pineapple raita recipe, how how to make pineapple raita recipe

My first summer season recipe of this year with pineapple raita.

had bookmarked this two years ago but somehow forgotten to make it .last week had got pinepple slices from which i made pineapple sheera ,and had some slices remaining so without wasting time i rushed to make this interesting raita.

Pineapple raita is a cooling and refreshing side dish for any meal; it is a perfect blend of pineapple chunks and creamy yogurt. Learn how to make ananas ka raita by following this easy recipe.



pineapple raita  is the best  raita i have had till date. i will recommend making this once and i am sure you will be hooked to it.

 trust me, you and your family are going to love it. and with the summers approaching. refresh yourself with this cool, salty and sweet pineapple raita.



Ingredients
1 cup fresh curd/yogurt/dahi
½ cup chopped pineapple cubes
¼ cup pomegranate arils, optional
½ tsp red chili powder/lal mirch powder or pepper powder (kali miri powder)
1 small green chilli chopped finely
1 tsp roasted cumin powder/bhuna jeera powder
1 to 2 tbsp sugar or add as per taste
salt or rock salt or black salt as required
1 to 2 tbsp chopped coriander leaves
few chopped pineapple pieces,pomegrante arils , few coriander leaves for garnish


Method
1 Take the curd in a bowl. Add sugar, cumin seed ,red chilli or pepper powder and salt. Beat the curd until it becomes smooth.Add chopped green chili in it and mix well.
2 Add pineapple chunks and half of the pomegranate seeds in it and mix well.
3 chill the pineapple raita before serving.
4 garnish the pineapple raita with the remaining pomegranate and chopped coriander leaves.

Methamba recipe

A Maharashtrian quintessential recipe ,tangy yet with a difference .this is my second recipe of the summer season

METHAMBA is supposed to be a combo of sweet/sour/spicy.

methamba is derived from words methi {fenugreek seeds} and amba { mango}
A yummy relish to be paired with some rice and dal and you will have a delicious meal

Methamba,  uses very few ingredients and takes no time to cook. You can even make some in advance and store it in the refrigerator for up to a week
 Note you will have to adjust the amount of jaggery and red chilli powder as per sourness of mangoes.

Ingredients:

1 raw/green mango
1/4 tsp methi (fenugreek seeds)
1/4 cup jaggery (approximately...this will depend entirely on how sour the mango is)
1/2 tsp red chilli powder
1/4 tsp mustard seeds
1 tbsp oil
hing (asafoetida)
salt to taste

method:

1.Peel the mango and cut into small cubes. Heat the oil in a heavy-bottomed pan. Once the oil is hot, add mustard seeds and let them splutter.

2. Add asafoetida powder. Add ground fenugreek seeds and wait until they give out their aroma.

3. Add mango pieces. Stir them well, so that they get coated with the seasoning.Add a little bit of salt and let the mango cook. Normally you would not need to add water, but if the mixture starts drying out, only then add a few teaspoons of water to prevent it from burning. Don't add too much because once you add the jaggery it will let out some moisture.

4 Once the mango is completely cooked, and feels mushy, add the jaggery and red chilli powder and cook till everything is cooked together. Check for taste and adjust the salt/chilli powder and jaggery.

5.It keeps fresh outside the fridge for about three days. If stored well-covered in the refrigerator, it should stay fresh for at least a week.

tip:
1) Keep the thickness of sauce according to your choice.

Summer recipes | healthy summer marathi recipes menu

Summer is approaching & its already hot in bangalore.

So thought of compiling various summer recipes which includes salads ,dal,sweets & summer cooler drinks,milkshakes ,lassi coolers  & ice creams.

CLICK ON RECIPE NAME FOR DETAILED RECIPE

Lettuce raita

 Lemon Pickle








Upwas batata kees

AAM RAS - AAMRAS

Sabudana chikodi -chikwadya recipe

MANGO (KAIRI) PICKLE 

BATATA WAFERS  

MINT CORIANDER GREEN CHUTNEY

PANI PURI RECIPE 

KAIRI CHI KADHI 

ONION TOMATO CUCUMBER YOGHURT( DAHI) RAITA 

Fruit chaat recipe

Vegetable Grilled Sandwich

Mint coriander coconut chutney 

 YOGHURT MINT CHUTNEY-HOTEL STYLE| DAHI PUDINA TANDURI- KABAB CHUTNEY

 KAIRI CHI KADHI

 











VEGETABLE SANDWICH




 
Dahi  Batata Sev Puri Recipe 

CORN FLAKES CHAT RECIPE 

Dry Bhel | sukha bhel | mumbai street food

 










Paneer Hariyali | Indian Cottage Cheese in Green Makhani Gravy 




Veg Yakhni Pulao |vegetarian yakhni pulav - aromatic rice pilaf



SWEET CORN PANEER GREEN PEAS PULAO | CORN  CAPSICUM  PULAV




SPROUTED MOONG SALAD





HARA(Green)Pudina Pulav - Pulao| Mint rice





GREEN CHUTNEY SANDWICH 



Beetroot Raita - raite

 


LETTUCE CORN SPROUTS CUCUMBER CAPSICUM PANEER CAPSICUM TANGY SALAD



PUNJABI PAKORA KADHI RECIPE



MASALA DAHI /SPICED YOGHURT (HOTEL STYLE)



DAL KHICHDI / SIMPLE TOOR DAL KHICHDEE 








COOL CUCUMBER RAITA| KAKDICHI KOSHIMBIR

 


Gajarachi  koshimbir  / CARROT SALAD



INSTANT MANGO PICKLE

BHELPURI

Shrikhand |Kesar dryfruit elaichi shrikhand with Home made chakka

 

GUJARATI KADHI RECIPE

 

Lettuce salad 



KALA CHANA SALAD - CHAT

 

Khamang kakdi/Maharashtrian cucumber salad



SWEET CORN CHAT  | MAKAI CHAT (SALAD)



Kanda Tomato koshimbir(kachumber)



BEETROOT SALAD

AWLA  PETHA - AMLA(INDIAN GOOSEBERRY) CANDY 

 




Amla chutney - awla (indian gooseberry) chutni




Awla supari | Homemade amla (indian gooseberry) supari









 Amla  awla loncha - indian gooseberry pickle

 



Red purple cabbage walnut salad



Broccoli, Lettuce, Sprouts and Green Peas Salad

 



Purple (red ) cabbage and  pista  salad recipe



Red Cabbage Salad Recipe | Purple cabbage carrot radish salad



BHINDI RAITA



Palak ka raita | Spinach Yoghurt  Raita (dip)

 Cabbage apple  walnut salad

SUMMER COOLER DRINKS

DUDHI RAITA