Tutti frutti from papaya with natural colors

Ingredients:
Medium size raw green papaya
Sugar: 1.5cups
Vanilla essence: 3-4drop
Water as needed

For Color:
Spinach leaves: 8-9
Saffron strands: 7-8
cherry n strawberry : 5-6(mixed)

Method: 
1. Cut the papaya lengthwise, scrape the seeds with the help of spoon and discard it. Peel the skin and cut into thin strips and chop them into small bits.

2.In pan boil water, add chopped papaya. Let it cook for 3min, turn off the heat and let it rest in same water for 5min. Then drain the water.

3.Take 3cup of water and 1.5cup sugar. When sugar dissolve,add blancehed chopped papaya. Let it cook for 9-10min.

4. Remove from heat add vanilla essence to it.

Coloring Method:
5. Boil stawberries n cherries together in water. Strain it in a bowl.

6.Grate spinach leaves and squeeze out the grated spinach leaves, strain it in bowl.

7. Put crushed saffron strands in warm water and wait for 5-7 min to get the color.

8.Take these three bowls, add half-half papaya cubes in all 3 bowls with sugar syrup.

9. Cover it and let it sit overnight to absorb the color and sugar.

10. After overnight soaked strain the papaya from the syrup, spread it on tissue paper. Let it dry properly. Then store in airtight container.

Eggless Chocolate Chip Cookies

Ingredients:
Maida: 1Cup
Baking soda: 1/2tsp
Salt: 1/4tsp
Cocoa powder: 4tsp
Butter(softened): 1/2Cup
Icing Sugar: 17tsp
Vanilla Essence: 1/2tsp
Buttermilk: 1/2Cup
Chocolate Chip: 2tbsp ( I use dark chocolate chips)

Method:
1. Sieve Maida, baking soda, salt, cocoa powder well until evenly mixed. Add butter and mix lightly.

 2. Add sugar, vanilla essence, chocolate chips and buttermilk. Bring it together to form a soft and thick batter.

3. Preheat the oven @ 350F/180C for 10 min. Line a baking tray with parachment paper. Drop spoonful of the batter onto a tray. keep enough space between each.

4. Bake the cookies for 20min. When the bottom of the ccokies begins to brown, they are done.

5. Cool it completely. Enjoy with tea or milk.

Eggless black forest cake

Ingredients:
For Spongy Cake:
Maida : 1 1/4Cups
Cocoa powder : 4tsp
Baking powder : 1 1/2tsp
Baking soda : 1/2tsp
Condensed Milk : 1 tin
Icing sugar : 1/4cup
Soft butter : 8tsp
Vanilla Essence : 1tsp

For Icing:
Heavy whipping cream : 2cups
Icing sugar : 8tsp
Strawberry Jam : 1/2 cup
Chocolate: big bar
Miranda cold drink : 1/2cup
Vanilla Essence : 1/2tsp

Method:
1. Sift the maida, cocoa powder, baking powder and baking soda together and keep aside.

2. Mix well the condensed milk, soft butter and vanilla essence. Mix gently the prepared sieved maida and cocoa mixture with 8-9tsp of water.

3.Greased and dusted baking tin. Pour the cake batter evenly.

4. Bake in preheated oven at 350F/180C  from 25-30 min or toothpick inserted comes out clean.

5.Remove from oven and let it cool completely. Then invert the tray over a plate. keep the cake plate in Fridge.

 Frosting:
1. In a big bowl, take some ice cubes and put another bowl over it. Then add whipping cream and beat little.

2. Then add icing sugar and vanilla essence. Beat upto when the cream becomes thick. Freeze it for 30min.

3. Assembling of cake:
1. Remove the crust portion from the cake. Divided the cake in 2/3 equal layers with the help of knife.

2. Apply miranda on the bottom layer then put thick layer of whipped cream over it. Place the upper layer.  Put whipped cream all over the cake. Cover the cake completely from all sides.

3. Put the remaining cream in piping bag( i made my own piping bag) and make flower like on the top. Sprinkle chocolate shaving in the side as well as on the top. Garnish with 1/2tsp of strawberry jam. Finally keep the cake in refrigerator for 5-6hrs.

4. Enjoy fresh homemade eggless cake.