Cake House

P asta soup is a quick twist on a classic chicken noodle soup which is fully loaded with veggies and chicken. Recently when my friend made this delicious, healthy and nutritious noodle soup, I remembered the delicious soup which I had in Banglore. Julinned Veggies I ended up making this dish with pasta instead of noodles. A perfect dish to be enjoyed on a cold winter day. This soup is filled with tons of veggies which are cooked along with required amount of water, spices, sauce of your choice in which the boiled pasta is added and when done, enjoyed warm. The soup can be made in advance and frozen. When needed thaw the soup and add the cooked pasta and serve. We can add any choice of veggies. This will be liked by kids as well as adults. A perfect party hit. Try this out and let me know... Ingredients: Pasta- 2 Cups Carrots- 2 nos Beans- a handful Cabbage- 1 Cup Ginger- 2 tbsp Garlic- 2 tbsp Onions- 1no Chili Flakes- 1/2 tbsp Garlic Powder- 1 Tsp Basil- 1 tbsp Orega...

In a large Dutch oven or other large pot, melt 3 tablespoons butter over medium heat. Add some  oil and 1 kg sliced onions ; cook onions are until softened, stirring occasionally, about 15 minutes. Add the salt, pepper, and a tbsp sugar ; continue to cook, stirring occasionally, until onions are deep golden brown and caramelized, reducing heat slightly if onions seem to be browning too quickly, 35 to 45 minutes more. Add the 4 thinly sliced garlic cloves  for the final few mins of the onions’ cooking time, then sprinkle in 2 tbsp flour and stir well. Add 250 ml white wine and raise heat to high. Cook until almost all liquid has evaporated, 8 to 10 minutes. Tie 10 sprigs of thyme and 2 bay leaves into a bundle with twine. Add 1 liter of  hot beef (or chicken) stock  and the herb bundle to the pot with onions. Bring to a boil, reduce to a simmer, and cook, uncovered, until broth is thickened and flavorful, 20 to 30 minutes. Remove from heat and whisk in remaining 2 t...

A warm, spicy, cozy soup on a cold, wintery evening is what most of us would dream of. My father- in- law likes different varieties of soups. In this cold weather, I made one of his favorite spicy chicken soup and here it is now on my blog. This chicken soup is a hearty, comforting soup that's so easy and simple to make which only take few minutes. In this, I have added roasted corn which is optional. You can add boiled corn and any of your favorite veggies. When all the spices are added together, the flavors are very well blended with each other which gives a distinctive taste and enhances your taste buds. The spiciness can be adjusted to suit your taste. I have made different varieties of soups before, but this one is more Indian with the addition of spices. Hope you all might like this. Try this out and let me know. Ingredients: Boneless Chicken pieces- 1 Cup Roasted Corn- 1/2 Cup Water- 3 Cups Pepper powder- 1 tbsp Salt- as required Cumin Powder- 1 Tsp Grated Gi...

Start with the soup. Roughly cut 2 yellow paprikas, 1/2 a fennel bulb, 3 cloves of garlic and a stalk of celer y and sweat them in some olive oil. Add a pinch of safran. Add 0,8 litre  chicken stock and softly boil for 10 mins. Use a stick blender to liquify and then add 100 m l cream. Boil some samphire  for 3 mins. Use a mandoline to make very thin shavings the other halve of the fennel bulb. Now whip some  cream. Add a tbsp Pernod and whip again. Start plating: Put some fennelshavings in the middle of the plate. Then some samphire Now the smoked halibut Finally a quenelle of cream Hold the stick blender just above the soup and create a nice foam. Then pour the soup around the little tower (Inspired by Angelique Schmeinck, 24Kitchen. Here's a video  )

Not one of the best looking dishes on this blog, but very, very simple and very tasty. Stir fry 300 gr shredded carrots for a minute or 2. Add 1 tsp cumin powder and half a tsp coriander powder .  Then 400 gr of red lentils (from a can), 750 cl vegetable stock and 125 cl coconut milk . Bring gently to the boil After 15 minutes you can use a stick blender to puree the soup. Roast 2 tsp fennel seeds in a dey pan. Serve with fresh coriander , Turkish yoghurt and the toasted seeds. Plus some warm naan or pita bread. (A Janny van der Heijden recipe)

Slice 4 cm fresh ginger and add to 1 litre of chicken stock , with 2 tbsp fish sauce , 1/2 tbsp soy sauce , 1 tbsp lemon juice and the white of a lemon grass . Simmer for 15 mins. In the meantime mix 50 gr of chia seeds (or black sesame seeds ) with a tsp of chili flakes . Coat 2 chicken fillets with egg white and cover the fillets with the seed mix Fry for about 5 mins on each side till golden brown and done. Slice 100 gr of sugarsnaps lengthwise. Remove the ginger and lemongrass from the stock and add the sugarsnaps and a halved red chili . Simmer for 2 mins. Cut the chicken breasts lengthwise in strips. Serve with small  basil leaves , spring onion and lime . (Inspiration: Donna Hay)

First we need to cut a big onion, a fennel bulb and 3 garlic cloves and sweat them softly in a bit of oil. In the meantime put 200 gr frozen peas into boiling water and boil for a couple of minutes. Drain. Mix all ingredients and add enough chicken stock to make a nice thick soup, using a blender. Then shred 100 grs smoked salmon pp with creme fraiche and a tbsp mayo. Use the blender to make the mousse. Add some finely chopped celery and chives. Serve as shown at room temperature. Crumble a bit of dried fried onion on top. With some salad leaves or watercress for decoration.. Inspired by Racine Restaurant, Tillac, SW France

T he weather is getting colder and colder and so a warm, filling and flavor full soups are the perfect antidote to chilly winter weathers.This healthy soup can be prepared within 15- 20 minutes and everybody will enjoy this delicious soup. This is an ultimate comfort soup, which is very filling than regular food. You just need some tomatoes, onions and garlic for an incredible bowl of soup. Here the tomatoes are blanched, chopped, cooked, blended and served. Garnish with some crunchy, delicious croutons and enjoy a hot steaming bowl of soup. The steps for preparing this soup looks tedious, but once you gather all the ingredients, this can be prepared in no time. There is anything more comforting  than being in the kitchen experiencing the simmer smells of this simple homemade tomato soup. Just try this out and let me know…. Ingredients: Tomatoes- 4 nos Onions- 2 nos Garlic Chopped- 2 tbsp Bay leaf- 1 Olive oil- 1 tbsp Water- 1 Cup Salt- as required Pepper powder- 1 tsp Sugar- 1 tbs...

O n a frigid day, who doesn’t like to have a warm and a comforting soup made with a perfect combination of mushrooms, eggs, ginger and most importantly a little bit of love…:) This is my version of the soup. A simple, delicious and a very nutritious soup, which will be loved by all. In this soup I have used egg whites instead of whole eggs. The beaten eggs when dropped in the soup, just looks like  silky threads... Ingredients: Egg whites- 3 nos Ginger(crushed)- 1tbsp Mushrooms- ½ cup Chicken Stock- 2 cups Soy sauce- 2tbsp Salt and Pepper- as required Celery/ Basil- for garnish Method: Heat chicken stock in a bowl until simmering. Add mushrooms at this stage and let it cook for 4- 5 minutes. Now when the mushroom becomes soft add the crushed ginger, salt, pepper and soy sauce. Mix well. Keep the flame in lowest maximum and slowly pour the egg whites while stirring the chicken stock in one direction. The eggs will get cooked immediately forming lovely strands. Switch off the flame a...

W ho doesn’t like a hot steaming cup of soup on a cold evening. After coming to this new place, our hunger pangs have increased and so we are munching on something or the other all the time. Junk, unhealthy, healthy,... anything goes :-) So to reduce the junk intake, I thought of preparing some delicious healthy dishes and one among them is this amazingly lovely smooth silky soup made out of garlic. We all know that garlic has so many medicinal benefits and is a very good immune booster.I thought this would be a perfect soup for my husband who is a big garlic fan and so I googled many recipes and got this method, which is very simple and which requires noodles, that is a perfect for my daughter who is crazy about noodles in any form. Just try this out and I bet nothing feels as warm and comforting like a hot bowl of garlic soup. Adapted From fxcuisine.com Ingredients: Garlic Cloves- 20-25 nos ( Chopped) Olive Oil- 3 tbsp All Purpose Flour / Maida- ¼ Cup Water- 2- 3 Cups Dried Herbs- 2...

This one is very simple folks.  Cut a nice, ripe melon in 4 quarters. One to make the cute balls, the flesh of the rest to be pureed with the juice of one orange and (the secret)! a splash of pastis.   Prepare well in advance so you have plenty of time to chill in the fridge. Serve with some cured ham. Or not...

Cut 5 leeks (the white and very light green only) in rings, sweat in some butter with 2 crushed cloves of garlic and 2 chopped celery sticks. Add 2 potatoes (in small parts) and 750 cl chicken stock . Simmer for 20 mins. Use the blender. Serve with some nice crayfish.

With the onset of Monsoon, the weather has become a little cold and there is a slight nip in the air. This is the time to sip on some thing warm and soothing and that's exactly what I did for today's dinner. A bowl of this hearty plum and chicken soup with a crunch from fried garlic in every bite and a few slices of Herb and Garlic bread to dunk in the soup is just what I needed to enjoy the weather. This combination of Plums and chicken is sure to impress your taste buds. Here is the recipe to make this Plum and Chicken Soup with Crispy Fried Garlic. This recipe also goes to the Kitchen Aid Contest held by IFBM, a food bloggers meet that is happening in Bangalore. All you need is Olive oil - 2 tbsp Garlic - 8-10 cloves ( chopped ) Onion - 1\2 cup ( sliced ) Celery - 1\4 cup ( chopped ) Plums - 5-6 ( de seeded and chopped ) Chicken breast - 1 ( cut into pieces ) Bay leaf - 1 Chicken stock - 4 cups Butter - 1 tbsp All purpose flour - 2 tbsp Freshly ground black pepper - 1\2 tsp ...

Dal or lentils are an important part of any Indian meals and as most households, it's made for at least one meal everyday in my home as well. Thankfully there are a variety of lentils to choose from and so it's not boring to eat the same thing each day. I also keep on making variations in the preparation and this time, I added dill leaves to my split red lentils. Dill leaves are high in vitamins and anti oxidants and are also a good source of minerals like calcium, potassium and iron. Adding dill leaves in Dal is also a good way to sneak in the greens in your child's diet, without him making much fuss about it. Here is the simple recipe to make Soya Masoor Dal. All you need is Dhuli masoor dal \ Split skinned red lentil - 1 cup Salt - 2 tsp Turmeric powder - 1\2 tsp Dill \ Soya leaves - 1\2 cup ( chopped ) Ghee - 3 tbsp Garlic - 4-5 cloves ( chopped ) Cumin \ Zeera seeds - 1\2 tsp Fenugreek \ Methi seeds - 1\2 tsp Asafoetida \ Heeng - 1\4 tsp Dry red chilies-  3-4 Onion - 1...

Mango kadhi or Fajito is a Gujarati dish made with yogurt and chickpea flour. Pulp of ripe mango is added to it to give a very unique taste. You may be skeptical on how the sweet taste of Mango go with savory nature of the kadhi, but be assured, the outcome is a delight to eat. We enjoyed this mango kadhi with steamed rice and phulke. Here is the easy and simple recipe to make Mango kadhi or Fajito. All you need is Sour curd - 1 cup Chickpea flour \ Besan - 2 tbsp Ginger - 1\2 inch piece Green chili - 2 Oil - 2 tbsp Fenugreek \ Methi seeds - 1\2 tsp Mustard \ Sarson seeds - 1\2 tsp Cumin \ Zeera seeds - 1\2 tsp Asafoetida \ Heeng - 1\4 tsp Dry red chilies - 2-3 Curry leaves - 10-12 Turmeric powder - 1\2 tsp Salt to taste Mango puree - 1 cup For tempering Ghee - 1 tbsp Fenugreek \ methi seeds - 1\4 tsp Mustard \ Sarson seeds - 1\4 tsp Cumin \ zeera seeds - 1\4 tsp Dry red chilies - 3-4 Red chili powder - 1\4 tsp Method of preparation Blend chickpea flour, curd, ginger and green chilies ...