How To make Spiced Lentils with Apple Crisps and Curried
-JUDI M. PHELPS 1 tb Canola oil
1 lg Yellow onion; peeled and
-finely diced 1 ts Garam masala; (Spice mixture
-sold at Indian food stores -or other specialty shops) 1 md Bay leaf
2 Granny Smith apples; peeled,
-cored, and finely diced 1 c Dried green lentils
2 c Chicken stock
Apple Crisps; (recipe -follows) Curried Yogurt; (recipe -follows)
APPLE CRISPS:
1 tb Confectioner's sugar
Juice of 2 lemons 2 Granny Smith apples; peeled
-and cored
CURRIED YOGURT:
1 tb Curry powder or garam masala
1 Banana; peeled and finely
-diced 2 c Plain yogurt
In a large, heavy saucepan, heat the oil over medium-high heat. Add the onion and saute until soft, about 4 minutes. Add the garam masala, bay leaf, and apples, and cook, stirring continuously, for 2 more minutes. Add the lentils and stock and bring the mixture to a boil over high heat. Reduce to a simmer and cook for about 25 minutes or until the lentils are tender, being careful not to overcook them. Remove the pan from the heat, remove the bay leaf, and adjust seasoning to taste. Serve the lentils hot in one large serving bowl. Serve the yogurt and apple crisps separately and invite diners to combine all three components to their personal taste. Makes 4 appetizer or 2 main course servings. APPLE CRISPS: Preheat the oven to its lowest setting. In a small bowl, dissolve the sugar in the lemon juice. Thinly slice the apples horizontally into rounds approximately 1/16-inch thick. Lay the apple slices on a baking sheet lined with parchment paper and brush lightly with the sugared lemon juice. Place the baking sheet in the oven and allow the apples to dry, about 3 to 4 hours or overnight. Remove the baking sheet from the oven and gently peel the apple slices from the paper. (Some discoloration of the apple slices will occur.) Store in an airtight container until ready to use. They will last for 2 days in the refrigerator. CURRIED YOGURT: Heat a small nonstick skillet over medium heat. Add the curry powder and toast until you can smell its intense aroma, about 30 seconds. Remove pan from heat. Combine the curry powder with the banana and yogurt in a serving bowl, stirring well. Refrigerate until ready to use. Makes 2 cups. Source: Grains, Rice, and Beans by Kevin Graham. Shared and MM by Judi M. Phelps. jphelps@shell.portal.com, juphelps@delphi.com, or jphelps@best.com -----
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Best Pilaf Recipe from Cyprus: MÜCANDARA ???? VEGAN, Delicious & Easy Hot or Cold Meal Idea! TRY TODAY
Today's episode features a wonderful Cypriot dish - MÜCANDARA, also known as Green Lentil Pilaf. Packed with nutrition, this vegan meal is a great addition to your healthy eating plans. It combines the earthiness of green lentils with the comfort of rice, resulting in a hearty and delicious meal. Curious about how to prepare it? Click on the video and let's embark on this delicious journey together!
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MÜCANDARA PILAF
Servings: 4
Difficulty: Medium
Cooking time: 30 minutes
Prep time: 10 minutes
1 cup of green lentils, you can use any kind of lentils especially brown ones
1L water, 4 cups
6 onions, sliced into semicircles
1 teaspoon of salt
1 cup of rice, you can use any kind of rice
1/2 cup extra virgin olive oil
1 tablespoon sesame seeds
• Boil lentils in a pot and add a pinch of salt in the water. It takes around 10-12 minutes.
• Pour 2-3 tablespoons of olive oil in a large shallow pot. Add a pinch of salt and brown onions on low-medium heat fpr around 20 minutes.
• Soak the rice in water for 20 minutes.
• Spare the half of the brown onions for top.
• Add in the strained rice into the pot, pour 2-3 tablespoons of olive oil and a pinch of salt, then sauté until the rice transparent.
• Then add in the boiled lentils, 2 cups of lentils boiling water. 2-3 tablespoons of olive oil and a pinch of salt, give it a last stir and put the lid on. Transfer the pot to a smaller burner on low heat. Simmer for about 10 minutes.
• To understand if pilav is ready, make a hole in the centre of the pilav, if grains not sliding back into centre and there is no water left. It is ready. Turn the heat off and cover with a clean kitchen cloth. Leave the rice to steam for another 10 minutes.
• Meanwhile, crisp the spared onions with the sesame seeds.
• Serve the pilav with crispy onions on top. Enjoy warm or cold, it is delicious either way!
Starbucks should be selling this instead of pumpkin spiced lattes!
Apple Crumble Pie | How To Make Apple Crumble Pie At Home | Dessert Recipe | Chef Shantanu
Apple Crumble Pie Recipe | Apple Pie Recipe | How To Make Apple Crumble Pie | Apple Crumble Pie Recipe Demonstration | Healthy Apple Crumble | Apple Crumble Recipe | Get Curried | Today Special With Shantanu
Learn how to make Apple Crumble Pie at home with chef Shantanu.
If a sweet indulgence is all you have been looking for, here is what you need to do, get yourself an apple crumble pie. It's a messy affair, but get ready to go dirty because the end result is worth the mess.
Ingredients:
225 gms Maida
110 gms butter
80 gms Sugar
1 Egg
Butter for greasing
Refine Flour
3 Apple
50 gms Butter
40 gms Brown Sugar
6-7 Biscuits
Red wine reduction
Vanilla Ice Cream
Cinnamon powder
Blueberry crush
Method:
- Take flour in a bowl, add castor sugar, salt, chopped chilled butter, and mix with a light hand
- Break an egg into it and knead the dough
- Let it rest in the freezer for a min of 15 mins
- Meanwhile grease the tarts and sprinkle some flour on it
- Sprinkle some icing sugar on a rolling board and roll the dough
- Cut out the excess dough and place it on the tarts, making sure the edges are pasted properly
- Cut out the excess dough using a rolling pin
- Make holes in the tart using a fork for the air to pass and the tart doesn't puff up
- Take a parchment paper and put some lentils to add weight to it.
- Blind bake the tarts for about 7 - 8 mins at 170 - 175 c
- Chop apples into dices and heat some butter in a pan
- Add brown sugar to the butter and let them amalgamate and caramelize well.
- Pour in the diced apple and toss it well so that the apple coats well.
- Grate some cinnamon and mix well.
- Semi cook the apples
- Crush some digestive biscuits and stir them in
- let the apple mixture cool a bit
- Meanwhile, take out the baked tarts and pour the apple mixture into the tarts
- Drizzle some blueberry crush and crush some digestive biscuit as well
- Smear some melted butter on top and bake the whole thing for another 7 - 8 mins at 175 c
- Once baked take the tarts out, put it upside down and tap it slightly and get the tarts out of the molds
- Serve the pie in a dish with a dollop of ice cream, grated cinnamon, and drizzle some red wine reduction.
#AppleCrumblePie #AppleCrumble #ApplePie #GetCurried #ChefShantanu #DessertRecipe
Host: Shantanu Gupte
Copyrights: REPL
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Apple and Spinach Moong Dal Curry - simple fast and different
Apple and Spinach Moong Dal curry is a simple tasty and fast way to prepare a curry without the usual fuss. The apple came from a variety called 'Granny-smith' which is tangy and sweet to taste. If added to the dal curry it relishes a unique taste and with spinach, it is a perfect meal for the family to enjoy.
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