Potato Doughnuts / Donat Kentang - Indonesia - Savory Doughnuts

Indonesia - Donat Kentang is known as an Indonesian style fried mashed potato doughnut; a fritter that comes in ring shape and is made from combination of flour and mashed potatoes, coated in powder sugar or icing sugar. But since I had already prepared two sweet versions of doughnuts. I modified the recipe to my taste and prepared a savory version, these turned out absolutely delicious.

Every day in morning, would decide that today I, must prepare these doughnuts, but, an addict of youtube would be glued to the laptop watching videos and everything else takes the back seat. On Sunday morning I boiled the potatoes and kept them ready to make these doughnuts. Hubby had some urgent work so left home at 11.00 am and from that time I sat to watch youtube and lost track of the time. When he returned at 4pm I was still on youtube. He said he was very hungry and wanted something to eat. Since I wasted my time watching videos no lunch was prepared. I told him give me 15 minutes and I will give him something to eat. Went to kitchen and prepared these doughnuts. Could make only 9 from the prepared mixture. They turned out so delicious that these were insufficient for two hungry stomachs.  So here is the recipe.

Ingredients

1.1/2 Cup  Pressed Boiled and Mashed Potatoes

2/3 Cups Level All Purpose Flour

1/4 Teaspoon Baking powder

1/4 Teaspoon Pepper powder

1/2 Teaspoon Salt.

Dry Bread crumbs as required.

Oil for frying

Method

In a kadai place the oil to heat on very low flame.

In the meantime mix all the ingredients together to form a dough.  Divide the dough into 9 equal parts.

Oil your hands and take a ball,then flatten it into small puri, with your little finger make a hole. 

Roll it bread crumbs and keep aside.

When the oil is hot (do not bring the oil to a boiling point) place the doughnuts in the oil and do not disturb it by stirring the oil.  It will take some time to blow, to the top .

When it rises to surface then turn them to the other side.  Let this side get golden brown then turn again and brown the other side.

Place them on a paper towel. 

The best thing about these doughnut that they are not oily and do not absorb oil. 

They are crisp outside, soft and moist inside.  Serve them hot with ketchup.

Hubby had these with ketchup, I enjoyed them with spicy green coconut chutney and a cup of hot tea.  Do try them and enjoy.

Check out the Blogging Marathon page for the other Blogging Marathoners doingBM#47.

Labels: Breads, Blogging Marathon, Asian Cuisine , Doughnuts, Indonesia

EGGLESS BOLAS DE BERLIM (BERLIN DOUGHNUTS)

This is the 2nd day of preparing doughnuts. Making doughnuts the second day has again given joy and happiness to all at home for them these are a treat.  Today I am travelling to Germany and preparing Berliner doughnuts. 

In Germany there are special variations of doughnuts - without a hole. They are filled with jam or all kinds of cremes and called "Krapfen" or "Berliner". Eveybody likes them to eat on carnival or New Year's Eve, But here I have made them with a hole since I did not want to add any filling. These are also eggless, but still moist and yum. 

The Dough 
250 Grams All Purpose flour
70 Ml Water
70 ML Milk
30 Grams Butter
20 Grams Vanaspati Ghee
50 Grams Sugar
1 Tablespoon Milk powder
2.1/4 Teaspoon Instant yeast
A pinch of Salt
1/4 Teaspoon Vanilla essence 0r Cinnamon powder

For the coating

1/2 Cup Castor Sugar
1/2 Teaspoon Cinnamon powder

Method

Gather all the ingredients in a large bowl, then knead for 10 minutes by hand at least, or use a food processor. 

Let it rise for 45 minutes covered with a cloth, then punch it, then roll it out 1/2 inch thick.

Then cut discs out of it,with round cookie cutter or doughnut cutter, and place them on a surface floured. Cover them with a damp and clean cloth and leave to rise for.

In a kadai heat oil till on low flame. Put a doughnut at a time. They blow up immediately in the oil. When brown on one side turn to other side. When done, place them on paper towel.

Then in a zip lock bag mix the sugar and cinnamon , place one doughnut at a time and shake the bag, the doughnut will get evenly coated. Leave to cool down. Serve and enjoy these delicious doughnuts.

Check out the Blogging Marathon page for the other Blogging Marathoners doingBM#47.

Lables: Blogging Marathon, Breads, Continental Cuisine, Doughnuts, Berlin

EGGLESS CHOCOLATE DOUGHNUTS

These doughnuts are for the Blogging Marathon 47 week 1 day 1 where we had to choose from the link given to us from A to I . I made these Canadian chocolate doughnuts.  According to wiki Canadians consume the most doughnuts in the world, and Canada also has the most doughnut stores per capita. 

My hubby and daughter love doughnuts  and are thrilled whenever I make them. When I made these doughnuts and gave them to my friends, they were so thrilled they could not believe that these are made at home.

Ingredients
250 Grams All Purpose Flour
2.1/4 Teaspoon Instant Yeast
50 Grams Sugar Powder
2 Tablespoon Ghee or Butter
8 Tablespoons Milk
8 Tablespoons Water
1/4 Teaspoon Salt
1/2 Teaspoon Vanilla essence or

1/4 Teaspoon Cinnamon powder - I used this
For the Chocolate Glaze

1 Cup Dark chocolate - melted

For decoration - coloured sprinkles or chocolate vermicelli

Method

Take a bowl add sugar, yeast, water, milk, salt, mix it till the sugar melts, then add all purpose flour and cinnamon powder, mix it well make into a dough.  Knead for 7 minutes and add butter again kneading for 3 minutes and rest it for 30 minutes in a warm place, after 30 minutes give knock back and again rest for another 30 minutes.

Take the dough and with help of rolling pin roll it into ½ inch sheet. 

Cut the doughnuts with doughnut cutter,( I cut them with a round cookie cutter then the center with small bottle cap ).

 Transfer in to the tray, then rest for 10 to 15 minutes to rise.

Heat oil in a Kadai and deep fry the doughnuts on low flame till brown in colour, take them out in a paper towel and let the excess oil drain. Let them cool.

For the chocolate coating, in microwave proof bowl melt the chocolate. . Dip each doughnut into the glaze, allow to cool. Sprinkle with any toppings or sprinkles or chocolate chips. Allow chocolate to set and serve.

  

Check out the Blogging Marathon page for the other Blogging Marathoners doingBM#47.

Notes:  

If you are using salted butter then do not add salt.

Fry then on very low flame or else then will brown from outside and uncooked inside.

Labels: Breads, Blogging Marathon, Chocolate, Continental Cuisine, Doughnuts, Canada

Baked Mushrooms

Mushrooms are one of my favorite veggies. These are baked in its own juices with freshly grated cheese – my ultimate weakness ! This is another recipe that I make quite often when I’d like some nice looking yumminess on the table that is healthy, easy to prepare and is ready in a jiffy.  Although it is “only veggies” it is quite satisfying.

Ingredients
1 Box of Mushrooms
1 Small Onion - finely chopped
4 Flakes Garlic - finely chopped
1 Tablespoon each Red, Yellow & Green Capsicum finely chopped
1 Tablespoon Sweet Corn - boiled and lightly crushed
1/2 Teaspoon Chilly flakes
1/4 Teaspoon Pepper powder
Salt to taste
1 Tablespoon Oil
1 Cup Grated Chesse

Method

Wash and skin the mushroom remove the stems. Chop the stems finely, keep aside.

Heat oil in a pan, add the garlic and chopped onion, saute for a minute.

Add the chopped stems of the mushroom and rest of the ingredients except the chesse. Saute these for 3 -4 minutes. Remove from heat. 

Add 2 tablespoons of chesse and mix well this will bind the mixture together.

Fill the mushrooms with the mixture and place a sweetcorn on top.

Sprinkle the chesse on top and bake in the oven at 180 degree for 15 minutes.

Serve hot. Enjoy!!!!!

This recipe goes to the Bake-a-thon event for the month of December.

Labels: Bake a thon, Vegetarian, Baked, Mushroom, Cheese, Capsicum, Sweet Corn

Blogger Code Bake-a-thon 2014

An InLinkz Link-up

Chesse Puffs

This is the frist time I am participating Bake-a-thon, a baking event happens every year in month of December. The host of this event is Srivalli. I am excited to participate in the event where in this month I will be posting three recipes in a week . So I, have put on my baking gloves and here is my first post for the event Cheese Puffs. 
Ingredients

20 Puff Pastry Sheet - 6 x6 inch square

600 Grams Herbed Cream Cheese
3 Eggs for brushing
Parsley for garnishing

Method
Thaw the sheets. Take a puff pastry sheet cut them into triangles.

Put a teaspoon of cream cheese in the center and fold into square or triangle, press the edges lightly . Take a fork and press the edges to make a design. Place it in a lined tray.

Beat an egg and beat it lightly and brush on top of each puff. Sprinkle some parsley on top and bake in a preheated oven at 180 degrees for 15 to 20 minutes.

These are two remaining for me, from 40 that were made.

Was in hurry and forgot to take pics of the initial process. Will very soon post how to make puff pastry sheets at home. 

Linking this post Bake-a-thon 2014 event .

Labels:  Breakfast, Healthy, Bake a thon

Blogger Code Bake-a-thon 2014

An InLinkz Link-up