Pineapple Raita

A nice accompaniment to a heavy meal. Very simple to make.

You need:

• canned pineapple slices - 3
• Thick curd - 600 gms
• Black salt - 1 tsp
• Canned pineapple syrup - 1/2 cup
• Sugar - 1 tbsp
• Fresh coriander leaves

How to:

• Tie the curd in a muslin cloth and hang it to let excess water drip
• When the curd is really thick, sieve it through to remove any lumps
• Chop the pineapple slices finely
• Mix the salt, sugar, pineapple syrup, and pineapple slices in the curd
• Serve chilled garnished with fresh coriander

Mint and Cucumber Raita

This is one of those super refreshing accompaniments that go so well with the afternoon meal. And ready in a jiffy.

You need:
3 cups of curd - sieve it to remove any lumps
1 cup finely chopped/ grated cucumber
1/4 cup mint leaves - finely chopped
Sugar - 1 tsp
Roasted cumin seeds (jeera)- slightly ground
salt - to taste

How to:
Mix curd, cucumber, sugar and mint together and chill in the fridge for some time. Just before serving add the salt and garnish with the roasted cumin seeds.

Kairi ki Launji (Sweet and Sour raw mango chutney)

This is my favorite accompaniment with lunch in summers. Its tangy and sweet and fresh and just the thing that'll make you lick your fingers.
You need:
Raw mango (kairi) - 2 diced
Sugar - 1 tbsp
Sauf (fennel seeds) - 1 tsp
Red chilli powder - 1 tsp
Turmeric powder - 1/2 tsp
Dry ginger (Saunth) - 1tsp
Salt - to taste
Oil - 1 tbsp

How to:
Heat oil in a pan and add the saunf and dried ginger. Add the chopped kairi, cover and cook till it is slightly soft. Add the other ingredients (except sugar) and mix well. Cook for 2 minutes. Add the sugar and cook till the oil leaves sides. Mash the mango pieces a bit to give a pulpy consistency.

Ready to eat :)