Eggless no-oven Wheat Chocolate cake recipe

Eggless no-oven Wheat Chocolate cake recipe ( for 1+ toddlers & kids )

Moist eggless wheat chocolate birthday cake recipe without oven ” ..




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Ingredients:
( for eggless wheat chocolate cake )
3/4  cup – sugar ( 150 gms )
1/2 cup – butter ( 100 gms )
1/4 cup – oil ( 2 tbsp )
1/4 cup – yogurt / curd ( 2 tbsp )
1 cup – milk ( 200 ml )
1 cup – whole wheat flour (atta) ( 220 gms )
1/2 cup – cocoa powder ( 100 gms )
3/4 tsp – baking powder
1/4 tsp – baking soda
1/4 tsp – salt

Ingredients: ( for dark chocolate icing )
100 gms – cream ( 1/2 cup )
1/4 cup – sugar ( 2 tbsp )
1 tsp – vanilla essence
250 gms – baking/cooking dark chocolate

Ingredients: ( for decoration )
50 gms – cream ( 1/4 cup )
100 gms – baking/cooking white chocolate

Method:

Step 1)
Get ready with all the ingredients ..
Step 2) Line the cake pan with baking paper and brush with melted butter ..
Step 3) Into a bowl, add the sugar, butter and whisk until creamy .. ( for 1 minute )..
Step 4) Add the oil, yogurt and whisk for 30 seconds ..
Step 5) Into a strainer or sifter, add the wheat flour, cocoa, baking powder, baking soda, salt and mix ..
Step 6) Sift in 3 batches and whisk in circular motion.. ( it will be thick towards the end )..
Step 7) Pour little milk at a time and make a smooth free-flowing batter
Step 8) Using a flat spatula, fold the batter ( 5 – 6 times )..
Step 9) Pour into the greased cake pan ..
 
Step 10) To cook the cake:
  • Take a pressure cooker or a heavy pan..
  • add 1 cup salt and spread evenly..
  • place a pressure cooker stand or a tall stand (like this)
  • remove the rubber gasket.. and place the lid on top
  • Heat on high for 5 minutes ..
  • carefully, place the cake on the stand ..
  • Place lid on top ( no rubber gasket )..
  • Heat on high for 5 minutes ..
  • After 5 minutes, reduce to medium and cook for 35 minutes ( or until cooked )..
  • After 35 minutes, check with a toothpick by inserting in the centre of the cake.. should be dry ( no sticky batter ) .. if there is cake crumbs sticking to the toothpick, press and feel if it’s sticky or dry cake.. if dry, the cake is ready..
  • if the toothpick is sticky, cook for another 10 minutes..
  • It took 40 minutes for me .. once ready, takeout and place on a cake cooling rack for 2 minutes
  • Run a knife around the edges and carefully flip the cake pan on to another plate.. After 2 minutes, slowly remove the cakepan
  • If the cake is sticking to the pan, do this.. ( wet a kitchen tissue with cold water, squeeze out excess water and wipe on top & sides of cake pan .. let it sit for 2 minutes.. now remove the cake tin.. hopefully, the cake comes off the pan 😀
  • Gently, remove the baking paper/wax paper ( if it’s sticking to the cake ).. Flip the cake.. and let it cool completely before icing ( can take from 3 – 5 hours ).. to speedup, you can refrigerate the cake for 1 – 2 hours..

Step 11) As the cake is cooling, make the chocolate icing

  • Into a pan, pour 100ml cream, 1 tbsp sugar, 1 tsp vanilla
  • Bring it to a boil.. once it boils, turn off and pour into a bowl
  • Add 250gms dark chocolate pieces ( cooking/baking chocolate)
  • Mix until smooth.. Let it cool down.. shoul be thick for icing ( takes 1 – 2 hours ).. you can speedup by placing in a bowl of cold water or refrigerate for 30 minutes..

Step 12) If you like to decorate ( to write ‘happy birthday’ or other simple decoration ), you can make this easy ‘ White chocolate icing

  • Into a pan, pour 1/4 cup cream (50ml) and bring it to a boil
  • Once it boils, remvoe from heat
  • Add 100gms white chocolate pieces ( cooking/baking white chocolate )
  • Mix until smooth.. let it cool down.. should be thick for decoration ( takes 1 – 2 hours ).. to speedup, place in a bowl of cold water or refrigerate for 30 minutes
  • Once the icing is thick, place in a ziploc bag or plastic bag and tie the top..
  • Cut the tip of the bag to make a tiny hole..

Step 13) Once the cake is completely cool,.. start icing..

  • first, trim the top of cake to level it ( top should be flat without uneven surface ).. use a serrated or bread knife to trim the cake (as this will prevent the cake from breaking .. and cuts easily ).. ( you can check the above video for this part )
  • Place some chocolate icing on top ( icing should be thick ) and smoothen the top..
  • Place some icing towards the edges and coat the sides of the cake
  • For tips about ‘ how to easily ice the cake ‘ check the above video ‘ )
  • Once you finish icing, decorate with white chocolate icing as you wish ! .. i just wrote ‘ Happy Birthday ‘ 😀

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  • You can make this cake 2 – 3 days ahead of birthday.. place a big plastic bowl or pan over the cake ( careful not to touch the top or sides of the cake ) and refrigerate until the BIG Day !.. ( you can see the above video as how I refrigerated ) ..
  • Remember to takeout the cake 1 – 2 hours before cutting ( let it sit in room temperature until cutting for a MOIST delicious melt-in-mouth CAKE 😀 ..and ennn..joooyyy.. 😀

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10 Dinner recipes for 2+ year toddlers & kids

10 Dinner recipes for 2+ year toddlers & kids ( Indian toddler & kids dinner recipes )

 




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Recipe #1 – Aloo Mushroom Paratha

Ingredients: ( for #1 – Aloo Mushroom Paratha )

2 – boiled potatoes ( peeled & mashed )
1 cup – chopped mushroom
1 – onion ( chopped )
1/2 tsp – ginger ( finely chopped )
1/2 tsp – turmeric powder
1/2 tsp – chilli powder
1 tbsp – coriander powder
1 tbsp – oil
1 tbsp – coriander leaves ( chopped)
salt to taste

Parata dough / roti dough ( to make 10 parathas )


Method:

Step 1) Get ready with all the ingredients

Step 2) Heat a pan and pour 1 tbsp oil

Step 3) Add 1 chopped onion, 1/2 tsp chopped ginger and cook until soft ..

Step 4) Add 1 cup chopped mushroom and mix..

Step 5) Add salt and cook for 5 minutes on medium-heat ( until the mushroom shrinks and becomes soft)

Step 6) Add the spice powders and mix..

Step 7) Add 2 mashed potato and mix well ..

Step 8) Add the coriander leaves and turn off the heat..

Aloo mushroom masala ready ..

To make aloo mushroom paratha:

  • Roll a small dough ball into a paratha (roti/flat bread)
  • place some aloo mushroom masala on 1 side
  • bring the other end over and seal the edges  ( looks like a semi-circle )
  • Heat a tawa/griddle and cook the mushroom paratha until brown on bottom
  • Flip, add some ghee on top and cook until other side browns
  • Flip again, add some ghee on top.. press and cook
  • Final flip.. press and cook for 20 seconds.. remove from heat

Tasty ‘Aloo Mushroom paratha’ is ready.. Serve with yogurt / curd  ..

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Recipe #2 – Chicken Penne Pasta (indian style)

Ingredients: ( for #2 – Chicken Pasta )

1 cup – brinjal or zucchini (sliced into 1″ pieces)
1 cup – bellpepper / capsicum (cut into 1″ pieces)
1 – tomato (pureed or blended)
1 – onion (sliced)
1 – garlic ( finely chopped )
2 tbsp – oil
optional ( 1/2 cup – parmesan cheese )

To marinate chicken:
2 – boneless chicken breast ( cut into 1″ pieces )
1/2 tsp – turmeric powder, 1/2 tsp – chilli powder,
1/4 tsp – pepper, 2 tsp – coriander powder,
1/2 tsp – cumin powder, 1 tsp – salt)

To cook pasta:
1 cup – penne (pasta) or (you can also use macaroni)
6 cups – water (to boil) …
1 tsp – salt

Method:

Step 1) Marinate the chicken pieces with salt and (spice powders – turmeric powder, chilli powder, pepper powder, coriander powder, cumin powder )..

Step 2) Boil the water, add salt, penne pasta and cook until the pasta becomes soft ( takes 10 -12 minutes )

Step 3) Heat a pan and pour 2 tbsp of oil ..

Step 4) Add 1 onion, 1 garlic and cook for 2 minutes ..

Step 5) Add the marinated chicken and cook for 10 minutes on medium-heat ..

Step 6) Add 1 cup of bellpepper, brinjal (or zucchini) and cook for 4 minutes on medium-heat ..

Step 7) Add salt, tomato puree and cook for 5 minutes on medium heat ..

Step 8) Drain the pasta, add to the chicken pan and gently mix for 1 minute..

Step 9) Finally, add the parmesan cheese, scatter on top and TURN OFF the heat ..

Cheesy Chicken Pasta ready ..

To Serve 2 – 5 year kids: Cut the pasta into small bite-size pieces and serve ..

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Recipe #3 – Easy Veg Noodles

Ingredients: ( for #3 – Easy Veg noodles )

1 cup – chopped vegetables ( carrot, beans, corn, peas)
1 – onion ( chopped )
1tsp – ginger-garlic paste ( or crushed )
1 – tomato (chopped)
2 tbsp – tomato sauce ( or ketchup )
1/2 tsp – turmeric powder
1/4 tsp – chilli powder
2 tsp – coriander powder
1 tbsp – oil
1 tbsp – coriander leaves or parsley ( chopped)
salt to taste

To cook noodles:

300 gms – any noodles ( or sphagetti or fettucine )
8 cups / 1 litre – water
1/2 tsp – salt


Method:

note: you can use any noodles for this recipe. ( I used ‘ San Remo’s Fettucine noodles ‘ )..

Step 1)
Boil 8 cups (1 litre) of water with 1/2 tsp of salt ..
Step 2) When it boils, add 300gms noodles and cook until soft on medium-heat ..
Step 3) Heat a pan.. pour 1 tbsp oil ..
Step 4) Add 1 chopped onion, 1 tsp ginger-garlic paste and cook for 2 minutes ..
Step 5) Add 1 cup chopped vegetables (carrot, beans, peas, corn ) and cook for 10 minutes ..
Step 6) Add salt and spice powders ( 1/2 tsp turmeric, 1/4 tsp chilli, 2 tsp coriander powder ) and mix..
Step 7) Add 1 chopped tomato and cook until soft ..
Step 8) Drain the noodles and add to the vegetable pan..
Step 9) Add 2 tbsp tomato sauce and coriander leaves. Mix for a minute and TURN OFF the heat ..

Easy Veg noodles ready ! .. Kids favourite !! 😀

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Recipe #4 – Anda (egg) paratha

Ingredients: ( for #4 – Anda paratha / egg flatbread )

1 – egg
pinch of salt
pinch of pepper
oil/ghee as needed
paratha dough / chappati dough/roti dough – to make paratha

Method:
Step 1) Beat 1 egg with a pinch of salt & pepper ..
Step 2) Cook the rolled paratha/roti on hot tawa/skillet ..
Step 3) Flip and spread 1/4 cup of beaten egg .. Cook until the egg looks set ( takes 1 minute ) ..
Step 4) Once the top looks set, pour a tsp of oil, flip and cook the egg-side for 1 minute ..   Spread some oil or ghee on top and gently press and cook for 10 seconds ..
Step 5) Final flip .. and cook for 20 seconds ..

Anda (egg) paratha ready ..

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Recipe #5 – Cheese pizza

Cheeze Pizza is very easy to make and kids simply love it ! ..
For full recipe, click the link here -> www.c4cooking.com/cheese-pizza-recipe/
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Recipe #6 – Egg Dosa


Ingredients: ( for #6 – Egg Dosa )

1 cup – dosa batter
1 – egg ( beaten )
pinch of pepper
pinch of salt
oil or ghee ( to sprinkle on top )

Method:
Step 1) Beat 1 egg..
Step 2) Grease the dosa pan/ griddle with little oil..
Step 3) Pour 1/4 cup of dosa batter and swirl into thin dosa
Step 4) Immediately, pour some beaten egg on top ..
Step 5) Add a pinch of pepper and salt on top. Cook until the egg looks set ..
Step 6) Sprinkle some oil.. flip and cook for 1 minute ..
Gently release the bottom-egg-side and takeout to a plate..

Egg Dosa ready !..  For 2 – 5 year olds, cut into small pieces and serve ..

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Recipe #7 – Ghee Lachha paratha (layer paratha)

Ingredients: ( for #7 – ghee lachha paratha )

1 cup – atta ( wheat flour )
1/4 tsp – salt
1 tsp – oil
ghee – as needed
water – as needed

Method:
Step 1) Into a bowl, add 1 cup atta (wheat flour), salt, water as needed and make a soft dough
Step 2) Grease with little oil and make small dough balls
Step 3) Dust and roll into a big paratha (flatbread)
Step 4) Spread some ghee, make 1″ pleats from 1 end to other end .. ( it will become like a straight dough stick ).. now roll from one end to other (like pinwheel) and tuck the edges under ..( you can see the video for this step )
Step 5) Dust and roll again into a paratha (flat bread)
Step 6) Heat a tawa/skillet.. cook bottom side for 40 seconds or until light brown ..
Step 7) Flip and spread some ghee on top .. Cook other side for 20 seconds or until light brown
Step 8) Flip and spread some ghee on top.. ( Press and cook )
Step 9) Final flip .. cook for 20 seconds and remvoe from heat..

Ghee Lachha paratha ready !.. Serve plain or with yogurt(curd) ..

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Recipe #8 – Egg Noodles

Ingredients: ( for #8 – Egg noodles )

3 – eggs
1 – onion ( thinly sliced)
1 – carrot ( thinly cut )
15 beans – cut into thin 1″ pieces
1/2 tsp – ginger garlic paste
1 – green chilli ( whole .. do not chop for kids )
1/2 tsp – turmeric powder
1/4 tsp – chilli powder
1 tbsp – coriander powder
pinch – pepper powder
1 tbsp – coriander leaves (chopped)
salt to taste
1 tbsp – oil

To cook noodles:

300 gms – any noodles ( or sphagetti or fettucine or maggi)
8 cups / 1 litre – water
1/2 tsp – salt

Method:

Step 1)
Get ready with all the ingredients
Step 2) Boil 1 litre/8 cups of water, add a tsp of salt, 300 gms noodles and cook until soft..
Step 3) Heat a big pan/wok and pour a tbsp of oil ..
Step 4) Add 1 thinly sliced onion and cook until soft..
Step 5) Add a tsp of ginger-garlic paste and fry for a minute
Step 6) Add thinly sliced carrot(1), beans(15) and cook until soft ..
Step 7) Move to the side, add a tsp of oil, pour 3 beaten egg and scramble until soft ..
Step 8) When the egg starts thickening, mix everything and cook for 1 minute ..
Step 9) Add the spice powders, salt, coriander leaves and cook for 1 minute on low heat ..
Step 10) Drain the noodles and add to the egg-pan
Step 11) Pour a tbsp of oil, mix and fry for 3 minutes on medium-heat and TURN OFF the heat ..

yummy Egg Noodles ready !..

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Recipe #9 –  Roti & Chicken Curry

Ingredients: ( for #9 – Roti & chicken curry )

For chicken curry:
1 – chicken ( cut into pieces ) .. you can also use boneless chicken
1 – onion ( paste )
2 tsp – ginger garlic paste
1 – bell pepper / capsicum ( de-seeded and chopped to 1″ pieces )
1 tbsp – coriander leaves (chopped)
salt to taste
1 tbsp – ghee
1/2 – lemon juice
1/4 cup – water
2 cardamom, 2 cloves, 1″ cinnamon stick

Spice powders:

1/2 tsp – turmeric powder
1/2 tsp – chilli powder
1 tbsp – coriander powder
1 tbsp -fennel powder
1/4 tsp – pepper powder

Method:
Step 1) Get ready with all the ingredients
Step 2) Clean the chicken & place in a colander..
Step 3) Heat a pan and add a tbsp of ghee..
Step 4) Add 2 cardamoms, 2 cloves, 1″ cinnamon stick
Step 5) Add 1 onion paste and fry for 2 minutes ..
Step 6) Add 2 tsp ginger-garlic paste and fry for a minute
Step 7) Add chicken, spice powders, salt, lemon juice, 1/4 cup water and cook on high for 5 minutes..
Step 8) Add 1 chopped bellpepper(capsicum).. Cover and cook on low heat for 15 minutes ..
Step 9) Finally, add some coriander leaves and TURN OFF the heat ..
D-licious Chicken curry ready .. serve with roti/paratha..
Here is ‘ soft tawa roti/chappati recipe ‘ – http://www.c4cooking.com/chappati-recipe-soft-tawa-chappati/

For 2 – 5 year kids, cut the chicken into small pieces and serve..

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Recipe #10 – Oothappam Dosa

Ingredients: ( for #10 – oothappam dosa )

1 cup – dosa batter
1 tsp – oil ( to grease the pan)

Method:
Step 1) Grease a dosa pan/griddle.. and pour 1/4 cup of dosa batter
Step 2) After a minute (when holes form on top), flip and cook for 40 seconds ..
Step 3) Flip .. add little curry on top ( any curry .. just little ) .. Remove from pan .. and serve warm ..

Kids love this soft oothappam dosa..

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Tips:

5 Healthy Snacks for toddlers & kids

5 Healthy Snack Recipes ( for 2+ year toddlers & kids )

 




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Recipe #1 – Chana ( chickpea ) snack

Ingredients: ( for #1 – chana (chickpea) snack )

1/2 cup – chana / chickpea ( soaked )
1 cup – water
pinch – turmeric powder
pinch – pepper powder
salt to taste

Method:
Step 1) Get ready with all the ingredients..
Step 2) Into a saucepan, add 1/2 cup soaked chana, 1 cup water, pinch of salt, pepper & turmeric powder
Step 3) Cover, heat on high and bring it to a boil ..
Step 4) Once it boils, reduce to medium-low ( ‘#3’ on numbered cooktops ) and cook for 20 minutes..

Once ready, strain the chana, place into a bowl and serve when slightly warm..

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Recipe #2 – Aval ( brown poha / flattened rice) Snack


Ingredients:
( for #2 – aval (brown poha) snack )

1 cup – aval / brown poha ( flattened rice )
1/2 cup – coconut ( grated )
1/4 cup – cashew nuts ( chopped )
1 tbsp  – ghee
1 tbsp – jaggery or raw sugar ( add to taste )
2 – cardamom ( or a pinch of cardamom powder)

Method:
Step 1) Get ready with all the ingredients ..
Step 2) Wash the aval/poha in a bowl of water and filter using a colander/strainer ..
Step 3) Heat a pan and add 1 tbsp ghee
Step 4) Add 1/4 cup chopped cashew and fry until golden..
Step 5) Add 2 cardamom and cook for 5 seconds..
Step 6) Add the aval/poha and cook for 3 minutes on medium-low heat.. ( keep mixing )..
Step 7) Add 1 tbsp jaggery or raw sugar, 1/4 cup grated coconut, mix for a minute and turn off the heat ..

Place 1/2 cup of aval/poha mix into a bowl ..and serve when slightly warm..

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Recipe #3 – Berry Yogurt Snack


Ingredients: ( for #3 – berry yogurt snack )

3/4 cup – yogurt ( thick / full fat yogurt/curd )
4 – strawberry ( chopped)
1/2 cup – blueberry ( or raspberry )

Method:
Step 1) Get ready with all the ingredients ..

Step 2) Into a bowl, add 3/4 cup yogurt, 1/2 cup blueberries, 4 strawberries (chopped)..  mix and serve ..  ( this is a great summertime snack ) ..

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Recipe #4 – Cashew & Raisin


Ingredients: ( for #4 – dry fruit & nut snacks )

10 – cashews ( chopped )
1 tbsp – raisins

Method:

Step 1) Into a bowl, add 10 chopped cashews, 1 tbsp raisin and serve ..

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Recipe #5 – Green gram ( moong bean ) Snack


Ingredients: ( for #5 – moong bean snack )

1/2 cup – moong bean ( green gram ) (soaked )
1 cup – water
1/4 cup – coconut (grated)
1/2 tsp – jaggery or raw sugar
pinch – salt

Method:
Step 1) Get ready with all the ingredients ..
Step 2) Into a sauce pan, add 1/2 cup soaked moong bean (green gram), 1 cup water and pinch of salt
Step 3) Cover, heat on high and bring it to a boil ..
Step 4) Once it starts boiling, reduce to medium-low (#3 on numbered cooktops) and cook for 15 minutes..

Step 5) Once ready, place a cup of moong bean in a bowl, add 1/4 cup coconut, 1/2 tsp raw sugar or jaggery .. mix and serve when warm..

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Christmas Cherry cupcakes recipe

Christmas Cherry Cupcakes recipe

Easy Christmas themed cupcake recipe ‘ ..

 

 




 

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Ingredients:
( for Christmas cherry cupcakes )

2 – eggs
1/2 cup – sugar
1/4 cup – milk
3/4 tsp – baking powder
1/2 cup or 100 gms – butter (unsalted or baking butter )
1 cup or 250 gms – all purpose flour ( maida / plain flour )
1/2 tsp – vanilla essence ( or 1/ 4 tsp vanilla bean paste )
1/2 cup – glazed/candied cherries chopped ( red & green )

For buttercream frosting:

1/2 cup or 100 gms – butter (unsalted or baking butter )
1/3 cup or 80 gms – sugar
some chopped glazed/candied cherry for decoration

Method:

Step 1)
Get ready with all the ingredients ..
Step 2) Preheat the oven for 10 minutes at 180C / 350F ..
Step 3) Grease the cupcake liners with melted butter ..
Step 4) Into a bowl, add 1/2 cup melted butter, 1/2 cup sugar and whisk for 30 seconds into a creamy batter..
Step 5) Add 2 eggs and whisk for 30 seconds until creamy
Step 6) Add 1/2 tsp vanilla essence and whisk for 10 seconds ..
Step 7) Into a sifter, add 1 cup flour, 3/4 tsp baking powder and sift in ( 2 batches ) into the batter bowl ..
Step 8) Pour a tbsp of milk at a time and gently fold into a smooth batter ..
  For next step, I used red & green cherry glace ( candied cherry/glazed cherry )..
Step 9) Add 1/2 cup chopped glazed cherry and fold with a spatula ( for 5 – 6 times ) ..
Step 10) Fill half of greased cupcake liners with batter ..
Step 11) Bake at 180C / 350F until golden on top ( and when a toothpick inserted comes out clean )..
 To check if ready, test by inserting a toothpick and it should come out clean .. takeout once ready ..

next
.. make buttercream frosting..
  • Into a bowl, add 1/2 cup unsalted butter (100 gms ), 1/3 cup ( 80gms ) sugar
  • whisk until fluffy and stiff peak forms ( takes 2 minutes )..
  • simply frost the cupcakes with an icing bag ( or with a spoon like in video ) ..
  • top with chopped cherry glace ..

Christmas Cherry cupcakes ready ! .. Enjoy 😀 .. .. ..Merry Christmas ..

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5 Eggless NO-OVEN Mugcakes & Steel cupcakes

5 Eggless (no-oven) mugcakes & steel-cup cakes ( how to make cake batter without oven and beater/machine )

 

 




 

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Recipe #1 – Basic eggless sponge mugcake (no-oven)

Ingredients: ( for #1 – basic eggless sponge mugcake / cupcake )

1/2 cup – yogurt ( curd ) ( use thick full-fat yogurt / curd )
1/2 cup – sugar
1/4 cup – milk
3/4 tsp – baking powder
1/2 cup or 100 gms – butter (unsalted or baking butter )
1 cup or 250 gms – all purpose flour ( maida / plain flour )
1/2 tsp – vanilla essence ( or 1/ 4 tsp vanilla bean paste )
note:
Use this basic cake batter for all 5 cake recipes

Method:

Step 1)
Get ready with all the ingredients ..
Step 2) Grease the mugs or cups with melted butter ..
( use microwave safe / oven safe or steel mugs & cups )
Step 3) Into a bowl, add 1/2 cup melted butter, 1/2 cup sugar and whisk for 30 seconds into a creamy batter..
Step 4) Add 1/2 cup yogurt (curd) and whisk for 30 seconds until creamy ..
Step 5) Add 1/2 tsp vanilla essence and whisk for 10 seconds ..
Step 6) Into a sifter, add 1 cup flour, 3/4 tsp baking powder and sift in ( 2 batches ) into the batter bowl .. and genlty mix in using the whisk (like folding motion) or fold using a flat spatula..
Step 7) Pour a tbsp of milk at a time and gently fold into a smooth batter ..
Step 8) Using a flat spatula fold the batter ( 5 – 6 times ) ..
Step 9) Fill half of greased mugs or cups with batter ..

Step 10)
This step is for cooking the mugcakes:
  • Into a pressure cooker or heavy deep-pan, add 1 cup salt or sand and spread evenly ..
  • Place a stand inside the cooker ..
  • Remove rubber gasket from pressure cooker lid (you can also use a steel lid)
  • Cover with the lid
  • Heat on high for 4 minutes
  • place a steel plate (or dhokla pan or cake pan) on the stand
  • arrange the mugcakes on the pan
  • cover with the lid ( If using pressure cooker lid, no-gasket & no-whistle/weight)
  • cook on high heat for 3 minutes
  • After 3 minutes, reduce the heat to medium and cook for 20 – 25 minutes ( or when a toothpick inserted comes out clean) ..
  • Check after 20 minutes by poking a toothpick in the centre of the cake.. if it looks clean (without any sticky batter, it’s ready) .. (if not ready yet, cook for 2 or 3 more minutes, test again and remove the mugcakes)
  • Once the mugcakes are ready, remove them from the pan.
  • Eat from the mug or take out ( by running a knife around the edges of the cake and flip )..
  • Soft spongy eggless mugcakes ready ! .. enjoy 😀

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Recipe #2 – Chocolate chip ( katori / steel-cupcakes ) (no-oven)

Ingredients: ( for #2 – eggless chocolate chip katori / steel-cupcakes)

basic sponge cake batter ( made in recipe #1 )
1/2 cup – chocolate chips

Method:

Step 1)
For this cake recipe, you will need the basic sponge cake batter (made in recipe #1 ) and chocolate chips
Step 2) Grease the katori (small steel bowls) with melted butter..  ( you can also use mugs )

Step 3) Fill half of the katori (bowls) with cake batter..

Step 4) Sprinkle some chocolate chips on top ..

Step 5) This step is for cooking the mugcakes:

  • Into a pressure cooker or heavy deep-pan, add 1 cup salt or sand and spread evenly ..
  • Place a stand inside the cooker ..
  • Remove rubber gasket from pressure cooker lid (you can also use a steel lid)
  • Cover with the lid
  • Heat on high for 4 minutes

Step 6) Place the cake pan into the pressure cooker. Cover with the lid and heat on high for 3 minutes .

Step 7) After 3 minutes, reduce to medium and cook for 20 minutes ( or until cooked )..

Check after 20 minutes with a toothpick .. If it comes out clean, cake is ready ..

  • Takeout and remove the katori / steel-cupcakes from the pan ..
  • eat from the katori or run a knife along the edges and flip to remove them

chocolate chip steel-cupcakes ready !.. enjoy 😀

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Recipe #3 – Date & nut eggless steel-cup cake (no-oven)
 

Ingredients:( for #3 – eggless date & nut steel cupcakes)

basic sponge cake batter ( made in recipe #1 )
2 – dates ( finely chopped )
1/4 cup – cashew ( or almonds finely chopped )

Method:
Step 1) For this cake, you will need the basic sponge cake batter
(made in recipe #1), 2 dates chopped and 1/4 cup chopped cashews..
Step 2) Grease the cupcake liner (katori or mugs) with melted butter ..
Step 3) Into the cake batter, add 1 tbsp finely chopped cashew, 2 chopped dates and gently fold ( 5 – 6 times )..
Step 4) Fill half of the cupcake liner (mugs or katori) with the batter ..

Step 5) This step is for cooking the cupcakes:

  • Into a pressure cooker or heavy deep-pan, add 1 cup salt or sand and spread evenly ..
  • Place a stand inside the cooker ..
  • Remove rubber gasket from pressure cooker lid (you can also use a steel lid)
  • Cover with the lid
  • Heat on high for 4 minutes
Step 6) Place the date & nut cupcakes, cover with lid.. Heat on high for 3 minutes ..
Step 7) After 3 minutes, reduce to medium and cook for 20 minutes ( or until cooked )..

After 20 minutes, check if ready with a toothpick .. take out and enjoy yummy date & nut cupcakes 😀

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Recipe #4 – Eggless Chocolate mugcakes recipe (no-oven)

Ingredients: ( for #4 – eggless chocolate mugcakes)

basic sponge cake batter ( made in recipe #1 )
1/4 cup – cocoa powder

Method:

Step 1)
For this cake recipe, you will need the basic sponge cake batter ( made in recipe #1 ) and 1/4 cup cocoa powder
Step 2) Grease the mugs or cups with melted butter ..
Step 3) Add 1/4 cup cocoa powder to the cake batter, (add a tbsp of milk if thick) and fold in with a spatula ( for 5 – 6 times ) .. the batter should be smooth..
Step 4) Fill half of the mugs with cake batter ..

Step 5)  This step is for cooking the cupcakes:

  • Into a pressure cooker or heavy deep-pan, add 1 cup salt or sand and spread evenly ..
  • Place a stand inside the cooker ..
  • Remove rubber gasket from pressure cooker lid (you can also use a steel lid)
  • Cover with the lid
  • Heat on high for 4 minutes
Step 6) Place the chocolate mugcakes, cover with a lid .. Heat on high for 3 minutes ..
Step 7) After 3 minutes, reduce to medium and cook for 20 minutes ( or until cooked )..
After 20 minutes, check with a toothpick.. if comes out clean, it’s ready !..

takeout the chocolate mugs out of the pan .. eat from mug or run a knife along the edges, flip and enjoy warm ! 😀

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Recipe #5 – Eggless Nutella mugcakes (no-oven)

Ingredients: ( for #5 – nutella mugcakes)

basic sponge cake batter ( made in recipe #1 )
1 tsp nutella per cup ( or any chocolate spread)


Method:

Step 1) For this cake, you will need the basic sponge cake batter (made in recipe #1) and nutella (or any chocolate spread ) ..
Step 2) Grease the mugs or cups with melted butter ..
Step 3) Pour a tbsp of cake batter into the mugs..
Step 4) Place a tsp of nutella ( or any chocolate spread) in the centre of the batter
Step 5) Top with batter ( Fill half the cup only)

Step 6)  This step is for cooking the mugcakes:

  • Into a pressure cooker or heavy deep-pan, add 1 cup salt or sand and spread evenly ..
  • Place a stand inside the cooker ..
  • Remove rubber gasket from pressure cooker lid (you can also use a steel lid)
  • Cover with the lid
  • Heat on high for 4 minutes
Step 7) Place the nutella mugcakes, cover with lid.. Heat on high for 3 minutes ..
Step 8) After 3 minutes, reduce to medium and cook for 20 minutes ( or until cooked )..
Check after 20 minutes, .. for this cake, do the toothpick test along the sides (as the centre is filled with nutella) .. once the toothpick inserted on the side comes out clean, take out the mugcakes ..

Enjoy warm from mug or take out and eat like cupcakes ! .. YUMMY 😀

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Tips:
  • While using cupcake liner for this method, the pressure cooker stand can burn the bottom of the cupcakes as it sits close to the hot salt/sand .. (this doesn’t happen with mugs & steel cups / katori )..
  • To prevent the bottom of cupcakes from burning (while using cupcake liner) – Use a tall stand to bake ( look this video-> 6 eggless no-oven mugcakes for this tip in this recipe #3 and recipe #1 ).. you will get golden brown cupcake base with this tip ..
  • For mugcake, use heatproof glass/ceramic ‘ microwave safe or heat proof or ramekins or oven proof mugs/cups’ ..
  • Once the salt cools down, store in a container and use any number of times for this method..
  • For oven baking: Preheat the oven at 180C/350F and bake for 15 – 20 minutes or until golden ( or when ready with the toothpick test )

10 Vegetable stirfry recipes ( for 2+ toddlers & kids )

10 Vegetable stirfry recipes ( for 2+ toddlers & kids )

 




10 Vegetable stirfry toddler kids


Recipe #1 – Green Beans stirfry

Ingredients: ( for #1 – green beans stirfry )

1 cup – green beans ( cut into 1 inch pieces )
2 tsp – oil
1/4 tsp – turmeric powder
1/4 tsp – coriander powder
pinch – chilli powder
salt to taste

Method:
Step 1) Heat a fry pan and pour 2 tsp oil..
Step 2) Add 1 cup green beans (cut into 1inch pieces) and stirfry until soft ( takes 3 – 5 minutes )..
Step 3) Add 1/4 tsp turmeric powder, pinch of chilli powder, 1/4 tsp coriander powder, salt.  Cook for 2 minutes..

Once ready, place on a plate and let it cool .. Serve when slightly warm .. You can serve

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Recipe #2 – Cauliflower & Peas stirfry

Ingredients: ( for #2 – cauliflower & peas stirfry )
1 cup – cauliflower ( cut into small pieces )
1/4 cup – peas
2 tsp – oil
1/4 tsp – turmeric powder
1/4 tsp – coriander powder
pinch – chilli powder
salt to taste

Method:
Step 1) Heat a fry pan and pour 2 tsp oil..
Step 2) Add 1 cup chopped cauliflower and cook until soft ( takes 3 – 4 minutes ) ..
Step 3) Add 1/4 tsp turmeric powder, pinch of chilli powder, 1/4 tsp coriander powder, salt.  Cook for 2 minutes..
Step 4) Add 1/4 cup peas and cook until soft .. ( takes 3 – 4 minutes ) ..

Once ready, place on a plate and let it cool .. Serve when slightly warm ..

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Recipe #3 – Broccoli Stirfry

Ingredients: ( for #3 – broccoli fry )
1 cup – broccoli ( cut into small pieces )
2 tsp – oil
1/4 tsp – turmeric powder
1/4 tsp – coriander powder
pinch – chilli powder or pepper
salt to taste

Method:
 
Step 1) Heat a fry pan and pour 2 tsp oil..
Step 2) Add 1 cup chopped broccoli and fry until soft on medium-heat ( takes 4 – 5 minutes ) ..
Step 3) Add 1/4 tsp turmeric powder, pinch of chilli powder, 1/4 tsp coriander powder, salt.  Cook for 2 minutes..

Step 4) Once ready, remove from heat .. Serve when slightly warm ..

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Recipe #4 – Lady’s finger (okra/bhindi) stirfry

Ingredients: ( for #4 – lady’s finger (okra) fry )

1 cup – lady’s finger (okra/bhindi) ( cut into thin 1 inch pieces )
2 tsp – oil
1 – onion ( chopped )
1/4 tsp – turmeric powder
1/4 tsp – coriander powder
1/4 tsp – cumin powder
pinch – chilli powder or pepper
salt to taste
2 tbsp – water

Method:
Step 1) Heat a fry pan and pour 2 tsp oil..
Step 2) Add 1 chopped onion and cook until soft ..
Step 3) Add 1 cup thinly sliced lady’s finger (okra/bhindi) and cook for 5 – 6 minutes until soft ..
Step 4) Add 1/4 tsp turmeric,1/4 tsp cumin powder, pinch of chilli, 1/4 tsp coriander powder, salt.  Mix 1 minute..
Step 5) Add 2 tbsp of water and cook on medium-heat for 5 minutes ( or until it looks dry ) ..

Once dry, take out to a plate and serve when slightly warm ..

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Recipe #5 – Carrot & Cabbage stirfry

Ingredients: ( for #5 – carrot cabbage stirfry )

1/2 cup – carrot ( finely chopped )
1/2 cup – cabbage ( finely chopped )
2 tsp – oil
2 tbsp – onion ( finely chopped )
1/4 tsp – turmeric powder
1/4 tsp – cumin powder
pinch – chilli powder or pepper
salt to taste
1 tbsp – water

Method:
 
Step 1) Heat a fry pan and pour 2 tsp oil..
Step 2) Add 2 tbsp finely chopped onion and cook until soft ..
Step 3) Add 1/2 cup chopped carrot, 1/2 cup chopped cabbage and cook for 5 minutes on medium-heat..
Step 4) Add 1/4 tsp turmeric powder, pinch of chilli powder, 1/4 tsp cumin powder, salt.  Cook for 2 minutes..
Step 5) Add a tbsp of water and cook on medium-heat for 3 minutes ( or until it looks dry ) ..

Once ready, take out to a plate .. Serve when slightly warm ..

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Recipe #6 – Spinach ( palak ) stirfry
 

Ingredients: ( for #6 – spinach (palak) stirfry )

1 cup – spinach or any green leaf ( chopped )
2 tsp – oil
1 – garlic (chopped)
2 tbsp – onion ( chopped )
1/4 tsp – turmeric powder
1/4 tsp – coriander powder
1/4 tsp – cumin powder
salt to taste


Method:

Step 1) Heat a fry pan and pour 2 tsp oil..
Step 2) Add 1 chopped garlic, 2 tbsp chopped onion and cook for 2 minutes ..
Step 3) Add 1 cup chopped spinach (palak) or any leafy vegetable and mix.
Step 4) Cover and cook for 5 minutes on medium heat ..
Step 5) Add 1/4 tsp turmeric powder, 1/4 tsp cumin powder, 1/4 tsp coriander powder, salt. Cook for 3 minutes..

Once ready, place on a plate and let it cool.. Serve when slightly warm ..

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Recipe #7 – Potato & Beans stirfry

Ingredients: ( for #7 – potato & bean stirfry )
1- potato ( chopped)
1/2 cup – green beans
2 tsp – oil
1/4 tsp – turmeric powder
1/4 tsp – coriander powder
1/4 tsp – chilli powder or pepper
salt to taste
1/4 cup – water

Method:
Step 1) Heat a fry pan and pour 2 tsp oil..
Step 2) Add 1 chopped potato, 1/2 cup chopped beans and cook for 3 minutes on medium-heat ..
Step 3) Add 1/4 cup water and cook on medium-heat for 5 minutes ( or until potato becomes soft) ..
Step 4) Add 1/4 tsp turmeric powder, pinch of chilli powder, 1/4 tsp coriander powder, salt.  Cook for 3 minutes..

Once ready, take out to a plate and Serve when slightly warm ..

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Recipe #8 – Mixed vegetable stirfry

Ingredients: ( for #8 – mixed vegetable stirfry )

1/4 cup – carrot ( chopped)
1/4 cup – green beans ( chopped )
2 tbsp – peas
2 tbsp – corn
2 tsp – oil
1/4 tsp – turmeric powder
1/4 tsp – coriander powder
1/4 tsp – chilli powder or pepper
salt to taste
1/4 cup – water

Method:
Step 1) Heat a fry pan and pour 2 tsp oil..
Step 2) Add 1/4 cup chopped carrot, 1/4 cup chopped beans, 2 tbsp peas, 2 tbsp corn and cook for 2 minutes ..
Step 3) Add 1/4 tsp turmeric powder, pinch of chilli powder,1/4 tsp coriander powder, salt.  Cook for 2 minutes..
Step 4) Add 1/4 cup water and cook on medium-heat for 8 minutes ( or until it becomes soft ) ..

Once ready, takeout to a plate.. Serve when slightly warm ..

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Recipe #9 – Beetroot stirfry

Ingredients: ( for #9 – beetroot stirfry )
1 cup – beetroot (cut into 1 inch pieces)
2 tsp – oil
1/4 tsp – mustard seeds
1/4 tsp – turmeric powder
1/4 tsp – chilli powder or pepper
pinch of salt

Method:
Step 1) Heat a fry pan and pour 2 tsp oil
Step 2) Add 1/4 tsp mustard seeds ..
Step 3) Add 1 cup beetroot ( cut into 1 inch pieces ) and cook for 3 minutes on medium-heat ..
Step 4) Add 1/4 tsp turmeric powder, pinch of chilli powder, pinch of salt and mix for a minute ..
Step 5) Cover and cook on low-heat for 8 minutes ( or until the beetroot becomes soft )

Once ready, takeout to a plate and serve when slightly warm ..

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Recipe #10 – Cluster Beans ( guar/kothavara) stirfry

Ingredients: ( for #10 – cluster beans stirfry )

1 cup – cluster beans (guar / kothavara / govar)
(cut into thin 1 inch pieces )
2 tsp – oil
1 – onion chopped
1 sprig – curry leaves
1/4 tsp – mustard seeds
salt to taste
note: Indian names of cluster beans include ( guar, kothavara, kothamara, goruchikkudu, gori kayi, guar-ki-phalli, jhar sim, govar, govari, guanra chhuin, guara-di-phalli )

Method:
Step 1) Heat a fry pan and pour 2 tsp oil
Step 2) Add 1 chopped onion, 1/4 tsp mustard seeds, some curry leaves and cook for 2 minutes ..
Step 3) Add 1 cup cluster beans ( guar / kothavara ) cut into 1 inch pieces and fry for 3 minutes ..
Step 4) Cover and cook on low-heat for 10 minutes or until it becomes soft ..
Step 5) Add salt to taste, fry for 2 minutes and turn off..

Once ready, takeout to a plate.. Serve when slightly warm ..

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