Thursday, June 6, 2013

Bidding adieu ... the king of fruits.
Yeah, these are were the seasons' last Alphonso mangoes that I had.
And this is what I did with them.
Egg less Mango Pressure Cooker Cake

Well quite honestly, I just hopped on to Sailu's wonderful blog and simply followed the instructions.
You can substitute fresh mango puree with canned ones..if you are too impatient to wait for another year to try this one;)

June is the time most schools reopen after a long summer break.And soon mothers would be wondering how to make interesting tiffin treats for their little devils.So, go ahead.Give this a try.
Your kids will love it!!

1 1/4 cups all-purpose flour/maida
1/4 tsp baking soda
1 1/4 tsp baking powder
pinch of salt
2/3 cup sugar
1/2 tsp cardamom powder
3/4 cup mango puree
1/2 cup refined oil
1/2 cup buttermilk


1 Heat pressure cooker with lid on high for 5 mts (without the rubber gasket and whistle). Grease and flour an 8″-9″ inch aluminum baking pan. Keep aside.
2 Sieve flour, baking pwd, baking soda and salt. Add sugar and cardamom powder to the flour mixture and mix.
3 In a bowl, add vegetable oil, buttermilk and mango puree and mix well. Now, add the flour mixture and mix with the wet ingredients. Do not over mix. Gently tap the pan on the kitchen counter once to release any air bubbles.
4 Pour into the prepared aluminum tin.
5 Remove the pressure cooker lid and place a separator at the bottom of the pressure cooker. DO NOT ADD WATER. Using tongs, place the aluminum tin into the pressure cooker. Close lid and on high heat let it cook for 2 mts.
6 Reduce heat to low and cook for 40 mts. Turn off heat and do not open the lid for 5 mts.
7 After 5 mts remove the pressure cooker lid and carefully remove the aluminum pan and cool the cake for 15 mts. Overturn the cake onto a plate and slice.

warm wishes,

1 comment:

  1. Yum!Yum! That's the comment from my cornea/retina/lens/iris or whatever it is that helps me see!