Pineapple Upside-Down Cake

Fruit + Cake = :)

We made this cake for our dad's birthday because he loves pineapple cakes. The cake itself isn't super moist as the top portion. The juicy pineapples on top moistened the top portion of the cake. The bite of cake and pineapple is a great fruity mix. It was my first attempt at a pineapple upside-down cake and I loved it!

Pineapple Upside-Down Cake
Preparation Time: 20 minutes+
Total cooking time: 40 minutes

Ingredients
20g (1/2 oz) unsalted butter, melted
2 tablespoons firmly packed soft brown sugar
440g (1 lb) tinned pineapple rings in natural juice
90 g (3 & 1/4 oz) unsalted butter, extra, softened
125 g (4&1/2 oz or 1/2 cup) caster (superfine) sugar
2 eggs, lightly beaten
1 teaspoon natural vanilla extract
125 g (4&1/2 oz or 1 cup) self-raising flour

Directions

• Preheat the oven to 350 degrees Fahrenheit. Lightly grease a 8 inch ring tin.
• Pour the melted butter into the base of the tin and tip to evenly coat. Sprinkle with the brown sugar.
• Drain the pineapple and reserve 80 ml (2&1/2 fl oz or 1/3 cup) of the juice. Cut the pineapple rings in half. Arrange on the base.
• Beat the extra butter and the caster sugar using electric beaters until creamy. Add the egg gradually, beating well after each addition. Add the vanilla extract and beat until combined. fold in the flour alternately with the reserved juice.
• Spoon the mixture evenly over the pineapple and smooth the surface. Bake for 35-40 minutes, or until a skewer comes out clean when inserted into the center of the cake. Leave in the tin for 10 minutes before turning out onto a wire rack to cool.

Notes:
-I used an 8 inch cake pan instead of an 8 inch ring pan.

Chana Masala / Choley

Time for Chana

Chana Masala is simply delish! Chana Masala, also known as Choley, translated literally means spiced chana (garbanzo beans). The garbanzos are added to a spice mixture and simmered to a slightly watery consistency. Usually, it's served with bathura, a flaky, puffed bread or rice. I serve it as an appetizer with some samosas and chutney, and ta da! You've got yourself some samosa chaat. This stuff is so bowl licking good, you've got to try it. Thing 3 guarantees you won't regret it.

Chana Masala

Ingredients:
1 one pound package of garbanzo beans (chana)
3 cardamoms
1 cinnamon stick
1 bay leaf
3 cloves
Pinch of cumin seeds
2 medium chopped onions
1/2 teaspoons tumeric
1 teaspoon garlic paste
1 teaspoon ginger paste
1 large chopped tomato
5-6 chopped green chilies
3 tablespoons chana masala
2-3 teaspoons lemon juice
Few sprigs of chopped cilantro
Salt to taste
Oil


Directions:

• Boil the garbanzo beans in water till they break to the touch.
• Add 3-4 tablespoons of oil to a pan. Add in the garam masala (cardamom, cinnamon, bay leaf, cloves), followed by cumin seeds. Once they crackle, drop in the onion and salt. When the onions are slightly brown, add the tumeric, ginger paste, and garlic paste.
• When the ginger and garlic are cooked (about 2-3 mins), add the tomato and green chilies. Once the tomatoe is slightly mashed and tender, add the chana masala powder. Cook the mixture on low heat, making sure the tomato is very well cooked.
  
• Add a cup of water in which the beans were boiled. When the mix is cooked (about 5-10mins), add the beans. Add enough of the water to cover the beans. Cook for a few minutes or longer to enhance the flavors.
• Squeeze a piece of lemon or lemon juice over the beans and top with cilantro.

Notes:
- The garbanzo beans can be soaked overnight and then boiled. It can also be pressure cooked to 2-3 whistles.
- Beware: Canned garbanzo beans will not result in the same outcome as dry packaged beans!
- I like to simmer the mixture on low for 30 minutes or up to and hour. This way, the water added after the chana is infused with the spices rather than a watery concoction.
- Any type of store brought chana masala can be used, I use Shaan Chana Masala brand.
- Being a spice lover, I sprinkle an itsy bitsy pinch of chili powder before serving.

Aloo Methi

Aloo Methi (minus the spinach)

This is Chef Rahat's Aloo Methi Palak recipe without the spinach. The little ones just don't like their spinach very much so I had to cast it away from the dish. I always have kasthuri methi (dried fenugreek leaves) in the house which is why I tend to make this with the dried leaves rather than the fresh ones. Also, the little ones don't seem to notice that they're there!

Aloo Methi
adapted from Chef Rahat

Ingredients:
1 chopped onion

3 medium potatoes, quartered
2 tablespoons pureed ginger
1/2 teaspoon tumeric powder
8 whole/crushed black pepper OR
4-5 chopped green chilies
2 teaspoons chili powder
1-5 tablespoons dried fenugreek leaves (kasthuri methi)
2-3 tablespoons oil
Water as needed
Salt to taste

Directions:

• In a pan, heat the oil and saute the onions. Add the potatoes and fry them for 2-3 minutes. Add the salt, ginger, tumeric, chili powder, and either black pepper or green chilies.
  
• Once the ginger is cooked (about 3 mins), cover the potatoes halfway with water and cover. Cook over medium heat.
  
• Add the fenugreek leaves (kasthuri methi) a few minutes (about 10 minutes) before finishing the dish. The potatoes should be soft to the touch.
  

Recipe from:
Chef Rahat

Aloo Methi Palak (Potatoes with Spinach and Fenugreek)

Chef Rahat's Aloo Methi Palak

This recipe was adapted from Chef Rahat; one of her "pyaari" recipes. I've recently discovered her online and she's quite an interesting chef. I guess I just like her sweet talking to her audiences - very catchy. She seems to have a good number of fans so I decided to give her dishes a try. Aloo Methi Palak, which literally means Potato Fenugreek Spinach, is one of my most cooked dishes now. The little ones are not so fond of spinach so I find myself omitting the spinach and making an "aloo methi" version of this recipe. Thing 3 (the green veggie rebel) actually loves the latter version. The recipe is quite spicy so fix the chilies and peppers to your taste. I tend to throw in a few extra peppers to satisfy my need for ear burning spiciness.

Aloo Methi Palak

Ingredients:
1 chopped onion
3 medium potatoes, quartered
2 tablespoons pureed ginger
1/2 teaspoon tumeric powder
8 whole/crushed black pepper OR
4-5 chopped green chilies
2 teaspoons chili powder
1 bunch of spinach
1/4 cup fenugreek (methi) leaves OR
1-5 tablespoons dried fenugreek (methi) leaves
2-3 tablespoons oil
Water as needed
Salt to taste

Directions:

• In a pan, heat the oil and saute the onions. Add the potatoes and fry them for 2-3 minutes. Add the ginger, tumeric, chili powder, and either black pepper or green chilies.
• Once the ginger is cooked (about 3 mins), cover the potatoes halfway with water and cover. Cook over medium heat.
• In a separate pot, boil the spinach. Once the potatoes are soft and almost cooked through, add the spinach and salt.
• Add the fenugreek leaves (methi) a few minutes before finishing the dish. Make sure the fenugreek leaves are cooked well or else they will leave a bitter taste.

Notes:
- Dried fenugreek leaves will take a few extra minutes to cook than fresh leaves.

Recipe from:
Chef Rahat(The video is in Urdu but the recipe ingredients scroll in English at the bottom of the screen.)

Milk Shake

Thing 2's special treat

Thing 2 has become a daredevil when it comes to milkshakes. Ever since I've shown her the basics, she's been sweetening it up with various flavors of ice cream, added sugar, or assorted fruits. It's always a treat and one gulp is never enough; it just makes us crave more.

Milk Shake - Thing 2 style

Makes 3 glasses

Ingredients:
4 scoops of ice cream
1 banana
1.5 to 2 cups of milk
Few cubes of ice (4-5 small cubes)

Directions:

• Place all the ingredients into the blender.
• Whip or blend till combined.

Notes:
- Thing 2 used Napoleon ice cream for this shake

Bhaigan Bhartha (Eggplant Mash)

Got Bhartha?

Bhaigan bhartha literally means mashed eggplants. This is one of my favorite [spicy] comfort foods. The eggplant is cooked with spices to a mashed consistency. I like to bake my eggplant and then add it to the spices; it really brings out and enhances the flavors. The bhartha can be served with either rice or roti.

Bhaigan Bhartha

Ingredients:
1-2 large eggplants
3 cloves garlic, crushed
1 teaspoon cumin seeds
1 medium chopped onion
4-6 chopped green chilies
1/2 teaspoon tumeric powder
1 medium chopped tomato
1 teaspoon coriander powder
1/2 teaspoon cumin powder
Pinch of chili powder
Few sprigs of chopped cilantro
Salt to taste
Oil

Directions:

• Rub or spray the eggplant(s) with oil. Poke a few holes into the eggplants with a fork and bake in the oven on high til it is slightly burned on the outside (about 20 mins).
• Meanwhile, pour about 3-4 tablespoons of oil into a pan. Add the cumin seeds followed by the garlic. Saute on medium heat.
• Add chopped onions and salt. Once the onions are sauted, add the green chilies, tumeric powder, tomato, coriander powder, and cumin powder. Cook on low flame until the tomato is soft.
• Add the cilantro and cover the pan.
• Peel the skin off of the baked eggplant and chop it into huge chunks. Add the eggplant (as well as the liquid which oozed out during the chopping process) into the tomato mixture. Combine the mix and cook for 3-5 mins. Sprinkle with chili powder.

Notes:
-Add just enough oil to saute the onions well. Too much oil will ooze out of the dish when it is completed and leave it greasy.
-I bake at 500 degrees Farenheit usually for about 30 minutes when the eggplant becomes tender inside.

Marble Cake

Look out! It's chocolate & vanilla and...oh no it's Thing 4!

Thing 4, much like me, loves his sweets. One of his favorites is Entenmann's Marble Cake. When I came by this recipe, I decided to give it a try. The cake wasn't overpoweringly sweet but a rather delicate blend of chocolate and vanilla. However, I did notice that it had a certain... muffin like texture which reminded me of eating cornbread. Perhaps I beat it too long. Should this be a basis for rejection? Well, it all depends on personal preference. I for one relished my slice of cake and its crumbly goodness.

Marble Cake (Serves 6)
Preparation time: 20 minutes
Total Cooking time: 1 hour

Ingredients
1 vanilla bean or 1 teaspoon natural vanilla extract
6 1/2oz (13 tablespoons) unsalted butter, chopped
1 cup caster (superfine) sugar
3 eggs
2 1/4 cups self rising flour
3/4 cup milk
2 tablespoons unsweetened cocoa powder
1 1/2 tablespoons warm milk, extra


Directions

• Preheat the oven to 400 degrees Fahrenheit. Lightly grease a 25x11x7.5cm (10 x 4 1/2 x 3in) loaf (bar) tin and line the base with baking paper.
• If using the vanilla bean, split it down the middle and scrape out the seeds. Put the seeds (or vanilla extract) in a bowl with the butter and sugar and, using electric beaters, cream the mixture until pale and fluffy. Add the eggs one at a time, beating well after each addition. Sift the flour, then fold it into the creamed mixture alternately with the milk until combined. Divide the mixture in half and put the second half into another bowl.
• Combine the cocoa powder and warm milk in a small bowl and stir until smooth, then add to one half of the cake mixture, stirring to combine well.
  
• Spoon the two mixtures into the prepared tin in alternate spoonfuls. Using a metal skewer, cut through the mixture four times to create a marble effect.
• Bake for 50-60 minutes, or until a skewer inserted into the center of the cake comes out clean. Leave in the tin for 5 minutes before turning out onto a wire rack to cool completely.

Notes:
- This cake will keep stored in an airtight container for 3-4 days. It's also suitable to freeze.
- I divided my batter into a 9" round cake tin which baked for about 20- 25 minutes and a 4" round tin which baked for about 40mins. I filled the 4" tin three quarters of the way full which is why it took longer to bake. The 9" tin was filled only half way (perhaps less?).

Dal Makhni (Buttery Lentils)

Sinfully rich and buttery... ahh, the guilty pleasure!

Dal Makhni is one of the finest dishes of Punjabi cuisine. It is a rich and creamy dal which goes great with any kind of rice. The main ingredient is the dal itself which is known as black urad dal. The urad dal has to be boiled till it is completely cooked and soft to the touch. During the boiling process you can also add kidney beans but I like mine without. The urad may look small but that small cup full will expand to maybe twice to triple the size. So don't let its size fool you.

Dal Makhni

Ingredients:

1 cup black urad dal or black gram
1/4 cup red kiney beans (optional)
2 tablespoons oil
1 teaspoon cumin seeds
1 teaspoon whole garam masala (2 bay leaves, 1 cinnamon stick, 4 cardamom seeds, 4 cloves) or garam masala powder
2-3 tablespoons Ginger & garlic paste
1/2 teaspoon tumeric powder (optional)
1 & 1/2 cups of tomato puree
2-3 tablespoons chili powder (to taste)
1 tablespoon coriander powder
Salt, to taste
1 stick of butter
1 & 1/2 - 2 cups of water (in which dal was boiled)
1 teaspoon kasthuri methi (dried fenugreek leaves)
1/2 cup (whipping) cream


Directions:

• Pressure cook the urad dal and red kidney beans till it is soft to the touch and somewhat mashed.
• In a pot, add the oil. When it is heated, add the cumin seeds. Once the seeds crackle, add the whole garam masala. Add the ginger garlic paste and tumeric. Let it cook for a minute and add the tomato puree. Make sure the puree is cooked on low heat for around 5 to 10 minutes until it is well cooked.
• Once the puree comes to a boil, add chili powder, coriander powder, and salt and cover it with a lid. Cook til the puree is well cooked.
• Add a stick of butter and mix it in to incorporate. Add about 1 & 1/2 cups of the water in which you boiled the urad dal.
• Once it comes to a boil, add the dal and kasthuri methi. Cook on low heat until it thickens (around 40 minutes). Make sure that you stir it occasionally so that the dal does not settle nor burn at the bottom of the pot.
• Add the cream and incorporate. Simmer for a further 5 minutes. It should be slightly brown and reddish in color once it is fully cooked.

Notes:
- The tomato puree can be either made at home by blending 3-4 tomatoes or store bought in cans.
- The longer you cook the dal, the thicker and more flavorful it becomes. I usually simmer for 2 hours or more and I assure you - there is a substantial difference in taste.

Mayo Biscuits

These are the only biscuits the cookie-monsters beg me to make.

These mayonnaise biscuits are very easy to make and extremely versatile. Cheese or herbs can be either sprinkled on top before baking or mixed right into the batter. They come out light and fluffy all the time.

Mayo Biscuits
(Makes 15)

Ingredients:
6 tablespoons mayonnaise
1 cup milk
2 cups self-rising flour OR

1. 2 cups all purpose flour minus 4 teaspoons
2. 3 teaspoons baking powder
3. 1 teaspoon salt

Directions:

• Preheat the oven to 400 degrees. Lightly grease baking sheets.
• In a large bowl, shift the self rising flour or the substitutes. Stir the flour with milk and mayonnaise until it is just blended.
• Drop by spoonfuls onto the baking sheets.
• Bake for 12 minutes or until the biscuits are golden brown.

Note:
- If you do not have self-rising flour just use 2 cups all purpose flour and remove 4 teaspoons from the 2 cups of flour. Then mix in 3 teaspoons of baking powder and 1 teaspoon of salt.
- I like to sprinkle the biscuits with thyme, crushed black pepper, or crushed red chili flakes right before baking them.

Recipe from:
AllRecipes.com

Crisp Garlic Potatoes

Thing 2 loves these potatoes. They are crispy on the outside and tender on the inside; a perfect combination of textures.

This recipe was originally intended to be made with Yukon Gold potatoes. I used regular potatoes because my kitchen was out of Yukon Gold. Nonetheless, they came out scrumptious. I must say I devoured most of them myself. At first I thought the potatoes may be too "garlicy" but the garlic was not at all overpowering. It blended in well with the potatoes. I just love the texture and overall taste of the potatoes; I will be making these often.

Crisp Garlic Potatoes
(Serves 8)

Ingredients:
1/4 cup extra virgin olive oil
5 halved potatoes
6 thinly sliced medium garlic cloves
2 tablespoons finely chopped parsley
Salt & pepper to taste

Directions:

• Preheat the oven to 400 degrees. Brush a baking sheet with 1 tablespoon of the oil and sprinkle with salt and pepper.
• Arrange the potatoes on the baking sheet, cut side down. Bake for 25 minutes, or until the cut side is crisp and golden. Turn the potatoes and cook for another 20 minutes till the potatoes are golden in color and cooked inside. Transfer the potatoes to a bowl.
• Heat the remaining 3 tablespoons of oil in a large skillet. Add the garlic and cook over moderately low heat, stirring, until crisp and lightly browned. [Do not let the garlic get too brown or it will be bitter]
• Pour the garlic and oil over the potatoes, add the parsley and toss.
• Season with salt and pepper and serve warm.

Notes:
- The original recipe instructed to cook 45 minutes in the oven without turning the potatoes. I like mine evenly colored and crispy which is why I turned them halfway through.

Recipe from:
Food & Wine Magazine. 1999 Food & Wine. New York: American Express Publishing
Corporation, 1999.

Aloo Vada / Bonda (Potato Fritters)

Thing 2 loves to help me make Aloo Bondas and it's a favorite of all three cookie-monsters.

Aloo (which means potato) Vada or Bonda are spiced and cooked mashed potatoes which have been deep fried in a gram flour batter. They serve as a great snack or appetizer accompanied with tea. The little ones love to eat them with ketchup and hot sauce but they also go great with chutneys.

Aloo Vada /Bonda

(Makes 15 medium bondas)

Ingredients:
For the Filling:
4 medium potatoes
2 tablespoons oil
Pinch or 1/4 teaspoon of mustard seeds
1/2 teaspoon cumin seeds
1/2 teaspoon pureed or grated ginger
9 chopped green chilies
10 chopped sprigs of cilantro
1/2 teaspoon turmeric powder
1 small chopped onion
Pinch of hing
1/2 teaspoon lime juice
Salt to taste



For the Batter:
1 cup gram flour (besan)
1/4 cup rice flour
Pinch of cumin seeds
Pinch of whole coriander seeds
Pinch of baking soda
1/2 teaspoon chili powder
Salt to taste
Lukewarm water
2 tablespoons of hot oil


Directions:

• Peel the potatoes and cut them into large cubes. Bring them to a boil over medium heat till they are soft.
• In a separate pan, add oil and mustard seeds. Once the mustard seeds begin to crackle, add cumin seeds. Once the cumin seeds crackle, add ginger and let it cook for 2 minutes.
• Add green chilies, cilantro, turmeric, and salt. Follow it with onion and hing and let it saute for 3minutes.
• After the onions are sauteed, mix in the potatoes and cook 4-5 minutes. Sprinkle the mixture with lime juice and let it cool.
• After the mixture is cooled, shape them into round balls. Let them stand for 10 minutes so that they retain their shape and become firm.

• Heat oil for deep frying.
• In a bowl, mix all the ingredients for the batter withholding the oil. Add enough water to keep the batter slightly runny and thick.
• Once the oil is heated, add in 2 tablespoons of the oil from the pan into the batter and mix.
• Fully coat each of the potato balls and deep dry until they are golden brown in color.
  

Notes:
- When making the filling, the pureed ginger will splatter. You can always use finely chopped ginger instead. I like to use the puree so that the little ones do not find pieces of ginger in their vadas.
- This recipe is very spicy. Just use fewer green chilies for a milder spicy flavor.

Adding hot oil to the batter was a tip I received from someone who claims it softens the cooked outer crust of the vada. Personally, it worked for me when I tried it. My previous vadas would crack open during frying, leaving my oil filthy with potato filling. I was very delighted today because they didn't crack and came out perfect. The little ones also congratulated me on this success.

~Critiques~

Question: "So how were the aloo vadas?"
Thing 2 gives a nod of the head due to the inability to comment with her mouth full.
Thing 3 comments "Deli-ci-ous!" which was then followed by a dance

Moroccan Lentil Soup

Thing 3 absolutely loves Moroccan lentil soup. He gives me his dimpled smile and his eyes twinkle whenever he hears it's for lunch.

This recipe is my concoction of Grace & Mae's original recipe on Allrecipes.com. Although it's titled "Moroccan" lentil soup, it contains mostly Indian spices such as Garam Masala. For a more authentic Moroccan taste, just substitute the Garam Masala for Rus Al Hanoot which is a blend of Moroccan spices. The recipe also calls for garbanzo beans but I like to use kidney beans instead to keep the soft texture of the soup constant. Serve alone or with bread for a very filling and wholehearty meal.

Moroccan Lentil Soup

Ingredients:
2 tablespoon oil
2 chopped onions
5 cloves of chopped garlic
1 teaspoon grated or pureed ginger
5 whole cardamom seeds
1 teaspoon garam masala
2 & 1/2 teaspoons cumin
2 & 1/2 teaspoons chili powder or cayenne
6 tablespoons tomato paste or sauce
1 chopped tomato
1/2 cup chopped celery
1/2 cup chopped carrots


1 cup lentil (masoor dal)
1 can canneli beans (white kidney beans)
2 cans kidney beans
2 cups vegetable broth
6 cups water
Salt to taste


Directions:

• In a large pot, saute the onions, garlic, and ginger in oil for 5 minutes over medium heat.
• Add tomato, celery, carrots, and spices. Cook for 3-4 minutes and add the vegetable broth.
  
• Add in the remaining ingredients and bring to a boil for about 10 minutes.
• Simmer the soup for 1 & 1/2 to 2 hours on low heat til the lentils are soft.

For a thicker soup:

• Puree half the soup once the lentils are soft. Return the puree to the pot and stir it in with the remaining soup.

First Day in the Blog World

Hey I’m Apa or Thing 1. Thing 2 (better known as Chocolate Thunda), Thing 3, and Thing 4 are my little ones (siblings). What’s with the “thing?” – they’re cute shirts we brought back from Universal Studios in Florida; the concept is from Dr. Sues’ Cat in the Hat movie.

I decided to blog after viewing many wonderful blogs out there dedicated to cooking and baking. Thing 3 suggested "hey apa, you should blog too!" So, here I am. Thing 2, 3, and 4 are my official taste testers and I will try to incorporate their critiques into everything I share. I am not a chef, I am merely an Apa trying to bring joy to their tummies.