Add sugar, cardamom powder and the roasted dry fruits, mix everything nicely.Tropical pineapple saladIngredients½ ripe pineapple1 cup diced oranges ½ cup assorted bell peppers1  cucumber cut into cubes½ cup cherry tomatoes2 tbsp spring onions½ tsp apple cider vinegar, honey and olive oilLettuce leavesCheddar cheeseMethodPeel and core pineapple.—  Recipe courtesy Savya Shankar.Add a pinch of salt, and mix well with other ingredients. Garnish it with some dry fruits.Cover pan and let it cook on low flame until the water evaporates.lIn the same pan, add ghee and roast the dry fruits until they turn golden in colour, transfer them in a plate.In a large bowl, gently toss pineapple pieces with diced oranges and bell peppers. Now, transfer the rava in a plate.

Keep stirring the mixture continuously to avoid any lumps.To serve, spread fresh lettuce leaves in a bowl and spread the mixture over the leaves.Slowly add roasted rava in the mixture.Once the mixture gets dry, serve it hot.Sauté pineapple cubes in little ghee for two to three minutes.Add three cups milk/water (milk is optional, you can add if you want) and let it boil for one to two minutes, keeping the flame low.Cut small pieces of cucumber and cherry tomatoes, add to the mixture.Garnish with green spring onions and cheddar cheese and serve chilled. Cut pineapple in decorative bite-sized pieces.In a separate jar, add 2 tbsp pineapple juice and drizzle it with ½ tsp honey, olive oil and apple cider vinegar.—  Recipe courtesy Dipti KalraPineapple Twist of taste in SheeraIngredients1 cup rava/suji3 tsp ghee/refined oilHalf cup sugarHalf tsp cardamom powder2-3 cups milk/water10-15 cashew and raisinsHalf cup pineapple, cubedMethodIn China Spring temper furnace Manufacturers a pan, dry roast 1 cup rava/suji until it starts smelling aromatic.