Pineapple sheera is also known as pineapple pudding in Mangalore. This is one of my fav sweet. I have always had this at weddings but it would be dripping with ghee. When I made this at home I reduced the amount of ghee but still it came out very tasty. I forgot to add cashews and raisins this time but it tastes definitely better if added.
Here is how I made Pineapple sheera:
1 cup Semolina/Sooji
2 tbsp Ghee
1/2 cup chopped Pineapple
1 cup Sugar ( reduce depending on the sweetness of the sugar or taste)
2 cups water
1/2 tsp Pineapple essence
1/2 tsp Cardamom Powder
saffron strands 6-7 or yellow food colour
Cashews and Raisins to garnish
1) Heat a tbsp of ghee and fry cashews till golden brown. Remove it and add raisins to the same and fry until it turns fluffy. Remove it and keep it aside. microwave or boil the pineapple until soft.
2) Heat the remaining ghee in the same pan and fry until rava turns golden. Add 2 cups of boiled water to it and mix well. Make sure that there are no lumps.
3) Keep stirring once the mixture turns dry add in the sugar and boiled pineapple pieces. Add
Kesar mixed in warm milk or yellow food colour and pineapple essence. Cook until dry and add in the cashews and raisins along with cardamom powder. Serve hot.
Upma: Upma is one of those breakfast items that I am not very fond of. I make it once in a while as it happens to be my hubby's fav. I cannot have plain upma. I like the one with veggies or with onion and tomato. I made this simple version of upma with tomato and onions.
1 cup Rava/Semolina
2 cups Water
1 medium onion and tomato chopped
2 Green chilli's sliced
1/2 tsp Turmeric powder
1/2 tsp Mustard seeds
1/4 tsp Urad dal
Salt to taste
Coriander leaves chopped for garnishing
1) Dry roast rava until slightly golden and aromatic.
2) Heat oil and add in mustard seeds. When they splutter add in the urad dal and fry until pink. Add green chillis fry for a min.Add in the onions and fry until golden.
3) Add chopped tomato and cook until soft. Add turmeric powder and rava. Mix well and add in boiling water and salt to taste. Cook until dry.
Garnish with chopped coriander leaves and serve hot!