Open post

5 Types of Tea – Chocolate, Herbal, Masala Tandoori, Ice, Lemon Chai Recipes – CookingShooking

Hey Foodies,

If you are a fan of tea then this is the recipe for you. We’re not just talking about a pot of traditional Masala Tea anymore. Nowadays, tea making has evolved and there are plenty of variations that you can experiment with. There’s a huge selection of different types of tea in this recipe. Each type of tea has a unique aroma, taste and visual appearance. Hope all tea lovers watch and make their favorite tea, just the way they like it!

Recipe below!

 

Open post

Garlic Naans Recipe In Tawa – Eggless Naan Recipe Without Oven and Tandoor

Hey Foodies,

We all enjoy naans, but have you tried garlic naans? Yes, Great, let’s make them at home without eggs, oven tandoor.. No? You gotta try this, its awesome! 😀

garlicnaan3

The bread, that we enjoy the most in restaurants, Naans topped with Garlic and Coriander takes it to next level!

garlicnaan4

Let’s dive right into the text recipe :

garlicnaan1

[widget id=”text-5″]
Garlic Naans Recipe In Tawa - Eggless Naan Recipe Without Oven and Tandoor
 
Ingredients
  • Flour - 2 Cups + More for dusting
  • Warm Water - As required
  • Yeast - ½ tbsp
  • Sugar - 1 Tbsp
  • Salt - to taste
  • Oil - 1 tbsp
  • Garlic - ⅓ Cup [half chopped and half grated]
  • Coriander Chopped - 3 tbsp
  • Butter - To Brush
Instructions
  1. Start by taking some warm water, about ¾ cup and add in the sugar and yeast to it. Mix well and keep to proof for 10 mins.
  2. In a large mixing bowl/kitchen platform take 2 cups of flour, add salt to taste. Along with the proofed yeast mixture.
  3. Get your hands in and form it into a dough, Add more water if required. Now add a tablespoon of oil and knead this for about 5 minutes.
  4. Place the dough in a greased bowl and let it proof for a hour or until doubled.
  5. Sprinkle some flour, and punch the dough. Knead it for a minute. Then form small portions out of it, about a lemon sized.
  6. Mix the garlic and coriander in a bowl for the topping.
  7. Heat up an iron tawa in high flame. Take a dumpling of the dough, and roll this using a rolling pin in an oblong shape. Sprinkle flour if necessary.
  8. Take about 1½ tsp to 2 tsp of garlic topping and spread on top. Using the rolling pin, roll once to press the garlic in the shaped naan. Pat once with floured hands, optional.
  9. Flip the naan on its back, and smear water in here. Just make sure to wet it, neither too much water nor less. Take the naan and stick to the hot pan on the water side.
  10. Let the naan cook for a couple seconds, then flip the tawa and cook it in the flame. The naan would be stuck to the tawa, and you'd be lifting and flipping the tawa to cook the naan in direct flame for even cooking and brown spots.
  11. Once cooked, using a spatula or ladle or some sort, take the naan out, and smear some butter.. Enjoy HOT!

Now, what are you looking forward to? Do try these, because these are fantastic! I do have shared Yeast Free way to make Naans in Tawa here : https://www.youtube.com/watch?v=w0FBc7-Acs8 🙂

That’s all for today, Thanks 🙂

Open post

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..

Freshfruitcake1

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!

Freshfruitcake2 Freshfruitcake3

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

[widget id=”text-5″]
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 🙂

Freshfruitcake5

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! 🙂

Open post

Coconut Macaroons Recipe | Nariyal Laddus fusionified #FusionDiwali

Hey,

We’re in the festive mood and as the Diwali is just around the corner.. So here’s the second recipe on #FusionDiwali, Indian Sweets Fusionified..!

Coconut Macaroons Fusion D (1)

Well, we all make or buy the Nariyal Laddus/Chakki and end up having a lot of them left.. This time, just give them this touch and all will finish in a zzzoott!

Coconut Macaroons Fusion D (2)

This does make a great gift as well, if you wish to gift something homemade.. So, here’s how to make Coconut Macaroons(Stress on that double “o” for the kind we’re going to make) using our traditional nariyal laddus 🙂

[widget id=”text-5″]
Coconut Macaroons Recipe | Nariyal Laddus fusionified #FusionDiwali
 
Ingredients
  • Nariyal Laddus - As Many as you like [each laddu makes 2 macaroons]
  • Melted Chocolate - As Required
Instructions
  1. Preheat your oven to 160 C.
  2. Start by taking a laddu, press it with your hand to make a oblong shape. Now divide into two horizontally and take one macaroon and tap its bottom against a flat surface to make a flat bottom.
  3. Place the macaroons in a baking tray with butterpaper lined and then bake them for 15 mins at 160 C. Broil them further until golden.
  4. Let them cool completely, after which make designs using melted chocolate on top of them, let it set and ENJOY THE FESTIVE SEASON! 🙂
Notes
Don't want to make it with laddus, or dont have the laddus on hand and want to make these? Just take 150ml of Condensed Milk along with 200gms of dessicated or shredded coconut, mix well then add 3 tbsp plain flour. Make portions and bake 🙂
Want to make some laddus for this, watch the video Nariyal Chakki/Laddo Video on our channel.
That sounds easy right? Its even easier than it sounds.. Din’t got with the steps? Watch the video:

These turn out to be tooo goood, so make sure to try and let me know how it goes.. Completely different from the normal laddus it is, and gluten free, egg free as well! So, do try this festive season! 🙂 Bye for today..

Thanks

Open post

Eggless Mayonnaise Recipe / Delicious Dips n Sauces

Hey!

Today, let’s make Eggless Mayonnaise!

EgglessMayo2

Well, a lot of the times we think what to serve as a dip.. Specially when we’re in a hurry.. Sure, there are many dips available in Market but nothing like homemade right? Here, I bring my eggless mayonnaise recipe.. Tastes excellent, specially with fries! 🙂

[widget id=”text-5″]
Eggless Mayonnaise Recipe / Delicious Dips n Sauces
 
Ingredients
  • Soy Milk - ¼ Cup
  • Sugar - ¾ Tsp
  • Vanilla Essence - 2-3 Drops
  • Vinegar - Between 1½ to 2 Tsp (I used Apple Cider)
  • Black pepper - ¼ Tsp
  • Mustard Sauce - ½ Tsp
  • Oil - ½ Cup
  • Salt - To Taste
Instructions
  1. In a blender/tumbler/bowl add the milk, sugar, vanilla essence, vinegar, pepper, mustard sauce, salt mix and keep for 5 mins.
  2. Now add Oil in a slow stream while whipping the mixture till all the oil is incorporated and the dip is thick. Whip for another minute or two. Refrigerate and serve!
Notes
Feel free to adjust the salt, sugar, mustard sauce quantity. But DO NOT lessen the amount of oil.
I

Well, this is so easy to whip up and gets ready as you fry your fries, not to forget with the power in your hands, whiz up any flavor you wish right from parsley to garlic!

Thankzzz..

Open post

Vanilla Cupcakes Recipe | With Cherries Inside, Cooker Cupcakes | Eggless Baking Without Oven

Hey Ya!

VanillaCupcakeebwo1

Looks Beautiful isn’t it?

VanillaCupcakeebwo4VanillaCupcakeebwo5

Vanilla, the basic cupcakes gets a bump with cherries inside and a cream cheese icing! I cant resist, can you?

VanillaCupcakeebwo6

Let’s get making these beauties, which are eggless and made without oven..

 
[widget id=”text-5″]

Vanilla Cupcakes Recipe | With Cherries Inside, Cooker Cupcakes | Eggless Baking Without Oven
 
Ingredients
  • Plain Flour - 1 C
  • Condensed Milk - ½ C
  • Butter - ¼ C
  • Powdered Sugar - ¼ C
  • Baking Powder - 1 Tsp
  • Club Soda - ½ C
  • Cherries - 18-20
  • Vanilla Essence - 1 T
  • Other : 2 Cups Salt.
Instructions
  1. Heat a cooker with 2 cups salt, a wire stand and a perforated plate in medium flame.
  2. In a mixing bowl, add the butter and sugar, beat well till creamy. Add the vanilla essence, and beat well.
  3. Mix the baking powder and plain flour in another bowl. Add half of it to the creamed butter and sugar, fold well and then add the rest half.
  4. Pour in the club soda and mix well. Fill 9 cupcake liners which are in individual cupcake tins with the batter and plop in a couple of cherries in each.
  5. Place the cupcake tins/moulds in a small tray/spring bottom cake tin's bottom part and place in the cooker to bake for 15-18 mins in medium flame.
Notes
I used a idli cooker, hence i loosened the whistle. If using pressure cooker take the whistle out.
You can also bake these in a preheated oven at 180 C for 15 mins.
Frost these after they cool with whipped cream/cream cheese frosting/anything. I used leftover frosting from red velvet cake. Recipe for that on wednesday.

VanillaCupcakeebwo2

Let me go grab one more, 😀 😉

Thanks for stopping by,

CookingShooking is on YouTubeFacebookGoogle+Twitter!

 

Open post

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.
[widget id=”text-5″]

Pizza Uttapam | South Indian Style Pizza
Serves: 6
 
Ingredients
  • 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
Instructions
  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!!
 

Uttapam-Pizza

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.. 🙂

Do Subscribe on YouTube

Like us on FB

 

Video Recipe:

 

Open post

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.
[widget id=”text-5″]

Hyderabadi Veg Dum Biryani
Recipe type: Main Course
Cuisine: Indian
Serves: 6
 
Ingredients
  • 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
Instructions
  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.
Notes
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.
 

Biryani-2

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!!!

Do Subscribe on YouTube

Like us on FB

 

Video Recipe:

Scroll to top
Translate »