have refered this recipe from Nita Mehta's Book and I am satisfied with the results.

Lets check the recipe now. First we have to prepare a ?Rich Eggless Chocolate Cake?. We will need:

Ingredients:

tin condensed milk. cup milk. 1 cup flour. cup powdered sugar. cup cocoa powder. cup oil. 1 tsp baking powder. tsp soda bicarbonate. 1 tsp vanilla essence.

Process:

1. Grease a swiss roll baking tin and dust it nicely with flour. Preheat the oven at 175 C for 10-15 minutes.

2. Sieve flour, cocoa, baking powder and soda bi-carb together. Keep aside.

3. Beat oil, sugar and essence till well mixed. Add condensed milk and milk. Beat well till well incorporated.

4. To this mixture add flour mixture in 2-3 batches, mixing well all the time. Beat well for 4-5 minutes till the mixture is light and fluffy and of a soft dropping consistency. Add a few spoons of milk if needed.

5. Transfer the cake mixture to the prepare tin. Level it.

6. Bake it at 175 C for 15-20 minutes. If the same cake is prepared in a small square or round tin it will take around 35-40 minutes to bake it.

7. Insert a clean knife in the middle of the cake to check if it is done. If it comes out clean, switch off the oven and take the cake out. Remove from tin after 10-15 minutes, by inverting on the wire rack. For the black forest cake we will need.

1 chocolate cake (From above) 150 gm glazed cherries. 1 tbsp rum (Gives the flavour, I encourage to use it or use rum essence). 2-3 tbsp sugar. cup water. 50 gm dark chocolate flakes.

Cream Icing:

250 gm double cream- chilled. 4 tbsp sugar or to taste.

Process:

1. Cut the sheet of chocolate cake into 2 equal halves. Slice off thin slices from the sides. Place one half upside down on a flat plate.

2. Beat cream with sugar till the cream is thick and stands soft peaks. Keep it in the freeze till needed.

3. Dissolve sugar in water with rum. Thinly slice the cherries keeping aside 5-6 for decoration.

4. When the cake is completely cooled down, brush the sugar and rum syrup generously over the cake. The cake will soak it and will be moist. Spread a layer of cream over it evenly. Now spread a thin layer of sliced cherries.

5. Place the other half of the cake. Brush with syrup generously. Cover the whole of the cake with cream icing evenly.

6. Cover the cake sides with chocolate flakes. Decorate the top with chocolate flakes and cherries as desired.

7. Keep the cake in the freeze and take it out 15 minutes before serving

Chocolate Icing

Directions

1 cups icing sugar 2 tbsp cocoa powder 1 tsp butter (softened) 2 or 3 squares dark chocolate (made for dessert) cup hot water

1. 2. 3. 4.

Sift the icing sugar, cocoa powder and the dark chocolate pieces into a bowl. Add butter and hot water and beat with a wooden spoon until smooth. If the chocolate pieces do not melt, microwave them for a few seconds. Let it cool to the consistency you want and then spread it on the cake.

"PERFECTLY CHOCOLATE" CHOCOLATE FROSTING 1/2 cup (1 stick) butter or margarine 2/3 cup HERSHEY'S Cocoa 3 cups powdered sugar 1/3 cup milk 1 teaspoon vanilla extract Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.

Eggless Vanilla Cake bake at 180 for 25-30 mins

Ingredients

1 1/4 cups plain flour (maida) 1 1/2 tsp baking powder 1/2 tsp soda bi-carb 3/4 cup condensed milk 4 tbsp melted butter 1 tsp vanilla essence

Method
1. Sieve the plain flour, baking powder and soda bi-carb together. Keep aside. 2. Combine the condensed milk, melted butter, vanilla essence and ? cup of water in a deep bowl and beat well using a whisk. 3. Add the sieved flour mixture and mix gently with help of a spatula. The batter should be of dropping consistency. 4. Pour the batter into a greased and dusted 175 mm. (7) diameter cake tin. 5. Bake in a pre-heated oven at 180c (360f) for 20 to 25 minutes. 6. The cake is ready when it leaves the sides of the tin and is springy to touch. 7. Invert the tin over a rack and tap sharply to unmould the cake. 8. Keep aside to cool and use as required.

(Moong Dal ka Halwa) . (Moong Daal ka Halva) .

. .

- Ingredients for Moong ka Hawla

- 100 - 150 - 20 ( - 20 -4( -5( ) ) ( (3/4 - 50 - 100 - 100 ) ( 1/4 - 1/2 ) 4 ) ) ( )

- How to Make Moong ka Halwa

2-3 , . . . . . . 5-7 . . ) 20 25 . . . 1- 2 , . . ( . . .

Rice flour Idli Ingredients 1. 2. 3. 4. 5. Urad Dal (Uzhunnu Parippu or Black Gram) 1 cup Rice Flour 3 cups Salt As required Water As required Baking Soda A pinch (Optional)

Preparation method 1. Wash and Soak Urad Dal for about 3-4 hours. 2. Grind Dal to make a smooth mix. 3. Add rice flour and salt to the ground dal and mix well. Add a little water if required so that no lumps are formed. You can use the blender for mixing everything together. You can also add a pinch of Baking Soda if you are staying at places where the temperature is low. 4. Store the batter in a large vessel and keep it overnight or for 10-12 hours, so that the batter ferments. Leave the batter in a warm place. (I usually keep the batter in the Oven, so that it ferments well.)

5. Once the batter is well fermented, mix the batter well and pour ladle fulls onto greased idli plates and steam using an Idli Maker or Pressure Cooker for 10-15 minutes. 6. Serve with hot chutney or sambar.