Oats Crust Mango Cream Tart#BakingBloggers

A crust of oats  and creamy mango filling makes this tart a absolute sensation and a delightful dessert.  Took this tart as a dessert for a party at my brother's house.

Sending this to Baking Bloggers theme for the month is "
Fruit Tarts and Galettes"

For Crust

75 Grams Butter, softened
1/4 Cup Heaped Brown sugar
2 Tablespoons  Yogurt
2/3 Cups Oats - coarsely powdered
3/4 Cup Level All-purpose flour
A Pinch of Salt

Mango Cream 
2 Ripe Alphonso Mangoes
3 Eggs
1 Teaspoon  Orange zest
1/4 Cup Fresh Cream
1/4 Cup Granulated Sugar

For dusting - Icing sugar
Method
For crust

Beat butter, brown sugar and yogurt using an electric mixer. Add oats, flour,  salt mix again  until just combined.  Now   with your hands and lightly bring it together.

Grease a 10 inch tart pan with oil. Press crust into the tart pan right up the edges. Place it in the refrigerator for at least an hour to cool and set.

Preheat oven to 180 degrees C.

Place a aluminum foil and keep pie weights over it . Bake for 15 minutes.  After 15 minutes remove the foil along with pie weight and blind bake for 5 to 7 minutes.  Remove from the the oven and let cool completely.

For the Mango Topping

Lightly whip the cream and keep aside.

Peel and cut the mango,  cut the mango into pieces. With a blender puree the mango.

In another bowl, whisk the egg, sugar and orange zest together well, then fold in the pureed mango and cream.  Fold till well combined.

Pour the mango topping into the tart base, which has already cooled.  Place the Mango Tart back in the oven and bake for about 25 to 30 minutes. The tart is ready when a knife inserted into the mango topping comes out clean.  Cool and dust it with icing sugar and serve.  

This a delicious tart, rich and creamy and  yum yum.

Lables : Oats Crust Tart, Mango, Cream, Tart/Pie/Quiche, Baked, Baking Bloggers, Sweets & Desserts

Baking Bloggers
Fruit Tarts and Galettes
Apple Amber Tart by Sid's Sea Palm Cooking
Apple Tartlets with Almond Crunch by Karen's Kitchen Stories
Classic Key Lime Tart by Hardly A Goddess
Lemon Tart by A Day in the Life on the Farm
Oats Crust Mango Cream Tart by Sneha's Recipe
Strawberry Nutella Galette by Tara's Multicultural Table
Strawberry Rhubarb Galette by The Redhead Baker
Tarte Tatin by Palatable Pastime

Vegan & Gluten Free Thai Tofu Red Curry

Veganism is fast catching up with many.  My daughter, too has turned to veganism.  Whenever she is with us, I,  have to be careful as to what is used in preparing  food.  Now, very often you will find vegan recipes on my blog. 

Though me and my husband tried to reason out with her, we still support her becoming a vegan.  I, go out of my way to cook total vegan food her, we love her too much.

This tofu curry is so delicious, quick and easy.  Add more curry paste if you want it spicy.  This had just the right amount of spice

Ingredients

250 Grams Tofu - cut into big pieces

250 Grams Broccoli - cut into florets
100 Grams French beans - cut into long sticks
100 Grams Carrot - cut into long stcks
1 Small Green Capsicum - cut into big pieces
1 Small Red Capsicum - cut into big pieces
1 Small Yellow Capsicum - cut into big pieces
4 Small Shallots / Baby Red Onions - cut into two
5 -6 Kaffir Lime Leaves - chiffonade cut
5 -6 Basil leaves - torn
1 Teaspoon Palm Sugar
Salt to Taste
1 Can (400 ML) Coconut Milk
3  Tablespoons Thai Red Curry Paste
1 Teaspoon Heaped Corn Flour Slurry

3 Tablespoons Oil

Method

In oil in a deep pan or kadai, add the curry paste, beans, onion, broccoli and carrot, saute till the veggies are well coated with the paste for 3 minutes.  Then add 1 cup water and cover  with a lid, cook on medium low flame till the  veggies are cooked.  

When the veggies are cooked open the lid, add salt to taste and sugar, give it a quick stir, add the kaffir lime chiffonade and the basil leaves, stir again,  add the coconut milk , tofu and colored capsicums, bring it to a rolling boil stirring continuously.  Reduce the flame and check for gravy consistency.  Add more water if necessary, cover and cook for 2 minutes.  Then open the lid, add the cornflour slurry and stir it, let it cook so that it thickens the gravy a little.  Take off flame and serve hot with steamed noodles or rice.  

We enjoyed with steamed rice.  

Labels : Thailand, Thai Red Curry Paste, Tofu, Vegan, Gluten free, Thai Tofu Red Curry, Healthy, Main course 

A Tangzhong Method French Loaf With Seeds#BreadBakers

The Tangzhong method involves cooking one part of  flour with five parts of water to form a roux. When the Tangzhong is added into other ingredients that go into a bread dough, it produces light, tender and soft bread.
This method of using Tangzhong is often seen in South Asian breads and  it seems to have created by a Chinese woman.

This bread was on my to do list from a long time, but, somehow making this was always not now.. next time.  This month I, just wanted to bake a french loaf to make a Sub Style Sandwich, thought why not make a seeded bread. Here is my soft and delicious Tangzhong method bread. 

Our Host for Bread Bakers this month is Mayuri Patel, the theme given to us by her is "Bread With Seeds".

Ingredients
For The Tangzhong (Flour-Water Roux)
1/4 Cup All Purpose Fllour
1.1/4 Cup Water

For The Dough
500 Grams All Purpose Flour - reserve 1/2 Cup for dusting
1 Tablespoon Sugar
1 Teaspoon Salt
1 Tablespoon Heaped Fresh Yeast
1/4 Cup Milk
1/2 Cup Water
All of the Prepared Tanzhong
50 Grams Butter -cut into small pieces
Oil as required
1/4 Cup  Mixed Seeds

Method
The Tangzhong (Flour-Water Roux) 

Whisk together lightly the flour and water in a saucepan until smooth and there are no lumps. Place the saucepan on the stove, and over medium heat, let the roux cook till it starts thickening. 

Keep stirring/ whisking constantly so that no lumps form and the roux is smooth. 

The roux will turn pale and thicken, do not thicken it too much since when it cool is will thicken more. Let the roux/ tangzhong cool completely and rest for about 2 to 3 hours at least. I left it in the fridge and used it the next day.

The Bread Dough 

I made this dough in the food processor. This dough can be made by hand but the dough is a bit sticky and can take some time and effort to knead by hand. Do not add more flour to make it less sticky either!
Put the flour, salt, sugar, milk, water and yeast in the processor bowl and pulse a couple of times to mix. Then  add the tangzhong and run it till smooth , add the flour and run on slow speed until the dough comes together. Add the butter and process till you have a smooth and elastic dough which is just short of sticky dough.

Take this dough on to oiled work surface, oil your hands too. Sprinkle little four and start to knead the sticky dough using your bench scraper lift the dough and give it about 20 to 30 turns or till it's smooth.

Form the dough into a ball and place it in a well-oiled bowl turning it so it is well coated. Cover with a towel and let the dough rise for about 45 minutes or till almost double in volume. 

Once double in volume, place the dough on your work surface dusted with flour. Divide it into two parts. One part keep it bigger, to make a long 15 inch french loaf bread and one half of the size of what is made.

Pat the dough into a flat rectangle sprinkle the seeds(reserve a few for the top) and fold the dough to incorporate it well. Again pat it onto 15 inch long rectangle and roll the dough into a long long loaf. Brush the loaf with milk sprinkle the remaining seeds on top and press them lightly. Place the bread on to baking tray and brush it again with milk. 

Leave it to rise for another 45 minutes. In the meantime preheat the oven to 200 degrees and bake it for 30 minutes. Brush the loaf with butter and keep it to cool on a wire rack. Slice slather it butter or mayo and enjoy.  

Made a delicious Sub Style Sandwich  with this bread recipe to be posted on 18th of this month.

Labels :Seeds Bread, French Loaf, Bread Bakers, Breads, Tangzhong Method

Check out the Seeded Breads that our fellow Bread Bakers have baked this month:

Almond Poppyseed Bread from A Day in the Life on the Farm
Crunchy Seed Braid from All That’s Left Are The Crumbs
Fennel and Poppy Seed Rolls from Mayuri’s Jikoni
Onion &amp Poppy Seed Bialys from Baking Sense
Savory Seeded Focaccia from Palatable Pastime
Seeded Ficelle Bread from Karen’s Kitchen Stories
Siddu from The Mad Scientist’s Kitchen
Six-Seed Soda Bread from Food Lust People Love
Sugarless Multiseed Rye Bread from CookwithRenu
Tangzhong Method French Loaf With Seeds from Sneha’s Recipes
Vegan Seeded Challah Bread from Cook’s Hideout

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page.

We take turns hosting each month and choosing the theme/ingredient. If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.

Vegetarian Red Bean Enchiladas#Foodieextravaganza

An enchilada is a popular Mexican dish- tortillas stuffed with baked beans ,vegetables and baked in enchilada(tomato based) sauce. It is one of the most popular street food.  Enchilada is pronounced as "ehn-chee-lah-thahs", term means " dipped in chilly".

May 5th is National Enchilada Day. Our host for the month is Camilla of Culinary Adventures told us to celebrate it with your favorite version.

Ingredients
6 Homemade Tortillas
Mozzarella cheese
as required
For the filling
1 Tablespoon  Olive oil
1 White Onion - finely chopped
3 Garlic loves - finely chopped 
2 Large Tomatoes
1 Cup Boiled Rajma / Red Beans
1/2 Teaspoon Red chilly powder
1/2 Teaspoon  Mixed herbs
1 Tablespoon Tomato sauce
Salt to taste
1/4 Cup Cheese
For the Enchilada sauce
1 Tablespoon Butter
3 Garlic Cloves - finely chopped
3 Tomatoes -  pureed
1 Tablespoon Tomato sauce
1 Teaspoon Red chilli flakes
1 Teaspoon Oregano 
3/4 Cup Grated Mozzarella Cheese

Method
To make the Enchilada sauce

In a mixer jar add the tomatoes, garlic and puree to a fine paste .
In pan heat butter add the chilly flakes, tomato sauce and saute for a minute, then add the tomato puree and cook till it thickens to a sauce like consistency . Remove in a bowl  then mix in the cheese and keep aside.
For the filling

Crush the rajma / red beans lightly and keep aside.
Heat oil in a pan, add onions,  garlic, sauté till onions are softened. Add the chopperized tomatoes, tomato sauce, red beans, red chilly powder, mixed dried herbs, mix and cook till almost dry. 

Cool then add the cheese and mix well

Preheat the oven to 200°C.

Place a tortilla, spread some of the filling in the center and top with cheese.

Roll the tortilla.Place it in a baking dish.
Similarly make more rolls and place in the dish.

Drizzle the  enchilada sauce over.

Grate mozzarella cheese on top and sprinkle some chilly flakes and mixed herbs.

Place the dish in the preheated oven and bake till the cheese melts.

Serve hot.

Labels : Enchilada, Mexican, Vegetarian, Rajma Beans, Mozzarella Cheese, Tortilla, Enchilada Sauce, Baked
You might also like to check these Mexican recipes:

Air Fryer Nachos

Cheesy Pasta Noodles in Salsa Sauce
Chicken Fajita

Vegetarian Mexican Quesadillas

Vegetarian Chalupa – A Crispy Mexican Bread
Salsa Sauce - How to make Salsa Sauce
Spicy Salsa Red Bean Soup
Sweet Corn Atole - Mexican

An InLinkz Link-up

Corn Cutlets

Healthy, crunchy and crisp melt in the mouth cutlets made with corn and mashed potatoes. Corn patties is also famous monsoon snack since they are freshly available at that time. These corn cutlets are really mouthwatering ,yummy instant snack, no onion or garlic, they can be served in kitty parties, birthdays, kids tiffin, high tea parties or as vrat food.  

Have already posted Sweet Corn Cheese Balls, today its time for Corn Cutlets. 

Ingredients 

1.1/2 Cup Packed Grated Boiled Potato
1 Cup Crushed Boiled Corn kernels
1 Cup Boiled Corn kernels
2 Green Chilies -  crushed
1/2 Teaspoon Ginger paste
2 Bread slices powdered
1/4 Teaspoon Roasted Cumin powder
1/2 Teaspoon Amchur powder
1/2 Teaspoon Chat masala
1/2 Teaspoon Sendhav Salt or to taste
2 Tablespoons Corn flour
2 Tablespoons Coriander leaves - chopped

Method
Cook corn either in microwave or cooker. In microwave for 8 to 10 mins or in the pressure cooker for 1 whistle. When cooker steam cools off, then remove corn kernels using a knife.

Reserve one cup corn kernels and the rest crush in a mixer slightly by pulsing it. No need to make a smooth paste we want a coarse paste.

Transfer to a mixing bowl . Add boiled & mashed potatoes , corns and rest of the ingredients. Mix everything well, taste for salt and spice and add if anything required. 

Divide the dough to small / medium equal size balls . Shape them into cutlets depending on your choice . You can do round flat disc /oval / heart shape / use any cookie cutter to give special shape . I have used an oval cookie cutter to them shape.

Heat 2 tablespoons oil in pan and shallow fry them till golden on both sides . 

Serve Corn Cutlets hot with ketchup / green chutney.

Labels : Corn Cutlets, Kebabs, Starters, Tiffin, Kids delight, Party pleasers, Savory Snacks, Snacks, Corn, Mashed Potatoes, Vegetarian, No Onion No Garlic, Vrat