Eggless Mango Cake

Mango Eggless Cake is a sweet dish and  I just thought of baking a Mango cake. That too with out eggs. I have prepared cakes many times and it has come out really well most of the time. This time thought of preparing Mango Cake since it is a season of  King of the fruit "Mango". Cakes can be eaten at any time of the day. It is best for evening Tea or for kids snack box for school, or even for outings, picnics it is the best dish to wrap.

Now Lets see some benefits of eating Mangoes.
Mango is called as  "The King of Fruit ".  They are one of the most nutritious and delicious fruits. They are full of Vitamins, minerals and antioxidants. Mangoes contain  Vitamin A,  Vitamin E and help to guard against heart disease other illness. They are great source of potassium which helps to regulate blood pressure. Mango contain high Iron and is beneficial to people with anemia and pregnant women. Eating mango fruits help to easy digestion and good for acidity. They have high amount of fiber and helps to prevent constipation. They are good for high blood cholesterol level.


Here is a recipe of Eggless Mango Cake and its easy to prepare. It is a perfect snack with cup of Tea or Coffee.

Things Needed :

Mango Pulp " 1 Cup
Maida (All purpose flour ) : 1 1/2 cup
Curd and Milk : Each 1/2 cup
Bicarbonate Soda (Cooking Soda) : 1/2 Tea spoon
Baking Powder : 1 Tea spoon
Ghee and Oil : Each 1/4 Cup
Cardamom : 1/2 Tea spoon (Powdered)
Salt : a pinch
Sugar :3/4 Cup

Method :

1. Sieve Maida, baking powder and Cooking Soda together . Add a little salt and keep it aside

 

2. Now powder sugar and put oil and ghee and grind for 2 to 3 minutes.

 
3. Add curd, milk, mango pulp and cardamom pods or powder to the sugar mixture. Grind nicely till it is soft and fluffy.

4. Now  remove the ground sugar - curd mixture to a bowl and add sieved maida mixture slowly.

5. Mix all the ingredients nicely and keep it for baking. \

6. Bake about 40 to 45 minutes and remove baked cake and allow it to cool.

7. Cut it into small pieces and serve with cup of tea or coffee.

Note :

Do not add lots of mango pulp. It turns the cake very soft. Adding sugar more or little less is your choice. You can also use only oil or only ghee according to your wish.  Do not add more soda since it may turn the cake very soft and it many break. You may feel very soft after the cake is baked. But once it is baked it is done. Check with a tooth pick to check out its done. (insert a tooth pick or a edge of a spoon. You can add any essence of your choice instead of cardamom.
Preparation time : 10 Minutes.
Cooking time : 45 Minutes
20 ieces can be done.

Dil leaves Coconut Rice

Di leaves (Sabbassige or Sabsige soppu) and Coconut rice is a main dish and we can eat them at any time for the day like for breakfast, lunch or as snack or even dinner. We can even pack for lunch or when you going for a picnic or traveling.

Lets see some benefits of eating Dil Leaves:
Dil Leaves have significant amount of Vitamin A and Vitamin C and good amount of folate, iron and manganese.Dil leaves helps in digestion. They are good for relieving constipation. They are very good for people who are suffering from Insomnia and help the people to get good sleep at night. The calcium content in Dil leaves helps to keep bone strong. Calcium and other minerals are a key component helps in proper growth and development of bones and the repair of injured bones as well. Dil leaves are good for people who are suffering from diabetes. They also good for excess gas, hiccups and immune system.

Here is a recipe of Dil Leaves Coconut rice with Gooseberry Tokku . Its mild and all age group will surely enjoy.

Things Needed :

Dil Leaves : 1 bundle (Big)
Raw Rice : 2 Cups
Goose berry dry pickle (Tokku ) : 2 Table spoon
Oil : 1 Table spoon
Ghee : 1Table spoon
Curry leaves : 8 to 10
Coriander leaves : 2 Table spoons
Salt : according to the taste.
Mustard seeds :  1 Tea spoon
Urid Dal : 1 Tea spoon
Turmeric powder : a little

Method :

1. Wash and cook rice in a pressure cooker and leave it for cooling.
2. Wash and cut Dil leaves into small and leave it aside. Wash and cut coriander leaves, 1 green chilly and curry leaves.
3. Grate coconut and keep it aside.
4. Now keep a big pan on the fire, add oil and heat. Put mustard seeds and urid dal.

5. Let the mustard seeds splutter. .Add curry leaves and green chilly
6.. Add Dil leaves and fry it till they turn soft. Add turmeric powder.

7. Now add Gooseberry tokku and mix it well.

8. Add cooked rice and mix it well. Add grated coconut and mix it well. Add coriander leaves and ghee at the end stir once slowly and shift Dil leaves Coconut Rice to the serving bowl.

Note :

 Do not over cook rice.Using a tea spoon of oil while cooking rice helps to keep the rice grain separately. Add red chilly or green chilly if you want the dish to be spicy. You can use mustard seeds, red chilly ground mixture instead of Goose Berry Tokku.
Time :  40 miutes.
Serves : 4 to 5.
You can serve them with a cup of curd .