JAM FILLED DOUGHNUTS

This recipe is from the bakery of one of the best hotels in delhi where i worked during my training to be a chef. Searched for this in my notes and finally found it. So here it is.

Ingredients-

1 cup milk, boiling hot
2 tbsp butter
1 tbsp sugar
1 tbsp brown sugar
2 1/2 tsp yeast
3 cup flour
1 tsp salt
1 egg
1/2 cup strawberry jam or any other jam
Confectioners' sugar for dusting

Method-

* Pour milk over butter and both sugar.
* Stir until melted and cool to lukewarm.
* Add yeast, stirring until dissolved.
* Mix flour and salt.
* Gradually add half the flour to milk and mix well.
* Add egg and beat well.
* Add remaining flour and make a firm dough.
* Cover the dough with a wet cloth and leave in a warm place for 1 hour.
* Knead gently or what is called knock-back, roll to quarter inch thickness and cut into circle.
* Allow to rise for 30 mins to 1 hour.
* Fry in hot oil and drain on kitchen paper.
* In a pan add the jam and 1/2 cup water on a slow flame.
* Mix well and let it become a smooth puree. Fill in piping bag.
* Make a small hole on the side of the doughnut and fill with jam. Do with all the rest of the doughnuts.
* Dust with confectioners' sugar.

STEAMED CARAMEL AND NUT CAKE

Ingredients-

4 tbsp sugar + 1/2 cup sugar
2 tbsp butter + for greasing
2 eggs
1 cup milk
3/4 cup refined flour
1 1/2 tsp baking pwd
1 cup assorted chopped nuts
1 tsp vanilla essence
4 slices bread
3 tbsp bread crumbs

Method-

* In a bowl add 4 tbsp sugar and 2 tbsp butter, and cream well.
* Add the eggs and mix well.
* Make caramel with the remaining sugar.
* Add the flour and milk to the egg mixture
*Dip the bread slices in water, squeeze out all the water and add to the egg batter.
* Add the bread crumbs, caramel, vanilla essence and the baking pwd to the batter and mix well.
* Mix 1 tbsp of refined flour with the nuts and add the nuts to the batter.
* Grease a cake tin with butter and line with foil.
* Grease the foil and pour the batter in the tin.
* Cover the cake tin with foil and seal the edges well.
* Now steam in a steamer for 30-35 mins or till done.
* Take it out of the steamer and let it cool completely.
* Then cut into desired size and serve with creme angkaise or ice cream or whipped cream.

LOVE FOR EGGPLANT OR AUBERGINE

My love for aubergine is so great that i have added it here to maggi. Yes u heard it right, maggi. But i cant just eat any aubergne. I cannot eat the small baby ones or the long ones. I can only eat the round huge ones.
Ingredients-

1 packet maggi instant noodles(i used chicken flavoured. you can use the masala, will taste much better)
1/2 aubergine, cut into dices
1 egg
Oil to fry
Salt and pepper to taste
1 tsp coriander, chopped

Method-

* In a bowl mix salt and pepper with the aubergine.
* Deep fry till just golden on outside.
* Remove and drain on kitchen paper.
* In a pan make maggi as per instructions.
* When it is 50% cooked add the aubergine and mix well.
* Cook the maggi. Just before tsking it off the fire, reduce the heat and add the egg and mix well.
* Serve hot garnished with some coriander.

SESAME POTATOES

Ingredients-

3 large potatoes, boiled and cubed
3 tbsp toasted sesame seeds
1 tsp cumin seeds
1/2 tsp green chilli, chopped
Salt to taste
1 tbsp oil
1 tbsp coriander, chopped

Method-

* In a pan, heat the oil.
* Add the cumin seeds and let them plutter.
* Add the green chilli and saute for a min.
* Add the potatoes and coat well.
* Then add the salt and sesame seeds and mix well.
* Garnish with chopped coriander and serve hot.

TEA FLAVOURED FRIED CHICKEN

Ingredients-

500 gms chicken leg and thighs, boneless, leave whole
250 ml double storng black tea
1 lemon cut into wedges
Juice of 1 lemon
4 tbsp sugar
1 tbsp salt
2 cups bread crumbs
1 tbsp chilli flakes
1 tbsp oregano
1 tbsp black pepper pwd
2 tbs really fine chopped garlic
2 tbsp salt
1 tbsp mustard pwd
2 eggs
1 cup refined flour
Oil for frying

Method-

* Pour the tea n a bowl and mix the salt, sugar, lemon juice and lemon wedges.
* Add the chicken into the tea mixture and let it soak in fridge for 24 hrs.
* Next day drain the chicken into a colander and remove all liquid. Pat dry.
* In a bowl combine the bread crumbs, chili flakes, oregano, pepper, garlic, salt and mustard.
* In another bowl place the refined flour.
* In another bowl beat the eggs.
* Arrange the bowls in the order of flour, egg and bread crumb mix.
* Dip the chicken in the flour, then the egg, and then the bread crumb mix, applying pressure to ensure that the bread crumbs are coating evenly.
* Heat oil in a pan and fry the chicken until golden in colour or till done.
* Cut into small cubes and serve as snacks or serve whole with veggies and mashed potatoes as dinner.

MUDDLED SPICY LEMON FIZZ

Ingredients-

3 lemon
1/2 green chilli(use 1 if you want it more spicy)
2 tbsp confectioner's sugar
6 mint sprigs
1 pinch salt
1/4 tsp black salt
Ice cubes
1/4 cup cold water
500 ml soda or 7 up

Method-

* Cut 2 lemon into wedges and remove seeds.
* Take out juice of the other lemon.
* In a cocktail shaker, place the lemon wedges, lemon juice, chilli, salt, black salt, and 4 mint sprigs.
* Use a muddler and muddle all the ingredients.
* Add 5-6 ice cubes, sugar, cold water and close the shaker and shake vigourously.
* In a tall glass, add the remaining mint sprigs and fill with crushed ice.
* Strain the drink into the glass.
* Top it with soda or 7 up.
SIP AWAY THE HEAT.

DIFFERENT FRENCH TOAST

This is a very diferent recipe for french toast as this uses flour and also is not sweet but savoury. It also has onion and herbs. Hope you find this interesting.

Ingredients-

6 slices of whole wheat bread
2 eggs
1/4 cup milk
2 tbsp coriander, chopped finely
1 medium onion, very finely chopped
3-4 tbsp refined flour
Salt to taste
Pepper to taste
oil for greasing

Method-

* In a bowl, break the eggs.
* Add milk, salt, pepper, onion, coriander, and flour.
* Whisk well to make a smooth and thin batter.
* Cut the sides of the bread slices.
* Dip a slice in the egg batter and cover both sides.
* Heat a non-stick pan or tawa.
* Sprinkle some oil and place the batter dipped bread on it.
* Let it turn a golden brown on one side and then flip over to the other side.
* When golden brown, remove and serve hot.
* If you are serving these for breakfast , then serve them whole or cut diagonally.
* If you are serving them as snacks, then cut the bread into small desired shapes, like triangles or you can even use different cookie cutters, and then dip in the batter and shallow fry.
* If you cut the bread into different shapes with a cookie cutter, then they also make interesting snacks for kids.

NO BAKE APPLE CRUNCH

Ingredients-

for the apple filling-
2 granny smith or cooking or green apples
3 tbsp sugar
1 tbsp butter
1/2 vanilla bean or 1 tsp vanilla essence
1/2 tsp cinnamon pwd
1 tbsp flour
1 pinch salt

for the crunch-
1/4 cup cooking oats
1/4 tsp cinnamon
2 tbsp sugar
3 tbsp butter
4 tbsp chopped nuts(cashew, almonds or walnuts)

Method-

* Peel and slice the apples into thin slices or cut into small dices.
* In a pan heat the butter and add the apples.
* When the apples are coated with the butter, add the sugar, cinnamon, vanilla and salt.
* Mix well and let the apple become soft.
* Now sprinkle the flour on this mixture on slow flame.
* Mix well till all the moisture is absorbed.
* Portion into 4-6 bowls equally.
* For the crunch - In a non-stick pan heat the butter.
* Add the oats, chopped nuts, sugar and cinnamon until the mixture turns golden brown.
* Top the apple filling with the oats mixture equally.
* Let it sit for 5 min.
* Serve with ice cream or whipped cream.

VEGGIE CHEESE TOAST

Ingredients-

2 tbsp thick bechamel or white sauce
3 tbsp cheddar cheese, grated
4 slices bread
1 cup veggies, chopped or brunoise( carrots, peas, brocolli, beans, capsicum, bellpeppers)
Salt to taste
pepper to taste

Method-

* Blanch all the veggies except the bellpeppers and capsicum.
* In a bowl mix the blanched veggies, capsicum, bellpeppers, white sauce, cheese, salt and pepper.
* Make into a thick paste.
* Toast the bread on one side.
* Spread the veggie mixture equally on the 4 slices on the untoasted side.
* Gratinate under a salamander until the top is golden.
* Cut into desired shape and serve hot with or without a dip.

WHOLE WHEAT AND COCONUT LADDOO

Ingredients-

150 gms ghee
350 gms whole wheat flour or atta
100 gms dessicated coconut
1/2 cup sugar
2 tbsp almonds or cashew nuts, chopped
1 tbsp raisins, chopped

Method-

* In a pan mealt the ghee.
* Add the wheat flour and cook it till it smells nutty and is roasted and has changed colour.
* Now add the sugar and let it melt competely.
* Then turn off the fire and add the coconut, raisin and nuts.
* Mix well and let it cool till you can touch it with your hand.
* Make small balls or laddoos in desired sizes.