Yogurt Mango Mousse layered with mixed fruits

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Inspired by Lassi, a famous drink in India, I decided to prepare Mousse out of yogurt using simple ingredients and seasonal fruits. Here I’ve used Mango, the king of fruits which blends perfectly with yogurt.

Ingredients:

Plain Thick creamy Yogurt (I used Nestlé A+)

Raw cane sugar

Mangoes

Mixed fruits cut into cubes (Papaya, Pineapple, Mangoes)

Ice cubes

Cherries for topping

Method:

  • I ve picked Alphonso variety of Mango. In India this variety of mango is the sweetest.
  • Let the mangoes and yogurt be well chilled.
  • Blend yogurt with mangoes and add raw cane sugar as needed.
  • While blending if you feel the mixture is too thick you can add two to three cubes of ice into the blender and blend well.
  • Either refrigerate for fifteen minutes or serve directly.
  • While serving, layer it with mixed fruits and then pour the yogurt mixture.
  • Top it with cherry for more appetizing effect.

P.S:

  • I have not given any particular measurements because one can switch the ingredients ratio of yogurt, mango and sugar according to one”s taste.
  • Other than Mango I have used Strawberries too.
  • You can use castor sugar if you don’t have cane sugar.

Enjoying a cup of Yogurt Mousse with a favourite book perfects a sultry summer evening. :))

Falafel

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Whether Falafel was an ancient Egyptian dish or had an Middle Eastern Origin, one shouldnt be bothered when it is healthy. During childhood since me and my brother used to fuss eating Chickpeas(garbanzo), Mom used to make this for us and we used to happily binge. Slowly learning about its health benefits I learnt this from her.. though had made a baked version of Falafel earlier which is more lighter (I prefer baked rather than deep fried) and it tasted yum when served with homemade Pita bread and a Yogurt dip. Will share the baked version sometime later. I hope you will enjoy making this recipe sooner.

Ingredients:
serves 8 to 10

1 cup cooked white chickpeas/kabuli chana/garbanzo
1 medium sized onion, finely chopped
2-3 garlic crushed or finely chopped
1 tsp coriander powder
½ tsp red chili powder
1 tsp cumin powder
½ tsp crushed black pepper or pepper powder
2 tbsp whole wheat flour for binding
3 tbsp fresh parsley or coriander leaves, finely chopped
½ to 1 tbsp lemon juice
salt as required
oil for deep frying (I used canola oil)

Method:

  • Soak chickpeas for minimum eight hours and grind the chickpeas.
  • Now combine all the other ingredients in a bowl and mix well. Form into small or medium sized balls or patties.
  • Deep fry in hot oil and turn over to the other side whilst frying to ensure that the falafels are evenly fried.
  • Drain falafel on kitchen tissues to remove excess oil.
  • Serve falafel hot with Pita bread or serve as snack/starters with a Greek Yogurt Dip or a mere sauce.

Happy Healthy Snacking.. 🙂

Quinoa & Cheese herbed crackers

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These are healthy crackers to munch on especially for a midnight craver like me 🙂
Ingredients:

1 cup quinoa flour plus extra for dusting

1/2 tsp salt

1/4 tsp oregano

1/4 tsp rosemary

1/2 tsp coriander leaves

1/2 cup grated cheese

1/2 tsp chilli flakes

1 tsp unsalted butter

90 ml Water 

Method:

  • Preheat oven to 170 degree C.
  • In a bowl add quinoa flour and mix all the ingredients to form a dough.
  • Once it forms into a dough ball, on a parchment paper roll out the dough thinly using a rolling pin which is lightly floured.
  • Now using a pizza cutter or knife cut into square pieces and prick them with fork so that they don’t puff up.

  • Slide the pieces slowly on to another parchment paper and place them in a baking tray.
  • Bake the crackers for about 25-30 mins until they are crunchy and golden.

    P.S:

    • You can omit or add any herbs as per your liking and taste.
    • While the crackers are baking keep a close watch as they can soon jump from doneness to getting burnt.
    • Enjoy 🙂

    Rum flavoured Dark Chocolate Truffles

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     No one can eat just one!!

    Truffles are best gifts and also a perfect way to end a party when you see smiles on your guests faces as they devour them. I made these truffles for my mom’s kitty party! Heard that they enjoyed the Truffles especially the Rum flavouring in it 😉 
    Makes -15 Truffles

    Ingredients:

    • 150 grams dark chocolate( I used Ghirardelli 86% intense dark)
    • 150 grams Double Cream
    • 50 grams butter
    • Rum few teaspoons 
    • 100 grams melted chocolate either white or dark for dipping

    Method:

    • In a pan bring the double cream and butter to a boil and pour it on the dark chocolate bowl. Wait for a minute.
    • Now keep stiring the chocolate mixture until it is nice and smooth. You may feel the chocolate and cream aren’t gelling together. Don worry as you keep mixing you will get a nice glossy mixture.

    • At this time you can start adding any flavourings of your choice or omit it.
    • I added Rum. After each teaspoon mix the mixture well and taste. You can add Rum until you feel the flavour is sufficient.
    • After mixing it well, place this chocolate mixture in refrigerator for about three hours so that it gets firm.
    • After three hours, now the mixture will be firm and no longer in pouring consistency. Now using a mini ice cream scooper scoop out the mixture to form round balls.
    • Oil your hands slightly so that you can make round shaped balls.
    • In separate bowls keep cocoa powder, melted chocolate, ground pistachios or sprinlers for dips.
    • I used only cocoa powder and melted chocolate as dips.
    • Drop the truffles inside the melted chocolate and coat them well. Roll few truffles onto cocoa powder tooo until well coated and place them on a parchment paper and refrigerate until served.
    • I drizzled white chocolate for more appetising look on the chocolate coated truffles.
    • Consume within two days by storing in air tight container.

      P.S:

      • You can easily double the recipe tooo.
      • Do not over boil butter and cream because when poured over chocolate it may seize.
      • Start to dip or coat in desired toppings as soon as you shape into balls.
      • Enjoy your truffles and I bet you wouldn’t step into a store buy them 🙂 

      Baked Sweet Potatoes Wedges

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      These nutrient packed sweet potatoes if baked this way will make fussy eaters like me ask for more 😉 

      Ingredients:

      • 4 medium sweet potatoes 
      • 1 tsp freshly ground Pepper powder
      • 1 tsp Paprika powder
      • 1/2 tsp Coriander powder
      • Salt to taste
      • Olive oil according to your preference
      • Finely chopped Coriander leaves for garnishing
      • 1/2 Lemon fruit 

      Method:

      • Preheat the oven to 230 degrees C.
      • Peel the sweet potatoes and cut them lengthwise into wedges and place them in a large bowl.
      • Now add salt, pepper powder, paprika powder, coriander powder and olive oil.
      • Mix all these well so that the potatoes are coated well.
      • In a baking tray spread these potato wedges evenly and bake them for about 10 to 15 minutes until they are tender and slightly brown.
      • You can turn these potatoes half way through the baking time and bake them for extra five minutes if needed. 
      • Plate them and garnish with fresh coriander leaves and squeeze in half lemon for a tangy taste.

        P.S :

        • You can vary the measurement of all the dry ingredients according to your taste buds.
        • I love the flavor of olive oil hence have added generous amount, you can add as per your liking.
        • Don’t miss on lemon juice, you will enjoy your taste buds react to it when you bite into the wedges 🙂

        Classic Pound Cake with Almonds

        / Mahiebakes / 5 Comments

        Pound cake is an old baking recipe which is very simple and no rocket science involved. I have made a variation in the recipe by using condensed milk rather than eggs. Bake and let me know 🙂

         Ingredients:

        1 tin Condensed milk
        1 cup Salted Butter
        1 tsp Baking soda
        75 ml Milk
        2 cups All purpose flour
        100 grams roughly chopped Almonds
        1 tsp Almond essence

        • Preheat oven to 180 degrees 
        • In a bowl pour in the condensed milk and softened butter. Mix well.
        • Sieve the all purpose flour and baking soda and set aside.
        • Now add flour, milk and chopped almonds (set aside little for sprinkling before the batter goes inside the oven)  to the condensed milk and butter batter little by little.
        • Mix well until the batter is smooth. Add almond essence and again mix well.
        • Pour the batter into prepared loaf pan or any pan and sprinkle almond flakes or chopped almonds.

        • Bake for 30 to 35 minutes until the top turns nice golden color and a toothpick when inserted in the middle of the cake comes out clean.
        • Rest the cake for 20 minutes before slicing. Dust castor sugar on top.

        P.S:

        • Pound cakes are dense and therefore, takes awhile in the oven. One wouldn’t go wrong with the ingredients but with the baking time as this pound cake is a slow baker. So keep an eye.
        • I like the flavour of almonds and hence added it in the batter and also used as topping.
        • I have used salted butter but you can prefer unsalted butter and add 1/2 tsp salt to it. 
        • Pound cakes are slightly low on sugar hence I’ve not added extra sugar and the sweetness of the condensed milk is enough and I prefer it that way. Dusting castor sugar will be an extra treat though.
        • Happy Baking 🙂

        Cake Pops

        / Mahiebakes / 2 Comments

        Pick Me, Choose Me, Enjoy Me! Yours truly “Cake Pops”
        Happy New year Bakers! Cake pops are favourite not alone to kids but also to all chocolate lovers. I hope you try this simple recipe and enjoy them.

        Makes 16 cake pops.

        Ingredients:

        250 grams chocolate fudge cake

        300 grams milk chocolate 

        300 grams dark chocolate 

        100 grams white chocolate 

        Pop sticks 16 nos.

        Method:

        • I had already prepared a fudgy cake as the cake has to be moist enough and hold a ball shape.
        • Now place the cake in a bowl and crumble it well until it comes together. I prefer using my hands than a spatula.
        • Using a ice cream scooper, scoop out this cake mixture to form them into balls.
        • Let the balls be round and firm and place them on a plate.
        • Now gently roll these balls on a paper napkin so that excess butter in the cake is removed.
        • Melt a little chocolate any of it and slightly dip the tip of the pop stick into the chocolate and insert this in the centre of the cake balls about half way. This technique will hold the cake pops firmer on to the stick.
        • Now place this cake pops into the refrigerator for about ten to fifteen minutes.
        • In the meanwhile melt the milk and dark chocolate in separate bowls, either double boil them or you can microwave them.
        • Remove the cake pops from the refrigerator.
        • Next dip the cake pops into the chocolate completely until covered. Drip away excess chocolate.
        • Place these cake pops in a glass filled with beans or to a foam block to set.
        • Now drizzle them with white chocolate and place them in the refrigerator for few minutes.
        • You can use sprinklers also than the white chocolate drizzle.
        • Serve and enjoy! You can store them in airtight containers.

        P.S:

        • I baked a fresh cake for this recipe, but you can use leftover cake also. Note that your cake has to be a little moist.
        • I have used generous amount of chocolate for the dip as the cake pop has to be submerged and coated well.
        • Enjoy!

        Bounty Bars

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        When life gives you Lemons throw it back and ask for “Bounty Bars” 🙂

        Bounty Bars have always been everybody’s favourite. Here’s a simple and quick recipe to chew on.

        Serves 15 to 18 bars

        Ingredients:

        200 grams Desiccated Coconut

        200 ml condensed milk

        300 grams semi sweet choco chips or any chocalate bar

        Method:

        • In a bowl mix Desiccated coconut and condensed milk well.
        • Once it comes together and forms into a ball, make rectangular shaped bars.
        • Place these coconut bars into freezer for 15 to 20 minutes so that they are firm and are ready to be dipped into the chocolate.
        • In the meanwhile double boil the choco chips/bar.
        • Start coating the coconut bars into this chocolate mixture well.
        • Place these bars in the refrigerator for 10 minutes or leave it in a cool place.
        • Bounty bars are ready to chew on.

        P.S:

        • If these bounty bars are not refrigerated then consume within three days. I refrigerated and enjoyed them for five days. It was slightly hard but yet enjoyable.
        • I used desiccated coconut, you can use fresh coconut scrapings but pulse it at intervals in a mixer. Don’t over pulse it as it may turn mushy. Later fry this coconut in a pan until dry and follow the recipe. I would suggest you to use desiccated coconut to save time and also to keep it simple.

        Cheesy Corn Muffins

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        These healthy and appetizing Muffins will make your morning brighter. The flavour of the corn and cheese blends well, purely vegan.#loveforcheese

        Serves 8 muffins

        Ingredients:

        1 cup all purpose flour

        1/4 cup American sweet corn kernels

        1/4 cup cream cheese or any other cheese of your liking 

        2 tbsp semolina

        1 tsp baking powder

        1/2 tsp paprika powder

        1/2 tsp tumeric powder

        1/2 tsp coriander powder

        1/2 tsp black pepper powder

        1/4 cup milk

        1 tbsp finely chopped green chillies

        1 tbsp finely chopped fresh coriander leaves

        1 tbsp butter

        For garnishning:

        Grated cheese, as per your liking 

        Finely chopped green chilies and coriander leaves

        Method:

        • Preheat over to 350 F.
        • On a medium flame place a wok add a tbsp of butter and corn kernels. Once they are tender remove from fire and keep aside.
        • Now in a medium bowl add all purpose flour, baking powder, corn kernels, cream cheese, paprika, coriander powder, tumeric powder, black pepper powder, green chillies, coriander leaves and milk.
        • The batter should be in a spoon dropping consistency.
        • Pipe it up in a piping bag and fill into the muffin liners which should be slightly greased with oil and floured.
        • Bake for 15 to 20 minutes in the preheated oven. 
        • When the muffins are still warm garnish with grated cheese, chopped chillies coriander leaves and serve.

          P.S :

          • If u wish the muffins to be more fluffier and light you can add an egg to the batter.
          • I personally preferred cream cheese but you can use any cheese of your choice.
          •  Happy baking 🙂

          Orange Cranberry Loaf Cake

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          Orange and Cranberries both have their own distinctive taste giving a mixed tangy experience to your palate 🙂

          Serves : 10 to 12 slices

          Ingredients:

          2 cups all-purpose flour

          3/4 cup brown sugar

          1/2 tsp salt

          1/2 tsp baking soda

          1/2 cup cold butter diced

          1 Orange zest

          3/4 cup fresh Orange juice

          1 Orange peeled and diced

          1 egg

          1 cup Cranberries

          Method:

          • Preheat oven to 350 F.
          • In a food processor or in an electric mixer (with dough attachment) combine flour, brown sugar, salt, baking soda and butter. You will have a crumbly mixture.
          • Now add orange zest, juice and egg. Blend well.
          • Remove the bowl and add diced orange segments and cranberries. Don’t over mix.

          • Grease the loaf tin with butter and dust wit flour, pour in the batter and bake in the preheated oven for one hour fifteen minutes.
          • Rotate the pan halfway through the cooking time for even cooking.
          • Let it cool for about twenty minutes before you slice and serve.

          P.S:

          • I have sliced the loaf and then cut into squares.
          • You can even call it a Tea cake 🙂

          Chewy Coconut Cookies

          / Mahiebakes / 1 Comment

          The best thing about baking with coconut is its aroma, it makes one munch more than just a cookie.

          Yields: 15 to 20 cookies depends on how big or small you wish the cookies to be.

          Ingredients:

          3 cups of shredded coconut

          1 -1/2 cups All-purpose flour

          1 cup sugar

          1/2 tsp salt

          1/4 tsp baking powder

          1/2 cup unsalted butter

          1/2 cup milk

          1 tsp Vanilla extract

          Method:

          • Preheat oven to 350 F.
          • Mix the shredded coconut along with sugar,  butter, salt and baking powder.
          • Add flour and milk little by little and mix until a smooth crumbly texture is formed, scraping the sides of a bowl. Don’t over mix.
          • Add vanilla extract and roll into balls and flatten as desired.
          • Arrange the cookies two inches apart on the parchment paper.

          • Bake until lightly golden brown for about 25 mins.
          • Serve warm allowing it to cool for one to two minutes.

          P.S:

          • I used dried coconut kernel for dry and chewy texture.
          • To make sure the cookies have a light texture make sure the dough is slightly loose and crumbly when you start making balls.
          • Tastes heaven when served warm with a hot cup of tea.

          Rosemary Garlic Zucchini Bread

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          Baking bread is usually tricky, but this one is a simple healthy and an aromatic recipe. A must try one!!!


          Ingredients:


          2 cups all – purpose flour

          1 cup whole wheat flour

          1/4 cup lukewarm water

          1-1/4 tsp dry yeast

          1 tsp sugar

          3/4 tsp salt

          2 tbsp minced garlic

          1 tbsp finely chopped rosemary

          (I have used fresh Rosemary, you can use the dried ones from stores too. The flavour of the loaf gets enhanced with fresh leaves though.)

          1-1/2 cup shredded Zucchini

          1 to 3 tbsp water added to the dough

          Olive oil to brush on the flattened dough


          Method:

          • To begin making the Rosemary Garlic Zucchini Bread, combine all-purpose flour, whole wheat flour, yeast, sugar and salt to a large bowl. Mix well.
          • To this mixture add minced garlic, rosemary, shredded Zucchini. 
          • Add a little water at a time and knead the dough with hand or electric mixture with a dough hook attachment.
          • Keep kneading the flour until it is soft and pliable, yet firm and the dough comes clean from the sides of the bowl.
          • Place dough ball in a well-oiled bowl, turning the dough a few times so that dough surfaces are well covered with oil.
          • Tightly cover the bowl with cling wrap and place it in a warm place so that the Zucchini dough doubles in size.
          • After the dough has doubled divide into two balls and flatten them a little bit. Apply olive oil on the top and side to avoid breakage. Sprinkle some Rosemary on the top.
          •  I have made a single ball and flattened it so that I get a big loaf. Choice left to the bakers 🙂
          • Place it on the parchment paper cover it with the cling wrap again and let it rest for the second rise.
          • Minutes, before the rise period is over, preheat the oven to 190 C or 375 F
          • With a sharp knife, make surface cuts on the dough to avoid cracking.
          • Bake for 30 to 40 mins until the top turns into nice golden brown, but don’t over bake.
          • When done, remove the bread from oven and allow it to cool completely on a wire rack.
          • Slice and serve Rosemary Garlic Zucchini Bread with a little butter smeared on the slice.
          • Enjoy the aromatic Bread which will compel you to bake again.

          P.S :

          • Make sure the yeast sachet is fresh, else you will have a not well risen dough.
          • You can try with only wheat flour to make it more healthy but the bread will be on a denser version.
          • Rosemary and Garlic can be added according to one’s own taste buds. 
          • My personal recommendation would be to add Rosemary slightly less than garlic as rosemary holds a stronger aroma and the garlic flavor could be lost.
          • You can add finely chopped mint and coriander leaves to substitute fresh or dried Rosemary.
          • Watch out while adding water to the dough as Zucchini already has loads of water content. Hence make sure you don’t end up adding too much water.
          • To know the doneness of any bread, the loaves should sound hollow when tapped on the back of the loaf.

          Happy #Baking :))