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Ten latest recipes from the house of Signature Cakes


3 days ago

Signature Cakes

Meal maker gravy or soya chunk gravy
For a Sunday when you cannot cook non-veg
Soak
Meal maker - 1/2 cup
Water - 2 cups
Milk - 2 tbsp
Boil milk and water, then add the meal maker and switch off the stove. Let it soak for 20 to 30 minutes and then drain the water and squeeze maximum water out of it.
Grind - 1
Roast and grind
Sombu - 1 tsp
Onions - 2 ( medium size)
Pottukadalai - 2tsp
Coriander powder - 1tbsp
Red chilli - 3 to 4
Garlic - 2 cloves (big)
Ginger - 1inch
Cloves - 2(if too small) or - 1
Cinnamon - 1 inch
Heat oil in a kadai, warm the oil add one by one in the order sombu, cinnamon, cloves, red chilli, garlic, ginger and onions. Sauté until onions are done and then add the coriander powder and switch off the stove. Let it cool down and grind it to a fine paste.
Grind - 2
Soak and grind
Coconut - 1/4 cup
Poppy seeds/ khasa khasa - 1tsp
Cashew - 4
Soak poppy seeds and cashew in hot water for 15 to 20 minutes. Then grind it along with coconut.
Temper - 1
Cinnamon - 1inch stick
Cloves - 2 (if small) or 1
Tomatoes - 1 medium size
Salt - 1tsp level not heaped
Temper - 2
Curry leaves - 2stalks
Ghee - 1/2 tsp
Method
Heat oil in a pressure pan until hot and add the temper - 1 ingredients one by one and sauté until tomatoes are mushy. Then add the soaked and drained meal maker and the first grind, sauté for a minute, add salt and close the pan along with whistle. Increase the heat to high and wait for the whistle. Now sim down the heat and cook for not more than five minutes. Switch off the heat and wait for the pressure to come down. Open the the lid and add the grind - 2. Now temper the ingredients under temper - 2 and add it to the finished gravy. Do not cook after adding the coconut grind. Serve it with ghee rice or chappathi or white rice. #Namakkal #signaturecakesbyArunthathiVignesh #soyagravy #foodforlove #vegetarianrecipes #vegfood #recipe
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Meal maker gravy or soya chunk gravy 
For a Sunday when you cannot cook non-veg 
Soak 
Meal maker - 1/2 cup 
Water - 2 cups 
Milk - 2 tbsp 
Boil milk and water, then add the meal maker and switch off the stove. Let it soak for 20 to 30 minutes and then drain the water and squeeze maximum water out of it.
Grind - 1 
Roast and grind 
Sombu - 1 tsp 
Onions - 2 ( medium size) 
Pottukadalai - 2tsp 
Coriander powder - 1tbsp 
Red chilli - 3 to 4 
Garlic - 2 cloves (big) 
Ginger - 1inch 
Cloves - 2(if too small) or - 1 
Cinnamon - 1 inch 
Heat oil in a kadai, warm the oil add one by one in the order sombu, cinnamon, cloves, red chilli, garlic, ginger and onions. Sauté until onions are done and then add the coriander powder and switch off the stove. Let it cool down and grind it to a fine paste. 
Grind - 2 
Soak and grind 
Coconut - 1/4 cup 
Poppy seeds/ khasa khasa - 1tsp 
Cashew - 4 
Soak poppy seeds and cashew in hot water for 15 to 20 minutes. Then grind it along with coconut. 
Temper - 1 
Cinnamon - 1inch stick 
Cloves - 2 (if small) or 1 
Tomatoes - 1 medium size 
Salt - 1tsp level not heaped
Temper - 2 
Curry leaves - 2stalks 
Ghee - 1/2 tsp 
Method 
Heat oil in a pressure pan until hot and add the temper - 1 ingredients one by one and sauté until tomatoes are mushy. Then add the soaked and drained meal maker and the first grind, sauté for a minute, add salt and close the pan along with whistle. Increase the heat to high and wait for the whistle. Now sim down the heat and cook for not more than five minutes. Switch off the heat and wait for the pressure to come down. Open the the lid and add the grind - 2. Now temper the ingredients under temper - 2 and add it to the finished gravy. Do not cook after adding the coconut grind. Serve it with ghee rice or chappathi or white rice.  #Namakkal #signaturecakesbyArunthathiVignesh #soyagravy #foodforlove #vegetarianrecipes #vegfood #recipe

1 week ago

Signature Cakes

Millet curd rice or millet thayir sadam
Millet - 1/2 cup ( I have used kuthiraivali/barnyard millet)
Milk - 11/2 tumbler
Water - 11/2 tumbler totally 3tumbler
Boil milk and water together in a clay pot, in the mean time wash the millet. After water boils add washed millet into the pot and cook the millet in lowest heat with lid half closed. On and off keep stirring to avoid burning. Cook until the millet is cooked or until it resembles thick porridge.
To Temper
More milagai - 6 to 9
Mustard - 1/4 tsp
Ginger - 1/2tsp
Asafoetida/perungayam - pinch
Curry leaves - 2stalks
Oil - 1tbsp
In a kadai add oil and fry more milagai in batches until it changes colour and add only the roasted chillies to the cooked millet rice. Temper the remaining ingredients one by one in the remaining oil and add it to the cooked rice.
Milk - 3/4 tumbler
Curd - 3/4 tumbler
Salt - 1tsp (level)
Sugar - 1/2 tsp
Cooked millet rice should be little warm not hot or very cold and now add the above ingredients and mix well. Let it rest for two hours before serving it. Resting improves the taste.
#Namakkal #signaturecakesbyArunthathiVignesh #milletcooking #barnyardmillet #curdrice #recipe
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Millet curd rice or millet thayir sadam 
Millet - 1/2 cup ( I have used kuthiraivali/barnyard millet)
Milk - 11/2 tumbler 
Water - 11/2 tumbler totally 3tumbler 
Boil milk and water together in a clay pot, in the mean time wash the millet. After water boils add washed millet into the pot and cook the millet in lowest heat with lid half closed. On and off keep stirring to avoid burning. Cook until the millet is cooked or until it resembles thick porridge. 
To Temper 
More milagai - 6 to 9 
Mustard - 1/4 tsp 
Ginger - 1/2tsp 
Asafoetida/perungayam - pinch 
Curry leaves - 2stalks 
Oil - 1tbsp
In a kadai add oil and fry more milagai in batches until it changes colour and add only the roasted chillies to the cooked millet rice. Temper the remaining ingredients one by one in the remaining oil and add it to the cooked rice.
Milk - 3/4 tumbler 
Curd - 3/4 tumbler 
Salt - 1tsp (level) 
Sugar - 1/2 tsp 
Cooked millet rice should be little warm not hot or very cold and now add the above ingredients and mix well. Let it rest for two hours before serving it. Resting improves the taste. 
#Namakkal #signaturecakesbyArunthathiVignesh #milletcooking #barnyardmillet #curdrice #recipe

2 weeks ago

Signature Cakes

Ennai Kathirikai Kuzhambu
Tamarind - 1tbsp lightly packed or lime size
Hot Water - 1/4 cup
Soak the tamarind in hot water for half an hour. And extract pulp from it.
Roast and grind
Small onions - 1/2 cup peeled and chopped
Coconut - 1/4 cup
Red chilli - 4 to 5
Poppy seeds - 1/2 tsp
Roasted Peanuts - 1 tbsp
Jeera/cumin - 1/2 tsp
Vendayam/ fenugreek - 1/4tsp
Coriander powder - 1tsp heaped
Turmeric - 1/4tsp
Oil - 2tsp
Heat oil in a kadai until it is hot(preferably iron kadai) then add jeera, fenugreek, poppy seeds, red chilli and chopped onions. Sauté until onions are cooked or turn pink. Add coriander powder and coconut sauté for a minute and switch off the stove. Add the turmeric and wait until the mixture cools down and grind it to smooth paste with less water.
To chop and soak
Brinjal (small variety) - 10 nos
Keep the brinjal whole and slit them in cross section under the bottom. Look for worms and let them soak in water until you cut all the brinjal. If you do not soak them in water oxidisation will change the colour of the brinjal. Now one by one stuff the brinjal with half tablespoon of the ground masala.
Cooking the curry
Oil - 3tbsp (preferably chekku nallennai)
Salt - 1tsp level (rock salt)
Add oil into the mud pot and wait until the oil heats up. Now add the stuffed brinjal and sauté until the skin over the brinjal shrinks and turns it's colour. Now add the 1/4 water and close the pot for 5 to 10 minutes until the brinjal is cooked. Make sure you do not burn the brinjal. Add the remaining masala and sauté until the masala is cooked or until the colour of the masala changes to brown. Now add the tamarind extract and salt. Close it with a lid and let it cook for 10 to 15 minutes or until the raw smell disappears or until the gravy thickens for a desired consistency.
To temper
Oil - 1/2 tsp
Mustard - 1/4 tsp
Perungayam/asafoetida - pinch
Curry leaves - two stalk
Red chilli chopped - 1
Heat oil in a small pan and temper ingredients one by one and add the tempered mixture to the finished gravy. Ready to serve.
#recipe #signaturecakesbyArunthathivignesh #southindianfood
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Ennai Kathirikai Kuzhambu 
Tamarind - 1tbsp lightly packed or lime size 
Hot Water - 1/4 cup
Soak the tamarind in hot water for half an hour. And extract pulp from it. 
Roast and grind 
Small onions - 1/2 cup peeled and chopped 
Coconut - 1/4 cup 
Red chilli - 4 to 5 
Poppy seeds - 1/2 tsp 
Roasted Peanuts - 1 tbsp
Jeera/cumin - 1/2 tsp 
Vendayam/ fenugreek - 1/4tsp 
Coriander powder - 1tsp heaped 
Turmeric - 1/4tsp 
Oil - 2tsp 
Heat oil in a kadai until it is hot(preferably iron kadai) then add jeera, fenugreek, poppy seeds, red chilli and chopped onions. Sauté until onions are cooked or turn pink. Add coriander powder and coconut sauté for a minute and switch off the stove. Add the turmeric and wait until the mixture cools down and grind it to smooth paste with less water.
To chop and soak
Brinjal (small variety) - 10 nos 
Keep the brinjal whole and slit them in cross section under the bottom. Look for worms and let them soak in water until you cut all the brinjal. If you do not soak them in water oxidisation will change the colour of the brinjal. Now one by one stuff the brinjal with half tablespoon of the ground masala. 
Cooking the curry 
Oil - 3tbsp (preferably chekku nallennai) 
Salt - 1tsp level (rock salt)
Add oil into the mud pot and wait until the oil heats up. Now add the stuffed brinjal and sauté until the skin over the brinjal shrinks and turns its colour. Now add the 1/4 water and close the pot for 5 to 10 minutes until the brinjal is cooked. Make sure you do not burn the brinjal. Add the remaining masala and sauté until the masala is cooked or until the colour of the masala changes to brown. Now add the tamarind extract and salt. Close it with a lid and let it cook for 10 to 15 minutes or until the raw smell disappears or until the gravy thickens for a desired consistency.
To temper 
Oil - 1/2 tsp 
Mustard - 1/4 tsp 
Perungayam/asafoetida - pinch 
Curry leaves - two stalk 
Red chilli chopped  - 1
Heat oil in a small pan and temper ingredients one by one and add the tempered mixture to the finished gravy. Ready to serve.
#recipe #signaturecakesbyArunthathivignesh #southindianfood
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