Maldivian Roshi: A Recipe from Six Senses Laamu, Maldives

Roshi is very similar to Indian rotis (flatbreads).

The secret to making soft dough is using warm water whilst kneading the dough. You can add a few tablespoons of shredded coconut to the dough whilst kneading it to add flavor.

 

 

PURIS

There is nothing like eating a piping hot, fluffy puri.

We don’t make puris very often except for when we have certain ceremonies at home or when the kids demand it. My kids love it and can tuck away multiple puris with no problems. This summer I decided it was time for me to learn how to actually make puris myself. To my surprise and my kids delight I found it was actually quite easy!

Make sure the oil is really hot and that you don’t keep the puris in the oil for very long. Puris must be eaten hot and have to be made then and there. For the dough you can either knead it by hand or if you have a food processor, you could use a dough blade. Whilst kneading the dough, you do have to judge how much water to put in the dough by making sure the dough is not too wet and sticky and not too dry either.

Brown Butter Banana Strawberry Bread

One of my favorite food blogs is Joy the Baker. I spend endless hours drooling over her fabulous creations and after many months of just being a voyeur on her blog, I finally used one of her recipes.

It was perfect as I had overripe bananas and strawberries that had to be consumed within the day to save them from being relegated to the trash. Here is the recipe I used to make a really nice banana strawberry loaf.

Custardy Popovers

Popovers can be eaten as a part of just about any meal. It makes a great breakfast food or goes really well with soups or salads. The list goes on and on.

I remember when I was going to school in Amherst, MA; there was a great little cafe called Judies’s that was famous for its popovers.

The best popovers I’ve ever eaten are at Eleven Madison Park in New York City.

Here is a recipe I found in one of my favorite cookbooks – The Moosewoood Cookbook by Mollie Katzen.

It’s a really simple, rather low-fat recipe.

Banana Chocolate Chunk Muffins

There are muffins …… And then there are the Clinton Street Baking Company muffins.

These muffins are to die for.

Eat them warm, straight out of the pan and I defy you to eat just one.

I cant…

Scones

Scones are the yummiest anytime food ever! I have to dedicate this recipe to my dearest friend Sonu, who sits on my kitchen counter and relishes these scones like no one else.

The best scones I have had so far are at the Four Seasons, NY. I have tried so many different recipes to recreate their scones and through a lot of trail and error I think I have come close with this recipe.

Make sure you  handle the dough very gently. Dont over mix! The dough should be a little flaky and not very solid.

I personally love plain scones but you are welcome to add fruits to the batter if you wish. If you are adding dry fruits, soak in water before you add them in.

Scones go great with butter, sweetened whipped cream, jams and preserves or berries.

These scones can last for a few days if kept in an airtight container and they also freeze really well.

Egg-in-the-Hole

This is one of my kids current favorite weekend breakfast requests. It is really easy to make and looks really fun and fancy!

I serve it with home fries and any steamed vegetables to add a bit of green to the plate.

This recipe is from the Food Network Kitchens stockpile.

BANANA-BLUEBERRY MUFFINS

I always seem to have overripe, speckled bananas hanging in my kitchen. This is a great muffin recipe that I found on cooks.com that makes great use of all those bananas.

BANANA-BLUEBERRY MUFFINS

Makes 12 muffins.

2 extra ripe, med. bananas, peeled

2 eggs

1 c. packed brown sugar

1/2 c. butter, melted

1 c. blueberries

1 tsp. vanilla

2 1/4  c. all-purpose flour

2 tsp. baking powder

1/2 tsp. ground cinnamon

1/2 tsp. salt

METHOD:

• Puree bananas in blender.
• Combine blueberries with a tablespoon of flour.
• In medium bowl, combine bananas, eggs, sugar and butter until well blended.
• Stir in blueberries and vanilla.

• In large bowl, combine flour, baking powder, cinnamon and salt.
• Stir in banana mixture until evenly moistened.
• Spoon batter into well greased 2 1/2 inch muffin cups.

• Bake in 350 degree oven 25-30 minutes or until wooden toothpick inserted in center comes out clean.
• Serve warm.

Banana White Chocolate Bread Pudding

I did a very interesting class in Latin Fusion cooking a few years back. I just love all the recipes I learned and have used them over and over again.

The dessert we learned was a Banana White Chocolate Bread Pudding. This is my husband’s absolute favorite dessert and I only make it on very special occasions because it has all thats bad for you in it….but then again thats what makes it so so good.

This recipe is adapted from the Latin Fusion recipes of Stephen Schmidt.

BANANA WHITE CHOCOLATE BREAD PUDDING WITH WHISKEY CARAMEL SAUCE

Serves 8-10

3 tbsp butter, unsalted

5 cups sliced fully ripe (speckled) bananas ( about 6)

4 1/2 cups heavy cream

6 large eggs

1 1/2 cups sugar

1 tbsp pure vanilla extract

One 24 ounce Challah or a loaf of Brioche bread with crusts removed

9 ounces good quality white chocolate, chopped (I used white chocolate chips)

Whiskey Caramel Sauce, below

METHOD:

• Place the butter in a large skillet, set over moderately high heat and let it melt.
• Add the bananas and cook, stirring until pale golden and very soft, 2 to 5 minutes.
• Remove the skillet from heat and coarsely crush bananas with the back of a fork.
• Add the cream, return the skillet to moderately high heat.
• Heat till the begins to steam.
• Remove from heat and set aside.

• In a large mixing bowl, whisk together the eggs, sugar and vanilla until well combined.
• Gradually whisk in the hot banana mixture.

Assembling the Bread Pudding

• Pre-heat the oven to 350°F.
• Butter a 9x13x2 inch glass baking dish.
• Cut the bread loaf in 1/2 inch slices and each slice into halves or thirds.
• Arrange half the slices, slightly overlapping, in the baking dish.
• Sprinkle with half of the white chocolate chips.

• Pour half of the banana custard on top spreading evenly.
• Repeat with the remaining bread, white chocolate and custard.
• Let stand 1 hour, occasionally pressing on the bread with a metal spatula to help it absorb the custard.

• Set the rack in the center of the oven.
• Bake the pudding until puffed, browned, and set in the center (about 40 minutes).
• Serve warm with sauce.

Note: The unbaked pudding can be refrigerated, covered, upto 24 hours.

WHISKEY CARAMEL SAUCE

1 cup sugar

1/4 cup water

8 tbsp. unsalted butter

1/3 cup heavy cream

2-3 tbsp. bourbon whiskey or Cognac

1 tbsp. vanilla essence

Pinch of salt

• Combine the sugar and water in a small heavy bottomed saucepan.
• Set over moderately high heat and cook undisturbed until the syrup begins to darken around the edges of the saucepan.
• Swirling the pan gently by the handle continue to cook the syrup until it becomes dark amber and smokes.
• Remove from heat immediately and add butter and cream.
• Stir until smooth.
• Add whiskey to taste and salt.

Note: The sauce can be made 1 week ahead. Reheat over gentle flame.

White Chocolate Chip Banana Bread Dessert

I love banana breads. It’s so great to be able to whip up a delicious bread, with those overripe, blackened bananas that have been hanging on the kitchen counter for way too long. Bananas can easily be mashed and frozen. Just add 1 tablespoon of lemon juice to mashed 1  1/2 cups of mashed banana and freeze till you need it.

I have so many recipes for banana bread to share but this is one I made very recently which bordered more on being a banana bread dessert.

I used the basic banana bread recipe from The Betty Crocker Cookbook but then added in white chocolate chips, a sugar glaze and chocolate curls to make this into a really sweet treat! This dessert freezes really well.

WHITE CHOCOLATE BANANA BREAD DESSERT

Serves 8-10

Ingredients for Banana Bread:

1 1/4 cups sugar

1/2 cup butter softened

2 eggs

1 1/2 cups mashed ripe bananas (3-4 medium)

1/2 cup buttermilk ( you can easily make your own buttermilk)

1 teaspoon vanilla essence

2  1/2 cups of all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

1 cup chopped nut (optional – I didn’t use them)

1 cup white chocolate chips

1/2 cups of chocolate curls or shavings

Handful of chocolate chips to top the cake off with.

Method:

• Place oven rack in lowest position and heat oven to 350°F.
• Grease the bottoms of two loaf pans or one Bundt pan.
• Mix the butter and sugar in a mixing bowl.
• Stir in eggs till well blended.
• Add mashed bananas, buttermilk and vanilla.
• Beat until smooth.
• Stir in the remaining ingredients except the nuts and chocolate chips and mix until just moistened.
• Mix in the nuts and chocolate chips.
  

  

  
  

• Pour into prepared pans.
• Bake for about 1 hour or until wooden pick inserted in the center comes out clean.
• Cool for 5 minutes in the pan.
• Loosen sides of loaves from pans.
  

  

  
  

• Cool completely and drizzle with the sugar glaze and chocolate chips.
• Serve immediately or store in an airtight container.

Sugar Glaze

Yield: About 1/2 cup.

Ingredients:

1 tbsp. butter

1 c. powdered sugar

1/2 tsp. vanilla

1 1/2 to 2 tbsp. milk

1/8 tsp. salt

Method:

• Put butter in 2 cup glass measure cup.
• Cook on high for 30 seconds or until melted.
• Add all ingredients.
  

  

  
  

• Starting with 1 1/2 tablespoons milk, add more only if needed to get glaze consistency.
• Drizzle over cool banana bread and top it off with chocolate chips and curls.