This recipe will give you the satisfaction of preparing a grand dessert all by yourself, right from start to end.br br Watch this Masala TV video to learn how to make Eggless Chocolate Truffle Cake and Dahi wali Paneer Sabzi. This show of Food Diaries with Chef Zarnak Sidhwa aired on 1 October 2019. br br If you enjoy cooking Pakistani food and are looking for recipes, videos of LIVE shows, totkas, and other food stories in both Urdu and English, subscribe to this Youtube channel or go to our Website: br Eggless Chocolate Truffle Cake:br Ingredients:br Oil 150 mlbr Caster sugar 275 gmbr Condensed milk 185 gmbr Yogurt 375 gmbr Flour 375 gmbr Baking soda 1 tspbr Baking powder 1 tspbr For Sugar Syrup:br Sugar 200 gmbr Water 200 mlbr For Truffle:br Dark chocolate 500 gmbr Cream 250 gmbr br Method:br Mix all the ingredients together for the cake. Lastly add the oil. Pour in a greased and lined tin and bake at 180 degrees for 35-40 minutes. Allow the sponge to cool. To make the truffle, melt chopped dark chocolate and cream in a saucepan, let chocolate melt till smooth and then allow cooling. To prepare sugar syrup, boil water and sugar. To assemble the cake, cut the cooled sponge in three layers. Put one layer on a cake board. Brush it with sugar syrup. Apply the truffle. Repeat the process with the remaining layers of sponge. Finally finish the top and sides of the cake with truffle. Allow the truffle to chill and set. Finally melt the remaining truffle mixture and pour over the cake. Refrigerate.br br Dahi wali Paneer Sabzi :br Ingredients:br Yogurt 1 cupbr Cottage cheese (cubed) 400 gmbr Roasted gram flour 1-12 cupbr Salt to tastebr Oil 1 tbspbr Fennel seeds 1 tspbr Mustard seeds ¼ tspbr Fenugreek seeds ¼ tspbr Cumin seeds ½ tspbr Carom seeds ½ tspbr Ginger & green chili paste 1 tspbr Turmeric powder ½ tspbr Red chili powder ½ tspbr Chopped coriander 3 tbspbr Method:br In a bowl, mix the yogurt, gram flour and salt to form a smooth mixture. Heat the oil. Add the fennel seeds, mustard seeds, fenugreek seeds, cumin seeds, carom seeds and ginger-green chili paste. When the seeds begin to crackle, add the turmeric powder and chili powder. Add the gram flour mixture and sauté for a minute Add one cup of water and bring it to a boil, stirring continuously. Add the cottage cheese cubes and cook for one to two minutes. Garnish with the chopped coriander and serve hot.