Ingredients:
Arbi- 400 gms,
Panchforan-1/2 tsp,
Dry red chilli-1 - broken in half,
Turmeric pwd- 1/2 tsp,
Red chilli pwd-1/4 to 1/2 tsp,
Coriander pwd-1 tsp,
Dry mango pwd-1 and 1/2 tsp,
Garam masala pwd-1/2 tsp,
Salt to taste,
Mustard oil- 3 tbsp,
Water- 1/2 cup.
Method:
Before peeling and slicing arbi,rub a little oil in both your palms as chopping arbi makes your hands very ichy.
Wash and peel arbi with a peeler and chop off both the ends.
Wash again and then pat it dry with a kitchen towel.
Slice the arbi in half and then in thin strips.
Heat oil in a non stick kadhai and as oil heats up add panchforan and broken dry red chilli.
When the panchforan starts to splutter,add the sliced arbi.
Mix with a wooden spoon and then add turmeric pwd,red chilli pwd,coriander pwd and salt.
Mix and cover with a lid for 5 minutes in low heat.
Uncover and raise the heat to medium and stir fry for a minute.
Add dry mango pwd and garam masala and 1/2 cup water.
Mix and lower the heat and cover.
Let it cook for 20 minutes or till the arbi is tender.
Keep turning the arbi in between.
Taste and adjust salt and mango pwd.
If needed add 2 to 3 tbsp of water and cover.
Once arbi is tender ,close gas and let it stay in the kadhai for few minutes to make it crisp.
This is a side dish very much like aloo bhunjia.
Goes very well with rice, roti and daal.
Ingredients:
Crushed digestive biscuits- 50 gms or 13 to 15 biscuits,
white granulated sugar- 1/2 tbsp,
Butter melted- 2 to 3 tbsp,
Fillings:
Full fat cream cheese- 1 ounce or 226 gms,
White granulated ( powdered ) sugar- 1/2 cup or 65 gms,
Salt-a pinch,
Egg -1 ,
Lemon zest-1/4 tsp,
Sour cream-1/4 cup or 60ml.
Method:
Line 9 muffin cups with paper liners.
Pre heat oven to 300 F or 150 C.
For crust:
Crush the biscuits in a plastic bag with a rolling pin.
Take out in a bowl and add sugar and melted butter.
Press a heaping tbsp of crumbs on to the bottom of the 9 muffins.
Cover with a plastic and put the fridge while you make the filling.
Filling:
In a bowl of your mixer,beat the cream cheese on low speed until creamy and smooth.( dont over beat.
Add sugar and salt and beat on low speed until combined.
Scrape down the sides of the bowl as needed.
Add the egg,beating until incorporated.
Add vanilla essence,lemon zest and sour cream and beat until incorporated.
Take out the crust from the fridge and evenly divide the filling among the 9 muffin cups.
Bake for 20 to 22 minutes or until firm but the center is a little wobbly.
Remove from oven and place on wire rack to cool completely ( 1/2 hour).
Cover and put in the fridge for 3 hours or overnight to set.
To take out from the muffin pan use a small knife and then gently peel off the paper liner and place on your serving plate.
Serve with fruits or drizzle melted chocolate .
It can covered and stored in the fridge for several days.
Makes 9 cupcakes.
Ingredients:
Maida or all purpose flour- 1 and 1/2 cup.
Baking soda- 1 tsp,
Salted butter- 100 gms or 1 pkt,
Plain white sugar ( powdered ) - 1 cup,
Eggs -2,
Butter milk- 1 cup,
Vanilla- 1 tsp,
Mango puree - 1 cup,
Milk -2 tbsp,
Walnut- 1/3 cup.
Mango coulis:
Mango-1- peeled and cubed,
Sugar-2 tbsp,
Water- 2 tbsp.
Note: you can use any mango of your liking.
I have used 3 mangoes for the puree ( 2 Dusehri and 1 Langra ) and 1 Dusehri for coulis )
To make butter milk at home ,pour 1 tsp of vinegar or lemon juice to 1 cup of milk.
Leave it for 15 minutes to curdle.
Butter milk is ready.
Method:
Roast the walnuts in the oven at 375F or 180C for 8 to 10 minutes.
Leave it to cool and then coarsely chop them.
Peel the mangoes and chop them.
Put the chopped mangoes with 2 tbsp of milk in the blender and run it for few seconds to make a puree.
Sieve the mango through a strainer in a bowl.
Take a bowl and sieve flour and baking soda together and mix with a wire whisk.
In a bowl of your mixer,put the soften butter and run the beater for few seconds to smooth it.
Add sugar and beat till light and fluffy ( one minute ).
Add one egg at a time and beat for a minute,scrapping the sides.
Add vanilla essence.( I had forgotten to add vanilla essence so I have added it in between the flour mixing)
Add the flour in 3 addition and butter milk in 2,starting with flour and ending with flour.
Beat only till mixed, over beating will make the cake hard.
Remove the beater and add in the mango puree and roasted walnuts.
With a rubber spatula fold in the mango puree and walnuts.
In a greased spring form pan or 9 inch greased pan,pour in the batter.
Even the batter with a spoon.
Lightly pat the pan on the counter and then put the spring form pan on a tray to prevent leakage.
Bake for 40 to 50 minutes or till tooth pick inserted in the center comes out clean.
Take out the spring form on wire rack to cool for 5 minutes.
Run a knife around the edges of the pan to loosen it.
Open the clip to release the pan.
Remove the sides and let the cake cool completely on wire rack.
Drizzle the mango slices with mango coulis and enjoy!
Mango coulis:
Peel and chop one ripe mango.
Heat water in a saucepan and let it simmer.
Put a heat proof bowl on the saucepan.
Put the chopped mango,sugar and water in the bowl.
Let the sugar dissolve and mangoes soften.
Once the sugar dissolves and mangoes are soft,close gas.
Sieve through a strainer in a bowl.
Let it cool and then put in the fridge.
As it cools it will thicken.
