May 1, 2021

Pineapple Kesari/Pineapple Sheera/Pineapple Kesari Bath

A popular dessert recipe made in South India on auspicious occasions and festivals. This mouthwatering Sweet Dish is cooked with Pineapple, Rava, Sugar, Ghee, saffron and nuts. You will love this delicious melt in mouth Kesari/Sheera with mild pineapple flavor. Here is how to make best pineapple Kesari at home!


Coarse Rava/Semolina           1 Cup 

Chopped Pineapple                 ¾ Cup
Desi Ghee                              ¾-1 Cup
Sugar                                     1 ½ cup – 2 Cups
Boiling Water                         2 ½ cup – 3 Cups
Saffron                                  ¼ Teaspoon
Crushed Cardamom Powder     1 Teaspoon
Warm Milk                               3 Tablespoon
Raisins                                      1 Tablespoon
Cashew nuts                              1 Tablespoon

Kesari Preparation Method:

  • Wash the Pineapple and remove the skin and chop it into cubes. Add 1 teaspoon of sugar and mix well. Keep aside.
  • Add a saffron into the warm milk and mix it well and keep aside.
  • Heat 2 tablespoons ghee in a thick pan. Add cashews and raisins. Fry till golden. Keep aside.
  • In the same pan, add 1 tablespoon of ghee, add the Rava and roast it. until the raw smell disappears, you get the nice aroma and Rava turns golden brown. 
  • Transfer the roasted Rava to a plate.
  • In a mean time boil the water, add the sugar and melt it.

  • By this time, Heat pineapple cubes with a little water. The mixture would also begin to boil..
  • Pour the sugar syrup to the roasted Rava. Stir quickly and briskly so that lumps are not formed. Add the saffron milk and mix well.

  • Simmer on a low flame and add the pineapple and mix well. Allow the Rava to absorb the water.

  • Add the ghee and stir well. Takes about 4 to 5 minutes on a low flame. Keep on stirring, so the Rava does not get browned.

  • Turn off the heat and add fried raisins and cashews and cardamom powder. Mix it well.

  •  Enjoy the Hot pineapple kesaribath.


  • To get the good tasty Kesari, always use the ripe pineapple.
  • Use good desi ghee to make Kesari.
  • Pineapple Kesari stays 3 to 4 days in the refrigerator. To reheat you can microwave or gently reheat on stove top with two teaspoons ghee.
  • You can use Tinned Pineapple. Using tinned pineapple
    slices, no need to boil them in water. Just add them directly.
  • You can grind the pineapple add to the boiling water.

Apr 1, 2021

Spicy Whole Brown Lentils / Whole Masoor Masala Dhal

Beans and Pulses are naturally low in fat, high in fiber and rich in protein. Lentils are one of the best sources for iron, protein, folic acid and zinc.
Brown lentils are simply whole red lentils. But it will take to cook longer time.
Brown Lentils

Cuisine:          North Indian
Prep Time:      10 Mins  
Cook Time:     25 Mins 
Serves:           4


 Whole Brown Lentils    1 cup, washed                              
Water                          2 – 2 ½ cups
Grated Ginger              1 Tablespoon
Chopped Tomatoes       1 Cup
Beaten curd                 2 Tablespoons
Chopped Coriander       2 Tablespoons for decoration
Salt                             To Taste

Masala Powders:

Turmeric Powder           1 Teaspoon
Red Chili Powder           1/2 Teaspoon
Coriander Powder          1 Teaspoon
Chole Masala Powder      ½ Teaspoon
Amchur/Mango Powder  ½ Teaspoon
Hing  Powder                 ¼ Teaspoon

For Seasoning:

Ghee                            2 Tablespoon
Cumin Seeds                ½ Teaspoon

  • Wash and soak the dhal for 10 minutes. Pressure cook for 3 whistles. Keep aside.
  • Heat the pan, add oil/Ghee add cumin seeds , let it splutter.,
  • Then add the chopped tomatoes, grated ginger .
  • Add all masala powders expect Chenna masala powder, mix well and sauté for a minute .
  • Cook until tomato gets mashed and oil floats on top, add cooked dal.
  • Add enough water to cover the dal and bring it to boil.  Add salt and beaten curd .
  • Cook it in  low flame (depending on how mushy you would like your dal to be, but make sure your Masoor holds shape and does not become beaten).
  • Bring it to a boil, now add Chenna  masala and simmer for 5 minutes in slow flame.  Off flame and let the dal sit for 5-10 minutes before serving.
  • Now dhal is ready to serve. Garnish the dhal with chopped coriander leaves.
  • Serve hot with steamed rice or roti/paratha along with achar, papad or a simple stir fry.
Brown Lentils Masala

Mar 1, 2021

Raw Green Tomatoes Chutney

I am a Big fan of Green tomato chutney. This chutney is easy and simple chutney made with fresh green tomato, coriander leaves and spiced with green chilies. Tomato Chutney,  which serves as a nice combination with rice and  any tiffin items.

Cuisine:          South Indian  Prep Time:    5 Mins           Cook Time:   3 Mins      


Green Tomatoes            4 no.
Green Chillies                2- 3 nos.
Grated Ginger               1 Tablespoon
Chopped Coriander        ½ cup
Grated coconut              1 Tablespoon.
Coconut Oil                   1 Tablespoon
Cumin seeds                 ¼ Teaspoon
Red chilies                    1 no. 
Hing Powder                 ½ Teaspoon
Salt                             To Taste.

To Seasoning:
 Coconut Oil                 1 Teaspoon
Mustard seeds               1/2 Teaspoon


  • Wash and  cut the tomatoes.

  • Heat the Pan add coconut oil and put cumin seeds , hing powder and red chilies,fry them until they are roasted .
  • Now add the chopped tomatoes and fry for a minute , add the salt and mix well. Now  cover it and cook until it turns pulpy. It takes 4-5 mins. Cool the mixture slightly.

  • Take blunder/Mixie , put green chillies, ginger, and coriander leave . Grind for a second.

  • Add cooled tomato mixture and grind it to a coarse paste. I usually do it in whipper mode to get slight coarse and pulpy Chutney.
  • Serve with Rice, Dosa , and tiffin items.

  •       You can store it in refrigerator for 2 days in an air tight container.
  •       Add or reduce green chili to your taste.
  •        If you find the Chutney very tangy, add a pinch of sugar or Lemon juice while grinding the chutney.