Page 53 - 2019TOHCookbook

SUBBASWAMY | AMHERST, MA | SERVES 4-6
Kesaribath is a staple breakfast dish in Karnataka, South India. It is usually served with Karabath (savory version of semolina with vegetables, and spices). Kesaribath is so delicious, it is not only served for breakfast, but also as dessert after meal. My family likes this dish a lot; our son loves this so much that I have to prepare this every time he comes home. I like pineapple, but you know who (my husband Chancellor Subbaswamy) doesn’t like it. But this is so delicious and sweet, he never complains—the beauty of having a husband with a sweet tooth I guess. So I get to enjoy my pineapple. Hope you will give it a try some time.
INGREDIENTS
1 (20 oz.) can crushed pineapple with juice 2 sticks unsalted butter
2 1⁄4 cups sugar
1 cup semolina
1 1⁄2 cups hot water
INSTRUCTIONS
1⁄4 cup raisins
1⁄4 cup raw cashew pieces 1⁄2 tsp. ground cardamom 1⁄2 tsp. saffron
1. First soak saffron in 2 tablespoons hot water or milk. This will give the dish not only an orange-yellow color, but also the fragrance of saffron.
2. In a large frying pan, melt 1⁄4 stick of butter. Add raw cashews and roast on low flame until cashews turn golden brown, add raisins and stir for couple of seconds. Once the raisins plump up remove them from the pan and save in a bowl.
3. Add an additional 1⁄2 stick of butter to the pan and let it melt. Add semolina, and roast for
4-5 minutes on low heat. Once semolina is roasted and you smell the roasted aroma, add crushed pineapple with the juice, hot water, mix well and cover.
4. Cook on low heat for about 10 minutes. Add sugar, and soaked saffron along with the liquid, stir on medium-low heat 8-10 minutes.
5. Add remaining butter. Stir 2-3 minutes more.
6. Add cardamom powder, roasted raisins and cashews. Stir for another minute or so.
7. Take off from heat, let it cool a bit, and enjoy the rich delicious Kesaribath.
45
KESARIBATH WITH PINEAPPLE