May 30, 2020


Bananas -4
Egg whites - 2
Sugar - 2 tbsp
Flour - 2 tbsp
Water - 4 tbsp
Cornflour - 6 tbsp
Icing sugar - 6 tbsp
Peanut oil - 1 1/2 cup

  • Beat egg whites in a bowl until stiff.
  • Sift cornflour and flour in a bowl, add water and mix well. Add egg whites, beat lightly to make a smooth batter.
  • Peel bananas and cut into 2" length, then in half, lengthwise and sprinkle 2 tbsp sugar.
  • Heat oil in a pan, dip each piece of banana in batter,coat well, drop into hot oil,few at a time,lower heat, cook until fluffy and colour turns golden, turning lightly.
  • Remove and place on a kitchen paper and sprinkle icing sugar while hot. Serve at once.


Bulghur wheat - 125 gms
Cucumber - 4" piece
Shallots - 2 (peeled)
Baby sweetcorn - 125 gms
Ripe but firm tomatoes - 3

Grated rind of one lemon
Lemon juice- 3 tbsp
Freshly chopped mint - 3 tbsp
Freshly chopped parsley - 2 tbsp
Clear honey - 1-2 tsp
Sunflower oil- 2 tbsp
Salt and freshly ground pepper

  • Place the bulghur wheat in a sauce pan and cover with boiling water.
  • Simmer for about 10 minutes, then drain thoroughly and turn into a serving bowl.
  • Cut the cucumber into small dice, chop the shallots finely and reserve.
  • Steam the sweetcorn over a pan of boiling water for 10 minutes or until tender.
  • Drain and slice into thick chunks.
  • Cut a cross on the top of each tomato and place in boiling water until their skins start to peel away.
  • Remove the skins and seeds and cut the tomatoes into small dice.
  • Make the dressing by briskly whisking all the ingredients in a small bowl until mixed well.
  • When the bulghur wheat has cooled a little, add all the prepared vegetables and stir in the dressing.
  • Season to taste with salt and pepper and serve.


Small eggplants - 2
Vegetable oil -3 tbsp
Sake - 1/3 cup
Mirin - 1 tbsp
Sugar - 1 tsp
Light soy sauce -2 tbsp

  • Wash the eggplant and chop into dice, 1 cm square.
  • Heat the oil in a heavy-based fry pan.
  • When hot, add the eggplant and saute until golden brown, about 2 to 3 minutes.
  • Add the sake, mirin, sugar and soy sauce.
  • Bring to the boil, reduce heat, cover and simmer until eggplant is cooked but still firm.
  • Serve immediately.

April 04, 2020


King prawns - 1/2 kg
Onions - 200 gms
Ginger paste - 2 tsp
Coconut - 1/2
Ghee - 100 gms
Salt to taste
Turmeric - 1/2 tsp
Chilli powder - 1 tsp
Sugar - 1/2 tsp
Green chillies - 4-5
Fresh cream - 5 tbsp
Bay leaves - 1
Cinnamon - 2" piece
Green cardamoms - 4
Cloves - 4

  • Grind the coconut and soak in a cup of boiling water for 30 minutes.
  • Squeeze out coconut milk by straining it through a fine cloth.
  • Clean prawns and rub with salt and turmeric and set aside for a few minutes.
  • Grind onions to fine paste.
  • Heat the ghee; fry the prawns till red. Remove from ghee.
  • To the same pan; add bay leaves, cinnamon, cardamom and cloves.
  • Add onion paste and ginger paste; fry for 3-4 minutes.
  • Then add chilli powder, green chillies, sugar and mix well.
  • Add prawns, coconut milk and cook for 5 minutes till prawns are tender and gravy is thick.
  • Lastly add cream.
  • Serve hot with rice or chapathi.

April 03, 2020


Chicken wings - 6-8
Pepper sauce - 1 tbsp
Soy sauce - 2 tbsp
Oil - 1 tbsp
Honey - 1 tbsp
Ginger paste - 1/4 tsp
garlic paste - 1/8 tsp
Bread crumbs - 1 cup
Eggs - 2
Salt - 3/4 tsp
Pepper - 1/4 tsp
Oil for frying

For garnishing:
Sliced tomatoes, onions and green chillies
Juice of 1 lemon

  • First make Shanghai sauce by combining soy sauce, pepper sauce, oil, honey, ginger, garlic and 1/2 tsp salt.
  • Then beat the eggs lightly in a bowl and dd the remaining salt and pepper.
  • Dip the chicken wings into the egg mixture and roll in bread crumbs.
  • Deep fry till crisp. Drain on kitchen paper.
  • Serve hot garnished with salad and Shanghai sauce.



Arrowroot biscuit crumbs - 1 11/2 cups (finely crushed)
Butter - 6 tbsp (melted)
Fresh cheese - 2 cups made with milk or
Cream cheese  - 1 pound (softened)
Sugar - 1 cup
Vanilla - 2 tsp
Lemon juice - 2 tbsp
Eggs - 4
Sour cream - 2 cups (optional)

  • In a bowl, blend crumbs and butter. Press mixture evenly over bottom and about 1" up sides of a 9" spring-form pan.
  • Place cheese in a bowl.
  • Beat in 3/4 cup of the sugar, one tsp of the vanilla, and lemon juice.
  • Add eggs, one at a time, blending well with each addition.
  • Pour cheese mixture into crumb lined pan.
  • Bake in a 325 degree oven for 40 minutes.
  • Meanwhile, combine sour cream, remaining 1/4 cup sugar, and remaining 1 tsp vanilla; mix well.
  • When cake baked for 40 minutes, remove from oven and spread sour cream mixture evenly over top.
  • Return to oven for 10 minutes more.
  • Let cool, then chill before serving., pub-6783067284749878, DIRECT, f08c47fec0942fa0