Category Archives: summer

Eggless Mango Pancake recipe / Mango Pancake recipe / Eggless Pancake recipe

Eggless Mango Pancake recipe / Mango Pancake recipe / Eggless Pancake recipe

I am sharing this recipe with a heavy heart, as the mango season is almost over, with my last set of mangoes. Usually my family loves pancake to the core, and also, it’s been a great and quick breakfast for kids, when they go to school or even for their snack box on Saturday’s as they have just half a day school or also you can prepare as snack when they are back to home.

CLICK HERE for more Breakfast recipes. Taking this to Fiesta Friday #181 hosted by Angie@thenovicegarderner.

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Eggless Mango Pancake recipe / Mango pancake recipe / Eggless Pancake recipe

Eggless Mango Pancake is a soft, fluffy and spongy breakfast/snack box/after school dish that can be prepared easily in minutes. I have few more pancakes with egg and after the request of few my followers, this is my eggless pancake. Give a try soon, since the mango season is almost gone for this year. Let me share the recipe…

Check out our other pancake recipes like – Eggless Quinoa Pancake, Rosemilk Pancake, Jack fruit Pancake balls, Apple pancake, Lemon poppy seeds pancake, Vegetables Noodles pancake, Muskmelon pancake, Banana pancake, Pumpkin Pancake and Basic Pancake.

Ingredients:

  • All-purpose flour / Maida – 1 ½ cup
  • Mango – 1 no (medium size n roughly chopped)
  • Butter – 4 tbsp
  • Milk – ½ cup
  • Coconut milk – 1 cup
  • Desiccated Coconut – ½ cup
  • Baking powder – 1 ¼ tsp
  • Salt – ¼ tsp
  • Sugar – ½ cup (adjust the quantity of sugar as per the taste of the mango)

Making of Eggless Mango Pancake recipe –

Preparation:

  • Grind the roughly chopped mangoes to fine paste and keep it aside.
  • Take a wide mouth bowl, pour in the milk, coconut milk, sugar, mix it well or until the sugar gets dissolved.
  • Add the all-purpose flour, baking powder, sugar, salt, desiccated coconut and a tbsp of butter. Mix it well.
  • Add desiccated coconut, butter mix it well. Then add the flour/all-purpose flour little by little. Mix it well, make sure no lumps are formed.
  • Add the ground mango paste, baking powder and mix it well. Make sure no lumps are formed.
  • Heat a tsp of butter in a tawa, pour a spoonful of batter in the center, spread it little.
  • Drizzle butter along the sides of the pancake, cook in medium flame (since we have used mango paste, the pancake would get burnt soon when cooked in high flame).
  • Flip the side, drizzle little butter along the sides, and cook for few mins or until the pancake turns golden brown in color.
  • Remove from fire.

Serve hot with butter or maple syrup or chocolate syrup.

Royal Falooda / Falooda recipe / How to make falooda from scratch at home

Royal Falooda / Falooda recipe / How to make falooda from scratch at home

Falooda is one among the most popular street food all over India. Falooda has many flavors, I have already shared two falooda recipes – Sapotta / Chickoo Chocolate Falooda and Basic Falooda.

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Royal Falooda / Falooda recipe / How to make falooda from scratch at home

As of Ramzan, I have prepared this Royal Falooda right from the scratch which describes the making of rose jelly, rose milk, cooking falooda vermicelli and layering. Just like that I forgot to click pictures, so do check out my video for the texture and consistency. Let me share the recipe…

CLICK HERE for Ramzan recipes and CLICK HERE for Desserts.

Ingredients:

  • Vermicelli (Thin vermicelli) – 25 strands
  • Sabja seeds / Sharbhat seeds – 3 tbsp
  • Sugar – 5 tbsp
  • Agar-Agar / China grass – 5 gm
  • Rose essence – 3 tbsp
  • Milk – ½ litre
  • Pistachios – 10 nos
  • Vanilla Ice cream – 4 scoops

Making of Royal Falooda / Falooda –

Preparation:

  • Soak sabja seeds in a cup of water for 20 mins or until it turns light grey in color.
  • Soak pistachios in water for 30 mins, drain the water, peel of the skin, chop it to fine pieces and keep it aside.
  • Boil the milk, pour a tbsp of rose essence followed by 3 tbsp of sugar. Cook until the sugar dissolves and the milk reduces to ¾ th of the quantity.
  • Boil 2 cups of water in a heavy bottomed vessel, add the agar-agar/china grass, mix it well until it dissolves in water, pour a tbsp of rose essence, cook for 3 mins.
  • Remove from fire, pour it to a bowl, let it rest for 30 mins so that it gets sets and reaches room temperature. Later refrigerate it for 20 to 30 mins.
  • Remove it from the bowl and finely chop them into pieces, keep it aside.
  • Boil 3 cups of water in a heavy bottom vessel, add the vermicelli and cook until it turns transparent and soft.
  • Drain the water and rinse it in tap or cold water, keep it aside.
  • Take a tall glass, add a tbsp of boiled vermicelli, followed by a tbsp soaked sabja seeds, followed by a tbsp of finely chopped rose jelly.
  • Pour in the rose milk, until it ¾ th of the glass, add few pieces of finely chopped pistachios and top it with a scoop of icecream.
  • Sprinkle few pieces of pistachios, rose jelly and dried rose petals.

Serve immediately.

 

Mango Cheese Cake / No Bake Mango Cheese Cake

Mango Cheese Cake / No Bake Mango Cheese Cake

Mango Cheese Cake is a rich, creamy dessert prepared with Mangoes. Mango cheese cake can be prepared in two forms, one with paneer and condensed milk whereas the other with milk, cream cheese and sugar. I have prepared this with paneer and condensed milk, as it was very easy and took less time to prepare.

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Mango Cheese Cake / Mango Cheese Cake with Condensed Milk

Usually I like cheese cakes, but thought it would be a big process to prepare and due to my laziness never tried it. But this time when my son’s birthday was nearing and on the other hand my mango mania – resulted in this process. The result was best and when my kids had this, my son wanted me to prepare it for his Birthday party ?

Mango cheese cake is an easy, simple and delicious dessert, also using condensed milk and cottage cheese/paneer saves time in the making and just takes 2 to 3 hrs to get chilled. Easy and simple dessert for parties, recently it was my son’s Birthday last Monday, I was requested to prepare around 40 mini cheese cakes by him. Let me share the recipe…

CLICK HERE for 15+ Mango recipes. Taking it to FiestaFriday#175 hosted by Angie@thenovicegarderner.

Ingredients:

  • Mango – 3 medium size (mangoes) or ½ kg
  • Grated Paneer – 250 gms
  • Condensed milk – 1 tin (quantity depends on the sweetness of the mangoes)
  • Agar-Agar – 15 gms or Gelatin – 5 to 6 tbsp
  • Water – ½ cup
  • Britannia Marie Biscuits or Milk Bikis – 15 to 20 nos
  • Butter – 5 tbsp

Preparation:

  • Bring the butter to room temperature, break the biscuits to pieces.
  • Take the broken biscuit pieces, cinnamon powder and butter in a mixier and grind it to a fine powder.
  • Transfer it to a bowl, mix it all together and keep it aside.
  • Boil ½ cup of water in a sauce pan, add the agar-agar or gelatin and stir well until it dissolves.
  • Remove it from fire once it dissolves, let it come to room temperature.
  • Peel and roughly chop the mangoes, meanwhile grate the paneer.
  • Blend mangoes and paneer together in blender by drizzling little water, to a fine paste.
  • Pour in the condensed milk and grind it well.
  • Pour the ground mixture to a mixing bowl.
  • Pour in the agar-agar or gelatin mixture to the ground mango and mix it well.
  • Take baking tray, add the biscuit mixture, make it as a bed on the tray.
  • Pour the ground mixture over the biscuit layer.
  • Refrigerate for 2 to 3 hrs.

Slice and serve chilled by topping it with finely chopped mangoes and cherries.