January 29, 2016


Onions - 250 gms
Spring onions - 1 bunch
Green chillies - 4
Turmeric - 1/2 tsp
Red chilli powder - 1 tsp
Salt to taste
Milk - 1/2 cup
Mustard seeds - 1/4 tsp
Cumin seeds - 1/4 tsp
Channa dal - 1/2 tsp
Curry leaves - few
Oil - 1 tbsp


  • Finely chop onions, green chillies and spring onions.
  • Heat oil in kadai, add channa dal, mustard and cumin seeds, curry leaves and allow them to fry.
  • Add chopped onions, green chillies and spring onions; saute for a while.
  • Add salt, turmeric, chilli powder and 1/2 cup of water.
  • Close the lid and cook in low flame till the spring onions are tender and water is evaporated.
  • Add milk and another 2-3 minutes.
  • Serve with rice or chapati.

January 28, 2016


Eggs - 6
Cauliflower - 300 gms
Garlic cloves - 2 (finely chopped)
Spring onions - 2 (finely chopped)
Parsley - 1 tbsp (finely chopped)
Baking soda- 1/2 tsp
Salt and pepper to taste
Oil - 3 tbsp


  • Break the cauliflower into florets and boil in salted water until cooked and crisp. Drain and finely chop.
  • Heat 1 tbsp of oil in a frying pan and add the garlic and onions. Stir the cauliflower and set aside.
  • In a bowl, beat the eggs; add baking soda, salt and pepper.Beat well.
  • Add cauliflower mix and chopped parsley. Mix well.
  • Heat the remaining oil i  a pan and pour the egg mixture and let the omelette cook slowly until the downside is lightly brown and slightly crisp at the edges.
  • Turn it over and cook the other side for about 2-3 minutes.
  • Cut into wedges and serve hot cold. 


Macaroni - 500 gms
Margarine - 50 gms
Flour - 50 gms
Milk - 750 ml
Tabasco sauce - 2 tsp
Tomato puree - 2 tbsp
Cheese - 250 gms (grated)
Salt and pepper
Bacon - 200 gms (chopped and fried)


  • Preheat oven to moderate, 350 F.
  • Cook macaroni i boiling salted water for about 10 minutes.
  • Meanwhile, make a sauce by melting margarine and adding flour.Stir in milk gradually, add Tabasco, tomato puree, 150 gms of cheese, and seasoning.
  • Drain macaroni and add to sauce in pan.
  • Add fried bacon pieces and mix well.
  • Place in an ovenproof dish, sprinkle with remaining grated cheese and bake in centre of oven for about 30 minutes.


Gelatine - 12 gm
Boiling water - 250 ml
Castor sugar - 6 gm
Salt - 1/2 tsp
Tarragon vinegar - 2 tbsp
Lemon juice - 2 tbsp


  • Dissolve gelatine in boiling water. Add all other ingredients.
  • Leave to cool and thicken.
  • Use as required either before or after it has set as the recipe demands.


Mutton - 1 kg
Ghee/ Oil - 1/2 cup
Onions - 4 (finely sliced)
Curd - 1 cup
Coriander powder - 1 tbsp
Cloves - 5
Cardamoms - 5
Cinnamon stick -2
Ginger garlic paste - 1 1/2 tbsp
Red chillies -10
Turmeric - 1/2 tsp
Salt to taste
Tomato - 1 (chopped)
Lime juice to taste


  • Cut mutton into pieces.
  • Heat ghee/ oil and fry half of the onions till lightly browned.
  • Add mutton and stir fry till well browned.
  • Add curd, coriander powder, cloves, cardamom, cinnamon and water.
  • Close the lid and cook till the mutton is almost tender.
  • Add ginger garlic paste, tomato, red chillies, salt, turmeric and rest of the onions.
  • simmer together on very low heat till the mutton is done.
  • Switch off the flame and before serving add lemon juice.


Wheat flour or Ragi flour - 400 gms
Jaggery - 125 gms
Coconut - 1/4 (grated)
Cardamom powder - 1/4 tsp


  • Dissolve the jaggery in 250 ml of water and bring to boil.
  • When it begins to boil, add grated coconut.Cook for a while until the coconut becomes soft.
  • Add wheat flour, mix well without lumps, and remove from fire.
  • Add cardamom powder. Allow the dough to cool.
  • Then knead it well, and make lemon size balls.Dip the fingers in ghee and press the balls into roti.
  • Heat the flat pan, pour little ghee and cook the roti both sides by adding more ghee.
  • Cook all the roti's in the same way.

January 27, 2016


Potatoes - 250 gms 
Green chutney - 1 cup
Lemon juice - 1 tbsp
Black salt - 1/4 tsp
Chilli powder - 1/4 tsp


  • Boil, peel and cut potatoes into small cubes.
  • Put them in a bowl, add other ingredients and mix well.
  • Serve.


Banana - 1
Peaches - 4
Apples - 2
Strawberries - 7
Nutmeg powder - pinch
Ice cubes


  • Slice peaches. Peel and chop apples, banana.
  • Place all the ingredients in a blender; puree until smooth.
  • Add crushed ice and churn once again in  a blender
  • Pour into a glass and sprinkle nutmeg on top.
  • Serve chilled.


Milk - 3 1/2 cups
Castor sugar - 60 gms
Eggs - 3
Egg yolks - 2
Almonds - 1 tbsp (ground)
Rose water - 1 tbsp
Nutmeg powder - pinch
Cardamom powder - pinch


  • Combine milk and sugar in a saucepan, simmer over low heat until reduced to half, cool slightly.
  • Lightly beat eggs and egg yolks together, add milk mixture, almonds and rose water. Stir until combined.
  • Pour into a 1 1/2 litre ovenproof dish, sprinkle with nutmeg and cardamom.
  • Place dish in a pan of hot water, bake in moderate oven for 45 minutes or until custard is set.


Raspberries - 1 can (200 gms)
Raspberry jelly - 1 packet
Evaporated milk - 1/2 large can


  • Drain raspberries and dissolve jelly in juice over a low heat.
  • Sieve raspberries or put in a blender.
  • Add to jelly and allow to cool.
  • Chill evaporated milk and whisk till thick.
  • Add to jelly.
  • Pour into a mould and chill till set.


Cooked chicken - 100 gms
Apple - 1
Potato - 1 (boiled, peeled)
Lemon juice - 1
Cheese - 100 gms (diced)
Cabbage - 1/2 cup(shredded)
Mixed pickles - 1 tbsp
Soured cream or natural yogurt - 125 gms


  • Dice potato. Peel and dice apple.Stir in apple juice and mix with chicken.
  • Add cheese and cabbage.
  • Stir in  mixed pickles.
  • Chill.
  • Serve top with spoons of soured cream or yogurt


Prawns - 1 cup(big size and cleaned)
Ginger garlic paste - 1 tsp
Chilli powder - 1 tsp
Turmeric - 1/2 tsp
Sugar - 1 tsp
Salt to taste
Vinegar - 1 tsp or 
Lemon juice - 2 tsp
Egg - 1
Maida - 2 tbsp
Corn flour - 2 tbsp
Oil for deep fry


  • Marinate prawns with ginger garlic paste,sugar, salt, turmeric, chilli powder and vinegar or lemon juice for 1 hour.
  • Sprinkle corn flour and maida on prawns mixture. Mix well.
  • Beat egg and keep aside.
  • Heat oil in a pan, dip each prawn in beaten egg and drop in hot oil.
  • Fry till golden brown.
  • Serve with tomato ketch up.

                 కాక్టెయిల్ ప్రాన్స్ 

కావలిసిన వస్తువులు:
పెద్ద రొయ్యలు - 1 కప్(పెద్దవి, శుబ్రం చేసినవి)
 అల్లం వెల్లుల్లి ముద్ద - 1 చెంచా 
కారం - 1 చెంచా 
ఉప్పు - సరిపడా 
పసుపు - 1/2 చెంచా 
పంచదార - 1 చెంచా 
నిమ్మ రసం - 2 చెంచాలు 
మైదా - 2 tbsp 
మొక్క జొన్న పిండి - 2 tbsp 
గుడ్డు - 1

తయారీ :
  • రొయ్యలు, అల్లం వెల్లులి ముద్దా,  కారం ,పసుపు, పంచదార, ఉప్పు, నిమ్మరసం కలిపి ఒక గంట నానా పెట్టుకోవాలి. 
  • నానిన రొయ్యాలలో మైదా, మొక్క జొన్న పిండి వేసి బాగా కలుపుకోవాలి. 
  • గుడ్డు గిలకోట్టుకోవాలి. నూనె వేడి చేసి రొయ్యలు గుడ్డులో ముంచి నూనెలో వేయుంచుకోవాలి. 
  • వీటిని వేడిగా కెచప్ తో సర్వ్ చెయ్యాలి

January 25, 2016


Peach brandy - 1 1/2 ounces
White creme de cacao - 1/2 ounce
Heavy cream - 1 tbsp


  • Shake vigorously with crushed ice.
  • Strain into an old-fashioned glass and garnish with a peach slice.

January 23, 2016


Asparagus spears - 20
Egg yolk - 1
Light soy sauce - 1 tbsp
Mirin - 1 tsp


  • Pare the asparagus stems.
  • Steam for about 4-5 minutes or until tender but still firm.
  • Remove and plunge into a bowl of iced water.
  • Drain and pat dry with absorbent paper.
  • Beat the egg yolk with the soy sauce and mirin.
  • Place the asparagus in a serving bowl and pour egg mixture over.
  • Toss well so all the vegetable is covered.
  • Serve immediately as a side dish.


All purpose flour - 4 cups
Butter - 1 cup
Sugar - 1 3/4 cups
Eggs - 2
Toasted sesame seeds - 2/3 cup
Baking powder - 2 tsp
Salt - 1/2 tsp
Water - 1/4 cup

  • Mix butter, sugar, and eggs until fluffy.
  • Stir in 1/3 cup of the sesame seeds.
  • Bled dry ingredients; add alternatively with water to sugar mixture.
  • Chill dough until stiff enough to roll , 1-2 hours.
  • Heat on lightly floured board into rectangle 1/8" thick.
  • Cut dough into strips. Press one entire side of each strip into dish containing the remaining sesame seeds.
  • Loop one end over at right angle to the other, making bow knot effect.
  • Place on lightly greased baking  sheet.
  • Bake 8-10 minutes, or until lightly browned.                                                                                                  


Apple brandy - 1/2 ounce
Bourbon whisky - 1 1/2 ounces
Grenadine syrup -3 drops
Peppermint schnapps- 1/2 tsp
Lemon juice - 1 tsp


  • Shake vigorously with ice cubes and strain into a cocktail glass.


Cabbage - 250 gms
Green chillies - 4 no.s (finely chopped)
Crushed Ginger - a small piece
Red Chilli powder-1/2 tsp
Turmeric - 1/4 tsp
Baking soda - 1/4 tsp
Cumin powder- 1/4 tsp
Mustard seeds - 1/2 tsp
Salt to taste
Onion - 1 (chopped)
Coriander leaves - small bunch (chopped)
Oil -2 tbsp
Bengal gram flour
Water as much required


  • Mix cabbage, green chilli, ginger, onion, coriander leaves, chilli powder, turmeric,soda and salt to taste.
  • Adding gram flour and water to make a thick batter.
  • Spread this batter on a thali and stream  for 15-20 minutes.
  • Remove from the heat and cut the dhokla into small pieces.
  • Heat oil i a pan; add mustard seeds, cumin seeds; allow them to crackle.
  • Pour this oil on the dhoklas.
  • Serve hot.


Creamy curd - 2 1/2 cups
Sweetened condensed milk - 1 tin


  • Beat the curd till smooth and blended.
  • Add the condensed milk, stirring and folding to blend well with the curd, and pour into a heatproof serving bowl.
  • Cover the bowl tightly.
  • Put about 3 cm of water in the pressure cooker, and place the curd mixture bowl.
  • Cook under pressure for 10 minutes.
  • To test, pierce with a knife. It should come out clean.
  • Let it cool, and put it in the fridge to chill.


Vanilla ice cream -2 litres
Eggs - 2
Bread crumbs packed
Milk - 1/4 cup
Oil for deep frying

Caramel Sauce:
Butter- 60 gms
Cream - 1/2 cup
Corn flour - 1 tbsp
Brown sugar - 1 cup
Grand marnier or Cointreau - 3 tbsp
Cream - 1/2 cup


  • It is important when making these ice-cream balls to have everything as cold as possible.
  • Ice cream must be very hard and should be a good quality full cream ice cream.
  • Put a scone tray into freezer before starting to make the ice cream balls, so it is very cold.
  • Remove ice cream container from freezer, scoop ice cream into balls with ice cream scoop, put on to prepared tray, return to freezer until hard.
  • Working very quickly, coat one or two ice cream balls lightly in flour, dip in combined beaten eggs and milk, then coat firmly with bread crumbs.
  • Place immediately o tray i freezer, repeat with remaining ice cream balls , working as above.
  • Freeze the ice cream balls until very hard, then repeat egg and bread crumbing to give firm coating.
  • They can now left for several days until you wish to serve them.
  • To fry, place ice cream balls two at a time, into deep hot oil, fry for 30 seconds or until golden brown, place on absorbent paper.Serve immediately with hot caramel sauce.
Caramel sauce:
  • Put butter and sugar into pan, stir over heat until butter has melted, add combined remaining ingredients, stir over low heat until sugar dissolves, increase heat, bring to boil.
  • Reduce heat, simmer three minutes, stirring constantly.


Flour - 5 tbsp
Sliced blanched almonds- 3/4 cup
Egg whites - 3
Confectioner's sugar - 1 cup+3 tbsp 
Butter - 1/4 cup


  • Cream the butter in a bowl with an electric mixer for 2-3 minutes.
  • Mix 1 cup of sugar with the flour in a mixing bowl, and with the mixer on low speed, slowly add to the butter.
  • Slowly add the egg whites and continue beating for about 2 minutes, until the mixture is completely smooth.
  • Cover the bowl with the plastic wrap and refrigerate for at least one hour to allow the mixer to firm up.
  • Preheat the oven to 400. Lightly butter a baking sheet.
  • Use a coffee cup or glass about 3" in diameter as a mold, invert it onto the cookie sheet and trace a circle in the butter.
  • Cover the sheet with as many circles as possible, spacing them about 1 1/2" apart.
  • Spoon 1 tbsp of batter into the centre of each circle, spreading the batter out with the back of a spoon to form a very thin layer that covers the circle.
  • Top each circle with a few almonds and lightly sprinkle with the remaining 3 tbsp of sugar.
  • Bake in the oven for about 3-4 minutes, or until a 1/2" border around the edge of the cookies turns brown.
  • Remove the cookies from the oven,and while they are still hot, lift them with a spatula, and transfer to rest over a rolling pin or bottle, smooth side down, to form U shapes.
  • If the cookies have hardened and cooled too much to shape, return them to the oven for 30 seconds, or until they are warm enough to be flexible.
  • After shaping, let the tuiles cool completely and carefully remove from the rolling pin or bottle.


Raspberries - 500 gms
Egg whites - 4
Castor sugar - 225 gms
Fresh double cream -300 ml (lightly whipped)

To Garnish:
Fresh double cream - 150 ml
Few whole fresh or frozen raspberries


  • Puree the raspberries in a blender, then pass them through a nylon sieve.
  • Beat the egg whites until stiff, then slowly beat in the sugar, a spoonful at a time.
  • Beat in the raspberry puree, then fold in the cream.
  • Pour the mixture into a freezer proof bowl or souffle dish.
  • Open freeze until solid, then wrap in cling film and over wrap in aluminium foil or a freezer bag.
  • Thaw in wrappings for one hour in the refrigerator.
  • Unwrap and decorate with rosettes of whipped cream and whole raspberries.

January 22, 2016


Orange rind - 2 tbsp (coarsely grated)
Water - 1/2 cup
Sugar - 1/4 cup
Butter - 1/2 cup
Sugar - 1 cup
Sherry - 1 tbsp
All purpose flour - 1 1/4 cup
Baking powder - 1 tbsp
Salt - 1/2 tsp


  • Heat oven to 375 F.
  • Blend orange rind, water, and 1/4 cup of sugar in saucepan; boil gently over medium heat 10-15 minutes, until mixture is thin syrup consistency. 
  • Add enough water to make 1/4 cup syrup.
  • Cream butter, 1 cup sugar and sherry until fluffy.
  • Sieve all purpose flour, salt and baking powder.
  • Stir syrup then dry ingredients into creamed mixture; mix thoroughly.
  • Roll in 1" balls.
  • Place 2" apart on lightly greased baking sheet.
  • Flatten with bottom of greased glass dipped in sugar.
  • Bake about 8 minutes.


Large clams - 12
Light soy sauce - 2 tbsp
White miso - 2 tbsp
Sake - 1/2 cup
Salt - 1 tsp
Sugar - 1 tsp


  • Clean the clams and remove from their shells.
  • Clean and scrub the shells and retain for serving.
  • Place the soy sauce, miso, sake, salt and sugar i a bowl and mix until well combined.
  • Place the mixture in a saucepan and bring to the boil over a medium heat.
  • Dip the clams into this sauce, then thread onto bamboo kebab sticks.
  • Keep sauce warm over a low heat while you grill the clams under a medium heat, about 2 minutes each side.
  • Remove clams from skewers and serve in their shells with the marinade as a dipping sauce.


Hilsa Fish - 1/2 kg(cleaned)
Onions - 3 (sliced)
Ginger - 1.5 cm (sliced)
Bay leaves - 4
Peppercorns - 12
Coriander seeds -1 tbsp
Garlic cloves - 3
Salt to taste
Water - 1 litre
Long grained rice - 100 gms
Eggs - 2 (boiled)
Onions - 3 (finely sliced)
Oil - 2 tbsp


  • Boil the first nine ingredients on slow fire till fish is tender.
  • Remove fish pieces and strain and retain liquid. Throw residue.
  • Heat oil and fry the finely chopped onion till crisp and golden. Remove and keep these for garnish.
  • Add washed and drained rice to the same oil and fry for 3-4 minutes.
  • Pour in fish stock and enough water to cook the rice.
  • When all the water is absorbed and rice is cooked, add hilsa pieces.
  • Mix carefully and keep on very low fire for 10 minutes.
  • Serve hot garnished with sliced eggs and fried onions.


Cooked rice - 1 cup
Fresh yeast - 15 gms or
Active dry yeast - 2 tsp
Warm water - 1/2 cup
Eggs - 2
Sugar - 1/2 cup
Plain flour - 1/2 cup
Salt - 1/2 tsp
Freshly grated nutmeg - 1 tsp
Vanilla essence- 1 tsp
Oil for deep frying
Icing sugar for sprinkling


  • Sprinkle yeast over warm water in a bowl, leave to soften, then dissolve by stirring.
  • Mash the rice with a fork and mix with the yeast.
  • It does not matter if all the rice grains are not mashed- if rice is soft boiled a light mashing is all that is needed. Cover and leave overnight.
  • Next day, beat eggs until frothy and add to rice mixture together with sugar.
  • Sift the flour, salt and spice together and mix in, add vanilla and stir well.
  • Heat oil in a wok to a depth of at least 5 cm and when hot drop the mixture into the oil by teaspoonfuls.
  • Do not cook too many at a time.
  • Fry until golden brown, spooning the hot oil over and turning to cook both sides.
  • Drain on absorbent paper.
  • Serve warm, dusted with icing sugar.


Ripe bitter gourd - 250 gms
Tamarind - 200 gms
Jaggery - 150 gms
Dry red chillies -70 gms
Dry coconut - 50 gms
Salt - 1 tbsp
Turmeric - 1/2 tsp
Garlic cloves - 6
Cumin seeds - 1/2 tsp
Oil - 1 tbsp

For Talimpu:
Oil - 2 tbsp
Mustard seeds - 1/2 tsp
Curry leaves - few


  • Wash and cut bitter gourd into pieces.
  • Heat oil in a pan, add gourd pieces and cook in low flame till they are tender.
  • Remove from the flame and let it warm.
  • Grind all the ingredients together to make chutney.
  • Taste for seasoning; add salt if necessary.
  • Heat oil for talimpu; add mustard and curry leaves; allow them to crackle.
  • Switch off the flame. Stir the chutney in the same kadai.
  • Serve with rice.

        పండు కాకరకాయలతో పచ్చడి 

కావలిసిన వస్తువులు:
పండు కాకర కాయలు : 250 గ్రా 
చింత పండు - 200 గ్రా 
బెల్లం - 150 గ్రా 
ఎండు మిరపకాయలు - 70 గ్రా 
ఉప్పు - 1 చెంచా 
పసుపు - 1/2 tsp 
ఎండు కొబ్బరి - 50 గ్రా 
నూనె - 1 చెంచా 

నూనె - 2 చెంచాలు 
ఆవాలు - 1/2 tsp 
కరివేపాకు - కొద్దిగా 

  • కాకర కాయలు కడిగి ముక్కలు కోసి 1 చెంచా నూనె బాణలిలో పోసి కాగిన తరువాత వేయున్చుకోవాలి. 
  • ముక్కలు వేగిన తరువాత దించి కొద్దిగా చల్లరిన  తరువాత అన్ని కలిపి మెత్తగా రుబ్బుకోవాలి. 
  • తాలింపుకు నూనె వేడి చేసి ఆవాలు, కరివేపాకు వేసి వేగిన తరువాత సెగ తీసేసి అందులో పచ్చడి వేసి బాగా కలుపుకోవాలి. 
  • ఇది అన్నంలోకి బాగుంటుంది. 

January 21, 2016


  1. Excessive bleeding of the nose can be stopped by placing a piece of newspaper over the nose.
  2. When there is bleeding through the nose, extract juice out of the kernel of the mango seeds and let in a few drops of this juice into the nostrils.
  3. To get cured of nose bleeding, mix 1/2 gram of alum with a little sugar candy and eat it 2-3 times a day. This will also help to stop bleeding through the mouth, urine or stools.
  4. For bleeding from the nose, drop juice of pomegranate flowers into the nose.
  5. To get rid of any foul or offensive smell emanating out of the nose, finely powder a few  dry tulasi leaves and snuff in this powder through the nostrils.
  6. For a running nose: When making tea add 2 cloves, one cardamom, 1/4 tsp dried ginger powder and 2 tulasi leaves while boiling the water.
  7. To stop constant or ceaseless flow of water out of the nose, let into the nostrils the juice extracted out of garika grass.
  8. Many of the diseases of the nose can be cured or prevented by daily drawing in cold water through the nostrils and letting it out through he mouth.
  9. To get relief from a blocked nose, dip one end of a piece of dry turmeric in til oil and ignite it. When it begins to emit smoke, carefully inhale the smoke slowly, but deeply through the nose. Repeat several times.
  10. For a stuffed nose, eat raw onions twice a day.


Butter - 1 cup
Sugar - 1 cup
Egg - 1 (separated)
All purpose flour - 2 cups
Cinnamon - 1/2 tsp
Water - 1 tbsp
Walnuts - 1/2 cup (very finely chopped)


  • Heat oven to 350.
  • Lightly grease a jelly roll pan.
  • Mix butter, sugar, and egg yolk.
  • Blend flour with cinnamon; stir into butter mixture.
  • Pat into pan. Beat water and egg white until frothy; brush over dough; sprinkle with nuts.
  • Bake 20-25 minutes, or until very lightly browned.
  • Cut immediately into finger like strips.


Bouquet Garni is simply bunch of fresh or dried herbs tied together and used mainly in soups, stock and stews.

Fresh parsley -4-5 sprigs
Fresh thyme- 1 sprig
Dried bay leaf - 1
Celery stalk - 3"
Fresh basil - 1 sprig
Fresh tarragon - 1 sprig
Fresh rosemary -1 sprig
Fresh cilantro -1 sprig
Leek leaf - 1 (optional)


  • Bunch the herbs and celery neatly and tie securely with the leek leaf or kitchen twine.
  • Use as directed.


Bittersweet chocolate - 225 gms (chopped into very small pieces)
Water - 1 1/2 cups
Sugar - 1/2 cup + 1 tbsp


  • Combine the water and sugar in a saucepan and stir once.
  • Bring to a boil and immediately remove from the heat.
  • Add the chocolate pieces to the sugar syrup without stirring.
  • Cover and let cool for 10 minutes.
  • Gently stir the mixture until smooth.
  • Refrigerate for about one hour, until thoroughly chilled.
  • Pour the mixture unto the container of an ice cream maker and freeze according to the instructions.
  • Serve in chilled wine glasses.


Brandy - 40 ml
Lemon juice - 25 ml
Maple syrup - 1 tsp


  • Shake vigorously with ice cubes and strain into a cocktail glass.
  • Garnish with an orange slice and a maraschino cherry.


Butter - 50 gms
Flour - 50 gms
Milk - 600 ml
Cheddar or any hard cheese - 175 gms (grated)
Salt and freshly ground pepper
Macaroni - 100 gms
Dried bread crumbs - 25 gms

To Garnish:
Butter - 15 gms (cut into small pieces)


  • Melt the butter in a saucepan, add the flour and cook over a very low heat for a few minutes until the mixture turns quite liquid, stirring constantly.
  • Add the milk very slowly, a cupful at a time, and stir until smooth before adding any  more.
  • Bring to the boil, stirring, then lower the heat and simmer until the sauce thickens. 
  • Add all but 2 tbsp of cheese. Stir until it has melted, then remove from the heat, season to taste and leave to cool.
  • Cook the macaroni as per the instructions o the packet in plenty of boiling salted water until just tender.
  • Drain, rinse in cold water and drain again.
  • Butter a oven proof baking dish; put in a layer of the macaroni and pour over a thick layer of the sauce. Repeat and finish with a layer of sauce.
  • Mix the remaining cheese with bread crumbs and sprinkle on top.
  • Bake in a hot oven 200 C for 1 hour or until heated through and bubbling.
  • Serve hot, straight from the cooking dish, accompanied by green salad.


Chicken fillets - 500 gms
Light soy sauce - 2/3 cup
Mirin - 2/3 cup
Sake -2 tbsp


  • Wash the chicken and pat dry with absorbent paper. Cut into bite sized pieces.
  • Skewer onto kebab sticks.
  • Mix the soy sauce, mirin and sake in a saucepan.
  • Bring to the boil, reduce heat and allow to cool.
  • Place the chicken kebabs onto a grill and brush with the sauce.
  • Grill under a medium heat for 3 minutes. Turn them over and brush with more sauce.
  • Cook for a further 3 minutes.
  • Brush with sauce again ad cook for a few minutes more on both sides until golden brown and cooked through.
  • Serve immediately with the marinade as a dipping sauce.

January 20, 2016


Beaten Rice (Poha) - 2 cups
Eggs - 4
Green chillies - 6
Turmeric - 1/2 tsp
Ghee- 2 tbsp
Salt to taste


  • Wash the beaten rice and remove from water at once.
  • Break eggs, add turmeric and salt. Chop the green chillies and add to the mixture, beat until it becomes frothy.
  • Add the beaten rice. Mix well with the salt to taste.
  • Now make a big unbroken thick plantain leaf, put the mixture in the centre fold the four sides of the leaf one over the other to form packet. 
  • Put a big vessel with 3/4 of it filled with water.
  • On flame, place the flat perforated plate on top and place the prepared leaf packet on it.
  • Cover it with a rimmed plate which cover the perforated lid well and will not allow the steam to escape.
  • Steam for 20 minutes. Remove gently, lift the bundle open out the plantain leaf and drop the tamale into a serving plate.
  • Serve hot with ghee.

January 19, 2016


Cooked rice - 1 1/2 cups
Ghee - 2 tbsp
Large onion - 1 (finely chopped)
Green chillies - 3
Ginger - 1 piece
Mint leaves - 1/4 cup
Fresh coconut - 1/4
Cinnamon - 3 cm piece
Cloves -3
Green cardamoms - 5
Lemon juice - 2 tbsp
Potatoes -2 (boiled and sliced)
Salt to taste


  • Grind green chillies, ginger, mint leaves and coconut to a fine paste.
  • Powder cinnamon, cloves and green cardamom.
  • Heat ghee in a broad pan, add onions and fry till they are translucent, add ground paste and fry till fragrant.cook on a very low heat till rice is fully heated. Add lemon juice and mix well.
  • Serve hot.

             మని భాత్ 

కావలిసిన వస్తువులు:
అన్నం - 1 1/2 cups 
నెయ్యి - 2 tbsp 
ఉల్లిపాయ - 1 (సన్నగా తరిగినది)
పచ్చి మిరప కాయలు - 2
అల్లం - చిన్న ముక్క 
పుదినా - 1/4 cup 
కొబ్బరి - 1/4
దాల్చిన చెక్క - 3 cm 
ఏలకులు - 5
లవంగాలు - 3
నిమ్మ రసం - 2 tbsp 
బంగాళా దుంపలు - 2 (ఉడికించి చిన్న ముక్కలు)

  • పచ్చి మిర్చి, అల్లం, పుదినా,కొబ్బరి కలిపి మెత్తగా రుబ్బుకోవాలి. లవంగాలు, ఏలకులు, దాల్చిన చెక్క కలిపి పొడి చేసుకోవాలి. 
  • బాణలిలో నెయ్యి వేసి, ఉల్లిపాయలు వేయుంచుకొని అందులో రుబ్బిన మిశ్రమం వేసి వేయున్చుకోవాలి. 
  • అందులో మసాలా పొడి, అన్నం, బంగాళా దుంపలు వేసి సన్నని సెగ మీద అన్నం వేడి అయ్యేవరకు వేయుంచుకోవాలి. 
  • నిమ్మ రసం వేసి బాగా కలిపి వేడిగా వడ్డించాలి 


Whole breasts of lamb - 2
Water - 1 litre
Onions - 3 
Carrots - 3 (peeled)
Pearly barley - 50 gms
Parsnips - 2 (peeled and diced)
Salt and freshly ground pepper
Freshly chopped parsley - 1 tbsp


  • Put the breasts of lamb into a large saucepan,a dd the water and bring gently to the boil. Skim any scum that rises to the surface.
  • Add one onion, one carrot and the pearl barley and simmer for 1 1/2 hours or until the meat is tender and almost falls off the bones.
  • Remove the meat from the pan and discard the onion and carrot.
  • Dice the remaining onions ad carrots and add to the pan with the parsnips.
  • Season to taste and simmer for another 20-25 minutes or until the vegetables are tender.
  • Meanwhile, when the meat is cool enough to handle, strip it off the bones and return the meat to the pan.
  • Remove from the heat, taste for seasoning and leave to cool.
  • Chill overnight in the refrigerator, then skim off and discard all the fat on the surface.
  • Before serving,Reheat gently on top of the stove for 30-40 minutes, stirring occasionally.
  • Taste for seasoning, the sprinkle with the parsley.


Potatoes - 1 kg (boiled for 10 minutes, drained, cooled and peeled)
Gruyere cheese - 50 gms (grated)
Butter - 75 gms
Onion - 1 (peeled and finely chopped)
Salt and freshly ground black pepper
Few parsley springs


  • Grate the potatoes into a mixing bowl, using the coarse side of the grater.
  • Stir in the grated cheese, then set aside.
  • Melt 1 tbsp of the butter in a frying pan and, when foaming, add the onion.
  • Fry gently until soft and golden, then add the onion to the potato and cheese mixture.
  • Add salt and pepper to taste.
  • Clean the frying pan and line it with a piece of aluminium foil. 
  • Shape potato mixture into a circle in the foil.
  • Invert a serving platter over the potato cake and turn out.


Carrots - 4 (scraped)
French beans - 175 gms
Okra- 100 gms
Fresh sprouts - 100 gms
Cauliflower - 100 gms
Sesame seeds - 50 gms
Vegetable oil- 2 tbsp
Onion - 1 (peeled and sliced)


  • Cook the carrots in boiling salted water for about 7-8 minutes, then remove from the pan and leave to cool.
  • Cook the remaining vegetables separately in boiling salted water, allowing about 3 minutes for each vegetable. They should remain crunchy. Leave to cool.
  • Put the sesame seeds in a small heavy frying pan and fry over dry heat until roasted, shaking the pan constantly. Remove from pan and set aside.
  • Add oil to the pan, heat gently, then fry the onion until golden crisp. Remove the onion from the pan and drain on a kitchen paper towel. Reserve one tbsp of oil.
  • Slice the carrots into thin matchstick strips.
  • Slice the beans and okra into 1/2" pieces.
  • Arrange the vegetables in a separately long serving dish.
  • Stir a pinch of salt into the reserved oil; drizzle over the vegetables.
  • Then sprinkle over the sesame seeds and fried onion.
  • Serve cold or chilled.

January 18, 2016


Mutton - 500 gms (cut into pieces)
Curd - 1 1/2 cups
Gram flour - 2 tsp
Oil - 2 tbsp
Dry red chillies - 3
Cloves - 4
Whole black pepper - 1/2 tsp
Black cardamom - 4
Cinnamon powder - 1/4 tsp
Cumin seeds - 1 tbsp
Fenugreek seeds - 12-15
Bay leaves - 2
Turmeric - 1/2 tsp
Asafoetida - 1/4 - 1/2 tsp
Red chilli powder - 1/2 tsp
Coriander leaves- 1 tbsp (chopped)
Salt to taste


  • Wash and drain the meat. Beat the curd till smooth and blended. Mix the gram flour with 1/2 cup of water to a runny paste, and blend with the curd.
  • Heat the oil in pressure cooker, add the red chillies and fry for 1-2 minutes, till they turn plump and black.
  • Take the cooker off the heat and let it cool for 1-2 minutes.
  • Add the whole spices and bay leaves, return the cooker to medium flame and fry for a minute or so till the spices aroma comes out.
  • Add the meat, stir well, and cook over medium heat stirring often, till the meat has dried and is beginning to turn brown, about 15-20 minutes.
  • Take the cooker off the heat again, and allow it to cool a little. Add the curd and gram flour mixture, stir well to blend all the ingredients, return to the heat and bring to the boil slowly, stirring often.
  • Sprinkle the spice powders and salt.
  • Stir well and cook under pressure for 8-10 minutes, till it is nearly tender.
  • When the pressure goes down, open the cooker and continue cooking for another 10-15 minutes, stirring occasionally, till the meat is well done.
  • Garnish with chopped coriander leaves.


Chicken stock - 8 cups
Dried shrimps - 1/2 cup (soaked overnight)
Chinese Mushrooms - 6 (soaked and finely sliced)
Cucumbers -2
Ham - 125 gms (finely shredded)
Soy sauce - 1 tbsp
Green ginger -2 cm (finely chopped)
Dry sherry - 2 tbsp
Salt to taste


  • Peel and cut cucumbers lengthwise, scoop out seeds and cut into fine slices.
  • Place stock, soy, salt and ginger in a saucepan, bring to boil, add mushrooms and shrimp.
  • Simmer 30 minutes, add cucumber and cook a further 5 minutes.
  • Check seasoning, add ham just before serving.


Dashi - 1 cup
Sake - 4 tbsp
Sugar - 2 tbsp
Onion - 1
Light soy sauce - 4 tbsp
Rump steak - 250 gms (thinly sliced)
Eggs - 4
Short grain rice - 4 cups (cooked)
Shallots - 4 (finely chopped)
Nori seaweed - 1 sheet


  • In a heavy based fry pan blend dashi, sake, soy sauce, sugar and thinly sliced onion.
  • Place over a medium heat and bring slowly to the boil.
  • Add the steak and cook until the meat loses its pink colour, about 2-3 minutes.
  • Add the beaten eggs and cook for 2-3 minutes until the eggs are set.
  • Divide the rice among four warmed serving bowls and arrange a quarter of the egg and steak mixture over the top.
  • Sprinkle shallots and toasted, crumbled nori over the top.

January 11, 2016


Butter - 125 gms
Black treacle - 175 gms
Golden syrup - 50 gms
Dark brown sugar - 125 gms
Milk - 6 tbsp
Eggs - 2 (lightly beaten)
Flour - 225 gms
Large pinch of salt
Baking soda- 1 tsp
Ground ginger - 1 tbsp
Cinnamon powder - 1 tsp
Blanched almonds -  25 gms (flaked)


  • Melt the butter, treacle, syrup ad brown sugar in a small saucepan over gentle heat, stirring until well blended.
  • Remove from the heat and leave to cool a little, then bled in the milk and eggs.
  • Sift the flour into a bowl with the salt, soda, ginger and cinnamon, then pour the contents of the pan slowly into the centre and beat with a wooden spoon until the batter is smooth.
  • Grease a 20 cm cake tin and line with greased grease proof paper.
  • Pour in the batter. Sprinkle with the flaked almonds.
  • Bake in a warm oven (160 C) for one hour or until a skewer inserted in centre of cake comes out clean.
  • Remove from pan, leave to cool for 10 minutes, then turn out onto a wire rack and leave to cool completely.


Dry gin - 50 ml
Dry vermouth - 6 ml


  • Shake vigorously with ice cubes and strain into a cocktail glass.
  • Garnish with a cocktail onion.

January 08, 2016


Onion - 1(finely chopped)
Jerusalem  artichokes - 700 gms (chopped)
Chicken stock - 600 ml
Salt and freshly ground pepper
Scallops - 250 gms (removed from the shells and cleaned)
White wine - 75 ml
Water - 75 ml
Butter for frying

To Finish:
Milk - 150 ml
Fresh single cream - 2 tbsp
Freshly chopped parsley - 1 tbsp


  • Melt a knob of butter in a large saucepan.  Add the onion and artichokes, cover with a lid and cook gently for 5 minutes. 
  • Stir in the stock and season to taste.
  • Half cover with a lid and simmer for 20-25 minutes or until the artichokes are tender. Remove from heat, leave to cool slightly, then puree in an blender.
  • Poach the scallops in the white wine and water for 2-4 minutes until they are just tender. Remove from the heat.
  • Slice the scallops thinly and add to the soup with their cooking liquid. Taste for seasoning, then leave to cool.
  • Before serving, reheat the soup very gently with the milk in a heavy saucepan, stirring occasionally.
  • Do not let the soup boil, or the scallops will become tough.
  • Taste for seasoning, stir in cream then pour hot soup into individual bowls. Sprinkle with parsley.


Onions - 2-3
Large tomato - 1 or
Curd - 1 cup
Shelled green peas - 1 1/2 cups
Keema - 500 gms
Oil- 2 tbsp
Cinnamon - 2 sticks
Cardamom - 3
Cumin seeds - 1/2 tsp
Ginger garlic paste - 2 tsp
Chilli powder - 2 tsp
Turmeric - 1/2 tsp
Coriander powder - 1 tbsp
Garam masala - 1/2 tsp
Bay leaves - 2
Salt to taste
Coriander leaves - small bunch


  • Finely chop onions and tomato if using.
  • Heat oil i pressure cooker, add bay leaves, cinnamon, cardamom and cumin seeds. Allow them to splutter.
  • Add the onions, stir fry them on high flame till golden. Add the ginger garlic paste, tomato or curd, spice powders and fry till the oil separates, stirring all the time.
  • Add the keema and salt, stir well to mix, lower the heat, cover and cook for a few minutes till the mince gives out its juices.. Cook on high flame, stirring till it dries and turns brown.
  • Add water and close the lid. Cook on high flame for 3 whistles and one whistle in low flame.
  • When the pressure goes down, add the green peas and water if necessary, and simmer till the green peas are tender.

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