Mango Tart with Greek Yogurt & Corn flakes Crust
3/4 cup crushed or powdered cornflakes
4 tbsp butter
1 tbsp powdered sugar (if using unsweetened cornflakes)
Preferably use a loose bottom pie pan. I used a normal round cake pan. In that case, line the cake pan with cling wrap with extra on all sides. No need to line a loose bottom pan.
Mix all ingredients thoroughly with your fingers.
Spread the mixture in the pan and slightly press down with your fingers first to make sure its evenly spread. Now press down with the back of a spoon and smoothen.
Keep in the refrigerator while you prepare the filling.
1 cup mango puree
1 ½ cups greek yogurt or hung curd
4-5 tbsp powdered sugar (based on sweetness of mango)
¼ tsp cardamom powder (optional)
1 tbsp gelatin
1 tbsp normal temperature water +2 tbsp boing water
Take gelatin in a small bowl and add normal water.
When it swells, add hot water and stir till it dissolves. Cool the mixture.
Whisk mango puree, greek yogurt, powdered sugar and cardamom powder to a smooth paste.
Add gelatin mixture little by little and keep whisking to combine.
Pour onto the crust and chill in the refrigerator for min 4 hrs or preferably overnight.
Garnish with nuts or fresh mango pieces
Slice and serve.
To make greek yogurt, tie yogurt in a muslin cloth and hang it so all the water drips away. Hang it for few hours at room temperature or overnight in the refrigerator.
Inji Mittai /Ginger Candy
250 gms sugar
250 gms jaggery
250 gms ginger
3 tbsp water
2 pieces of butter paper
Add crushed jaggery, sugar and water into a pan.
Heat on medium flame till sugar and jaggery melts.(will not become a clear syrup)
Meanwhile cut ginger into small pieces and make a paste in the blender.
Transfer the ginger paste into a non-stick pam.
Sieve the sugar/jaggery into the ginger paste and mix well. (If there are no impurities in jaggery, no need to sieve)
Keep on high flame and mix well. The mixture will be dark brown in colour.
Keep stirring for approximately half hour. The mixture will become reduced and sticky.
At one stage, you will see the mixture suddenly changes from dark brown to very light in colour. (almost white as compared to its original colour)
Transfer to a butter paper and spread a little.
Immediately place the other butter paper on top and roll with a chapathi roller to obtain even thickness.
Cut into small cubes or whichever shape you prefer before it cools down completely.
Separate the pieces and let cool completely.
Store in airtight glass jar.
Freekeh with mushrooms
Freekeh (free kah) is roasted young green wheat. It has a higher nutritive value than rice and contains more protein, fiber, calcium, iron and zinc than mature wheat. It is low in fat, has high fiber content and low glycemic index which leaves you feeling fuller for a long time…..perfect to aid in weight loss.
1 cup freekeh
1 cup chopped mushroom
1 small onion chopped
1 tbsp chopped garlic
1 cube chicken tastemaker
2 cups hot water
2 tbsp oil
Wash freekeh thoroughly until water runs clear. The first time you add water, few dry freekeh crumbs and very roasted black pieces will float on top. Discard them along with the water.
Soak in water for 10 mins.
Heat oil in a pan and add garlic, Saute it for a min and add onions.
When onions turn translucent, add mushrooms and saute till water evaporates.
Add hot water, freekeh, and tastemaker and stir well.
Cover and cook on slow flame till all water evaporate and freekeh is cooked.
Fluff with a fork and serve with salad and any side dish.
Wholewheat Bread Bars
2 cups crumbs (5-6 whole wheat bread or white bread slices)
1 tsp baking powder
¼ tsp grated nutmeg
4 tbsp butter
¼ cup brown sugar
1 tsp vanilla essence
2 tbsp choc chips or nuts
Tear the bread slices into small pieces and put in a grinder to get fine crumbs.
Mix in baking powder and nutmeg.
Beat butter and sugar in a bowl.
Add one egg at a time and beat well.
Add vanilla essence and mix well.
Stir in the bread crumbs. (the batter will be thick)
Spread on a greased baking tray and sprinkle choco chips or nuts on top.
Bake in a preheated oven at 160 degree for 20 mins or until set.
Cool and cut into bars and serve.
Sahlab / Cornflour Pudding
2 cups milk
4 tbsp corn flour
¼ cup water
¼ cup sugar
1 tbsp rose water (I used ½ tsp saffron essence)
Nuts and honey to garnish
Heat 2 cups of milk in a pan.
Mix corn flour and water in a small bowl and add to milk.
Add rose water and sugar and stir.
The mixture will become thick soon.
Let it simmer for 2 minutes and take off fire.
Transfer it to individual silicone molds or to a large mold.
Let it cool and transfer to refrigerator overnight.
Loosen the sides and slowly invert to a serving dish.
Sprinkle some chopped nuts on top and drizzle with honey.
If you are using essence as a flavoring, add after you take the pudding off fire.
The pudding as such is not very sweet. Add more sugar if you are not using honey.
I used mini silicone cupcake liners and used a toothpick to loosen the sides.
Almond Coffee Biscotti
2 ½ cups all purpose flour
1 ½ – 2 cups almonds
1 cup brown or white sugar (can add more or less)
2 tsp baking powder
½ tsp cinnamon powder
3 large eggs
1 tbsp coffee powder dissolved in 2 tsp warm water
2 tsp vanilla essence
Preheat the oven to 180 degree Celsius.
Toast the almonds for 10 minutes in the oven. Let it cool.
Mix flour, sugar, baking powder, almonds and cinnamon in a large bowl.
Whisk eggs,coffee and vanilla essence until mixed well.
Add to flour mixture and stir. Use your hands to bring the dough together.
At first it might seem too dry, but the dough will come together and will be sticky.
Rub little flour on hand and divide the dough into two.
Shape into logs and place on a parchment lined baking tray.
Flatten them with height no more than 3/4 inch.
Bake for 25-30 mins until the tops are firm and edges start to brown.
Take out of oven and cool on a wire rack for 15 mins.
Transfer to a cutting board and using a very sharp knife or a bread knife cut ½ “or ¾” thick slices. You can cut straight or diagonal.
Place the slices back on the baking tray and bake for 15 mins. (Either make them stand or place on one side and turn to other side after 10 mins).
Turn the oven off and let the biscotti stay in the warm oven for additional half hour.
Cool on a wire rack and store in an airtight container.
Serve as is or with tea/coffee.
Baked Brinjal Boats
2-3 Large Brinjals
1 onion sliced
3 cloves garlic chopped
½ tsp red chili flakes (optional)
Few cherry tomatoes
5 tbsp crumbled feta cheese
4 tbsp chopped fresh mint leaves
2 + 2 tbsp olive oil
Wash and wipe the brinjals.
Cut horizontally into two and scoop out the inside leaving ½ “ thick skin.
Rub little oil inside and sprinkle salt.
Chop the scooped flesh to small pieces.
Heat 2 tbsp oil and add garlic and saute.
Add onion and chili flakes and saute for a minute.
Add scooped brinjal flesh and mix well. Saute on medium heat for a few minutes.
Check seasoning, add mint leaves and take off fire.
Fill the brinjals boats with this mixture.
Scatter few cherry tomatoes and sprinkle feta cheese.
Bake in a preheated oven at 180 degree Celsius for 20-30 minutes or until the brinjals skin is cooked and soft.