Weekday Potluck 9: Banoffee Pie

Nothing gives a sweeter message than the most sinful homemade desserts, and one of my favorites are Banoffee Pies. Just look at that lovely slice shared to us last week by A Slice Of Kate! Isn't it just lovely? :) 



*sigh* Another busy week of trainings, and months more after this one. But I'm doing my best to update and post, hopefully with new recipes to share.





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Majiga Attulu ( Buttermilk Dosa )

This is a traditional andhra dosa. It has got a unique flavor and very quick to prepare. You can also use leftover curd if you like.

Ingredients

• 1 cup maida (all purpose flour)
• 1 1/4 cup rice flour
• 1 cup curd
• pinch of hing (asafoetida)
• 4 finely chopped green chilli
• 2 tbsp chopped coriander
• 1 tsp jeera (cummin seeds)

Procedure

Mix all the above ingredients and make it lump free smooth paste. Add water to make it flowy like rava dosa consistency.

Heat tawa and pour 1/2 cup batter in a circle starting from the edge of tawa. Once the edges start to become golden brown flip it and for 1 minute.

Serve hot with your choice of podi (I choose coriander powder) and coconut chutney.

Coconut Chutney

(Click all images for enlarged view)

Ingredients

• 1 cup channa dal
• 2 green chilli
• 1/2 cup grated coconut
• 2 springs of coriander (cilantro)
• salt to taste

For tempering

• 1 tsp oil
• 1/4 tsp jeera (cummin seeds)
• 1/4 tsp mustard seeds
• 1 spring curry leaves
• 1 red chilli
• pinch of hing

Add all the item except tempering and make a smooth paste

Prepare the tempering by heating the oil, add jeera,mustard and when it start to splutter add curry leaves,hing and the red chilli and let it fry for a few seconds and pour it on the chutney.

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BEST APPLE PIE EVER !!!

I've made a zillion apple pies in my life that I thought were pretty good. However, the following recipe is new to me, and I have to tell you it is the absolute BEST apple pie I've EVER tasted.

Sorry about this photo, I cut the pie when it was still too hot

When I served this pie to Picky-Picky husband and guests, no one spoke. All I heard were forks clicking on the plates, and the muffled sounds of "oooohhhh man!!"  and "Mmmmmmm"  (a good sign). The first servings of pie were followed quickly by second servings and comments like "wow, that's good".  I totally agree!!!
Double 9" pie crust
6 large Granny Smith apples
½ cup butter
3 tablespoons flour
1 tablespoon corn starch
¾ cup brown sugar
¾ cup granulated sugar
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 tablespoon vanilla extract + enough water to = ¼ cup

Peel and thinly slice the apples. Place them in the bottom half of the pie crust. NOTE: It is important that you use a DEEP dish pie plate or you will get spill over.

In a heavy bottomed sauce pan, melt the butter. Add the flour and corn starch and stir until smooth.  Measure 1 tablespoon of vanilla extract into a quarter cup measure, and then fill the rest up with water (total liquid ¼ cup). Add the liquid, brown sugar, granulated sugar, cinnamon and nutmeg to the melted butter. Bring to a low boil (actually not a boil...just let it start to boil around the edges of the pan for about 30 seconds.

Take off the heat and pour over the apples.  Put on the top crust. Pinch the edges shut and cut some vent holes in the top crust.  Brush the top pie crust with beaten egg whites and sprinkle with granulated sugar.

Place pie on a baking sheet (in case it spills over), and bake in PREHEATED 400 degree oven for 1 hour or until apples are tender. Let cool until you can hold your hand (comfortably) on the bottom of the pie plate before cutting.

The pie tastes almost like a mellow caramel apple, it is beyond good!!

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