Upside down Pineapple cake (NOT for pregnant women)

Delicious Upside down Pineapple cake

Ingredients

2 1/2 cups all-purpose flour (maida)
1 tablespoon baking powder
1 teaspoon salt
 1 and 1/2 cups granulated sugar - Pls make sure that its not more than this
1 stick unsalted butter, at room temperature
1/4 cup vegetable oil

2 large eggs
2 teaspoons vanilla extract (If you want)

1/2 cup brown sugar
1 20-ounce can sliced pineapple,  - tinned

Directions

Preheat the oven to 180/200 degrees. 

Make the cake batter: Combine the flour, baking powder, salt, granulated sugar, 1/2 stick butter, the oil, milk, eggs, vanilla and 2 tablespoons pineapple juice in a large bowl. Beat with a mixer on medium speed until well combined. (There will still be a few small lumps in the batter.) Set aside.

 

ALWAYS MIX THE DRY INGREDIENTS FIRST

Melt the remaining 1/2 stick butter in a pan. Sprinkle the brown sugar over the butter, making sure it's evenly distributed-you want the entire surface of the butter to be covered in brown sugar. Do not stir. As soon as the sugar dissolves, remove from the heat and layer the pineapple slices over the top. 

Pour the batter evenly over the pineapple slices and gently spread to even out the top. Bake the cake 30 to 40 minutes, or until a toothpick inserted into the center comes out clean.

Immediately run a knife around the edge of the cake, then put a plate upside down on top of the skillet. Carefully invert the skillet so the cake is turned onto the plate. It should come out pretty easily; if bits of cake stick to the skillet, use a small knife to patch it together. Let cool slightly before cutting into wedges. It's best served warm.

This recipe has been taken from Tarla Dalal and my good friend Ame Tayeng for the recipe and the picture

Very easy and simple Fish Chutney. Very Very delicious

           FISH CHUTNEY

So easy and yet so yummy

This is something my mother makes it quite often. Although it is not so much of unique recipe for people in north east because when it comes to making chutneys, trust me when I say this, “We are THE BEST”. Oh come on, rest of the country wins on other delicacies isn't it.

So take any fish. Does not matter if it has bones or not.

Ingredients

1.       Any small fish (because it is easier). You can use dry prawns. You need to pre soak them in the water for sometime so that it is little soft

2.       Chilies according to your taste

3.       Salt

4.       Loads of Coriander leaves (Dhaniya)

5.       Small ginger

6.       2-3 cloves of garlic

Method

In a tawa, without any oil, place the fish once it is little hot. In a low flame, let the fish cook. Like how you barbeque any meat.

Once done, in manual grinder, place all the ingredients and grind them well. You may use a mixer grinder but the taste may not be that good. If you are using one, make sure you don’t over grind it.

So there you go. Easy and delicious chutney. This can be eaten with simple dal rice and you see what difference it makes.