Cake House

I have lived almost all my life in various parts of Andhra and naturally I have a special affection towards Andhra cuisine. When it comes to Andhra cuisine and Ramzan time, the first thing that probably anyone would think of is the mouth watering, yummylicious Haleem. Haleem as many of you might know is originally an Arabian delicacy and is said to have been bought to India by the Mughals and is quite special when it comes to Hyderabadi cuisine. I have been looking around for Haleem since past few years, but surprisingly we couldnt get this anywhere in Bangalore. This year I thought of giving it a shot myself and we also heard from one of our friends that Haleem can be ordered online from Pista House in Hyderabad. I thought we will keep this as a backup option and decided to give it a try. I searched around for the recipe and I finally made it and experimented it on my toughest food critics, my daughter and my Husband :-). And to my delight, this turned out to be one of the very few

T hese are also known as wraps or frankies. This is a perfect nutritious snack item for kids. There are different varieties of stuffing we can fill in these wraps like paneer or chicken stuffing. Adding paneer is an easy way to make a dish more festive. There are different variations in making this kathi roll in different parts of India. It is said that, ‘kati’ is known as stick and the roti or flat bread is stuffed with tasty stuffings and rolled in the shape of  a cigar  that makes it easy to eat. These are versatile enough to be served at any time of the day. I got the idea of making this when one of my friends suggested to make this as an evening snack for my little one and also after breaking the fast this will be a filling meal. So I thought why not I try this and here it is now in my blog. We can use any variety of sauces as a spread but as I didn’t have time, I added red chilli sauce (which was too spicy :-))  Ingredients: for chapathi: Wheat flour- 1cup Maida- ½ cup Oil- 1t

T his is a combination of spicy Chickpea curry and fried bread called batura. This is a heavy breakfast item and  a popular street food which is very popular in northern parts of India. This is also called as chole poori as the batura resembles a poori. This has been my all time favorite restaurant food. When ever we go out for dinner, I order these without thinking about the calories :-) Though it is a  heavy junk food item, this is so yummy.  After my marriage when I came to Banglore I tried this in a restaurant and from then on I haven't stopped ordering this whenever we go out. My Husband gives a big NO to this as this is very rich and highly fattening. Now  a days I make this at home but very very rarely. This time I thought of making this for iftar as this will be  a whole meal for dinner.  In restaurants we will be getting big baturas, I made small ones so that I can fry them easily. Everyone will be having their own variations in making this chole bature. This is my version

I was skeptical when one of my SIL’s friends asked for this reshad masala, but the end result was absolutely delicious finger licking dish. That was the first time I heard about the masala. This is one of the distinctive masala along side fish (all kinds). I Googled and found a lot of articles about this wonderful mix of spices. This fiery hot red masala paste which is sweet and sour with a tangy flavour can be used as the main spice mix in a curry or to marinate meat or fish. This is usually made with mackerel fish, but I tried with pearl spot fish and it came out well. Reshad masala is called as Racheado. This is one of Goa’s most famous dishes. Racheado means “stuffed” in portugese. In this the mackerels are stuffed with this masala and then fried in oil. This masala can be made and stored in air tight containers for months. Next time I will try to marinate chicken with this masala and fry them. Ingredients: For grinding: Shallots- 6nos Ginger and garlic paste- 1tbsp Pepper corns