Tag Archives: Pineapple

Pineapple Shrikhand

17 Jan

pineapple_shrikhand
Pineapple Shrikhand.

Yogurt is hung to make it thick. Fresh pineapple is peeled and very finely chopped. It is then mixed with hung yogurt along with sugar and nuts. Serve pineapple shrikand immediately.
Makes: around 4 Servings of Pineapple Shrikhand .

Ingredients:

Plain Yogurt 2 Cups
Fresh Ripe Pineapple (Chopped) 1 Cup
Cardamom 1 Pod
Sliced Pistachios 4 Tbsps
Sugar to Taste

Method of preparation:

Crush the cardamom pod and remove the seeds and grind the seeds into fine powder.
Peel and very finely chop the pineapple.

Tie plain yogurt in a clean muslin cloth and hang it in refrigerator (tie the ends of cloth to the rack) for 6 – 8 hours with a bowl underneath to collect the whey. Alternatively, hang it above the kitchen sink for couple of hours and then refrigerate for an hour or so.
Remove the thick yogurt onto a mixing bowl, stir in sugar.
Then stir in chopped pineapple, cardamom powder and sliced pistachios.
Garnish with chopped pineapple, pistachios and serve pineapple shrikand immediately.
Notes: You can also use canned pineapple. Adjust sugar accordingly if the canned pineapple is sweetened.

Suggestions: Make sure to use full fat yogurt for better taste.
Variations: You can also add honey instead of sugar if you wish. Few tablespoons of pineapple juice can also be added if the hung yogurt is too thick.
Other Names: Pineapple Shrikhand.

Pineapple Mango Salsa

15 Sep

pineapple_mango_salsa
Pineapple Mango Salsa.

Fresh pineapple and ripe mango are finely diced and mixed with little bit of onion and green bell pepper. The mixture can be refrigerated for couple of days. Serve pineapple mango salsa with chips of your choice.
Makes: around 1 Cup of Pineapple Mango Salsa.

Ingredients:

Pineapple 1/2 Cup (Chopped)
Ripe Mango 1/2 Cup (Chopped)
Green Bell Pepper 1 Tbsp (Chopped)
Red Onion 1 Tbsp (Chopped)
Salt a Pinch
Cilantro few Leaves

Method of preparation:

Wash and finely chop cilantro leaves.
Peel and finely chop the slightly ripe mango.
Remove skin and finely chop the pinapple.
Peel and finely chop the onion.
Wash, halve, discard seeds and finely chop the bell pepper.

In a mixing bowl, mix together chopped pineapple, mango, bell pepper, onion, cilantro and salt.
Serve pineapple mango salsa with chips of your choice.
Notes: Make sure to chop the ingredients in same size.

Suggestions: Add few pinches of sugar if mango or pineapple isn’t sweet enough.
Variations: Check other salsa recipes here.
Other Names: Pineapple Mango Salsa.

Grilled Pineapple Salsa

2 Apr

pineapple_salsa
Grilled Pineapple Salsa.

Pineapple slices and bell pepper slices are grilled till the dark spots appear. Cool the grilled ingredients to room temperature and finely chop them along with onion and herbs. Mix all the chopped ingredients with lemon juice. Serve grilled pineapple salsa with chips.
Makes: around a Cup of Grilled Pineapple Salsa.

Ingredients:

Pineapple 4 Thick Circles
Red Bell Pepper 1/2
Onion 1/2 Small
Cilantro few Sprigs
Green Chile 1
Lemon Juice 2 Tbsps
Oil 1 tsp

Method of preparation:

Peel and finely chop the onion.
Wash, remove stem and finely chop the green chile.
Wash and slice the red bell pepper.
Wash and finely chop the cilantro leaves.

Brush the pineapple and bell pepper slices with oil and place it on the hot grill.
Once the slices are brown on both sides, remove from heat.
Cool to room temperature and finely chop the pineapple and bell pepper slices.

In a mixing bowl, mix together chopped pineapple, chopped bell pepper, onion, green chile, cilantro, lemon juice, salt.
Taste and ajust the seasoning if required.
Serve pineapple salsa with chips.
Notes: Make sure not to overcook the pineapple or red bell pepper slices.

Suggestions: You can also grill the green chile.
Variations: You can also add green bell pepper in place of red bell pepper.
Other Names: Grilled Pineapple Salsa.

Pineapple Banana Shrikand

13 Dec

pineapple_banana_shrikand
Pineapple Banana Shrikand.

Srikhand is a flavored creamy Indian dessert made of plain yogurt. Here, yogurt is hung to make it thick. It is then whisked with pineapple juice and mixed with fruits and nuts. Serve pineapple banana shrikand immediately or chilled.
Makes: One Serving of Pineapple Banana Shrikand.

Ingredients:

Plain Yogurt 1 1/4 Cups
Pineapple Juice 3 – 4 Tbsps
Banana 1 Small
Walnuts 4

Method of preparation:

Roughly chop the walnuts.
Peel and chop the banana into small pieces.

Tie plain yogurt in a clean muslin cloth and hang it in refrigerator (tie the ends of cloth to the rack) for 6 – 8 hours with a bowl underneath to collect the whey.
The yogurt thickens to a very good extent.
Remove the yogurt into a bowl, add pineapple juice and whisk well.
Stir in chopped banana and walnuts.
Garnish the shrikhand with walnuts and pineapple juice.
Serve pineapple banana shrikand immediately.
Notes: Make sure to strain the yogurt well for pineapple juice to be incorporated.

Suggestions: Shrikhand is liquidy – need to hung the yogurt for some more time or use less pineapple juice. Try whole milk yogurt which leaves more whey when hung.
Variations: Also add chopped pineapple to the yogurt mixture.
Other Names: Pineapple Banana Shrikand.

Pineapple Rava Kesari

28 Nov

pineapple_rava_kesari
Pineapple Rava Kesari.

Pineapple rava kesari is one of famous recipes made with rava / semolina / sooji. Sooji is roasted till light golden color. A thin sugar syrup is flavored with saffron threads and cardamom powder. Sooji is then cooked in this sugar syrup till done. Finally finely chopped fresh pineapple slices are mixed in and garnished with fried cashews and raisins.
Makes: 2 Cups of Pineapple Rava Kesari

Ingredients:

Fine Sooji 1 Cup
Chopped Pineapple 1/2 Cup
Sugar 1 Cup
Cashews 8
Golden Raisins 15
Cardamom Powder a big pinch
Saffron Threads a Big Pinch
Ghee 1 tbsp

Method of preparation:

Heat half a tbsp of ghee in a pan, add cashews and fry for few seconds.
Then add raisins and fry till raisins start to change color around the edges.
Remove them onto a bowl for garnish.

Heat remaining ghee in the pan, add sooji and fry on medium – low flame for couple of minutes till sooji turn light golden color and lose all the raw flavor. Remove onto a plate for later use.
Roasting the sooji can be optional.

Heat around 2 3/4 to 3 cups of water in a sauce pot and add sugar and saffron threads.
Let the sugar melt completely and water come to a heavy boil.
Reduce the flame to low and and slowly stir in the sooji.
Stir thoroughly during the process of adding sooji to avoid lumps.
Remove the bowl from heat, stir in cardamom powder and chopped pineapple.
Keep the pot covered for a minute for the sooji to absorb all the flavors.
Garnish with fried cashews and raisins and serve pineapple rava kesari hot or cold.
Notes:If using sweetened canned pineapple, adjust the sugar accordingly.

Suggestions: If sooji feels uncooked, stir in few tablespoons of hot water and cook on low flame till done.
Variations: Mango Rava Kesari. Sometimes yellow color is added to the sugar syrup for more color. Pineapple juice can also be added in place of half of the water if desired.
Other Names:Pineapple Rava Kesari, Pineapple Rawa Kesari.