Key Lime Bread

Heat the oven to 350F. 

Take 1/3 cup of Butter in a mixing bowl and soften it at room temperature. Add a cup of Sugar, a tsp of Vanilla essence, 1 1/2 tsp of Baking Powder, 1/2 tsp of Salt and beat till fluffy. Add 2 Eggs to it and continue to beat for another 2 minutes. Add a tbsp of Lime Zest, a tbsp of Lime Juice, 1/2 cup of Buttermilk and 1 1/2 cup of All Purpose Flour in batches while mixing continuously. 

Prepare the loaf pan with parchment paper and add the batter to it. Bake for 50-55 minutes or until a toothpick test passes. Remove from oven and let it cool.

Glaze (optional) - Mix 3/4 cup of Powdered Sugar with 1-2 tbsp of Lime Juice, according to the taste. Mix well till a smooth glaze is formed. Pour the glaze over the cooled bread and serve.

Nankhatai

In a mixing bowl, sieve a cup of All Purpose Flour, 1/2 cup of Chickpea flour, 2 tbsp + 1 tsp of Semolina, 1/2 cup Powdered Sugar, a tsp of Cardamom Powder, 1/4 tsp of Salt.

Melt 1/2 cup of Butter in a microwave for few seconds until soft. Add the butter to the mixing bowl and mix well. Make lemon sized balls of the dough and flatten them slightly. Place them on a prepared pan (line a pan with parchment paper), make a slight indentation and place a slivered Almond or sliced Pistachio on it. Refrigerate for 20 minutes.

Preheat the oven to 375F. Place a baking pan upside down and then place the prepared cookie pan on top of it. Bake for 12 minutes. Allow to cool for few minutes before serving. 

Instantpot: Semiya Payasam

Start the Instantpot on "Saute" and add a tsp of Ghee to the pot. Add 1/2 cup of Vermicelli and roast for 5 minutes. Press "Cancel" once the vermicelli is golden brown. 

To the pot, add 1/ 2 cup chopped nuts (Cashews, Almonds, Walnuts and Pistachios), 1/4 cup of Sugar, a tbsp of Raisins,  3 cups of Milk, a tsp of Cardamom Powder and mix well. 

Close the lid with the vent on "sealing position" and select "Porridge" mode and cook for 6 minutes. Let the pressure release naturally. Serve warm or cold.

Rose Milk Tres Leches Cake

Cake - Preheat the oven to 350F. In a medium bowl, take 1 1/2 cups of All Purpose Flour, 1 1/2 tsp of Baking Powder, 1/4 tsp of Salt, 1/2 tsp of Baking Soda and set aside. In another medium bowl, add 5 Eggs, 3/4 cup of Powdered Sugar and beat until fluffy for 3-4 minutes. Add 1/2 cup of Oil and 1/2 tsp of Rose Essence, 2 tbsp of Rose Syrup and beat well for another minute. Add 1/4 cup of chopped mixed nuts (Cashews, Almonds and Pistachios) and few drops of Red color and fold in with a spatula. Prepare a 7x11 baking dish by spraying oil and pour in the batter into it and bake for 32 minutes. Let it cool. Once cooled, poke holes in the cake with a wooden skewer.

Rose Milk - In a bowl, add 3 cups of Milk, 200 ml of Whipping cream, 1/3 cup of Rose Syrup, 1/4 cup of Powdered Sugar and whisk until smooth. Gently and evenly pour the Rose milk on cake and let the cake absorb all of the Rose milk. Cling wrap the cake and refrigerate for an hour.

Rose Frosting - Take 300 ml of heavy whipping cream in a bowl and beat until soft peaks form. Add 1/4 tsp of Rose Essence, 1/4 cup of Powdered Sugar, a tsp of Rose Syrup and mix gently with a spatula. 

Remove the cake from the refrigerator and apply the frosting. Garnish with dried Rose petals and chopped mixed nuts. Refrigerate until ready to serve.

Pesarapappu Payasam (With coconut milk)

In a pan, heat a tbsp of Ghee and roast 2 tbsp of Cashew nuts, 2 tbsp of sliced Almonds and a tsp of Raisins until golden brown and keep aside.

Roast 3/4 cup of Moong Dal in a pressure cooker pan for 2 minutes. Add 2 1/4 cup of Water to it and pressure cook for 3 whistles. 

Add a cup of Jaggery and 1/4 cup of Water in a saucepan and on low heat dissolve all the jaggery. Add the cooked Dal and a tsp of Ghee to the Jaggery saucepan and let it boil for 2 minutes, while mixing well. Add a cup of Coconut Milk and simmer for 2 mins, while stirring well. 

Add the roasted nuts, 1/4 tsp of Cardamom Powder and 1/4 cup of Coconut milk and stir well. Remove from heat and serve warm.

Sandesh (Microwave version)

Add 15oz of Ricotta Cheese, a pinch of Saffron and a tbsp of Milk in a bowl. Mix well until combined. Microwave for 3 sets of 3 minutes each checking in between. Add 5 tbsp of Condensed Milk, a pinch of Cardamom Powder and mix well. Microwave 2 mins at a time until the mixture comes together. Let it cool. 

Make small balls out of the cheese and press in a nut or garnish with crushed rose petals.

Pineapple Poke Cake with Glaze

Preheat the oven to 350F and prepare a 8x8 baking pan with parchment paper.

Melt 1/2 cup of Butter in a mixing bowl. Add 2 eggs, 2/3 cup of Sugar, a tsp of Vanilla essence, 1/2 tsp of Salt, 1/4 tsp of Baking Soda and whisk until smooth. Add a cup of All Purpose Flour and stir in until just combined. Add 20 oz / 2 cups of crushed Pineapple (reserve 3-4 tbsp of Juice for later) and stir to combine. Turn the batter into the prepared pan, smoothing the top. Bake for 40 minutes or until it passes the toothpick test. Set the cake on wire rack until it cools down.

Glaze - Add 2 cups of Confectioner's Sugar, 3-4 tbsp of reserved Pineapple Juice and whisk vigorously until smooth. Using a paring knife / skewer, poke the cake in multiple spots. Evenly pour the glaze over the cake slowly until all of it soaks in. Let it rest for couple hours before serving.

Chocolate Cake with Chocolate Ganache

Preheat oven to 350F and line a 8 inch baking pan with parchment paper.

In a bowl, beat an Egg, 1/2 cup of Buttermilk, 1/4 cup of Oil, a tsp of Vanilla Essence and a cup of Sugar. Add a tsp of Baking Powder, 1/2 tsp of Baking Soda, 1/4 tsp of Salt, 1/2 cup of unsweetened Cocoa, a cup of All Purpose Flour and mix well. Add 1/2 cup of hot fresh brewed Coffee to the mixture and combine until batter is formed. 

Pour the batter into the prepared plan and bake for 35 minutes or until the toothpick test passes. Allow the cake to cool.

Ganache - Heat a cup of Heavy Whipping Cream in a bowl, to it add 2 cups of chocolate chips and let it sit.  After 2 minutes, mix well to form a silky smooth ganache. Cover and allow ganache to set for couple more minutes before topping the cake.