I have a real treat for you today - a guest post by my friend's 17-year old daughter Molly. She is one of those uber-talented teens who is sweet and thoughtful, studies hard, can do yoga like nobody's business ... and is an amazing cook. She teaches the exercise/yoga class I attend every week and does a wonderful job of tailoring the moves to my aging body. Molly traveled around the world two years ago and fell in love with South Asian cooking. I've invited her to share one of her favourite recipes with us today - Pineapple Gojju - which I can't wait to try.
It is Saturday morning and as I’m enjoying my pocket of warmth in my bed, safe from the frigid winter air outside, I am already planning what to eat for breakfast (the only motivation for leaving at all). I could opt for my usual meal - oatmeal with some chia seeds or berries on top - but today I have no plans, just a craving for some extra spicy-savoury-deliciousness.
I took a trip to India two years ago with a close family friend of mine and of all the incredible dishes we tried my absolute favourite was the coconut pineapple curry *mouth waters*… it’s the perfect balance of heat and if you love coconut as much as I do, this is bound to become your new ‘fav’ as well.
The majority of our trip was within the state of Karnataka, home to the small town of Hampi, and a few hours from the main city of Bangalore. There was one particular restaurant that holds a fond place in my memory, obviously for the food, but also for the breathtaking scenery.
After weaving through a banana plantation for about a kilometer you’d come to a quaint little cafe - The Mango Tree Restaurant (even though there were in fact no mango trees nearby). It looked out on a beautiful green marsh with water buffalo passing by nonchalantly every half hour and monkeys climbing up in the trees… surreal I know.
Once our shoes were off and we were comfortably seated cross-legged on the floor mats the waiter would come around with fresh watermelon juice and our menus.
A special bond was formed that day between the curry and me. Since returning home I’ve been trying to recreate the recipe on my own with the help of the Internet and cookbooks. I came up with this version, inspired by a recipe found on food.com, with my own twist.
Now its quite possible that this dish seems so magical to me because when I ordered it I hadn’t eaten in hours and was so hungry anything would’ve tasted like a five star meal, but I’m putting the recipe out there anyway and I hope you find it’s as comforting and homey on a cold winters day as I do.
So here goes!
PINEAPPLE GOJJU (Serves: 4-8)
INGREDIENTS:
1 tablespoon canola or grape seed oil (I use grape seed)
1 small onion, peeled and finely chopped
1 garlic clove, finely chopped
1 cinnamon stick
3 clove hearts
2 cardamom pods, capsules crushed
3 teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon ground turmeric
1/2 teaspoon chili powder (more or less depending on how spicy you want it)
1 pineapple peeled and cut into small squares
1 teaspoon salt
1 cup coconut milk (I used the Thai Kitchen brand, from a can)
*if you prefer a sweeter tasting curry, add 1 tablespoon of sugar
Optional:
1/4 cup dried currants or golden raisins (I use currants)
Sprinkle of desiccated coconut flakes and/or extra cinnamon when serving.
DIRECTIONS:
1. Prepare all your ingredients.
2. In a frying pan heat oil and fry onion, garlic and whole spices until onions are soft.
3. Add ground spices and stir for one more minute.
4. Add pineapple and stir until well coated.
5. Add salt, coconut milk, and sugar if using.
6. Cook uncovered 5 minutes or until soft.
7. Serve with steamed white or brown rice.
8. Enjoy!
***********************************************
It is Saturday morning and as I’m enjoying my pocket of warmth in my bed, safe from the frigid winter air outside, I am already planning what to eat for breakfast (the only motivation for leaving at all). I could opt for my usual meal - oatmeal with some chia seeds or berries on top - but today I have no plans, just a craving for some extra spicy-savoury-deliciousness.
I took a trip to India two years ago with a close family friend of mine and of all the incredible dishes we tried my absolute favourite was the coconut pineapple curry *mouth waters*… it’s the perfect balance of heat and if you love coconut as much as I do, this is bound to become your new ‘fav’ as well.
The majority of our trip was within the state of Karnataka, home to the small town of Hampi, and a few hours from the main city of Bangalore. There was one particular restaurant that holds a fond place in my memory, obviously for the food, but also for the breathtaking scenery.
 |
| This was the view from my bamboo mat on the floor |
After weaving through a banana plantation for about a kilometer you’d come to a quaint little cafe - The Mango Tree Restaurant (even though there were in fact no mango trees nearby). It looked out on a beautiful green marsh with water buffalo passing by nonchalantly every half hour and monkeys climbing up in the trees… surreal I know.
Once our shoes were off and we were comfortably seated cross-legged on the floor mats the waiter would come around with fresh watermelon juice and our menus.
 |
| To the left is me (Molly) - we are very grateful to be under the shade of a big tree and about to eat! |
A special bond was formed that day between the curry and me. Since returning home I’ve been trying to recreate the recipe on my own with the help of the Internet and cookbooks. I came up with this version, inspired by a recipe found on food.com, with my own twist.
 |
| Pineapple Gojju |
Now its quite possible that this dish seems so magical to me because when I ordered it I hadn’t eaten in hours and was so hungry anything would’ve tasted like a five star meal, but I’m putting the recipe out there anyway and I hope you find it’s as comforting and homey on a cold winters day as I do.
So here goes!
PINEAPPLE GOJJU (Serves: 4-8)
INGREDIENTS:
1 tablespoon canola or grape seed oil (I use grape seed)
1 small onion, peeled and finely chopped
1 garlic clove, finely chopped
1 cinnamon stick
3 clove hearts
2 cardamom pods, capsules crushed
3 teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon ground turmeric
1/2 teaspoon chili powder (more or less depending on how spicy you want it)
1 pineapple peeled and cut into small squares
1 teaspoon salt
1 cup coconut milk (I used the Thai Kitchen brand, from a can)
*if you prefer a sweeter tasting curry, add 1 tablespoon of sugar
Optional:
1/4 cup dried currants or golden raisins (I use currants)
Sprinkle of desiccated coconut flakes and/or extra cinnamon when serving.
DIRECTIONS:
1. Prepare all your ingredients.
2. In a frying pan heat oil and fry onion, garlic and whole spices until onions are soft.
3. Add ground spices and stir for one more minute.
4. Add pineapple and stir until well coated.
5. Add salt, coconut milk, and sugar if using.
6. Cook uncovered 5 minutes or until soft.
7. Serve with steamed white or brown rice.
8. Enjoy!
No comments:
Post a Comment