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When my husband brought dozens of apples along with a load of other fruits and asked whether I can use it in everyday cooking, this rice happened. I prepared it along the lines of a south Indian style green mango rice. It is simple and quick to prepare and quite yummy given that the apples chosen to prepare this are quite tart. One would not even notice that a fruit was used in the preparation. If the apples are not that tart, you end up with a subtly sweet tasting rice which is not bad either in my opinion. If the apples are not tart enough, try compensating the flavor with the addition of lime / lemon juice.
Ingredients:
3/4 cup rice (I used sona masuri rice.)
3 medium sized Granny Smith apples (It should amount to about 1.5 cups when grated.)
2 tbsp. oil
2 tbsp. peanuts
1 tsp. split chickpeas / chana dal
1 tsp. black gram / urad dal
1/2 tsp. mustard seeds
4 dried red chillies, broke into bits
Few curry leaves
1/8 tsp. turmeric powder
2 pinches of asafoetida powder
Salt to taste (about 1.5 tsp.)
1 tbsp. chopped cilantro
2 tsp. lime juice (Only if needed.)
Method:
* Rinse the rice in two exchanges of water and drain. Pressure cook the rice adding 1.5 cups water. Spread the rice on a wide plate and allow it cool. Once cool, break any rice lumps if present.
* Peel, core and grate the apples. Leave the grated apple in a colander.
* Heat oil in a saute pan and add peanuts, split chickpeas, black gram , mustard seeds and red chillies. When the peanuts turn golden brown, add curry leaves,
turmeric powder and asafoetida powder. Saute for about 10 seconds and
add the grated apple along with salt. Cook for a minute or until any water from the apple present disappears.
*
Now add rice and cilantro. Mix well and turn off the stove. Taste and add lemon juice if rice is not sour enough.
* Serve warm with lentil wafers or potato chips.
This goes to Blogging marathon #85, under the theme 'Rice / Gravy Recipes'. Check out the page to read what other marathoners are cooking.
Comment
Granny Smith apples, especially the sour ones work well in some of the south Indian style dishes and this chutney is one of those. Along with the instant pickle variety, this is a regularly made and well liked chutney in my home.
Ingredients:
2 small green apples / 1 cup peeled and grated apple
2 tsp. oil
1/2 tsp. mustard seeds
2 tsp. skinned black gram / urad dal
2 dried red chillies, broken into bits
1 pinch of asafoetida powder
Salt to taste
Method:
* Heat oil in a small pan and add mustard seeds and black gram. When black gram starts to turn golden brown, add red chillies and asafoetida. Stir once, turn off the stove and let it cool.
* Peel and grate the apple just before grinding. Add the above tempering, grated apple and salt to a food processor or blender and grind coarsely. In case if the apples are not sour, add lime / lemon juice to taste, if preferred.
* Serve immediately and refrigerate the left over chutney.
Comments
This is one of those simple toast recipes that does not even need a recipe but here it is anyway since it happens to be one of my favorites. Nut butter and fruit paired for a sandwich or a toast is one of those quickest and easiest breakfast options one has but I don't relegate this toast only to the morning meal. I happen to carry them as part of a picnic lunch or as a quick meal during long drives. The tastes of the slightly tart, crisp Granny Smith apples and chocolaty peanut butter balance each other perfectly here.
Ingredients:
Bread slices (I used whole wheat bread.)
Chocolate Peanut butter
Granny Smith apple slices
Method:
* Toast the bread slices.
* Spread the peanut butter uniformly and arrange the apple slices as preferred.
This goes to Blogging marathon #76, under the theme 'Toasts'. Check out the page to read what other marathoners are cooking.
Comments
