Cake House

C hicken Cutlets or Spinach cutlets are commonly prepared at home during tea time, but the combination of both chicken and spinach is new since I never thought of trying this before. As we all know spinach is a rich source of Vitamins, folate, iron, calcium, potassium and the list goes on. It is important to include leafy vegetables like spinach in your diet. Chicken is high in protein and low in saturated fat than red meats. When we combine chicken and spinach, it will be a perfect snack serving you vitamin and proteins... Cutlets before frying So just go and grab the items which you have in the kitchen and try this healthy and nutritious snack.These can be made ahead of time and store it frozen. When required thaw, deep fry them. Ingredients: Chicken- 250 gms Turmeric Powder- ½ tsp Pepper Powder- 1 tsp Salt- as required Spinach (chopped)- 1 Cup Potatoes (boiled)- 2 nos Onions- 2 nos Green Chillies- 3 nos Ginger and Garlic Paste- 2 tbsp Curry leaves- few Coriander Leaves (chopped)- ½

As Ramadan fasting is going on, I will be googling for different recipes so that I can make them in the evening for iftar. One such recipe is this Kheeme ki Luqmi which I found when I accidentally stumbled on Roha Khan’s blog Hyderabadi Cuisine Recipes- angel , simply an amazing blog. Luqmi as told in wikipedia, is a famous mince starter of the Hyderabadi cuisine. The dough is mixed well in yogurt and then stuffed with any minced meat. This will be in the shape of a square rather than triangle like samosa. As soon as I saw this in Roha’s blog I was sure that I am going to try this out. Just that I made some changes in the ingredients. This came out perfect and it tasted delicious. Another dish has made its way into my iftar menu...:) Ingredients: For the Dough: Maida- 1 Cup Semolina- ¼ Cup Curd- 4 tbsp Warm Milk- 4 tbsp Ghee- 1 tbsp Salt- as required Baking Soda- a pinch For the Filling: Chicken (minced)- 1 Cup Onions (chopped)- 2 nos Green Chillies and Ginger (Crushed)- 2 tbsp Mint L

R amadhan is a month of fasting and feasting. It is a test of will, self control and being greatful for what one has in their lives. I was looking forward for this month, so that I can wake up for sehri, fasting, reading quran, after fasting the whole day trying to make new dishes for iftar and so on... I like everything about this month. The most important thing I like to eat is ice creams. You all might be thinking that after iftar who will eat an ice cream as a dessert, but trust me this is the best thing which can be had anytime anyone with a sweet tooth can enjoy. Usually the iftar table is full of different variety of dishes from traditional to non traditional recipes, along with that an ice cream is something different that you can try. This ice cream I have made using fresh mangoes and with very minimal ingredients. The cream I used is amul cream. Just try it out and see. Ingredients: Ripe Mangoes- 2 nos Sugar- ½ Cup Cream- 1 Cup Lemon Juice- 1 tbsp Method: Take out the pulp fr

                                Ramadhan Mubarak My dear blogger friend Lubna of Yummy Food messaged me to do a guest post for her Ramadhan event Joy From Fasting To Feasting- VI .  The thing which came first to my mind is this thari kanji which is made during iftar in Kerala. My mom and also my MIL make this daily during the time of fasting. Check out the recipe here ... Thank you so much Lubna for giving me this opportunity. I am really honoured...

A vial is the most popular and traditional dish of Kerala. Onam is incomplete without this dish. This is a very healthy and nutritious dish. In this recipe, all the vegetables are cut in the same length and then cooked to a crunchy consistency along with salt. This is a perfect blend of different vegetables in a coconut and curd gravy. Instead of curd you can also use raw mango for tangyness. As my husband who is choosy about vegetables, is not bothered about the vegetables I added in this, coz the flavors are well blended in coconut gravy. My kid who is very particular about rasam with rice was opposing to try this avial, but after one bite she liked it and for the next two days she insisted me to give avial for rice (avial lasted for two days.. :) I am happy that she liked it. Now on I will make it regularly just that I am lazy to cut the veggies.. :) Ingredients: Drumsticks- 2 nos Carrot- 1 no Raw Banana- 1 no Yam- 100 gms Beans- 5-6 nos Potato- 1 no Ash gourd- ¼ Cup Turmeric Powder

A fabulous recipe from Hugh Fearnley - Whittingstall . He added a recipe for merengues, but our French baker makes them so good, why bother 150g dark chocolate, broken into pieces 3 large eggs 75g caster sugar 225ml double cream Line a 1kg loaf tin (ie, around 11cm x 22cm internal dimensions) with clingfilm. Put the chocolate in a basin over a pan of simmering water until melted, then leave to cool until tepid. Put the eggs and sugar in a large bowl and whisk with an electric whisk (or mixer) until quadrupled in volume, thick, pale and creamy. The mix should hold a trail when you lift the beaters. Fold in the chocolate. Whip the cream until it holds soft peaks and fold into the mixture, too. Roughly crush the meringues – you want some nice big bits in there – and fold into the chocolate mix. Spread into the tin and freeze for about eight hours. You should be able to slice it straight from the freezer. Serve in small slices (it's very rich), with some raspberries alongside. Instead

Peel 3 gamba's but leave the tails on. Use a stick blender to puree the flesh of 1 ripe avocado with a tblsp of lemon juice and some good olive oil till smooth. Take the skin of a ripe tomato and take out the seeds. Cut the tomato into small dices. Mix with finely chopped spring onion. Fry the gamba's, the pour a good glug of soy sauce in the pan, stir the gamba's till fully covered. Serve as shown

I usually soak moong dal to sprout, so that we can consume it raw in a salad or in cooked form. My kid loves cooked sprouts and my husband likes it raw. This came to my mind when one day I soaked all the pulses to sprout and so instead of adding this in salad, I made a curry out of it which was not only delicious but full of fibres, vitamins, nutrients and it goes on.... (of course you all already know about its benefits) With all the mixed sprouts, this dish tastes excellent and this has become a regular dish whenever somebody comes over for lunch or dinner. This is so easy to make, just that we should be ready with the sprouts. In this curry, I have ground tomatoes along with coriander leaves and so it tasted yumm..Sprouts are readily available in the market but freshly sprout it at home and you can see the difference. Ingredients: Moong Sprouts- ½ Cup Chana dal Sprouts- ½ Cup Horse Gram Sprouts- ½ Cup Green Peas Sprouts- ½ Cup Onions (sliced)- 2 nos Tomatoes- 2 nos Coriander Leaves