Cashewnut Doughnut

Ingredients:
All purpose flour - 2 ½ cups, sifted
Butter - 4tbspn
Sugar - 1 cup
Yeast - 1 packet
warm water - 2tbspn
Milk - ½ cup
Ground nutmeg - ¼ tspn
Whole cashewnuts - 25 no,powdered in blender
Egg - 1 no
oil for frying
How I Made:
Bowl 1:Mix yeast with the warm water.Leave for 5 to 10 minutes until yeast foam and bubbles.
Bowl 2:Melt the butter in microwave.Do not overmelt but butter should be in dissolved stage.Add warm milk and mix well.
Bowl 3:Whisk the egg and sugar until the sugar is dissolved.Transfer the bowl 2 mixture and whisk.Add bowl 1 ingredients and combine well.
Bowl 4:Mix flour,nutmeg ,cashewnut powder by adding the bowl 3 ingredients with spoon.Knead into soft dough.Apply vegetable oil and cover with a cloth or airtight container and keep in
a warm place to rise for 2½ hours.
Sprinkle flour on a wooden board and roll the dough into a ½" thickness.Cut the dough with the heart shaped cookie cutter.Sprinkle flour on a parchment paper and place the doughnuts and cover them to rise for 30 minutes.Preheat the oil and drop one doughnut at a time and fry light golden color in medium flame.Turn and fry to get the same color.Strain the doughnuts on a paper towel.Roll the doughnuts into the regular sugar or confectionary sugar.Serve warm .



Chocolate glaze :
Butter - 2tbspn
Cocoa - 2tbspn
Hot Water - 3tbspn
Powdered sugar - 1 cup
Vanilla extract - ½ tspn
Melt butter in a pan in low heat.Add Cocoa and water.Stir with ladel until mixture is thick.Remove from fire and add powdered sugar,vanilla extract and stir well.

Dip doughnuts into chocolate glaze. Lay parchment paper under the wire rack and place coated chocolate doughnuts on wirerack.Coat with toasted nuts at this stage.optional)

Brandysnap baskets is one of the recipe which I got inspired by lovely Haalo.
Hazelnut doughnuts(Haalo's) came in my mind when i came to know about tartelette's Time to make doughnut event but I have shelled one so decided to do with cashewnuts.
Love the taste of cashewnutty doughnuts glazed with chocolate.Made sufganiyots filled with cran pom jam tasted great.
Here goes my CashewnuttyDoughnut Hearts to Time to make doughnuts event by Tartelette.

Green Garbanzo with Magda Squash

Ingredients:
Green Garbanzo/Hare chole - 2 cups
Magda Squash - 1 no,chopped
Onion (big) - 1 no,chopped
Tomatoes - 1 no ,chopped
Tomato paste - 1 tspn
Green chillies - 2 no,
Garlic - 3 no,crushed
Ginger - 1" size,chopped
Bay leaves - 2
Cloves - 4 no,crushed
Red chilli pwd - 1 tspn
Dhaniya pwd - 1 tspn
Turmeric - a pinch
Salt to taste
Milk - ½ cup
lemon juice - 2 tspn
Mint for garnishing
Oil for cooking
Water for cooking.



How I Made:
Heat Oil in a big sauce pan fry chopped garlic and crushed ginger in low flame
until raw smell leaves.Add bay leaves stir for a while and chopped onions,slitted green chillies and saute well.Add diced tomatoe ,salt,turmeric and cook in medium flame.Add chopped squash ,tomato paste,dhaniya pwd,red chilli pwd,crushed cloves and stir evenly.Sprinkle ½ cup of water and cook by covering with lid for 5 or 8 minutes.Add hare chole and stir to coat the spice mixture evenly.Sprinkle 4 tspn of water and cook in medium flame.Add milk to the pan and stir well to mix in the gravy and cook for 3 minutes in low flame.Adding milk gives the creamy texture to the gravy.Garnish with mint leaves and serve hot with chapathis.
Squeeze lemon juice according to taste at the time of serving.