January 22, 2020


Minced lamb - 300 gms
Lentils - 150 gms
Onion - 100 gms (finely chopped)
Rice - 100 gms
Tomatoes - 300 gms (chopped)
Ginger - 50 gms
Parsley sprigs - 2 (chopped)
Celery - 50 gms
Cinnamon - 10 gms
Paprika - 10 gms
Cumin - 2 tsp
Flour - 50 gms
Salt - 1 tsp
Ground pepper - 1 tsp
Water - 1 1/2 litre
Eggs - 2


  • Heat a little oil in a saucepan, add the onion and celery. Fry until golden.
  • Now add the minced lamb, coriander, salt, pepper, spices and a little water and cook for approximately 15 minutes.
  • Then add tomatoes, parsley, lentils and cook for a further 20 minutes on a low heat, adding water if necessary.
  • Add the rice and when cooked, pour in the beaten eggs.
  • Finally, add the flour that has been previously mixed with water, and stir continually to avoid it from sticking to the bottom of the pan.

December 17, 2019



For Filling:
Fresh green peas - 1 cup
Salt to taste
Garam masala - 1/2 tsp
Chilli powder - 1 tsp
Green chillies -2 (chopped)
Ginger - 1 tsp(chopped)
Coriander leaves - 1 tbsp (chopped)
Oil - 1 tbsp

For Puris:
Flour - 2 cups
Salt to taste
Oil - 2 tsp

Oil for frying


  • Coarsely grind green peas, chillies and ginger.
  • Heat the oil; add peas mixture and stir fry for 3-4 minutes.
  • Then add salt, chilli powder, garam masala and coriander leaves.
  • Mix and cook in low flame another 5 minutes.
  • Keep aside and let it cool.
  • Mix the flour, salt,oil and enough water to make stiff dough.
  • Knead the dough and divide into small portions as for puris.
  • Roll out each portion and fill with pea mixture and carefully reshape into ball.
  • Roll out each of the stuffed balls into 3" diameter circles.
  • Heat the oil and deep fry the puris one by one.
  • Serve with methi aloo.

December 16, 2019


Milk - 1 litre
Rice- 50 gms
Notun gur - 200 gms(grated)
(freshly extracted jaggery from palm plants)
Raisins - 1 tbsp
Cashew - 1 tbsp (chopped). 
Ghee - 1 tsp


  • Wash and soak rice for 30 minutes.
  • Heat ghee and fry cashews and raisins; keep aside.
  • Bring to boil the milk in thick bottom vessel; when milk starts boiling add soaked rice and cook in low flame till the rice is soft.
  • Stir occasionally. Check the rice until it is too soft then remove from the flame.
  • Add cashew, raisins and notun gur and mix gently till gur completely  dissolved in the payesh.
  • Serve hot or cold.


Okra pods - 90 gms
Dashi - 6 cups
Fresh root ginger - 2.5 cm (peeled and sliced)
Light soy sauce - 2 tbsp


  • Scrub okra pods to remove the fuzz. Wash well under running water.
  • Bring a pan of boiling, salted water to the boil. Drop the okra into this and cook for 5 minutes until tender but still crisp.
  • Drain and cut into bite sized pieces.
  • Place dashi in a saucepan and bring to the boil over medium heat.
  • Add okra, sliced ginger and soy sauce.
  • Simmer for one minute.
  • Pour into warmed serving bowls and serve immediately.

December 15, 2019


Butter - 2 tbsp
Vegetable oil - 1 tsp
Potatoes - 2 (peeled and sliced)
Onion - 2 tbsp (chopped)
Fresh parsley - 1 tbsp
Eggs - 5
Pinch of nutmeg
Salt and pepper


  • Heat 1 tbsp butter and oil in small frying pan; add potatoes and season well.
  • Cook 2-3 minutes on each side over medium heat. Stir once during cooking process.
  • Sprinkle nutmeg over potatoes and mix; Cover and cook 8-10 minutes in low flame.
  • Add onion and parsley. Cook, uncovered for 3-4 minutes.
  • Meanwhile, break eggs into bowl and beat with fork; season well.
  • Heat remaining butter in nonstick pan; pour egg mixture and cook one minute over high heat.
  • Stir eggs rapidly and add potatoes.
  • Roll omelet and continue cooking for one minute.
  • Serve with cooked broccoli and decorate with cooked potatoes.

October 23, 2019


Sugar - 2 cups
Corn syrup - 2/3 cup
Water - 3/4 cup
Strawberry flavour - 1 tsp
Pink colour - 1/2 tsp


  • Combine sugar, water and corn syrup in a saucepan. Bring to boil till sugar dissolves after that do not stir.
  • Boil until it reaches 260 F then add colour but not stir.
  • Boil until it reaches 300 f then remove from the flame.
  • Immediately add flavour and stir.
  • Pour immediately on to the greased plate.
  • Once set cut into pieces and store in jar.

October 04, 2019


Brown rice - 1 cup
Brown lentils - 1/4 cup
Onion - 1 (chopped)
Boiling water - 2 cups
Sea salt to taste
Safflower oil - 1 1/2 tbsp


  • In a heavy deep pan, heat oil, add onions ans saute until transparent and lightly brown.
  • Add rice and lentils and stir over medium heat for 3 minutes.
  • Add boiling water slowly  and salt.
  • reduce heat to low, cover and simmer gently for 45 minutes or until liquid is absorbed.
  • Remove from heat and let stand for 10-15 minutes before serving.
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