MUM’S PINEAPPLE TARTS
Ingredients – for jam:
1 pineapple (grated)
1 cup granulated sugar
1 tsp. lime juice
Method:
Put grated pineapple + sugar in a saucepan and boil until mixture thickens. Do not add any colouring. Add lime juice to preserve jam longer.
Ingredients for pastry:
1 bar butter
2 tbsp. pure ghee
4 egg yolks
6 cups flour (to be added according to your dough
consistency)
½ tsp. salt
Method:
Mix egg yolks, salt, butter and ghee altogether. Add flour using a wooden spoon and later use your hand to get a non-sticky dough. Your dough musn’t stick to the mould.
Take a small amount of the dough and flatten on a flat surface about ¼ inch thickness. Cut the dough using a pineapple tart mould and fill the centre with pineapple jam. Bake for about 15-20 minutes. You can get about 80 pieces with this recipe.
ALL TIME FAVOURITE SAVOURY SNACKS
Ingredients:
½kg. flour
1 egg
2 tbsps. ground chillies/powdered chilli
¼ cup cooking oil
3 tbsps. Margarine
1 tbsp. salt
2 sprigs curry leaves )thinly sliced
2 sprigs celery leaves )
1 onion ]pounded
2 pips garlic ]pounded
1 tsp. each cumin and anise seeds ]pounded
¼cup dried shrimps ]pounded
Method:
1. Heat oil and margarine in a saucepan.
2. Fry ground chillies and pounded ingredients until
fragrant.
3. Mix all other ingredients in a bowl and pour in the fried ingredients
4. Fold in well and add a little water at a time until you get a pliable dough
5. Take a small amount of dough, flatten with your fingers and with a pair of scissors, cut the flattened dough into small bits and deep-fry until golden brown. Drain excess oil on a paper towel.
