Strawberry pie

I was at whole foods yesterday and a box of gorgeous strawberries just called out to me. I knew i had to take them home and make something special with them :) . I am a pastry chef who absolutely runs away from the idea of making any kind of berry pie . Reason, i have three good ones: soggy crust, runny filling and under baked crust :(
Oh wait i have one more : The lattice that just wont stay in place .
But looking at those strawberries sitting on my counter top, all i could think of was strawberry pie.
I took a deep breath in.. Chanted OM three time and went for it :)
To my surprise it actually wasn't as bad as i thought its going to be . The kitchen wasn't a big mess at the end of it all and neither was i . And the pie : Dare i say it myself , PERFECTION.
So don't think too much just go for it , I promise you will love the end result.

Pie crust

• 2 1/2 cup of white unbleached whole wheat pastry flour
  
• 1 1/2 cup of cubed and chilled butter ( to make it vegan substitute with Earth Balance)
• 2 tsp sugar
• 1 tsp lime zest
• 1/4 cup ice cold water

Note : For a good mealy crust,its important to use cold cold butter and ice cold water .
Above quantities are for 9" medium pie shell .

Method

• In a food processor,combine flour, salt and sugar . Add the cold cubed butter. Use pulses to break the butter into chickpea size pieces.
• Do not over work the butter. It should hold its shape and not be disintegrated into the flour mixture .
• Continue to pulse and slowly add the ice water a tablespoon at a time until the butter is now broken down to pea size pieces and all of the water in incorporated.
  
• You do not want the dough to be too wet. It should be easy to handle .
  
• Also quantity of water will depend on the type of the flour used and its moisture content.
  
• Therefore don't rush into adding all of the water at one time. You may not even have to use all of the water .
• The dough should not be sticky, but should hold together and not fall apart .
• Transfer the dough from the machine to a clean counter top and knead the dough to make sure its smooth .
• However make sure not to over work the dough. Divide the dough into two part . One can be slightly bigger than the other .
• The bigger one is for the bottom and the smaller one for the lattice on the top .
  
• Wrap them up and stick them in the fridge for 1 hrs .

While your dough is chilling you can start working on the filling .

Strawberry filling

• 4 1/2 cups of sliced fresh strawberries
• 1/2 cup raw cane sugar ( Add more sugar to taste if you like your pie sweeter)
• juice of 1/2 lime
  
• 1/2 tsp zest of lime zest
• 2 Tbs water
• 3 Tbs corn starch
  
• 1/2 tsp cinnamon ( or not .. i happen to love the pairing of strawberries and cinnamon )
  

Method

• Place all the strawberries in a large pot over medium heat. Add sugar,lime juice and zest .
  
• Stir gently to minimize the strawberries .
• In a small bowl mix the cornstarch into the water .
• when the strawberry mixture begins to bubble, slowly add the cornstarch water to the pot.
• Simmer for another few minutes till the filling looks thick .
• It should coat back of a spoon at this stage
  
• Turn the heat off and let it cool
  

Back to the crust

• Preheat the oven to 350 degrees F.
• Remove the crust from the fridge and let it rest at room temperature for 5 minutes .
  
• Dust the clean counter top with some flour to ensure that the crust will not stick to the surface while rolling .
  
• Dust your rolling pin with flour and roll the larger ball into a tortilla.
  
• The rolled out tortilla should be wider than pie shell .
• Since we are using a 9" pie shell , the rolled out tortilla should be about 11' in diameter .
  
• This will give enough room for the tortilla to cover the pie shell and spill over the border of the shell.
  
• When rolling out the dough the edges might crack a little, don't worry about it .
  
• Very gently pick up the rolled out tortilla and place it over the pie shell .
• Gently pressing down the dough close the shell ,cover the pie shell with the dough .
• Trim the excess dough on the side.
• Using a fork, poke some holes in your pie crust to prevent the crust from rising and bubbling up .
  
• Now cut square out of parchment paper that is bigger than the size of the pie shell
  
• Place the parchment paper on the top of the crust .
• To weigh down the parchment paper fill the pie shell covered with parchment with some beans .
• Bean will ensure that parchment paper stays in place and does not fly around in the oven.
• Place the pie shell in the oven and bake for 15 minutes.
• Pull out the pie shell from the oven and remove the parchment filled with beans .
• Stick the shell back in the oven again, and bake it for another 5 minutes.
• This process is called blind baking , its helps the crust from turning soggy.
  
• The crust should have golden edges and the base of the crust should looked cooked .
• The color you are looking for on the crust is light golden brown.
• Pull out the crust from the oven and let it cool.

Ones the filling and the blind baked crust have cooled down to room temperature, pour the filling in the crust. Do it only after the lattice strips are ready to go..

Working with Lattice top

• Pull out the smaller pie dough ball from the fridge.
• Let it rest for 3- 4 minutes at room temperature.
• Roll out the dough into a tortilla like we did with the first ball.
  
• With a help of a sharp knife cut even strips of the dough .
  
• I used a clean yard stick to keep my lines straight .
• Make sure the strips are cut even to ensure even baking in the oven .
• Place the strips back in the fridge to cool down .

In the mean time fill your pie shell with the filling :)

• Pull out the cut strips from the fridge.
• Arrange the strips vertically all across the pie shell leaving 1/2 " in between two strips.
  
• At this point they would look like bars in a jail.
• And now weave in the horizontal strips to make a basket weave .
  
• Ones your lattice work is done fuse the end of the strips to the bottom crust.
  

Look at the picture below to get a better understanding .

• Finally brush the crust with some almond milk/ regular milk and sprinkle some sugar on top :)
• Bake for 45 to 50 minutes ( 350 degrees F) till the crust in nice golden brown color .
• Remove the pie and let it rest before you cut into it .
• If you rush into cutting the pie the juices might have to set back and up and you will have runny pie :(

Serve it will vanilla ice cream !! enjoy :)

Protein rich khichari

Quinoa mungdal kichari.

It’s a twist on my most favorite food on earth. Mungdal kichari with ghee. It’s my absolute go to food when I am feeling a little under the weather. A perfect pick me up. Just the sight of steaming mundal kichari with lots and lots of ghee brings a smile back on my face .
I always thought there is nothing you can do to take mungdal kichari to the next level. Guess what quinoa mungdal kichari is just as good as the usual one if not better. It's good and good for you.
For some of you who haven’t cooked with quinoa before let me tell you more about this amazing power packed little grain. Called a super grain, quinoa is highly nutritious and can supply us with all of the body's requirements: carbohydrates, fats, protein, vitamins, minerals, and fiber.
It contains all the essential amino acids, making it a complete protein. It’s a perfect source of protein for all us vegetarians out there. When cooked Quinoa has a light, fluffy texture and it’s mild, slightly nutty flavor makes it an alternative to white rice or couscous.
Here goes the recipe!!

Quinoa mungdal kichari

Ingredients
1 cup quinoa (You can find it in the bulk section at any health food store)
½ cup + 2 Tbsp yellow mungdal ( You can find it at one of the indian stores or online )
3 cups water
1/2 tsp Turmeric
1 Tbsp Cumin seeds
1 Tbsp black/brown mustard seeds
Pinch of Hing (Asafoetida/ Asafetida) Aids digestion
1 carrot
1 cup peas
½ cilantro leaves
1 Tbsp organic ghee
Juice of half a lime
Salt to taste
¼ cup dried unbleached organic coconut powder

Method

• Wash and rinse quinoa and mungdal. If you have time its best to soak quinoa for 2 to 3 hrs
• Put an iron pot on medium flame. Add ghee to the pot, when ghee is hot add mustard seeds.
• When you hear them popping in the pot add the cumin seeds
• Add turmeric and hing
• Add quinoa and mungdal to the pot and roast for 2 mins
• Also add in carrots and peas to the pot
• Add boiling water and stir
• Cover and cook for 15 mins
• When quinoa is cooked you will see that it will sprout and turn transparent
• Add cilantro leaves, organic coconut powder and lime juice
• Add some more ghee and stir
• Serve hot

Delicious moist vegan chocolate cupcakes !

These chocolate cupcakes are superrrrrr easy to put together . Any one can do this . All you have to do is follow the recipe :) yess when trying to bake always remember MEASURE .


I took these babies for a birthday party and they were a biggggg hit . To me most of the vegan goodies that i have tried at the super market taste so dry .. just like cardboard . well these are no where close to that . They are super moist , soft and loaded with rich chocolate flavour. And they look super cute . Almost too good to eat ... well almost . Enjoy :)




Recipe

Ingredients
1.5 cups wholewheat pastry flour ( Buy the king Arthur's white ww pastry flour )
3 tablespoons of sifted good quality cocoa ( Or carob powder )
1/2 cup vegan chocolate chips ( can substitute with regular dark chocolate chips.
1/3 cup of chopped walnuts
1 teaspoon baking soda
1 cup turbinado sugar ( raw cane sugar from trader Joe's )
pinch of salt (optional)
5 tablespoons veg.oil
1 tablespoon lime juice
1 teaspoon alcohol free vanilla extract( please buy the real deal )
1 cup cold water

Method

1. In a large mixing bowl, add w w pastry flour, coco powder, baking soda and salt. With the help of a whisk mix all the ingredients together. This will help break up the lumps and add air to the batter.
2. Now dump in your chocolate chips and chopped walnuts . Stir them into the dry ingredients. Make sure they are all well coated with the flour mixture .
3. In a pitcher , add the water , vanilla extract , lime juice , veg oil and sugar . With the help of a whisk , stir everything to combine .
4. Now transfer the mixture from the pitcher to the mixing bowl which has the dry ingredients .
5. With the help of a rubber spatula fold the dry ingredients into the wet .
6. Ones the batter looks all smooth and combined pour the mixture into the cupcake liners .
7. Bake at 350 for about 25 minutes
8. After 20 minutes open the oven door and insert a tooth pick in the center on the cupcake . If the tooth pick comes out clean , pull the cupcakes out and let them cool !
9. If the batter sicks to the tooth pick then let the cupcake bake for another 5 min and check again to see if they are done .
10. Dip the cup cakes in some melted chocolate after they have cooled down and decorate with sprinkles
11. Enjoy them warm or cool with your afternoon tea :) yummy yum !!

Quick & Yummy Breakfast :)

Sprouted whole Mung pancakes !

What’s for breakfast Sunday morning??? How about these delicious, crispy savory pancakes. It will however call for a little bit of planning ahead of the game.
All you need to do is soak your organic green whole mung beans Saturday morning in cold water. Drain the water Saturday early evening and rinse them clean couple of times. And leave them out in a clean dry bowl for sprouting! Sunday morning you will have your mung beans all set to be used.
Why sprout? Well it reduces the cooking time :) Increases the energy ( prana ) . And is Easy on your tummy! Therefore why not sprout right!
Recipe...Here it goes!

What you need?

2 ½ cups sprouted mung beans
1 ½ cup Rawa (Cracked wheat)
½ inch ginger root
1 medium size green chilly
½ cup chopped cilantro
Whole cumin seeds
2 to 3 Curry leaves
Ghee (clarified butter) or olive oil
2 to 3 cups water (Start with adding 1 cup at a time)
Salt


Method

1) To a blender add sprouted mung beans, rawa, ginger root & green chilly. Add 1 cup of water and blend away! Use the rest of the 2 cups of water to adjust the consistency. It should have a dosa or pancake batter consistency.







2) Transfer the mixture to a bowl. Add chopped cilantro, curry leaves & cumin seeds. Add salt to taste & mix the batter with a spoon to combine.
3) Heat a iron skillet on medium high and using a spoon spread the batter on the pan like you would for dosa or pancake. At this point you can also add some ghee or olive oil to the pan to make the pancakes extra delicious and crispy:)
4) Pan fry the pancake on both sides till it looks golden brown and edges look crispy and brown too!
Serve with Fresh homemade yogurt or Ketchup. A not very Ayurvedic but oh sooo good addition would be some pickle on the side :P yummy yum!

Enjoy !!