Orange Peel Chutney

(From Anuradha B Rao's Cookbook)

 Ingredients:
Peel of 7-8 small Oranges (cuties, tangelos etc)
3 Tsp of Tamarind Paste
1/4 Tsp Turmeric Powder
6-7 Red Chillies
1 Cup of Fresh Grated Coconut (I used Frozen Coconut Defrosted well)
1/2 Tsp Ural Daal for Seasoning (Split Bengal Gram Daal)
1/2 Tsp of Mustard Seeds for Seasoning
Oil for Seasoning
Pinch of Asafoetida (Hing)
Salt to Taste

Method:
1. Pressure cook the Orange Peel with Tamarind paste, Turmeric Powder and Salt in the pressure cooker for just 1 minute. If you do not have a pressure cooker, just cook them in an open pan until the peel is soft.
2. Dry Roast the Red Chillies.
3. Grind into a smooth paste the boiled Orange Peel, Roasted Red Chillies and Fresh Coconut.
3. Heat oil in a small pan, add Mustard seeds and Urad daal. Once they splutter, add it to the ground chutney.
4. Enjoy it with Hot Rice.

Due to the coconut that is present in this recipe, this is suitable only for South Beach Diet Phase 2.

Thanks for stopping by. If you do try this, please leave your comments and inputs on this recipe.

Cucumber Tomato Salad with Mint and Avocado

(From Banu's Cookbook)

This is a variation of my own inspired from the salad recipe from Kayln's Kitchen.

Ingredients:
1 Large Cucumber or 3 Small Mini Seedless Cucumbers - Chopped into quarter pieces
2 Medium Roma Tomatoes or 1 Big Cup of Cherry Tomatoes - Chopped
1 Avocado
2 Tbsp or more of Chopped Cilantro
1 Tbsp of Chopped Mint
Lemon Juice
1 Can of Red Kidney Beans (Rinsed and Drained)
1/4 tsp of Chipotle Chilli Pepper powder
Salt to Taste
Black Pepper
Some spicy peanuts for topping

Method:
1. Chop the Avocado and add lemon juice to it.
2. Mix the chopped cucumber and red kidney beans well. To this add the chopped tomatoes and avocado and mix gently.
3. Add salt, black pepper, chopped cilantro, mint and chipotle chilli pepper powder and mix gently.
4. You can serve it topped with some Peanuts as I did. This is optional.

This recipe can be used in South Beach Diet Phase 1.

Palak Paneer Pulao

(From Banu's Cookbook)

Ingredients:
2-3 Cups of Pre Cooked Basmati Rice
4-6 Cups of Fresh Spinach
2-3 Green Chillies
2-3 Garlic Cloves - Chopped Fine
1 Small Onion - Chopped Fine
1 Cup of Paneer Cubes
1 inch piece of Cinnamon Sticks (Dalchini)
2-4 Whole Cloves (Lavang)
5-6 Bay Leaves (Tej Patta)
2-3 Whole Green Cardamom (Tej Patta)
2 Tsp of Garam Masala
Salt To Taste
Oil for Frying

Method:
1. Wilt the Spinach in very little water along with the green chillies. Once this is cooled, blend it into a paste in the blender.
2. Heat the oil in a pan. Add the Cloves, bay leaves, cinnamon stick and Cardamom. Saute these for a while until they turn brown and you start smelling them.
3. Add the Chopped onions and garlic and saute them well until the onion gets slightly browned. Do not burn them, just a bit brown.
4. Add salt and Garam Masala and cook for a few more minutes. Add the chopped Paneer pieces, reduce the flame to medium and cook until you feel that the paneer pieces are cooked and lightly browned.
5. At this point add the Spinach Puree and some more salt and cook for a few minutes until you see the whole mixture mixed together well.
6. Add the cooked rice to this mixture and mix well. Let it cook for a few minutes on low flame.
7. Take it off fire and serve it hot either with Raita or chips.

Notes:
1. You can use frozen spinach instead of Fresh one.
2. You can even use pre sauteed paneer cubes - if you do so, do not saute them much after you add them to the onion mixture, else it will get very hard.
3. You can also add some red chilli powder along with Garam Masala if you want it more spicy.

I hope you enjoy this as much as I did and let me know your comments if you do try it. When I was cooking this, I was wishing if I could capture the aroma of it..:))

Enchilada Verdes with spicy guacamole

(From Raghu Jana's Cookbook)

Disclaimers:
1) This is in no way an authentic Mexican enchilada. It is a home-brew version of it which we like.
2) There are no set measurements for any of the portions. They can be varied to individual taste.

Ingredients:
1 Green Bell Pepper- Chopped Finely
1 Small Can of Sweet Corn (No Salt Added) - Drained and Washed
1 Small Onion - Chopped Fine
2 Roma Tomatoes - Chopped Fine
1/4 Cup of Cilantro - Chopped Fine
1 Tsp of Oregano
1 Tsp of Rosemary
1/4 Cup of Shredded Cheese (Mozzarella and Pepper Jack Blend)
1-2 Avocados
2-3 Thai Chillies
2 Tbsp of Sour Cream
Lime Juice and Salt to Taste
Oil for Sauteeing

For the Verde Sauce:
3-4 Tomatillo's
 2-3 Green Chillies
1 Small Onion
2 Cloves of Garlic
2 Sprigs of Cilantro

Method:
Stuffing:
1. Sautee Capsicum & sweet corn with oregano and rosemary
2. Make Pico De Gallo with chopped tomato, onion, cilantro and bit of lime juice
3. Blend or Mash together - Avocado's, cilantro, green chillies, Lime juice and salt. Add the sour cream and mix it well. Gives a creamy taste.

Verde sauce:
1. Cook tomatillos, Thai chillies, onion, garlic, and 2 sprigs of cilantro (I used a pressure cooker - 1 whistle)
2. Puree the cooked mixture and keep it heated.

To Prepare the Enchilda:
1. Heat yellow corn tortillas on a griddle (use a little oil if you like). Do not dry the tortilla out as that will make it crisp, and not good for rolling.
2. Spread cheese on the tortilla. Spoon in the other stuffing in a line in the center of the tortilla.
3.  Close the tortilla around the stuffing from both ends to create a roll. Place on a microwaveable plate with the seam down. Place 3-4 enchiladas on a plate next to each other, and sprinkle some more cheese on top. Pour the green sauce over the enchiladas, ensuring all portions get soaked, and there is some on the plate.
4. Microwave the entire dish for 1 minute so that the cheese melts.

Take out, and dig in

Cucumber and Poblano Pepper Raita

(From Banu's Cookbook)

Ingredients:

1 Cucumber Chopped Finely
1/2 Poblano Pepper Chopped Finely
1/4 (or even less) Cup of Fresh Coconut (I use Frozen Shredded Coconut and just defrost it)
1 Tsp of Mustard Seeds
1 Cup of Yogurt or Buttermilk
1-2 Green Chilies
Salt to Taste

For Seasoning:
2 Tsp of Oil
1/4 Tsp of Mustard Seeds
1 Sprig of Curry Leaves

Method:
1) Grind the fresh coconut, Mustard seeds and Green Chillies into a smooth paste in the blender with as little water as possible.
2) Mix the Chopped cucumber and Poblano Pepper mix with the ground paste, add salt and yogurt and mix well.
3) Heat the oil and add Mustard seeds and once it starts spluttering, add the curry leaves and add the seasoning to the above mixture.

Enjoy the Raita with Rice or Chapathi. It tastes good even just as a side dish.

Notes:
1. You can use dry coconut powder if you do not have fresh coconut, but this does not have the same taste as fresh coconut.
2. Seasoning is Optiona. It tastes good even without it.
3. Here is a picture of Poblano Pepper for those who have not used it before.

Red Cabbage Taco

(From Banu's Cookbook)

Ingredients:
1/2 head of red cabbage - shredded thinly
1 Small can of Sweet Corn (no Salt added)
2 Roma Tomatoes - Chopped
1/2 Red Onion - Chopped Finely
1/2 Cup of Finely Chopped Cilantro
1/4 Cup of Spicy Peanuts (or any other flavor that you like)
6 Tacos (You can use any brand. I use the ones that sit flat - just for ease of filling it)

For Seasoning:
1 Tsp of Chipotle Chilli Pepper Powder (Optional)
Lemon Juice to Taste
Salt and Black Pepper to Taste

Method:
1) Mix the Shredded Red Cabbage and Corn together and toss it with Lemon juice, chipotle red pepper powder, salt and black pepper.
2) Make Salsa with Chopped Tomatoes, Onion and Cilantro. Add a bit of salt to this.
3) Cook the Taco's per the manufacturer's instructions. Layer the salsa first and then top it with the Shredded cabbage mixture.
4) Top it with some Spicy peanuts and enjoy the Taco's.

Please let me know your comments and suggestions if you end up trying this recipe.

 Notes:
1) You can add some Avocado to this taco as well.
2) You can add some finely chopped Jalapeno to the Tomato salsa if you want it more spicy.

 

Dry Cauliflower Curry

(From Banu's Cookbook)

Ingredients:
1 Head of Cauliflower chopped into a medium florets
Oil for Sauteeing
2 Tsp of Cumin Powder
1 Tsp of Turmeric Powder
1/2 Tsp of Garam Masala Powder
2 Tsp of Red Chilli Powder (or per taste)
1 Tsp of Amchur (Dried Mango) Powder
Salt to taste
Chopped Cilantro for Garnishing
Cumin Seeds for seasoning

Method:
1. Chop the cauliflower into medium florets and soak them warm water with salt for few minutes.
2. Heat the oil in the sauce pan and add cumin seeds. Add the drained cauliflower florets and saute on high for a few minutes.
3. Add all the masala powders and salt and mix well. Reduce the flame and cook it on slow fire for 10 - 12 mins or until the florets are tender.
4. Add chopped cilantro for garnishing and serve it hot with chapathi.

Sprouted Moong Curry with Tomato

(From Banu's Cookbook)

Ingredients:
2 cups of Sprouted mung bean
2 Small Potatoes Chopped (Optional)
1 Medium Onion Chopped Fine
2 Tomatoes
2 Tsp of Coriander Powder
2 Tsp of Cumin Powder
1/4 Tsp of Garam Masala Powder
1/4 Tsp of Turmeric Powder
2-3 Tsp of Red Chilli Powder (or to taste)
Salt to Taste
2 Tsp of Oil
Cumin seeds for seasoning
Chopped Cilantro for garnishing

Method:
1. Pressure or microwave cook the sprouted mung bean along with Potato, onion and turmeric powder.
2. Grind into a smooth paste the tomatoes, and the powders (except Turmeric Powder).
3. Heat oil in a sauce pan and add cumin seeds. Then add the ground masala paste and cook for 5-8 minutes or until the raw smell is gone.
4. Add the cooked Mung bean mixture. Add salt and let it cook on low heat for 10 mins or so - this is to make sure that the mung bean mixture absorbs the masala paste.
5. Add chopped cilantro for garnishing and serve it hot with chapathi or rice.

Spinach Rice

(From Banu's Cookbook)

Ingredients:
2 Cups of Basmati Rice
2 Cups of Chopped Spinach
3/4 Cup Thawed Frozen Peas
1/4 Cup of Chopped Cilantro
1 Medium Onion Chopped Fine
1/2 inch Ginger
1-2 Cloves of Garlic
5-6 Green Chillies (More if you want the rice to be spicy)
2 Tsp Cumin Seeds
1 Tsp Turmeric Powder
1 Tsp Garam Masala
2 Tsp Dhania-Jeera Powder
Oil for Seasoning
Salt to Taste
4 cups of water to cook the rice.

Method:
1. Wash and Soak the Basmati Rice for 15 or 20 mins and also keep the 4 cups of water to boil.
2. In a pan, heat the oil, add Cumin seeds. Then add the finely chopped onion and saute for a few mins.
3. Then add the finely chopped ginger, garlic and green chillies and saute until Onion is translucent. You can even make a paste of ginger, garlic and green chillies if you prefer it that way. I personally liked it chopped fine.
4. At this point add roughly chopped (washed and drained) Spinach, Cilantro and Peas. Also add the powder Masala's - turmeric, garam masala and the Dhania-Jeera Powder.
5. Mix all the ingredients well. Once the spinach is wilted (which is quite quick), add the drained Basmati Rice and salt and saute for a few more minutes.
6. Now add the boiling water and reduce the heat to medium and cook the rice. You can cover the pan, but keep an eye open so that the rice does not burn.
7. At the very end when the rice was almost done, I reduced the fire to low and let it cook on low fire for some time. This removed the remaining moisture from the rice while not burning it.
8. Spinach rice is now ready. Serve it hot with some salad, Raita or Papad.

Paneer Stir Fry

(From Banu's Cookbook)

Ingredients:
12 Oz of Paneer - Cut into Pieces.
1 Red Bell Pepper - Cut into Medium sized pieces
1/2 Red Onion - Cut into Medium Sized Pieces
1/2 Poblano Chili Pepper - Cut into medium sized pieces
1/2 inch Piece of Ginger Chopped Fine
1 Tsp - Amchur (Dried Mango) Powder
1-2 Tsp - Cumin Powder
Salt to taste
1/4 cup of Chopped Cilantro Cilantro for Garnishing

For Seasoning:
2 tsp - Cumin Seeds
2-3 - Red Chillies
A few Curry leaves (Optional)
Oil For Sauteing

Method:
1. Heat the oil in a nonstick pan and once it is hot, add the cumin seeds, curry leaves and the Red chillies and saute for a little while. Add the Chopped Ginger and saute a bit more.
2,. Add the chopped Onion, Bell pepper and Poblano peppers and saute until they are slightly soft.
3. Add the paneer cubes and saute for 2-3 minutes more.
4. Add Amchur , Cumin Powder and Salt and mix well.
5. Take it out of fire and garnish with Cilantro. ( In my photo below, there is no cilantro because in a hurry, I forgot to add that, but that definitely adds to the taste).

Notes:
1. You can add Yellow and Green Bell Peppers as well, they add to the taste.
2. I personally like to add the Poblano pepper as it adds some zing to the taste, but if you do not like it, you can leave it out or substitute it with Green Bell pepper.
3. If you want more Veggies in this Stir Fry, you can add Green Zucchini and Yellow Squash, they taste good.
4. If you like the Stir Fry more spicy, you can add some additional red chilli powder (I like the Chipotle Red Pepper powder).
5. I used the Homestyle Low Fat Paneer from the Indian store, but you can make Paneer at home as well.

Jeera and Pepper Daal

(From Banu's Cookbook)

Ingredients:
1 Cup of ToorDaal (Pressure Cooked)

For Seasoning:
2 Tsp of Urad Daal
2 Tsp of Channa Daal
1 Tsp of Mustard Seeds
1 Tsp of Jeeera
1-2 Red Chillies
A few fresh curry leaves
Pinch of Turmeric Powder
Oil

For Masala:
3 Tsp of Jeera
1 Tsp of Whole Black Pepper
10-12 Curry Leaves

For Garnishing:
1/4 Cup of Finely Chopped Coriander leaves

Method:
1. Roast the Curry leaves on a slow fire until it loses its moisture and you can see it drying.
2. Add Jeera and Black pepper and roast for some more time until Jeera turns golden brown.
3. Let this mixture cool to room temperature and then grind it into a fine powder. You can get this masala done while the Toor daal is being pressure cooked with a pinch of turmeric Powder.
4. Heat a pan, add oil and all the seasoning ingredients. Once the mustard seeds splutter, add the cooked Daal, Salt and boil for a few mins.
5. Add the ground masala powder and salt, and boil for some more time. You can add some more water if you feel that the daal is too thick.
6. Switch off the heat and garnish the daal with Chopped Coriander Leaves.
7. Serve Hot with Chapathi or Rice.

Eggplant Curry with Yogurt

(From Banu's Cookbook)


Ingredients:
1 Large Eggplant - Cut into small pieces
1 Medium Sized Onion - Chopped Fine
2 Medium Tomatoes - Chopped Fine
1tsp - Turmeric
2tsp - Curry Powder(I used MTR Multipurpose Curry Powder)
1/2tsp - Red Chili Powder
1/4 Cup Cilantro - Chopped for garnishing
1tsp - Cumin Seeds for Seasoning
1/4 Cup Yogurt - it is better if you drain the water off the yogurt
Salt to Taste
Oil for Sauteing

Method:
1. Saute the cut Eggplant pieces with some oil until they turn bit soft and almost cooked.
2. In another pan - heat the oil and add cumin seeds. Then add chopped onion and saute until onion becomes translucent.
3. At this point add chopped tomatoes and mix it will and fry for a few more minutes. Add some water and let this whole mixture cook well until it is blended well and becomes somewhat of a paste consistency.
4. Now add the Turmeric, Chili Powder and Curry Powder and mix well. Add the sauteed eggplant and salt and mix well. Let this cook for a few minutes.
5. Add the Yogurt and mix well and cook for a few more minutes. Even though it looks like the yogurt is separating, it will mix well together.
6. Add Chopped Cilantro and switch off the fire.

Serve Hot with Chapati or Rice.

Alternatives:
1. You can also add ginger and garlic before adding Onion.
2. You can use Greek Yogurt as it is bit more heavier than regular yogurt.
3. You can adjust the chili powder and Curry powder if you want it more spicy.

Spinach Chutney

(From Banu's Cookbook)

Ingredients:
2 cups of Chopped Spinach
1 cup of Dried Coconut Powder
2 tsp of Tamarind Paste
Salt to taste
Oil
Mustard seeds for seasoning

For Masala:
1 Tsp of Jeera
1 Tsp of Black Pepper
5-6 Red Chillies

Method:
1. Saute the spinach with just a few drops of oil and keep it aside.
2. Dry roast the masala ingredients until Jeera is golden brown. Preferably on low flame avoid burning of the ingredients.
3. In a blender add the dry roasted masala ingredients and powder them. Then add the sauteed spinach, tamarind, coconut powder and salt and grind into a smooth paste without any water.
4. Then add seasoning of oil and mustard seeds

This chutney is very healthy and can be used with chapathi or bread or even in a wrap.

Adai - Daal Dosa Batter

(From Banu's Cookbook)

Ingredients:
1 Cup of Toor Daal
1 Cup of Channa Daal
1 Cup of Urad Daal
1 Cup of Yellow Split Moong Daal
1 Cup of Whole Green Moong Daal
4 Cups of Rice
10-12 Red Chillies ( or according to taste)

For Seasoning:
Mustard Seeds
Jeera
Hing

Method:
1. Soak all the daal and rice together overnight along with the red chillies.
2. Grind the soaked ingredients into a paste. You do not have to do it too smooth. A bit coarse is fine too.
3. You can use this batter immediately and there is no need to ferment.
4. After grinding the ingredients, add the seasoning of Jeera, Mustard Seeds and Hing.
5. Add salt to taste.
6. Make hot dosa's and serve with Chutney.

Additionally,
1. You can add finely chopped onions, green chillies, Curry Leaves and Cilantro to the batter and do it that way also.
2. For the carb conscious, you can replace 2 cups of rice with brown rice.

Colorful Dip with Avocado

(From Banu's Cookbook)

Ingredients:
1 package of Bell Pepper Trio (The package that contains one each of Green, Red and Yellow Bell Pepper)
1 Medium Sized Onion
2 Haas Avocado
1/4 Cup Finely Chopped Cilantro
1 English Cucumber
1 Cup of Olive Oil (this can be reduced)
1/2 TBSP of Black Pepper
1/2 TSP of Garlic Powder
1/2 TBSP of Salt

Method:
1) Mix Oil, Pepper, Garlic Powder and Salt and set it aside
2) Chop Bell Peppers, Onions and Cucumbers just like you would be for a home made salsa. Chop the Avocado's last.
3) Then put all the ingredients together. Put it in a bowl and serve it with either Wheat thins, Pita Chips or anything else.
4) You can also add optional items - Tomato (De seeded and chopped fine), Cumin and Coriander Powders and some Lime juice as well.
5) You can also add Shrimp or Bite sized Chicken Pieces as well.

Strawberry Sandwich Cake

(From Banu's Cookbook)

Ingredients:

Basic Cake baked in 2 - 8" or 9" round cake pans and cooled. See the recipe here
Fresh Strawberries - 1 Pint
Sugar - 1 Cup (or more if the strawberries are sour)
Optional - Whipped cream - for decorated - thawed to room temperature

Method:
1) Take a cake plate or any other plate and place the first round white cake on it.
2) Mix the strawberries and sugar well.
3) Spread this mixture over the cake. You can put spread a layer of whipped cream on the cake before you spread the strawberry mixture and again after it just to get that white layer.
4) Place the 2nd white cake over this and press very very gently to settle them. Wipe any strawberry mixture that might have oozed out between the cakes.
5) Decorate the top layer with more whipped cream and fresh strawberries cut into pieces.
6) Put this in the fridge for at least 8 hours for the strawberries and the cream to set.

Basic Cake Recipe

(From Banu's Cookbook)


Ingredients:
Sugar - 1 Cup
Butter - 1/2 Cup (At Room temperature)
Egg Whites - 2
Whole Egg - 1
All Purpose Flour - 1 1/2 Cup
Baking Powder - 1 13/4 tsp
Vanilla Extract - 2 tsp
Milk - 1/2 Cup

Method:
1) Preheat oven to 350 degrees F.
2) Grease and flour a 9x9 inch pan.
3) In a medium bowl, cream together the sugar and butter. Stir in vanilla.
4) Beat in the eggs, one at a time - alternating with the flour/baking powder mixture.
5) Stir in the milk slowly, constantly mixing, until batter is smooth.
6) Bake for 30 to 40 minutes, or until golden brown and toothpick comes out clean.
7) Let it cool for 10 mins and then you can decorate it and cut it out.

Puliyogare Gojju

(From Banu's Cookbook)

Ingredient

Thick tamarind juice 1 cup
Salt to taste
Jaggery small piece or sugar 1 tbsp (More if you want a little sweeter Gojju)

For seasoning:

Oil for seasoning
1 tsp Mustard seeds
1 tsp Urad dal
2 tbsps Peanuts
1 tsp Chana dal
3-4 Red chillies
Few Curry leaves

For Dry Masala (to be ground):

1 cup Dessicated coconut or shredded copra
2 tsp Coriander seeds
1 tsp Peppercorns
A pinch of Asafoetida
6-8 Red chillies (Can be increased or decreased based on how spicy you want the gojju to be)
1 tsp Cumin Seeds
2 tsp Sesame seeds
2 tsp Chana dal
1 tsp Urad dal
1 tsp Peanuts
A few Curry leaves

Method:

Heat oil in a non stick pan. Add the seasonings one by one and once the mustard seeds splutter, add the tamarind juice.

Mix it well and add the salt and jaggery. Allow this mixture to come to boil.

Now add the ground dry masala powder to the boiling juice. Turn the heat to medium and boil for a few more minutes until the juice becomes thick and also you can see the oil separating from the mixture.

Now the Gojju is ready. Allow it to come to room temperature and then you can store it in the refrigerator for close to a month.

Preparing Puliyogare Rice:

Heat a little Ghee and Oil in a pan. Add seasoning of mustard seeds, urad daal, Peanuts and curry leaves. Add 2 to 3 tbsp of the puliyogare gojju and mix well. Add this to the cooked and cooled rice and mix well. Garnish with Freshly grated coconut. You can even mix just the gojju with cooked rice and eat, but this extra seasoning that you add gives an added taste.


Note: You can always use Rasam Powder instead of the the dry ground masala powder as it has pretty much the same ingredients. You might need 10-15 tsp of the Rasam powder depending on how hot you want the gojju to be.

Ridgegourd Curry with Yogurt

(From Banu's Cookbook)

Ingredients:

2 Medium Sized Ridgegourds (Peeled and chopped into big pieces)
1/2 tsp of Whole Black Peppercorns
1 tsp of Cuming Seeds
1/2 Cup of fresh grated coconut
1 cup or more of Yogurt (or a combination of Yogurt and Buttermilk)
Oil for frying and seasonging
Salt to taste
Mustard Seeds and Curry Leaves for Seasoning

Method:

Heat a pan with a little oil. Roast the Ridgegourd pieces. Once they have become soft, add the peppercorns and cumin seeds and roast some more.

Let this cool down. Then grind to a paste with coconut and salt. Add this ground mixture to the Yogurt and season it with Mustard seeds and curry leaves. This goes well with Rice.

It can stay in the fridge upto 2-3 days, but you cannot reheat this curry as it has yoghurt in it which might curdle.

Mexican Chocolate cake with Flan

(From Amy’s Cookbook)

Ingredients:

1 box chocolate cake - prepare as directed
1/2 cup evaporated milk
1/2 cup condensed milk
4 eggs
2 tsp vanilla
1 bottle/jar Coronado Cajeta (try to find a squeeze bottle easier to handle than the jar - find this at any Mexican grocery store like Fiesta, and Albertson’s may carry it - not for sure.)


Method:

1) Preheat oven to 350 degrees, and grease and flour a bunt cake pan.
2) Mix the chocolate cake as directed and keep to the side.
3) In a blender mix the evaporated milk, condensed milk, eggs, and vanilla.
4) Squeeze or pour into the cake pan a thin layer of the cajeta. (If you use the squeeze bottle go around the pan twice with the cajeta)
5) Pour the milk mixture from the blender into the pan.
6) Pour the chocolate cake mixture next. Don’t worry if the milk mixture comes over on top of the cake. Just make sure that the cake is evenly distributed in the pan.
7) Bake in the oven for 40-50 minutes or until you poke the cake with a stick and it comes out clean.
8) Allow the cake to cool for 15minutes and flip onto a plate. You can also top the cake with chopped nuts
9) To store the cake cover and place in the refrigerator.