Eggless Vanilla Cake |Pressure Cooker Vanilla Cake

Pressure cooker  cake

Eggless vanilla cake baked in a  pressure cooker.

Recipe source: Sanjeev Kapoor
Prep Time: 20 minutes
Cook time: 30 to 45 minutes
Serves: 6 to 8 people

Ingredients:

1. All purpose flour- 1 cup
2. Baking Powder-1/2 tsp
3. Baking Soda-1/4 tsp
4. Salt-1 pinch
5. Powdered sugar-1/4 cup
6. Condensed milk-1/2 cup
7. Butter-1/4 cup
8. Milk-1/2 cup
9. Vanilla extract- 1.5 to 2 tsp
10. Orange zest-1 tsp (optional)
11. Cashew nuts,chopped- 2 to 3 tbsp(optional)
12. Raisins- 1 to 2 tbsp(optional)

Instructions:

• Grease a 6" cake tin,keep aside.Preheat the pressure cooker ( procedure given below)

In another bowl,combine together powdered sugar,condensed milk and butter using a whisk.Mix well until combined.

In a bowl,combine together all purpose flour,baking powder,baking soda and salt using a whisk.Fold the dry ingredients into the butter mixture in 2 batches alternating with the milk.

Add vanilla extract,orange zest ,cashew nuts and raisins.Mix until combined.Do not over mix.

Spoon the batter into the greased cake pan.Top with raisins and cashew nuts ,if desired.

Place the cake tin over the grid,in a preheated pressure cooker.Bake on low flame for about 25 minutes or until a skewer inserted into the cake comes out clean.

Carefully remove the cake tin.Allow it to cool slightly and invert the cake tin to remove the cake.

To bake using a pressure cooker

Firstly add 1 to 1.5 cups salt to the pressure cooker.(You can also use sand instead of salt.)This is done to maintain the heat while baking.

Remove the gasket and the vent weight.

Place the grid above the salt layer and close the pressure cooker.Preheat the cooker for 5 minutes on high flame.

Carefully open the cooker and place the cake tin  on the grid , cover the cooker.(Make sure that the cake tin does not touch the sides of the pressure cooker).Reduce the flame to low.Cook for about 25 minutes.

After about 25 minutes,check if the cake is done by inserting a wooden skewer into the center of the cake.If the skewer comes out clean,the cake is done, otherwise cook for another 5 or 10 minutes.( mine took almost 1 hour over the lowest flame of the stove).The baking time actually depends on the type of pressure cooker that you use and also the temperature settings of the stove.Be careful not to overbake the cake or else it will become too dry.

NOTES.

• Do not use the rubber gasket and weight valve while cooking.
• Do not add water inside the cooker,as we are trying to create an oven like environment and not steaming the cake.( You can find the recipe for steamed chocolate cake here)
• Do not use your pressure cooker to bake on a regular basis,as it can decrease the strength of the metal .
  

Chocolate fudge frosting

Chocolate Fudge Frosting


Recipe source : You can find the original recipe here
Easy and delicious ,chocolate fudge frosting.
Prep Time: 5 minutes
Cook time:10 to 12 minutes
Yields: 3 cups( approx)

Ingredients:

1. Cocoa powder- 1 cup
2. Sugar-2 cups
3. All purpose flour-1/2 cups
4. Milk- 3 cups
5. Butter,softened- 1/2 cup
6. Vanilla extract- 1 tsp

Instructions:

In a bowl,combine together cocoa,sugar and all purpose flour using a whisk.

Add milk and butter,mix well until combined.

Cook,stirring continuously on a double boiler until it is thick enough to spread.( adjust the consistency according to your requirement ,as frosting turn slightly thick when it cools down)

Add vanilla extract and mix well.(I also added 1 tsp instant coffee powder)

Allow it to cool a bit before using. 

NOTES

• For best results use good quality cocoa powder.
• You can find the recipe for Eggless chocolate cupcakes here

 

Chocolate pudding

Chocolate pudding


Quick, easy and delicious chocolate pudding.
Prep Time:5 minutes
Cook time: 10 minutes
Serves:6 people
Recipe source: Myrecipes.com,you can find the original recipe here

Ingredients:

1. Granulated sugar- 1/2 cup
2. Cocoa powder-1/3 cup( use good quality cocoa)
3. Cornflour-3 tbsp
4. Dark brown sugar- 3 tbsp
5. Salt-1 pinch
6. Milk- 4 cups
7. Egg yolks ,lightly beaten- 3 large
8. Grated chocolate- 1/4 cup
9. Vanilla extract- 1 tsp
10. Butter -1 tbsp

Instructions:

In a large saucepan combine together,granulated sugar.cocoa powder,cornflour,dark brown sugar,salt and milk.Mix well until combined.Bring this to a boil,stirring continuously.

Place egg yolks in a bowl.Gradually add hot milk mixture to egg yolks,stirring continuously.Return this to the saucepan.

Cook over medium heat ,stirring continuously,for about 5 minutes or until the mixture turns thick.

Switch off the stove,add grated chocolate and vanilla extract and butter.Mix well until chocolate melts completely.(If there are lumps,just pass the pudding through a strainer and break the lumps using the back of a spoon)

Transfer it to a bowl ,serve warm or chilled.

Rava Laddu | Rava Laddo

Rava laddu recipe

Quick and easy rava laddu recipe.
Prep Time: 5 minutes
Cook time: 15 minutes
Yields: 20 small laddus

Ingredients:

1. Cashew nuts,broken- 10 nos
2. Raisins-10 to 15 nos
3. Grated coconut-1/2 cup
4. Semolina-1 cups
5. Sugar-3/4 cup
6. Cardamom powder-1/2 tsp
7. Warm milk-1/4 cup(or as required)
8. Ghee-1.5 tbsp

Instructions:

Heat ghee in a pan,add cashew nuts and roast until it turns golden brown.Now add raisins and saute for few seconds.

Reduce the flame to medium low.Add grated coconut and mix well.

Add semolina , roast until it turns fragrant and lightly golden,stirring continuously over low flame.This will take about 8 to 10 minutes.

Add sugar and cardamom powder, mix well and switch off the flame.

Slowly add milk,stirring well as you do so.Divide the mixture into 20 equal sized balls,while it is warm.Store in an airtight container.

NOTES

• Adjust the quantity of sugar according to your taste.

BADAM MILK RECIPE

Almond Milk Recipe


Saffron and cardamom flavored almond milk.
Prep Time: 30 minutes
Cook time: 5 minutes
Yield: 2 people

Ingredients:

1. Almonds- 1/2 cup(soaked in warm water for 20 min and peeled)
2. Milk-2.5 cups
3. Saffron-1 pinch
4. Cardamom powder-1/8 tsp
5. Sugar-1/4 cup( or to taste)

For almond powder mix

1. Almonds- 15 nos
2. Cashew nuts-10 nos
3. Pistachios-10 nos
4. Saffron-few strands
5. Cardamom powder-1/2 tsp
6. Turmeric powder-1 pinch(optional)

Instructions:

In a blender add soaked and peeled almonds and just enough water.Blend to form a smooth paste.Keep aside.

To prepare 'almond powder mix' ,combine all the ingredients listed under 'For almond powder mix' in a blender ,pulse to form a fine powder.Keep aside.

In a saucepan add milk and bring it to a boil.Cook for few more minutes or until it turns slightly thick,stirring well in between.Add the almond paste ,saffron,cardamom and sugar.Cook for 2 to 3 minutes,stirring continuously.

Add the almond mix powder according to your taste and mix well.I used about 1.5 tbsp.(remaining powder can be stored in an airtight container for later use)

This can be served hot or cold.

Notes:

• The leftover almond powder mix can be used to make a quick and  delicious drink,all you have to do is,just add 1 tbsp of it to a cup of cold/hot milk and add sugar to taste,mix well and serve immediately.
• For best results use freshly ground cardamom powder.

WHITE BREAD / SWEET MILK BREAD

Makes- 1 Loaf
Ingredients

1. Active dry yeast- 1 and 1/4 tsp
2. Luke warm milk- 3/4 cup
3. Sugar- 2  tbsp ( see notes)
4. All purpose flour- 2 and 1/4 Cups (1/4 cup or more if required)( see notes)
5. Melted butter/Olive oil- 2 tbsp+ more for brushing (  i used olive oil)
6. Salt-to taste

Method

• Brush a loaf pan ( i used 8"x 4" loaf pan) with butter or line it with parchment paper.Preheat oven to 180 Deg C.
• In a bowl,combine together yeast,milk and sugar.Keep this aside for 10 to 15 minutes or until the mixture is frothy.
• In a large mixing bowl,whisk together all purpose flour and salt.Next add melted butter /oil and mix well using your fingers.

• Slowly add the milk mixture into the flour mixture and mix well until combined.(The dough will be a bit sticky.You can add few tablespoons of flour if you are finding it difficult to handle.)Transfer the dough to a floured surface and knead well for 10 to 12 minutes.The dough should be soft and elastic.Transfer the dough to a greased bowl

• Cover it with a clean kitchen towel ,and leave to rise in a warm place until doubled in volume for about 1 to 1 and 1/2 hours.Punch down the risen dough using your fist.

• Form into a loaf shape and place in the prepared pan,seam-side down.Cover and let rise in a warm place until almost doubled in volume ,about 45 minutes.
• Bake for about 30 to 35 minutes.(if the top browns too quickly,loosely cover it with foil.)

• Lightly brush the top and the sides with melted butter/oil.Allow it to cool a bit before slicing.

Notes:

• Start with 2 cups flour and slowly add more as required.(If you add too much flour the dough will be dry and the bread will turn out to be hard and dry.)The dough should be a bit sticky and as you knead the dough, it will be easy to handle and less sticky .
• 1 used 1/2 cup whole wheat flour and 1 and 3/4 cup all purpose flour.
• I used about 2 and 1/4 tbsp of sugar and it was moderately sweet.Adjust the sweetness according to your taste.

NO BAKE CARAMEL PUDDING PIE

Makes : one 6" pie
Ingredients

For Crust

1. Marie biscuits (powdered)- 15 to 20 nos( see note)
2. Butter-2 1/2 tbsp

For Caramel pudding Layer

1. Sugar-1/4 cup
2. Butter-1 tsp
3. Milk-1/2 cup+ 1/4 cup
4. Corn flour- 2 tsp
5. Vanilla essence- 1/2 tsp

For Chocolate Ganache

1. Dark Chocolate -Chopped-1/4 cup
2. Cream-1/4 cup

Method

• Line a 6" Pie pan or a cake tin with plastic wrap or foil and keep aside.You can use a pie pan with a removable bottom instead .

To prepare the crust

• Heat 2 1/2 tbsp butter in a pan and add powdered biscuit.
• Mix well and cook until the color turns to golden brown.Stir continuously to prevent it from burning.
• Allow this to cool slightly.Using a spoon,press this evenly over the bottom and sides of the prepared pie pan.Refrigerate until required or place it in the freezer for 10 to 15 minutes.

To prepare caramel pudding layer,

• Combine cornflour with 1/4 cup milk and keep aside.
• In heavy bottomed pan,melt sugar over a medium low flame.( Keep an eye so that you do not burn it,coz burnt caramel tastes bitter)
• When the color changes to golden brown, pour in 1/2 cup milk and stir well.( do this carefully as it might splutter).Bring this to just under a boil.
• Now slowly add the cornflour milk mixture and stir well.Cook over a medium low flame,stirring continuously, until it is thick.
• Allow this to cool slightly.Add vanilla essence .Mix well and pour this over the prepared crust.Refrigerate until it is almost set.

To prepare the ganache layer,

• Heat cream to just under a boil.Pour this into a bowl and add grated chocolate.Mix well until smooth.
• Pour this over the caramel layer.
• Refrigerate for at least 4 hours or until completely set.
• Top with chocolate sauce or grated chocolate just before serving.

STEP BY STEP PICTURES

To prepare the crust

Place the biscuits in a sealable plastic bag and crush it using a rolling pin.You can also use a blender ,if required.

Heat 2 1/2 tbsp butter in a pan and add powdered biscuit.

Mix well and cook until the color turns to golden brown.Stir continuously to prevent it from burning.Allow this to cool slightly.

Line a pie pan/cake tin with plastic wrap or aluminium foil.Using a spoon,press the biscuit crumbs evenly over the bottom and sides of the prepared pan.

Refrigerate until required or place it in the freezer for 10 to 15 minutes.

To prepare caramel pudding layer,

Combine cornflour with 1/4 cup milk and keep aside.

In heavy bottomed pan,melt sugar over a medium low flame.

When the color changes to golden brown, pour in 1/2 cup milk and stir well.( do this carefully as it might splutter).Bring this to just under a boil.Now slowly add the cornflour- milk mixture and stir well.Cook over a medium low flame,stirring continuously, until it is thick.

Allow this to cool slightly.Add vanilla essence.

Mix well and pour this over the prepared crust.Refrigerate until it is almost set.

To prepare the ganache layer,

Heat cream to just under a boil.Pour this into a bowl and add grated chocolate.Mix well until smooth.

Pour this over the caramel layer.
Refrigerate for at least 4 hours or until completely set.

Carefully remove the pie from the pan/tin.Top with chocolate sauce or grated chocolate just before serving.