Divinely Decadent Pineapple Upside Down Cake

Wishing all my readers a wonderful and fun filled 2011. Wishes for new beginnings, new dreams , new possibilities, new hopes, new desires and new recipes for you all to try... I'm pretty excited about this new year as well..At the onset of new year I always feel like we are each presented with a clean slate to start all over again.. I can't wait to get started.

I thought hard about the 1st recipe/post of 2011..and this divinely decadent Pineapple upside down cake came to my mind and I just baked it last night..and here is the recipe for you all to try and share the joy with your dear ones. I'm sure you are ready for a sweet start.. (I'm always ready as I do have a sweet tooth...)
Ingredients :
For the topping

• 1 can sliced pineapple
• Maraschino cherries
• 1/4 cup unsalted butter
• 3/4 cup packed light brown sugar

For the cake batter

• 1 1/2 cups all purpose flour
• 2 tsp baking powder
• 1 cup sugar
• 1/2 cup unsalted butter
• 2 eggs separated
• 1 tsp vanilla extract
• 1/2 cup milk
• 1/4 tsp cream of tartar
  

Preparation :

Preheat oven to 350 degrees F.
Take a 9" X 2" round pan and melt 1/4 cup butter in it. ( I just place it in the oven for few minutes until the butter is melted). Now tilt the pan sideways so that the sides are well coated with butter as well. Sprinkle 3/4 cup light brown sugar over the melted butter. Now is the time to arrange the pineapple slices starting with the center and then place 6 slices around it. Then arrange the Maraschino cherries in the middle of each pineapple slice as well as the space between the slices. Its got a WOW effect when its baked and presented.

Now in the mixing bowl, beat the egg whites with 1/4 tsp cream of tartar until its light and fluffy and holds a firm peak using an electric mixer or hand mixer. Keep this aside in a different bowl. (As we'll need this mixing bowl to prepare our cake batter, in case of the electric mixer).
In a bowl , sieve together flour and baking powder and keep aside. Now in the bowl of the electric mixer cream butter and sugar until light. Beat Vanilla essence into it. Add the egg yolks one at a time and beat well after each addition. Add the flour mixture alternately with milk. Now gently fold in the beaten egg whites into the cake batter. Pour into the prepared cake pan and smoothen the top using a spatula.


Bake in the preheated oven for 45-55 minutes until the top of the cake is nice and brown as in the picture and the toothpick test comes out clean.
Let it cool for 10 minutes and then invert the pan onto a serving plate. Be Prepared to be wowed...Enjoy this delightful cake. It not only looks beautiful but tastes just heavenly as well.

Recipe adapted from Joy of Baking.

Aloo Shimla Mirch - Potato and Bell pepper Subzi and my 100th post

 Wishing all my readers a very happy, prosperous, healthy and peaceful NEW Year...

I'm a little excited too as this is my 100th post.I did not think I was going to survive so long.Its all due to the love and support of my readers and my dear blog pals. Thank you.

Sharing with you all one of my favorite subzi.. Aloo Aur Shimla Mirch.

Ingredients:

• 2 medium potatoes peeled and cubed
• 2 bell peppers/Capsicum/Shimla Mirch cubed
• 1 small red onion finely chopped
• 2-3 cloves of garlic minced
• 1" piece of ginger grated
• 1 large tomato chopped
• 2-3 green chillies chopped finely
• 1/2 tsp turmeric powder
• 1 tsp red chili powder
• 1 tsp cumin-cilantro powder
• 1/2 tsp cumin seeds
• salt to taste
• oil

Preparation : Heat oil in a pan. Add cumin seeds ,when they splutter add onion and saute till golden brown, Now add minced garlic and fry for a minute. Add the tomatoes , green chiilies and ginger. Mix well. Fry for about 2 minutes. Next add all the dry spices (tumeric powder, red chili powder, cumin-cilantro powder, salt). Mix well. Add the potatoes and about 1/4 cup water. Cook on medium heat covered for about 8-10 minutes. Keep stirring from time to time. Now when the potatoes are halfway done/cooked, add the bell pepper. Mix well. Cook covered for about 5-8 minutes. Add fresh cilantro and mix well. Your Aloo-Shimla Mirch is ready to serve. Goes well with Phulkas and Parathas.

Gobi Ka Paratha - Flat bread with Cauliflower stuffing

Parathas...I just love them . There are so many variations you could have. Its a complete meal by itself. Parathas could be served for breakfast, lunch or dinner.

Ingredients :

For the paratha dough

• 2 1/2 cups wheat flour
• 1/4 tsp salt
• 1 tsp ajwain/carom seeds
• 1 cup water
• 1 tbsp oil

For the Stuffing

• 2 cups grated cauliflower/Gobi
• 2 green chillies finely chopped
• 1" piece ginger grated
• 1 tbsp fresh cilantro chopped
• 1/2 tsp turmeric powder
• 1/2 tsp red chili powder
• 1/2 tsp amchoor powder/dry mango powder
• salt to taste

Preparation :

• Mix all the Paratha dough ingredients mentioned above and knead the dough for the parathas. Keep it aside.
• Make the stuffing by mixing all the ingredients mentioned for the stuffing.
• Now divide the stuffing into 8 equal parts to make 8 parathas. Also divide the dough into 8 balls.
• Now roll each ball into a disc. Place the stuffing in the center and very gently bring the edges together and seal it on top. Now roll it again into a disc about 1/4 " thick. Cook the paratha on a hot griddle/Tawa using oil, butter or ghee. Cook on both sides applying oil/butter.
• Your Gobi Da Paratha is ready to serve with some yoghurt and pickle.

Helpful tips :

1. I use the food processor to finely grate the Cauliflower. Its a great time saver.
2. Make sure you squeeze all the water/juice from the cauliflower or it will be hard to roll the parathas.
3. If you find hard to roll parathas this way you could do it the layering way. Roll one disc. Place the filling and then place another disc on top and roll it just a bit.

Lauki with Moong Dal - Bottle Gourd and Lentil

This is a quick recipe and goes well with any Indian bread or even rice. Lauki /Bottle gourd is one vegetable that is not really popular at our house..except that I'm the only one who likes it. So have to find ways to make it more suitable to the palate of my kids and DH. So here is one more way of preparing Lauki.

Ingredients:

• 1 small lauki / 3 cups lauki peeled and diced
• 1/4 cup yellow moong dal washed and kept aside
• 1 small onion finely chopped
• 1 tsp garlic paste
• 1 tsp ginger paste
• 1 large tomato chopped
• 2 green chillies slit
• 1/2 tsp mustard seeds
• 1/2 tsp turmeric powder
• 1 tsp red chili powder
• salt to taste
• oil

Preparation : This was cooked in the pressure cooker , hence quick recipe. Heat oil in a pressure cooker pan. Add mustard seeds. When they crackle add onion. Saute till golden brown. Add garlic paste. Fry for a minute. Add the ginger paste, tomato, green chillies. Stir fry for about a minute or two. Add turmeric powder, red chili powder, salt. Mix well. Now add the lauki/bottle gourd. Mix well. Add the moong dal. Add 1 cup water. Pressure cook until cooked. (1-2 whistles). Your Lauki with Moong dal is ready to serve. Garnish with fresh cilantro leaves.This recipe serves 4.

Gobi Manchurian- Cauliflower Manchurian

Gobi Manchurian 

Gobi Manchurian 

Gobi Manchurian is a very popular Indo-chinese dish. It could be served as a starter or a side dish. I prefer mine with vegetable fried rice.

Ingredients:

For the Manchurian/Cauliflower fritters

• 1/2 lb cauliflower cut into florets
• 1/4 cup all purpose flour
• 1/4 cup corn starch
• salt to taste
• 1/2 tsp red chili powder
• about 1/2 cup water
• oil for deep frying

For the Manchurian Sauce

• 1 1/2 tbsp oil
• 1 tsp garlic paste
• 2 -3 green chillies chopped
• 1/4 cup spring onions chopped
• 1 tbsp soy sauce
• 2 tsp red chili sauce
• 2 tsp vinegar
• 1 1/2 tbsp tomato ketchup
• salt to taste
• 1 cup water
• 1 tsp cornstarch dissolved in 1 tbsp water

Preparation :

• Mix flour, Corn starch, salt, red chili powder and make a batter with water. Add the Gobi/Cauliflower florets and mix well. Deep fry. Keep aside.
• For the Sauce- Heat oil in a pan. Stir fry the garlic paste and the whites of the spring onions(the green is reserved for the garnish) for about a minute. Add the green chillies, soy sauce, red chili sauce, vinegar, tomato ketchup on low flame. Stir. Add water and bring to boil. Add the corn starch paste and stir continuously. Adjust the salt. Just when the sauce thickens, add the greens of the spring onions and the Manchurian/fritters. Mix it well.
• Your Gobi Manchurian is ready to serve.
• This recipe serves 4.

Black Bean and Avocado Salad

Can it get any healthier than this... This is another one of my quick , easy and healthy recipes. Not to mention huge on flavor too.. I'm sure you must be enjoying yourselves with kids being home for the holidays. As a mother of 2 boys I'm constantly thinking about making quick and easy meals as many can relate to me they get hungry all the time. I guess the wintry cold makes us hungry too..and many a times I get too lazy , I just want to sit by the fire place enjoying a good movie or read a book. So this recipe comes to the rescue on those lazzyyyyyyyyy days...

Ingredients :

• 1 15 oz can black beans drained and rinsed
• 1 cup red onion finely chopped
• 1 avocado peeled,pitted and diced
• 1 jalapeno chopped
• 1/4 cup cilantro leaves chopped
• salt to taste
• 2 tbsp freshly squeezed lemon juice

Preparation :

• In a bowl mix all the ingredients in the order mentioned above and serve.
• This recipe serves 4.

Chocolate Raspberry Cake

Wishing You all Merry Christmas and Happy Holidays...

Baked this cake today on Christmas eve and the kids loved it. They are eagerly waiting for the magic of Christmas to unfold when they wake up tomorrow . They can't wait for morning when their dear Santa would have left them presents...The excitement of it all..My 7 year old has been asking me a whole bunch of questions..about Santa and his reindeer and kids have such vivid imagination..My 3 year old is just Beginning to know about Santa and has been singing ' Santa Claus is coming to Town...' and 'Jingle Bells..Jingle Bells'...

So how about You.. Have you been Naughty Or Nice !!!!

Ingredients:

For the cake

• 1 1/2 cups all purpose flour
• 2 tbsp unsweetened cocoa powder
• 2 tsp vanilla essence
• 2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup vegetable oil
• 1/2 cup raspberry juice
• 1 cup sugar
• 2-3 tbsp raspberry preserve for the filling
• 2 eggs

For the Chocolate Icing/Frosting

• 2 2/3 cups confectioners' sugar
• 6 tbsp unsweetened cocoa powder
• 6 tbsp butter
• 5 tbsp evaporated milk
• 1 tsp vanilla extract

Preparation :

• Preheat over to 350 degrees F. Grease a 9" round cake pan.
• In a large bowl sieve together flour, cocoa, baking powder and salt. Add sugar and vanilla essence. Mix well.
• Add the oil, raspberry juice and eggs. Mix until all the ingredients are blended, either by hand or an electric mixer at low speed.
• Pour into the prepared cake pan and bake for about 35-40 minutes until a wooden pick inserted in the center comes out clean.
• In the meanwhile prepare the Icing/Frosting: In a bowl sieve together sugar and cocoa and keep aside. In another bowl cream butter until smooth. Gradually add the sugar mixture alternately with evaporated milk . Add the vanilla. Whisk till light and fluffy.
• Now allow your chocolate cake to cool before you apply the frosting or the filling.
• Once its cooled slice the cake through the middle to make 2 layers. Add the raspberry preserve as a filling between the 2 layers.
• Apply the chocolate frosting and decorate with fresh raspberries.

Icing/Frosting Recipe from here.