Sunday, 12 February 2017

BAKED STUFFED APPLE

BAKED STUFFED APPLE


Happy Valentine's day!

I am sharing this recipe for Valentine's day, so that you can cook this special sweet item, on a special day for someone who is really special to you and enjoy the day.



There is a proverb in English language, it says -An apple a day, keeps the doctor away, if that is the case then why not eat an apple in a style and use it in our recipes also, like this one which I am sharing and get more benefit of this nutritional fruit. Apple is actually used in many cuisines of the world, many baked and sweet recipes are made with it.

 
When I talk about apples and fruits in general, I really miss South Africa. In South Africa, many fruits are grown on a very large scale by commercial farmers, which are exported to many neighbouring countries like- Botswana, Zambia, Zimbabwe, Mozambique, Swaziland, Lesotho and Namibia. Even exported to other countries which are far from South Africa. In Calgary, Canada, I have seen South African oranges are sold in some of the shops. 

 
I remember, when I was in South Africa, our drive from Rustenburg to Pretoria, which is around 100 km, was so enchanting and cool because our eyes could see only orange orchards on the right side of the road, for kilometres and kilometres in our journey. And if the season is winter, those short orange trees were bending down with the weight of hundreds of oranges on them. The mixed colour of orange and green was really pleasing to the eyes.




When we drove from three sisters to Cape town, views near Cape town were breathtaking, beautiful green valleys, hills, rivers, mountains and vineyards. Most of these vineyards in valleys with elegant farm houses. On the sides of the roads there are many farm stalls, if you are traveling in a summer season, you will find those farm stalls selling fresh grapes straight from the farms at a very reasonable price. A lot of variety of grapes are grown in South Africa of beautiful colours of red, purple and green.

 

The majority of South African apples are grown in Elgin valley, in the Western cape. There are many varieties of apples are available there. My favourite type of the apple was “Pink lady”, which has attractive pink colour, exquisite taste and slightly oblong in shape while eating you can feel the crunch, crisp and sweetness of the fruit. Other varieties available were- gala, golden delicious, granny smith, Fuji, royal gala and much more.

 

Coming to the recipe, the original idea of this recipe I got from Winnie’s blog Something Sweet. Check here-winnish.net When I had seen this recipe I really liked it and bookmarked it to try soon. I thought I will give the Indian twist to the recipe when I made it this very, the very first time, it was a super hit in my house, and my family members were demanding again and again. Now I am sharing with my readers on my blog. 

 


RECIPE

INGREDIENTS



  • 4 large apples
  • 1/4 cup sugar
  • 1/2 cup mixed nuts of your choice
  • 1/4 cup raisins
  • 200 grams khoya/ mava
  • 1/4 cup milk
  • 2 tablespoon desiccated coconut powder
  • 1/4 nutmeg or cardamom powder
  • 4 tablespoon roohafza sherbet or pink sugar syrup/squash.



METHOD


  • Rinse and dry the apples.
  • Cut out holes in apples for stuffing. Use a sharp knife remove the stem area than the seeds and make the hole in apples.
  • Grate the khoya.
  • Mix all dry ingredients with grated khoya and add milk.
  • In a fry pan, heat this mixture on a gas stove for few minutes till khoya is melted.
  • Stuff this mixture inside apples.
  • Heat the oven at 180 degrees C, bake these apples on a baking tray for 15-20 minutes till you see the apple's soft skin from outside.
  • Garnish with rooh awza sherbet and serve at room temperature.
 

I am sharing this recipe with Recipe of the week and with Sunday Food and Fitness and Meatless Monday and with Fiesta Friday and Sweet Inspiration Link party and with Hearth and Soul blog hop, and Cook Blog share and Meat up Monday Link party and Way wow link party. and with Real Food Friday and with Healthy Living link party and Plant based party










 






















Friday, 27 January 2017

SWEET POTATO PUDDING

SWEET POTATO PUDDING

EDITED : This recipe was featured at Healthy Living Link party on 9th February 2017, Check here.


 In my long stay in Africa, and before in India, I had only seen one colour of sweet potato flesh, that is white, with light brown skin colour, like potatoes. This off-whitish colour was a bit drab to use in recipes and because, as I’ve mentioned before, I do not use artificial food colour in my cooking, it was not very exciting. To my big surprise, when I came to Canada, I have seen two more colours of sweet potato flesh that is orange and purple, their skin colour ranges from shades of white and yellow to red, purple and brown.

 
I was glad that now I can have a variety of colours of this healthy vegetable to try and test in my kitchen. I really liked cooking with the orange coloured ones, because orange gives a warm feeling and it looks particularly good on sweet items like this pudding. Though the purple colour of sweet potato is also fine, but the colour is not that appealing for some items, which I make, like soup. Now whenever I buy sweet potatoes, the first thing I see is the colour of its flesh.

 
These days, sweet potatoes are ranked as having the highest nutritional value among other foods. It is considered as the best complex carbohydrate, and people are encouraged to use more sweet potatoes in their diet. It is considered as one of the healthiest carbs. Check this website

 
 
I used this recipe many times before and made this pudding with white sweet potatoes. But this time I really enjoyed cooking this pudding (with orange sweet potatoes), because of its colour. Using orange sweet potato is a different experience for this recipe, because this colour gives life to this pudding or maybe, I am the one who is attracted by this colour.

 
While I was planning to prepare this pudding, my daughter suggested, to use jaggery instead of white sugar, because jaggery can enhance the colour, aroma and taste of a sweet item like this one. Jaggery is used in Indian cuisine a lot in many sweet recipes.

  
For those readers who do not know jaggery, it is the traditional raw form of sugar which is golden in colour. This is a concentrated product of sugar cane which is used in Asia, Africa and South America. Jaggery contains many minerals which are healthy and not found in white sugar. (Source Wikipedia)

 
In Hindi, we call it ‘Gur’, in different languages different names are there for jaggery. In north India, people eat a small amount of jaggery after dinner in winter, not only to satisfy their sweet tooth but also to get the health benefits of it. There are many health benefits of eating jaggery in winter. You can check 15 health benefits of jaggery in this website.

RECIPE

INGREDIENTS

  • 200 grams orange sweet potato
  • 500 grams full-fat milk
  • 100 grams jaggery or brown sugar
  • 20 grams sliced pistachios
  • 200 ml sweetened condensed milk

METHOD
  • Wash, boil and chop sweet potatoes in small pieces or grate it.
  • Boil milk in a heavy bottomed pot; let it reduce to half the amount.
  • Add sweet potato and leave it to boil till it is thick enough like pudding.
  • Add jaggery and mix well, boil for 2-3 minutes.
  • Add condensed milk and boil again.
  • Garnish with pistachios.
  • This can be served hot or cold, depending on the taste.

Sunday, 15 January 2017

BLACK-EYED BEANS STUFFED BELL PEPPER

BLACK EYED BEANS STUFFED BELL PEPPER

 EDITED: 1. This post was featured at Real Food Friday on 19th January link party, check here
 2. This post was also featured ar Heart and Soul blog hop on 28th Jan 2017, check here 
3.  This recipe was also featured at Sunday food and Fitness party on 29th January 2017, Chek here

Lentils play an important role in Indian vegetarian cuisine because they are the main source of protein for vegetarians. Being vegetarian, I also use them a lot and make sure that at least, I serve them in one meal to my family. Though we also get protein from other sources like milk, yoghurt, cheese etc, but the amount of protein which we get from the lentils is much greater that other sources.


In my kitchen, around 20 types of these lentils and beans are used. On top of that, I also mix and matched them to give variety in food and taste. To make curries and stews, in some lentils, vegetables are also added, in this way I get more than 20 types of lentil preparations. These lentil curries and stews we as a family enjoy either with rice or Indian flat bread or naan etc. 

 
Apart from curries and stews, in Indian cuisine, many varieties of snacks and traditional sweet items are also made with some particular type of lentils or lentil powder, in which chickpeas flour is the most common one.

In my blog, you will find many lentil based recipes, in which the main ingredient is either lentil itself of lentil powder or paste. In this journey of blogging, I found a blog hop/party, called "My Legume Love Affair", based on the main ingredient lentil, which was started by Susan of “The well seasoned cook” in 2008, and later taken care by Lisa of “Lisa’s Kitchen”, which had already completed 100 months, amazing isn’t it. I took part in this blog hop many times whenever I had prepared the recipe accordingly. And luckily I had hosted the even twice, one in November 2015 and the other one in May 2016.



Black eyed beans are used in many cuisines of the world. When I was in Botswana I have seen my African colleagues were growing these beans in their gardens and selling them. I gave the recipe of beans-curry to many of my colleagues to try a new version of these beans.

Coming to the recipe, I have also added whole green mung beans in it, which are also very healthy. This is a whole meal recipe because it is quite filling, with a lot of protein in it, as beans and cheese are used in it. This can be served with toasted/ garlic bread with a salad of your choice.



 

RECIPE

INGREDIENTS

  • 4 red/orange or green bell pepper of medium size
  • 1/2 cup whole black eyed beans
  • 1/2 cup whole green mung
  • 200 grams potatoes (2 medium size)
  • salt and black pepper to taste
  • 2 teaspoon coriander powder
  • 2 tablespoon oil for coating the bell pepper
  • 200 grams grated mozzarella/ Cheddar cheese

METHOD

  • Rinse, remove the stem of the pepper, cut half way through, put it aside.
  • Wash and rinse both the lentils together 3-4 times in clean water. Put in pressure cooker with 2 cups of water, add salt and boil for 5-7 minutes after the whistle on a medium flame. Leave it to cool.
  • Boil the potatoes, chop finely or grate the boiled potatoes.
  • In a big bowl, add potatoes and boiled lentils, salt, black pepper, dry coriander powder and mix thoroughly. The filling is ready.
  • Take all the bell peppers and coat the outer skin with oil. Stuff this filling in all the peppers. Heat the oven on 200 degrees C.
  • Arrange them standing in a tray. Cook the pepper for 20 -25 minutes till the pepper is tender from outside.
  • Individually on each pepper sprinkle the cheese on top leave it for another 5 minutes so that cheese can melt and change the colour.
    Serve hot as soon as it is out of the oven. This is a full meal, can be served with toasted/garlic bread or dinner bun, with any drink of your choice This can be served to 4-6 people.

    I am sending this recipe as my blog post entry with Real Food Friday and Fiesta Friday and
    The Sweet inspiration party and Meatless Monday and with Hearth and Soul blog hop and Cook blog share and with My legume love affair with Lisa's kitchen and this month hosted by Rafeeda
    and with Way wow link party.  and  Sunday food and fitness party and Brag about it link party, 
    and Healthy Living link party .