Jelly Doughnuts

Take 1 oz of bread dough and 1/2 teaspoon jam of your preference.  Place jam on dough and pinch edges to seal and form into balls.  Let rise, then deep fry!  Sprinkle with icing sugar and enjoy.

If you’re filling with meat, make sure you keep away from jam ones.  Even meat eaters would be grossed out to bite into a doughnut and find meat instead of sweet and lovely jam.

Kheema Rolls

I dislike leftovers.  What’s nice is when you freshen a leftover up and turn into something spiffy.  Something so spiffy that might lure a non-meat person into wanting to grab it, because well, when there’s meat inside a roll, how is one to know?  That’s the magic of a meat roll.

8 oz bread dough
6 oz kheema curry
1 oz mozzarella cheese
1 egg yolk, beaten
Sesame seeds

Divide dough into 1 ounce pieces and flatten slightly.

Mix together kheema curry and cheese.  Spread mixture evenly on the pieces of dough.  Seal, meeting the edges together and shape into a ball.

Glaze the rolls with egg, and sprinkle sesame seeds. Let the rolls rest until they have risen, about 30 minutes.

Bake at 350°F (175°C), until rolls are nicely golden.

Kheema Pizza

12 oz bread dough
6 oz marinara sauce
6 oz kheema curry
4 oz mozzarella cheese
4 oz cheddar cheese
Red and green bell peppers
Olives

Make bread dough, following the recipe provided in the link or your own recipe.  If using the recipe provided, omit potato, as it makes the dough too soft and you’ll want a crisp crust.

Dust surface with cornmeal and roll dough out to a thin 16″ circle.  Place dough on the pizza pan.

Spread sauce evenly, followed by the kheema curry.  Top it off with cheese, bell peppers and olives.

Bake at 350°F (175°C), until cheese is slightly golden, about 20 minutes.

Fluffy White Bread

I seem to slip in and out of these phases with bread. I love it, but a lot of the times, I just pass on having it plain. Then I discover the joy of salted butter and slices of cheddar cheese and I feel like Heidi, except that unfortunately I don’t get to sit atop on a grassy mountain surrounded by beautiful flowers and cute goats.  I’ll take what I can get though.  Now my stomach feels deprived and is crying out.

2 teaspoons yeast
10 oz water
1 potato, cubed
2 eggs
1 teaspoon fennel powder
1 teaspoon salt
16 oz all-purpose flour
2 tablespoons butter/ghee/oil
1 egg yolk, beaten
Sesame seeds

In a deep dish, dissolve 2 tablespoons of flour with the yeast in 2 oz of water. Set aside for about 15 minutes, until the mixture becomes foamy.

In a saucepan, bring remaining water and potato to a boil. Reduce heat to low and let simmer until potato is done, about 15 minutes or when the potato is soft and breaks apart easily when poked with a skewer. Let cool, and blend with eggs, fennel powder, and salt, until smooth.

Add blended mixture to the yeast mixture. Add flour and butter and knead until smooth. Due to the potato, the dough will be slightly sticky.

Cover the dish with plastic wrap or place dough inside a plastic bag.  Let dough rest until it is double in size.

Dust your hands with flour and shape the dough into 3 1/2 oz balls. Glaze the rolls with egg, and sprinkle sesame seeds. Let the rolls rest again until they have doubled in size, about 30 minutes.

Bake at 350°F (175°C), until rolls are nicely golden.

Yield: 12 (Of course you can make 2 oz balls for a slightly larger yield if you don’t want or need large rolls.)

Bombay Sloppy Joes

I saw this recipe in the Food Network magazine last week.  I thought I’ll get around to making it, but I forgot about it, and then my father had to take the magazines back to the library and I was like eh whatever.  Today out of the blue as I was [attempting at] cleaning the living room, or really just stacking up the piles of books neatly, my mother suggested making sloppy joes.  The recipe is on the Food Network website and can be found here.  Naturally, my mother looked at the recipe and decided to change it up a bit, so this what we ended up doing!

Ingredients
2 tablespoons ghee
1/2 large white onion, finely diced
1 serrano chili, chopped in four
1 teaspoon cumin seeds
3 prunes, chopped

4 small red tomatoes
1/4 cup tomato sauce
1/4 cup barbecue sauce
1 tablespoon ginger
1 cup water
2 cloves garlic
Yes, there *is* more….