Trust me it tastes so good that I
was not able to stop myself from eating it, not that I have any grudges about
it especially since making it turned out to be more arduous than I thought. I
was rattled already enough with the thought of cooking this without a barbeque
or a griller, and then came along the task to cut the pineapple into slices. It
seems facile on television, but it’s tough like gymming on the first day, you
manage to do it but regret it afterwards when the muscle pain kicks in. I also
somehow managed to cut the slices out of it and was left with a couple of
scratches from pineapple thorns. But all the pain was worth the taste.
Ingredients:
1 pineapple sliced
2 inch cinnamon stick
½ teaspoon black pepper powder
4 tablespoon sugar
4 tablespoon roughly crushed jaggery
2 tablespoon butter.
3/4 cup water
Recipe:
Add butter, sugar, jaggery and
water in a sauce pan, and leave it to simmer on low flame till sugar and jaggery
dissolves.
Now add cinnamon stick and turn
the heat on. After the syrup has boiled once, turn the heat off, and leave it
to cool down for a couple of minutes after which add pepper powder and mix
nicely.
Now soak pineapple slices in this
syrup for at least ten minutes.
Then in a frying pan on low
flame, fry these slices. Don’t add oil or butter in the pan. Just take the
slices out of the syrup and lay them down one by one in the pan. The juice from
the pineapple and syrup will scatter around the pan. Don’t worry; this
scattered juice is what will help the pineapple get nicely caramelised.
After 2 minutes of frying on one
side flip the slices and gently dab the syrup again on the slices with the help
of a kitchen brush, and again fry for 2 minutes on the other side. Also during
this step, keep collecting the juice scattered into the pan and pouring it back
on the slices. Repeat all of this once again, and then take them off the pan.
Technically, this kind of recipe
is cooked on a barbeque, but since I don’t have one, I roasted them for few
seconds on nude flame on both sides, once the frying was done. This helped them
get that charred flavour which naturally comes in a barbeque.
Serve them hot along with the leftover
syrup.
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