Mango Spice Cake with Mango Compote  (Eggless)

Mango Spice Cake with Mango Compote (Eggless)

I know January is the month we are all making those resolutions to be good about what we eat etc… But let’s face it, what we really need to be doing all year round is moderation, including sweet indulgences. Don’t make a cake just for yourself or your family – make it for a get-together or a special occasion – that way you not only share the indulgence but have friends and family taste your wonderful cooking – win-win situation, if you ask me. This cake was inspired by the recipe I found in the January edition of Vegetarian Times, a magazine that can put out some recipes that I am immediately attracted to. This was a heavily mango based recipe and I cannot think of one Indian who can resist a recipe with mangos. So there I was folding the edge of the page even as I was reading it.  I made a trial run of it as it is intended for an upcoming event. Lo and behold, with my husbands extreme chopping skills, I donned my apron and set of to work. Well, not really – was still in my nighty, but hey, who’s judging, right? Very easy, very quick cake to make – Not much flour, a lot of fruit. According to the recipe, the cake made in a  8×8 square pan I made it in yields about 12 pieces at 249 calories each. Enjoy it with friends and family Ingredients For the Cake 2 cups all purpose flour2tsp ground cinnamon1 tsp ground ginger (i used fresh)1tsp baking soda1/2tsp salt4 large mangoes, peeled and diced -about...
Banana and Coconut Pradhaman/ Payasam

Banana and Coconut Pradhaman/ Payasam

I am not usually a fruit in a payasam sort of person – I love me milk with sugar and cardamom, at times with freshly cooked rice. But the challenge for Avant Garde Cookies for the hush-hush week that Roshni laid on me was using fruits or whatever to make a pradhaman. Thanks for the push, Roshni – We actually loved it and it was almost a meal to have a cup of that, as a replacement for breakfast. A very simple and quick to put together recipe. Ingredients 4 ripe bananas 1 can condensed milk 1 can evaporated milk 1 cup of sweetened coconut (grated) 1tsp of cardamom 7-8 crushed cashews 1tsp of coconut oil 1tsp of butter Method Empty condensed milk and the evaporated milk in a sauce pan and whisk together. Pour into a mixer along with the bananas and blend until smooth Pour back into the saucepan and start heating In a separate pan, lightly brown the coconut and cashews with 1 tsp of butter Add to the boiling mix Allow it to cook with the pradhaman for about 2-3 minutes Add 1 tsp of coconut oil before serving  ...
Cardamom and Pistachio Cookies

Cardamom and Pistachio Cookies

These should ideally be called the everything-in-it cookies. After yet another looooong haitus, here I am back in a holiday mood with a cookie recipe. It was also for a friend’s son whose birthday. If one knows the basic requirements to make a cookie, like flour and baking soda, oil etc, then one can get creative with cookies and make them as healthy or decadent as one wants it. I had experimented with Giada’s pumkin and Raisins oatmeal cookies and they were a hit even with my little lassie, so I ventured on to try a similar cookie with several new and interesting ingredients. My little one offered a cookie to a lady who took her pictures and my son’s senior pics and I just got an email from her with compliments on the cookie and a recipe. So this one’s for you Melody J Most of these ingredients are dispensable or changeable depending upon what’s available in your kitchen and what you like in your cookie. And with those caveats in place, let’s check out the recipe. Prep Time 20 minutes Bake time 15-18 minutes Makes about 25-30 cookies Ingredients 1 cup all purpose flour 2 tbs coconut powder 2/3 cup rolled oats 3 tbsp quinoa flakes 3/4 cup turbinado raw sugar Zest of 1 clementine 1 tsp lemon extract 1 tbsp maple syrup 1/2 cup of chopped dates 1/2 cup of raisins 1/2 tsp salt 1/2 baking soda 1/2 tsp cardamom 1/2 cup veg oil 1/4 cup chopped pistachios 3 tbsp milk Method Set oven to 350 F Grease couple of cookie pans (parchment paper –optional) Mix...
Nutella Cookies

Nutella Cookies

My first post for Avant Garde Cookies this month was a challenge – to make a dish with 5 ingredients or less – now as an Indian, you will know we use a lot of ingredients to make our food and I was turning a few recipes in my mind, including the raita I posted last … But as luck would have it, my yoga teacher posted this cookie recipe with 4 ingredients and I was jumping with joy – Yes!!!!!! There is my post for the event A recipe from My Tasty Kitchen Simple and delicious Nutella Cookies -Makes about 22- 8 minutes to prepare and 8 minutes to bake and voila! Ingredients 1 cup nutella1cup all purpose flour1/2cup of sugar1egg Method Heat oven to 350 Fblend all 4 ingredients together Make 1 inch balls Flatten with the base of a cupBake for 8 minutes Goes to Avant Garde Cookies –Check out the other AGC thoughout this week  Anusha, Jayanthi, Kavitha, Radhika, Veena, Priya S,...
Banana Upside Down Cake

Banana Upside Down Cake

What do you do when you have a sweet craving? Sometimes you give in and go the whole nine yards and make something with what you’ve got. Thus came about this banana upside down cake. I has several super ripe bananas – hate those btw – and the only way I could imagine having them was in either a bread or with this recipe, in a cake. I used a recipe that I’d already tried out for the cake and just added the caramelized bananas…Ingredients ½ cup butter 1 cup sugar 2 large eggs 1.5 cup all purpose flour 1tsp baking powder 4-6 ripe bananas 3-4 tbsp Demerara sugar  Preparation Preheat oven to 350 Butter a 9 inch pan (I used pyrex) Cut bananas lengthwise and arrange neatly on the bottom of the pan Sprinkle the Demerara Sugar generously over the bananas Cream butter and sugar in a mixer Add eggs 1 at a time Then the flour with the baking powder Mix until it s a creamy batter (don’t over mix) Pour the cake batter evenly over the bananas making sure not to disturb the arrangement. Bake for about 30 -35 minutes or until the top of the cake is golden. Cool it before loosening the sides of the cake Gently invert on to a cake holder. The bananas should look glazed, caramelized and delicious.  Enjoy by itself of with a dollop of vanilla...