Apple Pie (Classic American Dessert)

 

🥧 Apple Pie (Classic American Dessert)

Apple pie is one of the most iconic desserts in the United States — often linked with holidays and family gatherings.

Ingredients (Serves 6–8)

For the crust:

• 2½ cups all-purpose flour

• 1 cup cold butter (cut into small cubes)

• 1 tsp salt

• 6–8 tbsp ice water

For the filling:

• 6 cups sliced apples (Granny Smith or Honeycrisp work well)

• ¾ cup sugar

• 2 tbsp flour

• 1 tsp cinnamon

• ¼ tsp nutmeg

• 1 tbsp lemon juice

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Instructions

1. Make the dough
   Mix flour and salt. Cut in cold butter until crumbly. Add ice water gradually and mix until dough forms. Divide into two discs, wrap, and chill for 30 minutes.

2. Prepare the filling
   In a bowl, mix sliced apples, sugar, flour, cinnamon, nutmeg, and lemon juice.

3. Assemble the pie
   Roll out one dough disc and place it in a pie pan. Add apple filling. Roll out the second disc and place on top. Seal edges and cut small slits on top.

4. Bake
   Bake at 375°F (190°C) for 45–50 minutes, until golden brown.

5. Cool & Serve
   Let it cool before slicing. Serve warm, often with vanilla ice cream 🍨

Chicken Momos

INGREDIENTS:-

    For the dough

o       120 gm refined flour

o      1/2 tsp salt water - for kneading

o       1/4 tsp baking powder

    For the Chicken Filling

o       1 cup chicken - minced

o       1/2 cup onions - finely chopped

o       1/2 tsp garlic paste

o       1/4 tsp black pepper powder

o       1 tbs oil

o       1/2 tsp soya sauce

o       Salt - to taste

o       1/4 tsp vinegar

    For the Vegetarian Filling

o       1 cup cabbage and carrots - grated

o       1 tbsp oil

o       1/4 tsp vinegar

o       2 tbsp onions - chopped fine

o       1/2 tsp garlic - chopped fine

o       1/2 tsp soya sauce

o       Salt - to taste

o       Pepper - to taste

o       1 tbsp cornflour

    For Chilli Sauce

o       25gm garlic - peeled

o       3 tbsp vinegar

o       1 tbsp oil

o       6 gm whole red chillies

o       Salt - to taste

o       Sugar - to taste

                       

METHOD:-

For Chilly Sauce cut the red chilies and soak them in water for about two hours. Cut up into small pieces and soak in the vinegar for one to two hours. Put the entire ingredient in a mixer and grind to a smooth paste.

For Momos In a bowl mix all the ingredients of the chicken or vegetable filling, according to your choice. Keep aside.

Knead the refined flour, baking powder and salt together into firm dough. Cover and keep aside for 30 minutes.

Roll the dough into very thin 4-5 inch rounds.

Take each round piece and place some filling in the center.

Bring the edges together and twist to seal it.

Steam in a steamer for about 10 minutes and serve hot with chilly sauce.

Cheese Sandwich

INGREDIENTS

o       Bread slices

o       Cheese slices or cheese sliced from a block

o       Salt - to taste

o       Black pepper - to taste

o       Mayonnaise sauce

o       Mustard

o       Lettuce leaves (optional)

                       

METHOD:

Mix mayonnaise, salt, pepper and mustard.

Spread a layer of this mixture on to two slices of bread.

Place a lettuce leaf on one of the slices (on the mayonnaise side) and cover with cheese.

Place the second slice mayonnaise side down to cover the cheese.

Cut the crusts, if you so desire and serve.

Roti Wrap

Ingredients:

• Roti-2
• Cabbage-1/2 grated
• Carrot-1 grated
• Onion-1 finely chopped
• Green chillies-8 finely chopped
• Ginger-garlic paste-1/2 tsp
• Garam masala powder-1/4 tablespoon

Method of Cooking:

Prepare thin roti’s/ chapattis and keep them aside. Heat cooking oil in a pan and fry onions & green chilies. Also add ginger-garlic paste. Add cabbage and carrot and fry.Add salt and garam masala powder.

Now, take each individual roti and fry them and cut them in half. Make cone out of each of them and seal it with the clove.

Fill the cone with curry. Serve hot with mint chutney or a spicy pickle.

Cabbage Ponganalu

Ingredients:

• Dosa Batter 1/2 Cup
• Carrot (Sliced) 2 Tbsps
• Cabbage (Chopped) 4 Tbsps
• Green Chile 1 Small
• Cumin Seeds a Pinch
• Cilantro few Sprigs
• Salt to Taste
• Oil 1 tsp

Method of Cooking:

Take away outer leaves, wash and finely chop the cabbage. Peel, remove ends, wash and thinly slice the carrot. Take out stem, wash and finely chop the green Chile. Wash and finely chop the cabbage.

In a mixing bowl, mix together all chopped ingredients, Dosa batter, cumin seeds and salt into thick batter. Make sure Dosa batter is not too thin. Else add rice flour to thicken it up a bit.

Heat ponganalu pan on medium heat. Grease the moulds with few drops of cooking oil and let the pan heat a bit. Fill each mould of the ponganalu pan with few tablespoons of the cabbage paniyaram batter.

Once edges start to change color, carefully turn paniyaram on other side and let it cook for another minute. Carefully remove paniyaram from the pan onto a plate.

Repeat the same with remaining ponganalu batter. Serve cabbage ponganalu with coconut chutney or with any other chutney and sambar.