A treat for your eyes- The Cake Show, Bangalore

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Let the ship sink into your taste buds..


Model of Bangalore Palace made in sugar

(19.5 feet high. It is 62.5 feet in length and 19.5 feet in depth)

The Cake Tower


Music for your mouth tooooo......


Its DESSERT time folks

Happy New Year
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Kootu masala powder

Masala powder (Translation)

1 tsp coriander seeds powder
1 tsp bengalgram dal
1 tsp blackgram dal
1/2 tsp pepper
2 red chillies
1 tsp cumin seeds

Roast all the masala ingredients except cumin seeds. Cool and grind it adding cumin seeds. You can make this is larger quantity and store in an air tight container. It becomes very easy to make kootu if this powder is kept ready.

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Katrikaai (Brinjal) Kootu

(some people are of the view that brinjal shouldnt be consumed while pregnant...in such cases, you could substitute brinjal with carrots or beans or cabbage or chow chow)

Ingredients (Translation)

2 brinjals cut into medium pieces (I use the green ones)
1/2 cup green gram dal
2 tsp oil
1 tsp mustard seeds
1/2 tsp turmeric powder
Salt to taste
Bit of asafoetida
2 tbsp grated coconut
2 tbsp masala powder

Heat oil and add mustard seeds. When it splutters add the brinjals and dal and cook together adding required water. Add turmeric powder, salt and asafoetida.

Grind the masala powder with grated coconut and little water and add it to the kootu. Mix well and in five minutes, it will start getting thick.

Serve with rice or rotis.

This goes to the Food during Pregnancy event ..

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Paruppu Urundai Kuzhambu

Ingredients (Translation)

1 cup red gram dal
1 small lime size tamarind soaked in water
Salt to taste
2 Red chillies
Pinch of asafoetida
1/2 tsp turmeric powder
Curry leaves
1 tsp mustard seeds
2 tbsp oil
2 tsp sambar powder

Soak the dal for 2 hours and grind along with asafoetida, salt and red chillies and very less water. Heat 1 tsp oil and add this paste and cook for some time till it starts leaving the sides of the vessels. Cool and make small balls of it.

Heat oil, add mustard seeds and when it splutters, add the tamarind juice, sambar powder, salt, asafoetida, curry leaves and turmeric powder. When it starts getting thick, add the balls made earlier and cook on sim for five minutes. If still watery, add paste of rice flour and cook for 2 more minutes.

Garnish with coriander leaves.
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