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Eggless Choco Lava Cake in Microwave in 2 Minutes – Chocolate Fondant Cake

Hey Foodies,

Choco Lava Cake or Chocolate Fondant Cake, warm liquid chocolate filled cake is enjoyed by every one from every age group..

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Oodles of so called lava inside a cake, is a surprise inside kind of thing.. There are a lot of ways making these, right from half-baking a brownie(kind batter) to imitating the lava by inserting a small piece of chocolate inside.. But when both ways takes a quite amount of time and refrigeration, guess what? Here’s a super-easy method to make these in a Microwave in flat 2 minutes right from batter, to the platter! 😀

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Inserting a piece of chocolate bar won’t melt well in a minute’s worth of time also chocolate needs more of agitation, now as you can’t agitate a cake whilst cooking so I came up with this method.. Making frozen chocolate ganache balls and filling the lava cakes with it.. Also this recipe does not need any flour, just a couple of oeros, some sugar and milk and a tiny bit of baking powder along with our frozen chocolate balls.. Let’s get started!

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Eggless Choco Lava Cake in Microwave in 2 Minutes - Chocolate Fondant Cake
 
Ingredients
  • For One Lava Cake : Oreos - 3
  • Powdered Sugar - 1 Tsp
  • Baking Powder - a pinch
  • Milk - 2 Tbsp
  • Chocolate filling - 1 ball
  • Filling Ingredients(Makes 10 balls) - Dark Chocolate - 120g
  • Water - 30ml
Instructions
  1. Making the filling : Heat up 30ml of water along with 120g of chopped dark chocolate in a pan until completely melted stirring regularly.
  2. Once melted, transfer to a bowl, cover with cling wrap and let it sit in counter top for 4-5 hours. Overnight is better. Do Not Refrigerate, Just Let it sit in countertop.
  3. Then using a spoon scoop out anywhere between a tsp to a tablespoon worth of and roll into small round portions. I made 10 out of it, which means I can make 10 lava cakes from this filling. Freeze these balls until completely frozen, then transfer to a ziplock bag and keep frozen. Use whenever you wish.
  4. For making one lava cake, take 3 oreos, powdered sugar and baking powder in a mixer grinder/blender and grind to a powder.
  5. Add the milk and mix it to make a thick batter. Take a silicone cupcake liner and add a tablespoon of the batter. Then place a chocolate filling ball and add all the remaining batter over top of the filling.
  6. Microwave this for anywhere between 45 seconds to 1:10 minutes. Mine is a 800watt microwave and I do 50 seconds for extreme lava, and 1:00 for normal lava and cake. Personally i like both ways, microwave it your way.
  7. As soon as the time passes, take it out and flip over to a plate, sprinkle over a touch of powdered sugar and relish the joy! Oreo Goodness with the ever so awesome chocolate lava!
Notes
If you plan to make a couple of these at a shot, it may take a tad longer to cook in the microwave just fyi 🙂 Maybe if it takes 55 seconds for 1 lava cake, it will take 1:05 for 2. The time will definitely vary, try and experiment, this is such that however it comes out, IT IS GOING TO BE HEAVENLY! 😀
Even if you don't like oreos, you will enjoy it! My mom isn't a big fan of oreos, but she loved them! Add a touch of vanilla essence if you wish 🙂

Video :

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Just a couple of ingredients and minutes, is all it takes! So, don’t think much, make the chocolate balls now so that you can enjoy these luscious mesmerizing delight which takes you to a direct trip to heaven! 😀

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That’s all for today, do try this and enjoy!

Thanks!

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Eggless Cupcakes Recipe In Microwave Convection Mode – Eggless Microwave Baking

Hey Foodies,

Baking a cake or a cupcake is easy, but if you have have Microwave with Convection Mode and the bakes does not come out as expected, this is for you.

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In a normal Oven, there are heating rods in top as well as in the bottom which makes the food bake evenly. These days Microwaves come with Convection Mode which is meant for baking.. Convection is nothing but Fan-Forced Baking, which means there is a fan which circulates the air inside the oven. While this is normal in High-end-OTGs, Built in Ovens, Gas Ranges and so on, which makes the baking happen faster and even.

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The scenario is somewhat different in this case, there is only one source of heat, the heating rods are either in top of the Microwave or in the sides.. Which makes the food cook faster from the top/side and slower from beneath, even with the convection/fan forced heating. Yes, this might not happen with each and every Microwave with Convection, but does happen with mine, one more i tested in, and many of you said as well. That the cake i baked in my oven was cooked from top well, but batter was wet inside. Then when i cooked it more, it was overcooked from top.

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If you are successfully baking goodies in your MW then, its great! Please don’t follow the excess steps mentioned just follow the recipe if you wish to 🙂

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Let’s get into the Eggless Vanilla Cupcakes recipe 🙂

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Eggless Cupcakes Recipe In Microwave Convection Mode - Eggless Microwave Baking
Serves: 6 Cupcakes
 
EasyRecipe
Ingredients
  • Flour / Maida - 1 Cup
  • Oil - ¼ Cup
  • Sugar - ½ Cup
  • Milk - ½ Cup
  • Vinegar - 1½ Tsp
  • Baking Soda - ¼ Tsp
  • Baking Powder - ½ Tsp
  • Vanilla Essence - 1 Tsp
Instructions
  1. Start by preheating your Microwave Oven in Convection Mode for 10 Minutes at 170 C.
  2. Whisk flour,baking soda and baking powder together. In a separate bowl mix milk and vinegar together in another bowl and keep aside. Line a cupcake tray or individual cupcake moulds with Cupcake liners. If using Silicone Moulds no need to line.
  3. In a mixing bowl, add the oil,sugar, vanilla essence. Beat for a minute or so. Now add the milk and vinegar mixture. Give it a mix.
  4. Add the flour mixture, and mix it well. And finally use a spatula to fold and mix. Scoop the batter into cupcake liners.
  5. Open the the microwave and place a small wire stand or something that can elevate the height from touching the turning plate.
  6. Place the cupcake tray and close the oven, Bake for 15 minutes at 170 C.
  7. If your oven has its heating rods on top, that means you would have to cover the cupcakes with a sheet of aluminium foil after they are in for about 7-9 minutes to ensure the cupcakes are baked evenly, not overbaked from top and undercooked from beneath. Try and test with your oven, as every oven is different you may or may not need to do this.
  8. After the cupcakes are baked, test with a toothpick, if it comes out clean, they are ready other another 2-3 minutes..
  9. Take the cupcakes out from the oven, if you still feel the tops are crisp, you can cover the cupcakes with a damp cloth or a normal cloth for 10 minutes. After the cupcakes are cooled, Dress them with any icing you wish. ENJOY!
Notes
I used chocolate stabilized amul whipped cream in this. Watch my Microwave Chocolate Cake Recipe to see how to make it.

Baking is easy, if you understand your oven well.. Try to play around with it and see how it behaves, Some of my foodie friends successfully bake in their MW’s Convection Mode without doing anything.. After-all it all depends upon every oven, I received a few requests for it, some also said that cake is baked but undercooked from center and so on, so did this tutorial. If you are successfully baking, no need to do this 🙂

 

That’s all for today, Thanks for tuning in!

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Stuffed Buns Recipe | Surprise Inside Ladi Pav Bread Feather Soft Recipe | Eggless Baking

Hey Foodies,

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!

StuffedBuns3

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 🙂

StuffedBuns5

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!

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Video Recipe :

Text Recipe:

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Stuffed Buns Recipe | Surprise Inside Ladi Pav Bread Feather Soft Recipe | Eggless Baking
 
Ingredients
  • Plain Flour / Maida - 1 Cup / 125g
  • Milk - ⅓ Cup + 1½ TBSP / 95 Ml Appx.
  • Sugar - ½ Tbsp / 7.5g
  • Instant Yeast - 1 Tsp / 4g
  • Salt - ½ Tsp / 2.5g
  • Milk Powder - 1 Tbsp / 9g
  • Hudson Canola Oil - 1 Tbsp / 15ml
  • More Flour for dusting.
  • Sesame Seeds : As required
  • Milk & Butter : For Brushing
  • 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
Instructions
  1. 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.
  2. 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.
  3. If your dough does not turn out to be a sticky, soft, paste kind of mass add more warm milk to make it so.
  4. 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.
  5. 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.
  6. 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.
  7. For the Stuffing : In a pan, add the Hudson Canola Oil. Once hot, add the cumin seeds along with the kasoori methi.
  8. Add the chili, garlic, onions, potatoes, beans, corn, carrot, and peas. Toss it and cook for 2 minutes.
  9. 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.
  10. 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.
  11. 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.
  12. 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.
  13. 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.
  14. 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.
  15. Brush these with some milk and sprinkle some sesame seeds. Cover and let the shaped buns proof for another hour or until doubled.
  16. Preheat your oven to 200 C.
  17. Once the stuffed buns have proofed, brush generously with milk gently. Place inside the oven and bake for 15 Minutes at 200 C.
  18. Take them out, brush with butter. And let them rest for a minimum of 15 mins.
  19. Loosen the edges, and take the buns out, ENJOY 🙂
Notes
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 🙂

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Right out of the oven!
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Look, Look at the filling.. Doesn’t it tempt you? Try it once and you’d be drooling over them! 😀

These are literally outstandingly amazing! Jog right in your kitchen, and make these which are literally like Chatpati Veggies Filled Cotton Balls 😀

That’s all for today, Thanks 🙂

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Eggless Fresh Fruit Cake / Fruit Pastry Recipe – Pressure Cooker Cake | Eggless Baking Without Oven

Hey Foodies,

If you follow us on Social Mediums, you know it, I made this Fresh Fruit Gateau for my mumma on her birthday..

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She says “This was the best cake I’ve eaten so far”.. And I agree on that too! Layers of scrumptious sponge, delicious on its own whipped cream along with fresh fruits is an out of the world combination!

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So, whatcha waiting for? Let’s dig right in!

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Eggless Fresh Fruit Cake / Fruit Pastry Recipe - Pressure Cooker Cake | Eggless Baking Without Oven
 
Ingredients
  • For Sponge Cake - Plain Flour / Maida - 1 Cup
  • Butter - ¼ Cup
  • Powdered Sugar - ¼ Cup
  • Condensed Milk - ½ Cup
  • Fresh Cream / Malai - ¼ Cup
  • Baking Powder - 1 Tsp
  • Custard Powder - 1 Tbsp
  • Vanilla Essence - 1 Tsp
  • Salt - 2 Cups (For Baking)
  • For completing the gateau/pastry - Whipping Cream - 450 - 500ml
  • Powdered Sugar - ¼ Cup
  • Sugar Syrup - ¼ Cup (Mix equal amts of sugar & water)
  • Fresh Fruits - As desired (I used kiwi, orange segments, pomegranate seeds, cherries, apples, pineapple)
  • Strawberry Wafers/Sticks - As desired)
Instructions
  1. For the sponge cake, start by heating up a pressure cooker with about 2 cups of salt making a thin layer of salt in the bottom of cooker. Then place a wire stand and a perforated plate. Cover and heat until ready with batter.
  2. In a mixing bowl, add the butter and sugar. Mix and beat until its creamy, then add the condensed milk and beat for 2-3 minutes. Add the ¼ cup cream/malai and mix for a minute.
  3. Using a sifter, sift in the flour, baking powder and custard powder in. Mix well, and transfer the batter into a butter greased 7" cake tin.
  4. Spread the batter and place the cake tin inside the pressure cooker, cover, remove the whistle and bake in low-med flame and check after 25 mins with a toothpick. If comes out clean, its ready otherwise bake for another 3-10 mins depends upon how much batter was stuck.
  5. Take the cake out and let it cool for 10 mins, run a knife over the edges and take the cake out, let it cool to room temp over a wire rack or a plate.
  6. For completing the cake : Whip the 500ml whipping cream using a whisk or a machine until soft peaks form. Add the ¼ cup of powdered sugar and whip it to stiff peaks. Refrigerate until ready to use.
  7. After the cake has been cooled, keep it in a turn table or place a plate over a bowl and keep the cake on it. Trim the brown spots of the cake as well as remove the dark spots from the circumference. Level the cake from top as well using a serrated knife.
  8. Make three layers out of this cake using a long serrated knife. For making even layers, you can place toothpicks in the cake and mark how thick you want your layer and also have something you place your knife on to make a even layer. Keep aside.
  9. Take a little bit of the cream and apply a blob over your turn table and place the bottom most layer of your cake. Sprinkle some sugar syrup.
  10. Apply some cream over the cake using a long knife / spatula / palette knife. Place some fresh fruits and just apply a touch more cream then keep the second layer of cake and repeat.
  11. After placing the third layer, sprinkle syrup and cream. Spread the cream over the top of the cake and the sides as well as shown in the video using a long knife / spatula. Remove excess cream and freeze for 30 mins.
  12. Now for the final icing of the cake, apply cream as before by placing a huge dollop of it in top, spread it using a long knife and then take little cream at a time and cover the sides. Make the cream even and remove the excess as shown..
  13. Decorate as you wish, I did mine using strawberry wafers and fresh fruits.. Refrigerate for atleast 4 hours before serving.. ENJOY!
Video time 🙂

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Do you know what, this just mellows in the mouth.. Totally blissful! The cake was finished in a shot, and we were looking if there’s more.. :/ Now whenever I will make this, would make two of them or a large one! 😀 Do try and let me know how it goes for you..

That’s it for today,

Thanks! 🙂

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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 🙂

ButterscotchCakIR!01

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,

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

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Eggless Ladi Pav Buns Recipe – Feather Soft / Dinner Rolls| Eggless Baking

Hey ya,

Pav Buns, Ladi Pav, Dinner Rolls. Whatever you call, but making them at home is a pain isn’t it? Well, Not now..

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I’ve experimented and have got bread as hard as rock to the fluffiest-moistest-spongiest-softest ones.. Tangzhong to a recipe from a baker.. So finally, here comes my perfect eggless ladi pav buns which are feather soft! 🙂

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Textie Version is what you are for? Lol, here you go!
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Eggless Ladi Pav Buns Recipe - Feather Soft /Dinner Rolls| Eggless Baking
 
Ingredients
  • Plain Flour / Maida - 2 Cups / 250 Gms
  • Milk - ¾ Cup + 1½ Tbsp / 190 Ml
  • Salt - 1 Tsp / 5 gms
  • Butter - 4 Tsp / 20 gms
  • Milk Powder - 1½ Tbsp / 15 Gms
  • Instant Yeast - 2 Tsp / 8 gms
  • Sugar - 1 Tbsp / 15 gms
  • Milk & Butter - For Brushing
  • Maida/Flour - for dusting
  • Oil - for greasing
Instructions
  1. Warm the milk, Add the sugar, yeast. Mix well and keep aside for 10 minutes.
  2. Add the maida, salt and milk powder in your kitchen platform mix well and make a well.
  3. After 10 minutes yeast mixture should look frothy(if it does not, then throw and restart or get another brand of yeast), Add this mix to the well and make a dough. It would be on the sticky paste side. Its absolutely perfect.
  4. Now add the butter to the sticky paste and start kneading. It will turn from sticky mass of dough to a dough that is a dough and turns to a bowl. I mean it turns to a dough, that's when the gluten is activated and it is ready will take 15 minutes of kneading for reaching that stage. Use scraper to scrape the dough that has stuck. And knead for 15 mins.
  5. DO NOT add any thing i mean do not add any flour or any oil or anything while kneading, all the magic happens just like that. It will be not soft if you add anything while kneading.
  6. After 15 mins of kneading, transfer this dough to a big bowl, cover and keep aside for 45 mins to one hour.
  7. It will double in volume after one hour, take some maida dust your hands and punch down the dough. Take out and knead for one minute, if it sticks too much, sprinkle some maida. Dont add too much maida otherwise the pav would not be that soft.
  8. Now divide this dough to 16 portions, about 30-31 grams each. Now keep one portion in your pan and with other hand roll this in circular motion to make a round shape.
  9. Take a 8" square cake tin and grease with oil, place the shaped dough. Keep the dough portions very close touching each other. Otherwise they wont rise up, but rise sideways and become flat.
  10. Now cover the tin with damp cloth and keep aside for another 40-45 mins.
  11. Preheat your oven to 200C for 10 minutes.
  12. Carefully remove the damp cloth after 30 minutes so that they dont stick to the cloth.
  13. After 45 minutes, brush the pav gently with milk. Gently place the cake tin in the oven and bake for 15 minutes at 200 C.
  14. If the buns dont look brown, bake for some more time. Take them out immediately and brush the top part with butter. Keep aside till they cool and ENJOY!
 

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Now, what are you waiting for, You’ve got the perfect recipe in hands, jump right onto your kitchen and let the pavs come out 🙂

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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Eggless Cream Filled Donuts Recipe – Eggless Baking Without Oven

Donuts please. Can you please show me donuts. Show donuts please.

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Here you go! I’ve been getting requests for this a lot, and as your request is my command here comes the recipe for my Eggless Feather Soft Cream Filled Doughnuts Recipe 🙂

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So, the other day i tried it after a year and these were fantastic.. Cottony soft, Perfect taste and flavor.. ! I could not stop myself to post this and here it comes..

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Watch the recipe 🙂

Textie person you are?

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Eggless Cream Filled Donuts Recipe - Eggless Baking Without Oven
 
Ingredients
  • Plain Flour - 1¼ Cup (+1/3 cup for dusting)
  • Warm Milk - ⅔ cup
  • Sugar - 6 Tbsp
  • Butter - ¼ Cup
  • Yeast - ¾ Tsp
  • Milk Powder - 2 Tbsp
  • Oil - To Fry
  • Other: Custard - 120 Ml
  • Chocolate Sauce - As required
  • Sprinkles, Dessicated Coconut, Nuts, Whatever!
  • White Chocolate Sauce - As required
Instructions
  1. Start by adding the sugar and yeast to the warm milk. Stir and keep aside for 10 mins.
  2. In a mixing bowl, add the flour, milk powder and mix well. Once the yeast mixture is frothy add that in and knead to a sticky dough.
  3. Add the butter and knead for 8-10 minutes. Once done, cover and let it prove for one hour.
  4. Then take the flour sprinkle some of it and punch down the dough. Knead and then roll it dusting flour in between.
  5. Roll it into ½ inch thickness and then cut it using donut cutter or a glass or cookie cutters. Using a 1 inch diameter cutter, make a hole in center as well.
  6. Keep these in a tray cover the tray and let them prove for another hour.
  7. Heat some oil to fry these. Once the oil seems to be mediumly hot, throw in a small center of the doughnut to check whether its hot enough. If it starts bubbling after a second its ready.
  8. Add the doughnuts and fry in med flame. Once fried transfer to a plate which is lined with kitchen towels.
  9. Take the custard and fill that in a syringe. Take a donut and inject a little bit of the custard in 1 inch distance so that it reaches everywhere. DO NOT over inject or it will come out.
  10. Now coat the donut with chocolate sauce and decorate however you wish.
Notes
Dark Chocolate Sauce: Add 100 grams dark chocolate and 70 ml milk to a sauce pan and heat in med-low flame stirring regularly until smooth. Refrigerate for an hour before use. This will make a thin sauce, for a thicker sauce use 50ml milk.
White Chocolate Sauce : Same method, 100gm chocolate and 50ml milk in a pan in med flame stirring regularly. Refrigerate and use.

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What are you looking for next? You got the perfect way to make super soft, fluffy and delectable donuts. Jog straight into your kitchen and make em!

That’s it for today!

Hope to hear from you soon :)

Thanks for stopping by,

CookingShooking is on YouTubeFacebookGoogle+Twitter!

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Atta Pizza Recipe / Wheat Crust Healthy Pizza | Made without oven, Eggless Baking Without Oven

Whatsup Peeps? Lol, me trying to change the way 😛 Hey foodies is better 😛

Hey Foodies,

Healthy Pizza, can it be?

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Yes, ofcourse, this pizza is cheeesssyyy, heeeallthhyy, and scrumptious! Whole Wheat Crust or Atta Pizza is the one most of us look for.. So days back, i was returning from Mumbai and one of our foodie friend recognized me, i mean she watches our recipes and likes them a lot.. So we were talking about food ofcourse, the conversation came to pizzas and she said, now-a-days we dont even touch normal base, we get multigrain or whole wheat base only. It would be great if you could tell me how to make atta pizza at home.. Finally, here it is.. And not only she but many of you have requested me this, so.. 🙂

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[widget id=”text-5″]
Atta Pizza Recipe / Wheat Crust Healthy Pizza | Made without oven, Eggless Baking Without Oven
 
Ingredients
  • Wheat Flour - 1 Cup
  • Warm Water - ½ Cup
  • Olive Oil - 2 Tbsp
  • Mixed Herbs - 1 Tbsp
  • Sugar - ½ Tsp
  • Salt - To Taste
  • Yeast - ½ Tbsp
  • Onions - ¼ Cup {Chopped}
  • Bell Peppers - ¼ Cup {Chopped}
  • Corn - ¼ Cup {Blanched}
  • Pizza Sauce - 3 Tbsp
  • Cheese - ½ Cup
  • Olive OIl - 1 Tbsp
  • Salt n Herbs - Your Preference!
Instructions
  1. In a bowl add the warm water, sugar and yeast. Mix well and keep aside for 10 minutes.
  2. Add the atta, salt, herbs in a bowl or a kneading plate and mix well. Pour in the yeast mix and knead to a sticky soft dough, if required add more warm water.
  3. Transfer to a oil greased bowl and cover with a damp cloth and keep aside in a warm place for about an hour.
  4. After one hour, heat a gas tandoor/cooker in med-high flame or a oven at 250 C for 10 minutes.
  5. Dust you hands with atta and knead the dough out for a minute. Then roll it dusting atta in between to prevent sticking as thin or as thick as you prefer. I roll it to 26 cm diameter.
  6. In a pizza pan or any bakeable tawa add one tbsp oil and then place the rolled pizza dough and adjust the shape if needed to.
  7. Place the tawa in the tandoor and bake the base for 2 minutes. Wheat crust pizzas have a tendency to have a raw after taste/smell if not cooked well.
  8. Take the base out and spread the sauce, scatter the cheese, onions, capsicums, corn. Season with salt and smear the edges with oil.
  9. Transfer this to the tandoor and bake for 10 minutes in med-high flame.
  10. Pizza is ready, rub the herbs and add those in as well, slice and enjoy!

Healthy, Cheesy, Yummy, Scrumptious and you cannot just stop eating this 😀

Watch the video recipe:

 

That’s it for today!

Hope to hear from you soon :)

Thanks for stopping by,

CookingShooking is on YouTubeFacebookGoogle+Twitter!

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Tandoori Paneer Tikka Pizza Recipe – Made in Gas Tandoor/Eggless Baking Without Oven

Hie Foodies,

Pizza is tasty, Paneer tikka is delicious and Paneer Tikka Pizza is scrumptious!

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When a fabulous smoky paneer tikka goes in a pizza what would happen? Magic! 😀 This just struck in my mind, so I thought to make one for you all as well!

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Not only the tikka but the pizza is made in tandoor which enhances the feel and the pizza baked in gas tandoor is truly amazing, just rethink Fire Baked pizzas are Classically Italian are are the best! Let’s have a look at the simple recipe 🙂

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[widget id=”text-5″]
Tandoori Paneer Pizza Recipe - Eggless Baking Without Oven
 
Ingredients
  • For Pizza Base/Dough: Plain Flour - 1 Cup
  • Salt - To Taste
  • Sugar - ¼ tsp
  • Instant Yeast - ½ Tsp
  • Herbs - ½ Tsp {Opt.}
  • Olive Oil - 2 Tbsp
  • Warm Water - ½ Cup
  • For Tikka: Paneer - ½ Cup {Cubed}
  • Veggies - ½ Cup {Cubed}
  • Curd - 3 Tbsp {more or less!}
  • Tikka Masala - {roasted besan/sattu - 2 t, chili flakes - ½ t,
  • kashmiri chili pw - ½ t, garam masala - ¼ t, salt - to taste}
  • Mustard Oil - 1 Tbsp
  • Wooden Skewer Sticks - 4-5 {Soaked in Water for 2 hours}
  • Other Plain Flour - ¼ Cup {dusting]
  • Pizza Sauce - 3-4 Tbsp
  • Olive Oil - 3 Tbsp
  • Mozzeralla Cheese - ½ Cup
  • Mixed Herbs - As desired
  • Salt - To Taste
Instructions
  1. For Pizza Dough: In a bowl, add the warm water followed by sugar and yeast. Mix well and keep aside in a warm spot for 10 minutes.
  2. In a kneading plate/bowl add the flour, salt, herbs and add the proved yeast mix and make a sticky soft dough.
  3. Add the oil and knead for 2 minutes. Transfer to a bowl, cover with a damp towel and let it prove for one hour in a warm place.
  4. For Tikka: In a mixing bowl, add the tikka masala and enough curd to make a thick paste.
  5. Heat the mustard oil till smoky and add that in the marinate. Stir well and add the paneer and veggies, coat gently and keep aside for 30 minutes.
  6. Heat a gas tandoor in medium-high flame for 10 minutes.
  7. Skewer the paneer and veggies in the wooden skewers. Place the skewers in the tandoor and quickly close, tandoorify them for 6-7 mins turning every 2 minutes in high flame.
  8. For completing pizza: Heat the tandoor with a tawa(without any plastic/wood thingy), or a pizza stone for 10 minutes.
  9. Punch and Knock the dough and transfer to a flour dusted platform and knead for a minute. Now roll this using a rolling pin dusting flour to prevent sticking.
  10. Take the tawa out and add 2 tbsp of oil to the hot tawa. Followed by the rolled pizza dough. Press and fit to the size of the tawa if you wish. Prick it with a fork.
  11. Add the sauce and spread well. Add the cheese, and the paneer tikka.
  12. Smear a few drops of oil over also, spread oil on the edges of the pizza..
  13. Place the tawa in the tandoor and cook until done, takes about 10 minutes in high flame.
  14. Sprinkle over your favorite herbs enjoy!

Damn! This is so mouthwatering, I’m missing this.. Me going to make one more, till then watch the video recipe 🙂

That’s it for today!

Hope to hear from you soon :)

Thanks for stopping by,

CookingShooking is on YouTubeFacebookGoogle+Twitter!

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Black Forest Ice Cream Cake | 10000+ Subscribers Celebration | Eggless Baking Without Oven

Thank You so so so much! We’re now a family of over 11,000+ People.. Kuch meetha ho jaye(Lets have something sweet) 😉

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After thinking a lot whether a 10,000 shaped cake or cookies I finally had to make this Black Forest Ice Cream Cake which is spectacular cause the cutters for cookies were’nt available and the 10,000 carved cake would be huge!

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This was irresistible, I mean it! You just cant stop eating this! Why not, its a amazing combination of a pastry and ice cream! Lets get CookingShooking!

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[widget id=”text-5″]
Black Forest Ice Cream Cake
 
Ingredients
  • For Sponge Cake: Plain Flour - 1¼ Cup
  • Powdered Sugar - 1 Cup
  • Oil - 5 Tbsp
  • Milk - 1 Cup
  • Lemon Juice - 1¼ Tbsp
  • Cocoa Powder - 2½ Tbsp
  • Corn Flour - 1½ Tbsp
  • Baking Soda - ½ Tsp
  • Instant Coffee - ¼ Tsp [Dissolved in 1 Tbsp Hot Water}
  • Vanilla Essence - ½ Tsp
  • For Ice Cream: Whipping Cream - 1¼ Cup
  • Milk - ¾ Cup
  • Condensed Milk - ¾ Cup
  • Powdered Sugar - ½ Cup
  • Vanilla Essence - Few Drops
  • Other Ingredients: Whipped Cream - 1 Cup
  • Dark Chocolate - 25 Gm
  • White Chocolate Ganache - ½ Cup
  • Red Cherries - Few
  • Melted Chocolate for Lace: 50 gm Optional
Instructions
  1. For Cake: Preheat your oven to 180 C.
  2. In a mixing bowl, add in the plain flour/maida, sugar, cocoa powder, corn flour, baking soda and mix well.
  3. In another bowl, add the oil, milk, instant coffee, vanilla essence, lemon juice and mix well.
  4. Add the wet mix to the dry and give it a whiz. Now transfer this to a 7" Greased Cake tin and bake for 30-35 mins in a preheated oven at 180 C.
  5. For Ice Cream: In a bowl add the cream and whip it to stiff peaks, now add the condensed milk and whip well then goes in the powdered sugar and mix well.
  6. Add the milk and vanilla and make sure everything is well mixed, pop this in the freezer for 5 hours.
  7. Take the cake out of the tin and slice it into 3 layers also level the top using a long serrated knife.
  8. Place some cling wrap or aluminium foil at the bottom try of Spring Form Tin/Loose Bottom Tin. Now keep the first slice of the cake then ⅓ of the semi frozen ice cream, then cherries..Place the second layer and repeat the process.
  9. Now comes the third layer after the third layer add the remaning ice cream and pop this back in the freezer for a minimum of 6 hours.
  10. After its frozen hard loosen the ice cream cake from the tin using a knife and take it out on a turn table or a plate.
  11. Now spread whipped cream all over the cake, be quick! Sprinkle the choco shavings.
  12. Pop back in the freezer for 30 mins then take it out and spread more cream to cover the chocolate shavings.
  13. For lace, take a butter paper and cut it in the appropriate size of the sides of the cake tin. Now make any design on that using melted chocolate.
  14. Take it and place it on the sides of the cake. Now peel the butter paper.
  15. Pipe border in the bottom. And place a edible sheet or sprinkle more chocolate on top and make a border on top as well.
  16. Freeze for another 2-3 hours and enjoy!
Notes
For White Chocolate Ganache: Take 200gm Chocolate and keep it in a bowl. Heat 100ml cream and add the cream to the chocolate and leave it for one minute. Now stir well. Once all combined and smooth, cover and refrigerate for 4 hours. Now take out and whip it, transfer to piping bag and use!

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This is will you go gaga over it! When two amazing desserts come together something exotic happens!

Why not give it a try? I’m sure you’d love it!

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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