Exotic Pancake cake

 For the pancake

Maize flr ½ cup

Maida ½ cup

Milk ½ cup

Oil 2 tbsp

Salt to taste

Mix all the ing. & add enough water to make loose batter. Leave aside for 1 hour. Using little oil, make 6-8 pancakes out of this. Keep aside to cool.

For the corn stuffing

Corn crushed 1 cup

Milk ½ cup

Ginger-chili paste 1 tsp

Salt to taste

Sugar 2 tsp

Juice of 1 small lemon

Oil 2tbsp

Heat oil & add the crushed corn. Stir & cook on slow heat. Cover with a lid containing little water. Stir often. When half cooked, add milk & mix well. When milk gets absorbed & corn is almost cooked, mix the seasonings. Remove & cool.

For the green chutney

Coriander leaves 1 bunch

Green chilies 4

Coconut grated 4 tbsp

Roasted gram dal without skin 2 tbsp

Salt to taste

Juice of 1 lemon

Garlic cloves 4

Combine chilies, salt, dal, coconut & garlic. Dry grind to a fine powder. Then add coriander leaves & lemon juice. Mix grind to a fine chutney adding little water.

For the date chutney

Dates de-seeded 1 cup

Jaggery/gur 1 tbsp

Tamarind 2 tbsp

Cumin roasted & powdered ½ tsp

Chili pdr ½ tsp

Black pepper pdr ¼ tsp

Salt ¾ tsp

Water 1 cup

Mix all the ing. & soak for 1 hour. Then pressure cook. Cool & blend together  to a fine thick chutney.

For the potato covering

Potatoes boiled & mashed 1 ½ cup

Coriander leaves ¼ cup chopped

Ginger-chili paste 1 ½ tsp

Salt to taste

Sugar 1 tsp

Juice of ½ lemon

Mix all the ing. & keep aside.

For the potato icing

Potato 1 big boiled

Green coriander chutney 1 tbsp

Salt to taste

Milk 1-2 tsp

Pass the boiled potato through a sev press, so that the potato comes out like sev. Mix everything well & fill in the piping syringe with a star nozzle.

To assemble the cake

Apply oil on a flat baking dish. Take 1 pancake & apply green chutney all over. Put it on the baking dish.

Spread about 1 ½ tbsp of corn stuffing evenly all over. Cover with another pancake. On this apply date chutney & then corn stuffing. Likewise arrange all the pancakes one over the other making a naet pile having alternate coloured chutneys.

Now cover sides & top with the potato covering. Make it smooth, even. Stick roasted & crushed peanuts on the top. Finally decorate the top with icing flowers with the potato icing. Bake the cake in the oven at 200 deg C for 25-39 minutes. Serve hot. Serves 10-12.