Ginger-Orange flavoured Chunky Mango Jam

           There couldn't possibly be such a thing as "too much of mangoes", I mean, who can resist picking them up every time we see them in a super market or a cart laden with these golden beauties!! Especially when each week brings out a new variety and you promise to treat yourself to all or as many of them !!
                    
                               And that's when the trouble starts!! An overdose of mangoes... much to be eaten, but only so much that we can have of the fruit!! So this week I set out with an agenda of putting all those ripening mangoes around me to good use and coming up with innovative recipes. So after the Mango Cupcakes last week, here's the next one up......
[Note : One can use Mango pulp or chunks, depending on how smooth one would like their jam. The mangoes I worked with were over-ripe so I could just spoon them out into a bowl! ]

GINGER-ORANGE FLAVOURED MANGO JAM 

Ingredients :
 
Ripe Mango pulp or chunks - 2 cups (Variety of mango is totally up to you, any chunky variety with less-fibre can be used. I used 'Banganapalli')
Sugar - 3/4 to 1 cup (I used half cup each of brown and white sugar)
Lemon juice - 1 tbsp 
Orange juice - 1 tbsp
Ginger (Finely grated) - 2 tsps
Cinnamon powder - 1/4 tsp
Orange zest - 1/2 tsp (optional)

Method :

1. Add the mango pulp/chunks, sugar, lemon and orange juice, along with grated ginger, to a thick bottomed/non-stick pan. If you aren't too happy about finding ginger pieces in your jam, you can use its extract instead.

2. Let simmer on medium heat, stir occasionally, till the moisture in the pulp reduces and the mixture starts thickening. This should normally take a good 15-20 minutes.

3. Once you see the pulp reducing, lower the heat. Add the cinnamon powder and orange zest and keep stirring on and off for another 5-7 minutes.

4. Remove from the fire and let cool. Please remember that the sugar in the mixture will cause the jam to continue thickening even after it stops cooking. So do not leave it on the flame for a longer time.

5. Once cooled to room temperature, store in a clean airtight bottle and use as desired.

Mango Cupcakes

Mangoes are in and one can be forgiven for going crazy thinking what next they can try with the King of Fruits, before the season is over !!!

Here's a simple but delectable cupcake recipe...

EGGLESS MANGO CUPCAKES

Ingredients : (makes 12 cupcakes)

Mango pulp - 1 cup + 2 tbsps (for decoration)
Refined flour - 2 cups
Baking powder - 1 tsp
Yoghurt - 1 cup
Warm milk - as required
Condensed milk - 1/2 cup
Powdered sugar - 1/2 cup
Softened butter  - 1/2 cup
Vanilla essence - 1 tsp
Icing sugar - 2 tbsps

Method :

1. Sieve together refined flour, baking powder and a pinch salt into a clean, dry bowl.

2. In another bowl, whisk together the butter, sugar and condensed milk. Now add in the yoghurt, mango pulp and vanilla essence and whisk again.

3. Gradually fold in the flour, mix leaving no lumps. Add warm milk, a little at a time as required, to get a thick cake-like batter.

4. Spoon the batter into the cup-cake moulds and bake in a pre-heated oven at 200 deg C for about 15-20 minutes. My baking time was 7-10 minutes since I use a microwave.

5. Remove and cool to room temperature. Meanwhile stir together the remaining 2 tbsps mango pulp and icing sugar till well mixed.

6. Arrange the cupcakes on a serving tray and decorate with the mango-icing sugar mix.

Multi-grain Samosas

No time is a good time for Samosas!! No..really, I mean it! Because ANYTIME is a good time for Samosas after all :)

The idea of using refined flour was weighing heavy and rendering guilt (especially after a heavy lunch), but the craving was still there...Way out? Give it a healthy twist by using every other grain flour and just a wee bit of Maida, add in a dash of sprouts and voila! Guilt-free indulgence....well, almost!!

#WorldSamosaDay

MULTI-GRAIN SAMOSAS

Ingredients : (Makes around 12 medium pieces)

Whole Wheat flour - 1 cup
Bajra Flour - 1/4 cup
Soya Flour - 1/4 cup
Oatmeal (or coarsely powdered cooking oats) - 1/4 cup
Refined Flour - 1/4 cup (mainly for extra elasticity)
Salt to taste
Black Pepper powder - 1 tsp
Olive oil - 2 tbsps
Clarified butter / Ghee - 1 tbsp

Filling : 
Boiled and lightly mashed potatoes - 1 1/2 cups
Boiled Green peas - 1/4 cup
Green gram (Moong) sprouts - 1/4 cup
Chopped coriander 
Salt to taste
Chili powder - 2 tsps
Dhaniya powder - 1 tsp
Garam Masala - 1 1/2 tsps
Coriander seeds - 1 1/2 tsps

Misc :
Oil for frying

Method : 

1. For the samosa dough, add in the dry ingredients to a bowl and toss well. Add oil and ghee and rub the dry mixture with your fingers. Now add water little by little and knead into a soft dough. Cover with a wet muslin cloth and keep aside while we prepare our filling.

2. In another bowl, add the boiled and crushed (not mashed) potatoes, boiled peas, sprouts, salt to taste, chili powder, dhaniya powder, chopped coriander leaves and garam masala. Mix well.

3. In a small pan, add the whole coriander seeds and lightly roast (without oil) for about 2 mins. Remove and transfer to a clean counter or Chapati disc and crush using a rolling pin till reduced to flakes. Do not powder too fine. Add to the bowl with the rest of the filling and mix again. Check for salt and divide into 12 equal portions.

4. Divide the dough into 6 equal rounds. Roll into a thin round and using a knife, cut into half. Take one semi-circle and fold to form a cone. Wet the edges lightly if needed so they stick well. Now make a fold/pleat directly opposite to the cone joint. (This 'spine' is very important in shaping the samosa!!)

5. Place a portion of the stuffing inside and gently seal the top edge, again using a little water. Now using a fork, carefully make impressions on the sealed top edge or simply fold in using your hands as we do for Gujjiyas.

6. Heat oil for frying on medium heat. Prepare the rest of the samosas and keep them ready for frying. Depending on the size of the vessel, drop in one to three samosas and fry on medium heat till golden brown. Take care not to fry on high heat else the outer crust will be done even before the heat gets to the filling. Remove and drain excess oil.(If you can get hold of Rice bran or Extra light Olive oil for frying, even better!)

Serve hot with desired accompaniments.