Upside-Down Caramelized Pineapple Cake

Serves 6 to 8.

Ingredients:
1/4 Cup - Unsalted Butter (cut into small pieces)
3/4 Cup - Light Brown sugar
1 - Medium pineapple
Few candied cherries (optional)
1 1/2 Cups - All Purpose Flour
2 Tsp - Baking Powder
2 Pinch - Salt
1/2 Cup - Unsalted Butter (at room temperature)
1 Cup - White Sugar
1 Tsp - Vanilla extract
2 - Large Eggs, separated
1/2 Cup - Milk
1/4 tsp - Cream of Tartar

Procedure:
1) Preheat oven to 350 degrees F. Spray a 9 inch round cake pan with a non stick cooking spray.
2) Place the butter and brown sugar in a small saucepan and stir over medium heat until the butter has melted and the sugar has dissolved. Stop stirring and heat them until bubbles just start to appear around the outside edges of the mixture. Pour into the prepared cake pan. Evenly arrange the fresh pineapple slices on top of the sugar mixture. (Garnish with cherries if opted).
3) In a large bowl, sift together the flour, baking powder and salt.
4) Beat the butter and sugar until light and fluffy with electric mixer. Add the vanilla extract and mix. Add the egg yolks, one at a time, beating well in between. Add the flour mixture little at a time, alternately with the milk, ending with the dry ingredients.
5) In a separate bowl, whisk the egg whites with the cream of tartar until it is firm. With a large spatula gently fold the beaten egg whites into the cake batter.
6) Pour the batter into the cake pan, smoothing the top. Bake in preheated oven for 45 - 55 minutes (a toothpick inserted into the cake (not the pineapple) will come out clean).
7) Remove from oven and place on a wire rack to cool for about 10 minutes. Run a sharp knife around the edge of the pan and then invert the cake onto your serving plate. Serve with your favorite ice cream.

Banana Bread or Cake

Ingredients:
1 3/4 Cup - All Purpose Flour
1 Cup - Granulated Sugar
1 Stick - Unsalted Butter (at room temperature)
4 - Ripe Bananas
1/2 Tsp - Ground Cinnamon
1 Tsp - Baking Powder
1 Tsp - Baking Soda
1 Tsp - Salt
2 - Eggs
2 Tbsp - Whole Milk
1/2 Tsp - Vanilla Extract
1/2 Cup - Chopped Nuts (Optional)

Procedure:
1) Preheat your oven to 350 degrees.
2) Grease a 9’ by 5’ loaf pan.
3) Cream together the butter and sugar with an electric mixer. Add the eggs and whisk to combine. Add the mashed bananas and vanilla and mix to combine.
4) Add the flour, cinnamon, baking powder, baking soda and salt and mix together until just combined. Add milk while mixing in the dry ingredients.
5) Pour batter into the prepared loaf pan and bake for 1 hour to 1 hour and 10 minutes.
6) When ready, let it cool for about 20 minutes.
7) Slice them and enjoy with your favorite spread or frosting.

Madeleine

Ingredients:
1 1/2 sticks - Unsalted Butter
3/4 cups - All Purpose Flour
4 - Large Eggs
a pinch - Salt
2/3 cups - Sugar
1 Tbsp - Orange Zest
1 tsp - Vanilla extract
1/2 tsp - Baking Powder
1/4 tsp - Baking Soda (Optional)
Non-Stick spray to grease the Madeleine Pan
Powdered sugar for dusting

Procedure:
1) Preheat the oven for 350 degrees.
2) Grease the pan with non-stick spray.
3) Melt the butter to ghee (by heating them in med-low for about 10 mins) and strain it on a paper towel over a mesh strainer. Leave them aside to cool.
4) Whisk the eggs along with the salt on high speed for about 3 mins till it doubles/triples in quantity.
5) Add sugar and whisk continuously in high speed for about 2 mins till the mixture becomes thick.
6) Fold in Orange zest and Vanilla extract with a spatula.
7) Stir in the all purpose flour & baking powder (& baking soda) until they are mixed completely.
8) Spoon the molds 2/3rd full and bake them for about 7 - 10 mins. Edges should be golden brown in color. Poke with a toothpick and be sure it comes out clean.
9) Remove them immediately from the pan and cool them in a rack and dust them with powdered sugar.

Delicious & Moist Molten Lava Cake!

Serves - 6

Ingredients:
For Truffle:
2oz - Ghirardelli semi sweet Chocolate (Baking)
1/4 cup - Whipping Cream
For Cake:
4oz - Ghirardelli semi sweet Chocolate (Baking)
1/4 cup - All Purpose Flour
1/3 cup - Sugar
2 - Eggs
2 - Egg Yolks
1 stick - Butter

Procedure:
To Prepare Truffle:
1) Heat whipping cream in sauce pan, pour it on semisweet chocolate and stir them till the chocolate melts completely.
2) Pour in a bowl and freeze them for 15 min to set.
3) Once solidified divide them into 6 truffle balls
For the Cake:
1) Preheat oven to 400(C) degree. Grease 6 medium sized cupcake molds.
1) In a bowl add sugar & eggs together and beat them till the sugar dissolves completely. (The mixture almost doubles up and color changes to pale yellow)
2) In a double boiler melt butter and semisweet chocolate. Add this to egg & sugar mixture and turn well with a spatula.
3) Add all purpose flour to this mixture and turn it with a spatula till the flour is evenly mixed.
4) Divide the batter evenly in the cupcake molds. Insert the truffles in center and see to that the truffle is covered with the batter on top.
5) Put them in the oven for 10 to 12 mins. Check if the top layer is cooked. Server them warm with Vanilla Ice Cream.

Methi Quinoa Adai/Pancake

Serves: 4 - 5

Ingredients:

1 Cup - Quinoa

1/2 Cup - Channa Dal

1/2 Cup - Thur Dal

1/4 Cup - Mung Dal

2 Cup - Methi leaves

1/2 Cup - Chopped Cilantro

1/2 Cup - Chopped Onions

5 -7 - Red Chilies (alter for your spice level)

1 Tbsp - Oil for seasoning

1 Tsp - Hing/Asafoetida

1 Tsp - Mustard

Salt to taste

Oil for making Adai/Pancake

Procedure:

1) Soad quinoa separately and all other dals together for about 3 hours.

2) Grind quinoa to fine paste with red chilies, hing and just enough water.

3) Grind all dal together coarsely with minimum batter. Mix it with quinoa batter.

4) Heat a pan and saute methi leaves for two minutes, add it to the batter.

5) In same pan heat up the oil, add mustard, once seasoned add onions and saute in high for two minutes.

6) Add this seasoning, salt and cilantro to the batter. Add more water if necessary to get batter consistency.

7) Spread the batter in a griddle or pan, spray some oil and cook on both sides, like done for dosa or pancakes.

Enjoy with hot chutney or Jaggery powder.

Note: The batter consistency should be little thicker than Dosa batter consistency.

Can use the same recipe to substitute Rice or Brown rice or Oats instead of Quinoa

Non Fried Masala Peanuts

Ingredients:

1 Cup - Peanuts

1/2 Tsp - Chili Powder

1/2 Tsp - Garam Masala Powder

1/4 Tsp - Chat Masala (Optional)

Fresh squeezed Lemon Juice for taste

Salt to taste

2 Tbsp Olive oil (or any other oil)

1 Tbsp - Besan Flour

1/2 Tbsp - Rice Flour

Procedure:

1) Preheat oven to 400 degrees.

2) Mix all the spices with lemon juice, salt and 1 tbsp oil.

3) Add peanuts to this mixture so that the spice get nicely coated to peanuts.

4) Spread them in single layer on a big cookie sheet.

5) Spray or brush 1 tbsp oil on top. Put them in preheated oven for 10 to 12 minutes. Remove them from oven and allow them to cool completely.

Spicy Raita

Ingredients:

1 Cup - Yogurt
1 - Green Chili
1/4 Cup - finely chopped onions
1/4 Cup - finely chopped green capsicum
1/2 Inch - Ginger
Salt as required

Procedure:

1) In a food processor finely chop green chili and peeled ginger.
2) Mix this with all the other ingredients. Add salt to taste.
Serve it with any stuffed Paratha or variety Rice.

Chow Chow Rice

Ingredients:

1 - Medium sized Chow Chow (Cut into small cubes)

2 Cup - Cooked Basmathi rice

1 Tsp - Mustard

1 Tbsp - Channa dhal

2 Tsp - Coriander Powder

1/2 Tsp - Chili Powder

1/4 Tsp - Turmeric Powder

1 Pinch - Hing/Asafoetida

2 Tbsp - Shredded Coconut

Cilantro for garnishing

Salt as required

1 Tbsp - Oil

Procedure:

1) Heat up the pan on stove. Season with mustards, channa dhal and hing.

2) Add chow chow and toss for sometime in oil. Add turmeric powder, chili powder, coriander powder and salt. Saute chow chow with all the spices, sprinkle some water and close the lid. Allow till the chow chow cooks comletely. Saute in between every few minutes.

3) Now add the cookes rice and mix well, saute in hot pan.

4) Switch off the stove, garnish with coconut and cilantro.

Enjoy with chips or spicy raita.

Instant Pizza with left overs

Ingredients:

1 Pkt - Wheat Sandwich thins
1 Cup - Any left over sauce or gravy
1 Cup - Shredded mozzarella cheese
1 Cup - Cut or shredded veggies of your choice

Procedure:

1) Preheat oven to 400 degrees.
2) Arrange sandwich thins on cookie sheet or pizza pan.
3) Spread the sauce or gravy on each thins.
4) Add some cheese on to of the gravy.
5) Drizzle some veggies.
6) Put the cookie sheet or pizza pan into the oven, bake for 5 to 7 minutes, till the cheese is nicely melted on top.

Beetroot Salad

Ingredients:

1 Cup - Shredded Beetroot

1/2 Cup - Peanuts

1 - Green Chilies

1 Tbsp - Lemon Juice (Vary according to taste)

Salt as required

Minced Cilantro for Garnishing

Procedure:

1) Soak peanuts in water for 2 - 3 hrs.

2) Mix beets, peanuts, lemon juice, finely chopped chilies and salt.

3) Garnish with cilantro. Ready to eat. 

Satisfying Healthy Mixture

Serves 10 to 15

Ingredients:

1 Cup - Peanuts

1 Cup - Honey Buzzers

1.5 Cup - Whole Grain Oats Cheerios

1.5 Cup - Whole Grain KiX Corn Puffs

1.5 Cup - Corn Chex

1.5 Cup - Kellogs Corn Flakes

1/2 Tsp - Turmeric Powder

1/2 Tsp - Hing/Asafoetida

1/2 Tsp - Red Chili Powder

 2 - Dry Red Chilies broken into two

4 - Garlic Pods roughly crushed

1 Tbsp - Oil

Few Curry leaves

Salt as required

Procedure:

1) In medium high, add oil in a pan, when hot enough add garlic, curry leaves, red chilies and peanuts. Toast peanuts till it becomes brown.

2) Reduce the flame to medium, add all the cereals, turmeric powder, red chili powder (adjust to your spice level), hing and salt. Toast them for 5 minutes, mixing them once in awhile.

Enjoy guilt free mixture.

Eggless Mango Cupcake

Ingredients:

1 1/4 Cups - All Purpose Flour

1 Tsp - Baking Powder

1 Tsp - Baking Soda

11/2 Tsp - Cardamom Powder

1/3 Cup - Room Temperature Butter (soft)

1 Can (14 oz/1 1/4 Cup) - Condensed Milk (Sweetened)

1 Cup - Sweetened Mango Pulp

Procedure:

1) Preheat the oven to 350 degree F.

2) Grease or add liners to the mini cupcake pans.

3) Sift all the dry ingredients in a bowl (flour, baking powder, baking soda, cardamom powder).

4) Whisk the butter in a bowl along with condensed milk and mango pulp. To this add and mix the dry ingredients just until everything incorporate well. (Do not overmix).

5) Scoop the batter into the cupcake pan and put them in the oven for about 7 to 10 minutes. Insert a toothpick and it has to come out clean.

6) Cool them in a cooling rack and decorate them with your favorite frosting.

Note: 

1) This makes about 44 mini cupcakes.

2) The same batter can be used in 8 inch or 9 inch cake pan, but it has to be baked for about 25 to 40 mins.