Ingredients
1 cup cream
1 cup maida
1/4 cup rava
1 cup sugar
2 eggs
1/2 tsp baking powder
nuts, raisins and dates

Method
Beat the eggs, cream and sugar in a mixer-grinder.
Pour it in a vessel, add maida slowly, while stirring continuously to avoid lumps.
baking powder and the dry fruits.
Keep aside for 1 hour.
Pour the cake mix into a greased baking dish and bake for 40 minutes.

Ingredients
rawa – 1 cup
sugar – 1 cup
curd – 1 cup
coconut scraped – 1/2 cup
ghee – 1/2 cup
egg – 2
baking powder – 1 tsp

Method
First beat the egg properly.
Then mix the coconut and rawa properly.
Add the sugar to the ghee and mix it well till it gets dissolved.
Now add curd to the coconut and rawa mixture.
Mix it well. Then add all the Ingredients to the beaten egg and mix well.
Keep it for 10 min before pouring it in the baking pan.
Pre heat the oven for 15 min at 150oC.
Then grease the baking pan well by applying ghee or butter. Then pour the mixture.
Bake the cake at 200oC till it becomes golden in colour.

Ingredients
maida – 2 cups
eggs – 2
butter – 1/2 cup
sugar – 1 1/4 cups
buttermilk – 1/4 cup
green bananas – 3
baking soda – 1 tsp
baking powder – 3/4 tsp
vanilla essence – 1 tsp
salt – 1/4 tsp
nuts (optional) – 1/2 cup.

Method
First sieve the maida,baking powder and baking soda.
Add salt to this and keep it aside.
Now place all the other Ingredients in the mixie one by one, starting with the butter, sugar.
When the butter and sugar get creamy, add the eggs, buttermilk, vanilla essence and the bananas(chopped).
Run the mixie until you get a smooth mixture with no lumps.
Now add it to the sieved maida in a vessel.
Fold the mixture and the maida well.
Now pour the batter into a greased and powdered cake tin (8″x8″) and sprinkle the chopped nuts on top.
Bake for 35 minutes at 200 oC. ( the time may differ in different ovens.)
Cool and cut.

Ingredients
1 cup plain flour
2 cups shredded carrots
3/4 cup oil
2 eggs
2 tsp cinnamon powder
1 tsp cardamom powder
1/2 tbsp baking powder
3/4 tsp baking soda
1/2 tsp salt
3/4 cups sugar
few strands of saffron
1/8 tsp orange colour
1 tsp vanilla essence
1/4 cup walnuts, chopped
1/4 cup pistachios, chopped

For Icing
1 cup fresh whipped cream
3 tbsp powdered sugar
1/2 tsp vanilla essence

Method
Beat the cream over a tray of ice cubes with a hand beater.
Do not over beat. It should form soft peaks.
Fold in the sugar and essence. Mix gently. Place in the refrigerator.
Method for Cake:
Beat eggs and sugar till fluffy. Add all the powders, mix it well. Add 1/2 of oil and then of flour. Mix it well. Add remaining oil and flour. Blend it well. Add all the remaining Ingredients except and saffron. Mix it well. Pour in the greased baking dish. Sprinkle the saffron strands. Preheat oven to 350o F. Bake the cake for 40 mins. Cool it, spread the cream icing.

Ingredients
1 cup self-raising flour
1-1/2 cup white sugar
1 whole orange
1/2 cup milk
1/2 cup oil
20 gms of grey poppy seeds

Method
Preheat the oven to 180-200 degrees.
Mix well sugar and self-raising flour.
Cut the whole orange with skin and make a coarse paste of it.
Thus the skin of orange is also used. No wastage.
Add the orange paste to the dry flour. Add oil. Mix well.
Slowly add BC cup of milk. Mix well. Check for consistency. If too thick add the other BC cup.
The cake mix should be of thick dough consistency. Fold in the poppy seeds.
Line the cake tin. Pour the mixture into the tin and bake for 45 minutes to an hour.
Each oven has its own baking time, so read the oven instructions.
Insert a fork to check if the cake is done. The fork should come out clean.
Once done remove the cake from tin and allow to cool on the wire rack.
You may ice the cake with either an orange / lemon icing. But icing the cake increases the calories.

Ingredients
maida flour – 1 cup
milk powder – 1 cup
sugar – 2 1/2 cup
green colour powder -2 pinches
ghee – 2 tsp

Method
Roast the maida in ghee till the raw flavour is lost. Keep aside. Let it cool.
Mix the maida with milk powder.
Make sugar syrup by adding small water to a 2 string consistency. Immediately place off the fire.
Keep the sugar syrup down and add green colour to the syrup.
Add milk powder and maida to the sugar syrup.
Stir continuously till the white bubbles come.
Pour over a greased plate.

Ingredients
flour 1 cup
cocoa 1/2 cup
honey 3/4 cup
sugar 1/2 cup
toasted almonds 1 cup
toasted walnuts 1/2 cup
toasted hazelnuts 1/2 cup
mixed fruit peel 300 gms
cinnamon powder 3/4 tsp
nutmeg powder 1/2 tsp
cloves powder 1/4 tsp

Method
Mix the honey and sugar in a huge saucepan and keep aside.
Chop the nuts coarsely and mix with the fruit peel.
Sift the flour, cocoa and the spices into the nut mixture and stir well.
Heat the honey and sugar and simmer until a soft ball stage is reached.
Add the syrup to the nut mixture and combine well.
Press into a well greased cake tin lined with waxed paper and bake in a moderate oven (180) for 35-40 minutes until done.
Cool in tin, and serve sliced in wedges.
This cake has a chewy texture and can store for a few weeks.

Ingredients
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

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 place 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.

Ingredients
11 oz of cream cheese
1 pint of heavy cream
1 huge can of goya crushed or chunks of pineapple
1/2 tsp. of vanilla essence
1 8 oz glass of sugar
4 packs of lady fingers (it is not okra, it is some kind of cake slices you buy in grocery
store bakery)

Method
Take in a bid bowl 1 pint of heavy cream, add sugar and vanilla essence and use hand mixer to whip and whip it till it becomes like whipping cream.
Then add cream cheese and whip again till it get mixed well.
Keep the prepare cream for 10-15 min in refrigerator.
Remove the extra juice in the can of pineapple chunks, use only pieces of pineapple of stuffing.
Take a cake dish, arrange the ladyfinger in rectangle of square shape, which ever you
prefer apply the cream thickly over the ladyfinger slice, atleast 1/2 inches thick, then place pineapple chunks, then arranger another layer of ladyfinger, then apply cream, then pineapple, repeat 3 -4 layers, then cover all four side with the cream well and also the top with cream well and refrigerate for 15- 30 min.

Ingredients
1 kg sweet potato ( finely grated )
1/2 kg coconut – 1/2 cup ( to be grated without the skin )
1 cup white sugar
1 1/4 cup coconut milk ( to be squeezed out from 1/2 kg coconut )
3 tablespoon custard flour ( mixed with 1/2 cup of water and beaten until fluffy )
50 grams butter
1 1/2 cups of self rising flour (sieved)

Method
Beat the custard flour till fluffy.
Add the butter to sugar and beat well.
Add the sweet potato and 1/2 cup grated coconut, mix well.
Add all the other Ingredients to the mixture and mix well.
Pour the mixture into a greased baking tin and steam it for 40 minutes before baking it.
Pre-heat oven to 180oc. place tin inside.
Bake at 180oc for 40 mins.