[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)

Melt the butter in the microwave; add the minced garlic and salt mix well. Add 1&1/2 tbsp of stuffing to one side of the bread roll it and keep it in the baking tray.

The end part of the rolled bread should be in the bottom otherwise it might open. (Insert a toothpick in the middle if it opens) Now brush all the rolls using the garlic butter.

Preheat the oven to 350 F and bake them for 15 minutes or until nice and crispy golden color. Note: You can also use the oil instead of butter if you`re very conscious about your weight.

Oven time can vary according to the bread and different ovens. Recipe and image: Dishes from My Kitchen RELATED RECIPES Spicy Goan Baked Fish Bread cutlet Vegetable Masala Sandwich Chocolate chip cookies Eggless jam biscuits Ingredients: White or wheat bread, as needed 1 tbsp - butter 1 - garlic pod, minced 2 pinches - salt Soya chunks vegetable curry, as needed (less)

In a small bowl add apple cider vinegar/vinegar, milk and keep aside for 5 minutes. Grind sugar in a spice grinder/mixie In a large bowl, sift all purpose flour, baking soda, salt, cocoa powder and powdered sugar.

Add instant coffee powder to milk and stir well. In another bowl, add grated chocolate and oil.

Microwave for 30 seconds. Add it to the milk mixture and stir well.

Now add the wet ingredients to dry ingredients(sifted mixture). Stir well with a spatula until all the ingredients are combined.

Add coarsely chopped walnuts. Pour batter into the pan and bake it for 25 minutes.

Allow it to cool in the pan for 10-15 minutes. Then remove it from the pan and allow it to cool little longer.

Cut into slices and enjoy these irresistible eggless brownies. Recipe courtesy: Food for 7 Stages of Life RELATED RECIPES Eggless jam biscuits Eggless Banana Walnut Muffin Dark Fantasy Cake Low fat chocolate cake Eggless banana cupcake Ingredients: 1 cup all purpose flour/maida 1/2 cup cocoa powder (I have used Ghirardelli) 3/4 cup powdered sugar (Note: 1/2 cup sugar yields 3/4 cup) 1/4 tsp salt 1 tsp baking aoda 1/3 cup or 5 tbsp oil (I have used Canola oil) 1 cup milk 1 tbsp apple cider vinegar/1 tsp vinegar 2 tsp instant coffee powder 3-4 tsp grated bittersweet chocolate 1/4 tsp vanilla extract 10 or handful of walnuts (less)

Then add curd, vanilla essence and beat well until creamy. Then add custard powder mixture to the butter sugar mixture and make it to soft dough.

If your dough is sticky add a little maida to make it a soft pilable dough. Roll the dough on a flat surface using chapathi roller for about 5mm thickness.

Then cut out shapes using cookie cutter. Collect the remaining dough and repeat the process.

Preheat oven to 180 deg C for 10mins. Meanwhile make a small dent in the middle of all the biscuits using a small round lid and apply a very thin layer of jam in it.

Arrange it in a baking tray with aluminium foil lined. Bake it for 12-15mins at 180 deg C.

Allow it to cool and store them in airtight container. Though the butter is reduced, the crispiness is perfect.

Choose your favorite flavour of jam. But mixed fruit goes well with the custard powder flavour.

Recipe courtesy: www.sharmispassions.

com RELATED RECIPES Dark Fantasy Cake Low fat chocolate cake Eggless banana cupcake Eggless curd cake Wholegrain banana cake Ingredients: 1 cup - maida 3/4 cup - custard powder 1/4 cup - thick curd (adjust according to the dough consistency) 1/2 cup - butter 1/2 cup - icing sugar 1 tbsp - cornflour 1/2 tsp - vanilla extract Mixed fruit jam, as required (less)

Makes 2 teacups. Ingredients 2 teacups mixed boiled vegetables finely chopped ( french beans , green peas , carrots ) 1 chopped onion 1 chopped tomato 2 chopped green chillies 2 tablespoons chopped coriander 1 tablespoon tomato ketchup a few chopped mint leaves a few drops Worcestershire sauce 2 tablespoons ghee salt to taste To be ground into a paste 1/2 onion 2 green chillies 25 mm.

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