Vijaya's Cookbook

1 ltr milk 4 tbsp basmati rice soaked for 1 hr 6 tbsp of sugar Few strands of kesar soaked in little milk.almond slivers for garnish.and cardamom pd. Drain the water from rice and blend in mixi to a coarse powder.remove add a little cold milk to it and make a paste and keep aside.In a thick bottom vessel keep the milk on to boil.keep stirring it often .when it reduces slightly slowly add the rice paste and keep stirring .once the rice gets cooked add the sugar and saffron.stirring has to be done continuously so that the base doesn't get burnt.once the milk thickens add cardamom pd and switch off flame.serve cold garnished with almond slivers.

1 cup maida 1/4 cup cocoa pd 3/4 tsp baking soda 1/2 cup oil 3/4 cup sugar 11/2 tsp vanilla essence 1 cup milk(room temp) 2 tbsp water In a bowl add maida cocoa pd,soda,mix well with no lumps or sieve. In a big bowl whisk together oil,sugar n vanilla.add milk and whisk thoroughly. To this add flour mix little by little.add water n mix well to form smooth batter.Grease large microwave bowl.pour the batter.should not be more than half full.microwave for 6-7 min.switch off microwave and let cake remain untouched for 10-15 min.when cake will continue to cook.If u want to invert the cake cool for a further 20-25 min. For choc sauce.mix together 1 tbsp of butter ,1 tbsp of cocoa pd,1 tbsp of sugar,a small piece of milk choc.n 3 tbsp of milk in a nonstick pan on low heat till it becomes pouring consistency. (This is optional.) Cake can be eaten as it is. For topping I have put some grated white chocolate.