TRES LECHES CAKE/THREE MILK CAKE SPONGE: -Flour 1/2 cup ( 4 oz or 8 tbsp) -Sugar 1/2 cup (100 gms or 4oz or 8 tbsp) -Baking powder 1 tsp (optional) -Vanilla essence 1 tsp -Eggs 4 THREE MILK MIXTURE: 1 can of evaporated milk 1 can of sweetend condened milk 1 cup of whole milk or 1 pkt of fresh cream FROSTING: 100 gms of cream 200 gms of chocolate METHOD -Preheat the oven for 15 mins at 350F or 180C. -Separate the egg yolks and egg whites. -Start beating egg whites until light and fluffy. -While beating, add egg yolks one by one. -Next, add sugar and vanilla essence in the mixture until it is light and foamy. -Now add baking powder (optional) to the flour. -Gradually add flour in batches and fold with light hands until it is all mixed together. -Pour the batter into 8 inch greased pans. -Bake it for 12 min at 350F or 180C. -Let the cake cool for about 20 minutes and remove to a platter (make sure the platter has high edges because the mi
Tandoori Tangri Kebab Chicken Legs with chilli and cheese marinade Recipe adapted from a cook book Indian Kitchen. but i made it with a little twist. Main ingredient and first marination: Chicken legs/drumsticks 10 2 tbsp lemon juice 1tsp kashmiri lal mirch powder/daigi lal mirch (you can substitute it with paprika powder or normal red chilli powder) Salt 1/4 tsp Second marination or Main Marinade: 90 grams mild Cheddar cheese 1/2 tsp cornflour 30 ml double cream 3 tbsp Greek yogurt (or hung curd) 1 egg 1 tbsp garlic granules (garlic paste) 1 tsp ginger paste 1 tbsp coriander 1 tsp finely chopped green chillies Basting/ dripping to moisten the chicken legs: 2 tbsp butter 1/2 tsp coarsely black pepper 1/2 tsp red chilli flakes Method: Do the first marination of chicken pieces with salt, red chilli powder/kashmiri chilli powder (whichever you are using) and lemon juice. Score or prick the chicken legs carefully with a