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Spring Roll Sheets Recipe / Dough Method – Perfect Way | Homemade

Hey Foodies,

Haven’t we always thought to make some rolls/wrappers at home.. Specially those spring rolls, which just rolls on our thoughts! 😛

Springroll sheet (5)
We all have thought, and getting sheets from market is easy, but not easy to find at times..

Springroll sheet (1)

Well, so we think of making at home and usually end up with make a batter and cooking it like a pancake.. And finally what we get is uneven, thick-n-thin at places, round sheets. Which are okay, but what’s better?

Springroll sheet (2)

Well, watch out the recipe:

Text Version :
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Spring Roll Sheets Recipe / Dough Method - Perfect Way | Homemade
  • Plain Flour / Maida - 1 Cup
  • Corn Flour - ½ Cup
  • Salt - To Taste
  • Water - As required
  1. Add the plain flour, corn flour, salt to a bowl and add sufficient water to make a soft dough.
  2. Let the dough rest for a while.
  3. Divide the dough into small portions, dust plain flour/maida if its sticky. Roll the dough portions to thin sheets, snip the sides off with a pizza cutter if you wish to.
  4. Heat up a tawa/skillet. Once hot, place of the sheets, and as soon as the dough gets its moisture off and the color changes a wee bit flip over.
  5. Transfer to a plate, cover with a cloth and continue making. Enjoy.
For Storing: Apply oil in between sheets and double wrap in cling wrap and freeze.
Stuffing recipe: Heat a pan with 2 tbsp oil. Add a tsp each of ginger, garlic and chili sliced. Stir, add 2 onions sliced. Once they sweat, add ½ cup of mixed bell peppers, carrots, french beans chopped. Season with salt, pepper. Add a tbsp of soy sauce, a tsp of schezwan sauce, a tsp of tomato ketchup, ½ tsp vinegar. Stir, add the cabbage saute, and transfer to a plate to cool.

Springroll sheet (4)

What are you waiting for? Make ’em and enjoy! 😀

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…



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


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!


Textie, you are here for i see!
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Brown Bread Recipe - Eggless, Healthy, NO OVEN | Eggless Baking Without Oven
  • 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
  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! 🙂


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,

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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?


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!


Let’s get CookingShooking ♪ ♫ ♪ ♫


Textie, just for u 🙂
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Eggless Brownies Recipe | Easy, Eggless Baking Without Oven
  • 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
  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!


You just cannot make an excuse, Jog right onto your kitchen and make this! Mammamia! 🙂

Hope to hear from you soon :)

Thanks for stopping by,

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Falooda Sev / Vermicelli / Noodles Recipe | Homemade

Hie foodies,

We all relish that glass of falooda, even after a huge meal on any hot summer day.  Well there’s something special we all like in it. And, I am here today with it, making it in the comfort of home.

Faloodanoodles (4 of 5)

Well, one of the most important ingredient of falooda is the noodles or sev, hence it comes! 😀

Faloodanoodles (3 of 5)


Commercially, falooda sev is made with Tapioca/Sabudana. Today, I am doing an easy version by using corn flour.

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  • Corn Flour - ½ Cup
  • Sugar - 2 and ½ Tbsp
  • Oil - to grease
  • Water - 1¼ Cup
  • Ice Water - as needed
  1. In a mixing bowl, add the corn flour and sugar and slowly pour in the water. Add all the water little by little to the mix and mix it well.
  2. In a pan, pour this mixture. Stir it regularly and cook till it turns thick and translucent.
  3. Grease a sev maker with smallest hole sieve/attachment and add the cooked mixture into it. Next, take the ice cold water into a big bowl. Close the Bhujia Maker lid and start making the sev dropping them directly to the ice cold water.
  4. After having made all the sev, transfer this bowl of sev with ice cold water into the fridge for 30 minutes and they will be ready to use for the Falooda. Keep in fridge after 30 mins if you wish to use later.
  5. Store this sev upto two days in refrigerator..

Faloodanoodles (2 of 5)

Dessert or Drink? Umm.. You decide. Do try these and add to your lovely glass of Falooda! 🙂

Hope to hear from you soon :)

Thanks for stopping by,

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Butterscotch Cake Recipe | Cooker Cake | Eggless Baking Without Oven



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


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


Scrumptious it looks right? Recipe:

Text Recipe:
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Butterscotch Cake Recipe | Cooker Cake | Eggless Baking Without Oven
  • 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.
  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 🙂


You’re dessert lover, you can’t miss this! Make it, Relish it! 😀

That’s it for today!

Hope to hear from you soon :)

Thanks for stopping by,

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