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.
   

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.