Cook macaroni as per packet direction and strain it, mix little olive oil and keep aside.
Add above (marination) masala to tofu and marinate for 10 min, then heat a nonstick pan add 2 tsp. oil + butter do shallow fry.
In a wide nonstick pan add 2 tsp. butter + oil add green chilli, sugar, add all the veggie,knor vegetable stock stu soy sauce, chilli sauce, tomato ketchup, salt stir it well and cook for 2 min in low flame
Now add fried tofu, cooked macaroni and gently mix it well, and sprinkle white pepper stir it and remove from the heat. You can also Send this kids to lunch, may be his whole class will be around his box for his yummy Tandoori tofu macaroni.
In a mixing bowl, add the dry ingredients namely flour, sugar, baking powder, cinnamon powder and salt. Using a wire whisk, mix them well.
In a measuring jug which can hold up to 1 cup of liquid ingredients, pour in the oil and add the egg. Whisk well. Fill the measuring jug to the 1 cup line with dairy free milk of your choice. I used coconut milk (Koko brand). You can use any type of milk. Add the vanilla essence and whisk well. Now we have our wet ingredients.
Pour the wet mixture into the dry mixture after making a well at the center of the dry ingredients. Mix them together but be careful not to overmix.
Add the fresh strawberries
Line the muffin tray with paper cups and pour the batter on each cup. Do not fill the cups to the top as the muffins would rise when they get baked.
Bake the muffins for 15 – 20 minutes or till a tooth pick when inserted comes out clean and the tops are golden brown. It took exactly 20 minutes for mine to be ready.
Take a large mixing bowl. Add all the dry ingredients and mix. The dry ingredients are All purpose flour, Baking powder, Sugar and salt and mix well. Set aside.(Theready-made pan cake mix could also be used. It is available in the grocery store.)
Take the pumpkin puree in a bowl, add the egg and Vanilla Extract.
Add the Milk to it and whisk all the contents together.
Pour the wet ingredients over the dry ingredients (Pan cake Mix)
Add some water if required and mix without lumps. Do not beat the contents Only fold the ingredients. The batter should be thick and not too thin.
Heat a Griddle. Spread some butter on the griddle. Pour a ladleful of batter on the griddle and allow it to cook till the bubbles are formed.
Flip to the other side once the bubbles are seen. Cook on both sides. Serve hot.
In a large bowl, mix together the yeast mixture, milk, sugar, salt, eggs, shortening, and 2 cups of the flour.
Mix for a few minutes at low speed, or stirring with a wooden spoon. Beat in remaining flour 1/2 cup at a time, until the dough no longer sticks to the bowl.
Knead for about 5 minutes, or until smooth and elastic. Place the dough into a greased bowl, and cover.
Set in a warm place to rise until double. Dough is ready if you touch it, and the indention remains.
Turn the dough out onto a floured surface, and gently roll out to 1/2-inch thickness. Cut with a floured doughnut cutter.
Let doughnuts sit out to rise again until double. Cover loosely with a cloth.
Melt butter in a saucepan over medium heat. Stir in confectioners’ sugar and vanilla until smooth. Re- move from heat, and stir in hot water one tablespoon at a time until the icing is somewhat thin, but not watery.
Then Heat oil in a deep-fryer or large heavy skillet to 350 degrees F (175 degrees C).
Slide doughnuts into the hot oil using a wide spatula.
Turn doughnuts over as they rise to the surface. Fry doughnuts on each side until they turn golden brown and then remove.
from hot oil, to drain on a wire rack.
Dip doughnuts into the glaze while still hot, and set onto wire racks to drain off excess.
Keep a cookie sheet or tray under racks for easier clean up.
15.You also can use Rainbow sprinkles/ Vanilla/ Strawberry Sauce to decoration.
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