Monday 28 July 2014
Monday 21 July 2014
Thursday 17 July 2014
Uppumanga Chalichathu / Salted Mango with Shallots, Chillies and oil
A tongue tickling chutney made with Uppumanga
(Salted Mangoes in Brine). It is great when you do not have much side dishes
for rice or kanji and also a great substitute for pickle too.... This dish gives
a distant taste when sour and salty mangoes mixed with shallots, green chillies
and oil..... Heavenly dish for Keralites with kanji....
Uppumanga Chalichathu / Salted Mango with
Shallots, Chillies and oil
Recipe Source: Mrs. K. M.
Mathew
Ingredients:
Salted Mangoes in brine – 2
Shallots / Chumannulli – 6 to
8, cut into thin slices
Green Chillies – 3, cut into
thin rounds
Curry leaves – few, chop the
leaves fine
Coconut Oil – 1 tsp
Method:
- Smash the salted mangoes with hand (If not soft enough cut it into fine pieces).
- Add chopped ingredients and oil to the mango.
- Mix well with hand and transfer into a serving bowl.
- Serve with rice or kanji.
Tuesday 8 July 2014
Friday 4 July 2014
Fondant Baby Shower Cake -1
Like I
mentioned in an earlier post, I did 2 PME courses from London recently in Royal
Icing and the Sugarpaste module. I have to do one more course to get my masters
and I hope to be able to do that some time :)…. Now a days I am seriously
thinking of taking cake orders after the summer vacation :)… Here is the
picture of the first cake I did after my course for a sweet expecting mom. I
will be adding more pictures of my cakes soon…
Wednesday 2 July 2014
Mango Tart with Ginger Biscuit Crust
Made this mango tart with the last mangoes of the
season. Instead of the regular Marie biscuit base I used Ginger biscuits this
time and it was a really good decision! We really liked the combination. If you
don’t like ginger biscuits use any other tea biscuits for the base. To maintain
the freshness of the mangoes you can bake the base and the filling a day ahead
and add mango pieces and whipped cream decoration just before serving.