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Showing posts from January, 2015


Prawns - 30 medium size
Rice - 500 gms
Tomatoes - 6 (chopped)
Onions - 4 (finely chopped)
Coconut Milk - 1 cup
Mustard seeds - 1/2 tsp
Turmeric - 1/2 tsp
Garam Masala - 1 tsp
Chilli powder - 2 tsp
Green chillies - 5 (chopped)
Salt to taste
Coriander leaves -  small bunch (chopped)
Oil - 2 tbsp


Peel and devein the prawns. Wash and apply salt and turmeric. Keep aside.Heat oil in heavy bottom pan, add mustard, onions, green chillies and tomatoes. Cook till oil floats.Add prawns, salt, turmeric, chilli powder, garam masala. Cook in low flame for 5 minutes then add rice.Mix well. Add coconut milk and sufficient water. Close the lid and cook till done.Lastly garnish with coriander leaves.Serve hot.


Pineapple slices - 1 tin
Sponge Cake - 1 long
Whipped Cream - 1 1/2 cups
Cherries - 50 gms
Walnuts - 50 gms


Cut the Sponge cake into 2 lengthwise. Rake pineapple slices from tin and cut them into two.Arrange the cake slices in glass flat vessel. Arrange pineapple slices on top of cake pieces.Pour pineapple syrup over it.Keep aside for 30 minutes.Top up with whipped cream and garnish with cherries and walnuts.Refrigerate. Serve chilled.


Large Potatoes - 8
Curly kale or cabbage - 1 pound or 450 gms
Spring Onions - 6
Creamy milk - 75 ml
Butter - 2 tbsp
Salt and pepper


Cook the potatoes and mash them thoroughly.Cook the chopped kale or cabbage, preferably in bacon stock.Chop the onions and simmer in milk until soft.Add the cooked onions, milk and the butter to the potatoes and beat well, gradually beating in the finely chopped kale.Season generously with pepper and salt.Serve with additional melted butter.


Sifted all purpose flour - 5 cups
Ground Cardamom - 2 tsp
Egg yolks - 10
Egg whites - 2
Sugar - 3/4 cup
Brandy - 1/4 cup
Heavy cream - 1 cup
Lard for frying


Beat egg yolks, egg whites, sugar, and brandy until thick. Add cream slowly, stirring well.Sift flour and cardamom powder together;add about 1/2 cup at a time to egg mixture, mixing thoroughly after each addition. Wrap and chill overnight.Heat lard to 365 to 370 F in a deep saucepan.Roll dough, a small portion at a time, 1/16" thick on a floured surface.Using a floured knife or pastry wheel, cut into diamond shapes, 5*2 " ; make a lengthwise slit in the center of each diamond. Pull the tip of one end through each slit and tuck back under itself.Deep fry 1 to 2 minutes, or until golden brown, turning once.Drain and cool.Sprinkle cookies with confectioners' sugar. Store in airtight container.


Grand Marnier - 20 ml
Kahlua - 20 ml
Fresh Orange Juice - 1 tbsp
Orange slice for garnish


Pour liqueurs and orange juice into a mixing glass with ice and stir.Strain into a glass with a small scoop of crushed ice.Place the orange slice on the side of the glass.


Ripe Pineapple - 1
Jaggery -250 gms (grated)
Red Chillies - 5 or more
Coconut - 1 (grated)
Salt to taste
Turmeric - 1/2 tsp
Cumin seeds - 1 tsp
Mustard seeds - 1/2 tsp
Salt to taste
Curry leaves


Peel and cut pine apple into pieces.  Add water to the pieces and cook in low flame. Add salt and turmeric.Grind coconut, cumin and mustard to make fine paste. Grind red chillies to make powder.Add jaggery to pine apple pieces when they are tender and cook till jaggery dissolves then add ground masala, chilli powder and curry leaves.Cook till it becomes thick.Serve with bread toast.


Red Pumpkin - 1 kg
Onions - 4
Coconut - 1/2
Ginger - 1" piece
Jaggery - 2 tbsp
garlic cloves - 6
Red chillies - 8
Tamarind - small lemon size
Salt to taste
Oil -1/2 cup
Coriander leaves for garnishing


Soak tamarind in 1/2 cup of hot water for 10 minutes then squeeze the juice and keep aside.Grind coconut, red chillies, ginger, garlic and little water  to make paste.Heat oil in kadai, add chopped onions and fry till golden. Add ground masala and saute for two minutes.Peel and cut pumpkin, remove seeds and cut it into medium size pieces.Add these pieces,salt to onion masala, stir fry for one minute then add 1/2 cup of water ad cook in low flame till pumpkin is soft and tender.Lastly add tamarind juice and jaggery. Cook for 5 minutes.Garnish with coriander leaves and Serve.


Rawa/Semolina - 250 gms
Coconut - 1/2 (grated)
Jaggery - 250 gms
Cream - 1 cup
Eggs - 2
Nutmeg - 1/2 tsp (grated)
Walnuts - 50 gms
Dates - 50 gms
Baking powder - 1 tsp


Grate the jaggery and 3 cups of water. Bring to boil till jaggery completely dissolved. Remove and let it cool.Mix rawa, baking powder, nutmeg powder, grated coconut in cream.Beat the eggs till frothy then slowly add rawa mixture and jaggery syrup simultaneously. Add chopped walnuts and dates and mix well.Pour this in greased cake tin and bake in preheated oven for one hour or till done.Transfer to cool rack.


Pomfrets - 2 (large, remove head ad tail ad cut into small pieces)
Vinegar - 1 cup
Garlic - 1 pod
Green chillies - 6
Poppy seeds -1 tbsp
Jaggery -2 tbsp
Ginger -  large piece
Red chillies - 12
Curry leaves - 12
Mustard seeds - 1 tbsp
Salt - 1 tbsp
Turmeric - 1 tsp


Apply some salt ad turmeric to the fish piece, leave for 1/2 hour.Grind red chillies, ginger, garlic, poppy seeds to fine paste with little vinegar.Wash and fry fish pieces in hot oil. Remove and keep aside.In the same oil, fry slit green chillies, curry leaves and ground masala; add little more oil if necessary, then add salt and jaggery, put in pieces of fried fish; add the remaining vinegar.Simmer over low heat until oil floats on top.Let it cool and store in sterilized bottle.


Sweet potato - 250 gms
Tamarinds - 100 gms
Salt - 2 tsp
Turmeric - 1/2 tsp
Red chillies - 15
Asafoetida - small piece
Urad dal - 1 tsp
Mustard seeds - 1/4 tsp
Cumin seeds - 1/4 tsp
Curry leaves - few
Oil - 4 tsp


Peel and cut sweet potato into small pieces.Roast red chillies in little oil.Remove seeds from tamarind by crushing them in mortar.Now grind tamarind, sweet potato, salt, turmeric, red chillies to make chutney.Heat oil, add urad dal, mustard, cumin seeds and curry leaves and allow them to splutter.Pour this over chutney.


Mutton - 250 gms
Tomato puree - 1/2 tbsp
Garlic clove - 1
Ghee - 2 tbsp
Chilli powder - 1/4 tsp
Turmeric powder - 1/4 tsp
Coriander powder - 1/2 tsp
Onion - 1 (chopped)
Salt to taste
Tamarind puree - little
Water - 1 cup
Bread crumbs - 4 tbsp


Cut the meat into small pieces.Put all the in a pan except the bread crumbs and tamarind puree.Cook on a low flame.Add salt, tamarind puree and a cup of water and cook till there is very little gravy left.Add the bread crumbs and stir till they become dry and crisp.


Cottage cheese -300 gms
Egg yolk - 1
Butter - 1 tsp (softened)
Vanilla essence - 1 tsp
Crepes - 18 (cooked on one side only)
Butter - 2 tsp
Vegetable oil - 2 tsp
Sugar - 2 tbsp

For Crepes batter:
Flour - 1 1/2 cups
Salt - 1/8 tsp
Eggs - 3
Milk - 1 1/2 cups
Butter - 2 tbsp


For Crepes:

Combine eggs and salt in medium mixing bowl. Gradually add flour alternatively with milk, beating until smooth. Beat in melted butter.Heat little oil in heavy skillet, pour in just enough batter to cover round. Swirl pan so batter completely covers in very thin layer. Return to medium heat; cook until crepe is set and edges dry.Slide spatula under edge of crepe to loosen.Lift carefully; turn gently. Keep aside all the crepes.Mix cheese, egg yolk, softened butter, and vanilla.Divide filling among crepes on cooked side; roll up.Melt remaining butter and oil in large fry pan; place half of crepes in pan.Fry until golden brown; turn once.Repeat with rest of crepes; add more butter and oil if necessary.Dus…