Eggless Mango Cake

Soft and fluffy eggless mango cake

Ingredients:

Maida: 1 cup (135 gms)
White Rava(fine variety): 1/2 cup (60 gms)
Mango: 1 big sized
Walnuts chopped: 2 tbsp
Granulated Sugar: 3/4 cup (165 gms)
Curd: 1/4 cup (60 ml)
Olive oil: 2 tbsp
Baking soda: 1/2 tsp
Baking powder: 1 tsp
Salt: a pinch
Cardamom powder: 1/2 tsp

Method:
1. Chop the mangoes and puree it without water to get a thick pulp. Keep aside.
2. Sift maida, baking soda, baking powder and salt atleast twice for even spread of baking powder and soda.Now add rava to the maida mixture, keep aside.
3. In a separate bowl, add oil,yogurt, mango pulp, cardamom powder,sugar and mix well till sugar is completely dissolved.
4. Now add the curd mango mixture to rava maida mixture slowly and mix until a thick batter is formed. Add chopped walnuts and mix once. Reserve 1 tbsp of walnuts for topping.
5. Preheat the oven at 190 deg C for 10mins. Meanwhile grease the pan with little oil and sprinkle maida.
6. Transfer the batter to the cake pan. Top the cake batter with remaining chopped walnuts and bake it for 35-40mins at 190 degree C.
7. The top would have turned to a golden brown color by this time. Check with a toothpick in the center of the cake and if it comes out clean then your cake is done. Cool it for atleast 15mins before you unmould and slice them.
   

Aloo, Pyaaz & Paneer Ki Subzi

Spicy vegetable curry

Ingredients:
Baby Potatoes: 7-8
Small Onions: 7-8
Paneer: 7-8 pieces
Diced Onions: 1 large
Diced Tomatoes: 2 large
Ginger: 1 cm
Green Chilli: According to taste
Ghee: For cooking
Tej Patta: 2
Jeera: 1 tea spoon
Chilli Powder: 1 tea spoon
Dhania Powder: 1 table spoon
Haldi: 1/2 tea spoon
Salt: To taste
Garam Masala: 1/2 tea spoon
Oil: For frying
Paneer: 200gms

Method:
1. First make the gravy paste by grinding the diced onions, tomatoes, ginger and green chillies.
2. Deep fry the baby potatoes and onions in oil till golden brown and keep aside.
3.In a separate pan, heat the ghee. Add tej patta and jeera. Now add the gravy paste along with all the dry masalas (Chilli powder, dhaniya powder, salt and haldi).
4.Cook the masala till the oil separates on the corners.
5. Now add the fried potatoes and onions to the mixture and cook for 10-15 minutes. Add water if needed.
6. Now add the diced paneer and garam masala to the mixture.
7. Simmer for 2-3 minutes and serve with pulao or laccha paratha.

Mango Rabdi

Fruity and fresh chilled mango desert, perfect for the summer.

Ingredients:
Rabdi (Thickened Milk): 250 gms
Mangoes: 2 completely ripe ones
Sugar: if needed
Elaichi: 3-4
Almonds/Cashews: 2 tea spoons

Method:
1. Chop the ripe mangoes into small pieces.
2. For the rabdi - first reduce milk on a high flame, till the colour of the mixture is slightly pinkish and then let it cool.
3. Once the rabdi is chilled, add the diced ripe mangoes to it. Add some sugar if you feel the mangoes are not sweet enough.
4. Add the elaichi powder and the nuts and let the mixture cool for an hour or so. Serve with diced mangoes.





 

Kairi Ki Lounji (Sweet & Sour Raw Mango)

Sweet and Sour raw mango side dish

Ingredients:
Diced Raw Mango: 10-15
Saunf: 1 tea spoon
Kalounji (Onion Seeds): 1 tea spoon
Salt: To taste
Dhaniya Powder: 1 table spoon
Chilli Powder: 1 tea spoon
Sugar: 2 heaped table spoons
Oil: For cooking

Method:
1. Peel the raw mangoes and chop them into medium size dices.
2. Heat oil in a pan. Add saunf and kalounji seeds and cook.
3. Now add the chopped raw mangoes along with salt, chilli powder, dhaniya powder.
4. Saute this mixture for 2-3 minutes.
5. Next add the sugar and cook the raw mangoes till the sugar melts.
6. Take off from heat when you get a slightly sticky consistency. Serve hot or at room temperature with parathas.