How are you all doing today? Yay, its almost the weekend and I can not wait for Saturday. Its been raining all week and my little boy is down with a cold, so I decided to make warm food and to begin my day with lots of nutritious fruits to keep me going. Pineapples help build and secure your immune system. They are anti inflammatory and also help in digestion. Kiwi also helps build immunity and is a good source of Vitamin C and then there is mango. Do you really need a reason to add mangoes in anything?? 😛
This time I used coconut water cause I wanted this smoothie to feel like a cocktail! ha.. so much for a clean mind and a clean diet! lol. The thing is, when you make smoothies every day, you really do not wanna get bored and our world is full of different kinds of fruits and vegetables and the permutations are endless! That being said, there are certain smoothies I just do not make, like pineapple and oats = yuck! Orange + yogurt = run to the bathroom!! etc!
All this fruit talk is making me hungry! OK, so I am going to run along and make some thing to eat while you check out my recipe for this refreshingly fresh and jazzy smoothie!!
Mango – 2 cups
Kiwi – 3
Pineapple – 1 medium size
Coconut water – from one large coconut ( add more if you do not like it thick)
Palm Sugar – 1 tsp ( optional)
Skin the mango and cut the fresh mango into large chunks and chuck right into the blender
Then cut the kiwis into two and using a spoon scoop out the flesh
Slowly slice off the skin of the pineapple and cut into small chunks
Add all the fruits into the blender
Finally break open a fresh coconut and add the water to the smoothie ( if you can use the flesh of the coconut as well)
Give a good mix
Serve into individual glasses with a slice of pineapple on top
How are you all doing today? I found peaches at the nearby market and I decided why not use them in a fresh morning smoothie. As I took a walk down the market aisle, I realized that the number of mangoes are dwindling, therefore I decided to make the most of it while its still available. That brings me to the topic of canned food. Now for one, unless its an order to make a cake without a seasonal fruit or when I need to add a cheer to a cocktail, I stay clear of canned food. Simple cause I worry about the preservatives in the can. Food was never meant to last as long as it does when it is canned. So why add more preservatives and chemicals to your diet right? That’s why I prefer using fresh fruits in my smoothies. Also if I want an element of cold or frozen, I cut up the required fruit and freeze it over night so my smoothies are thick and creamy. That being said some times when I need to make a tuna salad in a hurry (once in 6 months!) I do grab a can of canned tuna. Nothing substitutes fresh, seasonal fruits. So if you are planing on making a smoothie tomorrow, I suggest you pick up the least expensive fruit in the market, that means they are in season and they will only make you healthier!
So this smoothie is a mixture of fresh peaches, mangoes and oranges. Now if you want you could add water or yogurt but I do not like the combination of milk or yogurt with citrus fruits. It just does not work! ( for me). And this smoothie is a really thick smoothie, almost like ice cream. I did not add any liquid cause I wanted more fruit this time.
Fresh Peaches – 4
Mangoes – 3 cups ( cubes and frozen)
Oranges – 2 large
Ice Cubes – 5 – 6
Cut and core the peaches.
Cube the mangoes and freeze over night for a creamy thick consistency ( its ok if you do not have frozen mangoes, fresh mango works too)
Juice 2 large oranges ( use the pulp too)
Add all the ingredients into a blender along with the ice cubes. Blend according to the blender instructions and serve with a slice of fresh cut orange.
Today is Mothers Day!! Happy Mums days to all the wonderful mums out there!
This time I wanted to make it extra special so I baked a cake for my mum. In all honesty I am always looking for a reason to bake a cake and when something this wonderful comes my way, why wouldn’t I bake!! My mum loves simple subtle flavours. She like soft textures and warm colours. Everything I am today is because she taught me the right way. Often I stop in my tracks just to rethink and I ask my self, what would “Amma” / mum do right now? This usually happens when I am dealing with my son 🙂 You know many people say they won’t wanna have kids and for the longest time even I dint think I would ever be ready, but then today I look back and I ask myself, how could I have been so stupid to see the obvious. Yes I would have been able to travel more and meet more people and learn more languages and read more, but you know what? some day my little one will also fly away from my nest and then I will have all the time in the world for that. This journey that I am on is the most fulfilling journey ever! No it cannot be compared to anything and I will not undermine it by saying that it can 🙂 The reason I say all this is cause, today as a mother I realise how and why my parents said what they said. Today I realise how wrong I was and how miserable I would have been if I decided otherwise. There are exceptions to the rule, but the bottom line is, the only reason “Home” is “home” is cause home is where nothing can go wrong. My son will turn two in a few months and today we were learning how to eat mangoes with our hands. It was so funny! I had to give him a bath after the whole episode, but these baby steps are so precious. So heart warming!! These are the moment I thank my mum for having helped me decide what was right. When I see my child do well that is when I see how my mum made the right choices for me! Its funny how mums have it all under control no matter how things are on the outside!!
Ok this recipe is actually a very simple white chocolate cake with fresh mangoes, mango cream and a hint of cinnamon. Super simple to make and it is both decadent and yet so simple and fresh!! You should totally try it. Its the best Mothers Day cake ever!!
Ingredients for the White Chocolate Cake :-
White Chocolate – 400 gms
Butter – 400 gms
Cake flour – 4 cups
Cinnamon Powder – 1/4th tsp
Powdered Sugar – 2 cups
Vanilla Extract – 1 tbsp
Whole Milk – 1 + 1/2 cup
Vinegar – 1 tsp
Baking Powder -3 tsp
Eggs – 5
Pre heat your oven to 180 C and grease and dust two cake tins with butter and flour. Set aside
In a large bowl, combine flour, baking powder, powdered sugar and cinnamon powder
Sieve the mixture into another bowl and set aside
Now heat a large pot of water. In another bowl, add the butter and white chocolate. Now place the butter and chocolate bowl over the mouth of the boiling hot water (without touching the water) Let the chocolate and butter melt completely. Once the mixture has melted set it aside to cool down
In another bowl add the milk and the vinegar. Stir with a fork and set aside. It will curdle ( thats what you want)
In the bowl of your stand mixer with the paddle attachment, add the eggs. Beat till well combined
Then add the butter and white chocolate mixture and mix for one minute on medium
Next add the milk and vinegar mixture and finally the vanilla extract
Mix well on low speed till it combines well
Next add the flour and cinnamon mixture into the wet mixture, in 3 batches. Give the mixture a good mix (make sure to stop in the middle to scrape down the sides of the bowl)
Weigh the enter wet mixture and then pour equally into the two tins
Bake at 180C for 45 – 50 min or until a tooth pick inserted comes out clean without any batter stuck to it
Once the cake is ready, take it out of the oven and set to cool down to room temperature for 15 mins
Then run a knife around the sides of the cake and demold the cake and let it rest till completely cool.
Ingredients for the Filling and the cream :-
Mangoes – 3 cups of finely cubed
Whipping Cream – 3 – 4 cups
Vanilla Extract – 1 tsp
Fine Powdered Sugar – 1 cup
Sprinkles – as much as you like ( optional)
Take one cup of the chopped mangoes and blend to a fine paste. Set aside
In the bowl of your stand mixer add the whipping cream and whip on medium speed. Once the cream reaches a soft peak consistency, add the vanilla extract and mango puree. Now with the speed on medium, slowly add the sugar and whip to stiff peaks. Set aside ( you could make some without the mango puree just for colour contrast)
To assemble the cake, cut the cake into two equal halves, pipe the mango whipped cream, add chopped mangoes and top with the next level of cake
Once you reach the top, pipe a little mango cream anyway you like and top it off with sprinkles!!
How have you all been??? I have missed cooking, photography and mostly posting and talking to you all! I feel like its been months since I blogged! 🙂
So last week was a full of ups and downs. The flight to Kerala was pleasant apart from the time my son started crying (coz his ears hurt) when the plane was descending. Then there was the ride home from Airport that was uneventful. But once we got there, we had to run a few tests in the hospital and when all was well, I was admitted the same day!
One the bright side, the surgery was a grand success and we were out the next day. But when I got back home, I was told that my son was down with high fever and till today, he is nursing a horrible cold and chest congestion. Anyway, now that I am back home, it gives us more time with each other and hopefully all will get back to normal soon. Now this recipe is something I put together last night and hoped it would turn out well and trust me it did!!!
Mangoes are in season now and I plan to make the most of this delicious fruit. So please bear with me if your see mango posts back to back 🙂
For the Chia layer –
Chia Seeds – 4 tbsp
Milk – 1 cup
Rose Essence – 2 drops
For the Golden Layer –
Mango – 1 ( ripe and cubed)
Banana – 1 ( ripe)
Turmeric – 1/4 tsp
Oats – 4 tbsp
Milk – just a splash
In a glass jar with a high lid, add chia seeds, milk and rose essence
Close the jar tightly and give it a good shake
Put it in the fridge to set over night
For the next layer, you should make it just before you assemble the smoothie
In the bowl of your blender, add the mango, banana, turmeric and oats
The turn on the blender and add just enough milk to get the mixture to combine ( You want the smoothie to be nice and thick in order to get these distinct layers
Finally equally divide the mango smoothie into two glasses
Then with a spoon, top-up the mango layer with the over night chia layer
Finally garnish with some dry rose petals and any fruit of your choice ( I used kiwi)
Staying on the mango track, I wanted to make a simple mango cake with fresh mango pieces in the centre, so every bite is filled with cake, cream and fruit! I love how fruit and cake get along. They are soul mates, just like chocolate and coffee! Mangoes have this nice soft texture that your tongue falls in love with the moment its in your mouth and suddenly there is a russsshh of sweetness and then a little hint of sour. Personally I like mangoes that are not too ripe. But mangoes are mangoes. You can’t just ignore them.
I think the love for mangoes runs in my family. My grandparents had this huge orchard that was filled with some 20 varieties of mango. And my mother tells me that every mango was so different from the other. One tasted like sweet honey and smelled like camphor. Once was as red as a cherry and when ripe would still be only the size of a 1 year olds palm. I have heard stories of how it would rain so heavily that mangoes would fall onto the wooden roof of the house that would cause a loud thud at nights. Next day the floor of the gardens would be filled will bees and little birds hovering around fallen fruit…
Flour – 1 ½ cup
Butter – 100 gms
Sugar – 1 cup
Mango Puree –1/2 cup thick puree
Vanilla Extract –1 tsp ( you can also use mango extract in addition)
Baking Soda – 1/2tsp
Baking Powder – 1tsp
Eggs – 2 (separated and at room temperature)
Preheat the oven to 180, Butter two 8 inch pans set aside
In a bowl add butter and sugar whisk.
Once the mixture is pale add mango puree and whisk
Add egg yolks one after the other and later add the vanilla extract and salt.
In another bowl combine, baking powder, baking soda and flour
Add the dry mixture to the wet ingredients
Then in a clean dry bowl whisk the egg whites till stiff peaks are formed
Slowly fold egg whites into the flour mixture a little at a time ( Try not working the batter too much as you want to retain the air in the egg whites, that is what makes this cake light and fluffy)
Pour the batter into both cake pans equally. I usually weigh the bowl first and divide it equally, weighing each pan again)
Let them bake for 30 – 40 mins.
Once done let them cool off on a rack and then pop them out of the pan
Whipping Cream – 2 cups
Cut Mango – 2 cup
Vanilla Extract – 1 tsp
Sugar – ½ cup
In a bowl, add the whipping cream and whisk till it starts to thicken. Gradually add sugar and vanilla extract
Once done arrange one cake on your cake plate/ board and spread some whipped cream on top of it. Add as many mango pieces as you like on top of the whipped cream .Then add another layer of whipping cream and even it out
Place the next cake on top and crumb coat the entire cake with the left over cream. You can choose any finish it off and decorate it as you like. I just wanted the naked cake look so I left it as it is.
Staying on the mango track, I am trying to make as many mango yum yums as I can 🙂 Sorry about the baby lingo. My baby just called me mama and so now I am talking as much as I can as I have heard that the more you talk to your baby, the faster and the better they talk. Yes baby talk does not help but hey! how do you look at a 7 month old and say “Would you like some purred carrot and milk “:) I say “who wants nyum nyuum carrot” 😛
OK!! Mango Cheesecake!! focus!!
♥ For the crust
Marie or Parle G biscuit – 1 double pack ( Graham Crackers works too)
Butter – 2 tbsp
♥ Filling / cheesecake center
Panner/ Cottage Cheese – 2 packets
Cream – 400ml
Sugar – 1/2Cup
Gelatin – 4tbsp
Mango – 4 medium size (puree)
Water – 1/2 cup
♥ Mango Syrup
Mango – 2 medium size
Sugar – 2 – 3 tbsp (depends on the sweetness of the mango)
Water – 1 Cup
♥ Butter a 24 x 7cm spring form cake tin and set aside. Pulse the biscuits in a mixer till it has sand like texture. Add the butter and pulse just a little longer. Pat into the base of the cake tin and tap to the bottom till a nice tightly packed bottom layer is formed. Refrigerate for 2 -3hrs.
♥ Heat the water till luke warm and add the gelatin powder. Mix it well and let it cool down. In a mixing bowl, add the cottage cheese and cream. Mix well till the mixture is nice a smooth. Add the cooled gelatin to the mixture. Then add the mango puree and sugar a little at a time (keep tasting the mixture and add only the amount of sugar required, every mango has a different degree of sweetness). Once the biscuit layer has hardened pour the mango cream on top. Refrigerate 6- 8hrs. I let it sit over night
(I divided the cream and cheese mixture into two and added two different kinds of mangos. I used two mangos of the same kind for one layer and another layer with two mangos of another kind. So the difference in the color, I like the distinct taste of each of the mango layers)
♥ For the syrup, mix the sugar and water and heat o a low flame. When the mixture starts to boil add the mango puree and mix well. Let the mixture boil for a while. Slowly the mixture becomes thick. Let the mixture be a little runny. Transfer the mixture to a bowl and let it cool down. I like to pour the syrup just before serving.
( if you add gelatin to the above mixture and pour it over the cream mango layer once it has set, you will have a mango jelly layer on top. Personally I think that will be just too much gelatin and jelly like texture)
Its summer time and that means its mango time! I am going to try making as many mango based yummies as I can. My little baby boy Adithya just turned 7 months and now he’s constantly on his fours, crawling around the house, trying to climb up and always falling down while sitting up straight. So I spend most of my time on the floor along with him. So posting recipes are little slower these days. And I usually cook only when he is asleep or when my husband is on baby duty. That happens only on weekends as he’s constantly working!
My little Adi just started solid food and we started with Banana. Now he has Raggi ( finger millet), carrots, rice, lentils and orange juice. I think I will introduce him to Mango too. Any way , this means I am constantly either feeding him or cleaning him. So sitting down and typing in these recipes don happen often.
Alright! Let’s get to the recipe huh….. 🙂
1) Mango puree – One cup ( I just cut two big mangoes and ran in the blender to make one cup of mango pulp)
2) Powdered Sugar – Half cup ( I used a little more cause the mango wasn’t as sweet as I would have wanted)
3) Milk Powder – 1 cup and 2 tsp
4) Salt – A pinch
5) Fresh Cream – 200 ml
6) Toasted Almonds – A hand full, finely sliced
In a mixer, add the mango pure, cream and sugar and blend till they combine well.
Then add the milk powder and salt and blend well. Make sure to scrape the sides of the bowl as the milk powder may stick to the side of the bowl. Once the mixture is ready pour into the required ice cream bowl/ container.
Make sure you churn the mixture every one hour 3- 4 times. And at the final churn add the almonds to the mixture uniformly around the container and let it sit in the freezer overnight .
The next morning you have fresh mango ice cream with no added additives or color or preservative. Enjoy!!