Pineapple Kichadi | Pineapple in Coconut and Yogurt Sauce| Onam Sadhya Recipe

Pineapple Kichadi

Pineapple in coconut and yogurt gravy.
Prep Time: 10 minutes
Cooking Time: 30 minutes
Serves: 3 to 5
Ingredients:

1. Grated coconut - 1/4 cup
2. Cumin seeds - 1/4 tsp
3. Pineapple,chopped- 1 Cup
4. Green chilies,sliced- 1 ( or according to taste)
5. Turmeric powder- 1/4 tsp
6. Sugar /grated Jaggery- 1 or 2 tsp( or according to taste)
7. Yogurt - 3/4 cup
8. Mustard seeds- 1/8 tsp
9. Salt- to taste

For tempering:

1. Mustard seeds- 1/4 tsp
2. Curry leaves - few
3. Dry red chilies- 1 or 2
4. Oil- as required

Instructions:

In a blender combine together grated coconut ,cumin seeds and water ,grind to form a smooth paste.Keep aside.

In a pan,add pineapple ,green chilies ,turmeric powder ,salt and sufficient quantity of water.Cook until it turns soft .Next add the coconut-cumin paste and sugar/jaggery ( if using),mix well and cook for 3 to 5 minutes.Make sure that the water is completely absorbed and mixture is thick.

Crush 1/8 tsp mustard seeds using a mortar and pestle.Add this to the curry and mix well.Switch off the stove and allow this to cool slightly.

Add yogurt and mix well until combined.Add more salt ,if required.

Heat oil in a pan,add mustard seeds and let it splutter.Add curry leaves and dry red chilies and saute for few seconds.Add this to the curry and mix well.

NOTES

• Adjust the quantity of sugar /jaggery according to the sweetness of the pineapple used.
  

Kulukki Sarbath | Spiced Shaken Limeade With Basil Seeds and Pineapple | Healthy Summer Drink

Kulukki sarbath

Spiced -shaken limeade with basil seeds and pineapple.Perfect for a hot summer day.
Prep Time: 10 to 12 minutes
Cook time: - minutes
Serves: 2
Ingredients:

1. Basil seeds/Sabja seeds /Kasha Kasha- 2 tsp
2. Lime juice - from 2 limes
3. Ginger ,finely chopped- 1 tsp
4. Green chilies ,sliced- 1/4 tsp
5. Pineapple,finely chopped- 2 tbsp( optional)
6. Cold water- 2 cups ( and more for soaking basil seeds)
7. Sugar / Honey / Sugar syrup- to taste
8. Ice cubes- as required

Instructions:

Soak basil seeds in water for about 10 minutes.Drain and keep aside.

In a shaker /glass jar add soaked basil seeds,lime juice,ginger,green chilies,pineapple,water and sugar/honey/sugar syrup to taste .Shake well for about 15 to 20 seconds.Add ice cubes and serve immediately.

NOTES

• Adjust the quantity of green chilies according to your taste.
  

Pineapple Payasam | Pineapple Kheer

Pineapple Payasam

Quick ,easy and delicious pineapple kheer /Pudding
Prep Time: 10 minutes
Cook time: 30 minutes
Serves: 6 to 10
Ingredients:

1. Sago pearls /Chowari-1 cup( approx 200 gms)
2. Pineapple,chopped- 1 cup,heaped
3. Sugar- 3 to 4 tbsp ( or according to taste)
4. Milk(Full fat)-1 ltr
5. Condensed milk- 1 tin( 400 gm)
6. Water-as required

Instructions:

Gently wash sago and drain well.Cook  sago with plenty of water ( about 5 to 6 cups) until it turns translucent.Drain well and add cold water to avoid sticking.

Drain the sago pearls and keep aside.Finely chop the pineapple pieces.

In a pan,combine together chopped pineapple and 1 tbsp sugar.Cook for few minutes or until it turns almost dry.Allow this to cool completely.Keep aside.

In a heavy bottomed pan,combine together milk and condensed milk.Bring it to just under a boil.

Now add cooked sago pearls and sugar to taste.Mix well and cook for few minutes ,stirring continuously  until it turns slightly thick.Allow it to cool completely.

Once it has cooled ,add the cooked pineapple and mix well.Serve chilled.

NOTES

• Do not add pineapple to hot milk,if you do so it may curdle.
  

Pineapple Layer Cake | Recipe with step by step pictures

Pineapple Layer cake

Recipe Source ( Sponge cake) : Anitha Issac
Pineapple sponge cake with whipped cream - pineapple filling.
Prep Time: 30 minutes
Cook time: 25 minutes
Makes: one 6" layer cake
Ingredients:
For Sponge Cake:

1. Powdered Sugar- 1/2 cup + 1 tbsp(80 gms)
2. Eggs,separated - 2 medium( at room temperature)
3. Pineapple essence- 1/4 tsp( or use 1/2 tsp vanilla extract)
4. Water- 1/2 tbsp
5. All purpose flour- 1/3 cup(45 gms)
6. Cornflour- 1/2 tbsp
7. Baking powder- 3/4 tsp

Other ingredients :

1. Whipping cream-3/4 to 1 cup
2. Powdered sugar-1 to 2 tbsp
3. Canned pineapple- 3/4 to 1 cup( 225 gms can)
4. Praline-1/2 to 3/4 cup ( optional)( recipe below)

Instructions:

Line a 6 " cake tin with parchment paper and grease the parchment paper generously.Preheat oven to 180 Deg C.

In a mixing bowl,combine together egg yolks,powdered sugar,pineapple essence and water.Beat for about 5 minutes or until it turns thick and pale.Keep aside.

In another clean bowl,beat the egg whites until stiff peaks form.Keep aside.( Make sure the bowl and the beater is clean and dry.)

Sift together all purpose flour,cornflour and baking powder.

Gently fold in the flour mixture and egg whites to the egg yolk mixture in 3 or 4 batches.( For a light and airy sponge fold the flour and egg whites into the yolk mixture with a gentle cutting,lifting and folding action.)

Immediately transfer the batter into the prepared cake pan and bake for about 18 to 20 minutes or until a skewer inserted into the center of the cake comes out clean.

In a bowl,beat whipping cream and icing sugar until soft peaks form.Keep aside.

Drain the syrup from canned pineapple tin.(This syrup can be used to moisten the sponge layers.)Cut the pineapple slices to small pieces.Keep aside.

Carefully split the cake into two layers.Place one layer of cake on a serving plate,moisten the cake with pineapple syrup.

Spread the whipped cream and top with chopped pineapple.

Place other layer of the sponge and drizzle pineapple syrup on top.Spread the remaining whipped cream over the sides and top of the cake.

Decorate the sides of the cake with praline.

Garnish with pineapple pieces and praline.Refrigerate for 2 to 3 hours.Serve chilled.

NOTES

• To prepare praline ,heat 1/4 cup sugar and 1 tbsp water in a heavy bottomed pan.When sugar starts to  caramelize add 1/2 cup chopped cashew nuts and mix well until combined.Cook until the color changes to deep amber.Transfer the praline to a greased tray .Allow it to cool completely and crush it using a rolling pin.
  

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