Ingredients
pineapple – 1 (cut into small pieces)
urad dal – 4 tb spoons
methi – 2 teaspoons
coriander seeds – 2 teaspoons
tilseeds – 2 teaspoons
red chillies – 10
tamarind – lemon sized (soaked for 30 mins)
jaggary – 3/4 cup
dry coconut – 1/2 cup
seasoning – mustard seeds, haldi, curry leaves.

Method
Heat oil, place mustard seeds. After it stops sputtering, add haldi, curry leaves.
After a minute, add pineapple, stir well, cover and leave on low fire for 10 minures.
Meanwhile, roast all other ingds. except jaggery and tamarind. Make powder.
Add tamarind, jaggery, salt, powder to pineapple.

Ingredients
3 tbsp honey
24- gms plain flour
6-8 tbsp pineapple juice
200 gms powdered sugar
10 glazed cherries
6 pineapple slices
4 eggs
200 gms butter
1 tsp baking powder
1 tsp pineapple essence

Method
Use a small flour and butter to grease and dust the baking tin ..Spread honey at the base of the tin .
Cut the pineapple slices into halves and arrange then with cherries on spread honey Cream the sugar and butter till light and fluffy
Add egg yolks one at a time and beat well .Beat the egg whites till stiff .Fold in the sifted flour with the baking powder alternating with egg whites to the cream mixture Add pineapple essence and mix well .Pour the mixture into prepared cake tin Bake at 170
o for 30-40 mins.
Insert a knife into centre .If it comes out clean, the cake is done .Allow it to cool and then turn upside down

Ingredients
2 cups unsweetened pineapple juice
1/8 tsp salt as per taste
1-2 tsp sugar
1 tsp lemon juice
1 egg white
1 glass crushed ice

Method
Whip egg whites till stiff
Mix all the Ingredients except ice
Beat it till mixed well
Add crushed ice to it and shake it well
Serve in 2 glasses

Ingredients
300 ml. water
100 ml. pineapple juice
3/4 cup sugar
1 tbsp. liquid glucose
1/2 tsp. stabiliser
1 tsp. pineapple emulsion (essence + color)
15-20 flat wooden sticks for ice creams

Method
Dissolve stabiliser in 3 tbsp. water. Mix water, sugar, stabiliser, emulsion, bring to boil. Add liquid glucose, stir to dissolve.
Cool and add pineapple juice. Pour in container, freeze overnight or till firm.
Break and churn well. Pour into mould for icesticks, allow to set firm.
Insert a hot knife, to make a cut through.
Insert stick, and return to freezer till stick is firmly embedded in ice.
Unmould and serve.
Note:
To make sorbets, after mixture is churned, return to container.
Allow to set till firm but not hard. Scoop and serve in individual cups.

Ingredients
2 cups chopped pineapple
3/4 cup sugar
1/2 tsp salt
1/4 tsp pineapple essence
few drops yellow colour
1 cup pineapple jelly
2 glasses water
10-12 crushed ice cubes

Method
To make a pulp mix pineapple pieces, sugar, salt and bring to boil.
Take off from fire and chill.
Set jelly as per instructions on the packet.
Just before serving – in a blender add pulp (made as above), jelly chunks, color, essence and water.
Blend very lightly.
Pour into glasses and mix in finely crushed ice.
Use wide straw for serving.

Ingredients
whipped cream–8 oz
sour cream–16-20 oz
crushed pineapple–20 oz
condensed milk–14 oz

Method
Mix sour cream & condensed milk, then add crushed pineapple & whipped cream.
Mix well. Set in refrigerator for 1/2 hour before serving.
Garnish with any or all….black grapes, raisins, currants, cherries, nuts……!!!!
Store in refrigerator & consume within two days.

Ingredients
1 kg. cleaned chopped fruit
900 gms. sugar
1 lemon
rind and pith of 2 lemons
150 ml. water

Method
Tie rind and pith of lemons in a small muslin cloth or pouch.
Place fruit, rind bag, water, lemon juice in a large deep pan.
Bring to a boil on high flame.
Simmer till fruit is soft.
Cool, pour into a bowl, stir in sugar.
Cover with a clean cotton cloth, leave aside for 12 hours.
Remove cloth, rind bag, place back to cook in similar pan as before.
Stir cook till sugar melts completely.
Boil on high to reach setting point.
Test if setting point has been reached by plate or spoon test.
Pour while hot into sterile jars.
Cool and seal.

Ingredients
For crust:
3 cups plain flour
1 tsp. baking soda
3/4 cup cold butter
1/2 tsp. salt
4 tbsp. cold water
Variation:
Fillings of apple, grapes, peaches, plums, etc. may also be used similarly.
1 can pineapple
2 tbsp. sugar
1/4 tsp. salt
1 tbsp. corn flour
1 pinch cinnamon powder
stout (ghee or dalda) for deep frying

Method
For crust:
Sieve together flour, salt, baking soda. Cut butter in flour with knife. Rub in with fork or with fingers till mixture is crumbly. Add enough water to make a stiff dough. Wrap in plastic, keep in refrigerator till required.
For filling:
Drain pineapple, crush coarsely, save liquid. Measure out half cup liquid, if required add water. Add corn flour, sugar, stir to dissolve. Cook while stirring continuously, till transparent. Add pineapple, cinnamon, cook further till thick.
Chill to set well, before using.
To proceed:
Roll pastry with help of dry flour to dust, to 1/8″ thickness. Cut into 4″ squares. Place a spoonful of filling carefully at one corner, leaving margin to seal. Wet edge all around with a drop of water. Fold free corner over filling, to form a triangle. Press edges together with
a fork of by hand. Make sure no filling oozes out. Heat stout in frying pan, till hot. Let in 2-3 triangles, frying till light golden, over medium-low flame. Flip sides carefully, fry other side.
Drain, place of kitchen paper, to absorb excess stout. Cut into 2 halves, serve hot as is, or with vanilla ice cream alongside.

Ingredients
3 tbsp. butter, softened
2 cups icing sugar, sifted
2-3 drops pineapple essence
4 drops of yellow colour
1 pinch salt
4-5 drops lemon juice

Method
Place butter in a deep bowl.
Add flavouring and beat till smooth.
Add sugar, beat with a wooden spoon till well blended.
Add salt and lemon juice, beat again till light, white and smooth.
When spoon is lifted the icing lifted in a peak should hold.
Spoon into an icing bag, fit nozzle as required.
Pipe carefully over prepared cake.
Refrigerate if required to be used later.
Variations:
Food color and essence can be replaced with different flavor: For orange use orange, strawberry for pink, ice cream for blue, etc.

Ingredients
eggless sponge cake (using 1/2 tsp pineapple instead of vanilla essence
3-4 slices canned pineapple (or fresh)
8-10 canned or glaced cherries
3-4 tbsp butter icing white
4 tbsp butter icing yellow
2 tbsp whipped cream
1 tbsp powdered sugar

Method
Slice the cake horizontally into 2 halves. Keep on a mesh, soft part up. Sprinkle both the parts with the syrup from canned pineapple (about 1 tbsp each half).
If you are using fresh pineapple, place the pineapple slices in 2 tbsp water and 1 tbsp sugar. Boil it covered for 5 mins. Cool. Use as for canned.
Chop pineapple into tiny pieces. Drain syrup. Whip the sugar and cream over a tray of ice cubes, till it forms soft peaks. Do not over beat.
Fold in pineapple. Save a tablespoon for decoration. Layer it over the lower half cake.
Place other half on top spread the yellow icing all over top and sides.
Smoothen out with a knife dipped in hot water.