24 June 2012

Mango & Chocolate Chips Cake- Eggless

My toddler started Montessori last Monday, and thankfully for him, and also me, he loves going to school :D. I do feel a sense of slight sadness and also happiness...you know the feeling i'm talking about rite....the all in one kinda emotion. The first day i had tears in my eyes watching him just working his way, and making his adjustments with the new environment. His teacher came and told me he is very independent and i told her that he is..and thought to myself how quickly life is passing by..my baby is out to make a mark in the world and i have to allow him to come out of the cocoon i had him in..sob..sob ;(.

Anyways, i am just glad he is adjusting so well, i really would not know how to handle if he was all tears and cries. To celebrate the success of my son's first week at school and also the much awaited monsoon showers i decided to make this cake with the combination of my favorite fruit and my son's favorite treat. Mango + Chocolate Chips = Happiness!

This cake is moist, sweet, chocolaty and with a hint of fruitiness from the mango puree, perfect for a monsoon afternoon treat and one approved (surprisingly) by my hubby (the no fruit or veggies in my cakes wala) :D. A cake with simple ingredients, no fuss preparation and absolutely & utterly delicious a bite-at-a-time. Great with a bit of Vanilla Ice cream too.

11/2 Cups - Plain Flour/Maida
1 Tsp - Baking Powder
1/2 Tsp - Baking Soda
1/2 Cup - Sugar
3/4 Cup - Mango Puree
1/2 Cup - Chocolate Chips
2 Tbsps - Milk
1/2 Cup - Veg' Oil

Preheat the oven @ 170 C and prepare a square cake pan and keep aside..
Sieve the flour, baking powder and baking soda in a mixing bowl.
In another bowl blend the mango puree, sugar and oil using a hand held blender.
Pour the wet over the flour mixture and mix to combine, add the milk and mix further to incorporate.
Once the batter is smooth and well combined, fold in the chocolate chips.
Bake in the preheated oven for 20-25 minutes.
Once done, let cool. cut into squares and serve.

13 June 2012

Peach & Mango Smoothie

The the mango season is slowly heading to an end, and in comes cherries, peaches and plums. Unfortunately, the other fruits have yet to live up (taste wise) to their good looks. The first boxes of cherries and peaches i bought was awfully disappointing. So i preserved the cherries in sugar water and made smoothies using the peaches. 

I find the scent of peaches intoxicating. Back in the village, almost every home will have a few peach trees and when someone come visiting, a basketful of peaches will be freshly plucked and laid out to be enjoyed by everyone. Precious memories, i dunno whether my son will get to experience the beauty of a rustic village life but i sure hope he gets to taste the fruits from my birthplace. Anyway, back to the smoothie, it is a mock -tail of peach and mango and oh-so-good. The fresh scent of peach and the sweetness of the mango was a delightful combination. This recipe is for just one person.

1 Cup - Peach halves, skinned
1/4 Cup - Mango Puree
1/3 Cup - Milk
2 Tsp - Sugar
3-4 Tbsp - Water

Mix everything in the food processor and blitz till smooth. Add sugar and water depending on how sweet and thin you want your smoothie to be.
Garnish with crushed pistachios and some fresh sweet cherries.

Super simple, fresh and delicious refreshing drink served. Enjoy!

8 June 2012

Potato Fritata

Fritata makes for a wonderful breakfast when you are short on time but need to serve a filling breakfast. The days i get up late to prepare breakfast for my hubby, he gets a fritata :). The man has no complain whatsoever because he loves it just as much as i love making it. There are a lot of ingredients you can play around to make a great fritata but when simple ingredients works their magic...it is always very satisfying.

1 Big - Potato, sliced thin and shallow fried
1 Big or 2 Medium - Onions, sliced thin
1 Medium - Tomato, seeded and sliced thin
1 - Red Chilli, seeded and diced
1/2 Tsp - Red Chilli Powder
2 Tbsp - Butter
6 - Large Eggs or 2 Eggs per head
1 Tsp - Oregano, dried
1/2 - 1 Tsp - Garlic Salt or as per taste

Shallow fry the sliced potatoes until the slices are partially cooked, meaning no resistance when you prick it with a fork, and let drain on a kitchen towel.
Heat the pan, melt butter and layer the onion rings and cook till translucent, then add the tomatoes and chilli and sprinkle some salt over it.

Now layer the potatoes atop the onions and sprinkle some more salt. 
Beat the eggs till well combined and the chilli powder and beat to mix, then pour this mixture over bed of potato and onion and turn down heat to medium-low.
Cook till the egg mixture doesn't flow when  you tilt the pan. At this point flip the omelet and cook till the other side is cooked about 2-3 minutes.
Transfer to a plate, cut and serve with some tomato ketchup. Simple yet a very sumptuous breakfast served.