Apple Pie




Let me tell you about my tryst with pie crust. The first attempt the apple pie tasted good but crust was soggy and filling wet. We ate the day it was made, the next day remaining went into the bin as it was wet, soggy,looking at it none of us wanted to eat. Then for Christmas I, made a quiche. The quiche filling was good but the crust was thick and hard. There was no joy in eating this, but since this time I made a very small quiche it got over in tasting. But I decided not to give up, there is a saying " Keep trying till you succeed".

So, right enough I applied this quote, made a another apple pie, but this attempt too was flop, the crust soggy and filling wet.
Then I went digging into my recipe books, found a recipe which I had written down from a television show. I tried this recipe, let me tell you that this recipe is so good that It's a keeper. The crust and the filling perfect. 
Since I, did not have brown sugar, the filling is looking cream, never mind the color what's important that, this apple pie was purr.....fect.  Do try this recipe and give me your feedback.  So here is the recipe.



Pie Filling
Ingredients
2 Medium size apples, cored, peeled & diced into 8 thick pieces
1/3 cup Brown sugar
1 Tablespoons flour
1/4 Teaspoon cinnamon
1/4 Teaspoon nutmeg
1 Tablespoons whole milk
1 Tablespoons butter




Pie Crust
Ingredients
20 Grams Powdered Sugar
240 Grams All purpose flour
100 Grams Butter ( I used amul butter so I did not add the salt)
A pinch of Salt
20 grams Shortening ( I used vanaspati ghee)
Cold water required for binding the dough ( about 2 - 4 tablespoons)




Method to make the Pie crust
 Measure out the cold water (you could even put it in the freezer for a few minutes). Sift together the flour, sugar and salt in a large bowl, grate the butter and ghee and mix it with your finger tips to form bread crumbs. When the flour begins to look like bread crumbs add cold water spoon by spoon and form into a dough. Moisten all of the flour with the water, using your hand to break up large clumps of flour. The dough will be rather shaggy, but you can add another teaspoon of water, if you see that all your flour isn’t moistened. Form the dough into two disks. The disks will be rough, and hard to shape together, but once they rest in the fridge for an hour, the moisture will redistribute and they’ll be easier to roll out. Chill the dough for at least an hour in the refrigerator. At this point, the dough will keep in the fridge for up to three days, or in the freezer for up to three weeks. For freezing, roll the dough out into disks and wrap them in plastic film. This dough will be sufficient for 7 inch pie tin.






Remove the dough from the refrigerator. If necessary, allow it to sit for about 10 minutes or until it is soft enough to roll. Take the dough between two cling film ,roll the bottom crust 1/8 inch thick or less and little more in diameter of the pie crust pan. Transfer it to a pie pan. Trim the edges almost even with the edge of the pan. Cover it with plastic wrap and refrigerate it for a minimum of 30 minutes. 



After 30 minutes preheat the oven at 180 degrees for 10 minutes. Prick the pie crust with a fork all over, and bake it for 10 mins till you see the top slightly brown. Remove and cool.




Lets start with the filling. Combine apples, sugar, flour, and spices in a large bowl. Arrange the apple mixture in the pie dish. Dot the top with the butter and drizzle with milk. Top with the second pie crust, roll the crust 1/8 inch thick or less and little more in diameter of the pan. Transfer it to a pie pan. Trim the edge almost even with the edge of the pan. Take a fork/toothpick and prick the top crust. Cover it with plastic wrap and refrigerate it for a minimum of 10 minutes.




Remove the pie from the refrigerator and brush it with milk, bake for 50-60 minutes,  Just 15 minutes before removing from the oven sprinkle little sugar on the top to get a caramel crusty color. 



As you can see in the pics I used every bit of dough to make a design on the top. Cool and cut.     HAPPY EATING  !!!!!





This goes to the Bake a thon December 2014 event.


Labels: Pie, Apple, Vegan, Bake a thon.


Bake-a-thon 2014

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Drumstick Soup / Moringa Oleifera


Drumstick soup is beneficial in asthma, bronchitis, arthritis, diabetes, and low blood pressure. It shows positive effects in amenorrhea and reduction of weight. Being warm in potency, it is very effective against digestive disorders such as anorexia and flatulence. The rejuvenating effect of drumstick on the nervous system makes this a useful recipe in nervous debility and paralysis. They are also packed with beta-carotene, vitamin C, calcium, potassium, and iron.


Ingredients

1/4 Teaspoon Cumin seeds
1 Teaspoon Butter / ghee
2 Fresh Red Chillies / Green chillies
1/2 Teaspoon Ginger - chopped
2 Drumsticks - Skinned removed , cut into pieces
4 Medium Tomatoes - chopped
1 Cup Water
1 Teaspoon Sugar
Pepper powder to taste
Cream for garnishing

Method

In a pressure pan add the chillies, ginger, drumsticks, tomatoes, add water and close the pressure pan take 2 whistles on high flame.

When it cools run the hand blender and blend for 2 minutes. Then strain this mixture with a strainer. Add a little water to strainer and again press the juices out the drumstick.


In a another heat butter / ghee add the cumin seeds when the splutter add the drumstick soup , sugar, pepper powder and let it boil for 2 minutes. Adjust the consistency of the soup according to your taste.


Serve hot garnish with cream. As the temperatures chill, warm your senses and nurture your body with this hot Soup! Enjoy. 

Labels: Soup, Drumstick, Healthy.

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Dinner Rolls


After my  successful attempts of making bread.   I, tried these rolls, these too turned out beautifully soft better than the ones that you get in the bakery. After making these I assure you that you will never buy the bakery ones but bake them at home. 

Ingredients
3 Cups All purpose Flour 
21/4 Teaspoon Instant yeast 
4 Tablespoons Sugar
1/2 Teaspoon Salt
1 Cup Warm water (adjust accordingly) 
2 Teaspoons Butter ( I used salted butter)
3 Tablespoons Milk  - for brushing
1 Teaspoon Sesame seeds

Method

In bowl add all the ingredients except butter .
Knead them for 10-15 mins  then add the softened butter and for a soft dough.  It will be a bit sticky, but continue kneading for another 10 minutes, it will become soft and smooth dough,  grease a bowl with oil place the dough in it. Cover with cling wrap , let it rest it till it doubles in size, its takes about 45 minutes. Punch the dough and divide the dough to equal parts. 
Take ball of dough divide it into 3 parts and roll them into a rope and then plait them. As you can see in the pic. 
Cover them and let them rise for 45 mins. Brush these rolls with milk and sprinkle sesame seeds on top.




Bake at 200 degree C for 10-15 minutes until light golden brown.
Cool them on a wire rack before storing them.  I made around 18 rolls and these went to my beta's house and our morning tea party at Yeor hills with my walking friends.



These are going to the Bake a thon event.


Labels: Breads, Healthy, Bake a thon

Note: 
To make various shapes, watch videos on youtube.



Bake-a-thon 2014

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Potato Doughnuts / Donat Kentang - Indonesia - Savory Doughnuts


Indonesia - Donat Kentang is known as an Indonesian style fried mashed potato doughnut; a fritter that comes in ring shape and is made from combination of flour and mashed potatoes, coated in powder sugar or icing sugar. But since I had already prepared two sweet versions of doughnuts. I modified the recipe to my taste and prepared a savory version, these turned out absolutely delicious.

Every day in morning, would decide that today I, must prepare these doughnuts, but, an addict of youtube would be glued to the laptop watching videos and everything else takes the back seat. On Sunday morning I boiled the potatoes and kept them ready to make these doughnuts. Hubby had some urgent work so left home at 11.00 am and from that time I sat to watch youtube and lost track of the time. When he returned at 4pm I was still on youtube. He said he was very hungry and wanted something to eat. Since I wasted my time watching videos no lunch was prepared. I told him give me 15 minutes and I will give him something to eat. Went to kitchen and prepared these doughnuts. Could make only 9 from the prepared mixture. They turned out so delicious that these were insufficient for two hungry stomachs.  So here is the recipe.


Ingredients

1.1/2 Cup  Pressed Boiled and Mashed Potatoes
2/3 Cups Level All Purpose Flour
1/4 Teaspoon Baking powder
1/4 Teaspoon Pepper powder
1/2 Teaspoon Salt.
Dry Bread crumbs as required.
Oil for frying

Method

In a kadai place the oil to heat on very low flame.

In the meantime mix all the ingredients together to form a dough.  Divide the dough into 9 equal parts.


Oil your hands and take a ball,then flatten it into small puri, with your little finger make a hole. 


Roll it bread crumbs and keep aside.


When the oil is hot (do not bring the oil to a boiling point) place the doughnuts in the oil and do not disturb it by stirring the oil.  It will take some time to blow, to the top .



When it rises to surface then turn them to the other side.  Let this side get golden brown then turn again and brown the other side.


Place them on a paper towel. 


The best thing about these doughnut that they are not oily and do not absorb oil. 



They are crisp outside, soft and moist inside.  Serve them hot with ketchup.

Hubby had these with ketchup, I enjoyed them with spicy green coconut chutney and a cup of hot tea.  Do try them and enjoy.




Check out the Blogging Marathon page for the other Blogging Marathoners doingBM#47.




Labels: Breads, Blogging Marathon, Asian Cuisine , Doughnuts, Indonesia

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EGGLESS BOLAS DE BERLIM (BERLIN DOUGHNUTS)


This is the 2nd day of preparing doughnuts. Making doughnuts the second day has again given joy and happiness to all at home for them these are a treat.  Today I am travelling to Germany and preparing Berliner doughnuts. 

In Germany there are special variations of doughnuts - without a hole. They are filled with jam or all kinds of cremes and called "Krapfen" or "Berliner". Eveybody likes them to eat on carnival or New Year's Eve, But here I have made them with a hole since I did not want to add any filling. These are also eggless, but still moist and yum. 


The Dough 

250 Grams All Purpose flour
70 Ml Water
70 ML Milk
30 Grams Butter
20 Grams Vanaspati Ghee
50 Grams Sugar
1 Tablespoon Milk powder
2.1/4 Teaspoon Instant yeast
A pinch of Salt
1/4 Teaspoon Vanilla essence 0r Cinnamon powder

For the coating

1/2 Cup Castor Sugar
1/2 Teaspoon Cinnamon powder

Method

Gather all the ingredients in a large bowl, then knead for 10 minutes by hand at least, or use a food processor. 

Let it rise for 45 minutes covered with a cloth, then punch it, then roll it out 1/2 inch thick.


Then cut discs out of it,with round cookie cutter or doughnut cutter, and place them on a surface floured. Cover them with a damp and clean cloth and leave to rise for.


In a kadai heat oil till on low flame. Put a doughnut at a time. They blow up immediately in the oil. When brown on one side turn to other side. When done, place them on paper towel.


Then in a zip lock bag mix the sugar and cinnamon , place one doughnut at a time and shake the bag, the doughnut will get evenly coated. Leave to cool down. Serve and enjoy these delicious doughnuts.



Check out the Blogging Marathon page for the other Blogging Marathoners doingBM#47.


Lables: Blogging Marathon, Breads, Continental Cuisine, Doughnuts, Berlin

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