Cake House

Keema kaleji is one of the many Mutton recipes dad used to make on a regular basis. His Sunday morning ritual of going to the local butcher shop, getting the best cuts of meat  and then spending the morning frying the masala till perfection is till fresh in my mind. Oil and spices were lavishly used and no compromises were made in terms of time or ingredients to make the rich curries.  Keema Kaleji is basically Mutton mince and livers cooked in a spicy Indian style curry. A masala of onion, tomato and spices is made and then mutton mince and livers are added to it. It can be enjoyed with either rice or any Indian bread. Here is the recipe to make Keema Kaleji All you need is Oil - 4 tbsp Black cardamom - 3-4 Onion - 1 and 1\2 cup ( finely chopped ) Ginger garlic paste - 2 tsp Tomato puree - 3 tbsp Coriander powder - 3 tsp Kashmiri red chili powder - 2 tsp Turmeric powder - 1\2 tsp Garam masala powder - 1\2 tsp Salt to taste Mutton mince \ Keema - 300 g Mutton Liver \ Kaleji -...

Falafel is a very popular Middle Eastern street food. It is basically a deep fried ball or patty made with chickpeas and herbs and spices. Chickpeas are soaked for a few hours and then ground to a coarse paste along with herbs like parsley and coriander and then a few spices are added to the mixture to give it a lovely flavor.  Making falafel is very easy and it can be eaten as is along with some dip or can also be stuffed inside a pita pocket along with some tomato slices, greens and onions to make a delicious sandwich. Here is the recipe to make Falafel from scratch. All you need is Chole \ Chickpeas - 1 cup Onion - 1\2 cup ( finely chopped ) Garlic - 6-8 cloves ( chopped ) Fresh parsley - 1\4 cup Fresh coriander - 1\4 cup Roasted cumin powder - 1\2 tsp Red chili powder - 1\2 tsp Salt to taste Black pepper powder - 1\2 tsp All purpose flour - 2 tbsp Baking powder - 1\4 tsp Baking soda - 1\4 tsp Oil for frying Falafel Recipe Wash and soak chickpeas in enough water for 5-6 hours. D...

Hello friends!!! Hope you all are doing great. I am back in action after a mad week which had so much fun and learning and travel and making new friends and loads of gifts and what not :). I will miss all the fun and madness for a few days but then it is all a part of life and hope this learning and sharing will continue for a long time. Let me also tell you that my recipe for  Ginger and Curry Leaves Martini  won the first prize at the contest held by  Urban Dazzle . I received a beautiful snack tray and gift vouchers as my prize :). Coming to today's recipe, this Badam ka sharbat is a perfect drink to be made during summers or whenever the weather is hot and humid and you wish to drink something really refreshing. The concentrate keeps good in refrigerator for up to a week and all you have to do is to add some milk in it to make a healthy and energizing drink. Here is how to make this delicious Badam ka Sharbat. All you need is Almonds \ Badam  - 250 g Water - 5 cu...

I've always been fascinated by gourmet food stores and loved when I first visited Foodhall last year. The range of product available in this store is remarkable and you can find all things gourmet under one roof.  Be it the variety of cheeses or various type of pastry sheets, fruits that are otherwise not available anywhere else or the spice mixes you have been looking for all around, Foodhall have them all.  Foodhall, a unit of Future Group is premier lifestyle food destination with stores in Bangalore, NCR, Mumbai and Pune. Having traveled through the continents, I could easily relate to the stuff they sell in their aisles appealing to international cuisine lovers as well as Indian foodies. Foodhall is an absolute delight to visit and a must do for every food lover. So when I got a bag full of goodies from Foodhall, I was quite excited and to add to the excitements, the goodies were perfect to create a fabulous Thai Meal for two of us.  I treated my family with a Thai r...

Life is super busy at the moment and this is what I always wanted. Learning and exploring new things each day, coming up with wild ideas and executing them and most of all enjoy what I am doing and I am glad this is exactly what I got into through the medium of blogging. This chicken pulav happened in one of these busy days when I wanted to make something very quick and interesting and this recipe is just the one. Unlike a Biryani, where a lot of preparation is required, this chicken Pulav is pretty simple to make and hits just the right spot on the palate. Here is the recipe to make it. All you need is Long grain basmati rice - 2 cups Chicken - 1 kg Oil - 4 tbsp Cloves - 2-3 Black peppercorns - 5-6 Cinnamon - 1 inch stick Onion - 2 cups ( thinly sliced ) Ginger garlic paste - 2 tsp Tomato - 1 cup ( chopped ) Coriander powder - 1 tsp Turmeric powder - 1\2 tsp Red chili powder - 1 tsp Garam masala powder - 1\2 tsp Lemon juice - 2 tbsp Water - 4 cups Salt to taste Fresh coriander and fri...

You all are well aware of my love for the stone fruits and how I am desperately trying to make the most of them while they last. After I posted the Spiced Peach and Rum Galette on my other Blog Whisk Affair, I was well convinced that it is my last post on stone fruits for this season. But then this twist in the plans came up when IFBM, the first ever Blogger's meet in India which is happening in Bangalore announced the Kitchen Aid Contest  . The winner of the contest wins a Kitchen Aid Chopper, so there is no way I was going to miss it. I am a big fan of Kitchen Aid Gadgets and very proudly owns a Kitchen Aid Stand Mixer and a Meat Mince Attachment and will not leave any opportunity to have that gorgeous Chopper in my Kitchen.  So I have come with this Dessert Dip recipe using Plum as the main ingredient. You can serve this dip with apple wedges, marsh mellows, crackers, strawberries and pretzels and a healthy yet delicious dessert option is ready in no time. Here is the recip...

You think of Indian snacks and the first thing that pops up is Samosa. Samosas have made a big name for themselves and for Indian snacks in the foreign world. During our days of travel, lot of Mohit's colleagues requested me to make samosas for them and it was always a joyous sight to see them devour the humble samosa with much Oohhs and aahhs. With the easy availability of samosa patti these days, it has become my snack of choice whenever I have guests at home and I keep experimenting with the filling. This time, I ditched the regular potato filling and instead whipped up a delicious chicken and cheese filling for my samosas. Needless to say, it was a hit and is definitely going to be on the menu when ever we are entertaining for the next time. So here is the recipe to make these super easy and delicious Chicken and cheese samosa. All you need is Samosa patti - 12-15 All purpose flour - 1 tbsp Water - 2 tbsp Oil - 1 tbsp and for frying Garlic - 3-4 cloves ( thinly sliced ) Onion -...

For some reason when ever we decide to eat non veg food, it's either chicken or mutton that comes to my mind. I am so used to eating chicken and mutton in the name of non vegetarian food that it takes a little extra effort to cross my limits and think about sea food and fish. That is the reason you will find very few fish recipes on the blog. But now I will try to make a conscious effort and try to make more of fish recipes as it is not only tasty is also very good for health as well. This Fish Dum Biryani is a perfect start and you will love how well the fish blends with the flavorful rice and masala. I have used Seer fish to make this recipe but you can use any fish of your choice. Here is the recipe to make this delicious and flavorful Fish Dum Biryani. All you need is For the rice Long grain basmati rice - 2 cups Cloves \ Laung - 2-3 Black peppercorns \ Kali mirch - 5-6 Black cardamom \ Badi ilachi - 2 Cinnamon \ Dalchini - 1 inch piece Lemon juice - 1 tbsp Ghee - 1 tbsp Salt -...

This Chicken Dahi Wala recipe is very close to my heart as it's my Dad's to go recipe and I remember him making this dish week after week on our demand as we never got over this flavorful, spicy curry with a lovely texture. The recipe is quite easy to make as all you have to do is to brown the onions. All the other ingredients are basically dumped in the pan and cooked till they blend beautifully with each other. Serve it with rice or pair it with laccha paratha or naan, this recipe is surely a keeper. Here is the simple recipe to make this Dahi Wala Murgh. All you need is Chicken - 1 kg ( with bones ) Oil - 1\4 cup Cloves - 3-4 Black peppercorns - 5-6 Black cardamom - 2 Cinnamon - 1 inch stick Dry red chili - 2-3 Onion - 1 and 1\2 cups ( thinly sliced ) Ginger garlic paste - 2 tsp Yogurt - 2 cups Coriander powder - 2 tsp Turmeric powder - 1\2 tsp Kashmiri red chili powder - 2 tsp Garam masala powder - 1 tsp Salt to taste Honey - 1 tsp lemon juice - 1 tbsp Fresh coriander for g...

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...

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 ...

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...