Wednesday, April 10, 2013

Pineapple upside down Cake


7 slices canned unsweetened pineapple (20-ounce can)
2 tablespoons unsalted butter
1/2 cup packed light brown sugar
7 maraschino cherries or red toothy fruity 3 tbsp
2 large eggs
1/2 teaspoon vanilla
1 cup all-purpose flour
1/2 cup granulated sugar
3/4 teaspoon baking powder
1/4 teaspoon baking soda
pinch of salt
6 tablespoons (3/4 stick) unsalted butter, softened
6 tablespoons buttermilk


1. Preheat oven to 350°F. Have ready a 9x2-inch round cake pan. Drain pineapple and place in one layer on paper towels to absorb the excess juice.
2. Place the 2 tablespoons unsalted butter in the cake pan. Place the pan in the oven until the butter is melted. Tilt to coat all sides with butter.  Sprinkle the brown sugar evenly over the bottom of the pan.
3. Place one pineapple ring in the center of the pan and arrange six more around it. Place the cherries or red toothy fruity pieces in the center of each ring.
4. In a bowl, whisk together the butter and sugar to that add eggs, 6 tablespoons of buttermilk and vanilla extract.
5. Take another bowl, whisk together the flour, baking powder, baking soda and salt.
6. Now add the flour mixture to butter and sugar mixture mix well and add it on the top of the fruit in the baking pan and spread evenly.
7. Bake until a toothpick inserted in the cake comes out clean, 30 to 35 minutes. Remove the cake from the oven and tilt the pan in all directions to detach it from the sides of the pan. Let cool for 2 to 3 minutes before unmolding.
8. Invert a serving platter on top of the pan and turn the cake onto the platter. Serve warm or cool.

Tip: If you don't have buttermilk take 2 tbsp of yogurt and add 4 tbsp water mix well and use as buttermilk.

Stuffed Mushrooms

Ingredients :

White mushrooms/ brown mushrooms  16 ounce (around 30 medium size mushrooms)
cream cheese 1 cup/ 6 0unce
1/2 cup grated Parmesan cheese
1/2 cup bread crumbs
3-4  scallions chopped
3-4  garlic cloves minced
1/2 tsp onion powder
1/4 tsp black pepper powder
1 tbsp olive oil
1/2 tsp parsley fresh/1/4 tsp dried (optional)
1/2 tsp thyme fresh/1/4 tsp dried (optional)

Preparation :

1. Leave the cream cheese at room temperature until it is soft.
2. Remove the stems of the mushrooms and chop them along with garlic and scallions.
3. Heat 1 tbsp oil in pan and add chopped garlic, mushroom stems and scallions, pepper powder and salt and fry for 2 min.
4. Take a bowl and add cream cheese, Parmesan cheese, bread crumbs,  fried mushroom and scallion mixture, chopped parsley and thyme and mix well.
5. Stuff the mushrooms with cheese mixture and bake them in 350 F oven for 20 minutes
6. Serve hot as appetizer.

Tip: If you are using seasoned bread crumbs you can skip parsley and thyme.
       cheese has lot of salt so careful when adding salt

Cauliflower Egg Fry


Cauliflower  1 ( cut to small pieces)
Onion 1 big Diced
Green chillies 2
Oil 3 Tbsp
Garlic 4 pods crushed
Mustard seeds 1 tsp
cumin seeds 1 tsp
curry leaves 2 strings
turmeric 1/2 tsp
chilli powder
eggs 2


1. Heat oil in the pan and add crushed garlic pods, mustard, cumin, and curry leaves and fry for 1 min until the mustard seeds splutter.
2. To that add chopped onions and green chillies and fry till the onions turn transparent.
3. Then add chopped cauliflower, turmeric and salt and mix well and close with lid and cook on medium heat for 10 min. stir in between.
4. Then add chilli powder according to spice level mix well and cook for 2 min.
5. Add the eggs to the cooked cauliflower mixture mix well and cook for 2 more minutes.
6. Check the seasonings and serve hot with rice or roti.
7. You can skip on eggs if you don't want to add them.
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