July 14, 2020


Rice flour - 1 cup
Coconut - 1 (grated)
Jaggery - 1 cup
Milk - 1 litre
Cardamom powder - 1 tsp

  • Dissolve the rice flour in 2 cups of water.Bring  the mixture to a boil stirring frequently to avoid lump formation.
  • After stirring, it will form into a dough. Cool and keep aside.
  • Cook the grated coconut along with 1/2 cup of grated jaggery in low flame.
  • Stir till the mixture thickens. Cool and keep aside.
  • Flatten a lime sized dough on the palm of your hand and fill with a enough coconut mixture.
  • Fold into half moon shape dumpling. Prepare remaining dough in the same way.
  • Bring to boil the milk and reduce it into half then add cardamom powder and remaining jaggery.
  • Cook till jaggery dissolves then add dumplings and bring it to boil.
  • Serve hot or cold.


Tofu cubes - 8
Oil - 1 tsp
Salt and pepper to taste
Celery, cabbage (shredded)

  • Shallow fry tofu on a low flame until crisp.
  • Add salt and pepper, and top with shredded cabbage and celery leaves.

July 06, 2020


Fresh spinach - 1 kg
Oil - 1 tbsp
Salt - 1 tsp
Soy sauce - 1 tbsp

  • Wash the spinach thoroughly and drain the excess water.
  • Heat the oil in a large saucepan, add the spinach leaf and fry over fierce heat for one minute, stirring all the time, until the spinach softens.
  • Add the salt and soy sauce, mix well and cook gently for another minute.


Shortening - 2 tbsp
Breast of lamb - 1 kg (cut in cubes)
Salt and pepper to taste
Green pepper - 1 (diced)
Onions - 4 (diced)
Worcestershire sauce- 1 tbsp
Carrots -4 (cut in half)
Hot water - 1/2 cup

  • Heat shortening in cooker. Brown the lamb thoroughly.
  • Season with salt and pepper. Add green pepper, onions, Worcestershire sauce, carrots, and water.
  • Cover cooker securely and cook for 15 minutes.
  • Allow the pressure to drop naturally.
  • Serve.


Large apples -4 (cored but not through the bottom)
Whole cranberry sauce- 8 tbsp
Butter - 1 tbsp
Sugar - 4 tbsp

  • Fill the cored apples with cranberry sauce.
  • Dot with butter.
  • Place in slow cooker, not touching the sides.
  • Stack, if necessary.
  • Cover and cook on low 3 to 4 hours.
  • Remove to small dishes.
  • Serve hot or cold. Sprinkle with sugar just before serving.

July 05, 2020

KELP (Herb)

Health Benefits of Kelp

Kelp is a plant food from the sea botanically known as Macrocystis Pyrifera. It contains not only an appreciable quantity of iodine but is rich in iron, potash, phosphorus, calcium and other essential elements in organic form.

In addition of these minerals high grade edible kelp abounds in vitamins, especially Vitamins A, B and E.

Kelp is easily digested and stimulates the secretions of the glands, especially thyroid which has so much to do with growth, development and the control of health.

It aids digestion, helps elimination by normalizing the organism, increases the red blood corpuscles and acts as a stabilizer or the nervous system.

The ocean food is valuable not merely as a food but has invaluable medicinal properties. It is very effective in goitre obesity, rheumatism, and arthritis, constipation and upbuilding of all the glands of the body.

Kelp can be taken in tablet form with good results. It should be made available in our country as it is of great value in the treatment of disease.


Liver - 1 (cut into small pieces)
Dry coconut - 1 tbsp
Green chillies- 4
Coriander leaves - handful
garlic cloves - 6
Large onions - 2 (minced)
Tomatoes - 2 (sliced)
Coriander powder - 1 tsp
Garam masala - 1 tsp
Turmeric powder - 1/2 tsp
Salt to taste
Chilli powder - 2 tsp
Oil - 4 tbsp

  • Grind coconut, chillies and garlic to a paste.
  • Heat oin and fry onions until brown.
  • Add the ground paste and fry till the oil floats.
  • Add all spices, salt and liver and cook till dry.
  • Add tomato slices, cover tightly and cook in low flame without adding water till the liver is tender and cooked.
  • Lastly add coriander leaves.

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