Baked Donuts / Doughnuts (No-Knead)

Who doesn't love donuts?  We all do, right? 

I love baked donuts more than the fried ones.... I know, fried ones tastes more yummy than the baked ones. 

But iam a person who try to avoid or lessen the use of unhealthy stuffs in my cooking or baking. Somethings cannot be changed to get the required result, but some ingredients or method can be changed. Thats how i ended up baking donuts....

This is not the first time iam attempting to bake donuts....No....I tried many times and was not at all satisfied with the texture or taste of the end product. But, this one is just right...A sure keeper in my recipe book. So, here iam sharing this with all my friends out here.

The main attraction of this recipe is that, no workout needed for your hand muscles, to make these yummy ones... In short.......No kneading required. Just mix and let the yeast do its work......  Isnt it a relief? 

Do try it out and let me know... 


Ingredients

Maida 3 ¾ cups (575g)  
Dried yeast (active or fast action) 2 tsp
Salt  1 tsp 
Milk (warmed) ¾ cup (200ml)  
Butter (melted ) ¾ cup (170g) 
Eggs 4 (room temperature)
Honey ¼ cup ( 80g) 
Vanilla extract 1 tsp 



Method

1. In a large bowl add maida, yeast and salt. Mix well together. (Dont put salt on top of the yeast)
2. In a separate bowl, whisk together milk, eggs, honey, melted butter and vanilla extract.
3. Mix the wet into the dry with a spatula until you get a wet loose dough. Cover tightly with cling film and lay a towel over the top. That’s it, no machine needed!! You may have some lumps in the dough but don’t worry, they will disappear. 
4. Leave it at a warm place and let it rise for 2-3 hours. 
5. Once doubled in size, place the dough in the fridge overnight, roughly for 12 hours. The dough will be loose but will firm up when chilled. Don’t try to knead after 3 hours, it needs to be chilled 
overnight. 
6. Next day, to form your Donuts: On a floured surface, roll out your dough to ¼ of an inch thick. Using a round cutter cut out round pieces of dough. To cut the hole in the middle , use a smaller sized cutter. Even the small rounds also can be baked as such.
7. Place them on a baking tray lined with butter paper.  
8. Cover your donuts with a towel and leave to rise again at room temperature for 20-30 minutes. You will know when they are ready, because they will puff up.
9. Gently brush the donuts with melted butter.
10. Bake at 190 degree celcius for 15 minutes. Keep a close eye on them, so they don’t get too brown. 
11. Once out of the oven, dip them in the glazes. Do this straight away, because it soaks into the warm donut and creates a lovely crisp glaze. 
12. Enjoy them fresh.

Note:

1.The dough can be kept for 3 days in the fridge.


Vanilla Glaze

Ingredients

Powdered sugar 1 ½ cup (187g) 
Milk 2-3 tbsp 
Vanilla extract 1 ½ tsp

Method

1. In a medium bowl, whisk together all ingredients.
2. Whisk until silky and smooth. 
3. If you want it thinner add a little more milk
4. Store the icing at room temperature in an airtight container for 2 weeks. 

For Chocolate Glaze, add 4 tbsp unsweetened cocoa powder, along with the other ingredients mentioned for the vanilla glaze.

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Happy Baking!!

S'mores Cookies

A s'more is a traditional night time campfire treat popular in the United States and Canada, consisting of a fire roasted marshmallow and a layer of chocolate sandwiched between two pieces of graham cracker. (Wikipedia)


My elder daughter is a big fan of marshmallows and she was telling me to bake s'mores cookies for a very long time. Searched in net and saw that there are many ways to bake them. The traditional one is much different from the ones people bake.

Couldn't get hold of graham crackers, which is to be used in these cookies. But, it didn't stop me from trying these cookies. Tried baking them with easily available ingredients.... So, these are the ones which I baked for her. Do try out and enjoy!!!

Ingredients

1-1/3 cups All Purpose Flour/Maida
1-1/4 cup Crushed Graham Crackers (I used digestive biscuits)
1/2 tsp Salt
1/2 tsp Baking Soda
1 Egg
1 tsp Vanilla Extract
1/2 cup Unsalted Butter (softened at room temperature)
1/3 cup Granulated Sugar
1/3 cup Brown Sugar
1/4 cup Grated Chocolate (optional )
Marshmallows
Chocolate (cut into little squares)


Method

• In a bowl, mix together the flour, grated chocolate, salt, baking soda and biscuits. Keep this aside.
• Using an electric hand mixer or stand mixer, cream together the butter with both kinds of sugar, add the egg and vanilla and mix until combined. 
• Add the dry ingredients and mix until your dough has come together.
• Preheat your oven at 180 degree Celsius.
• Take small portions of the dough, roll it between your palms and flatten it a bit. Place them on a baking tray, lined with baking paper.
• Bake them for about 5 to 7 minutes or until lightly golden brown around the edges, remove from the oven.
• Place a small piece of chocolate on top of each cookie, followed by a small piece of marshmallow and pop them in the oven, just for about a minute or until the marshmallows start to lightly brown.
• Remove from the oven and immediately top them with another little piece of chocolate. Allow to cool slightly, before removing from the tray.
• Serve and Enjoy!!!

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Happy Baking!!

Hyderabadi Vegetable Dum Biriyani

This time its a rice dish that iam sharing. Everyone love biriyani. But have you tasted a Dum Biriyani?

Dum is the process of making biriyani. Hyderabadi Dum Biriyani is one of the famous among them.

Dont be alarmed by seeing the list of ingredients :) Iam sure all of them would be easily available in your pantry. Its a bit lengthy process but believe me, its worth it....

Hope you will love it. Do let me know how you liked the taste...

Ingredients

2 Onion (thinly sliced for deep frying)

½ cup Oil

For cooking rice:

1 ½ cup Basmati rice (soaked for 30 minutes)

2 Green Cardamoms

2 Black Cardamoms

2 Cloves

1 inch Cinnamon Stick

1 Bay leaf

2 Mace strands

3 cups Water

Salt to taste

For the Vegetable Gravy:

½ medium sized Cauliflower (cut into florets)

1 medium sized Carrot (cut into cubes)

1 medium sized potato (cut into cubes)

1 cup French Beans (cut into pieces)

½ cup Peas (optional)

2 medium sized Onion (thinly sliced)

1 Green chili (slit into half)

2 tbsp Ginger (julienned)

1 tbsp Garlic (finely chopped)

1 tsp Shah Jeera

2 Green Cardamoms

2 Black Cardamoms

2 Cloves

1 inch Cinnamon stick

1 Bay leaf

2 Mace strands

100 gms Curd (whisked)

¼ tsp Turmeric powder

½ tsp Red chili powder

2 tbsp Cashew nuts

1 tbsp Raisins

2 tbsp Almonds (sliced)

3 tbsp Ghee

Salt to taste

¾ cup water

Herbs for the assembling:

½ cup Coriander leaves (chopped)

½ cup Mint leaves

100 gms Curd (whisked)

Method

Wash basmati rice and soak it in water for about 30 minutes.

Heat oil in the a cooker for deep frying. Add the sliced onion in it and fry for 2 minutes or till it becomes golden brown colour. Transfer the fried onion onto a tissue paper and keep aside.

Put the soaked basmati rice along with 3 cups of water, salt, green cardamoms, black cardamoms, cloves, cinnamon, bay leaf and mace strands in a thick bottomed pan. Mix and keep it on high flame. When the water starts to boil, reduce it to low flame and cover it with a lid. Let it cook till the rice is half done. Transfer the rice on to a bowl and keep aside.

Heat ghee in a cooker and add shah jeera, green cardamoms, black cardamoms, cloves, cinnamon, bay leaf and mace strands. Saute for 1 minute and then add the sliced onion. When the onion starts to change its colour (it might take 2 minutes), add green chilli, ginger and garlic. Mix well and sauté for 1 minute. Now add turmeric powder and red chilli powder. Mix well. Add the vegetables and and sauté for 2 minutes. Adjust salt. Add curd and mix again. Pour 3/4^th cup of water and mix well. When the water starts to bubble, reduce it to low flame and cover it with the lid. Let the vegetables cook for about 3 - 4 minutes. Now add the chopped almonds, cashew nuts and raisins. Let it cook uncovered for another 1 minute. Transfer the contents into a bowl and keep aside.

For assembling Dum biriyani:

Spread half of the vegetable gravy in the cooker. On top of it spread half of the cooked rice. Pour little curd on it. Spread little fried onion, coriander leaves and mint leaves on its top. Spread the remaining half of the vegetable gravy. On top of it spread the remaining cooked rice. Pour little curd, fried onion, coriander leaves and mint leaves. Place an aluminium foil on top of the cooker and place the lid on it to create the dum effect. Heat a tawa on high flame. When it becomes really hot, reduce the flame to low. Place the super cooker on the hot tawa for 25 minutes. Remove the lid and the aluminium foil and serve it hot.

* I usually take the quantity of the spices as per my taste. So you can always adjust it as per your taste*


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Diya Aur Bati

After a long time, iam posting a recipe on my blog. Had been busy on and off with my baking and chocolate orders, that it was finding difficult to sit down and write in my blog. I missed my blog a lot, but it happens sometimes, that when we need to concentrate on some things, we unknowingly miss on something else, which we loved the most. But in my case, I was not missing on my passion for food, as I was doing stuffs related to food, just that i couldn't blog. While creating new designs in cakes and making chocolates, I felt myself so happy and lively. You can check my works on my FB page : Nim's Choco Fantasy

Ok, now that's it for my re-entry into my blog :) Just wanted to tell you all that I was not away from my passion, but yes, i was a bit away from blogging.

Diwali is round the corner. All might be busy making yummy and awesome sweets. I would like to share a recipe, which you all might be knowing, just that I gave a slight twist, and gave a new look and feel of festivity to it.

Enjoy Diwali with your loved ones and stay safe.

Ingredients

 

1 cup Desiccated Coconut

1 cup Khoya

¼ cup Sugar (powdered, adjust as per your taste)

3 tbsp Cocoa powder

8 – 10 Almonds

A pinch of Lemon yellow colour

Few drops of Rose water

Silver warq for garnishing

 

 

Method

 

1. Cook khoya in a fry pan till it turns slightly pink in colour. Now add desiccated coconut and sugar. Mix well and let it cook for about 2 minutes till the sugar is nicely combined with the mixture. Switch off the flame.
2. Keep aside 5-8 tbsp of the mixture in another bowl and add lemon yellow colour and rose water. Mix well.
3. In the rest of the mixture, add cocoa powder and mix well to form a smooth dough.
4. If the dough is too dry, add little milk to it and if it is too wet, add little desiccated coconut.
5. Shape the cocoa mixture in the shape of a diya and fill in the yellow coloured khoya mixture in the center.
6. Place an almond as flame and garnish with silver warq.
7. Your Diya aur bati sweet is ready to be served.
8. Enjoy!!!

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Singhare Ki Poori

Ingredients

 

1 cup Singhare flour

¼ cup mashed Potatoes

¼ tsp Cumin powder

3 tbsp Oil

2 Green chilli (finely chopped)

1 tbsp Red chilli powder

Salt to taste

Water as required

Oil for deep frying

 

 

Method 

 

• Pressure cook the potatoes and keep them aside to cool. Later, peel out the skin and mash them nicely.
• In a bowl, put singhare flour, salt, cumin powder, mashed potatoes, green chilli, red chilli powder and oil.
• Add water little by little and knead it into a soft and smooth pliable dough. It should not be sticky. 
• Take small portion of the dough and roll them into balls.
• Sprinkle little singhare flour on the rolling board and roll the balls into small or medium sized pooris.
• The rolled poori should not be too thin or too thick. Keep them aside.
• Heat oil in a kadai and drop the pooris gently into the hot oil. Press it slightly with a slotted spoon. When one side is done, turn the poori on to the other side and let it cook. Do the same procedure for the rest.
• When both sides are golden brown colour, transfer them onto a tissue paper or kitchen towel.
• Serve them hot with any subji of your choice.

 

 

 

 

* I usually take the quantity of the ingredients as per my taste. So you can always adjust the spices as per your taste*


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Meetha Chawal

This is an easy sweet dish with loads of nuts and dry fruits. When you are in a mood to eat something sweet and at the same time lazy to prepare a full fledged sweet dish, this is the one you can indulge in. Kids would love it too.

Ingredients

 

1 cup Basmati Rice (soaked for 30 minutes)

¾ cup Sugar

¼ cup Mixed nuts and raisins (Almonds, Cashew nuts, Pistachios)

2 tbsp Ghee

2 Cloves

1 inch Cinnamon stick

3 Cardamoms

1 tsp Fennel seeds

2 cups water

3 tbsp Milk

1 pinch Saffron/Kesar (optional, instead you can add food colour)

3 tbsp Dry coconut powder

 

 

Method

• Add saffron in the milk and keep this aside. If adding food colour, add food colour in the milk.
• Heat ghee in a heavy bottomed deep pan. Add cloves, cinnamon, cardamoms and fennel seeds.
• Saute till it starts to change its colour ie. for ½ a minute.
• Now add the soaked and drained basmati rice. Saute for 1 minute.
• Later, add water and saffron milk in it. Mix well and when the water starts to bubble, cover with a lid. Let it cook for 10 minutes.
• Later, when the rice is half cooked, add sugar, chopped nuts and raisins. Mix well and add dry coconut powder also.
• Cover again and let it cook for another 5 minutes.
• Once done, serve it hot by garnishing with some chopped nuts, raisins and dry coconut powder.

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Kashmiri Pulav

A tasty Pulav which has slight sweetness and lots of flavours in it. Fruits and nuts added in this pulav takes the entire dish to a totally another level.

When I thought to make this dish, I was wondering how the fruits added in it will complement the dish. But when everything came together, it amazingly complemented each other and it was YUM!!!

Try it out friends, its really different from our day to day normal pulav.

Ingredients

2 cups Basmati Rice (soaked for 30 minutes)

3 Cloves

1 Bay leaf

1 inch Cinnamon stick

2 tsp Fennel powder

1 tsp Dry ginger powder

3 Cardamoms

2 Black Cardamom

Salt to taste

3 tbsp Oil or Ghee

4 cups Water

1 pinch Saffron

 

1 Onion (large, thinly sliced)

3 tbsp Cashew nuts

3 tbsp Almonds

3 tbsp Raisins

½ cup Grapes

½ cup Pomegranate kernels

Oil for frying onion

Ghee for frying dry nuts and raisins

Method

• Heat oil in a kadai and deep fry the onion till it becomes golden brown colour. Transfer it onto a tissue paper. Keep it aside.
• Heat ghee in a kadai and fry nuts and raisins till golden colour. Once done, transfer them onto a plate. Keep aside.
• Heat ghee or oil in a pressure cooker. Once it is hot, add cloves, green cardamom, black cardamom and bay leaf. When aroma comes out from it, add fennel powder and dry ginger powder. Mix well and add the soaked basmati rice. Saute for 1 minute and add saffron. Mix well.
• Add water and salt. Mix well and when the water starts to bubble, keep it in low flame. Put the lid on with the whistle and let it cook for 10 minutes. Make sure that the cooker should not release any steam ie. it should not whistle.
• Turn off the flame and allow the steam to escape on its own.
• Take off the lid and puff up the rice. Add the fried nuts and raisins. Mix gently and serve it hot by garnishing with sliced grapes, pomegranate kernels and fried onion.

* I usually take the quantity of the ingredients as per my taste. So you can always adjust the spices as per your taste*


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Sesame Poppy Seed Crackers

Crackers are flat, crisp and known to be a nutritious snack which is baked. They are always salted and can be made in different flavours. They are made in different shapes, commonly in round or square. Crackers can be enjoyed on its own or can be topped with Cheese, Dips, Soft Spreads, Jam, Butter or Peanut Butter or any thing you like :)

My husband and my kids love crackers and we usually buy from the stores. I thought to give it a try at home and it turned out to be really good.

Give it a try and you will love them for sure.

Recipe Source: Click here


Ingredients

250 gms All purpose flour/Maida
2 tbsp Poppy seeds
2 tbsp Sesame seeds
1 tsp Black pepper powder1 tsp Baking powder
½ tsp Salt60 gms Butter (Unsalted, cold and chopped)


Method

• Sieve maida, baking powder and salt into a bowl. Add poppy seeds, sesame seeds and black pepper powder. Mix well.
• Add butter and using your fingertips rub it until it resembles fine breadcrumbs.
• Make a well in the center and add 100ml cool water. Mix well until a firm dough forms. If needed add more iced water. Don’t over mix.
• Cut the dough into half and wrap one half in a cling film. Chill it in the fridge.
• Roll the other half out between 2 sheets of baking paper until 1-2mm thick. Using a round cutter, cut out rounds. Place on a baking sheet and prick all over with a fork. Repeat with the rest of the dough. Chill for 20 minutes.
• Preheat oven at 180 degree Celsius.
• Place the baking tray in the preheated oven for 20 - 35 minutes till the crackers turns light golden colour.
• Once done, take out from oven and place them on a wire rack to cool.
• Serve them with hot coffee or tea.

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Chilli Potato Cakes

An easy and tasty snack with a simple yummy dip. Nothing more to tell about this simple snack. Try it out and you will know :)

Ingredients

 

4 nos Potato

1 Egg yolk

3 tbsp Coriander leaves

4 Spring Onion Bulbs (finely chopped)

3 – 4 Green chilli (finely chopped)

1 tsp Lemon Zest

100 gm Dry Bread Crumbs

2 tbsp Oil

Salt to taste

3 tbsp Mayonnaise

1 tbsp Black pepper powder

1 tbsp Mixed herbs

 

 

Method

 

• Boil potatoes in a cooker till one whistle (takes 5 minutes). After one whistle, keep it on low flame and let it whistle for 3 times.
• Later, switch off the flame and when all the steam escapes from the pressure cooker, take off the lid.
• Transfer the potatoes onto a plate and let it cool down completely. Peel off the skin and mash the potatoes.
• In a bowl, put egg yolk, coriander leaves, spring onion bulbs, green chilli, lemon zest and salt. Mix well till everything is nicely combined.
• Add the mashed potatoes and combine well. Spread the bread crumbs in a plate and keep aside.
• Take small portion of the potato mixture, roll them between your palms and place them on the bread crumbs. Coat the potato cakes firmly with the bread crumbs and keep them aside.
• Heat oil in a fry pan. Place the potato cakes gently in the medium hot oil. After 1 minute, turn the other side and let it cook for another 1 minute. When both sides turn golden brown colour, transfer them onto a tissue paper.
• Serve the Chilli Potato Cakes hot with the Mayonnaise Herb Dip and Enjoy!!!

For the Mayonnaise dip: In a bowl, put mayonnaise, black pepper powder and mixed herbs. Mix well.

 

 

 

 

* I usually take the quantity of the ingredients as per my taste. So you can always adjust the spices as per your taste*


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Homemade Khoya/Mawa

Khoya/Mawa is used as the base for a wide variety of indian sweets. Khoya is made by simmering full-fat milk in a heavy bottomed vessel for a long time, till it becomes thick. They are used in gravies too.

This time I used khoya for making mawa cup cake and it was yummy and delicious. You can click on the link to know the recipe for Mawa Cupcake

Ingredients

 

6 cups Full Cream Milk

 

 

Method

 

• Pour the full cream milk in a heavy bottomed pan. Keep stirring in between and scrap out the sides.
• Stir continuously and keep scraping the sides. Keep a close eye on the milk as it tends to burn in the bottom. Let the milk boil for 30 minutes. Now the milk will reduce to half the quantity.
• After 15 minutes, the mixture will start to thicken. Keep stirring. At this stage, the mixture tends to burn easily, so keep stirring and scrap the sides constantly.
• After 5 minutes, you can see that the mixture forms into a lump and comes off easily from the sides. At this stage, switch off the flame and let it cool down completely.
• Once the khoya is cooled, it will become thicker. Khoya is used for making many indian sweets or you can even add it in curries.

 

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Whole Wheat Pasta in White Sauce

Pasta is a staple food in Italian cuisine. It comes in various sizes and shapes. Now-a-days, you get pasta made in whole wheat which is more healthier than the regular ones. Pasta is prepared in different types of sauces. The famous of them all is the white sauce. Though white sauce is not that healthy, it tastes amazing... very creamy...

Pasta is an all time favourite among kids and mine is not an exception. I always make whole wheat pasta in tomato gravy with variations. My elder daughter likes white sauce, so once in a while I prepare it to make her happy.

Try this easy recipe and let me know how you liked it.

 

Ingredients

 

3 cup Whole Wheat Pasta

1 Onion (large, finely chopped)

1 cup Carrot (grated)

10 nos French Beans (finely chopped)

3 tsp Black pepper powder

2 tsp Chilli flakes

1 tbsp Italian Spice Mix

3 tbsp Olive oil

Salt to taste

6 cups Water

 

 

For White Sauce

 

½ tbsp. Cornflour

½ tbsp. Maida/All purpose flour

4 tbsp Cheese (grated)

3 cup Milk

 

 

Method

 

• Boil water in a kadai. Add salt in the water. When the water starts to bubble, add the pasta. Stir in between and let it cook for about 8 minutes or till the pasta is cooked Al dante. Strain the pasta and add little oil in it. Mix well and keep this aside.
• In a small bowl, add cornflour, maida and milk. Mix well and keep this aside.
• Heat olive oil in a kadai. Add onion and sauté for 1 minute or till it becomes soft.
• Now add carrot and beans. Saute for about 2 – 3 minutes or till the vegetables are half cooked.
• Keep on low flame and add the milk mixture into it. Add Italian spice mix, salt, chilli flakes and black pepper powder in it. Mix well.
• After 1 minute, add grated cheese into it. Mix well. When the sauce starts to bubble, add the cooked pasta into it. Mix well.
• Adjust the seasoning if required. (If the sauce is thickened, add milk as per your requirement) After 2 minutes, switch off the flame and serve it hot.

 

 


 

* I usually take the quantity of the ingredients as per my taste. So you can always adjust the spices as per your taste*


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Banana Peanut Butter Milkshake

This is a healthy and yummy drink which gives instant energy. If you are not a fan of peanut butter, you can omit that. I am sure this milkshake would be loved by all kids. If needed, you can add a scoop of ice cream and it gives a creaminess to the drink. Do any additions to this drink and enjoy as per your taste.


Ingredients

2 Banana (large, roughly chopped)
1 tbsp. Peanut Butter
1 tbsp. Cocoa powder
3 tbsp. Sugar
3 cup Full Cream Milk (chilled)
Ice Cubes (optional)


Method

• In a blender, add chopped banana, peanut butter, cocoa powder, sugar and 1 cup of milk.
• Blend till everything is nicely incorporated.
• Now add the rest of the milk and pulse for a second.
• Add ice cubes if needed and serve it in tall glass.
• Enjoy!!!

* I usually take the quantity of the ingredients as per my taste. So you can always adjust them as per your taste*


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Nuts Chikki | Dry Fruit Chikki

This is a healthy and tasty snack. Iam sure kids will not say "No" to this yummy treat. Very easy to make and will stay fresh in an airtight container for long. You can add any nuts of your choice.... Its all up to you....Try it out and let me know how you liked it. 

Ingredients 

1 cup Almonds (chopped)

1 cup Pista (chopped)

1 cup Cashew nuts (chopped)

¼ cup Jaggery (grated or finely chopped)

Kesar/Saffron (few, soaked in milk)

2 tbsp Ghee

 

Method

 

• Heat ghee in a kadai and add jaggery in it.
• When the jaggery is completely melted and becomes slightly thick, add dry fruits and Kesar. Mix well.
• When the mixture starts leaving the sides of the pan, switch off the flame.
• Pour the mixture on to a greased plate. Spread nicely.
• Cut into pieces when it cools down a bit. Serve and Enjoy!!!

 

 

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