[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)

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)

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)

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)

Cool for 15 minutes in an AC room. Melt and temper milk chocolate & add roasted chopped Cashew nuts and raisins in it.

Mix it well. Put this mixture in Angel shaped mould.

Tap Mould thoroughly to take out air bubbles. Cool mould in refrigerator for 20 minutes.

Take out the Angel from mould. Pack it with transparent cellophane and decorative ribbons.

Makes: 1 Chocolate Angel. Time required: 30 Minutes.

RELATED RECIPES Thai Tofu yellow curry Steamed Mutton Kofta In Cabbage Leaves Paneer Kofta Curry Cream Of Tomato Soup California Prune Kofta Ingredients: 100 g - melted milk chocolate 30 - roasted chopped cashew nuts 30 g - raisins 5 g - white chocolate for painting (less)

Beat egg with golden syrup, add to dry ingredients. Work into a firm dough with hands.

Take teaspoonfuls of mixture, roll into small balls and place on lightly greased oven trays about 5 cm (2 inch) apart. Bake in moderately slow oven for about 15 mins.

Loosen biscuits and cool on the trays. RELATED RECIPES Christmas biscuits Chocolate chip biscuits Elaichi biscuits Cheese biscuits Bourbon Biscuits Ingredients: 2 cups plain flour 1 cup castor sugar 1/2 tsp.

bicarbonate of soda 1 tsp. cinnamon 1 pinch salt 2 tsp.

ground ginger 125 gms. butter 1 small egg 1 tsp.

golden syrup (less)

Sieve the Flour with Cocoa and baking powder. Mix the Flour to the creamed mixture and form a soft dough.

Add cold milk to this dough.Roll out the prepared dough on a board (You may use some flour for dusting) Cut into rectangles with a biscuit cutter or a knife to cut Prick on top of the cut shapes with a toothpick and sprinkle sugar.

Place on a greased and floured baking tray and bake at 355F for 8-10mins. Cool it for 2mins before using the filling.

For the filling: Mix all the filling ingredients to a smooth paste. Sandwich the biscuits with this chocolate butter icing.

RELATED RECIPES Christmas biscuits Chocolate chip biscuits Elaichi biscuits Cheese biscuits Cheddar Cheese Biscuits Ingredients: 1 cup - All Purpose Flour/Maida 1/3 cup - Sugar 1/4 cup - Butter 1/4 cup - Baking Soda 1tsp - Honey (optional) 1tsp - Baking Powder 3 tsp - Cocoa 2tsp - Vanilla Essence 3-4 tbsp - Cold milk For Filling (Butter icing): 1/4 cup - Butter 1/3 cup - Icing Sugar 1 tsp - Cocoa Vanilla essence a few drops (less)