Wednesday, 7 July 2021

Mango Tres Leches / Mango Three Milk Cake


Many years ago I posted a Vanilla Tres Leches Cake recipe which was loved by many of my readers. Recently, I tried a mango flavoured version with an eggless sponge. It was a huge hit in our home. This time I assembled the cake in individual serving glasses and by now you all know how I love preparing desserts as individual servings. Assembling in individual glasses is more tedious and time consuming, but you can easily assemble this in the same dish which you used to bake the cake for a more effortless job. Do try this and let me know how you liked it. 


Mango Tres Leches / Mango Three Milk Cake

(6 servings)

Eggless Sponge Cake:

All-purpose flour - 1⅔ cup (180gm)

Baking Soda – ½ tsp 

Baking Powder – ¾ tsp

Salt – ¼ tsp

Butter Milk - 1 cup

Vegetable oil - ¼ cup

Sugar - ⅔ cup

Vanilla Extract - 1 tsp

Apple Cider Vinegar – 1 tsp


  • Preheat the oven to 180C. Lightly grease one 9” round or square pan or two  5” round pans.
  • In a large bowl, whisk together the buttermilk, oil, sugar and vanilla extract well. Add the apple cider vinegar, baking powder, baking soda and salt and whisk again. Leave to stand for 5 minutes until bubbly.
  • Now sift over the plain flour and whisk in to mix.
  • Divide the batter between the prepared baking dishes,
  • Tap the dishes gently on the counter, then bake for 25-30 minutes until light golden brown and the tester comes out clean.
  • Remove to rack, demould after 10-15 minutes, then cool completely.
  • Once the cake has completely cooled cut out rounds to fit your serving glasses / bowl. 
  • Poke holes all over the cake using a fork to better absorb the Mango Tres Leches syrup.

For Mango Tres Leches Syrup

1 cup thick mango puree or 2 ripe mangoes

½ can (200 gm) sweetened condensed milk

¾ cup evaporated milk

¾ cup heavy cream or whipping cream

  • Puree mango pieces in a blender without adding any water. Then add condensed milk, evaporated milk and whipping cream and blend again. Mango Tres Leches syrup is ready.
  • Reserve ¼ cup of the syrup to add to the topping mix. Then divide the milk mixture and pour over each cake.
  • Leave for a couple of hours to soak the  milk.

Cream Topping

1 cup (250ml) whipping cream

3 tbsp icing sugar

¼ cup of reserved mango Tres Leches syrup

Diced mangoes, fresh cherries and mint leaves to decorate

  • Whip the cream, when soft peaks form add the sugar and the reserved ¼ cup of the mango Tres Leches syrup little by little, continue whipping until stiff peaks form about 2 mints.
  • Layer the whipped cream mix over the soaked cake, Garnish with diced mango pieces, cherries and mint leaves. Best to rest the cake in the fridge overnight to complete the soaking process and serve.   

Read More » Print Friendly and PDF

Sunday, 28 March 2021

Tomato Wine Recipe

By now you all know how I love to experiment brewing wine with different fruits or vegetables… Trying out Tomato Wine recipe was in my mind for quite some time and so I made this a year ago… I was curious to know how the taste & colour would turn out… surprisingly the wine tasted nice. It is quite a strong wine… it has a slightly fruity taste and does not really taste like tomatoes… I really love the golden colour… do give it a try and let me know how you guys liked it 😊 

Tomato Wine


Red ripe Tomatoes - 1 kg

Raisins - 175gm

Sugar - 750gm + 250 gm

Water - 3 litres

Yeast - ½ tsp

Lemon zest & lemon Juice from 1 big lemon (You can substitute it with orange zest and orange juice if you wish)


  • Boil water and 750 gm sugar and cool it till lukewarm.
  • Wash & pat dry the tomatoes. Finely chop or mash tomatoes with a potato masher.
  • Add tomatoes & raisins to the warm sugar water.
  • Mix well and add yeast, lemon juice & lemon zest. Be very careful not to add any white pith of lemon or orange with the zest.
  • Mix all the ingredients well and keep it in an earthen jar (Bharani) or in a glass jar, cover it and leave for 21 days, stirring daily.
  • On 22nd day, strain the mixture through a cheese / muslin cloth.
  • At this stage if the wine is not sweet enough for your liking, you can add rest of the 250 grams of sugar mix well and keep it again in a clean dry Bharani / glass bottle for another 21 days.
  • Strain on the 22nd day bottle and use.
  • The taste will be more flavourful if you wait for it to age for two to three months after bottling.

Read More » Print Friendly and PDF

Saturday, 13 March 2021

Passion Fruit Mousse (Eggless)


I have some passion fruit pulp in my freezer that my Appa gave me on my last vacation in 2019… that was the last batch of passion fruit pulp which he gave me before he passed away… I just kept it in the freezer, untouched all this while, and recently when I missed him a lot, I took it out and made this passion fruit mousse… I still have one huge bottle in the freezer, that I am keeping like a treasure, to use occasionally when I miss him terribly…

This passion fruit mousse is easy to make… you just need a blender or hand mixy… no cooking involved, and it is eggless too… Passion fruit pulp can be added according to taste… 1 cup of the pulp to the mousse will give you a very mild taste of passion fruit. I like the passion fruits tangy flavour a lot, so I ended up adding 1 ⅔ cup of pulp. If you are adding only one cup of pulp you can omit sugar. This mousse has a very creamy consistency. I suggest you set the mousse in individual glasses or ramekins instead of one bowl…

I have tried to take a video while making the mousse and I am attaching the YouTube video with this recipe… since I am not an expert in taking videos there are lot of flaws in it and I am trying hard to improve… I hope it will be helpful to some of you 😊


Passion Fruit Mousse

(Recipe adapted from here)


For the mousse:

Sweetened Condensed Milk - 1 can (397g)

Heavy cream / whipping cream (cold) - 1 ⅓ cups (290g)

Passion fruit pulp – 1 to 1 ⅔ cup (according to taste)

Gelatin -1 tsp (If you are planning to set the mousse in one large bowl use 2 tsp of gelatin)

Sugar -  ¼ cup (optional, add less or omit if it is sweet enough with the condensed milk)

Water - 3 tbsp

For the Topping:

Pulp of 3 fresh passion fruits, with seeds (about ⅔ cup)

Sugar -  ¼ cup


  • To make Passion fruit pulp, blend the pulp with ¼ cup water for a few minutes and strain through a fine mesh sieve.
  • Dissolve gelatin in 3 tbsp water in a small bowl and let it swell for 5 minutes. Microwave the mix for 30 seconds. Cool slightly before using.
  • Combine the heavy cream, sweetened condensed milk, passion fruit pulp, sugar, and melted gelatin in the blender. Blend for 5 minutes.
  • Transfer the mousse to individual glasses or ramekins or to a large serving tray. Refrigerate for at least 3 hours to set.
  • Top with the passion fruit sauce and serve. 

To make the topping:

  • Combine the fresh passion fruit pulp with seeds and the sugar in a saucepan.
  • Bring to a boil over medium heat. Cook for two more minutes, until it thickens slightly.
  • Let it cool to room temperature and serve with mousse.

Read More » Print Friendly and PDF

Wednesday, 3 February 2021

Salted Caramel Fudge Truffles

I had planned to post this Salted Caramel Fudge recipe for New Year, but the first post of the year got delayed this far… These chocolate dipped, melt- in-mouth caramel truffles are really addictive and I must warn you that you will not be able to stop with just one truffle :) I made these truffles on stove top, but it can be made completely on a microwave and I will be sharing both methods below.  These Truffles are great as one of the items on a dessert table for parties and also are a great option for gifting... Do try these as a Valentine’s day special and let me know how you liked it...

Salted Caramel Fudge Truffles
(Recipe from here)
Unsalted Butter - 60 grams (1/4 cup)
Sweetened Condensed Milk - 240 ml (1 cup)
Brown Sugar - 90 grams (1/2 cup)
White Chocolate - 150 grams (1 cup), broken into pieces
Sea Salt - 1/2 teaspoon
Dark or Milk chocolate - 300 grams (2 cups)
Crushed peanut or hazelnuts, optional


Stove Stop Method:

  • In a medium saucepan, add condensed milk, brown sugar and butter. Place on low heat and stir together until combined and the sugar is dissolved.
  • Turn up the heat to medium and continue to stir until the mixture is simmering and starts to thicken. This may take 5-6 minutes in which time the caramel will be very thick and golden in colour.
  • Remove the caramel mixture from the heat and stir in all the white chocolate. Give it a good stir to make sure the chocolate is melted and mixture is smooth. Lastly, stir in sea salt.
  • Place caramel fudge in the fridge to firm up for at least 3-4 hours.
  • Leave the caramel fudge at room temperature for 5 minutes.
  • Meanwhile, melt the chocolate over a double boiler, stirring until the chocolate is melted and smooth.
  • Scoop out tablespoons of the caramel fudge and roll into a ball.
  • Dip each ball into the melted dark chocolate. Use a fork to scoop out the ball and place on an oven tray lined with baking paper.
  • Repeat with remaining caramel fudge truffles. Top each truffle with crushed nuts (if using).
  • Store truffles in the fridge.
Microwave Method:

  • In a microwave-safe bowl add butter, sweetened condensed milk and brown sugar.
  • Heat in the microwave for approximately 3 minutes, stopping to stir every minute. By the end of the 3 minutes, the butter will be completely melted and the sugar is dissolved. 
  • Give the caramel a good stir, then heat for another 3 minutes, making sure you stir every 30 seconds. If you don’t stir the caramel will get too hot and bubble over. 
  • The caramel wil be very thick and golden in colour. 
  • Add white chocolate. Give it a good stir to make sure the chocolate is melted and mixture is smooth. 
  • Lastly, stir in sea salt.
  • Place caramel fudge in the fridge to firm up for at least 3-4 hours.
  • Leave the caramel fudge at room temperature for 5 minutes.
  • Meanwhile, melt the chocolate in the microwave, stirring every 30 seconds, until melted and smooth.
  • Scoop out tablespoons of the caramel fudge and roll into a ball.
  • Dip each ball into the melted dark chocolate. Use a fork to scoop out the ball and place on an oven tray lined with baking paper.
  • Repeat with remaining caramel fudge truffles. Top each truffle with crushed nuts (if using).
  • Store truffles in the fridge.

Read More » Print Friendly and PDF

Thursday, 31 December 2020

Happy New Year!


Read More » Print Friendly and PDF

Friday, 25 December 2020

Grape Wine with Yeast

May the miracle of Christmas fill your heart with warmth and love

Merry Christmas!! 

I had shared a Grape Wine recipe without yeast many years ago. This one is a traditional grape wine recipe with yeast and wheat. Addition of caramelized sugar gives this wine a nice colour and a subtle smoky flavour too, which my husband really enjoys. You do not have to caramelize the sugar very dark for wine as you do for cakes… just caramelize the sugar to light golden colour otherwise the wine will taste bitter! 

Grape Wine with Yeast

(Recipe Source ~ my sister-in-law)


Black grapes with or without seeds - 2kg

Sugar 1 ¾ kg + ¼ kg for caramelizing (total 2kg)

Wheat  - ¼ kg (wash & sundry the wheat)

Yeast - 1 tbsp

White of one egg

Water - 4 ½ litres


  • Boil water and cool it till lukewarm.
  • Wash, drain and pat dry the grapes. Brust the grapes slightly with hand or with a potato masher or with back of a spoon.
  • Dissolve yeast in a little lukewarm water.
  • Beat the egg whites well.
  • Mix well all the ingredients along with 1 ¾ kg sugar and keep it in an earthen jar (Bharani) or in a glass jar, cover it and leave for 21 days stirring daily.
  • On 22nd day, strain the mixture through a cheese / muslin cloth.
  • Add ¼ kg sugar caramelised and keep it in jar for another 21 days.
  • Strain on 22nd day and use.

To Caramelize Sugar~ Heat ¼ kg sugar in a pan stirring continuously. When it becomes light golden brown add 1 cup hot water and boil. Cool and then mix it with the wine.

Read More » Print Friendly and PDF

Wednesday, 25 November 2020

Pomegranate Wine / Mathala Naranga Wine


Hello everyone, It’s been a long time since I have posted any new recipes... Hope you guys are fine and safe... How are the Christmas preparations coming along? I hope at least some of you have tried some wine this year. If you are on the lookout for recipes for baking Christmas Cakes & Cookies you can search my older posts.... Since Christmas is around the corner I thought of posting a couple of wine recipes I tried recently.... Hope you guys can make it just before Christmas or New Year celebrations....

Pomegranate Wine / Mathala Naranga Wine / മാതള നാരങ്ങാ വൈൻ 


Pomegranate -1 kg / (6 - 8 numbers)

Sugar – 1 kg

Water – 3 ½ litres

Lemon juice and zest from one lemon

Orange juice and zest from one orange

Cloves -4 nos

Cinnamon – 1 x 2” piece

Yeast – ¾ tsp


  • Cut pomegranates into half and remove all of the fruity seeds into a bowl. Be sure not to include any of the pomegranate's pith or skin, as this can cause the wine to taste bitter. Crush the pomegranate seeds slightly in the mixy or with a handheld blender or with a potato masher.
  • With a citrus peeler or vegetable peeler thinly peel the orange zest and lemon zest without the white part. Extract the juice from the orange and lemon and keep aside.
  • Boil sugar and water in a big vessel. When the mixture begins to boil switch off the flame. Add all the ingredients except yeast to the boiled water.  
  • Mix thoroughly and allow the pomegranate mixture to stand for an hour or so, until it is lukewarm.
  • When the mixture becomes lukewarm, add yeast and mix well.
  • Transfer the mixture to a sterilized glass bottle / bharani, cover it and leave for 20 days stirring daily.
  • After 20 days, strain the mixture through a cheese/ muslin cloth in to a clean dry bottle.
  • Keep this again for 7 days untouched.
  • After 7 days strain the wine again, pour it in to clean dry bottles and use. 

 Check out Tips for Making Homemade Kerala Wines

Read More » Print Friendly and PDF

Monday, 31 August 2020

Wishing you all a Very Happy and Prosperous Onam 🌼🌸🌺


Read More » Print Friendly and PDF

Sunday, 31 May 2020

Japanese Milk Bread Rolls / Hokkaido Milk Bread

Due to Covid19, we are under complete curfew and we are allowed to go for grocery shopping only once a week after taking an online appointment.... So I have been baking different types of breads and buns almost every day.... Seems like my family is enjoying freshly baked homemade breads versus store bought now.... I will post those successful bread recipes I tried in coming posts.... 
Japanese Milk Bread or Hokkaido milk bread is made with a simple technique involving a roux "starter" known as tangzhong.... The roux is mixed into the final dough, producing wonderfully tender bread each and every time... I have made their rolls several times with different shapes over the years.... This bread recipe was used in Sausage Rolls recipe which is one of my initial posts.... Do try these incredibly soft rolls with any shape, be it simple round buns, braided or loaf, you will not regret it....  

Japanese Milk Bread Rolls / Hokkaido Milk Bread
(Recipe from here)
Yield -8 Rolls

Tangzhong (starter)
3 tablespoons (43g) water
3 tablespoons (43g) whole milk
2 tablespoons (14g) Unbleached Bread Flour / All purpose flour
2 1/2 cups (298g) Unbleached Bread Flour / All purpose flour
2 tablespoons (18g) Milk Powder
1/4 cup (50g) sugar
1 teaspoon salt
1 tablespoon instant yeast
1/2 cup (113g) whole milk
1 large egg
1/4 cup (4 tablespoons, 57g) melted unsalted butter

To make the tangzhong: 
  • Combine all of the ingredients in a small saucepan, and whisk until no lumps remain.
  • Place the saucepan over low heat, and cook the mixture, whisking constantly, until thick and the whisk leaves lines on the bottom of the pan, about 3 to 5 minutes.
  • Transfer the tangzhong to a small mixing bowl or measuring cup and let it cool to room temperature.
To make the dough: 
  • Combine the tangzhong with the remaining dough ingredients, then mix and knead — by hand, mixer, or bread machine — until a smooth, elastic dough forms.
  • Shape the dough into a ball, and let it rest in a lightly greased covered bowl for 60 to 90 minutes, until puffy but not necessarily doubled in bulk.
  • Gently deflate the dough, divide it into 8 equal pieces, and shape each piece into a ball, or any desired shape.
  • Place the rolls into a lightly greased 8" or 9" round cake pan. Cover the pan, and let the rolls rest for 40 to 50 minutes, until puffy.  
  • Preheat the oven to 176°C / 350°F. Brush the rolls with milk or egg wash (1 large egg beaten with 1 tablespoon cold water), and bake for 25 to 30 minutes, until golden brown on top; a digital thermometer inserted into the center of the middle roll should read at least 190°F.
  • Remove the rolls from the oven. Allow them to cool in the pan for 10 minutes, then transfer them to a rack and cover with a cloth to cool completely.

Read More » Print Friendly and PDF

Thursday, 28 May 2020


It’s been a while I haven’t posted anything here....Hope all of you are safe and staying home... 2019 was a really hectic year as my son was in class 10 and we were busy running from one tuition to another.... I was looking forward to his exams getting over so that we could relax a bit..... But New Year’s Day started off with the very sad news of my Dad passing away all of a sudden.... I was devastated, even though he look tired his health was perfectly ok... We all went to India to bid farewell to my dear dad... I was stressed out, on one side the shock of my dad’s sudden passing and on another side my son’s final exams....It was really tough for me as I have never really overcome my mom’s demise even after 23 years... Believe me it is really hard to cope with our near & dear ones demise... I am trying really hard to come to terms with this situation....

Now the whole world is fighting the Corona virus. Here in Kuwait we are having lockdown from mid-March which resulted in cancellation of the last exam of my son! The whole year’s hard work washed away by a virus! So now from March we are all at home under lockdown, first partial curfew and now full curfew.... But thankfully we are all safe and I hope and pray this crisis will end soon.....

I will try to update this space as and when I get time.... I know people are not following blogs now a days and all are after you tubers only..... but somehow I really love blogging and now it’s a space I document my tried and tested recipes and I hope some of you may find it helpful..... I will come back with recipe posts soon.... mean while stay home and stay safe....

Love..... Stay safe....


Read More » Print Friendly and PDF
Related Posts Plugin for WordPress, Blogger...