Mango Sandwich Dhokla Cake

          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.  

Mango Paniyaram in Kesar Pista Phirni

          This Two in One Delight is my simple innovative dessert that comprises of two different Indian sweets compiled into one. Prepared Mango Paniyaram (Dumplings) and Kesar Pista Phirni (Pudding) to bring out this easy fusion type party special or an after-meal dessert. 

          So served the mango paniyaram on a bed of kesar pista phirni and garnished with some saffron and chopped pistachios. Enjoy it chilled or at room temperature. So check out the step by step pictorial recipe to prepare it.

Kesar Pista Phirni - 

• 3 cups milk
• pinch of salt
• 1/4 cup pistachios, powdered
• 1/4 cup sugar or to taste
• 1 tbsp. rice, soaked & blended slightly coarse
• 1/4 tsp. cardamom powder

Mango Paniyaram -

• 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 
• ghee to grease the paniyaram chatti

Garnish -  

• pinch of saffron 
• 1 tsp. chopped pistachios 
• mango scoops
• 1 sprig mint leaf

Phirni - 

          Bring the milk to a boil. Then add a pinch of salt, powdered pistachio and the blended rice. 

          Mix well and simmer on a low flame till it turns slightly thick. Keep stirring continuously so that it doesn't get burnt.

          Now add the sugar and cardamom powder. Simmer further till you get the desired consistency of thickness. Switch off the flame and keep aside. 



Paniyaram - 

          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.

          Heat a paniyaram chatti and grease well with some ghee. Drop spoonful of the prepared batter in it and cook, covered on a low flame till one side is well browned. Flip it over and cook the other side too till done. 

          To assemble - In a serving plate, add some phirni and place 2-3 mango paniyarams. 

           Garnish with the mentioned ingredients and enjoy chilled or at room temperature. 

                                  Kesar Pista Phirni - Bring milk to a boil. 

                Add a pinch of salt, powdered pistachio & blended rice. Mix well & simmer 
                on low flame till slightly thick. Stir continuously so that it doesn't burn.

                                 Now add the sugar....

                              ..... cardamom powder. Simmer till you get desired consistency 
                              of thickness. Switch off the flame & keep aside. 

                     Paniyaram - Heat ghee & saute semolina for a few seconds or till you 
                     get a nice aroma. Keep aside to cool. 

                          Mix with mango pulp, pinch of salt, sugar & cardamom powder. 

                             Keep aside for 10 minutes. Stir again & check for consistency.

                                Add eno fruit salt & mix well.

                      Heat a paniyaram chatti & grease with some ghee. Drop spoonful of 
                      the batter & cook, covered on a low flame till one side is well browned.

                                  Flip it over & cook the other side till done. 

                   In a serving plate, add some phirni & place 2-3 mango paniyarams. Garnish
                   with the mentioned ingredients & enjoy chilled or at room temperature. 

Parwal (Pointed Gourd) Butter Masala

          This is the my version of the very popular Chicken Butter Masala and Paneer Butter Masala. I made use of Parwal, a seasonal vegetable, but with a slight twist. I added some beaten yoghurt instead of the cream that is traditionally used as I wanted to keep the gravy light to suit my palate. 

          The end product turned out real yummy and lip smacking. The butter and the chili powder can be adjusted according to your preference. Serve as a side dish with any form of rice or Indian bread. So come let me take you through the process of making this fusion recipe through a step by step pictorial recipe to prepare it. 

• 6-7 parwals, scraped and slightly slit from both ends 
• 2 tbsp. oil
• 2 tbsp. butter
• 1" cinnamon stick 
• 2 green cardamoms 
• 4 cloves
• 1 onion, chopped
• 1 tsp. ginger-garlic paste
• 1 tsp. green chili paste
• 1 tsp. coriander powder
• 1 tsp. cumin powder
• 1 tsp. garam masala powder 
• 1 tbsp. Kashmiri red chili powder
• salt to taste 
• 1/2 cup tomato puree
• 1/2 cup beaten yoghurt
• 1 tsp. kasuri methi, crushed
• 1 tbsp. coriander leaves, chopped

           Heat oil and 1 tbsp. butter in a pan. Fry the slit parwals till light golden in colour. Drain and keep aside. 

          Temper the same oil with cinnamon, cardamoms and cloves. Add the onion and sauté till light brown. 

          Add the ginger-garlic paste and green chili paste. Give it a stir and then add all the dry spices. Mix well. 

          Add the tomato puree. Mix well and sauté till the oil separates. Then add the yoghurt and keep stirring for a minute. 

          Now add 1/2 cup water and the fried parwals. Cover and simmer for 4-5 minutes or till the parwals turn soft. 

           Switch off the flame and add the remaining butter, kasuri methi and coriander leaves. Give it a stir and serve as a side dish with any form of rice or Indian bread. 

                       Heat oil & 1 tbsp. butter. Fry parwals till light golden. Keep aside. 

                       Temper same oil with cinnamon, cardamoms & cloves. Add onion and 
                       sauté till light brown. 

                        Add ginger-garlic paste & green chili paste. Give it a stir.

                      Then add all the dry spices. Mix well.

                     Add tomato puree. Mix well & sauté till oil separates.

                    Then add yoghurt & keep stirring for a minute. 

                   Add 1/2 cup water & fried parwals. Cover & simmer for 4-5 minutes or till
                   the parwals turn soft. 

                     When done, add remaining butter, kasuri methi & coriander leaves. 

                   Serve as a side dish with any form of rice or Indian bread. 

Basil Hummus

          Hummus is a traditional Middle Eastern dip that is served along with Arabic bread and / or grilled meat. It is usually made of boiled chickpeas (kabuli chana) that is blended into a smooth paste along with sesame seeds (tahini), olive oil, garlic, lime juice, etc. So check out this fusion style hummus where I added some basil leaves. This is a real healthy, nutritious and a yummy dip. You can also enjoy as a spread on sandwiches or parathas. 

          Basil, a culinary and a holy herb has many health benefits and medicinal properties. It is good for digestion, manages diabetes, is anti inflammatory and is a skin cleanser. It also increases the immunity. Besides, a variety of dishes can be prepared with this wonder herb.

          Chickpeas, on the other hand is also healthy as it has a high fibre content, has essential vitamins, proteins and minerals. 

          It controls blood sugar levels, protects from heart disease and cancer and aids in weight loss. So this combination of basil and chickpeas is just perfect. 

          It is also a very quick & a wholesome recipe to dish out when you have hunger pangs.

• 1 cup boiled chickpeas (Kabuli Chana)
• 1 cup basil leaves, washed & drained
• 2 garlic cloves
• 1-2 green chilies
• 1/4 cup sesame seeds
• 1 tbsp. lime juice
• 3 tbsp. olive oil
• 1/2 tsp. cumin powder
• 2 pinches of pepper powder 
• salt to taste 
• extra boiled chickpeas, basil leaves and olive oil to garnish

          Blend together all the above mentioned ingredients into a smooth paste. Add some water if required to adjust the consistency. 

          Transfer to a serving bowl. Garnish with some boiled chickpeas, basil leaves, lime wedges and olive oil. 

          Serve as a dip along with some veggie crudités, chips, tacos, croutons, bread sticks, tortillas or as a spread on sandwiches / parathas.