Leftover Chocolate Cake Shake

When you live in a two-person household, you always end with leftovers. Had this Leftover Mocha Cake and Eggless Vanilla Ice Cream (which I often make) in the freezer. So here is the invention of a cake cum shake.
An  American food/dessert, Chocolate Cake Shake. Today, am sharing my easy way to make this. This shake has  taste of both cake and milk  shake, is blends so well that you will love it.  Made this for my hubby, since he is  working from home since the lock down, wants a juice, smoothie or  any drink that will keep him cool in the scorching summer heat. 
Since I had just a big slice of cake could make only one serving, the next day he asked to make it again.. smiled and replied no cake so no shake.

If you want you can garnish this with a scoop of ice cream or frost it with whipped cream..makes it an extra treat. 

2 Scoops Vanilla Ice Cream
1/3 Cup  Milk
1 Big Slice Leftover Cake

First, combine the ice cream and milk in a blender.Next, add the chocolate cake. Blend until smooth.
Pour into a glass. If you like, garnish with a small scoop of vanilla ice cream or whipped cream. No extra calories so minus the garnish.

Labels :  American, Dessert, Mid-day treat, Leftover series, Cake. Milk Shake, Vanilla,  Ice Cream

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Campanelle Pasta In Creamy Beetroot Pesto Sauce

This is a vegetarian and delicious pasta dish which is easy, quick and delicious.  You will love it.
Serves 2

2 Cups Campanella Pasta
1 Large Beetroot - boiled, cooled and grated,
3 Cloves Garlic - chopped
1 Small Onion - chopped into big cubes
½ Cup Sliced Black & Green Olives
3 Sliced Green Jalapenos
3 Sliced Red Jalapenos
Salt To Taste
½ Teaspoon Black pepper powder
½ Teaspoon Oregano
 Tablespoon Toasted Pine nuts
2 Cups Milk
½ Cup Dill Sauce
2 Tablespoons Olive Oil
8 Basil Leaves - torn


Boil the pasta until al-dente for 10 - 12 minutes or as per the packet instructions. Do not overcook the pasta. Retain some of the liquid.

Make the Beetroot Pesto

Grind the chopped beetroot, pine nuts , garlic, black pepper to a smooth paste. Add the reserved pasta liquid if the mixture is too dry and you need some liquid for grinding.
Heat the olive oil in a pan and fry the onion and cook until soft and translucent . Add the beetroot pesto, oregano, pepper and stir for a minute. Add the Dill Sauce and ½ cup of the pasta liquid keep stirring till it thickens. 
Add the salt, olives half of sliced jalapeno, olives and Campanella and stir for about 2 minutes until the sauce covers the pasta well.
Garnish with jalapeno for some extra spice and torn basil leaves and jalapenos, olives.
Enjoy this creamy pasta
Labels : Pasta, Beetroot, Jams & Sauces, Vegetarian, Olives, Dill, Main course, Healthy

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Mocha Bundt With White Chocolate Glaze#BundBakers

For bundt bakers event  -  our theme this month is  
“Dress up your Bundt” and our host is Sandra of Sweet Sensations.   
Made this mocha bundt with white chocolate glaze.  
This cake is dry so a frosting or glaze is a must.   This is also a no fuss bundt, just  hand whisk mixing and it's done.

1 Cup All Purpose Flour
¾ Cup Caster Sugar
4 Tablespoons Level Coco powder
2 Tablespoons Level Instant Coffee
½ Teaspoon Baking soda
½ Teaspoon Baking powder 
¼ Teaspoon Salt
¾ Cup Milk 
1/3 Cup Oil 
1 Teaspoon Vanilla Essence 
1 Large Egg 
For the White Chocolate Glaze 
100 Grams Grated White Chocolate
40 Grams Unsalted Butter 
1 Cup Whipping Cream
Sprinkles for decoration

For the White Chocolate Glaze 
Melt grated chocolate with butter on a double boiler, remove from heat, add in whipping cream. Mix it well, then again heat it on a double boiler to make it a pouring consistency. Keep this aside
For the Cake Grease a 7" bundt pan.  
 Mix  the instant coffee in 2 tablespoons hot milk and keep it aside.
In a mixing bowl mix flour, sugar, cocoa, baking powder, soda and salt, add milk, milk mixed with coffee, oil, egg and vanilla, beat with a hand whisk till well, it forms  a smooth batter.
Pour batter into prepared pan, bake in a pre heated oven for 30 - 35 minutes at 180°C.  Cool it overnight.  
The next day un mold it 
Pour the white chocolate glaze over cooled cake. 
Decorate it with hundreds and thousands sprinkles.
Let the chocolate set, slice it.
Enjoy with your cuppa or tea or coffee.

Labels : Bundt, Bundt Bakers, Chocolate, Coffee, White Chocolate, Whipping Cream, Sprinkles

See the other bakes of “Dress up your Bundt” event.
Boozy Orange and Ginger Bundt from Passion Kneaded
Candied Meyer Lemon Almond Bundtlettes from Food Lust People Love
Chocolate Peanut Butter Bundt Cake from Making Miracles
Million Dollar Bundt Cake from Sweet Sensations
Mocha Bundt With White Chocolate Glaze from Sneha's Recipe
Triple Oreo Bundt Cake from Simply Veggies
Whipped Cream Bundt Cake from I Love Bundt Cakes
White Chocolate Mocha Cake from Patyco Candybar

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all of our lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient. Updated links for all of our past events and more information about BundtBakers can be found on our home page.

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Mango Mastani - A Mango Ice Cream Sundae

Mango Mastani is a very popular kind of milkshake, I would say a sundae which originated in Pune and many different flavors of this are also available. It's a rich sundae. 
So delicious and filling, would suggest that have it before lunch, so that you can really enjoy this and skip lunch altogether. That's what me and my hubby did. For two tall glasses I finished a 750 Ml pack of ice cream, so you can see how rich in calories this is.  
Makes 2 Tall Glasses
3 Medium Alphonso Mangoes
750 ML Vanilla Ice cream or Butterscotch
250 Ml Full Cream Milk - chilled
For Garnishing1 Medium Alphonso Mango
Chopped Almond, Pistachios
Glazed Cherries
Finely Chopped Tutti Frutti

Peel them mangoes , remove seed and cut it into pieces ( or can use ready to use puree packs or canned mangoes) but this taste more delicious with fresh mangoes.
For garnishing scoop out balls with a small melon scoop.  Use the remaining pulp for the blending.
In a blender jar, add the chopped mangoes, milk and 3 scoops of ice cream ( used butterscotch ice cream). Blend this till smooth.
Mango smoothie is ready, it should be thick yet pourable. 
In a serving glass, add few chopped nuts, a glazed cherry. 
Top it with a scoop of ice cream.  
Now pour a little of the blended mango smoothie.  
Again top it with a small scoop of ice cream and chopped  nuts, tutti frutti, cherries.
 hmm..mm looking so yum..
Again pour the smoothie(leaving space for the ice cream and garnish say ¾ th of the glass).  
Top it with a big scoop of ice cream , a sprinkle of chopped nuts, tutti frutti, glazed cherry and melon balls.  
Serve this immediately with a spoon  or straw.
Enjoy... eat, sip, slurp.... glass of deliciousness.
Labels : Mango, Juices, Ice Cream, Almond, Pistachios, Tutti Fruity, Cherries, Maharashtra

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Lauki Bahar

This is vegan and gluten free, very delicious and finger licking main course dish.  Lauki is bottle gourd in English.


300 grams Lauki - peeled & cubed
1 Teaspoon Ginger Garlic paste
1 Medium Onions - chopped
2 Medium Tomatoes - chopped
1 Teaspoon Cumin Seeds
1 Green Chilies - Chopped
1 Teaspoon Chili Powder or to your spice level
¼ Teaspoon Turmeric Powder
1 Teaspoon Coriander Powder 

Salt to taste
Coriander Leaves to garnish
2 Tablespoons Oil

Heat oil in a pressure pan , add cumin seeds, chopped onions and green chilies, fry till onions are light golden. Add ginger garlic with chopped tomatoes ,salt and spices. Add lauki  fry on high flame for  2 minutes stirring continuously
or till  the lauki reduces to half the quantity.  Then add 2 tablespoons of water, stir it, cover with the lid  and cook on medium high flame for 2 whistles. 
Let the steam settle.  Open the cooker, give it a stir. 
Garnish with chopped coriander leaves and enjoy with roti or chapatti.  
Lables : Bottle Gourd, Lauki, Pressure Cooker, Multicooker Monday, Main course, Vegan, Gluten free

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