Wednesday, June 29, 2016

Tres Leches Cake

  • 1/2 cup all purpose flour
  • 3/4 teaspoon baking powder
  • 1 large egg
  • 1/2 teaspoon vanilla
  • 1/2 cup sugar
  • 1/4 Whole milk 
  • A pinch of salt 
  • Milk Mixture:
  • 1/2 cup half and half
  • 1/3 cup sweetened, condensed milk
  • 1/3 evaporated milk 
  • Icing/whipped cream (if wanted):
  • 1 pint Heavy Cream, For Whipping
  • 3 Tablespoons Sugar
  1. Preheat oven to 350F. Lightly spray a 6” cake pan or grease the pan with butter. 
  2. In a bowl, stir together the sweetened condensed milk, evaporated milk, and heavy cream. Set aside.
  3. Whisk flour, baking powder, and salt in a large bowl. Add the eggs, milk, and vanilla, whisking vigorously to combine. 
  4. Pour/scrape the mixture and level it with the spatula. Bake it for 18-22 minutes. Bake until it pulls away from the edges of the pan and a toothpick inserted in the center of the cake comes out clean. It also should have a golden brown crust. Transfer the cake to a wire rack to cool for at least 30 minutes.
  5. Next, invert the cake onto a rimmed platter. When cake is cool, pierce the surface with a toothpick several times. Slowly drizzle the milk mixture over the cake.
  6. Cover and refrigerate the cake at least 1 hour before serving. Serve with whipped cream and Maraschino cherries, if desired.
  1. In a chilled bowl, combine the cream and sugar. Beat until fluffy, about 4 minutes. Spread over the surface of the cake.

Saturday, June 25, 2016

Kacha Pepe'r Bhaji - Bengali Green Papaya

Ingredients :
  • 1 raw medium papaya, julienned or grated
  • 1 medium whole head of garlic
  • Cumin seeds - 1/4 tsp
  • Flavorless oil - 2 tbs
  • Green chillies - 3 or to taste (slitted)
  • Salt - to taste
  • Turmeric - 1/4 tsp
Directions :
  1. Peel the papaya and cut the papaya into big pieces, then remove the seeds & the pith. Now grate or julienne the big pieces.
  2. Peel the head of garlic and chop it.
  3. Heat the oil on medium heat. Temper oil with cumin seeds. Stir for one minute or until they are lightly brown. Keep aside the cumin seeds on the other side of the pan, wok, etc.
  4. In the same oil at medium heat, add the chopped garlic. Stir until they are lightly brown. Add turmeric.
  5. In the same oil at medium heat, add the papaya. Stir and cover the cumin seeds, garlic, and the papaya in the pan, wok, etc. Add the slitted chillies. Saute a while or until the papaya feels soft or looks soft. Add salt and adjust for seasonings.
  6. Garnish with fresh coriander leaves if you want. Serve hot with plain rice or rotis.