RECIPES
Red Chili & Mustard Seed Apple Slaw Bold flavours combine in this light dish BY PRIYANKA NAIK MELISSA HOM Self-taught Indian vegan chef, Food Network champion, Quibi Dishmantled Winner, TV Host, and Author of The Modern Tiffin in New York, NY. CHEFPRIYANK A
CHEFPRIYANK A
I
like koshumbri (a light, crunchy and refreshing dish) a lot. One may think I am obsessed, and I am not ashamed of that. How can you not be obsessed with a dish that is all about texture and bold flavors, and versatile enough to be paired with anything? If I told you the number of koshumbris my family makes, you might be astonished. We make a koshumbri out of everything—raw mango, tomato, gourds, beets, coconut— you name it, we koshumbri it. However, there is one item I have yet to see a koshumbri for, and that is the classic American apple. So, you know I had to create something that combined both of my worlds, and thus this Red Chili & Mustard Seed Apple Slaw was born. It's a dynamic combination of crunchy and sweet apples with spicy red chilies and bold black mustard seeds. Makes 2 servings
INGREDIENTS • • • • • • • • • • •
2 Red Delicious apples ¼ wedge fresh lemon 1 Tbsp. coconut oil or neutral oil, for cooking ¼ tsp. black mustard seeds 2 dried red chilies Small pinch (less than ⅛ tsp.) of hing/asafetida (optional) 4 curry leaves (optional) Pinch of kosher salt Pinch of freshly ground black pepper 2 Tbsp. coarsely chopped fresh cilantro (stems and all) 1 tsp. grated fresh coconut
94 I Inspiration Issue I IMPACT MAGAZINE
DIRECTIONS 1. Prep the apples: Using a sharp chef's knife, julienne the apples. You want to do this by first cutting the apple in half, then in half again lengthwise. Once the quarter of the apple is at an angle, carefully use your knife to discard the middle core. Place the palm of your hand on top of the skin side of the apple to cut the apple into thin side rectangles. Once those are cut, you can julienne your rectangles into thin strips. Set the apple strips in a small bowl on the side. Give one small squeeze of the lemon wedge over the apples so they don't oxidize. 2. Temper the spices: Place a small nonstick skillet over mediumhigh heat. Add the oil and allow it to heat up. Once it is shimmery and you see ripples, it's hot. Lower the heat to medium-low and add the mustard seeds. They will pop, so be careful! Next, break up the red chilies into the skillet and, if using, add the pinch of hing. Lastly, add your curry leaves, if using, these pop aggressively! Once the popping subsides, swirl the mixture around until everything is coated, remove from the heat, and immediately pour over the apples and toss. Add the salt and pepper and squeeze the remaining juice from the lemon wedge. Toss and taste, adding more salt if necessary. 3. Garnish and serve: Toss in the cilantro and grated coconut right before serving or, if travelling, toss in the coconut and cilantro and place into your tiffin (lunch box) and get goin’; enjoy! Nutrition facts per serving Calories 211; protein 0.5 g; fat 8 g; carbs 25.5 g. Courtesy of The Modern Tiffin: On-The-Go Vegan Dishes With a Global Flair. Published by Simon and Schuster. Reproduced by arrangement with the publisher. All rights reserved.
