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Friday, 31 July 2015

Vaalampuli / Tamarind Juice


Ingredients:

1 1/2-2 tbsp vaalampuli / tamarind extract
1/4 cup water
1- 1 1/2 cup chilled sprite
crushed ice

Preparation:
  1. In a bowl, add the tamarind extract and water and stir well.
  2. Transfer half of this in two serving glasses and pour chilled sprite on top of this..
  3. Garnish with crushed ice and serve immediately...
Recipe Source: Vanitha Magazine

Thursday, 30 July 2015

Chakka / Jackfruit Puttu


Ingredients:

1 1/2 cup puttu podi
1/2 cup grated coconut
8-10 jackfruit pieces
salt to taste
water as required

Preparation:
  1. Chop jackfruit into pieces.
  2. Mix little salt in water and add this water little by little to the puttu podi till it becomes wet/ moist and mix thoroughly without any lumps.
  3. To prepare puttu, take a puttu maker ( I used chiratta puttu maker) and layer it with 1 tbsp grated coconut first, then 1- 1 1/2 tbsp chopped jackfruit and then add the puttu podi .
  4. Top it with another layer of chopped jackfruit pieces and some grated coconut.
  5. Fill pressure cooker/ puttu kudam with 3-4 cups of water and bring to a boil.
  6. Place the puttu maker on top of it and steam cook for 5-7 minutes or until the steam starts coming out from the top of puttu maker. Remove it to a plate and serve hot...

Wednesday, 29 July 2015

Crumbled Chicken Cubes


Ingredients:

250 gm boneless chicken
1 tsp pepper powder
1/2 tsp ginger-garlic paste
a pinch of garam masala
1 tbsp coriander leaves, finely chopped
1 tbsp grated cheese
1 egg
2-3 tbsp plain flour
salt to taste
1/2-1 cup bread crumbs
oil for frying

Preparation:
  1. Cut chicken into cubes and marinate it with pepper powder, ginger-garlic paste, garam masala, coriander leaves, grated cheese and salt and keep it in the refrigerator for 30 minutes.
  2. In a bowl, add egg, plain flour and salt and prepare a batter adding little water.
  3. Dip each chicken cubes in the batter and coat with the bread crumbs.
  4. Heat oil in a pan and fry it on medium flame till golden brown and chicken gets cooked...Serve hot with sauce..
Recipe adapted from Asianet Cookery

Tuesday, 28 July 2015

Kallummakaya Thenga Aracha Curry / Mussels Curry in Coconut Gravy


Ingredients:

20-25 mussels / kallummakaya, cleaned
1 tbsp chilli powder
1 tbsp coriander powder
1/2 tsp turmeric powder
1 tomato, finely chopped
small lemon sized tamarind
3/4 cup grated coconut
1 onion, chopped
2 garlic cloves, crushed
1/2 tsp mustard seeds
few curry leaves
salt to taste
1 tbsp oil

Preparation:
  1. Soak tamarind in 3/4 cup of water, extract its juice and keep it aside.
  2. Grind grated coconut, chopped onion and crushed garlic together to a paste.
  3. Heat a manchatti or pan, add cleaned mussels, chilli powder, coriander powder, turmeric powder, chopped tomato, tamarind water and salt and cook covered till done.
  4. Add ground coconut paste to the cooked mussels, mix well and cook for 3-4 minutes.
  5. Heat oil in another small pan and splutter mustard seeds and curry leaves.
  6. Add this to the prepared curry, mix well and bring to a boil. Remove from flame and serve hot... 
Recipe adapted from Non Vegetarian Vibhavangal

Sunday, 26 July 2015

Avocado Dates Milkshake


Ingredients:

1 big ripe avocado
10 dates
2 cups chilled milk
sugar as required

Preparation:
  1. Soak dates in 1/2 cup of milk for 15 minutes.
  2. Cut avocado into half and scoop out the flesh.
  3. In a blender, add avocado flesh, soaked dates and sugar and blend well until smooth adding little milk.
  4. Then add the remaining milk and blend again.
  5. Pour into serving glasses and serve.....

Saturday, 25 July 2015

Beef Roast


Ingredients:

1/2 kg beef
1 big onion, chopped
1 big tomato, chopped
2 green chillies, chopped
1 tsp ginger-garlic paste
1/4 tsp fennel powder
1 tbsp shallots, crushed
1 tsp ginger
1 tbsp coriander powder
1 tsp chilli powder
1/4 tsp turmeric powder
few curry leaves
salt to taste
oil

Preparation:
  1. Cut and clean beef into small pieces.
  2. In a pressure cooker, add the cleaned beef  with chilli powder, coriander powder, turmeric powder, fennel powder, crushed shallots, chopped ginger, chopped garlic and salt and mix well with your hand and pressure cook it till done. Keep it aside.
  3. Heat oil in a pan and add chopped onion and saute well till transparent.
  4. Add ginger-garlic paste , green chillies and curry leaves and saute well.
  5. Add chopped tomato and saute well till soft.
  6. Then add the cooked beef and roast well in medium flame until the gravy dries up and well coated with beef...Remove from flame and serve hot..

Friday, 24 July 2015

Cabbage- Muringayila / Drumstick Leaves Thoran


Ingredients:

2 cup cabbage, grated or finely chopped
1 cup muringayila/ drumstick leaves
1 onion, finely chopped
4 green chillies, chopped
1 small piece ginger, chopped
1/2 cup grated coconut
1/2 tsp mustard seeds
1/2 tsp cumin seeds
salt to taste
2 tbsp oil

Preparation:
  1. Wash and drain drumstick leaves/ muringayila and keep it aside. 
  2. In a bowl, add grated cabbage, muringayila, onion, green chillies, ginger, grated coconut and salt and mix well with your hand.
  3. Heat oil in a pan and splutter mustard seeds and cumin seeds.
  4. Add cabbage-muringayila mixture and mix well.
  5. Cover and cook on low flame till done, stirring occasioanlly. Remove from flame and serve with rice..

Thursday, 23 July 2015

Nan Khatai / Nankhatai Cookies


Ingredients:

1/2 cup all purpose flour/plain flour
1/2 cup wheat flour
a pinch of baking powder
1/2 cup sugar
2 cardamom
1/2 cup ghee / melted butter ( add little more or less to make a smooth dough)
2 tbsp pistachios, powdered

Preparation:
  1. Preheat oven to 180 degree celcius. Grease a cookie sheet with ghee/ butter or line a cookie sheet with baking paper.
  2. In a bowl, add plain flour, wheat flour and baking powder and mix together.
  3. Grind sugar and cardamom together to fine powder and add to the flour mixture and combine well.
  4. Add the ghee little by little to this and make smooth and soft dough.
  5. Make small balls out of the dough and lightly press with your hand.
  6. Make cross cuts over these shaped balls with a knife and sprinkle the powdered pistachios over them.
  7. Place them on the prepared cookie sheet, leaving some space between them.
  8. Bake it in a preheated oven for 14-18 minutes till the sides of the cookies turn golden.
  9. Remove from the oven and transfer to a wire rack and cool it completely... 
  10. Store it in an air tight container...Makes about 16-18 cookies depending on the size..
Recipe adapted from here

Wednesday, 22 July 2015

Baby Corn Jalfrezi


Ingredients:

1 packet baby corn ( 10-12), chopped lengthwise
1/2 capsicum, chopped lengthwise
1 big onion, sliced lengthwise
1 big tomato
1 tbsp ginger-garlic paste
1/2 tsp cumin seeds
1 tsp chilli powder
1/2 tsp coriander powder
1/4 tsp turmeric powder
1/2 tsp cumin powder
1 tbsp tomato sauce
1/2 cup water
salt to taste
2 tbsp oil

Preparation:
  1. Chop baby corn, capsicum and onion lengthwise. Grind chopped tomatoes to a paste and keep it aside.
  2. Heat oil in a pan or kadai and add cumin seeds. When it splutters, add sliced onion and ginger-garlic paste and saute well till the raw smell goes off.
  3. Add the tomato paste, chilli powder, coriander powder, turmeric powder, cumin powder and salt , mix well and cook for 2 minutes in low flame.
  4. Add 1/2 cup water and mix well. Then  add chopped baby corn and cook till it turns soft for about 5 minutes. 
  5. Add the capsicum and cook for 1-2 minutes. Do not over cook.
  6. Add tomato sauce, mix well and cook for 2-3 minutes till all the water content evaporate.
  7. Switch off the flame and garnish with coriander leaves...Serve warm with pulao/roti..
  • Do not over cook the baby corn and capsicum..It should be crunchy..
Recipe adapted from here

Tuesday, 21 July 2015

Mango Mousse


Ingredients:

1 large ripe mango/ 2 cups mango puree
1 cup whipping cream
2 tsp gelatin
3 tbsp water
sugar as needed

Preparation:
  1. Peel the mango and puree it in a blender until smooth and keep it aside.
  2. Soak gelatin in 3 tbsp water for 5 minutes and then microwave for 30 seconds or melt by double boiling method (ie, melting gelatin by placing it over the pan of boiling water) till you get clear solution. 
  3. In a mixing bowl, pour the whipping cream and add the sugar and whip the cream until you get stiff peaks.
  4. In another bowl, take the mango puree and then add the cooled gelatin mixture and mix well.
  5. Now add the whipped cream to this mixture and fold in the cream very gently.
  6. Pour into a serving dish or into dessert bowls and refrigerate for 3-4 hours or until set.
  7. Garnish with strawberries and serve...
Linking this to Eid Potluck Party @ My Culinary Adventures

Virtual Eid Potluck Party

Monday, 20 July 2015

Tandoori Chicken Biriyani


Ingredients:

For Tandoori Chicken:

500 gm chicken, cut into medium pieces
6 tbsp thick yoghurt
1 tbsp lemon juice
1 tbsp ginger-garlic paste
1 1/2 tsp chilli powder
1 tsp coriander powder
1 tsp cumin powder
1 tsp garam masala
1 tsp kasoori methi
salt to taste
butter or oil for basting

For Biriyani:

2 cups basmati rice
3 cups boiling water
3-4 onions, finely sliced and fried till golden
2 large/ 1 cup tomatoes, chopped
1 tsp ginger-garlic paste
1/4 cup mint leaves
3-4 tbsp yoghurt
1 tsp chilli powder
1 tsp coriander powder
1/4 tsp turmeric powder
2 bay leaf
1 star anise
4 cardamoms
2 cinnamon sticks
4 cloves
salt to taste
4-5 tbsp oil
3-4 tbsp ghee
fried cashewnuts, for garnishing
coriander leaves, chopped
2 tbsp saffron milk (few strands of saffron soaked in 2 tbsp milk)

Preparation: 
  1. In a bowl, add the thick yoghurt, lemon juice, ginger-garlic paste, chilli powder,coriander powder, cumin powder, garam masala, kasoori methi  and salt and mix until well combined.
  2. Make slits on the cut chicken and marinate it with the above mariande for minimum 4 hours or overnight in the refrigerator.
  3. Preheat oven at 200 degree celcius. Place the chicken pieces on the oiled tray and grill the chicken pieces on both sides, for about 10-15 minutes per side or until slightly charred. Butter or oil can be used in between for basting.
  4. Remove the grilled chicken pieces from the oven and keep it aside.
  5. Reserve the remaining marinade and the drippings, they can be added to the biriyani masala..
  6. Wash and soak the basmati rice for 15 minutes. Drain it and keep it aside.
  7. Heat ghee in a deep pan,  add 1 bay leaf, 2 cloves, 2 cardamoms and 1 cinnamon .
  8. Add the drained rice and saute for 3-4 minutes.
  9. To this add boiling water and salt and cook covered till done on low flame. Remove from the flame and keep it aside.
  10. Heat oil in a pan, add sliced onions and fry it till golden and keep it aside.
  11. In the same oil, add remaining whole spices and saute for a minute.
  12. Then add chopped tomatoes and saute well till soft. 
  13. Add ginger-garlic paste and saute till the raw smell disappears. Add mint leaves and mix well.
  14. Add the chilli powder, coriander powder and turmeric powder and saute till oil appears on top.
  15. Then add 3-4 tbsp whipped yoghurt and remaining marinade and dripping collected while the chicken is grilled and cook for 3 minutes.
  16. To this add 1/2 of the fried onions and mix well.
  17. Add the grilled chicken pieces, mix well and cook for 4-5 minutes on low flame. 
  18. Add chopped coriander leaves and remove from flame.
  19. Now layer the rice and biriyani masala in a shallow oven dish or deep pan. Start with rice layer followed by prepared tandoori chicken masala and sprinkle little fried onions and coriander leaves.
  20. Repeat the layers till finished with rice as the top layer.
  21. Garnish with coriander leaves, fried onions, cashewnuts and saffron milk.
  22. Cover tightly and heat on low flame for about 15-20 minutes or cook it in a 180 degree celcius  preheated oven for 15-20 minutes. Serve hot with raita...
Linking this to Eid Potluck Party @ My Culinary Adventures

Virtual Eid Potluck Party

Saturday, 18 July 2015

Ragi/ Muthari Kinnathappam - My 1st guest post for The Big Sweet Tooth


                                           Eid Mubarak to all my readers....

            My today's recipe is a guest post for my dear co-blogger Rafeeda who shares her lovely recipes and insightful thoughts in her beautiful space "The Big Sweet Tooth"...Check her space for recipes which are easy to follow and simple to try out..
             
         Coming to today’s recipe, it is a sweet dish ‘Raagi/Muthari Kinnathappam’ . This is the simplified version of the traditional Kinnathappam, which is prepared using raw rice, jaggery and coconut milk, which is very time consuming process and involves lot of heavy stirring. But the version I am sharing here today is slightly different and comparatively easy to prepare...Click here to see the detailed recipe for this...

Ingredients:

½ kg ragi/ muthari/ finger millet
½ kg jaggery
5-6 cups of coconut milk
about 3 cups of water
¼ cup kadalaparippu/ chana dal
½ tsp cardamom powder
2-3 tbsp ghee

Preparation:
  1. Wash and soak ragi in water for atleast 2 hour . Drain it and then grind it in a blender adding about 1 1/2-2 cup of water.
  2. Strain the prepared ragi mixture through a sieve and squeeze out all its extract and keep it aside.
  3. Cook chana dal adding little water till soft and keep it aside. Do not overcook.
  4. Melt jaggery by adding ½-1 cup of water and strain it to remove impurities and keep it aside.
  5. Heat a large thick bottomed vessel/ pan and add the extracted ragi mixture, jaggery syrup, 4 cups of coconut milk and 1 cup of water and stir continuously at medium heat using a long thick stirrer/ spatula.
  6. Keep stirring and make sure the mixture will not stick into the vessel.
  7. When the mixture starts thickening, add remaining coconut milk and cardamom powder and mix well. Add ghee to the sides of the vessel and stir continuously.
  8. Then add the cooked chana dal and mix well till it forms a thick consistency.
  9. Switch off the flame and transfer it to a greased plate/ pan and flatten smoothly to form the shape of the pan.
  10. Allow to cool completely and then cut into desired size pieces and serve...

  • The whole process of cooking will takes at least 1 hour and needs continuous stirring...Keeps everything ready before starting the cooking.

Thursday, 16 July 2015

Pink Guava/ Perakka Pudding


Ingredients:

3 ripe pink guavas/ perakka
500 ml milk
1/2 tin condensed milk
8-10 gm china grass
sugar, as required

Preparation:
  1. Soak china grass in 1/2 cup of water for 10 minutes. 
  2. Peel the guavas and cut it into pieces. Then puree it to a thick paste adding 3/4-1 cup of milk. Strain the pureed guava through a strainer to remove the seeds and keep it aside.
  3. In a pan, boil remaining milk and condensed milk adding enough sugar.
  4. In the meantime, heat the soaked china grass along with water in another pan on low flame, stirring continuously until the china grass melts completely.
  5. Add the pureed guava to the milk mixture,mix well and cook for a minute.
  6. Then add the melted china grass into the milk through a sieve and stir well.
  7. Remove from flame and pour it into a pudding tray and keep it in the refrigerator till set..Serve it chilled..
Linking this to Eid Potluck Party @ My Culinary Adventures

Virtual Eid Potluck Party

Tuesday, 14 July 2015

Grape Wonder


Ingredients:

1 cup seedless green grapes
1 1/2 cup chilled milk
2 tbsp condensed milk
2-3 drops vanilla essence
sugar as required
2 scoop vanilla ice cteam
1 tbsp cashew nuts, chopped

Preparation:
  1. In a blender, add the grapes, milk, condensed milk, vanilla essence and sugar and blend well.
  2. Strain it and pour into serving glasses. Add ice cream and chopped cashew nuts on top and serve....
Recipe Source: Asianet Cookery Show

Monday, 13 July 2015

Chicken Uzhunnu Vada


Ingredients:

3/4 cup urad dal/ uzhunnu
1 cup chicken, cooked
1 tbsp ginger paste
1 tbsp garlic paste
1 tsp chilli powder
1/2-1 tsp pepper powder
2 tbsp cornflour
1 egg
2 tbsp vinegar
2 tbsp white sesame seeds
1/4 cup coriander leaves, chopped
few curry leaves, chopped
salt to taste
oil for frying

Preparation:
  1. Soak urad dal in water for 3 hours.
  2. Grind the soaked urad dal  adding little water to a smooth paste.
  3. Cook chicken with pepper powder and salt adding enough water. Shred it and keep it aside.
  4. In a bowl, add the ground urad dal paste, shredded chicken, chilli powder, chopped coriander leaves, curry leaves, ginger paste, garlic paste, vinegar, sesame seeds, egg, corn flour and salt and mix well.
  5. Heat oil in a pan and drop little prepared mixture using spoon into hot oil and fry till golden brown on medium flame.
  6. Remove from flame and serve hot with tea...

Sunday, 12 July 2015

Basil Seeds - Banana Sarbath / Sharbath


Ingredients:

4-5 small bananas/ poovan pazham
1-1 1/2  tbsp basil seeds/ sabja seeds/ kaskas
1 big lemon
2 cups chilled water
2 tbsp pomegranate seeds
sugar as needed

Preparation:
  1. Soak the basil seeds in 1/2 cup of water for 10-15 minutes.
  2. Peel the bananas and mash them using a fork or back side of ladle and keep it aside.
  3. Cut the lemon and squeeze the lemon juice in a large bowl. Add the chilled water and sugar and mix well till the sugar dissolves.
  4. Add pomegranate seeds and soaked basil seeds and stir well.
  5. Then add the mashed bananas and mix well. Pour the sarbath into glasses and serve....

Friday, 10 July 2015

Cabbage and Onion Vada


Ingredients:

1 cup urad dal
1/2 cup cabbage, finely chopped
1/2 cup onion, finely chopped
1 tsp ginger, finely chopped
1 tsp green chillies, finely chopped
few coriander leaves
salt to taste
oil for frying

Preparation:
  1. Soak urad dal in water for 3 hours.
  2. Grind the soaked urad dal with salt adding little water to a thick smooth paste.
  3. Add the chopped cabbage, onion,ginger, green chillies and coriander leaves to the ground urad dal paste and mix well.
  4. Heat oil in a pan and scoop the dal mixture using a scoop spoon or drop using a spoon and fry it till it turns golden brown in colour.
  5. Remove from flame and serve hot with coconut chutney....
Recipe adapted from here..

Thursday, 9 July 2015

Chicken Idiyappam Biriyani


Ingredients:

10 Idiyappams ( I used instant idiyappams)
1/2 kg chicken, cut into small pieces
2 large onions, thinly sliced
4 green chillies
1 piece ginger
7 garlic cloves
1 big tomato, chopped
1/4 cup coriander leaves, chopped
3 tbsp mint leaves
3/4-1 tsp garam masala
1 tsp chilli powder
1/4 tsp turmeric powder
1/4-1/2 tsp pepper powder
1 tbsp lemon juice
salt to taste
2-3 tbsp ghee

Preparation:
  1. Cook chicken with chilli powder, turmeric powder, pepper powder and salt adding enough water and keep it aside.
  2. Crush ginger, garlic and green chillies together to a paste.
  3. Heat ghee in a pan and add sliced onions and saute well till transparent.
  4. Add crushed ginger, garlic and green chillies and saute well.
  5. Add chopped tomato and saute well till soft.
  6. Add coriander leaves, mint leaves, 1/2 tsp garam masala, cooked chicken pieces and salt and mix well.
  7. Then add shredded idiyappams, 1/4- 1/2 tsp garam masala, and a pinch of yellow colour/saffron mixed with 1 tbsp lemon juice and mix well for 3-4 minutes on low flame.
  8. Garnish with chopped coriander leaves and serve hot...

Tuesday, 7 July 2015

Apple - Strawberry Milkshake


Ingredients:

1 apple
8-10 strawberries, chopped
2 cups chilled milk
sugar as required

Preparation:
  1. Peel and chop apple into pieces.
  2. In a blender, add chopped apple, strawberries, milk and sugar and blend well until smooth.
  3. Pour into serving glasses and serve....

Monday, 6 July 2015

Mutton Malli Curry


               " Malli " means coriander in malayalam. In this mutton curry, coriander powder and coriander leaves are used as main ingredients...

Ingredients:

1/2 kg mutton, cut into pieces
3 onions, chopped
1 large tomato/ 3 small tomatoes, chopped
1 tsp ginger, finely chopped
1 tsp garlic, finely chopped
5-6 green chillies, slit
2 tbsp coriander powder
1 tsp turmeric powder
3 small piece cinnamon
5 cloves
2 cardamoms
5 pepper corns
1 cup thick coconut milk
1/4 cup coriander leaves, finely chopped
a pinch of garam masala
salt to taste
3 tbsp oil

Preparation:
  1. Cut and clean mutton into pieces.
  2. Make a paste of coriander powder and turmeric powder together and add to the cleaned mutton and marinate / mix well adding enough salt.
  3. Heat oil in a pressure cooker and add chopped onions and saute well till transparent.
  4. Add cardamoms, cinnamons, cloves and pepper corns and saute well for a minute.
  5. Add slit green chillies, chopped ginger and garlic and saute well.
  6. Add chopped tomatoes and saute well till soft.
  7. Then add marinated mutton and enough water, mix well and cook covered for about 8-9 whistle till the mutton is cooked well. 
  8. Add thick coconut milk and a pinch of garam masala to the cooked mutton and mix well.
  9. Add chopped coriander leaves and cook for few minutes. When it starts to boil, remove from the flame....Serve hot...
Recipe adapted from Malabar Vibhavangal

Sunday, 5 July 2015

Chicken Hand Bag


                I saw the baked version of this snack in one of the shared messages in Facebook recently. This is the fried version of the same.

Ingredients:

1 cup chicken, cooked
1 big onion, finely chopped
2 green chillies, chopped
3/4 tsp ginger paste
3/4 tsp garlic paste
few coriander leaves
1 tsp pepper powder
1/4 tsp chilli powder
1/2 tsp turmeric powder
1 cup plain flour/ maida
salt to taste
oil

Preparation:
  1. Cook chicken with chilli powder, 1/2 tsp pepper powder, turmeric powder and salt. Shred it and keep it aside.
  2. Heat little oil in a pan, add chopped onions and saute well. Add ginger paste, garlic paste, green chillies, turmeric powder and little salt and saute well.
  3. Add cooked shredded chicken and mix well. Add pepper powder, chopped coriander leaves and mix well. Remove from flame and keep it aside.
  4. In a bowl,  add plain flour and salt and knead well to a dough adding enough water.
  5. Make small balls from the dough and roll out into a small puri shape.

          6.  Make a slit /cut on the top, as shown below...



            7.  Then place the prepared  filling on the lower half...


          8.Fold the upper half over the filling, as shown below...


         9. Seal the edges of the lower half by pressing with a fork...


        10.   Repeat the same process with the remaining dough.
        11.   Heat oil in a pan on medium heat and deep fry till slightly golden in color.. Remove from flame and serve with tea..
  • You can also try this with other fillings of your choice like beef, mutton, fish, prawn, veg etc.

Friday, 3 July 2015

Cabbage Pakoda


Ingredients:

1 cup cabbage, chopped
1 large onion, sliced
1/2 tsp garlic, chopped
1/2 tsp ginger, chopped
3 green chillies, chopped
few curry leaves, chopped
1/4 tsp chilli powder
a pinch of turmeric powder
3/4-1 cup gram flour/ kadalapodi
2 tbsp rice flour
salt

Preparation:
  1. In a bowl, add chopped cabbage, onion, green chillies, ginger, garlic, curry leaves, chilli powder, turmeric powder and salt and mix well.
  2. Add gram flour and rice flour to this and mix well to form medium thick paste by adding little water.
  3. Heat oil in a pan, drop little batter using spoon or hand and deep fry till golden and crisp. 
  4. Remove from flame and serve hot with tea...

Thursday, 2 July 2015

Pineapple Pola / Pineapple Kums


Ingredients:

2 cups pineapple, finely chopped ( 1/4 part of big pineapple)
4 eggs
8 tbsp plain flour / maida
7 tbsp sugar
1/4 tsp vanilla essence/ cardamom powder
a pinch of salt
1 tbsp ghee

Preparation:
  1. Cut pineapple into small pieces and cook it adding 2 tbsp sugar on low flame till all the water content disappears and  pineapple becomes soft.
  2. In a blender, add half of the cooked pineapple and blend well adding 2 tbsp water.. Strain the juice and keep it aside.
  3. In a bowl, add eggs and beat well using mixer. Add remaining sugar to it and beat again.
  4. Add the prepared pineapple juice to this egg mixture and mix well.
  5. Then add plain flour, salt and vanilla essence and mix slowly using a spoon without any lumps.
  6. Heat ghee in a thick non stick pan and pour the egg-pineapple mixture and cook covered on low flame.
  7. After 3 minutes, open the lid and add the remaining cooked pineapple ( throw it hard so that it will spread even).
  8. Close the lid and cook in low flame for 15-18 minutes or till the inserted tester comes out clean.
  9. Remove to a serving dish, cut it into pieces and serve...
Recipe Source: Thesnim Azeez, Asianet
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