Eggless upside down Pineapple Cake (Pressure Cooker Style)

pineapple cake

Because I no longer have an oven has made me think of alternate ways of baking a cake. This tool is easily available in every household and is used on a daily basis by everyone – yes, a Pressure cooker came to my rescue and let me cook a home-made cake.
Also, In India, my family doesn’t use eggs. So, if I wish to make and eat a cake – it has to be an eggless one. So I went ahead in trying my hands on baking an Eggless Upside-down Pineapple Cake. An upside down cake is special as fruits retain the same shape and colour and this adds to the beauty of the cake

Without further ado, let me take you to the recipe of Pressure – cooker style Eggless pineapple upside down cake.

Preparation time: 20 – 30 minutes
Cooking time: 45 to 60 minutes

Ingredients –

Maida – 2 cups
Baking powder – 1 teaspoon
Baking soda / cooking soda – 1/2 teaspoon
Butter – 1/2 cup (melted)
Powdered sugar – 1 to 1.5 cups
Curd – 3/4 cup
Milk – 1/2 cup
Pineapple rounds – 5
Pineapple syrup – 2-3 tablespoon [ I used canned fruit so the liquid in which pineapple pieces were there was used here]
Brown sugar – 2 tablespoon
Water – 2 tablespoon

Recipe –

1. Take your cake pan (preferably stainless steel or aluminum – please do not use nonstick utensil for pressure cooker style) of a size whose sides don’t touch the pressure cooker’s sides. Add brown sugar and water. Heat it over a medium flame till the sugar caramelizes. Set aside to cool.

2. Meanwhile , take a bowl and add in Maida, baking powder, and baking soda ( if using self-rising flour then omit the use of baking powder), and give it a mix.

3. Make a well in the middle and add butter and mix.

4. To this, add yoghurt and mix well.

5. Add in the powdered sugar and mix evenly.

6. Slowly add in the milk and mix till it get a not too liquid nor a solid consistency (consistency should be somewhat like idli batter).

7. Finally add in the pineapple syrup, and set aside.

8. In the meantime, dress your caramelized solution with pineapple rounds covering the base of the dish. My dish used 3 full rounds and semi circles of the remaining rounds.

9. Add the prepared cake batter to it. You can smoothen the surface with a spatula.

10. Make your pressure cooker ready (I used 6.5L aluminium cooker) – remove gasket and do not use weight for this. Keep a small stainless steel cup inverted in the cooker. This acts as a stand for our cake dish (it is to ensure that the cake dish doesn’t touch the base of the cooker directly).

11. Do not add water as you are going to bake it and not steam it. If you have sand at home, you can use it in the cooker in place of that cup

12. Preheat the cooker on a high flame for 2 minutes.

13. Now with a tong, keep the cake dish inside and be careful not to touch the cooker parts as they will be hot because of the pre-heating.

14. Cover the lid and bake / cook it on a high flame for starting 5 minutes.

15. Then simmer it and cook for a minimum of 45 minutes to 1 hour.

16. Please keep checking in between by inserting a knife in the middle. If it comes out clean – your cake is ready.

Once the cake is done, take it out with care and let it cool for 15-20 minutes.

just out from cooker

17. Slowly insert the knife around the outer circle and try and invert it onto a plate.

18. When inverted, your pineapples shine at the top. Your (pressure cooker style) eggless pineapple upside down cake is ready to serve.

upside down p cake

Enjoy and dig in as your meal is ready!!

It is best served when warm. You can serve it with vanilla ice cream or whipped cream also. Or else enjoy it on its own.

Comments and suggestions are welcome!!

Happy cooking!!

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Punjabi Kadhi

pkadhi

The name itself tells you where the dish is from. I have had this a few times in my childhood but never got to cook it as it involves deep-frying. My sister makes this regularly (The fact that she is married to a Punjabi might be the reason). Anyway, I finally got around to cooking it some time back.

The best thing about the dish is the flexibility of the pakoras – You can make it with onion, or with mix veg, or with potato, or with spinach. I used spinach as my son loves spinach. What better than what he loves.

Made this for the first time, but I must say, it came out awesome and we all enjoyed it. So, without further ado, I am getting to the recipe so that you can also fill your kitchen with the aroma of this dish.

Makes: 2-3 servings

Ingredients For the Spinach Pakoras –

1/2 cup gram flour/besan
1/2 cup chopped spinach
1/2 teaspoon red chili powder
1/2 teaspoon turmeric powder
1/2 teaspoon baking soda
Oil for deep frying

Ingredients For the Kadhi-

3/4 cup of gram flour
1 cup of thick yogurt
2.5 cups of water
2 onions finely chopped
1 teaspoon of grated ginger
1 teaspoon of turmeric powder
1/2 teaspoon of red chili powder
1/2 teaspoon coriander powder
1/4 teaspoon garam masala powder
1/4 teaspoon of cumin seeds
1/4 teaspoon of mustard seeds
1/4 teaspoon of fennel seeds
1/4 teaspoon asafetida
2-3 whole dry red chilies
1 tablespoon of ghee or oil
1 tablespoon of freshly chopped coriander leaves
Salt to taste

Method for Pakora’s –

1. Heat oil for deep frying in a small deep frying pan, so there is less wastage.
2. Add water little by little and mix all the ingredients for the pakora until it forms a smooth batter.
3. Once the oil is ready for deep frying, drop the batter by spoon-full (about 1 tablespoon) into the oil.
4. Add the remaining portions of the batter one by one in batches.
5. Remove from oil when the pakoras have become medium brown and crisp.
6. Drain on a paper towel or absorbent tissue. Keep aside.

Method for the Kadhi –

1. Whisk the yogurt, gram flour, water, asafetida, chili powder, turmeric powder, coriander powder, garam masala powder and salt until well-blended.

2. Heat ghee / oil in a large sauce pan; add cumin seeds, mustard seeds, fennel seeds and the whole red chilies. Allow them to crackle. Add the onions and ginger and sauté until onions turn golden and tender.

3. Turn the heat to low, and gently add the yogurt mixture into the sauce pan. Use caution as ingredients tend to splash around. Allow the mixture to boil on medium high heat for a few minutes. You will see the kadhi has thickened. Stir occasionally to keep it from sticking to the bottom. The kadhi has to be of pouring and smooth consistency. It should have a shine to it.

4. Add the pakoras into the kadhi mixture and simmer for about 5 minutes again stirring occasionally to keep it from sticking to the bottom.

5. Transfer the kadhi to the serving bowl. Garnish with chopped coriander leaves and serve hot with steaming hot white rice or pulav.

Enjoy as your meal is ready!