Golden apple chutney

 Golden apple chutney 

Apple chutney is a quick and easy to make recipe. It goes perfect as a side dish along with main dish, can be served as a dip with snacks or spread on toasts. It is a vegan, nut - free and zero oil recipe.

Quick tips -

1. Adjust spices to taste.

2. I did not peel the apples. If you want to peel the apples, you can.

Ingredients : 

Golden apple : 2 medium washed & deseeded

Onion : 1 small

Tomato : 1 medium

Green chilli : 3-4

1 inch ginger

Salt to taste

Red chilli powder to taste

Lemon juice : 3 tbsp

Water less than 1/4 cup to grind chutney to a smooth paste

2 tbsp coriander leaves chopped 

Method : 

1. In a mixer jar onion, tomato, green chilli, ginger and lemon juice. 

2. Add golden apples, salt and red chilli powder.

3. Add little water and grind it to a smooth paste. 

4. Transfer it to a serving bowl.

5. Add coriander leaves and mix well.

6. Mix well.

7. Golden apple chutney is ready.

8. Serve with parantha or spread it on a bread.

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Papdi chaat

 Papdi chaat 

Quick tip -

1. Adjust spices to taste.

Ingredients -

1 pkt papdi

1/2 cup chopped mint leaves

1 onion chopped

1 tomato chopped

1 cucumber chopped

1/4 cup coriander sticks chopped

1/4 cup coriander leaves chopped

1 cup boiled Rajma

1 tsp grated ginger

2 green chillies grated

To taste salt

1/2 tsp black pepper

2 tbsp lemon juice

As needed pudina chutney

As needed tamarind chutney 

Method -

1. In a big bowl add mint leaves, onion, tomato, cucumber, coriander sticks, coriander leaves, rajma, ginger and green chillies. Mix well.

2. Add salt and black pepper powder. 

3. Mix well.

4. Add lemon juice and mix well.

5. Rajma salad is ready.

6. Arrange papdi in a plate. Add salad on it. 

7. Drizzle pudina chutney and tamarind chutney.

8. Garnish with sev.

9. Serve immediately.

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Tart filled with plum whip

 Tart filled with plum whip 

Quick tip -

1. Add sugar to taste.

Ingredients for tart : 

Maida : 200 g 

Unsalted Butter : 100 g chilled and chopped

Salt a pinch

Powder sugar : 3 tbsp

Ice cold water as needed to knead a dough

Ingredients for plum whip filling : 

Plums : 1/2 cup chopped

Sugar : 2 tbsp

Water : 3-4 tbsp or as needed to make thick puree

Whipping cream : 100 ml (chilled)

Chocolate chips : 4 tbsp

Powder Sugar : 6-7 tbsp or to taste

Vanilla essence : 1/2 tsp

For garnishing : 

2 tbsp Almonds chopped 

Method for tart : 

1. In a bowl take maida, salt, sugar and butter. Mix well using your fingers to a crumbly texture.

2. Now add water little by little and knead to a soft smooth dough. 

3. Wrap it with a cling film and place it in a bowl. Keep it in fridge for 1 hr.

4. Now take it out of the fridge.

5. Take a small ball from the dough. 

6. Place it between a cling film sheet and roll it to a little thick chapati. (It should be not very thin and not too thick). Rolled chapati should be bigger then the moulds.

7. Grease moulds properly. Now place them in the mould and press with fingers very lightly so that it should fit in the mould. Now turn extra sides of the chapati and tear it properly with fingers or scissors. And pierce it with fork so that it should not puff while baking.

8. Keep ready moulds in fridge for 10 min. 

9. Now pre heat oven at 180*C for 10 mins.

10. Place the moulds in oven and bake for 20 min till golden. Take it out of the oven and let them cool. 

11. Now take out the tart from the moulds and let them cool properly. 

Method for plum whip filling : 

1. In a mixer take plums, sugar and water. Beat it into a smooth thick puree. Transfer it to a bowl and keep in fridge.

2. In a bowl take cream, powder sugar and vanilla essence. Beat it with a beater till light, fluffy and stiff peaks are formed.

3. Mix plum puree and cream softly. Now add chocolate chips and again mix softly. Do not over mix. 

4. Now take baked and cooled tarts. Pour plum whip in the tarts with a spoon. Top it with plum puree. 

5. Garnish with chopped almonds. 

6. Serve immediately.

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Urad moong idli

 Urad moong idli 

Urad moong idli is a no rice idli. These idlies are healthy, gluten free, vegan, soft, fluffy and delicious. 

Quick tip - 

1. Grease the idli moulds very well. Otherwise idli will stick to it.

2. Increase the fermenting time to 10 hours during winters.

3. I fermented the batter overnight.

4. Incase some batter is left than place it in fridge.

Ingredients -

1 cup white urad dal

1 cup yellow moong dal

To taste salt

3/4 cup (or little less than 1 cup) water for grinding 

Method -

1. Wash and soak urad and moong dal together for 4 hours.

2. After 4 hours drain the water. 

3. Add soaked urad moong dal and salt in a mixer jar. 

4. Add water little by little and grind it to a smooth batter.

5. Pour the batter in the big bowl. Cover and keep aside to ferment for 8 hours or overnight.

6. After 8 hours. Perfectly fermented. 

7. Perfectly fermented. Mix well before making idlies.

8. Grease idli moulds properly. Heat little water in the idli cooker. Pour batter in the greased  idli moulds.

9. Place idli stand in the cooker and cover it with lid.  Steam for 20 minute on high flame. Switch off the flame and let it sit for 5 minutes.

10. Open the lid after 5 minutes.

11. Remove the idlies out from the moulds.

12. Place idli in the box or plate. 

13. Transfer to a serving plate.

14. Serve hot with sambar.

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Katori Dal Pakwan

 Katori Dal Pakwan

Katori dal pakwan is a very popular Sindhi cuisine. Dal is prepared with chana dal soaked, boiled and packed with aromatic spices. Pakwan is a crispy deep fried snack prepared using maida. This mouthwatering recipe is little time consuming but honestly it is worth the effort. 

Ingredients - 

1 cup Chana dal 

2 cup water

To taste salt

1/2 tsp turmeric powder

2-3 tbsp Mustard oil

1/2 tsp cumin seeds

2 green chilli grated

1 tsp chat masala

1/2 tsp garam masala

1/2 tsp red chilli powder

For Pakwan - (Yield 12)

2 cup maida

2 tbsp soft butter

1/2 tsp cumin seeds roasted

To taste salt

As needed water to knead firm dough

As needed oil for deep frying

For serving -

As needed Coriander mint chutney

As needed Tamarind chutney

1 onion chopped

1 tomato chopped

1 green chilli chopped

5 tbsp coriander leaves chopped

3 tbsp mint leaves chopped

3 tbsp coriander stick chopped 

Method for dal -

1. Wash & soak dal for 2 hour. Drain and keep aside.

2. In a pressure cooker add soaked and drained chana dal, water, salt and turmeric powder. 

3. Mix well. Close the lid and pressure cook on high for 2 whistles. Switch off the flame and let it cool down. 

4. Open the lid and mix.

5. Heat oil in a wok. Add cumin seeds, green chilli and let it splutter for a second.

6. Add chana dal and mix well. 

7. Add chat masala, red chilli powder and mix well.

8. Incase the consistency of the dal is too thick add little water. 

9. Bring it to boil.

10. Add garam masala and mix on slow flame.

11. Cook on medium flame for 4-5 minute stirring continuously. Switch off the flame.

12. Transfer to a bowl and keep aside.

Method for pakwan -

1. In a bowl add maida, butter, cumin seeds, salt and mix well. 

2. Add water little by little and knead to a firm dough. 

3. Knead it well. 

4. Knead it to a non sticky firm dough.

5. Add a tsp of oil on the dough. 

6. Rub it on the dough.

7. Cover with a wet cloth and keep aside for 10-15 minute.

8. After 15 minute knead it gently.

9. Divide dough into small balls.

10. Keep these balls covered with wet cloth.

11. Take each ball one by one and roll it flat round shape like chapati with rolling pin. 

12. Prick it with fork.

13. Cut it in round shape with katori.

14. Like this 

15. Take tart moulds or small bowl. Cover it with rolled and pricked chapati. 

16. Deep fry it on medium low flame.

17. Fry till both sides are golden and crisp.

18. Crispy katories are ready.

19. Method for serving -

Place it in a serving plate. Add dal, onion, tomato, coriander leaves, coriander sticks, mint leaves, green chilli, tamarind chutney and mint chutney.

20. Serve immediately.

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