Wednesday, November 19, 2014

Going Bananas Over a Pie

Banoffee Pie seems to be quite the favorite of my office team mates going by the main dessert order at any office get together.

Since I do bake a colleague asked if I could make one and bring it to office. Now I never eat bananas and therefore have never ever tasted the pie and had no inclination to make one either especially since even the partner didnt seem to think much of this particular dish though his sweet tooth is legendary.

But since the colleague asked I thought why not give it a try.

I checked on a few sites for the recipe and figured that its a pretty simple one actually.

A few ingredients, no baking and almost child's play in terms of putting together. Though I didn't eat it, it got polished off in office and people have demanded repeats so am feeling emboldened enough to post it here.


400 gms digestive biscuits - I used Britannia Nutrichoice, crushed. If using a mixer remember not to make it too fine
200 gms butter - I used unsalted butter
2 tins condensed milk - I use Amul
2 small packs of Amul cream - usually double cream is used but since thats not easily available I make do with Amul cream.
2 large bananas - you can add some more if you like
1 chocolate for grating/decor

Melt butter (20 secs in the microwave) add the crushed biscuit and spread on the bottom of a baking tin. Let it chill.
To make the toffee put the Amul condensed milk tin in a pressure cooker, fill up with water and let it cook for about thirty minutes on low flame). Wait for it too cool down completely before attempting to open the tin can.
When cool spread the toffee over the biscuit base. slice up a couple of ripe bananas on top of toffee whip up the cream and spread over the banana.

Whipping regular Amul cream is a task since its not double cream. Here's what you can do. Chill the cream packets for sometime in the freezer. Take them out cut the top and scoop out the cream on the top making sure to leave the watery bit out. In a large bowl pour lots of ice and a bit of chilled water place the bowl of cream on top and then use a electric beater to whip the cream. In about fifteen odd minutes you will have whipped cream of medium consistency.

Grate some chocolate or even chocolate curls, or drizzle melted chocolate over the top chill (or serve straight away) and serve to very happy people!

    The pics above are all from Google since I forgot to click my own. 

Tuesday, November 18, 2014

For the Love of Something Nice

We shifted from one flat to another the past weekend. While we are just a stones throw away from the previous flat yet shifting meant digging out things from all nooks and crannies and turning all parts of the home upside down quite literally.

It is an exhausting task in most households and in ours more so with the husband’s ability at hoarding all sorts of paper memorabilia, our combined love of books, music and films and the fact that we both do not have a parental home where some of our childhood stuff could be kept. Instead lots of things from both homes are kept with us as they have too many sentiments attached and I find it very difficult to throw them away.

So after four days of sorting through piles and piles of stuff, continuously sneezing thanks to the dust and body ache I wanted to eat something different and feel a little sane. Since it was also a work day and time was of the essence I decided fried rice with lots of veggies and thick chicken gravy would have to suffice.

A little effort in the kitchen and dinner time turned nice and happy. Sharing the recipe here for those mad times when you want to make a feel good meal in less time.

Kali Mirch Cream Chicken
Chicken – 1 kg – cut into medium size pieces
Amul cream – 1 small carton
Onions – 4 large ones cut into julienne
Ginger paste – 2 tablespoon
A pod of Garlic – peeled and roughly chopped
Tomato puree – 1 tablespoon
Turmeric – 1 teaspoon
Black pepper – freshly crushed – 1 tablespoon
Vegetable oil – 2 tablespoons
Salt to taste

In a kadhai heat the oil and add the chopped garlic, stir for a few seconds and then add the onions, lower heat and let it cook for 3-4 minutes, add the chicken pieces and give it all a good mix to ensure the onion and garlic coat the chicken well. Cover and cook on low flame for about five minutes, stirring occasionally.
By now the chicken would start releasing water add turmeric, black pepper, salt, tomato puree and ginger paste give it all a good mix and cover again. Keep flame at low and let the chicken cook for 10-15 minutes stirring occasionally. Once the chicken looks well cooked and all the liquid evaporates add the cream give it all a good stir and switch off the flame. Cover and let it sit for 10 minutes. Plate and serve garnished with a green chilli.

Vegetable Fried Rice with a desi twist

Mushrooms – 1 packet cleaned and chopped
Baby corns – 1 packet chopped
Carrots – 2, cut into small cubes
French beans – a handful, stringed and chopped
Onions – 2 large chopped fine
Garlic – 10-12 chopped fine
Rice – 150 gms – rinsed and soaked for fifteen minutes
Vegetable Oil – 1 tablespoon
A spoonful of ghee (optional)
A few pods of cardamom, an inch of cinnamon stick and a few cloves
Salt to taste

The good thing about this rice dish is that all the veggies get eaten without protest so I add as many as I can. Make the rice in an open pan with some salt added to the water, ensure it doesn’t over cook. Strain the excess water and keep the rice aside.
In a large wok add the oil and then add the cardamom, cinnamon and cloves once the splutter add the garlic and stir it around till it’s slightly burnt, add the onions and once they turn translucent add the chopped vegetables. Stir the vegetables around for two minutes, add a bit of salt and then start adding the rice. Add it in bits and stir it around. This helps to mix the vegetables and rice well without breaking up the rice too much. Lower flame and let it cook covered for a few minutes, keep stirring at intervals. Dot with a bit of ghee if you like the fragrance.

Make a fresh salad and plate the rice and chicken and enjoy a weekend meal on a weekday J