Achari Pinepaple Tikka

Achari   Pinepaple  Tikka

 Ingredients

Fresh pineapple 1 medium

Coriander seeds 1 tablespoon

Mustard seeds 1 teaspoon

Fennel seeds (saunf) 1 teaspoon

Cumin seeds 1 teaspoon

Fenugreek seeds (methi dana) 1/2 teaspoon

Red chilli powder 1 teaspoon

Turmeric powder 1/4 teaspoon

Black salt (kala namak) 1/2 teaspoon

Garam masala powder 1 teaspoon

Onion seeds (kalonji) 1 teaspoon

Chaat masala 1 teaspoon

Ginger-garlic paste 1 tablespoon

Mustard oil 4 tablespoons

Oil 1 tablespoon

Onion cut into 1 inch squares and

layers separated

1 medium Green capsicum,cut into 1 inch pieces

1 medium Mint,for garnish a few sprigs

Method

Peel pineapple and remove the stem. Cut into 1 inch pieces and transfer into a bowl.

Dry roast coriander seeds, mustard seeds, fennel seeds, cumin seeds, fenugreek seeds  on a non stick pan. Cool and grind into a coarse powder.

Sprinkle this powder on the pineapple.

Add red chilli powder, turmeric powder, black salt, garam masala powder, onion seeds,

 chaat masala, ginger-garlic paste, mustard oil and salt and mix well. Set aside for 5 minutes.

Heat oil in a non stick pan. Thread onion, capsicum and pineapple alternately on satay sticks and place the sticks in the pan. Cook turning sides till evenly golden all around.

Transfer onto a serving plate, garnish with a mint sprig and serve hot.