January 21, 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.

January 08, 2015


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.

January 07, 2015


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.
  • Dust crepes with sugar.
  • Pass dairy sour cream if desired. 
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