Thursday, 22 June 2017

659. Peaches and Cream Oatmeal Cups

Peaches and Cream Day

    Did you know that 21st June is celebrated as the National Peaches and Cream Day in USA? Well, I didn't know till Sarah Ellis initiator of Fantastical Food Fight suggested that for the June theme we should prepare something with Peaches and Cream theme. It also marks the beginning of the summer solstice. Its more popular in the south as peaches are in season in June in the states of Georgia, Florida, California and South Carolina. How this day came about is unknown. 

   As the name suggests this dessert is very easy to prepare. Its peaches served with whipped fresh cream. The simple dessert is so delicious that I was tempted to just make this simple dessert for the post. What stopped me was the cream part.. it would not do too well on my hips and ever enlarging tummy (hate menopause!). 

   As a not too healthy and not too sinful dish, I decided to make peaches and 'cream' oatmeal cups. I replaced the cream with some healthy greek yogurt. Why not too healthy? Well, I used a wee bit of butter and there is some brown sugar in the cups. Check out the tips section to make variations of this recipe. It's supposed to be a breakfast treat but we couldn't wait till the next day and enjoyed a couple as dessert. 

   Before I go to the recipe I must share my excitement with you all. I'm now the proud owner of a MacBook Air. Yeah I know its not the Pro or whatever is the latest in the Apple world, but for once I've not inherited and old computer, this one is mine..and mine alone, hubby not allowed to use it! My previous laptop a Sony Viao was inherited from my daughter. It practically had no battery life and would overheat ever so often. That would cause it switch off ever so often. That meant that one post could take me hours as the computer would keep switching off and starting it again would take time. a great belated Mother's Day present from my family...thank you family, love you all so much.

    Here's my breakfast/dessert recipe to celebrate Peaches and Cream Day.





PEACHES AND CREAM OATMEAL CUPS
Makes 12

For the oatmeal cups:

2 medium over ripe bananas
3 cups rolled oats
2 tbsp honey
3 tbsp soft brown sugar
2 large eggs
1 tsp vanilla extract
¼ tsp salt

For the filling:

¾ - 1 cup greek yogurt
1½ cup diced peaches or 3 peaches
½ tsp butter
1 tbsp soft brown sugar
½ cup chopped walnuts

butter or oil for greasing

Preparation of the oatmeal cups:
  1. Mash the bananas in a bowl.
  2. Add eggs, salt, sugar, honey and vanilla extract. Whip the mixture.
  3. Add the rolled oats and mix well.
  4. Let the mixture rest for 5-10 minutes giving the oats time to soak up the liquid.
  5. Grease a muffin pan lightly with some oil or butter.
  6. Put about a tablespoon and half of the mixture into the muffin cup. 
  7. Using a spoon, spread it towards the wall of the cup and make a hollow cup.
  8. Repeat with the remaining mixture.
  9. Refrigerate the oatmeal cups for 30 minutes.
  10. Preheat the oven to 160°C (320°F).
  11. Bake the oatmeal cups for 30 minutes till they are golden brown in colour.
  12. Let the cups cool in the tray for 5 minutes.
  13. Remove them from the tray and let them cool on a wire rack.
  14. At this point you can store them in an airtight container or fill them.
Preparation of the filling:
  1. Heat butter in a pan over low heat.
  2. Add the diced peaches and sugar.
  3. Stir fry them for 3-4 minutes. 
  4. Let the peaches cool down a bit.
To assemble the oatmeal cups:
  1. Spoon some greek yogurt into the cups.
  2. Top with peaches.
  3. Sprinkle chopped walnuts and serve.
Tips:
  • You don't have to cook the peaches if you don't want to. I cooked them a bit as they were a bit bland.
  • Use whipped fresh cream or cream cheese instead of greek yogurt.
  • If you don't get greek yogurt in your area, use hung yogurt.
  • I used plain yogurt but you can use any flavoured yogurt.
  • Use nuts or seeds of your choice.
  • Add sugar or honey to the plain greek yogurt if you prefer.
Check out what other members have prepared using peaches and cream theme:

Sending this recipe to the following event:



If you want to be a part of this group then click here.

Monday, 19 June 2017

658. Shorbat Adas (Middle Eastern Lentil Soup)


A Healthy Ramadan

   The holy month of Ramadan is observed by Muslims all over the world.It is the ninth month of the Islamic Lunar calendar.Its the month when the Holy Quran was revealed to the Prophet Muhammed. During this month the Muslims fast for the whole month from sunrise to sunset. The holy month of Ramadan is much more about purifying the soul, focusing attention on God and about self discipline and sacrifice rather than focusing on food and drink.

   After sunset the fast is broken by taking a few sips of water and a few dates during Iftar or the evening meal. Suhoor is the meal served before sunrise. This meal is usually hearty and healthy meal to provide one with energy.

   Keeping in mind my intention of preparing healthy recipes (well, at least trying to) I decided not to make a rich fried snack but a healthy, replenishing, hydrating soup. Shorbat Adas is a Middle Eastern soup usually served at the beginning of Iftar. It is light on the stomach, provides the much needed liquid after the long fast and not spicy. This soup is so easy to make and very tasty. 

  The ingredients used in the soup may vary from country to country but the basic ingredients red lentils, lemon, olive oil and cumin remains the same. Some add vegetables like onions, garlic, tomato, carrot, celery, squash etc and some don't.

   I decided to add some vegetables. You may make it into a thick creamy soup or a little more light. I decided to make it not too thick or thin. I used water but you may use a stock.

   Shorbat in Arabic is soup and Adas is lentils. Here's my contribution for the #FoodieMonday #Bloghop's #97th theme which is Ramadan. 

Just a few more days before Eid. Ramadan Kareem to all my Muslim friends and followers.




Shorbat Adas
4 servings

1 cup red lentils (split variety)
1 medium onion
2-3 cloves of garlic
1 small tomato
1 medium carrot
1 tsp cumin seeds
1 tbsp olive oil
1½ tsp salt

¼ tsp turmeric powder
1 tsp cumin powder
½ - 1 tsp red chilli powder
3 +2 cups  water
1-2 tbsp lemon juice


  1. Wash the lentils 3-4 times in water. Soak the lentils in 2 cups of warm water for 30mins.
  2. Peel and grate the carrot.
  3. Chop the onion and tomato.
  4. Peel and slice the garlic.
  5. Heat oil in a saucepan over medium heat.
  6. Add cumin seeds. 
  7. As soon as the seeds begin to sizzle, add turmeric powder,onion, tomato, garlic and carrot.
  8. Sauce the vegetables for a minute or so.
  9. Add the lentils along with the water.
  10. Add the remaining 3 cups of water.
  11. Add salt and bring the mixture to a boil.
  12. Lower the heat and let it simmer till the lentils are cooked and disintegrated. 
  13. Process the mixture using a hand blender or your blender jug.
  14. Add lemon juice,cumin powder and chilli powder.
  15. Serve hot soup with bread, pita bread, any flat bread or just on its own.
Tips:
  • Soaking the lentils reduces the cooking time. 
  • Add flat parsley or coriander if you like.
  • This soup can be made without adding carrots or tomatoes.
You may want to check out my other Ramadan recipes which are common in Mombasa:
Cassava in coconut milk
Mamri
Kaimati
Sending this recipe to the following events:

Blog Hop

Link up your recipe of the week


Tuesday, 13 June 2017

657. Carrot Nut Bread#BreadBakers

Lets go Nuts!

    I'm not saying that, but our Bread Bakers Group member Cindy suggested that we all go nuts in the month of June. Ok please don't get us all wrong... didn't mean we all go cuckoo or bonkers. Cindy who blogs at Cindy's Recipes and Writings, has a beautiful and interesting blog. She suggested that we use nuts either as flour, meal, chopped or with nut butters.
    
   I decided to make a carrot bread which I had been wanting to do for a long time. Living in a third world country does not allow me to buy nut flours or meals easily... they cost the earth. Nuts are expensive in this part of the world but I get my constant supply from either India, Canada or UK whenever I travel. Luckily, I'm not much into clothes, shoes and bags so my suitcase is usually filled with things all related to the kitchen!
  
   I added fresh grated coconut along with a generous amount of nuts. Did you know that coconut is considered a fruit, nut and a seed? And that's what the coast of Kenya has plenty of ---coconuts. The coconut, carrot and nuts makes this bread quite dense.

   Whenever I share a quick bread with friends and neighbours I get asked one question and that is "what is the difference between a cake and a quick bread?" I seriously don't know as there are too many different explanations for that. All I know is that a quick bread is usually more dense than a cake and the texture can be irregular. The other obvious difference is that it is usually baked in a loaf tin. If you know the difference then please share it with me. In the meantime, lets get on with the recipe. Easy and absolutely delicious. A great bread to have for breakfast with some marmalade, jam or butter or enjoy it for tea on its own. Hubby couldn't stop slathering the home made butter on this. Home made butter courtesy of my friendly neighbour. Thank you Priya. And he commented that he didn't have to look for the nuts in the bread :)








CARROT NUT BREAD
Makes 1 loaf


1 cup plain flour (all-purpose flour)
1 cup wheat flour (atta)
1½ tsp baking soda (soda bicarbonate)
½ tsp baking powder
1½ cup sugar
1 cup chopped mixed nuts (I used almonds, pecans, cashew nuts, pistachios, walnuts)
½ cup fresh grated coconut
1 tsp vanilla extract
2 cups grated carrots
¾ cup carrot puree (cooked carrots)
3 eggs
¼ cup oil
½ tsp salt
1 tsp cinnamon powder



  1. Preheat the oven to 180°C. 
  2. Grease and dust or line a 9"X 5" loaf tin. Grease it using butter. 
  3. Keep a piece of aluminium foil ready that can be covered over the top of the loaf tin. 
  4. Sift the flours, baking powder, baking soda, salt and cinnamon into a bowl. 
  5. Add the coconut, grated carrots, nuts and mix well. 
  6. In another bowl add oil, sugar, eggs, vanilla extract and carrot puree. 
  7. Whisk it till its all mixed. 
  8. Add flour to the wet ingredients and mix till the flour is just wet. Don't over mix. 
  9. Pour the batter into the prepared tin. 
  10. Bake for 60-70 minutes. After 20 minutes check to see that the top is not browning too quickly. 
  11. If it does then cover the top with the aluminium foil-tent it. 
  12. After 60 minutes, check if the bread is done by inserting a toothpick or a knife into the middle of the loaf. If it comes out clean then the bread is done. 
  13. Let the bread cool in the pan/tin for 15 minutes. 
  14. After 15 minutes remove it from the tin and let it cool on a wire rack. 
  15. Slice and serve with butter, jam or marmalade. 

Tips:

  • You may use plain flour instead of wheat flour. 
  • Add nuts of your choice. 
  • Don't be in a hurry to remove it from the pan/tin.
    Enjoy all these creative breads using nut meals and nut flours from The Bread Bakers Group!

    #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.

    BreadBakers


    Monday, 12 June 2017

    656.Veggie Flautas

    Musical Food?

    Theme: Explore Latin American Cuisine

    BM#77 Week 2 Day 3

        I tried really hard to avoid Mexican Food for the above theme. I wanted to try something different but sourcing some of the ingredients was proving to be a task. I wanted to make arepas but getting some pre cooked white corn meal was difficult. The staple diet in Kenya is ugali made from white corn meal or flour but the corn is not pre cooked before it is ground. 
      
       While I was doing some research on the Latin American Cuisine, (which by the way is so similar and may vary in small degrees, depending on which country it is from) I came across Flautas. What attracted me to the recipe was the name. Flautas (pronounced as fl-ow-tahs) means flute. Flautas are rolled much thinner than burritos. 

        Flautas are fried. That makes them crispy and crunchy. Sometimes they are filled with breakfast ingredients and served for breakfast. They are usually served on a bed of lettuce or any salad greens.Enjoy this dish for lunch or dinner. I cannot make up my mind as to which of the Mexican dishes are my favourite. I love them all.

        Mexican cuisine is basically a fusion of the indigenous Mesoamerican cooking and European, mainly Spanish and later with influences from the African slaves and Asians. The staples for the natives were corn, beans, avocados, tomatoes, chillis and cocoa. The Spanish brought with them rice, meats, dairy products and a variety of herbs and spices. 










    VEGGIE FLAUTAS
    Makes  6

    For the flour tortilla:

    ¾ cup plain flour (all purpose flour)
    ¾ cup wheat flour (atta)
    ½ tsp baking powder
    3 tbsp oil
    ½ tsp salt
    ½ tsp dried oregano
    ½ -¾ cup warm water

    For the filling:

    1 cup cooked red/black beans
    2 boiled eggs
    ½ tsp paprika
    3 tbsp salsa sauce
    1 medium onion, finely chopped
    4-6 cloves of garlic, minced
    1 tsp salt
    ½ tsp coarse pepper powder
    ¼ cup chopped fresh coriander (cilantro)
    1 tbsp olive or vegetable oil
    1 tsp lemon juice

    For serving:

    2-3 cups chopped lettuce
    1 cup guacamole
    ½ -1 cup salsa sauce or sour cream or both
    1 cup shredded cheddar cheese
    ¼ cup chopped fresh coriander
    1-2 large tomatoes, chopped

    extra oil for shallow frying
    some toothpicks

    Preparation of the tortillas:

    1. Sift the flours, salt and baking powder together into a big bowl.
    2. Add oregano and mix.
    3. Add oil and rub it into the flour.
    4. Form a dough using the warm water. Don't put all the water at once. Knead into a soft dough. 
    5. Rest the dough for 20-30 minutes.
    6. Heat a frying pan, griddle or tawa over medium heat.
    7. Divide the dough into 8 parts. Roll each part into a ball.
    8. Using some extra flour roll out the one part into a 6-7" diameter circle.
    9. Put the rolled tortilla on the hot tawa or griddle. Let it cook  till small light brown spots form. Flip it over and cook.
    10. Place on a tea towel and cover it.
    11. Repeat steps 8-10 with the remaining dough.
    Preparation of the filling:
    1. Heat oil in a pan over medium heat.
    2. Add onions and stir fry till they are soft.
    3. Add garlic and the salsa sauce. Cook for a 2-3 minutes.
    4. Add the beans, paprika, salt and pepper powder. Mix well. Cover the pan and cook for a 2-3 minutes.
    5. Take the pan off the heat. Mash the beans lightly.
    6. Chop the boiled eggs and add to the bean mixture along with the coriander and lemon juice.
    7. Mix well. 
    Preparation of the flautas:
    1. Take one tortilla and place about 2 tbsp of the bean mixture about 1 inch from the top of the circle. Don't put the filling till the edges. 
    2. Cover the filling with the top part of the tortilla and then roll it up like a swiss roll. 
    3. Secure the edge with a toothpick. 
    4. Repeat steps 1-3 with the remaining tortillas and filling.
    5. Heat about ¼ - ½ inch layer of oil in a wide frying pan.
    6. Place the rolled flautas in the hot oil and let it fry till its crispy and light golden brown.
    7. Using tongs, turn it over and fry till its light golden colour and crispy.
    8. You can fry 2-3 flautas at a time depending on the size of the frying pan.
    9. Remove the toothpicks.
    To serve:
    1. Put a layer of lettuce on a serving plate.
    2. Place 2 flautas on it.
    3. Drizzle salsa sauce, guacamole or sour cream or all on top.
    4. Sprinkle some cheese, tomato and coriander on top and serve.
    Tips:
    • Use a filling of your choice.
    • If you are going to use ready made tortillas then warm them on a tawa or griddle before you roll them.
    • You can use any sauce of your choice.
    • I served the flautas with some chopped tomatoes. You can add any veg of your choice. 
    You may want to check out the following Mexican dishes:
    Corn and Beans Quesadilla
    Sending this recipe to the following event:

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    Check out what other marathoners have made for Blogging Marathon #77

    655.Orange Cranberry Muffins(Eggless)

    Baking is therapeutic

    I nearly skipped the 96th #FoodieMonday #Bloghop theme Baked as I am just too busy and didn't have time to bake. Weddings are fun but at the same time stressful. Bangalore traffic makes the tension worse as one has to be on the road nearly 1 hour or more to reach the venue on time. I was feeling sad when Waagmi chose baked as the theme. I so wanted to bake something (I've missed the 2 cookies theme!) but knew it was not going to be possible.

    I thoroughly enjoy baking. I find its so relaxing and fun. If all the ingredients are at hand, then its pretty easy. Baked goodies make great presents for any occasion.

    So you may be wondering how come I have this post. Well a few weeks ago was my best friend's birthday and I had made these muffins for her birthday. I hadn't tried out a new muffin recipe for a long time and decided to try this one out. The muffins turned out really delicious and I just love the combination of orange with a dried fruit. I baked them, tasted them, presented them but forgot to blog the recipe. It was in the draft and as I was going through the file came across this.

    So happy to be able to participate in this exciting theme. Check out the recipe, bake the muffins and enjoy as an afternoon treat with some coffee or tea or gift them to your loved ones.










    Orange Cranberry Muffins


    Makes 8 big muffins or 12 medium ones
    1½ cups plain flour (all purpose flour)
    1½ tsp baking powder
    ½ tsp soda bicarbonate (baking soda)
    1 tbsp orange zest (rind)
    ½ cup dried cranberries
    ¼ cup chopped pistachios
    ½ cup greek plain yogurt (or thick yogurt)
    4 tbsp oil
    ¾ cup sugar
    ¾ cup fresh orange juice
    ¼ tsp salt


    For the glaze icing:

    4 tbsp icing sugar
    1 tbsp cornflour
    1-2 tbsp fresh orange juice


    1. Soak the cranberries in the orange juice for 20-30 minutes. 
    2. Line a muffin tray with cake cups. 
    3. Preheat the oven to 180°C. 
    4. Sift together flour, salt, baking powder and baking soda into a bowl. 
    5. Add orange zest, chopped pistachios and mix well. 
    6. Drain out the orange juice from the soaked cranberries into a bowl. 
    7. Add yogurt, oil and sugar. 
    8. Whisk till its a bit frothy. 
    9. Add the flour mixture and soaked cranberries and mix gently just enough to coat the flour with the liquid. 
    10. Don't over mix the batter. 
    11. Spoon the batter into the prepared cups. I chose to use the cardboard cups. To use those you just need to line them up in a baking tray. It is advisable to lightly grease them or spray them with oil. 
    12. Bake them in the oven till the tops are golden brown and done. Insert a toothpick in the middle of the muffin. It should come out clean if the muffins are done. 
    13. Big muffins take about 20-25 minutes and the medium ones take about 15-20 minutes. 
    14. Let the muffins cool on a wire rack. 
    15. To make the glaze icing, mix icing sugar and cornflour. Add orange juice little by little to make a thick but pourable paste. 
    16. Spoon the glaze over the muffins. 
    17. You can choose to sprinkle some pistachio nuts or cranberries over the glaze. 
    18. Enjoy with a cup of tea or coffee. 


    Tips:

    • Add nuts of your choice. 
    • Add dried blueberries instead of cranberries. 
    • You can serve them without the glaze icing. 
    • If you don't get greek yogurt, then take plain yogurt and strain it in a muslin or cotton cloth to get thick yogurt. 
    • You can bake this into a loaf. Use a tin 6"X4". Baking time will be about 30-35 minutes. 
    You may want to check out my other muffin recipes:
    coconut and passion fruit muffins(eggless)
    Sending this recipe to the following event:


    Blog Hop




    Sunday, 11 June 2017

    654. Gallo Pinto

    Rice for Breakfast!

    Theme: Explore Latin American Cuisine

    BM #77 Week 2 Day 2

       My exploration on the internet (what would we do with google?) took me to Costa Rica. As I mentioned in my previous post I had to restrict myself to ingredients that are available in Mombasa. What caught my eyes was an interesting breakfast dish that most Costa Ricans have and that is Gallo Pinto. It translates as 'spotted rooster'. The mixture of cooked rice and cooked beans together gives the impression of a spotted rooster. It is believed that there is no one version that all the Costa Ricans enjoy. They all have their versions of the breakfast dish. all you need for this dish as the core ingredients are old cooked rice or leftover rice and some cooked beans. When I say cooked beans it means beans that are soaked and cooked and not out of a can. However for a quick version I guess you can use canned beans.
    Some even enjoy this preparation for lunch or dinner. This concoction is not boring as you may think. The special sauce that they use is called Salsa Lizano. No, no I didn't get that exotic sauce here, but after checking out several recipes, they recommended using Worcestershire sauce instead. Salsa Lizano is a sauce made from water, some vegetables (onions,carrots, cauliflower, cucumber etc), peppers, spices, mustard and turmeric.
    I was tempted to make the homemade version but that meant I would have to re stock the fridge with veggies and I didn't want to do that as I was in the process of travelling. So for now the Worcestershire sauce will have to do. 
    This speckled rice is usually served with either fried or scrambled eggs. The condiments served with this rice range from Salsa Linzano to chilera, guacamole, white cheese or sour cream.










    GALLO PINTO
    Serves 2

    2 cup cooked rice
    1 cup black or red cooked beans
    1 yellow or white onion, finely chopped
    3 cloves of garlic, minced
    1 red sweet pepper, diced
    1-2 red chillis chopped
    4 tbsp salsa lizano or worcestershire sauce
    ½ tsp salt
    ½ tsp pepper
    1 tsp cumin powder
    ½ cup chopped fresh coriander (cilantro)
    1 tbsp oil

    4 eggs, scrambled or fried


    1. Heat oil in a wide pan over medium heat. 
    2. When it is hot add the onions and pepper and stir fry till they are half done.
    3. Add garlic and stir for a few seconds.
    4. Add the red chillis and the sauce. Mix well.
    5. Add rice and beans and mix well. Let it become a bit hot.
    6. Add salt,pepper, cumin powder and coriander and mix it all up very well.
    7. Spoon out the rice into serving plates.
    8. Put the fried or scrambled eggs either on top of the rice or on the side and serve with salsa lizano, guacamole, sour cream or white cheese.
    Tips:
    • I added chopped tomato instead of sweet pepper.
    • When you add the sauce don't let it dry up. It should help to moisten the rice and beans.
    • I added a bit of salt when I cooked the rice and the beans. Add salt according to your taste.
    • You may take equal parts of rice and beans if you prefer.
    You may want to check out the following Latin American dishes:
    Cemita buns
    Mexican Rice



    Sending this recipe to the following event:

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    Check out what other marathoners have made for Blogging Marathon #77



    Saturday, 10 June 2017

    653.Mangonada/ Chamango Slush

    Superlicious

     Theme: Explore Latin American Cuisine

    BM #77 Week 2 Day 1

       Its my first time to join the Blogging Marathon. I've known about this group for quite a while as I follow most of the members. However, all this time I did not join the group as I found that perhaps blogging 6 new recipes in a month on specific days is a big challenge. However, I've just taken the plunge and am going to try out the waters.

       So what is this group all about? Well, it was started by Srivalli who blogs at Cooking for all Seasons and at Spice your life. Members blog for any 2 weeks but for 3 consecutive days on chosen themes. For my first theme I chose to explore Latin American cuisine and you'll be surprised how many different varieties these countries have to offer. I wanted to make every veggie dish possible but was limited to the availability of ingredients.

       My first choice for the Latin American Cuisine is a Mangonada or Chamango. Can you see the word mango in it? These can be made into a cold drink, cocktail, popsicles, sorbets etc etc. So what's unique about this mango dish you may ask as we all make all the above in our own style or traditional style? The secret ingredient here is the chamoy sauce or dipping sauce that is readily available in the markets in Mexico. However, I had to make the sauce at home. The traditional sauce involves soaking sweet dried fruit like plums or apricots and cooking it till its all mushy.The dried red chillis too are soaked and then ground with the mushy sweet mixture.Usually ancho chilli is used. Ancho chilli is dried poblano chilli which is mild. However the easier version is to use either mango, apricot or pineapple jam (jelly) and blend it with chilli powder and lime juice.This versatile sauce is used to drizzle on ice creams, sorbets, fruits or used as a dip(nachos, veggie or fruit sticks cubes), used to glaze meat dishes or used as a marinate.

       If you are a big fan of mangoes served with a bit of salt and chilli powder then you will love Mangonada or Chamango.It is a typical Mexican drink made from mangoes, chamoy sauce and served with a tamarind straw during the hot season. It is sold in some form as a street snack. I, however made a mangonada slush. Notice that the tamarind stick is missing ;)










    Chamoy sauce


    MANGONADA /CHAMANGO SLUSH
    Makes 2

    2 cups of ripe mango cubes (1 large mango)
    1 cup fresh orange juice
    4 tbsp chamoy sauce

    For the chamoy sauce:

    ½ cup apricot, mango or pineapple jam (jelly)
    2 tbsp fresh lime juice
    1 tsp ancho red chilli powder ( I used Kashmiri Red Chilli powder)
    ¼ tsp salt

    Preparation of the Chamoy Sauce:
    1. Put all the ingredients in a tall container and blend it with a hand blender or use your blender jug. The sauce should be thick but smooth.
    2. Keep it on the side till required.
    Preparation of the Mangonada/ Chamango Slush:
    1. Freeze the mango cubes. The best way to freeze them is to layer the mango cubes on a tray and freeze.
    2. Put the frozen mango cubes and fresh orange juice in a blender. Process till you get a smooth slush.
    3. You may need to use a spatula to push down the cubes to process it easily.
    To serve:
    1. Spoon 2 tbsp each of the chamoy sauce into 2 tall glasses or ice cream bowls.
    2. Top it up with the mango orange slush.
    3. Sprinkle the top with some chilli flakes or add more sauce.
    4. Serve immediately.
    Tips:
    • If the slush melts quickly because of the heat, put it in the freezer for 15-20 minutes.
    • Add sauce according to your taste.
    You may want to check out my other mango treats:


    Sending this recipe to the following event:

    BMLogo

    Check out what other marathoners have made for Blogging Marathon #77

    Thursday, 22 June 2017

    659. Peaches and Cream Oatmeal Cups

    Peaches and Cream Day

        Did you know that 21st June is celebrated as the National Peaches and Cream Day in USA? Well, I didn't know till Sarah Ellis initiator of Fantastical Food Fight suggested that for the June theme we should prepare something with Peaches and Cream theme. It also marks the beginning of the summer solstice. Its more popular in the south as peaches are in season in June in the states of Georgia, Florida, California and South Carolina. How this day came about is unknown. 

       As the name suggests this dessert is very easy to prepare. Its peaches served with whipped fresh cream. The simple dessert is so delicious that I was tempted to just make this simple dessert for the post. What stopped me was the cream part.. it would not do too well on my hips and ever enlarging tummy (hate menopause!). 

       As a not too healthy and not too sinful dish, I decided to make peaches and 'cream' oatmeal cups. I replaced the cream with some healthy greek yogurt. Why not too healthy? Well, I used a wee bit of butter and there is some brown sugar in the cups. Check out the tips section to make variations of this recipe. It's supposed to be a breakfast treat but we couldn't wait till the next day and enjoyed a couple as dessert. 

       Before I go to the recipe I must share my excitement with you all. I'm now the proud owner of a MacBook Air. Yeah I know its not the Pro or whatever is the latest in the Apple world, but for once I've not inherited and old computer, this one is mine..and mine alone, hubby not allowed to use it! My previous laptop a Sony Viao was inherited from my daughter. It practically had no battery life and would overheat ever so often. That would cause it switch off ever so often. That meant that one post could take me hours as the computer would keep switching off and starting it again would take time. a great belated Mother's Day present from my family...thank you family, love you all so much.

        Here's my breakfast/dessert recipe to celebrate Peaches and Cream Day.





    PEACHES AND CREAM OATMEAL CUPS
    Makes 12

    For the oatmeal cups:

    2 medium over ripe bananas
    3 cups rolled oats
    2 tbsp honey
    3 tbsp soft brown sugar
    2 large eggs
    1 tsp vanilla extract
    ¼ tsp salt

    For the filling:

    ¾ - 1 cup greek yogurt
    1½ cup diced peaches or 3 peaches
    ½ tsp butter
    1 tbsp soft brown sugar
    ½ cup chopped walnuts

    butter or oil for greasing

    Preparation of the oatmeal cups:
    1. Mash the bananas in a bowl.
    2. Add eggs, salt, sugar, honey and vanilla extract. Whip the mixture.
    3. Add the rolled oats and mix well.
    4. Let the mixture rest for 5-10 minutes giving the oats time to soak up the liquid.
    5. Grease a muffin pan lightly with some oil or butter.
    6. Put about a tablespoon and half of the mixture into the muffin cup. 
    7. Using a spoon, spread it towards the wall of the cup and make a hollow cup.
    8. Repeat with the remaining mixture.
    9. Refrigerate the oatmeal cups for 30 minutes.
    10. Preheat the oven to 160°C (320°F).
    11. Bake the oatmeal cups for 30 minutes till they are golden brown in colour.
    12. Let the cups cool in the tray for 5 minutes.
    13. Remove them from the tray and let them cool on a wire rack.
    14. At this point you can store them in an airtight container or fill them.
    Preparation of the filling:
    1. Heat butter in a pan over low heat.
    2. Add the diced peaches and sugar.
    3. Stir fry them for 3-4 minutes. 
    4. Let the peaches cool down a bit.
    To assemble the oatmeal cups:
    1. Spoon some greek yogurt into the cups.
    2. Top with peaches.
    3. Sprinkle chopped walnuts and serve.
    Tips:
    • You don't have to cook the peaches if you don't want to. I cooked them a bit as they were a bit bland.
    • Use whipped fresh cream or cream cheese instead of greek yogurt.
    • If you don't get greek yogurt in your area, use hung yogurt.
    • I used plain yogurt but you can use any flavoured yogurt.
    • Use nuts or seeds of your choice.
    • Add sugar or honey to the plain greek yogurt if you prefer.
    Check out what other members have prepared using peaches and cream theme:

    Sending this recipe to the following event:



    If you want to be a part of this group then click here.
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    Monday, 19 June 2017

    658. Shorbat Adas (Middle Eastern Lentil Soup)


    A Healthy Ramadan

       The holy month of Ramadan is observed by Muslims all over the world.It is the ninth month of the Islamic Lunar calendar.Its the month when the Holy Quran was revealed to the Prophet Muhammed. During this month the Muslims fast for the whole month from sunrise to sunset. The holy month of Ramadan is much more about purifying the soul, focusing attention on God and about self discipline and sacrifice rather than focusing on food and drink.

       After sunset the fast is broken by taking a few sips of water and a few dates during Iftar or the evening meal. Suhoor is the meal served before sunrise. This meal is usually hearty and healthy meal to provide one with energy.

       Keeping in mind my intention of preparing healthy recipes (well, at least trying to) I decided not to make a rich fried snack but a healthy, replenishing, hydrating soup. Shorbat Adas is a Middle Eastern soup usually served at the beginning of Iftar. It is light on the stomach, provides the much needed liquid after the long fast and not spicy. This soup is so easy to make and very tasty. 

      The ingredients used in the soup may vary from country to country but the basic ingredients red lentils, lemon, olive oil and cumin remains the same. Some add vegetables like onions, garlic, tomato, carrot, celery, squash etc and some don't.

       I decided to add some vegetables. You may make it into a thick creamy soup or a little more light. I decided to make it not too thick or thin. I used water but you may use a stock.

       Shorbat in Arabic is soup and Adas is lentils. Here's my contribution for the #FoodieMonday #Bloghop's #97th theme which is Ramadan. 

    Just a few more days before Eid. Ramadan Kareem to all my Muslim friends and followers.




    Shorbat Adas
    4 servings

    1 cup red lentils (split variety)
    1 medium onion
    2-3 cloves of garlic
    1 small tomato
    1 medium carrot
    1 tsp cumin seeds
    1 tbsp olive oil
    1½ tsp salt

    ¼ tsp turmeric powder
    1 tsp cumin powder
    ½ - 1 tsp red chilli powder
    3 +2 cups  water
    1-2 tbsp lemon juice


    1. Wash the lentils 3-4 times in water. Soak the lentils in 2 cups of warm water for 30mins.
    2. Peel and grate the carrot.
    3. Chop the onion and tomato.
    4. Peel and slice the garlic.
    5. Heat oil in a saucepan over medium heat.
    6. Add cumin seeds. 
    7. As soon as the seeds begin to sizzle, add turmeric powder,onion, tomato, garlic and carrot.
    8. Sauce the vegetables for a minute or so.
    9. Add the lentils along with the water.
    10. Add the remaining 3 cups of water.
    11. Add salt and bring the mixture to a boil.
    12. Lower the heat and let it simmer till the lentils are cooked and disintegrated. 
    13. Process the mixture using a hand blender or your blender jug.
    14. Add lemon juice,cumin powder and chilli powder.
    15. Serve hot soup with bread, pita bread, any flat bread or just on its own.
    Tips:
    • Soaking the lentils reduces the cooking time. 
    • Add flat parsley or coriander if you like.
    • This soup can be made without adding carrots or tomatoes.
    You may want to check out my other Ramadan recipes which are common in Mombasa:
    Cassava in coconut milk
    Mamri
    Kaimati
    Sending this recipe to the following events:

    Blog Hop

    Link up your recipe of the week


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    Tuesday, 13 June 2017

    657. Carrot Nut Bread#BreadBakers

    Lets go Nuts!

        I'm not saying that, but our Bread Bakers Group member Cindy suggested that we all go nuts in the month of June. Ok please don't get us all wrong... didn't mean we all go cuckoo or bonkers. Cindy who blogs at Cindy's Recipes and Writings, has a beautiful and interesting blog. She suggested that we use nuts either as flour, meal, chopped or with nut butters.
        
       I decided to make a carrot bread which I had been wanting to do for a long time. Living in a third world country does not allow me to buy nut flours or meals easily... they cost the earth. Nuts are expensive in this part of the world but I get my constant supply from either India, Canada or UK whenever I travel. Luckily, I'm not much into clothes, shoes and bags so my suitcase is usually filled with things all related to the kitchen!
      
       I added fresh grated coconut along with a generous amount of nuts. Did you know that coconut is considered a fruit, nut and a seed? And that's what the coast of Kenya has plenty of ---coconuts. The coconut, carrot and nuts makes this bread quite dense.

       Whenever I share a quick bread with friends and neighbours I get asked one question and that is "what is the difference between a cake and a quick bread?" I seriously don't know as there are too many different explanations for that. All I know is that a quick bread is usually more dense than a cake and the texture can be irregular. The other obvious difference is that it is usually baked in a loaf tin. If you know the difference then please share it with me. In the meantime, lets get on with the recipe. Easy and absolutely delicious. A great bread to have for breakfast with some marmalade, jam or butter or enjoy it for tea on its own. Hubby couldn't stop slathering the home made butter on this. Home made butter courtesy of my friendly neighbour. Thank you Priya. And he commented that he didn't have to look for the nuts in the bread :)








    CARROT NUT BREAD
    Makes 1 loaf


    1 cup plain flour (all-purpose flour)
    1 cup wheat flour (atta)
    1½ tsp baking soda (soda bicarbonate)
    ½ tsp baking powder
    1½ cup sugar
    1 cup chopped mixed nuts (I used almonds, pecans, cashew nuts, pistachios, walnuts)
    ½ cup fresh grated coconut
    1 tsp vanilla extract
    2 cups grated carrots
    ¾ cup carrot puree (cooked carrots)
    3 eggs
    ¼ cup oil
    ½ tsp salt
    1 tsp cinnamon powder



    1. Preheat the oven to 180°C. 
    2. Grease and dust or line a 9"X 5" loaf tin. Grease it using butter. 
    3. Keep a piece of aluminium foil ready that can be covered over the top of the loaf tin. 
    4. Sift the flours, baking powder, baking soda, salt and cinnamon into a bowl. 
    5. Add the coconut, grated carrots, nuts and mix well. 
    6. In another bowl add oil, sugar, eggs, vanilla extract and carrot puree. 
    7. Whisk it till its all mixed. 
    8. Add flour to the wet ingredients and mix till the flour is just wet. Don't over mix. 
    9. Pour the batter into the prepared tin. 
    10. Bake for 60-70 minutes. After 20 minutes check to see that the top is not browning too quickly. 
    11. If it does then cover the top with the aluminium foil-tent it. 
    12. After 60 minutes, check if the bread is done by inserting a toothpick or a knife into the middle of the loaf. If it comes out clean then the bread is done. 
    13. Let the bread cool in the pan/tin for 15 minutes. 
    14. After 15 minutes remove it from the tin and let it cool on a wire rack. 
    15. Slice and serve with butter, jam or marmalade. 

    Tips:

    • You may use plain flour instead of wheat flour. 
    • Add nuts of your choice. 
    • Don't be in a hurry to remove it from the pan/tin.
      Enjoy all these creative breads using nut meals and nut flours from The Bread Bakers Group!

      #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.

      BreadBakers


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      Monday, 12 June 2017

      656.Veggie Flautas

      Musical Food?

      Theme: Explore Latin American Cuisine

      BM#77 Week 2 Day 3

          I tried really hard to avoid Mexican Food for the above theme. I wanted to try something different but sourcing some of the ingredients was proving to be a task. I wanted to make arepas but getting some pre cooked white corn meal was difficult. The staple diet in Kenya is ugali made from white corn meal or flour but the corn is not pre cooked before it is ground. 
        
         While I was doing some research on the Latin American Cuisine, (which by the way is so similar and may vary in small degrees, depending on which country it is from) I came across Flautas. What attracted me to the recipe was the name. Flautas (pronounced as fl-ow-tahs) means flute. Flautas are rolled much thinner than burritos. 

          Flautas are fried. That makes them crispy and crunchy. Sometimes they are filled with breakfast ingredients and served for breakfast. They are usually served on a bed of lettuce or any salad greens.Enjoy this dish for lunch or dinner. I cannot make up my mind as to which of the Mexican dishes are my favourite. I love them all.

          Mexican cuisine is basically a fusion of the indigenous Mesoamerican cooking and European, mainly Spanish and later with influences from the African slaves and Asians. The staples for the natives were corn, beans, avocados, tomatoes, chillis and cocoa. The Spanish brought with them rice, meats, dairy products and a variety of herbs and spices. 










      VEGGIE FLAUTAS
      Makes  6

      For the flour tortilla:

      ¾ cup plain flour (all purpose flour)
      ¾ cup wheat flour (atta)
      ½ tsp baking powder
      3 tbsp oil
      ½ tsp salt
      ½ tsp dried oregano
      ½ -¾ cup warm water

      For the filling:

      1 cup cooked red/black beans
      2 boiled eggs
      ½ tsp paprika
      3 tbsp salsa sauce
      1 medium onion, finely chopped
      4-6 cloves of garlic, minced
      1 tsp salt
      ½ tsp coarse pepper powder
      ¼ cup chopped fresh coriander (cilantro)
      1 tbsp olive or vegetable oil
      1 tsp lemon juice

      For serving:

      2-3 cups chopped lettuce
      1 cup guacamole
      ½ -1 cup salsa sauce or sour cream or both
      1 cup shredded cheddar cheese
      ¼ cup chopped fresh coriander
      1-2 large tomatoes, chopped

      extra oil for shallow frying
      some toothpicks

      Preparation of the tortillas:

      1. Sift the flours, salt and baking powder together into a big bowl.
      2. Add oregano and mix.
      3. Add oil and rub it into the flour.
      4. Form a dough using the warm water. Don't put all the water at once. Knead into a soft dough. 
      5. Rest the dough for 20-30 minutes.
      6. Heat a frying pan, griddle or tawa over medium heat.
      7. Divide the dough into 8 parts. Roll each part into a ball.
      8. Using some extra flour roll out the one part into a 6-7" diameter circle.
      9. Put the rolled tortilla on the hot tawa or griddle. Let it cook  till small light brown spots form. Flip it over and cook.
      10. Place on a tea towel and cover it.
      11. Repeat steps 8-10 with the remaining dough.
      Preparation of the filling:
      1. Heat oil in a pan over medium heat.
      2. Add onions and stir fry till they are soft.
      3. Add garlic and the salsa sauce. Cook for a 2-3 minutes.
      4. Add the beans, paprika, salt and pepper powder. Mix well. Cover the pan and cook for a 2-3 minutes.
      5. Take the pan off the heat. Mash the beans lightly.
      6. Chop the boiled eggs and add to the bean mixture along with the coriander and lemon juice.
      7. Mix well. 
      Preparation of the flautas:
      1. Take one tortilla and place about 2 tbsp of the bean mixture about 1 inch from the top of the circle. Don't put the filling till the edges. 
      2. Cover the filling with the top part of the tortilla and then roll it up like a swiss roll. 
      3. Secure the edge with a toothpick. 
      4. Repeat steps 1-3 with the remaining tortillas and filling.
      5. Heat about ¼ - ½ inch layer of oil in a wide frying pan.
      6. Place the rolled flautas in the hot oil and let it fry till its crispy and light golden brown.
      7. Using tongs, turn it over and fry till its light golden colour and crispy.
      8. You can fry 2-3 flautas at a time depending on the size of the frying pan.
      9. Remove the toothpicks.
      To serve:
      1. Put a layer of lettuce on a serving plate.
      2. Place 2 flautas on it.
      3. Drizzle salsa sauce, guacamole or sour cream or all on top.
      4. Sprinkle some cheese, tomato and coriander on top and serve.
      Tips:
      • Use a filling of your choice.
      • If you are going to use ready made tortillas then warm them on a tawa or griddle before you roll them.
      • You can use any sauce of your choice.
      • I served the flautas with some chopped tomatoes. You can add any veg of your choice. 
      You may want to check out the following Mexican dishes:
      Corn and Beans Quesadilla
      Sending this recipe to the following event:

      BMLogo

      Check out what other marathoners have made for Blogging Marathon #77
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      655.Orange Cranberry Muffins(Eggless)

      Baking is therapeutic

      I nearly skipped the 96th #FoodieMonday #Bloghop theme Baked as I am just too busy and didn't have time to bake. Weddings are fun but at the same time stressful. Bangalore traffic makes the tension worse as one has to be on the road nearly 1 hour or more to reach the venue on time. I was feeling sad when Waagmi chose baked as the theme. I so wanted to bake something (I've missed the 2 cookies theme!) but knew it was not going to be possible.

      I thoroughly enjoy baking. I find its so relaxing and fun. If all the ingredients are at hand, then its pretty easy. Baked goodies make great presents for any occasion.

      So you may be wondering how come I have this post. Well a few weeks ago was my best friend's birthday and I had made these muffins for her birthday. I hadn't tried out a new muffin recipe for a long time and decided to try this one out. The muffins turned out really delicious and I just love the combination of orange with a dried fruit. I baked them, tasted them, presented them but forgot to blog the recipe. It was in the draft and as I was going through the file came across this.

      So happy to be able to participate in this exciting theme. Check out the recipe, bake the muffins and enjoy as an afternoon treat with some coffee or tea or gift them to your loved ones.










      Orange Cranberry Muffins


      Makes 8 big muffins or 12 medium ones
      1½ cups plain flour (all purpose flour)
      1½ tsp baking powder
      ½ tsp soda bicarbonate (baking soda)
      1 tbsp orange zest (rind)
      ½ cup dried cranberries
      ¼ cup chopped pistachios
      ½ cup greek plain yogurt (or thick yogurt)
      4 tbsp oil
      ¾ cup sugar
      ¾ cup fresh orange juice
      ¼ tsp salt


      For the glaze icing:

      4 tbsp icing sugar
      1 tbsp cornflour
      1-2 tbsp fresh orange juice


      1. Soak the cranberries in the orange juice for 20-30 minutes. 
      2. Line a muffin tray with cake cups. 
      3. Preheat the oven to 180°C. 
      4. Sift together flour, salt, baking powder and baking soda into a bowl. 
      5. Add orange zest, chopped pistachios and mix well. 
      6. Drain out the orange juice from the soaked cranberries into a bowl. 
      7. Add yogurt, oil and sugar. 
      8. Whisk till its a bit frothy. 
      9. Add the flour mixture and soaked cranberries and mix gently just enough to coat the flour with the liquid. 
      10. Don't over mix the batter. 
      11. Spoon the batter into the prepared cups. I chose to use the cardboard cups. To use those you just need to line them up in a baking tray. It is advisable to lightly grease them or spray them with oil. 
      12. Bake them in the oven till the tops are golden brown and done. Insert a toothpick in the middle of the muffin. It should come out clean if the muffins are done. 
      13. Big muffins take about 20-25 minutes and the medium ones take about 15-20 minutes. 
      14. Let the muffins cool on a wire rack. 
      15. To make the glaze icing, mix icing sugar and cornflour. Add orange juice little by little to make a thick but pourable paste. 
      16. Spoon the glaze over the muffins. 
      17. You can choose to sprinkle some pistachio nuts or cranberries over the glaze. 
      18. Enjoy with a cup of tea or coffee. 


      Tips:

      • Add nuts of your choice. 
      • Add dried blueberries instead of cranberries. 
      • You can serve them without the glaze icing. 
      • If you don't get greek yogurt, then take plain yogurt and strain it in a muslin or cotton cloth to get thick yogurt. 
      • You can bake this into a loaf. Use a tin 6"X4". Baking time will be about 30-35 minutes. 
      You may want to check out my other muffin recipes:
      coconut and passion fruit muffins(eggless)
      Sending this recipe to the following event:


      Blog Hop




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      Sunday, 11 June 2017

      654. Gallo Pinto

      Rice for Breakfast!

      Theme: Explore Latin American Cuisine

      BM #77 Week 2 Day 2

         My exploration on the internet (what would we do with google?) took me to Costa Rica. As I mentioned in my previous post I had to restrict myself to ingredients that are available in Mombasa. What caught my eyes was an interesting breakfast dish that most Costa Ricans have and that is Gallo Pinto. It translates as 'spotted rooster'. The mixture of cooked rice and cooked beans together gives the impression of a spotted rooster. It is believed that there is no one version that all the Costa Ricans enjoy. They all have their versions of the breakfast dish. all you need for this dish as the core ingredients are old cooked rice or leftover rice and some cooked beans. When I say cooked beans it means beans that are soaked and cooked and not out of a can. However for a quick version I guess you can use canned beans.
      Some even enjoy this preparation for lunch or dinner. This concoction is not boring as you may think. The special sauce that they use is called Salsa Lizano. No, no I didn't get that exotic sauce here, but after checking out several recipes, they recommended using Worcestershire sauce instead. Salsa Lizano is a sauce made from water, some vegetables (onions,carrots, cauliflower, cucumber etc), peppers, spices, mustard and turmeric.
      I was tempted to make the homemade version but that meant I would have to re stock the fridge with veggies and I didn't want to do that as I was in the process of travelling. So for now the Worcestershire sauce will have to do. 
      This speckled rice is usually served with either fried or scrambled eggs. The condiments served with this rice range from Salsa Linzano to chilera, guacamole, white cheese or sour cream.










      GALLO PINTO
      Serves 2

      2 cup cooked rice
      1 cup black or red cooked beans
      1 yellow or white onion, finely chopped
      3 cloves of garlic, minced
      1 red sweet pepper, diced
      1-2 red chillis chopped
      4 tbsp salsa lizano or worcestershire sauce
      ½ tsp salt
      ½ tsp pepper
      1 tsp cumin powder
      ½ cup chopped fresh coriander (cilantro)
      1 tbsp oil

      4 eggs, scrambled or fried


      1. Heat oil in a wide pan over medium heat. 
      2. When it is hot add the onions and pepper and stir fry till they are half done.
      3. Add garlic and stir for a few seconds.
      4. Add the red chillis and the sauce. Mix well.
      5. Add rice and beans and mix well. Let it become a bit hot.
      6. Add salt,pepper, cumin powder and coriander and mix it all up very well.
      7. Spoon out the rice into serving plates.
      8. Put the fried or scrambled eggs either on top of the rice or on the side and serve with salsa lizano, guacamole, sour cream or white cheese.
      Tips:
      • I added chopped tomato instead of sweet pepper.
      • When you add the sauce don't let it dry up. It should help to moisten the rice and beans.
      • I added a bit of salt when I cooked the rice and the beans. Add salt according to your taste.
      • You may take equal parts of rice and beans if you prefer.
      You may want to check out the following Latin American dishes:
      Cemita buns
      Mexican Rice



      Sending this recipe to the following event:

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      Check out what other marathoners have made for Blogging Marathon #77



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      Saturday, 10 June 2017

      653.Mangonada/ Chamango Slush

      Superlicious

       Theme: Explore Latin American Cuisine

      BM #77 Week 2 Day 1

         Its my first time to join the Blogging Marathon. I've known about this group for quite a while as I follow most of the members. However, all this time I did not join the group as I found that perhaps blogging 6 new recipes in a month on specific days is a big challenge. However, I've just taken the plunge and am going to try out the waters.

         So what is this group all about? Well, it was started by Srivalli who blogs at Cooking for all Seasons and at Spice your life. Members blog for any 2 weeks but for 3 consecutive days on chosen themes. For my first theme I chose to explore Latin American cuisine and you'll be surprised how many different varieties these countries have to offer. I wanted to make every veggie dish possible but was limited to the availability of ingredients.

         My first choice for the Latin American Cuisine is a Mangonada or Chamango. Can you see the word mango in it? These can be made into a cold drink, cocktail, popsicles, sorbets etc etc. So what's unique about this mango dish you may ask as we all make all the above in our own style or traditional style? The secret ingredient here is the chamoy sauce or dipping sauce that is readily available in the markets in Mexico. However, I had to make the sauce at home. The traditional sauce involves soaking sweet dried fruit like plums or apricots and cooking it till its all mushy.The dried red chillis too are soaked and then ground with the mushy sweet mixture.Usually ancho chilli is used. Ancho chilli is dried poblano chilli which is mild. However the easier version is to use either mango, apricot or pineapple jam (jelly) and blend it with chilli powder and lime juice.This versatile sauce is used to drizzle on ice creams, sorbets, fruits or used as a dip(nachos, veggie or fruit sticks cubes), used to glaze meat dishes or used as a marinate.

         If you are a big fan of mangoes served with a bit of salt and chilli powder then you will love Mangonada or Chamango.It is a typical Mexican drink made from mangoes, chamoy sauce and served with a tamarind straw during the hot season. It is sold in some form as a street snack. I, however made a mangonada slush. Notice that the tamarind stick is missing ;)










      Chamoy sauce


      MANGONADA /CHAMANGO SLUSH
      Makes 2

      2 cups of ripe mango cubes (1 large mango)
      1 cup fresh orange juice
      4 tbsp chamoy sauce

      For the chamoy sauce:

      ½ cup apricot, mango or pineapple jam (jelly)
      2 tbsp fresh lime juice
      1 tsp ancho red chilli powder ( I used Kashmiri Red Chilli powder)
      ¼ tsp salt

      Preparation of the Chamoy Sauce:
      1. Put all the ingredients in a tall container and blend it with a hand blender or use your blender jug. The sauce should be thick but smooth.
      2. Keep it on the side till required.
      Preparation of the Mangonada/ Chamango Slush:
      1. Freeze the mango cubes. The best way to freeze them is to layer the mango cubes on a tray and freeze.
      2. Put the frozen mango cubes and fresh orange juice in a blender. Process till you get a smooth slush.
      3. You may need to use a spatula to push down the cubes to process it easily.
      To serve:
      1. Spoon 2 tbsp each of the chamoy sauce into 2 tall glasses or ice cream bowls.
      2. Top it up with the mango orange slush.
      3. Sprinkle the top with some chilli flakes or add more sauce.
      4. Serve immediately.
      Tips:
      • If the slush melts quickly because of the heat, put it in the freezer for 15-20 minutes.
      • Add sauce according to your taste.
      You may want to check out my other mango treats:


      Sending this recipe to the following event:

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      Check out what other marathoners have made for Blogging Marathon #77
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