Daawat Newsletter      Dec 30, 2002      Issue # 82

Index

 Recipe Count: 1605
Daawat Wishes You "A Very Happy & Prosperous New Year"
Featured Recipe
Ingredients:
1 mango, peeled and finely chopped
For the chocolate cake:
2 tbsps cocoa powder
1 cup plain flour (maida)
1 tsp. baking powder
1/2 tsp. soda bi-carbonate
1/2 can (400 grams for full can) condensed milk
1/2 cup melted butter
1 tsp. vanilla essence
For the truffle icing:
2 cups (250 grams) dark chocolate, chopped
1 cup (200 grams) cream
For the soaking syrup:
2 tbsps sugar
1 tbsp. rum (optional)
1/2 cup water
For the garnish:
1 mango, peeled and sliced
8 to 10 red cherries
A few mint leaves
1/4 cup fresh cream, whipped
Chocolate cream wafer biscuit rolls (optional)

Mango Truffle Cake
mangotrufflecake.JPG (16466 bytes)
An Indian sweet & delicious dessert dish made with mango, chocolate, condensed milk, cream, sugar & cherries.

Method:
  1. For the chocolate cake, sift the cocoa powder, flour, baking powder and soda bi-carbonate. Combine all the ingredients together with 1/2 cup of water in a bowl and mix well using a whisk.
  2. Pour this mixture into a greased 150 mm. (6") diameter baking tin. Bake in a pre-heated oven at 180° C (360° F) for 20 minutes or till a knife inserted into the cake comes out clean. Unmould and cool on a wire rack.
  3. For the truffle icing, put the cream in a saucepan and bring it to a boil. Remove from the flame. Add the chopped chocolate and mix well using a whisk till it becomes a smooth sauce. Cool completely and keep aside.
  4. To proceed, slice the chocolate cake horizontally into two equal parts. Place the top half of the cake on a serving plate and soak with half the soaking syrup. Spread a generous layer of the truffle icing and the chopped mango.
  5. Sandwich with the other half of the cake and soak this half with the remaining soaking syrup. Spread another layer of the truffle icing on top.
  6. Cover the sides of the cake with the chocolate cream wafer biscuit rolls. Decorate with swirls of whipped cream, mango slices, cherries and mint leaves. Chill for at least 2 hours before serving.
    Makes 1 cake
    Preparation time: 45 minute


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Newly added recipes
Amrit Peda
Mava Kesar Rolls
Milk Cake
Motichur Laddoo
Pista Burfi

Newly Contributed Recipes
Cashew Chicken by Indrani Dhar
Jeera Rice by Rashmi Rev
Prawns Salad by Sumathi Chandrasekaran

Tip of the week
Cooking:
If dried herbs are used in a recipe, crush them first to release their fragrance.
Health:
Water walking: Looking for a low impact, high calorie burner? Try water walking. Step into the shallow end of the pool this summer and walk laps! One hour at a steady pace can burn up to 500 calories!

Cookery term
Coddle:
A cooking method in which foods (such as eggs) are put in separate containers and placed in a pan of simmering water for slow, gentle cooking.
Feature: Eating Smart- A Balanced Diet
To lose weight correctly and keep it off permanently, ensure that your meals are nutritionally well balanced and that you eat adequately each day. Food provides you with energy (expressed as kilocalories or what we commonly refer to as 'calories') which fuels your daily activities and here's how much you need. Every adult requires or has to consume approximately 2000 calories (kilocalories) daily. When you wish to lose weight, you need to reduce the intake by 500 calories each day, which means you should follow a 1500-calorie diet.

Following a low calorie diet doesn't mean eliminating certain foods or cutting out meals. Instead, a diet should be a part of your lifestyle, a way of living, eating the correct way and cultivating habits that will stay with you for a lifetime. A well-balanced diet gives you optimal energy and nutrition for maintenance of your body cells, tissues, organs and supports normal growth and development.

Cooking For Health: Coriander & Cilantro - Facts
History:
The ancient Egyptians commonly use this herb and its seeds. Coriander seeds have been found in Egyptian tombs, and are still used by Egyptian Copts today, for medicinal purposes and for cooking. It was also traditionally reputed to be an aphrodisiac.
Extensively grown in India, the Soviet States, Central Europe, Asia, Morocco, and South and Western Australia, the coriander plant yields two primary products that are used for flavoring purposes: the fresh green herb and the spice. The latter is the dried form of the whole mature seed capsule (fruit) but is frequently termed 'coriander seed' in commerce. The odor and flavor of these two products are markedly different. The herb is used for culinary flavoring purposes in Asia, the Middle East, Central and South America, while the fruits are an important ingredient of curry powder. They are used as a pickling spice, in seasonings and sausages and also in pastries, buns, cakes and other confectionery.