July 20, 2019


Jujubes (hung tsou) or dates  - 250 gms
Glutinous rice flour - 250 gms


  • Put the jujubes in a pan, cover with cold water and bring to the boil; simmer for one hour or until soft.
  • Drain, then remove the skins and stones.
  • If using dates, remove the stones and heat the dates slightly to soften the fruit.
  • Beat the fruit to form a paste.
  • Add the rice flour and knead together to make a soft dough.
  • Roll out to 1/4" thick and cut out small shapes, using fancy cutters.
  • Steam the cakes in a steaming tier or on a greased, fine mesh rack over a pan of boiling water for 5 minutes.


Eggs  -6
Peeled prawns - 180 gms
Spring onion - 1
Fresh mushrooms - 30 gms
Lard - 30 gms
Sherry - 3 tbsp
Salt - 1 tsp
Pinch of pepper


  • Chop the prawns roughly; wash and chop the spring onion.
  • Wash and slice the mushrooms.
  • Melt the fat and fry the prawns, onions, and mushrooms for one minute.
  • Beat the eggs, sherry, salt and pepper together until smooth.
  • Pour egg mixture on to the ingredients in the pan and stir briskly for 1-2 minutes until scrambled and set.

July 19, 2019


Image result for vasaka
(Adusoge; vasaka)

This is very helpful in curing T.B., asthma, coughs, biliousness, fever, dysentery, vomiting and phlegm troubles. 

The leaves, root, flowers and bark are used.

The coughed up sputum or phlegm are more easily liquefied.

Very useful in curing bronchitis, bronchial spasm and whooping cough too.

July 15, 2019


Bean sprouts - 125 gms
Herb vinegar - 2 tbsp
Sugar - 1 tsp
Red chilli oil - 1 tsp
Chinese light soy sauce - 2 tsp


  • Wash the bean sprouts in plenty of water. Remove as many seed cases as possible.
  • Drain in a colander then slowly pour a few litres of boiling water over the bean sprouts. Drain the bean sprouts well.
  • Place the colander in a draughty place to dry the bean sprouts quickly or roll them over a cloth.
  • Mix the herb vinegar with the sugar, red chilli oil and soy sauce, stirring until the sugar has dissolved.
  • Add the bean sprouts and stir well.
  • Arrange the salad in individual bowls and serve.


Sole fillets - 4
Lemon juice - 1 tbsp
Japanese light soy sauce - 2 tbsp
Mirin, sake or dry sherry - 1 tbsp + 1/2 tsp sugar
Ground ginger - 1/2 tsp
Small skinned tomatoes - 8
Salt to taste
Parsley - few sprigs


  • Rinse the sole fillets and dry with kitchen paper.
  • For the marinade mix together the lemon juice, soy sauce, mirin mixture and ground ginger.
  • Add the fish fillets and leave to stand for 30 minutes, turning regularly.
  • Halve the tomatoes, remove the seed and sprinkle the insides with a little salt.
  • Place flat sides downward on a piece of kitchen paper and leave to drain for at least 10 minutes.
  • Cut each sole fillet lengthwise into 4 narrow strips.
  • Roll up the strips and secure with wooden skewers.
  • Quickly broil the fish rolls until dark brown on both sides under a very hot grill.
  • Baste the rolls continually with the remaining marinade while cooking.
  • Remove the wooden skewers and place the rolls inside the hollowed out tomatoes.
  • Garnish the snacks with parsley. 

July 14, 2019


Chicken  - 500 gms
Onions - 2 (chopped)
Green chillies- 4
Salt to taste
Turmeric - 1/2 tsp
Chilli powder - 2 tsp
Coriander powder - 2 tsp
Ginger garlic paste - 2 tsp
Pepper powder - 1/2 tsp
Fresh coconut - 1/2 cup (grated)
Poppy seeds - 1 tsp
Oil - 2 tbsp
Cinnamon - 1 stick
Cloves -6
Cardamom - 2
Cumin seeds - 1/2 tsp
Garam masala - 1 tsp
Curry leaves -  few
Coriander leaves - 1 tbsp (chopped)


  • Grind coconut and poppy seeds to make fine paste.
  • Heat oil in the pan: add cinnamon, cloves, cardamom, cumin seeds and curry leaves and allow them to fry.
  • Add chopped onion, green chillies and ginger garlic paste and cook till onions are light golden brown.
  • Add chicken pieces, salt, turmeric, chilli powder, pepper and coriander powder.
  • Mix well and cook for 5 minutes.
  • Add coconut paste and one cup of water. Close the lid and cook till the gravy is little thick.
  • Lastly add garam masala and coriander leaves and cook another 2 minutes.

July 09, 2019


Tender tamarind leaves (chinta chiguru) - 1 cup
Coconut - 1 cup (cut into small pieces)
Red chillies - 10
Salt to taste
Turmeric - 1/4 tsp
Asafoetida - 1/4 tsp
Oil - 2 tsp


  • Remove the stems and clean the leaves. Drain.
  • Heat one tsp of oil; add red chillies, cumin seeds and asafoetida and fry for two minutes. Remove.
  • Add the remaining oil to the pan and fry the tamarind leaves until tender.
  • Cool and grind all the ingredients to make chutney. Use little water to fine chutney.
  • Serve with rice.

చింత చిగురు కొబ్బరి పచ్చడి 

కావలిసిన వస్తువులు:
చింత చిగురు - 1 కప్ 
కొబ్బరి - 1 కప్ 
ఎండు మిర్చి - 10
జీలకర్ర - 1 tsp 
పసుపు - 1/4 tsp 
ఉప్పు - సరిపడా 
ఇంగువ - చిటికెడు 
నూనె - 2 tsp 

  • చింత చిగురు ఈనెలు, కాడలు తీసి కడిగి పెట్టుకోవాలి. 
  • కొబ్బరి చిన్న ముక్కలుగా చేసి పక్కన పెట్టుకోవాలి. 
  • బాణలిలో 1 tsp  నూనె వేడి చేసి ఎండు మిర్చి, ఇంగువ, జీలకర్ర వేసి వేగిన తరువాత తీసి అదే బాణలిలో మిగిలిన నూనె పోసి చింత చిగురు వేసి మెత్తపడేవరకు వేయించి తీసుకోవాలి. 
  • అన్ని కలిపి కొద్దిగా నీళ్లు పోసి మెత్తగా రుబ్బుకోవాలి.  
  • ఇది అన్నంలోకి చాలా బాగుంటుంది. 
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