Homemade Apple Sauce Recipe

I have known this for quite a while now but today I am going to declare this officially. I love everything cinnamon. And do not even get me started about the bliss, that apple with cinnamon is! With this fondness, what do you do when juicy fresh apples are thrown in your lap. Don't worry, it's an easy one. You make an apple sauce that packs in the flavours which make you go "wheee" every time they cross your mind. Trust me, "wheee" is the word for me!

So it happened that two evenings ago, I saw these beautiful red apples at the fruit market. Needless to say, I bought some. Now to be completely honest, I am not a big fan of the apple itself. So I decided to make this apple sauce and what better than to add cinnamon to it. It always amazes me how the simplest of recipes turn out to be the most delish! This apple sauce recipe is one of those simple recipes.

This sauce goes well with French toasts, in a sandwich, and you can try various dessert combinations with it. It makes a wonderful 'gift in a jar' too for your loved ones and is an absolute party pleaser as a dip.

Ingredients:

Apples- 1 kg

Sugar- 2/3-1 cup

Cinnamon sticks- 2 nos

Lemon juice- 4-5 tbsp

Water

Recipe:

Peel, core and quarter apples.

Take a heavy bottomed pan and put apples, sugar, cinnamon and lemon juice in with with just enough water to keep apples from sticking to the surface. 

Cover and bring to a boil.

Uncover and let cook on simmer for 30-40 minutes or until apples are tender. You can add more water if the apples start sticking to the bottom of the pan.

When cooked, mash with a potato masher. This way some chunks remain. If you like your sauce smooth, let it cool down and run in a blender.

Keep in a sterilised jar with an airtight lid.

Creamy Cucumber Spread

This is a simple cucumber spread that can be used as a dip for fresh veggies and nachos. I used it as a spread in my Sweet Corn Sandwich (click here for recipe).

Creamy Cucumber Spread

Ingredients:

Cashews, soaked in milk for 2-4 hours- 15-20 nos

Cucumber, finely diced- 1/4 cup

Salt to taste

Pepper for seasoning

Recipe:

Grind soaked cashews with little milk, salt and pepper to a smooth paste.

Add diced cucumber and fold.

Refrigerate for at least 2-4 hours.

Tastes best when refrigerated for a whole day.

Tips:

I left the peel on and diced cucumber because I wanted a little crunch.

You can go ahead and totally peel it off, deseed and grate the cucumber to suit your purpose.

Aam ki Anarkali

We have a big old mango tree in the yard and last night there was a rainstorm. As a result we got to gather a lot of small raw mangoes in the morning that were strewn all about the yard as it's the mango season. Immediately a plan was drawn up on how to use these mangoes and I was particularly stuck on using a few to make "Anarkali" pickle.

What I like best about Anarkali is the sweet-sour taste you get from biting into each little piece and it looks very pretty too! May be that's why they call it Anarkali!

Anarkali

Ingredients:

Raw mangoes, peeled and chopped - 1/2 kg
Jaggery, grated- 250 gm
Red chilly powder- 1 tsp (adjust according to your taste)
Salt- 2 tsp or to taste

Recipe:

Mix all ingredients in a bowl.

Cover and keep for about 2 days.

And it's done!

Tips:

Adjust quantity of jaggery depending on sourness of the mangoes.

Kairi ki Launji

The season of mangoes is upon us and I am glad to share this sour-sweet-spicy recipe. Consider this a mango salsa, if you may, only better! 

Kairi Ki Launji

Ingredients:

Green (raw) mangoes- 1/2 kg
Jaggery- 250 gm
Mustard seeds- 1/2 tsp
Cumin seeds- 1/2 tsp
Fennel seeds- 1/2 tsp
Fenugreek seeds- 1/2 tsp
Onion seeds-1/2 tsp
Red chilly powder- 1 / 2 tsp
Turmeric powder- 1/2 tsp
Mustard oil- 2-3 tbsp
Salt to taste

Recipe:

Peel and cut mangoes into pieces and parboil.

Heat oil in a pan.

Lower the flame.

First add fenugreek seeds.

Then add all other seeds one by one.

When tempered,  add turmeric and red chilly powder.

Add mangoes and jaggery.

Add salt.

Mix well.

Cover and cook on low flame till jaggery melts.

Let cook for a couple more minutes to let sweetness of jaggery seep into the mangoes.

Enjoy with parantha, puris etc.

Kamras (Star fruit) Chutney

Hi everyone!
So today my dad came home for lunch and said he was craving a nice chutney and just like that it was decided to make Kamras chutney. Kamras is also known as Star fruit and is a delicious, juicy, sweet and sour fruit. And then in a while I found myself up on the roof, reaching out, stretching my arms, using a stick to bend the branches to pluck the best of the fruits on the tree (Yes! We have a tree at home.).
After plucking enough fruits, I got down and went ahead to make this chutney. I am sharing the recipe here.
Hope you enjoy it.

Ingredients:
Star fruit - 3-4 nos medium size
4-6 Green chilllies
12-15 fresh curry leaves
1 tsp cumin seeds
1/2 tsp red chilly powder (optional)
1-2 tsp sugar
1 cup coriander leaves (loosely packed)
Salt to taste

Recipe:
Wash star fruit and cut in medium size pieces.

Chop chillies and coriander leaves coarsely.

Add all ingredients in a mixer with little water and grind to a paste that is not too fine.

Your Chutney is ready.

Serve with parathas, kebabs etc.