Desert- Quick Apple crumble without oven

Ingredients (quick one on microwave)

Preparation time: half an hour

3/4 cup plain flour (maida)
a pinch salt
6 tbsp butter
3/4 cup brown sugar  preferred  (or white sugar)
3/4 cup cooking apples , peeled and sliced
1/8 tsp cinnamon (dalchini) powder
1/4 tsp lemon juice

Method

1.    Sieve the flour and salt together into a bowl and rub in the butter until the mixture resembles fine bread crumbs.

2.    Add ¼ cup of sugar and mix well. Keep aside.

3.    Spread the apple slices evenly in a shallow dish, add the remaining ½ cup of sugar, cinnamon powder and lemon juice and mix well. Cover and microwave on high for 4 minutes.

4.    Top with the crumbled flour mixture and press very well.

5.    Sprinkle the cinnamon powder over it and microwave on high for 6 minutes or until just set.

6.    Serve immediately.

Authentic Parsee Dish- Dhaansak and Jaggery rice!!!

Fixed Menu for Sunday... Jus love eating this!!!

Ingredients:

To boil

• 2 cup mixed lentils - toor, masoor, urad and moong (1/4 cup each)
• 1 small eggplant/brinjal
• 100 gms of pumpkin
• 500 gms chicken pieces of your choice
• Fresh fenugreek leaves (approximately 150 gms/ 0.33 lbs each)

  

  small leaves fenugreek

• Chicken stock (You can get this by boiling chicken on bone)

• 10 black peppercorns
• 8 cloves
• 1"piece cinnamon
• 1/4 tsp grated nutmeg
• 1" piece of mace
• 2 large bay leaves
• 1 star anise
• 3 dry red chillies
• 1 tbsp cumin seeds
• 1 tbsp coriander seeds
• 1/2 tsp fenugreek seeds
• 1 tsp sesame seeds
• 1 tsp turmeric powder
• 1 large bunch each of fresh coriander leaves and
• 1/2 bunch mint leaves (approximately 75 gms/ 0.17 lbs)
• 1 tbsp tamarind paste
• 1 tbsp garlic paste
• 1 tbsp ginger paste
• 1 medium sized onion and tomato
• 2 tbsps vegetable/ canola/ sunflower cooking oil
• chicken stock
• Salt to taste

Preparation:

• Prepare chicken stock by boiling chicken.
• Wash the lentils well. Put them in a deep pan; add the chicken stock, fenugreek leaves, brinjal, pumpkin and salt to taste and a cup of water. Boil till the lentils are soft. Add more water if required.
• While the lentils are boiling. Heat a griddle or heavy-bottomed flat pan on a medium flame and dry roast all the spices (except the turmeric and nutmeg) till they begin to release their aroma. Remove from the fire, cool and then grind to a fine powder in a dry coffee or spice grinder. Mix in the turmeric and nutmeg and blend well. Keep aside.
• When the lentils are cooked soft, whisk them to get a smooth soup-like consistency. Keep aside. I generally strain the soup and separate the remainder.
• Heat the cooking oil in a pan on a medium flame and when hot, add the fresh coriander, onion, tomato and  mint leaves to it. Fry till soft. Remove from the fire and cool. Grind into a smooth paste in a food processor.
• Heat a deep, heavy-bottomed pan on a medium flame and add the lentils, ginger, garlic and tamarind pastes and bring to a boil, stirring frequently to prevent sticking. The consistency should always be like a medium-thick soup. Add a cup of water, the spice powder and coriander-fenugreek-mint paste you made earlier, salt if required and the chicken pieces. Mix well.
• Simmer and cook till chicken is done. Add more water to maintain consistency.

Served generally with traditional  rice.. Please note brown color is due to jaggery.

Brown rice: 
Ingredients:

2 cups rice 2 tbsp jaggery 2 onions nicely chopped into thin thin slices

2 pieces of cardamoms 2pcs cinnamon 1 bay leaf 3 or 4 whole peppers 2 pepper corns 1 piece star aniseed ¼  tsp jeera and salt to taste. Ghee for frying

Method:
wash the rice and keep it aside. Fry onions in ghee till brown along with all the dry Masalas then put the jaggery and fry over low gas and put the washed rice add salt to taste and last add water. Cook till done.