Mango Cake

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Mango cake

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Mango cake

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Mango cake

Flavour of the season is Mango, so let’s celebrate it . . . . As I kid as I did not like mangoes (and so many more things  . . . I was a very fussy eater) but my Nani made it compulsory for all and I had to abide by it even with tears in my eyes. That summer transformed everything for me; I fell in love with mangoes and thank my Nani every season for it. Now when Avvi refuses to even taste something new, I sneak a bite in his mouth while he watches his favourite TV show and a few bites later he starts enjoying it. (Of course ! he doesn’t admit it). I not very happy with this, but currently it works. As much as possible, I try to introduce him to fruits and vegetable in their natural form so that he is aware of what he is eating and makes the right choices when he grows up. Initially I was to bake a basic vanilla cake and top it with mango syrup but then I came across this recipe and decided to try it. The cake was good but a little dense probably because of the quality of jaggery I used.

Dry Ingredients

3/4 cup Whole wheat flour (atta)

1/4 tsp baking soda

1/4 tsp baking powder

1/2 tsp cardamom powder

Pinch of salt  

Wet Ingredients

1/3 cup powdered jaggery

1/2 cup aamras (mango pulp) I have used Alphonso mangoes.

1/4 cup milk

1/4 cup neutral oil

1/2 tsp vanilla essence  

Preheat the oven to 170 degree Celcius.

Sieve together all the dry ingredients in a bowl. In another bowl mix well all the wet ingredients til jaggery powder melts completely.

Pour the wet ingredients into the dry in two parts and mix well. Do not over mix the batter.

Line your muffin tin with liners and pour the batter upto 2/3rd full. The above measurements shall give you 6 nos. regular sized muffcakes. I baked in a mini muffin pan and got 12 nos.

Bake for 14 -16 mins at 170 degree celcius, till the toothpick inserted in the center comes out clean. All ovens vary in temperature so adjust accordingly.

Cool the muffcakes on a wire rack and serve as it is or frost it with whipped fresh cream and mango pieces. These can be stored in fridge upto two days.

Launji (Raw mango dip)

There are some things which tastes perfect only and only when mom makes it, even though you make it using the same recipe.  . . .  Laungi is one such recipe from my mother. This is made every season in our house as soon as small raw mangoes make their appearance in the market. I am not a great fan of panha (raw mango cooler) but this Laungi is a definite visitor every summers.

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Launji

 

The variety of spices used in the recipe come together to give a unique flavour. Laungi is sweet, sour and spicy at the same time. I know it sounds crazy, but believe me it’s true !!! I use laungi as a spread while making a roti n sabzi roll for Avvi’s lunchbox, mix it in everyday dal, use it as a dip with my Savoury Cookies or just eat it plain.

It’s quick to make and stays fine for almost a week and half at room temperature here in Mumbai.

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To make this dip you shall require following ingredients;

250 gms raw mango

Green chillies as per your taste (Here I have used 3 nos of less spicy chillies)

1/4 tsp methi seeds (fenugreek)

1/4 tsp kalonji (nigella seeds)

1/4 tsp jeera (cumin)

1/4 tsp rai (black mustard)

Pinch of hing

1/2 tsp saunf (fennel)

2 tbsp oil (I have used groundnut oil)

Salt as required

1/8 tsp haldi (turmeric powder)

4 tbsp  sugar

Peel, deseed and chop mangoes in cubes along with green chillies.

In a heavy bottom non reactive pan, heat oil and add methi, kalonji, jeera, rai and hing. (Use low to medium heat) Lastly add saunf and soon after add chopped mangoes and chillies. Stir well and close the lid. Add couple of tbsps of water over the lid.

Cook for 2 to 3 mins till the mangoes start to become soft. After removing the lid, add haldi, salt, sugar and mix well. Let the sugar melt completely and remove the vessel off the burner. On cooling completely transfer into a clean jar.

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