August 31, 2015


Roasted channa dal - 250 gms
Banana flowers - 2
Fresh coconut - 1/2 (grated)
Potatoes - 2
Green chillies -10-12 or as per taste
Salt to taste
Coriander leaves - small bunch (chopped)
Oil for frying


  • Coarsely grind channa dal.
  • Boil, peel and mash potatoes.
  • Finely chop banana flowers and wash 4-5 times.Boil them for few minutes. Drain and keep aside.
  • Finely chop green chillies and coriander leaves.
  • Now mix all the ingredients and 1 tbsp of oil to make vada's.
  • Heat oil and deep fry vada's few at a time until golden.
  • Serve hot.
                                                   అరటి  పువ్వు  వడలు 

కావలిసిన వస్తువులు:
వేయించిన సెనగ పప్పు - 250 గ్రా 
అరటి పువ్వులు - 2
పచ్చి కొబ్బరి - 1/2 (తురిమినది)
బంగాళా దుంపలు - 2
పచ్చి మిరపకాయలు - 10 లేదా సరిపడా 
కొత్తిమీర - చిన్న కట్ట 

  • సెనగ పప్పు  కొద్దిగా బరకగా పట్టుకోవాలి. 
  • బంగాళా దుంపలు ఉడికించి, చెక్కు తీసి ,మెత్తగా మెదుపుకోవాలి. 
  • అరటి పువ్వులు సన్నగా  తరిగి 4-5 సార్లు కడిగి కొద్దిగా ఉడికించుకోవాలి. నీళ్ళు వంచి పక్కన పెట్టుకోవాలి. 
  • ఇప్పుడు  అన్ని కలిపి ముద్దగా చేసుకోవాలి. 
  • నూనె బాగా కాగిన తరువాత కొద్దిగా తీసుకొని వడలగా వత్తుకొని ఎర్రగా వేయుంచుకోవాలి. 
  • వీటిని వేడిగా తింటే బాగుంటాయి


Hot chicken stock - 900 ml
Ripe avocados - 2
Lemon juice - 1 tbsp
Onion powder - 1 tsp
Salt - 1/2-1 tsp


  • Pour chicken stock into a bowl and cover with a plate. Heat for 4 1/2 minutes at high powder.
  • Meanwhile halve avocados, remove flesh and mash very finely with lemon juice and onion powder. Alternatively, work to a puree in a blender or food processor.
  • Whisk into soup with salt. Cover and reheat for 3 minutes at high powder.
  • Pour into warm bowls and serve immediately.


Dry red chilies - 175 gms
Coriander seeds - 100 gms
Cumin seeds - 50 gms
poppy seeds - 50 gms
Turmeric - 1 tbsp


  • Dry roast all the ingredients except turmeric and grind them to make powder.
  • Store in airtight container and use it for both vegetarian and non vegetarian dishes.


Raw matured jack fruit - 2 cups (peeled and diced into small pieces)
Malt vinegar - 2 cups
Chilli powder - 2 tbsp
Green chillies- 6 (finely sliced)
Ginger garlic paste - 1 tbsp
Cinnamon, cardamom, cloves, nutmeg powder - 1 tsp
Mustard powder - 1 tbsp
Sugar - 2 tsp
Asafoetida -1/2 tsp
Salt to taste
Gingelly oil - 1 cup


  • Soak jack fruit pieces in a jar with the salt and malt vinegar for 48 hours.
  • Drain and keep aside.
  • Heat oi; fry the green chilies, ginger garlic paste, chili and mustard powders, spices and asafoetida till aroma comes.
  • Add jack fruit pieces, sugar and more salt, if necessary.
  • Remove from heat after five minutes.
  • It can be serve with rice or chapati.


Barley - 1 tbsp
Water - 1 litre


  • Boil barley in water for 8-10 minutes or till the barley cooked.
  • Strain and serve with little sugar or salt or lemon juice.
  • It is a best medicine for urinary track infection and also for weight reduction.


Black cumin seeds - 7 gms
Brown cardamom - 28 gms
Cinnamon - 7 gms
Cloves - 7 gms
Mace - 3 blades
Nutmeg - 1/8 th
Black pepper - 7 gms


  • Grind the above ingredients together, sieve ad store in an air-tight bottle.

August 27, 2015


Bitter gourd - 250 gms
Tamarind - lemon size
Jaggery -  as per taste
Salt to taste
Turmeric - 1/4 tsp
Curry leaves - few
Green chillies - 4 (chopped)
Red chillies -3-4 (broken)
Fenugreek seeds - 1/4 tsp
Mustard, cumin seeds - 1/4 tsp
Oil for frying


  • Cut bitter gourds into thin round slices.
  • Heat oil and deep fry gourd slices till crispy.
  • Extract thin juice from tamarind. Stir jaggery, salt, turmeric, curry eaves in juice.
  • Heat 1 tsp of oil, add red chillies, fenugreek, cumin, mustard and green chillies. Allow them to crackle.
  • Pour tamarind juice then add fried slices. Cook for few seconds.
  • Remove from flame.
  • Serve with rice.
                                            కాకరకాయ పచ్చి పులుసు 

కావలిసిన వస్తువులు:
కాకర కాయలు - 250 గ్రా 
చింత పండు - నిమ్మకాయ అంత 
బెల్లం - సరిపడా 
ఉప్పు - సరిపడా 
పసుపు - 1/4 tsp 
కరివేపాకు - కొద్దిగా 
పచ్చి మిరపకాయలు - 4
ఎండు మిరపకాయలు - 4
మెంతులు - 1/4 tsp 
ఆవాలు, జీలకర్ర - 1/4 tsp 

  • కాకర కాయలు కడిగి సన్నగా చక్రాలు కోసి నూనె లో ఎర్రగా వేయించి పక్కన పెట్టుకోవాలి. 
  • చింత పండు నానపెట్టి కొద్దిగా పలుచని రసం తీసుకొని అందులో పసుపు, ఉప్పు, బెల్లం, కరివేపాకు  వేసి పక్కన పెట్టుకోవాలి. 
  • కొద్దిగా నూనె తీసుకొని ఎండు మిర్చి, మెంతులు, ఆవాలు, జీలకర్ర, పచ్చి మిర్చి వేసి వేగిన తరువాత చింత పండు పులుసు వెయ్యాలి. 
  • అందులో కాకరకాయ ముక్కలు వేసి దించి వెయ్యాలి. 
  • ఇది అన్నం లోకి బాగుంటుంది


Ripe mangoes - 1600 gms
Granulated sugar - 250 ml
Water - 150 m
White rum - 3 tbsp
Lime juice - 3


  • Peel mangoes and slice off flesh from pits. Puree fruit in food processor and transfer to bowl.
  • Place sugar and water in small saucepan;cook 5 minutes over high heat.
  • Remove saucepan from heat and let syrup cool.
  • Add syrup, rum and lime juice to mango puree in bowl; mix well.
  • Freeze until almost set then beat once and freeze again.

August 26, 2015


Butter - 100 gms
Honey - 4 tbsp
Soft brown sugar- 50 gm
Muesli -225 gms
Dried apricots - 50 gms (chopped)


  • Melt the butter, honey and sugar in a saucepan. 
  • Stir in the muesli and chopped apricots.
  • Spread the mixture in Swiss roll tin. 
  • Smooth the top and bake in a moderate oven (180C) for 20-25 minutes until golden.
  • Allow to cool in the tin for 10 minutes before cutting into the bars and transferring to a wire rack.


Red pumpkin - 500 gm
Potato - 1 (boiled and grated)
Roasted gram flour - 2 tsp
Oil- 1 tbsp
Panch poran masala -1 tsp
Roasted cumin powder -1/2 tsp
Asafoetida -  a pinch
red chilli flakes - 1/2 tsp
Chat masala - 1/2 tsp
Coriander powder - 1/2 tsp
Salt to taste


  • Peel and grate the pumpkin.
  • Heat oil, add panch poran masala, grated pumpkin, asafoetida and shallow fry till golden brown.
  •  Remove from the flame and let it cool.
  • When cool, add gram flour, potato, cumin powder, chilli flakes, chaat masala, salt and coriander powder.
  • Make 8 small balls and flatten each into a tikki.
  • Heat oil in a non-stick pan and shallow fry till golden brown on both sides.
  • Serve hot with chutney.


Coriander seeds -1 tbsp
pepper corns -1/2 tbsp
Aniseed- 1/2 tbsp
Cumin seeds- 1/2 tbsp
Dried red chilli- 1/2 tbsp
Cloves - 1/2 tbsp
Nutmeg- 1/2 tbsp
Mace- 1/2 tbsp
Cinnamon- 1/2 tbsp
Cardamom - 1/2 tbsp


  • Dry roast all the ingredients and grind them to make powder.


Capers - 1 tbsp
Garlic clove - 1
Shallot -1
Fresh parsley - 50 gm
Salt and pepper
olive oil-3-4 tbsp
Lemon juice - 1 1/2 tbsp


  • Drain the capers and peel the garlic and shallot.
  • Pass the capers, garlic clove, shallot and parsley through a mouli grater or electric blender.
  • If you do not have these chop the ingredients very finely.
  • Put into a basin, add salt and pepper to taste and mix in the olive oil and lemon juice as for french dressing.
  • The sauce should be fairly thick.

August 25, 2015



Image result for all spice
Fruit of the pimento tree. The dried spice is dark reddish brown, called all spice, because its flavor and aroma are reminiscent of a combination of pepper and coves with a touch of cinnamon and nutmeg. It keeps well in an airtight jar and should be ground as needed. It grows mainly in Jamaica and Mexico but available all over the world. Good substitute for all spice is Indian ‘Garam masala’.

Image result for agar agar
Used as a jelly, thickening agent, also used in ice-cream to prevent crystallization of sugar syrup. Commonly used in China and Asian countries. Should be soaked in hot water, until tender before use. When used for setting or thickening allow agar agar to dissolve in hot water gradually. Also known as china grass.

Image result for bamboo shoots
In North-East India it is used commonly in food. Fresh shoots are available in market like vegetables all over North- East. Out of hundreds of tropical and sub tropical varieties of bamboo al over the world. 160 varieties grow in Asia. Shoots grown around the base of the plant. Canned or dried shoots are available all over the country. If using fresh, then remove outer layer, soak in cold water, then slice and boil before use. Canned bamboo shoots should be rinsed well before use. Will keep fresh in refrigerator for several days. Keep changing the water. In North-East India every home makes dry bamboo shoots and picked bamboo shoots known as ‘Kho-Ri-Cha’ and this is stored for the whole year. Bamboo leaves are also used for cooking.

Image result for coriander
A green herb with distinctive aromatic quality. There are two types of coriander; the other one with little large leaves. Both the corianders are available all over. The second type is known as Man-Coriander. The former one is available all over the world.

Image result for five spice powder
Grind together 25 gms cloves, 20 gms star anise, 1.25 gms pepper, 2 large pieces dry orange peel, 15 gms cinnamon to make a powder.

There are two more types of five spices used in China.
25 gms garlic, 20 gms cinnamon, 15 gms pepper, 15 gms fennel, 20 gms star anise. Ground together, but this wil have a strong flavor and aroma.

25 gms star anise,20 gms cinnamon, 20 gms cardamom, 20 gms cloves, 20 gms fennel. Grind together.

All five spice powders are to be ground just before use. It can be added to dishes which are cooked or sprinkled over finished dishes or mixed into meat or fish marinades.

Image result for ginger
Chinese are known to have used ginger for cooking food over 2000 years. It is a most vital ingredient to achieve the true Chinese taste.

Image result for lotus leaves
Dried or fresh lotus eaves impart a pleasant distinctive aroma to the foods cooked in them.

Image result for lotus roots
Fresh lotus roots are available all over India. Canned and dried roots are also available in market. If using dry, soak them before use. Used for soups, vegetable dishes and also used with fish or meat, snacks and desserts.

Image result for lotus seed
Used fresh or dried for decoration and stuffing- chopped, boiled or mashed. Highly nutritious.

Image result for red soybean paste
A reddish brown color; very thick and smooth. Made with ground red soya beans. Used as a filling for various types of steamed dumplings. Dim Sim and Chinese sweet dishes.

Image result for soybean flour noodles
Often known as cellophane noodles. They are transparent and expand when soaked in hot water. Do not soak for long or they become tough.

Image result for soybean sprout
These sprouts are valued in China for thousands of years as a rich source of protein and other nutrients. Best for use when they are small, not more than 2” long pods. Avoid using canned sprouts. Must be eaten fresh.

Image result for sweet soybean paste
Made from fermented yellow soya beans. Dark brown puree type. Used in various ways. While using, salt and flour are added, sometimes sugar and spice for sweet dishes. Also vinegar, garlic paste, chilli paste, sesame oil can be added if you are using for barbeque dishes.

Image result for sweet lotus seed paste
Lotus seeds are cooked made into a paste. Add Sugar and cinnamon powder; can be used instead of sweet soybean paste for Chinese buns, cookies, cakes as filling.

Image result for sesame seed paste
White sesame seeds are ground to a paste. Add a little sesame oil. Used commonly for Chinese cooking.

Image result for sesame sauce
Take ¾ cup ground sesame paste. Mix some water, vinegar, soya sauce to make a pouring consistency. Excellent for poultry, meat and casserole dishes.  Also can be used as dip.

Image result for shrimp paste
Used as dip or spread. Ground paste and pickled shrimps are available in jars.

Image result for sharks fin
Very high source of gelatin protein. Chinese use this to prevent Osteoporosis (brittle bone disease).  They believe, it is wise to eat gelatin protein after the age of 35. Available in market ready for use. Needs soaking, blanching and lengthy cooking to turn them into gelatinous consistency.  The fins are taken from various types of sharks and best quality of dried fin comes in long filaments, and lower quality in odd pieces. Whole fin is the most expensive.  Available all over the world.

Image result for star anise
Star shaped seeds. Cultivated all over South- East Asia.  Both fruit and plant are used for herbal medicine. Crush before using. Used commonly in Chinese cooking, particularly with poultry, roast meat, fish dishes. Also used for flavouring drinks and preserved foods. Star Anise is included in the ancient ‘pents’ so pharmacopoeia’.
Also mentioned in Chinese mythology often as a symbol of long life and helps digestion.

Image result for taro
Used as a substitute for fish and meat. Can also be used boiled, steamed, deep fried and baked. Cantonese eat them on full moon day and at the mid autumn festival. Simply boil and remove skin, and use for cooking meat, fish, duck, etc. In North-East India, the stems are used as vegetable after keeping them overnight in moonlight and outer skin from the stem removed. Also used for medicine. In Gujarat the leaves are used for making ‘patral’. Small varieties are available all over India but medium and large varieties are available in Orient and North-East India. Large Taros are more than one foot in length and medium bulbs are big as sweet limes. If you are cutting them raw without boiling, then it is advisable to rub little oil in your palm to avoid itching.

Image result for tofu
Soya bean curd is one of the many by-products of the soya bean. Widely used by vegetarians in the East as meat and fish substitute. Rich in protein and many other vital nutrients. Can be made at home. It is commercially available in India in blocks, slices, plain, smoked and spiced. Smoked Tofu is a specialty of Szechwan.

Image result for bean milk skin
Made from the thin layer that forms on boiled bean milk. It is commercially supplied in China. This is the main ingredient used for making all snack and meat dishes for the vegetarian. It is specially made for the monks. Rich in protein, calcium, phosphorus and is also thought to posses creative properties for coughs.

Image result for fermented tofu
This is known as soybean cheese. Colour is red or white, with a very strong flavor. Made by mixing, salt, rice, wine (Lao-Jin), sugar and spices and left to ferment and ripen for several months. Used as added ingredients in Chinese cooking for boiled rice, meat, fish, poultry and vegetable dishes.  Also as meat substitute as it highly nutritious and is rich in vegetable protein. Tofu remains fresh in the refrigerator if kept in cold water but change the water every day.

Image result for water chestnuts
Black in colour, it grows in water. It has to be boiled and skin removed before using. Many varieties are available all over the world. Canned water chestnuts are less crisp. Used with vegetables, for fillings, desserts and to thicken sauce.

(Source: ‘The Flavours of China’ by Purobi Babbar), pub-6783067284749878, DIRECT, f08c47fec0942fa0