Pineapple Pachadi or chutney

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1 medium size Chayote squash
1 cup crushed pineapple
1 small tomato
2 dry red chili and some green chili according to taste
2 teaspoon of coriander or dhania powder
1 tablespoon of tamarind concentrate
1 teaspoon of brown sugar
a few curry leaves optional
1/2 teaspoon of turmeric powder or haldi
1 teaspoon of salt
1/4 cup of ground coconut, can substitute with dry coconut

For dry roasting:
2 tablespoon of urad dal
2 teaspoon of white seasame 
1 teaspoon of fenugreek seeds or methi seeds

For seasoning:
2 tablespoon of oil
1/2 teaspoon of mustard seeds

First dry roast urad dal, white sesame and fenugreek seeds and keep aside.  Traditionally these dry roasted ingredients are ground.  I am skipping it here for easier cooking.

Wash and cut the chayote, tomato into cubes.

Heat oil in a pan when hot add mustard seeds, when mustard seeds crackles add dry red chili, coriander powder, the chayote squash, tomato and green chili.  Mix cover and cook covered for 5 minutes.  After 5 minutes add turmeric, salt, tamarind concentrate and the roasted ingredients, cover and cook for at least 10 minutes.  Add ground coconut and cook till the chayote is cooked.  After the chayote is cooked add the pineapple allow it to come to a boil and then turn the heat off. 

Made with a fusion of spices.  This dish is served as a side dish.  I like to serve it  with adai or rice.

Pineapple is available in plenty during spring.  This is a really tasty recipe.  Originating in South India.  It is served at special occasions.

About

Blogger grew up in a very large family.  She learnt to cook from her dad, who used to love to cook.  He used to take over the kitchen every chance he got.
Her mother was a very wonderful cook also.  Some of her recipes are being posted.  Much to blogger's surprise friends and family have been asking for recipes for dishes cooked by blogger, that is how this blog got started.
Family and friends are contributors to this blog.

The recipes are designed for people who want to eat meals at home without spending to much time in the kitchen.  We use any and every shortcut we can without compromising the taste of the dishes.

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Brussel Sprouts with Black Eyed Peas

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3/4 lbs of Brussel sprouts
1 cup of black eyed peas
1/2 teaspoon of salt
1 tsp Italian seasoning
4 tablespoon of oil

Wash and cut the brussel sprouts into half.  

To a pan on medium heat add oil the black eyed peas and 1/4 cup of water and cook for about 5 minutes.  Add the brussel sprouts and cook for another 5 to 10 minutes till the brussels sprouts are cooked.  Add the Italian seasoning and salt mix and turn the heat off.  Serves 2.

Brussel sprouts look so much like cabbage.  They are the origin of cabbage.  Bright and green they taste great spiced.

Lemon Cupcakes Egg-less

2 cups all purpose flour
3 tablespoon corn starch
3/4 cup sugar
1 1/2 teaspoon Baking powder
1 teaspoon Baking soda
1/4 teaspoon salt
2 tablespoon lemon zest
1/2 cup chopped walnuts
1 cup evaporated milk can be substituted with regular milk
1/2 cup melted butter
1 tablespoon of Vinegar
For glaze 1/2 cup sugar and 1/4 cup of fresh lemon juice

In a bowl add all purpose flour, corn starch, baking powder, baking soda, salt and sift them.

In another bowl add the melted butter and sugar and beat it, add  the milk and mix till the sugar is dissolved.

Add walnuts and lemon zest to the dry ingredients mix add the vinegar and slowly add the butter, sugar and milk mixture.  Slowly mix all the ingredients until they are all mixed.  Do not beat the batter.  Fold in the ingredients till they are all mixed. 

Line a muffin pan with baking cups and fill with cupcake batter half way.  These cupcakes were baked in a preheated oven for 25 minutes at 340 degrees F.

While the cupcakes are baking prepare the glaze.  Heat a pan add sugar and lemon juice stir until the sugar has dissolved.

The cupcakes are ready when a knife inserted into the cupcake comes out clean.  Glaze the cupcakes while they are still hot.

The cupcakes are so cool.  This cup cake is for those who don't like the smell of eggs.  Have it at tea time with a hot cup of tea.


Note:  Baking is tricky.  Use this recipe as a reference only and adjust it to the area you are living.  The ingredients will be different in your area.