Mango Pudding

Hi,

It’s been a long time since I last posted. I am happy to be back.
I recently tried Mango Pudding, not once but twice.
It turned out very well.
Lets go to the recipes...

Mango Pudding No.1 :

Yield: For 2 persons

Ingredients:

Milk – 200 ml
Sugar – 2 tbsp
All Purpose Flour / Maida – 2 tbsp
Salt – a pinch
Baking soda – ¼ tsp
Mango – 1 (made into thick pulp)
Honey – 1 tbsp
Soya powder (Vanilla flavour) – 3 tsp (mixed with cold milk)
Almonds (shredded) for decorating.

Preparation:

Mix together salt, baking soda and the flour.
Add sufficient amount of cold milk to make a fine paste and keep aside.
Pour the milk into a pan over a medium flame, add sugar & bring it to boil.
Now lower the flame and mix the flour paste thoroughly into the milk.
Stir continuously without any lumps.
Add the mango pulp and honey. Stir.
Later add the soya powder paste.
By now, the pudding thickens.
Switch off the flame.

You can either serve it hot or refrigerate for 15 mins & serve them cool.
You can also add fresh fruits & nuts, if you are refrigerating it.

This gives us the Mango Pudding No.1 - No baking, No steaming - only boiling.

Note:

I steamed some of the mixture for about 40 minutes, but it didn't turn out well.
On the aspects of taste, it was good, but a little runny, not in good shape.
So i would suggest not to steam or bake, just chill and eat.

i tried the same recipe again with some variations.
Instead of honey, i added more sugar and added extra flour.
Instead of soya powder, I actually used vanilla essence.

So the renewed Mango Pudding goes as:

Mango Pudding No.2:

Yield: For 2 persons

Ingredients:

Milk – 200 ml
Sugar – 50 gms
All Purpose Flour / Maida – 50 gms
Salt – a pinch
Baking soda – ¼ tsp
Mango – 100 gms (made into thick pulp & measured)
Vanilla essence – 4 to 5 drops

Preparation:

Mix together salt, baking soda and the flour.
Add sufficient amount of cold milk to make a fine paste and keep aside.
Pour the milk into a pan over a medium flame and keep on stirring for some time.
It starts to change colour & begins to thicken.(Not too thick)
At this stage, add the maida paste, stir continuously without any lumps.
Immediately add the sugar & keep on stirring.
Later add the mango pulp and vanilla essence.
Stir for a minute & switch off the flame.

As i said before, you can refrigerate this & serve with fresh fruits & nuts.
Now for a Steamed Pudding, transfer this into a vessel & steam in a pressure cooker (without weight) over a medium flame for 30 to 40 minutes.
Now the pudding is ready to serve.

Note:

After steaming for 40 minutes, i let it cool for sometime, & baked it for another 10 minutes at 180 C. The photos above show the baked one. It was awesome. Also too sweet…maybe because of the sweetness of the Mango.
It would be better if the amount of sugar is reduced a little.
If you have a liking for sweetness, go ahead with the same amount.

Hope this recipe will be a good start after a long time.

Enjoy & Happy Blogging!!!

Potato Crispy Cake with Cocoa Filling

Yield: 14 – 16 cakes

My original idea was to make a Potato Cake. But during the process, the required sponginess was not obtained. So I altered the recipe into a crispy one.
The cocoa filling adds an extra flavour to the potato cake.

.

Ingredients:

Potato (boiled) – 5
(Approximately 1 cup, when mashed)
All purpose Flour / Maida – ½ cup
Sugar – ¾ cup
Egg – 2
Vanilla essence – ½ tsp
Baking powder – ¼ tsp
Chocolate bar – 1
(Approximately 50 gms)
Salt – ¼ tsp

Cocoa Filling:

Icing sugar – 2 tbsp
Cocoa powder - ½ tbsp
Fresh cream – 1 tbsp

Preparation:

Grind the potatoes into a fine paste.
Sift the flour and baking powder.
Beat the eggs till it becomes little fluffy.
In a bowl, mix the potato paste, flour, sugar and eggs without any lumps.
Break the chocolate bar into small pieces (chips).
Add vanilla essence & chocolate chips to the cake mixture and mix well.
Grease the baking pan with butter or oil & dust with flour.
Pour the mixture and bake for 30 minutes at 180° C (356 F).
Let it cool for sometime and cut the cake into small rectangular pieces.
Broil them for 20 minutes at 180° C.
(As I have a mini oven, I broiled each side separately for 15 minutes.)
Mix icing sugar, cocoa & fresh cream and keep stirring in a low flame till it becomes a thick paste.
Spread the cocoa paste on one piece and press it with the other one. Likewise do for all the pieces.
Bake them for 3 minutes at the same temperature.
Serve for a dessert after lunch or dinner.



Note:

I actually added 7 potatoes and it came out as a pancake (like maida dosa). So I reduced the number of potatoes to 5 in this recipe.

Chocolate Plum Cake

Yield: 16 servings

I was gifted an oven for my birthday and wanted to try my first cake. Since Christmas was nearing, I opted for a plum cake.
When I searched for plum cake recipes, I came across the information that in olden days, they used dried plums or prunes for the plum cake or pudding.
Later the plums are replaced by raisins and dry fruits but the dishes retained the name 'plum' till now.
The traditional recipes for the plum cake use raisins and dry fruits soaked in red wine and rum for a period of one month.
I wanted to use fresh plums itself in the cake and to my surprise; the cake came out really well and tasty.



Ingredients :

All purpose flour / Maida - 1 cup
Butter - 150 gm
Powdered Sugar - 1 cup
Chocolate - 100 gm
Egg - 2
Cocoa powder - 1 tbsp
Baking powder - 1/2 tsp
Plum - 3 (finely chopped)
Instant Coffee powder - 1 tsp
Vanilla essence - 1 tsp
Salt - a pinch

Preparation:

Beat the butter and sugar in a bowl at room temperature, till it becomes fluffy.
Melt the chocolate in the oven at the highest temperature for about 2 - 3 minutes.
Now mix the melted chocolate into the butter mixture.
In a separate bowl, beat the eggs till it's fluffy.
Add vanilla essence and plums to it.
Pour the eggs into the butter mixture and mix well.
Sift the flour and baking powder. Add cocoa & instant coffee.
Preheat the oven at 180 C (356 F) for 15 minutes.
Fold the flour into the butter mixture gently.
Grease the baking pan with butter and dust with flour.
Pour the cake mixture into the pan and bake for 30 minutes.
Leave it to cool in the pan for some minutes & take it upside down in a plate.
Spread some melted chocolate over the top of the cake and serve.

As this was the first time, I just used melted chocolate for frosting. You can use chocolate with fresh cream or icing sugar with butter for decoration.

Refrigerate the cake for about 2 hours and serve.



Note:

Instant Coffee and Vanilla essence are optional.
Always sift the flour and baking powder to avoid lumps while folding.
You can also use tuity fruity with plums.



I have a simple oven, so I baked two cakes with this amount of ingredients. The taste of the plum cake was so tempting that the first cake soon vanished from the plate before the second cake was ready!!!

Try and send your opinion.