Cake House

T oday I am really overwhelmed with joy, as my post of Ney pathal has found its place in Lubna’s “ Joy from Fasting to Feasting ”. This is my second guest post in Lubna’s Yummy Food blog. Last year I did one during Ramadhan and the post was about “ Thari Kanji ”. Do check out the recipe for “Ney pathal” here ...

Dal or lentils are an important part of any Indian meals and as most households, it's made for at least one meal everyday in my home as well. Thankfully there are a variety of lentils to choose from and so it's not boring to eat the same thing each day. I also keep on making variations in the preparation and this time, I added dill leaves to my split red lentils. Dill leaves are high in vitamins and anti oxidants and are also a good source of minerals like calcium, potassium and iron. Adding dill leaves in Dal is also a good way to sneak in the greens in your child's diet, without him making much fuss about it. Here is the simple recipe to make Soya Masoor Dal. All you need is Dhuli masoor dal \ Split skinned red lentil - 1 cup Salt - 2 tsp Turmeric powder - 1\2 tsp Dill \ Soya leaves - 1\2 cup ( chopped ) Ghee - 3 tbsp Garlic - 4-5 cloves ( chopped ) Cumin \ Zeera seeds - 1\2 tsp Fenugreek \ Methi seeds - 1\2 tsp Asafoetida \ Heeng - 1\4 tsp Dry red chilies-  3-4 Onion - 1

Breakfast is a very important meal for us and I am always on a lookout for breakfast recipes which makes a good lunch pack option for my kiddo as well. This Paneer Moong dal Chila has always been a family favorite and I love how it can be prepared with so much ease and the health benefits associated with it. It also keeps good till the lunch time for kiddo and rolled and packed in an Aluminium foil, it is easy for him to munch on it without much fuss and dirty hands and cloths. Here is how I make my Paneer and Moong dal chila. All you need is For the batter Dhuli Moong dal \ Split skinned green gram - 1 cup Salt - 1 tsp Ginger - 1 inch piece Green chili - 1 Oil for frying For the filling Oil - 1 tbsp Cumin \ Zeera seeds - 1 tsp Onion - 1\4 cup ( chopped ) Green chili - 1 Salt to taste Turmeric powder - 1\4 tsp Paneer - 1 cup ( grated ) Fresh coriander - 1 tbsp ( chopped ) Method of preparation For the filling Heat oil in a pan. When the oil is hot, add cumin seeds. When the seeds start

These days I am busy gathering lunch box recipes for my little one who has to take her lunchbox to school as she will be in school till 4. So daily I have to think about new dishes, because if I repeat the dishes, I know the box will be back as it is. I used to make different kinds of rotis, parathas and many more rice dishes, but I never made this radish paratha since I never liked the radish smell. Once the radish gets cooked, we couldn’t figure out that the dish contains radish. So tried making this paratha and completely loved it. Mooli or radish paratha is another stuffed flat bread. In this paratha, the grated radish is well blended with spices that is stuffed in wheat dough and made into parathas. This is an easy dish which can be taken along for long journeys, does not require any side dish. These parathas are great when smeared with butter and eaten along with thick curd or pickle. Ingredients: Wheat Flour- 2 Cups Salt- as required Oil- 1 tbsp Water- to knead the dough Radish-

Everyone in my house loves chole and since they are also a great source of protein, I end up making them at least once a week. The recipes I usually use to make Chole are either Pindi Chana Masala or Chole in an onion tomato gravy. This time I gave a little twist to my regular recipe and made Shahi Chole instead. The gravy was enriched with Khoya and milk and a little lemon juice and honey at the end gave it a wonderful taste and flavor. The recipe was very well appreciated and now I have another winner in my collection. Do try this Shahi Chole masala to give a change to your regular Chole gravy. Here is the recipe. All you need is Chole \ Chickpeas - 2 cup Oil - 4 tbsp Onion - 1 and 1\2 cups ( chopped ) Ginger paste - 1 tsp Garlic paste - 1 tsp Tomato - 1 cup ( chopped ) Coriander powder - 3 tsp Kashmiri red chili powder - 2 tsp Turmeric powder - 1\2 tsp Garam masala - 1 tsp Roasted cumin powder - 1\2 tsp Salt to taste Khoya - 100 gm Milk - 1\2 cup Lemon juice - 2 tsp Honey - 1 tbsp S

A fter much demand from my friends and my husband, today’s post is about a cake and this post has been sitting in my draft since past couple of weeks. I made  this barbie cake two weeks ago for my little one’s birthday who is a die hard barbie fan… :). When her birthday was nearing, she promptly demanded a barbie cake. As I am not a professional baker, I was in a dilemma on where to start and how to go about it. And my search for barbie cakes started and after so much of googling and going through dozens of blogs, videos etc., I was able to gather the process which resulted in a beautiful cake. I made the basic cake a chocolate one and I filled the layers and covered with ganache and sugar syrup so that the cake turns into a chocolate truffle cake.  I made a hole in the center of the cake by using an oval shaped cutter for the barbie to squeeze in. Filling the layers using ganache Before inserting a barbie doll into the center of the cake, measure the length of the lower part of the ba

Mango kadhi or Fajito is a Gujarati dish made with yogurt and chickpea flour. Pulp of ripe mango is added to it to give a very unique taste. You may be skeptical on how the sweet taste of Mango go with savory nature of the kadhi, but be assured, the outcome is a delight to eat. We enjoyed this mango kadhi with steamed rice and phulke. Here is the easy and simple recipe to make Mango kadhi or Fajito. All you need is Sour curd - 1 cup Chickpea flour \ Besan - 2 tbsp Ginger - 1\2 inch piece Green chili - 2 Oil - 2 tbsp Fenugreek \ Methi seeds - 1\2 tsp Mustard \ Sarson seeds - 1\2 tsp Cumin \ Zeera seeds - 1\2 tsp Asafoetida \ Heeng - 1\4 tsp Dry red chilies - 2-3 Curry leaves - 10-12 Turmeric powder - 1\2 tsp Salt to taste Mango puree - 1 cup For tempering Ghee - 1 tbsp Fenugreek \ methi seeds - 1\4 tsp Mustard \ Sarson seeds - 1\4 tsp Cumin \ zeera seeds - 1\4 tsp Dry red chilies - 3-4 Red chili powder - 1\4 tsp Method of preparation Blend chickpea flour, curd, ginger and green chilies

Methi Thepla is a very popular Gujarati dish made with whole wheat flour, chickpea flour, spices and fresh fenugreek leaves. A dough is made and it is then rolled into small flat breads which are cooked using little oil on a griddle. These Thepla's keep good for a couple of days and are a perfect choice to take along while travelling. These are also a great lunch Box option as your kid can just roll and eat it without much hassle. Methi Thepla's can be eaten as such or can be paired with pickle and yogurt. Here is the easy recipe to make Gujarati Methi Thepla. All you need is Whole wheat flour \ Gehun ka atta - 2 cups Chickpea flour  \ Besan - 1\2 cup Fresh fenugreek \ Methi leaves - 1 cup ( chopped ) Curd - 1\2 cup Ginger paste - 1\2 tsp Chili paste - 1\2 tsp Asafoetida \ Heeng - a pinch Cumin seeds \ zeera - 1\2 tsp Carom seeds \ Ajwain - 1\2 tsp Turmeric \ Haldi powder - 1\2 tsp Red chili powder  - 1\2 tsp Salt - 1 tsp Warm water to knead the dough Oil for frying Method of p

Murgh Malaiwala or Chicken in a cream based gravy is an easy to make yet very delicious preparation of Chicken where Chicken is cooked in cream and milk and is very mildly spiced with garam masala powder, cardamom powder, saffron and some green chilies. Enjoy Murgh Malaiwala with some laccha paratha or naan. Here is the easy and simple recipe to make this Chicken delicacy. All you need is Boneless chicken - 500 g ( cut into small pieces ) Hung yogurt - 2 tbsp Lemon juice - 1 tbsp Ginger paste - 1 tsp Garlic paste - 1 tsp Salt - 1 tsp Garam masala powder - 1 tsp Oil - 1 tbsp Ghee \ Clarified butter - 1 tbsp Cloves - 3-4 Black peppercorn - 5-6 Onion - 1 and 1\2 cups ( chopped ) Green chili - 2 ( slit into half ) Fresh cream - 100 ml Milk - 1\2 cup Saffron strands - a pinch Cardamom powder - 1\2 tsp White pepper power - 1\2 tsp Kasuri methi \ dried fenugreek leaves - 2 tbsp ( crushed ) Almond flakes for garnishing Method of preparation Mix hung yogurt, lemon juice, ginger paste, garlic pa

Vegetable spring roll is a classic Indo Chinese dish perfect for evening snacks or entertaining guests. These are very easy to make and with the easy availability of the spring roll wrapper sheets in the market, it is a very good option to make when you have guests at home or you want some snack ready within no time. You can fill and roll the rolls beforehand and cover and refrigerate for 2-3 hours and can deep fry them when ready to eat. Here is how I make mine. All you need is Spring roll sheets - 15-20 All purpose flour \ Maida - 2 tsp Water - 2 tbsp Oil - 2 tbsp and for frying Garlic - 2 tsp ( finely chopped ) Ginger - 2 tsp ( finely chopped ) Onion - 1\2 cup ( finely chopped ) Cabbage - 1\2 cup ( finely chopped ) Capsicum - 1\2 cup ( finely chopped ) Carrot - 1\2 cup ( finely chopped ) Salt to taste Black pepper powder - 1\4 tsp Soy sauce - 1\2 tsp Red chili sauce - 1\2 tsp Ajinomoto - 1\2 tsp ( optional ) Method of preparation Take out the spring roll sheets from the freezer, app

T his is one of the delicacies served along with the Onam sadhya. Its basically a combination of mixed vegetables along with cooked chana dal, blended in coconut gravy. In this we can add as many vegetables as we like. For eg: yam, carrots and so on.. Instead of chana dal we can also add chana. During my school vacation time, my grandmother used to make all such traditional kerala dishes for us. Among them, I always liked mampazha pulisserry (mango in yogurt) and this kootu curry the most. So few days back, I thought of making this myself. If you haven’t tasted this before, I would recommend you to try this delicious preparation of veggies. This is prepared in different styles in different parts of Kerala. Just try this out and I am sure that you will fall in love with this. Ingredients: Chana Dal- ¼ Cup Pumpkin (diced)- ¼ Cup White Pumpkin (diced)- ¼ Cup Snake Gourd (diced)- ¼ Cup Ash Gourd (diced)- ¼ Cup Raw Banana (diced)- ¼ Cup String Beans- ¼ Cup Coconut- ½ Cup Green Chillies- 3