Ingredients
1 cup cream cheese (or soft fresh paneer)
1/2 cup butter, softened
1 cup sugar
2 tbsp. walnuts crushed coarsely
1 cup chocolate chips
1 tbsp. vanilla essence
1/2 cup almond powder
green and red tuttifruiti or angelica leaves and pieces

Method
Beat well butter and cream cheese till fluffy and light. Mix in sugar and vanilla essence, beat again till light.
Add chocolate chips, walnuts, mix well. Chill it for 3 hours in a clean polythene bag.
Remove mixture from refrigerator
Roll into balls, then roll in almond powder. Press in some green and red angelica bits to decorate.
Refrigerate on a tray for at least 1 hour. Wrap In individual pieces of see-through plastic wrappers.
Secure with a piece of string. Serve cold, and store in fridge.
Courtesy : Saroj Kering

Ingredients
1 loaf slice bread
(preferably round 12 slices)
2 tbsp. softened butter to apply on slices
1 capsicum
2 med. potatoes boiled, peeled
15-20 baby cherry tomatoes
1 cup prepared mayonnaise
a few toothpicks
1/4 cup all purpose green chutney
(refer recipe)
1/2 cup grated cheesee

Method
Cut capsicum into thin slivers or triangles. Pick off stalks of tomatoes if any. Slice potato into 8 round slices. Apply butter to all slices on one side. Arrange on a clean surface in rows of 4, in three columns.
All slices must have buttered side up. Apply chutney on 4 slices, mayonnaise on 4 and tomato ketchup on 4.Pile one chutney slice over ketchuped slice, with applied side up.
Now pile one mayonnaised slice over chutney slice, applied side down.
Now press gently, cut three layered round into 2 half semicircular sandwiches. Break some toothpicks into 2 if desired or use whole. Place a slice of potato over sandwich on one side. Arrange 2 tomatoes, a piece of capsicum in such a way over potato slice, That you can secure all by piercing the toothpick through sandwich. Now sprinkle some grated cheese below this decoration on sandwich. Serve with ketchup and potato chips if
desired.
Courtesy : Saroj Kering

Ingredients
1 packet glucose biscuits
1 tbsp. cocoa powder
1 tbsp. walnuts crushed
1/2 tin condensed milk
1 tsp. cornflour
1 tbsp. butter, softened
4-5 drops vanilla essence
1/2 cup milk
1/2 cup coconut fine white flakes

Method
Place glucose biscuits in a plastic bag, crushed coarsely with rolling pin Make a paste of corn flour, cocoa and half the milk.
Heat remaining milk to a boil, pour into cocoa paste, mix till well blended. Empty condensed milk, butter, essence into a large bowl
Beat till light and blended. Add cocoa milk mixture, mix again. Add crushed biscuits and walnuts, mix well.
On a clean dusted surface, press out mixture into a square. Mark out square piece with a knife.
Allow to cool completely. Cut pieces fully. Place in a tray on greaseproof paper and chill till well set.
Serve chilled. Store in refrigerator till required.
Courtesy : Saroj Kering

Ingredients
1 cup plain flour
1/2 tsp. baking powder
1/2 cup brown sugar (or ground)
1/2 cup butter
3/4 cup crushed walnuts
15 walnut quarters
few drops vanilla essence
2-3 pinches salt

Method
Beat butter and sugar together till light. Sieve baking powder, salt and flour together. Add flour, essence to butter and mix to form a lump.
Fold in crushed walnuts. Form small flattish rounds. Press in a walnut quarter on top. Preheat oven.
Place some biscuits at a time on a baking sheet. Place far apart enough to allow the biscuits to expand.
Bake at 150C for 6-7 minutes or till light brown. Cool well before removing. Store in airtight jars. Repeat for rest.
Note:
Preferably use two baking sheets to allow quicker baking. One cools while the other bakes.
By baking sheet I mean a non stick oven tray, a greased flat tray or oven proof paper.
Variation:
You may use almonds, or cashews instead of walnuts.
Courtesy : Saroj Kering

Ingredients
1 recipe eggless sponge cake (refer cakes)
1/2 cup chopped nuts
(walnut, almonds, cashews, raisins, etc)
1/4 cup tutti frutti bits
8-10 dried figs chopped
1 cup white butter icing (refer cakes)
1/2 cup cream fresh
1/2 cup icing sugar
1/4 cup water
2 tbsp. sugar granulated
1/2 cup canned cherries
10 -12 iced green leaves
5-6 glaced cherries
green coloured sugar(optional)

Method
Follow the egg less cake recipe till making the batter. Once batter is ready, fold in the nuts and tutti frutti. Bake in preheated oven at 200 for 7 minutes and 170 for 25 minutes. Alter as per individual ovens, if required. Check if done by passing a skewer through the centre of cake. Cool tin well before unmoulding as for egg less sponge.
Warm water and granulated sugar till it dissolves. Halve or quarter figs and immerse in the water. Soak for 10 minutes. Keep aside. Cut in half horizontally. Place cut sides up. Use the water in which figs were soaked or canned cherry syrup. Sprinkle generously on both halves of cake till soaked. Beat chilled cream and icing sugar till thick and light. Fold in
drained cherries. Place lower half of cake in a cake plate. Pile on the whipped cream and spread. Arrange the drained figs on cream. Place the upper half of cake on it.
Cover the whole cake with white butter icing. Smoothen with a knife. Decorate with piped icing, iced leaves, glaced cherries and colored sugar. Or use your choice of ecorations.
Cool in fridge for at least 1/2 hour before cutting. Arrange the drained figs on cream. Place the upper half of cake on it. Cover the whole cake with white butter icing. Smoothen with a knife. Decorate with piped icing, iced leaves, glaced cherries and colored sugar. Or use your choice of decorations. Cool in fridge for at least 1/2 hour before cutting.
Courtesy : Saroj Kering

Ingredients
1 bunch salad leaves
1 cup small cherry tomatoes
2 white radish grated
1 beetroot grated
3-4 tiny sprigs of mint (terminal leaves)
1/2 cup boiled noodles
2 tbsp. vinegar white
2 green chilies crushed or finely chopped
1 cup carrot grated
2 potatoes boiled
2 onions finely chopped
1/4 tsp. garlic grated
salt, sugar, pepper to taste
1 tbsp. coriander chopped
1 tsp. olive or other oil

Method
Heat oil in a small saucepan. Add chilies, garlic and pour onto noodles. Add 1 tsp.
vinegar, chopped tomato, salt and pepper to taste. Mix, keep aside. Clean and separate salad leaves whole. Wash and chop tomatoes in half, keep 8-10 whole for decoration.
Toss carrot, radish, onions, beetroot with salt, pepper, sugar and vinegar to taste. Keep each one separate. Keep aside for 10 minutes. Slice potatoes into rounds, sprinkle salt, pepper. Take a large serving plate, with sloping rim. Arrange salad leaves along rim to form an edge.
Spread noodles on plate evenly, to hold leaves in place. Sprinkle a line of radish, beetroot, carrot in a concentric manner. Leave a large central space empty. Arrange the potato slices to cover this space.
Spread small discs of chopped onion randomly over arranged vegetables. Sprinkle chopped coriander all over. Place 2-3 tomatoes and a sprig of mint at the centre of each onion disc. Chill well before serving.
Courtesy : Saroj Kering

Ingredients
2 bananas, ripe and firm
2 cups seedless grapes, halved
1 1/2 cup whipping cream
1/2 tsp cardamom powder
1 cup halved roasted peanuts
1/4 tsp lemon juice

Method
Chill bananas before chopping
Chop bananas
Sprinkle lemon juice over bananas and toss to coat evenly
Beat cream till stiff peaks form
Gently toss in bananas and other Ingredients
Serve chilled
Courtesy : Saroj Kering

Ingredients
1 cup cream cheese
3 tbsp cocoa powder
1/4 cup cashewnuts powder, coarse
1/2 cup granulated sugar
1 tsp vanilla essence

Method
Blend all the Ingredients well
Refrigerate till chill
Serves with crackers
Courtesy : Saroj Kering

Ingredients
1-1/2 cups plain flour
1/2 cup brown sugar
1/2 cup sugar ground
1/2 cup cocoa powder
1 tsp. baking powder
1/4 tsp. baking soda
1/4 cup walnuts chopped
2 cups grated carrot
3/4 cup melted butter

Method
Grease a 9 square or rectangular cake tin, dust liberally with flour. Sift baking powder, cocoa and soda with flour.
Add flour, sugars, and beat till well blended. Fold in walnuts, carrot, etc., pour into a prepared tin.
Bake in preheat oven at 200oC for 10 minutes. Reduce to 160oC for further 25-30 minutes, till done.
Check if done by inserting a skewer. It should come out clean. Remove allow to cool for 10 minutes.
Invert and tap out gently. Let it cool and serve
Courtesy : Saroj Kering

Ingredients
brown sugar – 2 to 3 tbsp
cinnamon powder – tsp
rum or brandy – 1 tbsp
* tinned pineapple slices may be used instead of fresh pineapple.
mango cream
fresh curds – 4 cup
fresh or tinned mango pulp – 2 cups
fresh cream – 1 cup
sugar – to taste
orange liqueur – 2 tbsp
pistachio nuts to garnish

Method
Peel and cut pineapple into slices. Toss with remaining Ingredients and refrigerate at least for one hour.
Line a deep strainer with a thin cloth. Place curds in it and let all the liquid drain till you have about 1 cup of thick curd cheese in the cloth.
Beat the curd cheese till smooth and mix with mango pulp.
Ad whipped cream, sugar and liquor.
Just before serving, place pineapple slices in individual pudding bowls and top with mango cream and sprinkle with chopped pistachio nuts.
Courtesy : Chandri Bhat