Ingredients: For 1 apple pie [Serves 6]
Pillsbury pie crust for 9 inch pan (2 sheets)
Assorted apples – 7 peeled, sliced
Brown Sugar – 1 cup
All purpose flour -2 tbs
Almonds – 1/4 cup crushed (for crunch)
Lemon juice -2 tbsp
Cinnamon ground -1 tsp
Nutmeg ground -1 pinch
Cardamom powder -1/2 tsp
Salt – 1 pinch
Butter -2 tbsp
- Thaw the frozen pastry sheets to room temperature.
- Peel and slice apples.
- In a large bowl, toss the sliced apples with lemon juice.
- Combine sugar, flour, crushed almonds, cinnamon, nutmeg, cardamom and salt. Add apples and toss well to coat evenly.
- Line the pie pan with one of the thawed pastry sheet.
- Fill pastry lined pie pan with apple mixture. Add butter on the top.
- Place second crust on a plain surface and cut into strips.
- Now arrange the strips on the top of pie filling in criss cross manner., Seal the edges of the crust by hand.
- Bake at 425 degrees for 15 minutes.
- Reduce heat to 350 degrees and bake 40-45 minutes more or until crust is golden and filling is bubbly.
Serve warm with a dollop of vanilla ice-cream after any meal.
For Chana dal Lauki: [6 servings approx.]
Chana dal (Split yellow) – 3/4 cup
Lauki (Bottle guard) – 1
Whole garam masala – 1 tbsp
Red chili powder – 1 tsp
Turmeric powder -1/2 tsp
Coriander powder – 1 tbsp
Garam masala powder – ½ tsp
Kasoori Methi -1/2 tbsp
Wet Ingredients for tadka:
Onion -1/2 (finely chopped)
Tomatoes -1 cup (finely chopped)
Ginger – 1 tbsp (finely chopped)
Garlic – 1 tbsp (finely chopped)
Green chili -1 tsp (finely chopped) [Optional]
Olive oil – 2 tbsp
Salt as per taste
- Wash dry chana dal a couple of times. Keep aside.
- Peel and cut Bottle guard (Lauki) in medium size cubes and keep aside.
- Pressure cook it with turmeric powder, salt and 2.5 cups of water for 10 minutes on medium heat.
- Now open the pressure cooker (when all the pressure is released), and add cut bottle guard (lauki) to it.
- Pressure cook the above for 10 more minutes.
- For tadka, heat olive oil in a pan. Add whole garam masala. Let it crackle. Then add chopped onions and sauté it, till turns light golden. Add ginger, garlic and chopped green chilies (optional). Cook for 2 minutes.
- Add chopped tomatoes, red chili powder, garam masala powder, coriander powder in the gravy and let it simmer for 5-6 minutes on medium-low heat.
- Add the tadka to the cooked chanadal lauki and add 1/2 cup water and simmer it on low heat 4-5 minutes.
- Finally, add kasoori methi and let it simmer for 2 more minutes.
Garnish the Chana dal Lauki with freshly chopped cilantro and serve with halved lemons.
Enjoy with fresh naan, paratha or steamed basmati rice.
Ingredients: For eggless sponge cake
Sweetened condensed milk – 1/2can
Self raising flour- 140 gms (5 oz.) or 1.25 cups
Baking powder – 1 tsp (leveled)
Baking soda or soda bi-carb – ½ tsp
Melted butter – 60 ml (2 fl.oz.)
Water – 75ml (2.5fl.oz.)
Vanilla essence – 1 tsp
- Preheat the oven at 400 degrees (F).
- Grease 8 inches diameter cake pan.
- Sieve the flour, baking powder and baking soda together.
- Mix the flour mixture, condensed milk, melted butter, vanilla essence, water and beat well.
- Pour the mixture in the greased cake pan.
- Bake for 10 minutes, then reduce the temperature to 325 degrees (F) and bake for further 10 minutes or until cake starts leaving the pan from sides and an insert knife in the center of the cake come out clean.
- Remove the cake from the oven and let it cool off for few minutes.
- Run a knife around the edges to loosen the cake and place a flat plate over the cake pan and turn it over to transfer the cake on to the plate.
- Cool the cake completely before decorating.
Rainy or gloomy weather calls for something hot, something crispy. What will be the better option than Spicy Fritters: Garma garam bhutte ke bhajiye with a cup of tea. Enjoy this easy recipe for corn fritters.
For Corn fritters [Approx. 4 servings]
Corn kernels [Bhutte] -2 cups (frozen or fresh)
Gram flour [Besan] – 2 tbsp
Green chilies -2
Cilantro -1/2 cup (leaves only)
Cumin seeds [Jira] – 1 tsp
Garam masala powder-1 tsp
Salt as per taste
Chaat masala -2 tsp
Freshly squeezed Lemon juice -1 tbsp
- Thaw frozen corn kernels in microwave for 2 minutes. For fresh corn, carefully cut the kernels using sharp knife.
- In the food processer, add corn kernels and green chilies and pulse 4 times till it becomes coarse mixture. Keep aside.
- In a large bowl, add processed corn mixture, besan, cilantro and all dry spices. Mix well. Do not add water or it will make the batter runny.
- Heat cooking oil in a frying pan. Drop fritter batter by spoonfuls into the hot oil, and fry until golden. Drain on paper towels.
Sprinkle chaat masala on the fritters and also add some lemon juice. Serve immediately. Enjoy with green chutney and a cup of hot tea.
Note: You can also make chaat of these fritters, just add green chutney, tamarind chutney, finely chopped sweet onions, finely chopped tomatoes, chopped cilantro, nylon sev and some chaat masala. Viola! Chaat is ready.
This is a very healthy and nutritious recipe for the breakfast or for lunch. Broken wheat or Dalia has high ratio of calcium, vitamins, iron and other essential nutrients which are critical to the growth and health of the body. Broken wheat is a great source of daily fiber. It becomes even healthier, when we add all the vegetables we have. It makes it more flavorful and yummy.
For Vegetable Dalia [2 servings]
Dalia (Cracked wheat) – 1 cup
Sweet onion – ½ cup (sliced)
Green peas – ¼ cup (fresh or frozen)
Green beans – ¼ cup (fresh or frozen)
Tomato – ¼ cup diced
Carrots – ¼ cup diced
Cauliflower – 1/2 cup (cut into small florets)
Jeera (Cumin seeds) – 1 tsp
Turmeric powder – 1 tsp
Red chili powder – 1 tsp
Green chili – 1 tsp minced [OPTIONAL]
Ghee [Clarified butter] -1/2 tbsp
Cooking oil – 1tbsp
Salt to taste
- In a pan, dry roast Dalia with ½ tbsp of Ghee or butter till it becomes golden. Keep aside.
- In a pressure cooker, heat 1 tbsp cooking oil. Add sliced onions to it. Sauté till it becomes translucent.
- Now add peas, beans, cauliflower, tomatoes and carrots to it. Sauté for 1 minute.
- Add all the dry spices to it. Mix well. Add roasted Dalia to the vegetables in the pressure cooker.
- Add 2.5 cups of water to it. Pressure cook for 10 minutes on medium heat.
- Vegetable Dalia is ready to serve.
Serve hot Dalia with fresh yogurt and masaledaar achaar [spicy pickle].
Bhel puri or Bhel is a very common Western Indian Street food. This bhel is named Hariyali bhel as it calls for more Green Mint-cilantro chutney than the sweet tamarind chutney. Also it has abundant fresh cilantro for great flavor.
For Hariyali bhel puri [6 servings]
Puffed rice – 2 cups
Papdi – ½ cup crushed [home made or store bought]
Ratlami sev – ½ cup
Namkeen mixture – ½ cup
Nylon sev – ½ cup
Boiled potatoes – 2 cups chopped
Sweet Onions -1 cup finely chopped
Tomatoes – 1cup finely chopped
Cucumber – 1cup finely chopped
Cilantro -1/2 cup finely chopped
Raw mango – ¼ cup finely chopped [if available]
Green Chutney – 3/4 cup
Sweet tamarind chutney -1/4 cup
Chaat Masala* – 1 tsp
Red chili powder – ¼ tsp
Salt as per taste
Green Chutney : Pls. follow the link for Green chutney recipe.
Tamarind chutney : Pls. follow the link for Tamarind chutney recipe.
Papdi : Pls. follow the link for papdi recipe.
For preparing Hariyali bhel puri:
- In a large bowl, add all the dry ingredients. Mix well.
- Now add all the wet ingredients and spices. Mix well. Garnish with chopped cilantro and Nylon sev.
- Serve immediately or it will get soggy.
Enjoy this quick recipe as your evening snack.
*Chaat Masala, Nylon sev, Ratlami sev, Papdi and Namkeem mixture is easily available at all Indian grocery stores.