Pineapple Upside Down Cake With Strawberry Sauce

For Cake:
  • 1 tin Pineapple
  • 200gms. Flour
  • 180 gms. Sugar
  • 120 ml Refined oil
  • 3 Eggs
  • 1 1/2 tsp Baking Soda
For Sauce
  • 15 - 20 Fresh Strawberries
  • 4 tblsp Sugar
  • 1/4 tsp Cinnamon Powder
  • 1 tblsp Strawberry Jam

  • Chop the strawberries into tiny pieces.
  • Heat 1 cup of water and add the chopped strawberries.
  • Cook till the sugar gets dissolved and strawberries are soft.
  • Add the cinnamon and stir.
  • Cook on a low flame for a minute and then add the jam.
  • Mix gently and cook for another minute and remove from flame.
  • Beat the eggs till fluffy.
  • Add the sugar and the oil and continue to beat with a hand blender or in a mixer till the mixture is smooth and the sugar has melted completely.
  • More smooth the batter more soft the cake will be.
  • Mix the baking powder in the flour and mix the sugar, oil and egg mixture slowly into the flour, taking care that no lumps form.
Upside Down Cake:
  • Grease a circular cake tin and lay out the pineapple pieces on the bottom of the tin.
  • Pour the prepared batter gently on the the pieces and bake it in a preheated oven at 180C or till cake is done.
  • To check if the cake is ready insert a tooth pick in the center of the cake if it comes out clean without any mixture coating, the cake is ready.
  • Allow the cake to cool in the oven for 15 minutes.
  • When the cake gets cool , invert the cake on a serving dish with the pineapple sides on the top.
  • Top it with the strawberry sauce.

Paneer with Fenugreek Leaves

  • 250 gms. Fenugreek leaves(washed and pureed)
  • 1/2 cup Tomato puree
  • 1 tbsp Oil
  • 2 pieces of whole Red Chillies
  • Salt to taste
  • 1 tsp. Sugar
  • 1 tsp. Garam Masala powder
  • 1 tbsp Coriander powder
  • 300 gms. Paneer(Cottage Cheese) ,cut into cubes.
  • Heat the oil and add whole red chillies in a pan.
  • Mix fenugreek paste, tomato puree,salt,sugar,garam masala and coriander powder into it. Cook for 10 minutes, stirring once.
  • Mix paneer(cottage cheese) cubes and cook for few minutes. Serve hot.

Chicken Soup.

  • 1/2 kg boneless Chicken(cubed)
  • 1 tsp Garlic paste
  • A handful of raw Spaghetti
  • 3 tbsp Oats
  • Salt to taste.
  • 1 tsp black Pepper powder
  • 1 big Carrot (cut into small pieces)
  • 1 big Potato( cut into pieces)
  • 1/2 tsp Margarine
  • A pinch of Ajinomoto
  • 1 tbsp. Cornflour
  • 1 tsp. Soya sauce
  • Marinate chicken cubes in garlic,oats and salt for 1/2 an hour.
  • Put margarine in a pan ,when hot add this marinated chicken and braise on very low heat for 10 mins.
  • Add carrots, potatoes, pepper and spaghetti, braise for few mins and add water, cook on medium heat till vegetables soft.
  • Add ajinomoto, soya sauce. Desolve 1 tbsp. of cornflour into water and pour it into the mixture and the soup will be thicken.
  • Add water if very thick, check salt.
  • Serve hot with garlic bread or plain toast.

Spring Roll

  • 1/4 pound barbequed pork,
  • 3 dried black mushrooms
  • 1/2 cup bean sprouts
  • 1/2 medium carrot
  • 2 table spoons chopped red bell pepper
  • 2 teaspoons dark soy sauce
  • 2 teaspoons oyster sauce
  • 2 tablespoons chicken broth
  • 1/2 teaspoon granulated sugar
  • a few drops sesame oil, to taste
  • 2 tablespoons oil for stir-frying, or as needed
  • 12 spring roll wrappers
  • 1 lightly beaten egg, or 2 tablespoons cornstarch mixed with 1 tablespoon water
  • 3 cups oil for deep-frying, or as needed
  • Cut the barbecued pork into very thin strips. Soften the dried black mushrooms by soaking in hot water for 20 to 30 minutes. Squeeze out any excess water and finely chop.
  • Rinse and drain the bean sprouts. Peel the carrot. Shred until you have 1/4 cup.
  • In a small bowl, combine the dark soy sauce, oyster sauce, chicken broth, granulated sugar and sesame oil. Set aside.
  • Heat a wok over medium high to high heat. Add 2 tablespoons oil. When the oil is hot, add the barbecued pork. Stir-fry for 1 minute, then add the vegetables. Stir-fry for another minute, then push up to the side of the wok. Add the sauce in the middle. Heat briefly, then mix in with the pork and vegetables. Remove the wok from the heat and allow the filling to cool.
  • Pre-heat the oil for deep-frying to 360 degrees Fahrenheit while preparing the spring rolls.
  • Lay a spring roll wrapper in front of you so that it forms a diamond shape. Use your index finger to wet all the edges with the beaten egg or cornstarch/water paste. Place approximately 2 tablespoons of filling near the bottom. Roll over once, tuck in the sides, and then continue rolling. Seal the top.
  • Deep-fry the spring rolls in 3 to 4 batches, cooking until they are golden brown and crispy (about 3 minutes). Remove with a slotted spoon and drain on paper towels.

Too many peeled Potatoes..

  • Cover them with cold water to which a few drops of vinegar have been added . Keep refrigerated and they will last for 3-4 days.
  • Potato peels can be made into tasty wafers. Immerse the peels into warm water to which a pinch of salt to be added and then dry it. Deep fry till crisp and you have delicious potato wafers.

Chocolate and Biscuit Pudding

  • 10 Marie Biscuits
  • 1 cup sliced Cashew nuts
  • 1/2 cup sliced Almonds
  • 1 tin of mix Fruits
  • 1 tbsp Cocoa
  • 1 1/2 tsps Coffee powder
  • 2 Chocolate bars (plain or fruit and nuts)
  • 1 bowl of Custard sauce.(it should be thick
  • 1 tbsp Butter
  • 250 gms Cream(tinned)
  • 1 1/2 tsps Lemon juice
  • 4 tsps Sugar
  • Cherries for decorating
  • Prepare custard sauce and keep in refrigerator.
  • Break biscuits into tiny pieces,add coffee powder,cocoa powder and mix it.
  • Melt butter with chocolate and mix it with biscuit.
  • Take a transparent bowl, put this biscuit mixture and press with hand, and keep in refrigerator for half an hour.
  • Open tin of fruits and spread it on biscuit mixture with 2 tbsps of fruit syrup.
  • Pour a thin layer of custard sauce on it.
  • Whip cream with lemon and sugar till fluffy.
  • Swirl all around the pudding, decorate with cherries.
  • Serve cold.

Baked Butter Fish

  • 1 kg. boneless Fish fillet
  • 150 gms. Onion
  • 10 gms. Ginger
  • 5 cloves Garlic
  • 5 green Chillies
  • 100 gms. Butter
  • 50 gms. Cheese
  • 150 gms. Curd
  • 1/2 tsp. Garam masala
  • 10 gms. Cumin
  • 1/4 tsp. Tamarinds Powder(Haldi)
  • 1/4 cup Oil
  • Salt to taste
  • Add salt and haldi to the fish pieces and fry slightly.
  • Grind onion, ginger, garlic, Cunim seeds and chillies.
  • Heat oil. Fry the ground paste. when the moisture is absorbed, add the curd, butter, garam masala and salt and fry for a while.
  • Arrange fish pieces in a greased baking dish. Pour the gravy over it. Sprinkle cheese on it and bake till done.

Tomato Soup

  • 5-6 Tomatoes (chopped)
  • 4 Onions (chopped)
  • 4 pods of Garlic
  • 1 tsp red Chilli powder
  • 8-10 Pepper Corns
  • 1 tsp Cumin
  • 3-4 Cloves
  • Salt to taste
  • 1/4 tsp Sugar
  • 2 tbsp Butter
  • 5-6 Bread slices (cut into small squares )
  • 1 cup Fresh Cream
  • In a pan add butter then onions add salt roast it until golden in colour & gives good aroma then add tomatoes fry it until soft & pulpy add the red chilli powder fry for 2 mins keep it aside then let it cool.
  • Crush the garlic pods, pepper, cumin & cloves tie them up in a small piece of muslin cloth to make the spice bag.
  • Now grind the tomato & onion into paste
  • Now in another vessel, add the ground paste add lots of water to dilute it bring it to a boil & while boiling add the spice bag, we made earlier
  • Deep fry the bread squares in oil
  • Then garnish the prepared soup with the bread pieces & cream serve hot.