At a traditional German Christmas table, stollen is likely to appear as a beloved part of breakfast or as a conclusion to the holiday meal. A stollen begins as a sweet, rich yeast dough, which is then accented with dried fruits and nuts, and baked until golden brown.
Stollen’s richness is similar to that of brioche, but dried fruit makes it sweeter and gives it a more interesting texture. Serve this rich holiday treat in thin slices as breakfast bread or with afternoon tea. Like fruitcake, stollen improves with age and can be made up to three weeks in advance.
1 cup currants
1/4 cup cognac
1 1/4 cups golden raisins
1/4 cup orange juice
5 1/2 cups all-purpose flour, plus more for dusting
6 tbsp sugar
1/2 tsp salt
1/4 tsp ground mace
1/4 tsp freshly grated nutmeg
1 cup milk
10 tbsp unsalted butter, plus 3 tbsp melted
1/4 cup warm water (about 110 degrees)
2 packages active dry yeast (5 teaspoons)
3 large eggs, lightly beaten
grated zest of 2 oranges
grated zest of 1 lemon
3/4 cup chopped citron
1/4 cup chopped dried apricots
1 1/4 cups blanched almonds, coarsely chopped
Confectioners’ sugar, for dusting
In two separate bowls, soak currants in cognac and golden raisins in orange juice; set aside.
In a large bowl, sift together flour, sugar, salt, mace, and nutmeg; set aside.
In a small saucepan, combine 1 cup milk and 10 tablespoons butter over medium-low heat until butter is melted. Let stand until lukewarm, about 5 minutes.Pour 1/4 cup warm water into a small bowl; sprinkle with yeast, and let stand 2 to 3 minutes. Stir to dissolve yeast completely.
Add the dissolved yeast, warm milk mixture, and eggs to the flour mixture. Turn the dough out onto a floured work surface, and knead until fairly smooth. Transfer dough to a large bowl.Add currants and raisins in their liquid, orange zest, lemon zest, citron, apricots, and almonds, and then work them into the dough with your hands.
Transfer dough to work surface, and knead for about 10 minutes. If the dough is sticky, knead in more flour, but be careful not to overwork.Butter a large bowl with 1 tablespoon melted butter. Place the dough in the bowl, turning to coat. Cover with a kitchen towel, and let rise in a warm place until doubled in bulk, 1 1/2 to 2 1/2 hours.Preheat oven to 375 degrees. Punch dough down, roll into a rectangle about 16 by 24 inches and 1/4 inch thick. Starting with a long side, roll up tightly, forming a long, thin cylinder. Carefully transfer dough to a Silpat- or parchment-lined baking sheet; join ends together, pinching with fingers if necessary to make it stick, forming a large circle.Using sharp kitchen scissors, make cuts along outside of circle, in 2-inch intervals, cutting 2/3 of the way through the dough. Twist each segment outward, forming a wreath shape with all the segments overlapping.
Cover dough with a clean kitchen towel; set aside to rise for 30 minutes. Dough will rise only a little bit.
Brush dough with remaining 2 tablespoons melted butter. Bake until golden brown and crusty, about 45 minutes, rotating halfway through.
Place baking sheet on a wire rack to cool.
Dust with confectioners’ sugar before serving.
To Make 4 smaller Stollen:
You can divide the dough into quarters, roll each quarter in to an oblong 3/4 inch thick and 14 inches long. Brush with melted butter, fold in half and follow instructions from 6.
Kachories are crispy, flaky shells with a delectably spicy filling of cooked and seasoned yellow moong dal, every bite of these kachoris is worth a fortune! these can be eaten as a snack, or along with your meals. This dish gets a protein boost due to the moong-based filling, making it a great choice for kids. Take care to deep-fry these kachoris on a very slow flame to ensure even cooking and also to make the crust nice and flaky.
In a medium bowl, soak daal for a couple of hours.
Drain the daal.
In a large saucepan, heat the oil on med hot heat. Add the curry leaves, mustard seeds, and cumin seeds.
When the seeds start to pop, add the coconut and the daal. Mix well and cook on medium heat for 5 minutes. Add the fennel, cumin green masala and a 1/4 cup water and mix well. Let it cook on medium heat for about 10 minutes. The daal should be soft to the touch.
Add the salt, lemon juice, sugar and cilantro. Mix well. Let the mixture cool completely.
Meanwhile make the dough.
Make the dough.
In a medium bowl, add salt to the flour and rub in the oil.
Use enough water to make a soft dough.
Cover and leave it aside.
When the filling is cold, take a tbsp full and form a ball.
Divide the dough into 25. Roll each dough into a round ball.
Flaten the ball into a puri about 2 1/2 inches round.
Put the filling in the centre of the puri, bring the edges together, pinch the edges together.
In a wok, on medium heat, heat the oil and fry the kachori for about 10 minutes, turning them a couple of times. They sould be light gold in colour and crispy.
Sheer Khurma or Sheer Khorma(literally means “milk with dates in Urdu) is a festive vermicelli pudding prepared by Muslims on Eid ul-Fitr in India, Pakistan and Bangladesh. It is a traditional Muslim breakfast, and a desert for celebrations. Sheer (in Sunskrit has a same meaning as Milk), is Persian for milk and Khurma is Persian for dates. This dish is made from dried dates.
This special dish is served on the morning of Eid day in the family after the Eid prayers as breakfast, and throughout the day to all the visiting guests.
You will find a few different recipes for this. This is my mum’s recipe. This was dinner served with Puri and Batata no Shak
1 Be tbsp butter
2 oz sev(vermicelli)
1 lt homo milk
1/4 cup sugar
1/4 tsp crushed cardomon seeds
1/4 tsp nutmeg powder
A few strands saffron
1/4 cup chopped finely, almonds and pistachio
2 tbsp finely chopped dates(optional)
1 tbsp raisins (optional)
In a large saucepan, melt the butter and fry the vermicelli till it golden brown in colour, about 5 min.
Add the milk, bring it to a boil, reduce the heat to mark 4, add the sugar, and spices and let it cook on low heat stirring frequently till the vermicelli is soft and the mixture is thick, about 15 minutes.
Dosa is fermented crepe made from rice and black lentils(urad daal) batter. It is a staple dish of south India. It is also popular in other parts of India, and other countries like, Sri Lanka, Malaysia and Singapore.
You will find a lot of different recipes of the dosa filling.
3 cups idli rice
1 cup urad daal
1 tsp fenugreek seed
1 tsp salt
1/4 cup vegetable oil
1 tbsp urad daal
1 tsp mustard seeds
10 curry leaves
1 lb thinly sliced onions
1 tbsp green masala
1 tbsp corriander powder
1/2 tsp haldi (turmeric powder
1/2 tsp Garam Masala
1 tsp salt or to taste
1 lb potatoes, peeled and diced to 1/2″
Juice of 1 lemon
2 tbsp chopped cilantro
Red Chilly Paste
2 tbsp chopped cilantro
2 tbsp chopped onions
Rinse the rice and daal seperately and soak it in water overnight. Add the fenegreek seeds with the daal.
In the morning drain the daal and reserve the water.
Drain the rice.
In a liquidizer or food processor grind the daal to a fine paste using the daal liquid as needed.
Grind the rice to a fine paste using the daal liquid
Mix the two together, the consistency should be like a pancake mix, quite thick.
Leve this to ferment in a warm place overnight. In cold places it will take 24 hours. The mixture should have doubled in size.
Heat up the tawa to medium hot(if you drop some water on it, and the water disappears rightway, you know the tawa is ready). brush the tawa with oil.
Pour 1/2 cup mixture on the tawa and with the back of the laddle in circular motion, spread the mixture into a 10″ round. the crepe should be thin.
Brush the top with oil, turn it over, cook for 1 min, turn it over again, spread it with red Chilly paste, sprinkle it with chopped onions and cilantro.
In the middle of the crepe put in about 3 tbsp of potato filling and roll it over.
Serve it with the chutney and Sambal.
Red Chilly Paste
1/2 cup roasted chana daal (daria)
5 red chili pepper
5 cloves garlic
1 1″ ginger piece
1/2 tsp salt
Juice of 1 lemon
In a food processor, grind everything to a fine paste.
1 tsp oil
1/2 cup peanuts
1/4 cup fresh coconut
4 green chillies(or to taste)
1 1″ piece ginger
2 dried red chillies(optional)
1/2 tsp salt
1 tsp vegetable oil
1/4 tsp mustard seeds
1/4 tsp cumin seeds
4 curry leaves
In a frypan heat the oil.
Fry the rest of the ingredients for 3 minutes.
Make a smooth paste in a food processor.
Heat the oil in a frypan, add the rest of the ingredients.