Flavour Diary: May 2017

Mango Cream Cake | Cake recipe | Flavour Diary

Mother's day around the corner and what you would like to gift your most precious gift of God to mankind(Mom) this mother's day. My mom is simple, hardworking and cool, she never ask for anything but even if we try to give a small hand in her chores,she feels very happy. She has sacrificed many things for our family and we cant pay her back, instead treasure her with in us. She is the strength of the family .... Love you mom .... i can't describe about you in words ... I can't find another person like you in my whole life again.
If i get chance to stay at mom's place on mother's day then i would like her to take to her favorite restaurant and give her a treat or buy some sweets for my sweetheart who is found of sweets just like me.But as we are far away from each other i would visually treat her with my "Mango Cream Cake". Check out the ingredients n steps below.
You might be interested in other cake recipes like
Vanilla Cake
Chocolate Cake
Eggless Vanilla Cake
Custard Powder Lava Cake
Moist Orange Cake With Orange Syrup
Eggless Whole Wheat Finger Millet Chocolate Cake(Healthy Ragi Chocolate Cake)
Chocolate Sponge Cake with Ganache Toppings

Serves: two 9" cakes or 24 cupcakes
Level: Moderate
Prep time: 30 mins
Cooking time: 35 min + cooling time

1 cup: 250ml

1 tablespoon: 15ml
1 teaspoon: 5 ml

Ingredients

Spong Ingredients:
Plain Flour/Maida: 360gm
Butter: 250gm
Sugar: 250gm
Mango Pulp: 250ml
Eggs: 4
Baking Powder: 2 teaspoon
Baking Soda: 1 teaspoon
Salt: 1/4th teaspoon

Cream Frosting:
Heavy whipping Cream: 900ml
Sugar: 80gm(to taste)
Vanila Essence: 1/2 tablespoon (mango essence: 1 teaspoon)

Decoration:
Jelly [ used jelly packet and made jelly according to the packet instructions]
Mango chunks
Blue berries
Cherries

Directions

Mango Sponge:

Preheat oven to 350°F / 180°C .Grease and cover 9" inch round pans with parchment paper.
Sift together the dry ingredients ;flour, baking soda, baking powder and salt and set aside.
Cream the butter and sugar until light and fluffy.
Add egg one at a time and whisk until well incorporated before you add the other one.
Add Mango pulp and dry ingredients alternatively to the Egg mixture and at last add vanilla extract and whisk until well incorporated but don't over mix it.
Pour batter into prepared pan. Bake for 35 minutes, or until toothpick inserted in Center comes out clean. Cool pans on wire racks for 10 minutes. Loosen edges, and remove cakes to cool completely.

Making of cream frosting:
Keep whipping bowl, electric hand whisks and cream in the freezer for 15 mins.
Combine whipping cream,vanilla extract and confectioner's sugar in a chilled medium bowl. Beat with an electric mixer at high speed until stiff peaks form.

Jelly Preparation:
I prepared jelly according to the packet instructions. Because jelly tasted little tart, i added sugar to taste. Kept a side to cool little bit. Make sure to make jelly at the final decoration only.

Assembling:
With long serrated knife, split each cake layer horizontally into 3 layers.
Reserve 1/2 of the Frosting for covering the cake outside.

To assemble,place one cake layer on cake plate.Soak the cake layer with sugar syrup.
From the remaining cream frosting take half and frost on the 1st layer and then place the 2nd layer on it.
Spray the sugar syrup on the 2nd layer and take the remaining cream and apply on the cake layer.
Now place the final 3rd layer and spray the sugar syrup on it.
Now take the reserved cream frosting and apply on the top and sides of the cake and smooth it up and refrigerate for 2 hr.
Take the cake out and make the jelly and keep a side of 5min or until ur a able to touch it, Now pour the jelly carefully on cake[make sure your cake is super cool other wise cream start melting].
Again refrigerate the cake for 1 hr and your jelly is set.
Now add mango chunks, cherries, blueberries on top and your cake is ready to enjoy.

Chemmeen Muringakka Prawn Drumstick curry

Days over here are a bit not so cold with lovely sun shining with cold breeze flowing. I love sitting and enjoy the sun in conservatory escaping the cold breeze. Last few weekends me n hubby are frequently going to garden shops, rock shops for summer flowering plants and rocks for our garden and i really enjoy these days of shopping for house. Last year we had a huge collection of summer flowers but this time we are planning for some evergreen plants and few flowering plants, lets see how this plan workout.
Today's recipe is one of the different combo which i never tasted before or heard, it King Prawn and Drumstick curry.For this month MFBC challenge we have to hop to Shab's Cuisine and try one of her recipe.I thought of do some baking or any dessert at first but then i was like as Shab's Cuisine has many Malabar recipes why i don't try one of it.So here is a curry which i wanted to try and it turned out to be scrumptious and family loved it.Jump to ingredients and direction for detail recipe.

Level: Medium
Total Time: 40
Serves: 2-3

1 cup: 250ml
1 tablespoon: 15ml
1 teaspoon: 5 ml

Recipe is adapted from here

Ingredients

Large King prawns: 250gm(washed and cleaned)
Drumsticks : 2 large (peeled and cut into 2" length)
Oil:2 tablespoon
Mustard seeds:1 teaspoon
Curry leaves:3 twigs
Tomatoes: 2 medium chopped
Onion: 2 medium
Green chilli: 2
Chilli Powder: 1 teaspoon
Coriander Powder:1 teaspoon
Turmeric powder:1/2 teaspoon
Freshly ground Coconut/desiccated coconut:1/4 cup (i used desiccated coconut soaked in little water)
Cumin Powder: 1 teaspoon
Salt to taste
Water:1 1/2 cup + 1/2 cup
Chopped coriander for garnish

Directions

In a pan add oil, once hot add mustard seeds, when mustard seeds starts popping add curry leaves, onions, tomatoes, green chilli and salt and close the lid and cook for about 10 minutes or until onions turns translucent and cooked and tomatoes go soft.
At this point, add chilli powder, coriander powder, turmeric powder and prawns and stir well. Keep simmering on medium heat for about 3-4 minutes until the prawns and well coated in spices.
Add the Drumsticks and add enough water to cover it (I added 1 1/2 cups of water). Cover and cook until the prawns and drumsticks are cooked well for around 20 minutes on medium high heat.
When prawns and drumsticks are cooked well, and add desiccated coconut/fresh ground coconut and water and boil for a minute.Add chopped coriander and turn off the heat and serve hot along with rice/dosa/roti.

#ChemmeenMuringavaal is going to be part of #MFBC under #ShabsCuisine

An InLinkz Link-up

Semiya/Vermicelli upma is one of the quick and easy breakfast to make and tastes delicious.This is one of my breakfast/dinner recipe which i make when in hurry or feel lazy to make anything.Today's recipe is with no onion garlic recipe with few veggies and other ingredients in it.
This week its my turn to decide theme for our foodie monday team and for me first thing came to mind was some quick recipes which we can make in no time and tasty. And by that way we can get to know some simple and easy recipes which we include in this fast life. I am so much eager to know what my friends are cooking. Scroll down below for ingredients and directions for my semiya/vermicelli upma recipe.

Level: Easy

Total time: 20 mins
Serves: 2

1 cup = 240 ml

1 tablespoon : 15 ml

1 teaspoon: 5ml

Ingredients

Semiya/Vermicelli: 1 cup
Water: 2 cups
Oil : 2 tablespoons
Carrot finely chopped: 1/4th cup(approx 1 carrot)
Beans Finely chopped: 1/4th cup (i used frozen)
Ginger: 1 inch chopped
Green Chilli: 1
Mustard Seeds: 1/2 teaspoon
Cumin Seeds: 1/2 teaspoon
Chana Dal: 1 tablespoon
Curry Leaves: 1 spring ( 1 used dry leaves)
Salt to taste
Coriander Chopped for garnish

Directions

Dry roast the vermicelli until the vermicelli slightly changes the colour and keep a side.
In a pan add oil, once hot add mustard seeds. Once mustard seeds pop add cumin seeds, chana dal , curry leaves, green chilli (cut in half).
Once the chana dal changes its colour add chopped carrots, chopped beans stir and cook covered for 3-4 mins.
Add water ,salt and roasted vermicelli, mix well and lower the flame and cook covered for 8-10 minutes until water gets evaporated and vermicelli is cooked.Add chopped coriander and serve hot. This can be enjoyed with pickles or chutney.

#SemiyaUpma is going to be part of 91 #foodiemonday #20minuterecipes #bloghop recipes

You may also like other breakfast recipes:

Pesarattu Upma(Lentil pancake with semolina filling)

Cornmeal Idli(Makki ki Idli)

Coffee Breakfast Smoothie

Chinese Scallion Pancakes

Beetroot Dosa

Sabudana Khichdi

https://flavour-diary.blogspot.com/2015/12/sabudana-khichdi-sago-breakfast.html

Drumstick Pickle is simply a delicious pickle and best goes as sides for roti or rice. Pickling in India is quite common and pickles are made out of any vegetable or chicken or lamb or even sea food. Different regions in India have different style and flavour of pickles. Pickling do need patience because it has lot of steps involved and carefulness while making it otherwise all your hard work is gone as pickle is gone.Today's pickle is Andhra and Telangana style.
Always make sure that you use fresh ingredients while pickling. The drumsticks which i used here are home grown in India at my friends place. When my friend was back from India after holiday she brought drumsticks, guava, ripened mangoes, lemons and sweets for all our Kitty friends. I know thats lot to enjoy the goods from India without going over there. Everything was so fresh and tasty.
Drumsticks also known as Shajan in Hindi and Munakkaya in Telugu have lot of health benefits likes it Purifies blood, Lowers the blood sugar level, helps in building strong bones, protects against infections, helps in digestion and many more. Not only Drumsticks but its leaves moringa are having huge benifits too. So when ever find them, then make sure you have them mandatory.
Stay tuned for the video ... its coming very soon

Level: Moderate

1 cup: 250ml

1 tablespoon: 15ml
1 teaspoon: 5 ml

Ingredients

Drumsticks: 500gm
Tamarind:100gm
Salt: 70gm
Red Chilli Powder: 70gm(increase for spice level may be around 100gm)
oil for frying: 400ml
Mustard: 2 tablespoons
Fenugreek Seeds: 1 tablespoon

Tadka/Tempering:
Mustard Seeds:1 teaspoon
Jeera/Cumin: 1 teaspoon
Chana Dal: 1 tablespoon
Urad Dal: 1 tablespoon
Curry leaves: 1 spring ( i used dry leaves)
Dry Red Chilli: 1
Garlic: 8-9
Ginger: 2 inch piece

Directions

Dry pickle powder:

Dry roast mustard seeds until seeds pops and then dry roast fenugreek seeds and once they change the little color keep a side. Once they are cooled, blend to fine powder.

Ginger Garlic Paste:

You can use store bought ginger garlic paste too, take approx 3 tablespoons.

I made fresh paste to get good flavour in pickle. Clean the garlic pods and ginger , chop them and blend roughly and keep aside.

Tamarind Paste:
In a bowl add hot water(around 1 cup) and tamarind and keep aside for 10 mins.
Now try squeezing the pulp from the tamarind and remove the unwanted stuff.
In a pan add the tamarind pulp and heat the mixture and cook until a pulp becomes thick and comes together.
Keep aside and let it cool.

Fry drumsticks:

Wash and tap dry drumsticks and keep aside until they are completely dry.Cut the drumsticks in 2 inches in length.
In a pan add oil. Once oil is hot, add cut drumsticks and fry until they change color. keep the fried drumsticks aside.

Tadka/Temparing:

Make use of same drumstick cooked pan and oil.
Heat oil and Once oil is hot add mustard seeds. Once mustard seeds pops add cumin seeds, chana dal, uraddal, curry leaves, dry red chilli and prepared ginger garlic paste. Cook until raw smell from ginger garlic is gone.
Keep aside and let it cool completely.

Final Step:

Take washed and completely dry vessel. Add fried Drumsticks, Red Cilli powder, Salt, 1 tablespoon of dry Pickle powder, Cooled tamarind paste and Cooled Tadka/tempering. Mix well and cover it.
Keep in dry place and mix with dry spoon once in a day for 3 days and your pickle is ready.

You may also like other pickles and chutneys

3 Leaf Chutney

Green Capsicum Sesame seeds Chutney

Red Capsicum Chutney

Lemon Pickle

After a bad winter, this spring is giving us beautiful sunny days with more day light and cool nights. I really love spring as we can watch new buds growing and we get time to decorate our gardens. This weekend one such sunny days with beautiful sunshine and me n hubby were all day out in the garden doing cleaning n planting. I should say after all those work my back was sour now ... even though i was just helping my hubby as a helper... hmmmm. How much time we spend in the garden is always less to make it more beautiful n fruitful.
Coming to today's recipe is easy and we can take help from little helpers for mixing and eating. Summer Berry Cheese salad is quite easy and uses up fruits in fridge and tastes super delicious and is stress less dessert salad recipe. You can serve at the dinning table as side/dessert and you can even sandwich the salad in between the bread slices and breakfast is sorted. yummmm...Check out the ingredients and steps to follow.
If you love watching how its done ...click below

Level: Easy

Total time: 20 mins
Serves: 2-3

1 cup = 240 ml

1 tablespoon : 15 ml

1 teaspoon: 5ml

Ingredients

Cream Cheese: 200gm
Sugar to taste
Strawberry around 10
Blue Berry: 1/2 cup
Raspberry: 1/2 cup

Directions

Wash and chop strawberry in bite size pieces.
Wash raspberries and blueberries and keep a side.
Whisk cream cheese and sugar together, until smooth and combined.
Layer the fruits and cream cheese or simply mix both and serve.