Eggless doughnuts

Doughnuts are an extremely tasty snack. It can also be had for breakfast. Most of the places you buy doughnuts from add eggs. Here I am going to show you the easiest way to make doughnuts. There are 2 ways of making them, you can use any one which suits you the best.

Ingredients

1 cup maida/ all purpose flour (Read the post on what's in a cup before starting)

1/2 packet of milk powder

1/2 cup ghee

1 spoon yeast

1 spoon sugar

Cooking chocolate (optional)

Icing sugar (optional)

Cinnamon (optional)

Method

In a mixing bowl add the maida, milk powder and ghee. In a cup of hot water add yeast and sugar. Leave for about 5 minutes. Add the yeast and sugar with water in the maida mixture and make a dough. Leave the dough to rise by covering it with a moist muslin cloth for about 2 hours. After 2 hours, shape the dough in rounds with a hole by wrapping it around your first finger and rotating it round. Alternately, shape the dough in round using a rolling pin and make hole in the centre using a cork of a bottle. Make sure not to make a big hole in the centre. To cook there are 2 methods. The first method is to pre heat the oven to 180C. Bake the doughnuts for about 7-10 minutes or till light brown. Alternately you can deep fry the doughnuts in ghee. Top with melted chocolate and/or icing sugar. If you like the taste of cinnamon, add a pinch in the dough before adding the yeast and sugar mixture.

PS: To make the doughnuts look even more attractive you can use pink and blue colour icing. These icings are readily available in the market. Add a thick coat of the icing on top of your doughnut and sprinkle chocolate flakes. Always serve the doughnuts hot or warm. If you are not a big fan of icing you can also  sprinkle icing sugar with the help of a sieve and serve.

Raita

Raita is a versatile dip which can be served with starters, with biryanis or eaten as side dish along with the main course. You can play around with the ingredients as well.

Ingredients
Curds hung and beaten ( you can use masti dahi or low fat Greek yoghurt as well)
Peppers cut in small pieces
Onions cut in small pieces
Tomatoes cut in small pieces
Salt to taste
Red chilli powder
Oregano
Olives
Mint sprigs to garnish

Method
Blend the beaten curd using a hand held grinder. Add the vegetables and the spices. Blend again. At this point it should be noted that the vegetables should not be crushed. Make a fancy design using red chilli powder. Add about 5-7 Olives. Garnish with mint sprig and refrigerate for at least an hour before serving.

PS: The curd for the raita has to be thick to make it creamy. You can also add mustard seeds (rai) and boiled potatoes to the raita. Always refrigerate the raita before serving so it does not lose water.

Kale chana ke kebab

This starter is easy to make but be extremely careful when you grind the spices. If the spices are not blended properly the kebabs will end up tasting nasty and uncooked.

Ingredients
Black chick peas soaked over night and boiled
Potatoes boiled and mashed (DO NOT ADD SALT)
Fennel seeds (sauf)
Onion seeds (kalonji)
Green chillies cut in small pieces (use about 1 or 2)
A pinch of turmeric powder
A pinch of garam masala
A pinch of red chilli powder
A pinch of cumin seeds (jeera)
Salt to taste
Oil to shallow fry + 2 tablespoons to make the masala
Breadcrumbs to coat the kebabs

Method
In a wok heat 2 tablespoons of oil. Add onion seeds and fennel and sautee on low flame. Add the spices except salt. Mix well. Add the black chick peas. Mix well, add salt and ssautee for a minute. Switch off the flame and let the mixture cool down to room temperature. Blend the mixture in a grinder to make it in a fine lump. Remove in a mixing bowl. Add green chillies and the potatoes. Mix well. Add breadcrumbs. Mould the kebabs into shapes of your choice and shallow fry on a pan. Serve hot with mint and cilantro dip (see the post on dips for recipe).

Dips

Dips add colour to your starters and also make usual snacks interesting. Generally, green chutney and tamarind chutneys are made along with starters. Here I am going to share simple recipes for dips which taste unique and also starters you can serve them with.

1. Tartar sauce
This sauce is generally found with crisps. It can be served with nacho chips, crisps, french fries, potato wedges, garlic bread as well as kebabs. This sauce is easy to make and can be stored in air tight containers in the refrigerator for 3 days.

Ingredients
White sesame seeds (til) about a 25 gms
Curd hung and beaten ( you can use masti dahi or low fat Greek yoghurt as well)
Salt to taste
Pepper to taste
Mayonnaise 2-3 tablespoons

Method
Crush the sesame seeds and mix it with the hung curd. Beat well till the curd is thick and creamy. Add mayonnaise and beat well again. Make sure the curd does not start losing water. Add salt and pepper. Mix well. Refrigerate before serving. Top with a sprig of Cilantro to serve.

2. Cheese dip
This dip is easy to make and can be served with nacho chips. For that something different starter layer it over hot french fries to make cheesy fries. This dip should be consumed as soon as you make it avoid storing in the fridge.

Ingredients
Cheese spread (salted unflavoured)
Curd hung and beaten ( you can use masti dahi or low fat Greek yoghurt as well)

Method
In the beaten curd add the cheese spread. Beat well till thick and creamy. The cheesy dip is ready. Top with a sprig of Cilantro to serve.

PS: You need not add salt as the cheese spread has salt. You can also add pepper if you like.

3. Salsa
Salsa is a Mexican dip which is eaten with every starter imaginable. There are a lot of variations but here I am going to show you the simplest method.

Ingredients
Tomatoes diced 3 large
Garlic cloves muddled
Tomato puree 2 tablespoons
Salt to taste
Pepper to taste
Green chilli chopped in small pieces
Cilantro to add in the sauce and a sprig to decorate

Method
In a bowl put the tomato pieces. Add garlic and tomato puree. Mix well. Add salt, pepper, green chilli and cilantro. Mix well. Add a sprig of cilantro and serve.

PS: The salsa recipe is for people who like mild food. In case you like spicy food, add extra green chillies but avoid extra garlic it could leave a burning taste in the mouth.

4. Cilantro and Mint dip
This dip is a very unique and refreshing dip. Serve it with kebabs or have it as a side dish with your main course this recipe is sure to tantalise your taste buds.

Ingredients
Mint (Pudina) 12-15 leaves washed and muddled
Cilantro (Corriander) 12-15 leaves washed and muddled
Curd hung and beaten ( you can use masti dahi or low fat Greek yoghurt as well)
Salt to taste
Red chilli powder to taste
A sprig of mint and cilantro to decorate

Method
Add the muddled Mint and Cilantro leaves to the beaten curd. Beat again. Add salt and red chilli powder and beat till creamy. By this time the dip will be light green in colour. Add a sprig of mint and cilantro to garnish and refrigerate.

PS: This dip is best served chilled. After you make it make sure you refrigerate it for at least 2 hours before serving.

Chocolate, coconut and cashew ladoos

These ladoos are easy to make and yummy to eat. You can vary the taste and flavour as per your liking.

Ingredients
1 tin condensed milk
Cocoa powder
Marie biscuits (you can use digestive biscuits instead)
Dessicated coconut (500 gms)

Method
Boil the condensed milk for a minute or so till the milk thins a bit. Crush the biscuits in a grinder to a fine powder. Add cocoa powder. Mix the dry powder and see the colour and add more cocoa powder if desired. Add the condensed milk and make a paste in such a way that it can easily be moulded into a round shape. The ladoos should be immediately coat it in dessicated coconut. Do not refrigerate the ladoos as they can become hard.
For the coconut ladoos, boil the condensed milk. Add dessicated coconut and make a paste which can be moulded into ladoos. Immediately coat the ladoos in dessicated coconut.
For the cashew ladoos, in the previous recipe instead of dessicated coconut add powdered cashew nuts and mould the ladoos. Immediately coat them in dessicated coconut.

PS: As soon as the ladoos are made you should coat them in dessicated coconut else they'ss stick to each other. You should also make a slightly thin paste as that will make the ladoos soft. Never refrigerate the ladoos as they'll get hard. If you feel the ladoos are slightly hard, microwave them for 10 seconds before eating they'll soften up because of the heat.

Watermelon ale

Beat the heat with this refreshing drink. Easy to make the only drawback of this recipe is that it can't be stored it has to be consumed as soon as you make it.

Ingredients
Watermelon cut in small pieces
Sprite
Club soda (optional)
Mint leaves (Pudina) 2-4 per glass

Method
Put some pieces of watermelon in a tall glass. Make sure to remove the seeds. Make watermelon juice of the remaining pieces by simply grinding them in a mixture or using a hand held blender. Pour sprite over the watermelon pieces and make sure the glass is half full. Add mint leaves. You can crush the mint leaves or add them whole the choice is yours. Add watermelon juice to the mixture. You can add a hint of club soda if you like or just serve it without the same. Serve as soon as you make it.

PS: You need not add sugar as watermelon itself has sugar and so does sprite but if you like extra sweet juice add 1 spoon of sugar in the juice while grinding it. You can also make the watermelon juice and store it in a bottle and use it as and when required.

Trifle Pudding

Too many people home and wondering what to make for dessert? Here's a simple recipe which looks beautiful, tastes awesome and is super easy to make.

Ingredients
Strawberries (cut in segments)/cherries (cut in segments and de seeded)/oranges (fibres removed, de seeded and sliced)
Vanilla custard (1 packet but if making for 30 people or so use 21/2 packets)
Jelly (make sure that you use the fruit jelly that you are going to add to your trifle a different fruit and jelly will not taste good)
Mint springs to decorate (optional)
Chocolate chunks to decorate optional

Method
Make the jelly as per instructions. In the serving bowl add the cut fruit segments. Add the jelly when it comes to room temperature and allow it to rest. DO NOT MIX. Make the custard as per the instructions on the packet. Let the custard cool but do not let it get cold else it will get thick and pouring it over the jelly will be difficult. Add the plain custard over the jelly and refrigerate for a minimum of 2 hours. To serve, add cut fruit segments over the custard along with a spring of mint leaves. If you like the flavour of chocolate, you can also add small chocolate chips which are available in the market. Make sure not to add too many chocolate chip pieces unless you are making chocolate mousse trifle (see foot note).

PS: Never use different jellies and fruits while making trifle pudding as it will ruin the taste. Also add the jelly and custard at apt temperature it should neither be too hot or cold. If you are not a fan of fruits you can also make chocolate mousse trifle which tastes equally nice. While making chocolate mousse trifle, do not add chocolate chips in the trifle but add it for decoration. Also trifle puddings are made using berries and oranges do not make pineapple trifle as it tastes bitter. You can try making raspberry pudding as well.     

Brown rice salad

This recipe is ideal for a light yet filling dinner.

Ingredients
Brown rice soaked
Onion 1 large
Mushrooms 6-7 washed and cut into pieces
Garlic cloves 2-3
Peppers 1/4 cup
Olive oil to sautee vegetables and for dressing
Cilantro (Corriander/dhaniya)
Salt to taste and in dressing
Pepper for dressing
Mayonnaise (optional)

Olives to dress (optional)

Method
In a wok, heat 2 tablespoons of Olive oil (you can use  any oil of your choice but Olive oil is healthier). Add garlic cloves and sautee till golden brown. Add onions and sautee till onions are transparent. Add peppers and sautee till they are soft. Add mushrooms and sautee for a minute. Boil the brown rice. Add the sauteed vegetables and mix well. Remove from flame and place it in the serving bowl. To make the dressing, in a shallow bowl add 2-3 tablespoons of Olive oil. Add cilantro, salt and pepper and beat well. Top the brown rice with the dressing. Add Olives and serve hot.

PS: If you are making this recipe for children, layer it. In a serving bowl make a layer of brown rice. Make a thin layer of mayonnaise. Add the vegetables to the remaining rice and mix well. Make another layer of rice mixed with the vegetables. Add the dressing and olives on top and serve hot.

Layered salad

Layered salad is an ideal starter for a cocktail party and can also be eaten as a full dinner. This recipe is simple to make, healthy and tasty.

Ingredients
Boiled potatoes mashed (2-3 if making for family and about 7-8 for a party of 30 odd people)
Curds hung for 2 hours (You can use a packet low fat Greek yoghurt or Masti dahi as well)
Mayonnaise (Egg less mayo can be used if you do not  eat eggs)
Sweetcorn kernels boiled (Handful)
Onions (2 small or 1 large)
Peppers (1/4 of each)
Olives (To decorate)
Salt to taste
Oregano to taste
Red chilli powder to decorate

Method
to make the dip mix curd and mayo. Beat till thick and creamy. Put in the fridge. In a deep serving bowl make a layer of mashed potatoes. Coat a layer of curd and mayo. Put a layer of sweetcorn and onions. Add another layer of curd and mayo. Add the remaining vegetables except olives. Add a thick layer of curd and mayo mixture. Make a cross using red chili powder in such a way that 4 squares are formed. In each of the square put 3-4 olives each. Your delicious salad is ready. You can serve it immediately but if you are saving it for the later please refrigerate it else the curd will start losing water making your salad watery.

PS: This salad can be made and stored in the fridge for a maximum of 2 days. Always make sure to use hung curd while making the salad. Hang curd in a muslin cloth for 2 hours before making the salad. The salad should be stored in an air tight box. Do not deep freeze the salad as thawing it will ruin the taste. You can also experiment with other vegetables but avoid juicy vegetables like tomatoes. You can also add cilantro (dhaniya/corriander) and mint (pudina) in the salad as well as in serving.

Garlic bread

Garlic bread is loved by everyone. It is an ideal starter or a snack at high tea. Why get the frozen ones when you can make it at home easily?? Here's the simplest and the only recipe used for making garlic bread irrespective of whether you get it frozen or from Pizza Hut or Domino's. The trick to getting the perfect garlic bread is the bread. It has to be a French loaf bread. The normal bread consumed on a daily basis is not ideal for this recipe because when you bake it. it will get soggy and ruin the whole feeling of garlic bread.

Ingredients
Garlic cloves to taste (Do not use more then 10 at a time)
Butter 2 tablespoons plus for greasing
Cheese 2 slices/ 1 cube
Salt to taste
Oregano to taste
Parsley to taste (Fresh or bottled can be used)
Chilli flakes to sprinkle

Method
On a low flame, melt butter. Muddle the garlic cloves. Add cheese and allow it to melt. Stir continuously till almost a homogeneous mixture is formed. Add the crushed garlic and sautee for a minute. Add salt, Oregano, Chilli flakes and Parsley. If you like the sauce to be slightly thin add a little milk. Cut the French loaf either from the middle or diagonally. If you cut the bread diagonally, you will get round pieces of the bread and if you cut it from the centre, then you'll get Domino;s style garlic bread fingers. Apply little butter on the bread and then apply the garlic mixture with the help of a butter knife. If you are making Domino's style garlic bread, then apply butter on the top lightly and sprinkle oregano and chilli flakes. If you are making the normal round shaped garlic bread then you need not coat it with extra butter. Pre heat the oven to 180C. Bake the bread for 10 to 12 minutes or till light brown and crisp. Serve hot.

PS: The garlic sauce once made can be stored in an air tight container in the fridge for 3 to 4 days. Please do not deep freeze the sauce as the ice formed when condenses will ruin the taste. Also always thaw the sauce in quantities you need. Do not keep freezing and thawing the food at intervals as it will cause the food to spoil.

Tea

Love tea but concerned about the health effects of consuming excess of it? Well I have a perfect solution. Green tea is known to be goof for your health and your waistline but in itself it doesn't taste that nice. Well here's a simple recipe to make green tea exciting.

Ingredients
3-4 Green tea bags
2 Glasses of water
1-2 Tablespoons honey
6-8 Freshly cut strawberries

Method
Boil water in a saucepan. When boiled add freshly cut strawberries and green tea bags. Wait for it to boil or till the water turns light greenish-yellow in colour. Switch off the burner and add honey. Stir and remove the green tea bags. Serve hot.

PS: A serving suggestion. Add some strawberries in the cup you are planning to serve green tea. Add the green tea mixture over it. Try serving in transparent cups as the beautiful red and light green-yellow colour are eye pleasing and tantalises the taste buds.

Cappuccino

Love coffee but concerned about the ever increasing price?? Well here's the easiest guaranteed coffee recipe which will solve your coffee cravings. Presenting cappuccino!!

Ingredients
Coffee 2-3 tablespoons to taste
Sugar to taste
Milk 200 or 250 ml depending on the standard measures used in your kitchen

Method
Put the coffee in a cup. Make sure its a coffee cup which has a slightly narrow bottom but looks "taller" then the other mugs. Add 2-4 drops of water and whisk the coffee-water mixture till it is foamy. Add hot milk from a considerable height. The foam will rise automatically. Your cappuccino is ready. Easy isn't it? If you need to add sugar add it in the coffee before adding water and whisk it together. There is no harm in adding the sugar after the coffee is made but the coffee will remain bitter.

PS: If you want to try variations add Monin coffee sauce. These sauces are available at all leading coffee shops like Starbucks, Costa, etc. When the coffee-water mixture is whisked add a few drops of the sauce and then add the hot milk for that mind blowing Mocha or Hazelnut coffee. If you take coffee in a flask, always wash the flask thoroughly and dry it completely. The excess moisture if left in the flask will mingle and reduce the flavour of the coffee.

PPS: Why not make coffee time interesting? If you are having coffee with your near and dear ones at home get a saucer and put 1 or 2 Short bread cookies which will act as a filling agent and give your guests the feeling of having coffee at a retail outlet.

Sonika's special creamy sauce pasta

Ingredients
1 cup whole wheat/ white pasta boiled and drained
2 tablespoon Olive oil (or any other oil of your choice but avoid oils like mustard which can leave a pungent smell)
1/4 cup red, yellow and green peppers
1/4 cup mushrooms
2-3 cloves of garlic washed and peeled
2 tomatoes washed and diced
2-3 spoons of tomato puree
Milk as required
Salt to taste
Oregano to taste
2-3 Cheese slices
1/2 cup mozzarella cheese to garnish

Method
Boil the pasta and rinse it in cold water in a colander and leave aside. In a wok heat the oil. Add garlic cloves and sautee until light brown. Add peppers and mushrooms and sautee for a minute. Do not sautee the mushrooms for a long time as it will release moisture hence making the sauce very watery. If you like the peppers cooked properly then add mushrooms when the sauce is about ready. Add the tomatoes and toss. When the tomatoes soften, add the tomato puree and cook for a minute. Add salt. Add milk as per requirement i.e. if you like the pasta to be creamy and saucy, add more milk and less if you want it to be dry yet tasty. Break the cheese slices in small pieces and add to the sauce. Add the pasta and let it simmer for a minute. For a creamier sauce you can add the cheese first along with milk to which you can add the sauted vegetables. For the finale, preheat the oven to 180C. Remove the pasta in an oven safe dish. Top the pasta with grated mozzarella cheese. Bake it for 7 to 10 minutes or till the mozzarella has melted. Serve hot.

PS: The pasta looks good in itself but if you would like it to be even more fancy, chop thin slices of tomatoes. Lightly roast it in Olive oil along with Oregano. Put the roasted slices on top of your baked pasta to make it even more lively. You can also top it with extra oregano. Also note that the bottled oregano and cheese has a lot of salt so you can add a little less salt in the sauce.  

What's in a cup?

You will be wondering as to why is there a special post about measurement. This is because there is a difference in a standard Indian cup and American cup measures. All the recipes here are based on a standard Indian cup.

A standard Indian cup measures 200 ml whereas a standard American cup measures 250 ml.

Welcome!!

Hello everyone

Welcome to Sonika's kitchen a not so very high tech place where I shall share easy to cook, healthy and tasty recipes. Most of the recipes here are collected from different cookbooks, cookery shows and some are made by sheer imagination. Follow the recipes to create something new and unique and entertain your friends and family. Please do put forward your suggestions.
Happy cooking!!
Sonika