Nupur’s A-Z of Indian Vegetables ~ D is for Dosakaya

Lovely Nupur of One Hot Stove has invited us to to take part in her new series,
A-Z of Indian Vegetables. Since Nupur was one of my very early inspirations, it’s particularly fun to take part in this. Thanks, Nupur!

As usual, however, I am late — perhaps just under the wire since Nupur is blogging on central time and I am on the east coast! I thought it would be easy to whip together something for a veggie event… but do you know how many vegetables actually begin with “D”!? Without counting “dal” — here’s what came to my mind:

Dandelion
Dasheen
Dhania (hmm… vegetable or herb? I stuck with herb)
Dondakaya
Doodhi
Drumstick

“D” is for dilemma, eek! I don’t love dandelions, and I wasn’t going to get to the Indian store today. At home, I didn’t have so much as a *can* of drumsticks (my favorite!), nevermind fresh or frozen. Ditto for the other choices. I had a bunch of cilantro (dhania), but that wasn’t inspiring me.

“D” is for dig, and dig I did. I dug through my cookbooks. I dug through the internet. Finally I remembered the dosakaya (dosakai) I bought a couple of weeks ago. Did I still have the half I hadn’t cooked? And more importantly, would it be usable? Sure enough, there it was securely wrapped in plastic in the fridge, still feeling firm and fresh, and still scented with that lovely summer-sweet melon fragrance. Perfect!

In digging through my cookbooks, I came across my old copy of The Joy Of Cooking. Armed with that, I decided to experiment. I am not much of a baker, but J of C has never let me down.

~~~

Dosakaya Breakfast Bread
adapted from carrot-nut bread from The Joy of Cooking

Preheat oven to 350F

Sift together:

1 1/2 c all-purpose flour, preferably unbleached
1 1/2 tsp baking soda
1/2 tsp salt
1/4 tsp cardamom pwd.

In another bowl, mix:

1/2 c sugar
1/4 c jaggery
2 eggs, beaten (I used 3, as I had medium sized eggs)
1/2 c canola oil

Grate:

1/2 medium sized ripe dosakaya (yellow cucumber)
you should have about 1 cup

In a small pan warm:

1 tsp ghee
1 cinnamon stick
5-6 cloves

To the spiced ghee, add and toast:

1/3 c golden raisins
1/3 c cashew pieces

Remove cinnamon stick and cloves from pan. Mix dry and wet ingredients together. Fold in the grated dosakaya, and the toasted raisins and cashews. Bake in greased 9″ x 5″ loaf pan at 350F for approx. 1 hour, or until a skewer inserted in the center comes out clean. Cool ten minutes in the pan before removing.

I put some butter next to the bread for the pic, but it really didn’t need butter. It was very moist from the juicy dosakaya, and not overly sweet. Like most quick breads, it’s probably best eaten within a day or two of cooking — and rewarmed at that.

dosakaya bread
fresh from the oven ~ dosakaya breakfast bread

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14 Comments »

  1. Nupur said

    How delicious and unusual is that? What a great adaptation, Linda! I am always learning something new from you. I am *so* grateful for your participation.

    Thank *you* Nupur — looking forward to the rest of the alphabet! πŸ™‚

  2. asha said

    Great idea for Breakfast Linda! Looks great.
    This time I couldn’t participate in A to Z since I am busy cooking for ShivaRatri ,may be next time.This is THE festival for us!;D

    I’m waiting for the fantabulous dishes you made, Asha! πŸ™‚

  3. indosungod said

    Linda , Dosakaya bread that is ‘C’ is for Creative. Looks delicious. Samples
    please!!

    Thanks ISG! One plate, coming your way! πŸ˜‰

  4. Sandeepa said

    Wow that’s creative. Have never had Dosakaya before, and are you the first one who incorporated it in a bread ?

    Hi Sandeepa — no idea if I am the first, it was just an idea popped into my head πŸ™‚

  5. Ashwini said

    You know we (Konkani) have a sort of cumcumber cake which is almost similar but that can be baked or steamed. It was so nice to see something along the same lines…excellent entry Linda. D is for Delicious πŸ™‚

    Thank you, Ashwini — I will have to try the Konkani cake! Also waiting for drumsticks next time I go shopping, for that *delicious* looking dal you made πŸ™‚

  6. sia said

    this is very interesting recipe linda. i love that rich golden brown colour. i have had appam and steam cooked cakes. will look out for yellow cucumber next time:)

    Thanks Supriya. I had never seen that cucumber all these months — now suddenly it’s in alot of the stores πŸ™‚

  7. sailaja said

    Honestly, you amaze me, Linda. Wonderfully creative and a wonderful adaption of a carrot nut recipe.

    I would love to have a slice of that..:)

    Come by anytime, Sailaja, thanks! πŸ™‚

  8. mandira said

    Linda – what a unique idea. This looks delicious. Will definitely try this soon.

    Nice to see you Mandira! If you try, I hope you enjoy! πŸ™‚

  9. Trupti said

    you’re quite creative…what a nice twist! Bet it tastes great with coffee!

    trupti

    It was surprisingly good, Trupti! I am always a little trepedatious about baking πŸ˜‰

  10. Sushma said

    Wow, that such an unusal bread.. what a sweet idea….Ohh i love freshly baked bread…sound so delicious
    -Sushma

    Thanks, Sushma — I love the smell of fresh bread too. This one was pretty easy, do try sometime πŸ™‚

  11. Interesting recipe. Very nice looking bread.

    Hi Jasmin, thanks! πŸ™‚

  12. Hema said

    Linda! you have created a one of a kind bread! Indians usually do not bake bread and non-Indians (you are not considered one) do not know what dosakkaya is. Apply for a patent right away.

    Hema!! This made me laugh when I read from work! And thanks for the compliment πŸ™‚
    Yes, I think I shall go apply for a patent. You get in line behind me for that veg. pot pie, hear? πŸ˜‰

  13. swapna said

    wow linda
    dosakaya bread ..very interesting..

    Thanks, Swapna πŸ™‚

  14. Aruna said

    Hi This is a lovely recipe…. Can you please let me know how to make this recipe without egg? What can I use to replace eggs? Thanks for the help.

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