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Archive for the ‘Snacks’ Category


Cooked Apple Achar Done

When I was growing up, apples were rare in Yemen. I read about them in books; they were always red, sweet and juicy. They were never crispy, green or tangy. Then when I was five, my father was posted in the People’s Democratic Republic of Yemen’s Embassy in England, and that was when I was introduced to the green apple. It was love at first sight. It was my favorite fruit to take to school, and I still clearly remember biting into them. Their tanginess sting my eyes momentarily as tears gush out . I always chose the hard and deep green ones because they were extra tangy. When I came to the states, I fell head over heels in love with caramel green apples. There was a chocolate store at the Mall of America in Minneapolis that used to sell amazing caramel green apples and I would make the 45 minute bus ride just for their sake. Well, the green apple has done it again with this beautiful spicy achar (spicy condiment). I was introduced to it when I visited my friend Lucky. She served it as a condiment during lunch and since then I’ve been wanting to get the recipe. So, Monday July 21st 2014, she opened her kitchen to me and showed me how to make it. I walked home hugging a big jar of it. So, here’s the recipe with pics. We made two batches. But for a single batch you will need:

 

1) 5 green apples –peeled, cored, and roughly chopped.

Apples peeled and coredApple cut up

2) 1 whole garlic finely minced

 Garlic

3) 1/2 handful of dried red chillies (more or less according to personal taste)

Bisbas

4) 1 and 1/2 tsp of Shan Achar/Pickle Seasoning (this seasoning has black cumin, fenugreek, aniseed, mustard seed, cumin, turmeric, chilly powder, garlic powder, ginger powder, salt and cloves)

Achar Seasoning

5) Salt to taste

6) 1 tsp and a half sugar

7) 1/4 cup of white vinegar

8) 1/4 cup of Mustard Oil

In a frying pan, under medium heat, add the mustard oil and let warm.

Mustard Oil

Then add the garlic and sautee for 2 minutes. Do not burn.

Add Garlic to Oil

Then add the dried chillies and let sautee for another 2 minutes.

Then add bisbas to oil and garlic

Then add the chopped green apple and mix well.

Chopped Apple

 

After 2 minutes of cooking add the Achar/Pickle seasoning, and the white vinegar.

Chopped Apple Seasoning

Cover and leave on low heat and let soften. About 6-8 minutes. Then uncover and add sugar and salt and taste. Then leave on stove under low heat until all the water has evaporated and only the oil oozes out of the mixture when you make a hold in the middle with a spatula. The consistency should be smooth, a little mushy with small chunks.

Cook Green Apple Achar

This is how it looks when it is done:

Cooked Green Apple 2

Let cool completely before emptying into jars and store in the refrigerator. Serve with rice dishes, as a dip. I also make chicken sandwiches and use this instead of ketchup and mustard. Enjoy !

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Samboosa 8

In Aden Samboosas (aka samosas) are a must in most households during the month of Ramadan. The first two weeks before Ramadan every household in Aden is making hundreds of these and freezing them. I make them occasionally as my husband and I are not big fans of friend food. You can also bake these, by spraying them with oil and then placing on a baking sheet and baking at 350 degree oven for 10 minutes on each side or until golden brown. But  for the most part they are friend. I used Spring Roll Wrappers that you can really find in any grocery store. If not then make a visit to the Asian grocery stores, and you’ll find them in the freezer section. This is they look like:

Sprint Roll Wrappers

I use two layers of these, as they’re pretty thin.  I cut each into three long rectangular strips like this:

Samboosa 1

I stuffed these with a potato stuffing. Traditionally it is made with ground beef and God Willing I’ll post the recipe for that once I make it. But here’s the recipe for the potato stuffing:  https://yemeniyah.com/2010/08/15/potato-stuffing-for-sambosa/ . You will also need some samboosa glue made from a little flour and water. They’ll help you glue the ends and give them neat ends. Now, once you have all the parts you can start assembling. So, take one of these strips and fold once to form a triangle at the bottom, and then fold again to make a triangular pocket. Then start stuffing:

Samboosa 4

Then continue to fold and glue the end.

Samboosa 6

It’ll turn out to be a perfect triangle.

Samboosa 7

I usually lay these on a tray and then freeze while still on the tray and then when frozen transfer them to ziplock bags. You can deep fry these in vegetable or corn oil until they are golden brown. I like to serve them with slices of lemon.

If you want to make your own wrappers here is the recipe: https://yemeniyah.com/2013/03/11/mutabaq-yemeni/ You will do the same as above, i.e. cut each later into long wide strips. But make sure you just use one layer, not two as with the spring roll wrappers.

Happy Cooking !

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