Eggless Upside Down Pineapple Cake / Upside Down Cake / Eggless Pineapple Cake / Pineapple Cake Recipe

Eggless Upside Down Pineapple Cake

Ingredients for the base

Canned pineapple slices-7
Cherries-10
Butter-1tsp
Brown sugar-2tbsp

For the batter

Maida/All purpose flour-1 cup
Baking powder-1tsp
Baking soda-1/2tsp
Pineapple essence-1tsp
Oil-2tbsp
Butter-2tbsp
Condensed milk-14 oz -1 can

Method

Pre.heat oven to 300 deg. take a cake pan add the butter, place the pan over the flame.

When the butter melts add the brown sugar, and caramelize it. Arrange the pineapple slices and cherries on the caramel, keep aside.

Sieve maida, baking powder & baking soda & keep it aside.

Take another bowl beat all the above ingredients till smooth , Pour this on top of the pineapple slices.

Bake it for 20 minutes or till done. Cool completely , unmold & serve.

Source: Tarla Dalal

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Methi Pachadi / Methi Leaves Chutney / Menthi Kura Pachadi / Fenugreek Leaves Chutney / Menthakku Pachadi / Vendayakeerai Chutney Recipe

Methi Pachadi

Tempering Ingredients

Oil - 1/4 cup
Mustard - 1 tsp
Urad dal & Channa Dal - 1 tsp
Jeera - 1/2 tsp
Red chilies - 2
Curry leaves few
Crushed garlic - 3
Hing - 1/2 tsp

Ingredients ground to a thick paste

Methi cubes - 2
( I used frozen methi cubes, if you get fresh methi leaves use it)
Salt to taste
Red chilly powder - 1 tsp
Turmeric powder - 1/2 tsp
Garlic - 2
Chopped onion - a handful
Grated coconut - 1 tbsp. heaped
Tamarind - a small lemon size
( Soak it in some warm water)
Grind all above ingredients to a smooth thick paste. Do not add water if needed sprinkle some water.

Other ingredients

Jaggery - 2 tsp heaped

Method

Heat oil in a pan temper it with above ingredients.
Lower the flame and add the ground paste cook this mixture till oil separates the pan.
Before switching off the stove add jaggery mix well.
Best served with Idli , dosa or mixed with rice and eaten.

Note:

a) Adjust tamarind and chilly powder according to your taste.
b) Fresh methi is always the best to make this pachadi.

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Kavuni Rice Curd Rice / Kavuni Arisi Thayir Sadam / Healthy Curd Rice With Red Rice / Healthy Summer Recipes / Forbidden Rice Curd Rice

 

Kavuni Arisi Curd Rice

Ingredients

Red rice / Forbidden Rice /  Kavuni arisi  - 1/2 cup

Water - 2 & 1/2 cups

Milk - 1/2 cup

Curd - 1/2 cup 

( make sure curd is not sour)

Salt to taste

Tempering

Ghee - 2 tsp

Mustard, Urad dal, Channa dal - each 1 tsp

Jeera - 1/2 tsp

Whole pepper - 1/4 tsp

Hing - a pinch

Chopped green chilly - 1

Chopped ginger - 1 tsp ( heaped)

Peanuts - 3 tsp

Curry leaves - few

Grated carrot and cucumber - together 1/4 cup

Method

Wash the rice and grind to a coarse mixture, do not powder it fine.

Add it into a pressure cooker pour water and pressure cook till soft and mushy.

Once cooled open the pressure cooker while still hot mash the rice well , pour the milk , curd add salt mix till combined.

Heat oil in a pan and temper it with above ingredients, pour the tempering into the rice mixture , add the carrots and cucumber , mix till combined.

Enjoy warm!

Note:

Rice should be in a loose consistency not thick so add milk and curd accordingly.

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Kanji Recipe / An Indian Probiotic Drink / Beetroot Kanji Recipe / Homemade Beetroot Kanji / Gut Healthy Probiotic Drink Recipe / Immunity Booster Drink

 

Beetroot Kanji

Ingredients

Dark red carrot or use regular carrots - 1 medium size

( cut into thick strips are cubed)

Beetroot - 1 medium size

( cut into thick strips are cubed)

Slit green chillies - 4

Water - 1 liter or more if needed

Salt - 1/4 tsp

Black salt - 1/2 tsp

Hing - 1/4 tsp

Coarsely grounded yellow mustard seeds - 1 tbsp.

Method

Take a wide glass jar add all the ingredients mix them well.

Cover it with a lid or a muslin cloth, do not close the lid tight.

Keep it in sunlight for 3 days, everyday using a wooden spoon stir.

If your kanji is tasting tangy then your fermented drink is ready.

Filter the drink and enjoy cold.

This stays fresh for 2 to 3 days in refrigerator.

Notes:

a) Filtering the mixture is optional. Pickled veggies can be eaten with roti or rice.

b) You can add gooseberry, fresh turmeric slices, radish.

c) Usually this drink is served in winter.

d) Best drink for your gut health.

e) You can drink a glass everyday ( 100 - 150 ml) , Consume it early morning.

f) Store this drink in fridge , stays good for a week.

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Huevos Aguachiles Recipe / Mexican Egg Salad Recipe / Easy and Healthy salad Recipes / Aguachile de boiled eggs

Huevos Aguachile

Ingredients

Sliced onion - 1 medium size

Sliced serrano peppers - 5 add more if you want it spicy

Lemon juice - 1/2 cup 

White vinegar - 1/8 cup

Chopped cilantro - a handful

Salt & Pepper powder to taste

Hard boiled eggs cut into half - 4

Tajin or Chile oil to drizzle on top ( optional)

Method

Take a bowl add all the above ingredients except Tajin. 

Gently toss to combine make sure the eggs don't break, refrigerate for 10 minutes.

Drizzle Tajin or chile oil on top and serve immediately!

Notes:

a) Serve these on a bed of lettuce or baby spinach.

b) This salad can be served with warm corn or soft tortillas.

c) Goes very well with grilled shrimp or chicken.

d) This salad can be made ahead but just before serving add some toppings ( onions, chille, cilantro) to give a crunch.

e) Adjust all the ingredients according to your taste.

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How to make Kefir at home? Easy Home Made Kefir / Making Kefir at home

 

Homemade Kefir

Ingredients

Whole milk - 1 cup cold milk

Active milk kefir grains - 1 tbsp.

Method

Take a clean glass jar add cold milk to this add the kefir grains. Make sure there is at least 1inch room left on top for fermentation.

Using a non metal spoon mix it & close it with a lid, do not close the lid tight.

Ferment at room temperature (18–24°C) for 24–48 hours . Next day using a mesh strainers gently strain the kefir and  scoop out the kefir grains.

Add the strained kefir grains into the cold milk to make next batch.

Dilute and drink the kefir as it is or flavor it and drink as smoothie.

Store the prepared kefir in refrigerator.

               Cover it with a muslin cloth or lid 

Note:

a) Use only glass bottle do not use any other metal to make kefir.

b) Do not use metal trainer or spoons, use non metal .

c) Handle kefir gently as it's a live culture.

d) Use separate brush to clean all strainer, bottle and spoon. Do not mix it with other washing utensils.

e) Texture of the kefir will differ due to the temperature of the house.

f) I bought my kefir grains from Amazon. There are many vendors selling kefir grains.

g) Do not heat the milk milk must be cold otherwise your kefir culture will die.

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Sweet Potato Bites / Sweet Potato with Balsamic Vinegar & Nuts / Vegan Starter Recipes / Easy Sweet Potato Starters / Healthy Party Appetizer Ideas

 

Sweet Potato Bites

Ingredients

Boiled and slices sweet potatoes - 8

Greek yogurt - as needed

Parsley leaves for garnish

Hot honey as needed to drizzle on top

Topping ingredients

Toasted salted dry fruits & nuts of your choice - 1/4 cup

( I used almonds, pumpkin seeds, raisins, dates)

Orange zest - 2 tbsp.

Hot honey - 3 tbsp. or more

Orange juice - 2 tbsp.

Balsamic vinegar - 1/8 cup or more

Chopped rosemary - 1/2 tsp

( Add all the ingredients into a bowl & mix )

Method

a) Place the sweet potato slices on a plate, add a spoon full of Greek yogurt on top.

b) You can even roast the sweet potatoes for this recipe.

c) If you don't have hot honey add some paprika powder in the topping mixture.

d) Add the topping mixture on top, garnish with parsley leaves and drizzle hot honey and serve immediately!

e) You can make this recipe by adding vegan yoghurt.

Note:

Use your imagination to make this recipe even more interesting like adding any kind of cheese, fruits, herbs , etc.

Perfect healthy and easy party appetizer or any occasion.

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Saunf Sharbat Premix Recipe / Fennel Seeds Sharbat Premix Recipe / Variyali Sharbat Premix Recipe / Summer Drinks Recipe / Saunf Ka Sharbat Recipe / Healthy Digestion Drink

 

Fennel Seeds Sharbat

Ingredients

Saunf / Fennel seeds - 1/4 cup

Rock sugar / Candy sugar / Mishri- 1/4 cup

( Iam using palm sugar in this recipe )

Black pepper - 8

Cardamom - 5

Black salt - 1/4 tsp

Method

Take a blender add all the above ingredients and grind to a fine powder.

Sieve the mixture and store it in a glass jar.

Other Ingredients

Lemon juice

Ice cubes

Water

How to use this powder?

Add some ice cubes into a glass squeeze some lemon juice , pour water and add 1 or 2 tsps of this mixture. Stir and enjoy!

Saunf Ka Sharbat

Note:

a) Wash and dry the saunf in a clean cloth till dry. So your saunf is clean to use.

b) Usually candy sugar/ rock sugar / mishri is used in this recipe

c) Store the premix in refrigerator to retain it's freshness.

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Ellu Paaku Recipe / Authentic Jaffna Style Sesame Balls / Ellu Paagu Recipe / Ellu Pa Recipe / Sesame Balls Recipe / Sri Lankan Sesame Balls Recipe

Ellu Paaku

Ingredients

Roasted white sesame seeds / Ellu - 1 cup

Roasted and powdered urad dal  / Black gram dal ( without skin) - 1 cup

Powdered palm sugar - 1 cup

Roasted and powdered cumin and pepper powder together - 1/2 tsp

Hot water - 1/2 to 1 tbsp.

Method

Take a blend add all the dry ingredients and blend.

Pour hot water in drop and pulse it briefly for the mixture to bind.  till combined.

Transfer the mixture into a plate, take small portion and roll it into small balls.

Serve it with tea!

Note:

a) Make sure sesame seeds are nicely roasted and then powdered otherwise the sweet will taste bitter.

b) Make sure urad dal is roasted till light brown and the powdered finely.

c) Sugar can be replaced but traditionally only brown or palm sugar is added.

d) Add water in drop do and pour the water at once.

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Moongh Dal Baati / Baati Recipe / Rajastani Baati / Dal Baati Recipe

 

Moongh Dal Baati

Ingredients for the baati

Wheat flour - 1 cup or more if needed

 Yellow Moongh  dal - 1/2 cup 
( soak in water for 1 hour and grind to a thick smooth paste)
Crushed ajwain - 1/4 tsp

Red chilly powder - 1/2 tsp

Turmeric powder - 1/4 tsp

Coriander powder - 1/4 tsp

Crushed fennel seeds - 1/4 tsp

Sesame seeds - 1 tsp

Hing - 1/2 tsp

Chopped green chilly - 1

Grated ginger - 1/8 tsp

Chopped coriander seeds - 1 tbsp

Melted ghee - 1 tbsp

Cooking soda - 1/4 tsp
Salt to taste

Other ingredients

Ghee to cook the baati

Method

Take a wide plate add all the above ingredients and mix till combined. 

Add very little water if needed to form a semi tight dough, cover with a wet cloth for 5 minutes.

Divide the portion into equal size balls and roll them into a disc, apply ghee and sprinkle some wheat flour. Fold both sides into half meeting at the middle, apply ghee again and sprinkle wheat flour.

Then fold one side again ( like folding a book)  to for a rectangle shape.

Roll it like a log and cut it into half. Gently roll them to form a ball. ( See the way it's folded and cut into half and rolled to a ball ).

Take a appe pan pour ghee place the baatis  and cook the baatis till light golden brown on both sides.

Remove it from the pan and dip them in melted ghee and enjoy with Dal and Churma.

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