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.