Tres Leches Cake | Eggless Tres Leches Cake with Mango Flavored Whipped Cream Frosting


Finally, I am posting a cake recipe for this blogging marathon. I am glad that I am sharing our family favorite – Tres Leches Cake, of course, the eggless version. :-) We all know that this is a famous Mexican cake and Tres means three and leches mean milk. It’s a sponge cake soaked in three milk mixture; Whole milk /heavy cream, condensed milk, and evaporated milk.  I did not use any butter for this recipe. It’s light, spongy cake with the air bubble, and this texture helps to absorb the milk and make it moist and juicy.

Continue reading “Tres Leches Cake | Eggless Tres Leches Cake with Mango Flavored Whipped Cream Frosting” »

Vegetarian Jambalaya

After the rich and scrumptious festive foods, all I want is some simple, light, healthy and easy one pot meal. Today I am going to share one such recipe – Vegetarian Jambalaya with left over rice, yes I prepared it with left over rice. According to wiki, Jambalaya is a dish of Louisiana origin of Spanish and French. For me it reminded me of vegetable and rajma pulao. I served this with tortilla chips and it became a filling and a complete meal.

Continue reading “Vegetarian Jambalaya” »

Popcorn Ole

A short break for Diwali snacks and sweets. What do you do during a movie break? But some popcorn and start the movie again right? I am doing the same thing too. A Popcorn Break today.

When you are watching a movie you need something to munch and sip. What’s better than homemade popcorn? Theatre or home, Tea or soda – popcorn goes well with any combo. This recipe is called Popcorn Ole. It seems it is a very popular Mexican street food. It pretty much has all the flavors. Tangy, spicy and creamy with a bit of sweet – oh yum.

Continue reading “Popcorn Ole” »


Two weeks has gone already. The third week theme is “condiments from different countries”. Another interested theme huh? When I was looking back at my old posts I realized I have missed many basic recipes. So decided to post all simple sauces, dips for this week. So starting with my favorite one – Guacamole.

Guacamole is a no stove spanish dip which is traditionally made by mashing ripe avocados and sea salt with a mortar and pestle. We get fresh guacamole prepared in mortar pestle in front of us in Chevys. Its chunky but yum and perfect for chips. I wanted to try a similar chunky guacamole as they prepare in chevys. The tradition recipes just calls for avacados and sea salt. But you can add onions, tomatoes, green chillies or salsa along with lime juice, cilantro.  I usually prepare with whatever ingredients I have it at home.


Before getting into the recipe, I would like to mention the beneficial properties of Avacado.

  • Its a natural source of lecithin and rich in copper which aids in red blood cell formation.
  • Used as a remedy for ulcers and known to moisturize the skin.
  • It contains easily digested fat primarily in the form of monounsaturated oils.
  • The other main ingredient it has is fluorine. As fluorine in food is volatile and evaporates with cooking avocados are best as they can be consumed raw without cooking.


  • Servings: “~4
  • Time: ”20mts”
  • Difficulty: “easy”
  • Print



  • Ripe Avacados – 2
  • Finely Chopped onions – 2 tbsp
  • Finely chopped tomato – 1
  • Green chilly – 1 (Deseeded and finely chopped)
  • Salt – 1 tsp
  • Lime juice – 3 tsp
  • Finely chopped Cilantro – 1 tbsp


  • Remove the avocado skin and seed and make it into chunks
  • Add them in the mortal and mash them.


  • Now add the other ingredients and mix well.

That’s it. Yummy Avacado dip is ready and serve with chips.


Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 56

 Loading InLinkz ...



Quinoa – Spinach – Rajma Burrito with Baked Tortilla Chips

I wanted to prepare one Mexican combo for this week’s theme. That’s when I got this recipe from my colleague – Quinoa and spinach burrito. The recipe was super simple and very healthy so I thought of trying it right away for the International combo. And you know what prepared a huge batch of my slow cooker rajma so thought using the rajma gravy instead of boiled/canned beans. To my surprise Spinach and quinoa cooked with a hint of oregano and combined with rajma was really great. My sous chef, Mr. Vaandu approved it ate one whole burrito without any complaints and made feel proud. (Touch-wood)


Continue reading “Quinoa – Spinach – Rajma Burrito with Baked Tortilla Chips” »

Zero Oil Vegetarian chili / chili sin carne

This week DFT theme is “Tex-Mex”.   I am bringing one more stew recipe but not with quinoa. But this stew is also loaded with protein. I always see ways to add protein into our diet. Being a vegetarian that is always a difficult. I have to keep doing my protein math at least for my kiddo. So coming to this recipe it is loaded with three different kind of beans (Black beans, pinto beans and Red Kidney beans) which are good source of protein and fiber. Also we add corn which gives the carbs and bell peppers and chili powder the other essential nutrients.This making it a complete balanced meal and diabetic friendly too. I prepared this without oil too.You can see the benefits of bell peppers and red chili powder here.

Continue reading “Zero Oil Vegetarian chili / chili sin carne” »

Vegetarian Enchilada Casserole

Vegetarian Enchilada Casserole is a semi-home made Mexican recipe that can be assembled quickly and prepared in a jiffy. All you need is some veggies, enchilada sauce, cheese and tacos. Just assemble all the ingredients and bake.. Boom you are done. :-) Welcome to the 22nd day of baking mania. So one more week to go. :-) Learnt a lot in this series and at the same time I got a chance to get back to some of my old forgotten recipes. One such recipe is this vegetarian enchilada casserole. Its a complete semi home made recipe. ;-) ;-) 

Continue reading “Vegetarian Enchilada Casserole” »

Cheese Quesadilla

2015-01-09 17.13.08

For this week’s blogging Marathon, the theme is “Say Cheese”.  The first one is simple and a popular dish. A perfect kids friendly dish. I know this is a Mexican dish but I still go with cheddar and mozzarella cheese because of kiddo’s taste preference.

I got to explore about cheese only after coming to US.  While in India, I didn’t even realize there are this many cheese varieties. All I knew was Britannia and Amul cheese :-) Paneer is also very rare in our household. I grew up eating typical Brahm food.

My first awwwww moment was in Subway asking what cheese I wanted in my sub.  I had no clue about cheddar, pepper jack or swiss cheese. M asked me to go with swiss and I promptly nodded my head. But foodie in me, made to read all about these cheese and their making process.

Here are the two cheese varieties that you find in my fridge. The other ones come and go on required basis.

Cheddar: Ok, coming to cheddar you have multiple varieties with in itself like mild, sharp, yellow, white etc. I usually get the mild yellow cheddar and its kiddo’s favorite. It’s from cow’s milk and one of the most consumed cheese in the world.  I used them for quesadilla, any cheese toast, just as snack even.

Mozzarella: This cheese is made from buffalo milk. I usually add them in salads. Mozzarella balls with basil, tomatoes drizzled with balsamic yummmmm.

Cheese Quesadilla

  • Time: 20 mts
  • Difficulty: Easy
  • Print


  • Taco sauce – 1 tsp for each tortilla
  • Tortilla – 2
  • Shredded cheddar and Mozzarella – as required


  • First warm the tortillas in the tava for 30 seconds.
  • Now spread 1 tsp of taco sauce (adjust according to your taste) on the tortilla.

2015-01-08 19.36.46

  • Spread both cheddar and mozzarella and fold the tortilla into a semi circle.

2015-01-08 19.37.532015-01-08 19.38.112015-01-08 19.38.38

  • Now place in the tava again and cover and cook for 40 seconds on each side.
    • Covering and cooking helps to keep the tortilla soft and cheese melts quickly.

2015-01-08 19.42.47

That’s it. Now cut them in triangle shapes and yummy Quesadilla is ready.

2015-01-09 17.14.292015-01-08 19.43.08


  • Additional Taco sauce gives unique flavor (resembles taco bell quesadilla)
  • You can also add mayo and cheese.

Submitting this post for Blogging Marathon #48 – A 3 day marathon for 4 weeks
Blogging Marathon page for the other Blogging marathoner doing BM#48

American Street Food – Food Truck Tacos

2014-12-21 15.47.49

As I mentioned on Jan 1st, along with Blogathon, I am starting this year with Blogging Marathon and the first week theme is American Street Food. :-) I count say no to that them. I have been to other states of US, but never ventured about the food much. So the three dishes that I am planning to do will be California’s street food which I am more familiar with. :-)

So coming to Californian food, you can see a lot of Mexican influence and in SFO bay you can find a lot of fusion food too. Our favorite hangout place is University Avenue in Palo Alto. You can find Indian fusion, Umami burgers, crepes, Burmese, Thai and what not. Summer evenings are the perfect time.  Listening to the music bands and having food is always bliss. For typical Tamil Nadu food, you have south bay where you can find Murugan Idly Kadai, Aachi’s aapa kadai, Madras Cafe, Saravana Bhavan, Komala Vilas and more. El Camino Real in Santa Clara is known for its food places. :-)

Besides fast foods and restaurants, food trucks are very popular here. I love food trucks and especially Taco trucks. Food trucks have their own schedule and they post well ahead where they are going to be and you can plan accordingly. One of my favorite food trucks is 333. It’s a taco truck and they do fusion tacos like Paneer Tikka Taco and Korean Tofu tacos. I love these two tacos very much. Today’s dish is going to be Korean BBQ style taco. Basically the Korean sauce is sweet and spicy. It’s a great combo with the tacos and Kiddo’s loves this dish very much.

The base vegan bbq sauce recipe is taken from here. I slightly modified the version and went with what I had. But I am using silken tofu so that I can crumble it easily. You can always opt for extra firm tofu too.

American Street Food - Food Truck Tacos

  • Servings: 5
  • Time: 40 mts
  • Difficulty: Medium
  • Print


  • Soy sauce – 3 tbsp
  • Rice vinegar – 1 tsp
  • Mirin – 2 tsps
  • 3 cloves garlic, minced fine and crushed
  • Ketchup – 2 tbsp
  • Maple syrup – 1 tbsp
  • Sugar – 1 tsp
  • Sesame oil – 1 tbsp
  • Hot Sauce – 1 tsp (I used red chilly sauce)
  • Silken Tofu block – 1 block (Crumbled)
  • Tacos – 5 (I used store-bought ones)
  • Green onions – chopped 2 tbsps
  • Butter lettuce – a handful for each tacos


  • Preheat the oven to 350 degree F.
  • Mix the soy sauce, rice vinegar, mirin, garlic, ketchup, maple syrup, sugar, sesame oil and hot sauce with the silken tofu.

2014-12-21 11.38.39

  • Bake this mixture for 25 minutes. As you use silken tofu, it will be little soggy. As I don’t prefer try tacos I went with this option.

2014-12-21 14.06.23

  • Now warm the tacos and spread the lettuce first and then add 2 to 3 tbsps of  tofu mixture and sprinkle the green onions.
  • That’s it. Yummy Korean style tacos are all ready.

2014-12-21 15.52.05

Submitting this post for Blogging Marathon #48 – A 3 day marathon for 4 weeks
Blogging Marathon page for the other Blogging marathoner doing BM#48