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Recipes

Ten latest recipes from the house of Signature Cakes


4 weeks ago

Signature Cakes

Podi idli
Steamed idli - one plate (approximately 18 idlies)
Idli podi - 2tsp
Curry leaves - 5nos
Mustard - 1/8tsp
Ghee - 1tbsp
Salt - 1/4tsp (must needed inspite of the salt in the podi as it adds taste to the final dish. Reduce the salt if you feel the podi is too salty but do not avoid the salt)
In a kadai add ghee, then add the mustard seeds, let it splutter and then add the curry leaves sauté for a second and add the idlis and sauté until ghee is absorbed by the idlis. May be for two to three minutes. Then add the idli podi and salt and sauté until the idlis are coated with podi. Serve with coconut chutney.
#Namakkal #signaturecakesbyArunthathiVignesh #podiidli #southindiandelicacy #recipe
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Podi idli 
Steamed idli - one plate (approximately 18 idlies) 
Idli podi - 2tsp 
Curry leaves - 5nos
Mustard - 1/8tsp 
Ghee - 1tbsp 
Salt - 1/4tsp (must needed inspite of the salt in the podi as it adds taste to the final dish. Reduce the salt if you feel the podi is too salty but do not avoid the salt)
In a kadai add ghee, then add the mustard seeds, let it splutter and then add the curry leaves sauté for a second and add the idlis and sauté until ghee is absorbed by the idlis. May be for two to three minutes. Then add the idli podi and salt and sauté until the idlis are coated with podi. Serve with coconut chutney. 
#Namakkal #signaturecakesbyArunthathiVignesh #podiidli #southindiandelicacy #recipe

1 month ago

Signature Cakes

peanut chutney
Peanuts - 1/2 cup
Sesame oil - 2 drops
Roast it in a heavy bottom kadai along with 2 drops of seasame oil until you hear crackling sound of peanuts or until black dots appear on the peanut skin. Set aside the peanuts until they cool down a bit and rub between the palm to remove the skin.
Tamarind - 1tsp tightly packed
Boiling hot water - 2tbsp
Soak it in boiling hot water for ten to fifteen minutes.
Small onions - 10nos (shallots) chopped
Coriander seeds - 1tsp (kothamalli)
Red chilli - 2 to 4 nos depending upon the spice level
Jaggery - 1/2 tsp
Rock salt - 1/2 level tsp not heaped
Sesame oil - 1 tsp
Add oil in the kadai and add coriander seeds to it and sauté until fragrant and then add the chopped small onions and red chilli and sauté until the onions are done may be for ten minutes. In the end add sugar and the salt. Let it cool down a bit and then grind it along with peanuts and soaked tamarind. Make sure that you do not run the mixer for a long time, then the result will be a paste not chutney... add water necessary for grinding and make sure to add water little by little until just everything is combined and comes together.
For tempering
Sesame oil -1/2 tsp
Mustard - 1/8tsp
Asafoetida - a pinch
Red chilli - 1 or 2 depending upon the spice level
Curry leaves - 10nos
Heat oil in a kadai and add the ingredients one by one in the given order and pour it over the chutney. #peanutchutney #signaturecakesbyArunthathiVignesh #Namakkal #recipe
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peanut chutney 
Peanuts - 1/2 cup 
Sesame oil - 2 drops
Roast it in a heavy bottom kadai along with 2 drops of seasame oil until you hear crackling sound of peanuts or until black dots appear on the peanut skin. Set aside the peanuts until they cool down a bit and rub between the palm to remove the skin. 
Tamarind - 1tsp tightly packed
Boiling hot water - 2tbsp
Soak it in boiling hot water for ten to fifteen minutes. 
Small onions - 10nos (shallots) chopped 
Coriander seeds - 1tsp (kothamalli)
Red chilli - 2 to 4 nos depending upon the spice level 
Jaggery - 1/2 tsp 
Rock salt - 1/2 level tsp not heaped 
Sesame oil - 1 tsp 
Add oil in the kadai and add coriander seeds to it and sauté until fragrant and then add the chopped small onions and red chilli and sauté until the onions are done may be for ten minutes. In the end add sugar and the salt. Let it cool down a bit and then grind it along with peanuts and soaked tamarind. Make sure that you do not run the mixer for a long time, then the result will be a paste not chutney... add water necessary for grinding and make sure to add water little by little until just everything is combined and comes together.
For tempering 
Sesame oil -1/2 tsp 
Mustard - 1/8tsp 
Asafoetida - a pinch 
Red chilli - 1 or 2 depending upon the spice level
Curry leaves - 10nos 
Heat oil in a kadai and add the ingredients one by one in the given order and pour it over the chutney. #peanutchutney #signaturecakesbyArunthathiVignesh #Namakkal #recipe
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