Vegetarian, gluten free, easy recipe, (also with a vegan option), that is perfect for parties and potluck dinners.
Where do you get your inspiration? And when you are in that “inspired mode”, are you like me, impatient to pursue?
Well, I was sitting quietly watching a historical documentary on Kashmir. The narrator mentioned how apples are chopped and used as vegetables to make “subjis”…..and the wheels started turning….and before I knew it, I was off the couch checking how many apples I had in the fruit bowl, and gathering ingredients to try and put together this recipe. I was happy to have guava paste in the house as stores would have been closed by then 🙂
1/3 cup fresh grated coconut or frozen coconut defrosted
Salt to taste
4 small or 3 big apples
For the sauce-
1 teaspoon olive oil + ½ teaspoon butter (for vegan choice, use coconut oil)
½ teaspoon cumin seeds
2 dried red chilies
1/16 inch slice of ginger, cut into slivers
1/3 cup guava paste, about an inch of the slab, cut into tiny cubes
1 cup water
Salt to taste
To make the Savory Stuffed Apples with Guava Sauce-
Make the filling. In a food processor or by hand, mince together the cilantro, chili, ginger, raisins and cashew nuts. Add the coconut and salt. Set aside.
Prep the apples. Cut off a slice at the top and scoop out the inside with a spoon, leaving about 3/8 inch edge all around. Core and chop the scooped apple flesh and add to the coconut filling. Mix well.
Stuff the apples with the mixture.
In a sauce pan, heat the oil+ butter on medium heat. Add the cumin seeds and the red chilies. When they crackle, add the slivered ginger and let it sizzle.
Add the guava paste, water and salt and stir to make sure the paste is dissolved. When it comes to a boil, reduce heat to low, add the stuffed apples in the pan and spoon some of the sauce over it.
Cover and let it cook on low for 7 to 8 minutes or until the apples are cooked but not mushy.
Serve this spectacular and yummy dish with rotis or cooked quinoa.