Recipe for barbecue grilled pineapples with cinnamon sugar. An easy and crowd pleasing party favorite. The best way to end your bbq meal. Recipe with step by step pictures.
Grilled Pineapple with cinnamon is one of the absolutely fabulous and simple desserts. If you haven’t tried this, book mark this for your next barbecue outing. This simple sugar and cinnamon glazed pineapple will become one of the best things to look for on your next bbq party. There are just four ingredients in this recipe. Pineapple, salt, sugar and cinnamon powder. I have just used plain sugar for this recipe. But you can also use brown sugar, muscovado etc..
I have also tried this recipe on a normal stove top grill pan and it works fabulously well. Add a little butter if making in a griddle on a stove top. Here is how to do it Prep the pineapple. Remove the top and bottom off from the pineapple. Trim the skin / peel off the pineapple.
Slice the pineapple into wedges. Discard the central core.
Place the sliced pineapples in a bowl.
Add in the salt, sugar and the cinnamon powder. Mix well to combine.
Macerate the pineapple for a couple of hours.
Get the charcoal grill or your gas grill heated up. Oil the grates. Place the pineapple slices and cook on both the sides for about 10-12 minutes. Baste with the macerated liquid as required.
That’s all she wrote. Fantastic and addictive grilled pineapples are ready.
1 pineapple, peeled, trimmed and sliced
3 tablespoon sugar
1/4 teaspoon salt
2 teaspoon cinnamon powder
Prep the pineapple. Remove the top and bottom off from the pineapple. Trim the skin / peel off the pineapple.
Slice the pineapple into wedges. Discard the central core. Place the sliced pineapples in a bowl. Add in the salt, sugar and the cinnamon powder. Mix well to combine. Macerate the pineapple for a couple of hours.
Get the charcoal grill or your gas grill heated up. Oil the grates. Place the pineapple slices and cook on both the sides for about 10-12 minutes. Baste with the macerated liquid as required.
That’s all she wrote. Fantastic and addictive grilled pineapples are ready.
- Author: Suguna Vinodh
- Prep Time: 2h
- Cook Time: 10m
1 pineapple, peeled, trimmed and sliced
3 tablespoon sugar
1/4 teaspoon salt
2 teaspoon cinnamon powder
Prep the pineapple. Remove the top and bottom off from the pineapple. Trim the skin / peel off the pineapple.
Slice the pineapple into wedges. Discard the central core. Place the sliced pineapples in a bowl. Add in the salt, sugar and the cinnamon powder. Mix well to combine. Macerate the pineapple for a couple of hours.
Get the charcoal grill or your gas grill heated up. Oil the grates. Place the pineapple slices and cook on both the sides for about 10-12 minutes. Baste with the macerated liquid as required.
That’s all she wrote. Fantastic and addictive grilled pineapples are ready.
- Author: Suguna Vinodh
- Prep Time: 2h
- Cook Time: 10m
Find it online : https://www.kannammacooks.com/grilled-pineapple-with-cinnamon/
Recipe for village style vegetable cutlets made with veggies and kadalai maavu / besan. Recipe with step by step pictures and video. Party friendly recipe.
These are the 80’s cutlets as we knew it before the potatoes and bread crumbs caused the disruption to the kadalai maavu / besan cutlet world. These cutlets made with kadalai maavu / besan have their own fan base and nostalgia associated with it. They are so easy to make and frills free. No coating, dipping etc… Just “cut and fry cutlets” making it perfect for beginners too! They are perfect for parties. The squares can be made ahead of time and deep fried when guests arrive so cutlets can be served nice and hot in no time. These cutlets can also be air fried.
Here are the equipments and ingredients used in the recipe that you can buy online. Carote Pan Idhayam Mantra Groundnut oil Garam Masala
Here is the video of how to make village style vegetable cutlets
Here is how to make village style vegetable cutlets
Heat oil in a pan and add in the fennel seeds, cumin seeds, minced garlic, minced ginger and the finely chopped curry leaves. Saute for a minute.
Add in the finely chopped onions and saute till the onions are soft.
Add in the veggies and the salt. Make sure that the veggies are finely chopped so it does not disintegrate in oil when deep frying later. Cover the pan with a lid and cook for a few minutes till the veggies are slightly crunchy and half cooked. Add in the spice powders, green chillies and mix well to combine.
Take a bowl and add in the kadalai maavu / besan. Add half a cup of water and whisk well to a thick paste. Once thick paste forms, add water little by little and dilute the mixture. This method prevents lumps from forming in the batter.
Always start with little water, make a paste and make sure that the paste is lump free before adding the rest of the water. This method works every single time.
Add this batter to the pan. Add in the coriander leaves.
Keep stirring till the mixture becomes thick and forms a soft dough like consistency.
Grease a sheet pan (I have used a 9 x 13 inch) with oil and spread the besan mixture evenly on the pan. Rest the mixture in the pan for 30 minutes to cool. The mixture will thicken further as it cools.
Once the mixture is cool, cut into one inch squares. The pieces should come off easily once the mixture has cooled well. Note: At this stage you can store the pieces in the fridge and deep fry as required. The squares can be stored for up to two days in the refrigerator. The squares can also be frozen at this stage for up to two months. Just place the squares on a plate and freeze them on the plate for 3-4 hours. Then remove the squares from the plate, zip loc them and use as and when required. To use, thaw the squares on a plate for an hour. Proceed with the recipe.
Heat oil in a kadai to deep fry. Do not crowd the pan when deep frying. When the oil is nice and hot, place few pieces of the cut squares in oil. Do not disturb them for a couple of minutes. Turn them with a fork after couple of minutes so they cook evenly.
Remove from oil when the bubbles in oil subsides and they are golden brown.
Vegetable cutlets are ready. Enjoy hot!!!
1 tablespoon Idhayam Mantra Groundnut oil 1/2 teaspoon fennel seeds 1/2 teaspoon cumin seeds 1 tablespoon ginger, minced 1 tablespoon garlic, minced 2 sprigs curry leaves, finely chopped 1 cup onion, finely chopped 1/2 cup carrots, finely chopped 1/2 cup beans, finely chopped 1/2 cup cabbage, finely chopped 1 teaspoon salt 1/2 teaspoon turmeric powder 1/2 teaspoon red chilli powder 1/4 teaspoon asafoetida 1/2 teaspoon garam masala 3 green chillies finely chopped 1 cup besan / kadalai maavu 1.5 cups water 2 tablespoon coriander leaves, finely chopped Idhayam Mantra Groundnut oil to deep fry
Heat oil in a pan and add in the fennel seeds, cumin seeds, minced garlic, minced ginger and the finely chopped curry leaves. Saute for a minute.
Add in the finely chopped onions and saute till the onions are soft.
Add in the veggies and the salt. Make sure that the veggies are finely chopped so it does not disintegrate in oil when deep frying later. Cover the pan with a lid and cook for a few minutes till the veggies are slightly crunchy and half cooked. Add in the spice powders and green chillies. Saute for a minute.
Take a bowl and add in the kadalai maavu / besan. Add half a cup of water and whisk well to a thick paste. Once thick paste forms, add water little by little and dilute the mixture. This method prevents lumps from forming in the batter. Always start with little water, make a paste and make sure that the paste is lump free before adding the rest of the water. This method works every single time.
Add this batter to the pan. Add in the coriander leaves. Keep stirring till the mixture becomes thick and forms a soft dough like consistency.
Grease a sheet pan (I have used a 9 x 13 inch) with oil and spread the besan mixture evenly on the pan.
Rest the mixture in the pan for 30 minutes to cool. The mixture will thicken further as it cools.
Once the mixture is cool, cut into one inch squares. The pieces should come off easily once the mixture has cooled well.
Heat oil in a kadai to deep fry. Do not crowd the pan when deep frying. When the oil is nice and hot, place few pieces of the cut squares in oil. Do not disturb them for a couple of minutes. Turn them with a fork after couple of minutes so they cook evenly. Remove from oil when the bubbles in oil subsides and they are golden brown.
Vegetable cutlets are ready. Enjoy hot!!!
Notes
The same recipe can be air fried. Air fry at 200 C for 10-12 minutes. Fry in batches. Sprinkle little oil on the patties so they crisp up well.
After the squares of cutlets are cut, it can be stored for future use. At this stage you can store the pieces in the fridge and deep fry as required. The squares can be stored for up to two days in the refrigerator. The squares can also be frozen at this stage for up to two months. Just place the squares on a plate and freeze them on the plate for 3-4 hours. Then remove the squares from the plate, zip loc them and use as and when required. To use, thaw the squares on a plate for an hour. Proceed with the recipe.
- Author: Suguna Vinodh
- Prep Time: 60m
- Cook Time: 20m
