Pineapple Kesari "Sweetened Pineapple Semolina"

I am not an expert when it comes to making traditional Indian sweets. I have been told by mom and a few others that I don't have "the hand" for making Palagaaram. All I know is Kesari Bhath, Kheer/Payasam and a few Halwa/Halva. I am yet to try the most popular sweet item "Gulab Jamun". But what I do know is to eat them well. :). Well, here is my Pineapple Kesari recipe for the New BM: Theme-Indian Sweets and for Father's Day 2012..


Ingredients:

1 Cup Sooji/Cream of Wheat

1 Cup Pureed Pineapple ( I used "Dole" Pineapple chunks in Juice)

1-1/2 Cups Skimmed Milk

1-1/2 Cups Water

1/2 to 1 Cup Pineapple Juice

1 to 1-1/2 Cups Sugar

1/2 Cup + 1 Tbsp Ghee/Clarified Butter

1/8 Cup Cashew (roughly chopped)

2 Tbsp Golden Raisins

Yellow Coloring Optional

Procedure:

• Fry the nuts and raisins in a tbsp of ghee until the nuts turn light brown. Set aside.

• In a wide non-stick pan, melt the ghee.

• Add the Sooji and fry for 2-3 minutes. Pour the milk, water and cook the Sooji/Semolina. Keep stirring now and then to avoid any clumps.

• Once the mixture thicken slightly, add the pureed pineapple.

• Stir till the mixture thickens.

• Finally add the pineapple juice, sugar, fried nuts and raisins.

• Cook till the mixture thickens and is slightly goopy. Let is rest for about 10-15 minutes. 

• Using the ice-cream scoop, divide the warm mixture into small portions and serve warm or cold. Either way it tastes fabulous.

A similar recipe:
Strawberry-Cocoa Kesari:

Enjoy! 
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Banana-Blueberry and Whey Protein Smoothie

Smoothies are easy to make and a great way to get one's daily servings of veggies and fruits. I have added whey protein to fortify my smoothie and keep those hunger cravings at bay for a little longer. I know the color isn't very tempting but the taste is anything but. Just make sure to drink it right away cause the smoothie does turn to an ugly shade of blue afterwards..

Before I go ahead with the recipe, here is a round-up of colored foods(Smoothies and drinks mostly) that I have blogged over the past week:

• Day1(Green): Spinach, Avocado and Banana Smoothie "Leprechaun Smoothie"
• Day2(Red): POM Sangria
• Day3(Brown): Spiced Indian Tea "Masala Chai"
• Day4(White): Flavored Buttermilk "Neer Mor/Masala Mor"
• Day5(Orange): Carrot,Mango, Ginger, Celery Smoothie
• Day6(Yellow): Boiled Corn on the Cob

Ingredients(For 2 Tall or 4 Small Servings):

• 2 Frozen Small Chiquita Banana
• 1 Tbsp Freeze-dried Blueberry Powder
• 1 Scoop(~3 Tbsp) of Vanilla Flavored Whey Protein
• 2 Cups Skimmed Milk or more/less
• 1 Cup Ice cubes or more/less

Procedure:

• Grind the freeze dried blueberries to a fine powder.




• Mix the milk, whey protein and berry powder in a measuring cup.




• Chop the bananas and add it to the blender. Pour the milk-berry-protein mixture.  Add the cubes and blend 

• Serve right away. 

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#16.
Enjoy!

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Boiled Corn on the Cob

Summer doesn't officially begin till middle of next month but it does feel like summer already. I am transitioning one from of my least favorite season to another.. Spring because I can't step outside without getting attacked by Pollen and Summer because it gives me nasty Skin rashes. :(.

I probably will have to sail through Summer drinking cold smoothies, slushes and eating corn. And nothing screams summer like corn. I am seeing corn everywhere I go. And boiling these summery corn till they are juicy and tender is how I like mine.

Ingredients:

• 6 Sweet Corn, with few layers of husks intact
• 2 Tbsp Salt
• 1/2 Tbsp Sugar
• A big pot of water

Procedure:

• Bring the water to a roiling boil. Add salt, sugar and stir.

• Dunk the corn in the water. The water should almost cover the corns.

•  Lid the pan and cook for 10 minutes. Turn the corn midway.

• Remove the corn from the pan and plate it. Once its warm enough to be handled remove the husks and silk.

• Stick the corn holders on each side and sink your teeth into splendid juicy corn. 

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#16.

Enjoy!

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Carrot Mango Ginger Celery Breakfast Smoothie

Now that Mangoes are in season, I couldn't help make a smoothie out of it. Its a truly awesome smoothie with nice serving of fruit and veggies.

Ingredients (For 2 Tall Servings):

• 1 Ripe Mexican "Haden" Mango
• 2 Small Carrot
• 1/2" Ginger
• 1 Stalk Celery
• 1 Cup Cold Milk
• 1 Cup Ice Cubes
• 1/2 Cup Water (Omit if a thick smoothie is preferred)
• 2 Tbsp Orange Blossoms Honey

Procedure:

• Peel the carrot and mango. Chop and add to blender. Peel the ginger and fine dice both the celery and ginger. Add it to the blender.

• Pour cold milk, water and add ice cubes. Blend till smooth.

• Add honey and stir to incorporate. 

• Serve cold.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#16 Enjoy!

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Flavored Buttermilk, a refreshing summercooler

Here is a simple recipe for a refreshing summercooler made with skimmed buttermilk. Grand-mom had a special wooden buttermilk churner that she used to separate butter and buttermilk from fresh home-made curd. She always had a fresh batch of this flavored buttermilk to drink post-lunch and also serve to guests.Grand-mom was hospitality personified.
 I got one wooden buttermilk churner from India but I hardly used it so I passed it on to mom.I just use store-bought skimmed buttermilk to make this easy breezy summer cooler.
How do you like dry flowers as props? I got 2 dozen long-stemmed roses from hubby for this Mother's Day. For sentimental reasons,  I want to keep these (dry) flowers as long as possible as it is a rarity that I get flowers from him. I love the way the pictures have turned out.

My "Mother's Day" Rose Bouquet:

Ingredients:

• 2 Cups Cultured Fat-free Buttermilk
• 1-1/2 Cups Water
• 1/2 Small Carrot
• 1/2 Small Seedless Cucumber
• A piece of Raw Mango
• 2 Green Chilies
• A handful of Cilantro
• 4-5 Curry Leaves
• A small piece Fresh Ginger
• Salt as needed

Procedure:

• Whisk the buttermilk, water and salt.

• Finely chop the green chilies and remove seeds. Also finely chop the curry leaves, cilantro, cucumber. Grate the carrot, mango and ginger. Add all these chopped and grated ingredients to the diluted buttermilk. Store in the refrigerator for a couple of hours. 

• Serve chilled.

Enjoy!
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