Cardamom Laced Mango-Strawberry Heart Chiffon Cakes (Eggless)

"A compromise is the art of 'dividing a cake' in such a way that everyone believes that he has got the biggest piece."

Well that was something I did not have to bother with. Why? 'Cause I already had divided the cake into individual serve-size pieces. Smart me! ;p

If you ever visit me this time of the year (especially in these last couple of weeks) a whiff of an intoxicating perfume will hit you as you enter the door (and make you forget all your manners) while you helplessly follow it to the room where those juicy deep coloured yellow goblets lie on a ruck sack waiting to ripen to be devoured. Ahhh! yes the Alphonsos are the culprit.

There is an over haul of mangoes in my house. They always lure me into buying them as they longingly look at me in all their golden glory, from the vendor's cart. It would require a heart of stone for anyone to ignore this luscious stone fruit. I cannot help having atleast two in a day...I am smitten. But then its only in summers that I get to eat ( and sometimes drink) this fruit, fit for the kings. My weak resolve has lead to my diet being shown the door. Alas!

This mango cake was made in an effort to 'spread' the calories....(chuckle).
We were visiting a neighbour-cum-family friend of ours after a long time so I made these pretty little hearts to share with them.

This mango cake is elegant and light with a hint of cardamom giving it a rich aroma. The lite strawberry chantilly(frosting) and the sandwhiched jam just give it another dimension and depth in flavour. Being eggless and sans butter, its low fat and can be had as afternoon snack/hi-tea too.




While I was at it, I realized just how much treasure we have in the tropics in terms of fruits, and just how much we ignore it and try to kill ourselves scouting for fruits of the temperate regions to recreate all those gorgeous tarts, tortes, pies when we have perfectly valid and delicious substitutes growing in our own backyard! I understand that 'traditionally' a blueberry pie cannot be made into a guava pie...however I see no harm in giving it a shot.

There’s a fine line between tradition and caricature and I see no reason why a banana brownie can’t be transformed into a dragon fruit one, or why a strawberry cake can’t become a persimmon cake. Take a moment to rediscover the tropical fruits and vegetables you have on hand and you may be surprised at how much more they have to offer. Go local !!

Cardamom Laced Mango-Strawberry Heart Chiffon Cakes (Eggless)

Ingredients-

For the mango cake:

1/2 cup semolina ( fine variety )

1 cup all purpose flour

1/2 cup whole wheat flour

1/2 tsp corn flour

1/2 tsp baking powder

1/2 tsp baking soda

a pinch of salt

1 1/2 cups ripe mango pulp (I used fresh pulp from three medium sized alphonso mangoes)

3/4 cup condensed milk

1/2 cup luke warm low-fat milk

3-4 tbsp canola oil/any odourless oil

1 1/4 tsp ground cardamom

1/2 cup powdered sugar (adjust according to ripeness of mangoes, mine were really ripe/sweet)

For the jam: See here.

For the strawberry chantilly frosting: Read the strawberry whipped cream recipe.

Method-

Pre heat your oven to 180 degrees C.

Seive the dry ingredients twice (except semolina and sugar).

In a large bowl, beat the condensed milk, warm milk, oil and sugar till the mixture is creamy and pale. Add the cardamom powder and mango pulp and beat again for a minute on low.

Now add the wet ingredients to the dry, slowly incorporating all the liquid mix. Take care not to lose the trapped air in the batter.

Tip: Always mix a cake batter ever so slightly, like forming the digit '8' with your spoon.

Pour into 6" round greased & lined cake tin. Consecutively you can bake in individual moulds of your choice. Bake at 170 degrees C for 15 minutes.

Cool on rack for about an hour or so, to let the mango flavour heighten.

Slice the individual cakes and layer with the strawberry jam. Frost lightly with the strawberry chantilly. Sprinkle decorations if desired.

Serve.

Malaai ki Subz ....from my Mom.

“ A good cook is one who not only makes great food, but makes food taste great with what is available at hand.”
-- My late Nani ji

(the greatest cook I have known from close quarters, followed closely by mum)

That’s my maternal grand ma for you. I have discussed at length about her in few of my earlier posts, like this one.
She was the first one who instilled in me the desire to enter the kitchen and cook up delicacies in a jiffy with local stuff, food that enticed all the senses of sight, sound, smell, taste and feel.

We talk about plating dishes now, but she had taught her daughter and grand-daughter about presentation a long time ago. You would want to eat all that she dished out.

My mother being her direct descendant has inculcated the same skills and has obviously (like all future generations) has improved upon them. This is one such dish—
Malaai ki Subz.

I don’t know how many of you out there, collect the malaai (cream) of milk; like my mom I have been in the habit of collecting the milk’s cream/malaai.
It serves two purposes…
1) this makes the milk you drink comparatively less in fats.
2) also, you don’t have to but tetra packs of fresh cream , when you have it in your fridge at all times.

Like most of my dishes this one too has a story. It was when I was in standard eleventh (I guess), when in my ever varying tween moods I had given impromptu invitations to two of my buddies for lunch, without even informing my mum( read designated chef).

Anyways I did surprise my mum with my two friends. I didn’t have to tell her that they would be staying for lunch, for in my home it was a given that guests would be fed as if there was a gala party. So while mum had made lunch only for me, she had to check the pantry and the fridge to come up with something quick for all of us hungry souls.

It was then that this subzi was born. It was made with malaai/ milk cream and some aromatic Indian spices. And with a few veggies thrown in, the malaai was well disguised (urrgghh ! how we hated malaai back then), and the dish lip smackingly good.

I made this dish today, for lunch, as I wanted something tasty yet simple with no elaborate preparations. After which I called mom to tell her that she has taught me so much while not actually saying a word. Thanks Maa!!




Malaai ki Subz
Ingredients-
4 tbsp malaai/milk cream
a pinch of cumin
2 tbsp chopped onion
1 medium sized potato, boiled and cubed
2 tbsp chopped tomatoes
2 tbsp carrot, diced
2 tbsp frozen peas
1 tbsp green bell-pepper/capsicum, diced
½ tsp ginger-garlic paste
a pinch of garam masala ( an indian spice mix)
½ tsp chopped green chillies
1 tsp cooking oil
salt to taste

Method-
In a wok, heat oil, and add cumin seeds. Once they splutter add the chopped onions and sweat them a little.
Now add the tomatoes, carrots, capsicum, peas and chillies . Add the ginger-garlic paste and garam masala. Add salt as desired. Cook covered for half a minute, stirring occasionally.
Finally add the boiled potatoes and milk cream. Stir well.
Serve hot with parathas/ chapattis.

I share this with Mahimaa for her 15 minutes cooking event, and with EC for her WYF Quick Meal event.

I don't need a 'STRAW' to drink this 'BERRY' Shake !! :p

"Imagine," said the wise man, "that the moon was made of strawberry. Would all socks be pink and all flowers meringue? Perhaps... and when evening falls shall we slide down the crescent laughing as we splash into warm waters of sweet milk, how enchanting life would be."

Guess where I got this quote from.......

......a tube of pink strawberry milkshake scented body scrub! lol.... Who knew toiletries could be so whimsical.



Today is Maha Shivratri - the name means "the night of Shiva". The ceremonies take place chiefly at night. This is a festival observed in honour of Lord Shiva and it is believed that on this day Lord Shiva was married to Parvati.
On this festival people worship Lord Shiva-The Destroyer. This night marks the night when Lord Shiva danced the 'Tandav'.

About the Lord-
Shiva - the word meaning auspicious - is one of the Hindu Trinity, comprising of Lord Brahma, the creator, Lord Vishnu, the preserver and Lord Shiva or Mahesh, the Destroyer and Re-Producer of life. Shiva is known by many names like "Shankar", "Mahesh", "Bholenath", "Neelakanth", "Shambhu Kailasheshwar", "Umanath", "Nataraj" and others.

He is the most sought-after deity amongst the Hindus and they pray to him as the god of immense large-heartedness who they believe grants all their wishes. Around him are weaved many interesting stories that reveal His magnanimous heart. Not only this, but the related stories and legends also enrich the Indian culture and art.


A few of the stories attatched to this festival-
(1) This is a famous legend on Shivaratri and happened during the churning of ocean by Devas(gods) and Asuras(demons) to get ‘Amrit’- the secret blessed rasa(juice) that could give eternal life. While churning the ocean, a pot of highly toxic poison was also released before the amrit could be found. Lord Shiva drank this posion. For the poison to have no effect, Lord Shiva should not sleep. So the ‘devas’ and ‘asuras’ kept praying the whole night. Pleased with the devotion Lord Shiva said "whoever worships me on this day will get their wishes fulfilled".

(2) There once lived a tribal hunter who was a Shiva devotee. One day he lost his way while hunting and was lost in the forest at night. Soon wild animals started to gather around him and he climbed a Bael tree. In order to keep himself awake, he started plucking the trees' leaves and dropped it down repeating ‘Om Namah Shivaya’. In the morning, he discovered that he had been dropping the leaves on a Shivling/Lingum. And the word spread that he was saved by Lord Shiva. People started celebrating the day as Shivratri.

The story is mentioned in the epic Mahabharata by Bhismha while lying on the bed of arrows. The hunter was re-born as King Chitrabhanu who could remember his previous births.

(3)Apart from these myths, it is said that the reunion of Lord Shiva and Parvati happened on this day, hence it is auspicious.


The Festivity-
People observe a strict fast on this day. Some devotees do not even take a drop of water and they keep vigil all night. The Shiva Lingam is worshipped throughout the night by washing it every three hours with milk, curd, honey, rose water, etc., whilst the chanting of the Mantra "Om Namah Shivaya" continues. Offerings of Bael leaves are made to the Lingam as Bael leaves are considered very sacred and it is said that Goddess Lakshmi resides in them.

Hymns in praise of Lord Shiva, such as the "Shiva Mahimna Stotra" of Pushpadanta or Ravana's "Shiva Tandava Stotra" are sung with great fervour and devotion. People repeat the 'Panchakshara' Mantra, "Om Namah Shivaya". He, who utters the names of Shiva during Shivratri, with perfect devotion and concentration, is freed from all sins and attains Nirvana.

Infact its believed that if unmarried girls/spinsters fast on this day and pray to Lord Shiva they are granted the husband of their choice soon.

Well I cannot confirm this myth as I never fasted and still have been blessed with a man I could never have dreamed of...my love...my pride....the reason behind my smile, my husband.

I made this milkshake today for myself and those who fast can take this too as its fruits and milk which is permissible during fasting.

Strawberry Milkshake

Ingredients-

2 glasses milk, chilled (skimmed/2 %/ whole)

1 1/2 cup fresh strawberries, washed and hulled

2 tbsp scant sugar (adjust according to tartness of strawberries, mine were extremely sweet)

Method-

In a blender churn all the ingredients together. Garnish with a strawberry slice and serve.

Spaghetti Americana

Pasta is the entrepreneur of the kitchen, using whatever ingredients are available, and turning them into a satisfying sauce. It offers endless variety: it can be straight or curly, fine or thick, fresh or dried. Pasta waits for our imaginations to burst, then rewards us.

I have tried the Spaghetti Americana several times at The Spaghetti House; and by now I think I have gotten the recipe in my head. When I eat any dish of our liking, my mind automatically goes into the "guess-the-ingredients mode". So after eating a couple of times at The Spaghetti House I decided to give the same dish a try at home.

I personally prefer the pasta over the pizza..as they are a healthier choice comparitively (or so I would like to think)! ;p

Anyways healthy or not ...I am a pasta aficionado. If its pasta its got to be good.Made this recipe today for lunch. Easy and all vegetarian.Though my hubby doesn't share my passion for pasta, he still ate what I made (he had no other choice...lol). Needless to say it was yummy and almost as tasty as The Spaghetti House( if not better). I like it on the spicier (read 'hot') side without any parmigiano. So i tailor made it suit my palate...ahem.. "our" palate.


Spaghetti Americana

Ingredients-
1/4 cup olive oil
4 cloves garlic, minced
1 whole packet spaghetti, linguini, or pasta of your choice
2 large plum tomatoes,peeled and chopped/pureed
1 teaspoons dried oregano
1/8 teaspoon red pepper flakes (or to taste)
1/2 cup black cured Sicilian olives (you can use any olives you like)
1/4 cup drained capers (optional)
1/2 cup parsley, chopped
Salt to taste



Method-

First boil/cook the spaghetti la dente. (i.e. a little raw). Drain and keep aside.
In a wok, heat the olive oil. Sautee the miced garlic. Add the pureed tomatoes, olives. red pepper flakes and capers. Stir.
Now add the spaghetti and mix well. Finally, add the salt, parsley and oregano. Mix well.
Serve hot with cheesy garlic bread.


This goes to none other than Presto Pasta Nights, held by Ruth (of Once Upon a Feast) and co-hosted by C (of FoodieTots).

The wonderful monthly event that is a haven for pasta lovers' like yours truly.



N.B. The pic was taken in so much of a hurry that a few of them were blurred. Only the above turned out fine. I was sooo hungry and the spaghetti was steaming and calling out my name. :p

Squash the Squash!!

When the bold branches, bid farewell to rainbow leaves - welcome wool sweaters !!

Its that time of the year again, when the dried fallen leaves chatter as the chilly winds play with them. Yes, its Winters....my favourite season. Something that brings cheer to my heart. I feel happy for no apparent reason....its like falling in love all over again (if you know what I am talking about). :-)

So I have been on a baking spree....(please see the upcoming posts)...but we obviously can't survive on cakes and cookies alone!;-p

Its the season of squashes-butter nut, acorn, pumpkin et al. My husband isn't fond of them so I had to be really creative and perform magic...so that I have him licking from my fingers...figuratively that is...lol.

When buying squash check for firmness. Infact the harder the skin the quicker and better the squash cooks.

Just a tip-The skin need not be removed, if you are going to puree the squash for a soup. Its edible and texturizes the soup well.

I decided on a butter nut squash curry today. Its a jewish-cum-indian(bengali) dish. Simple yet tasty.

Butternut Squash Curry
Ingredients-
1 medium sized butternut squash, chopped roughly
1/2 cup bengal gram (soaked overnight and pressure cooked the following day)
1/2 tsp fenugreek seeds
1 tsp nigella seeds
1 tsp fennel seeds
1 tsp cumin seeds
1 tsp mustard seeds
1/2 tsp sugar
1 tsp ginger paste
1 tsp garlic paste
2 cloves
2 pods of cardamom
1 tsp red chilli powder
salt to taste
4 tbsp oil

Method-
In a wok, heat oil. Add the cumin,fenugreek, fennel,nigella and mustard seeds till they splutter.
Bruise the whole cardamom and cloves using a mortar and pestle. Add this to the wok.
When the cumin seeds have browned a little, add the squash, ginger, garlic, sugar and sprinkle with salt. Cover and cook for a minute.
Add the chilli powder. Cover and cook again for a minute or so.
Once the squash has softened, using a spoon mash them till they are pulpy (on medium flame).
(This step is really theraupatic...lol...real stress buster!)
Now, add the ( previously boiled) bengal gram. Mix well. Check seasoning.

Serve with chappatis/parathas (Indian flat bread) or your choice of toasted bread.


I passed the test! My husband liked the dish a lot and complimented it without me having to ask him whether the food was fine (as I often do). I have a repeat request already. :-)

This dish is ideal for a Thanksgiving meal as its quick and can be cooked the morning of the gathering, minutes away from the guests' arrival. So the warm sweetness still floats in the air and the guests are so aptly welcomed to devour this savoury dish made from simple ingredients, transformed with love.
I send this as an entry to Mansi 's event (Vegetarian Thanksgiving-Recipe Carnival).