As I was skipping through one of the cookbooks I saw this Hawaiian Pineapple Curry and was too skeptical to cook pineapple curry as a side dish for roti. My husband who was beside me dared me to cook this dish. We were pleasantly surprised by the taste of this curry. I have often make this dish for potlucks and dinner parties. This dish has a rich, vibrant taste and my daughter just loves this dish. Linking this entry to Kids -Delight event started by Srivalli and hosted by Nupur .
For Hawaiian Pineapple Curry:
Pineapple –1 cup (fresh, semi-ripe or canned)
Bay leaf — 1
Cinnamon sticks –small piece
Coriander powder (Dhania powder) –1 1/2 tsp
Coconut milk –1 cup
Potato —2 medium nos (boiled and cubed)
Peas —1/2 cup (cooked)
Green Chillies –4 nos
Ginger –1/4 inch piece
Coconut(shredded) –1/4 cup
Cashews —7 to 8
Poppy seeds –1/2 tsp (soaked in hot water)
1. You can use canned coconut milk or extract milk from fresh coconut. If extracting milk from coconut, grind 1/2 shredded coconut with 1/2 cup of water and take milk. This is your first extract. Add 1/2 cup more water to the coconut residue and grind some more. Now this extract is your second extract. If you are using canned coconut milk, without shaking pour the thick top milk in one cup. Consider this as your first extract and the thin watery milk in the bottom of the can is your second extract.
2. If you are using fresh pineapple, remove outer skin and the core. Dice the pineapple in to cubes and keep aside. If you are using canned pineapple, drain and rinse the pineapple and keep aside.
3. Grind the ingredients in the For Grinding list (green chillies, ginger, coconut, cashews and poppy seeds) in to a smooth paste.
4. In a kadai, add 1 Tbsp oil, bay leaf, cinnamon and pineapple. Fry for a minute and then add coriander(Dhania) powder. After 30 secs add second extract coconut milk and let it boil till the pineapple becomes soft.
5. Now add ground paste, salt, peas, boiled potatoes. Add first extract of coconut milk and bring it to boil.
6. Garnish with fried raisins, cashews, sliced almonds and coriander leaves. (This step is optional).
Fry bay leaf, cinnamon, pineapple with dhania powder.
Add second extract coconut milk and bring it to boil.
Add ground paste boiled potatoes, peas, salt.
Add first extract coconut milk and combine.
Garnish with fried cashews, raisins and coriander leaves.
For Spinach Roti:
It’s quite a simple method I used for making spinach roti. It’s super healthy and very tasty.
1. Wash and cut spinach. In a kadai, add 1 Tbsp of oil, 2 green chillies, and cut spinach. Fry till the spinach is cooked and let it cool.
2. Grind the spinach with green chillies in to a smooth paste with 1/2 tsp of salt.
3. While making atta for roti, don’t use water, just use spinach paste. I used 1 bunch of spinach, 2 green chillies and 1/2 tsp of salt for 1 1/2 cups of atta. I could make about 12 spinach rotis. This measurement can be adjusted based on your atta measurement.