Foodaholics Recipe Contest Winner :Week 3

Monday 27 September 2010 | Posted by Kishi | Contest,foodaholics

Our Third week winner for the fudge contest is Nachiketa Chandra


Mango Buttermilk Cake for Princess Daksayani



This is a very special post as it’s a mango cake for Daksayani. She is my chachi’s daughter [could also be termed as mine as I love her that much 😉 ]…… and the Apple no…no…. APPLE of my eye……. I totally adore her….. She loves pottering around in the kitchen with me. We have a blast together. She’s the cutest Sous Chef anyone can have. We did Mushroom Quiche, Chocolate Fudge Brownies, Starry Brownies and many other goodies together. She’s also assisted me in making a daring baker challenge. These cupcakes sent her into peals of delighted laughter.



Daksayani and I both share the love of Mangoes….. She even has a special steel plate shaped like a mango to eat her mangoes in and I still get my nani to feed me mangoes just like she use to when I was a kid….. We both have very special memories attached with mangoes…. I hereby officially share my title of Mango Queen with Daksayani Chandra from this day onwards. Sealed, Signed n Delivered.



Her obsession with mangoes, different shapes, pink, her own birthday and barbies prompted the pictures below. So we had a birthday celebration much before her birthday. Actually every bake with her is a celebration of sorts J





Have made this ‘Mango Buttermilk Cake’ out of real mango pulp and not any synthetic essence. This picture may look like I’ve done some photoshop work on it…. But believe me…. The mangoes were so luscious n pulpy that I didn’t have to do any processing on the pictures… They are just-as-they-were-clicked.



Mango Buttermilk Cake
Adapted from Bright Morning Star

Mango Custard
[I halved the quantity of these to get 1 tin of 9”]

5 yolks + 2 whole eggs
2 cups sugar [ d mangoes i used were pretty sweet, so if using tart mangoes you may need to decrease or increase as per taste]
75 grams salted + 50 unsalted, at room temperature [ you could use all unsalted butter and add a pinch of salt ]
3 cups mango puree with juice of 1 little lime.




1. Simmer a large pan of water
2. Place a glass/ steel bowl [that fits into the pan just right to make it a double boiler] with 1 cup of sugar and 100 gms of butter [mix of both if using both]. Simmer whisking well till butter and sugar dissolves.
3. Whisk till sugar dissolves and cool a bit.
4. Add 5 well whisked egg yolks and 2 whole eggs to the puree and whisk away.
5. Add to the butter and sugar and whisk again and Keep the bowl back on the flame on the pan of simmering water.
6. Keep stirring till it’s real thick and sticks well to the spoon and it took me almost 2 hours for this quantity.
But you could keep it directly in the pan, instead of double boiler, but never let it boil, and let the flame be really low. Watch it carefully.
7. The consistency will be thicker than that of Lemon curd, clings very thickly to the spoon.
Almost Custardy than liquidy and very wobbly, as if it’s kind of set.

How to check its Done?
What i did ,and it quite worked ,is that, pop in a few little bowls in the freezer when u begin , and as and when u think its getting done, heap a nice Teaspoon full into the bowls and pop back in the freezer for a few seconds 🙂
Well check the consistency and flavour, and u can add a bit more sugar if u want too 🙂 )

Mango Buttermilk Cake
[I halved the quantity of these to get 1 tin]
5 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 cups (4 sticks) unsalted butter, softened
4 1/2 cups sugar, plus 1/2 cup for sprinkling
4 large eggs [or 6 if u skip the mango curd]
2 teaspoons pure vanilla extract [I used 3 whole vanilla beans]
Finely grated zest of 4 lemons (for lemon cake, but i do love what it did to the mango cake]
Juice of 1 lemon (for lemon cake-optional]
1.5 cups Buttermilk
1.5 cups Mango chunky mango bits with juice
[as i chopped a few mangoes, i had pieces from the cups and thick puree from the seeds]
3/4 cup mango curd



~~~this quantity makes quite a bit of cake, i halved it and still had lodes of cake
~~~if making a few cuppys too, tip the tops with some mango Curd …delicious!
~~~love the crust that forms atop with the sprinkled sugar:-)
~~~the original called for 6eggs but since i had mango curd ,i cut it down to 4:-))

1.Preheat oven to 325 degrees. Butter and flour two 9-inch round cake pans.
Sift together the flour, baking powder, baking soda and salt.
2. In another bowl, cream the butter and 4 1/2 cups of sugar until fluffy.
Add the eggs, one at a time, beating well after each addition.
Stir in the vanilla or scrape the vanilla seeds into the batter.
Add the lemon zest and juice and the cubed mango pieces and puree mash.
3. Add the dry ingredients to the egg mixture, alternating with the buttermilk and mango curd.
Scrape batter into prepared cake pans.
A few cakes were half filled a mango slice/puree in between and then covered with batter again!
4. Sprinkle the remaining 1/2 cup of the sugar on top of the batter or a mango slice if u want too or both! [I didn’t do this as the mangoes were already very sweet]
Bake until set, when a cake tester inserted in centre comes out clean (about 1 hour).
5. Let the cakes cool in their pans, and then invert them onto a rack.
Delicious and buttery so…..flavour sure develops the next day as well. A buttery mango batter with a layer in between and topped with mango batter and some mango curd has me totally sold. By now you’d know that she’s a total poser and absolutely loved the cake. There no bigger HIGH for me than to see her savour the goodies I make for her.



This wonderfully crumbly and textured cake is sure to make any Mango loving person go into raptures of delight just like we did….


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Foodaholics Recipe Contest

Sunday 5 September 2010 | Posted by Kishi | Contest,Food,foodaholics,Guess what?
Foodaholics Recipe Contest

Take part and win free fudge...

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Enjoy the Desserts!

Thursday 18 February 2010 | Posted by Kishi | Cake,foodaholics,valentine's day

I guess this post is a little too tardy, considering Valentine’s Day is gone and I haven’t blogged in a while! But oh well you don’t need a “labeled name day” to enjoy. It can be made on a yet a regular day.

Over a month…No may be more 2 months I guess- I haven’t blogged and I also realized I am just a pastry chef not really a blogger. I can multi-task in the kitchen with 5 desserts at one but handling 5 jobs of one company can be crazy! That way if ask I love Facebook and twitter when it comes to work- uploading pictures are good enough! You can join me at both @foodaholics

So what have I been up to? Work work and more work! Sister was in town and then I had a short trip to Bombay, Mahabaleshwar and Panchgani. I will write about my experience there in the coming post as I do have stories to tell.

About a week back The Economics Times Approached regarding Valentines Day’s Recipes and I decided to keep them simple.

Have a read and make them for your partners: (You don’t need a valentine day to express love!!)

Quark Cheese Cake:
From her to him!

Your loved ones deserve a treat and I have just the right thing for you. All you need is a recipe and your hands to bake that perfect cake for your loved ones. Introducing the Quark Cheese cupcakes. Cheese so good that it’ll break the trend of
The usual Philadelphia cream cheese. Soft, fresh, white and smooth, this cake is foreplay to your palette. So good the texture and so strong the desire to never let the taste leave your tongue.

Couple the quark cheese and sour cream and add the kinky feeling of a tang to the recipe. Try it, rope him in and tell us how he couldn’t stop at one.

Photo:Ashwani Nagpal

Quark Cheese-Cake Cup Cake:


Quark cheese – 2 cups
Sugar – 3/4 cup
Eggs – 2
Vanilla extract – 1 tsp
Cornstarch – 2 1/2 Tbsps
Sour cream – 1 cup
Lemon Zest/Orange Zest- 1
Red Colour- Few Drops

For Base
Biscuit crumbs – 1 1/2 cups
Melted butter – 6 tbsps
Sugar – 1/4 cup


1. Preheat oven to 180 C
2.Combine biscuit crumbs, melted butter, and 1/4 cup sugar together and press the  mixture onto the bottom 10 Cup cake liners.
3. Refrigerate in freezer for 10 minutes.
4. Mix 3/4 cup of the sugar with Quark cheese until smooth.
5. beat in eggs, vanilla, and cornstarch until just mixed. Stir in sour cream until blended. Scoop equal amount batter into the cup cake liners.
6. In a small container take out few spoons and add red colour and pipe small hearts on top and any other designs. Bake in a water bath for 30 to 35 mins until set.
7. Turn oven off and leave cup cakes in oven with the door ajar for 3 hours.
8 Once cool put in fridge for few hour and enjoy with your loved one!

Nutty Fudge
From him to her!

Which Valentines Day is complete without that perfect gift for your woman? I have got the perfect thing from you to her.
Women yearn for it and nothing turns them on more than large amounts of it. Chocolate. This recipe is easy -fool proof and anyone who finds himself challenged in the kitchen can also make it to spark the twinkle in her eye. Proven to melt in her mouth and win her heart. This chocolate fudge is love at every bite. Sprinkle nuts to add a crunch. Get naughty with this mishmash.

Photo:Ashwani Nagpal

Heart Shape Nutty Fudge


400 gm sweetened condensed milk (1 tin Nestle Milkmaid)
¼ cup sugar
150 gm mixture of cashew nuts/raisins/almonds
½ cup cocoa
50 gm Unsalted butter


1. Pour Milkmaid into a thick bottomed pan.
2. Add butter, sugar, cocoa and nuts.
3. Swirl gently on medium heat till the mixture leaves the sides of the pan.
4. Pour evenly into a buttered dish and allow cooling and setting.
5. Cut into heart shape with a cutter and toss in icing sugar.

And here is the ET Article

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Happy Valentine’s Day!!

Saturday 13 February 2010 | Posted by Kishi | Cake,foodaholics

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Christmas Promotion- Foodaholics Fudge

Thursday 10 December 2009 | Posted by Kishi | christmas
Fudgy Christmas With Foodaholics !!

Fudgy Christmas With Foodaholics !!

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