Thursday, 9 September 2021

Pineapple rice/ Ananas rice bhath

Pineapple is one versatile fruit which goes great in sweet dessert to savory curries. I have already shared some of the recipes like pineapple rasam, pineapple chutney, pineapple juicepineapple kheer, pineapple sorbet, pineapple flavored sooji halwa… Today I am sharing an interesting rice recipe made with pineapple. Try this flavorful rice and make your meal interesting.

Pineapple rice


Happy Gowri Ganesha festival to you all.

Preparation time: 20 minutes

Cooking time: 20 minutes

Serves: 3

Ingredients:

Finely chopped pineapple -1 cup

White Rice (Basmati/ sona masuri) – 2 cups

Onions - 1 (big)

Slit green chillis – 2

Bay leaf - 1

Cinnamon – ½ inch stick

Cloves – 3

Pepper corns – 6-8

Salt – to taste

Sugar – 2 tsp

Ghee/ Butter – 2 tbsp

Cashews – 10-15

Grated coconut – 2-3 tbsp (optional)

Coriander leaves (chopped) – to garnish (optional)

 

Method:

  • Wash rice and cook with required amount of water (1:2) & salt for 3 whistles. Don’t add more water and avoid cooking too soft. Set aside until pressure settles down.
  • Peel the skin of pineapple and chop it finely. Set aside.
  • Peel onions and Slice lengthwise into thin pieces.
  • Slit green chillis.
  • Crush pepper, cloves & cinnamon a bit using mortar & pestle.
  • Heat thick kadai/ wok with ghee/ butter (or you can use oil too).
  • Add the bay leaf and crushed spices. Fry until you get nice aroma.
  • Add green chillis, sliced onions, little salt and fry on medium flame until onions turn brown.
  • Add chopped pineapple and fry until it it cooked & water content evaporates.
  • Add grated coconut, Sugar and sauté until everything combines well.
  • Switch off the stove. Mix precooked rice. Garnish with chopped coriander and roasted cashews.
  • Serve this warm pineapple rice as is or with choice of sauce.

Notes:

  • You can use left over rice.
  • Rice can be cooked with coconut milk to enhance the flavour.
  • Jaggery can be used instead sugar.

Ananas rice bhath


Sunday, 15 August 2021

Eggfruit milkshake/ Canistel smoothie

Eggfruit / Canistel which is also known as cupcake fruit is a tropical evergreen tree native to Mexico, Guatemala and grown in countries such as India, Indonesia, Vietnam, Srilanka and so on… Scientific name: Pouteria campechiana (Wikipedia).

It was not known to us until recent years and this fruit is not liked by many. Though it belongs to the family Sapotaceae, the fruit doesn’t taste like Sapota. It has the texture of boiled egg yolk or pumpkin when ripen fully. The matured fruit has astringent property similar to that of raw sapota. The attractive dark orange colored fruits turn very soft this is the perfect time to eat. Shape and size varies largely.

Though I have been eating this fruit for few years now, I couldn’t try out many dishes so far other than milkshake. As I got few fruits from my father’s farm this season (June - August) I was browsing for recipe ideas though I had some in mind. I tried pancake, cake, milkshake this time. I stored pulp of fruit in deep freezer as I read it can be stored up to 3 months if kept in airtight container.

Eggfruit milkshake

Then I got this idea of milkshake with jaggery as sweetener than white sugar with added cocoa powder from my friend Karthik. I tried his recipe with the frozen fruit pulp which I had in refrigerator. It is very very tasty and the flavour of eggfruit blends well with the cocoa and jaggery flavour. Thanks Karthik for this idea. Now, let us go to the recipe part.


Fruit pics for reference:

CanistelEggfruit

Preparation time: 10 minutes

Serves: 2

Ingredients:

Egg fruit pulp – 2-3 tbsp (fresh or frozen)

Chilled Milk – 1¾ glass

Jaggery powder – 2-3 tsp (adjust as per your taste)

Cocoa powder (unsweetened) – ½ tsp (optional)

 

Method:

  • Choose well ripe egg fruit, scoop out the pulp discarding skin and seed.
  • Take 2-3 tbsp fruit pulp, add remaining ingredients in a juice jar of mixie.
  • Blend everything well to make a smooth milkshake or smoothie.
  • Transfer to a serving glass and serve chilled.  Optionally you can add ice cubes while serving.
Canistel smoothie


Notes:

  • You can make another version of milkshake with milk sugar and egg fruit.
  • You can optionally add roasted chunks of nuts (almond, cashew) on top of the milkshake/ smoothie for enhanced taste.
  • While eating egg fruit, make sure you are choosing ripe ones.

Sunday, 8 August 2021

Pineapple stew/ Ananas rasam/ Pineapple saaru

We are huge fans of this series of fruit rasams now. The balanced taste of sweet, spicy & tangy rasam makes it best appetizer in your menu. It is very easy to make which will be ready in no time. It makes a perfect refreshing drink for cold evenings after a busy working day. You can serve it with hot steamed rice as well. The fruits you can use to make this rasam other than pineapple are carambola (star fruit)/ lemon/ orange/ kokum rind/ hog plum/ passion fruit/ wild mangoes if in season.

In today’s post I am sharing the recipe of flavorful and delicious pineapple rasam which you won’t stop with a bowlful.

 

Pineapple stew

Preparation time: 15 minutes

Cooking time: 15 minutes

Serves:  4 bowls

Ingredients:

Finely chopped pineapple – ½ cup ( ¼ of a large pineapple)

Water – 5 cups

Salt – to taste (1 tsp)

Jaggery – Large chunk, about 4 tbsp powder

Turmeric powder – 1 pinch

Chilli powder / pepper powder – ½ tsp (You can use green chillis – 2)

Coconut oil – 1tsp

Cumin seeds – ½ tsp

Mustard – ½ tsp

Dry red chilli – 1

Curry leaves – 1 sprig

 

Method:

Peel off pineapple and chop into fine pieces.

Take water in a thick bottomed vessel.

Add pineapple pieces, salt, jaggery, turmeric and chilli powder/ green chillis (or both if you like spicy rasam).

Boil everything very well so that fruit is cooked.

Switch off the stove.

Prepare a rich tadka or tempering of cumin, mustard and dry red chilli in coconut oil. On spluttering, add cleaned curry leaves and add the seasoning to the rasam.

Serve this hot rasam in bowl to drink or serve with rice as side dish.

 

Ananas  rasam


Notes:

You can use either green chilli or chilli powder in this recipe or both as you like.

You can add crushed garlics too to the tempering to enhance the flavour.

You can make this rasam with the pineapple which is sour too.

Adjust salt & jaggery as per your liking.

Thursday, 29 July 2021

Guava masala gravy without curds/ Amrood ki subzi type 2/ Guava Curry

It is the season of this fruit and it is raining guava in our garden. In last season I tried yogurt based guava curry for roti after I learnt about it from a person from Northern India. It was tasty, this time I tried a version without curds. This is equally good too.  I tried the dish with a basic gravy (masala) recipe used for many of the North Indian side dishes like kaju masala, paneer butter masala, kadai veg… It suits to guava too.

 

Guava masala gravy without curds

Let’s check the recipe in today’s post.

Preparation time: 15 minutes

Cooking time: 20 minutes

Serves: 3-4

 Ingredients:

Ripe guava – 3 (large) or 4 (medium), Seed part removed

Tomatoes – 2

Onions – 1

Garlic – 4 cloves

Garam masala powder – ½ tsp

Red chilli powder/ Sambhar powder – ½ tsp

Coriander powder – ¼ tsp

Turmeric powder – 1 pinch

Cashews – 6 (soaked in hot water)

Salt – to taste

Jaggery powder/ sugar – 1 tsp (optional) 

Kasoori methi – 1 tsp (optional)

Bay leaf – ½ (optional)

Corn flour – 1 tsp

Oil – 3 tsp

Cumin – ½ tsp

Coriander leaves – 2 tsp (finely chopped)

 

Method:

  • Soak cashews in 4 tsp of hot water for half an hour.
  • Peel, wash and chop onions finely. Set aside.
  • Cut guavas as you like (lengthwise or bit larger chunks the better) after removing the core having seeds. Keep aside.
  • Wash tomatoes and chop them roughly.
  • Take tomatoes in a wet grinding jar, add peeled garlics and soaked cashews. Grind to make smooth paste.
  • Heat a Kadai or wok. Add oil and cumin, allow spluttering. Add torn bay leaf and saute once.
  • Add chopped onions and fry until brown.
  • Add ground paste and cook on medium flame until tomato puree is cooked well and raw smell of garlic and tomato go away. Meanwhile add salt and sugar/ jaggery, add only if you like your gravy sweetish.
  • Add turmeric powder, chilli/ sambhar powder, garam masala and coriander powder.  Saute well and combine everything well.
  • Add cut guava pieces and water as required.
  • Dissolve 1 tsp corn flour in little water. Add it the gravy too.
  • Add kasoori methi.
  • Bring to a quick boil, don’t over boil this gravy. Switch off and garnish with chopped coriander leaves.
  • Serve with Chapathi/ poori.
Amrood ki subzi type 2

Notes:
  • You can keep this basic masala version to make other gravies like mixed veg curry, kaju masala etc..
  • Green chillis can be added to make it spicy.

Guava Curry

Saturday, 10 July 2021

Pomelo fresh juice/ Chakota hannina sherbet

I don’t think this largest fruit of citrus family named chakota/ chakotra (hindi) or sihi kanchi needs no much explanation as it is widely seen in Asia. Though it is closely related to grapefruit, it tastes bit different & sweeter. There are two varieties of pomelo or citrus maxima (scientific name), red and white. White variety is usually sour, used in juice, pickles or lemon rice. The red one is sweet which is commonly used in salads or used to eat as it is.

Though I have seen and eaten chakota so many times, I never thought of making juice of it. It came to my mind to make juice out of it when I got a large fruit from my maternal uncle recently. It was juicy and tasty but while eating we used to get some hard pieces in the edible part of it. So tried making this attractive juice, which was not only tasty but very refreshing. I ended up finishing the whole fruit by making juice continuous for 2-3 days. To my surprise, it hadn’t imparted any bitterness as I imagined as in case of orange juice. This nutritionally rich citrus fruit makes an excellent addition to our regular diet.

Try this simple yet refreshing healthy drink next time when you have a pomelo in hand.

Pomelo fresh juice

Preparation time: 10 minutes

Serves: 3-4

Ingredients:

Pomelo flesh/ endocarp – 2 cups (without white membrane)

Water – 2.5 glasses

Sugar – 4 -5 tsp (optional), you can use your choice of sweetener

Juice strainer

 

Method:

Clean pomelo. That is peel off the outer thick skin (exocarp) and discard. Remove thin white membrane covering the juicy flesh too. Use only the red juicy part.

Take the cleaned fruit in a juice making mixer jar, add sugar and 1 glass of water. Blend well and strain the juice using a strainer. Use remaining 1.5 glasses of water while straining the juice to extract the fruit juice completely.

Transfer to the serving glass and serve with added ice cubes optionally.

 

Note:

It is always suggested to finish off citrus fruit juices fresh as they may turn bitter as time passes.

Chakota hannina sherbet

Sunday, 27 June 2021

Cucumber Payasa/ Mullu southe Payasa/ Vegan Southekai Kheer

 Cucumber/ southekai is a vegetable used worldwide either in its raw form (tender) as salads or in curries or other dishes in cooked form. We Mangaloreans (people from Coastal Karnataka) call it mullu southe and we grow them during rainy season. After using tender ones to eat fresh, the remaining cucumbers are allowed to grow bigger and we store them for few months even after the season ends. The matured cucumbers can be stored upto one year nearly and can be used in curries, dosa or in kadubu. They need not be refrigerated unlike the tender ones.

Cucumbers are used in few sweet dishes like guliyappa/ suttavu , sweet dosa/ pachappa and even to make kheer. Sounds interesting, huh!? Then check out this recipe to make this delicious and flavorful payasa and enjoy!

This payasa can be made with only cucumber or to make this thick, one can add fried and soft cooked moong dal which enhances the taste. This dessert is vegan as usually made with thick coconut milk and jaggery. Freshly harvested cucumber makes the payasa richer and tastier.

Cucumber Payasa

Preparation time: 20 minutes

Cooking time: 15 minutes

Serves: 3-4

Ingredients:

Cucumber pieces (finely chopped/ thinly sliced) – 1 cup (1 small / 2 medium cucumbers)

Coconut milk – 1 cup (thick) + 1 cup (thin)

Jaggery – ½ cup (powdered/ grated)

Cardamom powder – ¼ tsp

Rice powder/ arrowroot powder – 1 tsp

 

Method:

  • Wash cucumber, peel off the skin and discard. Cut lengthwise and remove core too.
  • Now cut each halves of cucumber into 4-5 lengthwise pieces and slice into thin chunks. Neither chop them into very fine pieces nor too bigger ones.
  • Take think coconut milk in a thick bottomed vessel, add cucumber piece and boil until they turn soft.
  • Meanwhile, boil grated jaggery with little water and allow it to dissolve completely. Strain to remove any impurities.
  • When cucumber is cooked, add jaggery syrup prepared. Boil everything well.
  • This payasa will become thin. Rice flour is added to get thick creamy consistency. Dissolve 1-2 tsp of rice flour in 2 tbsp of water and add it to the boiling payasa.
  • Keep stirring in order to combine everything well.
  • Now add thick (first extract) coconut milk to the payasa. Add finely powdered cardamom for flavour.
  • Switch off the heat when it starts bubbling or just starts boiling. Don’t over boil it.
  • Serve this payasa warm. It tastes great even when chilled.

 

Notes:

Given here is the basic recipe of cucumber payasa. There is a variation possible with added moong dal to this recipe.

In this case, fry half cup of moong dal until you get nice aroma. Pressure cook the dal with required water until soft. Add cooked dal to the payasa before adding jaggery and thick coconut milk. Increase the measure of jaggery to 1 cup. No need of adding rice flour as dal gives the required consistency.

 

Mullu southe Payasa/ Vegan Southekai Kheer

Tuesday, 25 May 2021

Jackfruit seed curry/ Halasina beejada korma

Jackfruit is a super food in many ways. It is big, rich in nutrients, many parts can be used in cooking and it can be consumed in different phases of maturity starting from tender jackfruit till ripe & unripe mature jackfruit in sweet and savory dishes. It is best fruit that can help a country like India achieve food security dreams. When I write about jackfruit, its seed includes too. Jackfruit seed is one of best protein rich food articles which is underrated. This can be used in varieties of delicious dishes wither sweet or savory again.


Check the recipe of jackfruit seed milkshake, jackfruitseed kheer, jackfruit seed kulfi, jackfruit seed halwa/ burfi

As it is jackfruit season I am sharing another recipe of jackfruit seed gravy or curry which goes well with Indian breads like chapathi, parata or even with poori.

Preparation time: 20 minutes

Cooking time: 30 minutes

Serves: 4

Ingredients:

Jackfruit seeds – 1 cup

Tomato – 1

Onions – 1 (small)

Garlic – 6 cloves

Coriander leaves – few sprigs (to garnish)

Salt – to tatse

Jaggery – 1 tsp

Dry red chillis (byadagi) – 2, adjust to taste

Coriander seeds – 1 tsp

Oil – 2 tsp

Mustard – 1 tsp

Grated coconut – 4 tbsp


Method:

  • Peel the outer plastic like skin of jackfruit seeds completely and discard that skin. The brown cover can be retained.
  • Wash them with running water when seeds are clean without any skin left.
  • Cut the seeds into half or little smaller pieces.
  • Cook washed and cut jackfruit seeds in a pressure cooker with sufficient water (about 3 cups) and salt.
  • Chop tomatoes roughly, peel and chop onions too.
  • Take a frying/ tadka pan, roast coriander seeds & red chillis for a while.
  • Take spices, tomatoes, onions, garlics & grated coconut in a mixer jar and grind to smooth paste.
  • Now heat a wok/ kadai. Add oil & mustard.
  • On spluttering, add curry leaves. 
  • Add ground paste and fry until raw smell goes off.
  • Add cooked jackfruit seeds. Add jaggery, turmeric powder.
  • Mix and boil the curry well.
  • Transfer to the serving bowl garnish with chopped fresh coriander.
  • Serve with chapathi/ pooris.