Thali Menu #135 -MILAAP – Celebrating the spirit of India
India is truly a multicultural melting-pot with history dating back a few thousand years. No surprises therefore that this rich long history has left a mark on all aspects of life including food. India boasts of a culinary heritage that is unique and varied every few hundred kilometers, if you were to travel the length and breadth of the country.
This August as India celebrates her 72 year of independence, we present Milaap~ meaning confluence, where we will take you on a culinary journey criss-crossing the country, and present curated Thali menus of iconic dishes from four states (North, South, East, and West of India). We promise you, the Thalis will be as grand a celebration as they sound!
Our first Milaap is with the states of Punjab (North), Kerala (South), Bengal (East), and Rajasthan (West). Each of these states has a distinct culinary tradition influenced by geography, long history of different invasions and distinctly unique cultures with almost no similarities in their food habits or the ingredients used, cooking styles or their dishes.
A challenge for us at Daana that we relished with delight, was to curate a menu that allows each state to shine through in equal measure with its culinary hallmarks and yet persent a perfect harmony and balance of flavours and textures.
We hope you enjoy this week’s thali as much as we enjoyed curating and cooking this for you.
Recipe of the week
Pineapple Kesari/ Pineapple Sheera
Pineapple Kesari / Kesari Bhath/ Pineapple Sheera
Classic Indian semolina pudding
- 1/2 cup Semolina
- 1 cup Sugar
- 1/2 cup Ghee-clarified butter
- 1 1/2 cup Water
- 1/2 cup Pineapple -chopped
- 8-10 Cashew nuts
- 1/2 tsp Cardamom powder -
- 8-10 Saffron strands
- Dry roast semolina slightly until it is hot to touch.
- Heat a tsp of oil and fry cashew nuts on low heat until golden brown.
- Cut pineapple, discard the skin and core. Chop the pineapple flesh into small cubes and keep it aside.
Preparing the Kesari Bhath
- Heat the rest of the ghee and fry in a wok or Kadhai, add the semolina and roast lightly for 2-3 minutes.
- Now add the chopped pineapple and mix well.
- In a separate saucepan bring 1 1/2 cup of water to boil, add saffron strands
- Add the boiling water to the semolina, stirring continuously. Cook the semolina on medium flame stirring constantly to prevent lumps from forming in the semolina.
- Once all the water has evaporated, add sugar. When the sugar is added, the mixture will turn watery again.
- Cook the semolina well on medium or low heat.
- When it starts leaving the sides of the wok add fried cashewnuts, cardamom powder and switch off the heat.
- As it cools it will thicken.
- Garnish with chopped pineapple and fried nuts and serve warm.
- This Pineapple Kesari stays at room temperature for 2 days and for nearly 4-5 days in the refrigerator.
This Pineapple Kesari stays at room temperature for 2 days and for nearly 4-5 days in the refrigerator.