It feels surreal to have completed 100 posts on this ‘Deelightfully Veg’ blog. The blogversary also happened last month and it has been fun sharing food posts with all my readers. It’s enriching to interact with fellow food bloggers from all parts of the world and learning things in this journey. Today, I want to take this opportunity to say a big THANK YOU to each of you for taking the time to read my blog. Your comments and valuable inputs mean a lot. To celebrate this century on a sweet note, today’s recipe is ‘Apple and Oats Halwa’. When I saw deep red apples in the market, I bought them in bulk. And then I thought of using them in desserts so that I could finish them. Halwa is an Indian dessert typically made with milk and ghee and generally made during festivals. This Apple Halwa is ideal if you are looking for something different to make with apples. It tastes absolutely phenomenal with the right balance of sweetness and texture.
Recipe Details :
Serves: 5-6 pax
Time: 40 mins
- 5 medium-sized red apples, peeled
- 5 tbsp oats
- 4 tbsp sugar
- 5 tbsp ghee
- 1 cup milk
- 10 cashews, broken in half
- 7 raisins
- 2 tsp cardamom powder
Apple and oats halwa
- Take a small pan and add 2 tbsp of ghee. Roast the cashews and raisins on low flame till they become golden brown. Switch off the flame.
- Take a pan and dry roast the oats. They should turn golden brown. Then turn off the flame and keep it aside so that they cool down.
- After 10 mins, grind the oats into a smooth powder.
- Now peel the red apples and grate them. Use the side with the biggest holes. Be quick in this as they should not turn brown.
- Take a pan and add the grated apples. Add the roasted cashews and raisins and saute them well.
- Meanwhile, grind the sugar and cardamom seeds together to form a smooth powder and keep it aside.
- Now in the cooking pan, along with apples and dry fruits, add the oats powder and 3/4 cup milk and mix all the ingredients together well. Ensure low to medium flame at this stage.
- Keep stirring till all the moisture gets absorbed.
- Now add the powdered sugar-cardamom mixture to this and mix well. Pour the remaining 3 tbsp of ghee and mix well.
- To balance the consistency of halwa at the end, add the remaining 1/4 cup of milk only if required.
- Serve this delicious apple halwa hot.
- The apples will turn brown very quickly once you grate them. Either grate and use quickly, or store in the fridge
- The halwa will thicken as it cooks. Add milk to bring it to the consistency you like.
Some time back I posted about my layered Veg Biryani. In that post, I wrote that I paired the rice with a delicious salad. So, this post is going to be a healthy and easy-to-make salad recipe. I decided to go with my most staple salad ingredient – cucumbers. To give sweetness and crunch, I paired them with some lovely red apples. These ingredients also provide necessary fiber to the body and are refreshing to eat. I like to grate some nuts (walnuts or almonds) as garnish and make it a wholesome spoon of nutrition.
Recipe Details :
Serves: 3 pax
Time: 15 mins
- 3 cucumbers, cut in crescents
- 1 apple, cut in crescents
- 1 tbsp white vinegar
- 5 walnuts, grated
- 1/2 tsp pepper powder
- 2 tsp honey (optional)
Cucumber and apple salad
- Cut the cucumbers and apples into crescents and keep them aside.
- Take a bowl and add the white vinegar, honey and pepper powder and whisk the dressing well.
- Add the cut ingredients to the dressing and mix them nicely.
- Garnish this salad with grated walnuts.
- Refrigerate it for 20 mins before serving.
When I started out exactly a year ago, I had never imagined I would complete one year of food blogging. I was apprehensive about my writing frequency and the variety that I could bring to my blog. Today, I feel satisfied to have conquered all those apprehensions with deelight by writing at my own pace and loving what I choose as the topic whenever I post. In this journey, I have come across and learned from so many amazing food bloggers. I thank each and every one of you for the continued encouragement through your likes and comments. Every little gesture of yours was, is and will remain valued. Last but not the least, my family and friends have always motivated me and continue to support me endlessly. To every person who reads this blog – a big THANK YOU is in order as each of you makes this blogversary special!!!
When I thought about the recipe that I wanted to feature as my blogversary post, I knew it had to be simple and sweet. Its going to be a simple dessert made of fruits drizzled with chocolate and served with an amazing dip. The simplicity of the recipe makes it easily doable but when you have a bite of the fruit in this combination, it is heavenly! I started this recipe like an artist was painting a canvas – assembled my structures, splashed my colour and signed off in style 🙂 I was surprised at what I achieved in not more than 15 mins but it satisfied the sweet urge that I felt after dinner. Hope you all like this too!
Recipe Details :
Serves: 3-4 pax
Time: 15 mins
Ingredients for serving: :
- 2 medium green apples, cut in crescents
- 1 pear, cut in crescents (optional)
- 1/2 cup semi-sweet chocolate chips
- 1 tbsp almond milk
Ingredients for sauce:
- 1/2 cup dates, pitted
- 1/4 cup almond milk
- 1/2 tsp vanilla extract
Green apples and pears
- Cut the green apples and pear into crescents and keep them on a plate. I was just feeling creative and started placing it in a scenic manner.
- Combine the chocolate chips and almond milk in a small bowl and microwave it for maximum 40 seconds till the chocolate melts. Remove it and whisk until smooth. The melting process can also done on low flame on a stove.
- Drizzle the chocolate using a nozzle on the fruits. I have not used a nozzle, hence my drizzling is all over the place – just ensure that there is a bit of sauce on all the fruit slices.
Green apples and pears with date caramel sauce
- Now for the date caramel sauce: Take the pitted dates and soak them in a bowl of boiling water for 10 mins. Now combine the dates with almond milk and blend them together in a food processor for about one minute. Take the dip out in a serving bowl. I also tasted this dip with pancakes and it was delicious. I call it caramel sauce only because of the colour it turned into 🙂
- I signed off in style as D.V. (Deelightfully Veg)!!
- Red apples can be used, but preferably they should not be over sweet.
Over the last week, I made a lot of fruit smoothies. But these recipes will come another day :). I then wanted to play with the flavour profile to make a fruit pickle or chutney/spread. Sandwich chutneys are typically made from coriander or cilantro, which lend them a green hue. I decided to keep the green theme and chose kiwis and green apples as the main ingredients. The tangy nature of kiwis merged with the slightly sweet green apples and I absolutely loved the outcome of the chutney. I added some spices to give it a kick. Kiwis and green apples are also very nutritious. I topped some store-bought vegetable puffs with the chutney and it livened the slightly bland puff. I also tried this chutney with adais (dal pancakes) and it was an amazing combination. It can also be served with plain salted chips.
Recipe Details :
Serves: 4 pax
Time: 25 mins
- 4 kiwis, peeled and cubed (small)
- 1 green apple, finely grated
- 1 green chilli, finely chopped
- 1 tbsp sugar (I used brown sugar)
- 1 tsp cumin powder
- 1 tsp garam masala
- 1 tsp mustard seeds
- 1 tsp oil (I used olive oil)
- 1 tsp salt
Kiwi and green apple chutney
- Heat oil in a pan and add the mustard seeds and wait for them to splutter.
- Once they splutter, add the green chillies, kiwis and green apples and give them a stir.
- Now add all the spices along with salt and sugar, mix them well and stir them for about 10 mins on low flame.
- As you keep stirring for another 5 mins, you will slowly see the excess liquid evaporate and the whole mixture will get a jam-like consistency.
- Switch off the flame and let it cool down to room temperature and it is ready to be served. For preservation, store in the refrigerator in an air tight vessel. It will easily last for a week.
- The spices and brown sugar can turn the chutney light brown. You can use white sugar and less spice to keep the green colour intact.
- When had alone, it will be a tangy, reminding you of the water added in a pani puri. Put a dollop of it on bread, puffs, or plain pancakes and you are going to enjoy one delicious bite of fruits.
- Keep stirring while the fruits are on the flame else they might stick to the bottom of the pan.
- Keep a balance in the ingredients. You want the sour, salt and sweet flavours to complement each other.