Pineapple pilaf

I was so hesitant to try using pineapple in rice, but this truly was a winner in my kitchen. The juice from the pineapple combines so well with the spices added into the rice and makes it taste sweet, aromatic and spicy all at the same time. It is definitely worth a try if you have just a handful of pineapple chunks.


You need
Pineapple - 1 cup (diced)
Basmati rice - 1 cup 
Onions - 1/2 (finely chopped)
Aniseed - 1
Cinnamon powder - 1 1/2 teaspoons
Garlic cloves - 2 (crushed)
Green chillies - 2 (slit)
Curry powder - 1 teaspoon
Oil
Ghee - 1 tablespoon
Salt
Coriander leaves


Method

• Soak the basmati rice for 30 minutes.
• In a medium saucepan start by adding oil, followed by garlic cloves, onions, green chillies and aniseed and saute for 2 minutes.
• Add the pineapple chunks, cinnamon powder and curry powder and mix well. Saute for few minutes more.
• Add 3 cups of water and bring it to a boil.
• When the water boils, drain the rice and add it to the pan.
• Add salt, ghee, cover and cook on medium heat.
• When you see holes on the rice, reduce the heat to a low and cook until rice is done.
• Garnish with coriander leaves and serve warm.

Spicy dipping sauce

You need
Chilli garlic sauce - 1 tablespoon
Soy sauce - 1 tablespoon
Ketchup - 4-5 tablespoons
Vinegar - 1 tablespoon


Method
Combine the above ingredients and serve.

Mirchi ka salan

I had these Bhajji molagas, the big fat light green variety which is most often used to make Bhajjis. Mirchi ka Salan is indeed one dish you ought to try using these chillies. These chillies are not very spicy and they absorb the flavor and juice from the gravy and give a chilli kick to the gravy. You could make it using the other chilly varieties too....if you can take the heat...

You need

Big fat light green chillies - 3

Peanuts - 1/2 cup

Red chilly - 1

Peppercorn - 4-5

Coriander seeds - 1 tablespoon

Cumin seeds - 1 teaspoon

Coconut - 2 tabelspoons

Cinnamon powder - - 1/2 teaspoon 

Turmeric powder - 1/2 teaspoon

Onions - 1/2 (finely chopped)

Salt

Oil

Curry leaves

Tamarind paste - 1 teaspoon

Mustard seeds - 1 teaspoon

Ginger garlic paste - 1 teaspoon

Jaggery - a very small piece.

Method

• Roast and grind into paste- Coriander seeds, cumin seeds, coconut. red chilly and peppercorn.
• Slit and cut the chillies in half or else slit and use them as whole.
• Add them to a separate pan and saute for a few minutes and set aside.
• In a medium saucepan start by adding oil followed by mustard seeds, turmeric powder, curry leaves, onions, ginger garlic paste and cinnamon powder.
• Now add the coconut paste, tamarind paste and salt and simmer for a few minutes. 
• Add water to bring it to the right consistency and allow to cook on medium heat for 5-10 minutes.
• Finally add the chillies and jaggery to the gravy and cook for another 5 minutes.
• Serve warm along with Biryani or Rice or Rotis.