Hot Pineapple and Raisin Salad

By

Sid Khullar

– May 25, 2008Posted in: Columns & Recipes

Right, so all I’m writing about is Zainab’s food – I know. I’ve tried cooking here and nearly always wind up with disastrous results. The problem is that when you’re not in your own kitchen, you almost never have the ‘right’ implements or spices and there are so many stuffed in various nooks and crannies of your own kitchen, you tend to take their presence for granted. Right now for example, in my fridge I have some brie, carrots, eggs, brocolli, cheese spread, yoghurt, some beef and some sausages. My cupboard holds some bread, black pepper, curry powder, chilli garlic sauce, salt, coffee and gravy powder. I don’t know what to cook with those! Since I don’t have an international license, commuting is a hassle. So… I wind up eating canned food a lot of the time, making horrible faces with every bite, but swallowing the stuff anyway. Which brings me to the oasis in my culinary desert – Zainabs kitchen – where I’m assured of finding mostly interesting and always delicious food – which is why you find me waxing eloquent on her food. This hot pineapple and raisin salad is no exception. Made with stewed pineapple, raisins, cumin, paprika, black cumin and salt, it makes a delicious accompaniment to nearly any meal and can be tossed with salad leaves too! - Sid

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Tags: Apple, Black Pepper, bread, Carrot, Carrots, Cheese, curry, Delicious, food, garlic, Gravy, Hot, Paprika, Pepper, Pineapple, raisin, Salt, sauce, Sausages, Spices

About Sid Khullar

Sid is the primary contributor to and editor of Chef at Large. A self confessed food addict who likes cooking, writing and photography... and travel, if it gets him closer to a good book and interesting food. He's spent 17 years in varying functions of technology including research & development, training, sales, marketing and mentoring technology startups. He now applies himself to learning more about food and building food and beverage brands online for Brands at Large clients. Sid covers Delhi/NCR for Chef at Large and can be reached at editor@chefatlarge.in

3 Comments

1. Reply

   Swati: Sugarcraft India

   Posted May 25, 2008 at 12:31 PM

   Dear Sid

   Thanks for leaving a comment on my blog and am very sorry for this late acknowledgment!!
   You have a very nice blog with great contents!!

2. Reply

   Toni-anne

   Posted May 25, 2008 at 3:10 PM

   I know what you mean about cooking in a different kitchen, it is a bad thing to do. This happens to me every time we go to France. I always take my own knives etc and condiments and spices/herbs. They never get put away because I might leave them behind and that would be a disaster, so they sit on the counter-top all the time.

3. Reply

   elise

   Posted January 9, 2009 at 3:08 AM

   hey try this salad,
   Ingredients

   * 2 ripe large mangoes
   * 1 large cucumber
   * 2-3 teaspoons lime juice
   * 1 tablespoon sugar
   * 1-2 teaspoons freshly grated green ginger

   Instructions
   Slice cheeks from mangoes,
   skin & slice flesh in2 strips
   Skin & remove seeds from cucumber (I leave the seeds in 4 more pazzas) slice & mix with mango.
   Shake remaining ingredients 2gether, pour over salad & serve