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Monday, February 15, 2010

Pineapple Menskai/ Pineapple Curry

 
Pineapple Menskai/ Pineapple Curry

Today while having Pineapple Juice suddenly I remembered one of my favoriate dish of my native place Mangalore made out of Pineapple.

Pineapple Meskai is one of the renowned  fruity dish of coastal  Karnataka especially in South Kanara  region.  Coconut and curry leaves are common ingredients to most Mangalorean Curry.  This dish can be made out of Mango also. So enjoy this fruity ,spicy and  juiciness of Pineapple in a different way.
 

Ingredients

Pineapple -1 Cup Pineapple diced

Fresh Cocunut- ½ Cup

Jaggery/ Brown Sugar- ½ Cup

Fenugreek Seeds- ¼ tea Spoon

Coriander Seeds – 1 Tea Spoon

Red Chillies – 3 to 4

Green Chillies – One slit

Mustard – ½ Tea Spoon

Curry Leaves – 3 to 4

Oil- 2 Table Spoon



Method



1.      Sauthe  Fengreek seeds , Sesame seeds,Coriander Seeds, Red Chillies and grind them along with Coconut to make a fine paste.

2.      In a pan heat some oil add Mustard seeds. When it starts flutter add Curry Leaves, Green Chillies  and Hing.

3.      Add the Diced Pineapples and Jaggery and heat it for some time with little water

4.      Once it is little cooked add the Coconut Paste to it.

5.      Add Salt depending upon taste.

6.      Allow to heat it for some time .

7.      Ready to eat .




Wednesday, February 3, 2010

Stuffed Bitter Gourd/ Stuffed Karela


Hi Friends I am back with another recipe. I guess many of us don’t want to draw close to this vegetable. But  there is nothing wrong in giving a try. As they say “Life at best is bittersweet.” In the same way this recipe is a little bitter yet pleasing to the senses.


By the way Bitter gourd has found to have great medicinal value especially for diabetes and it’s an effective blood purifier.




 
Ingredients
Bitter Gourd -3 Medium Sized
Tomato -1 Big Finely Chopped
Onion – 1 Big Finely Chopped
Garlic  Cloves -  Two Finely Chopped
Cumin- ½ tea spoon
Coriander Powder – 1 Teaspoon
Red Chilli Powder – 1 Teaspoon
Kashmiri Red Chilli Powder – 1 Teaspoon
Sugar – 2 Tea Spoon ( Optional)
Turmeric – A pinch
Oil – 2 Tablespoon
Salt – According to taste
Method
1.      Slit the Karelas lengthwise and remove the seeds out of it.
2.      Rub the skin and the inside of the Karela with salt. Set aside for an hour. Later drain out the salted water by squeezing it.


                                        

 
For Stuffing

1.      Heat oil in a pan add cumin seeds when the oil gets hot and allow the cumin seeds to flutter.
2.      Add finely chopped garlic and onion.
3.      Add tomatoes when the Onion gets soft.
4.      Add Turmeric, Coriander, Sugar and redchilly powder to the masala.
5.      Add salt and keep it aside.

6.      Fill the stuffing inside karela.
7.      Heat the pan and put some oil and put the stuffed karelas on the pan.

8.      Roast them for some time and add water to it.
9.      Close the lid and allow them cook for some time till the water gets dried. Cook karela on both the sides.
   10.    Stuffed Karela is ready to eat