In in large saucepan cook pineapple. Bring to a boil stirring occasionally. boil gently for about 10 minutes.
Add sugar and lemon juice, boil stirring constantly to prevent scorching, until mixture reaches gel stage*, about 10 minutes.
Pour a small amount of cooked recipe on a cold plate and place it in a freezer for a few minutes. The product is gelled if it does not run together when separated with a spoon. While doing the test remove the mixture from the heat to prevent over cooking.
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.