The Pineapple raita is slightly different from the one you eat at weddings, this one has the additional flavor of roasted cumin seeds and is a very quick recipe.PINEAPPLE RAITAIngredients4 slices of tinned pineapple10-15 fresh mint leaves2 tsps cumin seeds1½ cups yogurt (dahi) ½ tsp black salt (kala namak)Fresh mint sprig for garnishMethod1. Roughly chop pineapple slices and finely chop mint leaves. Set aside.2. Dry roast cumin seeds in a non-stick pan till fragrant. Transfer into a mortar pestle and coarsely crush them. Set aside.3. Take yogurt in a large bowl, whisk well. Add the chopped pineapple, chopped mint and black salt, 1 tsp of the prepared roasted cumin powder and mix well. 4. Transfer into a serving bowl, sprinkle a little roasted cumin powder and garnish with mint sprig.Click to Subscribe: http://bit.ly/1h0pGXfFor more recipes : http://www.sanjeevkapoor.comBest cooked in Wonderchef Kitchenware. Buy Now on : https://goo.gl/eB9kQqFacebook : http://www.facebook.com/ChefSanjeevKapoorTwitter : https://twitter.com/sanjeevkapoor#sanjeevkapoor #PineappleRaita
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