The Best Donuts Recipe Ever | Vanilla Custard Cream Filled Doughnuts

Cream Donut Recipe

 Ingredients :

 For Donut

• all purpose flour - 2 cups [300 g]
• luke warm milk - 1/2 cup [120 ml]
• active dried yeast - 1/2 tsp
• sugar - 3 tbs [60 g]
• butter - 3 tbs [30 g]
• egg - 1
• salt - 1/2 tsp

  For Pastry Cream

• milk - 250 ml
• sugar - 2 tbs [40 g]
• egg yolks - 3
• corn flour - 2 tbs [20g]
• pinch of salt
• vanilla extract - 1 tsp
• condensed milk - 20 ml
• butter - 2tbs [20 g]

 Method

  Making Donut

• add yeast and 1 tbs sugar into the milk and set aside until frothy
• add the activated yeast and rest of the ingredients into a bowl and mix well
• knead this for 15 minutes, until smooth
• place the smooth dough into a greased bowl and cover it
• keep this in a warm place until double in size
• roll the dough into 1/2 inch thickness
• cut into circles using a cookie cutter
• place them in a tray and let them sit for 30 minutes
• then deep fry them until golden

  Making Pastry Cream

• heat up the milk until bubbles appear on sides
• combine egg yolks and sugar very well
• add corn flour and salt and mix well
• add add vanilla
• pour the hot milk into this mixture little by little
• pour this mix back into the sauce pan
• cook this on low heat until thickened, stirring continuously
• transfer this into a bowl
• cover and press lightly with a plastic wrap
• let it cool down completely

  Filling

• fill the cool cream in a piping bag
• make hole on the donut using a knife
• pipe the cream into the donuts and serve

Unakka Chemmeen Fry Recipe

Unakka Chemmeen Fry| Dried Prawns Fry

 Ingredients:

• dried prawns/ unakkachemmeen - 100g
• shallots / kunjulli - 100g
• chilly flakes - 10g
• curry leaves 
• salt and oil as needed

Method:

• clean the prawns
• heat up oil in a frying pan
• add the prawns and fry on medium flame until 80% is done
• now add chopped shallots, curry leaves and salt
• continue frying until the onions are golden and the prawns and curryleaves are crispy 
• turn off the flame and tasty dried prawns fry is ready
• serve with rice

Mutta Pottichu Ozhichu Curry

Easy Egg Curry

Ingredients :

• eggs - 3
• shallots - 10 - 12
• pepper powder - 2 tsp
• garam masala - 1/2 tsp
• turmeric powder - 1/2 tsp
• curry leaves

 Method

• heat up 1 tbs oil in a pan
• saute onion and curry leaves with some salt until the onions are golden
• add in pepper powder, garam masala and turmeric powder and saute for a few seconds
• now add in 200 ml of water and adequate salt
• bring the mix to a boil
• now crack the eggs into the mix carefully
• you can sprinkle some pepper powder or garam masala on the top of each eggs
• now cover it and cook on medium flame for 30 seconds 
• turn off the flame and keep it covered for 1 minute more
• easy and tasty egg curry is ready to serve

 Note

• do not over cook the eggs as they will become hard on prolonged cooking.

Padavalanga Theeyal Recipe Kerala Style

Padavalanga Theeyal

 Ingredients :

•   padavalanga/snake gourd - 1 medium
•   small onion  - 10 - 12
• curry leaves - 1 spring
•   green chilly - 2 - 3
•   turmeric powder - 1/2 tsp
•   salt as needed
•   pepper powder - 1/2 tsp
•   tamarind - a gooseberry size [15g]

  for masala :-

•   grated coconut - 1 cup [140g ]
• shallots - 2 - 3
• curry leaves - 2 springs
• coriander powder - 21/2 tbs [20g]
•  chilly powder - 2 tbs [15g]
• turmeric powder - 1/2 tsp
•  fenugreek power - a pinch
• asafoetida powder - 1/4 tsp

  for tempering

•   coconut oil - 2 tsp
•   mustard seeds - 1/2 tsp
•   red chilly - 2
•   curry leaves - 1 spring

 Method

  step 1 : preparing masala

• heat up 1 tsp coconut oil in a pan
• add in coconut and roast till golden
• switch off flame and add coriander powder,chilly powder, turmeric powder, fenugreek powder and asafoetida respectively
• allow it cool completely and then grind into fine powder without adding water

  step 2 : preparing curry

• wash and peel thw sanake gourd
• cut and remove the seeds
• slice into one inch size pieces
• add in snake gourd, small onion, green chillies, curry leaves,turmeric powder, pepper powder and salt
• saute for 1 minute
• then cover the pot and cook until the veggies are tender
• add tamarind juice and boil for 1 minute
• add in enough water; curry will get thickened as it sit, so add in water accordingly
• add jaggery powder
• bring to a good boil and then switch off the flame

  step 3 : tempering

• heat up 1 tsp coconut oil
• crack mustard
• add chilly and curry leaves
• pour it over the curry
• then cover it for 5 minutes 
• mix well 
• delicious curry is ready to serve
• serve with rice

Neyyappam Recipe Kerala Style

Neyyappam

 Ingredients :

• raw rice - 1 cup [230g]
• jaggery - 175g
• wheat flour - 3 tbs
• cumin - 1tsp
• cardamom pods - 4 - 5
• sesame seeds - 1 tbs
• a pinch of salt
• ghee - 1 tbs

Method

• soak the rice overnight
• crush jaggery and melt them along with 1/2 cup water
• strain the jaggery syrup and allow it to cool
• when the syrup is cool, grind the rice by adding the jaggery syrup little by little
• do not make it too fine, grind the rice coarsely
• add wheat flour and mix well
• add cumin, cardamom power, ghee and sesame seeds into the ground mixture
• the consistency must be of dosa batter
• allow it to ferment for 8 hours
• after 8 hours the batter may have thickened slightly
• the consistency has to be between idli batter and dosa batter
• heat up coconut oil in a deep frying pan
• when the oil is hot enough pour a ladleful of batter and fry on low - medium flame until golden brown, turning in between
• each time stir well  and then take batter for making neyyappam 

 Note

• the batter consistency and heat of oil are the key factors for perfect neyyappm