Easy Eggless Mango Cake

Sometimes, husband's care can scare! 

Yes, you heard me right! But before you begin to judge me as an insensitive wife, let me tell you the story...

Few days ago, when Mr. Hubby returned from a trip, he surprised us with the souvenir. Not one, not two but 12 Kg Mangoes! In the great Gabbar Singh's style, I said, "Aadmi 3.5 aur aam 12kg!" Haha! Well, MIL and I immediately got into the Mango mode. The refrigerator's vegetable basket was vacated for these guests, while the veggies made faces as they were given "Desh Nikala" and had to spend the night out in the warmth. 

Such was the Mango pressure that till late night, all MIL and I discussed was how to use these Mangoes. From Aam Panna to Mango ice cream, all options were explored. Next day being a Sunday, the baker in me came alive, as I had babysitter support (Mr. Hubby). "Let's bake a Mango Cake!" I suggested and my partner in crime, my MIL was too happy to help.

Ingredients

Mango - 1 large

Grain Sugar - 1/4 Cup

Refined Flour (Maida) - 1 1/2 Cup

Baking Powder - 1 tsp

Baking Soda - 1/2 tsp

Melted Butter (we used Amul Salted butter) - 1/2 Cup

Condensed Milk - 3/4 Cup

Vanilla/Mango Essence - 1/4 tsp

Warm milk with cream - 3-4 tbsp

Method 

1. Take out the pulp from Mango and blend to a smooth puree along with the sugar. (The whitish thing in the pic is malai that accidentally dropped in the mixing bowl.

2. In a mixing bowl, take the Mango puree. Add the melted butter, condensed milk, Vanilla/Mango essence and mix well. (I didn't use the essence as Mr. Hubby wanted original flavour of Mangoes. However, the next time I prepare the cake, I will definitely add the essence as the cake tastes better with it.)

3. Sieve together the refined flour, baking powder and baking soda.

4. Add the sieved flour to the mango mixture and fold gently into a smooth batter. The batter should neither be too thin nor thick, just smooth flowing batter like the Pakoda/fritter batter. While the batter should be mixed well to avoid lumps, avoid over mixing as the cake won't rise then.

5. Grease an aluminium cake tin and dust some refined flour on the base as well as on sides.

6. Pour the batter into the cake tin and level the batter with a spoon/by tapping the tin.

7. We had preheated the oven (convection mode in microwave) to 200 degrees since I have observed the temperature falls by 10-20 degrees while I place the tin inside the oven and set the temperature and time for baking. By the time I did so, the temperature had already fallen to 180 degrees which was the required temperature. 

Bake the cake at 180 degrees for 25 minutes.

8. Remove the cake and check by inserting a knife. If the knife comes clean, then the cake is done. As you can see in the pic, I have stabbed the cake (as Mr. Hubby described it) right in the centre.

9. Cool for 20-25 minutes and enjoy with tea or with frosting of your choice. 

See for yourself how soft and fluffy the cake is!

Easy wholewheat flour & ghee biscuits (eggless)

Never in my wildest dreams did I imagine myself baking biscuits! But, as someone wise once said, "necessity is the mother of invention." Well, I can't really call this an invention. But necessity is what turned me into a good cook and now I am experimenting with baking.

The culprit...err...the credit for this transformation goes to the overprotective father in my house - Mr. Hubby. Ever since he became a dad, he surprises me with his awareness levels regarding food safety and health. One of the first things toddlers begin to snack on is biscuits. But, when I enthusiastically bought packets of various Glucose and milk biscuits Mr. Hubby said little S won't be given all this. As I grumbled in frustration, Mr. Hubby asked me to have a look at the ingredients. I couldn't argue with him on this one as I did notice the amount of vegetable oil and maida. "If you are so keen on feeding him biscuits, why don't you bake at home?"

This awakened the Mother India inside me. So, last weekend I did debut on the biscuit front. I did keep it simple though, for I didn't want little S to outrightly reject my labour of love. When little S did savour them with pleasure, the Mother India was elated, for the biscuits had the goodness of wholewheat flour and desi ghee! This is how I made these yummy biscuits.

Ingredients

Wholewheat flour (Atta) - 1 cup

Vanilla Custard Powder - 2 tbsp

Clarified Butter (Desi Ghee) - 1/2 cup

Powdered Sugar - 1/2 cup

Salt - a pinch

Milk - 1/4 cup 

Baking Powder - 1 tsp

Cardamom Powder - 1 tsp

Method

1. In a mixing bowl, take wholewheat flour and desi ghee and mix well to form a crumble. 

2. Add the powdered sugar, cardamom powder and mix well.

3. Add the custard powder and mix well.

4. Slowly add milk and bind the mixture together to form a soft dough. 

Note : Do not over knead the mixture else the biscuits will come out hard. Use only as much milk as the dough requires. There is no compulsion to use all the milk. 

5. Roll the dough into a thick roti. Using a cookie cutter (I used the lid of my baking powder!) cut discs in shape of your choice.

6. Line the discs in a greased baking tray. Keep some distance between the discs.

7. Preheat the oven at 180 degrees. Bake the biscuits for 20-22 minutes at 180 degrees at convection mode. Remove once the biscuits become golden brown and let them cool on cooling rack for 15-20 minutes. If you press the biscuits, they will appear tender. However, don't be tempted to over bake. Once the biscuits cool down, the texture will be just fine. 

Next on my wish list is Good Day biscuits. Let's see when that happens...

Wholewheat flour eggless pancakes - healthy recipe

When we were newly married, my hubby used to make impromptu demands for something sweet post dinner. Let me tell you, he isn't the types who you can please with cakes and mithai stored in fridge. He is very picky about food, which has been a blessing in disguise for me. For, had it not been his tantrums, I wouldn't have focussed so much on getting my dishes right.

Well, coming to pancakes. Pancakes in my life reinforce the saying "practice makes a man woman perfect!"I love pancakes so much that I can prepare them anytime of the day. These wholewheat pancakes in particular are my hubby's favourite. Each time he would demand for them post dinner, my MIL and I would give him dirty looks but eventually, he would have his way!

Now my son too loves them. I am posting the basic recipe here. You can add mashed banana, nuts etc as per your choice.

The saunf and jaggery are very good for digestion and wholewheat flour too is easy on the tummy!

Ingredients (Makes 3-4 pancakes)

Wholewheat flour - 2tbsp

Jaggery - 1 1/2 tbsp or to taste

Water - 1 Cup or as required

Fennel Seeds/Saunf - 2tsp

Oil - 1tbsp

Method

1. Dissolve jaggery in water. 

2. In a bowl, take flour. 

3. Slowly add the jaggery water and mix well to form a slightly thick batter. The batter is slightly thicker than the pancake batter else the pancakes will stick on the tawa.

4. Add the saunf and mix well. 

5. Heat a tawa and grease well with oil.

6. Pour the batter in circular motion. 

7. Pour oil from sides. Flip only when one side is cooked well and cook from the other side as well.

8. Serve hot. You can sprinkle some castor sugar or honey or syrup on top but I didn't as my son loves these pancakes just like that. 

Few Tips and tricks

1. I am used to preparing this on an iron tawa however, if you are a beginner, I suggest play safe with non stick pan.

2. Many a times my pancake used to stubbornly stick to the tawa despite the temperature being right. I then discovered that excess sugar led to this. So, ensure the sugar quantity is not too much.

3. The key to a good pancake on iron tawa is the right temperature. Too much or too less can lead to a broken pancake. Heat the tawa adequately before pouring the batter and then reduce the flame to medium. Then once one side is done, flip and cook on medium to low flame. 

4. You can add mashed banana, nuts, cardamom powder and many other variations as per your choice. 

Sabudana Kheer

/span> While moms may go to any length and breadth to make their children happy, they end up ignoring themselves. Whenever we are fasting together, my mom in law prepares a lavish fare as she knows I'm a foodie. But when she is fasting alone, she makes excuse that she is fasting strict and will break her fast next morning. 

I guess when parents get old, we children need to become their parents. It's a kind of role reversal. One can't ignore one's health.

So, when MIL was taking a nap, I soaked sabudana chupke se 

And prepared Sabudana Kheer for her in the evening.

Do I have to tell how happy she was?

Small joys of life! :)

Ingredients

Milk - 1/2 litre

Sugar - 1tbsp (I have shown the spoon used in pics)

Sago/Sabudana - 1/2 Cup Soaked for 5-6 hours

Fox Seeds/Makhana - A handful, roasted

Green Cardamom/Elaichi Powder - 2tsp

Chopped Nuts - For garnishing (Optional. I haven't used nuts as I prefer the kheer without them)

Method 

1. In a heavy bottomed pan, boil the milk. I have used a kadai here for a very weird reason. At weddings, I notice Halwais with their kadai full of milk, which they serve with Jalebis! Also, I had just prepared carrot kheer for my son in the kadai so you may notice some red carrot strands in my kheer!

2. Once the milk boils, reduce the flame and add the soaked Sabudana, stirring continuously.

3. Grind the roasted Makhana in mixie to a coarse powder. Just one small blend will give you the desired result. 

4. Add the makhana powder and elaichi powder to the milk and mix well.

5. Once the kheer begins to boil (this time at low flame) and begins to reduce, add the sugar and mix well.

6. Mix well and cook on medium flame for another 3-4 minutes, stirring continuously and tadaaa! The kheer is ready!

Trust me, there cannot be an easier way to earn brownie points from your fasting mom or mom in law!

Happy Navratra!

5 minute Papad in gravy

Why on earth would someone want to eat a subzi made of Papad? This was my first reaction when I came to know Papad too can be used to prepare a main course dish! I have always loved my Papads super fresh and super crunchy and the thought of making them into a soggy dish with gravy prevented me from even giving this dish a try.

But few days ago, while cleaning my fridge, I found a Papad packet that was taking its last breath. In the name of Masala Moong Dal Papads, all the packet was left with were crushed leftovers of what was once a nice round papad. Now I didn't want to throw it all in the dustbin. So, my wise kitchen guru mom in law suggested why not give the Papad ki subzi a try for today's lunch? 

I am glad I am a dutiful daughter in law who never ignores her mom in law's advise! Lol! The dish came out so well that I now plan to include it in my list of quick fixes when I am out of grocery or need to prepare a tasty curry in 5 minutes.

If you are still apprehensive, I suggest you give it a try. The papads melting in your mouth like malai soaked in the yum gravy will steal your heart!

Here's how I prepared the 5 Minute Papad in Spicy Sour gravy

Ingredients (Serves 2)

Moong Dal Papad - 2-3 No.

Onion - 1 large

Ginger - 1 small piece

Garlic - 3-4 pods

Green Chilly - 2 no./as per preference

Tomatoes - 2 medium, pureed

Curd - 2tbsp

Oil - 1tbsp 

Asafoetida/Hing - 1 tsp

Cumin Seeds/Jeera - 1tsp

Turmeric Powder/Haldi - 1 1/2 tsp

Coriander Powder/Dhaniya - 2tsp

Salt - to taste

Green Coriander leaves - Few, chopped for garnishing

Method

1. Crush the Papad with hands into rough mouthful pieces.

2. Dry roast the Papads into a kadai till they turn slightly brown. Remove and keep aside.

3. Prepare a paste of the onion, ginger, garlic and green chilly.

4. Heat oil in a kadai. I have used mustard oil however, you can use vegetable oil as well.

5. Add asafoetida, cumin seeds.

6. When the cumin seeds begin to crackle, add the onion-ginger-garlic-green chilly paste and saute on medium flame.

7. When the paste begins to turn golden in color, add turmeric paste, coriander powder and salt. Mix well.

8. Add the tomato puree and saute.

9. When the mixture starts leaving oil on sides, add just a spoonful of curd and mix well. Since I wanted to let the Papad cook in the curry I decided to add the curd in the end else it would have curdled.

10. Add the roasted, crushed Papads. Mix well.

11. Add some water and give the gravy a nice boil. 

12. Garnish with fresh green chopped coriander leaves. Turn off the flame and add the curd.

13. Serve hot with Chapati/Rice. I enjoyed the dish with Bajre Ki Roti and Cauliflower stuffed Makai Ka Parantha