PINEAPPLE PRADHAMAN



INGREDIENTS
Pineapple (grated) -1
Jaggery -250gm
Cardamom powder -1tbsp
Cashew nut -15
Pea nut -10gm
Thin coconut milk -3cups
Thick coconut milk-1cup
Rice flour -2tsp
Ghee -4tbsp

GRATED PINEAPPLE

GRATED JAGGERY



• Heat ghee in a heavy bottom pan and fry cashew nuts and pea nuts.Keep aside.
• In the same pan add melted jaggery and grated pineapple

• It become a thick consistency add thin coconut milk


• When it thickens, add thick coconut milk mixed with rice powder

• When the payasam starts boiling remove from fire and add cardamom powder
• Garnish with fried cashew nuts and peanuts

Pineapple on Foodista

Nadan Kadala Curry/Varutharacha Kadala Curry(Chick peas in Fried Coconut Gravy)



Black chickpeas (kadala)-1cup
Onion (sliced) -2
Tomato (sliced) -1
Ginger garlic paste -1tbsp
Coconut (small pieces) -½cup
Grated coconut -3tbsp
Turmeric powder -1/4 tsp
Chilly powder-1tsp
Coriander powder -2tbsp
Garam masala -½tsp
Coconut oil -2tbsp
Red chilly -2
Mustard seed -1tsp
Curry leaves -a few



Preparation
• Soak chickpeas over night. Pressure cook it with 1 cup water onion ,tomato ,ginger garlic paste ,coconut pieces,turmeric powder and salt


  • Heat oil in a pan and add grated coconut, fry till  brown. Add turmeric powder, chilly powder, coriander powder and garam masala .Fry for a minute and remove from heat.
  • Grind  coconut mixture with 3 tbsp of cooked chickpeas.
  • Heat 1tbsp coconut oil in a pan and splutter mustard seeds.Fry red chilly ,chopped pearl onion and curry leaves. Add ground paste and cooked chickpeas with water .Mix well and allow it to boil for 5-10 minutes



You can also check 'Thenga Aracha  Kadala Curry"
Black chickpeas in coconut gravy

BATTURA WITH CHANA MASALA


BATTURA

Maida -2cups
Semolina (rawa-3tbsp
Yeast -1tbsp (dissolved in½ cups of water)
Sugar -1tsp
Salt -to taste
Yoghurt (curd)-3tbsp
Oil -required
preparation
In a mixing bowl mix Maida ,semolina, yoghurt, salt and sugar together


 Add the yeast water into the mixing bowl and make a thick dough


 Cover the dough with a wet cloth and keep asidefor 2hours for fermentation
Divide the dough into 10 -12equal parts
 Roll it out to a dessert plate size

Heat oil in a deep frying pan and put battura in it
lightly press on the surface with a spoon, the battura will puff up






. CHANA MASALA

White chick peas-1cup
Onion -1
Tomato -1
Green chilly -1
Garlic -4
Ginger -1piece
Bay leaf -1
Red chilly powder -1tsp
Coriander powder-1tsp
Turmeric powder -1/2 tsp
Garam masala -1/2 tsp.
Vegetable oil -3tsp
Salt -to taste
Coriander leaves-2tbsp (chopped)

Method:
1. Soak chick peas in water for 8 hours or overnight.


2. Cut onion, tomato and green chilly. Heat little oil in a frying pan and fry for 1minutes.


3. Grind it with ginger and garlic into a smooth paste.

4. Heat oil in a pan and fry bay leaves for 30 seconds. Add the ground  paste and fry on medium heat until the oil starts separating from the mixture

5. Add red chilly powder, turmeric powder, coriander powder, garam masala and salt. Mix well. Fry for 2-3 minutes.
6. Add cooked chick peas along with the water in which it was cooked. Stir well and cook over medium heat for 5-7 minutes.adjust salt and water. Remove from heat and garnish with coriander leaves.
Serve with Battura

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