Pineapple Jam

Ingredients:

1. One kg Pineapple
2. 600g Sugar
3. Two Tbs Lemon Juice

Method:

• Peel and cut the Pine-apple into small pieces.
• Mix the Sugar and grind the mixture to a fine paste.
• Pour the paste in a pan and heat at low flame, stirring continuously.
• Continue stirring till it turns golden and become thick. It will take nearly 30 minutes.
• Switch off the flame and keep it aside to cool.
• Pour the lemon juice when the jam cools down to room temp.
• Refrigerate it in an air tight container.

Bharawan Mirch Achar (Stuffed chilli pickle)

Ingredients:

1. Ten Large chilies (poppla mirch)
2. Two Tbs Brown mustard seed powder (Rye powder)
3. Two Tbs coriander powder (Dhaniya powder)
4. One Tsp Turmeric powder (Haldi powder)
5. Pinch of Asafoetida (Hing)
6. One Tbs Fennel seeds powder (Saunf powder)
7. Salt to taste
8. Two Tbs mustard oil

Method:

• Wash and wipe the chilies.
• Cut from the top and deseed the chilies.
• Put 1 Tbs oil in pan and heat till it steams.
• Add powdered asafoetida and turmeric powder, sauté for 1 minute.
• Add the remaining ingredients except chili, sauté for 2 minutes.
• Let the mixture cool to room temperature.
• Fill this mixture in the deseeded chilies with back of spoon/thin spatula.
• Put the stuffed chilies into jar.
• Heat the remaining 1 Tsp oil and let it cool, pour it over the stuffed chilies.
• The spicy hot chili pickle will be ready to spice up your meals, within 5 days.

Note : Consume it within a month.

Methi wali Ghobi (Fenugreek – Cauliflower)

Ingredients:

1. Half Kg Cauliflower (Ghobi)
2. Two Tbs Fresh coarsely chopped Fenugreek (Methi) leaves
3. One Potato
4. One green chili
5. One Tbs grated ginger
6. One Tsp Turmeric
7. Half Tsp red pepper
8. One and half Tbs oil
9. Salt to taste

Method:

• Wash and cut the cauliflower into small florets.
• Peel and dice potato in small pieces.
• Heat oil in pan, fry the potatoes till golden.
• Add grated ginger and sauté for one minute.
• Add turmeric, salt, red pepper and finely chopped green chili, sauté for 2 minutes.
• Add chopped fenugreek(Methi) leaves, sauté for 2 minutes.
• Add cauliflower florets and mix.
• Cover the lid, stirring occasionally on a medium flame.
• The methi gobhi will be ready to serve within 8 minutes.

Fenugreek Fried Rice

Ingredients:

1. Half Kg Cooked Rice
2. Two Tbs Fresh Coarsely chopped Fenugreek (Methi) leaves
3. One Tsp Crushed Garlic
4. Half Tsp Grated Ginger
5. One Onion
6. Two Green Chili
7. Salt to taste
8. One Tbs Oil

Method:

• Chop the onion in julienne.
• Heat the oil in a pan, add grated ginger and crushed garlic, Sauté for 1 minute.
• Add onion julienne and finely chopped green chili, sauté for 2 minutes.
• Add chopped fenugreek (Methi) leaves and salt, sauté for 2 minutes, the enriching aroma of fenugreek(Methi) will fill the air and is too tempting to resist.
• Add cooked rice; sprinkle some water so that the rice won’t stick to the pan, sauté for 3 minutes.
• The hot and aromatic fenugreek (Methi) rice is ready to serve.
• The pickles and raitas always compliment it.