February 29, 2016


Unblanched almonds - 5 cups (grated)
Unsweetened chocolate - 100 gms (grated)
Sugar - 2 1/2 cups
Ground cinnamon - 1 tsp
Kirsch - 1 tbsp
Egg whites - 4


  • Thoroughly blend almonds and chocolate with a mixture of sugar and cinnamon. Drizzle with kirsch.
  • Beat the egg whites until stiff, not dry, peaks are formed. Blend into nut mixture. Chill thoroughly.
  • Roll a fourth of the mixture at a time 1/2" thick on a lightly sugared surface.Cut with  1 1/4" round cutter. Place on lightly greased cookie sheets.
  • Bake at 300 F 15 minutes.
  • Cool on wire rack.

February 28, 2016


Peaches - 3 (peeled and pitted)
Lemon juice
Low fat buttermilk - 1/3 cup
Sugar - 2-4 tsp or to taste


  • Cut peaches into about 3/4" chunks.
  • Dip peach chunks in lemon juice to coat, then set slightly apart in a single layer in a shallow metal pan.
  • Cover pan and freeze until fruit is solid.
  • With a wide spatula, slide peach chunks from pan into freezer containers; return to freezer until ready to use.
  • To prepare smoothie, use 1 1/2 cups of the frozen peaches.
  • Let peaches stand at room temperature until slightly softened (about 5 minutes).
  • Pour buttermilk into a blender. With motor running, add peach chunks, a few at a time. (keep top of blender covered to prevent splashing); whirl until mixture is slushy. Blend in sugar.
  • Pour into a glass and serve at once.


Poha - 200 gms (soaked for 5 minutes and drained)
Peanuts - 125 gms
Onion - 1 (finely chopped)
Potato - 1 (boiled, peeled and chopped)
Salt to taste
Green chillies - 5-6
Turmeric- 1/2 tsp
Lemon juice - 1 tsp
Coriander leaves- 1 tbsp (chopped)
Oil - 1 tbsp
Mustard seeds - 1/2 tsp


  • Heat oil  in a pan; add mustard and allow it to crackle.
  • Add peanuts, onion, green chillies and fry o medium flame for 2-3 minutes.
  • Add potato, poha, salt and turmeric.
  • Stir fry on low flame till evenly mixed.
  • Switch off the flame and mix in lemon juice and coriander leaves.
  • Serve hot.


Butter - 1 tbsp (melted)
Lime juice - 1/4 cup
Rum or water - 1/3 cup
Grated lime peel - 1/2 tsp
Honey - 3 tbsp
Firm ripe papayas - 2 (medium size)
Vanilla low fat frozen yogurt - 2 cups


  • In a 9 by 13" baking dish, stir together butter, lime juice, rum or water, lime pee and honey.
  • Cut unpeeled papayas in half lengthwise; scoop out and discard seeds.
  • Place papaya halves, cut side down, in honey mixture.
  • Bake in a 375 oven until papayas are heated through and sauce is beginning to bubble (about 15 minutes).
  • Carefully transfer hot papaya haves, cut side up, to individual plates; let stand for about 5 minutes.
  • Meanwhile, stir pan juices in baking dish to blend; pour into a small pitcher.
  • Fill each papaya half with small scoops of froze yogurt, offer pan juices to pour over sundaes to taste.


Quick cooking rolled oats - 250 gms
Brown sugar - 50 gms
Walnuts - 150 gms (finely chopped)
Butter - 100 gms (melted)


  • Toast rolled oats in a large shallow pan in the oven at 180 C.
  • Combine with brown sugar and walnuts; add melted butter. Mix well.
  • Press mixture firmly into the pie plate to a thickness of 0.5 cm.
  • Bake until lightly browned.

February 27, 2016


Chicken stock - 1 litre
Large langoustines - 6-8 (shelled and chopped)
Fresh Straw mushrooms - 150 gms(sliced)
Galangal or ginger - 4 cm
Kaffir lime leaves - 3
Lemongrass stalks - 3
Small chillies - 3 (red and green)
Kaffir lime juice - 3 tbsp
Fish sauce - 1/2 tbsp
Fresh coriander 
Coriander roots - 3-4 (optional)


  • Wash and chop the galangal and lemongrass. 
  • In a saucepan, bring the chicken stock to the boil with the galangal, kaffir lime leaves, chopped coriander roots and lemongrass.
  • Cook over a medium heat for about 15 minutes.
  • Next add the langoustines, the mushrooms and chillies and cook for 3 more minutes.
  • Add lime juice and fish sauce to taste, and finally, serve the soup garnished with fresh coriander.


Chicken livers - 400 gms (washed, drained and cut in half)
Whole water chestnuts - 160 gms (drained)
Bacon - 225 gms
Soy sauce  - 1/2 cup
Garlic clove - 1 small 
Hot dried red chilli - 1 (crushed)
Fresh ginger root - 6 thin slices


  • Fold each piece of liver around a water chestnut, wrap with a half slice bacon, and carefully fasten with wooden picks or bamboo skewers.
  • Mix together the soy sauce, garlic, chilli, and ginger.
  • Marinate the chicken liver bundles in this sauce for several hours, turning occasionally.
  • Then place the appetizers on a rack in a shallow pan and broil 5-7 minutes, turning once.
  • Serve hot.


Celery cabbage 1 (large head) 
or White cabbage - 1 (small)
Green onions ad tops - 4
Garlic pod - 1 (miced)
Dried red chilli - 1 (crushed)
Fresh ginger root - 1 tsp (grated)


  • Cut cabbage in pieces 1" long and 1" wide. Sprinkle 2 tbsp salt on, mix well, and let stand 15 minutes.
  • Cut green onions and tops in 1 1/2" lengths, then cut lengthwise i thin slices.
  • Wash salted cabbage three times with cold water; add the onion, garlic, chilli, ginger, 1 tbsp of salt, ad enough water to cover; mix well.
  • Cover and let it stand for a few days.
  • Taste mixture every day. When it is acid enough, cover and refrigerate up to 2 weeks.

February 24, 2016


Thick lamb chops- 6 (well trimmed of fat)
Yoghurt - 1 cup
Onions - 1 cup (finely chopped)
Garlic - 2 tbsp (finely chopped)
Butter - 120 gms
Ginger root - 1 tbsp (finely chopped)
Cashew nuts - 1/2 cup
Poppy seeds - 2 tsp
Cloves - 3
Cardamom seeds - 1/8 tsp
Bay leaves - 2 (crushed)
Cardamom powder - 3/4 tsp
Black pepper - 2 tsp
Cinnamon powder - 1/4 tsp
Cloves - 1/4 tsp
Salt to taste

For Garnishing:
Chopped fresh coriander


  • Plce clarified butter in a large heavy skillet over medium high heat. 
  • Fry the onions, garlic, and ginger, stirring constantly, for about 5 minutes, or until onions are golden brown. Remove pan from heat.
  • Remove onions, garlic, and ginger from the hot butter and place them in a blender.  Puree these ingredients, along with the cashew and poppy seeds. If mixture is too dry to puree, add a little water.
  • Place frying pan back over medium high heat.
  • Return spice paste to the pan. Add cloves, cardamom seeds, and crushed bay leaves.
  • Add the lamb chops, and fry, turning occasionally, for 10 minutes.
  • Scrape the bottom of the pan now, and again as you continue to cook, and keep the sauce from scorching.
  • Lower heat to medium and add the yoghurt and ground spices. 
  • Fry approximately 10 minutes longer, continuing to turn the chops occasionally.
  • Add 1/2 cup of water and cook the chops 15 minutes longer, or until they are done. Season with salt.
  • Serve chops coated with yoghurt sauce ad garnished with chopped coriander.


Prawns  - 750 gms (shelled and deveined)
Large onion - 1 (Finely chopped)
Tomatoes - 2 (finely chopped)
Ginger paste - 2 tsp
Garlic paste - 2 tsp
Green chillies - 3-4 (split lengthwise)
Turmeric- 1/2 tsp
Chilli powder - 1 tsp
Salt to taste
Garam masala- 1 tsp
Cumin seeds - 1 tsp
Mustard oil - 100 ml
Water - 250 ml


  • Heat the oil in a saucepan. Add the cumin seeds; let them splutter.
  • Add the onion and stir fry on medium flame till brown.
  • Add tomatoes, prawns,and other ingredients except and fry for a while.
  • Add water and close the lid; stir occasionally.
  • Cook till the prawns are well cooked.
  • Serve hot with rice.


Flour - 1 cup
Salt - 2 tsp
Hot water - 4 tsp
Corn flour - 2 tbsp
(wrapped in a piece of gauze)
Extra corn flour


  • Sift flour ad salt in a bowl, add hot water, mix well with your fingers, knead until smooth and soft.
  • Wrap in a damp cloth and set aside for 20 minutes.
  • Sprinkle little corn flour over a rolling board, knead dough once more then roll out carefully to a thin circle.
  • Sprinkle more corn flour over the dough with the gauze bag.
  • Roll up away from one onto the rolling pin, then roll out.
  • Repeat with the underside, open up and sprinkle corn flour.
  • Roll up in rolling pin again, remove the pin and roll out again, repeat the process 5 times, until dough is 1/10" thick.
  • Fold the dough like an envelope which should be 3" wide only.
  • Cut the long envelope shape dough into 3" long pieces, then cut each into 3" square wrappers.
  • Use as required.


 Medium size cup mushrooms - 12
Ginger - 1/2 tsp (finely grated)
Celery - 1/2 stick  (finely chopped)
bacon rasher - 1 (rind removed ad finely chopped)
Sour cream - 1/2 cup
Dill- 1/2 tsp (chopped)

To Decorate:
Bacon strips


  • Remove stems and wipe mushrooms with damp paper towel to clean.
  • Chop stems finely and combine with ginger, celery and bacon in a microwave safe bowl.
  • Cook on high powder for 2 minutes.
  • Cool then fold in sour cream and dill.
  • Spoon the mixture in each mushroom cup.
  • Decorate with bacon strips and serve.


Butter - 2 tbsp
Shallots - 2  tbsp (finely chopped)
All purpose flour - 1 tbsp
Fish stock - 2 cups
Clam juice - 2 cups
Heavy cream - 1/2 cup
Dry white wine - 1/2 cup
Cooked spinach - 2 tsp (finely chopped)
Salt and pepper to taste

For Topping:
Heavy cream - 1 cup (whipped)


  • Melt butter in a heavy saucepan over medium heat.
  • Add shallots and saute one minute.
  • Sprinkle on flour and cook 5 minutes longer, stirring to prevent scorching.
  • Add remaining soup ingredients. 
  • Bring to a gentle boil  and season to taste.
  • Let soup cool down slightly before pouring into 6 oven proof cup bowls.
  • Top with whipped cream.
  • Quickly place under broiler and glaze until whipped cream is lightly browned.
  • Serve immediately.


Powdered Quicker oats - 100 gms
Mustard seeds - 1/2 tsp
Red chilli - 1
Channa dal - 2 tbsp
Urad dal - 1 tsp
Curry leaves -  few
Onion - 1 (chopped)
Tomato - 1 (chopped)
Corn kernels - 50 gms (boiled)
Capsicum - 1 (small, finely chopped)
Water - 2 cups
Salt to taste
Juice of one lemon
Oil - 1 tbsp


  • Heat the oil in a pan, add mustard, red chilli, chana dal, urad dal and curry leaves. Stir on low heat until mustard crackles.
  • Add onions and fry until soft.
  • Add water and salt and bring it to boil. Cover and cook on low flame for 3-4 minutes.
  • Add chopped tomato, capscum and corn kernels.
  • Now add oats powder slowly, stir continuously without lumps.
  • Stir fry the upma for 2-3 minutes till dry.
  • Remove and add lemon juice. Mix well and serve.


Ripe Mangoes - 3 
Milk maid - 1/2 tin
Milk - 1 cup


  • Peel mangoes and extract pulp.
  • Mash the pulp well with hand or with blender.
  • Pass the pulp through sieve; add cold milk and milkmaid. Chill.
  • Serve chilled.

February 23, 2016


Urad dal - 300 gms
Ghee - 1 tbsp
Turmeric - 1/2 tsp
Ginger powder - 1/2 tsp
Coriander powder - 1/2 tsp
Chilli powder - 1/2 tsp
Maida - 175 gms
Crushed anardhana - 1 tsp
Coriander leaves - 1 tbsp (chopped)
Green chillies - 2 (finely chopped)
Small onion - 1 (finely chopped)
Salt to taste
Water - 60 ml


  • Soak the urad dal over night, wash and drain and grind to a thick paste.
  • Heat the ghee in a frying pan. Add the dal paste along with the turmeric, ginger, coriander and chilli powder.
  • Fry on medium heat for 5 minutes or until the raw smell goes.
  • Cool for 5 minutes and divide into 7-8 portions. Set aside.
  • Knead all the remaining ingredients to form a stiff dough. Divide into 7-8 balls and roll out into discs, 10 cm/ 4" in diameter.
  • Grease and heat a flat pan. Cook a roti till the underside is brown. Flip and repeat.
  • Cook each side twice.
  • Repeat for rest of the rotis.
  • Serve hot.


Boiled rice - 400 gms
(preferably rice that has been cooked the previous day)
Eggs - 2
Spring onions - 2 (chopped)
Garlic cloves  - 6 (finely chopped)
Soy sauce - 3 tbsp
Butter - 1 tbsp
Vegetable oil
Salt and pepper to taste


  • Finely chop the spring onions and garlic. 
  • Heat a little oil in a wok or large frying pan and when it starts to smoke, add the garlic and fry until golden.
  • Now add the rice and stir fry over a high heat.
  • When it is very hot, make a well in the centre of the wok or frying pan, ad incorporate the butter and whole egg.
  •  Mix carefully and stir fry again.
  • Add the soy sauce and season to taste.
  • Before serving, add the chopped spring onions and mix well.
  • Serve hot.

February 19, 2016


Hot coffee - 1 cup
Cocoa powder - 1/4 tsp


  • Mix the hot coffee and the cocoa powder till well blended.
  • Serve immediately.


Eggs - 4
Onions - 250 gms
Tomato puree - 1 cup
Prawns - 100 gms (cleaned)
Ginger garlic paste - 1 tsp
Spring onions - 1 tbsp (chopped)
Coriander leaves -  small bunch
Ajinamoto - a pinch
Turmeric - 1/4 tsp
Salt and pepper to taste
Butter - 1 tbsp


  • Finely chop onions and coriander leaves.
  • Boil cleaned prawns with salt and turmeric water.
  • Heat 1 tbsp of oil, add chopped onions, ginger garlic paste and fry them.
  • Add cooked prawns, tomato puree, ajinamoto, half of the coriander leaves.
  • Add salt and pepper and cook the curry is dry and well cooked.
  • Break the eggs, add sat and pepper and mix well.
  • Make four omelettes with the egg mixture and keep aside.
  • Divide the prawns curry into three portions.
  • Heat the pan with butter, put one omelette and spread one portion of prawns curry and cover with another omelette. Again spread prawn curry on that omelette ad cover with another omelette.
  • Do the same with remaining curry and omelette.
  • O top of the omelette sprinkle little butter,spring onions and remaining coriander leaves.
  • Cook in low flame for 2 minutes.
  • Cut them into four ad serve immediately.


Split moong dal with skin - 500 gms
Green chillies - 50 gms
Ginger -  small piece
Cumin seeds - 1 tsp
Salt to taste
Oil for frying


  • Soak moong dal for 3 hour. Wash and drain the water completely.
  • Grind ginger and green chilli to make paste.
  • Grind moong dal without water; add ginger chilli paste, cumin seeds and salt in the last and grind once again for 2-3 minutes.
  • Heat the oil in kadai, drop small lemon size balls in hot oil and fry till golden brown.
  • Serve hot or cold with chutney.

    పెసర పునుగులు 
కావలిసిన వస్తువులు:
పొట్టు పెసర పప్పు  - 500 గ్రా 
పచ్చి మిర్చి - 50 గ్రా 
అల్లం - చిన్న ముక్క 
జీలకర్ర - 1 చెంచా 

  • పెసర పప్పు 3 గంటలు నానపెట్టి,  శుబ్రంగా కడిగి నీళ్ళు వంచి మెత్తగా రుబ్బుకోవాలి. 
  • అల్లం, మిర్చి రుబ్బి పిండిలో వేసి ఉప్పు జీలకర్ర కలిపి రెండు ని" లు రుబ్బుకోవాలి. 
  • పిండిని గిన్నిలోకి తీసుకోవాలి. 
  • బాణలిలో నూనె వేడి చేసి, కాగిన తరువాత నిమ్మకాయంత ఉండలు వేసి ఎర్రగా వేయించాలి. 
  • వీటిని పచ్చడితో సర్వ్ చేయండి


Rice - 100 gms
Milk - 450 ml
Castor sugar - 50 gms
Butter - 25 gms
Ground nutmeg - pinch


  • Grease a 1 litre pie dish.milk and sugar.Stir well and dot the top with butter.
  • Bake in centre of preheated oven for 2 hours.
  • Sprinkle top with grated nutmeg after one hour.
  • To make this pudding really rich ad creamy tasting: if any skin forms from the milk during the first hour of cooking, stir it into the rice with a fork before sprinkling with nutmeg, and continue the slow cooking.

February 18, 2016


Besan - 1 glass
Rice flour - 1 glass
Sour buttermilk - 2 cups
Ajwain powder - 1 tsp
Salt and chilli powder to taste
Oil for deep frying


  • Sieve besan and rice four. Add ajwain, salt and chilli powder. Mix well
  • Add one table spoon of hot oil and enough butter milk to make hard dough.
  • Heat the oil in kadai, take some dough and put it in karappusa pressing mold and press it in hot oil.
  • Fry both sides until golden. 
  • Do the same process with remaining dough.
  • Let it cool and store in airtight container.

             పుల్ల కారప్పూస 

కావాల్సిన వస్తువులు :
సెనగ పిండి - 1 గ్లాస్ 
బియ్యం పిండి - 1 గ్లాస్ 
పుల్ల మజ్జిగ - 2 cups 
వాము పొడి - 1 tsp 
ఉప్పు, కారం సరిపడా 

  • సెనగ పిండి, బియ్యం పిండి రెండు కలిపి జల్లించుకోవాలి. 
  • అందులో వాము, ఉప్పు, కారం వేసి బాగా కలుపుకోవాలి. ఒక చెంచా వేడి నూనె, సరిపడా మజ్జిగ పోసి గట్టిగ కలుపుకోవాలి. 
  • బాణలిలో నూనె పోసి వేడి ఎక్కిన తరువాత కొద్దిగా పిండి తీసుకొని, కారప్పూస చట్రంలో పెట్టి వేడి నూనెలో వత్తాలి. 
  • దానిని రెండు వేపుల బంగారు రంగు వచ్చేవరకు వేయించి తీసుకోవాలి. మిగిలిన పిండితో కూడా అలాగే చేసుకోవాలి. 
  • చల్లారిన తరువాత డబ్బాలో పెట్టుకోవాలి


Chinese pickle - 1 cup (finely shredded)
Juice from Chinese pickle - 1 cup
Dry red chillies - 4 (ground to a paste)
Fresh green chillies - 4
Water - 1 cup
Sugar - 3 tsp
Salt - 2 tsp
Tabasco sauce - 1/2 tsp
Corn flour mixed with 1/2 cup of water - 3 tsp


  • In a pan heat the pickle juice, water, salt, sugar, tabasco and bring to a boil.
  • Add ground chilli paste and cornflour mixture. Stir well till it thickens.
  • Add green chillies, pickle and remove from fire. Keep warm until required.
  • This sauce is served with vegetables, fish and meat dishes. Also can be served as dip with Chinese snack.


Cooked rice - 75 gms
Egg - 1
Grated cheese - 75 gms
Parsley - 1 tbsp (chopped)
Mustard powder -  pinch
Flour - 25 gms
Brown bread crumbs - 50 gms


  • Mix rice, half the beaten egg, cheese, parsley and mustard powder together.
  • Add a little four if necessary to stiffen the mixture. Beat well until evenly blended.
  • Divide into 8 portions and shape each into a flat cake.
  • Dust liberally with flour. Coat with remaining egg and toss in brown breadcrumbs.
  • Shallow fry for 2-3 minutes on each side.
  • Serve hot with green salad.

February 15, 2016


Horse Gram - 150 gms
Green chillies  - 4
Ginger - 1/4 " piece
Onions - 3
Coriander leaves - small bunch
Grated coconut - 3 tbsp
Fennel powder - 1 tsp
Peppercorns - 10
Rice flour - 1 tbsp
Salt to taste


  • Soak the horse gram overnight. 
  • Grind together the horse gram, green chillies, ginger, onions, coriander leaves, coconut, fennel powder, peppercorns and rice flour to a rather coarse paste without adding water. 
  • Add salt to taste and mix well.
  • Heat oil in deep frying pan, take lemon size ball from batter, press it into vada shape and drop in hot oil. Fry both sides until golden.
  • Do the same with remaining batter.
  • Serve hot.

February 11, 2016


Coriander seeds - 25 gms
Pepper corns - 2 tsp
Cumin seeds- 3 tsp
Dried neem flower - handful
Dried ginger - one bit
Salted dried sundaikkai - 20-25 berries
Asafoetida - big piece
Curry leaves - handful
Salt - 35 gms
Red chillies - 4


  • Roast the neem flower, to a dark red colour and keep it aside.
  • Roast the other ingredients also, to a reddish brown colour.
  • Fry the asafoetida, and roast the curry leaves also, to reddish brown colour.
  • Heat the salt, till it splutters vigorously and remove, when fried lightly.
  • A teaspoon of mustard may also be roasted without oil, and used, if desired.
  • Wipe dry a stone mortar, and pound all the ingredients together, into a very smooth powder.


Ripe Tomatoes - 300 gms
Rice stock - 1 1/2 cups
Potato - 1
Onions - 2
Vermicelli - 1 tbsp
Salt and pepper to taste
Cinnamon powder- pinch
Ghee - 1 tbsp


  • Finely chop onions. Boil, peel and mash potato.
  • Boil the vermicelli. Blanch and remove skin from the tomatoes. Blend the tomatoes to make puree.
  • Add together the tomato puree, rice stock, cinnamon powder and mashed potato.
  • Pour ghee in a pan ad melt it. Add onions and fry to a golden brown.
  • Quickly pour in the soup. Let it boil. Remove and strain.
  • Add pepper, vermicelli and salt to taste.
  •  Stir briskly.
  • Serve steaming hot in soup bowls.

February 10, 2016


Self-raising flour - 100 gms
Salt -  pinch
Butter - 100 gms
Castor Sugar - 100 gms
Eggs - 2 (lightly beaten)
Walnuts - 100 gms

For the filling and covering:
Granulated sugar - 450 gms
Cold water- 115 ml
Egg whites - 2 (stiffly whisked)


  • Chop the walnuts reserving 7 halves for the top.
  • Sieve flour and salt.
  • Cream butter and sugar until light and fluffy.
  • Beat in eggs, one at a time. Fold in dry ingredients with metal spoon.
  • Add chopped walnuts.
  • Divide mixture equally between 2 well greased 6-7" sandwich tins.
  • Bake in the centre of a moderate oven for 25-30 minutes. Turn out and and cool on a wire tray.
  • Dissolve sugar in the water, stirring continuously, and then allow to boil, without stirring.
  • Keep the mixture boiling until a teaspoonful dropped into cold water forms a soft ball.
  • Pour the syrup on to the stiffly whisked egg white.
  • Whisk until mixture is thick and will coat the back of a wooden spoon.
  • Quickly spread a layer in the centre of the cake and sandwich together.
  • Pour the remaining over the top and sides swirling decoratively.


Beetroot - 500 gms
Onions - 3
Ginger -  small piece
Garlic cloves - 6
Cloves - 4
Cinnamon - 1" stick
Coriander seeds - 2 tsp
Poppy seeds - 2 tsp
Chilli powder - 1 tsp
Turmeric - 1/4 tsp
Salt to taste
Oil - 3 tbsp


  • Grind onions to paste.
  • Grind ginger, garlic, cloves,cinnamon, poppy seeds and coriander seeds into fine paste by adding little water.
  • Heat oil in pressure cooker or kadai; add onion paste and masala paste. Fry them till oil floats.
  • Add beetroot pieces, salt, turmeric, chilli powder and mix well.
  • Add 1 cup of water and close the lid. Cook up to 3 whistles or until done.
  • Open the lid and cook again till water is completely absorbed.


Buttermilk - 3 cups
Ginger - 1" piece
Coriander leaves - few
Salt  - 1 tsp
Green chilli - 1
Mustard seeds - 1/8 tsp
Curry leaves - few
Oil - 2 tsp


  • Crush ginger, coriander leaves and the green chilli and add to the buttermilk.
  • Let it soak in the buttermilk for 10 minutes.
  • Heat oil in small pan, add mustard and curry leaves. Allow them to crackle.
  • Add this to the buttermilk. Add salt.
  • Strain and serve in individual glasses. 


Chow chow - 150 gms
Onion - 1
Tomatoes - 2
Sour curd - 1 tbsp
Green chilli paste - 1 tbsp
Coriander leaves - few (chopped)
Salt to taste

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


  • Peel and cut the chow chow into pieces. Remove seed.
  • Boil the pieces till tender; drain the water, mash the pieces with a fork.
  • Finely chop onion. Blanch, remove skin and finely chop tomatoes.
  • In a bowl add together chow chow, onion, tomatoes, green chillies, coriander leaves and salt.
  • Heat oil in a pan, add urad dal, red chillies, mustard and curry leaves. Allow them to splutter.
  • Pour this over chutney.
  • Add sour curd and mix well.

February 09, 2016


Bean curd or Cottage cheese - 250 gms
Spring onions - 8
Large dry red chilies - 6
Garlic paste - 1 tsp
Fresh ginger - 1 tsp (finely grated)
Five spice powder - 1/2 tsp
Hot water - 1 cup
Vegetable oil

For Sauce:
Cooking wine -2 tbsp
Soya sauce- 2 tbsp
Sesame oil - 1 tbsp
Tomato sauce - 2 tbsp
Cooking vinegar - 1 tsp
Salt - 1 tsp
Sugar - 1 tsp
Hot water - 1 cup
Corn flour - 1 tbsp
Cold water - 1/2 cup


  • Cut the bean curd or cottage cheese into 2" *1' pieces and wipe dry.
  • Cut spring onions lengthwise into quarters, then cut across into 2" length.
  • Trim chillies.
  • Heat oil, fry bean curd or cottage cheese pieces until golden colour, drain well. Keep aside.
  • Heat 4 tbsp of remaining oil in a pan and fry the chillies until brown.
  • Add onions, garlic, ginger and fry for 2 minutes. Add five spice powder and water. Stir well bring to a boil.
  • Mix together all the sauce ingredients except corn flour and cold water.
  • Pour in the sauce mixture and bean curd or cottage cheese pieces. Cover the lid. Lower the heat.
  • Simmer for 15 minutes.
  • Mix corn flour with cold water; add and stir well until thick.Remove from heat and serve hot.


Potatoes  - 450 gms (peeled and diced)
Chicken stock cube - 1
Onion - 1 tbsp (grated)
Parsley  and chives - 1 tbsp (chopped)
Mayonnaise - 115 ml
Frankfurter sausages - 4 pairs
Gherkins - 8


  • Cook the diced potatoes for a few minutes, but do not allow to get mushy.
  • Drain, using liquid to make up stock cube to 115 ml stock.
  • Shake potatoes once in the pan.
  • Stir in the hot stock, grated onion, chopped herbs and finally the mayonnaise.
  • Chill, if possible overnight.
  • Heat the frankfurter sausages in plenty of boiling water. Drain well.
  • Serve the potato salad in a mound with the hot sausages arranges on top.
  • Decorate with gherkins.

February 08, 2016


Duck - 1
Sweet oranges - 2

Sauce bigarade:
Butter - 1 tbsp
Flour - 1 tbsp
Duck giblet stock - 340 ml
Seville oranges - 2 or 
Sweet oranges - 2 + Lemon - 1
Sugar - 4 tsp
Dry white vermouth - 75 ml
Salt and pepper to taste
Duck liver (optional)


  • Roast duck in the usual way.
  • Remove peel and pith of the 2 sweet oranges with a sharp knife, cut into slices ad set aside.
  • To make the sauce, melt the butter, stir in flour, cook for 2 minutes then moisten with stock.
  • Simmer 20 minutes.
  • Take peel off the oranges (and lemon), cut into matchstick shreds and blanch in boiling water for 4 minutes, then strain.
  • Flavour the sauce with orange (and lemon) juice to taste, the vermouth, sugar and seasonings.
  • Pound a little blanched peel with the liver if used, and add to sauce just before serving with the rest of the peel.
  • Pour fat from duck cooking juices, and heat the orange slices in them.
  • Arrange round duck on very hot serving dish with water cress and add the juices to the sauce.
  • Pour sauce into sauce boat..

February 05, 2016


Whipping cream - 1 cup
Confectioner's sugar - 2 tbsp
Apricot or peach brandy - 1 tsp
Egg white - 1 (stiffly beaten)


  • Whip cream with electric mixer until stiff peaks form.
  • Add confectioner's sugar, 1 tablespoon at a time, beating in gently.
  • Add brandy, small amount at a time.
  • Fold in egg white gently but thoroughly.


Garlic clove - 1 minced
Onions - 6 (chopped)
Green pepper - 1 (chopped)
Corn oil - 3 tbsp
Froze sliced okra - 250 gms (partially thawed)
Whole tomatoes - 2 cans (400 gms)
Water - 3 cups
Salt - 2 tsp
Pepper - 1/4 tsp

Tabasco sauce - 2 drops
Bay leaf  - 1
Raw rice - 1/4 cup
Frozen deveined shrimp - 450 gms
Frozen crab meat - 175 gms (thawed)
Oysters - dozen
Parsley - 3 tbsp (chopped)
File powder
Boiled rice


  • Saute garlic, onions, and green pepper in hot oil in Dutch oven.
  • Add okra, tomatoes, water, seasonings and raw rice; bring to boil.
  • Cover; reduce heat. Simmer 10 minutes.
  • Add frozen shrimps; stir.Return to boil; cover. Simmer 3 minutes.
  • Add crab meat, oysters, and parsley; simmer until heated, about 2 minutes.
  • Remove bay leaf. Place about 1/8 tsp file powder in each soup bowl.
  • ladle gumbo into  bowls; stir gently to mix all ingredients.
  • Add mound of hot cooked rice to each bowl.


Alfalfa sprouts - 1 cup
Butter - 2-3 tbsp
Eggs - 4 (beaten)
Water - 2 tbsp
Salt ad pepper to taste


  • Saute sprouts in 1 tbsp of butter for 2 minutes; remove.
  • Blend eggs, water, salt and pepper in a bowl.
  • Heat the pan; add  remaining butter. Pour egg batter into skillet; cook slowly, running spatula around the edge to allow uncooked portion to flow underneath.
  • Sprinkle sprouts on top cooked omelet.
  • Fold over; turn onto platter.
  • Serve.

February 04, 2016


Butter - 200 gms
Castor sugar -200 gms
Eggs - 5
Self raising flour - 200 gms
Grated nutmeg - 1/2 tsp
Mixed currants and sultanas - 250 gms
Glace cherries - 50 gms (chopped)
Mixed candied peel - 50 gms
Split blanched almonds - 50 gms


  • Cream the butter and sugar until light ad fluffy, and add the eggs one at a time with a sprinkling of  flour to prevent the mixture curdling.
  • Beat well after each addition.
  • Stir in most of the flour, the nutmeg, the ground almonds, and lastly the fruit dusted with the rest of the flour.
  • Mix well.
  • Turn into a buttered  and lined 10" cake tin.
  • Smooth top and arrange the blanched split almonds on it.
  • Bake in a warm oven for 2 1/2 hours.


Basic Vanilla Ice cream - 1 packet
Crystallized fruits - 100 gms (chopped)
Brandy - 2 tbsp
Mixed nuts - 50 gms (chopped)
Double or whipped cream - 150 ml


  • Allow the basic vanilla  to soften for about one hour in the refrigerator.
  • Meanwhile put the chopped crystallized fruits in a small bowl, pour over the brandy and leave to soak for one hour.
  • Toast the chopped nuts gently under a preheated low grill, turning them with a fork to ensure even browning Allow to cool.
  • Gently stir the fruits, brandy and nuts into the softened ice cream and spoon the mixture into a 15 cm loose based cake tin.
  • Place the tin in a polythene bag, seal, and freeze.
  • To serve, turn out the cassata and decorate with rosettes of whipped cream, using a piping bag fitted with a rose piping nozzle.


Apricot halves in juice - 400 gms can
Grand marnier - 15 ml
Greek yogurt - 175 ml
Flaked almonds - 2 tbsp


  • Drain the juice from the apricots and place the fruit in a blender or food processor with the liqueur.
  • Process the apricots until they are smooth.
  • Spoon the fruit puree and yogurt in alternate spoonfuls into four tall glasses or glass dishes, swirling them together slightly to give a marble effect.
  • Lightly toast the almonds util they are golden. Let them cool slightly and then sprinkle some on top of each dessert.


Long grain rice - 225 gms
Vegetable oil - 3 tbsp
Onion - 1 (chopped)
Garlic - 1 tbsp (chopped)
Pork - 115 gms (Cut into small cubes)
Eggs - 2 (beaten)
Fish sauce - 2 tbsp
Dark soy sauce - 1 tbsp
Castor sugar - 1/2 tsp

For Garnishing:
Spring onions  - 4 (finely sliced)
Red chillies - 2
Lime - 1 (cut into wedges)


  • Cook the rice in boiling salted water until rice is soft but grains are separate.
  • Heat the oil in a wok; ass the onion and garlic.
  • Cook the onion and garlic for 2 minutes, then add the pork and stir fry until it is cooked.
  • Add the eggs and cook until scrambled into small lumps.
  • Add the rice and continue to stir and toss, to coat it with the oil and prevent it from sticking.
  • Stir in the fish sauce, soy sauce and sugar ad mix well.
  • Continue to fry until the rice is thoroughly heated.
  • Tip into a bowl and garnish with sliced spring onion, red chillies and lime wedges.

February 03, 2016


Ripe bananas (Nendran variety is preferable) - 12
Jaggery - 600 gms 
Ghee - 150-200 gms


  • Peel and cut bananas into slices.
  • Pour one litre of water in wide and heavy vessel and bring to boil.
  • When the water boils vigorously, put the banana slices into it, and cover with a plate.
  • Turn now ad then, opening the lid and cover again.
  • Continue till the fruits is cooked into a very soft mass. See that all the water is used up, taking care that the jam does not get burnt.
  • When it is cooked well, mash it with the churner. Keep the flame very low, while churning.
  • When mashed soft, add the powdered jaggery.
  • Mix well till the jaggery melts into a syrup and mixes well with the pulp.
  • When the jaggery thickens well, and becomes sticking, add ghee and go on turning till the jam turns round the spoon, without sticking to the sides of the vessel.
  • Remove from and cool..
  • This jam can be served with rotis.
  • This jam has to be cooled well, before bottling.

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