Fruit fritter

Today’s Recipe – Beignets De Fruits

Fruit fritter

Ingredients

Quantity Units

Refined Flour

¾ Cups
Refined Flour 2

Tbsp.

Corn flour

5 Tbsp.
Baking Powder ½

Tsp.

Salt

½

Tsp.

Cinnamon ½ + ½

Tsp.

Powdered Sugar

1 Tsp.
Milk As

Required

Peeled Strawberry

½ Cup
Peeled Apple Wedges ½

Cup

Rum

As Required
Oil For

Deep-Frying

Method:-

  1. Put the fruits in a vessel and add enough rum that they are almost submerged.
  2. Let the fruit sit in the rum for 2 hours in a refrigerator(Let them sit for a day for best results).
  3. Add the 3/4 cup Refined flour, Corn flour, Baking powder, Salt and mix well together.
  4. Add in 1 and 1/2 cup of water to it.
  5. Start making it in a batter add milk to adjust consistency to a coating batter.
  6. Keep aside for 10 – 15 minutes.
  7. In a bowl mix 1/2 Tsp. cinnamon and the 2 Tbsp. Refined flour.
  8.  Remove the fruit from the rum and sprinkle the cinnamon and flour mix on the fruits.
  9. In a non stick deep bottom pan heat the oil.
  10. Dip the fruits one at time in the batter and fry in the oil till they are golden brown in color and crisp.
  11. Remove them on a absorbent paper and sprinkle the cinnamon and sugar on them and serve immediately.

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confectioners custard

Today’s Recipe – confectioner’s custard

confectioners custard

INGREDIENTS

QUANTITY

UNITS

Milk

150 ml
Sugar 30

ml

Corn flour

15 gms
Egg yolk 1

no

Vanilla essence

Few

Drops

Method:-

  1. Keep aside 50 ml of milk and bring to boil the remaining milk with sugar mixed in it.
  2. Remove the milk from fire.
  3. Dissolve the corn flour in the 50 ml of cold milk.
  4. Add this to the hot milk.
  5. While stirring contiously add the yolk and cook on a slow flame till custard is complete.
  6. Add the vanilla essence, mix and cool, use as desired.

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nankhatai

Today’s Recipe – Nankhatais

nankhatai
INGREDIENTS QUANTITY UNITS
Flour 140 gms
Powdered sugar 115 gms
Butter 85 gms
Curd 15 gms
Cardamom 2 gms
Soda bicarb ½ tsp
Ammonium bicarbonate 1/8 tsp

Method:-

  1. Sieve the flour.
  2. Whisk the butter and sugar to creamy consistency.
  3. Beat in the curd, soda, ammonia, cardamom powder and cream well, gently fold in the flour and knead it into dough.
  4. Roll and divide the dough into 20 equal portions.
  5. Make round balls and place on a baking sheet and leave for about an hour.
  6. Bake at 120° c for 30 minutes.

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