Sunday, March 31, 2013

Pineapple Rice

Pineapple chunks (canned)    1 cup(syrup strained)
Basmati rice (Cooked)        2 cups
Pineapple juice            1/4 cup
Ginger                 11/2 tsp(finely chopped)
Garlic                   11/2 tsp( ''         ''     )
Green chilly          2 (slit lengthwise)
Spring onion (white part)     31/2 tbsp(finely chopped)
(green part)             1/2 cup(finely chopped)
Tomato ketchup     2 tbsp
Chilly sauce            1 tsp
Salt                   to taste
Oil                       2 tbsp
To prepare Croutons
Bread                     2 slices
Butter                     2 tbsp(as needed)
First to make the croutons.. 
-Remove the crust part of the bread slices and cut the slices into small cubes. Heat a non stick frying pan on medium heat and melt the butter.Now add the bread pieces so that the pieces get coated with butter,do not stir until they turn golden brown on the bottom side, once it turns brown turn the pieces on all sides using a spoon so that all the sides turn brown and crisp(crunchy).Transfer these pieces onto a plate  and keep aside.
Further preparation  
-Heat a non stick wok on medium-high flame and add oil.
-Add the chopped ginger and garlic.When it turns a little brown giving out a nice smell add the spring onion(white part) and the green chillies.Saute for a minute.
-Now add tomato ketchup and the chilly sauce.Mix well and add the pineapple juice and salt.
-When the juice starts boiling add the spring onion (green) and the pineapple chunks.Mix well and add the cooked rice and saute till everything gets mixed well(don't keep for a long time).
-Add the croutons,mix and serve.
*Serve this rice with anything fried or Chilly Chicken.

Monday, March 25, 2013

Tomato Chammanthi/Chutney

This chutney goes well with Dosa,Idly or Vadas..and for me with Rice too..
1.Tomatoes     2 (chopped)
2.Coconut grated   11/2 cup
3.Mustard seeds       1/2 tsp 
4.Split black gram/urad dal/uzhunnu parippu   1/2 tsp
5.Bengal gram/Channa dal/kadala parippu          1tsp
6.Curry leaves         few
7.Onion                  1 small
8.Garlic                  3 cloves
9.Green chilli           2
10.Salt                   as per taste
11.Oil                     1 tbsp
-Heat oil in a pan add mustard seeds.When this splutters add the ingredients 4,5 and 6 one by one.Saute till color changes lightly.
-Quickly add in the roughly chopped garlic,green chillies and saute.Add the chopped onion and saute for a minute.
-Now add in the sliced tomatoes and saute till soft.
-Add the grated coconut and salt ;mix well.After 2 minutes off the flame.
-When cooled grind this mixture coarsely.
-Ready to serve.

Tuesday, March 19, 2013

Pineapple Squares

For the dough
1.APF/Maida         4 cups
2.Butter(unsalted,cold)    250 g
3.Yogurt (thick)            1/2 cup +1 or 2 tbsp
4.Salt                           1/4 tsp
5.Pineapple essence      1/4tsp
For the filling
6.Pineapple(peeled,cored & chopped)      11/2 cup
7.Sugar                            4 tbsp
8.Water                            2 tbsp
 For the filling(spread)
-In a non stick pan add the pineapple pieces,sugar and water.Cook till the water reduces and the sugar dissolves completely.Keep this aside.
Dough making
-Cut the butter into small pieces.
-In a bowl add the flour and salt.Mix well.
-Now add the butter pieces and using your fingers combine the flour and butter(do it in a gentle way)forming into crumbs(see image below)
-Now add the yogurt little by little along with the essence and knead the flour.
-Divide the dough into two equal parts.
Further process & Baking 
-Grease a rectangular or a square baking tray with butter.
-Take one part of the dough,roll it into the size of the tray and place it on the greased tray(level it properly).
-Prick it here and there using a fork.
-Now spread the pineapple filling over and level it.
-Roll the other part(just like the first one) and place it over the filling.Prick the top part (as done for the previous one). 
-Preheat the oven at 300ºF and bake* for 1/2 an hour(adjust according to your oven settings)
-Cut into square shapes and serve.
*While baking when you feel the bottom part is baked completely and crunchy but the top part is not yet baked properly then turn your oven's settings mode to only 'top part baking' and bake for 7 to 10 minutes or till done.
*For the filling part you can use Pineapple jam instead of cooking Pineapple with sugar etc...
*Use yogurt little by little while kneading,sometimes you won't be needing the extra 1 or 2 tbsp as mentioned in the ingredients.
*If using salted butter,then avoid using salt from the ingredients.

Tuesday, March 12, 2013

Grapes Juice Along With Its Pulp

This Grape juice tastes real yummy chewing those pulp in between the drink.These are the Indian black Grapes that when pressed or squeezed the outer part (the skin),the pulp pops out.Only few of its pulp have a sweet taste, the others have a tangy taste.Normally the outer part of this grapes is not eaten due to its sour taste.But it tastes best and yummy when prepared juice with it. Now on to the recipe...
1.Grapes(black)         500g(de-stem and wash thoroughly)
2.Water(normal)        2 cups
   Cold water              4 cups
3.Sugar                     11/4 cup
-In a bowl(use a large one) add the grapes and mash
them (Use a potato masher or simply with your hand).
-Now separate the seeds and skin from the pulp(you can transfer the mashed grapes onto a flat plate,this  makes it easier for separating the pulp)
-Refrigerate the pulp.
-Now in a saucepan boil 2 cups of water along with  the separated portion (seeds and outer portion - excluding the pulp).
-Let it boil* for 5 to 7 minutes, then off the flame. Allow it to cool.
-When cooled strain the juice from this mixture using a juice strainer.
-Add sugar to the strained juice,mix well till the sugar dissolves completely.
-Now add 4 cups of cold water and the leftover(strained)mixture into a blender and pulse it (just 2-3 times) and strain this mix through the juice strainer into the previous juice.
-Mix well adding the refrigerated pulp and serve.          
 *While boiling, the mixture might spill so(stay there itself) and adjust the flame accordingly.
*If you like the juice chilled refrigerate it (after the whole process) and serve after sometime.

Sunday, March 10, 2013

Awards and Certificates

This is my first Liebster Award got from a friend Nimmy, when I was out of station.She owns a lovely blog Nimmy's Kitchen.

Thanks Nimmy....sharing this with all my blogger friends

Now again the following award was passed to me by four of my lovely blogger friends in a week's time...
Rafeeda of TheBig Sweet Tooth
Roha of Hyderabadi Cuisine
Helen of All about my world
Rani of Rani's gourmet
Thanks a lot dearies.......
These  Certificates are from :

 Asiya Omar of  My Healthy Happy Kitchen 
Thanks Asiya...

  Divya of You Too Can Cook-Indian Food Recipes
 and   Priya of  Cook like Priya 
Thanks Divya and Priya
 Shree Kanneppady of Just Cooking N Baking
Thanks Shree

   Amy of Food Corner
Thanks Amy

Sorry for the delay in posting these...                                                                                                                                        

Tuesday, March 5, 2013

Sweet And Sour Bitter Gourd/Pavakka Side Dish

I never liked this vegetable in any form unless my mother started preparing it this way.The addition of tomatoes and sugar along with the tamarind extraction  puts down the bitterness of this vegetable.
1.Bitter gourd         1 medium size(finely chopped)
2.Onion                   1 big           (      ''          ''  )
3.Tomatoes             2 med.        (''        ''      )
4.Garlic cloves                 3         (''        ''      )
5.Green Chilly                  2 slit lengthwise
6.Kashmiri chilly powder    3/4 tsp
7.Turmeric powder             1/2 tsp
8.Tamarind                        lemon size(soaked in 1/4 cup water)
9.Water                          1/2 cup
10.Sugar                          1 tbsp                                
11.Fenugreek powder      a pinch
12.Coconut grated            1/4 cup
13.Salt                             as needed
14.Mustard seeds             1 tsp
15.Oil                              1 1/2 tbsp
-Squeeze the tamarind and extract juice from it. 
-Heat a pressure cooker, add oil and splutter the mustard seeds.
-Add the chopped onion,garlic and green chilly.Saute for a minute.
-Now add the tomatoes and again saute for a minute.
-Add the chopped bitter gourd,chilly powder,turmeric powder,sugar and salt.
-Mix well and add tamarind juice and water.
-Close the lid put on the weight and cook till done(2 whistles) 
-When cooled open the lid add fenugreek powder and grated coconut and cook for a minute.
-Serve hot with white rice.

  *If you want you can use a piece of jaggery instead of adding sugar. 
Sending this to 
     Cook Like a Celebrity Chef event by Food Corner


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