Pineapple Upside-Down Cake

Pineapple Upside-Down Cake~

Looking for upside-down cake recipes? Pineapple upside-down cake is a classic dessert. Second time I made this cake. This Pineapple upside-down cake is loaded with fruity goodness :) :)

Ingredients:

• 1 cup of sugar,
• 6-7 pieces of wheel cut pineapple ring, sprinkle the salt & sugar n them and keep aside. Then sieve it and fry it with the clarified butter over low heat on a pan. Now make the caramel with 1 cup of sugar & some water on a baking dish and spread the pineapple ring on it and put the cherry on the pineapple ring.

Ingredients of sponge for pineapple upside-down cake:

• 4 pieces of eggs,
• ½ cup of icing sugar,
• ½ cup of flour,
• 2 tablespoons of milk powder,
• ½ teaspoon of baking powder,
• ½ teaspoon of pine apple essence or vanilla essence,
• 2 tablespoons of melted butter oil.

Directions of pineapple upside-down cake:

1. At first mix the flour, baking powder & milk powder together and sieve it properly.
2. Then beat the egg whites on a bowl until it is fluffy, add the sugar & egg yolk after 2 minutes and beat them very well.
3. Now pour the butter oil & essence, mix it well and pour the flour mixture gradually and beat them until it is smooth yeast.
4. Then pour the flour-egg mixture on the caramelized baking dish and bake it over medium heat for 35-40 minutes in the on the preheated oven.
5. Take it out when it is baked and flip it to place on a serving dish.
6. Lastly, serve the pineapple cakes and enjoy :) :)

Pomegranate Shrimps

Pomegranate Shrimps~

Hosting a festive get-together? Try this easy recipe for Bangladeshi-style shrimp with pomegranate— it's easy to prepare, festive and delish! This dish is from south-eastern city of Bangladesh, Khulna. The jewel-toned recipe features fresh pomegranate and serves as a fitting complement to the shrimp.

Ingredients of pomegranate shrimps:

• 15-20 pieces of medium size shrimp (cut the heads and peel & deveined),
• 2 teaspoons of oil,
• ½ cup of chopped onion,
• 1 teaspoon of paprika powder,
• 1 tablespoon of chopped garlic,
• 2 tablespoons of finely chopped green chili (red color),
• 2 tablespoons of chopped coriander,
• 4-5 tablespoons of pomegranate grain,
• ¼ cup of pomegranate juice,
• ½ teaspoon of salt.

Instructions of pomegranate shrimps:

1. At first rub the shrimps with the salt, paprika & chopped red color green chili properly and keep aside for 10 minutes.
2. Fry the shrimps with the oil on a pan for 5-6 minutes over medium heat, and take it out.
3. Then fry the chopped garlic-onion until it is light golden color on the same pan and pour the pomegranate juice and stir it some time.
4. Now pour the fried shrimps on it and cook it for 4-5 minutes more and give the chopped coriander & 2 tablespoons of pomegranate grain and stir it some time and take it out from the stove.
5. Then pour the pomegranate shrimps on a serving dish and spread the rest of the pomegranate grain over the shrimps before serve and enjoy :) :)

Watermelon & Feta Salad with Balsamic Reduction~

On a hot summer day, there are few fruits more refreshing than a watermelon. That's one of the reasons this watermelon salad is so perfect. It's a bit of an unusual combination, but the sweetness of the watermelon mixed with the saltiness of the feta, a little bite of onion all drizzled with tangy sweet balsamic reduction works really well :) :)

Ingredients:

• ½ a large watermelon,
• ½ cup of red onion; sliced,
• 1 tablespoon of basil, chopped,
• 1 tablespoon of mint, chopped,
• ¾ cup of feta cheese,
• 1-2 tablespoon of olive oil,
• 1-2 tablespoon of balsamic reduction.

Instructions:

1. At first set out a large bowl.
2. Cut watermelon in bite size pieces. Add it to the bowl.
3. Add sliced onions, basil, mint, and feta cheese to your bowl.
4. Drizzle the olive oil to coat salad and toss.
5. You can either drizzle the balsamic over the whole salad and toss it before you serve, or you can dish out the salad first and then drizzle the balsamic reduction over each plate :) :)

Tips:

Picking a good watermelon can be a bit tricky and there is nothing worse than picking a bad one. Here is what you need to know:

Pick one that looks dull, shiny means that it's not ripe yet. Watermelons develop a “field spot” where it rest on the ground in the field. This spot should be a creamy yellow color when it's ripe. A ripe watermelon is a heavy watermelon. When you tap it, it should sound hollow. This salad is can be really casual but can also be an extraordinary dish if you plate it up nicely :D :D

Carrot Halwa in Tart Shell~

It’s as good as any tart you can buy out. Carrot halwa in a tart shell how cool is that. It taste really good. Now you guyzz tell me how it is ;) :)

Ingredients for Tart Shell:

• 100 g of butter (cold; cut into small pieces), 
• 2 tablespoons of sugar, 
• 1 cup of flour,
• cold water according to need, 
• salt according to taste.

Ingredients for Halwa:

• 2 cups of finely chopped carrots, 
• 1 cup of ricotta cheese, 
• ¼ cup of condensed milk,
• sugar (if needed), 
• ¼ cup of clarified butter, 
• ¼ teaspoon cardamom seed powder,
• pomegranate grain for garnish.

Instructions:

1. Mix the flour with the salt, sift it and then mix the butter pieces with the flour mixture properly.
2. Then mix the water with the flour mixture and make smooth yeast and wrap it with the plastic wrapper and keep it in refrigerator for 30 minutes.
3. Take it out and roll it to make a half-inch thick bread and cut it according to the size of the tart pan.
4. Then place in the tart pan and bake it in the oven over 170°C for 20 minutes or until nut-brown.
5. Boil the water and give the chopped carrots and stir it for 2 minutes, take it out and strain it properly.
6. Fry the carrots with the clarified butter on a pan for 10 minutes and when the carrots is soft, add the ricotta cheese and fry it 10 minutes more and stir it.
7. Then pour the condensed milk & cardamom seed powder on the pan and stir it some time and when the halwa is thick you take it out.
8. Now pour the halwa on the tart shell and garnish it with the pomegranate grain before serve :) :)

Malta Juice~

This quick, fresh, and delicious juice is combined with grapefruit, lemon and malta, and is a great way to start off your day!

Ingredients:

• 2 cups of malta juice,
• 1 cup of lemon squash,
• 1 tablespoon of lemon juice,
• 1 cup of grapefruit squash,
• 1 cup of soda water,
• ¼ teaspoon of salt,
• 3 tablespoons of sugar.

Instructions:

1. Mix all the ingredients together and stir it properly.
2. Then serve the malta juice with finely crushed ice.

Lychee Chocolate Pudding~

This delightful pudding is always a treat and easy to make using common ingredients. This is the perfect way to taste the chocolate pudding in a different way ;) It has a rich chocolate flavor, great texture. I can’t count the number of times I have made this :D :D

Ingredients:

• 3-4 cups of chopped lychee, 
• 1 liter of dense milk, 
• 1 cup of sugar, 
• 1 teaspoon chocolate food color, 
• 4 pieces of beaten eggs, 
• 1 tablespoon of gelatin, 
• lychee, pomegranate & grape for garnish.

Instructions:

1. At first boil the milk, stir it properly and let it rest for cool.
2. Pour the beaten eggs and stir it continuously then add the unflavored gelatin & food colors and boil it 4-5 minutes.
3. Put the chopped lychee on the milk mixture and keep it in the refrigerator for about an hour or until it is frozen.
4. Take it out and garnish it with the lychee, pomegranate & grape.
5. Lastly serve the lychee chocolate pudding and enjoy :) :)

Bombay Chili-Green Mango Pickle~

Bombay chili-green mango pickle is a delightful way to spice up any meal. Bangladeshi meals are generally served with a variety of condiments, of which pickles are the most common.

Ingredients:

• 1 cup of bombay chili (discard the stems), 
• 1 cup of green mango slices,
• 5-6 pieces of chopped Bombay chili, 
• 1 cup of garlic clove, 
• 1 teaspoon of garlic paste, 
• 2 tablespoons of mustard paste, 
• 1 cup of mustard oil, 
• ½ cup of sugar, 
• ½ cup of vinegar, 
• 2 tablespoons of five seasoning spices powder, 
• 1 tablespoon of salt.

Instructions:

1. Wash the chili & garlic cloves with the water and drain out the water properly.
2. Then heat the mustard oil on a nonstick pan and pour the mustard paste, garlic paste and stir it some time. 
3. Then give the garlic cloves on the pan and stir it occasionally, pour the mango slices after 5 minutes. 
4. Pour the sugar & salt and stir it for 5 minutes and give the bombay chili and stir it 5 minutes. 
5. Then put the chopped bombay chili & vinegar and mix it very well. When the chili & garlic cloves are tender then add five seasoning spices powder. 
6. Now cook it for another 10-12 minutes at over low heat and take it out when the oil comes out. 
7. Place the bombay chili pickle on the glass jar when it is cooled.
8.  This pickle can be stored for one year in the refrigerator.

Pineapple Pulao~

Discover how to prepare a unique pulao recipe with pineapple. Pineapple Pulao is a recipe with many contrasting tastes and makes for a great main course dish. Pineapple pulao is an easy recipe with fresh or tinned pineapple cubes or slices. Taste is simply superb!

Ingredients:

• 1 kg of pulao rice, 
• 1 cup of pineapple juice, 
• 3-4 cups of oil or clarified butter, 
• ¼ cup of mawa, 
• 1 cup of coarsely chopped pineapple, 
• ¼ cup of minced onion, 
• 1 teaspoon of pineapple essence, 
• ¾ cup of cream, 
• salt & sugar according to taste.

Instructions:

1. At first wash the pulao rice and drain out the water properly.
2. Then heat the oil or clarified butter on a saucepan and fry the onion lightly.
3. Now give the rice and stir it occasionally some time.
4. When the rice is lightly fried then pour the water (according to need) & juice and stir it.
5. Pour the mawa, salt, sugar, pineapple essence, cream & chopped pineapple when reduced the water and stir it then turn off the flame and let it rest for some time on the stove.
6. Lastly take it out and serve the pineapple pulao in a serving dish and enjoy :)

Pineapple Cheese Cake~

Say Aloha! to your new favorite no-bake cheesecake recipe! Pineapple Cheesecake Oh, hello paradise. Take guests and family to exotic places with this cool, refreshing pineapple dessert.

Ingredients:

• 1 packets of toast biscuits, 
• 240 g of cream cheese, 
• 300 g of condensed milk, 
• 1 cup of milk, 
• ¾ cup of butter, 
• 1 cup of chopped pineapple, 
• 1 tablespoon of lemon juice, 
• 1 teaspoon of pineapple essence.

Ingredients for garnish:

• 6-7 pieces of sliced pineapple,
• 8-10 pieces of cherry,
• 2-3 tablespoons of whipped cream.

Instructions:

1. At first make the biscuits crumb from the toast biscuits and pour it on a spring form bowl and mix it with the butter very well and keep it in the refrigerator for 30 minutes. 
2. Beat all the ingredients properly and pour the mixture over the biscuits crumb and keep it again in refrigerator for 6-7 hours. 
3. Lastly take it out and garnish the pineapple cheese cake with the sliced pineapple, whipped cream & cherry then serve it and enjoy.

Mango Pudding~

This mango pudding is one of my favorite desserts. This simple pudding enhances the natural sweet flavor of mangoes. It is very popular in Bangladesh.

Ingredients:

• 6 pieces of beaten egg, 
• 1 cup of condense milk, 
• ½ cup of sugar, 
• ½ cup of ripe mango paste, 
• ½ cup of ripe mango cubes, 
• 2 tablespoons of sugar for caramel.

Instructions:

1. At first mix the mango paste with the sugar on a pan and boil it properly till it thickens. Then take it out and let it rest for some time to cool.
2. Mix all the ingredients together very well except the mango cubes. Then pour the sugar on a pudding mold and heat it to make caramel and keep aside to cool.
3. Pour the pudding mixture with mango cubes on the mold and bake it in the oven or in pressure cooker by steam for 45 minutes over medium heat and make the pudding.
4. Take it out and let it rest for cool. Lastly serve the ripe mango pudding and enjoy.

Grapefruit Jelly~

I love making jellies. I absolutely LOVE grapefruit and I thought, well why can't you make grapefruit jelly? This jelly is so easy, and is definitely something you won’t find at the grocery store!

Ingredients:

• 2 cups of grapefruit juice (strained), 
• 1 cup of lemon juice (strained), 
• 1 cup of sugar or according to taste, 
• 1 teaspoon of jelly powder.

Instructions:

1. At first cook the grapefruit juice on a pan at medium heat.
2. When it is simmering pour the sugar & lemon juice and stir well.
3. When it is again simmering then you mix the jello powder with some water and pour on the pan and stir it continuously until it is thick.
4. You take it out when the juice is thick and pour on a container and let it rest for some time.
5. Lastly serve the grapefruit jelly and enjoy it.

Note:

Store in the refrigerator and you can enjoy for long time.

Chocolate-Dipped Strawberries~

I love everything about chocolate-covered strawberries. I love the crunchy, melting- your-mouth shell and the cool, sweet strawberry beneath. I love giving them as  presents, and I love receiving them equally as much. And I especially love how  easy they are to make at home — it's an afternoon project with a result that looks fancy no matter your candy-making skills (or lack thereof)! 

Ingredients:

• 1 pound of fresh strawberries, 
• 2 cups of dark chocolate chips or chopped chocolate, 
• 1/2 cup of white chocolate, optional for drizzling. 

Equipment:

• double-boiler or heatproof bowl and saucepan, 
• heat proof spatula, 
• parchment, wax paper, or silpat, 
• baking sheet, 
• small plastic bag. 

Instructions:

1. At first wash strawberries, drain out the water and dried up them properly before  dipping. 
2. Then pour the chocolate on the bottom of the double-boiler or pour the chocolate  on a heatproof bowl and set this over the simmering water. Stir it occasionally until  it is properly melt and remove the bowl from heat. 
3. Then place the baking sheet with the parchment and grasp the strawberry by the  top leaves and dip it into the chocolate and put into the baking sheet. Repeat with  dipping the remaining strawberries and keep the strawberry sheet in the fridge for  some time to set the chocolate. 
4. Then melt the white chocolate at the same way and remove it from the bowl to  small zip lock bag. Push the melted white chocolate to one corner of the bag and  drizzle to strawberries with white chocolate and keep the baking sheet in the fridge  again for some time to set the white chocolate.  
5. Lastly serve the cool chocolate-dipped strawberries and enjoy.

Watermelon Juice~

Today is Pohela Boishakh. Pohela Boishakh is the first day of the Bengali calendar, celebrated on 14 April in the Bangladesh. The traditional greeting for Bengali New Year is a Happy New Year "Shubhô Nôbobôrsho" which is literally "Happy New Year". In Bengali, Pohela stands for 'first' and Boishakh is the first month of the Bengali calendar.

Mughal Emperor Jalaluddin Muhammad Akbar, introduced a revised Bengali Calendar in order to make tax collection easier in Bengal. The Mughals collected tax according to the Islamic calendar and Akbar ordered an improvement of the calendar systems, because the lunar Islamic calendar did not agree with the harvest sessions and the farmers faced severe difficulties in paying taxes out of season. Some sources credit the idea to the finance minister of Akbar, Todar Mal. The distinctive characteristic of this revised Bengali year was that, rather than being a solar or lunar calendar, it was based on a union of the solar and lunar year. This was essentially a great promotion, as the solar and lunar years were formulated in very diverse systems. Primarily this calendar was named as "Fasli San" and then "Bônggabdô". The Bengali Year was launched on 10/11 March 1584, but was dated from 5 November 1556 or 963 Hijri. This was the day that Akbar defeated Himu in the clash of Panipat-2 to ascend the throne.

Shubhô Nôbobôrsho to everyone and enjoy the juice coz its healthy and the weather is too hot :)

Ingredients:

• 180 ml of watermelon juice,
• 50 ml of soda water,
• sugar syrup according to taste,
• 2 pieces crushed of ice cubes,
• some watermelon slices for garnish.

Instructions:

1. At first pour the watermelon juice into a glass and pour the soda water and stir it properly. Then pour the sugar syrup, crushed ice cubes and stir it very well.
2. Then garnish with some watermelon slices. Lastly serve it and enjoy.

Strawberry Cheese Cake~

Ingredients:

• 1½ cup of fresh ricotta cheese,
• 1½ cup of icing sugar,
• 1 cup of sour cream,
• ½ cup of cream,
• ½ cup of chopped strawberry,
• ¼ cup of strawberry syrup,
• 2 tablespoons of gelatin,
• ½ teaspoon of strawberry essence,
• ¼ cup of cashew-pistachio-almond nuts,
• ¼ cup of lemon juice.

Ingredients for base:

• 1½ cups of digestive biscuit crumb, 
• 4-5 tablespoons of butter.

Instructions for base:

At first mix the biscuit crumb with the butter properly. Then brush the bottom and all four sides of the mold. Then keep it in to refrigerator for 25-30 minutes.

Instructions:

1. At first mix the gelatin with ½ cup of water cook it on the stove and you take it out when it is thick.
2. Then mix the ricotta cheese with the sugar and lemon juice very well. Then mix the ricotta cheese mixture with all the ingredients together and blend it in a blender till it is smooth.
3. Take out the mold from the refrigerator and pour the strawberry mixture on the mold. Keep it again in refrigerator for 5-6 hours.
4. Lastly place the cake on a serving dish and serve the cold strawberry cake and enjoy.

Green Mango Salad~

This green mango salad recipe will wake up your senses. Tangy and full of texture, this salad travels well for pot lucks and makes a great starter or side to just about anything.

Ingredients:

• ½ cup of green mango pieces,
• ½ cup of carrot pieces,
• ½ cup of cucumber pieces,
• 2 tablespoons of green peas,
• ½ cup of lettuce for dressing,
• ½ cup of green mango paste,
• ½ teaspoon of chopped green chili,
• 1 teaspoon of lemon juice,
• 1 teaspoon of mustard paste,
• ½ teaspoon of sugar,
• 1 teaspoon of olive oil,
• salt according to taste.

Method:

1. At first mix the mango, carrot, cucumber, lettuce and green peas.
2. Mix mango paste with rest of the ingredients to make a salad dressing.
3. Then mix the mango mixture with the salad dressing together properly.
4. Lastly serve the green mango salad and enjoy.

Flattened Rice-Strawberry Salad~

“Let me take you down, 'cause I'm going to strawberry fields nothing is real and nothing to get hung about strawberry fields are forever…”

John Lennon wrote this famous song, which was an ode to his friendship with Paul McCartney, referring to the Salvation Army home Lennon was in as a child, called the Strawberry Field.

Ingredients:

• 150 g or ½ cup of flattened rice,
• ½ cup of yogurt,
• Mint leaves (handful),
• 10 pieces of cashews,
• 1 tablespoon of brown sugar,
• assorted fruits: papaya, black grapes or black raisins, bananas and strawberries (about 200 g each).

Instructions:

1. At first take the cashews and put them in a pan with 1 tablespoon of brown sugar and quickly cook them for about 10 second. Then take off and let it cool.
2. Dry roast the flattened rice and let it cool.
3. In a tall glass bowl or one of those jars, pile on the papaya wedges, mint leaves then strawberries (cut into top to bottom) wedges, banana slices and grapes.
4. Then sprinkle some flattened rice and add a dollop of yoghurt. Continue till you reach top.
5. Lastly enjoy the flattened rice-strawberry salad.

Strawberry Panna Cotta~

Panna cotta is a traditional Piemontese recipe — the name means “cooked cream” in Italian. There are many variations of the recipe, one of them is strawberry panna cotta.

This dessert perfect for summer days, it's elegant, and refreshing. I will always consider this dessert when I will have guests invited for dinner especially because you can make it from the beginning in individual servings.

Ingredients: Vanilla panna cotta

• 3 cups of milk,
• 4 tablespoons of unflavored gelatin,
• ½ cup of sugar,
• 1 cup of cream.

Ingredients: Strawberry topping

• 400 g of strawberries,
• ½ cup of sugar,
• 1 cup of water,
• 2 tablespoons of gelatin.

Instructions:

1. At first soak the gelatin powder in a small amount of cold water. 
2. Now boil the milk with the sugar until it dissolves in a saucepan. 
3. Remove from the stove and add the gelatin. Stir well, strain the mixture and set aside to cool. 
4. Then mix the cream very well and pour the mixture into individual glasses and keep it to fridge.

Instructions: Topping

1. At first soak the gelatin in a small amount of cold water. Then mix all the ingredients except the gelatin and simmer the mixture for fifteen minutes on other saucepan.
2. Now blend the mixture and boil it properly and take it out. Add the gelatin and stir it very well and pour the strawberry topping over the pudding glasses and set in the fridge for an hour.
3. Lastly serve the cold strawberry panna cotta and enjoy.