Easy & Quick Home-Made Chocolate Glazed Donuts

Posted By Samreen Saleem

There is a bit of difference between baked or cake donuts & deep-fried glazed donuts. The taste is different & usually fried & glazed donuts are more delicious as compared to baked donuts. Baked donuts taste like a cake and have nothing special flavor but fired-glazed donuts have a special taste & kids love to eat fried glazed donuts.

This recipe is a Ganache-based recipe instead of cocoa powder, milk & butter glazed donuts, and I used dark chocolate Ganache for a lovely texture and delicious taste.

Ingredients:

Oil for frying

Donuts Dough 1

Yeast: One packet of instant dry yeast.

Milk: 1 cup of warm milk

Salt: To taste

All-Purpose flour (Maida):  1 Cup

Mix well and cover it for 30 min. Let it rise and rest.

Donuts Dough 2

Milk: Warm ¼ Cup

Yeast: Instant dry yeast ½ tbsp

Mix well into a bowl. Add Flour & yeast mixture (dough 1)

Salt to taste

Sugar Powdered 1 tbsp

Vanilla Extract / Essence ½ tsp

Egg Yolks 1 & ½

Beat well with a beater until it will be smooth.

Add Butter Melted 3 tbsp

All-Purpose flour 1 & ¼ cup

Now add more all-purpose flour to stiffen gradually & beat well. Knead well to form a soft dough.  Cover it & refrigerate it for 1 & ½ hours or until it will rise.

Make medium size donuts with the help of a cutter or a round lid. Use a cutter to cut the hole inside or just use a small round lid and make a cut inside the donuts.

Sprinkle some all-purpose flour to stiff the donuts and leave for 20 min to rise.

Heat the pan on the stove and heat the oil for frying. Fry the donuts until they will turn brown and crispy. Let them cool.

Ganache:

Milk 4 tbsp

Butter 2 tbsp melted (no need to use butter if the cream is added)

Dark chocolate Shredded or pieces

Cream 1 cup

Stir well on heat. Turn off the heat & dish out the Ganache into another pan & let it cool.

Now dip the donuts from the upper side or spread the Ganache on the upper side of the donuts and let it refrigerate for 15 minutes before serving.

Note 1. Place the dough in the oiled surface bowl. Don’t sprinkle extraordinary all-purpose flour. Check it until it rises, don’t leave it for too long time because it will become a sour taste & sour smell.

2. Just sprinkle a small amount of all-purpose flour on the donuts to stiff but never spread an extra amount of flour and check it until it will rise. Don’t leave for too long time.

3. Take enough oil for deep frying in the pan. Don’t heat up the oil too hot because the donuts will overcook. Donuts have holes inside so it will take a minimum of 20-30 seconds to fry & Donuts must be a cook from the inside so adjust the heat temperature accordingly.

4. You can sprinkle some “cinnamon sugar” or “Chocolate Chips” on the glazed donuts for a more delicious taste.

5. You can also add some corn syrup to the Ganache for a more delicious taste.

Now you can enjoy the delicious treat with tea or coffee.

“BBQ MINCE PLATTER OR DUM KA QEEMA QUICK RECIPE”

Posted by Faryal Shah

The BBQ Mince Platter or Dum Ka Qeema is awesome Pakistani Cuisine. This delicious recipe is very easy to cook & a quick recipe. The BBQ recipe is usually served with Naan or Paratha, Salad & Raita.

The BBQ food is usually cooked on an open fire and is very famous food in all urban & rural areas of Pakistan. You can cook it with beef or mutton mincemeat but you have to marinate it for at least four hours before cooking.

Serve: 5 People Preparation time: 20 min

Cooking time: 40 min Cuisine: Pakistani

Ingredients:

Mutton / Beef Mince Meat 1 kg.

6 tbsp Raw Papaya paste

Cooking oil 1 cup

Yogurt 2 Cups

Lemon Juice 1/4 cup

2 Lemons Sliced

Cilantro ½ bunch (Coriander leaves)

Ginger Garlic Paste 2 tbsp

Fried Brown Onion ½ Cup

Salt to taste

Cumin Seeds roasted n crushed 5 tbsp

Red Chili flakes 1 tsp

Red Chili Powder 1 tsp

Garam Masala Powder (All Spice) 1 tsp

Green Chilies 4 Whole

Ginger Sliced Julian 2 tbsp

Roasted Dry Besan 4 tbsp

Roasted Powdered Poppy seeds 2 tbsp (optional)

Green Cardamom 3-4 Powdered

1 piece of charcoal small

Aluminum Foil piece/piece of the bread slice

Marinating:

Take a bowl and add the mincemeat with 6 tbsp raw papaya paste, yogurt 2 cups, lemon Juice 1/4 cup, ginger garlic paste 2 tbsp, fried brown onion ½ cup, salt to taste, cumin seeds roasted n crushed 5 tbsp, red chili flakes 1 tsp, red chili powder 1 tsp, garam masala powder (allspice) 1 tsp, roasted dry besan 4 tbsp, roasted powdered poppy seeds 2 tbsp (optional), green cardamom 3-4 powdered.

Mix well and keep in the fridge for at least four hours for marinating.

BBQ Mince Platter

Recipe:

After four hours take out the bowl and let it be at room temperature. Heat the pan on the stove, add cooking oil 1 cup, and add the mincemeat mixture after 2 min. Stir the mixture on high heat. Add the green chilies 4 whole, ginger sliced Julian 2 tbsp.

The mincemeat will release the liquid or water after a while; let it dry until stir it. When the mincemeat begins to tender & the water begins to dry, slow down the heat and cover the lid for 5 min. when the oil sheen covers the sides of the pan, Turn off the heat.

Take out the piece of charcoal & put it on the stove until it will burn on flames. Take out a small piece of aluminum foil or a small piece of bread slice and put it in the middle of the mincemeat in the pan. Remove the charcoal from the stove and put on the aluminum foil piece or a bread slice then pour a few drops of cooking oil on the charcoal and covered the lid of the pan tightly & leave it for at least 5 min.

The BBQ smoke will spread over the mince and the smoky flavor mix well into the mincemeat.

Now garnish the BBQ Mince Meat with the chopped cilantro leaves & lemon slices on a Platter. It can be served with Naan or Paratha but always serve hot.

You can enjoy a bbq mince platter or ‘Dum ka Qeema’ with a chilled cold drink or beverages like lemon soda water.

“QUICK RECIPE FOR CHICKEN KARAHI”

Posted by Faryal Shah

Chicken Karahi is a traditional Pakistani cuisine. It’s a famous recipe of N.W.F.P or Khyber Pakhtoon, the province of Pakistan.

It cooks and serves in a “Wok” or “Karhai”. It is usually cooked on an open fire. Chicken Karhai is full of spices with a curry-like red thick paste. The juicy chicken with hot spices creates amazing flavor serves with Naan or Pita bread.

People love this traditional Pakistani cuisine. It’s simple & easy to cook and the most delicious food to eat.

The original chicken Karhai recipe is based on chicken and tomatoes but the onion is not included however, so many people add onions for the mild flavor.

I don’t add onions in this recipe because I’d love to eat the traditional chicken Karhai with its original flavor.

Cuisine: Pakistani   Serves: 6 people  Total time: 45 min

Prep time: 15 min   Cooking time: 30 min

Ingredients:

Chicken 1 kg.

Tomato ½ kg.

Cooking oil 6 tbsp.

Ginger Garlic paste 1 tbsp.

Red chili powder 1 tsp.

Crushed red chili flakes 1 tsp.

Black pepper crushed ½ tsp.

Turmeric powder ¼ tsp.

Salt to taste.

White cumin seeds crushed ½ tsp.

Coriander seeds crushed ½ tsp.

Green chili 4-5 whole.

 Dried Fenugreek Leaves 1 tbsp.

Yogurt 1 cup.

 Ginger thin slices 1 tbsp.

Cilantro (coriander leaves).

 Lemon slices (1 lemon). 

Recipe:

1. First we will prepare tomato puree because it will save our time and gives an amazing flavor. Put a pan on the heat and add 2 tbsp cooking oil. Add sliced tomatoes and cook them for 5-7 min on low heat until tomatoes will be soft and look like a thick paste. Remove the pan from heat.

2. Put the ‘Wok’ or ‘Karhai’ on heat or stove. Add the cooking oil to the wok and then add ginger garlic paste. Sauté ginger garlic paste then add chicken and fry for 1 min. Add red chili powder, crushed red chili flakes, turmeric powder, salt, black pepper crushed, white cumin seeds crushed, coriander seeds crushed, and tomato puree. Cook for 5 min on low flames.

When the tomato puree is blended with the chicken then add the yogurt and cook it on high flame for 5 -7 min.

When the chicken begins to tender and the oil sheen covered the sides of the wok / Karhai then add fenugreek leaves, whole green chilies & ginger slices then cover the lid and cook it on low flame for 5 min.

 After 5 min removes the wok / Karhai from the heat/stove and garnish with lemon slices, cilantro (coriander leaves) & serve with ‘NaaN’ or ‘Pita Bread’.