Kerala is the largest supplier of pineapples in India. Given its ability to enhance the taste of any dish, pineapples are being used to make a variety of pastries, curries, drinks and more. Here are some easy-to-make recipes for your table.
Pineapple Upside Down Cake
Ingredients
Maida: 230 gm
Baking powder: 2 tsp
Mixed spices: Half tsp
Salt: a pinch
Ground cinnamon: Half tsp
Butter: 25 gm
Brown sugar: 25 gm
Pineapple: round slices (about 9) to decorate the cake
Candied cherry (glazed cheery): About nine to decorate the cake
Butter: 145 gm
Castor sugar: 230 gm
Eggs: 2
Milk: 5 tbsp
Method
Caramelise the brown sugar with 25 gm butter and let it thicken. Spread this on the bottom of a cake tin. Arrange the pineapple slices on the tin and fill the centres of each slice with glazed cherries. Sieve flour, baking powder, salt, cinnamon and spices.
Cream butter and sugar until light and fluffy, gradually add beaten egg to the creamed mixture. Fold in sieved flour, mix alternatively with milk. Then pour into the prepared tin and cover the fruits. Bake at 180 degree Celsius for about 40 minutes. After the cake has been cooked and cooled, turn it over before serving it.
Pineapple Delight
Ingredients
Pineapple: 1 and a half cup (finely chopped)
Water: 1 tbsp
Sugar: 6 tbsp
Condensed milk: 1 tin
Milk: 1 cup
Egg yolks: 4 (whisked with fork)
Gelatine: 1 tbsp (should be soaked in 2 tbsp warm water and dissolved well)
Pineapple essence: 1 tsp
Egg whites: 4 (well beaten)
Method:
Pressure cook the chopped pineapple (using 1 tbsp water and 4 tbsp sugar) until well cooked and dry.
Double boil the condensed milk, milk and egg yolks till it forms a thick custard. Add gelatine and 2 tbsp butter to the custard. Mix 1 tsp pineapple essence to the mixture. Beat four egg whites, add 2 tbsp sugar and beat again. Add this to the custard and mix. Put the cooked pineapple into the mixture. Refrigerate the mixture in the freezer for one hour and then keep inthe fridge till it time to serve.
Pinacolada
Ingredients:
Pineapple: 1 cup (1 inch cubed pineapple pieces)
Scrapped coconut: Half cup
Sugar: 2 tsp (or as required)
Method:
Extract milk from coconut. Keep aside. Beat pineapple pieces with milk and sugar. Strain. Mix it with the coconut milk. Serve chilled with ice cubes.
Pineapple Pulissery
Ingredients:
Pineapple: 1 cup (diced 1 inch cubes)
Scrapped coconut: Half cup
Jeera: quarter tsp
Thick curd: 1 cup (at room temperature)
Turmeric powder: Quarter tsp
Chilli powder: 1 tsp
Green chillies: 2
Curry leaves: 2
Salt: To taste
Sugar: If required
Oil: As required
For seasoning:
Mustard seeds, dried red chillies, curry leaves and fenugreek.
Method:
Make a paste of coconut, jeera, green chillies and two curry leaves. Cook pineapple in water (1 cup) with turmeric and chilli powder. Add salt. Check if the cooked pineapple is sweet enough, else add 1-2 tsp of sugar. Add the coconut paste (add water if required) and let it boil till the raw taste goes. Boil off excess water if any. Switch off flame and when cool, add curd. Keep aside. Heat oil. Splutter mustard seeds, dried red chillies, curry leaves and fenugreek and pour into the above mixture. Slightly warm the mixture. Do not overheat it.
