MANGO SEMOLINA EGGLESS CAKE

Hello everyone

Being king of fruits, mango really justifies its honour. We can use it in so much way . I am having lots of mangoes sitting in my fridge that's why for using it generally I used to make mango shakes for my kids, as my fussy eater too like it. But making same stuff again and again is so boring. So break this boredom I made mango shrikhand few days back and it turned out superbly yummy that everyone relished it to the core. Now again question arose what to make next 🤔. Then idea of baking a mango cake came but in  some different way as I made normal mango cake last month. Tried this semolina mango cake and it turned out so soft and moist that it got finished in no time. My lil fussy eater too loved it. 

Stepwise recipe is given below. Do try and don't forget to share your experience with me☺️

MANGO SEMOLINA EGGLESS CAKE

Serves: 4-5 

Time: 50 mins.

Ingredients 

1 1/4 cup semolina/ Rawa/ sooji

1 big ripe mango, peeled and sliced

1/2 cup sugar

1/4 cup oil

1/2 cup milk

1 1/4 tsp baking powder

1/4 tsp baking soda

Pinch of salt

Few drops of yellow edible color ( optional)

Some sliced almonds to sprinkle

Method: 

First of all mix semolina, baking powder, baking soda and salt together. Keep aside for later use. 

Take baking mold of your choice, Grease and dust it with flour. Line it with butter paper ( optional) and keep aside.

Take mango slices and sugar in blender jar and blend to nice creamy puree. It will yield approx 1 cup of puree.

 Now add oil and milk in it and again blend to get smooth and fluffy batter. 

Pour in a big bowl, now add dry and wet ingredients together and fold to make lumpless smooth batter. 

Pour batter in baking mold, tap a little. Now sprinkle sliced almonds all over it. Let it rest for 5-7 mins.

Now bake it in a preheated oven at 180 degree C for 30-35 mins. Mine took exactly 35 mins but keep your eyes on it after 25 mins as different oven have different baking time. 

Keep checking with a tooth pick or knife by inserting it in middle of cake. If tooth pick comes out clean then your cake is done otherwise bake it for few more minutes. 

Now take your cake out of oven and let it sit for 5 mins. Demold and let it cool on a wire rack. 

Slice and serve with a cup of tea or pack it in your picnic basket. Ideal for travel snacks and kids tiffin too. Bake this super easy soft and moist cake any time and enjoy.

**Never over bake your cake. It makes cake very dry and chewy. So keep checking.

**Your cake batter should neither be runny nor too thick. So add milk as required , don't pour all at a time , add half at one go. If you feel your final batter is too thick then add remaining milk and fold to get right consistency. As it depend on consistency of mango puree you are using. Mine was nice thick so I used all milk. 

* you can also use tutti fruity, cherries or any dryfruits to make your cake more rich and palatable. I skipped as my lil one hates any additional crunch in his cake😁.

* you can increase sugar too as I made mild sweet. Sugar also depend on sweetest of mango. So use accordingly. But this much is perfect for tea time snacks.

This is so easy to bake that even a first time baker can bake without fail. Do try and pour your valuable comments and suggestions here, they meant a lot.

Happy cooking....

MANGO AND DRIED CRANBERRY EGGLESS CAKE

Hello everyone

Who don't like cakes..... It a very silly question for sweet lovers as the answer is well known, of course die for cake. And if it's summer then what else is better than a hogging on mangoes. Nearly everyone love mangoes ,So Today I have a seasonal fruit cake recipe full of goodness of chapatti flour, mango and cranberries ,what else you want 😊. It's so soft and moist that you will definitely ask for another serving , I can bet. 

Stepwise Recipe is given below, hope you will like and definitely give it a try.

MANGO AND DRIED CRANBERRY EGGLESS CAKE

Serves: 5-6

Time: 50 mins

Ingredients 

2 cup all purpose flour/ chapatti flour

1 3/4 tsp baking powder

3/4 tsp baking soda

1/4 tsp salt

1 1/2 cup mango puree

1/4-1/2 cup water

1/4 + 2 tbsp oil

1/4 cup dried cranberries

3/4 cup sugar, I used less ( or depend on sweetness of mango too)

2 tsp vanilla essence

1 tsp mango essence ( optional)

1/4 tsp yellow food color( optional, if your mangoes are not enough yellow)

Method:

First of all grease a baking pan and dust it with some flour, keep it aside.

Mix well flour, baking soda, baking powder, and salt together, then add dried cranberries and again mix, so that cranberries do not sink in bottom. keep it aside for later use.

Now take mango puree, sugar, oil , vanilla essence, mango essence, food colour and whisk till nice fluffy and sugar is melted.

Add flour mixture in 2-3 batches , add 1/4 cup water at a time and fold it to make a lump less smooth batter. 

Add water as per need to get idli batter like consistency. 

* If you are using all purpose flour then less water is needed but for whole wheat flour or chapatti flour , much water is needed. I used 1/2 cup water.

Pour in greased baking pan lined with butter paper. Tap to release any air bubble formed.

 Bake in a preheated oven at 180degree C for 40-50mins, or till tooth pick inserted in it comes out clean. Mine took exact 45 mins, so keep an eye on it after 35mins as different oven take different time. 

*Time also depends on baking pans, size and shape.

Let it cool for 5 mins then invert on a wire rack.

 Let it cool completely before slicing, to get neat slices.

Your super yummy and healthy cake slices are ready to go with your cup of tea.

Enjoy these scrumptious sweet treat any time. It's good for kids tiffin and mid meal hunger sprang.

*You can use any any dry fruits of your choice. 

*You can increase or decrease the quantity of sugar as per your taste and sweetness of mangoes.

*You can also use any shape of baking pan, I used loaf pan,but then baking time may change, so be cautious while baking and keep checking in between.

Hope you all will definitely try this yummy cake and please pour your valuable comments and suggestions here, they meant a lot.

Happy cooking....

THREE BREADS FROM SAME PAV DOUGH ( NUTELLA FLOWER BREAD, ZATAAR BREAD, BUNNY BUNS)

Hello everyone

After baking perfect pav for my pav bhaji, I thought why not to give it some artistic twist and bake some more flavours and designs of bread from this perfect dough. I saw some patterned bread pictures few days back, on Internet . Keeping that in my mind , I tried to make these three types of breads, which are loved by everyone in both taste and look. So here is the technique and tips with step wise pics for baking these cuties. Hope you all will definitely give it a try and come up with your feedback too.

THREE TYPES OF BREADS FROM SAME PAV DOUGH

Serves: 3-4 ( each bread)

Time: 1 hr ( leaving proofing and resting time)

Ingredients

Pav dough 

http://sonicuisine.com/2016/04/soft-and-fluffy-pav-from-chapatti-flour.html

Milk to brush

NUTELLA FLOWER BREAD:

First of all cut orange size dough from well risen and again well kneaded dough. Roll a little thick chapatti from it and cut rounds from it using cookie cutter or any sharp edge glass or bowl. 

Now take one round and spread some Nutella on it as shown in pic. Now half fold it and again fold to quarter as shown in pic. Now seal its edges from one end only , as in pic .

 Now place it on a round baking dish lined with parchment paper or greased well. Similarly make all the petal shapes with Nutella and arrange as shown in pic. 

Now cover it and place at some warm place for 30-40 mins. Till then it will rise again and fill the gaps between different petals. Now brush it with some milk and bake at 200 degree C in a preheated oven for 15 mins. 

If it does not get nice golden in colour in 15 minutes then increase the oven temperature to 230 degree C and bake it further for 3-5 mins or till it get nice golden in colour. Take it out and let it cool on a wire rack.

 Your super delicious as well as eye candy is ready to serve. 

You can prepare this for any b'day party or in evening snacks or for kids tiffin too, they will love to relish on these beautiful chocolate filled breads.

ZATAAR BREAD:

Divide the remaining dough in two equal parts. Now take one dough and roll it to a rectangular little thick chapatti of your baking tray length . Spread Zataar mix on it evenly as shown in pic. Now roll it to a tight log shape. 

Now place it with sealed side down , in the baking tray lined with parchment paper or greased well. Cut the dough in 1/2 -1 cm thin slices as shown in pic. Now arrange the alternate slices as shown in pic. 

Now cover it and let it rest for 30-40 mins at a warm place. Now brush it with milk and bake at 200degree C for 15 mins. 

To make it more golden increase the temperature to 230degreeC and bake further for 2-3 mins or till get desired colour. Now let it out and cool on a wire rack.

 Your savory yummy bread is ready to be served with a cup of tea or coffee. 

Kids will also enjoy it with some sauce . You can prepare it for your kitty party or for tiffin snacks too.

BUNNY CUM PIGGY BUNS:

Divide the rest of dough in small lemon size pieces and give them oval shape using your palm. Now place then as some distance , on baking tray lined with parchment paper or greased well. 

**Always keep some distance between each buns as they will expand twice , otherwise they will stick to each other will rising or baking and ruin their shape. As some of mine got stuck to each other.

Now cover it and let it rest for 20 mins. Now make ears of it using kitchen scissors and eyes by skewer or tooth pic as shown in pic. Now again let it rest for 5 mins. Then brush it with milk and bake it at 200 degreeC for 15 mins.

 To get more golden colour again increase temperature to 230 degreeC and bake for 2-3 mins. Now let it cool on a wire rack and your cutie bunny or piggy , whatever comes out😃😃 is ready to be served to your kids.

 You can also make these buns, stuffed with Nutella, potato filling, paneer filling or any filling of your choice. I made then plain as it was my first trial but will soon share its stuffed version too. Till then serve it with bhaji, Nutella, sauce or as it is. My younger one loves plain buns more. 

**** Never divide bread dough by stretching,other wise the gluten formed during kneading will damage, just use knife to cut dough in pieces.

So bake these cuties and please your kids and family with your creativity. I tried to explain all the tips and tricks but if any thing left then please let me know by dropping down your queries and suggestions in comment box below. Your comments and suggestions meant a lot.

Happy cooking....

MIXED HERB BEETROOT OATS SAVORY BREAD

Hello everyone

Bread is a thing which connects us to everyone in this world. Wherever you go, you can find bread in different shapes, sizes, flavours, textures etc but the main thing is it's bread. Today I too have a simple bread recipe to share. It's too simple too prepare but with healthy touch of oats and beetroot. It's a must try for health conscious bakers who love to bake for them and their family, healthy stuffs. It's a perfect snacks for tea time or for kids tiffin. So give it a try at least once, you will definitely love it.

Stepwise recipe is given below , hope you all will must try this..

MIXED HERB BEETROOT OATS SAVORY BREAD 

Serves: 4-5

Time: 3:30 hrs 

Ingredients

3 1/2 cup all purpose flour/ whole wheat or chapatti flour( I used chapatti flour)

1/2 cup rolled oats 

3/4 cup grated beetroot 

1/3 cup thick yogurt ( curd), beaten

1/8 tsp baking soda 

1 tsp dry active yeast ( I used little less)

1/2 cup Luke warm water

2 tbsp sugar 

1 tsp salt 

1/4 tsp oregano

1/4 tsp thyme

1/4 tsp rosemary 

1/4 tsp chili flakes 

Oil to grease loaf pan and dough

1/2 cup warm water to knead dough

Method:

First of all add yeast in 1/2 cup Luke warm water and 1 tbsp sugar, mix them lightly and leave for 5-10 min or till it become nice frothy.

Combine all dry herbs, salt,oats, remaining sugar and baking soda in flour and mix well.

 Now mix all dry and wet ingredients together , knead for 5 mins and let it rest for 7-8 mins. Again knead for another 2-3 mins to get nice soft dough. This may be little sticky due to beetroot and no oil. But don't worry, your dough is reedy This resting and kneading process is important to produce gluten in dough , so don't skip it.

Knead the dough by pulling and stretching it instead of applying too much pressure on your dough.

Grease the dough with oil and keep it covered at warm place to rise, at least 1- 2 hr or till it doubles in volume, depend on weather. 

When it become double in volume then punch the dough and again knead for 4-5 mins .

Now flatten it on a plain surface dusted with dry flour and by rolling give it shape of a loaf and seal its edges by pinching. 

Now place it in a greased and dusted loaf pan and brush some oil on it.

Again keep it covered at a warm place for second rise, for at least 45 mins to 1 hr or until your dough again rise to double.Now brush its top with milk.

Now bake it in a preheated oven at 190 degree C for 35 -40 mins or till its top become nice brown and on tapping you can hear hollow sound. 

If you see your loaf is browning very fast then cover it loosely with an aluminum foil.

Now brush it with some butter and let it cool completely on a wire rack before slicing, to get nice clean slices.

Your bread is ready to be served with a cup of tea, enjoy these easy yet delicious bread slices. You can also give it in your kids tiffin , either apply butter on it or make sandwiches. In every way these will win your heart.

As I didn't use any oil in this bread so it is little chewy yet soft and porous. This chewiness adds to its flavor but if you want crumbly texture then can add 2 tbsp oil to your dough.

You can use any herbs too and also any other loaf pan to get your desirable shape and flavour. But then baking time may change so after 30 mins keep an eye on it. Mine took exactly 40 mins😊.

While kneading If you find your dough is too sticky to handle then can sprinkle some flour on it , 1 tbsp at a time ,but the quantity given will be sufficient for a soft dough. Adding too much flour can result in dense bread. After kneading it well for 7-8 mins, it will become easy to handle it self.

So enjoy these baked delicacies and pour your valuable comments and suggestions here, they meant a lot.

Happy cooking....