Summer is synonymous to Mangoes. Isn't it? Everybody's favorite Mango, the king of fruits. People just jump into buying this summer fruit as soon as it appears in the market. And my family is no exception. Hubby dear is bringing bags full of mangoes almost everyday. My anniversary falls also on the first month of Summer. My hubby is not fond of any cakes which are frosted with creams, so last year I made a no-bake mango cheesecake for my anniversary and this year I made this Mango upside down cake. So long, I've baked lots of cakes, but never made a cake with fruits, so thought to try this cake as I never made one before. 

           It was a big hit off course, with mangoes you can never go wrong. Not only hubby, kids also loved it to the core, even though my little ones are not so fond of mangoes. Chunks of fresh mangoes with caramelised sugar over a soft and spongy cake, aha, a mouth full of heaven. Use mangoes those are little firm, not the soft ones.

Ingredients ::
All-purposr Flour : 1 and 1/3 cup
Sugar : 2/3 cup
Butter : 1/2 cup (In room temperature)
Yoghurt/Curd : 1/2 cup (In room temperature)
Eggs : 2
Vanilla essence : 1 tsp.
Baking Soda : 3/4 tsp.
For Topping :: 
Fresh mangoes : 2-3, big (or as needed to cover the top)
Brown sugar/white sugar : 1/2 cup
Butter : 2 tblsp.


How to:
  • For topping : 1) Cut the mangoes lengthwise in medium-thick pieces. Set aside. 2) Heat butter in a pan on stove-top. Once melted, add the sugar and simmer till sugar incorporates well, stirring continuously until you get a thick paste in spreadable consistency.
  •  Grease the bottom and the sides of your cake pan, then spread the caramelised butter-sugar mixture into the bottom of your pan. Caution: Spread the butter-sugar mixture immediately after made, otherwise it'll get hard, so grease your cake pan beforehand.
  • Then arrange the mango slices over the butter-sugar mixture in ant pattern you want. I made a Rose pattern(refer pics for this in the below collage). Keep aside the cake pan and let's prepare the cake batter. 

  • For the cake batter : In a medium bowl, whisk together the flour, baking soda and salt. Set aside. In the bowl, beat the sugar and softened butter until light and fluffy. Add the 2 eggs one at a time, beating after each addition. Beat in the vanilla. 
  • Now add half of the flour mixture and beat to mix well. Next add the curd/yoghurt and beat to mix it in the batter. Lastly add rest of the flour and beat till incorporated well. Add milk if needed to get a creamy batter. 
  • When batter is ready, pour it over the mango arrangements carefully. Preheat your oven to 180 degreeC and bake for 45 minutes or until a toothpick inserted in the middle of the cake comes out clean.  
  • Remove from oven and let it cool on a wire rack for 10-20 minutes. Then run a thin knife along the edges of the pan, invert onto a platter and continue cooling.
  • Serve at room temperature. serve a scoop of vanilla or mango flavoured ice-cream by the side, if desired.


Sending this dish to Kolkata Food Blogger's Ongoing Summer event.




















   With fruits, choices are endless. Any way, you use it, the end product will be only fruity and delicious treat. When it comes to summer fruits, you'll be spoilt for choices. I love summer fruits - Mango, Payaya, Litchi, watermelons, Honeydew melons..all are my favorite. Actually, my most of the summer diet consists of fruits, when in summer my appetite goes down, I just love fruit juices and fruit salads. And it's the best time to lose some extra weight. I'm hoping to loose some too. 
     Yesterday, when I bought some mangoes and watermelons from market, I made my mind to make some fresh fruit popsicle. My kids demand everyday for some popsicles after coming from school these summer days and I just hate those store-bought popsicles, just full of water and color. So, thought to prepare this easy-to-make fresh fruit popsicle and combined two fruit juices in one and made these cute yellow-red popsicles. My kids just got overwhelmed seeing these cuties. 


You need :
Fresh/canned Mango : cubed
Fresh watermelon : cubed, seedless
Sugar : as per taste
Kulfi moulds or cups to set the popsicles
Ice-cream/popsicle sticks


How To :
  • Prepare your moulds or cups and keep near you. Set your freezer temperature to coldest. 
  • Put First the mangoes with little sugar in a blender and make puree adding little water. Fill your moulds with mango juice till half and put them in freezer. Keep there for at least 1-1.5 hour. 
  • Meanwhile, prepare watermelon juice same way as above. Check the moulds in between, when you see that the mango juice has set, place the popsicle sticks in the center of the mould. Then pour the   watermelon juice over teh set mango popsicle. Again put them in the freezer and keep at least 6-7 hours to fully set, preferably overnight.
  • Next day, just before having them, place the moulds on a bowl of water and demould them. Serve immediately and enjoy the fresh fruit popsicle made at home with best ingredients and without any color or chemical. 
Enjoy !!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

I'm sending these popsicles to Kolkata Food Blogger's ongoing Summer event, Summer Splash: Coolers.










So the mango Season is almost here. I gathered all the recipes Featuring Green and Ripe mangoes, I have posted so far on my blog for you all..................

Drinks/Beverages :

1. Aam Panna



2. Mango-Litchi/Lychee Slush


Frozen Delights :
 1. Mango Kulfi (low-fat)


2. Mango Ice-cream with Pistachio flavour

3. Mango-Watermelon Popsicles



Breakfast dishes :

1. Mango and Banana Pancakes



Baked Goodies :

1.  Eggless Low-fat mango Cupcakes


2. No-bake Mango Cheesecake (using Paneer, condensed milk and gelatin)



Dessert :

1. Aam Kheer 



2. Mango-coconut Burfi
 


3. Mango-Pistachio Peda (Microwave Recipe)


4. Mango Halwa



5. Baked Aam Doi(Mango Yoghurt)



6. Mango Custard




 
Side Dishes :

1. Kancha Aam-er Dal( Raw Mango lentil)


Chutney : 

1. Green Mango Chutney




The list will grow in future for sure...................
If you try any one of these recipes, let me know, you can share your tried recipes with me.







   This is the post to share an experiment, a successful one with you all. Soya beans or soya nuggets are one thing that is not liked by any one of my family members. I kind of like and dislike the thing too. But I know it's my job to introduce good things to my family's diet. We all know that soya nuggets are so much beneficial to our health. So one fine day, I made my mind to cook soya nuggets in some interesting way. The recipe clicked me suddenly and I gave the curry a chatpata(tangy and spicy) flavour. To my surprise, everybody has licked the plate clean and it was a great side dish with roti/chapati. My daughter who hates soyabean, gave a thumbs up and ordered me to make it at least once a week. So without much ado, I'll share the recipe now, hope you all will find it interesting, too.



You Need :
Soya nuggets : 1 cup
Potato : 2, medium, cubed
Onion : 1, big, sliced
Ginger-garlic paste : 1 tblsp.
Green chillies : 1-2, finely chopped
Tomato : 1, chopped
Turmeric powder : 2 tsp.
Red chilli powder : 1-2 tsp.(according to your taste)
Tomato ketchup/sauce : 1 tblsp.
Green chilli sauce : 1 tsp.
Oil : 2 tblsp.
Salt to taste
Sugar : 1 tsp.

How To :
  • Wash and soak the soya nuggets in water for half an hour and then add in boiled water to cook for 5-7 minutes. Remove and drain the water and keep them aside. Boil the potato pieces till just done. 
  • Heat oil in a pan, add sliced onions and fry them till they are just brown. Add chopped green chillies and ginger-garlic paste. Mix well with onions, then add tomatoes and turmeric powder. Stir and cook till tomatoes get mashed with onions. 
  • Now add boiled potatoes and soya nuggets. Season with salt and mix well with onion-tomato mixture. Stir fry for 2 minutes. Then add tomato and green chilli sauce, add little water and mix well. Add red chilli powder according to your tolerance level and mix well with soya nuggets. Add sugar and pour about 2/3 cup hot water in it.
  • Cover with lid and let it cook until all water evaporates and soya nuggets soak all the spices inside. Check the seasoning and stir fry for some more time to soak all the excess liquid. Lastly add some freshly chopped coriander leaves and mix well. Remove from heat and serve warm with roti, paratha or even rice or pulao. {Hint : It will be a dry but a saucy dish]



All you need a freshly cut salad to go with it. Wasn't it a chatpata side dish? Do try and let me know if you have liked it or not........................







Black pepper is a spice that I like very much. I see anything with black pepper, I get tempted to taste the dish immediately. This one recipe with paneer, Dum Paneer Kalimirch(cottage cheese cooked with black pepper) I found on my friend's blog, from the moment I saw this recipe, I got tempted and made it next day, collecting after all the ingredients. Black pepper is used here for the heat instead of red chilli or green chilli. This one is very flavourful dish which goes well with any kind of Indian flatbread like roti, naan or paratha etc.
    A big thanks to Jayati for this nice recipe..loved it a lot, I had to omit mint leaves as I don't like the flavour of mint leaves in a curry but the gravy tasted awesome without it. My paneer loving daughter licked the whole plate and gave a thumbs up.




Recipe link from Jayati's blog : Dum Paneer Kalimirch

You Need :
Paneer : 250 gms., cut into cubes
Onion : 2, large, finely chopped  
Ginger-Garlic Paste : 1 tbsp

Green chilli : 1, chopped (optional)
Thick yoghurt/curd : 2 tbsp, nicely beaten
Coriander powder : 2 tsp
Cumin powder : 1 tsp
Black pepper powder : 1 tsp

Garam masala powder : 1/2 tsp
Cream : 1 tbsp

Sugar : 1 tsp.
Salt to taste

Oil : 2 tblsp.
For Tempering :
Cardamom - 3, Clove -3, Cinnamon - 1(1" stick)
Bay leaf :1
Dry red chilli :1









How To :
  • Heat 1 tblsp. oil in a pan, add the paneer cubes, sprinkling a pinch of salt over them. Fry them till golden brown from both sides, around 2 minutes from both sides. Remove and throw them in lukewarm water for softer paneer.
  • Heat little more oil in the pan, when hot, temper the oil with dry red chilli first, then bay leaf, cardamom, cinnamon, cloves and black pepper kernels. When they start to sizzle, add chopped onions. Saute till onions turn light brown from edges. Next, add ginger-garlic paste and green chillies. Saute for 2 more minutes. 
  • Now lower the heat to low, add the nicely beaten curd to the pan, then add coriander, cumin and black pepper powder one by one and mix well with the curd/yoghurt. Saute for 2-3 minutes till oil separates. Add fried paneer pieces and mix in the masala paste. Then add 2/3 cup hot water, season with salt and cover the lid and let it cook on medium heat.
  • When done, add fresh cream and sugar, mix in the gravy. Let it cook for 1 minute on low heat. Remove from heat and serve.   
Enjoy with any Indian flatbread like roti, paratha or naan.







Well, this is a special post, as after 2 days on April 15th, it is Bengali New Year, the first day of Bengali calendar year 1422. It falls either on 14th or 15th of English month of April. This Bengali calender is maintained in Indian state of West Bengal, Tripura, Assam & our neighbouring country Bangladesh. Naba Barsha or Poila Boisakh is a very important occassion for Bengalis. First day of the first month of the year, Baisakh(name of the month), which is popularly known as "POILA BAISAKH", where 'poila' means the very first. It is very important yet another eventful day of the year, which Bengal celebrates with lots of excitement and zest and welcomes the new year with lots of enthusiasm. To know more about this day, click this post link where I mentioned how we, Bengalis celebrate this special day.
    As you all know, Bengalis are famous for their love of food and just need an excuse to feast. So, what better excuse can it be to indulge in their favorite recipes other than this day. "Kasha Mangsho" is one such dish for that Bengalis can go to any extent. I mean to taste this lavish dish they can go to any part of the city at any time. The famous food joint who makes the bestest "Kasha Mangsho" in the city is "Gol bari" in North Kolkata. People come from neighbourhood cities to taste their famous kasha mangsho. Luckily, I live very close by to this place and went there many times. But, as a health freak person, I don't give my family permission to eat all those oily and spicy food frequently, rather I enjoy creating those dishes in my kitchen for my family. 


 Traditionally, this dish is quite rich in calories, as the whole dish is cooked using a lot of oil/fat and the meat is fully cooked in oil in slow heat without using any water. But I'm not ready to compromise on health even I need to compromise little on taste. So I prefer to make it at home using lot less fat still it tastes awesome. Now let's move on to the recipe..................


You Need :
Mutton : 500 gm.
Potato : 3-4, cut in halves

To make into a paste :
Garlic : 5-6 fat cloves
Ginger : 2 inch piece(1)
Dry red chilli : 2, seedless

For Garam masala :
Green cardamom : 3
Cloves : 4
Cinnamon stick : 1(1")
Mace/javetri : 2(1/2") pieces

Spices for marinade :
1/2 of above ginger-garlic-red chilli paste
Yoghurt/dahi : 2 tblsp.
Mustard oil : 1 tsp.
Turmeric Powder :1 tsp.
Salt : 2 tsp.

Whole spices for tempering :
Green Cardamom : 3-4
Cloves : 3-4
Cinnamon Stick : 2(1")
Bay leaves : 2

For gravy :
Onions : 3, medium, grated
Tomato : 2, medium
Cumin powder : 2 tsp.
Coriander Powder : 2 tsp.
Turmeric Powder : 2 tsp.
Sugar : 1 tsp.
Salt to taste
Oil : 2 tblsp.
Ghee/clarified butter : 1 tblsp.

How To :
  • Preperation : 1)Marinade mutton with ingredients listed under "spices for marinade". Mix all the spices very well in a bowl, add the cleaned mutton pieces in there. Mix carefully, making sure that all the spices are nicely coated all the mutton pieces. Keep aside for at least 4-5 hours, for best results marinate it overnight or as long as possible. 2) Smear little turmeric powder and salt on potatoes and keep aside for about an hour. 3) Dry roast the spices listed under "For Garam masala" till they are lightly browned, then grind them to fine powder. Store for later use. 4) Make a fine paste of dry red chilli, ginger and garlic, adding very little water possible.
  • Cooking : Heat the oil in a deep bottomed vessel, add potato pieces and fry them in hot oil till they are golden brown. Keep them aside. Now add the ghee in the pan. Temper the oil with the spices listed under "For tempering". As soon as you get the aroma of the spices, add the sliced/grated onions. Fry for about 2-3 minutes, when the onions have just started changing the color, add the sugar. Continue stirring the onions till they are nicely browned. Sugar will caramelize and will give the gravy a nice brown color.
  • Next, add rest of the red chilli-ginger-garlic paste and fry for 2 minutes. Then add the chopped tomatoes and fry till oil separates. Add cumin, coriander and turmeric powder one by one and stir fry for 2-3 minutes till oil separates from spices. Add the marinated mutton and mix it nicely with the spice blend. At medium flame stir fry all mutton pieces mixing well with the spices, stirring continuously. Add grounded garam masala powder in it and continue stirring.
  • This time, mutton may loose some water. Continue stirring for at least 15-20 minutes without adding any water. This process of cooking the meat in its own juice is called in bengali cuisine "kashano". How long you'll do this process, the flavour will go more inside the mutton pieces. In between, if you need can sprinkle little water. When you see the mutton pieces are half cooked and its color has darkened, add 1 cup of hot water into the pan. Add fried potato pieces into the pan. Check the seasoning, if needed add salt. 
  • Close the lid and in medium-low flame, let it cook. Check and remember to stir time to time. You can use a pressure cooker to cook the mutton pieces, but this dish gets its distinctive rich flavour and taste by this slow cooking without adding much water in it. So try to make it this way. The mutton will take almost 45 minutes to 1 hr. to cook and the water will also evaporate by the time and the oil will surface over the mutton pieces. Don't worry, this is because of the slow cooking. Remove from heat and serve hot.
  • Enjoy this nicely cooked soft mutton curry with some simple Pulao or roti with some red onion rings and cucumber and few lemons by the side.

Sending this traditional Bengali dish to Kolkata Food Blogger's "Poila Boisakh Special" event










 
Wishing all my Bengali readers, fellow bloggers and friends a very happy & prosperous Bengali New Year( Shubho Nababarsha)




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