Cake House

Lemon rice is a popular South Indian Rice recipe. The dish is complete in it self or it can be eaten with curd, raita or any chutney and is a wonderful way to use left over rice. A tadka of mustard seeds, lentils, peanuts, cashew nuts and curry leaves is made and is added to the cooked rice. Lemon juice is added at the end to give it a slight tangy taste. Here is the recipe to make this simple Lemon Rice. All you need is Rice - 1 cup Sesame oil - 2 tbsp Mustard seeds - 1\2 tsp Urad dal \ Split Black lentil - 1 tsp Chana dal \ Split bengal gram - 1 tsp Green chili - 2 ( slit into half ) Dry red chilies - 3-4 Curry leaves - 2 sprigs Heeng - 1\4 tsp Peanuts - 1\4 cup Cashew nuts - 6-8 Salt to taste Turmeric powder - 1\2 tsp Lemon juice - 2 tbsp Method of preparation Wash the rice and soak for 20 minutes. Drain the water. Add rice and fluff the cooked rice with a spoon. Keep aside. Dry roast the peanuts and cashew nuts till slightly browned. Keep aside. Heat oil in a pan. When the oil is h...

Who doesn't love chaat? Most people whom I know are big fans of chaat items and keep visiting their favorite outlets for devouring this Indian street food. The only drawback with eating chaat outside is the low level of hygiene which is not good for our health. But do you know that it is very easy to make all the chaat items at home without compromising on taste and hygiene. Today I made a simple chaat, Dahi puri which is basically puri or the gol gappa topped with various chutneys, masalas and dahi or yogurt. The taste was  outstanding and with all the ingredients prepared beforehand, it was assemblds in just a few minutes. Here is the recipe. All you need is Gol gappe \ Puri - 30-40 Boiled potatoes - 1\2 cup ( cut into small cubes ) Boiled black gram \ kale chane - 1\2 cup ( soak for a few hours before boiling ) Boiled whole moong - 1\4 cup ( soak for a few hours before boiling ) Curd - 1 cup Salt - 1\2 tsp Chaat masala - 1\2 tsp Roasted cumin powder - 1\4 tsp Red chili powder - ...

Chinese food has become very popular in India and it has been customized a lot to suit Indian taste. We as a family love Indo Chinese food and I keep on making it on a regular basis. This time I made these Burnt garlic noodles to go with my gravy and they turned out delicious. Here is the recipe. All you need is Noodles - 200 g Sesame oil - 2 tbsp Garlic - 10-12 cloves ( chopped ) Spring onions - 1\4 cup ( chopped ) MSG - 1 tsp ( optional ) Method of preparation Add water in a large pan. Add 1 tbsp salt. When the water comes to a boil, add the noodles. Cook till noodles are done. Meanwhile, add oil in a wok. Add the chopped garlic and cook till garlic are dark brown in color. Strain the cooked noodles and add them immediately in the wok. Add MSG if using. Mix well with 2 forks. Sprinkle spring onion on top. Serve hot with any Chinese gravy.

Tired of making plain aloo ke parathe. Add little peas in the filling and enjoy the change. Here is the recipe. All you need is Whole wheat flour - 1 cup Salt - 1\2 tsp Oil - 1 tsp Potato - 1\2 cup ( Boiled, peeled and grated ) Peas - 1\2 cup ( boiled ) Garam masala - 1\2 tsp Green chili - 1 ( chopped ) Green coriander - 2 tbsp ( chopped ) Oil for frying Method of preparation Add whole wheat flour, salt and oil in a bowl. Mix. Add water and knead to make a soft dough. Cover and keep aside for 15-20 minutes. Mix boiled potato, peas, salt, garam masala, green chili and coriander in a bowl. Mix nicely. Make lemon size balls of the dough. Divide each ball into two pieces. Dust and roll both the pieces to approx 4-5 inch. Keep 2 tbsp of filling on one of the rolled piece. Cover with the another rolled piece. Seal the ends. Dust and roll to approx 6 inch disc. Heat a griddle. Fry the paratha from both the sides applying little oil till brown spots appear. Serve hot with curd, achar and butte...