Pecan Pie

Pecan pie 10

Ingredients:

  • Pecan halves – 1 cup
  • Unsalted butter – 5 tbsps
  • Light brown sugar – 1 cup
  • Light corn syrup – 3/4 cup
  • Salt – 1/2 tsp
  • Vanilla extract – 2 tsps
  • Eggs – 3, lightly beaten
  • Pie crust – half a recipe of the pie crust. Recipe can be found here

Method:

    • Make the pie crust. Refrigerate for 1 hour.
    • Preheat oven to 350F.
    • Line a baking pan with foil and roast the pecans in the oven for 5 minutes.

Pecan pie 1

    • Transfer the pecans to a bowl and let them cool down.
    • Roll out the pie crust.
    • Place it on the pie dish.
    • Poke the bottom crust with a fork and refrigerate it.

Pecan pie 7

    • Preheat oven to 420F
    • Add butter, light brown sugar, corn syrup and salt to a saucepan and let it cook on medium heat. Stir continuously.

Pecan pie 2

    • Let it boil for a minute.

Pecan pie 3

    • Turn off the heat.
    • Add the roasted pecans to it.

Pecan pie 4

    • Let the filling cool down for 5 minutes.
    • Lightly beat 3 eggs and vanilla extract in a bowl.

Pecan pie 5

    • Add the egg mixture to the pie filling and whisk until well combined.

Pecan pie 6

    • Pour the filling into the chilled pie crust and let it bake for 10 minutes.

Pecan pie 8

    • Lower the temperature to 375F( do not remove the pie from the oven) and bake for 45 minutes.
    • Rotate the pie halfway as it bakes.
    • The pie is ready when a toothpick inserted in the center comes out clean.
    • Let the pie cool down completely on a wire rack.

Pecan pie 9

  • Serve the pie at room temperature.

 

 

Badusha without curd/yogurt

badusha 3

This is my second recipe for badusha without using curd. You can find the first version with curd here. This recipe is from Mallika Badrinath’s book ” Traditional Sweets”. The original recipe calls for Dalda/Vanaspathi. But I used unsalted softened butter. It works really well too. Check out the inside of the badusha. It is soft and flaky. Yummmmm……

badusha 4

Tips for making Badusha:

The first problem with badusha is the uncooked center. Always cook badusha on low to medium heat. It will  take more than 10 minutes for the badusha’s to cook in oil and turn golden brown. If the oil is too hot, turn off the heat and let the badusha’s cook slowly.

To prevent the badusha from puffing up like poori, make a deep depression in the center. Mallika Badrinath’s tips is to poke the middle of the badusha with a bamboo skewer while frying to prevent the badusha from rising in the middle.

The ingredients below makes approximately 10 badusha’s.

Ingredients for badusha:

  • Unsalted butter/Dalda – 5 tbsps (butter should be at room temperature)
  • Baking soda – a pinch
  • All purpose flour / Maida- 1 + 1/2 cups
  • Water – as required
  • Oil – for deep frying

Ingredients for sugar syrup:

  • Sugar – 3/4 cup
  • Water – 1/2 cup

Method for making badusha:

  • Mix butter/dalda and baking soda together in a mixing bowl. Use your fingers to mix them for 10 minutes.
  • Slowly incorporate the all purpose flour/ maida into the butter mixture using water.
  • Form a soft dough. Do not knead the dough.
  • Cover the bowl with a wet cloth and set it aside for 5 minutes.
  • Divide the dough into lemon size balls.
  • Roll each ball of dough using the palm of your hand and flatten them. Use your finger to make a depression in the middle.

badusha 1

  • Cover the prepared badusha’s with a wet cloth and set them aside.
  • Heat oil in a wok for deep frying the badusha’s. The oil should be on moderate heat.
  • Gently slide few badusha’s into the oil.
  • Poke the centers of the badusha’s using a wooden skewer.

badusha 2

  • Flip the badusha and let the other side cook.
  • The badusha will take more than 12 minutes to cook on medium hot oil. Turn off the stove if the badusha’s are cooking too fast.
  • Turn the heat on again after the oil has cooled down a bit.
  • When the badusha’s turn golden brown,remove the badusha’s from the oil using a slotted spoon/jallikarandi/ladle onto a paper towel lined plate.
  • Follow the instructions above and fry the rest of the badusha’s.

Method for making sugar syrup:

  • Heat water and sugar together in a saucepan.
  • Make a sugar syrup of one string consistency.( Dip a spoon in the sugar syrup. Let the syrup cool down a bit. Take a little sugar syrup on your pointing finger. Press your pointing finger and thumb together gently. When you pull the pointer and thumb apart slowly, you will see a string of sugar syrup.)
  • Turn off the heat.
  • Dip the badusha’s in the sugar syrup.
  • Make sure that all the sides are covered in sugar syrup.
  • Remove the badusha’s from the syrup and let it rest on a parchment paper lined tray/plate.
  • I suggest dipping the badusha’s two or three times in the sugar syrup. The badusha has to dry a bit between each coat.
  • If the sugar syrup crystallizes, add little water to the sugar syrup and heat it until the sugar melts.
  • Let the badusha’s rest until the sugar syrup has completely dried.
  • Store the badusha’s in an airtight container.

Kavuni arisi / Black rice pudding

Black rice pudding 7

Kavuni arisi is a dessert I enjoyed in my childhood when relatives from Burma visited us. I love the texture of the rice. For more texture, you can add cooked black eyed peas to the pudding when you add the coconut milk. Add very little black eyed peas. The star of the dish is the black rice. The black eyed peas will cut down the sugar when you bite into it. The first time I had it in the US was at a Thai restaurant. They served it with warm coconut milk. Loved it. So my husband took me to Hong Kong market and we bought a bag of black rice. When I make Mohinga, I always pair it with Black rice pudding. Black rice takes longer to cook. You can also pressure cook the rice to speed up the cooking process.

Ingredients:

  • Black rice – 3/4 cup (soaked in water overnight or for 20 mins or pressure cook)
  • Water – to cook the rice
  • Sugar – 3/4 cup or according to taste
  • Thick coconut milk – 1/4 cup
  • Cooked black eyed peas -1/4 cup or less (optional)

Method:

  • Drain the black rice and add it to a pan.

Black rice pudding 1

  • Add water and cook the rice until the rice is cooked on medium heat.
  • Keep stirring occasionally and make sure that the rice has enough water to cook in.
  • The texture of black rice is like brown rice. It will not break apart like white rice.

Black rice pudding 2

  • When the rice is cooked, switch to low heat.
  • Add sugar and mix well.

Black rice pudding 3

Black rice pudding 4

  • Let it cook for 3 minutes.
  • Turn off the heat.
  • Add coconut milk and cooked black eyed peas(optional).

Black rice pudding 5

  • Mix well and enjoy.

Black rice pudding 6