Cake House

                                                Happy Birthday Dad T oday is my Dad’s birthday and so I made his favorite payasam. He loves all varieties of payasams and all the time.But now as he is diabetic, Mom makes payasam only on special occasions and that too very little just to taste. This is a special payasam which I never made before. I had this once, when I visited my S-I-L’s house. The taste was amazing. I thought they might have added milkmaid, but to my surprise the taste is just because the rice is cooked in milk in slow fire till the colour of the milk turns light pink. The ingredients are also simple. I was desperate to try this and today is the perfect occasion to try and it came out really well. Traditionally the rice used for this payasam is red rice to get the light red colour, but we can also use basmati or normal rice. Ingredients: Basmati rice- a hand full Sugar- 2 hand fulls (double the rice) Milk- ½ litre Cardamom powder- 1 tsp Almonds / Cashews (roas

This is one of the most easiest and delicious breakfast that can be made within minutes. This is a nutritious snack and kids will also love this tangy delicacy. Always in the morning it is a big headache to think about breakfast and also what to pack as snack for my kid. I had to think about nutritious, healthy and everyday different snack. Then one day my friend told me about this and I thought of giving it a try. This is a simple breakfast which can be made without any preparations and which is filled with lots and lots of nutrition and I am sure kids will love this. For this dish, you don’t need any side dish. We can have it just like that. Poha is a very popular dish, but it varies from region to region. This is my version and I hope you will also love it. Ingredients: Flattened Rice- 1 Cup Boiled Potatoes (Cubed)- 2 nos Onions (chopped)- 1 no Oil- 1 tbsp Mustard Seeds- 1 tsp Roasted Peanuts- ½ handful Curry Leaves- few Green chillies- 2 nos Turmeric Powder- ½ tsp Salt- as required

The other nigt we were talking about a friend who used to make Beef Stroganoff very well, but years and years ago. The next morning we saw some beautiful paprikas on the market, fresh from Spain. The butcher had some thick juicy cote de boeuf on offer, for an incredible € 9,90 per kilo (no it was not from a horse). Coincidence? Anyway we decided on a preparation with a garlicky Stroganoff sauce. Deseed the peppers, halve them and put them under a hot grill for about 10 mins till backened. Rest them to cool. In the meantime slice 250 gr mushrooms and an onion.

Boil the young leeks for just 2 minutes. The put on a hot griddle pan.

F rom so long I was thinking of making these beauties and I got the occasion at last. The red colour makes it perfect for a Valentines day. These red velvet cupcakes have a mild chocolate flavor, that is by adding a tbsp of cocoa powder. The red colour is due to the addition of red liquid edible colour. This will make the cupcakes look more beautiful. As buttermilk is added these cupcakes will be more moist and soft. Usually over these cupcakes, cream cheese frosting is used to decorate. But I didn’t have that with me, so I made a butter icing which my kid loved to lick. When I googled, there were so many sites with different type of ingredients. Finally I decided to make this from one of the blog’s. For some ingredients I added less quantities than the original recipe requires. So here is a perfect recipe on a perfect day.... Ingredients: Adapted from food network All purpose flour / Maida- 1 ¼ Cup Baking Powder- ¼ tsp Salt- A pinch Cocoa Powder- 1 tbsp Unsalted Butter- !/4 Cup Sugar-

T his chammanthi or chutney is often made in my household. Even though there are other  curries made at home, sometimes this chutney just steals the show. This is one of the mouth watering chutnies that can be made within minutes and I love to have this daily, but I hold back due to my acidity worries. I would love to eat this from my Mom’s hand as she mixes the hot rice and this chammanthi it would taste like heaven and more. Sometimes instead of breakfast we would prefer rice and my Mom prepares this within minutes. She mixes the chutney with rice and we would finish off the rice within seconds. I remember, once when we were travelling in night from Hyderabad to Nalgonda (when we were staying in Andhra), we stopped at a dhaba for dinner. There along with roti they served chana masala and this chutney. We were surprised thinking about the combination of rotis and chammanthi. But believe me it was mind blowing. I cannot forget the taste. I know what I am writing for a simple chutney is

Our fishmonger offered some beautiful thick lieu noir. Or pollock in English, koolvis in Dutch. As it is not well known and so not very popular it mostly ends up in factories to make.... fishfingers. Cheap too, I only paid € 4,50 for 700 grs. Rick Stein offered the recipe. I boiled 3 potatoes. In the meantime started the sauce: 100 cl homemade chickenstock and 3 tbsp soysauce. Cut the fish into 6 portions of 2 cm thick, 4 for now, 2 for later. The first two went under the grill for 8 mins, with just some salt, pepper and butter on top. Two others were covered in flour, then egg and finally in breadcrumbs and fried for 4 mins in archaide oil, at 170 C. In the meantime the potatoes were mixed with some butter, cream and a sliced spring onion to make a lovely mash. The sauce was finished by whisking 25 gr icecold butter into it. Then I added some tomato and coriander. Very nice and... only €2 pp PS You are right. I had 150 gr left. Ideal for some nice fishcakes the next day: So I boiled a