Eggless Mango Muffin

In the world of mango lovers, probably the only one reason we don’t mind bearing the scorching heat in summer is because we can relish The Mangoes then; however the season is almost going to end this year. Seldom do I get a chance to attempt any recipe trials with ripe mangoes as they don’t remain after getting ripe. This time it was whole wheat mango muffins piped with mango cream using a milk cover and no nozzle.


Eggless Whole Wheat Mango Muffin
Serves 8
Whole Wheat Mango Cup Cakes without Eggs
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Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
For Muffin
  1. 1. Whole wheat flour - 1 1/2 cups
  2. 2. Powdered demerara sugar - 1/2 cup (add 3/4 cup if mango is not very sweet)
  3. 3. Baking Powder - 1 tsp
  4. 4. Baking soda - 1 pinch
  5. 5. Butter - 1/3 cup
  6. 6. Mango puree - 3/4 cup
  7. 7. Vanilla extract - 3-5 drops
  8. 8. Finely chopped mango - 2 tbsp (optional)
For Garnish
  1. 1. Whipping cream - 1/2 cup
  2. 2. Mango Puree - 3 tbsp
  3. 3. Castor sugar - 1 tbsp (if mango puree isn't sweet enough)
  4. 4. Cherries - 8 (optional)
  5. 5. Finely chopped mango - 2 tbsp (optional)
For Muffin
  1. Take all dry ingredients for muffin into a mixing bowl and mix thoroughly.
  2. Add Melted butter, mango puree, vanilla extract and beat until well blended. Add few drops of milk if the necessary to get pouring consistency of a cake batter (Some variety of mangoes give thick puree while other are watery).
  3. Fold in the mango chunks into batter if using them.
  4. Half fill in greased muffin moulds and bake at 200 degrees C in a preheated oven for 10-15 minutes depending on the size of muffin moulds. Check with a inserted toothpick.
  5. Unmould muffins once the temperature comes down a bit. Cool them in cake racks until they come to room temperature. If we pipe on hot muffin, beware the cream is going to melt and mess up the whole lot.
For Garnish
  1. Now take the chilled whipping cream and beat until single peak consistency. Gently fold in mango puree (and sugar if using). Fill this mango cream in a piping bag and fit a nozzle of your choice. I simple used a milk cover and cut the tip with scissors.
  2. Pipe over the muffins and garnish with cherries and mango chunks.
  1. Remember you cannot reheat muffins after garnish as the cream would melt; and refrigeration will cause the hardness of muffin. So preferably pipe the cream just before serving, on the other hand prepared mango cream can be refrigerated until use.
Grammars of cooking
Adikaram: வாழ்க்கைத் துணைநலம்.

Kural: 52

மனைமாட்சி இல்லாள்கண் இல்லாயின் வாழ்க்கை
எனைமாட்சித் தாயினும் இல்.


How much ever splendid one’s life is, it is vain if his wife has not the good virtues. 


Oreo Cheese Cake

Who wouldn’t love Oreos? Who wouldn’t love Cheese? And who wouldn’t love cakes? Yes, I gathered all my courage and ventured this no-bake eggless Oreo cheese cake last week. I was not able to find unsalted cream cheese in Chennai and so had to prepare it at home as we don’t prefer salted desserts. Most recipes online call for graham crackers for the crust and I replaced it with locally available mc vites digestive biscuits. Though this was my second attempt of cheese cake, this time I got to serve a larger crowd and they all thoroughly enjoyed the melt in mouth dessert.

Oreo Cheese Cake

Oreo Cheese Cake
Serves 8
Simple eggless no-bake cheese cake
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Prep Time
15 min
Total Time
5 hr 15 min
Prep Time
15 min
Total Time
5 hr 15 min
  1. For Crust
  2. ---------------
  3. 1. Digestive biscuits - 15
  4. 2. Unsalted butter - 3 tbsp
  5. 3. Brown sugar - 5 tbsp
  6. For Filling
  7. ---------------
  8. 1. Heavy cream - 300 ml
  9. 2. Cream cheese - 300 g
  10. 3. Powdered white sugar - 7 to 10 tbsp (as per taste)
  11. 4. Salt - 1/2 tsp
  12. 5. Vanilla essence - 1 tsp
  13. 6. Oreo biscuits - 5 ( few more optional for garnishing)
  1. Add the digestive biscuits and brown sugar in a mixer jar and pulse until the biscuits are crushed well. Pour it into the springform pan you would use for cheese cake add drizzle melted butter over it; mix well with a spatula, spread evenly and press to form the crust. Set it in fridge until you prepare the filling.
  2. Now whip the chilled cream well in a bowl until it forms firm peaks. Keep aside.
  3. In another bowl take cream cheese, sugar, vanilla essence, salt and beat until it is smooth. You can also use mixer for this but I did it with hands.
  4. Now pour the cheese mix into the whipped cream and mix well.
  5. Finally crush the Oreos with hands and fold them gently into the cream cheese mixture.
  6. Get the springform pan from fridge and pour into it the cheese filling, gently tap to spread it evenly and refrigerate for at least 5 hours. Longer the better.
  1. I did not have springform pan and so used a round plastic box which wasn't photogenic at all and so I used paper cups to make one small portion for photos. It is a good idea to use paper cups and tear them off while serving, it gives nice individual serving shapes. Actually I forgot to set aside some crust mix for this small serving and did a small batch using Oreos itself which is why the photo shows Oreo crust which tasted wow!
  2. Tips
  3. -------
  4. I would recommend using a springform pan for making cheese cake, otherwise you'll end up spoiling the shape of cake wedges or at least the first wedge would be messy. Unlike baked cakes, you can't topple these you see.
Grammars of cooking

Tapioca Halwa

Yesterday being Janmashtami, I wanted to prepare some new sweet that I had not tried eating or making earlier. I had got this tapioca for dosa making and it came handy in my halwa making. Kundan is fond of Thirunelvelli halwa and keeps prodding me to try it at home, but I was too skeptical for the effort and knack it demands. Surprisingly, the tapioca halwa reminded us in taste and texture the wheat halwa. I have now earned some confidence through this to venture into making the actual ‘irrutu kadai halwa’… Ok, now about this tapioca halwa, it is pretty simple and yumm. I won’t cheat you calling it a healthy one though 😉 After all it ate some sugar and is flab-ed with ghee.

Serves:  2

Preparation Time:  5 minutes

Cooking Time:  20 minutes

1.      Tapioca (Maravallikizhangu) – half a foot long
2.    Ghee – 4 tbsp
3.    Sugar – ½ cup
4.    Kesar color – 1 pinch (optional)
5.     Cardamom powder – ¼ tsp
6.    Milk – few tbsp


Step 1: Wash, cut the tapioca into 2 or 3 pieces and boil for at least 6 whistles.

Step 2: Peel the cooked tapioca skin and chop it roughly into small bits.

Step 3: Grind it using a mixer jar or mash using potato masher but generally it has fiber and is hard so grinding is a better option. While mashing use some milk if it is lacking moisture.

Step 4: Heat a spoon of ghee and roast cashew nuts in it, drain and keep aside.

Step 5: In the same ghee add the mashed tapioca, add milk dissolved kesar color to it and keep cooking by stirring constantly until it doesn’t stick if held between fingers.

Step 6: Add sugar and cardamom powder and mix well; in few minutes the halwa turns glossy and glassy.

Step 7: Start adding ghee spoon by spoon, at a stage it stops absorbing ghee and then it is done.

Step 8: Mix the fried cashew nuts and turn off heat.

Step 9: Serve the melt-in mouth hot tapioca halwa.


Praline for me was an accidental discovery. I was trying to prepare taagar/ bura for urad ladoos but I had mistakenly added less water than required; hence turned darker. I can pat my back for the presence of mind to add some butter and melon seeds to transform my blunder into a sweet outcome.

Serves:  NA

Preparation Time:  NA

Cooking Time:  15 minutes


1.      Sugar – 1 cup
2.    Water – ¼ cup
3.    Melon seeds – 2 tbsp (can be substituted by almonds or peanuts or so )
4.    Butter – 1 tbsp


Step 1: Mix sugar and water and heat it by constantly stirring it.
Step 2: The sugar dissolves, then thickens and then turns into honey colour.
Step 3: At this stage, butter and melon seeds to it and turn off heat.
Step 4: Stir well and pour immediately into a butter greased plate or tray to about 1/8thon an inch’s thickness. Slightly thicker is ok, just that it takes more time to solidify.
Step 5: Once it comes to room temperature, remove the praline using a knife tip or back of the spoon or fork.

Step 6: Store it in an airtight container until use, preferably use it within a week.
Step 7: This can be relished just as we do candies or can be crushed and dressed on ice-creams or milkshakes or garnished on desserts.

Ada Pradhaman

Ada Pradhaman is equivalent to paayasam or kheer in Kerala. Kundan had tasted it from one of his colleagues and was craving to have it again. Unfortunately I couldn’t find from my local grocers, the readymade ‘ada’ which is a main ingredient for this dessert. Amma had got it from Pondicherry sometime back and I finally attempted this simple version of ada pradhaman. Traditionally the ada itself is made at home as and when required and prepared with coconut milk which I’ll try and share shortly.

Serves:  5

Preparation Time:  15 minutes

Cooking Time:  30 minutes

1.      Ada – ½ cup
2.    Sugar – 1 cup
3.    Milk – 3 cups
4.    Coconut chopped – 3 tbsp
5.     Cashew nuts – 10
6.    Raisins – a fistful
7.     Cardamom powder – ¼ tsp
8.    Ghee – 2 tbsp


Step 1: Boil the milk in simmered stove by stirring occasionally until it thickens well.

Step 2: Heat ghee in a tawa and fry ada, cashew nuts, raisins and coconut one by one and keep them aside.

Step 3: Add the fried ada to the boiling milk and cook it until the ada is soft by stirring occasionally.

Step 4: When the ada is cooked well, they float on the surface; check if it is soft till center and then add sugar and cook for another 5 minutes. Turn off heat.

Step 5: Stir in cardamom powder, fried cashew nuts, raisins and serve hot or warm or even chilled.