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Garlic Naans Recipe In Tawa – Eggless Naan Recipe Without Oven and Tandoor

Hey Foodies,

We all enjoy naans, but have you tried garlic naans? Yes, Great, let’s make them at home without eggs, oven tandoor.. No? You gotta try this, its awesome! 😀

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The bread, that we enjoy the most in restaurants, Naans topped with Garlic and Coriander takes it to next level!

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Let’s dive right into the text recipe :

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Garlic Naans Recipe In Tawa - Eggless Naan Recipe Without Oven and Tandoor
 
Ingredients
  • 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
Instructions
  1. 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.
  2. In a large mixing bowl/kitchen platform take 2 cups of flour, add salt to taste. Along with the proofed yeast mixture.
  3. 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.
  4. Place the dough in a greased bowl and let it proof for a hour or until doubled.
  5. Sprinkle some flour, and punch the dough. Knead it for a minute. Then form small portions out of it, about a lemon sized.
  6. Mix the garlic and coriander in a bowl for the topping.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. 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 🙂

That’s all for today, Thanks 🙂

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Eggless Ladi Pav Without Oven – Feather Soft Buns Recipe In Cooker – Eggless Baking Without Oven

Hey Foodies,

Today, let’s make some Eggless Ladi Pav, Without Oven!

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Exciting right? We’re going to be making it in cooker, and it is going to be great! And you know what? This is baked better than the oven baked, look at the sides and the bottom..!

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The feather soft test, passed?

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Let’s dig right into the easy recipe 🙂

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Eggless Ladi Pav Without Oven - Feather Soft Buns Recipe In Cooker - Eggless Baking Without Oven
 
Ingredients
  • 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
Instructions
  1. To the warm milk, add the sugar and the yeast. Stir and keep aside to proof for 10 mins.
  2. In your working platform, place the flour, salt and the milk powder. Mix and make a well in center.
  3. 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.
  4. 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.
  5. After about 15 mins of kneading, this will come together and would be more like a dough than a sticky pasty mass.
  6. 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.
  7. Once doubled in volume, punch and take the dough out, sprinkle a bit of flour and knead for a minute.
  8. Divide the dough into 6 equal portions. My dough weighed 245 grams. And I portioned about 40gms each.
  9. 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.
  10. Cover the cake tin with a cloth and let the pavs proof for another hour or until well risen.
  11. For Baking Without Oven, I recommend to use a large Pressure Cooker. Remove the Rubber Gasket and Whistle.
  12. 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
  13. Once the pavs are well risen, and are parallel or above to the tin's height. Brush them with milk.
  14. 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)
  15. 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)
  16. Using a knife, loosen the sides and carefully take the pavs out..
  17. Pavs are ready.. Freshness to vouch for - smells, looks, and tastes heavenly! Enjoy!
Notes
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.
->

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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 🙂

That’s all for today.. Bye 🙂

 

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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 🙂

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

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Let’s dig right in to the recipe!

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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!

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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 🙂

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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! 😀 Do try and let me know how it goes for you..

That’s it for today,

Thanks! 🙂

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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 🙂
 

PRC Choco Nuts Cake3

 

So easy and super delicious.. Do try and let me know how it goes 🙂

That’s it for today,

Thanks 🙂

 

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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.. 😀

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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 😉 😀

Well, Bye for today.. More fusionifed dishes coming this week, Stay Tuned ♪ ♫ ♪ 🙂

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 🙂


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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. 🙂
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.. 🙂
Feel free to use only the frosting or with whipped cream..

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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 😀

Thanks for stopping by,

CookingShooking is on YouTubeFacebookGoogle+Twitter!

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

Hey Ya!

Have you ever dreamed of melt in mouth cookies, I wonder cause its regular with me 😛

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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 😛

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

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Read out the easy peasy recipe 🙂
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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 🙂
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 🙂

I baked three batches of this, and all finished within 48 hrs 🙁 Make sure you bake a good batch 😛 🙂

Thanks for stopping by,

CookingShooking is on YouTubeFacebookGoogle+Twitter!

 

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

Hey Ya!

VanillaCupcakeebwo1

Looks Beautiful isn’t it?

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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.

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Let me go grab one more, 😀 😉

Thanks for stopping by,

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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! 😀 Here’s the Red Velvet we relished 😛

RD velvet

Let’s get to the dish this post is made for.. Do you agree on, “We are Brown, and we eat Brown?” 😛 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..

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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! 🙂

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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! 🙂

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 one a couple for you! 🙂

Thanks for stopping by,

CookingShooking is on YouTubeFacebookGoogle+Twitter!

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