Mango Frappe

Well..this was all about getting inspired by a pic..a picture of a lady(happens to be my best pal:-) )sitting next to dozens of finely displayed mangoes at the koyambedu market,chennai.This image stirred emotions across USA and UK....But the availability of fresh naadan mangoes at these places are at the mercy of the indian stores and it seems that the same night a UK pravaasi who happen to see the pic got into 2-3 Desi stores searching for the perfect mangoes only to be disappointed.such is the power of a Mango!!

Back here too i had to satisfy myself with a can of mango puree .Then the next thought is obviously what all to do with a puree?Mango shakes will be a little outdated..well indianfoodforeever gave an insight on how to make a Mango Frappe. The frappe is all about creating a frothy top or foam.The foam itself has no effect on the actual taste of the drink , and in fact, the drinker generally utilizes a straw to prevent contact with the foam. But the foam is now considered an integral part of the frappe, and many people love the texture and the taste of the foamy top. Frappe lovers will not consume the drink without the proper amount of foam present!!!But i guess my mixer was not well enough to create that distinguised look.didnt have a blender with me:-( shoulf defnitely try it next time.

Ingredients:
a drop of Vanilla extract

11/2 cup Mango cut

1 teaspoon Lemon juice

4 to 6 Ice cubes

1 cup Milk

2-3 tblsp Sugar

How to make mango frappe:
Place cut mango in freezer for 30 minutes.
Combine mango, milk, sugar, juice, and vanilla in a blender; process until smooth.
Add ice cubes
Serve immediately.

Coutesy-Wikipedia and indianfoodforever.

Pineapple Souffle

Been hunting for a simple pineapple souffle recipe for some time..have heard stories about one of my aunt who had to spend 2-3 hours to make those yummy souffles...They are essentially made with eggyolks and beaten egg whites combined with various other ingredients and served as a main dish or sweetened as a dessert.
well i was lazy to to beat eggs or make a cream puree which forms the base of souffles.so i filtered my search..without eggs or milk..mhhh.And my hunt came to an end when i came across the site flavours of india..loved the recipe for its simplicity and ease of preparation.since then i been stocking condensed milk and pinepaple slices(2 imp ingredents).so this is pineapple souffle-milk-egg...lol.literally this can be termed as pineapple pudding..no i want to call them souffle:-) Love ya soufflle!

Gelatine 2 tsp

Condensed milk -i can

Water 1/3 cup

lemon juice-3tablespoon

Cream 250 gms

Powdered sugar 1 tbsp

Pineapple essence 1 1/2 tsp

Yellow colour A few drops(optional)

Pineapple slices 1 tin - at room temperature(works well with mango pulp too ..so make it your mango souffle!hws tat)

Add the gelatine to 1/2 cup of boiling water. (boil water in a microwave for abt 90sec that is more easy).Stir continuosly till it dissolves. keep it aside.

Beat condensed milk till light and creamy.

Add the pineapple syrup,lemon juice and the chopped pineapple pieces to the condensed milk.

Add 1/3 cup of water to that.

pour the gelatine solution into the condensed milk mixture, stirring continuously.

Put in the freezer till thick. Be careful not to set it by keeping it for too long in the freezer. (1/2 hour is ideal)

Remove from freezer and beat again till smooth.

Beat the cream well and add powdered sugar,essence and colour.Mix the cream mixture to the beaten pinapple -condensed milk .

Beat all once again and put it back in to the freezer for another 15-20 minutes. Remove from freezer.

Keep it in the fridge till serving.

**make sure that the gelatine solution is not too hot and is brought to the room temperature before mixing them with the condensed milk.

Guacamole

Hey...tired of having the same dips and relishs again and again?Try this mexican dip if you dont wish to consume harmful cholesterol and saturated fats..The main ingredient in guacamole is Avacado.. This fruit ranks highest in the certain key nutrients that can promote optimum growth and help protect against a variety of diseases!!!so next time u munch tortillas ..dip them in this buttery guacamole.One more secret.. avocados are good for your skin and hair too. Mashing an avocado and rubbing it into your hair for five minutes after washing will add luster to your hair.In South Africa, an avocado mask made of mashed avocados, honey, and lime juice is applied to the face as a moisturizing treatment to counteract the drying effects of the hot sun.Now ..now..why did i go to south africa...my best buddy(from god's own) says she has this tree at her backyard and has been using the same as a face pack!!!! additional info..she's becoming prettier day by day...lol.i bet you wanna try this:-)The fruit is called 'venna pazham' or 'mutta pazham' in malayalam and Butter fruit in english. The last two pics of avacado were sent by the same friend when she went home(kottayam).Thanks to her for making my blog green:-)

I Tried my first ever Guacamole at a friend's place...i still remember how this Mexican appetizer awakened by taste buds.This is how you make this..

4 large ripe avocadoes ,pitted and peeled.(pick those ones which have the stickers marked RIPE on them.They are the best.Or check for ripeness by gently pressing the outside of an avacado.)
2 tablespoons lemon juice
1 medium onion, diced
3/4 cup coriander leaves, finely chopped

1 large tomato, diced

2-3 green chillies

salt to taste

3 cloves of garlic(optional)

1/2 teaspoon ground cumin(optional) if you love these flavours add them too.

Adjust each of these ingredients to your own tastes and preferences.

Method:-

1.Using a fork,coarsely mash avocados in a bowl with lemon juice .

2.Add tomato,onion,chopped coriander leaves,green chillies,salt and stir to blend..Adjust seasoning to taste.

3.Serve with Tortilla chips.

Recipe courtesy-My friend Manju

Apple Bread

For the bread

2 cups flour

1 teaspoon baking soda

1/4 teaspoon salt

2 large eggs (if its medium use 3nos)

1/2 cup(1 stick)butter,softened

1 cup sugar

1 tablespoon lemon juice

2 teasoons vanilla extract

2 apples (peeled and chopped)

Topping

2 tablespoon flour

2 tablespoon granulated sugar

1 teasppon ground cinnamon

1 tablespoon butter

2 tablespoon brown sugar

Preparation

1.Preheat oven to 35oF

2.To prepare the topping,combine flour,granualted sugar and cinnamon in a small bowl.cut in butter until crumbly.set aside.

3.To prepare the bread,combine flour,baking soda and salt in a medium bowl

4.Cream butter and sugar in a mixing bowl.beat in eggs,lemon juice and vanilla.

5.Add the flour mixture to the butter mixture and stir just until moistened.add apples and stir gently to combine.

6.Spoon half of the batter into a buttered 9-by 5 inch loaf pan.sprinkle with half of the topping and then with brown sugar and fill rest of the batter into another pan of same size.You can make 2 loaves with this batter.

7 Bake for 25-30 mts or until wooden pick inserted in the center comes out clean.remove bread from the pan and set it on a rack to cool.

Source:cooking in style -The costco way

Lemony Jam Roll

Egg - 5 nos at room temperature

Flour-1 cup

Granulated sugar - 1 cup

Lemon zest - 2 teaspoon

Lime juice - 2 tablespoon

Jam - Half cup(of your choice)

Powdered sugar - for coating

1.Line 15 by 10 by 1-inch pan with wax paper.

2.Separate yolks from white .

3.Beat yolks;add sugar while beating

4.Add lemon peel,lemon juice into the yolk and beat until mixture is thick and coloured.

5.In another large bowl beat egg whites .

Bring in half flour, half egg white to the above yolk mixture alternating ingredients.

6.Spread batter uniformily on to the pan.

7.Bake at 375F for about 12-15 mts until GOLDEN not brown.

8.With spatula loosen edges from pan,invert into a linen towel thats dusted with

powdered sugar .peel off the wax paper

.

9.Roll up cake when its still warm .

10After its cool,spread jam.trim edges of cake if necessary and roll up again Refrigerate for a while and keep outside.later store at room temperature.

Note:-
You can put a wax paper on top of the linen towel so that you can be sure that it peels off well without being sticky.



Source-Food magazine