Baloo Shahi (Indian styled doughnut)

Baloo Shahi (Indian styled doughnut)

Happy Holi (the festival of colours) to those who are celebrating.

Many people including me think that cooking is an art, an act that is as creative as an artist making a painting from scratch to final product. When an artist starts a painting, the first thing is for him/her to plan, and organise the items, the kind of paint/material required in the painting. Then he/she will start sketching, and then finishing touches here and there before he starts to colour the painting. Suppose he/she is making a painting of a person’s face. He makes sure to give special attention to specific areas that need it, like the eyes. Then he will start thinking about colouring the painting.

Choosing the right colours and the right brushes is a very important decision he/she should make because colours play an important role in the painting. So you see, from beginning to the end, every single step is very important, and nothing can be ignored or avoided. There is no short cut and a single mistake can lead to a disaster. The other thing, which is extremely important for an artist, is to be patient during the whole process of sketching and coloring, till the whole job is done. The last thing is the satisfaction and feeling of relief he/she gets after completing the item to his/her own satisfaction before he/she shows it to the world.

The same principles can be easily applied to the cooking of a dish. In cooking first we plan, what to cook, planning also includes the arranging and organizing of the ingredients as well. Then the cook will decide what type of spices and herbs to be used in the dish. The choice of right spices and herbs for the dish and their correct proportions is like choosing the right brushes and colours for the painting. The choice of correct ingredients is as important as choosing the medium to paint on. The correct time of adding these spices to the dish is like giving final touches to a sketch and painting the right colours at the right time to get the best results.

And remember we can’t slip and go off the wagon on any single step, no ways, not a single or simple or even tiny mistake is allowed. It can spoil the whole show. Now comes the patience part. We cooks cannot rush in cooking or even in any step of cooking. The more a cook is patient during the whole process of cooking, the far better results he/she will experience, I mean, the much tastier the dish will be made. The last, but not the least, is to taste the dish to satisfy our taste buds, the way we wanted the dish to come out before it is offered to anybody.

Even in this recipe, a lot of patience is required when frying the ‘Baloo Shahi’. I tried making this dish a few times before, but I was never satisfied, it didn't come to my level of satisfaction. I wanted to make the best Baloo Shahi for my son, who really likes them. Then I tried the recipe of famous Indian Chef Sanjeev Kapoor's, which came out very nice. Now I make sure that once in a while or on festivals I make these.

RECIPE

INGREDIENTS

• 1 and 1/2 cup all-purpose flour (maida) OR white bread flour
  
• 6 tbs unsalted butter or ghee
  
• 4 tbs full-fat yoghurt (dahi)
  
• 1/4 tsp soda-bi-carb
  
• 2 cups Sugar
  
• 1 cup water
  
• 1 tsp cardamom powder
  
• Sliced pistachios to decorate
  
• Oil/ghee for frying
  

METHOD

For Sugar syrup

• Mix water and sugar together with Cardamom and boil it till it mixes together well and make thick sugar syrup.
  

For Baloo Shahi

• Add butter/ghee into the flour and mix well, then add yoghurt and make the soft dough, sprinkle little water to mix the dough properly. As soon as the dough is mixed, leave it to set for 20 minutes. Do not over mix the dough.
  
• Heat oil on a medium-low flame in a frying pan, when hot, slow down the flame.
  
• Pinch small balls from the dough and give round shape and flatten it on your palm. Press in the middle with your thumb to give slight bend shape in the middle.
  
• Start frying in a batch of 10-12 on the slow flame, turn after few minutes when changing the colour.
  
• When they are golden brown on both sides, take them out and leave it to cool a bit, when still warm put it in the warm sugar syrup and leave it for 5-10 minutes, then take it out.
  
• Decorate with pistachios and serve.
  

20-22 Baloo Shahi can be made depending on the size you make.


I am sending this recipe as my blog post entry for Way wow link party, and Tuesday Tutorials, and with Cook blog share and Hearth and Soul blog hop, and with welcome home Wednesday party, with Full plate Thursday, with Yum yum linky and My fav Two things on Thursday, and with Real Food Friday and with Fiesta Friday co-host Naina and Juliana, and with Sunday Fitness and food party, and with Meatless Monday and what do you do this weekend, and with Tasty Tuesday, and with Happy healthy and green party,