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.

Brinjal Curd Relish

Brinjal is one of those very tasty yet nutrition-packed vegetables. It is rich in Vitamin A & B, calcium, fibre, folic acid, and potassium. This veggie is low calorie and is ideal for people with blood pressure and diabetes.
It is one of those wonderful vegetables that is loved and enjoyed by people across the globe.
I am taking one of my favourite veggies to make a simple yet tasty variation of the very famous tam-bhram specialty - kathirikkai thayir pacchadi aka brinjal raita. This can be serves as an appetizer or sides for your main dish.

RECIPE

INGREDIENTS:

One big brinjal - Sliced
Salt - to taste
Extra virgin olive oil - 5 tbspns (or less, if u prefer depending on the quantity of the slices)
Turmeric powder - 1 tspn
Chilli powder - 2-3 tspns
Asafoetida - 1/2 tspn
Chat masala - for seasoning
Curd - depending on your preference.

METHOD:

Cut the brinjals and put them into a vessel with cold water and salt. Brinjal tends to get oxidized and this will help prevent it turning brown.

Once they brinjals are sliced, remove them from the water and pat them dry with a clean dry cloth.

Marinading:

Place the brinjals on a tray/plate and spread them out. Add the salt, turmeric, chilli powder, and asafoetida. Toss them so both the sides are coated with the spices. Drizzle the extra virgin olive oil. Toss them on both sides. Let it sit for 30 minutes till all the spices and oil are absorbed.

Cooking the brinjal:
Heat the tava/pan (HOT TIP: Grease the pan lightly with oil, if you like your brinjal toasted and rich). Toast the marinaded brinjal slices on both the sides until soft and cooked (HOT TIP: If you have a sandwich toaster with the grill plates, you can try grilling them too!). This takes about 5-6 minutes for each slice. Try toasting 2-3 slice at one go to save cooking fuel.

Spread some beaten curd on a tray/plate. place the brinjals one by one. Do not immerse the brinjals completely in the curd.. Sprinkle some chat masala (HOT TIP: Use masalas or flavour enhancers of your choice for variations). Le the brinjal soak in the curd for about 15 minutes before serving.

Serving Suggestions:

If you don't like curd, this works well without it too!
Serve it with hot steamed rice or chapatis/parathas.