Tres Leches Cake

Tres leches, which means “three milks” in Spanish, refers to the Whole milk, Condensed milk and Evaporated milk that make up the creamy soaking sauce for the baked cake. Over time, it saturates the cake, making it soft and luscious. Serve with thick garnish of softly whipped cream and some berries or sliced fruit to complete the presentation.

AP Flour - 1 1/2 cup

Baking powder - 1 tsp

Salt Butter - 1/2 cup

Sugar -1 cup Egg - 5, at room temperature Vanilla extract - 1 tsp Whole milk - 2 cup Sweetened Condensed Milk - 1 can Evaporated Milk - 1 can

Whipped Cream - 1 1/2 cup

Preheat oven to 350 F. Grease and flour a 9x13 inch baking pan.

In a medium bowl, whisk the AP Flour with Baking powder and a pinch of Salt.

In the bowl of a stand mixer fitted with the paddle, cream Butter and 1 cup Sugar. Add Eggs and 1/2 tsp Vanilla extract at medium-high speed until light and fluffy,. Add half of the Flour mixture and mix at low speed until just incorporated. Gradually add the whole Milk, then mix in the remaining Flour mixture.

Pour the batter into the prepared baking dish and bake for 25 minutes, or until the center of the Cake springs back to the touch. Transfer the baking dish to a rack and let the Cake cool for at least 30 minutes.

Combine the Whole milk, Condensed milk and Evaporated milk together and keep aside.

Using a fork, poke holes all over the cooled Cake. Gradually pour the Milk mixture over the entire cake. Cover with plastic wrap and refrigerate for at least 4 hours or overnight.

Cut the Cake and serve with Whipped cream and Mint.

Pav Bhaji

For Pav:

AP Flour - 1 cup

Instant Yeast - 1 tsp

Sugar - 1/2 tbsp.

Butter - 2 tsp.

Milk - 1/2 cup

Oil

In a large bowl add AP Flour, Yeast, Sugar, Butter and Milk. Knead the mixture into a sticky, soft Dough.

Smear the Dough with Oil and rest aside for 1 hour. The Dough would double in time.

Punch the Dough and knead again. Make small balls with the Dough and place it in a baking tray. Rest the Dough until it doubles in size.

Preheat oven to 300 F. Brush the Dough with Egg Whites and bake for about 20 min.

For Bhaji:

Potato – 2, diced

Plantain - 1, cubed

Cauliflower – 1 cup, chopped

Green Peas – 1/2 cup

Carrot – ½ cup, diced

Turmeric – ¼ tsp

Salt

Oil – 1 Tbsp.

Butter – 1 Tbsp.

Cumin Seeds – ½ tsp

Asafetida – 1/4 tsp

Chili Powder – 1/2 tsp

Garam Masala - 1/2 tsp

Onion – 1, chopped

Ginger Garlic paste – 1 tbsp.

Ginger – 2 tsp, minced

Tomato – 2, chopped

Tomato Sauce – ½ cup (1/2 of 8 oz. can)

Pav Bhaji Masala – 2 tsp

Coriander Powder – 1 tsp

Lemon Juice

Cilantro – 5 sprigs, chopped (for garnishing)

Pav Buns - 6

In a pressure cooker add Potatoes, Plantain, Cauliflower, Green Peas, Carrot, Turmeric, required Salt and Water. Mix well. and pressure cook for 1 whistle. Allow the pressure to come down naturally

Heat Oil and Butter in a skillet.

Add Cumin and allow it to sputter.

Add Asafetida, Chili Powder and Garam Masala.

Sauté Onion until translucent.

Add Ginger Garlic Paste and cook until the raw smell goes away.

Add Tomatoes and cook closed until soft and Oil oozes out from this masala.

Season the mixture with Pav Bhaji Masala and Coriander Powder.

Stir in cooked Vegetables; mash them and cook closed for 5 min.

Turn off heat and garnish with Cilantro, Onion, Green Chilli and Lemon Juice.

Serve with toasted Pav buns.

Kulfi

Milk - 4 cup

Cardamom Powder - 1 tsp

Sugar - 3 tbsp.

Corn Flour - 2 tsp, blend to paste

Khoya or Milk Powder - 4 tbsp., grated

Almond - 15, powdered

Pistachios - 15, powdered

Kesar / Rose essence - 1 tsp

Saffron - 1 tsp

Bring Milk to boil in a large pot. Keep on stirring and cooking the Milk until it begins to thicken. Stir in Cardamom powder.

Add Sugar and Corn Flour paste. Keep on stirring and cooking so that no lumps are formed.

When the mixture has thickened stir in Khoya, Almonds and Pistachios. When the ingredient are mixed through turn off heat and add the Kesar essence and Saffron.

Allow the mixture to cool down completely and pour into Kulfi moulds. Place the Kulfi moulds into the freezer until the Kulfi is completely set. Remove the Kulfi from moulds when you are ready to serve.