For a bland shahi paste just grind soaked ingredients in their water, till fine. For a spicy shahi paste: Fry onions in hot oil till tender. Add ginger, garlic, chillies, stir for 2 minutes. Take off fire, add to bland ingredients. Grind into smooth paste

Roast dry masala over dry griddle. When crisp, grind till coarsely crushed. Heat oil, fry onions till light pink and tender. Add all other ingredients, including crushed dry masalas. Stir fry for 2 minutes. Cool and grind with as little water as possible, to make a thick paste. Refrigerate, and use as required.Cool and grind with as little water as possible, to make a thick paste. Refrigerate, and use as required.

Heat tamarind in 1/3 cup water. When boiling, take off fire. Cool till it can be handled. Put jaggery, tamarind with water and chillies in a small wet grinder. Run till contents are crushed coarsely. Add salt, cumin seeds, run again till smooth. Use as little water as possible. Heat oil, add mustard seeds, allow to splutter. Pour over paste, mix gently till well mixed. Store in sterile bottle in refrigerator till required.

Heat oil, add Ginger and chillies, cover and shut off flame. Allow temperature to come down to warm. Add salt and pound in a mortar and pestle till a coarse paste is got. Or use a small wet grinder, but do not use water. Store in clean airtight glass bottle.

Heat oil, add Garlic and Ginger, cover and shut off flame. Allow temperature to come down to warm. Add salt and pound in a mortar and pestle till a coarse paste is got. Or use a small wet grinder, but do not use water. Store in clean airtight glass bottle.

Heat oil, add garlic and chillies, cover and shut off flame. Allow temperature to come down to warm. Add salt and pound in a mortar and pestle till a coarse paste is got. Or use a small wet grinder, but do not use water.  Store in clean airtight glass bottle.

Clean, peel and grind Ginger/Garlic, salt to a fine paste. Use minimum or no water. Heat oil, add Ginger/Garlic, stir for 30 seconds. Take off fire. Cool and bottle in airtight jar. Use as required.

De-stem and clean chillies Heat oil in a frying pan. Add chillies, asafoetida, salt. Stir and cover, remove from fire. Keep covered for 3-4 minutes. Pound without water, or grind in small electric grinder, to form a paste. Do not add water. Store in clean jar, refrigerate.

Clean and soak tamarind in 1 cup hot water. Take care to remove any seeds that may be in tamarind. Boil in same water after 20 minutes. Cool and blend in mixie till smooth. Add remaining water, mix well. Pass through a sieve, removing any fibres, etc. Heat oil in deep heavy pan. Add tamarind paste, bring to a boil. Add salt, cook till a thick coating consistency is got. Cool completely, stirring in between, fill into clean sterile jar.

To prepare this from fresh pepper, the green peppers are peeled. Then the inner cores are dried and powdered. When commercially ground, the peeling is done in automatic machines. White pepper powder is used, where the taste is supposed to be more sharp. At the same time,the colour of the dish is not affected.

Dry garlic in sun till brittle. Grind to a fine powder. Add salt, run grinder for a few seconds. Keep for 2 days for flavour to merge fully in salt.  Put in sprinkler and use as required. Note: the rice flour will keep the salt from turning lumpy. Store in clean, dry airtight jar. Keeps for over 6 months, easily.

Remove the lump of blackish seeds from the cardamom Grind them to a powder. The skins are either discarded or mixed into tea leaves, to give a faint fragrance in the tea. Though this is a wonderful way to use the skins, if one has a large quantity, then it is liable to go waste

Choose plump, brown, aromatic cumin seeds. Warm them a bit over a warm griddle or in a switched off oven, before grinding. Dry grind in a mixer, till crushed fine. Since crushed cumin tends to lose its flavour fast, grind just enough for a fortnight or so.

Mix cream, sugar & butter till light & fluffy. Mix together the milk & khoya (grated) & keep aside. Add beaten eggs to the creamed mixture & blend in khoya mixture & cardamom powder. Fold the sieved mixture with baking powder & mix well. Pour this mixture in to tray (greased with butter) & bake it for 20 min.

Mix all the above ingredients except for almonds really well. Grease the bundt pan with oil. almonds to the mixture and pour in the pan. Preheat the oven to 325 degrees. Bake at that temperature for 1 hour.

Cut a circle of greaseproof or non-stick paper to line the base of a 23" cm round baking ring. Beat the butter and sugar until light and fluffy. Beat in the eggs and lemon rind. Sift over the flour and baking powder and fold in. Beat in the carrots then the walnuts. Spoon evenly into the baking ring and smooth the top. Bake 8-13 mins. or until the cake tests cooked it may look a little moist on top. Leave to stand for 10 mins. then turn onto a wire rack to complete cooling. Beat the icing sugar and oil with enough lemon juice to make a smooth icing. Spoon over the cake and allow to set before adding lemon slices or walnuts. May be frozen before icing.Cooking tips : Very finely grated carrots give the cake the best texture. Use half whole meal and half white flour for a coarser textured cake.
Updated: 02/10/2006

Put butter in a sauce pan. let it be soft. Add both beaten eggs. Add sugar and coca powder. Take a big sauce pan, put water in it and put it on the flame. Now put the small sauce pan (having mixture) on the big sauce pan and simmer it. Do not put it directly on the flame. When it become like custard put off the flame Make 4 or 5 pieces of each biscuit, and add them to the mixture. Let this mixture be cool at room temperature. Now put this mixture to a clean shoper bag, press and make its shape like a roll. Put this in the refrigerator. When it becomes hard then take it off from the shoper and cut its pieces like biscuits . Sweet and delicious cold cake is ready.

Take eggs and beat them for 15 min. Then add baking soda and sugar beat till sugar melts. For flavor add elichi powder. Finally Take bread slices and dip in tihs egg syrup. And fry them in a pan (tawa), with oil. (not deep fry) just like as we make chapathis

Take a tablespoon of sugar with just enough water to melt, in a small non stick pan. Heat the sugar till it burns and becomes black. Remove from stove and add a little water to this to avoid crystallisation. This forms the caramel.Set oven for preheating at 340 F. Beat eggs and butter well, in a bowl. To this add dried ginger powder, baking powder, cinnamon powder, caramel, vanilla & pineapple essence. To this add little by little flour and sugar and mix well. Add the raisins and nuts to this mixture.Mix well. Take a baking pan pour the mixture and
ake for 30 to 35 minutes or till a knife comes out clean.

Add baking powder to flour and sieve thrice. Beat sugar and butter till light and fluffy in one direction. In a separate bowl beat egg then mix it with the flour by cut and fold method. Divide the mixture into two equal parts, to one part add cocoa and chocolate and to other part add vanilla essence. Prepare a cake tin and alternatively pour 1 spoon of cocoa mixture and vanilla mixture. Bake it in the pre-heated oven for 25-30 minutes at the temperature of 150oC Check the cake with knife.

Beat the eggs, cream and sugar in a mixer-grinder. Pour it in a vessel, add maida slowly, while stirring continuously to avoid lumps. baking powder and the dry fruits. Keep aside for 1 hour. Pour the cake mix into a greased baking dish and bake for 40 minutes.

First sieve the maida,baking powder and baking soda. Add salt to this and keep it aside. Now put all the other ingredients in the mixie one by one, starting with the butter, sugar. When the butter and sugar get creamy, add the eggs, buttermilk, vanilla essence and the bananas(chopped). Run the mixie until you get a smooth mixture with no lumps. Now add it to the sieved maida in a vessel. Fold the mixture and the maida well. Now pour the batter into a greased and powdered cake tin (8"x8") and sprinkle the chopped nuts on top. Bake for 35 minutes at 200 oC. ( the time may differ in different ovens.) Cool and cut.

Preheat the oven to 180-200 degrees. Mix well sugar and self-raising flour. Cut the whole orange with skin and make a coarse paste of it. Thus the skin of orange is also used. No wastage. Add the orange paste to the dry flour. Add oil. Mix well. Slowly add BC cup of milk. Mix well. Check for consistency. If too thick add the other BC cup. The cake mix should be of thick dough consistency. Fold in the poppy seeds. Line the cake tin. Pour the mixture into the tin and bake for 45 minutes to an hour. Each oven has its own baking time, so read the oven instructions. Insert a fork to check if the cake is done. The fork should come out clean. Once done remove the cake from tin and allow to cool on the wire rack. You may ice the cake with either an orange / lemon icing. But icing the cake increases the calories.

Roast the maida in ghee till the raw flavour is lost. Keep aside. Let it cool. Mix the maida with milk powder. Make sugar syrup by adding little water to a 2 string consistency. Immediately put off the fire. Keep the sugar syrup down and add green colour to the syrup. Add milk powder and maida to the sugar syrup. Stir continuously till the white bubbles come. Pour over a greased plate.

Mix the honey and sugar in a big saucepan and keep aside. Chop the nuts coarsely and mix with the fruit peel. Sift the flour, cocoa and the spices into the nut mixture and stir well. Heat the honey and sugar and simmer until a soft ball stage is reached. Add the syrup to the nut mixture and combine well. Press into a well greased cake tin lined with waxed paper and bake in a moderate oven (180) for 35-40 minutes until done. Cool in tin, and serve sliced in wedges. This cake has a chewy texture and can store for a few weeks.

First split the milk to make Paneer. Allow all the water to drain, till it becomes stiff. Then to this paneer, add sooji. maida, soda, 1/2 cup sugar, mix all very well. In a non-stick pan, lightly grease with butter and put on low heat. Add the paneer mixture, cover and let cook. When one side is light brown, remove the cake on a plate and slide it back to the same pan to cook the other side to brown. Towards the other side, make chashni (sugar syrup). To the rest 1/2 cup sugar, add 1 cup water, add cardamom powder. When the paneer cake is done, pour hot chashni(sugar syrup) on the top, while it still is in the heat. Cover and let cook in slow heat for a minute. Then off the heat and let the paneer cake cool in the room temperature. Cut into slices and serve.

Take in a bid bowl 1 pint of heavy cream, add sugar and vanilla essence and use hand mixer to whip and whip it till it becomes like whipping cream. Then add cream cheese and whip again till it get mixed well. Keep the prepare cream for 10-15 min in refrigerator. Remove the extra juice in the can of pineapple chunks, use only pieces of pineapple of stuffing. Take a cake dish, arrange the ladyfinger in rectangle of square shape, which ever you prefer apply the cream thickly over the ladyfinger slice, atleast 1/2 inches thick, then put pineapple chunks, then arranger another layer of ladyfinger, then apply cream, then pineapple, repeat 3 -4 layers, then cover all four side with the cream well and also the top with cream well and refrigerate for 15- 30 min.

Beat the custard flour till fluffy. Add the butter to sugar and beat well. Add the sweet potato and 1/2 cup grated coconut, mix well. Add all the other ingredients to the mixture and mix well. Pour the mixture into a greased baking tin and steam it for 40 minutes before baking it . Pre-heat oven to 180oc. place tin inside. Bake at 180oc for 40 mins.

Grind the sugar if not icing one. Cream butter and sugar together. Add chocolate powder and keep aside. Boil the water and put coffee in it. Dip the biscuit in coffee and arranged them as a cake. Spread the chocolate layer on it. Continue adding biscuit and then chocolate layer to form a cake shape. Corners covered with chocolate and decorate in the white icing. Put the dish in a refrigerated till it is set.. Then cut into strips.

Soak almonds in warm water and remove skin. Grind all the almonds together (without water) and make a paste. You can maybe add very little water. To this paste add the sugar and heat this mixture in a heavy non-stick pan. Keep stirring...and keep adding ghee when you feel that the mixture needs a little moisture. After, say about 15 minutes, the mixture becomes small in quantity...transfer to a greased dish, spread the mixture and cut into desired shape.

Pre-heat oven to 350 degrees F. In a big bowl, combine carrots, sugar and butter. Pour the boiling water to this. In another bowl, mix all the other ingredients. Add this to the carrot mixture & blend well. Pour this to a greased cake pan. Bake till a toothpick inserted in the center of the cake comes out clean.

Take malai and grounded sugar in a bowl and mix well with light hand or else the butter would come out of the malai. Sieve the maida bk.pdr and the soda 2-3 times and keep aside. Now slowly and little milk and the maida mixture and keep stirring. Gradually and alternatively finish the mixture and keep stirring. The mixture should be of the pouring consistency. Now add the vanilla essence and the color and lightly stir again once. Grease the cake mould and sprinkle little maida into it. Pour the batter into it. Now take a p.cooker and pre heat it for 5min on high flame. Now keep a small bowl in the cooker and over it place the cake mould and place the lid over the cooker. Bake the cake for 5 min on high flame and then simmer it for 45 to 50 min. Delicious cake is ready.

Beat melted butter, milk, condensed milk colour and essence into mix sifted flour, salt, soda bicarbonate and baking powder. Line a tin with greased brown paper. Pour the mixture in to it and then bake in moderate oven (350F) until a wooden pick comes out smoothly. Cool it and then decorate it.

Soak the cashew nut and badam in water. Remove the skin of badam. Grind coconut and the soaked badam, cashew to a smooth paste. Make sugar syrup by adding little water. Let it reaches one string consistency, add the ground paste to the sugar syrup, add ghee. When the mixture leaves the sides of the pan, pour over a greased plate. Cut in to slices. Serve this for janmashtami or deepavali.

Soak pista for 4 hours in cold water. Peel the skin and grind pista into a paste adding milk instead of water. The paste must be like tomato sauce. In a thick bottom vessel pour the paste and sugar and keep it on the stove. Keep stirring constantly so that it does not stick to the vessel. Once the sugar is dissolved start adding ghee little by little. The cake will start thickening. Add as much as ghee is needed. Once the cake leaves the bottom of the vessel add the essence and stir once. Pour it in a greased tray and let it cool for some time. Then cut it in desired shapes. Your pista cake is ready to eat hot..hot. Note: You can add green colour if you like.

Sieve the flour, baking powder, baking soda together at least 3 times. Take a mixing bowl and beat condensed milk, ghee, water and sugar for 5 minutes. Now mix the sieved ingredients and beat the whole mix for 5 minutes. In the end mix the dry coconut powder and few drops of lemon juice. Again beat the whole mix for about 2 minutes. Pour the mixture into greased pan. Sprinkle the dry fruits on the top and bake in a preheated oven for about 45-50 minutes at 180oC. Cool before slicing. Makes 15- 20 slices.

Melt the jaggery in 1 cup of water and bring to a boil, as the solution thickens, slowly add the coconut, condensed milk and cardamom, till it becomes thick. Now set it aside to cool. It will thicken to where you can form small balls with it. Roll out one pastry sheet, paint it with some butter... repeat for 5-6 sheets. Place a small ball of the filling on one side and roll it with the pastry sheet to form a roll. Bake it in the Oven at 350 for 30-35 minutes or until pastry is golden brown.