November 30, 2013

Cashew Nut Halwa

Milk - 1 litre
Cashew nuts - 150 gm
Sugar - 200 gm
Cardamom powder - 1/4 tsp
Food colour -  a pinch (optional)


  • Soak cashew nuts for one hour then grind to make smooth paste.
  • Boil the milk in thick bottom vessel and boil till it becomes half.
  • Add cashew nut paste and stir continuously.
  • Cook in low flame for 8-10 minutes then add sugar.
  • Cook till it becomes thick then add colour and cardamom powder.
  • Mix well and transfer to greased plate.

Celery Pickle

Celery Stalks with leaves - 10
Red chillies - 10
Red chilli powder - 1 tsp
Mustard powder - 1 tbsp
Vinegar - 2 tbsp
Garlic cloves - 4 (crushed)
Ginger - 1" piece (chopped)
Olive/Mustard Oil - 4 tbsp
Salt to taste


  • Wash and wipe celery stalks and leaves. Cut into 2" pieces.
  • Mix all the ingredients together.
  • Put in a jar and shake well, twice a day.
  • After 3-4 days, pickle is ready for use.

November 29, 2013

Tandoori Fish Tikka

Fish pieces -500 gms(cut into square pieces)
Lemon juice - 1 tbsp
Ginger garlic paste - 1 tbsp
Salt to taste
Red chilli powder - 1 tbsp
Garam masala - 1 tsp
Whipped curd - 1/2 cup
Tandoori colour -  a pinch
Oil - 2 tbsp


  • Mix all the ingredients except fish in a bowl. 
  • Gently rub the marinate over the fish pieces and keep aside for one hour.
  • Arrange the fish tikka on a greased skewer and barbecue on a charcoal fire or grill till done.
  • Serve hot with onion rings.

Khoya Kaju Mattar Paneer

Green peas - 250 gm
Paneer - 250 gm
Cashew nuts - 3 tbsp
Khoya - 3 tbsp
Tomato Puree - 1/2 cup
Red chilli powder - 1 tsp
Pepper  - 1/2 tsp
Salt to taste
Garam masala - 1/2 tsp
Fresh cream - 3 tbsp
Butter - 2 tbsp
Coriander leaves - 1 tbsp(chopped)
Cumin seeds - 1/2 tsp


  • Heat butter in kadai, add cumin seeds and fry till it crackles.
  • Add green peas and saute for a while. Add paneer, cashew nuts and 1/2 of the khoya and mix gently.
  • Add spices,  tomato puree and 200 ml of water close the lid and cook till green peas are tender.
  • Switch off the flame and garnish with fresh cream, crumble khoya and coriander leaves.
  • Serve hot with roti.

November 25, 2013

Date and Oat Cake

Dates - 500 gm
Sugar - 1 cup
Oats - 1 1/2 cup
Flour - 1 1/2 cup
Brown sugar - 1 cup
Water - 1 cup
Butter - 1/2 cup
Baking soda- 1 tsp
Salt - 1/2 tsp


  • De seed and chop the dates finely.
  • Add the sugar and water and cook till soft and then mash.
  • Cream the butter and brown sugar. 
  • Sift the flour, soda and salt and stir in butter mixture.
  • Add oats and mix well.
  • Pour half of the mixture into greased baking tin. Pour date jam over the mixture and spread evenly. 
  • Top up with the remaining mixture.
  • Bake in a moderate oven for 45 minutes.

November 24, 2013

Broad Bean Pickle

Broad beans - 1 kg (small variety with seeds)
Chilli powder - 250 gm
Salt - 250 gm
Mustard powder - 100 gm
Fenugreek powder - 50 gm (roasted)
Tamarind - 250 gm
Turmeric- 1 tbsp
Oil - 250 gm
Red chillies -10
Mustard seeds - 12 tsp
Channa dal - 2 tsp
Urad dal - 2 tsp
Fenugreek seeds - 1 tsp
Garlic - 1 tbsp (crushed)


  • Wash and dry the broad beans with dry cloth. Trim the edges and fry them till light crispy. 
  • Keep aside.
  • soak the tamarind in 1/2 cup of hot water. Remove the seeds.
  • Now grind tamarind pulp, chilli powder, salt, turmeric to make fine paste.
  • Add mustard and fenugreek powder. Add fried beans and mix well.
  • Heat the oil, add channa dal, urad dal, fenugreek seeds, red chillies, mustard seeds and garlic.
  • Fry till mustard crackles then let it cool.
  • Mix this talimpu in pickle.
  • Mix well and store in airtight container.

Peanut Butter Cookies

Flour - 1 1/2 cup
Peanut butter - 1/2 cup
Margarine- 1/2 cup
Brown sugar -  1 cup
Egg - 1
Baking powder - 1 tsp
Salt - 1/4 tsp
Vanilla essence - 1/2 tsp


  • Beat margarine and sugar until light and creamy.
  • Sift flour, baking powder and salt together.
  • Beat egg and stir in margarine then add peanut butter and vanilla essence. Stir.
  • Add flour to make soft dough. 
  • Make small balls and place them on a greased baking tray and press lightly with a finger or fork.
  • Bake in a moderate oven until light brown.

Shahi Anarkali Rice

Basmati rice- 1 cup
Green peas - 1/2 cup
Pomegranate - 1 cup
Onion - 1 (finely chopped)
Green chillies - 2 (finely chopped)
Ginger - 1 tsp (chopped)
Red chilli powder - 1/2 tsp
Garam masala - 1/2 tsp
Coriander leaves - 2 tsp
Lemon juice -1 tsp
Oil - 4 tsp
Salt to taste
Bread croutons - 1/2 cup

For Garnishing:
Coriander leaves - 1 tbsp (chopped)
Dry fruits - 1 tbsp (chopped)


  • Soak basmati rice for 30 minutes. Boil 3 cups of water with 2 tsp of salt, lemon juice and 1 tsp of oil.
  • Add the rice and cook till it is 3/4th done. Strain and cool the rice.
  • Heat the oil in kadai, add the chopped ginger, green chillies and onions. Fry till onions are golden brown.
  • Add the rice, salt, chilli powder and garam masala. Mix well.
  • Add bread croutons, green peas and pomegranate. Mix well.
  • Serve hot garnished with coriander leaves and nuts.
  • Serve immediately otherwise croutons become soggy.

Sweet Potato Papad

Sweet potatoes - 1 kg
Salt to taste


  • Boil the sweet potatoes till tender. Drain the water and peel and mash the potatoes.
  • Grind the mashed potatoes with salt to make smooth paste.
  • Apply little oil to the hands and make small balls and roll out into thin rounds.
  • Dry them directly in the sunlight. Dry them till crisp.
  • Store in airtight container. 
  • Deep fry in hot oil and serve as side dish with rice and dal.

November 23, 2013

Pappu Patti

Moong dal - 1/2 cup
Roasted channa dal- 1 cup (coarsely ground)
Rice flour - 2 cups
Besan - 1/4 cup
Suji - 1 cup
Water - 500 ml
sesame seeds - 1 tbsp
Curry leaves -  few
Cumin seeds - 2 tsp
Chilli powder - 2 tsp
Salt - 2 tsp
Ghee - 2 tsp
Oil for frying


  • Heat the ghee and fry suji till aroma comes.
  • Wash and boil moong dal in 500 ml of water till soft and tender. Add salt, chilli powder and cumin seeds and remove from fire.
  • Add rice flour,besan and mix well with out lumps.
  • Add roasted rawa, roasted channa dal, sesame seeds and curry leaves. Add 1 tbsp of hot oil and mix to make dough.
  • Take lemon size of mixture and press it flatly on plastic sheet. Do the same for remaining dough.
  • Deep fry the patti's till golden and crispy.
  • Store in airtight container. Its shelf life is one week.

Paluku Laddu (Healthy and Nutritious)

Semolina- 1/2 cup
Besan - 1/2 cup
Cashew nuts - 100 gm
Peanuts - 100 gm
Almonds - 50 gm
Kishmish- 100 gm
Sugar - 1/2 cup
Milk - 500 ml
Ghee - 1/4 cup
Cardamom powder - 1/4 tsp


  •  Roast cashew nuts and almonds in ghee till golden. Remove and chop into small pieces.
  • Dry roast peanuts then remove the skin by rubbing with hands. Coarsely grind the peanuts.
  • Roast semolina in 1 tbsp of ghee till aroma comes. Remove and keep aside.
  • Roast besan in 1 tbsp of ghee till golden colour.
  • Grind the sugar to make powder.
  • Bring it to boil the milk and boil till it becomes half.
  • Switch off the flame then add all the ingredients and mix well.
  • Make laddus with the mixture and store in airtight container.

Sweet Corn Chicken Soup

Boneless Chicken - 200 gm
Sweet corn - 150 gm
egg white - 2
Salt and pepper to taste
Corn flour - 1 tbsp


  • Boil chicken pieces in salted water till tender and well cooked. 
  • Keep aside the chicken pieces, add sweet corn to the chicken water and cook till corn is soft and tender. Add more water so that stock must be around 6 cups.
  • Add 3/4 th of chicken pieces and cook another 3 minutes. 
  •  Mix corn flour in half cup of water without lumps. Stir in chicken soup.
  • Whisk egg whites lightly then add to the soup. Stir well with fork.
  • Switch off then flame then add salt and pepper to taste. Top up with remaining chicken pieces.
  • Serve hot with chilli sauce.

Kobbari - Atukula Laddu (Coconut - Flattened rice Laddu)

Coconut - 1
Flattened rice - 100 gm
Sesame seeds - 4 tbsp
Jaggery - 3/4 cup (grated)
Cardamom powder - 1/2 tsp
Ghee - 2 tbsp


  • Dry roast flattened rice and sesame seeds separately.
  • Grate the coconut and keep aside.
  • Add 1/2 cup of water to jaggery and bring it to boil.
  • Boil till the syrup is thick i.e., one string consistency. 
  • Add grated coconut and cook another 2-3 minutes.
  • Switch off the flame then add 1 tbsp of ghee, cardamom powder, flattened rice and sesame seeds.
  • Mix well and transferred to greased plate.
  • Make laddu's when it is still warm.
  • Cool and store.

Farmhouse Fruit Cake

Butter - 180 gm
Sugar - 180 gm (powder)
Maida - 300 gm
Green grapes - 60 gm (chopped)
Kishmish - 75 gm (chopped)
Cherries - 75 gm (chopped)
Eggs - 3
Baking powder - 1 tsp
Salt - 1 tsp
Cinnamon, cloves and nutmeg powder - 1 tsp
Vanilla essence - 1 tsp
Milk - 1/2 cup


  • Sieve maida, salt and baking powder.
  • Beat butter and sugar till smooth. 
  • Beat the eggs, stir in butter slowly by adding maida.
  • Mix well and add chopped fruits, essence, milk and spice powder. Mix gently.
  • Pour into greased tin.
  • Bake in preheated oven for 35- 40 minutes or till done.

November 22, 2013

Anari Ghost (lamb marinated in pomegranate juice)

Mutton - 1 kg
Pomegranate juice - 250 ml
Onions - 1 cup (chopped)
Ginger garlic paste - 4 tbsp
Red chilli powder - 1 tbsp
Garam masala- 1/2 tsp
coriander powder - 2 tsp
Cumin powder-  1 1/2 tsp
Mace powder - 2/3 tsp
Nutmeg powder - 1/2 tsp
Pepper  powder - 2 tsp
Salt to taste
Curd - 200 gm
Bay leaves - 3
Cloves - 10
Cinnamon sticks - 5
Green cardamom - 10
Milk - 2 tbsp
Saffron - few strands
Almonds - 250 gm (fried)
Mint leaves - 1 tbsp (chopped)
Oil - 100 gm


  • Marinate lamb pieces in pomegranate juice for 12 hours.
  • Heat the oil in a pan, add whole spices and saute for a while.
  • Add the chopped onions and saute until soft and golden in colour.
  • Add ginger garlic paste, chilli powder. Stir and cook for 5 minutes.
  • Add the marinated lamb with the juice, stir and cook for 10-15 minutes over medium heat.
  • Add the curd and salt, stir and cook for 5 minutes.
  • cook in low flame till lamb is tender.
  • Add spice  powders and garam masala and cook another 5 minutes.
  • Transfer to serving bowl, sprinkle with saffron dissolved in milk, fried almonds and mint leaves.

Brahma kamalam blooms at my home

This flower, Brahma kamalam, blooms only in the night and lasts within few hours. 15 days back small buds appeared on the sides of the leaves. From that time onward we are waiting for its bloom.
Yesterday evening the bud becomes white and starts slowly open in to wide beautiful flower with a lovely fragrance. 

The bud begins to open around 5 p.m

                                          Around 6.30 p.m

                               Half bloomed around 8.30 p.m

           Brahma Kamalam in full bloom

November 20, 2013


Peanuts - 500 gm
Jaggery - 500 Gm
Ghee - 2 tbsp
Baking soda - a pinch


  • Dry roast peanuts.Cool and rub the peanuts with hands for removing the skin.
  • Grate the jaggery, add small cup of water and bring it to boil.
  • Cook till  one sting consistency then add 1 tbsp of ghee and soda. Mix well.
  • Immediately add peanuts and mix well.
  • Pour this over greased flat surface evenly.
  • Cut into pieces when the chikki is still warm.

Muvva Vankaya Bajji

Small tender brinjals - 250 gm
Besan - 200 gm
Sesame  seeds - 2 tbsp
Roasted channa dal -2 tbsp
Cumin seeds - 1 tsp
Red chilli powder - 1 tbsp
Salt to taste
Oil for frying


  • Slit brinjals into four but keep the top intact. 
  • Dry roast sesame seeds and cumin seeds. 
  • Grind sesame seeds, cumin and roasted channa dal, 1/2 of chilli powder and salt to make fine powder.
  • Stuff this powder inside the brinjals.
  • Mix besan, salt and remaining chilli powder. Add sufficient water to make little thick batter.
  • Dip the brinjals in batter and deep fry till golden brown.
  • Serve hot.

Regi Pallu Pachadi (Indian Jujube Pickle)

Regi pallu - 1 kg (ripe)
Pandu mirapakayalu (ripe red chillies) - 300 gm or chilli powder - 200 gm
Salt - 200 gm
Turmeric - 2 tsp
Oil - 200 gm
Mustard seeds - 2 tsp
Fenugreek seeds  - 1 tsp
Asafoetida  -  1/4 tsp
Tamarind - 50 gm
Oil -  200 gm
 Red chillies - 2 (broken)

  • Wash and dry regi pallu with dry cloth.
  • Separate peel and seeds and keep them in separate bowls.
  • Grind red chillies, tamarind, salt to make paste. Mix this paste with peels and turmeric.
  • Put it in glass jar  and close with lid. Keep aside for 3 days.
  • Powder half  of the fenugreek seeds and mustard seeds.
  • On 3rd day grind peels mixture,then transfer to larger bowl.
  • Add powder, seeds to the the pickle and mix well.
  • Heat oil in pan, add red chillies, mustard, fenugreek seeds and asafoetida. Fry till mustard crackles.
  • Let it cool and pour this over pickle. Mix well.
  • Store in airtight container.Store this up to one year.

Pumpkin Flower Bajji (Gummadi Pulu Bajji)

Pumpkin flowers - 10-12
Besan -1 1/2 cup
Rice flour - 1/2 cup
Chilli powder - 1 tsp
Salt to taste
Baking soda -  a pinch
Green chilli paste - 1 tbsp
Oil for frying


  • Mix besan, rice flour, salt,soda, chilli powder and chilli paste in a bowl. Add sufficient water to make thick batter.
  • Heat the oil in kadai, dip each flower in batter and deep fry till golden brown.
  • Do the same process for remaining flowers.
  • Serve hot with ketchup.

Mangalore Rasam

Arhar dal -2 tbsp
Tamarind - lemon size
Turmeric- 1/4 tsp
Salt to taste
Jaggery - small piece
Oil - 2 tsp
Mustard seeds - 1/4 tsp
Curry leaves - few
Coriander leaves - 1 tbsp (chopped)

For Rasam Powder:
Coconut - 1/2
Coriander seeds -1 tbsp
Fenugreek seeds - 1 tsp
Red chillies - 4

  • Grate the coconut. Dry roast red chillies, fenugreek seeds, coriander seeds till aroma comes then add grated coconut and saute for few seconds. 
  • Cool and grind to make powder.
  • Cook arhar dal till soft and tender.
  • Soak tamarind in hot water and extract juice from it.
  • Put tamarind water, cooked dal and 500 ml of water in a vessel and bring it to boil.
  • Add rasam powder, jaggery, salt and turmeric and cook in low flame for 10 minutes.
  • Heat the oil in pan, add mustard and curry leaves. Fry till mustard crackles then pour over rasam.
  • Garnish with coriander leaves.
  • Serve with rice.

November 19, 2013

Rich Cream Cheese Cake

For the shortbread:
Flour - 200 gm
Butter - 10 gm
Castor sugar - 70 gm
Egg yolk - 1
salt - 2 gm
Lemon rind of 1

For the filling:
Milk - 250 ml
Castor sugar - 200 gm
Egg yolks - 4
Lemon rind of 1
Salt - 2 gm
Gelatine - 25 gm
Fresh double cream - 450 ml
Cream cheese - 450 gm
Icing sugar - for sprinkling


  • Sieve the flour on to a large plate and dot with butter. 
  • Make a well in the center. Add the sugar, egg yolk, salt and lemon rind.
  • Working from the center outwards, quickly knead all the ingredients to a smooth dough.
  • Shape into a ball and wrap in foil and refrigerate for 2 hours.
  • Preheat the oven to moderately hot 190C.
  • Remove the dough from the refrigerator and roll the shortbread on a floured surface into a thin sheet. 
  • Cut two rounds, 25 cm in diameter. 
  • Place on a greased baking tray and bake for about 10 minutes or till golden.
  • While still warm, cut one round into 12 equal portions and cool on a wire rack along with the other round.
To prepare the filling:
  • Place the milk, sugar, salt, lemon rind and egg yolks in a pan and put it on a double boiler.
  • Heat gently, stirring continuously until smooth and thickened. remove from the heat.
  • Dissolve the gelatine in 45 ml of water over a gentle heat and stir into the custard and keep aside to cool.
  • Whip the cream until thick. When the custard begins to set, stir in the beaten cream cheese. 
  • Then fold in the whipped cream.
  • Line the sides of a spring form cake tin, 25 cm in diameter, with a strip of grease proof paper.
  • Place the uncut round shortbread at the base of the tin.
  • Spoon the cheese filling over it and smoothen the surface.
  • Arrange the sliced shortbread portions on top to form a complete round. 
  • Refrigerate till set.
  • Remove the cheese cake from the tin and carefully peel away the grease proof paper. 
  • Sprinkle sieved icing sugar just before serving.

Reshmi Kebab

Boneless Chicken breast pieces - 600 gm
Eggs - 4
Besan - 20 gms
Ginger garlic paste - 2 tsp
Salt to taste
Chilli powder - 2 tsp
Cinnamon powder - 1/4 tsp
Javitri - 1/4 tsp
Ginger - 1 tbsp (grated)
Green chillies - 1 tbsp (chopped)
Cheese - 1/4 cup (grated)
Fresh cream - 2 tsp
Coriander leaves - 1 tbsp
Butter - 15 gm


  • Heat the butter and fry besan till it is golden brown. Let it cool.
  • Beat the eggs in a large bowl then add chicken and all other ingredients. Add besan also.
  • Keep  the marinate for 3 hours in refrigerator.
  • Now arrange the 8" kebabs on the grill stick and grill till done.
  • Serve the kebabs with mint chutney.

November 18, 2013

Butter Chicken

Chicken - 1 kg
Garlic paste - 2 tbsp
Ginger paste- 2 tbsp
Curd- 1 cup
Chilli powder - 2 tbsp
Salt - 3 tbsp or as per taste
Turmeric - 1 tsp
Orange colour - 1  tsp (optional)
Sugar - 1 tsp
Tomato puree - 500  gm
Cashew nuts - 100 gm
Garam masala - 1 tsp
Butter - 100 gm
Cream - 100 gm
Coriander leaves 
Oil for frying


  • Cut the chicken into medium size pieces. 
  • Mix curd, ginger garlic,1 tbsp of chilli powder, salt, turmeric, orange  colour in a bowl.
  • Add chicken pieces and marinate for 4 hours.
  • Heat oil  in kadai, separate chicken pieces from marinate and deep fry till golden brown colour. 
  • Keep aside.
  • Grind cashew nuts to make fine paste.
  • Heat butter in a pan, add tomato puree and cook till raw smell goes. Add sugar, garam masala, remaining chilli powder and cashew paste and cook for a while. Stir continuously.
  • Add fried chicken pieces, salt and cook some more time.
  • Switch off the flame and garnish with cream and coriander leaves.
  • Serve with roti or rice.


Cauliflower Soup

Cauliflower - 1
Onions - 50 gm
Tomatoes - 400 gm
Biryani leaves - 2
Nutmeg powder - 1/2 tsp
Spring onions -  3
Grated cheese - 50 gm
Corn flour - 1 tbsp
Milk - 1/2 cup
Fresh cream - 1/4 cup
Salt and pepper to taste
vegetable stock - 1 litre

For vegetable stock:
Carrots - 60 gm (chopped)
Green peas - 60 gm (chopped)
French beans - 60 gm (chopped)
Cabbage- 60 gm (chopped)
Cinnamon - 3 sticks
Salt and pepper to taste
Water - 1 litre

    • Pressure cook all the ingredients of vegetable stock up to 3 whistles.
    • Let it cool and strain the water. Keep aside the water.
    • Grind tomatoes to make puree. Strain the juice for discarding seeds and peel.
    •  Boil the cauliflower florets till tender then drain the water.
    • Now in a vessel, put chopped onion, nutmeg powder, tomato puree, biryani leaves, cauliflower pieces, vegetable stock, salt and pepper. Bring it to boil in high flame for 5 minutes then 2 minutes in low flame.
    •  Switch off the flame and strain the water.  Separate florets and keep aside.
    • Mix corn flour to the milk, add this to the soup along with chopped spring onions.
    • Cook stirring continuously till it becomes little thick.
    • Serve hot garnished with floretts,grated cheese and cream.  


Kabuli Chana - 1 cup
Onions - 3
Tomatoes - 3
Green chillies - 2
Ginger - small piece (grated)
Baking soda - 1/4 tsp
Lime juice - 1 tbsp
Salt to taste
Coriander powder - 1 tsp
Cumin powder - 1 tsp
Turmeric - 1/4 tsp
Red chilli powder - 1 tsp
Garam masala - 1/2 tsp
Oil - 2 tbsp
 Coriander leaves


  • Wash and soak chana overnight. Boil chana with a pinch of soda till tender.  
  • Mash 1/3rd of cooked chana.
  • chop onions and tomatoes.
  • Heat oil in kadai, add chopped onion and fry till golden brown.
  • Add the spice powders except garam masala and stir well to mix.
  • Add  tomatoes and cook in low flame till nearly dry.
  • Add mashed chana and boiled one and cup of water. 
  • Cook in low flame, add garam masala and simmer for 10 - 15 minutes.
  • The gravy must be neither too watery nor thick.
  • Put the ginger, chillies, lime juice and 1 tbsp of chopped onion and salt in a small bowl and mix well.
  • Stir this onion mixture in the gravy and serve hot, garnished with coriander leaves.

Bread Curry

Bread slices - 6
Onion - 1
Tomatoes - 2
Ginger chilli paste - 1 tbsp
Red chilli powder - 1 tsp
Pepper - 1/4 tsp
Salt to taste
Turmeric -  a pinch
Cumin seeds - 1/2 tsp
Mustard seeds - 1/4 tsp
Curry leaves -  few
Oil - 2 tbsp

For Garnishing:
Carrot, beetroot slices,
Cucumber slices
Coriander leaves


  • Slice the onions thinly. Finely chop tomatoes. 
  • Cut bread slices into 5-6 pieces.
  • Heat the oil in kadai, fry cumin, mustard and curry leaves till mustard crackles.
  • Add chopped onions and fry till transparent.
  • Add tomatoes,ginger, chilli paste,salt, pepper,turmeric and chilli powder.
  • Cook till oil floats or tomatoes are soft.
  • Add bread pieces and sprinkle little water.
  • Cook in low flame for 10 -12 minutes, stirring occasionally.
  • Transfer to serving bowl.
  • Garnish with cucumber, beetroot and carrot slices and coriander leaves.
  • Serve hot directly with tomato sauce or with roti.

November 17, 2013

Kesari Idli

Rawa -  11/4 cup
Ripe banana - 1
Kova - 1/2 cup
Fresh coconut - 1/2 (grated)
Sugar powder - 1 1/2 cup
Ghee -2 tbsp
Cardamom powder - 1/4 tsp
Cashew nuts - 10
Kishmish - 10
Baking soda -  a pinch
Milk - 1 cup


  • Heat 1 tbsp of ghee, fry cashew nuts and kishmish till golden. Remove and keep aside.
  • Fry rawa in the same pan till aroma comes. Let it cool.
  • Mash the banana and mix all the ingredients together to make batter.
  • Grease the idli plates with ghee then put some of the batter in all plates.
  • Garnish with cashew and kishmish
  • Steam them for 10-15  minutes until done.
  • Sweet idli is ready.

November 16, 2013

Corn Halwa

Corn - 4
Sugar - 300 gm
Cardamom powder - 1/2 tsp
Cashew nuts - 1 tbsp (chopped)
Ghee - 1/2 cup


  • Separate seeds from corn and soak them for one hour.
  • Grind the corn seeds to make smooth thick batter. Add sufficient water while grinding.
  • Strain the batter through muslin cloth for obtaining milk.
  • Now mix corn milk and sugar in a vessel.
  • Cook till it becomes little thick then add ghee.
  • Again cook till it leaves the sides and becomes thick.
  • Lastly add cashew nuts and cardamom powder. Mix well.
  • Switch off the flame.
  • Transfer to greased plate. 
  • Cool and cut into pieces.

Baigan Tikka

Brinjals - 4 (medium)
Onions - 2
Carrot - 1
Potatoes - 2
Tomatoes - 2
Green peas - 1/2 cup
French beans - 1/4 cup (chopped)
Coriander leaves -  1 bunch
Ginger -  small piece
Garlic cloves - 4
Green chillies -2-3
Mint leaves - 1/4 cup
Coriander powder - 1/2 tsp
Cumin powder - 1/2 tsp
Garam masala - 1/2 tsp
Lemon - 1 (juice)
Salt to taste


  • Boil, peel and mash the  potatoes. Finely chop other vegetables except brinjals.
  • Grind ginger, garlic, chillies, mint and coriander leaves to make fine paste.
  • Slit the brinjals horizontally and apply little oil to the skin and grill till half done.
  • Scoop out the pulp carefully  and keep the skin aside.
  • Heat oil in a pan, add chopped onions and fry till transparent.
  • Add ground paste and saute for awhile.
  • Add chopped vegetables and cook till half done.
  • Add mashed potato, brinjal pulp, salt, coriander and cumin powder, garam masala. Mix well and cook another 5 minutes.
  • Switch off the flame then add lemon juice. Let it cool.
  • Now put some of the mixture into brinjal shells.
  • Roast on a grill or in a hot tandoor till nicely done.
  • Serve hot.

November 15, 2013

Savoury Onion Pastry

Plain flour - 100 gm
Salt -  a pinch
Margarine - 40 gm
Grated cheese - 50 gm
Finely chopped onion - 2 tbsp


  • Sieve the flour and salt and put them in a mixing bowl.
  • Rub in the margarine, add half the cheese and mix to a dough with water.
  • Roll out into an oblong, trim the edges and sprinkle the remaining cheese and chopped onion.
  • Roll up like a swiss roll and cut into thin slices.
  • Arrange in baking tray, Bake in hot oven for 25-25 minutes until the pastry is firm and golden brown.

Carrot Quick Pickle

Carrots - 4
Red chilli powder - 3 tsp
Salt to taste
Turmeric -  a pinch
Garlic cloves - 2 (crush)
Oil - 2 tbsp


  • Peel and grate carrots.
  • Put grated carrot, garlic, salt, chilli powder, turmeric and oil in a bowl.Mix well.
  • Store in glass bowl. Its shelf life one day only.

Pumpkin Kheer

Red pumpkin - 500 gm
Milk - 6 cups or more
Sugar - 100 gm
Cashew nuts - 50 gm
Cardamom powder - 1/2 tsp
Ghee - 1 tbsp

  • Peel and grate pumpkin.
  • Fry cashew nuts in ghee till golden and keep aside.
  • Heat milk in thick bottom vessel, when it starts boiling add grated pumpkin and cook till tender. 
  • Add more milk if necessary.
  • Add sugar and cook till it melts.
  • Lastly add cardamom powder and cashew nuts.
  • Serve hot.

Dry Ginger Drink

Dry ginger - 30 gm
Coriander seeds - 10 gms
Sugar - 1 1/2 tbsp


  • Take 1 litre water and bring it to boil.
  • Add above ingredients and and boil for 5 minutes.
  • Strain and serve.
  • Good for headache, body pains and indigestion. 

Aloo Paneer Chat

Baby Potatoes - 12 (boiled and peeled)
Paneer - 2 cups(pieces)
Green Peas - 1 cup (boiled)
Amchur - 1 tsp
Green chilli - 1 tsp(finely chopped)
Ginger - 1 tsp(grated)
Pepper - 1/2 tsp
Salt to taste
Lemon juice - 1 tsp
Oil - 1 tbsp

For Garnishing:
Coriander leaves - chopped
Sev as per taste


  • Heat oil in kadai, add ginger and chilli and saute for a while.
  • Add paneer, potatoes and green peas. Fry for one minute.
  • Add spices and mix well. Remove from fire.
  • Add lemon juice and mix gently.
  • Garnish with coriander leaves and sev.
  • Serve immediately.

Soya Dahi Vada

Soya chunks - 1 cup
Besan- 1 cup
curd - 500 ml
Ginger garlic paste - 1 tsp
Garam masala- 1/4 tsp
Chilli powder - 1/2 tsp
Salt to taste
Green chilli paste - 2 tsp
coriander leaves - 1 tbsp (chopped)
Oil for frying


  • Soak soya chunks in hot water in 10 minutes. Drain the water and wash with cold water.
  • Now mix soya chunks, besan, salt, ginger garlic paste, chilli powder, garam masala,1 tsp of chilli paste. Add little water for binding.
  • Heat the oil and deep fry pakodi's till golden.
  • In the mean time, whip the curd, add salt, chilli paste and coriander leaves. Mix well.
  • Stir hot pakodi's in curd.Soak them for 30 minutes.
  • Serve.

Fruit Barleywine

Barley - 2 tsp
Lemons - 2 (for juice)
Sugar - 2 tbsp
Water - 3 1/2 cups
Lemon slices - 2
Black grapes -4


  • Boil barley seeds in 1/2 cup of water. Cook till soft then strain and keep aside the water.
  • Pour this water in a vessel and stir in sugar and lemon slices. Close the lid and keep aside.
  • Boil the remaining water, when it starts boiling pour this over barly water.
  • Add lemon juice and stir. 
  • Cool and refrigerate.
  • Serve chilled and garnish with grapes.

Kashmiri Kabargah

Meat - 10 breast pieces
Aniseed powder - 1 tsp
Cloves  - 4
Cardamom - 4
Salt to taste
Milk - 500 ml
Water - 500 ml
Cinnamon - 1"
Ghee or oil for frying

For batter:
Besan - 125 gm
Rice flour - 50 gm
Asafoetida -  a pinch
Red chilli powder - 1/2 tsp
Salt to taste


  • Tie cinnamon, cardamom and cloves together in a muslin cloth and place them with meat, milk and water. Cook till meat is tender and dry
  • Mix besan, rice flour, salt, chilli powder and asafoetida. Add water to make thick batter.
  • Heat the oil in kadai, dip the meat pieces in batter and deep fry till golden brown.
  • Transfer to serving dish.

November 14, 2013

Cocoa - Rawa Laddu

Rawa - 1 cup
Cocoa powder - 2 tbsp
Milk - 1 1/2 cup
Ghee - 5 tbsp
Sugar - 3/4 cup
Desiccated coconut - 75 gm
Fresh dates - 2 tbsp (finely chopped)
Cashew nuts - 25 gm (chopped)
Raisins - 25 gm


  • Dissolve cocoa powder and sugar in hot milk.
  • Fry cashew nuts and raisins in 1 tbsp of ghee.Remove and keep aside.
  • In the same pan add another tbsp of ghee and fry rawa till aroma comes.
  • Add slowly milk mixture and mix well. Cook in low flame, stirring continuously, add remaing ghee. Cook till thick and leaves the sides.
  • Mix in nuts, raisins and dates. Switch off the flame. 
  • Take some mixture and make round ball. Do the same with remaining mixture.
  • Roll these laddo's in desiccated coconut.

Mughlai Caulifloweer

Cauliflower - 1 (cut into florets)
Onion - 1 (finely chopped)
Kasuri Methi leaves - 2 tbsp
Ginger - 1/2 tbsp (grated)
Garlic - 1 tsp (finely sliced)
Turmeric powder - 1/2 tsp
Red chilli powder - 1 tsp
Salt to taste
Cumin powder - 1/2 tsp
Oil - 2-3 tbsp
Coriander leaves - 1 tbsp (chopped)


  • Heat oil in kadai, add cauliflower florets and fry them for 5 minutes. Remove and keep aside.
  • In the same pan add another tbsp of oil,add onions and saute till transparent.
  • Add cumin powder, chopped ginger and garlic. Saute for a while.
  • Add fried florets, kasuri methi, salt, turmeric and chilli powder.
  • Cook in low flame for 10 minutes until florets are tender.
  • Garnish with coriander leaves.
  • Serve with chapati or rice.

November 13, 2013

Grape Raita

Curd - 1 cup (fresh and thick)
Green seedless grapes - 3/4 cup (chopped)
Cucumber - 3/4 cup (chopped)
Spring onions - 1/4 cup(only green part)
Salt to taste
Green chillies - 2-3 (finely chopped)
Lemon juice - 1 tbsp
Coriander leaves - 1 tbsp (chopped)


  • Whip the curd  then Combine all the ingredients in a bowl.
  • Refrigerate.
  • Serve cool.

Baked Spinach Pancakes

Flour - 1 1/2 cups
Spinach puree - 4 tbsp
Milk - 1 cup
Baking powder -  a pinch

For the Filling:
Corn Niblets - 1 cup
Onion - 1 
Tomato - 1
Green chillies - 2
Salt to taste
Mustard paste - 1 tsp


  • Sift the flour with salt and baking powder. Add spinach puree and milk and mix it without lumps.
  • Add more milk if needed to make semi thick consistency.
  • Heat a nonstick pan , grease with oil. Pour batter, spread it evenly to make thin pancake.
  • Cook both sides  in low flame till it starts changing the colour.
  • Make all the pancakes in this way.
To make the filling:
  • Boil the corn till tender. Drain the water and keep aside.
  • Finely chop onion, tomato and green chillies.
  • Heat 2 tbsp of oil, add onions and fry till golden brown. Add chopped tomato and green chillies and cook till soft.
  • Add corn and salt. Stir well then add mustard paste.
  • cook for one minute then switch off the flame.
  • Put some filling in pancakes and roll it up.
  • Keep the rolled pancakes in the refrigerator for 30 minutes.
  • Arrange them in baking dish and brush each pancake with oil and bake in preheated oven at 180C for 15 minutes or until it is golden brown on top.
  • Serve immediately.

Leek and Potato Omelette

Eggs - 4
Medium leeks - 2
Potato - 1
Parsley - 3 tbsp (chopped)
Cottage cheese - 75 gm
Walnuts - 25 gm(chopped)
Red Leicester cheese - 25 gm (grated)
Olive  oil - 2 tbsp
Salt and pepper to taste


  • Peel and cut potato into small cubes.
  • Trim the leeks of rootlets and remove any tough outer leaves. Thinly slice the leeks.
  • Heat the olive oil in a nonstick frying pan over a medium heat and saute the potato cubes until lightly browned and almost tender. Remove from the pan and keep aside.
  • Add the leeks to the pan and cook for 5-7 minutes or until tender. Add potatoes again to the pan.
  • Beat the eggs with chopped parsley and salt and pepper.
  • Pour the eagg batter over leek and potato mixture and stir.
  • Cook for 5 minutes by pressing down gently the omelette until it is just firm.
  • Preheat the grill on high mode.
  • Remove the omelette from pan and sprinkle with the top with walnuts, cottage cheese and grated cheese.
  • Cook under the grill until the cheese begin to melt, then remove and sprinkle parsley.
  • Serve immediately., pub-6783067284749878, DIRECT, f08c47fec0942fa0