Pineapple Salsa/Salad

Pineapple is such a perfect juicy fruit with its a vibrant tropical flavor that balances the tastes of sweet and tart. Pineapple is available year around at a very nominal price. I  made this salad with the leftover pineapple and few of the veggies in hand and it tastes delicious. Try out this flavorful salsa and you are sure to love it.



Know what you Eat - Pineapple is an excellent source of vitamin C and manganese. Vitamin C is the body's primary water-soluble antioxidant, defending all aqueous areas of the body against free radicals that attack and damage normal cells. It is also a good source of vitamin B1, vitamin B6, copper and dietary fiber.



Cooking Time – None

Preparation Time – 10 – 15 Mins

Serves - 2





Ingredients



Fresh Pineapple - 1 1/2 cups (Chopped)

Red Onion - 1/4 cup (Chopped finely)

Green & Red Bell Pepper – 1/2 Cup(Chopped Finely)

Fresh Lemon Juice – 1 tsp

Finely Chopped Jalapeno Pepper - 1/2-1 tsp. (or to taste, if serving for kids replace this with powdered black pepper) 

Finely Minced fresh ginger – 1/2 tsp

Salt -  1/2 tsp(or to taste)

Finely Chopped Cilantro - 2 Tbsp



Method



1) Combine pineapple, red onion, green & red bell pepper, ginger and chopped  cilantro.                    

2) Add Jalapeno or Black pepper, Salt and Lemon Juice.

3) Chill 2-3 hours to marinate flavors and then enjoy.

4) Enjoy with some baked corn tortilla chips as a guilt free snack.

Read more »

Veggie Cheese Paratha - Lunch Box special

Good to Know: Cheese can be made with or without rennet which is an animal by product. Today more and more cheeses are made with “microbial enzymes” which are widely used in the industry because they are a consistent and inexpensive coagulant. The term “microbial enzyme” means it is a synthetically developed coagulant. The term “vegetable rennet” means it is derived from a vegetable source.

Cooking Time: 15 min
Preparation Time: 15 min
Serves – Yields roughly 4 to 5 Parathas

Ingredients

For the flour

Whole Wheat Flour - 1 Cup
Cooked white beans - 1 cup
Water
Salt to taste
Oil – 1 tsp

Stuffing

Oil – 1 tsp
Chopped Onion – 1 cup
Chopped Cabbage – 1 cup
Rennet less Cheese – 1/2 Cup
Chopped cilantro - 1 table spoon
Salt – ½ tsp(the cheese will be having sodium, so add little salt to the vegetables)
Turmeric Powder – ½ tsp
Spice – cayenne pepper (optional)

For Cooking

Oil or Ghee – 5 tsps

One has to think really hard for lunch box menus as this it has to be balanced one to have an entree from all the food groups, kid pleaser and easy to eat. Well try this out.

Method:

1) Add salt and puree white beans without any lumps adding as little water as required. Use this puree and knead the dough, if required add some more water to make a stiff dough. Add a teaspoon of oil on top of dough and knead it, so that it will be easier to handle.
2) Heat a teaspoon of oil and add onion, cabbage, salt, turmeric powder, cayenne pepper (optional) and stir fry for a 3-4 minutes and switch of the stove.
3) Now add the chopped cilantro and cheese and mix them thoroughly..
4) Take a small ball of dough and make a round chapati.
5) Put the vegetable cheese mixture in the center and close the chapati and make it into a shape of a half circle.
6) Apply little bit of water or milk to the edges and stick the chapati.
7) Heat an iron griddle and once it is hot place grease with ½ tsp oil and place the chapati
8) Press it gently with a ladle so that the edges get cooked and once it is cooked on one side, apply ½ tsp oil on the uncooked side and gently turn it and place the uncooked side on the griddle.
9) Press it gently and remove from heat once cooked.
10) Wrap it with a paper towel and pack it in the lunch box so that the paratha doesn’t get soggy before eating it.

Read more »

Cracked Wheat(Godhumai Rava) Upma with Vegetables

Good to know -

Carbs in cracked wheat have a slow effect on blood sugar levels. These are excellent source of fiber, vitamins and minerals for your diet.









Cooking Time: 15-20 mins
Preparation Time: 10 mins
Serves - 4

Ingredients

Cracked Wheat – 1 cup
Vegetables – 2 cups (Onion, Carrot, Beans, Bell pepper, Tomato chopped) and frozen Peas
Salt to taste
Lemon juice – 1 tsp or to taste
Water

Tempering

Oil – 2 tsp
Mustard seeds – ½ tsp
Urad Dhal – ½ tsp
Green Chilli – 1 to 2 or to taste
Curry leaves – 2 table spoon chopped finely
Ginger – ½ tsp chopped finely
Asafoetida – a pinch

Garnishing

Cilantro – handful (chopped finely)

Method of Preparation

1) Dry roast cracked wheat till you get a slight aroma, remove it and set it aside.
2) Heat 1 tsp oil and add mustard seeds, after they stop spluttering add green chilli, urad dhal, asafoetida, curry leaves and ginger.
3) Once the urad dhal turns light golden color add onion and sauté till it becomes translucent.
4) Now add the rest of the vegetables and add salt cook till they are half cooked.
5) Now add the toasted cracked wheat and add water (3 times the proportion of cracked wheat).
6) Keep stirring and cook till the wheat is fully cooked.
7) Switch off add a tsp of oil and lemon juice and mix thoroughly.
8) Garnish with cilantro and serve.

This dish is our contribution to RCI-Pondicherry Cuisine, hosted by Lavi as an entry from Tamil Nadu. RCI was originally started by Lakshmi.

Read more »