Plum Cake

115gms Plain flour
115 gms powdered sugar or demarera sugar
115 gms margarine or white butter
2 eggs
20 gms each of : raisins, cashew nuts, tutti fruity, glaze cherries, dates,
2 plums chopped
1/4 tsp Mix fruit essence
1/4 tsp baking powder
1 tsp marmalade (optional)
1/2 tsp mixed spices (Cinnamon, Cardamon, Nutmeg)

Prepare the fruits:. remove seeds from dates. Chop all the fruits into small pieces
Beat Butter and sugar till light and fluffy (like we did for cookie)
Beart the eggs separately till n fluffy and stand in soft peaks. add this to above. without mixing add flour and and  fruits along with 1/4 cup milk ( if soaked in alcohol: use the alcohol) now mic using the cut and fold method till the flour is well incorporated .
the mixture should be of dropping consistency --- not flowing consistency ( add more milk if required)
Put in a lined tin and bake at 150 C for 40 to 45 minutes or till done.

Note this is a heavy cake. if you want it little lighter add 1/4 tsp baking powder more
Traditionally the fruits are soaked in alcohol for 15 days but you can go ahead and make an instant plum cake by microwaving the fruits with little alcohol mixed in water.


2 nos Egg Whites

120 gms Dessicated Coconut
100gms grain sugar ( not powdered )
1/4 tsp vanilla essence
a pinch of salt or 1/8 tsp cream of tartar

Take a clean and dry vessel. Separate the egg whites from the yolk very carefully so that no part of yolk come into egg whites.
Add cream of tartar to egg whites, adding sugar gradually beat the egg whites until mixture becomes thick and stands in peaks.
Gently fold in the dessicated coconut and essence.
Arrange spoonfuls of mixture on a greased and dusted baking sheet
Bake at 150 C till firm and light brown in color.

Vanilla Cup cakes

120 gms flour                                       
120 gms Powder Sugar
1/4  tsp Baking powder                       
1/4 tsp salt                                            
2 nos eggs                                       
30 ml milk  
1 tsp vanilla essence                         
 70 gms margrine / white butter / half Amul and margarine          
The Basic Creaming method used in making most of the cakes
Separate the yolk and white of the egg.
Beat the egg whites in a clean bowl till stiff
Beat the margarine till light. 
Add To the creamed margrine add yolk one at a time beating well, till mixture becomes smooth.
Add sugar and beat till light.
Cut and fold in the egg whites alternating with flour, till all flour is used up. 
Add milk and mix via cut and fold method.
Spoon the mixture into muffin moulds lined with paper cakes and bake in a pre heated oven at 190 C till light golden brown in colour. Or put in a lined baking tin and bake

Think out of the Box:- Cinnamon and honey flavor. Add 1 tablespoon coco to get chocolate flavor . Add chco chips. For orange cup cakes add orange juice instead of milk and so change flavor by using various juices

Natasha send her pic of Tiramisu

Tiramisu Made by Natash Shah from the More Dessert Workshop..... Must say it looks lovely

Eggless Cake with Eno / fruit salt in microwave

This is My version of the Mug cake In a Bowl. Sorry no pic as it was eaten before it could be clicked so will add pic later. The cake bakes better in a bowl rather than cup.. but you can bake in cup too

1  tablespoon plain flour
1 tablespoon coco powder
2 tablespoon sugar
1 tablespoon oil
1/4 teaspoon eno salt / fruit salt
1/8 teaspoon baking powder
pinch vanilla essence
2 tablespoon milk
1 teaspoon curds

Add all the dry ingredients in a microwave proof bowl. Mix well.
Add oil, curds and milk. mix well with a fork.
Microwave for 2 minutes and serve. 

Orange Biscuit Cake

70 gms Orange cream biscuits ( change the flavor to get other flavor like pineapple, strawberry)
40 gms glucose biscuits
40 gms orange flavor Marie biscuits
1 tsp Eno salt
2/3 cup milk (130 ml)

Crush all the biscuits along with the cream in a mixer till fine powder.
Remove in a bowl and add eno. Mix well.
Add mik and mix. Microwave for 2 to 3 minutes. ready to serve.
or bake in an oven at 150C for 20 minutes or till done.

Optional can add a teaspoon of tang powder.

Biscuit Cake

90 gms Parle G biscuits

90 Gms Hide n seek biscuits
1 tbsp coco powder
2 tbsp powdered sugar ( yes the sugar is required)
1 1/2 tsp eno salt
1/4 tsp vanila essence
1 cup milk

Make fine powder of the biscuits in a mixer. Add all the dry ingredients and mix.
Add the milk and mix.
Pour into a greased and dusted baking dish and microwave for 3 minutes.
Serve hot with ice cream.
Do not keep it open for long as it tends to dry up as its been baked in microwave

If you do not have microwave then bake in oven at 150 C for 20 minutes or till done.
PS My comments: it is truly tasty....really good .....give it a try. It will surprise you as it did me!!

Gobi Aloo Ki Subzi

I am often asked how to make this simple vegetable tasty. Here is the recipe. Totally Punjabi style and tasty.
1 cup Gobi florets.
1 potato boiled and cubed.
1 tomato pureed in mixer
1 large onion chopped
2 tbsp oil
1/2 tsp jeera
1 tsp Dhania powder
1/4 tsp haldi
1/2 tsp garam masala
1/2 tsp roasted jeera powder
Chopped garlic as required
salt and red chili powder to taste.
Chopped fresh coriander to garnish

Heat oil, add jeera once it crackles add chopped onions. Saute till onions turn light brown. Add haldi and saute for a second.
Add washed cauliflower florets and mix so that haldi coats them.
Turn the gas to simmer. Cover the pan with a lid and put water on the lid and keep a weight on the lid. (this method is to be followed whenever you want to make dry vegetables)
Cook for 10 minutes or till gobi is 3/4th cooked .
Add potatoes and all the dry masalas ( dhania, garam, salt, red chili powder, roasted jeera). Mix well. Add the tomato puree and mix.
Cook further for 10 minutes on low flame, till tomatoes have dried and cauliflower is cooked.
At the time of serving heat little oil in a pan, add garlic (to taste) saute. Add little red chili powder and add the cooked Gobi. Cook till hot. Garnish with fresh chopped coriander.

Best served with KALI PELI DAL.

Points to remember: the florets of gobi should be small with less stem. do not add water to gobi at any point while cooking or till will turn mushy. Always give tempering of garlic instead of adding it to vegetables while cooking the taste is always better.

Sarita emailed

Dear Rajul,
I want to immensely thank you for the wonderful cooking that you have taught us. I had a dinner at my place yesterday and for the starters I made the Makhana Kebab, Katori chaat and Tostadas that you have taught us. With your perfect recipe booket and your precious tips, they seriously took quite less time and tasted great. Your classes have really added a new spice in life!
Thanks Again,

Chocolate Fudge Cake With Chocolate frosting

For the cake
100 gms Plain flour
50 gms cocoa powder
1 tsps baking powder
170 gms amul butter, softened ( for unsalted butter use a pinch salt)
75 gms sugar
1 large eggs
1 tsps vanilla essence
2 tbsp curds
100 ml water or milk

For Chocolate Frosting
1/2 cup unsalted butter, softened
1 1/4 cups powdered sugar
85 gms chocolate, melted
2 tsps vanilla extract
1 tsp of cream or milk

For the cake:
Sieve flour, cocoa, baking powder, and salt.
In another bowl, beat butter, granulated sugar until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Add vanilla and curds
At low speed, alternately beat flour mixture and milk into butter mixture just until blended.
Pour the batter in lined 9" baking tin
Bake at 170 C until a toothpick inserted in center comes out clean, 25- 30 minutes.
Transfer pans to wire racks and allow cool for 10mins. Turn out onto racks, remove paper and cool completely.

For the Frosting
Beat butter and powdered sugar at medium speed until light and fluffy. Add cream or milk. Add melted chocolate and vanilla; continue beating until shiny and smooth.

To Assemble:
Place 1 cake layer on a serving plate; spread with frosting. Top with remaining cake layer. Spread frosting on top and sides of cake. Let cake stand for at least 30 minutes. Decorated with chocolate shavings.



3/4 cup milk
2 tablespoons Curds
1 cup Plain flour / whole wheat flour or a mix of both
2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon vanilla essence
1 egg
2 tablespoons oil / butter, melted. If using Amul butter then do not add salt

In a bowl sieve togther flour, sugar, baking powder, baking soda, essence and salt.
Whisk the egg add butter, milk and curds. whisk well. 
Add the flour mixture into the wet ingredients and whisk until lumps are gone. The batter should be thick. (like dosa)
Heat a non stick pan, over medium heat, and coat with very little oil. 
Pour 1/4 cupfuls of batter onto the skillet,spread little, (it should be thick like uttapam) and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.


100 gms chocolate chopped
120 gms butter ( if using salted do not add salt)
1 and 1/2  tablespoon coco powder
100 gms plain flour
1/4 tsp baking powder
1 teaspoon vanilla essence
3 eggs
1/4 tsp salt ( if using unsalted butter)

Melt chocolate and butter in microwave ( 1 minute ). Remove whisk in coco powder and mix well.
Once it is at room temperature, whisk in essence and eggs one by one. Whisk till well blended.
Fold in the flour and baking powder till blended. do not over mix.
 Pour in lined baking tray and bake at 180 C till firm to touch on top appox 20 minutes.

Serve with chocolate sauce and ice cream on a sizzling plate.

FeedBack From Ritu On Cakes N cookies Class

'Hi Rajul,
I had attended your Cakes and Cookies class a couple of weeks back. It was an amazing experience.
Thank you for giving such lovely tips and tricks too.
I tried the Shrewsbury biscuits and pineapple cake. They were a hit at home. My family could not believe that I can bake a yummy cake. That too just like a cake from any reputed bakery. My family preferes my Shrewsbury biscuits to Kayani's now.
I have tried to bake earlier too but failed miserably. I am so glad that I finally succeeded.
Thank you so much once again.
Attaching a couple of pictures.

Another Feedback On Cakes N cookies Workshop
Hi Rajul... I had attended ur cakes n cookies session..Made Chocolate cake for on my husband's b'day... Cake turned out super awesome.. Simply delicious.. Thank u for such a magical recipe:-) now will be making coconut cookies

Feedback From Garima

Hi Rajul
I attended ur Cakes & Cookies ws a wonderful experience..made d Black Forest Cake & choco chip cookies my hubby complimented me saying dey r " Heaven on Earth"..he adoered me fr them throughout d weekend....thanks fr d same....:)


Ceaser Salad Dressing

1/2 cup mayonnaise (one can use egg less)
1/2 cup hung curds
1 teaspoon minced garlic
2 teaspoon mustard
2 teaspoon Worcestershire sauce
Lettuce torn
Herbed croutons
Parmesan cheese

In a bowl mix curds, mayonnaise garlic, mustard, Worcestershire sauce and add salt to taste.
Toss lettuce and croutons together. Add above dressing (as required) and toss the salad and some freshly grated pepper. Garnish with cheese and serve.
You can also add apples and cheese or paneer cubes to the salad

Orange Milk Shake

1 cup milk
1 cup orange ice cream (santra mantra of Amul)
1 tablespoon Orange Tang dissolved in little water
4-5 ice cubes
sugar as required / honey

Blend all the ingredients in  mixer and enjoy a completely different and refreshing milk shake
For Variation can use Tang flavors: Strawberry, Pineapple and get a Milk Shake for orange with strawberry or pineapple flavor.

Students wrote about thier creations Of Desserts

Garima's Feed back on the More Dessert workshop 
Hi Rajul
I attended your More desserts class. The mango fantasy has come out super awesome.....Delicious to d core !!!!!!!!!! Simply loved it. Thanks for such a magical dessert.
Sanyukta sent her feed back via email on the More dessert workshop 
Dear Rajul,
Vedika & I tried out the Mango Fantasy, Srawberry Cheesecake as well as Tiramisu on Monday & Tuesday. All of them turned out great!
Infact, on the way home from Saturday's class we picked up some ingredients and then went back on Monday to get the remaining. This Saturday we'll make the Pineapple Souffle. 
 Thankyou so much for these wonderful recipes!
 Now, we no longer have to think about what dessert to serve.....whoever visits us henceforth for dinner will be sure to get one of these five desserts! 
It was a great learning experience for Vedika as it was the first Cookery class that she attended. We love your straightforwardness and spontaineity!
Thanks a lot!

Ritu Sent her feed back via sms on the More dessert 
Hi, Rajul  made strawberry cheese cake yesterday. It turned out awesome. 'Out of the world', 'Drop Of Heaven' are some of the comments I got. Thank you so much.
The Doughnuts too turned out great and vanished in no time.

Dates Milk Shake

Pack your day with an energy Drink
1 cup dates
1 cup milk
2 cups Ice cream
1/2 tsp Vanilla essence

Soften the dates by cooking them for a minute in a minute. Alternatively heat milk and soak dates in it for an hour.
Remove the seeds from the dates and fine chop them.
In a Mixer add Dates and milk. Blend till it resembles  a fine paste.
Add ice cream and blend. Serve in tall glasses lines with chocolate sauce

Water Melon Mocktail

1 cup watermelon juice
honey to sweeten - as required
1/4th tsp salt or to taste

Few fresh leaves of mint torn
2 to 3 lemon wedges ( cut lemon into wedges)
dash Tabasco sauce
crushed ice

in a Tall  glass take mint leaves and lemon wedges and smash a bit to extract juice. add crushed ice and top with watermelon juice add honey and salt and stir. Serve Chilled.

Feedback from Natasha Rodricks Naidu

                                                     Hey Rajul, 
I made these rolls for sunday breakfast.Shaped the rolls before we left for mass and after we returned, baked them. 
I wanted to say a big thank you, straight from my heart for all your advice and help. 
Chirag used to complain of a yeasty smell but these loaves didn't have any-soft, delicious and melt-in-the mouth silkiness. 
                                                      Went beautifully with butter and chai. ;) 

Feel free to use my message and pics on your blog to get more people to sign up for your classes. 

Take care of yourself. 

Mixed Platter Class

If its Variety you are looking for, then this is just the right mix of  different recipes which cater to all taste buds...

Workshop on  Mixed Platter  is scheduled on  7th July Saturday from  1-4 p.m
The following recipes will be demonstrated.
  • Corn n asparagus corustades
  • Veg. in black bean sauce
  • Shammi kebabs
  • Corn and bean burrito
  • Herb rice croquettes
  • Baby corn fritters
    For registration call 9766622662 or email your name and telephone
    Fee Rs 500-

    Strawberry Cup Cakes

    For the cakes:

    130g soft, unsalted butter                       130 g grain sugar powdered in mixer
    2 medium eggs                                       120g plain flour
    2 teaspoons baking powder                   1 tsp vanilla / strawberry essence 
    1 tbsp milk

    For the topping:
    75g soft, unsalted butter
    200g icing sugar
    100g strawberries, chopped finely

     Preheat the oven to 200C.
     Beat the butter, sugar till light and fluffy. Crack in the eggs, and beat again until smooth. 
    Stir in the flour, baking powder and vanilla essence, milk and mix until it forms a dropping consistency. In case required add a teaspoon more milk

    Pour the cake batter into 12 cupcake molds and bake in the oven for about 15-20 minutes, 
    until firm and springy to the touch. Lift out gently and cool on a wire rack.

    For the topping
    Beat the butter and icing sugar together until it forms a stiff paste.  
    Fold in the chopped strawberries. 
    As you mix, the juice from the strawberries will turn the icing pink; 
    it will also loosen it considerably. 
    Spoon a teaspoonful or so onto each cupcake and top with cut strawberries. 

    Peserratu Dosa

    1 ¼ cup of Whole Moong
    ¼ cup Rice

    Soak the above overnight or longer till ready to make dosa

    ½ hour before making the Dosa 
    In a mixer using enough water, grind the above soaked ingredients with the following. The batter should have a spreading consistency and should not be to watery.
    2 Green Chilles
    Lime size ginger
    Zeera(cumin seeds) ½ teaspoon
    Methi (fenugreek seeds) ½ teaspoon

    Heat a non stick pan just to warm, spread little oil and pour a ladle full of mixture on pan, spread evenly to get a thin layer. Add some oil on sides and and top.  Cook till underside turns brown, flip and cook the other side. Serve hot.

     To Make Utthapa of the same
    Spread in a thick layer , spread chopped onions on it and fold it

    Italian Salad

    2 cups Lettuce torn into pieces
    1 cucumber  pulp removed and diced
    1/2 Red capsicum diced
    1 tomato de-seeded and diced
    1 onion diced
    1/2 cup boiled corn
    1 cheese cube diced

    Salad Dresseing
    2 tbsp olive oil
    1 teaspoon mixed herbs (oregano, Basil Parsley)
    1/2 teaspoon red chili flakes

    1 tablespoon lime juice
    1 tablespoon vinegar
    1/2 teaspoon garlic
    1/4 teaspoon sugar or to taste
    salt to taste

    For the Dressing: Heat olive oil and remove from flame. Add garlic, red chili flakes and mixed herbs. let it stand till cool. add the lime juice, vinegar, salt and sugar. Keep aside for 2 hours.

    At the time of serving: Toss the salad ingredients together and add the salad dressing and toss and serve.

    Note: you can even use the Italian Herb Mix taught in the class to toss salad in. Can also use the Italian Dip from the class as salad dressing

    Ice Cream Workshop Images

    The Ice Cream Workshop Images
    Yummy and disappearing Fast
    Mango Ice cream with mango fruit sauce
    Flavors of ice cream
    Mango, figs, mocha and strawberry ice cream


    500 ml Milk                                                 
    80 ml Condensed milk ( adjust to sweetness desired)
    1/2 tablespoon cornflour                             
     4 to 5 malai pedas
    Few strands of Kesar                                   
    Chopped  Dry fruits - pista, almonds etc as desired

    Mash the malai pedas.
    In a heavy bottom pan add milk, pedas and rest of the ingredients, except nuts.
    Taste the milk mixture and adjust the sweetness.
    Bring the milk mixture to a boil and simmer till tick. Stir continuously, otherwise it will burn.
    Pour in kulfi molds and and freeze in the freezer.
    When half frozen add the dry nuts and again put in the freezer to completely freeze
    Enjoy the chilled kulfi.

    Short cut to Kulfi: all those who can can buy Basundi, simply buy it and freeze it... great kulfi ready in a ziffy. A great way, also to serve your left over basundi.

    Nikita Sends pics of chocolates she made

    Hey rajul i was trying to upload this pic on ur site in students feedback column but was not able to so i am mailing it to u.
    I made jam liquor chocolate  and butterscoth chocolate they turned out really nice.This r few chocolates i could save to click a picture of.Thank u so much.I even tried the milk powder cake from the recipes on ur site.The cake got finshed before i could clip a pick.
    Thank u.
    Nikita goyal

    Cherry Cake and Lemon Cake

    Cherry Cake 
    2 and 3/4 cup maida
    3/4 cup drinking chocolate
    1 cup sugar
    1 cup soda (fanta / or any cold drink anything with gas)
    1/2 cup oil
    4 eggs
    1 tablespoon baking powder
    3 tablespoons Nutella

    In a large bowl whisk the eggs together. Sift flour, drinking chocolate and baking powder together.
    add this and rest of the ingredients to the eggs and whip till well incorporated.
    Pour the mixture in a greased and dusted baking pan. Put some cherries on top and bake at 180 degrees for 30 to 40 minutes or till done.
    Lemon Cake 
    3 cups maida
    200 ml fresh cream
    2 cups sugar
    4 eggs
    1 cup oil
    1 cup any lemon(yellow lemon) juice and also some lemon essence
    1 tablespoon baking  powder

    Beat eggs and sugar till frothy, then add oil, cream and juice of lemon and beat.
    Add maida and baking powder. 
    Bake at 200 degrees for about 30 mins.

    Contributed by: Alvinder Hartmann

    Carbonara Spaghetti

    200 gms spagetti boiled
    2 tablespoon olive oil
    4 -5 tablespoon fresh cream (amul)
    2 egg yolks
    1 cup bacon
    salt and pepper to taste
    3 tablespoon chopped parsely
    Parmesan cheese or briatian cheeder cheese 1/2 cup

    Whisk together egg yolks, cream and cheese together till well combined
    Heat oilve oil add bacon cook till crisp. add the boiled pasta. saute till hot.
    shut the gas off (very important) add the cream and egg mixture and stir for a minute. let the egg cook with heat of pasta . If cooked on flame the egg will turn into scrambled egg.
    add pepper salt and parsley serve immediately.

    Note Incase u do not use bacon you can use any meat or then vegetables. you need to use eggs for this recipe or it will not be carbonara.