Tuesday, May 31, 2022

Mango Melon Pan

This is a delicious mango melon pan filled with mango cream. With a crispy mango cookie on top, soft mango flavored bun with a delicious mango filling, this is the paradise you want to escape to! Just Mangolicious!

The layers of mango flavors are totally addictive. It is very hard not to eat this. You'll be devouring this, if you are a mango lover! And a bread lover! When things go hand in hand, it is a beautiful resonance that sounds as the ultimate. You can feel that when you taste this! Let's see how to make these mango buns!

This recipe uses both canned mango pulp as well as fresh mango pulp. The sweetened canned mango puree is great for the bun dough as well as cookie dough as it also lends some sweetness to the finished bun in layers. For the filling, I prefer using a reduction of fresh mango puree. In that way, the amount of liquid used is less and helps with having a good consistency of cream filling. When the canned mango puree was used, even after reduction, the consistency was a little off (though I managed to roll it). The cream in the center moved to the sides. I prefer the filling staying in the middle of the bun when you bite into it. In the next trials, I reduced the fresh mango puree and used it and that gave better results. I recommend adding mangoes to the cream filling too. But if you prefer, you could leave it as a cream cheese filling. Mango jam can be used too. 

These buns also use tangzhong. This is a cooked mixture of milk, water, and flour. This lends a beautiful soft texture to the buns. I have used tangzhong in many recipes like this Tangzhong Pumpkin Cinnamon Rolls Matcha and Strawberry Cream Melon Pan or Espresso Chocolate Cream Buns. These soft rolls and breads are very delicious to have. I recommend storing the leftover mangolicious buns in the refrigerator as it has cream cheese filling and stays great for upto a week. Pop these into the oven to warm and then serve. 

The crunchy cookie on top is a heaven to bite into. Then comes the soft mango flavored bun and the mango cream cheese filling. Describing this makes me crave for this! I am such a mango addict that I jump right into as many mango recipes as possible, in addition to eating it as such or enjoying it raw as such, or like in this Instant Pickle. Mango in any form is heaven to me! To you too! I can understand that! A bowl of yogurt rice with any form of mango pickle or just ripe mangoes is the most satisfying, memorable, and tasty meal from childhood to today. There are millions resonating the same. 

I love love love mangoes in any form. Be it a lassi, icecream, Kulfi, or a smoothie, Mango Baked Oats, or mango lassi muffin, mangoes are very tasty! Whip the mango lassi into a smoothie bowl for a tasty breakfast. In fact the love for mango will make you crave for this monster mango falooda! A rasam with unripe mangoes tastes yum! Raw Mango Poha is a comforting meal, it can be made with rice or any other grain too! Mango and ginger pair well and this no bake Stem Ginger Mango Cheesecake Parfait is one of our house favorites! The list of how we enjoy mangoes is endless! Really! Check the blog for more mango recipes! That's why when Mayuri suggested Mango Mania as the theme for our Shhhh Cooking Secretly group, I decided that I got to share this. This bun has three layers of mango flavoring. Doesn't it fit the theme?

Coming to the Shhh Cooking Secretly group! We are a group of like minded bloggers, who by the way love food and cooking, pair up within ourselves. We take turns suggesting the themes each month. When the theme comes out, between the paired bloggers, we suggest two secret ingredients to each other which remain secret to the rest of the group and these ingredients must be used in the recipe. We make delicious food with those and post a picture in the group for the rest of the group to guess the secret ingredients. It is totally fun. My partner for this mango theme is PriyaI gave her salt and curry leaves as secret ingredients. She made a sambhar with ripe mangoes. I have tasted this sambhar in my childhood and that is divine! I am making a note to try this in the near future. In turn she gave me flour and butter and I made these mango buns!

Filled buns are amazing for breakfast, breakfast on the go, or brunch. I love making filled buns as they give flavor satisfaction while adding some proteins and calcium with the addition of cream cheese. Plus, these are loved by kids! So we make variations of it like this Matcha and Strawberry Cream Melon Pan or Espresso Chocolate Cream Buns. Totally addictive buns!

Makes 9 buns

For the Tangzhong

all purpose flour - 5 tsp
Milk - 1/6 cup
Water - 1/6 cup

For the Buns

Bread flour - 2.5 cup
Salt - 1/2 tsp
Active dry yeast - 1.5 tsp
Milk - 1/4 cup
Sweetened mango pulp - 1/2 cup
Milk powder - 1/2 cup
Aquafaba - 3 tbsp
Butter - 4 tbsp, melted

Cream Cheese Filling

Mango pulp - 2/3 cup, pureed
Milk powder - 7 tbsp
Cream cheese - 8-oz, room temperature

Cookie Topping

All-purpose flour - 1cup
Butter - 5 tbsp
Milk powder - 4 tbsp
Mango puree - 1/4 cup, canned
Powdered sugar - 4 tbsp


For the tangzhong: Mix the flour, milk, and water to a smooth consistency without lumps. Cook over a medium flame for a few minutes stirring continuously until it is cooked and comes together.

Activate the yeast if you are using active dry yeast. Add all the ingredients listed under "for buns" into the bread machine and set it in dough cycle. Let it rise for an hour. This can be done manually too.

When the dough proves, reduce the fresh mango puree to quarter cup. Set aside to cool.

Add this to the cream cheese and milk powder in a bowl and combine well. 

Make the cookie dough by beating the butter, powdered sugar, and mango puree. Add the flour, make a cookie dough, wrap and refrigerate for 30 minutes to an hour.

When the dough has doubled in size, punch, knead, and chaffe the dough. Divide into nine equal portions and shape into balls. Cover to prevent from drying.

Take each portion and roll into a circle about 6-7 in diameter. Place about two tablespoons of filling, gather the ends, close sealing the edges and shape into a ball. Place in a parchment lined baking tray. Repeat with all the dough portions.

Slice the cookie dough into nine equal portions. Roll into circle disc slightly larger than the buns. Place them on top of the buns covering all the way through except the bottom. Repeat with the rest of cookie slices and add to the buns.

Score the cookie dough such that it looks like a pineapple or a melon. Cover and let it rise for 30 minutes. In the meantime, preheat the oven to 375 degrees F.

Bake at 375 degrees F for 16 minutes. Remove from the oven, cool, and serve.

Monday, May 30, 2022

Masala Animal Fries

These fires are the spicy, cheesy, and tasty version of the animal fries with an Indian touch! This has every component that you'll fall in love with easily - the crispy fries, the spices, the cheese, the caramelized onions, and the amazing tandoori ranch.

If you and your family members are a great fan of the animal fries from In-N-Out, then this masala animal fries is the one for you with a touch of Indian flavors comforting you in each and every bite. The standard animal fries come with crispy fries with melting cheese, caramelized onion and the thousand island ranch. This masala animal fries sounds very much similar but with top notch flavors and spices from the spice mix and the tandoori ranch (check here for the tandoori ranch and homemade tandoori masala recipe). This is kind of having your restaurant food made in your comfort flavors and that is always a winner! Don't you agree?

The spice mix fries that is cheesy, along with caramelized onions and the amazing tandoori ranch, there is going to be flavor explosion in every bite. You can hear the mmmmph and oooohs automatically! It is no surprise, rather it is expected!

Fries are loved universally. It is a great snack, or a side. It is purely addictive! Right! Fries as such are comforting but they are versatile and can take up any flavors. It is possible to keep elevating with different flavor combinations to suit your tastes. Not only this masala animal fries, try this Paneer Tikka Poutine, which is my take on the traditional Canadian Poutine. I am guaranteeing that these will be a huge hit in your home too.

This is easy to make and just to keep things easier, I used frozen fries which comes in handy to fix quick snacks for the lazy weekends. While the fries bakes in the oven, caramelize the onions and make the spice mix and Tandoori Ranch. Once the fries are ready, add the cheese on the fries, melt, garnish with onions, sauce, and cilantro. This will be a crowd pleaser and will give you all the comfort with the flavors that you love to the heart. Homemade fries can also be used.

Now, the fries after baking, it can be transferred to individual bowls, topped with cheese which is returned to the oven to melt. This can be done on a sheet pan too. After you mix the spices to the fries in a sheet pan, top with cheese, return to oven and melt the cheese, top with toppings and garnishes. The toppings of caramelized onions and tandoori ranch can be adjusted according to preference. This is a suggested quantity and based on your preference can be increased or decreased.

In our Foodie Monday Blog Hop group, Sujata suggested potatoes as the theme. There is no single way to make potatoes. The meaty potatoes absorb different flavors and makes great appetizers to sides. These potatoes are always great in chaats and check out these Baked Potato Ragada Chaat, my spin on the classic Baked Potatoes with chaat flavors, an Indian street food flavor. When speaking of street foods, try these Turkish style baked potatoes, Kumpir, that have layers of flavors and textures. 

Baby potatoes are yum too and we love to make a pulao with it. Whether you make a pizza with it or a soup, or a simple aloo masala curry (the best accompaniment for poori or chapathi) , or the classic paratha, this tuber is always loved by everyone. Plus this potato is the base of our all time favorite samosa, and check here for some samosa filling inspired recipes. I am also linking these fries to Sundays on Silverado, What's For Dinner, and Happiness is Homemade.

Serves 6 to 8

French fries - 1 and 1/2 sheet pan fries, frozen
Cheddar cheese - 2 cups, shredded
Cilantro - 2 to 3 tbsp, chopped
Garlic - 1 tsp, chopped fine
Tandoori ranch dressing - 1/2 cup (recipe here)
Salt - 1/3 tsp
Sliced Thai chilies for garnish
Oil - 1 tbsp

Spice Mix

Turmeric - 1/4 tsp
Cayenne - 1/2 tsp
Tandoori masala - 1/2 tsp
Garam masala - 1/2 tsp

For Caramelized Onion

Onions - 4 cups, sliced
Oil - 2 tbsp
Salt - a pinch


Arrange the fries as a single layer and bake according to package directions.

In the meantime, heat the oil and add the chopped onions and caramelize them stirring now and then. his would take about 15-20 minutes depending on your pan  and heating.

Mix the spice powders and set aside.

When the fries are ready, add the salt, spice mix, garlic, cilantro (half the amount) and a tablespoon oil. 

Mix completely.

Transfer to individual serving bowls and top with cheese. Return the fries to the oven to melt the cheese. When itis melted, remove from the oven. The cheese can be added to the sheet pan fries and melted too.

Top with caramelized onions, tandoori ranch. Garnish with cilantro and sliced Thai chilies.

Serve immediately.

Thursday, May 26, 2022

Dragonfruit Lemonade

This is a vibrant and delicious lemonade made with amazing pink pitaya and of course lemon. It is the best summer drink.

There is no reason needed to serve lemonade. It is the most comforting and easy drink to make for just one or for a big crowd. This is great for any occasion, particularly the best one to beat the heat. Yes, for all summer parties and grilling parties, this is the best! Do not forget that this is the only drink that would be loved across all ages.

This lemonade is easy to make. Just like any lemonade. The only extra addition is the dragon fruit or pink pitaya. Pink pitaya has tons of nutrition. This fruit has amazing loads of vitamin c and flavonoids. This fruit helps in natural detox because of the huge quantities of antioxidants this fruit has. It also helps in improving gut health and overall health and immunity. Plus, this adds a vibrant color to the food. Fresh or frozen fruit can be used. The nutrition profile of this fruit along with versatile lemon makes this drink a powerhouse of vitamin C drink that helps in overall immunity while quenching thirst.

There is nothing comforting like a glass of cold lemonade on a hot day. It doesn't matter whether it is plain old lemonade or flavor added one. The extra added flavors give an extra flavor to the classic one. Lemonade is forgiving that it takes up flavor additions and the married flavors shine through. We love making different flavors of lemonade and this Nannari Sarbath, a lemonade/limeade made with sarasaparilla extract, has loads of childhood memories and it is one of the street food/drink in India. The acidic lemon gives a wonderful opportunity to learn the science of acids and bases or the pH with the butterfly pea flower. This color changing lemonade will be a superhit with kids and a wide array of drinks can be made based on this idea.

Basil seeds aka sabja seeds or tukmaria is a natural coolant. It absorbs water and becomes a jelly that can be topped on drinks. It is a common addition in lemonade or any other thirst quenchers like this Nannari Sarbath. This is also added to falooda, a monster dessert drink. Check here for addictive faloodas from the blog. These seeds are available in Indian grocery shops. In case you can't find it, chia seeds can be used instead.

Welcome to #LemonWeek 2022 hosted by Lynn from Fresh April Flours and Rebecca from Devour Dinner.  This week is sponsored by Rodelle and La Tourangelle. I may have received product samples from these sponsors to help in the creation of my recipes. All opinions are my own. Come join me and my fellow Lemon Week bloggers as we bring you recipes from appetizers to drinks to entrĂ©es and desserts! a Rafflecopter giveaway

Check out the amazing prizes you can win in our #LemonWeek Giveaway!

Prize #1: Rodelle Prize Pack

Rodelle Prize Pack includes:

  • 2 count Gourmet Madagascar Vanilla Beans
  • 2oz Almond Extract
  • 4oz Natural Baker’s Extract
  • 4oz Vanilla Paste
  • 8oz Gourmet Vanilla Extract
  • 25oz Organic Baking Cocoa

Prize #2: La Tourangelle Prize Pack

La Tourangelle Prize Pack includes:

  • Extra Virgin Olive Oil
  • Roasted Walnut Oil
  • Regenerative Sunflower Oil
  • 4oz Vanilla Paste
  • Fleur de Sel Almond Butter

  • Ingredients
    Serves 2 to 4

    Lemon juice - 1/2 cup
    Water - 1.5 to 2 cups plus 1/3 cup
    Sugar - 1/2 cup
    Dragon fruit - 1/2 cup, fresh or frozen
    Basil seeds/tukmaria - 1.5 tsp 
    Ice cubes
    Mint for garnish


    Make a simple syrup by heating sugar and half cup water until it dissolves. Let it cool.

    Soak the basil seeds in water for 10 minutes.

    Add the cooled syrup, lemon juice, water, and dragon fruit. Blend well.

    Add ice cubes to the serving glasses, pour the lemonade. Top with some soaked basil seeds. Garnish with mint and serve.

    Friday #LemonWeek Recipes

    Vegan Korean Burrito

    This is an amazing vegan burrito capturing the layers of Korean flavors that is just delicious and comforting, and with amazing kimchi cashew sauce. 

    Have you ever thought that your meal could be a super elevated one when you actually thought of emptying leftovers? Yes, I was trying to empty a little of leftover fried rice by adjusting it with salads. But the kids wanted a burrito and this was born. This is not a surprise as we make similar kinds more often. Tofu adds to the protein and often I have pressed out tofu ready in the fridge, so making a gochugaru tofu was easy. Any protein of your choice can be used. We love the paneer version too which is always available with water pressed out. Easier and loved option! The kimchi sauce with cashew nuts is amazing in this burrito and that is also easier to make. All of these in total will make an amazing burrito that is enjoyed by everyone and brings happy faces in front of you. That happy face makes you do anything and everything!:-)! Pair this with Korean Strawberry Milk for a next level meal!

    You'll need the following to make

    Tortilla - a bigger one to make a full size burrito. But adjust as per your requirement. Any wrap can also be used. In fact with Lavash wrap, a single wrap will be enough for a family of four persons.

    Coleslaw - I recommend this Vegan Gochugaru Jicama coleslaw as this  compliments the flavors perfectly. Any coleslaw will work. Add a sprinkle of gochugaru for extra flavor.

    Korean Cucumber Salad - This is optional but builds lovely flavors.

    Quick Gochugaru Tofu -  I used tofu as protein and quick crisp tofu is great in a burrito. Leftover proteins can also be used. Try spicy chickpeas too!

    Kimchi Cashew Sauce - Easy, creamy and delicious sauce that's easy to make. I have used vegan kimchi. This is great to drizzle a little inside as well as serve this on the side for extra zing!

    Fried Rice - Leftover fried rice can be easily used here. Any fried rice can be used. Try some noodles for a change and you'll love that too!

    This is my third recipe for this week's Blogging Marathon and I have shared Lavash Samosa Chaat Roll and Avocado Siracha Pinwheel Wrap for the "Wraps and Rolls" theme. A wrap or a roll is so easy to make for a satisfying lunch or dinner. If you love wraps, then you should try 18 different ways with Five Ingredient Tortilla Wraps, that covers breakfast, lunch, dinner, and dessert with just five ingredients!

    Korean food has lovely flavors and there are many options that can be made vegan easily. There are many tasty needles for the hot weather like Vegan JapchaeBibim GuksuKongguksuJajangmyeon.,and for the hot weather too, like Rabokki, an amazing street food that has little of everything of all the comforting flavors. We love these along as much as this fusion burrito! Try these and you won't be disappointed. Again, if this burrito makes you drool, try this Vegan Mixed Dal Fajitas, an Indian Mexican fusion that will be close to your heart! 

    I am also linking this to Wonderful Wednesday, What's For Dinner, and Thursday Favorite Things.

    Makes 3 to 4 burritos

    For the Gochugaru Tofu

    Tofu - 6-oz, pressed, cubed
    Ginger - 1.5 -in piece
    Garlic - 4 or 5
    Water - 1 tbsp
    Gochugaru - 1 tsp
    Soy sauce - 1 tsp
    Corn starch - 3 to 4 tbsp 
    Oil - 3 tbsp

    Kimchi Cashew Sauce

    Vegan kimchi - 1/4 cup
    Cashews - 1/4 cup
    Water - 1/4 cup

    For the Burrito

    Korean cucumber salad - 3/4 cup
    Vegan gochugaru jicama coleslaw - 1 cup
    Fried rice - 1 cup
    Tortilla - 3 to 4, burrito size


    Grind the ginger and garlic to a smooth paste with one to two tablespoon water.

    Transfer this to a bowl, add gochugaru, and soy sauce. combine well. Add the tofu and coat with this mixture. Coat each piece of tofu with corn starch.

    Heat oil in a cast iron pan and pan fry the tofu pieces until crispy, flipping once.

    Soak the cashews for 15-30 minutes in quarter cup water. Grind it with kimchi. Transfer to a bowl Adjust the consistency as required with more water, if needed.

    For the assembling the burrito: Warm the tortilla to enable easy folding. Place about one-third cup of fried rice about two inches from the edge. Place the tofu on top.

    Next, add the cucumber, followed by the coleslaw.

    Drizzle the kimchi cashew cream as desired.

    Fold the tortilla from the rice side, then fold the side edges, and then roll into a burrito.

    Cut diagonally and serve with extra sauce on the side.