The Bombay Chef Varun Inamdar is here to give you a lesson on basic cooking. With the chef learn how to make Pineapple Raita and cut pineapple in multiple ways. We are sure you'll start cutting pineapple like a pro after watching the video. So watch and learn different styles of chopping a tomato only on Rajshri Food.
Ingredients:
2 Pineapples
For Raita
6-7 Pineapple slices
1 tsp Cumin seeds
Coriander leaves
1 cup Curd
1 tbsp Powdered Sugar
1 tsp Red Chilli powder
1/2 tsp Black Salt
Salt
Removing the eye of the pineapple:
On either side of the eyes, cut it into a triangle.
Similarly, start removing the rest of the eyes.
Once this step is done, rinse the pineapple.
Cutting into slices:
Place the pineapple on a chopping board and start cutting into thin slices with the help of a sharp knife.
Pineapple Boat:
Cut the bottom of the pineapple and then cut it into 2 halves including the crown right from the middle.
Take one side of the pineapple half at an angle and cut it into 3.
Cut the top flesh of the pineapple, leaving 1/2 cm at the base.
Cut the flesh into cubes like shape and with the help of your finger push the fruit.
Our Pineapple Boat is ready.
For Raita:
Cut the pineapple slices into small bits randomly.
In a pan, add cumin seeds and roast it.
Transfer it to a mortar and pestle and once it cools down, crush it roughly.
In a bowl, add curd, sugar, red chilli powder, black salt, salt and whisk it well.
Add pineapple and coriander into the bowl and mix them well.
Add the crushed cumin into the raita and give it a final mix.
Garnish it with chopped pineapple, roasted cumin seeds, and red chilli powder.
Our Pineapple Raita is ready to serve.
