Tuesday, April 18, 2017

Mango Souffle

Summer has just started setting into Dubai, the days have started getting warmer though the mornings and evenings are still quite pleasant and one wouldn't mind going out for a stroll.

"I love Summer", its the time of the year when the King of of fruits "Mango" is available in abundance and onecan enjoy them in any form.
Here in Dubai mango's are available round the year from different parts of the world, but fruits in season are always the best. Indian mangoes are now available in the supermarkets, and I just cant resist picking them up.

Welcoming Summer with a quick and easy recipe made with Mangoes and lots of love...

"Mango Souffle" - A very light and fluffy dessert which is easy to make and can be enjoyed by all.


Mango, Ripe - 2
Cream Cheese - 1 cup
Sugar - 1/4th cup
Eggs - 3
Vanilla Extract - 1 teaspoon
Butter and some extra sugar to line the Souffle dishes.


Line Souffle dishes with butter and sugar and keep aside.
Preheat oven at 180°C.
Bring around 4 cups of water to boil as we will be using this while we bake the souffle.


Peal the mangoes, remove the seed and chop them roughly. blend in the mixer to make a puree. (This makes around 1 cup of puree)

Separate the egg yokes from the egg whites, add the cream cheese and half the sugar and vanilla extract and mix well to form a smooth creamy mixture. (I used my hand mixer at low setting to do this.)

In a separate bowl add the egg whites and the remaining sugar and whisk well until it forms still peaks.(You could use a stand mixer or a hand mixer to do this.)

Gently add the egg white mixture to the egg and cream mixture and gently fold them, once mixed well add the mango pulp and gently fold.

Divide the mixture among the the lined souffle dishes and place them in an oven proof dish and ensure there is enough distance between them.

Pour the boiling water on the ovenproof dish, be careful not to splash water over the souffle. Bake in pre-heated oven for 20-25 minutes. 

Serve Immediately.


While you bake the Souffle, please keep the dishes apart from each other as they tend to rise and at times the tops can get stuck to each other.
Pour the hot water carefully and ensure that the water is not more than half the height of the Souffle dish.
Serve Immediately, if you wait too long then the Souffle might lose some of its height and fluffiness, however the taste would not change.

Wish you all a very happy and healthy Summer.

Sunday, June 12, 2016

Masala Vada

Masala Vada's are a very popular tea time snack from The Southern region of India. These Vada's are made with  Chana Dal or Split skinned Bengal Gram. 

Soaked Chana Dal is ground with a mix of Spices and Deep fried. These Vada's are very delicious and flavorful, the outside is crispy while its soft and moist inside. A perfect teatime snack on a rainy evening.

Here is an easy to follow recipe of the Masala Vada.


Chana Dal - 1 cup
Ginger - 1 inch piece
Garlic - 4-5 cloves
Green chilies - 2 chopped
Onion, chopped - 1 large
Curry leaves,finely chopped - 8-10
Green coriander, chopped - 1/4th cup
Fennel seeds - 2 teaspoon
Dry red chili, whole - 2 pcs
Rava /Rice Powder - 1 tablespoon
Salt to taste
Oil for frying the Vada's


Wash and soak the chana dal for 2-3 hours,

Grind the ginger, garlic, fennel seeds, red chilies along wiith a handful of soaked chana dal into a coarse paste. Add the remaining Chana dal and grind to form a coarse mix. A few whole dals are perfectly fine as they will add texture to the Vadas.

Transfer the Ground dal mixture into a mixing bowl, add the finely chopped onions, chopped coriander and curry leaves, green chilies, rice flour along with salt, Mix well. The mixture might look crumbly bust don't worry it wont fall apart. Do not add water as adding water will make it difficult to shape the vadas. 

Wet your hand with water, take a golf ball sized portion of the mix and shape it into a disk, once the vada is shaped, keep aside and continue making vada's from the remaining mixture. (I made around 16 vadas which were approximately 2 inches in diameter)

Heat oil in a frying pan, approximately half inch high from the bottom, carefully slide one vada at a time into the hot oil, fry on medium flame until the vadas get a nice golden colour, flip and fry on the other side.

Once the Vada's get a nice golden brown colour, Drain and keep on absorbent paper. Continue frying the remaing vadas until all are done. 

Serve hot Vadas with your favorite chutney and a hot cup of tea or cofee.


I have added a handful of chana dal while grinding the masala as my grinder is big in size and was difficult to grind.
Try not to add water while grinding as it will result in a smooth and watery mix, hence it will be difficult to form the vada's.
I have added rice flour as well as 1 teaspoon of rava too.Adding rice flour gives the vada a nice crispy shell but the core is still soft and moist.
Never over crowd the pan while frying.
These Vadas can be easily frozen and they stay well for 5-6  days. Just remove it from the freezer and thaw it for an hour and fry in hot oil.