Anshu's Food Odyssey

This Mango Semolina Cake is an Indianised take on the much popular and delicious dessert from Middle East - Basboussa , the only difference being the absence of sugar syrup that is poured on the latter after baking. Instead, this cake uses fresh mango puree which makes it super moist and off-course super delicious. If you are a mango lover, I must say, this recipe is a keeper; plus it is super easy to make - all you need is few ingredients and just one bowl to mix the batter. So lets get started! Mango Sooji Cake | Mango Semolina Cake Recipe INGREDIENTS Fine Sooji/ semolina/ rawa - 1 cup Maida - 1/4 cup Desiccated coconut powder - 1/4 cup Fresh or Canned Mango puree - 1/2 cup (Reduce the quantity of sugar if using canned puree) Thick yogurt - 1/4 cup Oil - 1/2 cup Milk - 1/4 cup Powdered sugar - 1 cup Baking powder - 1 tsp Baking soda - 1/4 tsp Mango essence, optional - 1/2 tsp Mango Sooji Cake | Mango Semolina Cake Recipe METHOD Preheat the oven at 170 degrees C.

A perfect teatime treat, " Chocolate Marble Cake " has been one of my ultimate favorites since the childhood days. The beautiful marbled swirls that appear on cutting a slice of this cake are simply magical and have always fascinated me with their random artistic designs. I tell you, this classic beauty is worth a try at home and the eggfree version of the same absolutely makes it perfect for all the vegetarians out there !! For the detailed recipe and technique to make swirls, please scroll down below. Chocolate Marble Cake [Eggless] Ingredients Unsalted butter (softened, at room temperature) - 1/2 cup Whisked curd/yogurt (at room temperature) - 1 cup Milk (lukewarm) - 1/2 cup Granulated sugar - 1 cup + 1 tbsp All purpose flour - 1 + 1/2 cups Cocoa powder - 2 tbsp Baking powder - 2 tsp Salt - 1/2 tsp Vanilla extract - 1 tsp Chocolate Marble Cake [Eggless] Method 1. Sift the flour, baking powder and salt; keep aside. 2. Next, whis