Peach cobbler

Last month when peaches were at their peak season (mid July- August) in our local markets we bought pounds of them. After eating a few as fresh I wanted some new ways to utilize them all, as they can stay good for a week or so. Then I looked through my bookmarks and found this delicious peach cobbler by Paula deen . When I made it the first time, hubby dear got very excited and it became his new favorite. I don't know why, but all the desserts becomes his favorite:) Then he brought home more peaches , as he wanted to host a party for our friend Raynor's family and another party for my friends. I made this dessert during two consecutive weekends and enjoyed this dessert with our friends.

Peach cobbler with almond kulfi ice cream

.

Peaches.

I have added a few strawberries too.

cook the fruits with sugar.

Flour mixture over molten butter.

Then pour the hot fruit sauce.

baked peach cobbler.

Peach cobbler with ice cream.....an yummy treat!

(I have altered Paula's recipe to suit my 9 x 13"glass baking dish)
Southern ladies call this ingredients list as cuppa , cuppa , cuppa , which means 1 cup flour, 1 cup sugar, 1 cup milk. Easy way to remember, but I have added little more flour (like Paula) to get a thicker crust.

Ingredients: 
for fruit sauce:

Peaches - 3 to 4
sugar - 1 cup

water - 1/2 cup

cinnamon powder - 1/2 tsp

for crust:

sugar - 1 cup
butter - 1 stick (8 tbsp)
self rising flour - 1 1/2 cup
milk - 1 cup
cinnamon powder - 1/4 tsp

Method:
Preheat oven to 350 degrees F (for metallic baking pan) and 325 def F (for glass baking dish). I used pyrex baking dish and it should not be heated above 325 deg.

Peel the peaches and remove the seed. Slice them thinly. If using strawberries, then chop them too. Put the sliced fruits, 1 cup sugar, 1/2 cup water , 1/2 tsp cinnamon powder in a pan and bring to a boil. Simmer and cook for 10 minutes. Keep aside.

Put the butter in the baking dish and place in oven and let it melt.

In a separate mixing bowl , add 1 cup sugar, 1 cup milk, 1 1/2 cup self rising flour and mix to a fine batter.  Take out the hot baking dish and pour this flour mixture over the hot butter. DO NOT STIR.

Slowly spoon the hot fruit mixture over top, DO NOT STIR.

Sprinkle some more cinnamon powder on top.

Bake for 30 to 45 minutes. The batter will rise up and cover the fruits. Check by inserting a toothpick.

Serving suggestions:

Serve warm as dessert along with a scoop of ice cream or with whipped cream.

Note:

Use self rising flour only or prepare one using AP flour and right proportions  of other ingredients.

Follow the instructions carefully, as each and every step is important in this recipe.

This is a very easy dessert recipe and can be prepared days ahead. Keep it refrigerated if prepared ahead.

The cobbler should rest for 15 minutes immediately after baking, to soak up the juices.

Always serve this warm to enjoy the flavor of butter and fruits.

Thattai

Thattai is a popular south Indian snack. Other names are thattu vadai, thattai murukku. I just love this snack very much and will try to buy a pack whenever I see it anywhere. But hubby dear likes this snack only if I make it at home, as he thinks store bought thattai have a harder texture and unbreakable:) There are various thattai recipes but the core ingredient is rice flour. I usually make thattai using murukku flour (with thattai ingredients) also, but there is a separate recipe for the thattai that melts in mouth and here is my recipe after many permutation combinations:). I add more pottukadalai mavu (puffed channa dal flour) to get a crispy wafer like texture but we can halve it too.

Happy Krishna Jeyanthi!

thattai

pressing thattai.

thattai dough for 30 numbers.

Ingredients:
Rice flour - 2 cup
urid dal - 2 tbsp
pottu kadalai (puffed channa dal) - 3/4 cup
curry leaf - 2 sprig
shredded coconut - 2 tbsp
sesame - 2 tbsp
channa dal - 2 tbsp
red chilly powder - 2 tsp
hing (asafoetida) - 1/4 tsp
salt - to taste (3 tsp)
butter - 2 tbsp
oil - for deep frying

Method:
Soak the channa dal in water for 1 hour. Keep aside.

Dry roast the rice flour for few minutes till it looses moisture. I use store-bought rice flour and it takes 2-3 minutes per cup of flour to get that loose texture.
Dry roast the urid dal till it smells good (not red), let cool and powder it.
Powder the puffed channa dal (dalia flour).

Put the flours in a large mixing bowl. Add butter, curry leaf, soaked channa dal, sesame, red chilly powder, shredded coconut, hing. Mix salt with a cup of water and use this to knead the flour.
Knead the dough to a very soft stage (like chapati dough). Apply some oil over it.

Make small lemon size balls (approx 30 numbers).
Take a  ziplock cover and open three sides with one side closed. Or simply fold a plastic sheet and use it to press thattai.

Place one ball inside the opened ziplock cover , close and press using a flat cup(as shown in photo). Prick a few holes using a fork or toothpick (to avoid thattai puffing up). But I didn't prick all the thattais (as mine are thin only).

In the mean time start heating the oil in a frying pan. As it gets maximum heat, put the pressed thattai and reduce flame to medium. After a few seconds flip and cook till bubbles settle. Take out , drain excess oil and keep on paper towels. Just like this fry the thattai one by one. The whole process may take 45 minutes.

Store in airtight containers and enjoy!

Serving suggestion:
Serve as snack with tea or coffee.