Gaurav Anand, Executive Chef, Sheraton Grand Bangalore Hotel at Brigade Gateway

Ingredients:–

· 1 teaspoon coconut oil

· 2 sprigs curry leaves

· 6-7 green chilies, slit

· 300 grams ash gourd / white pumpkin, diced

· ¼ cup black-eyed pea, cooked

· 1 teaspoon salt

· 1 cup second pressed coconut milk

· ½ cup first pressed coconut milk

Method

o Soak the black-eyed beans overnight, approximately around 6-8hrs and pressure cook or boil it.

o Remove the skin from the ash gourd and pumpkin and chop into small pieces.

o Once the bean is half cooked, add the chopped pumpkin, ash groud and add the thin coconut milk into it.

o Add salt and green chilies, once the vegetables are cooked well; add the thick coconut milk into it.

o Reduce the fire to low and stir it slowly until the mix is cooked well and remove from the fire.

o Season with coconut oil and a sprig of curry leaves. Mix well and cover it and allow it to stand for 10-20 minutes before serving.

KOOTU CURRY

Ingredients

· 1 cup black chick peas – soaked overnight

· 1/2 cup Yam – chopped

· 1/2 cup raw banana – chopped

· 1/4 cup coconut paste

· 3/4 tsp Red chilli powder

· 1/4 tsp Turmeric powder

· 2 tsp jaggery powder

• 

Tempering

· 3 tbsp Coconut oil

· 1 tsp Mustard seeds

· 2 no Red chilli

· 2 spring Curry leaves

· 1/2 cup grated coconut

· 3/4-1 tbsp Pepper powder

Method

Ø Boil black chickpeas and yam separately to 3/4th with salt and keep it ready. Do not cook it fully because we need to mix both and cook again. Yam will get mashed if cooked fully.

Ø Add both together and add turmeric powder and chilli powder, mix well.

Ø Grind half of the coconut grated with cumin seeds to a paste.

Ø Add the paste to the curry. Give it a boil and switch it off.

Ø Heat coconut oil in another pan, splutter mustard seeds and add curry leaves and red chilli to it. Now add remaining coconut and fry till its reddish in colour. Before its completely reddish, add pepper powder and fry it.

Ø Add the tempering to the curry along with jaggery powder and few drops of coconut oil. mix well and serve!

PINEAPPLE PAYASAM

INGREDIENTS Pineapple – 2 cups o Sugar – 1/2 cup

o Medium-thick coconut milk – 3 cups

o Condensed milk – 1/2 cups

o Sabudana(Chowari) – 1/2 cup o Salt – A pinch

o Dried ginger powder(Chukku) – 2 pinch o Cardamom (Elakka) powder – 1/4 tsp o Ghee – 1 tsp (optional) o Cashewnuts – 10 nos (optional)

o Yellow colour – 2 tsp

o (mix one pinch into 2 tsp of water)

METHOD

· Chop pineapple into fine pieces.

· Cook them in 1 cup of water along with 2 tbsp of sugar.

· When cool, grind this cooked pineapple into a fine paste.

· Take a deep bottomed pan.

· Add sugar to this pineapple paste and saute for 10 minutes.

· Cook sabudana in 2 cups of water (add sabudana in boiling water and cook).

· Add cooked sabudana and yellow food colour to the pineapple paste.

· Boil for 5 minutes.

· Add one pinch of salt to balance the sweetness.

· Now add coconut milk to the pineapple mix and boil. Stir continuously.

· When it begins to boil, add condensed milk to this.

· You can increase or decrease the quantity of sugar and condensed milk.

· Switch off the gas and add the cardamom powder and ginger powder.

· Close the pan for half an hour to keep the flavour of the payasam.

· If u want, u can add cashewnuts (fry them in ghee and add) and if the pineapple is not that ripe enough, u can add 2 drops of pineapple essence into it.

· So the tasty and delicious pineapple payasam is ready to be served.

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