COOKING KRIYA

As elders say everything has to start on a sweet note.So here is my first post with a sweet note...i mean a sweet recipe Pineapple upside-down cake.I am a bit of a health freak so my first recipe is definitely a dessert but a healthy one.

This one i tried from http://www.marthastewart.com/ - a light pineapple upside down cake but with made a little bit of changes by making it eggless and reduced the quantity of plain flour.The cake came out perfectly.It was a healthy treat and a sure keeper.

Ingredients:
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Vegetable Oil --1/3 cup

Brown sugar(packed) --1 cup

Pineapple --1 small

Plain flour(maida)(leveled) --3/4 cup

Wheat flour(atta)(leveled) --3/4 cup

Baking powder --1 & 1/2 tsp

Baking soda --1/2 tsp

Salt --1/2 tsp

Buttermilk --3/4 cup

Flaxseed powder --2 tbsp

Vanilla extract --1 tsp

Water --6 tbsp

Method:
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1) Preheat the oven @ 180*C .
2) Grease a round 8"inch baking dish with oil and line with a strip of parchament paper.Brush the paper with oil.

3) Sprinkle bottom of the baking dish with sugar (1/4 cup) & arrange the pineapple pieces in a single layer on top of the sugar layer.

4) Mix 2tbsp of ground flaxseed with 6 tbsp of hot water and keep it aside for 10-15 mins.

5) Mix together in a large bowl plain flour,wheat flour,baking powder,baking soda & salt.

6) Mix buttermilk,flaxseed mix ,vanilla extract,oil and remaining 3/4 cup sugar.Add to this the above flour mixture one tbsp at a time and combine everything well in clock-wise direction only.

7) Pour in the batter over the pineapples in the baking dish and tap gently and smoothen the top.

8) Bake the cake @ 180 degree C for 50 mins .Allow it to cool for 20 mins and your cake is ready.

9) Serve it hot or cold.Enjoy!!

Notes:
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• if you want to use eggs replace the flaxseed mix with 2 eggs.
• used curds instead of buttermilk i.e., i mixed around 1/2 cup curds with water to get 3/4 cup buttermilk.
• Used sunflower oil.
• Can use 1 cup plain flour and 1/2 cup wheat flour as per the original recipe.
• Used double acting baking powder.
  

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