Pineapple Fried Rice (Vegetarian & without soy sauce)

Category: Rice Varieties
Preparation Time: 10 mins 
Cooking Time: 20 mins
Servings: 3 servings 

Pineapple Fried Rice

Pineapple fried rice is very easy to make, healthy and a filling meal. This is so tasty and can be had on its own; no need of any side dish. I have not used eggs and hence its a perfect vegetarian fried rice :)

Here I have not used soy sauce or any other sauces; but used little apple cider vinegar. Apple cider vinegar gives a nice flavour for the fried rice. We can make this fried rice with out vinegar too. I have used curry powder here but that can be replaced with garam masala.

While making for kids, we can avoid chillies and can use more cashews and raisins as per their preference. If we want richer, we can roast the nuts and raisins in ghee and add at the end and also we can use butter instead of oil.

Ingredients:

• Basmati rice - 1 cup
• Pineapple - 2 cups, chopped
• Spring onion - 1/2 cup, green and white chopped separately
• Bell pepper - 1/2 to 3/4 cup, chopped
• Cashews - 2-3 Tbsp, halved
• Raisins - 2-3 Tbsp
• Garlic - 1-2 Tbsp, finely chopped
• Green chilli - 2, slitted (can be avoided while making for kids)
• Mace - 1 small strand

Pineapple Jam

Category: Home made Jam
Preparation Time: 5 mins  
Cooking Time: 40 -50 mins

Home made Jams are really Yummy and of course healthier than the store bought ones which are loaded with preservatives and additives. Preparing Jam at home is very easy and we need just 3 ingredients:) Since I dont want very sweet jam, I had used only 1 cup of sugar for 4 cups of pineapple puree, we can adjust as per our taste and also depending on the sweetness of the pineapple. When prepared carefully, untouched by hands and by using dry clean spoon each time, we can store this Jam for atleast 1-2 months in refrigerator.

 

Pineapple Jam

Ingredients:

• Pineapple, chopped – around 4-5 cups(fruit should be ripen)
• Sugar – 1 cup (adjust as per sweetness of the fruit)
• Fresh Lemon Juice – 1.5 Tbsp

Method:

1. Blend the pineapple pieces into smooth puree (If you want chunkier, you can blend coarsely). I have got 4 cups of puree
   
   
   
   
2. In a pan, add pineapple puree and sugar; mix well
   
3. Bring the mixture to a boil by stirring frequently
   
4. Reduce the flame and continue cooking for 30-45 minutes until the bubbles disappear and it reaches jam consistency 
   
5. Add the lemon juice, mix well and switch off
   
6. Remove from heat and allow to cool for a few minutes
   
7. Once it gets cooled down, transfer jam to a clean and dry glass bottle
   
8. Its better to store in refrigerator to prolong the shelf life
   
   
   
9. Enjoy it with warm toast / plain bread:)

Pineapple Rasam

Category: Lunch
Preparation Time: 10 mins  
Cooking Time: 15 mins
Servings: 3-4 servings

Pineapple Rasam

Ingredients:

• Toor Dhal - 3 tbsp
• Pineapple, finely chopped - 1/2 cup
• Pineapple, pureed - 1/2 cup
• Tomato, finely chopped - 1 no
• Tomato, crushed - 1 no
• Turmeric powder - 1/2 tsp
• Salt - to taste
• Coriander leaves - for granishing
• Oil - 2 tsp
• Mustard - 1/2 tsp
• Cumin seeds - 1/4 tsp
• Split Urad dhal - 1/2 tsp
• Curry leaves - few
• Red chilli - 1 no 
• Asafoetida - a pinch
• Water - as required

To grind coarsely:

• Pepper - 1 tsp
• Cumin Seeds - 1 tsp
• Green Chilly - 1 no

Method:

1. Pressure cook Toor Dhal with required water, Turmeric, few drops of oil  and mash well (I usually pre soak dhal for at least 15 mins for easy cooking)
   
   
   
2. Coarsely grind the pepper. cumin seeds and green chilly and keep it aside
3. In a vessel, add the crushed tomato, required salt, pinch of turmeric and around 1 1/2 cups of water; mix well and bring to boil
   
4. Chop the tomato and pineapple and extract pineapple juice/puree
   
5. Once the water starts to boil, add the pineapple juice and the coarsely ground mixture, allow to boil for few mins 
   
6. Meanwhile, heat oil in a pan, once it gets hot add the mustard seeds. When it splutters, add cumin seeds, urad dhal, red chilly, followed by curry leaves and asafoetida
   
7. Add the finely chopped tomato followed by pineapple pieces and saute till the raw smell of the tomato goes off
   
8. Then add the boiling mixture into the the pan and bring to boil
   
9. Now add the cooked dhal, required water and adjust salt; Mix well 
   
10. Keep the flame in medium and cover the pan with lid. Once it becomes frothy and started to boil, switch off the flame and garnish with coriander leaves 
    
11. Make sure not to boil the rasam after adding dhal
12. Serve hot with Rice or even as a soup!