April 22, 2015


Small new potatoes - 500 gms
Castor sugar- 50 gms
Butter - 50 gms


  • Cook potatoes in boiling salted water until just tender. Drain and keep hot.
  • Place the sugar in a heavy based saucepan and melt over gentle heat, stirring, until light brown.
  • Add the butter and stir until melted.
  • Add the potatoes and toss to coat with the sugar and butter mixture.
  • Serve hot.


Orange juice - 300 ml (sweetened)
Powdered gelatine - 1 tsp
Hot water - 6 tbsp


  • Dissolve the gelatine in the hot water, then stir in the orange juice.
  • Pour into popsicle moulds or ice cube trays with dividers and freeze until mushy.
  • Insert a wooden stick into each lolli and freeze until firm.


Yellow cornmeal - 250 gms
Castor sugar - 1 tsp
Lukewarm water - 250 ml
Dried yeast - 7 gms
Salt - 1 1/2 tsp
Oil - 2 1/2 tsp
Flour - 225 gms


  • Stir the sugar into the water, sprinkle the yeast over the surface and leave until frothy.
  • Mix together the cornmeal, salt and oil in a bowl.. Sift in half the flour.
  • Make a well in the centre and add the yeast mixture. Mix well together, then turn out onto a floured surface.
  • Knead in the remaining flour and continue kneading until the dough is smooth and elastic.
  • Form into a large round and place in a greased 9" round cake pan.
  • Cover and leave to rise in a warm place until doubled in bulk.
  • Cook in preheated moderate oven for 40 minutes or until golden.
  • Cool on a wire rack.

April 21, 2015


Self raising flour - 100 gms
Butter - 100 gms
Castor sugar - 100 gms
Eggs - 2 (lightly beaten)
Salt -  pinch

For the Decoration:
Apricot/ Raspberry jam - 4 tbsp
Desiccated coconut - 75 gms
Glace cherries


  • Sieve flour and salt together. Cream fat and sugar until light and fluffy, then beat in eggs one at a time.
  • Fold in dry ingredients with a metal spoon and mix thoroughly.
  • Half fill 18 well greased dariole tins.
  • Bake in the centre of a hot oven for 12 minutes, or until firm and golden brown.
  • Remove from tins and cool on a wire tray.
  • Heat the jam gently to soften and beat out any pieces of fruit.
  • Insert a fork into the base of the cakes and spread the jam over the sides and top.
  • Put the coconut on to a flat plate or a sheet of grease proof paper.
  • Roll the cakes in the coconut and press firmly on to the sides with a palette knife.
  • Do not put too much coconut on the top of the cakes. Remove the fork.
  • Decorate each cake with a glace cherry and two diamonds of angelica.

April 20, 2015


Self raising flour - 75 gms
Castor sugar - 75 gms
Vanilla essence - few drops
Butter - 25 gms
Eggs - 3
Apricot jam - 4 tbsp
Water - 2 tbsp

For Decoration:
Icing sugar - 200 gms
Water - 2 tbsp
Cocoa - 1 tsp
Pink food colour
Coloured cake decorations


  • Whisk the eggs and sugar together over a basin of hot water until the mixture leaves a trail from the whisk.
  • Fold in the sieved flour and add vanilla essence.
  • Slightly melt the butter and fold in gently. 
  • Pour the mixture into a well greased swiss roll tin, and bake in a moderately hot oven for 30 minutes.
  • Turn out and cool on a wire tray.
  • Sieve the icing sugar well and divide into three. Sieve the cocoa into one and add the pink colouring to another.
  • Add water to all three gradually and beat each to a coating consistency.
  • Cut the cake into shapes with biscuit cutters or with a sharp knife.
  • Heat the jam with the water for the glaze and sieve.
  • Brush each shape with glaze on a wire tray.
  • Spoon the icing over each individually varying the colours.
  • Decorate as liked.


Eggs - 2 (separated)
Icing sugar - 50 gms
Coffee essence- 2 tbsp
Double cream - 240 ml


  • Whisk egg whites until very stiff, then gradually whisk in icing sugar.
  • Whisk egg yolks and coffee essence together and whisk gradually into egg whites.
  • Lightly whip cream and fold into coffee mixture.
  • Pour into 700 ml ice cube tray or shallow tin and freeze.
  • This ice cream does not need any further beating.
  •   It is best to turn the refrigerator to coldest setting one hour before freezing ice cream. Turn back to normal setting once ice cream has frozen.


Banana - 1/2 (sliced)
Cream of coconut - 1/2 ounce
Dark rum - 1 1/2 ounces
Pineapple juice - 4 ounces
Whipped cream - 1 ounce


  • Put the rum, banana, cream of coconut and pineapple juice into a blender.
  • Add crushed ice and blend well.
  • Pour into a tall glass and top with whipped cream.
  • Garnish with a banana slice.


Canadian whisky - 1 1/2 ounces
Sugar - 1 tsp
Strong black coffee - 6 ounces
Whipped cream - 1 tbsp


  • Mix the whisky, coffee and sugar in a mug.
  • Top with the whipped cream.

April 17, 2015


Potatoes - 5 (boiled)
Butter - 3 tbsp
Vegetable oil - 1 tbsp
Freshly ground pepper - 1/2 tsp
Salt to taste


  • Peel and mash the potatoes.
  • Heat oil and melt the butter in a skillet.
  • Mix in the mashed potatoes and season with salt and pepper.
  • Press the potatoes into a smooth cake with the back of spoon and cook over a medium flame until heated through for 5 minutes so that a crispy brown crust is formed on the bottom.
  • Loosen the edges with a spatula.
  • Place a plate over the skillet and invert to transfer potato cake to serving plate, the browned side up.

April 16, 2015


Potatoes - 4 (boiled and mashed)
Garlic cloves - 3 (crushed)
Olive oil - 2 tbsp
Parsley - 3 tsp (minced)
Pepper cheese - 6 cubes (grated)
Salt to taste


  • Heat oil in a pan. Fry garlic, add potatoes, parsley and salt and mix well.
  • Transfer to a greased baking tin. 
  • Spread cheese on top and bake till cheese turns golden.
  • Serve hot.


Pineapple pulp - 1 kg
Sugar - 750 gms
Citric acid - 1 tsp
Water - 2 1/2 cups


  • Peel and grate the pineapple. Add water and cook on a low flame till tender.
  • Add sugar and citric acid. Cook until done.
  • Fill the hot jam in sterilized bottles.
  • Seal and cork them tightly, when cool. 

April 14, 2015


Big ripe tomatoes - 3
Chilli powder - 1 tsp
Cloves - 5
Garlic cloves - 12
Ginger -  big piece
Salt to taste
Jaggery - small lump
Lemon juice - 2 tsp
Green chillies- 3 (chopped)
Turmeric - 1/4 tsp
Mustard seeds - 1 tsp
Oil - 1 tbsp


  • Wash, dry and cut tomatoes into small pieces. 
  • Grind cloves, garlic, ginger, chilli, turmeric into a fine paste.
  • Now heat oil and fry mustard seeds  and chopped green chillies. Add the ground paste and cook on low heat for 3 minutes.
  • Now add tomato pieces and cook till tender. Add jaggery, salt and a little water.
  • Cover and simmer. Take it off from flame.
  • Now stir in lemon juice and serve hot or cold.
  • It can be easily preserved for couple of days.

April 12, 2015


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


  • Break and grate the coconuts. Soak the grated coconut in 1 glass of hot water for 10 minutes.
  • Extract the thick milk then add again 2 glasses of water to coconut and extract thin coconut milk.
  • Wash and cook rice with thin coconut milk till soft. Add sugar; stir occasionally till sugar melts.
  • Fry cashew nuts and kishmish in little ghee.
  • Add thick coconut milk, cashew, kishmish and cardamom powder.
  • Mix well and serve hot.

                  కొబ్బరి పాయసం 

కావలిసిన వస్తువులు:
కొబ్బరి కాయలు - 2
బియ్యం - 125 గ్రా 
పంచదార - 250 గ్రా 
జీడి పప్పు - 10
కిష్మిష్ - 1 tbsp 
ఏలకుల పొడి - 1/2 tsp 
నెయ్యి - 1 tsp 

  • కొఅబ్బరి కాయలు కొట్టి తురుముకోవాలి. కొబ్బరి తురుముని వేడి నీళ్ళలో నానపెట్టి చిక్కని పాలు తీసుకోవాలి. 
  • మల్లి 2 గ్లాస్స్ నీళ్ళు పోసి పలుచని పాలు తీసుకోవాలి. 
  • బియ్యం కడిగి పలుచని కొబ్బరి పాలతో మెత్తగా ఉడికించాలి. 
  • పంచదార కలిపి అది కరిగేవరకు ఉడికించాలి. 
  • జీడి పప్పు, కిష్మిష్ నేతిలో వేయున్చుకోవాలి. 
  • చిక్కని కొబ్బరి పాలు, జీడి పప్పు, కిష్మిష్, ఎలుకుల పొడి వేసి బాగా కలుపుకోవాలి. 
  • దీనిని వేడిగా వడ్డించండి


Pumpkin - 600 gms
Mint leaves- 1 tbsp (chopped)
Fresh Cream - 100 ml
Vegetable stock - 100 ml
Pepper - 1 tsp
Nutmeg powder - 1/3 tsp
Salt to taste


  • Remove the peel, pith and seeds of the pumpkin.  Cut into small pieces. Take 3-4 cups of water in a large pan and cook the pumpkin pieces till they are soft and tender.
  • Cool and blend in a mixer to obtain a  puree. 
  • mix in the fresh cream and mint leaves, salt and pepper, nutmeg.
  • Chill and serve garnished with mint leaves.

                  గుమ్మడి పుదినా సూప్ 

కావలిసిన వస్తువులు:
గుమ్మడి కయ - 600 gms 
పుదినా - 1 tbsp (తరిగినది)
ఫ్రెష్ క్రీమ్ - 100 ml 
స్టాక్  -100 ml 
మిరియాల పొడి - 1 tsp 
జాజికాయ పొడి - 1/3 tsp 
ఉప్పు సరిపడా

  • గుమ్మడి కాయ  చెక్కు తీసి  గింజలు, గుజ్జు తీసివేయాలి. కాయ  చిన్న ముక్కలుగా కోసుకొని స్టాక్, 3 - 4 కప్ నీళ్ళల్లో మెత్తగా ఉడికించాలి. 
  • చల్లారిన తరువాత మెత్తగా రుబ్బుకోవాలి. దానినీ వడగట్టి అందులో ఫ్రెష్ క్రీమ్, పుదినా ఆకులు, ఉప్పు, మిరియాల పొడి, జాజికాయ పొడి కలుపుకోవాలి.   
  • చల్లగా దీనిని సర్వ్ చెయ్యాలి 

April 07, 2015


Potatoes - 500 gms
Chilli powder - 1 tbsp
cumin seeds - 1 tsp
Salt - 2 tsp
Baking soda -  a pinch


  • Boil, peel and mash the potatoes.
  • Grind potato pieces along with other ingredients.
  • Make small balls and dust with rice flour; press it round and thin.
  • Dry them directly to the sunlight.
  • Store in airtight container/ deep fry them in hot oil; serve as side dish with rice and sambar.
                         బంగాళా దుంపతో అప్పడాలు 

కావలిసిన వస్తువులు:
బంగాళా దుంపలు: 500 గ్రా 
కారం - 1 tbsp 
జీలకర్ర - 1 tsp 
ఉప్పు - 2 tsp 
సోడా ఉప్పు -  చిటెకెడు 

  • బంగాళా దుంపలు మెత్తగా ఉడికించి, పొట్టు తీసి మెత్తగా రుబ్బి, ఫై వస్తువులు అన్ని కలిపి, కావలిసిన సైజు ఉండలు చేసుకోవాలి. 
  • వీటికి వరి పిండి  అద్దుకొని అప్పడాలు చేసుకోవాలి. 
  • ఎండలో ఆరపెట్టుకోవాలి. ఎండిన తరువాత డబ్బాలో పెట్టుకోవలెను. 

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