Today is the last day of 2013.. And we have the last recipe of 2013.. Happy New Year!! 🙂
Its Pizza Time! Who does not love pizza? Lets make some Pizza which is oven free, yeast free. Oh yes, This is a instant pizza.. You can rock and roll in less than 20 mins.. Whenever you want to enjoy pizza, make some at home rather than calling for one cause its healthy, fast to make and is fantastically tasty!
Pizza without Oven, Yeast. Instant Pizza - Eggless Baking Without Oven
For Base: Maida/Plain Flour - ½ Cup
Yogurt - As required to make dough
Salt - To Taste
Baking Soda - ¼ Tsp
Baking Powder - ¼ Tsp
Mixed Herbs - 1 Tsp [Optional]
For Instant Sauce: Ketchup - 2 Tbsp
Salt - ¼ Tsp
Garlic Paste - ⅛ Tsp
Mix Herbs - 1 Tsp
For Topping: Onions - As required
Capsicum - As required
Cheese - As required
Pizza Sauce - As required
Salt, Pepper - To Taste
Mix Herbs - As desired
Oil - 1 Tbsp
For Base: Take 2 cups of salt and add it to a kadhai/cooker then place a wire stand and cover the pot/cooker and switch on the flame in med.
Add the ingredients in a bowl/kneading plate and make a soft dough.
In a floured surface, roll the pizza and transfer the base into a 7" cake tin or any utensil. Prick holes using fork. And transfer the base into the preheated cooker/kadhai and cook for 5-6 mins.
Pizza base is ready.
For Sauce. Mix everything and keep aside.
For Finishing Pizza: Heat a big pan/kadhai covered without anything inside for 5-6 mins.
If you wish to toast the pizza on side where you wish to put toppings, toast it in the kadhai until light brown.
After the pizza is toasted on the topping side, brush down the pizza with oil. Now spread the sauce, then some cheese, onions, capsicum, salt, pepper, and again some cheese. Smear the left over oil over the cheese.
Transfer the pizza in the preheated kadhai and cook for 5-7 mins.
After its cooked, sprinkle herbs if you wish and serve Hot!
Lava Cake, Or Molten Chocolate Cake, Or Molten Choco Lava Cake, or Molten lava cake. Whatever you call. Is a partially cooked chocolate cupcake stuffed with chocolate. Chocolate on top of chocolate sounds exotic isn’t it?
Thanks to Aleesha, for requesting this.. I tried my hands just cause it was a request from a viewer.. Loved the results.. It was phenomenal.. Though had to experiment a couple of times 😛
I’ve received many questions, comments, emails regarding whipped cream.. Sourcing Whipping Cream or whipped cream in India is not that easy. But we do get a low fat cream, which is usually used for curries/cooking.. The cream being a low fat, is not easy to whip.. After a couple of tries, I’ve achieved the stiff peaks..
So let us start whipping up the low fat cream which is perfect for anything! 😀
Whipped Cream from Low Fat 25% Cream | Baking Basics
Low Fat Cream(Amul Brand) - 1 Small Pack (200ml)
Sugar - 2 Tbsp
Take the cream pack, and snip of the top of the pack and refrigerate it for minimum 4 hrs or overnight.
Also keep the bowls and the beaters/whisks in freezer for minimum 30 mins.
Now scoop out the thick part of the cream in a bowl.. The thick part will be settled up in the top..
Place the bowl in another bowl which has a few ice cubes. Start whipping the cream using a beater/hand whisk.
After 5 mins(10-15 mins using hand whisk) the cream must have doubled in volume, add in the powder sugar.
Start beating again and whip until its stiff. It'll take a lot of time but it'll whip.
Use it straight away or refrigerate/freeze until ready to use.
Just ensure you have not shake(d) the cream pack. Make sure the ice bath is cold. The beaters, bowls, cream packs are chilled. If atmosphere is hot, try to move to a colder area to ensure the cream whips easily If the cream is not getting whipped, it might need some more whipping! With hand whisk it takes a minimum of 25-30 mins.
Sounds fairly easy isn’t it? Its very easy.. Watch the video for more clarity in recipe.
Til Chikki, Til Chakki, Sesame Brittle, Tilgul, Til Patti, Gajak.. Many names, one quick and fast to make sweet snack liked by everyone! These crunchy sesame brittle are usually prepared in the Sankranti but who cares? Make them any time in the year and enjoy!! In Sankranti, we make this til chakki, til laddu, ghewars, phini, atta laddu and many more dishes!!
This til chakki/patti is so so delicious that you cant stop yourself from having more specially when its warm 😀
Few months back, we had started Eggless Baking Without Oven Series.. I’m happy that you all like the series.. This time around, I’ve got White Forest Cake for you all.. Its, without oven, without condensed milk, without eggs.. And its superbly delicious!
The sponge broke due to mishandling by me.. But that does not matter.. In a pastry/cake, what matters for me is the look and the taste! I completed the cake by the thought, a broken cake can always be reassembled! A tip for you, when making this cake, refrigerate this for atleast 4 hrs to prevent the breakage and handle with cake care 😛 Cakes made with curd are super moist,soft and delicious.. So take care of the sponge that’s it, the taste is guaranteed!
White Forest Cake - Eggless Baking Without Oven, Without Condensed Milk
For Sponge: Maida/APF - 1½ Cup
Baking Soda - ½ Tsp
Baking Powder - ¾ Tsp
Sugar - 1 Cup
Butter - ½ Cup
Thick Yogurt/Dahi - ¾ Cup
Milk - ½ Cup
Vanilla Extract - ½ Tsp
Lemon Zest - ½ Tsp
Lemon Juice - From one lemon
Salt - ¼ Tsp (If using unsalted butter)
For Assembling: Whipping Cream: 500-600 Ml
Sugar - 4 Tbsp
Chopped Strawberry's: ½ Cup
Halved Strawberry's: To Garnish
Sugar: 4-5 Tbsp
White Chocolate Compound: For making Flakes
For Sponge: Heat a idli cooker or a normal cooker(without whistle) or a normal big pot with 1-2 cups of salt, wire stand, perforated plate.
Sift the flour, baking soda, baking powder, salt(if using).
In a mixing bowl, cream the butter, sugar really well. Tip in the lemon, lemon zest, vanilla. beat well!
Add in half of the yogurt, sifted flour mixture, milk and fold well, now add in the rest flour, yogurt, milk and mix well.
Transfer the batter to a greased 7" cake tin or a normal utensil and place the tin into the preheated cooker and bake for 35-40 mins.
After baking, let the cake cool in the tin and after that let it chill in the fridge for 4 hrs or more.
For Assembling: Cream: Beat the cream in a bowl until soft peaks, add in the sugar and beat until stiff peaks.
Syrup: Mix the 5 tbsp sugar with 5-6 tbsp water.
For making chocolate flakes: Peel the chocolate with a peeler to make the flakes.
For completing: Place a plate over some bowls to make a turn table.
Place the cake over the turn table and make 3 layers of the cake using a long knife/serrated knife. Transfer the layers to a plate carefully.
Touch the turn table with a little bit of cream, and place the first layer. Smear some sugar syrup and make a thick layer of whipped cream. Spread 2-3 tbsp of chopped strawberry and cover the strawberry's with some more cream to make sure the second layer sticks. Place the second layer and spread the syrup, cream, berries then the third layer.
Spread some syrup. Now take a big dollop of whipped cream and spread nicely using a big knife/palette knife/spatula. See Video!
Place the cake in the freezer for 30 mins to 1 hr. Crumb coat have been set, now for the final icing, take a dollop of cream and spread it as shown in video! Spread the chocolate flakes all over the cake generously.
Transfer some cream to a piping bag with star tip, and make rosettes in top and bottom. And place halved strawberry's on top of the rosettes.
Place some big flakesand a big strawberry in center of the cake!
Cake is ready, refrigerate for 3-4 hrs or more and enjoy!
Due to my mishandling, the sponge broke, A Broken Cake can always be assembled! This has always boosted my confidence! I knew the ingredients we used to make the cake are good, and hence the result will be good! The cake was superbly delicious.. Make this cake and enjoy!
Winters are here.. I must say, there’s a nip in the air.. Its perfect time to make some Dal Bati Churma!!
My parents lived in Rajasthan for a couple of years.. Mom taught me how to prepare the unbelievably yummy Dal, Bati, Churma.. Dal for the dal bati churma is made with a couple of dals mixed.. Bati is the bread or the dumpling.. And the churma is the crushed batis/paratha’s which is sweetened.. Lets have a close look at the recipe.. Calorie conscious people, please dont look at the recipe 😛 Loaded with Ghee, Meant just for Winters 😀
For Bati: In a bowl/plate, mix the ingredients and make a stiff dough using sufficient water. Cover and let it rest for 30 mins.
After 30 mins, make 8 portions out of the dough. Place them in a baking tray, coat with some ghee. Bake these at 200 Degree C for 15 mins. Take out and flip over, bake for another 10 mins. Lightly press the batis with hands or potato masher and dip in ghee! Bati is ready.
For Churma: Make a stiff dough out of wheat flour, besan, ghee and sufficient water. Let it rest for 30 mins. Make 2 portions out of the dough. Place them in a baking tray, coat with some ghee. Bake these at 200 Degree C for 15 mins. Take out and flip over, bake for another 10 mins.
Crush these with hands or potato masher. And pulse twice in blender(optional to pulse, these batis just get break with hands). Add ghee and sugar and mix well. Churma is ready..
For Dal - Soak the dals for 2 hr and pressure cook with some salt. Heat some oil in a pan. Once hot, add in the cumin, hing. ginger, garlic, gr chili. Cook until brown. Add in the onions, salt. Cook until onions sweat.
Add in the tomatoes, stir and cook until tomatoes are mushy. Add in the chili powder, cumin powder, turmeric, coriander powder. Cook for another minute, then add in the cooked dal, and water. Stir and simmer for 10 mins.
Add in the kasoori methi, amchur powder, coriander. Adjust the consistency by adding more water, let it boil. Dal is ready!
What are you waiting for? Go ahead, and pour that dal over that bati, crush with hands and dig into it.. 😉 Everything is stupendous!
You can reduce the ghee in the batis if you wish.. But more the ghee, the more its delicious! Instead of dipping the batis into ghee after its made, you can pour in 2 tsp of ghee in each bati!
Now, let me know what would you call this yummy chaat? If we look in a way, its Tikki Chaat, in another way its Ragda Pattice.. This is how i make this and i call this Ragda Pattice.. Although, this is neither Ragda Pattice or Tikki Chat. But whatever you call, this is the most demanding chat in my home after Pani puri 😀
That seems mouthwatering isn’t it? Lets have a look at the recipe and yes, make sure you make this and let me know the outcome! The recipe seems long on paper, but its very easy to make!
For Ghugni/White Peas Curry - Vatana/White Peas - ½ Cup
Onions - ¼ Cup
Tomato - ½ Cup
Tamarind - As desired
Coriander - As required
Oil - 2 Tsp
Cumin - ½ Tsp
Chili Flakes - ¼ Tsp
Gr Chili - As desired
Salt - To Taste
Red Chili Powder - 1 Tsp
Turmeric - ½ Tsp
Coriander Powder - 1½ Tsp
Cumin Powder - ½ Tsp
For TIkki - 6-7 Boiled and Mashed Potatoes.
Coriander - Handful.
Salt - To Taste
Black Salt - ½ Tsp
Chili Powder, Coriander Powder, Cumin Powder - 1 Tsp
Chili Flakes - 1 Tsp
Chat Masala - 1 Tsp
Garam masala - ½ Tsp
Oil - To Shallow Fry
For Making the Chat: Thick-Sweet Yogurt - As required
Sliced Onions : As required
Coriander - As required
Roasted Crushed Peanuts - As required
Tamarind Chutney - As required
Sev- As required
Chat Masala - As required
Black Salt - As required
Red Chili Powder - As required
Salt - As required
Roasted Crushed Cumin - As required
For Ghugni - Soak the dry white peas/vatana overnight. Drain and wash 3-4 times, Transfer to a cooker with sufficient water and salt and pressure cook for 5 whistle's in high and then simmer for 10 mins.
Heat a pan with oil, add in the cumin, chili flakes, gr chili. Stir well. Add in the onions. Cook until brown. Add in the tomatoes, salt. Cook until tomatoes are mushy.
Add in the chili powder, turmeric, coriander powder, cumin powder. Cook for another minute. Tip in the cooked peas, and 2-4 cups of water. Once it boils, add in the tamarind, coriander. Cook for 10 mins.
Add garam masala and mix well. Ghugni is ready.
For Tikki - In a bowl, Mix in the potatoes, coriander, salt, black salt, chili powder, chili flakes, chat masala, garam masala. Make 8 portions and flatten them little like tikki,
Heat a tawa with 2 tsp oil. Once hot, place the tikki and cook until brown on both sides smearing oil in between.
For making the chat: In a plate. place a tikki. Add in the hot ghugni, cold yogurt, sliced onions, roasted crushed peanuts, tamarind chutney, salt, chili powder, black salt, chat masala, cumin powder, coriander, sev. Garnish as desired!
You can bake the tikki at 200 C until brown.
Now while typing,
my mouth is watering.. Whatever you call, Ragda Pattice or Tikki Chat or whatever. Trust me, make it once.. You’ll never forget it and you’ll make it again and again!
Today, I’ve got canapes with chatpati chaat stuffing.. This is so easy to make that you can rock and roll in less than 5 mins, and and thats not all, this is toasted and not baked which means even healthier!!
I can guarantee that one will ask for more and more.. So lets have a look at the recipe!
Dal Makhani, As the name says, Makhani. Which means buttery.. This butter, creamy, rich and delicious Dal Makhani can beat any one.. Goes well with any Indian Flat bread or Rice! Lets have a look at the recipe.