Tapioca with Coconut cream

This is one of the favourite Thai dessert for all of us. Whenever we head into a Thai restaurant, we won't miss to have this dessert. 

Most of the recipes in Thai cuisine will definitely have coconut milk or cream and also for their dessert they will add coconut cream for most of it.

With this same recipe they also prepare this dessert with sweet potato, mango etc,.

Ingredients

500 grams Tapioca 

400 grams Sugar

200 ml Coconut cream

1/2 teaspoon salt

4 Pandan leaves

2.5 litres Water

2 teaspoon white Sesame seeds.

Method

• Peel the skin and cut the Tapioca roots into big chunks and rinse them in water.
• Boil one litre of water in a vessel and add the Tapioca.
• Allow it to cook till the Tapioca roots starts to be transparent.
• Remove the tapioca from the water and keep it aside.
• In a Vessel combine sugar and remaining 1.5 litres of water with the Pandan leaves.
• Heat until the syrup starts to boil.
• Add in the Tapioca roots and let them cook in the sugar syrup till soft and transparent.
• Meanwhile in a separate saucepan mix the Coconut cream and salt together and heat gently. DO NOT BOIL.
• When the Tapioca is cooked soft in the sugar syrup remove from the heat and place on a serving dish.
• Cut the chunks into smaller sizes.
• Drizzle the coconut cream over the tapioca roots and top with white sesame seeds(pan fried) and Serve.

Note

• Coconut cream will be available in all Super markets, if you are not able to get the coconut cream you can also use coconut milk but definitely you can't get the creamy texture for the drizzle.
• Sesame seeds is optional, because it just gives a crunchiness to the dessert. 

Rasmalai

Hi my dear friends, Wish you all a wonderful new year. Let's begin this year with a wonderful and all most everyone's favourite dessert  RASMALAI:):). Yes, this is definitely a very rich dessert where most of us won't try this at home and opt to buy in some sweet shops.
Trust me guys, this is not as difficult as you think. If you just follow certain techniques certainly you will end up surprising your loved ones with this awesome dessert Rasmalai.

Ingredients
1 litre Full cream Milk
1 tablespoon lemon juice
1 tablespoon water

For Sugar syrup
1.2 litres water
1 cup Sugar

For flavoured Milk
1 litre Full cream milk
3/4 cup sugar
6-8 strands of Saffron
1/2 teaspoon Cardamom powder
8-10 Blanched Almonds
10 Pistachios

Method

• Mix the lemon juice with 1 tablespoon of water and keep it aside.
• Boil the full cream milk. When it is boiled perfectly add the lemon juice mixture to the milk and stir.
• Switch off the flame immediately after you pour the lemon juice.
• Once the milk fat is separated from the whey, drain the whey using a strainer line with a cheese cloth (pic 1) and pour some cold water to it so that the heat get reduced. 

• Let it cool for 5 mins and then gather the cloth, squeeze out the water and tie a knot and then hang it for 45 mins (pic 2) to drain the water, if any.
• (I wasn't comfortable in tying knot so tried to hang with the clip :p)
• To check if enough water is out of the paneer, take a little piece of it on your palm and rub with your fingers, you should be able to make a smooth ball.
• Once the paneer is drained, place on a dry surface and knead for 5 mins, now you will be able to make a smooth soft dough.
• If the Paneer is too dry, add a few drops of water.
• Divide the paneer into small equal balls, flatten it slightly and keep it aside.
• Boil the water and sugar to make the sugar syrup. 
• When the Sugar water comes to rolling boil add all the paneer discs slowly.
• Close the lid of the pan and let it boil for 15 mins.
• After 15 mins you can see the rasagullas would have doubled the size, switch off the flame and let it cool for sometime.
• Meanwhile you can prepare the flavoured milk.
• Boil 1 litre full cream milk (preferably in non-stick pan) until it get reduces to 1/2 litre.
• Add Sugar and cardamom powder and mix well. Switch off the flame when the sugar got dissolved completely.
• Now add the chopped Almonds, Pistachios and saffron soaked in 1/2 teaspoon of hot milk, mix well.
• Take the rasagullas from the sugar syrup and squeeze gently the excess syrup. (Try to press the rasagulla in between your palms gently).
• Drop it into the creamy flavoured milk and let it cool.
• Refrigerate it and serve chilled Rasmalai with some chopped almond and pistachios garnish.

Note

• Please do not use UHT milk for this dessert, this will totally ruin your dessert.
• After pouring lemon juice you will notice the fat getting separated, at that point of time switch off the flame immediately.
• Don't boil your sugar syrup in low flame, it should be in medium high flame all time.
• Keep stirring the milk when you are boiling the milk to get reduced, because this process takes some time. Let the flame be in low so that this avoids the milk to get burned at bottom of your vessel.
• If you do not have a cheese cloth to strain the fat, try to strain with any other white  thin cloth.

Yule Log Cake

Here comes my most favourite Christmas special "YULE LOG CAKE". I had a wrong assumption in my mind that this cake is very difficult to make but trust me it is very simple. This is a chocolate lovers cake. Many flavour variations can be made but the the traditional log is definitely Chocolate.

Ingredients:
6 Large Eggs (seperated)
150 gms Caster Sugar
50 gms Cocoa powder

For the icing:
200 gms Unsalted Butter
250 gms Dark Chocolate
50 gms Brown sugar
1 teaspoon Vanilla extract
200 ml fresh cream
4 tablespoons Icing sugar

Method:

• Preheat the oven 180 degree celsius .
• In a large clean bowl, whisk the egg yolks and add the caster sugar, whisk for about 5 mins.
• Sieve the cocoa powder and add to the yolk mixture and whisk.
• In a separate bowl, whisk the egg whites until thick and peaking. 
• Fold the egg whites with the yolk mixture very carefully to avoid losing the air and make sure it is well mixed.
• Line a Swiss roll tin with baking parchment, pour the cake mixture and bake it in the oven for 20 mins.
• Let the cake cool for a while to avoid the cake from drying cover loosely with a clean towel.
• To make the icing, melt the chocolate with the butter in a heatproof bowl suspended over a pan of simmering water.
• Add the brown sugar and vanilla extract and stir till the sugar dissolves.
• Let it cool in the refrigerator for about an hour, once in a while stir the mixture to avoid the chocolate set separately.
• Whisk the cream and Icing sugar till the cream gets thicken.
• Sit the flat chocolate cake on a large piece of baking parchment, spread a part of the chocolate icing over the sponge and spread the fresh cream icing as the second layer.
• Start rolling from the long side facing you, taking care to get a tight roll from the beginning, and roll up to the other side. Pressing against the parchment, rather than the tender cake.
• Cut both the ends slightly at a gentle angel and place the Swiss roll on a board or long dish.
• Spread the yule log with the remaining icing, covering the cut-off ends as well as the whole cake.
• If you feel the icing is sticky and not able to spread evenly, wet your fingers slightly and make the icing even.
• Create the wood-like texture by marking along the length of the log with a skewer or fork, remembering to do wibbly circles, as in tree rings, on each end.
• Sieve the Icing sugar on the cake for dusting to give a snow effect.
• Allow the cake to set in the refrigerator for about 2-3 hrs.
  

Tip

Make the yule log up to 1 week ahead and store in an airtight container in a very cool place.

Panna cotta

After a very long gap, i'm back to blogging:) 

As this is gonna be my first recipe for this year, lets start with a dessert.
Yeah...... definitely very easy recipe. PANNA COTTA.
When i first heard this word, i thought "oh very tough tough one to do at home".
 Panna cotta is a traditional, delicious Italian dessert. The time to preparation and cooking  of this recipe is just 15 mins. But one thing.... this takes time to set, You have to refrigerate for at least 4 hrs, but i definitely recommend to refrigerate for overnight. So if you are planning for a nice dinner, do this the day before.

Ingredients

1/3 cup milk
2 1/2 cup heavy cream
1/3 cup sugar
2 teaspoon Vanilla extract
1 envelope unflavored gelatin (1 1/2 teaspoon)

Method

• In a small bowl pour cold milk and sprinkle the gelatin powder and keep it aside. (Do not stir the gelatin but make sure it is soaked well).
• In a saucepan with medium heat, add heavy cream and sugar. Bring to full boil, when the cream is about to rise to the top of pan, switch off the heat.
• Pour the softened gelatin and vanilla extract to the cream mixture. 
• Do not boil the cream mixture after adding gelatin and vanilla.
• Strain your cream mixture with a filter.
• Pour the cream mixture in 5-6 ramekin dishes or any glass cup.
• Cool the ramekins uncovered at room temperature. When cool, cover with plastic wraps and refrigerate for at least  4 hrs but overnight refrigeration is preferred.

Note

• If you do not have ramekins, absolutely no probs you can pour in any glass bowl.
• Adding more taste to it, you can add caramel syrup or any fruit syrup of your choice. 

Rava Laddu

I got this recipe from one of my relatives, it doesn't take more than 30 mins to do this laddus, very very easy to prepare and everyone's fav too. Many of us add coconut flakes and saffron. Mostly for these laddus they cook rava for a very long time, which actually changes color. I was so conscious about the color, so i carefully made this laddus with few changes. To get a crunchy feeling in-between your bite you can add Cashews and raisins. Adding Coconut or milk will reduce the shelf life of this rava laddu, otherwise it can be stored up to 10-12 days.

Ingredients

2 cups of Rava/Semolina/Sooji

1 Cup Powdered Sugar

 1/4 teaspoon Cardamon powder

1/4 cup + 1 tablespoon Ghee (Clarified Butter)

Method

• In a pan, add one tablespoon of ghee and add the rava and fry in low flame till it turns light brown in color, you should feel the aroma of the rava, this will take 4-6 mins, stir it continuously to fry rava evenly. Remove from the heat and allow it to cool.
• Slightly coarse grind the roasted rava ( do not grind to fine powder), and transfer this to wide open bowl or in a plate.
• Add the powdered sugar, cardamon powder to the rava and mix well.
• Heat the Ghee and pour it into the mixture and mix well.
• When the mixture is warm enough to handle take a small handful of them and squeeze between your fingers and palm to form a small lemon sized balls.
• If the mixture is too dry and starts to crumble, add few teaspoon of heated ghee, and form the balls.
• Your Rava laddu will be very soft now, no worries, after a while they will harden.
• Store them in an air tight container once it is cooled.

Note

• If you feel that it is too much ghee, you can add a small amount of milk.
• If you are adding cashews to the laddus then, in a seperate pan heat the ghee, add cashews and fry till golden brown, drain from the ghee and fry the raisins in the same ghee. When your mixing sugar with the powdered rava, add these fried cashews and raisins to that mixture.

Easy Banana Cake

This is a simple banana cake, your kids will surely love it, I've just given the recipe for Banana cake, you can top it with any whipped cream or even honey.

Ingredients
125g Butter
2 ripe Bananas 
1/4 cup Milk
1 1/4 Self Raising Flour
1 Egg
3/4 cup Sugar
1 teaspoon Vanilla extract
1/2 teaspoon Baking powder
1/4 cup Walnut (optional)

Method

• Preheat oven to 350 degrees F(175 degree C), grease the loaf pan or any baking pan with butter.
• Cream butter, sugar and egg. 
• Sift flour and baking powder.To the creamed butter mixture, add Milk and flour.
• Add Vanilla and mashed Banana and Walnut to the mixture.(Do not over-mix)
• Pour the cake mixture in the greased pan, bake for 25-30 mins or until a toothpick inserted in the center and comes out clean.
• Banana Cake is ready to be served.

Note

• Can be served with Vanilla Ice cream, whipped cream or any toppings of your choice.
• Coat the walnut with 1 teaspoon of flour and then add to the mixture, so that it won't get settled down.

Plum Cake (Indian fruit cake)

This is the classic holiday fruit cake, it is a very special cake in Christmas eve, but all time fav for my sisters. This recipe is specially dedicated to my sister Sushika Priyadarshini and cute little rowdy Swathika. I was so nervous as this was the first time i tried to bake this cake but i wasn't able to believe myself because it was absolute success, i followed this recipe from one of my fav blog with some changes. When you read this recipe you may feel it is very difficult, but this takes the usual time of baking a simple cake, only thing is you should get prepared the day before you bake this cake as it involves soaking of dry fruits.

Ingredients
1 1/2 cups Mixed dry fruits (Tutty frutty, dates, raisin, dry cherry etc.,)
1 cup nuts (Almonds, cashews) [Coat theses nuts with 1 tablespoon of flour)
1 cup Self raising flour
3/4 cup Sugar
1/2 teaspoon Baking soda
1 teaspoon Baking powder
1/4 teaspoon Salt 
3 large Eggs
1/2 cup Butter
1 1/2 tablespoon Orange Zest
1/2 teaspoon Spice powder (Cinnamon and clove)
2 teaspoon Rum extract
1 teaspoon Vanilla essence
1 cup Orange juice (Approx)

For Caramel
1/4 cup Brown Sugar or white sugar
1 tablespoon water
1/4 cup warm water


Method

• Get prepared the day before you bake this cake!
• Warm the orange juice by just keeping in low flame for a min and Soak the dry fruits in orange juice, to that add the rum essence, soak atleast for overnight or few days, i soaked the dry fruits just the day before i prepared this cake, i.e 24 hrs.

• Heat pan in medium heat and add sugar and 1 tablespoon of water. When the sugar starts to caramelize, stir slowly. Sugar will slowly change its color from light brown to dark brown, in this stage switch off the stove and pour the warm water and let it cool completely.(Please be very cautious when you pour the warm water, it splutters all around. So don't stand near to your pan when you pour the warm water).

• Preheat oven 350 degrees F (Approx 175 degree C), grease loaf pan with a teaspoon of butter or use cooking spray.
• Cream the butter with sugar and then add the eggs and beat well with your hand mixer or mixer of your choice.
• To this cream add vanilla essence, cooled Caramel and beat well.
• Sift self raising flour, baking soda, baking powder, salt and spice powder.
• Add the flour mixture into the butter mixture slowly and fold it.
• Add the soaked dry fruits, orange zest and nuts and fold slowly.
• Pour into the greased pan and cook in the middle rack for 30-40 mins. (For me it took 38 mins).
• After it is cooked, allow it to cool for 15 mins and remove from the pan and let it cool completely in the cooling rack.
• Delicious Plum cake is ready to be served.

Note

• If you have excess orange juice which was used for soaking the dry fruits, you can add it to the cake, that is not more than 4 tablespoon.
• The alcohol (Rum essence) is evaporated while baking so this cake is safe for all ages. You can skip the Rum extract but definitely you won't get the exact plum cake flavor.
• Before pouring the cake mixture line a baking sheet in the loaf  pan as the baking time is longer.
• You can add or skip any nuts or dry fruits, it is all your choice.

Pidi Kozhukattai

Ingredients

1 cup Rice Flour
1 cup Jaggery
4 teaspoon Moong Dal
1/2 teaspoon Cardamon Powder
5 tablespoon Grated Coconut


Method

• Dry fry the Moong dal in a pan for 3-5 mins.
• Add water to cook the dal and allow it to cook for 10 mins
• After 10 mins add 2 cups of water and add the grated jaggery and stir well till the jaggery dissolves, then add the rice flour and mix it evenly.
• Then add the grated coconut and cardamon powder and mix well.
• Let this mixture cool, then make small balls and press it with your palm(as shown in the picture) and keep it in the greased idli plate and steam for 5-7 mins or till it is cooked.
• Pidi Kozhukattai is ready to be served. 

Sweet Appam

Sweet appam is very easy to make, this is prepared for most of the festivals in India.

Ingredients

2 cups Raw Rice
1 1/4 cup Jaggery
1/2 cup shredded Coconut
1 Ripe Banana
1/4 Cardamon powder
1 tablespoon Ghee
Oil

Method

• Soak rice for 2-3 hrs, Grind into smooth paste.
• Before removing from your grinder or food processor add shredded coconut, cardamon powder and ripe Banana.
• Grind till the ingredients is well mixed and forms a thick paste, add ghee to it.
• Heat oil in a pan, make balls with dough, and deep fry till golden brown.
• If you are not able to make as balls, take a tablespoon of the dough and pour this in oil and deep fry

Note
Instead of raw rice, you can use wheat flour instantly, add 2 tablespoon of rice flour and mix all the ingredients well and fry.

Ellu Kozhukattai

Ellu Kozhukattai is like the same process done for Mothagam, only difference is the stuffing and the shape, this is flat half moon shape as shown in the picture.

Ingredients for Stuffing
1/4 cup Sesame seeds(I used white, but black can also fine)
1/4 cup Jaggery
1/4 teaspoon Cardamon Powder

Method

• Prepare the dough as shown in Dough preparation.
• Fry the sesame seeds in a dry pan, fry till it splutters, and grind into fine powder without adding water.
• To this powder add the jaggery and cardamon powder.
• Grind well and make small balls (some time it will not be possible to make balls, just take a teaspoon full of stuffing).
• Grease your palm with oil and keep the dough and flatten it into round shape and keep the sesame ball in middle and close it and tighten the border of the dough with your fingers or with a fork. there shouldn't be any gaps. Seal it tightly.
• Keep these prepared kozhukattais in the greased idli plate and steam cook for 5 mins or till it is cooked.
• Ellu Kozhukattai is ready.

Mothagam (Modak)

This is the favorite sweet for Vinayagar, it is made with Rice flour and dal  jaggery stuffing. Mothagam is in round shape. There are lot of varieties of Kozhukattai. The main ingredient is rice flour, it is always good when it is done by homemade rice flour, if you do not have an option of preparing your rice flour at home, better get one kozhukatai mix or rice flour specially for kozhukattai. This one is mainly prepared on the day of Vinayagar Chaturthi.

Ingredients
1 cup Rice flour
1/2 cup Jaggery
1/2 cup chana dal
1/4 teaspoon Cardamon powder
1 teaspoon ghee.
Water

Method

• Heat 1 cup of water with 1/4 teaspoon of salt. Pour this into the rice flour and stir continuously so that there is no lumps formed.
• Knead into soft dough. Cover this dough with wet cloth.
• Meanwhile cook the chana dal till it become soft, coarse grind the cooked dal without adding water.
• Add the powdered jaggery or filtered liquid jaggery, cardamon powder, ghee to the dal and mix well, prepare small balls.
• Now take the prepared dough and make small balls.
• Grease your palm with oil and keep the dough in your palm and flatten into round shape, now place the dal jaggery ball on it and close it.
• Arrange all the prepared Kozhukattais on the greased idli plate and steam cook for 5 mins or till it is done.
• Kozhukattai is now ready:).

Note

It is always advisable to melt the jaggery with one teaspoon of water and strain it, so that the dirt can be removed, even if it is like a thick liquid, no problem you can add it to the dal.

Chocolate Chip Banana Bread

Chocolate chip banana bread is a classic one. The best way to use your over overripe bananas. It is moist and easy to make.

Ingredients
2 1/2 cups All Purpose Flour
2 teaspoon Baking Powder
1/2 teaspoon Salt
1/4 teaspoon Baking soda
1 cup White sugar
2/3 cup Butter
2 Eggs
1 teaspoon Vanilla extract
1 cup mashed Banana
1 cup semi-sweet Chocolate chips

Method

• Pre-heat the oven to 350°F
• Grease and flour a  8 1/2-inch x 4 1/2-inch loaf pan or use a baking spray to grease.
• In a bowl Sift the flour, baking powder, salt and baking soda.
• In a large bowl cream the butter with sugar and then add the eggs and vanilla extract and beat with a hand mixer or any mixer of your choice.
• Add the flour and mashed bananas and stir well.
• Add the choc chips and stir. (Do not overmix).
• Pour this mixture into the prepared pan. Bake for 30 mins or until a toothpick inserted in the center and comes out clean.
• Cool the loaf pan for about 15 mins., then turn out and cool completely.
• Chocolate chip banana bread is ready to serve:).

Note

• 1 cup mashed banana is approx 3 bananas, mash it with a fork, do not over mash it, as it may become watery.
• If you really want to avoid butter, you can substitute with 1/2 cup vegetable oil.

Pineapple Kesari

The first time i tasted pineapple kesari is at my college canteen. I'm a big fan of my canteen's kesari, only then i thought of trying it. Trust me... it was successful and very tasty at my first try. It is very easy and fast to cook. It doesn't kill much of your time. 

Ingredients
1 cup Rava
1 1/2 cups sugar
1/2 cup Pineapple pieces
4-5 tablespoons Ghee
8 Cashews
2 teaspoons Pineapple essence
1 tablespoon Oil 
1 teaspoon Cardamon Powder
1/4 teaspoon Yellow food color powder (I used 1/2 tsp liquid yellow color)
3 cups of water

Method

• With 1/2 tablespoon of ghee, roast the rava in low flame for 2-3 mins.
• In a separate pan, heat oil and 2 tablespoon ghee, fry cashews till golden brown, drain it and keep it aside.
• In the same oil mixture, add chopped pineapples and fry for for a min and add water.
• When the water starts boiling, add sugar and pineapple essence.
• After sugar dissolved in water, add the roasted rava gradually, stir it continuously for a min.
• Add 2 tablespoons of ghee, stir it and close the pan and let it cook for a couple of mins in low flame.
• If you feel the kesari is bit tight add a tablespoon of  ghee.
• Finally add the cardamon powder and roasted Cashews.

Note

• If your pineapple is bit sour, you can add a tablespoon of sugar in your pineapple pieces and soak for half an hour and then cook.
• To save your time, you can use boiled water instead of ordinary water.
• You can increase or decrease the sugar level. 1 1/2 is the regular measurement, not too sweet or less sweet.

Kuzhi Paniyaram (Sweet)

Kuzhi paniyaram is one of the most traditional recipe in South India. It is exclusively prepared in Kuzhi Paniyaram  pan. If it is a non-stick Paniyaram pan, your work will be much easier than the ordinary one.
If you have thick Idly batter you can prepare with that also but it is more and more delicious with the original recipe. With the following batter recipe both sweet and spicy recipe can be prepared.

Ingredients
1 cup Idly rice
1 cup Raw rice
1/2 cup urad dal
2 teaspoons Fenugreek seeds

salt for fermenting

For sweet mixing

3 cups jaggery

1 cup Coconut flakes (optional)

1/2 teaspoon Cardamon powder

1 tablespoon Water 

Method

• Wash and soak rice, dal, fenugreek seeds together for 6-8 hrs.
• Grind into fine thick batter. try avoiding water when grinding the batter.
• Add salt and mix well and allow it to ferment for overnight or 10 hrs.
• Powder the jaggery and bring it to boil by adding 1 tablespoon of water, do not add much water, when the whole jaggery is melted, turn off the heat.
• Filter the melted jaggery, with the strainer to remove the dust.
• Add the filtered syrup, cardamon powder to the batter and mix well. The batter should be neither too thick nor too thin.
• Heat and grease the paniyaram pan with sufficient oil and pour the batter in the pan.
• After a minute flip it to the other side. There is no need to cover the pan with the lid.
• Serve hot.

Note

I always prefer to add coconut flakes with the batter, because the paniyaram will be more soft than usual.

CHOCOLATE CAKE (My first dish in my Blog:);))

Hi everyone,

This is the first recipe which i'm gonna post in my Blog. I really have no clue how to start but i'm sure i'll get good feedback from you all.

Let me start with a sweet dish and one of my fav tooo.....

Yes it is My Fav Chocolate Cake:):)

Ingredients

• 1 cup white sugar
• 1 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 2 eggs
• 1/2 cup milk
• 1/4 cup vegetable oil
• 1 teaspoons vanilla extract
• 1/2 cup boiling water
• 
  

Directions

• Preheat oven to 350 degrees F (175 degrees C)
• Grease and flour nine inch round pan
• In a large bowl , stir together the sugar, flour, cocoa powder, baking powder and baking soda
• Add the eggs, milk, oil, vanilla extract,  mix for 6-8 mins on medium speed of mixer .
• Stir in the boiling water and the batter will be thin.
• Bake for 25-30 mins in the pre-heated oven, until cake tests done with the toothpick. Cool in the pan
• Divide the cake by cutting it horizontally.

Ingredients for Chocolate frosting

• 3 cups confectioners' sugar
• 8 tablespoons unsweetened cocoa powder
• 8 tablespoons butter
• 6 tablespoons  milk
• 1 1/2 teaspoon vanilla extract

Directions

• In a bowl, sift together the confectioners' sugar and cocoa, and set aside.
• In a large bowl, cream butter until smooth, then gradually beat in sugar mixture alternately with milk. Blend in vanilla extract. Beat until light and fluffy. If necessary, adjust consistency with more milk or sugar.
• Divide the frosting into 3 portions. Use the 1/3rd of the portion to the inner layers of cake and 1/3rd to the top of the cake and the other 1/3rd for the side wall of the cake.

Serving Suggestion

Whipped cream or Vanilla ice-cream (I used Vanilla choco-chip ice-cream)

NOTE:

If u want a big cake, grease 2 0r 3 round pan and can bake it at the same time

For frosting instead of confectioners sugar, i use Icing sugar.