What my Friends are drinking this Christmas eve

By Frank Krishner

Traditional Egg Nog
It's cold, and when guests arrive on a chill December night a- shivering at your door, it's a good idea to bring out the Glass of good cheer.
Warning for Indian readers ... this is the adult version, for those who are capable of 'consent' if you get my drift.

Here are the Traditional Eggnog Ingredients

12 eggs, separated [Hope you have been watching Masterchef Ausralia .. this means you get the yolks and the white in separate dishes.

6 cups milk

2 cups heavy/ thickened cream [ I usually shop for Amul cream and it does nicely]

2 cups bourbon [or use  whatever is available , a couple of cups of Genesis whisky is a good substitute, but if you're using the cheaper stuff like Officer's Choice, you'll get an edgy flavour, but that's okay if you like 'strong' stuff. 

1+ 1/2 cups sugar

3/4 cup brandy [ Honeybee, Golconda are popular in India]

2 teaspoons ground nutmeg

Traditional Eggnog Directions

Six hours before the party:

In a large bowl and using a mixer, beat the egg yolks together with the sugar for approx 10 minutes (you want the mixture to be firm and the colour of butter).

Very slowly, add in the bourbon and brandy - just a little at a time.

When you have added the bourbon and brandy, allow the mixture to cool in the fridge (for up to 6 hours, depending on how long before your party you're making the eggnog).

30 minutes before your guests arrive, stir the milk into the chilled yolk mixture.

Stir in 1+ 1/2 teaspoons ground nutmeg.

In a separate bowl, beat the cream with a mixer on high speed until the cream forms stiff peaks.

In yet another bowl, beat the egg whites until stiff peaks form.

Gently fold the egg white mixture into the egg yolk mixture.

Gently fold the cream into the egg mixture.

After ladling into cups, garnish with the remainder of the ground nutmeg.

Serves: 8.

What I'm cooking this Christmas

By Frank Krishner

I haven't posted anything here for quite some time and it's shameful!
Now this is the season of good cheer and I'm going to keep myself cheerful cooking up some home made simple Christmas fare in my bachelor kitchen tonight.
Deep fried doughnuts 
 The Sisters of Notre Dame in Patna were famous for their doughnuts, and they were always a special treat for kids of every age.
Here's my recipe for my version of deep fried doughnuts [donuts]

Fried Doughnuts

Time : 15 minutes.  Serves 36

Ingredients

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2 cups all-purpose flour [I use Pilbury's, but I have got excellent results with fine Maida, and also with 1 and a half cup maida + half cup atta. The maida-atta option is more nutritious.

1/2 cup sugar

pinch of salt

a teaspoon grated nutmeg

1 1/2 tsp baking powder

3 eggs

4 tbsp oil [ About 50 grams of Amul Butter is also an option]

1/4 cup milk

oil for deep frying

Here's How I  make it

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Sift flour and baking powder in a large bowl. 

Add sugar and salt and mix it well.

In another bowl, lightly beat egg and fold in the oil or melted butter.

Mix in flour mixture until its crumbly.

Stir in the milk.

With floured hands, lightly knead the dough until smooth (If too sticky, 

add some flour).

Leave the dough in the mixing bowl in a warm place for about 2 hours.

Roll out the dough into 1/4 inch thickness on a floured surface.

Dip doughnut cutter in flour. Use to cut-out doughnuts. If you don't have a cutter, no problem. 

Use a small sharp edged stainless steel katora for the outer edge and cut a hole with  sauce bottle cap or a soft drink bottle cap.

Heat oil for deep frying.

Carefully drop doughnuts into hot oil, only a few at a time.

Fry, turning once, for about 3 minutes or until golden brown.

Remove from oil and drain on paper.

Sprinkle with powdered sugar or cinnamon-sugar mixture, if you like.