Pineapple and Papaya Salsa ~ Day 74

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Preparation time: 10 minutes

Yields: 3 cups

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Ingredients:

• Pineapple - 1 cup, diced
• Papaya - 1 cup, diced
• Red pepper - 1/2 cup, diced
• Red onion - 1/2 cup, finely chopped
• Jalapeno or Serrano pepper - 2 or to taste, seeded and chopped 
• Cumin powder - 1/2 tsp (optional)
• Ground black pepper - 1/2 tsp
• Lime juice - 1 tbsp or to taste
• Cilantro and Mint leaves - 2 tbsp, finely chopped
• Dash of Himalayan sea salt or regular salt

Method:

1. Combine all the ingredients in a large mixing bowl. Check for seasoning.  Refrigerate at least 15 minutes for the flavors to mingle. 
2. Serve chilled salsa with tortilla chips or tacos.

Pineapple Gojju ~ Day 41

This sweet, spicy and tangy pineapple stew originates from the State of Karnataka, India.  This delicious, finger-licking good curry, cooked in freshly roasted and ground masala paste along with tamarind and jaggery, is a special dish served during weddings and special occasions.  

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 Preparation time: 10 minutes

Cook time: 25 minutes

Serves: 6

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Ingredients:

• Fresh Pineapple - 2 cups, cut into small chunks (If using canned, choose unsweetened pineapple)
• Tamarind paste - 1/2 tbsp
• Jaggery powder - 1 tbsp
• Turmeric powder - 1/4 tsp
• Mustard seeds - 1 tsp
• Asafoetida - a pinch
• Curry leaves - few
• Coconut oil - 2 tbsp
• Salt - to taste
• Water - 2 cups

To roast and grind:

• Coriander seeds - 2 tbsp
• Chana dal - 1 tbsp
• Urad dal - 1 tbsp
• White sesame seeds - 1 tbsp
• Black pepper - 1 tsp
• Cumin seeds - 1 tsp
• Fenugreek seeds - 1/4 tsp
• Dried red chilies - 6 (I used Byadagi variety which gives a bright color to the dish)
• Grated coconut - 1/4 cup

Method:

1. Place the pineapple in a saucepan and cover with water.  Add turmeric powder and tamarind paste. Cover and cook until soft, about 10 to 12 minutes, over low heat.  Check once in a while and add more water if needed.
2. In the meantime, in a small skillet, add 1/2 tsp oil and  roast all the ingredients in the roast and grind list except coconut, until golden brown. Remove from heat and add the coconut and roast while skillet is still hot.  Let it cool a bit and grind to a fine paste.
3. Add the ground paste, jaggery and salt to the pineapple.  Mix well.  If the gojju is too thick, add 1/2 cup of water. Simmer for 5 minutes.
4. Heat 2 tbsp coconut oil in a small pan and splutter mustard seeds.  Add asafoetida and curry leaves.
5. Pour the tempering over the gojju and mix to combine.
6. Serve with steamed rice or quinoa.  I had it with coconut quinoa.

Pomegranate ~ Pineapple Rasam / Lentil Soup

Ingredients:

Toor Dal - 1/4 cup, cooked
Pomegranate - 1 cup
Pineapple Pieces - 1/2 cup
Roma Tomatoes - 2  chopped
Green Chillies - 4 chopped
Chopped Ginger - 1 tsp
Asafetida - 1/2 tsp
Mustard Seeds - 1 tsp
Cumin Seeds - 1/2 tsp
Chopped Fresh Coriander - 2 tsp
Curry leaves - few
Salt - to taste
Ghee / Clarified butter - 1 tsp

Method:

1. Place 1/2 cup of pomegranate arils in a blender with some water.  Blend to extract the juice and strain to remove the seeds.
2. Grind cooked toor dal and keep it aside.
3. In a large pot, add the ground door dal, pomegranate juice and 2 cups of water.
4. Add the pineapple pieces, chopped tomatoes, chillies, ginger, curry leaves, asafetida and salt.
5. Boil for 5-7 minutes.  Remove from flame.  Add the other 1/2 cup of pomegranate arils and mix well.
6. Heat ghee in a small pan and splutter mustard and cumin seeds.  Pour over the rasam.
7. Garnish with chopped fresh coriander.
8. Serve hot with rice or as a soup.

Eggless Pineapple Upside Down Cup Cake

Ingredients:
All Purpose Flour - 2 cups
Sugar - 3/4 cup
Melted Butter - 1/2 cup (unsalted)
Yogurt - 1 cup
Baking Soda - 1 tsp
Baking Powder - 1 tsp
Pineapple Juice - 1/2 cup
Apple Cider Vinegar - 1 TBSP
Sliced Pineapple - 12 (Fresh or Canned)
Light Brown Sugar - 1/2 cup
Cardamom Powder - 1/2 tsp
Maraschino Cherries - 6  (cut into halves)

Method:

• Pre-heat oven to 350 degree F.
• In a large bowl combine the flour, sugar, baking powder, baking soda and cardamom powder and mix well.
• In an another bowl mix in yogurt, pineapple juice, melted butter and apple cider vinegar.
• Add the flour mixture to the yogurt mixture and mix well into a smooth batter.

Spray a 12 cup muffin tray with cooking spray and add small cubes of butter.

Spread some brown sugar on top of the butter.

Place the sliced pineapple and the cherries (cut side up) on each cup.

• Now spoon the batter on top of the pineapple.
• Bake for 20-25 minutes or until golden brown and a tooth pick inserted in the middle comes out clean.

• Let it stand for 5 minutes.  Run a butter knife around the edges.
• Place a wax paper on a cookie sheet and invert it and place it on the cakes.  Gently turn the muffin pan to release the cup cakes.

Serve warm or at room temperature.

From the left over batter I made these upside down plum cakes.