Monday, August 7, 2017

Pineapple Pudding

This recipe has been adapted and slightly modified from my friend Manu Jimmy's pineapple pudding recipe.

Crushed pineapple- 1 can (~500 g)
Whipped cream-4 oz

Condensed milk-1 can, 14 oz
Evaporated milk-1 can, 12 oz
Sugar- 1/4-1/2 cup

Jell-O, Pineapple flavor-1 packet (3 oz)  
Hot boiling water-1/2 cup
Cold water-1/2 cup

Whipped cream-4 oz
Crushed cashew nuts- 5 tsp

1) Strain and squeeze water from crushed pineapple and combine with rest of the #1 ingredients
2) Get a bowl and add Jell-O, pour hot water, stir for 2 min, then add cold water. Stir until the Jell-O has completely dissolved.
3) Pour the dissolved Jell-O over the pineapple mixture. Mix everything together and pour it into a dish/pan (If you have a spring form pan, use it. It's easier to lift it without disturbing the sides, once the pudding is set). Refrigerate until firm (~12 hrs)
4) On the top, uniformly spread whip cream and sprinkle crushed cashews

Saturday, July 22, 2017

Slow Cooked Baby Back Ribs

Baby back ribs

#1) For the marinade:
Red chilly powder -1/2 tsp

Coriander powder -1-2 tsp
Turmeric-1/4 tsp
Pepper powder- 1 tsp
BBQ sauce -2 tbsp
Steak sauce (optional) -1 tbsp

# 2) For the gravy:
Onion- 2, chopped
Ginger and garlic -1/2 tsp each
whole spices, crushed -(cardamom, cloves, cinnamon, etc)
BBQ sauces-2-3 tbsp

Video Recipe:
Click here to see the video recipe:

1. Clean the ribs and peel of the thin and transparent skin from one side of the ribs. Marinate with the ingredients #1 and leave it for 30-60 min in refrigerator.
2. Then, place the ribs in slow cooker and add the ingredients # 2.
3. Slow cook for 5-7 hours in low or 4-6 hrs in high (Refer to the slow cooker manual to get an estimate of pork ribs cooking time)
4. Flip the ribs after an hour
5. After the entire cooking period, separate gravy from the ribs.
6. Broil the ribs in high heat for 5 min
7. Boil off the excess water from the gravy to make it thick
8. Pour the thick gravy over the broiled ribs and broil again for 5 min

Serve with mashed potatoes and steamed vegetables.

Bread Pakora

For the batter:
Gram flour/ Besan/ കടല മാവ് -1.5 cup
Red chilly powder -1 tsp
Coriander leaves, chopped- 2 tsp
Asafoetida- a pinch
Water-1/2-1 cup

Bread slices - 4
Oil for frying

Combine all the ingredients for the batter in medium bawl. Mix well to make a smooth batter by adding enough water.

Cut each bread slice into 2 or 4 small pieces. Coat each of them in batter and fry both sides. Serve with ketchup or cilantro chutney.