Eggless Mango cake recipe

We have already prepared mango shake, sweet-tarty kadhi with ripen mango, smoothie and so on with mangoes. Today we will make mango cake by using mango pulp. This cake with mango flavour will be liked by your entire family.

Ingredients for Eggless Mango cake

• Maida – 1 cup (110 grams)
• Mango – 1 (300 grams)
• Condensed milk – ½ cup (200 grams)
• Powdered sugar – ½ (100 grams)
• Milk – 3-4 tbsp
• Butter – 1/3 cup (80 grams)
• Cashew nuts – 2 tbsp
• Raisins- 2 tbsp
• Baking powder – 1 tsp
• Baking soda – ¼ tsp

 How to make Eggless Mango cake
Add baking soda and baking powder in maida and mix well. Strain the mixture twice. Add butter, mango pulp and condensed milk in a separate bowl and whisk them nicely. Also add powdered sugar and mix well.
 Cut cashews into small pieces. Remove the stalk of raisins and clean with a clean cloth.
 Preheat oven at 180 degree centigrade.
 Ready the container to be used for baking cake. Grease the container with ghee or butter. Place a butter paper or plain paper equal to size of container and place it at the bottom. Grease the paper as well with some butter.
 Add dry ingredients like maida and baking powder in condensed milk and mango pulp. Whisk the batter rigoursly until all lumps get dissolve. Also add milk, cashews and raisins in the batter. Batter for making cake is ready



Pour the batter in the container and tap it on surface so that it gets even. Oven is hot, place the container in oven and set oven for 25 minutes on 180 degree centigrade. Check after 25 minutes. Cake has got turned brown from top yet. Place it back in oven and bake for 10-15 more minutes and check again. Cake has turned brown from top. Insert a knife in cake to check it. The batter should not stick to the knife. If the knife comes out clean that means cake is baked completely.
 Take out the cake from oven and allow it get frigid. Now separate the cake from mold. For this run knife all around the cake and place the container upside down over a plate. Cake will come out from the mold. Remove the butter paper from top and cut into pieces as per your preference.

 Suggestion:

• Make sure the cake batter is not too thick or too thin in consistency. If the batter is thin then cake puffs up quickly but gets flat later.
• If the batter is too thick then cake doesn’t puffs up as per desire.
• Bake the cake first for 25 minutes and then bake it as per the requirement.
• Time may vary in different oven models.

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Roasted Potato Wedges

When you feel like eating something light then potato wedges (baked) can be served during supper or coffee or as starter. It’s very easy to prepare them as well. Mix spices in potatoes and bake them, roasted potato wedges will be ready.

Ingredients for Roasted Potato Wedges

• Potato – 4 medium size
• Olive oil – 2 tbsp
• Salt – ½ tsp
• Black pepper powder – ½ tsp
• Dry fenugreek leaves – ½ tsp
• Sesame seeds – ½ tsp

How to make Baked Potato Wedges

Peel the potatoes first. If you are making potato wedges without peeling them then wash potatoes thoroughly and cut them lengthwise dividing it into 2 equal parts. Take one half and cut into 2 equal parts. Again take one piece and dice it into further 2 equal parts. Likewise cut all potatoes.
Take a big bowl and add olive oil, salt, black pepper, oregano, dry fenugreek leaves and mix well. Add the potato batons into it and mix until every baton gets coated nicely with the spices.



Preheat oven at 180 degree centigrade. Layer the potatoes over the plate one by one at distance and now place the tray in the oven. Set the oven at 180 degree centigrade for 35 minutes and roast the wedges. After 35 minutes take out the potato wedges from oven, potatoes are roasted. Potato wedges are now ready.
Serve potato wedges with your favourite drink.

Suggestion:

• You can make wedges by either peeling potatoes or as it is .i.e. with jacket.
• Any cooking oil can be used in place of olive oil.
• If you wish to make tarty flavoured potato wedges then add some red chilly into it.  

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Oven baked Mawa Gujiya Recipe - Baked Gujia Recipe

It is easier to make delicious, sweet and crispy layered Gujiyas by baking as there are no chances of the Gujia getting scattered at the time of frying. You won’t need to stand near the flame keep cooking for a long duration either. The baked Gujias are similar to the fried ones in both appearance and taste. Gujiya dipped in sugar or Chandrakala Gujias look very tempting and delicious when made through the baking process.

Ingredients for the Gujia Covering

• Maida - 2 cup (125 gram)
• Ghee - 2 tbsp (30 -35 gram)
• Milk - ¼ cup (50 - 60 gram)

Ingredients required for the Gujiya stuffing

• Mawa - 1 cup (150 - 200 gram)
• Powdered sugar - ½ cup (100 - 125 gram)
• Condensed milk - 1 tbsp (only if you wish)
• Cardamom (Elaichi) - 4 to 5. Peel the cardamom and make a powder.
• Cashew nuts (Kaju) - 10 to 12. Cut in tiny pieces.
• Raisins (Kishmish) - 1 tbsp. Remove the stem and wipe with a cloth.
• Charoli (chironji) - 1 tbsp

How to make Oven Baked Mawa Gujiya

Melt the ghee and mix it with the maida. Warm the milk a little, and then knead a dough of hard consistency using the milk. The dough should be hard enough to make Pooris. Cover the dough and keep it aside for 20 minutes, the dough will rise and will be ready for making the Gujias. While the dough rises, let’s prepare the stuffing for the Gujias.

Stuffing for the Mawa Gujiya
Put the Mawa in a microwave safe bowl and microwave it for about a minute. In a minute the mawa will be cooked and ready for the stuffing. You can also cook this on a flame if you want. Add the pieces of cashwes, raisins, and the cardamom powder that you prepared earlier. Add the powdered sugar when this mixture is cool or only a little warm. Do not add it if the mixture is hot. The stuff is ready.

Preparing Karanji for baking
Knead the dough again till it has a smooth consistency. Now break it into small balls. You should get 12-14 dough balls out of the quantity we prepared. Take each ball in your band press it till it becomes a flat oval. Prepare all the balls similarly. Now cover them with a cloth and keep them aside.
Take the pressed doughball and put it on the chakla or the rolling board. Use the rolling pin to make a 3.5-4” thin disc. Make sure it’s even all over. This will look like a poori. Take the poori and it on the Gujia mould. Keep it on the mould such that the mould fully covered. Put 2 spoons of the stuff in the middle of the poori. Dip your finger in water and use it to make the poor’s edge wet. Now close the mould such that the stuffing is enclosed fully inside the poori. Press the mould.



Remove the edges of the poori remaining outside of the mould and put on the same plate that you have the rest of the covered pooris in. Make sure it’s covered as we’ll use it later to prepare a fresh poori.
Keep the gujiya we prepared in a separate tray or spread out on a clean cloth. You can also prepare the baking tray beforehand by greasing it. Cover the gujiya with a cloth so that it doesn’t dry up. Prepare all the gujiyas similarly.

Baking the Gujiya
Grease the baking tray and put the gujiyas on the tray with a little away from each other. Preheat the oven to 200 degrees and put the Gujiya tray on the wired stand. Set the oven at 200 degrees for 10 minutes. Take the gujiyas out after 10 minutes and check them. They should be brown from the top.

Glaze the Gujiya
We’ll coat the gujiya with condensed milk to glaze it. It’ll look shiny and tempting. Dilute the condensed milk a little using regular milk. Coat the gujiyas with this sweetened milk using a brush. Turn it over and coat it from the other side too, now bake it for another 8 minutes, making sure that you don’t overcook them. It takes 18 minutes to bake gujiya. Serve the gujiyas hot and piping and enjoy the taste. When they cool down, you can put them in an air-tight container and store them for up to a week.

Suggestions
You can use the dry fruits you like to stuff the gujiya. You can use as much dry fruits as you want. If you don’t like a particular dry fruit, don’t use it. You can prepare different kinds of stuffings according to your choice and mood. Make it using Mawa, Rawa, Moong-dal, Besan or even dry-fruits and jaggery if you want.
Make sure you don’t add the powdered sugar to the mawa when it’s hot. This will melt the sugar and make the stuffing become soggy.
It takes 18 minutes for the Gujiya to bake in convection mode in the micrwave, but in a regular oven it will take less time. In fact this will take different time in different ovens depending on the temperature. You should keep checking the Gujiya when you bake it for the first 10 minutes and then set the time according to the speed of baking. Bake the gujiya from both sides till it’s brown.
If you want to reduce the sweetness of the Gujiya then don’t coat it with condensed milk.

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Egg less Christmas Cake Recipe

The taste of christmas cake is very special when made using a lot of dry fruits and spices. It’s shelf life is more than the usual life. Let’s prepare egg less Christmas cake.

Ingredients required for egg less Christmas cake

• All purpose flour (Maida) - 250 gram or 2 cup
• Dry plum (Aloo bukhara) - 200 gram
• Dry raisins (Kishmish) - 200 gram
• Walnut - 100 gram
• Butter - 200 gram or 1 cup
• Condensed milk - 300 gram or ¾ cup
• Jaggry Khand or Brown Sugar- 100 gram or ½ cup
• Plain Khand - ½ cup or 100 gram
• Tutti Frutti - 50 gram or ⅓ cup
• Glazed cherry - 8 to 10
• Almonds (Badam) - 15 to 20
• Orange zest - 1 tsp
• Lemon zest - 1 tsp
• Green cardamom (Chhoti elaichi) - 6 to 7
• Cinnamon stick (Dalchini) - ½ inch
• Cloves (Laung) - 2
• Nutmeg (Jaiphal) - 2 to 3 pinch
• Black pepper (Kali mirch) - 4-5
• Baking powder - 2 tsp
• Vanilla essence - 1 tsp
• Milk - ½ cup

How to prepare Christmas Cake

First we’ll remove the seeds from the dry plums. Then cut them into tiny pieces. Remove the stalk from the raisins. Wipe it with a cloth. Now cut the walnuts into tiny pieces. Peel off the green cardamom and grind all the spices to make a powder.



Put baking powder and maida in a filtrate. Mix it well and filter. Put butter in a bowl and add gur khand as well as plain khand in the butter. Keep mixing it till it becomes a little fluffy. Now add condensed milk and maida to it and mix well. Add the lemon and orange zest to the batter. Also add the grounded spices. Now add walnuts, currants, dry mango and tutty frutty to the batter and mix thoroughly. Add milk to the batter if it is thick. Our batter for the cake is now ready.



Preheat the oven on 180 centigrade.
Take a container of 8-9 inches in diameter to bake the cake. Spread a butter paper at the base of the container, grease it with butter and spread it evenly at all sides. Put the cake batter in the container and spread it evenly, add almonds from the top. Our oven is preheated and ready. Put the container on middle of the oven rack. Bake the cake for 35 minutes at the 180 degree centigrade.
Now check, the cake is light brown. Bake the cake for another 10 minutes. Check it. It is still a little brown in colour. Bake it for another 10-15 minutes on 170 centigrade till it is brown in colour from the top. To check the cake, we can put a knife inside it. If the knife is coming out clear then it means the cake is completely baked and if some ingredients stick to the knife, then it is not ready and we need to bake it a little more.



Our cake is now completely baked. Leave the cake for 10 minutes to cool down. Cut the cake from all sides and take it out from the container. Now put pieces of cherry on top of the cake.
This cake is very tasty. Serve the cake once it is cool, and fill the remaining cake in a container. You can store it in the refrigerator and eat it for a month.

Suggestions :
You can also take dry Khumani or dry black grapes instead of dry plums.
Khand, plain khand, brown sugar or crushed sugar anything can be used.
You can take glazed cherry, colourful jam or any candy to garnish the cake.

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Raw Mango Launji Pickle with oil

Mango pickle is most tempting and liked pickle. Mango Launji with oil is very appetizing and tarty in flavor. Everyone love eating this pickle.

Ingredients for Kairi Launji Pickle

• Raw Mango - 600 grams (5)
• Salt - 1/4 cup (60 grams)
• Fenugreek seeds - 1/4 cup (50 grams)
• Fennel seeds - 1/4 cup (30 grams)
• Mustard oil - 3/4 cup (200 grams)
• Dry red chilly - 10-12 (whole)
• Red chilly powder - 2 tsp
• Turmeric powder - 2 tsp
• Asafoetida powder - 1/4 tsp (1 gram or 1.5 grams)

How to make Oil wali Launji Achar

Wash mangoes thoroughly  and allow them to dry completely for 3-4 hours. Remove stalk and make pulp of all mangoes. Remove the seed as well. Cut the pulp into small and long pieces. Add fennel seeds in a wok and saute for 1 minute. Take out in a plate and allow it to cool. Grind coarsely in mixture grinder.
Saute fenugreek seed as well and take out in a separate plate.
Heat mustard oil in a wok. Reduce the flame and place diced mango pieces in oil. Cook for 2 minutes. Now add fennel powder, fenugreek seeds, turmeric powder, red chilly, powder, whole red chilies, salt and asafoetida. Mix all ingredients and stir constantly so that mango pieces get coated nicely with the masala. Saute for 2-3 minutes



Pickle is ready, turn off the gas. Allow the pickle to cool and store it in any container.
This Pickle can be consumed anytime, but its better to enjoy eating it after 3 days as all spices get absorbed completely. Stir the pickle regularly for 3 days with help of a spoon. This way spices will mix evenly.

Suggestions:

• Before storing pickle in any container, make sure its thoroughly washed and dry. Dry it in sunlight or oven. There should not be any kind of moisture in the container. 
• There should not be any kind of moisture or dirt in the container. Every time use clean and dry spoon for taking out the pickle from container. 
• For long shelf life of pickle, heat the oil until smoky. Cool and then add it pickle. Pickle should be soaked completely in oil. Mango launji can be consumed for 1 year.

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Sweet Milk Dinner Rolls Recipe

Tasty sweet milk rolls are liked by everyone. These can be served in morning breakfast or during dinner. Whenever you feel like eating something nice, try making this recipe.

Ingredients for Sweet Milk Dinner Rolls

• Refined flour (Maida) - 2 cup (250 grams)
• Dry active yeast - 1 tsp
• Salt - 1/4 tsp
• Butter - 1 tbsp
• Powdered sugar - 1/4 cup (4 tbsp)
• Milk - 1 cup

How to make Sweet Milk Dinner Rolls

Take flour in big bowl and add dry active yeast, salt, melted butter, powdered sugar and mix all ingredients. With help of lukewarm milk, knead soft dough. Grease your hands with some butter and knead the dough for 5-6 minutes more until smooth. Spread butter over kneaded dough, cover and keep it aside for 2 hours in a warm place. Dough will get double in size.
After 2 hours, when dough is set, with help of dry refined flour knead the dough again. Now divide the dough in equal size pieces. With this much dough, make 8 equal parts. Take one part at a time and make rolls.



Grease baking tray with some oil and place all rolls on it at distance. Spread some oil on the rolls as well. Cover the rolls and keep them aside for half hour. Rolls will puff up in size.
Bake rolls:
Preheat oven at 180 degree centigrade. Place the tray with rolls in heated oven and bake for 15 minutes for 180 degree centigrade. Check after 15 minutes. Rolls are not baked yet. Increase the time and bake until they turn golden brown in color.
Milk rolls are ready. Spread some butter over them to enhance the flavor. Milk rolls can be served with jam, butter or have them as it is. They'll taste delicious in all ways. In fact these can be packed in lunch box for kids.
Suggestions:
Baking time may vary as per the model of oven.

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Naan without Tandoor and Yeast

Tandoori naan can be prepared with ease on tawa as well. If there is no electricity and you cannot make use of tandoor or oven than naan can be prepared on tawa.

Ingredients for Naan without yeast - without Tandoor

• Maida (refined flour) - 2 cup (250 grams)
• Oil - 2 tbsp
• Baking soda - 1/2 tsp
• Sugar - 1 tsp
• Salt - 1/2 tsp
• Curd - 1/4 cup (3-4 tbsp)

How to make Tandoor Naan without Tandoor Oven

Take maida in a big bowl and make a dig in center. Add curd, sugar, salt and baking soda in flour. Mix ingredients with curd first and then with help of lukewarm water, knead soft dough. Grease your hands with some oil and knead until smooth. It takes 5-6 minutes to knead dough well. It takes around 1/2 cup water to knead dough. Keep the dough aside for 2-3 hours to set.
Take some dry flour in your hand and knead the dough again. Divide the dough into 6 equal balls. Roll one dough ball at a time, dust with flour and keep it on plate. Likewise prepare all dough balls. Cover the dough balls with cloth to prevent them from drying.



Preheat tawa. take one dough ball, dust with dry flour and roll to make naan. Keep naan bit thick and roll into round or oval shape. Sprinkle water over it and spread all over. Now place the naan on tawa with wet side down. When the surface turns bit dark in color, hold the handle of tawa and flip the tawa on flame and roast naan until it gets brown spots by flipping sides constantly. Place the back the tawa on flame. and with help of ladle remove the naan from tawa. Spread ghee over it and place it on plate. Likewise prepare all naan.
Serve hot with any thick gravy sabzi, chutney, pickle or curd and enjoy this delicacy.
Suggestions:

• You can also make use of refined flour and wheat flour in equal quantity.
• Naan with wheat flour can be prepared similarly but it may taste and look different.

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