May 28, 2015


Large firm bananas - 4
Butter- 60 gm
Brown sugar- 3 tbsp
Dark rum - 1/2 cup
Angostura bitters - 1 tbsp
Toasted slivered almonds - 1/2 cup
Vanilla ice cream


  • Peel bananas and cut halves cross ways.
  • Heat butter in wok on low heat and when melted add the bananas and fry until golden all over, turning bananas carefully. 
  • Add sugar, half the rum and the Angostura bitters. When the sugar dissolves, transfer to a serving dish.
  • Scatter the toasted almonds over.
  • Heat remaining rum with 1 tsp of sugar, ignite and pour, flaming, over the fruit.
  • Serve hot, accompanied by vanilla ice cream.

May 27, 2015


Lukewarm milk - 600 ml
Castor sugar - 1/2 tsp
Dried yeast - 7 gm
Plain flour - 500 gm
Salt - 1 tsp
Baking soda - 1/2 tsp
Warm water - 1 tsp


  • Stir sugar into milk, sprinkle yeast over the surface and leave until frothy.
  • Sift the flour and salt into  a bowl. Make a well in the centre and add the yeast mixture. Beat well for 5 minutes, then cover and leave to rise in a warm place for one hour.
  • Dissolve the soda in the water and add to the spongy batter.; Beat for 3-4 minutes. Cover and leave in  a warm place for 45 minutes.
  • Grease the griddle or heavy frying pan and six crumpet rings. Heat the griddle or pan. Place the rings on the griddle and pour about 2 tbsp of batter into each.
  • Cook until the tops of the crumpets have set and the bottoms are golden brown.
  • Remove the rings, turn the crumpets over and cook for a further 3 minutes.  
  • Repeat until all the mixture has been used.
  • Serve toasted on both sides and buttered. 


1. All babies need vitamin C. Give orange juice diluted with water. Ask doctor for exact quantities.

2. Duck eggs should never be given to babies. From the age of 11-16 years, a child really needs 91/2 - 10 hours of sleep although few people follow this idea.

3. Small children should never be given fruits containing seeds such as oranges, water melon, grapes etc., without first having the seeds removed.

4.Before administering bitter  medicines to children, keep an ice cube in their mouth. It will give them relief.

5. If you have to put eye drops in  a small child's eyes, lay the child on his back and give him a torch to shine on the ceiling. This absorbs his attention and his eyes follow the beam, the eye drops will circulate.

6. Children's stomachs have a limited capacity, but at the same time their energy demands are high, Children should therefore be fed every 3-4 hours.


1. Avoid use of drugs for sleeplessness. Try a tumbler of hot milk at bed time after a warm bath.

2. A biscuit and a glass of hot milk before bed time helps many sleepless persons.

3. To prevent yawns (nothing could be an uglier sight), don't cut down on your sleep. A peppermint can often stave off yawns -  may be something to do with blood sugar.

4. If you do not fall asleep after going to bed try the following method: Lie on your back and do deep breathing for about 15 minutes and then lie on the side. You will easily go to the sleep.

5. It is said that raw onion eaten daily purifies the blood, clears the complexion and induces soun dsleep.

6. A touch of perfume mixed with cologne at your nostrils at bed time will help you sleep better.

7. For insomnia, drink hot milk with nutmeg or take a teaspoonful of honey at bed time.

8.Sometimes after a hard day's work, you can be so tired you can't even go to sleep. Try taking a hot and then a cold bath. It will refresh you.

Points to remember:

1.Your sleep attitude is more important than anything else, including artificial measures.

2. The shortest cut to insomnia is to lie in bed awake, tense, nervous and worried, as if you are possessed of some awful disease. The attitude of relaxing and not bothering about actual sleep taking over your physical senses can work wonders. Before you know it, you have slipped beyond the sleep point.

3. Don't make bedtime a moment for recalling all the ills of today or the tasks to be faced tomorrow. Neither will be of any avail when you are exhausted. Relax in whatever position you fee most comfortable, deep breathe and let your mind drift into reveries.


All purpose flour - 2 cups (sifted)
Sugar - 1 cup
Baking soda - 1 tsp
Cinnamon powder - 1 tsp
Salt - 1/2 tsp
Shortening - 1 cup
Chopped nuts - 1 cup
Uncooked rolled oats - 2 1/2 cups
Grated lemon peel - -1/2 tsp
Eggs - 3 (well beaten)
Milk - 1/2 cup


  • Mix flour,sugar, baking soda, cinnamon and salt in a bowl.
  • Cut in shortening with knife until pieces are the size of rice kernels.
  • Mix in nuts, oats, and lemon peel.
  • Add eggs gradually, mixing thoroughly.
  • Mix in milk thoroughly.
  • Drop by teaspoonfuls about 2' apart onto cookie sheets.
  • Bake at 375 F about 10 minutes or until delicately browned.
  • Cool on wire racks.


Chocolate chips - 1/4 cup
Boiling water - 60 m
Eggs - 4 (separated)
Rum flavoring - 3 tsp
Vanilla wafers - 32
Water - 90 ml


  • In a saucepan, pour boiling water over chocolate chips and stir to melt chips.
  • Beat egg yolks, one at a time, into the chocolate mixture.
  • Place pan over low heat and cook until thick.
  • Remove from heat and cool completely.
  • Add 1 tsp of the rum flavoring .
  • Beat egg whites until stiff.
  • Fold small amount of whites into chocolate mixture to lighten, then fold chocolate mixture into remaining egg whites.
  • In a small cup, dilute the remaining rum flavoring with 90 ml water.
  • Dip each wafer into flavoring.
  • Place the 16 dipped wafers on bottom of 8" spring form pan, spread with half of chocolate mixture, top with remaining 16 dipped wafers, spread remaining chocolate mixture over top.
  • Freeze until firm.

May 26, 2015


Cream cheese - 200 gms
Vanilla extract - 1/2 tsp
Sifted confectioners sugar - 3 cups
Quick cooking rolled oats - 2 cups
Coconut flakes - 1/2 cup
Almonds - 1/2 cup(slivered, blanched and chopped)
Toasted coconut flakes - 1 cup


  • Beat cream cheese with vanilla extract until creamy.
  • Add confectioners sugar gradually, beating until blended.
  • Stir in oats, 1/2 cup coconut, and almonds.
  • Shape mixture into 2" logs.
  • Roll logs in toasted coconuts to coat. Chill until firm. Store in refrigerator.


Plain flour - 2 1/2 cups
Baking powder - 3 1/2 tsp
Caster sugar - 3 tbsp
Softened lard - 2 tbsp
Lukewarm water - 1/2 cup
White vinegar - 1/2 tsp
Salt - 1/2 tsp

  • Sift flour and baking powder into a bowl, stir in sugar and rub in lard with fingertips until evenly distributed.
  • Add water, vinegar and salt mixed together, and knead to a fairly soft dough. Shape into a smooth ball, cover and rest dough for 30 minutes.


Very ripe Banana - 1
Cocoa - 2 tbsp
Plain yogurt - 200 ml

  • Combine banana, cocoa and yogurt in blender or food processor. Blend until smooth. Turn into two dessert dishes. Freeze until firm.


Chicken broth - 1 quart
Bamboo shoots - 1/2 cup thin strips
Whole cooked shrimps - 2 ounces
Cooked lean pork - 1/2 pound (cut into thin strips)
Cooked chicken -2 ounces (cut into thin strips)
Salt - 1/2 tsp
Soya sauce - 1/2 tsp


  • Heat broth; add remaining ingredients. Simmer 3 to 4 minutes, until ingredients are hot. Yield 4 to 6 servings.

May 25, 2015


Dried Chinese mushrooms - 5
Fish fillets  - 500 gm
Salt -1/2 tsp
Black pepper -1/4 tsp
Sesame oil
Chinese preserved vegetables -3 tbsp (finely shredded)
Fresh red chillies - 2 (finely sliced)
Light soya sauce - 2 tsp
Spring onions - 2 (finely sliced)
Fresh coriander leaves -2 tbsp


  • Soak dried mushrooms in hot water for 30 minutes, then remove stalks and slice caps finely.
  • While mushrooms are soaking wash fish fillets and dry well on paper towels.
  • Season with salt and pepper.
  • Put fish in dish lightly smeared with sesame oil, sprinkle with sliced mushrooms, preserved vegetables and chilli.
  • Sprinkle soya sauce over, cover with foil and steam for 20 minutes.
  • Garnish with spring onions and fresh coriander leaves, and serve with white rice.

May 24, 2015


Milk - 500 m
Corn flour - 1 tbsp
Limes - 2
Sugar - 2 tbsp


  • Put the corn flour into small bowl, add a little milk and stir till you have a smooth cream of pouring consistency.
  • Wash the limes and squeeze out the juice, about 2 tbsp
  • Bring the rest of the milk carefully to the boil. Remove from the heat, and slowly pour in the corn flour mixture, stirring all the time. It will start thickening immediately.
  • Return to the heat and bring slowly back to the boil, stirring all the time.
  • When it boils, take it off the heat and stir in the sugar.
  • Let it cool, stirring every now and then to prevent the formation of a skin. As it cools, it will thicken further.
  • When it is cool, stir in the lime juice.
  • Decant it into a serving bowl, and put into the fridge to chill.


Meat-500 grams
Almonds -20
Dried apricots-12-15
Strands saffron-6-8(optional)
Oil-2 tbsp
Green cardamoms-4
Bay leaves-2
Ginger-garlic paste-1 tsp
coriander powder-1 1/2 tsp
cumin powder - 1 tsp
red chilli powder-1/2 tsp
Turmeric powder-1/2 tsp
salt-1/2 tsp
sultanas-1 tbsp


  • Wash and drain the meat.
  • Slice thee onions fine.
  • Blanch and pee the almonds and chop coarsely.
  • Soak the dried apricots in water for a couple of hours and remove the stones. soak the saffron, if used , in 2 tsp water. 
  • Wash the lime, if used and squeeze out the juice, about 2 tsp
  • Heat the oil, burning it  if using mustard oil.
  • Lower the heat,put in the whole spices and bay leaves, and fry till they release their fragrance.
  • Add the onions and fry on high heat till beginning to turn golden.
  • Add the meat, ginger-garlic paste and spice powders.
  • Lower the heat and cook till the meat starts releasing its juices.
  • Raise the heat and cook stirring till it dries.
  • Add 1/4 cup water and bhuno a couple of times till the oil separates, adding more water as it dries.
  • Add the salt and 1-1 1/2 cups water, stir well, and cook and add the almonds, apricots and sultanas, together with the saffron and lime juice, if used.
  •  Simmer uncovered stirring occasionally, for another 10-15 minutes, reducing the gravy or adding a few tsp water till it is consistency you like

May 23, 2015


Long grain rice - 1 cup
Red pepper - 1/4 cup (chopped)
Onion - 1/2 cup (chopped)
Garlic  - 1(minced)
Dash of cayenne pepper
Boiling water - 2 cups
Chicken broth granules - 2 tsp
Tomato - 1/3 cup (peeled, seeded and chopped)
Frozen peas and carrots - 3/4 cup (thawed)
Vegetable oil - 3 tbsp


  • Heat oil in heavy frying pan over medium heat; add onion, garlic, rice and red pepper; saute until onion is limp and rice opaque.
  • Add salt, cayenne, water, and chicken broth granules; cover.
  • Cook 20 minutes or until liquid is absorbed.
  • Add peas and carrots and tomatoes; cook, stirring, just until vegetables are heated through.
  • Serve immediately.


Egg noodles - 200 gms
Cooked kasha - 2 cups
Oil - 2/3 cup
Mushrooms - 225 gms (sliced)
Onion - 1  cup (chopped)
Salt - 1 tsp


  • Cook noodles until tender; drain.
  • Meanwhile in large skillet heat oil and cook mushrooms and onions until tender; add kasha and salt.
  • Add hot noodles; toss well.


Sugar - 1 cup
Almond paste- 200 gm
Egg whites - 2


  • Combine sugar and almond paste in large bowl; mix with fingers until well blended.
  • Add egg whites gradually, using just enough to moisten; mix with wooden spoon.
  • Roll lightly into walnut size balls; flatten slightly. 
  • Pace about 2" apart on brown paper on baking sheet.
  • Bake in preheated 325 F oven about 12 minutes or until very lightly browned.
  • Remove from oven; slide paper onto damp towel.
  • Cool slightly.


Small ripe Camembert - 1 (well chilled)
Egg - 1 (beaten)
Dry bread crumbs or corn flake crumbs 
Oil for deep frying


  • Cut the cheese into 8 equal wedges.
  • Dip in beaten egg, then into crumbs and make sure that cheese is coated all over.
  • If preferred, this may be done beforehand and the cheese returned to the refrigerator until serving time.
  • Heat oil in wok until hot but not smoking. Fry the cheese just until golden, drain on absorbent paper and serve quickly.
  • The frying should not take more than 2 or 3 minutes.
  • The crust should be crisp and the cheese soft and melting.
  • Hand small paper napkins with the cheese.


Raw shelled prawns - 500 gms
Onions - 2
Fresh green or pickled chillies -2
Fresh coriander leaves - 3 tbsp (chopped)
Turmeric - 1/4 tsp
Garlic - 1/2 tsp(crushed)
Salt to taste
Pepper - 1/4 tsp
Plain flour
Oil for frying


  • De-vein the prawns. Chop very finely the prawns, onions, chillies and coriander eaves and mix well with the turmeric, garlic, salt and black pepper.
  • Shape into 2.5 cm balls and roll in flour to coat.
  • Heat 2 cups oil in a wok and fry balls for 2 minutes.
  • Drain and serve immediately.


Boned Chicken meat - 500 gms
Japanese soya sauce - 2 tbsp
Sake or dry sherry - 2 tbsp
Sesame seeds - 2 tbsp
Corn flour  - 4 tbsp
Sugar - 2 tsp
Peanut oil - 1 tbsp
Sesame oil - 1 tbsp
Crisp lettuce leaves - 4


  • In a dry wok, toast sesame seeds over medium ow heat, stirring constantly, until they are evenly golden. Turn on to a plate to cool.
  • Cut chicken meat into bite size pieces and marinate in  a mixture of soya, sake and sugar for one hour.
  • Drain chicken well, roll pieces in corn flour and set aside for 10 minutes.
  • Heat both oils in a wok, stir fry chicken on medium high heat for about 2-3 minutes or until golden brown and crisp.
  • Drain on kitchen paper, place on lettuce leaves and serve hot sprinkled with toasted sesame seeds.

May 22, 2015


Milk - 1/2 cup
Shortening - 1/3 cup
Salt - 1 tsp
Granulated sugar- 1/4 cup
Active Dry yeast - 1 pkt
Warm water - 1/4 cup
Eggs - 2
Dried lemon pee; - 1/2 tsp
All purpose flour - 2 1/4 cups
Raisins - 1 cup
Almonds - 1/4 cup (chopped)


  • Scald milk. Add shortening, salt and sugar; stir until melted. Cool to lukewarm.
  • Add yeast to warm water; stir until dissolved. Add to lukewarm milk mixture; mix well.
  • Beat eggs; add with lemon peel to milk mixture. Add flour; beat until smooth. Cover; let rise about 6 hours.
  • Punch down. Add raisins; beat until smooth and elastic.
  • Generously grease brioche pan; sprinkle bottom with almonds. Pour dough into pan. et rise, uncovered, about 20 minutes.
  • Bake in 425 F oven for 20 minutes.
  • Unmold immediately.


                                               పనస తొనల తాండ్ర 

కావలిసిన వస్తువులు:
పనస తొనలు - 60
పంచదార - 125 గ్రా
ఏలకుల పొడి - 1/2 tsp


  • పనస తొనలు తీసుకొని లోపలి గింజలు, పొరలు తీసి వేసి, ఒక గిన్నిలో వేసి పావులిటరు నీళ్ళు పోసి ఉడకపెట్టాలి. 
  • ముక్క బాగా మెత్త పడిన తరువాత దించి కొద్దిగా ఆరిన తరువాత మెత్తగా రుబ్బి,  ఒక స్టీల్ పళ్ళెం లో కొద్దిగా  నెయ్యి రాసి కొంత  పనస ముద్ద వేసి  సమంగా చేసి కాసేపు ఆరనివ్వాలి. 
  • తరువాత పంచదార, ఏలకుల పొడి వేసి దాని మీద అద్ది ఇలాగే 4 లేక 5 తడవలు దాని మీదనే చెయ్యాలి. 
  • బాగా ఆరి, ఎండిన తరువాత ముక్క కోసి డబ్బాలో పెట్టుకోవాలి. 
  • ఇది చాలా రోజులు నిల్వ ఉంటుంది. చాలా రుచిగా ఉంటుంది



కావలిసిన వస్తువులు:
పాలు - 1 లీటర్ 
పంచదార - 250 గ్రా 


  • చిక్కటి పాలు ఒక  లీటరు  తీసుకొని మందపాటి గిన్నిలో పాలు, పంచదార వేసి సన్నని సెగ మీద బాగా కలుపుతూ కాయాలి . 
  • పాలు చిక్కపడి కోవా గట్టిగా అయ్యేటప్పుడు పొయ్యి మీద నుంచి దించి పప్పు గుత్తితో బాగా రుద్దాలి. 
  • కోవాను పప్పు గుత్తితో  రుద్దినప్పుడు ముందు పలుచబడుతుంది. 
  • అయిన మళ్ళి రుద్దితే గట్టిపడుతుంది.. 
  • అప్పుడు దాన్ని చిన్న చిన్న ఉండలుగా చేసి బిళ్ళలుగా చేసుకోవాలి. 
  • ఇవి చాలా రుచిగా ఉంటాయి

May 21, 2015


Potatoes - 250 gms (boiled and Peeled)
Paneer  -125 gm (crumbled)
Bread crumbs - 1 cup
Coconut - 4 tbsp (grated)
Coriander leaves- 2 tbsp (finely chopped)
Corn four - 1 tbsp
Green chillies - 3-4
Lemon juice - 1/2
Salt and pepper to taste
Oil for frying


  • Combine potatoes, paneer, coconut, coriander leaves, green chillies, lemon juice, salt and pepper well.
  • Divide the potato mixture into equal parts and make long rolls.
  • When all are done, keep aside.
  • Meanwhile, add a little water to the corn flour and make a smooth thin paste.
  • Dip  the prepared rolls in the corn flour paste and roll over breadcrumbs.
  • Heat oil in a kadai and deep fry the rolls till well browned.
  • Serve hot with tomato sauce.


Softened butter- 3/4 cup
Granulated sugar-1/2 cup
Ground almonds- 3/4 cup
All-purpose flour-13/4 cup
Light cream-1/4 cup
Cold water-2tbsp


  • Place butter, sugar and almonds in bowl;cream together.
  • Add flour and incorporate with pastry blender.
  • Pour in cream and pinch dough with fingers.
  • Add water, incorporate and shape dough into ball.
  • Cover with waxed paper and refrigerate 1 hour.
  • Preheat oven to 350 F(180 C).
  • Place dough on floured surface and roll until about 1/4 inch(0.65 cm) thick.
  • Dust with more flour is needed
  • Using assorted cookie cutters, forms shapes and place on buttered cookie sheet.
  • Bake 10-12 minutes
  • Cool cookies and wire racks

May 20, 2015


Onion - 1
Butter - 100 gms
Long grain rice - 150 gms
Stock - 500 ml
Mixed herbs - 1 tsp
Salt and pepper
Fresh rosemary
Chicken joints - 4
Honey - 100 gms
Lemon juice of one


  • Preheat oven to moderately hot,400 F.
  • Chop and fry onion in 50 gms butter until soft.
  • Stir in rice and add stock, herbs and seasoning.
  • Transfer to casserole, add a little rosemary, cover and bake in centre of oven for 20 minutes.
  • Melt rest of butter in large frying pan. Gently brown chicken all over, then cover and cook on low heat for about 20 minutes or till tender. Remove and keep hot.
  • Heat honey, lemon juice and 4 small sprigs of rosemary with juices in pan. Boil gently until syrupy.
  • Pour sauce over chicken.
  • Serve with herb rice.


Butter - 50 gms
Onions - 2 (sliced)
Mushrooms - 8 (sliced)
Eggs - 8
Salt and pepper
Milk - 1-2 tbsp
Cooked peas - 2 tbsp
Cheese - 150 gms (grated)


  • preheat oven to moderate, 350 F.
  • Grease a deep oven proof pie plate with some of the butter.
  • Melt rest of butter and fry onion and mushrooms till tender.
  • Beat together eggs,milk, sat and pepper.  Turn into buttered pie plate.
  • Put onions, mushroom and peas in egg mixture and top with grated cheese.
  • Bake in centre of oven for 30-35 minutes


Apples - 4 (wiped and cored)
Seedless raisins - 50 gms
Sweet white wine - 120 ml
Grated lemon rind - 1/4 tsp
Castor sugar - 50 gms
Butter - 25 gms


  • Soak raisins in wine for 30 minutes.
  • Arrange apples in a shallow ovenproof dish.
  • Drain raisins (reserving wine) and mix with lemon rind and sugar.
  • Fill core holes with raisin mixture and top with a nut of butter.
  • Pour over the remaining wine.
  • Bake at 350 F for about 45 minutes.
  • Serve hot or cold.


Milk - 150 ml
Sugar - 125 gms
Gelatine - 3 tbsp
Honey - 1 1/2 tbsp
Egg yolks - 2
Cocoa powder - 3 tbsp
Cream - 3/4 cup
Grated chocolate - 2 tbsp


  • Heat 1/4 cup of water. Dissolve gelatine in it.
  • Put yolks, sugar and milk in double boiler. On hot water whisk the mixture for 4-5 minutes.
  • Stir gelatine, cocoa and honey in the above mixture. 
  • beat cream vigorously for 4-5 minutes; stir in the mixture.
  • Transfer the pudding to the refrigerator and keep it for 2-3 hours.
  • Sprinkle grated chocolate and serve cold.


Carrots - 200 gms (peeled and sliced)
Onion - 1/2( finely chopped)
Vegetable stock - 1 cup
Corn flour - 1/2 tbsp
orange juice - 1 cup
Bay leaf - 1
Orange segments - 5-6
Black pepper 
Bread strips


  • Place the vegetables in a pan with the stock and bay leaf.
  • Cover and simmer for 20 minutes until the vegetables are tender.
  • Puree vegetables in a mixer and sieve.
  • Blend cornflour with a little of the soup. 
  • Return the soup with the corn flour, orange juice and seasonings to the pan.
  • Place on stove and bring to a boil. 
  • Simmer for 4-5 minutes, stirring continuously.
  • Pour soup into a serving bowl and decorate with orange segments, bread strips and coriander leaves.


Ingredients :
Cake tofu-1
Dashi-61\2 cups
Soy sauce-4 tbsp
Sugar-2 tbsp
Udon noodles-250 g
Soy sauce,extra-1\2 cups
Mirin, extra-1\2 cup
Salt-1\2 tbsp

  • Cut the tofu into bite-sized pieces
  • Place the tofu in a saucepan with 1\2 cup dashi, 4 tbsp soy sauce,2 tbsp mirin and sugar.
  • Bring to the boil,then simmer for 15 to 20 minutes, stirring occasionally, until the tofu has absorbed the most of the liqiud
  • Cook the noodles in plenty of boiling salted water until tender but still firm, about 10 minutes or as directed on packet.
  • Drain and keep warm.
  • Place the six cups of dashi , 1\2 cop of soy sauce, mirin and salt into a saucepan.
  • Finely chop shalots and add to the dashi.
  • Bring to the boil, then simmer for 10 minutes.
  • Divide the noodles among warmed soup bowls.
  • Arrange the tofu on top of the noodles.
  • Carefully pour soup over the noodles, so as not to disturb the arrangement.
  • Serve immediately.


Sugar-100 grams
Milk maid-1\2 cup
Milk-1 cup
Orange juice-2 cups
Marmalade-2 tablespoon
Cream-1\2 cup
Eggs whites-2
Small pieces of orange

  • Mix sugar and marmalade and keep aside for 15 minutes.
  • Whip milkmaid and cream again.
  • Add marmalade and orange juice and beat well.
  • Beats the egg whites thoroughly.
  • Add it to the mixture and put in the freezer.
  • When firm,make 4 portions, arrange pieces and serve.


Dry red wine- 4 ounces
Orange juice- 1 ounce
Lemon juice- 2 tsp
Brandy- 2 tsp
Club soda- 3 ounces


  • Fill the tall glass with ice cubes.
  • Add wine, orange juice, lemon juice, brandy and club soda.
  • Stir well.
  • Garnish with orange and lemon twists.


Short grain rice- 4 cups
Water- 4 1/2 cups
Giant kelp- 9 cm square
Sugar- 6 tbsp
Salt- 4 tbsp
Rice vinegar- 6 tbsp


  • Soak the rice in plenty of cold water for 1 hour. Drain and rinse well.
  • Place rice in heavy based saucepan with the water.Wipe the kelp with a clean damp cloth and add to the pan.
  • Cover tightly and place over a medium heat. Bring to the boil, take out the kelp with slotted spoon and discard. 
  • Recover the pain tightly and simmer for 7 to 10 minutes or until all the liquids has been absorbed.
  • Turn off the heat and let the pan stand, covered, for 10 minutes.
  • Add sugar and salt to vinegar and stir until dissolved over a low heat.
  • Cool to room temperature.
  • Turn rice out into a wide wooden or plastic bowl.
  • With a flat wooden spoon,toss the rice with horizontal cutting stokes.
  • At the same time sprinkle vinegar dressing over rice so that it mixes through but does not become mushy force cool with a fan.
  • When cool cover with a damp cloth ad store in a cool place until required.

May 19, 2015


Carrots - 2 (pared and in fine julienne)
Cooked green peas - 1 cup
Cooked yellow beans - 1 cup
Cooked green beans - 1 cup
Romaine lettuce- 1 head (leaves in bite size pieces)
Olive oil - 1 cup
Wine vinegar - 50 ml
Green peppercorns -1 tbsp(mashed)
Parsley - 1 tsp (chopped)
Chives - 1 tsp (chopped)
Strong mustard - 1 tbsp 
Salt and pepper
Few drops of lemon juice


  • Place mustard, chives, parsley, peppercorns, salt and lemon juice in bowl. Whisk in vinegar.
  • Incorporate oil in thin steam, whisking constantly. correct seasoning.
  • Place remaining ingredients in large salad bowl. Pour on vinaigrette to taste, toss and serve.


All purpose flour - 300 ml
Chopped walnuts - 3/4 cup
Light cream - 50 ml
Liquid honey - 50 ml
Softened butter - 1/2 cup
Granulated sugar - 1/3 cup
Vanilla essence - 1 tsp


  • Pace sugar and butter in large bowl; cream together.
  • Add vanilla and flour; combine with blender.
  • Mix in walnuts. Add cream and blend everything together (best to use your hands) until well incorporated.
  • Knead with heel of your hand and shape into ball. Cover with waxed paper and refrigerate 30 minutes.
  • Prepare cookie sheet by lining it with sheet of lightly buttered aluminium foil; set aside.
  • Preheat oven to 180 C.
  • Drop about 1 tbsp of cookie dough onto prepared sheet. Flatten slightly with fork, brush tops with honey and bake 18-20 minutes.
  • Cool cookies on wire racks.


  1. Jewellery studded with pearls and stones should be cleaned with the help of cotton wool wet with spirit. It ensures greater shine to the item.
  2. Blemishes on pear jewellery can easily be removed by rubbing rice flour on it. But strictly refrain from using water to clean it.
  3. To ensure log term glitter of artificial pearl jewellery, keep it wrapped in cotton wool.
  4. Just after buying artificial pearls, coat them with a colorless nail polish. It will prevent them from getting black soon.


                                    ఆమ్ పన్నా 

కావలిసిన వస్తువులు:
పచ్చి మామిడి కయ - 1
మిరియాలు - కొద్దిగా
బ్లాకు సాల్ట్
ఉప్పు - చిటికెడు
పంచదార -  1 tsp
పొదిన - గుప్పెడు
పచ్చి మిర్చి - 1-2
నీళ్ళు - 5 glasses


  • మామిడికాయను శుబ్రముగా కడిగి ప్రెషర్ కుక్కర్లో మెత్తగా ఉడికించాలి. దానిని బయటకి తీసి చల్లారనివ్వాలి. 
  • మామిడి కాయ తోలు, గింజ తీసి, ఆ గుజ్జు, పుదినా, పచ్చి మిర్చి కలిపి మెత్తగా రుబ్బుకోవాలి. 
  • దీనికి 5 గ్లాసు ల నీళ్ళు , బ్లాకు సాల్ట్, ఉప్పు, మిరియాల పొడి, పంచదార వేసి బాగా కలుపుకోవాలి. 
  • ఈ డ్రింక్ ని చల్లగా సర్వ్ చెయ్యాలి


                                     మాంసం ఒరుగులు 
కావలిసిన వస్తువులు:
మాంసం - 500 gm 
ఎండు  మిర్చి - 15
పచ్చి మిర్చి - 6
ధనియాలు - 2 tsp 
అల్లం - 50 gms 
వెల్లుల్లి పాయ - 1
లవంగాలు - 12
దాల్చిన చెక్క - 5-6 
గసగసాలు -2 tsp 


  • మాంసంను పెద్ద ముక్కలుగా కోయాలి. 
  • ఫైన చెప్పిన మసాలా దినుసులు అన్ని మెత్తగా నూరాలి. 
  • నూరిన ముద్దని మాంసంకు పట్టించి ఒక తాడుకు గుచ్చి ఎండపెట్టాలి.
  •  బాగా ఎండిన తరువాత కావలిసిన అప్పుడు నేతిలో కానీ నూనిలో కానీ వేయించి కొంచం పొడి మసాలా జల్లుకోవాలి. 
  • ఇవి కొన్ని రోజులు నిల్వ ఉంటాయి

May 18, 2015


Full cream milk – 500 ml
Sugar- 2 tbsp
Custard powder – 2 tbsp
Condensed milk – 60 ml
Mango puree – 80 ml
Stewed peaches – 6-7
Dry fruits

  • Mix the custard powder in 2 tbsp of cold milk to form a smooth paste.
  • Boil the milk and lower the flame. Continue to boil; stirring occasionally, till the milk is reduced to half. Mix in the sugar. Add the custard powder mixture and stir for 1-2 minutes. Put off the flame and allow the custard to cool.
  • Transfer to a bowl and allow setting in the fridge.
  • Once the custard is set, transfer to a blender and blend together with the condensed milk and the mango puree. Transfer to a serving bowl and chill.
  • Garnish with stewed peaches and dry fruits before serving.


Bean sprouts – 200 gms
Red chilli flakes – 1 tsp
Coriander leaves – 1 tbsp
Lemon juice -4 tsp
Salt to taste
Grated coconut – 1 tbsp

  • Chill bean sprouts for one hour. Then take out and combine with other ingredients.
  • Serve garnished with grated coconut.


Cola – 1 bottle
Pineapple slice – 2
Sugar – 2 tsp
Milk – 2 glasses
Essence – 1 tsp
Cream – 2 tbsp

  • Add the sugar to the milk and blend. Add chopped pineapple and essence to it and blend again. Pour cream into the shake, add cola and ice cubes
  • Pour it into glasses and decorate with cream and pineapple slivers.
  • Serve cold.


Cold milk – 400 ml
Sugar as per taste
Instant coffee – 1 ½ tsp
Ice cubes
For Garnishing:
A pinch of nutmeg powder

  • In a blender, blend the sugar, milk and ice cubes till frothy.
  • Serve immediately garnish with nutmeg.


Black grape juice- 300 ml
Soda water – 200 ml
Pineapple pieces – few (cut finely)
Orange segments (cut into small pieces)
Crushed ice
For garnishing:
  1. Some mint leaves

  • Place the crushed in a tall glass. Add the grape juice.
  • Add fruit pieces and the soda water.
  • Garnish with mint leaves.


Chicken -2 (approx 1 kg each)
All purpose flour -3/4 cup
Corn meal – ½ cup
Salt – ½ tsp
Pepper – ¼ tsp
Paprika – 1 tsp
Melted butter – ½ cup

  • Cut the chicken into serving pieces. Place the flour, corn meal, salt, pepper and paprika in  a paper sack.
  • Shake several times so that all is well mixed.
  • Place two pieces of chicken in the flour sack at a time. Shake so that all the chicken is well coated.
  • Put the melted butter in the bottom of a baking dish big enough to accommodate all of the chicken pieces. Arrange the chicken in the baking dish, and place in a 350 F oven for one hour.
  • Turn the chicken several times during the baking time to assure even browning.


Fromage frais – 225 gms
Caster sugar – 25 gms
Redcurrant jelly – 2 tbsp
Thick natural yoghurt – 3 tbsp
Raspberries – 225 gms

  • Beat the fromage frais with caster sugar and redcurrant jelly; mix in the yogurt.
  • Fold in the raspberries.
  • Spoon into small glass dishes and serve with small sponge biscuits.


Fresh peaches – 4
Apple juice – 200 ml
Cassis – 1 tbsp
Fresh mint – 1 tbsp (chopped)

  • Make a nick in the stalk end of each peach; scald with boiling water for 45 seconds to loosen the skins. Peel off carefully.
  • Mix the apple juice with the cassis and chopped mint.
  • Place the peaches in tall, stemmed glasses and pour the cassis flavored fruit juice.


Herrings – 4 (gutted and cleaned)
Olive oil – 1 tbsp
Pepper – ¼ tsp
Coarse grain mustard – 2 tsp
White wine vinegar – 1 tbsp
Mayonnaise – 75 gms
Sour cream – 90 ml
Spring onions – 3 (finely chopped)

  • Place herrings on rock of grill pan; brush lightly with oil and season with half salt and pepper.
  • Grill under preheated grill for 6 minutes; turn fish carefully, brush once again with oil and grill for a further 6 minutes.
  • While fish are cooking, make the sauce. Mix the mustard with the wine vinegar, then beat in the mayonnaise and soured cream. Mix in the spring onions.
  • Serve the fish with its sauce, plain boiled potatoes and tomato salad.


If two or three cuts are made in the fleshiest part of each fish, they will cook more evenly.



For masala:
Coconut oil – 10 ml
Cashew nuts – 10 gms
Grated coconuts – 1
Chilli powder – 2 tsp
Turmeric – ¼ tsp
Tamarind – 1 tsp

For the tempering:
Coconut oil – 4 tbsp
Mustard seeds – ¼ tsp
Curry leaves – few
Drumsticks – 1
Onions – 2-3 (chopped)
Salt to taste

  • Saute the masala ingredients and grind them to make a fine paste.
  • Heat oil in a kadai. 
  • Crackle the mustard seeds and then add the curry leaves, chopped onions and saute till golden brown. 
  • Add the ground masala and add a little water if required. 
  • Allow the above to boil and then add the chopped drumsticks and salt. 
  • Remove from fire when the drumsticks are tender.



Chicken stock – 5 cups
Eggs – 2
Plain flour – 1 tbsp
Milk – 4 tbsp
Salt – ¼ tsp
Grated parmesan cheese

  • Heat the stock. 
  • Meanwhile beat the eggs with the flour, milk and salt. 
  • Grease the bottom of a large heavy frying pan with oil and when hot pour in the batter. 
  • Cook over brisk heat until set and golden, about one minute. (The result should be a very thin omelet). 
  • Turn out on to absorbent paper, roll up like a Swiss roll and cut across into thin strips about 1/8’ wide.
  •   Throw these curls into the boiling stock with 2 tbsp of grated parmesan.
  •  Serve immediately and hand more cheese separately.


Roasting chicken- 2 kgs
Salt- 1/2 tsp
Pepper- 1/4 tsp
Butter- 6 tsp
Onions- 1/4 cup (chopped)
Brandy- 3/4 cup
Heavy cream- 1/2 cup
Minced parsley- 1 tsp


  • Cut the chicken into serving pieces. Sprinkle with salt and pepper.
  • Melt the butter in an ovenproof skillet and brown the pieces of chicken in it evenly over moderate heat.
  • Add onion and continue to cook until its tender and glazed.
  • Add brandy and turn each piece of chicken so that it is coated with brandy.
  • Cover the pan tightly with aluminum foil and place in a 350 F oven for 25 min.
  • Then remove the foil and pour the cream into the chicken mixture.
  • Continue to cook at 350 F for 5 minutes longer.
  • Serve at once, piping hot, garnished with the minced parsley.
  • It can be served to 4-6 persons


Vegetables stock- 1 1/2 cups
Noodles- 2 tsp
Chat masala powder- a pinch
Salt- a pinch


  • Boil the vegetable stock and add noodles to it.
  • Add sat and chat masala powder and continue to cook till the noodles are tender.
  • Serve hot, garnished with coriander leaves.

May 17, 2015


Young Fennel roots - 2
Milk - 2 tbsp
Butter - 2 1/2 tbsp
Grated Parmesan cheese - 2 tbsp


  • Remove any coarse outer leaves and cook the fennel in boiling salted water until just tender, about 20 minutes.
  • Cut vertically into 4 slices and arrange in a shallow ovenproof dish in which half the butter has been melted.
  • Pour the milk over, sprinkle thickly with cheese and dot with remaining butter.
  • Cook in moderately hot oven until golden, about 20 minutes.


Image result for finocchi                                                                                                                         The bulbous root of Florentine fennel is much used in Italian cookery. It has an aniseed flavour and crisp celery like texture and is often eaten at the end of a meal either alone or dressed with oil,salt and pepper. Some times it appears as an antipasto and small quantities are added to give 'bite' to mixed salads. It also cooked, usually in boiling salted water before being sliced and served hot with oil and lemon juice or finished with butter and cheese., pub-6783067284749878, DIRECT, f08c47fec0942fa0