Donuts Recipe / Homemade Donuts / Doughnuts Recipe

Donuts

Ingredients

Maida / All purpose flour - 2 cups

Nutmeg powder - a pinch

Salt-1/4 tsp

Sugar - 1/4 cup + 1 tsp

Egg -1

Butter - 2 tbsp (room temperature)
Luke warm milk - 1/2 cup
Dry yeast - 1 & 1/2 tsp
( make sure yeast is not old then they will not froth and donuts will not puff up)
Oil to deep fry as needed

Topping
Cinnamon sugar for dusting as needed
You can also dip it into melted chocolate or Salted caramel sauce

Method

Take warm milk in a bowl to this add 1 tsp sugar and yeast,mix well.
Cover and rest for 5 minutes till they froth.This shows that the yeast has activated.
Take a wide bowl add maida,salt,sugar,egg and butter mix till they are crumbled.
Now add the yeast mixture and mix to a soft non sticky dough.
Cover this dough with a cling wrap or towel,leave it at a warm place to ferment for 2 hours till the dough doubled in size.
Punch the dough and roll it into 1 inch thick sheet,do not roll the sheet thin.Using a round cutter cut into circles and with a smaller cutter cut the center ( SEE PICTURE)
Heat oil in a pan and carefully drop each donuts into the oil and deep fry them in medium flame till light brown on both sides and fried well.Remove it on a kitchen tissue.
While still warm dust it with cinnamon sugar or dip it into melted chocolate and enjoy!

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Poori Masala / Potato Masala For Poori / Poori Kizhangu Recipe / Poori Masal / Poori Curry

Poori Masala

Ingredients
Boiled & mashed potato - 2 large
Frozen peas - 1/4 cup
Salt to taste
Turmeric powder-1/2 ttsp
Besan diluted in water -1 tsp
Sliced onion - 1/2
Chopped tomato - 1 small
Slit green chillies - 4
Ginger grated-1/4 tsp
Curry and coriander leaves - 2 tsp
Tempering
Oil - 2 tsp
Mustard - 1/2 tsp
Urad dhal - 1/2 tsp
Channa dhal - 1/4 tsp
Jeera - 1/4 tsp

Poori Masala

Method
Heat oil in a pan temper it with above ingredients.
Fry onion,curry leaves,ginger & green chillies till transparent.
Add the tomato and saute for a minute.
Add salt,turmeric powder,potato and peas fry a bit and pour water as needed & give a boil.
Lower the flame and add the diluted besan,cook for a minute or till raw smell as disappeared.
Switch off the stove garnish with curry and coriander leaves.
Best served with poori.



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Rava Idli / Rawa Idli Recipe / Semolina Idly /Sooji Idli Recipe With ENO

Step by step method/picture to make Rava Idli /Rawa Idli /Sooji / Semolina Idly with ENO

Rava Idli

Ingredients
White rava/sooji/semolina-1 cup
Salt-1/2tsp or to your taste
Turmeric powder- a generous pinch
Curd-1 cup
Water-1/4 cup
Lime juice-3/4 tsp
ENO fruit salt-1/2tsp
Tempering
Oil-1 tsp
Mustard-1/2tsp
Urad & Channa dal-each 1/4tsp
Chopped green chillies-1
Chopped ginger-1/8tsp
Chopped curry & coriander leaves-1tsp
Garnish
Grated carrot & fried cashew nuts

Method
Heat oil in a pan & temper it with above ingredients.
Add the rava & turmeric powder, in very low flame fry for few minutes,do not burn or over fry them.I usually switch off the stove & fry it in the heat of the pan.
Cool this mixture,now mix the water,lime juice,salt & curd.The mixture will look like a idly batter,light & semi thick ( your batter should not be too thick or too thin).
Grease your idly plates with oil,place a fried cashew nut & some grated carrot.
Heat water in your idly cooker,once your ready to steam the idly, mix in the ENO to your batter & gently mix till it forms froth & bubbles starts to appear.
Immediately pour a ladle of batter on top of the carrot/cashew nut & steam them for 8 minutes or till done.
Serve it hot with any chutney you wish.

Note:
ENO is very important ingredient in this recipe,make sure its active,otherwise your idlys will not turn out good.Some people use cooking soda instead of ENO fruit salt.
You can also mix in grated carrots & peas into the batter.
Instead of chopped green chillies & ginger ,you can grind & add it to the batter.

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Homemade Salted Caramel Recipe / Easy Salted Caramel Sauce / Salted Caramel Sauce

Salted Caramel Sauce

Ingredients
White sugar - 1 cup
Heavy cream - 1/2 cup ( room temperature)
Unsalted butter - 6 tbsp ( room temperature)
Salt - 1/2 tbsp
( If you want more salty then add 1 tbsp)
Vanilla essence - 1/2 tbsp

Salted Caramel Sauce

Method
Take a heavy sauce pan add the sugar in medium flame let the sugar melt.
Do not stir once the sides starts to melt then slowly loosen up the sides using a wooden spoon or spatula.Now slowly swirl the pan for the sugar to melt my its own.Do not stir as they may form lumps.Don't worry if the sugar get clumped up remove from fire and stir quickly.
Once the sugar has melted and reached to an amber colour,reduce flame and add the butter,whisk vigorously to avoid burning.The hot caramel will bubble so handle carefully.
Now slowly add the heavy cream and mix well till everything is combined and reaches to a thin pouring consistency Do not cook the sauce till thick as they will harden when cooled.
This will not take more than a minute switch off the stove.
Now add the salt and vanilla essence mix well.
Cool completely and pour it into a glass bottle and store it in fridge.Before using warm slightly.


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Avocado Ice Cream / Homemade Avocado Ice Cream

Avocado Ice Cream

Ingredients

Avocado -2 small

(scoop out the pulp)

Sugar-12 tsp

(add more if you want it sweet)

Whole milk-225 ml

Nestle's Table cream - 1 tin (225 ml )

Vanilla essence-1 & 1/2 tsp

Lime juice-1 tsp

Method

Blend all above ingredients together to a smooth mixture.
Pour it in a container,close & freeze it.
Remove it from the freezer and blend it well in a mixi,freeze it overnight.
Scoop out & serve it with any topping of your choice.

Note:
Whipped cool whip can be added instead of table cream.

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Homemade Vetiver Drink / Vetiver Sarbath / Khus Sharbath / Vetiver Sharbat / / Vetiver Syrup / Khus Sherbet

Vetiver Sarbath

Ingredients
Vetiver root/grass / Camel Grass - a small bunch ( around 100 gms)
Jaggery - 1 cup
Water - 6 cups

Method
Wash the vetiver root well to remove mud or dust.
Soak it in fresh water overnight.
Next day add the vetiver with water in a pan and boil for 5 minutes. add jaggery and boil it for another 10 minutes.
Cool and filter the syrup/essence discard the root,store it in a clean bottle in fridge.

How to use?
Take 1/4 cup of the essence/syrup in a glass pour 3/4 cup cold water.
Add few drops of lemon juice,mix and serve cold.
Your refreshing drink for summer is ready!

Note:
Do not boil too much otherwise your syrup will turn bitter.
Store this in fridge.
Add jaggery according to your sweetness.
You can replace jaggery with white sugar or palm sugar


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Atukula Vadiyalu / Aval Vadam / Andhra Style Aval Vadam / Poha Fryums - Vadam / Vathal Recipes

Atukula Vadiyalu / Aval Vadam

Ingredients
Thin Aval/Poha/Atukulu - 2 cups
Tomato juice - 1 cup
( Grind 2 large tomatoes)
Red chilly powder - 1 tsp
Salt to taste ( around 1/2 tsp)
Jeera - 1 tsp
Chopped onion - a handful
Method
Take a wide bowl add all the above mentioned ingredients .
Mix well to make sure the poha is soaked well.add very little water if needed.
After 20 minutes shape it into flat disc or make small balls from the dough and place it on a thick plastic sheet or clean white cloth.
Dry these vadam in sun till its dry and crisp.
Store it in a container and deep fry in batches and enjoy with rice.

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Egg Fingers Recipe / How to Make Egg Fingers / Crunchy Egg Fingers

Egg Fingers

Ingredients

Eggs - 3
Milk - 2 tsp
Salt to taste
Red chilly powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Italian seasonings - 1/2 tsp
Bread crumbs - as needed
All purpose flour / Maida - 2 tbsp
( add some water and dilute to a semi thick smooth paste)
Oil to shallow fry as needed

Method
Take a bowl add the eggs,milk,salt,Italian seasonings,red chilly powder and turmeric powder.
Whisk the ingredients well,pour this mixture into a greased aluminium container and steam for 3 minutes or till they are hard.
Once cooked cool the egg ,using a knife loosen up the edges and unmold. Use a sharp knife to cut into fingers /semi thick strips.
Dip each egg fingers into the diluted maida paste and roll it into the bread crumbs.Make sure all sides are well coated.
Heat oil in a pan and shallow fry the egg finger in batches till all sides are golden brown colour in medium high flame.
Take it on a kitchen tissue to remove excess oil .
Enjoy these egg fingers with ketchup or chilly garlic sauce.


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Tandoori Prawns / Tandoori Shrimp

Tandoori Prawns

Ingredients
Large Shrimp/ Prawns - 15
( peeled,deveined and cleaned)
Salt to taste
Thick curd - 1/4 cup
Turmeric powder - 1/2 tsp
Red chilly powder - 1 tsp
Kashmiri chilly powder - 1/2 tsp
Homemade Tandoori masala -  1 tsp ( heaped)
( or use garam masala)
Jeera powder - 1/2 tsp
Coriander powder - 1/2 tsp
Besan - 1/2 tsp
Oil - 1 tsp + Oil as needed to grill
Ginger and garlic paste - 1 tsp ( heaped)
Lemon juice - 1 tsp
Chopped mint leaves - 10
Chaat masala to sprinkle on top just before serving

Method
Take a wide bowl add all the masala ingredients mentioned above,add the shrimp and mix well,
Add the chopped mint and lemon juice too and give a quick mix, make sure the prawns are well coated with the masala.
Let it marinate for 2 hrs minimum.Insert a tooth pick to all the prawns its optional.
Heat a iron pan add some oil arrange the marinated prawns and cook in high flame till golden brown and cooked on both sides.You can also grill the prawns in the oven.
Remove on a plate sprinkle chaat masala and serve hot.


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Chicken Biriyani / Chicken Dum Biriyani / Hyderabad Dum Biriyani / Chicken Dum Biriyani

Ingredients
--------------------
For Marination
Chicken-1 &1/2 pound
Curd-2 tbsp
Salt to taste
Turmeric powder-1/2 tsp
Chilly powder-1 tsp
My Biriyani masala-3 tsp
Ginger/Garlic paste-2 tsp
For Rice
Basmati rice - 4 &1/2 cups
( uncooked)
Salt to taste
Ghee-1tsp
Cardamom -2,Cloves - 2,Cinnamon stick - a small piece
Water as needed ( around 10 cups)
Method
Take around 8 to 10 cups water in a large wide vessel add salt,ghee and the spices mentioned.
When the water starts to boil add the washed rice and cook till its 75 percent cooked.
Drain out the water and put it on top the gravy you have prepared.
For Gravy
Sliced onion-1/2
Chopped tomato-2
Ginger/garlic paste-2 tsp
Chopped mint & coriander leaves-1/2 cup
Slit green chilies-6
Whole garam masala
(black whole pepper - 6,cardamom - 4,cloves - 4,bay leaf -1,cinnamon - a small piece,shajeera -1/4 tsp)
Oil-1 &1/2 tbsp
Ghee-3 tsp
For Garnish
Lime juice 3 tsp mixed with little yellow food colour 
(colour is optional)
Fried onions-1/4 cup
Chopped mint & coriander leaves-1/2 cup
Method
Marinate the chicken with all above ingredients for 1hr. in the fridge.
Pour oil in a heavy bottom pan,add the whole garam masala,add onions & fry till golden brown,then add all the other ingredients one by one of the gravy.
Fry till oil separates the masala.now add the marinated chicken ,cook it till cooked and water as evaporated the the gravy is thick.
Now add the cooked rice on top of the gravy,garnish it with mint,fried onions & lime juice,close it with a tight lid.
Keep it in medium low heat for 10 minutes.
Your Biriyani is ready,give a gentle mix and serve it with raita.

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