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Khaman Dhokla using Curd Recipe in Hindi | Besan Dhokla without ENO | Gujarati Snack Recipe

Hey Foodies,

Dhoklas is something I gorge on often, not just because these little steamed cakes are healthy, light, spongy & high on protein, but also because I love them! 😀


My mom makes these Khaman Dhoklas using curd which are an absolute delight, and I thought why not share the recipe with you as well? She personally loves Onion Dhoklas, recipe for that in the notes section 🙂


Here’s the video recipe 🙂

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You just can’t go wrong with this, try it & share your feedback with us 🙂

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Minty Cucumber Mocktail Recipe | Quick, Easy & Refreshing ~ Summer Drinks

Hey Foodies,

Summer is all here, and all we crave for in the scorching heat is a glass full of icy cold water or drink.


Why not try some refreshing Minty Cucumber Mocktail?


Cucumber & Mint are known to be refreshing on its own, so let’s shake up a drink to beat the heat 🙂

Video Recipe:

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Text Recipe:

Minty Cucumber Mocktail Recipe | Quick, Easy & Refreshing ~ Summer Drinks
  • Cucumber Juice - 2 oz.
  • Mint Leaves - 5-6
  • Blue Curacao - 10ml + ½ tsp
  • Honey - 2 tsp.
  • Cucumber Shreds - to garnish
  • Soda - as needed
  • Ice Cubes - as required
  1. In a shaker (or a glass), add the mint leaves, muddle it using a muddler or a wooden spoon.
  2. Pour in 10 ml of Curacao syrup and 2 oz. of cucumber juice and the honey.
  3. Add few ice cubes to the drink and shake it.
  4. Add the mocktail to a serving glass and top with up with some soda.
  5. Drizzle some curacao on top and garnish with cucumber shreds. Enjoy.

As simple as that, try it & enjoy 🙂

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Nutty Mc Frappe Recipe – Cooking For Mom / Mothers Day #7DaysForMom

Hey Foodies,

Nutty Mc Frappe, Yum Yum!


I made this for my mom with tawa idlis and she loved it! 🙂

Nuts, Coffee, Chocolate, Ice all together all yumm! Let’s have a look at the recipe!


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Nutty Mc Frappe Recipe - Cooking For Mom / Mothers Day #7DaysForMom
  • Ice - 2 Cups
  • Vanilla Ice Cream - 2 Scoops
  • Mixed Nuts - 2 Tbsp {+ Extra for garnishing}
  • Milk - ½ Cup {or more!}
  • Instant Coffee - 1½ Tsp [In 1 Tbsp Hot Water}
  • Powdered Sugar - 2 Tbsp
  • Whipped Cream - As required
  • Chocolate Sauce - 3 Tbsp
  1. In a blender pop in the ice cubes, vanilla ice cream, coffee, powdered sugar, 2tbsp chocolate sauce, milk and nuts.
  2. Blend, Crush, Whiz, Serve!
  3. Top It up with whipped cream, leftover choco-sauce, and nuts! Enjoy!

Yum, Yum it is! Watch the quickie video:

This recipe is in collaboration with VidyasCooking, Do check out her exotic Ferroro Rocher Latte.

That’s it for today!

Hope to hear from you soon :)

Thanks for stopping by,

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Tawa Idli Recipe – Cooking For Mom / Mothers Day Surprise #7DaysForMom

Hey Foodies,

I and my sissy planned a surprise for our mom, have you watched it? If not watch now:

She’s the best ofcourse! We finally finalized to cook up some idlis(tawa idli/butter fried idlis) and Nutty Frappe. My momma loves idlis, and can have anytime!




Well, it was challenging to make idli, cause of soaking, then fermenting and stuff.. But finally, We did it! 🙂 Let’s have a look at the recipe 🙂


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Tawa Idli Recipe - Cooking For Mom / Mothers Day Surprise #7DaysForMom
  • For Idlis: Normal Rice: 1 Cup
  • Split Black Lentil: ½ Cup
  • Salt - To Taste
  • Oil - 1 Tbsp
  • Fruit Salt - One Sachet
  • For The Tawa Tadka: Idlis - 9
  • Butter - 4-5 Tbsp
  • Onions - As Desired
  • Karam Podi - 4 Tbsp
  • Coriander - 1 Tbsp
  • Salt - A pinch
  1. For Idlis: Wash twice and Soak the rice and dal for 8 hours.
  2. Grind it to a semi smooth past using as less water(if possible the same one in which you soaked it in) as possible.
  3. Add the salt and mix well and let it ferment for 5-6 hours.
  4. Heat a couple of cups of water in your idli cooker/idli pot/cooker.
  5. Grease the idli trays with oil and add the fruit salt/eno to the batter. Mix well and add that to the trays.
  6. Place the trays inside the cooker(if using pressure cooker, dont place the whistle) and steam for 7-8 mins in med-high flame and another 7-8 mins in med-low flame.
  7. Let them stand for 5 mins. Take a knife or a spoon and take the idlis out. Keep aside.
  8. For the tawa tadka, heat a pan/tawa.
  9. Add the butter, karampodi, onions, salt, coriander and stir well. {All as you prefer}
  10. Once mixed well and bubbly, place the idlis. Let them be as they are for 2 mins, then flip, then another 2 mins. Serve hot with coconut chutney.
I’ve been experimenting with Karam Podi variations. Here’s the latest one I had made. However, I’ll update the recipe if i get even deliciouser podi! But this is amazing as well!
1½ tbsp Coriander
2 tbsp Chana Dal
1½ tbsp urad dal
10 Dry Red chili
1 Tsp Ghee
5 Garlic Cloves
3-4 walnut sized Tamarind Balls
1/2 tbsp Cumin Seeds
10 Curry Leaves
1/4 Tsp Hing
1/2 tsp Methi
1/2 Tsp Mustard

In a pan, add the ghee and add all the other ingredients and slow roast it until its well roasted. Let it cool completely then grind to a coarse powder. Use!

Watch the video recipe n the surprise 🙂

It could have been a lot better, first time na.. No worries, We’ll get used to it 🙂 No matter what, The idlis rocked and mom loved it 🙂

That’s it for today!

Hope to hear from you soon :)

Thanks for stopping by,

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Paneer Bhurji Recipe – Indian Veg Sabzis


There are times when suddenly milk curdles.. And we make paneer out of it.. Same happened with me, but when i was making condensed milk. Which meant it was heavily sweet. and hence much cant be done there!


After thinking a lot, thought why not make Paneer bhurji, with loads of veggies and chili. The veggies would give the slight

crunch, chili ofcourse would give the heat, paneer’s creaminess will be there ofcourse. All in all, the dish would be perfect!


And it was perfect with soft, soft phulkas.. Lets have a look at the recipe..

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Paneer Bhurji Recipe - Indian Veg Sabzis
Serves: 2
  • Paneer/Cottage Cheese - ⅓ Cup [Crumbled]
  • Onion - 2 Tbsp
  • Tomato - 2 Tbsp
  • Carrot - 2 Tbsp
  • French Beans - 2 Tbsp
  • Corn - 2 Tbsp
  • Capsicum - 2 Tbsp
  • Green Chili - 1 Tbsp
  • Ginger - ½ Tsp
  • Oil - 1 Tbsp [Calorie Conscious? Use 1 Tsp}
  • Cumin - ½ Tsp
  • Salt - To Taste
  • Sugar - ½ Tsp
  • Red Chili Powder - ½ Tsp
  • Coriander Powder - ½ Tsp
  • Cumin Powder - ½ Tsp
  • Turmeric - ¼ Tsp
  • Garam Masala - ¼ Tsp
  1. Heat a pan with the oil, once hot, sprinkle the cumin seeds and let them sizzle. Add in the ginger and chili and saute for a few seconds.
  2. Now add in the onion and cook for a few seconds. Add in the beans and the carrot and saute them, once done add in the corn, tomato and capsicum and cook them for a few seconds.
  3. Add in the salt, chili powder, turmeric, coriander powder, cumin powder, sugar and mix well. Now add in the paneer and garam masala and mix well. Serve hot!


Can it get any easier than this to make such a wondrous dish in such a short time using paneer/chenna? Want to know how to make some crumbled paneer/chenna? Click here!

Watch me making this mind- blogging blowing paneer bhurji:

What are you waiting for? Make and enjoy!!

Until Next time, Take Care.

Thanks, Have a great time!

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Manchow Soup Recipe | Indo-Chinese Cooking

Hey Foodies,


Manchow Soup this time!! Its like veg manchurian in a soup form, thats what is manchow soup! The Chow/Chow-Chow is the noodles which is served along with it.. Because of the chow in the “Manchow” it reminds me of the unique Wai Wai Noodles. Wai Wai Noodles is the Chow-Chow of Nepalese People!

Everyone enjoy’s manchurian and Indo-Chinese cuisine! I too love it! Here’s the quick and easy recipe just for you all 😉
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Manchow Soup Recipe | Indo-Chinese Cooking
Recipe type: Soup
Cuisine: Indo-Chinese
  • Mix Vegetables: ½ Cup
  • Spring Onion Whites: 2 Tbsp
  • Tomato: 2 Tbsp
  • Garlic: ½ Tsp
  • Ginger: ½ Tsp
  • Green Chili: ½ Tsp
  • Corn Flour: 1 Tsp
  • Oil: 1 Tsp
  • Soy Sauce: ½ Tsp
  • Pepper: As per taste
  • Salt: As per taste
  • Mint-Coriander: ½ Tsp Each
  • Vegetable Stock: 2 Cups
  1. Heat oil in wok/pan in very high flame. Add ginger, green chili and garlic. Sauté until light golden.
  2. Add the mix veggies, sauté until lightly cooked about 10 seconds. Add the tomatoes, sauté for 10 more seconds.
  3. Add in the vegetable stock. Wait for a roaring boil.
  4. Season it with salt n pepper. Add in the soy sauce, mint and coriander. Finish off with corn flour diluted with some water. Cook for a minute.
  5. Manchow soup is ready, serve with fried noodles/brown noodles!
I used french beans, cauliflower, carrot and cabbage as mixed veggies. All were 2 Tbsp each.
Make this soup in very high flame!
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Momos Simply Veg | Appetizers

Veg Momos, aka Steamed Dumplings is one such thing that makes everyone crave from toddlers, to teenagers like me, to youth like my sissy, and adults like my dad. 😀 And, every time we make it, we literally have a hard time rolling so many dumplings as we all love it so much. Jokes apart, Momos is traditionally a Tibetan dish, years after its popularity in the Tibet people in Nepal, Bhutan and North-eastern India have claimed it to be their dishes. No offences here guys. We respect food, let it come from anywhere. So, the below version is a simple recipe which you may find similar to some of the Veg Momo stalls in Darjeeling!

Guests coming in? Well, you can definitely make it for the appetizer. (Disheartening fact, Darjeeling street vendors sell 7-8 of these at INR 10-15 bucks, crazily low priced)

Dips for Veg Momos:

Red chilli chutney for momos! – Recipe here

Classic Momo Chutney – Recipe here

Green Chili Chutney – Recipe here
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Momos Simply Veg | Appetizers
  • Grated Cabbage - 1½ medium size
  • Finely chopped onion - 2 large
  • Grated Ginger - 2 inch piece(1 tbsp)
  • Butter - 1 tbsp
  • Salt - as per taste
  • Black pepper - as per taste
  • Maida(plain flour) - 1 cup
  • Oil - as needed
  1. For stuffing: Add in the cabbage, onions and grated ginger to melted butter with a tbsp. of oil in to wide pan. And, let it cook until the moisture vanishes. Add the salt and pepper. And, cook for some more time.
  2. For dough: Create a semi stiff dough from the plain flour by adding some salt. After done, pour in some oil and knead for 2-3 minutes. Cover with a damp cloth for 15 minutes.
  3. For making Dumplings: Take a small amount of dough, and start rolling in a greased surface. Dust flour as needed to make a thin base for momo. Add about a tsp of stuffing. And, seal as shown in the video.
  4. For Steaming: Boil water in a steamer. While the water is boiling, grease the steamer decks. After greasing add momos to the decks.After water boils, add the decks to the steamer and cover cook for 7-10 mins.
  5. After they get cooked, they will get a little bit transparent. After cooking for 10 mins, let them rest for 2-3 mins in the covered steamer. Finally that shake the steamer and the momos will come out, if you have greased the decks well.
  6. Serve it Hot with Red Chilli/Sesame Seed Chutney/Ketchup/Green Chili Dip
PS: Traditionally sesame oil is added to this delicacy, but butter tastes awesome too.thumb2

Don’t forget to check out the paneer version of this awesome appetizer. Recipe here.

Until then, Happy CookingShooking! 🙂


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Video Recipe:

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Pizza Uttapam | Alternative to Classic Pizza

Hey Foodies,

When I first had the thought of preparing pizza uttapam, I and my family had expected this one to be like the normal uttapam taste with cheese. But, when I made this, we all were astonished with the outcome. Not only, it literally looked like a pizza, it does taste too. This is also one of the recipes which got published at the Deccan Chronicle, by the lovely Amrita di. And, I remember when she tasted this pizza, she din’t know that this was out of rice until it got over 😛

Pizza Uttapam is a healthy yet tasty alternative to our very own pizza. Touches from the south India make it truly stand out and keeping you safe from frequent consumption of maida which is not quite great for health.

Lets begin.
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Pizza Uttapam | South Indian Style Pizza
Serves: 6
  • For Base/Batter: Rice (Soaked Overnight)- 1 cup
  • Urad Dal (Soaked Overnight) - ½ cup
  • Salt - As per taste
  • Cumin Seeds - 1 tsp.
  • Curry leaves - 1 tsp.
  • Coriander - 1 tsp.
  • For the topping: Onion - ½ cup
  • Capsicum - ½ cup
  • Corn Kernels - ½ cup
  • Tomato - ⅓ cup
  • Carrot (grated) - ⅓ cup [Optional]
  • Cheese - ⅓ cup
  • Green chili - 2 to 3
  • Coriander - 1 tbsp.
  • Salt - As per taste
  • Pepper - As per taste
  • Italian herbs - 1 Tsp
  • Chili flakes - 1 Tsp
  • Oil 1 tbsp. (p.p)
  • For the custom sauce: Ketchup - 6 Tbsp
  • Italian herbs - 1 Tsp
  • Salt - As per taste
  • Chili flakes - 1 Tsp
  1. Base/Batter: Take the soaked rice and dal and grind it to a thick smooth batter. Make sure its thick and smooth. Transfer to a bowl, cover and ferment for 4 hours-6 hours.
  2. After batter is fermented, add the salt, cumin, curry leaves(chopped), coriander and stir vigorously for a minute.
  3. Heat a pan/tawa, add 1-2 big ladle fulls of the batter. Dont spread, let it spread on its own. Add a tsp of oil, let it cook until golden.
  4. Mix in ketchup, italian herbs, salt and chilli flakes.
  5. Flip the uttapam now spread the sauce. Sauce is optional! But definitely enhances taste! After the sauce, add the toppings and cheese, salt, pepper, chili flakes. Now some coriander. Cover and cook for 4-5 min in med-low flame.
  6. Transfer to a serving plate, and then sprinkle herbs and chilii flakes. Serve immediately!!


What are you waiting for? Simple ingredients, wonderful look and awesome taste, Go ahead and prepare it.. I am sure

you will prepare this again and again.. 🙂

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Video Recipe:


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Hyderabadi Veg Dum Biryani

Hey Foodies,

Biryani, the pride of Hyderabad, is definitely one dish which everyone knows to cook in their very own ways and styles. Biryani is one such thing which totally distinguishes itself with the plain rice we eat daily and the regular pulao. Biryani is the BIRYANI. So, lets look into the detailed procedure of the much loved Hyderabadi delicacy, the vegetarian version. Oh yes, this is the Hyderabadi Dum Veg Biryani!

This recipe would take 380-400 grams of uncooked Basmati rice which would serve 6.
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Hyderabadi Veg Dum Biryani
Recipe type: Main Course
Cuisine: Indian
Serves: 6
  • For Vegetables: Carrot - 1 medium
  • Potatoes - 1 medium
  • Paneer - ½ cup
  • Cauliflower - ½ cup
  • Green peas - 1 tbsp.
  • Yogurt - ½ cup
  • Mint - 1 tbsp.
  • Coriander - 1 tbsp.
  • Ginger-Garlic paste - 1 tsp.
  • Green chili - 4 to 5
  • Oil - 2 tbsp
  • Salt - As per taste
  • Biryani Masala - 1 and ½ tbsp.
  • Red Chili Powder - ½ tsp.
  • Garam Masala Powder - ¼ tsp.
  • Whole Garam Masala - Custom or readymade
  • For Rice: Basmati Rice(soaked for 1 hour) - 380 gms
  • Water - 6-8 cups
  • Oil - 1-2 Tbsp.
  • Whole Garam masala - Custom or readymade
  • Salt - 3 Tsp.
  • For Dum(Bringing together): Yogurt - ½ cup
  • Saffron strands - dipped in milk, a few
  • Chopped Nuts - As desired
  • Mint and Coriander - two handfuls
  • Fried onions - two handfuls
  • Green chili - 4-5 slits
  • Water - ¼ cup
  1. For Veggies: In a kadhai add oil. Now add whole garam masala, ginger-garlic paste. Saute for a minute. Now add carrot, potatoes, cauliflower, peas and salt. Saute until they are lightly cooked.
  2. After the veggies are a bit cooked, add in biryani masala, red chili powder, garam masala powder and gradually add yogurt stirring well to prevent curdling of curd.
  3. Now add mint, coriander, paneer. Cook until the moisture gets dried out which was caused due to adding yogurt. This would take approx 5 minutes. Veggies should not be cooked completely as we will dum it later on. It should 70% cooked.
  4. After the moisture is dried, add some fried onions and transfer to a bowl.
  5. For Rice: Boil water. Add oil, whole garam masala, salt. Boil until roaring boil. Add the soaked rice. In about 3-4 minutes in high flame rice will be 70% done. Test by eating some if it has a bite but its tastes like cooked or press between ur fingers. If breaks into 2 parts its ready. Strain it and spread on a big plate.
  6. For Dum: Take a cooker, add half of the vegetables, yogurt, green chilli, a pinch of salt and some nuts. Let it heat. Now add a handful of mint coriander. Now top it off with a good layer of rice.
  7. Next add the remaining vegetables, remaining mint-coriander(leave 1 tsp. for top), fried onions and the rice. Spread the rice and add the saffron mixture with a bit of mint-coriander, fried onion.
  8. Now sprinkle ¼ cup of water over it, Cover and cook for 2 minutes in lowest flame.
  9. Transfer the cooker to a big pot with some water. This water bath prevents the dum to get burnt.. In about 30-35 minutes the Biryani is ready to make you dig into it.
Cut vegetables in a uniform size.
Veggies are less, but the rice is used more for Biryanis.
You could use raw chopped nuts or saute them in oil and add.
Make sure to soak rice for atleast 1 hour.


Recipe Ingredients are lengthy.. But it looks only onscreen.. Once you start preparing them they does not seem long or more.. Basic Ingredients, Easy Recipe and Traditional Hyderabadi Taste.. Dont forget to try it, I am sure you’ll love it and make it again and again!!!

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Black Forest Cake – Eggless Baking Without Oven

Hie Foodies..

Here we have Black Forest Cake.. Its everyone’s favorite isn’t it?? Black-Forest

After reading the title, you know its baked without oven.. Yes it is.. Now whether you have a oven at your home or not.. It won’t stop you to make the best cake of your life!

This black forest is chocolaty, creamy, juicy, moist, cherry(ish), and also has a bite from chocolate shavings!! Awesomeness!! After tasting this, i forgot that Crowne Plaza’s Cake’s which used to ring in my mind since years!! They make tremendous cakes, but homemade is the best…

If you follow the exact same recipe, you’ll get a stupendous look and scrumptious taste! Believe me, the cake was finished within 30 mins!

PS: Check out my list for baking supplies in India. Click here

White Forest Cake, Eggless, made without condensed milk, made in cooker.. Click me
[widget id=”text-5″] Get your ingredients ready!!

Black Forest Cake - Eggless Baking Without Oven
Serves: 6
  • Dry Ingredients: All Purpose Flour - 1 Cup
  • Cocoa Powder - 3-4 Tbsp
  • Powdered Sugar - ¼ Cup
  • Baking Soda - ¼ Tsp
  • Baking Powder - ½ Tsp
  • Wet Ingredients: Butter - ⅓ Cup
  • Condensed Milk - ½ Cup
  • Vanilla Extract - 1 Tsp
  • Milk/Hotwater - As required
  • Salt - 1-2 Cup
  • Icing: Whipping Cream - 550-600ml
  • Powder Sugar - 5-6 Tbsp
  • Vanilla - If desired
  • Filing: Red Cherries - ¼ Cup
  • Syrup: Syrup from Cherry tin - ½ Cup
  • Sugar - 4 Tbsp
  • Shavings: Chocolate Bar - As required
  • Red Cherries for top - 8-10
  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, cocoa, baking powder, baking soda. Fold the flour into the wet ingredients using a spatula or a spoon.
  4. Slowly add in Milk or hot water and make a smooth dropping consistency batter.
  5. Apply butter to a cake tin preferably a 6" or 7"(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. Chocolate Sponge is ready.
  11. Icing: Chill a stainless steel bowl and a wire whisk in freezer for about 15-30 mins. Also make sure the cream is chilled!
  12. Add the chilled cream, powdered sugar and vanilla(i don't prefer) to the chilled bowl and whisk until soft peaks! Then keep the cream in the fridge for another 15-20 mins and then beat for 3-5 mins or until stiff peaks!
  13. Whipped Cream is ready!
  14. Filling: Take the cherries and crush them lightly to take the seed out!
  15. Syrup: Take out syrup from cherry tins. Add sugar to it and then heat until sugar melts! Don't over heat, just until sugar melts.
  16. Shavings: Take dark compound chocolate bar and peel it with a peeler! After peeling, freeze for 10 mins or more so that they get stiff and its easy to crush and apply!
  17. Lets Assemble: Take 3-5 bowls and keep a plate over it. Or simply use a turn table!
  18. Cut cake into three layer horizontally by turning the table. Transfer the layers to a plate.
  19. Touch the turn table with cream to ensure safe decoration and then add the bottom sponge layer to it.
  20. Spread 3-4 tbsp of syrup to it. Spread a good ½ inch layer of cream to it. Then some cherries. Now the middle layer, syrup, cream and cherries.
  21. 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!
  22. Keep the cake in freezer for 10 mins(optional). Makes easier to transfer to serving base!
  23. Transfer the cake to Cake base using palette knife. Be careful!
  24. Now add the remaining cream to a piping bag fitted with a star nozzle. Pipe with circular motion on top which makes rosettes.
  25. And pipe and lift on bottom.
  26. Sprinkle chocolate shavings all over sides and top.
  27. A cherry on the top of each rosette!
  28. Its ready!
Cocoa Powder Quantity: It depends upon quality. I would recommend to use 3.5 tbsp!
Milk/Hot water: You can use either one. I prefer both. About 2-3 Tbsp Milk and rest hot water. Using only milk can produce a milk chocolate type of taste!
Baking Time: It depends upon the stove.. It can take upto 45 mins.. But dont overbake.. Once the toothpick comes out clear, switch off the flame and take it out! Overbaking can result into hard cake!
Usually Kirsch(Cherry Rum) is used in this cake as a syrup. We are making at home, so we'll use the cherry syrup from tin!
You can use any of red cherries, black cherries, maraschino cherries. They are available in tins!


Chill and serve. I found that the taste enhances and the flavors of cherry is intense, sponge is soft and overall is deliciously delicious after 12 hours!

Enjoy..  Such an easy recipe, and its without oven.. Why are you hesitating? Very easy to make too.. And it tastes better than bakeries.. Also the comfort of making at home, Bake it.. I am sure you’ll love it.. And you will always make cakes at home from now on.. No excuses, Just make it!

Feel free to ask any queries! I will be very happy to answer them!

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Aashika's-CakeBlack Forest Cake by Aashika! 🙂

One of our viewer, made this Black Forest Cake following our recipe and sent this picture! Thanks Aashika.

Guys, feel free to send the pictures of the dishes you made following our recipe to us at 🙂



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