Vanilla Cake

Ingredients 1 cup plain flour (maida) 1 tsp baking powder 4 tbsp sour curds (khatta dahi) 1/2 tsp soda bi-carb 1/2 cup melted butter (microwave butter on high for 1 minute) 3/4 cup powdered sugar 1 tsp vanilla essence Method Sieve the flour and baking powder and keep aside. Mix together the curds and soda bi-carb in a bowl and keep aside. Combine the butter, sugar and cup of water in another bowl and whisk

well. Add the curds, flour, and vanilla essence and mix to make a smooth

batter. Batter should be of pouring consistency, if batter thin add 2 tbsp of

flour to the batter and mix well. Put the batter in a 175 mm. (7") diameter greased shallow glass dish. Microwave on high for 4 minutes. Remove from the microwave, cool slightly and unmould.

Coffee Cake :

Ingredients : 1 tbsp instant coffee powder* cup boiling water 1 cup all purpose flour (maida) tsp baking soda 1 pinch salt 1 cup sugar cup oil (OR cup melted butter) 2 tbsp honey 1 tsp vanilla essence 1 cup milk (room temperature)

*If you are using 100% pure coffee powder like Nescaf Classico, use 1

tbsp. However if you are using a coffee-chicory blend like Nescaf

Sunrise Premium instant coffee powder, use 3 tbsp, since it is milder

than pure coffee.

Method: Dissolve coffee powder in boiling water and keep aside. In a bowl combine flour, baking soda and salt. In a separate large bowl, mix sugar and oil. Add the coffee solution,

honey and vanilla and mix well. Add flour mixture little by little and

mix well. Pour milk a little at a time into this and mix thoroughly

making sure no lumps are formed. [If you are using melted butter instead

of oil you will have to mix harder. You can use a handheld electric mixer

if you can't get rid of the lumps].

Grease a large microwave safe bowl and pour the batter in it, such that

it fills 2/3rd of the dish or less. Microwave uncovered for 9 minutes.

[The cake will not be completely baked but will have moist spots all

over]. Switch the microwave off and leave the cake untouched for 10 to 15

minutes. If you want to invert the cake, let the cake cool for another 30

mts.

Note : 1. Cooking time may vary depending on the microwave. 2. There will be moist spots specially in the center, which will be taken

care of during the standing time. If you wait till the cake becomes

completely dry before turning the microwave off, then the cake may become

rubbery. This is because the cake continues to cook even after you turn

the microwave off, by the heat generated within it. 3. If you store the cake for a few days, it may turn dry and hard. If

that happens, just microwave the slice of cake for a few seconds and

consume immediately. 4.If you are using melted butter instead of oil, the cake may need an

additional minute of baking.

Sprinkle powdered sugar on top or enjoy with a dollop of vanilla

ice-cream.

Eggless Chocolate-Walnut cake (in microwave)

Ingredients: 1 cup maida (plain flour) 6 tbsp cocoa powder tsp baking powder tsp eating soda cup oil 1 cup curd (not sour) 1 cup ground sugar tsp vanilla essence 1 cup milk with 1 tsp coffee cup walnuts pieces Method: Sieve the dry ingredients viz. maida, cocoa powder, baking powder and

soda for 2-3 times. In a deep bowl, mix oil, curd, sugar and vanilla essence. Beat well with

beater. Then add flour mixture and mix properly. Now add the coffee-chocolate milk and beat again well. Ensure that the mixture has a loose consistency. Add walnut pieces and mix them gently. Grease a round or square microwave-proof vessel. Pour the mixture in it

and pour some walnut pieces on top. Microwave this for 10 minutes on high power. Standing time 10 minutes.

Microwave Eggless Date and Walnut Cake

Ingredients: 12 dates, pitted and chopped 1 1/4 cup milk 3/4 cup oil 3/4 cup powdered sugar 1 cup all-purpose flour 1 tsp. baking soda (not baking powder) 12 walnuts, chopped

Instructions: 1. Boil the milk in a saucepan. Remove from heat. 2. Add the dates and let it stand until cool. 3. When cool put into a blender or food processor and process or blend until the dates are ground. 4. Add the oil into blender and blend again until incorporated and mixture becomes thick. Add sugar to the mixture in the blender and blend until incorporated. 5. Transfer mixture to a mixing bowl. Sift flour and baking soda well.

Fold in the flour until it is mixed well. Add chopped walnuts. Note: You can at this point add a little more milk in case you find the batter a little thick. The batter should be of pouring consistency like most cake batters. 6. Pour batter into a greased glass microwavable dish. 7. Place in microwave and bake for 10 to 11 minutes on High.

microwave brownie : Ingredients:

Unsalted Butter, melted - 1 1/2 tablespoons (original recipe has 2

tbspns) Milk or water - 2 1/2 tablespoons( I have used milk. Original recipe has

2 tbspns, have increased as I have reduced the butter) 1/4 teaspoon vanilla extract 3 1/2 tablespoons sugar (original has 4 tablespoons) 2 tablespoons cocoa powder 2 tablespoons flour(maida) 2 tablespoons semi-sweet chocolate chips Pinch of salt (I have omitted this)

Procedure: In a small microwave safe bowl, mix the melted butter, milk and vanilla extract. Combine the rest of the dry ingredients in another bowl and add to to the wet ingredients. The batter will be of a dropping consistency. Microwave on HIGH for 1.5 to 2 minutes. Mine is 900 watts at full powder(ahem!!). And also the cooking time depends on the voltage too in our country (sigh!!). Check at 1.5 minutes. The top should look dry and not show any uncooked batter. If it does show uncooked batter, microwave for another 30 seconds. Its OK if the top feels very soft when touched(as long as it looks dry), it will harden slightly when you allow it to stand. Yep, have made this a few times in my old microwave and figured this out. If you over cook, the brownie will become tough.

Ganache : Ingredients: Low fat milk: 1/2 Cup Semi Sweet Chocolate Chips / Chopped dark chocolate: 2 Cups Unsalted butter: 2 teaspoons( you can omit this if you are not particular

about the glaze) Vanilla extract / Essence - 1 teaspoon, optional.

Procedure: Heat the milk and the butter in a heavy saucepan. Bring to a

boil and lower the heat to minimum. Add the chocolate and stir gently

with a spatula till all the chocolate melts and you have a smooth,

velvety mixture. Take the saucepan off the heat. Cover the saucepan with

a clingfilm and allow the ganache to come to room temperature. Stir in

the vanilla(if using) and strain the mixture to get rid of any small

lumps or air bubbles. Make sure the vanilla is at room temperature and

not cold or the chocolate may seize.

easy ganache : 200 ml amul cream boil and add 200g dark chocolate cool a bit to room

temp then add onto the cake

Ganache : Ingredients 2 Cup Semisweet Chocochips 1 Cup Cream 1 Spoon Butter

Method In a bowl add in 1 cup semisweet chocochips and butter. Microwave for 1

minute. Add in remaining 1 cup chocochips and 1/2 cup cream. Mix well. Microwave for another 30 seconds Add in remaining 1/2 cup cream and stir till mixed thoroughly and is

glossy and shiny.

------------------------------------------------------------------------Fudge Glaze: Bring to a boil 1 cup sugar and 1/3 cup each milk and

butter. Boil 1 minute by the clock. Immediately dump in 1 cup chocolate

chips. Stir until they melt. Pour over cake or brownies in pan. It sets

up as it cools

DULCIE'S CHOCOLATE FUDGE FROSTING (Very Good!!!!)

2 cups icing sugar 2 oz butter 3 Tbsp cocoa 3 Tbsp hot water or milk

Mix all together and whip until fluffy

This one has a really nice, fudgy texture and a lot of chocolate flavor.

Melting the butter first does seem to make a difference.

Apple n walnut cake : Ingredients : 1 apple 1 cup milk 1/4 cup oil 3/4 cup sugar 1 cup all purpose flour (maida) 1/2 tsp baking soda 2 tbsp chopped walnuts

Method :Peel and grate the apple and microwave uncovered for 3 minutes.In a large bowl pour milk (room temperature). Add oil and with a whisk, beat well. Add sugar and beat further. Add maida and baking soda and mix thoroughly, making sure no lumps are formed. Add the microwaved apple, nuts and mix well.Liberally grease a large microwave safe bowl. (I used a rectangular glass vessel). Pour the batter. Make sure it is less than 2/3rds full.Microwave uncovered for 5 to 6 minutes. Leave untouched for another 10 minutes. Let the cake cool down completely before you invert it onto a plate.You could either ice the cake or bite into it just like that!

Eggless Apple cake with Apple Jam

Ingredients 1 apple - peeled & grated Maida-1 cup Baking powder - 1 tsp Baking Soda - 1/2 tsp Butter - 1/4 cup Sugar - 3/4 cup Milk - 1/2 cup(or more if required)

Method

Sift maida,baking powder and baking soda in a bowl and keep aside. Beat butter and sugar until light and fluffy. Add grated apples and milk-beat again till mixed well. Now fold the dry ingredients into this by adding 1 tbsp flour at a time. Grease a MW proof dish with butter and pour the batter into it. MW on 80% power for 8 minutes. Leave in MW for another 5 minutes. Serve with a dollop of Apple jam(optional).

Chocolate cake with icing

Eggless Chocolate cake A quick microwave chocolate cake that nobody can resist!!!

Ingredients

Maida - 1 cup Baking powder - 1 tsp Cocoa powder - 2 tbsp Butter - 1/2 cup Powdered sugar - 1 cup Vanilla essence - 1 tsp Hot milk - 1/2 cup Curds - 1/2 cup Baking soda - 1/2 tsp

Method

Grease an 8 inch round microwave safe dish.Line with butter paper. Sieve flour,baking powder and cocoa powder thrice. In a seperate bowl,beat butter and sugar till fluffy. Add vanilla essence,curd and baking soda,beat well. Add 1/2 of the flour mix and 1/2 of the milk,mix slowly and repeat the

same process twice till everything is mixed well.

Transfer to the dish and microwave uncovered at 60 % power for 11

minutes. Cool for 10 minutes and invert into a rack or a plate.

Fudge icing

Butter - 1 tbsp Milk - 2 tbsp Icing sugar or sieved powdered sugar - 3/4 cup Cocoa powder - 1 tbsp Coffee powder - 1/2 tsp Vanilla essence - 1/4 tsp

Mix icing sugar,coffee and cocoa powder. Take butter and milk in a bowl and microwave at 60 % power for 1 and 1/2

minutes. Add rest,mix well and pour over the cake.Add cholate shavings Delicious chocolate cake with fudge icing is ready!!!

MOLTEN LAVA CAKE : Ingredients -

Maida - 1 tablespoon Powdered Sugar - 1 tablespoon Cocoa Powder - 1.5 teaspoon Milk - 4 tablespoons A pinch of Salt A pinch of Baking Soda (optional) Butter - 1-2 teaspoons Cooking Chocolate - a piece (or any other chocolate) Microwave safe bowl

Method STEP I Sift together & mix 1 TBSP of flour , sugar & 1 teaspoon of Cocoa Powder.

STEP II Add pinch of salt, baking powder & mix well.

STEP III Add 4 tablespoons of Milk, OIL/melted Butter. (add 1 tbsp at a time. add

more if required)

STEP IV Mix well to avoid lumps

Grease a Microwave safe bowl & line it with butter/parchment paper STEP V Pour the batter into the microwave safe bowl.

STEP VI Take a piece of chocolate (preferably cooking/modelling/baking chocolate)

and push it into the center of the batter until it is completely covered.

If it is not covered completely, add a little bit more batter or use less

chocolate. Important thing is for it to be covered fully.

STEP VII Microwave on high for 30 seconds. (45 depending upon your microwave) My microwave has no temperature adjustments, hence I directly cooked it

for 30 seconds. And then an extra 5 seconds to be safe. (not required)

STEP VIII Let it rest for about 1 minute. Gently un-mould. If the cake is not warm,

you can microwave it for another 5-10 seconds.

Whole wheat chocolate cake

Ingredients 2 cups wheat flour 1.5 cups sugar 1/2 tsp cooking soda 1 tsp baking powder 2 tbsp cocoa powder 1 tbsp drinking chocolate powder 1/2 tsp vanilla essence 2 tbsp butter in room temperature 1/2 cup beaten curd 1 cup milk 2.5 grams of Eno fruit salt 2-3 tbsp butterscotch sauce or chocolate sauce

Mix the butter with curd and milk. In a seperate bowl, mix all the other ingredients except Eno. Now add the butter-curd-milk mixture to it and mix well. The batter loosens up in some time when the sugar melts. Keep this aside for 4 hours.Add Eno to the batter and pour it in a microwave safe greased container..Ensure the batter doesnt exceed half the size of the bowl. Microwave for 10 minutes but keep checking back even minute after 6 minutes in case you try it out in lesser quantity..or else your cake might get burnt. Insert a toothpick to check if done. Spread butterscotch or chocolate sauce over it and serve.

eggless chocolate cake Ingredients: All purpose flour(Maida) - 3 tblsp Powdered Sugar - 3 tblsp Cooking oil - 3 tblsp Milk - 3 tblsp Cocoa powder - 2 tblsp Vanilla essence - 1/4 tsp Cooking soda - 1/4 tsp Salt - a pinch

Method:

In a microwave safe coffee mug, mix together all purpose flour, sugar,

cocoa powder, cooking soda and salt. Add oil, vanilla essence and milk to it and stir well with a spoon until

it becomes a smooth batter. See to that it does not form any lumps.

Finally add the chocolate chips and give it one stir. Microwave this at 900W(max power in my microwave) for 2 mins. Check it

out after 1.5 mins and if the cake looks still wet go ahead with another

30 seconds. The timing is subjected to your microwave settings.The cake

would initially look puffed up but would drop down once cooled.

curd choc cake Ingredients 1/2 cup plain flour (maida) 1 tsp baking powder 2 tbsp cocoa powder 2 tbsp sour curds (khatta dahi) 1/4 tsp soda bi-carb 1/4 cup melted butter (microwave butter on high for 1 minute) 1/3 cup powdered sugar 1/2 tsp vanilla essence Method Sieve the flour, baking powder and cocoa powder. Keep aside. Mix together the curds and soda bi-carb in a bowl and keep aside. Heat cup of water by microwaving on high for 1 minute. Combine the butter, sugar and cup of hot water in another bowl and

whisk well. Add the curds, flour, and vanilla essence and mix to make a smooth

batter. Put the mixture in a 175 mm. (7") diameter greased shallow glass dish. Microwave on high for 4 minutes. Remove from the microwave, cool slightly and unmould

Raisin n Nut cake You need Maida 1 cup Milk 1 1/2 cups Cocoa powder 1 1/2 tsp Vanilla essence few drops Sugar 1 cup Oil 3/4 cup

Baking soda 1 tsp Raisins 1/4 cup

Chopped nuts a hand full

Method

Boil milk in a pan, Add the raisins and allow the milk to cool down. Blend this mixture in a blender till the raisins are ground well. Add the oil and blend again till it becomes thick in consistency. Add the sugar and again blend for another few minutes.Transfer this

mixture into a bowl. Sieve the maida along with the baking powder and cocoa powder. Add the flour little by little to the blended mixture and gently mix in

1 direction only. Add to this, the chopped nuts dusted in a little flour and the vanilla

essence and again mix gently. Grease a large microwavable dish and pour in the batter. Microwave for 10 minutes on high checking once in between. Allow to stand for 2 minutes.

Instant Microwave Banana - Nut Cake

Wholewheatflour-1/2acup maida-1/4cup Milk-1/4cup Oil-1/4cup Flaxseeds-1tablespoon Banana-1,largeandripe Brownsugar-1/2acup[usejaggeryinstead] Mixednuts-1/2acup[Iusedwalnuts,almondsandpistachio] Raisins-1/4cup Bakingpowder-3/4teaspoon Bakingsoda-1/4teaspoon

1.

In the smallest mixie jar put in flax seeds and hot water .Let it

sit for a couple of minutes.Blend till it is frothy and set aside. 2. 3. Grease a microwave proof dish. In another blender jar put in all the ingredients except nuts and

raisins and blend well. 4. 5. Pour into the greased dish and put in nuts and raisins.Mix well. Microwave on high for 6 minutes.The timing will vary so keep a

watch on the cake every minute from the 5th minute onwards. 6. Let it sit in the microwave for another 10 minutes.

EGGLESS PINEAPPLE MOUSSE Making a mousse without eggs is possible! This mousse has great

possibilities as a finale at a party: you can serve it in individual

stemmed glasses or set it in a large flat dish and serve in squares or

wedges, decorated with cream and cherries or other fresh fruits. Preparation Time : 40-45 minutes Cooking Time : 10-15 minutes Servings : 4

INGREDIENTS

Canned pineapple , at room temperature 6 slices

Gelatin 2 teaspoons

Condensed milk 1/2 tin

Lemon juice 3 teaspoons

Cream 250 grams

Pineapple Essence a few drops

Edible yellow colour a few drops

Powdered sugar 1 tablespoon

Glazed cherries as required

METHOD Mix the gelatine with half cup water in a small pan. Cook over low heat,

stirring continuously, till it dissolves. In a bowl, beat the condensed

milk till light and creamy. In another bowl, mix the lemon juice with

half a cup of pineapple syrup from the tin. Chop five slices of

pineapple. Add the pineapple syrup and pineapple to the condensed milk.

Pour the gelatine solution into the condensed milk mixture stirring

continuously. Freeze the mixture for half an hour till it is thick.

Remove from the freezer and beat till smooth. Fold in two hundred grams

of cream and reserve the remaining cream for decoration. Add the

pineapple essence and yellow colour and beat well and put it back in the

freezer for fifteen to twenty minutes. Remove from the freezer and beat

again till smooth. Pour into a serving dish and freeze for one hour or

till set. Whip the reserved cream with powdered sugar. Remove the mousse

from the freezer. Put the whipped cream in a piping bag fitted with a

star nozzle and pipe rosettes on the surface of the mousse. Place a glace

cherry on each rosette and serve immediately.

STRAWBERRY CHEESECAKE - CAKES AND BAKES A delightful yummy cheesecake in combination of strawberries made up of

sugar substitute. Preparation Time : 30 minutes Cooking Time : 2 to 3 hours Servings : 4

INGREDIENTS

Strawberries, hulled 500 grams

Skimmed milk cottage cheese (paneer) 2 cups

Butter 3 tablespoons

Digestive biscuits , crumbled 1 1/2 cups

Gelatin 1 tablespoon

Hung skimmed milk yogurt 1 1/2 cup

Sugarfree Natura 14 measures/ 5 teaspoons

METHOD Melt butter and add it to crumbled biscuits and mix. Line the base of a

six inch round loose-bottomed cake tin with this mixture. Press the

mixture lightly and place it in the refrigerator to set. Reserve a few

strawberries and puree the rest. Mix gelatine in a little water and place

it in the microwave oven for fifteen seconds. Remove from the microwave

and set aside. Take hung yogurt in a bowl. Add cottage cheese and mix

with a whisk. Add strawberry puree, Sugar Free Natura and blend with the

hand blender. Add the dissolved gelatine and blend again. Strain and pour

the mixture over the biscuit layer. Refrigerate for two to three hours.

Remove the cheesecake from the tin and garnish with remaining

strawberries. Cut into wedges with a sharp knife dipped in hot water and

serve immediately.

CHOCOLATE AND STRAWBERRY CHEESECAKEA delightful combination of chocolate,

strawberry and yogurt. - A must try recipe. Preparation Time : 2-3 hours Cooking Time : 2-3 minutes Servings : 4

INGREDIENTS

Chocolate, grated 1 cup

Chocolate chip biscuits, coarsely powdered 8-10

Strawberry jam 2 tablespoons

Strawberries, hulled as required

Butter, melted 2 tablespoons

Fresh cream, chilled

1 cup

Sugar 1/2 cup

Hung yogurt 1 cup

Gelatin 2 teaspoons

Strawberry essence 1 teaspoon

METHOD Add the melted butter to the coarsely powdered chocolate chip biscuits

and mix. Transfer the mixture into a spring bottom cake tin, spread

evenly and press gently. Keep it in the refrigerator to set. Add one

tablespoon water to the strawberry jam and mix wellPlace fresh cream in a

bowl. Add sugar and beat with a hand blender. Add hung yogurt and

continue to beat. Take quarter cup water in a bowl and heat in the

microwave. Add gelatin and set aside to melt. Melt the chocolate in the

microwave on HIGH for one minute. Take it out and whisk till smooth. Add

the melted gelatin to the cream mixture and mix well. Add strawberry

essence and mix. Pass the mixture through a muslin cloth into another

bowl. You will get a smooth mixture and there will be no lumps. Remove

the spring bottom tin from the refrigerator and pour the cream mixture

over the biscuit layer. Level the top. Take the diluted strawberry jam in

a spoon and gently draw a line over the cream mixture. Make more such

lines. Similarly take the melted chocolate in a spoon and draw lines

after each strawberry line. With the tip of a knife swirl the surface to

get a marbled effect. Arrange the strawberries along the outer edge of

the cheesecake and place it in the refrigerator to set for two to two and

a half hours. If you wish to decorate it further, you can place a heart

shaped stencil over the cheesecake, once it is well set, and spread

strawberry jam. Gently remove the stencil to get a strawberry heart in

the centre of the cheesecake. Cut into wedges and serve.

STRAWBERRY DELIGHT Quick and easy this strawberry dessert is a sure winner Preparation Time : 10 minutes Cooking Time : 2 hours 15 minutes Servings : 4

INGREDIENTS

Digestive biscuits , crushed 8-10

Fresh cream , chilled 1 1/2 cups

Powdered sugar 1/2 cup

Vanilla custard , chilled 1 cup

Strawberries 20

Kiwi fruit , thickly sliced

METHOD Pack the crushed biscuits in a pie dish. Whip the fresh cream with

powdered sugar till stiff. Whip the chilled custard in a bowl, add most

the cream and mix. Pour this over the biscuit base. Halve most of the

strawberries and arrange them cut side facing down around the rim of the

pie dish. Put the remaining cream in the centre and arrange the kiwi

slices around it. Place the remaining strawberries in the centre of the

cream. Serve chilled.

STRAWBERRY CHEESECAKE-KHANA KHAZANA A delicious dessert for all occasions.

Cooking Time : 6 hours 30 minutes Servings : 4

INGREDIENTS

Strawberries 2 cups

Bran biscuits or Digestive biscuits 8 - 10

Butter 2 tablespoons

Carrageenan (vegetarian gelatin) 1 tablespoon

Cottage cheese (paneer), grated 2 cups

Hung yogurt

1 cup

Condensed milk 1/2 cup

Apple 1/2 small

Fresh mint leaves 1 small sprig

METHOD Crush biscuits to a coarse powder and put it into a bowl. Melt butter in

the microwave for one minute on HIGH (100%). Soak carrageenan (vegetable

gelatin) in hot water in a bowl and stir till it dissolves completely.

Add melted butter to the biscuit powder and mix. Transfer this mixture

into the spring form tin and press to make a base. Level the surface and

keep it in t he refrigerator to set. Take grated paneer in the mixer

bowl. Add hung yogurt (chakka), condensed milk and strawberry crush.

Blend till smooth. Add the gelatin and blend for half a minute. Pour this

mixture into the spring form tin over the biscuit base. Keep in the

freezer for about six hours to set well. Garnish with an apple fan and

some mint leaves, cut into wedges and serve immediately.

APPLE PUDDING

Preparation Time : 30 minutes Cooking Time : 10-15 minutes Servings : 10 portions

INGREDIENTS Apple medium -size 2 Chinagrass - 10gm [1 pack] Water - 2 cup Milk - 1

1/2 cup Condensed milk - 1 tin Custard -1 tsp

METHOD Make apple juice adding 2 cups of water. Soak chinagrass in above

prepared juice for about 5-10 minutes. Boil this until chinagrass

dissolves. Boil the milk , add condensed milk, custard powder mixed in

little cold milk. After it boils cool to room temperature. Mix apple

chinagrass mixture to milk mixture. Pour it to the tray. Keep it in

fridge until set. Cut it into desired shape & serve it.

CHOCOLATE COOKIE CHEESE CAKE A sinfully rich chocolate cheese cake Preparation Time : 20-30 minutes Cooking Time : 2-4 hours Servings : 4

INGREDIENTS

Plain chocoalte biscuits 250 grams

Dark chocolate biscuits 150 grams

Cream cheese 1 1/2 cups

Butter 150 grams

Gelatin 2 teaspoons

Fresh cream

2 cups

Castor sugar (caster sugar) 1/2 cup

Vanilla essence 1 teaspoon

White chocolate 180 grams + for garnish

METHOD Butter a nine-inch spring form tin. Crush the chocolate biscuits and put

them in a bowl. Add the remaining butter and mix. Line the spring form

tin with this mixture and press well. Keep it in the refrigerator for

fifteen minutes. Mix gelatin with two tablespoons of water and melt it in

the microwave oven for forty five seconds. Take fresh cream in a bowl.

Add castor sugar and mix. Add vanilla essence and cream cheese and

continue to mix. Melt white chocolate in the microwave oven at 60% for

one minute. Whisk well and add it to the cream and cheese mixture. Mix

well. Pour the melted gelatin through a strainer into the above mixture

and mix well. Pour this mixture over the biscuit base in the spring form

tin. Let it set in the refrigerator for one and a half to two hours. Just

before serving gently slide in the dark chocolate biscuits all round the

outer edge of the cheese cake. Sprinkle some grated white chocolate over

the top. Cut into wedges and serve.

MANGO CHEESECAKE - SANJEEV KAPOOR'S PARTY COOKING Cheesecake is something that does not require a lucky charm...contrary to

popular belief! This recipe is a sure success and purely vegetarian. Preparation Time : 20-25 minutes

Servings : 4

INGREDIENTS

For crust

Bran biscuits or Digestive biscuits 8-10

Butter 4 tablespoons

Filling

Skimmed milk 1 cup

Condensed milk 1/2 cup

Cornflour/ corn starch 1 tablespoon

Carrageenan (vegetarian gelatin) 1 tablespoon

Skimmed milk yogurt , hung 1 1/2 cups

Skimmed milk cottage cheese (paneer) 2 cups

Mango pulp 2 cups

Mango essence 1/2 teaspoon

Sugar, powdered 1/2 cup

Topping

Mango jelly

1 tablespoon

Mango, chopped 1

METHOD Crush the biscuits to a coarse powder and plate in a bowl. Add the butter

and mix well. Place the mixture in a six-inch round spring-form pan

(loose bottom tin) lined with greaseproof paper. Press the mixture

lightly and place it in the refrigerator to set. Heat the milk in a pan.

Add the condensed milk and mix. Mix the cornflour with a little milk and

add it to the hot milk. Cook stirring continuously till the mixture

thickens. Set aside. Mix the carrageenan in a little water and heat in

the microwave for one minute. Remove and set aside. Place the drained

yogurt in a bowl. Add the paneer and whisk well. Add the mango pulp and

mix again. Add the mango essence and the milk mixture and mix again. Add

the powdered sugar and blend with a hand blender. Add the dissolved

carrageenan and blend again. Pour the mixture into the prepared tin over

the biscuit layer. Refrigerate for two to three hours. Dissolve the mango

jelly in a quarter cup of water, bring to a boil and cool. Spread a layer

of mango jelly on the set cheesecake. Chill until the jelly is set.

Remove from the spring-form tin and cut into eight wedges with a sharp

knife dipped in hot water. Serve chilled decorated with chopped mango.

Chocolate Whipped Cream Ingredients Dark Chocolate - 3oz [approximately 85gms] Heavy Cream - 2 cups [I used 400 ml Amul Cream] Sugar - 2-3 tbsp

Method In a thick bottomed saucepan boil the cream along with the sugar. In a big mixing bowl add the chopped chocolate and the boiling cream and

mix well using a whisk. Let it cool to room temperature and then refrigerate. [The cream whips well if it is refrigerated for 4 hours or more,better

still refrigerate it for 24 hours]. If you have refrigerated it for only 4 hours,it is better to whip it

using an ice-bath otherwise,beat the cream well using a hand held mixer

until it starts forming soft peaks. Keep refrigerated until use.

Chocolate Ganache Ingredients Dark Chocolate - 200 gms[I used Morde] Cream - 200 ml[I used Amul]

Method

Chop the chocolate and keep aside. Heat the cream until it starts boiling,add to the chocolate and stir well

using a whisk. Let it come to room temperature and then refrigerate it. Ganache thickens as it cools down,so if it has become too thick to be

poured on top of the cake as a glaze,microwave it using 10 second spurts

until it becomes the required consistency.

whipped cream :

Ingredients For the cream

Fresh cream 300 ml Powdered sugar 4-5 tablespoons Vanilla essence 1 teaspoon

Keep cream and the beater blades in the freezer for about half an hour. Add sugar and essence to the chilled cream. Beat well till the cream is thick and forms soft peaks. Keep refrigerated till use.

Eggless Choco-chip cake

Ingredients

Maida - 1 cup Milk - 1 and 1/2 cup Cocoa powder- 1tbsp Baking powder - a small pinch Oil- 1/2cup Sugar- 1 cup Dried fruits- 1cup(I used almonds,apricots,cashewnuts) Chocolate chips - 1/2 cup Vanilla essence- few drops

Method Add milk in a pan and boil it. Add the dried fruits and leave it for sometime till they become a little

tender and allow the milk to cool down. Blend this mixture in a blender till the fruits are ground well. Add the oil and blend it again to a thicker consistency. Add the sugar and again blend it for a few minutes. Transfer this mixture to a bowl. Add the choco-chips,mix well. Sieve the flour along with baking powder and cocoa powder.

Add this flour in small parts into the mixture mixing it gently. Add few drops of vanilla essence. Mix gently. Grease a microwave proof bowl and pour the batter in it. Microwave on 80% power for 8 minutes checking in between. Allow to stand

for a minute. Remove the cake and cool it. Sprinkle some icing sugar on top