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Carrot Cake Recipe in Cooker | Eggless Baking Without Oven

Hey Foodies,

Carrot Cake, a cake with grated carrots in it! 😛

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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..

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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 🙂

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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?

Video Recipe:

Text Recipe:

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Carrot Cake Recipe in Cooker | Eggless Baking Without Oven
 
Ingredients
  • Flour - 1 Cup
  • Carrots - ½ to ¾ cup [finely grated]
  • Sugar - ⅔ cup
  • Salt - a pinch
  • All Spice - ½ tsp
  • Baking soda - ½ tsp
  • Baking powder - ½ tsp
  • Oil - ¼ Cup
  • Yogurt - ½ cup
  • Nuts - 2 tbsp or upto ⅓ cup. {walnuts or almonds preferred}
  • Salt - 2 Cup [For Baking]
Instructions
  1. Start by heating a cooker with - 2 cups of salt, over that place a wire stand and a perforated plate. Cover and let it preheat.
  2. In a mixing bowl, add flour, powdered sugar, baking soda, baking powder, salt(a pinch), all spice powder, walnuts & whisk all well together.
  3. In another bowl jug mix - yogurt & oil. Whisk together to combine.
  4. Grease a 7" cake tin with oil, or a bundt pan of the same size.
  5. Pour the wet mixture, to the dry ingredients mix, also add the grated carrot and mix to combine all together. If the batter too thick, you can add a couple tbsp(s) of milk. It was good & dropping consistency for me.
  6. Pour the batter in the cake tin, and place inside the cooker. Try to keep in center for an even bake. Keep the flame low-medium and bake for 20-22 minutes.
  7. Check the cake with a skewer after 20 minutes by poking it in. If it comes out clean, its ready. If not, keep for some more time.
  8. Take the cake out of the cooker, and let it cool. Then using a knife, loosen the edges, and take the cake out. Serve with a dusting of powdered sugar or frost it with some cream cheese frosting and Enjoy the amusingly light & spongy carrot cake with tea, coffee or just as it is!
Notes
1. You can use upto 1 cup of grated carrots.
2. Nuts can be added upto ⅓ cup.
3. If you don't have all spice powder, you can also add some nutmeg & cinnamon powder or our very own garam masala.
4. I had a small 5.5" bundt pan so i used a normal 7" pan cause the bundt pan is too small to accommodate the cake batter. If you have a 7" one or bigger, use that!
5. Time the cake takes to bake will completely depend upon the size of cake tin, shape and also the flame. I used a 7" cake tin, and it was in low-med. Check the cake after 20 mins if you are using the same thing. In case of a 7" bundt pan, it will take about 25 mins.

It’s easy to make, and tastes yummy.. Why don’t you try it & let me know how it goes?

That’s all for today, Thanks!

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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 😛

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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 😛

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

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

Thanks for stopping by,

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Eggless Brownies Recipe | Easy, Eggless Baking Without Oven

Hey Fellas,

Whether its Gooey or Fudgy Brownies, Its our favorite dessert rite?

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With a glaze, or a sprinkle of sugar or some more chocolate or as a sizzler or just plain chocolate heaven.. One dish numerous forms!

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Let’s get CookingShooking ♪ ♫ ♪ ♫

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Textie, just for u 🙂
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Eggless Brownies Recipe | Easy, Eggless Baking Without Oven
 
Ingredients
  • Cocoa Powder - 6 Tbsp
  • Dark Chocolate - ⅓ Cup {Chopped)
  • Butter - ½ Cup
  • Yogurt - ½ Cup
  • Plain Flour - ½ Cup
  • Powdered Sugar - 1 Cup
  • Baking Powder - 1 Tsp
  • Instant Coffee - ½ Tsp {Dissolved in 2 tsp water)
  • Vanilla Essence - 1 Tsp
  • Salt - 2 Cups [Only if using cooker/vessel to bake]
  • For Glaze - Melted Dark Chocolate - 50 gms
  • Melted White Chocolate - 75 Gms
  • Chopped Hazelnuts - 3 Tbsp
Instructions
  1. Take a big cooker or any huge vessel(which has a diameter of over 9", and a good height) and add the 2 cups of salt, a wire stand and a perforated plate. Or simply use an gas tandoor. Dont add anything if using gas tandoor.
  2. Heat the tandoor/vessel/cooker in medium flame.
  3. In a mixing bowl, add the butter and sugar. Whip well to ensure its creamy and fluffy.
  4. Add the coffee and vanilla and half of the yogur, whisk for another minute. Add the half of the flour mix mix well. Add the rest of yogurt and flour mix(save a tsp of flour mix). Mix well.
  5. Sprinkle the saved 1 tsp of flour mix in the chopped chocolate. Add this to the batter and mix well with a spatula.
  6. Grease a 8" Cake tin with butter, stick a butterpaper which is bigger than the tin and then butter it well then sprinkle 1 tsp of maida/plain flour to it.
  7. Add the batter to the cake tin and spread well with a spoon. Transfer this to the hot tandoor/cooker/vessel and bake for 30-35 mins in medium flame.
  8. The edges would be firm and the center would be little gooey, that's when take it out and let it cool to room temp. Lift the butter paper out and cut and enjoy if you wish to enjoy plain or pour the melted chocolate and swirl it around for the marbled effect. Also sprinkle hazelnuts/anynut for extra goodness! ENJOY!

BrownieebwoIR02

You just cannot make an excuse, Jog right onto your kitchen and make this! Mammamia! 🙂

Hope to hear from you soon :)

Thanks for stopping by,

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Butterscotch Cake Recipe | Cooker Cake | Eggless Baking Without Oven

Hie

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After a loonnggg time, Here comes my Butterscotch Cake Recipe and its Eggless Baking Without Oven! Yeah!

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Soft, Buttery, Moist Sponge Layered with Cream and Butterscotch Crush tastes awesome! Well, lets not speak much and have a look at it!

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Scrumptious it looks right? Recipe:

Text Recipe:
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Butterscotch Cake Recipe | Cooker Cake | Eggless Baking Without Oven
 
Ingredients
  • Flour - 1½ Cup
  • Sugar - ½ Cup
  • Milk - ¾ Cup
  • Butter - ⅓ Cup
  • Butterscotch Crush - ⅓ Cup
  • Condensed Milk - ½ Cup
  • Baking Powder - ¾ Tsp
  • Baking Soda - ½ Tsp
  • Vinegar - 1½ Tsp
  • Butterscotch Essence - 1 Tsp
  • Salt - 1½ Cups
  • Others: Whipping Cream - 2¼ Cup
  • Yellow Color - Few Drops
  • Butterscotch Essence - 1 Tsp
  • Butterscotch Crush - 3 Tbsp
  • Peanuts - ¼ Roasted
  • Peanut Brittle - As required
  • Caramelized Sugar Strands - As required
  • Sugar Syrup - Mix 2tb of sugar and water together along with a few drops of butterscotch essence.
Instructions
  1. For Sponge: Add the salt to a cooker, use a idli cooker or a normal cooker(without whistle). Then keep a wire rack/stand, cover and heat in low flame!
  2. Take a bowl and add in the room temp. butter, beat it. Then add the sugar and cream until light and fluffy.
  3. Then add in the condensed milk, whisk for another 2-3 mins. Then add the butterscotch essence, crush and whip for another minute.
  4. Take a sieve and sift in the flour, baking powder.
  5. Add half of the sifted flour mix to the wet mix along with ¼ cup milk and mix. Proceed by adding another batch of flour and milk. Mix well. Add another ¼ cup milk and mix.
  6. Apply butter to a 7" cake tin or a steel/aluminium container of such diameter. Then a butter paper(for smooth, perfect, cake!) in the bottom and again butter it.
  7. Mix the baking soda and vinegar, mix quickly, and add to the cake tin. Be Quick!
  8. Keep the tin in the cooker which must be preheated by now, Cover it and make sure its in low-med flame!
  9. Bake for 35 mins*. Check after 30 mins with a toothpick, if the toothpick comes out clean, cake is ready! If not, bake for another 5 mins.
  10. After cake is baked, take it out and let it cool, then place it in freezer for 2 hours.
  11. Icing: In a bowl, add the whipping cream make sure its cold. Start whipping it. Once it reaches soft peaks add the butterscotch essence and yellow color. Whip well till stiff peaks. Once whipped, refrigerate until ready to use.
  12. Lets Assemble: Keep a big plate over a few bowls or use a turn table.
  13. Cut cake into three layer horizontally by turning the table. Transfer the layers to a plate.
  14. Apply a wee bit of cream in the center of the turn table and place the bottom most cake layer.
  15. Spread some sugar syrup over the cake. Now add a dollop of cream and spread a good ½ inch layer. Add 1½ Tbsp Butterscotch crush over to it and spread. Place another layer and repeat..
  16. Now the final layer, keep it upside down and then spread syrup!Take a big dollop of cream and then spread it on top as well on sides. Then make it smooth! Make a thin layer. Now place this in the freezer for 30 mins.
  17. After 30 mins, add a good dollop of cream to it and spread using a spatula or a long knife/palette knife. Transfer to a cake board when you're satisfied.
  18. Decorate as you wish or, Take some chikki and place those in the bottom side edge.
  19. Using leftover whipping cream make a shell border using a piping bag with star nozzle by just pressing then slightly lifting and then let it come down again the piping bag. Or just press and release for stars. Make a border on top edge as well as bottom edge.
  20. Right after the top edge, sprinkle roasted peanuts. Then comes in some caramelized sugar strands.
  21. Well, thats it. Refrigerate for 4-5 hours before consuming for the flavors to mingle 🙂

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You’re dessert lover, you can’t miss this! Make it, Relish it! 😀

That’s it for today!

Hope to hear from you soon :)

Thanks for stopping by,

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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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[widget id=”text-5″]
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,

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

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White Forest Cake – Eggless Baking Without Oven, Without Condensed Milk

Hie Friends,

Few months back, we had started Eggless Baking Without Oven Series.. I’m happy that you all like the series.. This time around, I’ve got White Forest Cake for you all.. Its, without oven, without condensed milk, without eggs.. And its superbly delicious!

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The sponge broke due to mishandling by me.. But that does not matter.. In a pastry/cake, what matters for me is the look and the taste! I completed the cake by the thought, a broken cake can always be reassembled! A tip for you, when making this cake, refrigerate this for atleast 4 hrs to prevent the breakage and handle with cake care 😛 Cakes made with curd are super moist,soft and delicious.. So take care of the sponge that’s it, the taste is guaranteed!

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[widget id=”text-5″]
White Forest Cake - Eggless Baking Without Oven, Without Condensed Milk
 
Ingredients
  • For Sponge: Maida/APF - 1½ Cup
  • Baking Soda - ½ Tsp
  • Baking Powder - ¾ Tsp
  • Sugar - 1 Cup
  • Butter - ½ Cup
  • Thick Yogurt/Dahi - ¾ Cup
  • Milk - ½ Cup
  • Vanilla Extract - ½ Tsp
  • Lemon Zest - ½ Tsp
  • Lemon Juice - From one lemon
  • Salt - ¼ Tsp (If using unsalted butter)
  • For Assembling: Whipping Cream: 500-600 Ml
  • Sugar - 4 Tbsp
  • Chopped Strawberry's: ½ Cup
  • Halved Strawberry's: To Garnish
  • Sugar: 4-5 Tbsp
  • White Chocolate Compound: For making Flakes
Instructions
  1. For Sponge: Heat a idli cooker or a normal cooker(without whistle) or a normal big pot with 1-2 cups of salt, wire stand, perforated plate.
  2. Sift the flour, baking soda, baking powder, salt(if using).
  3. In a mixing bowl, cream the butter, sugar really well. Tip in the lemon, lemon zest, vanilla. beat well!
  4. Add in half of the yogurt, sifted flour mixture, milk and fold well, now add in the rest flour, yogurt, milk and mix well.
  5. Transfer the batter to a greased 7" cake tin or a normal utensil and place the tin into the preheated cooker and bake for 35-40 mins.
  6. After baking, let the cake cool in the tin and after that let it chill in the fridge for 4 hrs or more.
  7. For Assembling: Cream: Beat the cream in a bowl until soft peaks, add in the sugar and beat until stiff peaks.
  8. Syrup: Mix the 5 tbsp sugar with 5-6 tbsp water.
  9. For making chocolate flakes: Peel the chocolate with a peeler to make the flakes.
  10. For completing: Place a plate over some bowls to make a turn table.
  11. Place the cake over the turn table and make 3 layers of the cake using a long knife/serrated knife. Transfer the layers to a plate carefully.
  12. Touch the turn table with a little bit of cream, and place the first layer. Smear some sugar syrup and make a thick layer of whipped cream. Spread 2-3 tbsp of chopped strawberry and cover the strawberry's with some more cream to make sure the second layer sticks. Place the second layer and spread the syrup, cream, berries then the third layer.
  13. Spread some syrup. Now take a big dollop of whipped cream and spread nicely using a big knife/palette knife/spatula. See Video!
  14. Place the cake in the freezer for 30 mins to 1 hr. Crumb coat have been set, now for the final icing, take a dollop of cream and spread it as shown in video! Spread the chocolate flakes all over the cake generously.
  15. Transfer some cream to a piping bag with star tip, and make rosettes in top and bottom. And place halved strawberry's on top of the rosettes.
  16. Place some big flakesand a big strawberry in center of the cake!
  17. Cake is ready, refrigerate for 3-4 hrs or more and enjoy!

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Due to my mishandling, the sponge broke, A Broken Cake can always be assembled! This has always boosted my confidence! I knew the ingredients we used to make the cake are good, and hence the result will be good! The cake was superbly delicious.. Make this cake and enjoy!

Video Recipe:

Until Next time, Take Care.

Thanks, Have a great time!

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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,

Thanks.

Have a great time!

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Pineapple Cake | Cooker Cake | Eggless Baking without Oven

Hey Foodies,

Can you resist over this luscious Pineapple Cake? I cant! No! It is ought to be one of my favorite things!

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Haven’t you checked out our Black Forest Cake without oven? Check it out! Click me!

What about a White Forest Cake, eggless, without condensed milk, and made in cooker.. Click me!

3

Check out the list of stores where you can get baking supplies in India: http://cookingshooking.in/baking-supplies-in-india-most-cities-and-online-stores/

That lace in pineapple cake looks good isn’t it? I know its not even! :p

Let us have a look at the simple recipe of this extremely luscious Pineapple Cream Cake which is ofcourse eggless and made without oven!

[widget id=”text-5″]
Pineapple Cake | Cooker Cake | Eggless Baking without Oven
 
Ingredients
  • Dry Ingredients: All Purpose Flour - 1 Cup
  • Powdered Sugar - ¼ Cup
  • Baking Soda - ¼ Tsp
  • Baking Powder - ½ Tsp
  • Salt - Tiny Pinch
  • Wet Ingredients: Butter - ¼ Cup
  • Condensed Milk - ½ Cup
  • Vanilla Extract OR Pineapple Essence - 1 Tsp
  • Water - 50ml/3Tbsp
  • Salt - 1-2 Cup
  • Icing: Whipping Cream - 550-600ml
  • Powder Sugar - 5-6 Tbsp
  • Vanilla - If desired
  • Filing: Canned Pineapple Slices - Finely Chopped - ¼ Cup
  • Syrup: Syrup from tin - ½ Cup
  • For Lace: Melted Chocolate: 75ml or as required
  • Pineapple Slices/Wedges - 5 or as desired
Instructions
  1. Sponge: Add the salt to a cooker, use a idli cooker or a normal cooker(without whistle). Then keep a rack, cover and heat in low flame!
  2. Take a bowl and add in the room temp. butter, beat it. Then add the sugar and cream until light and fluffy. Takes 2-3 mins! Now add condensed milk, whisk for good 3-5 mins.
  3. Take a sieve and sift in the flour, baking powder, baking soda. Fold the flour into the wet ingredients using a spatula or a spoon.
  4. Tip in the water and make thick and creamy cake batter.
  5. Apply butter to a cake tin of 6"(depending upon height required) or a steel/aluminium container of such diameter. Then a butter paper(for smooth, perfect, cake!) in the bottom and again butter it.
  6. Add the batter to the cake tin and then tap it twice!
  7. Keep the tin in the cooker which must be preheated by now, Cover it and make sure its in low flame!
  8. Bake for 25-30 mins*. Check after 25 mins with a toothpick, if the toothpick comes out clean, cake is ready! If not, bake for another 5 mins.
  9. After cake is baked, take it out and let it cool for 10 mins. Loosen the sides with a knife and then transfer the cake into a plate then a cooling rack!
  10. Our Sponge Cake is ready.
  11. Icing: Make sure the cream is chilled!
  12. Add the chilled cream to the bowl and whisk until soft peaks! Add the sugar, and beat until stiff peaks. Refrigerate until you are ready to use it. Whipped Cream is ready!
  13. Lets Assemble: Take 3-5 bowls and keep a plate over it. Or simply use a turn table!
  14. Cut cake into three layer horizontally by turning the table. Transfer the layers to a plate.
  15. Touch the turn table with cream to ensure safe decoration and then add the bottom sponge layer to it.
  16. Spread 3-4 tbsp of syrup to it. Spread a good ½ inch layer of cream to it. Then some Chopped pineapple. Now the middle layer, syrup, cream and pineapple.
  17. Now the final layer, keep it upside down and then spread syrup!Take a big dollop of stiff cream and then spread it on top as well on sides. Then make it smooth! If crumbs are seen, do a crumb coat!
  18. Keep the cake in freezer for 10 mins(optional). Makes easier to transfer to serving base!
  19. Transfer the cake to Cake base using palette knife. Be careful!
  20. Lace: Melt some chocolate over a bowl and then transfer to a piping bag. Cut a Butterpaper/Parchment Paper in the size of the cake's circumference. And then make some design in the sheet. Let it dry for 2 mins and then stick in the cake.
  21. Transfer the cake to the freezer for 5 mins and then peel the butterpaper.
  22. Now add the remaining cream to a piping bag fitted with a star nozzle. Make some shell design as shown in video.
  23. Decorate with pinepple slices or as you wish.
  24. Enjoy!!
Notes
For Electric Oven: Bake at 180 C for 25-40mins!
The tin i used is a spring form tin of 17 cm diameter. I wanted some more height in my cake so i multiplied the sponge recipe by 1.5. That is increased the ingredients by 1.5. Like 1.5 cup maida and so on!
Baking time: As i made a little bigger cake it took 40 mins to bake!
Over baking can yield to a hard cake. So as soon as the toothpick comes out clean, switch it off and take it out!
I've made a lace of chocolate and applied for a different look in the simple looking cake. If you wish to skip it, you can ofcourse skip!
 

Here’s a slice for you!

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Isn’t the recipe so easy? So what are you waiting for? Make this and enjoy! Oh

yes, dont forget to send us the pic of the cake you made! We’ll be really really happy!

 

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Video Recipe:

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Witch Finger Cookies Recipe – Atta Cookies – Eggless Baking Without Oven

Hey Guys,

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Halloween is just round the corner.. Whats better than some Witch Finger Cookies? And,

and, We’re going to make these creepy thingy using atta! Oh yes! Many Indian’s have wonderful memories that their Granny or Mom taking some Atta(Whole Wheat Flour), Ghee(Clarified Butter), Sugar and Milk to a bakery, and getting back with mouth watering thin n crunchy Atta Biscuits/Punjabi Atta Biscuits.. That sounds something like our Graham Crackers isn’t it?? We’re going to make the cookies the same way, but shaping them to fingers!!

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Let us have a look at this easy and delicious recipe!

[widget id=”text-5″]
Witch Finger Cookies Recipe - Atta Cookies - Eggless Baking Without Oven
 
Ingredients
  • Atta(Wheat Flour) - 100gms
  • Sugar - 50gms
  • Ghee(Clarified Butter) - 33gms (Freeze for 30 mins)
  • Milk - As required
  • Almonds - As required (Flaked can be used)
  • Salt - A pinch
  • Baking Powder - Tiny Pinch (Optional)
  • Garam Masala/Only Cinnamon - A pinch (Optional, Just enhances the taste)
  • Melted Jam - As required
Instructions
  1. Take a cooker/idli cooker, add 2 cups of salt, a wire rack, a perforated plate. Close the lid, remove the whistle(only when its a normal cooker), loosen the whistle(for idli cooker). Heat it at Low-Med Flame.
  2. In a bowl, tip in the atta, sugar, baking powder, salt, garam masala. Mix well.
  3. Add the ghee(frozen) and incorporate well.
  4. Add milk and form a dough.
  5. Shape the dough into fingers, Press in a almond at the edge.
  6. Transfer this to your cake tin/spring form tin/baking sheet lined with parchment paper.
  7. Bake in med flame for 15 mins or at 200 Degree C for 15 mins.
  8. Once baked, remove the almond. Apply the jam. Place the almond.
  9. Coat the bottom of the finger in jam!
  10. Enjoy!
Notes
Normal Punjabi Atta Cookies/Atta Cookies are baked till they're golden all over. I baked this cookies until they just got slight color in the bottom. For realistic look!

Isn’t that simple n easy? What you waiting for? Make them and enjoy!!

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Video Recipe:

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Pumpkin Cake Recipe – Halloween Special – Eggless Baking Without Oven

Hey Guys,

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Its Halloween Time! Lets make a delectable Pumpkin Cake without oven!! The sponge cake which is made for this is one of the best I’ve ever had! Combination of Pumpkin and the Garam Masala is divine! Let us have a look at the text recipe 🙂

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[widget id=”text-5″]
Pumpkin Cake Recipe
Recipe type: Dessert
Serves: 6
 
Ingredients
  • For Sponge Cake: Plain Flour - 1 Cup + ⅛ Cup(For Coating)
  • Condensed Milk - ½ Cup
  • Sugar - ¼ Cup
  • Butter - ¼ Cup
  • Pumpkin Puree - ⅓ Cup (More or less)
  • Baking Soda - ¼ Tsp
  • Baking Powder - ½ Tsp
  • Salt - A Pinch
  • Garam Masala - 1 Pinch to 1 Tsp
  • For Filling: Melted White Chocolate - 120 gms
  • Whipped Cream: 20gms + 50gm
  • Nuts: As desired
  • For Icing: Buttercream - ½ Cup
  • Fondant - Orange and White
  • Melted Chocolate - To Coat
  • Other: Dark Choco Chips
Instructions
  1. For Sponge Cake: Heat up a cooker with 2 cups of salt, wire stand, perforated plate in low flame.
  2. In a mixing bowl, add the butter. Beat well. Add the sugar. Beaten it until light and fluffy. Once well creamed, add the condensed milk. Beat until light and thick.
  3. Using a sifter, sift the plain flour, baking soda, baking powder, salt, garam masala.
  4. Fold the dry ingredients in the wet ingredients. Add the ⅓ Cup of Pumpkin Puree.
  5. If the mixture feels very thick, add 2-3 tbsp of pumpkin puree. Fold that in!
  6. Take a bundt pan, grease it well with oil. Add the ⅛ Cup of Flour. Wobble the pan. The flour should coat the pan really well.
  7. Add the cake batter to this pan using a spoon. Tap it well.
  8. Transfer this bundt tin to the preheated cooker. Cook for 25 mins in low-med flame. Flame should be on the lower side.
  9. After 25 mins, check with a toothpick. If comes out clean, cake is ready.Take it out and let it cool.
  10. Once slightly cool, use a knife and loosen the sides of the cake and flip it over to a plate.
  11. For Filling: Take 20 grams of whipped cream, mix it with Melted White Chocolate 120 gms. (This step is optional, you can just fill whipped cream)
  12. Add this mixture to the hole in the cake. Spread it and add some nuts. Now fill the remaining area with some whipped cream.
  13. For Icing: Spread a thin layer of buttercream to the cake.
  14. Roll out orange fondant into a thin sheet dusting cornflour to prevent sticking. Once rolled, dust off the excess flour and transfer this fondant to the cake.
  15. Press down the fondant to ensure it sticks. Cut off the excess fondant using pizza cutter.
  16. Take a little amount of white fondant, shape it to the stem shape. Coat it with some dark chocolate. Keep it in freezer for 5 mins.
  17. Wet your hands in water and spread the water in the stem's bottom. Now stick this stem to the cake.
  18. For Carving: Use a carving knife and carve a Jack-O-Lantern! Or use choco-chips and make the JOL Face!
  19. Enjoy!
Notes
I'm not good at creativity so i dint carve a JOL Face. You can ofcourse do that, the color inside is same as a pumpkin!
I keep the flame on the lower side. You could also bake this cake in a Preheated Oven at 180 Degree C for 25 mins!

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Make this awesome cake in Fall Season or Halloween or anytime in the year! Enjoyyy!

Video Recipe:

 

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