April 16, 2019


Moong dal -1 cup
Small raw papaya -1
Turmeric - 1/2 tsp
Chilli powder - 1 tsp
Salt to taste
Green chillies - 4
Mustard seeds 1/2 tsp
Cumin seeds - 1/2 tsp
Red chillies-4
Curry leaves - few
Oil - 2 tbsp


  • Peel and cut papaya into small pieces.
  • Wash and boil moong dal along with papaya pieces, salt and turmeric till tender but firm.
  • Heat oil in kadai; add red chillies, green chillies, mustard, cumin and curry leaves and allow them to splutter.
  • Add boiled pieces and chilli powder and stir fry for ten minutes in low flame until dry.
  • Serve with rice.


Juice of half a lime
Pinch of salt
Pinch of cumin powder
Pinch of cardamom powder


  • Blend all the ingredients together with one glass of water.
  • Add crushed ice and serve chilled.

April 13, 2019


Onion - 1 (chopped)
Green chillies -4 (chopped)
Carrots - 250 gms (peeled and cubed)
French beans - 150 gms (Cut into 1/2" pieces)
Turmeric - 1/2 tsp
Ginger garlic paste - 1 tsp
Salt to taste
Chilli powder  - 1 tsp
Mustard seeds - 1/4 tsp
cumin seeds - 1/4 tsp
Channa dal - 1/2 tsp
Curry leaves - few
Oil - 1 tbsp


  • Boil beans till tender and drain the excess water.
  • Heat the oil in kadai; add cumin, mustard, channa dal and curry leaves and allow them to fry.
  • Add chopped chopped onion, green chillies and ginger garlic paste and fry till onions are transparent.
  • Then add carrot pieces and cook till they are half done. Add beans, salt, turmeric and chilli powder. Mix well.
  • Cook another 5 minutes in low flame.
  • Serve with rice or roti.

April 02, 2019


Unflavoured gelatin - 2 tsp
Cold water - 1/4 cup
Dairy sour cream -2 cups
Small curd cream-style cottage cheese 1 cup
Crumbled blue cheese - 1/4 cup
Italian salad dressing mix - 2 tsp


  • In small saucepan soften gelatin in cold water. 
  • Heat over low heat stirring till gelatin dissolves.
  • Stir gelatin into sour cream; add cotage cheese, blue cheese, and salad dressing mix.
  • Beat with beater till well blended.
  • Pour into 3 1/2 cup ring mold or small loaf pan.
  • Chill till firm. Unmold.


Chicken breast - 4
Cooked ham - 4 tbsp (chopped)
Swiss cheese - 4 tbsp (grated)
Small garlic clove - 1
White wine - 1 -2 tbsp
Seasoned flour - 3-4 tbsp
Large egg - 1
Oil - 1/4 cup
Dried white bread crumbs - 6-8 tbsp
Butter - 4-5 tbsp


  • Place 4 chicken breasts skin side downwards, and with a sharp knife cut out a shallow slit down the center of each without cutting through to the skin. Then cut shallow pockets on either side of these slits.
  • Mix the ham and cheese with crushed garlic and a little white wine to moisten. Season well. 
  • Fill into the pockets in the chicken breasts and seal the slit with the small finger shaped fillet that is attached to each breast. 
  • Put in the refrigerator to chill for 30 minutes.
  • Coat well in season flour, brush carefully with egg beaten with one teaspoon of oil, and roll in bread crumbs.
  • Heat the oil, and add butter.
  • When foaming, fry the chicken breasts until tender, golden brown, and crisp all over.
  • Drain on a paper towel.


Gruyere cheese - 350 gms
Emmental cheese - 350 gms
Garlic clove - 1
Corn flour - 2 tsp
Kirsch- 2 tbsp
Dry white wine - 425 ml
Lemon juice - 2 tsp
Pinch of white pepper
Pinch of grated nutmeg
Large loaf of crusty French bread - 1 (Cut into 1" cubes for dipping)


  • Cut the garlic clove in half and use it to rub round the inside of the fondue pot. 
  • Grate the cheeses coarsely.Blend corn flour with the kirsch until smooth; reserve.
  • Over high heat on the kitchen hob, heat the wine and the lemon juice in the pot until just boiling, then turn the heat to low and stir in the cheese very slowly with a wooden spoon.
  • Add the kirsch mixture, pepper and nutmeg, stirring constantly until thick.
  • The cheese mixture should be smooth; stir ina little more warmed wine if necessary.
  • Transfer the pot to a spirit stove or electric hot plate at the table and keep it simmering; do not allow it to boil.
  • Now dip the pieces of French bread into the bubbling cheese, using long handed fondue forks. Remember to stir the pot frequently during the serving. 


Whole milk - 500 ml
Salt - 1/2 tsp
Lemon juice - 2 tsp


  • Boil the milk with 1/2 tsp of salt.
  • Add lemon juice and simmer very gently for 15 minutes, stirring frequently.
  • Line a nylon sieve with a linen cloth and pour the milk into it.
  •  Tie up the cloth, hang it to drip for about one hour.
  • You will get 100 gms of Ricotta cheese which can be used for recipes or sprinkle some sugar or fruit syrup and serve directly..
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