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- Spaghetti Cup Cake

Spaghetti Cup Cake

All Purpose Flour (Maida) 1 tsp
Milk 0.5 cup
Sweet corn 2 tbsp (Blanched in salty water)
Olives 1 tbsp (Roughly Chopped)
Cucumber 1 tbsp (Roughly Chopped)
Salt 1 tsp
Black Pepper Crushed 1 tsp
Cheese 4 tbsp (Grated)

Method

Step 1

  • Boil the spaghetti in a salty water and keep aside (Fig 1).
  • Preheat the oven at 200°C.
  • Grease 6 muffin mold and keep aside.
  • Take 0.5 small cup of water in a wide plate and mix with a pinch of salt.
  • Now take one slice of bread and dip in water for a second turn and dip other side as well.
  • Now press the bread slice firmly with your palm to remove excessive water (Fig 2).
  • Now set this slice inside the muffin mold in a way that it takes shape of a muffin mold (Fig 3).
  • (Fig 4).
  • Now bake them at 200°C for 10 minutes after that bake at 160°C for another 10-15 minutes.
  • Making sure you do not want to make the bread crispy.
Step 2
  • Meanwhile lets make a white sauce.
  • For that take 1 tsp butter in a non stick pan and heat on medium flame.
  • When heated enough add 1tsp maida and fry till pink in color.
  • Now switch off the flame and add milk stirring continuously so that no lumps form.
  • (Fig 5).
  • When a boil comes reduce the flame to low and let it cook for 5-6 minutes.
  • Now add salt and crushed black pepper, mix well.
  • Add sweet corn, olives and cucumbers, mix well.
  • (Fig 6).
  • When milk is thick in consistency add grated cheese and mix well.
  • Cook for another 2-3 minutes keeping it stir so that no lumps can form.
  • White sauce is ready, switch off the flame, cover the pan and keep aside.

Step 3

  • (Fig 7).
  • Check and remove from the oven and fill it with boiled spaghetti (Fig 8).
  • Now pour aprox 1 tbsp of white sauce over the spaghetti (Fig 9).
  • Top it with some grated cheese (Fig 10).
  • °C for 10 minutes ot until the cheese looks golden brown in color (Fig 11).
  • When done remove from the oven and let it cool enough to handle.
  • Take the spaghetti cup cakes out of the mold (Fig 12).
  • Serve hot.

Tips

  • While setting the bread slices in molds, be careful as it might break.
  • But do not worry if it breaks do patch work as after baking it will look fine.
  • But be careful as no holes should be left otherwise the filling may come out later.
  • Keep checking while baking it as we do not want the bread crispy.
  • While making white sauce do not over burn the maida.
  • While adding milk switch off the flame to avoid lumps.
  • Keep stirring at regular intervals making sure no lumps can form.
  • You may add your choice of vegetables.
  • Boil white sauce to required consistency.
  • Be careful while unmolding the spaghetti cup cakes as it is really hot.

Recipe- Spaghetti Cup Cake

Spaghetti Cup Cake

All Purpose Flour (Maida) 1 tsp
Milk 0.5 cup
Sweet corn 2 tbsp (Blanched in salty water)
Olives 1 tbsp (Roughly Chopped)
Cucumber 1 tbsp (Roughly Chopped)
Salt 1 tsp
Black Pepper Crushed 1 tsp
Cheese 4 tbsp (Grated)

Method

Step 1

  • Boil the spaghetti in a salty water and keep aside (Fig 1).
  • Preheat the oven at 200°C.
  • Grease 6 muffin mold and keep aside.
  • Take 0.5 small cup of water in a wide plate and mix with a pinch of salt.
  • Now take one slice of bread and dip in water for a second turn and dip other side as well.
  • Now press the bread slice firmly with your palm to remove excessive water (Fig 2).
  • Now set this slice inside the muffin mold in a way that it takes shape of a muffin mold (Fig 3).
  • (Fig 4).
  • Now bake them at 200°C for 10 minutes after that bake at 160°C for another 10-15 minutes.
  • Making sure you do not want to make the bread crispy.
Step 2
  • Meanwhile lets make a white sauce.
  • For that take 1 tsp butter in a non stick pan and heat on medium flame.
  • When heated enough add 1tsp maida and fry till pink in color.
  • Now switch off the flame and add milk stirring continuously so that no lumps form.
  • (Fig 5).
  • When a boil comes reduce the flame to low and let it cook for 5-6 minutes.
  • Now add salt and crushed black pepper, mix well.
  • Add sweet corn, olives and cucumbers, mix well.
  • (Fig 6).
  • When milk is thick in consistency add grated cheese and mix well.
  • Cook for another 2-3 minutes keeping it stir so that no lumps can form.
  • White sauce is ready, switch off the flame, cover the pan and keep aside.

Step 3

  • (Fig 7).
  • Check and remove from the oven and fill it with boiled spaghetti (Fig 8).
  • Now pour aprox 1 tbsp of white sauce over the spaghetti (Fig 9).
  • Top it with some grated cheese (Fig 10).
  • °C for 10 minutes ot until the cheese looks golden brown in color (Fig 11).
  • When done remove from the oven and let it cool enough to handle.
  • Take the spaghetti cup cakes out of the mold (Fig 12).
  • Serve hot.

Tips

  • While setting the bread slices in molds, be careful as it might break.
  • But do not worry if it breaks do patch work as after baking it will look fine.
  • But be careful as no holes should be left otherwise the filling may come out later.
  • Keep checking while baking it as we do not want the bread crispy.
  • While making white sauce do not over burn the maida.
  • While adding milk switch off the flame to avoid lumps.
  • Keep stirring at regular intervals making sure no lumps can form.
  • You may add your choice of vegetables.
  • Boil white sauce to required consistency.
  • Be careful while unmolding the spaghetti cup cakes as it is really hot.

Recipe- Spicy Tahari

Tahari 
(Potato and Cauliflower cooked with Rice in Indian Spices)


Ingredients
Basmati Long Grain Rice 1 cup (Washed and soaked in water for an hour)
Potato 1 medium (Washed and peeled then cut in to 1 inch cubes)
1 medium (Washed and separated in florets)
Water 2 cups 
Salt 1 tsp or as per taste

Roasted Jeera Powder 2 tsp
Garam masala 1 tsp
Ghee 2 tbsp
Asafoetida/ Hing 2 pinch
Cumin Seeds /Jeera 1 tsp
Black Pepper whole 1 tsp
Bay Leaves /Tej Patta 4-5 nos
Cloves /Laung 4-5 nos
Big Cardamom /Badi Elaichi 2 nos
Onion 1 big (Sliced lengthwise)
Green Chili 3-4 nos (Roughly chopped)
Ginger 1 inch (Sliced lengthwise)
Turmeric Powder 1 tsp
Coriander Powder 4 tsp
Red Chili Powder 2 tsp
 
Method
  • Drain the soaked rice and keep aside.
  • Take ghee in a non stick pan and heat on medium flame.
  • When ghee is hot enough add hing and jeera and let it cracker.
  • Then add whole black pepper, bay leaves, cloves and cardamom, fry till golden brown.
  • Now add sliced onion and fry till pink in color.
  • Add chopped green chilis and ginger, fry till change in color.
  • Now add turmeric powder, coriander powder and red chili powder, fry.
  • Add cubed potatos and cauliflower florets, mix well and fry for 1-2 minute on high flame.
  • Now add salt and water and let it boil.
  • When boil comes add washed and already soaked rice, mix very gently.
  • Cover the pan and turn the flame to low.
  • Check in 7-8 minutes, when rice seems cooked and no water left, switch off the flame and cover the pan again for 5 minutes.
  • But if rice is not cooked, cook it for further 3-4 minutes on low flame.
  • Now when you serve garnish with roasted jeera powder, red chilli powder and garam masala. 
  • Serve hot with green chutney and curd.
Tips
Use only basmati long grain rice.
While washing rice be gentle as do not want to mash it.
Use only soaked rice for around half an hour.
Its important to drain the rice before proceeding as we do not want extra water in rice. 
You may also use variety of vegetables here.
Adjust salt and chili as per your taste.
For more aroma and taste top with 1 tbsp of ghee while serving.
 

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”