Tag Archives: Apple

Recipes: Apple Halwa

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Happy New Year! Here’s wishing every one of you a year that’s filled with love, hope, happiness and positivity!

And to start the new year, here’s a sweet dish that I made some time ago. I had many apples at home, which would all start to go bad at the same time. So instead of requesting everyone to eat them, I decided to make apple halwa with some of them. It was delicious and is something I will make again when I am craving something sweet.

Apple Halwa

Ingredients:

  • 3 medium-sized red apples
  • 1.5 tbsp ghee
  • ¼ cup + 2 tbsp sugar, brown sugar, or jaggery
  • ½ tsp ground cinnamon
  • 2 tbsp raisins
  • 10–12 almonds and cashew nuts

Method:

  • Peel and grate the apples and set them aside.
  • Finely chop the almonds and cashew nuts.
  • Heat the ghee in a pan over medium heat.
  • Add the chopped nuts and once they are brown, remove them from the pan with a slotted spoon and keep them in a kitchen towel until later.
  • Add the grated apples and cook, stirring occasionally, until softened and most of the liquid has evaporated. This should take about 7 to 8 minutes.
  • Add the sugar or jaggery and mix well.
  • Once the sugar or jaggery has melted into the apple, add the cinnamon and continue cooking, stirring constantly, until the mixture thickens and pulls away from the sides of the pan, which should take about 5–7 minutes more.
  • If the apples are sour, you may need to add more sweetener to taste and adjust the sweetness if needed.
  • Add the raisins, almonds and cashew nuts, keeping some aside to garnish and mix well.
  • Serve warm, garnished with chopped nuts.

Notes:

  • Use any variety of red apples you like, but sweet and crisp apples will work best.
  • For a smoother texture, the apples can be blended after cooking before adding them back to the pan.
  • This halwa can be stored in an airtight container in the refrigerator for up to 3 days.

Recipes: Apple Pickle or Chutney

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The other day, I had about 5-6 green apples in the fridge which would go bad in a couple of days. I didn’t feel like eating the apples, and when S asked me to make something with them, I decided to make this fusion chutney, thokku and chunda. I was cooking on the fly, but knew that if not good, at least the recipe won’t be bad. But it astounded me. I really enjoyed the result and this combination of chutney and pickle is so versatile. It can be used as a pickle, or as a spread, or even as a dip. Go ahead, try it and let me know how it tasted.

Apple Pickle or Chutney

Ingredients:

  • 5-6 green apples
  • 5-6 tbsp oil
  • 1 tsp mustard seeds
  • ¼ tsp asafoetida
  • ½ tsp turmeric powder
  • ¼ tsp cinnamon powder
  • 3 tsp (or more) red chilli powder
  • 3 tsp (or more) powdered jaggery
  • 2 tsp (or more) salt

Method:

  • Peel the apples and grate them. Once you have grated them, put the grated apples in a colander and salt them and let them sit for about 30 minutes.
  • The apples will start to ooze water. Once the water has drained out, remove it from the colander and keep it aside.
  • In a pan, heat the oil and when the oil is smoking hot, add in the mustard seeds.
  • Once the mustard seeds pop, add in the asafoetida and turmeric powder and stir.
  • Add in the grated apples and saute for about 2-3 minutes.
  • Once the apples soften, add in the red chilli powder, mix well and cook covered until the apples are cooked.
  • You may need to add more oil at this stage and continue cooking until the oil starts to ooze out.
  • At this point, add in the powdered jaggery or brown sugar and check for seasoning. Add what is missing and if need be, add some more oil.
  • Once the jaggery has combined with the apples and the apples start to look brownish-red and glossy, add in the cinnamon powder and combine well.
  • Mix for about a minute and switch off the gas. Cover and let the chutney cool. Transfer to a container and enjoy your meals.

Note: You can use any oil, but I used a combination of canola olive and gingelly oils. You can also make this with a combination of red and green apples. In that case, reduce the jaggery powder otherwise it will become too sweet.

R.I.P Steve Jobs (1955 – 2011)

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When you use your iPhone, iPad, iPod or Mac today, take a moment to reflect on the genius that was Steve Jobs. Steve Jobs, inventor and innovator extraordinnaire passed away early this morning (Singapore time). Now I am not a techie by any stretch of imagination and don’t even use an Apple computer, but I do use a iPhone and am very seriously thinking of buying the iPad 2 and that is the reason for this post.

The iPhone is so simple to use that even people like me can use them for so many things. I don’t think I can ever go back to using a normal phone! It has everything I need for my life right now, so thank you Steve Jobs. My condolences to his family, friends and loved ones. The world is indeed a poorer place today without you in it.

Here’s a video that’s been doing the rounds where Steve Jobs talks to the class of 2005 in Stamford at their commencement ceremony about “How to live before you die”