Cake House

T his is a very delicious and nutritious recipe. This Cheera / Amaranth is an excellent source of vitamins, minerals and antioxidants. It is available in different colors like green and red. I love this thoran a lot, even more than all other similar dishes. This is an easy side dish with rice. No need of thinking twice, just we can make it without any effort and within minutes, this delicious dish is ready. Ingredients: Amaranth leaves / Cheera - 2bunches Coconut- 1cup Shallots- 2nos Green Chillies- 2nos Turmeric powder- 1tsp Oil- 1tbsp Mustard seeds- 1tsp Curry leaves- few Salt- as required Method: Clean and chop the leaves. Keep it aside. Grind coconut, green chillies, shallots coarsely. Heat oil in a pan. Throw the mustard seeds and when they pop add the curry leaves. Add the chopped amaranth leaves,turmeric powder and Salt. Stir well. Slow the flame and close the lid for about 5min. In this add the ground coconut mixture and mix well. Close the lid and let it cook for another 2 min

                           Happy Easter to all my dear friends. B read sticks are generally crispy and dry pencil sized sticks. The origin of bread sticks goes to around 14th century in the city of Turin at Italy. They are often placed on the table in restaurants as an appetizer. I love bread sticks a lot. Whenever I go to pizzerias, the first thing I order are these bread sticks. Like wise my little one also like these a lot. I thought of making this at home when I saw the recipe in   Suma’s blog. I didn't want the usual buttery bread sticks, these consume very less oil and so I thought of giving it a try. In Suma’s blog she used fresh thyme along with garlic, but here I added carom seeds and oregano. The aroma while they are getting baked in the oven is intoxicating and the house is filled with this aroma.. This is a lovely tea time snack. We can add flavours of our choice. This is the first time I tried baking the bread sticks. These are crusty on the outside, soft and tender

S amosa is a stuffed pastry and a popular snack. This is usually  in the shape of a triangle with a savory filling, which may include potatoes, green peas or ground meat. Size, shape and the filling can vary considerably. We can  make samosas in so many different ways. These are usually served with chutneys. Samosas are always appetizing. This is a snack which is made very often at my home. I learnt this from my old cookery book, which has been my saviour for umpteen times. Sometimes I make this with meat filling also. Initially, I didn’t get the triangle shape correctly. I used to make the dough into cone shape and stuff the filling but later on the whole cone came apart while frying. So this is my own method of making the samosas in perfect triangle shape. Ingredients: All purpose flour / Maida- 2cups Ajwain- 2tsp Salt- as per taste Water- as required Dalda / Vanaspathi / Clarified butter (melted)- 2tbsp For stuffing Potatoes (boiled and mashed)- 3-4nos Carrot (boiled and mashed)- 1n

                           Happy Vishu To All My Dear Friends We all know that Vishu is a festival celebrated all over Kerala. The most important event in vishu is the Vishukkani which literally “the first thing to be seen on the vishu day post waking up”. As I grew up in Andhra, I didn’t now much about this festival. Later on I knew the importance of this festival and how each and every keralite celebrated this with much fanfare and vigor in Kerala. So I thought of making this payasam for vishu as my Husband likes this a lot. All these years I was thinking of making this payasam as a very hectic process of making coconut milk and boiling the gram dal and so on, but actually this is not much tiring and the end result is yummmmy …:) Ingredients: Cheru Payar / Greem gram dal- 1cup Thick Coconut milk- 1cup Thin coconut milk- 2cups Sago- ½ cup Jaggery- 1cup Dry ginger powder- 1tbsp Cumin seeds powder (roasted)- 1tsp Cardamom powder- 2tsp Cashewnuts-  few Raisins- few Ghee- 1tbsp Method: R

I n my holi special post I wrote about my friend who is a great cook. Today I am posting one of her sweet dishes. This one I tasted when i went to a restaurant called “Mast Kalandar” which is a vegetarian hotel and Malpua with Rabdi was served as a dessert with the thali.. The combination is to die for. I was thinking of making it one day and my friend brought it as if she read my mind :-). The taste was excellent and mind blowing. The batter is left to stand for a few hours before being spooned into hot oil to form a bubbling pancake which should be crisp around the edges. The batter can be sweetened as in this recipe or the fried malpuas are soaked in saffron flavoured syrup. this is made popularly during festivals in many parts of India. This can be made either with all purpose flour or with whole wheat flour, but here I am using both i.e 2:1 ratio. Ingredient: All purpose flour / Maida- 1cup Whole wheat flour- ½ cup Sugar- 1cup Milk- 2cups Cardomom powder- 2tsp Fennel seeds- 1tbsp

T his weekend was spent roaming around the malls, dining out, watchin a movie,”Rio”, the movie which my little one watched for the first time in a hall . She (and even we too) really enjoyed watching it because of the colorful animation. So after all this the next day was a lazy day, thinking of what to cook and all. As we dined out the previous day there was so much of curry left so thought of making some easy side dish and landed on this.This is an easy side dish with chapathis, rotis or any rice item. This is a very simple and tasty chicken dish and requires very less time to cook. We can also make this with chicken pieces instead of drumsticks. Ingredients: Chicken Drumsticks- 5pieces Red chilli powder- 3tbsp Ginger Garlic paste- 2tbsp Turmeric powder- 2tsp Salt- as required Pepper powder- 1tbsp Lemon Juice- 2tbsp Oil- To shallow fry Method: Clean and wash the chicken pieces.Drain it and keep aside. Make 2-3 slits. In a bowl mix red chilli powder, turmeric powder, ginger and garlic