Open post

Stuffed Buns Recipe | Surprise Inside Ladi Pav Bread Feather Soft Recipe | Eggless Baking

Hey Foodies,

I had made some Ladi Pav which were feather soft and totally amazing sometime back, and many of you liked them, tried and said its awesome!

StuffedBuns3

So, Today, I’m going to show how to make some Stuffed Buns.. Well, Yesss these are with the same texture, with a surprise inside kind of feel! Delicious Vegetable Filling filled inside of these feather soft pavs is a delight! Watch the video to the see same awesome texture 🙂

StuffedBuns5

Whenever, I ask my parents or my sissy what would you like to have or when someone comes and I’m in charge to make some stuff, They say “Wo stuffed wala pav..” It is such a thing that, once you have one can’t stop and keep craving for more.. Not only the texture of it, the filling is special as well! So, why wait? Let’s dig right into its recipe which is quite time consuming but is exceptionally worth the effort!

StuffedBuns1

Video Recipe :

Text Recipe:

[widget id=”text-5″]
Stuffed Buns Recipe | Surprise Inside Ladi Pav Bread Feather Soft Recipe | Eggless Baking
 
Ingredients
  • Plain Flour / Maida - 1 Cup / 125g
  • Milk - ⅓ Cup + 1½ TBSP / 95 Ml Appx.
  • Sugar - ½ Tbsp / 7.5g
  • Instant Yeast - 1 Tsp / 4g
  • Salt - ½ Tsp / 2.5g
  • Milk Powder - 1 Tbsp / 9g
  • Hudson Canola Oil - 1 Tbsp / 15ml
  • More Flour for dusting.
  • Sesame Seeds : As required
  • Milk & Butter : For Brushing
  • For the Stuffing : Onions : ½ Cup [Roughly Chopped]
  • Carrots : ¼ Cup [Roughly Chopped]
  • Peas : ¼ Cup [Roughly Chopped]
  • Corn : ¼ Cup [Roughly Chopped]
  • Potatoes : ¼ Cup [Roughly Chopped]
  • French Beans : ¼ Cup [Roughly Chopped]
  • Green Chili - 1 Tsp
  • Garlic - ½ Tsp
  • Kasoori Methi - 1 Tsp
  • Cumin Seeds - ½ Tsp
  • Hudson Canola Oil - Little Less than 1 Tbsp
  • Cumin Powder - ½ Tsp
  • Turmeric - ¼ Tsp
  • Red Chili Powder - ½ Tsp
  • Chat Masala - ½ Tsp
  • Black pepper : ¼ Tsp
  • Garam Masala - 1 Pinch
  • Sugar : ½ Tsp
  • Vinegar : Less than ¼ Tsp
  • Salt - To Taste
Instructions
  1. Start by proofing the yeast, to do so In a mixing bowl add the Warm Milk, followed by sugar. Mix really well, then add the Instant Yeast. Stir and keep aside for 10 mins in a warm spot like a turned off microwave or oven.
  2. Add the flour, salt, milk powder in your working platform. Mix and make a well. Once the yeast mixture froths and activates add the mixture in the center of the well and mix to make a sticky, soft, paste kind of dough.
  3. If your dough does not turn out to be a sticky, soft, paste kind of mass add more warm milk to make it so.
  4. Once the sticky mass of pasty dough is formed, add the Hudson Canola Oil and start kneading the dough. Knead this for 15 mins, by that time this pasty dough would form into a kind of ball of dough.
  5. Do Not add any flour or anything, just keep kneading for 15 mins.. Make sure to scrape the dough from the surface time to time.
  6. Once kneaded, transfer to a greased bowl, cover and let it proof for One Hour or until doubled in a warm spot like a turned off microwave or oven.
  7. For the Stuffing : In a pan, add the Hudson Canola Oil. Once hot, add the cumin seeds along with the kasoori methi.
  8. Add the chili, garlic, onions, potatoes, beans, corn, carrot, and peas. Toss it and cook for 2 minutes.
  9. Season it by adding the pepper, chat masala, red chili powder, garam masala, cumin powder. Stir and cook for 3-4 mins or until the veggies are about ¾ cooked.
  10. Once the veggies are done, switch off the flame and add the vinegar, sugar and the salt. Stir and keep aside. You can add some coriander leaves chopped as well.
  11. Once the dough is doubled in volume, take it down to your dusted working surface and knead it for a minute. Divide into 7 equal portions.
  12. Just like you fill momos or stuff parathas, stuff the dough portions with the filling. To do so, take a portion kind of start flattening the portion and make sure the edges are thinner than the center.
  13. Keep a good tablespoon or two of the filling, gather the edges and press to seal. Sprinkle some flour if it feels its extremely sticky, kind of roll it between your palms to make a round shape.
  14. Grease a 6" Round Cake Tin/or a steel/aluminum container of such size with oil. Place the Stuffed Buns in there. Stuff all the dough portions like so and keep in the round cake tin.
  15. Brush these with some milk and sprinkle some sesame seeds. Cover and let the shaped buns proof for another hour or until doubled.
  16. Preheat your oven to 200 C.
  17. Once the stuffed buns have proofed, brush generously with milk gently. Place inside the oven and bake for 15 Minutes at 200 C.
  18. Take them out, brush with butter. And let them rest for a minimum of 15 mins.
  19. Loosen the edges, and take the buns out, ENJOY 🙂
Notes
You can also make these a night before and pack as a lunch next morning 🙂
Feel free to add more or less or any veggie that you wish for. You can skip the onion and garlic if you wish to 🙂
Sometimes, the flour absorbs more moisture and sometimes less.. That is because of the protein level of the flour.. So, add the 95 milliliters of the milk at the first, if it forms into a pasty kind of dough, Great! Otherwise add more milk to make it pasty and sticky 🙂

Stuffed2Buns1
Right out of the oven!
StuffedBuns2
Look, Look at the filling.. Doesn’t it tempt you? Try it once and you’d be drooling over them! 😀

These are literally outstandingly amazing! Jog right in your kitchen, and make these which are literally like Chatpati Veggies Filled Cotton Balls 😀

That’s all for today, Thanks 🙂

Open post

Vegetable Pulav Recipe in 15 Mins / Microwave Veg Pulao | Stir it Up, QUICK!

Hey Foodies,

There are times, when we’re out of time! Agree?

MWPulao2

So, here’s my Quick to make Veg Pulao Recipe.. Well, It just takes 2-3 mins of active time, and rest all the cooking happens on the microwave.. And you know what? While the rice cooks, you can stir up a lipsmacking paneer sabzi from scratch as well, Recipe coming next week!

MWPulao1

Let’s get cooking 🙂

Text Recipe :

[widget id=”text-5″]
Vegetable Pulav Recipe in 15 Mins / Microwave Veg Pulao | Stir it Up, QUICK!
 
Ingredients
  • Rice - 1 Cup [Soaked for 10 mins or more]
  • Oil - ½ Tbsp
  • Cumin Seeds - 1 Tsp
  • Chili - 1 Tsp
  • Carrots - 3-4 Tbsp
  • Peas - 3-4 Tbsp
  • Corn - 3-4 Tbsp
  • French Beans - 3-4 Tbsp
  • Salt - To Taste
  • Coriander - 1 Tbsp
Instructions
  1. Start by adding the oil, cumin seeds, chili and all the veggies and the salt in a bowl. Stir it up, and Microwave for 1 minute at full power.
  2. Add the soaked rice, and two cups of water. Microwave for 14 minutes at full power. Mine is a 800w, adjust time as per your one.
  3. Let the rice rest for 10 mins before serving, add some coriander and fluff it up! Serve hot, as it is with some raita or some of our Paneer Sabzi.

MWPulao3

Easy to make, Yet one of most delicious things.. Comfort food it is after-all! Thanks for tuning in, thats it for today 🙂

Thanks

Yaman

Open post

Motichoor Laddo Recipe | Perfect Motichur Laddus – Indian Sweet Secrets Revealed

Hey Foodies,

Motichoor Laddu, or Motichur Laddos is a weakness of many.. I mean literally, who doesn’t like these Laddus which are made up of Fried droplets/pearls of Chickpea Flour, simmered in sugar syrup and shaped into balls?

motichoorladdu6
Image Shot the Next Morning.

These, right these, are homemade.. Don’t you agree? Try it to believe it.. As soon as I posted the Motichoor Donuts, the requests for this Motichoor Laddus instantly took a peak.. So here’s my Perfect Recipe for you to make the Real Motichoor Laddus.

motichoorladdu1
Image shot after 2 hours being made.

I’m stressing on real, ask me why? Cause I’m just too skeptical about things.. Many of you might have gone through the recipes available online.. Mostly which either calls for Making Normal Boondi’s and crushing them in a food processer/blender or Soak the Mini Boondi’s in syrup like for Normal Boondi Laddus.. Common guys, these are special, These are made by making miniature pearls, then simmering in sugar syrup.. Look, Look at the pearls which, absolutely round, and perfect!

motichoorladdu4 motichoorladdu5

So, without talking much here’s the recipe and then the Tips & Tricks in the Notes Section.

WARNING : “Pretty Long Recipe Ahead, Go slow with patience.”

If you feel the recipe is over-exaggerated, I’m sorry it needs to be, Watch the video first for a better understanding.

I presume, Motichoor Literally means the motis/pearls breaking easily. Choor is an Bengali Word I believe, and choor means break/crumble/crush.

Video Recipe:

[widget id=”text-5″]
Serves: 500grams
 
Ingredients
  • Besan / Chickpea Flour – 1 Cup / 125 grams [Coarse Variety]
  • Water – 235 Ml [Or as required to make watery batter]
  • Kesar Orange Food Color – Few Pinches
  • Ghee – ¼ Tsp + For Frying
  • Sugar – ⅔ Cups + ¼ Cup / 180 Grams
  • Water – 90Ml
  • Cream of Tartar / Tartari – 1 Small Pinch [Use 1-2 drop lemon juice/1 pinch citric acid instead]
  • Rose Water – ½ Tsp
  • Melon Seeds / Char Magaz – 1 ½ Tbsp {More or less}
Instructions
  1. Start by mixing the besan, a pinch of kesar food color, ¼ tsp ghee in a bowl. Add water little by little and make a batter. Keep aside some of the water(if measured as shown), or make a medium thin batter using water as required. Let the batter rest for 15-20 minutes minimum.
  2. Add more water and make a super thin, “Watery” kind batter. Heat ghee to fry the Motichoor boondis, in a kadhai/pan.
  3. You’ll need a Jhara for making the miniature boondis, the finest one. Place a stand/container or some sort of thing near the pan with ghee. Make sure to keep a cloth below and above the container. The height of the container should be a couple inches above the pan.
  4. On the other side, keep a plate/tray where you’ll keep the fried boondis in. Above the plate, either keep a strainer or a colander so that the excessive ghee can come out. To make these miniature boondis, its advisable to have someone help you.
  5. To make these, you’ll need to consistently beat/hammer/tap down your jhara’s handle in the container and the face of jhara should be over the pan. While someone who is helping you would add a ladle full of the watery batter. And the miniature boondis would fall into the super-hot/little less hot than smoky ghee.
  6. As soon as you feel all the batter has been dropped into the hot ghee, take the boondis out from the ghee. I mean instantly take them out. You don’t want to over cook them, they’re smaller than a mustard and would cook in a second as the ghee is super hot as well. Keep the fried boondis over a colander/strainer.
  7. Like so, make the miniature boondis by smashing/hammering down the jhara’s stem/long handle over the container while someone adds a ladle full of batter to it and the boondis would fall into the super hot ghee and it’ll fry in a jiffy. Take them out and place in the strainer. Keep taking the boondis out from the strainer and keep in a bowl so that all boondis get a chance to leave the excess ghee.
  8. After all the boondis are made, let them rest for 10-15 minutes.
  9. To make the syrup, add the 180grams of sugar and 90ml of water in a pan. Add a pinch of kesar food color, a pinch of Cream of Tartar/Tartari and the rose water.
  10. Heat it up and let the sugar dissolve, and switch over to a very very low flame. If your stove doesn’t have a very slow flame, switch off the flame. The flame should be such low as its closed to being switched off.
  11. Add the boondis in and start stirring it. Cooking these boondis is a critical and tricky step, if you cook this less it won’t form into laddos and even if it forms it may remain kinda chewy and wet. If you cook it more, it’ll be hard and all the goodness of a melt in mouth motichoor would be void.
  12. Cook it in very very low flame, just until it starts leaving sides. If you had switched off flame, switch it on after 2 minutes to the lowest flame and Cook it till Just Starts Leaving Sides. Once done, switch off flame and cover and let it be like so for 5-6 minutes.
  13. Take the mixture out from the pan into a plate and spread it. Add the char magaz/melon seeds and let it cool down completely. You have two options; either make the laddus and keep them for 4-5 hours or let this mixture rest for 4-5 hours then make the laddus. I make as soon as it cools, then let them rest. I prefer to shape and then rest.
  14. Shape these into laddus and then cover these and let these rest for 4-5 hours minimum. More the better, but one cannot resist any more. By this time happens, the boondis get softer, sweeter and just like a motichoor laddo should be.
  15. As the time passes, and if you had made them before and let them rest which may result in slight odd shapes, you can roll them between your Ghee Greased/Wet Palms again to make them round and shiny. ENJOY!
Notes
TIPS / Tricks / Do’s and Don’ts:

Besan : For this recipe let me explain. Basically you need a coarse besan. Bombay Besan and the Normal/Coarse Besan are the normal two kinds. Bombay Besan is a fine variety of besan, usually used in the fritters. And the coarse variety which is ground coarse, specially used for Mithais, such as this, besan ki burfi, laddo and so on. Try to find the coarse variety and use it, if unable to you could try replacing 1½ tbsps of besan from 1 cup of besan with semolina/suji. Though, its best to find a coarse variety which is easily available.


Thickness of Batter : Plays a important Role, Make sure the batter is of watery consistency. It Should Not Be Thick. If its thick, the jhara’s holes may get jammed or the batter may get a little collected beneath the holes resulting in thicker/bigger boondis. On the other hand, it should not be way too diluted, it should have a like consistency.


Consistency in Tapping : Make sure you tap/hammer your jhara’s long handle in the container/stand consistently. If you do it slowly, you may get a Fried Pancake or Lumps of Boondi / Large Boondis. *DO THIS UNDER ADULT SUPERVISION IF YOU’RE NOT AN ADULT LIKE I DID.* Be paitent, and don’t rush there’s smoky hot ghee which you’re working with.


Frying the boondis : These motichoor boondis are even smaller and a mustard and the ghee is as hot as it would smoke which means as soon as it goes to the ghee it gets cooked in a jiffy. Make sure you take them out instantly. Also make sure you let the boondis get rid of excess ghee. And time to time transfer the boondis to a bowl so that all the boondis are excess-ghee-free.


The syrup : As soon as the sugar melts transfer to a very very low flame and add in the fried motichoor boondis. For the moti(s) to choor you need to cook them in such a way that they absorb the syrup and get soft. I presume, the mithaiwalas make in a large quantity which means the syrup cools down tremendously and then takes a good time and the boondis get cooked well and soak the syrup well. At home, you need to either switch off the flame and add the boondis and after two minutes turn it on to the lowest flame or place it in such a flame that it is close to the flame being switched off. My hob has a very small burner I used that.
Cooking this mixture till such that it starts leaving sides may turn these laddos dry, which motichoors aren’t. So you need to use something acidic, which will prevent the crystallization/drying of it. You can use a drop of lemon juice or citric acid or a tiny pinch of cream of tartar or as popularly known in hindi as “tartari”. One way of testing whether the cooking in syrup is done or not is by “grabing a boondi and pressing/trying to choor the boondi.” If it choors well its ready. Note : The known texture of super soft and melt in mouth is going to come with time. The boondis of the motichoor laddo would go even softer and as found in shops as you keep it to rest, it is kinda firm when you shape it.


The final wait : You need to either keep the mixture for quite a time like for 4-5 hours or shape the laddus then keep them for atleast 4-5 hours. This does many things; Mingles the flavors; Makes the boondies super soft and melt in mouth and just like available in market which now may be a little firm; laddos would get sweeter.

motichoorladdu2

 

So, If you are still with me, That was my perfectt recipe to make Motichoor Laddus.. Perfect round miniature boondis simmered in sugar syrup! Make and enjoyy.. 🙂 This was again a recipe, that took a lot of time and effort to develop.. Specially more effort.. Finally, one day tried making with thin batter and it came great! So, definitely takes some effort but is out of the world! That’s it for today..

Thanks

Yaman

Open post

Choco Cashew Cookies – Famous Bakery Style Biscuit Recipe | Eggless Baking Without Oven

Hey Foodies,

Today, let’s make some chocolate-cashew cookies, famous karachi bakery style 🙂

chococashewcookies1

These are absolutely amazing, Perfect texture, loaded with cashews and chocolate.. Makes a perfect biscuit to grab and enjoy anytime!

chococashewcookies3

Let’s dig right in to the recipe!

[widget id=”text-5″]
Choco Cashew Cookies - Famous Bakery Style Biscuit Recipe | Eggless Baking Without Oven
 
Ingredients
  • Vegetable Fat / Margarine / Butter - ½ Cup / 115 grams
  • Powdered Sugar - ½ Cup / 100 grams
  • Vanilla Essence - 1 Tsp / 5 Ml
  • Milk - 2 tbsp - 4 Tbsp / 30 - 60 Ml
  • Cashews - ½ Cup / 75 grams
  • Flour - 1¼ Cups
  • Cocoa Powder - 3 Tbsp
  • Baking Powder - ½ Tsp
  • Salt - 2 Cups
Instructions
  1. Take about ⅓ cup cashews and grind them to a meal like consistency. Chop the remaining into small chunks for topping.
  2. In a mixing bowl, add the fat and sugar. Beat till creamy, add the vanilla essence, 2 tbsp milk, grind-ed cashews and sift the flour-cocoa-baking powder in.
  3. Mix and combine, and make a soft kind of dough, add 2 more tbsp milk if required. Wrap in cling warp and refrigerate for 30 mins.
  4. Start by heating up your pressure cooker/idli cooker with 2 cups of salt, a wire stand and a perforated plate. Cover and heat in medium flame for 10 minutes. Remember to remove the whistle. If you wish to bake in oven, preheat at 160 C for 10 mins.
  5. Take the dough out, smoothen a lil bit, sprinkle some flour and roll it to ½' thickness. Using a cookie cutter or a knife, cut down the cookies to make shapes. I used a square cookie cutter.
  6. Top the biscuits up with the chopped cashews and press. Place in a cake tin/tray, keep a piece of butter paper and keep the cookies in. Place the tin inside the cooker and bake in med-low flame for 15-18 mins.
  7. You can also bake it in your oven at 160 C for 20 mins if you wish to bake in oven.
  8. Once baked, let them cool and Enjoy!
Here’s the video:


chococashewcookies2

 

Having a punch of chocolate, with the awesomeness of cashews, this is scrumptious! Have fun, making these!

That’s it for today,

Thanks!

Open post

Curd n Cheese Sandwich – Indian Grilled Sandwich | Kids Lunch Box Recipes

Hey Foodies,

We all love cheesy dishes, Here’s a Curd and Cheese Sandwich Recipe for you..

Curd n Cheese Sandwich-1

Now, this is perfect as it is doesn’t need any dip as well as makes a Perrrfeecctt dish to have in the breakfast, or in the Lunch box, or as anytime snack! “Ek teer – teen nishane” 😛 Let’s get to this amazing Suji Toast Style Cheese Sandwich recipe!

Curd n Cheese Sandwich-3

[widget id=”text-5″]
Curd n Cheese Sandwich - Grilled Sandwich | Kids Lunch Box Recipes
 
Ingredients
  • Bread Slices - 6
  • Onions - ¼ Cup {Roughly Chopped}
  • Grated Cheese - ¼ Cup
  • Cheese Slices - 3
  • Curd - 2 Tbsp + ¼ Cup
  • Green Chutney - 1 Tsp {Or 1 tbsp chopped coriander}
  • Salt - To Taste
  • Chili flakes - 1 Tsp
  • Oregano - ½ Tsp
  • Semolina/Suji - 3 Tbsp
  • Corn Meal - 3 Tbsp
  • Hudson Canola Oil - 3-4 Tbsp
Instructions
  1. In a bowl, mix in onions, grated cheese, 2 tbsp curd and green chutney. Add salt to taste, ½ Tsp oregano and ½ Tsp chili flakes. Mix,filling is ready keep aside.
  2. In another bowl, mix in semolina, corn meal, salt to taste, ½ tsp chili flakes and ¼ cup curd. Add water to make a thin batter.
  3. Heat up a griddle pan, with 2 tbsp Hudson Canola Oil.
  4. Take a bread slice, load up the the filling place a cheese slice on, cover with another bread. Press, dip in the semolina-cornmeal batter and Keep to grill in the Hot Grill Pan.
  5. Once golden from beneath, spread 1 tsp Hudson Canola oil on the uncooked slice and flip over to grill! Slice and serve, or pack in the lunch box! 🙂
Notes
Instead of using 3 tbsp corn meal you can use semolina.
 

Curd n Cheese Sandwich-2

This Suji Toast Style Cheese Sandwich is a to go recipe all the time! Requires Ingredients that are available in your pantry, totally customizable and completely awesome taste! Make sure you try it out and ENJOY!

That’s it for today,
Thanks

Open post

Navratan Korma – Restaurant Style Recipe

Hey,

Navratan Korma, nine jewels in a rich creamy korma gravy.

Navratan Korma4

This mild-ly sweet korma is a favorite of everyone, and goes well with almost any bread or rice preparation.. I love to eat it just as it is as well, so Let’s get to see how to make this Restaurant Style.

Navratan Korma3 Navratan Korma1

Text Recipe

[widget id=”text-5″]
Navratan Korma - Restaurant Style Recipe
 
Ingredients
  • The Ratans : Potatoes - ¼ Cup (Parboiled)
  • French Beans - ¼ Cup (Parboiled)
  • Carrots - ¼ Cup (Parboiled)
  • Peas - ¼ Cup (Parboiled)
  • Paneer - ¼ Cup
  • Cashews - 2-3 Tbsp
  • Raisins - 2-3 Tbsp
  • Pineapple - ¼ Cup
  • Apple - ¼ Cup
  • Pomegranate - 2-3 Tbsp
  • Other Ingredients - Onion - 1 Large (Sliced and Fried)
  • Cashewnuts - 2 Tbsp
  • Khus-Khus / Poppy Seeds - 1 Tbsp
  • Magaz / Melon Seeds - 1 Tbsp
  • Oil - 2½ Tbsp
  • Ghee - ½ Tbsp
  • Shahi Jeera / Black Cumin - ½ Tsp
  • Ginger Garlic Paste - ¼ tsp
  • Green Chili - ½ Tsp
  • Cardamom - 2
  • Bayleaf - 1
  • Cloves - 2
  • Salt - As desired
  • Turmeric - ¼ Tsp
  • Red Chili Powder - ½ Tsp (Kashmiri Preferred)
  • Coriander Powder - ½ Tsp (upto 1 tsp can be added if preferred more)
  • Cumin Powder - ½ Tsp (upto 1 tsp can be added if preferred more)
  • Chat Masala - ½ Tsp
  • Tomato ketchup - 2 tbsp (Or puree of 1 large tomato)
  • Sugar - 1 Tsp (Add more if desired, taste and adjust)
  • Cream - ¼ Cup
  • Saffron - 1 Pinch (Soaked in hot water for a while)
Instructions
  1. Soak the cashews, khus khus and magaz in ½ cup hot water for an hour. Mix with fried onion and make a smooth paste.
  2. Heat Oil and Ghee in a pan, add the shahi jeera,cloves,cardamom, bayleaf. Stir and then add the chopped chili and ginger garlic paste. Cook for a minute.
  3. Add the onion and soaked nuts paste and cook until gets a boil, then add in salt, turmeric, red chili powder, chat masala, coriander powder and cumin powder. Mix well.
  4. Add 1 cup of water and cook for 5 minutes in medium flame. Add the tomato ketchup, mix well and cook for 15 more minutes stirring every 2-3 minutes in medium flame.
  5. Once cooked, add the sugar and cream. Mix well and adjust consistency by adding water.
  6. Add the parboiled potato, peas, carrot and beans, along with cashews and raisins. Mix well and cook for 5 minutes.
  7. Then add the paneer, pineapple and apple. (You can add pomegranate as well.) Mix well, add saffron and cook for 5 minutes.
  8. Garnish and ENJOY!
Notes
This Navratan Korma is usually made with Potato, Peas, Beans, Carrot, Paneer, Cashews, Raisins and Pineapple and Apple. You can add cauliflower as well, i prefer to skip it.
1 Tbsp of Condensed Milk can be added at the last.

Navratan Korma2

 

So, what are you waiting for? Try it and Enjoy the Royal Mughlai Cuisine! 🙂

That’s it for today,

Thanks!

Open post

Eggless Fresh Fruit Cake / Fruit Pastry Recipe – Pressure Cooker Cake | Eggless Baking Without Oven

Hey Foodies,

If you follow us on Social Mediums, you know it, I made this Fresh Fruit Gateau for my mumma on her birthday..

Freshfruitcake1

She says “This was the best cake I’ve eaten so far”.. And I agree on that too! Layers of scrumptious sponge, delicious on its own whipped cream along with fresh fruits is an out of the world combination!

Freshfruitcake2 Freshfruitcake3

So, whatcha waiting for? Let’s dig right in!

[widget id=”text-5″]
Eggless Fresh Fruit Cake / Fruit Pastry Recipe - Pressure Cooker Cake | Eggless Baking Without Oven
 
Ingredients
  • For Sponge Cake - Plain Flour / Maida - 1 Cup
  • Butter - ¼ Cup
  • Powdered Sugar - ¼ Cup
  • Condensed Milk - ½ Cup
  • Fresh Cream / Malai - ¼ Cup
  • Baking Powder - 1 Tsp
  • Custard Powder - 1 Tbsp
  • Vanilla Essence - 1 Tsp
  • Salt - 2 Cups (For Baking)
  • For completing the gateau/pastry - Whipping Cream - 450 - 500ml
  • Powdered Sugar - ¼ Cup
  • Sugar Syrup - ¼ Cup (Mix equal amts of sugar & water)
  • Fresh Fruits - As desired (I used kiwi, orange segments, pomegranate seeds, cherries, apples, pineapple)
  • Strawberry Wafers/Sticks - As desired)
Instructions
  1. For the sponge cake, start by heating up a pressure cooker with about 2 cups of salt making a thin layer of salt in the bottom of cooker. Then place a wire stand and a perforated plate. Cover and heat until ready with batter.
  2. In a mixing bowl, add the butter and sugar. Mix and beat until its creamy, then add the condensed milk and beat for 2-3 minutes. Add the ¼ cup cream/malai and mix for a minute.
  3. Using a sifter, sift in the flour, baking powder and custard powder in. Mix well, and transfer the batter into a butter greased 7" cake tin.
  4. Spread the batter and place the cake tin inside the pressure cooker, cover, remove the whistle and bake in low-med flame and check after 25 mins with a toothpick. If comes out clean, its ready otherwise bake for another 3-10 mins depends upon how much batter was stuck.
  5. Take the cake out and let it cool for 10 mins, run a knife over the edges and take the cake out, let it cool to room temp over a wire rack or a plate.
  6. For completing the cake : Whip the 500ml whipping cream using a whisk or a machine until soft peaks form. Add the ¼ cup of powdered sugar and whip it to stiff peaks. Refrigerate until ready to use.
  7. After the cake has been cooled, keep it in a turn table or place a plate over a bowl and keep the cake on it. Trim the brown spots of the cake as well as remove the dark spots from the circumference. Level the cake from top as well using a serrated knife.
  8. Make three layers out of this cake using a long serrated knife. For making even layers, you can place toothpicks in the cake and mark how thick you want your layer and also have something you place your knife on to make a even layer. Keep aside.
  9. Take a little bit of the cream and apply a blob over your turn table and place the bottom most layer of your cake. Sprinkle some sugar syrup.
  10. Apply some cream over the cake using a long knife / spatula / palette knife. Place some fresh fruits and just apply a touch more cream then keep the second layer of cake and repeat.
  11. After placing the third layer, sprinkle syrup and cream. Spread the cream over the top of the cake and the sides as well as shown in the video using a long knife / spatula. Remove excess cream and freeze for 30 mins.
  12. Now for the final icing of the cake, apply cream as before by placing a huge dollop of it in top, spread it using a long knife and then take little cream at a time and cover the sides. Make the cream even and remove the excess as shown..
  13. Decorate as you wish, I did mine using strawberry wafers and fresh fruits.. Refrigerate for atleast 4 hours before serving.. ENJOY!
Video time 🙂

Freshfruitcake5

Do you know what, this just mellows in the mouth.. Totally blissful! The cake was finished in a shot, and we were looking if there’s more.. :/ Now whenever I will make this, would make two of them or a large one! 😀 Do try and let me know how it goes for you..

That’s it for today,

Thanks! 🙂

Open post

Eggless Pancakes Recipe – Stir it Up, QUICK!

Hey Foodies,

Today, Let’s stir up some Eggless Pancakes, quickly.. In our brand new series, “Stir it Up, QUICK!” 😀

New-Timeline2-Stir-quick

Egglesspancakes5

These look delicious right, They are super delicious!

Egglesspancakes1

Makes a perfect Breakfast any day, why only Sunday? 😛 These super soft, airy and fluffy pancakes, are amazing, so let’s dig in to recipe quick and fast..

[widget id=”text-5″]
Eggless Pancakes Recipe - Stir it Up, QUICK!
 
Ingredients
  • Flour - 1½ Cups
  • Sugar - 4 Tbsp
  • Baking Powder - 1 Tsp
  • Milk Powder - 3 Tbsp
  • Sago Starch - 3 Tbsp
  • Vanilla Essence - 1 Tsp
  • Melted Butter - 4 Tbsp
  • Milk - 1¼ Cups
  • Honey / Maple Syrup / Any Topping - As you prefer
Instructions
  1. In a mixing bowl, add the flour, sugar, baking powder, milk powder, sago starch, vanilla essence, melted butter and a little milk at a time to make a batter.
  2. Make pancakes in a medium hot pan greased with a little bit of butter by pouring a ladle full and flipping them over when you see bubbles. Cook for another moment until the other side is also slight golden.
  3. Stack, Drizzle topping and SERVE!
Watch, the video recipe which is less than a minute long ->

Egglesspancakes3

Wait no longer, try it out and let me know it goes.. 🙂

That’s all for today, would be coming with more Stir it Up, Quick Videos soon.. It was our first and we’ll make it better as we make more 🙂

Thanks,

Yaman

Open post

Veg Bullets Recipe – Quick & Easy Snack Recipes | Snack ON!

Hey Foodie Fellas,

It’s time to Snack ON something crispy crispy and delicious delicious!

Veg Bullets-1

Let’s make some Veg Bullets today, which is an amazing starter or an appetizer to have.. Main Ingredient being carrots, this is definitely a must try for you cause its different than the normal cutlets and croquettes ofcourse..

Veg Bullets-5Veg Bullets-6

Here’s the recipe for you..

[widget id=”text-5″]
Veg Bullets Recipe - Quick & Easy Snack Recipes | Snack ON!
 
Ingredients
  • Carrots - 4-5 (Grated)
  • Potatoes - 2 (Boiled n Mashed)
  • Coriander - 1 Tbsp (Chopped)
  • Green Chili - ½ Tsp
  • Ginger Garlic Paste - 1 Tsp
  • Salt - To Taste
  • Grated Nutmeg - One Pinch
  • Cinnamon Powder- One Pinch
  • Red Chili Powder - ½ Tsp
  • Custard Powder - 2 Tbsp + More for Coating
  • Plain Flour / Maida - 2 Tbsp
  • Bread Crumbs - As Required
  • Hudson Canola Oil - For Frying
Instructions
  1. Start by heating up Hudson Canola Oil in a pan for deep frying.
  2. In a mixing bowl, add the grated carrots, boiled and mashed potatoes, coriander, green chili, ginger garlic paste and mix well.
  3. Now add in the nutmeg, cinnamon, red chili powder, plain flour and custard powder and incorporate it well.
  4. Just before you're ready to shape and fry, add the salt in mix well and make long cylindrical type shapes of about 3 inches.
  5. Coat it in custard powder well, then roll it between your hands to make sure its coated well, dip in water and roll in bread crumbs. Roll it in your hands to make sure the bread crumbs stick.
  6. Once these are ready, deep fry till half way done in medium flame.
  7. Take them out once halfway cooked, and let them cool. Increase the flame to high and let the oil get hot well, and then add the bullets to the hot oil. Fry until crunchy and serve! ENJOY!
Notes
You can also squeeze out the water from the carrots if you wish to, which might make this a lil bit dry, and skip the potatoes as well thats how it was where i had it.. I dont like to squeeze the nutritious juice of carrots.
Make sure the potatoes are not over boiled and are refrigerated for quite a time after boiling. Best to boil in night and refrigerate till morning if you wish to pack this as a snack for your lil one in lunchbox.
Video recipe ->

Veg Bullets-4 Thumb

 

So, do try and let me know how it goes..

That’s it for today..

Thanks

Scroll to top
Translate »