Mini Banana Pie

  Pie is a type of pastry that consists of an outer crust and a filling. It is a baked dish usually made of pastry dough casing that covers partially or completely, contains a filling of various sweet or savory ingredients.

 The pies are named generally by their crusts. A filled pie is one in which a pastry lining is on the baking dish , filled on top with the filling and baked .

 A top crust pie / cobbler , has filling in the bottom of the baking dish and the crust on top.

A two crust pie has the pastry on the bottom and top with the filling in between. The upper  crust of which may be a circular shaped crust or  a pastry lattice woven of strips.

Pies can be of any size ranging from bite size to large ones for multiple serving.

 Here , I am sharing the recipe of mini Banana pie. Fruit pies are served along with a scoop of ice cream , a style known in North America as pie`a la mode. Any fruit can be used , mostly apple is used.

 I used wheat flour to make the pie crust to make it more healthy usually all purpose flour is used. Banana filling I made for the pie is also simple to make this dish easy.

Requirements :

For crust :

Wheat flour -2 cup

Milk – 1 cup

Sugar – 4 tbs

Salt a pinch

Baking powder – ½ tsp

Baking soda – ¼ tsp

For filling :

Banana – 2

Brown sugar – 4 tbs

Butter – 1 tsp

Method :

Mix the wheat flour ,baking powder , bakind soda , salt , sugar and milk. Knead a soft and firm dough.

Let the dough rest for 20 - 30 minutes in refrigerator.

For filling :

Chop the banana into fine pieces.

Melt the butter and sauté the banana till golden brown.

Add the brown sugar and mix well to coat on the banana pieces.

Making of pies :

Take a small portion of the dough and roll it using the rolling pin by dusting flour.

 Roll into a diameter of 6 cm and place inside the mould. I used cupcake mould to make this pie.

Fill the banana filling on the pie crust.

Roll the dough and cut into long strips , attach this strips diagonally intersecting each other.

Repeat the same with the remaining dough.

Preheat the oven to 200 degree Celsius.

Mix half cup of milk with 4 tbs of castor sugar .

With the edible brush give a wash to each pie.

Bake for about 20 minutes or till the upper crust becomes golden brown.

Take off from oven and let it cool.

Serve with ice cream or custard.

Note :

Any fruit can be used as the filling.

Egg wash can be given on the pie , as i want it to be vegetarian i used milk wash.

Multigrain Dosa

Dosa are southindia's favorite breakfast . Every southindian will love to have either idly or dosa for their breakfast with any chutney or sambar. This multigrain dosa will be a healthier option for breakfast.

  I had already posted the multigrain paniyaram , check the recipe here.

Ragi contains the valuable aminoacid methionine. Thinai contains vitamin E . Sorghum is a rich source of fiber and vitamin B complex.

Requirements :

Parboiled rice – 1 cup

Finger millet ( Ragi ) – 1 cup

Foxtail millet ( Thinai ) – 1 cup

Sorghum ( cholam )  - 1 cup

Urad dhal -  ¼ cup

Fenugreek – ½ tsp

Oil

Salt

Method :

Soak rice and grains for two hours.

Grind into a smooth batter along with required salt and allow to ferment for overnight.

Heat the griddle and pour a laddle full of batter and spread into a thin dosa.

Sprinkle a spoon of oil and cook on both sides.

Serve with chutney or sambar.

Winner of sara's kitchen

I am happy to announce that i was choosen as the winner of $ 20 gift card for the Dish in 30 minutes - sweets event happened in Nov 2012 @ sara's kitchen. check here for the roundup . Thank you sara's kitchen.

Manathakali keerai poriyal / Black Nightshade Stirfry

   Manaathakali keerai is called as black nightshade plant in english. in our kongu region , we call it as milaguthakkali keerai. It may called because of its berries resembling tomatoes and in the size of pepper corns.

  This green is best treatment to cure mouth ulcer and peptic ulcer. It can be taken as raw / cooked . when taking as raw , it will be slight bitter in taste.

  In our home , we will make at least once in a week as we are having this plant in our garden.

Requirements :

Manathakali keerai – 2 cup

Shallots – 5

Green chilly – 2

Curry leave – a sprig

Oil – 1 tsp

Mustard seed – ½ tsp

Grated coconut – 2 tbs

Salt as required

Method :

 Wash and chop the leaves into fine pieces.

Heat oil in a kadai , add the mustard seeds and let it crackle.

Add the chopped shallots and slit green chillies. Sauté well.

Add the curry leaves and the chopped keerai , sauté well.

Sprinkle required salt and cook on medium flame.

The leaves will shrunk and become dark green.

Remove the lid and stir well till the poriyal will be dry.

Add the grated coconut and mix well.

Manathakali keerai poriyal is ready to serve.

Serve with plain rice / sambar rice.

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Show Me Your HITS - Festive Food Happening @ Roshini's kitchen and hosted by sangetha

linking it to Foodomania’s Christmas Cook-Off Contest

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   @ foodelicious

Mixed bean sundal

This sundal will be colorful as I used five colors of beans. It will be more healthy. Pulses and cereals are protein rich . I used five different beans to make this sundal colourful.
 This sundal will be appealing and makes everyone to taste it .
  This will be perfect snack for teatime .

Requirements :

 Chickpea – ½ cup

Kidney bean – ½ cup

Peanut – ½ cup

Peas – ½ cup

Brown chickpea – ½ cup

Shallots – 10

Green chilly – 6

Curry leave – a sprig

Oil – 2 tsp

Mustard seeds – ½ tsp

Grated coconut – 2 tbs

Method :

Soak all the legumes separately and cook.

Heat oil in a pan , add the mustard seeds and wait till it splutters.

Add the chopped shallots and green chilly. Sauté well.

Add the cooked beans and sauté well.

Add required salt and grated coconut. Mix well.

Mixed bean sundal is ready to serve.

This Recipe is an entry to The KitchenAid India Navratri Challenge for The Hub @ Archana’s Kitchen.

Snake gourd masala poriyal / stirfry

  This poriyal is a simple modification of  the usual poriyal. It is easy and simple to make . 
Snakegourd is a vegetable with high water content. Usually it is used in making kootu , i made this masala poriyal  by adding the freshly ground masala.

 Requirements :

 Snake gourd ( chopped ) – 2 cup

Shallots – 10

Curry leave – a sprig

Coconut – 2 tbs

Green chilly – 4

Cumin – ½ tsp

Oil – 1tsp

Mustard seeds – ½ tsp

Salt to taste

Method :

 Grind coconut , cumin and green chilly to a fine paste.

Heat oil in a pan , add mustard seeds and allow to splutter.

Add shallots and curry leaves sauté well.

Add chopped snake gourd and cook under low flame .

Add grounded masala and required salt .

Cook for another two minutes.

Poriyal is ready to serve.

chen

Happening @ siris food flavours

Show Me Your HITS - Festive Food Happening @ Roshini's kitchen and hosted by sangetha

linking it to Foodomania’s Christmas Cook-Off Contest

Happening @ lemonkurry

   @ foodelicious

WTML DEC 2012 OF GAYATHRI'S COOKSPOT HAPPENING @ NITHU'S KITCHEN

Batata poha / Rice flakes with potato

  Batata poha was a famous maharashtrian breakfast recipe. It is also taken as a evening snack. It is one of the street food too.
Batata means potato and poha means rice flakes.

  This is a simple yet filling breakfast. It is easy to make with easily available ingredients.

Requirements :

Rice flakes – 2 cup

Onion – 1

Green chilly – 4

Potato – 1

Curry leaves – a sprig

Oil – 1 tbs

Mustard seeds – 1 tsp

Roasted groundnuts – 2 tbs

Turmeric powder – ¼ tsp

Coriander leaves

Method :

Finely chop the potato.

Wash and soak the rice flakes for two minutes and drain the water completely.

Heat oil in a kadai , add the mustard seeds and wait till it splutters.

Add the chopped onion and slit green chillies , sauté well till the onions become translucent.

Add the chopped potato and sauté well.

Add the turmeric powder , roasted groundnuts and salt , mix well.

Cook in low flame with closed lid , sprinkle little water and stir in between.

After five minutes , take off from flame .

Sprinkle chopped coriander leaves and serve.

Christmas cupcakes ( Eggless )

 Happy Christmas to all of you 

A Cupcake is a small cake designed to serve one person , frequently baked in a small thin paper / aluminum cup. Cupcakes are cute and appealing to eye and it will be great to munch with tea / coffee.

  Cupcake is called as fairy cake in British English and as patty cake / cupcake in Australian English .

    The making of cupcake is same as the larger cakes and decorations like frosting are also done on cupcakes.

  As this cake are baked in small cups , these bake much faster than normal layered cake.

 I named this cake as Christmas cupcake because of its colour resembling to Christmas like red and green. This cake is simple patterened cake .

Requirements :

All purpose flour – 2 cup

Powdered Sugar – 1½ cup

Butter – 4 tbs

Curd / Yogurt – 1 cup

Vanilla Essence – 2 drops

Pista Essence – 2 drops

Baking powder – ½ tsp

Baking soda – ¼ tsp

Method :

 Sift the flour , baking powder and baking soda  twice.

Mix the butter and sugar well till fluffy.

Mix in the yogurt and mix for five minutes.

Add the flour mixture into wet ingredients and fold into it.

Mix on one direction for five minutes.

Divide the batter into two halves.

To an half of the batter add the green color and to the other red color.

Mix well till the color and batter is blended well.

Add the vanilla essence to red color batter.

Add the pista essence to the green color batter.

Preheat the oven to 220 degree Celsius.

I used aluminum molds for making cupcakes.

Grease the molds with butter and dust with flour.

Add a small ladle of green batter on the mold , then add half ladle of red batter.

With the fork slightly stir to mix the two colors of batter.

Bake in the preheated oven for 20 minutes.

Let it cool and serve.Look at the lovely pattern of the cupcake. 

I topped the cupcake with lemon glaze and some sprinklers.

Colorful Christmas cupcake is ready to serve.

Notes :

If using powder color means, mix 1/8 spoon of the color in a tablespoon of water and use as required.

Any flavoring  agent can be used.

Tutti Frutti Cookies / Icebox Cookies

 Icebox cookies / Refrigerator cookies are made from a stiff dough that is refrigerated to become even stiffer. The dough is typically shaped into cylinders which are sliced into round cookies and then baked.

 Tutti Frutti is an Italian term refers to a preserve made with various diced fruits mixed with sugar.

These Tutti-frutti cookies will be perfect for festive season with lovely colours.

Requirements :

All purpose flour - 1 cup

Powdered Sugar – ½ cup

Tutti Frutti – ½ cup

Melted butter – 6 tbs

Baking powder – ¼ tsp

Method :

Whisk butter and sugar together till fluffy.

Add the tutti frutti and mix well.

Add the flour and baking powder knead well.

Roll the dough into a log and roll in the butter sheet.

Refrigerate for 30 – 60 minutes.

Take out and cut into small round cookies.

Arrange in the baking tray.

Preheat the oven to 200 degree Celsius and bake for 20 minutes.

Let it cool on wire rack for 30 minutes and store in air tight container.

Ice box cookies is ready to serve.

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