DESSERTS

CHOCOLATE TRUFFLE DONUTS (EGGLESS)

           INDIANS are the greatest foodie in the world. We love to embrace all exotic cuisines. And soon we give them a space in our large hearted kitchen. One such pristine fad is donuts. Yes our children love them and some call them sweet mendu vada (south Indian savoury), ha ha.

          My kids go bonkers at the very sight of them. They can have them at any hour of the day. But they are so expensive at all the leading stores. Also I wonder if they are hygienic to consume. So today I tried my magic on them. And guess what they turned out really delicious. Can’t stop eating them hmmmmm.........

Recipe:

For donuts

250gms       flour

1tbsp           salted butter

100ml          condensed milk

½ cup          milk

1tbsp         sugar

4tbsp        castor sugar

2tsp          dry yeast          

½ tsp        baking powder

2tsp        vanilla essence

For chocolate truffle

125gms    dark cooking chocolate

1tbsp      cream

1tsp      milk

1.       Heat milk till lukewarm add sugar and yeast. Mix well and let it rest for 20 minutes or till there is froth on the top of the mixture.

2.       In a large mixing bowl mix all other donut ingredients.

3.       Add in the yeast milk and knead to soft dough(use more milk if required) . Let the dough rest for one hour.

4.       Heat oil to fry.

5.       Make six equal portions and roll each portion into small thick round circles.(use flour to dust your palms while you do this as it can get a little sticky)

6.       With the help of a small bottle cap make holes in the centre.

7.        Fry them to golden brown colour on medium flame on both sides.

8.       Remove on tissue paper and let them cool down.

9.       In a microwave proof bowl put cooking chocolate, cream and milk.

10.   Heat in the microwave for 2 minutes and mix well. Keep aside.

11.   Dip each donut on one side in the chocolate truffle and let them cool down or serve them immediately.

12.   If you serve them latter then serve them warm.

Quick tip: the centre mini round cuttings that you get from making the holes in the centre. Don’t dispose or reroll just fry them to get small mini donuts. Coat them completely with chocolate truffle to charm your little angels.      

FAST FOOD

            MUSHROOM PESTO ROLL

Nowadays fast food has become very popular and also is the need of the hour. But we mothers like to pack in all the natures zest in them also. Mushroom pesto roll is the funkiest way to serve the rich vitamins of mushroom and goodness of fresh basil leaves to your near and dear ones. This simple recipe is very easy to prepare even when you are in a rush.

Recipe:

6                 bread rolls

2tsp             olive oil

400gms       finely chopped button
                   mushrooms

1/4tsp          cumin seeds

1/2tsp          red chilli powder

4tbsp           tomato ketchup

Salt             to taste

3 tbsp          pesto sauce

6                 long pieces of ice burg lettuce

8tbsp           grated cheese

Butter         to apply

1.  In a pan sauté the mushrooms.

2. The mushrooms will leave its natural water, drain this water and keep aside to use as broth for soups and gravies.

3.  Now remove the mushroom pieces and heat oil in the pan, add the cumin seeds.

4. Sauté till light brown and add in the red chilli powder.

5. Sauté for 1minute and add in the mushrooms, salt and tomato ketchup.

6. Sauté till the mixture is dry on medium flame. Keep aside to cool.

7. To make the roll cut the bread roll length wise into two joined half.

8. Apply butter on both sides of the inner of the bread.

9.  Next apply 2tsp of pesto sauce on one inner side, place 2tbsp of the mushroom mixture on it, lastly place 1tbsp of grated cheese or more as per your taste on the mushroom mixture.

10.                  Finally place one slice of lettuce on it and close the bread roll.

11.                  Apply little butter on the outer of the roll and roast it lightly in a pan.

12.                  Serve immediately with tomato chilli sauce.

Note: you can substitute green coriander chutney for pesto sauce. Also i have used basil leaves instead of lettuce.