KESARI BAT(SHEERA)

Kesari bath/Sheera is a sweet dish. Kesari bath and khara bath (Upma) is a yummy combination.

Kesari bath is prepared using Rava/Semolina, sugar and ghee as main ingredients. It is very easy to prepare this sweet dish, We normally prepare this sweet dish for poojas and festival or feast. As I said earlier it goes well with Upma. So people have the habit of eating kesari bath and Upma together.
I have used Semolina/Rava, sugar, ghee and cardamom.
We can have them for breakfast. It can be served as sweet dish during the lunch or dinner. We can have them as snack too.
Things Needed :
Rava ( Samolina) : 1 cup
Sugar : 1 Cup
Ghee : 1/2 cup cup
Cardamom : 4 to 5 pods
Safaron: : a pinch ( or colour)
Water :  2 Cups
Cashew Nuts : 5 to 6

Method :
1.  Powder cardamom.
2. Keep water for boiling
3. Keep a pan on the fire and heat. Add a spoon of ghee and fry cashew nuts.
4. Add rava and fry nicely till the raw smell goes off. Now add boiling water and mix it well.

5. Add sugar when the rava starts thickening . Stir nicely.
6. Add saffron and 2 table spoons of ghee.

7. Stir uttil the mixture turns to thick and leaves the sides of the pan. Add crushed cardamom.

8. Add the remaining ghee and put off the fire. Shift ready Kesari bath to a bowl or plate. Spread it evenly.

9. Mix it nicely once again and serve Kesari bath .

Note :
Roast rava nicely till the raw smell disappears.  Adding more/less ghee is optional. You can add kesar colour instead of saffron. The use water should be 1 = 2. (I cup rava = 2 cups of water). Medium size rava is better to use to get a good result. Adding more/less sugar is optional.
Time : 15 Minutes.
Serves : 3 to 4

Pineapple curry ( Gojju )

Pineapple curry is gravy dish and can be eaten with Rice, Idly , Dosa, Poory or Chapatis. It is one of the traditional dish prepared during feast or festival.

I have used pineapple, rasam powder tamarind pulp, jaggery and some spices.
Lets see the recipe now. Pineapple curry has no onion or no garlic.

Ingredients:
Pineapple: 1 Bowl ( Cut it into small pieces )
Methi : 1/4 Teaspoon
Coriander seeds : 2 Tablespoons
Urid dal : 1/2 Teaspoon
Red chilly (byadagi chilli ) : 4 to 5
Tamrind Pulp : 1 Teaspoon
Jagari : 2 Table spoon
Oil : 1 Tea spoon
Mustard : 1/2 Tea spoon
Urd Dal : 1/2 Tea spoon
Curry Leaves : 6 to 8 leaves
Turmeric Powder : a pinch
Asofotodia ( Ingh ) a pinch
Sesame Seeds : 1 tea spoon
Coconut ( grated ) : 2 table spoons

Method :
1. Wash and remove the outer layer of pine apple and cut into pieces.
2. Cook cut pineapple pieces with littel water till it turn soft.
3. Keep a small pan on the fire. Add sesame seeds and roast. Remove from the pan.

4. Put methi seeds and dry roast til it turn slightly golden brown. Remove from the pan.
5. Add urid dal and dry roast till they turn slightly golden brown. Add coriander seeds.
6. Add curry leaves ( 4 to 6 ) and put red chilly. Roast nicely till it gets crispy.
7. Now put off the fire and add ingh and coconut.
8. Soak tamarind in hot water and squeeze out the pulp and keep it aside.
9. Grind roasted spice mixture, tamarind pulp,
sesame seeds with dry coconut/coconut with little water.
10.Remove the ground mixture from the mixi jar.

11. Keep a big pan on the fire and heat. Add coconut oil (optional) and mustard seeds.
12. Add curry leaves once the mustard seeds splutter. Add ingh and curry leaves.
13. Add cooked pineapple, tamarind pulp, jaggery and salt. Mix it well and let it boil for a minute.

14. Add a pinch of turmeric powder and ground coconut spice mixture. Mix it well.
15. Let it boil for 2 to 3 minutes. Shift the ready curry to a serving dish.

Note :
Cook Pineapple in a medium heat. Use of coconut oil is optional. Use of more or less jaggery is optional. House prepared spices are always better and tasty. Use of more or less chilly is optional.
Time : 20 Minutes
Serves : 3 to 4
Serves : 2