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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..


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
  • 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)
  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. 🙂
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..



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 😀

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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 😛


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 😛


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


Read out the easy peasy recipe 🙂
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Melting Moments Cookies Recipe // Melt in Mouth | Eggless Baking Without Oven
  • 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
  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!
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 😛 🙂

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Paneer Tikka Masala – Restaurant Style Recipe / How to cook tikka in Charcoal at home.


Paneer Tikka is one of the starters which we relish to the core whether its anytime in the day or year, and its bigger brother Paneer Tikka Masala is a dish we all order..

PaneerTM (1)

Why order from a restaurant, cause it has a subtle flavor and a distinct smokey aroma and taste.. All, that magic is in the charcoal..

PaneerTM (3)

You must have tried PTM someday or the other right? And the recipe called for either grill on a tawa or oven.. It must have came out good, but there was lack of something right? Its smoke/charcoal dear!!! And without the real cooking in charcoal, it can led to a butter-paneer style.. Which is good, but.. So, let’s get to the recipe 😀


Videofy yourself first 😛

Now textie?
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Paneer Tikka Masala - Restaurant Style Recipe / How to cook tikka in Charcoal at home.
  • For Tikka : Paneer - 250g (Chopped in 2"x2" and 2cm thickness)
  • Diced Onions and Bell Peppers - 1 Cup
  • Roasted Gram Flour / Sattu / Besan - 2 Tb
  • Yogurt - ¼ Cup
  • Salt - To Taste
  • Chat Masala - ½ Tsp
  • Lemon Juice - 1 Tsp
  • Garam masala - 1½ Tsp
  • Chopped Ginger - 1½ Tsp
  • Chopped Garlic - 1½ Tsp
  • Cumin Powder - 1½ Tsp
  • Kashmiri Red Chili Powder - 2 Tsp {Or more}
  • Pepper - ½ Tsp
  • Canola Oil - 4 Tbsp
  • Other :Charcoal - 2 Cups
  • Wooden Skewers - 5 {Soaked in water for 30 mins)
  • For Masala / Gravy - Boiled Tomato Puree - From 5 Medium sized
  • Brown Onion Paste - From 3 Large Onions
  • Canola Oil - 5 Tbsp
  • Coriander - ¼ Cup
  • Chilies - 3 {Slit}
  • Salt - To Taste
  • Lemon Juice - 1 Tsp
  • Corn Flour - 1 Tsp (Dissolved in 1 tbsp water)
  • Black Cardamom - 4 {Crush, opened}
  • Coriander Powder - 1 Tsp
  • Black pepper - ¼ Tsp
  • Kashmiri Red Chili Powder - 1½ Tsp
  • Ginger and Garlic - ½ Tsp Each (Minced)
  • Fresh Cream - 1 Tsp
  • Leftover Marinate - As much is left.
  • Artificial Food Color - ⅛ Tsp {Optional}
  • Sugar - ¼ Tsp {Optional}
  1. For Tikka : Into a mixing bowl, add all the dry spices and sattu. Mix well. Add yogurt, little at a time till you get a thick paste.
  2. Add in the ginger, garlic, lemon juice. In a small pan add 2 Tb canola oil. Once it starts smoking, switch off the flame and pour in the smoky oil to the marinate. Stir well.
  3. Throw in the onions, peppers and paneer. Get your hands in there and make sure it coats well. Cover with cling wrap and refrigerate for 30 mins(more is better).
  4. Heat up a gas tandoor/baati maker and place in the charcoal. Put the grill rack and cover lighly. Heat up for 15 mins in high flame.
  5. Skewer the marinated paneer and veggies in any order to the wooden skewer and keep in a plate for a moment. Once done, take the skewers and place this inside the tandoor on the grill rack.
  6. Cover and cook for 2-3 mins.
  7. To the leftover marinate, add 2 tbsp oil and brush this to the paneer tikka after 2-3 minutes of cooking. Cover and cook for another 3-4 minutes.
  8. Try to turn them over, being extremely careful as it can catch fire. Now cook for another 2-3 minutes uncovered.
  9. Take them out and keep aside. These are so delicious that you cannot stop yourself from eating them.. But, save some for the sabzi 😛
  10. For Masala / Gravy - In a wok, add the canola oil, Once hot add the black cardamoms, once it sizzles, add the ginger garlic and cook till the raw flavor is gone.
  11. Spoon out the brown onion paste and stir well. Cook for 2-3 minutes. Add salt to taste and pour in the boiled tomato paste.
  12. Cook till it starts leaving sides and oil, then add the kashmiri red chili powder, pepper powder, coriander powder. Cook for a minute or two.
  13. Add the red food color(optional), leftover marinate, sugar.. Stir well, and also add half of the corn flour mix, and stir well.. This will make the masala silky, if it does not, add the rest of it. Stir well and cook for a minute or two.
  14. Add a tsp of fresh cream, coriander, green chili, lemon juice, and stir well. Add the paneer tikka and stir gently, Pour in ¼ cup water if its very thick. Cover and cook for 2 minutes and serve HOT!
Be extremely careful with the charcoal tandoor. It can catch little bit of fire at any time, so be careful. The effort is all worth, the result would be one of the bestest dish!
Alternatively, you can grill the veggies in a tawa/grill tawa/grill modes on microwave/oven at the max temp. For the smokey flavor, you can add a drop of liquid smoke if you wish to. On the other way, you can place some active charcoal on a baking sheet on the lower rack and grill the tikka in middle rack. 🙂
For the boiled tomato puree, I took 5 tomatoes, chopped then boiled in ¼ cup water for 5 minutes, and pureed.
For Brown Onion Paste, Slice, Fry and blend the onions with some water if it does not grind up.

I’m sure, you would go gaga over this, and would just go on licking fingers bowls and spoons 😛 Pair this awesome sabzi with anything, Steam Rice, Roti, Paratha, Naan, anything! 🙂

PaneerTM (4)


Nnnjooyyy 🙂

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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
  • 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
  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 🙂

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Veggie Nuggets | Crispy, Healthy – Loaded with Crunchy Veggies | Snack ON!

Dear Foodie Fellas,

There’s always that time when you wish to snack on something crunchy, something yummy…


So, let’s get onto cooking our Veggie Nuggets, which are loaded with veggies making it supa healthy! Also, check the notes section for Avocado and Kiwi Salsa 🙂


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  • Boiled Potatoes - 6
  • Chopped Zucchini - ¼ Cup
  • Chopped French Beans - ¼ Cup
  • Chopped Carrot - ⅓ Cup
  • Chopped Onions - ¼
  • Peas - ¼ Cup
  • Sweet Corn - ¼ Cup
  • Chopped Coriander - Handful
  • Corn Flour - ¼ Cup {Dissolved in 1 C water.)}
  • Chopped Ginger - ½" piece
  • Chopped Green Chili - 1
  • Oregano - ½ Tsp
  • Thyme - ½ Tsp
  • Garlic Powder - ½ Tsp
  • Salt - To Taste
  • Pepper - ½ Tsp
  • Lemon Juice - 1 Tsp
  • Bread Crumbs - ¾ Cup
  • Canola Oil - To Fry
  1. Heat up a wok with the oil to fry the nuggets.
  2. In a mixing bowl, add the potatoes, mash them. Add in everything else except the bread crumbs.
  3. Mix well, add ¼ C to ½ C breadcrumbs depending upon the moisture level of the mix and mix well.
  4. Make portions and shape into nuggets. Dip in corn flour mix and coat in bread crumbs. Re coat if you wish to.
  5. Fry in medium high flame until golden and enjoy with avocado & kiwi salsa or ketchup! 🙂
I used a mix of Bread Crumbs and Crushed Cornflakes for that extra crunch kick.
Avocado and Kiwi Salsa Recipe - In a salsa maker/chopper add roughly diced 1 large avocado, 1 kiwi, ½ onion, 1 tomato, 1 green chili, 1 tsp lemon juice, 1 tsp sugar, Salt-n-pepper to taste, little bit of coriander. Blend until ready, enjoy.



No more what should i, get yourself making this and enjoy 😀

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

Hey Ya!


Looks Beautiful isn’t it?


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


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
  • 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.
  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.
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.


Let me go grab one more, 😀 😉

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