By Alison Pinto
Ingredients
Medium-size apples as many as needed for stuffing
2 cups cooked and mashed chicken meat
1- inch stick cinnamon,
3 cloves
3 white cardamoms
2 red dry chillies
1/2 teaspoon cumin seeds
1 teaspoon ginger paste
6 cashewnuts finely powdered
1 lemon, its juice extracted
Butter and bread crumbs as required
salt to taste
Method:
- Chop off a slice from the top of each apple.
- Remove the core and scoop out the inside without damaging the fruit.
- Keep aside. Thus prepare all the apples required.
- Finely powder cinnamon, cloves cardamoms, cumin seeds and red chillies.
- Heat 1 tablespoon of butter, add ginger paste and fry for a while.
- Add the cashewnut powder and fry for just a minute.
- Now add the powdered spices and fry to a light golden colour by sprinkling water now and then.
- Put in the mashed chicken and the scooped out insides of the apples and salt to taste.
- Pour the lemon juice and fry the whole mixture till almost dry.
- Fill each apple with this mixture pressing down the stuffing.
- Rub some butter to the bread crumbs and place on the top opening of
the apples.
- Then brush all the apples with some more butter.
- Arrange these stuffed apples on a lightly-greased tray, keeping
some distance between them.
- Bake these stuffed apples and bake in a pre-heated oven at
4100F or 210 0C for 15 to 20 minutes till the
apples become light golden in colour.
- Take out the tray from the oven.
- Lift the apples carefully and place them on a nice serving dish.
- Garnish with chopped mint or coriander leaves
- If desired, surround these apples with grated carrots and steamed
green peas, sprinkled with salt and pepper. The dish of these baked stuffed apples would look enchanting.
Non Veggies Index
