Mango Cake

Since the EU ban, mango has flooded the market. Hence i had to try various uses of mango and also because it is my princess's favorite fruit.This fruit she will ask to be given at any time of the day. Any other fruit has to be coaxed past her eyes.

The white turning into yellow

 Hence it was mango cake with fresh mango puree. I used the south Indian safeda. They were huge as i got about 3 in a kg. So each one weighed more then 300 gms easily.


Ingredients-

Sugar- 1 cup
Maida- 1 cup
Oil- 1 cup
Eggs- 2 nos
Mango puree- 1 cup
Baking pwd- 1 tsp

The cake and the top

Method-

1. Cream the eggs and the sugar till light and fluffy.
2. Add the oil and mix well.
3. Add the puree and mix well.
4. Fold in the flour and do not over-mix.
5. Pour into a greased baking tine.
6. Bake at about 180 C for about 30 minutes.

Chickpeas & Aubergine Masala

Hello all!! I know what you all must be thinking. Chickpeas and aubergines together is a very weird combination. But believe you me, it tastes awesome. Since my venturing into healthy eating to have a control over my hypothyroidism life, i have been on a road to discovering new combinations even after being a chef for the last 19 years of my life.

Healthy chickpeas with aubergine

Ingredients-

Chickpeas- 1 cup, soaked and boiled
Aubergine- 1 cup, cut into 2 cm dices
Onion- 1 small, chopped
Tomato- 1 small, chopped
Ginger & garlic paste- 1 tsp
Salt to taste
Turmeric- 1/2 tsp
Red chilli pwd- 1/2 tsp
Cumin pwd- 1/2 pwd
Fresh coriander- 2 tbsp, chopped
Olive oil- 2 tbsp

Method-

1. In a pan, heat oil.
2. Add onions and saute well till more than translucent
3. Add the ginger and garlic paste and cook till the raw flavor goes away and it turns golden brown in color.
4. Add the tomatoes and cook well till the tomatoes are cooked properly
5. Add the dry spices and mix well. You could also add about 2 tbsp of water to mix the spices well into the onion and tomato mixture.
6. Add the aubergine and saute well and coat well in the spice mixture.
7. cook for about 7-8 minutes.
8. Now add the chickpeas and stir to mix all together.
9. Cook for another 7-8 minutes and add 2-3 tbsp water if the mixture gets stuck to the pan.
10. check for seasoning and add salt.
11. Take off fire and garnish with fresh chopped coriander.

Note- this could be served with chapati or even had with rice.