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Sunday, October 31, 2010

sneak peak for next recipe :)


Any  Guesses?

Race Car Birthday Cake

We celebrated my son's birthday today. He is crazy about race cars. So, I decided to make race car cake for his birthday. I showed him couple of race car cake picture from Internet and then he started to design his own cake for his birthday :) So finally, we both come up with this design.
For cake I used Betty croker instant cake mix and substitute eggs with flex seeds powder. It tastes actually better with flex seeds than eggs. I made three 9 inches cakes. Two of them I used for the base and one to carve the car. I used fondant to cover the car and doors and windows. To give race track effect I used black icing ( mix black food color in icing) and make square around the side of the cake and made some grass on the side of the mud.





Tuesday, October 12, 2010

Indian Bento, Lunch Box , Tiffin Recipe

I am a very big fan of Bento. Today, I decided to make Bento lunch box for my kids and try to give it an Indian touch. Today's lunch menu is Cocktail Idali, Apple Bunny, Cucumber, Carrot sticks and Grapes. My son was so excited for his lunch box in the morning :).

For my Older Son
For my Little One!!
  

Tuesday, October 5, 2010

What is Sabudana/ Sago/ Topioca ?

After publishing sabudana paratha I have got lots of question about sabudana? So for those who doesn't know about Sabudana, I have my wiki search result which I am posting here. You will get sabudana from any Indian Store.


Tapioca is a starch extracted from the root of the plant species Manihot esculenta. This species, native to the Amazon, Cuba, Puerto Rico, the Dominican Republic, Honduras, and Venezuela is now cultivated worldwide and has many names, including cassava, bitter-cassava, manioc, "mandioca", "aipim", "macaxeira", "manioca", "boba", "yuca" (not to be confused with yucca), "Sagudana" (literally, Sagu drops)--with local variation of "Sabudana"--and "kappa". In Vietnam, it is called bột năng. In Indonesia, it is called ubi kayu or singkong.
The name tapioca is derived from the word tipi'óka, the name for this starch in Tupi.[1] This Tupi word refers to the process by which the starch is made edible. However, as the word moved out of South America it came to refer to similar preparations made with other esculents.[citation needed]
Tapioca is a staple food in some regions and is used worldwide as a thickening agent, mainly in foods. Tapioca is gluten free, and almost completely protein free. 'Tapioca' in Britain often refers to a milk pudding thickened with arrowroot,[citation needed] while in Asia the sap of the Sago palm is often part of its preparation.[citation needed]

Source:  http://en.wikipedia.org/wiki/Tapioca

hope this will help. Let me know if you want further information :)

Monday, October 4, 2010

Sabudana Paratha ( thalipeeth)

Ingredients:-
Soaked Sabudana / Sago 2 cups
Potatoes 2 large Boiled
Cuminseeds 1tea spoon
Sabudana Flower 2tsp
Green chilly paste 1 1/2 tea spoon
Salt to taste
roasted Peanut groundnuts powder 1/4 cup
Sugar 1/2 tsp
oil to shallow fry( or if you want you can use ghee)

Method:-

1. Soak 2 cups of sago by placing it in a bowl, then rinsing once with water, then adding enough water to just cover the sago in the bowl. Cover and leave overnight or 5 hours. Your sago will swell well and becoming a bit rubbery and soft. This results in perfectly fluffed sago.Keep it aside.
2. Peel and mash boil Potatoes.
3. In a big bowl add soaked sabudana , mashed potato,groundnut powder,salt ,sugar, green chilli paste, cumin seeds ,sabudana powder(flour) and mix well to a soft dough, except ghee.
4. On a thick plastic bag/ sheet, place a tennis ball size ball of the dough and pat it with hands into a round roti shape or flat bigger circle. See that roti should be thick and should not break.
5. Heat a non -stick pan.
6. Gently transfer it to the hot non stick pan. Put ghee around it.
7. Cook on both sides to a until nice golden colour and crispy.
8. Serve with Yogurt / coconut chutney of your choice.

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