Ingredients: • Ghee  • Popcorn • Salt   Preparation: 1. A pot with a heavy bottom and a tempered glass lid is ideal for this preparation. 2. First, add enough ghee to coat the bottom of the pot. Then add enough popcorn kernels to do likewise. A few more could have been added here, since there are still blank spaces: 3. Then cover the pot and leave it on high heat a few minutes until you can see and hear the popcorn begin popping. 4. While popping, push and pull the pot in a back and forth motion over the flame. This keeps the kernels moving a bit initially, and the flame from being concentrated in one area only.  5. When the popping sound lightens up, turn off the heat and carefully lift the lid to release the steam. 6. You can pour the finished popcorn, while still hot, into a large paper grocery bag. That makes it much easier to add salt. Add salt as desired and shake the sealed bag well.    By Bhaktin Priya  ...

• Besan (Chick Pea flour)-1 cup (95 gms) (1 cup=235ml) • Sooji/Rawa (Semolina)- 2 tbsp • Maida (All Purpose Flour)- 1 cup (120gms) • Salt-1/4 tsp or as needed • Red Chilly flakes- 1 tsp or more if needed • Ajwain (Carom seeds)- ¼ tsp • Hing (Asafetida)- a pinch • Oil- 4 tbsp • Warm Water- ½ cup   Preparation 1. Mix all the dry flours, salt, chilly flakes, carom seeds and asafetida. 2. Add oil and mix till it crumbles. 3. Then add luke warm water little by little and make a firm dough. Dough will be sticky due to the besan. Cover and keep aside for 10 minutes. 4. Oil the fingers and knead the dough again. 5. Divide into 4 equal parts. 6. Roll each part in a thin round shape. If it sticks to the surface, just oil the surface a bit. 7. Cut into rectangles or squares and fry them on medium heat till it is completely cooked and turns golden brown colour. Do not fry them on full gas as they will not get cooked properly. 8. Drain on a paper napkin and let cool. 9. Serve to the Lord and store in an airtight container. 10. Can be had during tea time or taken while traveling.   By Bhaktin...

Ingredients • Rice flour – 1 cup • Besan (chickpea flour) – ¼ cup • Butter (unsalted) – ¼ tsp • Asafetida – ½ tsp • Chili powder – 1-2 tsp • Salt – as required • Oil for deep frying Preparation 1. Heat the oil for deep frying in a wide saucepan. 2. Mix  rice flour, besan, chili powder, asafetida. 3. Cut the butter into small pieces, rub into the mixture with your fingers and add water to make soft dough. 4. Put into a murukku press and squeeze into hot oil in circular motion – as big as the pan can hold. 5. Deep fry till golden brown. 6. Leave to drain and cool onto an absorbent paper towels. 7. Cool it completely and store in air-tight tins when cool. Serves 4 Persons By Bhaktin Sushma  ...

Ingredients • Puri – 6 • Mixed sprouts – 2/3 • Boiled potatoes, cubed – 2/3 • Dates, tamarind Chutney – 1 cup • Curds (dahi) – 3 cups • Salt to taste For Garnishing: • Sev – ½ cup • Chili powder – 2 tsp • Roasted cumin seeds (jeera) powder – 2 tsp • Chopped coriander (dhania) – 2 tbsp Preparation 1. Arrange the puris on a serving plate. 2. Crack a small hole in the centre of each puri. 3. Add salt to the curds and mix well. 4. Fill the puris with the mixed sprouts, potato, Dates, tamarind Chutney and top with fresh curds. 5. Sprinkle nylon sev, chili powder and cumin seed powder on top. 6. Garnish with chopped coriander and serve immediately. Serves 1 Persons By Bhaktin Malathy  ...

Ingredients • 4 medium potatoes • ¾ C bread crumbs • 2 Tbsp cornstarch/cornflour • ¾ Tsp cumin powder • ½ Tsp turmeric powder • ½ Tsp paprika • ¼ Tsp red chili powder (optional) • ½ Tsp garam masala • 1 Tbsp finely grated ginger • 2 hot green chilies, chopped • 1¼ Tsp salt • 2 Tbsp chopped fresh coriander leaves • Ghee/oil for pan frying To serve: • 1 recipe ChickPea Curry (chana masala) {look under grain dishes} • 1 recipe coriander and mint chutney {look under chutneys} • 1 recipe tamarind chutney {look under chutneys} • 3 Tbsp fresh coriander leaves • Sev {Chickpea noodles(optional)} Preparation 1. Boil the potatoes until tender. Peel the skin and mash the potatoes. 2. In a large mixing bowl, combine all the ingredients except the ghee/oil. Knead until well blended and divide into 12 parts. Roll each part into a ball, and then flatten into a smooth round patty about ½-inch thick. 3. Heat a film of ghee/oil in an iron griddle or nonstick pan over moderate heat. place 3-5 patties arranged in a single layer. Pan fry the patties on each side slowly over medium-low heat until crisp and brownish. 4. To serve: Place patties on a serving platter. Pour some chana masala over the patties. Add some coriander mint chutney and tamarind chutney. Sprinkle some coriander and sev on top. Serve hot. ** Alternatively you may serve these potato patties with just the coriander & mint chutney/tamarind chutney/any sauce. Yield 12 Patties By Anand Lila Devi Dasi  ...

Ingredients • 3 large potatoes • 1¼ Tsp salt • 3 Tbsp cornstarch/cornflour • 2 Tsp curry powder • ½ Tsp yellow asafetida powder • 1 Tsp paprika • ½ Tsp black pepper powder • Oil for deep frying Preparation 1. Peel the potatoes and cut them into 4-inch long and 1 or 1.25cm thick strips. In a mixing bowl, combine the cut potatoes and salt. Allow to sit for 15 minutes. Drain the potatoes and pat dry them. 2. In a small mixing bowl, combine the cornstarch, curry powder, asafetida, paprika and pepper. Add the spice-mix to the potatoes to coat well. 3. Heat oil in a deep frying pan over moderately high heat. 4. Gently slip a few pieces of the potatoes into the hot oil and deep fry until crisp and golden. Drain on paper towels. Repeat the same for the remaining potatoes. Serve hot. Serves 4 By Anand Lila Devi Dasi    ...

Ingredients •¾ cup carob powder •1 ¾ cup sugar •1 ¾ cup flour •1/3 cup oil •1 cup sour cream •¼ cup corn syrup or honey •1 ½ tsp egg replacer, mixed with 2 tbsp warm water •1 tsp vanilla extract •1 tsp baking soda •½ cup chopped walnuts Preparation Grease a 9×13‐inch pan. In a large bowl, combine carob, sugar, flour, oil, sour cream, syrup, egg replacer mixture, vanilla, and baking soda. Beat all ingredients until smooth then fold in walnuts. Pour batter into the prepared pan evenly. Bake in a 350F oven for 25 minutes. Cool in pan on wire rack for an hour before cutting. ***Brownies have the texture of everything. They are like fudges, cakes, cookies, or all together. They can be chewy, soft like cakes, or anything in between, depends upon your recipes. This recipe is more on the chewy side! You may add carob chips, white chocolate chips, or any dried fruits you like. Serves 24 By Madhavi Devi Dasi     ...

Ingredients • Self raising flour – 450g + Plain flour – 50g  • Mixed dried fruits (I used a mixture of dates, apricots, prunes, cranberries, raisins, sultanas and cherries) – 350g  • Dark brown sugar (such as muscavado) – 320g  • Sparkling water – 250ml  • Chopped pecans – 80g  • Ground almonds – 100g  • Baking soda – 1 tsp • Baking powder – 2 tsp  • Ground mixed spice (cloves, nutmeg, coriander seed powder) – 3 tsp  • Ground cinnamon – 2 tsp  • Cornflour – 2 tsp  • Zest of 1 lemon • Zest of 1 orange • Lemon juice – 50ml  • Orange juice – 60ml  • Natural yogurt – 2 tsp  • Apple cider vinegar – 1 ½ tsp  • Sunflower oil – 2 tbsp   To decorate: • Marzipan – 250g  • White icing (ready to roll) – 250g  • Golden syrup (or dark corn syrup) to brush on the cakes and stick the decorations on • Red and green food colours • Icing sugar to dust • Edible glitter   Preparation: 1. Mix together the dried fruits (chop up any large pieces) and chopped pecans with 50g plain flour. Set aside. 2. In a large bowl sift together the self raising flour, baking powder, baking soda, mixed spice, cinnamon and cornflour. Sift again then gently fold in the ground almonds, lemon and orange zest. 3. In a separate bowl whisk together the sugar, lemon juice, orange juice, yogurt, apple cider vinegar and oil. 4. Add the wet ingredients to the sifted flour mixture and add the sparkling water. Whisk and then fold in the flour-dusted fruits and nuts. Be careful not to overwork the cake batter. 5. Spoon the mixture into a lined cupcake tray. Bake at 160 degrees C for around 20 minutes or until a skewer poked through the centre comes out clean. Don’t open the oven door...

Ingredients- • All purpose flour – 1 ¾ cup  • Carob powder – ¾ cup  • Sugar – 2 cup  • Baking powder – 1 ½ tsp  • Baking soda – 1 ½ tsp  • Salt – 1 tsp  • Yoghurt – ½ cup  • Milk – 1 cup  • Vegetable oil –  ½ cup  • Vanilla essence – 2 tsp  • Boiling water – 1 cup    For Chocolatey Chocolate frosting • Butter/margarine (1/2 cup) – 1 stick  • Carob powder – 2/3 cup  • Powdered sugar – 3 cup  • Milk – 1/3 cup  • Vanilla extract – 1 tsp    Method 1. Heat oven to 350 F. Grease and flour two 9 inch round pans. 2. Combine dry ingredients in a large bowl. 3. Add yoghurt, milk, oil, vanilla essence. Beat on medium speed for 2 minutes. 4. Stir in boiling water. (batter will be thin) 5. Pour into pans. 6. Bake for 30-35 minutes or till wooden pick inserted in center comes out clean. 7. Cool for 10 minutes. Remove from pan to wire racks. Cool completely. 8. Apply pink buttercream icing or chocolate icing between the cakes and on top for decoration. (I used pink butter cream icing to match with the pink daisies. Icing recepe is in Japamala apple raisin cake recepe. But I will give a delicious chocolate frosting recepe here.)   For Chocolatey Chocolate frosting 1. Melt butter. Stir in carob powder. 2. Alternately add powdered sugar and milk, beating on medium speed to spreading consistency. 3. Add more milk if necessary. Stir in vanilla essence.   Gerbera Daisy flower, Ivy leaves and lily leaves – were made with Gumpaste few days ahead and refrigerated.   For the flower watch–  http://www.youtube.com/watch?v=p3YeX9LAKxE. For the Ivy leaves watch–http://www.youtube.com/watch?v=mqQ2wF8ZM88. I veined the leaves by hand. To wire the leaves watch– http://www.youtube.com/watch?v=WOOp50S-yrM Cover the wire with green tape and then join the leaves.   Decorate the cake with the flowers and leaves. Shine the leaves with a brush of corn syrup. It...

Ingredients • Selfrising flour – 2 cups • Carob powder/hersheys cocoa powder – ½ cup • Sugar – 1cup+2Tbsp • Salt – 1/4tsp • Soda – ¾ tsp • Oil – 1/3 cup • Yogurt – ¼ cup • Water/milk – 1 cup • Chocolate essence/vanilla essence – 1 tsp   Preparation 1. Prepare the pan well with baking spray and line the bottom with parchment paper. 2. Mix Self rising flour, carob powder, salt, soda and sugar and sieve. 3. In a separate bowl, mix oil, yogurt, water and chocolate essence. 4. Add the liquids to the dry ingredients little at a time, stirring continuously with a hand blender, till well mixed, soft and creamy. The batter will be thin in consistency. 5. Bake at 350 for 35 minutes or till a toothpick inserted comes out dry. This will give a 2 inch layer when baked in a 10 inch round cake pan. Make 2 such layers and fill strawberry cream filling in between the layers. 6. Ice with piped vanilla or chocolate cream frosting. You can colour the vanilla frosting with any food colour you like. 7. Strawberry cream filling – to put between the cakes 8. Put the bowl and the wire whisk in the freezer 15 minutes before whipping.   Ingredients • Chilled Whipping cream – 1 cup • Sugar -2-3tbsp • Chilled Strawberry jam -2-3tbsp. • Chilled Strawberries -7-8 • Vanilla essence – ½ tsp   1. Beat 1 cup of cold whipping cream or full fat cream with 2-3tbsp of sugar, vanilla essence till stiff peaks are formed. Don’t overbeat it. Add 7-8 finely chopped strawberries, and 2-3 tbsp of strawberry jam. Fold in well with a fork. Spread it between the 2 layers of cake.   Vanilla Whipped cream frosting-to ice/decorate the cake 1. Put the bowl and the wire whisk in the freezer 15 minutes before whipping. Everything should...