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Eggless Chocolate Cupcakes in Cooker | Eggless Baking Without Oven

Hi Foodies,

White Chocolate Ganache Recipe in Notes Section!

Whether you’re a chocoholic or not, You’re going to go gaga over this!

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This eggless chocolate cupcakes are to die for, the texture is soft as pillow, taste is rich, creamy along with the extra chocolaty goodness here or there with the choco chips..

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What are we waiting for? Lets dig straight in the recipe! Not to forget, you dont want to make any excuse of the eggs or the oven in the recipe, just because its without them! 😀

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Eggless Chocolate Cupcakes in Cooker | Eggless Baking Without Oven
 
Ingredients
  • Plain Flour - ½ Cup
  • Powdered Sugar - ½ Cup
  • Milk - ⅓ Cup
  • Choco Chips - 2 Tbsp
  • Oil - 2 Tbsp
  • Cocoa Powder - 1 Tbsp
  • Corn Flour - ½ Tbsp
  • Lemon Juice - ½ Tbsp
  • Baking Soda - ¼ Tsp
  • Vanilla Essence - ¼ Tsp
  • Salt - 2 Cups{For Baking}
Instructions
  1. Take a big pressure cooker or idli cooker and add in the salt. Now place a wire stand and a perforated plate over it. Cover and remove the whistle(if using pressure cooker) or loosen the whistle if using idli cooker.
  2. Heat this up in med flame.
  3. In a mixing bowl, add the plain flour or maida, powdered sugar, choco chips, cocoa powder, corn flour, baking soda. Mix well.
  4. In another bowl, add the milk, oil, lemon juice, and vanilla and mix well.
  5. Add the wet mixture to the dry ingredients and mix well.
  6. Take individual muffin moulds bars had coats! or silicone moulds. I usually prefer to place silicone moulds inside the aluminum individual moulds juse because the aluminium ones are sturdy to stay stable and silicone ones are nonstick.
  7. Add the batter to 6 moulds. Now transfer this to the cooker and bake for about 15 mins in med flame. I baked in two batches.
  8. Once baked let them cool before icing, or enjoy them warm as it is!
Notes
I frosted my cupcakes with White Chocolate Ganache. Take 200gm white chocolate and chop it. Boil 100ml cream and add the cream to the chocolate. Let it sit for a minute, then mix well. Now as it gets smooth, cover with cling wrap and let it refrigerate for a minimum of 5 hours. After its chilled, whip it for 5 mins then transfer to piping bags, now pipe and enjoy! 😀 I just like my cupcakes when they are room temp, not very cold they're very very yummy when they're room temp.

Once you start gobbling, you cant stop! I ate 3 at once 😉 😛 The softness, taste, combination is unpredictable!

Let’s make the recipe even simpler, watch the video recipe!

That’s it for today!

Hope to hear from you soon :)

Thanks for stopping by,

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Triple Layered Mousse – Dark Chocolate, Mango, White Chocolate | Quick, Easy | Eggless Recipes

Hey Foodies,

Mousse, Usually made with eggs is a light and fluffy dessert served chilled.

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There are loads of ingredients usually.. But here, you can make a mousse with 3 ingredients only! Chocolate, Cream and Sugar(Which is optional!). Sounds enticing isn’t it?

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I love mousse specially Chocolate and Mango.. Here, I bring my triple layered mousse! 😀

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Triple Layered Mousse - Dark Chocolate, Mango, White Chocolate | Eggless Recipes
 
Ingredients
  • For Dark Chocolate Mousse: 150 Ml - Whipping Cream
  • 75 Gm - Dark Chocolate
  • 3 Tbsp - Powdered Sugar
  • For Mango Mousse: 100 Ml - Whipping Cream
  • 100 Ml - Mango Pulp
  • 2 Tbsp - Sugar
  • ⅓ Cup - Water
  • 2 Gm - Agar/China Grass
  • For White Chocolate Mousse: 150 Ml - Whipping Cream
  • 75 Gm - White Chocolate
  • 3 Tbsp - Sugar
Instructions
  1. For White Chocolate Mousse: Boil water in a saucepan lower the flame and place a bowl over it and add in the white chocolate.
  2. Stir and melt it gently. As it melts, keep it aside or transfer into another bowl so that it cools down faster.
  3. In a mixing bowl, add the whipping cream and whip it to semi stiff peaks. Add the sugar and whip to stiff peaks.
  4. As the white chocolate cools to room temp, add a part of whipped cream to it and mix it well. By doing this we're tempering the cream so that the chocolate does not solidifies due to temperature shock and we get a creamy result at the end.
  5. Now add all the cream and give it a whiz. White chocolate mix is ready.
  6. For the Mango Mousse: Add the water to the agar agar. Let it soak for 10 mins.
  7. In a bowl add the cream and whip it to semi stiff peaks then put in the sugar then whip it to stiff peaks.
  8. In a pan, add the soaked agar and cook that in med flame stirring until everything well dissolves. In another pan heat the mango pulp until its quite hot.
  9. Add the dissolved agar to the hot mango pulp and mix well. Add this mix to the whipped cream and give it a gentle mix. Mango mousse is ready.
  10. For Dark Chocolate Mousse: Repeat the same as white chocolate. Small recap: Melt the Chocolate over a simmering water. Let it cool. Whip the cream, add sugar and whip till stiff peaks. Now temper the cream with chocolate then mix both well. Dark Chocolate Mousse is ready.
  11. Transfer these into individual disposable piping bags.
  12. Pipe the mousse as you prefer in shot glasses/decorative glasses.
  13. Chill for 2-3 hours before serving. Enjoy!

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I just felt, I’m in heaven eating Flavored Clouds! ^_^ 😀

Video Recipe:

 

Why not try it and amaze yourself?

That’s it for today!

Hope to hear from you soon :)

Thanks for stopping by,

CookingShooking is

on YouTube, Facebook, Google+, Twitter!

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Choco Bar Recipe – Beat the Heat | Without Ice Cream Maker – Easy, Eggless

Hi Foodies,

Chocobar.. Yumm!!

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Those Ice Cream carts on the roadside with the ice cream menu hanging.. And this chocobar.

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Let’s relive those memories by making this at home with 8 simple instructions.. Let’s Beat the Heat!

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Choco Bar Recipe - Beat the Heat | Without Ice Cream Maker - Easy, Eggless
 
Ingredients
  • Whipping Cream - 1 Cup
  • Vanilla Essence - 2 Tsp
  • Milk Chocolate - ⅓ Cup
  • Powdered Sugar - ¼ Cup
  • Milk - 1 and ¾ Cup
  • Milk Powder - ⅓ Cup
Instructions
  1. In a bowl add the whipping cream and whip it to semi stiff peaks. Add the sugar and whip it till stiff peaks.
  2. Add the vanilla and milk powder. Mix well and add the milk. Fold well.
  3. Pop it in the freezer for about 3-4 hours.
  4. In a bowl, add the milk chocolate and place it over simmering water in a saucepan and melt the chocolate.
  5. Take a popsicle mould or a bar chocolate mould and coat the insides of the mould with chocolate. You can use a spoon or a piping bag. Piping bag works better.
  6. Remove any excessive chocolate and pop it in the freezer for 3-4 mins or until the chocolate is set and is chilled.
  7. Spoon the semi frozen ice cream and put in the stick. Pop again in the freezer and let it be in there for 3-4 hours.
  8. When ready to serve, dip the mould in room temp water for 10 seconds and shake the water. Now turn it around and try to take one bar out slowly shaking the handle. Enjoyyyy!
Notes
I used a mix of Dark and Milk Chocolate.
You can add some peanuts to the chocolate and the coat the mould for a nutty bar 🙂

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I cant resist, let me get one more till then why not have a look at the video recipe?

Irresistibly Irresistible! This is the icecream I have had the most and relish the most! But now no more store bought ones! 😀

This was my last recipe in my Ice Cream Week.. But hey, I’ll surely bring some more here or there 🙂

Hope to hear from you soon :)

Thanks for stopping by,

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Mint Chocolate Ice Cream – Beat the Heat | Without Ice Cream Maker | Eggless – Foolproof Recipe

Hi Foodies and Friends,

Ice Creams tastes so good in a hot day?

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But, when Mint Chocolate comes in, Whole body is refreshed! Mint refreshens, relaxes, cools the body and chocolate makes the ice cream even delicious.. Let’s talk less and Beat the heat!

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[widget id=”text-5″]
Mint Chocolate Ice Cream - Beat the Heat | Without Ice Cream Maker Eggless - Foolproof Recipe
 
Ingredients
  • Whipping Cream - 1 Cup
  • Milk - ½ Cup
  • Choco Chips - ¼ Cup
  • Powdered Sugar - ¼ Cup
  • Mint Leaves: ¼ Cup
  • Condensed Milk - ½ Cup
Instructions
  1. Add the milk and mint leaves in a blender and give it a whiz. You don't want a paste but we want the mint to be crushed.
  2. In a mixing bowl, add the whipping cream now whip it until peaks form using a beater or a whisk.
  3. Once its whipped add the sugar and mix well. Now add the condensed milk, milk+mint leaves mix and choco chips.. Mix well and pop it in the freezer for 6-7 hours.

  4. Scoop and Beat the Heatttt!

This is so refreshing to taste and easy to make isn’t it? Here’s a spoon for you 😉

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Video Recipe

That’s it for today, Hope to hear from you soon :)

Thanks for stopping by,

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Chocolate Cake Recipe | With Ganache and Mousse – Eggless Baking Without Oven

Hey Foodies,

As the title says, Here I bring my Eggless Chocolate Cake filled with Ganache and frosted with Mousse and obviously made without oven 🙂

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Well, its chocolatyness to the core.. You gotta try this for sure.. Lets have a look at the easy recipe.. Warning, Pretty long and extremely detailed recipe ahead 😛 🙂

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[widget id=”text-5″]
Chocolate Cake Recipe | With Ganache and Mousse - Eggless Baking Without Oven
 
Ingredients
  • For Sponge Cake: Maida/All Purpose Flour - 1¼ Cup
  • Cocoa - ¼ Cup
  • Butter - ½ Cup
  • Powdered Sugar - 1¼ Cup
  • Milk - 1¼ Cup
  • Lemon Juice - 1 Tbsp
  • Instant Coffee - ½ Tsp
  • Baking Powder - ¾ Tsp
  • Baking Soda - ½ Tsp
  • Salt - ¼ Tsp {Only if using Unsalted Butter}
  • For Ganache: Cream: 150 Ml {I used Non Dairy Whipping Cream, You can use Low fat cream as well}
  • Chopped Chocolate: 150 gm
  • For Mousse: Cream: 250 Ml
  • Powdered Sugar - ¼ Cup
  • Chopped Chocolate: 125 gm
  • Other: Sugar Syrup: Few Tsps (Just mix equal amounts of Sugar and Water together)
  • Salt: 1½ Cup
Instructions
  1. For Sponge Cake: Take a Idli cooker or any big pressure cooker or any huge pot and add the 1½ cups of salt to it. Spread it well and put in a wire stand followed by a perforated plate.
  2. Cover this, Remove the whistle if using pressure cooker and let it heat up in med flame, till then lets prepare the batter.
  3. Add the lemon juice to the milk. And keep it aside for 5 mins.
  4. In a mixing bowl, add in the butter and beat it well for about an minute.
  5. Now add in the powdered sugar and beat it well until its creamed basically beat till its light, fluffy and creamy.
  6. In another bowl/plate sift in the maida, salt, baking powder, baking soda, salt(if using unsalted butter), cocoa and coffee twice.
  7. Add half of the dry mix and all the buttermilk(Milk and Lemon mix) to the butter-sugar mix. Now mix it really well. Now add rest of the dry mix and mix well and make sure there are no lumps.
  8. Now take any 7" cake tin or a utensil of such diameter and spread some oil in there. Now place a butterpaper(optional) and grease it with oil as well.
  9. Add all the batter to the tin and tap it once.
  10. Now transfer the tin to the hot cooker and quickly close it. Now in med-low flame, let it bake for about 35-40 mins.
  11. Check with a toothpick, Pierce a toothpick in the center of the cake, if it comes out clean its ready. Take it out and let it come down to room temp.
  12. Once the cake comes down to room temp, put it in the refrigerator for about 4-5 hours.
  13. For Ganache: Take the cream and add it to a saucepan. Now let it heat till bubbles appear in sides. Switch off the flame.
  14. Add the chopped chocolate to the cream and let it rest for about an minute. Take a whisk and mix it really well till its smooth and creamy.
  15. Transfer it to a bowl and transfer to a refrigerator for about an hour or two. I kept mine for about 4 hours..
  16. For Mousse: Take the whipping cream and whip it to soft peaks, now add the sugar and beat it to stiff peaks.
  17. In a saucepan, boil some water and place a bowl over it which has the chocolate. Now slowly melt it. Make sure the boiling water is not in contact with the bowl.
  18. Let the chocolate come down to room temp. Now add little bit of whipped cream to it and mix it well, add this to the whipped cream and whip it till everything's well mixed. Keep aside.
  19. For assembling the cake. Take a bowl and keep a plate over it. Our turn table is ready, Now place the chilled cake and using a long knife level the top. Now slice the cake into two layers.. Keep aside.
  20. Take little bit of mousse and spread it in the center of the plate now keep the first layer of cake. Sprinkle some sugar syrup over it.
  21. Now add some mousse to a piping bag and cover the edge of the layer. We're making a dam so that the ganache does not pop out. Now add the ganache and spread it.
  22. Place the second layer and sprinkle sugar syrup. Now add a few dollops of mousse and spread it well on top as well on sides using a long knife turning the table well. Watch the video for reference.
  23. If you feel the ganache is popping out, then spread a thin layer of mousse first on the sides then the top and freeze it for about 30 mins. Now spread it really well.
  24. Decorate as you wish, I used chocolate shards and chocolate shavings. Refrigerate and enjoy 🙂
Notes
For Chocolate Shards, Take a little bit of melted chocolate and spread it on a butter paper. After it sets break big shards. You're done!
For Chocolate shavings: Take a little big of chocolate and peel it using a peeler. Keep it in the fridge for 5 mins and you're done!

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Well, That was quite long but its very easy to make.. 🙂 Be sure to try and let me know how it goes 🙂 Here’s a slice for you 🙂

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Video Recipe:

That’s it for today, Hope to hear from you soon :)

Thanks for stopping by,

CookingShooking is on YouTube, Facebook, Google+, Twitter!

 

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Ultimate Cheesecake Recipe – Oreo,Bourbon,Hide&Seek,Chocolate | No Bake | EBWO!!

Hey Friends,

I’ve been getting loads of requests for making a cheesecake, Hence It is here!

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Oreo, Cheesecake is a all time favorite isn’t it? Well, I love Bourbon biscuits and hidenseek biscuits.. Why make a single layer oreo cheesecake, when you can make a triple layered cheesecake, or a tri chocolate cheesecake! Oreo in the bottom, Bourbon+Chocolate in the center and Hide&Seek+Choco Chips on the top..

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Lets make it happen! 😀

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[widget id=”text-5″]
Ultimate Cheesecake Recipe - Oreo,Bourbon,Hide&Seek,Chocolate | No Bake | EBWO!!
Serves: 6
 
Ingredients
  • Cream Cheese - 250 gms
  • Sugar - ¼ Cup
  • Whipped Cream - 325 ml
  • Condensed Milk - ½ Cup
  • Agar Agar - 3 Gms
  • Water - ½ Cup
  • Chocolate Cookies - 160 gms
  • Melted Butter - 75ml
  • Lemon Juice - ½ Tsp
  • Vanilla - ½ Tsp
  • Cocoa - 1 Tsp
  • Chocochips - ¼ Cup
  • Oreo, Bourbon and Hide&Seek Biscuits as required. I used about ½ cup each crushed!
  • Melted Chocolate - ¼ Cup
Instructions
  1. Take the cookies and put them in plastic bag and smash them. Once they are quite like sand, put them in a bowl and pour in your melted butter. Quantity of melted butter depends upon the moisture of cookies.
  2. Start by adding 50 ml of butter(appx) and proceed further to reach a wet sand consistency by adding about a tbsp by tbsp of melted butter. Take a little but of mix and press hard with hand, if it packs and stays, you're good to go!
  3. Take a Spring form tin[SF] or a loose bottom 7" Cake tin and add in your cookie+butter mix and press down hard using a flat bottom glass.
  4. Refrigerate the SF until we're ready with the cake mix.
  5. Soak the agar agar in ½ cup of room temp water for 10 mins.
  6. In a mixing bowl, add in your cream cheese and whip it up for a minute using hand mixer or a whisk/spoon. Now add in your sugar and mix for another minute.
  7. Once, the agar is soaked, cook it stirring regularly in low flame till it dissolves well and no traces of agar is seen.
  8. While you're cooking the agar, heat the condensed milk in another pan. Once the agar is dissolved, add it to the hot condensed milk and continue to cook for another 30 seconds.
  9. Add the hot condensed milk and agar mix to the whipped cream cheese mix and beat well for a minute and add in the lemon and vanilla and mix well..
  10. Whip the cream to stiff peaks and fold the cream to the cream cheese mix.
  11. Divide the mix into 3 bowls. Add crushed oreo biscuits to one and mix well. Add Bourbon Biscuits and Cocoa to another and Hide&Seek and choco chips to the third one and mix well.
  12. Take the refrigerated SF Tin and transfer the oreo mix to it and level it well. Level the bourbon mix and hide&seek mix next..
  13. Refrigerate the cake for a minimum of 4 hours.
  14. Dribble some melted chocolate or cut a slice first and dribble next! Enjoy!!

Wait, Watch me make this awesomely awesome cake:

This was heavenlyyyyyyyy!!! Make this and enjoy!!

Until Next time, Take Care.

Thanks, Have a great time!

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Chocolate Ganache Recipe | Cake Decorating Basics

Hie Friends,

Do you want to know a recipe for a icing or a frosting or a glaze thats easy to make and is scrumptious to eat?

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Well, you are at the right post.. We’ll make some ganache today.. Ganache is nothing but cream and chocolate.. Can cream and chocolate ever go wrong? Never!

 

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This ganache is so versatile, we can use it as a glaze, or as a frosting, or as a icing.. Possibilities are endless! Often times, Ganache and Mousse is thought to be same.. But a small difference comes.. We’ll come up with mousse soon enough 🙂 Right now, lets have a look at the easy and scrumptious recipe!

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Chocolate Ganache Recipe | Cake Decorating Basics
 
Ingredients
  • Dark Chocolate: 150 gms
  • Cream: 150 gms
  • Butter - 2-3 Cubes {Optional, but gives that shine]
Instructions
  1. Chop the chocolate. Heat the cream in a saucepan until starts bubbling.
  2. Once the cream is fairly hot, switch off the flame and dump in the chocolate and let it be undisturbed for a minute.
  3. Now whisk in the butter and voila, our ganache is ready!
  4. For Glaze: Use it once it comes down to room temp.
  5. As a frosting: Let it sit in countertop for a couple of hours or 2-3 hrs in fridge and use.
  6. As a whipped icing: Let it sit in fridge for 3-4 hrs and then whip using beaters.
  7. Can also be used for piped designs on cake.
Notes
Cream: You can use any cream. Non Dairy Whipping cream or low fat whipping cream or any cream. Milk can also be used, but it wont have that richness and cant be whipped!

Easy isn’t it? Make and use 🙂

Pics of ganache being used on cakes/cupcakes coming up soon! :

Watch me make some:

 

Until Next time, Take Care.

Thanks, Have a great time!

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Molten Choco Lava Cake – Eggless, Without Condensed Milk

Does it get any better than a warm, gooey, extremely chocolaty lava cake in a cold day? Lets have a visual treat at the first!

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Watch, 5 back to back volcano’s oozing warm, gooey, chocolaty lava.. Click me!

Lava Cake, Or Molten Chocolate Cake, Or Molten Choco Lava Cake, or Molten lava cake. Whatever you call. Is a partially cooked chocolate cupcake stuffed with chocolate. Chocolate on top of chocolate sounds exotic isn’t it?

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Thanks to Aleesha, for requesting this.. I tried my hands just cause it was a request from a viewer.. Loved the results.. It was phenomenal.. Though had to experiment a couple of times 😛

Make requests to me so that i can enjoy cooking for you 😛 Request Here: http://cookingshooking.in/recipe-request/

 

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Lets make a few volcano’s now, that too eggless, Oh yes they are without condensed milk 😛

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Molten Choco Lava Cake - Eggless, Without Condensed Milk
Serves: 4
 
Ingredients
  • ⅜ Cup Flour
  • ¼ Cup Butter
  • ⅛ Cup Cocoa (Appx)
  • ½ Cup Yogurt
  • ½ Cup Sugar
  • ¼ Tsp Baking Soda
  • ¼ Tsp Baking Powder
  • Chocolate chopped into chunks, coated with flour.
Instructions
  1. Sift - Cocoa, BP, BS, Flour. Cream butter, sugar. Add in half of the yogurt. Mix and add half of the sifted mixture. Add rest half of the yogurt and rest of the flour mix.
  2. Pipe the batter into greased moulds and refrigerate for minimum 30 mins..
  3. Bake at 220 C for 8 mins in a preheated oven.
  4. After Baking, Loosen the edges, flip over in a plate and serve hot!

Oh Yum! Enjoy!! 🙂

Video Recipe:

 

Until Next time, Take Care.

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Chocolate Dipped Shortbread Cookies | In Cooker | Eggless Baking Without Oven

Hey Foodies, How’re you doing?

Some time back when we started eggless bakes without oven, many of you had asked for how to make cookies without oven.. It took a lot of experiment to get to know what flame, utensil, pot is appropriate for making them, Finally here it is!

1

Check out Black Forest Cake, Pineapple Cake, Tricolor Cake, Pumpkin Cake, Witch Finger Cookies in Eggless Baking Without Oven!

4
Shortbread Cookies is one of the most simplest and delicious cookies.. Christmas being around, I thought why not make these only? I like to keep my cookies in freezer for 5-10 mins before having a bite, that makes the chocolate freeze and the “Chocolate’s Snap with Crunchy Cookies feels awesome!” Lets have a look at the recipe 🙂

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Chocolate Dipped Shortbread Cookies | In Cooker | Eggless Baking Without Oven
 
Ingredients
  • Plain Flour/Maida - ½ Cup/60 Grams
  • Butter/Margarine - ¼ Cup/55 Grams
  • Powdered Sugar - ¼ Cup/30 Grams
  • Vanilla - ½ Tsp
  • Lemon Zest - ¼ Tsp
  • Dark Chocolate/Milk Chocolate - As required to Dip
Instructions
  1. Heat up your pressure cooker/idli cooker with about 2 cups of salt, wire rack and a perforated plate in medium flame.
  2. In a bowl, beat butter until smooth. Tip in the sugar and beat until light and fluffy.
  3. Now add in the vanilla and lemon zest and mix this well. Add in the maida/flour and mix until the dough forms. Dont Knead, just mix!
  4. Take a cake tin/utensil/baking dish and grease it well with some oil. Make portions of the dough and make a round ball.
  5. Keep the balls in the utensil and spread it. Transfer this to the hot cooker. Close and bake for 15 mins in med flame.
  6. After 15 mins, take the cookies out and let them cool.
  7. Melt some chocolate. Dip the room temp cookies in the chocolate and let them set!
  8. Enjoy!
Notes
You can use Idli Tray to bake these but that makes cookies with dome on both sides.
Bake this cookies in medium flame. Keep a eye after 10 mins to prevent the burning.
You can bake these at 180 C for 15 mins in a electric oven.
I like the chocolate to be chilled and with a snap, I keep the cookies in freezer for some time before munching them!

That sound easy isn’t it? As easy its to make, that’s how tasty it tastes! Make them and enjoy!! 🙂

Video Recipe:

Until then,

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Have a great time!

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