Crunchy Potatoes

Mix 4 tbs Besan (chickpea flour),2 tbs Poppy Seeds, 1tsp turmeric, 2 tsp Cayenne pepper, salt and coat 4 Cubed and Parboiled potatoes with it .Heat 2 tbs oil and put the potatoes in a single layer in the pan and cook on medium heat.

Turn them when they are brown and cook till done. Sprinkle black pepper and garnish with coriander leaves or  Parsley.

Making Sushi...!!

Press down Sushi Rice on the Nori sheet with the help of wet hands....


put sliced Cucumbers Capsicum or any other filling like crab meat, shrimps, avocado





Roll it up


Cut slices with a sharp knife


Try it with wasabi...pickeled ginger...soy sauce

Potstickers/ Momos/ Dim-sums/ Dumplings.....!!!!

Chop Veggies(Carrots,spring onion,capsicum,parsley)


stir fry Chicken mince or( mashed paneer ) with the veg...


Add soy sauce, salt, black pepper and chilli garlic paste to taste.


Cut out rounds from the rolled out dough (All purpose flour and warm water)


put a little filling in the center


close into half moon shape


join the two ends


Can just steam and eat... or.....


Fry in 1 tsp oil



till the bottom is brown


Add water ...about half a cup....


put on the lid and cook on medium for about 5 mins


Try the potstickers/dim-sums  with sweet chilli dipping sauce or make your own by mixing soy sauce ,honey and chilli garlic paste....Yummmmm!!!!:)

Pineapple Upside-Down Cupcakes..!!!

Melt Brown sugar and a little butter in the oven for 4 mins at 350 degrees

put pineapple rings and cherry on top

make the cake batter (can use the store bought yellow cake mix)

 

Add the batter on the pineapple rings....

 

Bake for 25 mins ...cool for 5 mins ...take out and invert on a cooling rack....

Ta-da !!!

 

• FOR THE BATTER:
• 6 tablespoons (3/4 stick) butter
• 1/2 cup milk
• 1 cup flour
• 1 1/2teaspoons baking powder
• 1/4 teaspoon salt
• 2 eggs

• 3/4 cup sugar
• 1/2 teaspoon vanilla extract
• FOR THE TOPPING:
• 6 tablespoons (3/4 stick) butter
• 3/4 cup light or dark brown sugar, tightly packed
• 6 maraschino cherries
• 1 (20-ounce) can pineapple rings

Instructions

1. Heat the oven to 350º. Place the butter and milk for the batter in a small saucepan over medium heat. Warm the mixture, stirring occasionally, until the butter melts, then transfer the mixture to a small bowl to cool.
2. Meanwhile, prepare the pine-apple topping. Into each cup of a 12-cup muffin pan, add 1/2 tablespoon of unmelted butter, then evenly sprinkle 1 tablespoon of brown sugar over the bottom. Place the pan in the oven until the butter melts, about 4 minutes.
   1.  Halve each maraschino cherry, then cut the pineapple rings into quarters. Place a cherry half, sliced side up, in the center of each cup and lay a pineapple quarter on each side. Press the fruit gently down into the butter-sugar mixture, then set the prepared pan aside.
   2. Finish making the batter. In a medium-size bowl, combine the flour, baking powder, and salt, and stir the ingredients with a fork until they're evenly blended. In a large bowl, whisk together the eggs, sugar, and vanilla extract until smooth. Add the flour mixture to the egg mixture and stir until the flour is fully incorporated. Add the milk-butter mixture and stir well to combine the ingredients into a smooth batter.
   3.  Pour the batter into the muffin pan, dividing it evenly among all the cups. Bake the cupcakes until they're lightly browned, dry around the edges, and pulling away from the pan a little, about 25 minutes.
   4.  Transfer the pan to a rack to cool for 5 minutes. Use a butter knife to carefully loosen each cupcake from the edges and bottom of the pan, then place a cookie sheet over the top. Invert the pan, turning the cupcakes out onto the cookie sheet, then transfer them back to the rack to cool completely. Serve the cupcakes at room temperature. Makes 12 cupcakes.