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.