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Eggless Banana Choco Chip Muffins in Cooker ~ Soft and Moist | Eggless Baking Without Oven

Hey Foodies,

There are times when you crave for something, and just can’t stop yourself.. Happens right?

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Few days back, a sudden urge to make something with bananas & choco chips.. Just a couple hours later, made this and the taste was fantabulous.. Tweaked my Nuts Muffins Recipe, and the result was outstanding! Soft and Moist from inside with the chocolate all melting inside, with the crunch of walnuts in the out! 😀 Let’s get baking now, can’t resist.. Have to go and bake a batch now 🙂

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Eggless Banana Choco Chip Muffins in Cooker ~ Soft and Moist | Eggless Baking Without Oven
 
Ingredients
  • Flour / Maida – 1 Cup
  • Sugar – ¾ Cup
  • Oil – ⅓ Cup
  • Banana – 1
  • Choco Chips – ¼ Cup
  • Milk – ½ Cup
  • Vinegar – 1 tsp
  • Baking Soda – ½ Tsp
  • Vanilla Essense - ½ tsp
  • Walnuts - Few to top (Frozen)
  • Salt - 1½ Cups to 2 Cups (For Baking in Cooker)
Instructions
  1. Start by heating up a cooker in medium flame, add in the 1½ cups of salt, a wire stand and a perforated plate. Cover and let it preheat. For Baking in Oven : Preheat at 200 C for 10 minutes in Bake Mode.
  2. For making the batter, we're going to start by mixing the vinegar in the milk. keep this aside.
  3. In a mixing bowl, add in flour, powdered sugar, baking soda and mix it. Mash a banana using a fork, then measure it, we want ½ cup of mashed banana.
  4. Add the mashed bananas, vanilla essence and oil to the milk+vinegar mixture and mix it well.
  5. To the dry ingredients, add in the choco chips and mix. Then pour in the wet ingredients and mix it. No hardcore mixing required, just mix it slowly and gently until everything is mixed.
  6. Pour in the batter to Self Standing Muffins Liners till ¾ way. Top with walnuts(or choco chips) and place in the cooker and quickly cover. Bake in medium flame for 18-20 minutes. Check at 18 minutes with a toothpick, if its clean alright if not, bake for a couple mins more. Enjoy Warm! 🙂
  7. For Baking in Oven, bake at 190 C for 18-20 mins. Enjoy Warm! 🙂
Notes
Usual Difference Between Self Standing Muffin Liners - Normal Cupcake/Muffin Liners : 1:3. This recipe will make 4 Muffins in the Self Standing ones, 12 in the normal sized.
Browning in Cooker : The muffins can very well brown in the cooker, but the issue is the choco-chips/walnuts at the top can burn & smoke which can get awry. Don't worry, you can bake this in Medium-High flame for 20 minutes and you will get browned muffins. I have done that earlier in my trials, in my trials I used to top with choco chips and they would smoke, but it wont happen with walnuts. So feel free to bake in Med-High Flame for 20 minutes. 🙂
Other reason I like light colored/golden ones - The brown/darker top ones have a slight firmer top and a slight not so moist inside..

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Look, look at that melting chocolate 😀 You’re going to miss a lot, I must say if you don’t try this, try it out now! 😀

That’s all 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 🙂

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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 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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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,

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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!

1

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!

 2

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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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,

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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) 😉

3

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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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,

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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!

1

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..

6

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

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

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

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

That’s it for today!

Hope to hear from you soon :)

Thanks for stopping by,

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Pizza Base Recipe | Without Yeast and Oven | Eggless Baking Without Oven

Hey Foodies,

Pizza, Pizza, Pizza!

1

We all get a pack of pizza base and make pizza in a jiffy.. Well, many reasons behind, some dont know how to make one at home, some dont get the so overhyped “Good Yeast” to make that and some just for the sake of the instant thingy!

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Well, Here I bring my Pizza Base Recipe, its made without oven, its without any yeast, and ofcourse gets ready in 10 mins! And the freshness is out of the world! Also, you can add your favorite ingredient to the

base, from onions to basil! I’ve tried onion, garlic, basil. chili flakes, oregano and it tastes fantastic!

2

Let’s make pizza bases, 10 minutes in total and a fresh pizza base which tastes awesome!!


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Pizza Base Recipe | Without Yeast and Oven | Eggless Baking Without Oven
 
Ingredients
  • Plain Flour/Maida - 1 Cup
  • Yogurt - ½ Cup
  • Baking Soda - ½ Tsp
  • Baking Powder - ½ Tsp
  • Salt - To Taste
  • Mixed Herbs - ½ Tsp {Opt.}
  • Olive Oil - 1½ Tbsp
  • Plain Flour - For Dusting
  • Salt - 1½ Cups {For Baking}
Instructions
  1. Take a idli cooker or pressure cooker or any huge pot and add in the 1½ cups of salt to it. Spread it well and place a wire stand and put up a perforated plate over it.
  2. Cover and heat it up in med flame. Remove the whistle if using pressure cooker and loosen the whistle if using idli cooker.
  3. In a bowl or a kneading plate add the plain flour, salt, baking soda, baking powder and herbs{if using}. Mix well and add yogurt and make a sticky soft dough.
  4. Once dough is formed, add oil and knead for a minute. Divide the dough into two for 7" medium thick pizza bases. Adjust if you want thin crust/thick or small/big pizzas.
  5. In a dusted platform roll the portion, if required dust some flour.
  6. Take a 7" cake tin or any plate/utensil. Grease it well with some oil. Sprinkle some flour. Only flour also might work! I've not tested so far. but there's a risk of it getting stuck to the utensil/tin.
  7. Now prick some holes into it using a fork. Transfer this to the cooker/pan and quickly close it.
  8. Bake for 5-6 mins in medium flame. Take it out and enjoyy!
Notes
As there is yogurt, I'd not suggesting storing this for more than 2 days. Do not refrigerate.
If you have made normal dough without herbs and want to add herbs like i did for one. Just knead in the herbs to the dough!

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Oh Yumm! Why buy that stale base when you can spend your just 10 mins for such an awesome base which you can customize as well!

No more excuses, cannot get any simpler! Do write in to how it goes via comments section or via email at yaman@cookingshooking 🙂

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

Hey Foodies,

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

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

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

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

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Video Recipe:

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

Thanks for stopping by,

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

 

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