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

Roasted Pumpkin Hummus Veggie Wrap#SundayFunday

I loved this Roasted Pumpkin Hummus, so made this again and used to make wraps. For this I used lettuce, green pepper (capsicum), tomato, carrot, cucumber and cheese for stuffing, and homemade tortilla for the wrap.

It's easy-to-make and super yummy as we get in restaurants! 

Ingredients 
Roasted Pumpkin Hummus - see recipe here
1 Tablespoon Garlic Infused Olive Oil
¼ Teaspoon Cumin powder
½ Teaspoon  Ranch Spice Mix
Salt to taste
1 Small Clove Garlic - minced
1/3 Cup Black Beans or Red Beans - soaked & boiled
½ Cup Chopped Red & Green Capsicum
1 Medium Tomato - deseeded & finely julienne
4 Whole Wheat Tortillas
¼ Cup Shredded Cheddar Cheese

1 Cube Cream Cheese
1 Tablespoons Chopped Coriander leaves
1 Tablespoon Oil
2 Small Green chillis - finely chopped
2-3 leaves Lettuce Leaves
1 Small Carrot  - shreded
1 Small Cucumber - peeled, de seeded & shreded 
Roasted Tomato Salsa Sauce   as required
1 Tablespoon Lemon juice or to taste

Method

Soak the black bean for 3 hours and then boil them in a pressure cooker in 2 cups water till done.

Heat a skillet with garlic infused oil over medium flame. Add the onions, cumin, and salt and cook stirring occasionally for 3 to 4 minutes until they just start to turn golden.
Add the garlic and cook for a minute. Add the capsicum and toss them, now add the  ranch seasoning spice mix, cook for a minute, stirring. Add the beans and cook for a minute more, taste for salt , add accordingly. Remove from heat. Add the coriander leaves, green chillies  and cream cheese mix well,  set aside.

Place whole wheat tortilla on a work surface, spread 1 or 2 tsp of Roasted Pumpkin Hummus over it, leaving an inch at the border.

Add a large spoonful of the beans in the center of the tortilla

lettuce, tomato, shreded carrot, cucumber.

 Top it with Roasted Tomato Salsa Sauce and grated cheese as per you taste.

Then finally roll it. like wise make the rest

Enjoy with an extra spoon of hummus or your favorite sauce! 

Or you can grill these in a sandwich toaster and then enjoy!!

Enjoy a satisfying, healthy, veggie packed breakfast or lunch.  

My Notes

I used a little butter while grilling the tortilla to make it crispy.You can use a pan too to toast these. 
Salsa sauce is optional.
You can add other veggies as well like spinach, radish, etc. I used whatever available at home.
Make this a head and cling wrap them, when needed just toast/grill and enjoy.

Here are some of the other wraps 

Mutton Kebabs Wraps
SFC Twister Wrap 
Fruity Rice Paper Rolls 
Kolkata Style Egg Roll/Wrap 
Chicken Fajita 

Huevos Rancheros Breakfast Burritos  

Lables : Breakfast, Make Ahead, Black Beans, Capsicum, Carrot, Cucumber, Lettuce, Mexican, Wraps, Mexican, Whole Wheat, Tortilla, Vegetarian, Brunch, Sunday Funday

• Brownie Pizza by A Day in the Life on the Farm
• Copycat Hobi's Bites Original Hot Crackers by Food Lust People Love
• Crunch Bars (copycat) by Karen's Kitchen Stories
• Donuts & Chicken Strips by Amy's Cooking Adventures
• Roasted Pumpkin Hummus Veggie Wrap by Sneha's Recipe
• Walking Taco by Mayuri's Jikoni

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.  

Mango Bread Pastry - No Bake Dessert#AlphabetChallenge

Made this with Alphonso mangoes so often because it is easy, delicious and yummy. My friends too made this pastry, when I, explained to them how to make it and it is a instant hit in their home too.  Make this for your guest and they will shower praises after enjoying this pastry. 

Ingredients 
4 Slices Bread - white or brown any will do
As Required Slices Mango - cut in the size of the bread slice
 ¾ Cup Vanilla Ice Cream 
For The Mango Glaze
2 Tablespoon Sugar
½ Cup Mango Puree
1 Teaspoon Gelatin or Agar Agar powder
2 Tablespoons Water
Method
For The Mango Glaze 

Soak the gelatin in water for 5 minutes.  
Take a another pan, mix together  mango puree and sugar, mix well add soaked gelatin.  Now switch on the flame and cook the mixture on low heat, stirring continuously, so that it doesn't stick to the bottom. Cook until it becomes translucent and thick  ( do not bring it to a boil). It's is ready. Take off flame, take it out on a bowl, keep aside to cool. 
For Assembling
Take the bread slices. Take out the ice cream and let it become a little soft so that it's easy to spread.  

First take one slice and spread a tablespoon ice cream nicely all over.  

Then place the slices of mango.  

Spread a little mango glaze on top.  

Then  spread little ice cream on it.  Take second slice of bread and place it on top then again continue the same process. First spread ice cream and in this way repeat the process until the fourth slice of bread finally is placed on top. 

Then apply layer of of ice cream and pour mango glaze on the top. Its summer and so hot as you can see as I am assembling it the ice cream is melting.

Now place this pastry in an airtight container, keep it in the freezer for half an hour or more to set.

When ready to serve take it out, trim the sides and cut from the center  - into two parts. So two pastries are ready , garnish with glazed cherries or mango pieces and serve chilled. 

Enjoy.. yum... 

Labels: Mango, Pastry, Sweets & Desserts, Vegetarian, Alphabet Challenge

Let's take a look at the recipes being shared today with Alphabet "M" 

• Food Lust People Love: Milk Roasted Chicken with New Potatoes and Mushrooms
• Blogghetti: Movie Night Charcuterie Board 
• Sneha’s Recipe: Mango Bread Pastry - No Bake Dessert 
• Jolene’s Recipe Journal: Mocha Milkshake 
• Karen’s Kitchen Stories: Maple Pecan Madeleines 
• A Day in the Life on the Farm: Steak and Mushroom Bites 
• A Messy Kitchen: Mini Lemon Cupcakes with Marionberry Frosting (Doctored Cake Mix)
• Mayuri’s Jikoni: Moong Dal Salad | Kosambari 
• Magical Ingredients: Mint Mascarpone Dip 
• Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Pineapple Ketchup Ground Turkey Skillet Meatballs 
• Culinary Cam: Mini Peach Galettes  

Indo Chinese Style Chilly Omelette Stir Fry#SundayFunday

This stir fried Chilly Omelette made Indo Chinese Style, is a change from the regular and monotonous omelette.  This is very quick to put up and will go very well with fried rice or as a side dish.
Serves 2 -3 
Ingredients

4 Large Eggs
¼ Teaspoon Pepper powder
¼ Teaspoon Red Chilly Flakes
¼ Teaspoon Salt
1 Tablespoon Oil
For The Sauce
3 Tablespoons Oil
1 Teaspoon Chopped Ginger
1 Teaspoon Chopped Garlic
1 Spring Onion - white & green chopped
1 Small Onion - cut into cubes  
1 Small Capsicum – cut into cubes
2 Tablespoons Red Chilli sauce
1 Tablespoon Light Soy sauce 
1 Tablespoon Tomato Ketchup
1 Teaspoon Vinegar
Method

Beat the eggs in a bowl, add in red chilly, pepper powder and salt to taste. Whisk them.
Heat oil into a hot pan ( used grill pan) on low flame and pour  little of  the egg mixture to make a thin omelette. 

While the omelette is still not cooked completely, roll it gently into then center 

Again pour a little mixture on to the empty side and swirl it to come to the bottom of the fold, again start to roll.

Do this process till all then egg mixture used. Make a thick roll.

Cut it from the center, see the layers!!

Then into cubes. Keep aside.

In another pan heat oil  add chopped ginger and garlic, sauté on high flame for a minute. Now add finely chopped white part of the spring onion. Sauté on high flame.
Add diced  onions and capsicum. Continue to sauté on the high flame. Add  all the  sauces and tomato ketchup ,vinegar and salt to taste and continue sautéing for a minute, Add the  egg pieces into the sauce and mix it so that the y are coated with the  sauce.

Finally add some finely chopped  spring onion green and serve hot.  Enjoy!!

Labels: Egg, Indo Chinese, Omelette, Stir Fry ,Side Dish, Vegetarian, Asian Cuisine, Sunday Funday

For Sunday Funday we are sharing Egg recipes.

• Breakfast Pizza from Karen's Kitchen Stories
• Cottage Cheese Scrambled Egg Skillet from Amy's Cooking Adventures
• Egg Ghee Roast Recipe from Mayuri's Jikoni
• Deviled Egg Dip from A Day in the Life on the Farm
• Deviled Quail Egg Shrimp Canapés from Food Lust People Love
• Indo Chinese Style Chilly Omelette Stir Fry from Sneha's Recipe
• Pickled Quail Eggs from Culinary Cam