February 28, 2014


Milk - 1 litre
Eggs - 3
Sugar - 100 gms
Grated nutmeg -  a pinch


  • Heat the milk, stir in 75 gms sugar, cook in low flame for 5 minutes. Remove and keep aside.
  • Use thick round, aluminium pan for baking. Dry from inside. Sprinkle remaining sugar at the base evenly.
  • Put it on a uniform fire. Let it turn dark brown all over. Remove from fire and keep aside.
  • Beat the eggs and stir them slowly into the warm milk. Mix thoroughly before pouring it on to the caramel in the pan.
  • Half fill a shallow dish with water, put the custard pan in it.
  • Bake in a slow oven for 40 minutes.
  • When ready to serve, turn it out on a serving dish and sprinkle nutmeg.

February 26, 2014


Ginger - 500 gms
Sugar - 1 kg
Water - 1 1/2 glasses
Vinegar - 1 tbsp

  • Scrape ginger and pierce it with fork. Chop it into 1" pieces.
  • Dip ginger pieces in b oiling water for 2 minutes. remove and spread under the sun for 30 minutes.
  • Prepare syrup by mixing sugar with 1 1/2 glasses of water. When the sugar dissolves completely then add ginger pieces and cook in low flame till it thickens. Add vinegar and boil for 2 minutes.
  • Switch of the flame.
  • Cool and store in a stone jar.

February 25, 2014


Corn kernels - 2 1/2 cups
Red bell pepper - 1
Green chillies - 6-7
Onions - 2 (chopped)
Garlic cloves - 5 (minced)
Vegetable stock - 2 cups
Milk - 2 cups
Oil - 1/2 tbsp
Salt - 1 tsp
Red chilli powder - 3/4 tsp
Pepper powder - 1/8 tsp
Whipped cream - 1/2 cup


  • Deseed bell pepper and dice it into cubes. Coarsely chop green chillies.
  • Heat oil in a saucepan over medium heat. Saute onions and garlic till light brown.
  • Add corn, bell pepper, green chillies, vegetable stock and milk. Bring it to boil and reduce heat.
  • Allow it to simmer for 15-20 minutes. Add chilli powder, salt and pepper. Mix them
  • Remove from heat and serve hot.


Cocoa powder - 1/2 cup
Milkmaid - 1  tin
Chopped nuts - 100 gms
Sugar - 1/4 cup
Butter - 50 gm


  • Pour milkmaid into a thick bottom pan. Add butter and sugar into the pan.
  • Add cocoa powder and nuts, mix well.
  • Stir  in a low flame till the mixture leaves the sides of the pan.
  • Transferred to greased  plate. Allow it to cool and set.
  • Cut into desired shape.

February 24, 2014

Pomegranate and Corn Raita

Curd - 250 gm
Castor Sugar - 2-3 tbsp
Pomegranate seeds - 1 cup
Corn - 100 gm
Salt to taste
Green chillies - 2-3  (finely chopped)
Mustard seeds - 1 tsp
Cumin powder - 1 tsp
Asafoetida -  a pinch
Curry leaves - few
Oil- 1 tbsp


  • Whip the curd with sugar and keep aside.
  • Heat oil in a pan, add mustard seeds and curry leaves. Fry till mustard crackles.
  • Add the corn, green chillies and salt to taste and cook the corn for another 3-4 minutes over a low flame.
  • Add the cumin powder and mix well. Remove from fire and cool.
  • Mix the prepared corn and pomegranate seeds to the whipped curd.
  • Serve chilled.


Tender chicken - 1
Lemon - 1
Celery  sticks - 2
Small onions - 3.. gm
Carrots - 3
Bay leaves - 3
Peppercorns -1/4 tsp
Mushrooms - 100 gms, sliced
Butter - 50 gm
Egg -1
Cream - 4 tbsp
Sherry - 2 tbsp
Blanched almonds - 100 gms
Salt and pepper to taste


  • Take the whole chicken and make cuts and squeeze the lemon all over the chicken.
  • Put the chicken with diced vegetables (leave the onions whole), bay leaves and peppercorn into a casserole and add water to cover. Season lightly.
  • Put the lid on and cook in low flame till tender.
  • When tender remove chicken from liquid and keep warm.
  • Fry mushrooms in butter.Beat the egg and cream in a bowl, gradually add 284 ml of the boiling stock, stirring all the time until smooth and thick.
  • Add mushrooms, sherry and blanched almonds.
  • Replace chicken, pour over the sauce and serve.

February 23, 2014


Apples - 4
Raisins - 2 tbsp
Brown sugar - 8 tbsp
Cinnamon powder - 1 tsp
Lemon juice - 1 tsp
Butter - 5 gm


  • Soak the raisins in 4 tbsp of water for 1 hour.
  • Peel and slice the apples, arrange in baking tin and add the raisins with the liquid they are soaked in. Add the sugar, cinnamon powder and lemon juice and mix.
  • Dot with a little butter.
  • Cover and bake in a hot oven at 450F for 15 minutes.
  • Serve hot.

February 22, 2014

Nargis Kofta

Eggs - 8
Kheema - 250 gms
Cardamom -4
Ginger - 2" piece
Garlic cloves - 10
Onions - 2-3
Cloves - 6
Cinnamon - 2 sticks
Cumin seeds - 1 tsp
Salt to taste
Red chilli powder - 2 tsp
Coriander seeds - 2 tsp


  • Boil 6 eggs, remove the shells and keep aside.
  • Grind ginger, garlic, cumin seeds, coriander seeds, cloves, cinnamon and cardamom to make paste.
  • Finely chop onions.
  • Now mix kheema, masala paste, salt, turmeric, chilli powder and onions.
  • Pressure cook kheema mixture along with sufficient water till done.Once the pressure comes down, open the lid and cook till it dries.
  • Cool and grind the kheema to make paste.
  • Beat the remaining eggs with little salt and keep aside.
  • Divide the kheema mixture into six portions. Take one boiled egg and cover it with kheema mixture. 
  • Do the same procedure for remaining eggs.
  • Heat oil in kadai, dip the koftas in beaten egg mixture one by one and deep fry till golden brown.
  • Serve hot.

Spinach Mushroom Pancake

Maida - 2 cups
Spinach - 250 gm
Egg - 1
Milk - 1 1/2 cups
Baking soda - 1/2 tsp
Baking powder - 1/2 tsp
Salt to taste
Mushrooms - 200 gm(sliced thinly)
Tomato - 1(sliced)
Spring onions with green - 2 (chopped)
Salt and chilli to taste


  • Cut the stem of the spinach and blanch leaves for 2 minutes in boiling water. Strain and squeeze excess water.
  • Chop leaves finely and mix in maida, beaten egg, milk,salt,baking powder and soda. Keep aside for 30 minutes.
  • To prepare mushroom topping, heat 1 tbsp of oil in nonstick pan. Add chopped spring onion and saute for a minute.
  • Add mushroom and stir for one minute. Add tomato,salt and chilli and mix well.Saute for while.
  • To prepare pancakes, heat non stick tawa and grease with little oil.
  • Pour ladle full of batter and spread it to make thick pancake.Spread mushroom mixture evenly on top and cook bottom and turn gently and cook other side.
  • Serve hot. 

Vankaya Nilva Pachadi (Brinjal Pickle)

Ripe Brinjals (turns into yellow) - 1 kg
Salt - 1 cup
Red Chilli powder - 100 gms
Fenugreek powder - 2 tsp
Turmeric - 1 tsp
Tamarind - 200 gms
Garlic paste - 2 tbsp

For Talimpu:
Oil - 250 gms
Red chillies - 2 (broken)
Mustard seeds - 2 tsp
Fenugreek seeds - 1 tsp
Curry leaves - few
Garlic - 10 (crushed)


  • Wash and wipe the brinjals with dry cloth.
  • Cut the brinjals into pieces. Put brinjal pieces, salt, turmeric and tamarind in a bowl. Cover and keep aside for 2 days.
  • On 3rd day, separate brinjal pieces from tamarind. Grind tamarind along with the the juice to make fine paste. Add chilli powder, fenugreek powder, garlic paste and grind again. Remove and mix with the brinjal pieces.
  • Heat oil in kadai, add all talimpu ingredients and fry till mustard crackles. Switch off the flame and let it cool.
  • Pour this talimpu over pickle and mix well.
  • Transfer to airtight container.

February 19, 2014


Flour -3 cups
Butter – ½ cup
Grated jaggery – ½ cup
Honey – 1/3 cup
Egg yolk – 1
Baking powder – ½ tsp
Baking soda – ½ tsp
Salt -  a pinch
Cinnamon powder – ¼ tsp

·         Sieve maida,salt, baking powder and soda.
·         Mix butter,grated jaggery and honey and beat in egg yolk. Add sifted flour to the mixture and make a soft dough.
·         Wrap in foil and refrigerate for 1 hour.
·         Roll to ½” thick and prick with fork. Cut into desired shapes.

·         Bake at 180C for 15-20 minutes till golden brown.

Beetroot – Paneer Flavored with Mustard

Beet root -  200 gm
Paneer -  200 gm
Fresh mustard paste -  100 gm
Green chilli –  1
Ginger -  1 tsp (chopped)
Turmeric – ¼ tsp
Red chilli powder – ½ tsp
Kalonji seeds – ¼ tsp
Salt to taste
Sugar – ¼ tsp
Mustard oil – 2-3 tbsp

·         Peel and slice beetroot into paper thin slices . Blanch in salted hot water.
·         Mash paneer till smooth.
·         To make mustard paste, soak mustard seeds in water for 10 minutes then grind to a coarse paste.
·         In a bowl, mix fresh mustard paste, chopped green chillies, ginger, turmeric, red chilli powder, kalonji seeds, salt, sugar and mustard oil.
·         Fill each beetroot slice with a little paneer mixture and roll tightly.
·         Steam the rolls for 5-6 minutes or till done.

·         Serve hot.

February 04, 2014


Maida - 145 gm
Sugar - 150 gms
Cocoa powder - 20 gm
Butter - 60 gm
Warm water - 180 ml
Lemon juice - 2 tsp
Baking powder - 3/4 tsp
Baking Soda - 1/2 tsp
Salt - 1/4 tsp

For Topping:
Whipped Cream
Vanilla essence
Cocoa powder
choco chips


  • Sieve maida, cocoa powder,salt, baking powder and soda and mix well.
  • Melt butter and stir in maida mixture along with warm water, lemon juice, sugar.
  • Blend well and pour into greased tin.
  • Bake in preheated oven for 30 - 35 minutes or till done.
  • Transfer to cooling rack.
  • Whip the cream until firm then add vanilla essence and cocoa powder.blend once.
  • Apply the cream over cake, sprinkle choco chips and refrigerate.
  • Serve chilled.

Tomato Pickle

Ripe and firm tomatoes - 1 kg
Salt - 1 cup

Turmeric - 1 tsp
Red chilli powder - 1 1/2 cup
Tamarind - 200 gm
Garlic pods - 2
Fenugreek powder - 2 tsp

For Talimpu:
Oil - 100 gms
Red chillies - 3-4 (broken)
Garlic cloves - 10 (crushed)
Mustard seeds - 2 tsp
Fenugreek seeds - 1 tsp
Curry leaves -  few


  • Wash and pat dry the tomatoes. Cut them into 4-6 pieces.
  • In a bowl, put tomato pieces with juice, salt and turmeric.Cover and keep aside for 2 days.
  • On the 3 rd morning, separate tomato pieces from juice and dry them directly to the sunlight till evening.
  • Soak tamarind in tomato juice and put this bowl in the sunlight.
  • Evening grind tamarind, garlic, tomato pieces along with the juice. Add red chilli powder, fenugreek powder and grind till smooth. Check the taste and keep aside.
  • Heat oil in kadai, add all talimpu ingredients and fry till mustard crackles.
  • Remove from flame and let it cool.
  • Pour this over pickle and mix well.
  • Transfer to airtight container.
  • Serve with rice, Idli or Dosa.

February 03, 2014

GOOSEBERRY PICKLE (Usiri Kaya Nilva Pachadi)

Goose Berry - 1 kg, fresh
Salt - 225 - 250 gms
Red chilli powder - 225 - 250 gms
Turmeric - 2 tsp
Mustard powder - 50 gms
Fenugreek powder - 1 tbsp
Garlic paste - 2 tbsp
Lemons - 15-18

For Talimpu:
Oil - 250 gms
Red chillies - 5-6 (broken)
Garlic - 1 tbsp (crushed)
Mustard seeds - 2 tsp
Fenugreek seeds- 1 tsp
Curry leaves - few


  • Wash and pat dry the goose berries. Make cuts along with the marks of berries.
  • Heat oil in kadai, fry few berries until lightly colour changes and keep aside. Do the same with remaining berries.
  • In a mixing bowl, put goose berries, salt, turmeric and mix well. Cover and keep aside for 2 days.
  • On the 3rd day, add lemon juice, mustard powder, fenugreek powder, garlic paste and chilli powder.
  • Mix well and taste it. If any thing like salt or lemon juice required, add it.
  • Heat the same oil and add all talimpu ingredients and fry till mustard crackles.
  • Switch off the flame and let it cool.
  • Pour this over pickle and mix well.
  • Transfer to dry jar and store it up to one year.

February 01, 2014


Fresh fenugreek leaves


  • Buy good quality and fresh fenugreek leaves and separate the leaves. Spread them on news paper for drying. 
  • These should be kept in shade but not directly to the sun.Direct sun light will destroy its green colour and some fragrance will also be lost.
  • Once the leaves are completely dried, store in airtight container and refrigerated.
  • It can be kept up to 6 months without moisture.


For Tart Shell:
Flour - 150 gm
Chilled butter - 75 gm
Sugar - 25 gm
Ice cold water to mix

For filling:
Apple - 1 kg
Sugar - 200 gm
Cinnamon powder - 1/2 tsp
Raisins - 1/2 cup
Butter - 2 tbsp


  • Place the flour on a work platform.
  • Cut the chilled butter into very small pieces and gradually mix with flour with your fingertips till the mixture resembles bread crumbs.
  • Add sugar and sprinkle ice cold water as required to make smooth dough. Do not over knead. (The chilled butter and ice clod water make the base flaky and crispy)
  • Chill for 10 minutes.
  • Roll out the dough onto a pie dish and blind-bake (blind baking is a procedure for preparing a pre-baked pie or tart shell) in a preheated oven at 180C for 15 minutes; retain some dough for further use. Take out and cool.
  • Peel and de-seed the apples, and cut them into small cubes.
  • Heat butter in a pan, add apples, sugar, cinnamon powder and raisins.
  • Cook in low till apples are soft.
  • Place the apple mixture onto the blind baked tart shell.
  • Make thin strips with remaining dough and arrange on top of the apple mixture. Bake it for 20 minutes at 180C.
  • Serve warm with fresh cream or vanilla ice cream.
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