Tuesday, July 8, 2014

Mango cupcakes

The cupcakes were a big hit. I thought the frosting could have been better...but oh well...

The basic cake recipe was from here:

http://www.epicurious.com/recipes/food/views/Classic-White-Cake-Layers-353170

I modified it to include the mango, and made a double batch. I also tweak the egg proportions to make it a bit richer. Here's what I did.

In (my brand new) mixer with a paddle attachment, add 3 sticks of semi-soft butter and 2 1/2 cups of sugar, and beat till fluffy. In another bowl, mix 1 cup of milk (notice the reduction), 6 egg whites and 3 whole eggs, about 12 oz (less than half a tin) of Alphonso Mango pulp, 2 teaspoons vanilla (again notice the reduction), and 1 tablespoon ground cardamom. On a wax paper, mix 4 cups of AP flour, 4 tsp baking powder, 1/2 teaspoon salt. Alternate the milk and flour mixture to create a smooth batter in the mixer. Bake in big/small cupcake pans at 350. The small cupcakes took around 14-18 mins or so. 

For the frosting:
(This is slightly different from what I did...but this is what I would do next time)
1 stick of softened butter + 1 package cream cheese + 4-5 cups of powdered sugar + 1 teaspoon vanilla + 1 teaspoon ground cardamom + 1/2 cup mango pulp.  Beat until smooth and fluffy. I would only add more mango pulp as required to maintain the consistency and the taste. 

Frost the cupcakes and garnish with pistachio powder. 






Saturday, July 5, 2014

Basic Pani Puri

Jaipur Mummy Style:

Imli pulp
Kala namak
Bhuna jeera powder
Phudina grind (no dhania)
Lal mirch

Serve pooris with boiled, peeled and mashed potatoes, seasoned with salt and red chilli powder, soaked boondi and meethi chutney.

Bombay Mummy Style:
Phudina
A bit of dhania
Green chillies
Raw mangoes
Kala namak
Bhuna jeera powder

Serve pooris with boiled mashed potatoes, seasoned with chaat masala, boiled and salted sprouted mung, meethi chutney.

I combined the two recipes. I took a big handful of fresh phudina, a bit of green chillies (L. said he would have preferred red chillies), kala namak bhuna jeera powder, green mangoes, and ground it to a fine paste. Then added about 1/2 cup of tamarind pulp (laxmi brand). Added lots of water, and adjust the pulp and salt according to taste.