[This step should be done with out keeping in stove] Keeping in low flame, heat the custard milk. Stir slowly, well and continuosly.

The mixture gets thickened very fast so be very careful. Stir for 2-3 mins, switch off and cool down.

The consistency is little thicker, but still should be in flowing consistency. Method for layering the cake: Take a square plate/tin and layer the base of the plate with biscuits dipped in coffee decotion.

Above the first layer, spread a generous spoon of prepared custard then layer another set of biscuits dipped in coffee decotion. Repeat this with another layer then alternatively stack up with biscuits and custard.

Build 3-4 layers repeating the same process. Then grate chocolate over the top layer of biscuits, covering up the whole cake.

Refrigerate for a few hours (about 4 hrs). Remove from the fridge about 5-10 minutes before serving.

Cut into desired squares/pieces and serve immediately. Note: Build about 3-4 layers, not beyond that, as it will not hold the shape making it hard to cut into desired shapes.

If you are not familiar with making filter coffee decoction, here`s what you must do: Take 1/4 cup of hot water, add 1.5 tsp of instant coffee powder and mix well.

Use this in place of coffee decoction to dip the biscuits. Works almost like filter decotion.

Recipe: Sharmis Passions RELATED RECIPES Chinese-style desi noodles Sweet potato cucumber cheesecake served with black pepper ice cream Olive oil pomenta cake with beetroot basil compote Gluay Guan (Thai Banana Cake) Peanut butter raisin cheesecake Ingredients: 5 tbsp - vanilla flavoured custard powder 3 cups - milk Sugar as required (about 4 tsp) 1 packet - salt biscuits 2 tbsp - coffee decoction [optional but recommended] Chocolate - as required to cover the whole layer (1 small bar will do) (less)

[This step should be done with out keeping in stove] Keeping in low flame, heat the custard milk. Stir slowly, well and continuosly.

The mixture gets thickened very fast so be very careful. Stir for 2-3 mins, switch off and cool down.

The consistency is little thicker, but still should be in flowing consistency. Method for layering the cake: Take a square plate/tin and layer the base of the plate with biscuits dipped in coffee decotion.

Above the first layer, spread a generous spoon of prepared custard then layer another set of biscuits dipped in coffee decotion. Repeat this with another layer then alternatively stack up with biscuits and custard.

Build 3-4 layers repeating the same process. Then grate chocolate over the top layer of biscuits, covering up the whole cake.

Refrigerate for a few hours (about 4 hrs). Remove from the fridge about 5-10 minutes before serving.

Cut into desired squares/pieces and serve immediately. Note: Build about 3-4 layers, not beyond that, as it will not hold the shape making it hard to cut into desired shapes.

If you are not familiar with making filter coffee decoction, here`s what you must do: Take 1/4 cup of hot water, add 1.5 tsp of instant coffee powder and mix well.

Use this in place of coffee decoction to dip the biscuits. Works almost like filter decotion.

Recipe: Sharmis Passions RELATED RECIPES Chinese-style desi noodles Sweet potato cucumber cheesecake served with black pepper ice cream Olive oil pomenta cake with beetroot basil compote Gluay Guan (Thai Banana Cake) Peanut butter raisin cheesecake Ingredients: 5 tbsp - vanilla flavoured custard powder 3 cups - milk Sugar as required (about 4 tsp) 1 packet - salt biscuits 2 tbsp - coffee decoction [optional but recommended] Chocolate - as required to cover the whole layer (1 small bar will do) (less)

Gradually add the cornflour mixture, stirring constantly over a low-heat until it comes to boil and thickens to the consistency of a smooth cream. Remove from the heat.

Add the rosewater and stir thoroughly. Pour into a serving bowl or individual dishes.

Sprinkle with a little ground cardamom and finely chopped pistachios. Allow to cool.

Chill and serve. RELATED RECIPES No Bake Biscuit Custard Pudding Cake Rice pudding Pineapple and nut cream pudding Paneer aam ka pudding Mava almond pudding Ingredients: 5 tbsp.

corn flour 6 cups milk 1/2 cup sugar 1 tsp. rosewater 1/4 cup pistachios, chopped 1/4 tsp.

cinnamon powder 1/2 tsp. green cardamom powder (less)

Once the dal and vegetable mix boils with the masala and starts giving out a flavour, season it with mustard, jeera and crushed garlic cloves. Garnish with coriander leaves.

You must see that the dal and vegetable is not over cooked. RELATED RECIPES Egg Kothu Parotta Badam ragi malt No Bake Biscuit Custard Pudding Cake Chettinad masala kozhambu Kashmiri chapathi Ingredients: 1 potato 1 big onion 2 tomatoes, chopped fine 3-4 vegetables like cauliflower, bhendi, beans (choice depends) Coriander leaves chopped finely 3 cloves 2 teaspoons garam masala 1/2 teaspoon turmeric teaspoon chilli powder 2-3 bay leaves 1 cup tur dal or mix dal (tur,masoor,mung,urad dals) 2-3 green chillies slit length wise 1 small piece ginger crushed Salt to taste Seasoning: mustard, jeera 2-3 cloves of garlic crushed (less)

Now cut Green peppers and mushrooms and decorate them in circle (plate). After that cut tomatoes and carrots and try to mix them in the lettuce.

After all this, put some Golbanzo beans, kidney beans, Croutons and sunflower seeds at the top of the salad and try to spread them across. At last put the salad dressing according to your taste and sprinkle red chilli and black pepper at the top of whole salad.

You can put some green chillies and chopped cilantro. Enjoy it.

Note: Ingredients can be used as per your tatste. RELATED RECIPES Sprouts rice Grilled corn palak Egg Kothu Parotta Badam ragi malt No Bake Biscuit Custard Pudding Cake Ingredients: (1) Lettuce (2) Tomatoes (3) Green Pepper (4) Carrots (5) Mushrooms (6) Croutons-Bread Crumbs (7) Sunflower seeds (8) Boiled beans-kidney beans (9) Golbanzo Beans (10)Crushed Red Chilly powder (11) Black Pepper (12) Dressings:-French, Italian, Thousand Island (Yo can use any dressing you would like to have on your salad.

(13) A few drops of Lemon (less)

water. Pat on to a pie dish.

Freeze or chill. Take homemade paneer (made of skimmed milk) and hurd curd.

Liquidise until creamy. Add mango pieces.

Liquidize. Set aide.

Beat the egg yolks with honey until well mixed. Add the paneer and curd mixture.

Melt gelatin in 75 ml. water.

Heat over double boiler and add to the above. Whisk the egg whites until stiff and add alternately with 100 ml.

beaten cream to the mango mixture. Fold gently and pour over biscuit base.

Refrigerate. Once set, decorate with thin mango slices and drizzle with chocolate.

RELATED RECIPES Mango salad Aam ki chutney Saffron pulao with raw mango Mango kofta curry Khatti dal Ingredients: 10-12 digestive light biscuits 2 tbsp amul lite Water as required 200 gms homemade paneer 175 gms hung curd 1 mango 2 eggs 10 tbsp honey 3 tsp. gelatine (less)

water. Pat on to a pie dish.

Freeze or chill. Take homemade paneer (made of skimmed milk) and hurd curd.

Liquidise until creamy. Add mango pieces.

Liquidize. Set aide.

Beat the egg yolks with honey until well mixed. Add the paneer and curd mixture.

Melt gelatin in 75 ml. water.

Heat over double boiler and add to the above. Whisk the egg whites until stiff and add alternately with 100 ml.

beaten cream to the mango mixture. Fold gently and pour over biscuit base.

Refrigerate. Once set, decorate with thin mango slices and drizzle with chocolate.

RELATED RECIPES Mango salad Aam ki chutney Saffron pulao with raw mango Mango kofta curry Khatti dal Ingredients: 10-12 digestive light biscuits 2 tbsp amul lite Water as required 200 gms homemade paneer 175 gms hung curd 1 mango 2 eggs 10 tbsp honey 3 tsp. gelatine (less)

Add the egg replacer, condensed milk and vanilla to the beaten butter and sugar mixture and beat again till smooth. Add this to the mixed flour and mix well.

Add the soda water and mix well. Preheat the oven to 180 degree C.

Lastly add the dry fuits and mix well; sprinkle some dry fruits and chocolate crumbs on top of the batter. Grease a baking tray with butter/oil and pour the mix in to the tray.

Bake for 35 minutes or until the cake is done - check by inserting a knife, if it comes out clean then your cake is done! Once done, cool on a wire rack, slice and enjoy! RELATED RECIPES Eggless brownie No Bake Biscuit Custard Pudding Cake Sweet potato cucumber cheesecake served with black pepper ice cream Olive oil pomenta cake with beetroot basil compote Gluay Guan (Thai Banana Cake) Ingredients: 1 & 1/2 cups - all purpose flour/maida 3 tbsp corn flour 100 gms butter 4 tbsp sugar 1 tsp baking powder 1/2 tsp baking soda/sodium bi carb 1/2 cup condensed milk 1/3 cup soda water 1/4 tsp salt 1 tsp vanilla essence 1 chopped dry fruits 2 tsp - chocolate crumbs Egg replacer: 2 tbsp - water 1/2 tsp - baking powder 2 tsp - oil (less)

I also added Agave and about 1/4 cup of soy milk since i did not have enough condensed milk. Sieve baking powder, baking soda, cocoa powder and all purpose flour.

Add all purpose flour mixture to the condensed milk mixture. Add vanilla essence and mix well.

Pour in a greased pan and bake for about half hour. Cool the cake and then cut it horizontally.

Mix/beat cream and sugar well to get peak consistency (like butter). Place one layer of cake and spread the cream.

Place the second layer (you can also keep cut fruits like cherry or pineapple on the cream.) Now cover the cake with rest of the cream mixture and decorate with cherry or tutti fruity or chocolate shavings.

Note: We can also use ice cream instead of the cream to make an ice cream cake. RELATED RECIPES Eggless banana walnut bread Eggless dry fruits cake Eggless brownie No Bake Biscuit Custard Pudding Cake Sweet potato cucumber cheesecake served with black pepper ice cream Ingredients: 1 cup - all purpose flour/maida 1/4 cup - condensed milk 1/4-1/2 cup - soy milk (according to consistency) 1/4 cup - butter Powdered sugar about 3tbsp to mix with cream 1/2 tsp - agave, optional 3 to 4 tbsp - cocoa powder (according to your taste) 1/2 tsp - baking powder 1/4 tsp - baking soda 1/2 tsp - vanilla essence Whipped cream for filling Grated chocolate, to sprinkle on sides and top Tutti fruity, to sprinkle on sides and top (less)

Add jeera, chilli powder, turmeric powder and salt. Mix it well.

Add mashed potato, mix it with 3 - 4 tbsp yoghurt, 2 tbsp cooking oil. Add little water to make a soft dough.

Keep a side for about 15 to 20 minutes. Make frying pan (Tava) hot on medium heat.

Take small ball from dough and roll it for a while. Then just apply a little oil by four fingers and fold it into half.

Again apply little oil and fold it. It will get triangular shape.

Roll it in triangular way. Place it on hot tava.

When it gets little brown, apply oil or ghee. Turn it and again apply oil or ghee on other side.

Keep turning simultaneously until it gets golden brown. Hot Alu Paratha is ready.

Serve it with pickles. RELATED RECIPES Rajma paratha Onion Paratha Kheema paratha Palak paratha Alu matki usal Ingredients: Chapati Atta - 200 gms Jeera - 1 tsp Chilli powder - 2 tsp Turmeric powder - 1/2 tsp Yoghurt (dahi) - 3 - 4 tbsp Cooking oil - 2 tbsp Potato - 2 - 3 medium sized Salt to taste (less)