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

Doi Gobhi/Yogurt Cauliflower#SoupSwappers

This is a Bengali cuisine dish which is a mildly spiced. In Bengal cauliflower is also called fulkopi. This is a very different way of preparing the regular cauliflower for a main course meal and the fried cauliflower with curd/yogurt combination tastes great. In this dish there is no onion or garlic and still taste delicious. Do try this you will definitely love this dish.

Ingredients

To Boil The Cauliflower
1 Medium Head Cauliflower
¼ Teaspoon Salt
¼ Teaspoon turmeric powder
Other Ingredients
3 Tablespoons Oil
3 Green cardamom
1 Bay leaf
3 Cloves
1 Small Stick Cinnamon
2 -3 Green Chillies
½ Teaspoon Garam Masala powder
1 Tablespoon Desi Ghee
To Make A Paste
1 Cup Yogurt/Curd - whisk it well
1 Cup Water
1 Teaspoon Red Chilly powder
½ Teaspoon Cumin powder
¼ Teaspoon Cumin seeds
1 Teaspoon Coriander powder
1 Teaspoon Sugar
Salt to taste

Method

In a pan of water add the turmeric powder and salt bring this to a boil, when the water boils add the cauliflower florets and boil it for 3- 4 minutes. Strain the cauliflower in a colander and keep aside.

Heat oil and add all the whole spices, when they start to sizzle add the boiled cauliflower and fry for 2- 3 minutes in medium high flame till the cauliflower get slightly charred. Take out the cauliflower on to a plate and keep it aside. 

Whisk the ingredients of the paste well in a bowl.

In the same pan add the paste to the pan on low flame. Stir it with a whisk continuously for 3 - 4 minutes or until this mixture comes to a rolling boil. 

Now add the fried cauliflower and mix it well.
Add the slit green chillies. Cover with a lid and let it boil for 5 minutes on low flame. 

Then add in garam masala powder and the desi ghee, give it good mix, let it simmer for a minute or two. Switch off the flame. 

Garnish with coriander leaves.

Enjoy hot with steam rice or crusty bread or roti. 

Labels: Cauliflower, Keto, Low Carb, Healthy, Stew, Main course, Soup Swappers, Indian, No Onion No Garlic, Vrat

For Soup Swapper this month our theme is "Vegetables".  

• Palatable Pastime: Broccoli Cauliflower and Cheese Soup 
• Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Creamy Chili & Herb Sweet Potato & Onion Soup 
• Sneha’s Recipe: Doi Gobhi/Yogurt Cauliflower 
• Magical Ingredients: Immune Boosting Detox Soup
• Karen’s Kitchen Stories: Mexican Vegetable Soup with Chipotles 
• A Day in the Life on the Farm: Polish Vegetable Soup

Keto Lobster Scrambled Eggs#FishFriday

When you have leftover lobster meat, make these scrambled eggs for a filling and scrumptious breakfast or a quick dinner. This has just 1 gram Carbs.

Serves One 
Ingredients
2 Eggs
¼ Teaspoon Dried Tarragon
¼ Cup Cooked Lobster Meat - cut into small pieces
A Pinch Chilly Flakes or Black Pepper powder
1 Tablespoon Butter
Salt to Taste

Method  

Beat eggs and tarragon in a small bowl. Set aside.
Sprinkle lobster pieces with chilly flakes or black pepper.

Melt butter in nonstick pan over medium-low heat. Add lobster; cook, stirring, until warmed through, 2 minutes. Stir in egg mixture, increase heat to medium and scramble eggs, stirring constantly, until nearly set.

Serve garnished with dill, sautéed Green Beans & Salad. A prefect Keto meal.
Labels: Keto, Egg, Lobster, Main course, Serves One, Fish Friday, Leftover series

Our Event for the month of January 2023 is Lobster. 

• Keto Lobster Scrambled Eggs by Sneha's Recipe
• Lemon Ricotta Lobster Ravioli by Food Lust People Love
• Lobster Tacos by A Day in the Life on the Farm
• Spicy Lobster Bao by Karen’s Kitchen Stories
• Surf and Turf (Grilled Steak and Lobster) by Palatable Pastime
• Warm Lobster Salad by Culinary Cam 

Kesari Semolina Sheera / Kesari Rawa Sheera#SundayFunday

This is my family's all time favorite breakfast. It is a must try recipe as I can guarantee everyone in your family will love it. 

If you do not have Kesari color then omit it.

Serves 2 - 3
Ingredients
1 Cup Heaped Semolina / Rawa - lightly roasted
½ Cup Level Granulated Sugar
¼ Teaspoon Cardamom Powder
2 Cups Milk
1 Cup Water
1 Tablespoon Each Golden Raisins & Cashewnuts
¼ Teaspoon Saffron Strands
¼ Teaspoon Kesar Color - optional
1/3 Cup Desi Ghee

Method

In a another pan add  ½ teaspoon ghee add the cashew nuts and raisins and fry a little. Remove and keep aside.
In a sauce pan bring the milk and water to a boil. Add the kesari color and saffron strands.  

In the same pan add another 1 to 2 tablespoons ghee and fry the rawa/semolina till you get an aroma. Add the boiling milk  and mix well on medium low flame till the semolina absorbs all the liquid. Add the sugar, remaining desi ghee and cardamom powder, mix well. Cover and let the sugar dissolve, keep stirring in between. Once the sugar melts, mix well, add the fried raisins and cashewnuts.

Serve hot, Enjoy with your cup of tea or coffee!!

Check this delicious Caramel Semolina Sheera recipe

Labels: Rawa, Semolina, Breakfast, Saffron, Sunday Funday,

• • Breakfast Martinis from Food Lust People Love
  • Breakfast Quesadilla from A Day in the Life on the Farm
  • Cinnamon Sugar Dutch Baby Pancake from Our Good Life
  • Cottage Cheese Pancakes from Palatable Pastime
  • Egg-Free Wheat Pancakes from Mayuri’s Jikoni
  • Millet Set Dosa from Sizzling Tastebuds
  • Mini Cinnamon Rolls from Amy’s Cooking Adventures
  • Kesari Semolina Sheera / Kesari Rawa Sheera from Sneha’s Recipe
  • Maple-Sweetened Overnight Oats from Culinary Cam
  • Quick Kande Pohe from The Mad Scientist’s Kitchen 

Winter Bahar#Improv

This is a perfect winter drink (home remedy) to warm up the chest and throat. Give ¼ cup of this warm drink to kids having cough, cold and this will give them great relief. We love to have this instead of our evening tea in winters. Make this fresh for health benefits. 

Ingredients
1 Tablespoon Cumin seeds
1 Inch Piece Ginger - lightly crushed
2 Cups Water
Few Pieces Of Lemon Grass Leaves
3 Tablespoons Honey
½ Teaspoon Lemon Juice

Method  

Heat a saucepan add cumin seeds and dry roast till it releases an aroma, then add ginger , this also roast, take off flame then add water 2 cups and let it sit for 4 minutes then so that cumin flavor is infused in the water. Then boil it at fresh lemon grass and let ti boil then remove the leaves and strain add Honey mix well add lemon juice. 

Serve warm!! This is perfect to drink when having cold, cough and will give relief.
Labels: Juices, Lemongrass, Homemade, Honey, Ginger, Improv Cooking Challenge 
January Improv Cooking Challenge 

Honey & Ginger 

Honey Ginger Chicken Stir Fry by A Day in the Life on the Farm 

Sesame Ginger Honeynut Squash by Maigcal Ingredients

Winter Bahar by Sneha’s Recipe