Skip to main content

Donuts?



Isn't that a gorgeous tray of golden fried, sugar crusted donuts.

Except it isn't! What you see up there are in fact sugar donut muffins. This was the first recipe I thought of the moment I had a successful batch of caramel sauce.

When Valerie filled her muffin tins with batter and added a drizzle of caramel on top, she fully intended the caramel to sink in the middle and become a filling for a muffin.

My caramel sauce must be heavier for it sort of sunk and then created donut holes. Which is fab because I seem to have accidentally discovered a dessert that looks like part muffin, part donut. And once brushed with butter and dipped in sugar, tastes better than either!
Labels:

Comments

Suganya said…
Yummy looking donuts.... Nice Pic. Turned out perfect for u... YUM!
April 26, 2011 at 11:59 PM
Swati Sapna said…
Hey, I have recently started following ur blog and love the recipes, the pictures and the uncluttered layout. You have a great space here :) and im super thrilled with ur other blog! Im a complete bookworm and there are some books that jus call out to the foodie in you :D its a fab idea!!
have got an award for you on my blog... consider it a getting-to-know-each-other ritual...lol!!
do check it out.
April 27, 2011 at 12:32 AM
Srivalli said…
Those look so fab Simmi..this is what is called accidental wonder?..very nice
April 27, 2011 at 10:27 AM
Kalyan Karmakar said…
where were these at breakfast? sob...looks yum
April 27, 2011 at 11:55 AM
CurryLeaf said…
WOW AWESOME. Must try this Simran. Accidents are welcome if we get wonderful results. I was thinking it was baked donuts.
April 27, 2011 at 12:12 PM
Saucy Siciliana said…
These doughnuts look so appealing. I lived in New Delhi for 5 years with my family but we never managed to see Bombay. We love Indian food and we miss India so much. I found you through my friend theweekendepicurean and I-m following you from Trapani, Sicily.
April 27, 2011 at 11:19 PM
Unknown said…
Oh wow. Those look amazing, and I remember Val's description of these. Wanted to make them ever since :)
May 6, 2011 at 9:42 PM
Post a Comment

Popular posts from this blog

Kadhi Chawal

I just can't think of what to write today. That's what my absolute favorite meal does to me, I just want to stop talking and dig right in. So I won't ramble and go straight on the recipe for kadhi. First, make the pakoras that would go in the kadhi. Slice an onion lengthwise. Make a batter with 1/2 cup chickpea flour (besan), salt, red chilli powder and water. Dip onions in this batter and deep fry until crisp. Keep aside. Now blend 1 cup yogurt and 1/3 cup besan into a paste. Add 3-4 cups water to make a very thin blend. Heat a tbsp of oil in a pan. Add a tsp each of mustard seeds, cumin seeds, ajwain (carom seeds) and methre (fenugreek seeds). Let splutter for a few seconds. Now add a large onion, cut lengthwise into thin slices and cook until browned lightly. Pour in the yogurt/besan mix and add 1 tsp turmeric powder, 1 tsp salt and 1/2 tsp red chilli powder. Bring to a boil, reduce the heat and let simmer for at least half an hour. You have to stir this occasio...
17 comments
Read more

Bibimbap

This is the reason I love taking part in Taste & Create . There is so much new to learn and try when you meet new partners. This month, I am visiting Kitschow in Vancouver for a course in Asian cooking. She also tries a lot of other cuisines, but wok is her favorite way to cook. I first thought I'd find very little vegetarian choice at her place. But as luck would have it, she has recently done a lot of vegetarian cooking and eating for lent and I had a virtual rainbow to pick from. Everything looked so delicious it was tough to pick one. I picked the one with the cutest name : Bibimbap . Bibimbap is a Korean rice, usually topped with beef and vegetables but Kitschow made a vegan version for Lent. The recipe has three parts. First you cook the rice. Then, when it's almost done but is still moist, you arrange vegetables on top so it looks colorful and pretty. For the vegan version, Kitschow just put raw veggies there and let them cook in the steam. But I liked the i...
13 comments
Read more

Dukkah

Talk about myths busted. I went to Dubai planning to buy zat'ar, the fragrant herb and spice mix. And Dukkah, the interesting blend of nuts and spices. Not sumac, because I still have a pack left in my fridge. So zat'ar was easy - every Carrefour supermarket had that one. But no one had dukkah and I was like, how can they not have dukkah? It's a middle eastern thing, right! But well, they don't sell dukkah in Dubai, so I came back and armed with recipes from 10-odd blogs (all roughly the same), I set to make my own. The key to making dukkah is : line up all your ingredients, toast each of them separately in a heavy non-stick pan till they are fragrant and lightly roasted, then put everything in a blender and grind coarsely. This is your dukkah. Now dip your bread in olive oil, then dip it in dukkah and indulge. A final word of warning: this can be highly addictive. And finally, my list of ingredients: 1/4 cup almonds 2 tbsp coriander seeds 1 1/2 tbsp sesame...
14 comments
Read more