Tuesday, 11 April 2017

Menaski- Pineapple Curry #sikandalouscuisine


I first tasted pineapple Menaski many years ago while driving through Udupi in Karnataka and totally fell in love with its sweet and tangy flavors added bonus was a a kick of chili . On that trip I tried 2-3 Menaskis - which essentially means a sweet and tangy gravy made from different types of fruit . Pineapple one remains my favourite .This recipe is adapted from my friend Vikas Khanna's THE GREAT INDIAN COOKBOOK , do try it , you will love it.

2 Cups Cubed Fresh & Ripe Pineapple - cut in 1/3" pieces.
2 Tablespoons Tamarind Paste - Adjust by adding slowly.
2 Tablespoons Grated Jaggery - Adjust by adding slowly.
Salt To Taste
Make Paste By Roasting And Grinding Together In A Bit Of Water:
i Heaped Tablespoon White Sesame Seeds.
2-3 Dried Red Chilies.
2-3 Tablespoons Grated Coconut.

Tempering:
1 Tablespoon White Oil.
1 Teaspoon Mustard Seeds.
Curry Leaves.
A Generous Pinch Hing

I changed the cooking method - Vikas first boiled all together and then added the tempering.This is what I did:

Splutter tempering ingredients in oil , when aromatic add in cubed pineapple , saute a few minutes , now add masala paste , jaggery and tamarind saute another minute or two , add 250 Ml water and bring to a rolling boil.Simmer a minute or so for flavors to marry . Adjust seasoning and eat this hot with boiled rice ! Delectable !

Atul Sikand
Founding Member ,Delhi Gourmet Club
Director, Asian Hawkers Market Pvt. Ltd. #asianhawkersmarket
Administrator  & Owner Sikandalous Cuisine https://www.facebook.com/groups/325180622895/ #sikandalouscuisine

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