Cake House

I dli with coconut chutney is a staple breakfast at my place. Idlis and dosas were a part of my childhood. My mom used to grind the soaked urad dal and rice and let it ferment overnight for amazingly delicious steaming hot idlis and dosa for the next day breakfast. We loved this along with my mom's special coconut chutney or sambhar.  Nowadays lots and lots of different varieties of idlis and dosas are made worldwide. One of them is made by using oats. This does not require fermentation and can be made instantly. Even on a busy day, just temper the ingredients and steam this to perfection. A deliciously protein-rich, nutritious breakfast is ready within half an hour. In India, we used to buy the idli- dosa batter often as it was readily available in the market.After coming to the US, I started making regularly the idli batter at home. When I do not have a stock of the homemade idli batter, this instant oats idli is a standby. I have paired oa...

Sago pudding is a favorite in my house and since it is a breeze to whip up this pudding, it's one of the dessert of choice to make when I have sudden guests at home. Kitchen Aid India has announced a contest at IFBM, a first of it's kind, bloggers meet in India and they are giving away a kitchen Aid Chopper to the winner. One of the condition to participate in the contest is to cook with plums. Keeping the theme in mind, I came up with this combination of our favorite dessert topped with a sweet and tangy Plum and Vanilla compote and it came out a real winner. Here is the simple recipe to make this delicious dessert. All you need is For the pudding Sago pearls \ Saboodana - 1 cup Full cream milk - 1 liter Coconut powder - 1\4 cup Sugar - 1\2 cup ( you can adjust according to your taste ) Cardamom powder - 1\2 tsp For the compote Plums - 8-10 ( de seeded and chopped ) Castor sugar - 1\4 cup Vanilla bean - 1 ( you can use vanilla extract if vanilla bean is not available ) Method ...

It's been really long since I made some Indian sweet. With the festive season coming close, it's the right time to indulge in some sugary treats and so I bring you this easy to make yet very delicious Nariyal Ki Barfi. Nariyal ki barfi or coconut fudge is a must make sweet for the weddings in Mathur community and is called Pili barfi for it's yellow color. The sweet which is decked with silver foil, saffron strands and dry fruit slivers is arranged on a big thaal or plate and is send to the grooms family along with the other goodies as a token to mark the beginning of the celebration. The soft, melt in your texture of this sweet is loved by all in my family and it is so easy to make that I end up making a batch of this goodness for all the festivals. Keep the consistency of sugar syrup in check and you will nail this recipe. Here is how to make this simple yet very delicious Nariyal Ki barfi. All you need is Grated fresh coconut - 3 cups Ghee - 3 tbsp Sugar - 1 cup Water - ...

Coconut chutney is the most famous South Indian style chutney. This was the only chutney we had with our monthly treat of Dosa and idli as kids. I am sharing the traditional way in which most household make this chutney. There could be some variations but the basic recipe remains the same. Here it is. Prep time - 10 minutes Making time - 10 minutes Yields - A cup of chutney All you need is Coconut - 1 cup ( cut into small pieces. ) Roasted Bengal gram - 1\4 cup Curd - 2 tbsp Green chili - 1 Ginger - 1\2 inch piece Salt to taste For tempering Oil - 1 tbsp Mustard seeds - 1\2 tsp Urad dal\ split skinned black lentil - 1 tsp Dry red chilies - 1-2  ( broken ) Curry leaves - 1 sprig Heeng \ asafoetida - 1\4 tsp Method of preparation Blend all the ingredients for chutney in a blender to make a smooth paste. Use little water to blend the chutney. Transfer in the serving bowl. For the tempering Heat oil in a small pan. Add mustard seeds and urad dal. Fry till the dal turns brown. Add dry r...