Ingredients
2 kg pineapple
4 gm black pepper
3 gm roasted cumin powder
15 ml lemon juice
100 gm sugar
100 ml water
100 ml coconut milk
Method
Chargrill the pineapple on the naked flame (like we do for baigan bharta) till soft and skin is absolutely burnt.
Remove the burnt skin and reserve the flesh under running water.
Add water, sugar and dry spice powder and cook for 5 min . (sugar should be completely dissolved)
Puree and strain.
Add few cubes of ice and coconut milk.
Blend and adjust thickness if required with chilled water.
Serve chilled.
2 kg pineapple
4 gm black pepper
3 gm roasted cumin powder
15 ml lemon juice
100 gm sugar
100 ml water
100 ml coconut milk
Method
Chargrill the pineapple on the naked flame (like we do for baigan bharta) till soft and skin is absolutely burnt.
Remove the burnt skin and reserve the flesh under running water.
Add water, sugar and dry spice powder and cook for 5 min . (sugar should be completely dissolved)
Puree and strain.
Add few cubes of ice and coconut milk.
Blend and adjust thickness if required with chilled water.
Serve chilled.
Recipe Developed & Created By Chef Ashish Bhasin
Content Partner : Trident, Bandra Kurla
Chef Ashish Bhasin
Executive Chef at Trident, Bandra Kurla
Read more about Chef Ashish Bhasin
You can connect with Chef Ashish Bhasin on his social media handles -
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Twitter @Chefbhasin
Instagram@chefbhasin
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