Here’s how to make a delicious Atta Cake, or in other words Whole Wheat Chocolate Cake, all made in a pressure cooker.
Not only this cooker cake is high in fiber, but has no added white sugar. This naturally sweet cake is a perfect snack along dish to have with a cup of tea or coffee.
Loaded with the goodness of dates, now why don’t you try it out? Oh yes, this can be added to your diet if you’re a diabetic patient, in small servings 🙂
Let’s get to it.
Making an atta cake is that easy. Now why don’t you try it out and share a virtual treat with me?
The cake is irresistibly delicious, one literally cannot judge if there is any sugar added. I agree, there is a lot of sugar in this cake in the form of dates and stevia. But that’s natural, and not refined white sugar. And you can easily decrease the amount. Stevia is optional to add, but I like the touch of bitterness it gives in this, that just spikes the sweetness 🙂
That’s all for today, Keep cooking & stay fantastic!
It’s been long will be cliched. Let me get it to you – I’ve been occupied half the time I was away, and the rest I busy taking rest, working on a few recipes and so on.. This recipe was shot months back, but we gotta start with some content right? Here’s a pizza recipe for you today from the archive, new content coming soon(for real 😛 )
Pizza or Peetza, however you pronounce, we all love to indulge on some. I’ll pass on my basic pizza recipe(all time fav) some other day.. Today, let’s go over my schezwan-curry pizza bites. This damn pizza is ah-mazing! Time for the video recipe?
These little bites are perfect to appease your cravings. Try it out & shoot a comment how you liked it. Just like every other YTuber, a Q&A session coming soon – Ask away your #foodques. That’s all for today, keep rockin!
Its been a while that I have posted something in the line Egg-less baking without Oven. What better than this time of the year, cool breezy mornings-evenings, and the start of winters. Winters along with them bring a surprise every year, with some many festivities round the corner, Christmas is definitely not a miss. In fact, today’s recipe is dedicated to Christmas, perfect for gifting, and a plus no alcohol used.
Easy peasy, not much soaking involved, and a perfect season’s greeting!
So, without further ado, here is the recipe.
I love the little crunch from cashews and walnuts and plus the goey texture is heaven from tutti-fruity. A must try for this season. Do pour in your thoughts upon this delicacy in the comments below.
Red Velvet Cupcakes with Cream Cheese Frosting - Pillowy Soft n Moist | Eggless Baking Without Oven
Flour / Maida - 1 Cup
Condensed Milk - ½ Cup
Milk - ½ Cup
Oil & Butter - 2 tbsp each
Sugar - ¼ cup
Vinegar - 1 tsp
Red food color - ½ tsp
Baking Powder - 1 tsp
Baking Soda - ½ tsp
Vanilla Essence - 1 tsp
Salt - 1½ Cups (for baking)
For Frosting : Cream Cheese - ⅔ Cup
Unsalted Butter - ¼ Cup
Vanilla Essence - 1 tsp
Powdered Sugar - 1½ Cups (Sifted twice, after measuring)
Cupcakes : For Baking in Cooker : Preheat a cooker in low-med flame for 10 minutes with 1½ cups of salt, a wire rack and a perforated plate.
For Baking in Oven : Preheat oven at 180 C for 10 minutes.
For the batter : Start by adding the oil & butter to a mixing bowl, then add the sugar and whip it. Then pour in the condensed milk, and whip it for another minute or two. Then add in the vinegar, vanilla essence and ¼ cup of milk. Mix well.
Sieve the flour, baking soda, baking powder, cocoa powder over this. Give it a mix, Then mix the red food color with the rest ¼ cup milk and add the milk to the batter.
If the color isn't accurate for you, feel free to add some other to balance. In my case, it was raspberry red, I added a couple drops of lemon yellow food color to balance the red color.
Line Cupcake tins with liners, Divide the batter into 8 cupcakes.
For Baking in Cooker : Place the cupcakes in the cooker, in mine I could place 4. Then close and bake for 15 minutes in low-medium flame. Check after 15 minutes with a toothpick, if it comes out clean its ready if not, bake for another 2-3 minutes. You can bake the rest cupcakes after this batch is baked.
For Baking in Oven : Place the cupcakes in the oven and bake for 15 minutes at 180 C. Check with toothpick.
Take the cupcakes out and let them cool completely.
For Frosting : In a bowl, add the cream cheese and butter. Beat it for a minute, then add vanilla essence and ⅓ of the powdered sugar and whip till incorporated. Then add another ⅓ and whip, and then the last addition & Whip the frosting for another 2-3 minutes. Cream cheese frosting is ready.
Add the frosting to a piping bag, then pipe the frosting in the cupcakes. Sprinkle with confectionery or cake crumbs. Enjoy!
Recipe makes 8 cupcakes. But you can sneak in and get about a tablespoon or tablespoon & half of batter from around the bowl, and bake it in tartlet mould lined with a mini size liner with the normal sized cupcakes. Then after all cupcakes cools down, you can make crumb that mini cupcake.. Rest all are extremely soft & moist making crumbs can be difficult, but that small one would be slight drier as we will be overbaking it, which would help to make crumbs for topping the cupcakes.
Treat yourself with these heavenly delights, make ’em now & enjoy these luscious red velvet cupcakes 🙂
There are times when you crave for something, and just can’t stop yourself.. Happens right?
Few days back, a sudden urge to make something with bananas & choco chips.. Just a couple hours later, made this and the taste was fantabulous.. Tweaked my Nuts Muffins Recipe, and the result was outstanding! Soft and Moist from inside with the chocolate all melting inside, with the crunch of walnuts in the out! 😀 Let’s get baking now, can’t resist.. Have to go and bake a batch now 🙂
Eggless Banana Choco Chip Muffins in Cooker ~ Soft and Moist | Eggless Baking Without Oven
Flour / Maida – 1 Cup
Sugar – ¾ Cup
Oil – ⅓ Cup
Banana – 1
Choco Chips – ¼ Cup
Milk – ½ Cup
Vinegar – 1 tsp
Baking Soda – ½ Tsp
Vanilla Essense - ½ tsp
Walnuts - Few to top (Frozen)
Salt - 1½ Cups to 2 Cups (For Baking in Cooker)
Start by heating up a cooker in medium flame, add in the 1½ cups of salt, a wire stand and a perforated plate. Cover and let it preheat. For Baking in Oven : Preheat at 200 C for 10 minutes in Bake Mode.
For making the batter, we're going to start by mixing the vinegar in the milk. keep this aside.
In a mixing bowl, add in flour, powdered sugar, baking soda and mix it. Mash a banana using a fork, then measure it, we want ½ cup of mashed banana.
Add the mashed bananas, vanilla essence and oil to the milk+vinegar mixture and mix it well.
To the dry ingredients, add in the choco chips and mix. Then pour in the wet ingredients and mix it. No hardcore mixing required, just mix it slowly and gently until everything is mixed.
Pour in the batter to Self Standing Muffins Liners till ¾ way. Top with walnuts(or choco chips) and place in the cooker and quickly cover. Bake in medium flame for 18-20 minutes. Check at 18 minutes with a toothpick, if its clean alright if not, bake for a couple mins more. Enjoy Warm! 🙂
For Baking in Oven, bake at 190 C for 18-20 mins. Enjoy Warm! 🙂
Usual Difference Between Self Standing Muffin Liners - Normal Cupcake/Muffin Liners : 1:3. This recipe will make 4 Muffins in the Self Standing ones, 12 in the normal sized. Browning in Cooker : The muffins can very well brown in the cooker, but the issue is the choco-chips/walnuts at the top can burn & smoke which can get awry. Don't worry, you can bake this in Medium-High flame for 20 minutes and you will get browned muffins. I have done that earlier in my trials, in my trials I used to top with choco chips and they would smoke, but it wont happen with walnuts. So feel free to bake in Med-High Flame for 20 minutes. 🙂 Other reason I like light colored/golden ones - The brown/darker top ones have a slight firmer top and a slight not so moist inside..
Look, look at that melting chocolate 😀 You’re going to miss a lot, I must say if you don’t try this, try it out now! 😀
But seriously, this cake is divine.. I’ve made it a lot of time in past and failed to make as well.. But now, It comes out perfect everytime and has a delectably amazing flavor of all spice along with the light & spongy texture..
This cake can be had just as a tea time cake, or can be frosted with cream cheese or any icing for that matter. But I like to just with some icing sugar on top.. You can bake this in a loaf pan, a bundt pan or any shape
Believe me, carrot cake does sound boring at first.. But it is such a thing you get addicted to! It has happened with me and all of us in the family.. The light, soft & spongy texture is sooo goooodd! So, let’s get on with the recipe, shall we?
It’s easy to make, and tastes yummy.. Why don’t you try it & let me know how it goes?
It’s been about a year and half when started the series Eggless Baking Without Oven.. But mostly we focused on Cakes and a slight bit of cookies..
We’re going to bake a lot more stuff other than cakes now, so keep requesting! Today, some dry fruit muffins for you! 🙂
Muffins, looks similar to cupcakes.. But it is a type of bread, made many ways.. While Cupcake is a dessert, Muffins are both sweet and savory enjoyed in Breakfast or as you know anytime.. Here’s a sweet variety for you all, loaded with dried fruits.. Time to dive right into the recipe?
Eggless Dry Fruit Muffins Recipe in Pressure Cooker | Eggless Baking without Oven
Plain Flour / Maida - ¾ Cup
Powdered Sugar - ½ Cup
Oil - ¼ Cup
Milk - ½ Cup
Baking Soda - ½ Tsp
Milk Powder - 2 Tbsp
Vinegar - 1 Tsp
Vanilla Essence - 1 Tsp
Mix Dry Fruits - ½ Cup + 2-3 tbsp for topping
Salt - 2 Cups + one pinch
Start by heating up a pressure cooker in medium flame, add the 2 cups of salt and a wire stand and a perforated plate. Cover, remove the whistle and let it preheat for 10 minutes.
Mix vinegar in the milk and keep aside. Sieve the dry ingredients - Flour, Baking Soda, Milk Powder, Powdered Sugar, a pinch of salt and keep aside.
Mix the wet ingredients in another bowl - Oil, Vanilla Essence, Milk+Vinegar Mix and keep aside.
Take about a tablespoon and half and add it to the mix dried fruits and coat the dry fruits well in the flour.
Now pour the wet ingredients in the dry ingredients and whisk it well together, do not over mix! Now add the dry fruits and using a spatula fold it in.
Line Paper Cups in Individual Muffin Tins and then scoop the batter in about ¾ way. Use an ice cream scoop its easier & consistent that way. Top the muffins with some dried fruits. Ready to bake!
Open the cooker and place the muffin tins inside, do not over load 3-4 at once. Quickly close and turn the flame down to low-medium and let it bake for 15-18 minutes.
Once done, test with a skewer, if it comes out clean its ready. Take it down to a cooling rack. Let them cool and Enjoy in Breakfast or anytime in the day!
They can be served warm as well 🙂 The muffins can be cooked for a little longer than 15 minutes, maybe about 18-20 minutes if a more brown color is desired on top like i did for 3 of them.. But they can get slightly firm.. I'm in no-way promoting over-baking just that if you wish to do.. Not much of a difference in texture but looks better.
Soft, Moist and loaded with plump and crisp dried fruits in every bite, Sure is a delight to have.. Can’t stop at one.. So make sure you try it out 🙂
Garlic Naans Recipe In Tawa - Eggless Naan Recipe Without Oven and Tandoor
Flour - 2 Cups + More for dusting
Warm Water - As required
Yeast - ½ tbsp
Sugar - 1 Tbsp
Salt - to taste
Oil - 1 tbsp
Garlic - ⅓ Cup [half chopped and half grated]
Coriander Chopped - 3 tbsp
Butter - To Brush
Start by taking some warm water, about ¾ cup and add in the sugar and yeast to it. Mix well and keep to proof for 10 mins.
In a large mixing bowl/kitchen platform take 2 cups of flour, add salt to taste. Along with the proofed yeast mixture.
Get your hands in and form it into a dough, Add more water if required. Now add a tablespoon of oil and knead this for about 5 minutes.
Place the dough in a greased bowl and let it proof for a hour or until doubled.
Sprinkle some flour, and punch the dough. Knead it for a minute. Then form small portions out of it, about a lemon sized.
Mix the garlic and coriander in a bowl for the topping.
Heat up an iron tawa in high flame. Take a dumpling of the dough, and roll this using a rolling pin in an oblong shape. Sprinkle flour if necessary.
Take about 1½ tsp to 2 tsp of garlic topping and spread on top. Using the rolling pin, roll once to press the garlic in the shaped naan. Pat once with floured hands, optional.
Flip the naan on its back, and smear water in here. Just make sure to wet it, neither too much water nor less. Take the naan and stick to the hot pan on the water side.
Let the naan cook for a couple seconds, then flip the tawa and cook it in the flame. The naan would be stuck to the tawa, and you'd be lifting and flipping the tawa to cook the naan in direct flame for even cooking and brown spots.
Once cooked, using a spatula or ladle or some sort, take the naan out, and smear some butter.. Enjoy HOT!
Now, what are you looking forward to? Do try these, because these are fantastic! I do have shared Yeast Free way to make Naans in Tawa here : https://www.youtube.com/watch?v=w0FBc7-Acs8 🙂
Eggless Ladi Pav Without Oven - Feather Soft Buns Recipe In Cooker - Eggless Baking Without Oven
Milk - 100ml
Yeast - 1 Tsp
Sugar - ½ Tbsp
Maida / Plain Flour - 125g / 1 Cup
Salt - ½ Tsp
Milk Powder - 1 Tbsp / 9gms
Butter - 10 gms / 2 tsps
Milk & Butter - For Brushing
Salt - 2 Cups for Baking
To the warm milk, add the sugar and the yeast. Stir and keep aside to proof for 10 mins.
In your working platform, place the flour, salt and the milk powder. Mix and make a well in center.
Add the proofed yeast mixture, which would have been frothy so far. Get your hands in and form this into a soft-pasty kind of dough. If the mixture does not turn out to be soft and pasty-sticky consistency, add more milk to it and make it sticky and soft.
Add in the butter and start kneading it. Knead this by pushing the dough with heel of your palm.. This is going to be very sticky and kind of paste like, but this is how it is supposed to be. Just keep kneading and scraping once in a while for 15 minutes.
After about 15 mins of kneading, this will come together and would be more like a dough than a sticky pasty mass.
Place this into a bowl with a lil bit of oil, coat the dough and the bowl with the oil, cover with a damp cloth and let it proof for 1 hour or until doubled in a warm spot.
Once doubled in volume, punch and take the dough out, sprinkle a bit of flour and knead for a minute.
Divide the dough into 6 equal portions. My dough weighed 245 grams. And I portioned about 40gms each.
Smooth-en out each portion by rolling them between your palm and fingers. Place the shaped portions in a 6" square cake tin. You can make in a round one as well.
Cover the cake tin with a cloth and let the pavs proof for another hour or until well risen.
For Baking Without Oven, I recommend to use a large Pressure Cooker. Remove the Rubber Gasket and Whistle.
Add 2 cups of salt, a wire stand and a perforated plate. Cover and heat in Medium-High Flame. Quite on the higher side. Preheat for 10 minutes
Once the pavs are well risen, and are parallel or above to the tin's height. Brush them with milk.
Using a tong, place the tin inside the cooker and quickly close the lid/cover. Bake these for 15-18 minutes in Medium-High Flame.(Read Notes)
Take them out once they're baked well.. Brush the tops with butter. Now take a damp cloth and cover the tin for a minimum of 30 minutes.(Read Notes)
Using a knife, loosen the sides and carefully take the pavs out..
Pavs are ready.. Freshness to vouch for - smells, looks, and tastes heavenly! Enjoy!
Making Ladi Pav or any Bread at home isn't difficult. But can get tricky when making without oven. Here are a few points for you to look at: -> The size and the height of the tin matters. Make sure the height of the cake tin is no more than 2". You want the pavs when prooved to be parallel or above the tin's height for them to brown well inside the cooker. -> Flame : The flame that we use to bake cakes is low-med quite on the low side. But for baking these pav, you need to have the flame in med-high. Quite on the higher side. -> Browning : A good brushing of milk is usually enough for it. But, But, if you are not confident whether they will brown well or not, you can add a pinch of sugar and mix the sugar in the milk and then brush the pavs. The sugar will help in browning much better. But be careful, too much sugar can lead to over-browning/burning. Just a pinch is good. -> Make sure to remove the gasket/rubber thing of your pressure cooker. -> As the heat is going to be quite on the higher side, be careful. And i will suggest to use old salt. I mean, use salt that you have used earlier to bake something else. ->
These are amazing, whatever you serve these with or just gobble as they are.. The goodness of freshly homemade bread is to die for.. Specially when its Pav.. So, If you had been thinking how to bake these without oven.. Stop thinking, go and make these and Enjoy 🙂
Choco Cashew Cookies - Famous Bakery Style Biscuit Recipe | Eggless Baking Without Oven
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
Take about ⅓ cup cashews and grind them to a meal like consistency. Chop the remaining into small chunks for topping.
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.
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.
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.
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.
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.
You can also bake it in your oven at 160 C for 20 mins if you wish to bake in oven.
Once baked, let them cool and Enjoy!
Here’s the video:
Having a punch of chocolate, with the awesomeness of cashews, this is scrumptious! Have fun, making these!