Cooking Fruit
By Eva Lopez
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Book preview
Cooking Fruit - Eva Lopez
SALAD
AAM KI LASSI
Prep. Time: 15 minutes
Servings: 4
Ingredients:
Mango: 1
Yogurt: 1 cup (250 ml)
Sugar: 1 tablespoon (15 g)
Green cardamom powder: a pinch
Saffron: 2-3 strands
Directions:
1. Wash, peel, remove seed from mango and make a puree of its flesh in a
mixer. Transfer into a bowl.
2. In the same mixer blend yogurt, sugar and ice cubes for a minute.
3. Add mango puree and blend for half a minute on minimum speed.
4. Garnish with saffron strands and serve chilled.
AAVAKAAYA
Prep. Time: 30 minutes
Servings: 10
Ingredients:
Raw mangoes: 6, cut into 1-inch (2.5 cm) pieces
Red chili powder: 250 g (9 oz)
Salt: 250 g (9 oz)
Mustard powder: 250 g (9 oz)
Sesame oil: 750 ml (3 cups)
Methi seeds: 2 tbsp (30 ml)
Directions:
1. Deseed and cut mangoes into pieces including the central hard part.
2. Measure out the mango pieces with a cup into a glass or ceramic jar.
3. Keep the same cup as measuring cup.
4. Prepare the spice mix by mixing together equal quantities of chili
powder, mustard powder and salt.
5. For one measure of mango pieces measure out one measure of spice
mix.
6. Mix thoroughly.
7. Top up the mango spice mix with sesame oil until all the mango pieces
are completely covered.
8. Heat a small quantity of sesame oil in a pan. After it starts smoking,
turn off the heat and add methi seeds.
9. Once the methi tadka has cooled down add it to the pickle and mix
thoroughly.
10. Let the pickle cure for at least 3 days before serving.
AMBE GOJJU
Prep. Time: 15 minutes
Cooking Time: 5 minutes
Servings: 3
Ingredients:
Ripe mangoes: 11
Jaggery - 1 lemon sized ball - grated
Green chilies
Water: 2 cups (470 ml)
Oil: 1 tsp (5 ml)
Dry red chili: 1 or 2
Mustard: 1 tsp (15 ml)
Curry leaves: 4
Directions:
1. Wash the mangoes well.
2. Remove the skin of 10 mangoes keeping the pulp intact.
3. Squeeze out all the juice from the mango skin adding little water, but
use your hand.
4. Remove the pulp of 1 mango and keep aside.
5. Take a blender and blend the mango pulp, jaggery, ½ green chili and 1
cup water to a smooth paste.
6. Now take a large bowl, put the peeled mangoes in it, add the squeezed
out juice from the skin, the blended pulp, and the remaining part of the
green chili, salt and mix well.
7. Now take a seasoning pan, add oil put mustard, when they crackle, add
curry leaves, red chili and fry well.
8. Now pour over the mangoes and mix well.
AMLA MURABBA
Prep. Time: 5 minutes
Cooking Time: 20 minutes
Servings: 4
Ingredients:
Fresh amlas: 1 kg (2 pounds)
Citric acid: 4 g (0.15 oz)
Sugar: 1.25 kg (2.75 pounds)
Alum: 0.5 tsp (2.5 ml)
Directions:
1. Wash amlas properly and perforate all over it with a fork.
2. Take 2 liters (4 pints) of water and dissolve alum in it. Put amlas in this
water.
3. Soak them for a day.
4. Wash the amlas with alum water.
5. Drop amlas in boiling water. Boil for 2 minutes. Remove and leave
aside.
6. Make sugar syrup with ¾ liter (1.5 pint) of water.
7. Soak the cooked amlas in the sugar syrup for 24 hrs.
8. Take out amlas from syrup.
9. Boil the sugar syrup to restore its original consistency.
10. Add citric acid and strain the syrup.
11. Return amlas in syrup. Keep for 24 hours.
12. Repeat the process for 4 days.
13. Preserve the murabba in a tight jar.
APPLE AND RED CABBAGE SLAW
Prep. Time: 20 minutes
Servings: 6
Ingredients:
Coarsely grated red cabbage: 3 cups
1 medium orange bell pepper, thinly sliced
1 Granny Smith apple, cored and cut into matchsticks (1¼ cups)
cilantro leaves, chopped: 1 cup
fresh orange juice: 3 Tbs. (45 ml)
apple cider vinegar: 2 Tbs. (30 ml)
agave nectar: 1 Tbs. (15 ml)
whole-grain Dijon mustard: 2 tsp. (30 ml)
olive oil: 2 tsp. (30 ml)
Directions:
1. Toss together cabbage, bell pepper, apple, and cilantro in large bowl.
2. Whisk together remaining ingredients in small bowl. Drizzle dressing
over cabbage mixture, and toss to combine. Season with salt and
pepper, if desired.
APPLE DUMPLINGS
Prep.Time: 25 minutes
Cooking Time: 50 minutes
Servings: 6
Ingredients:
Water: 0.5 cup (0.2 l)
granulated sugar: 0.25 cup (60 ml)
vanilla extract: 1 teaspoon (5 g)
2 tablespoons (30 g) butter, softened, divided
5 ml ( 1 teaspoon) ground nutmeg
¼ cup (60 ml) light brown sugar
ground cinnamon: 0.25 teaspoon (5 ml)
1 rolled refrigerated pie crust
4 small or 2 medium Granny Smith apples, peeled and cored
Directions:
1. Preheat oven to 375 degrees F (190° C).
2. In a small saucepan, combine the water, white sugar, vanilla, 1
tablespoon (15 g) butter, and the nutmeg over high heat. Bring to a boil
for 1 minute; set aside.
3. In a small bowl, combine the brown sugar, cinnamon, and remaining 1
tablespoon (15 g) butter; mix well.
4. Unroll pastry and cut into quarters. Stuff each apple cavity with an
equal amount of brown sugar mixture and place on a pastry quarter.
Fold pastry up around apples and pinch ends together to completely
enclose apples. Place dumplings seam-side down in an 8-inch (20 cm)
square baking dish and pour sugar sauce over the top.
5. Bake 45 to 50 minutes, or until golden. Serve warm, drizzled with sugar
glaze from bottom of baking dish.