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Egg less Microwave Coffee Cake

Ingredients :

1 ½ tbsp instant coffee powder (Nescafe classic)
¼ cup boiling water
1 cup all purpose flour (maida)
½ tsp baking soda
1 pinch salt
1 cup sugar
½ cup oil (OR ½ cup melted butter)
2 tbsp honey
1 ½ tsp vanilla essence
1 cup milk (room temperature)
Dissolve coffee powder in boiling water and keep aside.
In a bowl combine flour, baking soda and salt.
In a separate large bowl, mix sugar and oil. Add the coffee solution, honey and vanilla and mix well. Add flour mixture little by little and mix well. Pour milk a little at a time into this and mix thoroughly making sure no lumps are formed. (If you are using melted butter instead of oil you will have to mix harder. You can use a handheld electric mixer if you can't get rid of the lumps).
Grease a large microwave safe bowl liberally (or line with parchment paper) and pour the batter in it, such that it fills 2/3rd of the dish or less. Microwave uncovered for 8 to 9 minutes. (The cake will not be completely baked but will have moist spots all over).
Switch the microwave off and leave the cake untouched for 10 to 15 minutes. If you want to invert the cake, let the cake cool for another 30 mins.


1. Cooking time may vary depending on the microwave.
2. There will be moist spots especially in the center, which will be taken care of during the standing time. If you wait till the cake becomes completely dry before turning the microwave off, then the cake may become rubbery. This is because the cake continues to cook even after you turn the microwave off, by the heat generated within it.
3. If you store the cake for a few days, it may turn dry and hard. If that happens, just microwave the slice of cake for a few seconds and consume immediately.
4. If you are using melted butter instead of oil, the cake may need an additional minute of baking.
Sprinkle powdered sugar on top or enjoy with a dollop of vanilla ice-cream

Apple Cinnamon and Honey rolls


Butter 2 tbsp + ½ tsp
Apple 1 no’s chopped
Cinnamon ½ tsp
Honey 1tbsp
Milk to knead the dough

Prepare short crust pastry dough by mixing maida + butter with hands and knead it with the help of milk, keep aside for 20 mins

In a pan cook apples with butter and cinnamon and keep aside

Roll small chapatti’s / thin sheets fill it with apple cover it, bake it in oven at 150*C for 20 mins or till it’s done

Garnish with honey and serve

Soft, spongy balls of cottage cheese soaked in chilled sugar syrup.... Nicely made Rasgulla melts in your mouth and leaves you wanting more...always!

Main Ingredients:

Milk: 1litre (with full cream)

Water: 600 ml (2 1/2 cups approx) 

Sugar : 300 grams or a 1 1/4 th Cup

Lemon Juice: 3 tbsp (2 T spoons for cuddling the Milk 1 tea spoon for sugar syrap

A pinch of cardamom powder 
or A few drops of rose essence/ any essence 


1. In a vessel, bring the milk to a boil. Reduce the temperature,wait for 2 minutes,now 

2 Add a tablespoon of lemon juice to it and mix until the milk curdles. 

2. Keep stirring and then add the remaining lemon juice. Keep stirring until the whey completely separates.

3. Switch off the heat and strain the cuddled milk (panner) in a cheese cloth.

4.Wash the panner  several times to remove lemon juice under running water Tap hang the panner holding chese cloth for 20 -30 minutes

6.Now press the panner gently,squeeze gently to remove excess water the panner in a pate and knead it with your palm (you may use your blender/mixer for just 2-3 minutes) make it as soft dough(at this stage you add 2 -3 t spoons of powdered sugar for better results,we add and get good results too)

8.Make round balls with your palm 

9.Now make sugar syrup. Add.Add water to pressure cooker dish 
  add 150 grams of sugar(half quantity)

10.Boil the water to form sugar syrup

11.Once the water is at boiling point,add 1 t spoon of Lemon juice(this will avoid crystal formation)

11.remove the impurities with spatula (floating on top of syrup)

12.Now add round panner balls into the sugar syrup

13.Cook for 2 minutes on high flame

14.Reduce he flame to medium,close the lid and cook for another 5 minutes or one whistle

15.please don't open the lid till steam reduces completely you may see that rashgulla balls doubled in size and absorbed much of the syrup

17.make sugar syrup with rest of the sugar and add this sugar to Rashgulla balls

18.keep rashgullas in refrigerator for at least for 8 hours for better result.

19.take them out after 8-9 hours and enjoy with all your family members 

Note : 

Milk should be full cream ilk
Keep stiring for cuddling the milk
Donot press hardly for making rasgull balls or else you will end up with hard rasgulla without sugar syrup inside 
Sugar syrup should be good enough to immerse the rasgulla balls completel

Lapsi is a very popular Gujarati sweet dish. It is healthy and wholesome. If you plan to make it, here is what you need to do:
Heat 3/4 cup ghee in the cooker.
Add 2 1/2 cms cinnamon. 
Stir for a few seconds. 
Add 2 1/2 cups washed broken wheat and fry till golden brown.
Stir continuously. Add 4 1/2 cups water, stir well.
Pressure cook for 2 minutes, remove cooker from heat and allow it to cool. Add 2 1/2 cups sugar and mix well. 
Cook on medium heat till sugar gets dissolved and the ghee leaves sides, stirring occasionally. Garnish with blanched and sliced almonds and pistachios.

  • Ingredients

    For Sugar Syrup:
    Sugar - 200 grams
    Lemon juice - 1 tsp
    Water -100 to 125 ml

    Other Part of Recipe
    Corn flour - 50 grams
    Water - 100 ml
    Ghee - 100 grams
    Food color - pinch
    Cardamom powder - pinch