Cake House

W henever I go to buy groceries, I would always sneek into the eatery section (ie. if my husband is not watching :-) and would grab these peanut chikkis. If I think about the calories, I would never have these and my husband doesn’t allow me to eat it either, especially after my C-section. But I just couldn’t resist the taste and flavor. These brittles can be made using jaggery as well as sugar. I like it either way. Whole peanuts and ground peanuts are used to make these brittles. In my childhood, when my Mom used to prepared these, I would grab some 4-5 “slabs” at a time. She used to make it with jaggery. Once when I was googling around Ria’s blog, I came across this brittle and fell in love with these.So when this time my mom was around, I bought a packet of peanuts and we tried this ground peanut chikki using sugar and trust me, it vanished in 2-3 days !! Adapted from here Ingredients: Peanuts- 2 cups Sugar- 1 Cup Method: Melt the sugar in a non stick pan without adding water till

C hilli mushroom is a classic Chinese dish which will be loved by those who like mushrooms. This is a simple and easy dish which can be prepared very quick. Chilli mushroom tastes awesome along with fried rice, rotis, naan, bread or even with plain rice. This is a spicy dish as we are adding red chilli paste and also green chillies. We can also make this dish dry, by not adding corn flour dissolved water. In this recipe, the mushrooms are stir fried till dry and then sauteed along with onions, capsicum and green chillies. Whenever I have mushrooms, I like to try making different varieties of dishes and so this is one of them and I am sure this dish would get your taste buds craving for more…:-) Ingredients: Mushrooms- 250 gms Capsicum (cubed)- 1 no Onions (Cubed)- 2 nos Ginger and Garlic paste- 1 tbsp Green Chillies (Slit)- 3 nos Soya Sauce- 1 tbsp Red Chilli powder- ½ tbsp Crushed pepper powder- ½ tbsp Corn Flour- 1 tbsp Oil- 1 tbsp Salt- as required Method: Chop the mushrooms and cle

A t the place where we are staying, there are so many street food shops nearby. You will find a whole range of varieties from rolls to chats to parathas.. you name it.. Among all these shops, the one which we all love, is those Kolkata roll shops. I love to have hot and spicy egg rolls and so my little one loves it a lot. But these shops for some reason does not compromise on the quantity of the oil they pour in it. Oil drips from those rotis !!! So we thought of making these at home in the way we want it and this also ended up being one option for my sweetie’s lunch box. I prefer to make this with wheat instead of maida as wheat is more nutritious. For the stuffing, I used onions and green chillies. You can also use cabbage, capsicum, tomatoes and so on. You can make these egg rolls to pack in lunch boxes, to carry for picnics and as a quick dinner too. This is simple, easy and takes very little time, especially when you have a stock of chapati dough :-) Ingredients: Wheat Flour- 2 Cu

Hi all.Its been more than a month.. How r u all ? For those who were wondering why I went MIA.. I have been busy welcoming by newborn son who came to this world in the last week of Sep!!! and I was busy revising the old lessons.. after a long gap of 6 years…. :) Meanwhile I have missed my little space a lot but I was catching up with all the recipes my fellow bloggers were posting. Today I am posting a sweet dish which will be loved by all who has a sweet tooth. I tasted this orange burfi when one of our friends bought this from pune. That time itself I had decided to try this out and so I got the opportunity when there were lots of oranges at home. Orange pulp Orange Pulp Cooked in Milk This burfi, which is made from oranges is very famous in Nagpur, yes..the city of oranges... This is a quick dish which can be prepared within minutes. Ingredients: Orange- 2 nos Maida / All Purpose Flour- 1 Cup Sugar- ½ Cup Ghee- 4 tbsp Milk- ½ Cup Almonds- ½ Cup Method: Peel the skin and the transpar

Slice a fresh pineapple lengthways. Put on BBQ sticks. Sprinle with brown sugar. Fry in butter in a griddle pan.

Start with the sauce: sweat some shallot and a garlic clove in butter. Add 1/3 bottle of light red wine, some vegetal stock, tomato puree, salt, pepper and some herbs (rosemary, sage, laurel, parsley). When thickened use a sieve to get the solid parts out. Then whisk in some butter to get a velvety sauce. Set aside to warm later. Turn on the oven at 180 C. Slice the white of a leek lengthwise, then cut into half rings. Sweat the leek in butter. In the meantime mix flour, salt and peper in a plastic bag. Put in two nice cod filets and shake. Fry the fish in butter and olive oil, about 3 mins each side.  Then put the pan in the oven for another 5 mins. Slice some more white of the leek very thinly. Heat some archaide oil in a saucepan and deep fry the leek. Serve as shown.

But sofar only in Dutch! However, while we are searching for a UK publisher, you can read some chapters here: http://www.thegoodlifefrance.com/tour-de-france-stops-for-no-one/ Subscribe to the TGLF newsletter to be notified about more chapters. Don't forget to like their Facebook page.