Besan ka Ladoo

Hello All.. Wish you Happy Dipabali. I am blogging after a long time on this space. Hope you all have celebrated grandly Durga Puja this year. The year is all most coming to an end and the festivals for this year are also almost over. This year past in a wink and we are ready to welcome another year. This year I experimented a lot with Indian sweets. For the first time, I made those at home. I have always avoided making sweets at home after coming to India. Because of the availability of so many varieties of delectable sweets around. But now I am becoming more incline to provide mostly homemade foods to my family. Today will share the recipe of Basan ka Ladoo. It came out so tasty which I actually didn't expect. I have adapted the recipe from Amrita's Blog Sweet 'n' Savoury. 

Ingredients:

1 1/4 cup Besan/gram flour

1/2 cup Powdered sugar 

3 tbsp melted Ghee (or a little more if the mixture does not bind)

2 pinches Elaichi/cardamom powder

Method:

1. Take a Kadai and dry roast the besan on low heat till the raw smell goes away. It will take approximately 8 to 10 minutes. Continuously stir it otherwise it will get burnt.

2. Add melted ghee little by little and keep on stirring. Keep a check that it should not turn into a liquid. So when you see that it has turned into a dough kind of consistency then stop adding ghee. Even if you feel more ghee needed then add. Remember to add always melted ghee. (Please see Note))

3.  Keep stirring and cooking on low heat till you see the mixture binding well and leaving ghee. 

3. Remove from heat and add the powdered sugar and cardamom powder and mix well.

4. When it is almost cool shape them in round balls and place them in an individual wrapper or place them on a greased plate. 

5. Decorated them as per your creativity and enjoy.

Notes:

After adding ghee if you feel the mixture turned into a semi-liquid mixture, don't worry add more besan little by little to come to the right texture. I have done the same mistake first time. But it came out very tasty.

Happy Diwali

Eggless Butterless Cake Rings Soaked in Strawberry Syrup

Now a day I am on an Eggless butterless cake baking spree. I made eggless cakes several times, mainly when the orders asked for. But I never dare to try eggless butterless cake thinking of the outcome - May be I have to trash it down. Being an ardent baker it is a shame for me if I don't expertise with all the versions that a baking pro asks for. So I buckeled up myself and started to experiment the Eggless butterless cakes in my kitchen. I started to make in a small amount with the minimum mesurments that a cake needs to be baked. To my surprise, I was super thrilled when I tasted one. It was soft, moist, spongy and hard to believe that it was an eggless butterless cake. I add a little bit of olive oil to make the texture more perfect. My walnut cranberry eggless butterless cake loaf was loved by those who bought in the KFB's Bakers Showcase 2016. So here is the simple version of making eggless butterless cake. I added strwaberry syrup to give it a more tastier version. Stay tuned I will be posting many more less calorie, Eggless butterless cakes.

Ingredients:

For the cake:

All Purpose Flour: 1/2 cup

Baking Powder: 1/2 tspn

Baking Soda: 1/2 tspn

Olive oil: 1 tblspn

Sugar: 1/2 cup

Yogurt: 2 tbspn

Milk - 1/4 cup (More or less)

Vanilla Essence: 1/2 tspn

For the Strawberry Syrup:

Strawberry - 2 cups chopped

Sugar - less than half cup (More or less - see notes)

Lemon juice: 2 tspn

Method:

Make the cake:

1. Mix the flour, baking powder and baking soda together. Reserve.

2. Mix all the other ingredients under cake and make a smooth paste.

3. Add the flour and fold nicely. If you need more milk add. The batter should be semi-runny.

4. Pre-heat the oven at 180 degree C. 

5. Grease the cake ring moulds. Pour the batter in the cake rings and bake for 15 to 20 minutes. One can use cupcake moulds too. If using cupcake moulds then fill 1/4 of the cup.

Make the syrup:

Heat a pan and add the chopped strawberries. Cook in a medium flame with a lid on for 5 to 6 minutes. When the strawberries will start to loose its juice and become soft add the sugar. Cook till the sugar gets completely dissolved and the strawberries come to a mushy consistency. Add the lemon juice and stir. Now take off the pan and cool. Then strain the pulp and the juice out. Use the syrup. You can use the pulp too if you want.

Note: 

If you want to make it a chocolate Eggless butterless cake then add 1 tblsp cocoa powder to 1/2 cup flour.

#EasyRecipe : Strawberry Yogurt

"Love is our true destiny. We do not find the meaning of life by ourselves alone - we find it with another."

                                                                                       -Thomas Merton

Didn't I say that I would not be blogging for 2 months? Yes, I of course did. My daughter is having her Annual Examination. The lil one is getting day by day a fully hyper-active kid who needs continuous attention and more over organising the upcoming Bakers Showcase 2016 with team KFB is really an arduous task to concentrate and blog. 
Then why am I here today with you all?
 Hello !! Hello!!
Today is Valentine's Day. 
And it gives a good reason to celebrate here. And I have a story behind it too.
I bought few packets of strawberries. Washed, patted dry and reserved few of the fresh ones in the freezer to use them in future. Now I kept one packet of strawberries in the Fridge and decided to experiment on something new soon. I started looking for recipes on  the internet. I searched, saved, pinned endless recipes. Then totally got confused to start with which one. I didn't have too much time to spend for one. So the recipe should be easy and takes very little time (read labour) to make. Suddenly the other day One of my blogger friends, Chandrima who blogs at Not Out Of the Box, posted a picture on Instagram of Strawberry Yoghurt. (Read her recipe HERE.)
Bingo !!
I love baked yogurt (mishti doi) mainly with fruits. I made Mango Yogurt, Apple Yogurt and Chocolate Yogurt. I thought this will be the easiest recipe to do the justice with the strawberries. So I didn't waste much time made the dish. Once you make some dish you can't sit relaxed unless and until you will be clicking some pictures of the dish - Story of a Food Blogger's life. I poured my heart out and enjoyed the photo shoot of Strawberry Yogurt after a long time. I kept on tapping my feet with the click, click shutter sound. My heart melted down when I downloaded the picture, looked at them like a mother keeps on gazing at her kids. Then put them in drafts and thought of blogging on them once I will be active again. But when I saw everybody is celebrating Valentines Day, I couldn't resist myself. I thought it will not be justified if I don't celebrate it with my blog and my readers. So here I am wishing you all a very Happy Valentines day with a simple but healthy and exotic recipe to celebrate this special day where everywhere love is in the air, love is everywhere... 

Ingredients:

Strawberry - 1 cup (chopped)

Yogurt- 1 cup

Condensed Milk - 1/2 cup

Method:

1. Put all the ingredients in the blender and blend.
2. Pre-heat the oven at 180 degree C for 5 minutes.
3. Pour the mixer in a baking dish / ramekins or cupcake moulds and bake at 140 degree C for 40 to 50 minutes.
4. Keep in the oven till it gets completely cool.
5. Chill for 6 to 7 hours. Then serve and enjoy.

Note:

1. Those who are on a diet, please don't add the condensed milk but plain sugar. Or you can absolutely omit the sugar.

2. You can store this flavoured yogurt in the fridge for 4-5 days. Just put it in an airtight container.

3. One can prepare it in single cupcake cups/ ramekins and wrap it with cling fling and store.

Please do visit-

Bakers Showcase 2016 

Date: 13th March'16

Time: 12 - 8 pm 

Venue: Uday Sadan

Golf Green

(Near Doordarshan Kendra Kolkata)

Oven Roasted Plum Cake inspired by Baking with Julia

"Who is Julia Child?" asked the Man.

With a puckered eyebrows I innocently answered I don't know.
It happened one night almost 6 years back after watching the movie, Julie & Julia. I never realised that Julie Powel and Julia Child would become the significant parts of my life.
I was then struggling with my baby steps into  blogging food blogging, with a very knowledge about Food and the who's who. I had already completed my stay in USA for 3 three years and gave birth to an adorable daughter. Though I had started blogging a long time back, the pregnancy and the postpartum blues somehow restricted to divulge the blog to continue.When I was able to grapple with all the odds I started blogging again. And that time as a full-time Food Blogger after almost 2 years.  Julie & Julia, the movie influenced and inspired me like a rain shower after a decade in a desert. I tied up my apron, infused the character of Julie Powel in me and reign over the kitchen copying each and every move of Julie and vigorously concentrated on blogging. I sat with my Laptop like Julie, I cooked like Julie, I talked like Julie. It might sound very childish and funny but yes it is Julie and Julie. Julia Child was then never in my thought or in my mind.
I had never thought then that almost after six years I would fall in love with Julia Child. My experiences and knowledge regarding the culinary world helped me to grow each day more matured. Now the scene at my home is a bit different. To my surprise, my eight year old daughter is all head over heel in love with the movie Julie & Julia. Her main love is for Julie Powel, where I focus my concentration on Julia Child. When I asked my daughter: 
"Why do you like this movie?" 
She answered back: "Because I love blogging and Cooking."
 I guess when you have a food blogger mum at home the influence may sound like this. :)

As a surprise gift, I received the book Baking with Julia  and the DVD of Julie & Julia from my husband a year ago. He is much aware of my fascination to imitate Julie Powel, how she blogs and Cooks and a springing up respect and likeness towards Julia Child. At the same time my weakness towards baking that I am nurturing from a long time. In the meantime, I have already finished reading Julia Child 's  My life in France and possessed the Mastering the art of French Cooking Volume 1 & 2. So the gift from him was like winning some treasure all of a sudden. While browsing through the book, I almost bookmarked all the recipes to give them a try. The book is a compilation of sweet and savoury baked recipes where many reputed bakers have contributed too. They are pretty easy, very well explained and perfect for the beginner. I found some fresh plums from our local market. So decided to try this recipe first. We were about to spend few days in our other house in Newtown when I thought of baking something over there. So I took all the ingredients with me and the book  but forgotten to take the measuring cups and spoons. Immediately my heart sank down when I was about tart it. I felt like I saw some nightmare suddenly. But since I was baking for a long time, I made myself calm down, eyeballed the measurement and made it. And yes it came out perfect. As a baker, it was a great achievement for me that experience did help one to resolve the odd situation. But yes this is also true that if the measurements are not proportionate, the outcome of a baking goodie fails most of the times. So here is the recipe. Give it try, as I am sure your kids and family members will love it.

{Recipe adapted from Baking with Julia. Contributing Baker: Marcel Desaulniers}

Ingredients:
(I follow the measurement as per the given recipe)

All purpose Flour - 1 cup

Butter - 100gm + little more for greasing (Room temperature. The recipe asked for unsalted but I used Amul butter)

Brown Sugar: 2/3 cup

Granulated sugar 1/2 cup

Eggs - 2

Vanilla essence - 1/2 tspn

Baking Soda: 3/4 tspn

Buttermilk 1/4 cup

Ripe plums, pitted and halved - 3-4

Method:

1. Mix nicely the Flour and the baking soda and keep aside.

2. In another bowl mix the butter with the two types of sugar at a time until blended properly.

3. Add  one egg at a time and blend.

4. Add the vanilla essence and butter milk. Blend.

5. Now slowly fold the flour in the egg and mix nicely.

6 Pre-heat the oven at 180-degree centigrade for 8 to 10 minutes.

7. Take 6 to 8 ramekins or cupcake molds. Grease them nicely with butter.

8. Pour the batter filling half of the each cups.

9 Take one of the half plums and slightly push it down on the top of the batter. Make sure to keep the skin side down and the cut side up of the plum. Do the same with the other cups.

10. Sprinkle some brown sugar on the top of the plum and bake for 25 to 30 minutes until a toothpick prick inside comes out clean.

11. Let it get cooled completely then slowly with the help of a sharp knife running on the side of the cake slowly demould it.

Note:

1. When we use fresh fruits in a cake to bake, the cake becomes a bit soggy and will look under cooked from inside. So don't worry, enjoy eating the cake.

2. I have used peach and strawberry with the same recipe and it came out perfect.

It is not a plum season know. But it is in my draft since a long time. So found it right time to post to celebrate the season of baking.

This recipe is off to the Baking event hosted by Kolkata Food Bloggers:

Quick Party Dessert {"Say Cheese to Chocolate"}

“Anything is good if it's made of chocolate.” 

― Jo Brand

 #Quick post- As promised to a reader to give her this recipe ( or rather no recipe just an idea).

If you have a bunch of kids invited in your party then I guess the first thing will strike up in your mind is to make something out of Chocolate. Even I have seen, give the kids anything they dislike - for example some fruits, they will surely gobble it up if you present it with chocolate. Why only the kids, adults turns on to a kid when it comes to Chocolate. Like as Dave Barry said: “Your hand and your mouth agreed many years ago that, as far as chocolate is concerned, there is no need to involve your brain”, no wonder chocolate drifts with the same penchant without considering any age. So today I am sharing a perfect chocolaty dessert which is not only a party winner or perfectly pairs a satisfying meal,, it is made in  no time and needs a very less time for preperation. Lets move on to the recipe:

Ingredients:

{This is time I have not given any measurement, it is too easy to make and needs just the way like. Please check the Notes #2 for more variations.}

Left over Chocolate Ganache (See Note #1)

Cheese-lings (See Note #3)

Grated Chocolate  

Chocolate syrup/sauce  

Method:

1. It is too easy to make. Take some small serving glass/container (Transparent preferable) and assemble all the ingredients in layers, like put a layer of ganache, then a layer of cheese-lings. You can repeat this twice and on the top just drizzle some Chocolate syrup/sauce and some grated chocolate. Your dish is ready.

Notes:

1. You must be knowing how to make Ganache. If not then check Here and Here. I have mentioned left over Ganache as I made out of it. You can always make fresh one. Just make sure to give it a rest for a couple of hours in the refrigerator before serving it.

2. It can be made under many more variations. 

i] You can use dry fruits or chopped fresh fruits. 

ii] To make it a little boozy, soak some dry fruits in rum overnight and then strain the fruits and add in it. 

iii] Some chunks of chocolate biscuit or Oreo pairs well too. 

iv] You can add layer of Ice cream, fresh fruits and some nuts and top with ganache and chocolate syrup with some choco chips.

There are so many options to make it drool-worthy, just go wild with your creativity and imagination.

3.  If you are giving a layer of cheese- lings, then make sure to arrange it just before serving. Otherwise the cheese-lings will become soggy and the ganache will toss off totally the crispy and crunchiness of the cheese-lings.

Cherry Banana Bread

Feeling like it has been a decade. Yes I am blogging after almost 7 months. The main reason was my health and the new addition to the family. I was blessed with my second daughter 2 months back and surprisingly both my girls were born on the same date. I didn't have any complications except an uncomfortable back pain which totally restricted me to sit with my laptop. Otherwise I was pretty flexible with long walks and doing all the daily chores. In fact this time I was hardly get any time to think of myself since I had to keep myself fully busy with the elder one. But my only concern was to keep my diet healthy. Only the last month restricted my movement. I had a risk of water breakage which led me to confine myself at home for almost 3 weeks. And then the baby arrived and made our life happy. Lil K wished for a sister and she was gifted a sister on her Birthday. So she was more than happy as we were. She is a doting "DIDI" to her baby sis - very protective and concerned about her each and every movement. And thus we spent 2 months and my darlings were growing together making our each and every day from brighter to brightest.

From this year Lil K's school hours got extended from 4 to 6 hours. This made me tensed, worried and forced me to spend some sleepless nights. The main concern was what to give in her lunch box. Lil K is a picky eater when it comes to her tiffin. She hardly eats anything and I get the lunch box returned almost full. So every day I have to go for a brainstorming session to add something new to her lunch box which can satiate my princess's taste bud. I was always very sceptical using bananas in my bakes. I have never tasted any so was totally unsure about the fact what would be the outcome. But again the passionate baker inside me forced me try this recipe. I have bookmarked it long back. This time I thought of executing it crossing my fingers if by any chance my luck favours. And to my surprise not only I but Lil K and all the family members appreciated a lot. It happily adorned the lunchbox and the box came home empty.  So here is the recipe Cherry Banana Bread..
{Note: I was pretty surprised why a recipe that could be easily justified as a cake, named after a bread. Then a few read made me understand that since were baking it in a bread loaf pan, it was therefore considered as a bread, nothing else. }

{Recipe adapted from HERE}

Ingredients

Ripe bananas – 2 -3 medium size (approx 1 cup mashed)

Butter – 4 tbs (room temperature)

Hung Curd – ¼ cup

Brown sugar – ¾ cup

Egg - 1

Vanilla essence- 1 tsp

Flour - 1 cup

Baking soda – 1tsp

Baking powder – ½ tsp

Salt – ½ tsp

Cherry – 10-12

Flour – 2 tbs

Chocolate chips – ½ cup

Chopped Cashew nuts – ¼ cup

Method

1. Preheat the oven to 180 degrees centigrade for 7-8 minutes.
2.  Peel and mash the bananas.
3. In a mixing bowl pour the sugar. Add the bananas and mix well unless the sugar blends nicely. Add the egg and mix. 
4. Then slowly pour the hung curd and add the vanilla essence. Mix until well combined.
5. In a separate container combine nicely the flour, baking soda, baking powder and salt. Do not over mix.
6. Slowly add the flour mixture to the banana mixture and mix well but do not over mix.
7. Add the chocolate chips and the cashews nuts.
8. Seed and slice the cherries and fold them in 2 tbs flour and add them gently to the mixture. Again do not over mix.  .
9. Grease and flour a 9'x 5' loaf pan and then pour the mixture in it.
10. bake it for for 50 to 60 minutes or until a toothpick comes out clean. Cool it completely and then serve. It tastes better when it is served chill.                                                              

Note:

1. After it gets cool one can keep the bread outside for a day, depending on the temperature. Otherwise suggested to refrigerate and consumed within 3-4 days.

2. It tastes better when it is served chill.

Christmas delicacy: Chocolate Bavarian cast Blueberry topped Cheese Cake

I am totally slogging with my blogging career. Career Passion I must say that once used give me the solace in life. I am not getting my mojo back to sit and go through this thoughtful  process where I can pour down my heart out and share the experiences of my life with my readers. It is very hard to get back in  a creative world after a long  gap or break. Everyday I try to take out some time out for my blog, but the hectic schedule of life  makes my brain and mind totally idle to run the intellectual  thought process to work. Anyways after a long time I came for a vacation to a serene place where the chilling  winter  season is kissing the nature all around me. I am sitting under the warm sunlight and roasting my body to get all the warmth to make the chilling cold sooth out the limbs. Lovely colourful vibrant flowers are full bloomed all around me and singing a song of romance that I missed for so many years. The romance with nature that was once my young hood fascination and puff, without whom I used to see my future totally doomed and dead. But life keeps on moving and I am still alive and quite happy with the city life, may be because I hardly get time to think about myself, some time out from the hectic lifestyle. 

Anyways let us not spoil this festive season mood with this mundane talks. Let us cheer to welcome Santa, wish all Merry Christmas and a prosperous Happy New year. At the same time I am also celebrating my 200th posts. And what is the better way to welcome it with some delicious and scrumptious heavenly delicacy!! Enjoy  the  Chocolate Bavarian cast Blueberry topped Cheese Cake which is no doubt  going to be a winner above all dishes.

Ingrdients

Cheese Cake

Cream Cheese: 1 packet (I used Philadelphia -room temperature )

Egg: 2 (room temperature )

Powdered Sugar: 1 cup

Vanilla Essence: 1 tsp

Oreo Biscuit:  Crushed 1 cup

Butter: 1tbsp (Melted)

Blue Berry preserve: 1 cup

Bavarian Cream:

Milk- 1/4 cup

Chocolate: 1 cup

Heavy Cream: 1 cup (Amul cream will also do the tetra pack one)

Gelatin: 1tbsp

Egg yolk- 2

Bottom loose Cake tins/ Spring foam pans:

5" - 1

6" - 1

 Method:

 1. Beat the cream cheese until its soft. Add sugar beat nicely.

2. Add the egg one at time. Blend nicely. Add Vanilla essence.
3. Pre heat the oven at 160 degree Celsius.
4. Mix the oreo and butter nicely and then line on the 5" loose bottomed cake tin. Bake for 3-4 minutes.
5. Pour the mixture in the oreo crust and bake for 30-40 mnts at 150 degree C or till a tooth pick pricked in the cake comes out clean.
6. Take it out and leave it to cool down.
7. Pour the Blue Berry preserve on the top. Put in the refrigerator for at list 1-2 hours.
8. Slowly take the cake out from the cake tin and  put it very carefully in the 6 " pan.

Chocolate Bavarian Cream:

1. Add gelatin to the milk and set aside.
2. Heat the cream and melt the chocolate in it. Remove from the heat and whisk the egg yolks in it until it blends in a smooth texture. Put it again on heat and keep on whisking continuously so that the egg should not curdled up or leaves any lumps. Cook it for 3-4 mnts then remove from the heat.
3. Add the gelatin in the mixture whisk it and then pour it on the top of the cheese cake.  Refrigerate overnight for better result. Then cut and serve and enjoy the festive season.

Wish you all Merry Christmas and a prosperous Happy New year...

This is off to the KFB Christmas Spl Event:

Mango Curd

Oh my…I am going to face a bad day. I bought four mangoes and had totally forgotten about its existence. Suffocated in a plastic bag it spent almost two days when I suddenly bumped in to them while cleaning my kitchen counter. Yea I am to some extend a forgetful lady who sometimes keeps her mobile phone in the refrigerator or the butter in the Micro-oven. Yea, yea I know. You must be thinking I am exaggerating. Oh no absolutely not. And this might be the only reason that often I am bashed down in a vocal war with my Man due to my forgetful nature (Now he writes everything and stick it on refrigerator so that it should not skip my mind- Aha good solution to avoid the Home Wars. :P). Ok now the moral of the fact was when I picked up one Mango and served to the lil one she instantly rejected. To her, the taste of the mango was too sweet and different.  So I tried a bite. Yeww… It had become over ripen and due to that it was leaving a kind gassy taste and acidic too. Now what to do with the remaining mangoes!!! So I took a whole day to decide what can be made with these (For you people who think Food Bloggers are genius, they know everything, they make recipes instantly blah blah – Here is the proof  they are not – I mean I am not But I know many who are really a genius).

I didn't want to discard the expensive mangoes. The man shouted a bit (As lil K disclosed the secret that she was not able to eat the Mango..grrrrr). And I silently digested it. The next day the idea clicked to make Mango curd. To be fare I have never made Lemon curd or either Mango curd. So I started browsing through the net. And got a recipe after my mind and hit it. Frankly speaking the gassy smell still was remained in the curd. But I did like it with some crackers or just as it is after the meal.  So I came to this conclusion if the mango is over ripen it is OK to make Mango Curd. But if the carbon dioxide raises high in the mango it is better to discard. Or if you have some better Idea then please share with me.

My Food Photography Experience:

Now onward I have thought of sharing how I am learning Food Photography and  trying to improve it.

# For me the first thing one should learn is to FOCUS the main object of a dish which actually is considered as a hero.

# Once you are well versed with focusing objects then you should start concentrating on syncing the whole picture with LIGHT. Trying clicking from every angle. And you will understand from which position you are having the best focus.

#I have started my journey first with the PROGRAM Mode and with the basic lens that comes with camera by default. Then I move on to the 50mm/1.8ft lens. It is the cheaper of the lot and I swear best for Food Photography mainly for the beginners.

# Each dish should have a story. And according to that you should create the background and arrange the props.

# I bought simple and cheap Masonite Boards and colour them to use them as by back grounds.

# Keep some piece of different types of plain colourful and designer clothes, one can use them also as the background.

# I always share it that click in that way so that the picture should not need to get edited. If needed just balance the highlight and shadow that’s all.  For beginners editing in Picasa is the best one.

This much for today. On my next post will share more…Now lets move on to the recipe:

Ingredients:

(Yields approx 1 & 1/4 cup)

{Recipe adapted from HERE}

Mango - 1 large ripe and cubed

Buttter- 6 tblspn
Sugar -1/3 cup  

Lemon Juice- 1 tblspn
Lemon Zest - from one small lemon

Egg- 3

Method:

1.  Blend the Mango cubes in a blender and make a puree. Reserve.

2. Melt butter in a Kadai/deep dense pan. Add sugar, lemon juice,  and  lemon zest. Cook over medium heat. Keep on  stirring, until sugar gets totally dissolved and the mixture comes to simmer. (Please see Note: #3)

3. Add the Mango puree and bring to boil.

4.  In a separate bowl whisk the eggs one at a time. 

5. Take the Mango off the  heat and gradually whisk in the egg and fold nicely. 

6. Again put the mixture on heat and cook over moderate heat. Keep on stirring continuously to avoid the lumps. When it will start to bubble and the consistency turns a bot condensed then take it off the heat and cool. (Please check Note: #2)

7. When it is completely cooled down pour the mango curd an airtight container  and refrigerate for  at least 2 hours and then serve it. You can have it with bread or crackers or you can make tart and fill it with Mango curd. Some grated chocolates or some fresh chopped fruits too goes very well with it.

Note:-

1. I have made this out of 2 mangoes and used 5 eggs.

2. After the Mango Curd is done it is recommended to run it through a fine sieve to get rid of the lumps if formed any. I have skipped that part. 

3. I would recommend to add half of the sugar first and then the other half after adding the mango pulp. Because if the mango is too sweet then the addition of excess sugar may make it too sweeter. So first taste the sweetness and then add the remaining sugar as much needed.