CHICKEN CHOP PRAWN BOWTIES PASTA RASPBERRIES BUCKLE CUPCAKE

Mash Potato Ingredients:- Ingredients:-

Ingredients:- 500gm Prawns 2 ¾ cups self raising flour
1 piece chicken chop  2 Celery sticks ½ cup butter
Pepper, Salt to taste 1 Can mushroom 1 ¾ cups sugar
2 tbls Oil 1 Red Capsicum 1 ½ tsp vanilla
Worcester sauce 5 Tomatoes 2 eggs
Method:- 2 Garlic pips  1 ¼ cups milk
Coat the chicken with all the ingredients 1 tbs brown sugar 2 tlbs lemon jus
and marinate for 1 hour. Grill until Pepper, Salt to taste 1 tsp lemon paste
chicken is cooked. 5-6 tbs cream  1 tsp vanilla essence
Mash Potato - Ingredients:- 500gm Pasta ½ cup flour
4-5 Russet Potatoes  Method:- Heat 6 tbs Oil. Fry chopped ¼ cup brown sugar
4 tbls butter garlic. Add in chopped vegetables, stir fry ½ cup almond flakes
¼ Cup Whipping Cream (warm) until ½ cooked & add salt. Add prawns & Raspberry Jam
3 garlic pips fry until the prawns are cooked & add Method:-
Salt, pepper to taste brown sugar. Stir. Stir in cream & add Whisk butter and sugar until fluffy. Add
Italian Herbs cooked pasta. Note: cook pasta in salted egg one by one. Add other ingredients
Method:- Boil potatoes (with skin) & boiling water. Sprinkle parmesan cheese. except ½ cup flour, brown sugar, almond
garlic until cooked. Mash potato & garlic. flakes and Jam. Mix ½ cup flour, almond
Add butter & warm cream. Add salt, CHOCOLATE BROWNIE CUPCAKE flakes and brown sugar. Keep aside for
pepper stir and mix well. Ingredients:- topping. Fill half the paper cup liners with
Black Pepper Sauce - Ingredients:- ½ cup butter batter than pipe in jam and add the batter
5 tbs butter 1 cup sugar again. Sprinkle flour mixture (topping).
1-2 tbs pepper 2 eggs Bake in preheated oven - 180C for 20-
1 tbls cream 1 tsp vanilla essence 25mins.
1 tbls Worcester sauce 1½ cup flour  
1 tsp salt ½ cup cocoa powder MUSHROOM SOUP
2-3 cups chicken stock 1 tsp baking soda Ingredients:-
Herbs, 1 tbls flour ½ tsp salt 80gm butter
Method:- Heat butter, add pepper. Pour 1 cup milk 1 onion – chopped
in chicken stock. Add other ingredients 2 cups chocolate chips ½ liter chicken stock
and let to simmer. Serve the sauce with Method:- Salt, pepper to taste
fried or grilled chicken chop. Sieve flour 3(x) times with baking soda. 1 cup milk
Mix the remaining ingredients except the 2 tbls flour
BANANA CHOCOLATE CAKE chocolate chips, whisk until fluffy. Add 400gm fresh mushroom
Ingredients:- chocolate chips. Pipe in to paper cup Method:-
Chiffon Cake A liners. Bake in preheated oven - 175C for Heat butter, add onion and sauté. Add
120gm self raising Flour 20-25mins. mushroom sauté until soft, add flour and
30gm Cocoa Powder stir. Pour milk and stir using a whisker
5 Egg yolks ALMOND SUGEE COOKIES until smooth. Pour stock; add salt and
75gm Corn Oil Ingredients:- pepper to taste. Let to simmer.
5 tbsp Water 150gm ghee  
Chiffon Cake B - 5 Egg Whites 90gm icing sugar KIWI DELIGHT COOKIES
½ tsp cream of tartar, 75gm Sugar ½ tsp vanilla essence Ingredients:-
Decoration - Whipping Cream ½ tsp honey 180gm Butter
300gm Chocolate, Banana 120gm Oats 120gm Castor sugar
Method:- 40gm almond nibs  ½ tsp salt
Mix ingredient A. Whisk ingredient B until 130gm flour ½ tsp pandan paste 
stiff peak. Mix A and B (fold in). Bake in ½ tsp soda bicarbonate 2 tblsp peanut butter
preheated oven – 180 C for 30mins, invert ¼ cup sugee 130gm self raising flour
once baked. Whisk whipping cream; Method:- 100gm flour
decorate cake with cream and banana Mix all the ingredients. Shape the dough 50gm tapioca flour
slices. Coat with melted chocolate and into small round balls and place into 50gm almond ground
chill. paper cup liners. Bake in preheated oven 30gm ground pumpkin seed
-180C for 15-20mins.
Method:- Method:- TURKISH BREAD & CHICKEN TORNEDO
Mix butter, sugar, peanut butter and Mix ingredient A. Keep aside. Mix sugar Ingredients:-
pandan paste. Add other ingredients. Roll and oil until dissolved. Add egg one by 500gm bread flour
cut in to the required shapes. Bake in one; add the mixed flour (A). Fold 2 tsp yeast
preheated oven - 180 C for 15-20mins. ingredient B into the flour mixture. Brush 2 tsp salt
tray with butter. Pour mixture into tray 2 tbls sugar
CHILI CHICKEN MACARONI and bake in preheated oven – 180C for 1 300ml water
Ingredients:- hour. Topping: Whisk butter, vanilla and 20gm shortening
500gm macaroni icing sugar and cream cheese until 1 tbs coriander
2 Chicken Breasts smooth. Spread cream cheese over cake. 1 tbs cumin
1 big onion – chopped Method:- Mix yeast with little bit of
3 tbs butter CHICKEN LASAGNA water, let to bubble. Add other
3 tbs oil Ingredients:- ingredients & knead to soft dough. Rest
500ml milk Lasagna Sheets dough for ½ hour. Roll flat & grill or bake.
1 can mushroom – sliced ½ cup oil Chicken Tornado - Ingredients:-
1 tbls chili flakes 1 onion chop 300gm chicken breast
1 tbls mix Italian herbs 300gm mince chicken 1 tsp mix herbs
250gm grated Cheddar cheese  A 1 tsp paprika
1 tbs Flour Tomato Puree  1 tbs lemon juice
Method:- 250gm sliced mushroom  1 tsp mustard 
Cook macaroni in boiling water which has Chili Flakes  Salt, Pepper 
been added with salt and oil. Cut chicken 3 tbls pepper  2 tsp Olive Oil
into slices. Heat butter and oil, add 1 tbls Salt Method:- Mix all the ingredients, coat &
chicken and fry until half cooked. Add 1 tsp basil marinate the chicken for ½ hour. Grill for
mushroom and onion, stir. Add mix herbs, 1 tsp mix herbs 20mins until chicken is cooked.
chili flakes, pour milk, flour and salt. Let 2 tbls flour & Water
to simmer, pour over macaroni and mix B - Grated Parmesan ITALIAN DELIGHT
well. Before baking, sprinkle grated Method:- Ingredients:-
cheddar cheese. Bake in preheated oven - Heat oil, fry onion and add chicken. Add A
190 C for 15-mins. ingredient A according to its order. 140gm butter
Simmer until the sauce becomes thick. 1 tbs sugar
CARROT CAKE Arrange lasagna sheets on a square tray 1 egg
Ingredients:- 8x3inches. Spread each layer with tomato ½ tsp coffee
1 cup brown sugar sauce. Sprinkle cheese. Bake in preheated B
1 cup corn oil oven – 190C for 10-15mins. 50gm corn flour
3 eggs 250gm flour
A SWEET MINT COOL 1 tbls cocoa powder
2 cup flour Ingredients:- ½ tbls baking soda
2 tsp baking powder 125 butter 60gm chopped almonds
2 tsp baking soda 90gm castor sugar 50gm brown sugar
1 tsp salt 1 egg Method:-Mix ingredient A. Mix ingredient
2 tsp cinnamon powder 1/8 tsp vanilla essence B. Mix A & B together & add chocolate
½ tsp nutmeg powder ½ tsp mint essence clips into the dough. Cut into desired
B 160gm flour shapes. Bake in preheated oven - 180C for
340gm Carrot – grated 40gm almond 15-20mins.
½ cup chop pineapple 20gm Hon Kwee flour
½ cup walnuts  10gm Custard flour PUDINA CHICKEN PIZZA
¼ cup black raisins 1/8 tsp baking powder SAUCE
Topping 2 drops green coloring Ingredients:-
2 tbs butter White chocolate 300 gm Chicken
1 tsp vanilla Decoration:-  1 tbs tomato puree
2 cup icing sugar Pumpkin Seeds Chili flakes
120gm cream cheese Method:- 1 cup chopped union
Mix all the ingredients into dough.Roll, Mint leaves
cut into shapes. Bake in preheated oven - 3 tbs olive oil
180C for 20mins. Salt and pepper.
Method:- Heat oil, fry chopped onion, Method:- Mix butter with biscuit crumbs. PECAN MARBLE COOKIES
adds chicken, & stir until the meat is Press into spring form tray; bake the Ingredients:-
cooked. Add Chili flakes, salt, pepper & butter-biscuit base mixture. Whisk cheese 1 1/4 Cups Butter 
tomato puree. Add mint leave & stir well. & sugar until smooth. Add eggs one by 1 cup flour 
DOUGH - Ingredients: one, cream & flour. Pour into the tray 1 cup oats & 1/4 tsp Salt 
240 gm Wheat Flour (over biscuit base) bake in preheated 1 tsp Cinnamon & 1 1/4 cups Brown sugar
1 tbs Oregano & 1 tbs Thyme oven – 160C for 1 hour. Spread Raspberry
½ tbs Chili Flakes jam on the baked cake.  1 1/2 Cups Chopped Pecan
1 tsp Sugar & 1 tsp Salt Chocolate or Dark Chocolate
3 tbs Olive Oil & 1 ½ tsp yeast CHOCOLATE PUDDING CAKE Decoration: - White Chocolate
Method:- Mix yeast with 3 tbs water, Ingredients:- Method:- Melt cooking Chocolate/ Dark
leave it for 5 min. Then mix yeast with the ½ tsp Salt Chocolate. Beat butter & sugar until fluffy.
remaining ingredients, knead until elastic. 125 gm butter Add other ingredients & cut to shape.
Roll to thin base. Spread sauce & sprinkle 1 1/3 Cups sugar Bake in preheated oven - 180 C for 15 -20
Mozzarella & Cheddar Cheese. Bake in 125 gm Flour minutes. Let to cool. Decorate with
preheated oven - 200C for 15 mins. 1 ½ tsp Baking Powder melted chocolate. 
60 gm Chocolate – Melted
VEGETARIAN PIZZA ½ Cup Milk CHOCO HAZELNUT
SAUCE - Ingredients:- 2 tsp Vanilla Essence Ingredients:-
200 gm Mushroom  Topping:- 120gm Butter & ¼ cup sugar
1 tbs chili flakes & Paprika ½ Cup Brown Sugar ½ cup plain flour & 20gm Shortening 
1 Eggplant  3 tbs Cocoa Powder ½ cup brown sugar & 1 ½ cup self raising
3 Tomatoes 11/2 cup hot water ½ cup hazelnut ground
1 Red Capsicum Method:- ¼ cup almond ground
1 Onion Beat butter and sugar until fluffy. Add 2 tbls corn flake graded 
Coriander flour, baking powder, salt and vanilla 2 tbls condense milk
1 tbs Italian Herbs essence. Pour milk, fold in melted Method:- Mix butter and shortening. Add
3 tbs Olive Oil chocolate. Mix well. Pour into baking tray. sugar and the remaining ingredients. Cut
Method:- Fry onion and eggplant until Sprinkle brown sugar and cocoa powder. to required shapes. Bake in preheated
soft, add red capsicum. Add mushroom Place the baking tray in another hollow oven - 180C for 15-20mins.
and tomato. Sauté. And salt, chili flakes, tray and pour 11/2 cup of water in it.
Italian herbs and coriander. Stir well. Bake in preheated oven - 180C for 1 hour. MIX SALAD WITH YOGURT
DOUGH - Ingredients:- Ingredients:-
240 gm Wheat Flour GRILLED SALMON Yogurt
1 tbs Oregano & 1 tbs Thyme Ingredients:- Olive Oil
½ tbs Chili Flakes 1 tsp Mustard  Salt, Pepper
1 tsp Sugar & 1 tsp Salt ½ Cup Yogurt Walnut
3 tbs Olive Oil & 1 ½ tsp yeast Chopped Mint Mix salad leaves
Method:- Mix yeast with 3 tbs water, Chopped Coriander Cheery Tomato 
leave it for 5 minutes. Then mix yeast 2-3tbsOlive oil  2 tbls chili sauce
with the remaining ingredients, knead Salt Pepper Method:-
until elastic. Roll to thin base. Spread 1tbs Lemon Juice  1. Mix all the ingredients.
sauce & sprinkle Mozzarella & Cheddar 100gm Cooked Spinach 
Cheese. Bake in preheated oven - 200 C 5 cherry tomatoes LAMB CHOP
for 15 min A - To marinate fish Ingredients:-
1-2 Salmon pieces Lamb ribs
RASPBERRY CHEESECAKE 1 tsp Chili Flakes A 
Ingredients:- ½ tsp Pepper 2 tbs Tomato sauce
1 ½ cup coffee biscuit (crumbs) 1 tsp Oil  2 tsp Cream mustard 
125gm butter Salt 1 cup Brown sugar 
750gm cream cheese   Method:- ¼ cup Cider vinegar 
1 cup whipping cream Marinate fish with ingredient A and grill. Worcester sauce
½ cup castor sugar For sauce, whisk mustard, yogurt and Chilli Flakes,Oren jus, Salt, Pepper,Herbs
3 eggs olive oil. Add in salt, pepper, lemon juice, Method:- Mix ingredient A in a bowl. Coat
3 tbls flour chop mint and coriander. Serve with the lamb ribs with the sauce. Marinade
Raspberry jam cooked spinach and sauce. overnight. Roast lamb
 shapes and bake in preheated oven -
TIRAMISU 180C for 15-20mins. Decoration
Ingredients:- SEAFOOD SPAGHETTI 250gm Strawberry pie filling
2 cups mascarpone cheese Ingredients:- 250ml whip cream & 200gm chocolate
1 cup cream cheese 250gm Spaghetti  125ml whipping cream.
¾ cup castor sugar 1 can plum Tomato Method:-Sponge Cake
2 tbs coffee Chopped Coriander Mix sugar & ovallett, add in flour, eggs,
1 cup hot water 1 whole garlic & 1 tsp basil  chocolate emulco & water, whisk until
½ cup whipping cream 1 tsp pepper & 1 tsp salt fluffy. Fold in corn oil until well mixed,
1 packet Lady Finger Biscuits ½ tsp sugar & 3 tbsp Olive Oil pour into 9 inch tray. Bake it for 30 to
Chocolate powder 1 Cup Chicken stock 35mins – 180C. (Oven has to be pre-
 Method:- Mix coffee powder with hot 300gm squid & 200gm Mussels  heated 10mins before)
water. Keep aside. Whisk cheese with 300gm prawn Decoration Method: Cut cake into 3
sugar. Pour in the cream. Whisk until Method:- Heat oil, sauté garlic & pour in slices. Spread chocolate over the cake,
smooth. Dip biscuits into coffee. Arrange the canned tomatoes. Add Herbs, prawn, then spread whipped cream & strawberry
the dipped biscuits and layer with cream squid, than chicken stock & let to boil. pie filling, top with another cake layer, &
cheese. Sprinkle with cocoa powder. Add Mussels, salt, pepper & chopped continue spreading the second cake
coriander leaves. Cook for 5 minutes. Add layer. Cover the whole layered cake with
ROAST CHICKEN in cooked Spaghetti & mix well. melted chocolate & whipped cream.
Ingredients:-  
1 Chicken STRAWBERRY WHITE CHOCOLATE ORANGE BUTTER CAKE
A COOKIES Ingredients:-
Rosemary, Thyme, ½ Lemon Ingredients: 250gm butter
1 tblsp Butter , 1 tsp Cumin 125gm butter 180gm castor sugar
1-2 tsp Chili Flakes, 1 tblsp Basil 50gm sugar 360gm self raising flour (sieve)
B (Sieve together 1 & 2)  5 eggs & One eighth cup full cream milk
1 Onion, 1 Celery Stick 200gm plain flour Juice of 2 oranges
2 potatoes, 1 Carrot 1 tbs corn flour Rind of 2 oranges – grated
Method:-Mix ingredient A. Rub chicken 4 tbs ground almonds 4-5 drops orange oil
with ingredient A. Place ingredient B & Half tsp strawberry paste Decoration: Orange Syrup Glazing 
chicken into a baking tray. Roast in Decoration: 1 tbs corn flour, Juice of 1 orange 
preheated oven - 170C for 1 hour. 100gm white chocolate Rind of 1 orange  - boil together
100gm red castor sugar Butter Cream
HAZELNUT EMBRYO COOKIES Half tsp strawberry paste 400gm shortening & 200gm margarine
Ingredients:- Method:-Mix butter & sugar. Mix flour & 200gm icing sugar & 1 tsp vanilla essence 
130 gm butter corn flour and ground almonds. Add few drops of orange coloring
20 gm shortening strawberry paste, mix everything into -Whisk together
40 gm brown sugar dough. Shape it with a biscuit cutter & Method:- Whisk butter & sugar until
30 gm castor sugar bake it for 15mins - 180C.(Oven has to be fluffy. Mix juice, rind and milk - keep
1 egg yolk pre-heated 10mins before) aside. Add egg one by one and stir to mix.
½ tsp coffee essence Decoration Method:- Melt white Add flour, orange juice, rind, milk mix, &
1/3 tsp salt chocolate & drizzle over cookies. Mix orange oil, stir until the batter is well
200 gm flour strawberry paste with castor sugar & mixed. Pour into a 9 inch tray & bake for
30 gm hazelnut sprinkle it on cookies. 45 – 50mins – 180C. (Oven has to be pre-
30gm cornflake   heated 10mins before). To decorate, glaze
2 tbls cocoa powder STRAWBERRY CHOCOLATE CAKE the cake with syrup, followed by the
20 gm milk powder Sponge Cake - Ingredients:- butter cream.
1/8 tsp soda bicarbonate 160gm sugar   
Method:- 15gm ovallett ORANGE BUTTER COOKIES
Mix butter, shortening, brown sugar and 5 eggs Ingredients:-
castor sugar. Add in egg yolk, coffee (Sieve together 1,2,3) 150gm butter 
essence and salt. Once nicely mixed, add 125gm plain flour 100gm castor sugar
flour, hazelnut, corn flake, cocoa powder, 1 tsp baking powder (Sieve together 1 & 2)
milk powder and soda bicarbonate. Mix 40ml water 220gm plain flour 
to a soft dough and cut into desired 75ml corn oil 2tbs corn flour
2 tbs chocolate Emulco
1tsp custard flour  
Half tsp orange oil HONEY CARAMEL CHEESE CAKE
Decoration: KUIH GUNTING Ingredients:
50gm icing sugar Ingredients: 750gm cream cheese
2 tbs hot water 500 gram plain flour 2 cups whipping cream
few drops of orange coloring 2 tsp fennel seeds - grind 1 cup icing sugar
- melt together 3 tsp salt 1 cup milk
Method:- Beat butter & sugar until Grind together Quarter cup honey
creamy, add orange oil. Add flour, knead 2 tbs chili powder 2 tbs gelatin & 2 tbs water
to soft dough. Use cookie cutter to shape, 1 tbs chili flakes 1 tsp vanilla essence
bake in preheated oven - 180C for 15min. 1 tsp turmeric powder BASE:-
  1 stalk coriander-chopped 2 cups crushed biscuits
LIGHT FRUIT CAKE 500ml water 125ml melted butter
Ingredients: 3 tbs butter Method:- Whisk cheese and sugar until
250gm butter Method: Mix everything and knead to creamy. Mix biscuit powder and melted
150gm castor sugar soft dough. Cut & deeply fry. butter, press into spring form pan. Melt
(Sieve together 1&2)   gelatin. Add honey, whipping cream,
240gm plain flour BADAM PALKOVA milk, vanilla essence and lastly gelatin and
2tsp baking powder Ingredients: whisk together. Pour over the biscuit, chill
4 eggs & 1 tsp vanilla essence  250gm ghee for 6 hrs or overnight.
Rind of 1 orange  & Juice of 1 orange  500gm sugar  
250gm dried mixed fruits 1 liter full cream milk HONEY CHEESE CRISPY COOKIES
Method:- Combine dried mixed fruit, 1.5kg instant milk powder Ingredients:
juice & orange rind & keep aside. Beat 500gm ground almonds  150 gm butter & 80 gm sugar
flour, sugar, eggs, butter & vanilla essence50gm almond slices Half tsp vanilla essence
together. Then add mixed dry fruit- juice Method:- Boil milk and sugar until sugar 30gm ground almonds
-orange rind mixture. Pour into a 9 inch melts.  Add milk powder and ground 30gm ground oats
tray & bake for 1 hour – 180C. (Oven has almonds. While stirring, add ghee bit by Sieve together 1x
to be pre-heated 10mins before) bit, continue stirring for 1 hour. When it Quarter tsp baking powder
combines together, add almond slices and 50gm corn flour
GULAB JAMUN remove from pan. Leave it to cool.  130gm plain flour
Ingredients:   50gm grated cheddar cheese
8 tbs milk powder PALKOVA CAKE (VEGETARIAN) Decoration:
3 tbs self raising flour Ingredients: Grated Cheese, Honey, Milk
1 tsp baking powder 300 gm plain flour Method:- Beat butter, sugar & add other
3 tbs milk & 1 tsp ghee 2 tsp baking powder ingredients. Use any biscuit cutter to cut.
For frying: 200gm ghee 240ml evaporated milk Bake in preheated oven - 180C for 10 – 15
SYRUP: 1 cup sugar & 2 cups water 200gm butter mins.
Method:-Mix everything; make small balls 180gm castor sugar  
and deep fry. Soak the fried balls in sugar 1 tsp vanilla essence PEPPERMINT SUGARY COOKIES
syrup. Soak until the balls double in size Method:- Sift flour with baking soda and Ingredients:
  baking powder -3X. Beat butter and sugar 180gm butter
CRUNCHY CORN FLAKES until creamy and fluffy. Pour evaporated 120gm castor sugar
Ingredients: milk bit by bit while whisking, add vanilla Half tsp salt
200gm butter essence. Fold in flour until the batter is Half tsp peppermint essence
150gm sugar well mixed; pour into a greased tray.  Sieve together 1x
1 tsp vanilla essence Bake in preheated oven - 170C for 1 hour. 130gm self raising flour
400gm plain flour – sieve 1x Decoration: 100gm plain flour & 50gm tapioca flour
200gm cornflakes-crushed 500gm margarine 50gm ground almonds
50gm chopped almonds 500gm icing sugar 50gm marble chocolate chips
1 tbs corn flour 200ml evaporated milk Method:-
Method:- 1tsp vanilla essence Mix butter, sugar, salt & peppermint
Mix butter and sugar, add the remaining Coloring of your choice essence together. Add sieved flour,
ingredients. Shape the sticky mixture into 1. Beat together and add preferred color. ground almonds & chocolate chips. Knead
round balls and bake in preheated oven -   to soft dough. Cut using any biscuit cutter.
180C for 10 – 15 mins.
Bake in preheated oven - 180C for 15- chocolate & coat with desiccated 2. Bake in preheated oven - 180C for 10 -
20mins. coconut. 15mins.
ATHIRASEM RAINBOW CUPCAKE PISTACHIO DELIGHT CAKE
Ingredients: Ingredients: Ingredients:
2 cups rice flour [sieve]       240 gm flour 200gm butter
1 cup brown sugar (karuppu chinni)        200gm butter 50 gm shortening
1 tsp dried ginger powder (sukku) 180gm sugar 180gm castor sugar
1 tsp cardamom & Water Quarter cup full cream milk  6 egg yolks
Method:- Melt brown sugar, add Quarter cup ground almonds 6 egg whites
cardamom & dried ginger powder.  Pour 4 eggs 360gm self raising flour - Sieve 3x
slowly over the flour, stirring continuously 1 tsp vanilla essence Half cup milk
till it forms into thick dough. Pour a few Different colored sugars One third cup ground pistachios
drops of oil on the dough & cover. Leave Method:- Method:-
the dough to rest for a day. Shape the 1. Mix everything [except the colored 1. Beat butter, shortening and sugar until
dough and deep fry them one by one.   sugars]. light and fluffy.
  2. Beat until fluffy 2. Add egg yolks, flour, milk and ground
COFFEE CREAM BUTTER CAKE 2. Pipe into paper cup liners; bake in pistachios.
Ingredients: preheated oven - 180C for 25-30mins. 3. Whisk egg white until stiff, fold into
250gm butter   batter until the batter is well mixed.
200gm brown sugar TEDDY BEAR COOKIES 4. Bake in preheated oven - 180C for 1
Sieve together 3x Ingredients: hour.
300gm flour 270 gm butter Decoration:
one in a half tsp baking powder 150 gm sugar Grated White Chocolate
Half tsp baking soda 50gm shortening Chopped pistachios
4 eggs 1 tbs milk powder Few drops of green coloring
Half cup milk Half cup nestum flakes 2 cups whipped cream
2 tsp coffee emulco Sieve together 1x 1. Whisk whipped cream until fluffy; add
1 tsp chocolate emulco 1 tbs corn flour chopped pistachios and few drops of
Decoration: Chocolate Dressing 300gm plain flour coloring together.
Method:- Whisk butter & sugar until 2 tbs coco powder 2. Spread on the cake
fluffy. Add eggs, & other ingredients. Bake 3 tbs ground hazelnuts  
in preheated oven - 180C for 25-30 mins. Decoration: SWEET BOONDI
  Different colored icing sugar Ingredients:
SNOWY COFFEE HAZELNUT COOKIES Method:- 110gms Dhal Flour
Ingredients: 1. Mix everything to soft dough, cut into 450gm Ghee
125gm butter bear shape. Quarter tsp Baking Powder
100gm castor sugar 2. Bake in preheated oven - 180C for 10- 225ml Milk
Sieve together 1x 15mins. Few drops of red coloring
2 cups flour   Few drops of yellow coloring
1 tbs cornflour  PISTHACHIO NUT COOKIES Syrup:
1 tbs potato flour Ingredients [A] 500gm Sugar
1 tbs tapioca flour 180gm butter 1 tsp Ground Cardamom
1 tsp vanilla essence 1 tbs shortening Water
50gm ground hazelnut 125gm castor sugar Method:
1 tsp coffee emulco Ingredients [B] 1. Mix dhal flour, salt, ghee and water to a
1 tsp chocolate emulco 1tsp vanilla essence thick batter, sieve into the oil and deep
Decoration: Sieve together 1x fry it.
Chocolate dressing 300gm plain flour 2. Soak in syrup
Dried coconut flakes 30gm corn flour  
Method:- 60gm ground pistachios
Whisk butter & sugar until fluffy, add Decoration:
emulco & vanilla essence.Add flour & White Chocolate dressing
other ingredients, mix to soft dough. Cut Chopped pistachios
to shapes, bake in preheated oven - 180C Method:-
for 10-15mins. Dip the cookies in melted 1. Mix A, add ingredient B, mix into a
dough.
 drops of red coloring.
3. Pour the chocolate liquid into a
RASPBERRY OATSY RASPBERRY CHEESE ICE CREAM CAKE chocolate mould.
Ingredients: Ingredients:- KARA MURUKU
250gm butter Corn Flour cake:  Ingredients:-
125gm sugar 3 eggs 2 cups Dhal flour
Sieve together 1x  125gms castor sugar  2 tbs chili powder
300gm self raising  Sieve together 3x  One in a half tsp salt
1 tbs corn flour One third cup corn flour         3 tbs butter
1 tsp vanilla essence Half cup plain flour 1 tsp cumin
1 cup oats Baking 1 tsp turmeric
Half cup crushed cornflakes powder                                                  Water as per needed.
Half cup nestum flakes 2 tbs hot water Method:-                   
Decoration: 1 tsp corn oil 1. Mix flour, chili powder, salt, butter,
200gm white chocolate [melted] 1 tsp vanilla esen cumin and turmeric powder.
Red chocolate chips / Raspberry Ice cream:- 2. Pour water and knead dough, press
chocolate chips 200gm yogurt into muruku mould and deep fry until
Method: 250gm cream cheese crispy.
1. Beat butter and sugar until fluffy. 1 cup whipped cream  
2. Add flour and other ingredients. 1 cup whipping cream TRIPLE CASHEW NUT COOKIES
3. Mix until slightly sticky, press into a 250gm Raspberry pie filling Ingredients:
mould. 2 tbs gelatin 200gm flour
4. Bake in preheated oven - 180C for 20 4 tbs water 150gm ghee
-25mins. Rind of 1 lemon  150gm sugar
5. Pour white chocolate over the cooled Juice of 1 lemon 60gm ground cashew nut
cookies, sprinkle chocolate chips. Decoration:- Coloring: green, red and yellow.
6. Let the coated chocolate to set. Whip Cream Decoration:
  White Chocolate Castor Sugar
ALMOND COCONUT COOKIES Few drops of red coloring Mini Paper Cup Liners
Ingredients: Method for cake:- Method:-
150gm butter 1. Beat butter and sugar until fluffy and 1. Mix flour, ghee, cashew nut and sugar
180gm sugar thick. to a soft dough.
1 tsp vanilla essence 2. Fold in flour, add hot water, vanilla 2. Divide dough to three parts; mix the
Sieve together 1x  essence, oil and melted butter. coloring to each dough part.
250gm plain flour 3. Bake in preheated oven - 180C for 25 - 3. Shape the colored dough into small
2 tbs cornflour 30mins. balls, bake in preheated oven - 180C for
1 tbs potato flour Method for ice cream:- 20 - 25mins.
Quarter cup grated coconut 1. Soak gelatin in cold water until it 4. After the cookies are baked, dip in
Quarter cup ground almonds expands. castor sugar and place it in mini paper cup
Decoration: 2. Boil milk and cream cheese until the liners.
Sliced almonds cream cheese melts. Remove from fire
Milk and add yogurt and gelatin.
Method:- Stir until the gelatin melts into the milk –
1. Mix butter and sugar, add other cheese- yogurt mixture.
ingredients. 3. Beat whipped cream and whipping
2. Mix dough till soft. Use cutter to shape. cream until thick.
3. Brush the cookies with milk and garnish 3. Add beaten whipped cream, lemon
with almond slices. juice and lemon rind into the milk –
4. Bake in preheated oven - 180C for 10 - cheese- yogurt mixture.
15mins. 4. Add pie filling and stir slowly.
  5. Cut cake into two slices, using the same
tray pour ice cream over cake, and freeze
for 6 hours or overnight.
Method for decoration:-
1. Beat whipped cream until fluffy
2. Melt white chocolate and add few