It is not uncommon to wait for the summer season to be able to feast on mangoes. Are you smelling the sweet aroma of ripe mangoes? For me it’s a big YES. My big haul of organic and direct from the farm Hapoos mangoes, has arrived. My hands are itching to experiment with many recipes with mangoes.
There are umpteen ways to relish this fruit and to turn your meals interesting. So beat the heat, stay cool and energised with a sense of contentment this summer with this comforting and soothing fruit.
There are so many ways to enjoy this fruit. Some ways are fun, some are indulgent and some are healthy. A sliced mango by itself or get creative and brighten up boring meals. Take your pick and have a blast with this delicious fruit.
To begin with, I have made a delicious dessert made with vanilla sponge cake and filling of whipped cream & mangoes. Its shaped like a dome.
This dessert has different textures. The filling is soft, the cake is chewy. The dessert is sweet and balanced with the little tart mangoes.
It has everything you need to keep your taste buds singing with happiness. So are you ready guys 😊
Preparation time 15 minutes
Cook Time 35 miutes
Ingredients to make Mango Dome :
Let’s make sponge cake first as this is the base for the dessert :
Sugar 125 gms
Unsalted Butter at room temperature 50 gms
Eggs 4/ or 1 cup buttermilk/condensed milk
Vanilla essence 1 tsp
All Purpose Flour 125 gms
Baking Soda 1 tsp
Baking powder 1 tsp
Salt a pinch
Coconut milk 1 cup or less
Simple Sugar syrup 3 to 4 tsp
Mango puree 1/2 cup
Mango pieces chopped
Whipped Cream 1 cup
Mint leaves to garnish
Canned cherries to garnish
How to make Mango Dome
To make sponge cake, cream butter, eggs/condensed milk/buttermilk & sugar together.
Add vanilla essence and beat it with hand blender
Add dry ingredients like Maida/APF, baking soda & baking powder.
Add a pinch of salt
Beat again to blend everything together
Next add coconut milk to adjust the consistency
Pour in greased baking pan and tap on kitchen counter few times to remove air bubbles.
Bake in preheated oven at 180 degrees for 35 to 40 minutes
Remove and cool it on wire rack.
Take a bowl/ steel katori and cut the cake in dome shape. Make 2 semi circle pieces for dome shape. One for upper layer and another for down layer.
Now cover the glass bowl with cling wrap on inner side and let the cling film hang loose.
Fill lower part with 1 piece of cake and cover till corner of glass bowl. If necessary, take few crumbs of cake and adjust the shape.
To make simple sugar syrup :
Traditional simple syrup is made from one part water to one part sugar (1:1).
Heat the water first, before adding the sugar. Heating the sugar and water together won’t ruin the syrup — it just takes longer to heat. Once the sugar is dissolved, let the syrup cool. Store it in a glass container in the refrigerator for two to three weeks.
Soak it with simple sugar syrup and press with your fingers to form a shape. Place this in freezer to set for 10 minutes or more
Now make the filling :
Take 1 cup whipped cream and add Mango puree and chopped Mango pieces.
Remove cake bowl from freezer and fill with whipped cream filling till 3/4 of bowl.
Now cover the top of dome with another half of cake piece. Again soak it with some more sugar syrup. Press lightly with fingers and cover the dome with overhung cling film.
Put this back again in freezer to chill further for few hours. When serving take out and remove the cling film and un mould the dome on to plate.
Decorate with Mango puree Nd Mango pieces.Garnish with some mint leaves and canned cherries.
Cut it into pieces and enjoy it chilled.
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Ice apples or tadgolas are available across coastal regions of India during summer. The fleshy and juicy fruit of the sugar palm tree is probably the only thing you need to eat on a hot sunny summer afternoon.
Mother Nature has its own ways of protecting us from harsh climatic conditions. It is a great way of beating the heat.
Tadgola is translucent and pale white in colour. The fruit is called tadgola in Marathi and Hindi.
The fruit acts like a natural coolant and helps in maintaining the body temperature during summers. The benefits of tadgola make it a perfect thirst quencher during the hottest months.
It is a great way of beating the heat The best way of eating it is by removing the white outer covering and putting the whole fruit into your mouth. This is one fruit that I totally love.
Believe me it is pure bliss!
Preparation time : 5 minutes
Cooking time : 5 minutes
Serves : 1
Ingredients to make Tadgola Cooler
Tadgola/Ice Apple peeled 2
Lime juice 2 tsp
Sugar syrup 2-3 tsp
Soda 150 ml
Mint springs 2
Salt a pinch
Chat masala to coat glass rim
Ice to top
Process to make tadgola cooler :
- Peel the tadgolas and blend them to make a puree.
- Add this to a cocktail shaker with lime juice, sugar syrup, mint leaves and top it with ice and soda.
- Shake well
- Dip the rim of glass in lime juice. Coat it with chat masala.
- serve chilled garnished with lime and mint leaf.
My Tip :
Consume it as soon as you make it. Don’t keep in the fridge
PANEER LABABDAR KATHI ROLLS/FRANKIE
Kathi roll is an Indian street food, originated from Kolkata, where Indian roti/chapati/ flatbreads are filled with veggies, chicken, mutton etc along with some chutneys and salad.
As Paneer is loved by all, and for a change other than potato tikki filling, I opted for this. These wraps have stuffing of paneer, which is sautéed in spicy masala. The mouth watering spicy masala of paneer wrapped in chapati or paratha is a treat to taste buds at anytime anywhere.
This recipe is fairly simple and the good part is that it’s quite easy. Traditionally the tortilla for kathi roll is made my mixing all purpose flour or whole wheat flour, but to make it healthier, you can use 100% whole wheat flour, or can use 50 : 50 ratio.
You can get whole wheat tortillas from store or make it at home. Or you can use your leftover chapatis/Roti’s. Just place them in the fridge if not using the same day, next day warm it on griddle and you are sorted.
It is a healthy, nutritious and quick recipe that you can easily prepare at home. Perfect for kids tiffin too! Serve thus along with some fresh salad and you are sorted.
Preparation time : 15 minutes
Cook Time : 20 minutes
INGREDIENTS : To make Tortillas/roti
1 cup Maida
Or 1/2 cup maida & 1/2 cup whole wheat flour
Salt to taste
3/4 cup Water (approx)
1 teaspoon Oil to finish up the dough
Assemble all the ingredients and knead a soft pliable dough. Make equal size balls out of the dough. Dust it with dry dough. Using a rolling pin, roll it like a big circle. Heat a griddle/tawa.
When tawa is hot, transfer the rolled out roti onto the hot tawa. Flip and cook until evenly cooked and brown from both the sides.
Fully cooked and puffed up Tortillas/ roti is ready. Take it off the flame and apply ghee. Place it in a container and cover. Repeat the process with rest of the dough.
To make Paneer & Mushroom lababdar
200 gms paneer
1 pack of mushrooms
3-4 tbsp oil
1 tsp Cumin seeds ,
2 bay leaves,
1.5 tsp crushed ginger garlic
1 medium size onion chopped,
2 medium size tomato chopped
Salt, turmeric, red chilly powder, cinnamon to taste
1.5 tbsp kitchen king masala
Grounded 1/4 cup of almond, cashew, poppy seed powder
1 medium size onion
2 medium sized tomatoes
1 small sized green capsicum
1 tsp Kasuri methi crushed
2 tsp Fresh cream
Add cumin, cloves, ginger garlic paste, bay leaves to oil
Add chopped onions and cook it well until it turns translucent.
Once onions are done nicely, add chooped mushrooms. Saute nicely for a while. Add finely chopped tomato, turmeric powder, red chilly powder, kitchen king powder and add 1 tsp garam masala, salt to taste, cinnamon powder, grounded cashew, almond, poppy seed powder and cook it really well until it starts oozing out the oil
Once all these are cooked really well, add onion, tomato, green bell pepper that was cut in big pieces and paneer at this step….after adding the paneer..stir very gently else paneer will break or scramble….
Let it cook well but do not cover the pan at this time….once done you can add lil of dried fenugreek, chopped cilantro/coriander leaves and fresh cream to it.
ASSEMBLING KATHI ROLLS
You will need :
Peeled, washed and cut onions
Pre cooked Rotis/wraps/Tortilla
Let’s start assembling them.
Spread green & red chutney on the wrap/roti.
Place lettuce in the center.
Spread spoonful of paneer mushroom lababdar over lettuce leaf.
Add some onion.
Generously spread some more green chutney on top. As per one’s taste add lemon juice or chaat masala on top.
Start folding the roti.
Secure the edges with a toothpick.
Or wrap the kathi roll in wax paper.
Warm kathi rolls are ready.
Serve hot with potato fingers.
Flavoured Kokum Sharbat
Kokum is a fruit which is famous for its healthy and refreshing cool drink. Kokum juice is not only delicious but it also has several health benefits.
Kokum, is used mainly in Maharashtrian, Konkan and Gujarati cuisine. When added to food it imparts a pink to purple colour and sweet/sour taste. It is a preferred substitute for tamarind in curries and other dishes.
Kokum juice is preferred especially during hot summers. It is delicious and has a cooling effect on the body. It is very refreshing drink. It not only quenches your thirst, but also helps to prevents dehydration and sunstroke due to heat.
During summer Kokum Sharbat is served as a refreshing drink. You can either add sugar to it or salt depending on your taste.
Make this yummy drink to tickel your tastebuds.
To make Kokum Concentrate at home:
Ingredients required :
100 gm Kokum (I have used wet variety)
2 cups Water
100 gm Sugar
1 tsp Roasted Cumin Powder
1/2 tsp Pink salt
Regular Salt to taste
Soak the kokum in 2 cups of warm water for 1-2 hours.
Mash it nicely and strain the water. Keep it aside.
Add the leftover Kokum in a pan along with sugar, roasted cumin powder, & both salts.
Cook on low heat for 6-8 minutes until sugar melts.
Add previously made Kokum water in the pan and bring the mixture to a boil.
Cook for another 5 minutes. Kokum syrup should reach almost 1 string consistancy.
Remove the pan from heat and let the mixture cool completely.
Strain the mixture and store in a glass bottle in refrigerator for later use.
Ingredients to make Flavoured Kokum Sharbat
Prep Time : 10 mins
Chilling Time : 2 Hours
Serves : 2
Kokum Concentrate- 5-6 spoons ( less or more as per your taste)
1 green Chilli chopped for extra zing
Coriander-1 tbsp chopped
Ice cubes few
Red Chilli flakes 1/2 tsp
Mint leaves to garnish
Water- 2 glasses
Ginger- small piece (chopped)
Garlic cloves- 2 chopped
Kokum pieces to garnish
How to make Flavoured Kokum Sharbat
Pour water in a jar, add kokum concentrate. Now add chopped Garlic, Ginger and chopped green chilli. Place it in refrigerator for few hours to cool and let the spices get infused in kokum sharbat.
Take it out from the fridge and strain it. Now pour into glasses and add chopped fresh coriander leaves. Sprinkle some red chilli flakes. Add lots of ice cubes.
Garnish with mint leaves and enjoy your spicy kokum sharbat.
GAJAR HALWA SPRING ROLLS SERVED WITH RABDI
I was craving for some classic indian dessert, so the first thought came to my mind, was Carrot Halwa, but Not the regular one, but with a twist 😜
Gajar Halwa (Carrot Halwa), an epitome of finest Indian sweets, is a delicious dessert prepared from carrots and milk.
This popularly known halwa makes its presence in most special occasions like festivals, celebrations and parties. It is one of the classic Indian sweets that would not fail to impress anyone.
Today I have given this halwa a twist, and made spring rolls out of it. Serve this with Rabdi or scoop of an ice cream, and you bet, everyone would ask for 2nd helping.
Surprise your family and friends by preparing this restaurant style Gajar Halwa Spring Rolls with Rabdi at your home.
Prep Time 10mins
Cook Time 40 mins
Ingredients to make Gajar Halwa Spring Rolls
To make Gajar halwa :
Red Carrots 500 gms
Milk 1 liter
Sugar 1/2 cup less or more to your taste
Milk powder 1 tbsp
Clarified Butter 2 tsp
Chopped dry fruits handful
To make Rabdi :
milk 500 ml
1/4 cup Sugar
To make Spring rolls :
Spring roll sheets readymade 12
Maida slurry 1/4 cup
Oil to deep fry
How to make Gajar Halwa Spring Rolls
Grate 500 gms of peeled red carrots. Boil 1 liter of milk in a non stick pan.
As milk comes to a rolling boil , add the grated carrots and cook on low heat. Continue to stir it at regular intervals.
After nearly 15 minutes when milk almost dries up and fully absorbed in carrots, add 2 tsp ghee. Mix and cook for few more minutes.
Add sugar and cook till water from the sugar dries up completely. Add 1 tbsp milk powder so that remaining moisture with be absorbed by it.
Transfer this cooked gajar halwa into a bowl. Add handful of chopped nuts. Cool it.
For making Rabdi :
Boil 500 ml milk. Add 1/4 Cup sugar, stir continuously and keep scrapping the sides of the pan. Stir and cook till thick, then take off the heat. Keep to cool
To make spring rolls :
Keep spring roll sheets covered in wet cloth.
To seal the edges of spring rolls make slurry. Mix 2 tbsp water+ 2 tbsp apf/maida. Make a thick paste.
Place cooked gajar halwa on one corner of the sheet, start rolling it by tucking in the corners. Roll it tight. Apply slurry on the corners to seal the edges.
Deep fry on low heat till it turns golden brown and crisp. Drain on kitchen towel.
Serve hot with chilled/warm Rabdi.
Video recipe here 👇