Rice flour, coconut milk, sugar, salt, turmeric, water.
Don’t Forget to Heat the Mold Before You Dip…
Ready to Make Kokis?
I think I Like Kavi’s Rainbow Donut Best 🙂
Donuts
A Spontaneous Hug
They picked lemon glaze for the plain donuts (they learned to zest and squeeze a lemon), and chocolate glaze for the chocolate donuts. I got a spontaneous hug, so I think Kavi was having fun. 
Classic Plain and Chocolate Donuts
The girls decided to do classic plain donuts, and also chocolate donuts. After they’d all gotten a chance to make some, Kevin took over making the donuts, while the girls worked on glazes.
Mini-Donuts
After we got the beignet batter ready and set it to rising, we switched to mini-donuts. I’d gotten Kavi a mini donut maker for her birthday, and I pretty much just talked the girls through a couple of the recipes in there — they could do it all themselves. It’s really more like waffles than donuts, in some sense, but they were very happy with the results. And they learned how to use a pastry bag, so that’s good.
Phase 2 of Kavi’s Birthday Party
Donuts! Initially, actually, we worked on beignets; she really likes them, so was excited to learn how to make them. We made a yeast dough, let it rise, punched it down, rolled it out, cut it into squares, deep-fried the squares, and shook powdered sugar over. (And a drizzle of chocolate on a few.)
All the girls got to try deep-frying, so it was satisfying teaching them something useful.
Marinated Ginger-Garlic Tofu
(20 minutes + marinating time, serves 2-4)
This is definitely a fusion dish — I combined our Sri Lankan ginger-garlic chicken recipe with a traditional marinated tofu recipe, for a result that I found delectably more-ish — I didn’t even wait to make rice, but just kept nibbling pieces right off of the serving plate. Yum!
8 oz. extra-firm tofu, cubed small
1/2 t. garlic powder
1/2 t. ginger powder
1/2 t. turmeric
1/2 t. salt
1/2-1 t. cayenne
1 T lime juice + more to garnish
2 T oil
oil to fry
2 shallots, sliced
sesame seeds, chopped chives, chopped cilantro to garnish
1. Combine tofu, spices, 1 T lime juice and 2 T oil in a bowl and stir gently to combine. Marinate for 20-30 minutes (or longer, if you like), for additional flavor.
2. Heat oil in a sauté pan and pan-fry on high, stirring, for about 5 minutes. (You may deep-free or bake, if preferred. If you deep-fry, you’ll likely get more textural contrast between the crispy outer tofu and the soft interior.) Remove to a plate lined with paper towel to drain excess oil.
NOTE: You can stop and eat it at this stage, but it will be even tastier if you continue…
3. In the same pan, sauté sliced shallots on medium-high (adding oil if needed), stirring, until golden-brown and slightly crispy.
4. In serving bowl / plate, top tofu with shallots, then garnish with another 1-2 T of lime juice (to your taste), a little white sesame seed, chives, and cilantro. Chopped cashews would also be nice as a garnish. Serve hot with rice.
