Eggless Cakes

Mango Tart

A tart is a baked dish consisting of a filling over a pastry base with an open top not covered with pastry. The pastry is usually shortcrust  pastry; the filling may be sweet or savoury, though modern tarts are usually fruit-based

INGREDIENTS

For crust

·         3/4 cup all-purpose flour

·         7 tablespoons cold unsalted butter, cut into bits

·         1/3 cup confectioners sugar

·         1/4 teaspoon salt

For filling

·         2 1/2 cups chopped ripe mango (from two 1-pound mangoes) plus 1 1/2 cups diced (1/3-inch) firm-ripe mango (from one 1-pound mango)

·         3 tablespoons granulated sugar

·         2 tablespoons fresh lime juice

·         1 teaspoon unflavored gelatin

·         1/3 cup well-chilled heavy cream

 a 9-inch round  tart pan  with a removable bottom

PREPARATION

Preheat oven to 350°F.

Make crust:
Mix together flour, butter, confectioners sugar, and salt in a food processor until dough just begins to form a ball. Press dough onto bottom and up side of tart pan with floured fingers, then freeze until firm, about 10 minutes. Bake in middle of oven until golden, about 25 minutes, then cool completely.

FOR FILLING ;
Purée chopped mango (2 1/2 cups) with sugar, lime juice, and a pinch of salt in a food processor until smooth, about 1 minute. Sprinkle gelatin over 1/4 cup purée in a heatproof bowl and let stand to soften 1 minute. Set bowl over a saucepan of simmering water and stir until gelatin is dissolved. Remove bowl from heat and stir in remaining purée.

Beat cream in a large bowl with an electric mixer until it just holds stiff peaks, then fold in purée .and chill, until thickened, 1 to 1 1/2 hours.

 Assemble tart:
Remove side of tart pan and spoon filling into crust, smoothing top. Chill, loosely covered, until filling is set, at least 8 hours. Before serving, let stand at room temperature at least 15 minutes  .Then arrange the  diced mango over top of tart.

 Jackfruit Muffin's

Starting this blog with one of my favorite dishes, the jack fruit muffins. There are many dishes made out of this seasonal fruit like jack fruit chips (chaka varathathu), jack fruit jam (chaka varatty), and several other dishes made out of its bulb and seed.

But a cake made out of jackfruit?? Really?? Does it taste good??The answer is yes. I started baking with the same doubt in my mind. But it came out really awesome. Here are some facts about jack fruit:
The fruit is made of soft, flesh (bulbs) with simple sugars like fructose and sucrose that when eaten replenishes energy and revitalizes the body instantly.Usually along with jack fruit people are adviced to have mangoes also so as to facilitate the digestion process.Jackfruit is rich in dietary fiber, which makes it a good bulk laxative. The fiber content helps protect the colon mucous membrane by binding to and eliminating cancer-causing chemicals from the colon.Fresh fruit has small amounts of vitamin-A, and flavonoid pigments .Together, these compounds play vital roles in antioxidant and vision functions

      This dish was also published in the site of leading newspaper manorama:

         http://food.manoramaonline.com/food/readers-recipe/jackfruit-cupcakes.html

Ingredients                                                             

• 9 jackfruit bulbs, finely chopped 
• 2 tbsp chakka varatti (jackfruit jam)
• 1/3 cup oil
• 1 cup powdered sugar
• 2 cups maida
• 1 ½ tsps baking powder
• 1/2 tsp baking soda
• 1 tsp salt

Preparation:

• Pre-heat the oven to 180 degrees and sieve the maida along with the baking soda and baking powder
• Mix chakka varatti, finely chopped jackfruit pieces, oil and sugar 
• Mix dry and wet ingredients together
• Add some milk to loosen the mixture if its very thick
• Bake at 250 degree for 16 minutes 

CREAM CHEESE

INGREDIENTS:

• Milk            -2 liter
• Citric acid  - 1/2 tsp
• Water          - 4tbsp
• Fresh Curd            -  approximately equal to the amount of Cottage Cheese

METHOD:

• Boil milk in a heavy bottomed pan.
• Mix citric acid to the water and allow to dissolve.
• Once mix start boiling,remove it from the flame and add dissolved citric acid to it.
• Milk will curdle immediately .
• Mix with a spoon till the whey whey is clear.
• Sieve this with a cotton cloth and pour this cottage cheese in it.
• Let it hang till the whey water drains for  30-45 minutes.
• After 45 minutes remove cheese from the cloth(the cheese should ooze out some whey water , it should not be very dry).
• Now add curd and cheese together and mix till it become smooth mixture.
•  Sieve this mixture with a cotton cloth and hang to drain the whey water.The cloth should not touch the base of the bowl.
• Keep this in the fridge  overnight.Next day take remove the cheese from the cloth.

EGGLESS NO BAKE MANGO CHEESE CAKE

INGREDIENTS

• 160 grams crushed biscuits
• ½ cup softened butter

For the filling

• 3 cups hung curd
• 1 ½ cup water
• 400 gm cream cheese
• 15 gm china grass
• 2 mango
• 1 tsp mango essence

For the glaze

• 1 mango
• 2 tbsp water
• 2 tbsp sugar

PREPARATION

For the crust

• In a mixer, take the biscuits and run them until they're powdered
• Add the butter and run the mixer again until it is evenly mixed
• Butter a spring form pan or loose bottomed round pan.
• Transfer the biscuit mixture into it
• Press it with a spoon until it's nice and tight
• Refrigerate for at least 1 hour

For The Filling

• Soak the china grass in water for 15 minutes
• In a bowl, add the hung curd and cream cheese and beat well until it's creamy
• Grind the mangoes to a fine puree
• Heat china grass until it melts. Do not boil 
• At the same time, heat the mango puree. Do not boil
• When the china grass is completely melted, remove from flame
• Remove the mango puree also from flame
• Pour the hot china grass into the hot mango puree and mix well
• Now pour this mixture into the cream cheese mixture and mix well
• Add sugar and vanilla and mix well
• Remove the pan from fridge. Pour this filling on the crust. Refrigerate for 2 hours

For the glaze

• Peel and slice the mango
• Grind it to a fine puree
• Add water, and sugar and bring it to boil
• Cook for a few minutes and allow it to cool completely
• Take the filled cheese cake from fridge and pour the glaze over it
• Refrigerate for at least 5 hours before serving.

This is my the recipe which came on manorama online site!!  
http://food.manoramaonline.com/food/readers-recipe/eggless-no-bake-mango-cheese-cake.html

COCONUT CAKE

COCONUT DIET CAKE FOR 'DIETING' AND 'DIABETIC' PEOPLE!

Cakes are usually made of all purpose flour but this diet cake made of wheat,jaggary and coconut .

Ingredients:

1.                   Whole wheat flour- 1 and 1/2 cups       

2.                   Baking soda-3/4 tsp

3.                   Baking powder-1 tsp

4.                   Salt- 1 pinch

5.                   Toasted coconut-1/2                                            cup( see notes)

6.                   Grated or powdered                                               jaggery  -1 &1/4

7.                   Coconut milk-1 cup

8.                    vegetable oil-1/3 cup

9.                   Cardamom powder-  1 tsp 

10.                  White Vinegar- 1tsp

METHOD:

·                     Preheat oven to 180 Deg C.Lightly grease the cake tin with oil and line it with                             parchment paper.Keep aside.
·                     In a large mixing bowl,combine together,whole wheat flour,baking soda,baking                         powder,salt,toasted coconut and grated jaggery. Mix until everything is                                       combined.
·                     In a another bowl,mix together coconut milk,vegetable oil,scraped vanilla and                           vinegar.Pour this into the prepared dry ingredients.
·                     Mix gently with a wooden spatula,just until combined.( Do not over mix)
·                     Pour this batter into the prepared pan and bake for about 25 to 30 minutes or                            until a skewer inserted into the center of the cake comes out clean.

Notes:

                                              

·                     To toast coconut on the stove top,spread 3/4 to 1 cup grated coconut in a pan                              and cook over medium heat ,stirring frequently until it turns golden.

                     

 Eggless Cheese Corn Muffins

    Cheese corn muffins are always awesome snack!! Especially for kids.
This tasty and yummy dish is easy to be made!!
Check out the recipe.

 INGREDIENTS: 

·        Maida – 1&1/2 Cups

·        Corn flour- 2tbsp

·        Milk powder -5 tbsp

·        Fresh Corn Kernels – ½ cup

·        Onions (finely chopped) -2 cups

·        Spring onion -3 tbsp

·        Mozilla cheese -1/4 cup

·        Cottage cheese /Paneer -1/4 cup

·        Capsicum – 1/2cup

·        Green Chillie-1 to 2 (Chopped)

·        Garlic – 2Clove (crushed)

·        Fresh Butter milk -1/2 cup

·        Oil – ¼ cup

·        Sugar – 1tsp

·        Baking Powder – 1/2tsp

·        Salt-1/2tsp

·        Baking soda – 1/2tsp

·        Oregano

·        Coriander leaves           

Method:

·         Sieve dry ingredients.

·         Add in another bowl  butter milk, oil, chilly, corn, paneer,
cheese, capsicum, garlic, spring onion, coriander leaves and oregano.

·         Add wet ingredients to flour mixture and stir .Do not over mix.

·         The batter should not be very thick. If it’s thick dilute it by adding some butter milk.

·         Pour batter to Muffin tray.

·         Bake it for 18-20 minutes (until brown)