Pineapple Upside-Down Cake

This is delicious ...... there are many versions of this recipe, this one seems to work (for me), the butter quantity has been reduced and replace with pineapple juice (for the caramel) and milk for the sponge. Also, this uses tinned pineapple rings in juice (not syrup)

Caramel pineapple base :

Ingredients:

1/2 cup soft brown sugar

1/4 cup pineapple juice (from the tinned pineapples)

1 tablespoon butter

6-8 pineapple rings

Method:

Bubble the sugar, juice & butter over a medium heat. It'll take about 8-9 mins. Pour this mix into the base of the tin (22 cm round tin) and line the tin with the pineapple rings.

You can add glace or canned cherries or almonds to fill in the blank areas (or nothing at all)

(The images below are quite accurate !!)

The cake (sponge) :

Ingredients:

50 gms soft butter

1/2 cup castor sugar

3/4 tsp baking powder

1 cup flour

1 tsp vanilla extract

2 eggs

1/4 cup milk

juice from the tinned pineapples

1 teaspoon oil

Method:

Preheat oven to 180 degrees celcius.

Mix all the dry ingredients (sugar, baking powder, flour), sift 2-3 times or mix with a whisk for about 30 seconds.

Mix all the wet ingredients (butter, vanilla, eggs, milk, oil) except the pineapple juice.

Pour the wet ingredients into the dry and mix together, use the pineapple juice to smooth the mixture if its a bit tough (dough-ie) or lumpy.

Spoon the mixture over the caramel pineapple base, level out.

Bake for 30-35 mins or till a skewer comes clean.

Cool for 5 -10 mins before toppling over.

Tandoori Chicken

This is magnificent, the important thing is, use really good quality chicken (organic is best). This recipe is a generous main meal serve for two. Vinit is a pro at marinating tandoori chicken, he has magic fingers when it comes to tandoori chicken !

We enjoy this quite often ....... Enjoy :)

Ingredients:

6 Chicken Drumsticks (organic) - skin off 4 1/2 tablespoons thick yoghurt (3/4 tablespoon for each drumstick) 1 teaspoon Coriander pwdr 1 tablespoon Cumin pwdr 1 teaspoon Garam Masala 1 teaspoon (heaped) Ginger paste 1/2 teaspoon Garlic paste 1 teaspoon crushed/ powdered Kasoori Methi 1 tablespoon oil 1 teaspoon Black Pepper pwdr 1 teaspoon Red chilly pwdr 1-2 pinches Turmeric pwdr 1/2 teaspoon Salt Start up Marinade : 1 tablespoon lime or lemon juice Salt to taste 1 heaped teaspoon red chilly pwdr Method: - Clean and Cut 2 or 3 long slits on each piece of chicken, cut till close to the bone. - Apply the 'start up marinade' (salt ,chilly pwdr and lime juice) all over the chicken and keep aside for 15 minutes. - Make the tandoori chicken marination with coriander powder, cumin powder, red chilly powder, kasoori methi ,turmeric, garam masala, pepper powder, ginger garlic paste. Add 1/2 tsp salt to the paste and mix well with yogurt, to a paste. - Apply it all over the chicken, making sure to apply well between all the slits and inside, finally coat with oil, cover the chicken and refrigerate for 3-4 hours (minimum), overnight is best !! - Preheat your oven to 220 degrees Celcius. - Cook for 20 to 30 minutes till the chicken is tender. - Remove from oven and serve hot, garnished with sliced onions and lime wedges or sides of your choice !!