pineapple Kesari and corn capsicum Pakodas

corn capsicum Pakodas


Take two sweet corn cobs or frozen corns and remove the corn kernels .keep aside two handful .rest using a mixie just pulse for a second .take this in a bowl .now take the two handful kernels ,green chilies4 nos,two garlic cloves and grind nicely .mix with the earlier mixture .to this add finely chopped onion,half capsicum chopped,salt to taste,red chili powder, curry leaves, little rice flour ,little Besan flour or fried gram flour .mix all to pakoda consistency .fry in hot oil .on medium flame .these PAKODAS will take little longer time to get golden brown .have patience .dont keep turning the pakodas . Only flip ,once the bottom has turned golden brown . Very tasty and crispy pakodas are ready .Rest for few seconds and serve .
Tip :once you have pulsed the corn ,while taking out from mixie jar ,squeeze out as much water from it as possible .then mix with rest of the ingredients .dont use water for mixing .

now i tell you how to make pineapple kesari

Rava-sooji -1/2 cup
   Sugar-1 cup
   Ghee-clarified butter -1/2 cup
   Water -1 1/2 cup
   Pineapple -chopped -1/2 cup
   Cashew nuts- 10
   Cardamom powder -4-5 powdered
   Yellow food color or kesari color - 2 drops or a pinch

Dry roast rava 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

Heat the rest of the ghee and fry the rava in ghee for 2-3 minutes.

Now add the chopped pineapple and mix well.

Bring 1 1/2 cup of water to boil, add a pinch of food color or kesari powder in it

Now add the boiling water to the rava, stirring continuously. Cook the rava on medium flame.

Once all the water has evaporated, add sugar. When you add sugar, the mixture will turn watery again.As it cools it will thicken. This Kesari stays good at room temperature for 2 days and for nearly 4-5 days in the refrigerator. The second day it tastes even better with a nice pineapple flavor.

You can even make slices as shown below on the second day. Pack into a baking pan after preparing kesari, sprinkle or place cashew nuts on the top. Leave it to cool. Then  you can cut it into slices.