Mango cake || Eggless Whole wheat flour mango cake with butter cream frosting in kadai || No Oven || No maida

Mango cake, eggless mango cake in kadai. Hey friends how are you all, hope you are all doing good. Mango cake is very tasty and flavorful cake prepared using whole wheat flour. D't miss this cake in mango season, surely you will love it. I did it simple, just prepared butter cream on it and decorated with mango slices as rose petals. You can also spread some condensed milk or whipping cream, i made very simple cake without any mix in it. You can add some cashew, walnuts, raisins or even choco chips of your choice.

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 Also check some cakes from my blog

Bourbon Biscuit cake || youtube bourbon biscuit cake

Strawberry cake

multigrain banana bread

Rava chocolate cake 

Wheat flour carrot cake

Taking this cake recipe to  #FoodieMondayBloghop fb group's #250 #CelebrateWithCake theme.  Here every week one member from group in alphabetical order will suggest 2 theme, others will vote. High voted theme will be selected, everyone prepare recipes according to theme. And on some special occasions we all will prepare recipes with out theme. Today is our group's 250 week in Foodie Monday Blog Hop group, i joined in this group on 6th may 2019, #194 #SummerFruitFest theme. I feel myself luck to be one of member in this group, where each and every blogger is talented chef, they are all down to earth and friendly. My blogging style, photography, choosing recipes all are changed after joining in this group. Learning many things from all chef's. check out their spaces for wonderful recipes, surely you all will love it..

                                  

                                     

  

                        Mango Cake 

Preparation time  - 15 minutes

bake Time : 40 to 45 minutes

Serves :15

Category : cake

Recipe Cuisine: Indian 

Main ingredients : mango

Author : Aruna SarasChandra

   

Ingredients

whole wheat flour - 1 1/2 cup

mango - 1 or mango pulp - 1 cup

oil - 1/2 cup

sugar - 3/4 cup

thick curd - 1/2 cup

milk - 1 small cup(adjust)

baking powder - 1 tsp

baking soda - 1/2 tsp

vanilla extract - 1/4 tsp

Mango - 1( to prepare rose on cake)

For mango butter cream frosting

mango pulp - 1/2 cup

butter - 50 gms

sugar - 100 gms

vanilla essence - 1/2 tsp

others

salt - 1 cup

toothpick - 1

stand or small plate -1 

Instructions

1) Heat kadai by adding salt and by placing stand on medium flames till we prepare batter.

                                                          

2) sieve whole wheat flour, baking soda and baking powder, cinnamon powder and keep it aside.

         

3) Grind sugar to fine powder, sieve it and keep it aside, peel mango skin, cut into pieces and grind it fine paste.

4) In a wide bowl, add oil, powdered sugar, curd and mix it well.

5) Add mango pulp, vanilla essence and mix it well.

6) Add flour beat well adding milk

7) Grease cake tin with oil and place butter paper or sprinkle flour.

8) Pour batter and tap it twice and place it in kadai or pressure cooker.

9) Bake it on medium flames for 5 minutes, and keep flames low and bake it for 30 minutes. Open lid and check my inserting tooth pick, if it comes out cleanly your cake is ready.

10)  once cake cooled completely to room temperature, scratch the sides of mold and place plate on it and reverse the plate. Tap on cake mold it will come out easily then remove butter paper.

11) Beat 1 cup butter with 1 cup sugar using beater or spoon add vanilla extract and beat well till it becomes fluffy then add mango puree beat again. Keep this in freezer till it becomes thick(will share recipe soon). 

12) Spread mango butter cream on cake.

                           

13) peel mango skin & cut it into thin slices & arrange on cake as shown in figure, like rose.

Eggless wheat flour mango cake with butter cream frosting is ready ..

 

Tips

** Remember to preheat kadai for 15 min on medium flames, so that cake will cook on time. 

** instead of wheat flour, sugar you can use maida and brown sugar.

** Add nuts of your choice make sure to dust it some flour so that it wont sink in batter.

** Do not fill the mold completely only 3/4 of mold is used to add batter, as it will become fluffy while baking.

** If you are using pressure cooker then make sure to remove cookers whistle and gasket.(below pic is my Rava chocolate cake small portion of batter i baked in pressure cooker).

           

** Do not heat kadai/ cooker too long time or on high flames as cake will become hard.

** Do not be panic if you are cake is ready after 40 minute, just bake it for some more time by increasing its flame very bit.

** Do not open lid in middle while baking as you do not get fluffy cake.

** You fresh and thick curd.

These are some tips as beginner which i learned while baking, hope these tips are useful to you too 😍

Also check other related recipes by clicking the link below the pic..

                              

                              

                                                   Strawberry cake

                              

                              Bourbon Biscuit cake || youtube bourbon biscuit cake


                       

multigrain banana bread

                     Rava chocolate cake 

                 Wheat flour carrot cake

                    Rava / Semolina Pizza

              

  
                                             Paneer pinwheels

Do subscribe my youtube channel Vasus vegkitchen

Give it a try and drop your comments and pics in inbox.

Also follow me on
In facebook @Facebook
In pintrest @pintrest
In Instagram @Instagram Also drop your feedback 🤗😍.

You can also search recipe 
in BetterButter
in Indiblogger
in MyTaste

Thanks for visiting my blog,

ArunaSaraschandra 😊

      

Potato Lollipops || Kids favorite || Monsoon special potato lollipops

Potato Lollipop recipe with step by step pics, tips and video(will share soon). As monsoon season started in many season, i know everyone is craving for to have some snacks. Also kids and everyone staying at home now, we need quick snack recipe. As potatoes are favorite to all aged people mainly kids. If your kids & family too loves potato then this potato lollipop is for you. You can serve this as potato balls or as lollipops. Spices used in it are readily available at home, so you can prepare it easily that to in less time. For binding i used homemade bread crumbs, check out homemade youtube video https://youtu.be/XmXaa0N14AQ . It is very crispy, tasty snack, double coating potato balls will make it stay crispy for long time. follow recipe with steps & tips to get perfect crispy potato lollipops.  

Do subscribe my youtube channel Vasus vegkitchen

Also check  some monsoon snacks ..

**  green chutney

**   Paneer pinwheels

** Stuffed Mirchi bajji

** Rava / Semolina Pizza

**  Baby corn fritters

**  corn cheese balls

**  dalmoth namkeen

**  Omapodi || karapusa || sev

** spicy masala peanuts

**  JackFruit seeds Vada

** Roasted Masala Chickpeas / Masala coated Kabuli Chana fry

** Paneer pinwheels

**  Pepper sev

** Gujarat hi Methi Masala Khakhra

** Corn flakes chivda

** Poha chivda

It's very hot here @Chennai from morning, suddenly climates changes by 2'o clock when i was preparing this lollipop's for #FoodieMondayBloghop fb group #249th #monsoonmunchies theme. Suddenly rain started and i finished my potato lollipops too, hubby telling what a perfect time to have this lollipop's, i am also craving to have this, thought to take one pic quickly and started eating & enjoy rain. Suddenly power gone 😅.  We both never compromise in eating while its raining, luckily natural lighting at backyard saved me. Hubby having his part of potato lollipops backside and i took some quick clicks, this is today's my potato lollipop backside story 😍. 

 Coming to our theme, Here every week one member from group in alphabetical order will suggest 2 theme, others will vote. High voted theme will be selected, everyone prepare recipes according to theme. This week #249 theme is hosted by talented chef Archana di, i really like her way of writing. You can get complete detailed information about recipes. She stay at Goa, you can check many traditional, authentic and fusion recipes in her blog. Bookmarked her recent spaghetti with green olives & lemon, Chocolate dessert hummus, and  i liked homemade spicy salted caramel popcorn a lot. Do check her space surely you will love it and will learn many things. This week Archana di suggested to prepare monsoon recipes, i thought to prepare this easy potato lollipops for theme. Waiting for all my blogger friend recipes..

             

  

    

                                                          Potato Lollipop

Preparation time  - 15 minutes

cook Time : 15 minutes

Serves :15

Category : Chaat / Snack

Recipe Cuisine: Indian 

Main ingredients : Potato 

Author : Aruna SarasChandra

   

Ingredients

Potatoes - 3(normal size)

onion - 1 (finely chopped)

ginger - grated ( 1 inch)

coriander leaves -1 tsp

salt as per taste

red chili powder - 3/4 tsp(adjust as per taste)

roasted cumin powder - 1/2 tsp

coriander powder - 1/2 tsp

pepper powder - 1 pinch (optional)

chaat masala - 1/4 tsp

lemon juice - 1 tsp ( i did not added, as it is not available right now)

bread crumbs - 1 cup

corn flour - 4 to 5 tsp(adjust)

oil - to deep fry

tooth picks - according to number of potato balls you prepared

Instructions

1) Wash potatoes and boil in pressure cooker for only 1 whistle, let the pressure come down.

2)  peel potato skin after cooling and finely grate it in a bowl. Add finely chopped onion, ginger, coriander leaves.

3) Add all the spices in the above potato mixture .

                            

4) To this add 1 tsp of cornflour, if you feel your potato dough too smooth add 2 tsp of corn flour. Also add 1/2 portion of bread crumbs to it and  mix everything well. Remember dough should not be too smooth, then only you will get crispy potato balls.

                                

5) Meanwhile prepare corn flour slurry, take 2 tsp of corn flour add some water and prepare not too thick or thin paste and keep it aside. Also keep oil to heat on low flames.

                                   

6)Apply some oil to your hands, pinch some dough and prepare small lemon size balls and keep it aside.

7) Roll potato balls in corn flour slurry and then roll in bread crumbs. Again roll the bread crumbs coated balls in corn flour slurry and roll it in bread crumbs, repeat the same process for remaining balls and keep it aside.

8) check oil heat and drop potato balls in it, fry it in medium flames. When it start changing color take it into plate. Repeat the process for remaining balls.

Our potato balls are ready to serve

you can serve as it is or serve it as lollipops by inserting tooth picks in it. Serve hot with some ketchup of your choice or it also goes well with green chutney. 

Tips

** First point to remember is do not boil potatoes for more whistles (or) do not overcook potatoes. It will make your dough smooth, sticky and that lead to soggy potato balls when fried.

** As lemon is not available in my pantry, i did not added. Add lemon juice if available.

** You can also add garam masala and can also skip spices if not available.

** Apply oil to your hands while molding potato balls.

** If cornflour not available add maida. You can also add besan but it will give potato bonda taste.

** If you feel your dough too smooth, keep it in refrigerator for 30 minutes. Dough will become hard.

** You can also double coat in bread crumbs, if you feel ur potato balls are so sticky.

** If you are potato balls are smooth it will break while frying it  or it will become smooth after cooking.

** If potato balls do not change shape after coating bread crumbs then it is perfect otherwise double coat it. Just dip crumbs coated potato balls again in corn flour slurry and then in 

bread crumbs.

** Do not over fry potato balls, they burn quickly, just take it out when it changing color.

** If your potato balls are smooth then you will get smooth potato balls instead of crispy.

** You can serve as it is or you can insert picks in it.

** You can store bread crumbs coated potato balls in freezer for more than 15 days, if we store it in air tight zip lock covers.

** You you are planning to serve it  in parties, then keep bread crumbs coated potato balls in refrigerator, and fry before serving and enjoy it.

Hope these tips are helps you to get perfect crispy potato lollipops, also check some other snack recipes by just clicking the link below pic.. Also do not forgot to subscribe my youtube channel Vasus vegkitchen and press bell icon to get new recipe notifications.

 
                                    corn cheese balls

                        
                                  Baby corn manchurian

                              Baby corn fritters

          Dry cabbage manchurian

                          Paneer Tikka

           Rava / Semolina Pizza

          Veg chow mein noodles

 

Stuffed Mirchi bajji

                                     Paneer pinwheels

Hope you like this crispy and tasty potato lollipops. Give it a try and drop your comments in inbox.

Do subscribe my youtube channel Vasus vegkitchen

Also follow me on 
In facebook @Facebook
In pintrest @pintrest
In Instagram @Instagram Also drop your feedback 🤗😍.

You can also search recipe in BetterButter
in Indiblogger

Thanks for visiting my blog,

ArunaSaraschandra :)