Mango Mousse Cake

Dear Readers

The holiday season inherently brings out the best pastry chefs out of us. As we proceed to end this year, I would like to share with a you a classic recipe of a Mango Mousse Cake. One could argue that it's a summer cake. Agreed completely. But who's to complain if we use the canned mango puree instead and cheat a bit just so we relish this cake regardless of the season.

It's a very simple and straight forward recipe. Believe me when I can anyone absolutely anyone with zero to little experience as a baker can make this very gorgeous looking cake. I recently made it for my husband's sister's anniversary and they were delighted. It was polished off within no time. 

So go ahead, give it a shot. It's one of those desserts that never let you down.

Ingredients:

For the sponge cake: ( This is the recipe I use, you could absolutely use any sponge cake recipe you like or are used to)

2 1/2 cups (325g) all purpose flour
2 1/2 tsp baking powder
1/2 tsp salt
3/4 cup (168g) unsalted butter, room temperature
1 1/2 cups (310g) sugar
3 tbsp vegetable oil
1 tbsp vanilla extract
4 large eggs
1 1/4 cups (300ml) milk

Method:

Prepare two 8 inch cake pans with parchment paper circles in the bottom and grease the sides. Preheat oven to 350°F (176°C).

Mix the flour, baking powder and salt in a medium sized bowl and set aside.

Add the butter, sugar, oil and vanilla extract to a large mixer bowl and beat together until light in color and fluffy, about 3-4 minutes. Do not rush. It takes a little time.

Add the eggs one at a time, mixing until mostly combined after each. 

Add half of the dry ingredients to the batter and mix until mostly combined.

Gradually add the milk and mix until well combined. The batter might look curdled but don't worry, it will come together.

Add the remaining dry ingredients and mix until well combined and smooth. Do not over mix the batter.

Divide the batter evenly between the cakes pans and bake for 22-25 minutes, or until a toothpick comes out with a few crumbs.

Remove the cakes from the oven and allow to cool for a few mins, then remove to cooling racks to cool completely.

For the Mango Mousse:

2 tbsp Cold Water 
3 tbsp Hot Water
7g Unflavored Gelatin
1 1/2 cup Sweetened Mango Puree (If you don't have sweetened mango puree, add 1 cup of sugar to the puree and blend till smooth)
2 Cups Heavy Whipping Cream

Method:

Bloom the Gelatin by sprinkling the gelatin over the cold water and let it soak for 10 minutes.

In the meantime, whip up the heavy whipping cream till stiff peaks. 

Once the gelatin blooms, add the hot water and melt the gelatin. Add it in the puree and make sure it has cooled down completely. Add this mango and gelatin mixture to the whipping cream and fold in gently but quickly.

The mango mousse is ready.

Assembling the cake

Take a 9 inch spring form cake pan. Add in half the mango mousse in it. Then take one of the two 8 inch cakes and place it in such a way the the mousse comes over the sides. Add in the remaining mousse and repeat with the second cake.

Place it in the refrigerator to cool for at least 2-3 hours. Once cool remove the cake pan and serve it upside down. 

You can decorate it with flowers, fruits or like I did with simple mango puree swirls.

It takes time but it's worth it.

Happy Cooking
Ms. J

Chicken Tikkas

Dear Readers

Hope you all have been doing great. Every non vegetarian loves a  good tikka dish. These could be used to serve as is and also could be added to a gravy for the world famous Chicken Tikka Masala. Today I have for you my simple and easy recipe of Chicken tikka which is extremely popular and we all have our own recipe of the same. 

Mine is an extremely uncomplicated method and the taste is phenomenally outstanding. Give it a try and you'd love it.

Prep Time: 15 mins
Cook Time: 50 mins
Yields: 2 Servings

Ingredients:

1 Pound (About 500 gms) Skinless boneless chicken breast cubes
2 Tbsp Curd
1 Tsp Ginger Paste
1 Tsp Garlic Paste
1Tsp Lime Juice
2 Tsp Kashmiri Red chili powder
1/2 Tsp Red chili powder
1 Tsp Coriander Powder
1/2 Tsp Garam Masala
1/2 Tsp Chaat Masala
Salt to taste
1 pinch of Tandoori color (Optional: I completely avoid using color in my cooking, the Kashmiri red chili powder gives it enough color)
1 Tbsp Oil


Method:

Marinate the chicken cubes with all ingredients except the oil for anywhere between an hour to overnight.

Preheat the over to 350 degree F or 180 degree C. Keep a baking dish in the lower rack to heat while the oven preheats. Once hot, add water to it post which keep the chicken tray on the top shelf. (This helps keeps the tikkas moist and the chicken doesn't dry out)

Add the oil to the chicken before placing it on skewers. Bake for 40 mins and rotate and bake for another 10 mins. 

Garnish with coriander leaves and serve hot with mint chutney.

Happy Cooking

Ms. J

Simple Easy Pancakes

Dear Readers

It's Saturday morning and kids are home. So I thought of making something different for breakfast. Pancakes. Mine is a very quick and easy recipe. I've been using it for ages now. Even the ingredient list is tiny and very accessible. All things that you'd find in your pantry or refrigerator. Yes. some recipes do call for buttermilk but I often find myself using milk. Personal preference. I feel it's more breakfasty to use milk. We all have our quirks!

So here it is. Try it out this weekend serve it with whatever you have on hand: butter, maple syrup, honey, chocolate sauce, nutella (my daughter's favorite),  I promise you won't regret.

Prep Time: 05 mins
Cook time: 10 mins
Yields: About 20 mini pancakes

Ingredients:

1 cup All-purpose flour
2 tbsp. Sugar
2 1/2 tsp. Baking powder
1/2 tsp. Salt
1 1/4 cup Milk 
3 tbsp. Melted butter
1 Egg
Vegetable oil for brushing pan

Method:

In large bowl, mix the dry ingredients; flour, sugar, baking powder, and salt. In a measuring cup whisk together milk,  butter and egg. Add this mixture to the dry mix and just stir until combined. DO not over mix this mixture. 

Heat a lightly oiled pan medium high heat. Pour or scoop the batter onto the pan, using approximately 1 tbsp for each pancake. Brown on both sides and serve hot.

Happy Cooking 
Ms. J

Tawa Chicken

My Dear Readers

I've been away for a long time now. Apologies. We've moved around a bit and relocated. As I settled down, the first thing I wanted to do was to get to writing the recipes I've made in the past few months. Loads of interesting stuff. And yes easy as well. I've missed you all and hope I can be more regular in writing from now on.

So today I bring to you my Chicken Tawa recipe. (I don't have the fancy pictures because it was all eaten up before I had a chance to serve it properly, but go ahead and garnish it) It's easy peasy and lip smacking delicious. What more it takes so little time to cook and serve, your family would be delighted and even though it's called Tawa chicken, you could use your choice of vessel to make it. So let's get going.

Ingredients:

1 tbsp Cooking Oil
1 tbsp Ginger Garlic Paste
2 Green chillies finely chopped
1 medium sized tomato chopped
2 tsp Kashmiri Red Chilli powder
1/2 tsp Turmeric
1/2 tsp Garam Masala
1 tsp Dry Fenugreek Leaves (Kasturi Methi)
1 tsp Coriander powder
Salt to taste
1/2 Kg Boneless Chicken, cut into small cubes (Thigh or Breast)
1 tbsp Yogurt
1/2 Lemon Juice
1 tbsp Butter

Method:

Heat a flat pan (tawa) and add oil. Once hot add the ginger garlic paste and chilies and saute it for a couple mins. Once the raw smell of the ginger garlic paste goes away then add the tomatoes and saute again for a few mins. 

After the tomatoes cook a bit, add in the chili powder, turmeric, coriander powder, salt, fenugreek leaves and garam masala. Mix it well and add in the chicken. Keep roasting it and after a few mins add in the yogurt. After this, cover it with a lid and let it cook for about 10 mins on medium heat or till the chicken gets tender.

Once the chicken is cooked and gets soft, open the lid and add the lemon juice. Keep stirring till the water evaporates after which add the butter and and garnish with chopped coriander leaves. Serve hot with naan or rotis.


Happy Cooking
Ms. J