Though nowadays I see mangoes stocked up in the supermarket all the year round, I like to buy them only during the proper season. We do buy plenty of mangoes during these three months every year and I go crazy eating them as a whole and I am very tempted to try different recipes with them too. I am not too fond of the store bought mango puree. I prefer adding fresh fruits. Baking a cake using mangoes always prioritizes my list as everyone at home love it. You can check out the mango buttermilk pound cake which I made couple of years ago and I bake it almost every year. This time I decided to go for a different recipe with healthy ingredients.
I found the recipe while browsing the net and decided to go ahead with this one making some changes to the original recipe. This one is eggless and I used flax seeds and buttermilk for the softness. I have used whole wheat flour , but you can use all purpose flour or refined wheat flour. It will be less dense that way. But my family have got used to the denser texture of my cakes as I prefer baking it the healthy way. The cake has a distinct mango flavour and proper sweetness. It feels delicious to bite into the extra sweetness of the mango bits which is added into it.
I had it along with my afternoon coffee and really enjoyed it. I had posted regarding this in my instagram. Do follow me on instagram to get regular updates on what I cook each day. Its fun sharing those pictures and you will enjoy them too!
Meanwhile , have a look at different mango recipes here in Creative Saga!!
Top 10 mango recipes of creative Saga
Mango dessert collection.
Recipe Source – The whinery (with some minor modifications to suit my taste)
Mango Cardamom cake - Mango recipes
Eggless and healthy cake with mangoes with the flavour of cardamom!!
Mix the flax seed in around 3/4 th cup of water. Grind it till its becomes a smooth paste. Keep it aside.
Preheat the oven at 180c.
Grease and flour a cake pan and keep it ready.
In a mixing bowl, mix the oil and sugar.
Add the mango puree and flax seed paste to it and mix well.
Add in the lemon juice,buttermilk and vanilla essence.
Mix it well. (I used vanillin powder, hence in the picture)
In another bowl, combine the flour,baking powder,baking soda, salt and cardamom powder. Fold in the flour mixture to the wet mix slowly stirring and mixing it simultaneously.
Add the mango pieces and mix gently.
Pour the batter in the prepared cake pan.
Bake at 180c for 45 minutes till the top has browned. Insert a knife or skewer in the center to check if the cake is done. Allow it to cool for 15 minutes. Invert on a plate and cut into slices.
Serve immediately or store in a airtight box.
For buttermilk, add 2tbsp vinegar in 3/4th cup of milk. Let it rest for 5 minutes. You can see that it curdles a bit.
After having lived in Maharahtra for more than 20 years, kanda poha has always been a staple thing at our place. I make it atleast once a week or sometimes even for dinners. Thankfully everyone at home love this dish. Being a South Indian, I also make puli aval once in a while though my preparation of the same is not upto the mark. My mom had always made delicious puli aval and I had always loved the spicy and tangy flavour of it. I still have to learn to make it that way. Meanwhile while browsing through the instagram a month ago, one of my relatives who is a awesome cook had posted about rice flakes with pepper and yogurt.
I have heard about milagu aval before when browsing through several blogs though I have never tasted as it was not made at our place. So when I saw the picture in the instagram , I found that yogurt is a interesting addition too. So I decided to make it that way. It was quite delicious. I have already made it a couple of times by now. I also made it for my grandmother when she was visiting us. She does not eats rice on some days and she liked it when I made this for her.
Its so easy to make and it is done in minutes that I have almost stopped making my family’s favourite kanda poha. No, I wont stop making that, But definitely this will be made quite frequently.
For other recipes with poha , please click on the links
Flaked rice with milk
An easy snack recipe with rice flakes made in minutes!!
Wash the flaked rice/poha in water and drain the water completely by passing it through a sieve/strainer.
Add the yogurt to the poha and mix well. It should not be too soggy.
Heat oil in a pan. Add mustard seeds, udid dal and channa dal along with curry leaves. Add hing and peanuts. when it sputters, mix with a spoon for a minute.
Add the yogurt poha mixture.
Add the salt and pepper. Mix well.
Cover with a lid and cook for 3-4 minutes.
Switch off the flame.
Garnish with coriander leaves.
I have always loved trying out different vegetarian cuisines of the world. My family is totally in love with indian food and prefer going to indian restaurants and are quite happy to order their comfort food almost everytime. Even when we have travelled to different countries, they are always in a hunt for an Indian restaurant and settle on a subway sandwich or a veggie pizza if nothing is available.
From the last few months I have coaxed them to try different cuisines. We did go to a few places.But we have frequented the chinese vegetarian stalls at a few places and we have liked it.
I have been searching the net for a good vegetarian thai food restaurant from a last few days. We had had lot of thai food during our bangkok trip a couple of years ago. We had liked it , especially the flavours are quite similar to indian food and we really did not have to develop a special taste for it. We just liked it.
So one day when I was visiting the library at west mall, Singapore, I spotted this ‘Thai express’ restaurant. We flipped through the menu and were delighted to find vegetarian options. So one fine sunday, we decided to visit this place. My family really enjoyed the food there and I am sure , we will be visiting this place regularly now. We ordered a few dishes and I have posted the pictures. Looks tempting?????
The above picture if of pineapple fried rice. This is one thing which we have had a couple of times in many different places and is available in many vegetarian stalls in the foodcourts of singapore. I had loved the way where they served this rice in a pineapple itself!! It looked quite attractive here too. It was served inside a folded banana leaf, perhaps to keep it warm. They had also placed some tofu satay and some roasted cashews along with it. The whole thing was quite appealing and delicious!!
I had ordered basil tofu with rice. I have recently developed a taste and enjoy the flavour of basil . I definitely liked this one. The above picture is of deep fried tofu. It was nice and spicy with a combination of different flavours. This was one dish which we all enjoyed equally. Phat thai or pad thai noodles was ordered by my son. It was a bit spicy for him, but he enjoyed it. The served this some red chilly flakes and coarsely crushed peanut powder. Mango sticky rice was something which we definitely wanted to have. I have heard a lot about this dessert and even wanted to try making this at home, but it never happened. We loved the mildly sweet dessert with the lovely flavour of rice cooked in coconut milk and having this with mango was pure bliss!! The above drink is coconut crush , a fresh coconut drink which was quite delicious!! The above drink needs no introductions as it is the popular thai mango blend. This was quite good too!
We really enjoyed the meal and am already looking forward to visit the place again. I would love to try their raw mango peanut salad. The waitress offered to make a vegetarian version of this , but we had to politely refuse as we were too full to have anything else. There are few puddings and desserts especially their thai tea which I will be trying next time. So finally I have found a good place to eat thai food. But sure , I will be exploring more!!
As I have already mentioned in my previous posts that breakfast is a important meal at our house and I do make something really filling and satiating. But deciding each day the menu for breakfast is a big task for me. The reason is I want the kids to like them and not throw a tantrum early in the morning. Sometimes , I am really organised and have all the preparations done well before hand so that I can whip things up in a jiffy. But sometimes my laziness takes over and I end up wondering what to do. But then to avoid such confusions and headaches, I do some simple preperations the previous day itself which actually take a very little of your time.
So what I actually do is soak up a little udid dal and grind it in a mixer to a smooth paste and add in any of the millet flours or semolina or in case of emergencies even wheat flour or rice flour. Yes, I mentioned mixer, because I do not have to take the pains of using and cleaning the wet grinder too. I allow this batter to ferment and they are ready for your dosas next morning. Simple , isn’t it? I generally make dosas with this batter and hence made it on the first day as usual. My son is not usually fond of these dosas as the colour is not too appealing, but I coax him to have a few by stating how healthy it is. But then I was thinking of doing something different with the left over batter as I did not want to force upon him again. So I went ahead and made some dhoklas with the left over batter. He did not want to have when he saw it. But I just asked him to have a piece and not to have anymore if he does not like it. Things were different. He actually liked it and asked for more until they were almost over. He had his sisters share too. She is still young and yet to acquire a taste for this , but will eventually do so. But the boy asked me not to make dosas anymore, but he wanted only this dhoklas everytime. So what is more satisfying tham feeding yourself and your family with this steamed,healthy,low fat and low calorie ragi dhoklas!!
Click here for more very interesting recipes with –
Ragi dhokla - easy breakfast recipes
Blogging has become a integral part of my life again. I often keep thinking about food , new recipes and blog improvements. I spend sometime atleast few times a week going through old posts and doing other things concerning different aspects of blogging especially after moving to wordpress. I am enjoying it and its a great stressbuster and I do hope to continue with this work regularly unlike a last few years where I could not find much time and blogging always took a backseat.
Pasta is a regular thing at our place. I make atleast once in a week or two. Kids enjoy it too. My son loves it in his lunch box. I make the pasta with white sauce most of the times, but I try to do something different so that it doesn’t get too boring for us too. So my readers often see a pasta recipe coming up every now and then.
This time, I made using red bellpeppers and tomatoes and the idea was given by a friend as she makes it often this way. I also added a little tomato paste for a more vibrant red colour. You can add a few slit fresh red chillies or even chilly flakes if you prefer a spicy version otherwise we liked the slight tangy taste of the pasta. I added a little parmesan before serving it to the kids. My kids like anything cheesy and they liked it that way. Here in this recipe I have just sauteed the bellpeppers and tomatoes till soft and then ground it to a paste. This is a very simple process.But you can also grill them in the oven and then grind it. This will give a nice smoky flavour too.I will be doing it next time. I got a bottle of pasta herbs from the supermarket this time and it was quite good and imparted a nice flavour. But in case you don’t have this, you can also add oregano and other flavours which you prefer. I hope you try this and do let me know how it turns out for you.
Red bell pepper and tomato pasta - easy snack recipes
A delicious pasta recipe with bellpeppers and tomatoes.
Cook the pasta in a boiling pot of water till it turns soft.
Drain the water and Keep aside until use.
Heat oil or butter in a large pan.
Add the chopped garlic and saute for a minute.
Add the chopped bellpepper and tomato. Add salt.
Mix and cook till it is soft.
Allow it to cool and grind it to a paste.
Heat the pan and add the ground paste.
Add the tomato paste if adding and mix.
Add salt accordingly along with pepper and pasta herbs.
Mix well and cook for 7- 10 minutes till it thickens a bit.
Add the cooked pasta. Mix till the sauce coats the pasta nicely.
Add cheese if you desire and mix well.
When I visited kailas parbat for the first time, something which really piqued my interest were their chole baturas. Of course, it was not the first time, I was coming across or having chole baturas. To tell you the fact, I have had the authentic ones during our stay in Delhi. I have devoured different varieties of them and have really enjoyed them to the core. But here in Kailas parbat, they had something different to offer. They had stuffed chole baturas like stuffed with paneer or onions and kasuri methi. I tasted each one of them and it was really good.
I wanted to make them at home for a very long time ,and finally made it one fine day for my kids and me when hubby was away on a tour. I also sent a few to my friends. I got positive reviews from everyone. I will be surely making them again, perhaps a stuffed one sometime soon. To tell you about the texture, it was thicker than the usual pooris and soft and crispy and flaky at the same time. The insides had lots of layers and a bread like texture. It reminded me of the ones I have tasted in Delhi.
I hope you try this recipe and enjoy it too!! Meanwhile you can try the following too. Click on the link-
Easy Plain baturas recipe
Punjabi Chole masala
Kasuri methi baturas - easy indian deep fried bread
Deep fried Indian bread with all purpose flour and dried fenugreek leaves
Take maida /all purpose flour in a bowl.
Add the dried fenugreek leaves,turmeric powder,red chilly powder and salt.
In a small bowl, take the yogurt. Add sugar,baking powder and baking soda.Mix well with a spoon. Keep for 5 minutes.
Now add the yogurt mixture in the maida mixture.
Knead it to a firm and soft dough.
Coat the dough with oil.
Cover with a moist cloth and keep for 1 hour.
After an hour, make equal sized balls with the dough.
Roll with a rolling pin to form a disc of around half inch thickness.
Heat oil to a smoking point.
Drop the rolled discs in hot oil. Deep fry till it is done.
Serve immediately with chole/channa masala.
Thuvayal or thogayal or just chutney is an essential part of tamil cuisine. Thuvayal can be made with many kind of vegetables like cabbage, ridgegourd, coconut,lentils/dal and also a combination of different vegetables. Today morning, I was cutting a whole pumpkin for making olan. I had seperated the fibrous portion along with the seeds at the center and planning to discard it as we usually do. But my grandmom who is visiting us suggested that we could make chutney with it. This really impressed me and I immediately thought of doing a blog post. My grandmom made it and I immediately took pictures. It was quite flavourful and delicious and was over in no time. You actually can store it in the refrigerator for about 3-4 days. Thuvayal is an excellent side dish with rasam rice. But I love to eat it mixing with hot steamed rice. It also goes with dosas and chapatis. I also like to have it by spreading it on a buttered toast,much healthier option.
Pumpkin fibre thuvayal /pumpkin fibre chutney
Easy chutney recipe with that fibrous portion of the pumpkin which we usually discard!
When you cut the pumpkin, while you use the pieces of the fruit for any of your curry or other side dishes, collect the fibrous portion at the center entangled with the seeds portion in another bowl. Try to remove the seeds. A few remaining is ok. It will give a nice nutty bite to the chutney.
Heat the oil in a pan. Add mustard seeds, udid dal,peanuts,dried red chillies and channa dal in it. Saute till it turns golden brown. Keep it seperately in a plate.
Now add the few pumpkin pieces with fibre, seeds along with the curry leaves and coriander leaves. Saute till it turns a little soft and the moisture from it is slightly dry. Add salt and mix. Allow to cool.
Now grind the dal -peanut mixture to a slightly coarse powder. Add the pumpkin mixture and grind everything all together to a coarse paste. add few drops of water while grinding only if necessary. Its supposed to be quite thick and dry.
The chutney is ready. Collect it in a serving bowl and serve with rice or even dosas or chapati.
You can store this in refrigerator for around 3 days.
I have really loved the concept of tea time snacks. When we were young and used to visit our native place during our holidays, our grandmoms made sure to keep boxes full of snacks, sweets and other savouries ready for our afternoon tea and snack time. We used to have so much fun munching on those delicious snacks and those days will never come back. My kids will never get to know the fun we used to have during our visits to our village. My kids love their snack time too and really look forward to it. Though they prefer to devour on store bought cookies and cakes. I try hard to make them eat some healthy snacks and fruits etc. Whenever I find time, I try to make some traditional snacks for them to know and enjoy atleast a few. One of these days I remembered this sesame ladoos we used to have during the winter season especially during sankranthi in maharashtra. Its very easy to put together the crushed sesame seeds and jaggery,requires less ingredients and and very less of your time,totally my kind of recipe!!! But my kids did not quite enjoy them.They love a few indian snacks , but yet to develop a taste for some of them.So I hope to make a few of these recipes occasionally. I loved them and it bought back a few fond memories. I was quite fond of the peanut ladoos too made similarly and will make them one of these days. I really hope my kids develop a taste for these traditional indian snacks.
Til ke ladoo recipe /white sesame seeds and jaggery ladoo
An easy sweet recipe made with crushed sesame seeds and jaggery.
Heat a thick bottomed pan. Roast the sesame seeds for 5 to 7 minutes. It should turn slightly crunchy.
Add the cashews and roast for a minute.
Allow it to cool.
Add this in your mixer grinder jar.
Grind it to a fine powder. Do it slowly in small intervals. Add the jaggery and cardamom powder and run your mixer for a few seconds till the jaggery mixes with the crushed sesame seeds.
Take the mixture in a plate. You will be able to make small balls with the mixture. The oil from the sesame seeds should be enough to shape it into a laddoo. Make equal shape laddoos with the mixture.
Serve and store the rest in an airtight container.
In singapore, this ladoos should keep well for around 3-5 days at room temperature.
Pasta is a favourite among all kids. I was just talking to my sis on the video chat and it was time for dinner for her and the other part of the world. Her son was demanding for some Mac and cheese and he did not want to have bread and vegetables. My kids are no exception too when it comes to pasta. I make it a lot due to constant demands from the kids. I try to use the whole wheat pasta whenever possible.This time I decided to use the basil pesto sauce about which I had mentioned in my last post.I had had this basil pesto pasta in an Italian restaurant few months ago and liked the taste. But my kids found the taste a bit weird and are yet to acquire a taste for basil pesto.But this is a going to be a regular thing at my place for several reasons. One is due to the ready availibility of the pesto sauce in our nearby supermarket. Other is that basil is a healthy ingredient and can be used in many recipes.
Basil pesto and vegetable pasta - quick snack recipes
A quick pasta recipe which can be made in minutes. A great after school snack for kids!!
Boil the pasta until soft and done. Drain the water and leave it till further use.
Heat oil in a pan. Add the chopped capsicum and paneer and saute for a few minutes till it gets a little tender.
Add some salt and pepper.
Add the cooked pasta and mix well with the vegetables. Add the basil pesto and mix well.
Add the tomato paste and mix.
Add the grated cheese and mix everything well togther.
As I already mentioned before , breakfast is definitely an important meal at our place. I try to make our breakfast quite filling, healthy and tasty especially for the kids so that they have it quickly and go to their schools without making much of a fuss. I make sandwiches atleast twice a week and you can also find yummy and interesting sandwich recipes here.
I also love to browse the supermarket for new ingredients which I can use as a filling for the sandwiches. I have tried many different varieties including avacado spread,alfalfa,different sauces. So this time I got this readymade basil pesto and used in a number of dishes including this sandwiches and we found it quite delicious. You can also make basil pesto easily by grinding basil leaves,garlic,nuts,cheese and olive oil. I will probably make a post about it soon. Meanwhile you can refer my spinach walnut pesto and make it based on the similar guidelines.
Follow my blog with Bloglovin
Vegetable and pesto sandwich
An easy breakfast recipe which can be made in minutes. Healthy and tasty!!
In a small bowl, add the yogurt. Add salt and pepper. Mix. Add the grated cabbage and carrot. Mix well.
Apply butter of one side of the bread.
Apply pesto on the other side.
Place a small portion of the yogurt vegetable mix.
On another bread slice, apply some tomato ketchup.Place on the first bread slice.
Apply some butter on the top.
Place this sandwich on the toaster or grill.
Toast/grill till it is golden brown and done.