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INGREDIENTS:
For Pineapple Rasam
• ½ pineapple, peeled and
cut into thin slices
• 1 tsp sugar
• 10-12 curry leaves, crushed
• 2 whole red chilies, broken
• 2 tsp black pepper powder
• 1 tsp coriander powder
• 1 small tomato, chopped
• 2 cloves garlic, crushed
• 2 tbsp coriander leaves, chopped
• ½ cup toor daal (pigeon pea), cooked and whisked
• Salt to taste
For masala muffins
• ¾ cup cornmeal
• 1¼ cup all purpose flour
• 1 carrots, chopped
• ¼ cup Haricot beans
(navy bean), chopped
• 1 tbsp coriander leaves, chopped
• ½ tsp green chilies, chopped
• ¼ tsp ginger, grated
• 1 tsp baking powder
• ½ tsp baking soda
• Salt to taste
• 1 cup milk
• ¼ cup vegetable oil or butter
PREPARATION:
For Pineapple Rasam
• Take a non-stick pan and roast all the pineapple pieces on both the sides. Sprinkle little sugar and salt during roasting. Once you get the grill marks, keep aside to cool down.
• In another pan, add all ingredients except for toor dal and coriander leaves. Add roasted pineapple and gently smash it with your hand for the flavour to come out. Add three cups of water in the mixture and bring it to boil.
• Reduce the heat after it gets its first boil. Simmer for five to seven minutes on medium heat.
• Remove from the heat and keep aside to cool down. Blend the mixture in a blender and stain it.
• Now, add boiled toor dal in the mixture and bring it to boil for two minutes. Turn off the heat and serve hot.
• Garnish with coriander leaves.
For masala muffins
• Preheat oven to 375° F.
• Sift and then mix all the dry ingredients in a bowl.
• Stir-fry grated ginger, green chilies, carrots and beans with little oil in a frying pan. Adjust salt to taste and finish with chopped coriander leaves.
• Whisk the wet ingredients in another bowl. Pour the wet ingredients into the dry mixture. Stir just until mixed. Do not over stir.
• Spoon the batter into a greased or papered muffin pan. Fill each cup nearly to the top.
• Bake for 15 to 20 minutes or until risen and golden brown.
• Cool the muffins at least for five minutes before removing from the pan. This yields six to seven muffins.
