RM2 - Day 19 - Impossible Buttermilk Pie

Yesterday I happened to watch Robin Miller's show on Food Network. I did not watch the entire show as I was tempted to try the dessert she prepared on that show.
Robin tells that this dessert was inspired from her friend Anita. And its called Impossible Buttermilk Pie, since its Impossible to spoil this dessert recipe, (she means its fool-proof I guess).
I realized the meaning when I saw how quickly she prepared the dessert. She just blended all the ingredients in the blender and poured it into a pie pan and baked it for 30-40 minutes. The pie needs to cool down a lot before you cut it . I am telling this because , yesterday when I prepared it, I didn't allow it to cool enough and because of that the middle portion of the Pie did not set.

The Buttermilk pie does not need a prepared crust, as it forms a crust while baking. The final dessert looks like a lightly hardened Custard which you can have with fresh fruits, berries or with a dollop of whipped topping :) You may refer the recipe here for the ingredients.

Wanna know whats cooking in my buddies's kitchen? Here are the links to their blog:
1) Siri, 2) Srivalli, 3) Ranji, 4)PJ, 5) Curry Leaf, 6) Medha,

7) Priya, 8) Bhawna, 9) Raaji, 10) Ruchii, 11) Anu, 12) Kamala,

13)DK, 14) Divya Kudua, 15) Rekha, 16) Divya M, 17)Lakshmi,

18)Raaga , 19) Lakshmi Venkatesh , 20) Sripriya, 21) Viji,

22) Kamalika, 23)Pavani,>,24)Karuna,25)Roochi

RM2 - Day 18 - Coriander Dosa

My Amma makes delightful variations to the ordinary dishes, turning them into healthier, tastier versions. Her suggestions have always turned out perfect, such as adding sprouted lentils to idlis, dosas, or curries, adding a different spice to a dish which otherwise we dont think about. I must say my taste in food is/was inspired a lot from my mother. We both like spicy food, and garlic, share the same passion for tea, and have a great addiction to watch Food related programs on TV or articles on newspapers, she has a nice collection of recipes , some she wrote from the TV programs, some paper clippings, ...there is a sweet memory whenever I remember about her recipe collection, and that is, she never leaves even the simplest of recipes (the ones which come while they show the advertisement for a Pickle Masala brand) which she jots on whatever piece of paper she finds and writes with even the smallest pencil she could find when the narrator tells the recipes on TV.

One another amusing thing I remember is , how my brother comments on m mother's dedication to jotting down recipes, but never actually preparing anything from her collection of books :-) ... Actually I was the one who once referred her collection and made Pressure cooked Caramel Custard and my mom was so happy and overjoyed that she made me do this every time I used to come home for vacation from college. She used to tell that , Caramel Custard is your dish and your brother eats it only when you prepare (she never tried preparing it though ;-)

.....We still share recipes over phone and she is always very curious as to what all I make for V here :) I miss the fact that I was never able to cook anything properly before marriage, and I haven't yet got a chance to display my cooking abilities to her now after marriage because the only time I could spend with her , she wanted to cook something for me ....I am hoping I could make up for that sometime soon......

Let me share the recipe with you, this is also a great recipe to use up any left over Idli/Dosa batter: The batter for this dosa is the same as that for Adai dosa. I also had some left over plain dosa batter. The only addition I have made is to add lots of coriander and a bunch of Curry leaves and Onion powder, ginger powder (you may add minced ginger, it gives a real nice taste when you bite ginger in the dosa) to give a different taste. V loves it with a very simple Potato gravy I prepare .






I was drooling at what my Marathon buddies have cooked in their blog, am gonna check them again :) Here are their links:

1) Siri, 2) Srivalli, 3) Ranji, 4)PJ, 5) Curry Leaf, 6) Medha,

7) Priya, 8) Bhawna, 9) Raaji, 10) Ruchii, 11) Anu, 12) Kamala,

13)DK, 14) Divya Kudua, 15) Rekha, 16) Divya M, 17)Lakshmi,

18)Raaga , 19) Lakshmi Venkatesh , 20) Sripriya, 21) Viji,

22) Kamalika, 23)Pavani,>,24)Karuna,25)Roochi

RM2- Day 17- Unniyappam (Godda Appo in Konkani meaning "Pancake Puffs made with Jaggery")

This is one of the favorite sweets of my husband. I too like it especially when its not overly sweet, just a delicate flavor of banana and jaggery. When my in-law visited us, this was one the things I learned to make. Its easy, and quick. Though some people use rice flour to make it, I decided to go with soaking the rice method. It came out quiet well for a first timer like me. This was a good idea to use up over ripe bananas (the green skin variety, or the small yellow ones). This is my version of Unniyappam (I didnt have certain ingredients used to make traditional unniyappams such as toasted coconut bits). As you can see , my Unniyappams did not puff much and that is because I accidentally added too much water. But I hope you people will surely make much better ones than these :)

Ingredients:

White rice - 3/4 cup
**Jaggery grated - 3/4 cup (The jaggery we get in the Indian store near to our place is good, no impurities found till now :) , but for safety sake, you may melt jaggery and strain it through a sieve to remove impurities.
Very ripe bananas : 2 nos
Baking powder - 1/4 teaspoon
Cardamom powder - 1/2 teaspoon
Nutmeg powder - a pinch
Salt - a pinch


Method:

Soak the white rice in water for at least 5 hours. Grind it with very little water to form a little thick batter. Add the Jaggery, ripe bananas, and the rest of the ingredients and blend again to form a semi thick batter. The batter should have consistency of Idli batter.

In a Pancake Puff pan on medium heat, add 1/4 teaspoon oil to each mold. When the oil is a little hot, add the Unniyappam batter into each mould upto 3/4th full . Cover the pan and let it cook until the Unniyappams are almost cooked on the top. Turn them over and lower heat to medium low and wait until they cook and then tranfer them to a serving plate.


Note:

** I found an easy way to grate Jaggery this time. I used my grater to do it. I felt relieved using that as my hands were paining grating the Jaggery using a knife every time I wanted to make something with it.

** If you find that the Unniyappam batter is not sweet enough, add honey and mix well. I tried this as my batter was not sweet enough the first time, so I added honey and the next batch was sweet enough :)

I am curious to know what my other Marathon buddies are cooking, what about you?

1) Siri, 2) Srivalli, 3) Ranji, 4)PJ, 5) Curry Leaf, 6) Medha,

7) Priya, 8) Bhawna, 9) Raaji, 10) Ruchii, 11) Anu, 12) Kamala,

13)DK, 14) Divya Kudua, 15) Rekha, 16) Divya M, 17)Lakshmi,

18)Raaga , 19) Lakshmi Venkatesh , 20) Sripriya, 21) Viji,

22) Kamalika, 23)Pavani,>,24)Karuna,25)Roochi