June 16, 2019


Raw mango - 1 (big)
Water - 2 glasses
Roasted cumin powder - 1/2 tsp
Rose essence -  few drops
Sugar - 4 tbsp
Crushed ice


  • Boil mango in water till it turns very soft.
  • Peel, mash and then remove seed stone.
  • Mix with the water and strain through a fine cloth.
  • Mix in the sugar, rose essence and cumin seeds.
  • Chill and serve with crushed ice.


Mutton - 500 gms (cut into 1/2" pieces)
Salt to taste
Water - 2 litres
Pepper - 1/2 tsp
Green chillies - 2(chopped)
Onion - 1 (sliced)
Coriander leaves - 1 tbsp
Mint leaves - 1 tbsp
Ghee - 1 tsp
Lime juice to taste


  • Cook mutton with salt in a pressure cooker with 2 litres water for 40 minutes till the meat is tender.
  • When mutton is cooked, add pepper, green chillies, chopped coriander nad mint leaves.
  • Heat ghee and fry the onions until light brown.
  • Mix with soup, cook together on low heat for 5 minutes.
  • Serve hot in soup bowls.
  • Add lemon juice if desired.

June 15, 2019


Flour - 400 gms
Dry yeast - 1 sachet
Castor sugarr - 50 gms
Milk and water (1:1) - 250 ml (lukewarm)
Butter - 50 ml
Cardamom powder - 1 tsp
Egg - 1 (for brushing)
Icing sugar - 1 tbsp (for sprinkling)

For the Filling:
Butter - 50 gms
Castor sugar - 75 gms
Castor sugar 1 tbsp + 2 tsp vanilla essence mixed


  • Sift the flour, yeast, salt, cardamom powder and the sugar into a bowl.
  • Add the liquid and melted fat, mix to a dough.
  • Turn out the dough on a lightly floured surface and knead it until the dough is smooth, cohesive and has a shiny surface.
  • Return the dough to the bowl, sprinkle with a little flour on top, cover with a cloth and leave it in a warm place until it doubles in size, about 1 3/4 hours.
  • Work the vanilla sugar mixture with the castor sugar until evenly mixed, and reserve.
  • Work the dough in the bowl for one minute, turn it out on a lightly floured surface and knead lightly until smooth,  1-2 minutes.
  • Roll out the dough into a 45 cm square, spread the softened butter over the dough and sprinkle with the filling mixture.
  • Cut the square in half and roll up the two pieces lengthways.
  • Heat the oven to 200 C. Place the rolls on a lightly greased baking tray.
  • Using scissors, make incisions at regular intervals along the rolls but without cutting right through.
  • Pull the slices to alternate sides, squeezing each top to a point.
  • Brush the rolled dough with the beaten egg and bake for 15-20 minutes or until lightly golden.
  • Cool for 10 minutes and sprinkle with icing sugar before serving.


Onion - 1/4 cup (finely chopped)
Shortening - 1 tbsp
All purpose flour - 1 1/2 cups (sifted)
Baking powder - 1 1/2 tsp
Celery weed - 1/2 tsp
Shortening - 1/4 cup
Egg - 1 (slightly beaten)
Milk - 1/3 cup


  • Cook onion in one tbsp shortening till tender.
  • Sift together flour, baking powder, and 1/2 tsp salt; stir in celery weed.
  • Cut in shortening till mixture resembles coarse crumbs.
  • Add onion, egg, and milk all at once and stir just till dough follows fork around bowl.
  • Turn out on lightly floured surface and knead gently 1/2 minute.
  • pat or roll 1/2" thick.
  • Cut with floured 1 3/4" cutter.
  • Bake on ungreased baking sheet at 425 for 12 minutes or till done.
  • Makes 12 biscuits.


Lemon flavoured gelatin - 1 pkt (75 gms approx)
Dairy sour cream - 1/2 cup
 Apple  - 1 (peeled, cored and grated)


  • Dissolve gelatin in 1 1/2 cups boiling water.
  • Blend in sour cream.
  • Chill till partially set.
  • Fold in grated apple.
  • Pour into 3 1/2 cup ring mold.
  • Chill till firm.

June 14, 2019


Methi (fenugreek leaves) - 500 gms
Paneer - 250 gms
Curd - 1 cup
Onions - 2
Green chillies - 2
Walnuts - 5
Saunf - 1 tsp
coriander powder - 1 tsp
Chilli powder - 1 tsp
Salt to taste
Turmeric - 1/4 tsp
Oil - 2 tbsp


  • Wash the fenugreek leaves and boil till soft. Cool and grind to make paste.
  • Heat oil in a pan and fry the paneer cubes until golden colour. Remove and keep aside.
  • Heat the pan with remaining oil and add saunf and chopped onion and fry them until light brown.
  • Add ground paste, all spices and curd and cook in low flame for 10 minutes.
  • Add paneer and chopped walnuts. Cook for another 5 minutes.
  • Serve hot with rice or roti.


Chicken stock - 2 l
Long grain rice - 100 gms
Large eggs - 4
Small lemons juice of 2
Salt and pepper

To garnish:
halved lemon slices


  • Bring the stock to the boil in a large saucepan, then wash the rice and add to the stock.
  • Return to the boil, then lower the heat and simmer for 15 minutes or until it is tender.
  • In a bowl, mix together the eggs and lemon juice. Stirring constantly, add a little hot stock to the mixture, then pour this into the rice and stock in the pan, stirring.
  • Remove from the heat and add salt and pepper to taste.
  • Serve hot, garnished with halved lemon slices.
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