Chatpata Pineapple Toast

It is said that Pineapples were discovered by Christopher Columbus in 1493 in the Caribbean Islands. This tropical fruit is a fantastic source of Vitamins C, B1, and B6. It also contains enzymes, which enable better digestion. Apart from being all this nutrition-heavy, it is a tasty fruit, perfect to be eaten raw or cooked.
Here is a simple and delicious recipe with this wonder fruit.

RECIPE
Ingredients:
Pineapple - 4 or 5 slices of 80% ripe pineapple
Chilli Powder - 1 tspn (or as you like your spice)
Salt - To taste
Sugar - 2 Tspns
Extra Virgin Olive Oil - 3 Tbspns
Half a lemon (optional)

Method:

Marinate the pineapple in salt, sugar, and red chilli powder. Let it sit for 30 - 40 mins.

Spread a tspn of oil in a pan or tava and let it heat. Once hot, toss the marinated pineapple slice(s) and toast both sides of the fruit slice till the desired level of toasting is achieved HOT TIP: This tastes best when it is not over-toasted.)
Remove from the tava and squeeze lemon juice. Chatpata Pineapple Toast is ready to be served.

Serving Suggestions:

This toast can be sandwiched between two slices of bread.
If you wish to keep the sugar out, you can add honey. However, add it after the toasting.
To make it spicier, you can add chat masala or aam chur to it.

Sensational Strawberry Sauce

This is a really simple recipe and is a perfect enhancer for a rather bland dessert. Also, it has the goodness of strawberry!

RECIPE
Ingredients:

• Fresh, ripe strawberries (small - medium) - 1- 1 1/2 cups 
• Sugar- 1 cup
• Water - 1 cup

Method:
In a deep-bottomed vessel, add the water and sugar (in that order) an let it boil.
Remove the leaves and keep them uncut. Add the uncut strawberries and cook the strawberries in sugar water in medium heat (HOT TIP: Cooking in high flame may cause the strawberry pulp to stick to the vessel. Plus you run a risk of burning it!) and keep stirring it continuously.
You will see that the full fruits slowly turn into a thick pulp merging with the sugar water.
It may not be the best thing to add more sugar as the fruit's natuaral sweetness will just work fine.
Remove from heat when you achieve desired thickness.
Let it cool and serve with the dessert of your choice.

Serving Suggestions:

• Make your plain vanilla ice cream or custard more flavourful with this sauce.
• This sauce if made thicker, could work well as a spread for breads.
• Add a spoonfull of this sauce and blend it with cold milk and server a yummy homemade milkshake.

Baby Potato and Curd Curry

RECIPE
Ingredients:

• Baby Potatoes - I Kg cooked and unpeeled
• Onion paste  - 2 1/2 Tbspn
• Ginge garlic paste  - 1/2 to 1 Tbspn
• Curd - 2 Cups Beaten
• Salt to taste
• Chilli Powder - 1 tspn
• Garam Masala - 1/2 tspn
• Green Chillies - Uncut, stem removed
• Oil for cooking

Method:
Heat oil in a kadai, add the onion paste. Cook for a few minutes until the raw smell of the onions are gone. Add turmeric and cook for 2 -3 minutes.
Add the ginger garlic paste and cook.
Once the pastes are cooked, add the curd (It is okay if the curd seperates.) Add the other dry spices and cook for 6 minutes on medium-high flame.
Add the salt followed by the baby potatoes.
Cook the mixture in low flame. Cover it with a lid till the ccurd mixture blends well with the potatoes.

In a fryinng pan, add 2 tspns of oil. Once heated, fry green chillies and add it to the curry.

Serve with steamed rice.