Pineapple Muramba
Almost a month back I
got the big pineapple from costco. I just remembered mom's pineapple muramba
and thought of giving it a shot. Called up mom and asked for recipe.. And it
turned out that it was quite easy to make it and hence prepared that night
immediately :)
Ingredients
5 Cups Fresh cut
Pineapple
3 Cup Water
1.5 Cup Sugar
Method
- Mix pineapple pieces with water such that it barely
submerges pineapple
- Cook the mixture over medium flame keeping a lid till
pineapple are cooked.
- Strain the mixture and separate out pineapple and water
- In same water mix the sugar and bring to boil
- With constant stirring keep heating water over medium
flame till it becomes 1 string consistency syrup
- Now add pineapple pieces and boil once again
- Let it cool down and refrigerate in the fridge
Notes
The muramba needs to be stored in fridge and it would stay for few months.
Good side dish to eat with chappati/paratha
I dont like too much of sugar syrup and hence the above recipe gives very less
sugar syrup mixed pineapple muramba.. If you like you can add another cup of
water + 1/2 cup of sugar to get traditional version which has more liquid
Aalu Gobi
Ajoy loves gobi so we always have it at home. This time I thought of trying something different that the usual preparations and end up preparing this dish
Ingredients
2 Potatoes
1 Gobi
1/2 Spoon Mustard
1 Spoon Jeera
1 Spoon Jeera Powder
1 Spoon Corriander Powder
1 Spoon Red Chilli Powder
1/2 Spoon Garam Masala
1/4 Spoon Turmeric Powder
1/4 Spoon Powdered Sugar
Corriander Leaves for garnishing
Salt to taste
Oil
Method
- Peel the potatoes and cut them in cubic shapes
- Separate out the florets of medium size from the gobi
- Heat oil in a pan and let the mustard and Jeera splutter in the oil.
- Add potato pieces and gobi florets in the oil and cook on medium flame with constant stirring.
- After 5 minutes add turmeric powder and keep cooking
- When the potato and gobi is almost done, add corriander powder, jeera powder, red chilli powder, garam masala, powdered sugar and salt. Mix well and cook till completely done
- Garnish with finely chopped corriander leaves
Notes
This simple dish gives different flavour than the tomato gravy kind of gobi preparation. The vegetable is quite dry and goes well with phulkas or parathas.
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