Sunday, August 7, 2016

Pineapple and Coconut Panna


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


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 - 
Facebook Page : Chefbhasin
Twitter @Chefbhasin
Instagram @chefbhasin

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