EGGLESS ROSE CAKE

Eggless Rose Cake

                                                     (In Nonstick Pan)

You’ll need

1.        All Purpose Flour – 1 ½ Cup

2.       Cocoa Powder –3 Tablespoon

3.       Baking Soda –  ¾ Teaspoon

4.       Baking Powder-1 1/2 Teaspoon

5.        Salt – ¼ Teaspoon

6.       Water –3/4 Cup

7.        Condensed Milk-1 Cup

8.       Butter(Room Temperature) – ¾ Cup

9.       Vanilla Essence – 1 1/2 Teaspoon

For decorating

1.        Whipping Cream-500 Ml

2.       Powdered Sugar-1 Cup

3.       Vanilla Essence-1 Tablespoon

4.       Sugar Syrup- ¼ Cup

Method

1-Grease a nonstick pan and keep it ready.

2-In a deep bowl, combine together all purpose flour, cocoa powder, baking soda, baking powder and salt and keep it ready.

3-In another bowl, mix butter and water and whisk it well.

4-Then add condensed milk, again whisk till everything is incorporated well. Add vanilla essence to this and combine well.

5-To this add half of the flour mixture and mix till well combined. Then add the remaining flour mixture and mix. Make sure everything is incorporated well. Do not overmix.

6-Pour this batter to the non stick pan and close the lid. Cook in medium- low flame for about 25-30 minutes or till a wooden skewer or a tooth pick inserted at the center of the cake comes out clean. Remove the cake from the pan and let it cool. Now move it to the wire rack and cool it completely. Cut it to two halves.

For decorating

7-Whip the chilled whipping cream in the cooled bowl till light and creamy. Add powdered sugar and vanilla essence and whip well till stiff peaks are formed.

Place a layer of cake over the cake board. Sprinkle little sugar syrup all over. Now spread half cup of whipped cream over the cake layer

Place the second layer of cake over the cream.

Apply a generous amount of whipping cream on top and sides of cake and smooth it with a spatula. Pipe cream on the crumb coated cake like a rose. 

CREAMY VANILLA SWISS ROLL

Creamy Vanilla Swiss Roll

–Strawberry and Cream Filling-

You’ll need

1.        Egg - 3

2.       Powdered Sugar - ¾ Cup

3.       Vanilla Essence - ¼ Teaspoon

4.       All Purpose Flour - ¾ Cup

5.        Milk Powder – ½ Cup

6.       Milk - 2 Tablespoon

For cream filling

1.        . Whipping cream-500 ml.     
2.        .  Sugar powder-1 cup.      
3.           Vanilla essence-1 teaspoon.       
4.      Strawberries-7-9

Method

1-Preheat the oven to 180 degree. Grease and line a swiss roll tin (rectangle shaped pan) with parchment paper. Keep it ready. Sift together all purpose flour and milk powder. Keep it aside.

2-In a deep bowl beat together egg, powdered sugar and vanilla essence with an electric beater till it double in size, for about 8 - 10 minutes.

3-Fold in the sifted all purpose flour – milk powder to this slowly. Also add 2 tablespoon milk to it and slowly combine. Pour this batter to the lined swiss roll pan and spreads it evenly. Bake it for about 10 - 12 minutes (until springy to the touch).

4-Lay a damp towel over the work space, top it with a parchment paper and dust it with little powdered sugar. Move the baked cake upside down to the dusted parchment paper. Peel the parchment, used while baking, from the cake and then roll the cake along with the dusted parchment paper. Cover it with the damp cloth and leave it to cool foe about 20 - 25 minutes.

For cream filling

1-Beat whipping cream with powdered sugar and vanilla until smooth. Refrigerate until cake has cooled completely and ready to fill.

2-Unroll the cake and spread whipping cream all over the cake ½-inch from the edges. Roll the cake back up and place seam side down on a platter. (Some of the filling will gush out while rolling. Just discard whatever comes out.) Cover with plastic wrap and place in the fridge for at least an hour before serving. Dust with powdered sugar, garnish with fresh strawberries, slice, and serve.

CHOCOLATE BALLOON BOWLS

Chocolate Balloon Bowls

Ingredients

• Chocolate Chips-1 Cup
• Coconut Oil-1 Tablespoon
• Balloons
• Whipping Cream (Your Choice)
• Strawberries (Your Choice)

Method

STEP-1

Wash your balloons, blow them up.

STEP-2

Add the chocolate and coconut oil to a bowl and place over a pot with simmering water until melted or place into the microwave to melt.

Allow the chocolate to cool to room temperature. (The balloons will burst if the chocolate is too warm.)

STEP-3

Dip one end of each balloon in chocolate.

Take the balloon out and allow any excess chocolate to drip back into the melted chocolate.

 Place them on baking sheet or directly into serving plate.

STEP-4

Wait for the chocolate to dry, and then pop the balloons.

STEP-5

Fill the bowls with the delicacy of your choice. Suitable additions include small fruits such as strawberries or cherries, a fruit salad for dessert, small cookies, truffles, little chocolates, candies, etc. You might even scoop in some mousse, cold custard or ice cream.

2-INGREDIENT BANANA PANCAKES

2-Ingredient Banana Pancakes

Ingredients

• Ripe Banana-1
• Eggs-2
• Butter/Vegetable Oil-For Cooking Pancakes
• Honey/Maple Syrup-For Serving(Optional)

Method

STEP-1

Peel the banana.

Mash up banana in a large bowl.

STEP-2

Whisk eggs and add to banana paste.
Or
You can grind banana along with egg in a mixer.

STEP-3

Heat a pan over medium heat. 

Melt a little butter or a little vegetable oil in the pan to prevent sticking.

STEP-4

Drop 2 tablespoons of batter onto the hot pan. 

Cook the pancakes until the bottoms look browned and golden when you lift a corner.

STEP-5

Flip the pancakes

Cook until the other side is also golden-brown.

STEP-6

Serve with maple syrup, honey, jam, or any extra toppings you'd like.

BASIC PANCAKE

Basic Pancake

Ingredients

• All Purpose Flour-2 Cups
• Milk-1 ½ Cups
• Egg-1         
• Sugar-1/3 Cup
• Salt- A Pinch
• Vanilla Essence-2 Teaspoon
• Baking Soda-1/4 Teaspoon
• Butter/Oil-For Greasing the Pan
• Maple Syrup/Honey-To Serve

Method

STEP-1

Sift flour, salt and baking soda into a bowl. Stir in sugar.

STEP-2

Whisk milk, egg and vanilla together in another bowl.

STEP-3

Add milk mixture into flour mixture. Whisk until just combined.

STEP-4

Heat a non-stick frying pan over medium heat.

Brush pan with butter. Using 1/4 cup mixture per pancake, cook 2 pancakes for 3 to 4 minutes or until bubbles appear on surface. Turn and cook for 3 minutes or until cooked through. 

STEP-5

Repeat with remaining mixture.

Serve with maple syrup/honey.

KIWI TREAT

Kiwi Treat

Ingredients

• Kiwi-2 (Peeled and Cut Into 4/5 Slices)
• Chocolate, Broken Into Pieces-1 Cup
• Vegetable Oil/Coconut Oil-1 Teaspoon
• Pistachios, Sprinkles-For Coating
• Pop sticks

Method

STEP-1

Peel and slice Kiwi into thick slices.
Insert stick in each slice and place on parchment or wax paper and freeze for 1hour.

STEP-2

Melt the chocolate in a bowl over simmering water or in the microwave by stirring occasionally.

Allow to cool slightly so the chocolate is thicker and adheres the kiwifruit.

STEP-3

Place each coating (pistachios and sprinkles) in separate flat plates.

STEP-4

Dip each kiwi into the melted chocolate partially or fully.

 Gently shake off excess.

STEP-5

 Then roll in the desired coating.

Allow to set in refrigerator.

EASY COOKIES DESSERT/EASYD EESRT IN GLASS/3 INGREDIENTS DESSERT

Easy Cookies Dessert/Easy Dessert In Glass/3 Ingredients Dessert

Ingredients

• Chocolate Chip Cookies-10-12
• Whipping Powder-1 Packet
• Milk-115 Ml
• Vanilla Essence-1 Teaspoon
• Coffee-1/4 Cup

Method

STEP-1

Blend whipping powder, milk and vanilla essence in a deep bowl.

Beat on high speed with hand or electric mixer for about 4 minutes or until topping thickens and forms light, fluffy peaks. Set aside.

STEP-2

Dip cookies in coffee and place it in a glass as first layer.

STEP-3

Then pip the whipping cream through a piping bag as second layer.

STEP-4

Repeat the same process.

BLUEBERRY PANCAKE

Blueberry Pancake

Ingredients

• All Purpose Flour-1/2 Cup (125 Ml)
• Corn Flour-1/2 Tablespoon (7.5 Ml)
• Baking Powder-3/4 Teaspoon (3 Ml)
• Salt-A Pinch
• Egg-1      
• Milk-1/2 Cup (125 Ml)
• Sugar/Honey 2 Tablespoon
• Blueberries-1/4 Cup
• Butter-For Cooking Pancakes
• Honey-To Serve

Method

STEP-1

Combine flour, corn flour, baking powder and salt in a bowl.

STEP-2

In another bowl whisk egg, milk and sugar/honey.

STEP-3

Pour the egg mixture over the dry ingredients and stir gently until combined.

STEP-4

Toss blueberries with some (1/2 teaspoon) flour in a bowl to keep them from sinking to the bottom of the batter then fold them in.

STEP-5

 Heat a lightly oiled griddle or frying pan over medium heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake.

 Brown on both sides and serve hot.

STEP-6

Serve with a drizzle of honey.

WATERMELON DRINK

Watermelon Drink

Ingredients

• Watermelon chunks-3 cup
• Water-1 ½ Cups
• Sugar –As Needed
• Ice Cubes-Optional

Method

STEP-1

Cut the watermelon into chunks removing the rind and seeds. 

STEP-2

In blender, combine watermelon, water and sugar and puree.

STEP-3

Pour into the glass and chill before serving.

GUAVA JUICE/PINK GUAVA JUICE

Guava Juice/Pink Guava Juice

Ingredients

• Guava (Pink)-2 Medium
• Water-1 ½ Cups
• Sugar –As Needed
• Ice Cubes-Optional

Method

STEP-1

Wash and peel the skin and chop the Guavas.

STEP-2

Blend guavas along with water and sugar.

STEP-3

Pass it through a sieve to remove the seeds.

STEP-4

Pour in to glass and add some ice cubes.

VEGETABLE PIZZA

Vegetable Pizza

Ingredients

• Flour -3 ½ Cup
• Warm Water-2 ½ Cup
• Active Dry Yeast-1 Packet (2 ¼ Teaspoon)
• Salt-1 Teaspoon (As Needed)
• Sugar-1 Teaspoon
• Olive Oil-2 Tablespoon

For Toppings

• Tomato Sauce/Pizza Sauce Click here for recipe "Pizza Sauce"
• Mozzarella Cheese
• Thinly Sliced Onion
• Thinly Sliced Tomato
• Thinly Sliced Capsicum
• Olives

 Method

STEP-1

Sprinkle the yeast over the warm water and let it sit for 5 minutes until the yeast is dissolved.

STEP-2

Mix flour salt, sugar and olive oil.

STEP-3

Stir in the yeast mixture.

STEP-4

Knead the pizza dough until it become smooth.

STEP-5

Spread a thin layer of olive oil over the inside of a large bowl. Place the pizza dough in the bowl and turn it around so that it gets coated with the oil.

Cover the dough with plastic wrap and let sit in a warm place until it doubles in size, at least 1 to 1 1/2 hours.

STEP-6

 Remove the plastic cover from the dough and punch the dough down.

Divide the dough in half.

Place each in separate bowl, cover with plastic and let sit for 10 minutes.

STEP-7

Preheat the oven into 180 degrees.

STEP-8

Prepare toppings.

STEP-9

Working one ball of dough at a time, take one ball of dough and flatten it with your hands on a lightly floured work surface.

Starting at the center and working outwards, use your fingertips to press the dough to 1/2-inch thick. Turn and stretch the dough until it will not stretch further.

STEP-10

Transfer one of the prepared flattened dough to the pizza peel.

STEP-11

Spread with tomato sauce and sprinkle with cheese, and place your desired toppings on the pizza.

STEP-12

Bake pizza one at a time until the crust is browned and the cheese is golden, about 15-18 minutes. 

WATERMELON PUDDING

Watermelon Pudding

Ingredients

• Watermelon-2 Cup (500 Ml), Pureed and Strained
• Corn Flour-1/4 Cup (40 G)
• Sugar-3/4 Cup (As Needed)
• Vanilla Essence -1 Teaspoon
• Grated Chocolate-For Topping (Optional)
• Whipping Cream-For Topping (Optional)

Method

STEP-1

Place watermelon in a blender or food processor and blend until smooth. Strain into a bowl through a fine sieve

STEP-2

In a small bowl, slowly mix in a little pureed watermelon into the cornflour until dissolved.

STEP-3

In a saucepan, mix together watermelon puree, dissolved cornstarch, sugar and vanilla essence. Bring the mixture to boil over medium heat, whisking constantly. Continue to whisk for a further 6 minutes or until thick.

Then, remove from heat.

STEP-4

Transfer to a serving dish and cover with plastic wrap.

Chill for 4 hours or until set. Serve topped with grated chocolate and whipping cream, if using.

EGG KABAB

Egg Kabab

Ingredients

• Boiled Eggs-2(cut into four pieces)
• Onion-3(Finely Chopped)
• Boiled Potato-1(Big)
• Ginger Paste-1 Teaspoon
• Garlic Paste-1 Tablespoon
• Green Chilly -1 Finely Chopped
• Turmeric Powder-1/4 Teaspoon
• Red Chilly Powder-1 Teaspoon (Up To Your Spice Level)
• Coriander Powder-1 Tablespoon
• Fennel Seed Powder-1/2 Teaspoon
• Garam Masala-1 Teaspoon
• Chopped Coriander-Few
• Chopped Curry Leaves-Few
• Lime Juice-1 Teaspoon
• Oil-1-2 tablespoon
• Salt- As Needed

For Coating and Frying

• Egg-1(Beaten)
• Bread Crumbs-1 Cup
• Oil-For Frying

Method

STEP-1

Add 1-2 tablespoon of oil in a pan and fry finely chopped onion till it turn transparent.

STEP-2

Add chopped green chilly, ginger paste and garlic paste and saute again.

STEP-3

Then add turmeric powder, red chilly powder, coriander powder, fennel seed powder, ½ teaspoon of garam masala and salt. Mix well and saute in low flame.

STEP-4

Mash the boiled potato and mix with the onion mixture.

STEP-5

Finally add chopped coriander leaves, chopped curry leaves, 1/2 teaspoon of garam masla and lime juice.

Mix well and let it cool.

STEP-6

Cut the boiled egg into four pieces.

STEP-7

Take small part of potato mixture and flatten with fingers.

STEP-8

Place one piece of egg at the center and roll it.

STEP-9

Dip each roll in beaten egg and then coat with bread crumbs.

STEP-10

Heat oil in a pan at medium flame and deep fry each roll till it turns golden brown.