Blueberry pies

Last night, my husband comes to me and says "you know how to make a pie " 😊 And yeah I made it on a Thursday evening...I can't believe myself.

The reason was I think there was a big bounty of blueberries so the super market I go to, had a ton of blue berries and at good price. Having fresh fruit at good price here in Georgia is not as common as in California. So, when I get the opportunity I grab the fresh fruit.

Anyway so much yup yup yup. I found the perfect recipe for the pie and they were great.

Blueberry Pie (Handheld pies with blue berry filling)

Blue berry pie

Ingredients:

1. 2 cups fresh blue berries
2. 1/2 cup sugar
3. 1 teaspoon fresh lemon juice
4. 1/2 teaspoon corn starch

Ingredients for the dough:

1. 8 oz cold butter
2.  2 cups all purpose flour
3.  1/2 teaspoon each of salt, baking powder
4. 1/2 cup sour cream

For brushing/topping:

1. 1 egg beaten
2. Sugar for sprinkling

Heat the blueberries with sugar and lemon juice for about 5 minutes. Add the corn starch and mix well and let it cool.

Shift the flour with the salt and baking powder and add butter and sour cream. Mix until the dough is crumbly. If needed add ice cold water 1 tablespoon at a time. Roll the dough on  clean surface dusted with flour into a rectangle. Fold it into three like a business letter :). Roll it again and do the same 3 more times. Wrap it with a plastic wrap and put it in the fridge for 30 minutes.

Roll the dough on a clean floured surface and cut it into 3 inch by 3 inch pieces. Add 1 teaspoon of filling and brush the edges with the egg  and top it with another piece of dough. Crimp it or press down with a fork. Brush with egg on top and top with sugar. Poke some holes at the top. Repeat.

Pre heat oven to 425. Place the pies on a baking sheet and bake for 18-20 minutes. Let cool a bit and serve as is or with whipped cream

Mushroom Peas curry dry

Dry Mushroom and Peas curry

Mushroom Peas curry

Ingredients:

1. 12 oz mushrooms sliced
2. 3/4 cup fresh peas
3. 2 tablespoons each of oil and yogurt
4. 1 medium onion ground to paste
5. 1 large or 2 medium small tomatoes chopped fine
6. 1/2 teaspoon each of turmeric, salt, chilly powder, coriander powder, cumin seeds, ginger garlic paste
7. 1/4 teaspoon black pepper

Marinate the mushrooms with yogurt, salt and black pepper and red chilly.

Heat the oil in a pan and add the cumin and fry till they splutter. Add the ground onions and fry till they start becoming brown. Add ginger garlic paste and fry for a minute. Add the tomatoes and the spices and fry for 5 minutes. Add the marinated mushrooms and fry for 5 minutes. Add the peas and fry for 10 more minutes. Garnish with cilantro and serve

Cauliflower shrimp curry

Long time ago one my MIL made Cauliflower with Shrimp. The two things my hubby loves and his mom just combined the two of them into one...single...love...for him LOL
From then on I have been trying to recreate that dish but it never tasted the same.

I finally found this recipe which is pretty delicious.

Cauliflower shrimp curry (Shrimp with cauliflower in spices)

Shrimp Cauliflower curry

Ingredients:

1. 1 pound medium shrimp, peeled and deveined
2. 2 tablespoons oil
3. 1 onion, diced
4. 1 teaspoon ginger garlic paste
5. 1 medium large tomato chopped fine
6. 2 small  potatoes  peeled and diced
7. 2 cups cauliflower
8. 1/2 cup frozen peas, thawed
9. 1/2 teaspoon each of salt, chilli powder, turmeric, coriander powder, cumin powder

Mix the shrimp with turmeric and heat them in a pan for 1-2 minutes. Drain and set aside.In the same pan heat the oil and add the onions and fry till they start turning brown. Add the ginger garlic paste and fry for a minute. Add tomatoes and all the spices and cover and cook for 5 minutes. Add potatoes and cook for 5 minutes. Add a cup of water and cook for 5 more minutes. Add cauliflower, shrimp and peas and cover and cook for 10-15 minutes or until the gravy reaches a consistency of your liking. Enjoy with steamy hot rice

Eggnog creme Brulee

So...my last post with eggnog was not my last after all. I just love love love eggnog and I can't pass it on when I see it in the fridge , in the grocery store, waiting for me to pick it up :p

Anyway, one more carton of my fav eggnog back at home and ofcourse after I drink enough of it I start looking for things to make with it. And it is a snow day today I decided to make some creme brulee with it yesterday. There are hardly any other desserts' I like more than Creme Brulee and to make something more yummy than it already is...great. And did I mention I made it all for myself...in 1 ramekin. thats it. If you want more of it, multiply it by the number of servings you want

Eggnog Creme Brulee(Creme Brulee with egg nog)

Eggnog Creme Brulee

Ingredients:

1. 1/3 cup each of eggnog, whole milk, heavy cream
2. yolk from one fresh egg and make an egg white omelet with the rest :)
3. 4 teaspoons sugar
4. 3 cups water

heat the oven to 300 degrees F.

Combine the eggnog, cream and milk and bring to a slight simmer over medium heat. Whisk together the egg yolk and 2 teaspoons sugar for about 2 minutes.

While whisking constantly add the hot milk mixture slowly . Add the mixture to a ramekin. Heat the water in a microwave for 2 minutes and add it to a pie pan. Put the ramekin in the middle of the pie pan and put the pan in the middle rack in the oven and bake for 30-35 minutes. Test with a tooth pick, if it comes out clean it is done. Cool on the counter for 30 minutes.

Cover with a plastic wrap and put it in the fridge until ready to use.

Before serving sprinkle the remaining 2 teaspoons of sugar . Put the oven on broil and broil the creme brulee on the top self for 2 minutes. Keep an eye on it and take care not to burn it. Serve or enjoy all by yourself

Sindhi Sai Bhaji

Sindhi cuisine has a very distinctive flavor. I am not sure what it is but Sindhi dishes taste different. None the less they are delicious. This is one such recipe. Full of flavor and good for you too.  This recipe is usually cooked with Spinach and Sorrel leaves but I used what I had on hand...canned mixed greens and it turned out pretty delicious

Sindhi Sai Bhaji (Split peas cooked with mixed greens)

Sindhi Sai bhaji

Ingredients:

1. 1/2 can mixed greens 
2. 1/2 bunch fresh Dill
3. 1 cup Tamarind juice 
4. 2 medium Tomatoes chopped and diced
5. 1 medium Onion diced
6. ½ cup Chana Dal
7. ½ tsp each of grated Ginger, turmeric powder
8. 2-3 garlic cloves
9. 1 fresh Green Chili finely chopped
10. 1 tsp each of cumin, coriander powder, Salt 
11. 1 cup Water
12. 1 tablespoon Oil

In a pressure cooker add the dal and mixed green and 2 garlic cloves and turmeric and 1/2 of cumin and cook for 6-7 whistles with 2 cups of water. After the steam has escaped open the cooker.
In a pan heat the oil and fry the remaining cumin until they start spluttering. Add the remaining chopped garlic and ginger and fry for a minute. Add the onions and fry till they start getting a little brown. Add the tomatoes and cover and cook for 5-7 minutes. Add all the spices and salt and mix well. Add the dal and the tamarind water and simmer for 10 minutes. Add a little water if the dal looks too thick. Cut the heat and garnish with cilantro and serve with roti or rice

Dry shrimp curry

In terms of sea food Shrimp might be one of my favorites beside crabs. But somehow I do not like fish. Donno why...something fishy about them LOL

Anyway, the following shrimp recipe is one of the best spicy shrimp recipes you will ever have, I guarantee it

Dry Shrimp Curry

Dry Shrimp Curry

Ingredients:

1. 12 oz medium/large shrimp cleaned
2. 1 medium small onion chopped fine
3. 2-3 big garlic cloves chopped fine
4. 1 inch ginger grated
5. 1 tablespoon oil
6. 1/2 teaspoon each of onion seeds (nigella seeds), turmeric powder, cumin powder
7. 1 teaspoon salt, chilli powder, coriander powder, sugar
8. 2 medium large tomatoes finely chopped

Mix the prawns with turmeric powder, salt and keep marinated for 15 mins. Heat oil in a pan and add the kalonji/onion seeds and fry for a minute. Add chopped onions and green chilies to it. Fry on medium high heat till they turn light brown. Add ginger and garlic and fry for a minute. Add all the spices and mix well. Add the tomatoes into the pan and mix well with spices. Add chopped tomato to it. Sprinkle salt and sugar and mix them well. 

Cook it covered till the tomatoes become soft add shrimp. Cook uncovered till the shrimp get cooked through and the water evaporates. Remove from heat and finish it off with freshly chopped coriander leaves. Serve with hot steamy rice and Sambar

Eggnog Latte

Happy new year everyone...Hope you had a great start to a new year. Hope you have all the wonderful things you seek, come to you this year. Good Luck.

So, with that well wishing I start my blogging for this year. We have to see how it will go.
The cold front from the North has finally reached the South and the temperatures have plummeted to below 40 degrees and its been raining...a wet and cold start to an year. I need some warm "pick me up" and I am turning to my old friend "eggnog" and made my own EggNog Latte...and yum did my Honey pick me up :)

Also, since the eggnog season is almost at the end, this is almost my last eggnog recipe of the Year season

Eggnog Latte (Coffee with steamed eggnog)

Eggnog Latte

Ingredients:

1. 1/4 cup water (or strong brewed coffee)
2. 1 teaspoon instant coffee (if you are using water in #1)
3. 1/4 cup 2 milk (I used 2%)
4. 3/4 cup store bought eggnog
5. sugar or sweetener to taste
6. Nutmeg to sprinkle

Make the coffee with the instant coffee or set the brewed coffee in a cup.

In another microwave safe tall cup heat the milk, eggnog and sweetener for a minute. Use a standing blender and froth the milk for a minute. (I have the amazing little 'frother', I once got in one of those Chinese shops...I used this to make my Lattes :)  )

Heat the milk again for 1 more minute (watch it carefully....make sure it doesn't spill...) Froth it again and add this to the brewed/ready coffee. Garnish with nutmeg and serve hot and enjoy 

Also try the other recipes with eggnog

• Eggnog Pancakes
• Cooked Eggnog