MANGO CAKE-EGG LESS

Recipe is adapted from here

 

Ingredients

1.      All purpose flour-1 ½ cup

2.      Mango puree-1 1/2 cups                         

3.      Baking powder-2tsp

4.      Sunflower or canola oil-1/3 cup

5.      Sugar-2/3 cup

6.      Vanilla essence-1tsp

7.      Cardamom powder-3/4tsp

8.      Salt-1/2tsp

METHOD OF PREPARATION

1.      Sift flour, baking powder,  salt and cardamom powder together . Keep it aside.

2.      Peel off the mango, cut into pieces and grind into smooth paste. Add oil, vanilla essence and sugar into this mango puree .Whisk until sugar dissolves completely.

3.      Add sifted flour into this in three batches. Gently mix all the ingredients. Pour into prepared cake tin. Bake in a preheated oven at 180 degree for 35-40 minutes or until the inserted toothpick comes out clean.

Once it is done, transfer the cake into a cooling rack. Let it cool completely. Cut into desired shapes and serve..This cake taste best on the next day. So be patient till the other day :)

PARIPPU PAYASAM

Ingredients

1.      Cherupayar parippu( moong dal)-200gm

2.      Jaggery-400gm

3.      Thick coconut milk-1 cup

4.      Thin coconut milk-4 cups

5.      Ghee-4tbsp

6.      Cardamom -4nos

7.      Chukku podi (dry ginger powder)-1/4tsp(optional)

8.      Sugar-1tbsp

9.      Cashew nuts and raisins-a few

10.  Thenga kothu(coconut pieces)-1tbsp

Method of preparation

1.      Fry dal till light brown without adding any oil. Once it has cooled ,wash it and cook in a pressure cooker by adding 1 cup of water till it becomes soft

2.      Mean while, remove the skin of cardamom ,take out the seeds and powder it in a mixie by adding sugar.(addition of sugar helps in  getting fine powder)

3.      Grate jaggery. Melt this in a Uruli or thick bottomed vessel. Add little water while it is melting. Add cooked dal .Mix well. Add 2tbsp of ghee into this. Stir well. When the dal and jaggery combined well, add thin coconut milk. Bring it to boil.  Stir in between. Once the payasam thickens, add thick coconut milk, powdered cardamom and chukku.Heat for a while. Do not let it boil.

4.      Heat remaining ghee in another pan. Add the coconut pieces and cashew .Once it slightly browned add the raisins. Fry till the raisins puffed up, and the cashew –coconut pieces turned brown. Pour this over the prepared payasam…

 Enjoy the delicious parippu payasam…

Notes: If the payasam is too thin, add a tbsp of corn flour or rice flour dissolved in little water .Then boil the payasam for sometime.

S

KAPPALANDI MUTTAYI (PEANUT CHIKKI)

Ingredients

1.      Roasted peanuts-1 cup

2.      Sugar-1/2cup

3.      Butter/oil -1/2 tsp

A flat steel plate and little oil for greasing the plate.

Method of preparation

1.      Grease a steel plate and keep it aside.

2.      Pound the peanuts slightly either by a pestle or mixie.

3.      Heat a pan .Add the sugar in. Allow it to melt and turn slightly brown .It needs to be stirred to prevent it from burning. When it is completely melted and browned add the butter/oil. Stir well .When it bubbles add the peanuts. Mix well.  When the peanuts are completely coated with the sugar syrup, switch off the flame.

4.      Immediately transfer it in to the greased plate. Spread it using a rolling pin. Cut it into desired shapes while it is still hot (check the pic below).

Separate it into each piece once it has cooled completely.

                   Sending this to NIVEDHANAM and SPICE YOUR LIFE

CARROT CAKE

This is a simple delicious cake perfect with a cup of tea or coffee. 

Recipe source-Vanitha magazine

Ingredients

1.      Carrot-3/4 cup

2.      Maida-1/2 cup

3.      Egg-1no

4.      Sugar-1/2 cup

5.      Baking powder-1/2 tsp

6.      Salt-a pinch

7.      Refined oil-1/4cup

8.      Vanilla essence-1/2tsp

Method of preparation

1.      Preheat the oven to 150degree.

2.      Prepare an 8” inch cake tin. For this, Line the bottom with a butter paper. Smear some oil or butter over the paper and along the sides of the tin. Sprinkle some flour over this. Invert the tin and tap the sides to remove the excess flour.

3.      Sieve flour, baking powder and salt together. Keep it aside.

4.      Beat egg till frothy. Add sugar in and beat again. Add oil, carrot and vanilla essence. Give a gentle stir. Now add the flour mixed with baking powder. Fold in gently using a spatula or a spoon.

5.      Pour this into the prepared cake tin. Bake for 25 minutes or till a toothpick  inserted into the center of the cake comes out clean.

6.      Transfer it into a cooling rack. Let it cool completely.

Cut and serve….

Notes:  Use any flavorless oil .Vanilla essence can be substituted with ½ tsp of cinnamon powder.