Pineapple and Red Pepper Chutney











Prep time -10 min

Cooking time -15 min

Type-Side dish








INGREDIENTS-

  • Pineapple, chopped-400 gms
  • Red peppers(capsicum), chopped-1 cup
  • Lemon juice-3.5 tbsp
  • Cinnamon-1 inch
  • Chili flakes-2 tbsp
  • Sugar-2.5 cup
  • Salt-1 tsp


PROCEDURE-

  1. Chop pineapple and bell peppers in small pieces.
  2. Coarsely grind pineapple and bell pepper separately.
  3. In a heavy bottom pan,add crushed pineapple,bell peppers and cinnamon stick and boil for 2 minutes on medium heat.
  4. Now add sugar,salt,lemon juice, chili flakes and simmer for 8-10 minutes or till it reaches the consistency of a sauce.
  5. Store in a glass bottle when it cools down completely.
  6. Stays fresh for a week at room temperature then keep it refrigerated.


Serving suggestions-Serve with nachos,fried snacks,sandwiches or use as a spread.



Note-

I have used canned pineapple pieces to make this relish,but fresh pineapple can also be used.
Tags :

Green Apple Chutney | Maayeka - Authentic Indian Vegetarian Recipes

Green Apple Chutney






Tangy and spicy apple chutney


Indian food is incomplete without pickles and chutneys. their are
variety of chutneys can be made with fresh herbs,fruits and
vegetables,some are consumed fresh and some we can make in big batches
and store for a long time .

Apple is used to make many Indian preserveS .Apple ka murabba ,sauce and
chutnyes are relished the whole year.I love making fruit chutney and I
have already posted a few-







Prep time-10 min

Cooking time-15 min

Difficulty level-easy

Cuisine-Indian

Type- side,chutney







Green apple chutney








INGREDIENTS-


  • 725 gms / 4 -
    Green apples

  • 3/4 cup -
    Sugar

  • 2 tbsp -
    Apple cidar vinegar

  • 1 tbsp -
    Grated ginger /adrak

  • 1.5 tbsp -
    Raisins /kishmish

  • 2 tbsp -
    Cooking oil /tel

  • 1 tsp -
    Cumin/jeera

  • 1/2 inch -
    Cinnamon stick /daalchini

  • 4 -
    Green cardamom/elaichi

  • 2 -
    Cloves /laung

  • 1/2 tsp -
    Turmeric/haldi

  • To taste -
    Salt /namak

Cooking Directions


  1. Peel apples and chop into medium size pieces.


  2. Heat oil in a heavy bottom pan.


  3. Add cumin,cinnamon,cardamom and cloves.


  4. Add chopped apples,turmeric,salt and 2 tbsp of water.


  5. Mix,cover and cook on low heat.


  6. When apple become soft add grated ginger, raisins,sugar and chili flakes.


  7. Mix gently(no need to mash apples ).


  8. Simmer till it thickens slightly,add vinegar and give it a boil.

  9. Cool and store in a glass bottle.


  10. Keep refrigerated after a week.


Serving suggestions-serve with any snack,meal or use as a sandwich spread






Tags :

Recipes: Tender Charred Pork Roast

 
 
Ingredients


1 (8 to 10 pound) pork shoulder blade roast


2 tablespoon Lawry's Seasoning Salt

1 teaspoon garlic powder


1 teaspoon paprika

1 large yellow onion, quartered

1/4 cup Yoshida's Teriyaki sauce

1 tablespoon Worcestershire sauce








Directions


Preheat the oven to 450 degrees F.


Pierce
the roast all over with the tip of a paring knife Sprinkle
on all sides with seasoning salt, garlic powder, and paprika and rub
into the meat.  Place roast in a shallow baking dish (I used a 9x11
ceramic baking dish) preferably fitted with a roasting rack (though not
necessary).  



Refrigerate seasoned roast uncovered overnight or at least 8 hours. 
Remove from refrigerator and bring roast back to room temperature (30-60
mins).  Rub all sides of roast with Yoshida's Teriyaki sauce and
Worcestershire sauce.  Put roast back on rack in baking dish with fat
side up.  Add the quartered onion and enough water or chicken broth to
come 1-inch up the sides of the baking dish.   Bake uncovered for 20-30
minutes.


Reduce the oven temperature to 350 degrees F and loosely cover roast
with aluminum foil tent. Continue
to cook until very tender, about 4-5 hours total cooking time. 
Approximately 30 minutes per pound or until internal temperate reads 160
degrees F with a meat thermometer.  Remove from oven and let the roast
rest for at least 30 minutes before carving.
Serve with a mushroom gravy or cranberry sauce.

 

Left overs are great for pulled pork sandwiches just add your favorite
barbeque sauce, hamburger buns, and some coleslaw.  Hope you enjoy this
roast as much as we did.
 
Tags :

Recipes: Vietnamese Braised Pork and Eggs. Thit Heo Kho Tru...


INGREDIENTS (serves 8)


2 pounds boneless pork shoulder (most of the fat trimmed off)

2 cloves garlic, crushed

1 small onion, diced

1/4 cup fish sauce

1/2 cup dark brown sugar

8 hard-boiled eggs, shelled

3 cups coconut water

2 Tbsp oil for stir frying.

8 cups cooked steamed rice



DIRECTIONS


Cut pork into about 1 inch serving pieces.  Place in a large bowl and
season with garlic, onion, fish sauce, and sugar.  Let stand for 10
minutes.



Heat oil in large 5 quart soup pot and brown pork lightly.



Add half the coconut water and simmer for 15 minutes.



Add the remaining coconut water and boiled eggs, continue to simmer for
about 45 minutes until liquid has thicken and pork is fork tender.



Serve over rice.
Tags :

Recipes: Pumpkin Bars with Cream Cheese Frosting









If you're a pumpkin lover then you have got to try this recipe.  This
sweet treat comes out moist and fluffy and this recipe makes plenty to
share with loved ones who will love you all the more for sharing!  The
recipe comes from my friend Ali Eisenach's cookbook, When Life Gives You a Garden. 


By the by, I have a new found love for cupcake stands.  I found this one at a local shop but you can also find it online at Glitterville.  It has become one of my favorite things that I own and it will probably appear in many more foodie pictures in the future. 


But back to the Pumpkin Bars!


Ingredients:


  • 4 eggs
  • 1 2/3 c sugar
  • 1 c oil
  • 16 oz can pumpkin
  • 2 c flour
  • 2 t baking powder
  • 2 t cinnamon
  • 1 t baking soda
  • 1 t salt

Directions:



Beat eggs, sugar, oil, and pumpkin until fluffy.  Add dry ingredients
and mix well.  Pour into a greased 15x10x1 inch pan.  Bake at 350° for
25-30 minutes.  Cool and frost with cream cheese frosting.



Cream Cheese Frosting Recipe

  • 8 oz cream cheese, softened
  • 1/2 c butter, softened
  • 1 t. vanilla
  • 3 c powdered sugar

Combine ingredients in a bowl and mix until smooth.
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