Eggless Pineapple Upside Down Cake

Ingredients For Eggless Pineapple Upside Down Cake:

For Garnish:
Pineapple slices 5-6
Cherries halved 10-12
Butter 2 tsp
Brown sugar 2 tbsp

For Cake:
Flour 1 cup
Baking powder 1 tsp
Baking soda 1/2 tsp
Vanilla essence 1 tsp
Oil 2 tbsp
Condensed milk 1 tin

Method:
In a pan, add the butter and the brown sugar and caramelize the sugar.
Heat the mixture while stirring. When it starts bubbling stop stirring and removes from the flame.
Spread in a greased baking tin.
Arrange the pineapple slices and cherries on the caramel.
Keep the tin aside.
For the batter sieve all the dry ingredients together.
In a bowl, whip together the condensed milk, oil and batter.
Add the essence and mix well now add the sieved dry mixture to the liquid little by little.
Whip to make a thick batter.
Pour it in the prepared tin over the garnish.
Bake at 180 degree C for about 35 minutes or till you see the top of the cake turn golden light brown in colour.
To check insert a tooth pick in the middle of the cake, it should come out clean.
Take out of the oven and let it cool for about 25 minutes the tin on a cooling rack.
Gently run a sharp knife around the edges twice to remove the cake.
Now, put a cake tray or a serving plate upside down on the cake tin.

Eggless Pineapple Upside Down Cake by Zarnak Sidhwa

Zarnak's wardrobe for this episode was sponsored by Hira's Fashion Inn.

Pineapple Fried Rice

Ingredients

Pineapple, chopped 4 slices
Cooked rice 3 cups
Oil 3 tbsp
Eggs 2
Cashew nuts 10 – 12
Onion, sliced 1
Chicken stock ¼ cup
Salt to taste
Soya sauce ½ tsp
Fish sauce 1 tsp
Red chili powder 1 tsp
Crushed red chilies ½ tsp
Dried red chilies, sliced a pinch
Boiled green peas ¼ cup
Brown sugar 1 tsp

Method

Heat 1 tbsp oil. 

Break 2 eggs cook stirring continuously. 

Transfer into a bowl. 

Heat 1 tbsp oil in the same wok, add cashew nuts and sauté till light golden. 

Transfer into a bowl.
Heat 1 tbsp oil in the same wok, add onion and sauté till translucent.
Add chicken stock, salt, soya sauce, fish sauce, red chili powder, crushed red chilies, sliced dried red chilies, green peas and brown sugar and mix well.
Add pineapple and mix and cook for 2 minutes. 

Add rice, scrambled eggs, cashew nuts and mix well. 

Serve.
Pineapple Fried Rice by Zarnak Sidhwa

Zarnak's wardrobe for this episode was sponsored by Mingle Mangle.

Sri Lankan Dessert (Love Cake)

Ingredients For Sri Lankan Dessert (Love Cake):

Eggs 6
Caster sugar 500 gm
Unsalted butter 150 gm
Honey 3 tbsp
Rose water 2 tbsp
Lemon zest 1 lemon
Nutmeg powder 1 tsp
Ground cardamom 1 tsp
Raw cashews 8 oz
Semolina 8 oz
Crystallized pineapple 125 gm

Method:

Line a 10 x 12 inch cake tin with baking paper. 

Preheat oven to 150 degrees C. 

Beat eggs and sugar until thick and light. 

Add softened butter and honey, rose water, lime zest, nutmeg and cardamom. 

Beat well. Chop cashews coarsely and stir in together with the semolina and crystallised fruit. 

Turn into prepared tin and bake in a slow oven for 1 hour or until pale golden on top. If the cake starts to brown too quickly, cover loosely with foil. 

Do not use the skewer test, because if a skewer comes out clean it means the cake is overcooked. 

Leave cake in tin to cool. 

Cut into small squares to serve.
Sri Lankan Dessert (Love Cake) by Zarnak Sidhwa

Zarnak's wardrobe for this episode was sponsored by G I R L I E.

Oreo Delight

Ingredients For Oreo Delight:
Oreo 3 rolls
Cream 1 packet
Pineapple chunks 1 tin
Condensed milk 1 tin
Chocolate sauce as required

Method:
Crush the oreos and place half of them on the base of the dish.
Then put half of the pineapple chunks and juice.
Drizzle some condensed milk and then cream.
Repeat the same using the remaining ingredients.
Decorate with chocolate sauce, pineapple and oreos.
Keep it in the freezer and serve chilled.

Oreo Delight by Ammara Khan

Zarnak's wardrobe for this episode was sponsored by Mingle Mangle

The guest Ammara Khan is the owner of Crumbs.

11"inch Classic Chocolate Chip Cookie Monster with Food Diaries logo!

Zarnak Sidhwa with The Cookie Monster

Ammara Khan with Zarnak Sidhwa

Pineapple Smoothie

Pineapple Smoothie

Pineapple Smoothie by Zarnak Sidhwa

Pineapple Fritters With Green Tea Ice Cream

Ingredients For Pineapple Fritters With Green Tea Ice Cream:
Ripe Pine apple 300 gm
Wheat flour 150 gm
Desiccated coconut 20 gm
Corn flour 75 gm
Butter 100 gm
Sugar 25 gm
Baking powder  1 tsp
Custard powder 1 tsp
Oil  as required
For Sauce:

Coconut milk 100 ml
Palm sugar 100 gm
Diluted corn starch 10 gm
Condiment:

Green tea ice cream  1 scoop
For Garnish:

Mint leaves  as required
Icing sugar  as required

Method:
Cut 300 gm pineapple into cubes.
Then in a bowl add 150 gm wheat flour, 20 gm flour, 20 gm coconut, 75 gm corn flour, 100 gm butter, 25 gm sugar, 1 ts baking powder, 1 tsp custard powder, as required oil and water to make batter.
Now dip pineapple chunks into the batter and fry.
Serve with the sauce drizzled on the fritters and green tea icecream on the side. 
Decorate with a mint leaf.
Dust with icing sugar.

For Sauce:
In a pan put 100 gm palm sugar in it, then add 100 ml coconut milk with 10 gm diluted corn starch in it and cook till it turn thick.

Pineapple Fritters With Green Tea Ice Cream by Chef Lambok (The Noodle House, PC, Karachi)

Pineapple Fried Rice

Ingredients For Pineapple Fried Rice:
Steamed rice 250 gm
Pineapple diced 50 gm
Egg 1
Sambal chili sauce 30 gm
Long bean 20 gm
Red chili 1
Chicken powder 1 tsp
Spring onion  20 gm
Cooking oil 20 ml
Sambal Chili Nasi Goreng Sauce:

Shrimps paste 50 gm
Sambal Oelek 290 gm
Oyster sauce 100 ml
Light soya sauce 100 ml
Sweet soya sauce 50 ml
Dried chili flakes  15 gm
Thai chili paste  300 gm
Fried Shallot  for garnish
Spring onion sliced  for garnish

Method:
Pour oil in a pan, and then add 1 egg, 50 shrimps paste, 290 gm sambal oelek, 100 ml oyster sauce, 100 ml light soya sauce, 50 ml sweet soya sauce, 30 gm chili sauce, 15 gm fried chili flakes and 300 gm Thai chili paste to saute.
Then add long beans, red chili slice and chicken powder to mix well.
In the end add rice to mix well and add 50 gm pineapple chunks with spring onion from top.

Pineapple Fried Rice by Chef Lambok (The Noodle House, PC, Karachi)

Pan Fried Chicken with Pineapple Salsa

Ingredients for Pineapple Salsa:

Pineapple 250 gm

Corn 1 cup

Spring onion chopped 2

Salted peanut chopped 50 gm

Mint leaves chopped 1 tbsp

Coriander leaves chopped 1 tbsp

Chili powder ¼ tsp

Lemon juice 1 tbsp

Pineapple juice 4 tbsp

Sugar 1 tbsp

Milk 2 tbsp

Ingredients for Chicken: 

Boneless chicken breast 2

Soya sauce 4 tbsp

Chili sauce 2 tbsp

Butter 2 tbsp

Salt to taste

Black pepper to taste

Method:

For the salsa: 

all the ingredients for the salsa in a bowl and mix together, then set aside.

For the chicken: 

Carefully cut each breast almost in half lengthways, then open out the two halves like a book. 

Season each breast with salt and pepper on both sides.

Place a frying pan on a high heat and allow it to get hot, then add 2 tbsp butter and oil.

Place the chicken breasts piece and cook for about 2 minutes with soya and chili sauce on each side or until the chicken is opaque all the way through. 

Remove from the pan and serve with the salsa and boiled rice or noodles.

Pan Fried Chicken with Pineapple Salsa by Zonash Saleem

Pineapple cream dessert

Ingredients for Pineapple cream dessert:
Pineapple 1 tin
Condensed milk 1 tin
Plain yogurt 1 can
Whole cream 1 pack
Biscuits, crushed unevenly 1 pack
Pineapple jelly 1 packet

Method
In a Pyrex dish, place the biscuits in the base. 
In a separate bowl, with a hand whisk, mix well all the ingredients. 
Then dissolve the jelly and pour into the mixture and whisk again. 
Pour the cream mix onto the biscuits and place pineapples on top. 
Refrigerate until chilled and serve.

Pineapple Cream Dessert by Zarmina Kadir

The guest Zarmina Kadir is the owner of Dessert Bar.

Zarnak's wardrobe for this episode was sponsored by RAS.

Chicken Waikiki Salad

Ingredients:
For the dressing:
Cream 1 cup
Mayonnaise 1/2 cup
salt 1/2 tsp
crushed black pepper 1/2 tsp

Boiled and Shredded chicken pieces 1 cup
Banana sliced 1
grapes 1 cup
Pineapple 1 ring cut into cubes
Walnuts
Celery 1
lettuce

Method:
Mix 1 cup cream and 1/2 cup mayonnaise.
Add salt and crushed black pepper.
Add banana, chicken, grapes, pineapple pieces, celery and walnuts.
Mix well.
Serve on a bed of lettuce garnished with a broken ring of pineapple.
Serve 

Chicken Waikiki Salad by Zarnak Sidhwa