Pineapple Upside Down Cake

Pineapple Upside Down Cake

Prep Time: 15 mins
Cooking Time: 40 mins
Serves: 12

Ingredents:

• 125 gm Butter
• 125 gms Sugar powder
• 200 gms All Purpose flour / Maida
• 3 eggs
• 2 teaspoon baking powder
• Milk a bit to get dropping consistency
• Pineapple extract
• Pinch of salt
• 1/2 teaspoons cinnamon powder. 
• Pineapple slices
• Cherries
• Walnuts
• 
  

Method:

• Butter the mold.
• Sprinkle good amount of brown sugar.
• Place slices of pineapple, cherries and walnuts.
• Whisk the flour, baking powder, cinnamon pwd and salt in a large mixing bowl.
•  In a separate bowl,with an electric mixer beat the sugar and butter together until light. Add eggs one at a time, beating after each addition.
•  Mix pineapple extract. Add dry ingredients alternately beating well after each addition. If the batter is thick add milk to get it to dropping consistency. Pour cake batter over pineapple in pan.
• Bake at 400 F for 20 -25 mins.

Potatoes and green peas Masala

Potatoes and green peas Masala

Prep Time:
Cooking Time:
Serves: 4

Ingredients

• 3 boiled potatoes
• 3/4 cup green peas
• 2 tablespoons oil
• 1 teaspoon cumin seeds
• 1/8 teaspoon asafetida
• 1 teaspoon ginger paste
• 1 chopped green chili
• 2 tablespoons coriander
• 1/4 teaspoon turmeric
• 1 teaspoon chili powder
• 1 teaspoon salt  as per taste
• 1/2 teaspoon garam masala
• 2 tomatoes chopped.
• 1 chopped onion.

Method

• Peal the potatoes cut them in small size pieces.
• In a small bowl mix ginger, green chili, coriander,turmeric, and chili powder with ¼ cup of water.
• Heat the oil in a saucepan. When oil is hot enough.
• Add the cumin seeds, and asafetida, when cumin seeds crack add onion. Saute it till it becomes soft and pinkish in color. Then add the spice mix and chopped tomato, cook until spices start leaving the oil this should take about one minute.
• Next add green peas and half a cup of water and let it cook until they are tender.
• Add potatoes and salt, mix it well, while mixing mash few pieces of potatoes that will give thickness to gravy.
• Add about 2 cups of water after it comes to boil lower the heat to medium and let it cook for about five minutes.
• Add garam masala, chopped cilantro, mix it gently after gravy comes to boil turn off the heat and cover the pot.
• Serve it hot with chapatti or rice.

Garlic Masala Prawns

Garlic Masala Prawns (Khadkala)


Prep Time: 10 mins
Cooking Time: 10 mins
Serves: 4

Ingredients:
1 lb Prawns (Shell-on and deveined)
1 teaspoon chilly powder (as per taste)
1 teaspoon turmeric powder
4 tablespoon oil
7-8 garlic cloves(crushed)
Salt as per taste



Method:

• Add oil in the pan,when it is hot, add garlic. Roast garlic in the oil for few  minutes but don't let it burn.
• Add prawns,chilly powder, turmeric powder and salt.
• Let the prawns cook well.
• Serve it hot.

Cucumber Cake

Cucumber Cake (Tavsalli)

Prep Time:  20 mins
Cooking Time: 30 mins
Serves: 8 - 10

Ingredients:
1 cup rava / sooji
1 cups grated cucumber
1 teaspoon roasted sesame
2/3 cup grated jaggery
10 cashews chopped
4-5 cardamom powdered
Salt as per taste
1 tablespoon ghee/ margarine






Method:

• Pre-heat oven at 350 degree.
• In a bowl mix cucumber, jaggery, sesame, cashews, cardamom powder and salt. Try to melt jaggery completely with cucumber.
• Roast rava in a pan on moderate heat for 2 minutes. Don't allow rava to turn brown.
• Add the mixture to the rava and mix well. Keep the mixer aside for half an hour.
• Grease a oven resistant container and pour the mixture in it. Keep it in oven for 30 minutes.OR
• Grease a container . Pour the mixture into the container and steam in a cooker for 10-12 minutes without the whistle.
• Insert a toothpick to check if the cake is cooked. 
• Once the cake is cool. Cut into pieces, and drizzle some ghee before serving.

Prawn Masala

Prawn Masala


Prep Time: 10 mins
Cooking Time: 10 mins
Serves: 4


Ingredients:
1 lb prawns (shell-off and deveined)
1 and 1/2 tablespoon chilly powder (as per taste)
2 tablespoon vegetable oil
1 and 1/2 tablespoon garlic paste
1 teaspoon turmeric powder
1 teaspoon garam masala
1 strand scallions/spring onion chopped
Lime juice per taste
Salt as per taste

Method:

• Marinate prawns with chilly powder,turmeric powder,garlic paste,garam masala,lime juice, salt and scallions.
• Keep it aside for 10 mins
• In a pan add oil and put in the marinated prawns. Cook it for 10 mins or till prawns are cooked.
• Serve it hot.

Puran Polis

Puran Polis

Prep Time: 30 mins
Cooking Time: 45 mins
Serves: 8

Ingredients:
1 cup chana dal
1 cup Jaggery
1 teaspoon Cardamom
1 and 1/2 cups Maida/ All-purpose flour
A pinch of turmeric
2 teaspoon Wheat sooji(rava)
1 teaspoon Oil
Salt as per taste.

Method:

• Cook Chana dal in pressure cooker. Drain all the water.
• Cook dal mixed with jaggery, turmeric for 10min. Grind without using water. Add cardamom and mix well with hand to get a smooth mixture.
• In a small bowl take warm water and soak sooji for few minutes and keep it aside.
• Mix maida and sooji(drain the water),salt. Add water,oil and make a dough. Cover and keep aside for 3 hours. 
• Take a ball of dough and spread with hand. Keep a ball of chana mixture and cover with the dough and seal the ends.
• Apply oil to a plastic paper, keep the ready ball on it and roll it flat like chapati / tortillas.
• Fry it in hot pan till it gets golden brown color.
• Serve hot with ghee/butter.

Tips:
 Use sooji and flour in to make the outer wrap very soft.
 Use milk instead of water for making the maida dough so that pooran polis become soft.

Chicken Rendang

Chicken Rendang

Prep Time: 20 mins
Cooking Time: 15 mins
Serves: 4-5

Ingredients:

•     800gms or 1.76lb chicken.
•    3 tablespoons desiccated coconut, dry-fried on medium-low heat till golden brown (optional)
•    4 -8 shallots, depending on size sliced ( substitute 2 onions)
•    2 cm gingerroot, sliced
•    1 cm fresh galangal root (optional)
•    2 big red chilies, seeded and sliced
•    4 dried chilies, softened in hot water for 10 minutes ( substitute 1 tsp chilli powder)
•    150 ml coconut cream
•    1 tablespoon sunflower oil or 1 tablespoon corn oil
•    2/3 teaspoon turmeric powder
•    3 stalks lemongrass, the fat part sliced, the remaining stalk trimmed and smashed lightly
•    3 kaffir lime leaves, torn (optional)
•    1 tablespoon dark brown sugar (optional)
•    1 -1 1/2 teaspoon sea salt
•    Bamboe Chicken Rendang mix (easily available in Asian market, enhances the taste of the gravy).

Method: 

•  Pulse the shallots, ginger, galangal root, chillies and sliced lemongrass, adding enough of coconut cream to make a thick paste.
•  Heat oil in a thick-bottomed non-stick saucepan till medium hot. Stir fry the shallot paste for 2 minutes. Add turmeric and smashed lemongrass stalks. Cook for 2 minutes.
•  Add meat pieces. Stir-fry for 5 minutes.
•  Mix  1 complete pack of  Bamboe Chicken Rendang mix.
•  Add rest of coconut cream. Cook on medium-low heat till meat is done and quite tender, and curry sauce is very thick (you're lucky if the timing of both coincide!). Scrape bottom of pan every 2 minutes with 
• Serve it hot with coconut rice.

Tips:

1. Cooking time varies with size and cuts of meat. When curry is thick and almost dry, add fried desiccated coconut, brown sugar, salt and kaffir lime leaves. Cook for another 5 minutes.
2. Always tastes better if made in advance. i.e prepared in the morning and severed for dinner.