Thursday, December 3, 2009
I have moved my blog from here.Please do visit me at http://thefoodielovers.com
I have moved my blog from here.Please do visit me at http://thefoodielovers.com
When I logged in to check about November's challenge the first thing I read was "no baking",this was disappointing.After going thru the post,I wasn't sure if I would be able to participate coz Cannoli is something that I have neither seen nor heard about.While shopping for some Baking stuffs in Sur La Table I came across these tubes and I was completely thrilled.I think this was the first time I made the challenge well in advance.....am thoroughly impressed.I still have these cute li'l tubes already made,it comes very handy when I have unexpected guests.
The November 2009 Daring Bakers Challenge was chosen and hosted by Lisa Michele of Parsley, Sage, Desserts and Line Drives. She chose the Italian Pastry, Cannolo (Cannoli is plural), using the cookbooks Lidia’s Italian-American Kitchen by Lidia Matticchio Bastianich and The Sopranos Family Cookbook by Allen Rucker; recipes by Michelle Scicolone, as ingredient/direction guides. She added her own modifications/changes, so the recipe is not 100% verbatim from either book.
Cannoli forms/tubes - optional, but recommended if making traditional shaped cannoli. Dried cannelloni pasta tubes work just as well!
Deep, heavy saucepan, enough to hold at least 2-3-inches of oil or deep fryer
Deep fat frying thermometer. although the bread cube or bit of dough test will work fine.
Brass or wire skimmer OR large slotted spoon
Pastry bag with large star or plain tip, but a snipped ziplock bag, butter knife or teaspoon will work fine.
Paper bags or paper towels
Sieve or fine wire mesh strainer
Electric Mixer, stand or hand, optional, as mixing the filling with a spoon is fine.
Food Processor or Stand Mixer – also optional, since you can make the dough by hand, although it takes more time.
Rolling pin and/or Pasta roller/machine
Pastry or cutting board
Round cutters - The dough can also be cut into squares and rolled around the cannoli tube prior to frying. If making a stacked cannoli, any shaped cutter is fine, as well as a sharp knife.
Mixing bowl and wooden spoon if mixing filling by hand
Tea towels or just cloth towels
Required: Must make cannoli dough and shells. If you don’t have or do not want to purchase cannoli forms, which I would never ask of any of you, you could simply cut out circles, squares, or any shapes you want and stack them with the filling of your choice to make stacked cannoli's aka Cannolipoleons (directions below). If desired, you can channel MacGuyver and fashion something heat proof to get traditional shaped cannoli (6-8 inch sawed off lengths of a wooden broom stick or cane, sanded down and oiled, is THE authentic cannoli form!), or non-traditional shapes such as creating a form to make bowls, or even using cream horns if you happen to have them. Mini cannoli would be great too, and I've provided links to retailers of cannoli forms of all sizes.
Also, for those who don't like to cook or bake with alcohol - grape juice, cranberry juice, pomegranate juice, apple juice..any sweet juice of a fruit, especially ones used in or to make wine, can be substituted. Just add a little more vinegar to insure you get enough acid to relax the dough
6-8 inch long by 3/4 to 1 inch circumference cannoli forms aka your basic cannoli form size
Makes 22-24 4-inch cannoli
Dough – 2 hours and 10-20 minutes, including resting time, and depending on whether you do it by hand or machine.
Filling – 5-10 minutes plus chilling time (about 2 hours or more)
Frying – 1-2 minutes per cannoli
Assemble – 20–30 minutes
2 cups (250 grams/8.82 ounces) all-purpose flour
2 tablespoons(28 grams/1 ounce) sugar
1 teaspoon (5 grams/0.06 ounces) unsweetened baking cocoa powder
1/2 teaspoon (1.15 grams/0.04 ounces) ground cinnamon
1/2 teaspoon (approx. 3 grams/0.11 ounces) salt
3 tablespoons (42 grams/1.5 ounces) vegetable or olive oil
1 teaspoon (5 grams/0.18 ounces) white wine vinegar
Approximately 1/2 cup (approx. 59 grams/approx. 4 fluid ounces/approx. 125 ml) sweet Marsala or any white or red wine you have on hand
1 large egg, separated (you will need the egg white but not the yolk)
Vegetable or any neutral oil for frying – about 2 quarts (8 cups/approx. 2 litres)
1/2 cup (approx. 62 grams/2 ounces) toasted, chopped pistachio nuts, mini chocolate chips/grated chocolate and/or candied or plain zests, fruits etc.. for garnish
Note - If you want a chocolate cannoli dough, substitute a few tablespoons of the flour (about 25%) with a few tablespoons of dark, unsweetened cocoa powder (Dutch process) and a little more wine until you have a workable dough (Thanks to Audax).
2 lbs (approx. 3.5 cups/approx. 1 kg/32 ounces) ricotta cheese, drained
1 2/3 cups cup (160 grams/6 ounces) confectioner’s sugar, (more or less, depending on how sweet you want it), sifted
1/2 teaspoon (1.15 grams/0.04 ounces) ground cinnamon
1 teaspoon (4 grams/0.15 ounces) pure vanilla extract or the beans from one vanilla bean
3 tablespoons (approx. 28 grams/approx. 1 ounce) finely chopped good quality chocolate of your choice
2 tablespoons (12 grams/0.42 ounces) of finely chopped, candied orange peel, or the grated zest of one small to medium orange
3 tablespoons (23 grams/0.81 ounce) toasted, finely chopped pistachios
Note - If you want chocolate ricotta filling, add a few tablespoons of dark, unsweetened cocoa powder to the above recipe, and thin it out with a few drops of warm water if too thick to pipe.
DIRECTIONS FOR SHELLS:
1. In the bowl of an electric stand mixer or food processor, combine the flour, sugar, cocoa, cinnamon, and salt. Stir in the oil, vinegar, and enough of the wine to make a soft dough. Turn the dough out onto a lightly floured surface and knead until smooth and well blended, about 2 minutes. Shape the dough into a ball. Cover with plastic wrap and let rest in the fridge from 2 hours to overnight.
2 Cut the dough into two pieces. Keep the remaining dough covered while you work. Lightly flour a large cutting or pastry board and roll the dough until super thin, about 1/16 to 1/8” thick (An area of about 13 inches by 18 inches should give you that). Cut out 3 to 5-inch circles (3-inch – small/medium; 4-inch – medium/large; 5-inch;- large. Your choice). Roll the cut out circle into an oval, rolling it larger and thinner if it’s shrunk a little.
3 Oil the outside of the cannoli tubes (You only have to do this once, as the oil from the deep fry will keep them well, uhh, oiled..lol). Roll a dough oval from the long side (If square, position like a diamond, and place tube/form on the corner closest to you, then roll) around each tube/form and dab a little egg white on the dough where the edges overlap. (Avoid getting egg white on the tube, or the pastry will stick to it.) Press well to seal. Set aside to let the egg white seal dry a little.
4. In a deep heavy saucepan, pour enough oil to reach a depth of 3 inches, or if using an electric deep-fryer, follow the manufacturer's directions. Heat the oil to 375°F (190 °C) on a deep fry thermometer, or until a small piece of the dough or bread cube placed in the oil sizzles and browns in 1 minute. Have ready a tray or sheet pan lined with paper towels or paper bags.
5. Carefully lower a few of the cannoli tubes into the hot oil. Do not crowd the pan. Fry the shells until golden, about 2 minutes, turning them so that they brown evenly.
8. Lift a cannoli tube with a wire skimmer or large slotted spoon, out of the oil. Using tongs, grasp the cannoli tube at one end. Very carefully remove the cannoli tube with the open sides straight up and down so that the oil flows back into the pan. Place the tube on paper towels or bags to drain. Repeat with the remaining tubes. While they are still hot, grasp the tubes with a potholder and pull the cannoli shells off the tubes with a pair of tongs, or with your hand protected by an oven mitt or towel. Let the shells cool completely on the paper towels. Place shells on cooling rack until ready to fill.
9. Repeat making and frying the shells with the remaining dough. If you are reusing the cannoli tubes, let them cool before wrapping them in the dough.
Cannoli shell preparation, cutting out the dough circles, sealing the dough around the form, frying the shells, finished shells ready to fill
Pasta Machine method:
1. Divide the dough into 4 equal pieces. Starting at the middle setting, run one of the pieces of dough through the rollers of a pasta machine. Lightly dust the dough with flour as needed to keep it from sticking. Pass the dough through the machine repeatedly, until you reach the highest or second highest setting. The dough should be about 4 inches wide and thin enough to see your hand through
2. Continue rolling out the remaining dough. If you do not have enough cannoli tubes for all of the dough, lay the pieces of dough on sheets of plastic wrap and keep them covered until you are ready to use them.
3, Roll, cut out and fry the cannoli shells as according to the directions above.
For stacked cannoli:
1. Heat 2-inches of oil in a saucepan or deep sauté pan, to 350-375°F (176 - 190 °C).
2. Cut out desired shapes with cutters or a sharp knife. Deep fry until golden brown and blistered on each side, about 1 – 2 minutes. Remove from oil with wire skimmer or large slotted spoon, then place on paper towels or bags until dry and grease free. If they balloon up in the hot oil, dock them lightly prior to frying. Place on cooling rack until ready to stack with filling.
DIRECTIONS FOR FILLING:
1. Line a strainer with cheesecloth. Place the ricotta in the strainer over a bowl, and cover with plastic wrap and a towel. Weight it down with a heavy can, and let the ricotta drain in the refrigerator for several hours to overnight.
2. In a bowl with electric mixer, beat ricotta until smooth and creamy. Beat in confectioner’s sugar, cinnamon, vanilla and blend until smooth. Transfer to another bowl and stir in chocolate, zest and nuts. Chill until firm.(The filling can be made up to 24 hours prior to filling the shells. Just cover and keep refrigerated).
ASSEMBLE THE CANNOLI:
1. When ready to serve..fill a pastry bag fitted with a 1/2-inch plain or star tip, or a ziplock bag, with the ricotta cream. If using a ziplock bag, cut about 1/2 inch off one corner. Insert the tip in the cannoli shell and squeeze gently until the shell is half filled. Turn the shell and fill the other side. You can also use a teaspoon to do this, although it’s messier and will take longer.
2. Press or dip cannoli in chopped pistachios, grated chocolate/mini chocolate chips, candied fruit or zest into the cream at each end. Dust with confectioner’s sugar and/or drizzles of melted chocolate if desired.
Verdict: As I mentioned earlier,this a super duper recipe...am gona keep making them:)
I never thought that I would be a victim of “PLAGIARISM”.It is for one of my post - Bourbon Biscuits. Its very disappointing to see a fellow blogger conveniently copy my work.Am always open to the idea of sharing and over the past few years I have learnt a lot thru the blogging community.The least I expect from someone is an acknowledgement. People think they can be smart by changing the measurement units and get away unnoticed……. I am sorry they are grossly mistaken. I am deeply hurt and alarmed at the lack of basic blogging etiquette. I don’t want to name the person, however I hope the person realizes the mistake and doesn’t repeat.
P.S - I am working on my own website,hence haven't been blogging much,will be back soon with a BANG!
We are so used to the ready made Gulab Jamun mix,the thought about making this from scratch never occurred to me.Thanks Srivalli for this one...this was indeed a wonderful challenge and i enjoyed making them.I made them twice,played a li'l with the shapes.A must try sweet!!!!
Gulab(less) Jamun from The Yum Blog
Makes: around 25 jamuns
Khova – 11/2 cups/ 1 recipe
Maida – 1 cup
Sugar – 3 cups (if you want excess syrup i.e floating jamuns increase by a cup)
Water – 1 cup (increase if you’re increasing sugar)
Cooking Soda – 3 pinches
Cardamom – 4 pods
Saffron leaves – a few
Oil – 1 cup (for deep frying)
1. Combine sugar and water in a flat bottomed broad pan and simmer on a low heat until sugar dissolves. Add cardamom powder and saffron leaves and remove from fire.
2. Knead khova, maida and soda and quickly shape into balls.
3. Heat oil on a medium flame. Fry the jamuns till golden brown over a low to medium flame, keeping oil temperature uniform. Oil should not smoke.
4. Drain the jamuns and soak in the warm sugar syrup.
Serve the jamuns after half an hour.
Verdict: They are delicious,very soft and easy to make.
I think all these event's actually force me to blog:).August Challenge was Dhokla,though I've made it "n" number of times something or the other was always wrong.I was thoroughly impressed with the recipe provided by Srivalli.I actually missed the event but tried the recipe later and it was jes PERFECT! I guess it was the best Dhokla I had ever made.The key to any food is the perfect recipe.Similarly the Muruku's recipe was wonderful.I made some Muruku's couple of days back with my own recipe,it was so hard eventually ended up being a disaster.Made them again using Srivalli's method and they were just perfect.Thanks to her for super recipes:)
So here it comes,crispy Murukus for Indian Cooking September challenge.
Preparation Time : 20 - 30 mins
Cooking Time : 20 - 30 mins
Makes : app 250 kg of Muruku
Cuisine: Andhra & Tamil Nadu
Muruku /Chakli Press.
Raw Rice - 4 cups
Urad Dal - 1 cup
Water - app 1/2 cup or more
Cumin seeds - 1 tsp
Sesame seeds- 1 tsp
Asafetida/ Hing - 1/2 tsp
Salt to taste
Butter - 75 gms
Method to prepare:
Wash and drain the rice. Shade dry the Rice for 1/2 hr. Dry roast the Urad dal to light brown. Allow it to cool.
If you are using more quantity, you can get it ground in rice mil, else use your mixie to grind both Rice and Urad dal.
First grind rice into a fine flour, keep it aside. then grind the urad dal to fine powder.
In a wide vessel, take both the flours along with salt. Mix well. Add cumin, Sesame seeds to the flour, mix well.
Whether you use Asafetida powder or the solid ones, you got to mix it in water, make sure it is dissolved before adding to the flour. If its not dissolved properly, when deep frying the muruku, there are chances for the hing to burst our due to air bubbles.
Mix in the hing to the flour and finally add the butter. Gather everything well and you will get more of a crumbling mixture. Now slowly add water and knead a dough which is little more softer than the puri dough.
Heat a kadai with oil enough to deep fry. Once the oil is hot enough, simmer to low flame.
Take the Muruku Aachu, wash and wipe it clean. Then divide the dough into equal balls. Fill the Muruku maker with the dough. You can either press it directly over the flames or press over a paper and gently slide it down the hot oil. But since the quantity mentioned here is less, you can press it directly over the kadai.
Cook over medium flame, using a slotted spoon, turn it over to other side to ensure both sides turn golden colour. You will know by seeing the colour that its cooked. Remove to a kitchen paper and store it in a air tight container.
Verdict - I don't have words to say...its brilliant!
"After one bite we could die and go to heaven" thats what Vols-au-Vent is all about".
I seem to have been regularly irregular.This Summer has kept me really occupied.I will surely get back soon with a "Bang",for now its gona be another Daring Baker's Challenge.I just enjoy being a part of it,the recipes are so perfect and also very challenging.Puff Pastry makes life alot easier,variety of appetizers can be made in a jiffy.I have always wanted to make the pastry dough from scratch.Thanks to Steph for making this happen.These sheets are not available in all the places,atleast am pretty sure its not available in India.So people take out your rolling pins and get ready:)
Never did I realize that it was so easy to make them all by myself.From now on its gona be "No No to ready made Pastry sheets"!!!
The September 2009 Daring Bakers' Challenge has been chosen by Steph of a whisk and a spoon. Steph chose Vols-au-Vent, which we are pretty sure in French means, “After one bite we could die and go to heaven!”
She chose the French treat, Vols-au-Vent based on the Puff Pastry recipe by Michel Richard from the cookbook Baking With Julia by Dorie Greenspan.
Puff pastry (aka pâte feuilletée) is something most of us usually buy at the grocery store, but in order to be really daring, we should make our own at least once in awhile, right? Kitchens should be getting cooler in the northern hemisphere, and are hopefully still cool-ish in the sourthern hempisphere, so I’m hoping you will all join me in making homemade puff pastry from Michel Richard’s recipe, as it appears in the book Baking with Julia by Dorie Greenspan. With our homemade puff we’ll be forming vols-au-vent cases to fill with anything we chose.
Puff pastry is in the ‘laminated dough” family, along with Danish dough and croissant dough. (In fact, if you participated in the Danish Braid challenge back in June 2008, then you already know the general procedure for working with laminated dough.) A laminated dough consists of a large block of butter (called the “beurrage”) that is enclosed in dough (called the “détrempe”). This dough/butter packet is called a “paton,” and is rolled and folded repeatedly (a process known as “turning”) to create the crisp, flaky, parallel layers you see when baked. Unlike Danish or croissant however, puff pastry dough contains no yeast in the détrempe, and relies solely aeration to achieve its high rise. The turning process creates hundreds of layers of butter and dough, with air trapped between each one. In the hot oven, water in the dough and the melting butter creates steam, which expands in the trapped air pockets, forcing the pastry to rise.
Once we have our puff pastry dough made and chilled, we are going to roll and form a portion of it into vols-au-vent, which are little puff pastry cases designed to hold a filling. I chose vols-au-vent specifically because I think they do a beautiful job of showing off the hundreds of flaky layers in the homemade puff. They can be made large enough for a full meal, or made small for little one-bite canapés, the choice is yours. Vols-au-vent are typically served hot and filled with a creamy savory filling (often poultry or seafood-based), but cold fillings, such as chicken or tuna salad, work, too. Whipped cream or pastry cream with fresh or stewed fruit often goes into sweet versions. If you are stumped for ideas for your filling(s), a quick on-line search or a glance at a traditional French cookbook will give you plenty of things to consider. I have photos of the ones I made near the bottom of this post.
Mandatory parts of the challenge: You must make Michel Richard’s recipe for puff pastry (as seen below), and form at least part of it into vols-au-vent (instructions below).
Optional parts of the challenge: You may make your vols-au-vent large or small, and may fill them with whatever you choose (savory or sweet).
-food processor (will make mixing dough easy, but I imagine this can be done by hand as well)
-metal bench scraper (optional, but recommended)
-silicone baking mat (optional, but recommended)
-set of round cutters (optional, but recommended)
-sharp chef’s knife
-about 4-5 hours to prepare the puff pastry dough (much of this time is inactive, while you wait for the dough to chill between turns…it can be stretched out over an even longer period of time if that better suits your schedule)
-about 1.5 hours to shape, chill and bake the vols-au-vent after your puff pastry dough is complete
Forming and Baking the Vols-au-Vent
Yield: 1/3 of the puff pastry recipe below will yield about 8-10 1.5” vols-au-vent or 4 4” vols-au-vent
In addition to the equipment listed above, you will need:
-well-chilled puff pastry dough (recipe below)
-egg wash (1 egg or yolk beaten with a small amount of water)
-your filling of choice
Line a baking sheet with parchment and set aside.
Using a knife or metal bench scraper, divided your chilled puff pastry dough into three equal pieces. Work with one piece of the dough, and leave the rest wrapped and chilled. (If you are looking to make more vols-au-vent than the yield stated above, you can roll and cut the remaining two pieces of dough as well…if not, then leave refrigerated for the time being or prepare it for longer-term freezer storage. See the “Tips” section below for more storage info.)
On a lightly floured surface, roll the piece of dough into a rectangle about 1/8 to 1/4-inch (3-6 mm) thick. Transfer it to the baking sheet and refrigerate for about 10 minutes before proceeding with the cutting.
(This assumes you will be using round cutters, but if you do not have them, it is possible to cut square vols-au-vents using a sharp chef’s knife.) For smaller, hors d'oeuvre sized vols-au-vent, use a 1.5” round cutter to cut out 8-10 circles. For larger sized vols-au-vent, fit for a main course or dessert, use a 4” cutter to cut out about 4 circles. Make clean, sharp cuts and try not to twist your cutters back and forth or drag your knife through the dough. Half of these rounds will be for the bases, and the other half will be for the sides. (Save any scrap by stacking—not wadding up—the pieces…they can be re-rolled and used if you need extra dough. If you do need to re-roll scrap to get enough disks, be sure to use any rounds cut from it for the bases, not the ring-shaped sides.)
Using a ¾-inch cutter for small vols-au-vent, or a 2- to 2.5-inch round cutter for large, cut centers from half of the rounds to make rings. These rings will become the sides of the vols-au-vent, while the solid disks will be the bottoms. You can either save the center cut-outs to bake off as little “caps” for you vols-au-vent, or put them in the scrap pile.
Dock the solid bottom rounds with a fork (prick them lightly, making sure not to go all the way through the pastry) and lightly brush them with egg wash. Place the rings directly on top of the bottom rounds and very lightly press them to adhere. Brush the top rings lightly with egg wash, trying not to drip any down the sides (which may inhibit rise). If you are using the little “caps,” dock and egg wash them as well.
Refrigerate the assembled vols-au-vent on the lined baking sheet while you pre-heat the oven to 400ºF (200ºC). (You could also cover and refrigerate them for a few hours at this point.)
Once the oven is heated, remove the sheet from the refrigerator and place a silicon baking mat (preferred because of its weight) or another sheet of parchment over top of the shells. This will help them rise evenly. Bake the shells until they have risen and begin to brown, about 10-15 minutes depending on their size. Reduce the oven temperature to 350ºF (180ºC), and remove the silicon mat or parchment sheet from the top of the vols-au-vent. If the centers have risen up inside the vols-au-vent, you can gently press them down. Continue baking (with no sheet on top) until the layers are golden, about 15-20 minutes more. (If you are baking the center “caps” they will likely be finished well ahead of the shells, so keep an eye on them and remove them from the oven when browned.)
Remove to a rack to cool. Cool to room temperature for cold fillings or to warm for hot fillings.
Fill and serve.
*For additional rise on the larger-sized vols-au-vents, you can stack one or two additional ring layers on top of each other (using egg wash to "glue"). This will give higher sides to larger vols-au-vents, but is not advisable for the smaller ones, whose bases may not be large enough to support the extra weight.
*Although they are at their best filled and eaten soon after baking, baked vols-au-vent shells can be stored airtight for a day.
*Shaped, unbaked vols-au-vent can be wrapped and frozen for up to a month (bake from frozen, egg-washing them first).
Michel Richard’s Puff Pastry Dough
From: Baking with Julia by Dorie Greenspan
Yield: 2-1/2 pounds dough
Steph’s note: This recipe makes more than you will need for the quantity of vols-au-vent stated above. While I encourage you to make the full recipe of puff pastry, as extra dough freezes well, you can halve it successfully if you’d rather not have much leftover.
There is a wonderful on-line video from the PBS show “Baking with Julia” that accompanies the book. In it, Michel Richard and Julia Child demonstrate making puff pastry dough (although they go on to use it in other applications). They do seem to give slightly different ingredient measurements verbally than the ones in the book…I listed the recipe as it appears printed in the book. http://video.pbs.org/video/1174110297/search/Pastry
2-1/2 cups (12.2 oz/ 354 g) unbleached all-purpose flour
1-1/4 cups (5.0 oz/ 142 g) cake flour
1 tbsp. salt (you can cut this by half for a less salty dough or for sweet preparations)
1-1/4 cups (10 fl oz/ 300 ml) ice water
1 pound (16 oz/ 454 g) very cold unsalted butter
plus extra flour for dusting work surface
Mixing the Dough:
Check the capacity of your food processor before you start. If it cannot hold the full quantity of ingredients, make the dough into two batches and combine them.
Put the all-purpose flour, cake flour, and salt in the work bowl of a food processor fitted with a metal blade and pulse a couple of times just to mix. Add the water all at once, pulsing until the dough forms a ball on the blade. The dough will be very moist and pliable and will hold together when squeezed between your fingers. (Actually, it will feel like Play-Doh.)
Remove the dough from the machine, form it into a ball, with a small sharp knife, slash the top in a tic-tac-toe pattern. Wrap the dough in a damp towel and refrigerate for about 5 minutes.
Meanwhile, place the butter between 2 sheets of plastic wrap and beat it with a rolling pin until it flattens into a square that's about 1" thick. Take care that the butter remains cool and firm: if it has softened or become oily, chill it before continuing.
Incorporating the Butter:
Unwrap the dough and place it on a work surface dusted with all-purpose flour (A cool piece of marble is the ideal surface for puff pastry) with your rolling pin (preferably a French rolling pin without handles), press on the dough to flatten it and then roll it into a 10" square. Keep the top and bottom of the dough well floured to prevent sticking and lift the dough and move it around frequently. Starting from the center of the square, roll out over each corner to create a thick center pad with "ears," or flaps.
Place the cold butter in the middle of the dough and fold the ears over the butter, stretching them as needed so that they overlap slightly and encase the butter completely. (If you have to stretch the dough, stretch it from all over; don't just pull the ends) you should now have a package that is 8" square.
To make great puff pastry, it is important to keep the dough cold at all times. There are specified times for chilling the dough, but if your room is warm, or you work slowly, or you find that for no particular reason the butter starts to ooze out of the pastry, cover the dough with plastic wrap and refrigerate it . You can stop at any point in the process and continue at your convenience or when the dough is properly chilled.
Making the Turns:
Gently but firmly press the rolling pin against the top and bottom edges of the square (this will help keep it square). Then, keeping the work surface and the top of the dough well floured to prevent sticking, roll the dough into a rectangle that is three times as long as the square you started with, about 24" (don't worry about the width of the rectangle: if you get the 24", everything else will work itself out.) With this first roll, it is particularly important that the butter be rolled evenly along the length and width of the rectangle; check when you start rolling that the butter is moving along well, and roll a bit harder or more evenly, if necessary, to get a smooth, even dough-butter sandwich (use your arm-strength!).
With a pastry brush, brush off the excess flour from the top of the dough, and fold the rectangle up from the bottom and down from the top in thirds, like a business letter, brushing off the excess flour. You have completed one turn.
Rotate the dough so that the closed fold is to your left, like the spine of a book. Repeat the rolling and folding process, rolling the dough to a length of 24" and then folding it in thirds. This is the second turn.
Chilling the Dough:
If the dough is still cool and no butter is oozing out, you can give the dough another two turns now. If the condition of the dough is iffy, wrap it in plastic wrap and refrigerate it for at least 30 minutes. Each time you refrigerate the dough, mark the number of turns you've completed by indenting the dough with your fingertips. It is best to refrigerate the dough for 30 to 60 minutes between each set of two turns.
The total number of turns needed is six. If you prefer, you can give the dough just four turns now, chill it overnight, and do the last two turns the next day. Puff pastry is extremely flexible in this regard. However, no matter how you arrange your schedule, you should plan to chill the dough for at least an hour before cutting or shaping it.
Steph’s extra tips:
-While this is not included in the original recipe we are using (and I did not do this in my own trials), many puff pastry recipes use a teaspoon or two of white vinegar or lemon juice, added to the ice water, in the détrempe dough. This adds acidity, which relaxes the gluten in the dough by breaking down the proteins, making rolling easier. You are welcome to try this if you wish.
-Keep things cool by using the refrigerator as your friend! If you see any butter starting to leak through the dough during the turning process, rub a little flour on the exposed dough and chill straight away. Although you should certainly chill the dough for 30 to 60 minutes between each set of two turns, if you feel the dough getting to soft or hard to work with at any point, pop in the fridge for a rest.
-Not to sound contradictory, but if you chill your paton longer than the recommended time between turns, the butter can firm up too much. If this seems to be the case, I advise letting it sit at room temperature for 5-10 minutes to give it a chance to soften before proceeding to roll. You don't want the hard butter to separate into chuncks or break through the dough...you want it to roll evenly, in a continuous layer.
-Roll the puff pastry gently but firmly, and don’t roll your pin over the edges, which will prevent them from rising properly. Don't roll your puff thinner than about about 1/8 to 1/4-inch (3-6 mm) thick, or you will not get the rise you are looking for.
-Try to keep “neat” edges and corners during the rolling and turning process, so the layers are properly aligned. Give the edges of the paton a scooch with your rolling pin or a bench scraper to keep straight edges and 90-degree corners.
-Brush off excess flour before turning dough and after rolling.
-Make clean cuts. Don’t drag your knife through the puff or twist your cutters too much, which can inhibit rise.
-When egg washing puff pastry, try not to let extra egg wash drip down the cut edges, which can also inhibit rise.
-Extra puff pastry dough freezes beautifully. It’s best to roll it into a sheet about 1/8 to 1/4-inch thick (similar to store-bought puff) and freeze firm on a lined baking sheet. Then you can easily wrap the sheet in plastic, then foil (and if you have a sealable plastic bag big enough, place the wrapped dough inside) and return to the freezer for up to a few months. Defrost in the refrigerator when ready to use.
-You can also freeze well-wrapped, unbaked cut and shaped puff pastry (i.e., unbaked vols-au-vent shells). Bake from frozen, without thawing first.
-Homemade puff pastry is precious stuff, so save any clean scraps. Stack or overlap them, rather than balling them up, to help keep the integrity of the layers. Then give them a singe “turn” and gently re-roll. Scrap puff can be used for applications where a super-high rise is not necessary (such as palmiers, cheese straws, napoleons, or even the bottom bases for your vols-au-vent).
Since I could come up with my own fillings,I made them into different shapes.
Heart shaped ones filled with roasted nuts and sprinkled with Chocolate sauce
Cream Cheese and Jalapenos filling
Larger size with stir fried beans and cheese topping
Stuffed with spicy vegetables
Verdict - As the names says,"After one bite we could die and go to heaven".Its a perfect appetizer/snack for all occasions.It goes well with practically anything.I love it,love it,love it!!!!
Yet another month for the Daring Baker's Challenge.This time it has been a complete new dessert for me,something that I have never tried,infact never heard of too.I have never tasted a "Dobos Torta" which is actually a Hungarian speciality,infact even the name sounded very new to me.When I went through the challenge,I thought am gona give up this time.But the thought of making something chocolaty kept me motivated.I halved the quantity of each ingredient as this cake was only for the two of us.I must say this was quite a challenge!
This was one of the "not so easy" cakes that I have baked so far,but must admit the end result was awesome.It is actually a five layer sponge cake,sandwiched between chocolate buttercream and surrounded by nuts and topped with caramel....ummmm ain't this sounds delicious????? I believe the Dorbos Torta are circular in shape,since in the challenge the shape wasn't a constraint I ended up with a square one.
The August 2009 Daring Bakers' challenge was hosted by Angela of A Spoonful
of Sugar and Lorraine of Not Quite Nigella. They chose the spectacular Dobos
Torte based on a recipe from Rick Rodgers' cookbook Kaffeehaus: Exquisite
Desserts from the Classic Caffés of Vienna, Budapest, and Prague. ,
* 2 baking sheets
* 9” Square Cake tin, for templates
* mixing bowls (1 medium, 1 large)
* a sieve
* a double boiler (a large saucepan plus a large heat-proof mixing bowl which fits snugly over the top of the pan)
* a small saucepan
* a whisk (you could use a balloon whisk for the entire cake, but an electric hand whisk or stand mixer will make life much easier)
* metal offset spatula
* sharp knife
* a 7 1/2” cardboard cake square, or just build cake on the base of a sprinfrom tin.
* piping bag and tip, optional
* Sponge layers 20 mins prep, 40 mins cooking total if baking each layer individually.
* Buttercream: 20 mins cooking. Cooling time for buttercream: about 1 hour plus 10 minutes after this to beat and divide.
* Caramel layer: 10-15 minutes.
* Assembly of whole cake: 20 minutes
Sponge cake layers
* 3 large eggs, separated, at room temperature
* 1 cup confectioner's (icing) sugar, divided
* 1/2 teaspoon vanilla extract
* 1/2 cup plus 1 tablespoons sifted cake flour (SUBSTITUTE 95g plain flour + 17g cornflour (cornstarch) sifted together)
* pinch of salt
* 2 large eggs, at room temperature
* 1/2(200g) caster (ultrafine or superfine white) sugar
* 2oz (55g) bakers chocolate or your favourite dark chocolate, finely chopped
* 1 stick plus 1 tablespoon unsalted butter, at room temperature.
* 1/2 cup (100g) caster (superfine or ultrafine white) sugar
* 6 tablespoons (90 ml) water
* 4 teaspoons (20 ml) lemon juice
* 1/2 tablespoon neutral oil (e.g. grapeseed, rice bran, sunflower)
* a 7” cardboard square
* Original reciped called for Hazelnuts but I used a mixture of roasted(cashewnut,hazelnut,pecans)
Directions for the sponge layers:
NB. The sponge layers can be prepared in advance and stored interleaved with parchment and well-wrapped in the fridge overnight.
1.Position the racks in the top and centre thirds of the oven and heat to 400F (200C).
2.Cut six pieces of parchment paper to fit the baking sheets. Using the bottom of a 9" (23cm) springform tin/cake tin as a template and a dark pencil or a pen, trace a circle/square on each of the papers, and turn them over (the circle/square should be visible from the other side, so that the graphite or ink doesn't touch the cake batter.)
3.Beat the egg yolks, 1/3 cup (81g) of the confectioner's (icing) sugar, and the vanilla in a medium bowl with a mixer on high speed until the mixture is thick, pale yellow and forms a thick ribbon when the beaters are lifted a few inches above the batter, about 3 minutes. (You can do this step with a balloon whisk if you don't have a mixer.)
4.In another bowl, using clean beaters, beat the egg whites until soft peaks form. Gradually beat in the remaining confectioner's (icing)sugar until the whites form stiff, shiny peaks. Using a large rubber spatula, stir about 1/4 of the beaten whites into the egg yolk mixture, then fold in the remainder, leaving a few wisps of white visible. Combine the flour and salt. Sift half the flour over the eggs, and fold in; repeat with the remaining flour.
5.Line one of the baking sheets with a square-marked paper. Using a small offset spatula, spread about 3/4cup of the batter in an even layer, filling in the traced circle on one baking sheet. Bake on the top rack for 5 minutes, until the cake springs back when pressed gently in the centre and the edges are lightly browned. While this cake bakes, repeat the process on the other baking sheet, placing it on the centre rack. When the first cake is done, move the second cake to the top rack. Invert the first cake onto a flat surface and carefully peel off the paper. Slide the cake layer back onto the paper and let stand until cool. Rinse the baking sheet under cold running water to cool, and dry it before lining with another parchment. Continue with the remaining papers and batter to make a total of six layers. Completely cool the layers. Using an 8" springform pan bottom or plate as a template, trim each cake layer into a neat square. (A small serrated knife is best for this task.)
Directions for the chocolate buttercream:
NB. This can be prepared in advance and kept chilled until required.
1.Prepare a double-boiler: quarter-fill a large saucepan with water and bring it to a boil.
2.Meanwhile, whisk the eggs with the sugar until pale and thickened, about five minutes. You can use a balloon whisk or electric hand mixer for this.
3.Fit bowl over the boiling water in the saucepan (water should not touch bowl) and lower the heat to a brisk simmer. Cook the egg mixture, whisking constantly, for 2-3 minutes until you see it starting to thicken a bit. Whisk in the finely chopped chocolate and cook, stirring, for a further 2-3 minutes.
4.Scrape the chocolate mixture into a medium bowl and leave to cool to room temperature. It should be quite thick and sticky in consistency.
5.When cool, beat in the soft butter, a small piece (about 2 tablespoons/30g) at a time. An electric hand mixer is great here, but it is possible to beat the butter in with a spatula if it is soft enough. You should end up with a thick, velvety chocolate buttercream. Chill while you make the caramel topping.
Lorraine's note: If you're in Winter just now your butter might not soften enough at room temperature, which leads to lumps forming in the buttercream. Make sure the butter is of a very soft texture I.e. running a knife through it will provide little resistance, before you try to beat it into the chocolate mixture. Also, if you beat the butter in while the chocolate mixture is hot you'll end up with more of a ganache than a buttercream!
Directions for the caramel topping:
1.Choose the best-looking cake layer for the caramel top. To make the caramel topping: Line a jellyroll pan with parchment paper and butter the paper. Place the reserved cake layer on the paper. Score the cake into 12 equal wedges. Lightly oil a thin, sharp knife and an offset metal spatula.
2.Stir the sugar, water and lemon juice in a small saucepan. Bring to a boil over a medium heat, stirring often to dissolve the sugar. Once dissolved into a smooth syrup, turn the heat up to high and boil without stirring, swirling the pan by the handle occasionally and washing down any sugar crystals on the sides of the pan with a wet brush until the syrup has turned into an amber-coloured caramel.
3.The top layer is perhaps the hardest part of the whole cake so make sure you have a oiled, hot offset spatula ready. I also find it helps if the cake layer hasn't just been taken out of the refrigerator. I made mine ahead of time and the cake layer was cold and the toffee set very, very quickly—too quickly for me to spread it. Immediately pour all of the hot caramel over the cake layer. You will have some leftover most probably but more is better than less and you can always make nice toffee pattern using the extra to decorate. Using the offset spatula, quickly spread the caramel evenly to the edge of the cake layer. Let cool until beginning to set, about 30 seconds. Using the tip of the hot oiled knife (keep re-oiling this with a pastry brush between cutting), cut through the scored marks to divide the caramel layer into 12 equal wedges. Cool another minute or so, then use the edge of the knife to completely cut and separate the wedges using one firm slice movement (rather than rocking back and forth which may produce toffee strands). Cool completely.
Angela's note: I recommend cutting, rather than scoring, the cake layer into wedges before covering in caramel (reform them into a round). If you have an 8” silicon round form, then I highly recommend placing the wedges in that for easy removal later and it also ensures that the caramel stays on the cake layer. Once set, use a very sharp knife to separate the wedges.
Assembling the Dobos
1.Divide the buttercream into six equal parts.
2.Place a dab of chocolate buttercream on the middle of a 7 1/2” cardboard round and top with one cake layer. Spread the layer with one part of the chocolate icing. Repeat with 4 more cake layers. Spread the remaining icing on the sides of the cake.
3.Optional: press the finely chopped hazelnuts onto the sides of the cake.
4.Propping a hazelnut under each wedge so that it sits at an angle, arrange the wedges on top of the cake in a spoke pattern. If you have any leftover buttercream, you can pipe rosettes under each hazelnut or a large rosette in the centre of the cake. Refrigerate the cake under a cake dome until the icing is set, about 2 hours. Let slices come to room temperature for the best possible flavour.
Though the process looks elaborate,it was not that difficult.Baking each layer separately is the main thing.My layers were not as thin as I expected them to be.However,the taste was jes perfect.Now am gona look around for this cake here.In three words,"Dorbe Torta rocks"!.
The world must certainly be a happy place to live.Well atleast people look at the brighter side of life,that’s the way I wud bring FIC Express your mood to a conclusion – a happy ending indeed. This was my first experience hosting an event of this nature and at the outset I would like to thanks Harini of Tongueticklers for giving me this opportunity. Now let start going over how people have expressed their moods thru their favorite dishes.
The person who let me host this event Harini of Tongueticklers says "the mood turns happy when the food is Adai" (Rice Lentil Pancakes).
Minoti's refreshing "Aqua Fresca" a Mexican drink,which is made out of Mango.She makes them during hot summer days.
Sadhana of A2Z Vegetarian Cuisine made a complete guilt free,low carb,protein packed Coconut Quinoa.Having sometime for herself,after a relaxed Yoga in a calm,quite and a peaceful mood she made this yummy dish,giving Quinoa a complete makeover.
Being happy seeing the greenery around,Arti Agarwal of Breakfast to Dinner decided cook something green and ended up with the beautiful "Green Tikki"
In a happy mood Priya Suresh of Priya's Easy and Tasty recipe made "Oats n Mango Mousse Delight" which is truly a feast and delightful dessert.
EC of Simple Indian Food made Potato Halwa,which reflects her Happy mood.
Jaya Wagle of Jayaspace says nothing better expresses our mood than food,in a very calm and happy mood she created the Srikhand+Aamras-Amrakhand.I liked what she said - If Gods were sitting for a meal,they wud be having Amrakhand as one of their desserts:)
Sadhana of A2Z Vegetarian was thoroughly energized and recharged on a weekend when things went on well scheduled,which made her happy and ended up with a Whole(Multi) Grain Pizza.
Yet another happy mood cooking from Shanthi of Shanthi Krishnakumar's Cookbook who made Kunukku.
Looking for a super easy,healthy,crispy and quick food??? Kalva of Curry in Kadai has the answers to it....yummy looking Whole Wheat Eggless Orange Pancakes,well the name itself depicts her mood in this:)
On a hopeful mood Dhanggit of Dhanggit's Kitchen made these gorgeous looking Apricot Bread for her daughter.
Cooking Kappa Puzhakka made Jisha of Kerala Recipes very happy and enthusiastic.
Food can do wonders don't they? Yasmeen of Health Nut made Bisi Bele Bhath for the first time in a very anxious and worried mood which ended up comforting her.
"The warm earthy browns of this dish leave me feeling uplifted and light-hearted on a heavy gray monsoon day" says Deepika of Less Sugar,Please,making a perfect comfort food Rasam Vada.
Soma's happy,vibrant and energetic mood is pretty evident in the "Strawberry Preserve" that she made.
Another one from Kalva of Curry in Kadai - who wudn't want to start their morning in a healthy way? Do look out for her post - A Simple sumptuous delight, Blueberry Almond Yogurt Smoothie.
Gloomy and dull weather can make anyone lethargic,feeling the same way Pooja of My Experience with Cooking made the beautiful and comforting Carrot Mushroom Soup.
Being happy with the rains,Sudha of Malaysian Delicasies made these interesting Red Bean Jelly.
Yet another happy mood person,Ramya of Simple Vegetarian Recipes made the traditional Puli Pongal and Spicy Fried Green Beans,a perfect chinese delicacy.
Happy-go-lucky and optimistic Shaista Tabrez of Mixcalculations in a happy mood created the comforting Tahiri.
Celebrating her husband's success and happiness,Indrani of Appyayan made Moong Dal Paratha for Dinner.
In the pink of health,rosy red our newbie food blogger Shwetha of Cookie Shutter made Dalimbe Hesarubele Kosambri
Excited and Enthusiastic Preethi of Preethi's Online Cookbook baked Hyderabadi Biryani
After a tiring week,Muskaan of A2Z Vegetarian in a lousy mood made Tuver Ni Dal Dhokli(Wheat Bread Strips in Lentil Soup) which was comforting enough;)
Brown always sets in a warm and inviting atmosphere.Feeling warm and pleasant,Preeti Kashyap of Relishing Recipes made the gorgeous looking Cheese and Mushroom Rosti
In full festive mood,Preeti of Khaugiri made "Hayagreeva".This is something totally new to me.
Updated - I missed Lubna's refreshing post earlier.Apologies Lubna.In a super fresh mood our very own Lubna of Kitchen Flavours made Vitamin rich Fresh Musambi Juice.
Last but not the least,another happy person made these Crispy Onion Rings.Wondering who????? Its me....am happy too:)
Thanks all for your entries:)
Vineela Siva,Sreevidya and EC have passed on the “Creative Blogger”award.This award is pretty unique as it has certain rules attached to it:)
1.You must thank the person who has given you the award.
2.Copy the logo and place it on your blog.
3.Link to the person who has nominated you for the award.
4.Name 7 things about yourself that people might find interesting.
5.Nominate 7 other Kreative Bloggers.
6.Post links to the 7 blogs you nominate.
7.Leave a comment on which of the blogs to let them know they have been nominated.
I thank Vineela Siva,Sreevidya and EC for this lovely award.
I have been tagged earlier with similar rules and am jes copying what I had mentioned earlier.So here are few things about me......
1.Kitchen is my exclusive paradise, an area where I pursue my culinary endeavors , no one gets to cook..It’s MY SPACE!
2.I am a cleanliness freak, particularly Kitchen & Bathroom.Utensils lying in the sink is a good enough reason for me to lose my temper.P bares the brunt most times.
3.I drink gallons of water,so I use the loo a lot:-P My friends always take a dig at me for this!
4.I believe,am not only good in making friends but keeping them too,still in touch with folks I’ve known since I was 5yrs old.Touchwood!
5.As a kid I’ve been told” books are like god”,if your feet happens to touch it,take it immediately and hold it close to your eyes (actually its like saying sorry god).Just for fun,my Dad and bro torture me by actually taking a newspaper,touch it to my feet,hide it & make me run around the entire house,I would be relieved only when I find it. Its quite funny but I still believe in this.
6.I don’t claim to be a Master neither a geek,but certainly good at excel and numbers, after all that’s been my bread & butter for long.
7.I drool over Death by Chocolate & Tiramisu,the latter being my fav one.Am crazy to the extent of naming P’s number on my mobile phone as “Tiramisu”
I am passing this on to - Varsha,Prathiba,Vijitha,Supriya,Mahimaa,Vidya and Lubna.
Now coming to the post,of all the Kerala food that I've had,Puttu always remains close to my heart.This is one such food that I simple can't resist.Typical Puttu is made using the Puttu Maker.I had picked one such during my India trip this year,however had to drop it due to weight constraints.So I am sticking to my own way of making it using a cooker.
Prep Time - 10 mins
Start to Finish - 20mins
Servings - 2 to 3
Store bought Puttu powder/Rice flour – 2 cups
Salt – a pinch
Fresh shredded Coconut – 1 cup
If using rice flour,heat a pan and sauté the flour until raw smell disappears.In a big bowl mix the flour,salt and li’l water until you end up with a crumbled texture.Do not add a lot of water,as we don’t need a dough like consistency.For best results,sprinkle water li’l by li’l and gently mix the flour.Add coconut and mix well.Place the mixture in a wide vessel and steam it for about 8-9mins in a pressure cooker.You may use an idly stand or jes a plain wide vessel.Serve hot along with Kadala curry(recipe follows).
Infact,if you have a sweet tooth,you may add sugar and cardamom powder to the steamed mixture and have it along with riped bananas,a typical way of relishing them.While sauting the flour,ensure not to burn them.I generally use a 2:1 ratio for the flour and the coconut,you may choose to lessen the quantity of coconut.These days Puttu powders are easily available in any Indian Grocers which comes very handy,I've used Ragi Puttu Powder, which is very high in proteins.I came across an interesting way of making them in Divya Vikram’s blog,you may check that out too.
Prep Time – 10min
Start to Finish – 45 min(excluding soaking time)
Serves – 2 to 3
Black Chana/Konda Kadala/Black or Brown chickpeas – 2 cups (soaked overnight and cooked with salt until soft)
Tomato – 2 (pureed)
Onion – 1 small (finely chopped)
For the masala(to be grinded):
Coconut – ½ cup
Onion – 1 small (roughly chopped)
Ginger – an inch
Garlic pods – 3 nos
Coriander and Cumin seeds – 2 tbsp each dry roasted (optional)
Coriander cumin powder – 1 tbsp
Garam Masala – 1 tbsp
Green chillies – 2 nos
Red Chilli Powder – 1 tbsp
Mustard seeds – 1/ tsp
Curry leaves – a few
Coconut Oil – 2 tbsp
1.In a wok/skillet,heat oil and add mustard and curry leaves.Add Onions and sauté until translucent.
2.Add the grinded masala paste,sauté for few minutes.Add the tomato puree and cook until the raw smell disappears.
3.Add salt(salt has been already added while cooking the chickpeas,hence be careful while adding it the second time).
4.Add the boiled/cooked chickpeas to this gravy.Add a cup of water and allow it to cook until it thickens.Serve hot with Puttu.
I mentioned that the coriander and cumin seeds is optional,I add them because it brings an extra flavor when grinded fresh and also brings in a nice aroma when blended with coconut.
Puttu and Kadala Curry is the best combo that I can think of.Though it tasted very well,i somehow feel that the ones made with rice flour tastes the BEST!
Sending Kadala Curry to MLLA 13 hosted by Harini of Tongueticklers,which is the brainchild of Susan of Well Seasoned Cook
Two more days to go for FIC – Express your Mood.I have been wondering now for a while about the nature of the event, was it complex?.My apologies to my fellow bloggers if they have found it a li’l complex,however that wasn’t my intention.I really wanted to kindle the creative instincts in each one of us.In any case, I thank the people who have shown interest and I must say am indeed impressed with your innovation.Am looking forward to more entries for the event.
Have you seen “What about Bob”? or its remake the tamil movie “Tenali”.Its about this main character who fears about anything and everything,be it crossing the road,heights,water basically he is someone with multiple phobias. I feel embarrassed to admit but I do,I have some too,though I feel phobias is a very big a word to use,I would say am scared of certain things be it darkness,heights or water.Two weeks back we had been to Wisconsin Dells which is the “Waterpark Capital of the World”.The name says it all,it was water rides and dry rides everywhere.Me not being a ride person,wasn’t too keen on this trip.But P wanted to visit this place and hence the plan was made.We tagged along with our eight other friends and it was surely a fun filled trip.I was ready for any group activities/group rides but nothing alone,I am not all that brave and daring.sigh! I was scared even of Go Karting…can you beat that??? Huh! That’s me.
I thoroughly fell in love with the Dippin’ dots Icecream which i tried there - they are icecream snacks , very tiny beads of icecream,shaved ice and yogurt.I took this pic from the net,this is how they look.
They come in different flavors chocolate,cookie dough,vanilla,banana split and bubble gum to name a few.The craze for this continued even after I got back from the trip.I looked for this icecream on the net,found the nearest location,with few other friends I ended up going and to my surprise it was not a shop but jes an vending machine inside a movie theatre.What amused me was the fact that the details of a small vending machine was available on the net.Wow!!!!
Onion rings are my all time fav appetizer.I have had them in “n” number of places but the best one would always be in Applebees.Tried this out at home, keeping the taste in mind and I was very excited,it was jes perfect!
Prep time – 5 min
Start to finish – 15mins
Servings - 2 to 3 (as an appetizer)
White Sweet Onion – 1 large sliced into ½” thick pieces and separated into individual rings.
Buttermilk – 1 ½ Cups
All Purpose Flour/Maida – 1 ½ cups
Breadcrumbs – ½ cup
Black Pepper powder – ¼ tsp
Chilli powder – 1 tsp
Oil – for frying
Salt – as per taste
Soak the Onion rings in buttermilk for about 20 – 30mins. Mix all the dry ingredients together except for the bread crumbs which has to be kept in a wide plate separately. Heat oil in a wok/skillet.Take one ring at a time,coat them with the flour,dip it again onto the buttermilk and coat it back with the flour,immediately drop them onto the breadcrumbs,coat it well and drop them in hot oil and fry until golden crown. Don’t crowd them in the fryer.Use paper towel to drain off the excess oil.Serve hot with any sauce.
Note: Soaking the rings in buttermilk for long might end with sour onion rings,so be careful.Adding breadcrumbs surely makes a difference in the taste,however this can be avoided.As the flour by itself will make the rings crispy,but adding crumbs might help it stay crispier for a li’l long than usual. Dropping them one by one for frying might be a li’l time consuming,instead keep about 5 to 6 rings ready and fry them at once,in the meanwhile keep the next batch ready.
Verdict : Its simple awesome....i have no other words to say:)
Sending this to CLICK Allium hosted by Jugalbandhi,FIC Express your mood hosted by me and to WYF - Fried Snack hosted by EC.