Wednesday, October 27, 2010

Doughnuts - Daring Bakers Challenge October 2010



Hi

My daughter was excited to see that this month's Daring bakers challenge was Doughnuts. She love it, who doesn't????????


The October 2010 Daring Bakers challenge was hosted by Lori of Butter Me Up. Lori chose to challenge DBers to make doughnuts. She used several sources for her recipes including Alton Brown, Nancy Silverton, Kate Neumann and Epicurious.
The challenge was to make simply the doughnuts with the four recipes provided.I choose to do the Alton brown yeasted doughnuts.

INGREDIENTS

The original recipe is here

Milk 3/4 cup

Butter 2tbsp

Active Dry Yeast 2 tsp

Warm Water 2 tbsp

Egg 1(beaten)

White Granulated Sugar 2 tbsp

Table Salt 3/4 tsp

Nutmeg, grated 1 tsp.

All Purpose Flour 2 1/2 cups and 1/4 cup for dusting

FOR THE CHOCOLATE GLAZE

Butter 2 tbsp

Milk 2 tbsp

chocolate 1/2 cup

Icing sugar 3/4 cup



PREPARATION

1. Warm the milk and add the butter to it. Keep it aside


2. Sprinkle the yeast to the warm water and let it foam for five minutes.

3.After it has frothed up add this mixture to the milk -butter mixture .

4. Add the eggs, sugar, salt, nutmeg, and half of the flour and mix thoroughly with a hand beater( I did not use one though)

5. Add the remaining flour, combining on low speed at first, and then increase the speed to medium and beat well.
6. Take this sticky dough out of the bowl and transfer it to a floured board and knead well. If it is too sticky add some more flour( i added 1/4 cup extra)

7. Transfer to a well-oiled bowl, cover, and let rise for 1 hour or until doubled in size.

8. On a well-floured surface, roll out dough to 3/8-inch (9 mm)thick. (Make sure the surface really is well-floured otherwise your doughnuts will stick to the counter).

9. Cut out the doughnuts using the doughnut cutter or cookie cutters and transfer these to a floured baked sheet. Cover and let it rise for another 30 minutes
.
10. Preheat the oil in a deep fryer or Dutch oven to 365 °F/185°C.

11. Gently place the doughnuts into the oil, 3 to 4 at a time. Cook for 1 minute per side or until golden brown (my doughnuts only took about 30 seconds on each side at this temperature).
12. Transfer to a cooling rack placed in baking pan. Allow to cool for 15 to 20 minutes prior to glazing, if desired.
I have used chocolate glazing


PREPARATION OF CHOCOLATE GLAZE

Combine the butter and the milk together and let it simmer till all the butter is melted.
Add the chocolate pieces and continue to cook till it becomes a smooth paste.
Remove from the heat and add the icing sugar and mix well

Glaze these doughnuts according to your taste.


HOLES DUSTED WITH CINNAMON SUGAR

WHO SAYS DOUGHNUTS HAVE TO BE ONLY ROUND IN SHAPE???????????????




My daughter had a great time glazing these doughnuts(in between slurping the chocolate:-) ) and decorating them. She loves colours......I wonder why she is planning to take up engineering as her career?????????????

Hmmmmmm anyway back to some more doughnuts..........

Broa - Portuguese corn bread








HI
Another portuguese bread. When i read that this bread was the bread of the month of BBB i was sure to participate after my initial success with Masa sovada:-)
I bookmarked the recipe but couldnt bake it immediately as there was no corn meal at home:-(.waited for a week and then.....kneaded to glory!!!!!!!!

INGREDIENTS
The original recipe is here

Boiling water 1 1/4 cup

Honey 1 1/2 tsp

White cornmeal, finely ground 1 1/4 CUP

Active dry yeast 1 TSP

Lukewarm water 1/2 cup

Whole wheat flour 1/2 cup

Unbleached all-purpose flour 2 1/2 cups

White corn flour 2 Tbsp

Sea salt 2 tsp

Corn flour, for dusting

PREPARATION

1. Mix the cornmeal and honey into a large mixing bowl.
2. Pour in boiling water and stir well. Set aside to cool until just warm


3.In a bowl add the yeast to the luke warm water and set it aside so that it froths up

4 Mix the corn flour, wheat flour, all purpose flour, corn meal mixture and salt



5. Add the above to the yeast mixture and mix well into a soft dough


6Transfer to a floured board and knead till the dough becomes smooth and elastic,


7. cover it and let it rise for an hour or so( till it doubles)

8.Punch down the dough, knead softly, shape into small balls or the shape required,transfer them to a greased baking tray,



9.dust the bread with corn flour and cover it to rise again ( nearly 20 minutes)( i dusted only one round loaf)


10. Bake them in the middle rack at 450F in a preheated oven for nearly 30 minutes or till done




11. Cool them completely, slice and enjoy with a salsa!!!!!


Verdict:

BROA is very delicious with a little crunchy crust and a soft inside. The aroma while baking filled my whole house forcing SIMBA to sit nearn my ktchen waiting for the loaf to come out and WAITING FOR HIS SHARE!!!!!!!well he did get it:-)

We all loved this bread and I WILL BAKE THIS AGAIN




Thank you ELIZABETH for this wonderful recipe. Loved baking it:-)

Tuesday, October 26, 2010

Vegetarian Laksa


HI

When Pamela of the "4 VELVETEERS" challenged the us to cook Laksa and interpret it in our own way, i was a little worried to go ahead with this challenge since i had never heard ,tasted or even seen this dish:-(.Laksa is a spicy noodle soup which is very popular in Malaysia ans Singapore. To read more about this dish click HERE .

After searching for vegetarian Laksa frantically in google , i did get some reference here and for the paste the reference is HERE. I tweaked this recipe to suit my taste and the ingredients available to make my very own Laksa............


One of the challenges i faced here was the unavailability of Laksa leaves which are the main ingredients of this dish.I learnt that i could substitute this with mint leaves.To know more about substitution click HERE.



INGREDIENTS


TO MAKE THE PASTE

Shallots 10

garlic pods 3

Coriander seeds 1 tsp

Fresh coriander few stalks

Fresh basil 3 to 4 leaves

Dry red chillies 3 to 4

Ginger 2 ' piece

Lemon grass 2 small pieces( fresh)

FOR THE SOUP

Vegetable stock 3 cups

Mint leaves or laksa leaves few

Coconut milk 1 cup

Fresh corainder 1 tbsp finely cut

Fresh Mint 1 tbsp finely cut

Curry powder 2 tsp

Turmeric powder 1/2 tsp

Oil 1 tsp

Salt to taste


FOR THE FINAL DISH

Tofu 200 gms cut into cubes and shallow fried

Noodles 200 gms noodles( cooked)


PREPARATION

Take 1 tbsp oil in a pan and saute the ground paste till the raw flavour of the onion and garlic goes away.

Add the whole Mint leaves to it and and then add the vegetable stock. Continue to boil. Now add the curry powder, turmeric powder and salt and cook for 2 more minutes.

Now add the coconut milk , boil for 2 minutes on medium flame, add the cooked noodles and carrots. Finally add the fried tofu and serve hot.Garnish with the finely cut coriander and mint leaves


This is definitely a spicy soup which which all liked. Though i was a little apprehensive to taste it at the beginning since i am not a great lover of Chinese food, i did taste it after my husband came asking for a second helping. I t was definitely very good. Thank you Pamela for challenging us with this lovely dish

" The 4 Velveteers* was started by Pamela, Aparna, Asha, and Alessio
, who are passionate about different cuisines
and food in general. Each month, we will attempt a new dish and share
our experiences and the recipes we used. If you're interested in
joining the Velveteers, please feel free to drop by our Google group
"4 VELVETEERS"
Do check out the creations of other velveteers

Aparna's vegetarian curry laksa

Alessio's fragrant almond laksa

Asha's Laksa Lamak

Lindsay's curried moules Frites

Shall update this list as and when the members post

Wednesday, October 20, 2010

Dolmades/ stuffed cabbage leaves



HI

Lori of Lori's Lipsmacking Goodness challenged the Daring Cooks to stuff grape leaves. She chose a recipe from Aromas of Aleppo and a recipe from The New Book of Middle Eastern Food.When i checked on the forum and read the recipe half way through i decided to sit out of this challenge. I should have read the recipe thoroughly:-( Now what made me think that way??????????The Recipe called for
1. grape leaves and i can't find that here

2. beef----i do not use it

But when i started to see people show their completed projects with cabbage leaves and vege version, i realized that i have not read the challenge properly. By the time i read it , understood it, i passed the deadline, but i still had a week of grace period:-).........so here's my stuffed cabbage rolls



INGREDIENTS

Tender cabbage leaves 24

Rice 1 cup( 3/4th cooked)

Green gram 1/4 cup( soaked and cooked)

Onion 1 (finely cut and sauteed)

Tomato 1 finely cut

Mint leaves Few { finely cut}

Dried dill leaves 2 tsp( fresh not available)

Pepper powder 2 tsp

Garlic 3 to 4 pods

Cloves few

Salt to taste

Olive oil 2 tbsp

You can find the original recipe here



PREPARATION

1. Take only the tender leaves of cabbage.

2. Blanch them in hot water for a minute and immediately put them in cols water , drain and keep them aside


FILLING

3.Precook the rice and the green gram separately.

4. Cut the onions finely and saute them for a minute.

5.Cut the tomatoes, mint finely too.

Add all the ingredients together with the required salt. Add pepper powder or any other spice powder of your choice.

ASSEMBLY

1. Place a cabbage leaf on a clean working surface.

2. Place about 1 tbsp of filling inside in the center of the leaf and start to roll from the stem edge.

3. As your roll fold the sides of the leaf in towards the center. In simpler words , it should be rolled like chapathi rolls and tightly.

4. Repeat to roll all other leaves.

5, In a medium size pan arrange all these stuffed leaves close to each other.

6.Add 1 cup of water mixed with 2 tbsp of olive oil and juice of one lemon.

7. I added a few pods of garlic and cloves to this stock

8. Close with a lid and let it simmer for 40 minutes, add water if it dries up earlier

Lovely Dolmades ready.




Thanks Lori for this wonderful challenge

My daughter feels that cabbage is best eaten this way!!!!!!!

We all liked it too and there was a wonderful aroma of clove and garlic with the beautiful texture too....
Do try this. You will love it

There is one other Daring cook whose is an inspiration to all especially me:-). Hop to blog of AUDAX, you will never repent. I am going there now, joining me?????????

Till then happy cooking!!!!!!!!!

Monday, October 18, 2010

Punjabi Kadi Pakoras for ICC- OCTOBER



HI

I have been a little busy lately with the navarathri puja and my daughter's exam:-). Do i sound like as if i am writing the exam:-(, Well, she is in her 12th grade and i guess i am really worried all the time jittery at times.When we were done with her exams and waiting for the results{which turned well!!] my computer conked off:-( arrghhh...... Why am i cribbing??????? that's because i am again late in posting for ICC.

Srivalli announced this punjabi recipe for ICC of this month.Whenever i happened to see this dish in a restuarant i was very apprehensive to taste this. I always felt that besan and yogurt was not a great combo at all. But i tried this recipe which srivalli gave us from SIMRAN'S blog and I MUST ADMIT THAT : THIS IS DEFINITELY A GREAT COMBO!!!!!!Thanks Srivalli:-)

THE Recipe source: SIMRAN of Bombay Foodie

INGREDIENTS

FOR THE PAKORAS

Besan/ Chickpea flour 1/2 cup

Onion 1 finely cut

Chilli powder 1 tsp

Salt to taste

Water

Oil for deep frying

FOR THE KADHI


Yogurt/ curd 1 cup

Besan 1/3 cup

Mustard seeds 1 tsp

Cumin seeds 1 tsp

Ajwain/ Caraway seeds 1/2 tsp

Fenugreek seeds 1/2 tsp

turmeric powder a pinch

Red chilli powder 1 tsp

Water 3 to 4 cups

Salt to taste

Garam masala 1/2 tsp

Amchur powder 1 tsp

Onion 1 finely cut

PREPARATION

FOR THE PAKORAS

Cut onions finely. You can slice it too

In a bowl take the chickpea flour, add the salt and chilli powder.


Add enough water to make it into a batter of semi thick consistency


Add cut onions to it.


Mix well


Now heat oil in a pan/kadai and drop spoonful of this batter to make pakoras.


when deep fried and golden brown in colour drain them and keep it aside.



FOR THE KADHI

Mix the yogurt and the besan into a smooth batter. Add the water and make it into a very thin batter.


Heat a tbsp of oil in a pan and add the mustard seeds. When it splutters add the cumin, fenugreek and caraway seeds.


Add onions and let it brown

Now add the yogurt mixture and on it add the turmeric ,chilli powder and salt.



Bring it to a boil and then simmer it on low heat for another 20 minutes till it thickens.

Now add the garam masala , amchur powder and the pakoras


Let it heat up for a minute before you take it off the stove.

Yummy delicious kadhi with pakoras ready to be served with chapathis!!!!!!!!

Thursday, October 7, 2010

Molten Chocolate Lava Cake




Hi

When Divya of Sweet punch announced that Molten lava cake was the challenge for the month of October, my daughter jumped in joy.She is a chocoholic and this has been on my wish list to bake for her.

The highly rich chocolate cake by itself is very easy to prepare and bake.I did not want the inside to be only ooey and gooey but wanted to be really rich molten chocolate centered cakes. Divya had a solution for this too. She asked us to place a chocolate ganache inside, making sure that it would result in a ten chocolate center:-).I adapted the ganache recipe from ANITA's blog


INGREDIENTS FOR THE CAKE

Recipe source showmethecurry

Semi sweet baking chocolate 113gms

Butter 1/2 cup

Sugar 1/3 cup

Eggs 2

All purpose flour 1/4 cup

Butter for greasing the moulds


INGREDIENTS FOR THE CHOCOLATE GANACHE

Rich chocolate 113 gms

Butter 3 tbsp

Fresh cream 2 tbsp


PREPARATION OF GANACHE

Melt ht chocolate, butter and cream together in a double boiler till smooth.

Keep in the refrigerator till slightly set, for nearly an hour

scoop out small balls and put them in freezer till u need.



PREPARATION OF THE CUP CAKES

In a double boiler melt the chocolate

In another bowl beat the eggs and sugar together till light and fluffy

Once the chocolate is melted, remove from heat and add the butter and whisk till the butter is incorporated smoothly


Now add the egg-sugar mix to this and whisk thoroughly

Add the all purpose flour and mix properly

Grease the cup cake moulds or Ramekins and pour half of the batter equally in all the moulds.

Place a ganache at the center of each one and pour the remaining batter on all these covering the gananche fully


Bake these at 180C for 15 to 18 minutes

If you do not want ganache inside just bake the batter for 10 to 12 minutes for that ooey gooey centers.


LET IT COOL, Invert on a serving plate and serve with Vanilla icecream. I could not do this because there wasn't any cakes left by the time i bought the ice cream

Delicious molten lava cakes ready.


Mine turned out very well and was over in a jiffy:-)

Have some ganache left in the freezer, could bake more:-)

Thank you divya for such a wonderful challenge

Tuesday, October 5, 2010

Cinnamon Rolls




HI

Continuing with my baking spree i went through my bookmarked recipes again. This time it was Cinnamon rolls from USmasala. The clicks on the page were irresistible and the very thought of a cinnamon flavor was a YES YES from all of us.

The original recipe is here

INGREDIENTS

All purpose flour 3 1/4 cup

sugar 4 Tbsp

Butter 4tbsp ( room temperature)

Milk 1 1/4 cup( warm)

Active dry Yeast 3/4 Tbsp

Salt 3/4 tsp



CINNAMON LAYER

Sugar 6 tbsp

cinnamon( powdered) 1 tbsp


GLAZE

Sugar 1 cup

Vanilla extract 1 tsp

Butter 1 tsp( room temperature)

Milk 4 tbsp


PREPARATION

In a bowl whisk sugar and butter together till the sugar dissolves.
In another bowl add the warm milk and yeast together.


In a wide mouthed bowl sift the flour and salt together.



Add the butter sugar mixture along with the milk mixture to the flour.

Mix together everything and form a ball like this


Knead this dough on a slightly floured board for 5 to 10 minutes till the dough becomes smooth and does not stick to your hand


Apply a little oil to the bowl and to the dough too. Keep it covered with a wet kitchen towel and let it rise for 45 minuted to 1 hour till it doubles in size.

Gently deflate the dough and roll it into a rectangle approximately 1/4 " thickness


Spread the cinnamon sugar mixture on this


Roll it into a log .

Cut into approximately 1" slices.


Place this slices on a greased pan/tin slightly apart and cover it with a kitchen towel. Let it rise for another 45 minutes.

Preheat the oven at 180 C. Bake these rolls for 18 to 20 minutes or until golden brown

While the rolls are getting baked prepare the glaze.

Whisk all the ingredients under the GLAZE to a pourable consistency

When the rolls are still warm , pour the glaze over it.


Allow them to cool and store them in air tight container.

These yummy delicious rolls can be served either warm or cool.

My whole kitchen rather my house was filled with the cinnamon aroma:-). Would love to bake this again


Thank you aipi for sharing this wonderful recipe:-)

Sending this to Bookmarked Recipes- Every Tuesday started by Priya and jointly hosted by aipi