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Sunday, November 30, 2014

Pumpkin Pie Eggless Recipe



Pie Crust:
1 1/2 cup all purpose flour
1/2 teaspoon salt
1/2 cup butter refrigerated and cut into bits
4 tablespoon ice cold water

Filling:
1 15 oz can of pumpkin
1 12 oz can of evaporated milk
3 tablespoon cornstarch
1/2 cup sugar
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground nutmeg
1/2 teaspoon salt

Make pie crust manually:  To a bowl add flour, salt and mix.  Cut the butter with a knife into bits, add it to the four and with a fork mix till it forms little balls the size of peas.  Slowly add water and continue to mix till the flour comes together.  Use your hands to make a ball.  Press the ball on a floured work surface and roll it till it fits the pie plate(about 12" diameter).  Press the dough on the pie dish and shape the edges.

To make pie crust in food processor:  Fit the food processor with the dough attachment.  Add flour and salt and pulse it a couple of times.  Add the cut butter and pulse it until the flour and butter are mixed and form pea size balls.  Slowly add the water and pulse until the dough comes together to form a ball.  Remove the dough to a work surface and roll it into pie to fit the pie dish.

To make filling:  To a mixing bowl add the pumpkin, milk, sugar, cornstarch, cinnamon, nutmeg, ginger, salt using a whisk beat the ingredients well.  Pour it into the prepared pie crust.  

Baking:  Preheat oven to 350 degrees(177 C), bake for 1 hour or until knife inserted comes out clean.
Cool completely before serving.

Whipped cream topping:
1 cup heavy or whipping cream
3 tablespoon sugar

Beat at high with an electric mixer until cream topping is formed.




Tuesday, November 25, 2014

Peas Pulao recipe


1/2 teaspoon black cumin seeds (kala jeera)
1/2 teaspoon regular cumin seeds(jeera)
3 to 4 whole cloves (launga)
1 1" stick of cinnamon (dalcini)
3 small bay leaves (tej patta)
 4 teaspoon ghee or clarified butter
1 cup basmati rice washed and dried completely
1/2 cup peas fresh or frozen
2 cups water or as needed
1 teaspoon salt or to taste

Powder the black cumin, regular cumin, cloves and cinnamon medium coarsely keep it aside.

To a pressure cooker on medium heat with 3 teaspoons of ghee add the powdered spices and bay leaves and let it warm up till it starts to sizzle.  This takes only a few seconds.  Add the rice when the sizzling starts and stir fry the rice for 2 to 3 minutes.  After it has been stir fried for 2 to 3 minutes add the peas mix add water and salt, mix.  Cover the pressure cooker and without the weight on top cook till the rice is cooked.
Takes approximately 7 minutes.  The rice needs to be cooked so that the grains are separate and it is not mushy.  When done add a teaspoon of ghee mix and serve.  Serves 4

Tuesday, November 18, 2014

Lemon Pickle Recipe



Ingredients:
6 lemon (520g or 1.15 lbs) = 2 cups after boiling and cutting (nimbu)
1 1/2 tablespoon salt (namak)
1/2 teaspoon turmeric powder(haldi)
1 teaspoon fenugreek seeds(methi)
4 tablespoon sesame oil (til oil)
1/2 teaspoon mustard seeds (sarasom)
1/4 teaspoon asafoetida powder(hing)
1 1/2 tablespoon chili powder

Preparation: Place the whole lemon in a cooking pot add water to cover it and cook until it comes to a boil, after it has come to a boil let it cook for an additional 5 minutes.
Drain the water let it cool and cut it into pieces. Add salt and turmeric powder and mix.

Roast the fenugreek seeds until it turns darker when cool powder it.

Heat oil add mustard seeds and wait for it to pop. When the mustard seeds pop add asafetida powder and powdered fenugreek seeds and chili powder, add the cut lemon pieces mix, let it cook for a minute or turn the heat off and serve.




Tuesday, November 11, 2014

Millet Roti - Bajra ki Roti



Ingredients:
1 cup millet flour(bajra)
1 cup water
1/2 teaspoon salt
2 teaspoon oil

Preparation:  To a pan on medium heat add water, salt, and oil.  Let the water come to boil, reduce the heat add the millet flour mix, when the water is absorbed turn the heat off and continue to knead with a spatula for 2 to 3 minutes, after which cover and let the dough to cool.
When the dough is cool to touch knead it a little bit more to make a smooth dough (it helps to grease your hands a little).  Next, start making the rotis

Cover the work surface with parchment paper apply a little bit of flour over the paper.  Take a little of the dough shape it into a round.  Place the dough on the parchment paper cover it with another sheet of parchment paper and gently roll over it to make a round roti.  I do it this way to make the rotis thinner and keep them from breaking while rolling.  Place the rolled roti on a griddle to cook.  Cook on both sides till you see bubbles.  Next transfer it to an open flame on the burner and finish the cooking when you see brown spots on both sides.

Makes 5 to 6 rotis.