Pineapple Cake | Cooker Cake | Eggless Baking without Oven
Dry Ingredients: All Purpose Flour - 1 Cup
Powdered Sugar - ¼ Cup
Baking Soda - ¼ Tsp
Baking Powder - ½ Tsp
Salt - Tiny Pinch
Wet Ingredients: Butter - ¼ Cup
Condensed Milk - ½ Cup
Vanilla Extract OR Pineapple Essence - 1 Tsp
Water - 50ml/3Tbsp
Salt - 1-2 Cup
Icing: Whipping Cream - 550-600ml
Powder Sugar - 5-6 Tbsp
Vanilla - If desired
Filing: Canned Pineapple Slices - Finely Chopped - ¼ Cup
Syrup: Syrup from tin - ½ Cup
For Lace: Melted Chocolate: 75ml or as required
Pineapple Slices/Wedges - 5 or as desired
Sponge: Add the salt to a cooker, use a idli cooker or a normal cooker(without whistle). Then keep a rack, cover and heat in low flame!
Take a bowl and add in the room temp. butter, beat it. Then add the sugar and cream until light and fluffy. Takes 2-3 mins! Now add condensed milk, whisk for good 3-5 mins.
Take a sieve and sift in the flour, baking powder, baking soda. Fold the flour into the wet ingredients using a spatula or a spoon.
Tip in the water and make thick and creamy cake batter.
Apply butter to a cake tin of 6"(depending upon height required) or a steel/aluminium container of such diameter. Then a butter paper(for smooth, perfect, cake!) in the bottom and again butter it.
Add the batter to the cake tin and then tap it twice!
Keep the tin in the cooker which must be preheated by now, Cover it and make sure its in low flame!
Bake for 25-30 mins*. Check after 25 mins with a toothpick, if the toothpick comes out clean, cake is ready! If not, bake for another 5 mins.
After cake is baked, take it out and let it cool for 10 mins. Loosen the sides with a knife and then transfer the cake into a plate then a cooling rack!
Our Sponge Cake is ready.
Icing: Make sure the cream is chilled!
Add the chilled cream to the bowl and whisk until soft peaks! Add the sugar, and beat until stiff peaks. Refrigerate until you are ready to use it. Whipped Cream is ready!
Lets Assemble: Take 3-5 bowls and keep a plate over it. Or simply use a turn table!
Cut cake into three layer horizontally by turning the table. Transfer the layers to a plate.
Touch the turn table with cream to ensure safe decoration and then add the bottom sponge layer to it.
Spread 3-4 tbsp of syrup to it. Spread a good ½ inch layer of cream to it. Then some Chopped pineapple. Now the middle layer, syrup, cream and pineapple.
Now the final layer, keep it upside down and then spread syrup!Take a big dollop of stiff cream and then spread it on top as well on sides. Then make it smooth! If crumbs are seen, do a crumb coat!
Keep the cake in freezer for 10 mins(optional). Makes easier to transfer to serving base!
Transfer the cake to Cake base using palette knife. Be careful!
Lace: Melt some chocolate over a bowl and then transfer to a piping bag. Cut a Butterpaper/Parchment Paper in the size of the cake's circumference. And then make some design in the sheet. Let it dry for 2 mins and then stick in the cake.
Transfer the cake to the freezer for 5 mins and then peel the butterpaper.
Now add the remaining cream to a piping bag fitted with a star nozzle. Make some shell design as shown in video.
Decorate with pinepple slices or as you wish.
For Electric Oven: Bake at 180 C for 25-40mins! The tin i used is a spring form tin of 17 cm diameter. I wanted some more height in my cake so i multiplied the sponge recipe by 1.5. That is increased the ingredients by 1.5. Like 1.5 cup maida and so on! Baking time: As i made a little bigger cake it took 40 mins to bake! Over baking can yield to a hard cake. So as soon as the toothpick comes out clean, switch it off and take it out! I've made a lace of chocolate and applied for a different look in the simple looking cake. If you wish to skip it, you can ofcourse skip!
Here’s a slice for you!
Isn’t the recipe so easy? So what are you waiting for? Make this and enjoy! Oh
yes, dont forget to send us the pic of the cake you made! We’ll be really really happy!
Halloween is just round the corner.. Whats better than some Witch Finger Cookies? And,
and, We’re going to make these creepy thingy using atta! Oh yes! Many Indian’s have wonderful memories that their Granny or Mom taking some Atta(Whole Wheat Flour), Ghee(Clarified Butter), Sugar and Milk to a bakery, and getting back with mouth watering thin n crunchy Atta Biscuits/Punjabi Atta Biscuits.. That sounds something like our Graham Crackers isn’t it?? We’re going to make the cookies the same way, but shaping them to fingers!!
Let us have a look at this easy and delicious recipe!
Witch Finger Cookies Recipe - Atta Cookies - Eggless Baking Without Oven
Atta(Wheat Flour) - 100gms
Sugar - 50gms
Ghee(Clarified Butter) - 33gms (Freeze for 30 mins)
Milk - As required
Almonds - As required (Flaked can be used)
Salt - A pinch
Baking Powder - Tiny Pinch (Optional)
Garam Masala/Only Cinnamon - A pinch (Optional, Just enhances the taste)
Melted Jam - As required
Take a cooker/idli cooker, add 2 cups of salt, a wire rack, a perforated plate. Close the lid, remove the whistle(only when its a normal cooker), loosen the whistle(for idli cooker). Heat it at Low-Med Flame.
In a bowl, tip in the atta, sugar, baking powder, salt, garam masala. Mix well.
Add the ghee(frozen) and incorporate well.
Add milk and form a dough.
Shape the dough into fingers, Press in a almond at the edge.
Transfer this to your cake tin/spring form tin/baking sheet lined with parchment paper.
Bake in med flame for 15 mins or at 200 Degree C for 15 mins.
Once baked, remove the almond. Apply the jam. Place the almond.
Coat the bottom of the finger in jam!
Normal Punjabi Atta Cookies/Atta Cookies are baked till they're golden all over. I baked this cookies until they just got slight color in the bottom. For realistic look!
Isn’t that simple n easy? What you waiting for? Make them and enjoy!!
Its Halloween Time! Lets make a delectable Pumpkin Cake without oven!! The sponge cake which is made for this is one of the best I’ve ever had! Combination of Pumpkin and the Garam Masala is divine! Let us have a look at the text recipe 🙂
For Sponge Cake: Plain Flour - 1 Cup + ⅛ Cup(For Coating)
Condensed Milk - ½ Cup
Sugar - ¼ Cup
Butter - ¼ Cup
Pumpkin Puree - ⅓ Cup (More or less)
Baking Soda - ¼ Tsp
Baking Powder - ½ Tsp
Salt - A Pinch
Garam Masala - 1 Pinch to 1 Tsp
For Filling: Melted White Chocolate - 120 gms
Whipped Cream: 20gms + 50gm
Nuts: As desired
For Icing: Buttercream - ½ Cup
Fondant - Orange and White
Melted Chocolate - To Coat
Other: Dark Choco Chips
For Sponge Cake: Heat up a cooker with 2 cups of salt, wire stand, perforated plate in low flame.
In a mixing bowl, add the butter. Beat well. Add the sugar. Beaten it until light and fluffy. Once well creamed, add the condensed milk. Beat until light and thick.
Using a sifter, sift the plain flour, baking soda, baking powder, salt, garam masala.
Fold the dry ingredients in the wet ingredients. Add the ⅓ Cup of Pumpkin Puree.
If the mixture feels very thick, add 2-3 tbsp of pumpkin puree. Fold that in!
Take a bundt pan, grease it well with oil. Add the ⅛ Cup of Flour. Wobble the pan. The flour should coat the pan really well.
Add the cake batter to this pan using a spoon. Tap it well.
Transfer this bundt tin to the preheated cooker. Cook for 25 mins in low-med flame. Flame should be on the lower side.
After 25 mins, check with a toothpick. If comes out clean, cake is ready.Take it out and let it cool.
Once slightly cool, use a knife and loosen the sides of the cake and flip it over to a plate.
For Filling: Take 20 grams of whipped cream, mix it with Melted White Chocolate 120 gms. (This step is optional, you can just fill whipped cream)
Add this mixture to the hole in the cake. Spread it and add some nuts. Now fill the remaining area with some whipped cream.
For Icing: Spread a thin layer of buttercream to the cake.
Roll out orange fondant into a thin sheet dusting cornflour to prevent sticking. Once rolled, dust off the excess flour and transfer this fondant to the cake.
Press down the fondant to ensure it sticks. Cut off the excess fondant using pizza cutter.
Take a little amount of white fondant, shape it to the stem shape. Coat it with some dark chocolate. Keep it in freezer for 5 mins.
Wet your hands in water and spread the water in the stem's bottom. Now stick this stem to the cake.
For Carving: Use a carving knife and carve a Jack-O-Lantern! Or use choco-chips and make the JOL Face!
I'm not good at creativity so i dint carve a JOL Face. You can ofcourse do that, the color inside is same as a pumpkin! I keep the flame on the lower side. You could also bake this cake in a Preheated Oven at 180 Degree C for 25 mins!
Make this awesome cake in Fall Season or Halloween or anytime in the year! Enjoyyy!
There are few things in this world, which are an instant, I mean who wants to survive on instant food. But, wait a minute khaman is something in which every one who has tasted would survive every morning with khaman dhokla, kachoris and jalebis!
Super easy, and super yum.
Without any further ado, here is the simple recipe of this awesome snack cum breakfast cum anything 😛
In a bowl, add besan, turmeric, salt, sugar, red chili. Add water and make a semi thick batter. Let it rest(optional) for 10 mins.
Now add the oil, lemon juice. Mix well.
Take a cooker, add a wire rack and a perforated plate. Add some water to cover perforated plate.Let it boil.
Take a cake tin of 7" or use any steel/aluminium container. Grease it well.
Once water boils, add the eno to the batter and the mix well. Now add the batter to the tin and transfer the tin to the cooker and cover it. Cook for 20 mins in med flame.
For tadka:In a tadka pan, add the oil and rai, sarso. Once crackles, add the green chilies, hing, curry leaves, curry leaves. Add the salt, sugar and ¾ cup water. Let it boil. Once boils, cool it down.
Once the dhokla is cooked, let it cool. And then cut the dhokla into desired sizes. Now add the tadka spread it really well. Now let it rest for 10 mins. Now cover n flip over. I used a steel box, which had a air tight lid. So the flipping is easy. Flipping the container ensures the even juiciness
Everytime I eat it, I fell in love with it each time 😀
Chili Flakes, Oregano, Dried Basil, Salt, Pepper As Required!
Mix the flour(s), Make a well, add the salt, sugar, yeast in there. Add the warm water and mix. Let it rest for 10 mins(OPTIONAL)
Mix and make a sticky dough, using warm water. While making dough, add the 1 tbsp oil!
Now add one more tbsp oil and start kneading. Dough should be very sticky. It will all stick in the platform/paraat but dont worry, slowly slowly as it gets kneaded it will leave the surface. Knead for 10 mins.
Apply the rest 1 tbsp oil over the dough and cover. Rest for 1 hour. Poke a hole in the side of the dough. if the hole stays, its ready!
Punch the dough. Dust flour and make 4 parts of it. Roll it into 7 inches. Now Add this dough into a oiled baking tray/cake pan/normal aluminum/steel box in which you make your cake. Let it rest for 10-30 mins.
Take a idli cooker/normal cooker. Add 1-2 cup salt. Apply a wire rack and a perforated plate over it. Cover and heat for 5 mins in medium flame.
Add the cake pan into it. Bake for 10-12 mins.
Cool and use.
Take a biggg karahi, add the base. Cover and Toast until brown in the side where you want to add the toppings in low flame. Take it out. Let the karahi heat in low flame covered.
And then apply oil to the sides of the base. This will make the sides shine!!
Apply sauce, add salt-oregano-chili flakes-basil. Add some cheese, onion, capsicum and olives, salt, oregano, chili flakes. Add cheese.
Add this to the karahi, and cover and cook until the bottom is golden.
Take it out and sprinkle oregano basil chili flakes salt pepper. And serve!!!!
I enjoyed every bit of it.. The taste was out of the world.. Also, the freshness of the base was sinful!!
Hey Foodies, Here, I am with the perfect recipe of Rasgulla for you!! This is ought to be my favorite Indian Sweets.. I’ve failed, over 30 times to prepare this, Sigh! Just for you all.. Finally, after 4 months from my first try.. Here, I have the perfect recipe for you all!!
I would suggest, watch the video and see the consistency of the chenna to get the perfect rasgullas.. If the chenna is over kneaded, it wont work, if its less kneaded, it wont workout! So, see and consistency and prepare this… The key to get a perfect rasgulla is lying on the moisture content and the kneading.. Many recipes mention to knead for so and so minutes.. But the time depends upon the quality of chenna.. As i mentioned in the video..
Mix lemon juice with 2 tbsp of water. Line a colander with muslin cloth/dupatta/cheese cloth.
Once, the milk boils, switch off the flame. Wait for 30 seconds, add about ½ of the lemon mixture and stir well.. It should start curdling. Add a few more drops and stirring again.
Once the milk is curdled and greenish whey is out. Pass it through the cheese cloth lined colander.
Wash the chenna with some cold water. This will remove the lemon thing and will also help in making soft chenna.
Gather the sides, and lightly squeeze the chenna. Dont apply much pressure. Lightly squeeze. After that, hang this for 30 mins in a kitchen tap or a cupboard.
While the chenna is hanging, take a pot which is wide and is deep. The more the deeper and wider, the better! I took a cooker which is of 3.5l. Any pot works as i dint close the lid of it.
Add 10-11* cups of water to the cooker and 2 cups* of sugar. Heat that up!
Take the chenna out from the cheesecloth, it should be dry* but moist*. Start kneading this.
Kneading time depends upon the quality of milk. I wont give a specific time, just knead until it gathers all together, no lumps and bumps are there. And some fat will start releasing, as soon as it starts releasing, stop there and make balls. Make smooth round balls of about 1" diameter.
You would need atleast 4" of sugar syrup in the pot you are cooking and atleast 10" of width. Calculation behind it is, the 1" will expand into 2", and you atleast need 2" more for the rasgulla to swim in the syrup to ensure it is round. The more the height and width, its better!
Now when the syrup is boiling, add the balls into it and cover it. Setup a timer of 15 mins! The water should be continuously vigorously boiling.. I keep the flame on the higher side!
After 5 mins, open the lid once, and stir with utter care. Cover and do the same after 10 mins.
As soon as the timer rings, transfer the rasgullas to a bowl with a good amount of syrup!
Now the most patienctic thing, you'll need to wait for a 6-7 hours..
After 6-7 hours, it'll be soft, juicy, moist, spongy, it'll hold its shape and will be heavenly!
Serve it cold!
Milk - Use Full Cream Fresh Cow Milk for best results.. Most of my failed attempts are due to the milk.. It has to be Pure! Sugar - Sugar quantity depends upon the pot size. The ratio of sugar water i prefer is 1:5. Chenna - It has to be dry but also should have a little amount of moisture. If the chenna is dry, rasgullas will be dry/will dilute with syrup. If it has much of moisture, rasgullas will be flat/dilute/crack.. Kneading - Follow this simple rule, knead until it starts leaving the fat/ghee! Once you feel the plate and your hands are getting greasy, make balls and cook! Rasgulla Size - You can make them smaller or big, its up to you! Ideal size if 1 inch diameter when raw. It'll be double in size when cooked! Sugar Syrup - You need atleast 4" or more of deepness of sugar syrup in the pot you are using for making this to ensure they remain round while cooking. Pot's width should atleast be 10 inches. Sugar Syrup should be continuously boiling while they are cooking! You can clean the sugar syrup if you want crystal clear sugar syrup. To do so, add 2 tablespoon of milk to boiling sugar syrup. Remove the scum which will float in just another 10 seconds. And then cook the rasgullas. You can use any pot with a lid. Ideal size of pot for 8 rasgullas: 10 Inch Width 6-8 Inches Height! You can cook upto 10 rasgullas in this big cooker and this much syrup. But i make 8 or less to be on the safer side! Sugar syrup can be used again to make this delicacies again. Sometimes i make these in batches when making more than 10!
I love it the next day, but my craving does not let it stay it for that long.. They get finished as soon as they are cooled.. Feel free to ask me any queries about this.. I have the solution of this rasgulla.. Whether its dry rasgulla, or flat, or the rasgulla broke into syrup, or they cracked, or they diluted into syrup or so.. 🙂 And dont worry, even they go awry, we have solutions for them..And one can make something out or other from it.. Its easy to make, but its tricky! Try it and let me know the outcome!!
Today, its Day 5! I am not fasting, but my mom is, and i am also getting to enjoy this lovely spreads that i make for her..
People fast in different styles as per their preference, some fully avoid the grains and pulses and eat only fruits and specific flours. Though, my mother follows a satvik diet as we feel it is the best choice.
I was feeling lazy, so dint make anything special today.. Ofcourse, the reason behind the simple spread was also that from past 2 days mom was feeling that the food was on the heavy side.. So, this day was pretty simple with no much on the meal but with a starter, I hope you like it. Do drop in your comments!
What’s in there?
Mix Dal, Masala Alu Beans, Rice, Roti, Sabudana Vada(Starter) with Green Chutney, Potato Chips and Fryums and Malai Pedas