Mango Mousse Chocolate Cake for Father's Day

I dedicate this cake to fathers day

 

"Treats your parents with loving care, you will only know their value when you see their empty chair" - Anonymous

 

Having lost my father in my childhood it is very important for me to celebrate fathers day with my FIL who has filled the gap .Yesterday was fathers day and my FIL has a sweet tooth for mangoes and cakes. Thought of combining both these to make his day special
 
Ingredients :

• Chocolate cake
• Mango mousse
• Mango jelly
• Soaking syrup

For chocolate cake
 
You can try out my Devil's chocolate cake or Eggless chocolate cake. Prepare the cake and let it sit on cooling rack to cool.

 

For mango mousse
You can try out my mango mousse recipe ,make the mousse just before assembling the cake.

Ingredients for Mango jelly 

• 200 gms mango puree
• 2 tbsp sugar
• 1 tbsp gelatin
• 3 tbsp water

Method
Mix gelation into the water and stir nicely and keep aside.
Heat mango puree with sugar in a pan to make it just warm .
Add the gelatin mix nicely till it completely dissolves and then switch off the
flame.. Make this mango jelly just before the assembly the cake

 

Ingredients for Soaking Syrup

• 1 tbsp sugar
• 2 tbsp water
• 1 tsp of coffee powder

Method
Warm the water add the sugar and coffee powder mix nicely and keep aside

Assembling the cake
Cut the cake horizontally and sprinkle with syrup , pour 1/3 of the mango mousse over over one slice ,spread it evenly then put another slice on top of it and pour the remain  mouse on the cake and spread it evenly with a knife gently.And refridgerate it for 2 hrs

After 2 hrs take the cake out ,by the time it will set nicely ,now pour the prepared  mango jelly  over it and spread it gently over the cake and refridgerate it for 1 hr to set.

After 1 hr your mango mouse chocolate cake is ready for celebration.

Note: Mango jelly and mango mouse should be prepared just before it is assembled

Fresh Ajwain / Carom Leaves Fritters

Its been raining often in chennai and the weather was perfect to out try this fragnant bajji/fritter. The plant is not sold in markets but can be found in almost all indian home kitchen gardens.

The fritter has a golden translucent green texture that is very mystifying that will make you enjoy every bite. The leaf has a strong fragnance which will get infused with the fritter.

Ingredients

• 1/2 cup besan / chickpea flour / garbanzo flour
• 15 ajwain / vammu / omam leaves
• 1/2 tsp chilli powder
• 1/2 tsp ginger garlic paste
• oil for deep fry
• pinch of cooking soda
• salt to taste

Procedure

Wash the leaves properly and keep aside
Mix all the ingredients except the leaves to a slow flowy semi thick paste Heat oil in a pan, dip each leaf in the batter and slide the leaf on both side of the edge of bowl to discard the extra batter.

Slowly drop it into the oil and repeat the same for other leaves. Deep fry in medium flame till you get a nice golden crust on both sides. Put them in a plate with a paper towel that will absorb all the extra oil

Note:

If you like your fritters with more batter then you can drop them directly into oil without sliding the leaf on the edge bowl to get thicker fritters.

Oil should properly heated neither too hot or too less before you drop the fritter otherwise they will absorb too much oil.

To test the heat when you drop batter it should sizzle and float immediately without drastic change in color

You can replace awjain with spinach leaves too
 

Achari Aloo / Spicy Pickled Baby Potatoes

Baby Potatoes blended with some exotic indian spices like saunf,kalonji,cummin and with amchur gives this side dish a very exciting pickled flavor. The recipe that will surprise your guests. It would be the perfect accompaniment for curd rice and rotis
 

Ingredients

• 20-25 baby potatoes
• 1 onion small size
• 1 tsp garlic ginger paste
• 1 small finely chopped tomatoes
• 1/2 tsp saunf/fennel seeds
• 1/2 tsp mustard seeds
• 1/4 tsp fenugreek/methi
• 1/2 tsp nigella seeds/kalonji
• 1/2 tsp jeera/cummin seeds
• pinch of turmeric
• pinch of hing/asafoetida
• 1/4 tsp amchur powder
• 1/4 tsp red chilli powder
• salt to taste

Procedure
Boil pototoes and remove the skin and keep aside
Make a coarse powder of saunf,mustard seeds and fenugreek seeds and keep aside
Heat oil in a pan, add kalonji and cummin seeds and once it splutter add onion and once it becomes translucent add ginger garlic paste and fry for one min.Then add tomatoes and fry till they become soft, now add the boiled potatoes and stir until is completely coated and fry in medium to flame till pototoes look crispy with a golfer brown texture.
Now add the prepared powder (saunf, fenugreek and mustard which we prepared earlier). Along with this add red chilli powder, amchur powder and salt and stir nicely till it completely blends for 30 seonds
Serve hot with rotis or rice
Note: Vinegar can also be added to give it a more tangy pickled flavor
 

Khaman Dhokla a Savory Steamed Cake

Dhokla can be eaten for breakfast or as a main course or as a snack. It is fluffy spongy and porous and a signature dish of gujarati cuisine. I served the dhokla with a sweet, spicy, tangy ginger tamarind chutney.

Ingredients

• 1 cup chickpea flour/besan
• 1/2 cup curd
• 1/2 cup water
• 1/2 tsp lemon juice
• 2 green chillies fine chopped
• 1/4 tsp turmeric
• 1/2 tsp cooking soda or baking soda
• 1 tbsp oil
• 1 tsp sugar
• 1 sachet eno powder
• salt to taste

For tempering

• 1 tsp oil
• 1/4 tsp mustard seeds
• 1/2 tsp sesame seeds
• 1-2 springs curry leaves
• 1 tbsp grated coconut
• 2 chopped green chilli
• pinch of asafoetida/hing
• 1/4 cup water

Procedure
Mix the besan with curd and water until it is lump free with a consistency like idli batter, it should not be too flowy.Now add turmeric powder and soda and mix nicely, let is rest for 20 min

After 20 min the batter will rise, to this mix oil, lemon juice, salt, sugar, chopped green chillis and mix nicely. Meanwhile prepare your steamer or pressure cooker (place a bowl with water and then a plate which will hold the batter, I used baking tray instead of a plate).

Once the water starts bowling prepare the batter by mixing the eno to it nicely and pour into the plate immediately, because of adding eno you will find lot of bubbles in batter.

Steam for 5-7 minutes, remove the lid of pressure cooker and check with tooth pick, if it comes out clean your dhokla is ready for tempering. Switch off the gas and let it cool for 5 min, in the meantime prepare your tempering

Heat oil in a pan, add sesame seeds, mustard seeds, curry leaves, chopped green chilles, when mustard start spluttering remove from gas and add 1/4 cup water to this and pour this tempering over the prepared dhokla and also sprinkle the grated coconut. 

Let it rest for five more minutes and cut it into a desired shape and size and serve with tamarind chutney or hari chutney

Ginger Tamarind Chutney

Ingredients

• 1 lemon size tamarind
• 1 lemon size jaggery chunk
• 2 green chilli
• 1 spring curry leaves
• 1 tsp chopped coriander/cilantro
• 1/2 inch ginger
• 1/4 tsp jeera/cummin seeds
• pinch of turmeric
• pinch of asafoetida
• salt to taste

Make a smooth paste of all the above ingredients if required add little water and serve

Note:
1. Batter should not rest even for a min after adding the eno
2. If you prefer more sweetness in your dhokla then while preparing the tempering add 1 tsp of sugar to it. 

Summer Special Eggless Mango Mousse Treat

Summer is the only season we can get mangoes and that is the best part about summer !!So lets make something special when the sun shines.

A mousse in french means foam and this mango mousse is a soft,light, fluffy and creamy delicious treat which will simply melt in your mouth.

Ingredients

• 200 gms mango puree ( I used fresh banganapalle mangoes )
• 200 gms heavy whipped cream ( I used nilgiris fresh cream )
• 4 tbsp sugar
• 2 tsp gelatin powder
• 3 tbsp water

Procedure
Mix the gelatin with water nicely.
Heat mango puree and sugar in a pan until warm.Add the gelatin mix nicely till it completly dissolves. Remove from the flame and let it cool.
Now whip the cream till peaks form, gently fold the above cooled mango puree to the whipped cream until it nicely blends
Now pour it into a serving dish and refridgerate for 1 hr.
Serve chilled

Note:
1. If you are using canned mango puree then dont add sugar.
2. Gelatin mix should be added to warm mango puree and immediately stirred it should be switched off as soon as possible while it is warm. If it becomes hot then gelatin will loose its property and the mousse will not set.
3. Only when the gelatin mixed mango puree is fully cooled then only it should be added to the whipped cream otherwise the cream will melt and you will not get the correct consistentcy for the mousse
4.If you set the mousse in small portions then it can be served as it is

A Quick Snack with Sauteed Celery Flavored Mushrooms

If you are looking for a quick and healthy snack with a preparation time less than ten minutes !! then this would be the perfect recipe. I had made stir fry earlier with oyster mushrooms too and that has made me a big fan of mushroom stir fry.

Ingredients

• 1 cup slided button mushroom
• 1 tbsp freshly chopped celery
• 1 tsp chopped garlic
• 1/4 tsp oregano
• 1 tbsp olive oil
• salt and pepper to taste

Procedure
Heat oil in pan, add celery, garlic and fry for 30 sec , add mushroom and cook on a high flame for 3-4 minutes .Add salt, oregana and black pepper powder and stir nicely until mushroom is cooked with with a red tinge. Serve hot

Note:

1. Always cook mushroom in a high flame otherwise lot of water will retain in the pan.
2. You can also stuff this mushroom between a slice of bread and enjoy like a sandwich

The Mysterious Stuffed Eggplant Curry / Kalonji Baingan

Many people do not like eggplant and there is a mystery how to use them to make flavorfull curries. The wonder of indian spices is a vegetable like eggplant can become a exotic dish.

This dish is tradionally known as Kalonji Barvan Baingan. Kalonji/Nigella is a dark and mysterious spice that adds flavorful surprise to this dish that will make eggplants taste superb.

The recipe courtesy goes to vah reh vah . His excitement inspired me to try this wonderfull eggplant curry

Ingredient

• 12 small eggplants/brinjal/baigan of equal size
• 3 tbsp oil
• 1/4 tsp cummin seeds/jeera
• 1/4 tsp mustard seeds/sarso
• 1/4 tsp nigella seeds/kalonji
• 1/4 tsp fennel seeds/saunf
• 1/8 tsp fenugreek/methi

For stuffing

• 4 red chilli
• 1 tbsp coriander/dhania seeds
• 1 tsp mustard seeds/sarso
• 1/2 tsp cummin seeds/jeera
• 1/2 tsp nigella seeds/kalonji
• 1 tsp fennal/saunf
• 1/2 tsp ajwain/caraway seeds
• 1/2 tsp fenugreek seeds/methi seeds
• 1/2 tsp tumeric powder
• 1 tsp amchur powder
• 1/2 tsp chilli powder
• salt to taste

Dry roast red chilli, coriander, mustard, cummin, kalonji,methi,ajwain,saunf till the nice aroma will come ,then cool it and make fine powder .

Add turmeric powder,amchur powder,chilli powder and salt and mix properly .Then add little water to this mixture so it binds mildly.

Wash the eggplants ,cut the stem little bit and then cut through the eggplant with a  pluse sign upto the stem as shown in the pic.Stuff the eggplants with the prepared stuffing carefully

Heat oil in the frying pan and add cummin,mustard,kalonji,saunf,and methi seeds and fry till cummin splutters ,once it splutters arrange the stuffed eggplants in the pan and cover the pan with a lid and cook in the low flame .Roll the eggplant occasionally to ensure it cooks on all sides.

Once it soft and cooked on all sides add the remaining leftover masala with some salt and stir softly , cover and cook for another min and swith off the flame

Enjoy you stuffed eggplants with hot steamed rice or rotis 

Eggless Chocolate Banana Marble Cake

Baking this cake can make a delightful family treat.It is soft, moist and infused with a beautifull blend of flavors that will simply burst their tastebuds asking for more.The advantage of this cake is there is no need to use eggs considering the moistness and texture of this cake.

Ingredients

• 2 cups All purpose flour
• 1/2 tsp baking soda
• 1 1/2 tsp baking powder
• 1/8 tsp salt
• 3/4 cup sugar
• 1/4 cup oil
• 1 tsp vanilla extract
• 3 ripe banana
• 1/2 cup milk
• 1/4 cup yogurt
• 1/4 cup cocoa powder

Procedure
Preheat the oven to 180 degree Celsius.Grease the 9x5x3 inch loaf pan and keep aside. Sieve the dry ingredients all purpose flour, baking soda, baking powder, salt and together 3 times.

Beat milk and sugar together till sugar dissolves.Add oil,yogurt,milk,mashed banana,vanilla extract and mix nicely.Combine with the above dry ingredients and mix nicely until all lumps dissappear.

Remove 1 cup plain batter into a bowl and mix cocoa powder to it nicely.Pour the spoonfull of cocolate batter followed by spoon full of plain batter and alternatively repeat the process for rest of batter now run a knife gently through the batter to get a nice swirl effect.

Bake for 60 minutes and test with a toothpick in the very center of the loaf to come out clean.Let it cool on a cooling rack, slice and enjoy.

Anytime Munch Rice Flake Mixture

Its summertime and the last place you want to be is the kitchen, kids are always demanding in these moments for a snack and there can be no better option to delight them with this light and crispy popular snack mixture.

Using microwave is a healthier option to prepare this snack without compromising on the taste

Ingredients

• 2 cups superfine rice flakes/chivda/atukalu/aval
• 1/4 cup peanuts
• 1/4 cup roasted dal
• 2 tbsp rice bran oil
• 3 springs of curry leaves
• 6-7 chopped green chillies
• 1/4 tsp mustard seeds
• 1/2 tsp cummin/jeera seeds
• 1/8 tsp turmeric
• 1/2 tsp chilli powder
• 1/4 tsp chat masala
• pinch of hing
• salt to taste

Procedure
Microwave the rice flakes stiring every one minute until it turns crispy in a microwave safe bowl for approximately 10 ten minutes. Keep an eagle eye else it may burn. Keep aside

Heat oil in a pan add cummin seeds,mustard seeds,hing and once it splutter add curry leaves, green chillies, peanuts and fry in a medium flame till peanuts roast properly.Then add the fried gram stir for 30 seconds and then the beaten rice, salt, turmeric, chilli powder , chat masala and stir until it blends completely

Let it cool and store it in a airtight jar to enjoy with a hot cup of tea anytime.

Delicious Eggless Thumbprint Jam Cookies

I have watching food food channel lately and it is so inspiring to watch Rakesh Sethi cook some wonderful recipes.Its been a long time I baked some cookies and this happens to be one of my favorite. These cookies have a mild crunch and would melt in your mouth.

Ingredients

• 1/2 cup cooking butter
• 1/4 cup superfine sugar
• 1/4 cup maida / all purpose flour
• 2 tbsp milk
• 1/2 tsp vanilla essence
• 1/4 cup of dry fruits mixture
• 2 tbsp jam of your choice (I used mixed fruit jam)

Procedure
Dry roast the almond, pistachio, cashewnut and make a rough grained powder.

Beat the jam with the spoon until it becomes a smooth consistency and keep aside

Beat the butter and superfine sugar (powered sugar) and mix the vanilla essence and milk to it,then add the all purpose flour and mix nicely with a spatula and then with your hands into a soft lump , cover the dough with a cling wrap and refridgerate for 10 min

Preheat the oven for 180 degrees

After 10 min divide the dough into small lemon size balls. Roll the balls on the dry fruit mixture  then remove and press softly and make a small thumbprint in the center and fill with 1/4 tsp jam and place on a greased metal tray

Bake them for 30 minutes until they begin to turn golden brown .

Enjoy your cookies

Note:

1. Keeping the dough in refridgerator makes the dough more firm to handle

2. Dont refridgerate for too long otherwise the dough will become too hard

3. You can more versatile by a any other jam of your choice, I used kissan mixed fruit jam