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Craving Donuts!

Donut

I know its been ages since I posted. My bad. I know excuses, explanations simply wont cut it. Another heartfelt attempt to start blogging at least twice a week.

My sincere apologies for the tardiness thus far.

Last weekend, I was craving donuts. Someone at work mentioned Krispy Crème donuts and I had to have donuts. Now there is a Krispy Crème in Bangalore but there isn’t one around. And when I mean I had to have donuts – I really needed them right then and there!

But we didn’t have eggs on hand. So I searched online for soft fluffy ones without eggs. And randomly picked a recipe and decided to give it a try. After all how hard can fried dough donut be?

Donut making in progress

Here is a recipe for simple eggless fried donuts. Its yeast based so it’s not instant gratification but it was fun kneading and rolling with Varun. We both waited eagerly for the dough to rise and then shape and fry them. Patience sure isn’t a virtue in my family.

Donuts

I am sure the recipe can be easily used for baked donuts, but the general consensus was that baked donuts don’t stay fresh as long. I didn’t really have to worry about that as they were all devoured while they were still warm!

Homemade Eggless Donuts Recipe

Dough

  • 1/2 cup milk
  •  1 1/2 teaspoon sugar
  • 1 tablespoon yeast
  • 1/2 teaspoon salt
  • 1 1/2 cups all-purpose flour
  • 1/4 cup butter ( at room temperature)
  • 1 tablespoon fresh cream (optional)
  • Pinch of nutmeg
  • 1 teaspoon oil ( for kneading)
  • 1/2 cup oil ( for frying)

Topping

  • 1/4 cup butter melted
  • 1/4 cup sugar
  • 1 tablespoon cinnamon

1. Warm milk and dissolve sugar in it. Add yeast to the milk and set aside for 10 minutes to froth. If the yeast does not froth, discard and repeat with fresh milk and yeast.

Do not proceed with the recipe if yeast isn’t active.

2. Take all-purpose flour in a bowl, add nutmeg and salt. Mix well. Add milk and yeast mixture as well as butter and cream. Mix and knead well for about 8 – 10 minutes.

Grease your hands with oil for kneading.

The dough will be a little sticky but resist the temptation to add more flour.

Set aside to double for about 2 hours

3. Once doubled, punch, roll out till 1/2 ” thick. Cut shapes using cookie cutter or bottle caps. We made hearts and regular circular donuts and had plenty of donut holes.

5. Set aside to puff up again for 30- 45 minutes

6. Heat oil and keep it on a medium flame. Fry donuts on low to medium -low  flame till golden brown,

Adjust heat so that the donuts don’t burn / brown without cooking from inside. It took me about a min to fry each.

7. Toss warm donuts in butter and cinnamon sugar.

Serve warm. Enjoy! Nom, nom!!

Kerala Style Pan Fried Chicken – Perfect Accompaniment for Beer!

Kerala Style Chicken Fry

When we visited Kumarakom in Kerala last year, we had a fried chicken appetizer with our drinks. The dish was so loved by Vipul that I got the recipe from the chef. Hyderabad is sizzling in the summer heat and we cooled off one evening with beer. We recalled, fried chicken was the perfect accompaniment for beer and wine.

So we quickly made plans to make some to go along with the drinks. I am sure you can replace chicken with any other meat, fish or even tofu though cooking times may vary a bit.

A quick and easy recipe, it comes together with very little effort and planning. It was filling, spicy and with a little crunch. Add a salad, some crusty bread and it has makings of a summer meal when you don’t want to tinker much in the kitchen but yet impress the family.

Give it a try this weekend. Am sure your family will love it as much as mine did!

Kerala Style Fried Chicken Recipe

For the marinade:

  • 1 lb boneless and skinless  Chicken (breast or thigh) cut into bite sized strips
  • 2 -3  teaspoons – Chilli powder ( adjust to taste)
  • 1/2 teaspoon – Turmeric powder
  • 1 1/2 teaspoon – Coriander powder
  • 1/2 teaspoon – Garam masala
  • 1 spring Curry leaves
  • 1 teaspoon – Salt
  • 1 1/2  teaspoon – Lemon juice
  • 2 teaspoon – Rice flour or Whole wheat flour
  • 2- 3 cloves garlic, minced
  • 1/2 “ginger root, grated

For the Masala:

  • 1/4 cup – Vegetable or Canola Oil
  • 1 spring – Curry leaves
  • 2- 3 cloves garlic, minced
  • 1 Medium sized Onion , sliced
  • 1 “ginger, Julienned
  • 1 teaspoon – Red Chilli powder
  • Salt to taste

1.Marinate the chicken with all the ingredients listed in marinade section. Set aside for 30 minutes.

2. Heat oil in a wok and then fry the chicken till cooked. Remove with a slotted spoon and set aside.

3.In the same wok, fry the curry leaves and garlic. After they sizzle and cook for about 1/2 a minute, add the sliced onions. Once the onions are cooked, add ginger, chilli powder and salt.  Keep tossing and cook for about a minute taking care that the ingredients don’t burn.

4. Add the chicken back into the pan. Toss and let it cook for another 1/2 a minute. Taste and adjust seasonings.

Serve hot with beer or wine. If with beer, also serve sliced onions and lemons. Enjoy!

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