An easy recipe for moist and buttery apple upside-down cake glazed with caramel. Apples are one of my favorite fruits to bake with, they are super versatile and work well with a lot of flavors.
You can never go wrong with apples and cinnamon baked in a cake. As we know apple and cinnamon are made for each other and the comforting flavors.
This is a great cake to make for a special occasion or to top off a family dinner or holiday meal. Serve warm with a scoop of ice cream or whipped cream.
This Apple Cinnamon Upside Down Cake is packed with flavor from apples, cinnamon and brown sugar. But it’s really easy to make. Everybody loves it, probably it's the best apple cake I've ever made so far.
Not only it tastes delicious but looks so good that no other decoration is needed and this makes it perfect for any occasion or family gatherings. This is a fabulous cake recipe. I made this cake on my Papa birthday that is on 31st Dec 2015 and my cute naughty niece "Aroha" help me to make this cake.
All my family member really enjoyed this cake and it will finished on the same day :P no leftovers left for the next day :D :)
She is so excited while making the cake for her naanu birthday :) and when cake enters into oven for baking, she is always asked me jolly massi when cake will be ready and I am ready to give surprise to naanu..
She is just only 8 years old baby and her passion is also cooking just like me :D :) she is such a sweetheart darling..Let's go to the post..
This cake is for all occasions, any time of year. Any
kind of apples can be used for this recipe. It is guaranteed to make
your mouth water.
This is Martha Stewart cake recipe adapted from here
Let's start the step by step apple cinnamon upside-down cake recipewith photos :-
Preparation time - 30 mins Cook time - 30 mins Total time - 1 hr Ingredients :
Unsalted butter, room temperature - 10 tablespoons Light-brown sugar - 1/2 cup packed Peeled, cored, and sliced into 8 wedges - 3 apples Fresh lemon juice - 1 tablespoon All-purpose flour, (spooned and leveled) - 1 and 1/2 cups Baking powder - 1 and 1/2 teaspoons Salt - 1/2 teaspoon Ground cinnamon - 1/2 teaspoon Granulated sugar - 1/2 cup Large eggs - 2 no Pure vanilla extract - 1 teaspoon Whole milk - 1/2 cup
Preparation Method :
1. Peel apples and sprinkle lemon juice over them. Cut them into wedges, remove the core and slice.
2. Preheat oven to 350 degrees F (180 degrees C). Coat bottom and side of a 9-inch round cake pan with 2 tablespoons butter; sprinkle bottom with brown sugar. Arrange the apple slices in prepared pan in two concentric circles (you might not use all of them). My niece will arrange it.
3. In a medium bowl, sieve the flour, baking powder, salt, and cinnamon....mix together and keep it aside.
4. With an whisk, beat remaining 8 tablespoons butter with granulated sugar until light and fluffy. Add eggs and vanilla essence; beat until incorporated.
Add the flour mixture in three parts and the milk in two, beginning and ending with flour mixture which you seen in above pic.
5. Spoon batter over apples in pan; smooth top.
Bake until a toothpick inserted in the center comes out clean, 30 to 40 minutes. Cool cake in pan on a wire rack, at least 30 minutes.
6. To serve, run a knife around edge of pan, and invert cake onto a rimmed platter.
Happy Cooking and Enjoy !!
Cabbage kofta curry recipe with step by step photos -This dish is a rich curry dish, very popular in North India. I used to click all my main pictures in my home backyard, so the pictures will liked that only..this is my type of style of clicking the pics :D Kofta's are fried dumplings which can be made from different vegetables like Lauki (bottle gourd), carrots, potatoes or even mix vegetables. This particular recipe uses cabbage.
It is quick and easy to make tasty cabbage kofta recipe made with grated cabbage, gram flour and simple ingredients which is easily available in our kitchen. Cabbage kofta's are a wonderful treat to every day lunch/dinner meal. They are vegetarian alternative to meatball. This dish looks so colorful and appetizing that even the people who think that cabbage is such a boring vegetable and do not like to eat traditional cabbage ki sabzi will be tempted to eat.
This dish is under our Foodie Monday Blog hop theme, and we are back with winter vegetables (either desi or videsi), and I am presenting the dishes of our own choices, I selected the Green Cabbage. I love the cabbage but my husband doesn't like it, so I decided this time to make some different dish from cabbage and made this kofta from cabbage.
You will definitely love the taste of this cabbage, the taste is absolutely different from the normal cabbage ki sabzi !!!!! Cabbage kofta can be served with roti, parathas or naan. It also goes well with steamed rice or jeera rice.
Ingredients : For the Cabbage Koftas: Finely Chopped cabbage - 3 cups Besan/gram flour - 1 cup Turmeric /haldi powder - 1/4 tsp Red chilli powder/lal mirch powder - 1/4 tsp Garam masala - 1/4 tsp Carom seeds/ajwain - 1 tsp Dahi/curd/yogurt - 1 tbsp Pinch of Asafoetida/hing Pinch of baking soda (optional) Salt to taste Water or as required Oil for deep frying For the Gravy: Finely chopped medium size tomatoes - 3 nos Finely chopped large size onion - 1 nos Crushed ginger - 1/2 inch Crushed garlic - 2 to 3 cloves Black cardamom/badi elachi - 1 no Green cardamoms/chotti elachi - 2 no Cinnamon/dal chini - 1/2 inch Cloves/laung - 2 to 3 Bay leaf/tej patta - 1 Turmeric powder/haldi - 1/4 tsp Red chilli powder/lal mirch powder - 1/4 tsp Coriander powder/dhania powder - 1/2 tsp Olive oil or butter - 2 tbsp Crushed kasuri methi/dry fenugreek leaves - 1/2 tsp Water - 2 cups Cream - 1tbsp (optional) Salt to taste
Preparation Method : Preparing the cabbage kofta's: 1. Inmixing bowl, take the finely chopped cabbage, ajwain/carom seeds, turmeric powder, red chili powder, garam masala powder, asafoetida/hing, curd/yogurt and salt.
2. Add besan/gram flour & baking soda and mix well. Keep the cabbage mixture aside for about 25-30 mins. The kofta mixture would have become moist as the cabbage would release its juices.
3. If the mixture looks dry, then you can add some water. If its too moist and batter like, then no need to add any water. I added about 1/4 cup water....stir very well.
4. Heat oil for deep frying the cabbage koftas in a kadai. Make a small balls of batter and fry the kofta till crisp and golden in medium hot oil.
5. Drain the cabbage kofta's on paper towels to remove excess oil and keep aside.
Preparing the curry/sauce/gravy: 1. Heat a 2 tbsp olive oil in a kadai, first add the bay leaf, black cardamom, green cardamoms, cinnamon and cloves. fry the whole spices till fragrant.... about 10-15 seconds.
2. Add the chopped onions and fry till the onions get golden.
3. Add the crushed ginger-garlic and saute till the raw aroma of the ginger-garlic goes away. Add the tomatoes and all the dry spice powders - turmeric powder, red chili powder, coriander powder.
4. Stir and saute till tomatoes soften and oil starts to leave the sides of the mixture.
5. Let this mixture cool and then grind this saute onion-tomato mixture with some water to a smooth paste with about 1/2 cup water.
6. In the same pan, gently heat about 1 tbsp oil or butter. Add the ground masala paste and stir with the oil.
Immediately add 2 cups water and again stir well.
7. Add salt & simmer the mixture till it thickens a bit and reaches a medium gravy consistency. Make sure the curry should be cooked well.
8. Then add cream(its optional) and add the crushed kasuri methi & stir again. Switch off the fire.
Note*- If serving immediately, then add the cabbage koftas. if serving later, then reheat the curry/sauce and then add the cabbage kofta.
9. Serve the hot cabbage kofta curry goes with rotis, naan and steamed rice or jeera rice. Garnish with coriander leaves before serving the cabbage kofta.
You can check my video of "How to make Cabbage Kofta on Youtube"
Happy Cooking & Enjoy !!
Wishing everyone (my followers, friends & readers) a happy, healthy and blessed New year 2016. Matar chaat is one of the popular street food of North India specially in Delhi and Amritsar. You might see many street vendors selling matar kulcha on roadside or even outside schools and colleges.
Peas are soaked, boiled, tempered with Indian
spices and then garnished with onion, tomatoes and green chilies. Little bit of tamarind chutney is
added to make it more tangy and spicy. This is one of my favorite chaat recipe with Kulcha.
This is another very popular street food that comes very close to matar kulcha is amritsari chole. Chole is a punjabi recipe of white chickpeas curry served with fried bread known as poori.
The word matar in Hindi means peas. In this recipe the peas that are used are dried white peas. These peas are light brown in color, same as chickpea color.
The matar chaat has a semi thick consistency with a tangy taste and flavorful savory dish. This is best accompaniment with Kulcha(Indian bread) which is already posted on my blog last year you can check it by clicking on the kulcha.
If you don’t have kulcha then you can eat the matar curry with naan too. You can also have the matar plain without any accompaniment.
This matar recipe is adapted my Mom's kitchen, she is
used to prepare at home only.
During my childhood days street food hawkers carrying hot and spicy matar chaat in a big brass pateela were a common sight outside schools, on the road sides, in the market just by the roadside.
Chaat dishes are so delicious that they make you smack
your lips and lick the plate clean. :) :D They taste so delectable that you’ll fall in love with this savory chaat recipe.
In India, chaat is often sold by street hawkers, specially in the noon or evenings. You can see people standing all around a Chaat Waala's cart, eating and licking their plates.
Let's begin step by step lip smacking matar chaat recipe with pictures. Ingredients :
Dry peas (matar) - 2 cups [soaked in water overnight] A pinch of asafoetida (hing) Chaat masala powder - 1 tsp Roasted cumin powder/ bhuna jeera - 1 tsp Garam masala powder - 1/2 tsp Red chilli powder - 1/2 tsp Dry mango powder/ amchoor - 1/2 tsp Cumin seeds/jeera - 1/2 tsp Tamarind pulp - 2 tbsp (optional) Salt to taste Oil - 2 tbsp
For Toppings & Garnish: 1 small onion, finely chopped 1 medium sized tomato, finely chopped 1 green chili, slit or chopped 1 lemon, quartered Some coriander leaves
For the kulcha please refer to the kulcha recipe here.
Preparation Method :
1. Drain water from the soaked peas. Rub and wash again to discard any white skin.
Put them in a pressure cooker. Add 1 1/2 cups water. Pressure cook on high heat till two whistles and reduce heat and let it cook for 15 minutes. Remove from heat and let the pressure come down by itself.
2. Strain the peas to discard any water. Remove any of those thin white skins. Leave them in the strainer. Mash the peas with the backside of a karchi.
3. If using dry tamarind, soak in 1/4 cup of water, microwave for a minute, mash and strain to get tamarind water.
4. To prepare the matar, heat 2 tbsp oil in a kadai. Add cumin seeds. Remove from heat.
Add asafoetida, salt, and all the other masala's - chat masala, roasted cumin powder, garam masala powder, red chilli powder and dry mango powder. Return to heat and stir for 30 seconds. If using tamarind water, add it here.
5. Stir and immediately pour this mixture into the cooked matar/peas or add the cooked matar to this mixture.
Switch on the fire and heat through the matar for 3-4 mins.
6. Serve matar kulcha in bowls or plains. Top with onions, tomato, coriander and chilies. Squeeze some lemon juice on top and mix lightly. Serve with kulchas or naans.
