Cooking Fruit

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.

APPLE FRITTER RINGS