Apple Pie
For Pie Crust (10inch -double layer)
All-purpose flour (shifted) 3 cups
Shortening 1 cup(Cube)
Water (chilled) 4 Tbsp
Baking Pdr(optional) pinch
Salt 1/2 tsp


For Filling:Apples 4 nos.
Brown Sugar 1/2 cup
Butter 2 tblsp
Cornstarch 1 tblsp.
Salt Pinch
Cinnamon Pdr. 1/4 tsp.
Nutmeg Pdr. A Pinch


Method:1. Sift together flour and salt. Divide shortening in half. Cut in first half till mixture looks like corn meal. Then cut in remaining half of the butter. Gently toss around the mixture to look like breadcrumbs. Keep the mixture in the refrigerator for over 10 mins.


2. Mean while, peel the skin off the apples and slice. Sieve Cornstarch, cinnamon pdr., nutmeg pdr and mix all with little water until no lumps are left. On a low heat, put 2 tblsp butter in a sauce pan, add apple slices, brown sugar and little water. Close the lid and allow the apples to partially cook. Add the salt and cornstarch mixture. Cook for few more minutes.


3. Butter the 10 inch pie pan and lightly dust in with flour. Keep the pan in refrigerator for better results.


4. Take out dough mixture and add little chilled water and knead. Keep in refrigerator for 5 minutes. Divide the dough into two equal parts. Lightly dust the surface with flour. Flatten and roll on part of the dough into 1/8 inch thick and about 12 1/2 inch in diameter. Always roll from the center to the edge of the dough with light strokes. If the edges split, pinch together using fingertips. Gently transfer pastry to the pie plate, fitting loosely on to bottom and sides. Trim to one inch beyond edge and fold under.


5. Preheat the oven 350 F. Fill the cooked apple mixture to the pie plate. Roll the other half of the dough. Slice into 1/2 inch thick strips and drape over filled pie shell in a crisscross pattern; Press the edge with your finger tip. Bake for 45 minutes or until golden brown. Sprinkle the top with Cinnamon.

For Kadale Usli, you will need:

Kadale/Kabul Channa (Garbanzo)
Chili powder
Lemon Juice
Coconut
Kadi Patha (curry leaves)
Mustard
Asafetida
Salt
Coriander (cilantro)
1. Soak Kadale/Garbanzo over night.
2. Wash and pressure cook with salt and water. Let it cool. Drain and keep aside.
3. Take 2 tsp., of oil in a pan and heat it on medium hot. Add mustard seeds, Curry leaves and asafetida. Once mustard starts to crack, add cooked Kadale/Kabul Channa to it. Mix in salt and chili powder to taste . After 2 minutes of stirring, add grated coconut.
4. Remove from the fire and garnish with lemon juice and chopped cilantro.

For Coconut Ladoo:Grated Coconut - 2 cups
Jaggary - 1/2 cup
Cardamom powder - 1/2 tsp.,
Ghee - 1/2 tsp.,
1. Heat Jaggary in a thick bottom pan on medium low heat till it boils.
2. Add grated coconut to it. Keep stirring the mixture until water is evaporated.
3. Add Cardamom powder and turn of the heat.
4. Apply ghee on palm (so that the mixture won't burn your skin) and roll the mixture in to small balls.