Now, after a very tiring day I am catching my breath over a strong cup of tea. Virat on my side is playing on his tab and enjoying the bumpy ride on a pile of mattresses, remains of oranges and peanuts are scattered all around him; my mom in other room is telling her childhood stories to a rapt audience working in her room, Inder is instructing the carpenter to do some work in the kitchen, rat is roaming around freely. Rat?? Yes, you read right, our newest member.
A few days ago, we have been advised to remove all the plants from our balconies. We were told, if not removed, a crack or breakage might develop in our balconies. Generally weight of plants never creates any problem but as our balconies are much larger in size and were build without any support there are chances of any such accident. Fearing or to avoid any such accident, I called a gardener immediately and asked him to plant all my big plants in our nearby park. Seeing them taken away Virat started crying. I comforted him by saying that they have now found a perfect base to grow. Its only recently that he brought me a cutting of a newspaper which has some pictures of plants which acts as a best purifier in our home and he wanted me to plant them. Now, for me its not possible but in case, you are interested, here is the list.
• Spider plant
• Boston Fern
• English Ivy
• Areca palm
There is lot more to say but I can’t write more as I have to go and prepare tea for the hard working workers.
Recipe slightly adapted from Foodnetwork
• Whole wheat flour – 1 ½ cup
• Amaranth flour – 1 cup
• Sugar – 4 tsp
• Salt – ¼ tsp
• Cold butter, diced – 210 gms
• Egg, lightly beaten with 3 tbsp cold water
• Vanilla essence – 2 tsp
• Freshly squeezed lemon juice – 2 tbsp
• Granny smith apples, sliced – 1 kg
• brown sugar – 2/3 cup plus more for sprinkling on the pie
• ground cinnamon – 1/4 tsp
• chopped dry fruits of your choice – ½ cup
• Generous pinch of ground nutmeg
In a bowl take the lemon juice, apples and sugar. Toss to combine evenly.
In a big bowl, whisk together the flour, sugar, and salt. Using your fingers, work the butter into the dry ingredients until it resembles like bread crumbs. Add the egg and vanilla essence and knead the dough (just to combine, don’t overwork). If the dough is dry, sprinkle up to a tablespoon more of cold water over the mixture. Wrap the dough in a plastic wrap and refrigerate for at least 1 hour. After it thoroughly chilled cut the dough in half.
Layer the dough between baking paper and roll each half of dough into a disc about 11 to 12 inches wide. Line the bottom of a 9-inch pie pan with one of the discs of dough. Apply any jam all over the base. Put the apple filling in the pan.
Cover the pie with second layer ( like this). Brush the top with milk and then sprinkle some sugar and some thinly sliced almonds. Preheat the oven at 180 degree C.
Bake the pie on a baking sheet until the crust is golden, about 50 minutes. Cool on a rack before serving.