Ingredients For Pineapple Cream Cake:
Flour 4 oz
Baking powder 1 tsp
Caster sugar 4 oz
Vanilla or pineapple essence 1 tsp
Ingredients For Filling:
Pineapple 1 cup
Olpers Cream 1 cup
Extra Olpers cream to decorate
Fruit syrup or milk a little
Pineapple and cherries decorate
For the sponge, beat eggs and sugar till light and fluffy, add essence, gently fold in flour and baking powder.
Bake at 180 degree C for 15-20 minutes in a greased and lined 9” pan.
Cool on wire rack when done.
To make filling, when cake is cold, split in half and apply fruit syrup or milk to moisten sponge and then add the cream and pineapples, apply on bottom layer, top with 2nd layer of sponge.
Decorate with swirls of Olpers cream, pineapples and cherries.
Ingredients For Chicken Drumsticks:
Chicken skinless 10
Butter a little
Yogurt 1 cup
Ginger garlic paste 1 tbsp
Red chili powder 1 tsp
Cumin powder 1 tsp
Lemon juice 2 tbsp
All spice powder 1 tsp
Salt to taste
Mint chutney to serve
Onion rings to serve
Tomato slices to serve
Put cuts in the drumsticks and then rub lemon juice on them and leave them aside for half hour.
Mix ginger garlic paste, red chili powder, cumin powder, lemon juice, garam masala powder and salt in yogurt.
Now apply this marinate on to chicken pieces and keep them aside for 2 hours.
Put very little butter in a pan and saute the drumsticks without its marination liquid.
Then add the marination too and let cook.
Lastly add remaining butter and serve hot along with mint chutney, onion and tomato slices.
Ingredients For Mango shrikand:
Fresh yogurt 1 kg
Caster sugar 4 tbsp
Mango puree 2 cups
Cardamom powder 1 tsp
Tie the fresh curd in a muslin cloth and leave it for 2-3 hours till all the excess water drains.
Remove the solid curd from the cloth.
Add sugar and mango puree and thoroughly blend in a mixer.
Add cardamom powder and mix.
Chill and serve with parathas.