Pineapple upside down cake

I was planning to bake this cake for a very long time. My son’s birthday was on 14 th so decided to give him a surprise by baking this cake.Really he was very happy when he saw the cake.

• Ingredients for the first layer of the 🍰
• Pineapple slices…..5 to 6 slices(either fresh or tinned)
• Cherries…….6 to 7 nos
• Brown sugar…25 gms
• Butter…….25 gms

Ingredients for the cake batter

• Maida……200 gms
• Butter…….200gms.
• Sugar………200gms
• Eggs…………3 nos
• Vanilla essence..1/2 TSP to 1
• Baking powder….1 tsp

Method

1. For the pineapple layer.
2. In a pan heat butter a little and add brown sugar after few minutes it will get thickened.
3. Now pour the syrup in a baking tray.
4. Arrange pineapple slices.
5. In between arrange cherries.

6.Keep aside.

For cake batter:

1. Powder sugar.
2. Cream butter and sugar.
3. Sieve maida and baking powder thrice.And slowly add to the butter mixture.
4. Add the egg yolk first and mix well.
5. Beat the white till it is frothy and slowly add to it.
6. Add vanilla essence to it.
7. Pour the cake mix over the pineapple pieces.
8. Spread evenly
9. Preheat oven at 190 degree.
10. Now bake cake for 26mts at 190.
11. Check whether the cake is done by pricking with a stick.
12. When done flip it on a tray.
13. Pineapple layer will be on top.

Optional

1.Can use any other essence.

2.Can use the syrup if using canned pineapple .

When we taste the taste of pineapple in between the cake layer is very different.

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CAPSICUM FRY/ BELL PEPPER FRY

Capsicum is available in multitude of colors. Capsicum are called peppers,red pepper,green pepper,chilli pepper and bell pepper.

They are good source s of dietary fibre,Vit.E,B6,VitB9,Vit.K,folate,Maganese and potassium.

Red capsicum are sweeter than green capsicum.

The sweetness of capsicum is due to their natural sugars.

Ingredients:

• Capsicum…….1 cup (cut into cubes)
• Onion………….2 cut into small pieces.
• Garlic……few pods.
• Mustard…1/4 tsp
• Urad dhal…1/2 tsp
• Oil…2 tbs
• Turmeric powder a pinch
• Chilli powder…1/2tsp or porial powder
• Salt as needed

Method:

1. Put oil in a kadai.
2. First add mustard seeds and when it splutters add urad dhal when it turns brown add onion.
3. Add chopped garlic.
4. Now add cut capsicum.
5. Fry a little add turmeric powder and chilli powder or porial powder.
6. Fry till it blends.

Serve with rice and sambar or roti.

• Porial podi:
• Red gram dhal….1/2 cup
• Coriander seeds…1/2 cup
• Cumin seeds………1 tsp
• Fenugreek seeds..1/2 tsp
• Red chillies……..5 nos( can increase or decrease accdg. to taste)
• Dry roast and powder it.
• Suggestion
• Can use different colour capsicum
• Can add tomorrow’s to it.
• Can use left over fry with rice convert it as capsicum rice.

SWEET POTATO FRY

Sweet potato is rich in antioxidant . It is rich in Vit. A .Also have a medium to high glycemic index.

Cooked sweet potatoes are relatively high in fiber. These are composed of carbs. Excellent source of Vit.C., potassium and a decent source of VitB6,Bit.B and Vit.E. This prevents Vit.A deficiency .

Sweet potatoes are very nutrious.

Ingredients:

• Sweet Potato…..4 or 5/1/2 kg
• Coconut scrapings…1/4 cup
• Green Chillies……3 to 4
• Oil…..2 to 3 tsp
• Mustard seeds…..1/4 tsp
• Urad dhal….1/2 tsp
• Curry leaves…a few

Method

1. Pressure cooker and peel the skin.
2. Cut into cubes.
3. In a kadai put oil.
4. When heated add mustard seeds when it splutters add urad dhal.
5. When it turns brown add green chillies and curry leaves.
6. Add sweet potatoes and little salt fry a little and then finally add coconut scrapings.

Serve with rice and kuzhambu.

Can add chilly powder instead of green chillies after cutting it into round pieces before boiling.

KERALA STYLE THEEYAL

I have given many curry recipes. This one is Kerala style where we use coconut scrapings too for grinding masala.I have used coconut oil but can use oil of your choice.It is a combination of flavour and taste. The roasted coconut is the keen flavour of this curry. Traditional recipe.

Ingredients:

• Small onion or Shallots…..1 cup
• Red chillies…4 to 6
• Coriander seeds…1 tsp
• Cumin seeds…..1 tsp
• Pepper……10 nos
• Coconut scrapings..1/2 cup
• Curry leaves a few
• Tamarind….lime size
• Turmeric powder….2 pinch
• Salt to taste

For seasoning

• Oil
• Mustard seeds….1/4 tsp
• Urad dhal…1/2 tsp
• Fenugreek seeds…1/4 tsp

Method:

For the masala:

1. In a kadai pour some oil.
2. Add coriander seeds,pepper,cumin seeds,red chillies.
3. After trying a little add coconut scrapings and fry till golden brown.
4. When cold grind into a fine paste if needed add water.
5. Keep aside.
6. In a kadai put little oil.When it gets heated add curry leaves and small onions.
7. Fry till it turns golden brown.
8. Now add tamarind extract
9. Add the masala paste and required salt to it
10. When it gets thickened add sea soning to it.

It takes about 10 to 15 mts.

Optional add 1 tsp of jaggery to it while boiling it will be of different taste.

In my home first we put dhal and then this gravy to rice. Some take it without it.We can eat with porial or kootu.

For curd rice this will be a good combination too.