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Wednesday, June 26, 2013

Rustic Peach Galette ..



Ing :

Ing for Crust :

All purpose flour : 1 cup (extra for rolling)
Unsalted butter : 1/4 cup (at room temp.)
Salt : A pinch
Powdered sugar : 1 tea spoon
Ice cold water : 1/8 cup (as needed to make dough)

Ing for Filling :

Sliced peaches : 1 cup
Powdered sugar : 1/4 cup
Cloves powder : 1/4 tea spoon (You can either use cinnamon powder)
Corn starch : 1 tea spoon
All purpose flour : 1 tea spoon
Dry ginger powder : 1/4 tea spoon

For Crust Brushing :
Powdered sugar : 1 table spoon
Unsalted melted butter : 2 table spoon
Cloves powder : A pinch

Method :

Method to make Crust :


* In a medium bowl, whisk together flour, sugar, and salt. Add butter into flour and mix until mixture has a crumbly consistency.

* Now add ice water, 1 tablespoon at a time, and mix with a wooden spoon(must) until dough just holds together. DO NOT OVERWORK ON DOUGH.

* Wrap dough in a plastic wrap and refrigerate for atleast 10 minutes.

Method to make Filling :

* In a medium bowl, whisk together sugar, flour,ginger powder and clove powder. Add in peaches and toss mixture until peaches are coated very well.

Method to make Brushing :

* Mix all the listed ingridients together and keep it ready to use.

Method to Assemble :

* Pre heat the oven to 180 C.

* Remove the dough from the refrigerator and using roling pin roll the dough to 1/8 inch thickness circular shape. (Roll like chapathi)

* Pour the filling in center and assemble it giving 1 to 1.5 inch border space.

* Fold the 1 inch border of dough over the edges of the peaches and refrigerate for 15 minutes.

* Brush the Galette with brushing mixture.

* Bake Peach Galette for 25 to 30 minutes in a pre heated oven or until crust is lightly browned.




Monday, June 3, 2013

PaDDu ..



Ing :

Complete list of ingridients (Click on the link for recipe) : 2 cups
Vegetable oil / Ghee : 4 table spoons

Equipment required to cook : Aebleskiver Pan

Method :

* Keep batter(along with all the vegetables mentioned in the batter link) overnight for fermentation.

* Heat the paddu pan in a low flame and add 2 drops of oil or ghee.

* Pour the batter in Aebleskiver Pan / paddu pan. Close the pan with lid.

* When paddu is cooked from one side(approximately 2 to 3 minutes later), turnover with the help of wooden stick and cook on other side.

* Serve with Chutney.




 

Fruits and Vegetables from Malenaadu and KaravaLi ..


Basella Alba / basaLe soppu ..


Banana ..


Chakkota ..


Jackfruit ..



Bread fruit ..

Karande Kaayi / KauLi kaayi ..


Mango ...


Rose Apple / Nakshatra NeraLe ..


Nekkare Maavina kaayi (Sour Mango)..



Jambul / NeraLe hannu ..


Pineapple ..


Raw mango with red chilli powder and salt.. A Yummy Combo !!


Drumstick Vegetable ..



Sweet Limes..


Sooji MeNasu ..


Thumbri Hannu ..

I Think this fruit is belongs to Ebenacea family.