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

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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

Salad meals have becomes the latest trend among health conscious foodies and bloggers. The average working man or woman has virtually no time to sit and plan a basic balanced meal. Even lunch time has become a dash to grab a sandwich and a bottle of mineral water between two meetings. As we give in to our hectic schedules, our daily meals become increasingly pre-packed or takeaway stuff, which we devour mindlessly as we put convenience ahead of health benefits. This delicious rice noodle salad can help balance out the junk food with its colorful jumble of prawns, nuts, and crunchy veggies. Taken from the blotchy pages of my well-used salad book, Larousse Salades Repas, this cold Asian salad can be served in verrines as fancy hors d’oeuvres or packed in a mason jar for office lunch.

COLD RICE NOODLE SALAD

Ingredients:

350g thick rice noodles

1 small pineapple, peeled

150g bean sprouts

250g large prawns

1 small English cucumber

20 cherry tomatoes, halved

1 small bunch mint leaves

60g salted cashew nuts

1 small red chili, chopped

1 garlic clove, minced

1 teaspoon brown sugar

2 tablespoons lime juice

1 1/2 teaspoon fish sauce

Method:

  • Prepare the dressing by crushing chili, garlic and sugar in a mortar. Transfer to small bowl.

  • Stir in lime juice and fish sauce and keep the dressing in the fridge until ready to assemble.

  • Cook the rice noodles as per packet instructions. Drain them well and place in serving bowl.

  • Cut the pineapple into small cubes and slice cucumber thinly. Shell and devein the prawns.

  • Sautee them in one tablespoon oil until they turn pink and are cooked throughout. Set aside.

  • To assemble salad, combine noodles with pineapple, cucumber, bean sprouts and tomatoes.

  • Add the cooked prawns, drizzle salad with dressing and toss in bowl till it is well combined.

  • Scatter the salted cashew nuts and fresh mint leaves to top before serving. Makes 4 servings.

Cold Rice Noodle Salad

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PrerrnaMirchi
Mauritius

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