It’s a well-known fact that Saumya Tandon essays one of the lead characters, Anita Vibhuti Narayan Mishra, on &TV’s most popular comedy serial Bhabi Ji Ghar Par Hain! But did you know that Saumya is also a foodie and loves Banoffee pie? Her massive sweet tooth is evident from the recent pictures that she posted on Instagram with the captions, “Me and the Banoffee pie…it’s love” and “Sweetful day”.

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Me and the Binoffee pie …..it’s love

A post shared by Saumya Tandon (@saumyas_world_) on Dec 21, 2017 at 12:10pm PST

So, ZEE5 brings you some amazing and easy-to-make summer pie recipes by renowned chefs like Gautam Mehrishi, Ranveer Brar, Kunal Kapur, Sanjeev Kapoor, Maria Goretti, and Sabyasachi Gorai. Watch these videos from Bake Do Teen and try them at home to sweeten up your family’s, friends’ and your own life! Let’s get started:

1. Tofu Pan Pie By Chef Gautam Mehrishi.

Gautam Mehrishi teaches you the Tofu Pan Pie recipe with simple bakeware at home. In a bowl, take cornmeal flour (makai ka atta), refined flour (maida), olive oil (jaitun ka tel), butter (makhan), salt, warm water and knead the dough. Rest it for 7-10 minutes. In another bowl, add chopped onions, garlic cloves, corn kernels, diced tofu cheese, red chilli powder, icing sugar, olive oil, tomato puree, salt and mix well. Dust some maida and roll out the dough.

Grease the pie tray with olive oil, dust maida and place the dough on it. Pour the tofu mixture, green olives, sweet corn, grated cheese, and dust cornmeal flour. Place the pie tray in a preheated pan for 20-25 minutes. Then, remove the tray and de-mould the pie. Garnish the dish with red chilli powder, olive oil, black pepper powder and salt to taste. Serve hot!

Take 3/4th cup of all-purpose flour (atta) and strain it in a bowl. Add 1/4th cup butter, 2 pinches of salt and mix well. On a flat surface, knead the dough with your hands, cover it with cling wrap, and refrigerate for 20 minutes. Sprinkle flour and roll out the dough into a flat, round shape.

Place the dough into a pie tin and cut the extra edges. Bake it at 200 degrees Celsius for 15 minutes. Boil 3/4th cup of water in a pan and add 1/2 cup of strawberry jelly mix. Beat it and add a 3/4th cup of chopped strawberries. Pour the mixture on the pie tray and set it evenly. Refrigerate for 60 minutes and serve cold!

To make soya Shepherd’s pie, you need first to prepare the filling. Take oil in a pan and add chopped onion, 2 bay leaves, 2 cinnamon sticks, salt to taste, red chilli powder, ground spices (garam masala), turmeric powder (haldi), water as required, chopped tomato, tomato puree, soaked soya granules, chopped coriander leaves, and lemon juice.

In another pan, pour oil, add ginger-garlic paste, turmeric powder, boiled and mashed potatoes, ghee and salt to taste. Pour the soya filling into a ramekin (baking bowl) and squeeze the potato mash over it through a piping bag. Bake it for 10-12 minutes in a preheated oven at 220 degrees Celsius. Garnish with roasted papad and mint sprigs (pudina) and serve hot with salad!

For the pie crust: In a bowl, take butter, castor sugar, an egg, all-purpose flour (atta) and mix it well. Refrigerate the dough for 30 minutes. Remove and roll the dough on a tabletop. Place the flattened dough into a pie mold. Tightly press the dough with thumb and cut out extra edges. Cool the pie base for 10-15 minutes in the fridge. Take it out and prick it with a fork. Preheat the oven at 180 degrees Celsius and bake for 10-12 minutes.

For barfi: Heat a pan and add khoya (solid condensed milk), sugar, saffron (kesar), cardamom (elaichi) powder. Cook till its consistency is thick. Add the prepared barfi to the pie crust and layer the top with remaining pie dough. Milk wash the top layer and sprinkle 8-10 chopped pistachios. Bake for 20 minutes in a preheated oven at 180 degrees Celsius. Dust with powdered sugar and serve hot!

For the pie dough: Blend refined flour (maida) and butter together. Remove in a bowl, add cold water and knead into dough. Cling wrap and refrigerate it for 45 minutes. Remove and roll out the dough. Place it in a pie tray and prick with a fork. Bake at 200 degrees Celsius for 10 minutes in a preheated oven.

For stuffing: Heat a pan and add desi ghee, dry red chilli, cumin seeds (jeera), chopped garlic, ginger, onion, shahi paneer masala, water as required, tomato puree, salt to taste, mashed paneer (cottage cheese), kasuri methi powder (crushed fenugreek), coriander leaves (dhaniya), ground spices (garam masala) and cook well. Then, add fresh cream. Pour mixture over baked pie dough, add mozzarella cheese and chopped coriander. Bake again for 20-15 minutes in a preheated oven at 180 degrees Celsius. Garnish with rocket leaves (tarmira patta), cherry tomatoes and serve hot!

Knead and cut a regular dough into a spherical shape for the pie base. In a pot, add baked beans, green/french beans, water chestnuts (singhada), broccoli, beetroot, low-fat cheese, soya milk, chilli flakes, and salt. Break an egg in a bowl and brush the pie dough with it. Brush the pot ingredients too. Cover the pot with the pie dough and brush the outer layer with egg. Make flowers with the remaining dough. Bake for 20-25 minutes. Serve with herb butter and chilli honey sauce!

In a bowl, add crushed biscuits, honey, butter, and mix well. Flatten the mixture in a pie tin. In another bowl, take whipped cream, cream cheese, hung curd, chopped grapes, condensed milk, orange zest (grated orange peel). Add the mixture to the pie tin and set it well. Garnish with chopped grapes, strawberries and serve!

Boil potatoes in salt water until tender. Drain and evaporate excess water. Add butter and mash well. Then, add milk and mix till it gets a creamy consistency. In a pan, heat olive oil, add peppercorns (kaali meeri), bay leaf, garlic cloves and sauté till fragrant. Add onion, mutton mince, salt and cook covered. Then, add tomato concasse and mix well. Season with pepper powder and cook covered. Place the mince mixture in a large ovenproof casserole. Fill potato mixture in a piping bag and spread evenly over mutton mince. Place the casserole in a preheated oven at 200 degrees Celsius and bake for 30 minutes, till the potatoes are brown. Remove and serve hot!

For minced meat: Heat oil in a pan, add cashew nuts (kaju), raisins (kismis), chopped carrot, celery leaves (ajvain patta), sea salt, chicken stock, mincemeat, roasted spices paste (bhuna masala) and mix well.

For the filo pastry: Take a pastry sheet, brush clarified butter, add minced meat into it and wrap. Take a baking tray and put a silicon pad. Place the pastries into the tray. Spray water and olive oil on the pastries. Bake it at 200 degrees Celsius for 15 minutes.

For the dip: Take mint leaves (pudina) in a bowl, add chilli flakes, cream cheese, salt, lemon juice and mix well. Garnish with parsley (ajamod) and red chilli powder.
Serve the baked pastries with the dip, mustard, and ketchup!

In a bowl, add chicken mincemeat, add chopped garlic, onion, celery leaves (ajvain patta), carrot, sea salt, an egg and mix well by cut and fold technique. Then, take a pie tray of 6 small moulds and spray with clarified butter. Take 6 pastry sheets and spray similarly. Add mixture to the pastry sheets and fill in the mould. Bake it for 20 minutes at 180 degrees Celsius. Garnish with cheese and chilli paprika. Serve hot and crisp!

If you love pies, go ahead and try these amazing recipes. Let us know your favourite pie in the comments section below. Also, don’t forget to watch Saumya Tandon on the &TV serial Bhabi Ji Ghar Par Hain! streaming now on ZEE5!

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