We’ve done a lot of bakes without oven, but nothing on microwave right? Here comes our new series..
Today, Let’s cook up a scrumptious eggless chocolate cake, Homemade Style.. Along with a quick frosting.. Which is nothing but, our own low fat cream.. I mean our Amul cream whipped with hands and stabilized and flavored with chocolate.. Sounds thrilling to me atleast 😛
Eggless Chocolate Cake in Microwave(Less than 5 mins) With Hand Whipped Amul Cream
For Chocolate Cake - Milk - ¾ Cup
Vinegar - ¾ Tbsp
Vanilla Essence - ½ Tsp
Oil - 3 Tbsp
Flour - ¾ Cup
Powdered Sugar - ¾ Cup
Corn Flour - 1 Tbsp
Cocoa Powder - 2 Tbsp
Baking Soda - ½ Tsp
Oil - To Grease
For Icing - Amul Cream - 2 Packs of 200 ml.
Powdered Sugar - ¼ Cup
Dark Chocolate - 150 grams
For Assembling: Cocoa Powder - ½ Tsp
Sugar - 3 Tbsp
Cherries - 10-12
Melted Dark Chocolate - 50g
Melted White Chocolate - 50g
Dark Chocolate - For Making Shavings
White Chocolate - For Making Shavings
In a bowl, add the milk, vinegar, vanilla essence, and oil and mix well.
To a mixing bowl, add the flour, powdered sugar, corn flour, cocoa powder, baking soda and whisk to combine altogether.
Pour in the wet mixture to the dry and whisk well.
Grease a silicone cake tin / bowl of 6-7" diameter with oil. Pour the batter in.
Microwave the cake for 5 minutes. My was done in 4:30 minutes and my microwave is of 800watts. Check with a toothpick at about 4:30 if comes out clean, cake is ready. If not microwave for another 30 second.
Take the cake out and let it cool to room temperature. If you wish to serve the cake as it is without cream, you can do it warm as well.
For Icing, Refrigerate the 2 packs of cream for atleast 24 hours. DO NOT SHAKE THE PACK AT ANY POINT.
Snip the top off, and scoop out the thick cream. Usually the cream is separated in the pack like thick cream on top and whey/thin cream in the bottom on the pack. Carefully take the thick part and add to a bowl which has been kept in freezer for 15 mins.
In a bigger bowl, add some ice cubes and a little water and then place the bowl with cream. Start beating the cream to form peaks. It will take about 20 minutes to reach the thickness.
Add powdered sugar and keep aside for a moment.
Place 150g of dark chocolate in a microwave safe bowl and microwave it for 30 second, stir and repeat until completely melted.
Once melted, keep aside till it cools off to room temperature.
Add a little bit of cream to the chocolate and stir generously. Now add the chocolate mix to the cream and whip very well till its stiff enough. Refrigerate until ready to use.
For Assembling - Take a turntable/place a big plate over a bowl. Place the cake, and slice the cake into two layers, keep aside.
Mix ½ tsp cocoa, 3 tbsp sugar and 3 tbsp water and microwave for 2 mins. Let it cool to room temp.
Place one layer of the cake in the turn table, smear the syrup and then add some cream. For easier application, i added my cream to a piping bag, then piped it.
Scatter cherries, and place the another layer. Smear syrup and clot some cream and spread using a spoon for rustic homemade look!
In a piping bag, add the dark and white chocolate and just put in a spoon/fork and take out to make a marble effect. If the chocolate is too fluid and warm, it will just pour out if you snip the tip of.. So just refrigerate the piping bag for 5 mins or wait for the chocolate to get a little cold and thick before adding to the piping bag.
Snip the tip off the piping bag and pour the chocolate over the edges of the cake for that dribbling effect!
Take dark chocolate for making shavings about 50 g, and peel it using a peeler to make shavings, Similarly do it with white chocolate. Scatter this over the cake and ENJOYYYYY!
Note in Regard to the Stabilizing Amul Cream.. Make sure the cream is atleast whipped to soft peaks or thick enough as shown in video. Also make sure the chocolate is NOT warm/hot else it wont work. Cream should be cold.
I’m sorry for such a long recipe, but very easy it is.. Try it to believe! Taste is out of the world.. A pure chocolaty affair! <3 Enjoy! 🙂
Traditional Steamed Modak Recipe | Ukadiche modak - Ganesh Chaturthi Special
Jaggery - ½ cup
Ghee - 2 tbsp.
Fresh Coconut (grated) - 1 cup
Poppy Seeds (khus-khus) - 1 tbsp.
Sesame Seeds - 1 tbsp.
Assorted nuts (chopped) - 4 tbsp.
Cardamom - 6 pods
Salt - ¼ tsp.
Sugar - ½ tsp.
Rice Flour - 1 cup
Roast the poppy seeds and sesame seeds. Set it aside.
In a pan, add the jaggery to melt. Add a tsp. of ghee so that it melts well and doesn't stick to the pan. Once the jaggery melts, add in the fresh grated coconut. Next in, add the roasted poppy seeds and roasted sesame seeds. Top it with the nuts and crushed cardamom pods. Stir well and the stuffing is ready.
Take a pan, add a cup of water and let it to boil. Add a 1 tsp. of ghee, salt and sugar to the water. Next, add the rice flour to the mixture, and mix well. Cook it for 2 min And, then off the flame and cover it up with a lid for 5 mins.
To form the dough, bring down the rice flour mix to a surface, and start forming a dough by slowing adding little water and ghee whenever needed. Once, it is smooth, and not breaking, it shall be good for the modaks.
In the steamer bottom, let the water boil and in the mean time lets make the modaks.
Grease the modak mold with ghee, add the dough t it, form the shape, fill the stuffing and close. Bring out of the modak mold. Same way, do all the modaks.
Once all the modaks are done, place them to the steamer decks, which is lined with muslin cloth. Plantain leafs can be used if available. Steam for 15- 20 mins in medium flame.
Pour in some melted ghee to the steaming hot modak, and Modaks are ready to be served.
Now, you gotta try this and serve to our Ganesh Ji 🙂
For Orange Uttapam: Roast a red bell pepper over fire until completely charred, and soft. Then transfer to ice cold water and rub to remove the black skin. Discard the black skin, seeds and stalk. Chop the pepper and add to a blender.
Chop and boil two carrots till soft. Along with roughly dice a tomato and throw in the tomato and carrot to the blender along with the pepper, make a paste.
Take ⅓ of the fermented uttapam batter and add to this paste, mix well and adjust salt if needed.
Heat up a wok/kadhai and grease with oil. Pour in a ladle of batter and top up with grated carrot. Drizzle oil over the edges, place the lid and cook till golden in low flame. Flip over for a second and serve.
White Uttapam : In a wok, pour in a ladle of batter top with onions, drizzle oil over edges, cover with lid and cook till golden on bottom then flip over for a second, flip back top with cheese cover for a second for the cheese to melt and serve.
Green Uttapam: Blanch the Spinach by submerging them in boiling water for 30 seconds then transfer to ice cold water. Squeeze excess water and add to a blender along with coriander to make a smooth paste.
In a wok, pour in a ladle of batter and then top with green capsicum, drizzle with oil, cover and cook until done, then flip for a second and serve.
For Orange Chutney : Heat up 3 tbsp oil, add ginger, garlic, gr chili stir well. Add the sliced onions, salt and saute till they sweat, there in after add the coconut, puffed bengal gram, tamarind and cook till 2-3 mins or till the onions are light brown.
Add the tomatoes and cook till the mixture is pulpy.
Tempering: Heat up the oil, add mustard seeds, once they splutter add in the urad dal, asafoetida, curry leaves and dry red chilies.. Pour the tempering over the pulpy mixture and make a thick chutney using sufficient water.