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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Black Tea

The question of when black tea was invented remains much debated amongst tea scholars.However by the 16th century black tea was appearing in Chinese tea markets.It was during Ming's dynasty that oxidation of Tea leaves were discovered. When the tea was allowed to oxidize and then baked, the resulting leaf could retain its quality longer. This black tea was far more suitable for the lengthy transport to Tibet and Mongolia.

Black Tea is the most oxidised tea than White,Oolong and Green Tea.This gives them their stronger flavors and higher caffeine content.. It is most widely used in making iced tea and English tea.It is also knoiwn as Red Tea.Black Tea is obtained by freshly picking tea leaves and darkening it with large amount of cellular oxidation.

Styles of Black Tea

There are three distinct styles of producing black tea in China.
Zhen Shan Xiao Zhong Hong Cha  – The original style of black tea from the Wu Yi mountains. Higher grades are comprised of broad open leaves and are roasted and dried by the heat an earthen oven wood burning fire.

Gong Fu Hong Cha – Sometimes called to as “Congou” black tea by western sources. “Congou” or “Gong Fu” is a reference to patience and skill required by its manufacturing process. This is the most widespread style of black tea produced in China. Both Keemun and Dian Hong black teas are made by the Gong Fu method. Traditionally, this method requires hand picking of whole buds and leaves. After a fair amount of delicate hand processing higher quality examples of Gong Fu Hong Cha are dried over charcoal while electric dryers may be used to finish lesser grades.

Hong Sui Cha - Broken Black Tea made specifically for foreign consumption. This type of tea is mass produced with modern machinery and is sorted in accordance with the grading system used by the international market.

Making Black Tea

Black tea is made in one of two ways: "orthodox" or "cut, tear, curl" (CTC). Orthodox processing relies much more heavily on manual work. CTC is done primarily by machine and creates finely chopped tea leaves.

Steps to black tea production:
Plucking
The tea leaves are removed from the bush. They are harvested by hand for orthodox teas and by machine for CTC.

Sorting
The leaves are separated by size.

Cleaning
Any twigs, stems, rocks, or broken leaves are removed.

Withering
The leaves are dried slightly. The moisture content of the leaf goes from 70-80% to 60-65%. This withering makes the leaf pliable so it won't break during the next steps.

Rolling
Orthodox teas are rolled while CTC teas are chopped then rolled.

Oxidation
The leaves are allowed to brown. CTC teas may be tumbled to encourage oxidation while orthodox teas may be rolled at intervals on a table. Chinese teas are oxidized very slowly, making them more mellow in flavor than Indian teas.

Drying and cooling
The vast majority of the moisture is removed. The final water content may be just 3%.

Sorting and grading
The final sorting is done and the tea is graded by size. Grading does not necessarily indicate quality. It communicates the size of the leaf.

Brewing Black tea:

Unlike green teas, which turn bitter when brewed at higher temperatures, black tea should be steeped in freshly boiled water. The more delicate black teas, should be steeped for 3 to 4 minutes. The same holds for broken leaf teas, which have more surface area and need less brewing time than whole leaves. Whole leaf black teas, and black teas that will be served with milk or lemon, should be steeped 4 to 5 minutes. Longer steeping times make the tea bitter. When the tea has brewed long enough to suit the tastes of the drinker, it should be strained before serving.

Health Benefits of Black Tea:

Black tea can help manage - or even prevent - diabetes.

Black tea protects your heart health

Black tea is used for improving mental alertness as well as learning, memory and information processing skills.

It is also used for treating headache and low blood pressure; preventing heart disease, including “hardening of the arteries” (atherosclerosis) and heart attack; preventing Parkinson's disease; and reducing the risk of stomach and colon cancer, lung cancer, ovarian cancer, and breast cancer.

It is also used for type 2 diabetes, stomach disorders, vomiting, diarrhea, and as a diuretic to increase urine flow. 

Some people use black tea for preventing tooth decay and kidney stones. In combination with various other products, black tea is used forweight loss.

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White Tea

White Tea became popular during the Ming's Dynasty in China.White Tea is produced mainly in the Fujian province of China and only consists of the most tender leaf buds from immature tea leaves that are picked shortly before the buds have fully opened, that are covered in silvery, down-covered hairs.These leaves can only be picked during 3 days of every year in early spring.

White tea is the least processed tea with a very delicate flavor and has the highest antioxidant levels.It is considered as the supreme Drink of Health.The leaf buds are not rolled and very slightly oxidized.

White tea has a very mild flavor with natural sweetness, velvet-like in smoothness with little of the grassy undertones similar to that of green tea.

                                       Pic Courtesy:IslandTeaShop

                           

Health Benefits of White Tea:

White tea protects against cancer, heart disease, and stroke.

It reduces blood sugar and help prevent and alleviate the symptoms of diabetes. It reduces stress and increases energy.

It eases the symptoms of illness and promotes recovery.

White tea strengthens the circulatory and immune systems.

White tea contains small amounts of fluoride and other nutrients which keeps the teeth strong and healthy

By thinning the blood, lowering blood pressure, and reducing cholesterol, white tea protects the heart and the entire circulatory system.

Researchers have also discovered that people who drink 2 or more cups of tea a day are almost 50% less likely to die after suffering a heart attack. White tea is truly a remarkable heart tonic.

How to Brew White Tea:

Like green tea, white tea is best brewed with pure water that is very hot, but not boiling. For stronger flavor, steep for a few minutes longer.Recommended time is 5 to 8 minutes for the first steeping is generally recommended, with another 2 to 3 minutes for each additional cup. Use 2 teaspoons of loose-leaf tea per cup.If the water is too hot, the tea will be scalded, causing it to become bitter and astringent.

White Tea vs Green Tea vs Black Tea:

In terms of medicinal and health properties, white tea is the best followed by green, Oolong and the least rated is black tea.

Black tea’s popularity is based on its wide acceptance and consumption in Europe, America and Africa, while green tea’s popularity stems from its medicinal and health benefits. green tea has twice the amount of antioxidants compared to black tea per serving.

The catechin content in green tea is three times higher than in black tea. This makes green tea superior to black tea in health and medicinal properties.

Since white tea is less processed, it retains a higher amount of antioxidants, compared to green.

Green tea contains around 20g of caffeine, compared to white that has around 15g. In comparison, black tea contains around 45mg.

Considering white tea contains more antioxidants and less caffeine, white tea would be an even healthier choice.

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All about Tea

Tea is the second most consumed beverage behind water.Teas are classified based on their Flavor , growing conditions,color and the Methods of Processing.all types of tea begin with a tea leaf from the same plant ,the Camellia Sinensis plant.How the tea leaf is processed after it is picked determines if it becomes white, green, oolong,or black.There are thousands of different varieties of teas available in the world.Each type of tea has its own characteristics including a different taste and differing health benefits.The styles of tea are produced by altering the shape and chemistry of the leaf, rather unromantically called 'processing' or 'manufacture.'

Even though all teas come from only one species, there are three major varietals:

The China – Small leaves and generally thrives at higher altitudes.
The India (or Assam) – Larger leaves and generally thrives at lower altitudes.
The Hybrid – Kind of in-between the Chinese and Indian.


Tea Processing:

Tea processing is five basic steps; some teas don't utilize all of these steps, while other teas repeat them several times.

Basic processing is Plucking, Withering (allowing the leaves to wilt and soften), Rolling (to shape the leaves and wring out the juices), Oxidizing (see below) and Firing (ie: Drying).

The most crucial part, what defines the categories of tea, is Oxidizing. Oxidation occurs when the enzymes in the tea leaf interact with oxygen, after the cell walls are broken apart. This can happen quickly, through rolling, cutting or crushing, or more slowly through the natural decomposition of the leaf.

"Oxidation" is still referred to by some in the tea industry as "fermentation." This stems from an earlier belief that what was happening to the tea leaves



Sometimes, tea is sold as a blend of some combination of the four main types listed above. Teas can also be flavored with oils or scented withflower petals during the processing stage. They can also be combined with fruits and spices.

The History Of Tea:

The history of tea is fascinating and offers great insight into the history of our world. Since tea was first discovered in China, it has traveled the world conquering the thirsts of virtually every country on the planet.

One legend claims that the discovery of tea occurred in 2737 BC by the Emperor of China. For several hundred years, people drank tea because of its herbal medicinal qualities.

By the time of the Western Zhou Dynasty, tea was used as a religious offering. During the Han Dynasty (202 BC – 220 AD), tea plants were quite limited and only royalty and the rich drank tea not only for their health but also for the taste.

As more tea plants were discovered during the Tang Dynasty (618 – 907), tea drinking became more common among lower classes and the Chinese government supported planting of tea plants and even the building of tea shops so everyone could enjoy tea.

Also during the Tang Dynasty, tea spread to Japan by Japanese priests studying in China.

Tea finally arrived in England during the 17th century when King Charles II married a Portuguese princess, Catherine of Braganza. The Queen made tea the drink of royalty and soon tea became a popular import to Britain via the East India Company.

In attempts to turn profits during the tea smuggling period, the East India Company began exporting the tea to America. The American tea was also taxed heavily and contributed to the cause of the Boston Tea Party.

The Perfect Tea Brewing :

A great cup of tea starts with high quality tea leaves. Make sure your leaves come from a quality tea garden and aren't dust (leftovers after tea has been processed).
Heat water to the temperature recommended for your tea using a convenient hot water heater or a stovetop kettle.

Once water is heated, steep your tea for the recommended time (it varies by tea) in a teapot Add rock sugar or honey if you prefer and then pour tea into your favorite tea cup. Enjoy!

My personal favorite is green tea, with black tea coming up as a very close second, but I cannot say I have had much oolong tea or white tea to compare sufficiently.

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Tomato Garlic Chutney

Tomato is one of the flavors which you can use with almost any dish for its intense and acidic nature.I love the combination of tomatoes and Garlic as the acidity of the tomatoes blends wonderfully with the strong aroma of Garlic and also as this recipe comes in quickly with a good amount of flavor well combined.Being an Indian,Chutneys are a part of our daily meals..From chutneys made with coconut to those made with tamarinds and the seasonal fruits and vegetables ,they are all just awesomely delicious.

Ingredients:

• 2 large Tomatoes
• 6 to 7 cloves Garlic
• 1/4 cup water
• 1 tsp Chilli Powder
• 1 tsp Oil
• 1/2 tsp Mustard seeds 
• 4 to 5 curry leaves
• A pinch of Asafoetida
• Salt to taste

Method:

Blend tomatoes,garlic along with red chilli powder and salt. 

In a pan heat oil and temper the mustard seeds . Add the curry leaves and asafoetida into the oil .Once it splutters add the blended tomato puree .

Cook for about 3 to 4 minutes adding 1/4 cup water. Let it simmer for another 3 minutes. Add salt. Remove from flame and serve hot with some Idlis or Dosa's. 

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