PINEAPPLE UPSIDE DOWN PRESSURE COOKER CAKE

1Here we go. The most awaited recipe. The pineapple upside down cake defeated another one of my fears. My office colleagues loved it very much. I was scared to try this recipe in pressure cooker since it involved fruit in direct contact with the pan and not pureed in the cake batter. Hence after much speculation I decided to go for it and wow it was super duper hit.

2People loved the pics. People who tasted the cake gave me good reviews. Some said this was the best cake amongst all the cakes I made so far. Some got inspired to make it at home.

3When you get such good reviews who won’t be motivated to try more. It helps me to keep going. I had prepared this cake at midnight after putting my son to sleep. And my son woke me up at 4 AM. So the next day I was dull and tired. But the awesome feedback, the smiles and the happiness the cake brought to my friends and colleagues compensated all the lost sleep.

4Recipe Source here

5Do try this very simple cake. Yes it is simple. Go ahead. Overcome your fears and hesitation.

INGREDIENTS:

Pineapple – 2- 3 pieces

Cherry – 8-10 pieces (i used cherry soaked in sugar syrup)

Flour – 1 cup

Egg – 1

Butter – 100 gm

Salt – 1 pinch

Sugar – 3/4 cup

Milk – 1/2 cup

Baking Powder – 1 tsp

Vanilla Essence  – 1 tsp

For Sauce :

Jaggery – 1/4 cup

Butter –  2 tblspn + for greasing the pan

Water – 2 tblspn

6INSTRUCTIONS:

  1. Take flour, baking powder and salt and sift it. Keep aside for use.
  2. Take cake pan and grease it well with butter.
  3. In a pan add jaggery, butter and water and melt everything. Do not boil it.
  4. Pour this sauce in the greased pan.
  5. Place pineapple slices on the sauce.
  6. In the remaining space/ gaps place cherries.
  7. Take pressure cooker and place a stand in it.
  8. Put it on medium flame for heating.
  9. In a bowl beat together butter, sugar and vanilla till fluffy. Takes around 1-2 minutes if beating with hand.
  10. Add in egg and beat till fluffy. Takes another minute.
  11. Add half of the flour and fold in.
  12. Add milk and mix well.
  13. Add remaining flour and fold in the batter.
  14. Pour this batter in the cake pan on the pineapple- cherry pieces.
  15. Place the cake pan slowly on the stand in the pressure cooker with the help of tongs.
  16. Remove the gasket (round black ring) and the whistle from the lid of the pressure cooker.
  17. Close the pressure cooker.
  18. Bake the cake for 40-45 minutes on low flame or till a knife inserted comes out clean.
  19. Once done, remove from cooker and let it cool down completely before removing the cake from pan.

8TIPS:

  1. Do not over fill or fill the batter till the rim of the pan. Or else it will rise and burn at the edges.
  2. It is advised to check the cake at around 30 minutes to check if it is done. If not then close it again for 10 minutes.
  3. Be very careful and make use of mittens and tongs whole lowering or pulling up the pan.
  4. My pressure cooker is 5 Kgs hawkins.

7

 

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DATES WHEAT SUGAR-FREE EGGLESS CAKE

4You know how some things holds so much meaning. Take for example months. Some months are specifically known as celebration months. December is very nostalgic month for me. Where I was born and brought up, December was cold. It meant carol singing competition in schools and church. It meant sweet aroma of home made delicacies. It also meant late night prayers at church. It also meant late night carol and Santa group visiting our houses. It meant late night Xmas tree decoration. I am sure you too have fond memories of December , Christmas and New year.

I made this cake for 2 reasons:

When my mom came to know that I had started baking cakes, she asked me for a cake that she can try too.

One of my friend mentioned that her son could not have artificial sugar due to health reasons hence she wanted to give him a sugar-free cake. 3

Few people have asked me the difference between Baking Soda and Baking powder. Let me explain it in my next post. Due to shortage of time I could not elaborate it here.

Just glance over the ingredients. Are you surprised? This is the most healthiest cake ever. Do try it and let me know how it turned out. 5678910

INGREDIENTS:

Dates – 18-20 ( I used Doha Dates)

Milk – 1 and 1/4 cup (I used skim)

Wheat flour – 1 cup

Oil – 1/2 cup (I used Olive)

Baking soda – 1 tsp

Baking Powder – 1/2 tsp

Butter for greasing pan

Chopped nuts – 2 tblspn ( I used cashew and almond)

INSTRUCTIONS:

  1. Soak pitted dates in milk for at least 1 hour.
  2. In a blender blend the dates and milk. (Blend finely if you don’t want dates pieces in cake)
  3. Sieve together in a bowl wheat flour, baking soda and baking powder.
  4. Add in oil and mix well.
  5. Add the dates- milk mix and fold in properly.
  6. Heat a pressure cooker with a stand inside.
  7. Place a baking paper in cake pan.
  8. Grease the pan and paper with butter.
  9. Pour the batter inside the pan.
  10. Sprinkle some chopped nuts at top (optional)
  11. Place the pan on the stand in cooker.
  12. Remove the gasket ( round ring) and whistle from the pressure cooker lid.
  13. Close the lid of the pressure cooker and bake on low flame for 30-40 minutes or till the knife inserted comes out clean.
  14. Remove from pressure cooker once baked and let it cool down.
  15. Once cooled remove from pan and cut into pieces. 12

Enjoy.

 

 

 

CHOCOLATE BROWNIES IN PRESSURE COOKER

3Hey There. Happy Children’s there. You may be wondering why I am wishing you children’s day. Well I believe we all should keep the child inside us alive. And you may also ask where I have been for last few days. Well I have not been keeping very well and I had lots of professional and personal commitments. So I thought to given my blog a rest. And what a good day to restart blogging than on Children’s day.

Chocolate and children go hand in hand. I never saw any child who does not likes chocolate. And if it is chocolate brownie then all the more better. This is a chocolate fudge brownie that I baked in pressure cooker.

It is super simple. Just mix everything and let it bake. The only hard thing to do is to wait till it cools down to cut and enjoy. As you see my pieces are not very sharp since I cut it when it was hot as my little one wanted to taste it immediately. I would suggest you to wait until it has cooled down properly and then cut.

2Recipe Source here

INGREDIENTS:

All purpose flour/ Maida – 1/2 cup

Butter – 1/2 cup

Coco powder – 1/2 cup

Eggs – 3

Vanilla – 2 tsp

Sugar – 1 1/4 cup

Nuts optional

INSTRUCTIONS:

  1. Heat a pressure cooker without lid on high heat.
  2. Melt butter in sauce pan .
  3. Remove from flame and add coco powder, beaten eggs, vanilla, sugar and nuts and mix properly.
  4. Fold in the flour.
  5. Place a aluminium foil in a baking pan and grease it well.
  6. Place a stand in the pressure cooker.
  7. Pour the brownie batter in the pan.
  8. Carefully place the pan in the cooker with the help of tongs.
  9. Close the lid. Do not use whistle or gasket ( round black ring).
  10. Bake on medium low till 45 minutes or till the knife inserted comes clean. Remove and place it on metal rack carefully.

Enjoy after it has cooled down completely. Yup it was loved by my office friends.

1

 

MOIST CARROT WHEAT PRESSURE COOKER CAKE

Hey There. How have you been? Its been a week since I posted any recipe. I have been very busy professionally and personally. However hard I tried to squeeze in time for my blog I just wasn’t able to. Exhaustion also demanded that I put aside my blog for few days.

4Anyways here I am back with a yummy sweet treat. This recipe is for vegetarian friends who loves cakes. And this is completely healthy version. Wheat flour, olive oil and carrots. That combination may sound appealing but does it sound yummy. Know for yourself and try this super simple cake. Again this is pressure cooker baking.

Chocolate cake had egg in it which means many people could not have it. Hence, I promised I will soon try complete veg version. And they loved it. The omission of maida was a added bonus. The cake is so moist that it just melts in the mouth.

6Recipe Source here

INGREDIENTS:

whole wheat flour (I used regular atta) – 2 cups
Cinnamon – 1 tsp
Brown sugar – 2 cups or Normal Sugar – 1.5 cups
Baking soda – 1.5 tsp
Baking powder – 1/2 tsp
Plain yogurt – 1 cup
Water – 3/4 cup
Vegetable oil – 1/2 cup (I used Olive oil)
Grated carrots – 1 cup

INSTRUCTIONS:

  1. In a bowl mix together wheat flour, sugar, cinnamon, baking soda and baking powder.
  2. Take another bowl and whisk curd, water and oil.
  3. Whisk the wet mix into the dry mix till smooth.
  4. Fold in the grated carrots.
  5. If you want cupcakes then pour the batter in greased cupcake moulds till 3/4 and bake for 30 minutes on low-medium flame till done.
  6. If you want cake then pour the batter in greased cake tin and bake for 25-30 minutes on low-medium flame till done.

NOTES:

  1. Before baking it is necessary to pre-heat the pressure cooker. Just heat the pressure cooker on high for 2-3 minutes.
  2. If making cup cakes then on the stand place a plate and place your cup cake moulds in. Remove the gasket (black rubber ring and whistle) from the top of pressure cooker and close the pressure cooker. Bake.
  3. If making cake then on the stand place the cake tin directly. Remove the gasket (black rubber ring and whistle) from the top of pressure cooker and close the pressure cooker. Bake.
  4. When in doubt check your cupcake/ cake after 15 minutes by inserting a toothpick. If it comes out clean then your cake is done.
  5. Do not de -mould until the cake has cooled down.
  6. Greasing the mould and tin properly is crucial.img_1043125

Enjoy.  Do let me know if you have any comments, feedback or queries.

CHOCOLATE BANANA CAKE

1Hello Readers. How are you? Are you eating well? And most of all are you enjoying cooking now a days? Well I am. I am glad to share tried and tested recipes here and when I hear from you that it was successful it boosts my confidence to try more. Today’s recipe is super quick, super moist and super delicious banana chocolate cake.

I know you would rather like to jump directly to the recipe but I would anyways narrate the story behind me making this cake. So after this tiresome day in office while I was travelling home I realized that there is no snack left in house to pack it in my son’s tiffin box the next day. That’s when I started planning and searching, when I thought why not make cup cakes that I have been yearning to try from so long now. Hence I decided to try this recipe.

3As I mentioned in my banana pancakes post that I had got lots of bananas from home. Thankfully I have wasted none. Some I shared and some I used in dishes like this one.

I got this cake to my office and everyone just loved it. So do try it out. It won’t take much of your time and the end result will be finger licking good. Ohh I forgot to tell. Those who are non-bakers and have not baked in oven this recipe is just for you. This cake is baked in pressure cooker in ten minutes.

I hope the below picture gives you an idea of how fluffy and soft the cake was.4

INGREDIENTS:

Bananas – 3 ripe ( I used palan thoda)

Oil – 1/2 cup (I used Olive oil)

Eggs – 2 small

Sugar – 1/2 cup

Cocoa Powder – 3 tblspn

Flour/ Maida – 225 gms

Baking Soda – 1 tsp

INSTRUCTIONS:

  1. Take a bowl. In that bowl sieve flour, maida and baking soda.
  2. In another bowl beat eggs lightly.
  3. Add oil to it and mix properly.
  4. In a blender add chopped bananas and blend till smooth. (Optional : if you want chunky bits in cake then you can just mash the bananas with fork)
  5. Add the banana mixture in the flour mixture.
  6. Add the egg + oil mixture to the flour mixture.
  7. Add sugar and start folding with a spatula.
  8. Fold properly till there are no lumps and the batter is smooth.
  9. Place a small stand in pressure cooker and pre-heat the pressure cooker on high heat for 5 minutes without lid.
  10. Grease a cake tin properly with butter.
  11. Pour the batter in the cake pan. Pour only till 3/4 of the pan.
  12. Holding the pan with both hands, lightly tap the pan on the counter top to release any air bubbles in the batter.
  13. Now carefully place the pan on the stand in the pressure cooker.
  14. Close the lid. DO NOT use gasket (black ring) or the whistle.
  15. Bake on high flame for a minute.
  16. Then lower the flame to medium low and bake for 10 minutes.
  17. Open the lid and insert a knife, spoon or toothpick to check if the cake is done.
  18. Decorate as you like.

I had also made these cute cup cakes for my son’s tiffin. Do try and let me know if you liked this recipe.  56

MULTI GRAIN PRESSURE COOKER BREAD

Have you heard the story of the spider who tries to weave his web. He falls down umpteen number of times but still stands up and tries again until he builds up a beautiful web.

You may be asking why am I narrating this kids story. Because these stories are what prepares you for life. I have been wanting to bake breads, biscuits at home. But because of ‘n’ number of times my microwave has tripped of my meter as soon as I put it in convection mode, I was almost dejected. Still a voice deep down my heart convinces me to try again. In a pressure cooker. So I got up searching and found a recipe. Yay. But is that it? Again I struggled to pull up my guts to try. You know how saddening is the feeling when you make something from all your heart, energy and ingredients and when it flops to just discard it.

So last weekend, I was preparing my mind to try this recipe. I read the recipe many times. Saturday went by. Then Sunday by afternoon after finishing other chores, I was again deciding whether I should go for it. Then somehow on a whim I decided to go for it.

The original recipe asked to place the bread pan on a closed bowl full of water in the pressure cooker filled with water. So when the water started boiling and the bowl started tilting and making noises I got scared. I tried adjusting the bread pan but it was shifting from one of the cooker to the other. I thought this isn’t gonna give even cooking. Frustration seeped in and I switched off the flame.

But somehow I was reluctant to let it go. After all I was doing it for my family and my son. So I removed the bowl and placed a small stand and on it placed the bread pan. And tried to bake with fingers crossed. I was walking from hall to kitchen waiting for 20 minutes to be over and finally see the end product.

And the end product was successful. Yay. Next time I am gonna bake a completely healthy wheat bread and take more pictures so it is easy for your experience.

So go ahead and give it a try. Ping me or comment if you have questions. Happy to help.

It is okay if you do not have bread loaf pan (rectangular). If you have regular cake pan that fits properly inside your cooker that would do too.

img_0525INGREDIENTS:

All purpose Flour/ Maida – 150 gms

Wheat flour/ Atta – 100 gms

Oats Flour – 50 gms (powder the regular quick cooking oats in blender)

Olive Oil/ vegetable Oil – 3 tsp

Baking powder – 1 tsp + 1/4 tsp

Sugar – 1 tsp

Salt to taste

Water as required

Butter as required

INSTRUCTIONS:

  1. Sieve maida, wheat flour, baking powder into a bowl.
  2. Add oats flour, sugar and salt and mix well.
  3. Add olive oil and mix well.
  4. Using little bit of water knead it to a dough. Don’t overwork the dough. It should not be sticky nor it should be very dry.
  5. Shape it in a bread loaf form.
  6. Grease your pan with butter and place the bread loaf in.
  7. Heat your pressure cooker with 2-3 cups of water. (Based on your stand size and your pressure cooker. The water quantity should be such that it should boil till your bread it baked and not get completely evaporated. )
  8. Place your stand inside the pressure cooker such that the stand is just submerged.
  9. Keep the pressure cooker on high flame.
  10. Wait for 2 minutes.
  11. Now place your bread loaf pan on the stand. (be very careful while placing or removing the pan as to not burn your hands. Make use of mittens or tongs)
  12. Take the pressure cooker lid and remove the gasket (it is the black rubber ring). Also remove the whistle.
  13. Place the pressure cooker lid on and bake on high heat for 20 minutes.
  14. After 20 minutes open your pressure cooker and insert a spoon or knife. If it comes out clean it is baked.
  15. Switch off and bring out the pan to cool.
  16. Let it cool completely before slicing it.

TIPS:

  1. After the bread is baked the top will look like it is gooey from top. Don’t worry after it is cooled it will look fine.
  2. Since it was my first attempt I did not add nuts or dry fruits.
  3. Keep watching on the pressure cooker. If the slight hissing sound from the whistle nozzle disappears that means the water in the pressure cooker has evaporated and the bottom may start burning soon. Open the pressure cooker and add some water in that case.
  4. The brown crust will not be achieved in this type of baking. But in any case most people don’t like them.

Do try it and let me know how it turned out. Next time I am planning to avoid maida and include banana. Do tune in.img_0526

PS: I am not very happy with the pictures. Next bread recipe I will include more and good pictures.