Monday, July 11, 2016


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


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
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


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.

Sunday, April 17, 2016


Fruit tart
  • Butter, Melted-1/2 Cup
  • Flour-1 1/2 Cups
  • Sugar-1/4 Cup
  • Ground Cinnamon-1/4 Teaspoon

  • Sugar-1/4 Cup
  • Cornflour-2 Tablespoons
  • Salt-1/4 Teaspoon
  • Milk-1 Cup
  • Egg-1
  • Vanilla Extract-1 Teaspoon
  • Whipping Cream-1/2 Cup

  • Fruit, Such As Raspberries, Red And Green Seedless Grapes, Kiwi, Oranges etc


Prepare pastry

Preheat oven to 375° F(180 degrees).

Combine butter, flour, sugar and cinnamon in medium bowl. Knead mixture with hands until blended.

Pat dough onto bottom and up sides of seven 3.9*.7” round fluted mini tart pans with removable bottoms.

Bake pastry 20 to 25 minutes or until lightly golden.
Remove from oven and cool completely.

Prepare filling
Combine sugar, cornstarch, milk and salt in a saucepan; stir in mixture until smooth.
 Cook over medium heat until mixture boils, stirring constantly. Boil one minute.

Beat egg slightly in a bowl.
 Slowly pour egg mixture into milk mix, stirring quickly to prevent lumping.
Cook, stirring until thickened. Do not boil.
Cover with plastic wrap; refrigerate until custard is cold.

Fold in whipped cream.

Spoon mixture into pastries.

To serve
Arrange fruit as desired on tarts.

Tuesday, April 12, 2016


Guava Milkshake

  • Guava (Big)-2
  • Cold Milk-2 Cup (400 Ml)
  • Sugar-4 Tablespoon
  • Milk Powder-3 Tablespoon
  • Guava Slice and Mint Leaves For Serving


Blend guava, milk, milk powder and sugar well.

Strain it.

Pour the strained guava smoothie into serving glasses and serve with sliced guava  and mint leaves.

Thursday, March 31, 2016


Chocolate Balloon Bowls

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


Wash your balloons, blow them up.

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.)

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.

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


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.

Wednesday, March 30, 2016


Carrot Cake
  • Carrot-3(Medium Size)
  • Egg-3
  • Oil-3/4 Cup (180 Ml)
  • Flour-2 Cup (500 Ml)
  • Sugar-1 ½ Cup (375 Ml)
  • Baking Powder-1 Tablespoon
  • Salt-A Pinch

Whipping Cream Frosting
  • Whipping Powder-2 Sachet (72 G)
  • Milk-1 Cup (230 Ml)
  • Vanilla Essence-1 Teaspoon

For Decoration
  • Carrot-1
  • Water-1/3 Cup (80 Ml)
  • Sugar-1/4 Cup (60 Ml)


Preheat the oven to 180°C (350°F).

Oil a cake tin and sprinkle some flour in it and coat it on all sides. Keep aside.

Add the carrots, the eggs and the oil in a blender and blend until it become a fine paste.

In a bowl, mix flour, salt, sugar and baking powder.

Pour the carrot-egg-oil puree in to the dry ingredients mixture.

Pour this into a well oiled tin and bake it in the oven for 45 minutes at 180°C (350°F).

Whipping cream frosting
Beat whipping powder ,vanilla essence and milk on high speed with hand or electric mixer for about 4 minutes, or until it thickens and forms light, fluffy peaks.

For decoration
With vegetable peeler, peel carrots, and then peel into long, thin ribbons.
In a saucepan, heat sugar and water to boiling, stirring.
Add carrot ribbons and cook 2 minutes; drain well, then pat dry.

Add a dollop of whipped cream and cover the entire cake with whipped cream.
Arrange carrot ribbons all around.