Tag Archives: rich

Caramel Apple Upside Down Cake


Happy New Year 🙂

Special day calls for a special dessert. Caramelized Apple Upside down cake is a perfect dessert for welcoming a new year:-)

Recently I had Pineapple upside down cake and was so tempted to the try it in home. Since I didn’t have pineapple, I thought of using apple for my cake. When I searched for the recipe I found upside down cake recipe in “Laura in the kitchen” channel. Followed her recipe with few changes


For the caramel:

Light brown sugar – 1/3 cup

Butter – 4 tbsp

Cinnamon powder – 1/8 tsp

Apple – 2,  peeled, cored, thinly sliced

For the cake:

All-purpose flour – 1 cup + 1/3 cup

Apple – 1/4 cup, peeled, cored, finely chopped

Baking powder – 1 tsp

Nutmeg powder – 1/8 tsp

Cinnamon powder – 1/4 tsp

Salt – 1/4 tsp

Brown sugar – 1 cup

Butter – 1/2 cup, melted in room temperatures

Eggs – 2

Vanilla extract – 1/2 tsp

Milk – 1/3 cup



  • Preheat oven to 350°F. Add parchement paper to the  baking tray and grease it with butter/cooking spray. In a saucepan melt butter over medium heat until melted. Add the brown sugar. Bring it to a boil and remove from heat. Pour into the bottom of the greased pan. Arrange the apples circularly over the brown sugar mixture

apple upside down cake

  • Seive flour, baking powder and salt 2-3 times and keep aside.In a large bowl, beat sugar and butter on medium speed until fluffy. Add eggs and vanilla and beat till mixture becomes pale. Add milk and mix well

apple upside down cake1

  • Add flour in small portions and gently mix without beating heavily. Add chopped apples and transfer the batter over apple layer; spread evenly

apple upside down cake2


  • Bake for 35-40 minutes or until toothpick inserted in center comes out clean. Cool for 10-15 minutes and invert gently. Run knife along the edges of the cake and flip upside down on a pan


My Notes:

  • Instead of apple, pineapple, peaches and any firm fruits can be used
  • Few drops of lemon juice can be added to prevent Chopped apple from turning brown when kept for a long time
  • Instead of baking them in a cake pan, can also bake them in muffin tray for individual serving
  • Cake tastes great with whipped cream. Beat whipping cream on high until soft peaks start to form, and add sugar
  • Self  raising flour can be used instead of all purpose flour and baking powder
  • Wheat flour can be used instead of all purpose flour

Malai Kofta


Malai kofta is my sister’s favorite dish. I still remember those days, when we went to restaurants, she used to order butter Naan and malai Kofta most of the times. Rich creamy gravy creates so much addiction. Have tried both white and red gravy, but white gravy is my personal choice. I happened to see  Harpal Singh‘s video in youtube, and inspired from his preparation, here is my version.


Paneer Kofta – 10

Onion – 1 big, roughly chopped

Green chilli – 1 (Adjust according to your taste)

Cashewnut – 3 tbsp

Cardamom – 2 pods

Cinnamon – 1/2 piece

Fennel seed powder – 1/4 tsp

Ginger garlic paste – 1 tsp

Milk – 1/3 Cup

Butter/Oil – 2 tbsp (I used 1 tbsp oil and 1 tbsp butter)

Cardamom powder – 1/4  tsp

Salt – as needed

Pepper powder – 1/4 tsp

Heavy  cream/ Fresh Cream – 3 tbsp

Chopped nuts – 1 tbsp (Optional) to garnish


  • Add about 1 cup of water to a pan and bring water to boil. Add chopped onions and cook them. Strain the water and cool the onions. Once the onion comes to room temperature, blend them into a fine paste without adding water


  • Add water to the pan again and bring water to boil. Cook the cashew and cool. Blend them into a fine paste by adding little water
  • Add oil and butter to the pan, when the pan is hot, add cinnamon, fennel seed powder and cardamom, and  sautĂ© for ½ minute.
  • Add  onion paste and ginger garlic paste and saute for 3-4 minutes


  • Add cashewnut paste and continue to sautĂ© for 2-3 minutes


  • Add milk and 1/2 cup of water. When the mixture comes to  boil, add  heavy cream and green cardamom powder


  • Place the koftas in a serving dish and pour the gravy over the Kofta (Make sure the koftas are in room temperature, else they will break)