Cocoa Chocolate Sauce

Ingredients 1½ cups of milk 1 oz (30 g) of butter 4 tbsp of sugar 4 tbsp of Cadbury's cocoa powder 2 tbsp of cream 1½ tbsp of cornflour ½ tsp of vanilla essence

Method Blend together the milk, sugar, cocoa powder and cornflour with a whisk until a smooth paste has formed. Transfer the mixture to a saucepan and heat over a medium heat until the mixture begins to boil. Reduce the heat and simmer for 2 minutes. Remove the pan from the stove and add the butter. Stir the butter until it melts and blends into the sauce mixture. Finally, add the vanilla essence and the cream and stir well. Serve the sauce warm with your favourite pudding.

Jam rolls /Swiss Rolls

source Shreezexperiments

Eggless Swiss Roll 

Ingredients 

All purpose Flour - 1 cup

Castor Sugar - 3/4 cup

Milk - 1/3 cup

Curd - 1/2 cup

Baking powder - 2 tsp

Baking Soda - 1/2 tsp

Vanilla Essence - 1 tsp

Salt - 1 pinch

Jam as required

Method:
Grease a baking tray
Pre-heat the oven to 180C
Mix the Castor Sugar, Curd, Vanilla Essence and Milk
Add in the baking powder and baking soda
Let it sit for 5 mins and froth
Sift the flour and salt together
Add to the wet mixture and fold in slowly
Pour into the baking tray into a thin layer and bake for 25 - 30 mins or till  a toothpick inserted in the center comes out clean
Cool it for 15 minutes and invert the tray on a flat surface to get the cake
Invert the cake slowly
Apply a coat of Jam (as think as you want)
Fold tightly from one end and let it sit for 10 mins
Cut into rounds and serve

Pasta Cold

Recipe by Sanjeev Kapoor

Ingredients
• Cherry tomatoes,halved 10-12
• Penne 1 1/2 cups
• Salt to taste
• Broccoli,separated into florets 1/4 medium
• Sugar 1/2 teaspoon
• Black peppercorns 10-12
• Basil leaves 15-20
• Olive oil 2 tablespoons
• Cottage cheese (paneer),cut into 2 inch long strips 150 grams
• Vinegar 1 tablespoon
• Castor sugar (caster sugar) 1 teaspoon
• Pine nuts(chilgoza) or chopped walnuts (akhrot) 2 tablespoons

Method
Cook the pasta in five to six cups of salted boiling water till al dente (cooked, but still firm to the bite). Drain, refresh in cold water and spread on a large plate to cool. Boil the broccoli with salt and sugar for two to three minutes. Drain, refresh in cold water and set it aside. Reserve three to four basil leaves for garnishing and crush the rest with the peppercorns and one tablespoon of olive oil with a mortar and pestle. Stir the remaining olive oil into the paste. In a large bowl combine pasta, cherry tomatoes, broccoli, paneer, prepared paste, vinegar, caster sugar and salt. Toss well to mix. Transfer the salad onto a serving dish, garnish with the remaining basil leaves and pinenuts or walnuts and serve immediately.
Chef's Tip
You can also use large tomatoes cut into quarters in place of cherry tomatoes.

DONUTS

FROM 4THSENSECOOKING

Ingredients:

All purpose flour(Maida) - 1 1/4 cup
Fresh yeast - 2 tsp
Milk - 1/4 cup
Water - 1/4 cup
Butter - 1 tbsp
Powdered Sugar - 3 tbsp
Salt - a pinch
Vanilla essence - 1/2 tsp
Glaze

Method:

Warm the water and add the yeast and a tsp of sugar to it. Leave it untouched for ten mins. Then mix well till the yeast dissolves. 

Combine the flour, powdered sugar, salt, vanilla essence, milk and the yeast mixture together and knead into a soft dough. 

Bring the butter to room temperature and mix it to the dough and knead again till the dough is smooth and elastic. 

Place the dough in a bowl and cover with cling film. Leave it untouched until it doubles. It would take around 20-40 mins. 

Press the dough lightly to remove air and knead softly. Now roll out the dough to 1/4" thickness on a well floured surface. Use cutter and cut out the desired shape and leave them on floured butter paper for another ten mins until it doubles again. 

Heat oil in a pan. Carefully lift the dough rings and fry them in hot oil on medium flame till golden brown in color. 

Donuts are ready :)

Cinnamon sugar glaze:

Powder cinnamon and mix it with some caster sugar. Spread this on a plate and dip the doughnut in it until it gets coated with sugar on all the sides. 

Sugar icing:

Take few tsps of icing sugar in a bowl and add desired food color to it. Add just a few drops of water to it and mix well till it forms a paste. Fill this in a paper cone and draw desired designs on the doughnut or simply drizzle it over the doughnut. 

Chocolate glaze:

Ingredients:

Powdered sugar - 1 cup
Cocoa powder - 4 tblsp
Milk - 5 tsp
Vanilla essence - 1/2 tsp

Method:

Mix all the ingredients in a bowl and see to that it doesn't form lumps. The thickness of the glaze is upto you. You can adjust the quantity of milk to make it thick.

Dip the doughnuts in the glaze and allow it to set for 10 mins.

Easy Doughnuts (without egg)

from my Singapore kitchen

Easy dougnuts as the name say its very easy to make..No much of kneading required like the normal bread dough. You can keep the dough in fridge and can fry these soft and yummy beauties any time when you like. No dougnut cutter or glass required to get this shape. Here I have used cinnamon and sugar. You can use any topping that you desire. The dough can be kept in fridge for 1 week without any problem.. The longer you keep the softer the doughnut become.

Ingredients:

• Plain flour- 2 cups
• Yeast- 1 tsp
• Milk- 1/2 cup
• Butter- 50 grams
• Sugar- 2 tbps
• Salt- 1tsp
• Water- as required
• Oil- 1tbps
• Oil- 1/2 cup for frying
• Sugar and cinnamon- as required

Method:

• Heat the milk until warm and add in the butter and allow it to melt completely.
• To the flour add in the rest of the ingredients and the milk and knead. 
• Add in water if required to get a loose dough which is sticky to your touch, but not too loose like batter.
• Add few drops of oil to your hand and give a good mix to the dough for a minute.
• Allow it to rise for two hours.
• Mix the dough once more and you can keep it in the fridge until you are ready to fry them.
• I make the dough and keep it ready in the fridge if some visitors are coming. Keep it out for at least half an hour before frying.
• I fry them one at a time.If you want more to be fried in a single shot add more oil.
• Heat oil and when the oil is hot, pinch a lemon size dough using a wet hand or lightly greased hands in oil.
• Lay the ball on your left palm and make a hole with your right index finger and circle it so that the hole stretches.( Just like you make vadai)
• Now lift the ball with your right hand holding on to the hole.
• Stretch the hole using your left and right index fingers and lay them into the hot oil.
• Reduce the flame and cook both sides until its done.
• Drain into paper towels and sprinkle with the cinnamon sugar.
• If you are planning to frost it with chocolate, allow the doughnuts to cool completely.
• Soft, moist and springy doughnuts are ready to tantalize your taste buds.
• Keep any left over dough in the fridge for upto a week.

Garlic Bread sticks

from Divya's cook book

Ingredients

Water - 1/2 cup
Instant Dry Yeast - 1/2 tsp
Sugar - 1/2 tsp
Flour - 1 1/2 cups,divided
Olive oil - 2 tbsp,divided
Salt to taste
Garlic paste - 1/2 tsp
Italian seasoning/Oregano - 1 tbsp
Amul cheese cube - 1,grated

Method

In a mixing bowl,add water,yeast and sugar and keep aside for 5-10 minutes or until the yeast bubbles up.

Mix in 1 cup of flour,1 tbsp olive oil and mix in until the flour is blended in.Cover and let it rise until it doubles-about 45 minutes to an hour.

To the doubled sponge,mix in the rest of the flour,salt to taste and garlic paste and again mix until the flour is blended in.

Now knead the flour for about 5-10 minutes or until the dough becomes smooth.Let it rise for another hour or so until it doubles.
Smear a baking sheet with olive oil and preheat the oven to 200C.
Flour your counter top and roll the dough to a rough elongated circle.Top with the grated cheese and fold the dough to resemble a semi circle shape.
Transfer it to the baking sheet and smear the rest of the olive oil on top and top with the seasoning/oregano.
Cut into strips using a pizza cutter and bake for 12-15 minutes or until the bread is golden brown on top.

Eggless Mango Cake (Mango Loaf Bread)

Ingredients

 taken from Sharmis Passion

• Maida - 1 cup (135 gms)
• White Rava(fine variety) - 1/2 cup (60 gms)
• Mango - 1 big sized
• Walnuts chopped - 2 tbsp
• Granulated Sugar - 3/4 cup (165 gms)
• Curd - 1/4 cup (60 ml)
• Olive oil - 2 tbsp
• Baking soda - 1/2 tsp
• Baking powder - 1 tsp
• Salt - a pinch
• Cardamom powder - 1/2 tsp

Method:

1. Chop the mangoes and puree it without water to get a thick pulp. Keep aside.
2. Sift maida, baking soda, baking powder and salt atleast twice for even spread of baking powder and soda.Now add rava to the maida mixture, keep aside.
3. In a seperate bowl, add oil,yogurt, mango pulp, cardamom powder,sugar and mix well till sugar is completely dissolved.
4. Now add the curd mango mixture to rava maida mixture slowly and mix until a thick batter is formed. Add chopped walnuts and mix once. Reserve 1 tbsp of walnuts for topping.
5. Preheat the oven at 190 deg C for 10mins. Meanwhile grease the pan with little oil and sprinkle maida. Arrange butter paper if you use it(I use for most of the cake for easy unmoulding).
6. Transfer the batter to the cake pan. Top the cake batter with remaining chopped walnuts and bake it for 35-40mins at 190 degree C.In my OTG it took exactly 40mins for the mango bread to get baked.
7. The top would have turned to a golden brown color by this time. Check with a toothpick in the center of the cake and if it comes out clean then ur cake is done.Cool it for atleast 15mins before you unmould and slice them.