Delight your guests by serving this sweet and tangy pineapple raita – a yogurt-based condiment that could be a cooling accompaniment to spicy biryanis and parathas.
Most individuals wish to finish their meals with dessert. For some, it must be raita – a yogurt-based condiment made by adding either fruits or vegetables to yogurt together with just a few spice powders equivalent to chili and cumin.
Pineapple raitas are the very best since it fulfills the necessity of each – dessert in addition to raita. Sweet and tangy pineapple, when combined with freshly whisked chilled yogurt, together with sugar, salt, and a few chili and cumin powder is pure bliss. It’s so delicious that I’ll share this recommendation with you – at all times make greater than you think that you’ll need – this addictive raita shall be gone in seconds.
The cooling effect that yogurt has is ideal to counter the warmth and spice that our curries and biryanis are so well-known for. No wonder most Indian meals are sometimes accompanied by raitas.
Easy methods to make the best-tasting Pineapple (Ananas) Raita
The hero of this recipe is pineapple, that’s why should you want your dish to essentially shine, make certain you utilize a well-ripened pineapple.
Easy methods to pick a pineapple?
A ripe pineapple works best for this recipe because it is nice, juicy with just the precise amount of tang. To choose a ripe pineapple, follow the rules below –
- Fragrance – Do the sniff test. Sniff the bottom of the fruit and it should smell fragrant.
- Feel – Squeeze the pineapple and it ought to be ‘barely’ soft.
- Color – A ripe pineapple is generally golden yellowish in color with vivid green leaves. If it has turned orange, it’s over-ripe and past its prime.
It’s best to select a ripe pineapple then picking a green one and allowing it to ripen in your countertop since they achieve maximum sweetness when harvested ripe.
Can I exploit canned pineapples for this recipe?
Yes, you possibly can – just drain the liquid and chop the pineapple pieces to the specified size. I think that the taste of fresh pineapple can’t be beaten so that might be my advice.
Easy methods to prevent pineapple raita from getting bitter?
Pineapple raita constructed from fresh pineapples may get bitter since it accommodates an enzyme called bromelain which reacts with dairy products. Here’s what we are able to do about it –
- Devour the pineapple raita in a few hours.
- Heating destroys this enzyme – Saute the pineapple before adding to the raita. Should you are wondering if it impacts the taste, don’t. My recipe calls for caramelizing the pineapple and that not only prevents the bitterness, but additionally adds an additional dose of sweetness (a.k.a deliciousness) to this recipe.
- Use canned pineapples – pineapples are heated before they’re canned and that takes care of the bitterness.
Try just a few more raita recipe ideas to go along with your Indian meals below or click here to search out an inventory of ten raita recipes – some classics, just a few latest, and a few with a twist.
- Cucumber raita recipe – This delicious mix constructed from grated cucumber and yogurt is our favourite raita to pair with any Indian meal.
- Cucumber tomato raita – An easy raita recipe constructed from on a regular basis pantry ingredients.
- Onion raita – If you have got been craving some Indian raita to go along with your biryani, then this recipe is for you. Make it with ingredients that you have got at home and in lower than 5 minutes. It’s the right strategy to finish off a delicious Indian meal.
- Boondi raita – crispy chickpea flour balls soaked in spice-infused creamy yogurt, that’s what this delicious boondi raita is made from.
- Mango raita – Should you love mangoes, then this mango raita recipe has your name written throughout it. Enjoy it as a dessert or as a side dish together with a spicy Indian meal.
- Mint Raita – This refreshing yogurt-based dip constructed from mint is a worthy accompaniment to delicious biryanis, parathas, and other grilled Indian foods. Learn the best way to make it in under 5-minutes.
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Pineapple Raita
Delight your guests by serving this sweet and tangy pineapple raita – a yogurt-based condiment that could be a cooling accompaniment to spicy biryanis and parathas.
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Place a pan over medium heat and add pineapple chunks and sugar.
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Cook for about 2-3 minutes and switch the pineapple chunks once. Shake the pan to permit the caramelized sugar to coat the pineapple nicely. Cook for one more 2-3 minutes till the pineapple turns golden brown.
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Whisk the yogurt till it’s smooth. Add the remaining ingredients (chili powder, pepper powder, black salt, roasted cumin powder, and mint leaves) and blend well.
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Do a taste test and adjust the seasonings as needed. Refrigerate for an hour.
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Sprinkle with cilantro and pomegranate arils before serving.
- Use thick yogurt for best results.
- Pineapple raita will be stored within the refrigerator for a few days nevertheless it tastes best when consumed the identical day.
- Yogurts in India are sourer than those present in the US. To chop the sourness, add 1/4th cup milk. Ensure you’re using thick yogurt or strain the yogurt if needed before adding milk.
- If the pineapple is letting out juice while it’s being cut, reserve the juice and add it to the raita.
Disclaimer: Approximate dietary information is provided as a courtesy and may vary depending on the precise ingredients/brands used. If you have got health issues, please work with a registered dietician or nutritionist.
Calories: 263kcalCarbohydrates: 55gProtein: 11gCholesterol: 5mgSodium: 334mgPotassium: 516mgFiber: 4gSugar: 51gVitamin A: 290IUVitamin C: 27.9mgCalcium: 161mgIron: 1.3mg
