Monday, December 23, 2013

Mushrooms and Chicken Teriyaki


Teriyaki Mushrooms and Chicken

Stir fried mushroom and chicken with teriyaki sauce makes a quick and simple meal. This is an easy stove top chicken teriyaki. You can use the sauce to grill or bake the chicken.Grilling enhances the flavor of this savory sweet sauce by giving a caramelized coating to the chicken. The quick stir fry method also tastes delicious. I tried the home made teriyaki sauce from Swathi's blog. She made with tofu,I used chicken and mushrooms instead.

Ingredients
 Chicken- thin strips- 1 lb
Sliced mushrooms- 2 cup
Onion cut into cubes- 1 medium
Garlic- 2-3 cloves
pepper powder- 1/2 tsp
salt to taste

For the sauce
Soy Sauce-1/3 cup
(I used Kikkoman Soy Sauce)
1/4 cup mirin
( Japanese Rice vinegar)
 Palm Sugar-1 tbs
 Black strap molasses- 1 tbs
(or you can use dark brown sugar)
Grated ginger- 1 tbs
Minced garlic- 2 cloves
Sesame oil- 1 tbs
water/ chicken stock-2 tbs
Toasted sesame seeds- 1 tsp


Mix all the ingredients listed under sauce and simmer in low heat till it slightly thickens and set aside.
Dry roast sesame seeds for about a minute and set aside.
Heat oil in a pan and add minced garlic and then add sliced mushroom. Stir fry in high flame for about two to three minutes till it gets golden brown and all the moisture is absorbed. Remove from heat and transfer into a bowl. In the same pan add one tsp of oil and stir fry chicken in high heat. Add pepper powder fry till the chicken is evenly brown. Now add half of the sauce and simmer for a minute ( if you like you can add little more later). Before the sauce completely thickens add mushrooms and saute till the sauces gets evenly coated. Finally add toasted sesame seeds. Serve with jasmine or basmathi rice.

Try this
Hope you will all enjoy!

Thursday, December 19, 2013

Chinese Almond Cookies




Chinese Almond Cookies

Chinese Almond Cookies is rich, crisp tender and  buttery cookies. I first came across this recipe in Sherry Yard's Secrets of Baking . It was also part of the baking partners challenge. I could not try it then, but had saved the recipe. Since it is Christmas I decided to bake these cookies. The flavor of this cookie comes from Almond paste and almond extract. Almond paste is available in supermarkets. Amaretto, Italian liquor made of bitter almonds and apricots can also be used instead of almond extract. You can also add ½ cup of sliced toasted almonds to give the cookie more texture.

Recipe Source:The Secrets of Baking-Simple Techniques for Sophisticated Desserts, Sherry Yard

Ingredients
All Purpose Flour- 2 1/2 cups
Baking powder- 1 1/2 tsp
Butter- cold unsalted- 6 oz./ 1 1/2 stick
Sugar- 3/4 cup + 1 tbs for rolling
Almond paste- 1/2 cup
Orange zest- 1 tbs
Almond extract- 1/2 tsp
Egg- 1 large
Egg white-1
Almonds- 1/3 for garnish
Demerara Sugar - Sprinkle on top


Sift together flour and baking powder in a medium bowl and set aside.
Using a standing mixer or a hand mixer, cream the butter until pale yellow, about two minutes. Add ¾ cup sugar, almond paste, orange zest, salt and amaretto. Cream on medium speed until it is smooth and lump free for about one minute. Add egg and beat in low speed for 30 second or until fully incorporated. Remove small handfuls of dough from the mixer and plop them down the middle of a sheet of parchment paper, creating a log about 2 inches wide and twelve inches long. Fold the parchment over creating a sausage. Chill for at least one hour.

Pre heat the oven to 350 degree F. Adjust the rack to the lower third of the oven. Live two baking sheets with parchment paper.
When the dough has chilled, remove it from the parchment, pour the remaining 1/4cup of sugar onto your work surface and roll the log in sugar. Using a knife cut 1/3 inch rounds off the log. Place the cookies two inch apart on the prepared baking sheets. Brush each cookie lightly with beaten egg white and press a whole almond into the center of each.

Bake one sheet at a time for 12- 15 minutes or until golden brown around the edges. Remove the baking sheet from the oven and carefully slide the parchment directly on to a work surface and allow to cool  to room temperature


Try this
Hope you will all enjoy!

Mughlai Chicken





Mughlai Chicken

Today's dish is a Classic Indian dish and the tradition can be traced back to the Mughal period.This Chicken cooked in a creamy rich and aromatic sauce with exotic spices and nuts.The recipe is inspired from here.  It dish is time consuming,but really worth the effort. Try this you will love it!

Ingredients
To Marinate
Chicken- 2 lb
Ginger garlic paste-  1 1/2 tbs
Turmeric powder- 1/3 tsp
Green chilly paste- 1 tsp
Salt

For the gravy
Onion- 2 medium
Ginger garlic paste- 1 tsp
Green chilly paste- 1 tsp
 Chilly powder- 1/3 tsp
White pepper powder- 1/3 tsp
Coriander powder- 3/4 tsp
Nutmeg powder- a pinch
Almonds- 1/3 cup
Cashew nuts- 8-10
Yogurt- 3/4 cup
Heavy cream- 1/3 cup
Garam Masala- 1/2 tsp
Cumin powder- 1/3 tsp
oil

For tempering
Ghee - 2 tbs
Cardamon-2
Black Cardamon- 2
Cinnamon stick-1 inch  peices-2
Aniseed- 2
Cloves- 3
Slivered Almonds- 2 tsp
Raisins-  2 tsp
Fried Onions and mint to garnish




 Soak almonds in warm water and remove the skin. Make a paste of almonds and cashew nuts and keep aside.
Marinate the chicken with the ingredients listed under 'to marinate' and keep aside.It is best to marinate it over night and refrigerate.
Make a paste of onions, ginger garlic and green chilly.
Heat a heavy bottom pan and add 2 tbs of ghee and  oil. Fry the sliced almonds and raisins for a minute,drain and keep aside.
In the same pan add the whole spices listed under "tempering' and saute for a minute. Into this add the onion  ginger garlic paste and fry till the raw flavors disappears ( at this stage if it starts sticking add on tsp of oil). Do not brown them. Add chilly powder, pepper powder, coriander powder and cumin powder and mix well.
Mix almond cashew paste with yogurt. Take spoon full of masala from the pan and mix with the yogurt ( this is to prevent cuddling of the yogurt). Now add this back to the pan and fry in medium for 4-5 minutes till it dries and oil separates. Into this add the marinated chicken and stir fry for two to three minutes. Add about a cup of water and enough salt, and half of garam masala. Cover and cook for 15- 20 minutes or till the chicken is cooked. Finally add cream and the remaining garam masala and simmer for a minute.Garnish with sliced almonds,raisins and fried onions. Serve with pulao or paratha/naan.

Try this
Hope you will all enjoy!

Sunday, December 15, 2013

Bûche de Noël/Yule Log Cake~ Baking Partners Challenge

Bûche de Noël/Yule Log Cake 

Baking partners challenge for this month is Christmas Cake.When  Swathi announced Bûche de Noël/Yule Log Cake I was really excited about the challenge.This month’s recipes are suggested by Tanushree of Ma Niche.There are 5 recipes she found out for us. Four of them are Yule cake, and fifth one is Nicaraguan Christmas cake.
Every celebration is incomplete without a rich food tradition.Yule log as the name suggest is sweet roulade shaped and frosted to resemble a log. In France it is served during Christmas and Yule festival . The Yule festival is mid winter festival celebrated in Germany and the tradition extended even before the origin of Christianity. Later it become part of Christmas and the Yule log or the log cake become symbolic to ancient traditions and observance. This cake is delicious with a soft sponge roll, mocha flavor filling and a dark fudge frosting.

The recipe source is from here
Adapted from Williams-Sonoma Collection Series, Dessert, by Abigail Johnson Dodge (Simon & Schuster, 2002).

Ingredients:
For the cake:
For the Sponge Cake I used Faye Levy's recipe from the book Chocolate Sensations
All purpose flour- 6 tbs
Corn starch- 1/4 cup
Egg- 4 eggs+ 2 egg yolks
Sugar - 7 tbs
Orange zest-  1 tsp (grated)
Confectioners sugar for dusting

For the syrup:
1/4 cup water
1/4 cup granulated sugar
2 to 3 Tbs. dark rum or coffee-flavored liqueur

For the filling
Heavy cream- 2 cup
Cocoa powder-3 tbs
Brewed Coffee- 3 tbs
Sugar- 5 tbs

For the frosting:
 Whipping cream- 1/2 cup
Sugar- 5 tbs
Dark chocolate- 4 oz.
Unsalted butter- 4 oz/ 1/2 cup
Vanilla essence- 1/2 tsp

For garnish
Unsweetened cocoa powder for dusting, grated chocolate
and Confectioners sugar for garnish



Directions:
To make the frosting
Combine cream and sugar in a heavy medium sauce pan. Cook over ow heat, stirring constantly until sugar dissolves. Bring to boil and the reduce heat to low medium and simmer for one more minute.
Remove from heat and allow to cool down a bit and add finely chopped dark chocolate and let it sit for two minutes. whisk the chocolate mixture till it is completely smooth . Chill this in the refrigerator until cool. Do not allow it to set. Cream butter till it is smooth and fluffy. Add the chocolate mixture little by little (in three to four addition). Mix in vanilla and refrigerate the mixture till it is ready to be used.

 To make the filling combine heavy whipping cream, cocoa and brewed coffee and beat with a electric mixture till it starts thickening. Add sugar little by little and beat till stiff peaks are formed.  Cover with cling wrap and refrigerate.

To make the syrup heat  In a medium sauce pan bring water and sugar to boil  and allow to cool down and add coffee liqueur.

To make the sponge sheet cake
Preheat oven to 350 degree F. Grease 15 1/2-by-10 1/2- or 17"x 11" rimmed baking sheet. Line with butter paper and butter it. Shift corn starch and flour and keep aside.Beat egg yolks and 5 tbs sugar till it is thick and pale. Add the flour and fold in gently. In a separate bowl whisk egg white, gradually increase speed and beat to soft peaks. Gradually add two tbs sugar and continue beating till it is triple volume and forms stiff peaks. Fold this egg white in three additions into the cake batter.. Transfer batter into prepared baking sheets and gently and evenly spread so that it reaches all the four sides of the pan.. Bake for 8-10 minutes or until the cake is just firm and springy to touch.
Meanwhile, lay a clean kitchen towel on the counter and sift confectioners sugar generously onto it, covering it evenly. When the cake is ready, remove it from the oven and immediately run a knife around the inside of the pan to loosen the cake. Holding the cake in place, invert the pan onto the prepared towel. Lift off the pan and carefully peel off the paper. Beginning on a long edge, roll up the cake and towel together. Set on a wire rack and let cool.
To assemble the bûche, unroll the cake and brush it lightly with the cooled syrup. Using an icing spatula, spread the filling mixture all over the cake . Gently re-roll the cake,beginning with the long end like a jelly roll, roll carefully and tightly to avoid holes in between the cake roll. Using a serrated knife, trim each end on a sharp angle. You can use these to make the side bark.Frost the top and sides of the roll with the butter cream  frosting, using long, rough strokes. make lines in the frosting with a spatula or a fork to resemble a bark.Transfer the cake to a serving plate and garnish with the chocolate curls, a sifting of confectioners sugar or with meringue mushrooms. Refrigerate for an hour before serving for the frosting to set.

Try this
Hope you will all enjoy!

Tuesday, December 10, 2013

Ennai Kathikkai




Ennai Kathikkai is a delicious South Indian/Tamilian dish made with baby eggplants/ aubergines. It is a tangy and spicy gravy that can be served wit rice. Earlier I have tried the dry stuffed version. The gravy is somewhat similar to the Kerala eggplant theeyal with onions,coconut and tamarind . The baby egg plants are first fried before adding to the sauce

Recipe source- Vahchef inYoutube
Ingredients
Baby eggplants- 8-10
Onion -1 large
Tomatoes- 3 medium
Ginger garlic paste-  2 tsp
Grated coconut- 3/4 cup
Turmeric powder- 1/3 tsp
Chilly powder-1 1/3 tsp
Fenugreek powder- a pinch
Coriander Powder- 1 1/2 tsp
Mustard seeds- 1/2 tsp
Tamarind- 1 small ball (gooseberry size)
Jaggery powdered- 1 tsp
Urad dal- 1 tsp
Dry red chilly- 2
Gingerly oil- 1 tbs
Oil for frying egg plants



To make the masala- Heat 2 tbs of oil (any regular oil) and add roughly chopped onions and saute till it changes color. Next add ginger garlic paste and saute till  the raw flavor disappears. Add coconut and saute till the coconut changes to golden brown. Add chilly powder, coriander powder, turmeric powder and finally the tomatoes. Saute till tomatoes becomes soft. Allow to cool and grind to a fine paste.

Soak tamarind in half cup of water and keep aside.

Wash and dry the baby eggplants. Make 2 slits all the way to the top of the eggplant, but make sure it remains intact and fry in oil for about 4-5 minutes in medium heat. Drain and keep aside.

In a heavy bottom pan heat gingerly oil and add mustard seeds and urad dal. When the mustard seeds crackle add dry red chilly. Pour the gravy onion tomato paste and cook for 3 minute in medium flame or till oil separates. Add thick tamarind pulp, pinch of fenugreek powder, jaggery and salt and simmer for one more minute ( add more water to adjust consistency). Finally add fried eggplants and simmer for two more minutes. Serve with rice.

Try this
Hope you will all enjoy!

Pomegranate Lemonade



Pomegranate lemonade is refreshing and healthy drink. The sweet and tart sweet pomegranate goes well with tangy  lemon .I used the Meyer lemons which is sweeter than regular lemons. Adjust sugar as per your taste.

Ingredients
Pomegranate juice- 3/4 cup
Lemon juice- 3/4 cup
Water- 4 cup
Ice as  needed

For the simple syrup
Sugar- 3/4 cup
Water - 3/4 cup
Pinch of salt

To make the simple syrup add sugar and water  into a sauce pan and bring it to rolling boil. Make sure the sugar is completely dissolved. Add a pinch of salt and allow to cool completely.
Squeeze lemon juice and extract juice from the pomegranates (you  can also use store brought pomegranate juice). Mix this with water and the simple syrup. Use half of the simple syrup first and check. Adjust sweetness according to taste. Serve with ice cubes and mint leaves.

Try this
Hope you all enjoy!

Monday, December 2, 2013

Strawberry Upside-down Cake



Strawberry Upside Down Cake

Strawberry upside down cake is fruity,rich and delicious dessert. I already posted a pineapple upside down cake and pear upside down cake which is more traditional. I love upside down cakes because they are simple and easy to make, yet tastes and looks exotic. Unlike pineapple upside down cake the strawberries does not retain much of its shape and become soft. But it makes the cake soft and tender and the cake absorbs the flavorful caramelized  strawberry syrup.

Ingredients
Strawberries- 1 1/2 cup (cut into half)
Light Brown Sugar- 1/2 cup
Cake flour- 2 cups
Unsalted butter- 6 tbs
Vegetable oil- 3 tbs
Baking powder 1 1/2 tsp
Baking Soda- 1 tsp
Salt-1/3 tsp
Granulated sugar 3/4 cup
Eggs-2
Vanilla essence - 2 tsp

First step is to prepare the cake pan. Heat 1/2 of the butter ( reserve the rest for the cake). Take an eight inch cake pan and pour butter into it and spread the brown sugar evenly. Arrange strawberries cut into half all around the pan and keep aside.
Pre heat oven to 350 degree F. Shift  the dry ingredients, flour,baking powder, soda and salt and keep aside.
Cream together butter and granulated sugar until light and fluffy. Add eggs and beat till light and fluffy. Now add dry ingredients and 2-3 tbs of milk and oil and  mix in a low speed. Spoon in the batter and spread over the strawberry slices and spread evenly. Bake  for thirty minutes ( middle rack) or till toothpick inserted in the center comes out clean. Cool cake in the pan itself for about 2-3 minutes .Run a knife around the edges of the cake pan and gently invert  the cake into a  plate. Allow it to cool down a bit and serve.

Try this..
Enjoy !

Monday, November 25, 2013

Andhra Mango Pickle/ Aavakaya



Andhra Mango Pickle/ Aavakaya

Today's recipe is a condiment - Aavakaya/Andhra mango pickle. I spend most of my childhood in Andhra and I love Andhra food. My mom still makes Andhra food and making avankaya during mango season is still a tradition at home. This pickle is towards the spicy side with lots of chilly powder that may sound scary. But believe me, chilly powder,salt and oil is the key ingredients,it adds taste and color and also serves as preservative. If carefully made,this pickle can be preserved for over a year. It is a great accompaniment with dal curry or with simple curd rice.

Recipe source here
Ingredients
Mango cubes- 5 cup
Chilly powder- 1 cup
Mustard powder- 1 cup
Salt -3/4 cup
Roasted Methi/ fenugreek  powder- 1 tbs
Gingerly Oil- 1 1/2cup
Whole cloves of garlic- 5-8
Chana dal- 2 tsp (optional)


Clean and wipe dry the mangoes. The mangoes selected for pickling should be firm in touch and sour
Cut mangoes into cubes. If you have a sharp knife cut through so that the inner shell also remains intact. If the soft part of the seed is attached to the inner shell scrap it off with a knife. Place on paper towels and leave it to dry completely. Or you can sun dry the mangoes for 10- 15 minutes.
Lightly roast the mustard seeds and fenugreek seeds and make it into fine powder (or just microwave for 30 seconds). Using a food processor make it into powder and keep aside.
Warm gingerly oil and the allow it to cool completely. Transfer into a bowl.
In another bowl mix the chilly powder, salt,mustard powder and the fenugreek powder. Take hand full of mango pieces and coat them with oil and then roll in spice powder. Place them in sterilized glass jars or ceramic jars. Repeat the process by coating the mangoes with oil and then with the spice mixture. In between add garlic and the channa dal. With a clean spoon press down the mangoes into the jar. If you have excess spice powder and oil pour on top. Cover and let this sit  for three days. On the third day check whether oil is floating on top. At this stage also check salt and if you feel you can add more according to taste. This can be served within a week,but it will taste better as it matures.

Try this
Hope you will all enjoy!

Wednesday, November 20, 2013

Carrot and Walnut Slices/ Turkish Cezeriye



Carrot and Walnut Slices/ Turkish Cezeriye

This is a traditional dessert popular in Turkey and Afghanistan. The name of the dish derives from the Arabic word,cezer,meaning carrots.In southern Turkey, cezeriye refers to all desserts prepared with carrots.This dish actually has a candy/ jelly like consistency. If you like a more jelly like texture process the carrots and walnuts using a food processor into the consistency you like. It is wonderful dessert with the taste of carrots, walnuts ( you can use nuts of your choice) and coconut. Serve it with a little whipped cream and it is a perfect dessert for any occasion.

Recipe source: The Turkish Cookbook, Nur Ilkin and Sheilah Kaufman, Interlink Books, Massachusetts.

Ingredients
Coarsely grated carrots- 2 1/2 cup
Sugar-3/4-1 cup
Water- 3/4 cup+ 2 tbs
Cornstarch- 1tbs
Coarsely chopped walnuts or hazelnuts- 3/4 cup
Lemon juice- 1/2 lemon
Clove powder- a pinch (optional)
Coconut- 1/4 cup
(sweetened or unsweetened)


In a heavy bottom pan,combine sugar,carrots and 3/4 cup of water. Cook in medium low heat for about 45- 50 minutes or till all the water is absorbed and the carrot is soft and cooked. When the liquid is almost absorbed mix cornstarch with two tbs of water and stir into the carrot mixture., Using a potato masher, mash the carrots well for three to four minutes. Stir in walnuts and continue to stir for three to four minutes till it all comes together into one mass and when pressed between finger it will be sticky. Sprinkle clove powder and lemon juice and switch off.
Grease a pan (pyrex dish) and sprinkle coconut. Spread the carrot mixture even out the top using a spatula. Sprinkle the top with coconut. Let it cool at room temperature for three to four hours. To serve slice into one inch squares.

Try this
Hope you will all enjoy.

Saturday, November 16, 2013

Pataqueta. Valencia’ Orchard Traditional Bread~ Baking Partners challenge



Pataqueta. Valencia’ Orchard traditional Bread 

This months Baking partners challenge is a very traditional yeast bread. Since Thanks giving is coming up  Swathi suggested yet another bread. I am so excited for this months challenge and my heartfelt thanks to Marisa (Thermofan) for suggesting this beautiful traditional Spanish bread. All of us get nostalgic when it comes to special recipes passed down through generations. I really appreciate Marisa's effort to trace an authentic recipe, took time to discuss with a local baker for the exact technique of making this bread and also sharing the tradition of her country with the group. She sent us a detailed step by step instruction with pictures which proved a helpful guide. Marisa say's that this bread is from Valencia, known at least since the Seventeenth Century. The Pataqueta, as the name suggests is shaped like a crescent Moon.This is the bread the inhabitants of the Valencia’s Orchard used to eat when they went to work. It was firstly baked in the Moorish oven they have in their Barraca and then in wood stoves. Pataquetas are usually baked for their important festival Fallas” every year in March. This bread has a soft crumb, a firm crust and its taste is the taste of ancient bread. It is fat free it is best when served with warm soup or slice to make a sandwich. It makes a comforting and filling meal. Try this you will surely love it.

 The recipe is adapted from here “Entre cacerolas”. 
Ingredients
To make the starter
Water- 100ml
 All purpose flour or white flour-50 grams/ 1/2 cup
Instant yeast- 6.25g
(or active dry yeast- 2 tsp or fresh yeast- 12.5g)
Sugar -1/2 tsp


Bread dough
Strong bread flour or all purpose flour-450g/ 3cups
Tepid water-200 ml
Salt- 1 3/4 tsp
All the ferment
and flour for dusting the work surface

Directions
Ferment
Stir the yeast into the water in your mixing bowl, then add the flour and sugar and mix well. Cover with plastic film.Put into the fridge overnight or up to 48 hours. 
Bread dough
Add all the ingredients except salt in a bowl. Pour in the ferment too and mix together with your scraper. When everything comes together into a ball, dust your work surface with flour and put this dough on the work surface. Start kneading the dough. Knead the dough using a stretch and fold method(pushing the dough away from you and then folding it back towards you). Work the dough for about 10 minutes, then add the salt and continue kneading until smooth and elastic.
Divide dough into 150 g pieces and then form the dough into small smooth balls, cover with a baking cloth and leave to rest for 20 minutes or until them double in size.Flatten with the palm of the hand, putting more pressure on the edges of the dough to get a rounded shape.Then with a sharp knife or baker scraper make a cut in half way through the circle and cut open and push to slightly on both sides to form a crescent .Place them on a baking tray and cover them again with a kitchen cloth dusted with flour. Leave to rest until them double in size, for about 1 hour. Make two cuts on the bottom of the crescent before baking.Sprinkle a little fine flour using a sieve or strainer
Preheat the oven to 200º C / 392 F. In a shallow baking dish pour hot water and place it in the lowest rack of the oven and allow this to heat up.Bake with steam, 30 minutes at 200 °C / 392 F.Cool on a wire rack before slicing the bread.

Tips:
Following Richard Bertinet advices, it is preferable to introduce the ferment in the fridge than leaving it at room temperature: “the slower the maturation the better developed the flavor and characteristic crumb and crust of the bread”.
The amount of flour can vary depending on the type of flour that we use. The dough should not be soft.
Try this
Hope you will all enjoy!

Thursday, November 14, 2013

Spicy Chickpeas Snack- World Diabetes Day



Spicy Chickpeas

Today is World Diabetes Day and Swathi of Zesty South Indian Kitchen has organized an event  and a group of bloggers are sharing diabetic friendly recipes. It is wonderful to be part of the group. Three members of my family are diabetic, my mom and my in laws. My in- laws today attended a camp, organized by medical center, to help diabetic patients. World Diabetes Day is observed all around the world, to bring better awareness to this  diseases, which if left undiagnosed or unregulated will lead to chronic life threatening situations like heart diseases, stroke, kidney failure and blindness. But a healthy life style,controlled diet and regular checkups has been an effective way in controlling diabetes and preventing serious situations. In recent years there is an alarming rise of diabetic patients around the globe and   researchers point out that the number of people living with diabetes may rise to 592 million by 2035. So  it is important to know more about diabetes. Check here for details.


Changes in diet especially fiber and protein rich food helps to reduce diabetes symptoms and severe complication .Including more vegetables, fruits,nuts,legumes is the effective way to lead a healthy normal life for diabetic patients. Chickpeas, also called garbanzo beans is a healthy food,protein and fiber rich.Chickpeas has 27% of carbohydrates which may be alarming but it also has dietary fiber which helps to limit the effect of chickpeas on blood sugar level.Fiber rich foods regulates after- meal blood glucose levels. Chickpeas also has essential nutrients that the body needs. This is a quick and easy snack, spicy and tangy. Try this,you will surely love it.


Ingredients
Cooked Chickpeas/garbanzo beans- 1 1/2 cup
Onion- 1 medium
Garlic- 3-4 cloves
Ginger- 1 inch thick
Green chilly- 2
Turmeric powder- 1/3 tsp
Chilly Powder- 1/3 tsp
Curry leaves- 1 spring
Coriander leaves chopped- a hand full
Lemon juice- 1/2 lemon
Mustard seeds- 1/3 tsp
Oil- 2 tsp
Salt to taste


Add onions,garlic,ginger, green chilly and curry leaves into a food processor and make a course paste and set aside.
Heat oil in a pan and add mustard seeds and when the splutter add the onion and garlic mixture and saute till golden brown (or till the raw flavor disappears). Add turmeric powder and chilly powder and stir fry for a minute. Add cooked chick peas, lemon juice and chopped coriander leaves and stir fry for one minute. Serve with tea.



Try this
Hope you will all enjoy!

Monday, November 11, 2013

Pistachio Cookies



Pistachio Cookies

Rich and buttery cookies with the flavor and crunch of pistachios.I simply love this light green cookies which is a perfect tea time cookie.  As a variation to this you can use almond meal and a splash of Amaretto (Italian almond liqueur) to make flavorful almond cookies. Try this,you will surely love it.

Ingredients
All purpose flour-2 cups
Baking powder- 2 tsp
Salt- 1/2 tsp
Sugar- 3/4 cup
Egg- 1 egg + one egg white
Pistachio instant pudding mix- 2 tsp
(This is optional or you can add a few drops of permitted  green food color)
Powdered pistachio- 1/2 cup
( use food processor to make a course meal)
Cold Unsalted Butter- 1 stick
Chopped pistachio- 1/3 cup
Vanilla essence- 1 tsp


Sift flours,baking powder, powdered pistachio,pudding mix and salt into a bowl. You can slightly toast pistachios and make a coarse powder using a food processor.
Using a stand mixer or a hand mixer cream butter and sugar till it is pale yellow, smooth and lump free. Add vanilla extract and mix well. Scrap down the sides and add egg and egg white and  beat in low speed for 15- 20 seconds or till it is fully incorporated. Do not over beat.
Add in the flour mixture and mix till it is incorporated, wrap in plastic film and refrigerate for 30 minutes
Preheat the oven to 350 degree F. Line two baking sheets with parchment paper.
Flour you hand,pinch small portions of the dough and make small one inch balls and press some chopped pistachios on top.Place in baking sheets and giving one to two inch space between each cookie dough. Bake for 10- 12 minutes or until slight golden around the edges. Transfer to cooling racks and allow to cool down completely. Serve with milk or a cup of tea.


Try this
Hope you will all enjoy!

Wednesday, October 23, 2013

Cauliflower Pepper Fry



Cauliflower Pepper Fry

Today's recipe is black pepper cauliflower fry. The sauce is flavorful with depth in flavor and the right amount of kick from the black pepper. When I tried this recipe I knew I would make this recipe again and again. It is perfect with fried rice. Try this,hope you will all enjoy!

Ingredients

Cauliflower- 1 head cut into bite- size florets
Egg -2
Corn starch- 3 tbs
flour- 1 tsp
Salt- a pinch

Onion- 1 medium
Green onion chopped- 1 hand full
Soya sauce- 1 1/2 tsp
Dark soya sauce- 1 tsp
Oyster sauce- 1/4 tsp
Black pepper- 1 tsp
sugar- 1/2 tsp
Vegetable broth- 3 tbs

Cut cauliflower into bite sized florets. Microwave in high for three minutes. Make a batter with eggs, corn starch, flour and a pinch of salt. Dip each florets in the batter and deep fry till golden brown and crispy. Drain into paper towel and keep aside.

Heat two tsp of oil in a pan and saute onions till it is soft. Add the batter fried cauliflower florets. Pour the sauce, broth, sugar and the black pepper mixture and coat well and stir fry till the sauces are absorbed. Garnish with chopped green onions.

Try this
Hope you will all enjoy!

Corn Capsicum Masala



Corn Capsicum Masala

A simple and perfect side dish for chapati or naan.

Ingredient
Corn kernels- 1 1/2 cup
Capsicum- 1 large
Onion- 1 medium
Ginger garlic paste-1 1/2 tsp
Turmeric powder- 1/3 tsp
Chilly powder- 1 tsp
Coriander powder- 1 tsp
Tomato puree- 1/2 cup
Coconut milk- 3/4 cup
Meat masala- 1 tsp
Coriander leaves chopped- a little

Heat oil in a pan and add chopped onions and saute till golden. Add ginger and garlic paste and saute till the raw flavor disappears. Add tomato puree and allow it to cook for two to three minutes. When you see oil separating add turmeric powder, chilly powder, coriander powder and meat masala. Add capsicum and corn and mix well. Cover and cook for two to three minutes or till the corn and capsicum becomes soft. Finally add the coconut milk and simmer for a minute. Garnish with chopped coriander. Serve with chapathi or appam.

Try this
Hope you will all enjoy!

Friday, October 18, 2013

Hamantaschen



Hamantaschen

Hamatashen is a  triangular pasty-cum- cookie which is traditional to the Jews. It is served on the Jewish festival of Purim. Purim is a joyous festival and these buttery citrus flavored cookies are exchanged as gifts. I knew about Purim and this special cookie hamantaschen when my hubby's co- worker's Jessica and Teodora sent this recipe with a detailed diagram on how to shape the cookies. They also sent a list of filling suggestions which I am sure you will find interesting (It is listed below).  So today's recipe is a shared recipe from friends. Thanks Jessica and Teodora for this beautiful foolproof cookie recipe.


Ingredients
This recipe will make around 24 cookies.
Sugar- 3/4 cup
Shortening- 3/4 cup
( I used half butter and half shortening)
Eggs-3
Orange Juice- 3/4 cup
All purpose flour- 4 1/2 cup
Baking powder- 3 tsp
Salt- 1/2 tsp

For the filling
Dates chopped- 1/2 cup
Orange marmalade- 1/2 cup
Chopped walnuts- 1/2 cup
Honey- 3 tbs
( Mix the above ingredients and chill till it is ready to be used)



In a bowl combine flour, baking powder and salt.
In a separate bowl cream sugar and shortening. Add eggs one at a time and beat till it is light and fluffy. Add the dry ingredients and mix until combined. Divide dough into fourths, wrap tightly in plastic  and chill in refrigerator for at least three hours.
Note: Make sure the cookie dough is well chilled before you roll it out so it won't stick to your rolling pin or counter and tear. Take small portions of the dough and work with it while keeping the rest chilled.

Roll the dough to a thickness of approximately 1/8 of  an inch on a well floured surface.
Note : Try to roll the dough thin. The thicker the dough, it will be hard to handle and shape the dough. Cut into 4 inch or larger circles. If you are making it for the first time the four inch or larger circle will be good. As you get more practice you can attempt the small cute triangles.
 
Using a round cookie cutter cut out circles, and place on a well greased or non - stick cookie sheet. Cut out as many circles as possible. Line on baking sheet and cover with a cloth to prevent drying.Spoon filling into the center of the circle. Lightly wet the edges of the circle with water. First, grasp the left side and the right side of the circle and fold it towards the center to make a flap (not over lapping) and create a triangular tip at the top of the circle.Take the third flap or the bottom part and fold upwards. Press the two corners in the bottom part to complete a triangle shape. Chill this filled cookie for about 30 minute. Bake at 350 F for 20 minutes or till golden brown . Transfer to cooling rack and allow to cool completely.


Filling Suggestions:
Fruit Preserve or jam
( Do not add too much as it will boil over)
Traditional Poppy seed filling
( A mixture of poppy seeds,butter, sugar and eggs)
Cherry pie filling
Chopped dates ( with or without honey)
Nutella or peanut butter

Try this
Hope you will all enjoy!


Tuesday, October 15, 2013

Ginger Pumpkin Bread with Maple Brown Butter Icing



Ginger Pumpkin Bread with Maple Brown Butter Icing

Baking partners challenge for this month is a pumpkin bread.  Swathi suggested  a fall theme. There were two bread recipes, an yeast bread and a quick bread. I selected the sweet non-yeast version of quick bread with maple brown butter icing. It is a moist and flavorful bread with the flavor of ginger and is a perfect treat.  Brown butter contributes a rich depth of flavor which smells so inviting. These recipes are suggested by Tamy. To check Tamy's space go to www.threesidesofcrazy.com .
Thanks Tamy and Swathi for this months challenge. The bread was tasty and my family enjoyed.

Recipe source:  SIMPLY SCRATCH BLOG

Ingredients
All purpose flour- 2 1/2 cup
Baking powder- 2 tsp
Salt- 1/2 tsp
Ground ginger- 2 tsp
Butter- 1 stick

Granulated sugar- 1/2 cup
Packed light brown sugar- 1 cup
Pumpkin puree- 1 3/4 cup/ 15 ounces
Egg-3

For the glaze
Maple syrup- 3 tbs
Vanilla extract- 1/4 tsp
Unsalted butter- 1/2 stick
Powdered Sugar- 1 cup
Heavy cream- 3-4 tbs
Salt- a pinch


Pre heat oven to 350 degree. Prepare loaf pan,first grease it  with cooking spray/oil and then dust with flour and spread all around. Tap off the excess flour and set aside.
In a medium bowl, whisk together flour, baking powder, ginger, and salt. In another bowl whisk together the egg and sugar till well combined. Mix in pumpkin puree and melted butter. Add the flour and fold in till it is combined.
Pour batter into the prepared pan. Bake until a cake tester is inserted into the center and comes out clean. It will take about 60- 70 minutes.Let cool 10 minutes; invert pan and transfer the loaf to a wire rack to cool completely

To make the glaze
Heat butter in a skillet in low heat. The butter will melt and will start bubbling. Allow to cook until solid separates and brown to a golden color.  Once melted and a deep golden, turn off the heat. When it cools down a bit add maple syrup an vanilla and whisk. When it cools down a bit add powdered sugar, heavy cream and salt and whisk till you get a smooth glaze. Drizzle the warm glaze over the pumpkin bread. Slice and serve.


Try this
Hope you will all enjoy!

Monday, October 14, 2013

Cajun Chicken Jambalaya



Cajun Chicken Jambalaya

Today's dish is a one pot meal, a Spanish inspired chicken and sausage Jambalaya. This is Cajun style jambalaya and is a versatile main course dish.I used Cajun sausage and spice mix which imparts a smoky flavor. You can also add shrimp to this dish. Try this,you will surely love it.

Ingredients
Chicken- 1 lb
Rice- 2 cup
(Use long grain rice or basmathi rice)
Onion- 1 large
Tomatoes- 2 medium
( or half can diced tomatoes)
Garlic- 2-3 cloves
Green bell pepper- 1  medium
Celery chopped- 1/3 cup
Jalapeno pepper- 1
Bay leaf-2
Tomato paste- 1 tbs
Cajun sausage- 8 ounce
Cajun spice-3/4 tsp
Cayenne pepper- 1/2 tsp
Pepper- a pinch
 salt to taste


Heat olive oil in a pan and add bay leaf. Add the chicken and stir fry for 3-4 minutes till it changes color and get slightly browned up. Add the cubes sausage and fry for another 2 minutes. Drain and keep aside. Discard excess oil from the sausage.
In the same pan saute, garlic, jalapeno peppers,onion, bell pepper, and celery till it is crisp tender.Add pureed tomatoes, tomato paste and seasoning and saute for a minute. Add the fried chicken and sausage and one cup of chicken stock. Bring this to a boil. Reduce the heat and simmer for three to four minute. Next add rice ( washed and strained) and three and one third cup of chicken stock. Mix, cover and cook for around fifteen minutes or till all the liquid is absorbed. Using a fork make the rice fluffy. Serve warm.

Note: If Cajun seasoning is not available, you can add the following ingredients to the above recipe. A pinch of   dried oregano and thyme and 1/3 tsp each of garlic powder and onion powder. It will give you the flavor close to the Cajun spice mix.

Try this
Hope you will all enjoy!

Friday, October 11, 2013

Apple Honey Cake



Apple Honey Cake

Apple and honey cake is a simple no fuss cake, sweet and dense and is perfect fall dessert. You can also add nuts and raisins and serve it as a tea cake. I wanted to make it a little extra special, so I used a rich and dark chocolate ganache.

Ingredients
Cake flour- 3 cup
Baking powder- 1 1/2 tsp
Baking soda- 1/2 tsp
Salt- 1/2 tsp
Honey- 1 cup
Apple sauce- 3/4 cup
Egg- 3
Vegetable oil- 1/2 cup
Cinnamon powder- 1/2 tsp
Vanilla essence- 1 tsp

For the frosting
Dark chocolate- 4 ounce
Heavy cream- 1/2 cup



Pre heat oven to 350 degree F. Prepare cake tin. Grease and dust with flour and set aside.
Mix oil and honey and apple sauce and set aside. Mix flour, baking powder, baking soda, cinnamon powder and salt.
In a large mixing bowl beat egg for three to four minutes in high speed till it is light and fluffy and doubles in volume. Add vanilla essence and half of the dry ingredients ( flour) and fold in. Add oil and honey mixture and the rest of the flour and gently fold in. Pour this into prepared cake tin and bake for 35- 40 minutes or till the tooth pick inserted in the center comes out clean. Allow to cool in pan for ten minutes and run a knife along the edges to loosen the cake. Transfer to wire rack and allow to cool.
To make the chocolate ganache take 4 ounces of finely chopped dark chocolate or semi sweet chocolate in a heat proof bowl. Heat 1/2 cup of whipping  cream until it is almost boiling and then pour it over the chocolate. Allow it to stand for a minute or two Stir until smooth allow it to cool down a bit and pour over the cake. If you want it in a spreading consistency cool down completely and allow it to thicken it a bit.
Enjoy!

Try this
Hope you will all enjoy!

Tuesday, September 24, 2013

Spicy Almond Chicken



Spicy Almond Chicken

Today's recipe is a spicy almond chicken. I wanted to try a chicken dish with almond paste. But this recipe is really quick and a simple stir fry. I used sliced toasted  almonds and it gives a nutty tasty crunch to the chicken. It is a spicy chicken can be served along with rice.

Ingredients
Chicken- 1 lb
Garlic- 5-6 pods
Turmeric powder- 1/3 tsp
Chilly powder or Cayenne pepper- 11/3 tsp
(or according to your spice tolerance)
Almond paste- 2 tbs
Tomato paste- 2 tbs
Pepper powder- a pinch
Garam masala- 3/4 tsp
Whole red chilly- 2
Sliced almonds- 1/3 cup
Chopped coriander- a hand full
Salt according to taste
Oil- 2-3 tbs


Clean and cut chicken into small pieces (use boneless chicken). Marinate chicken for half an hour with salt,turmeric, and pepper powder.
Heat oil in a pan and toast sliced almonds till slight golden,drain  and set aside (or spread the sliced almonds on a baking and toast in the oven). In the same oil add dry red chilly and saute for a minute followed by minced garlic. Saute for a few seconds and add the marinated chicken and stir fry for two to three minutes. Add chilly powder, almond paste and tomato paste and fry for one more minute till it coats well.Cover and cook for two or three minutes. Sprinkle a few drops if you feel it is sticking to the bottom. Add the toasted almonds,garam masala and sprinkle chopped coriander. Stir fry in high for one more minute. Serve this lemon wedges along with any flavored rice.


Try this
Hope you will all enjoy!


Oatmeal Banana Quick Bread



Oatmeal Banana Bread

Oatmeal and banana loaf is healthy low fat breakfast. Oatmeal gives the bread and nice and bananas makes it moist. I tried making banana bread before but found the texture was a little sticky over moist  bread. But this time when I combined oatmeal,  got it perfect.I added a crumble topping because my kid loves this a little sweet and nutty. The recipe source is from here.Made a little alteration to the original recipe  by increasing the amount of oats and it worked. It is a filling and healthy breakfast

Ingredients
All purpose flour- 1 1/2 cup
Old fashioned oats- 1 1/2 cup
Baking powder- 1 tsp
Baking soda- 3/4 tsp
Salt- 1/4 tsp
Sugar- 4 tbs
Vegetable oil- 1/3 cup
( You can also substitute it with 1/2 stick butter)
Eggs-2
Banana-3
Orange zest- of one orange
Vanilla extract- 1 tsp

For the topping (optional)
Walnuts- chopped- 1/2 cup
Light brown sugar- 1/3 cup
Cinnamon- 1/2 tsp



Pre heat oven to 375 degree F and grease and prepare loaf tin.
In a bowl mix together flour, oats, baking powder,baking soda and salt and set aside.
Lightly toast nuts and chop it.Mix with sugar and cinnamon and set aside.
Whisk egg and sugar till it is thick and pale. Add mashed banana,vegetable oil,orange zest  and vanilla extract and mix.
Note : make sure the bananas are really ripe and mash it nicely. If you are using frozen bananas allow it to come to room temperature before adding to the batter
Now add the dry ingredients and gently fold. If you feel that it is a thick batter adjust consistency by add juice of one orange or 1/3 cup of milk.
Pour into prepared loaf tin. Sprinkle the nut and brown sugar mix and bake for 35- 40 minutes or until a tooth pick inserted in the center comes out clean. Allow thin to cool in the pan/loaf tin for 10 minutes. Run a knife around the edges to loosen the loaf. Allow it to cool down completely before slicing.
Note:I used the regular loaf pan for this. You can divide the batter to make two small loafs. You can also freeze this for later use by tightly wrapping in cling foil.

Try this
Hope you will all enjoy!

Monday, September 16, 2013

CrouKronuts/Kronuts-Baking Partners Challenge- 15


Kronuts

Baking partners challenge for this month is a very interesting recipe.  Swathi suggested CrouKronut / Kronut a home made version of the newest and most popular pasty sensation. It was created by Dominique Ansel bakery owner in New York. If you want to know more about this pasty check Cronut 101 and you can see the original in all its glory. It is an innovative hybrid pastry,half croissant and half doughnut. Definitely these beauties are rich in calories as they are fried and then filled with pasty cream and glaze. But will you be tempted to try this at least once in a life time :). I do not know whether it is available hear in Ohio, so I too decided to try the home made version.

This pastry recipe is unique and trying to make it was a great learning experience for me. I have never tried making laminated dough or puff pastry. Laminated dough consists of alternative layers of dough with thin sheets of butter. There are different types of laminated dough from puff pasty to croissant dough and brioche. The richer the dough the more tender and flakier the result. The croissant dough is a flavorful yeast dough similar to the bread dough but laminated and enriched with butter. I tried the recipe suggested by Swathi. I also referred to Sherry Yard and Julie Child's cook book on how to make laminated dough.You can search Julia Child's Youtube video on how to make Croissants.


Ingredients
Recipe source : BootLeg Cronut
For dough
All purpose Flour- 3.75 cups/510 grams
( I used a combination of bread flour and all purpose flour
2 cups of bread flour and 1 3/4 cup all purpose flour)
Salt- 1 tsp
Egg-2
Sugar- 1/2 cup
Milk- 1/2+ 2 tbs milk
Yeast- 1 packet/2 1/4 tsp
Unsalted butter- 3.5 tbs/50 g

For the butter layer
Unsalted butte- 1  1/4 cup+ 1/2 tbs- 295g/ 2 sticks+ 1/2 stick
Flour- 11/2 tbs

For frying
Canola oil:  2-3 cup
Water: 200 g for brushing on the top
Cinnamon sugar (400g sugar and 100 g cinnamon)

For pastry cream and filling 
Suggested by Reeni of Cinnamon Spice and everything nice
Recipe source:Glazes from King Arthur Flour

Easy Rose flavor Glaze

Confectionery sugar/glazing sugar- 1 1/4 cups
Light corn syrup- 1 tbs
Melted butter- 1 tbs
Milk- 1 tbs
Rose water- 1 tbs
(I used rose water instead of vanilla essence)
Pink color- a few drops


To make the kronuts
This recipe has two components. The yeast dough and a butter block. It involves three stages and to yield best results divide the whole process into three days.  The first day make the dough, second day laminating-putting in the butter block, rolling the dough and folding. Each fold is called a turn and you have to do a total of six turns. The third day is cutting into doughnut shape and frying.

Day 1
Bring 50 grams of butter and eggs to room temperature
Combine the dry ingredients, flour, salt, sugar, instant yeast, in the bowl of a stand mixer.

 If using instant yeast, mix it with the dry ingredients and if using active yeast,mix in luke warm milk and set aside for 5-7 minutes to proof

Heat milk  in microwave 30 seconds and add butter. Allow the butter to melt and mix well. Pour this into the dry mixture along with the eggs
 Mix on low speed for1 minute or until everything is incorporated. Mix on higher speed for another 3-4 minutes. If you kneading with your hand mix till all the dough comes together and then on a working surface knead gently and until you get smooth shiny dough.
Note-Do not work the dough too much, it is best not to have too much elasticity in croissant dough

Roll the dough into a ball. Using a sharp knife cut an X extending half way through the dough. This will expand as the dough relaxes and will aid in rolling later. Cover tightly with clear plastic wrap, making sure it is not in contact with the dough. Allow this to proof to double its size ( keep in a warm area for about 1- 1 1/2 hour).  Cover air tight in plastic wrap or cling wrap and refrigerate over night.

Day 2 Preparing the butter and Laminating

It  is easy to slice butter when it is cold.Cut butter into half lengthwise into 1/2-inch-thick slabs. Place on a peice of lightly floured parchment paper and then dust the top with flour and then place another parchment paper on top. Using a rolling pin gently bang the butter to smooth it and make it workable.Gently press and flatten and make sure that the pieces adhere to each other and form a compact slab.Trim the edges and make a perfect square. You can smoothen this excess butter on top again using the rolling pin. Form the butter into a six inch square about 1 inch thick.Place in refrigerator to cool for at least 2 hours.
Note-The flour will assist in breaking the butter and will make rolling easier. But do not add too much flour as it will inhibit the dough from puffing


Day 2 continued..
Laminate the dough after two hours

Remove the dough from the refrigerator and lightly dust work surface with flour and also the top of the dough. The dough should feel like firm clay. Using a rolling pin roll out from the center to each corner following the X shape. Roll in one direction, and then turn 180 degree and the roll the other side. Try to keep the center a little more thicker than the edges. The flattened dough will have a diamond shape. Place the square butter block in the center and the fold each corners over the butter like an envelop. Press and pinch the edges to completely seal the dough packet. Dust the work surface and using a rolling pin flatten and roll the dough moving from center to the corner to form a 12x 18 inch rectangle half inch thick.


1st Turn. Turn the dough so that it is horizontal with the longer edge nearest to you. Mark the rectangle into three equal columns. Fold the right third of the rectangle over the center third. Fold the left third over the center third,just like a business letter. This is the first turn.

The second turn is to lock the first turn. Try to do this turn right away, but if the dough is too warm, wrap in film and place in the refrigerator until it cools. Place the rolling pin on an unsealed edge of the dough,gently press down to keep it in place and now repeat with the remaining two sides. Roll over the dough with four or five even strokes. Press the corners again to see it is perfectly locked. Dust off the excess flour,wrap in plastic film and gently press two fingers into the lower right corner to mark the number of turns (this will help you to keep track of the number of turns),refrigerate for 30-40 minutes.
Note: After each turn the dough needs to be chilled and rested to help re-solidify and  the gluten to relax. Also brush off the excess flour with a pasty brush before folding and chilling.


3rd Turn. Place the rectangular dough lengthwise on a lightly floured work surface. The open ends should be towards your right and left. Roll again to from another horizontal rectangle. Fold the right third over the center and the left third over that. Cover and refrigerate for another 30 minutes. Repeat the fourth like the first one and fifth turns like the third and refrigerate over night.

3rd Day Frying the kronuts
Make the sixth turn on the third day. Refrigerate for  half an hour.
Lightly dust the work surface with flour and roll out the dough to 1/2 inch thick rectangle sheet. Make sure the dough stays cold, without sticking to the surface. If it starts to stick, place in the refrigerator and roll again when cool.
To punch the kronuts. Prepare a sheet pan with parchment paper and geese it . Remove dough from fridge and take two ring molds, or doughnut cutter. The circles will be approximately  3 ½ inch and inner should be 1 ½ inch. When punching make sure that the dough is very cold.

Transfer half of the punched kronuts to the sheet pan, leaving room for kronuts to “poof.”
Brush tops of the Kronut with water and set aside.  Place Kronut holes on the same sheet tray, leaving enough space for them to poof without sticking to each other. Leave in a warm area until they have proofed, about 30 min.Once it is proofed keep it in the refrigerator for 1 hour or in the freezer for 15 minutes before frying.

Frying Kronuts. Heat canola oil in a pot, about 3 inches high. Test oil with a pinch of flour: if flour foams it is ready for deep frying. Turn heat to low and place Kronuts in oil, 1-2 at a time, in order to avoid overcrowding the pot. Turn and flip Kronuts often so that they brown evenly.Once golden brown throughout, test one to see if it is cooked all the way through. Remove and place on paper towels. When it is warm itself  toss with sugar and cinnamon.

 To make the glaze 

To decorate you can use pastry as filling and any type of glaze. I used a rose flavored glaze. Both the white and the pink I used are rose flavored. For the pink I used a few drops of permitted food color. I used the same as filling. You can substitute it with pastry cream
Stir in all the ingredients together, adding extra liquid or confectioners' sugar to adjust the consistency as needed. Yield: about 1/2 cup glaze.




Try this
Hope you will all enjoy!

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