Apple Pie

The Apple Pie, with its two rounds of pastry enclosing slices of cinnamon sugared apples, is a North American favorite. These days it’s available across all leading bakeries even in India. I saw this recipe in some show, and after seeing apple pies being made in most movies and sitcoms, one day I decided to give it a shot. I am not fond of anything too sweet, and this dessert is a perfect solution as it gives a good contrast of tang from apples as well. You can also serve it with a dollop of vanilla ice-cream for an amazing after dinner family treat!

Serves 8-10

Time: 1 Hour

Ingredients

Pie Crust:

2 1/2 cups all-purpose flour/Maida

1 teaspoon salt

2 tablespoon granulated white sugar

1 cup unsalted butter, chilled, and cut into 1 inch pieces

1/4 to 1/2 cup ice cold water

Apple Filling:

1.1 kg apples (about 6 large), peeled, cored, and sliced 1/4 inch thick (about 8 cups)

1/4 cup (50 grams) granulated white sugar

1/4 cup (50 grams) light brown sugar

1 tablespoon lemon juice/Or Orange juice for a variant

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg (optional)

1/4 teaspoon salt

2 tablespoons unsalted butter

1 1/2 tablespoons cornstarch (corn flour)

Directions

Making the Pie Crust: 

• In a food processor, place the flour, salt, and sugar and process until combined. 
• Add the butter and process until the mixture resembles coarse sand. (You may also do it with your hands. Do not over mix)
• Pour 1/4 cup (60 ml) water in a slow, steady stream, through the feed tube until the dough just holds together. If necessary, add more water. Do not process more than 30 seconds.
• Gather the dough into a ball. 
• Divide the dough in half, flattening each half into a disk, cover with plastic wrap, and refrigerate for about one hour before using. This will chill the butter and relax the gluten in the flour. 
• After the dough has chilled sufficiently, remove one portion of the dough from the fridge and place it on a lightly floured surface.
• Roll the pastry into a 12 inch (30 cm) circle. (To prevent the pastry from sticking to the counter and to ensure uniform thickness, keep lifting up and turning the pastry a quarter turn as you roll (always roll from the center of the pastry outwards).) 
• Fold the dough in half and gently transfer to a 9 inch (23 cm) pie pan.
• Brush off any excess flour and trim the edges of the pastry to fit the pie pan.
• Cover with plastic wrap and place in the refrigerator. 
• Then remove the second round of pastry and roll it into a 12 inch (30 cm) circle.
• Transfer to a parchment lined baking sheet, cover with plastic wrap, and place in the refrigerator. 

Make the Apple Filling:

• In a large bowl combine the sliced apples with the sugars, lemon juice, ground cinnamon, nutmeg, and salt. 
• Let it sit at room temperature for at least 30 minutes.
• Then, place the apples and their juices in a strainer that is placed over a large bowl (to capture the juices). 
• Let the apples drain for about 15-30 minutes or until you have about 1/2 cup of juice.
• Spray a 1 lt heatproof measuring cup with a nonstick vegetable spray, and then pour in the collected juices and the 2 tablespoons of unsalted butter. 
• Place in the microwave and boil the liquid, on high, about 5 to 7 minutes or until the liquid has reduced to about 1/3 cup and is syrupy and lightly caramelized.  (Alternatively, you could place the juices and butter in a small saucepan and boil over medium high heat on the stove.) 
• Meanwhile, remove the top pastry crust from the refrigerator and let it sit at room temperature for about 10 minutes so it has time to soften.
• Transfer the drained apples slices to a large bowl and mix them with the cornstarch (corn flour). 
• Then pour the reduced syrup over the apples and toss to combine.
• Pour the apples and their syrup into the chilled pie crust. 
• Cut the top crust into long 1 inch thick ribbons.
• Moisten the edges of the pie shell with a little water and then place the top crust over the apples in criss-cross manner. Tuck any excess pastry under the bottom crust and then crimp the edges using your fingers or a fork.
• Using a sharp knife, make five- 2-inch (5 cm) slits from the center of the pie out towards the edge of the pie to allow the steam to escape.
• Cover the pie with plastic wrap and place in the refrigerator to chill the pastry while you preheat the oven.
• Preheat the oven to 425 degrees F (220 degrees C).
• Place the oven rack at the lowest level and place a baking stone or baking sheet on the rack before preheating the oven.
• Place a piece of aluminum foil on the stone (or pan) to catch any apple juices.
• Set the pie on the stone or pan and bake for about 45 to 55 minutes or until the juices start to bubble through the slits and the apples feel tender (not mushy) when a toothpick or sharp knife is inserted through one of the slits.
• Make sure to cover the edges of the pie with a foil ring to prevent over browning after about 30 minutes.
• Remove the pie from the oven and place on a wire rack to cool for about 3-4 hours before cutting. 
• Serve warm or at room temperature with vanilla ice cream or softly whipped cream. 
• Store at room temperature for 2 to 3 days.

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Phirni - The Rice Dessert with a twist

Phirni is one of the most common desserts in all of the north Indian weddings. You may remember this from one of the scenes in ‘Dil To Pagal Hai’ movie! It’s a really simple dessert to make using just very few ingredients yet is really delicious and easy. I created this recipe last month when I had a few friends over for dinner. I gave a twist to the usual recipe by adding gulkand (Rose petals marmalade) to it! You must try it once for that really yummy fresh after taste.

Serves 4

Time 30 mins

Ingredients

Rice, soaked         5 tbsp

Milk                      1 liter

Saffron (kesar)      a pinch

Sugar                              3/4 cup

Green cardamom powder        1/2 teaspoon

Pistachios, blanched, peeled and sliced     10 – 15

Gulkand 1 tbsp

Method

• Drain and grind the rice to a coarse paste.
• Bring the milk to a boil on a medium flame.
• Add rice paste dissolved in a little water or cold milk.
• Cook it on low flame till the rice is completely cooked, stirring constantly.
• Add saffron and mix well.
• Add sugar and cardamom powder and cook till sugar is completely dissolved.
• Turn off the stove. Add gulkand and mix well.
• Pour into kullads or any small bowls and garnish with pistachios.
• Chill in a refrigerator for an hour or more before serving.

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Peking Lemon Chicken with flat noodles

Peking lemon chicken is really simple variation of saucy Chinese chicken. It’s not usually as sour like the ones with lots of vinegar. It’s a good combination of salty, sour, sweet and spicy. The lemon gives it a great tang and goes really well with noodles, rice or just with a fork! Recently I found the Peking chicken mix in a shop and I thought, well, Peking mix is just lemon, soy and ginger, why not try it myself!? And trust me, looking at the pics you can safely say it would taste yummy! So what are you waiting for? Read the recipe and try it this weekend. Do post in the pics on our FB page www.facebook.com/thetasteandflavours

I have used the flat egg noodles in my recipe. You can try any noodles you like, even maggi! My vegetarian friends can try this recipe with paneer (cottage cheese) or tofu.

Cooking time: 30 mins

Serves 2

Ingredients

Chicken breasts 2

Onion 1

Carrot 1

Ginger paste 2 tsp

Garlic paste 1 tsp

Light soy sauce 1 tbsp

Sugar 1 tsp

Honey 1 tsp

Olive oil 2 tbsp

Flout 1 tbsp

Salt to taste

Black Pepper ½ tsp

Paprika ½ tsp

Lemon juice 3 tsp

Flat noodles 2 packs (or as required)

Directions

• Cut chicken breast into small pieces. Dust them flour.
• Heat oil in a pan and pan fry the chicken pieces till golden brown. Keep aside.
• Keep the noodles for boiling on medium heat in 4 cups water. Put 1 tsp oil and 1 tsp salt in the water.
• Meanwhile, blend together 1 tsp ginger paste, honey, lemon juice and 2 tsp light soy sauce. Keep aside.
• Slice the onion and carrot.
• In the same pan, heat the oil and keep flame on high heat.
• Add ginger paste and garlic paste when hot.
• Add and stir fry the onions and carrot.
• Add sugar to caramelize the veggies. At this stage you can also add broccoli, cabbage, peas etc if you like.
• Reduce flame to low and add the chicken pieces to the pan. Stir well.
• Now add the honey soy blend made earlier and mix well.
• Cook for 2-3 mins.
• Then add 1 cup water and 2 tsp soy sauce and mix well.
• Cover the pan and let it simmer for 7-8 mins.
• Now add salt to taste, black pepper and paprika, and gently fold in.
• Add the boiled noodles to this mixture and mix using a spatula and tongs to coat the noodles nicely.
• Turn off the stove.
• Serve hot with garnish of spring onions.

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Black Chick Pea Curry

Here’s a recipe that always reminds me of my dad cos he just loves it. Black chane or the chick pea curry with rice. Yummy! It’s really healthy and nutritious and equally tasty. The gravy tastes a lot like the non veg dishes so you can imagine it to be the vegetarian delicacy in the league of paneer! You just need to soak these overnight, and cooking just takes a few mins.

 

Preparation Time : 40 mins

Serves 4

Ingredients

Black Chick Peas 2 cups

2 medium onions finely chopped

3 big tomatoes pureed

2 green chilies chopped

6 garlic cloves chopped

1 inch ginger chopped

2 tsp Kasuri Methi/dry fenugreek leaves

½ tsp red chili powder

½ tsp Hing

1 tsp cumin/jeera

1 bay leaf

½ inch cinnamon stick

½ tsp garam masala

1 tsp dry coriander powder

1 tbsp refined oil

¼ tsp turmeric powder

Salt to taste

Directions to make black chane/chick peas/chole

• Soak the chick peas in water overnight or atleast 5-6 hrs.
• Boil then chick peas in 4 cups water with ½ tsp salt for 3 whistles on high and then for 25 mins on low heat.
• In a skillet, heat the oil on medium flame.
• Add the hing, jeera, bay leaf and cumin.
• When jeera splutters, add the garlic, ginger and green chilies.
• When garlic gets brown add onions.
• Keep stirring. When onions get pink, add the kasuri methi.
• When onions get golden brown, add the tomato puree.
• Cook on low heat for 8-10 mins till the oil separates from the masala.
• Add all the dry spices – garam masala, dry coriander powder, red chili powder, turmeric and salt.
• Mix well and cook for 2-3 mins more.
• Turn off the heat and then mix this masala paste to the boiled chick peas.
• Check the salt and adjust as per taste.
• Heat the chick peas mixed with masala on low heat for 5 mins so that flavours of the tempering gets incorporated in the whole curry.
• Garnish with coriander leaves and serve hot with rice, chapati or poori!

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Oyster Broccoli Stir fry noodles in peanut sauce

I recently got a Jamie Oliver can of spicy smoked oysters. In India, esp in the northern parts, oysters aren’t available easily and neither cooked often. So I bought this just to see how the experiment goes! I also got the flat egg noodles which both me and mu husband love in the thai and Malaysian cuisine. On a Friday evening, when we both we too tired to go out for dinner, I though I’ll make something nice with these 2 ingredients to surprise him. Luckily I had everything required for a stir fry in the fridge, and had just seen the episode of ‘Everyday Exotic’ on TLC to know about perfect stir fry technique. So here’s this fun recipe of Oyster Broccoli Stir fry noodles in peanut sauce. I am sure once you have this you’ll be making this every week! You can also change the recipe very easily for chicken, fish, eggs or any other main protein you wish to add.

Preparation Time: 30 mins

Serves 2

Ingredients

Smoked Oysters 1 small tin (You can also use ready grilled chicken 200 gms, or cottage cheese, fish, or eggs to make a different version)

Peanuts 1 tbsp

Garlic 5-6 cloves

Egg flat noodles 2 pallets ( add quantity as per your hunger! You can also add the maggi, or any normal flour based noodles also)

Wosterchire sauce 2 tsp

Vinegar 2 tsp

Broccoli 1 small

Carrot 1

Tomato 1

Refined Oil 1 tbsp

Mixed herbs (Oregano, thyme, rosemary, basil) 1 tsp

Salt and pepper to taste

Water for boiling

Recipe of Oyster Broccoli Stir fry noodles in peanut sauce

• Cut broccoli and carrot into small pieces.
• Blanch the broccoli florets and carrot in boiling water for 6-7 mins. Drain and keep aside.
• Crush the peanuts in a blender into smaller pieces but not too fine.
• Meanwhile keep the egg noodles for boiling. Follow the instructions on the pack as it may vary. Usually it takes 8-10 mins on medium heat. Do not boil 100% as it would be further cooked in stir fry.
• In a wok heat the oil. Bring it to high heat. We need very hot pan for stir fry and keep all the other ingredients ready at your side.
• Add the finely chopped garlic. Stir for 5 seconds.
• Now add the mixed herbs and crushed peanuts. Stir for 10 seconds.
• Add the broccoli and carrots. Keep stirring for 1 min.
• Add chopped tomato. Stir for 1 min.
• Now add the oysters from the tin. Reduce heat to medium. Mix well.
• Add the wosterchire sauce, vinegar and ¼ the cup water. Let it cook for 2 mins.
• Now add the noodles and fold in the sauce gently using tongs of a flat spatula.
• Sprinkle salt and pepper as per your taste. Mix gently.
• Cook for 2-3 mins and serve hot! Yummy!!!

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Lamb Meatballs

Ground lamb really works perfectly with the Middle Eastern spices in this easy recipe. These lamb meatballs are delicious served over rice, pasta, noodles or enjoyed with paranthas or rumali roti! Meatballs are mostly like koftas and can be made a lot of variety of veggies and meat used. You can even make these Chinese style by changing only the gravy.

Makes 24 Small Lamb Meatballs

Prep Time: 40 minutes

Cook Time: 1 hour

Ingredients

For the lamb meatballs:

1/2 cup breadcrumbs

1/2 cup milk

500 gms ground lamb

1 egg, beaten

2 cloves garlic, mashed

2 tsp minced fresh rosemary

½ tsp dried oregano

1 tsp black pepper

½ tsp red chili powder

1 ½ tsp salt, or to taste

1 tbsp ground cumin

1/2 tsp cinnamon

1 tbsp olive oil

1 tbsp tomato paste

For the sauce:

2 tsp chopped fresh mint

Red chili flakes to taste

1 cup lamb stock/chicken stock/veg stock

3 cups prepared tomato sauce (4 cups tomato puree simmered for 15 mins with 2-3 garlic cloves, ½ chopped onion, salt, pepper and ½ cup water)

Directions

• Mix together the breadcrumbs and milk in a large bowl, and let sit for 20 minutes. 
• Add the rest of the lamb meatball ingredients to it and combine with your hands until just combined like soft dough.
• To test the seasoning, cook a small piece of the lamb mixture to check for salt and pepper.
• With damp hands, form into 24 small meatballs, and place on a lightly oiled baking sheet.
• Bake in a preheated 450 degrees F. oven for 15 minutes to brown. Alternatively, you can also fry these till brown.
• Transfer into a large saucepan, and add the sauce ingredients.
• Bring to a boil, and then reduce heat and simmer covered for 1 hour.
• Stir occasionally. Taste and adjust seasoning.
• Serve hot.

The oregano and rosemary gives these the real Italian, middle eastern taste. If you want it true Indian style, do not add the oregano and add 1 tsp garam masala.

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Tzatziki - Greek Sauce & Dip

Tzatziki is the universal dip! It’s one of those side dishes or accompaniments which can be served as an appetizer, as a refresher after meal, as a sauce or a dip or a sandwich spread!  I found this recipe from a show on TLC and changed it slightly for our very Indian tastes. It goes really well with fried fish and chicken, but you can also serve it with grilled veggies or in your burgers instead of mayo.

Time 10 mins

Makes 2 cups

Ingredients

2 cups Strained Yoghurt

(You can also strain 3 cups of plain yoghurt using a muslin cloth. Pour the yoghurt in the cloth. Then twist the cloth from top end, and hand it from a height for 15-20 mins)

1 cucumber

1 Onion

1 tomato

10-15 mint leaves

½ tsp black pepper

½ tsp roasted cumin powder

1 tsp lime juice

Directions

• Finely chop the onion, cucumber and mint.
• Deseed the tomato and finely chop it.
• Take all the above chopped veggies in a bowl.
• Add the hung curd, pepper, cumin powder, salt and lime juice.
• Mix gently. Tzatziki is ready to enjoy!

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