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Nutella & Banana Shake | Collaboration with VidyasCooking | Summer Coolers & Shakes

Hi Foodies,

Nutella and Banana in a shake? Oh Yumm!

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Vidya Ji has brought Lovely Singh for you all, Check out the recipe.

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Combination of Nutella and Banana in a shake is awesome, feel free to adjust the amounts as you prefer let’s have a look at the recipe.

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Nutella & Banana Shake | Collaboration with VidyasCooking | Summer Coolers & Shakes
 
Ingredients
  • Milk - 1½ Cup
  • Nutella - 3½ Tbsp {or more!}
  • Banana - 2 Small {or less!}
  • Sugar - 1 Tsp
  • Ice Cubes - 5-6 {Opt}
Instructions
  1. Just dump in everything in a blender and give it a good blend.
  2. Serve Cold!
Notes
I'd suggest to add one banana.. I also like with one, but you can adjust as you prefer.

Energize & Chill yourself with this shake which gets ready in less than a minute! 🙂

Watch the Video Recipe:

Vidya Ji’s Lovely Singh:

That’s it for today!

Hope to hear from you soon :)

Thanks for stopping by,

CookingShooking is on YouTube, Facebook, Google+, Twitter!

 

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Black Forest Ice Cream Cake | 10000+ Subscribers Celebration | Eggless Baking Without Oven

Thank You so so so much! We’re now a family of over 11,000+ People.. Kuch meetha ho jaye(Lets have something sweet) 😉

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After thinking a lot whether a 10,000 shaped cake or cookies I finally had to make this Black Forest Ice Cream Cake which is spectacular cause the cutters for cookies were’nt available and the 10,000 carved cake would be huge!

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This was irresistible, I mean it! You just cant stop eating this! Why not, its a amazing combination of a pastry and ice cream! Lets get CookingShooking!

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[widget id=”text-5″]
Black Forest Ice Cream Cake
 
Ingredients
  • For Sponge Cake: Plain Flour - 1¼ Cup
  • Powdered Sugar - 1 Cup
  • Oil - 5 Tbsp
  • Milk - 1 Cup
  • Lemon Juice - 1¼ Tbsp
  • Cocoa Powder - 2½ Tbsp
  • Corn Flour - 1½ Tbsp
  • Baking Soda - ½ Tsp
  • Instant Coffee - ¼ Tsp [Dissolved in 1 Tbsp Hot Water}
  • Vanilla Essence - ½ Tsp
  • For Ice Cream: Whipping Cream - 1¼ Cup
  • Milk - ¾ Cup
  • Condensed Milk - ¾ Cup
  • Powdered Sugar - ½ Cup
  • Vanilla Essence - Few Drops
  • Other Ingredients: Whipped Cream - 1 Cup
  • Dark Chocolate - 25 Gm
  • White Chocolate Ganache - ½ Cup
  • Red Cherries - Few
  • Melted Chocolate for Lace: 50 gm Optional
Instructions
  1. For Cake: Preheat your oven to 180 C.
  2. In a mixing bowl, add in the plain flour/maida, sugar, cocoa powder, corn flour, baking soda and mix well.
  3. In another bowl, add the oil, milk, instant coffee, vanilla essence, lemon juice and mix well.
  4. Add the wet mix to the dry and give it a whiz. Now transfer this to a 7" Greased Cake tin and bake for 30-35 mins in a preheated oven at 180 C.
  5. For Ice Cream: In a bowl add the cream and whip it to stiff peaks, now add the condensed milk and whip well then goes in the powdered sugar and mix well.
  6. Add the milk and vanilla and make sure everything is well mixed, pop this in the freezer for 5 hours.
  7. Take the cake out of the tin and slice it into 3 layers also level the top using a long serrated knife.
  8. Place some cling wrap or aluminium foil at the bottom try of Spring Form Tin/Loose Bottom Tin. Now keep the first slice of the cake then ⅓ of the semi frozen ice cream, then cherries..Place the second layer and repeat the process.
  9. Now comes the third layer after the third layer add the remaning ice cream and pop this back in the freezer for a minimum of 6 hours.
  10. After its frozen hard loosen the ice cream cake from the tin using a knife and take it out on a turn table or a plate.
  11. Now spread whipped cream all over the cake, be quick! Sprinkle the choco shavings.
  12. Pop back in the freezer for 30 mins then take it out and spread more cream to cover the chocolate shavings.
  13. For lace, take a butter paper and cut it in the appropriate size of the sides of the cake tin. Now make any design on that using melted chocolate.
  14. Take it and place it on the sides of the cake. Now peel the butter paper.
  15. Pipe border in the bottom. And place a edible sheet or sprinkle more chocolate on top and make a border on top as well.
  16. Freeze for another 2-3 hours and enjoy!
Notes
For White Chocolate Ganache: Take 200gm Chocolate and keep it in a bowl. Heat 100ml cream and add the cream to the chocolate and leave it for one minute. Now stir well. Once all combined and smooth, cover and refrigerate for 4 hours. Now take out and whip it, transfer to piping bag and use!

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This is will you go gaga over it! When two amazing desserts come together something exotic happens!

Why not give it a try? I’m sure you’d love it!

That’s it for today!

Hope to hear from you soon :)

Thanks for stopping by,

CookingShooking is on YouTube, Facebook, Google+, Twitter!

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Oreo Shake Recipe | Summer Coolers

Heya Foodies!

Summers are in full swing, Whats better than some coolers? I and Vidya Ji from Vidyascooking have collaborated together to bring 8 exotic, refreshing drinks and shakes for you all!

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Check out what she has brought for you all! 🙂 Watch her recipe, Click Me!

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Now, Oreo Shake is one of the most relished shake.. Well, that has to be, small bits of oreo in a rich creamy shake is out of the world! Lets see the recipe!

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[widget id=”text-5″]
Oreo Shake Recipe | Summer Coolers
 
Ingredients
  • Oreos - 5
  • Vanilla Ice Cream - 2 Scoops
  • Sugar - 1 Tsp
  • Whipped Cream - As required
  • Milk - 1½ Cup
  • Ice Cubes - 5-6 {Opt}
Instructions
  1. In a blender, Pop in everything except the cream.
  2. Give it a whiz, I'd suggest blend as less as possible for a thick shake, blending more will make a powder of oreo and ice cream will melt.
  3. Transfer the shake to glasses and top it up with whipped cream 🙂 Place a oreo if you wish.

Give yourself a minute in this scorching heat to make this out of the world shake!

Do Watch the video recipe:

Vidya Ji’s Nimbu Nariyal Sikanji is impeccable! 😀

That’s it for today!

Hope to hear from you soon :)

Thanks for stopping by,

CookingShooking is on YouTube, Facebook, Google+, Twitter!

 

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Eggless Chocolate Cupcakes in Cooker | Eggless Baking Without Oven

Hi Foodies,

White Chocolate Ganache Recipe in Notes Section!

Whether you’re a chocoholic or not, You’re going to go gaga over this!

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This eggless chocolate cupcakes are to die for, the texture is soft as pillow, taste is rich, creamy along with the extra chocolaty goodness here or there with the choco chips..

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What are we waiting for? Lets dig straight in the recipe! Not to forget, you dont want to make any excuse of the eggs or the oven in the recipe, just because its without them! 😀

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Eggless Chocolate Cupcakes in Cooker | Eggless Baking Without Oven
 
Ingredients
  • Plain Flour - ½ Cup
  • Powdered Sugar - ½ Cup
  • Milk - ⅓ Cup
  • Choco Chips - 2 Tbsp
  • Oil - 2 Tbsp
  • Cocoa Powder - 1 Tbsp
  • Corn Flour - ½ Tbsp
  • Lemon Juice - ½ Tbsp
  • Baking Soda - ¼ Tsp
  • Vanilla Essence - ¼ Tsp
  • Salt - 2 Cups{For Baking}
Instructions
  1. Take a big pressure cooker or idli cooker and add in the salt. Now place a wire stand and a perforated plate over it. Cover and remove the whistle(if using pressure cooker) or loosen the whistle if using idli cooker.
  2. Heat this up in med flame.
  3. In a mixing bowl, add the plain flour or maida, powdered sugar, choco chips, cocoa powder, corn flour, baking soda. Mix well.
  4. In another bowl, add the milk, oil, lemon juice, and vanilla and mix well.
  5. Add the wet mixture to the dry ingredients and mix well.
  6. Take individual muffin moulds bars had coats! or silicone moulds. I usually prefer to place silicone moulds inside the aluminum individual moulds juse because the aluminium ones are sturdy to stay stable and silicone ones are nonstick.
  7. Add the batter to 6 moulds. Now transfer this to the cooker and bake for about 15 mins in med flame. I baked in two batches.
  8. Once baked let them cool before icing, or enjoy them warm as it is!
Notes
I frosted my cupcakes with White Chocolate Ganache. Take 200gm white chocolate and chop it. Boil 100ml cream and add the cream to the chocolate. Let it sit for a minute, then mix well. Now as it gets smooth, cover with cling wrap and let it refrigerate for a minimum of 5 hours. After its chilled, whip it for 5 mins then transfer to piping bags, now pipe and enjoy! 😀 I just like my cupcakes when they are room temp, not very cold they're very very yummy when they're room temp.

Once you start gobbling, you cant stop! I ate 3 at once 😉 😛 The softness, taste, combination is unpredictable!

Let’s make the recipe even simpler, watch the video recipe!

That’s it for today!

Hope to hear from you soon :)

Thanks for stopping by,

CookingShooking is on YouTube, Facebook, Google+, Twitter!

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Pizza Base Recipe | Without Yeast and Oven | Eggless Baking Without Oven

Hey Foodies,

Pizza, Pizza, Pizza!

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We all get a pack of pizza base and make pizza in a jiffy.. Well, many reasons behind, some dont know how to make one at home, some dont get the so overhyped “Good Yeast” to make that and some just for the sake of the instant thingy!

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Well, Here I bring my Pizza Base Recipe, its made without oven, its without any yeast, and ofcourse gets ready in 10 mins! And the freshness is out of the world! Also, you can add your favorite ingredient to the

base, from onions to basil! I’ve tried onion, garlic, basil. chili flakes, oregano and it tastes fantastic!

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Let’s make pizza bases, 10 minutes in total and a fresh pizza base which tastes awesome!!


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Pizza Base Recipe | Without Yeast and Oven | Eggless Baking Without Oven
 
Ingredients
  • Plain Flour/Maida - 1 Cup
  • Yogurt - ½ Cup
  • Baking Soda - ½ Tsp
  • Baking Powder - ½ Tsp
  • Salt - To Taste
  • Mixed Herbs - ½ Tsp {Opt.}
  • Olive Oil - 1½ Tbsp
  • Plain Flour - For Dusting
  • Salt - 1½ Cups {For Baking}
Instructions
  1. Take a idli cooker or pressure cooker or any huge pot and add in the 1½ cups of salt to it. Spread it well and place a wire stand and put up a perforated plate over it.
  2. Cover and heat it up in med flame. Remove the whistle if using pressure cooker and loosen the whistle if using idli cooker.
  3. In a bowl or a kneading plate add the plain flour, salt, baking soda, baking powder and herbs{if using}. Mix well and add yogurt and make a sticky soft dough.
  4. Once dough is formed, add oil and knead for a minute. Divide the dough into two for 7" medium thick pizza bases. Adjust if you want thin crust/thick or small/big pizzas.
  5. In a dusted platform roll the portion, if required dust some flour.
  6. Take a 7" cake tin or any plate/utensil. Grease it well with some oil. Sprinkle some flour. Only flour also might work! I've not tested so far. but there's a risk of it getting stuck to the utensil/tin.
  7. Now prick some holes into it using a fork. Transfer this to the cooker/pan and quickly close it.
  8. Bake for 5-6 mins in medium flame. Take it out and enjoyy!
Notes
As there is yogurt, I'd not suggesting storing this for more than 2 days. Do not refrigerate.
If you have made normal dough without herbs and want to add herbs like i did for one. Just knead in the herbs to the dough!

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Oh Yumm! Why buy that stale base when you can spend your just 10 mins for such an awesome base which you can customize as well!

No more excuses, cannot get any simpler! Do write in to how it goes via comments section or via email at yaman@cookingshooking 🙂

That’s it for today!

Hope to hear from you soon :)

Thanks for stopping by,

CookingShooking is on YouTube, Facebook, Google+, Twitter!

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Street Style Butter Dosa Recipe | Indian Street Food

Hie Foodies,

Now-a-days, Wherever you go you see these Dosa Bandi’s and they have something special to offer..

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From Tawa Idli’s to Butter Dosa to Tawa Vadas to Cheese Dosa.. Everyone has something special to offer, now what makes it special is a mix of spices{Karam Podi/Gun Powder} and butter.. Well, every bandi wala has its own recipe hence the taste is unusually impeccable!

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I want to convey special thanks to Foodies In Hyderabad for inviting me to one of their Breakfast Walkathon.. I couldn’t resist being a foodie, and got to taste some more of Hyderabadi Specialties! Be sure to join such foodie groups, they are awesome!

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For now, let’s have a look at the the recipe which most hyderabadi’s crave!

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Street Style Butter Dosa Recipe | Indian Street Food
 
Ingredients
  • 1 Cup - Parboil Rice
  • ¼ Cup Urad Dal
  • ¼ Cup - Chana Dal
  • ¼ Cup - Normal Rice
  • ½ Tsp - Methi Seeds
  • To Taste - Salt
  • 2 - Tomatoes [Sliced]
  • 1 - Onion [Chopped]
  • 100 Gm - Butter [Cubed]
  • 2-3 - Green Chili [Chopped]
  • ½ Cup - Karam Podi
  • ¼ Cup - Coriander
  • Cheese Slices [For Cheese Dosa]
  • For Upma: ¼ Cup - Suji
  • 1 Tbsp - Oil
  • ½ Tsp - Mustard
  • 1 Tsp - Salt
  • 2 Cups - Water
Instructions
  1. For Dosa Batter: In a bowl add both the type of rice and methi seeds. Wash it twice and soak it for 2 hours.
  2. After two hours, add the urad dal and chana dal let it soak for 2 more hours. Grind it to make a coarse paste. Somewhat smooth, if you feel the batter in your index finger you should be able to feel grains rest it should be smooth.
  3. Cover and let it ferment for 4-5 hours in summers or 7-8 hours in winter.
  4. After its fermented, add salt to taste and mix really well. Also add more water for desired spreadable consistency.
  5. For Making Upma: In a pan add the oil and let it heat up. Once its hot add the mustard and once it crackles add the suji,water,salt and give it a stir.
  6. Once it gets a roaring boil. Switch off the flame and let it cool.
  7. For Making Dosa: Heat a seasoned iron tawa or a nonstick tawa. Once hot, spread some oil and wipe that off with a piece of wet cloth.
  8. Now add two ladle fulls of batter and spread that. Switch the flame to high and once its slighlty cooked add 2 tbsp upma, 1 big cube of butter and 1½ tbsp of karam podi. Using a spoon spread that really well.
  9. Once it is well spread-ed add the onions, squeeze a tomato slice,add some green chili, throw in some coriander and let it cook for a minute.You can add a cheese slice if you wish.
  10. Half fold or full fold the dosa and take it out using a spatula and serve piping hot and dont forget to throw in some thin coconut chutney over it.
Notes
I've been experimenting with Karam Podi variations. Here's the latest one I had made. However, I'll update the recipe if i get even deliciouser podi! But this is amazing as well!
1½ tbsp Coriander
2 tbsp Chana Dal
1½ tbsp urad dal
10 Dry Red chili
1 Tsp Ghee
5 Garlic Cloves
3-4 walnut sized Tamarind Balls
1/2 tbsp Cumin Seeds
10 Curry Leaves
1/4 Tsp Hing
1/2 tsp Methi
1/2 Tsp Mustard

In a pan, add the ghee and add all the other ingredients and slow roast it until its well roasted. Let it cool completely then grind to a coarse powder. Use!

Yummmmm…. This is just impeccable!

Why not try it and amaze yourself?

That’s it for today!

Hope to hear from you soon :)

Thanks for stopping by,

CookingShooking is on YouTube, Facebook, Google+, Twitter!

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Triple Layered Mousse – Dark Chocolate, Mango, White Chocolate | Quick, Easy | Eggless Recipes

Hey Foodies,

Mousse, Usually made with eggs is a light and fluffy dessert served chilled.

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There are loads of ingredients usually.. But here, you can make a mousse with 3 ingredients only! Chocolate, Cream and Sugar(Which is optional!). Sounds enticing isn’t it?

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I love mousse specially Chocolate and Mango.. Here, I bring my triple layered mousse! 😀

[widget id=”text-5″]
Triple Layered Mousse - Dark Chocolate, Mango, White Chocolate | Eggless Recipes
 
Ingredients
  • For Dark Chocolate Mousse: 150 Ml - Whipping Cream
  • 75 Gm - Dark Chocolate
  • 3 Tbsp - Powdered Sugar
  • For Mango Mousse: 100 Ml - Whipping Cream
  • 100 Ml - Mango Pulp
  • 2 Tbsp - Sugar
  • ⅓ Cup - Water
  • 2 Gm - Agar/China Grass
  • For White Chocolate Mousse: 150 Ml - Whipping Cream
  • 75 Gm - White Chocolate
  • 3 Tbsp - Sugar
Instructions
  1. For White Chocolate Mousse: Boil water in a saucepan lower the flame and place a bowl over it and add in the white chocolate.
  2. Stir and melt it gently. As it melts, keep it aside or transfer into another bowl so that it cools down faster.
  3. In a mixing bowl, add the whipping cream and whip it to semi stiff peaks. Add the sugar and whip to stiff peaks.
  4. As the white chocolate cools to room temp, add a part of whipped cream to it and mix it well. By doing this we're tempering the cream so that the chocolate does not solidifies due to temperature shock and we get a creamy result at the end.
  5. Now add all the cream and give it a whiz. White chocolate mix is ready.
  6. For the Mango Mousse: Add the water to the agar agar. Let it soak for 10 mins.
  7. In a bowl add the cream and whip it to semi stiff peaks then put in the sugar then whip it to stiff peaks.
  8. In a pan, add the soaked agar and cook that in med flame stirring until everything well dissolves. In another pan heat the mango pulp until its quite hot.
  9. Add the dissolved agar to the hot mango pulp and mix well. Add this mix to the whipped cream and give it a gentle mix. Mango mousse is ready.
  10. For Dark Chocolate Mousse: Repeat the same as white chocolate. Small recap: Melt the Chocolate over a simmering water. Let it cool. Whip the cream, add sugar and whip till stiff peaks. Now temper the cream with chocolate then mix both well. Dark Chocolate Mousse is ready.
  11. Transfer these into individual disposable piping bags.
  12. Pipe the mousse as you prefer in shot glasses/decorative glasses.
  13. Chill for 2-3 hours before serving. Enjoy!

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I just felt, I’m in heaven eating Flavored Clouds! ^_^ 😀

Video Recipe:

 

Why not try it and amaze yourself?

That’s it for today!

Hope to hear from you soon :)

Thanks for stopping by,

CookingShooking is

on YouTube, Facebook, Google+, Twitter!

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Choco Bar Recipe – Beat the Heat | Without Ice Cream Maker – Easy, Eggless

Hi Foodies,

Chocobar.. Yumm!!

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Those Ice Cream carts on the roadside with the ice cream menu hanging.. And this chocobar.

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Let’s relive those memories by making this at home with 8 simple instructions.. Let’s Beat the Heat!

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Choco Bar Recipe - Beat the Heat | Without Ice Cream Maker - Easy, Eggless
 
Ingredients
  • Whipping Cream - 1 Cup
  • Vanilla Essence - 2 Tsp
  • Milk Chocolate - ⅓ Cup
  • Powdered Sugar - ¼ Cup
  • Milk - 1 and ¾ Cup
  • Milk Powder - ⅓ Cup
Instructions
  1. In a bowl add the whipping cream and whip it to semi stiff peaks. Add the sugar and whip it till stiff peaks.
  2. Add the vanilla and milk powder. Mix well and add the milk. Fold well.
  3. Pop it in the freezer for about 3-4 hours.
  4. In a bowl, add the milk chocolate and place it over simmering water in a saucepan and melt the chocolate.
  5. Take a popsicle mould or a bar chocolate mould and coat the insides of the mould with chocolate. You can use a spoon or a piping bag. Piping bag works better.
  6. Remove any excessive chocolate and pop it in the freezer for 3-4 mins or until the chocolate is set and is chilled.
  7. Spoon the semi frozen ice cream and put in the stick. Pop again in the freezer and let it be in there for 3-4 hours.
  8. When ready to serve, dip the mould in room temp water for 10 seconds and shake the water. Now turn it around and try to take one bar out slowly shaking the handle. Enjoyyyy!
Notes
I used a mix of Dark and Milk Chocolate.
You can add some peanuts to the chocolate and the coat the mould for a nutty bar 🙂

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I cant resist, let me get one more till then why not have a look at the video recipe?

Irresistibly Irresistible! This is the icecream I have had the most and relish the most! But now no more store bought ones! 😀

This was my last recipe in my Ice Cream Week.. But hey, I’ll surely bring some more here or there 🙂

Hope to hear from you soon :)

Thanks for stopping by,

CookingShooking is on YouTubeFacebookGoogle+Twitter!

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Nutella Hazelnut Ice Cream – Beat the Heat | Eggless – Without Ice Cream Maker

Hie Foodies,

Whether its in a slice of bread or over a paratha or in cupcakes, or just straight from the jar in a spoon or any form.. Its your favorite right?

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Smooth, Creamy, Luscious Hazelnut Butter or Nutella is one of the most relished spreads worldwide.. That’s sensational! Well, in a ice cream it’ll be top notch isn’t it? Oh yeah! Here I bring my Extremely Creamy like Soft Serve kind of gooey Nutella Hazelnut Ice Cream which also has crunch from hazelnuts! I <3 that 😀 I can eat a whole liter of ice cream at once, LOL! Let’s Beat the Heat!

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Nutella Hazelnut Ice Cream - Beat the Heat | Eggless - Without Ice Cream Maker
 
Ingredients
  • Whipping Cream - 1 Cup
  • Condensed Milk - ¼ Cup
  • Milk Powder - ¼ Cup
  • Powdered Sugar - ¼ Cup
  • Hazelnuts - 2-3 Tbsp
  • Milk - ¾ Cup
  • Nutella - 4-5 Tbsp
Instructions
  1. In a pan, add the hazelnuts and in med flame slightly roast them just until you see some shine and fat in them. Transfer to a bowl.
  2. In a mixing bowl, add the whipping cream and whip it till stiff peaks. Add the sugar and beat well. Add the condensed milk and milk powder and mix well.
  3. Now add the milk and mix well.
  4. Nutella goes next, after mixing well chop the hazelnuts and pop them in the mix.
  5. Transfer the mix to the freezer and scoop once its frozen. 5-6 hours is fine.
Notes
I added about 6 tbsp of Nutella.

Can you resist? I cant obviously! Let me straight go back in the freezer to see if any is left, till then watch my video recipe 😉

Well, That’s it for today.. Just one more day left for our Beat the Heat Week 🙁 Don’t worry, Loads more summer specials coming this month 🙂

Hope to hear from you soon :)

Thanks for stopping by,

CookingShooking is on YouTubeFacebookGoogle+Twitter!

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Oreo Ice Cream – Beat the Heat | Eggless, Without Ice Cream Maker – Foolproof Recipe

Hey Foodies,

Oreo.. Yumm! Whether it is to twist, lick and dunk or just munch in.. I just love them! 😀

1

Ofcourse its one of the most popular sandwiched cookies around the world.. Lets prepare a oreo ice cream to beat the heat! 😀

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[widget id=”text-5″]
Oreo Ice Cream - Beat the Heat | Eggless, Without Ice Cream Maker - Foolproof Recipe
 
Ingredients
  • Whipping Cream - 1 Cup
  • Milk - 1 Cup
  • Oreos: 4-5 {Chopped}
  • Milk Powder - ¼ Cup
  • Powdered Sugar - ¼ Cup
  • Condensed Milk - ¼ Cup
  • Vanilla - Few Drops {Opt}
Instructions
  1. In a mixing bowl, add the whipping cream and whip it to stiff peaks.

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