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Showing posts from August, 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  ఉప్పు  కొత్తిమీర - చిన్న కట్ట  నూనె 
తయారీ: 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 బా…


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


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


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.


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  నూనె 
తయారీ: కాకర కాయలు కడిగి సన్నగా చక్రాలు కోసి నూనె లో ఎర్రగా వేయించి పక్కన పెట్టుకోవాలి. చింత పండు నానపెట్టి కొద్దిగా పలుచని రసం …


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.


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.


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’.
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.
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 aroun…


Sesame seeds - 4-5 tbsp
Vinegar - 3 tbsp
Sugar - 1 tbsp
Soy sauce - 3 tbsp


Dry roast sesame seeds on a griddle or tava over medium heat, stirring constantly until light brown in colour.Crush into powder with mortar and pestle or in an blender.Mix with soy sauce, sugar, vinegar. Store in a bottle.Serve with hot or cold  vegetables or meat dishes.This sauce is also served with cooked or raw vegetables. Can be kept in refrigerator for many days.


Fresh, Frozen or canned Crab - 125 gms
Peanut oil - 2 tbsp
Shallots - 6 (roughly chopped)
Fresh ginger - 1/2 tsp (finely grated)
Chicken or fish stock - 8 tbsp
Pepper -  pinch
Corn flour - 2 1/2 tbsp
Cold Water - 1 tbsp 
Fresh bean curd - 8 squares


Drain and flake crab and pick over to remove any bony tissue.Heat the oil in a small pan and gently fry shallots and ginger for a minute or so, stirring, until ginger starts to turn golden and shallots are softened.Add stock, cover and simmer for 3-4 minutes.Add crab meat and heat through.Season with salt and pepper, then stir in corn flour mixed to a smooth cream with water.Stir over medium heat until sauce boils and thickens.Add bean curd, spoon sauce over and heat until just about to come to a boil.Do not overcook.Taste and add salt if necessary, serve at once with rice.


Fish slices - 1 kg (firm fleshed fish should be used)
Turmeric - 1/2 tsp
Chilli powder - 1 tsp
Ginger garlic paste - 1 tbsp
Large onions - 2(sliced)
Rice - 5000 ms
Cardamom - 8
Coves -6
Red chillies - 2 tsp (chopped and seeds removed)
Coriander powder - 2 tsp
Cinnamon stick - 1
Garam  masala - 2 tsp
Salt to taste
Ghee - 185 gms


Melt ghee in frying pan, saute onion until brown, remove.Marinate fish slices with salt, turmeric, chilli  powder and ginger garlic pasteAdd fish slices, fry on each side until brown, remove.Tie cardamom and cloves in a muslin cloth.Bring 2 litres of water to the boil, add rice,salt,chillies, coriander, cinnamon, and the muslin cloth. When the rice is cooked, drain in a colander, remove muslin cloth.In a 2 litre heat proof dish, arrange a layer of rice, then a layer of fish and so on, ending with a layer of rice. Top up with fried onions.Sprinkle garam masala on the top.Cover and cook in a slow oven for 15 to 20 minutes.


Unsweetened chocolate - 125 gm
Granulated sugar - 125 ml
Maple syrup - 1 tbsp
Water -50 ml
Rum - 2 tbsp
Heavy cream - 125 ml
Vanilla ice cream
Chopped walnuts


Place chocolate in stainless steel bowl set over saucepan half filled with boiling water and melt.Remove bowl from heat and set aside.Place sugar, maple syrup and water in saucepan. Bring to boil and continue cooking 2-3 minutes over medium heat.Remove saucepan from heat and let cool slightly.When sugar syrup mixture is luke warm, add rum and mix well.Add melted chocolate and mix well. Slowly pour in cream while whisking constantly.Pour chocolate sauce into bowl and refrigerate until cold.Serve with vanilla ice cream and decorate with chopped walnuts.


Eggs - 2
Castor sugar- 1/3 cup
Finely grated rind of one lemon
Vanilla essence - 1/2 tsp
Melted butter - 2 tbsp
Milk - 2 tbsp
Sifted flour - 1 3/4 cups
Baking powder - 1/2 tsp
Salt - pinch
Oil for deep frying
Icing sugar for dusting


Beat the eggs until frothy, add the sugar gradually and continue beating until thick and light.Add the lemon rind, vanilla, butter and milk and mix well.Sift together the dry ingredients, add to first mixture and mix to form a soft dough.Roll out on a lightly floured board to a thickness of 1/4".If necessary, wrap dough in plastic and chill slightly first.Cut with a pastry wheel or sharp knife into finger-size strips.Heat oil for deep frying and fry strips, a few at a time, until puffed and golden.Drain on absorbent paper and serve sprinkled with icing sugar.


Small raw prawns - 500 gms(shelled and de-veined)
White bread- 6 slices (6 days old)
Onion- 1 -2 (finely chopped)
Garlic clove - 1(finely chopped)
Chilli powder - 1/2 tsp
Paprika - 1 tsp
Tomato sauce- 2 tbsp
Salt - 1 tsp
Oil for deep frying


With a small circular cutter, cut 4 rounds from each slice of bread.Heat oil in wok and deep fry the bread crumbs, a few at a time, until golden brown.Drain on absorbent paper.Pour off oil from wok, leaving about 2 tbsp.Add the onions and garlic to the oil and fry on low heat, stirring frequently, until they are soft and golden.Add the chilli powder, paprika, tomato sauce, salt and cook, stirring, until the mixture is a thick paste.Add the prawns and cook, stirring, until they are done.Cool, then top each piece of bread with prawns.


Tomatoes - 500 gms
Carrot - 1
Mint leaves  -1 tbsp
Coriander leaves -1 tbsp
Barley powder - 2 tsp
Pepper powder - 1/2 tsp
Salt to taste
Butter- 1 tbsp
Water - 2 glasses


Peel and chop carrot into small pieces.Finely chop onion and tomatoes.Cook tomatoes, onion and carrot with 2 glasses of water until soft. Blend and strain the soup.Add barley powder,salt and pepper, mint and coriander leaves.Bring to the boil in low fame for 5 minutes.Serve hot with little butter.


Chicken - 500 gms
Rice wine or Sherry - 1/2 tbsp
Salt - 3/4 tsp
MSG - 1/2 ts
Black pepper - 1/4 tsp
Egg - 1
Corn four - 1 tbsp
Sesame seeds -3 tbsp
Corn flour - 3 tbsp
Oil for frying


Cut the chicken into paper thin slices; add rice wine or sherry, salt, MSG, pepper and 1 tbsp cornflour and mix.Coat chicken pieces with 3 tbsp of corn four and sesame seeds.Deep fry chicken slices for one minute until golden brown; remove, drain and serve.


Egg whites - 4
Salt - 1/4 tsp
Castor sugar - 225 gms
Corn flour - 4 tsp
Vinegar - 2 tsp
Vanilla essence -1/2 tsp
Whipping cream - 300 ml
Fresh or canned fruit of your choice


Whisk egg whites until they stand in stiff peaks. Continue to whisk while adding the sugar a tablespoon at a time.Whisk in the corn flour, Vinegar and vanilla essence.Use the bottom of a large cake tin or plate to draw a circle on a piece of non-stick baking paper.Line a  baking tray with the paper and use the circle as a guide to spread the meringue mixture into a round.Bake in a cool oven (140 C) for about 1 1/4 hours. Allow to cool.Transfer to a large, flat serving plate.Whip the cream until stiff and spread over the pavlova.Top with your choice fruit.


Fresh milk - 5 cups
Sugar - 2 tsp
Rennet - 2 tsp or 1/2 junket tablet


Junkets are milk desserts set with rennet only, without either grain or gelatin.Warm milk to lukewarm; stir in sugar until dissolved.Add rennet; stir.Pour at once to serving dishes; put in warm place to set.Serve with cream, if liked.


Grape juice - 1 cup
Plain yogurt - 1 cup
Ice cubes - 4-5


Place all the ingredients in blender; blend until smooth.This one is frothy and refreshing.Serve at once.


Eggs - 4
Flour -  1 cup
Sugar - 2 tbsp
Milk - 1 cup
Water - 1/4 cup
Melted butter (cooled)- 1 tbsp


Beat eggs in medium mixing bowl. Gradually add flour and sugar alternatively with milk and water, beating until smooth.Beat in melted butter.Refrigerate batter at least one hour before use.Yield 20 to 25 servings


Moong dal - 1 cup
Turnips - 200 gms
Ginger - 3 cm piece
Sugar - 1 1/2 tsp
Coriander powder - 1 tsp
Turmeric- 1/2 tsp
Red chilli powder - 1/2 tsp
Salt to taste

For Talimpu:
Oil - 1 tbsp
Cumin seeds- 1 tsp
Asafoetida -a pinch


Wash the dal and soak in water for 1 hour.Wash and peel the turnips, rinse again and cut into medium chunks.Finely chop the ginger.Cook the dal with all the ingredients except turnips in pressure cooker for 2-3 minutes.Let the pressure go down, add the turnips, and close the lid and cook another 2 minutes, till the turnips are tender but not mushy.Heat the oil, add cumin and asafoetida; fry and pour over the dal.


This is the basic stock used in almost every Japanese recipe and gives this cuisine its distinctive flavour. It has to be carefully made, however. If the ingredients of the dashi are wrongly balanced, it can mar the flavour of the dish, so it is important to learn the art of good dashi making. You ca substitute chicken stock if the thought of seaweed stock is too much for you but you will lose the authentic Japanese flavour.

Water - 6 cups
Ribbon kelp (kombu) - 30 gm
Dried bonito flakes - 30 gms


Wipe the kelp with a clean damp cloth. Place in a saucepan with the cold water and bring slowly to the boil over a medium heat, stirring all the time, so that the kelp releases its flavour into the stock.The minute the stock begins to boil, remove the kelp and discard.If it is left in the stock for longer the taste will be overpowering.Add the dried bonito flakes and bring the stock back to the boil.Remove pan from the heat and allow the bonito flakes to settle to the bottom.Let…


Dashi - 4 cups
Light soy sauce - 1 tsp
Sake -1 tbsp
Corn flour - 1 tbsp
Eggs - 2
Ginger juice -1 tsp


Pour dashi into a saucepan with the soy sauce and sake.Bring to the boil over medium heat.Mix the cornflour with a little water to a smooth paste.Blend into the dashi, stirring all the time.Add beaten eggs slowly, drop by drop, stirring constantly.Pour into warmed serving bowls to which a few drops of ginger juice and leek rings have been added.Serve immediately.