Daring Bakers- finally after a brief hiatus

I am back at DB after a while now- this month while I could not eat what I made, I sure did have fun especially because I could finally Susan’s lovely recipe to test.

The October 2010 Daring Bakers challenge was hosted by Lori of Butter Me Up. Lori chose to challenge DBers to make doughnuts. She used several sources for her recipes including Alton Brown, Nancy Silverton, Kate Neumann and Epicurious.

Here is my take on Susan’s fat-free vegan donut recipe

Dry ingredients

1/2 cup whole wheat pastry flour
1/4 cup unbleached flour
1/3 cup sugar
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1/4 tsp ground cloves
1/4 tsp freshly ground nutmeg
1/4 tsp freshly ground cardamom

Wet ingredients
1/2 cup low-fat soymilk
1/2 tsp vanilla extract
3 tbsp soy yogurt (plain or flavor of your choice)
1 tbsp lemon juice
1 tbsp water

For the glaze:

1/2 cup packed light brown sugar
1/2 tsp vanilla extract
2 tbsp orange juice

Preheat oven to 325. Spray a mini-donut pan with canola oil.

Mix the dry ingredients together in a bowl. Combine the wet ingredients in a measuring cup. Pour the wet into the dry and mix well.

Spoon in the mixture carefully, fill it to about 2/3 rd of the way.  Bake for 8-12 minutes, until tops are done.

Remove from oven and allow to cool on a wire rack for a few minutes. Carefully run a toothpick around the edges and centers of the molds to unstick the donuts.

Wash the pan and repeat with the remaining batter.

Once the donuts are cool, prepare the glaze by mixing the light brown sugar and vanilla extract well with orange juic.  (If the glaze seems too thin, add more sugar; if too thick, add more water.) Dip or drizzle the glaze on the donut, just the top. (The bottoms are very spongy and shouldn’t be dipped.) Be careful to dip the donut very briefly or it will absorb too much of the glaze. Allow to dry before serving.


Now what better than warm donuts for a cool October, perfect challenge- thanks Lori!

Well well, the wise guy could not obviously wait for the glaze to dry- I said taste and see, he quickly popped three! I did have enough left to take over to a friend’s place- they loved it. I got a kick when she said she could taste the cardamom! As for the short-of-5-teeth me, I devoured mine with a nice big scoop of coffee-toffee yogurt ice cream.

On my plate this evening…

A Botswanan cabbage curry with mint rice
Botswanan cabbage curry, a very simple mildly spiced dish- recipe source
1 tomato, chopped
1/2 onion, sliced
1 tsp ground ginger
1 tbsp dried oregano, crumbled
1 tsp thyme
1 tsp dried Kashmiri chillie, crumbled
1 small white cabbage, shredded (this I would say about 2- 21/2 cups of shredded cabbage)
Olive oil
salt and pepper to taste
Add the oil to a pan and when hot use to fry the tomato and onion for about 5 minutes. Add the herbs  and stir to combine then add the cabbage. Stir to mix then reduce the heat and cook, partially covered, until the cabbage is soft (stir occasionally). The cabbage should be completely soft when done but will not have colored at all.

Mint rice, source here

1 large onion, finely sliced
1 tbsp oil
1/2 tsp shahjeera
1 tsp ginger garlic paste
whole garam masala (4 cloves, 1″ cinnamom, 1 elachi, 1 star anise)- I ground these coarsely after roasting them for a few minutes on dry heat
salt to taste

1 1/2 cups cooked brown rice

Make a paste
1 cup chopped pudina  and cilantro leaves, packed
3 green chillis
2 tbsps grated coconut


Heat oil in a pan, add shahjeera and bay leaf and saute for a few seconds. Add the sliced onions and saute for 4 mts. Add the ginger garlic paste, the coarsely ground spices and pudina-cilantro paste. Saute for another 5 mins or so.
Add the cooked rice and saute it till everything is combined
Serve hot with raita, papad or any curry of your choice.

I made everything super-spicy, but despite that I loved the flavors in the cabbage curry. The mint rice was tasty but I should have cooked the rice along with the mixture or at least used basmati instead of brown rice (made it all the more wetter!).

Well well…

Now how long has it been- a month since my last post! Time really flies- after a whirlwind of September and what looked like a torrential start to October, I was hoping to get back to regular blogging but of course ” man proposes…”. So here I am partially back and unable to eat much due to the removal of not much, just 5 of my teeth. Did I ever mention- I hate dentists!
I wanted to start this series this past week – “On my plate” to give y’all a glimpse of what cooks at chez moi everyday. But right now have encountered a bit of a setback with my dental surgery.
On my plate tonight- a salad with red leaf lettuce and pears, an omlette and simple dal chaval. 

Rachel Ray’s 4 star salad, source here 
1 lemon, juiced 
3 tablespoons olive oil 
2 hearts of romaine lettuce, chopped 
1/2 red onion, thinly sliced 
3 small pears (the smaller variety, I forget their name)
1 tablespoons dried thyme
1/4 cup finely chopped mint leaves 
Salt and pepper

Place the lemon juice in the bottom of a bowl and whisk in oil. Add lettuce, onions, pear, thyme and mint to the bowl and toss. Season the salad with salt and pepper, toss again, taste to adjust seasonings and serve.

Minimalistic masoor dal
1 cup masoor dal
a pinch of turmeric
salt and pepper to taste
For tadka
1 tsp mustard seeds
1 tsp cumin seeds
a handful of curry leaves
about 1 tbsp ginger, finely chopped
green chilli, split
Cook the masoor dal with turmeric, salt and pepper (I pressure cooked it). While the pressure cooker is cooling, prepare your tadka- heat a pan with oil in it. Once oil is hot add, the mustard and cumin seeds. After the seeds splatter, add the curry leaves, ginger and a split green chilli. Add the dal the tadka along with some water to thin it out (I love my dal thin!) and let it come to a boil. That is it- you are done!
Minimalistic Omlette
2 eggs (one egg yolk plus two whites)
1 tsp dried basil
1 tsp dried thyme
salt and pepper to taste
cayenne pepper 
Beat everything together, and cook in a pan with a little bit of oil.

Now I am not sure if the guest was impressed but I sure was- I mean I cannot believe that I came home from cook and gathered all my enthusiasm to cook this simple, healthy yet flavorful dinner. Mm..mm..mmm…