EGGLESS MAWA CUPCAKES

As kids, Mawa cake was the only cake/ cupcake we knew. Mawa cakes/ cupcakes the name itself makes me drool. There were no black forest, red velvet or fancy cupcakes with even fancy frosting. Only plain, buttery but the oh so good mawa cakes. Before a few days, hubby was travelling and found good quality mawa. So he bought about 1 kg freshly made mawa, which was so creamy and rich in taste. I had decided to try mawa cake and cupcakes at home. Already shared mawa and thandai cake in my blog. They came out very lighter and rich in taste and I must say they did a good job of satisfying my cravings. My family has been a die hard fan of this mawa cupcakes and especially my hubby. It was a huge hit recipe at my place. This recipe is very easy and gives you the best mawa cupcakes. You can enjoy delicious parsi mawa cupcakes at home. So do try my recipe and share your feedback.   

INGREDIENTS:

100 gms Condensed Milk

80 gms Butter, melted at room temperature

100 ml Milk

80 gms All Purpose Flour

½ teaspoon Baking Powder

¼ teaspoon Baking Soda

¼ teaspoon Cardamom Powder

50 gms Sugar

½ Cup Mawa/ Khoya

METHOD:

STEP 1 – In a mixing bowl, add condensed milk and melted butter

and mix well using blender.

STEP 2 – Then add Milk in it and again blend for few seconds.

STEP 3 – Further add all the remaining ingredients except khoya and mix well.

Do not over mix the batter.

STEP 4 – Pre-heat the oven at 170 degree C for 10 minutes.

STEP 5 – Then add khoya in the batter and give a nice stir.

STEP 6 – Pour the batter in the cupcake moulds with liners and tap it on the counter for once or twice.

STEP 7 – Bake for 12-15 minutes at 170 degree C. Cool for 5 minutes in oven.

STEP 8 – Remove from oven and demould the cupcakes and hog on it.

Enjoy the mawa cupcakes with a cup of tea or as an evening snack for kids.

RAW MANGO RICE. MAANGA SADAM

Maanga sadam [raw mango rice], a quick and easy lunchbox recipe. I eagerly wait for this time of the year for the arrival of the lovely mangoes. Mangoes are my absolute favourite. Whether it is juicy fruit or it is the sour raw one. It will definitely be one among the top things I love to eat. I have so many south Indian friends in my FB friend list and I love the way they use raw mangoes for making rice or different pickles. I tried so many south Indian recipes of which this is the one. This Maanga Sadam is very easy and quick to make and tasted fabulous with little bit sweet, tang, spice. I love to try rice dishes on weekends as it’s actually a great relief and don’t want to spend so much time on cooking. There are lots of ways this maanga sadam can be done but recently I found this recipe which suits to my family so tried this one. Hope you all love this and want to give a try. So keep trying and post your suggestions, tips in the comment box below.      

INGREDIENTS:

1 ½ Cup Rice

1 Raw Mango, grated

1-2 Green Chillies, chopped

2 teaspoon Ginger, chopped

1-2 Sprig Curry Leaves

For Tempering:

2-3 tablespoon Vegetable Oil

¼ Cup Peanuts

2 tablespoon cashew Nuts

1 tablespoon Urad Dal / White Lentil

2 teaspoon Chana Dal

 2 teaspoon Mustard Seeds

½ teaspoon Asafoetida

2-3 Dry Red Chillies

METHOD:

STEP 1 – Wash and soak rice for half an hour. Then cook it with 3 cups of water and salt till rice cooked well. [see notes] Drain the rice on a colander to drain excess water.

STEP 2 – Heat oil in a pan and fry peanuts and cashew nuts in it till golden in colour. Then put them on the cooked rice and keep aside.

STEP 3 – Now add mustard seeds in oil and let them crackle, then add urad dal and chana dal 

with curry leaves, chopped green chillies, dry red chillies, turmeric powder and asafoetida.

STEP 4 – Mix well and then add grated raw mango in it and mix well.

STEP 5 – Cover and cook on low flame till mango slightly soft.

STEP 6 – Now mix the rice in the mango mixture and give a nice stir.

Check salt and if needed add more. Mix well.

STEP 7 – Saute the rice for seconds till everything get mixed well.

STEP 8 – Add some fresh chopped coriander and serve hot.

Your tangy and tasty raw mango rice is ready to serve. Serve it with roasted baby potatoes and enjoy.

NOTES: *You can use the leftover rice for this recipe as I have used.

MANGO KESARI HALWA / MANGO RAWA KESARI / SOOJI MANGO KESARI HALWA

Mango Kesari Halwa / Mango Rawa Kesari / Sooji Mango Halwa- tasty dessert made with sooji / rawa and mango puree. Mangoes are perfect for making desserts as it has a sweet taste and natural yellow colour. And as we all know mango season is here in India, got fresh mangoes from market and immediately a thought came to my mind. I love all the recipes with mango no matter whether it is with raw mango or ripe one. Same as regular halwa or kesari, procedure is exactly the same except that the seasonal fruit puree is added in it which enhances it’s flavour. As we are using mango puree the quantity of sugar is reduced. Tried it and it was complete satisfaction to relish the entire bowl. Instead of plain rawa kesari, try mango kesari and you will surely love the fruit taste.  Enjoy this yummy and flavourful and special mango dish this summer. A best treat for your family and friends.

📌📌Watch the full video recipe here 📌📌

INGREDIENTS :

½  Cup Rawa / Samolina / Sooji

1 Cup Mango Pulp [see notes]

4-6 tablespoon Ghee / Clarified Butter

2 tablespoon Chopped Nuts [almonds/ cashews/ resins/ pistachios]

½  Cup Sugar [adjust accordingly]

1 ½ Cup Water

METHOD:

STEP 1 – Heat a pan with 2 tablespoon ghee and fry nuts in it until golden in colour. Remove and set aside.

STEP 2 – In same heavy bottomed pan heat ghee,

roast ½ cup rawa until fragrant on low-medium flame. Keep stirring often to avoid burning rawa. 

Once done remove onto a plate and keep it aside.

STEP 3 – In the same pan, add 1 ½ cup water and 1 cup mango pulp and mix it well.

STEP 4 - Bring it to boil. Once the water comes to boil, reduce the flame and sprinkle the roasted rawa over it.

Keep stirring continuously to avoid any lumps.

STEP 5 – Once the rawa is mixed increase the flame and cook for few more minutes till all the water is absorbed. It will take hardly 4-5 minutes to cook.

STEP 6 – Once the rawa is cooked, add sugar in it and mix well. Sugar will release moisture and consistency will be a loose now.

STEP 7 – Add some more ghee in it and mix well.

Ghee will be absorbed. Cook for another 1-2 minute and mango kesari halwa is ready to serve.

STEP 8 – Add chopped and fried nuts, cardamom powder and give a final mix.

STEP 9 – Switch off the flame and transfer it into individual bowl and serve hot.

Serve warm or cold and relish.

NOTES: *To make fine puree, remove the pulp from ripe mangoes and pulse  it in mixer or blender.

               * Choose mango that is sweet and less in fibre. I used kesar mango .

                * Ghee can be reduced as per your need.

            *  Make sure the rava is cooked perfectly well and soft before adding sugar.

               * Otherwise it will become chewy.

Mango adds slight tanginess, so add salt to balance it.

              *While roasting rawa, keep an eye on it as it tend burn easily.

              *Keep stirring when adding rawa to avoid lump formation.