Wednesday, 28 May 2014

My Son's Birthday Cake

May is an important month as it is my elder son's birthday and he a tough client to please. For last couple of years, he has been very specific about his birthday cake from flavours to colours to filling :)
This year demand was for a raspberry filling inside a chocolate sponge with whipped cream frosting. So being the loving mother, it has to be made according to his wish. Its a easy cake with delicious results. Recipe will be in multiple steps for you all to follow. If you have eaten cakes in Pakistan, this is how they taste.


Sponge Cake

Eggs                       3
Flour                      1/2 cup minus 1 tbsp
Cocoa Powder       1 tbsp
Sugar                      1/2 cup
Baking powder       1/4 tsp
Pineapple Juice       1/2 cup
Raspberries            400 gms


Preheat the oven at 350 F.
Prepare an eight inch pan by putting a parchment liner at the bottom and then brushing the sides with butter.
Separate egg whites from yolks.
Beat egg whites till stiff and dry. Now add yolks and beat again.
Add sugar slowly in steps while beating continuously.
Sift flour, cocoa powder and baking powder to aerate it.
Now add flour and baking powder and fold in the egg mix with a wooden spoon. Do not use beater at this stage.
Pour the cake batter into the prepared pan.
Put in the oven on the middle rack and bake for 20 minutes till skewer inserted comes out clean.
Wait for ten minutes before taking out of the pan. Let it cool on a rack till it comes to room temperature.

Whipped Cream Ingredients

Whipping Cream                    3 cups
Icing Sugar                             2/3 - 1 cup
Vanilla Extract                        1/4 tsp


Chill the cream  and whip till soft peaks form. Add sugar and vanilla and keep whipping until you get stiff whipping cream.
Take care not to over whip or you will end up with butter. Keep in the refrigerator.


Split the cake through the middle with the help of a serrated knife.
Brush with the syrup on the both sides.
Add a big dollop of whipped cream and spread on the bottom layer.
Add a layer of crushed raspberries.
Put the second layer of the cake on top. Brush with syrup and cover with the whipped cream.
Decorate with the raspberries and serve chilled.

Tuesday, 20 May 2014

Sweet and Sour Plum Chutney

Plum chutney used to be an essential on weddings during my childhood and it was one of the things I always looked for :)
This chutney complements biryanis very well. I love to have it with paratha. Easy to to and easy to eat. Anything easy excites me so here comes the recipe.


Dry Plums                     250 gms
Sugar                            1 1/2 cups
Water                           1 cup
Salt                               1/2 tsp
Red chili powder           1 pinch
Black pepper                1 pinch cracked
Cumin seeds                 1/4 tsp
Melon Seeds                 1 tbsp
Sliced Almonds              2 tbsp
White Vinegar               1 tbsp
Green Cardamom         2


  1. Rinse the plums under cold water and add a cup of water to the pan. Let soak for a couple of hours until they are re-hydrated.
  2. Add the sugar and green cardamom and put in on medium flame. Once it starts boiling, add the spices and let cook on medium low for about 10 minutes.
  3. Take off the heat and let it come to room temperature.
  4. Stir in the vinegar, melon seeds and sliced almonds.
  5. Store in an air tight container and refrigerate. It stays good for up to 2 weeks in the fridge.

You can reduce the amount of sugar to have more tangy touch to your chutney or add more sugar to get a sweeter one. Nuts and melon seeds are totally optional.
You can add more red chili powder if you like it hot.

Friday, 16 May 2014

Karhi pakora

Karhi is yogurt base curry thickened with chickpea flour. It is a very much liked by one and all. A famous dish specially during the rainy moonsoon days. One the curry is ready, fried vegetable fritters are added which act as a dumpling. And then the curry is tempered with curry leaves and cumin seeds.
It is a delicious dish though needs a little time to cook.
Recipe is in two parts. First one is to make the curry and second part is about making pakoras/fritters. Fritters can be with one vegetable or as many as you want, its totally on your personal choice. I have added many but go with your taste buds here.


For Curry

Yogurt                                   500 gms
Water                                    1500 ml
Chick Pea Flour/Besan          1.5 cup
Onion                                    1
Whole green chilli                  2-3 (Optional)
Tomato                                 1
Garlic                                    1 head
Coriander powder                 1 tsp
Cumin seeds                          1 tbs
Black pepper corn                 1 tsp
Curry leaves                          8-10
Red chilies whole                   2-4
Red chili powder                   1 tsp
Salt                                       to taste
Turmeric                               1 tsp


Blend chickpea flour/besan, water and yogurt in a blender till no lumps. Use a strainer to get rid of any lumps. Pour it into a large pot.  
Put all whole spices in a muslin cloth and tie. Add the muslin cloth and powdered spices to the yogurt mix.
Put the pot on stove on high heat and stir until it comes to a boil. Slow down the heat to medium low and let it cook for 2-3 hours till only 3 quarter of half is left. Take the tied spices out and discard.

Ingredients for Fritter/Pakora mix

Chickpea Flourr/Besan               2 cups
Onion                                         1 sliced
Potato                                        1 sliced thinly in long sticks
Spinach leaves                            2 cups chopped
Egg plant                                    1 cup chopped
Green chilies                               1 chopped (optional)
Salt                                            1 tsp
Chili flakes                                 1 tsp
Baking powder                          1/4 tsp
Pomegrante seeds                      1 tsp  slightly crushed
Coriander seeds                         1/2 tsp crushed 
Cumin seeds                              1 tsp
Yogurt                                       1 tsp
Garam masala                            1 tsp
Dried fenugreek                         1/2 tsp (Optional)


Mix all the ingredients by adding water and achieving the pancake consistency. Mixture should be soft but not watery.
Heat 2 inches of oil in wok/frying pan on medium high. Drop a spoonful of batter and fry until bottom looks brown and crispy. Turn over and cook on the other side. Once golden brown add to the boiling karhi, let its cook for another 15-25 mins.

Ingredients for Tempering

Onions                             1 sliced thinly
Cumin Seeds                    1 tsp
Curry Leaves                   10-12
Whole red chilies              5-6
Oil                                   4-5 tbsp


Heat the oil in pan. 
Add onions and fry till the edges starts turning golden brown. 
Add in the cumin seeds, whole red chilies and curry leaves.
Once the start crackling, pour over the hot karhi.
Serve karhi with steamed rice or chapati.

Wednesday, 14 May 2014

Banana Walnut Bread

Who does not get bananas going bad. For me, last few bananas always needs to be saved from the trash can. So banana bread is the most favourite way of doing it as it is gobbled down within a day. Its dense and soft interior with slightly crunchy crust is equally loved by adults and children. A perfect accompaniment for a hot cup of coffee or tea and if you omit nuts, its a perfect snack for lunch bags. I have made it in many ways with or without nuts, chocolate chips, raisins, blueberries, raspberries, cranberries and it is always delicious.


All purpose flour                    1 Cup
Whole Wheat flour                2/3 cups
Sugar                                    1/2 cup
Salt                                       1/4 tsp
Bananas                                3
Eggs                                     2
Cinnamon                             1/2 tsp
Butter                                   1/2 cup
Yogurt                                  2 tbsp
Walnuts                                1/2 cup
Baking soda                         1 tsp
Nutmeg                                1/4 tsp


  1. Preheat the oven at 350.
  2. Sift all purpose flour, whole wheat flour, baking soda, salt, cinnamon and nutmeg together.
  3. Cream butter and sugar together until pale and fluffy.
  4. Add eggs one at a time until fully incorporated. Add the yogurt and mashed bananas and mix well.
  5. Incorporate the flour without over mixing.
  6. Mix in the walnuts. and pour into a buttered and lined loaf pan.
  7. Bake in the oven from 50-60 minutes.
  8. Let rest in the pan for 10 minutes before taking it out. Keep on the cooling rack for another 30-40 minutes before slicing.

Tuesday, 13 May 2014

Roasted Leg Of Lamb With Brown Raisin And Nut Rice

Thinking of a whole leg of lamb makes me celebrate. Its a dish of festivals and celebrations. Every culture and every home has their own version of making it. If you plan it in advance, its is very easy to make. All you need is hand full of ingredients to make this succulent, juicy leg of lamb shine on the table. I served it with brown nut and raisin rice which complements it really well.


Leg of lamb                          4-5 lbs
Yogurt                                 1. 5 cup
Olive oil                               1/4 cup
Salt                                      3 tsp
Turmeric                              1 tsp
Lemon juice                         1/4 cup
Garlic                                  10 cloves
Black pepper                      1.5 tsp
Red chili flakes                   2 tsp
Sumac Powder                  1 tbsp


Make deep cuts 2 inches apart all around the leg of lamb till they reach bone.
Blend garlic cloves with lemon and salt. Rub all over the meat and into the cuts and leave for at least 1 hour.
Mix yogurt with the remaining spices and pour over the meat covering all over and coating between the cuts.
Marinate for at least 12 hour or up to 24 hours.
Preheat the oven at 325 degrees.
Place lamb in a baking dish over the rack. Cover tightly with aluminium foil and put in the oven. Bake covered for 90 mins.
Remove the foil and bake for another 30-45 mins till the top is crispy.
Sprinkle some sumac before serving.
Click for Brown Rice with Nuts and raisins.

Monday, 12 May 2014

Spicy Baked Chicken Drum Stick

Spicy does not always mean heat. Drum sticks are a very handy thing to eat and they are so versatile to absorb flavours and handle different methods of cooking. This is another quick recipe which can be served with tea or at dinner.


Chicken Drum sticks               12
Salt                                        1 1/2 tsp
Cumin Powder                       1 tbsp
Turmeric                                1/2 tsp
Lemon Juice                           2 tbsp
Olive Oil                                1 Tbsp
Green Mango Powder            1 tbsp
Garam Masala                        1 tsp
Ginger powder                       1 tsp
Garlic Powder                         1 tsp


Mix every thing except the chicken in a a bowl.
Prick drum sticks with a folk and coat in the marination liquid well. Ideally let rest for 2 hours or minimum of 30 mins.
Preheat the oven at 400 F or 200 C for 20 minutes.
Lay the chicken on a baking sheet in a single layer.
Bake for 18-20 minutes and then turn the pieces over. Bake for another 7-10 minutes.
Serve hot with green mint chutney.


You can use the skin on chicken drums if preferred.

Friday, 9 May 2014

Cheese Stuffed Burger

Burger is humble meal but that does not prevent it from being the fancy one. It is loved by old and young.
Here is my take on a stuffed burger with balsamic onions and sauteed mushroom toppings. They are juicy delicious. Two pounds of beef yield you 12 burgers which makes it extremely budget friendly meal.


Beef/Lamb mince            2 lbs
Onion                              1
Green chili                        1
Salt                                  1 1/4 tsp or to taste
Black pepper                   1/2 tsp
Worcestershire sauce       1/2 tsp
Mozerrala cubes              12 1*1 cm cubes
Oil                                   4-6 tbsp for frying


Onions                            2 sliced
Oil                                   2 tbs
Salt                                 1 pinch
Pepper                            1 pinch
Balsamic Vinegar             1 tbsp

Mushroom                       4 oz
Butter                              1 tbsp
Olive Oil                          1 tbsp
Salt                                  1/4 tsp
Pepper                             1/4 tsp

Tomatoes                         2 sliced
Lettuce                            12 leaves
Mayonnaise                     12 tsp
Hot Sauce                       3-4 dashes
Kaiser Buns                     12


  1. Grate the onion and chop green chili really well. 
  2. Add salt, pepper, worcestershire sauce and mince.
  3. Mix with gentle hands till everything is incorporated.
  4. Divide into 12 portions.
  5. Make a flat disc in the palm of your hand and place in the cheese cubes.
  6. Bring the edges together to close around the cheese. Flatten the disc to get a 4-5 inch patty.
  7. For the toppings, slice the onions 1/4 inch thick.
  8. Add oil to the frying pan and heat on medium low heat.
  9. Add the sliced onions and sprinkle salt and pepper. You don't want to brown the onion so keep the heat low.
  10. Once onions has soften a bit, sprinkle the balsamic vinegar on top. Mix and take off the heat.
  11. For the mushroom, Thickly slice hem.
  12. Heat the olive oil and butter in a pan on medium high. Put the mushroom in a single layer. Once the edges seems to get brown, flip them over and sprinkle salt and black pepper. Brown the other side and take out of the pan. Keep repeating until all mushrooms are done.
  13. Mix hot sauce and mayonnaise together.
  14. Heat a couple of spoons of oil in a pan and fry the burger patties on medium high. Once the bottom is brown, flip them over and cook on the other side.
  15. Toast the buns and apply mayonnaise generously on both sides.
  16. Put the lettuce followed by tomato, beef patty, onion and mushroom.

Thursday, 8 May 2014

Kabuli Pulao

This pulao comes from the beautiful lands of Afghanistan. I had it a friends place and instantly fell in love with it. That friend was generous enough to come at my place and teach me so the recipe credit should go to her. Its a bit long recipe as it involves quite a few ingredients but the end result is just so unbelievably good that I run short on words to describe it. Don't feel intimidated by looking at the recipe as it seems very long. I have tried to break all the ingredients in steps to make it easy for you to follow.
You can serve it with Afghani tomato chutney or any curry though I like to eat it just as is to enjoy its real flavors.


For Stock

Meat                                       2-3 lbs with bone(preferably shank)
Garlic                                      5 cloves
Star anise                                2 flowers
Black pepper corn                  1 tsp
Salt                                         3 tsp
Water                                     3 cups

Wash meat and put all the ingredients in a stock pot. After it starts boiling, lower the heat to simmer.
Cover and cook for about 90 mins or until meat is tender. Strain and keep the stock aside.
You would have around 2- 2 1/2 cups of stock at the end.


Carrots                                 2-3 julienne
Oil                                        2 tbsp
Sugar                                    1 tbsp
Salt                                       1/4 tsp

Thinly slice the carrots in long strips.
In a frying pan, add oil and fry the carrots for 2 mins.
Add sugar and salt and fry for another 3-4 mins until you see carrots changing color to bright orange.
Drain on a paper towel. Wrap in a foil wrap and keep them warm.

Almonds                               1/2 cup
Oil                                        2 tbsp

Soak the almonds in hot water for 10 minutes and then remove the skin. Split  the almonds into to portions.
Fry the almonds on low heat until light golden about 10-15 mins.
Drain on a paper towel. Keep them warm.

Raisins                                 1 cup
Oil                                       2 tbsp

Fry the raisins till they are puffed up about 3-4 mins.
Drain on a paper towel. Keep them warm.

For the Rice

Sugar                                  1/2 cup
Water                                  2 tbsp
Sela Basmati rice                 2 cups
Green cardamom                4
Oil                                      1/4 cup
Garam masala                    1 tbsp
Salt                                    1/2 tsp

In a pan, add water and sugar and on medium heat, caramelize sugar till deep golden.
Add the stock to it and let caramel dissolve in it. Keep aside.
Wash rice really well till the water runs clear and soak in water for at least a couple of hours.
Boil 4 liters of water in a pot with 2 tsp of salt.
Cook the rice 3/4 way through like you would for biryani .
Drain and keep aside.
In a pot heat oil and add cracked cardamoms just for 30 seconds. Add the meat, salt and 1/2 tbsp garam masala and fry well. Take the meat out and add the stock.
Once stock comes to boil, add the cooked rice.
Mix rice well coating with all the stock using very gentle movements to prevent rice from breaking.
Sprinkle remaining half tbsp of garam masala on top.
Arrange meat on top and cover.
Let the rice steamed with a tight fitting lid for around 35-40 mins or until the rice becomes dry and the stock has been absorbed.
Take the meat out and fluff the rice with a fork.
There is a particular way to serve kabuli. In a large platter, spread rice at the bottom, topped with carrots then almonds and raisins and then meat.
Find the recipe of the Tomato Walnut chutney here.


You can use goat, lamb or beef according to your preference of meat. 

Wednesday, 7 May 2014

Lahori Dahi Bhalla

This is one thing I have missed most when it comes to the foods of my home town. The combination of lentil dumplings in yogurt with so many sweet, spicy, crunchy and fresh elements going on is like a flavour bomb in your mouth. This recipe is long and needs some patience to be made as there are quite a few components to it but trust me on that "it is well worth the effort". Best part is the fried dumplings can be frozen for over a month so if you make a bigger batch, its easy to keep and putting it together just takes a few minutes.
Its a vegetarian dish which beats any meat based item easily. I grew up eating these and when I moved to Canada, it was impossible to find it here. So after many attempts, finally I am presenting it here so proudly :) I will try to write the recipe in multiple steps to make it easy for you to understand and follow.
It has following items included in one plate:

  • Bhalas : Bhalas are fried dumplings made out of lentils. Lentils used for this purpose are called Maash or Urad washed.
  • Phulkis: Phulkis are fried dumplings made out of chickpea flour and spices.
  • Potatoes: Boiled and cubed
  • Salad: Salad includes lettuce, radish, tomato, onion and cabbage
  • Yogurt : Yougurt flavoured with salt, sugar and cumin powder.
  • Tamarind Chutney : Its a sweet and sour concoction made of tamarind pulp and spices.
  • Green yogurt Chutney : This chutney is made out of mint and coriander leaves, very much like a nut free pesto and then mixed with yogurt. A good digestive aid.
  • Chat Masala: Chat masala is a mix of different spices like garam masala used as for sprinkling on top of the food ready to be eaten. It has smokey, spicy and sour flavour.

Now lets move on to the ingredients and processes to make them.

Bhallas Ingredients

Urad Lentils        1 Cup
Salt                     1/4 tsp
Ginger                 1/4 inch pc
Baking Soda       1 pinch
Water                 as required
Oil                      for deep frying


Wash and soak the lentils in hot water for 2 hours. Drain the water after two hours.
Using a blender, make a smooth paste out of lentils and ginger. You can add water to achieve a pour-able consistency.
Add baking soda and salt and mix well.
Let it sit on the counter for one hour to ferment.
Fry the dumpling on medium high in your desired size.
Once out of the oil, soak them in water for 10 mins.
Press gently using the palm of your hands to squeeze the water out and put them on a plate.

Phulki Ingredients

ChickPea flour      1 cup
Salt                       1/4 tsp
Red Chili               1/4 tsp
Baking Soda         1 pinch
Water                   as required
Oil                        for frying


Mix everything together to a smooth paste. It should be too thin or thick.
Fry tiny dumplings on medium high until golden brown.
Once out of the oil, soak them in water for 10 mins.
Press gently using the palm of your hands to squeeze the water out and put them on a plate.

Yogurt Mix

Yogurt                      4  cups
Sugar                       1 tbsp
Salt                          1 tsp
Cumin Powder         1/4 tsp
Red Chili Powder     1/6 tsp


Mix Everything together and add 1/4 cup of water. Keep refrigerated.

Tamarind Chutney

Tamarind Pulp          2 inch pc
Sugar                       2 tbsp
Salt                          1/4 tsp
Red chili flakes         1/4 tsp
Water                      1/2 cup


Put everything in a pot and cook till it starts boiling. Reduce the heat and simmer for 5 minutes.
Cool down and refrigerate.

Green Chutney

Find the recipe of  Green Mint chutney here.


Potatoes                   2 Boiled and cubed
Lettuce                     sliced thinly
Radish                      2 juliened
Tomatoes                 1 chopped
Cabbage                  1/4 cup very thinly sliced
Onion                       1/4 cup very thinly sliced

Now start layering the ingredients in the following sequence:

    • Chickpea dumplings 
    • Potatoes
    • Lentil Dumpling
    • Yogurt Mix
    • Mint Chutney
    • Tamarind Chutney
    • Sprinkle of Chat masala
    • Salad

You can serve in individual plates or as a big bowl in the above picture.

You can keep the dumplings right after frying in the freezer for later use. When needed just soak them in hot water ad they are ready.

Green Mint Chutney

Mint Green chutney is a staple on our table. Some times I add yogurt to it to serve with BBQ or as is if it is being served with lentils and curries. Mint is a natural digestive aid. It prevents bloated feeling as well as acidity. So its a medicine free stomach friend.


Fresh Mint leaves                          2 cups
Fresh coriander leaves                  1 cup
Garlic clove                                   1
Onion                                           1 inch piece
Lemon juice                                  1 tbsp
Salt                                               to taste
Green chili                                     2-3(adjust heat according to ur taste)


Put lemon juice, coriander, garlic, onion, green chili, and mint in a blender and blend until smooth.
Serve Chilled.


Can be mixed in yogurt as well.
You can serve this with any south Asian meal or snack from biryani to pakoras:)

Tuesday, 6 May 2014

Beef Fajita Macaroni

Any quick meal is a good meal in my dictionary. This beef with broccoli is a very quick cooking meal with just a handful of ingredients. Its very adaptable as you can add onions, peppers or mushroom to your preferences. If I am using tortilla wraps to serve with it, I skip broccoli and add onions, peppers and mushrooms. Add all the vegetables if serving with rice. The spices being used are fajita combination.


Beef                             1 lbs Cut in thin long strips
Garlic                           2 cloves minced
Salt                              to taste
Smoked paprika           1 tsp
Cumin powder             1 .5 tsp
Black pepper               1/2 tsp
Jalapeno                      1/2 finely chopped
Lime Juice                   1 tsp
Olive Oil                     4 tbsp
Broccoli                       2 cup cut into florets
Pasta                           5 cups boiled per package instructions


Heat the oil in a pa on medium high and add chopped garlic. Stir for a minute.
Increase the heat and add beef strips. Do not over crowd the pan or else you will end up steaming the meat.
Sprinkle salt, black pepper, paprika and cumin powder ad mix well. Put in the chopped jalapeno.
Once the beef no longer looks pink, take it out of the pan and sprinkle lime juice.
Add broccoli florets to the pan and sprinkle some salt on it.
Cover the florets on low heat till fork tender and bright green in color.
Put the beef back in the pan and mix well.
Add your pasta and serve.

Monday, 5 May 2014

Creamy Spinach and Goat Curry

Spinach is one of the healthiest vegetables. Its is packed with iron and magnesium. Eaten raw or cooked, it tastes delicious. I use it in many different ways like salads, curries, soups, stir fries etc. The following recipe is of spinach cooked with goat meat. Goat meat gives it a nice rich flavour and addition of cream makes its silky smooth. Serve with roti or steamed rice or even pulaos, it taste lip smacking good.


Goat/Lamb meat                 1 lbs
Spinach                              2 lbs
Green chili                          1
Onion                                 1
Tomato                              1
Garlic                                 8-10 cloves
Salt                                    1 tsp or to taste
Turmeric                            1/4 tsp
Red chili powder                1/2 tsp
Black cardamom                1
Half and half                      3/4 cup
Flour                                 1 tsp
Oil                                     1/4 cup
Butter                                1 tbsp


Heat the oil in a pan and add sliced onion. Fry till translucent and then add minced garlic, meat, salt, turmeric, red chili powder and coriander powder.
Fry the meat till it changes color and oil separates from the meat. 
Add chopped tomato and a cup of water in the meat and cover, cook till meat is tender. 
Increase the heat and brown the masala till all the water evaporates and oil separates from meat.
In another pan, heat the butter and add cracked black cardamom. After 20 seconds add roughly chopped spinach leaves and fry till it is all wilted.
Blend the spinach with green chili and pour it over the meat. i like to keep it a bit coarse but you can make a smooth paste if preferred.
Add 1 tsp of flour to the cream and pour slowly into the meat while continuously stirring. 
Cook it over low heat uncovered for at least 10-15 mins.
Serve with roti,steamed rice or pulao.

Cooking time for meat varies, it can be from 45 mins to 2 hrs so you may need to adjust the amount of water and time.
Goat meat meat can be easily replaced for veal or beef.
If you want bright green color do not cover once you add the spinach.
Spinach has high sodium levels so add salt cautiously. 

Thursday, 1 May 2014

Apple Pie

Apple Pie is a typical dessert from fall when apples are fresh and in abundance but who minds having it any other time of the year. It is undoubtedly a favourite pie at my place as it is equally loved by adults and children. Its flaky crust and delicious apple filling is a match made in heaven. Serve it with fresh whipped cream or a scoop of vanilla ice cream or just on its own, it is just lip smacking good. Key to get the perfect crust is use of frozen butter. I like to chill my flour in the fridge a but to get the flakiest pastry possible.
I prefer using  a tart apple like granny smith in the pies but its your personal preference. You can replace white sugar with brown sugar. Brown sugar gives it more depth and flavour.



Flour                        2 1/2 cup
Butter                       1 cup or 2 sticks
Sugar                        2 tbsp
Salt                           1 tsp
Water                       10-20 tbsp ice cold


Apples                      6-8
Sugar                        1/3 - 2/3 cup
Flour                         2 tbsp
Cinnamon                  1 tsp


Sift flour, salt and sugar well and place it in the fridge for half an hour.
Grate the frozen butter into the flour mix. Using a wooden spoon, mix butter and flour until you can see the crumbs like texture.
Take ice cold water and add a tbsp at a time to the flour mix. Dough should come together and should not be sticky.Do not over work the dough or else crust will not be flaky. Amount of water depends o the weather. In more moist weather, you will need less amount of water and in dry place, you will need more.
Divide the dough into two discs, one a little bigger than the other. Take plastic wrap and wrap the dough and refrigerate for 1-2 hour.
Peel and core the apples. Slice them thinly.
Sprinkle sugar and flour on it and set aside.
Preheat the oven at 350 F.
Roll the big disc of dough around 12 inch in diameter and spread it on a nine inch pie dish.
Add the apples to the pie dish.
Roll the other disc of the dough to 10 inches and cover the apples. You can make a lettuce pattern as I did or just cover it as is. Seal the edges well. If just covering with the crust, make a few slits on top to create the steam vents.
Put the pie dish in a cookie sheet to avoid any spill overs. Place it in the oven and bake for almost 50-70 mins until nice golden brown.
Wait for 15 minutes before you slice into it.

Depending on the weather