EGGLESS CHOCOLATE CUPCAKES WITH MANGO ROSE 

EGGLESS CHOCOLATE CUPCAKES WITH MANGO ROSE

Mango is my favourite and chocolate is my daughters’ favourite. Therefore I made this Chocolate Cupcake with Mango rose.

It’s a beautiful combination.
These super moist chocolate cupcakes contain TONS of chocolate flavour in each cupcake!

Made from simple everyday ingredients, this easy cupcake recipe will be your new favourite. For best results, use natural cocoa powder and buttermilk. These chocolate cupcakes taste completely over-the-top with Mango.

This recipe is for cupcakes but you can easily bake it as a cake too. Only the baking time will be more in that case. I used whole wheat flour and the result was very good.

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INGREDIENTS:

1 cup whole wheat flour

1/2 cup Maida
1/3 cup cocoa powder
1 cup powdered sugar
1 tsp baking soda
1 tsp salt
1/2 cup unsalted butter (If using salted, skip the salt)
1 cup hot water
1/2 cup dark chocolate, chopped
1 tbsp vinegar
1 tsp vanilla essence

INSTRUCTIONS:
  1. Melt butter and chocolate in the microwave or using double boiler method.
    Sift and mix the flour, cocoa and baking soda.picsart_06-28-099025866850964575000.jpg
  2.  Add salt (if using unsalted butter) and sugar. Mix until all the dry ingredients are incorporated.
  3.  Gradually pour the hot water.picsart_06-28-094383745523062422499.jpg
  4. Add the chocolate mixture, vinegar and vanilla essence. Beat well. Do not overbeat.
  5.  Transfer in your cupcake liners.
  6.  Bake at 180º C for 15-20 mins (standard size) or check using a toothpick.
  7. Remove, let it cool. Decorate with any frosting of your choice.
  8. *Makes 15-18 cupcakes.
  9. Decorated with whipped cream and mango rose .
  10. How to make mango roseHow To Make Mango Rosette
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NOTES:
  • you can decorate cupcakes as per your choice
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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.
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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.
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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.
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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.

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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.

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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.
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MANGO SHRIKHAND

Mango Shrikhand is a refreshing yoghurt based sweet dish. Shrikhand with mango makes it a very delicious dessert. This exotic dessert is easy to prepare and Shrikhand is often served with poori.

Mango Shrikhand is an Indian sweet made from hung curd (Greek yoghurt) and mangoes. It is a rich and creamy dessert made with few ingredients. Although Shrikhand is an integral part of Gujarati and Maharashtrian cuisine, it is relished all over India.

This Shrikhand is delicately flavoured with saffron and cardamom. The nuts add crunch to the otherwise soft and creamy dish. You may also check out our BLACK GRAPES  SHRIKHAND STRAWBERRY SHRIKHANDCRANBERRY SHRIKHAND 

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INGREDIENTS:

1 kilogram Curd (Yogurt)
200 grams Sugar
4 to 6 Almonds
4 Pistachio’s
½ teaspoon Cardamom powder
A few strands of Saffron
1 teaspoon Milk
1 cup mango puree

INSTRUCTIONS:
  1. Tie the yoghurt in a muslin cloth and hang it overnight over a bowl, in the refrigerator, so as to drain all the water from the yoghurt.
  2. Soak the saffron in milk and set aside.
  3. Transfer the thick lump of yoghurt in a big bowl.
  4. Add sugar, saffron, cardamom and beat it with a hand blender to a smooth and creamy consistency.
  5. Now add the mango puree and mix well.
  6. You can also stir with a spoon and get a smooth Shrikhand. It will take a little more time and is a bit tedious but worth all the efforts.
  7. Mix in half of the nuts and keep it in the refrigerator for a couple of hours to chill.
  8. Serve garnished with rest of the nuts and mango pieces.

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HOMEMADE MANGO JAM WITHOUT PRESERVATIVES

I know I am little late to post this recipe but yet mangoes are available so you all can make it.You can also use mango pulp.

Spread the Joy!

Mango Jam is the perfect spread for freshly buttered toast. It has a luscious texture and rich tangy flavor, which is sure to delight your taste buds.

Made of basic ingredients like mango pulp, sugar, and lemon juice, this jam has a pure flavor unadulterated by artificial colors or flavors.

Make a small jarful of this jam and keep it handy in the refrigerator, to enjoy with toast and tea. Hope you will try this out and let me know how it turns out for you…

Preparation Time: 10 mins
Cooking Time: 20 to 25 mins
Makes: 1 cup of jam

INGREDIENTS :

Mango – 2 large ( around 2 cup of mango pulp)
Sugar – 1/2 cup depends on the sweetness of mangoes
Lemon Juice – 1/2 tsp to 1 Tsp

INSTRUCTIONS:

  1. Chop mangoes, take it in a blender and puree smooth.
  2. Pour this into a nonstick kadai and cook for 2 mins.
  3. Add in sugar and keep cooking them till it gets thick and leaves the sides, it will take around 8 to 10 mins.PicsArt_06-21-08.59.39.jpg
  4. Now take it off the heat and add in lemon juice. Mix well.PicsArt_06-21-09.00.24.jpg
  5. Cool this down and store it in an airtight container in the fridge.

    NOTES:

  • Mango Jam can be made with any variety of mangoes. Semi-ripe mangoes work best, but either raw or ripe mangoes may be used.
  • This jam stays fresh for 1 week if refrigerated and stored in an air-tight container.

 

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