I'm looking forward to this move, more than anything else for the vegetables I will be growing in our terrace garden, the beautiful kitchen with a space for a table where I can chop vegetables, drink tea (or wine, depending on time of the day) and write while looking out from the kitchen window and of course a *big* oven in which lots of baking will happen. I am also happy to report that I have rounded up some enthusiastic food bloggers in the vicinity of my new home and we are going to have some fun food times together. Nandini, Archana, Monika, I hope you girls are gearing up!
Ooh and as some of my friends are teasing me, I am now a "posh girl" after Roshni Bajaj featured me in her story on The Food Network in the Vogue magazine (May 2011) along with friend Madhu Menon. Check the PDF version of the story here (Page 1 and Page 2).
Getting back to the recipe I want to share with you today, it is a seasonal modification of the paneer cake that I blogged about sometime ago, a recipe I found in an old-fashioned cookbook while browsing through a little bookshop in Pondicherry. If you are a mango lover (like a certain Ms. Katrina Kaif, in the literal sense), you can add mango to any dish, be it rice, dal, veggies, brownies, cake and you'll be sure to love it. I'm not crazy for mangoes, in the sense that I wont feel lost at sea if I do not eat mangoes every single day of the mango season. Believe me when I tell you, I know people like that. They cannot go one day without eating a mango or half a dozen of them when they are in season. But yes, I do love the flavour boost a ripe, fragrant mango adds to simple dishes and takes them to another level. So here is the recipe for you. I do hope you get access to beautiful, ripe mangoes wherever you are and when you are tired of eating them as it is, use one of them to make this simple cake.
Mango Coconut Paneer Cake
Low-fat teatime treat
Printable Version of recipe here
This is a variation of the Paneer Cake, using the mangoes that are in season.
Grease three 450 ml aluminium foil tins or an 8-9” round tin.
Preheat oven at 180C.
Grind to a puree
-pieces from one large mango
-½ cup paneer or than from ½ L milk.
-¾ cup sugar
Remove to a large bowl. Whisk in in ¼ cup oil, 2 tbsp vinegar and ½ cup whey water.
Add ½ tsp mango essence or vanilla extract
In a large bowl, sift 1 cup all purpose flour, ½ cup whole wheat flour (atta), 1 tsp baking powder, ½ tsp baking soda and pinch of salt. Mix in ¼ cup dessicated coconut with a fork.
Add the dry ingredients to the wet.
Add handful of pumpkin seeds or flaked almonds, a few spoons of colourful tutti-frutti and mix until combined.
Thin with some reserved whey water if batter is too thick.
Divide batter into the three foil tins or one round tin.
Sprinkle some coconut flakes on the top.
Bake at 180C for 20-40 minutes (20 for the smaller foil tins and 40-45 mins for single large tin) until a tester comes out clean.
Serve warm with honey or marmalade if you want it sweeter. It is a very flavourful cake but low on sugar, perfect accompaniment to tea or coffee.