Category Archives: Semolina/Sooji

Mango Semolina Cake

Hi Everyone,

Eggless Mango Semolina Cake
Eggless Mango Semolina Cake

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As you all know, I promised to share summer recipes over the coming few weeks, so today I am bringing you a recipe using the “King of Fruits” – Mango!!

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Mango can be used in variety of recipes like Mango yoghurt, Mango gelato, Mango phirni, Mango ice cream and many more. But today, I am sharing a unique cake recipe using Mango – “Mango Semolina Cake”. This cake is extremely soft & moist and simply melts in your mouth. Moreover, this cake is healthier as compared to the other cakes as it is made of semolina aka sooji and uses very less oil. Since this cake does not have refined flour, it is very good for kids as well.

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The recipe for this cake is taken from a dear friend Kaveri Obhan’s blog, “Pretty Little Things”. This cake is one of her most tried recipes. She shared this recipe last year on the Chef at Large group on Facebook and received tremendous appreciation. A lot of people tried this cake, including myself and were super happy with the outcome. This year, as the mango season stepped in, I decided to bake this cake again and it was loved by all in the family.

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The cake is extremely easy to make and requires simple ingredients which are readily available in your kitchen at all times, so you should not wait for long to try this cake. Just follow the recipe to the T and you will not be disappointed with the outcome.

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For making this beautiful scrumptious eggless cake, you’ll need:

Preparation Time: 20 mins.
Baking Time: 35 – 40 mins.
Serves: 1 Loaf Cake

Ingredients:
  • 1 cup of Semolina/Sooji
  • 1 cup Mango pulp
  • ¼ cup Neutral oil
  • ¾ cup Powdered Sugar
  • 1 teaspoon Baking powder
  • ½ tsp ground cardamom (optional)
  • ¼ cup chopped nuts of your choice for garnish (optional) (I used almonds & pistachios)
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Instructions:
  1. Pre-heat the oven to 170 degrees Celsius.
  2. Mix the semolina with sugar, cardamom and baking powder.
  3. Next, add oil and mix well. Finally add the mango pulp and mix again. Let it sit for 15 – 20 minutes so that sooji absorbs the mango pulp and the batter gets little thick.
  4. Pour the batter in a greased cake tin and garnish with nuts of your choice.
  5. Place in the oven and bake for 30-35 minutes. Keep a close watch after 25 minutes, if it starts browning too quickly, lower the temperature a bit or switch off the top element of the cake.
  6. Check with a toothpick in the center of the cake to see if properly baked. If it comes out clean then remove immediately. If it is kept for a longer time, the cake will develop a crust on the top.
  7. Allow to cool completely and then cut and serve.

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Notes:

  • The final color of your cake also depends on the quality of the mangoes used.
  • Ensure that the mango pulp is thick and not too watery, else you will need to keep the batter for a little longer till sooji absorbs the mango pulp and the batter gets little thick.
  • You can adjust the sugar in the cake depending upon the sweetness of the mangoes used.

 

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Thanks for reading…!!

Eggless Almond Cookies

Eggless Almond Cookies
Eggless Almond Cookies

Hello Friends..!!

Firstly, I wish all my readers a very Happy Diwali and a prosperous New Year ahead..!! Hope you guys had a happy and safe Diwali celebrations…!! I sincerely hope this Diwali and Hindu New Year brings a lot of prosperity & happiness in your lives..!!

This time of the year is the most awaited time and brings so much festivities with it. I personally eagerly wait for this time of the year as for me Diwali means new clothes, new home decor, new decorations, lights, candles, sweets, yummy food etc.

In this festive time, I am bringing to you an easy peasy recipe for “Eggless Almond Cookies”. These cookies require simple ingredients which are readily available in your kitchen and they are extremely easy to make. Just mix all the ingredients & bake them.

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I tried these cookies for the first time a few days ago on a friend’s request. He wanted to first do a tasting before placing a bulk order with me for the cookies. I got the recipe from a friend of mine, Madhu Dhawn, & finally decided to give it a try. Cookies came out to be super crispy & tasty but a tad bit sweeter to our liking. However, my tasting client was happy & finally decided to place the bulk order as well. It was a major achievement for me as had never received & successfully delivered such a big order on my own. So friends, I can assure these cookies will be a sure shot hit with your friends & family, as I have already baked these cookies thrice till now. So guys, go and grab all the ingredients & get to baking these yummy crispy cookies for your family or for your friends to impress them on your next tea party or for personalized gifts.

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Second batch of cookies
Second batch perfectly stored for consumption
Second batch perfectly stored for consumption
Bulk order. Cookies packed by the client himself
Bulk order. Cookies packed by the client himself

For the cookies, you’ll need:

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Ingredients:

  • 5 tsp Butter or 5 tsp Dalda
  • 1/4 cup Castor Sugar
  • 1/3 cup Brown Sugar or Normal Sugar
  • 1/2 tsp Almond/Vanilla Essence
  • 1 cup All-purpose flour
  • 1/2 cup Semolina/Sooji
  • 1 tsp Baking Soda
  • 1/2 tsp Baking powder
  • 1/2 cup Chopped/powdered almonds
  • 2-3 tbsp Milk for binding
  • Almonds, sliced for garnishing on top

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Method:

  1. Sieve the flour and semolina with baking soda & baking powder and keep aside.
  2. Cream together the butter, brown sugar and castor sugar using the hand whisk or electric mixer.
  3. Add vanilla essence and mix again. Add the flour-semolina mixture and mix well.
  4. Add milk, if required, for binding into a smooth dough.
  5. Add chopped/powdered almonds and mix well.
  6. Scoop out small balls from the dough, press an almond slice on top of the dough ball and place on a baking tray.IMG_7931
  7. Bake in a preheated oven at 180 degrees Celsius for 20-25 minutes till you get your desired brown color and crispiness.

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Note:

a.) Brown sugar & castor sugar are totally optional. You can just use normal sugar too.
b.) For egg version, add 1 egg after creaming butter & sugar and reduce the baking soda to 1/2 tsp.
c.) Adjust the quantity of milk. Add only little bit of milk just for binding the dough together. I hardly used 2 tbsp milk.
d.) Butter yielded better results for cookies.
e.) You can skip semolina and make the cookies only with using 1.5 cups all-purpose flour also.

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Bulk Order successfully delivered
Bulk Order successfully delivered

Thanks for reading…!!!