|That mix of sweet, spice and the tang from the pineapples – yumm!
I’d just finished putting a batch of fish to grill in the oven when I saw that I had some more rice flour left in the bowl, I didn’t want to throw it away and nor could I put it back into the packet. I paused and thought for a minute. Then I quickly asked my dad, who was hovering around in the kitchen, if we should marinate some baby corn or something? And the minute he said yes, my head my swimming with a zillion ideas. I ran to the fridge and the first thing that caught my eye was this huge chunk of pineapple sitting pretty right in front of me, that’s when I thought – why not make pineapples grilled in an achaari masala instead? I grabbed whatever I needed and ran into the kitchen in excitement.
Here’s what I did
5-6 rings of pineapples, which I then cut into semi-circular halves
For the batter:
3 tbsp of rice flour
2 tsp of achaari masala (I had the lime pickle masala, but if you don’t then dry roast 1/2 tsp of methi (fenugreek) seeds, 1 tsp of saunf (aniseed), 1 tsp of jeera (cumin), 1 tsp of mustard seeds with two red chillies; powder this and store in an airtight container in the fridge for about 3 months)
1 1/2 tsp of ginger-garlic paste
Juice of 1/2 lime
Salt to taste
Some water to bind it all together
Mix all the ingredients for the masala together and allow this to rest for 10 minutes. The batter shouldn’t be too runny otherwise the pineapples won’t absorb the flavours well. After this add the pineapple slices to this and allow the fruit to sit in the marinade for at least half an hour to help it absorb the flavours better.
Arrange the pineapple slices on a lightly greased baking tray and grill in a pre-heated oven for 15-20 minutes at 160 degrees or until the pineapples change colour and turn crisp around the edges. Serve hot as a snack or even as an accompaniment to your main course.