Eggless Chocolatty Almond Cake

Yesterday was a all veg day... That's why I baked this egg less chocolatty almond cake for desert. It was yummy and soft. I derived the main recipe from Not Out of The Box.

Ingredients:

Flour : 1 Cup

Sugar: 3/4 cup

Yougurt: 1/2 cup

Milmaid: 1/2 cup

Cocoa powder: 2 tbsp

Baking Powder: 1 tbsp

Baking soda: 1/2 tbsp

Roasted almonds: 6/7 pieces

Coffee powder: 1 tsp

Oil: 1/2 cup

Vanilla essence: 1 tsp

Method:

First of all sieve the flour, cocoa powder, baking powder and baking soda together. Then in a mixing bowl mix well the yogurt and milkmaid. Then add vanilla essence, the mixture of flours, sugar, coffee powder and oil.  Mix well for few minutes. Make the batter lumps free. Keep aside for some minutes
Preheat the oven in 220 degree. Place the parchment paper on the tin. Grease the tin with the paper. Now pour the batter on it. Spread crushed almonds, powdered sugar, chocolate chips for garnishing  Bake for 40-45 minutes.   

   

Mango Rabri

Ingredients

Mango Rabri

Full cream milk 3 cup
fresh bread crumbs of 2 white bread
mango pulp 1 cup
sugar as required
hand full of dry fruits ( i have used kaju badam only)
a little cardamom powder

Method 

Boil milk and reduces to half the quantity Add sugar and let it dissolve and let it cool. After it cools, add mango pulp, mix the bread crumbs and mix them well..Add cardamom powder, mix well then chop the dry fruits and add them. Refrigerate it and serve chilled.

Mango Tarte Tarin

Ingredients
4 ripe mangoes, peeled and sliced away from pit

Mango Tarte Tarin Recipe

1 teaspoon freshly grated nutmeg
1 teaspoon finely grated lime rind
1 cup sugar
1 tablespoon water
1/4 cup (1/2 stick) butter
1 (10 x 15-inch) sheet frozen puff pastry, thawed


Instructions: 
Cut mangoes into 1-inch-thick strips and toss with nutmeg and lime zest. Set aside.
Place sugar and water in a 10-inch cast-iron skillet and cook over medium heat until sugar begins to caramelize, 8 to10 minutes. Add butter and stir to combine. Cook until caramel is golden brown, about 2 minutes more. Remove from heat. Place mango slices in pan in a circular pattern, overlapping slightly.
Preheat oven to 400F.
Place pastry sheet on a floured surface and roll into a 12-inch circle, about 1/8-inch thick. Cut away any excess pastry. Place pastry round over mangoes. Tuck in or trim as needed.
Bake 15 minutes. Reduce heat to 375F and continue baking 15 minutes longer, or until pastry is cooked golden brown. Let cool 1 hour. Place a plate or tray upside-down on top of the pan and flip both together. Tap pan to release tart. Slice into wedges to serve.

Shami Kabab

Ingredients:

• 500 gms lamb mince
• 75 gms chana daal (large split yellow lentil)
• 2 tbsps garam masala
• 3-4 dry red chillies
• 2 tbsps garlic paste
• 1 tbsps ginger paste
• 2 tsps coriander powder

  

  Shami Kebab

• 1 tsp cumin powder
• Salt to taste
• Vegetable/ canola/ sunflower cooking oil or ghee to shallow fry

Preparation:

• Boil all the ingredients together in 2 cups of water (approximately). Boil until the lentils are completely mashed and the mince is cooked. If the water dries up before the daal and mince are cooked as required, add some more water. If after the daal and mince are cooked, you have water left over, cook further till all the water is dried up.
• Grind the resulting mix into a thick paste in your food processor.
• Shape into patties.
• Heat the cooking oil/ghee on a heavy-bottomed skillet and shallow fry the kababs till golden on both sides.
• Cool on paper towels. Serve hot with Mint-Coriander Chutney.

Mango Phirni Recipe

Ingredients:

Beaten Rice Flakes / Aval / Poha - 3/4 cup
Milk - 2 cup's

Mango Phirni

Sugar - 5 tbsp ( increase if you want phirni more sweeter)
Corn Flour - 1 tbsp ( dissolve the corn flour in 2 tsp's of cold milk)
Mango Puree - 1 cup (Puree of 1 Ripe Mango)

Method:

Dry Fry the Poha till it turns crisper. it just takes less than a minute.

Let the Poha cool and blend in a mixer to coarse powder. keep aside.

Boil the Milk in a pan. on boiling, slow the flame and add the Ground Poha, Sugar and Corn flour-Milk mixture. Mix well so that no lumps are formed. Boil for a minute on slow flame till the phirni becomes little thick.

Cool the Phirni and mix with Mango Puree.

Serve the Mango Phirni with mango pieces on top.