Switch your imagination cap on and check out this new dessert I came up with, combining the culinary arts of both Gujarati and Maharashtrian cuisine. The MANGO SANDWICH DHOKLA CAKE is a delicious amalgamation of the dhokla and the shrikhand.
I tried this innovative fusion dessert as a summer treat by preparing mango dhokla and then layered it with dates shrikhand, chopped mangoes and pistachios. As a garnish, I added mango scoops, chopped pistachios and a drizzle of some leftover sweet tamarind chutney. You can enjoy it chilled or at room temperature. So check out the step by step pictorial recipe to prepare it.
Dhokla -
- 3/4 cup mango pulp or as required
- 1/2 cup semolina
- 1 tsp. ghee
- 1-2 tbsp. sugar
- 1/4 tsp. cardamom powder
- pinch of salt
- 1/2 tsp. eno fruit salt
Shrikhand -
- 1/2 cup hung yoghurt
- 2 tbsp. date puree
- 1/4 tsp. cardamom powder
- 1 tsp. powdered sugar (opt)
Filling & garnish -
- 4-5 tbsp. chopped mango
- few mango scoops
- 2 tbsp. sweet tamarind chutney
- 1 tsp. chopped pistachio
- 1 sprig mint
Shrikhand - Mix together the hung yoghurt, sugar, dates puree and cardamom powder. Pass it through a sieve to get a smooth consistency. Keep aside.
Dhokla - Heat ghee in a pan and sauté the semolina for a few seconds or till you get a nice aroma. Keep aside to cool.
Mix with the mango pulp, pinch of salt, sugar and cardamom powder. Cover and keep aside for 10 minutes.
Give it a quick stir again and check for consistency. Add more pulp if required. Add the eno fruit salt and mix well.
Pour into a greased steel tiffin box and steam for 15 minutes. Let it cool down a bit before demolding it.
Slice the prepared dhokla into half. On one half, spread some shrikhand, followed by chopped mango and chopped pistachio.
Close with the other half. Top it up with the garnishes and enjoy chilled or at room temperature.
Heat ghee & sauté semolina for few seconds or till you get a nice aroma.
Keep aside to cool.
Mix with mango pulp, pinch of salt, sugar & cardamom powder.
Cover & keep aside for 10 minutes. Stir again & check for consistency. Add
more pulp if required.
Add eno fruit salt & mix well.
Pour into a greased steel tiffin box & steam for 15 minutes. Let it cool down
a bit before demoulding it.
Shrikhand - Mix hung yoghurt, sugar, dates puree & cardamom powder.
Pass it through a sieve to get a smooth consistency. Keep aside.
Slice prepared dhokla into half. On one half, spread some shrikhand,
Then some chopped mango & pistachio.
Close with the other half.
Top it up with garnishes & cut into slices. Enjoy chilled or at room temperature.
If you are looking for a different kind of a fish curry, apart from the usual ones, then do give this recipe a try. I have used pistachios along with some mustard seeds and yoghurt for the gravy base. It turned out simply yummy.
Mustard oil is used for the cooking and also to the end product to further enhance the flavour. An amazing and an exotic fish curry that has a smooth and a creamy texture. A perfect recipe for special occasions, it is best enjoyed with only and only hot steamed rice. So check the step by step pictorial recipe to prepare it.
- 5-6 Pomfret fish pieces
- 2 tbsp. + 1 tsp. mustard oil
- 1/2 tsp. nigella seeds
- 1 tsp. mustard seeds, soaked for 10-15 minutes
- 3 green chilies
- 1/4 cup chopped pistachios
- 1/2 cup yoghurt
- 1/2 tsp. turmeric powder
- 1/2 tsp. cumin powder
- salt to taste
- 1/2 tsp. coriander powder
- 1 tsp. coriander leaves, chopped
Marinate the fish with a pinch of salt and turmeric powder for 10 minutes. Blend the mustard seeds, pistachios, one green chili and the yoghurt into a smooth paste. keep aside.
Heat 2 tbsp. oil in a pan and lightly fry the fish on both sides. Keep aside. Temper the same oil with nigella seeds. Add the paste and all the dry spices. Sauté till the oil separates.
Add 1 cup water and bring it to a boil. Now add the fried fish and remaining green chilies. Cover and simmer for 4-5 minutes.
When done, switch off the flame and add the remaining mustard oil and coriander leaves. Give it a stir and enjoy with hot steamed rice.
Marinate fish with a pinch of salt & turmeric powder for 10 min. Heat 2 tbsp. oil & lightly fry the fish on both sides. Keep aside.
Temper same oil with nigella seeds. Add paste & all dry spices.
Sauté till oil separates.
Add 1 cup water & bring to a boil.
Add fried fish & remaining green chilies. Simmer for 4-5 min.
When done, add remaining mustard oil
and coriander leaves.
Enjoy with hot steamed rice.
Now it is Dry Fruits Paratha (Flat Bread). This is another variety in the list of parathas in my blog. Healthy and filling, they can be a great weekend breakfast menu. Relish them either with any side dish, raita, butter, green chutney or pickle. So next time you're into dishing out parathas, try this amazing Dry Fruits Paratha for a change. For this you need to check out the step by step pictorial recipe to prepare it.
- 1 & 1/4 cup whole wheat flour (makes 5 parathas)
- salt to taste
- 2 tbsp. oil
- oil to shallow fry
- extra flour to dust
Stuffing-
- 1/2 cup powdered dry fruits (roasted almonds, cashews & pistachios)
- 1/2 cup fried & crushed onion
- 3 tbsp. coriander leaves, chopped
- 1 tbsp. red chili flakes or to taste
In a bowl, mix together whole wheat flour, salt and oil. Add required quantity of water and knead into a dough. Cover and keep aside for 30 minutes.
Divide the dough into 10 equal portions. Roll out each into a small disc just like poori by dusting some flour.
Take one rolled out poori and spread some powdered dry fruits, followed by fried onion, red chili flakes and coriander leaves.
Cover with another poori and press all edges. Roll out further into a larger disc just like chapattis by dusting some more flour. Make similar stuffed parathas.
Heat 1 tbsp. oil in a tawa and shallow fry them on both sides, one at a time, till light golden in colour. Serve them hot with any side dish, raita, butter, green chutney or pickle.
Mix flour, salt & oil. Add water & knead into a dough.
Divide dough into 10 equal portions.
Roll out each into a small disc just like poori by dusting some flour.
Take one rolled out poori & spread some powdered dry fruits, followed by
fried onion, red chili flakes & coriander leaves.
Cover with another poori & press all edges.
Roll out into a larger disc just like chapattis by dusting some more flour.
Make similar stuffed parathas.
Heat 1 tbsp. oil in a tawa & shallow fry them on both sides, one at a time till light golden in colour.
Serve them hot with any side dish, raita, butter, green chutney or pickle.
Here is a healthy and a delicious homemade loaf cake having the goodness of both bananas and some dry fruits. This combination is very good as it has the flavor of the bananas and the crunch coming from the crushed dry fruits. You can use up any over-ripe bananas in this recipe.
Enjoy it as it is, with your evening cup of tea or simply as a desert with your favorite ice-cream topping or some homemade rabdi drizzled over it. So check out the step by step pictorial recipe to prepare it.
- 2 cups refined flour
- 1 & 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 2 ripe bananas, mashed
- 3/4 cup brown sugar
- 1/2 cup yoghurt
- 2 eggs, beaten
- 1 tsp. vanilla essence
- 1/2 cup mixed dry fruits, crushed
Sift together the flour, baking powder, baking soda and salt. In a separate bowl, add the mashed banana, brown sugar, yogurt, eggs and vanilla essence. Combine everything and add the crushed dry fruits. Mix well.
Gently fold in the sifted flour and transfer the contents to a greased loaf tin. Bake in a preheated microwave oven for 40 minutes.
Remove the tin on a wire rack and set aside to cool for 30 minutes. Flip it over on the rack and let it cool further.
Slice it according to desired thickness and enjoy as a dessert topped with your favourite ice-cream or with your evening cup of tea.
Sift the flour, baking powder, baking soda & salt.
To the mashed banana, add brown sugar, yoghurt.....
.......eggs, vanilla essence & crushed dry fruits. Combine well.
Add in the flour.
Gently fold in. Do not over mix.
Pour the batter into a greased loaf tin.
Bake in a pre-heated oven at 180 degrees C. for 40 minutes.
Let it cool in the loaf tin for 30 min. Pierce a knife to check if it is done.
If it comes out clean, it means it is baked perfect.
Flip it over & allow it to cool further.
Slice into desired thickness & enjoy as you would like.
