Ingredients:
All purpose flour or maida -2 and 1/2 cup ( 325 gms )sieved,
Tesco quick rise yeast- 1 sachet, ( available in Khan market )
Salted butter- 3 tbsp or 40 gms- room temperature,
Granulated sugar- 3 tbsp ( powdered),
Whole milk- 1/2 cup or 120 ml- luke warm,
Egg- 1 beaten,
Oil for deep frying,
Some flour for dusting.
Topping:
Granulated sugar ( powdered) or icing sugar or chocolate ganache
Method:
In a large bowl whisk together 2 and 1/2 cup of flour and yeast.
Add butter and with your fingers or wooden spoon blend all together to a coarse crumb.
Stir in the sugar.
Mix.
Make a well in the center of the flour mixture and add the lukewarm milk and beaten egg.
Stir with a wooden spoon till you have a sticky dough.
Sprinkle very little dough on the counter.
Dump the dough on the counter and knead the dough till no longer sticky and is smooth and elastic ( 5 minutes )
Shape the dough into a ball and place in a lightly greased bowl,turning once so that all sides are well oiled.
Cover and keep in a warm place ( oven ) for 1 and 1/2 hour to 2 hours ( depending on the weather )for the dough to double in size.
Once the dough has risen pump out the air by punching the dough twice or thrice.
Roll out the dough on the counter and then fold it and then pinch the ends.
Make a round ball again and roll the dough into 1/2 inch thickness.
With a cookie cutter or doughnut cutter, dusted with flour cut the dough into 2 and 1/2 to 3 inch circle ( size of your cookie cutter ).
Place the doughnuts on a lightly floured baking tray keeping some space in between .
Gather up the scraps and again,roll and cut all the remaining doughnuts.
The donut holes can be fried separately.
Cover the doughnuts and the holes with a greased foil and let it rise for 30 minutes ( double in size )
As the dough is rising prepare the ganache or if you like it to be sugar coated then now is the time to prepare them.
If you like it to be sugar coated then spread some powdered sugar or icing sugar on a tray and keep aside.
Ganache;
Semi sweet chocolate or dark chocolate ( available in khan market )- 113 gms,
Amul cream- 90ml,
Butter- 1 tbsp,
Brandy - 1/2 tbsp( optional ).
Break the chocolate into small pieces ( put them in a plastic or zip lock bag and with a rolling pin, hit hard three or four times)
Place the pieces in a bowl.
Heat the cream and butter in a measuring cup or bowl in microwave for a minute.
Pour the hot cream on the chocolate.
Leave it for a minute( it will give time for the chocolate to melt ).
With a wooden spoon gently stir the cream and the chocolate( If you like brandy to be added ,add now )
The stirring has to be very slow as too much of stirring will cause air bubbles to form.
The texture of the chocolate has to be smooth and creamy.
Ganache is ready.
Keep it aside.( do not keep in the fridge as it will solidify)
The chocolate can be warmed if you think the sauce is too thick and has become cold in room temperature.
Left overs can be kept in a container in the freezer for future use.
Heat oil in a skillet or deep pan.
Before you fry the doughnuts check the heat of the oil by putting a small ball of dough.
If the dough comes up then oil is ready.
Carefully place the doughnuts into the hot oil about 2 to 3 at a time.( heat is medium high )
Fry each side until golden brown.
Place the fried doughnuts on a paper towel.
Leave it to cool for a minute.
After a minute roll the doughnuts in the powdered sugar and keep in a tray to cool.
If you plan to use ganache as the topping then just dip the top part of doughnut in it and quickly lift and place it on a tray to cool.
The doughnuts are best when eaten freshly made.
Left overs can be kept in the fridge and warmed for 10 seconds in the microwave.
Makes 9 doughnuts.
Homemade doughnuts are a treat!
Ingredients:
Chicken- medium size ( 800-900gms),
Onion- 3 - sliced,
Tomato- 2-grated or pureed,
Garlic- 12,
Ginger- 1 inch,
Red chilli- 2 to 6,
Almonds- 8,
Cashewnuts-6,
Poppy seeds-1tbsp,
Green cardamom-3,
Cloves-4,
Cinnamon-2 sticks ( 1 inch size ),
Water-2 cups,
Ghee-4 tbsp,
Saffron- a pinch soaked in 2 tbsp of warm water,
Salt to taste.
Method:
Soak poppy seeds in water for an hour or overnight in the fridge.( Poppy seeds are hard to grind so the more it is soaked, it is easier to grind )
Put the dry spices in the grinder - red chilli,ginger,garlic,almonds,cashewnuts,green cardamom,cinnamon and cloves.Dry grind them and then add the soaked poppy seeds with water.
Make it into fine paste.
Keep aside in a bowl.
Heat ghee in your cooking pan and fry the sliced onions till light brown.
Take out with a slotted spoon and let it cool and then coarsely crush them.
In the same pan with the left over ghee, fry the almond poppy paste.
Fry for few minutes or till you see ghee on the sides.
Add the tomatoes and stir for a minute.
Add the chicken pieces ,crushed onions and salt.
Fry the chicken in medium heat till ghee separates.
Add 2 cups of water,stir and let the gravy come to a boil.
Lower the heat and let it cook for 20 minutes.
When nearly done add saffron water and let it cook till the chicken is done.
Taste salt and then close the gas.
Leave it for 5 minutes in the pan and then serve hot.
Melting Moments is very much similiar to Indian version Nan Khatai.
Ingredients:
All purpose flour- 1 and 1/2 cup or 195 gms,
Cornstarch- 1/2 cup or 60 gms,
Salted butter- 1cup or 227 gms,
Icing sugar- 1/4 cup or 30 gms,
Vanilla essence- 1 tsp
Icing sugar for topping- !/2 cup or 60 gms.
Method :
In a medium size bowl whisk together flour and cornstarch.
In the bowl of your mixer beat butter for a second, then add the sugar and beat until creamy and smooth ( 2 minutes ).
Beat in the vanilla essence.
Add the flour mixture and beat just until incorporated.
Transfer the dough into a bowl and cover ,refrigerate for 1 hour or until firm.
Pre heat oven to 350 F or 177 C.
Place rack in the center of oven.
Line 2 baking trays with butter paper.
Rub some butter on the butter paper.
When batter is firm,form into small balls and place them on the prepared baking tray,spacing 1 inch apart.
Bake for 22 to 25 minutes or until the bottom is slightly brown.
Remove from oven and place them on a wire rack that is placed over a tray.
Put the icing sugar in a fine strainer and dust the top of the cookies with icing sugar.
Makes - 30 cookies
These cookies can be kept in a container at room temperature.
