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Monday, December 31, 2012

Announcing EP Series -Nutmeg or Parsley

Wishing all a very Happy & Prosperous New Year !!!
EP Series starts its journey with a new year, new theme & at a new space.This month the series is guest hosted by Chef Mireille @ Chef Mireille's Global Creations with the theme "Nutmeg or Parsley".Thanx Mireille for hosting the event and for your interest too.And this brings to the end of EP Series-Herbs & Spices too.So,would like to thank each one of your for your valued support always.And expect the same this month too.Rules remain the same,hoping to see the authentic,traditional & innovative ones linked in soon.

Am linking the Parsley pakoras (from archive) to the event:)

Aloo Parathas with parsley

Friday, December 28, 2012

Dates Pickle | Eenthappazham Achar (Malabar Style)

Dates pickle / Eenthapazham achar is a speciality of Malabar and it best pairs with Thalassery biriyani.Thalassery biriyani is served with dates pickle unlike the raitha in other biriyani.This pickle has a sweet,tangy & spicy taste.Usually this pickle is blended in a smooth paste form but somehow to me it tastes similar to the Sweet tamarind chutney used in chats and so I avoided that.I have just added & cooked the dates in the pieces form.We love it this way and like it with biriyani.Do try this out if you love the sweet taste of dates in pickles !!!

dates 250 gms(pitted)~35 dates
ginger shredded 1 tbsp
garlic cloves 1 tbsp'
green chillies 2-3 chopped
mustard seeds 1/4 tsp
cumin seeds 1/4 tsp
chilly powder 2 tsp
turmeric powder 1/4 tsp
asafoetida powder 1/2 tsp
salt 1 tsp
sugar 1/4 cup
gingelly oil 2-3 tbsp
vinegar 1/3 cup
water 1/4 cup
curry leaves few

-Chop the dates in small pieces.
-Make a paste with chilly powder ,mustard seeds,cumin seeds & water in the blender.The mustard seeds & cumin seeds can just split up.
-Heat oil in a pan and when the oil is hot ,add the ginger shredded,garlic chopped, green chillies & curry leaves.Add the turmeric powder and asafoetida powder
-Add the chilly paste and vinegar.Bring to a boil.Add the chopped dates and cook for 5-7 minutes till the vinegar is absorbed and dates are softened and cooked.There will be some soft dates pieces left behind to add a nice chewy texture.
-Add the sugar & salt.Put off flame.

Servings ~ a small bowl

* Adding sugar adds to the sweeteness,omit if u don't like it very sweet.
* Usually this pickle is made by  blending the dates but we prefer having some chunks in between,so haven't blended it.You can blend if u wish.
* Mustard seeds and cumin seeds need to be just crushed and not powdered.

Thursday, December 27, 2012

Squid Curry | Kanava Curry & A Gift Voucher !!

Hope everyone had a great Christmas. Thanx everyone for the wishes through mails,comments & fb messages.We had a very good celebration too !! I have another good news to share with you all,got a really surprise gift voucher for participating in "Street food of India"event hosted by Rosh @ Chef Al Dente.This is my first ever gift voucher/gift from the blogging world,am so happy to receive it yesterday as Santa's gift to me.My recipe of Beef roast got selected and a big bunch of thanks,Rosh for the wonderful gift voucher.

Back to blogging after the zeal & blast of Christmas with a delicious squid /kanava curry.Squid /Kanava was first introduced to me five years back in Trivandrum.That's the first time,I first noticed this fish.By the looks & feel,its very slippery & slimy but once cooked becomes like meat or thick rubberband like.And it was our neighbour aunty who explained me the recipe to prepare squid curry and I followed it thereafter.We all loved the curry and so bought it often.This fish is rarely seen at my home town and husband's place too.So,do try this curry if you get squid at your place & Enjoy !!

squid 500gms
onion 1 sliced
coconut sliced 2 tbsp
tomato 2 chopped
ginger- garlic paste 2tsp
chilly powder 1 tsp
turmeric powder 1/2 tsp
coriander powder 1 1/2 tsp
garam masala 1/2 tsp
cilantro few sprigs
curry leaves 1 sprig
oil 2 tbsp

-Clean the squid by clearing the inner cavity and peeling the slippery skin.Cut into round pieces and if its very large ,cut in smaller pieces.Wash,drain water and keep aside.
-Heat oil in a pan and fry the coconut slices till slightly browned.
-Slide in the onions and saute the sliced onion till slightly caramelized.Add in curry leaves.Add the ginger- garlic paste and saute till raw smell disappears.Add in the spice powders and saute on low flame.
-Add in the tomatoes,cook well till mashed.Add salt.
-Add the squid pieces and cook covered till 15 minutes until the squid pieces turns firm and cooked.
-Adjust salt & the gravy consistency as per your wish.Add the cilantro and put off flame.
-Serve with kappa vevichathu  or rice or even chapathis !!!

Servings ~ 1 bowl 

* Adding coconut slices adds to the taste.You may add or leave.
* Adding cilantro is optional.
* We had squid curry with kappa vevichathu,makes a great combo.

Saturday, December 22, 2012

Piped Butter Cookies : A Guest Post For Siri

"Christmas waves a magic wand over this world,and behold,everything is softer and more beautiful."
I know that everyone is in busy in the vacation mood & enjoying the lights of Christmas.When Siri(Sireesha) @ Siri's Flavors asked me to do a guest post for her,I thought to celebrate this guest post with another festive treat of this season,Piped Butter Cookies.I was very happy  to share my recipe at her space.Though we have known each other for just two months back through the blogosphere but she is become a very close part of my space and a great friend to me too.Some of her interesting posts at her space which I liked & admired are Green Apple HalwaGoa Red Chicken CurryEgg Dum BiriyaniCutee Edible Santa.Siri is also celebrating her first anniversary by a Give away with lots of prizes,do check that out too:)

Thanx Siri for the lovely opportunity to show case my recipes at your space.Iam highly obliged for this wonderful occasion,Siri !!This is a very easy cookies which is a very friendly one with kids and to adults too.Piped butter cookies can be made in different shapes but I tried the rose pattern.The piped butter cookies are also commonly known as melting moments.As the name implies,these literally melt in your mouth.The recipe is very simple and everyone can give these a try.Do drop by Siri's space for the detailed recipe,try these out and enjoy!!

Friday, December 21, 2012

Baked Fish Sticks

Winters and holidays combined together always demands something hot to munch,may that be any good appetizer/snack/soups.But at the same,a perfect time to slide in your fleece/blankets and stay warm.And so,is the deal at my home too,though moms hardly find time when they got to prepare these munchies or prepare meals,Isn't it?? But how about making the work a bit easier by preparing the baked fish cutlets well ahead and then they just have to be reheated or microwaved to serve hot.So,all moms start preparing this filling healthy snack and enjoy the winters & holidays.Also,if you are looking out for easy appetizer for Christmas feast/ New year eve then this is for you.These are crisp bread & cheese coated fish sticks served best with mayonnaise,ketchup or BBQ sauce !!

fish fillets 5-6
pepper powder 1/2 tsp
all purpose flour 1/2 cup
pepper powder 1 tbsp
salt 1/2 tsp
bowl 2
egg 1 beaten
salt 1/4 tsp
bowl 3
bread crumbs 1/2 cup
cheese grated 1/2 cup
pepper powder 1/2 tsp

-Wash and clean the fillets,by rubbing lemon juice & salt.Sort out atleast 1/2" thick pieces and cut it in 4" length * 1/2" width.(PS: The pieces should be uniformly thick other wise some pieces may turn brown quickly and others may take time)
-Pat dry the fish in a paper towel.Marinate the fish with salt & pepper powder,keep aside for 15-20 mins.
-In the meantime,take three bowls and in the first bowl take the flour,pepper powder,salt.Mix well.In another bowl beat the egg lightly,add salt.Leave aside.In the third bowl,add the grated cheese, bread crumbs & pepper powder.
-Dip each of the fish fillets in the flour,Shed off the excess flour.Then,dip in egg mix and then roll it in bread crumbs fully.
-Pre heat oven to 450 degrees F and line a tray with olive oil.Place the rolled fish sticks on the tray.
-Place it in the tray and bake for 15 mins or till the crust turns golden brown.Remove from oven & Serve warm with BBQ sauce or your desired dip !!

Servings ~ 15 sticks

* You can omit the cheese and use bread crumbs alone.Cheese adds to the taste.You can use parmesan cheese or cheddar cheese.
* You can use tilapia fillets,cod fillets or salmon to make fish sticks.I used tilapia,have removed the thin portion of fillets pieces and used for other stir fries.
* You can use paprika too to the seasoning or any other desired seasoning.I haven't used it.
* You can use egg white alone too.
* You can coat the fish sticks with crushed plain corn flakes too.

Sending this to Bachelor's feast hosted by Jaleela @ Cook Book Jaleela,Christmas Event hosted by Divya @ Divya's Culinary Journey,60 days of Christmas hosted by Priya & Divya

Wednesday, December 19, 2012

Christmas Wreath Cookies

Christmas is just few days to go and kids were in a mood to bake something sweet where they can help me too,I saw these simple wreath cookies  here and so went ahead and baked these.It was really very delicious buttery cookies with coconut topping.Kids liked it very much and they enjoyed helping me in the topping.Do try these out if you are looking for a simple elegant cookies for Christmas !!

all purpose flour/maida  2 cups
butter 1 stick (1/2 cup)softened
sugar granulated 3/4 cup
white chocolate chips 1/2 cup (3 oz)
egg 1
vanilla extract 1tsp
salt 1/4tsp
for topping
confectioner's sugar /powdered sugar 1 1/4 cup
coconut flakes 1 1/2 cup
water 1/8 cup + 1 tbsp water divided
green food coloring 3-4 drops
red m& m candies 1/4 cup

-In a large bowl,cream butter &sugar until light & fluffy.
-Melt in the chocolate chips in the microwave and add to the mix after cooling,along with eggs & vanilla extract.
-Gradually add in the sifted flour with salt.Mix well until combined.
-Pre heat oven to 350 degrees F.
-On a lightly floured surface,roll out dough to 1/4 inches thickness .Cut with a 3" round cookie cutter or a lid and place it on a lined tray with parchment paper.Using another 1" cutter or a smaller lid with sharp edges,cut out the inner center and remove it.
-Bake in the oven for 10-14 mins,mine got done at 12 mins.(You can notice the sides lightly browned up .
-Remove from oven and cool on wire rack completely.

-For glaze/topping,combine confectioner's sugar and 1/4 cup water,mix well.Add in the coconut flakes in another resealable bag.Mix the food color with remaining 1 tbsp water and add to the bag with coconut flakes.Mix well until the color evenly spreads the flakes.
-Spread the cookies with glaze once cooled completely,sprinkle with colored coconut and finish off with red m& m candies.
-Wait for half an hour so that the topping and glaze sticks well.Serve with tea!!!

Servings~ 20-25 cookies

* I have used the sweetened coconut flakes so reduced the confectioner's sugar to 3/4 cup.

Sending this to Know Your flour-Maida hosted by Archana @ The Mad Scientist's Kitchen , Christmas event  hosted by Divya @ Divya's Culinary Journey ,Priya & Divya's 60 days of Christmas,

Monday, December 17, 2012

Pepper Chicken Chettinadu

Chettinad recipes are always well known for its flavor through ages.And a famous menu entity in mostly all Indian restaurants.I have always had a great inclination towards this chettinad flavors.But this was something different which I have not tried/tasted in restaurants or even tried at home before.But believe me,now there are strong fans of this dish at home.Its a moderately spicy delicious dish that goes well with rice , , chapathis,appams or even dosa.We had this dish with rice.The recipe is adapted from here,do check it out & enjoy !!!

Preparation time ~ 15 minutes
Cooking time ~ 25 minutes
Author ~ Julie
Serves ~ 4-5
chicken 500-600gm( 1.5lb)(refer notes)
onion 1 big chopped fine
tomato 2 medium chopped
ginger garlic paste 1 tbsp
curry leaves few
green chillies 2-3 chopped
whole garam masala(1" strand cinnamon,3 cardamom,2 bay leaves,3 cloves)
cumin seeds 1/2 tsp
mustard seeds 1/2 tsp
roasted cumin powder 1/2 tsp
hot chilly powder 1/2 tsp
kashmiri chilly powder 1 tsp
fennel powder(perinjeerakam podi) 1/2 tsp
whole peppercorns crushed 2tsp
coriander powder 1.25 tsp
coriander leaves 3-4 sprigs chopped
oil 2 tbsp
salt to taste

Watch on YouTube-


-Wash the chicken several times and cut in medium sized pieces. Drain the water in a colander. Keep aside.
-Heat oil in a pan and splutter mustard seeds,crackle cumin seeds.Add the whole garam masala listed.Saute.
-Add in the onion chopped,saute till lightly browned on all sides,may take upto 5 minutes on medium flame.Add the salt lightly.Add the turmeric powder,saute.(gives a nice color & removes the raw flavor)
-Add the curry leaves,followed by green chillies chopped and the ginger -garlic paste.Saute till the raw smell disappears.
-Add the chopped tomatoes.Add all spice powders(chilly,coriander,fennel powder & cumin powder) and cook for 5-6 minutes on medium flame covered till the tomatoes are mashed. The gravy sauce must be thickened and cooked by now .The oil slightly oozes out.
-Add in the chicken and cook without water.Toss it well,Cover & cook the chicken till done on medium flame.(about 10 minutes).Then uncover lid, add the crushed peopercorns, reserve half for garnish. Chicken oozes out all moisture while cooking and makes a great sauce.
-If you wish a slightly thicker gravy,then cook uncovered for another 4-5 minutes.Add in the reseved crushed pepper corns,and coriander leaves.Adjust salt if required.
-Serve hot with your desired staples /rice.Drizzle a pinch of crushed pepper corns !!

Servings~ 2-3 adults

* You can use boneless or with bones chicken.I have used boneless chicken thighs.
* You can even add pepper powder instead of crushed pepper corns but the crushed pepper corns brings out the exact flavor.

Sending this to 60 days of Christmas hosted by Priya & Divya,Tried & tasted -Chettinad Recipes hosted by Lekshmi @ Kitchen Chronicles
,Bachelor's feast hosted by Jaleela @ Cook Book Jaleela,South Indian Cooking hosted by Divya@ Divya's Culinary Journey

Saturday, December 15, 2012

Neapolitan Christmas Cake

 Baking Partners#5 challenge for this month is Christmas Cakes and we were suggested three wonderful recipes.I chose to bake the Neapolitan Christmas cake by Susan Kelliher Ungaro  (ed.)Family Circle-Best Ever Cakes and Cookies, Broadway Book, New York,2001, p. 214 .I must admit that this is a very light,fluffy moist cake perfect for any celebration and each bite into this cake was very delicious.If you are planning for a small bake for Christmas,go ahead & try this cake.My son has already demanded this cake for his birthday too.Try n you will surely love it !!!

cake flour(not self rising) 1 cup (refer notes)
ground almonds ½ cup
baking powder 1 tsp
salt ¼ tsp
egg whites (about 1 cup) 8 
cream of tartar ¼ tsp(refer notes)
granulated sugar ¾ cup
almond extract ¼ tsp(refer notes)
Green and red food coloring

Filling and topping
unflavored gelatin 1 tsp
heavy cream 1 ¾ cup
confectionary sugar 3 tsp -5tsp
strawberry jam ¼ cup(refer notes)
coconut flakes, sweetened ¾ cup(refer notes)

-Pre heat oven to 350 degree F. Coat three loaf 9 1/4 *5 ¼ inch loaf pan with non stick cooking spray and line with wax paper. Instead of using three separate pans ,I used a 8* 8 square pan and divided the pan with a foil wrapped several times to help reinforce the divide,then fold the parchment paper in half and foil in the crease.Place it in the tray and butter the pan so that the parchment paper is well glued.And I made the third part into bread loaf pan 9*5 pan.

(Preparing a square pan by a foil divider)
-Whisk together flour, ground almonds(refer notes), baking powder and salt. In a separate clean gfrease free bowl, beat egg whites and cream of tartar(or salt) until foamy. Gradually add granulated sugar in medium high until stiff peaks are formed. Sprinkle half of the flour mixture over the beaten egg whites and fold in gently. Repeat with the remaining flour and fold in almond /vanilla extract.

(Batter preparation steps)
-Measure ¼ cup of batter into two separate bowls and mix one with green food color and another with pink and keep the remaining as white. Pour this batter into three separate pans/prepared pans. 
-Bake for about 12 minutes. (mine was done at 12)The center of the cake layers springs back when lightly pressed with finger tips. Invert cake into wire racks and allow cooling.

Prepare the filling
-Sprinkle gelatin over ¼ cup of cream and let it stand for one minute to soften. Stir over low heat until gelatin is dissolved. Remove from heat.
-With a mixer on medium speed beat the remaining 1 1/2 cup cream and confectioners sugar till it thickens and is frothy. Add gelatin mixture. Beat until stiff peaks form.

(Frosting & layering)

Assembling the Cake
-Place green cake on a platter and spread two tablespoons of jam over the cake and then spread 1/3 cup of whipped cream on top. Sprinkle with ¼ cup of coconut flakes. Repeat layering with white cake and finally place the pink cake on top. Sprinkle the rest of the coconut on top of the cake.Smooth out the whipping cream.
-Refrigerate the cake for 45 minutes or till the whipped cream is firm.And can make designs on top.I added a few halved cherries.

* I blanched the almonds in hot boiling water and removed the skin.Wiped it dry on a paper towel and then powdered it.You can use almond with skins too.Measure the ground almonds and not the almond as a whole for the cake.
* You can substitute the cake flour by using all purpose flour & corn starch.The measures are for making 1 cup cake flour: 2 tablespoon corn starch + Rest of all purpose flour.I used this substitution by adding 2 tbsp of corn starch in the measure and then filling the rest with all purpose flour upto the 1 cup mark.
* You can add a pinch of salt in place of cream of tartar.
* I have added vanilla extract instead of almond extract.
* I used a two drops of red color to make pink.
* I have used raspberry jam instead of strawberry jam.You can use either of the two.
* I haven't added coconut flakes in layers,instead topped with maraschino cherries.
* The original recipe calls for 3tsp confectioners sugar in the filling but I increased to 5 tsp as it was very mildy sweet.

Sending this to  Baking Partners# 5 started off by Swathi @ Zesty South Indian Kitchen
\Baking Partners

Thursday, December 13, 2012

Kulkul ~ A Mangalore Christmas Delicacy

Kulkul, the name itself may sound strange.This is a Mangalore Christmas sweet goodies, prepared as part of Kuswar goodies, and speaking about this snack makes me nostalgic.When we were at Bangalore nd during our casual visit to my dad's cousins, they were preparing this snack & so I tasted it first at their place during Christmastime. Me and my sis, always referred to this as sweet puzhu(worm).We all fell in love with the worm like shape, or you call it a shell like; my mom immediately jotted down the recipe and thereafter mom made this for every Christmas as we loved them. So, that's my deep relation to kulkuls, this is a sweet crunchy deep-fried snack which can be kept on munching. And so, kids can help you roll these shells in this holiday season, try making it with them and enjoy!!

Preparation time ~ 15 minutes
Cooking time ~ 15 minutes
Author ~ Julie
Serves ~ a small bowl
maida 2 cups (250 gms)
sugar 1 tbsp
warm oil 1 tbsp
egg 1 (optional)
cardamom powder 1/2 tsp
coconut milk (thick) /whole milk /leuk warm water 1/4 cup
water 2 tbsp
salt a pinch

for glaze (optional)
sugar 1/2 cup
cardamom powder 1/2 tsp
water 1/4 cup

Watch on YouTube-


-Sift the flour, add salt, sugar, oil and egg.Knead the dough by adding coconut milk/whole milk/water in a smooth dough.The dough shouldn't be very sticky or too tight/dry.Leave aside for 10 mins.
-Make small marble sized balls.Keep the remaining dough covered all times. Using the back of a fork or cheese grater with small holes, flatten the marble sized dough on it.Press it down to engrave and roll it over like worms.Place the finished ones on a oil greased tray.

-Heat oil in a wok/kadai on medium flame.Slide the kulkuls into the oil (without the oil splattering).The kulkuls will remain down, wait till it reaches the surface.Turn both sides and keep mixing with a slotted spoon till it's slightly browned.Drain on a paper towel and cool the kulkuls completely for 2-3 hours.

-In another pan, heat the sugar, cardamom powder and water in a pan.Let it come to boil and wait till it reaches the right consistency.The sugar coats the back of a spoon or when it reaches a one thread consistency, put off the flame.
-Add the fried kulkuls in it and mix well so that it coats all of them equally.
-Wait till the sugar crystallizes on the kulkuls.Serve hot with tea !!

* If you are not glazing the kulkuls add about 2 tbsp more sugar in the dough and make dough.They taste good that way too, but make sure to fry on low heat as sugar added kulkuls brown faster.
* Some people add baking powder to the dough, I tried it once using that method too.But that gives chubby kulkuls and are softer to chew not crunchy, somehow I didn't like that.
* You can omit the egg & prepare these too, egg makes the kulkuls plumper and soft inside whereas the outside remains crunchy.
* Add hot oil well to incorporate in the flour. You can replace the oil with butter, but butter used ones may turn rancid during long storage.
* You can add 1/2 tsp vanilla extract instead of cardamom powder.

Wednesday, December 12, 2012

Beet Greens Dal (Curry)

Dal /Lentils curry is always a comfort food in many Indian homes.Not only the comfort part,its healthy  & nutritious  to have a bowl of dal everyday.Even infants are introduced cooked dal water ,cooker rice water(kanji) as it has lot of nutrition in it in the initial phase of weaning.My family too has an inclination to all varieties of dal. And, am very fond of adding greens to dal,a perfect way to sneak in greens in kids meal which otherwise is a big 'NO'.I usually use spinach ,beet  greens and spring onions with dal.So,here is the recipe with beet greens ,Enjoy!!

masoor dal(split) 3/4 cup(refer notes)
beet greens a small bunch
turmeric powder 1/2 tsp
chilly powder 1 tsp
asafoetida a pinch
for tempering
oil 2 tsp
mustard seeds 1 tsp
red dry chillies 2-3
curry leaves few
onion 1/2 of 1 chopped

-Wash and chop the beet greens and keep aside.
-Wash the dal,and add it to the pressure cooker with enough water.Add the beet greens,turmeric powder,chilly powder,asafoetida & salt.
-Pressure cook for 2 whistles.Release pressure and then mash the dal with the back of the spoon/laddle.Adjust salt.
-Heat oil in a pan and splutter mustard seeds.
-Fry the curry leaves,red dry chillies, chopped onion.Saute until onion is wilted nicely.
-Add to the dal,Serve warm with rice/chapathis !!!

Servings~ 3 adults

* You can use any variety of dals/lentils like split moong/masoor/ tuvar dal.
* Add a tomato if you wish to have a tangy flavor to the dal.

Tuesday, December 11, 2012

Thai Chillies Pickle | Mulakku Uppilitta Achar

Chillies Pickle | Mulakku Uppilitta achar are best served with curd rice or plain rice.This is a simple spicy tangy pickle that can be made instantly and can be served from the next day onwards or after 2 days.The bird's eye chillies /kanthari mulakku is the actual apt chilli for this pickle but thai chillies are also very closely related to them in terms of looks and flavor.This is a pickle with floating chillies and garlic slices,in vinegar.So,do try it out if you love spicy pickles & enjoy!!

thai red chillies(refer notes) 20
garlic cloves 12
mustard seeds 1tsp
turmeric powder 1/4 tsp
asafoetida a large pinch
curry leaves
vinegar 1/4 cup
water 1/2 cup
oil (preferably gingelly) 2tbsp

- Wash and remove the stalk of chillies.Make a slit in larger chillies and leave the other's just like that.Dry the water on a paper towel,
-Peel and slice the garlic cloves length wise and keep aside.
-Heat oil in  a pan and spultter mustard seeds ,add curry leaves and add in the spices,turmeric and asafoetida.Add in the garlic cloves,saute for 3-4 minutes.
-Add in the salt,vinegar and water,bring to boil.
-Add the chillies,let it boil for 5 minutes.
-Put off flame,cool it down and then bottle for future use.The pickle is ready to use after 2 days.

Servings~ a small bottle

* The ideal pickle for this pickle is bird's eye chillies.But thai red chillies work equally good.The flavors are almost the same.Bird's eye chillies help reduce cholesterol and garlic also helps the same.
* You can use any other oil too but gingelly oil increases the shelf life of the pickle.
* The pickle is moderately spicy and so there is no added use of chilly powder.

Sending this to EP Series- Garlic or Turmeric guest hosted by Viya @ Spice n Flavors

Monday, December 10, 2012

Pineapple Cobbler

Cobbler refers to a variety of dishes consisting of a fruit or savory filling poured into a baking dish covered with a batter before being baked.Unlike a pie,cobbler doesn't contain a bottom crust.The name 'cobbler' is probably derived by the appearance of a cobbled street look when fully cooked or due to the fact that the ingredients are "cobbled" together.Anyway,I had a fresh pineapple in my pantry and had to finish off and so decided off to bake a 'pineapple cobbler'.Pineapple cobbler is a simple yet elegant dessert that can be baked without much preparation before hand.It tastes similar to the pineapple upside down cake.Do give this a try in this holiday season !!!

self rising flour 1 cup(refer notes for substitution)
butter 3/4 stick (1/3 cup)
milk 1 cup
granulated sugar 1 cup(refer notes)
pineapple 1 can (15 oz) = 2 cups
dark brown sugar 1/2 cup
maraschino cherries 1/2 cup

-Drain the pineapple chunks and mix it with the dark brown sugar.
-Pre heat oven to 400 degrees F.Place thin slices of the butter in a 13*9" tray and place it in the oven.Just remove after a minute or so when butter is melted.
-In the meantime,Sift the flour ,mix in the granulated sugar, and milk.Pour the batter in the tray and spread the pineapple chunks & maraschino cherries evenly.
(Before & After bake)
-Bake in the oven for 30 minutes and remove from oven.
-Cool on wire rack and serve warm !!

Servings~ 8 servings

* You can use all purpose flour too instead of self rising flour.In that case,add a tsp of baking powder too to the flour.
* You can use any other fruits like peach,blueberry,black berry or apples.
* I used only 3/4th cup sugar,it was moderately sweet.Use 1 cup or 3/4 cup as per your sweet tooth.

Sending this to Know Your flour-Maida hosted by Archana @ The Mad Scientist's Kitchen , Christmas event  hosted by Divya @ Divya's Culinary Journey ,Priya & Divya's 60 days of Christmas,Cook eat Delicious dessert hosted by Princy @ Spicy Foood,