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ACHARI PINEAPPLE TIKKA Courtesy: Master Chef Sanjeev Kapoor
Preparation Time : 30
Cook Time : 30
Total Time : 60
Pineapple(medium size) 1 nos
Kalonji (Nigella) 1 tsp
Coriander Seeds 1 tsp
Fenugreek Seeds 1 tsp
Garlic Paste 1 tsp
Ginger Pickle 1 tbsp
Mustard Powder 1 tsp
turmeric powder 1/2 tsp
Red Chilli Powder 1 tsp
Carom Seeds(Ajwain) 1 tsp
Besan (Gram Flour/kadala mavu) 1 tbsp
Hung Yogurt 2 cups
Oil 3 tbsp
Salt to Taste 1 tsp
Peel the pineapple, remove the eyes and the central core portion. Cut the flesh into 1 inch cubes.
Dry roast the Onion seeds, coriander seeds and fenugreek seeds and crush them.
Heat oil in a pan and add Carom Seeds and Basen. Roast until you get nice aroma.
Mix together the yogurt and the items 5 to 9 mentioned in the ingredients list along with roasted spice powder and basen. Mix well. Marinate the pineapple in it for 15- 20 minutes.
Skewer the pineapple in a tooth pick.
Heat oil in a non-stick grill pan. Place the pineapple pieces and cook till evenly done from both the sides.
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