Just like that :)

Ingredients: Bread – 4 slices Cream – 4 - 5 tbsp Semolina/sooji/rava – 2 tbsp Onion – 1 Capsicum – 1 Tomato – 1 Jalapeno – 6-7 slices (substitute with green chilli if not available) Chilli flakes – a pinch (increase/decrease according to taste) Oregano – ¼ tsp Salt – to taste Mozzarella cheese – 4 tsp grated (optional) Butter – to roast the bread pizza Filling: Take cream in a bowl.  Add semolina. Let it soak for at least half an hour. Chop onion, tomato, capsicum and jalapeno finely. Add into the cream mixture. Add chilli flakes, oregano and salt to taste. Mix well and keep aside. Method: Take the slices of bread. Cut the edges if desired. Apply the filling generously all over the slices. Heat a tava/griddle and spread butter thoroughly. Place the bread slices filling side down and cook on a low flame for a few minutes until cooked. Flip over and roast for a few seconds. Sprinkle grated cheese and serve. If you want ...

Ingredients: Butter – ½ cup Icing sugar – 3 cups Cocoa powder – 2/3 cups Milk – 1/3 cup Vanilla essence – 1 tsp Sprinkles of your choice Method: Melt the butter, but do not overheat it. Stir in the cocoa until mixed well. Add icing sugar and milk and beat together. Add vanilla essence. Add a small amount of milk if needed to get a piping consistency. Spread with a spatula or use a piping bag to pipe the icing. Decorate with sprinkles of your choice.

Ingredients All purpose flour – 1 cup Egg – 1 beaten Baking powder – 1-1/2 tsp Baking Soda – ½ tsp Milk – 1½ cups Unsalted Butter – 100 gms (1/3 cup + 2 tbsp approx) Oil – ¼ cup Coco Powder – ½ cup  Sugar – 1 cup Salt – a pinch  Choco chips – ½ cup Instructions Preheat the oven to 180 C/350-375 F, 10 mins before baking. Heat together milk, butter, oil and coco powder till the butter melts. Let it cool to room temperature. Beat the egg and add flour, baking powder, baking soda, salt, and sugar.  Add this to the cooled wet ingredients. Beat it well using an electric beater or hand whisk till it is mixed well. Add the choco chips and fold gently.  Line your cupcake tin with paper liners, pour batter.  Bake for 15-20 minutes.  Use a toothpick to check if the cakes are done. Chocolate Icing Ingredients: Butter – ½ cup Icing sugar – 3 cups Cocoa powder – 2/3 cups Milk – 1/3 cup Vanilla essence – 1 tsp...

Ingredients: Lemon -1 Water – 1 cup Sugar – 4 tbsp Gelatine - 1 tsp Jelly mould (makes 15 heart-shaped ones) I bought mine at  http://www.amazon.in/Okayji-Silicone-Bakeware-Mould-SCMOLD007/dp/B00QXQHEFO?_encoding=UTF8&portal-device-attributes=desktop&psc=1&redirect=true&ref_=oh_aui_detailpage_o07_s01 Method: Squeeze the lemon, add water and sugar, and make the juice. Soak the gelatine in 2-3 tbsp water in a cup and let it bloom. Stand the cup in a saucepan of boiling water and stir until it completely dissolves. Mix the gelatine to the lemon juice. Pour into the jelly moulds. Pop them into the freezer for 4-5 hours.

Ingredients: Lemon -1 Water – 2 cups Sugar – 4 tbsp Organic color (optional) Popsicle mould (makes 8 popsicles) Method: Squeeze the lemon, add water and sugar, and make the juice. Add the color if required. Synthetic colors not advisable. Pour into the popsicle moulds. I bought the moulds at  https://www.flipkart.com/mastercook-party-pack-multicolor-polypropylene-ice-cube-tray-set/p/itme4zu2bnye3qvn?pid=ITRE4ZU29DMQKMPF&utm_campaign=order_confirmation&utm_medium=email&utm_source=order&utm_content=click&cmpid=email_order_order_confirmation Pop them into the freezer for 4-5 hours. For multicolored popsicles, divide the juice into two parts. First, mix one color (red here) to one part, pour into the moulds and freeze them. Next, mix the second color (yellow here) to the remaining part, and pour over it. Place the popsicle cover/stick and freeze them. Hold the mould under running water for a few seconds to take out t...