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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