Eggless Mango Semolina Cake#SundayFunday

Easy and tasty egg free mango cake recipe made with no flour, simple pantry ingredients and fresh mangoes. This eggless mango cake is light, moist, and delicious! You don’t even need any electrical equipment such as a stand mixer or electric beater for this recipe.

Ingredients
1 Cup Fine Semolina/Rawa
1 Cup Mango Pulp
¼ Cup Vegetable Oil
¾ Cup Caster Sugar
1 Teaspoon Baking powder
½ Teaspoon Cardamom powder
For Garnish
¼ Cup Chopped Nuts - I used sliced pistachios, almonds & cashew nuts. 

Method
Pre-heat the oven to 170°C.

Mix the semolina, sugar, cardamom and baking powder well.
In a large bowl add oil and mango pulp whisk well with a hand whisk until combined. Then add in the semolina mixture, mix well. Cover and let is sit for 15 minutes.
Pour in a greased round 6"pan. Level the cake and garnish with sliced nuts.

Place in the oven and bake for 30 - 35 minutes. Check after 30 minutes with a toothpick to see if properly baked. If it comes out clean then remove immediately. In my oven it took exactly 35 minutes.

Allow to cool completely.

Slice and serve it's light, moist, and delicious!

My Notes
The mango pulp should not be thick and not too watery.
If you use a pulp that is not thick then let the cake batter stand aside for 20 minutes or until the mango pulp is absorbed by the semolina.
If you place a thin batter directly in the oven it takes a longer time to bake and then browns the cake. You will not get that beautiful, rich yellow color. 
Labels: Cake, Eggless, Fine Semolina, Mango, Tropical Fruits, Sunday Funday 

• Eggless Mango Semolina Cake from Sneha's Recipe
• {Harry Potter} Platform 9 3/4 Cake (Chocolate Cake with Coconut Cream Cheese Frosting) from Amy's Cooking Adventures
• Hawaiian Beef Sticks from Palatable Pastime
• Holy Cow Chocolate Pie from A Day in the Life on the Farm
• The Mann Men's Birthday Treats: Bûche De Noël, Baked Alaska, and Tiramisù from Culinary Cam
• Passion Fruit Posset from Food Lust People Love

Mango & Cucumber Salad#Foodieextravaganza

This Mango Cucumber Salad, it’s sweet and crunchy, with a hint of spice, light and refreshing. Mango is a sweet tropical summer fruit can now be part of your dinner too!
.
Serves 4
Ingredients  

2 Firm & Ripe Mangoes diced
1 Large Cucumber diced
1 Medium Onion - diced
1 Medium Capsicum/ Green pepper - diced
1 Tablespoon Lime Jucie
1 Teaspoon White Vinegar
1 Teaspoon Red Chilly Powder

Method  

Combine mangoes, cucumber, red onion, and green pepper in a large bowl. Add the lime juice, to the the salad. Add vinegar and red chilly powder. Toss to combine. Serve it in a bowl with a sprinkle of chilly powder. Refrigerate and allow to marinate for an hour before serving. 

Enjoy this chilled salad!!

My Notes
Be sure mangoes are ripe. They will be soft to the touch and fragrant.  
Labels: Foodie Extravaganza Party, Mango, Cucumber, Salad, Healthy

Foodie Extravaganza is where we celebrate obscure food holidays or cook and bake together with the same ingredient or theme each month. If you are a blogger and would like to join our group and blog with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you're a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board.

Posting day for #FoodieExtravaganza is always the first Wednesday of the month.  

• A Day in the Life on the Farm: Chicken and Cashew Salad with Ginger Dressing  
• Sneha's Recipe: Mango & Cucumber Salad
• Pandemonium Noshery: Summer Corn and Pickled Onion Salad
• Magical Ingredients: Vegan Gochugaru Jicama Coleslaw 
• Food Lust People Love: Watermelon Cucumber Feta Salad 
• Karen's Kitchen Stories:  White Bean and Cherry Tomato Salad  

Mango Pudding - A No Bake Dessert#SundayFunday

I love mangoes and enjoy eating them they are so good. Using them to make any dessert or cake feels like as though you’re punishing them if you try to make something out of it. But any way my hubby wants a sweet dish after every meal. If no sweet dish,then,  he will have chocolates. Since mangoes are in season  kuch meetha bhi bana chhaye. 

So here is a refreshing and cool Mango Pudding...you will love it.

Makes around 8 - 10 shot glasses/glass verrines
Ingredients

For the Mango Pudding 

80 Ml Milk 

½ Teaspoon Gelatin
1 Tablespoon Water 

2 Tablespoon Level Sugar 

100 Ml Fresh Cream 

1 Teaspoon Sugar 

½ Cup Mango Puree 

For the Milk Pudding 

150 Ml Milk 

1 Teaspoon Level Gelatin
1 Tablespoon Water 

2 Tablespoons Heaped Condensed  Milk 

For the Mango Sauce 

1 Cup Mango Puree 

40 Ml Water  

½ Teaspoon Gelatin  

Method
First - Make the Mango Pudding 

Soak the gelatin in water for 5 minutes to bloom. Heat the milk till hot, do not bring the milk to a boil, add the soaked gelatin to the milk, keep stirring till the gelatin dissolves, take off the flame and add sugar and keep stirring till sugar melts. Strain this mix.

In a another bowl add sugar and cream and whisk till it form soft peaks add the mango puree and mix well. Now add the gelatin mix to the pudding and mix well. 

Pour it on to the serving bowl or glass and tap to remove any bubbles keep it to set in the refrigerator.

Second - Make the Milk Pudding 

In a tablespoon of water add the gelatin , set it aside for 5 minutes to bloom. Heat the milk till hot, do not bring the milk to a boil, add the soaked gelatin to the milk, keep stirring till the gelatin dissolves, take off the flame and add the condensed milk and stir. 

Strain this mix, then pour this over the chilled / set mango pudding layer and refrigerate till this sets.

The Top Layer - Mango Sauce

In a sauce pan add the water and the gelatin and it aside for 5 minutes to bloom . Heat the water and gelatin till it melts do not bring this to a boil. 

Let it cool for 3 to 4 minutes then add mango puree and mix it well, then pour this over the pudding and swirl it till the edges. Refrigerate.

Serve this chilled, garnish it mango pieces or blueberries.
This is a perfect summer dessert! It's so refreshing and cool.
I used shot glasses/glass verrines to make these, but, you can use one big serving bowl to set this pudding.

Labels : Shot Glass Desserts and Verrines, Sweets & Desserts, Mango Sauce, Mango, Party pleasers, Kids delight, Sunday Funday

For our event called Sunday Funday, wherein we share recipes our families will love to enjoy on a Sunday. Our host for this week's event is Stacy of Food Lust People Love.
Sunday Funday: " No Bake Desserts".

• Carlota de Limón from Food Lust People Love
• Drumstick Dessert from Palatable Pastime
• Oreo Icebox Cake from Amy's Cooking Adventures
• Mango Pudding - A No Bake Dessert from Sneha's Recipe
• Nutty Cracker Jack and Pretzel Treats from A Day in the Life on the Farm
• Pineapple Mousse from Mayuri's Jikoni

Chocolate Rabri Mango Kulfi#SundayFunday

This is a dessert lovers summer delight for this delish King of Fruit!

A whole Alphonso mango stuffed with Chocolate Rabri And Dry Fruits... you will love this Mango slice kulfi. A delight of old Delhi stuffed fruit kulfi. Yum.. Yum.. Dil Maange More !!

The procedure is lengthy and time consuming but worth the effort.

Ingredients
2 Big Alphonso Ripe Mango or any firm mango
1 Cup Rabri - Unsweetened - Homemade
40 Grams Milk Chocolate - chopped
Dry Fruits as required

Method

Heat the Rabri - Unsweetened - Homemade , take off flame and add the chopped chocolate and let it melt. Keep this aside.

In the meanwhile chopped the dry fruits.

When the chocolate rabri cools add the fruits, mix well keep aside.
Now let's prepare the Mango for stuffing

Cut a round slice of mango from top (keep this aside for capping - will require this while freezing the mango).
Take a pointed knife and insert it carefully through this cut

gently move it around the seed to loosen it from the mango.

Gently twist the Mango seed slowly with a pair of tongs so

that it leaves the mango base. Now carefully pull out the seed

A hollow is created
Do the same for the next mango.

Place the mango in a fitting bowl that will hold it straight.

Stuff it with Chocolate Rabri.

Fill it till the top

Cap the mango with the slice.

Cover the mango with cling film. Keep it in the deep freezer for a day.

The next day take this stuffed frozen mango, wear gloves or use a cloth to hold the frozen Mango as it will be too cold to hold and immediately gently peel the skin ( do not defrost the mango to avoid it from softening and there by increasing excess ice formation).

At this stage if you feel that the mango is soft again cover it with a cling film and freeze it.

Once frozen its ready to be served. Cut the Chocolate Rabri Mango Kulfi into this slices and serve chilled.

Enjoy !! Yum Yum!!
Labels: Mango, Stuffed, Kulfi, Chocolate Rabri, Ice Cream, Homemade, Eggless, Preservatives free, Sunday Funday

Celebrating National Ice Cream Day:

• Blackberry Pistachio Crunch Sundae by Palatable Pastime 
• Blueberry Cheesecake Ice Cream by A Day in the Life on the Farm 
• Chocolate Rabri Mango Kulfi by Sneha's Recipe
• Green Tea Ice Cream by  Karen's Kitchen Stories 
• Kesar Badam Pista Kulfi by Mayuri's Jikoni 
• No Churn Chocolate Fudge Brownie Ice Cream by Amy's Cooking Adventures 
• Roasted Cherry Buttermilk Ice Cream by Culinary Adventures with Camilla 
• Summery Cherry Pie Ice Cream by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice

Stuffed Gunda/Lasoda Pickle With Mango#Foodieextravaganza

Indian cuisine is incomplete without pickles. You will find hundreds of varieties in Pickles from different parts of India. Here is one type of pickle from North India, which is known as Leswa Ka Achar/Gunda/Lasoda Pickle. There are so many names for this Goonda, Gunda, Lasoda, Gumberry, Auriyaa Lasoda, Glueberries, Lahsyade in Himachal Pradesh.

This is a homemade Lasoda Pickle. Made the traditional way with authentic Indian spices all in your kitchen pantry, used mostly daily for cooking. 

Just 15 - 20 minutes of work and your will have a different spicy and yummy pickle. If you want less oil then please refrigerate this or else it will mildew and your effort will go to waste. This pickle fills  one kg jam bottle.

Ingredients  
250 Grams Gunda/Lasoda
1 Tablespoon Sea Salt
1/4 Teaspoon Turmeric
1/2 Cup Grated Pickle Mango
1/3 Cup Homemade Pickle Masala
Gingelly / Sesame Oil as required
1 Tablespoon Heaped Pickle Masala

Method

Heat 1 ½ to 2 cups of sesame oil till hot only, do not bring it to a boiling point. Let this oil cool completely.

Remove the gunda from the bunch. Wash them very well and dry it.

Then take each gunda and with cut it with a knife, press the gunda and remove/discard the seed, cap.

like wise do these to all, the seeds are remove.

The gunda's are ready for the next process.

Take a tablespoon of sea salt and apply it inside of each gunda, keep this aside.

Grate a medium pickle mango add the turmeric powder, pickle masala. Keep aside.

In a bowl mix the grated mango and homemade pickle masala well. 

Fill it in each gunda. 

They all are filled and ready. Sprinkle a tablespoon heaped pickle masala on the gunda and mix well.

Fill these stuffed gunda in sterilized bottle.

Ready for the finale.

Pour oil over it, the oil should be at least 2 inch above the gunda's. Check after 2 days the gunda masala will absorb some of the oil. Add oil again to cover it at least an inch above the gunda. 

Cap it and cover it with a clean cloth, enjoy after 15 to 20 days.

Enjoy this Stuffed Gunda / Lasoda Pickle With Mango.. yum yum..

My Notes
If you do not want to add too much oil then mix in ½ cup of oil and refrigerate this pickle, this shelf life is only 2 to 3 weeks.

Check the recipe index for other pickle recipes.

Labels: Pickle, Achar, Mango, Gunda, Lasoda, Homemade Pickle Masala, Gujarat, Foodie Extravaganza Party

We are celebrating National Pickle Month  at Foodie Extravaganza.
Camilla of Culinary Adventures with Camilla invited the members of Foodie Extravaganza to join her in celebrating this month. Let's take a look at what pickles are done for this party.  

• Haitian Pikliz by Magical Ingredients
• Homemade Pub-Style Pickled Onions by Food Lust People Love 
• Lemon Pickled Lotus Root by Palatable Pastime
• Pickled Ramps by Culinary Adventures with Camilla
• Pickled Rhubarb by A Day in the Life on the Farm
• Quick Pickled Zucchini and Red Onions by Karen's Kitchen Stories
• Stuffed Gunda / Lasoda Pickle With Mango by Sneha's Recipe