This is my favourite recipe for home-made classic Pineapple Upside-Down Cake. Super-moist and full of flavour cake recipe !!
I make this recipe all the time. Last time I made this cake on my wedding anniversary on November and now again for Christmas special :) :)
Ho Ho Ho...Christmas is just around the corner and our 19th Foodie Monday Blog Hop theme party is based on Christmas Special and that is Cake, which is liked by every generation :) :)
My cake is ready for this theme - "Pineapple Upside-Down Cake".
I love this cake base because it’s easy to make, and the cakes always turn out supremely moist, spongy and fluffy..
I think it would be a perfect cake for Christmas, birthday party, family get together or any-time you want a sunny, happy cake.
The caramel pineapple topping is so good, you’ll want to pick every crumb.
Baking a cake is always a pleasure experience for me.
I used fresh pineapple fruit for slices. I kept 7 slice whole for the centre of the cake, and then fanned 8 halves around it.
The focus of a pineapple upside-down cake should be on the pineapple, so I tried to maximize the pineapple coverage on top by using a fanning technique.
The tutti-frutti add a burst of sweet flavour, and they’re so eye-catching.
It feels great to make nostalgic and classic recipe and between how this cake looked and how it tasted, it just made me so happy.
You can make end number of cake on Christmas special which I have tried and tested like
jaggery cake
whole wheat eggless chocolate cake,
rainbow swirl cake,
chocolate biscuit cake,
Orange Chiffon cake,
chocolate cake,
vanilla-chocolate swirled marble cake,
chocolate fudge
Let's start the step by step upside down cake recipe but before that wishing all of you a Merry Christmas and a Happy New Year.
Ingredients:
For the Topping
Melted butter - 1/4 tbsp
Sugar - 1/4 cup
Sliced pineapple (canned slices or use fresh) - 15 slices [ 8 full slices + 7 half slices]
Red tutti-frutti (you can take red cherries) - 1/4 cup
For the Cake
Sifted All-purpose flour - 1 and 2/3 cups, careful not to over measure
Baking powder - 1/2 teaspoon
Baking soda - 1/4 teaspoon
Salt - 1/2 teaspoon
Melted butter - 1/2 cup
Powdered Sugar (white/brown) - 3/4 cup
Granulated sugar - 1/4 cup
Egg - 1 large, room temperature preferred
Yoghurt - 1/4 cup
Milk - 1/2 cup
Pineapple juice (reserved from the canned pineapple or use fresh) - 1/4 cup
Vanilla extract - 1 tablespoon
Preparation Method :
1. Preheat oven to 180°C. Prepare topping first: Place 1/4 cup of melted butter into a 9x2 inch (deep dish) round cake pan.
Make sure it is a deep pan. Sprinkle with 1/4 cup of white sugar. You can alternate with brown sugar also, it will caramelize the sugar into pineapple slices.
2. Top with pineapple slices and arrange tutti-frutti between the pineapple slices. See my photo for a visual. Set aside.
3. Prepare the cake: In a medium bowl, mix together flour, baking powder, baking soda, and salt. Set aside.
4. In a large bowl, add melted butter, Whisk in the sugars vigorously getting out any sugar lumps - mixture will be gritty.
5. Whisk in egg above butter & sugar mixture...
Add yoghurt
Then add milk, pineapple juice, and vanilla extract until combined.
Slowly mix in dry ingredients until no lumps remain. Batter will be thick.
6. Pour/spoon batter into prepared pan. Make sure it's not overflowing -- this recipe makes enough batter for your deep cake pan.
7. Bake for at 40-48 minutes. Cover loosely with aluminium foil (loosely to avoid the top from sticking to the foil) at the 20 minute mark to avoid browning. Allow to cool for 10 minutes.
8. Invert cake on top of a cake stand or a large serving plate. Slice and serve warm, room temperature, or even cold.
Enjoy and Happy Cooking :)
Purple Cabbage Paratha recipe with simple step-by-step process - It is a delicious Indian flatbread stuffed with cabbage stuffing with onions, and a mix of with simple Indian spices. It is a uniquely flavourful flatbread and comes with goodness of shredded purple cabbage.
This is an easy & healthy dish to prepare, which makes it a great breakfast. This is a quick & tasty recipe, and best enjoyed with any raita, chutney or pickle.
Purple cabbage, more commonly known as Red cabbage, is a colourful variety from the brassica family. Purple cabbage has a relatively high ratio of nutrients and vitamins to calories and fat, which makes it an ideal choice for dieters. It is common in salads, coleslaw, braised dishes and pickled treats.
Paratha or Indian flatbread is our 18th Foodie Monday Blog Hop theme, so I am presenting my contribution towards our theme party i.e. "Purple Cabbage Paratha".......Purple cabbage has a light and a very refreshing taste.
If you get a chance to cook with purple cabbage, don't forget to give a try to this stuffed parathas as they are simple and quick to make.
This vegan parathas can be a super filling lunch as well as a satisfying dinner and anyone can carry this parathas happily in their lunch-box as well.
Cabbage paratha is very delicious, healthy and easy to make. I love it very much and make it often at home.
It can be had for breakfast or for lunch or dinner :) It is a great way to sneak cabbage into your kids diet. It is usually served with any chutney or curd.
You can make end number of parathas like poha missi roti, rice paratha, poha thepla, fusion stuffed papad paratha, sambar paratha, methi paratha,
lachha paratha, onion paratha and many more.
Let's start to make this quick and healthy purple cabbage paratha recipe with simple step-by-step process.
Ingredients for dough:
Wheat flour – 1 cups
Pinch of salt
Water
Ingredients for stuffing:
Shredded Purple cabbage – 1 cup
Finely chopped Onion – 1 no
Finely chopped coriander leaves
Carom seeds/Ajwain - 1/2 tsp
Garam masala powder – 1/4 tsp
Red chilli powder – 1/2 tsp
Chopped green chilli – 1 (optional)
Sal to taste
Desi ghee/oil for roasting paratha – 2 tbsp
Preparation Method for the dough
1. Take a mixing bowl. Add flour, salt, along with enough water.
2. knead to make a semi-soft dough. Cover with cling film and keep aside.
Preparation Method for the Paratha
1. Combine purple cabbage and onion.
2. Add carom seeds, salt, red chilli powder, garam masala powder and chopped coriander leaves. Mix all nicely.
3. Make lemon sized balls. Roll out the dough, add little desi ghee/oil into it and place portion of the cabbage filling in the centre of the dough circle and make a potli.
4. Make a paratha and It should be little bit thicker than roti with the help of a little flour.
5. Place it on a heated tawa and cook it as you would cook plain paratha.
6. Drizzle some oil or butter over the paratha's
until light golden brown spots appear on one side.. Repeat the same with the rest of dough.
7. Serve your purple cabbage parathas with pickle, veggies or gravies of your choice.
Enjoy and Happy Cooking!!
Bharwan Bhindi Recipe with step by step photos - In Hindi bharwan means stuffed and bhindi means okra,so in English the recipe translates to stuffed okra…flavorful and a wonderful change in normal ladies-finger veggie.
This is a just simple recipe stuffed with few Indian spices, okra, onion and oil....that's it, an easy bhindi recipe but really delish.
But
remember, rinsing, drying and then stuffing the bhindi (okra) does take
time. The spices I used for the bharwan bhindi are the similar with the
bharwan karele that I already posted on my blog... adding dry mango powder makes the okra tangy and yumm.
This
is one of the most famous dry veggie recipe in our Punjabi family.
Bhindi is a
favorite Indian vegetable which can be prepared in different ways like Pepper Bhindi Fry, spicy bhindi masala recipe.
Bharwan bhindi makes an excellent veggie dish with roti's and raita as you shown in above pic..
This is our last night dinner or you can serve as a side accompaniment with Dal Fry and chapati. This is one such light dish and delish veggie.
I have learn't this bharwan bhindi recipe from my mother. Her recipes are always easy and made
with basic ingredients like punjabi
Moong-masoor di dal
dal makhani
aloo-gobi-matar
aloo-methi
punjabi black chickpeas curry and many more punjabi cuisine dishes...
Follow the recipe with step by step process with pictures and you have a flavorful stuffed bhindi dish to relish..
Ingredients :
Bhindi (Okra) - 250 gm
Sliced Onions - 2 nos (you can increased or decreased the amount of onion as per your choice)
Turmeric powder - 1/2 tsp
Red chilli powder - 1/2 tsp
Coriander powder - 1/2 tsp
Salt - 1 tsp (or according to your taste)
Garam masala - 1/2 tsp
Mango powder - 1/2 tsp
Vegetable Oil
Chopped Coriander Leaves for garnish
Preparation Method
1.
Wash and drain bhindi (okra). Chop off the head of each bhindi.
Carefully slit each bhindi lengthwise only HALF way through the width.
2. Mix all the dry masales in a bowl/plate.
3. Pick a bhindi, gently open up the slit, fill it with about 1/8 tsp of the dry spice mixture. Repeat with other pieces.
4. Heat oil in a large nonstick pan. Add all bhindi pieces to the pan and stir fry for about 5 minutes.
Keep frying for even browning.
5.
Reduce heat, cover the pan and let it cook for about 10 to 15 mins till
it tender, then add sliced onions. Now add rest of the masala into the
veggie and mix well with very light hands.
6.
Cook on a slow flame till the bhindi has become tender and cooked well.
Don’t overcook as the bhindi's will get mushy. The onions would also
get browned by then. Also keep on stirring at intervals.
7. Serve hot bharwan bhindi with any dal, raita or curd and roti.
Important Notes
- Drain the washed bhindi well otherwise they become sticky.
- This is an extremely popular Indian vegetable for parties. You can even serve it as a starter.
Happy Cooking & Enjoy !!
