Skip to main content

Which Apple



It may not look like it from all the desserts I bake, but I actually eat a lot of fruits and salads. Growing up, apples and tomatoes were my top two food groups. I even had my own nicknames for both of them. Even now, despite all the new flavors I keep discovering, these are the two fruits I love tucking into any day.

So imagine what would have happened when Washington Apples called me to say that with some recently launches, they now retail seven types of apples in India and will I like a sample. First, I was shocked at the number 7 - I didn't even know there are that many types around. The next thing, I got this pretty package with all kinds. Some, like golden and gala, are my regular buys. And some, like braeburn, were totally new. But what surprised me was how crisp, how fresh each of these apples tasted compared to anything I buy in the markets. As I excitedly ate one variety after the other, I realized that my plans to bake with these apples were going to remain just plans.

But there is one apple so tart I can never eat it on its own. I originally thought of turning this granny smith into an apple pie, but I happened to see a tangy apple coleslaw on tastespotting the same day.



Made with no mayo, this is my kind of coleslaw. I followed the recipe exactly, except I used just the granny smiths where foodiebride used two different kinds of apples. And I did think there was a LOT of dressing so I will halve it the next time.

You can obviously match this up with burgers and stuff, but I ended up eating a lot of coleslaw by itself. With tang from vinegar, the sharp bite from mustard and the sweetness of sugar, it's actually a fabulous salad. And the perfect showcase for a lovely apple!
Labels:

Comments

chef and her kitchen said…
hmmmmm........good 2 see those variety of apples...:)
lovely tangy salad..
April 8, 2011 at 11:01 AM
Srivalli said…
Wow so many varieties?..I love apples too..eat them all the time..so never get around making a dish with these..:)
April 8, 2011 at 11:56 AM
CurryLeaf said…
Love the tangy salad.Washntn commision is planning a apple cooking demo by Vicky Ratnani here on 12th. I am excitedly looking forward to it.
April 8, 2011 at 12:09 PM
notyet100 said…
looks delicious and refreshing perfect for the summers,..
April 8, 2011 at 1:47 PM
Post a Comment

Popular posts from this blog

Kadhi Chawal

I just can't think of what to write today. That's what my absolute favorite meal does to me, I just want to stop talking and dig right in. So I won't ramble and go straight on the recipe for kadhi. First, make the pakoras that would go in the kadhi. Slice an onion lengthwise. Make a batter with 1/2 cup chickpea flour (besan), salt, red chilli powder and water. Dip onions in this batter and deep fry until crisp. Keep aside. Now blend 1 cup yogurt and 1/3 cup besan into a paste. Add 3-4 cups water to make a very thin blend. Heat a tbsp of oil in a pan. Add a tsp each of mustard seeds, cumin seeds, ajwain (carom seeds) and methre (fenugreek seeds). Let splutter for a few seconds. Now add a large onion, cut lengthwise into thin slices and cook until browned lightly. Pour in the yogurt/besan mix and add 1 tsp turmeric powder, 1 tsp salt and 1/2 tsp red chilli powder. Bring to a boil, reduce the heat and let simmer for at least half an hour. You have to stir this occasio...
17 comments
Read more

Potato Naan

I know what you see up there is a naan. But let's pretend for a moment we are making bread. For I had bookmarked this recipe for potato bread a zillion years ago. And that's what I set to make. Chopped and boiled 100 gms potatoes until they are soft. Mashed them along with 3/4 cup of water they were boiled in. While the potatoes were boiling, I added a tsp of sugar to 1/4 cup warm water, then sprinkled a tsp of yeast and let it proof for 10 minutes. To the potato/water mix, I added a cup each of whole wheat flour and plain flour, 1/2 tsp salt as well as the yeast. Once everything was mixed well, I put the dough on a flour-dusted surface and kneaded it for 10 minutes or so. It was a fairly wet dough, but got it to get smooth. Oiled a large bowl and put the dough in it to rise to double it's size. By the time the first rise ended after an hour or so, I didn't want the bread. I wanted a naan instead. And if someone deserves to throw a tantrum after days of sniv...
16 comments
Read more

Pineapple Pastry

This is what makes me feel so glad to be a part of the food blogging community. You saw the cake yesterday. I baked it on the morning of my parents' anniversary, hoping to turn into a traditional pineapple pastry they like. Then I panicked. I know that the bakeries use a whipped cream topping, but I also knew that the 25% cream we get in India won't whip. So I put in an SOS mail to Deeba . And she called me back within minutes with ideas to incorporate more fat in the cream. With all her tips and hints, I finally have a pineapple pastry I like. So if you are struggling with 25% Amul cream like me, here's what you do. Tip No. 1 : Get rid of the whey. When you pour out the cream from the carton, you will get thick cream and some whey. Just pour the whey out. Tip No. 2 : Chill, chill, chill. Before you start whipping your cream, put the bowl of cream in the freezer for 10 minutes. I also left the whipping blades of my hand mixer in the freezer for the same time. Tip No. 3...
17 comments
Read more