Cake House

R asam is the staple side dish in south Indian cuisine and is a must in every household. There are many different varieties of rasam like adding dal, lemon, and so on. This is served as a appetizer or with hot white rice. My dad drinks one hot cup of rasam when ever it is made and so I am. Now my daughter does that. I usually make a not- so- spicy rasam for her and she enjoys it. This is my MIL’s version of Rasam. It tasted so good even without adding any rasam powder. She keeps the ready made spice powder in a bottle and when ever required she makes rasam out of it :-) Ingredients: Tomatoes (chopped)- 2nos Garlic cloves- 6-7nos Shallots- 5nos whole pepper- 1tbsp Cumin seeds- 1tsp Coriander seeds- 1tsp Red chilli- 1no Tamarind juice- ½ cup Mustard seeds- 1tsp Fenugreek seeds- 1tsp Curry leaves- few Oil- 1tbsp Coriander leaves (chopped)- 2tbsp Salt- as per taste Asafoetida- a pinch Method: Crush the garlic and shallots and keep it aside. Powder the whole pepper, cumin seeds, coriander s

T here are wide varieties of salads, including vegetable salad,with pasta, eggs and so on. We have seen lot many potato and egg salads along with mayonnaise which is very famous, but in this salad yogurt along with cream is added which is quite easy to make. I got this recipe from a magazine. I made a few changes to the original recipe with the ingredients I have. The flavours of minced garlic and dried rosemary will awaken your senses. This salad is very light and creamy and goes well with anything grilled. Ingredients: Potato ( boiled and cubed)- 2nos Egg (hardboiled)- 1no Sweet Corn (boiled)- ½ cup Yogurt- ½ cup salt- as per taste pepper powder- 1tsp Cream- 100ml Garlic cloves (minced)- 2nos Dried Rosemary- 2tsp Method: Place the eggs, potatoes and corn in a bowl and toss lightly with salt and pepper powder. In another bowl mix the yogurt, cream and garlic cloves stir until well mixed. Add this dressing  over the potatoes and eggs and mix well. Sprinkle with dried rosemary and serve

I never knew that something like Jam squares exists :) I simply made a cake and as my little one loves jam a lot I spread the jam over the cake and cut it into small squares and when she asked me for the name, I just told her that these are called “Jam squares”. When I googled for jam squares, there were a lot of recipes in this name and I was really surprised. My little one was finishing them quite fast and I was hurrying to get the snaps :-) My in-laws and granny were here at the time when I made this and they loved the taste and I am sure that this will be an instant hit among the kids and as well as elders. I am dedicating this recipe to our very own “Jammy” for his brilliant 100 at the Eden Gardens :-) Ingredients: All purpose flour / Maida- ½ cup Corn flour- 1tbsp Baking powder- 1tsp Vanilla Essence- 1tsp Eggs- 2nos Castor Sugar- ½ cup Mixed Fruit Jam- 3tbsp Method: Preheat the oven to 190 degrees C and line a baking tray with greased butter and all purpose flour. keep it aside.

I know most of you are already aware of this. But I am so excited to share this news about the Bangalore food blogger’s meet which was held on Nov 12th at Via Milano in Bangalore. About 26 of food bloggers met under one roof, had lots of fun, yummy food and I got to make new friends :-) I have been seeing many of these names regularly in various blogs and this was a great opportunity for me to interact with these wonderful group of people. This was the first meeting of its kind and I am really thankful to Madhuri Kumar for taking the initiative and planning it to perfection. Altogether, a wonderful experience and I am already looking forward to the next event :-)

Celebrating Eid and my blog's first birthday.... Eid Mubarak to all my near and dear ones... Yes, there are two occassions for me to celebrate this week. Id al Zuha and my blog’s first birthday comes on the same day. It has been exactly one year since I started my blog to share my recipes with all you friends. Ever since, I have got to meet very talented and creative people all around the world, got wonderful and lovely friends and learnt a whole lot of cooking, much more than I could ever imagine. I reckon, my blogging idea started one day when I was preparing something in the kitchen and  my husband came and commented that I should start writing a blog since I spend a lot of my time google-ing recipes and reading the various blogs. At first I laughed it off, but after a few days, he himself took the initiative to start this blog and here I am. I never imagined that my blog will have any followers or that anyone will comment on the posts :-) But today I am quite excited with the r

I love greens a lot and make it a point to cook it often. These greens are available in all the seasons in abundance. In this, the leaf is used as a herb and the seed is well known as a spice. The herb grows around 2 feet in height and has slender stems. The leaves will be in light green colour. The leaves can be used fresh and also dried. Earlier, I was not a big fan of these leaves due to its bitter taste, but later I was introduced to this excellent, easy and simple pulao by my dear friend. That day I realised that these leaves can be transformed into a delicious dish. This wonder herb is rich in minerals and has several medicinal values. These leaves will add flavor and zest to cooking. This can be added in dal, rice, chapathis and so on. Off late, many of my Sunday lunches consists of this pulao and a side dish. Ingredients: Methi Leaves / Fenugreek Leaves- 1 small bunch Rasam Powder- 2tbsp Rice (cooked)- 2cups Onions (chopped)- 2nos Garlic (chopped)- 7-8nos Cinnamon stick- 1”pie