I intervened and said "Kirtana stop this lip service. You have never been near a kitchen, so how can you help Ammaiya?"
"No Thatha, I am an amatuer cook. I like to try my hand and prepare authentic food by watching tv programmes and cookery books", she said.
I challenged her by saying, "If you are such talented, why don't you prepare a dish made of banana (vazhaikai, pazham, thandu, poo etc) and send it to Raja mama , who is inviting recipes with banana as main ingredient."
She said, "Banoffie pie is one dish, I can cook like a'pro'"
I put 3 conditions forward saying that 1) she should use only cooking gadgets commonly used in Indian household, 2) ingredients should be easily available in India and thirdly she must demonstrate to me, so that I am convinced that not only she knows how to make it, but also should be delicious to eat.
" Thatha, I accept all your conditions and I would prepare the dish immeidately" she said and left the house to get the ingredients from a nearby shop. I asked her?What is the meaning of Banoffie pie?" for that she replied "Wait and see".
She returned shortly and engaged herself in the preparation. It took little more than 2 hours. She served the dish to us that night as desert.
It was 'yummy' and without shy, I asked for a second helping. She explained to me that this dish is a pie made of banana and toffee. It is classic, indulgent English desert. It is creamy, crunchy and full of flavour.
The recipe is given below.
This is Kirtana’s way of making it. I warn you that it is a costly dish, time consuming and very rich in calorie. I can, however, assure you, that you will fully relish it.
Banoffie Pie
You will need……
200/250g tin of condensed milk, milkmaid (available in India)
3 large bananas
1 pack of digestive biscuit (marie, or good day biscuits can be used instead)
100 to 150ml whipping cream (fresh cream whipped in mixer)
50 g chocolate powder/shavings
3 Tbsp of butter, melted
Crush the biscuits in a freezer bag with a rolling pin until they are reduced to crumbs. Gently heat butter in a saucepan until liquid (or just leave some out at room temperature to soften).
Pour biscuit crumbs and melted butter and mix in with the crumbs until they start to bind together. Transfer the biscuit crumbs to a round dish (a large Pyrex dish is good) and pat with a spoon so that they cover the base. Place in the fridge to set.
Put the tin of condensed milk in a pan of boiling water (NB- don't open the tin first!) and allow to boil for 2 hours . You should put a lid on the pan to prevent all the water boiling off. When done, remove the tin and leave to cool a little (you could pour cold water on it to cool the outside).
When cool enough to handle, open the tin carefully - the condensed milk will have caramelised/toffee and may well shoot out the opening.
Pour/spoon the toffee from the tin onto the biscuit base of the Pyrex dish. Place back in the fridge to cool.
Slice the bananas and arrange them on top of the toffee. Whip the cream in a blender/mixie, and pour over the caramelised topping. . Dust with chocolate powder/ chocolate shavings for effect. Keep in the fridge until needed, covered with cling-film.
Serve after chilled.
