You are currently browsing the category archive for the ‘Cultural’ category.

I believe this to be my greatest discovery this summer. While I cannot honestly fathom how I did without this heavenly mango drink for so many years, I have a good mind to catch up on what I’ve been missing and I strongly urge you to do the same if you have not already done so. Mango mastani is a thick blend of fresh mango puree, chilled milk and vanilla ice cream topped with nuts, tutti fruit and candied cherries. I do not think that the term ‘milkshake’ really does it any justice to the mango mastani, which originates from Pune, Maharashtra in honor of the beautiful queen Mastani, wife of Maratha Peshwa Bajirao I. The love story of these ill-fated lovers has been over the years retold through novels, Tv series and movies, the most famous being Sanjay Leela Bhansali’s Bajirao Mastani, released in 2015. The recipe for this refreshing royal beverage, from Cook with Manali, has been tweaked to include mango sorbet as I was running short of vanilla ice cream and it serves to enhance the mango flavor, which can only be a good thing here.

MANGO MASTANI

Ingredients:

2 large ripe mangoes

1 cup whole milk, chilled

1/2 cup whipping cream

5-6 ice cubes, crushed or whole

2 tablespoons sugar, to taste

1/4 teaspoon cardamom powder

4 scoops vanilla ice cream

2 tablespoons chopped pistachios

2 tablespoons tutti frutti

2 glazed cherries

Few mango pieces

Method:

  • Peel the mangoes and remove all the pulp. Blend all the ingredients till smooth.

  • Pour into serving glasses, fill the glasses 3/4th leaving some space for ice cream.

  • Add 2 scoops of vanilla ice cream to each glass. Garnish with the chopped nuts.

  • Top with tutti frutti, mango and cherries. Serve immediately. Makes 2 servings.

Mango Mastani

Advertisements

Welcome to our January Bakealong challenge. Each month, we’ll announce a new recipe for you to try, along with helpful tips and step-by-step instructions here on our blog. We invite you to bake this striking braided Classic Challah Bread, then share a photo of your creation, tagging it #bakealong. Enjoy!

Classic challah is a soft loaf made with all-purpose flour (or a combination of all-purpose and whole wheat flours) and enhanced with both eggs and a sweetener (either sugar or honey). It is similar in taste and texture to Greek tsoureki or Swiss zopf, but unlike those breads it’s dairy-free. Traditionally served at the Jewish Sabbath and on most holidays (save Passover), challah and its many incarnations are a part of Jewish cuisine and culture in much of the world.

What distinguishes challah from other soft white breads is its striking appearance; the loaf is a shiny, deep-mahogany brown, thanks to a coating of egg glaze before going into the oven. The dough for this loaf is wonderfully smooth and supple, making it an ideal candidate for braiding. The simplest way to go is a three-strand braid; but feel free to try the slightly more complex four-strand braid, or even a six-strand braid, which makes a stunning presentation.

CLASSIC CHALLAH

Ingredients:

For the Dough

1/2 cup lukewarm water

6 tablespoons vegetable oil

1/4 cup honey or golden syrup

2 eggs, room temperature

4 cups all purpose flour

1 1/2 teaspoons kitchen salt

1 tablespoon instant yeast

For the Glaze

1 egg, room temperature

1 tablespoon cold water

Method:

  • Combine all the ingredients and knead, by hand or bread machine, until it forms a soft, smooth dough.

  • Allow the dough to rise, covered, for about 2 hours, or until puffy. It will not necessarily double in bulk.

  • Gently deflate the dough, and transfer it to a lightly greased work surface. Divide the dough into pieces.

  • The number of pieces will depend on the type of braid. The traditional challah is a three-stranded braid.

  • For a fancier presentation, make a six-strand braid. Roll each piece of dough into a rope about 20″ long.

  • If the dough starts to shrink back as you roll, cover it and rest for about 10 minutes, then resume rolling.

  • The short rest gives the gluten a chance to relax. Gently pick up loaf and place it on a lined baking sheet.

  • Cover with plastic wrap, and let rise until it’s very puffy, for 90 minutes to 2 hours at room temperature.

  • Towards the end of the rising time, preheat oven to 375°F. To make glaze, whisk together egg and water.

  • Brush glaze over  en loaf. Place the baking sheet atop another baking sheet to insulate the bottom crust.

  • Put the challah in the lower third of the oven, and bake for 20 minutes. Tent loosely with aluminum foil.

  • Once you have tented the challah, bake for an additional 10 to 15 minutes till the loaf looks and feels set.

  • Remove bread from oven, and place it on a rack to cool. Store any leftover bread well wrapped in plastic.

  • Challah tends to dry out after a day or so, but it can always be toasted or made into grilled sandwiches.

KAF Challenge: Classic Challah

Panna cotta is dessert I think I should make more often. It is one of those examples which justifies the old adage that ‘simple is beautiful’ or ‘less is more’. All the way from Italy, this delicate chilled pudding is traditionally made from cream and gelatin with a side serving of fruit coulis. You can play around with the gelling agent and the dairy as long as your final product has a soft set and a slight wobble with a smooth, melt-in-the-mouth texture. You need to make sure your mixture does not turn lumpy or gritty at any point; it is not a good idea to walk away from your pan as it goes on the stovetop. If you are worried that it does not get to set properly, you can serve this vanilla speckled strawberry panna cotta, from BBC Good Food, right out of dessert cups or shot glasses instead of unmolding it on a plate.

STRAWBERRY PANNA COTTA

Ingredients:

For the Panna Cotta

3 agar agar leaves

450ml double cream

200ml whole milk

100g white caster sugar

1 vanilla pod

For the Strawberries

400g strawberries, hulled

1½ teaspoon corn flour

50g white caster sugar

Method:

  • For the panna cotta, put agar agar leaves in a small bowl of cold water to soften, about 5 minutes.

  • Meanwhile, pour the cream, milk and sugar into a pan, split the vanilla pod, scrape out the seeds.

  • Add the seeds, along with the pod, to the cream mixture. Heat gently until hot, but not bubbling.

  • Remove agar agar leaves from the water, squeeze out any excess liquid then add to the hot cream.

  • Stir the mixture until agar agar is dissolved and leave to stand for 20 to 30 minutes until cooled.

  • The vanilla pods should be suspended in the liquid by this point. Strain mixture through a sieve.

  • Pour into 6 serving glasses, then chill for at least 3 hours. Toss strawberries in a small saucepan.

  • Add the corn flour and sugar in a saucepan. Place over a medium heat and cook for 4 to 5 minutes.

  • Cook until the released juices thicken and strawberries are softened. Set the mixture aside to cool.

  • Once completely cooled, top panna cottas with the strawberry mixture. Chill until ready to serve.

Strawberry Panna Cotta

Advertisements

About Me

PrerrnaMirchi
Mauritius

My Baking Adventures

Daring Bakers

Blog Archives

© 2010 Inspiredtobake

Unauthorized use and/or duplication of material from Inspiredtobake without permission from the author is strictly prohibited. Excerpts and links may be used, as long as they redirect to the original content on this blog.

 Subscribe in a reader

Inspired To Bake

Promote Your Page Too

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Join 3,744 other followers