Tres leche cake is one of the best cake I have had .Tres leche means three milk cake A sponge or a butter cake soaked in three milks and topped with whipped cream .This is actually baked in a 9 ×13 pan but since It was made for a birthday I wanted to frost it completely with whipped cream so I used a 9 inch cake tin .This cake is soft and very moist..Its easy to make and utterly delicious and you can never go wrong with this. Have baked this many times and we love it..I had mentioned in my birthday cake post that I will be posting this soon but it completely forgot about it. Thought of posting this today as my little space turns 4 years old. 
This day 4 yrs back I started this little space to keep a record of my recipes .It has been a wonderful journey so far hope the coming years I am more active and am able to share more recipes .I would like to thank all my friends readers and all those who earnestly follow my blog and try the recipes.   
Do try this you and your family will love it.


For cake
1 cup all purpose flour/maida
1 cup sugar divided
5 eggs separated
1 1/2 tsp vanilla extract
1 1/2 tsp baking powder
1/3cup milk
1/4 tsp salt

1 can evaporated milk
1 tin condensed milk
1/4 cup heavy cream

1 1/2 cup  whipped cream
1 tbsp icing sugar

Method
  • Sift flour baking powder and salt and keep aside.
  • In a bowl whisk egg yolks with 3/4 cup sugar until pale and thick add vanilla and milk and beat well .
  • Mix in the sifted flour and mix well.



  • Beat egg whites till stiff add 1/4cup sugar and beat till egg whites reach stiff peaks.



  • Add the egg yolk and flour mixture in two to three additions and mix with a spatula until all combined.
  • Pour the batter in a 9×13 inch pan
  • I used a 9 inch cake tin lined with parchment.
  • Bake for 35 to 45 min until skewer comes out clean .
  • Allow to cool then prick holes with a skewer or fork.
  • Mix the condensed milk evaporated milk and fresh cream together with a whisk
  • Now add this mixture on the sponge pricked with holes.



  • Let the liquid soak up for 2 to 3 hours
  • Beat whipped cream with sugar till stuff peaks .
  •  Apply whipped cream and serve .


notes
1 cup =250 ml
I have used a 9 inch cake tin
For the milk mixture I have used amul fresh cream which is available easily here .
This cake is a bit messy to work with I bake it a day ahead and let the liquid soak up and frost it the other day.






Hakka Noodles or chowmein is very popular and loved equally by adults and kids. One of the most ordered restaurant dishes. It's an favourite in my family too ,be it a weekend meal or any dinner parties  .Noodles is always in our menu .We often keep playing with the ingredients sometimes it's veg sometimes it's schezwan ,prawns or Singaporean .

This Simple yet delicious Restaurant style Chicken Noodles is very easy to make and free from any MSG .It can be done within 15 minutes provided you have all the preps some ahead .You can use the chopped veg easily available in supermarkets  I always opt for fresh chopped veggies. 
chicken  chowmein
Ingredients
3 packets/300 gm noodles
1 carrot
8 French bean
1 capsicum
4 cloves garlic chopped
3 sprigs spring onion both green and onion sliced
250 gm chicken breast
1 1/2 tsp pepper powder/to  taste
1 tsp soy sauce
2 tbsp  oil
Salt to taste

Method

  • Boil the noodles in boiling water with salt,follow the instruction given on the packet .
  • Drain the water and wash with cold water and place in a  colander
  • Drizzle 1 tbsp oil and mix with a fork to avoid noodles from sticking.
  • Boil the chicken breast with salt and pepper and shred to pieces.
  • Chop all the veggies finely or length wise..
  • Heat a non stick pan or a wok keep the flame high
  • Add oil once the oil is hot add garlic followed by sliced onion
  • Add French means and carrot  saute it for 2 to 3 minutes
  • Add little salt and pepper
  • Keep the flame high always
  • Add the capsicum and stir for a minute or 2
  • Now add the shredded chicken
  • Sprinkle salt and pepper  powder
  • Add the soy sauce and give it a good stir
  • Add the noodles amd mix well to combine
  • Lastly add the spring onion greens
  • Check for salt add more pepper and salt if needed .
  • Switch off the flame and serve immediately.

easy  restaurant style  chicken  noodles

Dates full of iron and energy .What better way to consume dates than in a pickle form. Dates pickle /achar is very famous in Kerala . Usually served with biryanis. I had mentioned about this pickle in my Thalaseery biryani post but completely forgot to post this .
Here is a simple ,very easy to make Gets ready in just 5-8 minutes .So do try this amazing pickle .

 Ingredients
8-10 dates 
1 inch Ginger chopped in Julienne
1 sprig Curry leaves 
1 tsp Red chilli powder
1 1/2 tsp tamarind soaked in water
2 tsp Jaggery
1/8 tsp hing/asafoetida
Salt
1 tbsp oil


Method
Heat oil in a pan.
Add mustard seeds once it splutters add curry leaves and ginger.
Fry well till raw smell goes away.
Add chilli powder.
Stir well and add chopped dates.
Add tamarind water and the grated jaggery
Sprinkle salt and hing .
If you want the pickle to have gravy add water .
Switch off flame and serve with thalssery biryani  .




Yellow Cake with chocolate fudge frosting ..8super yummy cake which is soft and so delish. My family love simple cakes and butter cakes compared to chocolates. So we often bake simple tea time cakes .Had made this cake last July for moms birthday .It was super hit ,the chocolate fudge frosting complimented the soft and moist yellow cake well.


Do try this easy to make super moist yellow cake with lipsmacking fudge frosting

ingredients
For the cake
140 gm flour
1 tsp baking powder
125 gms butter
120 gm sugar
1 tsp vanilla
2 eggs
1/2 cup milk

for frosting check here

Method

  • Preheat oven at 180 degree for 10 minutes
  • Sift flour baking powder together And keep aside
  • Line a 7 inch baking tin with parchment or butter paper and grease it with oil
  • In a bowl beat sugar and butter until creamy and fluffy
  • Break one egg add and beat






  • Add in the other egg,milk and vanilla and beat till it is creamy and fluffy.
  • Mix in the sifted flour and mix with spatula until combined .
  • Pour the batter in prepared cake tin .
  • Bake for 40-45 minutes at 180 degree until toothpick inserted comes out clean .






  • Allow it to cool completely.
  • Slice the cake into half
  • Apply a generous amount of fugde frosting


Cover the cake with the frosting and decorate with sprinkles or some chocolate chips .


Enjoy soft and delicious  cake with your loved ones.






Chocolate Fudge Frosting. One of my favourite frosting after Ganache this frosting is rich and delicious and easy to prepare .You can cover your cakes cuppies with this yummy frosting  .Check out my next post on how I used this yummy frosting to decorate a simple yet delicious cake.


ingredients
300 gm dark chocolate
150 gm butter
100 gm icing sugar
1 tbsp cocoa powder
milk

Method

  • Melt the chocolate with butter over double boiler or in a microwave.
  • Sieve icing sugar and cocoa powder in a bowl and keep aside
  • Melt butter and chocolate together
  • Then add sifted sugar and cocoa powder in a bowl .
  • Once the chocolate is smooth and melted add icing sugar and cocoa powder to the melted chocolate mix and beat with a electric beater .
  • Add milk if required for a thinner consistency.
  • Allow to cool before using it to frost the cake .

adapted from  her\e

One of the most loved and popular Gujarati  snack Nylon Khaman is a fluffy gluten free steamed savoury cake which is very delicious.
Its a famous dish in Gujarat and also popular in Maharashtra esp in Mumbai you will find almost every sweet  shop selling this and even some street vendors who sell this and other Gujarati famous items like fafda white dhilokla .

Making this Khaman at home is very easy with simple basic ingredient easily found in every household this instant Khaman can be made within 15 to 20  minute max .
Best option when you have unexpected guest at home or when you want something light and yummy yet quick to make


If yiu follow the recipe to the t in sure you will succeed in making this in you very first attempt.

Ingredient
1 cup besan
1 1/2 tbsp semolina or sooji
1 tsp eno/fruit salt
1 tsp critic acid or lime juice
1 tsp sugar
1 tsp salt
1 tsp ginger and green chilli paste
1 pinch haldi
1 tsp oil

Tempering
1 tbspOil
1/2 tsp Mustard seeds
1 tsp Sesame seeds
1 tbsp sugar
1/2 cup water

Coriander leaves to garnish
Fresh scraped coconut optional



Method

  •  In a bowl mix together sifted besan/gram flour,sooji,turmeric powder,salt sugar.
  • Add green chilli ginger paste ,lime juice and water and whisk well 

  • whisk well for a lump free batter. 
  • Grease the thali or a 8 inch cake tin and keep it ready .
  • Also add water in the steamer .
  • Just before putting the batter in the steamer add the eno and quickly whisk it well. 
  • Pour the batter in thali or mould quickly and steam for 12 to 15 minutes. 
  • Meanwhile prepare tempering/tadka  ,heat oil in a pan;to this add mustard seeds then add sesame seeds and curry leaves and green chillies add 1tbsp sugar and 1/2 cup water


  • Check with a knife /toothpick or back side of a spoon if it comes out clean the Dhokla is ready. 
  • Take it out of steamer and  let it cool for few minutes
  • cut into desired shapes
  • Pour the tadka over the Dhokla and spread it evenly 
  • Garnish with coriander leaves and grated coconut 
  •  Serve with chutney.

 Enjoy spongy delicious khaman with a cup of chai/coffee



Mutton curry ,chops and pulao is what we enjoy every alternate Sunday's though the curry is always made in different style. This is a favourite at home a simple muton curry East Indian style with potatoes in roasted coconut onion masala .
The meat is either cooked first or cooked along with masala in pressure cooker .
This mutton curry is simple flavorful and easy to make it is the roasted  masala which lends flavour and taste to the curry.

The lovely red colour comes from the roasted kashmiri chillies ..do try this simple yummy curry it goes well with rice pulao appam,pilaf, roti or  dosa.
how to make east indian mutton curry

Ingredients
500 gm mutton
8 to 10 dry  kashmiri chillies
1 tbsp dhania/ coriander seeds
1 tsp cumin seeds
1 tsp sesame seeds
1/2 tsp poppy seeds
3-4 cardamom
1 inch Cinnamon
4-5 cloves
7-8 black pepper
2 onions
1/2 cup dessicated coconut
2 tbsp Oil.
2 big onion sliced
2 tomatoes
Salt
1 inch Ginger
6 to 7 garlic cloves
1/2 tsp turmeric powder
1/2 tsp chilli powder / bottle masala  (optional)
2 bay leaves
Sprig of curry leaves.
2 potatoes
Oil
Salt to taste


Method

  • Wash the mutton well ,drain and keep aside .
  • Apply salt and turmeric and set aside ,this is optional.
  • Dry roast the chillies  coriander seeds;sesame  cumin seeds along with the  the whole spices  till it emits nice aroma.
  • Dry roast the coconut till light golden brown. Don't burn the coconut.
  • Remove and keep aside.
  • Add a tsp of oil and roast the sliced onions till brown .
  • Grind the onions coconut and the roasted spices with one tomato and little water to a smooth fine paste .
  • Heat a pressure cooker vessel add oil once oil is hot add curry leaves and bay leaves.
  • Add the other chopped tomato and saute till mushy.
  • Now add the masala paste and saute till oil separates.
  • Add the marinated mutton and saute for few minutes.
  • Add the chilli powder/bottle masala powder .
  • You may add potato at this time.
  • Adjust salt
  • Add  2 to 2 1/2 cups water/adjust according to the gravy consistency needed  and cover the pressure cooker with the lid and cook till done.
  • It may take 2 whistles or about 10 to 12 minutes or cook until meat is tender .
  • Garnish with coriander leaves and serve with rice pulao or bread of your choice.



mutton gravy,indian mutton curry

You can pressure cook the meat first  with salt water and keep aside.


Egg less Mango  Ice cream served in Chocolate cups. Easy to make and they look pretty don't they? Creamy, delicious egg free ice cream when served with edible chocolate cups will surely amaze your guest. 
Had made these last summer and completely forgot to post this ..While going through my drafts I found this and thought of posting it today. 

Ingredients
1 cup mango pulp
1 cup whipping cream*
1 cup amul fresh cream**
1/2 tin/200 gm  condensed milk
1 tbsp icing sugar
Method

  • Keep the bowl and beaters in the fridge for 15 minutes
  • In a bowl take whipped cream and icing sugar and start beating till soft peaks are formed.
  • Now add the pulp condensed milk and fresh cream and beat till soft peaks
  • Add more pulp if required.
  • Pour it in an air tight container.
  • Freeze for 7-8 hours


For the cups simply melt the chocolate over double boiler.
Mix until smooth.
Pour the melted chocolate in silicone cupcake moulds.
Turn around so that it spreads,remove excess chocolate.
Refrigerate until set .
Gently peel/unmould them.
Scoop out Ice cream and serve right away .
Notes
*Incase you using thick cream/double cream or dairy whipped cream then just use 2 cups cream.
 **I have used non dairy whipped cream hence used 1 cup amul fresh cream .

Chicken tikka and Tandoori Chicken are one of the most popular and most ordered non veg starters  chicken tikkas and tandoori are not only popular in India and Pakistan but it's also  loved and very popular across the world .
Tikka which actually means boti or chunks chicken tikka is very easy to prepare at hoke you can bake grill or pan fry it .

restaurant style chicken tikka
I prefer pan frying and later giving it coals dum or dungar for the real barbeque flavourf and aroma .Serve it with pudina chutney or with a lemon wedge. I'm sure you will love this succulent juicy chicken tikka .

how to make chicken tikka


Ingredients
500 gm Boneless Chicken
1/ 2 cup Hung curd
1 tbsp ginger garlic paste
11/2 tsp Kashmiri red chilli powder
1 tbsp lemon juice
1/2tsp garam masala powder
1 tsp cumin powder
1 tbsp Mustard oil /any oil
Pinch of red colour optional
salt to taste

Method
Wash the  chicken pieces and drain to remove excess water.
Apply salt and Lemon juice and leave it aside for half an hour
Mix together all the ingredients with hung curd and marinate the chicken .
Keep it in the refrigerator for 6 hours to overnight .
Remove it atleast 1 hour prior cooking.
You can grill it ,bake it or pan fry it .
I prefer pan frying with very little oil over medium flame .
Cook till done .
For the barbecue feel or the smoky flavour heat a piece of charcoal till red hot .
Place a small piece of foil in the plate /pan with chicken  and place the hot coal ,add a drop of oil and cover it tightly with a lid.
Cover it at least for 5 minutes .
Remove the foil and discard the coal .

Or as I did you could pan fry the chicken and later place the chicken over the coal directly on the flame placing a wire rack .
Place the chicken pieces on greased wore rack and just flip the chicken for few minutes until charred .
Serve hot with lemon wedge Pudina chutney or some green salad.


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