For layer 1
Milk bread – 8 slices (6 if large)
Instant coffee – 1 tbsp
Drinking chocolate – 1 tbsp
Icing sugar – 1 tbsp
Milk – 3 tbsp
Vanilla essence – 1/4 tbsp

For layer 2
Vanilla ice cream – 1/2 litre
Gelatine crystals – 1 tbsp
Water – 1/2 cup
Curd – 1 tbsp
Sugar – 2 tbsp
Milk chocolate – 1 tbsp, grated
Chocolate sauce – optional

Preparation Method

For layer 1:

Break bread and place in a dry-grind mixie. Add the chocolate powder, coffee, icing sugar and essence.

Blend to get fine crumbs. Rinse a casserole or padding bowl with cold water. Put the crumbs in and press down evenly and lightly by hand.

Sprinkle the milk over it and allow to set in chiller for 1 hour.

Layer 2:

Take water in a heavy based pan and sprinkle the sugar and gelatine over it. Leave undisturbed for 5 to 7 minutes.

Now warm over very low flame stirring continuously till no crystals are left and water is clear.

Beat ice cream over a tray of chilled water of ice cubes.

To the ice cream, add the curd, gelatine solution and stir, keep stirring till thick and creamy.

Pour over the bread layer.

Allow to set in freezer and decorate with grated chocolate. Serve with chocolate sauce.

Serves 2.

Sugar – 1 1/2 cups
Grated Peel of 2 Lemons
Sunflower Oil – 1 cup
Eggs – 6
All Purpose Flour – 1 2/3 cups + 1 tblsp, divided
Baking Powder – 2 tsp
Sunflower Kernels – 1/2 cup

For Garnishing:
Lemon Zest
Whipped Cream

Preparation Method

Preheat oven to 300F. Grease and flour 2 loaf pans.

Beat together sugar, lemon peel and oil in large bowl.

Add eggs, one at a time, beating well after each addition.

Add 1 2/3 cups of the flour, baking powder and salt.

Mix well. Combine the remaining 1 tblsp flour and the sunflower kernels.

Toss lightly. Stir into batter. Pour evenly into prepared pans.

Bake for 1 hour or until a wooden pick inserted in center comes out clean.

Cool loaves in pans on wire racks for 10 minutes.

Loosen edges and remove to racks to cool completely.

Garnish as desired.

Eggs – 4
Flour – 1 cup
Sugar – 1/2 cup
Baking powder – 1/2 tsp
Raspberry jam – 2 tblsp

Preparation Method

1. Put the sugar and yolks of eggs into a bowl and beat them well till light and frothy.

2. Mix in the flour very lightly and the whites of eggs beaten to a stiff froth. Add the baking powder last.

3. Grease a flat baking tray of an oblong shape. Pour the mixture into the depth of 1/4 inch and bake in a quick oven for 10-12 minutes.

4. The top of the cake should be nicely browned. When ready turn the cake on to an oil paper well sprinkled with sugar.

5. Trim the edges neatly with a knife.

6. Spread the jam (slightly warmed) over the cake quickly and evenly and roll it up quickly while yet warm or else it will crack in doing so.

7. When cold cut it into thick slices.

Couscous Filling:
2 1/4 cups water
1 1/4 cup Sucanat
1/4 cup cocoa
1 cup couscous
1 Tbsp. vanilla

Chocolate Cream Filling:
10 oz. (1 1/2 cup) dairy-free chocolate chips
2 boxes firm silken tofu
3 Tbsp. maple syrup

Preparation Method

In a medium saucepan combine water, cocoa, sucanat and couscous.

Bring to a simmer, stirring occasionally and cook until thickened (10 to 15 minutes).

Add vanilla and stir. Spread mixture into a 9-inch spring form pan (one that has a removable side).

Melt chocolate chips in a double boiler. If unavailable, add water to a saucepan and place a metal bowl over the steam to create a homemade version.

Melting chocolate directly over an electric stove will not work—the chocolate will crystallize.

Transfer chocolate to a blender, add tofu, and blend. Add maple syrup and blend again until smooth.

Pour filling evenly over couscous. Refrigerate for at least 2 hours. Serve cold. Top with fresh fruit such as sliced strawberries or kiwi.

Sifted Cake Flour – 3 cups
Baking Soda – 1 tsp
Salt – 1/2 tsp
Shortening – 1 cup (Shortening is a semisolid fat, made from vegetable oils, used in food preparation)
Granulated Sugar – 2 cups, divided
Buttermilk – 1 cup
Clear Vanilla – 2 tsp
Almond Extract – 1/2 tsp
Egg Whites – 6, at room temperature
Cream of Tartar – 1 tsp
Creamy Frosting

Preparation Method

To make the Creamy Frosting:
1. Combine 3 tblsp of all purpose flour and 1 cup milk in medium saucepan.
2. Stir over low heat until thickened.
3. Cool.
4. Beat 1 cup of softened butter in large bowl until creamy.
5. Add 1 cup powdered sugar, beat until fluffy.
6. Blend in 1 tsp vanilla.
7. Add flour mixture. Beat until thick and smooth.

To make the Cake:
1. Preheat oven to 350F.
2. Grease and flour 2 or 3 round cake pans.
3. Combine flour, baking soda and salt. Set aside.
4. Beat together shortening with 1 1/3 cups of the granulated sugar in large bowl until light and fluffy.
5. Add flour mixture alternately with buttermilk, beating well after each addition.
6. Blend in flavorings.
7. Beat egg whites in separate bowl at medium speed with electric mixer until foamy.
8. Add cream of tartar.
9. Beat at high speed until soft peaks form.
10. Gradually beat in the remaining 2/3 cup granulated sugar, beating until stiff peaks form.
11. Fold into flour mixture.
12. Pour evenly into prepared pans.
13. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean.
14. Cool layers in pans on wire racks for 10 minutes.
15. Loosen edges and remove to racks to cool completely.
16. Fill and frost with creamy frosting.

1 cup flour
2 eggs
2 tbsp cocoa powder
¾ cup of butter
¾ cup of sugar
1 tsp baking powder
¼ cup milk
1/3 cup chopped walnuts

Preparation Method

Pre heat the oven on convection mode at 180 degree Celsius.

Grease the cake tin with oil / butter

Sieve flour, cocoa powder, baking powder together in a bowl. Keep aside.

Beat butter, sugar and egg till fluffy and creamy in another bowl.

Slowly mix the sieved flour mixture and the beaten eggs.

Add milk to make smooth batter. Also add chopped walnuts to it.

Pour the cake batter into the greased cake dish and bake at 180 degree Celsius at lower rack for 35 – 40 mins. at convection mode.

Allow to cool. Garnish with icing and fresh fruits of your choice.

1/2 gallon milk
vinegar to split milk
pinch of cooking soda
1/4 tsp. rava (sooji)
1/4 tsp. maida
1 cup sugar
cardamom powder

Preparation Method

First split the milk to make Paneer. Allow all the water to drain, till it becomes stiff.

Then to this paneer, add sooji. maida, soda, 1/2 cup sugar. Mix all very well.

In a non-stick pan, lightly grease with butter and put on low heat.

Add the paneer mixture. Cover and let cook.

when one side is light brown, remove the cake on a plate and slide it back to the same pan to cook the other side to brown.

Towards the other side, make chashni(sugar syrup). To the rest 1/2 cup sugar, add 1 cup water.

Add cardamom powder. When the paneer cake is done, pour hot chashni(sugar syrup) on the top, while it still is in the heat.

Cover and let cook in slow heat for a minute.

Then off the heat and let the paneer cake cool in the room temperature. Cut into slices and serve.

Zucchini – 3 cups, grated and peeled
Walnuts – 1 cup, ground
Coconut – 1 cup, flaked
Eggs – 4
Vegetable Oil – 1 cup
Vanilla – 2 tblsp
Sugar – 2 1/2 cups, granualted
All Purpose Flour – 3 cups
Ground Cinnamon – 2 tsp
Baking Soda – 1 1/2 tsp
Bakin Powder – 1 tsp
Salt – 1 tsp

Preparation Method

Preheat oven to 350F. Grease and flour 2 round cake pans.

Combine zucchini, walnuts and coconut. Set aside.

Beat together eggs, oil and vanilla in large bowl until well blended.

Beat in granulated sugar.

Gradually add combined dry ingredients, beating well after each addition.

Stir in the zucchini mixture. Pour evenly into prepared pans.

Bake for 35 to 40 minutes or until wooden pick inserted in the center comes out clean.

Cool layers in pans on wire rackss for 10 minutes.

Loosen edges and remove to racks to cool completely.

Fill and frost with pineapple cream cheese icing.

Butter – 250 gms
Sugar – 250 gms
Eggs – 5
Flour – 225 gms
Baking powder – 5 gms
Cocoa powder – 25 gms

Preparation Method

Beat together butter and sugar in a bowl.

Mixing very gently, add in the eggs in small quantities and beat till fluffy.

In 1/5 of the mix add the cocoa powder.

To the remaining mixture, add the flour and baking powder.

Put the flour mixture and baking powder in a round greased cake tin.

Put the cocoa mixture in streaks and marble it with the help of a stick or fork.

Bake the cake at 300F for about 30 minutes or till done.

Best served warm and sliced to show the marbled effect.

2 cups cake flour
2 teaspoons baking powder
½ teaspoon salt
1 cup granulated sugar
¾ cup unsalted butter, room
temperature, cut into small cubes
2 large eggs
2 large egg yolks
1 teaspoon pure vanilla extract
2⁄3 cup plain or vanilla yogurt

Preparation Method

Preheat Microwave Oven with Grill to 350°F on convection setting.

Butter two 9-inch round cake pans and then cut a circle out of parchment paper to fit the bottom of each pan.

Sift the flour, baking powder, salt, and sugar into the mixing bowl of the Cuisinart Stand Mixer fitted with the flat mixing paddle.

Turn mixer on speed 1 to mix the dry ingredients together.

Add the butter to the bowl and start mixing on speed 1.

Increase to speed 3 and continue mixing until the butter is well incorporated into the dry ingredients giving the mixture the look of wet sand, approximately 2 minutes.

While the dry ingredients and butter are mixing, stir together the remaining wet ingredients in a large measuring cup.

With mixer on speed 1 add the wet ingredients, incorporating the ingredients fully before each addition.

Pour the thick batter evenly between the two prepared pans.

Bake one layer on the microwave turntable and one on the grill rack in the upper rack position.

Bake for 25 to 30 minutes or until a cake tester just comes out clean.

Leave pans to rest on cooling racks for 15 minutes.

Remove from pans but leave on the racks until completely cool before frosting.