Showing posts with label Pineapple. Show all posts
Showing posts with label Pineapple. Show all posts

Thursday 1 September 2016

Tea time Pineapple Compote and Chia Cake...

This cake is an experiment in my kitchen. I have used Pineapple compote and Chia seeds. I had some pineapple compote left in the fridge. It's a soft and moist cake. There are pineapple pieces with every bite.  
250 grams Self Raising Flour 
175 grams Caster Sugar 
1 tsp Roasted Chia seeds 
4 tbsp Pineapple Compote 
10 drops of Pineapple essence 
150 Ml Water 
3 Eggs 
100 grams Butter 
50 grams Olive oil 

Take 1 medium and small bread loaf tin. Grease it with butter and keep it aside. Take a small pot. Add the compote and water. Let it come to a boil and then simmer for 2 minutes. Add the butter and oil. Let the butter melt. Switch off the flame. Let the mixture cool down. Take a mixing bowl. Break the eggs. Beat it for a minute. Add the sugar, beat it till it becomes fluffy and the sugar is completely dissolved. Add the pineapple essence and pour the liquid mixture gradually while beating it. Add the flour in three parts and beat it well. Add the roasted chia and finally beat it for few seconds. Preheat the oven at 180 degrees celcius. Pour the batter into the greased moulds. The batter should be 1/2 the quantity of the mould. Bake it at 180 degrees celcius for 35 to 40 minutes. Check it with the toothpick. If it comes out clean then the cake is done. Remove it from the oven and cool it completely before slicing. 

P. S. If you are using All Purpose Flour then add a tsp of baking powder.

Wednesday 17 August 2016

Fresh Cream Pineapple Birthday Cake (Eggless ).....

Ordered by a wife for her beloved husband on his birthday... 
This is a fresh cream cake with pineapple compote in the centre and pineapple juice infused in the cake. The roses and other decorations are made with fresh cream...(Eggless)....

Pineapple Sponge Cake...
100 grams All Purpose Flour 
50 grams Milk Powder 
1/2 tsp Soda bicarbonate 
1 tsp Baking powder 
75 grams Caster Sugar 
1/2 tbsp Pineapple essence 
150 grams Butter Milk  (Milk and 3 tbsp Curd mix )
50 grams Butter 

Take a mixing bowl , add sugar and butter. Beat it till fluffy. Add 4 tbsp butter milk. Beat it. Add the pineapple essence. Beat it. Add milk powder. Beat it. Add the half the butter milk and flour. Beat it. Add the remaining butter milk, soda bicarbonate and baking powder. Beat it well. Take a baking pan. Grease it. Preheat the oven to 180 degrees celcius. Pour the batter into the greased baking pan. Tap the baking pan. Bake it at 180 degrees celcius for 30 minutes or until the toothpick comes out clean. Cool it completely before frosting. 

Pineapple Compote...
1 small size or 2 cups  Pineapple chopped 
1 cup Sugar 
1/2 cup Water
2 Pinch of Salt 

Take a pan, add sugar, water and salt. Boil it and then let it simmer for 5 minutes. Add the pineapple pieces and let it simmer for 5 minutes or till the pineapple are tender. Remove the pineapple pieces from the juice and keep it aside. Let the juice simmer on low flame till it recuces to 1/4 it's quantity. Pour the juice on the pineapple. Cool it down before using.

Thursday 21 January 2016

Chinese Pineapple, Cottage Cheese With Cashewnuts

Chinese Pineapple, Cottage Cheese With Cashewnuts

For the sauce
2 tbsp Rice wine (optional)
1 tbsp Vinegar
2 tbsp Soya Sauce
2 tbsp Honey
2 tbsp Tomato Ketchup
1/4 cup Water
2 tbsp Cornflour
1⁄4 tsp  Chinese five spice powder
Salt to taste

Mix all the above ingredients together.

For the Chinese Pineapple Cottage Cheese With Cashewnuts
250 grams Cottage cheese cubes
1/2 cup Spring onions chopped
1 Onion cut into cubes
1 Green Capsicum cut into cubes
1 cup Pineapple cut into cubes 
1 tsp Ginger finely chopped
4 Garlic cloves chopped
1 tbsp Red Chillies sliced
1/2 cup roasted Cashew nuts
3 tbsp Sesame seed Oil

Fry the paneer in the oil, remove and keep it aside. Add the onion, ginger and garlic. Saute till the onions are translucent. Add the capsicum, chillies and pineapple. Stir for 3 minutes, add half of the spring onions , cottage cheese and cashew nuts, stir for 2 minutes.  Add the sauce and on high flame stir fry till the sauce thickens up. Add the remaining spring onions to garnish. Serve hot.

Tuesday 13 October 2015

Durga Utsab and Feasting..... Vegetarian Platter

Durga Utsab and Feasting..... Vegetarian Platter 

Durga Puja (Worship of Goddess Durga ) also called Durgotsab. It is a popular festival of Bengal. It is celebrated in the eastern region of India and now celebrated world wide. The main days of Durga puja according to the traditional Hindu Calander are Shashthi, Maha Saptami, Maha Ashtami, Maha Nabami and Bijoya Dashami which is within the 9 nights and 10 days of Navaratri.The word Navaratri means nine nights in Sanskrit, Nava meaning nine and Ratri meaning nights. During these nine nights and ten days, nine forms of Shakti/Devi are worshiped. The 10th day is Vijayadashami or Dussehra. This fortnight is called Devi Pokkho (Fortnight of the Goddess). The fortnight ends on Kojagori Laxmi Puja “Worship of Goddess Lakshmi on Kojagori Full Moon Night.
           Apart from the magnificent Puja Pandal set up, the sound of the Dhak (sound of the drums played during the Arati) and Dhunachi Nach (one of the form of Arti, dancing with the incense burner) and dressing, feasting is an important part... After the Debi Puja is the Pet Puja... Mornings people go to the Pandals to give Pushpanjali (Flower offering to the Goddess) on an empty stomach.Thereafter begins the feasting of the day. The food stalls in the pandals are open from morning selling, Vegetable Chop, Muchar Chop, Luchi and Dal Puri with Aloor Tarkari, and some of the sweet dishes like Rasgullas, Kalojam, Mihidanar Laddu, Pantua, Rajbhog etc. Afternoons lunch is usually the Bhog Prasad (Food offering to the Goddess and distributed amongst the people). It consist of Khichudi, Labra, Begun Bhaja, Chutney, Payesh and a Sweet dish. Nights are the visits to different Pandals and celebrating with friends and family. Enjoying the Pandals, Adda (is a form of intellectual exchange among members, who were originally of the same socio-economic strata)and Food. Mughlai Paratha, Chop, Ghugni, Jhal Muri, Phuchka, Luchi Aloor dum, Ilish Mach Bhat, Mutton Biriyani and off course no celebration ends with out sweets. The last day of the festival Vijaya Dashami is celebrated with Shindur Khala (For Bengali women, this last ritual — Sindoor Khela or Sindoor Utsav — holds much significance. The sindoor is a symbol of married life.It is first apply on the idol of Goddess Durga and then on other women while wishing them a happy married life and good luck. The origins believe that the goddess is heading for her in-laws’house. So,a royal treatment is given to Her.)There after immersion takes place and the Vijaya Dashami is concluded with KolaKoli. Greeting and respect to elders and love to young ones in the family and feasting on good food. Mutton Curry and Rice or Palau is made on that day with varieties of Sweets.
I have made some of the pure vegetarian dishes with out onions and garlic for the Durga Puja celebration at home. This dishes are different from the traditional dish prepared during the festival.
From left to Right...
Saag Bhaja usually spinach leaves are stirred fried with salt and turmeric powder. I have fried Dill leaves.
Muger Dal Bata
Kasundi diye Pholkopir Roast
Gandharaj Lebu ar Dhonepata diye Chana
Kacha Kolar Bora (Raw Banana Kofta)
Pineapple and Khejurgurer (Date Jaggary) Baked Sandesh

Muger Dal Bata (Mung Dal Paste)
For the Paste
1/4 Cup Coconut grated
1 tbsp Mustard Seeds
1/2 tbsp Poppy seeds
1 Or 2 Green Chiilies
Salt to taste
1/2 tsp Mustard Oil
Blend all the above ingredients into a thick paste. Keep it aside for 15 minutes.
For the Muger Dal
1 Cup Moong Dal
1 Or 2 Chilli Chopped
Salt to taste
Few Coriander leaves Chopped
1/4 tsp Mustard Oil
Soak the dal for 15 minutes. Remove the water from the dal.  Grind the dal into a coarse  paste, while grinding avoid adding water. Take a Malmal cloth, add the dal paste on the Malmal cloth, tie the cloth tightly, steam the dal till cooked. Once cooled, take the dal out of the cloth in a mixing bowl, add the chopped chillies, paste, salt to taste, mustard oil and few chopped coriander leaves. Mix it well. For garnishing add few drops of Mustard oil and chopped coriander leaves.

Kasundi diye Pholkopir Roast (Cauliflower roasted in Kasundi)
For the Kasundi
1 small Raw Green Mango pieces
3 Green chillies
3 Garlic cloves (optional)
1tbsp Black Mustard seeds
1tbsp Yellow Mustard seeds
Rock Salt to taste
Pinch of Turmeric Powder
1 tbsp of Mustard Oil
Blend all the ingredients in a blender except for the mustard oil into a paste. Add little water to get a thick paste and blend it again. Now add mustard oil little at a time while blending. Store it into a glass bottle in the fridge. Let it stand for a day.
For the Cauliflower Roast
1 big Cauliflower cut into medium size florets
1 big Tomato cut into pieces
2 Capsicum cut into medium pieces
1/4 tsp Ginger paste
1/4 tsp Chilli paste
2 tbsp Curd
2 to 3 tbsp Kasundi
1/4 tsp Turmeric powder
1/2 tsp Cumin seed powder
1 tbsp Mustard Oil
Few Coriander Leaves chopped
Boil the Cauliflower florets and in 2 cups of water, adding salt to the water for 5 minutes. Drain the water out. In a mixing bowl add the ginger paste, chilli paste, curd, salt to taste, oil, turmeric powder and cumin seed powder and mix it. Add the cauliflower florets, capsicum and tomato pieces in the paste, mix it well and add the vegetables a glass baking tray, roast the vegetables for 45 minutes at 200 degrees Celsius in a pre heated oven. In between at a interval of 15 minutes, take the baking tray out of the oven and stir the vegetables. After the vegetables are cooked, take it out of the oven and garnish it with coriander leaves.

Gandharaj Lebu ar Dhonepata diye Chana (Cottage Cheese with Gandharaj lemon and Coriander leaves )
For the Paste
1/2 tsp Mustard Oil
1 Cup Coriander Leaves
1 or 2 Green Chillies
1 small piece of Ginger
1/2 tsp Cumin seeds
2 Dates Or 1/2 tsp Sugar
1/2 tspTurmeric powder
1 Gandharaj Lemon Juice
Before taking out the Juice of the Gandharaj lemon, remove the zest of the lemon. Blend all the above ingredients in a blender into a paste.
For the Cottage Cheese preparation
500 grams Cottage Cheese cut into pieces
1 Tomato cut into strip
2 Green Or Red Chilli slit
Coriander paste
Salt to taste
1 tbsp Mustard Oil
For Garnishing
Few Coriander leaves chopped
Zest of Gandharaj  Lemon
Take a wok, add oil. Let it heat. Add the tomatoes and the chillies. Sauté it for 2 minutes. Add the paste, stir and simmer for 2 minutes, add the Cottage cheese cubes and the salt, stir and cook for another 2 minutes, add 1/4 cup water and salt. Stir, cover and let it simmer till the gravy has incorporated well with the Cottage Cheese. Before serving, garnish with coriander leaves, lemon zest and few drops of Mustard Oil.

Pineapple and Khejurgurer (Date Jaggary) Baked Sandesh
1 cup Cottage Cheese
1/4 cup grated Khajurgur ( Date Jaggary)
2 tbsp Pineapple paste or chopped finely
Take a mixing bowl, mix the cottage cheese and the Jaggary well. Take a pan, add the cottage cheese mix with the Jaggary. On low flame cook the mixture well, add the pineapple paste, mix it well. Stir and cook for 3 to 4 minutes till the ingredients has incoperated well. Take a small lose base tart tins.  Add the Sandesh mixture in the tins. Bake the Sandesh at 180 degrees for 25 minutes in a preheated oven till the top has  browned.

Friday 5 June 2015

Pineapple Cake Pastry

Pineapple cake with fresh cream and white chocolate..
 Pineapple cake Pastry 
 Ingredients For the cake:
 2 cups flour 
2 tsp baking powder
 1/2 tsp Soda bicarbonate 
1/2 cup butter 
1 1/2 cups castor sugar
 3/4 cup curd 
1/2 cup milk 
1 tsp pineapple essence 
2x9 inch round
 For filling and coating the cake 
 1 cup canned pineapples chopped finely 
 1/2 cup canned pineapple juice
 1 cup fresh finely chopped pineapples soaked in 1 cup sugar syrup for a day 
3 cups Riches or any brand whipping cream
 1/2 cup or more icing sugar
 1 tsp Pineapple essence Cherries and white chocolate shavings for garnish
For the cake: Take butter and sugar and beat it well with a hand blender. Add pineapple essence and beat it once more. Mix the flour, soda bicarb and baking powder. Mix the curd and milk to make butter milk. Now add 1/2 of the flour and 1/2 of the butter milk and beat the batter in one direction... Add the remaining flour and little butter milk at a time and beat the batter. The batter should be thick and glossy. Grease the tin. Put the batter into the prepared tins. Bake in a pre heated oven for about 20 minutes at 180 degree Celsius. Cool the cake completely on a cooling rack before levelling and slicing in 3 layers. 
 For filling and coating... Whip the chilled cream with icing sugar and pineapple essence till it holds its shape. Place the lowest side of the cake on the plate upside down and sprinkle some pineapple juice, spread the cream and add few chopped pineapples on top. Repeat the same process till the top and the last layer of the cake is added. Sprinkle some juice on top layer. Add the cream and cover the cake neatly with the cream. Chill the cake in the fridge for 15 to 20 minutes before slicing into desired sized triangles. Garnish with cherries and white chocolate shavings. Chill the cake and serve.