Apple Crisps

This desert is very easy to make; may be eaten on its own or partnered with a scoop of vanilla ice cream.

For the filling:

4-5 apples, cored and sliced into ¼ “ thick (I used gala apples with this one but Granny Smiths will be best)

½ cup packed brown sugar

¼ cup all-purpose flour

¼ cup mixed dried fruits and nuts

¼ cup raisins

2 -3 tsps. ground cinnamon

pinch of nutmeg

For the crumble / topping:

1 cup all purpose flour

2 packets Quaker Oats® flavoured instant oatmeal (Cinnamon and Spice)

or 1 cup of plain rolled oats

½ cup granulated sugar

¾ cup cold butter / margarine, diced

Direction:

1. In an 8” x 8” square pan, place all the ingredients for the filling, mix well.

2. Pre-heat oven to 350˚F for 10-min.

3. Mix all ingredients for the crumble until the consistency is flaky and the butter almost disappears.

4. Use the crumble to cover the entire pan.

5. Bake for 30 - 45 min. or until the crumble browns.

6. Serve warm or at room temperature.

Classic Apple Pie

Classic Apple Pie

(makes one 9” pie)

Ingredients

For the crust:

2 ½ cups All-purpose flour

½ lb butter (cut into ½“ cubes)

1 tsp. sugar

1/3 cup water

Cling wrap

Waxed baking sheets

For the filling:

2-lbs. fresh apples (I used Fuji apples)

¾ cup granulated sugar

¼ cup all-purpose flour

1-tbsp. lemon juice

1-tsp. ground cinnamon

Pinch of nutmeg

2-tbsp butter (cut into small cubes)

For the egg-wash

1-egg, beaten

Drizzle of water to thin out the egg-wash

Directions:

1. In a mixing bowl, put together butter, sugar and flour, mix well. 

2. When texture becomes sandy, add water gradually.

3. Once the water is absorbed, divide the dough into two portions (this is a pastry dough, it does not need to look smooth also little cubes of butter must remain visible), cover in cling wrap and refrigerate, 20-min up to 4-hrs. (DO NOT KNEAD IMMEDIATELY, allow the dough to rest)

4. Remove the first portion from the cling wrap, put in between waxed baking sheets and knead, ensure that the dough would include a 1 ½ “ overhang from the lid of the pie pan. Repeat this step for the other portion.

5. Refrigerate again the two portions while making the filling.

6. Peel, core and cut the apples into ¼ “ thick slices.

7. Toss in the sugar, flour, lemon juice, cinnamon and nutmeg to coat the apples.

8. Pre-heat the oven to 450˚F.

9. Assemble the pie by placing one portion of the dough as the base. Push the dough to fit into the base of the pie pan.

10. Spoon-off the apples into the base and pour in the remaining juice.

11. Dot the apple filling with the butter.

12. Cover the pie with the other dough portion and seal the edges using a fork.

13. Make slits on top of the pie to act as air vents.

14. Brush the pie with the egg-wash and sprinkle sanding sugar on top.

15. Place the pie into the oven. After 15-min. lower the heat to 375˚F and continue baking for another 30-45 min.

  

Aubergine Wedges

This is a quick and easy vegetarian recipe for people who just doesn't have the time to prepare for their meals.

Ingredients:

2-medium sized aubergines
salt & pepper for seasoning
garam masala (optional)
oil for shallow frying

Directions:

1. Thoroughly wash aubergines in running water and then pat-dry.
2. Cut them into wedges.
3. Season them with salt, pepper and garam masala, leave for 10-min.
4. Shallow fry the wedges until golden brown, turning them once.
5. Serve with steaming bowl of rice.

An Apology

A little over a fortnight ago, I wrote what I thought was an innocent post in Facebook. It took only a few hours before it got the attention of many of my friends and acquaintances. Judging from the reactions or comments ranging from the sobre to those replete with expletives, I would hazard a guess that my post aggrieved many a people.

It is with great sorrow that I wish to apologise to everyone who felt insult and hurt with my words. I would not even attempt to explain myself; that abrasive post was entirely misplaced in light of the great tragedy that has befallen our nation. I know very well that no amount of words will ever be able to undo the hurt I have done, nevertheless please allow me to say - I am sorry.

To my dear students who have expressed disappointment: I intentionally did not delete that post, despite the vile vituperations of many, because I felt it was a teaching moment that not a few can still pick up some lessons in life. In classical scholastic pedagogy, a lesson is began by stating the definition and then providing the counter-example (i.e. "that which it is not"). I hope that you have seen from your former teacher, that which you should not do. I will not hold it against you if you have become disappointed or have disliked me, that is a fact of life I have known long before I even taught, I cannot be liked by everyone. But, what I will hold against you is if you do not learn from my mistake.

The course of events which has transpired over the last two weeks has been a great learning experience and personal growth for me. I am a poor judge of character and personality because I am more used to judging ideas and assessing their value, this goes to even myself. The exchanges of not a few of those who made comments in the post has given me valuable insights on my character faults, and I would not have seen them without you. Thank you for your being forthright.

I am hoping and praying that in due time you will be able to pardon my wrong.

Brown Lentil, Mung Dhal and Carrot Samosa

For the dough:

Use half of my Chapatti dough recipe less the thyme.

For the filling:

1-cup easy-cook brown lentils

¼-cup mung dhal

1-medium carrot, chopped finely

2-3 cloves of garlic, chopped finely

1-medium onion, chopped finely

2-3 green and/or red chilli, chopped finely

2-tbsp. ghee or any vegetable oil (I prefer Olive oil)

¼-tsp. mustard seeds

¼-tsp. sesame seeds

½-tsp. cumin seeds

¼-tsp. ground turmeric

¼-tsp. ground chili peppers

¼-tsp. ground cumin

¼-tsp. ground black peppers

½-tsp. cinnamon

Pinch of nutmeg

2-tsp salt (or to taste)

½-tsp. garam masala

Direction:

1. Soak the mung dhal for at least 4-hrs. Note: If using a regular brown lentil, soak both the mung dhal and the lentils together.

2. Boil the pulses in 2½-3 cups water. Wait until all the water is dried up and then roast the pulses lightly just to ensure they’re dry enough.

3. Mash the pulses in a food processor until sandy in texture. Set aside.

4. Heat together in a wok, the oil, sesame, mustard and cumin seeds.

5. Once the seeds begin to crackle, add the onions and carrots. Cook for about 5-min. while stirring from time to time.

6. Add the chopped garlic and chilies.

7. Add the ground turmeric, chilies, cumin, cinnamon, pepper and nutmeg. Stir constantly and season with salt.

8. When the carrots and onions begin to be coloured with the turmeric, add the mashed mung dhal and brown lentils. Continue stirring for 5-min. taste and season as needed.

9. Remove the cooked filling from fire and let cool for 15-20 min.

10. Divide the Chapatti dough into a dozen portions. Roll flat and round, and cut into two.

11. Use one of the cut part, form into a cone; fill the cone with the filling and lock each forming a triangle.

12. Deep fry the samosas. Serve hot.

Vegetarian Food Adventure (Basic Recipes)

Chapatti

Ingredients:

2 – cups whole wheat flour

2 – cups all-purpose flour

4-tbsp + few drops – ghee or any vegetable oil (I prefer olive oil)

½ tsp. – thyme

½ tsp – salt (fine)

About ¾ - cup water

Directions:

1. In a bowl, mix together whole wheat and all-purpose flour.

2. Add in oil, thyme and salt, and mix by hand.

3. Gradually add water (approximately 3-4-tbsp per addition). Mix and form into a dough.

4. Stretch dough repeatedly until medium-soft texture is achieved.

5. Form the dough into a ball and drip oil to cover it. Cover bowl with a clean cheesecloth and let rest for 20-min.

6. After resting, divide dough into 12 portions. Roll each like a ball.

7. Heat the griddle or flat pan. To test if the griddle has the right temperature, sprinkle drops of water into it, these drops should evaporate within 30-seconds if the pan has the right amount of heat.

7. Meanwhile, in a floured surface, roll dough balls to form flat and rounded chapattis.

8. Cook chapattis in the griddle giving about 2-min each side. Do not flip frequently.

9. Just when the first few small brown spots appear, remove the chapatti from the griddle and directly cast it into the live fire. The chapatti will puff at this stage. (see video below)

10. Remove chapatti from the direct fire after it has puffed sufficiently (10-15 seconds).
11. Enjoy chapati with your favourite dhal and other curries.

Vegetarian Food Adventure Recipe 001

Carrot and Cabbage Poriyaal Wrapped in Chapatti

Ingredients:

6-pcs – chapattis (refer to separate post for chapatti recipe)

For the Poriyaal

1-medium Carrot, cut into strips

1-medium Cabbage, separate hard white portion from soft green portion, cut “en chiffonade”

1-small Aubergine, cut into oblate coins (optional)

½ cup cooked green peas

1-medium onion, chopped finely
2-tbsp ginger-garlic paste

Green and Red Chili, chopped finely

1 ½ - 2 – tbsp. ghee / olive or any vegetable oil

¼ tsp – mustard seeds

¼ tsp – cumin seeds  

½ tsp – ground turmeric

½ tsp – ground paprika or ground chili

½ tsp – garam masala

Pinch of nutmeg

Pinch of black pepper

Salt to taste

Directions:

1. Heat oil in wok together with mustard and cumin seeds.

2. Once seeds crackle, add in chopped onions. Let onions cook, but do not brown them.

3. Add in the ginger-garlic paste and chopped chili.

4. Add the ground turmeric, chili, nutmeg and black pepper, continue sautéing.

5. Put in the carrots and the hard white portion of the cabbage. Stir, put fire to low and let simmer for 5 – 10-min.

6. Then, add the aubergines and the soft green cabbage portion, increase fire to medium and continue stir-frying for another 5-min

7. Add the garam masala and the cooked green peas and put back fire to low.

8. After 2-min stir for the last time.
9. Put 2-3 tbsp. of the poriyaal into the chapatti and fold in. Serve hot.