So, how have you all been?  I know I often do a peek-a-boo when it comes to my blog!  but, I won't abandon it for sure and I promise you, you will be seeing more here soon.   I am in India enjoying my holiday! well, this was a very surprising holiday actually and it got extended as well and I will be going back soon l!  I have been running around visiting all my family and friends it's a blessing to have people around you who love you right?  I feel I am blessed that way!

Here is a quick recipe for you all to enjoy! When you get your favourite Alphonso, pineapple and the fresh coconut which is very different from what I get in UK!  Then this Tropical Vegan smoothie is all I wanted to indulge. Put this bowl in the fridge and you would love it as is so cooling in a warm climate.

These Tropical fruits Pineapple, Mango, Coconut are blend to make a smoothie bowl which is just scrumptious and also a powerhouse of nutrients.

Smoothie Bowl Ingredients
1 Cup of Pineapple Juice from 1 cup of fresh pineapple
1/3 Cup of fresh Coconut
4 tbsp of Porridge Oats
½’’ Ginger
1 tbsp of Omega mix (A mix of sunflower seeds, sesame seeds, Pumpkin, Linseed)
¼ Cup of Agave Nectar / Sugar

Toppings
1 small Banana
¼ cup of Pomegranate
4 slices of Mango
Shavings of Coconut to garnish

Directions

1.  Blend Pineapple chunks with ¼ cup of water, filter the juice out of it.
2. Combine everything under smoothie bowl ingredients in a blender jar and blend until smooth and there are no chunks remaining.
3. Pour into a bowl and add all toppings. Slice the Bananas, top it with pomegranate, Mango and coconut to make it more scrumptious and tasty.

Notes and Tips :  

The Oats which I have used here is Quaker Rolled oats.

I have used fresh coconut, to get a fresh coconut, break open a coconut, using a knife or scraper I take out the flesh chop into little pieces and blend them in a mixer. You can also buy fresh coconut in Asian Grocery shops or online.  If you cannot find fresh coconut you can use tinned coconut milk/ cream instead.

If you use fresh coconut, when you break it open you get coconut water in it, filter the water sometimes there will be remnants from the coconut skin, you can even use this water to blend with the pineapple chunks to get the fresh juice.

Print

Vegan Tropical Fruit smoothie bowl

A simple yet delicious smoothie with all the tropical fruits in one bowl and is also vegan!

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 2

Ingredients

• 1 Cup Pineapple juice (1 cup fresh pineapple)
• 1/3 Cup freshly grated coconut
• 1/3 cup Porridge Oats
• 1 tbsp Omega 3 & 6 mix seeds
• 1/4 Cup Agave Nectar / Sugar
• 1/2'' ginger

Toppings

• 1 small Banana
• 1/4 cup Pomegranate
• 4 slices of Mango
• Few Shavings of coconut to garnish

Instructions

• Blend Pineapple chunks with ¼ cup of water, filter the juice out of it.
• Combine everything under smoothie bowl ingredients in a blender jar and blend until smooth and there are no chunks remaining.
• Pour into a bowl and add all toppings. Slice the Bananas, top it with pomegranate, Mango and coconut to make it more scrumptious and tasty.

Notes

The Oats which I have used here is Quaker Rolled oats.

I have used fresh coconut, to get fresh coconut, break open a coconut, using a knife or scraper I take out the flesh chop into little pieces and blend them in a mixer. You can also buy fresh coconut in Asian Grocery shops or online.  If you cannot find fresh coconut you can use tinned coconut milk/ cream instead.

If you use fresh coconut, when you break it open you get coconut water in it, filter the water sometimes there will be remnants from the coconut skin, you can even use this water to blend with the pineapple chunks to get the fresh juice.

The post Vegan Tropical Fruit smoothie bowl appeared first on My Veg Fare.

Hi everybody how have you all been doing?  I am so happy Diwali has brought me a special gift in my blogging world!! Yup!  I am excited to share with you all are you interested in hearing? This is my first ever product review!  I never thought I would get a chance like this, when I was glancing through my mails on my iphone, I chanced upon an email from Indigo herbs saying products dispatched!  Excitedly I opened up my email to see what products they had sent I was jumping with joy in my heart  to see Organic Coconut flour, Organic Banana powder, Organic Extra Virgin Coconut Oil, Organic Coconut Sugar, Organic Raw white  Sesame Tahini paste, Organic Raw Black Sesame Tahini Paste.  Thank you Indigo Herbs for giving me an opportunity to create a recipe for you and so glad that I got a chance to try all these lovely products.

I have been quiet busy we had Diwali this week, did you all enjoy and had a safe Diwali.  I haven’t brought you what I made for Diwali but something different for a change, bake this for a thanksgiving celebration or for Christmas or for a birthday or just a weekend treat, well it’s so delicious you don’t need a reason to bake this cake.  My photos don’t make justice to this cake if you love coconut this is for you. I baked this cake a fortnight ago but, as I was prepping up for Diwali I couldn’t post it.

I am a bit of a health freak, I stopped baking regularly once I realised I was making my family eat too much unhealthy stuff, I started looking for things I could change to make it bit healthier say if not 100% at least to some extent, when I decided I started changing flours then how I could cut down on fat and refined sugar.  The thing which I still am unable to compensate is Sugar, my family have come to terms with flours and fat but not with sugar, they are fine with unrefined sugar but I am not allowed to reduce itJ.  So, I can’t do anything about it unfortunately.  When I shop I keep looking for different ingredients I can bake with one such product I had an eye for a long time was Coconut flour, I was always tempted to buy and try it out but somehow I kept postponing.  Probably I was waiting for a good Organic product as this one.

These days people have started thinking about their diet seriously, they are switching on to gluten free, dairy free, egg free, paleo diet etc.  So, here is your stop for Organic products to buy online which is worldwide shipped with a full postal guarantee.  I was so happy to receive emails telling me, its dispatched and when it will arriving then another email telling me when it will be delivered and who is delivering it, his name and what time!  Isn’t it fantastic?

Somerset is a county in South west England, and is known for its beautiful country side with rolling hills and is a beautiful country side.  Here in Somerset is Glastonbury is not just famous for a musical festival but also Indigo Herbs who are online suppliers of organically developed healthy/alternative life style products bringing about natural health products of the best quality as their website states.    They have brought about products for all kind of life style, organic blends which can be used as substitutes for different kinds of food diets.

As this was the first time I was using Coconut flour in my baking I had to do some research on how to use it, lots of people said it’s a very highly absorbent flour, some of them said you need to use a tried and tested recipe to get a perfect bake, it all scared me a bit, but as I had already decided to go with it.  I gave it a go, Coconut flour is a unique non-grain fibre rich protein highly absorbent flour.  Coconut flour is made from coconut milk when it is pressed the left over coconut bits that is the solid which is left over is dried over at low temperature and ground to produce a soft fine powder.  So we all know about coconut flour now let’s get baking with it.

Ingredients:
100grms Samai flour(little millet)
75 grms Sorghum flour ( Jowar)
40 grms Organic Coconut flour
145 grms Caster sugar
40 grms Organic Coconut sugar
150 grms Coconut milk
150 grms Pineapple puree
¼ Cup Organic extra virgin Coconut oil
¼  Cup Olive oil
1 ½ tsp Baking powder
½ tsp Baking soda
3 Eggs
3 tbsp Pineapple Juice

For the Chocolate layer (Optional)
20 grms Coco powder
2 tbsp coconut sugar
1 tbsp of Pineapple juice

For the Icing:
1 Cup Icing Sugar sifted
1 tbsp Pineapple juice
¼ cup desiccated coconut

METHOD:
Preheat the oven to 180°C / Gas mark 4, Grease a Bundt cake with any of the gluten free flour about I mixed it with a bit of coconut flour as well.
In a bowl mix all the dry ingredients millet flour, sorghum flour, Baking powder and Baking soda sieve well and keep aside.
In another bowl mix the wet ingredients Coconut sugar, Caster sugar, coconut milk, Pineapple puree, coconut oil and olive oil blend them well together
In a bowl break one egg at a time and beat them well adding both the sugars until fluffy to this add the wet ingredients until smooth.
Completely incorporate the dry ingredients with the help of a spatula.
I made a Chocolate mixture using the ingredients above the chocolate layer heading.
Pour in the cake batter into the prepared Bundt tin in two parts layering the Chocolate mixture.
Bake this for about 55 minutes or until a tooth pick comes out clean when inserted near the tube of the tin.
Let it cool then release the cake around tap gently and unmold it from the pan onto a wire rack.
In a bowl combine the Icing sugar with the pineapple juice until it is thick and runny, pour this over the cooled cake allowing it to drip it down the sides of the cake then sprinkle some desiccated coconut over it to get a more coconut flavour if you prefer otherwise just leave it as it is.

Somethings to note:
Please check your oven as my oven very heated up I bake my cakes in Gas mark 3, I have mentioned above the usual cake baking temperature.  I baked my cake for 55 minutes.
I was just thinking I shouldn’t have used chocolate layer this way next time I would completely make it a chocolate cake or a marble swirl cake.
I have cut a circle in a cardboard using a Bundt pan and a hole in the middle and insert it into the tin, this helps the cake sliding on to the board nicely.
I have given 3 tbsp of pineapple juice don’t wonder why I have not said anything about it, as the batter had become slightly thicker than I wanted it to be I used it to thin it down.
I used Canned Pineapple and the juice from it, if you are going to use fresh pineapple just check if they are sweet otherwise you might end up with a sour cake and your sugar wouldn’t match it.
I have used canned coconut milk as well, buy the best product I did not use the water but the thick cream on top when you open it.
Hope you Enjoy baking this cake, My family and friends told me that it was very moist for a gluten free flour and they could never think it was a gluten free.  If you bake this cake do write to me and tell me how it turned out

Print

Gluten free, Dairy free, Coconut flour Pineapple cake

Gluten free, dairy free Coconut flour pineapple cake, rich and moist delicious cake

Course Dessert

Cuisine International

Prep Time 30 minutes minutes

Cook Time 55 minutes minutes

Total Time 1 hour hour 25 minutes minutes

Servings 8

Author Jayasri

Ingredients

• 100 grms Samai flour little millet
• 75 grms Sorghum flour Jowar
• 40 grms Coconut flour
• 145 grms Caster sugar
• 40 grms Coconut sugar
• 150 grms Coconut milk
• 150 grms Pineapple puree
• ¼ Cup Coconut oil
• ¼ Cup Olive oil
• 1 ½ tsp Baking powder
• ½ tsp Baking soda
• 3 Eggs
• 3 tbsp Pineapple Juice
• For the Chocolate layer Optional
• 20 grms Coco powder
• 2 tbsp coconut sugar
• 1 tbsp of Pineapple juice
• For the Icing:
• 1 Cup Icing Sugar sifted
• 1 tbsp Pineapple juice
• ¼ cup dessicated coconut

Instructions

• Preheat the oven to 180°C / Gas mark 4, Grease a Bundt cake with any of the gluten free flour about I mixed it with a bit of coconut flour as well.
• In a bowl mix all the dry ingredients millet flour, sorghum flour, Baking powder and Baking soda sieve well and keep aside.
• In another bowl mix the wet ingredients Coconut sugar, Caster sugar, coconut milk, Pineapple puree, coconut oil and olive oil blend them well together
• In a bowl break one egg at a time and beat them well adding both the sugars until fluffy to this add the wet ingredients until smooth.
• Completely incorporate the dry ingredients with the help of a spatula.
• I made a Chocolate mixture using the ingredients above the chocolate layer heading.
• Pour in the cake batter into the prepared Bundt tin in two parts layering the Chocolate mixture.
• Bake this for about 55 minutes or until a tooth pick comes out clean when inserted near the tube of the tin.
• Let it cool then release the cake around tap gently and unmould it from the pan onto a wire rack.
• In a bowl combine the Icing sugar with the pineapple juice until it is thick and runny, pour this over the cooled cake allowing it to drip it down the sides of the cake then sprinkle some desiccated coconut over it to get a more coconut flavour if you prefer otherwise just leave it as it is.

Notes

Please check your oven as my oven very heated up I bake my cakes in Gas mark 3, I have mentioned above the usual cake baking temperature. I baked my cake for 55 minutes.
I was just thinking I shouldn’t have used chocolate layer this way next time I would completely make it a chocolate cake or a marble swirl cake.
I have cut a circle in a cardboard using a Bundt pan and a hole in the middle and insert it into the tin, this helps the cake sliding on to the board nicely.
I have given 3 tbsp of pineapple juice don’t wonder why I have not said anything about it, as the batter had become slightly thicker than I wanted it to be I used it to thin it down.
I used Canned Pineapple and the juice from it, if you are going to use fresh pineapple just check if they are sweet otherwise you might end up with a sour cake and your sugar wouldn’t match it.
I have used canned coconut milk as well, buy the best product I did not use the water but the thick cream on top when you open it.

Thank you Indigo Herbs for sending me these products. All the opinions is my own and are under no influence.

The post Gluten free, Dairy free, Coconut flour Pineapple cake appeared first on My Veg Fare.

Hi Everybody, Hope you are all doing well, thank you all for still visiting me and leaving your valuable comments which has always been a big inspiration for me to come back to blogging. It's been more than a year and I haven't blogged ever since, been through lot of things and, as they say “Old wine in a new bottle” finally here I am with a new domain name and my own website, which is still under construction.

As the days go by I will try my best to make this site more user friendly and post all the things I have cooked and baked this past year which I have captured with my new found love, yes that’s right, my new camera which my Hubby presented me with on my last birthday, I am slowly learning everything about it, still toggling around, trying to learn how things work. WordPress and Canon are two new things I need to master... ahem, not really but, I will try my best!

I was pondering about what to write about in my first post, and wasn’t sure when this was going to happen either, and I guess everything seemed to take its own course. Today is somebody’s birthday; this person is very special to me in every way, so I decided I will dedicate my first post to this person in my life.

I hadn’t decided of cooking anything special as that person will not be able to eat what I have cooked, but my daughter decided otherwise, saying “It’s ok mum, you make something sweet and I’ll eat it”. So I decided to make this sweet (as a last minute plan) and had to take a quick photo of this (Photo courtesy: my dear daughter) and she decided I should post it today, start with a sweet note and make this my first post on the website!

Some things are my favourite when it comes to food; I love all kinds of fruits and vegetables, but, if somebody asks me which fruit you like I always say its Pineapple, I love pineapple and it is a versatile fruit for me, I just use it all kinds of sweets and savoury dishes I prepare, I just love the smell when it is cooked or baked or just eaten raw. How much do you love this fruit? Tell me how you use it in your cooking I would love to learn more ways of using it. Pineapple is one such fruit which is very good for your health too. Will update a few things I have read and googled about it soon watch this space.

Coming back to this recipe this is the usual Rava Kesari we make at our homes,  Here I have used Rice and instead of Rava(Semolina). It’s easy to make and tasty to relish.

Recipe Source: Original
Cooking time: 30 to 40 minutes
Serves: 3

INGREDIENTS:
1/3rd Cup Rice
3/4th cup Grated Pineapple
1 ½ cup Sugar*
1 tsp of Cardamom powder
Few strands of Saffron
Pinch of edible camphor
1 ¼ Cup Water
½ Cup Milk and 3/4th cup water
¼ cup Ghee

Garnishing:
2 tbsp Ghee
8 to 10 Dry Grapes (raisins)
8 to 10 Cashew nuts Broken

METHOD:
I used ½ of Pineapple and I got around 3/4th cup of grated pineapple, heat a tbsp of Ghee and add the pineapple with the juice and allow it to cook in a low flame, meanwhile in a pressure cooker cook the washed rice with ½ cup milk and ½ water and keep aside.
While you are preparing these in another bowl add sugar and 1 cup water and allow it to boil to a single thread consistency. Once it has reached single thread take it out and pour it into the wok which has pineapple cooking in it, Meanwhile your cooker would have cooled down as well, add cooked rice into it and keep stirring add another 2 tbsp of Ghee and cardamom powder and edible Camphor into it, a few minutes later you will notice they all come together and leave the side of the wok, just like a halwa consistency. Take it out immediately from the stove and keep aside.
In a small wok heat one or two tbsp of Ghee fry dry Grapes (raisins) and Cashew nuts once they change colour add it to the pineapple Rice Kesari
Serve warm or cold as you like.

NOTES:
*Increase or decrease Sugar depending on the sweetness of the pineapple
Edible Camphor should not be used more than a pinch as the smell is quite strong, if you don’t get it where you live you can omit it.

This recipe is linked to Hearth and Soul Blog Hop of Swathi, check out this link for loads of Recipes linked.

The post Pineapple Rice Kesari appeared first on My Veg Fare.

Hello everybody, Hope you are all doing well, Yes it's Monday, I think some of us suffer from Monday blues right ? well, not for me :), definitely at least once a month I am very excited, happy and curious why ? why ?..,  Wondering how come I don't feel it, lots of things and once in a month it is  definitely something I truly enjoy it is just because of SRC!!!..., Yup!, It is The Secret Recipe Club reveal day today.., isn't it fantastic...

Every month the Second Monday is SRC time..., and you will definitely see a post from this blog..., Coming to today's post..

My hostess Suzanne who assists Amanda our Founder for this club assigned me to this blog by Sarah 's blog biking and baking, Basically Sarah has brains, beauty, creativity and passion and etc..,, She is beautiful young woman, being a doctor, loves biking and baking :)), You can find loads of vegetarian and vegan recipes in her blog, Yup, you are right , I had a tough time choosing what to try out.., though I don't have neither beauty nor brain but just the passion for baking, I seem to always get attracted to bakes in everybody's blog had a lovely time going through so many of her recipes, She even talks about nutrition and healthy aspects in her cooking and baking, going through her blog one thing I kept went going back to..., it was this recipe, you might wonder what's so big deal about it.., well, everybody has a weakness and I have this weakness for pineapple, I always bake Pineapple pastry and enjoy it so much, I used to buy pineapple pastry even in India, before I was baking on my kids B'days, My kids love it too.., My twins have already told me I have to bake a pineapple pastry on their birthday as I made one for my eldest !!, I know every one of us is crazy about this fruit.., and at last now you know why I chose this recipe.., It was not just the recipe but those pineapple flowers she had made attracted it more..

The next thing was talking about the spring and sunshine, even though we have not got our full dose of summer here, now and then the sun peeping through the black clouds and reading through the recipe about the morning sun, run,shine and these pretty cup cakes with a little reddish yellow and the beautiful tasty flowers will definitely diminish the Monday morning blues out of your mind... make it, taste it and enjoy it.. Thanks sarah for this lovely recipe and thanks to our SRC Hosts.

Check out her blog for the original recipe of these Pineapple cup cakes., as I changed a few things as I did not know where to find Earth balance products, as this was a Eggless recipe I could easily adapt, I changed the flour, you can use completely plain flour instead if you are going to try my recipe.

PINEAPPLE EGGLESS CUP CAKES

INGREDIENTS:

3/4th (96 grms) Cup Plain flour

3/4th (96 grms) Cup Rye flour

2 tsp Baking powder

1 tsp Baking soda

pinch of salt

1/2 Cup Sugar

1/4 cup Sweet Freedom 

2 Apples (181grms without peels 169 grms without the pith )

1 tbsp Vinegar

1 tsp Pineapple flavouring

1 tbsp Flax seed powder
3 tbsp hot water

1/4 Cup Milk

1/4 to 1/2 cup Pineapple juice

Ingredients for Making flowers

1/4 Cup Sugar

1/4 Cup Water

12 Pineapple rings

METHOD:

To Make Pineapple Flowers

First of all we need to make these pineapple flowers, Using a cookie cutter cut pineapple rings just like shown below or you can even buy ready made tinned pineapple rings cut these rings into 1/4'' slices ( I mean not too thin not too thick slices ).

In a bowl take 1/4 Cup Sugar and 1/4 Cup water and allow it boil when it is boiling add 3 Rings at a time and cook it for 2 minutes then carefully remove it on to a baking parchment do this for all the rings.

Bake these rings in a oven at Slow cook mark that is below Gas mark 1, it took 1 and 1/2 hours for me to make these beautiful rings.

Remove them from the oven and allow it cool.

To Make Pineapple Cup Cakes
Preheat the oven to Gas Mark 2 ( Sorry I don't heat the oven to the original temperature),
Line 12 Muffin tins with cup cake liners, spray some oil or you can just leave it as it is ..
Measure the flours ( Plain and Rye ) to this add, Baking Soda, Baking powder and salt, sift them well combined and keep aside
Peel, core and chop the apples, put them in a bowl of water with a tsp of sugar so they don't change colour.
Take 1 tbsp of Flax seed powder with 3 tbsp of Hot water then add apple pieces, vinegar and  milk blend them all in the mixie / food processor it turns into a smoothie kind of consistency.
( if you had not added vinegar, it would have become a fantastic smoothie !!)
In a large bowl, add this smoothie, to this add sugar, Sweet Freedom and mix well until well blended, to this add the sifted flour, until well incorporated.

Pour this batter into the cup cakes 3/4 th, take a pineapple ring, twist into a flower like and insert it into the batter.
Bake these cup cakes to 25 to 30 minutes, or until a skewer inserted comes out clean.
Remove these from the oven once baked, when it is still hot spoon pineapple juice into them so they would observe it quickly, take them out of the muffin tins and cool it on a wire rack.
If you want you can top it with Butter cream frosting or just eat it ...
Yummm yum yum.....

Hope you enjoy it as we did....

Check out all my other blogger friends who are joining me in this challenge.....

The post Pineapple Eggless Cup cakes with Rye flour appeared first on My Veg Fare.

Hi everybody, Hope you are all doing well, me.. ?, Oh! no I will tell you :), bloging is not jsut just about blogging food that's what I have come to know, because I keep writing to you all about  my troubles too. When I joined this Eggless Baking Club I thought I will not hold them back, baked this cake as soon as possible but could not post it right on time.., As always left it right to the last, and when time to post it, It just happened very  simple because I could not sit in front of the comp because of severe cervical spondylosis., good luck to me, Hopefully, I will finish this post today completely.
Gayatri of Gayatri's cook spot started this Eggless baking and I joined in with her and she asked us to bake this Coconut cake and told me to do whatever I want with the main Ingredient that is coconut as a must and no eggs.., If you would like to join her in the venture drop a line to her.
If you are a regular reader of my blog you would have certainly noticed that I love baking eggless,  and here I go with my recipe substituting eggs. Bascially the cake had 3 eggs and the recipe was from indobase.

QUINOA - BARLEY EGGLESS COCONUT CAKE





INGREDIENTS:
100 gms Quinoa flour
100 gms Barley flour
40 gms Plain flour
3/4 th Cup Sugar
50 gm Butter
4 tbsp Coconut oil
1/4 tsp salt
1 and 1/2 tsp Baking powder
1 tsp Baking soda
1/4 cup Silken Tofu
1/4 cup Milk
4 tbsp Pineapple juice (optional otherwise use 1 tbsp Apple cider)
1 tbsp Vanilla sugar
80 gms Apple ( I used 1 apple peeled and cored)
100 gms (50-50 sweetened & unsweetned desiccated coconut)
80 gms Pineapple pieces (optional)

METHOD
Preheat oven to Gas Mark 4/180-175 degree Celsius**
Grease a rectangular tin and line with a parchment paper
First of all take all the Dry Ingredients such as the flours, Baking soda, Baking powder and  salt, combine all of them well together, sieve it at least three times and keep aside.
Blend Tofu, apple and milk well, In a large bowl take melted butter and sugar cream them together until well combined to this add the blend tofu mixture, add vanilla sugar and combine them all well together.
Pour this liquid mixture into the dry ingredients and blend them well together, here add pineapple pieces ( I used tinned pineapple juice and pieces ) as always do not over mix the batter as it is an Eggless cake.
Pour this cake batter into the tin and bake for 30 to 35 minutes until a skewer comes out clean.

**My oven is slightly showing different temperatures, so I usually bake my cake on Gas Mark 3, so My cake was white in colour, when I increased it a bit more it started giving colour to the cake, so it is better to know your oven and bake the cake.
Once baked take it out of the oven and leave it on the wire rack for 5 minutes then invert the cake on to the wire cake until it cools down, then turn it around and slice them into pieces and serve it.

The post Quinoa - Barley Eggless Coconut Cake for eggless Baking appeared first on My Veg Fare.

NANAS LEMAK (PINEAPPLE IN COCONUT CREAM)

INGREDIENTS:
1 Small pineapple (around 2 cups of chopped Pineapple pieces)
2 tbsp of Oil
1 and 1/2 cup of Coconut milk (I used ready Creamed coconut tin)
2 cups of water

SPICE TO PASTE

INGREDIENTS:
2 Red chillies
4 Green chillies
2 Lemon grass
6 to 7 Small Onions (or shallots if using may be 3 would be enough)
1/2 tsp Turmeric powder
1'' Galangal
1 tbsp of Kaffir lime powder
2 cloves of Garlic

METHOD:
Make a smooth paste of all the Ingredients under Spice to paste.
In a bowl cook chopped pineapple in enough water until soft.
Take a large wok, heat 2 to 3 tbsp of oil, add the smooth paste and fry for few minutes in a medium flame until the oil oozes out (I really did not do it till that, I am so impatient short of time, but did fry it for few minutes until I felt a lot of water content is draining out).
Now add the cooked pineapple pieces with the water (adjust water to make it a gravy) to the cooking gravy mix well add salt and allow it to boil, until all the raw smell disappears.
Now add the coconut milk, mix well and give it an other go for few minutes, in a low flame, stir in now and then, add required quantity of salt.
Mix well and put off the stove. make it into a Gravy consistency.
I garnished with coriander leaves, I do not know if they use coriander leaves.
I made chappatis to go with it and everybody loved it.

NOTES: Galangal looks more like Ginger, remove the skin. Slit open the first skin of the Lemon Grass and use the tender stem of that. I did not have Kaffir Lime Leaves so used the Dried ones.

This Pineapple curry goes to Aipi and Priya's Bookmarked Recipes and Hearth and soul too.,...

The post Nanas Lemak (Pineapple in Coconut Cream) appeared first on My Veg Fare.

Rasams are usually made out of dals and lentils, with Tomatoes and Tamarind for the tanginess and with all the exotic, aromatic and medicinally valued Indian Spices. There are so many different kinds of Rasams these days with all sorts of ingredients, veggies and fruits. I feel this one gives you an exotic touch to your rasam, as I love pineapple in any form, The sweetness and tanginess gives it a lovely flavour and a good taste too. This is one of the rasams which has a sweet taste in it.., without adding sugar or jaggery to it, very easy to make and very tasty too.., Here is the procedure to make this lovely rasam, Here in this rasam Pineapple is used instead of Tomatoes.

PINEAPPLE RASAM

Ingredients:

• 1 cup pineapple
• 1/2 cup Tuvar dal
• 3 to 4 flakes of tamarind (marble size)
• 1/4 tsp of turmeric
• 1 & 1/2 tbsp Rasam powder (of your choice and as required according to your taste)
• 3 to 4 sprigs of coriander leaves
• 1 sprig of curry leaves
• salt as required

Seasoning:

• 1 tsp of oil (or Ghee - Clarified butter)
• 1/2 tsp of mustard seeds
• 1/2 tsp of cumin seeds

METHOD:

1. Cook the chopped pineapple pieces in 2 to 3 cups of water until they are done, Meanwhile pressure cook tuvar dal with turmeric in a cup of water till soft and keep aside.
2. soak tamarind in warm water and squeeze the juice out of it. 
3. In a vessel with a cup of water allow the tamarind extract to boil so the raw smell of the tamarind disappears then add rasam powder allow it to boil, then add the cooked tuvar dal let it keep on boiling
4. Meanwhile take the cooked pineapple into a sieve with the water and squeeze all the juice out of them and discarding the pulp.
5. Add this pineapple extract to the juice and allow it to boil for very few minutes in simmer, keeping the flame low, so that the pineapple absorbs the spices and everything in the rasam
6. Meanwhile in a small kadai heat oil and add the seasonings, add this to the rasam, garnishing with chopped coriander and curry leaves and allow it to stay on the stove for another 2 minutes, put off the stove and it is now ready to served with rice and a dollop of ghee or drink it just like that.

I have mentioned about Rasam Powder, you can use even the store bought ones available in Asian shops or you can make your own, Here is one quick recipe for making a rasam powder

RASAM POWDER

• 1/2 tsp pepper corns
• 1 tsp coriander seeds
• 1/2 tsp cumin seeds
• 1 tsp Bengal gram dal
• 1 tsp Tuvar dal
• 4-2 Red chillies (Guntur-Badgi)
• 1/4 tsp asafoetida
• 4 to 5 curry leaves
• 1/4 tsp turmeric powder

METHOD: Fry all the ingredients mentioned above except for cumin and  turmeric powder, with a 1/2 tsp of oil and when cool grind them into a powder with cumin and  turmeric powder, add this to the rasam making it into a paste or use it just like that.

FEW TIPS:
Tamarind Juice : For a quicker method, You can just warm it in a microwave for a few seconds and can squeeze the juice immediately. Discard the pulp and seeds if any. (These days you can buy tamarind which are quite cleaned without any seeds and other things in it ).
After adding pineapple do not boil Rasam for a long time it might turn very sour

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