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Showing posts from October, 2017

AVAL LADDU (POHA LADDU)

Ingredients:
Poha - 1 kg
Powdered sugar - 750 gms
Cashew nuts - 100 gms
Cardamom powder - 1/2 tsp
Ghee

Method:
Dry roast the poha  until aroma comes through. Cool and grind to make fine powder.Heat 2 teaspoon of  ghee and fry chopped cashew nuts. Now mix poha powder, sugar powder, chopped cashew and cardamom in big bowl.Make well and pour enough of hot ghee.Mix and roll it into laddus while still hot.

THAI PUMPKIN SOUP

Ingredients:
Pumpkin - 750 gms (peeled and roughly chopped)
Sunflower oil - 2 tsp
Onion - 1 (sliced)
Ginger - 1/2 tbsp
lemongrass - 1/2 (bashed a little)
Thai red curry paste - 2 tbsp
Coconut milk - 200 ml
Vegetable stock - 450 ml
Lime juice and sugar for seasoning
salt and pepper to taste
Red chilli - 1 (sliced)

Method:

Heat oven to 200 C. Toss the pumpkin in a roasting tin with half the oil and seasoning, then roast for 30 minutes until golden and tender.Meanwhile, put he remaining oil in a pan with the onion, ginger and lemongrass.  gently cook for 8-10 minutes until softened.Stir in the curry paste for one minute, followed by the roasted pumpkin, all but 2 tbsp of the coconut milk and the stock.Bring to a simmer, cook for 5 minutes, then fish out the lemon grass,Cool for a few minutes, then whizz until smooth with a hand blender.Return to the pan to heat through, seasoning with salt, pepper, lime juice and sugar, if required.Serve drizzled with the remaining coconut milk and scattered with chi…

ROTELLI WITH TOMATOES AND GREEN OLIVES

Ingredients:
Ripe tomatoes - 10 (peeled, seeded and cut into chunks)
Green olives - 165 ml (pitted, sliced)
Garlic cloves - 2 (crushed)
Fresh parsley/basil or both - 1/4 cup (chopped)
Salt and freshly ground pepper
Extra virgin olive oil -125 ml
Balsamic vinegar - 2-3 drops
Fresh rotelli or dried - 340 gms

Method:

Combine tomatoes, olives, garlic, herbs, salt and pepper in a large serving bowl.Add olive oil and vinegar and toss to coat well.Cover and let stand at room temperature for at least 2 hours to allow the flavors to develop.Cook rotelli in boiling salted water until al dente; drain, add to sauce and toss immediately before serving.

SHRIMP BALLS

Ingredients:
Onion - 1 (finely chopped)
Raw shrimp - 700 gms (shelled, deveined, grated)
Raw potato - 1 (peeled and grated)
Egg - 1 (slightly beaten)
Salt and pepper to taste
Oil for deep frying

Method:

Grind or grate onion and shrimp into large bowl.Grind potato; pat dry with paper towel..Stir in egg, salt, and pepper. Potato is the thickening; batter will be thick.Heat the oil; drop batter in by spoonfuls. Fry until golden brown.Remove with slotted spoon.Drain on paper towels.Serve hot.

ICE CREAM BRANDY PUNCH

Ingredients:
Milk - 2 1/2 cups
Brandy - 1/2 cup
Egg - 1
Vanilla Ice cream - 500 ml

Method:

Place milk, brandy, and egg into bowl; beat well.Add ice cream cut into small pieces; beat until frothy.Pour into punch bowl.Serve immediately.

HONEY GRANOLA COOKIES

Ingredients:
Vegetable oil - 1/2 cup
Honey - 1/2 cup
Eggs  -2 (beaten)
Vanilla  - 1 tsp
Whole wheat pastry flour - 1 1/4 cup
Salt - 1/2 tsp
Baking soda - 1/2 tsp
Granola - 1 cup

Method:

Combine oil and honey.Stir in eggs and vanilla.Combine flour, salt, and soda; stir into wet ingredients.Add granola;mix well.Drop by teaspoonfuls onto greased baking sheet.Bake at 325 F 10-12 minutes or until done.

DEEP FRIED CHICKEN WITH SAKE AND GINGER

Ingredients:
Large chicken fillets - 4
Sake - 1/2 cup
Light soy sauce - 3 tbsp
Fresh ginger juice - 2 tbsp
Shallots -4 
Wheat flour
Oil for deep frying
Pickled ginger

Method:

Mix the sake, soy sauce, ginger juice and finely chopped shallots together in a bowl.Wash the chicken and pat dry on absorbent paper.Cut into bite-sized pieces. Place in the bowl with the sake marinade and mix thoroughly. Marinate for at least one hour.Drain the chicken and pat ddry on absorbent paper.  dust with flour.Heat the oil in a deep, heavy based saucepan.Cook the chicken in the hot oil until golden brown and cooked through, about 4-5 minutes.Drain on absorbent paper.Serve immediately garnished with pickled ginger and a dipping sauce.

QUINOA TABBOULEH

Ingredients:
Quinoa - 200 gms
Lemon juice - 1 tbsp or as per taste
Olive oil -4 tbsp
Mint - small bunch (chopped)
Flat leaf parsley - small bunch (roughly chopped)
Spring onions - bunch (sliced)
Cucumber - 1/2 (deseeded and diced)
Walnuts - handful (chopped)
Salt and pepper to taste

Method:
 Rinse the quinoa well and Place in a pan with about double the volume of water.Bring to the boil, cover, reduce the heat and gently simmer for 10 minutes or until the grain unwraps itself.Turn off the heat and leave to cool slightly, then drain any remaining water.Season the quinoa with salt and pepper, stir in the lemon juice and oil and leave to cool fully.Stir in the other ingredients, then serve. 

PUDLANGI KUTTU (SNAKE GOURD WITH LENTILS)

Ingredients:
Green moong dal - 125 gms
Channa dal - 75 gms
Ginger - 1/2 tsp (chopped)
Green chillies - 6-8
Snake gourd pieces - 450 gms
Fresh coconut - 1/4 (grated)
Salt to taste
Oil - 1 tsp
Red chillies - 2
Cumin seeds - 1/2 tsp
Mustard seeds - 1/2 tsp
Curry leaves -  few

Method:

Boil the lentils in 200 ml of water with green chillies and ginger.When cooked, add snake gourd pieces and the grated coconut.Heat oil, add mustard, cumin, red chillies and curry leaves and allow them to crackle.Add to the lentils. Stir and cook till the snake gourd is tender and the coconut is cooked.Season and serve hot with rice or parathas.



CURRY LEAF KUZHAMBU

Ingredients:
Curry leaves- 2 handfuls
peppercorns - 1.5 tsp
Cumin seeds - 1/2 tsp
Red chillies - 8
Asafoetida - pinch
Oil  -2 tsp
tamarind - small lemon size
Salt - 1.5 tsp

For talimpu:
Oil - 1 tbsp
Mustard seeds - 1 tsp
Urad dal - 1 tsp

Method:

Heat 2 tsp of oil and fry peppercorns, cumin seeds, red chillies and asafoetida.Cool and grind along with tamarind, salt and curry leaves into smooth paste.Add 400 ml of water to the paste and mix well.heat the oil in kadai, add mustard and urad  dal and allow them to splutter.Add curry leaf mixture and bring it to boil.Reduce the flame and cook till it reduced to 2/3rd.Switch off the flame.This can keep for 2-3 days.

ALOO TIKKI

Ingredients:
Potatoes - 500 gms (boiled, peeled and mashed)
Green peas - 1/2 cup (boiled)
Green chillies - 2 (chopped)
Cumin powder - 1 tsp
Chili powder - 1 tsp
Salt to taste
Corn flour - 25 gms
Lemon juice - 1/2
Oil for frying

Method:

Mix all the ingredients well except oil.Divide into 12 equal portions and make balls.Flatten each between the palms into discs.Heat oil in a fry pan and shallow fry over medium heat until golden brown and crisp on both sides.Drain the excess oil on kitchen paper.Serve hot with ketchup.

BANANA PURI

Ingredients:
Wheat flour - 2 cups
Castor sugar - 1/2 cup or as per taste
Ripe bananas - 3 (small)
Oil for deep frying

Method:

Mash the bananas; add sugar and mix well till it dissolves completely.Then add flour and make dough to make puris.Divide the dough into small balls, roll them into round puris.Heat the oil and fry the puris one by one in medium flame until golden brown.Serve hot.

CORN BREAD

Ingredients:
Maize flour  -1 cup
Maida - 1 cup
Baking powder - 1 tbsp
Baking soda -1 tsp
salt - 1 tsp
Oil - 1/3 cup
Egg - 1 or 
Milk - 1 1/2 cup
Green chillies - 1 tsp (chopped)
Kasuri methi - 1 tbsp (crushed)
Butter - 1 tbsp

Method:

Sieve flours and dry ingredients together.Stir in oil; add milk or egg and whisk to make smooth paste.To bake pancake: Grease the pizza pan and sprinkle flour.Spread the mixture; topped with chopped green chillies and kasuri methi.Bake at 400 F for 30 minutes in preheated oven.Remove the pan from oven, apply butter on top and bake by operating top heat of oven for 5 minutes.This pan cake may be used as pizza base.To prepare Bread: The above mixture transfer to greased bread tin and top up with green chillies and kasuri methi. Press lightly and bake for 30 minutes.Remove and cut into slices when warm.

SEMOLINA BUTTERMILK KANJI

Ingredients:
Semolina - 75 gms
Ghee - 2 tsp
Water - 750 ml
Salt to taste
Sour buttermilk as required

Method:

Heat the ghee in a pan; add semolina and fry until reddish brown. Then add water and cook. Stir continuously without lumps.When it is completely cooked; remove from flame.Add salt and sour buttermilk and serve.

KAJJIKAYALU

Ingredients:
For Dough:
Maida - 250 gms
Ghee - 1 tbsp
Salt - 1/4 tsp
Water

For filling:
Coconut - 1 (grated)
Semolina - 100 gms
Roasted channa dal - 1 tbsp
Cashew nuts - 1 tbsp
Almonds - 1 tbsp
Jaggery - 150 gms or as per taste
Ghee - 2 tsp

Method:


Place maida, ghee and salt in a bowl and mix well. Add enough water to make stiff dough. Cover and keep aside for 30 minutes.Dry roast grated coconut until light brown. Remove from the pan.In the same pan, heat the ghee and fry the semolina till aroma comes.grate the jaggery to fine powder.Grind roasted channa dal, cashew and almonds into powder.Mix all the ingredients together and keep aside.Divide the dough into small lemon size balls and roll them into round thin poori size.Put  1 tbsp or enough filling in each poori, wet the edges and fold it into half moon shape. Twist the edges firmly so that the filling does not come out.Heat the oil in wide pan; drop slowly 2-3 kajjikayalu and   deep fry them till golden brown.Cool and Store in airtight container.…

SNAKE GOURD WITH CHANNA DAL (POTLA KAYA SENAGA PAPPU KOORA)

Ingredients:
Snake gourd - 1
Channa dal - 50 gms
Fresh coconut - 2 tbsp (grated)
Ginger garlic paste - 1 tsp
Salt to taste
Turmeric - 1/4 tsp
Chilli powder - 1 tsp
Green chillies - 3-4
Onion - 1 (chopped)
Oil - 4 tsp
Mustard & cumin seeds  - 1/2 tsp
Curry leaves -  few
Coriander leaves - 1 tbsp (chopped)

Method:

Scrap and cut snake gourd into small pieces.Soak and boil channa dal in salt water till tender but not soft. The dal must be separate. Heat the oil in pan; add cumin seeds,mustard seeds and curry leaves; allow them to splutter.Add chopped onion, green chillies, ginger garlic paste and fry for 2-3 minutes.Then add gourd pieces, salt, turmeric and cook in low flame till pieces are half done.Add channa dal, grated coconut, chilli powder; mix well and cook in low flame another 7-8 minutes or until done.Lastly add coriander leaves.

PENDALAM MUDDA KOORA

Ingredients:
Pendalam (Topioco) - 250 gm
Onion - 1 (chopped)
Green chillies - 3 (chopped)
Turmeric - 1/4 tsp
Salt to taste
Chilli powder - 1 tsp
Oil - 2 tbsp
Red chilli - 1
Mustard & cumin seeds - 1/4 tsp
Channa dal - 1/4 tsp
Curry leaves -  few

Method:

Peel and cut pendalam into small pieces.Heat oil in pan; add red chilli, channa dal,mustard and cumin seeds and curry leaves. Allow them to splutter.Add chopped onion and chillies and fry till onions are soft.Then add pendalam pieces, turmeric and mix well. Fry for 2-3 minutes.Add salt, chilli powder and enough water. Close the lid and cook till pieces are soft and water is completely absorbed.Serve with rice.

HOW TO PREPARE FRENCH DRESSING

Ingredients:
Vinegar -  1/2 cup
Salt - 1 tbsp
Egg whites- 2
Salad oil - 1 cup

Method:

In a double boiler combine all the ingredients.Beat with an egg beater till it becomes thick and creamy.

WHOLE WHEAT PASTA WITH FENNEL

Ingredients:
fennel - 2 1/4 cups (cut into thin strips)
Whole wheat pasta shells - 300 gms
water - 2 1/2 litres
Salt -1 tsp
Eggs -4
heavy whipping cream - 1 cup
whole wheat flour - 2 tbsp
Tomato paste - 6 tbsp
Freshly ground pepper to taste
Sea salt -2 tsp
Parsley - 1/4 cup (chopped)
Gouda cheese -  1 cup (sliced)
Butter - 1/4 cup

Method:

Cool fennel and pasta together in boiling salted water for 8 minutes or until tender; drain.Beat eggs with cream, flour, tomato paste, pepper, sea salt, and 2 tsp parsley.Preheat oven to 350 degrees.Place pasta and fennel in buttered casserole dish. Pour egg mixture and bake for 20 minutes. Place cheese slices on top and dot with butter.Bake another 10 minutes.Remove from oven and garnish with remaining parsley.

APPLE MURABBA

Ingredients:
Apples - 1 kg (small)
Sugar - 1250 gms
Citric acid - 1/2 tsp

Method:

Wash, peel and prick apples with fork. Boil in one cup water for few minutes. Drain and spread on dry cloth.Take 2 1/2 cups water, add sugar and dissolve. put apples in sugar water for 3-4 hours.Boil apples with sugar water on slow flame for 15-20 minutes and add citric acid.Next day remove apples from syrup, boil syrup again then add apples and cook for 10-15 minutes. Repeat this process third day also.Cool and store in a jar.

STIR FRIED BEAN SPROUTS

Ingredients:
Bean sprouts - 600 gms (cleaned)
Ginger - 20 gms (julienned)
Carrots - 60 gms (julienned)
Spring onions - 50 gms (chopped)
Salt to taste
Oil - 2 tbsp

Method:

Heat the oil in a wok and saute the ginger.Add the bean sprouts, carrots and spring onions. Stir fry for a few minutes.Stir in the salt and mix well.Remove from heat; transfer into a serving bowl and serve immediately.

FATAYIR - CRISPY SPINACH PARCELS

Ingredients:
Refined flour - 500 gms
Butter - 125 gms
Water

Filling:
Spinach - 250 gms (blanched and finely chopped)
Salt to taste
Onion -1 (chopped)
Pinenuts - 50 gms
Sumac - 2 tsp (optional)
(a middle east spice)
Olive oil - 2 tbsp

Method:

Melt the butter, add to the flour and knead using enough water to make soft dough.For the stuffing - Saute onions and pinenuts in olive oil. Add spinach and sumak powder.Season with salt and pepper.Roll the dough into thin sheets, cut in circles measuring approximately 4" in diameter.Place a small amount of stuffing into the centre.Fold over to form a semi-circle and close the edges.Deep fry till golden brown.

CHINESE OMELETTE

Ingredients:
Eggs  -8 (beaten)
Ham slices - 2 (chopped)
Chicken  - 175 gms (cooked)
Prawns - 8 (peeled, chopped, cooked)
Chives - 15 gms (freshly chopped)
Soy sauce - 2 tsp
Salt and freshly ground black pepper to taste
Oil - 2 tbsp

Method:

In a big bowl, mix together the eggs, ham, chicken and prawns.Add the chives, soy sauce and salt and pepper to taste.In a frying pan, heat the oil and pour the egg mixture.gently stir the omelette with a fork while it is cooking.Fold the omelette and serve hot.

CREAM OF CARROTS

Ingredients:
Tomatoes - 50 gms
Carrots - 250 gms
Onions - 100 gms
Potato - 1
Cream - 1/2 cup
Milk - 1/2 cup
Salt and pepper to taste

Method:

Cut vegetables into small pieces, add salt and six cups of water and pressure cook up to 3 whistles.Make puree with blender and strain.Transfer to cooking pot and simmer for 15 minutes.Add milk, cream, salt and pepper to taste.Simmer for few more minutes.Serve hot.

APPLE TURKEY LOAF

Ingredients:
Butter - 1 tbsp
Tart green skinned apples - 2 (cored and chopped)
Onion - 1 (chopped)
Ground skinless turkey breast - 700 gms
Dry marjoram - 1 1/2 tsp
Dry thyme, dry sage, and pepper - 1 tsp each
Parsley - 1/2 cup (chopped)
Large egg whites - 2 (about 1/4 cup)
Fine bread crumbs and nonfat milk - 1/2 cup each

Method:

Melt butter in a wide frying pan over medium heat. Add apples and onion.Cook, stirring occasionally, until onion is soft (about 7 minutes).Remove from heat and let cool; then spoon into a large bowl.Add turkey, marjoram, thyme, sage, pepper, parsley, egg whites, bread crumbs, and milk; mix lightly.Pat turkey mixture into a 5 by 9" loaf pan.Bake in a 350 oven until browned on top and no longer pink in center; cut to test (about one hour).Drain and discard fat from pan, then invert pan and turn loaf out onto a platter.Serve loaf hot; or let cool, then cover and refrigerate for up to one day.

EASY SOUR CREAM CAKE

Ingredients:
Butter- 1/4 pound (softened)
Sugar - 1 cup
Eggs -2
Sifted cake flour -2 cups
Sour cream -1 cup
Vanilla extract - 1/2 tsp
Baking soda - 1 tsp
Baking powder - 1 tsp

Method:

Preheat oven to 350 degrees.Grease 8" square cake pan.In large mixing bowl, blend all ingredients together until well blended.pour into prepared pan and bake for 40 minutes.Cool in pan on wire rack for 15 minutes. then turn out onto rack and cool completely before serving.

CHINESE FRUIT SALAD

Ingredients:
Ripe mango - 1 (peeled, stoned and sliced)
Apple - 1 (cored and sliced)
Bananas - 2 (chopped)
Star fruit - 1 (sliced)
Lychees in syrup - 1 can (400 gms)
Lime - 1 (thinly pared rind and juice)
water - 1 1/4 cups
Castor sugar - 115 gms
Sesame seeds - 1 tsp (toasted)

Method:

Place the sugar in a saucepan with the water and the lime rind.Heat gently until the sugar dissolves, then increase the heat and boil gently for about 7-8 minutes.Remove from the heat and set aside to cool.all the prepared fruit in a bowl and pour over the lime and lychee syrup.Chill for about one hour.Just before serving, sprinkling with toasted sesame seeds.Drain the lychees and reserve the juice.Pour the juice into the cooled lime syrup with the lime juice.Place 

PEANUT BUTTER GARLIC TOAST

Ingredients:
Bread slices - 6
Garlic cloves - 12
Green chillies - 3
Butter - 2 tbsp
Salt to taste
Roasted ground nuts - 1/2 cup
Fresh red tomato slices - 6

Method:

Grind the garlic and green chillies into a paste.Mix well in butter.Add salt and coarsely crushed groundnuts.Spread lavishly on slices of bread, bake in a moderate oven for 15 minutes.Serve with a slice of tomato on top.

OCCUPATIONS

SL NO ENGLISH TELUGU 1 Goldsmith  స్వర్ణకారులు  2 Sailor  నావికుడు  3              Carpenter  వడ్రంగి  4 Printer  ముద్రాపకులు  5 Physician  వైద్యుడు  6 Fisherman  చేపలు పట్టువారు  7 Gardener  తోటమాల