Saturday, 4 January 2014


This is my first attempt to bake the cake in pressure cooker. Feel very happy to make it in cooker n the result comes out is just awesome...:) :) :) Easy-Spongy effort less cake is ready within 20 minutes. Any one could n't feel the difference whether its baked in oven or in pressure cooker...I have make this cake with less butter n more olive oil. due to health conscious. Very soon will post my second recipe of cake..till Enjoy n Happy Cooking !!!

Ingredients :-
All Purpose Flour (Maida) - 1 cup
Sugar - 1/2 cup
Curd - 1/2 cup
Milk - 3-4 tsp
Butter / Oil - 1/4 cup
Baking Powder - 1 tsp
Baking Soda - 1/2 tsp
Carrot (Grated) - 1 cup
Vanilla Essence - 1/2 tsp
Cinnamon Powder - 1/4 tsp
A Pinch of Salt
Dry Fruits n Cherris

Method :-
Sieve Maida, baking powder, baking soda by a strainer and keep aside. Take curd, milk, sugar, salt and mix well. Add little oil to it becoz curd is used here. Add grated carrot and mix well. Add dry maida mixture slowly to it and continuously mix it by a spatula. Add vanilla essence, cinnamon powder and all the dry fruits n cherries. Keep aside for 15-20 minutes.

Grease a Pressure cooker with little butter or I' ve used Oilve oil here. Dust with few maida and Put it in slow heat. Pour the mixture to the Pressure cooker, decorate with cherries and cover the lid without whistle. Let it cook for about 20-25 minutes in low flame. After 20 minutes, check the cake by inserting a tooth pick. If the knife comes out clear, then its completely ready. Switch off the flame and let it cover for more 5-8 minutes. Cool it in room temperature and de-mould carefully by using a plate with a knife. Now decorate as your choice. Now your Carrot Egg less Cake is Ready to Eat !!! Cut it into small pieces and can store it in an air tight container in refrigerator.   

NOTE :- 
1. Don't put WHISTLE to the Pressure cooker at the time of baking the cake.
2. You can put a news/wax paper in cooker base which grease with oil and then pour the batter.