Workshop on Paneer Dishes

The Workshop on  Paneer Dishes is scheduled on  16th November 2014 Saturday 

Timing 1-4:30p.m                   Fee Rs700

The workshop does not repeat again in this season so try not to miss it.

 The following recipes will be demonstrated
  • Paneer n Corn Miloni
  • Paneer Korma
  • Paneer Pasanda
  • Paneer 65
  • Palak Paneer
  • Fusion Paneer.
  • Healthy Paneer N Vegetables Soup
  • Masala Paner Paratha

For registration call 9766622662 or email your name and contact no.
Its the workshop which comes just once in a year so don't miss it ....


These are  the best nutella muffins you would ever make ....they are awesome

90 gms butter
2 eggs at room temp
200 gms flour
90 gms sugar
1/8 tsp salt
1 tsp baking powder
62 gms white chocolate
3 tbsp milk
1 tsp vanilla essence
Nutellla as required
METHODMelt the chicolate in milk ( best way to do this is the microwave)
In a bowl break the eggs, add butter n sugar. Beat with a hand held beater till sugar dissolves.
Add flour, baking powder, esence n salt.
Add the milk n chocolate mixture
Beat to combined. Fill muffin
Molds to half with cake batter. Add a tsp of Nutellla on top of each muffin and swirl to mix with a toothpick
Bake in a preheated oven at 160 till done

Marble Cake

3 eggs
1 and 1/2 cup maida ( plain flour)
100 gms amul butter melted
1/4 cup oil
1/4 cup coco and 1/4 cup maida( over and above the previous maida)
1 cup sugar
1/4 cup  milk
1 tsp baking powder
2 tsp vanilla essence

Beat the eggs and sugar till light and fluffy. Add oil and melted butter and beat for sugar has dissolved and the mixture is light and creamy in color.
Add the flour and bakingpowder and beat so that it just mixes.
Divide the mixture into two parts. To one part add coco and mix and to other add maida and mix.
Grease and dust an 8" pan. Pour the white mixture first and then the brown mixture. with a knife make twirls . Bake in a preheated oven at 180 C for 30 minutes or till done.
Serve warm. 

Read more:

Mawa cake

Plain flour 90 gms;
Margarine 70 gms;
Amul butter 30gms ;
Mawa 30 gms;
Baking powder 1/4 tsp;
Nutmeg powder 1/4 th tsp.
few strands of Saffron
Elachi powder (green elachi) 1/4 tsp;
Powdered sugar 100 gms;

Eggs 2 nos
3 tbsp milk
Vanilla essence 1/4 tsp

Heat milk lightly and add saffron to get the flavor
In a bowl beat butter, margarine, sugar and eggs till light
Add mava and beat.
Add flour, baking powder and spices.
Add milk and beat till well combined appox. 1 minute or so. Bake at 170 C till done about 25 minutes.

Enjoy it hot with tea
— with Poonam Gosavi and Madhubala Srikant.

Peanut Butter Cake

70g butter at room temperature
2 tbsp smooth peanut butter
2 large eggs
100g power sugar
50g Dhai / Curds
120g Plain flour
½  tsp baking powder
1 tsp vanilla essence
For chocolate flavor add 20 gms coco and remove 20gms of flour


Using electric hand beaters, beat the butter, peanut butter, eggs, sugar together until smooth and creamy. Beat in the flour and curds till combined. Pour in greased and dusted pans, using a spatula to get every last bit. Bake at 170 ° C for 30 mins until risen and golden.

To serve: spread some nutella on the cake and sprinkle crushed peanuts

Banana Chocolate Cake

200 gms plain flour
50 gms coco
200 gms powdered sugar
125 gms butter or margarine or ½ cup oil
2 tbsp milk or water
1 tsp baking powder
¼ tsp salt
2 large eggs
150 gms mashed ripe banana (1 ½ large banana)
1 tsp vanilla essence

In a clean bowl beat sugar, eggs and margarine till light. Add mashed banans and rest of ingredients. Beat till the flour is well incorporated. Pour into greased and dusted pan. Sprinkle some chopped nuts. Bake at 170° C till firm to touch appox 50 minutes.


1/2 ltr Milk
1/2 tbsp Cornflour
5 Malai pedhas (ready made form any sweet shop)
1/4 tin Condensed milk- add more if You like more sweet.
Few strands of Kesar (saffron)
Dry fruits as required

In a heavy bottom pan mix milk, condensed milk, corn flour, malai pedha and saffron.
Put the pan to heat on low flame. Cook till thick. Cool and keep to freeze in the freezer in an air tight container to avoid formation of ice crystals. When half frozen sprinkle the dry fruits on top.
Serve frozen and enjoy this summer.