Sep 16, 2014

Oliebolen Dutch Fried Doughnut From Netherlands

Oliebolen  interesting name isn't it? Oliebolen is a Dutch doughnut kind of pastry which is a deep fried pastry. This deep fried pastry is filled with raisins, dried currents and peeled and chopped apple and served with powder sugar on top. This a traditional  dutch pastry well known as Oliebolen in Netherlands.these deep fried doughnut are specially eaten on New Year's Eve 
                                                                    Netherlands cuisine is well known as Dutch cuisine. For today we have to post a recipe for alphabet N. My choice for N is Netherlands, this cuisine is developed by dutch people. Dutch cuisine consists of the cooking traditions and practices from the Netherlands cuisine. Traditional dutch cuisine is simple and straightforward with lots of vegetables, specially potatoes. Potatoes are eaten with every meal if they are simply boiled or mashed potatoes. Holidays are celebrate with special food and this doughnut recipe is a holiday food recipe but now it is available every day. So lets check the traditional recipe from Netherland.
INGREDIENTS:---
All purpose flour  ---  2 1/4 cups
Warm milk   ----  1 cup
Salt  ---  1 and half tea sp
Egg  ---- 1
Dried currants  ---  3/4 cup
Raisins   ----   3/4 cup
Apple  ---  1 peeled and chopped
Oil for deep frying
Confectioners sugar   ---- 1 cup
METHOD:--
1. Add yeast to warm milk mix well and let it stand for 10 minutes.
2. Take flour and salt in to a big bowl stir well.
3. Add egg, yeast to flour and make a smooth batter
4. Stir in the currants, raisins, chopped apple  mix well once cover and leave it in a warm place for one hour.
5. Heat oil in a deep frying pan.
6. Take the batter with a spoon to give the doughnuts a scoop shape and slowly drop the batter in to the hot oil .
7. Fry this doughnuts till golden brown, remove from oil and drain on a kitchen towel .
8. Dust with confectioners sugar and serve hot. 


Sep 15, 2014

Balushahi for ICC

Badushah or Balushahi  both are almost same recipes only the names are different. In North India they know this as Balushahi. Not only in Indian cuisine it is very popular in Nepali, Pakistaani and Bangladeshi cuisines but with different names. In south India it is very popular as Badushah. What every the name was it is my Fathers and my favorite sweet.
This is the challenge for this month Indian Cooking Challenge. ICC I was missing this challenges from long time. This is an easy to make Indian sweet but you have to take care of some points like. When you mixing the dough you can add butter or ghee first but that should be relay cold. Means keep the butter in the fridge before you using cut in to small pieces then rub it in the flour with your hands till the flour turn in to crumble texture. If you follow this you get a flake balushahis. Use fresh curd not the sour one add butter or ghee and baking powder as per measurements. If you add little more then what we gave in the measurement the balushahis will brake in the oil. If you add less then measurement your balushahis will become like rock so just follow the ingredients and mesurements.
I tried many times this sweet before but didn't get the perfect balushahis this time I almost reached. First time they blast all over the kitchen when I was frying them. so keep the heat in medium low oil should not be very hot. If you drop a small ball in to the oil that should come up after 2 minutes not immediately. I your oil is very hot balishahis won't cook in side and they turn golden out side very fast, so take care of heating the oil. Second time my badushas turned soft like soft dumplings that because I didn't add baking powder and soda. so take care of ingredients and mesurements so that you can get crisp out side and melt in mouth balushahi like what I got this time. They are crisp out side flaky and melt in mouth in side
Lets check the recipe.
INGREDIENTS:---
All purpose flour/ Maida  ---    1 cup
Baking soda  --  1/4 tea sp
Baking powder  ---  1/8 tea sp
Unsalted butter ----  1/4 cup (cold butter cut in to small pieces)
Yogurt (curd)  ---  1/4 cup
Oil for deep frying
Sugar  ---- 1 cup
Water   --- 1/3 cup
Cardamom powder a pinch
Chopped pistachios for garnish

METHOD:--
1. In a big mixing bowl take flour, baking soda, and baking powder mix well once and add cold butter and mix with your fingers.
2. Mix butter and flour till the flour turn in to bread crumb like texture.
3. Now add curd and make soft dough don't knead the dough cover and set a side for half an hour.
4. Now make the sugar syrup, In a pan add sugar and water bring to a full boil and reduce the heat to low and boil till syrup is almost one thread but not reached one thread consistency.
If you touch the syrup with your fingers that should stick to your fingers but should not form thread.
5. Add cardamom powder and remove from the heat and set a side.
6. Make small balls out of the dough and lightly flat them on your palm and make deep dent in the center.
6. Heat oil in a medium heat to check if the oil is hot enough or not drop a small piece in to the oil, if this small piece of dough take 2 minutes to come up then you oil is ready to fry.
7. Now slowly drop the balushahi s one by one in to the oil, fry 4 to 5 at a time don't crowd the pan.
8. Fry the balushahis till brown one side the slowly turn the other side and fry till golden both sides.
9. Remove from the oil and drain them on a kitchen towel.
10. Dip this fried balushahis in the sugar syrup remove immediately, din't leave them in the syrup for long time they become soft so remove immediately.
Garnish with chopped pistachios and serve.    


Quesadilla From Mexico For M

We have started another week of our trip to around the world in 30 days. Today we reached Mexico for letter M. I wanted to post a Moroccan recipe for today but most of the recipes I have posted last two weeks are from Asian and African cuisines. I wanted to change so that my choice for M is Mexican cuisine.
                                                        Mexican cuisine is one of the most popular and authentic cuisine. Basic Mexican cuisine remain it's staples native foods like corn, beans, chilli peppers. Later Europeans introduce a large number of meats, dairy products, herbs and spices. But still the techniques and traditions of Mexican cuisine didn't change. Like Mexican cuisine has been considered to be very spicy, and ingredients what they use are specially Mexican. There are many wonderful dishes dishes in this cuisine Like tacos, burritos, fajitas, and many more like this.
Today I am going to post a delicious recipe from Mexican cuisine that is Quesadilla.
                                                        Quesadilla is a Mexican street food which contain a tortilla whether it is a corn or wheat tortilla filled with a savory mixture. The mixture for the quesadilla contain cheese, vegetables and meat and fold in to half moon shape and toasted. This quesadillas are normally served with guacamole, chopped onion, tomato or with salsa
So let's check the recipe...
recipe adopted from HERE
INGREDIENTS:---
Spring onions  --- 5 Finely chopped 
Tomatoes   ---  1 big diced
Green bell pepper  ---  1 medium diced
Red bell pepper   ----  1/2 diced
Mushroom   ----  200 gms diced
Corn fresh or frozen ---  1 and half cup
Garlic   ----  5 cloves finely chopped
Red chilli flakes --- 1 tea sp
Jalapeno pepper  --- 1 chopped or pickled pepper 5 to 6 pieces chopped
Salt to taste
Oil   --  1 tab sp
Tortillas   ---  4
Mild Cheddar cheese   ----   1 and half cup grated
Olive oil for roasting --- 1 tab sp
METHOD:---
1.  Heat oil in a pan add chopped garlic, onion (white part) and saute for a while and add mushroom, fry for 5 minutes.
2. Now add bell peppers and cook for 3 more minutes
3. Add tomato, corn, jalapeno pepper, red chilli flakes, salt to taste stir well and cook till vegetables are half way cooked.
4. Add spring onion green part mix well and remove from fire and set a side.
Now the quesadilla filling is ready.
5. Now heat a pan(flat pan/ dosa pan) roast the tortilla one side till brown.
6. Remove from pan and sprinkle some cheese on the roasted side half of the tortilla and place the vegetable mixture on top of cheese.
7. Now fold the quesadilla in to half to make a semi circle.
8. Sprinkle a little bit olive oil on the pan and place the quesadilla and roast on a medium heat till it turn in to nice golden color.
9. Flip the other side and fry till golden remove from the pan and cut in to triangle
Serve with  Guacamole or tomato salsa.