Cake House

N eyyappam is a traditional Kerala snack which is golden brown deep fried delicacy made with rice and jaggery as the main ingredients. These are sweet rice pancake fritters made in pure ghee. Lot of memories are associated with this snack. When we were in Kerala during vacations,my grandmother used to make lots of snacks like unniappam, neyyappam, cut cake, bonda and so on. Each one of them were filled with a burst of flavors and also with lot of love, but among all, I love these golden fried neyyappam. There are different variations in making these neyyappam, I love this version. These can be stored in airtight containers for about a week. These neyyappam consists of four stages, soaking , grinding, fermenting and frying. If the batter is watery then it will drink too much of oil so adjust accordingly. Ingredients: Rice- 2 Cups Melted Jaggery- 1 ½ Cups Cumin Seeds- 1 tsp Water- as required Ghee- 2 tbsp+ 1 tbsp Maida- 2 tbsp Coconut Pieces- a handful Sesame Seeds- 2 tbsp Method: Heat a

S chezwan sauce is a spicy, red, tasty and light tangy flavored, which can be used in almost all the dishes that we love to have a twist in taste. This sauce has become a part of our daily menu. I like to call this a magical sauce, as this can be used while making dosa, noodles, as a spread on sandwich and so in. In near future you can see many dishes with this magical sauce in my blog. We can make this sauce and refrigerate for many days. If we prepare this sauce using Kashmiri chillies, we will get the perfect red color and it won't be spicy. Kids will love this. In the last add little bit of sugar to cut the pungent flavor of chillies. Just try this out and you will love it… Ingredients: Kashmiri Red Chillies- 10- 15 nos Chopped Garlic- 3 tbsp Chopped Ginger- 1 tbsp Pepper Powder- 1 tsp Soy sauce- ½ tbsp Vinegar- 1 tbsp Salt- as required Water- ¼ cup Sugar- ½ tbsp Oil- 2 tbsps Method: Soak the red chillies in water for about an hour and grind this to a nice paste. Heat a wok, ad