Mango Bread Pastry - No Bake Dessert

I made this with Alphonso mangoes so often because it is easy, delicious and yummy.  My friends too make 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
3/4 Cup Vanilla Ice Cream

For Mango Glaze
2 Tablespoon Sugar
1/2 Cup Mango Puree
1 Teaspoon Gelatin or Agar Agar powder
2 Tablespoon Water

Method
For the Glaze

Soak the gelatin in water for 5 minutes. 

Take a another pan, mix together  mango puree and sugar, mix well and soaked gelatin . Now switch on the gas 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 becomes a little soft so that it becomes 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 box and 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

Hot And Spicy Shrimps Pulao #FishFridayFoodie

For Fish Friday -  April the theme is "One Pan Dinners". Make a meal with fish that can be prepared in just one pan and perfect for the busy cook. Our Host of the month is Karen H Kerr.  

Made this Hot And Spicy Shrimps Pulao.  It's really hot and spicy, made a Roasted Chilly Garlic Chutney and used it to  made the pulao.  To cut down the spiciness a little, have used  Birista ( Fried Onions).

Ingredients

1.1/2 Cups Basmati Rice

1 Cup Cleaned  Shrimps

1/3 Cup Roasted Chilly Garlic Chutney

1 Teaspoon Coriander powder

1/2 Teaspoon Garam Masala powder

1 Tablespoon Lemon Juice

1/2 + 1/2 Teaspoon Salt

1 Cube Fish seasoning

2.1/2 to 3 Cups Water

2 Medium Onions Birista

Whole Spices

1 Stick Cinnamon

2 Cardamons

5 Black Peppercorns

3 Cloves

1 Bay Leaf

Oil as required

For Granishing

1 Green Chilly - slit and fried

Method
Wash and soak the rice for an hour.
To the chutney mix lemon juice, coriander and garam masala powder well.

For the Shrimp Marination

To the shrimps add 1/2 teaspoon salt and half of this chutney and marinate the shrimps with it.

Boil the water with the salt and seasoning cube, keep aside.

In the meantime heat oil in a deep broad pressure pan and fry the onions to make the birista. Remove them and keep aside. Keep 1/3 cup oil and take out the excess oil. In the same pan fry the prawns for 2 minutes only on medium high flame. Remove them and keep aside. Now add the fried onions (reserve a little for garnishing) and the remaining chutney, whole spices and fry till oil separates. Drain the water from the rice and add to the pan and fry for 2 to 3 minutes stirring lightly. Add the boiling water and cook on high flame till the rice comes to rolling boil. Let it boil till the water dries and water level is half inch above the rice add the shrimps and give it a quick stir. Cover the pan with a lid and take one whistle on high flame. Switch off the flame and let it rest in its heat for 10 minutes. After 10 minutes open the lid and garnish with remaining fried onions and green chilly enjoy this hot and spicy rice with raita.

For the  Roasted Chilly Garlic Chutney

Makes 1/3 Cup

Ingredients

10 Dried Red Chillies

12 Cloves Garlic

1/2 Teaspoon Cumin Seeds

1/2 Teaspoon Salt

2 Small Tomatoes - chopped

2 Tablespoons Sesame Oil

Method

Dry roasted the garlic till light brown spot appear, take them out.  In the same pan dry roast the chillies till  till they are crisp.  Then roast the cumin seeds till it releases an aroma. In a small blender jar add all the roasted ingredients and make a powder.    Then add the tomatoes and salt,  again grind this to a fine paste, add sesame oil to make a fine paste.  Do not add water to make this chutney.  

 This chutney goes well with Kadhi or Dal Chawl. 

 Labels : Shrimps, Seafood/Fish, Fish Friday, Chutneys & Dips, One Pan Dinners, Gluten free

An InLinkz Link-up

Eggless Bundt Anise Pound Cake #BundtBakers

After reading the title of the this cake you will definitely wonder, a veg cake with Anise liqueur !, yes but that's true, since I, made this cake for my friend Iyengar's birthday. He is a vegetarian but has booze. Once when I asked him you do not eat cake with eggs but have booze, he said that's made with fruits so it's veg.

The subtle flavor of Anise, was loved by everyone, even those who do have liqueur.  This subtle hint of anise is one that me and my friends have truly come to adore. This Eggless Anise Pound Cake, is luscious, light and a moist cake infused with touches of anise, with a frosting of Cream Cheese and Anise White Chocolate Ganache was divine. The frosting is not so perfect as I, wanted it, but the cake was hot and I had to frost it. I finished frosting this cake at 11.45 pm and then kept it in freezer to set. Next day earlier morning took it to our trekkers group celebration of Iyengar's birthday.

Makes two 8-inch bundt cakes
Ingredients
1/2 Cup Yogurt
1/3 Cup Milk
2 Teaspoons Baking powder
1/2 Teaspoon Baking soda
A Pinch Salt
1 Teaspoon Vanilla Essence
2.1/2 Cups All Purpose Flour
4 Tablespoons Cornflour
3/4 Cup Sugar
100 Grams Butter
1/2 Cup Condensed Milk
3 Tablespoons Anise Liqueur 

For the Frosting

Cream Cheese Frosting

Anise White Chocolate Ganache

Method
Seive corn flour, flour, baking powder, baking soda and salt.

Beat butter and sugar till light and fluffy.  Now add vanilla essence, condensed milk and yogurt, continue beating  .
Now mix all dry ingredients in butter mixture slowly slowly  till the flour is incorporated,  end of mixing add the anise liqueur and fold it into the batter nicely. Pour mixture in greased bundt pans and bake at 180 degrees for 40-50 minutes.
When done,  cool it completely  and then frost it.  

 

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. We take turns hosting each month and choosing the theme or ingredient. Co-hosting: Patricia from Patty’s Cake http://pattyscake-pbb.blogspot.com/ Co-hosting: Cristina from Bizcocheando http://bizcocheando.com/ You can see all our of lovely Bundts by following our Pinterest board. Updated links for all of our past events and more information about #BundtBakers, can be found on our home page. And don’t forget to take a peek at what other talented bakers have baked Cocktails Bundt this month: 
Banana Daiquiri Bundt Cake by Bizcocheando
Caipiroska Bundt Cake by I Love Bundt Cakes
Dirty Banana Mini Bundts by Passion Kneaded
Eggless Bundt Anise Pound Cake by Sneha’s Recipe
Harvey Wallbanger Bundt Cake by The Queen of Scones
Irish Car Bomb Bundt Cake by Making Miracles
Limoncello Pound Cake by Faith, Hope, Love, & Luck Survive Despite A Whiskered Accomplice
Maracuya Sour Bundt Cake by Patty’s Cake
Midori Splice Bundt Cake by All That’s Left Are The Crumbs
Mimosa Bundt Cake by Palatable Pastime
Strawberry Margarita Bundt by A Day in the Life on the Farm

Labels : Eggless, Cakes, Bundt Bakers, Anise Liqueur

Mushroom And Carrot Soup #soupswappers

This month's event for Soup Saturday Swappers the theme is Root Vegetables, our host is Wendy , thank you dear for hosting this event.

Since we had use root vegetables to make the soup, I, decided to make this satisfying, hearty and low cal vegetarian soup with carrot, mushrooms and gave it a punch of garlic. This is a little spicy soup since carrot and mushrooms have a bland taste. 

Serves 3
Ingredients:
2 Big Carrots  -  chopped
1 Small Onion -  chopped
2 Medium Tomatoes -  chopped
6 Cloves Garlic  -  chopped
8 Button Mushrooms -  chopped
1/2 Teaspoon Chili flakes
1 Teaspoon Corn flour - if required (I did not add) 
1/4 Teaspoon White Pepper Powder
Salt to taste
6 Cups Water
1 Veg Soup Seasoning Cube
1 Teaspoon Olive Oil or Butter
Bread Croutons  or Garlic Bread for serving

Method

In a pressure cooker add water onion, tomato, carrot and garlic, cook for on high flame for a whistle. Reduce the flame and then let it cook for 5 minutes. Take off flame and let the cooker cool. Once the pressure is released separate veggies and water. Retain the water for later use. Grind veggies to fine paste. Add retained water. Strain mixture and set aside.
In a sauce pan add a teaspoon of olive oil, sauté mushroom slices with a pinch of white pepper powder and chilly flakes for 2 to 3 minutes till they get soft. Add the strained mixture, seasoning cube with chili flakes, salt and pepper powder or according to your taste . If the soup is thick then add additional water if required. Let is simmer  for 5 to 10 minutes or till you get the required thickness.

 Serve hot with a few bread croutons or  slices of garlic bread. Enjoy this delicious, easy soup, it warms and comforts you after a long day. 

Labels : Soup, Root Vegetables, Carrot, Garlic, Mushroom, Low Cal, Soup Swappers, Mushroom And Carrot Soup

An InLinkz Link-up

Focaccia Caprese #BreadBakers

I enjoyed baking this Focaccia Caprese bread, when I finish baking felt as though it was a 'pizza'  minus the sauce.
Focaccia Caprese….Caprese is a salad made by using Tomatoes, fresh Mozzarella cheese. Hence, a Focaccia Caprese is nothing but a basic Focaccia dough topped Caprese salad

Ingredients
For the Dough
1.1/2 Teaspoon Instant yeast
1 Teaspoon Sugar
2.1/2 Cups All Purpose Flour
1 Teaspoon Salt
1/4 Cup Olive Oil
1-1/4 Cups Warm water - more or less
A little more olive oil for brushing dough

For the Caprese Topping
6 Tomatoes - sliced
6 Round Slices Fresh Mozzarella
Few Fresh Basil leaves

For the Herbed Oil 
1/4 Cup Olive oil
1 Teaspoon Dried Oregano
1 Teaspoon Dried Parsley
1/4 Teaspoon  Chilli flakes
4 Cloves Garlic-  finely minced
A pinch of Salt 

Method
To make the herbed Oil

Make the herbed oil in advance so that the oil absorbs all the flavors. Tip in all the ingredients into a small bottle and shake it well. Keep aside till required.

To Make the dough
Place  in the yeast, sugar, flour, salt and oil into the bowl of the food processor and give a pulse it so that all ingredients mix well. Gradually add about a cup of warm water  and knead until you have a soft elastic dough  The quantity of water varies from flour to flour, so add more water  if required to knead the dough.

Remove the dough from the processor bowl, take it on to the work surface and knead it again till you get a smooth and soft dough.   Then shape it into a ball  and place it in a well oiled bowl turning the dough around so that it is coated with oil. Cover it using a damp cloth or cling film and let it rise till it doubles in volume.

Take two to three  rectangular or square pans depending on the size of the pan and oil them well. Punch down the dough and then divide it into equal portions and lightly roll them (or press out) out on a lightly floured surface  according to the size of the pan.

Transfer the rolled dough gently to the baking pans. The dough will shrink a little. Using your fingers push  the dough  from the center towards the edges. Make sure it’s evenly thick throughout the pan.  Keep  it rise again for 20 to 25 minutes. Lightly oil your finger tips and press into the dough creating evenly spaced ‘dimples’ in it. Finally brush the surface with a generous amount of herbed oil or olive oil .

Bake at 200 degrees C for about 15 to 17 minutes till it is almost done and is beginning to turn golden brown.

Once the Focaccia is removed from the oven, lightly brush or drizzle some of the ‘Herbed Oil’ over the Focaccia and then evenly arrange the slices of mozzarella over the bread, leaving very little space between them (this ensures that the cheese spreads out leaving no spaces on melting). Arrange the tomato slices over the cheese slices and place the basil leaves over this.  Ensure that the topping should cover most of the surface of the bread so that every piece gets the cheese and tomato.

Drizzle some more ‘Herbed Oil’ over the topping and return the bread to the oven. Turn  the oven to 220 C. Bake the Focaccia for 5  minutes or until the cheese has just melted (note : the mozzarella once melted, browns fast). Remove from the oven.

Cut the Focaccia into slices or wedges and serve immediately while it is still hot.  We had it  with a bowl of soup. 

While enjoying this bread my daughter said Ma! this it ultimate goodness.

My Notes:

I make a cup of the Herbed  oil and store it in the refrigerator, use it to make herbed mayonaise or even brush this on crusty breads for soup.

I have used a food processor to knead the dough, you can knead the same by hand , take a look at my previous bread post that are kneaded by hand.

 Labels: Breads, Focaccia, Caprese, Bread Bakers, Italy, Cheese 

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.
We take turns hosting each month and choosing the theme/ingredient. Our host for this month is Anshie Dhar, who choose the theme "Breads from Italy". Thank you Anshie for hosting this month's event.
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

Check out the other bread from Italy our other bakers have baked :- 
Casatiello by A Shaggy Dough Story
Ciabatta Sandwich Rolls by Herbivore Cucina
Classic Italian Bread by Hostess At Heart
Cornetti by Gayathri’s Cook Spot
Einkorn Parmesan Piadina by The Wimpy Vegetarian
Fingermillet and Rosemary Focaccia by Sizzling Tastebuds
Focaccia Caprese by Sneha’s Recipe
Grissini by Sara’s Tasty Buds
Gubana – An Italian Sweet Bread by The Schizo Chef
Il Pane di Matera by Food Lust People Love
Italian BLT Focaccia by A Salad For All Seasons
Italian Easter Bread by Palatable Pastime
Italian Easter Cheese Bread by A Baker’s House
Italian Herb and Garlic Focaccia by Hezzi-D’s Books and Cooks
Italian Stuffed Pane Bianco by Cook’s Hideout
Mini Panettone by Mayuri’s Jikoni
Pane Bianco by Veenas Vegnation
Pane di Genzano by Spiceroots
Piadina by Passion Kneaded
Pizza alla Siciliana by Karen’s Kitchen Stories
Rosemary and Cabernet Salt Focaccia by What Smells So Good?
Torta Salata Pasquale by A day in the Life on the Farm
Tuscan Coffeecake by Ambrosia