Let’s make a classic pizza with some Indian twist and variations. Today’s recipe is an easy no yeast no oven pizza, confused…then watch the video or follow the recipe to learn how the magic happens. The pizza dough is made with fresh yogurt from scratch and its super soft, the topping are marinated with our aromatic Indian spices and then the baking is done in a very simple large deep kadhai, available is every household. An easy-peasy recipe with no fuss and no gadgets. So what are you waiting for, let’s have homemade pizza tonight.
If you’re in a mood for something sinful and cheesy, then here is an outrageously decadent melt in your mouth homemade Pull Apart Garlic Bread recipe. Bread made from scratch in cooker and stuffed with buttery roasted garlic and loaded with cheese. The aroma is to die for, and this is a party favorite, no one would be able to resist this show stopper. So let’s spoil ourselves and indulge for once, in this hearty and savory ever so yummy Pull Apart Garlic Bread. Let’s dig in guys!!!!
If you want to impress friends and family but you are not quite a baker, then this is the right recipe for you. Learn how to prepare this easy Mug Cake recipe and bake them like a pro. All you need to do is mix together flour, milk, cream and sugar, all in just one cup and then let the magic happen in the microwave. And Voila…There you have it a perfect, super soft and rich eggless cake. Try this full proof recipe and you’ll never go wrong.
Here’s how to make a delicious Atta Cake, or in other words Whole Wheat Chocolate Cake, all made in a pressure cooker.
Not only this cooker cake is high in fiber, but has no added white sugar. This naturally sweet cake is a perfect snack along dish to have with a cup of tea or coffee.
Loaded with the goodness of dates, now why don’t you try it out? Oh yes, this can be added to your diet if you’re a diabetic patient, in small servings 🙂
Let’s get to it.
Making an atta cake is that easy. Now why don’t you try it out and share a virtual treat with me?
The cake is irresistibly delicious, one literally cannot judge if there is any sugar added. I agree, there is a lot of sugar in this cake in the form of dates and stevia. But that’s natural, and not refined white sugar. And you can easily decrease the amount. Stevia is optional to add, but I like the touch of bitterness it gives in this, that just spikes the sweetness 🙂
That’s all for today, Keep cooking & stay fantastic!
It’s been long will be cliched. Let me get it to you – I’ve been occupied half the time I was away, and the rest I busy taking rest, working on a few recipes and so on.. This recipe was shot months back, but we gotta start with some content right? Here’s a pizza recipe for you today from the archive, new content coming soon(for real 😛 )
Pizza or Peetza, however you pronounce, we all love to indulge on some. I’ll pass on my basic pizza recipe(all time fav) some other day.. Today, let’s go over my schezwan-curry pizza bites. This damn pizza is ah-mazing! Time for the video recipe?
These little bites are perfect to appease your cravings. Try it out & shoot a comment how you liked it. Just like every other YTuber, a Q&A session coming soon – Ask away your #foodques. That’s all for today, keep rockin!
Its been a while that I have posted something in the line Egg-less baking without Oven. What better than this time of the year, cool breezy mornings-evenings, and the start of winters. Winters along with them bring a surprise every year, with some many festivities round the corner, Christmas is definitely not a miss. In fact, today’s recipe is dedicated to Christmas, perfect for gifting, and a plus no alcohol used.
Easy peasy, not much soaking involved, and a perfect season’s greeting!
So, without further ado, here is the recipe.
I love the little crunch from cashews and walnuts and plus the goey texture is heaven from tutti-fruity. A must try for this season. Do pour in your thoughts upon this delicacy in the comments below.
Red Velvet Cupcakes with Cream Cheese Frosting - Pillowy Soft n Moist | Eggless Baking Without Oven
Flour / Maida - 1 Cup
Condensed Milk - ½ Cup
Milk - ½ Cup
Oil & Butter - 2 tbsp each
Sugar - ¼ cup
Vinegar - 1 tsp
Red food color - ½ tsp
Baking Powder - 1 tsp
Baking Soda - ½ tsp
Vanilla Essence - 1 tsp
Salt - 1½ Cups (for baking)
For Frosting : Cream Cheese - ⅔ Cup
Unsalted Butter - ¼ Cup
Vanilla Essence - 1 tsp
Powdered Sugar - 1½ Cups (Sifted twice, after measuring)
Cupcakes : For Baking in Cooker : Preheat a cooker in low-med flame for 10 minutes with 1½ cups of salt, a wire rack and a perforated plate.
For Baking in Oven : Preheat oven at 180 C for 10 minutes.
For the batter : Start by adding the oil & butter to a mixing bowl, then add the sugar and whip it. Then pour in the condensed milk, and whip it for another minute or two. Then add in the vinegar, vanilla essence and ¼ cup of milk. Mix well.
Sieve the flour, baking soda, baking powder, cocoa powder over this. Give it a mix, Then mix the red food color with the rest ¼ cup milk and add the milk to the batter.
If the color isn't accurate for you, feel free to add some other to balance. In my case, it was raspberry red, I added a couple drops of lemon yellow food color to balance the red color.
Line Cupcake tins with liners, Divide the batter into 8 cupcakes.
For Baking in Cooker : Place the cupcakes in the cooker, in mine I could place 4. Then close and bake for 15 minutes in low-medium flame. Check after 15 minutes with a toothpick, if it comes out clean its ready if not, bake for another 2-3 minutes. You can bake the rest cupcakes after this batch is baked.
For Baking in Oven : Place the cupcakes in the oven and bake for 15 minutes at 180 C. Check with toothpick.
Take the cupcakes out and let them cool completely.
For Frosting : In a bowl, add the cream cheese and butter. Beat it for a minute, then add vanilla essence and ⅓ of the powdered sugar and whip till incorporated. Then add another ⅓ and whip, and then the last addition & Whip the frosting for another 2-3 minutes. Cream cheese frosting is ready.
Add the frosting to a piping bag, then pipe the frosting in the cupcakes. Sprinkle with confectionery or cake crumbs. Enjoy!
Recipe makes 8 cupcakes. But you can sneak in and get about a tablespoon or tablespoon & half of batter from around the bowl, and bake it in tartlet mould lined with a mini size liner with the normal sized cupcakes. Then after all cupcakes cools down, you can make crumb that mini cupcake.. Rest all are extremely soft & moist making crumbs can be difficult, but that small one would be slight drier as we will be overbaking it, which would help to make crumbs for topping the cupcakes.
Treat yourself with these heavenly delights, make ’em now & enjoy these luscious red velvet cupcakes 🙂
There are times when you crave for something, and just can’t stop yourself.. Happens right?
Few days back, a sudden urge to make something with bananas & choco chips.. Just a couple hours later, made this and the taste was fantabulous.. Tweaked my Nuts Muffins Recipe, and the result was outstanding! Soft and Moist from inside with the chocolate all melting inside, with the crunch of walnuts in the out! 😀 Let’s get baking now, can’t resist.. Have to go and bake a batch now 🙂
Eggless Banana Choco Chip Muffins in Cooker ~ Soft and Moist | Eggless Baking Without Oven
Flour / Maida – 1 Cup
Sugar – ¾ Cup
Oil – ⅓ Cup
Banana – 1
Choco Chips – ¼ Cup
Milk – ½ Cup
Vinegar – 1 tsp
Baking Soda – ½ Tsp
Vanilla Essense - ½ tsp
Walnuts - Few to top (Frozen)
Salt - 1½ Cups to 2 Cups (For Baking in Cooker)
Start by heating up a cooker in medium flame, add in the 1½ cups of salt, a wire stand and a perforated plate. Cover and let it preheat. For Baking in Oven : Preheat at 200 C for 10 minutes in Bake Mode.
For making the batter, we're going to start by mixing the vinegar in the milk. keep this aside.
In a mixing bowl, add in flour, powdered sugar, baking soda and mix it. Mash a banana using a fork, then measure it, we want ½ cup of mashed banana.
Add the mashed bananas, vanilla essence and oil to the milk+vinegar mixture and mix it well.
To the dry ingredients, add in the choco chips and mix. Then pour in the wet ingredients and mix it. No hardcore mixing required, just mix it slowly and gently until everything is mixed.
Pour in the batter to Self Standing Muffins Liners till ¾ way. Top with walnuts(or choco chips) and place in the cooker and quickly cover. Bake in medium flame for 18-20 minutes. Check at 18 minutes with a toothpick, if its clean alright if not, bake for a couple mins more. Enjoy Warm! 🙂
For Baking in Oven, bake at 190 C for 18-20 mins. Enjoy Warm! 🙂
Usual Difference Between Self Standing Muffin Liners - Normal Cupcake/Muffin Liners : 1:3. This recipe will make 4 Muffins in the Self Standing ones, 12 in the normal sized. Browning in Cooker : The muffins can very well brown in the cooker, but the issue is the choco-chips/walnuts at the top can burn & smoke which can get awry. Don't worry, you can bake this in Medium-High flame for 20 minutes and you will get browned muffins. I have done that earlier in my trials, in my trials I used to top with choco chips and they would smoke, but it wont happen with walnuts. So feel free to bake in Med-High Flame for 20 minutes. 🙂 Other reason I like light colored/golden ones - The brown/darker top ones have a slight firmer top and a slight not so moist inside..
Look, look at that melting chocolate 😀 You’re going to miss a lot, I must say if you don’t try this, try it out now! 😀
But seriously, this cake is divine.. I’ve made it a lot of time in past and failed to make as well.. But now, It comes out perfect everytime and has a delectably amazing flavor of all spice along with the light & spongy texture..
This cake can be had just as a tea time cake, or can be frosted with cream cheese or any icing for that matter. But I like to just with some icing sugar on top.. You can bake this in a loaf pan, a bundt pan or any shape
Believe me, carrot cake does sound boring at first.. But it is such a thing you get addicted to! It has happened with me and all of us in the family.. The light, soft & spongy texture is sooo goooodd! So, let’s get on with the recipe, shall we?
It’s easy to make, and tastes yummy.. Why don’t you try it & let me know how it goes?
It’s been about a year and half when started the series Eggless Baking Without Oven.. But mostly we focused on Cakes and a slight bit of cookies..
We’re going to bake a lot more stuff other than cakes now, so keep requesting! Today, some dry fruit muffins for you! 🙂
Muffins, looks similar to cupcakes.. But it is a type of bread, made many ways.. While Cupcake is a dessert, Muffins are both sweet and savory enjoyed in Breakfast or as you know anytime.. Here’s a sweet variety for you all, loaded with dried fruits.. Time to dive right into the recipe?
Eggless Dry Fruit Muffins Recipe in Pressure Cooker | Eggless Baking without Oven
Plain Flour / Maida - ¾ Cup
Powdered Sugar - ½ Cup
Oil - ¼ Cup
Milk - ½ Cup
Baking Soda - ½ Tsp
Milk Powder - 2 Tbsp
Vinegar - 1 Tsp
Vanilla Essence - 1 Tsp
Mix Dry Fruits - ½ Cup + 2-3 tbsp for topping
Salt - 2 Cups + one pinch
Start by heating up a pressure cooker in medium flame, add the 2 cups of salt and a wire stand and a perforated plate. Cover, remove the whistle and let it preheat for 10 minutes.
Mix vinegar in the milk and keep aside. Sieve the dry ingredients - Flour, Baking Soda, Milk Powder, Powdered Sugar, a pinch of salt and keep aside.
Mix the wet ingredients in another bowl - Oil, Vanilla Essence, Milk+Vinegar Mix and keep aside.
Take about a tablespoon and half and add it to the mix dried fruits and coat the dry fruits well in the flour.
Now pour the wet ingredients in the dry ingredients and whisk it well together, do not over mix! Now add the dry fruits and using a spatula fold it in.
Line Paper Cups in Individual Muffin Tins and then scoop the batter in about ¾ way. Use an ice cream scoop its easier & consistent that way. Top the muffins with some dried fruits. Ready to bake!
Open the cooker and place the muffin tins inside, do not over load 3-4 at once. Quickly close and turn the flame down to low-medium and let it bake for 15-18 minutes.
Once done, test with a skewer, if it comes out clean its ready. Take it down to a cooling rack. Let them cool and Enjoy in Breakfast or anytime in the day!
They can be served warm as well 🙂 The muffins can be cooked for a little longer than 15 minutes, maybe about 18-20 minutes if a more brown color is desired on top like i did for 3 of them.. But they can get slightly firm.. I'm in no-way promoting over-baking just that if you wish to do.. Not much of a difference in texture but looks better.
Soft, Moist and loaded with plump and crisp dried fruits in every bite, Sure is a delight to have.. Can’t stop at one.. So make sure you try it out 🙂