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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..

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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!

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

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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 ๐Ÿ™‚

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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! ๐Ÿ˜€ Do try and let me know how it goes for you..

That’s it for today,

Thanks! ๐Ÿ™‚

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Pressure Cooker Eggless Chocolate Nuts Cake Recipe | Eggless Baking Without Oven

Hey Foodies,

It’s been quite a time that we have made something baked..

PRC Choco Nuts Cake2

Today, let’s make a chocolate nuts cake in pressure cooker without any eggs which is perfect to have just as it or with a cup of tea/coffee or for an nutty pastry..

PRC Choco Nuts Cake1 PRC Choco Nuts Cake5

Umm, let’s get started..

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Pressure Cooker Eggless Chocolate Nuts Cake Recipe | Eggless Baking Without Oven
 
Ingredients
  • Plain Flour / Maida - 1 Cup
  • Corn Flour - 2 Tbsp
  • Baking Powder - 1 Tsp
  • Cocoa Powder - 2 Tbsp
  • Butter - ¼ Cup
  • Powdered Sugar - ¼ Cup
  • Condensed Milk - ½ Cup
  • Cashewnuts - 1½ Tbsp (Roughly Chopped)
  • Hazelnuts - 1½ Tbsp (Roughly Chopped)
  • Almonds - 1½ Tbsp (Roughly Chopped)
  • Dried Blueberries - 2 Tbsp
  • Raisins - 1 Tbsp
  • Dates - 1 Tbsp
  • Salt - 1½ cups
Instructions
  1. Mix cocoa powder in ½ cup of boiling water, keep aside until cools.
  2. Take a pressure cooker and add the salt in it, place a wire stand and a perforate plate. Cover and heat in medium flame.
  3. Sift the plain flour, corn flour, and baking powder.
  4. In a mixing bowl, add the butter and sugar. Beat it until it is creamy and fluffy, then add the condensed milk, whisk for 2-3 mins.
  5. Add half of the sifted flour mix and all the cocoa powder mixture along with the dried fruits and nuts . Mix well. Add rest of the sifted flour mix and give it a mix. Grab a spatula and fold the mixture well.
  6. Transfer the batter to a 7" Cake tin or a similar sized aluminium/steel utensil which is greased well with butter. You can apply a butterpaper as well if you wish to.
  7. Spread the batter well, and add more nuts if you wish. Place inside the pressure cooker and cover, remove the whistle and bake for 30-35 mins in low-med flame.
  8. After 30 mins, check with a toothpick, if it comes out clean, its ready otherwise bake for another few mins.
  9. Once baked take out let it cool and take the cake out by running a knife over the edges and flipping over. Sprinkle some powdered sugar over top or Enjoy just as it is..
Notes
You can also bake this in a oven at 180 C for 30-35 mins.
feel free to use any nuts and fruits ๐Ÿ™‚
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PRC Choco Nuts Cake3

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So easy and super delicious.. Do try and let me know how it goes ๐Ÿ™‚

That’s it for today,

Thanks ๐Ÿ™‚

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Motichoor Donuts Recipe, Motichoor Laddo filled Doughnuts | #FusionDiwali

Hey,

Festive Season is here, and here I bring a dedicated series to it.. #FusionDiwali it is!

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Today, let’s make something so delicious from the scrumptious motichoor laddos! Its Motichoor Filled Donuts.. ๐Ÿ˜€

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Here’s the easy recipe for you..

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Motichoor Donuts Recipe, Motichoor Laddo filled Doughnuts | #FusionDiwali
 
Ingredients
  • Plain Flour - 1¼ Cup (+1/2 Cup for dusting)
  • Milk Powder - 2 Tbsp
  • Rose Water - ½ Tbsp
  • Warm Milk - ¾ Cup
  • Powdered Sugar - ⅓ Cup
  • Yeast - ¾ Tsp
  • Butter - ¼ Cup (Soft, but not melted)
  • Oil - To Fry
  • For Filling - ½ Cup Milk
  • Custard Powder - ½ Tbsp
  • Sugar - 2 Tbsp
  • Motichoor Laddos - 3(Normal Sized broken down.)
  • Pistachio - 2 Tbsp (Chopped Fine)
  • For final decoration - Silver Leaf - as required
  • Motichoor Laddos - 12 (Very small sized)
  • Pistachio - 2 Tbsp {Chopped Fine}
Instructions
  1. In a bowl, add the milk, sugar and yeast. Mix and keep aside for 10 mins.
  2. To a mixing bowl, add the 1¼ Cup Flour and 2 tbsp milk powder. Add the milk mix and make a sticky paste kind of dough. Add the soft butter and knead it for 5-6 mins.
  3. Cover and keep the dough to proof for an hour.
  4. After one hour, take the dough out and sprinkle flour little at a time until you get a roll-able dough.
  5. Roll the dough out to ½" thickness sprinkling flour if needed. Use a donut cutter or a glass and a bottle cap to make doughnuts.
  6. Keep the doughnuts in flour dusted plates/trays for another hour to proof.
  7. For the Filling : In a saucepan, add the milk and bring it to a boil. Mix the custard powder with 2 tbsp of cold milk and pour that in to the boiling milk along with sugar.
  8. Stir it well and cook till it gets bubbly and thick. Pour the custard over the broken motichoor ladoos. Mix well and keep the refrigerator for an hour to chill.
  9. Heat the oil, and add the donuts in medium hot oil. Fry until golden. Transfer to a kitchen towel for the excessive oil to soak in and then let them cool down to get soft.
  10. Once the doughnuts get soft, take a knife and make small slits in the outer or inner cucircumference of it and then fill the filling in them generously using a piping bag.
  11. Apply sliver leaf in the doughnuts and then place motichur ladoos on top of the donuts. Sprinkle some pistachios and ENJOY!
Watch the video as well:

Motichoordonuts05

Ohh, look at these. dont these look appetizing with all the filling inside? Motichoor Laddos, are so scrumptious on its own.. Just feel what would the combination be like ๐Ÿ˜‰ ๐Ÿ˜€

Well, Bye for today.. More fusionifed dishes coming this week, Stay Tuned โ™ช โ™ซ โ™ช ๐Ÿ™‚

Thanks!

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Red Velvet Cake Recipe / Cooker Cake / Eggless Baking Without Oven

Hey, How’re you doing?

Around a month back on 23rd June, I made a red velvet for celebrating the day CS was born.. And since then, the requests for it has doubled..

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So, no more looking around, here I’ve got the recipe for you ๐Ÿ™‚


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Red Velvet Cake Recipe / Cooker Cake / Eggless Baking Without Oven
 
Ingredients
  • Sifted Dry Mix : (Plain Flour / Maida - 1½ Cups, Cocoa Powder - ½ Tbsp, Baking Powder - ¾ Tsp, Baking Soda - ½ Tsp)
  • Oil - ⅓ Cup {Flavorless / I used Canola}
  • MIlk - ¾ Cup
  • Powdered Sugar - ½ Cup
  • Condensed Milk - ¾ Cup
  • Red Food Color - 1 Tsp (Powder / If using liquid adjust add upto 1½ Tsp)
  • Vanilla Essence - 1 Tsp
  • Salt - 2 Cups {For Baking}
  • For Frosting : Butter - ⅓ Cup
  • Powdered Sugar - 1½ Cups {or icing sugar}
  • Cream Cheese : ½ Cup
  • Whipping Cream - 2 Cups
  • Vanilla Essence - 1 Tsp
  • Other : Sugar Syrup - ¼ Cup (Mix 2 tb water and sugar)
Instructions
  1. For Baking in cooker, add the 2 cups salt in your idli cooker / pressure cooker and place a wire stand and a perforated plate. Cover and remove whistle if using pressure cooker. Heat in medium flame. For Baking in oven ; simply preheat your oven to 180 C.
  2. In a mixing bowl, add the oil and sugar and whip until smooth. Pour in the condensed milk and whip till fluffy and it starts leaving sides.
  3. Add half of the milk and vanilla and stir well, now add half of the sifted flour mixture and stir well.
  4. Add the remaining flour mixture and whip. To the remaining milk, add the red food color and stir, and pour in the batter and give it a good mix.
  5. Pour the batter to a 7" cake tin which is greased with butter and lined with butter paper.
  6. Tap once and place the cake tin in the cooker and cover quickly and then in medium-low flame bake for 35 -40 mins. You can also bake in a oven at 180 C for the same time.
  7. Test whether the cake is done after 35 mins with a toothpick if it comes out clean, its ready if not bake for another 3-4 mins. Once baked, take the cake out and let it come down to room temp, then freeze for 4 hours.
  8. For Frosting : In a mixing bowl, add the butter and beat till fluffy and then add a portion of powder sugar(we'll add sugar in 5 portions), whip till fluffy and creamy, then add the next portion and continue till all finishes. Make sure to scrape the sides in between.
  9. Whip for 5 minutes in high speed then add the cream cheese and vanilla essence then whip for another 3-4 minutes. Cream Cheese Frosting is ready, you can use it as it is or make it creamier and delicious-er by incorporating whipped cream to it.
  10. Whip 2 cups of whipping cream to stiff peaks, add half of it to the frosting and mix then add the remaining whipped cream and then whip the mixture till stiff. Whipped Cream Cheese Frosting is ready.
  11. Let's Assemble : Place a big plate over a couple of bowls or in a turntable place the cake and slice up the uneven top and then slice it horizontally into three layers and keep aside. Trim off brown edges if any.
  12. In the turn table, apply a little bit of cream and place the first layer of cake then smear the sugar syrup. Add a big dollop of frosting and spread.
  13. Place the second layer and repeat, then place the third layer upside down and smear syrup then take a dollop of cream in a offset spatula / any long knife / pallete knife and cover the sides of the assembled cake roughly then the top. Make sure the layer is thin, as its a crumb coat. Freeze the cake for 30 minutes, then make a good layer of the frosting in the cake as shown in the video.
  14. Powder trimmings of the cake and sprinkle over the cake. Using leftover frosting make rosettes by adding the frosting to a piping bag with star tip and then piping in circular motion. Refrigerate and enjoy. ๐Ÿ™‚
Notes
Sad to say but my cake was a wee bit over-baked, hence some extra browning in the sides and bottom.. :/ But was extremely soft and heavenly.. ๐Ÿ™‚
Feel free to use only the frosting or with whipped cream..

RVCEBWO1

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This just melts in the mouth, and you know what? Whoever tasted it asked how it’s made and can you make one for me on my budday.. Supa happy ๐Ÿ˜€

Thanks for stopping by,

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Melting Moments Cookies Recipe // Melt in Mouth Biscuits| Eggless Baking Without Oven

Hey Ya!

Have you ever dreamedย of melt in mouth cookies, I wonder cause its regular with me ๐Ÿ˜›

MMCookieseb1

These gorgeous looking melt in mouth easy shortbread(kinda) cookies are total bliss.. Believe me or not, my dad has never liked homemade cookies/biscuits(only biscuit n cookies dare you if you think anything else he loves my cooking :P) as he likes those fruit biscuit kinda cookies.. But what he said you know after eating this? “Kitna kitna kya kya dala?” And we all went gaga over these ๐Ÿ˜›

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Now, all you need is a cuppa cappuccino and these ! So, let’s get baking!

MMCookieseb3

Read out the easy peasy recipe ๐Ÿ™‚
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Melting Moments Cookies Recipe // Melt in Mouth | Eggless Baking Without Oven
 
Ingredients
  • Hydrogenated Vegetable Fat / Butter / Margarine - 100gms
  • Powdered Sugar - 65gms
  • Vanilla - 1 Tsp
  • Milk - 1 Tbsp
  • Corn Flour / Custard Powder - 30g
  • Plain Flour / Maida - 100g + 2Tbsp(to dust)
  • Salt - 2 Cups {To Bake in cooker}
  • Chopped Pistachio - 2 Tbsp
Instructions
  1. To a mixing bowl, add the fat and sugar, start beating it/cream until fluffy. Add the milk and vanilla, and mix well..
  2. Add in the custard powder and maida and get your hands in to make a sticky mass of dough, just mix till combined, dont knead!
  3. Cover and refrigerate for 30 mins / freezer for 10 mins.
  4. #For Baking in cooker - Heat up a idli cooker / pressure cooker with 2 cups salt, a wire stand and a perforated plate for 10 mins. Remove the whistle if using pressure cooker..
  5. ##For Baking in Oven : Preheat your oven to 180 C for 10 mins.
  6. Dust your working surface with some flour and get the dough out and smooth it out.. Feel free to make the cookies in any way, either make small portions of this and place on a baking tray or roll it out to ½ inch and cut it out using cookie cutters..
  7. Place on a baking tray or a 7" cake tin(for cooker) lined with butter paper and sprinkle chopped pistachio and press little..
  8. Place the trays in the cooker / oven and bake for 10-12 mins.
  9. Let them cool in the tray and enjoy!
Notes
Wanna prevent them from spreading too much? Freeze the cookies for 10 mins before baking ๐Ÿ™‚
I got Hydrogenated Vegetable Fat from a baker friend of my dad.. It comes in large tins(Starts from 5 kg or so i dunno :P) but he was kind enough to share a kg with me, Hindustan Unilever makes this..
Dont worry, you can easily use butter, margarine, or even shortening in this recipe without thinking and it would come out great just would take less or more time to depending upon the fat used ๐Ÿ™‚

I baked three batches of this, and all finished within 48 hrs ๐Ÿ™ Make sure you bake a good batch ๐Ÿ˜› ๐Ÿ™‚

Thanks for stopping by,

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ย 

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Vanilla Cupcakes Recipe | With Cherries Inside, Cooker Cupcakes | Eggless Baking Without Oven

Heyย Ya!

VanillaCupcakeebwo1

Looks Beautiful isn’t it?

VanillaCupcakeebwo4VanillaCupcakeebwo5

Vanilla, the basic cupcakes gets a bump with cherries inside and a cream cheese icing! I cant resist, can you?

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Let’s get making these beauties, which are eggless and made without oven..

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Vanilla Cupcakes Recipe | With Cherries Inside, Cooker Cupcakes | Eggless Baking Without Oven
 
Ingredients
  • Plain Flour - 1 C
  • Condensed Milk - ½ C
  • Butter - ¼ C
  • Powdered Sugar - ¼ C
  • Baking Powder - 1 Tsp
  • Club Soda - ½ C
  • Cherries - 18-20
  • Vanilla Essence - 1 T
  • Other : 2 Cups Salt.
Instructions
  1. Heat a cooker with 2 cups salt, a wire stand and a perforated plate in medium flame.
  2. In a mixing bowl, add the butter and sugar, beat well till creamy. Add the vanilla essence, and beat well.
  3. Mix the baking powder and plain flour in another bowl. Add half of it to the creamed butter and sugar, fold well and then add the rest half.
  4. Pour in the club soda and mix well. Fill 9 cupcake liners which are in individual cupcake tins with the batter and plop in a couple of cherries in each.
  5. Place the cupcake tins/moulds in a small tray/spring bottom cake tin's bottom part and place in the cooker to bake for 15-18 mins in medium flame.
Notes
I used a idli cooker, hence i loosened the whistle. If using pressure cooker take the whistle out.
You can also bake these in a preheated oven at 180 C for 15 mins.
Frost these after they cool with whipped cream/cream cheese frosting/anything. I used leftover frosting from red velvet cake. Recipe for that on wednesday.

VanillaCupcakeebwo2

Let me go grab one more, ๐Ÿ˜€ ๐Ÿ˜‰

Thanks for stopping by,

CookingShooking is onย YouTube,ย Facebook,ย Google+,ย Twitter!

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Brown Bread Recipe – Eggless, Healthy, NO OVEN | Eggless Baking Without Oven

Hey Foodies,

Congratulations to all of us, 2 Years back, 23rd June was a normal day to us.. But I thought, I will Sign Up for a YT Channel and uploading or not would be decision made to be later, and hence CookingShooking was made.. Happy Annie to us! ๐Ÿ˜€ Here’s the Red Velvet we relished ๐Ÿ˜›

RD velvet

Let’s get to the dish this post is made for.. Do you agree on, “We are Brown, and we eat Brown?” ๐Ÿ˜› Well, even whites love brown stuff.. Lol, lets stop being racist…

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Here comes my Brown Bread, Its Healthy, Loaded with Wheat Flour and Oats unlike the 25:75 ratio-ed or molasses loaded storebought stuff..

Brownbread1

I said, “Breads, if possible..” Yes, Its Possible to make Breads without a oven, let’s see how to make a bread without eggs, and without oven!

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Textie, you are here for i see!
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Brown Bread Recipe - Eggless, Healthy, NO OVEN | Eggless Baking Without Oven
 
Ingredients
  • Whole Wheat Flour - 1 Cup / 140 Gms
  • Oats - ½ Cup / 50 Gms
  • Plain Flour/Maida - ½ Cup / 65 Gms
  • Vital Wheat Gluten - ½ Tbsp
  • Water - 200 Ml
  • Instant Yeast - 1½ Tsp / 6 Gms
  • Sugar - 1 Tbsp / 15 Gms
  • Milk Powder - 2 Tbsp / 18 Gms
  • Salt - 1 Tsp
  • Butter - 3 Tsp / 15 Gms (Divided)
  • Oil - 4 Tsp / 20 Ml (Divided)
  • Milk - 1 Tbsp (For Brushing)
  • Sesame Seeds, Oats for Sprinkling - 1 Tsp Each
  • Other: Charcoal - 1 Cup
Instructions
  1. Warm up the water, add the sugar and yeast. Mix and let it set for 10 mins.
  2. In a mixing bowl, add the whole wheat flour, oats, plain flour, milk powder, salt, vital wheat gluten and mix well.
  3. Add the frothy yeast mix to the flour mix and give it a good stir. Once clumped, transfer to your kitchen platform, add 2 tsp butter and 2 tsp oil. Knead this for 15 minutes.
  4. Add 1 tsp oil and give it a quick knead. Transfer to a greased bowl. cover with a damp cloth and let the yeast do its job for 45 minutes.
  5. Once doubled in volume, punch it down and knead for a minute. Roll it around to make a round even ball. Now slowly roll it with your hands to make a oblong log. Transfer to a oil greased loaf tin/bread tin and press down.
  6. Sprinkle little water and cover with a damp cloth and keep aside for 45 minutes.
  7. After 30 minutes, heat up a baati maker/gas tandoor. Add Charcoal below the rack, keep the rack and cover and let it heat up in high flame for 15 minutes. Let the air be out, keep the lid in such a way that the air passes out.
  8. After the dough has doubled, brush the bread loaf gently with milk and then sprinkle the oats and sesame.
  9. Place a tawa over the rack and line it with some foil paper to diffuse the heat. Place the loaf tin above it and cover the baati maker/tandoor. In low flame, bake for 15 minutes.
  10. After 15 minutes, let the bread sit on its one side. This is done to ensure the top gets evenly brown. Cover and bake for another 5 minutes.
  11. Switch off the flame and turn the loaf around so that the bread sits on its other side. Cover and keep for 5 minutes, Flame Switched Off!
  12. Take the bread out, brush the top generously with a tsp of butter. Let it sit for 5 minutes, then loosen the edges with a knife and take the bread out.
  13. Roll the bread in a damp cloth, Cover it completely and leave it to cool. Once its completely cool, take out and slice with a serrated knife or store in a bag.

Cannot get any cheesier! Try this, and impress people! ๐Ÿ™‚

Brownbread5

Don’t have a gas tandoor/baati maker? Go and get one, why because its awesome! Ohk, let me explain a tit bit of the setup i was talking about in the video.

Basically, you keep a perforated plate over the flame(Heavy Duty one!) then comes the coal. Then keep a grill stand and above that the tawa. Then cover this with a big kadhai/pan which is actually very big and if using a kadhai, use the one which has no handles, something like this. It should cover everything. Yes, a bit confusing.. So, on my take, almost everyone has a gas tandoor or a microwave with convection, bake in that as this way is a bit confusing.. All the best! ๐Ÿ™‚

Believe me or not, this bread was so awesome that we ate two loaves in a day! YES! We’re not a bread fan, but there’s something awesome in homemade breads! Go and bake oneย a couple for you! ๐Ÿ™‚

Thanks for stopping by,

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Eggless Brownies Recipe | Easy, Eggless Baking Without Oven

Hey Fellas,

Whether its Gooey or Fudgy Brownies, Its our favorite dessert rite?

BrownieebwoIR05

With a glaze, or a sprinkle of sugar or some more chocolate or as a sizzler or just plain chocolate heaven.. One dish numerous forms!

BrownieebwoIR03

Let’s get CookingShooking โ™ช โ™ซ โ™ช โ™ซ

BrownieebwoIR01

Textie, just for u ๐Ÿ™‚
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Eggless Brownies Recipe | Easy, Eggless Baking Without Oven
 
Ingredients
  • Cocoa Powder - 6 Tbsp
  • Dark Chocolate - ⅓ Cup {Chopped)
  • Butter - ½ Cup
  • Yogurt - ½ Cup
  • Plain Flour - ½ Cup
  • Powdered Sugar - 1 Cup
  • Baking Powder - 1 Tsp
  • Instant Coffee - ½ Tsp {Dissolved in 2 tsp water)
  • Vanilla Essence - 1 Tsp
  • Salt - 2 Cups [Only if using cooker/vessel to bake]
  • For Glaze - Melted Dark Chocolate - 50 gms
  • Melted White Chocolate - 75 Gms
  • Chopped Hazelnuts - 3 Tbsp
Instructions
  1. Take a big cooker or any huge vessel(which has a diameter of over 9", and a good height) and add the 2 cups of salt, a wire stand and a perforated plate. Or simply use an gas tandoor. Dont add anything if using gas tandoor.
  2. Heat the tandoor/vessel/cooker in medium flame.
  3. In a mixing bowl, add the butter and sugar. Whip well to ensure its creamy and fluffy.
  4. Add the coffee and vanilla and half of the yogur, whisk for another minute. Add the half of the flour mix mix well. Add the rest of yogurt and flour mix(save a tsp of flour mix). Mix well.
  5. Sprinkle the saved 1 tsp of flour mix in the chopped chocolate. Add this to the batter and mix well with a spatula.
  6. Grease a 8" Cake tin with butter, stick a butterpaper which is bigger than the tin and then butter it well then sprinkle 1 tsp of maida/plain flour to it.
  7. Add the batter to the cake tin and spread well with a spoon. Transfer this to the hot tandoor/cooker/vessel and bake for 30-35 mins in medium flame.
  8. The edges would be firm and the center would be little gooey, that's when take it out and let it cool to room temp. Lift the butter paper out and cut and enjoy if you wish to enjoy plain or pour the melted chocolate and swirl it around for the marbled effect. Also sprinkle hazelnuts/anynut for extra goodness! ENJOY!

BrownieebwoIR02

You just cannot make an excuse, Jog right onto your kitchen and make this! Mammamia! ๐Ÿ™‚

Hope to hear from you soonย :)

Thanks for stopping by,

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ย 

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Butterscotch Cake Recipe | Cooker Cake | Eggless Baking Without Oven

Hie

ButterscotchCakIR!02

After a loonnggg time, Here comes my Butterscotch Cake Recipe and its Eggless Baking Without Oven! Yeah!

ButterscotchCakIR!03

Soft, Buttery, Moist Sponge Layered with Cream and Butterscotch Crush tastes awesome! Well, lets not speak much and have a look at it!

ButterscotchCakIR!04

Scrumptious it looks right? Recipe:

Text Recipe:
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Butterscotch Cake Recipe | Cooker Cake | Eggless Baking Without Oven
 
Ingredients
  • Flour - 1½ Cup
  • Sugar - ½ Cup
  • Milk - ¾ Cup
  • Butter - ⅓ Cup
  • Butterscotch Crush - ⅓ Cup
  • Condensed Milk - ½ Cup
  • Baking Powder - ¾ Tsp
  • Baking Soda - ½ Tsp
  • Vinegar - 1½ Tsp
  • Butterscotch Essence - 1 Tsp
  • Salt - 1½ Cups
  • Others: Whipping Cream - 2¼ Cup
  • Yellow Color - Few Drops
  • Butterscotch Essence - 1 Tsp
  • Butterscotch Crush - 3 Tbsp
  • Peanuts - ¼ Roasted
  • Peanut Brittle - As required
  • Caramelized Sugar Strands - As required
  • Sugar Syrup - Mix 2tb of sugar and water together along with a few drops of butterscotch essence.
Instructions
  1. For Sponge: Add the salt to a cooker, use a idli cooker or a normal cooker(without whistle). Then keep a wire rack/stand, cover and heat in low flame!
  2. Take a bowl and add in the room temp. butter, beat it. Then add the sugar and cream until light and fluffy.
  3. Then add in the condensed milk, whisk for another 2-3 mins. Then add the butterscotch essence, crush and whip for another minute.
  4. Take a sieve and sift in the flour, baking powder.
  5. Add half of the sifted flour mix to the wet mix along with ¼ cup milk and mix. Proceed by adding another batch of flour and milk. Mix well. Add another ¼ cup milk and mix.
  6. Apply butter to a 7" cake tin or a steel/aluminium container of such diameter. Then a butter paper(for smooth, perfect, cake!) in the bottom and again butter it.
  7. Mix the baking soda and vinegar, mix quickly, and add to the cake tin. Be Quick!
  8. Keep the tin in the cooker which must be preheated by now, Cover it and make sure its in low-med flame!
  9. Bake for 35 mins*. Check after 30 mins with a toothpick, if the toothpick comes out clean, cake is ready! If not, bake for another 5 mins.
  10. After cake is baked, take it out and let it cool, then place it in freezer for 2 hours.
  11. Icing: In a bowl, add the whipping cream make sure its cold. Start whipping it. Once it reaches soft peaks add the butterscotch essence and yellow color. Whip well till stiff peaks. Once whipped, refrigerate until ready to use.
  12. Lets Assemble: Keep a big plate over a few bowls or use a turn table.
  13. Cut cake into three layer horizontally by turning the table. Transfer the layers to a plate.
  14. Apply a wee bit of cream in the center of the turn table and place the bottom most cake layer.
  15. Spread some sugar syrup over the cake. Now add a dollop of cream and spread a good ½ inch layer. Add 1½ Tbsp Butterscotch crush over to it and spread. Place another layer and repeat..
  16. Now the final layer, keep it upside down and then spread syrup!Take a big dollop of cream and then spread it on top as well on sides. Then make it smooth! Make a thin layer. Now place this in the freezer for 30 mins.
  17. After 30 mins, add a good dollop of cream to it and spread using a spatula or a long knife/palette knife. Transfer to a cake board when you're satisfied.
  18. Decorate as you wish or, Take some chikki and place those in the bottom side edge.
  19. Using leftover whipping cream make a shell border using a piping bag with star nozzle by just pressing then slightly lifting and then let it come down again the piping bag. Or just press and release for stars. Make a border on top edge as well as bottom edge.
  20. Right after the top edge, sprinkle roasted peanuts. Then comes in some caramelized sugar strands.
  21. Well, thats it. Refrigerate for 4-5 hours before consuming for the flavors to mingle ๐Ÿ™‚

ButterscotchCakIR!01

You’re dessert lover, you can’t miss this! Make it, Relish it! ๐Ÿ˜€

Thatโ€™s it for today!

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Eggless Cream Filled Donuts Recipe – Eggless Baking Without Oven

Donuts please. Can you please show me donuts. Show donuts please.

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Here you go! I’ve been getting requests for this a lot, and as your request is my command here comes the recipe for my Eggless Feather Soft Cream Filled Doughnuts Recipe ๐Ÿ™‚

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So, the other day i tried it after a year and these were fantastic.. Cottony soft, Perfect taste and flavor.. ! I could not stop myself to post this and here it comes..

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Watch the recipe ๐Ÿ™‚

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Eggless Cream Filled Donuts Recipe - Eggless Baking Without Oven
 
Ingredients
  • Plain Flour - 1¼ Cup (+1/3 cup for dusting)
  • Warm Milk - ⅔ cup
  • Sugar - 6 Tbsp
  • Butter - ¼ Cup
  • Yeast - ¾ Tsp
  • Milk Powder - 2 Tbsp
  • Oil - To Fry
  • Other: Custard - 120 Ml
  • Chocolate Sauce - As required
  • Sprinkles, Dessicated Coconut, Nuts, Whatever!
  • White Chocolate Sauce - As required
Instructions
  1. Start by adding the sugar and yeast to the warm milk. Stir and keep aside for 10 mins.
  2. In a mixing bowl, add the flour, milk powder and mix well. Once the yeast mixture is frothy add that in and knead to a sticky dough.
  3. Add the butter and knead for 8-10 minutes. Once done, cover and let it prove for one hour.
  4. Then take the flour sprinkle some of it and punch down the dough. Knead and then roll it dusting flour in between.
  5. Roll it into ½ inch thickness and then cut it using donut cutter or a glass or cookie cutters. Using a 1 inch diameter cutter, make a hole in center as well.
  6. Keep these in a tray cover the tray and let them prove for another hour.
  7. Heat some oil to fry these. Once the oil seems to be mediumly hot, throw in a small center of the doughnut to check whether its hot enough. If it starts bubbling after a second its ready.
  8. Add the doughnuts and fry in med flame. Once fried transfer to a plate which is lined with kitchen towels.
  9. Take the custard and fill that in a syringe. Take a donut and inject a little bit of the custard in 1 inch distance so that it reaches everywhere. DO NOT over inject or it will come out.
  10. Now coat the donut with chocolate sauce and decorate however you wish.
Notes
Dark Chocolate Sauce: Add 100 grams dark chocolate and 70 ml milk to a sauce pan and heat in med-low flame stirring regularly until smooth. Refrigerate for an hour before use. This will make a thin sauce, for a thicker sauce use 50ml milk.
White Chocolate Sauce : Same method, 100gm chocolate and 50ml milk in a pan in med flame stirring regularly. Refrigerate and use.

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What are you looking for next? You got the perfect way to make super soft, fluffy and delectable donuts. Jog straight into your kitchen and make em!

Thatโ€™s it for today!

Hope to hear from you soonย :)

Thanks for stopping by,

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