Grease a metal cake tin. Dust light with flour.

Sift flour, baking powder and cocoa powder together.

Separate eggs yolk from whites.

Beat egg whites in clean and dry bowl till fluffy.

Add sugar gradually, beating till thick and retains shape.

Beat yolks and essence till thick and fluffy again.

Add oil gradually beating till thick again.

Fold in flour gently with wooden spoon, by sprinkling evenly in 2-3 batches.

Pour the cake batter in cake tin.

Meanwhile during batter making, select category and press start. (Pre-heat process).

When beeps, keep the cake tin on low rack. Press start

Sieve maida, baking powder. In a bowl add powdered sugar and butter, then beat well. Add eggs and essence and again beat well. Add maida to this. For spoon dropping consistency add milk or water. Pour the mixture in a greased cake tin.

Select category, press start. (Pre-heat process) When there is a beep put the tin on low rack. Press start to bake. Remove when it gives a beep.

In glass bowl add water and coco powder and put in the microwave. Press start. When it gives a beep remove and cool. Cut the cake in to squares and dip the pieces in the coco solution on all sides. Roll these in the desiccated coconut and serve.

Dissolve yeast in milk and set aside for 5 minutes to prepare yeast mixture.

Add sugar and butter to milk and dissolve. Add to yeast mixture.

Now add maida, egg, vanilla essence and nutmeg powder and make a soft dough. Keep it covered for 1 hour. Roll out the dough to 0.5 inch thickness. Cut it with a doughnut cutter.

Select category and press start. (Pre-heat process) When beeps arrange the doughnuts on the tawa and keep tawa on a low rack and press start.

Cream the butter and sugar together till it turns fluffy.

Add vanilla essence followed by maida and suji.

Make a dough out of this mixture.

Make medium sized balls and put cashewnut on the top of each piece. Arrange them on tawa and keep aside.

Select category and press start. (Pre-heat process) When beeps, keep the tawa on low rack and press start.

In a bowl cream brown sugar, butter, granulated sugar together and beat till fluffy. Add egg, vanilla essence, baking powder. Finally add flour and make a soft dough.

Roll out the dough and cut with a cookie cutter.

Select category, press start. (Pre-heat process) When beeps, put the cookies on the tawa and tawa on a low rack. Press start to bake. Remove when it gives a beep.

Mix chena, sugar and suji together adding little water.

Transfer this mixture to flat glass dish.

Select category and press start. (Pre-heat process)

When beeps, place the flat glass dish on low rack. Press start.

When beeps, keep the dish on high rack. Press start.

Sieve maida, baking powder. In a bowl add powdered sugar and butter and beat well. Add eggs and essence and again beat well. Add maida to this. For spoon dropping consistency add milk or water. Pour the mixture in a greased cake tin.

Select category and press start. (Pre-heat process)

When beeps, keep the cake tin on low rack and press start.

In a bowl / cup take sugar and warm water and dissolve it. Add dry yeast and stir to dissoslve. Cover and keep aside for 5-6 minutes.

In another bowl take maida, salt and milk powder. Add beaten egg and mix well with hands to get a crumbly texture. Now add yeast water and knead a soft dough for buns. The dough may be a little sticky at this stage. Add oil and knead the dough again.

Take multicook tawa and grease it with little oil and then dust with little flour. Divide the dough into 4 equal parts and make round shape and keep on tawa at equal distance.

Cover the tawa with a lid and keep at warm and dark place for at least 45 minutes to 1 hour.

Select category and press start. (Pre-heat process)

When beeps, keep tawa with dough balls on low rack and keep both inside the microwave and press start.

When beeps, turn over the buns and again press start. Immediately remove the buns from tray and use when cool.

In a dry and clean bowl take maida, baking powder, cinnamon powder, nutmeg powder, salt and mix with a fork and keep aside.

In anaother bowl take softened butter, powdered sugar, brown sugar and beat with a electric beater till light and fluffy. Add one egg at a time and beat. Add apple puree and again mix well.

Select category and press start. (Pre-heat process)

Softly mix all the dry mixture to the beaten butter and sugar mixture with a wooden spoon. Do not over mix.

Pour 2 tbsps batter (for each muffin) in the greased muffin tray. When beeps, keep the low rack and metal tray and press start. Give standing time of 5 minutes.

Select category and press start for pre-heating.

Meanwhile, prepare the cake batter - sieve the maida, coco powder, baking powder, Baking soda together.

Add Condensed Milk (Milkmaid), water and melted butter. Beat the cake batter well. Pour the batter in cake tin lined with greased butter paper.

When beeps (pre-heat over), keep the cake tin on low rack and keep in the microwave oven. Press start. Allow the cake to cool properly and then serve.

Sieve maida and soda. In a bowl add Condensed Milk (Milkmaid) and butter. Beat well. Add the maida mixture, vanilla essence and mix well.

For spoon dropping consistency add milk or water. Place the butter paper at the bottom of the tray. Pour the batter.

Select category and press start. (Pre-heat process)

When beeps, place the tawa on low rack and keep inside the microwave oven. Press start.

Select category and press start.

When beeps, keep tawa with dough balls on low rack and keep both inside the microwave and press start.

When beeps, turn over the buns and again press start. Immediately remove the buns from tray and use when cool.

Sieve the flour with salt. Divide the fat into three equal portions. Rub one portion into the flour to get a bread crumb texture, add salt and make a dough of rolling consistency with iced water. Divide the dough into 3 equal portions.

On a lightly floured marble top roll out the dough (about 0.5 cm thickness) into oblong shape (Fig.1). Take the second portion of fat; cut into small pieces; place them on 2/3rd of the rolled dough. Leave the remaining 1/3rd portion without fat.

Bring up the bottom third of the pastry dough and fold like an envelope with its flap open (Fig.2). Then bring up the folded portion over again so as to close the envelope (Fig.3).

Turn the pastry at right angles; seal open ends of the pastry and rib it (Fig.4). This means to depress it with rolling pin at intervals. Cover and cool in the fridge for 5-10 minutes. Repeat the step 2 with third portion of the fat and chill it for 30 minutes.

Roll out the dough 6 mm thick and put the stuffing. Fold it back. Prepare all the patties in same way.

Select category and press start. (Pre-heat process) When beeps, arrange the patties on tawa. Keep tawa on low rack and press start.

When beeps, brush with 2 tsp oil. Keep the tawa on high rack and press start.

Sieve maida, baking powder and soda. In a bowl add powdered sugar and butter and beat well. Add maida, jeera powder, ajwain and make a soft dough with little water. Roll a thick roti and cut cookies with the cutter. Prick with a fork. Arrange on tawa.

Select category and press start. (Pre-heat process) When beeps, place the tawa on low rack and keep both inside the microwave oven and press start to bake. Remove when it gives a beep. Allow them to cool.