Cook Without Book

                             Ingredients Sauce: 1 cup   granulated sugar 1/4 cup   water 2 tablespoons   agave nectar 5 tablespoons   unsalted butter 1 tablespoon   pure vanilla extract 1 1/2 teaspoons   sea salt Juice of 1 lemon 2 tablespoons   espresso powder dissolved into 2 tablespoons boiling water To serve: 8  waffle cones (such as Keebler) 2  pints vanilla low-fat frozen yogurt 1/3 cup   sliced almonds, toasted Preparation 1. Combine sugar, water and agave nectar in a heavy medium saucepan; stir well. Cover, and boil until sugar has dissolved (about 5 minutes), stirring once or twice. Cover again, and boil until bubbles are large and mixture is thick (4 minutes). Uncover, and continue boiling 6 minutes or until mixture is golden. 2. Remove pan from heat; place bottom of hot pan in cold water. Carefully add the butter, vanilla, a...

Aloo Kurkure Poha coated potato and mint flavoured starter. This couldn't be easier. Preparation Time:  5 mins Cooking Time:  10 mins Makes 6 kurkures Ingredients 1 cup  boiled , peeled and  mashed potatoes 1/2 cup   chopped mint leaves (phudina) 1/2 tbsp  finely  chopped green chillies 1/2 tsp  roasted  cumin seeds (jeera) powder 1/2 tsp   lemon juice salt  to taste 1/3 cup   plain flour (maida) 1/3 cup   beaten rice (poha)  , coarsely ground oil  for deep-frying For Serving sweet and sour sauce Method Combine the potatoes, mint leaves, green chillies, cumin seeds powder, lemon juice and salt in a bowl and mix well. Divide the mixture into 6 equal portions and shape them into round balls. Keep aside. Combine the plain flour with a little water to make a thick and smooth paste and keep aside. Dip each potato ball in the flour paste and then roll in powdered rice flakes t...

Fusilli Pasta in Tomato Sauce Recipe Serves 2 Ingredients: Fusilli Pasta - 3/4 cup Tomato puree - from 1 big tomato ( approx  1/2 cup) Garlic paste or garlic finely chopped - 1 tsp Tomato sauce - 1 tbsp Tomato - 1 chopped Capsicum - 2 to 3 tbsp cubed Pepper - 1/2 tsp Cheese - 1 tbsp (just for garnish) Olive oil - 1 tsp Salt - to taste Method: Boil water and cook fusilli pasta with salt until slightly soft yet crunchy enough to bite.Drain water and Keep aside. Heat olive oil in a pan, add garlic paste and saute until slightly browned. Then add chopped tomatoes and capsicum toss it a min.Then add tomato puree and saute until raw smell totally leaves.Add required salt and pepper, give a quick stir. Then add the cooked pasta and mix well, add tomato sauce and sprinkle little water if the mixture is too dry. Allow it to boil 2-3 mins until the pasta is coated well with the sauce. Switch off and garnish with grated cheese while serving.

Ingredients For The Vegetable Balls 3 cups  finely  chopped cabbage 1 1/4 cups   carrot  , grated 1/2 cup   chopped onions 2 tbsp   cornflour 5 tbsp   plain flour (maida) 3 to 4  clove of  garlic (lehsun)  , finely chopped 1   slit green chilli  , finely chopped salt  and  freshly ground black pepper powder to taste oil  for deep-frying For The Sauce 1 tbsp   garlic (lehsun)  , finely chopped 2 tsp  finely  chopped green chillies 2 tsp  finely  chopped ginger (adrak) 1 cup  clear  vegetable stock  or  water 1 tbsp   soy sauce 1 tbsp   cornflour  mixed with 1 cup of  water 2  pinches of  sugar 2 tbsp   oil salt  to taste Method   For the vegetable balls Combine the cabbage, carrots, onions, cornflour, plain flour, garlic, green chilli, salt and pepper in a bowl. Mix well. Shape spoonfuls of the mixture into...