Pineapple Upside Down Cake

Ingredients:

To make Topping

1. 1/2 – Fresh Pineapple
2. 1/2 cup – Brown sugar (Light or Brown. I used dark brown sugar)
3. 3 tbsp. – Butter (Unsalted. Softened)

To make cake batter

1. 3/4 cup – All-purpose flour (Maida)
2. 1/8 tsp. – Salt.
3. 1/2 tsp. – Baking powder
4. 1/4 cup – Butter (Unsalted. Softened)
5. 1/2 cup – (Granulated) Sugar
6. Eggs – 2 (Separate yolks and whites and bring to room temperature)
7. 1/2 tsp. – Vanilla Extract/Essence (I used pure vanilla extract)
8. 1/3 cup – Milk

Preparation

Set-Up

1. Open your oven and check if the oven is clean and good to operate. Close oven and set the oven temperature to 350 degree Fahrenheit. Let the oven start to preheat. 5-10 minutes may be.
2. Take the cake pan (I used 9×1.5” cake pan. You may check this bake ware set if you are thinking of buying one) and apply little butter all over inside it.
3. Halve a pineapple. Vertically quarter the halved pineapple. Cut and discard the skin. Cut and discard the core. Now slice the pineapple horizontally into 1/4” pieces and collect them in a bowl.
4. Set the ingredients required for preparing the topping ready on the kitchen table; Buttered cake pan, brown sugar (packed brown sugar – i.e. tightly measured) and softened butter.

Make the Brown sugar syrup and the Topping

1. Keep a dry pan on the stove in LOW flame. Add the softened butter. Once they start to melt (1 minute) add the brown sugar. Stir gently and let it simmer for 2-3 minutes, until the brown sugar blends together with the brown sugar. [This sugar syrup/topping must be made only in LOW flame taking care that you do not burn the brown sugar]
2. In another minute or so, slight bubbles appear on the brown sugar. Switch off flame and remove the pan from stove.
3. Immediately pour the topping on the buttered pan. [First time when I made pineapple upside-down cake, I found difficult to spread the topping all over the pan. So, the second time I made this pineapple upside-down cake, I briefly kept the cake pan inside the preheating oven (say 2 minutes) in midway when I was preparing the topping. When the topping was ready, I took out the cake pan and poured over it. It beautifully spread itself. Also, spread the topping from the outer border since the syrup themselves run towards the center perfectly forming the toping layer.]
4. Start to line the pineapple slices adjacent to each other. Once you finish giving a layer of pineapple slices on the brown sugar topping, If you prefer to close the tiny gaps between the arranged pineapple slices, cut small bits from the pineapple and close the gaps. Set the pan aside. Next is to prepare the cake batter.

Prepare the cake batter

1. Prepare the flour. Sieve flour, baking powder and salt together in a dry bowl. Set aside.
2. Set the ingredients required for preparing the cake batter ready on the kitchen table; butter, sugar, egg yolks, milk, prepared cake flour. All the ingredients must be at room temperature. If you are using butter right out from the refrigerator, soften it by cutting it into small pieces and placing it in microwave for 10-15 seconds. Take the eggs out from refrigerator and separate the yolks and white at least an hour before you start making the cake. While you separate the egg whites take care that not even a bit of yolk is sticking to it. Reserve a tablespoon of sugar to make the egg white mixture. These separated egg whites and reserved sugar will be used at the end of the cake batter preparation.
3. Take a deep bowl. Add the measured butter and sugar. Beat them together until they become light and fluffy. Takes a minute.
4. Add the egg yolks one at a time into this mixture and beat them together. Add the next yolk and beat well together. Takes 30-40 seconds.
5. Add vanilla essence and beat lightly into the mixture . Takes 15 seconds.
6. Now add half of the flour mixture and half of the the milk beating them alternately into the mixture. Beat them lightly just until combined.
7. Add the remaining flour mixture and the milk, beating them alternately into the mixture. Beat them lightly just until combined.

Fluff-up the egg whites

1. The secret to make any cake soft, spongy and fluffy is the egg whites. So you can make use of this tip to prepare any cake if you want them to be soft and spongy. Egg whites can be beaten to their full volume only if they are at room temperature. So like I said before, take out and separate the egg whites at least an hour before you start preparing the cake batter. Take a dry, deep bowl and start beating the egg whites in medium speed until frothy. Then speed to HIGH and beat the egg whites until they form soft peaks. Takes 2-3 minutes.
2. Remember? We reserved a tablespoon of sugar in the cake batter preparation? As you beat the egg whites add this sugar 1 teaspoon at a time and beat them in High speed. Beat the egg whites until they form stiff peaks. Takes 3 minutes.
3. Add the beaten egg whites little by little into the cake batter and mix very lightly. It’s enough just to fold this egg white mixture into the batter. Do not over-do the mixing.
4. Pour the cake batter on the layered cake pan. Spread the batter evenly and gently tap the cake pan on the kitchen table so that air pockets if any, in the batter will be closed.

Baking the Cake

1. Open the oven and immediately place the cake pan in the middle rack. Close the oven. Let the cake bake for 45-50 minutes. Do not open the oven during baking. It will disturb the oven temperature and in turn the rising process too.
2. After 45 minutes, check if the cake is done by inserting a fork or tooth pick. If no batter is stuck to the fork/tooth pick, the cake is good to be taken out from the oven. Else continue baking for 5 to 7 more minutes. Once you take the cake out from the oven, switch off oven. Let the cake rest for 5 minutes.
3. After 5 minutes, place a plate over the cake pan. Invert the plate bringing the cake pan upon the plate. Gently remove the cake pan. You’ll witness heaven on your plate .
4. Slice the freshly baked pineapple upside-down cake with sharp knife and enjoy it warm or bring it to room temperature and enjoy. 
   

Delicious Mushroom Biryani

Ingredients:

1. Basmati Rice – 2 cups
2. Mushrooms (kaalon) – 8 oz (225 gm spprox) [You can use any edible variety. I used white mushrooms]
3. Red pearl onions (chinna vengaayam/small onions/shallots) – 10 to 15 pieces (75 gm approx) [or substitute with 1 cup of finely chopped big onions]
4. Big onion – Finely chopped – 1/2 (30 gm approx)
5. Green Chili – 10
6. Mint leaves (pudhina) – handful, loosely packed
7. Fresh Coriander leaves – (malli chedi/kothamalli) – handful
8. Ginger – 1″ piece (5 gm approx)
9. Garlic cloves (vellapoondu pallu) – 8
10. Curd/Yogurt – 3 tbsp.
11. Lime or Lemon – 1/2
12. Red chili powder (paprika) – 1/4 tsp.
13. Water – 3 cups
14. Salt – To taste [ I used 4-5 tsp.]
15. Oil – 1/4 cup
16. Ghee (Clarified butter) – 1/8 cup (or substitute with 1/8 cup of cooking oil)
17. *** Whole Spices ***
18. Cinnamon (pattai) – 2 one inch pieces
19. Cardamom (elakkai/elachi) – 1
20. Clove (krambu/lavangam) – 2
21. Bay Leaf (birinji ilai) – 1
22. Star Anise (annasi poo) -1
23. Fennel seeds (Sombu) – 1/4 tsp. [Optional]

Preparation

• Rinse basmati rice two times. Soak the rice in 5 cups of water for half-an-hour. By then we’ll cut the vegetables and set the spices ready to make the mushroom briyani.
• Peel and wash 10 to 15 shallot onions. Peel and wash 8 garlic cloves. Wash and remove the stalk from 10 green chilies  Peel, wash and finely chop half  of one big onion. Wash and peel the skin of ginger (1 inch ginger piece). Wash mint leaves (no need stalk, just the leaves – a handful – loosely packed). Wash and cut one lemon/lime (half-a lemon/lime, remove the seeds)
• When it comes to washing mushrooms do not over do. Mushrooms can drink in more water just while rinsing them. I clean them with a wet kitchen paper or dip them briefly (very very briefly) in water and pat them dry using a kitchen towel or tissue paper. Cut them roughly. You can have them cut into big chunks, anyway they’ll get cooked soon.
• In a mixer (food processor) add 1 inch cinnamon and 10 black peppercorns. Grind them for 4 seconds and then add the small onions together. Grind them just until the onions are crushed. Transfer the onion paste to a small bowl.
• In the same mixer jar, add the green chilies  Add 2 tsp. of water. Grind them to a paste. Transfer it to a bowl. Add the garlic cloves and the ginger in the same jar and grind them without adding water just until they’re crushed. Transfer the garlic paste into a bowl. [You can use 1½ tbsp. of store-bought ginger-garlic paste if you do not have fresh garlic cloves or time]
• Keep the ground onions, chili and ginger-garlic paste aside. Set the whole spices ready. Right-side picture, from top, clock-wise. Bay leaf, star anise, cloves, cardamom, fennel seeds and cinnamon.
• Heat a dry wok in Medium heat. When the wok/kadai is hot pour oil. Add ghee (clarified butter)
• Add all the whole spices (bay leaf, cinnamon, star anise,  cloves, cardamom, fennel seeds. Leave them in the oil for 10 seconds.
• Add the onion paste and the chopped onions. Saute until the raw smell of the onions disappear (say, 7 minutes) Add the green chilly paste. 
• Saute the chilly paste for 2 minutes. Add the mint leaves. Saute the mint leaves (pudhina) for 2 minutes.
• Add the ginger-garlic paste. Saute them for 2 minutes. Ginger garlic paste tend to stick to the wok, so take care.
• Add the cut mushrooms.Mix them well.
• Saute the mushrooms exactly 5 minutes stirring twice in between. 
• By now, the mushrooms will shrink leaving out some of their water content. Add chopped fresh coriander leaves and 1/4 tsp. red chili powder. Mix well and saute for a minute.
• Turn flame to Medium-Low. Add the curd (yogurt). Mix.
• Drain out the water from the soaked basmati rice. Add the rice.
• Gently stir the rice for 2 minutes. Stir along the sides of the wok, this prevents the rice from breaking
• Add water (3 cups – i.e. 1 ½ cups of water for every 1 cup of soaked basmati rice.) Add salt. Stir and check the salt.
• Bring it to boil (Continue the flame in Medium-Low). Takes about 8-10 minutes.
• Once the water level is about to equal the level of rice in the wok, reduce flame to LOW. Stir the rice once more before leaving them undisturbed. Cover the wok with a lid. [Now we need to Cook Bloom the basmati in LOW flame… kinda giving a spa bath to the basmati rice.]
• IMPORTANT: Leave the rice covered and undisturbed for 10 minutes. Please DO NOT open the lid during this time. After 10 minutes of cooking by covering the pan SWITCH OFF the stove. Leave them that way (i.e leave them closed) for 10-15 more minutes. I consider this to be the crucial time, since any uncooked rice will also get bloomed with the available steam circling inside the closed wok
• After this 10 minutes (or 15 minutes) waiting period, open the wok and squeeze half-a lemon or lime. If you’re using curd/yogurt which are very sour, squeeze only 1/4
• Give a good stir by running a flat ladle along the sides of the wok (bottom-up stirring technic). You see how the rice grains are beautifully separated? You will achieve even more better results of cooking biryani if you use a little more of ghee or oil. An aromatic one-pot meal is ready! Serve the Mushroom Biryani with your favorite raita or pachadi. 
  

Potato Podimas

Ingredients:

1. Potatoes - 2 boiled, peeled and mashed slightly into ice cube sized pieces
2. Onion - 1/2 finely chopped
3. Ginger- finely chopped or crushed, 1/2 teaspoon
4. Curry leaves - 4-5
5. Oil - 2 teaspoons
6. Mustard seeds - 1 teaspoon
7. Asafoetida (Perungaayam) - a pinch
8. Turmeric powder - 1/4 teaspoon
9. Salt - according to taste

Method:

• Add oil in a kadai.

• When the oil is hot add mustard seeds. When mustard seeds splutter, add curry leaves, asfoetida, turmeric powder and ginger.

•  Add finely chopped onion, salt and saute for a few minutes.

• When onion turns slightly brown, add the potatoes and allow it to roast on a low flame.

•  Turn sides, care should be taken not to burn or mash the potatoes into a fine paste. Potato pieces should be seen and finally garnish with coriander leaves. 
  

Baby Potatoes stir Fry ( South Indian )

Ingredients:

Baby potatoes 5-7 boiled, peeled
Green chilies 3 chopped
Onion 1 large chopped
Garlic 4 cloves crushed
Ginger 2" grated
Tomato 1 large chopped
Salt
Turmeric 1/2 spoon
Chili powder 1 spoon
Curry leaves few
Thalippu Vadam 1-2 spoons
Mustard seeds 1 spoon
Cumin seeds 1/2 spoon
Asafoetida 1 pinch
Sesame oil 1/4 cup.

Method:

In a wide wok, heat oil and add the tempering spices, followed by chilies, curry leaves, onion, ginger and garlic. Fry real good or until onions turn to golden color.

Now, add tomatoes and powdered spices. Wait till tomatoes wilt, then add potatoes. Cover and cook briefly.

Then, remove the lid and roast them over high heat for few minutes.

Serve warm to go with your meals.

Spicy Lamb Biryani

For the Marinade

1. 500 gm lamb – diced into bite sized pieces
2. 2 cm ginger – peeled and grated
3. 3 cloves garlic – crushed
4. 1 tsp chilly powder
5. 1 tsp salt
6. 1 tsp turmeric
7. 3 tsp garam masala
8. 2 tsp ground coriander
9. 2 tsp ground cumin
10. 1 tsp black peppercorns crushed
11. 1 stick cinnamon broken in half
12. 125 ml natural yogurt

Other Ingredients

1. 2 tbsp sunflower oil
2. 1 tsp cumin seeds
3. 2 onions sliced
4. 3 tomatoes remove seeds and dice
5. 3 bay leaves
6. 400 gm Basmati Rice
7. 500 ml vegetable stock Large
8. handful spinach, mint leaves & Coriander leaves

Preparation

• Place all ingredients for marinade in a glass bowl, mix well and chill for at least 2 hours (ideally over night and remove from fridge 1hour before cooking).
• Prepare rice by soaking for at least 30mins and rinsing well in a sieve until the water runs clear.
• Add the oil to a large hot pan and fry the cumin seeds until they sizzle, when this happens add the onion and fry until soft and brown.
• Pour in the lamb mix, add the tomatoes and continue to cook on a high heat for 5 minutes continually stirring, to make sure the spices are cooked through.
• Turn the heat to low, cover and simmer for 25mins to ensure the lamb becomes tender.
• Add the bay leaf, rice and vegetable stock, stir and cover again, leave on a low heat for a further 20 minutes.
• Turn off the heat, remove lid, add spinach, Coriander leaves & Mint leaves and stir once, replace the lid.
• Let this stand for 10mins to ensure the rice is light and fluffy.
  

Salt And Pepper Prawns

Ingredients: 

12 medium prawns
shelled and de-veined
3tbsp flour (maida)
1tsp salt
1 1.2 tsp kali mirch (pepper) powder 
1tsp five spice powder (garam masala)
2 cloves of garlic, finely chopped
1 fresh red chilli, deseeded and finely chopped 
Oil, for deep frying.

Method:
1. Mix salt, pepper & five spice powder. 
2. Dredge the prawns in flour and dust off any excess.
3. Heat oil in a large kadhai. Drop a prawn into the oil to check whether it is hot. It should sizzle.
4. Deep-fry the prawns until cooked and golden. Remove and keep on kitchen paper to soak up any excess oil.
5. Heat 1tbsp of the oil used to deep-fry in a kadhai. Add chilli, garlic; stir-fry.
6. Once aromatic, add prawns; stir. Add 1tbsp of powder mixture and stir well. Check seasoning, add more if required. Serve it hot, garnished with chopped spring onion greens.

Momos

For the filling: 
Ingredients: 
250gm chicken mince 
50gm cabbage
finely chopped 2 spring onions
finely chopped 3 cloves of garlic
finely chopped 1tbsp grated fresh ginger
2tbsp chilli sauce Salt, to taste.
For the dough: 

300gm flour (maida).

Enough water to make a dough

Method:
1. Mix all the ingredients for the filling together and refrigerate until the dough is ready. (Usually the filling is not precooked; if you cook it, drain any excess liquid. Also, if using pork mince, cook the filling thoroughly before stuffing.)
2. Knead the flour with water to make a stiff dough. Wrap in a damp cloth for 15 minutes. (It is important that the dough does not get dry.) Roll out dough into thin rounds (5cm in diameter). 
3. Add 1tsp of the filling in the centre of each disc; seal edges with a little water.
4. Boil 8 cups of water in a large vessel and add a batch of the momos. Cook over medium-low heat. Once done, add more water and repeat step until momos are cooked. Serve hot with chilli sauce.