Carrot Cake

Ingredients:

• All purpose flour - 1 1/2 cups
• Eggs - 3
• Dates - 15 (cut into pieces)
• Sugar - 1 cup
• Carrot - 1 cup (shredded)
• Coconut - 1 cup (shredded)
• Vegetable oil - 1 cup
• Vanilla essence - few drops

Procedure:

1. Beat the eggs nicely for 5 mins in maximum speed
2. Add few drops of vanilla essence
3. Add Sugar and oil and again beat well for 3 mins
4. Mix grated coconut, shredded carrots and chopped dates with a spoon in same direction until it is well mixed.
5. Keep it aside for 30 mins
6. Apply butter to the cake mould
7. Pre-heat oven to 250 degrees
8. Pour cake mix into the mould and bake it for 30 mins
9. To make sure it is well baked, insert a toothpick at the center part of the cake.
10. If the cake mix doesn't stick to the tooth pick, then it is well cooked.
11. Let the cake cool for 15 mins.

Sweet Potato Halva

Serving size: 3
Ingredients:

• Sweet Potato - 3
• Sago - 1/2 cups
• Brown Sugar - 5 tbsp
• Cardamon - 5
• Cashew nuts - 10
• Ghee - 3 tbsp
• Water

Procedure:

1. Cook sweet potato until tender. Save the excess water for later use.
2. In a pan, add sago and 1/2 cup of water and cook until its well cooked.
3. Let the sweet potato and sago cool down.
4. Grind sweet potato and sago in mixy to make a very silky smooth paste. Add little water(remaining water from the cooked potatoes) if it is too dry.
5. In a pan, add 2 tbsp of ghee. Saute cashews. Once it becomes light brown, take it from the pan and keep it aside.
6. In the same pan with remaining ghee, add coarsely powdered cardamon and add the sweet potato & sago paste
7. Add sugar and keep mixing it. Taste for sweetness. Add more sugar at any time, according to your taste.
8. Keep mixing, until the mix gets thicken. if it sticks to the pan, add more ghee to it.
9. Finally, add cashews. Pour it into the serving bowl and let it cool. 
10. Keep it in refrigerator for 1 hour, once it cool down. 

NOTE: Milk can also be added in the process. It make the halva more rich.

Chocolate Cake

Ingredients:

• All purpose flour - 4 cups
• Eggs - 7
• Vegetable oil - 2 cups
• Vanilla essence - 2 tsp
• Cocoa powder - 3 tsp (heap)
• Dates - 15 (chopped)
• Nuts (Almonds, Walnuts,...) - 1 cup
• Baking powder - 1 tsp (heap)
• Sugar - 2 cups

Procedure:

1. Mix oil and sugar well
2. Beat eggs well separately, add vanilla essence and mix with oil and sugar.
3. Add baking powder, cocoa powder, nuts and dates to the flour and mix well.
4. Mix the flour mixture with egg+sugar_oil mix and stir all the above in same direction.
5.  Keep it for an hour
6. Bake in 250 degrees for 30 mins.
7. To make sure it is well bakes, insert a toothpick at the center part of the cake.
8. If the cake mix doesnt stick to the toothpick, it is well cooked.
9. Let the cake cool for 15 mins. 

Caramel Custard

Ingredients:

• Milk - 2 cups
• Eggs - 3
• Sugar - 1/4 cup
• Vanilla essence - 1 tbsp

Procedure:

• Beat eggs, add milk, sugar and essence, mix well and keep it aside.

Caramel Prep:

1. In a pan, add equal amount of sugar and water (this depends on the amount of caramel needed and the size of the bowl in which the caramel will be poured into) approx. 5 tbsp of sugar and water
2. mix it continuously for a while till it becomes thick and dark brown color
3. Immediately pour it in the bowl in which the custard will be prepared. 
4. Spread it, so that the caramel is present all over the bottom area of the pan.

• Once the caramel is poured into the bowl, pour the custard mix, prepared earlier into the same bown
• Steam cook in pressure cooker, without weight for 10 mins. Let it sit for few mins
• Keep a plate on top of the bowl, which has custard 
• Turn the whole thing upside down, so that the plate is now at the bottom, with custard on top of it. The caramel is now the top part of custard
• Keep it in refrigerator and let it cool.