Recipe- Banana Ice Cream



Recipe- Blackberry Frozen Yogurt

Frozen Yogurt


Ingredients
Blackberries 7-8 nos
Ripe Banana 1 large
Sugar 3 tbsp
Thick Curd 2 cups
Milk 1 tbsp

Method

  • Wash and cut the blackberries and deep freeze for an hour.
  • deep freeze for an hour.
  •  to a smooth paste.
  • Add thick curd and blend well.
  • Pour in to an airtight jar and deep freeze for 3-4 hours.
  • Now before serving remove from freezer and keep in refrigerator for 15 minutes.
  • This will help easy scooping.
  • garnish with banana and berries.
  • Serve chill.
Tips
You may choose your choice of fruits or berries, like strawberry, blueberry, mango, kiwi, banana etc.
Adjust sugar as per your taste.



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- 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- 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”



Recipe- Creamy Mango Pistachio Ice cream

Creamy Mango Pistachio Ice cream
(Eggless also Gelatin free)


 Ingredients
Milk 1 liter
Sliced Pistachio 1 tbsp
Saffron 1 pinch
Green Cardamom Powder 1 tsp
Fresh Mango pulp 1 bowl
Fresh Mango chopped 2 tbsp
Whip Cream 1 bowl
Sugar 3 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.
  • Add 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 mix gently chopped mangoes.
  • Pour in to the ice cream molds or in any air tight container.
  • Deep freeze for atleast 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.
  • Serve chill.

Tips
Keep stirring and scrapping the side at regular intervals otherwise milk might burn.
Refrigerate only when milk is at room temperature.
Adjust sugar as per your taste.
“Be Vegetarian be Happy”
“Live and Let Live”