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Tres Leches Cake | 3 milk cake

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Tres Leches cake recipe | Best Milk cake | Tres leches cake | Milk cake | Mexican cake | Best Eggless Tres Leches Cake with step-by-step pictures and video recipe. Check out the Best Tres leches cake. If you like the video pls SUBSCRIBE to my channel Image

 Tres Leches Cake is a rich and flavorful cake made with 3 milk. This Mexican cake is a party-winner cake. Super moist and addictive.

Tres LEches cake - Divine is the word. One of the best cakes I ever had. Thanks to my co- sis for introducing me to such a delicious cake.  Tres Leches is a Mexican cake prepared with three different milk(condensed milk, evaporated milk, and heavy cream).

Well, Tres Leches Cake was told by my co-sis. We visited their home, and she ordered this cake for us from Safeway. That night hubby and I skipped dinner and had this cake instead 😉

After our vacation, I searched for this recipe in many blogs and altered the recipe to suit our tastes. Baked this cake for Hubby's birthday. Referred Pioneer women's recipe

Eggless Tres Leches Cake

 

Other cake recipes in TMF

Eggless Tres leches cake

Tres Leches Cake

Tres Leches cake is rich and flavourful cake made with 3 milk. This mexican cake is a party winner cake. Super moist and addictive.
5 from 1 vote
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Course: Cake
Cuisine: Mexican
Prep Time: 45 minutes
Cook Time: 1 hour
Total Time: 1 hour 45 minutes
Author: Vidya Srinivasan

Ingredients

  • Dry ingredients:
  • All-purpose Flour – 1 cup
  • Baking Powder - 1 teaspoon + 1/2 tsp
  • Salt - 1/4 tsp
  • Wet Ingredients:
  • Eggs – 5 whole
  • Sugar - 1 cup
  • Vanilla- 1 tsp
  • Milk - 1/3 cup
  • Evaporated Milk - 1 can
  • Sweetened Condensed Milk - 1 can
  • Heavy Cream - 1/4 cup
  • FOR THE ICING:
  • Heavy Cream For Whipping - 1 pint
  • Sugar - 3 Tablespoons

Instructions

  • Add the dry ingredients to a mixing bowl and whisk well
  • Separate 5 eggs - put all the Yolk in one bowl and whites in the other
  • Add 1/2 cup sugar to the egg yolk and beat well with a mixer, in high speed. Beat till it becomes pale yellow and double its quantity approximately. It took around 5 min for me. Add milk and vanilla extract to the pale yellow mixture
  • Gently add the flour to this mixture. Set the electric mixer in low speed and whisk well
  • In a separate bowl, beat the whites at high speed till they become like a soft foam. Add remaining 1/2 cup sugar and keep it aside
  • Gently mix this to flour - yolk batter with the mixer in the lowest setting
  • Pour the batter into the greased cake pan and bake it at 350 f for 30-35 min, till the cake is baked (a toothpick inserted inside should come out clean). Let it cool
  • Add condensed milk, evaporated milk, and heavy cream in a jar and whisk well.
  • After the cake is cooled completely, poke it gently using a fork all over and pour the milk mixture gently everywhere including the sides in batches (say about 1/4 cup at a time, let it absorb well, and then add another 1/4 cup)
  • Cover it with cling wrap and set it aside to absorb. I kept it overnight.
  • Frosting - Nextday adds heavy whipping cream to a bowl. Whisk well with the electric mixer at high speed till the cream becomes soft. Continuously mix for speeding up the process. Add sugar and mix well
  • Apply the frosting all over the cake and delicious tres leches cake is ready to taste. I topped it with some fresh strawberries

Video

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How to make Tres leches cake:
  • Add the dry ingredients to a mixing bowl and whisk well
  • Separate 5 eggs - put all the Yolk in one bowl and whites in the other
  • Add 1/2 cup sugar to the egg yolk and beat well with a mixer, in high speed. Beat till it becomes pale yellow and double its quantity approximately. It took around 5 min for me. Add milk and vanilla extract to the pale yellow mixture

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  • Gently add the flour to this mixture. Set the electric mixer in low speed and whisk well
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  • In a separate bowl, beat the whites at high speed till they become like a soft foam. Add remaining 1/2 cup sugar and keep it aside

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  • Gently mix this to flour - yolk batter with the mixer in the lowest setting
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  • Pour the batter into the greased cake pan and bake it at 350 f for 30-35 min, till the cake is baked (a toothpick inserted inside should come out clean). Let it cool

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  • Add condensed milk, evaporated milk, and heavy cream in a jar and whisk well.
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  • After the cake is cooled completely, poke it gently using a fork all over and pour the milk mixture gently everywhere including the sides in batches (say about 1/4 cup at a time, let it absorb well, and then add another 1/4 cup)
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  • Cover it with cling wrap and set it aside to absorb. I kept it overnight.
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  • Frosting - Nextday adds heavy whipping cream to a bowl. Whisk well with the electric mixer at high speed till the cream becomes soft. Continuously mix for speeding up the process. Add sugar and mix well
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  • Apply the frosting all over the cake and delicious tres leches cake is ready to taste. I topped it with some fresh strawberries
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Pesarattu | Moong dal dosa

By 5 Comments

Pesarattu, pesarattu dosa, pesarattu dosai, Andhra style pesarattu, green moong bean dosa, moong dal dosa, healthy dosa, south Indian tiffin variety, south Indian breakfast recipe, Andhra special pesarattu with step-by-step pictures, and video recipe. Check out the pesarattu recipe. Also check out pesarattu ginger recipe and if you like the video pls SUBSCRIBE to my channel.

Pesarattu Dosai is a protein-rich tiffin variety prepared with green moong beans. Be it breakfast or dinner, green moong dal dosai is filling and tasty. Andhra special dosai is a healthy tiffin for toddlers too. Tastes best with ginger chutney 

Should I use rice for Pesarattu?

Traditionally Rice is not added to Moong dal dosai but personally, I like the texture of the mong dal dosai with little rice hence I add it all the time. If you prefer healthy pesarattu without rice skip it. 

Can I use fresh ginger for Moong dal dosai?

Yes, traditionally fresh ginger is used for making pesarattu. While taking the video for the Moong dal pesarattu dosai recipe I was out of fresh ginger hence I used ginger powder

Can I use moong dal instead of green moong bean?

Yes, you can use the same amount of moong dal instead of green moong beans. With fewer carbs, Green moong bean adai dosai is such a healthy dish for kids and Adults. Check out other moong bean-based recipes in TMF. If you like lentil-based  tiffin varieties try adai varieties 

Do I need to ferment Moong bean dosa batter?

No, you can grind and make the pesarattu immediately, You need to soak the moong bean for 8 hours but with the soaked bean this is one instant dosa variety,

What should be the consistency of Moong dal dosai batter?

The batter should be like regular dosa batter consistency. Avoid thick batter as it will make the dosa hard.

Moong bean Khichdi

Moong bean paniyaram

Sprouted moong bean 

quinoa adai

cracked wheat adai

Ginger chutney

Pesarattu Dosa | Green Moong Bean Dosai

Pesarattu Dosai is a protein-rich tiffin variety prepared with green moong bean. Be it breakfast or dinner, green moong dal dosai is filling and tasty. Andhra special dosai is a healthy tiffin for toddlers too.
5 from 2 votes
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Course: Dosai
Cuisine: Indian
Prep Time: 8 hours
Cook Time: 2 minutes
Total Time: 8 hours 2 minutes
Author: Vidya Srinivasan

Ingredients

  • Whole moong dal/ green gram/moong bean - 1 cup
  • Boiled Rice Idly Rice - 1 + 1/2 tbsp
  • Green chillies - 1
  • Ginger - 1/2 inch piece or ginger powder 1/2 tsp
  • Coriander leaves- a handful
  • Hing - a generous pinch
  • Salt - as needed
  • Water - as required

Instructions

  • Firstly, take moong bean and raw rice in a wide vessel
  • Wash well and add enough water to soak
  • Furthermore, add green chilli and cumin seeds. Soak for at least for 8hrs in cold water or 5 hours in hot water)
  • Save the soaked water and transfer the soaked ingredients into the mixie jar
  • Furthermore, add ginger powder, salt, and 1/2 cup of water and grind into a smooth batter
  • Additionally pour extra water to make a dosa batter consistency
  • Heat dosa pan on medium heat and once when the pan is hot, sprinkle little water and  add 2 ladles of Pesarattu batter and make Pesarattu dosa
  • After the pesarattu is half cooked sprinkle onion and coriander leaves and drizzle oil
  • Cook pesarattu and serve hot with ginger chutney

Video

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Notes

  1. If you are making a thick batter, cook pesarattu on both sides
  2. Soak the moong bean well before making the dosa
  3. Cumin seeds, ginger aids for digestion so don't skip it. You can add hing if you are put of ginger or ginger powder
  4. Adjust the chilli according to your taste
  5. No need to ferment the batter for pesarattu dosa
  6. For a healthy pesarattu dosa, you can skip the rice
  7. Millet, quinoa can be used in the place of rice
  8. Onion and coriander leaves or optional. you can also saute onion ad add it to the batter  
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Ingredients:

Whole moong dal/ green gram/moong bean - 1 cup

Boiled Rice (Idly Rice) - 1 + 1/2 tbsp

Green chillies - 1

Ginger - 1/2 inch piece or ginger powder  1/2 tsp 

Coriander leaves- a handful

Hing - a generous pinch

Salt - as needed

Water - as required

How to make Pesarattu with step-by-step pictures:

  • Firstly, take moong bean and raw rice in a wide vessel
  • Wash well and add enough water to soak

  • Furthermore, add green chilli and cumin seeds. Soak for at least 8 hours in cold water or 5 hours in hot water)

  • Save the soaked water and transfer the soaked ingredients into the mixie jar

  • Furthermore, add ginger powder, salt, and 1/2 cup of water and grind into a smooth batter

  • Additionally, pour extra water to make a dosa batter consistency
  • Heat dosa pan on medium heat and once the pan is hot, sprinkle a little water and  add 2 ladles of Pesarattu batter and make Pesarattu dosa

  • After the pesarattu is half cooked sprinkle onion and coriander leaves and drizzle oil


  • Cook pesarattu and serve hot with ginger chutney

 

Tomato Onion Chutney | Thakkali Vengaya Chutney

By 6 Comments

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Tomato onion chutney is my favorite among all chutneys. I call it red chutney. I never get bored of it. Easy to prepare and tastes yummy with many dishes.

Ever since my childhood days, Thakkali vengaya chutney is my favorite. Extra idli/dosai will go if Amma prepares this chutney. Usually, Amma saute onion and then tomato; let it cool and grind it but this version is my neighbor aunty's recipe.

Aunty call it "Sammandhi Chutney". One day when talking with Amma she told me that idli and tomato chutney is for breakfast. Amma told her that I like tomato chutney. Immediately she gave me one box. I enjoyed that chutney and loved the bright red color. Amma asked her how she prepared it and she gave this recipe.

FEW THOGAYAL VARIETIES ARE POSTED IN TMF,

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The good thing about this chutney is no continuous stirring, grind everything together and boil.  When I posted this recipe I use to prepare this way. 

Tomato onion chutney stays good for 2-3 days. You can prepare it during the weekend and use it during the week which makes it simple for a busy mornings.

Tomato Onion Chutney | Thakkali Vengaya Chutney

5 from 1 vote
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Course: Chutney
Cuisine: Indian
Author: Vidya Srinivasan

Ingredients

  • Tomato - 3
  • Onion - 3
  • Red Chilli - 2
  • Salt – as needed
  • Sugar - a pinch optional
  • To temper:
  • Oil - 1 tsp
  • Mustard seeds - 1/4 tsp
  • Hing - a generous pinch
  • Channa dal - 1/2 tsp

Instructions

  • Chop onion and tomato into big cubes and add into a blender, along with red chilli. Grind to a smooth paste without adding water
  • Add oil to a pan and after the oil is hot, temper with the items given under ‘To temper’. Pour the ground paste and add salt. Mix well
  • Cook in medium flame for 15 mins or until the chutney reduces to half, and gets the desired consistency
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Notes

  1. Instead of grinding and cooking onion and tomato, can even cook and then grind
  2. Garlic can be used for extra flavour
  3. For pressure cooker  method, put all the ingredients listed expect tempering in pressure cooker, without adding water cook for 1 whistle, release steam immediately. let it cool; grind it. chutney is ready.
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Cantaloupe Smoothie

By 3 Comments

Ever since childhood, summers call for muskmelon juice. I stil remember those days, when every summer we have muskmelon juice at least once a week. While searching for muskmelon in grocery store, I saw cantaloupe and honey dew. Though both are new to me, I bought cantaloupe. Cantaloupe was sweeter than muskmelon, we loved to eat that as a fruit but tried smoothie and it turned to be flavorful.

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Cantaloupe Smoothie:

Preparation Time : 10 mins | Serves : 3

Recipe Category: Beverage

Ingredients:

Cantaloupe - 1 cup

Honey - 1 tbsp

Milk - 1/2 cup

Cinnamon Powder - 1/4 teaspoon (optional)

Method:

  • Cut the fruit into two halves and  scoop out the seeds  and discard. Then cut the fruit into small cubes

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  • Transfer to the juicer and add honey,cinnamon and milk. Blend to Smoothie consistency

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My Notes:

  • Sugar / Maple syrup or any sweetener can be added instead of honey
  • Adding milk is optional. You can even prepare juice without milk

Check my other Cantaloupe recipes,

Cantaloupe Granita

Mixed Veg Paratha

By 4 Comments

 

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Tasty and nutritious recipe. It's a complete and very filling item by itself. Tastes delicious with curd/pickle.

Ingredients:

Wheat Flour – 1 cup
Oil - 1 tablespoon (for dough) + as needed for parathas
Salt - as needed
Warm water - as needed
Mixed Vegetable Dry - 1/4 cup

Method 1:

  • Make a soft dough, as we do for chapathi and keep it covered
  • Knead the dough and divide into small balls, and  roll it into a small circle. Keep 1 tablespoon mixed veg filling and seal the edges together. Then gently roll it like regular chapathi (with less pressure). Do the same for the remaining dough and filling.

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Method 2:

  • Make a soft dough, as we do for chapathi and keep it covered
  • Make two thin chapathis. Spread 2 tablespoon Mixed Vegetable filling on one chapathi leaving the edges, and place the other chapathi over it. Seal both side edges by using fork or wheat + water paste or roll edges once

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Mixed Veg Paratha

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Course: Paratha
Cuisine: Indian
Author: Vidya Srinivasan

Ingredients

  • Wheat Flour – 1 cup
  • Oil - 1 tbsp for dough + as needed for parathas
  • Salt - as needed
  • Warm water - as needed
  • Mixed Vegetable Dry - 1/4 cup

Instructions

  • Make a soft dough, as we do for chapathi and keep it covered
  • Knead the dough and divide into small balls, and roll it into a small circle. Keep 1 tablespoon mixed veg filling and seal the edges together. Then gently roll it like regular chapathi (with less pressure). Do the same for the remaining dough and filling.
  • Make a soft dough, as we do for chapathi and keep it covered
  • Make two thin chapathis. Spread 2 tablespoon Mixed Vegetable filling on one chapathi leaving the edges, and place the other chapathi over it. Seal both side edges by using fork or wheat + water paste or roll edges once
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Mixed Vegetable Dry

By 3 Comments

Mixed Veggies Dry is one of the easiest dry Curry, when you are in hurry to cook or left with small quantities of many vegetables in fridge. It goes well with roti, Jeera rice, stuffed idly, dosai.
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 Method:

  • Cook Veggies separately (I microwaved it for 8 min and strained the water)

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  • Add oil to the pan. Add fennel seed powder and jeera after the oil becomes little hot and let it crackle. Add ginger garlic paste and fry for 30 seconds. Add onion and saute till it becomes translucent. Add garam masala, coriander powder, cumin powder, pav bhaji masala, turmeric powder and allow it to cook for 3 - 5 mins

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  • Add the boiled Veggies and salt, saute for 6 - 7 min till masala coats well. Garnish with  coriander leaves before serving

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Mixed Vegetable Dry

5 from 1 vote
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Course: Gravy
Cuisine: Indian
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Author: Vidya Srinivasan

Ingredients

  • Mixed vegetables - 2 cups I have used yellow pepper, carrot, beans, potato, green peas, sweet corn
  • Ginger garlic paste - 1/2 tsp
  • Turmeric powder – 1/8 tsp
  • Coriander Powder – 1 tsp
  • Cumin Powder – 1/2 tsp
  • Pav bhaji masala- 1 tsp
  • Garam Masala – 1 tsp
  • Fennel Seed powder - 1/4 tsp
  • Jeera - 1/4 tsp
  • Oil – 1 tbsp
  • Salt as needed

Instructions

  • Cook Veggies separately (I microwaved it for 8 min and strained the water)
  • Add oil to the pan. Add fennel seed powder and jeera after the oil becomes little hot and let it crackle. Add ginger garlic paste and fry for 30 seconds. Add onion and saute till it becomes translucent. Add garam masala, coriander powder, cumin powder, pav bhaji masala, turmeric powder and allow it to cook for 3 - 5 mins
  • Add the boiled Veggies and salt, saute for 6 - 7 min till masala coats well. Garnish with coriander leaves before serving
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Notes

Instead of cooking vegtables separately, after adding masala add vegetables and 1/4 cup of water close the pan with lid. Sprinkle water if required
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Bagel Pizza

By 13 Comments

When we visited my brother-in-law's place, my co-sis prepared Bagel for breakfast, that was the first time I had bagel. I liked that, and decided I should prepare bagel for breakfast. Being Pizza lovers, tried Bagel pizzas. 

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Method:

  • Preheat the oven to 350 degrees F
  • Spread Pizza sauce (I used Prego Italian Sauce) onto both halves of the bagel. Add a layer of finely chopped onions, mushroom, bell pepper and olives. Sprinkle required salt and italian seasoning. Top with cheese

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  • Bake pizzas for 8-10 minutes 

Bagel Pizza

5 from 1 vote
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Course: Pizza
Cuisine: Italian
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Author: Vidya Srinivasan

Ingredients

  • Bagels - 2
  • Tomato Onion Basil Pasta Sauce / pizza sauce/ tomato ketchup - 1/4 cup
  • Grated Cheese- 3 tbsp I used cheddar and mozzarella
  • Olives - 4 tsp
  • Onion - 4 tsp
  • Yellow bell pepper - 4 tsp
  • Mushroom - 4 tsp
  • Salt as needed
  • Italian seasoning / pepper powder - 1/4 tsp I used Italian seasoning

Instructions

  • Preheat the oven to 350 degrees F
  • Spread Pizza sauce (I used Prego Italian Sauce) onto both halves of the bagel. Add a layer of finely chopped onions, mushroom, bell pepper and olives. Sprinkle required salt and italian seasoning. Top with cheese
  • Bake pizzas for 8-10 minutes
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Notes

Microwave:
Follow the first two steps and microwave it for  1 to 1 1/2 minutes or until cheese is melted 
Instead of bagel, use Bread and enjoy Bread Pizza:)
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Bread Upma

By 13 Comments

Bread Upma | easy south Indian upma | Indian tiffin recipes | best upma  | masala bread | how to make wheat bread masala with step-by-step pictures and video recipe. Check out the bread masala video recipe. If you like the video pls SUBSCRIBE to my channel.

Bread Upma is an easy instant 15 minutes tiffin recipe. It is popular street food. Great way to use leftover bread. If you are bored with regular upma recipes try this for a change😊

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Dosa waffles | Indian style waffle

By 17 Comments

Dosa waffles | indian style waffle | dosai waffle sandwich  | uthappam waffle | Savory indian waffle | savory waffles

Waffle dosai is a tasty fusion take with dosa batter. If you are bored with regular dosa this is one tasty way to finish the dosa batter. With veggies this is one great breakfast/ evening snacks for kids. With a aroma of ghee this a tasty vegetable uthappam in the form of waffle.

My hubby loves dosa even if I  make dosa daily he will be happily eating it. One of the common weekly routine in our home is grinding fresh idli/dosa batter every week. Even without any side dish dosa will vanish in no time. 

I recently got a waffle iron and ever since I have been using it a lot. This Vegetable Waffle Dosai was a pleasant surprise when I tried first, Hubby and I loved it. Instead of doing dosai, panniyaram, uthappam etc., this turned out to be in a different shape and attractive.
You can make it plain or add any veggies of choice. Our favorite combo is with Idli podi

Vegetable Waffle Dosai

Waffle dosai is a tasty fusion take with dosa batter. If you are bored with regular dosa this is one tasty way to finish the dosa batter. With veggies this is one great breakfast/ evening snacks for kids. With a aroma of ghee this a tasty vegetable uthappam in the form of waffle.
No ratings yet
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Course: Dosai
Cuisine: Indian
Author: Vidya Srinivasan

Ingredients

  • Dosa Batter - 1 cup
  • Onion - 1 tablespoon finely chopped
  • Tomato - 1 tablespoon finely chopped
  • Bell Pepper - 1 tablespoon finely chopped
  • Garam masala -1/8 tsp
  • Idli Milagai Podi - 1/4 tsp Adjust according to your spice level

Instructions

  • Take the required amount of batter in a bowl, and Add the chopped veggies, Idli podi, garam masala to the batter. Mix until combined
  • Pour the batter into the waffle maker and close the lid. I greased my waffle maker with cooking spray. Instead you can also use sesame oil/ ghee
  • Let the batter cook in the waffle maker till the outer layer becomes crispy. Pls. refer your waffle maker instructions to find out how much time it would approximately take to cook (mine has a green light which goes off when ready).
  • Serve with Idli milagai podi / chutney / sambhar
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Notes

  1. The amount and the number of waffles will depend on your waffle maker
  2. Sandwich maker can also be used instead of waffle maker
  3.  My waffle maker have a red and green button. I cooked till the button changes from red to green. Cook in the same way as you cook waffles, follow the same procedure
  4. Chopped green chilli or coconut powder can be used instead idli milagai podi
  5. Make sure dosa batter is not very thick
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Ingredients:

Dosa Batter - 1 cup

Onion - 1 tablespoon finely chopped

Tomato - 1 tablespoon finely chopped

Bell Pepper - 1 tablespoon finely chopped

Idli Milagai Podi - 1/4 tsp(Adjust according to your spice level)

Ghee - to grease

Method:

  • Take the required amount of batter in a bowl, and Add the chopped veggies, Idli podi to the batter. Mix until combined

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  • Pour the batter into the waffle maker and close the lid. I greased my waffle maker with ghee. Instead you can also use sesame oil/ cooking spray

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  • Let the batter cook in the waffle maker till the outer layer becomes crispy. Pls. refer your waffle maker instructions to find out how much time it would approximately take to cook (mine has a green light which goes off when ready).
  • Serve with Idli milagai podi / chutney / sambhar

For Waffle ghee toast use use generous amount of ghee and add dosa batter (skipping vegetables)