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Make Whipped Cream from Chickpeas / Cholle | Aquafaba – Eggless Recipes Series

Hey Foodies,

Whipping cream is a thing we face a lot of problems finding it.. Specially the availability in India is bad, easily only available in big cities and that too mostly only for Industrial purposes.. The second issue we vegetarians face is making recipes without eggs..

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Worry not, there’s a new revolutionary(Sounds like a marketing gig but not at all, it’s true keep reading) egg replacer in market your own kitchen that not only replaces eggs very well in normal recipes but whips very well to make meringues, macaroons, and many more recipes..

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What is it and more about it :
It is aquafaba. Aquafaba means – Bean Water. The liquid which we get after cooking beans/chickpeas or the brine/water from the can of chickpeas/beans. No complexions, Extremely simple.

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It can be made at home very well using almost beans, better to use chickpeas/cholle as they are very neutral in flavor.
More about Aquafaba :
When we cook/boil chickpeas/beans, the water that is left behind is the aquafaba. It has a very similar protein structure to egg whites and also has a few properties similar to yolk..
It works as an emulsifier, leavening agent, foaming agent.. So great stuff many of us used to throw away earlier.. History – In December 2014, Mr Joël Roessel discovered about it through a investigation and blogged about it – revolutionvegetale.com
In Feb 2015 – Mr Goose Wohlt who is a software engineer in the states discovered and started working on it.. Soon in March he shared about it in a Facebook group and then created a new group for the same : Vegan Meringue Hits & Misses. (Join the group for more stuff about this)
That’s how it all started and since then it has been a storm in the social media.. You can read more about aquafaba here : www.aquafaba.com.. Also donate if you can to help fund a phytochemical analysis take place about it.. If you can’t, please share the word 🙂

wcafir01More about me working with it..
Aquafaba had started popping in my news feeds & more places in early May 2015 but I had not taken interest in it.. June is when I got interested & started finding more about it and started working on it.. Everything dint start well..

My First Attempt : I made the aquafaba, started whipping it.. No, It just wont. It dint whip it all.. Even after whipping for over 30 minutes..

Second : Same story, Dint gave up.. Tried again, strained the aquafaba twice to make sure nothing is there.. Choice of bowl was also not good, it was way too wide.

Third : Thickened the aquafaba, Slight Ray of hope but not so well.. It whipped a bit.. Pic from my third attempt.. Please excuse the image quality of my experiment images, they were a quick snap with bad settings, bad lighting and all..

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Fourth : Finally, it whipped. And I made more, and was just admiring it and it all finished. Remember, it was just from 2 tbsp aquafaba 😛

Fifth : Tried making meringues, total disaster. They all melted. Found Reason after making 4 more times : Was not whipped enough, and oven temperature too high.

Ninth Attempt : Yuhoo, On cloud nine when I successfully made these. Not perfect, but yes I did it.

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Tenth onwards : Started Flavoring and making more versions, playing around with oven temperatures, aquafaba thickness, how much to whip and more.. Also started working on other recipes..

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For now, let’s get to making whipped cream substitute.. There are other ways of working with aquafaba which I’ll share soon.. And If I’ve missed anything in the post to put up which I should, I will update it very soon.. Wrote this late night in half sleep, will update this post as often as I can with more stuff 🙂

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Recipe Makes 2 Cups of Aqua Faba.

I use 1/4 cup of aquafaba with 1/4 cup sugar and whip it, and it is a little over 1 1/4 cups of whipped cream substitute. Feel Free to adjust as you need to.

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Well, that was easy wasn’t it? Why not try it out and let us know how it goes.. Tastes great, is light like clouds.. That’s all for today, Thanks 🙂

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Coconuty Cream Filled Chocolates / Suprise Inside Bounty Inspired Chocolates

Hey!

Today, we’re going to make some chocolates.. And, you know what? You’re going to go gaga over these!

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Sky’s the limit when it comes to flavors you can make but I personally love the coconuty flavor.. Specially Bounty Chocolates, so I thought to recreate something like and it was much much better..

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Let’s get rockin with Surprise Inside Chocolates, but first look at the filling.. 😀

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Coconuty Cream Filled Chocolates / Suprise Inside Bounty Inspired Chocolates
 
Ingredients
  • Milk Chocolate - 175g
  • Dark Chocolate - 75g
  • White Chocolate - 50g
  • Cream - 60ml
  • Desiccated Coconut - 2-3 Tbsp
  • Raisins - 1 Tbsp
Instructions
  1. Start by melting the Milk and Dark Chocolate in Microwave for 30 seconds, Stir and reheat for 20 more seconds stir. It should Melt or give it 10 second bursts until completely melted.. Keep Aside
  2. In a Saucepan, simmer up 60ml cream, then pour it over 50grams of White Chocolate. Shake the bowl to make sure the chocolate is covered in hot cream.
  3. Stir the cream and chocolate mix till you get it homogeneous. Let it cool down to room temperature.
  4. Take some ice cubes and water in a big bowl, and place the White Chocolate Ganache bowl over it and start whipping it till you get some peaks. Add the desiccated coconut and raisins and stir. Filling is ready.
  5. Get a chocolate mould and fill that ⅓ to ½ half way with the melted chocolate which should not be hot or warm.
  6. Take the Filling and stuff that into a piping bag. Snip off the bottom and pipe it in the moulds in the center of each mould slowly in such a way that it goes in and the melted chocolate comes to the edges till ¾ of the mould.
  7. Tap the mould and then fill the mould till the top with more melted chocolate and tap again.
  8. Freeze for 5 mins. Take out and invert over the mould and see if the chocolate has left the mould and the plastic thing is visible, if it does the chocolate should come from the mould. If it does not freeze for some more time or tap to get the chocolates out. If using a silicone mould, press and squeeze from the back the mould to get each chocolate out. ENJOY
Notes
Don't whip the filling or make it super stiff, as it gets stiff as its refrigerated.. The picture shown tells that 🙂
Have a look at the video 🙂

This is such a thing that you’d just love it! I personally, just cannot stop why because the flavor combination is impeccable! Make these just for any time chocolaty treat or pack for your loved ones this festive season! 🙂Coconutycreamfilledbounty2

 

Thanks!

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Falooda Recipe – Rangeela | Dessert / Sweet Drinks

Hey Foodies..

This Rangeela Falooda, Kulfi Falooda were to come very much early, but could not.. Sorry fellas, But here is my Rangeela Falooda Recipe 🙂 You can even make it even rangeela by making layers of colorful ice cream 🙂

 

 

 

 

 

 

Faloodanoodles (1 of 5)

 

Looks blissful isn’t it? It sure is 🙂 Check out our Falooda Sev Recipe as well!

Faloodanoodles (4 of 5)

 

So, let’s have a look at the easy peasy recipe..

 
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Falooda Recipe - Rangeela | Dessert / Sweet Drinks
Serves: 2
 
Ingredients
  • Falooda Sev - About ¾ Cup
  • Sabja/Basil Seeds - 1 Tbsp (Soaked in ¾ Cup Water for 2-3 Hours)
  • Pistachio or Khus Ice Cream - 2 Large Scoops
  • Milk - 1½ Cup (Sweetened and chilled)
  • Rose Syrup - ⅓ Cup
  • Mix Nuts - 3 Tbsp
  • Karonda/Candied Cherries - 3-4
Instructions
  1. In a tall glass, throw in a tablespoon of mix nuts, 1-2 candied cherries. Pour in 3 tbsp rose syrup, then goes in ¾ cup milk slowly.
  2. Load in about ⅓ cup falooda sev or more, and 3-4 tbsp soaked sabja seeds.. Next comes in a large scoop of soft serve/half melted ice cream.
  3. Decorate with Mix nuts and candied cherries and enjoy! 🙂

Faloodanoodles (1 of 5)

 

You don’t need a reason to make this, go ahead 🙂

Thanks for stopping by,

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Homemade Condensed Milk Recipe | Basic Recipes

Hey,

Well, We use condensed milk for many recipes, Including Eggless Cakes, Kheer, and lotsa more yummy stuff..

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Now, why buy that overpriced canned stuff? When you can make Fresh at home, that too with real natural ingredients..

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Serves: 330 Grams
 
Ingredients
  • Milk - 500ml {Toned}
  • Sugar - 1 Cup
  • Baking Soda - 1 Pinch {Opt.}
Instructions
  1. In a pan, pour in the milk and add the sugar.
  2. Heat this up in medium-high flame, stirring regularly. It should take about 20 mins for it to reduce. Milk can froth up and boil over anytime, keep an eye.
  3. We just need to stir this and cook, that's it. Suddenly after 17-18 mins you should see a very vibrant color to it and the texture will be very frothy.
  4. Switch off the flame and add the baking soda(optional). Stir well and let it cool.
  5. Once cooled, stir well and store or use immediately.

That sounds easy, and yet is perfect for any dish.. But, I love licking it…

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Video Recipe:

That’s it for today, Hope to hear from you soon :)

Thanks for stopping by,

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Buttercream Recipe

Hey Foodies,

You all have been asking me for buttercream, Here it comes!

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Buttercream,

Everyone has their own recipe, but it all starts with a base recipe right? A mix

of butter and hefty amount of sugar is blended to an extend when its airy, fluffy, light, and creamy. Thats what is Buttercream Icing or Frosting is..

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Buttercream Recipe
 
Ingredients
  • Unsalted Butter - ¼ Cup [Room Temp]
  • Sugar - 1 Cup
  • Cream - 1½ Tbsp {Quantity depends upon weather}
  • Vanilla - Few Drops
Instructions
  1. In a mixing bowl, add in the butter and beat it really well using a electric mixer.
Notes
For storing, cover and refrigerate/freeze. For defrosting, take the buttercream to room temp then beat it really well to make it creamy, if needed add some cream and beat.

Make this and share your awesome creations with me 🙂

Video Recipe:

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That’s it for today, Hope to hear from you soon :)

Thanks for stopping by,

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Veg Fondant Recipe | Cake Decorating Basics

Hey Foodies,

I’m sorry for delaying this.. But its finally here!

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Fondant, Is like a play dough.. But its edible! Fondant is used and can be used for making anything! Its like a blank canvas with all the colors beside, waiting for you to start.. Let us have a look at the recipe for it!

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Ingredients
  • Powdered Sugar - 3-4 Cups
  • Cream - ¼ Cup
  • Glycerin - 1 Tbsp
  • Liquid Glucose - ¼ Cup
  • Butter - 2 Tbsp
  • Agar/China Grass - 1½ Tbsp
  • Salt - ¼ Tsp [Omit if using salted butter]
  • Corn Flour - For Dusting
  • Food Colors - Powder or Gel Paste
Instructions
  1. Soak the agar in the cream for 10 mins.. Drop that to a pan and cook that in low flame until everything is well mixed and no traces of agar are seen.
  2. Transfer it to a bowl, making sure every-bit is out. Add in the butter and mix well.
  3. Now comes liquid glucose, salt, glycerin. Beat it really well using a beater/whisk.
  4. Add about 1½ cups of sugar and mix that really well with hands, after its mixed well. Add another 1½ cup and mix well.
  5. Transfer the fondant to the working surface. Now add more sugar if you feel its not stiff enough, and knead for 4-5 mins. I added another ½ cup sugar. Actually depends upon the weather.
  6. Cover with cling wrap/plastic wrap and refrigerate for a minimum of 12 hrs. After that, keep for a hour or two in counter top so that it comes to room temp.
  7. Start kneading the fondant in a corn flour/powdered sugar dusted surface. Knead for a couple of mins. Fondant is ready to be used..
  8. To color the fondant, take gel colors or powder colors(Yes, it works. The same colors which we get in every grocery shop) and incoporate that really well. Add more sugar/corn flour if it gets sticky and if the color is not vibrant, add more color!

Now, unleash your creations! Do share your creations with me at yaman@cookingshooking.in 🙂

Doesn’t get any simpler after watching the video:

Until Next time, Take Care.

Thanks, Have a great time!

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Homemade Cream Cheese Recipe | Perfect for Cheesecakes, Dips

Hiya,

I just had made an Ultimate Cheesecake which had Oreos, Bourbons, Hide&Seek’s, Chocochips, Cocoa..

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As the main ingredient is Cream Cheese for the Cheesecake, I thought, lets show my friends how to make it at home, as I also had made it at home!

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So,

let us have a look at the recipe.. I’ve adapted this recipe from My Dearest Sister Farrukh Di’s website http://www.cubesnjuliennes.com Make sure to check out her site, she makes and uploads food that makes you salivate!!

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Homemade Cream Cheese Recipe | Perfect for Cheesecakes, Dips
 
Ingredients
  • Fresh Paneer/Cottage Cheese : 400 Grams
  • Plain Yogurt : ¾ Cup [Appx]
Instructions
  1. Grate/crumble the paneer. Now add half of the yogurt and paneer to the blender jar and blend it.
  2. If required, add more yogurt to make a absolutely smooth paste.
  3. Transfer the paste to a Cheesecloth/Muslin cloth which is lined above a colander/strainer and the strainer is above a bowl.
  4. Refrigerate this setup(:P) for a minimum of 48hrs, dumping the water which is collected in the bowl every 12hrs or so..
  5. After 2-3 days, your Cream Cheese is ready. Use it as you prefer 🙂

This works perfectly for a cheesecakes, dips, frostings, or for anything!

Video Recipe:

Until Next time, Take Care.

Thanks, Have a great time!

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Chocolate Ganache Recipe | Cake Decorating Basics

Hie Friends,

Do you want to know a recipe for a icing or a frosting or a glaze thats easy to make and is scrumptious to eat?

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Well, you are at the right post.. We’ll make some ganache today.. Ganache is nothing but cream and chocolate.. Can cream and chocolate ever go wrong? Never!

 

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This ganache is so versatile, we can use it as a glaze, or as a frosting, or as a icing.. Possibilities are endless! Often times, Ganache and Mousse is thought to be same.. But a small difference comes.. We’ll come up with mousse soon enough 🙂 Right now, lets have a look at the easy and scrumptious recipe!

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Chocolate Ganache Recipe | Cake Decorating Basics
 
Ingredients
  • Dark Chocolate: 150 gms
  • Cream: 150 gms
  • Butter - 2-3 Cubes {Optional, but gives that shine]
Instructions
  1. Chop the chocolate. Heat the cream in a saucepan until starts bubbling.
  2. Once the cream is fairly hot, switch off the flame and dump in the chocolate and let it be undisturbed for a minute.
  3. Now whisk in the butter and voila, our ganache is ready!
  4. For Glaze: Use it once it comes down to room temp.
  5. As a frosting: Let it sit in countertop for a couple of hours or 2-3 hrs in fridge and use.
  6. As a whipped icing: Let it sit in fridge for 3-4 hrs and then whip using beaters.
  7. Can also be used for piped designs on cake.
Notes
Cream: You can use any cream. Non Dairy Whipping cream or low fat whipping cream or any cream. Milk can also be used, but it wont have that richness and cant be whipped!

Easy isn’t it? Make and use 🙂

Pics of ganache being used on cakes/cupcakes coming up soon! :

Watch me make some:

 

Until Next time, Take Care.

Thanks, Have a great time!

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Whipped Cream from Low Fat 25% Cream | Baking Basics

Hie Friends,

I’ve received many questions, comments, emails regarding whipped cream.. Sourcing Whipping Cream or whipped cream in India is not that easy. But we do get a low fat cream, which is usually used for curries/cooking.. The cream being a low fat, is not easy to whip.. After a couple of tries, I’ve achieved the stiff peaks..

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So let us start whipping up the low fat cream which is perfect for anything! 😀

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Whipped Cream from Low Fat 25% Cream | Baking Basics
 
Ingredients
  • Low Fat Cream(Amul Brand) - 1 Small Pack (200ml)
  • Sugar - 2 Tbsp
  • Ice Cubes
Instructions
  1. Take the cream pack, and snip of the top of the pack and refrigerate it for minimum 4 hrs or overnight.
  2. Also keep the bowls and the beaters/whisks in freezer for minimum 30 mins.
  3. Now scoop out the thick part of the cream in a bowl.. The thick part will be settled up in the top..
  4. Place the bowl in another bowl which has a few ice cubes. Start whipping the cream using a beater/hand whisk.
  5. After 5 mins(10-15 mins using hand whisk) the cream must have doubled in volume, add in the powder sugar.
  6. Start beating again and whip until its stiff. It'll take a lot of time but it'll whip.
  7. Use it straight away or refrigerate/freeze until ready to use.
Notes
Just ensure you have not shake(d) the cream pack.
Make sure the ice bath is cold. The beaters, bowls, cream packs are chilled.
If atmosphere is hot, try to move to a colder area to ensure the cream whips easily
If the cream is not getting whipped, it might need some more whipping! With hand whisk it takes a minimum of 25-30 mins.

Sounds fairly easy isn’t it? Its very easy.. Watch the video for more clarity in recipe.

Video Recipe:

 

Until Next time, Take Care.

Thanks, Have a great time!

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Chenna Recipe | Indian Cooking Basics

Hey Foodies, Chenna

Chenna Recipe here.. Its a quick post!

I have used this homemade recipe while making prasad for Lord Ganesha, recipe is Sandesh Modak which you can find it here.

Chenna Recipe| Indian Food Basics
Recipe type: Indian Basics
Cuisine: Indian
 
Ingredients
  • Fresh non-homogenized milk - 500ml
  • Lemon Juice - 2 Tbsp.
  • Water - 2 Tbsp.
Instructions
  1. Take milk, and boil it in medium flame stirring occasionally to prevent the cream from separating. As it boils, switch off the flame and then keep stirring until 30 secs or so.
  2. Now gradually add the lemon juice. Add 2 tsp at first then stir for 20 secs or so, then keep on adding 1 tsp and stirring until it curdles. If you add excess lemon juice it can lead into stiff/chewy/hard chenna.
  3. Take a bowl, keep a strainer/colander on top of that and then line a wet cheese cloth/muslin cloth. Wet cloth will not wobble/move. Strain the chenna as soon as possible. if you keep the chenna sitting there it can get chewy/hard.
  4. Now add about 1 cup or more of cold water to the chenna. This will cool the chenna also will get rid of the pungent lemon smell.
  5. Gather the sides and then squeeze water slowly.. Dont add much pressure. Squeeze least amount of pressure... Dont take out all the whey from it here.
  6. Dont throw the whey, see tips/notes!
  7. Hang this in a tap or a kitchen cupboard handle and let the whey drop for a hour or two.
  8. Now open and use as required!!
Notes
Make sure to stir milk occasionally to prevent the separation of cream.
As soon as it boils, make sure to let it cool for some time or about 1 minute. Then add the lemon juice to curdle. This will make sure that you get soft chenna.
You can use citric acid or vinegar in place of lemon. But lemon works best!!
For making rasgullas, moisture content of the chenna is the main key.. if its wet, they can mix with syrup if very dry they can come out dry.. So make sure to hand it for 1 hour or more and let the chenna moisture drain on its own.
Whey: Guys, trust me this is very versatile.. Dont throw it at all.
Use it as veg stock it any dish, and see the magic. i prefer in sambhar, it takes it to another level.
Make ur pizza, chapati, naan, bread or any kind of dough using this..
Use this to make Kadhi.
Drink it, its proteinous.
Keep it in counter for 3-4 days that'll make it even sour. Then curdle the milk again using this for even softer chenna.
In all there are many many uses of this whey.. Dont throw it at all!
Do let me know the outcome whenever you try this recipe. And, do drop in your valuable feedback in the comments section below and you could also send me a recipe request (Vegetarian only :P)

Video Recipe:

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