Pineapple upside down cake

          Easy Pineapple Upside Down Cake 

This vibrant cake has it all, the look, taste and flavors that make us want some more! I have made this cake use yellow cake mix and some simple steps, the result is a well baked cake :)

My hubby's birthday and you will be surprised he doesn't like chocolate, so I decided to make this pineapple upside cake. We went to an island for a picnic with friends and some hiking too :) It was a fun time and after having sandwiches and wraps , this cake was a delight to all!

Ingredients 
1 (16 oz ) yellow cake mix
2 Eggs
1/4 cup butter 
1/4 cup oil for adding to cake mix
1/2 cup light brown sugar
1 (16 oz tin) Pineapple rings in their own juice
1 (8 oz) jar of Maraschino cherries (drain the juice)

Add light brown sugar to melted butter 

Pineapple slices and cherries 

Add prepared cake batter 

Baked Upside down  Cake 

Pineapple Upside Down Cake 

Sliced 

Method 
1. Cut out butter and add it to the bottom of the cake tin. Place pan in the preheated oven, till butter melts. Remove cake tin and spread light brown sugar over melted butter.
Evenly space the drained pineapple slices, you can add the drained cherries, at this point.
2. Follow the cake batter recipe from the cake box and prepare cake batter.
3.Pour the prepared cake batter all over the pineapple/cherries.
4.Place in the oven to bake as per instructions given on yellow cake mix box.
5. Remove from oven once baked. Place a plate carefully and turn the cake upside down and carefully remove from cake pan.
This step needs to be done quite soon as we remove cake from oven, or else brown sugar can get hardened and difficult to remove.
Cut in slices and enjoy with family and friends.

Pepper Chicken Chettinand

Black pepper as a spice is widely found in Southern States of   India. Peppercorns, is usually dried and used as a spice or seasoning. This dish  is called Chettinad chicken and the main ingredient is powdered black peppercorns, that gives it the distinct spicy flavor.
Pepper  is the most traded spice in the world and is used in many cuisines around the world. Chennai, Coimbatore, Madurai ,Salem, Tiruchirapalli are among the known cities in Tamil Nadu state.
This dish is well seasoned during the process and the end result is a flavorful spicy dish.

Ingredients for Chicken Marinate
500 gm chicken boneless skinless cut into 1 inch cubes
1 tbsp fresh ginger paste
1 tbsp fresh garlic paste
1 tbsp freshly grounded black pepper
Salt as per taste
2 to 3 tsp fresh lemon juice

Clean chicken and using a medium bowl, marinate chicken with lemon juice, fresh black pepper, ginger ,garlic paste. Keep aside for about 30 minutes.

Spice powder
Ingredients
2 tsp cumin seeds (jeera)
2 tsp saunf
2 tsp black pepper cons
 Heat a pan and dry roast the above ingredients, for 4 to 5 minutes on medium heat. close burner. Grind to a fine powder. Keep aside.

Ingredients to prepare Chicken 
1 medium onion chopped into finely chopped
1 inch cinnamon stick
8 to 10 fresh curry leaves ( Kadi patta)
Salt to taste
1/2 inch ginger fresh cut into thin slices
2 to 3 cloves of garlic finely chopped
3 to 4 green chilies
1 tsp red chilly powder
1/4 tsp Turmeric powder
1 tsp dhania powder ( coriander powder)
1 tsp garam masala powder ( available in Indian stores)
1/2 (100 ml) cup water for cooking.

Dry roast Cumin, fenugreek and peppercorns

Curry leaves, sliced ginger ,garlic,green chilies

Marinate chicken  with ginger, garlic,lemon juice,salt

                                                           

Saute onions 

           

Roasted and fresh ground spice powder

Chettinad pepper chicken

Method of cooking the chicken 
1. Heat 1/4 cup oil in  medium kadai (deep pan dish)
2.Put cinnamon stick, add onions and saute for few minutes till translucent.
3. Add green chilies, curry leaves, ginger ,garlic. Add the marinated chicken and cook for 5 to 6 minutes on medium heat.
4. Add freshly powdered spice powder, continue to stir and add in salt, turmeric, red chili powder and garam masala. Add in coriander powder. Next, add water, reduce heat and cook for another 15 to 20 minutes until chicken is cooked through, if needed add little more water. Check for spices and if needed add little salt. Towards the end for little more color, add 1 tsp soy sauce (yes, really) it adds a nice color and be careful not to add more soy sauce as it has salt.
Remove from heat, and serve chettinand pepper chicken with warm rotis (home made or store bought, your choice:)
Garnish with freshly chopped coriander leaves and some curry leaves.