Recipe- IceCream Fry Eggless
Eggless and gelatin free)
Ingredients
Eggfree and gelatin free)
Corn Flakes 1 cup
Oil to deep fry
Method
- Deep freeze ice cream scoops for half an hour.
- Meanwhile roughly crush corn flakes in a wide bowl (Fig1).
- Now after half an hour roll ice cream scoops one by one in crushed corn flakes (Fig 2).
- And deep freeze again for an hour.
- After an hour take it out and give a ball like shape by pressing gently in between your palms.
- Deep freeze again for half an hour.
- Roll again in roughly crushed corn flakes (Fig 3) and deep freeze for another 1 hour.
- Now crush the corn flakes finely (Fig 4) and roll the balls again (Fig 5) and deep freeze for at least 1 hour (Fig 6).
- Now when you want to serve, heat the sunflower oil on high and fry for 8-9 seconds (Fig 7).
- Serve immediately.
- In a big deep bowl take 100 ml warm water.
- Add sugar and yeast, mix slowly, cover the bowl and leave for 10 mins.
- Meanwhile sift maida in another bowl.
- Check after 10 minutes the yeast will raise and bubbles should form.
- Now add 200 ml warm water, 100 ml oil or melted unsalted butter to that and mix well.
- Now add salt and half of maida.
- Now mix well and keep adding small amounts of maida (you may not have to use it all) to make soft and nonsticky dough.
- Then knead for further 10 minutes until the dough is smooth and elastic.
- Shape the dough like a ball and put in a greased big bowl.
- Cover loosely with a cling film making sure no air can go inside.
- Leave in a warm place or inside microwave (of course in a switch off mode) for around 1-2 hours.
- By then it should become double or triple in size.
- Take the dough and punch it a few times.
- Now grease your palm and make small sized balls out of the dough.
- Grease all dough balls and arrange next to each other in a greased deep baking tray.
- Cover with a cling film and keep it in a warm place for another half to one hour or until it becomes double in size.
- °C.
- When the dough balls looks double in size bake them at 200°C in a preheated oven for 20 minutes.
- °C.
- Once done apply melted butter over the pavs and cover with a plate until it cools down completely.
- When cold enough take it out from the baking tray and wrap in a plastic bag.
- Serve as part of Pav Bhaji, Vada Pav and many more.
Tips
- First of all check if yeast is not bubbled, discard it. That means yeast is not good or it might be very old to use.
- For better results sift the maida 2-3 times.
- So you may not need to use whole 500 gms of maida. first add half and then keep adding the remaining maida in small batches to make a soft, light and non sticly dough.
- Knead the dough until you will feel bit lighter in weight.
- While making pavs you need to arrange the dough balls close to each other as you may want pavs to stick together.
- Use deep baking tray as the pav will expand nearly double in size.
- You may feel the pav crust hard after baking. But do not worry brush some butter and cover the pan completely, the steam inside the hot pavs will make it soft.
- You may store the pavs in a airtight plastic bag.
- Recipe- Veggie Wheat Steamed Dumplings
VeggieWheat Steam Dumplings
Ingredients
For Dumplings
Grated Vegetables 1 cup
(Cabbage+Bottle Gourd/Lauki+Carrot)
Whole Wheat (Aata) 0.75 cup
Semolina (Suji) 3 tbsp
Gram Flour (Besan) 3 tbsp.
Turmeric Powder 1 tsp
Ginger 1 tsp (Finely Chopped)
Green Chilli 1 tsp (Finely Chopped)
Ajwain/ Carom seeds 0.5 tsp
Jeera 0.5 tsp
Hing 1 pinch
Red chili Powder 1 tsp
Salt 1 tsp (or according to taste)
Edible Soda 0.5 tsp
Oil 1 tbsp.
For tempering
Oil 1 tbsp.
Mustard Seeds 2 tsp
Sesame Seeds 2 tsp
Method
- Take all grated vegetables in a deep bowl.
- Add sieved Aata, Suji and Besan, mix well by rubbing your hands.
- In a small bowl mix well turmeric powder, ajwain, jeera, hing, red chilli powder, salt and soda powder.
- Add this to dough with ginger, green chilli, and oil.
- Mix well and make a paste like dough.
- (you might not need to add water as vegetables has sufficient water naturally, but you may add sufficient water if you feel the dough dry)
- Now pour sufficient water in a steamer and let it heat.
- Make small sized balls out of the dough and arrange on the greased plate.
- Now steam these for 20 minutes
- Check if dumplings are cooked with the help of knife or toothpick.If knife does not have batter traces, it means dumplings are ready.
- Keep aside and let it cool completely.
- When cool cut each dumpling into four piece and keep aside.
Now when you want to serve
- Take 1 tbsp oil in a non stick pan and heat on medium flame.
- When oil is hot enough add mustard seeds and let it cracker.
- Now add sesame seed and fry until golden brown in color.
- Now add dumplings and toss on high flame until change in color.
- Cover the pan and switch off the flame.
- Open in 5 minutes and serve hot with green chutney or tamarind chutney.
Tips
Jains or others who don’t eat root vegetables, can cook this recipe without carrot and ginger.
You can use vegetables as per your choice.
Sometimes i use only 1 cup of grated lauki.
For better taste fry it just before serving.
While arranging for straming make sure to leave enough gap as they might double in size.
You can sprinkle some chopped coriander leaves while serving.
Make sure to adjust chilli if you are serving to kids.
You may also use it as a curry while dipped this dumplings in any gravy and enjoy.
Recipe- Khandvi
Ingredients
For Khandvi
Besan (Gram Flour) 1 small cup
Curd (Thick Consistency) 1.25 small cup
Water 2.5 small cups
Turmeric Powder 1 tsp
Salt 1 tsp (or as per taste)
Lemon Juice 1 tsp
Ginger Paste 2 tsp
Green Chilli Paste 1 tsp (optional)
For Tempering
Oil 1 tbsp
Mustard Seeds 2 tsp
Green Chilli 2 nos (silted)
Lemon Juice 1 tbsp
Sugar 1 tsp
Water 3 tbsp
Grated Fresh Coconut 1 tbsp
Method
- Take curd in a deep bowl and beat well.
- Add sieved besan and mix well.
- Add turmeric powder, salt, lemon juice and ginger chill paste mix well.
- Add water and mix to a batter (make sure no lumps are formed).
- Take 3-4 plates and grease with oil. Keep aside.
- Take a heavy bottom or a non stick pan and heat on high flame.
- Add this batter and keep stirring on high flame until a boil.
- Reduce the flame to low and keep stirring for another 5-6 minutes.
- The batter will looks more shiny and thick.
- Switch off the flame and spread this batter on greased plates in a thin layer.
- This will set and dry in another 5 minutes.
- Cut in to 2 inch wide and around 4-5 inch long strips with the help of a sharp knife.
- Roll them tightly and place in a serving tray. Keep aside.
- Now heat oil in a small pan on high flame.
- When oil is hot enough add mustard seeds and let it cracker.
- When done add green chilli and fry.
- Now add water, lemon juice and sugar and let it boil.
- Pour over the khandvi pieces and garnish with coconut.
- Refrigerate for 1-2 hours.
- Serve chill with tamarind chutney.
Tips
Be careful as the mixture is hot, when you are spreading on the plates.
Spread in thin layers.
Do not over cook the mixture, it will be difficult to spread in a thin layer.
Recipe- Kiddo Pizza
Ingredients
Bread Slice 4
Pizza Sauce 4 tsp
Cheese spread or Butter 2-3 tsp
Carrot 2 tbsp (grated)
Capsicum 2 tbsp (chopped)
Onion 2 tbsp (chopped)
Sweet Corn 2 tbsp
Olives 1 tbsp (chopped)
Paneer 2 tbsp (grated)
Olive oil 1 tbsp
Salt to taste
Crushed Black Pepper few pinchs
Method
- °C.
- Apply cheese spread (or butter) on the bread slices.
- Spread pizza sauce on bread slices.
- Cut the slices in to round shape.
- Place the bread leftovers on top of individual slices.
- Make layers of carrot, capsicum and onion (in that order only as the top most layer which is onion needs to be baked).
- Sprinkle some salt over vegetables.
- Now place some sweetcorn and olives.
- Cover with grated paneer.
- Pour few drops of olive oil over paneer.
- Bake Kiddo pizzas in a preheated oven at °C for around 8-10 minutes (or until crisp and golden brown in color).
Tips
Adjust crushed black pepper according to your child taste and tolerance.
If you do not have pizza sauce available, substitute with tomato ketchup.
Recipe- Gobhi/ Cauliflower Manchurian
Ingredients
Gobhi 1 medium (Separated in florets)
Green Chilli 2-3 nos (Finely chopped)
Spring Onion 4-5 nos (Roughly chopped)
Onion 1 large (Roughly chopped)
Carrot 1 small (Finely chopped)
Capsicum 1 small (Finely chopped)
French beans 7-8 nos (Finely chopped)
Ginger Garlic paste 2 tsp
Soy Sauce 4 tbsp
Vinegar 2 tbsp
Tomato Ketchup 1 tbsp
Salt 1 tsp or as per taste
Crushed Black Pepper 1 tsp
Corn Flour 5-6 tbsp
Oil 2-3 tbsp + to fry
Method
- Wash and blanch gobhi and keep aside.
- Take corn flour in a deep bowl and mix with sufficient water to make a thick paste.
- Add salt and pepper mix well. Cover and keep aside for 5 minutes.
- Now take sufficient oil in a pan to fry on medium heat.
- When oil is hot enough dip gobhi florets in corn flour paste and deep fry till golden brown.
- When done, remove on absorbent paper and keep aside.
- Now heat 2-3 tbsp oil in a pan, add chopped onions and fry until pink in color.
- Now add ginger garlic paste and fry.
- Add chopped spring onion bulb and chopped green chillis and fry
- Now add spring onion green, capsicum, carrot, french beans and stir fry on high flame.
- Now add Tomato ketchup, soy sauce and vinegar mix well and reduce the flame to low.
- When boil comes add 1 tbsp of corn flour left over paste and stir continuously so that no lumps form.
- Add sufficient water to adjust the thickness of sauce.
- Add some salt and crushed black pepper, mix well.
- Now add the fried gobhi and mix well.
- Check the consistency of sauce if it seems too dry sprinkle some water.
- Cover and keep for 4-5 minutes on low flame.
- Top with 1 tbsp soy sauce and 1 tsp vinegar.
- Mix gently and serve hot.
Tips
Be gentle when you mix fried gobhi with sauce.
You can adjust the chilli and soy sauce as per your taste.
If you want gravy thickness add some more water and boil.
You can serve either as a starter or with plain rice or noodles.