Doughnuts--The Daring Bakers October Challenge

Go Nuts for Doughnuts!!!! :P I have bookmarked this recipe almost 2 years back,never thought of trying them.I love Dounts from Krispy Kreme and also from local store of our place.I love to wake up around 5 in da morning,get ready and drive to the donut shop to enjoy the fresh and soft doughnuts,we usually do this on Sundays.Out of all I like the chocolate glazed doughnuts.
Now I can make them my own.Thank U Lori for choosing this challenge.I've chosen the very 1st recipe.


Milk 1.5 cup / 360 mlVegetable Shortening 1/3 cup / 80 ml / 70 gm / 2.5 oz (can substitute butter, margarine or lard)
Active Dry Yeast 4.5 teaspoon (2 pkgs.) / 22.5 ml / 14 gm / ½ oz
Warm Water 1/3 cup / 80 ml (95°F to 105°F / 35°C to 41°C)

Eggs, Large, beaten 2
White Granulated Sugar ¼ cup / 60 ml / 55 gm / 2 oz
Table Salt 1.5 teaspoon / 7.5 ml / 9 gm / 1/3 oz
Nutmeg, grated 1 tsp. / 5 ml / 6 gm / ¼ oz

All Purpose Flour 4 2/3 cup / 1,120 ml / 650 gm / 23 oz + extra for dusting surface

Canola Oil DEPENDS on size of vessel you are frying in – you want THREE (3) inches of oil (can substitute any flavorless oil used for frying)


  1. Place the milk in a medium saucepan and heat over medium heat just until warm enough to melt the shortening. (Make sure the shortening is melted so that it incorporates well into the batter.)
  2. Place the shortening in a bowl and pour warmed milk over. Set aside.
  3. In a small bowl, sprinkle the yeast over the warm water and let dissolve for 5 minutes. It should get foamy. After 5 minutes, pour the yeast mixture into the large bowl of a stand mixer and add the milk and shortening mixture, first making sure the milk and shortening mixture has cooled to lukewarm.
  4. Add the eggs, sugar, salt, nutmeg, and half of the flour. Using the paddle attachment of your mixer (if you have one), combine the ingredients on low speed until flour is incorporated and then turn the speed up to medium and beat until well combined.
  5. Add the remaining flour, combining on low speed at first, and then increase the speed to medium and beat well.
  6. Change to the dough hook attachment of the mixer and beat on medium speed until the dough pulls away from the bowl and becomes smooth, approximately 3 to 4 minutes (for me this only took about two minutes). If you do not have a dough hook/stand mixer – knead until the dough is smooth and not sticky.
  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 dough using a 2 1/2-inch (65 mm) doughnut cutter or pastry ring or drinking glass and using a 7/8-inch (22 mm) ring for the center whole. Set on floured baking sheet, cover lightly with a tea towel, and let rise for 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 used vegetable oil instead of Canola oil and Made Sugar Glazed,chocolate glazed and few filled with jam and use few sprinkles.Finally the challenge was a big hit.

An Award n My New Hobby Balloon Art

Life is being so routine these days,it just cooking,eating n sleeping nothing more,I really hate myself being like this.Don't know why I'm not even regular in updating my blog as it has to be in the beginning so just thought of making a new hobby other than cooking,I bought a pack of twisty Balloon pack which come with an air pump,tried my hand in making few shapes with them and yeah I did them,made them by watching videos on youtube,they are very well demonstrated.Here are few pics of the Balloon Art I made.
Balloon Parrot:
Balloon Monkey:
Monkey Climibing A Palm Tree:

Balloon Bear:
I'm happy for one more reason,I received an Lovely Blog Award from Akila of Learning-To-Cook.Thank U Akila for passing me on this Award.

Here are the rules of the award:

1. Accept the award. Post it on your blog with the name of the person who has granted the award and his or her blog link.
2. Pay it forward to 15 other bloggers. Please don't leave it general and just invite all your blogger friends to collect the Award. It's always nice to be nominated so please do the favour and nominate 15 bloggers to share the Award with.
3. Contact those blog owners and let them know they’ve been chosen.

I'm passing on this award to 15 bloggers:
2.Divya: Dil Se
9.Sharmi: Neivedyam
11.Namratha: Finger Licking Food
13.Srimathi:Few Minute Wonders
14.Nostalgia: Collabrative Curry

All the blog have a great collection of yummy recipes,visit their blog if u get a chance.Once again Thank U Akila.

Chitti Kaajalu

Festive season is here and its the time for sweets.I got bored with regular Kheer and halwa so tried making this Kaaja with long shelf time,it was a failure when made in sometime last year,after long time I gave a try once again for Dussehra this year and it was a hit,I was not sure with the end product so made them in small batch,to my surprise my husband liked them so much and he said these are like Kakinada Kaaja,the most popular kaaja in Andhra,I was so happy hearing the lovely compliments.Here is the recipe.

Maida:1.5 cups
Baking Powder:1/2 spn
Curd:1/2 cup
Butter:1 stick(at room temperature)
Oil:For Deep Frying
Salt:A Pinch
Rice Flour:3 spns

Sugar Syrup:
Sugar:2 cups
Water 1 cup
Rose Water:5-6 drops
Elachi:2 pods

To make Sugar Syrup:
1.Take sugar in a boiling pan and dissolve 2 cups of sugar in 1 cup of water and bring it to boil and then add the elachi pods,put the flame on medium and boil it till the syrup becomes sticky.Finally add rose water stir and keep aside.

To Make Kaaja:
1.In a bowl take all purpose flour,baking powder,butter,pinch of salt and mix evenly,make sure that the flour is very well coated with butter this helps to make a crispy kaaja.
When done add the curd and make it to a smooth chapathi dough,keep it aside and let it rest for 15-20 mins.
2.In another bowl take rice flour and add a spn of ghee/butter and mix well to make crumbled effect and put aside.
3.Now take the chapathi dough and knead well,pinch a medium orange sized dough and roll it to thin chapathi and now sprinkle the rice flour mixture on the chapathi and then tightly roll the chapathi as we roll a mat.
4.After rolling it like a mat cut 3/4" pieces,now take each piece and press them,don't apply more pressure as the kaaja may loose its shape.Repeat the same with all the cut piece
5.Heat oil for deep frying the kaaja,when hot add the pressed kaaja into the oil and fry them till golden color on all sides and add them to the made sugar syrup and let them soak for 20 mins and the taken the kaaja out of the Sugar Syrup to a plate and then the kaaja is ready to serve.

1.Adding Curd is optional,U can add water instead of curd.
2.Rose water is also optional I just added to get more flavor.
3.Instead of rolling a single chapathi into mat u can place one more chapathi on top of other with the rice flourin between and then roll it.This gives more twists in the kaaja.

Punjabi Kadi Pakoras--Indian Cooking Challenge

Punjabi Kadi Pakoras is the challenge for Indian Cooking Challenge-September 2010 .I made this dish within 2 days after Srivalli posted the recipe which she got from Lataji from Bombay Foodie. My Hubby is a lover of Yogurt based dishes and he likes Kadi very much.Once I made this with baked Cabbage Pakoras.

For Pakoras:
Besan - 1/2 cup
Onion - 1 medium(Sliced)
Salt:To Taste
Red Chilli Powder:To Taste
Oil:For Deep Frying
For Kadi:
Curd:1 cup
Besan -3-4 spns
Water:3-4 cups
Mustard Seeds - 1 tsp
Cumin Seeds- 1 tsp
Ajwain Seeds- 1 tspFenugreek Seeds- 1 tsp
Onion:1 Large
Turmeric Powder:1/2 spn
Salt:To Taste
Red Chili powder - 1/2 tsp
Garam masala - 1/2 tsp
Amchur powder - 1 tsp

To Make Pakoras:
1.In a bowl, take the chickpea flour, add salt, red chili powder. Make a batter with water to get a semi thick consistency.
2.Heat a pan with oil for deep frying. When it is hot, dip onions in the batter and gently drop into the hot oil and fry until crispy.Take them on to a paper towel and keep aside.

To Make Kadi
1.Make a paste with yogurt and besan, then mix with water to make a very thin batter.
2.Heat a tbsp of oil. Add a tsp each of mustard seeds, cumin seeds, carom seeds and methi. Let splutter for a few seconds.Add onion slices, fry till they turn light brown.Pour in the yogurt/besan batter, add turmeric powder, salt and red chilli powder.
3.Bring to a boil, reduce the heat and let simmer for at least half an hour.Keep stirring occasionally.
4.When you feel it is pretty thick, add the reserved pakoras, bring to boil. Add garam masala and Amchur powder to the gravy just before removing from stove.
Serve it hot with Rice.

Cauliflower Bajji

Cauliflower Bajji is completely a new dish for my Hubby,but a favorite snack for me n my mom,as we all know Cauliflower is a seasonal veggie,in that season Cauliflower bajji n cauliflower potato fry is a must in our house.Here is the recipe....


Cauliflower:Few Florets(Blanch them in hot boiling water for jst 1 or 2 mins)
Besan:1 cup
Chilli Powder:To Taste
Salt:To Taste
Ajwani Seeds:1/4 spn
Curry Leaves:5-6(chop them fine)
Water:As Requried
Oil:For Deep Frying


1.In a bowl take the besan,add salt n chilli powder,ajwain seeds,mix well and now add water to make a smooth batter,make sure not to add more water,if the batter loosens then the florets will not be well coated.Make the batter to that consistency.
2.Heat Oil for deep frying,when the oil is ready,Dip the cauliflower florets in the besan batter and hold it for a second to allow the excess batter to drain,now put in the hot oil and fry them till golden color on all sides.Repeat the same with all the florets,when done take them to a paper towel.
3.Serve hot with Tomato Ketchup or Mint Chutney.

Schezwan Fried Rice

Schezwan sauce is an easy sauce which have all the flavors in it and used in making soups,starters and main course too.Got this recipe from Sanjeev Kapoor's Khaana Khazana and made it.No doubt dish is perfect.I made fried rice,after tasting this my Hubby said this tastes good than the regular fried rice and Yes,hez right :)

Schezwan Sauce:
Dry Red Chillies:10-12(Soak them in water for 1 hr and blend them to a smooth paste)
Garlic:6 cloves(finely chopped)
Grated Ginger:1 spn
Red Chilli Sauce(Store bought):1 spn
Soya Sauce:1/2 spn
Vinegar:1 spn
Salt:To Taste
Pepper Powder:To Taste
Sugar:1/4 spn
Oil:2 spns

Fried Rice:
Carrot:1(finely chopped)
Cabbage:1/2 cup(finely shredded)
Capsicum:1/2 cup(Cut Length Wise)
Beans:1/4 cup(Finely Chopped)
Peas:1/4 cup
Chopped Spring Onions:3 spns
Cooked Rice:1.5 cup
Salt:To Taste
Pepper Powder To Taste
Broken Cashews:2 spns
Paneer:1/4 cup (cut into small pieces)
Oil:2 spns

Schezwan Sauce:
Heat Oil in pan,when hot add the chopped garlic and grated ginger,fry till garlic turn golden color,now add the red chillie paste and fry till the mixture leaves oil,now add salt and pepper to taste,add sugar,vinegar,soya sauce and red chilli sauce and mix well.Add jst 1/4 cup of water if the mixture is too dry.Cook for 5-7 minutes and let it cool,store it in a bottle and refrigerate and use when needed.
Consistency of the sauce has to be like the beaten curd.U can add water later while preparing the dish.

Schezwan Fried Rice:
1.Heat oil in a pan,add broken cashew nuts and fry them till light golden color,then add the chopped carrot,shredded cabbage,beans,peas,mix and sprinkle little salt,cook them covered for 2 mins and then fry them till done.
2.Now add the prepared schezwan sauce,mix well,sprinkle some water if needed,so that the sauce is evenly coated to all the vegetables.Fry them together for 2 mins and then add the sliced capsicum ,paneer and continue frying for another 2 mins, finally add the cooked rice,mix evenly and sprinkle some pepper powder and salt to taste.
3.Add the spring onions,toss and serve hot.

I just served it with onion raitha.Schezwan sauce itself have lots of flavors in it so I felt raitha is better.Thanks to Sanjeev Kapoor's Khaana Khaazana .

Senagapappu Pacchadi

Whenever I go home for holidays my Aama make this for me,I love to have it more when she makes it.She make yummy food traditional food,till date I call her to get few recipes and tips from her.This is a very simple dish and can be made in minutes and served with dosa or white rice but I prefer to have it with rice and curd rice.

Chenna Dal: 3/4 cup
Dry Red Chillies:5-6(adjust to ur taste)
Salt:To Taste
Turmeric pwd: A Pinch
Oil:2 spns

Heat oil in a pan,when hot add chenna dal and fry till it turns golden color,add the cut dry red chillies,salt to taste,turmeric pwd,mix well fry for 2 mins,when done turn off the flame and let the mixture cool down.Once cool add it to a blender and blend it to a smooth paste,add little water to make it smooth.
Serve it with hot rice.

Dosakaya Maagai Pappu

Mudda pappu and Aavakaya with a dollop of ghee are the best combination and a mostly loved combination for many people in Andhra Pradesh,once I had this pappu at a friends place long back and tried it today.Cooking aavakaaya and daal together is a different style and I feel flavor of this dal is ultimate.You need not use the fresh pickles to make this dal,most of us bring pickles in a big batch when we go to visit our family in India,they become old and change their color sometimes and we don't even feel like using it,Am I right!!! you can use such pickles in this dal.

Toor Dal:1 cup(wash and pressure cook for 4-5 whistles and mash it to smooth)
Dosakaya(Indian Yellow Cucumber):1no (medium sized)
Onion:1 medium(cut into cubes)
Tamrind:Small piece
Salt:To Taste

Mustard Seeds:1 spn
Cumin Seeds:1 spn
Urad dal:3/4 spn
Hinge:1/2 spn
Green Chillies:4-5(cut)
Dry Red Chillies:3-4(cut)
Curry Leaves:10 leaves
Turmeric Pwd:1/2 spn
Chilli Pwd:1/2 spn(optional)
Maagai(Skinless Mango Pickle):3 spn

1.Peel the dosakaya and cut into 1/4" cubes.Add the cut dosakaya pieces,onions,cut green chillies to a pressure cooker,add water till the pieces are just covered and cook it for 2-3 whistles,turn off the flame wait for the pressure come down and drain the excess water and put aside.
2.Take a pan,add oil,when hot,add the cumin seeds,mustard seeds and when they splatter,add urad dal and fry till golden color,now add hinger,red dry chillies,hinge and fry for a minute.
3.Add the cooked dosakaya,onion and green chillies to this tempering,add turmeric powder,mix well and now add the maagai pickle,mix and add 1/2 a cup of water,salt to taste and mix well.
4.Finally add the cooked and mashed toor dal,mix evenly and cook till the dal is well boiled.Add few chopped coriander leaves if u like.
5.Serve it hot with white rice or chapathi.

If U don't have pickle u can just make a normal dosakaya pappu and substitute the pickle with lemon juice or tamrind jucie.

Mint Lassi

My Hubby is a big fan of flavored buttermilk,but he don't like to have sweet flavored lassi,so sometimes I add dry masala powders like cumin powder and coriander powder along with salt and lemon.Today I made Mint lassi to introduce a new flavor for him.I used to have this kind of lassi which my Aunt used to make.Here is the recipe.Its pretty much like adding green chutney to buttermilk :p

Mint:1/2 bunch
Cilantro:1/2 bunch
Ginger:1 inch
Lemon Juice: Squeezed from 1 medium sized lemon
Salt:To Taste
Cumin Seeds:1 spn
Curd:3 cups

1.Add all the ingredients except buttermilk into a blender and make it to a smooth paste,add some water if needed.
2.Now add the curd and run the blender just for few seconds and then take it to a bowl and add water and bring it to the consistency you like.
3.Serve it cold.I added few ice cubes before serving.

All the Ingredients can be adjusted to taste.The quantites I mentioned are to my taste.