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Chocolate Cake Recipe | With Ganache and Mousse – Eggless Baking Without Oven

Hey Foodies,

As the title says, Here I bring my Eggless Chocolate Cake filled with Ganache and frosted with Mousse and obviously made without oven πŸ™‚

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Well, its chocolatyness to the core.. You gotta try this for sure.. Lets have a look at the easy recipe.. Warning, Pretty long and extremely detailed recipe ahead πŸ˜› πŸ™‚

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Chocolate Cake Recipe | With Ganache and Mousse - Eggless Baking Without Oven
 
Ingredients
  • For Sponge Cake: Maida/All Purpose Flour - 1¼ Cup
  • Cocoa - ¼ Cup
  • Butter - ½ Cup
  • Powdered Sugar - 1¼ Cup
  • Milk - 1¼ Cup
  • Lemon Juice - 1 Tbsp
  • Instant Coffee - ½ Tsp
  • Baking Powder - ¾ Tsp
  • Baking Soda - ½ Tsp
  • Salt - ¼ Tsp {Only if using Unsalted Butter}
  • For Ganache: Cream: 150 Ml {I used Non Dairy Whipping Cream, You can use Low fat cream as well}
  • Chopped Chocolate: 150 gm
  • For Mousse: Cream: 250 Ml
  • Powdered Sugar - ¼ Cup
  • Chopped Chocolate: 125 gm
  • Other: Sugar Syrup: Few Tsps (Just mix equal amounts of Sugar and Water together)
  • Salt: 1½ Cup
Instructions
  1. For Sponge Cake: Take a Idli cooker or any big pressure cooker or any huge pot and add the 1½ cups of salt to it. Spread it well and put in a wire stand followed by a perforated plate.
  2. Cover this, Remove the whistle if using pressure cooker and let it heat up in med flame, till then lets prepare the batter.
  3. Add the lemon juice to the milk. And keep it aside for 5 mins.
  4. In a mixing bowl, add in the butter and beat it well for about an minute.
  5. Now add in the powdered sugar and beat it well until its creamed basically beat till its light, fluffy and creamy.
  6. In another bowl/plate sift in the maida, salt, baking powder, baking soda, salt(if using unsalted butter), cocoa and coffee twice.
  7. Add half of the dry mix and all the buttermilk(Milk and Lemon mix) to the butter-sugar mix. Now mix it really well. Now add rest of the dry mix and mix well and make sure there are no lumps.
  8. Now take any 7" cake tin or a utensil of such diameter and spread some oil in there. Now place a butterpaper(optional) and grease it with oil as well.
  9. Add all the batter to the tin and tap it once.
  10. Now transfer the tin to the hot cooker and quickly close it. Now in med-low flame, let it bake for about 35-40 mins.
  11. Check with a toothpick, Pierce a toothpick in the center of the cake, if it comes out clean its ready. Take it out and let it come down to room temp.
  12. Once the cake comes down to room temp, put it in the refrigerator for about 4-5 hours.
  13. For Ganache: Take the cream and add it to a saucepan. Now let it heat till bubbles appear in sides. Switch off the flame.
  14. Add the chopped chocolate to the cream and let it rest for about an minute. Take a whisk and mix it really well till its smooth and creamy.
  15. Transfer it to a bowl and transfer to a refrigerator for about an hour or two. I kept mine for about 4 hours..
  16. For Mousse: Take the whipping cream and whip it to soft peaks, now add the sugar and beat it to stiff peaks.
  17. In a saucepan, boil some water and place a bowl over it which has the chocolate. Now slowly melt it. Make sure the boiling water is not in contact with the bowl.
  18. Let the chocolate come down to room temp. Now add little bit of whipped cream to it and mix it well, add this to the whipped cream and whip it till everything's well mixed. Keep aside.
  19. For assembling the cake. Take a bowl and keep a plate over it. Our turn table is ready, Now place the chilled cake and using a long knife level the top. Now slice the cake into two layers.. Keep aside.
  20. Take little bit of mousse and spread it in the center of the plate now keep the first layer of cake. Sprinkle some sugar syrup over it.
  21. Now add some mousse to a piping bag and cover the edge of the layer. We're making a dam so that the ganache does not pop out. Now add the ganache and spread it.
  22. Place the second layer and sprinkle sugar syrup. Now add a few dollops of mousse and spread it well on top as well on sides using a long knife turning the table well. Watch the video for reference.
  23. If you feel the ganache is popping out, then spread a thin layer of mousse first on the sides then the top and freeze it for about 30 mins. Now spread it really well.
  24. Decorate as you wish, I used chocolate shards and chocolate shavings. Refrigerate and enjoy πŸ™‚
Notes
For Chocolate Shards, Take a little bit of melted chocolate and spread it on a butter paper. After it sets break big shards. You're done!
For Chocolate shavings: Take a little big of chocolate and peel it using a peeler. Keep it in the fridge for 5 mins and you're done!

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Well, That was quite long but its very easy to make.. πŸ™‚ Be sure to try and let me know how it goes πŸ™‚ Here’s a slice for you πŸ™‚

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Video Recipe:

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

Thanks for stopping by,

CookingShooking is on YouTube, Facebook, Google+, Twitter!

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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 soonΒ :)

Thanks for stopping by,

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Double Chocolate Ice Cream – Low Fat Ice Creams | Without Ice Cream Maker

Hey Foodies,

Thank you

for appreciating my Low Fat Butterscotch Ice Cream a lot.. Here, I bring my Double Chocolate Ice Cream or Chocochip Ice Cream πŸ™‚

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That looks mouth watering isn’t it? Perfect of beating the heat.. As the summers rising up here, See how the ice cream melts.. The video lights make that melt even faster πŸ™

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Nonetheless, Its scrummy! Lets make some now πŸ™‚

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Ingredients
  • Low Fat Cream - 1½ Cup
  • Powdered Sugar - ⅓ Cup
  • Milk - ¼ Cup
  • Choco Chips - ¼ Cup
  • Melted Chocolate - 50 Gms OR Cocoa Powder - 2 Tbsp
  • Vanilla Essence - Few drops
Instructions
  1. Place a bowl, and electric beaters in freezer for 30 mins.
  2. [This Step is if you are using chocolate and not Cocoa]Boil some water in a sauce pan, place the chocolate in a bowl and keep that over the sauce, melt the chocolate in simmering water stirring chocolate reguarly.. Make sure that water isn't touching the bowl.. Once melted, keep aside..
  3. Take a bowl and add ice cubes to it, followed by some water. Place the frozen bowl over it. Add the cream and beat it to stiff peaks. Watch my video for detailed recipe for whipping low fat cream: www.cookingshooking.in/whipamulcream
  4. Once its double in volume add in sugar and beat it to form peaks. Once its whipped, take a small portion of it and add it to the melted chocolate. Mix these well, now add this mix to the whipped cream. And mix well. OR if using cocoa, just add it to the whipped cream.
  5. Now add in the milk, and vanilla. Once well mixed cover and freeze the mix for a couple of hours.. Once frozen serve as desired πŸ™‚

No more excuses please! There’s no use ice cream maker or heavy cream.. Its a foolproof way..

Make and relish the joy of making chilled goodies in summers πŸ™‚

Video Recipe::

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

Thanks for stopping by,

CookingShooking is on YouTube, Facebook, Google+,

Twitter,!

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Chocolate Sponge Cake – For Pastries/Layered Cakes | Vegan | Eggless Baking Without Oven

Hie Friends,

Lot of the times, When we make an pastry or an cake which is layered, Just like my White Forest Cake.. We face problems while layering it, All because the cake might be very soft and moist.. Here, I come with the solution..

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Today, lets make an sponge cake.. This cake is firm, yet spongy! Not to forget, the oil in the cake keeps it moist.. And the dark chocolate goodness is amazing! So lets make it..

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Chocolate Sponge Cake - For Pastries/Layered Cakes | Vegan | Eggless Baking Without Oven
 
Ingredients
  • All purpose Flour/Maida - 1 cup
  • Sugar - ½ cup
  • Cocoa powder - 3 tbsp
  • Oil - ¼ Cup
  • Water - ¾ Cup
  • Corn flour - 2 tbsp
  • Salt - ¼ tsp
  • Baking Soda - ½ tsp
  • Vanilla extract - 1 tsp
  • Vinegar - 1 tbsp
  • Instant Coffee - ¼ tsp
  • Salt - 1½ Cups [For Baking]
Instructions
  1. Take a pressure cooker or a idli cooker. Add in the 1½ cup salt and spread it. Once well spread, place a wire stand and also put a perforated plate over it. Cover and heat until we're ready with batter.
  2. Lets sieve our dry ingredients. Take a sieve and sift in your flour, sugar, cocoa powder, corn flour, salt, baking soda, and instant coffee in a bowl.
  3. In another bowl, mix your oil, water, vanilla and vinegar.
  4. Mix the wet and dry ingredients. Our cake batter is ready, now lets prepare our cake tin.
  5. Take any 6" or 7" steel/aluminium cake tin and add a few drops of oil. Spread it all around. Now add 1 tbsp maida/flour and spread/dust all over. Discard any left flour.
  6. Transfer the batter to the tin and place the tin in the cooker. Cover quickly and bake in low-med flame for 25-30 mins. Or until a toothpick inserted in the center comes out clean.

  7. After its baked, let it come down to room temp. Then slice, and make your favorite pastry or layered cake, or enjoy as wedges πŸ™‚

You’ll be stunned, this easy peasy cake which whips up in 2 mins holds it shape so well! Well, the oil keep it moist all the time! Be sure to try and let me know how it goes πŸ™‚

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

Thanks for stopping by,

CookingShooking is on YouTube, Facebook, Google+, Twitter!

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Butterscotch Ice Cream – Low Fat Ice Cream / Made using Low fat cream | Without Ice Cream Maker

Hey Guys,

Butterscotch Ice Cream, Yummm!!!

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This week, I bring two low fat ice creams for you all.. Hey thats not all for beating the heat,

There’s a surprise coming up for you.. Now lets come back to butterscotch ice cream.. Its relished by everyone isn’t it? So why not lets make it with simple ingredients.. Oh yes, Making a normal icecream contains heavy cream, condensed milk, milk powder, ice cream maker.. Today, lets make some icecream thats as creamy as store-bought ones but, Made with low-fat 25% cream and thats it! Simple ingredients, Stupendous texture, Delightful taste!

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Butterscotch Ice Cream - Low Fat Ice Cream / Made using Low fat cream | Without Ice Cream Maker
 
Ingredients
  • For Praline: Sugar - 4 Tbsp
  • Cashewnuts - 2 Tbsp [Chopped]
  • Butter: 1 Tbsp
  • Low Fat Cream: 1½ Cup
  • Sugar: ⅓ Cup {Or to taste}
  • Milk: ½ Cup
  • Praline: As Desired
  • Butterscotch Essence: 1½ Tsp
Instructions
  1. Place a bowl, and electric beaters in freezer for 30 mins.
  2. In a pan, add in the sugar and caramelize it in low flame stirring often. Once it caramelizes add in the butter and cashews.
  3. Stir well and transfer the mix to greased plate and let it cool. Once its cooled, take it out from plate by pressing plate from bottom and then crush the praline disc to small chunks/powder like consistency.
  4. Take a bowl and add ice cubes to it, followed by some water. Place the frozen bowl over it. Add the cream and beat it to stiff peaks. Watch my video for detailed recipe for whipping low fat cream: www.cookingshooking.in/whipamulcream
  5. Once its double in volume add in sugar and beat it to form peaks. Once its whipped add in milk, praline, butterscotch essence and mix well. If desired add some lemon color and mix well.
  6. Once well mixed cover and freeze the mix for a couple of hours.. Once frozen serve as desired πŸ™‚

Here’s a spoon for you πŸ™‚ πŸ˜›

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Cannot get any simpler! But video makes it even simpler! πŸ™‚

Totally luscious! Wait, some more coming up soon πŸ™‚

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

Thanks for stopping by,

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Mirchi Sambharo / Condiments for Fried Food

Hey Foodies,

This Sambharo or Achar or Condiment is given with all kinds of Fried food.. Whether its Fafda, Kachori, Samosa, anything! I’ve seen this being given even with Vada Pav!

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With subtle changes, This just tastes awesome with anything! Now, like for a spicy fried food, cut the spice in this with lemon.. And so on.. So, why not lets make some now!

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Mirchi Sambharo / Condiments for Fried Food
Serves: 2
 
Ingredients
  • Gr Chili - 15-20 {Chopped}
  • Salt - To Taste
  • Mustard - 1 Tsp
  • Sugar - ½ Tsp
  • Turmeric - ¼ Tsp
  • Lemon Juice - 1 Tsp
  • Oil - 1 Tbsp
  • Mustard Powder/Chili Achar Masala - 1 Tsp {Opt.}
Instructions
  1. Blanch the chilies by adding the chilies to boiling water for a few seconds and then strain it. [Optional Step]
  2. In a pan, add in the oil. Once hot add in the mustard seeds. As they crackle, add in the chilies, salt, turmeric, sugar and lemon juice..
  3. Cook in med flame until the moisture evaporates...
  4. As the moisture evaporates, add some mustard powder if you wish. Stir well and serve!

Spend 2 mins to make this and enjoy your favorite fried food in next level! The perfect balance of sweet, sour, spice and that extra kick of mustard does wonders!

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, addΒ 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 πŸ™‚

Video Recipe:

)

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

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Cabbage Sambharo Recipe | Fafda Condiments | Gujarati Cuisine

Hie! Now, I bring delectable food every Wednesday and Saturday, Just for you!

Gujarati Food is everywhere, and we love it too, isn’t it? We adore fafdas and papaya sambharo.. I use to always think what was that yellow thing served with fafdas, its so delicious.. Finally came to know it is Raw Papaya Salad or Sambharo.. Then, my experiments and got the perfect result.. But raw papaya’s aren’t available all the time right? So, cabbage is the substitute.. Oh yes, Fafda is a fried snack made with besan or chickpea flour..

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Cabbage. Yes, not everyone likes it.. But this preparation is sweet, sour, spicy, crunchy.. Its going to be adored for sure! I can eat this as it is, but this goes to next level when had with fafdas.. So, lets make..

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Cabbage Sambharo - Gujju Food Condiments
 
Ingredients
  • Cabbage - 2 Cups {Chopped]
  • Carrot - ½ Cup {Grated]
  • Curry Leaves - 5-6
  • Gr Chili - 2-3 {Chopped]
  • Turmeric - ½ Tsp
  • Mustard - 1 Tsp
  • Sugar - 1 Tsp
  • Salt - To Taste
  • Lemon Juice - 1 Tbsp {Appx.}
  • Oil - 1½ Tbsp
Instructions
  1. Heat up the oil, temper the mustard. Once crackles, add in the chili and curry leaves.
  2. Lower the flame to the lowest or switch off the flame. Proceed by adding the turmeric, cabbage, salt, sugar, lemon juice. Basically everything.
  3. Stir around nicely and serve!
Notes
Do not cook this, If it cooks even a little bit. the cabbage will leave the moisture and will turn soggy/soft. We want the crunchiness from it.. I prefer to switch off the flame right after i add the cabbage..

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I can eat all that in a couple of seconds.. Its phenomenal! Be sure to try it

πŸ™‚

Such a simple recipe it is isn’t it? Why not have a look at the video recipe, it gets even simpler!

Do try and let me know how it goes.. πŸ™‚

That’s it for today, Hope to hear from you soon πŸ™‚

Thanks for stopping by,

CookingShooking is on YouTube, Facebook, Google+, Twitter,!

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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 πŸ™‚

Doesn’t get any simpler after watching the video:

Until Next time, Take Care.

Thanks, Have a great time!

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