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PrintSPICY APPLES IN A TANGY SAUCE
Serves :
6
Preparation Time :
Cooking Time :
Preparation Method :
- Boil the tamarind paste with water and adjust seasoning with salt to taste. Boil the mixture until the liquid is reduced to half.
- Add the fried apples, red chilli paste and ghee. Cover and cook the apples until they are tender and the pieces still retain their shape.
- Then add the cockscomb flower extract and boil for a minute or two. Sprinkle the black cumin seeds. Mix well.
INGREDIENTS
- 1 kg slightly sour Apples, peeled, cored, quartered, Fried in oil until reddish brown and drained
- Red chilli paste and Salt to taste
- 100 grams Ghee
- 100 ml Dry cockscomb flowers extract, (heated with 150 ml water)
- ½ teaspoon Black cumin seeds
Tamarind Paste (Mix all together)
- 150 ml Tamarind juice
- 1.5 litre Water
- 8 Green cardamoms
- 5 Cinnamon, 1" sticks
- 1½ teaspoon, Turmeric powder
- ½ teaspoon Dried ginger powder
- 50 grams Onion paste, fried
- Salt, to taste
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