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

Semiya Pineapple Halwa - Vegan



BM #91 Week 2 Day 2 - 

 Here is another sweet dish perfect for offering to the Lord. If pineapple is readily available this is a breeze. 

 Since we all like semiya, this was received well at home.

Ingredients - 

 Vermicelli / Semiya 3/4 cup (I used the roasted variety)
Crushed Pineapple with juice 1/2 cup
Almonds, Crushed 2 Tbsp
Sugar 3 Tbsp
Custard Powder 1 tsp
Cardamom Powder 1/4 tsp

Method Of Preparation -
Boil 3 cups of water and add the roasted semiya and boil until cooked through.

 Strain and set aside.

 In a heated non stick pan, add sugar and crushed pineapple with juice. Let it simmer until the syrup is sticky (about 5-6 minutes).

 Add in the crushed almonds and the cooked semiya. Mix well so the semiya is coated with the syrup and pineapple. Let it simmer for a couple more minutes and remove from heat.

 Garnish with roasted cashews and serve warm.


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Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#88..

Preparation Time 
Serves/Makes

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Posted by Harini R on Saturday, August 11, 2018
6 comments
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Strawberry-Pineapple Agua Fresca



BM #89 Week 1 Day 3 - 

 When on the subject of summer coolers, I cannot possibly ignore the fruity drinks which can please my little one. When I was looking for some fresh ideas for summer coolers, I came across the Mexican cooler - Agua Fresca, meaning Fresh Water. 

 I found that there are numerous possibilities and combinations possible. I chose Strawberry and Pineapple as my star fruits as they both happen to be my little one's favorite fruits.

Ingredients - 

 Strawberries 5-6 nos
Pineapple chopped 1/4 cup (I used canned pineapple)
Lime Juice 2-3 tsp or as needed
Sugar 2-3 Tbsp or as needed
Water 1 1/2 cups

Method Of Preparation -
Blend strawberries and pineapple along with water and sugar until smooth.

 Strain if needed. [I didn't strain as I have a power blender].

 Add lime juice and adjust the flavors as needed.

 Serve with some crushed ice.


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Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#89..
Sending this to Kid's Delight created by Srivalli and hosted by Mayuri this month.


Preparation Time 5 minutes
Serves 2

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Posted by Harini R on Tuesday, June 5, 2018
15 comments
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Pineapple Bobbattu ~ Pineapple Poli



BM #84 Week 1 Day 1 - 

 Wish you all a very happy, healthy and prosperous New Year!!

 To begin the year with a sweet flatbread was more of a coincidence than a planned post. I have chosen to highlight some sweet flatbreadsThis pineapple flavored bobbattu/poli/sweet flatbread is perfect for any auspicious or casual occasion.

Pineapple essence can also be used to enhance the pineapple flavor. But I typically don't use any artificial colors/essence, so skipped it.
 Recipe Source a TV program
Ingredients - 

 Wheat Flour 1 1/2 cups
Salt 1/4 tsp 
Warm Water as needed to knead a soft dough
Ghee/Oil for cooking as needed
For the filling - 
Wheat Rava 1/2 cup (I used the fine variety)
Butter 4 Tbsp
Sugar 1/4 cup + 2 Tbsp
*Pineapple Puree 1/2 cup

 *I used canned pineapple and pureed it along with the juice.

Method Of Preparation -
To Prepare the filling - 
In a heated non stick pan, add 2 tablespoons of butter and roast the wheat rava until aromatic (about 3-4 minutes). Remove onto a plate and set aside.

 In the same heated pan add 1/2 tsp of butter and pour in the pineapple puree. Cook the pineapple puree until it comes together.

 Add in the remaining butter and the roasted wheat rava.

 Add in a little more than 1 cup of hot water. Mix well so that there are no lumps. Reduce the heat and allow the wheat rava to cook well.

 After the wheat rava is cooked well, sprinkle the sugar and mix well. 

 Keep mixing until the halwa comes together as a single mass and doesn't stick to the pan.

 Remove from heat and allow it cool.

 To make the Bobbattu -  
In a mixing bowl, knead the whole wheat flour with water and a little salt into a soft dough and keep it covered for 10-15 min.

 Divide the dough into equal parts (about 8-9) and roll each portion of the dough into small circles. Put in at least a teaspoon of filling and close the edges.

 Roll out this ball into a thin circle like a roti making sure that the filling doesn't ooze out. Also carefully roll it so the filling spreads out evenly. [I used a puri press/tortilla press to make it simple instead of rolling it out :)]

 Gently place it on a heated tawa/griddle, drizzle a little ghee/oil and cook until both the sides are light brown. 

 Remove the bobbattu from the tawa. Store in an insulated container.
Continue with the rest of the dough. Serve them warm and enjoy!

BMLogo

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#84.

Preparation Time 40 minutes
Makes 8-9 

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Posted by Harini R on Wednesday, January 3, 2018
10 comments
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Eggless Multi Grain Pineapple Pancakes



BM #82 Week 4 Day 3 - 

 To end this week's series of bookmarked recipes, check out these multigrain pineapple pancakes. I feel these multigrain pancakes are glorified Dosas which are the current generation's favorite. 

 I alter the ingredients and fruits and try out various combinations. My little one loves pineapple and so the pineapple walnut combo is made more often.

 Ingredients - 

 Wheat Flour 1/4 cup
Maida/All Purpose Flour 3 Tbsp
Jowar Flour 1 Tbsp
Ragi Flour 1 Tbsp
Baking Powder 1 tsp
Salt a pinch
Sugar 1 tsp
Cinnamon Powder 1/2 tsp
Walnuts crushed 2 Tbsp
Pineapple Finely chopped 3 Tbsp
Buttermilk 1/4 cup + more if needed
Flax seed Powder 1 tsp + 2 Tbsp warm water

Method Of Preparation -
Whisk in the flours, baking powder, cinnamon powder, sugar and salt. Add in the walnuts and coat them with the flour.

Blend the flax seed powder and water and set aside for a couple of minutes.

Pour the flax seed water into the flour mixture and gently mix to make a lump free batter. Add buttermilk to get the right consistency.

Fold in the pineapples into the batter.

Heat a griddle and grease it with butter.

Pour a ladle full of batter on the hot griddle, wait for bubbles to pop and flip. Let it cook on the other side as well and remove. Continue with the rest of the batter.

Serve them with maple syrup and fruits on top and a glass of milk for a filling breakfast.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#82..

 Preparation Time 20 minutes
Makes 8 pancakes

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Posted by Harini R on Sunday, November 26, 2017
13 comments
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Pineapple Coconut Milk Posicles


Pineapple Coconut Milk Posicles

 BM #78 Week 1 Day 3 - 

 For the third frozen treat I tried these pineapple coconut cream popsicles. My little one felt the coconut cream was over powering so she drizzled some mango pulp and enjoyed her share.

Ingredients - 

 Pineapple, crushed with juice (I used the canned fruit) 1 cup
Coconut Cream or coconut milk 1/2 cup
Sweetener preferred as needed
Pineapple Coconut Milk Posicles

 Method Of Preparation -
Blend the pineapple with juice, coconut cream and the sweetener. Sieve if needed.

 Pour in the popsicle moulds and freeze for about 5-6 hours.

 Run the moulds under warm running water and enjoy the popsicles.


BMLogo

This is for Srivalli's Kid's Delight event, themed on Frozen Food. 

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#78..

Preparation Time 5 minutes + Freezing time 5-6 hrs
Makes 6 popsicles

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Posted by Harini R on Wednesday, July 5, 2017
11 comments
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Pineapple Dipping Sauce


Pineapple Dipping Sauce

 BM #72 Week 2 Day 3 - 

 For day 3 here is a spicy sauce which all pineapple lovers will appreciate.

 Recipe Adapted from here
Ingredients - 

 Pineapple crushed 1/2 cup
Maple Syrup/Honey 1-2 Tbsp (as per taste)
Crushed Red Pepper as needed
Salt as needed
Pineapple Dipping Sauce

 Method Of Preparation -
Blend the crushed pineapple and the sweetener (I used Maple Syrup).

 Mix in the salt and crushed red pepper. Mix well and serve as a dipping sauce. I served with grilled Tofu.


BMLogo

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#72.

Preparation Time 
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Posted by Harini R on Thursday, January 12, 2017
10 comments
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Cantaloupe Veggie Smoothie


Cantaloupe Veggie Smoothie

 BM #72 Week 1 Day 3 -

 For the last smoothie in this series, check out this unique smoothie with cantaloupe, pineapple, banana carrot and tomato. 

 This tastes as refreshing as it looks with the goodness of the fruits and veggies.
Cantaloupe Veggie Smoothie

 Recipe Source here
Ingredients - 

 Water 1 cup
Cantaloupe peeled, seeded and cubed 1 1/2 cups
Pineapple (I used canned crushed pineapple) 1/4 cup
Banana 1/2 of a big banana
Carrot cubed 1/2 cup
Tomato cubed 1/2 cup
Sweetener as needed (Optional)
Cantaloupe Veggie Smoothie

 Method Of Preparation -
Blend all the ingredients in a high power blender and smooth.

 Serve with a topping of your choice.
Cantaloupe Veggie Smoothie


BMLogo

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#72.

Preparation Time 5 minutes
Serves 2-3

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Posted by Harini R on Thursday, January 5, 2017
11 comments
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Tropical Blueberry Smoothie


Tropical Blueberry Smoothie

 BM #72 Week 1 Day 2 -

 My little one is very fond of pineapple and so I always keep some canned crushed pineapple or pineapple chunks handy in my pantry. Since I am very sure that she would love to have a smoothie if there is pineapple in it, I went ahead and combined her two favorite fruits (Pineapple and blueberry) and whipped out this tropical delight!!
Tropical Blueberry Smoothie

Ingredients - 

 Pineapple crushed with juice 1 cup
Blueberries 1/2 cup
Orange segments (deseeded) from 1 orange
Water and Ice as needed
Almonds and Walnuts handful
Topping -Whipped cream and chopped pistachio chocolate crushed

Tropical Blueberry Smoothie

 Method Of Preparation -
Add all the ingredients except the toppings and blend until smooth. Sieve if needed.

 Serve in tall glasses and add the toppings as needed.

Tropical Blueberry Smoothie

BMLogo

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#72.

Preparation Time 
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Posted by Harini R on Wednesday, January 4, 2017
12 comments
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Eggless Banana Pineapple Pancakes


Eggless Banana Pineapple Pancakes

 BM #70 Week 4 Day 3 - 

 On a lazy weekend morning, I asked my little one what her preference for breakfast would be. I ran out of options to cite for her and so she said she would think and let me know in a few minutes.

 She first said pancakes and on second thoughts asked me what fruits we had at home. I told her we had bananas, apples, kiwi, canned pineapple and couple of strawberries.

 She then randomly came up with banana and pineapple pancakes. We added the others as and when we were mixing the batter. She later on said she would have loved kiwi, coconut flakes and chocolate chips as a topping. So that is for the next time!!
Eggless Banana Pineapple Pancakes

 Recipe Idea - my Little sous chef
Ingredients - 

 Whole Wheat Flour 1/4 cup
All Purpose Flour 1/4 cup
Baking Powder 1 tsp
Cinnamon Sugar 1 tsp
Walnuts roughly chopped 1 Tbsp
Salt a pinch
Yogurt 1/4 cup
Milk 1/4 cup + more if needed
Banana 1 large (divided use)
Pineapple roughly chopped 3 Tbsp
Butter as needed to shallow fry the pancakes
Eggless Banana Pineapple Pancakes

 Method Of Preparation -
Whisk in the flours, baking powder, cinnamon sugar and salt. Add in the walnuts and coat them with the flour.

 Blend the milk, yogurt and 3/4 of the banana into a smooth mixture.

 Pour the smoothie into the flour mixture and gently mix to make a lump free batter. Add more milk to get the right consistency.

 Fold in the pineapples and chopped banana into the batter.

 Heat a griddle and grease it with butter.

 Pour a ladle full of batter on the hot griddle, wait for bubbles to pop and flip. Let it cook on the other side as well and remove. Continue with the rest of the batter.

 Serve them with maple syrup and fruits on top and a glass of milk for a filling breakfast.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 70. 

 Preparation Time 20 minutes
Makes 6-8

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Posted by Harini R on Saturday, November 26, 2016
5 comments
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Pineapple Delight


Pineapple Delight

 BM #70 Week 4 Day 1 -

Happy Thanksgiving to all who celebrate!!

The last week of this edition is all about my bookmarks.  Check out this kid friendly dessert which my little one loves. This has been in my to-do list forever now. My friend and neighbor, Asha, first introduced this delightful dessert a couple of years ago and I have since been in awe.

 Even the pictures for this post are from the dessert which Asha made and shared with us. Thanks to her I could have this post ready while my little one is making plans to make this dessert herself. 
[Reminder to self - Get the whipped cream on the next grocery trip :)]
Pineapple Delight

 Recipe Source Asha
Ingredients - 

 Pineapple, crushed (12 oz can with 100%juice)
Condensed Milk 1/2 cup
Whipped Cream 1/4 cup
Walnuts, Almonds, Cashews, chopped as needed (optional)
Cranberries, Raspberries, Cherries or Raisins can be used as a topping
Pineapple Delight

 Method Of Preparation -
In a bowl add crushed pineapple with juice, condensed milk and whipped cream. Mix well and add the nuts.

 Let it chill for an hour before serving.

 Decorate with the toppings and serve.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 70. 

 Preparation Time 10 minutes + Chilling time 1 hour
Serves 8-10

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Posted by Harini R on Thursday, November 24, 2016
6 comments
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Eggless Pineapple Cupcake


Eggless Pineapple Cupcake

 BM #69 Week 2 day 3 -

 My little one says that any kid-centric party is incomplete without a cake/cupcake. She prefers a cupcake over a cake when it is not her birthday and no issue of 'cake cutting ceremony'. 

 I had some canned pineapple bits which I put to use in this cupcake which was fluffy and moist and a tad sweet to my taste. Since I didn't intend to frost these cupcakes, I guess the sweetness is fine. 

 My older one who is not so fond of pineapple also took her share. Surprisingly my husband loved this cake and gobbled up his share :).
Eggless Pineapple Cupcake

 Recipe Source here
Ingredients - 

 Whole Wheat Flour 1/2 cup
All Purpose Flour 1/2 cup
Baking Powder 1/2 tsp
Baking Soda 1/2 tsp
Salt a pinch
Pineapple bits 3/4 cup
Wet Ingredients - 
Yogurt 1/2 cup
Olive Oil 1/3 cup
Sugar 1/2 cup
Pineapple Juice 2 Tbsp
Chocolate Chips for a topping 
Eggless Pineapple Cupcake

Method Of Preparation -
Preheat the oven to 350 °F.

 Line the regular muffin pan with cupcake liners.

 In a mixing bowl, sieve the flours, baking powder and baking soda. Add in salt and pineapple bits and set aside.

 In another bowl, whisk yogurt, sugar, Olive oil and pineapple juice until the sugar is dissolved.

 Pour the wet ingredients into the flour mixture and gently mix until there are no lumps.

 Divide the batter into 8 cupcake slots. Top each of the cupcakes with a chocolate chip. Bake for 20 min or until a tester inserted comes out clean.
Eggless Pineapple Cupcake

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 69. 

 Sending it to Srivalli for the 'Kid's Delight-Anniversary Special'.

 Preparation Time 10 minutes + Baking Time 20 minutes + Cooling time 10 minutes
Makes 8 medium muffins

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Posted by Harini R on Wednesday, October 12, 2016
6 comments
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