Recipe- IceCream Fry Eggless

IceCream Fry
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.
 
Tips
Do not fry for more than 10 seconds, it may melt inside the oil. If it starts melting inside oil, switch off the flame and remove from gas. And be careful oil might spit on you.
You may keep it ready in your deep freezer and use as a quick dessert anytime.
 
“Be Vegetarian be Happy”
Recipe- Aalu Tikki Toast
Aalu Tikki Toast


 Ingredients
Bread Slices 6
Boiled Potato 1 medium (Grated)
Onion 1 medium (Roughly Chopped)
Hing /Asafoetida 1 pinch
Roasted Jeera Powder 1 tsp
Red Chilli Powder 1 tsp
Lemon Juice 1 tsp
Black Salt 0.5 tsp
Salt 0.5 tsp (or according to taste)

 Method

  • Take grated boiled potato in a bowl.
  • Add roughly chopped onion, hing, roasted jeera powder. red chilli powder, black salt and salt, mix well.
  • Now add lemon juice and mix to a smooth paste.
  • Spread the potato (aalu) paste over the bread slices.
  • Heat a non stick tawa on medium flame.
  • Apply 1 tsp ghee or oil on the aalu paste side of breads and fry on tawa at low flame.
  • Turn and fry the other side of bread till it becomes crispy.
  • Enjoy with ketchup.
Tips
If serving to kids, adjust salt and chili according to your child’s taste and tolerance.

 

“Be Vegetarian be Happy”
“Live and Let Live”



Recipe- Bread Pav

Bread Pav
Ingredients
All Purpose Flour (Maida) 500 Gm 
Dry instant yeast 8 gm
Sugar 1 tablespoon
Water 300 ml
Salt 1 tsp
Oil/ Unsalted Butter 100 ml

Method
  • 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- Mango Surprise
Mango Surprise
(Eggless also Gelatin free)


Ingredients
Milk 0.5 liter
Sliced Pistachio 1 tbsp
Saffron 1 pinch
Green Cardamom Powder 0.5 tsp
Fresh Mangoes 3 medium
Whip Cream 4 tbsp
Sugar 2 tbsp

Method

  • Take milk in a heavy bottom or non stick pan.
  • Let it boil on high flame.
  • Once milk starts boiling turn the flame to low.
  • Partially cover the pan and keep stirring at regular intervals.
  • When milk is reduced to 3/4 add green cardamom powder and sliced pistachio.
  • Soak saffron in a tbsp of cold milk and add to the milk mix well.
  • Add sugar and let it cook for further 15 minutes on low flame.
  • Keep stirring and scrapping the side at regular intervals.
  • witch off the flame and let it cool down to room temperature.
  • Refrigerate for around one hour.
  • Meanwhile clean and wash mangoes properly.
  • Cut the top and keep aside ( you no need to discard that as we will use it later)
  • Now squeeze each mango a bit to soften.
  •  seed (hard part in side the mango or Guthli).
  • Keep aside and do the same with each mango.
  • Now take a spoon and scoop out mango pulp leaving a thin layer inside the mango.
  • Collect all the pulp from the seed as well in a bowl.
  • Take small glasses and let mango shells stand on each glass.
  • dd whipped cream and beat with hand mixer on high for 4-5 minutes.
  • Now add mango pulp and again beat for another 4-5 minutes.
  • Now pour this mango milk mix in to mango shells very carefully and cover with a top part of mango you cut before. 
  • Deep freeze for atleast 3-4 hours.
  • Now before serving remove mangoes from freezer and keep in refrigerator for 15 minutes.
  • Now cut the mango lengthwise and Serve chill.

Tips
Keep stirring and scrapping the side at regular intervals otherwise milk might burn.
Refrigerate only when milk is at room temperature.
For the smooth creamy texture keep mangoes in refrigerator for 10-15 minutes before serving from deep freezer.
Adjust sugar as per your taste.

“Be Vegetarian be Happy”
“Live and Let Live”



Recipe- Aam Panna (Raw Mango Squash)

Aam Panna (Raw Mango Squash)


Ingredients
Raw Mango 3 medium
Sugar 3 tbsp
Fresh Mint Leaves 15 nos
Hing /Asafoetida 0.5 tsp
Salt 1 tsp (or as per taste)
Black Salt 0.5 tsp
Roasted Jeera Powder 1 tsp

Method

  • Take washed raw mangoes in a microwave cooking bowl.
  • Fill it upto half with water and put 0.5 tsp salt.
  • Cover and microwave for 7-8 minutes.
  • Once boiled let it cool down.
  • When cooled enough take the pulp in a blender jar.
  • Add sugar, mint leaves, salt, hing and black salt.
  • Blend roughly for 1-2 minutes.
  • Add roasted jeera powder and microwave for 1 minute.
  • Now you can refrigerate this in a airtight glass jar.
  • Before serving, take 2-3 tbsp of aam panna in a serving glass and mix with water.
  • Put 2-3 ice cubes and garnish with mint leaves and Serve chill.
  • You can also serve this in a soda water.
  • For that take 3-4 tbsp aam panna in a serving glass and add little water and mix well.
  • Now pour soda water and 2-3 ice cubes and garnish with mint leaves.
  • Serve immediately.

Tips
While boiling in microwave check after 7-8 minutes if not boiled keep for another 1-2 minutes.
Adjust sugar as per your taste and sourness of mango.
Its a perfect drink for summers.

“Live and Let Live” 



Recipe- Kesar Pista Kulfi

Melt in Mouth Kesar Pista Kulfi
(Eggless also Gelatin free)

Ingredients
Milk 1 liter
Sliced Pistachio 1 tbsp
Sliced Almond 1 tbsp
Saffron 1 pinch
Green Cardamom Powder 1 tsp
Whip Cream 1 bowl
Sugar 4 tbsp

Method

  • Take milk in a heavy bottom or non stick pan.
  • Let it boil on high flame.
  • Once milk starts boiling turn the flame to low.
  • Partially cover the pan and keep stirring at regular intervals.
  • sliced almond and pistachio.
  • Soak saffron in a tbsp of cold milk and add to the milk mix well.
  • Add sugar and let it cook for further 15 minutes on low flame.
  • Keep stirring and scrapping the side at regular intervals.
  • witch off the flame and let it cool down to room temperature.
  • Refrigerate for around one hour.
  • Add whipped cream and beat with hand mixer on high for 4-5 minutes.
  • Refrigerate for another 1 hour.
  • Beat again for 4-5 minutes on high with a hand mixer.
  • Pour in to the ice cream molds or in any air tight container.
  • Deep freeze for at least 3-4 hours.
  • Now before serving remove from freezer and keep in refrigerate for 15 minutes.
  • This will help easy scooping with a creamy texture.
  • Garnish with some sliced almond, pistachio and saffron.
  • Serve chill.

Tips
Keep stirring and scrapping the side at regular intervals otherwise milk might burn.
Refrigerate only when milk is at room temperature.
For the smooth creamy texture keep ice cream in refrigerator from deep freezer for 10-15 minutes before serving.
Adjust sugar as per your taste.

“Be Vegetarian be Happy”
“Live and Let Live”