A Refreshing Thirst
Quencher with a Twist
We usually prefer to eat
out on weekends and one of our haunts is the Rashee Restaurant at Morning Glen
Mall. There are very few authentic Indian restaurants that don’t go low on
spice in Joburg and this is one of them. It was here that I first tried a
pineapple panna. I have tried a raw mango panna before but never one made of
pineapple. The delicious smoked flavour of the pineapple in this drink took my
heart away and I was determined to try it myself. Sadly, I couldn’t get the
exact smokiness in my drink thanks to my electric stove but otherwise the
flavour was spot on.
What we need:
Ripe Pineapple – 1 whole
Sugar –half cup
Black Salt (Kala namak) – ¼
tsp
Mint leaves – a few
(optional)
How we do it:
Cut off the head of the
pineapple and roast it whole (without peeling) on your stove. Keep turning so
that the whole pineapple gets charred on the outside and cooked on the inside.
Unfortunately I have an
electric stove and so couldn’t roast the pineapple this way. Instead I cut off
the head, put it on my baking tray and grilled it on my oven at 200oC
for almost 40 minutes until I got the delicious aroma of cooked pineapple.
Take
it out of the oven and let it cool. Using an oven works pretty much the same way
as roasting on fire. But roasting on fire, gives the pineapple a delicious charred
flavour that gives a zing to the drink.
Once cooled, peel off the
skin and chop the pineapple.
Grind the chopped pineapple
along with the sugar and black salt in a blender to get a smooth mix. Strain this
mix through a fine sieve to get your panna.
Garnish with mint leaves
and serve with ice cubes for a cool refreshing drink.
Try this and you wont be disappointed.
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