Pineapple Flower Cups!!

I am reposting this recipe as requested by Monisha for the SHF Event .

To be frank, I am making this recipe for the first time. Most of the recipes in this blog like the laddus, Sandesh and cutlets are all trial and success recipes. So one more added to the list are these beautiful flowers filled with pinapple chunks, topped with whipped cream, honey and strawberry syrup.
This one is for the AFAM- a fruit a month by Maheswari, which is pineapple.
Like the other recipes of mine this too takes very less time to make.


Ingredients
Phyllo dough
2 cups chopped pineapple
Whipped cream
Honey
Strawberry syrup

Preparation

Phyllo sheets can be easily obtained in the frozen section of any grocery stores.
Layer 3 sheets evenly above each other and cut them with knife or cookie cutter into round shapes. I used wide mouthed glass and knife to cut out rounds. Place them in muffin baking trays and bake them for 7 minutes in a preheated oven at 350 degrees F.
They bake into beautiful golden brown, crisp flowers. Remove from oven and let it cool.

Remove the cups gently and place them in a platter. Spoon the pineapple chunks into the cups and top them with whipped cream and drizzle up with honey and strawberry syrup.


This recipe is inspired from Giada De Laurentiis of Food Network.

Mamidi thokku pachadi (mango thokku pickle)

Ingredients

1 mango grated
½ cup mustard seeds
½ cup fenugreek seeds
½ cup sesame oil
1tsp turmeric
½ cup chilli powder
Pinch of asafetida (optional)

Preparation

Roast the mustard and fenugreek seeds separately till brown and aroma rises. Grind them in to coarse powder and keep aside. Grate the mango and add this powder along with chilli powder, turmeric and oil. Mix well and bottle it. My contribution to Nupur’s A-Z of Indian Vegetables .

Apple-ginger crescent rolls!

I have never made anything out of apples except for fruit custard. For the first time I tried out this chutney and it has come out really well. It tasted very similar to the mango-ginger chutney I usually make. This is my contribution to AFAM by Maheswari . It is a very simple contribution.

Ingredients
For the chutney
1 apple
2 ½ tbsp chopped ginger
3 green chillies
1tbsp Jaggery
Salt

For crescent rolls
1 Pillsbury crescent roll
1 cup chopped onions
1 cup chopped tomatoes
1 cup chopped capsicum
Apple-ginger chutney
cheese spread
Butter



Preparation

Grind all the Ingredients together to make thick chutney. Do not add water to it. It tastes good with Dosa, Idly or rice. I thought of making some stuffed crescent rolls for tea.
Apply some dry flour to your hand and flatten the crescent dough evenly. Apply cheese spread on the surface of the dough and above this apply the apple-ginger spread.
Now top this with chopped tomato, capsicum and onions.
Roll them in to crescents; apply some butter on the surface. Bake it for 12-15 minutes at 375 degrees.
For those who want to make home-made crescent dough click here .
I also served this chutney with Dosa. It can also be served with rice, rotis and idlis.