Breakfast, Paratha/Flatbread
Sanika Khadilkar
Aloo Paratha
Aloo Paratha

Pineapple Raita

Pineapple Raita

Serves: 2-3 persons

Ingredients:

  • 1½ cup canned pineapple tidbits
  • 1 cup yogurt
  • ½ teaspoon cumin powder
  • 1 teaspoon sugar
  • Salt to taste
  • ½ teaspoon chopped cilantro
  • ¼ teaspoon red chilli powder
  • 2-3 glazed cherries for garmishing (optional)

Method:

  1. Whisk yogurt properly with a whisker. Add salt, sugar, red chilli powder,and cumin powder to the yogurt. Whisk everything again.
  2. Drain pineapple chunks from the can. Add them to the yogurt. Add chopped cilantro and mix well.
  3. Keep in the refrigerator for at least 30 minutes before serving. Garnish with chopped glazed cherries.
  4. Serve chill.

Tawa Pulao

Tawa Pulao

Serves: 3-4 persons

Ingredients:

  • 2½ cup cooked rice
  • 1½ tablespoon butter
  • 1½ tablespoon oil
  • 1 cup sliced onion
  • 1 tablespoon ginger-garlic paste
  • 1 cup chopped bell pepper
  • ½ cup boiled peas
  • 2 small-medium boiled potatoes chopped into cubes
  • 4 tomatoes chopped finely
  • ¼ cup chopped cilantro
  • 1 teaspoon kasuri methi or dry fenugreek leaves
  • 2½ tablespoon pav-bhaji masala
  • 1 teaspoon red chilli powder
  • ¼ teaspoon turmeric powder
  • Salt to taste
  • Lemon wedge

Method:

  1. Heat oil and butter in a pan. Add sliced onion and sauté. Add ginger-garlic paste and mix well. Sauté for a minute.
  2. Add chopped bell pepper. Mix well and let it cook for a minute. add chopped tomatoes and salt to the pan. Cook everything for 5-7 minutes or until the tomatoes get cooked and mushy.
  3. Add boiled green peas and chopped potatoes.Mix gently. Add pav-bhaji masala, red chilli powder, turmeric powder, and chopped cilantro. Mix well and cook for another 5 minutes.
  4. Add kasuri methi and mix. Add cooked rice to the pan and mix everything very carefully. Let it cook for a minute on low-medium flame.
  5. Serve hot with raita or yogurt.