GRILLED PINEAPPLE DESERT

A long weekend finally! What a perfect time to spend some time grilling burgers and whatever you fancy. But, a meal is never complete without desert I say. The creamy ice-cream, the delicious grilled pineapple is just plain amazing. Try this semi-homemade simple recipe out. Have a fun filled Memorial Day!

INGREDIENTS

1 Angel food cake, sliced

1 Pint Mango ice-cream (or any other ice-cream of choice)

1 Whole pineapple, sliced

PROCESS

1. In a desert cup/bowl, place the angel food cake slice at the bottom.

2. Top the cake with a scoop of Mango ice-cream.

3. Grill the pineapple slices on an outdoor grill until it has light grill marks on both sides.

4. Place the grilled pineapple slice on the ice-cream scoop and enjoy.

TIP: You can grill any fruit you like the same way for topping your ice-cream and cake.

CREAM OF WHEAT PUDDING (eggless)

The mother in me never liked the packaged baby food, organic or not. Nor does my 17 month old son. He will disapprovingly spit it out. I had to get creative. This is one of the things I sort of reinvented from the original and it has become a favorite with the lil one and his father alike. Yes, adults can enjoy this too! It is perfect at the time when he is teething and his little gums are too sore to chew any solids. What is really good about this is, that he will get his protein, vitamin A, folate, etc. required for his growth. This is a sweet version of the recipe, but you can make it savory if you like. Maybe I will get to posting the savory version one of these days.

INGREDIENTS
1/2 Cup Semolina
1/4 cup Organic cane sugar
2 Cups Whole milk
3 Tablespoons Clarified Butter
1/2 Teaspoon Ground Cardamom
2 Tablespoons Raisins, chopped
A pinch of saffron
Toasted almond slivers (optional)


METHOD
1. On low heat, roast the semolina in 2 tablespoons of the clarified butter.
2. You will get a toasty aroma from it when it is ready.
3. In a separate pan, at the rest of the clarified butter, cardamom, and raisins. Stir and then add the milk and saffron.
4. Bring the milk to a low boil on low heat. Stir often.
5. Once the milk is boiling, add the roasted semolina one spoon at a time and keep stirring.
6. Keep stirring until the liquid thickens slightly. Turn the heat of, cover and let sit.
7. The mixture will get thicker as it cools.
8. Serve with toasted almond slivers as garnish.

EGG CURRY

I always crave this on cold rainy evenings for some reason. This was one of the first things I learned to make when I was in school. I am sure there are many recipes in existence, but for this one I pan fry the outside of the soft-boiled egg to give it a nice flavorful crispiness. So here goes...

INGREDIENTS
6-8 Soft-boiled organic eggs (eggs will cook some more later)
1 Large onion, diced
2 Vine tomatoes, diced (can substitute tomato puree)
1 Green pepper, diced
1-2 Teaspoon Cayenne Pepper
1-2 Teaspoon Turmeric
1-2 Teaspoon toasted Cumin, ground
Salt to taste
Oil, for frying/cooking


PROCESS
1. In a pan, heat a couple of teaspoons of oil and add the onions.
2. Sweat the onions and then add the green pepper and tomato.
3. Turn the heat down to medium/low, cover the pan, and let simmer until all of the ingredients get a gravy like consistency.
4. Add cayenne pepper, ground cumin, turmeric, and salt.
5. In a separate pan on medium heat, add a 2-3 teaspoons of oil and a 1/2 teaspoon of cayenne pepper, turmeric, and toasted ground cumin and stir. Add egg.
6. Keep turning the eggs until they are all evenly coated on each side. Let them crisp up lightly.
7. Add the eggs and the spicy oil mixture to the rest of the curry.
8. Enjoy with some naan or basmati rice.

I love food. Need I say more?
I believe food is for savoring, devouring, and most of all nourishing the body and soul. Whenever I cook, I feel a sense of accomplishment and satisfaction from watching one of my concoctions being enjoyed by others and of-course my own taste buds. My love for food has helped me blend the western into the eastern and come up with entrées that tantalize the taste buds endlessly. I hope you come to enjoy, as much as my family has, some of my traditional-eastern-yet-with-a-twist concoctions.