Prepare some sweets and snacks at home using recipes dolled out by chefs and indulge yourself and your family members, suggest experts.

Here are some mouth-watering recipes by Mahesh Padala, executive chef at Bengaluru Marriott Hotel Whitefield and Gaurav Chadha, in-house chef at Dr. Oetker India Pvt. Ltd:

* Crème Brulee

Ingredients

Milk 200 ml
Cream 1 litre
Sugar 200 gm
Vanilla pod 1 no’s
Egg Yolks 200 gm
Mixed berry’s for garnish

Method:
Heat milk, cream, and sugar and vanilla together, not boil but just mixed well.
Take it off the flame, and add in the yolks and whisk carefully.
Strain once.
Pour into ramekins and bake in bain marie
Sprinkle brown sugar and torch the Brulee

* Ghevar

Ingredients
3 cups flour
1 cup ghee, solidified
3-4 ice cubes
4 cups water
1/2 cup milk
1 kg ghee for deep frying

For the syrup

1 and 1/2 cups sugar
1 cup water

For topping
1 tsp powdered cardamom
1 Tbsp. chopped almonds & pistachios
and 1 Tbsp  milk in which 1/2 tsp saffron has been rubbed in silver foil

Method

Prepare sugar syrup of 1 thread consistency. Take solidified ghee in a large wide
bowl.

Add milk, flour and a cup of water. Mix to make smooth batter.

Add more water if required. Batter should be fairly thin (it should run off easily when poured from a spoon).

Take an aluminum or steel cylindrical container (do not use lid).
The height should be at least 12″ and diameter 5-6″. Fill the container half with ghee. Heat it.

When the ghee is smoky hot, take a 50 ml glass full of batter. Pour in center of ghee, slowly in one continuous threadlike stream. Allow foam to settle.
Pour one more glassful in the hole formed in center.

When foam settles again, loosen ghevar with an iron skewer inserted in hole. Lift
carefully, at a slant, and place on wire mesh to drain. Keep the hot syrup in a
Wide flat bottomed container to fit in ghevar.

Dip ghevar in it, and remove, keep aside on mesh to drain excess syrup.
Alternatively, pour some syrup evenly all over, keeping ghevar in a mesh placed over
a container. Cool a little, top with silver foil.

Splash a few drops of saffron milk, sprinkle some chopped dry fruit and a few
pinches of cardamom powder. Serve. One may also serve ghevar with rabri prepared
in advance.

* Moroccan Veg Skewers

Ingredients:

2 tbsp Roasted Gram Flour
90 g (6 tbsp) Dr. Oetker FunFoods Garlic Mayonnaise
1 tsp Red Chilli Powder
¼ tsp Cinnamon Powder
Salt
1 Large Onion, diced
¼ each Red, Yellow and Green Bell-Pepper, diced
3-4 Broccoli Florets, boiled
2-3 Mint Leaves, chopped
2 tbsp Olive Oil

Method:
For Marination: In a bowl, add gram flour, 3 tbsp mayonnaise, chilli powder, cinnamon powder and salt. Mix well.
In above marination add onion, bell peppers and broccoli. Mix well. Place vegetables one after another in skewers and keep in refrigerator for 30 minutes.
For sauce: In a bowl add remaining mayonnaise and mint. Mix well. Heat oil in a non-stick pan (medium flame) and grill skewers from both sides until light brown in colour. Serve skewers with sauce.

* Mini Pizzas

Ingredients:
For Chilli and Cheese Pizza
1 Green chilli, chopped
½ medium Onion, chopped
¼ tsp Red Chilli Flakes
¼ Green Capsicum, chopped
Salt
1 tbsp Dr. Oetker FunFoods Pizza Topping
1 Mini Pizza Base
50 g Mozzarella Cheese, grated
For Paneer and Olive Pizza
50 g Paneer, chopped
2-3 Black Olives, chopped
Black Pepper Powder
Salt
1 tbsp Dr. Oetker FunFoods Pizza Topping
1 Mini Pizza Base
50 g Mozzarella Cheese, chopped
For Corn and Jalapeno Pizza
2 tbsp (30 g) Sweet Corn Kernels
1-2 Jalapenos, chopped
1 tbsp Dr. Oetker FunFoods Pizza Topping
1 Mini Pizza Base
50 g Mozzarella Cheese, chopped

Method:
For Chilli and Cheese Pizza- In a bowl, add green chilli, onion, chilli flakes, capsicum and salt. Mix well.
Spread pizza topping equally on pizza base, place above mix and top it up with cheese.
For Paneer and Olive Pizza- In a bowl add paneer, olives, black pepper powder and salt. Mix well.
Spread pizza topping equally on pizza base, place above mix and top it up with cheese.
For Corn and Jalapeno Pizza- In a bowl, add sweet corn and jalapenos. Mix well. Spread pizza topping equally on pizza base, place above mix and top it up with cheese.
Preheat oven to 180°C. Place all 3 pizzas and bake in pre-heated oven for 3-4 minutes or until cheese melts & pizza base turns light brown in colour. Serve hot.