Onion Rings with Pineapple Sauce

Ingredients:

For Pineapple sauce:

1 ½ cup pineapple juice

½ inch ginger roughly chopped

3 tablespoon tamarind paste

1 teaspoon sugar

1 ½ tablespoon crushed jaggery

½ teaspoon or to taste black pepper

Salt to taste

½ teaspoon corn flour

For onion rings:

2 onions. Sliced and rings separated.

5 ½ tablespoon maida

1 ½ tablespoon semolina / sooji

1/8 tea spoon of soda bicarb, garam masla, coriander powder and dried mango powder / aamchoor.

Salt and red chilli powder each to taste

1 ½ half table spoon corn flour

¼ cup Drinking soda or as required

Recipe:

For pineapple sauce:

In a pan on medium flame, add pineapple juice and ginger. After it begins to simmer add sugar, jaggery, pepper and salt. Once sugar and jaggery has dissolved add tamarind paste and bring the sauce to a boil. Then strain the sauce through a sieve and pour back into the pan on high flame. Add corn flour and stir continuously. After a boil, shut the flame and strain again. Sauce is ready. Serve when at room temperature.

For onion rings:

Mix well together all the dry ingredients. Add drinking soda just before frying the rings, and mix into runny batter, like the one used for pakoras.

Dip onion rings in the batter and fry them for few seconds till they turn golden in color. Serve hot with the sauce.

Note:

You can add more flavour to the sauce by adding dry spices like cloves or cardamom or star anise or cinnamon. But don’t use in much quantity as they may overpower the pineapple flavour.

Garlic ginger paste can also be added to the batter.