🍎🍏Apple cinnamon pie slab .. 🍎🍏

helllo there ,
Apple's cinnamon and Baking sounds Intresting yeah!

This time I have tired baking with Apple's and they came out well .. noo noo ... Came out perfectly well .. I couldn't even had the second bite saved for myself .. *hmmm*
This apple slab pie is loaded with caramelized apples and wrapped in a flaky puff pastry crust. It’s so easy and quick to whip up and you don’t even have to struggle with making your own dough; a store-bought puff pastry will work just fine.

Ingredients are simple and easily available in your kitchen .. so u can just try them out without  a second thought of doubt ..

The one I tried serves only 2 person if u wanna increase the per person quantity jus double the quantity ..
Soooo lets being ...

35 min to make , serves 2

Ingredients  for filling :
1large Apple peeled and finely sliced ( I used green Apple)
2 tbsp butter Unsalted
1 tsp cinnamon powder
1tbsp Brown sugar ( u can substitute with white sugar as well .)
1/2 tsp honey
1/2 tsp coca powder

Method:
Melt butter in a pan , add sliced Apple's and sautè .. gradually add all the remaining ingredients .. and cook well until Apple soften. Set aside

Ingredients for the pie:
Puff pastry  frozen  , thawed ( rectangular shaped.. if your using the squared shaped then u need four squares )
1 tsp full - Brown sugar for sprinkle
1 - Egg yolk lightly beaten for egg wash

Method:
1) Pre heat the oven to 250 degrees .
2) Arrange apples in a tight row lengthwise down the middle of one puff pastry sheet leaving a one inch border on all sides. Pour remaining syrup from the apples over the top of the apples. Brush your beaten egg around the edges of your pastry. Top with the second pastry sheet and press down on the edges to seal.
3) Lightly dust a sheet of parchment paper with flour. Place your thawed puff pastry dough over it and roll it out slightly to flatten the top .
3. Arrange apples in a tight row lengthwise down the middle of one puff pastry sheet leaving a one inch border on all sides. Pour remaining syrup from the apples over the top of the apples. Brush your beaten egg around the edges of your pastry. Top with the second pastry sheet and press down on the edges to seal.
4. Cut 6 (1-inch wide) slits down the center of your pastry to create vents.
5. Brush the pastry with egg wash and sprinkle the top generously with coarse sugar. Bake according to your oven temperature meter  for 15-17 min or until top is golden brown.

If you love to try this recipe don't forget to  snap a pic and hashtag It #Thecoralheart.blogspot.com / #walkingBetweenTherain

I would love to see your creations !! 😎

Alu capsicum masala [ Potatoes capsicum fried !! ]

If u like tomato tangy flavour .. this is the right and quick choice !!

Ingredients
Serves: 4
2 big potatoes
2 big tomatoes
2 big onions
1 capsicum or bell pepper
1 string curry leaves
1 string corriander leaves
1 tablespoon jeera
1 green chilli slit
2 teaspoons chilli powder
2 teaspoons jeera powder
2 teaspoons corriander powder
2 tablespoons oil
salt as per taste
1 teaspoon turmeric

Directions

Prep:10min  › 
Cook:30min  › 
Ready in:40min

Boiled potatoes in pressure cooker or microwave. Once cooled, remove the skin and cut into cubes or desired shape.
1. Add oil to pan or kadai.
2. Add jeera and allow to splutter.
3. Add curry leaves, turmeric, green chillies.
4. Add onions and capsicum and bit of salt. 5. Close the pan lid and allow to cook.
6. Once onions turn brown, add tomatoes and all powders.
7.Close the lid and allow tomatoes to soften.
8. Add cube potatoes now and salt. Mix well and keep the stove in simmer for few mins.
9. Garnish with corriander leaves.

Can be served with chapatti's or naan
I served  with puri's . This stays good for 2 -3 days as well , can be used as a sandwich , sambosa  , and  puff pasties filling.

Do post your reviews in the comments below !!

Aalu ka raaswala shak (Rajasthani potato in yogurt gravy)

I randomly came across this recipe , so thought to try out for today's dinner.
Later i found out that this is one of my grandmom's special recipe. My grandmom (maternal) was the best chef i  ever came across .
This easy recipe is quick and ingredients are easily available in your inventory! 
SO here is one of many recipe of my Nani I'm sharing with you!!
Im not a vegetarian all d time but sometimes having vegan menu is a worth try!!

  Ingredients:
3 Potatoes medium sized (boiled, peeled and chopped into 1/2 inch pieces)
3/4 cup Fresh Yogurt
1/2 cup Water
3/4 tbsp Chickpea Flour / Besan
1/2 tsp Garam Masala
1/2 tsp Cumin Seeds / zeera
1/4 tsp Turmeric Powder /haldi
1/4 tsp Red Chilli Powder /lal mirch
2 Green Chillies or as needed / hari mirch
1/2 inch Ginger, finely chopped / adrak
A pinch of  asafoetida/ Hing
A few Curry Leaves
Salt to taste
1 - 1.5 tbsp Ghee

Instructions:
1. Add the yogurt, chickpea flour, water and turmeric powder in a bowl and whisk well. Keep it aside.
2 .Heat ghee in a pan. Add the cumin seeds and fry till they begin to change color.
3. Then add the hing, finely chopped ginger, finely chopped green chillies and curry leaves and saute for a minute.
4. Now add the red chilli powder and prepared yogurt mixture and combine well.
5. Reduce the flame to low.
6. Add the boiled potatoes and salt and mix.
7. Let it cook on a low flame for 7 - 10 minutes or until the gravy thickens.
Now add the garam masala and cook for a minute.
Turn off the flame and serve hot with roti or puri.
Enjoy!!

CoralHearts.blogspot.com 

Rogan josh : An Persian Kashmiri cuisine !!

Hey, 

Sooo excited to post my first ever recipe tried and tasted !!

I love to cook and experiment different recipes ..

My ethnic holds me to an indian  cuisine ..

Here inshaAllah I will be posting the recipes which I personally liked or got inspired by particular cuisine..

Enjoy this amazing aromatic recipe full f spices .. Trust me u and your kitchen will smell amazing !! The blends of spices n there flavour makes this recipe a must try !! 

PS: don't forgot to follow n spread d words your comments will help me try more recipes in future. 

Love,

almas 

the name rogan josh is derived from the word rogan meaning "red color" (the same Indo-European root that is the source of the French "rouge" and the Spanish "rojo") and josh meaning passion or heat.

Rogan josh was brought to Kashmir by the Mughals, whose cuisine was in turn influenced by Persian cuisine. The unrelenting summer heat of the Indian plains took the Mughals frequently to Kashmir, which has a cooler climate because of its elevation and latitude.

Ingredients: (serves 2)

3/4  lb meat (mutton/goat meat/lamb), preferably meat with lot of fat - cut  in 2 inch pieces

scant  3/4 cup yogurt + 2 tablespoon yogurt (yogurt should be well drained or use Greek yogurt)

1 tablespoon lemon juice

4 green cardamom – powdered (peel the cardamom and grind the seeds to a fine powder either with a mortar & pestle or spice grinder) 

2 black cardamom – powdered (peel the cardamom and grind the seeds to a fine powder either with a mortar & pestle or spice grinder)

1 inch stick of cinnamon

2 tejpatta/Indian bay leaf

6 cloves, powdered

3/4 tablespoon saunf/fennel seeds, powdered – divided

1/2 tablespoon sooth/dried ginger powder

a few grinds of fresh black peppercorn

1/2 teaspoon hing/asafoetida powder (a generous pinch if using pure hing)

3 tablespoon Kashmiri red chilli powder or 10 whole red Kashmiri Chilis ground to a paste

4-5  tablespoon pure mustard oil + 1 tablespoon mustard oil ( or any cooking oil)

1 teaspoon Garam Masala (homemade or store bought)

fresh cilantro/coriander or fresh mint 

Onion finely sliced -2

Ginger garlic paste a tablespoon each 

 

Method:

Wash the meat and pat dry. Drizzle the lemon juice, and some salt and toss and allow it sit for about an hour. Add the 2 tablespoon yogurt and 1 tablespoon mustard oil to the meat and marinate it for at least 3 hours. Overnight works better.

If you are not using Greek yogurt, drain  the rest of the yogurt until thick and creamy. Whisk yogurt with red chili powder, half the amount of the green cardamom powder and half amount of the black cardamom powder , all of the ginger powder, half the amount of the fennel seed powder. Set aside.

Heat the mustard oil, or any other oil you are using. Traditionally mustard oil is used and it gives an extra edge to the flavor of the dish, but if you are not used to and do not like it, then just use any cooking oil.

Add the hing/asafoetida to the hot oil. Add the cinnamon, tejpatta/Indian Bay Leaf and the fresh grind of black peppercorn  and saute until aromatic, only a few seconds. When the spices sizzle add the onion Nd fry till golden brown add ginger garlic paste fry for awhile then add meat to the pan and cook at medium heat, while tossing them occasionally until they start to brown. This will take anywhere between 10-20 minutes.

Now add the powdered clove, rest of the cardamom,  and the rest of the fennel powder . Toss well for the spice mix to coat the meat and cook on low for another 10-15 minutes while scraping the bottom of the pan.

Remove pan from heat. Add a few splashes of water to the oil to cool down the content of the pan.

Wait for a minute and then add the whisked and spiced yogurt a little at a time to the pan and keep stirring it. Keep doing this until you have added the entire yogurt. Put the pan back on the stove in very low heat. Add 1.5 – 2 cups of water ( more if you want more sauce), give it a good stir and tightly cover the pan. Cook until the meat is cooked through and is tender and the oil has separated on the sides. This might take even 2 hours depending on the kind of meat you are using.

Uncover, stir in the Garam Masala. Add and adjust salt. Gently stir everything in and cover it back again until ready to serve.

Add the fresh cilantro or fresh mint if you want just before serving. It is best served over hot steamed white rice.

Serve over hot steamed rice or with tandoori roti .  Enjoy!

CoralHearts.blogspot.com

the biggest for me ....

Where in this place do people go to find true love and trust? Where did they discover a way to invest their heart and have faith in their relationship ? What sort of  a man I eventually find? Who wud love me more than he loves himself & begins his day by thinking what can I do to make her happier and our life more complete??" 

at heart I'm very loving n caring who needs a loving,  caring n understanding partner the kind who instinctly protects and cherishes , respect Women...

All tht I care abt his passion & feelings towards me .. A romantic man who showers me with his unconditional love , with his sweet words . A man who doesn't hesitate to cry infront of me. A man who surprises me with even 1 flower jus to say 'Iloveu' !!! A man who knows my weakness lies within my fear ..

And most of all a man who helps me being a good muslimah , and all the phases of womenhood !!