Rasmalai Cake or the Indian version of  tres leche  the most trending fusion cake is absolutely delicious and melt in mouth .Saffron or Kesar sponge soaked in the  rich rasmalai syrup/sweetened milk flavoured with saffron and nuts filled with rasmalai slices  then topped with richand delicious cream which is flavoured with kesar  and sandwiches and topped with soft and spongy Rasmalai/Rasgullas and garnished with pista ..Simply divine.
Rasmalai is one of my personal favourite Indian sweet and tres leche cake is another favourite flavoured cake so when these two are combined in a single cake its definitely a delicious treat.Had been wanting to share this classic cake since many months finally its up here..do try this Im sure you will defintely love it
for the cake
1 cup flour/maida
100 gm/1/2 cup butter
2 eggs/see eggless option in the notes
2 tbsp milk
1/2 tsp kesar  essence/rose essence or 1tsp vanilla essence
3/4 cup powdered sugar
1/2  cup milk powder
1 tsp baking powder


  • Sift the flour ,milk powder, baking powder and keep aside
  • In a bowl take soft butter and sugar and whisk /beat till creamy
  • Add eggs and beat till mixture is well combined

  • add essence and the milk and beat for a minute
  • Add in the sifted flour in two to three additions

  • Pour the batter in the prepared cake pan
  • preheat oven at 180 for 10 minutes
  • bake for 35 to 40 minutes or until skewer or toothpick inserted comes out clean

  • allow the cake to cool completely
  • Then slice into two using a knife or thread
  • meanwhile prepare the cream ,
  • keep the bowl and beaters in the fridge for 15 to 30 minutes

  • take 1 and 1/2 cup whipping cream add 2 tbsp milk form the rasmalai and few drops of kesar essence or powdered cardamom and saffron infused milk
  • Beat till stiff peaks are formed.

  • on one slice of the cake add 3 to 4 tbsp rasmalai milk and also top it with few rasgullas
  • take a dollop of the prepared cream and cover the cake
  • keep it in the fridge for 30 minutes
  • then cover it with the other half
  • soak the  3 tbsp rasmalai on the upper part of the cake facing toward you
  • keep it in the fridge for 15 minutes
  • then cover the cake totally with the cream
  • garnish with with nuts and also place some rasgullas 
  • cool for 2 to 3 hours and enjoy

for homemade rasmalai follow this recipe
to make this cake eggless replace eggs with 1/2 cup curds/yogurt mixed with 1/4 tsp baking soda and add in place of eggs
You can add 3/4 to 1 cup of sugar to the cake 

Mixed fried rice is an all time favourite at my place,Like every other Indian we too prefer indo Chinese version of fried rice .If you are familiar with my blog you must have come across some indo Chinese dishes like schezwan noodles,schezwan lollipops and some fried rices This is how much we love Chinese but always prefer homemade .
Since I don't like  eggs in rice or noodles i place a fried egg for my hubby who is an ardent egg lover .so try this delicious and super easy mixed fried rice for your loved ones.
2 cups Cooked basmati rice or any grain
1 cup chicken cut in small chunks
8 to 10 shrimps or prawns
2 tbsp homemade  schezwan sauce
1 tsp soy sauce
2 to 3 tbsp red chilli sauce
1 carrot
1 capsicum
3 to 4 spring onions both green and onions chopped
2 tbsp to 3 tbsp Oil
Salt and pepper to taste .


  • Cook rice till done and spread it on a tray and keep aside in  the fridge for 1 hour .
  • Chop all the veggies and keep ready .
  • Marinate the chicken with salt lime and pepper powder
  • Also marinate the shrimps with salt pepper and lime juice .
  • Once you are ready to cook heat a wok or a pan add 2 tbsp Oil
  • Once the oil is hot add the crushed garlic and saute
  • Then add the chicken and saute till it's tender once cooked remove it in  a plate
  • In the same oil add the prawns and saute till they turn pink ,remove them in a plate.
  • If the oil is less add 1 to 2 tsp once hot add the garlic and saute
  • Then add the spring onions not the green part saute for a while
  • Add the carrots and saute
  • Add the capsicum and saute for 3 to 4 min
  • Now add the sauces and give it a mix then add the chicken and shrimps
  • Add the cooked rice and saute till it's mixed well.
  • Check if you need to add more chilli or soy sauce
  • Mix in the spring onion green .
  • Also add salt and pepper if required  .
  • Just before serving break a egg in a pan add salt and a dash of pepper
  • Serve  hot with the fried egg and some butter garlic prawns or chicken lollipops.

A day old rice works best as it has no moisture so if you have leftover cooked rice keep it in the refrigerator and make some fried rice.
If using fresh rice make sure you cook the rice at least 2 hours before you start making fried rice and spread the rice in plates and keep it in the fridge .
Make sure the rice is drained well if there is moisture the rice grain will break while frying .
You can use boiled or left over roasted chicken  shred to pieces before using.
Add more veggies if you prefer .
Also the sauces can be added as ones preference .

Kalakand is a delicious Indian sweet /dessert made from milk and cottage cheese .Its super delicious juicy,soft  and yummy fudge ..The texture is supposed to be grainy/danedar .I have shared a quick kesar kalakand in My early blogging days ..Since its Summers now and the king of fruits Mango is available in plenty , I thought of sharing Mango kalakand this time.
how to make mango kalakand

If you have never tried or tasted mango kalakand you should be trying this soon .I can't describe in words how delicious this is.The flavour of the fresh mango pulp is simply amazing

mango kalakand recipe

It was just too good,do give it a try You sure gonna love it..

mango kalakand with paneer

3 cups full fat cream milk
100 gm paneer
1/2 cup fresh mango pulp
3 tbsp milk powder
1/2 cup sugar or 3 tbsp condensed milk
1/2 tsp cardamom powder
nuts to garnish

  • Heat a  wide pan /thick bottomed pan add milk and let it thicken
  • Add the crumbled paneer and keep stirring it over low flame 
  • Add the milk powder and continue to stir
  • Once it thickens add the condensed milk or sugar and continue stirring so that it doesn't stick to the bottom and gets burned.

  • You will see the grainy texture ,this is when you need to add the mango pulp and stir with a spatula.
  • Also add the cardamom/elaichi powder
  • Cook till the mixture starts leaving the sides of the pan .
  • Grease a tray or thali with ghee
  • Spread the mixture on the thali and garnish with nuts.
  • Allow it to set for 2 to 3 hours.
  • Cut in desired shapes and enjoy soft danedar delicious kalakand. 

I have used Alphonso mango pulp hence the colour ,you can use frozen pulp as well
I have not used any essence since I  didn't want it to over power the kalakand.
Try and use homemade paneer.
I have used condensed milk ,you may need to add more condensed milk the sweetness was perfect for us as the mangoes i used were sweet.
You amy add more condensed milk or sugar as per your taste buds

mango burfi,mango kalakand with paneer

Laal Maas a fiery delicious curry from the Rajasthani cuisine .Laal meaning red the red colour comes from the special mathania chillies used ...This is a very flavourful and spicy mutton curry which goes well with simple jeera rice naan or Roti..

Basically mathania chillies and kachri powder  are used for this dish i have however used kashmiri red chillies  for this and also skipped the kachri powder .

12-15 dry  Kashmiri chillies soaked in warm water
1 garlic pod
1 inch ginger.
 1tbsp coriander seeds
1  tsp cumin seeds

1/2 kg goat mutton
3 Bay leaves
2 black cardamom
4 green cardamom
4-5 cloves
1 stick cinnamon
1 tbsp  ghee
1 tbsp oil
3 onion sliced .
1 cup yogurt
1/2 tsp turmeric powder
2 mace blades

Wash the mutton pieces add salt and turmeric and keep aside for 20 minutes.
Grind Garlic and ginger to paste
Dry roast 1 tbsp coriander seeds 1 tsp jeera 2 mace blades and one black cardamom.grind to powder
Whisk curd and add the powdered masala to this.
Heat pressure cooker add ghee and oil  bay leaves cardamom cinnamon and green cardamom and  saute.
Add the ginger garlic paste and saute till raw smell goes off.
Then add Onion and saute till golden brown.
Then add the chilli paste saute sometime till oil seperates
Then add mutton and saute/bhuno for few minutes
Then add powdered masala
Saute well
The add water and cover cooker and let it cook till tender
Serve hot with phulkas /rice /naan
You can saute or bhuno the chilli paste after adding the onions and Masala I prefer to saute it separately though.
If you find mathania chillies use thatinstead of kashmiri chillies 
Adapted slightly from Prashad by Jiggs  Karla
Chocolate fudge cake..Rich ,moist chocolaty gooey fudgey chocolate cake ..Perfect for any occasion .The cake is super soft and moist and literally melts in the mouth..If your looking out for a rich decadent chocolaty goodness then look no further bake this today

for the cake
3/4 cup plain flour/maida
1/4cup cocoa powder
1 tsp baking powder
1 egg
1/2tsp baking soda
1/2 cup brown sugar
1/2 cup powdered sugar
1/4 cup oil
1/2 cup boiling water
1/2 cup buttermilk(milk mixed with 1 tsp vinegar or lime juice)

200 gm dark chocolate
200 ml fresh cream

  • Sift the flour cocoa powder baking powder baking soda and salt and keep aside.
  • .Add oil butter milk vanilla extract and continue to whisk add egg and whisk. 
  • Then add in flour and gently fold with spatula till all is combined.
  • Lastly add the hot water and mix well.
  • Pour the batter in prepared baking pan
  • Bake for 35 to 40 min or until toothpick inserted comes out clean
  • Allow it to cool completely before you cut it in two layer
  • Make ganache meanwhile
  • In  a bowl add fresh cream and place it over double boiler
  • Once you see bubbles appearing at the corner of the bowl add in chopped chocolate
  • The chocolate will melt ,mix it well with a spatula.
  • Let the ganache come to room temperature
  • Using a offset spatula spread a thick layer and sandwich the cake with another layer
  • then completely cover with ganache.
  • Decorate as you like.

Dum ka Qeema or Kheema is an sumptuous dish from the Hyderabadi cuisine. It's an amzingly Mouthwatering dish famous in Hyderabad and Pakistan  which can be relished with Naan  paratha or Roti. You will fall in love with the flavours and taste..One of the best dishes I have trued from the Hyderabadi cuisine.
As the name suggests the kheema or mince is cooked on dum thats slow cooking. The processes is as similar as the one done for biryani..The mince or kheema is marinated with spices yogurt and then slow cooked in till it's done and then smoked for the barbeque flavour.If you love seekhs and barbeques you should definitely try this out .
hyderabadi dum ka kheema recipe
The dish is basically dry and it's supposed to be eaten with Naan /Paratha or roti.
1/2 kg mutton or beef Kheema/mince
1/2 cup curds/yogurt
1 tsp lemon juice
2 tbsp besan/chickpeas flour/chana
1 1/2 tsp khus khus
2 tbsp chironji powdered or ground to paste*
1 tbsp ginger garlic paste
1 small bunch coriander leaves
Handful mint leaves
3 to 4 green chillies
1 1/2 tsp Red chilli crushed or powder/as needed
1/2 tsp Garam Masala powder
1/4 tsp turmeric powder
2 tbsp Oil/ghee
2 Bay leaves
3 to 4 green Cardamom
2 inch Cinnamon
1 large/2 med Onions sliced and fried


  • Make a paste of coriander, green chillies ,mint leaves and khus khus or poppy seeds
  • In  a bowl take mince to this add the ginger garlic paste,lime juice  salt and whisked yogurt and keep aside for an hour
  • Then add the ground paste of coriander and mint leaves.
  • Add the chironji or  charoli powder/paste.
  • Mix in the fried onions/barista and the red chilli flakes,turmeric powder and keep it in the refrigerator for 2 to 3 hours.
  • Heat a kadhai/vessel add oil then add bay leaves ,crushed cardamom and Cinnamon
  • Let it saute for few seconds then add the marinated kheema/mince and saute for 8 to 10 minutes over medium flame till the oil sepearates.
  • Then add about 1/2 to 3/4 cup water ,the mince will leave some water ,you can cover the lid and let it cook without adding water as well.
  • Cover the lid and cook on low flame till done.
  • Add garam masala powder and mix well .
  • Once the mince is cooked place a piece of hot coal on a foil ,add a drop of oil or butter on the smoking hot coal and immediately cover with a lid.
  • Let the smoke get infused in the mince for about 3 to 4 minutes,then remove the foil and the coal and discard it.
  • Garnish with chopped chillies ,onion rings some mint and coriander and serve it with paratha/ naan/roti

you can use beef or mutton mince you can try with chicken mince as well but it taste best with mutton or beef
adding charli/chironji is optional you can add almonds powder if you have no access to khus khus and chironji
if using chana roast it then powder it before marinating the mince 
this dish is supposed to be dry without any gravy but you can always add water and make a thick gravy acc to your taste buds

dum ka qeema
I served with sooji paratha and beef roast..it was finger licking yummmm

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