Friday, May 6, 2011

Eggless Mango Cake With Mango Frosting

Love can be expressed in many ways. One of the ways I express my love for my dear daughter  is by baking for them my special birthday cake. As Mango is in the season, so I came up with this recipe off adding mango pulp and I baked some Mango Cake with Mango Frosting for my daughter's birthday . The cake was also very moist and delicious. My daughter liked the cake and that was nice but what was best of all was seeing the happiness on her face makes me happy. Happy Birthday to my sweet Princess!

All purpose flour-1cup
Baking powder-1tsp
Baking soda-1/2 tsp
Cardamom powder-1 tsp
Condensed milk-1/2 cup
Mango puree-1 1/2 cups
Butter-1/4 cup
Vanilla essence-1 tsp

1.Sift together the  flour, milk powder, baking powder, and baking soda.
2.In a vessel mix condensed milk, mango puree, butter, vanilla essence and beat together until well-mixed
3.Add the wet ingredients to the dry ingredients and mix with a whisk just until you have a smooth batter.If  the consistency is too thick then add milk.Do not over mix or over beat.
4.Bake in a Preheat the oven to 180 C Grease a 8" cake pan and now pour the batter and bake about 20 minutes or until a toothpick inserted in the center comes out clean.

Mango Frosting:
Heavy whipping cream-1 Cup
Sugar-1/3 Cup
Mango ½ to ¾ th cup

1. Beat whipping cream on medium speed for about five minutes, until soft peaks form and add sugar.
2. Cut up your mango, being sure to remove all skin.
3. Then, use a food processor or blender to turn your mango into a pulp.
4. Add the mango to the whipped cream.5.Be sure to keep refrigerated.
6. Frost the cake after they completely cooled. Before storing, be sure cake is completely cool; they will become sticky if covered while warm. Covered, 2 to 4 hours and then frost.
7. Place cake rounded side down, on cake plate, spread about 1/2 cup of frosting to within 1/4 inch of edge.
8. Coat side with very thin layer of frosting to sealing crumbs.
9. Swirl more frosting on side, forming a 1/4-inch ridge above top of cake.
10. Spread remaining frosting over top of cake, just meeting the built-up ridge around side. Make attractive swirls or leave the top smooth for decorations or serve as desired

Wednesday, May 4, 2011

Masale Bhath

Masale Bhath is an imperative Rice dish cooked with seasonal vegetables and spices for every festive/wedding meal in Maharashtra which is very spicy and flavourful.. It is simple in terms of preparation, and it is an absolutely tasty dish yet so easy to make.

For Rice
Basmati Rice - 2 cups
Ghee - 3 tbsp
Onions - 2 large ones
Water - 3 cups
Salt to taste

Vegetables :
Tindora, Green peas, Cabbage, Pumpkin , Potato, Cauliflower, Carrot as per your choice

For Dry Masala (Roast all without oil and grind them to a fine powder.)

Coriander seeds- 2-1/2 tsp
Cumin seeds-1tsp
Sesame seeds-1tsp
badi elaichi-1
Cardamom - 3 pods
Cinnamon - 1 inch
Cloves - 3
Black Peppercorns – few
Turmeric powder- ½ tsp
Salt to taste
Redchilli powder-1tsp
Asafetida- pinch
Green chilli-2
For Garnishing
Curry leaves - 2 sprigs
Chopped coriander leaves 2 tbsp
Grated fresh coconut - 2 tbsp

Method to prepare:

1.   Soak rice in water for thirty minutes. Drain and set aside
2.   Heat  ghee in a pan and season with mustard seeds and cumin seeds. When they crackle, add curry leaves, asafoetida and green chili, and onion, saute until onion changes color.
3.  Add turmeric powder, red chilli powder, and the roasted masala powder, mix well for a minute.
4.  Add the vegetables, salt , sprinkle some water and cook for 5 minutes. Then Add rice and mix well.
5.   Bring to a boil and then reduce heat and continue to cook covered until rice is done and all the water is absorbed.
6.   Remove from heat and serve hot, garnished with roasted cashewnuts, chopped coriander leaves and scraped coconut.
7.  Serve hot with a raita.