November 28, 2014


Carrots - 500 gms
Salt to taste
Turmeric - 1/4 tsp
Oil - 2 tbsp
Mustard seeds - 1/4 tsp
Cumin seeds - 1/4 tsp
Channa dal - 1/4 tsp
Curry leaves - few
Coriander leaves - 1 tbsp

For Spice powder:
Red chillies - 12
Roasted channa dal - 3 tbsp
Dry coconut - small piece
Garlic cloves - 6
Cumin seeds - 1/4 tsp


  • Grind all the spice ingredients to make powder.
  • Peel and cut carrots into pieces. Boil them in water till half tender.
  • Heat oil in kadai, add channa dal, cumin & mustard seeds, curry leaves. Fry till mustard crackles then add carrot pieces, salt ad turmeric. Saute for awhile.
  • Add spice powder and fry another 3-4 minutes.
  • Lastly add coriander leaves and mix well.

November 27, 2014


Flesh of one small chicken
Sweet corn - 1 tin
Large onion - 1 (finely chopped)
Cornflour - 1 tbsp (heaped)
Butter - 1 tbsp (heaped)
Egg - 1 (slightly beaten)
MSG - 1/4 tsp
Salt and pepper to taste


  • Boil chicken and onion in a pressure cooker in 2 liters of water till chicken is very tender.
  • Strain out stock and keep aside. Shred the chicken and remove the bones.
  • Add sweet corn to the chicken stock and cook on low heat for 10 minutes.
  • Mix corn flour i little water and add to the soup stirring briskly.
  • Add seasoning and butter. Add beaten eggs and stir gently.
  • Add half of the shredded chicken.
  • Serve in deep bowls, topped with the remaining chicken.
  • Season with soya sauce ad finely minced green chillies soaked in vinegar.

November 26, 2014


Digestive biscuits - 175 gms (crushed)
Castor sugar - 50 gms
Butter - 75 gms

Cream cheese - 400 gms
Castor sugar - 75 gms
Eggs - 2
Vanilla essence - 1 tsp
Corn flour - 1 tbsp
Finely grated rind and juice of one lemon
Heavy cream - 150 ml
Sour cream - 150 ml


  • Melt butter,uncovered,for 2 to 2 1/2 minutes at defrost setting.stir in biscuit crumbs and sugar.Line a 20x5 cm (8x2 inch) round glass or pottery dish with cling film.Cover base and sides evenly with biscuit mixture.Leave uncovered and cook 2 1/2 minutes at full power.
  • For filling,beat cheese until soft and light then whisk remaining ingredients except sour cream. Pour into crumb case. Cook  10 to 12 minutes at full power. The cake is ready when there is some movement to be see in the middle and the top rises up slightly and just begin to crack.
  • Remove from oven and spread with sour cream which will set on top as the cake eves out and cools.
  • This creamy cheese cake is best made one day and eaten the next. 

November 25, 2014


Drumsticks - 6
Potatoes - 3 (boiled, peeled and sliced)
Tomatoes - 3(chopped)
Green chillies - 4
Grated Coconut - 1/2 cup
Garlic cloves - 6 (chopped)
Ginger -  1" long piece (grated)
Chilli powder - 1/2 tsp
Coriander powder - 1/2 tsp
Cumin seeds - 1/2 tsp
Tamarind juice - 1 tbsp
Salt to taste
Turmeric - 1/4 tsp
Curry leaves -  few
Ghee/ Oil - 2 tbsp


  • Cut drumsticks i small pieces and boil in water.
  • Extract one cup of milk from grated coconut.
  • Heat ghee in kadai, fry cumin seeds, ginger,garlic and green chillies.
  • Add tomatoes, potatoes, turmeric, coriander, chilli, turmeric and salt.
  • Fry till it is golden brown and add drumsticks with boiled water. Bring it to boil.
  • Add coconut milk and curry leaves and simmer for few minutes.
  • Lastly add tamarind juice and cook for few seconds.
  • Serve.

November 21, 2014


Prawns - 250 gms (cleaned)
Telaga pindi - 250 gms
Onion - 1
Green chillies - 2
Ginger garlic paste - 2 tsp
Salt to taste
Chilli powder - 2 tsp
Cumin seeds - 1/4 tsp
Curry leaves -  few
Oil - 50 gms


  • Heat oil in kadai, add cumin seeds and curry leaves. Fry till cumin splutters.
  • Add chopped onion, green chillies,ginger garlic paste. Saute for awhile.
  • Add prawns,turmeric,salt and chilli powder. Cook in low flame till prawns are tender.
  • Add one glass of water and bring it to boil. Slowly add telaga pindi, stir without lumps.
  • Cook till dry.


Snake gourd - 1
Salt to taste
Turmeric - - 1/4 tsp
Chilli powder - 1 tsp
Oil - 2 tbsp
Mustard seed - 1/4 tsp
Cumin seeds - 1/4 tsp
Red chilli - 1
Channa dal - 1/2 tsp
Curry leaves - few
Besan - 1 tbsp


  • Peel and cut snake gourd into small pieces. Sprinkle salt ad keep aside for 10 minutes. Press the pieces with hands, drain the excess water.
  • Heat oil in kadai, add cumin, mustard, channa dal, curry leaves. Fry for few seconds.
  • Add gourd,salt and turmeric and cook in low flame till tender and well cooked.
  • Lastly add chilli powder, besan and mix well. Cook for 2 minutes.
  • Serve.

November 20, 2014


Coconut - 1
Rice - 250 gms
Sugar - 250 gms
Ghee - 125 gms
Cashew nuts - 10
Kishmish - 10
Cardamom powder - 1/2 tsp


  • Soak the rice for 2 hours. Grate the coconut and keep aside.
  • Wash and grind the rice to make fine paste by adding little water. Add grated coconut, grind once again to make fine paste.
  • Mix sugar and half cup of water and bring it to boil. Cook till one string consistency arrives.
  • Add cardamom powder and rice coconut paste.
  • Cook in low flame, stir continuously, add little ghee time to time till the halwa leaves the sides.
  • Transfer to greased plate ad decorate with cashew nuts and kishmish.


Sago - 1 cup
Curd - 1 1/2 cup
Onion - 1
Green chillies - 5-6
Coriander leaves - 1 tbsp
Curry leaves - few
Turmeric - a pinch
Mustard seeds - 1/4 tsp
Ghee - 2 tsp


  • Finely chop green chillies ad onion.
  • Dry roast sago ad stir in whipped curd. Soak sago in curd for one hour.
  • Heat ghee in kadai, add mustard seeds, curry leaves. Fry till mustard crackles.
  • Then add green chillies, onion, salt and turmeric. Saute for few seconds.
  • Pour this over curd and mix well.
  • Garnish with coriander leaves.


Radish  leaves with tender radish - 1 bunch
Ginger, chilli, garlic paste- 1 tsp
Salt to taste
Turmeric  - 1/4 tsp
Oil - 1 tsp
Mustard & Cumin seeds - 1/2 tsp
Curry leaves -  few


  • Finely chop radish leaves ad radish.
  • Heat oil in kadai, add cumin, mustard and curry leaves. Fry till mustard crackles.
  • Add chopped radish, turmeric, salt and chilli paste. Cook in medium flame for 2-3 minutes then add little water and close the lid.
  • Cook in low flame till tender and dry.
  • Serve hot with rice or chapati.

November 13, 2014


Noodles - 1 cup (cooked)
Tomato puree - 1 cup
Carrots - 1 cup (grated)
Spring onions - 3 (cut into strips)
Turnips - 1/2 cup(grated)
Cabbage - 1/2 cup (cut into fine strips)
Bamboo shoots - 1/2 cup
Bean sprouts - 1/2 cup
MSG - 1/2 tsp
Cor flour - 1 tbsp
Oil - 1 tbsp
Chinese pickled vegetables for garnishing
Salt and pepper to taste


  • Heat oil i a heavy sauce pan. Add corn flour and fry till light brown.
  • Add one litre water and seasoning and cook till it starts boiling.
  • Add all the other ingredients and allow to simmer for half an hour, or till vegetables are done.
  • Serve garnished with pickled vegetables.


Beetroot - 250 gms
Red chillies - 6
Roasted channa dal - 2 tbsp
Dry coconut - 1 tbsp (grated)
Salt to taste
Sugar - 1/2 tsp
Garlic cloves - 4
Mustard seeds - 1/2 tsp
Curry leaves -  few
Oil - 1 tbsp


  • Grind red chillies, coconut, channa dal, garlic,sugar ad salt to make fine powder.
  • Peel ad cut beetroot into small pieces. Boil in salted water till tender. Drain the water completely.
  • Heat oil in kadai, add mustard and curry leaves. Fry till mustard crackles.
  • Add beetroot pieces, turmeric and fry them for few minutes then add ground masala.
  • Mix well and cook another 5 minutes in low flame.

November 12, 2014


Macaroni - 1 cup
Tomato sauce - 1 tbsp
Lettuce leaves - 1 tbsp (chopped)
Coriander leaves -  1 tbsp (chopped)


  • Cook macaroni in salted water till tender and drain well.
  • Mix macaroni with the remaining ingredients. Toss well.
  • Serve.

                                 మేకారోని సలాడ్ 

కావలిసిన వస్తువులు:
మకారోని - 1 కప్
టమాటో సాస్ - 1 tbsp
లెట్టుస్ ఆకు - 1 tbsp (తరిగినది)
కొత్తిమీర - 1 tbsp  (తరిగినది)


  • ఉప్పు నీళ్ళలో మకారోని మెత్త పడేవరకు ఉడికించి నీరు వంచేయాలి. 
  • ఒక గిన్నెలో మకారోని మిగిలిన వాటితో  బాగా కలపాలి. 
  • సర్వ్ చెయ్యండి


Mutton - 250 gms
Onions - 2
Green chillies - 4
Tamarind  - lemon size
Ginger garlic paste - 1 tbsp
Coconut paste -2 tbsp
Garam masala - 1/2 tsp
Coriander powder - 1 tbsp
Salt to taste
Turmeric - 1/2 tsp
Chilli powder - 2 tsp
Cloves - 2
Cardamom - 1
Cinnamon stick - 1
Oil - 3 tbsp
Coriander leaves -  small bunch


  • Wash and cut mutton into pieces. Finely chop onions and green chillies.
  • Heat oil in pressure cooker, add cloves, cardamom,cinnamon and fry. Add chopped onion, green chillies ad ginger garlic paste, fry them till onions are brown then add mutton pieces,salt, turmeric, chilli powder,coconut , coriander powder. Cook for 5 minutes.
  • Add 1 cup of water and close the lid, cook upto 3 whistles. Remove from flame ad wait till lid open.
  • In the meantime soak tamarind in hot water and extract thick juice.
  • Add this juice, garam masala and coriander leaves to the mutton.
  • Cook for few minutes or until done.

                                         మాంసం పులుసు 
కావలిసిన వస్తువులు:
మాంసం - 250 గ్రా 
ఉల్లిపాయలు - 2
పచ్చి మిర్చి - 4
చింత పండు - నిమ్మకాయ అంత 
అల్లం వెల్లులి ముద్ద - 1 tbsp 
కొబ్బరి ముద్ద - 2 tbsp 
ధనియాల పొడి - 1 tbsp 
ఉప్పు - సరిపడా 
పసుపు  - 1/2 tsp 
కారం - 2 tsp 
లవంగాలు - 2
ఏలకులు - 1
దాల్చిన చెక్క - 1
నూనె - 3 tbsp 
కొత్తిమీర -  చిన్న కట్ట 

  • మాంసం కడిగి ముక్కలుగా కోసిపెట్టుకోవాలి. ఉల్లిపాయలు, మిర్చి సన్నగా తరిగి పెట్టుకోవాలి. 
  • పొయ్యి మీద ప్రెషర్ కుక్కర్ పెట్టి, నూనె వేడి చేసి లవంగాలు, ఏలకులు, దాల్చిన చెక్క వేయించాలి. 
  • తరువాత ఉల్లిపాయలు, మిర్చి, అల్లం వెల్లులి ముద్ద వేసి బాగా వేయించి మాంసం ముక్కలు, పసుపు, ఉప్పు, కారం, ధనియాల పొడి, కొబ్బరి  వేసి 5 ని వేయించాలి. 
  • ఒక్క కప్ నీరు పోసి మూత పెట్టి 3 whistles వచ్చే వరకు ఉంచాలి. మూత తీసిన  తరువాత చింతపండు పులుసు, గరం మసాలా, కొత్తిమీర వేసి కొద్దిగా దగ్గర పడేవరకు ఉడికించుకోవాలి. 


Flour - 3 cups
Butter - 1 cup
Cream - 20 gms
Castor sugar
Pinch of salt
Vanilla - 1/2 tsp


  • Beat butter with salt, vanilla and cream until light, fold in sifted flour, the mixture will be soft but dry to the touch.
  • Take little of the mixture and roll lightly into balls, with lightly floured palms of your hands, place them on a greased tray, press them down lightly with a floured meat tenderizer, sprinkle with castor sugar and bake in a moderate oven, do not brown them, they should be just lightly tinted.
  • Remove when cool.
  • These are very delicate biscuits and need careful handling.

November 11, 2014


Flour - 2 cups
Butter - 1/2 cup
Egg - 1
Salt - 1/4 tsp
Castor sugar - 2 tbsp
Orange rind - 2 tbsp
Baking powder - 1 tsp
Milk -  as required


  • Cream butter and sugar, add egg ad beat well.
  • Sift flour, baking powder and salt, mix in rind, fold in the creamed mixture, form into a soft dough with a little milk.
  • Take one tsp and form into balls, put them on a well greased tray, press each ball lightly with a fork.
  • Bake in a moderate oven until golden., pub-6783067284749878, DIRECT, f08c47fec0942fa0