Apple Cider Doughnut Cake

For the Cake:

• 9 tablespoons (4 1/2 ounces; 135 g) unsalted butter at room temperature, divided

• 2 small Granny Smith apples (about 6 ounces / 170 g each), peeled, cored, and roughly chopped (about 2 cups)

• 1 1/2 cups (355 ml) fresh apple cider

• 1/2 cup whole milk, at room temperature, plus more as needed

• 2 1/2 cups all-purpose flour (11 1/4 ounces; 319 g)

• 1 1/2 teaspoons baking powder

• 1/2 teaspoon baking soda

• 1 teaspoon (3 g) Diamond Crystal kosher salt; for table salt, use half as much by volume or the same weight

• 1/4 teaspoon ground nutmeg

• 1/4 teaspoon ground mace

• 3/4 cup sugar (5 1/4 ounces; 149 g)

• 1/2 cup packed light brown sugar (3 1/2 ounces; 99 g)

• 3 large eggs, at room temperature

• 1/4 cup (60 ml) vegetable oil

• 1 teaspoon (4 ml) pure vanilla extract

For the Cinnamon Sugar Coating:

• 6 tablespoons granulated sugar (2 2/3 ounces; 75 g)

• 1 teaspoon ground cinnamon

• 1/8 teaspoon ground nutmeg

• 1/8 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume

Directions

1. For the Cake: Adjust oven rack to middle position and preheat oven to 350°F (180°C). Grease a large (10- to 12-cup capacity) Bundt pan with 1 tablespoon butter.

2. In a medium saucepan, bring chopped apple and cider to a boil over medium-high heat. Reduce heat to medium and simmer until most of the cider has been absorbed and apples are easily smashed with a fork, 10 to 15 minutes. Remove pan from heat, cool 5 minutes, then process  in food processor until puréed, 60 to 90 seconds, stopping to scrape down the sides as needed. Measure out 1 cup apple mixture (if you have less than 1 cup apple mixture, add additional milk to reach 1 cup). Stir apple mixture into milk, set aside.

3. In a medium bowl, whisk together flour, baking powder, baking soda, salt, nutmeg, and mace; set aside.

4. In the bowl of a stand mixer fitted with the paddle attachment, beat remaining 8 tablespoons butter, sugar, and brown sugar on medium speed until light and fluffy, about 3 minutes. Add eggs, one at a time, beating well after each addition, about 20 seconds. Add oil and beat until incorporated, about 45 seconds.

5. Decrease mixer speed to low and add flour mixture in 3 additions, alternating with apple mixture, scraping down sides and bottom of bowl with a rubber spatula as needed. Increase speed to medium and beat mixture just until combined, about 20 seconds. Add vanilla and beat once more, just to combine, about 10 seconds.

6. Scrape batter into prepared pan, smooth surface with a spatula. Bake in preheated oven until a cake tester inserted in cake comes out with just a few crumbs, 45 to 50 minutes. Transfer cake to wire cooling rack set inside baking sheet and cool in pan 15 minutes, then invert directly onto wire cooling rack (see notes).

7. For the Cinnamon Sugar Coating: Combine sugar, cinnamon, nutmeg, and salt in a small bowl. While cake is still hot, sprinkle with cinnamon sugar, using fingers to rub it onto sides. Cool cake completely, about 1 hour, then serve

Tomato Dhal

Thuvar/Masoor/Channa Dhal - 1 cup

Turmeric - 1/2 tsp

Asafetida - 1/4 tsp

Salt

In a pressure cooker add Thuvar Dhal along with Turmeric, Asafetida, required Salt and 2 cups Water. Pressure cook for 3 whistles. Allow the pressure to come down naturally.

For the Masala:

Oil - 1 tbsp.

Cumin - seeds - 1 tsp

Garlic - 6 cloves, chopped

Onion – 1, diced

Green Chilli - 2, slit

Tomato - 2, diced

Turmeric - 1 tsp

Chilli Powder - 1 tsp

Butter - 1 tbsp.

Salt

Heat Oil in a medium pan and temper Cumin seeds.

Saute Garlic for 30 sec.

Add the Onion and Green Chillies; sauté until the Onions turn translucent.

Add the Tomatoes and cook closed until the raw smell goes away and Oil starts oozing from the masala.

Season the mixture with Turmeric and Chilli powder.

Add the cooked Dhal along with 1/2 cup Water, Butter and required Salt. Cook closed for 7 min.

For Tempering:

Mustard - 1 tsp

Urad Dhal - 1 tsp

Cumin - 1 tsp

Asafetida - 1/4 tsp

Red Chilli - 2

Curry Leaves

Temper Mustard, Urad Dhal, Cumin, Asafetida, Red Chilli and Curry Leaves in hot Oil and add to the above Dhal.

Serve warm with Rice/ Chapatti.

Chattipathiri

For the chicken filling

Oil - 3 tbsp.

Cinnamon - 1 stick

Onion - 4, sliced

Green chili - 3, minced

Salt

Ginger Garlic paste - 1 tbsp.

Pepper - ½ tsp

Turmeric - ¼ tsp

Garam Masala - ¼ tsp

Cilantro

Curry Leaves

Boneless Chicken ( cooked with 1 tsp Pepper; ¼ tsp Turmeric; salt and 1 ½ cup water; then shredded) - 1 ½ cup

Heat Oil in a pan.

Add Cinnamon, Onion, Green Chili and required Salt. Saute on medium flame until the Onion turns translucent.

Add Ginger Garlic paste and saute until the raw smell goes away.

Season the mixture with Pepper, Turmeric and Garam masala.

Add Cilantro and Curry leaves; mix well.

Finally add the shredded Chicken, mix well and cook closed on low flame for 5 min.

For the crepes

AP Flour - 1 ¼ cup

Egg - 1

Water - 1 ½ cup (little more or less to make a smooth thin batter)

Salt

Mix together the above ingredients to make a smooth batter adding enough Water. Whisk till smooth.

Heat a small non - stick pan, pour very little batter to it and spread evenly in the pan to get circle shape. Remove the Crepes from the pan when just done. Repeat the process till all Crepes are done.

For the Assembly:

Egg - 3

Milk - ¼ cup

Salt - to taste

Ghee - 2 tbsp

Mix Egg, Milk and Salt in a bowl. This is for dipping the Crepes.

Heat 1 tbsp. Ghee in a deep pan, on low flame. Take a Crepe, dip it in the Egg mixture and place it in the pan. Again dip another Crepe and place it over the first Crepe.

Now spread some Chicken filling all over the Crepes, leaving the sides.

Again dip two Crepes in the egg mixture and place it over the chicken filling followed by the filling. Repeat the process till all Crepes and Chicken mixture is done. The top most layer should be the Crepes not the filling.

Pour the remaining Egg mixture over and at the sides of the layered Crepes and cook covered on low flame for about 15 min.

Slowly turn it to the other side, add the remaining Ghee at the sides of the pan and cook for another 10 min.

Remove from heat, cut into wedges and serve hot.