Mango Cream Cake /Mango Sahne Torte

 INGREDIENTS

 For the Biscuit:
6 large eggs - flax seed pdr is a substitute, when used aft you mix with the ing. set aside for atleast 10min. for it to expand.

180g sugar

140g flour

20g cocoa powder

2cl rum

3 tbsp oil

A pinch of salt

For the Shortcrust Pastry:
30g powdered sugar
60g butter
90g flour
1 egg yolk

For the Mango Curd:
250g mango puree
Juice and zest of 2 limes
175g sugar
2 tsp cornstarch
100g butter
5 egg yolks- boiled chickpeas water

For the Mango Cream:
400g mango curd
1000ml cream
5 sheets of gelatine/ agar agar

For the Fruit Glaze:
1 mango
3 tbsp sugar
Juice of 2 limes
3 sheets of gelatine, agar agar

Instructions:

Prepare the Biscuit:

 Preheat the oven to 356°F (180°C). Separate the eggs, beat the whites with sugar to form stiff peaks, then gently mix in the yolks. Blend in rum, sift in flour and cocoa, fold gently, and mix in the oil. Bake in a 26cm springform pan for 30-35 minutes.

Prepare the Shortcrust Pastry:
Quickly knead all ingredients to form a dough, roll out on baking paper, and cut out using a 26cm springform pan ring. Bake at 356°F (180°C) for 10-15 minutes until golden brown.

Make the Mango Curd:
Combine all ingredients in a pot and slowly bring to a boil while stirring. Let simmer for 1-2 minutes, then cool to room temperature.

Prepare the Mango Cream:
Soak gelatine in cold water. Whip the cream until stiff. Fold in 400g of the cooled mango curd. Melt the gelatine, mix with some of the mango cream, then fold back into the rest of the mango cream.

Assemble the Cake:
Spread 1 tablespoon of mango curd on the shortcrust base inside an adjustable cake ring. Slice the biscuit twice horizontally, coat two slices with mango curd, and stack on the base, spreading mango cream between layers and on top.

For the glaze, boil the remaining mango with sugar and lime juice, blend, dissolve soaked gelatine in it, and spread on the cake. Chill for at least 3 hours.

This Mango Cream Cake is an enchanting blend of tangy and sweet flavors, layered between delicate textures that make each bite a delight. Enjoy the freshness and creaminess of mango in a beautifully composed dessert that's sure to captivate your taste buds.

 

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https://cancersupportindia.blogspot.com. feel free to view for easy, simple and health tips  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://GSiyers home remedies.blogspot.com     is the latest addition to my blogs.

 

How To Make Parmesan Potatoes At Home

Ingredients

• cooking spray

• 1 tsp vegetable oil, or as needed

• 2 tbsp freshly grated Parmesan cheese

• ½ tsp salt

• ½ tsp garlic powder

• ½ tsp paprika

• ¼ tsp ground black pepper

• 2 pounds red potatoes, halved

• 1 tbsp vegetable oil, or as needed

• ¼ cup sour cream (Optional)

Directions

1. Preheat the oven to 400 degrees F (200 degrees C). Spray a 9x13-inch baking pan or cast iron skillet with cooking spray; pour in about 1 teaspoon vegetable oil to coat the bottom.

2. Mix Parmesan, salt, garlic powder, paprika, and pepper together in a bowl.

    

   3. Blot dry the cut-side of potatoes with a paper towel to remove any moisture.                                             
   

   4.Place potatoes in a bowl and drizzle with 1 tablespoon vegetable oil; toss until potatoes are lightly coated. Sprinkle potatoes with Parmesan mixture; toss to coat.                                                             

    

   5. Arrange potatoes, cut-side down, on the prepared baking pan.

    

   6. Bake in the preheated oven for 15 to 20 minutes. Flip potatoes and continue baking until golden and crispy, 15 to 20 more minutes. Serve with sour cream.

   
   

   7.Serve hot and enjoy!

   1.  
      

       

      Cook's Note- It's important you get as much of the Parmesan mixture as possible onto the cut side of the potatoes. As I place the potatoes into the baking pan, I press the cut sides directly into the Parmesan mixture that sticks to the sides and bottom of the bowl, distributing it as evenly as possible among the potatoes. 

      
      

      https://gscrochetdesigns.blogspot.com. one can see my crochet creations  
      
      https://cancersupportindia.blogspot.com. feel free to view for easy, simple and health tips  
      
      https://kneereplacement-stickclub.blogspot.com. for info on knee replacement
      
      https://GSiyers home remedies.blogspot.com     is the latest addition to my blogs.
      

     

    
   

Samosadilla

Samosas meet quesadillas in this Indo-Mexican fusion. These samosadillas are the perfect combination of spicy and savory samosa stuffing layered with 2 delicious chutneys and melted gooey cheese inside large tortillas before being pan fried to perfection!  

Ingredients 

To make rolls:

3 potatoes (medium sized)

1 cup green peas (frozen)

2 tsp avocado oil

½ tsp cumin/ jeera

2 tsp coriander seeds (coarsely crushed in a mortar and pestle)

2 tsp ginger-garlic paste

2 spicy green chilies finely chopped

1 tsp red chili powder

1 tsp coriander pdr

1 tsp dried mango pdr/ amchur powder

½ tsp garam masala pdr

salt to taste

6 large tortillas or if you've rotis use them

6 tbsp tamarind-date chutney

6 tbsp coriander leaves+ mint chutney

6 oz shredded mozzarella cheese

2 tbsp ghee/ clarified butter

  Preparations 

To make the samosa filling

Scrub and wash the potatoes thoroughly. Prick them all over with a fork. Instant pot instructions: Pour 1 cup of water in the instant pot liner and place a trivet with the potatoes on top. Close the lid with the sealing ring attached and set the vent to sealing. Cook on Manual/Pressure cook mode for 10-16 minutes (depending on the size of your potatoes) and allow the pressure to release naturally before opening.Stove top instructions: Pour 2 cups of water in a pot and place a trivet with the potatoes on top. Cover with a tight fitting lid. Cook on high until the water starts boiling and then reduce the flame to medium low to keep the water at a simmer. Cook until the potatoes are tender and a knife inserted into them goes in easily.Let the potatoes cool down until safe to handle. Then peel the potatoes and mash them roughly (chunkier is better).

• Heat a pan over medium heat. When hot, add in the avocado oil and sprinkle over the cumin and coriander seeds. Let them toast for 30 seconds before adding in the ginger-garlic paste and green chilies. Let the paste cook for 2-3 minutes before adding all the dried spices. Toast for around 20 seconds and then add in the frozen peas along with a big pinch of salt. Sauté this mix for around 2-3 minutes until the peas are warmed through.
  
• Now add in the potatoes and mix until well combined. Taste and adjust seasoning if needed and turn off the heat. The samosa filling is ready.
  

To make the quesadilla

• Spread a tablespoon of the cilantro chutney on one half of a large tortilla and spread a tablespoon of the tamarind date chutney on the other half. Now place ⅙ of the samosa filling over half of the tortilla. Top it with about ¼ cup shredded mozzarella cheese. Fold over the tortilla to close.
  
• Stove top instructions: Heat a skillet on medium high heat and add a teaspoon of ghee when the pan gets hot. Toast the quesadilla in the hot ghee for about 2-3 minutes on each side or until it turns to a nice shade of golden brown.Air fryer instructions: Preheat your air fryer to 400F/200C for 3 minutes. Brush ghee on the outside of the tortillas and place them in the air fryer basked for 8-10 minutes, flipping halfway through. Check on your quesadillas in the first few minutes of cooking and if the tortilla has lifted slightly away from the fillings, push it back down with a spatula. Oven instructions: Preheat the oven to 425F/220C. Place the quesadillas on a baking sheet and brush ghee on the outside. Bake for 16-20 minutes flipping halfway through.
  
• Once the quesadilla is nice and toasted, transfer it to a chopping board and cut it into wedges. Serve it hot while the cheese is still melted along with more chutneys of your choice and/or yogurt.
  

Notes

1. Feel free to use any of your favorite tortillas in this recipe. Whole wheat, corn, flour, gluten free or even leftover rotis will work well. If your tortillas are too small, use 2 tortillas for sandwiching instead of folding it over like I did in this recipe.
2. If making these for a crowd, you can stuff these ahead of time and refrigerate until needed. Then pan fry them right before serving!

 

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://cancersupportindia.blogspot.com. feel free to view for easy, simple and health tips  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://GSiyers home remedies.blogspot.com     is the latest addition to my blogs.

 

Mango-almond fudge/ peda

I think, there's anyone in this world who doesn't love mangoes. When mangoes can be transformed into a favorite dessert of the Indians called peda, which is basically made with reduced milk and was originally offered t Lord Krishna, as Mathura had lots of cows, so lots of milk, excess milk was reduced to caramelized , which increased the shelf-life of the pedas.

Ingredients  

 1 tbsp ghee/ clarified butter  

 

⅛ tsp saffron (can be replaced with ½ tsp cardamom pdr instead).

 

2 tbsp milk

 

1 cup alphonso mango pulp ( if not available, try with the best variety in your place)   

 

¼ cup sugar (see notes if your mango pulp is sweetened)

 

⅛ tsp kosher salt 

 

1 cup milk pdr

 

 ½ cup finely ground almonds/ cashews

 

1 tbsp chopped pistachios for garnish

 

1 tbsp dried rose petals for garnish

 

 

METHOD

 

• Start by pounding the saffron strands in a mortar and pestle to a fine powder. Add in the milk to the mortar and mix well until the saffron has infused into the milk.
• Heat a heavy bottomed pot or pan on medium heat and add in the ghee. When the ghee melts, add in the saffron infused milk and heat it for about 2 minutes or until it gets warm.
• Now add in the mango pulp and sugar and mix well to combine. Heat this mixture until all the sugar is well dissolved.
• Now add in the salt, powdered milk and ground almonds and mix well to combine using a whisk. Break any lumps as you mix everything together.
• Cook this mixture on medium low heat for about 15 minutes whisking often or until the peda mixture starts to leave the sides of the pan and just starts to form into a mass. Don't overcook the mixture as it can become too hard.
• Transfer the peda mixture to a greased plate and let it cool for about 15 minutes. You can also transfer it onto a parchment paper lined cookie sheet and press it in firmly if you would like to cut it like fudge.
• After it has cooled enough to handle, pinch 1 tablespoon sized portions and form round balls with your palms. Then flatted each ball slightly into a round patty.
• Garnish each peda with chopped pistachios, rose petals or more saffron if desired.
• These pedas can be stored in an airtight container for about 5 days at room temperature and 10 days in the refrigerator.

 

Notes

1. If you are using canned mango pulp that is already sweetened, skip the sugar in this recipe and use 1.25 cups of mango pulp instead.
2. I use blanched almond flour in this recipe. If you are allergic to nuts/don't want to use them, you can replace the ground almonds in this recipe with the same amount of milk powder instead.
3. Alphonso mangoes make the best mango pedas, in my opinion. However, if you can’t find both fresh/canned Alphonso mango, you can definitely use any other type of mango pulp in this recipe.
4. You can replace the mango pulp and fresh mangoes in this recipe with other fruits to make different flavors.
5. If don't have saffron, you can either leave it out or replace it with ½ tsp of cardamom pdr instead. You could also use both the saffron + cardamom together for a double flavor!
6. If you don't have ghee, you can replace it with the same amount of butter instead.

 

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://cancersupportindia.blogspot.com. feel free to view for easy, simple and health tips  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://GSiyers home remedies.blogspot.com     is the latest addition to my blogs.

 

 

12 benefits of eating Ridge Gourd during summer months

    

Ridge Gourd is a versatile vegetable that offers a number of benefits, especially during the hot summer months. It is packed with essential nutrients and can be a great addition to your daily diet. Here are 12 important reasons why incorporating ridge gourd into your meals can be a beneficial choice for your overall well-being.

 

Hydration and cooling effect

Ridge gourd is very high in water content, which helps you stay hydrated during the hot weather, and it has cooling properties as well, which can keep you cool and refreshing.

 

Weight management

Ridge gourd is low in calories and has a high fiber content, which can help you maintain a healthy weight.

 

​Rich in nutrients

Ridge gourd is full of various essential vitamins and minerals like vitamin C, vitamin A, and potassium. Including it in your daily meals can help you achieve overall health and wellness.

 

​Help manage blood sugar

The high amount of fiber is helpful in maintaining and regulating your blood sugar levels. It can help in preventing and managing diseases like diabetes.

 

Boosts immunity

Ridge gourds contain antioxidants, which can help in strengthening your immune system. Including it in your daily diet can help you achieve strong immunity and an overall healthy body.

 

​Improves eye health

Ridge gourd is high in vitamin A, which is known to be immensely beneficial for improving eye health. It may also help reduce inflammation in the eyes, ultimately leading to healthy eyes.

 

Helps improve digestion

Ridge gourds are full of fiber, which can help in the improvement and promotion of a healthy digestive system. It may also prevent and cure stomach issues like constipation and bloating.

 

Anti-inflammatory properties

Due to its anti-inflammatory properties, ridge gourd can immensely help you reduce inflammation in your body.

 

Boosts energy

Due to being full of essential nutrients, it can provide your body with a natural and instant boost in energy. It can also keep you active during the hot weather.

 

Hair health

Consuming ridge gourd daily cold be immensely beneficial in reducing hair fall, preventing damage, and making your hair shiny and strong.

 

Healthy bones and muscles

Ridge gourd is high in calcium, which helps in maintaining healthy bones and provides strength. It also contains magnesium, which is essential for the proper functioning of muscles.

 

Skin health

There are many essential vitamins and minerals in ridge gourd, which can promote healthy skin and also prevent issues like acne and sunburn and  slow down the aging process.

 

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://cancersupportindia.blogspot.com. feel free to view for easy, simple and health tips  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://GSiyers home remedies.blogspot.com     is the latest addition to my blogs.