500 gm potatoes 1/2 tsp red chilli powder A pinch of turmeric powder 1 tsp salt Juice of 1/2 lime 3 medium onions, finely sliced 2 green chillies, finely chopped 3 tbsp oil 1/2 tsp mustard seeds 8 curry leaves 1/2 cup finely chopped coriander leaves
Method –
Boil the potatoes Peel and mash them coarsely Mix in the spice powders, salt and lime juice Heat the oil on moderate heat When hot, add mustard seeds and curry leaves Add the onions and fry till transparent Do not allow the onions to brown Add the potatoes and chillies and mix gently Garnish with chopped coriander leaves
Note – This Sabji can be used as a filling for masala dosa
4 cups (500 gm) all purpose flour + more as needed
Vegetable oil for frying
For the Glaze –
2 cups confectioner’s sugar, sifted
1/3 cup (80 ml) heavy cream or whole milk
1/2 tsp vanilla essence
Method –
Whisk the warm milk, yeast and sugar together in a bowl
Cover and allow to sit for 5 minutes
Once the mixture is frothy, add eggs, butter, vanilla, nutmeg, salt and 2 cups (245 gm) flour
Beat for 1 minute
Add the remaining flour and beat for about 2 minutes until the dough comes together and pulls away from the sides of the bowl
If needed, add more flour, 1 tbsp at a time. The dough should be slightly sticky
Knead the dough on a lightly floured surface for 2 minutes
Grease a large bowl with oil
Place the dough in the bowl, turning it on all sides to coat with the oil
Cover the bowl and let it rise for 1.5 hours to 2 hours
When the dough is ready, punch it down to release the air.Remove dough from the bowl and turn it out onto a lightly floured surface. If needed, punch down again to release any more air bubbles.
Using a rolling pin, roll the dough out until it is 1/2” thick. Using a 3-3.5” doughnut cutter, cut into 12 doughnuts.
Place the doughnuts on baking sheet lined with parchment paper or silicone mat
Loosely cover and allow to rest as oil is heated in a large and heavy pan
Add 2-3 doughnuts at a time and cook for 1 minute on each side
Place fried doughnuts on a cooling rack
To make the glaze, whisk all of the glaze ingredients together
Dip each warm doughnut into the glaze and coat both sides
Place back onto prepared rack as excess glaze drips down. After about 20 minutes, the glaze will set and harden