Doughnut Holes

Donuts are one of my all time favorite besides custard of course.Around this time, I think my happiness level peaks to an all-time high.I can totally nosh on these Donut holes. They have such awesome texture and these fluffy little cushions would create a heavenly mental state after you bite into it. Completely irresistible and worth every calorie! If you’re feeling extra indulgent,dip it in some custard or chocolate syrup. These Donut Balls are perfect for brunch, or as an after-school or anytime snack.

 

Preparation Time : 40 minutes

Frying Time : 10 minutes
Makes about 30 small Donut holes 

Ingredients:

• 300g plain flour
• 140g caster sugar (and more for dusting)
• 2 large eggs
• 3 tsp baking powder
• 1 cup milk
• 75 gm melted butter
• 1 1/2 tsp vanilla extract
• Oil for frying
• A pinch of Salt

Method:

Mix all the dry ingredients together in a large bowl.Beat the eggs, milk, melted butter and vanilla into the dry ingredients until you have a smooth batter.

Rest the batter in the fridge for 30 minutes.Heat the oil in a large pan until about 180C (356F).

Carefully drop teaspoonfuls of the batter into the oil and fry, turning all the time until they are golden brown and cooked through.

Drain on kitchen paper and dust with sugar

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Soya Indo-Chinese Fried Rice

 when I had leftover rice  (which was often)I make this fried rice .This is my take on a childhood favorite,A few mouthful of this fried rice that still warm from its cultured humid day gives you that real comfortnessThis is a warm, filling lunch one can actually see themselves making before we dash out the door for work — it’s fast, without a ton of prep, and it’s everything we want, exactly when we want it. . Once they all mingle in a piping hot wok, you get crisp bits of soy chunks and rice and the veggies pulls in of it together. Overall this dish could just be the right getaway drug for you.

 

Preparation Time:15 to 20 minutes

Serves :2

Ingredients:

• 2 Cups cooked rice
• 1/4 cup finely chopped onion
• 1/4 cup carrot
• 1/4 cup soya chunks/meal maker
• 1 tbsp soy sauce
• 1/2 tsp tomato sauce
• 1 tsp finely chopped garlic
• 1/2 tsp finely chopped ginger
• 3 tbsp vegetable oil
• 1/4 cup Spring onions
• 1 tsp pepper
• Salt to taste

Method:

Combine the soya nuggets and salt with 1 cup of  water bring it to a boil and cook for about 10 minutes. Drain, squeeze out the water, and keep aside.Once cold,cut them into halves.

Heat a wok (or any skillet)on medium heat. Add the oil, followed byonions, ginger and garlic.Stir for a few seconds until it releases a frsh aroma and the onions are translucent. Now add the carrots and cook for about 2 to 3 minutes. You can preferably add any vegetable you want. Now the soy sacuce and the tomato sauce and saute well.

Add the cooked rice and the soy chunks ,salt and pepper and give it a good stir until all the rice is coated with the sauce.

Serve hot.Enjoy with any side dish of your choice.

 

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Fail proof Homemade Pizza from Scratch

There are so many things to love about Pizza.And the very fact that they are home made makes it even more special.There are so many things to love about this pizza, I hardly know where to begin.The pizza dough is silky and a breeze to work with. A real winner.A combination of interesting flavors and textures provides outstanding results.Best served with a large tossed green salad that can be put together in a matter of minutes from what is readily available.

Ingredients

• 1 tbsp. dry yeast or small packet
• 1-1/4 cup warm water
• 4 cups all-purpose flour
• 1 tsp. sea salt
• 2 tbsp. extra virgin olive oil
• 1 tbsp. honey

Method:

In a medium bowl, combine 1 cup of warm water (don’t make it too hot or you’ll kill the yeast), honey + yeast until dissolved. 

Leave for 5-10 minutes until the yeast activates + the mixture develops a layer of froth on the surface.

Next in a large bowl, mix together sea salt + flour, finishing with a well in the centre.Add the yeast mixture + olive oil.

After the olive oil is roughly mixed in then use your hands to knead the dough until the dough comes together. If the dough is too sticky or soft, just add a little flour. If the dough seems too dry + crumbly, then just add a little more water.

Shape the dough into a round ball + then place in a large oiled bowl. Cover with a damp cloth for roughly 45 minutes, or until dough doubles in size.

Punch down the dough to remove the air + then place it on a lightly floured work surface.Now you can divide the dough into 2 pieces Shape each section into a well-rounded disk.

Then place the dough balls onto a sheet of parchment paper. Cover with a light coating of olive oil + allow to rise again for about 20 minutes.

Homemade Pizza sauce:

• 2 garlic cloves, pressed
• 1 tablespoons olive or vegetable oil
• 1  can crushed tomatoes in rich puree
• 1 teaspoon Italian seasoning
• 1/2 teaspoon dried basil
• 1/4 teaspoon salt
• 1/4 teaspoon crushed red pepper flakes

Method:

In a small saucepan, sauté garlic in oil until tender. Stir in the remaining sauce ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes or until sauce reaches desired thickness. Sauce may be refrigerated for up to 1 week.

Simply top with your favourite toppings. Cook for 15-20 at about 220 degrees celsius salt and pepper

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Pan Roasted Baby Potatoes

These are amazing, so delicious and so easy to prepare.This dish doesn't need much fussing with.

A versatile side that works with pretty much any main dish.

Ingredients:

• 250 gms -Baby Potatoes Washed and peeled
• 1 tsp Turmeric Powder 
• 1 tsp Red Chilli Powder  
• 1/2 tsp Garam Masala Powder or (All Spice)
• 1 tsp Garlic Powder or  1 tsp Ginger Garlic Paste
• Salt to taste
• 2 tbsp Butter or Margarine

Method:

Melt butter in a thick bottomed pan,  add the potatoes and rest of the spices except salt. Cook on low flame until potato gets roasted on all sides, now add salt. Cook on low flame for few more minutes. Garnish with mint leaves.Serve hot.

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Besan Ladoo/ Chick Pea Flour Ladoo

Ladoo are usually served for festivals,It's a great sweet to make during the festive seasons at the last minute.Such an easy ,silky and delicious with every bite.

Ingredients:

• 1 Cup Bengal Gram Flour / Besan Flour
• 1/4 Clarified Butter / Ghee
• 2 Tbsp Vegetable Shortening
• 1 Cup Powdered Sugar
• 1 tsp cardamom powder
• 10 to 15 Cashewnuts
• 10 Raisins
• Almonds for Garnishing.

Method:

Take a heavy bottomed pan , add the clarified butter and melt it . Add the gram flour and fry in medium flame till golden brown  and a very good aroma comes out.Now add the cardamom.

Remove from fire add the nuts and the raisins and allow it to cool a bit .Add the powdered sugar when its slightly warm .

Knead well and make lemon sized balls out of it neatly.Garnish with almonds.Can be stored in an air tight container for about a week .

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Plantain Kebabs / Kela Kebabs / Kachhe Kele Or Kacha Kolar Tikki/Shammi Kebab/Kabab Or Raw Banana Cutlets Or Kanchkolar/Kancha Kolar Chop/Kofta

Everyone of us have eaten some kind of kebab, living in any part of the world.Kebabs have always been my all time favorite.Kebabs first originated in Persia. Kebab comprises mostly of meat and vegetables, which are either grilled, roasted or deep fried. This recipe is fresh, satisfying and light. The plantain and spices used are a global medley and the smokiness just seals the deal. The finished dish, well spiced and delicate, has the right blend of an airy crunchiness, yet retains the earthy, satisfying ‘mouthfeel’ expected of the vegetables



Ingredients

• 2 large green bananas (not plantain) peeled
• 2 medium sized Potatoes
• 1 onion finely chopped.
• 1 1/2 tsp ginger garlic paste
• 2 green chillies, finely chopped(optional)
• A handful of coriander leaves( or parsely) finely chopped
• 2 tsp. coriander powder
• Red chilli powder to taste
• 1 tbsp. Bengal gram flour(can be substituted with all purpose flour)
• Salt to taste
• Oil for shallow frying

Method:

Boil ,cool peel and mash the bananas and potatoes .Take mashed potatoes in a bowl and mix all the dry ingredients along with the prepared onion mixture. Add green chillies and mint leaves.Mix them well and allow it to set it for an hour.

Take the mixture and Make into small kebabs; shapes can be round or burger shape, like small sausages or oblong-like a flat pear shape.

Heat a couple of tablespoons of oil in a frying pan and fry them on medium heat, slowly, to get them crisp on both sides. You may need to drizzle more oil, as they will absorb it to some extent. I use a non-stick frying pan, that way you use less oil.Fry all kebabs, until golden brown and crisp on both sides.

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