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Showing posts from April, 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.


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.


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.…


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.Note:   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.


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.


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.


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.


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 
తయారీ: 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.…


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
తయారీ: 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 


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 
తయారీ: 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.