Sunday, June 9, 2019

Pistachio Tres Leches On 9th Blog Anniversary!!!!!

Nine years of blogging, with lots of memories and experiences in my life. Got many friends, well wishers and many many more. only with this platform now I'm an author of my own first cookbook. I had gone through many inspiring people and stories. Thank you each and everyone for the support you all gave me in these years. Your words and comments are my strenght to continue this journey.

To celebrate this I'm posting Pistachio Tres Leches or Pistachio Milk Cake. The very trendy cakes now a days. Made this for this eid day and all liked it very much. Very easy and yummy dessert to treat your loved ones.

Now to the recipe:


For The Sponge:

6 Eggs
1c All purpose flour
1c Sugar
1/2 tsp Baking Powder
1/2 tsp Vanilla essence
3tbsp Pistachio paste 
1tsp Oil
A pinch of salt
Few drops of green food color

For The Milk:

2tin Evaporated milk
2tins Condensed milk
2c Milk
4tbsp Pistachio paste
Few drops of green food color
1c Whipping cream 
Macarons and crushed pistachios for garnishing (optional)


Making The Sponge:

1.Soak 1c pistachios in water for half and hour and paste it to fine paste.
2.Beat the eggs and sugar till pale and fluffy.
3.Add the vanilla essence, green color and pistachio paste and beat well.
4.Sieve the dry ingredients and fold in well into the beaten egg mixture.
5.Add the oil and foldin.
6.Grease a cake tin with butter and dust with flour.
7.Pour the prepared sponge batter to the cake tin.
8.Preheat the oven at 200 deg c for 10 mins.
9.Bake the sponge at 180 deg C for 15 to 20 mins or till the tester comes out clean.
10.Cool the cake well and poke few holes on the cake.

Preparing The Milk:

1,Mix the ingredients for the milk. Keep 1c reserve to pour while serving.
2.Pour it all over the cooled cake.
3.Now whip the cream and spread or decorate over the cake.
4.Garnish with crushed pistachios,macarons etc.
5.Keep this refrigerated for few hours or overnight. Overnight is preferred.

6.Cut the cake into pieces and serve with the milk reserved.
7.Enjoy the soft and yummy Pistachio tres leches.

Monday, December 24, 2018

Dynamite Shrimps

A post after a long time. Last 2 months which was busy months with many things happened in my life. One of my dreams to launch a cookbook came true. And to launch it in sharjah book fair was another achievement. My book 'Faji's hotpot Book Of Flavours' is out in a shape, A month with lot of happiness and blessings. 

Thank you each and everyone who supported me in this journey. A special thanks to my family, relatives and friends too.

Today I'm posting dynamite shrimps which is a signature dish of restaurant PF Chang's. I have had it once from them and always wanted to try them. And when I tried my hubby and kids really liked it and got a best compliment too. Loved my version more. Happy with the outcome and it tasted really good.

Wishing You All A Happy Christmas..

Now to the recipe:


For Marination:

20 to 25 Shrimps
2tbsp All purpose flour
3tbsp Corn flour
1/4tsp Pepper powder
1 Egg
Oil for frying

For The Sauce:

1/2C Mayonaise
3tbsp Hot sauce
3tbsp Ketchup
2 cloves Garlic chopped
1/2 tsp Chilly powder

For Garnishing:

Spring Onions


1.In a bowl mix all the ingredients for marination except shrimps.
2.Once the batter is ready heat the oil in a deep pan.
3.Prepare the sauce by mixing all the ingredient for sauce and keep aside.
4.When the oil is hot coat the shrimps in the flour batter and fry till golden brown.
5.Now mix the fried shrimps with the prepared sauce.

6.Now in a glass arrange 2 lettuce leaves and keep 5 to 6 shrimps on it and garnish with chopped spring onions.
7.Once mixed with sauce serve immediately.
8.Serve hot.

Wednesday, October 10, 2018

Banana Pancake With Chocolate Chips

My post for the MFB challenge.I really didnt want to miss this challenge this month because the theme for this month is Back To School Ideas.And packing tiffin box is a daily task for me.So posting my kids favourite banana pancake with chocolate chips.The easiest and tastier one.And my little one always needs this to cut in triangular pieces and arranged in the box.This can be served with pancake syrup,chocolate syrup or even can have it as it is.

Now to the recipe:


1c All purpose flour
1c Oats
1/4c Sugar
3 eggs
2 Bananas
1/2tsp Vanilla essence
1tsp Baking powder
1/4c Milk
A pinch of salt
Chocolate chips


1.In a blender put everything exept butter and chocolate chips.
2.Blend it well.
3.The batter should not be runny.It will be thick flowing batter.

4.Heat a pan apply butter and pour one laddle of batter to it.
5.Sprinkle few chocolate chips on top.
6.Once it is half done flip it and cook the other side also.
7.Do this with rest of the batter.
8.Serve hot with pancake syrup or chocolate syrup.

Checkout what fellow bloggers have on their bolgs...

Monday, September 24, 2018

Jackfruit Cake

Back to blogging after vacation.Getting into normal routine is a lazy task after a long vacation.This vacation was really a good one.Got a good break.
Today I'm posting another recipe for jackfruit lovers.This cake has a little fudgy texture.My first attemt to make jackfruit cake and all really liked it.

Now to the recipe:


2c All purpose flour
1tsp Baking powder
1tsp Baking soda
1c Jackfruit puree
1/4c Jackfruit chopped
1c Sugar
A pinch of salt
1 1/2C Oil
1/4c Butter (room temp)
1/2tsp Vanilla essence
Dessicated coconut for topping


1.Seive the dry ingredients and keep aside.
2.In a bowl mix the wet ingredients except butter and jackfruit puree.
3.To the dry ingredients add the butter and just beat for a while.
4.Now add the wet ingredients to this and beat well.
5.Beat till everything is combined well.
6.Now add the jackfruit puree and mix well.

7.Preheat the oven at 200 deg C for 15 mins.
8.Grease 2 cake pans and pour the batter to the pans.
9.Top the batter with chopped jackfruit pcs and dessicated coconut.
10.Bake this at 180 deg C for 30 mins or till the tester comes out clean.

11.Once baked cool the cake completely before cutting.
12.Cut and serve the cake.

Sunday, July 29, 2018

Red Velvet Macarons

I'm here with a macaron post again.My baking madness of these tiny cuties will never end.Its such an addiction for me to bake these ones.Trying out new flavours is my main obsession now.This post is loaded with pictures 😃😃😃.Have a lot of macaron recipes will be coming up in the blog.While preparing macarons each and every step is important.We have to be very careful in measuring and mixing the macronage.

I was thinking to post this for a special day.Today is my hubby's bday and thought will post this today as red velvet cakes,cookies and baked goodies are mostly made on special occasions.Actually these are just excuses to bakes these😃.Happy Bday Ikka....

Now to the recipe....


For The Shells:

70grms Egg white
80grms Almond powder
140grms Icing sugar
6grms Cocoa powder
35grms Granulated sugar
1tsp Red gel food color

For Filling:

100grms Butter
1C Icing sugar
6tbsp Cream cheese
1/2tsp Vanilla essence


Making Shells:

1.Beat the egg whites(room temperature) along with the granulated sugar.
2.Beat till almost stiff peaks appear.
3.Now add the gel color and beat till very stiff peaks.
4.Grind the almond powder,cocoa powder and icing sugar together and sieve it.
5.Add this powder mixture to the beaten egg white.
6.Fold in the powder mixture slowly to the egg white mixture with a spatula.
7.Fold in till you get a thick shiny batter.When the spatula is lifted with the batter thick ribbon like falls down.This batter is called macronage.

8.Line up the baking trays with baking paper.You can even place macaron template under the baking paper to get perfect shaped shells.Once the shells are piped take out the template.
9.Now pour the macronage to a piping bag fitted with a round tip nozzle.
10.Pipe round shapes on the baking paper.
11.Now tap the baking tray on the kitchen counter for few times to knock out the air bubbles.
12.If more bubbles are there prick it with a toothpick slowly.

13.Now resting time for the macs.Let the shells dry for 15 to 30 mins.When touched it should not stick to our finger.
14.Preheat the oven at 150 deg C for 10 to 15 mins.
15.Once the shells are dried bake it at 150 deg C for 15 to 18 mins or till done.
16.After baking let it sit on the tray for 10 mins for cooling.
17.Once the shells are cooled peel it from the baking paper and pair it with same size shells.

18.Now prepare the filling by beating all the ingredients for the filling till it creamy.
19.Pipe out the cream on one shell and place the other shell on top.
20.Refridgerate it for few hours.
21.Enjoy the macarons...


1.If not filling the shells you can freeze it for later use.
2.It will stay for more than 3 months in the freezer.
3.Before eating just bring them to room temperature.

Wednesday, June 27, 2018

Mango Panna Cotta To Celebrate 8th Blog Anniversary!!!!

A late post to celebrate my 8th blog anniversary.It was on june 7th still I didnt want to miss it.To reach here I'm thankful to all my family,relatives and many many friends.Many well wishers whom I haven't met.Thank you to each and everyone who supported me a lot to reach here.
Today I'm posting Mango pannacota.Mango season is here and a best reason to try out this dessert.


For Panna Cotta:

1 1/2 C Milk
1 1/2 C Heavy cream
1/2 to 3/4 C Condensed milk or Sugar (as per taste)
1tsp Vanilla essence
3tsp Powder Gelatine
1/4C Water

For Mango Puree:

3 or 4 med Mangoes (I used Alphonso mango)
4 tbsp Sugar 
2tsp Powder Gelatine
1/4C Water

For Garnishing:

Mint leaves


For Panna Cotta:

1.Soak the gelatine in water.
2.In a pan heat the milk and con.milk or sugar till the sugar dissolves.
3.Double boil the gelatine and pour this to the milk mixture.
4.Add the cream and vanilla essence to this and mix well.

For Mango Puree:

1.Soak the gelatine in water.
2.Cut the mangoes and puree it along with sugar.
3.Double boil the gelatine and mix well to this puree.

Assembling The Panna Cotta:

1.Pour the panna cotta into the glasses and keep in fridge for setting.
2.For setting in slanting way keep the glasses in slanting postion and pour the panna cotta.
3.After the panna cotta is just set pour the mango puree on top of this and keep in the fridge for few hours till fully set.
4.Garnish with crushed pisthachios and mint leaves.
5.Serve cool.

Tuesday, May 29, 2018

Aish El Saraya

Hi friends, again after a long break I'm here.Was busy with many things and climate change made me a little sick.Now Alhamdulillah everything fine.
Ramadan Kareem to all.I know its late still half way more to go.
Today I'm posting a lebanese sweet dish which is very easy and yummy one which can be made with a very few ingredients.
As my base stuck to the pan a little bit I served it in glasses still it tatses yum.Otherwise we can cut in pieces and serve.This is a very good dessert after a heavy meal or at the time of iftar also.

Now to the recipe:


For The Base:

Bread slices to cover the base
1C Sugar
3/4C Water
1 tsp Rose water
1 tsp Lime juice

For the Cream:

1/2ltr Milk
1tin Condensed milk or sugar as per taste
1/2C Fresh cream
5 to 6tbsp Cornflour
2tsp Rose water

Crushed Pisthachios for topping


For The Base:

1.Remove the sides of the bread slices and toast the bread.
2.Now prepare the sugar syrup by boiling the sugar and water together.
3.Once it is thickened add the lime juice and rose water.
4.Allow it to cool.

For The Cream:

1.In a pan mix milk and cornflour.
2.Add condensed milk and cream to this and heat the milk mixture.
3.Boil it till it is tick and creamy.
4.Now add the rose water to this and mix well.
5.Keep aside till it cools a little bit.

Assembling :

1.Grease a dish arrange the toasted breads as a base.
2.Pour the cooled sugar syrup all over the bread let it sit for 2 mins for the bread to get soaked with the syrup.
3.Now pour the milk mixture over the bread base.
4.Garnish with a lot of crushed pistachios.
5.Set in the fridge for 4 to 5 hrs.
6.Serve cool.

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