Green apple Rice

green apple rice 9

If you are like me and do not like apples, then this recipe is for you. The only time I eat apples is in front of my little one to show her that I do eat it and so should she 🙂 I also eat apples in the form of pies, muffins etc. But as a fruit by itself, I am not very fond of it. Green apples were a big no to me as they are sour. As I mentioned in the previous post Pattani (dried green peas) sundal, I recently discovered that green apples work great in savory recipes. So my experimentation led me to this recipe here. This is my aunt’s manga (raw mango) rice recipe that I have adapted with small changes. It worked out beautifully and I am really excited. So, here’s my recipe for a super simple Green apple rice. It is easy, simple and delicious! I made this for my lunch today and couldn’t stop eating it and it sort of became my breakfast 🙂

For more recipes using green apple check out my post on pattani sundal.

Ingredients:

  • 1 cup rice
  • 1 big green apple chopped into small cubes
  • 1/4 cup coconut grated
  • 4 to 5 red chilly (or more as per spice levels)
  • 1 garlic
  • 1/3 tsp methi seeds
  • 1 tsp mustard seeds
  • 11/2 tsp urad dal
  • 1/4 tsp asafoetida
  • 1/4 tsp turmeric powder
  • 1 sprig curry leaves
  • 1 tbsp sesame oil
  • salt to taste

Method:

Prep the apples and set it aside.

Green apple rice 1

Cook the rice in the pressure cooker for 1 whistle with 2 cups water and set it aside to cool down.

In a pan, add 1 tsp oil, methi (fenugreek seeds), red chillies, garlic, coconut and saute in low medium flame for about 3 to 4 minutes.

Green apple rice 3

Grind the coconut, red chillies, garlic and fenugreek seeds to a coarse paste.

Green apple rice 4

Now add the remaining oil to a pan and add the mustard seeds, asafoetida, turmeric powder, curry leaves, urad dal and let the mustard seeds splutter and urad dal brown.

Green apple rice 5

Add the chopped apples, salt and saute briefly for 2 minutes. Now add the coconut paste to it and mix well.

Green apple rice 6

Add the cooked rice to this and mix everything well. Adjust salt as needed and serve hot.

Green apple rice 7

Instant pot recipe:

Switch on the saute mode. Add 1 tsp oil and add the grated coconut, red chillies, fenugreek seeds, garlic and saute for couple of minutes. Take it out and grind it to a paste/ powder and set it aside.

Saute the green apples for a minute in high heat and set it aside. (Do not saute for more time as you do not want it to become mushy.)

Now add the remaining oil to the IP vessel and add the mustard seeds, curry leaves, asafoetida, urad dal, turmeric powder and let the mustard seeds splutter. Now add the rice, 2 cups water and cook in manual high for 6 minutes. Release pressure after 5 minutes. Press cancel and switch off the warm mode.

When the rice has cooled down a little, add the coconut mixture, sauteed apples salt as needed and mix everything well. Serve with any vegetable or papad of your choice.

Green apple rice 8

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Posted in INDIAN MAIN DISHES, Instant pot, Recipes, RICE VARIETIES, SOUTH INDIAN, vegan | Tagged , , , , , | 2 Comments

Pattani (dried green peas) sundal with green apples and carrots

pattani sundal (1)

Apples are not my favorite and green apples, I don’t usually buy them. But then a cousin of mine introduced me to green apple thokku made by her friend and I loved it. I do not love it so much that I would eat it as such, but I love how it blends in savory dishes, lending slight tartness to the dishes. In fact I prefer this over raw mango (manga). The manga I usually get here in the US are bland. (Maybe I do not know how to pick a good one! I don’t know) But these apples make great substitutes for our manga and I have been using them in recipes that calls for manga and have been loving it!

So here’s a classic manga recipe but then I have used green apples instead. It tasted great and my father in law, couldn’t tell the difference. I had this for my post workout dinner and it was perfect. Spicy, tangy, flavorful and protein packed! You can serve this with a hot cuppa chai as an evening snack. They make a great snack for the little ones at home.  So here goes the recipe

Ingredients:

  • 1 cup dried green peas (pattani sundal) soaked for about 6 to 7 hrs
  • 1 big carrot grated
  • 1 green apple diced in small pieces
  • 2 tbsp coconut grated
  • 1 to 2 green chillies
  • 1/4 cup tightly packed coriander
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • 1 tsp urad dal
  • 1 Sprig curry leaves
  • 2 pinches asafoetida
  • 1/2 tsp lemon juice (or more as per taste)
  • 11/2 tsp sesame oil
  • salt to taste

Optional – finely chopped red onions, tomatoes and cucumber for garnish

Method:

Add the soaked dried green peas to the instant pot vessel and add enough water to just cover the peas. Add little salt to the peas and cook on manual high for 5 minutes. Natural pressure release and set it aside. (The dried peas I had got became soft very fast. If after cooking they are still hard, cook for another 5 minutes.)

(To cook the pattani in a normal pressure cooker, follow the same procedure and cook for 3 to 4 whistles. Add a little salt while cooking)

Meanwhile, grind the coconut, green chilies and coriander to a coarse paste.

In a pan, add the oil and when it heats up, add the mustard seeds, cumin, urad dal, curry leaves and asafoetida. Let the mustard seeds crackle.

Add the grated carrots, diced apples and saute for a minute. Now add the cooked pattani (dried peas), ground mixture and mix everything well. Adjust salt as per taste and finally add the lemon juice and mix well. Serve hot!

Note: The pattani can become mushy easily if u over cook them. So take care not to cook them for a long time.

manga sundal (2)

Posted in FESTIVAL RECIPES, Recipes, SALADS , SNACKS & CHATS, SOUTH INDIAN, TODDLER EATS, vegan | Tagged , , , , , , | 2 Comments