Cake House

S abudana Vada / Tapioca Pearl Fritters are a most popular Indian snack which is liked by all. This is a traditional dish of Maharashtra, which is made during the time of fasting/ vrat for festivals, as this dish doesn't contain any onions or garlic. An easy and a simple snack which can be prepared in a less time if everything is well planned ahead. These super delicious snacks are crispy from outside and soft from inside. Sago / Tapioca pearl is pure carbohydrate, the addition of peanuts to sago adds to the protein content, making it a balanced meal. The popular things which can be made using sago are sabudana kichdi and sabudana kheer.  A little preparation ahead like soaking the sago overnight, boiled, peeled and mashed potatoes, roasting and coarsely grinding the peanuts make the work easy. This vada/ fritter is often enjoyed with spicy green chutney and a hot tea. Try this out and let me know. Ingredients: Tapioca Pearls/ Sabudana- 1 Cup Boiled Po...

T his past week, I was little busy with my daughter's birthday. It was a unicorn themed birthday. I will make a post about it some other time. Nowadays Ramadhan fasting is going on in full swing. At home, my mom makes delicious, mouthwatering appetizers for iftar. It would be a nice gathering of family members during iftar. Here in the US, I will be trying to make daily different varieties of dishes during iftar time. One among them is this potato and quinoa cakes. I got the recipe from Healthy Living James , which has a collection of healthy and nutritious food, which I like to google always. The recipes on the blog are so simple and less time-consuming. These potatoes and quinoa cakes are so easy to make. Boil the quinoa and potatoes, mix them along with the spices and bake them till done. A healthy and delicious snack will be ready within minutes. Ingredients: Boiled Quinoa- 1/2 Cup Boiled Potatoes- 3 nos Onions(chopped)- 2 nos Garlic (minced)- 4nos Olive Oil- 3tbsp Pa...

A maranth leaves are power packed with lots and lots of vitamins, minerals, iron and so on. These greens form an integral part of Indian Cuisine. As these leaves are loaded with nutrients and proteins, I will make sure to include these greens in almost everything I make. Amaranth leaves also called as Cheera in our language is a staple green at our place. My mom makes different varieties of dishes with these greens. Because of that, I like them a lot in any form. When we came to the US, these greens were seldom in Indian stores. But when we get this, I buy then in a bulk and so I will wash and chop them and keep it in airtight containers in the refrigerator.  My friends who are close to me, know very well about my love for greens. Recently for a get-together, I thought of making cutlets using these leaves.  I made these cutlets for the first time, which turned out delicious and my friends liked them a lot.  Sauting these leaves along with spices and mixing with boile...

A loo paratha is a popular Indian stuffed bread, which is very filling and will be loved by all. This can be prepared very easily, as all the ingredients added to the stuffing are very easily available in our kitchen pantries. This is a flatbread made of whole wheat flour, which is stuffed with a potato filling and cooked until golden brown. This aloo paratha is a delicious and versatile dish, which we can have any time of the day. This is a complete meal in itself. this tastes great when served with raita or pickle. This is a perfect lunch box meal for kids. Potato is very filling as it is high in carbs. I make this often as my daughter likes it a lot. Street vendors in India sell these aloo parathas along with a big chunk of butter or curd on the side. We can add mint, coriander leaves, ginger- garlic paste in the stuffing but I made it simple. Hope you may like this. Try this out and let me know. Ingredients: Whole Wheat Flour- 2 Cups Oil- 2 tbsp salt- as required Water - to kne...

P ani Puri is one of my favorite chaats from childhood. Whenever we go out, we used to thoroughly enjoy the chaat from the roadside street vendors. In every nook and corner, you can see a pani puri stall. We used to have competition, as who will have more puris. Every Indian like pani puri to the core. It is said that this not only satisfies your taste buds but also keeps the kid in you alive. Once during fasting time, in Bangalore, after breaking the fast I had 30- 35 pani puris without eating anything. I like to have them anytime of the day. After coming to the US it has become very rare to find pani puri. We will get the pani puri kit in all the Indian stores. I started making it from scratch as we don’t find the puris most of the time in stores. My daughter loves it a lot. She won’t eat anything else if pani puri is there for snacks. Pani puris have different names like the puchkas, gol gappas and so on. Pani means water and puri are the fried puffed dough balls. Yesterday was my s...

My post of Kerala style chicken vegetable stew has been updated in Lubna’s blog kitchen flavors and this is the 10th year since I have become a member of Joy from Fasting to Feasting- X . I am really delighted to be a part of Ramadhan special, which she conducts every year without fail. This time I have posted about my all time favorite side dish along with appam, idiyappam, puttu and so on. This we can prepare without vegetables also, but as my daughter likes vegetables along with chicken, I combined both. You can see the recipe in Lubna’s wonderful blog. Hope you all will like it.

P aalaada is one of the specialty dishes of Kerala. This is one of the softest crepes, which is as thin as a paper and just melts in your mouth. This is very simple and easy to make that requires no fermentation,  like dosa or appam. My mom used to make these but instead of rice, she uses maida. In a WhatsApp group, one of my friend’s mentioned about this and so I got the recipe from her and here it is today in my blog. A perfect breakfast on a weekend, so that everyone can enjoy it with each bite. You can have these for dinner as well as when guests are at your place. You can have this paalaada along with any spicy curry/ stew . I made the chicken stew to go along with this paalaada, which is our all time favorite. My mom’s chicken stew is to die for. Thin and thick coconut milk is added to chunks of chicken and potato pieces which is seasoned with spices. A perfect delicacy with appams , idiyappam and so on. Everybody has their own version of this stew. This is a very popular ...