Body butter

https://livesimply.me/2017/03/31/how-to-make-easy-body-butter/

Paneer Manchurian

Indo Chinese food is always a treat and dry vegetable Manchurian tops the list. A delicious mix of bread pieces coated with a simple yet flavourful mixture of nutritious vegetables, garlic, ginger, chillies and basic sauces. The final dish is so good it will get eaten up before you even realize it. Paneer Manchurian is one of the perfect starters you can make for any party or a gathering.

Ingredients:
For Batter frying paneer cubes
Paneer - 200 gms cut into cubes
All-purpose flour - 1/2 cup
Rice flour - 1 Tbsp
Corn flour - 1 1/2 to 2 Tbsp
Salt to taste
Oil for frying
Soy sauce - 1 Tbsp 
Tomato ketchup - 2 Tbsp 
Bell peppers Red, Green & yellow - 1 
Spring onions - 1 bunch chopped
A few cloves of Garlic chopped
A piece of Ginger chopped
Red chilli - 2 cut up diagonally 
A few Coriander leaves chopped
Salt to taste
Oil - 1 Tbsp

Method:
1. Prepare a thick batter out of the all-purpose flour, rice flour, corn flour, salt and water. 
2. Dip each paneer cube into the batter. 
3. Deep fry the coated paneer cubes in hot oil and keep aside.
4. In a wide pan, add oil, garlic, ginger, red chilli, Bell peppers and spring onions. 
5. Saute them for a few minutes. 

6. Add salt, pepper, soy sauce and tomato ketchup. Saute them well.
7. Once you made the sauce, add the fried paneer pieces to it and mix it well. 
8. Make sure the paneer is properly coated with the sauce. 
9. Finally, garnish with spring onions and coriander leaves. 
10. Turn off the flame and serve it.

https://www.21frames.in/watch/homecooking/paneer-manchurian

Body scrub

https://www.facebook.com/officialgoodful/videos/2152899221447199/?hc_ref=ARS-QzZB1uWAS08pO7VGpL-JSwGo6t6vKJNtjiwsnRs7JLk9OoEfudqAsyYMLZz2XCs

Instant pot Molten Chocolate Cake

https://skillet.lifehacker.com/you-should-make-molten-chocolate-cakes-in-your-instant-1822998333

• 12 ounces of extremely good bittersweet chocolate
• 3 tablespoons of butter, plus more for greasing
• 3/4 cups sugar
• 4 whole eggs, beaten with a pinch of salt
• 1 teaspoon vanilla
• 1/4 cup flour
• 6, 4-ounce ramekins
• Parchment paper

Chop the chocolate into chunks and melt it using your preferred chocolate-melting method. (For me, it’s 3o-second blasts in the microwave.) While the chocolate is cooling, cream the sugar and butter together in a mixing bowl. Slowly incorporate the eggs, the extract, and the flour. Once everything is well-mixed, stir in your cooled chocolate.

Using the bottom of a ramekin, trace six circles out on some parchment paper. Liberally grease six ramekins, cut out the parchment circles, and press them down into the ramekins. Divide the cake batter among the ramekins and cover each one with a bit of foil. Place your trivet down in you Instant Pot and add two cups of water to the insert. Stack as many cakes as you like on the trivet, seal the Instant Pot, and press “Manual.” Adjust the time to six minutes using the “+” and “-” buttons and, once the time has elapsed and you hear the melodious “I’M DONE” screech of the Instant Pot, release the pressure manually.

Give the cakes a minute or two to cool slightly, and carefully invert them onto plates. Wait a minute or two, gently lift the ramekin, and ooh and ah over how easily the cake slides out. Serve with ice cream, some sliced strawberries, and a sense of whimsy.

Home made granola

https://www.aromaticessence.co/2018/04/19/easy-homemade-granola/

Eggless Home-made Noodles

http://dingoozatfood.blogspot.sg/2018/04/homemade-carrot-noodles-eggless-recipe.html?m=1

Substitutes

Egg -> avocado
Butter -> thick rich creamy part of coconut milk