Apple Fritters | Easy Apple Ring Fritters ~ Easy Festival Dishes

>>  Wednesday, November 26, 2014

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For the final day of Festival Dishes under BM# 46, I thought Apple Fritters would be the best option! I have been reading about apple fritters for the longest time. When I visited USA couple of years back, one of the few select dishes was this. Especially those fritters that had cinnamon drizzled on top. Even for not such a sweet craving person like me, it was sinfully delicious. Another bread that I simply loved was that Cinnamon Swirls. It was a longish stick sort of a dessert, that was simply got melted when I dug into it.

Anyway after so many years, I finally came around making it. Kids were pretty excited. Hubby dear wa travelling and it was pretty much left to our choice of food. I decided to make this ahead of their dinner, and the fritters got vanished more so because of the chocolate sauce I had kept on the side. Well I had to tempt my boys right. This was the first time they were eating a sweet fritter. Peddu so much so suggested I could've made some aloo fritters as well. 
So you know I ended up eating this along with Konda. Trust me, it was so delicious. What was there not to like! It was sweet, it had cinnamon. Cinnamon brings out the best in me, rather a fond feeling of holidays and fun time. Maybe it was a time associated with a different period.

These apple fritters surely make you crave for more.

And don't forget to check out the other dips I had made for Tomato Basil Loaf





Apple Fritters

Apples - 1 cup
All purpose flour - 1 cup
Sugar - 3 tbsp
Cinnamon powder - 1 tsp
Baking powder a pinch
Oil for deep frying

How to make the fritters

Core the apple and peel the skin off. Cut into rings.

Make a batter of the flour, sugar, cinnamon and baking powder with just enough water for a dripping batter.

Heat oil and coat the apple pieces into the batter and gently drop in the hot oil.

Cook on both sides and drain.

Serve with powdered sugar dusted on top with chocolate sauce!


Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 46

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How to make Cheeslings ~ Easy Festival Recipe

>>  Tuesday, November 25, 2014

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For the second day of BM#46, under Festival Dishes, I decided to make Cheesling. I read that these Cheeslings are made during Christmas time. If you must ask me, I would say these can be made anytime, they are so addictive and melt in the mouth types. Of course I was doing a quick batch and ended up deep frying these. However I know these would turn out great when baked as well. I will be planning to make this in oven soon.

I know it's a oft beat cliche! Days are flying literally! I felt we just had Jan pass by and it's already November now! Planning for Holiday recipes and having a Christmas holiday. Then it will be Jan very soon. I know I am ranting. With kids growing up so fast, I am caught up with everything that's so quickly passing away. I can't believe Konda is already in her ninth grade! We are teaching the boys ourselves, mostly by Konda and it was a proud moment when we got to know that boys have done so much better than their previous exams. I was so happy that Konda could tutor them so well. So this was a special treat for the efforts. 

For the past couple of weeks I haven't been able to get prepared with the dishes on time. This meant I had to cook and post on the same day. Which again proved to be tough. I decided I should take it easy at times. So here's a version of cheesling, with melt in the mouth texture adapted from here.

Enjoy these during a lazy day with a cup of tea or coffee or simply as such if you prefer!

While you are enjoying these cheeslings, you can serrve these Cheesy Tomato Basil Toast with Spicy Tomato sauce as well.



Cheeslings

Ingredients Needed:

All purpose flour - 1 cup
Cheddar, grated - 1/2 cup
Baking powder - 1/4 tsp
Salt to taste
Red Chili flakes - 1 tsp
Oil for deep frying

How to make the cheeslings

In a bowl, measure out the flour, add salt, baking powder and grated cheese. Mix well and sprinkle enough water to knead to stiff dough. 

Heat a kadai with oil for deep frying.

When ready to make, dust the dough with flour and roll out as a disc, with half inch thickness. Make criss cross lines and further chut into small strips.

When the oil is hot, deep fry in batches. Since this has cheese, it tends to get burnt very quickly. So make sure you turn them around quickly.

These needs to be fried in low flame, so that it gets cooked and crispy inside as well.

Drain on a kitchen towel and store in an air tight container. 

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 46

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