February 24, 2014

Eggless Pineapple Upside Down Cake | Fruity desserts

Oh ! This was in the making for so many years now. When I got the recipe from various sources, used to run out of flour. When I had flour, it wasnt the pineapple season. And then the fear of whether this would turn out to be as good as I thought it would be rantled on and on. 

Till I conquered my fears with this recipe that I tweaked a bit, and my family loved it a lot. In retrospect, I know I should have made this earlier, but guess good things come to those who wait ! Eh eh :)

Lets get cracking as I send this over to Blogging Marathon's Fruit Based Desserts theme. Stay tuned for what's dished up in this theme over the next two days.. Till then, give in to the temptation and make yourself a batch of this luscious looking cake and enjoy a yummy post-dinner dessert :-))

Prep time : 15 mins ; Baking time : 25-30 mins ; Makes : Approx 350-400 gm cake


For the Pineapple Layer - 

  • Thickly cut pineapple pieces (fresh or canned) - 6 to 7 
  • Brown Sugar (increase it to 1/2 cup if the pineapples arent fully ripe) - 1/3 cup
  • Butter - 1/4 cup (softened)

For the Cake dough -

  • All Purpose Flour (APF) / Maida - 1 1/2 cups
  • Wholewheat flour - 1/2 cup
  • Aerated water (Plain Soda) - 1 cup
  • Butter - 1/3 cup
  • Olive  Oil - 1/4 cup
  • Condensed Milk - 3/4 cup ( I ended up using a little less than this)
  • Baking Soda - 1 tsp
  • Baking Powder - 1 tsp
  • Salt - a pinch
  • Pineapple essence - 1/4 tsp (I didnt add)


(A) For the pineapple layer :

  1. In a baking dish, slightly grease it and arrange the pineapple slices (cored) as the base. Make sure to cover the entire base of the pan with the slices.
  2. In a non stick pan, melt the butter (for the pineapple layer), and once slightly melted, tip the sugar and bring flame to low. Sprinkle a few drops of water to prevent the sugar from burning and tip this sauce over the pineapple slices (in the dish) the moment it gets glossy (about 2-3 mins).. Dont turn your attention away, the sugar burns really fast).
  3. Tap the pan once or twice to see that the sugar syrup has coated the base of the pan. Set aside

(B) For the cake :

  1. Preheat oven to 175 C / 350 F
  2. In a bowl, Sieve together both the flours, baking soda, baking powder and salt twice over
  3. In another bowl, mix together condensed milk, olive oil, butter and essence (if using)
  4. Add 1/4 cup of the sieved flour mixture and 1/4 cup Aerated water. Whisk well (or if using an electric beater, whisk till the aerated water is absorbed). 
  5. Repeat this process till the flour mixture and soda water get exhausted.
  6. Pour immediately over the pineapples. 
  7. Bake for 35-40 mins till done (Mine was done at 33rd min itself).
  8. Once done,wait for 3-4 mins and invert onto a serving plate (Dont wait for too long as the syrup hardens and it would make it hard for the cake to be inverted without breaking)
  9. Serve warm or at room temperature as it is. Or to make it even richer, serve it with whipped cream or Vanilla Ice Cream

February 4, 2014

Eggless wholewheat Tutti Frutti Cake, a Christmas recipe a tad late :-)) | How to make an Eggless Plum Cake | Plum Cake recipe

Now, who said you need to bake a Christmas cake at Xmas only ? Tutti frutti Cake, Plum cake, Christmas cake - call it what you may, but it brings back memories of dad and sis and me venturing out the Annual Nilgiris Cake Show at Bangalore every year when we were kids, and bringing home a delicious load of these eggless delights...Sinfully rich, yet captivating with the nutmeg and all the earthy spices and goodies it had within its belly. And happy to share that I almost achieved that result and thus creating another memory bag for kiddo :-)) 

Well, I baked it a week before Christmas, but sharing the recipe with you all today coz I went kaput from the blogging space during December. Well, the best part is eating the cake. Even my not-so-a-cake-lover husband helped himself to a few bites, and mom n kiddo loved it too ! And what's more : it has no eggs and no condensed milk. Full of health with wholewheat and dates and brown sugar and tutti frutti, you don't really need a reason to bake this anytime of the year. It keeps well for about 4-5 days under refrigeration. Sending this to BM # 37, and also to PJ who's hosting Baked Treats - Kids Delight.

Prep time : 20 mins | Bake time : 30 - 35 mins | 
Makes : 2 loaves of approx 300 gm each.

Recipe Source : here, adapted with some changes.


  • Wholewheat flour (Atta) - 1.5 cups (you may use Maida / APF too)
  • Dark Brown Sugar - 1/2 cup
  • Butter - 4 TBSP
  • Neutral Oil - 2/3 cup ( I used Canola)
  • Mixed Dry fruits - 1/2 cup ( I used raisins, dates, cherries, tutti fruity)
  • Chopped Cashewnuts - 2 TBSP
  • Baking Powder - 2 TBSP
  • Baking Soda - 1 tsp
  • Orange Zest - 1/2 to 3/4 tsp
  • Orange essence - 1 drop (optional)
  • 1 tsp cinnamon powder mixed with 2 pinches of grated nutmeg
  • Saunth Powder (dry ginger powder) - a generous pinch (highly recommended addition)
  • Salt - to taste (approx 1/2 tsp)
  • Water - approx 3/4 cup (I used a little less than 3/4)

1) Preheat oven to 180 C / 350 F. Grease and line a mini loaf pan or cake pan. I used two 8oz ramekins and got two loaves. Melt butter for 1-2 mins and keep aside
2) Bring the water to boil in a saucepan, and add the dry fruits (Leave out the tuttifruity if using and the sugar) . Simmer for 8-10 mins till the dates have softened and turn slightly mushy. 
3) Once slightly cooled, add the sugar, baking soda, zest and mix a bit. The soda might yield a bit of froth now, but thats ok. Don't mix once it froths
4) In a large dry bowl, sift the flour, baking powder, salt. Add the spice powders and mix well. To this add the chopped cashewnuts, tutti fruit and some glazed cherries. Mix well till the flour coats the nuts and other ingredients.
5) Add the cooled date-liquid to the flour and add the melted butter and oil. 
6) Mix gently till the batter has no streaks of dry flour. 
7) Pour into the prepared cake pans (or ramekins) and bake for 35-40 mins. This cake is slightly denser owing to wholewheat so will take a little longer, keep an eye afte 28 mins. Mine was done at 34 mins (insert a toothpick or fork in the middle of the pan to see if it comes out clean)
8) Let it cool a bit. Transfer to wire rack, cut, cool and enjoy :-)
9) you may aditionally dust it with icing sugar and top with more cherries if desired.

February 3, 2014

Baked Paneer Corn Kebab | Cottage cheese & Corn kebab | Party Snacks

Patties. Tikkis. Cutlets. Kebabs. All interchangeably used, albeit with minor variations but nevertheless palate tickling stuff. I find Tikkis very versatile and reasonably easy to feed my kid with veggies that she wouldnt touch otherwise with a barge pole ! But Paneer !! Ah... thats a totally different story - the princess would eat Paneer everyday without a whimper, and quite likes the texture it imparts - be it in Paneer Gulab Jamun, Palak Paneer, Paneer Tikka Frankie or a Paratha.

By now, I must have all you Paneer lovers out there salivating right? If so, I bet you would love today's post with Paneer and Corn in a delectable tikki - so soft on the inside , almost like silk, and crusty on the outside (well, the paneer- loving genes passed to kiddo from me :D)... Quick to make, its a thorough party pleaser too as you can make the patties well in advance, and just bake them before serving. Do try this out and let me know how you and your family liked it..

Linking this to Blogging Marathon #37 and Baked Treats for Kids, hosted by PJ 

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