May 29, 2014

GRILLED JUMBO PRAWN

Ingredients:
Jumbo prawns - 4
Lemon - 1
Mustard powder - 1/4 tsp
Salt and pepper to taste
Oil - 1 tbsp

Method:

  • Cut the prawns from the back side (do not remove the shell) and devein them. Wash thoroughly and wipe the water with a clean napkin.
  • Prepare a marinade of the above ingredients and allow the prawns to marinate for 30 minutes.
  • Grill the prawns on the griller till they are cooked.
  • Serve.


CARROT MILK

Ingredients:
Milk - 2 cups
Carrots - 100 gms
Sugar - 2 tsp

Method:

  • Wash, peel and grate the carrots.
  • Put the milk in vessel and bring it to boil. When it starts boiling add grated carrot and cook till tender.
  • Mash and strain the milk.
  • Add sugar to milk and serve.

                                  

ZUCCHINI IN GARLIC BUTTER

Ingredients:
Zucchini - 2-3
Butter - 60 gms
Garlic - 1 tsp(crushed)
Salt and freshly ground pepper
Olive oil -1 tbsp

Method:

  • Wash zucchini, trim off stem ends and shred coarsely on grater in food processor.
  • Heat oil, butter and garlic in wok on low heat, add the zucchini and toss to mix.
  • Season with salt and pepper, cover and cook on medium low heat for about 3 minutes, just until tender.
  • Serve hot.

May 24, 2014

SORA CHEPA VEPUDU

                             సొర చేప వేపుడు 

కావలిసిన వస్తువులు:
సొర చేప - 1 kg 
ఉల్లి పాయలు - 4
అల్లం వెల్లులి ముద్ద - 1 tbsp 
ధనియాలు - 2 tsp 
పచ్చి మిర్చి - 6
గస గసాలు - 1 tsp 
పసుపు - 1 tsp 
కారం - 1 tbsp 
ఉప్పు సరిపడినంత 
నూనె  - 3 tbsp 
లవంగాలు - 3
యాలకులు - 3
దాల్చిన చెక్క - 3
కొత్తిమీర - 1/4 cup 
కరివేపాకు 

తయారీ:

  • సొర చేపను శుబ్రముగా కడిగి పెద్ద ముక్కలుగా కోసి గిన్నిలో నీళ్ళు పోసి 10 ని ఉడికించాలి.  ఉడికిన తరువాత ఫై  పొట్టు ,ముళ్ళు తీసి పక్కన పెట్టుకోవాలి
  • ఉల్లి, మిర్చి ని చిన్న ముక్కలుగా కోసుకోవాలి. 
  • ధనియాలు, లవంగాలు, యాలకులు, దాల్చిన చెక్క కలిపి మెత్తగా పొడి చేసుకోవాలి. 
  • చేప ముక్కలని పొడి  చేసి ఉప్పు, కారం, పసుపు, అల్లం వెల్లులి ముద్దా, పొడి మసాలా బాగా కలపాలి. 
  • పాన్ లో నూనె వేడి చేసి, ఉల్లి, మిర్చి, కరివేపాకు  వేసి బాగా వేయించాలి
  • అందులో చేప పిడుపుని వెఇ బాగా వేపి తరువాత కొత్తిమీర వేసి దించుకోవాలి


May 23, 2014

ONION AND CHILLI PICKLE

Ingredients:
Small onions - 500 gms
Green chillies - 8-10
Salt - 1 tbsp
Chilli powder - 1 tbsp
Dried mango powder - 1 tsp
Garam masala - 1 tsp
Coriander powder - 1 tsp
Saunf powder - 1 tsp
Onion seeds - 1/2 tsp
Fenugreek powder - 1/2 tsp
Mustard oil - 250 ml

Method:

  • Mix all the masalas and salt. Slit the chillies.
  • Peel the onions and cross cut them. Mix 4 tbsp of oil with masala and mix onions and green chillies in it.
  • Put all the ingredients in dry jar.
  • Heat the oil till smoke comes then remove from flame. Let it cool.
  • Pour the oil in the jar. Cover with lid and keep in the sun for 6-7 days.

MARINATED SLICED TOMATOES

Ingredients:
Large Tomatoes - 4 (sliced)
Salad oil - 1/4 cup
Lemon juice - 1 tbsp
Garlic - 1/2 tsp (minced)
Salt - 1/2 tsp
Oregano - 1/2 tsp

Method:

  • Combine all except tomatoes; mix well.
  • Pour over tomato slices, marinate several hours.
  • Serve.

FRENCH COCONUT MACAROONS

Ingredients:
Egg whites - 4
Vanilla extract - 1 tsp
Sugar - 1 cup
Coconut flakes - 2 cups
All purpose flour - 1/2 cup

Method:

  • Beat egg whites with electric mixer until stiff peaks form. Add vanilla and mix well.
  • Add sugar gradually, beat well after each addition.
  • Beat until stiff and glossy.
  • Fold in coconut and flour, mix well.
  • Drop from teaspoon onto buttered and floured cookie sheet.
  • Bake in preheated oven for 25 minutes or until lightly browned.

May 22, 2014

AARATI DUTA PERUGU PACHADI

                                 ఆరటి దూట పెరుగు పచ్చడి 

కావలిసిన వస్తువులు:
ఆరటి దూట  ముక్క  - 8" పొడవు 
పచ్చి మిర్చి - 8
పచ్చి కొబ్బరి -  పావు చెక్క 
వేయించిన సెనగ పప్పు - 2 tbsp 
సాల్ట్ - తగినంత 
 కొత్తిమీర - 1/2 కప్ 
ఆవాలు - 1/2 tsp 
నూనె - 1 tsp 
పెరుగు - 2 cups 

తయారీ:

  • ముందుగా ఆరటి దూటని చక్రలగా తరగలి.  తరుగు తున్నప్పుడు దూట దారం వల్లే  వచ్చును. దానిని వేలి తో తీసి దూటను చిన్న ముక్కలు గ  తరిగి ఉప్పు చల్లి పక్కన ఉంచాలి. అర గంట తరువాత ముక్కలను గట్టిగ చేతితో పిండి పెరుగు లో వెయ్యలి. 
  • పచ్చి మిర్చి, కొబ్బరి, సెనగ పప్పు, కొత్తిమీర, ఉప్పు కలిపి కొద్దిగా నీరు  మెత్తగా రుబ్బలి. దీనిని పెరుగులో కలపాలి. 
  • పాన్ లో నూనె వేసి వేడి చేసి  ఆవాలు, కరివేపాకు వేసి కాగిన తరువాత పోపుని పెరుగు పచ్చడిలో కలపాలి. 
  • ఈ పచ్చడి అన్నములోకి చాలా బాగుంటుంది. 
  • ఆరటి దూట కిడ్నీ లో రాళ్ళూ కరగటానికి పని చేస్తుంది


POTATO PANCAKES

Ingredients:
Potatoes - 8 (boiled and peeled)
Butter - 3 tbsp
Egg yolks - 2
Ginger - 1/2 tsp
Savory - 1/2 tsp
Sesame seeds - 1 tsp
Heavy cream - 1/4 cup
Oil - 3 tbsp
Salt and white pepper

Method:

  • Mash potatoes through food mill. Add remaining ingredients (except oil) and mix until thoroughly blended. Set aside to cool.
  • Dust hands with flour and shape mixture into small pancakes.
  • Heat oil in large frying pan and cook each side over medium high heat.
  • Serve immediately.

GRILLED POTATOES

Ingredients:
Potatoes - 3 (peeled and sliced)
Bell peppers - 2 (sliced and seeds removed)
Saffron -  few strands (soaked in hot water)
Olive oil - 2 tbsp
Lime juice - 1 tbsp
Tabasco sauce
Salt and pepper to taste
Salad leaves

Method:

  • Mix the olive oil with the lemon juice, tabasco sauce, saffron, salt and pepper.
  • Brush it over the potato and bell pepper slices.
  • Grill them for 8-10 minutes per side, basting frequently until they are brown and tender.
  • Serve them hot over salad leaves.


WALDROF SALAD

Ingredients:
Apples - 2 (cored and sliced)
Lemon juice - 2 tsp
Celery stalks - 3 (sliced)
Walnut - 2 tbsp (roughly chopped)
Mayonnaise - 4 tbsp
Freshly ground black pepper

Method:

  • Place apples in a bowl.
  • Pour lemon juice over it and toss to coat.
  • Add celery, walnuts and mayonnaise and toss to combine.
  • Season to taste with black pepper.


May 21, 2014

MOONG DAL MATKI

Ingredients:
Skinned Moong dal - 2 cups (soaked)
Fresh coconut - 1 cup(grated)
Green chillies - 2-3
coriander leaves - 1 tbsp (chopped)
Lemon juice - 1 tbsp
Salt  - 1/4 tsp
Oil - 1 tbsp
Mustard seeds - 1/2 tsp
Curry leaves - few

Method:

  • Drain the water completely from the dal.
  • Put dal, grated coconut, chopped green chillies, salt, coriander leaves and lemon juice in a mixing bowl. Toss well.
  • Heat oil in a pan, add mustard seeds and curry leaves, fry till mustard crackles.
  • Pour this over dal mixture.
  • Mix thoroughly and serve.

BEETROOT AND ORANGE SALAD

Ingredients:
Beetroot - 200 gms
Orange - 1
Celery seeds - 1 tsp
White wine vinegar - 1 1/2 tbsp
Castor sugar - 1 tsp
Oil - 1 tbsp
Salt and freshly ground pepper

Method:

  • To make dressing, lightly crush the celery seeds and place them in a small saucepan. 
  • Add the vinegar, sugar and 75 ml of water.
  • Boil for 8-10 minutes until the liquid has reduced to about 2 tbsp
  • Strain into a bowl and put it aside to cool.
  • Using a sharp knife, peel the oranges, cutting away the pith and the skin.
  • Slice the oranges into rings, catching any juice in a bowl to add to the dressing.
  • Peel and thinly slice the beetroots, cubing a small amount to place in the centre of the dish.
  • Arrange the beetroot and orange slices alternatively.
  • Mix the oil with the vinegar mixture, add salt and black pepper to taste and beat well with a fork.
  • Pour the dressing over the salad and serve.

CHICKEN STEW

Ingredients:
Chicken pieces - 600 gms
Bay leaf - 1
Celery tops - 2 tbsp
Salt and pepper
Butter - 1 tbsp
Oil - 1/2 tbsp
Onion - 1 (diced)
Garlic - 1/2 tsp  (Finely chopped)
Turnip -1 /2  cup(diced)
Carrots -  1 cup (diced)
Celery stalks - 1 cup (sliced)
Chicken stock - 1 cup
Tomato puree - 1/4 cup
Dried tarragon - 1/8 tsp
Dried thyme - 1/8 tsp
Potato - 1 (peeled and sliced thick)
Broccoli - 1 small bunch (cut into springs)
Flour - 1/2 tbsp

Method:

  • Put the joint chicken, cut off wing tips and place these together with the neck and back pieces in sauce pan, add 3 cups of water, 1 tsp of salt, bay leaf and celery tops and simmer to make stock, about 30 minutes.
  • Heat wok, add oil and half of the butter and stir fry the garlic and all the vegetables over high heat for 2-3 minutes. Cover and cook for 2 more minutes.
  • Add chicken pieces, stock,  tomato puree, salt, pepper, tarragon and thyme. 
  • Bring to the boil, then reduce heat, cover and simmer for 15-20 minutes or until chicken is almost tender.
  • Add potatoes and cook covered for another 10 minutes.
  • Finally add the broccoli springs, making sure they sit on top of the stew and cook in the steam for the next 10 minutes.
  • In a bowl, mix flour with the remaining butter and add a little at a time, to the gravy, stirring to make sure it is well blended.
  • Allow to boil and thicken.
  • Serve hot, accompanied by crusty bread.




PANASA POTTU PULUSU AAVA PETTINA KURA

Ingredients:
Raw jack fruit - 750 gms
Turmeric - 1/2 tsp
Ground nut oil - 2 tsp
Salt to taste

For the paste:
Mustard seeds - 50 gms
Sesame seeds - 2 tbsp
Ginger - 2 tsp (chopped)

For the Tempering:
Ground nut oil - 2 tbsp
Urad dal - 1/2 tsp
Channa dal - 1/2 tsp
Mustard seeds - 1/4 tsp
Dry red chilli - 1
Curry leaves -  few
Asafoetida - 1/2 tsp
Tamarind pulp - 100 gms
Salt to taste
Red chilli powder - 1/2 tsp

Method:

  • Peel jack fruit, chop roughly, rub with turmeric and oil. Add water to cover and boil in salted water till cooked. Drain and keep aside.
  • Grind mustard seeds, sesame seeds and ginger to a smooth paste.
  • Heat oil in a kadai, add urad dal, channa dal, mustard seeds, asafoetida and curry  leaves. Fry till mustard crackles.
  • Add tamarind pulp, salt and chilli powder. Cook till the raw smell disappears.
  • Add jack fruit, stir carefully so that it does not break
  • Check the seasoning and add the mustard paste.
  • Cook another 2 minutes.
  • Serve hot.



May 20, 2014

EGGNOG

Ingredients:
Eggs - 4 (separated')
Fine Sugar - 1/2 cup
Rum - 1/4 cup
Cognac - 2 tbsp
Cold milk - 2 cups
Cold light cream - 1 cup
Egg whites - 2
Nutmeg -  a pinch

Method:

  • Beat egg yolks with electric beater. Add half of sugar and continue beating until thick.
  • Pour in rum and cognac; beat one minute.
  • Add milk and cream; continue beating 30 seconds.
  • Place all egg whites in bowl. Beat with electric beater until they peak.
  • Add remaining sugar and continue beating for one minute.
  • Using spatula, fold in egg whites until well incorporated.
  • Serve in glasses with dash of nutmeg.


PAPDI CHAAT

Ingredients:
Refined flour - 100 gm
Ghee - 25 gm
Salt to taste
Oil for frying

Potatoes - 100 gms (boiled)
Green peas - 20 gms
Asafoetida -  a pinch
Cumin seeds - 1/2 tsp
Red chilli powder - 1/2 tsp
Coriander powder  -  a pinch
Garam masala - 1/4 tsp
Chaat masala - 1/2 tsp
Black salt -  a pinch

Ginger chutney - 25 gm
Sweet yogurt - 25 gm
Cumin powder - 1/2 tsp
Ginger - 1/2 tsp (julienned)
Salt to taste

Method:

  • Mix the flour with the ghee, add salt and sufficient water to knead into a firm dough.
  • Roll the dough into a thin sheet, and using cutter, cut small circles of 1" diameter. Deep fry till light brown.
  • Chop boiled potatoes into small dices and combine with green peas. Stir in all the powdered masalas.
  • Arrange on two serving plates.
  • Place the deep fried papdi on top of the potato pea mixture.
  • Top with some ginger chutney and sweet yogurt and sprinkle over with cumin powder and ginger juliennes.
  • Check the seasoning and serve cold.


YAKHNI PULAO

Ingredients:
Basmati rice - 1 cup
Mutton with bones or chicken - 250 gms
Ginger garlic paste - 2 tsp
Peppercorns - 4-5
Clove - 1
Cardamom - 1
Cumin seeds - 1/4 tsp
Water - 2 1/2 cups
Salt
Ghee - 1 tbsp

Method:

  • Wash and soak the rice for 15 minutes.
  • Pressure cook mutton with all other ingredients except rice till mutton pieces are tender.
  • When pressure comes out, strain and keep the meat aside.
  • Bring the stock to boil.
  • Add rice, cover and cook.
  • When the rice is almost done, add meat pieces and put in very low flame or in the oven for 5-7 minutes at 380 F
  • Serve hot.


PORK WITH MANGO

Ingredients:
Pork - 1/2 kg
Mangoes -2
Onions - 2
Green chillies - 4
Chilli powder - 2 tbsp
Turmeric - 1/2 tsp
Salt to taste
Ginger garlic paste- 1 tbsp
Clove powder - 1/4 tsp
Cinnamon powder - 1 tsp
Oil - 5 tbsp

Method:

  • Cut the meat into small pieces and clean it.
  • Finely chop onions and green chillies. Peel and cut mangoes into small pieces.
  • Heat oil in kadai, add chopped onion and green chillies. Fry till onions are brown.
  • Add pork pieces and ginger garlic paste.Stir well.
  • Add one glass of water and cook till it is half done.
  • Then add mango pieces and cook till almost pork and mango pieces are well cooked.
  • Add turmeric, salt, chilli powder, cook in low flame for 5 minutes.
  • Lastly add clove and cinnamon powder, cook another 2 minutes.





NICOISE SALAD

Ingredients:
Potatoes - 200 gms(Cooked and diced)
French beans - 200 gms (cooked and diced)
Tomatoes - 6 (quartered)
Olives - 6 (stoned and chopped)
Capers - 8 
Anchovy fillets - 12
Salad dressing - 125 ml
Lettuce - 1

Method:

  • Mix all the ingredients together in a mixing bowl with the dressing.
  • Serve with lettuce leaves.

WHITE SAUCE

Ingredients:
Butter - 24 gms
Flour - 24 gs
Milk - 500 ml (cold)
Salt and pepper to taste

Method:

  • Melt the butter in a pan over a gentle heat.
  • Stir in flour and cook without  browning for 2 minutes, stirring all the time.
  • Remove from heat and gradually beat in the liquid. Alternatively, add all the liquid and whisk thoroughly.
  • Return to heat and bring to boil, stirring well.
  • Simmer gently for 2-3 minutes and add seasoning.
  • If sauce is to be kept, cover it with grease proof paper or foil to prevent a skin forming.

CHINESE SPINACH SOUP

Ingredients:
Spinach - 1 kg (finely chopped)
Bone or meat stock - 1 litre
Corn flour - 1 tbsp (mixed in water)
MSG - 1/4 tsp
Salt and pepper to taste

Method:

  • Cook spinach in one cup of water in a pressure cooker till soft.
  • When cool, blend in a mixie.
  • Transfer to cooking pan, add all other ingredients and cook for about 10 minutes, stirring constantly so that no lumps do not form.
  • Serve hot.

May 18, 2014

WAFFLES

Ingredients:
All purpose flour - 2 cups
Baking powder - 3 tsp
Salt - 3/4 tsp
Sugar - 2 tbsp
Eggs - 3 (separated)
Milk - 1 3/4 cups
Vegetable oil - 1/2 cup


Method:


  • Sift flour with baking powder,salt and sugar three times, place in mixing bowl.
  • Beat egg yolks until frothy, stir in milk and oil.
  • Pour into flour mixture, beat with rotary beater until smooth.
  • Beat egg whites until stiff peaks form; fold into batter.
  • Pour enough batter for each waffle onto hot waffle iron. Bake until golden.
  • Serve immediately with butter and syrup or honey.


TOMATO - CORN CASSEROLE

Ingredients:
Tomatoes - 6(medium)
Celery - 1/2 cup (finely chopped)
Green Pepper - 1/2 cup(chopped)
Onion - 1/2 cup (chopped)
Corn - 2 cups (fresh and cut from cob)
Eggs - 3 (boiled and sliced)
White sauce - 2 cups
Salt to taste

Method:

  • Peel and chop 5 tomatoes, place in saucepan.
  • Add celery, pepper and onion.
  • Cook, stirring occasionally, for 15 minutes. Stir in  salt.
  • Place half the mixture in casserole, add half the corn. 
  • Arrange egg slices over corn, add half the white sauce.
  • Add remaining tomato mixture, top up with remaining corn.
  • cover with remaining white sauce.
  • Bake in preheated oven about 45 minutes or until set.
  • Slice remaining tomato, arrange on casserole.
  • Broil until tomatoes are hot.
  • Garnish with parsley.

GINGER SNAPS

Ingredients:
Butter - 3/4 cup
Brown sugar - 1 cup
Molasses - 3/4 cup
Egg - 1
Flour - 2 1/4 cups
Baking soda - 2 tsp
Salt - 1/2 tsp
Ground ginger - 1 tsp
Ground cinnamon - 1 tsp
Ground cloves - 1/2 tsp

Method:

  • Put butter,sugar, molasses, and egg into mixing bowl, beat well until creamy.
  • Sift flour, soda, salt, and spices together.
  • Add to creamed mixture, blend well.
  • form into balls and roll in granulated sugar.
  • Place about 2" apart on greased baking sheets.
  • Bake about 10 minutes in preheated oven.
  • Let it cool a little before transferring to cooling tray.

MADRAS CUCUMBER CURRY

Ingredients:
Madras cucumber - 1 kg
Coconut milk - 4 cups
Cumin seeds - 2 tbsp
Asafoetida -  a pinch
Red chillies - 3
Water - 8 cups
Jaggery - 2 tbsp
Salt to taste
Green chillies - 3
Lemon grass stalk - 1 (chopped into four and bruised)
Yogurt - 1/4 cup (whipped)
Mustard seeds - 1 1/2 tsp (roasted)
Curry leaves - few
Red chillies - 3 (roasted and broken into pieces)

Method:

  • Grind cumin seeds, asafoetida and red chillies to make paste.
  • Peel, de-seed and cut cucumber into 11/2" pieces.
  • Boil the cucumber pieces in 8 cups o water, 1 tsp of salt, jaggery and green chillies.. When the pieces are half tender, remove the pieces from boiling water.
  • Strain the water, add ground paste to the water. Bring this to the boil. Add the coconut milk and lemon grass.
  • Lower the flame and add the whisked curd.
  • Stir for a minute or so and add the cucumber pieces.
  • Lastly add roasted mustard, red chillies and curry leaves.

SPROUT IDLI

Ingredients:
Idli batter - 1 cup
Moong sprouts - 1/2 cup
Salt - a pinch

For Tempering:
Red chilli - 1 (broken)
Green chilli - 1(finely chopped)
Curry leaves - 10
Mustard seeds - 1/4 tsp
Oil - 1 tsp

Method:

  • Boil the sprouts with a pinch of salt till just tender. Drain and keep aside.
  • Heat oil in pan, add all talimpu ingredients and fry till mustard crackles.
  • Now mix the idli batter, cooked sprouts and tempering till well combined.
  • Now put the batter in idli plates and steam cook for 5 minutes.
  • Serve hot with chutney or sambar.


May 17, 2014

MOUSSAKA HOTPOT

Ingredients:
Minced lamb - 500 gm
Onion - 1 (chopped)
Garlic clove - 1 crushed
Tomatoes - 200 gms
Tomato puree - 1 tbsp
Salt and pepper to taste
Mixed herbs - 1 tsp
Parsley - 1 tbsp (chopped)
Aubergine - 1 (large and sliced)
Potatoes - 500 gms (peeled and thinly sliced)
Butter - 2 1/2 tbsp
Oil - 1 tbsp
Parmesan cheese - 25 gm

Method:

  • Preheat oven to moderate, 350 F
  • Fry onions in oil till soft.
  • Add garlic and meat, brown well.
  • Add tomato puree, chopped tomatoes, seasoning, herbs and parsley. Bring to boil and simmer for 20-25 minutes.
  • Fry aubergine slices in butter for 3-4 minutes.Remove and drain well.
  • Layer meat and aubergine in casserole alternatively. Overlap potato slices on the top.
  • Sprinkle with cheese and bake in center of oven for one hour or till golden.

POTATO CHEESE PIE

Ingredients:
Potatoes - 1 kg (thinly sliced)
Cheese - 200 gm(grated)
Butter - 25 gm
Milk - 250 ml
Salt and pepper to taste
Eggs - 2
Nutmeg - 1/4 tsp

Method:

  • Preheat oven to moderate, 350F.
  • Alternate layers of cheese and potatoes in a greased, ovenproof dish finishing with a layer of cheese.
  • Melt butter in milk, season well and pour on the well beaten eggs.
  • Pour this mixture over potatoes and cheese and sprinkle with nutmeg.
  • Bake in center of oven for about one hour until potatoes are cooked and top is browned.


FRENCH DRESSING

Ingredients:
Olive oil - 4 tbsp
Salt - 1/2 tsp
Castor sugar - 1/4 tsp
Freshly ground pepper  powder - 1/2 tsp
White wine vinegar - 2 tbsp

Method:

  • Put oil in a mixing bowl and add salt, sugar and pepper.
  • Whisk in the vinegar drop by drop and continue beating until mixture thickens slightly.
Variations:
  • Add a few chopped fresh herbs, a little crushed garlic or a dash of mustard etc.

May 13, 2014

LEBKUCHEN

Ingredients:
All purpose flour - 1 3/4 cup
Baking soda - 1/2 tsp
Salt - 1/2 tsp
Allspice - 1/2 tsp
Nutmeg - 1/2 tsp
Cinnamon powder - 1 tsp
Freeze dried coffee - 1 tsp
Butter - 1/2 cup
Brown sugar - 1/4 cup
Egg - 1 (beaten)
Honey - 1/3 cup
Walnuts - 1 cup (chopped)
Mixed glace fruit - 1/2 cup
Orange peel - 1/4 tsp(grated)
Sourdough starter - 1/2 cup
Rum Glaze

Method:

  • Mix walnuts, fruit and orange peel.
  • combine flour, soda,salt, spices and coffee. Sprinkle over fruit and nut mixture.
  • Cream butter and sugar until fluffy.
  • Beat in egg. Add honey and sourdough starter alternatively with flour and nut mixture. Mix well.
  • Spread on greased jelly roll pan.
  • Bake in preheated oven at 375 F for 15 minutes or until done.
  • Remove from oven. Frost with rum glaze.
  • Cool and cut into bars.


For Sourdough Starter:           
All purpose flour - 1 cup
Warm water - 1 cup
  
Method:

  • Using stone jar or crock, combine water and flour.
  • Place mixture in warm place for 3-4 days until bubbly and sour smelling. 
  • Refrigerate starter.


BEETROOT SALAD

Ingredients:
Beetroots -2 (medium)
Onion - 1 tbsp (finely chopped)
Celery - 1 tbsp(chopped)
Yogurt - 1/2 cup (lightly whipped)
Wholegrain mustard - 1/2 tbsp
Raw Mango - 1/4 cup (grated)
Salt to taste
Chilli powder - 1/4 tsp

Method:

  • Boil the beetroots whole with their skins until tender.
  • Cool completely. Cut into 1" cubes.
  • Mix all the remaining ingredients in a bowl.
  • Add the beetroot. Mix well.
  • Serve at room temperature or chilled.
  • Garnish with onion rings.


May 12, 2014

CARROT JUICE

Ingredients:
Carrots - 2 cups (grated)
Aniseed - 1/2 tsp (crushed)
Salt - a pinch

Method:

  • Blend grated carrot, aniseeds and salt with one glass of water.
  • Pass it through a strainer.
  • Serve chilled.

KOKUM SAAR

Ingredients:
Kokum - 6-8 pieces
Grated Ginger - 1/4 tsp
Onion - 1 (chopped)
Green chillies - 2 (slit)
Salt to taste
Water - 4 cups
Coriander leaves - 1 tbsp

Method:

  • Boil the kokum for 10 minutes. Cool.
  • Strain the liquid.
  • Add salt, ginger, onion, chillies and coriander leaves.
  • Refrigerate until needed.  Kokum Saar can be kept for at least a  couple of weeks in the fridge.
  • It is excellent appetizer, popular on the konkan coast to cool down the effect of those fish curries.


PORK AND NOODLE SOUP

Ingredients:
Cooked noodles - 1 cup
Pork - 250 gms (cut into small cubes)
Onion - 1 large
Soya sauce - 1 tsp
MSG - 1/4 tsp
Salt and pepper to taste

Method:

  • Cook together pork and onion with 11/2 liters of water on low heat till pork is very soft.
  • Add all the seasoning and noodle  and simmer for another 10 -15 minutes.
  • Serve steaming hot.

May 11, 2014

EGGS FOO YONG

Ingredients:
Eggs - 6
Vegetable oil - 2 tbsp
Spring onions/Scallions - 1/2 cup (thinly sliced)
Celery - 1/4 cup (finely chopped)
Garlic clove - 1 (crushed)
Cooked Shrimp or pork - 1 cup (diced)
Soya sauce - 1 tbsp
Salt - 1/2 tsp
Pepper - 1/4 tsp

Method:

  •  Heat oil in wok or frying pan. Add spring onions, celery and garlic, stir fry for 2-3 minuted.
  • Remove garlic and discard.
  • Add shrimp, stir fry until; shrimp are lightly browned.
  • Beat eggs with salt, pepper and soya sauce until frothy.
  •  Add to shrimp mixture, stir until blended.
  • Cook over low heat until eggs set.
  • Fold over, slide onto serving plate.
  • Serve at once.

BUTTER FINGERS

Ingredients:
Butter - 1 cup
Light brown sugar - 1 cup
Egg - 1
Grated lemon rind - 2 tsp
Flour - 2 cups
Almonds - 1/3 cup(blanched and chopped)

Method:

  • Preheat oven to 375 F
  • Grease shallow baking pan about 8 * 12 inches.
  • Cream butter, sugar and lemon rind thoroughly.
  • Beat in egg, fold in flour.
  • Spread evenly in pan. Sprinkle with nuts
  • Bake in oven for 45-50 minutes.
  • Let it cool a little in a pan, mark into finger shapes.
  • Remove when cold.                      


May 09, 2014

KHASTA SEV

Ingredients:
Gram flour - 1/2 kg
Chilli powder - 1 tsp
Salt - 1 tsp
Asafoetida -  1/4 tsp
Turmeric - 1 tsp
Ajwain - 1 1/2 tsp (powdered)
Oil for frying

Method:

  • Put gram flour, salt, ajwain powder, chilli, turmeric and asafoetida in a bowl.
  • Heat 1 1/2 tbsp of oil in a bowl and pour over the ingredients in the bowl. Mix well.
  • Add enough water to make a dough which is not stiff nor too soft.
  • Cover the dough with a plate and let stand for an hour.
  • Place a deep frying pan on fire with oil for deep frying. When the oil is heated, make the flame medium and wait for a minute.
  • Apply oil inside the Sev- Sancha (a special wooden or metal device for making sev), choose a disc with medium holes, fist the disc inside the device.
  • Put the dough inside and press it in hot oil moving it in a circular motion.
  • Fry both sides till crisp and in golden colour. remove from pan, drain the excess oil and keep aside.
  • Do the same with remaining dough.
  • When cooled, store in an airtight container.

CHANNE KA MEETHA

Ingredients:
Split Bengal gram - 1/2 cup
Ghee - 1/2 cup
Sugar - 1 cup
Milk - 1 litre
Almonds - 1 tbsp (sliced)
Pistachios - 1 tbsp (chopped)
Cardamom powder - 1/8 tsp

Method:

  • Wash and soak the dal in about 1/2 litre of milk for 2-3 hours.
  • Cook the dal with the soaked milk, add remaining milk, till the gram becomes soft and the milk thickens.
  • Add ghee and sugar, mix well and cook till sugar completely dissolves.
  • Add cardamom powder then transfer to bowl.
  • When the mixture cools garnish with sliced almonds and pistachios.


MACHCHLI MUSSALLAM

Ingredients:
Fish - 1 kg (cleaned without bones)
Curd as required
Onions - 2 (sliced)
Onion - 1 (sliced and fried)
Ginger paste - 1 1/2 tsp
Garlic paste - 1 tsp
Green chillies - 3
Salt to taste
Turmeric - 1/2 tsp
Fenugreek seeds - 1 tsp
Sweet sesame oil - 2 tbsp
Water - 1 cup
Oil

Method:

  • Take the curd that should cover the fish. Mix the required curd, sesame oil, salt and turmeric.
  • Marinate the fish for an hour. In the meantime, grind one sliced onion, fried onion, green chillies and ginger garlic pastes to make smooth paste.
  • Heat oil in a pan, fry fenugreek seeds till brown.
  • Add the remaining onion and ground paste, fry till brown.
  • Add the fish along with marination and 1 cup of water.
  • Cover and cook until done.


May 08, 2014

BLACKBERRY LAYER PUDDING

Ingredients:
Self raising flour - 200 gms
Baking powder - 2 tsp
Salt -  a pinch
Shredded suet - 100 gm
Water to mix

For Filling:
Blackberries - 500 gm
Sugar

Method:

  • Sieve the flour, baking powder and salt into a mixing bowl. Mix in the suet and enough water to make a fairly soft consistency.
  • Roll out thinly and cut a round to fit the bottom of a small pudding basin.
  • Grease the bottom well and put the pastry in the bottom.
  • Cover with layer of blackberries and sprinkle with sugar.
  • Cover with slightly larger round of pastry and another layer of blackberries, sprinkled with sugar.
  • Continue in this way until all the pastry is used up, ending with a layer of pastry.
  • Sprinkle the top with flour and cover securely with foil or greased grease proof paper.
  • Steam for 21/2-3 hours.
  • Turn onto a serving dish, sprinkle the top with sugar and serve.
  • For good result, make sure that the water is boiling rapidly when the pudding goes on, and always replenish with boiling water. 


POACHED EMPRESS PEACHES

Ingredients:
Ripe peaches - 6
Sugar syrup
Strawberry puree - 2 cups
]Sugar - 1/2 cup
Vanilla extract - 1 tsp
Brandy - 3 tbsp
Whipping cream - 1/2 cup (whipped)

Method:

  • Place peaches in large saucepan, add enough boiling water to cover. Let stand about 2 minutes.
  • Lift peaches out; dip into ice water. Remove skins from peaches. Place peaches in large saucepan, pour enough sugar syrup over peaches to cover, add vanilla.
  • Simmer until peaches are just tender, turn once. Drain peaches. Cool and chill.
  • Combine strawberries, sugar and brandy, fold in whipped cream.
  • Place peaches in serving dish, spoon strawberry mixture over peaches.
  • Serve.

VIENNESE NOODLES

Ingredients:
Wide Egg noodles - 200 gms
Almonds/Brazil nuts - 1/2 cup (chopped)
Poppy seeds - 2 tsp
Butter - 1/4 cup

Method:

  • Cook noodles in salted water then drain.
  • Melt 1 tbsp butter.Add chopped nuts, stir over low heat until light brown.
  • Add remaining butter, noodles and poppy seeds, stir lightly until thoroughly heated.
  • Serve with cream meat or sauce.

May 07, 2014

CHOCOLATE HALWA

Ingredients:
Milk - 500 ml
Sugar - 500 gm
Cocoa powder - 1/4 cup
Bread - 1 slice

Method:

  • Bring to boil the milk in vessel. 
  • When milk starts boiling, add cocoa, sugar, bread pieces. Mix well.
  • Cook in low flame till it becomes thick.
  • Transfer to greased plate. Cool and cut into pieces


May 06, 2014

RAVA PONGAL WITH TAMARIND


Ingredients:
Rava – 500 gms
Tamarind – small lemon size
Salt to taste
Red chillies – 4
Green chillies -4
Mustard seeds – 1 tsp
Asafoetida – a pinch
Curry leaves – few
Oil – 3 – 4 tbsp

Method:
  • Fry rava in little oil till aroma comes, keep aside.
  • Soak tamarind in water then extract juice.  Add more water so that the tamarind juice be 750 ml.h
  • Heat oil in kadai, add broken red chillies, chopped green chillies, mustard seeds and curry leaves. Fry till mustard crackles then add tamarind water.
  • Bring to boil, add salt and asafoetida. Boil it vigorously, add the fried rava little by little, stir continuously.
  • Cook till the pongal does not stick to the bottom and get scalded.
  • Cool and serve

ROYYALU (PRAWNS) - THOTAKURA KADALA KURA


Ingredients:
Prawns – 250 gms
Thotakura kadalu – 4
Onion – 1
Green chillies – 4
Chilli powder – 2 tsp
Turmeric – ¼ tsp
Salt to taste
Oil – 2 tbsp
Cloves – 4
Cinnamon- 2” sticks
Coriander seeds – 1 tbsp
Coriander leaves – ¼ cup (chopped)

Method:
  • Clean and wash the prawns. Remove the fiber from thotakura kadalu and cut them into pieces.
  • Dry roast coriander seeds, cloves and cinnamon. Cool and grind to make powder.
  • Heat oil in kadai, add chopped onion and green chilli and sauté till onions are soft.
  • Add prawn, salt, turmeric and cook till prawns are tender.
  • Add kadalu, chilli powder and 1 cup of water. Cover and  cook till well cooked and dry.
  • Lastly add coriander leaves, masala powder. Mix well and remove from fire.
  • Serve.

CUCUMBER - DRUMSTICK CURRY (DOSA KAYA MULAKKAYA KURA)

Ingredients:
Cucumber- 250 gms
Drumsticks - 2
Onion - 1
Green chilli - Ginger paste - 2 tsp
Turmeric - 1/4 tsp
Salt to taste
Red chilli powder - 1/2 tsp
Channa dal - 1/2 tsp
Mustard seeds - 1/4 tsp
Cumin seeds - 1/4 tsp
Curry leaves -  few
Coriander leaves - 1 tbsp(chopped)
Oil - 1 tbsp

Method:

  • Finely chop onion, cut drumsticks into 2" pieces.Peel, deseed and cut cucumber into pieces.
  • Heat oil in kadai, add channa dal, mustard, cumin seeds, curry leaves and fry till mustard splutters.
  • Add chopped onion and fry till onions are soft then add ginger chilli paste, saute for few seconds.
  • Add cucumber, drumsticks, salt, turmeric and chilli powder. Mix well, add 1 cup of water.
  • Cover and cook till vegetables are tender.
  • Lastly add coriander leaves.

      దోసకాయ ములక్కాయ కూర 
కావలిసిన వస్తువులు:
దోసకాయలు - 250 గ్రా 
ములక్కాయలు - 2
ఉల్లిపాయ - 1
పచ్చిమిర్చి - అల్లం ముద్ద  - 2 tsp 
పసుపు - 1/4 tsp 
ఉప్పు 
కారం - 1/2 tsp 
సెనగ పప్పు - 1/2 tsp 
ఆవాలు - 1/4 tsp 
జీలకర్ర - 1/4 tsp 
కరివేపాకు - కొద్దిగా 
నూనె - 1 tbsp 
కొత్తిమీర - 1 tbsp 

తయారీ:

  • ఉల్లిపాయ సన్నగా తరుగుకోవాలి. దోస కాయలు చెక్కు తీసి గింజలు తీసివేసి ముక్కలు కోసుకోవాలి. 
  • ములక్కాయలు 2" ముక్కలుగా కోసుకోవాలి. 
  • బాణలిలో నూనె వేడి చేసి ఆవాలు, జీలకర్ర, సెనగపప్పు, కరివేపాకు వేసి వేగిన తరువాత ఉల్లిపాయ ముక్కలు, మిర్చి ముద్ద వేసి వేగనివ్వాలి. 
  • అందులో దోసకాయ ముక్కలు, ములక్కాయ, పుసుపు, ఉప్పు, కారం వేసి ఒక నివేగిన తరువాత ఒక కప్ నీళ్లు పోసి మూత  పెట్టి సన్నని సెగ మీద మగ్గనివ్వాలి. 
  • కూర ఉడికిన తరువాత కొత్తిమీర జల్లి దించుకోవాలి. 


VANKAYA SENAGALA KOOTU (BRINJAL BLACK CHANNA KOOTU)

Ingredients:
Brinjals - 250 gms
Black Channa - 100 gms
Tamarind - 50 gms
Salt to taste
Turmeric - 1/2 tsp

For Spice Paste:
Coconut - 1/2
Channa dal - 3 tbsp 
Urad dal - 2 tbsp
Coriander seeds - 1 tsp
Red chillies - 5-6

For Talimpu:
Oil - 50 gms
Mustard seeds - 1/2 tsp
Red chillies - 2
Curry leaves - few


Method:

  • Soak black channa overnight. Boil them in salt water till tender.
  • Dry roast channa dal, urad dal, red chillies and coriander seeds, cool and grind along with grated coconut to make paste.
  • Soak tamarind in hot water and extract juice from it.
  • Heat oil in kadai, add broken red chillies, mustard and curry leaves. Fry till mustard crackles.
  • Add chopped brinjal, salt and turmeric. Cook till pieces are tender.
  • Add boiled channa, ground paste and tamarind juice.
  • Cook till the water absorbs and the curry is almost dry.
  • Serve with rice.
google.com, pub-6783067284749878, DIRECT, f08c47fec0942fa0
google.com, pub-6783067284749878, DIRECT, f08c47fec0942fa0