Rain spoilt our weekend. It marred our plan of going out for bird watching. The sky remained slaty all day, and the rain came down in torrents. The day was dull, wet and cold. However, some respite came in the evening when a part of the gray sky tore apart and a pinkish hue appeared that soon transformed into a dull orange. It stopped raining and it looked bright again.
We decided to go for a walk to a nearby lane flanked by fields on both the sides. It was breezy, pleasant and the air was fresh and energizing. The sky looked like a massive kaleidoscope, changing colours and patterns continuously. The rhapsody of changing tints and hues was hypnotical. Our walk was accompanied by the shrill croaks of the frogs hiding in the paddy fields, a tom cat pouncing on grasshoppers, some Red Wattled Lapwings wading in the waterlogged corners looking bewildered at our walking up and down.
We watched birds returning home, and as it got darker, the bats started emerging out from their hideouts.
It was time to go home. On our way, we purchased some soft milky corns from the farmers market. Some were boiled and enjoyed with a generous smearing of lemon and salt while some went into a tangy veggie that we had with a Mango Bread baked earlier in the day.
The bread is mildly sweet, very flavourful though the flavour of mango is not very evident, it is cinnamon that does the magic. The bread toasts well and is delicious with a generous lashing of butter. If your mangoes don’t make the bread look colourful, you may add some vanilla custard or a pinch or turmeric. This is entirely optional.
- 2 medium size ripe Mangoes
- 2 tablespoons sugar
- 2 tablespoons melted butter
- 2 teaspoons instant dry yeast
- 1 cup whole wheat flour
- 2 cups all-purpose flour
- 3/4 teaspoon salt
- 1 1/2 teaspoon cinnamon powder
- 1 tablespoon vanilla custard powder (optional)
- Peel slice and puree the mangoes. Measure 1 ½ cup.
- Add sugar and stir till it dissolves. Add melted butter.
- In a large plate, whisk together flours, yeast, salt, cinnamon powder and custard powder.
- Make a well in the centre and add mango puree. Combine with hands to get a shaggy dough. Cover and keep for 10 minutes. The dough will be easier to handle after rest
- Knead for 6-7 minutes or till you get a soft and supple dough.
- Shape it into a ball and keep in a greased bowl. Turn around once so that it is evenly coated with oil. Cover and keep for 1 1/2 hour or until double.
- Punch and knead again. Dust your counter with flour. Roll out the dough into a rectangle and then roll it back with hands from the far end to shape a loaf. Pinch the ends.
- Place the loaf seam side down in a greased loaf pan 8 ½ x 4 ½ inches in diameter.
- Cover and keep in a warm place for another 1 ½ hours or until double.
- Bake in a pre heated oven at 180 degrees C for 40- 45 minutes or till the bottom sounds hollow when tapped and the top turns golden.
- Cool on the rack. Slice when cold.