Mambhazha Pulissery (Ripe Mango in yogurt gravy)

Ingredients:

Ripe mangoes         --   3-4 nos,
Green chilly             --   1 - 2
Curry leaves            --   1-2 sprigs
Chilly powder         --   ½ tsp
Turmeric powder  --   ¼ ts
Curd                            --   1 cup
Grated coconut      --   ½ cup
Cumin seeds             --   ¼ tsp
Mustard seeds         --   ½ tsp
Dry red chilly          --   2 nos
Coconut oil               --   2 tbsp
Salt                               --   as required

Preparation of mambhazha pulissery:

Wash and peel the mangoes. Usually whole small mangoes are used. I used 2 big ones cut into pieces.

Add chopped green chillies, curry leaves, red chilly powder, turmeric powder and salt. Add water if required - it depends upon how juicy the mangoes are. If more juice comes out, then you dont have to add water. Cook on a medium - low flame until the mangoes are tender. Mash them using the back of a spoon.

     

Grind the grated coconut and cumin seeds to a fine paste.Add this to the mashed mangoes and mix well. Switch off the flame when it just begins to bubble/boil.

Let it remain on the stove itself. Beat the yogurt and add it to the mango mixture. Mix well and close the pot with a tight lid and keep it for 5 - 10 mins.

In another pan, heat the coconut oil.Splutter mustard seeds and fry the dry red chillies. Add this to the prepared pulissery.

Serve hot with steaming rice, pickle and pappadam.

Flourless Chocolate Cake

Ingredients:

Semisweet chocolate chips    --   1 cup
Unsalted butter                           --   ½ cup (8 tbsp)
Granulated sugar                        --   ¾ cup
Salt                                                   --    ¼ tsp
Espresso powder                        --   1 to 2 tsp, optional (1 tsp will enhance the chocolate flavor and 2 tsp will give you a mocha flavor)
Vanilla extract                            --   1 tsp
Eggs                                                 --   3 large
Unsweetened cocoa powder --   ½ cup
All purpose flour                        --   2 tbsp (optional)
Slivered Almonds                      --   a handful(optional)

Ganache:
Semisweet                                    --   1 cup
Heavy cream                              --   ½ cup

Caramel:
Brown sugar                                --   1/3 cup packed
Butter                                            --   3 tbsp
Milk                                                --   1 tbsp

Fresh whipped cream / Vanilla Icecream, for serving, optional

Preparation of the cake:

Preheat the oven to 375°F. Grease an 8" or 9" round cake pan and line the bottom with parchment paper.

Melt the chocolate and butter together until the butter is completely melted and the chips are partially melted. This can be done in a bowl in a microwave or in a saucepan on stove top. Stir until the chips are completely melted and smooth.

Add in the sugar, salt, espresso powder and vanilla. Add the eggs and beat briefly until smooth.I used a hand whisk and that helped me do a decent job. Add the cocoa powder and mix just until combined. Optionally, you can add 2 tbsp of all purpose flour, to give a better structure to the cake. Stir in the slivered almonds.

Pour the batter into the prepared pan and bake for 25 minutes. The top should have a thin crust.

Let it cool in the pan for 5 minutes and then loosen the sides with a thin knife or spreader. Turn it out onto a serving plate and allow to cool completely.

Ganache:

Add the chocolate to a heat-proof bowl. Heat the cream until it just starts to boil. Pour it over the chocolate and allow to sit for couple of minutes. Stir until smooth and chocolate is completely melted.Let it cool slightly, to a spreadable consistency.It starts to thicken as it cools. Pour over the cake. Use a spatula or back of the spoon to spread, if required.Let it set.

Caramel:

In a sauce pan, add brown sugar, butter and milk. Keep it over medium heat. Keep stirring and once it just starts to bubble or boil, remove from heat. Let it cool slightly, to a spreadable consistency.It starts to thicken as it cools. Pour over the cake. Use a spatula or back of the spoon to spread, if required.Let it set.

Serve at room temperature or chilled with fresh whipped cream or a scoop of vanilla icecream.

Recipe Courtesy: cinnamonspiceandeverythingnice

Semiya Payasam

Ingredients:

Roasted Semiya / Vermicelli  --   200 gm
Milk                                                   --    5 – 6 cups
Sugar                                                --   1 cup  / more depending upon your level of sweetness
Cashew Nuts                                  --   10 - 15
Raisins                                             --   10 - 15
Ghee                                                 --    3 tbsp

Preparation:

Heat 1 tbsp of ghee in a deep pan. Add the raisins and let it puff up. Remove it and keep aside. Add the nuts and fry until light brown. Remove and keep aside.

Add the remaining ghee into the pan. Break the vermicelli into small - 1 inch pieces. Fry the vermicelli in it for a couple of mins. In case you are not using already roasted ones, add more ghee and fry the vermicelli until they are light brown in colour.Remove it and keep aside.

                        

Add milk and sugar and let it boil. Add the fried vermicelli to it and let it cook. Keep stirring until the required consistency is reached. The payasam will thicken as it cools. So make sure you leave enough liquid. Add the fried cashews and raisins. Switch off the flame. Stir it every 5 - 10 mins for half an hour after switching off the flame. This helps to avoid the cream formation on the top.

If you haven't ever tried out the thin vermicelli – You should definitely not miss it. The ones we get here is some Pakistani / Afghani brand.

Recipe Courtesy: Amma