Whole Wheat Mango Cake (Eggless)

This time it was dear hubby birthday. Since he loves mangoes, the option was very simple - Mango cake

This time, I thought I should try with a healthier variety. I used whole wheat instead of maida. And trust me, the taste was just awesome. None of us could make out that it was a whole wheat cake. It was as delicious and as soft as the maida cake. Probably milkmaid had done its trick :)

 

Ingredients:
Whole wheat flour/atta - 1.5 cups
Baking powder - 1 tsp
Baking soda - ½ tsp
Oil \ one-forth cup or ½ cup chopped chilled butter
Milkmaid - 200 grams/half a tin
Mangoo puree - 1 cup
Sugar - 4 tsp
Vanilla essense - 1 tsp

Mango mousse icing: (optional)
Mango puree - one forth cup
Whipping cream - one forth cup
Icing sugar - 2 tsp

Procedure:

Preparing the cake:
1.seive 1.5 cups whole wheat flour/atta, 1 tsp baking powder and ½ tsp baking soda in a bowl. Keep the sieved dry ingredients aside.
2.Take a bowl, add oil to it. Add Milkmaid and beat well. Next add the mango puree and beat it again.
3. Add also the vanilla essence and sugar and then add the sieved wheat flour along with baking powder and baking soda.
4.Beat it well for about 5-10 mins
5. Grease ghee to the baking tray and pour thi into the tray.
6. Preheat the oven at 160 degress for 5 mins and then place this baking tray in the oven for about 40 mins.
7. Insert the spoon in the cake. If the spoon comes out clean, the baking is completed and cake is ready.
8. Once it cools down, decorate it with mango mousse icing.
Preparing mango mousse icing:
1.Mix the cream with sugar and mango puree and beat it well
2. Spread it over the cake once it has cooled down.

 That's my little naughty daughter who has painted the Mango icing over the mango cake for her dad.
Its just like her other painting ;)

Notes:
1. To prepare the mango puree, I have used 2 mangoes and extracted its pulp and then pureed it in the juicer with 2 tsp sugar. The same puree I used also for the icing.
2. As usual, I have prepared this cake in Kenstar OxyFryer. You can also use any convection oven for the same.

Parwal Ki Sabzi\ Pointed Gourd Curry

Parwal is also known as Pointed Gourd and is not a very common ingredient in our kitchens. It is mostly used in North Indian cooking.

It has many health benefits. It is rich in Vitamin A, B1, B2, and C and also Magnesium, Calcium, Potassium, Phosphorous and lots of other micronutrients. It helps lower cholesterol. It is easy to digest and is recommended for people suffering from stomach ailments.  In Ayurveda, Parwal is used to treat the gastric problems. It helps in weight loss and act as a blood purifier.

These immense health benefits made me to try out this recipe. I learnt this recipe from one of my colleague. It turned out very delicious and was just loved by my hubby. Taste Bhi , Health Bhi :)

 

Ingredients:
Parwal\ Pointed Gourd - 5
Onion - 1
Tomato - 1
Ginger-Garlic paste - 1 teaspoon
Mustard seeds - half teaspoon
Jeera\ Cumin seeds - half teaspoon
Chilly powder - half teaspoon
Turmeric powder - half teaspoon
Garam Masala - one teaspoon
Oil -  1 tablespoon
Salt
Water
Coriander leaves - chopped finely

Procedure:
1. Grind the onion and tomato in the mixer to prepare onion tomato paste and keep it aside.
2. Wash the parwal and peel the skin. Trim both its ends. Chop it horizontally and keep aside. Parwal usually has a white center along with tender seeds but sometimes they are a bit yellowish and have hard seeds. If the seeds are hard then discard the seeds.
3. Take a kadhai and add 1 tablespoon oil. Next add mustard seeds and once they splutter, add jeera.
4. Next add the onion tomato paste and fry for some time. Also add pinch of salt.
5. Once the raw taste of onion disappears, add the turmeric powder, chilly powder and garam masala.
6. Finally add the chopped parwal. Add sufficient water and salt.
7. Let it cook for 10 minutes till the parwal is cooked.
8. Garnish with chopped coriander leaves.