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)

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. 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)

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)

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 Bread Masala Toast Bread rolls Masala Bread Toast Eggless brownie Spicy Goan Baked Fish Ingredients: White or wheat bread, as needed 1 tbsp - butter 1 - garlic pod, minced 2 pinches - salt Soya chunks vegetable curry, as needed (less)

Rub the fish pieces with 2 tbsp lemon juice and 1 tsp salt. Cover and marinate for 30 minutes.

In a medium bowl, combine ginger garlic paste, green chilies, red chilli powder, turmeric powder, ajwain, coriander powder, garam masala and lemon juice. Mix well with 2 tbsp lemon juice and a little water (as required) to make a thick paste.

Coat the fish pieces throughly with this spice paste. Cover and refrigerate for at least 6 to 8 hours.

Place fish in a baking tray ,baste with 1 tbsp oil and bake at 375 degrees F. for about 25-35 minutes or until cooked thoroughly.

About 20 minutes before the end of the cooking time, turn the pieces over, baste with 1 tbsp oil and return to the oven until cooked. Transfer to a serving plate and garnish with onion rings and lemon wedges.

Note: I have used salmon in this recipe. You can use any white flesh fish too.

Recipe: Only Fish Recipes RELATED RECIPES Fish in roasted moong dal gravy Fish fried rice with veggies Hyderabadi Fish Curry Chilli fish Fish biryani Ingredients: 2 lbs of fish 3 tbsp of ginger garlic paste 4 tbsp lemon juice 2 tsp red chili powder 3-4 green chilies, crushed 2 tsp coriander seeds, freshly powdered 1/2 tsp turmeric powder 1 tsp ajwain 2 tsp garam masala powder Salt, as required 2 tbsp oil lemon wedges and red onions, cut into rings, for garnish (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)

[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)

Pour the sweetened boiled milk slowly into the rava and mix well, taking care that it does not form any lumps. Now add the rest of the ingredients (mava, mango pulp, coconut, remaining ghee and cardamom powder) and cook on low flame stirring continuously.

Meanwhile, grease a tray with little bit of ghee and set it aside. When the mixture becomes thick and starts leaving the sides of the pan, pour it into the greased tray.

Using the palms of your hands, press down the burfi and spread it evenly in the tray. Cut it into desired shape with a sharp knife and let it cool completely in the tray.

Once cooled, remove it carefully from the tray and store in an airtight container. Refrigerate, if storing for the next day.

RELATED RECIPES Mango chamandi Mango greens dal Zesty mango rice Mango salad Mango honey delight Ingredients: 1/2 cup - mango pulp 1/2 cup - suji/rava 1/2 cup - mava 1 cup - sugar 1 cup - milk 1 tbsp - ghee 1/2 tsp - powdered cardamom 1 tbsp - fresh coconut (grated) (less)

Grind the Coriander, mint & Spinach leaves to a fine paste. Mix this paste with dahi, cream, ginger and garlic pastes and the garam masala.

Mix the paste with the Chicken & leave in the fridge overnight. Remove from the fridge atleast one hour before cooking.

Grill the Chicken pieces on skewers or a grilling tray basting over with oil. Cook until chicken is tender & browned on all sides.

Serve hot with chutney & onion rings. RELATED RECIPES Chicken tikka Murgh Jugalbandi Badami chicken tikka Kasoori Paneer Tikka Chicken tikka masala Ingredients: 1 kg .

. Boneless Chicken 5 tbsp .

. Ginger paste 5 tbsp .

. Garlic paste 2 tsp .

. chilli powder 2 tbsp .

. Garam Masala 3/4 cup .

. thick Dahi(curd) 1/2 cup .

. thick cream 1 bunch .

. Coriander 1 bunch .

. mint leaves 10-12 .

. spinach leaves 3 tbsp .

. lemon juice Salt to taste Oil for Basting (less)

Add salt and pepper to taste. Slit each paneer piece into two parts, horizontally.

Grease two oven proof serving plates with half the remaining oil. Place one slice from each paneer piece on each plate.

Top each paneer slice with 1/4th the cheese and vegetables. Cover with the other slices of paneer.

Brush the top with remaining oil. Bake in a hot oven (200C) for 10 minutes.

Carefully take the plates out and pour 3 Tbsp of sauce over each paneer block. Sprinkle with remaining vegetable mixture and cheese.

Return to the oven and bake for 5-8 more minutes till the cheese melts. Serve immediately.

Serves: 2 RELATED RECIPES Paneer masala khichdi Chilli Paneer Cheesy, crunchy vegetable pie Shahi Paneer Garlic paneer starters Ingredients: 250 g - paneer, square/rectangle block cup - button mushroom, sliced cup - capsicum, chopped 10 g - mozzarella cheese, grated 1 tsp - garlic, minced 6 tbsp - pizza sauce 3 tbsp - olive oil salt and pepper to taste (less)