Hot Milk Cake Recipe | Food Diaries | Zarnak Sidhwa | Dessert

Method:
Beat the eggs and sugar until light and fluffy, slowly beat in the oil. Add the flour, salt, and baking powder. In a saucepan, bring the butter and milk just to a boil. Add the vanilla. Remove the pan from the heat, and stir the mixture until the butter is completely melted. Slowly add the hot milk mixture to the cake batter, mixing until everything is well combined. Scrape the bowl, and mix briefly, just until smooth. Pour the batter into a greased deep dish. Bake the cake at 180 degrees C for 40 to 45 minutes, until a toothpick inserted into the center comes out clean, and the top feels set. Remove the cake from the oven, and place it on a rack to cool. Serve in squares. Top with some caramel sauce and a sprinkle of flaked sea salt.

Method:
Put lentils and bottle gourd into a pressure cooker, add 1½ cups water, cover the cooker and cook. Heat oil in a pan, add mustard seeds and let them splutter. Add green chillies and curry leaves, tomato, tomatoes pureed, turmeric powder, red chilli powder, coriander powder, cumin powder, all spice powder and salt and cover and cook. Add lentils and bottle gourd and coriander leaves and mix well. Cover and cook for 2-3 minutes Transfer into a serving bowl, garnish with coriander and serve hot.