Tag Archives: mango

Lettuce Wraps with Mango and Tofu

1 with filter

I have been meaning to make Lettuce wraps at home for ages. Whenever we all go to CPK, my all time order is Lettuce Wraps. They sound healthy, not sure how many calories they are but I make sure never to ask.  

2

The ones below are adapted from Cookie and Kate. I added Mint for the flavor and because I have abundance of it right now on my kitchen counter. I also added Cumin Powder and Chili Powder because that’s the way we like it. Add a bit of spice to life, right?

You can totally pack all the ingredients and take them to your next outing and have everyone assemble them for themselves. Less work for you.

3

Ingredients:

  • Lettuce (Boston )4 leaves
  • Tofu 1 box extra firm
  • Soy Sauce 2 Tbsp (low sodium preferably)
  • Corn Starch 2 tsp
  • Mangoes  2 small Ripe cut in small pieces
  • Red Bell pepper 1 medium chopped fine
  • Mint Leaves 4 for each wrap – about 16
  • Red Onion chopped 3/4th cup for all four wraps
  • Salt as needed

Sauce

  • Soy Butter 2 Tbsp
  • Soy Sauce 2 Tbsp
  • Apple Cider Vinegar 1 Tbsp
  • Maple Syrup 2 Tbsp
  • Red Chili Powder ½ tsp (optional)
  • Cumin Powder ½ tsp
  • Mustard yellow ½ tsp
  • Hot Water 1 Tbsp

Directions

  • Preheat oven to 400 F.
  • Tear the leaves from the Lettuce head and keep aside. Make sure not to use the knife otherwise Lettuce will start turning brown.
  • Cut Tofu into small pieces and remove all the excess water. Squeeze the Tofu if you need to but make sure not to crumble it. Mix Corn starch and Soy Sauce well. Cover the Tofu pieces properly with this mixture. It may appear to be very little but it goes a long way. Place the Tofu pieces on Cookie Sheet covered with parchment paper. Bake for 25 minutes
  • Mix all the ingredients for the Sauce and whisk until incorporated. If you think it’s thicker than you would like, add a bit more hot water.
  • When Tofu is ready, divide all ingredients in 1/4th
  • place Tofu, Red Onion, Red Bell Pepper and Mangoes on each Lettuce leaf. Top with Sauce or serve the sauce on the side. Add some Mint leaves.

You could also top this with Tortilla strips.

Enjoy.

Pear , Mango and Almond Clafoutis

4

Autumn and Spring always create a battle of sorts in my mind. I am never sure which one to pick as my favorite.

1

Spring represents a new beginning but then Autumn is so comforting. It’s the season when we plant to flower bulbs so we can enjoy the flowers come spring. Autumn also means all harvest foods, Apples, Pears, Pumpkins and squash they all represent comfort which is what I really seek at this time. Living in the Midwest also gives me the opportunity to enjoy the riot of colors nature plays in October. The entire town is colored in earth tones.

5These moments of beauty last for such a short time, never to be repeated. I see some remnants of the summer gone. Like this last flowers and a single apple still holding on in my backyard.

2

In one of my last posts, I presented you with Pears with Mascarpone cheese. This time is yet another dessert, a French one at that. Clafoutis originated in Limousine region of France. The dessert is usually made from whole Cherries. When the cherries are baking, the pit releases Almond like flavor, giving Clafoutis a distinct taste. Pear Clafoutis  is a variation. I add Almond meal and Almond essence to give it a different taste and also because I love adding nuts to almost everything. Not to mention I am a big fan of Almond milk.

5

 

Ingredients:

  • Pears 2 small cubed
  • Mango 1 medium cubed small
  • Eggs 3
  • Cake Flour ½ cup
  • Sugar granulated ½ cup
  • Almond meal ¾ cup
  • Milk ¾ cup any type is fine
  • Vanilla extract 1 tsp
  • Almond Essence 1 tsp
  • Butter unsalted 6 Tbsp (almost melted and cool)
  • Salt a pinch
  • Demerara sugar 2 Tbsp (to sprinkle)

1

Directions:

  • Preheat the oven to 400 F.
  • In a stove to oven skillet, add ½ Tbsp of butter and saute chopped Pear for 2-3 minutes on a slow flame until half cooked. It should be still a bit crunchy. Take it off the flame. Add the cut Mango and Keep aside.
  • In a stand mixer bowl, beat the butter at high speed for 45 seconds.
  • Add the eggs and beat at medium speed for 1 minute.
  • Add the Sugar and beat for another minute.
  • Add Vanilla Essence/Extract, Almond extract and Salt and beat for a few seconds.
  • Add Almond flour and Cake Flour slowly and continue beating until mixed.
  • Add Milk and make sure the mixture is pancake batter consistency. If it is not, add a bit more milk but it’s unlikely you will need more milk.
  • Pour this mixture over the fruit and sprinkle with Demerara Sugar.
  • Bake for 35 minutes or until toothpick comes out clean.
  • Let cool for 10 minutes.
  • This dessert must be served warm and tastes even better with a dollop of whipped cream or Vanilla ice cream.

38

Mango Burfi

Happy Diwali everyone!!

I am a little late for this post so I apologize. I made a few Diwali special delicacies this year. As per the tradition, we share these homemade goodies with our neighbours. I wanted to just give the sweets this year so I made Mango Burfi and Besan Ladoo. Mango Burfi is not traditionally made at Diwali time but it gives a nice variety. Plus now that Mango pulp is available through the year, we don’t have to wait for Mango season to make this sweet. See the recipe below.

M3

To make the gift boxes, I got all the supplies from a craft store. The boxes that fit in 2 layers of sweets. The sweets were packed in cupcake liners which kept them separated and in shape. I used tissue paper at the bottom and again between different layers of sweets. Then I used Golden ribbon to wrap around and secured it at the bottom with a drop of glue. I think the box looks pretty yet homely.

B1 B2

 

Ingredients:

Mango Pulp sweetened 3 cups

Sugar 1/4 cup

Whole Milk 2 Cups

Mawa/Milk solid 1 cup

Saffron 1/4 tsp

A dash of Nutmeg

Cardamom 7 peeled and seeds ground

Pistachios, Almonds for garnishing (optional)

M1

P2

 

 

P1

 

 

 

 

Directions
  • In a large sauce pan, add Mango pulp and Sugar and on low heat cook until it becomes thick
  • Add Cardamom, saffron, Nutmeg and mix thoroughly
  • Then add the Mawa and Milk to the pan while stirring alternating 1 tablespoon at a time.
  • Reduce this mixture on low to medium heat while stirring occasionally. You will need to stay close to the stove so as not to let the mixture burn
  • Continue cooking until the mixture is very soft dough consistency. It shouldn’t run.
  • Remove from heat and let cool a bit.
  • Flatten the mixture in a large straight bottomed plate. Cut in shapes of your choice. I used a cookie cutter to form these rounds.

M2

Enjoy!!

xoxo

 

 

Mango Tapioca Pudding

mangotapiocapudding

This is one of the easiest desserts I have ever made. This is perfect dessert for any last minute guests or if you are planning a party for a large crowd.

Ingredients:
Mango Pulp 3/4 cup – preferably Alphonso mango. Can be found in Indian grocery stores.
Kiwi Fruit – peeled and cut up in small squares
Strawberries cleaned and cut in small squares
Kraft Quick Cooking Minute Tapioca Pudding mix
The recipe for pudding mix requires
2 cups Whole or 2% Milk
1/3 cup Sugar
Egg – 1 Beaten well
Vanilla extract 1 tbsp
Tapioca pudding mix 3 Tbsp

I used Kraft minute mix which is available on Amazon and should be available in most grocery stores as well

Directions :
Prepare the pudding as per directions on the box. When almost done, remove from heat and add the Mango Puree and mix well. Let it set in either the same container or separate cups/glasses that you are going to use for serving. Add cut up fruit on top.
The above recipe will make about 4 servings. One box of pudding mix should make about 30 servings but that is my guess.

Bon Appetit!!

Roasted Brussels Sprouts Salad

 

DSC_1030

Now that most of us have made a resolution to eat healthy, I present this salad to you to help with your resolution. Before this last summer, I had never eaten Brussels Sprouts. I only looked at them skeptically and wondered how they taste. Then I learned that if you roast the Brussels sprouts they acquire more of a sweet taste. Try the recipe below and let me know how you like it.

Preheat the oven at 350 degrees. Try getting the sprouts of same size so they are all roasted in equal time. Cut them in half and arrange on a cookie sheet. It doesn’t matter if they are close together. Drizzle them with some garlic infused olive oil. Sprinkle Salt and Pepper and roast in the oven for about 20 to 25 minutes depending on their size.
Add the Mango, Pear and Cranberries. Drizzle some olive oil and lime juice. Crumble the cheese on top and Enjoy.

Brussels Sprouts 2 cups
Ripe Mango 1 cup cut in cubes
Pear 1 cup cut in cubes
Cranberries a handful
Queso Fresco Cheese as per your liking
Olive oil to drizzle plus 2 Tbsp to top the salad
Lime juice 1 Tbsp but adjust as per your taste

DSC_1031

%d bloggers like this: