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.
Christmas is just round the corner and what better way to kick start your festive mood with some sweet Swiss Roll Cake. This flat and light sponge cakes are a good change to the usual traditional Christmas fruit cakes which you will find in all stores. Today we will make them at home, without eggs. Fluffy batter, made with flour, sugar, condensed milk and regular milk. Evenly spread on a thin baking tray, baked just for 5 minutes. Super thin and super fluffy cake is ready. Spread any type of sweet filling in the cake and then the tricky part to roll. Rolling a Swiss roll is an art that you can master in time, don’t give up. This Swiss Roll Cake will definitely be a Showstopper at your Christmas luncheon. Merry Christmas to All.
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!
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! 😀
I had made some Ladi Pav which were feather soft and totally amazing sometime back, and many of you liked them, tried and said its awesome!
So, Today, I’m going to show how to make some Stuffed Buns.. Well, Yesss these are with the same texture, with a surprise inside kind of feel! Delicious Vegetable Filling filled inside of these feather soft pavs is a delight! Watch the video to the see same awesome texture 🙂
Whenever, I ask my parents or my sissy what would you like to have or when someone comes and I’m in charge to make some stuff, They say “Wo stuffed wala pav..” It is such a thing that, once you have one can’t stop and keep craving for more.. Not only the texture of it, the filling is special as well! So, why wait? Let’s dig right into its recipe which is quite time consuming but is exceptionally worth the effort!
For the Stuffing : Onions : ½ Cup [Roughly Chopped]
Carrots : ¼ Cup [Roughly Chopped]
Peas : ¼ Cup [Roughly Chopped]
Corn : ¼ Cup [Roughly Chopped]
Potatoes : ¼ Cup [Roughly Chopped]
French Beans : ¼ Cup [Roughly Chopped]
Green Chili - 1 Tsp
Garlic - ½ Tsp
Kasoori Methi - 1 Tsp
Cumin Seeds - ½ Tsp
Hudson Canola Oil - Little Less than 1 Tbsp
Cumin Powder - ½ Tsp
Turmeric - ¼ Tsp
Red Chili Powder - ½ Tsp
Chat Masala - ½ Tsp
Black pepper : ¼ Tsp
Garam Masala - 1 Pinch
Sugar : ½ Tsp
Vinegar : Less than ¼ Tsp
Salt - To Taste
Start by proofing the yeast, to do so In a mixing bowl add the Warm Milk, followed by sugar. Mix really well, then add the Instant Yeast. Stir and keep aside for 10 mins in a warm spot like a turned off microwave or oven.
Add the flour, salt, milk powder in your working platform. Mix and make a well. Once the yeast mixture froths and activates add the mixture in the center of the well and mix to make a sticky, soft, paste kind of dough.
If your dough does not turn out to be a sticky, soft, paste kind of mass add more warm milk to make it so.
Once the sticky mass of pasty dough is formed, add the Hudson Canola Oil and start kneading the dough. Knead this for 15 mins, by that time this pasty dough would form into a kind of ball of dough.
Do Not add any flour or anything, just keep kneading for 15 mins.. Make sure to scrape the dough from the surface time to time.
Once kneaded, transfer to a greased bowl, cover and let it proof for One Hour or until doubled in a warm spot like a turned off microwave or oven.
For the Stuffing : In a pan, add the Hudson Canola Oil. Once hot, add the cumin seeds along with the kasoori methi.
Add the chili, garlic, onions, potatoes, beans, corn, carrot, and peas. Toss it and cook for 2 minutes.
Season it by adding the pepper, chat masala, red chili powder, garam masala, cumin powder. Stir and cook for 3-4 mins or until the veggies are about ¾ cooked.
Once the veggies are done, switch off the flame and add the vinegar, sugar and the salt. Stir and keep aside. You can add some coriander leaves chopped as well.
Once the dough is doubled in volume, take it down to your dusted working surface and knead it for a minute. Divide into 7 equal portions.
Just like you fill momos or stuff parathas, stuff the dough portions with the filling. To do so, take a portion kind of start flattening the portion and make sure the edges are thinner than the center.
Keep a good tablespoon or two of the filling, gather the edges and press to seal. Sprinkle some flour if it feels its extremely sticky, kind of roll it between your palms to make a round shape.
Grease a 6" Round Cake Tin/or a steel/aluminum container of such size with oil. Place the Stuffed Buns in there. Stuff all the dough portions like so and keep in the round cake tin.
Brush these with some milk and sprinkle some sesame seeds. Cover and let the shaped buns proof for another hour or until doubled.
Preheat your oven to 200 C.
Once the stuffed buns have proofed, brush generously with milk gently. Place inside the oven and bake for 15 Minutes at 200 C.
Take them out, brush with butter. And let them rest for a minimum of 15 mins.
Loosen the edges, and take the buns out, ENJOY 🙂
You can also make these a night before and pack as a lunch next morning 🙂 Feel free to add more or less or any veggie that you wish for. You can skip the onion and garlic if you wish to 🙂 Sometimes, the flour absorbs more moisture and sometimes less.. That is because of the protein level of the flour.. So, add the 95 milliliters of the milk at the first, if it forms into a pasty kind of dough, Great! Otherwise add more milk to make it pasty and sticky 🙂
These are literally outstandingly amazing! Jog right in your kitchen, and make these which are literally like Chatpati Veggies Filled Cotton Balls 😀
We’re in the festive mood and as the Diwali is just around the corner.. So here’s the second recipe on #FusionDiwali, Indian Sweets Fusionified..!
Well, we all make or buy the Nariyal Laddus/Chakki and end up having a lot of them left.. This time, just give them this touch and all will finish in a zzzoott!
This does make a great gift as well, if you wish to gift something homemade.. So, here’s how to make Coconut Macaroons(Stress on that double “o” for the kind we’re going to make) using our traditional nariyal laddus 🙂
Nariyal Laddus - As Many as you like [each laddu makes 2 macaroons]
Melted Chocolate - As Required
Preheat your oven to 160 C.
Start by taking a laddu, press it with your hand to make a oblong shape. Now divide into two horizontally and take one macaroon and tap its bottom against a flat surface to make a flat bottom.
Place the macaroons in a baking tray with butterpaper lined and then bake them for 15 mins at 160 C. Broil them further until golden.
Let them cool completely, after which make designs using melted chocolate on top of them, let it set and ENJOY THE FESTIVE SEASON! 🙂
Don't want to make it with laddus, or dont have the laddus on hand and want to make these? Just take 150ml of Condensed Milk along with 200gms of dessicated or shredded coconut, mix well then add 3 tbsp plain flour. Make portions and bake 🙂 Want to make some laddus for this, watch the video Nariyal Chakki/Laddo Video on our channel.
That sounds easy right? Its even easier than it sounds.. Din’t got with the steps? Watch the video:
These turn out to be tooo goood, so make sure to try and let me know how it goes.. Completely different from the normal laddus it is, and gluten free, egg free as well! So, do try this festive season! 🙂 Bye for today..