BAKING:Moist Chocolate Sponge Cake (Eggless)Ingredients115 grams Self Raising Flour2 tbsp Coco powder200 grams Condensed Milk60 grams Butter Melted 1/2 tsp Baking Powder1/2 tsp Soda bi carb100 ml Club Soda MethodMelt the butter and keep it aside. Add the flour, coco powder, soda bi carb and baking powder and mix it. Take the condensed milk, add the flour little at a time and beat it. Add the butter and beat it in one direction. Add the club soda little at a time and mix it till the batter is thick and is of dropping consistency and the batter has a glossy look. Take a square tin. Grease the tin. Pour the batter in the tin. The batter should fill 1/2 the tin. Bake in a pre heated oven for 30 minutes at 160 degrees Celsius. To check the cake insert a tooth pick. If the comes out smooth then the cake is done. Cool the cake on a cooling rack. Cut the cake in to half. Spread chocolate ganache in the centre of the cake.. Spread the ganache on top of the cake and all over on the sides. Cut in to peices and sprinkle with sprinklers.

Nutty cake:ingredients :1)maida-1.5 cup 2)thik curd - 1 cup 3)oil - 1/2 cup 4)powdered sugar - 3/4 cup 5)backing powder - 1tsp6)backing soda - 1/2 tsp 7)essence - butterscotch 1tsp 8)nuts

Method :1)beat thik curd, sugar, backing powder, backing soda with bitter and take aside. 2) Add maida, oil, essence and above mixture and beat it for 4 to 5 mins. 3)Add nuts as per your requirement 4)put the mixture in preheated microwave on 180'c for 30minsYour delicious nutty cake is ready ☺

Makes 6 big cookies or 10-12 regular sized cookiesIngredients

All-purpose flour: 1 cupRolled oats: 1 cup ( I used muesli because that is what I had in hand)Caster sugar: 3/4 cupDesiccated coconut: 1 cupButter: 75 gmGolden syrup: 2 tbspBaking soda: 1/2 tspBoiling water: 2 tbsp

Method:

1. In a large bowl, combine flour, oats/muesli, sugar and coconut. Set aside.

2. In a small cup, melt butter and the golden syrup together in the microwave. It'll take roughly 40-50 seconds.

3. In another cup/bowl, dissolve baking soda in boiling water. Now add this to the butter mixture and stir till combined.

4. Now add the butter mixture to the dry ingredients and mix well.

5. Preheat the oven to 180 degrees C. Line a baking tray with parchment paper and set aside.

6. With an ice-cream scoop, drop the dough onto prepared baking sheets, about 2 inches apart as the cookies will spread considerably. Bake for 15-20 minutes or until golden brown and firm. Cool on wire rack for 15-20 minutes.

Pizza:BASIL PESTO & CHERRY TOMATO PIZZA

Method:For the baseSource: Arushi Jain3 1/2 cup flour(Or use a combination of atta & maida in the ratio 1:1)2 tsp dry yeast1 1/2 tsp salt3 tbsp oil/butterwarm water to make dough Make a smooth but slightly loose dough of above ingredients. Cover and keep in warm place for atleast 1 1/2 to 2 hours till it doubles in size and use.

For the tomatoesSlice cherry tomatoes thin, place on paper towel for 20 min to soak excess juices…ready to use.

For assemblyRoll out dough thinly. Spread a liberal layer of basil pesto, sprinkle with grated mozzarella cheese. I sometimes like to use a combination of feta/ goat cheese and mozzarella for this one. Top with slices of cherry tomatoes and peppers. You can also use mushrooms, olives or any other toppings you like. Bake in preheated oven at 450f in lowest rack for 13-14 minutes…. Serve immediately!

Chocolate lava molten cakeIt is eggless and takes less than 5 mins to prepare.Best eaten when hot.Anyone???

Recipe for 3 cup cakes:

Plain flour 1tbsp plus 1/4 tbspCocoa powder 1tbsp plus 1/4 tbspA pinch of saltA pinch of baking powderA pinch of baking sodaSugar 3 tsp(increase or decrease as per your sweeth tooth)Milk 4 to 5 tsp(you can increase or decrease as per your requirement)3 chocolate pcsButter 1 tsp and some for greasing the moulds.

Seive the flour and cocoa powder.Add salt,sugar,baking soda,baking powder and butter and slowly add milk to mix.Ensure sugar is dissolved and there are no lumps.

Grease the muffin moulds with butter.Add half of the mixture then drop a chocolate piece in between and cover with the mixture.Repeat the same for other 2 moulds also.

Microwave at 800 for 40 seconds and your molten lava cake is ready.I had some chocolates which my kids were not eating so made these.Have a great weekend.Do give your feedback whenever you try this recipe

5 Min Eggless microwave oreo biscuit cake

Microwave oreo biscuit cake recipe in just 5 minutes - There is no oil,no butter & no egg !! Cuisine: Indian Category: Cake Serves: Serves 4-5 Prep time: 2 Minutes Cook time: 5 Minutes Total time: 7 Minutes

INGREDIENTS

Oreo biscuit – 20 nos (any flavor) Milk – 1 cup ( 240 ml) Plain Eno or baking powder – 3/4 tsp Sugar – 2-3 tbsp

METHOD

In a big mixie jar,take all the biscuits with cream & sugar.Grind it coarsely.Now add milk & Eno.Grind to a smooth paste.

Grease a microwave safe bowl with butter or oil generously(I used oil for greasing the pan and the cake got a shine as u see in the first picture, in stepwise i shown the one in which i used butter paper for lining.) OR line the bowl with parchment paper or butter paper. Pour the cake batter to the bowl.Batter should fall like a ribbon.It should not be too watery or too thick.

Pat the bowl in the bottom to spread the batter evenly. Microwave it in high power ( i used 800W) for 3-5 minutes.Check at 3 minutes.If not done,keep it for more time.Mine took 4 minutes.Check it with the back of spoon or tooth pick.If it comes out clean,cake is done.Else keep it for one more minute.Cake will rise but wont double.Remove & keep it outside.Let it cool down.Then invert the cake,cut into pieces and enjoy ! If u try to remove the cake before it cools down,cake will crack.If u use butter paper,u can remove it easily.

Enjoy !

Note

You can use either butter paper or grease with oil.But when u use oil,u should wait till the cake cools down completely &the upper part of cake will get a

shine as u see in the picture.U won’t get this shine if u use butter paper. U can decorate this cake by sprinkling some icing sugar on top OR apply Instant whipped cream over it. I kept a edible sugar flower. For variations,u can use bourbon OR hide n seek biscuits too.Adjust the quantity of sugar as per your taste. Add plain ENO salt ( blue colored sachet) OR 3/4 tsp of baking powder. Use a butter paper or grease the bowl with butter for easy removal of cake.

Do check out my One minute eggless mug cake and Orange biscuit cake recipes too !

Microwave eggless brownie in a mug by chitra:

Eggless brownie in a mug using microwave under 2 minutes ! Cuisine: Indian Category: Brownie Serves: Serves1-2 Prep time: 5 Minutes Cook time: 1 Minute Total time: 6 Minutes

INGREDIENTS

All purpose flour/maida - 1/4 cup (30g) Sugar - 1/4 cup (50g) Unsweetened cocoa powder - 2 tbsp ( any brand is fine) Melted butter - 2 tbsp Milk at room temperature - 1/4 cup + 1/2 tbsp (60ml) Vanilla essence - 1/4 tsp

METHOD

In a wide bowl,take all the dry ingredients.Mix well without lumps.

Then add the melted butter,milk and vanilla essence.Mix well for a minute in one direction.Sugar should be dissolved in the mixture.The consistency of batter should be slightly thin and not too thick.It should fall like a ribbon.Transfer the mixture to a microwave safe mug or bake in the same bowl if it is microwave safe.

Microwave in high power ( mine is 800w) for one minute.Take it out and check for its texture.If u find any fluid on top,microwave it again for 10 seconds.Now remove and insert a tooth pick or back of a spoon.If it comes out clean,brownie is done.Else keep it for 10 seconds.Mine got done in 1 minute 20 seconds. ( Never over bake.Brownie will become hard.Keep it only for 10 seconds & check it ).Brownies won’t double in size after baking.It will raise slightly as u see in the picture.

Serve it warm with your favourite ice cream.Enjoy !

Note

Color of brownie may slightly vary as per the color of cocoa powder.I used weikfield cocoa powder which was dark in color.While mixing the dry ingredients,make sure there are no lumps.Add the wet ingredients and mix in one direction always.Never over bake it.Keep it for a minute first.Remove and check its texture.If u find any fluid on top,keep it for 10 seconds again and check.Repeat the same until a toothpick or back of spoon comes out clean.Over baking makes the brownie hard and chewy.

One min cake in cup:by chitraCuisine: Indian Category: Baking Serves: Serves 1 Prep time: 2 MinutesCook time: 1 Minutes Total time: 3 Minutes

INGREDIENTS

Maida/All purpose flour - 2 tbsp Sugar – 1.5 tbsp  OR sugar – 1.5 tsp + Nutella / jam/Peanut butter – 1 tbsp Cooking oil - 1 tbsp Milk – 2.5 tbsp Cocoa powder – 1.5 tsp ( i used weikfield) Baking powder – 1/4 tsp Salt - a pinch Vanilla essence- few drops Choco chips – few

METHOD

In a mug,take all the dry ingredients.Mix well.Then add oil,milk & essence.Mix thoroughly without lumps & sugar should dissolve completely.Check for taste and add more sugar if needed.

Microwave in 800w power for 1 minute.Cake will raise to the top and it may deflate.Check with a tooth pick.If it comes out clean,ur cake is ready.Else keep it for another 10-20 seconds.Mine took 1 minute 20 seconds.After taking out,studd in few choco chips & enjoy !!.

Note

Adjust sugar as per the taste of cocoa powder else it may taste slightly bitter. As it is an instant cake, serve immediately when warm. As given in the original recipe,u can add a tbsp of nutella,peanut butter or jam.In that case,reduce the sugar to 1.5 tsp and adjust the chocolate powder to 1 tsp. I used canola oil.U can replace with olive oil or any cooking oil. Make sure u mix the batter well without lumps.

Doughnuts by Moniya Garg

1st step-: prove the yeastTake a 1/2cup of warm milk, add 2tsp of sugar, add 1tsp of active yeast. Let it stand for 10 mins till the cup of milk fully froth.Then take 1and a half cups of all purpose flour in a utensil. Add 2tsp of sugar and 1/3 tsp of salt in it and 4-5 tsp of melted unsalted butter in it, add one egg ( optional). I added .Then knead the dough with the frothy milk. Knead it for

7-8 minutes into a soft dough, kneed thoroughly apply little butter and keep kneeding for 2-3 more minutes. Then cover dough and let it rest for 2 hrs. After that, roll it to thickness of 1/2 cms .Cut it with a glass and make a hole in the centre using a bottle cap.sprinkle some flour on a tray and place all donuts, now brush some butter on all donuts Leave it for 1 hour . Then carefully Fry in medium heat flipping from both sides,till golden. The donuts should be light in weight.Take out all the doughnuts. melt cooking chocolates using double boiler and decorate it using your creativity. Or u can dust Pwd sugar and cinnamon. Serve with hot coffee.This recipe makes around 15 donuts and relished by all my family members.

DOUBLE CHOCOLATE WHOLE WHEAT BANANA BREAD 

P R I N TP R E P T I M E

20 minsC O O K T I M E

1 hourT O T A L T I M E

1 hour 20 mins Author: Manuela ZangaraRecipe type: BreakfastCuisine: InternationalServes: makes one 23×12.5 cm – 9×5 inch loaf

INGREDIENTS

115 gms – 4 oz. chocolate chips 245 gms – 2 cups wholemeal flour 150 gms – ¾ cup sugar 40 gms – ⅓ cup cocoa powder 1 tsp baking powder ¼ tsp baking soda ¼ tsp salt 2 eggs 115 ml – 3.9 oz. vegetable oil 3 ripe large bananas, mashed + more to decorate (optional) 1 tsp vanilla extract

INSTRUCTIONS

1. Combine the flour, sugar, chocolate chips, cocoa powder, baking powder, baking soda and salt in a big bowl and stir until combined.

2. Combine the mashed bananas, eggs, vegetable oil and vanilla extract in another bowl and mix well.

3. Then fold the wet ingredients into the dry ingredients until just combined (do not over-mix or your bread will come out rubbery and tough).

4.5. Pour the batter into a 23×12.5 cm – 9×5 inch pan coated with flour or lined with baking paper.

6.7. Bake in a pre heated oven at 180°C – 355°F for about 1 hour or until a toothpick inserted in the

centre comes out clean.

When ready, let it cool a bit in the pan and then place it on a wire rack to cool completely before Ingredients- (for 1 mug)Oats - 1/2 cup(powdered)Baking powder- 1/2tsp Banana - 1 medium sizedNutella - 2tbspOil- 1tbspMilk- 2tbsp Chocolate chips(dark and semi sweet) - 1/4 th cup or according to your requirement.

Method-You can use microwave safe coffee/tea mugs or even ramekins.You can grease them with butter if youlike to remove it from the mug and eat.Generally, I directly eat from the mug with a spoon, so I dont grease it.

 Take a mixing bowl and place the banana in it. Mash the banana with a fork.Add the nutella and mix it.Pour the oil. 

 Pour the milk and mix it well.In a cup, combine the powdered oats and baking powder.Pour the oats mixture in the liquid mixture and mix well with a spoon.

1. Pour this cake batter in the mug.Microwave this at 100% power for a minute.If you feel it is still very liquid, you can do so for another 20 sec.Serve when it cools down. slicing it.

Oreo Cake (5 min microwave only)

Ingredients:19 oreo biscuits ( so one big pack n 2 more biscuits)1cup milkPlain Eno 3/4th tsp or baking powderMethod:In a blender put in the oreo biscuits (full biscuits wit cream) n milk.Give it a gud blend.Grease a borosil bowl with olive oil or butter n keep aside.Now mix the Eno in the chocolate mix n immediately pour the batter in the

bowl.Put it in the Microwave on simple microwave mode for 5 minutes.Take it out n let it rest for 15 minutes .Once done enjoy wit ice cream or fresh cherries!

Mango pudding :Mango puddingIngredients2 teaspoons gelatin1/2 cup hot water2 mangoes diced n blended in a food processor1/2 cup condensed milk10 ice cubes

Method: Put the gelatin in a small bowl, pour in the hot water and set aside until the gelatin dissolves, approximately 2 minutes.Cut mango in pieces n blend in a blender till very smoothMix the mango puree, condensed milk, and ice cubes.Pour the gelatin mixture into the mango mixture and mix well till the ice meltsPour into two mould of yr choice n set it in fridge for minimum 3 hrsGarnish with a few pcs of mango, and enjoy!!!

so for 3 buns the size I've made, you willl need:1 cup whole wheat flour (atta)

little more than 1/4th cup maida 

1tbsp Active Dry Yeast

1/8th cup lukewarm Water

3/4th cups milk 

1.5 tbsp vegetable oil

1 tbsp Sugar

little more than 1/4 tsp Salt (or to taste)for the filling I used:1 small potato almost boiled

shredded chicken

chicken curry

seasoning as per tastefor topping the bun:egg wash (beat one egg with 1/4th cup water or less- until it is watery and thin)

white sesame seeds (til)

1 tsp coriander choppedOther things you'll need:damp kitchen towel

pressure cooker with a separator plate (or any plate that fits in the cooker)

a greased tray or mould which will fit inside your cooker easilyMethod:1. Start by proofing the yeast: Heat the water in a microwave for 20 seconds on high. 

Remove and mix in the sugar well. Now add in the dry yeast and mix vigorously until it is a weird, pasty opaque color. (I use Blue bird's active dry yeast)

Cover and set that aside until it is bubbly and frothy. Takes me about 15-20 minutes. If it doesn't bubble up properly, throw it away and do itagain. 

This is the main part and if it doesn't work your buns won't rise.2. Take the milk, and heat it for 20 seconds on high in a microwave. Mix in the oil, and keep it aside.3. In a medium bowl, pour the milk and oil. Add in salt. Add the yeast which has proofed(bubbled).4. Add the atta.5. It will be sticky, but keep kneading/mixing. Add maida slowly after each knead, and only as required.6. Keep kneading until it is soft and elastic, and the dough starts leaving your fingers on its own and with less effort.7. Keep this in a lightly oiled bowl with enough space for it to double in size. Cover with a damp kitchen towel or cling wrap. Keep the bowl in a humid place. (I keep it in my microwave)8. For the filling, I mixed one small almost cooked mashed potato+ chicken curry+ shredded the chicken from the curry+ seasoning asper taste. Keep this ready.9. After about 30 minutes, check the dough. It will have risen to a considerable extent.10. Punch it in slightly, and roll it out and divide it into 3 parts.11. Now roll and flatten out each circle in your palm, fillin the filling like you would in a paratha, and seal the dough from allsides, and slightly flatten it again.12. Do this for all three, and place them inside a greased mould (I used vegetable oil for greasing).13. Brush on the egg wash over each bun. Sprinkle the 

sesame seeds and chopped coriander leaves. Cover with a damp cloth again and set it aside while you prep your cooker.14. Take your cooker, remove the whistle, remove the gasket(black ring inside the lid), place the separator plate inside the cooker. Close the lid. Heat this set up for 10 minutes on high flame. 15. After 10 minutes, open the cooker carefully, place the mould with the buns (they will have risen a bit more by now) inside the cooker.16. Switch flame to medium, and check every 10 minutes, until it is cooked and browned. (About 25-30 minutes for me)17. Remove the mould from the cooker and let it cool for 5-10 minutes, and extract the buns out from the mould carefully. Serve hot.