Ingredients : 1 full box of white cake mix 1/4 cup canola oil 2 eggs minimum and 2 egg whites 1 full pack of strawberry gelatin 1 cup frozen sliced strawberries 1/2 cup skim milk 3 tablespoons butter Confectioners’ sugar as needed

1. Preheat oven to 350ºF. Coat one 9-inch square pan and one 9-inch round cake pan with nonstick cooking spray.
   


2. Take oil, eggs, egg whites, strawberry gelatin, 1/2 cup strawberries, milk and cake mix in a bowl and mix till all blends well.
   


3. Divide the batter and pour it into the two prepared pans.
   


4. Bake the mixture prepared above for around 30 minutes. Insert a toothpick on the baked batter and check whether it comes out clean.
   


5. If it comes out clean, then the batter is ready to be transferred and store it in a room temperature.
   


6. Keep the square cake on large plate and cut the round cake into two half.
   


7. Place each half with cut side next to square side; remember to trim the corners and by this the heart shaped cake is ready.
   


8. Frost the prepared heart cake with Strawberry Frosting by covering the cake with the blended mixture of butter, confectioners’ sugar and remaining frozen strawberries.
   


9. Yummy heart cake is now ready to serve!!!!!!!!!!

Method :  

1. Mix 1 tbsp lemon juice, chili powder, ginger garlic paste, curry powder, yogurt, salt, Mustard oil and chicken pieces.
2. Let the chicken marinate for about three hours in the refrigerator.
3. Thread the chicken onto skewers.
4. Heat four tablespoons oil on a frying pan and place the skewers on it.
5. On by turning the skewers a few times, the chicken gets cooked evenly brown on all sides.
6. For onion-tomato masala heat the remaining oil in a pan.
7. Add cumin seeds, when they begin to change color add onions and saute till well browned.
8. Add garlic cloves, 1 tbsp ginger garlic paste, cumin powder, coriander powder, tomatoes.
9. Once the tomatoes are cooked completely add salt and mix well.
10. Heat butter in another pan and add the remaining ginger garlic paste, tomato puree and saute for two minutes.
11. Add half cup of water and cook for two to three minutes.
12. Add the chicken pieces, chili powder, curry powder, salt, coriander leaves, onion-tomato masala and simmer till the gravy reduces a little.
13. Allow it to cook for 2 minutes, Add kasuri methi, cream and mix well.
14. Remove from heat and garnish it with ginger strips and the remaining coriander leaves.
15. Yummy chicken tikka is ready to serve!!!!!!!!!!

Note: If you wish take the pieces off the skewers and place it on a plate.

Ingredients : 1 dozen cupcakes 1 bag jelly beans 2 cups white icing Sweetened coconut, colored with food coloring

1. Frost the cupcakes with white icing.
2. Bend a pipe cleaner or a piece of red licorice into an arch and push the ends into the sides of each cupcake.
3. In a stainless steel bowl mix the shredded coconut and food coloring and shake it well.
4. Place a pinch of shredded coconut on each iced cupcake.
5. Then place three jelly beans on the “nest” of coconut.
6. Tie a small ribbon bow on the pipe cleaner or licorice handle at a jaunty angle.
7. Put one cupcake basket by each place setting at Easter brunch.

Ingredients : 1 tube buttermilk biscuit dough 1 teaspoon olive oil 1 tb chopped coriander leaves 1 tablespoon minced fresh garlic 1-1/2 cup of shredded part-skim mozzarella 1/3 cup grated Parmesan (cheese) Any toppings for decoration

1. Remove the dough from the tube and separate it into biscuits.
2. Pull apart each biscuit to make it thinner.
3. Place all the dough pieces on an ungreased cookie sheet and flatten them gently, gradually molding it to form a round shape.
4. Bake at 350º for 8 minutes, then remove the crust from the oven and allow it to get cool.
5. Mix together the oil, parsley, and garlic in a small bowl.
6. Brush this mixture over the cooled crust.
7. Cover the crust evenly with the mozzarella, then sprinkle a layer of Parmesan on top.
8. Add toppings so that the pizza looks delicious.
9. Return it to the oven until the cheese melts.
10. Serve it warm.

Ingredients : 20 chopped peanut butter cups 1 large tub frozen non-dairy whipped topping, thawed 1 gram cracker crust 50 chocolate chips Jelly beans, optional Candy eggs, optional

1. Microwave 50 Chocó chips in microwave safe bowl until it melts.
2. Once it is melted, stir in 3 1/2 cups whipped topping until blended.
3. Spread half of chocolate mixture into pie crust, sprinkle with peanut butter cup pieces.
4. Top with remaining chocolate mixture.
5. Refrigerate 3 hours or until set.
6. Spread with remaining whipped topping just before serving.
7. Garnish each serving with candy eggs and/or jelly beans.

• 1/2 cup gram flour (Besan)
• 1/2 cup flour
• 1 cup sugar
• 1/2 cup water
• 1/2 cups of ghee
• Cardamom as required
• 2 tablespoon rose water (optional)
• Few toasted unsalted almonds (garnish)

1. In a large saucepan heat the ghee in medium heat.
2. Toast the flours slowly until it becomes light brown.
3. Remove from heat to a big bowl.
4. In a separate pan, prepare sugar syrup by dissolving sugar in water.
5. The sugar should be dissolved in water until you get a thick syrup.
6. At this stage, syrup will form a ball when dropped in cold water and when removed from the water can be easily flattened (soft ball stage).
7. Getting a correct syrup consistency is one of the most important step.
8. Mix syrup in bowl with toasted flour.
9. Beat until flakes are formed.
10. Garnish it with almonds and cashew bits.
11. Pour into a baking dish.
12. Pat it down into 1 inch thickness.
13. Wait atleast for 30 minutes.
14. Cut into pieces and Soan papdi is now ready to serve!!!!!!!!!!

Ingredients : 1 package refrigerated cookie dough(any flavour) Decorator icing (optional) Valentine candies (optional) Melted chocolate (optional)

1. After the dough is well-chilled shape an entire package of cookie dough into heart shape on greased baking sheet.
2. BAKE according to package directions, adding 3 to 4 minutes to the baking time on the package.
3. Cool on baking sheet for about a minute.
4. Carefully loosen cookie with spatula. Cool on baking sheet completely.
5. DECORATE with candies, icing and melted chocolate.

Ingredients : 3 cups bread flour Dry yeast ar required 1 1/4 cups of warm water 3 tablespoons olive oil Chopped fresh rosemary as required Pizza sauce as required 3 cups shredded mozzarella cheese Ripe tomatoes as required 5 slices vegetarian pepperoni Sliced black olives

1. Place bread flour, yeast, water, and 2 tablespoons olive oil into the bread machine pan.
2. Select the Dough setting. Press Start.
3. When the dough is finished, squeeze rosemary into the dough.
4. Preheat oven to 400 degrees F (200 degrees C).
5. Divide the dough into three portions.
6. Shape each piece into a heart shape about 1/2 inch thick.
7. Brush with remaining olive oil and spread a thin layer of pizza sauce on each pizza.
8. Sprinkle cheese over pizza sauce, and arrange tomatoes, pepperoni and sliced olives on top.
9. Bake for about 15 to 20 minutes, or until cheese melts and crust turns to golden brown.

Ingredients : 1 teaspoon butter 1 slice bread 1 egg 1 cucumber Cherries as required

1. Using a 3-inch heart-shaped cutter, or sharp knife, cut heart out of the center of the bread.
2. In a medium non-stick pan over medium low heat melt butter.
3. Place the bread, heart stencil and cut-out heart in the pan.
4. Cook about 2 minutes, or until bread is toasted on one side.
5. The cucumber garnish can be cut with a cookie cutter by slicing the cucumber the long way instead of across the length.
6. A large cookie cutter can also be used to hold the shape of a “sunny-side up” egg or a poached egg.
7. If sunny-side up eggs are not to your liking, then once the egg is set turn over the filled stencil and cook about 1 minute more, or until the yolk is set.
8. Add some salt and pepper to taste.
9. Spread heart cut-out with jam, if desired.
10. Heart-in-the Hole Eggs and Toast is ready to serve!!

• 1 cup uncooked quick-cooking wild rice
• Cooking spray
• 1 cup chopped onion
• 2 garlic cloves
• 3 cups fat-free, less-sodium chicken broth
• 1 1/2 cups cubed peeled baking potato
• 3 cups 2% reduced-fat milk
• 1/3 cup all-purpose flour
• Light processed cheese as required
• 2 cups chopped roasted skinless, boneless chicken
• 1/2 teaspoon freshly ground black pepper
• Salt as required
• 1/4 cup chopped fresh coriander leaves

1. Cook rice avoiding salt and fat.
2. Heat a large Dutch oven over medium-high heat.
3. Coat pan with cooking spray.
4. Add onion and garlic; saut it for 3 minutes.
5. After adding chicken broth and potato bring to a boil over medium-high heat.
6. Cover, reduce heat, and simmer for 5 minutes or until potato becomes crisp.
7. Combine milk and flour, stirring well with a beater.
8. Add the milk mixture to potato mixture.
9. Cook all for 5 minutes or until slightly thick by stirring it constantly.
10. Remove from heat; add cheese, stir it completely until the cheese melts.
11. Also stir in rice, chicken, pepper, and salt.
12. Garnish it with Coriander leaves.

Ingredients:

• 10 – Pavs (small squares of bread shaped like buns)
• 1 – large potato, boiled and mashed slightly
• 2 cups of mixed boiled vegetables
• 1 – large onion, chopped
• 1 to 1/2 cups – of chopped tomatoes
• 1 cup of tomato puree
• 1 cup of sliced capsicum
• 1 tsp – fennel seeds
• 1 tsp – cumin seeds
• 1/2 tsp – turmeric powder
• Chilli powder as required
• 2 to 3 – green chillies, chopped finely
• 2 to 3 – cloves garlic
• 2 inch – grated ginger ( or you can use one tsp of ginger garlic paste)
• 2 tbsp – pav bhaji masala
• 1 tsp – black salt (optional)
• Some butter to cook
• Salt to taste

Method:

1. Heat about 3-4 tbsp of butter, add onions and saut them till soft.
2. Add capsicum to the above mixture and saut for another min.
3. Add ginger and garlic along with chilies. Saut for another 2 mins.
4. Add the tomatoes to it and mix well, till it becomes soft.
5. Add the puree along with the spices (including black salt if using) and mix well for another 5-10min till the raw smell of the puree goes away.
6. Season with salt.
7. Add the boiled vegetables along with the potatoes and mix well.
8. If the gravy is thick means add little water to it.
9. Let it come to boil and then reduce and let it warm in simmer.
10. Meanwhile heat a non-stick pan and grease it with butter.
11. Take a bun/Pav, slice it in half and cook with butter until it becomes lightly brown on both the sides.
12. Serve hot with the bhaji(gravy) we prepared.
13. Garnish with Coriander leaves and lemon slices.

Yummmmmmyyyyyy Pav bhaji is readddddyyyyyyyyyyyyy to serve.

Chopped Onion - 1

Carrot - 250gm

Green Chilli - 2nos

Ginger - 1inch piece

Water - 3cups

Salt, Pepper, - to taste

Butter

Cheese cube - 1

Method :

Cut the carrot into small pieces. Heat some butter in a pan and saute the onions in it. Add the carrot. After some time add chilly and ginger to it. Put the contents into a pressure cooker and cook . When it cools, grind and sieve the vegetables. Add some water and heat the soup. Before removing from fire add salt and pepper powder to it. Garnish with grated cheese