Monday 21 July 2014
Thursday 17 July 2014
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
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
- 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
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
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.