Rahul Velkar

Ananasache Sambare

Ingredients

• 1 pineapple, cut into 1.5” pcs

• 1/5 cup thin coconut milk

• 1/5 cup thick coconut milk

• 1/2 tsp asafoetida

• 1/2 tsp Pathare Prabhu sambar masala

• 2 tbsp gram flour

• 1 tbsp sugar

• 50 g cashew nuts

• 1 cup water

• salt to taste

Method

Boil the pineapple with asafoetida and Pathare Prabhu sambar masala.

Once pineapple is cooked, add the thin coconut milk mixed with gram flour.

Once the gram flour is cooked, add the thick coconut milk, cashew nuts and the sugar. Correct the sugar depending on the sourness of the pineapple.

Add salt and bring to a boil.

Ananasache Sambare is ready to be served.

Pomfret Bhujane

Ingredients

• 1 large onion, sliced

• 1/2 bunch fresh coriander leaves, chopped

• 2 green chillies

• 1 tbsp garlic paste

• 1/2 tsp turmeric powder

• 1.5 tsp chilli powder

• 4 tbsp oil

• 1 big pomfret, cut into slices

• 1/2 cup water

• salt to taste

Method

In a shallow and wide vessel (in which you are going to cook the fish), crush the onions, chillies and coriander leaves together.

Add the oil, turmeric, chilli powder, garlic
paste and salt to crushed onions and coriander.

Add the fish and water to the vessel and cook over a low flame till the fish is cooked.

The bhujane should be served with steamed rice.