Pineapple upside down cake

Ingredients

white flour  250gms
sugar           200gms
butter          100gms
eggs              3
baking pwd  1tsp
milk              1cup
pinapple tin 1

Procedure

Preheat oven to 160 degrees
First caramelize 4tablespoon sugar in a thick bottomed pan.Once it changes colour and becomes dark brown add two tablespoon butter mix it and take it off the fire and pour it in a baking tray and spread it all round the tray.
Mix refined flour and baking powder and sift together.Cream the butter and powdered sugar until soft and stiff .Beat the eggs and gradually add it to the butter mixture with the flour and mix it lightly.Add the milk and mix it .Pour the batter over the pineapple slices.Bake in a preheated oven for 45 mins .To check whether the cake is done insert a skewer or a knife.If it comes out clean then the cake is done.Remove from the cake tin. The side with the pineapple slices will be on top.Cool cut into slices and serve.

Gajar halwa

Ingredients

carrots   medium size 8
raisins                 2tblsp
cashewnuts         8-10
pure ghee            1/4cup
milk                     1cup
green cardamon powder 1cup
khoya                   1cup
sugar                    1cup


Procedure

Wash,peel and grate the carrots. Wash and pat dry raisins.Chop the cashew nuts .Heat pure gheee in a thick bottomed pan,add grated carots and saute for five minutes. Add milk,green cardamon powder and cook on medium heat for five to six minutes or until the milk evaporates and the carrots are cooked.
Stir in the khoya and sugar and cook for two to three minutes or till the sugar melts and mixes well,stirring continously.
Add raisins and cashewnuts and continue to cook for two minutes more and serve hot at room temperature.

 

Stuffed snake gourd with mince meat

Ingredients
mince meat 500gms
onions         3

tomatoes     4
garlic          4 to 5 cloves
ginger         an inch
garam masala  powder
chilli powder     
cumin powder
turmeric powder
vinegar         a tsp
tomatoe ketchup  a tblsp

Procedure

When buying the snake gourd be sure to buy tender ones as it will be tasty and cooks faster.
Lightly scrape the snake gourd and wash it well.  If the snake gourd is too long cut it into half and boil it for 5 mins .Remove it from the boiling water after 5mins and let it cool.Now we can prepare the mince mixture for the filling.

Chop th onions finely and add oil to the pan and fry it till it becomes lightly brown ,add the ginger and garlic  let it fry .Now add all the powders and let it give out a nice aroma while frying . Add the tomatoes and see that they are well mashed with the onions .Now add the mince meat which has been washed and the water should be drained. Let it boil well. Add some salt , vinegar , tomato ketchup.After it is well boiled take it off the fire and let it cool down as it has to be used for the filling.

After the meat is cooled down a bit stuff it into the snake gourd and to seal the edges take some chana flour and water and make it into a thick paste and seal it.
Take some oil in a shallow frying pan and fry it till it gets a light brown colour. You can have it with chapatis or it can be served as a side dish with dhal and rice.

Bhendi fry (Ladies finger)

  (bhendi) 500gm
asafoetida   a pinch
cumin seds   1/2 tsp
onion medium   1
chilli powder  1/2 tsp
corriander powder 1/2 tsp
garam masala powder 1/2tsp
amchur powder    (dried mango powder) 1/4tsp
corriander leaves 2tblsp

Wash the bhendi well and wipe it with a towel. Cut the bhendi in lond 1/2 inch diagonal pieces.
Heat the oil in a kadai, add the asafoetida and cumin seeds when they begin to change colour ,add the onion.Saute till light brown.Add the bhendi and cook,stirring continously over low heat till lightly browned.
sprinkle the salt,shilli powder,corriander powder,garam masala powder and amchur over the bhendi and toss well.Cook for one minute longer.Serve immediately,garnished with corriander leaves.