This has to be one of the best cakes I’ve tasted so far. For those who prefer a buttery..nutty..no chocolate flavoured cake , this is the one! And when it’s so easy to put together ( It’s crazy simple!) , it will you be your go to cake recipe when time is not on your side. I would serve it as a lovely desert after an Indian meal or just serve it at tea time with some lovely masala chai ..simply superb! 🙂 🙂
Recipe ( adapted from Sinfully spicy)
- 1 can of sweetened condensed milk ( 14 oz )
- 10 tbsp. melted butter, more for the cake pan
- 1/2 cup whole milk, at room temperature + 1 tbsp. milk
- 1 tsp baking powder
- 1+ 1/3 cup semolina ( not the fine variety )
- 1+ 1/3 cup almond meal
- 1/3 cup raw almonds for garnish ( on top)
- 1 tsp cardamom powder ( from 5 pods – just grind or powder the seeds)
For the sugar syrup
- 10 -12 crystal sugar cubes ( I used the ‘kalkand’)
- 6 tbsp. water
- 2-3 green cardamom pods ( smashed)
Preheat oven to 175 deg C
Get a large bowl, add to it the condensed milk, melted butter and milk. Mix well till well combined. Now add the semolina and the almond meal. Mix well then add the baking powder dissolved in the 1 tbsp. of milk that we kept aside earlier. Give it a few stirs and don’t over mix.
Get a 9″ x 2″ cake pan, butter and flour it. Line the base with parchment paper and pour in the batter. Scatter the top with the raw almonds and bake for 35 minutes or till the skewer comes out clean.
In the mean time , get a non stick pan and medium-low heat dissolve the crystal sugar and water. I just throw in the bruised cardamom pods and remove it at the end.
Once your cake is out of the oven, drizzle it with the sugar syrup and let it sit. Let it cool completely before you cut cos it will keep breaking if you cut it while it’s hot.
Serve it with some masala chai and you’ll be in heaven! Enjoy!
(adapted from Sinfully Spicy )
This is an amazing North Indian fish curry and I’m addicted to it. The best South Indian fish curry has to be my mom’s cos serve with fried french beans with coconut on the side and I’m in heaven. I wanted a different fish curry recipe and this recipe was amazing. My son even commented on it the minute I came home from work ( I made it before I left in the morning and I believe the flavours were well steeped by lunch time!) 🙂 Anyway Let’s get on with the recipe.
4 black Pomfret or Mackerel steaks
1 tsp turmeric ( to rub the fish with)
1 cup finely diced red onions
4 tbsp canola oil
2 garlic cloves, minced
1 tbsp grated ginger
2 tomatoes chopped fine
1.5 tsp coriander powder
1 tbsp chilli powder ( adjust to your taste)
1 tsp turmeric powder
1 tbsp kasuri methi
1/2 tsp amchoor powder ( dry mango powder or substitute with a 1.5 tsp of lemon juice)
1.5 cup of water
salt to taste
2 tbsp chopped coriander
Firstly rub the fish steaks with the turmeric and leave it in the fridge until needed.
Get a wide heavy bottomed pan, add the oil and heat it on medium fire. Now add the chopped onions, saute till just browning then add chopped garlic.Saute for about 1-2 minutes then lower heat and add chopped tomatoes, grated ginger, turmeric, coriander and chilli powder. Saute on low medium heat till the oil starts separating on the sides. This should take about 10-12 minutes and add some water if it”s drying up too fast. This is the most important part because the flavours will start to melt into each other now , so don’t rush this process! 🙂
Add the marinated fish steaks , together with the kasuri methi and amchoor powder.
Mix the masala gently and make sure fish well coated , again a little water to loosen the masala and gently simmer on low-medium heat for 10 minutes.Check for salt and add as needed. Once it’s done, add the chopped coriander leaves and let sit for 40 min- 1 hr and wallah an amazing fish curry!
Serve with white jasmine rice.