A pie is a baked dish which is usually made of a pastry dough casing that covers or completely contains a filling of various sweet or savoury ingredients. These can be a variety of sizes, ranging from bite-size to ones designed for multiple servings. Here I'm giving the recipe of berry pie that I turned into mini pies, but you can make them as regular size pies too. Ingredients (makes about 12) For Crust 1 cup + 2 tbsp maida, plus more for dusting 4 tbsp powder sugar Pinch of Salt 6 tbsp cold unsalted butter, cut into small pieces 2 to 3 tbsp cold water For Filling 1/4 cup granulated sugar 1 tbsp cornstarch 1 tbsp fresh lemon juice 1 tsp freshly grated lemon zest 2 cups blueberries/strawberries Pinch of cinnamon powder Method For Crust Preheat oven at 200 C. In a medium bowl, mix the flour, sugar & salt. Cut in the Butter & mix using two knives. Now rub with hands n the mixture should be like bread crumbs. Add the water and gently bring the dough together. Refrigerate the dough & prepare the filling. For Filling Stir together granulated sugar, cornstarch, lemon juice and zest, and a pinch of cinnamon in a medium bowl. Add berries; toss to coat. Keep aside. How to proceed Grease the tart pans with butter & keep aside. Turn dough onto floured board & split it in half. Roll each half to a thin sheet & place your mini tart pans on the dough. Cut around with 1" to spare. Gently press the dough into the tart pan. Now if you want to make pies like shown in picture then you can cut the edges. But if you want to cover it & make it a closed pie then don't trim the edges. Fill the crust with filling, leaving little space so it doesn't ooze out when baking. Now either cut strips from dough and place on top like shown or make another round & place on top to cover completely, securing at the edges. If covering completely then remember to make slits for steam to escape. Bake until crusts are brown & filling is bubbling, about 25 minutes. Let cool slightly in tins. Run a knife around tarts; remove from tins. Let cool completely on rack. Warm these up a bit before serving. Tips * Do not roll out the dough too thin or after baking your pie crust can break while un-moulding. * Un-mould after the pies cool down or the crust might crumble. * Always cut the dough slightly bigger then the mould. * If covering the pie completely then remember to make slits for steam to escape. * Do not fill the tarts till top if you don't want to clean the burnt pans after baking. * Use same recipe to make bigger pies. * You can use muffin tray instead of tart cases to make mini pies. |
Thursday, April 25, 2013
Mini Berry Pies
Tuesday, April 16, 2013
Kit Kat Brownie
My love for brownies keeps on giving me ideas... Latest is Kit Kat flavour & believe me 20 pieces just vanished in a day... I cud only get one piece to taste ... Will be getting more Kit Kats soon :)
Ingredients
1 1/2cup plain flour (maida)
3 tsp cocoa powder (preferably unsweetened)
2 tbsp dark chocolate
1 cup powdered sugar
3/4 tsp soda bi-carb
3/4 tsp baking powder
8 tbsp curds
5 tbsp melted butter
1/2 cup chopped walnuts
3/4 tsp vanilla essence
6 tbsp milk
12 to 16 KIT KAT fingers
Method
Pre-heat the oven to 180˚C
Sieve together flour, Cocoa, soda & baking powder.
Melt dark chocolate & butter over double boiler
Add sugar & mix well. Add curds & mix really well.
Mix walnuts with flour so it won’t settle down after baking.
Fold flour & milk alternately, making sure to end with flour.
There should be no lumps.
How to proceed
Take a greased and dusted baking pan.
Spread half of the brownie batter in baking pan.
Arrange KIT KAT fingers on the batter.
Spread remaining batter.
Sprinkle with crushed KIT KAT topping to generously cover the batter.
Bake for 25 to 30 minutes.
Cool and cut into 2" x 2" pieces.
Enjoy :)
Tips
* Number of KIT KAT fingers you use depends on your taste.
* Cool the brownie completely before cutting.
* VARIATION:
If you want to serve regular brownie as KIT KAT brownie -
For icing: Heat cream. Pour over chocolate chips to melt. Stir to combine.
Spread over surface of the brownies. Sprinkle with KIT KAT topping to generously cover.
Refrigerate before cutting.
Ingredients
1 1/2cup plain flour (maida)
3 tsp cocoa powder (preferably unsweetened)
2 tbsp dark chocolate
1 cup powdered sugar
3/4 tsp soda bi-carb
3/4 tsp baking powder
8 tbsp curds
5 tbsp melted butter
1/2 cup chopped walnuts
3/4 tsp vanilla essence
6 tbsp milk
12 to 16 KIT KAT fingers
Method
Pre-heat the oven to 180˚C
Sieve together flour, Cocoa, soda & baking powder.
Melt dark chocolate & butter over double boiler
Add sugar & mix well. Add curds & mix really well.
Mix walnuts with flour so it won’t settle down after baking.
Fold flour & milk alternately, making sure to end with flour.
There should be no lumps.
How to proceed
Take a greased and dusted baking pan.
Spread half of the brownie batter in baking pan.
Arrange KIT KAT fingers on the batter.
Spread remaining batter.
Sprinkle with crushed KIT KAT topping to generously cover the batter.
Bake for 25 to 30 minutes.
Cool and cut into 2" x 2" pieces.
Enjoy :)
Tips
* Number of KIT KAT fingers you use depends on your taste.
* Cool the brownie completely before cutting.
* VARIATION:
If you want to serve regular brownie as KIT KAT brownie -
For icing: Heat cream. Pour over chocolate chips to melt. Stir to combine.
Spread over surface of the brownies. Sprinkle with KIT KAT topping to generously cover.
Refrigerate before cutting.
Monday, April 8, 2013
Deepali Gupta's Gujarati Khandvi
This Khandvi recipe is by my dear Maami ji (aunt). I
love khandvi but still have to try it in my kitchen….so let’s try together by
following this one :)
Ingredients
1 cup besan (Bengai gram flour) 1 cup curd 2 cups of water 1 tsp ginger paste 11/2tsp green chili paste a pinch of hing (Asafetida) salt to taste Tempering 2 tsp oil to spread at the back of 3 Steel Thalis 2 tsp oil for tempering 2 tsp rai (Black Mustard seeds) 5 to 6 Kadi patta (Curry leaves) 8 split green chillies Garnish little amount grated carrot and fresh coconut chopped green coriander Method 1. Combine the besan, curd and water to form a smooth mixture. Add ginger-green chilli paste, turmeric powder, asafetida and salt to it. Beat the mixture properly. 2. Cook on a slow flame, in a Karahi, while stirring continuously till it becomes thick (Do the water test). Also it should not taste raw. 3. Grease 3 thalis on the reverse side using few drops of oil. Take care to limit oil’s quantity. Then spread 2-3 Tsp batter on each greased thali with the help of a flat edged spatula, lightly and wait for a 10-15 mins. The spread should neither be too thin or too thick. 4. Now mark 1 inch wide strips on each spread with the help of Pizza cutter. And try to roll each strip carefully yet tightly. 5. For the tempering, heat 2 tsp oil in a small pan and add the mustard seeds. 6. When the seeds crackle, add the curry leaves and green chilies and temper the khedives. 7. Serve the Khedives garnished with grated coconut, grated carrot and coriander and few lemon drops. 8. Tastes best when cooled. |
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