Deep fried or baked katoris are made with flour and filled with your favorite toppng and topped with sweet and sour chutneys.

Katori means a bowl.  Fried katories are delicious.  Baked Katories are healthier and equally tasty.  The dough requirement for both the katories is different.  Baked katoris dough is made with milk or yoghurt to keep it soft compared to fried ones that only need water to make the dough.

Ingredients

• 2         cups all purpose flour
• 1/2      cup oil/butter
• 1/2      tsp baking powder
• 1/4      tsp ajwan
• 1/2      tsp freshly crushed black pepper
• 1/2      tsp freshly crushed cumin
• 1/4      tsp salt
• 3/4      cup milk or yoghurt(water if frying)
• oil        for frying

Instructions

1. Preheat the oven to 350 degree F.
2. In a medium bowl add the flour and the rest of the ingredients and make the dough.
3. Wash and pat dry a muffin pan.  Turn it upside down and grease it with oil.
4. Roll the dough into a circle, big enough to cover the outer side of one muffin mold.
5. Bake them for 10-12 minutes or until the outer covering is brown.
6. Let it cool and remove the katoris from the mold.

For fried Katories

1. Roll the dough in a circle 1/8 of an inch thick.  prick the circle with a fork.
2. Grease a katori, place the katori in the centre and wrap the dough around it.
3. In the heated oil drop the katori wrapped with dough and fry it.
4. Oil will start filling in the katori, be careful.  using a tong carefully remove the dough from the katori and after draining all the oil pull the bowl out.  Place the bowl on a greased paper towel.
5. Continue frying the puri katori until it is light gold in colour, remove from the oil and let it drain.

Assemble the puri katories like bhel and serve.

 Spinach, chickpeas and sweet potato sausage rolls Ingredients

• 1             can chickpeas(400) gms
• 1/2         lb yam(orange sweet potato)
• 4             ozs frozen chopped spinach
• 2             oz feta cheese
• 1/2         red onion
• 2             cloves garlic
• 1             tbsp fresh ginger
• 1             tsp freshly ground cumin
• 1             tsp freshly ground black pepper
• 1/4         tsp ground nutmeg
• 1/2         tsp salt
• 2             tbsp fresh coriander, chopped
• 1             tbsp fresh parsley, chopped
• 1             pkt frozen Puff pastry, defrosted
• 1             egg
• 1             tbsp sesame seeds

Instructions

1. Drain the chick peas, in a food processor pulse the chickpeas to a rough puree.  Put this in a medium size bowl.
2. Grate the sweet potato and add this to the bowl.
3. Defrost the spinach and add this to the bowl.
4. Crumble the cheese and add this to the mix.
5. Finely chop the onion and add it to the mix.
6. Finely grate or chop garlic and ginger, add this to the mix.
7. Add the rest of the ingredients except egg and sesame seeds and mix well.
8. Lightly beat the egg and brush it all over the pastry sheets.
9. Cut the pastry about 3″ wide.
10. Place the vegetable mixture in the centre 1″ pastry, using your hands form it into a sausage shape the lenght of the pastry.  roll the pastry around the filling, as firmly as possible without stretching the pastry, until you have a roll shape with about 1/2″ overlap.
11. Egg wash each roll and sprinkle with sesane seeds.
12. Transfer the rolls to the freezer for about 30 minutes to set a little which will make it easier to cut.
13. Preheat oven to 400 degrees.  Grease a baking tray with butter or pam or line it with parchment or greaseproof paper.
14. Remove the rolls from the freezer, using a sharp knife, cut the rolls to your desired lenght.  Place the cut rolls onto a greased baking tray seam side down, and bake for 25-30 minutes until pastry is golden.
15. Note.  If the rolls collapse a bit during baking and the filling spills out, once the pastry is golden and they are out of the oven, using two desert spoons – one of either sides of the sausage roll – to gently push the filling into the pastry into a roll shape.

Although ground ginger is made from the same rhizome as ginger, it has a different flavor, so using fresh ginger is key in this cake.  When buying ginger, look for a root with smooth skin that is not dried out.

Serves 16

Ingredients

• 1             cup butter
• 5             eggs
• 1             cup milk
• 3             cups all-purpose flour
• 1             tsp baking powder
• 1/4         tsp baking soda
• 1/4         tsp salt
• 2             cups granulated sugar
• 3/4         cup packed brown sugar
• 2             tsp vanilla
• 1/2         cup finely chopped crystallized ginger
• 2             tbsp grated ginger
•                Citrus Topping(optional)

Instructions

1. Allow butter, eggs and milk to stand at room temperature for 30 minutes.
2. Grease and lightly flour 1 10 inch tube pan; set aside.
3. In a medium bowl, stir together flour, baking powder, baking soda, and salt; set aside.
4. Preheat oven to 350 degree F.
5. In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds.  Gradually add granulated sugar and brown sugar, beating until combined.
6. Beat in vanilla.
7. Add eggs one at a time, beating for 1 minute after each addition and scraping sides of bowl often.
8. Alternately add flour mixture and milk to butter mixture, beating on low to medium speed just until combined after each addition.
9. Gently stir in crystallized ginger and fresh ginger.
10. Pour batter into prepared pan.
11. Bake for 60 – 70 minutes or until a wooden toothpick inserted near centre of cake comes out clean.  Cool in a pan on a wire rack for 10 minutes.  Remove from pan;  cool completely on wire rack.
12. To serve, place cake on a serving platter.  If desired, spoon Citrus Topping over cake.

Citrus Topping

Ingredients

• 1-1/2       cups granulated sugar
• 1               cup water
• 1               cup thinly sliced kumquats
• 1               orange thinly sliced

1. In a medium saucepan, combine granulated sugar and water.  Bring to boiling; reduce heat.  Boil gently for 15 to 20 minutes or until mixture reduces to about 1 cup of thick syrup, stirring frequently.
2. Add fruit to syrup.
3. Return to boiling, reduce heat.  Simmer, uncovered, about 5 minutes or just until fruit is tender, gently turning fruit in syrup several times.
4. Using a slotted spoon, gently remove fruit from syrup.  Continue to boil syrup, uncovered, for 10 – 15 minutes more or until reduced to 3/4 cup.
5. Cool about 15 minutes.
6. Arrange fruit on cake; drizzle syrup.