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Showing posts from November, 2015



కావలిసిన వస్తువులు:
మినపప్పు - 250 గ్రా 
పంచదార - 500 గ్రా 
డాల్డా/ నూనె - 500 గ్రా
 రోజ్ ఎసెన్స్ - కొద్దిగా 
దళసరి బట్ట - పావు మీటర్ 
ఆరంజ్ కలర్ - కొద్దిగా 


మినపప్పు ఒక గంట సేపు మాత్రమే నానపెట్టి శుబ్రంగా కడుగుకోవాలి. దీనిని గారెల పిండిలా మెత్తగా, గట్టిగా  రుబ్బుకోవాలి. అందులో   కలర్ వేసి ఒకసారి రుబ్బి  గిన్నిలోకి తీసుకోవాలి. పంచదారలో రెండు గ్లాస్ ల నెలలు పోసి, బాగా తీగ పాకం వచ్చేవరకు కాయాలి. బట్ట తీసుకొని మధ్యలో రంధ్రం చేసి, దాని చుట్టూ దారంతో గట్టిగా కుట్టాలి. పొయ్యి మీద డాల్డా/నూనె వేసి బాగా మరగనిచ్చి బట్టని తడిపి అందులో కొద్దిగా పిండి పెట్టి మరిగే డాల్డాలో ముందర ఒక చక్రం ఆకారంలో చుట్టి దానిమీద దగ్గరదగ్గరగా చిన్న చక్రాలు పిండుతూ జాంగిరిని చుట్టి రెండు వేపులా వేగనిచ్చి తీసి పాకంలో వేసి ఒక నిముషం వుంచి తీసుకోవాలి. ఈవి చాలా రుచిగా ఉంటాయి


Hot milk- 1 cup
Hot, light cream - 1 cup
Hot expresso coffee - 2 tbsp
Rum - 1 tbsp
Granulated sugar - 75 ml
Eggs - 4
Whipped cream


Preheat oven to 180 C.Pour milk, cream and coffee into bowl; whisk together.Add rum and beat with electric beater.Add sugar and continue beating to incorporate.Lightly beat eggs with fork. Pour into bowl containing custard mixture and whisk well until incorporated.Place 6 individual custard dishes in roasting pan and pour in 1" hot water.Fill custard dishes with mixture and bake 40 minutes.Cool before unmolding and refrigerate.Before serving decorate with whipped cream.


Olive oil - 2 tbsp
Mushrooms - 2 cups (quartered)
Capers - 2 tbsp
Parsley - 1 tsp (chopped)
Oregano - 1/2 tsp
Dry red wine Valpolicella - 1/2 cup
Hot light cream - 375 ml
Tomato paste - 2 tbsp
Green onions - 2 (chopped)
Rotini (Twisted pasta) - 375 gms (cooked)
Parmesan cheese - 375 gm (grated)
Salt and pepper to taste


Heat oi in saucepan. Add mushrooms, capers, parsley, oregano, salt and pepper; cook 3-4 minutes over medium heat.Pour in red wine and cook 3 to 4 minutes over high heat.Add cream ad mix well. Stir in tomato paste and onions; cook 3 to 4 minutes over low heat.Correct with seasoning  and serve sauce with pasta. Sprinkle with cheese before serving.


Long grain rice - 1 cup
Tomato paste - 1 tbsp
Tomato juice - 300 ml
Onion - 1 (chopped)
Garlic clove - 1 (chopped)
Parsley - 1 tbsp (chopped)
Tomatoes - 350 gms (chopped)
Parmesan Cheese - 1/2 cup (grated)
Salt and pepper
Olive oil - 1 tbsp


Preheat oven to 180 CHeat oil in ovenproof casserole. Cook onion, garlic and parsley 2 minutes over medium heat.Stir in tomatoes and cook 3 minutes over high heat; season.Mix in rice, tomato paste and juice; bring to boil.Cover and cook 18 minutes in oven.About 5 minutes before rice is cooked, stir in cheese with fork.


Bombai rawa - 250 gms
Urad dal - 150 gms
Salt to taste


Soak urad dal for 2-3 hours. Wash and grind to make idli batter.Wash rawa once and mix in idli batter with salt. Keep aside for one hour for fermentation.Grease idli plates with little ghee and pour batter in plates.Steam cook for 10 -12 minutes until done.Serve hot with chutney.
బొంబాయి రవ్వతో ఇడ్లి 
కావలిసిన వస్తువులు: బొంబాయి రవ్వ - 250 గ్రా  మినపప్పు - 150 గ్రా  ఉప్పు  -  సరిపడా  నెయ్యి 
తయారీ: మినపపప్పు  2-3 గంటలు నానపెట్టి కడిగి మెత్తగా ఇడ్లి పిండిలాగా రుబ్బుకోవాలి. రవ్వ కడిగి ఉప్పు, రవ్వ పిండి మిశ్రమంలో కలిపి ఒక గంట పక్కన పెట్టుకోవాలి. ఇడ్లి ప్లేట్లకు నెయ్యి రాసి సరిపడా పిండి వేసి ఆవిరి మీద ఉడికించుకోవాలి. ఇవి వేడివేడిగా తింటే చాలా రుచిగా ఉంటాయి


White wine  - 142 ml
Garlic clove - 1
Condensed Tomato soup - 250 gms
Cheese - 150 gms (grated)
Eggs - 2
Salt and pepper to taste


Put wine with crushed clove of garlic into a small pan and cook until wine is well reduced.Strain into a bowl and add the condensed soup, grated cheese, beaten eggs and seasoning.Mix well, then return the mixture to rinsed pan and stir over low heat until blended.Do not allow the mixture to boil.To serve, dip pieces of bread on long handled forks into the hot fondue.


Bread crumb pastry
Lemon flovoured jelly - 1/2
Evaporated milk - 1 small can
Grated rind and juice of 1/2 lemon

For Decoration:
Glace cherries
Chocolate vermicelli


Make biscuit crumb pastry and line a deep pie plate.Meanwhile dissolve jelly in 142 ml hot water.Leave in a cool place. When cold, whisk in the evaporated milk, lemon juice and rind.Pour into biscuit case and leave to set.Decorate with glace cherries, angelica and chocolate vermicelli.


Besan - 200 gms
Sambar onions - 250 gms
Cumin seeds - 1 tsp
Salt and chilli powder to taste


Cut top and bottom of the onions then remove the skin.Mix besan, cumin seeds, salt and pepper with sufficient water to make batter.Heat oil in kadai, dip onions in batter and drop in hot oil.Fry until golden.Serve hot with tomato chutney.
సాంబార్ ఉల్లిపాయ బజ్జీలు 
కావలిసిన వస్తువులు: సాంబార్ ఉల్లిపాయలు - 250 గ్రా  సెనగ పిండి - 200 గ్రా  జీలకర్ర - 1 చెంచా  ఉప్పు, కారం - సరిపడా  నూనె 
తయారీ: చిన్న ఉల్లిపాయలు తీసుకొని ఫై పొట్టు తీసుకొని కడిగి పెట్టుకోవాలి. సెనగ పిండి, ఉప్పు, కారం, జీలకర్ర కలిపి అందులో సరిపడా నీళ్ళు పోసి గరిట జారుగా కలుపుకోవాలి. పొయ్యి మీద బాణలి పెట్టి నూనె పోసి కాగిన తరువాత ఉల్లిపాయలు సెనగ పిండిలో ముంచి మరిగే నూనెలో వేయించాలి. వీటిని వేడిగా టమాటో పచ్చడితో తింటే చాలా బాగుంటాయి


Sweet wholemeal biscuits - 150 gms
Butter - 75 gms (melted)


Place biscuits between folded grease proof paper and crush into crumbs with a rolling pin.Put into a bowl. Add the melted butter and bind the crumbs together.Line bottom and sides of deep pie plate or sandwich cake tin with mixture.Leave in a cool place until firm.Other sweet biscuit crumbs or ginger biscuits can be used instead of digestive biscuits.


Orange flavoured jelly - 1 tbsp
Dry sherry - 1 tbsp
Swiss roll - 1
Almonds - 50 gms (chopped)
Double cream - whipped for decorating


Make the jelly as per the instructions of the packet; add the sherry.Cut the Swiss roll in slices.Pour a layer of jelly into the bottom of a plain mould and allow to set.Arrange slices  of swigs roll and a few almonds on the jelly and round the sides of the mould.Pour the remaining jelly into the mould.Add remaining almonds and leave to set.When set, turn on to a serving plate and decorate the top with whipped cream.


Large green peppers - 4
White bread  - 150 gms
Milk - 4 tbsp
Parsley - 1 tbsp (chopped)
Tomato chutney - 2 tbsp
Salt and pepper to taste
Cream cheese or cheese spread - 100 gms


Cut off the tops of the peppers, scoop out core and seeds and wash peppers.Drop into boiling water and cook for 3 minutes.Crumble the bread and soften with milk, mix in the parsley, tomato chutney, seasoning and warmed cream cheese or cheese spread.Fill peppers with this mixture, replace the caps and put into a baking tin with a little water.Cook in a moderately hot oven, 375 F for 30-35 minutes until soft.Serve on a bed of rice and with onion and cheese sauce.


Butter - 100 gms
Sugar - 100 gms
Flour - 200 gms
Baking powder - 2 tsp
Eggs - 2
Grated lemon rind - 1
Milk to mix
Little sugar
Candied pee - few strips


Cream together the butter and sugar until light and fluffy.Sieve flour and baking powder together. Beat eggs.Add eggs and flour alternatively to butter mixture, with lemon rind and enough milk to make a soft consistency.Pour into a greased and floured cake tin; sprinkle a little sugar on top and put a few strips of candied peel.Bake in the centre of a moderate oven, 350 F for one hour.


Mixed cooked vegetables- 500 gms
Cheese sauce - 284 ml
Creamed potatoes - 500 gms
Grated cheese - little
Parsley - chopped to garnish


Mix well drained vegetables with the sauce.Put into a pie dish, cover with creamed potatoes. Put small pieces of butter on top, plus a little grated cheese.Cook for approximately 25 minutes in moderately hot oven, 400 F.Serve garnished with chopped parsley.


Fish - 500 gms
Onion - 2 tsp (chopped)
Butter - 2 tsp
Flour - 6 tsp
Coriander leaves -  few
Salt to taste
Green chillies - 2-3
White pepper - 1/4 tsp
Worcestershire sauce - 4 tsp
Anchoy sauce - 1/2 tsp
Milk - 1/2 cup
Egg yolk - 1
Thick cream - 4 tsp for filling

For garnishing:
Fried onions
Potato fingers
Tomato slices


Steam the fish till tender. Put it on the strainer and then mash it coarsely.Fry onion, green chillies and flour in butter for a few minutes.Add milk and stir till thick.Remove from the fire; mix mashed fish, coriander leaves, salt and  pepper and both the sauces.Keep in the refrigerator.Make a square shape. Whip the cream and then fill it in square shape.  Beat egg yolk with 3 tsp of water and dip the square in egg mixture then coat it with bread crumbs.Fry it in ghee till nicely brown and then decorate with fried onions, potato fingers and tomato.Serve hot with pinju sauce.


Stale leftover slices of bread
Honey diluted with water


Cut slices into strips like potato chips.Dip each into honey syrup and arrange on a greased tray.Bake in a slow oven for 45 minutes till golden brown.These are delicately flavoured, mildly sweet, but deliciously crunchy rusks.


Small clams - 16
Boiling water - 4 cups
Salt - 1/2 tsp
Rice wine or sherry - 3/4 tsp
Soya sauce - 1 tbsp
Lemon slices for garnish


Thoroughly wash clams. Put into boiling water; boil until shells crack.Add salt, wine and soya sauce.Garnish with lemon slices.


Carrots - 6 
Onion - 1/3 cup (finely chopped)
Butter - 5 gms
Thyme - 1/4 tsp
Salt and pepper to taste
Parsley - 1 tbsp (finely chopped)


Peel and cut carrots into 2" sticks or julienne style; place in double boiler.Add onion, butter, thyme, and one tbsp of water; cover.Cook over boiling water 30 minutes or until crisp tender.Season with salt and pepper.Turn into serving dish; sprinkle with parsley.


Cooking apples - 6
Brown sugar - 1/2 cup
Grated rind and juice of one lemon
Bread and butter - 8 (thinly cut slices)


Grease 5 cup charlotte mold with butter.Peel, core and slice apples. Place layer in bottom of mold; sprinkle with brown sugar, lemon rind and lemon juice.Cover with bread and butter. Repeat until dish is full; finish with layer of bread and butter.Cover with greased paper. Bake in 350 F oven 45 to 60 minutes.Turn out of the dish, if desired, and dredge well with sugar before serving.


Channa dal - 2 tbsp
Husked urad dal - 1/2 tbsp
Red chilli powder - 2 tsp
Mustard seeds - 1/4 tsp
Asafoetida -  a pinch
Grated dry coconut - 2 tbsp


Dry roast dals separately on a hot griddle to a little brown. Dry roast mustard seeds.Grind all the ingredients together to make a dry reddish powder.This is sprinkled over idlis along with melted ghee and sambar.


Ingredients:Egg plant 1 (medium) Salt Sesame oil - 1/2 cup
For Walnut Sauce: Walnuts - 1 cup Coriander leaves - 3 tbsp (finely chopped) Cayenne pepper and black pepper to taste Garlic clove - 1 Pinch of salt Vegetable stock - 1 cup White vinegar - 1/4 cup Small onion - 1 (finely chopped)
Method: Slice the eggplant with 1/2" thickness. Sprinkle salt and leave aside for about 30 minutes. Dry well on paper.Heat oil in a pan, add eggplant slices and fry until golden on both sides. Remove drain and cool.To make sauce: Blend walnuts with garlic and salt in blender. Add vegetable stock and vinegar. Mix well.Add onion, coriander leaves and cayenne pepper to taste and mix well.Add extra salt and black pepper to taste.Serve egg plant cold with sauce poured over it.Delicious as appetizer or vegetable dish.

KARUVEPPILAI POONDU KUZHAMBU (Curry leaf and Garlic Curry)

Curry leaves - 50 gms
Onions - 200 gms (chopped)
Garlic - 100 gms
Red chillies - 2
Ginger garlic paste - 1 tsp
Tomatoes - 150 gms
Chilli powder - 1 1/2 tbsp
Coriander powder - 2 tsp
Turmeric- 1/2 tsp
Tamarind pulp - 1 tbsp
Salt to taste
Oil - 2 tbsp
Asafoetida -  a pinch
Urad dal - 1/2 tsp
Mustard seeds - 1/4 tsp
Cumin seeds - 1/4 tsp
Fenugreek seeds - 1/4 tsp


Wash, pat dry and fry curry leaves in oil till crisp. Drain the excess oil. Crush coarsely and keep aside.Heat oil in a pan, add asafoetida, red chillies, mustard, cumin, urad dal, fenugreek seeds and saute till the mustard crackles and the gram turns golden in colour.Add onion and saute til transparent. Add garlic cloves and ginger garlic paste and after one minute , add chopped tomatoes and cook till the liquid reduces.Add chilli powder, coriander powder, salt and turmeric and cook till the raw flavour of the spices is gone.Add tamarind pup and 2 cups of water. Now add crushed curry eaf and cook over low heat.Cook for a few …


Urad dal - 100 gms
Grated coconut - 6 tbsp
Dry red chillies - 8-10 or as per taste
Tamarind - 10 gms
Salt to taste
Turmeric - 1/4 tsp
Coriander leaves - bunch
Oil - 1 tbsp


Heat the oil, fry red chillies and urad dal till the aroma comes.Grind fried items along with other ingredients to make smooth chutney. Add water if necessary.Remove and serve with Idli's.


Fresh raspberries or strawberries - 2 cups
Water - 2 tbsp
Sugar - 2 tbsp
Lemon juice - 1/2
Arrowroot or cornstarch - 1 tsp
Cold water - 1 tbsp


Wash berries; place in small saucepan with 2 tbsp water, sugar and lemon juice.Simmer together gently 5 minutes; press through fine sieve. Return to clean saucepan; thicken with arrowroot dissolved in cold water. Chill before serving.


Bread slices (half or one inch thick) - 8-10
Sifted confectioners sugar - 1 cup
Cinnamon powder - 1 1/2 tsp
Eggs - 2
Sherry - 2 tbsp


Cut 2 circles from each bread slice with 2 1/4 inch round cookie cutter or as desired.Sift sugar and cinnamon together; set aside.Place eggs in bowl, beat with mixer until fluffy. Strain eggs. Stir in sherry.Dip each bread in egg mixture.Deep fry until lightly browned each side. Watch carefully; Torrijas brown quickly.Remove from oil with slotted spoon. Drain on absorbent paper.Coat well with sugar mixture. Serve immediately.


Milk - 2 1/2 cups
Potato flour - 1 tbsp
Vanilla extract - 1 tsp
Eggs - 3 (separated)


Make paste with small amount of milk and potato flour.Combine remaining milk and vanilla in top of double boiler; bring to boiling.Stir in paste until smooth. Stir in sugar until well mixed.Beat egg yolks thoroughly; stir in small amount of hot mixture. Return egg mixture to double boiler; cook, stirring constantly, until sauce is smooth.Remove from heat; let cool to lukewarm.Beat egg whites until stiff peaks form. Fold 1/3 of egg whites into custard until thoroughly blended; carefully fold in remaining egg whites.Chill until ready to serve.


Butter - 150 gms
Castor sugar  -100 gms
Plain four - 200 gms
Egg - 1 (beaten)]
Vanilla essence - few drops


Cream the butter, add the sugar gradually, and cream together until light.Add the essence and the beaten egg. Then stir in the sifted flour lightly. Place the mixture in a pastry forcing bag with a large rose nozzle.Lightly butter a baking sheet. pipe the mixture on the sheet in short lengths side by side, touching so that they form a long strip 1 1/2" wide. The lines of piping go across the width of the strip.Chill in refrigerator.Bake in a moderate oven for 20 minutes, or until pale golden brown.Cut into biscuits while still warm.


Carrots - 2
Onion - 1
Extra French mustard
Parsley and chives (chopped) or chopped fennel and parsley or chopped tarragon and parsley


Pee and grate carrots. Finely chop onion.Mix carrots, onion, vinaigrette and extra mustard to taste.Fold in a couple of tablespoons of chopped herbs, that give an extra flavour to the salad.Chill until required. Drain off surplus liquid, and serve carrots with some freshly chopped herbs on top.


Garlic  - 50 gms
Onions - 2
Coriander leaves - small bunch
Pepper powder - 1 tsp
Sour lime - 1
Salt to taste
Ghee - 2 tbsp


Separate the garlic pods into flakes and remove the paper like white skin from cloves.Boil the garlic cloves, mash into a paste with the reverse of a spoon.Chop the coriander leaves and onions very finely.Heat ghee and fry onions until they stick to the pan, remove from flame.Add garlic paste, chopped coriander, pepper powder, salt and juice of lemon. Mix well.Transfer to bowl.This chutney goes well with idlis, dosas and could be used as filling for sandwiches.It keeps good for 2 days.


Onions - 2 (finely chopped)
Sour curd - 1 cup
Coriander leaves - 1 tbsp (finely chopped)
Salt to taste

For Talimpu:
Oil - 2 tsp
Mustard seeds - 1/4 tsp
Urad dal - 1/2 tsp
Dry red chillies - 2 
Curry leaves - few


Break the red chilies into small bits, discard the seeds.Heat the oil; add mustard, urad dal, red chillies and curry leaves.Fry till mustard crackles.Whip the curd, add onions, coriander leaves and salt. Mix well.Pour talimpu over curd mixture. Mix well.Put it in the fridge and serve chilled.


Ginger - 150 gms
Red chilli powder - 2 tsp
Brown sugar - 2 tsp
Tamarind - medium lemon size ball
Curry leaves -  few
Urad dal - 1 tsp
Mustard seeds - 1/6 tsp
Oil - 4 tsp
Salt to taste


Scrape skin from ginger. Remove seeds from tamarind.Grind together the ginger, red chilli powder,sugar, tamarind and salt into a thick paste.Remove; wash the grinding stone with 1/2 cup of water and add it to the ground paste.Heat oil in a pan, add mustard, urad dal, curry leaves and allow it to splutter.Add ground mixture with liquid and simmer for 10 minutes.Serve hot or cold.


Peppers - 4 (medium size)
Cooked rice - 200 gms
Garlic clove - 1
Black olives - 100 gms
Anchovy fillets - 1 small can
Condensed tomato soup - 1 small can
Salt and pepper


Remove tops from each pepper. Scoop out seeds, put flesh into a pan of cold water and bring to the boil.Drain and stand peppers in an ovenproof dish.Mix rice, crushed garlic, chopped olives and chopped anchovies together. Season well and fill each pepper with the mixture. Top each with a whole anchovy fillet.Dilute soup with half a tin of water and pour around the peppers. Cover dish with a tight fitting lid or piece of foil and bake in centre of preheated oven for 15 minutes.


Butter - 150 gms
Castor sugar - 150 gms
Eggs - 3 (lightly beaten
Self raising flour - 150 gms

For the coffee syrup:
Sugar - 200 gms
Water - 360 ml
Brandy or rum - 1-2 tbsp (optional)
Coffee essence - 3 tbsp

For the decoration:
Double cream - 240 ml
Vanilla essence - few drops
Walnut halves 


Grease an 8" cake tin and line base with a circle of greased grease proof paper.Cream butter and sugar together until light and creamy.Gradually beat in eggs, adding one tablespoon of flour with the last addition of egg. Fold in remaining flour.Turn into prepared tin and bake in a fairly hot oven for 45-50 minutes.Make the coffee syrup by dissolving sugar in water over a low heat. Boil until syrupy.Remove from heat, add brandy or rum and coffee essence.Stand cake on a deep serving plate, pierce all over with a skewer and pour over coffee mixture. Leave to soak for at least 12 hours.Whip cream and a few drops of vanilla essence until just stiff.Cover top and sides with cream and decorate …


Tuna fish - 7 oz can
Condensed mushroom soup - 10 oz
White bread crumbs - 25 gms
Butter - 50 gms
Few mushrooms 
Parsley spring - 1


Drain fish and flake.Heat soup in small pan, add fish and cook for 2-3 minutes.Pour mixture into baking dish. Sprinkle with bread crumbs and dot with half the butter. Grill for 5 minutes or until golden brown.Meanwhile, melt the remaining butter in a small pan.Wash the mushrooms, add to the butter and cook gently for minutes.Garnish along with parsley.


Shortcrust pastry - 150 gms
Milk powder - 25 gms
Egg white for brushing
Eggs - 2
Vanilla essence - 1/2 tsp
Sugar - 1 tbsp
Nutmeg - 1/2 tsp


Roll out pastry to fit a 7" flan tin. Line the tin and brush base with a little egg white.Place the pastry and prick it and bake in hot oven for 10 minutes.Stir milk powder in 225 m of water. Add eggs, vanilla essence and sugar. Beat well until smooth.Pour into prepared pastry case and sprinkle with nutmeg.Bake in centre of very moderate oven for 40 minutes or until firm.Cool, remove rig and serve flan very cold.


Maida - 500 gms
Ghee - 2 tbsp
Sugar - 2 tsp
Salt - 1 tsp
Yeast - 1 tbsp
Eggs - 4 (well beaten)
Warm milk - 1 cup


Cream together the ghee and sugar. Add yeast and 3 well beaten eggs.Sieve the flour and salt. Pour the creamed ghee on the flour and knead well with warm milk into a very smooth dough.Keep the dough in warm place, so it rise to double its size.Knead again and give any shape and size to the rolls before placing them on a greased tray to bake.Leave enough space between the rolls, as they double their size while baking.For a glazed top, brush them with a well beaten egg.Bake in a moderate hot oven for 30 minutes.