March 27, 2014


Besan - 500 gm
Sugar - 500 gms
Ghee - 250 gms
Cashew nuts - 25
Kishmish - 25
Cardamom powder - 1/2 tsp


  • Heat ghee in kadai, fry cashew nuts and kishmish till golden. Remove and keep aside.
  • Stir besan in the remaining ghee and fry in low flame till good aroma arrives. Switch off the flame.
  • Put sugar and little water in a vessel and bring it to boil. cook till the syrup is in one string consistency.Then add fried cashew, kishmish, besan and cardamom powder. Mix well and remove from fire.
  • Make round balls when the mixture is still warm.
  • Cool and store in airtight container.

March 26, 2014


Maida - 2 cups
Eggs - 2
Salt to taste

For Filling:
Chicken - 2 cups (finely chopped)
Onion - 1 (large and chopped)
Chilli sauce - 1 tbsp
Soya sauce - 1 tbsp
Oil - 1 tbsp
MSG - 1/4 tsp
Salt and pepper to taste


  • Heat oil in a frying pan, add onions and fry till brown slightly. Add  chicken pieces and stir for awhile.
  • Add all other ingredients, stir well. Add little water to cook the chicken. Cook it till dry. Keep aside.
  • Beat eggs then fold in maida and salt. Add enough water to make a thin pancake batter. 
  • Grease a pan lightly and pour enough batter to make a thin pancake. Cook one side only. Put a spoonful of filling onto the cooked side of the pancake and roll up. Make all the rolls in this way.
  • Deep fry them in hot oil till golden.
  • Serve immediately.


Water melon pieces - 250 gms
Cucumber pieces - 100 gm
Ginger - 1" piece
Salt   -  a pinch
Sugar as per taste


  • Blend all the ingredients together in a blender. Strain the juice.
  • Serve with crushed ice cubes.


Rice Noodles - 250 gm
Parmesan cheese - 100 gms
Onion - 1 (chopped)
Garlic cloves - 4 (minced)
Ginger - 1 tsp(finely chopped)
French beans - 100 gm
Bean sprouts - 100 gm
Egg plant - 1 (chopped)
Tomato - 1 (chopped)
Green onions - 4 pieces with green part
Coriander leaves - small bunch
Cucumber - 1 (sliced)
Salt and pepper to taste
Lemon - 1 (cut into wedges)
Oil for frying
Rich bean sauce - 1 cup

For Rich bean sauce:
Yellow bean sauce - 1/4 cup
Lime juice - 1/4 cup
Sugar - 1/4 cup
Ketchup - 1/4 cup
Soya sauce - 2 tbsp
Chilli sauce - 2 tbsp


  • To make rich bean sauce, Stir all the ingredients together vigorously then keep aside.
  •  Heat the oil in a frying pan, slowly drop noodles in small handfuls and fry. As they puff and expand, push them down immediately into the oil and remove with a slotted spoon and drain.
  • Fry all the noodles and keep warm. Fry egg plan pieces and beans separately and keep aside.
  • Remove the oil and keep only 2 tbsp of oil. Fry chopped onion and garlic for 1 minute. Add cheese cubes, salt and pepper. Add the rich bean sauce mixture. Bring it to boil and cook for 2 minutes. Remove from heat and cool.
  • Gently fold in all the fried noodles in small portions at a time until all of them get coated lightly with sauce.
  • Put them in the center of the large plate and surrounded them with bean sprouts and coriander leaves.
  •  Garnish with fried beans, eggplant, tomato slices, green onion, cucumber and lime wedges.
  • Serve.

March 25, 2014


Carrots- 500 gms
Sugar - 700 gms
Water - 4 cups
Lemon juice - 2 tsp


  • Wash, peel and grate the carrots. Add water to the grated carrots and cook till tender.
  • Add sugar and cook until sugar is dissolved completely and water is evaporated. Remove from fire.
  • Finally, add lemon juice to it and fill it in a sterilized bottle. 

March 24, 2014


Crabs - 500 gms
Onions - 3
Coriander seeds - 1 1/2 tsp
Cinnamon - 2" sticks
Cloves - 4
Green chillies - 4
Cardamom - 2
Ginger garlic paste - 1 tbsp
Poppy seeds - 1 tsp
Fresh coconut - 1/2 cup
Coriander leaves -  small bunch
Butter milk - 1 glass
Salt to taste
Red chilli powder - 2 tsp
Turmeric - 1/2 tsp
Oil - 100 gms


  • Ginger, garlic, green chillies, coconut, poppy seeds, 2 onions to make paste.
  • Dry roast coriander seeds, cloves, cinnamon, cardamom and grind the to make powder.
  • remove the legs and top layer of crabs then cut into pieces.
  • Wash them in salt and turmeric mixed in butter milk.
  • Heat oil i n kadai, add chopped onion, fry till brown. add ground masala paste and saute for a while.
  • Add crab pieces, salt, turmeric and chilli powder and fry them for 5 minutes.
  • Then add 1 glass of water and close the lid. Cook till pieces are tender.
  • Lastly add masala powder, coriander leaves and cook till the curry is dry.
  • Serve with rice. 


Pizza bases - 2
Baby corn - 2 cups (sliced and blanched)
Mozzarella cheese - 1  cup (grated)
Salt and pepper to taste
Tomato sauce - 1/2 cup
Butter - 2 tsp


  • Mix baby corn with salt and pepper and keep aside.
  • Apply butter on top of pizza base then spread 1/2 of tomato sauce.
  • Place the baby corn over the sauce and top up with half of grated cheese.
  • Do the same procedure for other pizza also.
  • Bake in oven for 10 -12 minutes or till cheese melts and base is lightly brown.
  • Serve hot.


Milk - 2 cups
Water - 1 1/2 cup
Tea leaves - 3 tsp
cardamom powder - 1/4 tsp
Clove powder - 1/4 tsp
Cinnamon powder -  a pinch
Sugar to taste


  • Boil water with cinnamon, cloves, cardamom, tea leaves and sugar. 
  • Add milk and boil in low flame for 2 minutes.
  • Strain and serve immediately.

March 22, 2014


Onions - 250 gm
Roasted channa dal - 1 tsp
Coconut - 1/3 cup
Red chillies - 15 -20
Tamarind - small lemon size
Jaggery - small piece
Salt to taste
Turmeric - 1/4 tsp
Cumin seeds - 1/2 tsp
Garlic cloves - 4-5

For Talimpu:
Oil  - 1 tbsp
Mustard seeds - 1/4 tsp
Urad dal - 1/4 tsp
Curry leaves - few


  • Peel and cut onions.
  • Grind all the ingredients except onions to make fine paste. Add chopped onions and grind coarsely.
  • Heat oil in kadai, add all talimpu ingredients and fry till mustard crackles. then add chutney and cook in low flame for 4-5 minutes.
  • Serve with rice or idli. Store this chutney for 3-4 days.


Milk - 1 litre
Rice - 250 gms
Macaroni - 100 gms
Butter - 4 tsp
Cloves - 2
Bay leaf - 1
Cardamoms - 2
Cinnamon - 1"stick
Onion - 1
Ginger paste - 1 tsp
Garlic paste - 1 tsp
Tomatoes - 2 (paste)
Salt - 1/4 tsp
Red chilli powder - 1/4 tsp
Pepper powder - 1/4 tsp
Cumin seeds - 1/3 tsp
Red chillies - 2
Green chillies - 2
Green coriander - small bunch


  • Boil water with 1/2 tbsp salt then add macaroni and cook on low flame for 15 minutes or until tender. Remove from fire and drain it. Rinse with cold water and keep it aside.
  • Wash and soak the rice for 10 minutes. Take a thick bottom vessel, put milk and rice in it.
  • Add cloves, bay leaf, cardamom and cinnamon and bring it to boil. Cook it in low flame and keep stirring.
  • When the rice is almost done, add macaroni and keep stirring the mixture constantly until it thickens. Remove from flame.
  • Heat 2 tsp of butter, add chopped onion and fry till little brown. Add ginger garlic paste, tomato paste, black pepper, salt and chilli powder. Stir until the masala leaves the oil. 
  • Add the masala to the rice pudding, mix them well.
  • Heat remaining butter, add cumin seeds, red chillies, green chillies and fry them.
  • Arrange the pudding in square dish, pour talimpu on top of it and decorate with chopped coriander leaves.
  • Serve hot.

March 21, 2014


Kheema - 250 gms
Vermicelli - 200 gms
Ginger garlic paste - 1 tbsp
Garam masala - 1 tsp
Salt  to taste
Turmeric - 1/2 tsp
Red chilli powder - 2 tsp
Corn flour/ wheat flour for dusting
Oil for frying
Coriander leaves - small bunch


  • Boil vermicelli in boiling water for 5 minutes or till tender then drain the water completely.
  • Cook kheema along with ginger garlic paste, turmeric, salt and 1 tsp of chilli powder till tender and soft.
  • Let it cool then grind to make paste. 
  • Now mix vermicelli, kheema mixture, chopped coriander leaves, garam masala and chilli powder.
  • Make small balls and press them like cutlets. 
  • Roll in flour and deep fry till brown.
  • Serve hot.


Ginger - 100 gms
Dry coconut - 1/2
Red chillies - 12
Turmeric - 1/4 tsp
Ghee - 2 tbsp


  • Wash, peel and dry the ginger until completely dry.
  • Grate the coconut and grind along with red chillies, turmeric and salt to make powder.
  • Grind ginger separately.
  • Heat ghee in a pan, add ginger and fry then add coconut powder and saute for a while.
  • Remove and let it cool.
  • Store in airtight container.
  • Serve with steamed rice and melted ghee.


Raw rice - 2 glasses
Urad dal - 1/2 glass
Tomatoes - 250 gms
Green chillies - 7-8 (as per taste
Salt to taste


  • Soak rice and urad dal for four hours. Keep tomatoes in hot water for 5 minutes then remove the skin.
  • Grind rice, dal, tomatoes and green chillies to make fine batter. Add sufficient water and salt and mix well.
  • Keep aside for 2 hours.
  • Heat the pan, grease with oil and pour ladleful  of batter and spread it evenly to make thin dosa.
  • Cook both sides and serve hot with coconut chutney.

March 20, 2014


Rice - 250 gms
Fenugreek leaves - 2 bunches
Tamarind juice - 4 tbsp (thick)
Coriander seeds - 1 tbsp
Urad dal - 1 tbsp
Channa dal - 1 tbsp
Cumin seeds - 1 tsp
Asafoetida -  a pinch
Turmeric powder - 1/2 tsp
Sesame seeds  - 1 tsp
Red chillies -6-8
Dry coconut - 1/2 cup
Salt and jaggery to taste
Oil - 4 tbsp


  • Roast dals, coriander, cumin, asafoetida, red chillies and sesame seeds in little oil.Cool and grind to make paste along with coconut.
  • Cook rice in normal way.
  • Dissolve jaggery in tamarind juice.
  • Heat oil in kadai, add cleaned and chopped fenugreek leaves, turmeric, salt and ground paste.
  • Cover and cook in low flame till the fenugreek leaves are soft then add tamarind juice and cook for 2-3 minutes.
  • Lastly add rice and mix well. Cook over a slow flame till the rice turns dry.
  • Serve hot.


Ripe Mangoes - 4
Jaggery - 2 cups (finely grated)
Coconut milk - 1 1/2 cups (thick)
Cardamom powder - 1 tsp
Ghee - 6 tbsp


  • Put 3 cups of water in jaggery  and prepare a syrup.
  • Peel and slice the mangoes. Cook the mango slices in little water till soft then add jaggery syrup and cook till thick.Add ghee little by little then add coconut milk.
  • Cook in very low flame for 2 minutes then  remove from fire.
  • Stir in cardamom powder and serve.

March 15, 2014


Pineapple juice - 2 cups
Pineapple pieces - 2 cups (finely chopped)
Maida - 2 cups
Ghee - 2 cups
Water - 2 cups
Cashew nuts - 10
Almonds - 10
Cardamom powder - 1/2 tsp
Cherries - few
Kesar or yellow colour - a pinch


  • Mix maida, sugar, pine apple juice and water together. Put it in a thick pan and cook in low flame, stirring all the time.
  • When the mixture starts getting thick, add pineapple pieces and ghee little by little, stirring all the time till the mixture leaves the sides of the pan. Add cardamom powder and yellow colour and mix well.
  • Transfer to greased plate and decorate with almonds, cashew and cherries.


Raw Mangoes - 5 kg
Salt - 750 gm
Turmeric - 100 gm
Red chilli powder - 250 gms
Aniseed - 250 gms
Fenugreek seeds - 100 gms
Onion seeds - 20 gms
Mustard oil - 1 kg


  • Wash the mangoes in two or three changes of water. Dry with a clean cloth. Cut each mango into eight pieces and remove he seeds. Wipe with a cloth once more to remove any remaining moisture.
  • Clean aniseed, fenugreek and onion seeds and dry them thoroughly in the sun. then crush coarsely and mix with salt, chilli powder and turmeric.
  • Mix the masala with small quantity of oil.
  • In a pickle jar, put alternative layers of the masala mixture and the mango pieces. Keep the pickle jar in the sun for 2-3 days. On the fourth day open the jar and mix well. Pour the remaining oil on top. It should cover the mango pieces completely.
  • Once again the jar should be kept in the hot sun for 2 days.
  • This pickle keeps good for 2-3 years.

March 14, 2014


Drumsticks - 3
Bottle gourd -200 gms
Sour curd - 2 cups
Salt to taste

For the Spice Paste:
Channa dal - 1/2 cup
Freshly grated coconut - 1/2 cup
Mustard seeds - 1/2 tsp
Cumin seeds - 1/2 tsp
Ginger  - 2" piece
Green chillies -6-8
Coriander leaves - small bunch
Curry leaves -  few

For Talimpu:
Oil - 1 tbsp
Cumin seeds - 1/4 tsp
Mustard seeds - 1/4 tsp
Curry leaves - few


To prepare the paste: 

  • Soak the channa dal and mustard in a little warm water for 15 minutes. Grind to a paste with emaining ingredients.
  • Blend the curd with 2 cups of water then add this paste to the curd and blend well. Keep aside.
  • Peel and chop bottle gourd into pieces. Cut drumsticks into 2" pieces. Boil the vegetables in just enough water until tender. Keep aside along with the water.
  • Heat the oil in kadai, add talimpu ingredients and allow to splutter. Stir in boiled vegetables and curd mixture.
  • Boil for 5-6 minutes stirring continuously. Finally add salt and garnish with coriander leaves.

March 12, 2014


Maida - 110 gm
Baking powder - 2 tsp
Oranges  -2 
Butter/margarine - 110 gm
Castor sugar - 75 gm
Eggs - 2
Double cream - 140 ml, whipped
Green grapes - 100 gms
Black grapes - 100 gms
Apricot jam - 4 tbsp, heated and sieved


  • Sieve flour and baking powder into a bowl. Grate rind from the oranges and add to flour with butter, sugar and eggs.
  • Beat with wooden spoon until smooth, about 2 minutes.
  • Grease and dust two sandwich tins. Place the batter in tins and bake in a moderate oven, 350 F for approximately 25 minutes.. Turn out and cool on a wire rack.
  • Cut grapes into halves and pips removed.
  • Remove all pith from oranges with a sharp knife and cut between sections to remove segments.
  • Spread one sandwich with cream and cover with some of the grapes, cover with other sandwich.
  • Spread top with half the jam and orange segments and remaining halves of grapes on top.
  • Glaze with remaining apricot jam. 

March 11, 2014


Flour - 1 cup
Potatoes - 1/2 kg
Salt - 1/2 tsp
Tomato sauce - 1 cup
Grated cheese - 1/2 cup


  • Boil, peel and mash the potatoes. Knead them with flour  and salt to form a smooth dough. 
  • Divide into 12 equal parts and roll out each into oblong rolls.
  •  Boil half a vessel of water, add salt and drop the rolls one by one carefully into the boiling water. Let them boil for 3 minutes.
  • Remove the rolls and arrange them in  a baking tray. Pour tomato sauce, sprinkle grated cheese on top and bake in a moderate oven for 30 minutes. 


Jack fruit - 1
Salt and Chilli powder to taste


  • Select a mature but unripe jack fruit, remove seeds and cut the peels into pieces.
  • Steam it till it is cooked and then allow it to cool.
  • Add salt and chilli powder and pound it hard till it becomes  a firm dough. Divide them into small balls and flatten them on greased banana leaves or on plastic sheet and dry them in the hot sun.
  • When totally dry store them in airtight container.
  • Deep fry before serving.

March 09, 2014


Telaga pindi - 250 gms
Fenugreek seeds - 2 tsp
Turmeric - 1/4 tsp
Salt to taste
Chilli powder - 1 tsp

For Talimpu:
Channa dal - 1/4 tsp
Urad dal - 1/4 tsp
Cumin seeds - 1/4 tsp
Mustard seeds - 1/4 tsp
Asafoetida -  a pinch
Curry leaves - few
Oil - 2 tbsp


  • Take water and telaga pindi in 1.5: 1 ratio. Bring it to boil water in a vessel, add fenugreek seeds when water starts boiling.
  • Slowly add salt and telaga pindi and mix well without lumps. Cook till it is done, stirring occasionally.
  • Heat oil in a pan, add all talimpu ingredients and fry till mustard crackles.
  • Now stir in telaga pindi and cook till the curry is in dry form.
  • Serve.

March 07, 2014


Beetroots - 250 gm
Channa dal - 125 gm
Cashew nuts - 50 gms
Onion - 1
Coriander leaves  - small bunch
Ginger - small piece
Green chillies - 7-8
Garam masala - 1/4 tsp
Salt to taste
Baking soda -  a pinch
Oil for frying


  • Peel and grate beetroots finely. Fry the dal in little oil to a golden colour and grind to a paste.
  • Fry the cashew nuts in little oil and grind coarsely.
  • Grind green chillies and ginger to make paste.
  • Now mix grated beetroot, dal paste, cashew nuts, chopped onion, ginger chilli paste and salt in a pan and cook over a slow fire till the moisture is absorbed and the mixture becomes thick. Remove from fire and let it cool.
  • Add soda and knead to a smooth paste.
  • Take some dough and make round vada, do the same with remaining dough.
  • Deep fry in oil till golden brown.
  • Serve with chutney.


Wheat flour  - 250 gms
Onions - 2
Green chillies -6
Fresh coconut - 1/2 cup
Tamarind - 1 strip
Salt to taste


  • Grind onions, green chillies, coconut, tamarind and salt to make coarse paste.
  • Mix wheat flour, salt with enough water to make dough.
  • Divide into equal portions. Roll them in to roti's.
  • Put some onion mixture and close the roti and roll again gently to make chapati.
  • Heat the tawa, cook the chapati both sides by applying little oil.
  • Serve.


Maida - 1/2 cup
Rice Flour - 1/2 cup
Cabbage - 1/4 kg (shredded)
Capsicums - 2
Vinegar - 1 tbsp
Salt to taste
Sugar -  a pinch
Oil - 1/2 cup
Tomato sauce - 1 cup
Cheese - 1/2 cup 


  • Mix maida, rice flour,salt with little water to make thick batter.
  • Julienne the capsicums, add the shredded cabbage, salt, sugar and vinegar and toss well.
  • Grease a frying pan and drop a tablespoon of batter, spread as thin as you can and cook for 2-3 minutes like a pancake. When the top side is dry remove it onto a tray. Fry all the remaining pancakes in the same way.
  • Now place a tbsp of cabbage mixture in the middle of each pancake and fold over both sides, slightly pressing down to join the edges. 
  • Arrange the rolls in a greased tray. Pour tomato sauce on top and sprinkle grated cheese.
  • Bake for 20 minutes. Serve hot.


Curd - 3 cups
Mint leaves - 1/4 cup
Coriander leaves - 1 cup
Green chillies - 3
Sugar - 1/2 tsp
Salt to taste


  • Grind mint leaves, coriander leaves, green chillies and sugar to a smooth paste.
  • Now beat the curd till smooth then mix salt and ground paste. 
  • Stir them well.
  • Chill and serve with chapati or rice.


Radish - 250 gms
Moong dal - 50 gms
Fresh coconut - 1/2
Green chillies -4
Turmeric - 1/2 tsp
Salt to taste
Red chilli powder - 1 tsp
Cumin seeds - 1/4 tsp
Mustard seeds - 1/4 tsp
Channa dal - 1/2 tsp
Curry leaves - few
Oil- 2 tbsp


  • Peel and grate radish. Boil in little water for few minutes. Drain the water.
  • Boil moong dal for 5 minutes or till tender but grains are separate.
  • Grate the coconut and keep aside.
  • Heat the oil, add mustard, cumin seeds, channa dal and curry leaves. Fry till mustard crackles.
  • Add chopped green chillies, radish, moong dal, salt and turmeric. Fry for 5 minutes then add grated coconut, chilli powder and saute till the curry is dry.
  • Serve.

March 04, 2014


 Basmati Rice - 2 cups (cooked)
Boondi - 1 cup
Cinnamon - 1" stick
Cloves - 2
Ghee - 2 tbsp


  • Heat the ghee in a pan, add cinnamon and cloves and allow to splutter.
  • Mix in the rice and stir fry for 2 minutes.
  • Lastly add boondi and mix gently.
  • Serve immediately.


Flour - 50 gm
Dates - 100 gm
Honey - 50 ml
Egg - 1/2 
Sesame seeds - 1/2 tsp
Arrowroot powder - 25 gm


  • Remove the seeds from the dates and mixed them with sesame seeds. Take flour, add arrowroot powder, egg, salt and make a dough.
  • Make thin rotis with the dough and stuff with date mixture. Close them carefully.
  • Deep fry them in hot oil till golden colour.
  • cut them into half and top up with the honey before serving.


Ripe strawberries - 2 cups
Castor sugar - 1 cup
Butter - 1 cup
Maida - 3 cups
Thick cream - 2 cups
Vanilla essence - 1/2 tsp
Sugar - 2 tsp
Salt -  a pinch


  • Sift flour in a bowl, mix castor sugar, add butter and mix in the flour thoroughly with your finger tips until it resembles coarse crumbs then add little milk  to make a dough, do not add too much, divide the mixture into two and press each portion in a greased and lined 9" cake pan, press firmly and prick all over, crimp the edges with a fork. Mark through into six wedges with a knife.
  • Bake in a moderate oven until lightly golden. Remove from the oven and cool.
  • Mix chopped strawberries with sugar and refrigerate for 30 minutes.
  • Beat cream with sugar and vanilla. 
  • Place one round on a platter, separate the wedges a little, cover with cream mixture and strawberries with juice.
  • Separate the wedges of the other round of shortbread and lay in around on top of the cream mixture and strawberries layer.
  • Top with cream and strawberries.


Ginger - medium piece
coriander seeds - 1 tbsp
Cumin seeds - 1 tsp
Garlic cloves - 2
Tamarind - lemon size
Salt to taste
Turmeric - 1/4 tsp
Coriander leaves - small bunch
Curry leaves -  few

For Talimpu:
Ghee/Oil - 2 tsp
Mustard & Cumin seeds - 1/4 tsp
Fenugreek seeds - 1/4 tsp
Asafoetida -  a pinch
Curry leaves - few


  • Grind ginger, garlic, coriander and cumin seeds to make paste.
  • Soak tamarind in hot water for 10 minutes then extract juice from it.
  • Add 2 glasses of water to tamarind juice and bring it to boil. Add salt, turmeric and curry leaves. boil it for few minutes then add ground paste and cook in low flame for 10 minutes.
  • Lastly add chopped coriander leaves.
  • Heat oil in a pan, add all talimpu ingredients and fry till mustard crackles. Pour this over rasam.
  • Serve hot with rice.
  • It is good for digestion and cold.


Chicken - 1
Thick fresh curd - 1/2 cup
Ginger- 1" long piece, chopped
Garlic cloves - 6 (minced)
Coriander powder - 2 tsp
Cumin seeds - 1/2 tsp
Green chillies - 6
Onions - 2, chopped
Lemon - 1
Vinegar - 1 tsp
Salt to taste
Butter for basting


  • Clean and wipe the chicken, make deep and long cuts over breasts and legs, prick all over the body with a fork. 
  • Grind garlic, ginger, salt, green chillies and onions to make paste. Add vinegar, curd and lemon juice and mix well.
  • Apply the mixture liberally all over the chicken, set aside for 3-4 hours to marinate.
  • Now roast the chicken for 25 minutes in the oven or on the grill or on the red hot charcoals with skewer. Apply butter liberally while roasting.

March 03, 2014


Cauliflower -  medium
Grated coconut - 1 cup
Red chillies - 10
Turmeric powder 1/2 tsp
Urad dal - 1 tsp
Cumin seeds- 1 tsp
Mustard seeds - 1 tsp
Salt to taste
Oil - 1 tbsp


  • Grind coconut, cumin seeds and red chillies to make paste.
  • Cook cauliflower florets in very little water along with salt and turmeric.
  • When cauliflower is almost done, put in the ground paste. Remove from fire when the cauliflower turns soft.
  • Heat oil in a pan, add mustard seeds and curry leaves. Fry till mustard crackles then pour into kootu.
  • Serve hot.


Prawns - 500 gms
Cluster beans - 250 gm
Ginger garlic paste - 1 tbsp
Onions - 2
Turmeric - 1/2 tsp
Chilli powder - 2 tsp
Green chillies - 6
Garam masala - 1 tsp
Oil - 2-3 tbsp
Cumin seeds - 1/2 tsp
Coriander leaves - 1 tbsp (chopped)


  • Wash and boil prawns in salt and turmeric till tender. Drain the water and keep aside.
  • Finely cut cluster beans and boil them till tender. Drain the water and keep aside.
  • Heat the oil in kadai, add cumin seeds, green chillies and chopped onions. Fry onions are golden brown. Add ginger garlic paste and saute for awhile. Add prawns, turmeric and fry for few minuted then add cluster beans.
  • Add salt, chilli powder and mix well.
  • Lastly add garam masala and coriander leaves, cook for 2 minutes.
  • Serve.


Apples -6 small
Butter - 2 tbsp
Sugar - 1/2 cup
Rum - 2 tbsp
Cinnamon powder - 1 tsp
Lemon juice - 1 tbsp


  • Peel apples, slice each evenly into 8 crescent shaped pieces.
  • Cream together butter and sugar.
  • Add cinnamon, rum and lemon juice.  Roll each crescent into this and arrange on a greased tray.
  • Bake in a preheated moderate oven for 35 minutes.
  • Serve with custard or fresh cream.

March 02, 2014


Potatoes - 250 gms
Vermicelli - 1 cup
Bread crumbs - 1 cup
Green chilli - ginger paste - 1 tbsp
Salt to taste
Coriander leaves - small bunch
Oil for frying


  • Boil vermicelli in salted water for few minutes or until tender. Drain the water and keep aside.
  • Boil, peel and mash the potatoes.
  • Mix mashed potato, vermicelli, ginger chilli paste, salt and bread crumbs, coriander leaves together.
  • Make a dough and divide into equal portions. Prepare them into round cutlets or in cylindrical shape.
  • Deep fry them till golden brown.
  • Serve hot with tomato ketchup.


Flour - 1 1/2- 2 cups
Raisins - 1/2 cup
Castor sugar - 3/4 cup
Rum - 2 tbsp
Egg - 1
Butter - 1/2 cup
Salt - 1/4 tsp


  • Wash raisins in hot water, drain and soak them in rum overnight.
  • Cream butter, sugar and salt, add egg and beat well.
  • Fold in flour and raisins, add enough flour until the dough is soft and dry to touch. Form into balls, place them on a greased tray and bake in a moderate oven until golden.

Drumstick Masala Curry

Drumsticks - 4
Onions - 4
Green chillies - 3-4
Ginger garlic paste - 2 tsp
Turmeric - 1/3-2 tsp
Salt to taste
Red chilli powder - 2 tsp
Mustard seeds - 1/4 tsp
Cumin seeds - 1/4 tsp 
Oil - 2-3 tbsp
Curry leaves - few
Coriander leaves - small bunch

For Masala:
Coriander seeds - 1 tbsp
Poppy seeds - 2 tsp
Cloves - 4
Cinnamon -  2 sticks
Cumin seeds - 1 tsp


  • Cut drumsticks into 2" pieces. Chop onions and grind them to make paste.
  • Heat oil in kadai, add cumin, mustard seeds and curry leaves. Fry till mustard crackles.
  • Add chopped green chillies, onion paste, ginger garlic paste.Fry till oil leaves the sides.
  • Grind masala ingredients and stir in onion paste.Cook for 2-3 minutes.
  • Add drumstick pieces,  salt, turmeric and chilli powder. Add sufficient water and cook till pieces are tender and the gravy is little thick.
  • Lastly garnish with coriander leaves.


Green chillies - 200 gms
Onions - 500 gms
Curry leaves -  few
Besan - 50 gms
Cumin seeds - 1 tbsp
Salt to taste
Turmeric - 1/2 tsp
Mustard  seeds - 1/4 tsp
Cumin seeds - 1/4 tsp
Urad dal - 1/4 tsp
Channa dal - 1/4 tsp
Oil - 2-3 tbsp


  • Slice the onions and green chillies. 
  • Heat  the oil in kadai, add channa dal, urad dal, cumin and mustard seeds. Fry till mustard crackles.
  • Add curry leaves, onions and green chillies and fry till onions are transparent.
  • Grind salt and cumin seeds to make fine  paste.
  • Add this paste to the onions, fry for few minutes.
  • Mix besan in water without lumps. 
  • Stir in curry and cook for few minutes or until dry.

March 01, 2014


Chicken - 1 kg
Ginger piece - 20 gm
turmeric - 2 tsp
Coriander seeds - 1 tbsp
Peppercorns - 12-15
Chilli powder - 1 tbsp
Salt to taste
Onion - 1
Butter - 2 tbsp
Water - 2 1/2 glasses


  • Grind ginger, pepper, chilli powder, coriander seeds to make paste
  • Cook chicken with water in low flame for 10 minutes.
  • Add ground paste and cook in low flame for 10 minutes.
  • Heat the butter and fry chopped onion till golden brown then add to the chicken curry. Add salt and cook another 5 minutes.
  • Serve with rice or roti., pub-6783067284749878, DIRECT, f08c47fec0942fa0