Kerala Style preserved Pineapple Syrup

Ingrediants

1. Ripe Pineapple – 3 no. ( 1/2 Kg each )
2. Sugar
3. Citric Acid ( or Lime Juice ) – 1 Teaspoon
4. Pineapple Essence – 1 Teaspoon ( optional for aroma )
5. Yellow Food Color – 1/2 A Pinch
Preparation

Cut and blend the pineapple with very little water in the mixer. Boil it till the bubbles on the top disappear ( around 15 minutes ). Strain the juice using a big strainer ( ‘arippa’ ) and cloth. Take the same number of cups of sugar as the number cups of strained juice. Boil the sugar adding one cup of water in another bowl. Strain the boild sugar using a smaller strainer to remove any impurity. Mix with the strained juice and boil again. After cooling down , take a spoon of the syrup and dissolve the citric acid in it and then mix it well with the rest of the syrup. Do the same for the color and the essence.

Notes

Grape squash can also be made the same way, instead of essence use ‘Tonovin’ and Citric Acid is not required.

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Ingredients

1 Kodappan – 1 medium sized
2 Grated Coconut – same as the amount of chopped Kodappan
3 Green Chilly – 3 no.
4 Mustard
5 Small Onions
6 Curry Leaves ( Veppila )
7 Red Chilli Powder – 1 Teaspoon
8 Turmeric Powder – 1/4 Teaspoon
Preparation

Nicely chop the Kodappan and put it into salt water immediatly while chopping to remove the “kara” ( sap ). Drain the chopped peices using a strainer. Pour some vegetable oil and mix well ( ‘thirummuka’ )to remove the rest of the “kara”. Finally wash it clean with some water. ( Use gloves to avoid the ‘kara’ getting onto your hands )
Cook with little water, green chilli and salt for about 5 minutes.

Heat oil and mustard in another pan. Add chopped curry leaves and chopped onions to the oil and saute till brown.

Added grated cocnut, turmeric and chilli powder and saute for few minutes without burning the coconut.

Now add the cooked kodappan, mix well and simmer for some time.

Ingredients

1 Beef – 1/2 kg
2 Onion -3 no.
3 Capsicum – 1 no.
4 ginger -i small piece
5 green chilli-3 no.
6 garlic – 4 pieces
7 soya sauce – 1 tablespoon
8 tomato sauce – 1 tablespoon
9 chilli sauce – 1 teaspoon
10 pepper powder – 1 teaspoon
11 turmeric powder – 1/2 teaspoon
Preparation

Cook beef with ginger ,green chilli ,turmeric powder and salt in a pressure cooker with no water.Then boil it till the water disappear. Fry it in another pan with oil till it become black in color.Then saute 2,3 and 6 till golden brown with the remaining oil.Then add 7 ,8 and 9 and stir for some time and add the fried beef ..

This is a semi-dry preparation which is a mixture of all sorts of vegetables.
Serves 10

Ingredients :

Yam sliced thinly into 11/2″ length pieces – 1cup

Cucumber sliced lengthy into 11/2″ thick pieces – 1cup

Snake gourd sliced into 11/2″ length pieces – 1cup

Carrot sliced into into 11/2″ length pieces – 1/4cup

Long runner-beans sliced into 11/2″ length pieces – 1/2cup

Drumstick cut into 2″ length pieces – 2nos

Raw bananas sliced into 11/2″ length pieces – 1no

Mango pieces – for sour

Turmeric powder – 1/2tsp

Salt – to taste

Grated coconut – 1/2quantity

Green chillies – 5nos

Cumin seeds – 1/2tsp

Curry leaves – 2sprigs

Coconut oil – 3tbs

Method of Preparation :

Coarsely grind the coconut, green chillies and cumin seeds. Keep it aside.

Clean the vegetables. Heat 2tbs coconut oil in a thick bottom vessel. Add the vegetables and cook in a low flame. Do not add water. When it is done, add turmeric powder, salt and mix it well. Remove the vegetables from the middle and put sliced bananas and mango pieces and cover it with the other vegetables. When steam comes out, add the coconut paste and stir well. Remove from fire. Mix the remaining coconut oil and curry leaves in the avial.

Ingredients
3/4 cup rice flour
1/4 cup black urad dal flour
1/4 cup soya flour
1 teaspoon fruit salt
salt
1 cup water

Other Ingredients
1 teaspoon olive oil

Directions

• Mix all the three flours and salt with water in a mixing bowl to obtain a thin batter.
• Keep aside on the kitchen countertop for 30 minutes.
• When ready to prepare dosas, sprinkle the fruit salt on the batter. Mix gently.
• Heat a non-stick pan.
• Grease it lightly with oil.
• When it is hot, pour one quarter of the batter on the pan.
• Spread it out in a circular motion to make a thin dosa.
• Cook on one side, then pour a little oil along the edges so that it turns crisp.
• Fold over and serve.
• Repeat with the remaining batter to make 3 more dosas.
• Serve with low cal green chutney.