PINEAPPLE / LIGHT-GINGER SAUCE; fOR RICE, VEGGIES, CHINESE STYLE.

[Tamohara dasa ADMIN.]

PINEAPPLE / LIGHT-GINGER SAUCE; fOR RICE, VEGGIES, CHINESE STYLE.

Makes enough to freeze most for subsequent meals. Freeze in cubes using ice-cube trays, then let them warm, pop out the sauce cubes, bag and freeze.

Fry 2 yellow organic onions, medium size, chopped, and a big scoop of crushed garlic, low heat, about ten minutes.

Add; good tablespoon of anise seeds, fennel seeds, 1 1/2 tsp. cooking cinnamon, some black or red salt, 1 tsp. white pepper, or black, a bit of crushed coriander seeds about 2/3s of a tablesppon, also one and 1/2 tsp. methi leaf/fenugreek, if available. Also, for sure, 0ne tblspn. good powder ginger! btw, One tablespoon means heaping, lol.

Add one cup of cole slaw mixed veggies chopped, ie carrot, cabbage, red cabbage green or other pepper, if available..
Fry mix five minutes low heat, with 2 tblspoosn sesame oil, ghee, and or oilve oil.

Add one can pineapple pieces/chunks, and roughly one litre good organic pineapple juice. Add brown suger, and/or honey, to make it sweet, or the lentire eft-over syrup from a can of Haldirama's gulabjamuns or rasgullas. ie about 1 1/2 cups syrup or honey water etc. quite a bit is the idea, without going nuts. Sweet and sour, right ?

Mix very well ; 3 tablespoons corn starch and/or same of rice flour, ie both, 6 tblspns total, mix very well, in 1/2 cup water, then pour into the pinesapple sauce, slowly, stirring. Cook at low heat for ten minutes, stirring occassionally. Let simmer on v. low for 1/2 an hour.

BEST DAMN PINEAPPLE / GINGER ASIAN SAUCE YOU'LL EVER EAT WITH CAULIFOWER AND RICE ! TRY ME.