Pineapple Kesari

I can't remember how many times I have made kesari at home. Everytime, when my hsuband has the sweet craving (that craving is there almost daily) and there isn't anything near to sweet to munch on, he will ask me to make kesari. Then the quantity I make will be very less. that is just one serving for two. When the whole of my neigborhood must be getting ready to hit the bed, I will be busy in the kitchen making kesari. When you are making in small quantities, its very easy, much easier than making upma, since no chopping involved here. On one such night, when I set out to make kesari, the pineapple on my kitchen caught my attention. I have heard of pineapple kesari a lot but never tried it. Decided it was pineapple kesari that day. Chopped the pineapple into bite sized pieces and used a cup of it for the kesari. I have heard many people cribbing at the thought of cutting a pineapple. I have never found it difficult. The remaining pineapple was used for making jam. I followed my usual way of making kesari with the addition of the pineapple chunks in it. I just increased the water and sugar quantity to make up for the addition of the pineapple.

You need


Roasted rava/semolina - 1 cup

Sugar -2 1/4 cups ( increase 1/4 cup more depending on the sweetness of pineapple)

Water - 2 1/2 cups

Yellow food color -a pinch. ( Can use turmeric powder too)

Ghee - 1/2- 1 cup

Cardamom powder - 1 tspn



I usually roast rava as soon as I buy them from store. If not roasted, dry roast rava till light pink. You get roasted rava too from the stores.

Heat a kadai, add measured water with a pinch of food color. When water starts boiling, add the pienapple pieces. After a minute or so, add rava and mix well. Let the rava cook and by then the water will be fully absorbed. Add sugar. The sugar will melt and the mixture will turn runny. Mix well and take care to break the lumps if any. Slowly add ghee at intervals. The kesari will take a glossy sheen and will leave the sides of the pan. It tastes beest when served cold. You can press it down on a greased plate and cut into desired shape while warm.  Loved the hint of pineapple in the kesari.

Note: If you don't want to bite into the pineapple pieces, you can give a run in the food processor or mixer and then add for a smooth texture. You can add roasted cashews too.


I am sending this to Sanghi's FIL event which features Fruits for the current month

Beetroot Halwa - Beet Root Fondant

BEET ROOT HALWA

I felt as if I was on cloud 9 when I reached Sydney, after a lot of Aussie visa confusion, anxiety and delay , just in time to receive the new bud which was about to bloom in our family tree. We had of course raced out the baby, but just by two nights, and before we could say “BINGO!” she arrived smoothly, plunging all of us in a flood of great relief and bliss.
I wanted to prepare a quick and simple sweet to celebrate, and here comes my first dish from my Sydney kitchen – BEET ROOT HALWA. INGREDIENTS:
Beet root (moderate size) – 4
Sugar - 4 tbsps
Ghee – 2tbsps
Evaporated milk- ½ cup
(One cup of whole milk can be boiled and reduced to ½ cup.)
Cardamom powder – 1 pinch
Cashew nuts – 4 (finely chopped)
METHOD:
1. Wash and remove the top and tail portion of beet roots and pressure cook them whole.
2. Allow to cool and then peel off the skin, which comes out easily.
3. Grate the beetroot and keep aside.
4. Heat 1 tbsp of ghee in a thick bottomed pan, add the cooked and grated beet root, and fry till it gives out a pleasant aroma.
5. Add the evaporated milk and cook till the vegetable and milk blend and become thicker.
6. Add sugar and cook till all the sugar syrup is absorbed.
7. Add the remaining ghee and cook till the halwa leaves the sides of the pan.
8. Mix in the cardamom powder and decorate with the chopped nuts.

Enjoy halwa hot or cold, with a slice of your favourite ice cream if you like.

Baingan Bartha

Baingan bartha is a North Indian dish made by roasting brinjal on direct heat and cooking it's flesh with onions, tomatoes and spices to give a smoky flavor. Give it a try even if you are not a brinjal fan and thank me for the recipe ;)

Serves:2

Ingredients:
Brinjals-2 medium
Onion chopped-1 small
Tomatoes chopped-2 small
Green chilli-1
Ginger chopped-1 tsp
Garlic chopped-2 pods
 Jeera-1 tsp
Oil-1 tbsp
Turmeric powder-1/2 tsp
Chilli powder-as required
Coriander leaves-to garnish

Method:
Rub oil all over the brinjals. Roast one by one on direct flame  till the skin turns black and brittle. It takes about 15 minutes on medium flame. Turn it regularly so that it cooks evenly. Set aside and cool.
Heat oil in a pan. Add jeera, ginger, garlic, green chilli, onions and fry till onions turn golden brown.
Add salt, turmeric powder, chilli powder and tomatoes. Cook till tomatoes turn soft.
Peel the skin of roasted brinjals and add the flesh to the veggies. Mash well with a ladle. Cook for a couple of minutes.
Garnish with coriander leaves and serve hot with rotis/pooris