Finally made it
 There were tins of caramel condensed milk lying in my pantry brought by my hubby .I usually lick the tin off but since it's highly fattening I hav kept it closed in the upper shlef of my kitchen cabinets where my hands can't reach .
But it is always on my mind 😂😂finally gathered some guts and opened one tin to make some icecream and the rest I used for this sumptuous cake
This cake is one of the best est cake I baked till date ..it was just a experiment.i referred many recipes online but wasn't happy with any so just made a small cake as an experiment .The cake turned out to be super awesome therefore quickly made note of it so that I can keep baking this awesome goodness.
I have used Nestle caramel you can use Ddl or make.caramel sauce and use it

for the cake
125 gms flour
1 tsp vanilla extract
1 tsp baking powder
1/2 tin caramel condensed milk
100 gms butter
2 eggs .

Sift the flour and baking powder and keep aside.
In a bowl take butter and beat it
Then add eggs ,vanilla extract and continue to beat
Add the condensed milk and beat it till well combined.

Add the flour and mix well
Pour it in the prepared Tin
And bake it for 45 mins .

let it cool completely
Slice the cake into 2
Prepare the whipped cream by beating cream icing sugar on a high speed till stiff peaks formed,i have aded 2tbsp caramel for caramel icing
Apply a dollop of whipped cream and crumb coat it,repeat with the remaining cream and cover the cake completely
For The flowers i have used russian nozzles and the icing is swiss meringue buttercream.
Will be updating the smbc icing soon

If you don't have caramel condensed milk use half tin condensed milk and 2 tbsp of caramel instead .

Mushi cutlets in appe pan

Fish balls are nothing but fish cutlets shaped in balls and fried in Appe pan ..We love fish cutlets at home esp My hubby loved it so made this on his request ..This time I decided to give it a round shape and fry it with very little oil .
This yummy fish ballad were loved by all those who tried ..I served it along with some mustard and ketchup ..You can serve this as an appetizer for any parties or dinners ,it sure will be a crowd pleaser .
Crispy fish balls
The recipe is pretty simple ..I have used shark fish you may use any fish you prefer .If you don't have an appe pan you can shape them in croquettes or cutlets and pan fry them .

2-3 medium sized Shark fish
4-5 Green chillies
1/2 cup coriander leaves
1 teaspoon cumin seeds
1 tsp Lime juice
1 1/2 inch Ginger
6-7 cloves garlic
1-2 Bread slices
Bread crumbs as needed
1/2 tsp garam masala powder
1/2 tsp pepper powder
Turmeric powder 1/4 tsp
Boil the fish with salt ,turmeric powder and water .
Discard the thorn and shred to pieces .
Chop the coriander and mint also chop the green chillies garlic and ginger fine .
Mix together all this with a slice of bread in mixer until it all blends well.
Remove this mixture in a bowl add garam masala powder ,lime juice and salt if required ,pepper powder and mix well .
Make small balls.
Mix cornflour with water and make a slurry.
Dip each balls in cornflour Slurry and roll it in breadcrumbs until each ball is well coated .
Keep it in the fridge for 10-15 minutes .
Heat oil in a pan ,once hot deep fry till golden brown .
I have used Appe pan to fry these .
Heat Appe pan add few drops of oil in each cavity .
Reduce the flame to medium and fry till golden brown.
Using wooden skewers remove each ball once fried on kitchen towel or absorbent paper .
Serve hot with ketchup or any dip .

You can use any fish like rawas ,salmon tuna mackerel etc
I have never used eggs for fish cutlets if you prefer you may use .
Refrigerate for 15 minutes at least .

Thai Chicken Peanut Butter Noodles ,spicy yummy chicken noodles taste simply yumm ..If you love noodles and want to try something different than Hakka and schezwan style then try this peanut butter noodles .
You can use spaghetti instead of noodles ...

3 packets egg noodles 200 gms each
200gms chicken breast
1red bell pepper
1 yellow bell pepper
1green capsicum
1 carrot
3-4 Spring onion
1/4 cup peanuts
1 tsp sesame seeds .

For the sauce
1/2 cup peanut butter
2 tbsp siracha sauce
1 tbsp soya sauce
1/4 cup chicken stock
1 tsp honey
4-5 garlic minced
1 inch ginger minced


Boil noodles with salt till done
Make sauce by mixing all ingredients
Boil chicken and shred to pieces .
Heat a pan add oil then add minced garlic ,spring onion and carrots saute on high flame

Add bell peppers and saute for.some time .
Add the sauce and mix well .
Then add in the noodles and toss it we till the sauces have coated the noodles.
Add the shredded chicken and mix
Lastly add the spring onion green and sesame seeds and peanuts and serve 

 You may adjust the sauces as per taste 
You can use leftover chicken roast as well .
I have used smooth peanut butter if you prefer chunky you can use it .

Happy New Year 2017 to all my readers and friends ..May this year be filled with lots of joy and blessings ..On this first day of this beautiful year sharing with you all a Chocolate  truffle cake a rich moist chocolaty cake which just melts in the mouth .Chocolate truffle cake is hubby's favourite so had to make this on our anniversary .It was simply delish .Moist cake with lip smacking chocolate ganache .
The taste was super  yummy i have used perfect chocolate cake recipe fpr the cake and sandwiched it and covered it with ganache .The little rosettes is whipped cream with little ganache .The cake was enjoyed by all my family members and neighbours .I also made a swiss roll which will soon be on the blog .

For the cake
2 eggs
1 3/4 cup flour/maida
3/4 cup cocoa
2 cup powdered sugar
1/2 cup oil
1 cup boiling water
1 cup milk
1 1/2 tsp baking powder
1 1/2 tsp baking soda  
1/4 tsp salt
2 tsp vanilla essence
Foe the ganache
400 gms dark chocolate
400 ml fresh cream .

1/2 cup whipped cream for rosettes .

Line two 9" pan with parchment and grease it with oil /butter .
Preheat oven at 180 degree for 10 minutes .
Sift flour ,baking powder ,baking soda ,salt ,cocoa powder thrice and keep aside .
In a bowl mix sugar and sifted flour .
Add milk ,oil and eggs and mix it well with a beater or a whisk until well combined .
Lastly add boiling water and mix .
Pour the batter in the prepared pan ,the batter will be thinking and look runny  need not to worry .
Bake for 30-35 minutes at 180 degree Celsius until the toothpick comes out clean .
Allow the cake to cool completely .

Prepare the ganache
Scald the cream over med flame ,until bubble appears at the edges .
Add the chopped chocolate and let it sit for sometime .
Mix well with a spatula until chocolate melts and is mixed with the cream .

Sandwich the cake with a dollop of ganache spread it all over .
Place the cake and cover it with ganache
Decorate as you want ,I have made rosettes with whipped cream mixed with ganache using a star noozzle
Let the cake set for an hour before you cut and enjoy the moist delicious chocolate truffle .

I have used 2 , 9 inch tin you can make it one cake tin 9*13*2

Mawa and Egg Pudding a very yummy and different pudding rich in taste ,this is one of the best pudding i have made and tasted beleive me pics do not do any justice with the taste  of this pudding ,you got to try it .I have added evaporated milk ,the taste was really rich and super delish

4 eggs
3/4 cup sugar
2 1/2 cup milk*
1 cup /mawa /Khoya *
2 tsp vanilla essence
2 tbsp Ghee or butter
1/2 cup sliced almonds
1/4 cup sliced Almonds and Pista for garnish

Beat eggs and sugar together
Then add khoya and butter and blend
Add evaporated milk,vanilla and blend together
Mix in the sliced almonds .
Pour it in greased 8*8 pan ,I used a 6 inch and these two ramekin to bake this.
Garnish with almonds and pista
Preheat the oven at 180 degree Celsius for 10 minutes .
Bake for 25-30 minutes or until toothpick inserted comes out clean.

You can replace the evaporated milk with full fat cream milk
If you don't have mawa add milk powder

easy fruit cake
Love Christmas fruit cake and still want a  no alcoholic  fruitcake ..Have you forgotten to soak nuts in the rum  and you still want to enjoy a Soft and delicious cake easy to make ,then look no further try this easy fruit cake today ....
I call this my last minute Christmas cake ,perfect  when you really have no time on hand to soak the nuts in rum.and also best option for the people who don't consume alcohol .I always bake this cake for me as I too don't like or consume cake made with rum soaked fruits so every year I bake two fruit cakes one is this one and the traditional Christmas fruit cake with soaked fruits.
This cake is soft with a lovely texture and fry easy to prepare ..We boil the butter with sugar and spices and raisins and sugar which makes this cake soft and flavourful ..Though it doesn't have any alcohol or rum it still is soft and moist.
This cake yields one 9*5*3 loaf or 2 small cakes .The best part of this cake is its soft even without the rum and you dont have to wait to enjoy this by feeding it with alcohol ,you can have it right after you bake it.

125 gms tutti-frutti/ candied peel
100 gms seedless dates .
200 gms raisins
100 gms walnuts
50 gms almonds
2 eggs
195 gms (1 1/2 cup) flour
55 gms(1/4 cup )butter
200 gms brown  sugar
1 tsp baking soda
250 ml water
1/2 tsp cinnamon powder
1/4 tsp nutmeg powder
1/2 tsp dry ginger powder


  • Line a 9x5x3 inch loaf pan with parchment and grease it with butter or oil .
  • Chop the almonds and walnuts and keep aside
  • In a saucepan take water ,butter sugar dates raisins and the spice powders and boil it for 5 minutes .
  • Allow the mixture to cool at room temperature .

  • In a bowl beat eggs add the boiled butter sugar mixture and mix well
  • To this add vanilla essence , flour and baking soda mix well
  • Now add the dusted walnuts,almonds  and candied peel and mix well .
  • Pour into the prepared cake tin

  • Bake in a preheated oven at 180 degree for 50-60 minutes or until skewer comes out clean .
  • Allow it cool completely .
  • Enjoy soft and moist fruit cake .

I have baked it in a 7 inch pan and two muffin liners.
* I have used 125 gms tutti ffutti ,you can take 150 gm
Dust the tutti frutti/candeed peel and the nuts with flour
You may use both golden and black raisins
If you wish you can add 1 tsp rum essence
Add 1/2 tsp salt along with the flour if using unsalted butter ,i skipped as i used salted butter.
this cake stays well for few days when covered and stored well ,it can also be frozen.
the baking time may vary it may take 50 minutes to 65 minutes to bake ,check inserting a skewer after 45 minutes.
If using a dark coloured baking pan ,reduce the temperature to 160 degree Celsius.

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