PINEAPPLE JELLY

Ingredients:

Pineapple .... 1

Pineapple jelly ... 1 pkt.

Cake .................. 7-8 slices ( you can use plain cake or fruit cake )
Sugar .......... 5-6 tbsps.

Method:

1. Peel and cut the pineapple into thin slices.

2. In a pan, mix the sugar with 2 cups of water and cook the pineapple slices for 10 - 12 minutes on low flame. This way you can preserve the pineapple slices and use them in the desserts, as raw pineapple gives a bitter taste if used directly. (You may use the canned one too )

3. Heat water and dissolve the jelly cristals in it as per the instructions on the packet.

4. Line a flat bottomed glass dish with the cake slices and pour half jelly on them and refrigerate to set.

5. Now pour the remaining jelly on it and garnish with the pineapple slices.

6. Refrigerate again to set.

This goes to:

Fun N Sun-

Hosted by - Tickling Paletes

HRH Healthy Summer

Hosted By - Kurinji Kathambam

'D' for Desserts

Hosted by - Suvidha's Kitchen

Any One Can Cook - series 24

Hosted by - Taste of Pearl City

CORN PALAK

Ingredients:

Palak ............. 1 bunch (or) 1 pkt.frozen

Corn ............... 1 cup boiled (or) 1 small tin

Green chillies ... 3-4 chopped

Ginger garlic paste....1 tbsp.

Onion ........................ 1 chopped very finely

Corn flour ................. 1 tbsp. (or) White flour

Ghee .........................2 tbsp.

Coriander powder.... 1 tsp.

Cumin powder.......... 1 tsp.

Garam masala.........1 tsp.

Turmeric powder......1/2 tsp.

Salt to taste

Method:

1. Boil palak adding salt and greeen chillies. Grind it coarsely.

2. Mix the boiled corn, turmeric powder,cumin and coriander powders and simmer it for 3-4 mins.

3. In a pan heat ghee and fry the onion, and ginger garlic paste till light brown and add the garam masala. Now mix this in corn palak.

4. Again heat a little ghee and fry the cornflour on low flame taking care not to make it brown. Stir it into the prepared vegetable and simmer for 1-2 minutes.

Sending this to: WWC - Corn for Dinner

Hosted by - Kaarasaaram & Lite Bite

Anyone Can Cook - Series 24

Hosted by - Taste of Pearl City.

ALOE VERA CURRY (Rajasthani)

Aloe vera plant is well known for its medicinal properties.These days it is found in health and cosmetic products.Ever thought that it could be used as a vegetable too.In Rajasthan it is known as Gawar Patha and a curry is made with its pulp.This recipe is quite close to the Rajasthani one, but I have not used mustard oil which is generally used in Rajasthan for cooking and I have added a couple of ingredients which I thought give a better taste to the curry.

Ingredients:

Aloe vera leaves ..... 2

Red chilli powder ... 1/2 tsp.

Coriander powder .... 1 tsp.

Asafoetida ............... a pinch

Fenugreek seeds ..... 1/2 tsp.

Aniseeds ................ 1/2 tsp.

Amchoor powder .... 1/2 tsp.

Jaggery .................. 1/2 tsp.( a small piece)

Black cardamom ...... 1

Star anise ............... 1

Cinnamon stick ....... 1 inch piece.

Tomato puree ........... 1 tbsp.

Yogurt ..................... 1 tbsp.

Salt ................... to taste.

Oil

Method:

1. Peel and cut the aloe vera leaves into cubes.

2. Boil them for 2-3 minutes with salt. Drain and set aside.

3. In a pan heat a little oil and add the whole spices.Now add the asafoetida, red chilli powder,jaggery, salt and coriander powder. Add a little water and put the aloe vera cubes.Simmer for 2-3 minutes.

4. Mix the beaten yogurt to the curry and keep stirring on medium flame for 1-2 minutes.

This curry goes well with missi roti and plain rice.

Sending this to:

Think Spice: Think Garam Masala - Saraswathi ( Sara's Corner)- CELEBRATING REGIONAL CUISINE - http://worldofsujana.blogspot.com

Flavours of Rajasthan - Sonu's Palate Corner & Simply.Food

GROUNDNUT CHUTNEY

Ingredients:

Groundnuts........... 1 cup
Onions.................... 2 large
Cumin Seeds.......... 1 tsp
Dry red chillies...... 4-5
Curry leaves.......... 1 sprig
Tomatoes............... 2 sm
Tamarind Paste.... 1 tsp to 1 1/2 tsp
Salt to taste

For tempering:

Mustard seeds ....... 1 tsp.

Dry red chillies....... 2 (broken)

Curry leaves ......... 1 sprig

Asafoetida (hing).... a pinch

Method:

1. Heat 2 tbsp oil and deep fry roasted n peeled groundnuts until light brown. Drain and keep aside.
2. In the same oil, crackle cumin seeds, add curry leaves, dry red chillies, and hing. Then add the finely sliced onions and fry until light brown.
3. Add salt, tomatoes and stir until tomatoes are tender.
4. Remove from fire & keep to cool.
5. Transfer into a mixie and add tamarind paste. Grind to a fine consistency using a little water.

Variation:

You may add 2 pods of garlic while frying onions.
Also, another tempering of fried onions maybe added before serving.

You may also use about 6-8 green chillies instead of the dry red chillies.

Sending this to
Any One Can Cook ( series - 20 ) - Taste of Pearl City
&
Dish name starts with "G" - Learning to Cook

&

CC - Roti Pachadi / Chutney

Srav's Culinary Concepts

STUFFED CHICKEN DRUMSTICKS

Ingredients:

Chicken drumsticks ......... 5-6

Paneer (cottage cheese).....1/2 cup

Mint leaves ......................... 1/4 cup

Coriander leaves ............... 1/2 cup

Green chillies .................... 2-3

Lime ................................. 1

Coconut milk powder ..... 2 tbsps.

Garlic paste....................... 2 tbsps.

Salt .................................. to taste

Method:

1. Wash the chicken and pat it dry. With a sharp knife make a slit in the middle.

2. Marinate it with salt, and lime juice (use half a lime)

3. Crush the paneer. Grind the green chillies, mint and coriander leaves coarsely preferably in a mortar and pestle.

4. Add the crushed paneer and a little salt to it and mix well.

5. Stuff this mixture into the chicken legs on either side of the bone and secure the edges with tooth picks.

6. Dilute the coconut milk powder with quarter cup waterto make a thick cream, add a little lime juice, garlic paste and salt.( You may also use fresh cream instead )

7. Pour this over the chicken legs and leave it in the refrigerator for at least 4-5 hrs.

8. Preheat the oven and grill the chicken for 35-40 minutes.

9. To give a brownish roasted colour, brush the chicken with a little oil and saute on a non stick griddle.

10. Remove the toothpicks, wrap a piece of foil paper on the bones and serve hot.

Sending this to:

Serve it Grilled - Hosted by:

Krithi's Kitchen & Oh Taste N See