Monday 10 August 2020

Ananas Paak / Pineapple Jam

Ingredients

This recipe takes about 45 minutes.

Cut the Pineapple into small pieces by removing the skin.
Heat a thick bottom pan on medium flame adding Pineapple pieces to it.
Cover the pan and cook for 5 minutes.
Stir the contents once and cook it on low flame for another 10 minutes with lid.
Check if Pineapple started releasing water.
Cook until all the water evaporates while cooking the Pineapple pieces.
Add sugar and mix well.
The mixture will start to boil and thicken after 10 minutes.
Cook until your desired consistency level is reached.
Turn off the gas and let the jam cool.
Store in an airtight container.
Enjoy it with Roti or as a sweet dish.
The jam can be preserved up to one month if kept in refrigerator. Otherwise use it within 8 days.

Watch all the above steps in the YouTube video

Saturday 1 August 2020

Name	Quantity
Ovyachi paan / Ajvain ke patte / Carrom leaves	10
Mirchi pood / mirch powder / chilli powder	1/2 Teaspoon
Mith / Namak / Salt	1/2 Teaspoon
Soda / Baking Soda (Bicarbonate of Soda)	1 pinch
cooking oil	200 ml
Besan / Chickpeas Flour	100 gm (1 bowl)
Tandulache pith / Chawal ka aata / Rice Flour	2 Teaspoon

This recipe takes about 20 minutes and serves up to 2 people.

Wash and dry the leaves
Mix Chickpeas flour, Rice flour, Salt and chilli powder and make a paste in flowing consistency, keep it aside for 5 minutes
Rice flour will help to make it crispy
Add baking soda just before frying the leaves
Coat leaves properly with the paste on all side
Deep fry the leaves on both sides until they become golden brown on medium flame
Eat these crispy leaves as a side dish or as starters