Mango Bread Pastry - No Bake Dessert#AlphabetChallenge

Made this with Alphonso mangoes so often because it is easy, delicious and yummy. My friends too made this pastry, when I, explained to them how to make it and it is a instant hit in their home too.  Make this for your guest and they will shower praises after enjoying this pastry. 

Ingredients 
4 Slices Bread - white or brown any will do
As Required Slices Mango - cut in the size of the bread slice
 ¾ Cup Vanilla Ice Cream 
For The Mango Glaze
2 Tablespoon Sugar
½ Cup Mango Puree
1 Teaspoon Gelatin or Agar Agar powder
2 Tablespoons Water
Method
For The Mango Glaze 

Soak the gelatin in water for 5 minutes.  
Take a another pan, mix together  mango puree and sugar, mix well add soaked gelatin.  Now switch on the flame and cook the mixture on low heat, stirring continuously, so that it doesn't stick to the bottom. Cook until it becomes translucent and thick  ( do not bring it to a boil). It's is ready. Take off flame, take it out on a bowl, keep aside to cool. 
For Assembling
Take the bread slices. Take out the ice cream and let it become a little soft so that it's easy to spread.  

First take one slice and spread a tablespoon ice cream nicely all over.  

Then place the slices of mango.  

Spread a little mango glaze on top.  

Then  spread little ice cream on it.  Take second slice of bread and place it on top then again continue the same process. First spread ice cream and in this way repeat the process until the fourth slice of bread finally is placed on top. 

Then apply layer of of ice cream and pour mango glaze on the top. Its summer and so hot as you can see as I am assembling it the ice cream is melting.

Now place this pastry in an airtight container, keep it in the freezer for half an hour or more to set.

When ready to serve take it out, trim the sides and cut from the center  - into two parts. So two pastries are ready , garnish with glazed cherries or mango pieces and serve chilled. 

Enjoy.. yum... 

Labels: Mango, Pastry, Sweets & Desserts, Vegetarian, Alphabet Challenge

Let's take a look at the recipes being shared today with Alphabet "M" 

• Food Lust People Love: Milk Roasted Chicken with New Potatoes and Mushrooms
• Blogghetti: Movie Night Charcuterie Board 
• Sneha’s Recipe: Mango Bread Pastry - No Bake Dessert 
• Jolene’s Recipe Journal: Mocha Milkshake 
• Karen’s Kitchen Stories: Maple Pecan Madeleines 
• A Day in the Life on the Farm: Steak and Mushroom Bites 
• A Messy Kitchen: Mini Lemon Cupcakes with Marionberry Frosting (Doctored Cake Mix)
• Mayuri’s Jikoni: Moong Dal Salad | Kosambari 
• Magical Ingredients: Mint Mascarpone Dip 
• Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Pineapple Ketchup Ground Turkey Skillet Meatballs 
• Culinary Cam: Mini Peach Galettes  

Milk Chocolate Mug Cake - Microwave#SundayFunday

Have a craving for  cake, then this is for you.  This is a quick and easy microwave recipe.  Try this and you will love this moist and chocolaty cake.   

Ingredients

30 Grams Butter or 1½ Tablespoons Heaped - see notes
40 Grams Milk Chocolate(any brand) - break into pieces
1 Egg
2 Tablespoons Level Sugar powdered
¼ Teaspoon Vanilla Essence
5 Level Tablespoons All Purpose Flour
½ Teaspoon Level Baking powder

Method 

In a mug melt the butter and chocolate together, microwave on high power for 30 seconds. Use a hand whisk and whisk it till smooth. Keep it aside to cool.
In the meantime gather rest of the ingredients
Mix the flour, sugar and baking powder well. 

In a another mug or bowl, whisk an egg along with the essence well. Add all the dry ingredients and whisk till well combined. Now add the melted chocolate mixture and mix well. Pour this batter into a large mug.

Place it in the microwave on high power for a minute and twenty to twenty five second's, after a minute and 20 seconds pause the microwave and check  if done by inserting a skewer,  if comes out clean then it's done or else microwave again for 5 seconds more.

Let it cool for a minute or two.  Pipe a little whipping cream and sprinkle grated chocolate.  Enjoy with a tea or coffee.  

This is a delicious, quick  and moist cake for you and your little ones whenever they crave for cakes.

My Notes
Reserved  a small piece to grate for the topping. You can add all the chocolate and make it more chocolaty and gooey ..mmm yum. 

Make this in a large mug or two medium size mug. Since it will rise and then overflow.

The timing will change accordingly so keep a check

The butter should be softened .. the consistency like when you  spread it on a slice of bread.

You can also unmold this cake and cut into slices.  Just run a knife around the sides of the mug and mold. 

Labels: Cakes, Microwave, Mug Treats, Chocolate, Kids delight, Sunday Funday 

• Fried Perch by A Day in the Life on the Farm
• Marmite Butter Mashed Potatoes by Food Lust People Love
• Milk Chocolate Mug Cake - Microwave by Sneha's Recipe
• Philly Cheesesteak Sloppy Joes by Amy's Cooking Adventures
• Roasted Yukon Gold Potato Wedges by Karen's Kitchen Stories
• Somehow We Have Landed on Korean for Fathers' Day: Bo Ssäm Recreated by Culinary Cam

Czech Lívance -Eggless Yeasted Pancakes#EatTheWorld

In Czech, these yeasted pancakes are called Lívance, and they represent a favorite sweet dessert. They are addictive! 
Traditional Czech pancakes are round small sized patties made of semi-liquid batter, leavened with yeast. The pancakes are fried in a pan with little butter, finally garnished with fruit, a scoop of sour cream, or just rolled in powdered sugar. They are served as a dessert/sweet dish. 

I have made this eggless and they are so soft fluffy, spongy and delicious. These are too good, my hubby enjoyed the pancakes with Mango Cream Dip. 

Makes : 16 Mini Pancakes
Ingredients
1½+ - Cup Lukewarm Milk
1 Teaspoon Instant Yeast
1½ Cups All Purpose Flour
2 Tablespoons Granulated Sugar
2 Eggs - optional - I did not add - See Notes
¼ Teaspoon Salt
Butter or Desi Ghee/ Oil) - for frying

For The Mango Cream Dip
1 Mango - Alphonso or Kesar
2 Cubes Cream Cheese
½ Cup Non Diary Whipping Cream
Method
For The Mango Cream Dip

Remove the skin and chop the mango. In a small blender jar add the cream cheese, mango and whipping cream. Blend till smooth. Remove in a bowl.

Refrigerate to chill till we are ready to serve with the pancakes.

For The Pancakes

In a small saucepan, heat a cup of milk until it is  just lukewarm. Add sugar and yeast, then stir. Leave the mixture in a warm place until the yeast activates and foam with bubbles appears on the surface.

Pour the remaining lukewarm milk into a large bowl and add granulated sugar, flour and salt. Now add the activated yeast mixture. Using a mixer with a whisk attachment, briefly whisk until everything is well combined. The result should be a thin, semi-liquid batter. Place the bowl with the batter in a warm area to rise until it doubles in volume. 

Heat a non-stick frying pan over medium low flame and brush the pan with  butter or desi ghee. Take ¼ cup of the risen batter and pour it into the pan.  Cook the Lívance for about a minute on one side and then 30 seconds on the other. Once cooked, transfer them to a plate.
Carefully wipe the pan with a paper towel after each batch to remove any blackened bits of butter/desi ghee.

Coat the pancakes in cinnamon sugar. Prepare coating mixture by combining icing sugar and cinnamon powder in a large bowl. Thoroughly coat the warm pancakes with the cinnamon sugar.

I served them with Mango Cream Dip and this was  perfect combo with the Livance. Do try these!! 
My Notes 
If you are using eggs then use ½ cup less milk.  

Labels: Eat the World , Pancakes,International Cuisine, Czech Republic, Yeasted, Eggless, Breakfast, Dessert, Mango, Dip

Check out all the wonderful Czech Republic recipes prepared by fellow Eat the World members and share with #eattheworld. Find out how to join Eat the World here and have fun exploring a country a month in the kitchen with us!
For Eat The World we are sharing recipes of Czech Republic.

• A Day in the Life on the Farm: Bohemian Beef Noodle Soup 
• Culinary Cam: Zelňačka (Czech Sauerkraut Soup)
• Amy's Cooking Adventures: Česnečka (Czech Garlic & Potato Soup) 
• Sneha's Recipe: Czech Lívance -Eggless Yeasted Pancakes 
• Palatable Pastime: Summery Czech Cucumber Salad 

Gulachi Sanjyachya Polya With Whole Wheat Flour#BreadBakers

These are good for travelling stay's well for 2 -3 days. Festival sweet for Ganapati or Dassehra puja. This is a famous Maharastrian recipe.
1 Cup = 200 Ml
Ingredients
For Stuffing
1 Cup fine Semolina
1 Teaspoon Desi Ghee
¾ cup Grated Jaggery - I used organic Jaggery
A Pinch of Salt
1½ Cup Water
1 Teaspoon Cardamom Powder
For The Outer Covering
A Pinch of Salt
2 Cups Whole Wheat Flour
1 Tablespoon Oil
Water as required to make a dough 

Method

In sauce pan add 1½ cup water on medium high flame let is come to a boil, add the jaggery and stir till it melts. Strain this mixture and then pour this into the same pan again. Bring this to a boil.

On medium low flame heat a pan add a teaspoon ghee and roast semolina till it starts to release an aroma, add a pinch of salt. 

Pour the strained jaggery water and stir continuously till there are no lumps . Cover with lid and let it cook for 5 minutes or till the water gets absorbed in semolina(do not cook it too long or else the jaggery will harden and you will not be able to roll the polya). Switch off the flame. Add cardamom powder and stir nicely. 

Cool and then knead this well till forms a soft ball and keep aside. 

Divide into 6 equal round balls. 
Let's make dough for the outer covering

Sift wheat flour in a large bowl. Heat a tablespoon of oil on medium high flame. Pour this hot oil into flour, with a spoon mix it well. Add little water at a time and knead dough to medium soft consistency. Keep this covered for 20 minutes. Then divide it into 6 equal balls.

Take one dough ball and flatten it with your finger to make small round dish.  Fill a semolina ball in the center and cover it tightly to make ball. 

Close all the edges and cover stuffing ball with the dough.
Dust this ball with some wheat flour, and lightly flatten it, roll it gently with rolling pin. 

Keep turning the chapatti, so that it doesn't stick to the work surface. The hand should be light while rolling, if you use too much pressure it with start to break and the filling will ooze out while baking.  

Here it's perfect.

Heat a griddle/ tawa, when it just warm, place the roti on it

Cook till golden spots are seen on one side and it starts to puff up.

Drizzle a teaspoon of desi ghee and flip it with a spatula and let it cook till golden brown. 

Now drizzle a teaspoon or more of desi ghee, on and around it while it's baking. This will give nice ghee taste and flavor to Sanjyachi Poli.

Here it's perfectly baked, soft like cotton..lushlushit (लुसलूशीत) !!

                              

Like wise make the rest of the Sanjyachya Ploya!!

Serve hot!! 

We had with a hot cup of tea. 
Labels: Maharastrian Cuisine, Jaggery, Wheat Flour, Fine Semolina, Sugar Free, Cardamom Powder, Stuffed Flatbreads, Breads, Breakfast, Sweets & Desserts, Festival Sweets, Bread Bakers

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page. We take turns hosting each month and choosing the theme/ingredient. If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.
We take turns hosting each month and choosing the theme/ingredient.
This month’s theme is Indian Breads.

• Butter Naan from Passion Kneaded
• Cheese and Garlic Naan from Karen's Kitchen Stories
• Gujarati-style Savory Pancakes from Food Lust People Love
• Gulachi Sanjyachya Polya With Whole Wheat Flour from Sneha's Recipe
• Instant Appam from A Messy Kitchen
• Sourdough Khamiri Roti| from Zesty South Indian Kitchen
• Litti Choka from Cook with Renu 
• Magical Avocado Paratha from A Day in the Life on the Farm 

Pesto Pasta Muffins#SundayFunday

Had 2 cups of leftover pesto pasta, made muffins for breakfast the next morning, These are delicious and easy to bake for breakfast and a perfect way to use leftover pasta.

Makes 8 Muffins
Ingredients
2 Cups Leftover Pesto Pasta
2 Eggs
1 Cheese Slice - cut into tiny pieces
1/3 Cup Grated Mozzarella Cheese
Method 

In a bowl beat the eggs lightly, mix rest of the ingredients with a spoon. Pour into slicion molds and bake at 180°C in a preheated oven for 18 - 20 minutes. 

Serve with tomato ketchup. Enjoy!! 
Labels: Mozzarella Cheese,Sunday Funday, Pasta, Pesto Sauce, Muffins, Baked, Breakfast, Sunday Funday

For Sunday Funday we are sharing Muffin Recipes.

This week’s Sunday Funday is hosted by Amy by Amy’s Cooking Adventures

Sunday Funday

Muffins

• Blueberry Muffins by Amy's Cooking Adventures
• Blueberry Muffins, Eggfree by Mayuri's Jikoni
• Parmesan Herb Muffins by A Day in the Life on the Farm
• Pesto Pasta Muffins by Sneha's Recipe