Mango Pastry |  Eggless Mango Cake 

Cool and easy recipe for mango lovers
Mango Pastry is a popular, aromatic and delicious dish.

Mangoes have a special place in my kitchen and in my heart. And I’m always eager to innovate and create new mango recipes.

I usually make cake recipes but this time I tried pastries. It is made with simple ingredients that you will find in your kitchen. Make this pastry with fresh mangoes when they are in season or canned mango pulp all year round.

Today is father’s day.I am living a happy and successful-thanks to my dad. He scolds me, praises me, but most importantly gave me an amazing life partner. Thank you, papa, for everything.
This is for you hubby dear
“We are so lucky to have you in our lives. I am so proud of the father you’ve become and the wonderful husband you are. Happy Father’s Day, my love!”
So let’s celebrate Father’s day with love and delicious mango cake.
picsart_06-16-054447584340592478643.jpg
INGREDIENTS:
Oil  – 1/2 CUP
Condensed milk – 1/4 CUP
Flour /Maida – 1 CUP
Powder sugar – 1/2 CUP
Baking Powder – 1 TSP
Baking Soda- 1/2 TSP
Butter Milk – 1/2 CUP
Mango Pulp – 1/2 CUP
Mango Essence – 1 TSP (Optional)
White  Chocolate  – 1/4 CUP
Hot Cream  – 1/4 CUP
Orange  Food  Color
Sugar syrup
Mango
Mint leaves

*FOR CREAM*
Whipped Cream – 1/2 CUP

INSTRUCTIONS:

  1. In a large bowl sift all dry ingredients.
  2. In another bowl place all liquid ingredients and sugar.
  3. Whip until the sugar granules are almost melted.
  4. Now pour the liquid ingredients over the dry ingredients and whip until lump free.
    Do not overmix.picsart_06-16-051565463969092878933.jpg
  5. Bake for 28-32 minutes in 180 degree or until the toothpick inserted in the centre comes out clean.picsart_06-16-055359929237647045706.jpg
  6. Once done take it out of the oven carefully.
  7. Let the cake cool in the pans for 10 minutes.
  8. Now run a butter knife around the circumference of the cake to release it.
  9. Now invert the cakes on the cooling rack to cool completely.
    Cut the cakes into half.
  10. Now spread some whipped cream over the first layer topping it with a layer of frosting.
  11. Now frost on the top and the sides as desired.picsart_06-16-052296032268826754631.jpg
  12. While the cake is baking quickly mix white chocolate and hot cream & mix well add some orange colour & mango essence .your ganache is ready.
  13. Pour the ganache over the cake.
  14. Refrigerate the cake at least 2 hours before eating.
  15. Cut into a rectangle shape.
  16. Your pastry is ready.
picsart_06-16-059049112688077076478.jpg

Thank you for visiting Astha’s Kitchen. I would love to hear your feedback. 
Hate to miss a recipe? Follow my Facebook or Instagram page to stay updated!

 Astha’s Kitchen on Facebook 

Like, share and spread your love ❤️
Advertisements

WATERMELON BLUEBERRY COTTAGE CHEESE SALAD WITH CUCUMBERS

I wanted to create a refreshing salad that would cool you off without the need for ice cubes.  It’s starting to get hot and steamy here which makes me crave all the watermelon and cold cucumbers I can find.

It’s been so hot here the only thing I’ve wanted to eat is my Watermelon salad.
Did you know that Watermelon is 92% water and eating it keeps the body hydrated? This Watermelon and Cucumber salad with basil Lemon dressing are perfect in this hot weather as light lunch/ dinner. It’s simple, refreshing and big in flavour

My husband and I love salads. And I always try to make a new combination of salads every time. So here I present a cool combination of salad to beat the heat.

Refreshing and easy, Watermelon Blueberry Cottage cheese  Salad with Cucumbers is the side dish you’ll want at every meal.
picsart_06-09-084664038931941061721.jpeg

INGREDIENTS:
2 cups large diced watermelon
1/4 cups blueberries ( Here I used dried blueberries )
1 English cucumber cut into chunks
1/2 cup Cottage Cheese ( paneer) diced
1/4 cup thinly sliced fresh basil
1 tablespoon Lemon juice
1 tablespoon honey
1/4 cup olive oil
kosher salt
fresh ground pepper
picsart_06-09-055875037403002047593.jpg
INSTRUCTIONS:

  1. In a large bowl, add the watermelon, blueberries, cucumber, Cottage Cheese and basil. Toss to combine.picsart_06-09-058282747625511571277.jpg
  2. In a small bowl, whisk together the Lemon juice, honey and olive oil. Season with salt and pepper to taste.
  3. Pour the dressing over the salad and toss to coat.
    Serve immediately.

    NOTES:

  • Salad can be made up to 8 hours in advance. Store in the refrigerator in an airtight container until ready to serve.
  • You can use fresh blueberries, cranberries and cherries too.

    If you make this recipe, please let me know! Leave a comment below or take a photo and tag me on Instagram with #AsthasKitchen

Thank you for visiting Astha’s Kitchen. I would love to hear your feedback. 
Hate to miss a recipe? Follow my Facebook or Instagram page to stay updated!

 Astha’s Kitchen on Facebook 

Like, share and spread your love ❤️

RAW MANGO LAUNJI (AAM KI LAUNJI)

Do you guys like to have your Indian meal with some chutney or pickle on the side? Ever since I can remember, we always had some or the other chutney on our table for lunch. And yes there was always pickle on the table too. My Dadi  (grandmother) made the best Raw mango pickle and I was so obsessed with it as a child. She also made delicious Mirchi pickle, lemon pickle and so much more…Jadu hai unke hatho me.
That habit of eating pickle and chutney has stayed with me and I still find my meals incomplete without a side of them. I am freed of making pickle at home since my dadima since my dadi send me all kind of achars every year.
This dish is very close to my heart and it always brings out feelings of nostalgia of how we used to fight for it back when we were kids.
 I have always wanted to try this recipe to impress my bhua & my brothers and prove to them that I have inherited the magic of taste from my grandma.
I am so happy to have nailed it. Yoo-hoo!!
Hope you all enjoy my recipe.Do try & let me know.
INGREDIENTS :
6,7  raw mangoes(light, riped and peeled)
2 tablespoons vegetable oil
2 teaspoons panchporan, or use an equal amount of fennel, cumin, mustard, fenugreek and onions seeds
1/2 teaspoon turmeric powder
1/2 teaspoon red chilli powder, or to taste
Salt(to taste)
1/4 cup granulated white sugar, +1-2 tablespoons as needed
1/3 cup water
INSTRUCTIONS:
  1. Wash and peel the mangoes and then Set them aside.
  2. Heat oil in a pan on medium heat. Once the oil is hot, add panch phoron (the 5 spice mix) to it and let the seeds sizzle for a few seconds.
  3. Then add in the cut mango slices and toss to combine well with the seasoning.
  4. Add in the turmeric powder, garam masala, red chilli powder and salt. Toss to combine until all the mango pieces are well coated with the masala. Cook for 1-2 minute.
  5. Then add in the sugar and mix well.
  6. Add water and mix well. Cover the pan with a lid and let it all cook for around 10 minutes on medium heat.
  7. After 10 minutes, the mangos will be soft. At this point, increase the heat and let it all simmer for another minute or so until the chutney thickens slightly.
  8. Remove pan from heat and allow it to cool. The chutney will thicken more as it cools down.
NOTES:
  • Adjust sweetness and spice levels in this chutney to taste. Use more sugar if you like sweet chutneys and more spice if you like spicy chutneys.
  • You may use jaggery in place of sugar if you want.
  • If you do not have sag ki Keri (slightly ripened mango)  then you can try it with raw mango by cooking it, taking 2-3 whistles in the cooker.
Thank you for visiting Astha’s Kitchen. I would love to hear your feedback. 
Hate to miss a recipe? Follow my Facebook or Instagram page to stay updated!

 Astha’s Kitchen on Facebook 

                                                   Like, share and spread your love ❤️

MANGO ICE BOX NO BAKE CAKE

This mango icebox cake is a summer family classic! The layers of juicy fresh mango are sure to keep you refreshed!

Have you heard of Icebox cake? Its a saviour for those who don’t like to spend too much time in the kitchen and yet want to give a homemade dessert to family or guests. Not only is it easy to bake but can be served in the most attractive way.

I made this cake for our Indore cookbook club event whose theme was mango.

picsart_05-21-064151513293757842599.jpg
I saved this recipe from  ‘tastemaker’ a few months back and had wanted to make it since. With the sun melting us down and a cook meet to look forward to, I found the perfect opportunity to try out this cake.

If you like mangoes and wanted to try different recipes using it then have to look at my collection of mango recipes.

picsart_05-22-111321697366582810653.jpg
INGREDIENTS:
4 ripe mangoes (I’ve used Alphonsos)
2 cup heavy whipping cream
1 can  condensed milk (or 1 cup icing sugar)
30 tea biscuits (like Rich tea, Marie)

INSTRUCTIONS:

  1. Whip the cream till soft peaks form and add the condensed milk. Mix well and whisk again for a minute.
  2. Later add 1/2 cup of fresh mango pulp and mix well. Peel and cut mangoes in slices and set aside.picsart_05-22-101414472827005573371.jpg
    Assembling:
  3. Line a square tin with greaseproof paper at the bottom and on sides.
  4. First layering: Lay a layer of biscuits at the bottom of the tin. Make sure there are no gaps left. For any gaps left, cut biscuits and lay in between.
  5. Next goes the whipped cream mixture. Spread 1/3 of mixture evenly. Last goes layer of mango slices.
  6. Second layering: starting from biscuits– cream–mangoes…follow the same procedure as above to form the second batch. Third layering: start with biscuits—cream—mangoes….
  7. Here the mangoes slices layer will be the face of dessert so we need to arrange it in a decorative manner.picsart_05-22-10659212083196094113.jpg
  8. finishing with a rose of mango at the top.
  9. Cover the tin with wrapping paper and refrigerate whole night. Remember to refrigerate (chill) and NOT FREEZE.
  10. When ready to serve cut in desired size and shape slices and serve. The mango slices itself act as a garnish but one can still use golden leaf/sprinkles/ mangoes roses etc.
NOTES

  • Instead of biscuits, one can use graham crackers, wafers, Italian style ladyfingers, Oreo cookies, etc
  • Instead of whipped cream, one can use a combination of custard / ready pudding and whipped cream.
  • The condensed milk can be substituted with icing sugar and still it works fine.
  • Mangoes can be substituted with chocolate spread, other fruits like peaches strawberries, persimmons, kiwis etc.
Thank you for visiting Astha’s Kitchen. I would love to hear your feedback. 
Hate to miss a recipe? Follow my Facebook or Instagram page to stay updated!

 Astha’s Kitchen on Facebook 

                                                   Like, share and spread your love ❤️

EGGLESS WATERMELON CUPCAKES

I always want to experiment with watermelon. A juicy delicious fruit of summer. Don’t you love it? Already posted some recipes with watermelon and I have one more to share.

Baking is my stress buster. I always bake to refresh my mood. Love the aroma of baking. So here are the soft and yummy watermelon Cupcakes.
picsart_05-16-09431481690646833122.jpg

INGREDIENTS :

Refined flour or maida – 1 cup
Milk powder – 1/4 cup
Powered sugar – 1/2 cup
Baking powder – 1/2 teaspoon
Baking soda – 1/2 teaspoon
Watermelon juice – 1/2 cup
Vanilla – 1/2 teaspoon
Lemon juice – 2 teaspoon
Lemon zest – 1/4 teaspoon
Oil – 1/4 cup
Choco chips – 1/4 cup
Red food colour – as required, optional

INSTRUCTIONS :

  1. Preheat the oven at 180°.
  2. Grease the muffins tray or cupcake moulds.
  3. Sieve refined flour, baking powder, soda and milk powder. Mix well and keep aside. c3481b5d-4aca-45de-9763-9c3f6d9e0d6d
  4. In a large bowl add powdered sugar, oil, watermelon juice and lemon juice. Beat until sugar dissolves completely. ce58ac5f-d4df-415b-b6ef-2f5d2dcd87b1
  5. Add vanilla and lemon zest. You can add 1/2  teaspoon lemon zest if you like the strong flavour of lemon. Mix well.
  6. Now add all the dry ingredients. Mix well to make a lump free smooth batter. Add colour and mix well.
  7. Fold the choco chips in the batter.
  8. Fill the moulds 3/4 with the batter. If you don’t have muffins moulds you can make it in any cake tin.ef490d8b-8ba1-4b16-a5b3-c4134dddbe78
  9. Bake in a preheated oven at 180° for 20 minutes or until the toothpick comes out clean.
  10. Let it cool down.
  11. Serve with tea, coffee or juice. Or satisfy your sudden hunger pangs.
  12. Decorate with whipped cream and watermelon.
  13. Enjoy……..

    picsart_05-16-092406618534867811695.jpg

NOTES :

  • I have used olive oil, you can any flavourless white oil or butter. If you don’t have muffins moulds you can make it in any cake tin.
Thank you for visiting Astha’s Kitchen. I would love to hear your feedback. 
Hate to miss a recipe? Follow my Facebook or Instagram page to stay updated!

 Astha’s Kitchen on Facebook 

Like, share and spread your love ❤️

WATERMELON CANAPES

Looking for a fresh start for parties. Juicy Watermelon slices with black salt, cumin and pepper with the chillness of yoghurt are perfect to kick start any event.
This combo worked so well that the dish became an absolute favourite for both kids and adults.
Do try out this summer treat and let me know.
picsart_05-02-081283107402872202001.jpg
INGREDIENTS:
Watermelon slices 10
Black salt 2 pinch
Thick Curd/yoghurt 1/8 cup
Pepper ground 1 pinch
Cumin ground 1 pinch
Cilantro/mint for garnish
INSTRUCTIONS:
  1. Take yoghurt/curd in a bowl and add freshly ground pepper and cumin…
  2. Take little black salt in a small bowl…
  3. Sprinkle/rub little black salt on watermelon slices(cut in your desired shapes, I cut it as Heart shape using a cookie cutter)…
  4. Place a spoon of yoghurt in top carefully in the centre…Garnish with little cilantro or mint to add to the freshness…
picsart_05-02-084230185732506846445.jpg
Thank you for visiting Astha’s Kitchen. I would love to hear your feedback. 
Hate to miss a recipe? Follow my Facebook or Instagram page to stay updated!

 Astha’s Kitchen on Facebook 

Like, share and spread your love ❤️