Eggless Homemade Butterscotch Ice Cream#SundayFunday

Butterscotch Ice Cream is a creamy ice cream dessert with simple ingredients and quick to make with no eggs. Perfect for summer. My hubby loves butterscotch ice cream and requested to make this flavor for our Sunday Funday Event.

Ingredients
1¼ Cup Whipping Cream
1 Cup Full Fat Milk
¼ Cup Sugar
¼ Cup Condensed Milk
¼ Cup Milk Powder
1 Teaspoon Butterscotch Essence
1 Tablespoon Corn Flour
1 Drop Yellow Food Colour - optional
1/3 Cup Butterscotch Chips - see notes
Method 

In a sauce pan add the milk, milk powder, sugar and cornflour, mix well so that no lumps are formed. Place this pan on low flame, stirring continously till boils and starts thicken. When it starts to bubble thicken a little, switch of the flame. Keep stirring till is cools completly and this will also help that no scum is formed on the surface. This is a custard. 

In another large bowl whip the cream till stiff peaks are formed. 

Add in the condensed milk, strain the custrad, butterscotch essence, yellow food color. Whip all this well so that they are incorporated and forms a lump free batter. 

Then fold in the butterscotch chips with a spatuala. 

Pour this into a airthight container and freeze it for atleast 24 hours.

After 24 hours, it looks like this (if you freeze the ice cream in an airthight container you will no ice crystals will form on top).

This is a best butterscotch flavor ice cream which you will love. Scoop and Enjoy!!
My Notes

If you do not have butterscotch chips then make a homemade parline with cashewnuts or almonds at home. Check the recipe to make here. 

Labels: Eggless, Vegetarian, Ice Cream, Sunday Funday, Dessert, Kids delight

• Eggless Homemade Butterscotch Ice Cream from Sneha's Recipe
• Healthy Chocolate Shake from A Day in the Life on the Farm
• Low Sugar Strawberry No Churn Ice Cream from Our Good Life
• Milk Chocolate Ice Cream from Karen's Kitchen Stories
• No Churn Oreo Ice Cream from Cook with Renu
• Orange Creamsicle No Churn Ice Cream from Amy's Cooking Adventures
• Vanilla Bean No Churn Ice Cream with Fresh Strawberry Sauce from Food Lust People Love

Corn Cutlets#SundayFunday

Healthy, crunchy and crisp melt in the mouth cutlets made with corn and mashed potatoes. Corn patties is also famous monsoon snack since they are freshly available at that time. These corn cutlets are really mouthwatering ,yummy instant snack, no onion or garlic, they can be served in kitty parties, birthdays, kids tiffin, high tea parties or as vrat food.  

Have already posted Sweet Corn Cheese Balls, today its time for Corn Cutlets. 

Ingredients 

1.1/2 Cup Packed Grated Boiled Potato
1 Cup Crushed Boiled Corn kernels
1 Cup Boiled Corn kernels
2 Green Chilies -  crushed
1/2 Teaspoon Ginger paste
2 Bread slices powdered
1/4 Teaspoon Roasted Cumin powder
1/2 Teaspoon Amchur powder
1/2 Teaspoon Chat masala
1/2 Teaspoon Sendhav Salt or to taste
2 Tablespoons Corn flour
2 Tablespoons Coriander leaves - chopped

Method
Cook corn either in microwave or cooker. In microwave for 8 to 10 mins or in the pressure cooker for 1 whistle. When cooker steam cools off, then remove corn kernels using a knife.

Reserve one cup corn kernels and the rest crush in a mixer slightly by pulsing it. No need to make a smooth paste we want a coarse paste.

Transfer to a mixing bowl . Add boiled & mashed potatoes , corns and rest of the ingredients. Mix everything well, taste for salt and spice and add if anything required. 

Divide the dough to small / medium equal size balls . Shape them into cutlets depending on your choice . You can do round flat disc /oval / heart shape / use any cookie cutter to give special shape . I have used an oval cookie cutter to them shape.

Heat 2 tablespoons oil in pan and shallow fry them till golden on both sides . 

Serve Corn Cutlets hot with ketchup / green chutney.

Labels : Cutlets, Kebabs, Starters, Tiffin, Kids delight, Party pleasers, Savory Snacks, Snacks, Corn, Mashed Potato, Vegetarian, No Onion No Garlic, Vrat, Sunday Funday

For Sunday Funday we are sharing "Corn Recipes" 

• Culinary Cam: Blue Corn Bollos de Mazorca 
• Sneha's Recipe: Corn Cutlets 
• Our Good Life: Corn Riblets 
• Karen's Kitchen Stories: Cornmeal Sables 
• Food Lust People Love: Creamy Corn and Ham Chowder 
• Mayuri's Jikoni: Kenyan Style Corn Curry
• Amy’s Cooking Adventures: Mexican Street Corn Trail Mix 
• A Day in the Life on the Farm: Pasta with Sweet Corn Pesto.  

Milk Chocolate Mug Cake - Microwave#SundayFunday

Have a craving for  cake, then this is for you.  This is a quick and easy microwave recipe.  Try this and you will love this moist and chocolaty cake.   

Ingredients

30 Grams Butter or 1½ Tablespoons Heaped - see notes
40 Grams Milk Chocolate(any brand) - break into pieces
1 Egg
2 Tablespoons Level Sugar powdered
¼ Teaspoon Vanilla Essence
5 Level Tablespoons All Purpose Flour
½ Teaspoon Level Baking powder

Method 

In a mug melt the butter and chocolate together, microwave on high power for 30 seconds. Use a hand whisk and whisk it till smooth. Keep it aside to cool.
In the meantime gather rest of the ingredients
Mix the flour, sugar and baking powder well. 

In a another mug or bowl, whisk an egg along with the essence well. Add all the dry ingredients and whisk till well combined. Now add the melted chocolate mixture and mix well. Pour this batter into a large mug.

Place it in the microwave on high power for a minute and twenty to twenty five second's, after a minute and 20 seconds pause the microwave and check  if done by inserting a skewer,  if comes out clean then it's done or else microwave again for 5 seconds more.

Let it cool for a minute or two.  Pipe a little whipping cream and sprinkle grated chocolate.  Enjoy with a tea or coffee.  

This is a delicious, quick  and moist cake for you and your little ones whenever they crave for cakes.

My Notes
Reserved  a small piece to grate for the topping. You can add all the chocolate and make it more chocolaty and gooey ..mmm yum. 

Make this in a large mug or two medium size mug. Since it will rise and then overflow.

The timing will change accordingly so keep a check

The butter should be softened .. the consistency like when you  spread it on a slice of bread.

You can also unmold this cake and cut into slices.  Just run a knife around the sides of the mug and mold. 

Labels: Cakes, Microwave, Mug Treats, Chocolate, Kids delight, Sunday Funday 

• Fried Perch by A Day in the Life on the Farm
• Marmite Butter Mashed Potatoes by Food Lust People Love
• Milk Chocolate Mug Cake - Microwave by Sneha's Recipe
• Philly Cheesesteak Sloppy Joes by Amy's Cooking Adventures
• Roasted Yukon Gold Potato Wedges by Karen's Kitchen Stories
• Somehow We Have Landed on Korean for Fathers' Day: Bo Ssäm Recreated by Culinary Cam

Baked Beans Bruschetta#SundayFunday

A simple bruschetta recipe with baked beans served on  slices of French or Italian bread.  This   Italian appetizer / breakfast bruschetta is pronounced  as“brusketta”.  As such there is no specific recipe for  making this,  you can make your own version with leftovers  too.  This was our cheesy, filling, quick morning breakfast.

Ingredients
1 French Loaf - cut into 1-inch thick slices
1 Cup Baked Beans
1 Small Onion - chopped
1 Small Green Bell pepper / Capsicum - chopped
1 Teaspoon Heaped Italian seasoning
Grated Cheddar cheese as required
1 Tablespoon Chopped Coriander Leaves
Salt to taste
1 Teaspoon Oil 

Method

Preheat oven at 200°C with both the elements on.
In pan heat the onion sauté the onions till soft and translucent add the bell pepper and baked bean, with the Italian seasoning and sauté for a minute. Taste for salt add if necessary, take off flame and cool it a little.

Arrange the slices of the bread on a lined baking tray. Spread the baked  bean mixture on each slices equally and the  grated  cheese on all and sprinkle  a dash of Italian seasoning.

Grill all the slices in a tray for 5 minutes on grill mode in preheated oven at 200°C or till the cheese melts.

Ta..da..  breakfast is  ready .

You might also like to look at this recipe
Cheesy Bruschetta 
Labels: Breakfast, Appetizer, Kids delight, Baked, French Loaf,  Bruschetta, Baked Beans, Italian seasonings, Italy, International Cuisine, Sunday Funday

For Sunday Funday we are celebrating National Grill Cheese Month, check the recipes shared..

• Baked Beans Bruschetta by Sneha's Recipe
• DIY Grilled Cheese Bar by Culinary Cam
• Grilled Cheese and Avocado by A Day in the Life on the Farm
• Grilled Provolone with Turkey, Prosciutto, Spinach, and Jalapeños by Karen's Kitchen Stories
• Home Cured Corned Beef and Gruyère Toasties by Food Lust People Love
• Jalapeño Popper Grilled Cheese by Amy's Cooking Adventures

Boiled Egg Sandwiches#SundayFunday

These are classic egg salad sandwiches , which is loved by everyone, It's simple Egg Salad Sandwich recipe easy to make, easy to customize, a winner for kids and adults alike.

Ingredients

8 Hard Boiled Eggs - finely diced
1 Cup Mayonnaise
¼ Teaspoon Onion powder
½ Teaspoon Salt
1 tsp Mustard powder
¼ Teaspoon Garlic powder
¼ Teaspoon Black pepper
1 Teaspoon Dill - finely chopped - optional
White Bread Slices - as required
Method 

In a bowl, mix the eggs, mayonnaise, onion powder, salt, mustard powder, garlic powder, pepper, and dill. Cover, and refrigerate few hours. To serve, spread equal amounts on the slices bread; top with remaining bread slices to make sandwiches. Wrap them in damp cloth and place it in a zip lock bag. Refrigerate these for at least 2 - 3 hours. Before serving cut off the sides and then cut them in triangles. Serve and enjoy!! Prefect for a party or picnic or just a get to gather.

Labels: Hard Boiled, Bread Slices, Mayonnaise, Appetizer, Kids delight, Tiffin, Sandwiches

• An Elegant Start to a Dinner Party for the 4th Day of Christmas by A Day in the Life on the Farm
• Boiled Egg Sandwiches by Sneha's Recipe
• Cranberry Brie Bites by Mayuri's Jikoni
• Fried Cheesy Pickles by Amy's Cooking Adventures
• From Cheesy to Chocolatey - Using My Caquelon All Evening Long by Culinary Cam
• Mushroom Duxelle on Toast by Sid's Sea Palm Cooking
• Scotch Quail Eggs by  Food Lust People Love

Puneri Batata Vada#Alphabet Challenge

Puneri Batata Vada is different from what you get in Mumbai.  When I, first ate them, was, surprised to to have a entirely different version of vadas. These are not spicy and no tempering is given to the potato filling and they are like patties. Check the  Vada Pav (Mumbai Style)  recipe.

Ingredients  

4 Medium Potatoes- boiled and mashed
2 Green chilies - minced
1/2 Inch Piece Ginger - minced
3 Cloves Garlic - minced
1 Small Onion - minced
1 Tablespoon Coriander Leaves - finely chopped
1 Tablespoon Mint Leaves - finely chopped
1 Teaspoon Lemon Juice
1/2 Teaspoon Turmeric Powder
1 Teaspoon Sugar
1/2 Teaspoon Salt or to taste
For the Batter
1 Cup Besan / Chickpea flour
A pinch of Chilly Powder
A Pinch of Turmeric Powder
For Serving

Fried Green Chillies / Mirchis - as required
Dry Lasun Chutney 
Mint  Chutney

Method
Batter for the coating
In a bowl add besan, salt to taste ,turmeric and red chilly powder and water. Mix well. Make sure there are no lumps. If required you may add more water very little at a time and keep mixing. The batter should not be very thick and not watery. The consistency should be such that it forms a thick coating on the potato vada.

To make the Vada 

In another bowl / plate take the mashed potatoes. Add the green chilies, garlic, ginger, coriander, mint, onions, salt to taste and lime juice, mix well. Divide them into equal portions. Oil your hands lightly and make patties. Keep aside

In the meantime heat oil in a deep frying pan / kadai. The heat should be on a medium low.

To fry the batata vada

Once the oil is hot enough to fry the vadas, dip the flattened patties with the batter. Leave them very gently and carefully in the oil one by one.

Fry the vadas turning the sides only after one side is cooked and golden. Repeat the process for the rest of the vadas.

Transfer them to a paper towel to remove excess oil.

Now that  frying the vadas,  is done, in the same oil deep fry some green chilies.  Sprinkle some salt on them. Green Chillies / Mirchis will be ready to eat with the vada.

Serve hot ... 

These vadas are fried to perfection, crisp and served on its own or with Dry Lasun Chutney , or Mint  Chutney or Kethcup and fried green chilies. They taste awesome. 

Labels :  Starters,  Street food, Savory Snacks, Pune, Kids delight, Snacks, Vegetarian, Vegan, Gluten free, Alphabet Challenge 

• Culinary Cam: A Parade of Pickles, Including Pickled Chard Stems 
• Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Creamy Potato Salad with Crunchy Fennel 
• Blogghetti: Easy Peanut Butter Chocolate Swirl Bark 
• Food Lust People Love: Homemade Piri Piri Sauce 
• A Messy Kitchen: Layered Berry Panna Cotta
• Mayuri’s Jikoni: Palak Paneer Paratha 
• Jolene’s Recipe Journal: Parsley Pesto 
• Magical Ingredients: Peas and Poppyseed Paratha
• Karen’s Kitchen Stories: Pork Carnitas (Instant Pot) 
• Sneha’s Recipe: Puneri Batata Vada 
• A Day in the Life on the Farm: Southern Potato Salad 

Kala Chana Batata Chaat#Alphabet Challenge

This is our dinner meal ,wherein, we wanted something different and quick to make, so made this street food chaat. This is super delicious and easy to make. You will love it, do try!

Serves 2
Ingredients
½ Cup Kala Chana /Brown Chickpeas
2 Medium Potatoes - boiled & cut in small cubes boiled
1 Medium Tomato - deseeded & diced
1 Medium Onion - roughly chopped
2 Tablespoon Chopped Coriander leaves
2 Tablespoon Chopped Mint leaves

For Garnishing
Fine Nylon Sev
Chaat Puris - crushed
Ingredients The Chutney
½ Cup Sweet Date & Tamarind Chutney
1 Teaspoon Yogurt
1 Green Chilly - deseeded & chopped
2 Small Cloves Garlic - chopped
15 - 18 Mint Leaves
A Pinch Asafoetida Salt to taste
1 Teaspoon Heaped Besan/Gram flour
A Pinch Turmeric powder
½ Teaspoon Level Chat masala
1 Tablespoon Lemon juice
½ Teaspoon Red Chilly Flakes
1 Tablespoon Oil
Method

Wash and soak the brown grams overnight or for 6 - 8 hours, Drain the water and wash the grams in fresh water. 

Then boil this in a pressure cooker with 1½ water. Keep it on high flame for a whistle, then reduce the whistle and keep it for 12 minutes. After 12 minutes take one whistle again on high flame. Switch of the flame and let the cooker cool. Drain all the water from the grams.
For The Chutney

Blend together the sweet date & tamarind chutney, yogurt, green chilies, cloves, coriander, mint, blend all together to a fine paste, keep aside.
To Make the Chana Chaat

Heat oil, add asafoetida, gram flour and stir it continuously till it releases an aroma. Now add turmeric powder, the blended chatni, cook for 5 minutes or till it thickens. Add in the boiled chana, potatoes, the red chilly flakes, chat masala and salt to taste, mix well let this sizzle for 2 minutes. Switch off the flame. Then add in tomatoes, onion, chopped coriander and mint, mix all well.

Serve immediately with a dash of lemon juice. This should be eaten hot.

Enjoy with a sprinkle of sev & crushed puri !!

Labels: Alphabet Challenge, Brown Grams, Kala Chana, Chaat, Serves Two, Street food, Kids delight

A Day in the Life on the Farm: Kwasnica (Polish Sauerkraut and Pork Soup) 

Jolene’s Recipe Journal: Key Lime Pie Cocktails 

Mayuri’s Jikoni: Khamang Kakdi 

Sneha’s Recipe: Kala Chana Batata Chaat 

Culinary Cam: Purple Napa Kimchi 

Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice Kalamata, Mozzarella, & Tomato Couscous Salad 

Blogghetti: Key Lime Mousse Tarts 

Karen’s Kitchen Stories: Kung Pao Chicken 

Food Lust People Love: Korean Barbecue-Style Meatballs 

Instant White Dhokla#Alphabet Challenge

Homemade Instant White Dhokla is breakfast/snack item of the state of Gujarat in India. Since dhokla goes through a steaming process, it is healthy. It is a perfect addition to your weight loss plan because it is rich in protein, fiber, and other nutrients. It is ideal for breakfast or an evening snack option.

Cup Measurement 1 Cup = 200Ml
Ingredients
1 Cup Raw Rice
½ Cup Poha
½ Cup Yogurt
¼ Cup Fine Rawa / Semolina
½ Teaspoon Salt or to taste
1 Sachet Eno Fruit Salt or 1 Teaspoon
For The Tadka
2 Tablespoon Oil
1 Teaspoon Mustard Seeds
2 Green Chillies - slit
1 Teaspoon Sesame Seeds
1 Teaspoon Chopped Coriander - optional
1 Teaspoon Sugar
½ Cup Water 
Method

Wash the rice well. Soak the rice and poha for an hour or maximum 3 hours. After that drain all the water. Grind the rice and poha with the yogurt to a fine paste. Remove this into a bowl, mix the fine rawa and keep it aside for 15 to 20 minutes. 

In the meantime grease an 8 inch plate well with oil. Keep a steamer ready with enough water to steam the dhokla. When the water begins to boil place the plate on the stand.

After 20 minutes add the salt and eno and whisk it well till it turns frothy. Pour this into the plate. Sprinkle a bit of chilly powder on top. Cover the lid with a clean cloth so that the water does not fall on the dhokla and make it soggy. 

Steam on medium high flame for 15 to 20 minutes or until a knife or tooth pick inserted comes out clean. Switch off the flame. Let the dhokla cool. When it cools cut into pieces.
To Make The Tadka

Heat oil in a pan add the mustard seed, when they splutter add in green chillies and fry for a minute add the water and sugar bring this to a rolling boil add the coriander leaves, sesame seeds. Pour this evenly on the cut dhokla. Let is soak for few minutes. Serve hot with chutney. 
My Notes

If you do not have fine semolina then use the regular one only pulse it for 2 or 3 times in the mixer.
If you are making a double batch and do not have a dhokla stand wherein you can steam 2 -3 plates at a time. Then divide the batter in two parts. Add the eno to one batch at time and steam when that is steamed then add the eno to the second batch. You have to be quick once you add the eno or else the dhokla will not be fluffy.
This white dhokla is a thin layer. So do not add too much batter in the plate.

Labels: Alphabet Challenge, Ready/Instant Mixes, Dhokla, Gujarat, Breakfast, Kids delight, Rice, Rawa, Steamed, Healthy 

• Sneha’s Recipe: Instant White Dhokla 
• Mayuri’s Jikoni: Iceberg Wedge Salad 
• A Day in the Life on the Farm: Instant Pot Bean and Smoked Pork Soup 
• Jolene’s Recipe Journal: Italian Beef Sandwiches 
• Culinary Cam: I Scream, You Scream, We All Scream for Saffron-Cardamom Ice Cream 
• Karen’s Kitchen Stories: Italian Pane di Genzano 
• Magical Ingredients: Instant Aloo Paratha 
• Palatable Pastime: Indonesian Bami Goreng 
• Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Orange & Feta Italian Orzo Pasta Salad
• Blogghetti: Strawberry Hibiscus Iced Tea Recipe