Nutella mug cake

Makes 1 very large serving

Self rising flour - 4tbsp
While granulated sugar - 4 tbsp
Egg -1
Cocoa powder - 3 tbsp
Milk - 3 tbsp

Olive or vegetable oil - 3 tbsp

1. Combine all ingredients in a large coffee mug. Whisk well with a fork until smooth.
2. Microwave on high for 1 1/2 - 3 min. [Time depends on microwave wattage.]
3. Top with whipped cream and a little chocolate sauce if desired. Enjoy!

Note: Depending on the wattage of your microwave, you may have to increase cooking time.

Hesaru Bele Payasa

Moong Dal Kheer

Serves: 6-8

Moong Dal - 1/2 cup
Jaggery - 3/4 to 1 cup, depending on the sweetness you prefer
Ghee - 2 tbsp
Poppy Seeds - 2 tbsp
Cardamom - 4-5 pods
Freshly Grated Coconut - 1/4 cup
Cashews, Raisins - 1/4 cup

1. Fry the moong dal with 1 tbsp ghee in a pan until the colour of the dal slightly deepens and it gives out a nice aroma

2. Then pressure cook the moong dal with water until completely cooked.
3. Fry the poppy seeds until the colour deepens. Grind the poppy seeds and cardamom seeds in the mixer to a fine powder. Then add the coconut and little water to make a smooth paste.
4. Once the moong dal is cooked, add the coconut-poppy seed paste into the moong dal and cook on medium high flame; let it boil for around 3-5 minutes.
5. Add the jaggery and boil until all the jaggery melts into the moong dal mixture. Then boil for another 5 minutes to make sure all the ingredients blend well and then remove from heat.
6. Fry the cashews and raisins in the remaining ghee until golden brown. Add to the payasa along with the ghee and mix well.

Serve hot, warm or chilled.

Red Velvet Cake

Serves: 8-10

All purpose flour/Cake flour - 2 1/2 cups
Salt - 1/2 tsp
Unsweetened cocoa powder - 2 tbsp
Shortening/Unsalted Butter - 1/2 cup
Granulated white sugar - 1 1/2 cups
Eggs - 2 large
Pure vanilla extract - 1 tsp
Buttermilk - 1 cup
Liquid red food coloring - 4 tbsp
White distilled vinegar - 1 tsp
Baking soda - 1 tsp

1.Preheat the oven to 350 F. Grease two 9-inch round cake pans and line the bottoms with parchment paper. Set aside.
2. In a mixing bowl, sift together flour, salt, and cocoa powder. Set aside.
3. In the bowl of your electric mixer or with a hand mixer, beat the shortening and sugar until light and fluffy, about 2-3 minutes.
4. Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl. Add the vanilla extract and beat until combined.
5. First, whisk the buttermilk with the red food coloring. Then with the mixer on low speed, alternately add the flour mixture and the buttermilk to the butter mixture, in three additions beginning and ending with the flour.
6. In a small cup, combine the vinegar and baking soda. Allow the mixture to fizz and then quickly fold into the cake batter. DON'T BEAT OR STIR NOW.
7. Working quickly divide the batter evenly between the two prepared pans and smooth the tops with an offset spatula or the back of a spoon. 

8. Bake in the preheated oven for approximately 25-30 minutes, or until a toothpick inserted in the center of the cakes comes out clean.

9. Cool the cakes in their pans on a wire rack for 10 minutes.

10. Once the cakes have completely cooled, wrap in plastic and refrigerate for at least an hour, preferably overnight. (This is done to make the filling and frosting the cakes easier.)

Wheat Halwa

Makes: 20 - 25 pieces

Butter or ghee - 5 tbsp
Wheat Flour - 1 cup
Sugar - 1 cup
Milk -2 cups
Cashew nuts - 1 tbsp, roughly chopped

1. In a heavy bottomed pan, fry the wheat flour on low heat with the butter/ghee.
2. Keep stirring the mixture continuously to ensure no lumps. Continue frying till the mixture slightly browns the nuts crisp to golden brown.
3. In the meantime, bring the milk and sugar to a boil and simmer for 3 minutes. Mix in the hot mixture to the cooked flour, in small amounts, till the whole syrup gets absorbed. Swirl the mixture continuously and make sure there are no lumps in the halwa.
4. Take away from heat and let it sit covered for 10-15 minutes; the flour will absorb the mixture and cook in it in this time imbibing the creaminess of the milk and the melted sugar.
5. Remove the lid and swirl the halwa a little more. Serve the halwa with additional ghee if desired.

Tip:
1. Sprinkle a teaspoon of ground cinnamon over the halwa to give it a dash of spice
2. If you want to make the Turkish version, take out spoonfuls of halwa (after the resting time) and make into simple shapes. Let cool and serve at room temperature.

Winter Melon Halwa

Dumroot/Kashi Halwa/White Pumpkin Halwa

Serves: 6-8

Winter Melon - 4 cups, grated (without removing water)

Ghee - 2 tbsp

Whole milk - 1 cup

Sugar - 1 1/2 cup or according to taste

Saffron - 1/4 tsp

Cardamom powder - 1 tsp

Cashews, Raisins - for garnishing

1. In a non-stick thick bottomed pan cook the grated winter melon till the water reduces and the melon is almost dry.

2. Now add 1 tbsp of ghee and saute or a few minutes and continue to cook while stirring frequently until the melon is completely cooked. In the meanwhile soak the saffron strands in a 1 tbsp of warm milk.

3. Add sugar to the melon, mix well and then add the saffron milk, and milk. Cook until the milk gets condensed and ghee separates from the mixture.
4. In the remaining ghee, fry the cashews and raisins separately until golden brown.
5. Add the cashews, raisins along with the ghee to the halwa and serve hot or warm.

Fruit Sundae

This fruity ice cream sundae is a refreshing, vitamin-filled treat. Any of your favourite fruits will taste great in this recipe. If you don't have time to make the Tropical Yogurt Ice, you can use two extra scoops of vanilla ice cream instead.

Food Facts:

Strawberries are a good source of vitamin C, which is excellent for your skin, hair, and nails and also helps to boost your immune system.

Serves: 4

Tropical Yogurt Ice - 8 small scoops
Vanilla Ice cream - 4 small scoops
Fresh fruits - a selection of strawberries, mango, kiwi fruits, or raspberries (the amount depends on the size of your glass)
Toasted flaked almonds - optional

For the Strawberry Sauce:

Strawberries - 2 2/3 cups
Fresh lemon juice
Powdered sugar

1. First make the Strawberry Sauce. Slice the strawberries in half and then puree them in a blender or food processor until they are smooth with no lumps.
2. Press the strawberry puree through a sieve, using the back of a spoon, to remove seeds. Stir in a little lemon juice and powdered sugar to sweeten.
3. Put a scoop of Tropical Yogurt Ice into the glass and add a spoonful of Strawberry Sauce. Add some fruit and a scoop of vanilla ice cream.
4. Add more sauce and fruit and then top the sundae with a scoop of Yogurt Ice and a sprinkling of nuts. Repeat to make more sundaes.

Tropical Yogurt Ice

Bursting with vitamins from the fresh fruit, this cool and creamy yogurt ice is a healthy alternative to ice cream. Plain yogurt has a smooth, creamy taste but is much lower in fat than cream. It contains beneficial bacteria that are god for your digestive system and is also rich in calcium.

Food Facts:

Mangoes are rich in vitamin C and beta-carotene, and are a good source of vitamins A and B. However, these nutrients are greatly reduced when the mangoes are cooked.

Serves: 6 to 8

Ripe mangoes - 2 medium
Bananas - 2 medium, peeled
Thick plain yogurt - 2 cups
Powdered sugar - 3 tbsp
Lemon juice

1. To prepare each mango, cut away the two sides, close to the stone. Taking the two large slices, cut the flesh into a criss-cross pattern down to the skin.
2. Press each mango half inside out and carefully cut off the cubes of mango. Cut away any remaining mango near the pit. Repeat with second mango.
3. Break or slice the bananas into chunks and put them into a blender. Then add the mango, yogurt, sugar, and squeeze of lemon juice.
4. Blend until the mixture becomes thick and creamy. Pour the mixture into a shallow container, securely attach the lid and put it into the freezer.
5. After 2-3 hours, whisk the mixture with a fork to break down any ice crystals. Freeze and repeat after 3 hours to give the yogurt ice a creamy texture.

Carrot Cake

This is especially good topped with Vanilla Cream Cheese Frosting

Makes: 16 pieces

All purpose flour - 1 cup
Packed brown sugar - 1/2 cup
Baking soda - 2 tsp
Baking powder - 1 tsp
Ground Cinnamon - 1 tsp
Butter - 1/2 cup
Eggs - 2
Carrots - 2 cups, shredded

1. Preheat the oven to 350 F. Grease a 8" baking pan.
2. In a large bowl, whisk together the flour, brown sugar baking soda, baking powder and cinnamon
3. In a large bowl, with an electric mixer, beat the butter and eggs until blended. Stir in the carrots and the flour mixture until blended
4. Pour into the prepared baking pan. Bake for 30 minutes or until a toothpick inserted in the center comes out clean.
5. Remove from the oven and cool on a rack for 10 minutes.Remove the cake to the rack and cool completely. Frost and cut into 16 pieces.

Sabudana Kheer

Serves: 2

Sabudana - 1/4 cup
Milk - 1 cup
Water - 1 cup
Sugar - 1/4 cup
Cashew, Raisins - for garnishing
Ghee or butter - 1 tbsp

1. Wash, drain the sabudana and add to milk
2. Heat the milk on high flame till it begins to boil and then reduce to low-medium and cook until the milk thickens and the sabu grains bloom into bigger and softer grains
3. Dissolve the sugar in the water and add to the milk. The sugar should be added only after the sabudana grains are fully cooked. Stir well until the contents blend together.
4. Cook on medium heat for the consistency required.
5. Toast the raisins and cashews in the ghee and set aside. Make sure the raisins plump up and the cashews obtain light brown color.

Garnish with cashews and raisins and serve warm or at room temperature.

Light Chocolate Cake

This easy cake is light on sugar and also admittedly light on chocolate. It contains just enough of both to make it a treat.

Makes: 16 squares

All purpose flour - 1 1/4 cups

Baking powder - 1 tsp

Baking Soda - 1/2 tsp

Salt - a pinch
Semisweet chocolate chips - 1/3 cup
Butter - 3 tbsp
Egg - 1
Packed brown sugar - 1/2 cup
Milk - 1 cup
Vanilla Extract - 1 tsp
Frosting - of your choice

1. Pre-heat the oven to 350 F. Grease a 9" baking pan.
2. In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a small microwave-safe bowl or measuring cup, combine the chocolate chips and butter. Microwave on high for 10-30 seconds. Stir until the chocolate is melted; let cool.
4. In a large bowl, with an electric mixer on medium speed, beat the egg, brown sugar milk, and vanilla until blended. Beat in the cooled chocolate mixture until blended.
5. Gradually beat in the flour mixture until blended
6. Pour into the prepared pan. Bake for 20 minutes or until a toothpick inserted in the center comes out clean.
7. Remove from the oven and cool on rack for 10 minutes. Remove the cake to the rack and cool completely
8. Frost and cut into 16 squares.

Corn Pudding

A delicious, almost desert like pudding. You can use frozen or fresh corn for this recipe. Do not use canned - it's too high in sodium.

Makes: About 3 cups

Milk - 2 cups
Eggs - 3
Maple Syrup - 1 tbsp
Corn Kernels - 1 cup frozen thawed or fresh

1. Preheat the oven to 350 F
2. In a large bowl, whisk together the milk and eggs until smooth and a light lemony color. Gently stir in the syrup and corn.
3. Pour into a 2-quart deep, buttered baking dish. Bake for

"Lets party" cake

Cake mix - 1 box, any flavour
Water - 1 1/4 cup
Vegetable oil - 1/3 cup
Eggs - 3
Whipped fluffy white frosting or Betty Crocker® Rich & Creamy Vanilla frosting - 1 box
Food colors - yellow, pink, neon blue, neon green
Candy-coated chocolate candies - 1 box

1. Heat oven to 350°F (325°F for dark or nonstick pans). grease and flour bottom and side of 9-inch round cake pan, or spray with baking spray with flour. place paper baking cup in each of 9 regular-size muffin cups.
2. Make cake mix as directed on box, using water, oil and eggs. spoon about 2/3 full batter into muffin cups. pour the rest of the batter in the 8" pan
3. Bake as directed on box. cool completely or freeze as desired, about 1 hour.
4. In small bowl, place 1 tablespoon frosting; stir in 2 drops yellow food color.
5. In another small bowl, place 2 tablespoons frosting, 4 drops pink food color
6. In third small bowl, place 1/3 cup frosting; stir in 7 drops blue neon food color.
7. To remaining frosting in container, stir in 7 drops green neon food color.
8. Cut the top part of the cake so as to get a flat cake and then invert it. frost top and side with green frosting.
9. Frost 5 cupcakes with blue frosting, 3 cupcakes with pink frosting and 1 cupcake with yellow frosting.
10. Place the blue cupcakes sides touching, in circle on the base cafe. Place the pink cupcakes on the blue cupcakes. Place yellow cupcake on top center.
11. Press candies into frosting to decorate. store closely covered at room temperature.

Shredded Carrot Halwa with Pistachios

Not an everyday dessert, this North Indian dish is served hot or warm, with or without cream, and is regally garnished with silver or gold foil, fried almonds, cashews and puffed lotus. Use whatever suits the occasion.
For best results, hold the carrots at a 45-degree angle to the shredding surface of a box shredder, you want long shred neither too thin nor too thick.

Carrot - 9 medium sized(1 1/2 lbs), washed, peeled, shredded and pressed dry
Half-and-half - 1 1/2 cups
Whole milk - 2 1/2 cups
Whole black peppercorns - 8
Sugar - 1/2 cup
Light brown sugar, lightly packed - 1/2 cup
Cardamom seeds - 1 tsp, coarsely powdered
Ghee or unsalted butter - 1/3 cup
Raw almonds - 2 tbsp, sliced or slivered
Raisins or currants - 2 tbsp
Pistachios - 1/4 cup
Ground cloves - 1/4 tsp
Freshly ground nutmeg - 1/4 tsp
Ground cinnamon - 1/4 tsp
Golden syrup or light honey - 2 tbsp
Edible silver or gold foil - two 4-inch squares for garnishing

1. Combine the carrots, half-and-half, milk and peppercorns in a heavy non-stick saucepan and stirring constantly, bring to a full boil over high heat. Reduce the heat to moderately high , and stirring frequently, cook for about 25-35 minutes, reducing the heat to moderately low toward the end of cooking, until the milk is reduced to a pasty fudge and the mixture is nearly dry.
2. Add the sugars and half of the cardamom and, stirring steadily to prevent scorching, cook for about 10-12 minutes or until the mixture is again nearly dry. Remove the pan from heat and set aside.
3. Heat the ghee or butter in a small pan over moderately low heat, add the almonds and raisins, separately and fry until golden. Remove with a slotted spoon and set aside. Add the hot butter to the carrot mixture along with almonds, raisins, pistachios and ground spices, and again place the pan over moderately low heat.
4. Cook until the mixture begins to pull away from the sides of the pan. Remove the pan from heat, extract the peppercorns, if desired, and stir in the golden syrup or honey.
5. Transfer the halwa to a decorative serving bowl or tray and garnish with the optional silver or gold foil, remaining cardamom and any of the above suggested garnishes.

Kesari Bath

Sajjige/Sooji Halwa/Sheera/Sanja

Serves: 4-6

Rava/Semolina/Sooji (fine) - 1 cup
Sugar - 1 cup
Ghee (clarified butter) - 2/3 cup
Cardamom powder - 1/2 tsp
Milk - 2 cups
Saffron - a pinch
Raisins, cashews - for garnishing
Pineapple or Banana fruit - 1/2 cup diced (optional)

1. Roast the Rava/Sooji/Semolina on low flame in 1 Tbsp of Ghee until the toasted aroma of Semolina waffles through. Transfer it to a plate.
2. Soak the saffron threads in about 1 Tbsp of warm milk.Toast the raisins and cashews in about 1 Tbsp of Ghee and set aside. Make sure the raisins plump up and the cashews obtain light brown color.
3. Take a heavy bottom pan and boil milk along with 2 cups of water and let it come to a boil.
4. Add the roasted Rava/Semolina in small batches and stir in between. Make sure no lumps are formed. (Do not put all the rava at once in the boiling liquid). Close the lid of the vessel and cook on low-medium heat for about 2 min or until the rava is done.
5. Add in the sugar and stir once and cover this with lid and turn the flame to medium.
6. Also put in the saffron milk, which now acquires a beautiful yellow color. After a while the liquid gets completely absorbed.
7. Now add the ghee in small batches and stir well on low flame. After a while the ghee starts leaving the sides of the pan. Now add the cardamom powder and mix well.
8. Finally garnish with roasted cashews and raisins. Serve Hot!

Notes:
Pineapple or banana pieces can be added to enhance the taste of Kesari Bath. The fruit pieces can be added to the boiling water. Boil 1/2 cup of additional water if you plan to use these fruits to help accommodate for water being absorbed by the fruit pieces.