PINEAPPLE CHUTNEY RECIPE

Ingredients:
pineapple (ananas) - 1 small
sugar - 2 tbsp
haldi (turmeric powder) - 1 tsp
oil - 3 tsp
red chilly powder - 1 tsp
flour - 1 tsp
jeera (cumin seed) - 2 tsp
saunf (aniseed) - 2 tsp
rai (mustard seeds) - 2 tsp
methi seeds (fenugreek) - 1/2 tsp
onion seeds - 2 tsp
Salt To Taste

Preparations:
* Cut the pineapple into small pieces
* Heat the oil in a pan. Add half the quantity of jeera, saunf, rai, methi, onion seeds and salt.
* Saute for some time then add the pineapple pieces, turmeric, chilly powder, salt, sugar and 2 cups of water.
* Cook till the pineapple is done. Add more water if required while cooking the pineapple.
* Mix the maida with some water to a paste and this to the chutney.
* Roast the other half of the masala mixture on a tawa and powder coarsely. Then add it to the chutney.

PEANUT CHUTNEY RECIPE

Ingredients:
peanut - 1/2 cup
green chilies - 3-4
few coriander leaves
cumin powder - 1 tsp
Salt - To Taste
sugar or jaggery as per taste

Preparations:
* Soak peanuts in little water for half an hour. Shell them and keep aside.
* Chop the green chilies. Blend the peanuts and chilies.
* Add salt, sugar or jaggery and cumin powder and mix again.
* When serving add lemon juice.

ONION CHUTNEY RECIPE

Ingredients:
peeled onions - 1 cup
garlic - 6 -7 flakes
channa daal (Bengal Gram) - 2 tbs
red chilies - 5 or as per taste
Salt - As Per Taste
mustard seeds - 1 tsp
curry Leaves
little tamarind (Imli)

Preparations:
* Heat oil, fry chilies, daal, garlic and the onions, till golden brown.
* Grind with tamarind and salt.
* Splutter mustard seeds and curry leaves, in oil and pour on top.
* Serve with paratha or puri.

MINT CHUTNEY WITH TAMARIND RECIPE

Ingredients:

handful of Mint Leaves (Pudina Leaves)
Green Chillies (Hari Mirch) - 2
Tamarind (Imli) - 1/4 cup
Salt (Namak) - to taste

Preparations:

* Grind the green chillies and mint leaves into a fine paste.
* Soak tamarind for 15 minutes in 1/2 cup of hot water and then pass through a sieve.
* Mix the tamarind pulp and salt with the ground paste.

MINT AND MANGO CHUTNEY RECIPE

Ingredients:

Mint Leaves (Pudina Leaves) - handful
Onion (Pyaj) medium - 1
Green Chillies (Hari Mirch)- 4
Salt (Namak)- to taste
fresh Raw Mangoes (Aam) - 180 grams

Preparations:
* Peel the mangoes and remove their stones.
* Grind the mint leaves, chopped onion, green chillies and mango pulp together into a fine paste.
* Mix with salt.

ONION CHUTNEY RECIPE

Ingredients:
peeled onions - 1 cup
garlic - 6 -7 flakes
channa daal (Bengal Gram) - 2 tbs
red chilies - 5 or as per taste
Salt - As Per Taste
mustard seeds - 1 tsp
curry Leaves
little tamarind (Imli)

Preparations:
* Heat oil, fry chilies, daal, garlic and the onions, till golden brown.
* Grind with tamarind and salt.
* Splutter mustard seeds and curry leaves, in oil and pour on top.
* Serve with paratha or puri.

MINT CHUTNEY RECIPE

Ingredients:
mint leaves - 1 bunch fresh
chillies - 2 green
tamarind pulp - 1 tbsp
Salt - To Taste
little water

Preparations:
* To make tamarind pulp soak little tamarind in water and keep aside for 2 hours.
* Then strain the mixture in a bowl with the help of a spoon. To make tamarind juice add little water to the pulp.
* These days ready made pulp is available in the market. Wash the mint leaves well.
* Grind it to a smooth paste with green chillies, salt and tamarind juice.
* You can add water if the mixture is thick.

MANGO CHUTNEY RECIPE

Ingredients:
Green Mangoes (Aam)- 1/2 kg
Vinegar (Sirka) - 1 cup
Water - 1/2 cup
Red chilli pepper (Lal Mirchi)- 1 teaspoon
Sugar (Cheeni)- 400-425 grams (2 1/2 heaped cup)
Salt (Namak)- 4 teaspoons
long strips of Ginger (Adrak)- 2 tsps
Garlic (Lasun)- 2 cloves
Cardamom (Elaichi Moti) powder - 3/4 teaspoon big
Raisins (Kishmish) - 60 grams (4 tsps)

Preparations:
Wash the mangoes and dry them.
Peel and cut mangoes into very thin and long slices removing the stones.
Chop garlic very fine and cut ginger into thin and long slices.
Cook the mango slices, garlic and ginger in water on a low fire.
When tender, add sugar, vinegar, Red chili pepper , cardamoms, salt and blanched almonds and stir until thick and becomes golden.
Remove from the fire, add raisins and mix well.
Cool and put in an airtight jar.
Store in a cool and dark place.

LEMON CHUTNEY RECIPE

Ingredients:
Lemons (Nimbu)- 1/2 kg
Sugar (Cheeni) (2 cups heaped)- 250 grams
Red chili pepper (Lal Mirchi) - 1 teaspoon
Salt (Namak) - 2 tablespoons
ground big Cardamoms (Elaichi Moti)- 1/4 teaspoon
ground Cloves (Lavang) - 1/8 teaspoon

Preparations:
* Wash the lemons and wipe with a cloth.
* Squeeze out the juice and add salt to it.
* Cut long strips of lemon skins and soak in the juice and put in a jar.
* Put the jar in the sun for 6 days and shake it every other day till the lemon skins are tender.
* Add sugar, Red chili pepper , cardamoms and cloves and mix.
* Keep it in the sun until sugar is dissolved.
* This chutney can be preserved for one year if it is kept in an airtight jar.

CORIANDER CHUTNEY RECIPE

Ingredients:
coriander (cilantro) chopped - 1 bunch
green chilies - 3-4
small onion - 1
lemon juice - 1
sugar - 3 tsp
amchur - A pinch
garlic - 2-3 flakes
Salt - To Taste
red chili powder - to taste

Preparations:
* Mix and blend all ingredients thoroughly in a mixie to make a paste.
* Add little water if required.

GUAVA CHUTNEY RECIPE

Ingredients:
Guava (Amrood) - 250 grams
Vinegar (Sirka) - 1 cup
Water - 2 cups
Red chili pepper (Lal Mirchi) - 1 level teaspoon
Cardamoms (Elaichi Moti) - 2 big
Sugar (Cheeni) - 180 grams (1 1/4 cup)
Salt (Namak) - 2 level teaspoons
Ginger (Adrak), cut into thin long strips - 2 tsps
cloves Garlic (Lasun) - 2
Raisins (Kishmish) - 1 teaspoon
blanched Almonds (Badam) - 10

Preparations:
# Peel the guavas, cut each into four pieces and remove the seeds.
# Cut into thin slices and cook with ginger, garlic and water.
# Add sugar, crushed cardamoms, vinegar, chilli powder, raisins and almonds and cook on a hot fire till thick.
# Cool and put in a jar and cork tightly.
# Serve the next day.

GARLIC CHUTNEY RECIPE

Ingredients:

4 garlic pods
20 red chillies, roasted
2 cups grated coconut
4 tsp oil
a little tamarind
Salt To Taste

Preparations:
* Sauté the garlic, coconut in oil.
* Make tamarind pulp by soaking tamarind in some water for 2 hours and then straining.
* Then grind the saute mixture with roasted red chillies and tamarind pulp.
* Add the garlic and salt and grind once again to a smooth paste.

DATE CHUTNEY RECIPE

Ingredients:

Dates (Khajoor) - 1/2 kg
fresh Ginger (Adrak), cut into thin long strips - 2 teaspoon
Salt (Namak) (level) - 4 teaspoons
Sugar (Cheeni) - 1 cup
Raisins (Kishmish) - 6 teaspoons
Vinegar (Sirka) - 1 1/2 cups or 2 cups
blanched Almonds (Badam) - 1/4 cup
Cloves (Lavang) - 2
Cardamoms (Elaichi Moti) - 2 big
ground Cinnamon (Dalchini) - 1/4 teaspoon
Red chili pepper (Lal Mirchi) - 1/4 teaspoon

Preparations:
* Stone the dates and cut them in halves.
* Put dates, ginger, ground spices, salt, chilli powder and vinegar in a pan and cook till dates are tender.
* Now add sugar and cook until the mixture thickens.
* Remove from the fire, add raisins, almonds slit into halves and stir well.
* While the chutney is hot pour into clean jars and cork tightly.
* Serve after 4 days.

CURD CHUTNEY RECIPE

Ingredients:

Curd (Dahi) - 125 grams
Green Chillies (Hari Mirch) - 3
fresh Mint Leaves (Pudina Leaves) - 1 tablespoon
Amchoor - 1 level tablespoon
Salt (Namak) - to taste

Preparations:
* Beat the curd, grind green chillies and mint leaves finely.
* Mix in the curd and add sall Serve with fried dishes.

COCONUT CHUTNEY RECIPE

Ingredients:

fresh coconut (grated) - 1
fresh green chilies or as per taste - 3
cilantro or coriander leaves (chopped) - 2 tbsp
lemon or lime juice - 1 tbsp
split peas (roasted) - 1 tbsp
plain yogurt - 3/4 cup
Salt - To Taste

Preparations:
* Grind coarsely all the ingredients in a blender and serve.

CARROT CHUTNEY RECIPE

Ingredients:
grated carrots - 200 gms
grated coconut - 2 tbsp
coriander leaves chopped - 1 bunch
chillies - 4 green
lemon juice - 1 tsp
Salt To Taste
grounded pepper as per taste

Preparations:
Grind all the ingredients to a smooth consistency.

BANANA CHUTNEY RECIPE

Ingredients:
Bananas (Kela), ripe - 6
Vinegar (Sirka)- 3/4 cup
Salt (Namak) - 3 teaspoons
Cinnamon (Dalchini) powder - 1/8 teaspoon
Cloves (Lavang)- 2 ground
cardamoms (Elaichi Moti)- 2 big
Red chili pepper (Lal Mirchi) - 1/2 teaspoon
Sugar (Cheeni) - 1 1/2 cups
Raisins (Kishmish) - 4 teaspoons
blanched Almond (Badam) - 4 teaspoons

Preparations:
* Peel and chop bananas.
* Cook with vinegar to a pulp and then stir in sugar until it dissolves.
* Remove from the fire, raisins, almonds (slit into halves), salt, chili powder and ground spices.
* Cool, stir and pour into clean jars and cork tightly.
* Serve after 2 days.

APRICOT CHUTNEY RECIPE

Ingredients:
Apricots (Khumani) - 360 gms
Vinegar (Sirka) - 1 cup
Water - 2 cups
Salt (Namak) - 2 tsp
Red chili pepper (Lal Mirchi) - 1/2 level tsp
Cardamom (Elaichi Moti), crushed - 2 big
Sugar (Cheeni) - 1/4 kg
long strips of ginger - 2 tea-spoons
garlic, chopped - 1 clove
raisins - 4 tea-spoons
blanched almonds - 8

Preparations:
* Put apricots in boiling water till soft..
* Peel and mash the apricots
* Strain the pulp and wash the stones of apricots with one cup of water.
* Cook apricot pulp, ginger, garlic and water of washed stones, almonds and raisins till all the water is absorbed.
* Add vinegar, sugar, salt, cardamoms and red chili pepper and cook till is thick and golden brown
* Put it in jar. This can be kept for one year..

APPLE AND MANGO CHUTNEY RECIPE

Ingredients:
raw Mangoes (Aam), peeled and sliced - 250 grams
cooking Apples (Seb), peeled and sliced - 250 grams
cardamoms (Elaichi Moti), crushed - 2 big
Vinegar (Sirka) - 1 cup
Water - 1 cup
Red chili pepper (Lal Mirchi) - 1/2 level teaspoon
Sugar (Cheeni) - 1 3/4
Salt (Namak) - 3 teaspoons
Garlic (Lasun) - 4 cloves
long ships of Ginger (Adrak) - 1 teaspoon
Raisins (Kishmish) - 4 teaspoons
Almonds (Badam), blanched - 8

Preparations:
* Cook mangoes and apples in water with ginger and garlic till tender and the water is absorbed.
* Add vinegar, sugar, almonds, red chili powder, cardamoms and raisins and cook till a little thick.
* Cool, pour into jar, cork it tightly.

AMLA KI CHUTNEY RECIPE

Ingredients:
200 gms Green Coriander (Cilantro)
250 gms Amla
100 gms Green Chillies
1 small Ginger
1 tsp Salt

Preparations:
* Clean and wash the corainder.
* Chop the amla into small pieces and remove the seed.
* Chop green chillies and ginger.
* Put all the ingredients in a mixer and make it into a fine paste.

OAT COOKIE DELIGHT RECIPE

Ingredients:


Sugar - 2 cup
Cocoa Powder - 6 tbsp
Butter - 1/2 cup
Milk - 1/2 cup
Coconut Powder(Khopra/Narial) - 1 cup
instant Oats - 3 cup

Preparations:

* Mix cocoa powder, butter, sugar and milk in a pan.
* Bring it to a boil.
* Remove it from flame and add oats and coconut powder.
* Mix well.
* With the help of a spoon pour the mixture one spoonful on a waxed paper.
Bake the cookies at 350° till they become brown.

SUGAR COOKIES RECIPE

Ingredients:

Fine Wheat Flour (Maida) - 3 cup
Sugar - 1 cup
Baking Powder - 1 1/2 tsp
Salt - 1/2 tsp
softened Butter - 1 cup
Egg - 1
Milk - 2 tbsp
Vanilla Essence - 1 1/2 tsp


Preparations:

* In a bowl, mix flour , sugar, baking powder, salt and butter.
* In a separate bowl beat the eggs lightly with milk and vanilla essence.
* Add this mixture to the dry ingredients.
* Make a dough and roll it into a ball.
* Wrap it in a wax paper and let it chill for 1 hour.
* When you want to make the cookies take a samll ball of the dough and roll it into a cookie by pressing the ball between two wax papers.
* Bake the cookies at 350° for 5-7 minutes or till the cookies are firm

HAZELNUT COOKIE RECIPE

Ingredients:


Sugar - 2/3 cup
softened Butter - 1 cup
Vanilla Essence - 2 tsp
grated Lemon Peel - 1 tsp
Egg Yolk - 1
Fine Wheat Flour (Maida) - 2 1/4 cup
grounded Hazelnuts - 1 1/2 cup
Jam - 1/2 cup


Preparations:

* Preheat the oven at 325 degrees.
* In a bowl mix sugar and butter.
* Beat the mixture till soft and fluffy.
* Add vanilla essence, lemon peel and egg yolk.
* Mix well.
* Add the flour and the hazelnuts.
* Make a soft dough.
* Make 1 1/4 size balls out of the dough.
* Take a ungreased cookies sheet and place the balls on it 2 inches apart.
* Press the cookies in the center with the thumb.
* Bake the cookiesat 325 degrees for 10 to 15 minutes or until light golden brown around edges.
* Let them cool.
* When completely cool fill the cavity of each cookie with ½ teaspoon jam.

CHOCOLATE PRETZELS RECIPE

Ingredients:

Margarine/ Butter - 150 gms
Icing sugar - 100 gms
Egg - 1
Plain flour - 225 gms
Cocoa - 25 gms
Cooking chocolate - 100 gms



Preparations:

* Soften the butter or margarine in a bowl and mix in the icing sugar, lightly beaten egg and salt.
* Sift in flour and cocoa and mix together to make a stiff dough. leave for 30 minutes.
* Roll out pieces of dough to the shape of pretzels.
* Place on a lightly greased tray and bake for 15-18 minutes in a moderate oven.
* Melt cooking chocolate with water over a low heat.
* Drop each pretzel into the hot chocolate and quickly remove. dry each pretzel on greaseproof paper.

CHOCOLATE CHIP COOKIES RECIPE

Ingredients:


Fine Wheat Flour (Maida) - 1 1/4 cup
Baking Soda - 1/2 tsp
Salt - 1/2 tsp
Butter - 1/2 cup
Brown Sugar - 1/2 cup
Sugar - 1/4 cup
Egg - 1 small sized
Vanilla Essence - 1 tsp
Chocolate Chips - 1 cup
chopped and roasted Walnuts - 1/2 cup


Preparations:

* Mix the flour, baking soda and salt evenly in a bowl.
* With the mixer running, beat butter, sugar and brown sugar together until creamy.
* Add the egg and vanilla essence.
* Now add flour.
* When flour is fully blended mix the chips and walnuts.
* Preheat the oven to 190 degrees.
* On a tray place a large ungreased cookie sheet.
* Now drop a spoonful of the batter on the sheet 2 inches apart.
* Bake for 10 -1 2 minutes.

RAISIN CHOCO OAT COOKIE

Ingredients:

Fine Wheat Flour (Maida) - 3/4 cup
Baking Soda - 1 tsp
Salt - 1/4 tsp
Sugar - 3/2 cup
Brown Sugar - 3/2 cup
Butter - 3/2 cup
Vanilla Essence - 1 tsp
Eggs - 1 big sized
uncooked oats - 1 1/2 cups
Currants (Kishmish) - 1/2 cup
Dark Chocolate Chips - 1 cup

Preparations:

* Before you begin preheat the oven to 175 degrees.
* Grease a baking tray.
* Mix flour, baking soda, and, salt.
* Cream sugar and butter.
* Add vanilla essence, and, eggs one by one while mixing .
* Add the flour and mix the oats.
* Mix well and then add currants and chocolate chips.
* Now drop one spoonful of the batter on inch apart on the greased baking tray.
* Bake for 12 - 14 minutes or till golden in color.

SESAME SEED COOKIES RECIPE

Ingredients:


Sesame Seeds - 1/2 cup
Maida - 4 cups
Sugar - 1 cup
Butter - 1 cup
Eggs - 3
Cake Seeds (Caraway Seeds) - 1 tbsp
Milk to mix - 1/2 cup
Salt a pinch
Baking Soda - 1/4 tsp


Preparations:

* Sieve flour with salt and baking powder in a bowl.
* Add sugar, butter, 2 eggs, cake seeds, blend well.
* Add milk little by little and knead to a smooth dough.
* roll out on a floured board 1cm thick and cut out with fancy cookie cutters.
* Brush with remaining egg (well beaten) and sprinkle heavily with sesame seeds.
* Place on a greased baking tray.
* Bake in a moderate oven for 10 minutes.
* Cool and keep aside. good to be served with tea.

BUTTER COOKIES RECIPE

Ingredients:

All purpose flour (maida) - 6 cups
baking powder - 3 teaspoons
salt - 1 tsp
white sugar - 2 cup
butter or margarine - 2 cup
egg - 2
cream - 6 tbsp
vanilla extract - 2 tsp

Preparations:

* Sift flour, baking powder, salt and sugar together. Mix well.
* Add the butter.
* Add egg, cream and vanilla extract thoroughly.
* Wrap this dough into a foil and refrigerate for atleast 24 hrs.
* Reheat the oven for 400 degrees.
* Now roll the dough into a crust which is 1/4 to 1/8 thick.
* Now with the help of a cookie cutter, cut the cookies.
* Lastly place them on a greased tray and bake them at 400 degrees for 5 - 8 minutes.

WHISKEY CAKE RECIPE

Ingredients:

Eggs - 4
Oil - 1 cup
Sugar - 1 cup
Coffee - 1/2 cup
Whiskey - 1 Shot Glass
Honey - 2 cup
Vanilla Essence - 1 tsp
Fine Wheat Flour (Maida) - 3 1/2 cup
Baking Soda - 1 tsp
Baking Powder - 3 tsp
Salt - 1/4 tsp



Preparations:

* In a mixer beat eggs, oil, sugar, whiskey, honey, and vanilla for three minutes.
* Then for 3 minutes at high speed.
* Sift the flour, baking soda, baking powder and salt.
* Slowly add the sifted flour in the mixer for 3 minutes at medium speed.
* Grease a 15 x 11 inch square pan.
* Pour the mixture in the pan.
* Baked the pan at 350 degrees for 1 hour and 10 minutes or till the tooth pick comes out clean from the center of the cake.

WALNUT PALM CAKE RECIPE

Ingredients:

butter - 1 cup
vanilla - 2 tsp
sugar - 3 cup
flour - 3 cup
finely chopped walnuts - 1 cup
salt - 1/4 tsp
eggs - 5
milk - 1 cup
baking powder - 1/4 tsp
shortening - 1/2 cup


Preparations:

* In a bowl beat the butter and the shortening very thoroughly till the mixture is creamy.
* Then add sugar 1/2 cup at a time and beat till very light.
* Now add eggs one at a time beating thoroughly after each addition.
* Now add 2 cups flour alternately with milk and vanilla.
* Finely add 1 cup flour containing salt and baking powder.
* Add in the finely chopped walnuts.
* Pour this mixture in a pan which has been lightly greased and flour.
* Bake this pan in cold oven on middle shelf and turn on the oven to 350 degrees F.
* Let the pan baked for 1 1/4 hour and then take out the pan from the oven and let the cake cool in the pan on wire rack.

SUGARLESS CAKE RECIPE

Ingredients:


cinnamon - 1 tsp
water - 2 cup
shortening - 1/2 cup
vanilla extract - 1 1/2 tsp
salt - 1/2 tsp
baking soda - 1 tsp
artificial sweetener - 1 1/2 tsp
rolled oats - 1 cup
beaten egg - 1
raisins - 1 cup
flour - 1 cup


Preparations:

* In a sauce pan add together raisins, water and cinnamon.
* Heat the sauce pan on low heat for fifteen minutes.
* Take off from fire and let it cool.
* To this mixture add the beaten egg, oats, artificial sweeter, shortening and vanilla extract.
* In a separate bowl sift together flour, baking soda, cinnamon powder and salt.
* Add this dry ingredients to the earlier prepare batter and mix well.
* Pour this mixture in a baking pan and bake for 30-35 minutes at 350 degrees F.
* When the cake is ready let it cool for 10 – 15 minutes and then serve immediately.

STRAWBERRY CAKE RECIPE

Ingredients:


white sugar - 1 cup
eggs - 2
baking powder - 1 3/4 tsp
icing sugar - 1 cup
milk - 1/2 cup
frozen strawberries - 1/2 cup
vanilla pudding cup - 1
all purpose flour - 1 1/2 cup
butter - 1/2 cup
vanilla extract - 2 tsp


Preparations:

* Start by thawing the frozen strawberries in one cup of powder sugar.
* In a separate bowl beat together sugar and butter until creamy.
* Add in the eggs one at a time and then finely pour in the vanilla pudding.
* Add the thawed strawberries. Stir in the flour and baking powder to the mixture and mix well.
* If the batter is thick add in the milk so that the batter gets a little smooth.
* Preheat the oven to 350 degrees F or 175 degrees C.
* Grease and flaw a 9X9 inch pan.
* Pour the prepared batter into the 9X9 inch pan and bake for 30-40 minutes till a knife inserted into the centre of the cake comes out clean.
* To check if the cake is done or not see that the cake sprints back to the touch.

RAINBOW CAKE RECIPE

Ingredients:

jelly raspberry - 1 pkt
jelly lime - 1 pkt
jelly lemon - 1 pkt
jelly orange - 1 pkt
jells trawberry - 1 pkt
cold water - 2 1/2 cups
boiling water - 5 cup
whipped cream - 1 cup



Preparations:

* Dissolve each packet of jelly-gelatin separately in one cup boiling water.
* Now add 1/2 cup cold water to each of them.
* Chill raspberry gelatin until very thick.
* Smoothly line sides of a 9 inch spring form pan with wax paper.
* Cut to extract 3 inches above the pan.
* Whip the raspberry gelatin until fluffy.
* Now spoon this mixture into the pan.
* Chill the pan in the refrigerator until sat but not firm.
* Chill, whip and layer the remaining flavors in the pan, letting each layer chill until sat but not firm before adding the next layer.
* Chill this pan overnight and loosen around the edges and remove the sides of the pan and paper.
* Now take the chipped cream and spread over the top and sides of the cake.
* The rainbow cake is ready.

PUMPKIN CAKE RECIPE

Ingredients:
Pumpkin (Kadhu) - 2 cup
Sugar - 3 cup
Oil - 1 cup
Eggs - 3
Fine Wheat Flour (Maida) - 3 cup
Salt - 1/2 tsp
Baking Powder - 1/2 tsp
Baking Soda - 1 tsp
Cloves Powder (Lavang) - 1 tsp
Cinnamon Powder (Tuj/Dalchini) - 1 tsp
Nutmeg Powder (Jaiphal) - 1 tsp


Preparations:

* In a blender, add pumpkin, sugar, oil and eggs.
* In a bowl sift flour, salt and baking powder and baking soda.
* Now mix the blended pumpkin and egg mixture to the dry ingredients and mix well.
* Pour the mixture in a wax paper lined 8" pan.
* Bake the pan in a preheated oven at 350F for 1 hour and fifiteen minute.
* When done take it out with the help of a knife and dust with powdered sugar.

POUND CAKE RECIPE

Ingredients:
eggs - 2
lemon extract - 1/2 tsp
baking soda - 1/4 tsp
flour - 1/2 cup
baking powder - 3/4 tsp
sugar - 1 cup
butter - 1/2 cup
vanilla extract - 1/2 tsp
butter milk - 1/2 cup


Preparations:

* Mix all the ingredients in a bowl till smoothly blended.
* Prepare the tin by oiling it and pour the mixture into it.
* Bake the tin at 325 degree F for 60 minutes.
* The Pound Cake is ready.
* It can be served with fruits or frost as liked.

PINEAPPLE UPSIDE DOWN CAKE RECIPE

Ingredients:

For Cake:
Pineapple - 1 tin
Maida (Flour) - 200gms
Sugar - 180 gms
refined oil- 120 ml
eggs - 3
Baking Soda - 1 1/2 tsp .

For Sauce
Fresh Strawberries - 15 - 20
Sugar - 4 tbsp
Cinnamon Powder - 1/4 tsp
Strawberry Jam - 1 tbsp


Preparations:

* Sauce:
* Chop the strawberries into tiny pieces.
* Heat 1 cup of water and add the chopped strawberries.
* Cook till the sugar gets dissolved and strawberries are soft.
* Add the cinnamon and stir.
* Cook on a low flame for a minute and then add the jam.
* Mix gently and cook for another minute and remove from flame.
* Cake:
* Beat the eggs till fluffy.
* Add the sugar and the oil and continue to beat with a hand blender or in a mixer till the mixture is smooth and the sugar has melted completely.
* More smooth the batter more soft the cake will be.
* Mix the baking powder in the maida and mix the sugar, oil and egg mixture slowly into the maida, taking care that no lumps form.
* Upside Down Cake:
* Grease a circular cake tin and lay out the pineapple pieces on the bottom of the tin.
* Pour the prepared batter gently on the the pieces and bake it in a preheated oven at 180C or till cake is done.
* To check if the cake is ready insert a tooth pick in the center of the cake if it comes out clean without any mixture coating, the cake is ready.
* Allow the cake to cool in the oven for 15 miutes.
* When the cake gets coool , invert the cake on a serving dish with the pineapple sides on the top.
* Top it with the strawberry sauce.

PEACH CAKE RECIPE

Ingredients:

Condensed Milk - 1/2 Tin
Fine Wheat Flour (Maida) - 2 cup
Butter - 1 cup
Baking Powder - 1 tsp
Sodium Bicarbonate (Khaane Wala Soda) - 1/2 tsp
Vanilla Essence - 1 tsp
Peach - 1 Tin
Cream - 200 gms
Jam - 2 tbsp
Icing Sugar - 4 tbsp
Cashewnut (Kaju) - 1 cup


Preparations:

* Open the peach tin and separate the liquid and the peaches.
* Except for 4 - 5 peaches cut the rest into small pieces.
* Cut cashewnut (kaju) in samll pieces.
* Mix fine wheat flour (maida) with baking powder.
* In a bowl mix butter and condensed milk..
* Now little by little add the fine wheat flour (maida) and baking powder mixture.
* After it is properly mixed add vanilla essence.
* Mix 1/2 cup of hot water in the mixture and whisk nicely.
* Now apply a layer of butter to a tin.
* Pour the mixture in the tin.
* Preheat the oven for 10 minutes.
* Now keep the tin with the mixture in the oven for 30 minutes at 400 F.
* Prick the cake to see if the cake is ready.
* If it is done take it out and let it cool.
* Now whisk the fresh cream.
* When the cream thickens add icing sugar.
* When the cake cools doen pour some of the liquid from the peach tin.
* When the cake absorbs all the liquid pour some more to make it a bit soft.
* Now cut the cake from the center into 2 halves.
* On the lower half apply half the beaten cream.
* Sprinkle some cut peach pieces and the cashew nuts.
* Now place the other half on the lower section.
* Apply jam on the outer section of the whole cake.
* Apply rest of the cream on the top of the cake.
* And sprinkle rest of the cashewnut (kaju) and peach pieces.

MARBLE CAKE RECIPE

Ingredients:

melted Butter - 120 gms
Sugar - 160 gms
Eggs - 3
Flour (Maida) - 200 gms
milk - 1/2 cup
Cocoa Powder - 60 gms
vanilla Essence - 1 tsp

Preparations:

* Mix the flour and the baking powder.
* Cream together the butter, essence and sugar.
* Add the eggs one at a time and beat till the mixture is smooth and sugar gets blended well.
* Now mix flour and milk alternately in the mixture.
* Mix well till the batter is smooth. Divide this batter into 2 parts.
* In one portion add cocoa powder.
* Grease and line a 8 inch baking tin. First pour 1 layer in the tin then the second and continue this process alternatively.
* Bake this tin in a preheated oven at 180 - 200C for 15 minutes and then reduce the temperature and bake for another 10 minutes or until the cake gets golden on top.
* Cool the cake and invert it on a dish.

HONEY CAKE RECIPE

Ingredients:

flour - 8 oz.
honey - 4 oz.
eggs - 2
butter - 3 oz.
sugar - 3 oz.
baking powder - 1 tspful


Preparations:

* Cream the butter and sugar, and add the beaten eggs gradually.
* Beat in the honey and, lastly add the sieved flour and baking powder.
* Put in a prepared shallow cake tin and bake in a moderate oven for about 45 minutes.

FUDGE CAKE RECIPE

Ingredients:
butter - 3/4 cup
sugar - 3/4 cup
honey - 1 tbsp
eggs - 3
self-rising flour - 2 cups
baking powder - 4 tsp
milk - 2/3 cup
almond extract - 1/2 tsp
CREAM FILLING
butter - 1/4 lb
icing sugar - 1 1/2 cups
juice of lemon - 1/2
FUDGE ICING
butter - 1/4 lb
honey - 1 tbsp
milk - 3tbsp
icing sugar - 2 cups
flaked almonds and chocolate curls, to garnish

Preparations:

* Pre-heat oven to 400(F)
* Cream butter and sugar until light and fluffy.
* Add honey and eggs, beating well.
* Sift flour and baking powder and add to butter mixture alternately with milk and almond extract.
* Divide mixture between 3 I inc greased and lined cake pans.
* Bake for 18-20 minutes or until cooked when tested.
* Remove from pans to cake rack and allow to cool.
* To make cream filling, beat utter and icing sugar together with lemon juice.
* Sandwich cake layers together with cream mixture.
* To make fudge icing, combine butter, honey and milk in saucepan.
* Gently heat until butter melts, then heat until nearly boiling.
* Remove from heat and sift in icing sugar, beating until icing thickens.
* Spread icing over top of came and allow to drizzle down the sides.
* Cool and decorate with almonds and chocolate curls.

EGGLESS CAKE RECIPE

Ingredients:
plain flour - 8 oz.
margarine - 3 oz.
pinch of salt
baking powder - 4 tspful
sugar - 3 oz.
vanilla essence - 1 tsp
milk and water - about 1/2 cup


Preparations:
* Mix flour, baking powder and salt.
* Mix in the margarine, add the sugar and vanilla and mix to a dropping consistency with the milk and water.
* Turn into a greased 7 inch tin and bake in a moderate oven for 3/4 to 1 hour.

DUNDEE CAKE RECIPE

Ingredients:
chopped glace cherries - 75 gms
currants - 110 gms
chopped mixed peel - 50 gms
golden raisins - 110 gms
ground almonds - 50 gms
butter - 225 gms
castor sugar - 225 gms
eggs - 3
blanched almonds - 3 tbsp
Grated rind of one lemon
cherry - 1 tsp
plain flour - 350 gms
raisins - 110 gms


Preparations:

* Grease and line a 18cm cake tin.
* In a bowl mix together golden raisins, peel, ground almonds, currants, raisins and cherries.
* In a separate bowl beat the butter till soft then add castor sugar and the lemon rind and beat till light and fluffy.
* In a separate bowl beat the eggs together and then gradually add to the creamed mixture, beating well after each addition.
* Mix the flour and the baking powder in a separate container and sift it well and add to the creamed mixture along with the cherry and all the dried fruits mix together earlier.
* Pour this mixture into the greased tin, try to create a hollow in the center and cover that center with the almonds.
* Bake this cake for 2 1/2 - 3 hours at 325 degrees F or till a skewer pricked into the center of the cake comes out clean.
* When done cool the cake in the tin for 15 minutes and then let it cool completely on a wire rack.

CORNFLOUR CAKE RECIPE

Ingredients:
cornflour - 4 oz.
flour - 1 oz.
castor sugar - 2 oz.
butter - 2 oz.
baking powder - 1 tspful
egg - 1
Little milk


Preparations:
* Cream the butter and sugar, and add the egg beaten with a little milk.
* Then add the sieved cornflour, flour and baking powder.
* Put into a prepared cake tin and bake in a moderate oven for about 1 hour.

COCONUT CUPCAKES RECIPE

Ingredients:


Fine Wheat Flour (Maida) - 6 cups
Baking Powder - 2 tsp
Sodium Bicarbonate (Khaane Wala Soda) - 1 tsp
Salt - 1 tsp
Sugar - 4 cups
unsalted Butter - 1 1/2 cup
Eggs - 6 big sized
Almond Essence - 3 tsp
Vanilla Essence - 3 tsp
Butter Milk (Mattha / Chhaach) - 2 cups
Coconut (Khopra/Narial)- 5 1/2 cups

For Icing
Cream Cheese (Hung Curd) - 900 gms
unsalted Butter - 1 1/2 cup
Vanilla Essence - 2 tsp
Almond Essence - 1 tsp
Icing Sugar, sifted - 1Kg 400 gms


Preparations:

* First preheat the oven at 160 degrees.
* Grease a tin and place pape cases on it.
* Mix flour, baking powder, soda and salt.
* Beat and cream suagar and butter.
* Add eggs one at a time.
* Now mix the essences.
* Next add the flour alternatively with the buttermilk.
* Mix half of the grated coconut.
* Fill the paper cases with the mixture.
* Bake them for 25 - 30 minutes or till they are golden in color.
* For icing beat the cream cheese, butter, sugar and the essence till smooth and creamy.
* Place a layer of this icing on the bakes cupcakes and sprinkle some coconut on them.

COCONUT CAKE RECIPE

Ingredients:
flour - 6 oz.
butter - 3 oz.
castor sugar - 4 oz.
a little milk
small eggs - 2
desiccated coconut - 3 oz.
baking powder - 1 small tsp

Preparations:
* Cream the butter and sugar, and add the beaten eggs gradually.
* Then add the flour, baking powder and the coconut and, lastly, a little milk.
* Put the mixture into a prepared cake tin and bake in a moderate oven for about 1 1/4 hours.

CHOCOLATE SWISS ROLL RECIPE

Ingredients:
eggs - 2
flour - 1 1/2 oz.
castor sugar - 2 oz.
baking powder - 1 tspful
warm water - 1 tbspful
grated sweetened chocolate - 1oz.


Preparations:
* Grease a swiss roll tin, line with greaseproof paper and then grease the paper well.
* Separate the whites from the yolks of the eggs.
* Beat the yolks and the sugar together until the mixture is creamy.
* Then add the warm water, and immediately after that the chocolate.
* Whisk the whites stiffly, and add alternately with the sieved flour and baking powder, folding them in lightly.
* Put the mixture in the tin and bake in hot oven for about 12 minutes.
* Turn out on to a piece of greaseproof paper well sprinkled with icing sugar, trim the edges and roll it up.
* Then put it on a rack to cool.

CHOCOLATE MOCHA CAKE RECIPE

Ingredients:
butter - 1/2 cup
saw milk - 1/2 cup
sifted all purpose flour - 2 cup
strong hot coffee - 1/2 cup
sugar - 4 cup
coco - 1/4 cup
vanilla - 1/2 tsp
brown sugar - 2 cup
unsweetened chocolate - 2 arms
yoghurts - 2 egg
vanilla extract - 1 tsp
salt - 1/2 tsp
whites - 2 egg
butter - 1 cup

Preparations:
* In a bowl beat 1/2 cup butter and add sugar gradually till it gets fluffy.
* Add in the melted chocolate and an unbeaten egg yoghurts, 1 tsp vanilla extract and sour milk.
* Beat this mixture well.
* Add the sifted flour alternately with the hot coffee i.e. once you add the flour then you add the coffee then you again add the flour then coffee continue till the flour and coffee are finished.
* Now add the beaten egg whites.
* Preheat the oven at 350 degrees F and grease a 9x13 inch pan.
* Pour the prepared mixture into the pan and bake for 35-40 minutes.
* In a separate bowl beat half cup butter with powdered sugar, salt and coco.
* To this mixture add 1/3 cup strong coffee and 1/2 tsp vanilla.
* Mix it nicely and spread on the prepared cake and sprinkle some silvered almonds.

CHOCOLATE COCONUT CAKE RECIPE

Ingredients:
desicated coconut - 1 1/2 oz.
milk - 1/2 cup
margarine - 4 oz.
sugar - 6 oz.
eggs - 2
plain flour - 4 oz.
cocoa - 1 level tsp
pinch of salt
baking powder - 1 tsp


Preparations:
* Soak the coconut in the milk for 1/2 hour.
* Cream fat and sugar, add the lightly beaten eggs and then the coconut and milk.
* Stir in the well-sieved dry ingredients, mix well and turn into a greased lined tin 10 inch by 8 inch.
* Bake in a moderate oven for 30-40 minutes.
* When cold, decorate the top as desired, or cut into fingers.

CHOCOLATE CHERRY CAKE RECIPE

Ingredients:
Eggs White - 6
Chocolate Cake Mix - 1
Cherry Pie Mix - 21 oz
For Frosting:
Eggs White - 2
Sugar - 1 1/2 cup
Cream of Tartar - 1/4 tsp
Water - 1/3 cup
Vanilla Essence - 1 tsp


Preparations:
* In a bowl mix egg whites, chocolate cake mix, cherry pie filling.
* Grease 9" X 13" pan and make a layer of flour on it.
* Pour the batter into the pan.
* In a preheated oven bake the pan for 35 - 40 minutes ot till the toothpick comes out clean.
* Take tthe cake out and cool it.
* To make the frosting, mix all the frosting ingredients and pour in a double boiler and with a beater, beat for 1 minute.
* Then place this boiler on boiling water and again beat for 7 minutes.
* Remove from heat and beat for 2 minutes on high speed. Frost the cool cake with this mixture.

CHOCOLATE ANGEL CAKE

Ingredients:


Cocoa Powder - 1/4 cup
Hot Water - 1/4 cup
Granulated Sugar - 1 1/2 cup
Fine Wheat Flour (Maida) - 3/4 cup
Salt - 1/4 tsp
Eggs White - 12
Cream of Tartar - 1 tsp


Preparations:

* In a bowl mix cocoa powder and hot water and keep aside.
* Preheat the oven at 350F
* In a separate bowl sift together flour, 3/4 cup sugar, salt and keep aside.
* Beat the eggs till foamy and then add cream of tartar.
* Beat till the mixture forms peak.
* In the egg mixture add the remaining sugar.
* Now then gently add half the sifted flour.
* When completely mixed add the remaining half of flour.
* Now pour some of this mixture in the cocoa powder mixture and stir well.
* When done pour this egg cocoa mixture back to the remaining egg flour mixture.
* Mix lightly.
* In an ungreased dish pour this mixture.
* Bake this dish for 50 minutes or till the tooth pick comes out clean.
* When baked completely let it cool. Then with the help of a knife invert it on a plate.
* Serve it with fresh berries and vanilla ice cream.

CARROT CAKE RECIPE

Ingredients:
butter - 1/2 cup
desiccated coconut - 1 cup
broken and chopped walnuts - 2/3 cup
golden raisins - 1 cup
grated carrots - 2 1/2 cup
mixed spices (cinnamon, nutmeg, ginger) - 3 tsp
brown sugar - 1 cup
cup all purpose flour - 1 1/4
baking soda - 1 tsp
beaten eggs - 2
orange juice - 2 tsp

Preparations:
* Preheat the oven to 150 degrees C.
* In a pan mix nicely the all purpose flour, mixed spices, baking soda, brown sugar, desiccated coconut and chopped walnuts.
* In a separate pan melt the butter and add the golden raisins, carrots and orange juice. Stir it nicely and pour it on top of the dry ingredients.
* Now add the beaten eggs to the mixture and mix it thoroughly.
* Prepare a loaf tin by oiling the base and the sides, pour this prepared mixture into the tin and bake the cake for 50-60 minutes or until a toothpick inserted into the centre of it comes out clean.