Tandoori Chicken

Ingredients:

• Chicken Legs: 6
• Plain Yogurt: 1 Cup
• Lemon Juice: 1 & 1/2 tbsp
• Red Chili Powder: 1 tsp
• Onion: 1 Small
• Garlic Cloves: 3-4
• Ginger: 1/2 Inch
• Fresh Coriander Leaves: 1/2 Cup
• Garam Masala Powder: 1 tsp
• Kandyacha Masala (Goda / Black Masala With Onion, Garlic) : 2 tsp or As Per Taste
• Salt To Taste

Procedure:

1. If chicken skin is not already removed then remove the skin and extra fat. Wash the chicken and pat dry with paper towel.
2. Make 6-7 horizontal slits on each leg piece . Make sure that you make slits on all sides of legs so that it will marinade nicely.
3. In a small bowl mix salt, half lemon juice and red chili powder. Apply this mixture on splits of chicken legs and keep aside for 10 minutes.
4. Make a fine paste of onion, ginger, garlic and coriander leaves.
5. In a large bowl mix yogurt, onion-ginger-garlic-coriander paste, garam masala, kandyacha masala or you can use store bought tandoori masala.
6. Apply this mixture on chicken legs very well. Cover these legs with cling film or lid and marinate in the refrigerator for at least 4-5 hrs or overnight will be good.
7. Preheat oven on 400 degree F. Spray cooking oil on baking tray. Arrange chicken legs on this tray. Apply some oil on these legs. Brush the remaining marinade on legs every now and then. This will keep chicken juicy and succulent. Cook this chicken until browned and no trace of pink remains in the center, 30-40 minutes.
8. Serve this hot tandoori chicken with sliced onion and lemon.

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Trupti
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Rajma Curry

Ingredients:

• Canned Rajma: 1 Can
• Finely Chopped Onion: 1 Cup
• Finely Chopped Tomatoes: 2 Cup
• Finely Chopped Green Chillies: 3-4
• Minced Ginger - Garlic : 2 tsp
• Red Chilli Powder To Taste
• Coriander Powder: 2 tsp
• Cumin Powder: 1 tsp
• Amchur Powder (Dry Mango Powder): 1 tsp
• Finely Chopped Coriander: 1 tbsp
• Fresh Grated Coconut: 1 tbsp
• Oil: 1 tbsp
• Salt To Taste

Procedure:

• In a heavy bottom pan heat the oil. Add green chillies & fry them for 1 minute.Then add minced ginger garlic. Fry it for couple of minutes.
• Then add onion. Cook onion til they become brown. Then add chopped tomatoes. Cook them till tomato becomes very soft.
• Then add all masala powder & mix well, fry again on a medium flame for couple of minutes.
• Then add rajma into the pan. Then add salt and water as per you need. Cook this rajma for 5 more minutes.
• Garnish this Rajma with freshly grated coconut and coriander. Serve hot with rice or chapati or roti.

Note:

• If you don't have a canned rajma, you can soak rajma beans overnight & presser cooked them and then use for this curry.

This is my entry for EC's RCI: Hariyana, Susan's My Legume Love Affair : 8 , Ashwini's Lentils Mela, Rachana's A Healthy Bite events. I am sending this entry to Siri's Recipes for the rest of us : Dinner event started by Ramki

Persimmon Spice Cake

Persimmon fruit is new to me. I was not sure of using this fruit in cake but for AFAM event I tried this fruit & I am glad I tried Persimmon. We all loved this cake. I adapted this recipe from Here

Ingredients:

• All Purpose Flour: 1 & 3/4 Cup
• Persimmon Pulp: 1 & 1/4 Cup
• Butter: 1/2 Cup
  
• White Sugar: 3/4 Cup
• Baking Soda: 1 tsp
• Egg: 1
  
• Salt: 1/2 tsp
• Chopped Almonds, Cashews: 1/2 Cup
• Raisins: 1/2 Cup
• Cinnamon Powder: 1tsp
• Nutmeg and Cloves Powder: 1 tsp
• Orange and Lemon Zest: 1 tsp
  

Procedure:

1. Mix well persimmon pulp and baking soda. It will set after some time.
2. Beat butter and sugar until fluffy. Add egg and persimmon mixture. Combine flour and spices and add to persimmon mixture.
3. Blend well, stir in nuts and zest. Spoon into a 9 inch greased cake pan. Bake at 350 for about 40 or more until knife comes out clean.
4. Before serving, sprinkle with powdered sugar or whipped cream or vanilla ice-cream.
   

This is my entry for AFAM: Persimmon event.

Thalipeeth Pizza (Maharashtrian Style Pizza)

Read this Recipe In Marathi Here

Ingredients:

For Base

• Thalipeeth Flour or Mix all type of flours that you have: 2 Cups
• Finely Chopped Onion: 1/2 Cup
• Ginger, Garlic, Green Chilli Paste: as per taste
• Turmeric Powder: 1/4 th tsp
• Yogurt: 1 tbsp
• Salt to Taste

For Topping:

• Any kind of chutney or sauce or ketch up or pickle
• Finely Chopped or Grated Vegetables of your Choice
• Shredded Cheese

Procedure:

1. Mix finely chopped onion, paste, yogurt, salt & turmeric powder very well. Keep aside for 10 minutes.
2. Then mix flour in this mixture, add water and knead the dough very well.
3. Make small balls of the dough. Take one wet cotton cloth. Spread that cloth on any flat surface. Flatten one ball in the palm of your hands. Pat the ball with palm and the fingers to make a round flat disc. Dip fingers in water to make the patting easier.
4. Heat non-stick tava or griddle. Apply some oil. Take cloth and place thalipeeth on tava. Apply some water on cloth and remove the cloth.
5. Apply some oil to the edges. Cover it with lid. Cook it from one side for 1 minute. Then turn the thalipeeth. Apply some chutney/ ketch up/ sauce on the surface and then arrange chopped vegetables on the top. I used beet root, spring onion, carrot and capsicum. You can use vegetables of your choice. Finely put some shredded cheese and sprinkle some salt. Cover it with lid and cook it for 1-2 minutes.
6. Cut this pizza into pieces and serve hot with any sauce.

Source:
Aamhi Sare Khawaiye

This is my entry for SriLekha's EFM: Savouries event

Whole Moong Dosa

Ingredients:
Whole Moong/ Green Gram: 1 Cup
Green Chillies: 2
Ginger - Garlic Paste: 1 tsp
Coriander Leaves: 1tbsp
Salt to Taste
Oil

Procedure:
1. Soak whole moong in sufficient water for atleast 7-8 hrs.
2. Grind all ingredients to a smooth paste using sufficient water.
3. Heat nonstick tava/ griddle. Pour one spoonful of batter on tava & spread evenly in circular motion.
4. Apply some oil around the edges. Cover the dosa with lid.
5. After 2 minutes turn dosa and cook for another 1 minute.
6. Serve hot dosa with coconut chutney or sauce or any pickle or curd.

Variation:
For variation you can sprinkle finely chopped onion, green chillies on recently poured batter.



This is my entry for Weekend Breakfast Blogging: Healthy Eats

Moong Daal Khichadi

Ingredients:
1/2 spit moong daal with skin
1/2 cup rice
3 cup water
1 tbs ghee
turmeric powder
salt to taste

For Tampering:
1 tbs oil
1 dried red chilli ( cut into pieces)
1 tsp. mustard seeds.
Pinch of asafoetida powder

Procedure:
1. Soak moong daal & rice in a water for 1 hr.
2. Drain & discard water.
3. Heat ghee in heavy large pan. Add termeric powder.
4. Add daal & rice to the pan. Stir it well for 4-5 mins.
5. Then add hot water & salt to taste.
6. Cover & simmer over low heat till rice & daal is cooked properly.
7. Once rice is done prepare tampering by adding mustard seeds, red chiili, asafoetida powder.
8. Serve Khichadi when it hot, pour tampering mixter on Khichadi.

Note - This khichadi taste good with Pickle & roasted papad.

Moong Dal Curry

Ingredients:
Moong Daal- 1 1/2 cups
Water - 2 cups
Turmeric powder - 2 tsp
Potato(small) - 1 no (cut into small pieces)
Green chillies - 4 nos
Tomato(small) - 1 no (cut into small pieces)
Onion - 1 no (sliced)
Mustard seeds - 1 tsp
Red chillies - 2 nos
Curry leaves - 1 stem
Oil - 2 tsp
Salt - As reqd

Procedure:
1. Fry dal, until golden brown.
2. Grind it in a blender.
3. Cook dal in a vessel along with 2 cups of water and turmeric powder.
4. When it is half cooked, add potato.
5. Add tomato, green chillies, onions and salt.
6. Cook, till they are done.
7. Heat a little oil in a pan.
8. Splutter mustard seeds.
9. Fry some onions, red chillies and curry leaves.
10. Pour this seasoning into the above curry, Serve hot with rice, chappathis, rotis etc

Microwave Chicken Marsala

Ingredients:
1 medium onion, halved, thinly sliced
1/4 teaspoon dried leaf thyme
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 cup Marsala wine
2 tablespoons butter, cut in small pieces
6 boneless chicken breast halves, skin removed
fresh basil, chopped, for garnish

Procedure:
1. Combine the onion, thyme, salt, pepper, Marsala, and butter in a microwavable dish large enough to hold the chicken breasts without crowding.
2. Microwave, uncovered, on HIGH for 5 minutes, or until the onion is tender.
3. Add the chicken and microwave, uncovered, on HIGH for 12 minutes, or until the chicken breasts are no longer pink in the centers but are still moist.
4. Transfer the chicken to a platter and set aside in a warm place
5. Return the dish to the microwave and continue to cook, uncovered, on HIGH for 5 minutes, or until the onion is very soft and the liquid is reduced. Spoon juices over the chicken, garnish with the basil, and serve hot, with hot cooked pasta or rice.

Source: http://southernfood.about.com/

Low Cal Palak Paneer

Ingredients:
2 bunches spinach, cleaned, shredded
100 gms. paneer made from cows milk
1 flake garlic, crushed
1/2 tsp. ginger grated
2 green chillies finely crushed
1/4 tsp. cumin seeds
1/4 tsp. sugar
1/2 tsp. wheat flour
3-4 pinches turmeric powder
3-4 pinches cinnamon clove powder
3-4 pinches asafetida powder
1 pinch garam masala powder
Salt to taste
Lemon juice to taste

Procedure:
1. Wash and drain spinach. Boil in minimal water till soft and bright.
2. Drain, cool, grind with flour, ginger, garlic, chillies.
3. Heat a heavy or nonstick pan, add seeds. When roasted add asafetida and ground spinach.
4. Add all other ingredients, except paneer and lemon juice. Stir, cover and simmer for 3-4 min.
5. Add paneer and lemon juice, stir gently. Simmer further for 2 minutes.
6. Pour into serving dish. Serve hot with wheat flour phulkas, or steamed brown rice.

Note: Most other veggies may be similarly cooked by using the oil-less tempering method as used above.

Bainbridge Island Vineyard Greek Garlic Chicken

8 servings
Ingredients:
3 heads garlic, peeled, separated and minced (about 2/3 cup)
1/2 cup freshly squeezed lemon juice (from about 4 large lemons)
1/4 cup olive oil
2 1/2 tablespoons dried oregano
1 to 2 teaspoon freshly ground black pepper
3/4 to 1 tablespoon kosher salt, or to taste
8 chicken legs (thighs and drumsticks attached; about 5 pounds)
1/2 cup boiling water
1/4 cup chopped parsley

Procedure:
1. Preheat the oven to 375 degrees. Have ready a large (about 12-by-17-inch) baking pan.
2. Combine the minced garlic, lemon juice, oil, oregano, pepper and salt to taste in a medium bowl, stirring to mix well. Evenly coat the chicken pieces on all sides with the garlic mixture and arrange in a single layer, cut side down, in the pan. Bake for about 55 minutes, until the skin is nicely browned. For the remaining 15 minutes' baking time, baste and cover with aluminum foil (to keep the garlic bits from burning). Baste once more before the chicken is done; put on a kettle of water to boil.
3. Transfer the chicken to a warm platter. Pour off the fat from the pan; add the just-boiled water and stir to dislodge any browned bits, creating a sauce. Pour into a bowl. To serve, sprinkle chopped parsley over the chicken and either pour the sauce on top or pass it at the table. Serve warm.

Source - WashingtonPost.com

Indian Sweet Corn Chicken Soup

Ingredients:
1 tin sweet corn-cream style
4 cups chicken stock
2 tbsp corn flour
1 1/2 tsp salt
1/4 tsp ajinomoto (optional)
1 egg, slightly beaten
1/2 cup cooked diced chicken

Procedure:
1. Dissolve the corn flour in 1/2 cup water and keep aside.
2. Empty the contents of the corn tin into a saucepan, add the stock and bring to a boil. Add the corn flour solution and let simmer for about 10 minutes.
3. Add the salt and the shredded chicken and keep on simmer.
4. Pour the egg in a thin stream over the simmering soup, stirring slowly all the time. Add the ajinomoto and serve hot.

Mixed Vegetables in Coconut Kadhi

Ingredients
Serves 4
2 medium sized Potatoes (1 inch pieces)
6-8 florets Cauliflower
2 medium bundle Carrots (1 inch pieces)
100 gms Red pumpkin (bhopla) (1 inch pieces)
8-10 Broad beans (papdi) (1 inch pieces)
2 tsps Gram flour (besan)
Salt to taste
1/2 tsp Turmeric powder
2 cups Coconut milk
3 tbsps Oil
1/2 tsp Mustard seeds
1 tsp Cumin seeds
1 tsp Split black gram (dhuli urad dal)
2-3 Whole dry red chillies (broken)
8-10 Curry leaves
8-10 cloves Garlic (crushed lightly)
2 tsps Tamarind pulp

Procedure:
1.Take gram flour in a bowl and add salt and turmeric powder and mix well. Add coconut milk and mix till smooth. Add half a cup of water and mix well.
2.Heat oil in a kadai. Add mustard seeds and when they crackle, add cumin seeds, split black gram and sauté till they begin to change colour.
3.Add broken dry red chillies, curry leaves and garlic and sauté for a minute.Add potatoes, cauliflower, carrots, pumpkin and mix well.
4.Add salt and cook on high heat for three to four minutes. Add half a cup of water and cook.Add the gram flour mixture and stir. Cook till thickens.
5.Add broad beans and continue to cook for three to four minutes.Add tamarind pulp and mix. Simmer for a minute.Serve hot with rice.

Chicken Keema Kulcha

Ingredients:
Serves 4
1 1/2 cups Chicken mince
2 cups Refined flour (maida)
Salt to taste
1/4 tsp Soda bicarbonate
2 tbsps Milk
2 tbsps Yogurt
3-4 cloves Garlic (crushed)
1 inch piece Ginger (chopped)
2 Green chillies (chopped)
1 Onion (chopped)
4 tbsps Fresh coriander leaves (chopped)

Procedure:
1.Sieve refined flour along with salt and soda bicarbonate into a bowl.
2.Add milk and yogurt and mix. Add sufficient water and knead into a soft dough. Cover with a damp cloth and set aside for fifteen minutes.
3.Divide into eight equal portions.
4.Add garlic, ginger, green chillies, onion, coriander leaves and salt to chicken mince and mix well.
5.Divide into eight equal portions. Roll out each portion of dough into a puri, place one portion of chicken mince in the centre, gather in the edges and roll into a ball. Further roll into a round disc as thin as possible.
6.Heat a pressure cooker. Apply a little water on one side of the kulcha and stick onto the inner wall of the cooker. Similarly stick on two more kulchas. Cook on medium heat for two to three minutes.
7.Keep the cooker open side down on the flame and cook so that both the sides of the kulchas get cooked. Remove the kulchas with a tong and serve hot.

Grilled Chicken

Ingredients:
450 gms Boneless Chicken
1 tbsp Oil
1 tsp Salt
Mixed salad
150 ml Curd Lime wedges
1 tsp Garlic pulp
1 tsp Ginger pulp
1 tsp Chilli powder
4 tbsp Lemon juice
1 Onion, cut into rings
¼ tsp Turmeric powder
1 tbsp chopped Coriander leaves

Procedure:
1.In a medium bowl, mix together the chicken pieces, ginger, garlic, chilli powder, turmeric, salt, curd, lemon juice and fresh coriander and leave to marinate for at least 2 hours.
2.Place on a grill (broiler) tray or in a flameproof dish lined with foil and baste with the oil.
3.Preheat the grill to medium. Grill (broil) the chicken for 15-20 minutes until cooked, turning and basting 2-3 times

Chiken Biryani

Ingredients:
Rice (Basmati) 300 gms.
Chicken pieces 600 gms.
Whole garam masala 2tbsp.
Sliced onions 1 cup
Chopped garlic 2 tbsps.
Chopped ginger 2 tbsps.
Red chili powder 3 tsps.
Coriander powder 1 tbsp.
Turmeric powder 2 tsps.
Bay leaf 2 nos.
Chopped tomato ¾ cup
Chopped green coriander 1 tbsp.
Curd (yogurt) 1 cup
Saffron ½ gm.
Garam masala powder 3tsp.
Milk ½ cup
Butter 50 gms.
Golden fried sliced onions¾ cup
Ginger julienne's 1 tbsp.
Oil 3 tbsps.

Procedure:
1. Pick, wash and soak rice in water for about 30 minutes.
2. Boil water, add ½ of the Whole Garam Masala , bayleaf and salt and boil rice till ¾th done. Drain rice and keep aside.
3. Mix salt, ½ of the red chili powder, ½ of the choppedginger, ½ of the chopped garlic, 1 tsp. Garam MasalaPowder, ½ of the turmeric powder and Curd/Yogurt. Mixwell and put chicken pieces in this for an hour.
4. Heat oil in a Patila or a thick bottomed pan. Add remaining Whole Garam masala .Let it crackle. Add Slicedonions and sauté’ until light golden brown.
5. Then add remaining chopped ginger, chopped garlic,coriander powder, turmeric powder, red chili powder, 1 tsp.Garam Masala powder and chopped tomatoes. Cook forabout 5 minutes. Add marinated chicken and cook tillchicken is tender.
6. Dissolve saffron in warm milk and keep aside.
7. Arrange alternate layers of chicken and rice. Sprinklesaffron dissolved in milk, remaining Garam Masalapowder, ginger julienne's, mint leaves, golden fried slicedonions and butter in between the layers and on top. Makesure that you end with the rice layer topped with saffronand spices.
8. Cover and seal with aluminum foil or Roti dough. Cook

Chicken Fajitas

4 servings

Ingredients:
For the chicken
1 pound boneless, skinless chicken thighs or breasts, cut into 4 pieces
1 tablespoon light olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons smoked paprika
1 tablespoon ground cumin
1/2 teaspoon garlic powder, such as Trader Joe's brand
1/2 teaspoon onion salt
1/4 teaspoon chipotle powder

For the slaw
1/2 pound prepared slaw mix (cabbage and carrots)
1/4 teaspoon salt
1/2 teaspoon sugar
1/2 teaspoon finely minced jalapeño pepper (not jarred)
1 tablespoon finely chopped cilantro leaves
1 tablespoon freshly squeezed lime juice

For the fajitas
8 to 12 5 1/2-inch corn tortillas
1 avocado, flesh only, cut into 1/2-inch slices
Salsa fresca (optional)
Chipotle-flavored hot pepper sauce, such as Tabasco brand (optional)

Procedure:

For the chicken: Combine the ingredients in a medium bowl. Cover and let rest on the counter to bring the chicken to room temperature (no more than 30 minutes).

Heat a dry skillet over medium-high heat until it is very hot. Place the chicken pieces, top side down, in the skillet and let them blacken for 2 minutes. Turn them over, reduce the heat to low and cover. Cook the chicken for 5 to 7 minutes, or until it registers 165 degrees on a meat thermometer. Remove the skillet from the heat, cover still on, and let the chicken rest for at least 10 minutes. Transfer the chicken to a large bowl. Strain the pan drippings into a cup, discarding the fat. When the chicken has cooled, slice it into 1/2-inch strips, place them in a bowl and pour the drippings over them. Cover and set aside.

For the slaw: Combine the ingredients in a large resealable plastic food storage bag. Toss to combine them well and refrigerate until ready to use.

To assemble: "Grill" each tortilla over a medium flame for a few seconds on each side. Place each one on a dinner plate. Line a quarter of the chicken slices a third of the way down from the side of the tortilla. Top with avocado slices; 1/4 cup of slaw; a spoonful of salsa, if desired; and a few drops of chipotle-flavored hot pepper sauce, if desired. Roll the tortillas up and serve.

Kolhapuri Chicken Curry

Ingredients
1 kg Chicken
2 tsp Sankleshwari Red Chilli powder
3-4 tsp Oil
1/2 tsp Turmeric powder
4 tsp Curds
1 chopped Onion
2 tsp Coriander powder
1-1/2 tsp Garam Masala powder
Coriander for garnishing
Salt to taste

Ingredients for ground paste:
1/2 cup Dry Cocounut
2 Onions
1 Tomato
2 inch Ginger
8-10 Garlic
Roast the above in little oil and grind to fine paste.

Direction
1. Marinate chicken with curds, salt, turmeric for 2 hours.
2. In oil, add cut onions and fry till golden brown. Add marinated chicken and keep stirring. Add one litre of warm water and let cook on medium flame till almost done. Remove and keep aside.
3. Separetely heat oil and add ground paste, garam masala powder. Add salt to taste. Keep stirring till oil starts separating from masala. Add chicken and cook till done.
4. Garnish with coriander. Serve hot

Flower Cupcakes

Ingredients
Serving: Makes 1 dozen regular or 3 dozen mini cupcakes
3 cups all-purpose flour
1 1/2 teaspoons baking powder
3/4 teaspoon salt
12 tablespoons (1 1/2 sticks) unsalted butter, softened
1 1/2 cups sugar
4 large eggs
2 teaspoons vanilla extract
1 1/4 cups milk
Vanilla Buttercream
Chocolate pastel lentil candies, for flower centers

Directions
1. Preheat oven to 350 degrees. Line regular or miniature cupcake pans with liners; set aside. In a mixing bowl, whisk together flour, baking powder, and salt; set aside.
2. In a large mixing bowl, cream butter and sugar until light and fluffy, about 5 minutes. Add eggs one at a time, beating well after each addition. Scrape down bowl, and beat in vanilla.
3. Alternating, add flour mixture and milk to butter mixture, beginning and ending with flour. Scrape sides and bottom of bowl to ensure batter is thoroughly mixed.
4. Divide batter evenly among liners; fill regular pans three-quarters full and miniature pans to just below the top. Bake until golden and tops spring back when lightly pressed, about 20 minutes for regular and 15 minutes for miniature. Rotate pans once while baking. Turn out, and transfer to a wire rack. Let cool completely.
5. Fill pastry bags fitted with couplers with buttercream. To shape the petals: Use an Ateco #104 flat-petal tip. With the wide edge of the tip in the center of the cupcake, pipe the petal by making a halfmoon motion with the outer, thinner edge of the tip. Repeat until you have 5 or 6 petals forming a flower. Garnish the center with a candy. To shape the leaves: Use an Ateco #68 leaf tip with green icing to make the leaves by piping from the flower towards the edge of the cupcake, lifting off as you reach the end. Place iced cupcakes in refrigerator until ready to serve.

Source - www.marthastewart.com/food

Apple Spice Cake

Ingredients
Serving: Serves 10
1 1/3 cups vegetable oil
3 cups all-purpose flour
1 tablespoon ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
2 cups sugar
3 large eggs
3 to 4 Granny Smith apples, cored and cut into 1/2-inch pieces (3 cups)
1 cup chopped assorted nuts, such as pecans and walnuts (optional)
1 teaspoon pure vanilla extract
Caramel Sauce
Nonstick cooking spray with flour

Directions
1. Preheat oven to 350 degrees. Spray a 12-cup Bundt pan with cooking spray; set aside.
2. Working over a large sheet of parchment paper, sift together flour, cinnamon, baking soda, and salt; gather sifted ingredients into center of sheet; set aside.
3. In the bowl of an electric mixer fitted with the paddle attachment, combine vegetable oil, sugar, and eggs; mix on high speed until lemon yellow.
4. Fold reserved parchment in half lengthwise; with mixer on medium speed, gradually shake in dry ingredients until just incorporated.
5. Add apples and, if desired, nuts, to batter; mix to combine. Add vanilla, mixing until incorporated.
6. batter into prepared pan, and bake until a cake tester inserted in the center comes out clean, 75 to 90 minutes.
7. Remove from oven, and cool slightly on a wire rack.
8. Invert cake onto rack; turn cake right-side up to cool completely on rack, and serve drizzled with caramel sauce

Pineapple Upside-Down Cake

Ingredients
6 ounces unsalted butter
1 cup dark brown sugar
1/2 fresh pineapple, cut crosswise, peeled, quartered lengthwise, cored and cut into 1/2-inch-thick slices
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 cup granulated sugar
1/2 teaspoon salt
1 large egg
1/2 cup milk

Cooking Directions
1. Preheat the oven to 400 degrees F. Spray a 9-inch round cake pan with unflavored cooking spray. Melt 1 stick of the butter and set aside.
2. In a small saucepan, melt the remaining 4 tablespoons of butter with the brown sugar over medium heat, about 3 minutes. Spread the butter-and-sugar mixture in the bottom of the prepared cake pan. Distribute the pineapple slices evenly over the mixture and set the pan aside.
3. In a large bowl, combine the flour, baking powder, sugar and salt. In a medium bowl, beat together the egg, milk and the reserved melted butter. Stir the liquid ingredients into the dry ingredients until well combined; the batter will be thick. Using a rubber spatula, scoop the batter into the cake pan, spreading it until it reaches the sides of the pan.
4. Bake the cake until the top is golden brown and a toothpick inserted in the center comes out clean, about 30 to 35 minutes. Let the cake cool for 15 minutes.

Yield: 8 servings