Making a good pie has always been a distant dream. After several failed attempts, now i have perfected the art of a flaky pie crust . With mangoes everywhere now in all shapes and sizes, i decided to try a pie which can be served chilled for this weather..
For the crust:
1-1/4th cup plain flour
1/2 cup cold butter
1/2 tsp powdered sugar
3tbsp chilled water
Method : Cut the cold butter and add it to the flour.Add the sugar. Using the tip of your fingers combine gently till it becomes crumbly. Now add the chilled water a little at a time and try to gather the flour without actually pressing it. Gently gather it into a ball, wrap it and chill in the refrigerator for 15 mins. Take two sheets of butter paper and place the dough in between and start to roll it . Peel away the top sheet and now place the pie dish over the dough and transfer it. Pinch the edges and bake blind. Bake till it is light golden brown. Remove from the oven and cool.
a cup of cream cheese...
1/4th cup condensed milk and 1/2 cup whipping cream and a dash of yoghurt..
whip them together for a creamy and smooth filling. Check for sweetness.
Pour it into the pie crust and chill for an hour.
Cut ripe mangoes into small cubes and add fine sugar and toss it...
Top the pie with the cut mangoes and chill it further for 3 to 4 hrs .
You may even sprinkle a bit of cinnamon powder.... Serve with whipped cream and extra mango pulp.
Jun 16, 2009
Its great to be back home after a long,relaxing pampered vacation. A week spent in chettinad enjoying the flavoursome curries and glorious meat dishes was the highlight of my one month holiday.Every time i walk down the lonely streets of this town i cant help but feel sad for these houses begging for help and attention.My friend fondly refers to it as 'Ghost town". Each house whispers the magnificent and splendorous life once lived .
Spent some culinary moments with 'Sathai akka' our fabulous cook from the little town and tried to refine few familiar dishes. It is absolutely fascinating to watch her cook with incredible grace and ease. I truly envy people who are instinctive with their cooking...
Being summer the terrace of most houses were laid with various preserved meats, vattals(crisps) and pickles. Lentils, chillies and all the yearly supplies were out for sunning... beautiful sight.
Sharing a simple yet very interesting recipe of Quail roast.
Ginger Paste - 2Tbsp
garlic - 2Tbsp
Red chilli powder - 1 tsp
juice of 1 lime
Curry leaves a few
1. Clean and skin the quails.
2. Mix other ingredients except the curry leaves and marinate the quail.
3. Leave it over night.
4. Fry the quail till well cooked. It should take about 5 mins.
5. Fry few curry leaves and sprinkle over the quails.
6. Serve with lemon wedges and simple salad.