Apple Pie: August 18, 2011

Here is the most easy and instant recipe of apple pie for you and your family and friends…also one can help their diet conscious souls by replacing the use of normal butter with low fat butter…

Requirements For the Crust:

Marie Biscuits : ½ Cup

Butter : 1 Table Spoon

Requirements For the Apple Filling:

Marie Biscuits : 3 Table Spoons

Butter : 1 Table Spoon

Stewed Apples : 6 to 8 Table Spoons

Powdered Sugar : ½ Tea Spoon

Cinnamon Powder : ¼ Tea Spoon

Requirements For Topping:

Cooking Oats : 2 Table Spoons

Butter : 1 Tea spoon

Process For the Crust:

Step 1: Mix the coarsely crushed marie biscuits’ and butter in a bowl and mix well to for m a crumbled mix.

Step 2: Spread this mixture on the bottom of a 6 inch diameter’s baking tin (the tin should have loose-bottom) and refrigerate it for 1-2 hours.

Process For the Filling:

Step 1: Mix the finely crushed marie biscuits’ powder and butter in a bowl and mix well.

Step 2: Add the stewed apples (finely chopped), powdered sugar, cinnamon powder and keep the mix aside.

Step 3: Combine the oats with the butter and mix well. Keep aside.

Process to set the Apple Pie:

Step 1: Pre heat the oven 150 degrees.

Step 2: Spread the apple filling on the crust evenly.

Step 3: Sprinkle the oats mix on the apple filling.

Step 4: Place the tin in preheated oven for baking it for 15-20 minutes.

Step 5: Serve your pie slightly warm to enjoy it’s actual taste.

Tips:

1 : Keep the butter in melted foam to make the setting process more easy.

2 : If you like the taste of digestive biscuits than replace the marie biscuits with it.

Sabudana Wada: August 16, 2011

It’s an alert… these wadas are really tempting and one cannot resist from only have it one…so all those diet conscious please beware…again a very famous dish of all the Maharashterians and favourite amongst the Hindu’s while they fasts.

Requirements:

Sabudana : ½ Cup

Potatoes : 2 to 3 Medium Sized

Roasted Peanuts Powder : ½ Cup

Ginger : 1 Tea Spoon

Green Chillies : 2

Lemon Juice : 2 Tea Spoon

Coriander Leaves : 2 Table Spoons

Salt / Sindhalun to taste

Oil for frying

Process:

Step 1: Boil the potatoes, peel off their skins and mash them nicely.

Step 2: Take the soaked sago in a big bowl.

Step 3: Add smashed potatoes, salt, chopped chillies, grated ginger, roasted peanut coarsely crushed, lemon juice and finely chopped coriander leaves with the sago.

Step 4: Mix everything well and prepare a soft dough.

Step 5: Make balls of equal size from the dough and give them your desired shape.

Step 6: Keep the wadas ready in a dish.

Step 7: Heat the oil in a frying pan and deep fry the prepared wadas in it.

Step 8: Remove them on a soaking paper.

Step 9: Serve them hot with cucumber raita or sweet curd.

Tips:

1 : To know how to wash and soak sabudanas, check the tips section of Sabudana Khichadi’s recipe

2 : Sindhalun Salt is also known as Rock Salt; there are Hindu’s who follows the rituals very strictly will prefer to use sindhalun salt instead of regular salt while they are consuming during their fasts.

3 : Do not over knead the dough, as a result it will becoming very sticky; just try and mix all the ingredients with a very gentle hand.

Ghauno Sheero / Wheat Halwa: July 3, 2011

A very traditional recipe of Indian Cuisines, It has some good healthy reasons to eat it however diet conscious will have to avoid it…My
take will be eat it & then go for a work out…

Requirements:

Wheat Flour : 2 Cups

Sugar : 2 Cups

Ghee : ¾ cup

Milk : 2 Cups

Almonds flakes for garnishing

Process:

Step 1: Soak the almonds into luke warm water for atleast 30 to 40 mins.

Step 2: Heat a heavy bottom pan & pour ghee into it.

Step 3: Add the wheat flour & roast it till it turns slightly brown & ghee starts coming out from side.

Step 4: While the wheat flour is getting roasted, boil milk in another vessel & keep it aside.

Step 5: Once the ghee starts coming out from the side of the pan, start pouring milk from the sides of the pan.

Step 6: Mix the milk & flour well, keep continuous stirring to avoid flour getting sticked at the bottom of the pan.

Step 7: When the flour is cooked, once again the ghee will start leaving from the sides of the pan, start adding sugar from the
sides.

Step 8: Mix everything well & let the sugar get dissolved in the flour mix.

Step 9: Make sure that no lumps are formed, if there are any lumps there in the mix than try to dissolve them with help of spoon.

Step 10: Continuous stirring is a must to avoid lumps in the sheera/halwa.

Step 11: Let the entire water portion get evaporated.

Step 12: Once the sheera is been cooked, remove it in the serving bowl.

Step 13: Remove the skin of the soaked almonds & chop them finely (lengthwise).

Step 14: Garnish the sheera/halwa with almonds’ flakes.

Tips:

1 : To check whether the sheera/halwa is been cooked completely, one can check it by inserting a spoon in the middle of the sheera,
if the spoon stands erect than it means that the sheera is been cooked; also the remaining ghee will start leaving the sides of the pan.

2 : Continuous stirring is a must in this recipe; use cut & fold method from the sides, it will help you.

3 : Whenever there is a continuous stirring in any recipe, try & use both hands while stirring; in this way you’ll divide the
stress on both hands & not one.

Mava Kachori: July 2, 2011

A very famous sweet from the Rajasthani Cuisine, this recipe is high on calories as the kachoris are fried & soaked in sugar
syrups…so all those who are weight conscious please avoid it & if you can’t resist than have 1 or 2…

Requirements for Dough:

Maida : 1 Cup

Ghee : 1 Tea Spoon

Milk as required

Requirements for Filling:

Mavo : 100 grams

Sugar Powder : 2 Tea Spoons

Almonds : 1 Table Spoon

Pistachios : 1 Tea Spoon

Cardamom Seeds : ½ Tea Spoon

Nutmeg Powder: 1 Pinch

Oil for frying

Requirements for Sugar Syrup:

Sugar : 250 grams

Water as much as the sugar gets soaked

Cardamom Powder : ½ Tea Spoon

Flakes of Almonds & Pistachios for garnishing

Process:

Step 1: Knead the dough for kachoris, dough’s consistency should be between parathas & purees; keep the kneaded dough aside for rest.

Step 2: Coarsely grind the almonds & pistachios & keep them aside.

Step 3: Heat a pan & roast the mava for 6 to 8 mins (stir continuously).

Step 4: Remove the pan from heat & take the mava in a bowl.

Step 5: Add all the ingredients of the feeling & mix everything well.

Step 6: Once the feeling comes down to room temperature, make small balls from the same & keep them ready in a plate.

Step 7: Prepare small balls from the kneaded dough & create a small cup type shape with your fingers.

Step 8: Place the small ball prepared from the feeling into the space created in the outer layer of kachori & seal them from the
top.

Step 9: Get all the kachoris ready in the same way as above.

Step 10: Heat the oil in a pan, once the oil is properly heated, lower down the flame & start frying each kachoris one by one till
they turn golden in color.

Step 11: Remove the kachoris in a plate.

Step 12: Prepare Sugar Syrup by adding sugar & water into a pan.

Step 13: Cook the syrup till it becomes slightly sticky.

Step 14: Once the syrup is done add cardamom powder to it.

Step 15: Prick the prepared kachoris slightly from all the sides.

Step 16: Soak all the kachoris into the sugar syrup for about 5 to 7 minutes.

Step 17: Remove them from the syrup & sprinkle cardamom powder on them (Optional).

Step 18: Garnish them with flakes of almonds & pistachios.

Tip:

1: The best time to serve these kachoris is when they are @ room temperature.

Sprouted Beans (Mung) & Veggies (Stir Fried): June 28, 2011

An actual healthy recipe for all those weight conscious out there…

Requirements:

Sprouted Mungs : 2 Cups

Mix Veggies : Carrot, Cabbage & Spring Onions around 100 grams each

Lemon Juice : ½ Tea Spoon

Ginger Paste : ½ Tea Spoon

Garlic : 2 to 3 Cloves (Finely Chopped)

Green Chilli Paste : 1 ½ Tea Spoon

Sugar : ¼ Tea Spoon

Cumin Seeds : 1 ½ Tea Spoon

Curry Pattas : 4 to 5

Vegetable Oil : 1 Table Spoon

Water as required : approximately 1 table spoon

Coriander : for garnishing

Salt to Taste

Process:

Step 1:  Heat oil in a pan, add cumin / jeera seeds into it.

Step 2: Once the cumin seeds pops, add curry pattas into the pan.

Step 3: Add the ginger paste, chopped garlic & stir it for few seconds.

Step 4: Add the chopped spring onions in the above mix & stir it till they get transparent.

Step 5: Add grated carrots, cook it till 1 to 2 mins.

Step 6: Once onions & carrots are cooked add shredded cabbage, sprouted mungs & green chilli paste into the mix.

Step 7: Cook the above mixture for around 2 to 3 mins, add water, lemon juice mixed with sugar & salt.

Step 8: Let the Veggies & mungs get cooked for more 2 to 3 mins.

Step 9: Serve it hot with coriander garnished on them.

Tips:

1: One can mix sugar & lemon juice well so that sugar crystals will get dissolves.

2: Instead of Sprout Mungs one can use any type of sprouted cereals, individually or mix of all (i.e.: Channa, Cereal Peas, Rajma Seeds or
Soya Beans)

3: How to Sprout Mungs is already been shared in Starters: Sprouted Mungs & Cheesy Samosa