HOTCHULHA

We were invited to my friend’s son’s(Srikar) birthday. I made this cake once last year. When I gave this sample last year, I remember my friends liked it. I thought  I will make this Tres Leches Cake for  Srikar’s Birthday. I made this night before and took it to the party. You don’t believe how much fun Srikar and his brother had with this cake. Parents also loved this cake.

Try this and I am sure you will like it too. Just a warning… It is too rich!!!.

Ingredients:

• Unsalted butter – 4 Ounces(1 Stick)
• Pure Vanilla Extract – 3 Teaspoons
• Large Eggs – 7
• Baking Soda – 1/4 Teaspoon
• Salt – 1/4 Teaspoon
• Sugar – 1 Cup
• All-purpose flour – 1 Cup
• Sweetened condensed milk – 1 can (14 ounces)
• Evaporated milk – 1 can (12 ounces)
• Whole milk – 2 Cups
• Heavy cream – 2 Cups
• Strawberries – 1 Cup – Sliced & Diced – fresh

Method:

First we will be Making the Cake & then before serving, we will be decorating it with Heavy cream and Sliced & Diced fresh fruit such as Strawberries or Pineapple.

1. Preheat oven to 350 degrees. Butter   9 X 13 inch glass or Ceramic Baking Dish
2. Heat Butter in a small saucepan over medium heat, swirling occasionally until butter browns about 6 to 8 minutes. Remove it from the heat and let it cool. Now add the vanilla.
3. Whisk egg whites, baking soda and salt with a mixer until soft peaks form(2 to 3 minutes).
4. Add yolks and whisk until combined. Reduce mixer speed to medium. Add sugar in a slow steady stream and mix until combined.
5. Using a rubber spatula, quickly and gently fold butter mixture into egg mixture.
6. Combine flour in a small bowl. Sift 1/3 cup flour over egg mixture and gently fold to combine. Working quickly, sift remaining flour mixture over egg mixture in 2 additions and gently fold to combine. Pour batter into prepared dish and bake until golden and tester inserted into center comes out clean(20 to 25 minutes).
7. Meanwhile, Whisk together the 3 milks in a medium bowl. Pour over cake as soon as it comes out of the oven, Transfer cake in dish to a wire rack to cool completely. Cover and refrigerate it overnight.

Serve cake with heavy cream and sliced Strawberries.

Enjoy your awesome Tres Leches Cake.

Ingredients:

• Maida(all purpose) Flour – 1.5 Cup
• Sugar – 1 Cup
• Vanilla Essence – 2 teaspoons
• Eggs – 2
• Vegetable Oil – 1/2 Cup
• Water – 1/2 Cup
• Salt – 2 pinches
• Unsweetened Coca Powder – 3 Tablespoons

Method:

1. Pre-heat the oven to 350 degrees.
2. Put all the dry ingredients and mix them well.
3. Now put all the wet ingredients and mix them slow with hand mixer.
4. Grease the 9 inch pan and put this mix and bake it for 40 minutes.

Your Chocolate Cake is ready!

Ingredients:

• Home made Curd – 1 Cup
• Honey – 1 Tablespoon
• Salt – 1 pinch
• Blueberries – 1/4 Cup
• Sabja (takmaria) Seeds – 1/4 Teaspoon

Method:

1. Soak the Sabja Seeds in 1 Tablespoon of Water and keep it aside.
2. Crush the Blueberries with fork and keep it aside.
3. Take a glass and put curd, blueberries, salt, honey and soaked sabja Seeds. Mix this very well.
4. Your summer delight is ready. Enjoy and relax with each sip.

Ingredients:

• Semiya Vermicelli – 1 cup dry roast
• Sugar – 3/4 Cup
• Cashews – 20
• Raisins – 25
• Shredded Dry Coconut – 1/4 Cup Dry Roast
• Poppy Seeds – 1 Table Spoon
• Cardamom Powder – 1/4 Teaspoon
• Ghee – 8 Table Spoon
• Orange food Color – 1/8 Tea spoon
• Unsweet Kowa – 1/4 Cup

Method:

1. Dry Roast the Vermicelli.
2. In a medium size bowl, put the Semiya and cook them al dente and drain and keep them aside
3. Dry Roast the coconut & poppy Seeds separately and keep them aside.
4. In a heavy bottom pan put the 2 tablespoons of Ghee and fry the Cashews, Raisins and fry them and keep them aside.
5. In the same pan pour the sugar, sweet color and 1/4 cup of water and let the sugar melts and now put the drained vermicelli, unsweetened Kowa and mix them gently.(Don’t mix them like a paste).
6. Put the remaining ingredients, cashews, raisins, poppy seeds, cardamom powder and mix them gently.
7. At this point it should look like dry semiya upma.

Note: In place of 1/4 cup of water, you can put milk.

This can server hot or cold. Also this can be stored in fridge for up to 2 weeks.

When I was a kid, my elder brother was serving in Indian Air Force.

He used to come home once a year. While going back, my mom used to make this Chandal Halwa as a care pack.

In those days, it used to stay fresh for 2 weeks as long as you don’t use a wet spoon. 

Ingredients:

• Chanadal – 1 Cup
• Gud (Jaggery) – 2 Cups
• Elachi – 1/4 Teaspoon
• Poppy Seeds – 1 Tablespoon
• Dry Coconut – 1/4 Cup – Shredded
• Cashews – 1/4 Cup
• Raisins – 1/4 Cup
• Ghee – 4 Tablespoon
• Cinnamon stick – 1 inch
• Cloves – 2

Method:

1. Put Chanadal in pressure cooker and put 2 cups of water and cook it for 5 whistles.
2. Once the pressure is off, drain any water left from the cooked chana and mash it with spatula and put this pot on stove again and add the gud and let it melt and cook this till everything comes together and keep it aside.
3. Take a small pan and dry roast the poppy seeds, coconut individually. Add Ghee, put cinnamon Stick, clove, cashew, raisins and fry them and put all this in the Chanadal mix.
4. Finally add Elachi powder and mix it well.

Ingredients:

• Chocolate Cake – 1 Slice (Home made or Store Brought)
• Vanilla Ice Cream – 2 Scoops
• Raspberries – 10
• Pista – 10 Crushed into pieces
• Mint Leaves – 2 to garnish

Method:

1. Thaw the ice-cream in fridge until it looks like sauce
2. Take a plate and spread this ice-cream sauce and place the Chocolate cake slice on top of this and put the Raspberries on top of the slice.
3. Sprinkle the pista pieces and put a couple of mint leaves to garnish and serve this delicious dessert.

Falooda:

Ingredients:

• Vanilla Ice cream – 2 Scoops
• Cold Milk(Thick) – 1/2 Cup
• Almonds, Kismis(Raisins), Cashews and Dry Apricots – Chopped – 2 Tablespoons
• Cooked Falooda Samiya – 2 Tablespoon
• Pink color Syrup – 1/2 Teaspoon(store bought) – optional
• Sabja(Takmaria) Seeds – 1/2 Teaspoon – Soaked
• Coconut Powder – 1/2 Teaspoon

Method:

1. Take 1 Cup of whole milk and put 1 tablespoon of sugar and boil till it reduces to 1/2 cup and chill it.
2. Take a tall glass and put 2 scoops of ice cream. Put Semiya on one side and put coconut powder on the other side.
3. Now put the Sabja seeds and pink syrup. Add the dry nuts on top.
4. Now put the chilled milk on top.
5. You can garnish it with a cherry.

Your Falooda is ready. It is excellent for Summer.

Ingredients:

• All purpose flour(Maida) – 1/2 Kg
• Salt – 1 pinch
• Dry Coconut – Shredded – 2 Cups
• Elachi Powder – 1/2 tea Spoon
• Kismis(Raisins) – 1/2 Cup
• Cashew – 1/4 Cup
• Sugar – 1 Cup
• Poppy Seeds – 2 Tablespoons
• Oil for Deep Fry

Method:

1. Take a bowl and put the Maida, salt and 2 tablespoons of  oil and mix it into dough by adding water as needed.
2. Mix all the dry ingredinets and keep that mix aside.
3. Make small portions of maida and roll them as puris and put the dry mix 2 tablespoons and mold them as Kajjikayalu and deep fry them.
4. Your Gujiyas are ready!!!

Ingredients:

• All Purpose Flour – 2 Cups
• Sugar – 1 cup
• Eggs – 2
• Thin shredded Carrot – 2 Cups
• Baking powder – 1/2 tea spoon
• Baking Soda – 1.5 tea spoon
• Salt – 1/2 tea spoon
• Vanilla Essence – 2 Tea Spoons
• Raisins – 1/2 cup – cut into small pieces
• Vegetable oil – 3/4 Cup
• Milk(cold) – 1/4 Cup

Method:

1. Pre-heat the oven for 325 degrees
2. In the mixer, first put the wet things along with Sugar.
3. Then put the dry ingerdients and let it mix well.
4. Grease the pan before you put the stuff.
5. Now let it bake for 50-60 minutes
6. Let it cool before you cut the cake into small pieces for serving.