- 1/2 kg mutton keema
- 1 tsp chilli powder
- 1/4 tsp tenderised, crushed raw papaya
- 1/2 tsp garam masala
- 1 tsp garam masala powder
- 1 egg yolk
- 1 tsp gramflour
- 1 tsp poppy seeds, powdered
- 2 tsp cashewnuts, powdered
- 1/2 red colouring powder
- 1 tsp ginger garlic paste
- 1 tbsp each crushed onions, green chillies and coriander leaves
- salt to taste
1. Add tenderised papaya to mince meat and leave in the fridge for half an hour.
2. Mix all the ingredients except egg yolk, to the minced meat mixture and blend in the mixie till a fine paste is obtained.
3. Add egg yolk and mix well. Refrigerate for one hour.
4. Divide the mixture into 12 portions. Shape into sausage like cylinders and place on the skewers. Use a little water to hold the kabab mixture on the skewers
5. Roast on charcoal or on the grill
6. While roasting, brush with butter once or twice. You may also shallow fry it if you need it quickly.
7. Serve hot with the mint chutney.
We often convert leftover Idlis into Idli Upma/ Chilli Idli..And now try this method for a yummy crispy snack which I am sure would be liked by all. All you need to do is cut Idlis into cubes and deep fry in oil till golden brown. If you want it spicy, you may marinate the idli pieces in chilli powder, pepper powder and lil salt and deep fry. The yummy snack is ready in minutes. Serve hot with Tomato Ketchup!!
- Cubed Carrot, Potato, Beans, Green Peas – 1/4 -1/2 cup
- Onion – 1
- Green chilly – 4-5
- Ginger & garlic – 1 tbsp each, crushed
- Whole black pepper – 1/2 tsp
- Cinnamon – 1 piece
- Cloves – 3
- Cardamom – 3
- Thin coconut milk – 1 1/2 cup
- Thick coconut milk – 1/2 – 3/4 cup
- Curry leaves
- Coconut oil
Heat oil in a deep bottom pan & splutter the crushed spices. Add the onion, ginger & garlic, curry leaves & green chilly and saute for a few minutes till the onion becomes soft/transparent. Dont make the onions brown. Add the cubed vegetables & combine well. Add thin coconut milk & salt, bring to boil, reduce heat; simmer and cook till vegetables are tender, it will take 10 mins approx. Add thick coconut milk and cook for 5 more minutes & remove from fire. Garnish with curry leaves fried in coconut.
This Quick and Easy Doughnuts Recipe does not need much of the physical work associated with traditional doughnuts. However, they still taste great and maintain that quality fresh doughnut experience! There are two major kinds of donuts, those that are leavened, or raised with yeast, and those that are leavened with baking powder or baking soda. I have provided the easier version here.
At times, fresh homemade Donuts make a great breakfast and it could soon tell by the aromas spreading through the house (while making them) that the morning is going to be special….
The below method is similar to a classic cake recipe but with a slightly thicker dough. I add an extra egg yolk for a little more richness. Leavened with baking powder and a little baking soda, these doughnuts don’t need time to rise. Simply roll them out and cut them up. Use a doughnut cutter, or go with a couple of biscuit cutters or empty cans. Then fry.
The crisp, brittle crust of each golden-brown doughnut would give way to a warm and tender interior, delicately flavored and comfortingly fragrant.
- Flour - 2 cups
- Sugar - 1/2 cup
- Salt - 1 teaspoon
- Baking powder - 1 tablespoon
- Cinnamon - 1/4 teaspoon
- Nutmeg - 1/8 teaspoon
- Melted butter - 2 tablespoons
- Milk - 1/2 cup
- Egg-beaten - 1
- Oil for frying
- Powdered sugar or cinnamon sugar mixture - Optional
Either flour clean kitchen counter or bread board for kneading doughnuts. Prepare a shallow bowl or plate with an inch of flour.
Sift flour, sugar, salt, baking powder, cinnamon and nutmeg. Mix in butter until crumbly. Stir in milk and egg. With floured hands, lightly knead the smooth dough. Turn onto area prepared with flour. Pat dough into 1/4 inch thickness.
Dip either doughnut cutter or two biscuit cutters (one 1-inch and one 3 or 4-inch) in flour. Use to cut-out doughnuts. If you dont have cookie cutter, use a glass or a sauce lid in two sizes.
Carefully drop doughnuts into hot oil, only a few at a time. Fry, turning once, for about 3 minutes or until golden brown. Drain on prepared paper towels. Sprinkle with powdered sugar or cinnamon-sugar mixture or dip in chocolate glaze and top with sprinkles. You may decorate or alter your final donuts either with vanilla glaze, chocolate glaze, sprinkles, nuts as per your taste buds needs.
In a bowl mix:
1 cup of powdered sugar
2 Tablespoons of Hershey Cocoa
3 Tablespoons of milk.
Put a slightly warm donuts face down in the chocolate glaze, turn slightly and remove. Perfect!
Now, just savor every bite of the donuts, licking the rich chocolate glaze from your fingers…hmmm…yummy right??
Donut recipe using Yeast
- 1/2 Milk
- 2 tbsp Condensed Milk
- 2 tsp Dry Yeast
- 2 tsp Sugar
- Warm water as required
- 250 gms Flour
- 1 egg, beaten
- 1 tbsp , melted
- a pinch of Salt
- Oil to deep fry
- Powdered sugar – to coat
- Cinnamon powder – to coat
- Melted chocoloate - to coat (optional)
1. Put the milk in a , stir in the condensed milk and warm gently.
2.. Mix the yeast with the sugar and warm water to make a paste, cover for 20 minutes or until it begins to froth.
3. Mix the prepared yeast with two tbsp of the flour and enough warm milk to make a soft dough, allow the flour to ferment for 1 hour.
4. Put the remaining flour in a bowl, add the egg, butter, salt and the remaining milk and mix.
5. Add the fermented flour to the dough, knead well, then cover the dough with a piece of polythene and allow it to rise for 30 minutes.
6. Roll the dough out to a thickness of 1/4″ and cut it into rings with a doughnut cutter.
7. Heat the oil in a wok, deep fry the doughnuts, drain and roll them in powdered sugar and cinnamon or dip in melted chocolate.