Mango Bread

Most Mango Bread recipes on the internet were similar to the cake recipes. This one uses yeast and sounded more like bread.
Original recipe from Mayuris-Jikoni.
Recipe:

• Maida (APF)+ whole wheat flour- 1 1/4 cup
• Desiccated coconut- 1/4 cup
• Mango puree- 1/2 cup
• Sugar- 1+ 1.5 tsp
• Salt- 1/4 tsp
• Chilled butter- 1 tbsp
• Yeast- 1 tsp
• Chopped nuts (I used melon seeds)- 1/8 cup
• Water- 1.5 tbsp (not required if you are using instant active yeast)

Method:

1. For yeast activation, warm 1.5 tbsp of water, add 1 tsp sugar, a pinch of salt, 1tsp yeast, and let it sit for 15-20 mins.
   If using instant active yeast powder, warm the mango puree to activate the yeast.
2. Add both the flour to a bowl along with 1.5 tsp sugar and 1/4 tsp salt. Mix once.
3. Add the yeast (solution or powder), mango puree, and start making a sticky dough.
4. Dust a little more flour if required (I added around 1/8 cup of extra flour).
5. Add chilled butter 1/2 tbsp at a time and knead the dough. It'll be smooth and fluffy.
6. Apply a layer of butter on the top and let it proof for 1 1/ to 2 hours.
7. The dough will double in size. Punch it down and knead it again. Apply some ghee or oil to your palms so that it won't stick. Knead for 2-5 mins max. Let it be stretchy and airy.
8. Grease and dust the bread tin. Place the dough and cover it with a damp cloth for 40 minutes.
9. After 30mins, preheat the oven at 180 degrees C for 10 mins.
10. The dough would have doubled again by now. Brush the top with milk. (You can brush it with butter or ghee). Mine dried up because of using only milk.
11. Bake for 15-20 mins. It'll be done in around 18 mins so keep an eye on it.
12. Cool it and cut into slices. Serve.
13. 
    
    

Chickpea Flour Chocolate Coffee Brownie

We don't use much of this flour at home, so I had no new ideas until I thought of this. The original recipe is vegan and belongs to powerhungry website. I made a few changes, and this turned out more like a brownie.

Ingredients:

• Chickpea flour- 1+1/3 cup
• Sugar- 3/4 cup
• Cocoa powder- 1/2 cup
• Instant coffee powder- 1 tsp
• Baking Soda- 1 tsp+ pinch
• Salt- 1/2 tsp
• Coconut milk- 3/4 cup
• Hot water- 1/4 cup
• Oil- 1/6 cup
• Butterscotch essence- 1 tsp
• Vinegar- 1/2 tsp

Method:

1. Sift the dry ingredients except for sugar. In another bowl add sugar, hot water, coconut milk, oil, and essence. Mix well until the sugar melts.
2. Preheat oven at 180c for 10 mins. Grease and dust a baking pan.
3. Mix the wet and dry ingredients gently in one direction until there are no lumps.
4. Once the oven is ready, add vinegar to the batter, mix it again carefully, and pour it into the baking pan.
5. Bake for 20-25 mins. Check once. The brownie doesn't rise much. If it still feels a little uncooked but is turning hard, leaving it in the hot oven (turn off the power) for 2-3 mins.
6. Let it cool. Cut and serve. You can add a layer of ganache on the top.
7. 
   

Chocolate Ganache Cheat-version:

1. Add around 1/3 cup of the roughly chopped dark compound to a heavy bottom pan. Add 1 tsp of butter and 1/8 cup of milk/ water.
2. Heat it and stir continuously. Add a little more milk/ water if required.
3. Once the chocolate melts and bubbles (it'll start to thicken up), turn off the heat and let it cool.
4. Stir it once a while to avoid the skin forming at the top. The ganache will thicken up a little more as it cools.
5. Make holes in the brownie with a toothpick and pour this ganache.
6. Let it sit for a while. Add sprinklers when the ganache is 70% dry. That way, the sprinklers won't turn soggy.

Keep the brownie in the refrigerator after a day or two. It'll stay good for 4-5 days.

Homemade Play Dough

Ingredients:

• Maida- 1/4 cup (All Purpose Flour)
• Corn flour- 1/4
• Warm water- 1/4 cup or less
• Food color of choice- a few drops
• Oil- 1 tsp
• Vinegar/ Lime juice- 1 tsp
• Flavored essence- any (3-5 drops)

Method:

1. Add maida and corn flour to a bowl. 
2. Add oil, lime juice or vinegar to it. 
3. Mix well. 
4. To warm water, add food color. 
5. Or, you can add the food color directly to the flour mix after adding water. 
6. Do not add water all at a time. 
7. Despite the original recipe suggesting the use of 1 cup water for 1 cup mix of both flours, it required far less. 
8. Add flavored essence of your choice if using vinegar. 
9. I missed this step. Now, my play dough has a pungent vinegar smell.
10. Mix it into a paste. 
11. Preferably use hands to bring it together into a dough.
12. You can see the elasticity of the dough as you mix. 
13. If it is too dry, add little more water. 
14. If it is too sticky sprinkle some flour and lightly knead it.
15. Made it into a thick disc and dry on a plate away from direct sunlight or wind.
16. Turn the disc carefully after 5-7 minutes. 
17. It usually doesn't stick. But, as a precaution, you can brush some oil to the plate before placing the disc for drying.
18. The top layer of the dough will look a bit cracked. 
19. Simply roll it into a ball between your palms. 
20. Or give it to your children. The more we knead it, the smoother and elastic it gets.
21. Store in an airtight box.
22. I am not yet sure how long it will last. I'm assuming a few months (4-7). 

Extra Info:

• I did not take stepwise pictures the first time. Will upload once I try with other colors as well. 
• Our stock of corn flour was over, so my play dough is limited to two colors.
• I mixed and kneaded the pink dough with the blue dough to get a lavender shaded play dough. 
• Half the quantities or double them depending on the amount of play dough you require. 

Eggless Fruit Cake (Without Oven)

Ingredients:

• All Purpose flour/ Maida- 1 1/4 cup
• Sugar- 1/2 cup (I used normal white sugar. Can be substituted with brown sugar or demerara sugar)
• Hot milk- 1/4 cup + 1 tbsp
• Dates Syrup- 1/4 cup
• Caramel sauce- 2 tbsp (can add another tbsp of extra sweetness)
• Whisked Yogurt- 1/2 cup
• Butter softened- 85 gms
• Baking Powder-1/2 tsp
• Baking Soda- 1/2 tsp
• Soaked Nuts- 1/2 cup
• Vanilla Essence- 1/2 tsp 
• Cinnamon powder- 1/4 tsp
• Nutmeg powder- 1/8 tsp
• (For the recipe of Soaking Nuts. I used Whiskey instead of Rum this year.) 
• The liquid of soaked nuts- 2 tbsp 

For Baking on the stove:

• Salt- 1/2 kg
• Nonstick thick bottom pan (with handles)
• A plate that fits in the pan
• A glass lid to cover the pan

Method:

1. Sift the maida, baking powder, baking soda into a bowl. Mix once gently.
2. In another bowl, beat softened butter and sugar until smooth. 
3. Add the dates syrup and caramel sauce. Mix well. 
4. Place a thick bottomed nonstick pan on the stove. 
5. Add a layer of salt and place a plate on it. Refer to the image.
6. Put the heat in simmer and close the lid.
7. Add hot milk to the butter+sugar bowl. The mixture will start to look curdled. It's okay. 
8. Add whisked yogurt, vanilla essence, 2 tbsp (or more) of the soaking liquid and mix well. 
9. Add the spice powders and mix once. 
10. Now add the sifted flour in two batches. Gently fold. Do not over mix. 
11. If the batter appears too thick, add another tbsp of warm milk. Make sure the batter is not runny. 
12. Add the soaked nuts and fold. 
13. Transfer to a greased and dusted pan. 
14. Make sure there is some space as the cake will rise. Mine also dripped from the edges. Use a slightly bigger dish and make sure it fits in the nonstick pan. 
15. Place it on the plate and cover with lid. 
16. Keep the heat in simmer or between simmer and medium. 
17. Cook for 35-45 minutes. 
18. Check in between using a toothpick. Insert the toothpick into the cake. If it comes out clean, the cake is done. 
19. Let it cool and then invert it onto a plate. 
20. Cut slices and serve. 
21. Store in the refrigerator for up to 10 days. 

Notes:

• Using Date syrup and caramel sauce gave me a good color. 
• Brown sugar should work the same way.