Mango Mousse Chocolate Cake

I know its not season for mangoes but when you have craving for it then your desire will be  fulfilled with a store bought mango pulp. Mango in a mousse is mouthwatering, but any Mousse in a bowl is something which you will love to have in no time and anytime of the day.But if you want to make it for some occasion or for a get together then adding a cake layer to it will make it grand. So here is mango mousse cake for you. 
Serving raw eggs to kids is one thing which i don't like it, so i used agar-agar for preparation of the mousse. You can use gelatin instead of agar-agar instead. Because of short of time i took the packet mix and baked the cake according to the instructions.Mousse is easy to make and it is super delicious that you can't stop family eating without taking proper picture or the guests arrive.It shows the deliciousness of the treat.
You may also want to dig in other treats
Stove top Swiss roll , Basbousa Semolina Cake , Eggless Vanilla Cake ,  Whole Wheat Banana Bread , Custard Powder Lava Cake , Vanilla Cake , Chocolate Cake

Level: Easy
Prep Time: 30 mins
Chill time: 4 hrs or overnight
Makes: 1 7" round


Mango Puree: 1 cup (I used store bought puree)
Heavy whipping cream: 1 cup
Powdered Sugar: 2 tablespoons
Agar-Agar powder: 2 teaspoons(or 4 tsp gelatin)

Water: 4 tablespoons
Chocolate Cake/ any flavour: 7" round


Keep the whisk and steel mixing bowl in freezer for 15-20 minutes. And whipping cream for 10 mins.
In a micro safe bowl add water and agar agar and microwave it for 2 x20secs shots and keep it a side util agar agar melts.
Add mango pulp and in agar agar mixture.
In a mixing bowl add powdered sugar and whipping cream and whisk it until you for soft to firm peaks ( when u lift the whisk the cream should not drop).
Now gently fold in the mango pulp mixture into the cream.

Cake assemble
Take 7" springform pan, line it with cling film. keep the cling film dropping around, this will help us for easy unwrapping.
Now place the chocolate cake in the tin and add the mango mousse on top. Place in the refrigerator and until mousse sets completely ideally overnight or at least 4hrs. 
Take out of the pan and unwrap it and serve it with whipped cream or fruits.

Yummy...Wanna try....let set go....
Going to be part of #foodiemonday #egglessmousse

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Stove Top Swiss Roll

Today i am happy to share a different recipe where we will be cooking a cake, yes i said cooking not baking .No need to have any baking pans or oven, just you will need a pan and a stove is it not interesting.
You may also like to try these cakes
Custard Powder Lava Cake
Basbousa Semolina Cake
Eggless Vanilla Cake
Yogurt Chocolate Chip Muffins
Whole Wheat Banana Bread

Vanilla Cake
Chocolate Cake

Level: Easy
Prep time: 10 mins
Cooking time: 10-15 mins

Serves: 2
Source: here


Eggs - 2 large
Sugar - 2 tablespoons
Vanilla essence - 1 teaspoon
Jam  - 3 tablespoons (Any flavour)
All-purpose flour  - 4 tablespoons
A pinch of Salt
Ghee/butter for spreading

  • In a bowl add eggs, sugar, vanilla  and salt and whisk it till volume doubles in size and pale in colour. 
  • Add in the flour one tbsp at a time till the batter is done.
  • Heat a pan (used dosa pan) and rub ghee all over it. Spread the batter evenly to get same thickness. Cook on low flame with closed lid till the top is cooked (top shouldn't be sticky when touched).This is take around 10mins.
  • Spread the jam on top of the cake when slightly cool.And then lick spoon at the end he he i did that.
  • Roll tightly and leave wrapped in a towel for around 10 minutes.
  • Unwrap and cut into slices and serve.


  • Don't overcook the cake otherwise you will face difficulty in rolling.

Hope you will give a try, this beauty.

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Semolina Soup (Ganji) -- 10 min soup

Semolina Soup is an easiest soup to make in no time and is very much famous in Andhra Pradesh (South India). This soup is called ganji. Ganji is made out of broken wheat or even with rice but for a quicker version it is made with fine semolina. Semolina soup is filling and tasty and it is best liked by the kids. The crunchiness of boondi/bombay mix gives the soup to next level but its optional.Boondi is add to the soup just before serving.
Today's soup is the basic version but you can add finely chopped veggies or minced meat to make your own version but i love it very simple way. Give it a try a simpler version and modify to your taste buds.

Level: Easy
Total Time: 10 min
Serves: 2


Semolina (fine version): 3tablespoon
Finely chopped onion : 1/4 cup
Green chilly: 2
Ginger Garlic paste: 1/2 teaspoon
Oil: 1 tablespoon+1 teaspoon
Cumin seeds: 1/4 teaspoon
Water: 3 cups
Coriander leaves : 3 tablespoons (finely chopped )
Salt to taste

Boondi(Gram flour puffs) or bombay mix to taste


In a pan add semolina and 1 teaspoonful of oil. On medium heat fry semolina for 2 mins or fry till semolina slightly changes color. (Make sure u don't burn the semolina, otherwise you end up with bad soup, as this is the key to the soup)
Take the semolina out and add 1 tablespoon of oil and add cumin seeds. Once the seeds sizzle add finely chopped onions and 2 cut chillies. Fry till the onion turns light brown.
Add roasted semolina and mix it well and then add water and salt. Bring the water to boil  and bring the heat to low. 
Turn off the heat at desired consistency. Add chopped coriander and serve hot topped with boondi(gram flour salted puffs) or with Bombay mix.

You can add minced meat 3 tablespoons after onion gets brown and fry till its cooked and follow rest of the steps.

Yummy...Wanna try....let set go....

This is going to be part of #foodiemonday #bloghop #soup

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Shahi Bhindi (Royal Style Okra Curry)

During childhood elders used to tell us that if we eat Okra, our maths solving ability increases. I don't know how far its true or may be they wanted us to eat this veggie but Okra /Ladies finger is yummy in any form. 
Usually in daily base cooking i finely chop and stir fry with spices or add onions or use it in sambar, but as for today's recipe it's a shahi (royal) style curry in which we add cashews,sesame seeds, onions and tomatoes. It's a finger licking recipe and best when you want a change or want to have it at get together to surprise the friends. So do try this royal dish and enjoy.
You may like other vegetarian Indian curries
Easy Potato Curry
Tindora Coconut Fry
Courgette Lentils Tangy Curry
Paneer Butter Masala
Spinach And Black Eyed Bean Curry

Level: Moderate
Total Time: 45-55min

Okra(bhindi/ladies finger): 250 gms
Cashews: 15
Tomato: 1 large (150gm)
Green Chillies: 3
White Sesame Seeds ( til): 2 tablespoons
Onion: 1 (100gm)
Ginger Garlic Paste: 1 tablespoon
Cumin Seeds : 1/2 teaspoon
Turmeric: 1/8 teaspoon
Garam Masala Powder: 1/2 teaspoon
Cumin powder: 1/4 teaspoon
Kasuri Methi (dry fenugreek seeds): 1/2 tablespoon
Red Chilli powder to taste
Salt to taste
Oil : 3 tablespoons + 3 tablespoons(for shallow frying)
Coriander chopped : 2 tablespoon


Soak cashews in warm water for 15mins.
Blend cashews and sesame seeds to fine paste using little water. Add chopped tomato and green chilli to it and blend it again to fine paste.
Finely chop Onions. Wash and chop Okra in two and set aside.
In a pan  add oil for shallow frying Okra. Fry okra until half cooked.Remove it on paper towel.
In the same pan add Oil, once heated up add cumin seeds. Then add Onion and fry till light brown. Add ginger garlic paste, turmeric powder and saute for 30 secs.
Now add cashew tomato paste and fry till oil oozes out. Add Okra and mix well until the okra is coated with the mixture. Now add Garam masala, cumin powder, salt, Kasuri Methi and water and once the mixture comes to boil, turn the heat to medium low and close the lid for 15mins.
Stir in between every 5 mins and cook until the desired consistency.Do the taste test and adjust salt and spice level and Add chopped Coriander turn the heat off.
Serve with roti,pulka,plain boiled rice or Jeera Rice or any flavoured rice.

Dry pat the okra and then chop and fry. This will make the process little bit faster.

Yummy...Wanna try....let set go....

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Custard Powder Lava Cake | Surprise Cake Recipe | Flavour Diary

If you love custard and its flavours then Custard Powder Lava Cake is for you.This lava cake is super floody when its hot and firm when cooled, in both forms its yummy. This lava cake is one alternative for chocolate lava cake...yummy.
Its when all my foodiemonday group friends decided to have baking as this weeks challenge, then i had so many thoughts and it took me long time to decided what i have to do. First i decided to do some cookies with different touch but then a cake with flooding cream got my attention and so here it is to showcase. 

Best thing about this cake is, it needs no decoration as it has lovely golden color on top and when you try slice it, cream will floods out....hmmm yummy.Loved the texture of the cake and that flooding experience of the cream.I found this cake little sweeter end even though i have a sweet tooth but enjoyed it overall.
You might be interested in browsing other cakes, here are few to show
Chocolate Cake With Fresh Cream

Stove top Swiss Roll

Orange Cake with Orange Syrup

Eggless Whole Wheat Ragi Chocolate Cake

Level: Easy
Total Time: 50-60 min
Make: 7 inch round cake
Source:  here

Custard Powder: 2 tablespoon
Sugar: 2 tablespoon
Milk: 1 cup (250ml)
Vanilla Extract: 1 teaspoon
Butter: 1 tablespoon

Butter: 125gm
Sugar: 75gm
Egg: 1 large
Self Raising Flour: 85gms (85gms all purpose flour + 1/2 teaspoon baking powder)
Custard Flour: 60gms
Vanilla Extract: 1/2 teaspoon


In a pan add custard powder,sugar and milk. Stir continously until the mixture thickness up on medium heat.It will take around 6mins. Add butter and vanilla extract and mix it.

In a bowl add butter, sugar and whisk it until creamy and then add egg.Mix well.
Add custard powder, flour and Vanilla extract and whisk it on low speed (otherwise you will end flour everywhere) until well combined. The batter will be thick and non runny.
Pour 1/3rd of the batter in the greased 7"pan and then pour the cream at the center and then carefully spread 2/3rd batter on it.
Bake for 25 mins at 170C. Let it cool for 10 mins and then slice it.

If you slice the cake when it is completely cooled then the cream will be set and it won't flood.
If you don't like flooding cream then half the quantity of the cream and slice the cake once it is completely cooled.
If you want vanilla cake then replace custard powder with flour in cake ingredients.
The cream should be thick (no runny consistency) and it should be placed at the center leaving 1 inch at the edges.

Yummy...Wanna try....let set go....

This is going to be part of #foodiemonday #bloghop #baking

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Chettinad Chicken

Chettinad Chicken is one of the famous and spiciest chicken recipes from south india. Chettinad is a place in Tamil Nadu from where this recipe has emerged. Chettinad Chicken has special blend of spices in it which is spicy by nature. I have included onion in chettinad masala to make it restaurant style gravy, omit it if you want dry curry.
If you are person who loves spicy food then this is awesome recipe to try, why not check the ingredients and give it a try.
You may also like Murgh Cholay (Chicken with Chickpea)

Level: Easy
Total Time: 45min
Serves: 3-4

Chicken: 500gm
Oil: 3 tablespoon
Cloves: 3
Cinnamon stick : 1 inch
Cardamom: 1 or 2
Onion: 1 medium
Tomato: 2 medium
Curry Leaves: 1 spring
Turmeric: 1/4 teaspoon
Ginger Garlic Paste: 1 tablespoon
Green Chilli: 2
Salt to taste

Chettinad Masala:
Grated Coconut: 1/4 cup
Coriander Seeds: 1 tablespoon
Red chilly: 5
Black pepper: 1 teaspoon
Cumin seeds: 1/2 teaspoon
Fennel seeds: 1 teaspoon
Star Anise: 1
Onion: 1 medium


Dry roast (Chettinad Masala)
In a pan add coriander seeds and roast it for 10-15 secs and add other spices except onion and coconut and dry roast it for a 30 secs or until the spices change colour. 
Take out the spices into the blender and add 1 teaspoon of oil to the pan and add onion and let the onion change the colour and add coconut and fry for 30 secs. Blend spices and onion coconut mixture to fine paste(Add 1/4cup water if required).

In a pan add oil, once the oil is hot add cinnamon, cloves and cardamom.Add finely chopped onions and fry till they turn transparent. 
Add ginger garlic paste and saute for 30 secs and now add finely chopped tomatoes and green chillies.
Once tomatoes are tender then add turmeric, salt and chicken. 
Saute till the chicken changes colour.
Now add chettinad masala paste and cook for 5 mins on high flame and add 1 1/2 cup of water. Once water comes to boil and cook it until desired consistency of the gravy.
Serve it with roti or Jeera Rice or flavoured rice or plain boiled rice.

Yummy...Wanna try....let set go....

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Chocolate Cups with 3 Easy fillings -- Kids Version

If you are playing with chocolates and if your partner is your little one, then the game is always interesting and full of fun. Yes i am talking about cooking along with your kids, cooking is one of the activity i do with my little princess who always want to help me out. So here is one good activity with kids, making chocolate cups. 
Making chocolate cups is easy peasy, just melt the chocolate and brush in the silicon cup and freeze it for 5 mins. Serve it as you like, but today its kids version so its little princess choice. She gave these options Candies, ice cream and fruits.She loved the candies and ice cream cups the know why, And i gobbled up the fruit cups. I enjoyed it with my kid, she wanted to make it perfect but you can see the inner part of it, never mind for her age its perfect and most important thing is she enjoyed the activity.Check other recipes which you can enjoy making together
Mango Popsicle
Egg Puffs(kids version)
Chocolate Dipped Strawberries
Cute Deviled Eggs
and here.

Level: Easy
Total Time: 20min
Makes: 6 cups


Chocolate Chips: 120gm

Kids Fillings:
M&M or skittles or any candy
Ice cream
Nuts or Fresh Fruits


In a micro safe bowl add choco chips and melt it in 20 sec interval and stir in between until the chocolate is melted.
Take back of the spoon or brush to paint the silicon cups inside.
Set it for cooling in muffin tray, this will make it proper shape.

You can fill the chocolate cups with mousse or wipped cream or anything you love.
If you want to give indian touch, then serve with ladoos or halwa in these.

Yummy...Wanna try....let set go....

This going to be part of #foodiemonday  #bloghop #diwalisweets
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Moist Whole Wheat Banana Bread

Do you like banana?? Yes i do...These are one of my favourite fruit and i do have this any time of the day. For me bananas are always in the shopping list, i mean its a default item. Sometimes i do forget the banana which are at the bottom of the fruit basket and have fresh ones first and the old overripe banana goes into smoothies and bread. Today its bread making time, this banana bread is moist and healthy and making it more healthier by using whole wheat flour and brown sugar. This bread is having a hint of cinnamon and topped with nutella...hmmm what else we want to make it tasty.  Banana bread can be served at breakfast along with fresh juice or at tea time along with tea or as a dessert with a scoop of ice cream with chocolate sauce on it....yummy.
I thought of sharing few facts of banana which i found interesting while i was googling it (here) here are few
  • The word Banana comes from Arabic word "banan"  which means finger. The stem of bananas consist of hands which have 10-20 bananas and when hand is split the bananas become cluster which generally consist of 3-8 bananas
  • Banana plant is not a tree it's a world's largest herb. The trunk of the plant is made of overlapped leaves but not wood.
  • Bananas contain tryptophan, a type of protein that the body converts into serotonin, known to promote relaxation and improve mood. So Bananas can make you feel happy.
  • Bananas provides a quick-but-sustained energy boost in a natural, nutritious and easily digestible form with no fat, cholesterol or sodium. These are good source of Vitamin B6,potassium,magnesium and dietary fiber in it.

Level: Easy
Prep Time: 15min
Bake time: 50-60 mins
Make: 1 loaf
1 cup = 250ml


Whole Wheat Flour (chapatti atta): 2 cups
Large overripe Banana: 2
Large Eggs: 2
Oil: 1/3 cup
water: 1/3 cup
Brown Sugar: 1/2 cup ( i used 1/3 cup)
Cinnamon powder: 1 teaspoon
Baking Powder: 1/2 teaspoon
Baking Soda: 1/2 teaspoon
Vanilla Extract : 1 teaspoons
Salt a pinch

Optional Toppings:
Nutella: 3 tablespoons
Chopped Nuts


Preheat oven to 375º F (180º C). Grease the loaf pan with butter and line pan with parchment paper and butter it again the parchment. 
In a bowl mash the bananas, then mix oil,eggs,sugar,water and vanilla together until well combined. 
Sift in whole wheat flour, baking soda, baking powder and cinnamon powder in banana mix and carefully mix it until well combined.
Pour the banana batter into the loaf pan and add your favourite toppings. I added Nutella on top and swirled around with butter knife.
Now bake the bread for about 40 mins and cover with foil and bake for more 10-15 minutes or until a toothpick pricked it should come out clean.
Let the bread cools down completely then slice and serve.

Yummy...Wanna try....let set go....

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