Butter Cherry Cake

Ingredients:

All purpose flour - 200 g
Powdered sugar - 150 g
Milk powder - 100 g
Baking powder - 1 tsp
Baking soda - 1/4 tsp
Milk - 300 ml
Vinegar - 1/2 tsp
Melted butter - 100 g
Esc - Little
Dried berreis - 100 g
Nuts - 1/2 cup (fine chop)

Method:

• To the warm milk add in vinegar and mix it.
• This will be your buttermilk.
• If you don't have vinegar, you can just use milk and skip vinegar.
• Now add in dry ingredients to a bowl and mix well.
• Add in melted butter, milk and esc and whisk well.
• Make a lump free smooth batter.
• Add in dried berries and fold in the batter.
• I poured the batter in tow bakewaere moulds and one in loaf mould.
• Topped it with nuts.
• Bake this in a preheated oven (OTG) at 160 °C for 30-35 mins.

Leftover Rice Chapathi

Ingredients:

Leftover rice - 1 cup 
Wheat flour - As reqd
Salt - As reqd
Oil -  As reqd

Method:

• In a blender add in leftover rice.
• Add in 3 tbsp of wheat flour and 1 tbsp of rice flour.
• Add in a tbsp of water.
• Blend it to smooth paste and transfer to bowl.
• Add in salt ( if you add salt while boiling rice then skip this)
• Add in wheat flour acc to form a soft dough.
• No need to add water.
• Drizzle oil and let it sit for 2 mins.
• Roll out the dough and make chapathis.
• Yields 8 chapathis.
• Served this oniontomato sabzi.

Mango Kesari

Ingredients:

Mango Puree - 97 g (app) 
Rava -  70 g
Sugar - 75 g (app)
Cashew nuts - Little (fine chop)
Saffron Strands - Little
Elaichi powder - a pinch
Water - 250 ml
Salt - a pinch
Ghee - 3 tsp

Method:

• I used Imamapasand mango.
• Peel skin and chop into pieces.
• Add it to blender and make a puree.
• Boil water in a pan and set aside.
• To this add in saffron strands.
• Heat ghee in pan and roast cashews and set aside.
• To the same pan add in rava and saute in low flame.
• Add in hot water with saffron strands.
• Add in mango puree and cook in low flame.
• Cover and cook till rava is cooked and consistency will be thick.
• Now add in sugar, salt  and mix well.
• Keep mixing till it is thick and leaves edges.
• Add in ghee, roasted cashews and elaichi powder and mix well.
• Serve hot.

Note:

Adjust sugar amount according to the sweetness of mango.

Onion Tomato Sabzi / Masala

Ingredients:

Big Onion -  1 1/2 - 2 (thin slices)
Tomato - 1 - 1 1/4 (fine chop)
Ginger garlic paste - 1 1/2 tsp
Kashmiri Chilly powder - 1 tsp
Garam Masala - 1/4 tsp
Chole masala - 1/4 tsp
Coriander powder - 1 tsp
Fennel powder - 1/4 tsp
Mustard seeds - 1/2 tsp
Curry Leaves - a sprig
Salt, Water, Oil - As reqd

Method:

• Heat oil in pan and add mustard seeds.
• Add in onions and saute in medium flame.
• Add in ginger garlic paste, curry leaf.
• Saute this till onions turns folded brown.
• Add in spice powders and mix well.
• Add in tomatoes and salt and mix well.
• Cover and cook in low flame for app 4 - 5 mins.
• Or till the oil oozes out.
• This goes good with poori/chapathi.

Candy PopCorns

Ingredients:

Act 2 Popcorn - 1 sachet
White chocolate - As reqd

Method:

• Make popcorns as per package instructions.
• Transfer to bowl.
• Using double boiler method, melt the chocolate and set aside.
• You can divide the melted chocolates and add colors to match up the theme.
• I did this for mermaid theme so added colors acc.
• Add in the warm melted chocolate to popcorn and mix well.
• Spread them on a tray lined with butter paper.
• Pop them in freezer or refrigerate till in sets.
• Then break it to pieces and serve.

Note:

You can do the same with dark chocolate too.