Monday, March 14, 2016

Apple Crumble / Apple Crisp / Apple Cobbler

This month I celebrate my grandmothers birthday and I want to post a dessert recipe for her. I made this apple crisp for a dinner party. I like apple pie but pastry dough scares me. This is just as delicious but a lot more easier. Apple is baked with sugar and cinnamon and the streusel topping is a nice textural contrast to the soft baked apple. I used the apples I bought for eating, 2 red delicious and one pink lady, though Granny Smith are preferred for baking. I added the walnuts for crunch and oatmeal since I had some in the pantry. You can leave out both and just use flour and double the butter. The portion below serves 4 people.


3 medium apples cored, peeled and sliced thin
2 1/2 tablespoons sugar
1 teaspoon cinnamon powder
Juice of 1/2 lemon


1/3 cup flour
1/3 cup chopped walnuts
1/3 cup rolled oats (optional - just double the flour or walnuts)
1/2 cup brown sugar
Pinch of salt
2 tablespoons melted butter

Preheat the oven to 350 degrees F. Mix the sugar, lemon and cinnamon with the apples. Put the apples in a 7x5 baking dish or in individual ramekins. Combine the flour, walnuts, oats and sugar. Then add the butter and mix well. Then top with streusel and bake for 20-30 minutes or till the top is golden brown. Rest for 15 minutes before serving.

Eat it warm paired with some vanilla ice cream and it is heaven just by itself also.

Monday, February 29, 2016

Health laddoo / Breakfast laddoo

I struggle most of the days to get my family to eat plain dry fruits. But when these laddoo's are made I don't hear any complaints! The proportions of the individual fruits can be altered, but keep the overall wet and dry proportions the same for proper binding, 2 parts dates and figs to 1 part nuts.

These are great for on the go. My husband has one of these before hitting the gym, its my easy 11 AM snack and the seedless one is my baby's favorite. Make them today!


40 pieces seedless Omani dates, medium size
20 pieces dried figs
1/2 cup almonds
1/2 cup cashewnuts
1/2 cup walnuts
1/2 cup roasted salted pistachios (measured with shell)
1 tablespoon flaxseeds (Do NOT roast)
1 tablespoon black (or white) sesame seeds (roasted or plain)
1 tablespoon chia seeds
1 teaspoon ghee

Chop the dates and figs in small pieces. The figs can be cut into 8 pieces just like a pizza. 

Heat a thick bottomed pan and add the cashews. Roast for 5-6 minutes till a few brown spots appear. Keep aside. Roast the almonds and walnuts next in the same way. Alternatively roast them in an air fryer for 4-5 minutes preheated at 160 degrees. De shell the pistachios. Chop all the nuts except walnuts into 3 pieces each. The walnuts can be halved and then chopped into three. Measure the seeds and keep ready, 

Heat the same pan on low heat, add the ghee and then add the chopped dates and figs. As they start heating up, they will become softer. Keep stirring them continuously and smashing them with the back of the spatula to make a smooth pastte. Its takes about 10-12 minutes for them to completely soften up and form a ball. Turn off the heat and while it is hot, add the seeds and nuts and mix. Keep mixing till it looks uniform.

Allow it to cool a little and then roll into 1 inch balls. The above proportion makes about 30 laddoos. 

Enjoy by themselves or with a glass of milk.

Tuesday, February 9, 2016

Indian High Tea

Indian tea was never alone and there was nothing low about it. Even though we always had our samosas, kachoris and nankhatai's now its a trendy to call tea with accompaniments as High Tea. Its a smorgasbord with bites from different cuisines. This is my take on this delicious tea time ritual. 

Clockwise from top:

Honey and chili cashew nuts
Papdi pizza
Hummus and Pita chips
Green cutlets
Blackgrape lemonade
Chocolate chip brownies

All this was followed by some piping hot cups of tea. Hope you make this soon!

Thursday, January 14, 2016

Gujarati Thali with Undhiyu

Happy Uttarayan everyone! The day of tal ni chikki and lots of kite flying is here. And for a foodie nothing makes the day more than undhiyu and puri!

I made this thali last winter when the market was flooded with fresh vegetables. If you have access to this variety of vegetables, you can make it any time of the year.

Peas Pulao
Tameta Ganthiya nu Shaak
Dudhi ni Kheer
Chocolate Pan (ready made)
Lilva ghughra
Aathela marcha
Gajar nu kachumbar
Phudina ni Dahiwali chutney

The traditional components of this thali would be

A type of Bread
Rice preparation
Two sabzi's, one dry and one with gravy
One beans dish
Daal or Kadhi
Two desserts
One farsan (hot savoury snack)

The peas pulao recipe is adapted from here but I have omitted turmeric and cauliflower. The tameta ganthiya nu shaak is adpated from here. Just change the sev to ganthiya. Other recipes to follow soon!

Hope this meal inspires you to make Undhiyu this Uttarayan!

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