March 31, 2016

GINGER ICE CREAM

Ingredients:
Milk - 450 m
Egg yolks - 4
Castor sugar - 75 gms
Double or whipping cream - 150 ml
Ground ginger - 1 tsp
Crystallized ginger - 75 gms
Glace cherries - 25 gms (chopped)

Method:

  • Put the milk and the ground ginger in a heavy based saucepan and bring to simmering point.
  • Beat the egg yolks and sugar together in a large mixing bowl until thick and pale yellow in colour.
  • Gradually pour the hot milk into the egg mixture, stirring all the time.
  • Strain the mixture into a heavy based or double saucepan and stir over a gentle heat until the custard thickens enough to coat the back of a wooden spoon.
  • Do not allow to boil. Pour into a large mixing bowl and allow to go cold.
  • Beat the cream until it forms soft peaks, then fold into the custard.
  • Pour into a freezer container and freeze for one hour.
  • Beat the crystallized ginger and glace cherries into the ice cream and return it to the freezer for a further hour. Beat again, the cover, seal and freeze.

March 30, 2016

CARROT AND CORIANDER SOUP

Ingredients:
Carrots -375 gms (chopped)
Onion - 1 (chopped)
Sunflower oil - 1 tbsp
Chicken stock - 900 ml
Fresh coriander -  few sprigs
Lemon rind - 1 tsp
Lemon juice - 2 tbsp
Salt and ground pepper
Fresh parsley or coriander leaves - chopped

Method:

  • Heat the oil in a large pan; fry the onion until softened.
  • Add the chopped carrots, the stock, coriander, lemon rind and juice. Season to taste.
  • Bring to the boil, cover and cook for 15-20 minutes. When carrots are tender, puree the soup in a blender or food processor, return it to the pan, then check the seasoning.
  • Heat through again and sprinkle with chopped parsley or coriander before serving.

కారెట్, కొత్తిమీర సూప్ 

కావలిసిన వస్తువులు:
కారెట్ - 675 గ్రా (తరిగినది)
ఉల్లిపాయ - 1 (తరిగినది)
సన్ ఫ్లవర్ ఆయిల్ - 1 tbsp 
చికెన్ స్టాక్ - 900 ml 
కొత్తిమీర - చిన్న కట్ట 
లెమన్ రిండ్ - 1 tsp 
నిమ్మ రసం- 2 tbsp 
ఉప్పు, మిరియాల పొడి 
కొత్తిమీర అలంకరణ కోసం 

తయారీ:
  • పెద్ద గిన్నిలో నూనె వేడి చేసి ఉల్లిపాయలు మెత్త పడేవరకు వేయుంచుకోవాలి
  • అందులో కారెట్, చిక్కే స్టాక్, కొత్తిమీర, లెమన్ రిండ్, నిమ్మరసం వేసి సరిపడా  ఉప్పు, మిరియాల పొడి వేసుకోవాలి. 
  • మూత పెట్టి 15-20 ని లు లేదా కారెట్ మెత్త పడేవరకు ఉడికించాలి. 
  • ఈ సూప్ బ్లేన్దర్ లో వేసి బ్లెండ్ చేసి మరల గిన్నిలో పోసుకోవాలి. 
  • సర్వ్ చేసేముందు వేడి చేసి కొత్తిమీరతో వేడిగా సర్వ్ చెయ్యాలి

March 29, 2016

GORUCHIKKUDU KAYALA (CLUSTER BEAN) VADIYALU

Ingredients:
Cluster beans - 500gms
Moong dal with husk - 1 kg
Salt - 100 gms
Green chillies- 250 gms
Garlic pods - 2


Method:

  • Wash and cut beans into small pieces. Grind the pieces coarsely.
  • Soak moong dal for 4 hours. Wash and remove the husk.
  • Grind moong dal, garlic, salt and chillies. When it is half done; add beans and grind again to make thick batter.
  • Take lemon size batter, press it in vada size in plastic sheet.
  •  Do the same with remaining batter.
  • Dry them directly to the sunlight till completely dry or 3-4 days.
  • Store in airtight container.
గోరుచిక్కుడు కాయల వడియాలు

కావలిసిన వస్తువులు:
గోరుచిక్కుడు కాయలు -500 గ్రా 
పొట్టు పెసర పప్పు  - 1 kg 
ఉప్పు - 100 గ్రా 
పచ్చి మిరపకాయలు - 250 గ్రా 
వెల్లులి పాయలు - 2

తయారీ:
  • గోరుచిక్కుడు కడిగి సన్నగా తరిగి పెట్టుకోవాలి. వీటిని కచ్చాపచ్చాగా నూరి పక్కన పెట్టుకోవాలి. 
  • పెసర పప్పు 4  గంటలు నానపెట్టి పొట్టు కడిగి పప్పు, మిరపకాయలు, వెల్లులి, ఉప్పు వేసి మెత్తగా రుబ్బుకోవాలి. సగంలో చిక్కుడుకాయలు కూడా వేసి మెత్తగా రుబ్బుకోవాలి. 
  • పిండి గట్టిగ ఉండాలి. 
  • కొద్దిగా పిండి తీసుకొని ప్లాస్టిక్ షీట్ మీద గారెల మందంలో అద్దుకోవాలి. 
  • చెయ్యి తడుపుకుంటూ మిగిలిన పిండి కూడా అదేవిధంగా చేసి అన్నింటిని ఎండలో 3-4 రోజులు ఎండపెట్టుకోవాలి. 
  • బాగా ఎండిన తరువాత డబ్బాలో పెట్టుకోవాలి. 


BLACK CURRANT JAM

Ingredients:
Currants - 500 gms
Sugar - 500 gms
Water - 250 ml

Method:

  • Clip off the stem and blossom end of the berries; wash; measure into a saucepan.
  • Add boiling water; bring to a boil and cook until berries are tender.
  • Add sugar; boil until the juice test for jelly.
  • Store in dry glass jar.

March 28, 2016

KARAPPODI

Ingredients:
Dry red chillies - 250 gms
Garlic pod - 1
Dry curry leaves - few
Cumin seeds - 2 tsp
Fenugreek seeds - 1 tsp
Tamarind - small lemon size
Salt to taste
Ghee - 2 tsp

Method:

  • Heat the ghee in kadai, add red chillies, fenugreek seeds, cumin seeds and half of garlic.Fry them till aroma comes and chillies are crunchy.
  • Grind them to make powder then add tamarind, salt and remaining garlic and curry leaves.
  • Grind once again to make powder.
  • Store in airtight container.
  • Serve with steamed rice with ghee or with idli or dosa

కారప్పొడి 


కావలిసిన వస్తువులు:

ఎండు మిరపకాయలు - 250 గ్రా 
వెల్లులి పాయ - 1
కరివేపాకు - కొద్దిగా 
ఆవాలు - 2 tsp 
మెంతులు - 1 tsp 
చింతపండు - చిన్న నిమ్మకాయంత 
ఉప్పు 
నెయ్యి - 2 tsp 

తయారీ:
  • బాణలిలో నెయ్యి వేడి చేసి ఎండు మిర్చి, మెంతులు, ఆవాలు, సగం వెల్లులిపాయ వేసి బాగా వేయుంచుకోవాలి. 
  • వేగిన తరువాత వీటిని మెత్తగా పొడి చేసుకొని అందులో చింత పండు, కరివేపాకు, మిగిలిన వెల్లులి, ఉప్పు వేసి మెత్తగా పొడి చేసుకోవాలి. 
  • ఇది వేడి అన్నం, నెయ్యితో గాని ఇడ్లి, దోస లోకి చాలా బాగుంటుంది.

HOW TO WHIP SKIM MILK POWDER

Ingredients:
Skim milk powder -  200 ml
Lemon juice - 15 ml
Ice cold water - 125 ml
Sugar - 50 ml
Vanilla essence - 1 ml

Method:

  • Combine water, lemon and milk powder in a clean, non plastic bowl.
  • Beat well until mixture stands in firm peaks (5 min).
  • Gradually beat in sugar and vanilla; chill.
Note:
  • The addition of one envelope of gelatine soaked in a small amount of water dissolved over hot water; and beaten into the foam will stabilize it. 


HUNAN CHILLI POTATOES

Ingredients:
Large potatoes - 500 gms
Garlic paste - 2 tsp
Red chilli powder - 2 tsp
Soya sauce - 2 tsp
Salt - 2 tsp
Pepper - 1/2 tsp
Sugar - 2 tsp
Vinegar - 2 tsp
Sesame oil - 1 tsp
Corn flour - 3 tbsp
Chilli oil - 2 tbsp
Tomato ketchup - 2 tbsp
Spring onions - 4 
Oil for deep frying

Method:

  • Peel, wash potatoes and cut into fingers. Place in a bowl with half the salt, pepper and corn flour. 
  • Mix well and keep aside for half an hour.
  • Heat oil in a frying pan; deep fry the potato fingers.
  • When done, drain well.
  • Heat 2-3 tbsp of oil in  a wok, add garlic paste and chilli powder, saute for a minute or two, add salt, soya sauce, sugar and tomato ketch up.  Mix well.
  • Add chilli oil, vinegar, sesame oil, add fried potato fingers and toss well.
  • Pace in a serving plate, garnish with spring onions.



MANGO LASSI - 2

Ingredients:
Mango pieces - 1 cup
Curd - 1 cup
Sugar - 1/3 cup (powdered)
Nutmeg powder - a pinch
Cardamom powder -  a pinch

Method:

  • Blend together all the ingredients until smooth.
  • Serve chilled.

మ్యాంగో లస్సి 

కావలిసిన వస్తువులు:
మామిడి ముక్కలు - 1 కప్ 
పెరుగు - 1 cup 
పంచదార పొడి - 1/3 cup 
జాపత్రి పొడి - చిటికెడు 
ఏలకుల పొడి - చిటికెడు 

తయారీ:
  • అన్ని కలిపి మెత్తగా అయ్యివరకు బ్లెండ్ చేసుకోవాలి. 
  • దీనిని చల్లగా సర్వ్ చేసుకోవాలి


March 25, 2016

RAJMA IDLIS

Ingredients:
Idli batter - 4 cups
Red rajma - 1 cup
Oil - 3 tsp
Salt to taste

Method:

  • Soak the rajma over night. Pressure cook rajma in salted water till tender. Drain and keep aside to cool.
  • Mix idli batter, salt and rajma.
  • Grease idli moulds with oil. Pour idli batter in idli plates and steam cook for 15 minutes or until done.
  • Serve hot with chutney.

రాజ్మ ఇడ్లి 

కావలిసిన వస్తువులు:
ఇడ్లి పిండి - 4 కప్ 
రాజ్మ గింజలు - 1 కప్ 
ఉప్పు 
ఆయిల్ - 3 tsp 

తయారీ:
  • రాజ్మ గింజలు రాత్రి నానపెట్టి, ఉదయం ప్రెషర్ కుక్కర్లో మెత్తపడేవరకు ఉడికించి నీళ్ళు వంచి చల్లారనివ్వాలి. 
  • తరువాత ఇడ్లి పిండిలో ఉప్పు, రాజ్మ వేసి కలుపుకోవాలి. 
  • ఇడ్లి ప్లేట్ కు ఆయిల్ రాసి అందులో పిండి వేసి ఆవిరి మీద 15 ని లు ఉడికించాలి. 
  • వీటిని వేడిగా పచ్చడితో వడ్డించాలి

KAKARAKAYA (BITTER GOURD) BAGARA

Ingredients:
Tender bitter gourd - 50 gms (small)
Oil - 3 tbsp

Grind to paste:
Ginger garlic paste - 1 tsp
Onions - 2 (chopped)
Coconut - 1 tbsp (grated)
Coriander seeds - 1 tsp
Salt to taste
Turmeric - 1/2 tsp
Cloves - 2
Cinnamon - 2 sticks
Dry red chillies - 10-12 or as per taste
Tamarind - lemon size


Method:

  • Scrap the rugged outer surface of gourds, wash and slit them into four.
  • Grind all the ingredients by adding little water to make fine paste.
  • Heat the oil in broad pan, add ground paste; stir fry for 4-5 minutes.
  • Then add bitter gourd and enough water.
  • Close the lid; stir occasionally till pieces are tender.

కాకరకాయ బగారా 

కావలిసిన వస్తువులు:
లేత కాకరకాయలు - 500 గ్రా (చిన్నవి)
నూనె - 3 tbsp 

మసాలా ముద్ద:
అల్లం వెల్లులి పేస్టు - 1 tsp 
ఉల్లిపాయలు - 2
కొబ్బరి - 1 tbsp 
దనియాలు - 1 tsp 
చింతపండు - నిమ్మకాయంత 
ఉప్పు 
పసుపు - 1/2 tsp 
లవంగాలు - 2
దాల్చిన చెక్క - 2 ముక్కలు 

తయారీ:
  • కాకర కాయలు ఫై బొడిపలు తీసివేసి కడిగి 4 పక్షాలుగా కోసి వుంచుకోవాలి. 
  • మసాలా వస్తువులు అన్ని కొద్దిగా నీళ్ళు పోసి మెత్తగా రుబ్బుకోవాలి. 
  • బాణలిలో నూనె పోసి కాగిన తరువాత మసాలా ముద్ద వేసి 4-5 ని వేయున్చుకోవాలి. 
  • అందులో కాకర కాయలు వేసి సరిపడా నీళ్ళు పోసి మూత పెట్టి ఉడికించుకోవాలి. 
  • కాయలు ఉడికిన తరువాత దించుకోవాలి. 



BHARWAN TURAI (STUFFED AND MARINATED RIDGE GOURD)

Ingredients:
Ridge gourd - 500 gms
Cheese - 50 gms
Salt to taste
Turmeric - 1/4 tsp
Garlic - 1 tsp (chopped)

For the marinade:
Thick yoghurt - 100 m
Green chilli - 1 tsp (chopped)
Cardamom powder - 1/2 tsp
Cashew nut paste - 50 gms
Fresh cream - 50 gms
White pepper powder - 1/2 tsp
Roasted cumin powder - 1/2 tsp
Roasted coriander powder - 1/2 tsp

For the batter:
Cor flour - 50 gms
Rice flour - 25 gms
Oil for deep frying

Method:

  • Peel ridge gourd, reserving the pee, and cut into 6 equal pieces Core and discard the seeds.
  • Boil ridge gourd in water with salt and turmeric. Drain and reserve.
  • Combine garlic, cheese and the soft peel trimmings, and fill the deseeded centres of the gourd pieces. Reserve.
  • Combine yoghurt, green chilli paste, cardamom powder, cashew nut paste, cream, pepper, cumin and coriander powder.
  • Make a batter with corn flour, rice flour and little water.
  • Dip the gourd slices in the batter and deep fry for 30 seconds to firm each slice with its filling.
  • Drain on absorbent paper and place in the marinade.
  • Cook in a tandoor oven till done.



March 23, 2016

VANKAYA PULUSU PACHCHADI

Ingredients:
Large brinjal - 1
Tamarind -  lemon size
Onion - 1 small (chopped)
Green chillies - 4-5 (chopped)
Coriander leaves - 1 tbsp (chopped)
Jaggery -  1 tbsp or as per taste
Salt to taste
Turmeric - 1/4 tsp

For Talimpu:
Oil- 2 tsp
Red chillies - 2 (broken)
Fenugreek seeds - 1/8 tsp
Mustard & cumin seeds - 1/4 tsp
Asafoetida  - a pinch
Curry leaves - few.

Method:

  • Wash, pat dry and apply little oil to the brinjal. Roast brinjal directly putting it on stove or roast in oven until soft. Remove the outer layer and mash coarsely.
  • Soak the tamarind in water and extract thick juice.
  • In a bowl, add tamarind juice, jaggery powder, salt, turmeric, onions, chillies and coriander leaves. Mix well.
  • Then add mashed brinjal. Mix well.
  • Heat the oil, add all talimpu ingredients; fry them till mustard crackles.
  • Pour this over chutney and close with lid for 5 minutes. After that mix and serve with rice.



వంకాయ పులుసు పచ్చడి 

కావలిసిన వస్తువులు:
పెద్ద వంకాయ - 1
చింత పండు - నిమ్మకాయంత 
ఉల్లిపాయ - 1 చిన్నది (సన్నగా తరుగుకోవాలి)
పచ్చి మిర్చి - 4-5 (సన్నగా తరుగుకోవాలి)
కొత్తిమీర - 1 tbsp 
బెల్లం - 1 tbsp 
ఉప్పు 
పసుపు - 1/4 tsp 

తాలింపు:
నూనె - 2 tsp 
ఎండు మిర్చి -2 
మెంతులు - 1/8 tsp 
ఆవాలు , జీల కర్ర - 1/4 tsp 
ఇంగువ - చిటికెడు 
కరివేపాకు  - కొద్దిగా 

తయారీ:
  • వంకాయ కడిగి, తుడిచి, నూనె రాసి పొయ్యి మీద పెట్టి కానీ, ఓవెన్ లో కానీ మెత్తగా కాల్చుకోవాలి. 
  • ఆరిన  తరువాత ఫై తోలు తీసి ముద్దగా చేసుకోవాలి. 
  • చింత పండు నానపెట్టి చిక్కటి రసం తీసుకోవాలి. 
  • ఒక గిన్నిలో చింత పండు రసం, ఉప్పు, బెల్లం, పసుపు, కొత్తిమీర, పచ్చి మిర్చి, ఉల్లిపాయలు వేసి కలుపుకోవాలి. 
  • అందులో వంకాయ గుజ్జు వేసి కలిపి పెట్టుకోవాలి. 
  • బాణలిలో  నూనె పోసి, తాలింపు వస్తువులు వేసి వేగిన తరువాత పచ్చడి మీద  పోసి 5 ని లు మూత పెట్టుకోవాలి. తాలింపు పచ్చడికి  పట్టి మంచి వాసన వస్తుంది. 
  • ఇది వేడి అన్నంలోకి బాగుంటుంది

APPLE APPAMS

Ingredients:
Apple - 1
Wheat flour - 1 cup
Sooji - 1 tbsp
Jaggery powder - 1 cup
Coconut - 1 tbsp (grated)
Cashew nuts - 2 tbsp (chopped)
Pepper powder - pinch
Cardamom powder - pinch
Oil

Method:

  • Boil jaggery in a cup of water till it dissolves. Strain and cool.
  • In a bowl, put wheat flour, sooji. coconut, cashew nuts, pepper and cardamom powder. Mix well.
  • Add jaggery water and make thick batter of coating consistency.
  • Keep aside for four hours for fermentation.
  • Peel and halve the apple vertically. Remove the seeds and make thick slices.
  • Heat the oil, dip each slice in batter and deep fry till crisp all around the edges.
  • Serve hot.

TIRAMASU

Ingredients:
Cream cheese or mascarpone cheese  - 350 gms
Sponge biscuits or chocolate or vanilla sponge cake  strips - 20
Marsala wine or dark rum - 2 tbsp
Sugar - 3 tbsp
Egg yolks - 3
Coffee decoction -  1 cup
Cocoa powder - 3 tbsp

Method:

  • Beat the egg yolk and sugar over a double boiler.Beat till it is thick and creamy.
  • Beat i the cheese into the egg mixture, with a light hand.
  • Mix the marsala wine or dark rum in the coffee decoction.
  • Take the sponge cake/ biscuits, dip it in coffee decoction.
  • Then arrange on a shallow tray or casserole.
  • Cover it with cheese egg mixture. Repeat the process of placing another layer of dipped sponge cakes topped with mixture.
  • Refrigerate to set for 3-4 hours.
  • Before serving, sprinkle cocoa powder over the entire surface with the help of a sieve.


                                                                       

March 22, 2016

TOMATO CHUTNEY (BENGALI STYLE)

Ingredients:
Tomatoes- 500 gms
Cinnamon - 1' piece
Cloves -2
cardamoms - 3
Bay leaf - 1
Seedless dates  - 100 gms
Kishmish - 50 gms
Red chilli powder - 2 tsp
Jaggery - 50 gms
Oil - 2 tbsp

Method:

  • Wash and chop tomatoes.
  • Heat the oi and add bay leaf, cloves, cardamom, cinnamon and allow them to splutter.
  • Add the tomatoes; fry them 3-4 minutes.
  • Add dates and 2 cups of water and cook on medium flame for 5 minutes.
  • Add kishmish, chilli powder and jaggery and continue to cook till the tomatoes are done and soft.
  • Remove and let it cool.

March 20, 2016

URAD DAL CHUTNEY

Ingredients:
Urad dal - 1 cup
Red chillies - 5-6 or as per taste
Tamarind - 2 tsrips
Salt to taste
Turmeric - 1/4 tsp
Cumin seeds - 1/2 tsp
Garlic cloves - 4
Oil - 1 tsp
Curry leaves -  few

Method:

  • Dry roast the urad dal till aroma comes then keep aside.
  • Add oi to the same pan, fry red chillies, cumin seeds and curry leaves.
  • Now grind a the ingredients with little water to make chutney.
  • Serve with idli or dosa.


 మినప పప్పు పచ్చడి 

కావలిసిన వస్తువులు:
మినపప్పు -1 కప్ 
ఎండు మిర్చి - 5-6 లేదా సరిపడా 
చింత పండు - కొద్దిగా 
ఉప్పు 
పసుపు - 1/4 tsp 
జీల కర్ర - 1/2 tsp 
వెల్లుల్లి రేకలు - 4
కరివేపాకు - కొద్దిగా 
నూనె - 1 tsp 

తయారీ:

  • మినపప్పు దోరగా వేయించి పక్కన పెట్టుకోవాలి. 
  • అదే బాణలిలో నూనె వేసి మిర్చి, జీల కర్ర, కరివేపాకు వేయించాలి. 
  • తరువాత అన్ని కలిపి కొద్ది కొద్దిగా నీళ్ళు పోసుకొంటూ మెత్తగా రుబ్బుకోవాలి. 
  • ఇది ఇడ్లి దోశ లోకి బాగుంటుంది



March 18, 2016

SUMMER RASPBERRY PUDDING

Ingredients:
Bread slices - 5 thin large slices
Raspberries - 1 medium size can

Method:

  • Cut the crusts off the bread, cut into fingers with line bottom and sides of a pudding basin with this.
  • Drain syrup from fruit and put fruit into the basin.
  • Cover with the rest of the bread.
  • Put a layer of greaseproof paper on top and a weight and leave overnight.
  • Turnout and serve syrup from canned raspberries as a sauce.
  • Serve.


SEASONED WHOLE TROUT

Ingredients:
Brook trout - 4 (cleaned)
Melted butter - 75 ml
Lemon juice - 1 tbsp
Paprika - little
Tabasco sauce - few drops
Salt and pepper

Method:

  • Preheat barbecue at high.
  • It is advisable to use a fish grill.
  • Using scissors, cut off all fins.
  • Sash fish on one side with sharp knife and then baste with melted butter.
  • Sprinkle fish with remaining ingredients and place on hot grill.
  • Cook 6 minutes each side; season when turning.


CHICK PEA SALAD

Ingredients:
Chick peas - 500 gms (soaked overnight and boiled)
Cooked green beans - 250 gms
Marinated cauliflower - 350 gms
Parsley - 1 tbsp (chopped)
Yellow pepper - 1 (diced)
Tarragon - 1 tbsp
Cider vinegar - 50 ml
Sugar - 1/2 tsp
Olive oil- 125 ml
Fresh mint - 1 tsp (chopped)
Salt and pepper to taste
Lemon juice -  few drops
Tabasco sauce to taste

Method:

  • Pace chick peas, beans, cauliflower, parsley and yellow pepper in large salad bowl.
  • In separate bowl, mix together remaining ingredients, whisking until well incorporated.
  • Pour dressing over salad, toss and serve.

GREEN CHILLIES IN LEMON JUICE

Ingredients:
Green chillies - 50 gms
Lemons juice - 1/2 cup
Turmeric - 1/2 tsp
Salt to taste

Method:

  • Wash, pat dry and remove the stems.
  • Prick the green chillies with needle.
  • Take one dry glass bowl, put green chillies, salt, turmeric and lemon juice. Mix well and keep aside for one day.
  • Serve as side dish with dal and rice.

      నిమ్మ రసంలో పచ్చి మిరపకాయలు 
కావలిసిన వస్తువులు:
పచ్చి మిరపకాయలు - 50 గ్రా
నిమ్మ రసం - 1/2 కప్
పసుపు - 1/2 tsp
ఉప్పు

తయారీ:

  • పచ్చి మిరపకాయలు కడిగి తొడిమలు తీసి తడి లేకుండా తుడిచి పెట్టుకోవాలి. 
  • పిన్నిస్ తో కానీ సూదితో కానీ గాట్లు పెట్టుకోవాలి. 
  • పొడిగా ఉన్న జాడిలో  కానీ, గాజు గిన్నిలో పచ్చి మిరపకాయలు, ఉప్పు, పసుపు, నిమ్మ రసం వేసి బాగా కలిపి మూత  పెట్టుకొని ఒక రోజు ఉరనివ్వాలి. 
  • ఈ మిరపకాయలు అన్నం, పప్పు కూరతో నంజుకుంటే బాగుంటుంది



March 17, 2016

PLUM AND GIN SORBET

Ingredients:
Plums-1 kg (halved and stoned)
Castor sugar - 275 gms
Water - 750 ml
Gin  - 2 tbsp
Egg whites - 2

Method:

  • Put the plums into a saucepan with 100 gms of the castor sugar and 150 ml of the water.
  • Simmer gently until the plums form a pulp.
  • Rub through a sieve using a wooden spoon, to remove the skins.
  • Stir in the gin and allow to cool.
  • Put the remaining water and sugar in a heavy based saucepan. 
  • Heat gently until sugar has dissolved.
  • Increase the heat and cook rapidly until the thread stage is reached. Allow to cool.
  • Stir the plum mixture into a freezer container and,stirring occasionally, freeze for about 1 1/2 hours until mushy.
  • Beat the egg whites until they form soft peaks.
  • Fold into the mixture and freeze.
  • Beat the mixture twice, at hourly intervals.
  • Cover, seal and freeze.

RASPBERRY ICE CREAM

Ingredients:
Evaporated milk- 400 gms (chilled overnight)
Fresh or frozen raspberries - 450 gms
Icing sugar - 100 gms (sifted)

Method:

  • Beat the chilled evaporated milk until it becomes thick and frothy.
  • Liquidize the raspberries to a puree, or if preferred rub them through a sieve using a wooden spoon to remove the pips.
  • Beat the icing sugar into the evaporated milk and stir in the raspberry puree.
  • Pour into a freezer container and freeze.
  • Beat the mixture twice, at hourly intervals.
  • Cover, seal and freeze.

March 16, 2016

TOMATO SAUCE (BASIC RECIPE)

Ingredients:
Tomato juice - 250 ml
Flour - 25 gms
Fat - 30 ml
Sugar -  little
Salt and pepper to taste

Method:

  • Heat the fat; as it melts, stir in flour. Let mixture bubble.
  • Remove the pan from the heat. Stir in tomato juice until smooth.
  • Return to low heat. Stir until thick; cook until there is no taste of raw; season with sugar, salt and pepper.



SPANISH RICE

Ingredients:
Cooked rice - 750 gms
Onions - 250 gms (chopped)
Garlic clove - 1
Celery - 125 gms (chopped)
Green pepper - 125 gms (chopped)
Butter - 30 gms
Sugar - 1 tsp
Cloves - 2
Tomatoes - 1 can (800 gms)
Salt and pepper to taste

Method:

  • Saute the fresh vegetables in the butter; remove the garlic.
  • Add the tomatoes, sugar ad seasonings; bring to a boil and simmer 10 minutes. Remove cloves.
  • Stir in the rice; pour into a greased casserole and bake for 30 minutes at 180 C.

APPLE RASAM

Ingredients:
Cooking apples - 4
Red chilies - 2
Pepper - 1 tsp
Salt to taste
Lime juice - 1 tbsp
Mint leaves - 20
Coriander leaves - few
Ghee - 2 tbsp

Method:

  • Wash the apples, core and remove pips.
  • Heat the ghee in pressure cooker, add red chilli chillies; fry them.
  • Add apple, chopped coriander and mint leaves and saute for a while.
  • Add 500 m of water, salt and pepper and close the lid.
  • Cook this in low pressure for 15 minutes then remove from flame.
  • Once the lid open, mash the contents; strain and stir in lemon juice.
  • Serve hot in small bowls.

APPLE AND BANANA CHUTNEY

Ingredients:
Cooking apples - 500 gms
Water - 300 ml
Large  onions - 2 (chopped)
Raisins - 200 gms (chopped)
Crystallised ginger - 100 gms
Brown sugar - 350 gms
Large bananas - 3
Salt - 25 gms
Cayenne pepper  -1 tsp
Malt vinegar - 750 ml

Method:

  • Peel, core and chop the apples and put in a large saucepan with the water.
  • Add the chopped onions, raisins, ginger and sugar.
  • Simmer until soft.
  • Add the chopped bananas, salt, cayenne pepper and vinegar and simmer slowly, uncovered until thick.
  • Stir frequently to prevent the mixture burning.
  • Pour into warmed jars and cover at once.


SUMMER TOMATO JUICE COCKTAIL

Ingredients:
Tomato juice - 250 ml
Tabasco sauce - few drops
Lemon juice -  little
Worcestershire sauce to taste

Method:

  • Chill tomato juice.
  • Put into a jug with a few drops of tabasco sauce, a little lemon juice and worcestershire sauce, adjusting to taste. Stir well.
  • Pour into small glasses and garnish with fresh mint sprigs.

March 14, 2016

COCONUT ICE

Ingredients:
Condensed milk - 4 tbsp
Icing sugar - 350 gms (sieved)
Dessicated coconut - 175 gms
Pink colour - one drop

Method:

  • Mix together the condensed milk and icing sugar.
  • Stir in the coconut (the mixture should be very stiff) and divide into two parts.
  • Tint one half of the mixture pale pink with pink colour.
  • Shape the mixture into two identical bars and press firmly together.
  • Dust a plate or tin with icing sugar and leave the coconut ice on this until firm, then cut into squares. 



CHEESE FRUIT CUP

Ingredients:
Kiwis - 2 (peeled and diced)
Bananas - 2 (peeled and sliced)
Apple - 1 (cored, peeled and sliced)
Yogurt - 4 tbsp
Liqueur of your choice - 2 tbsp
Cream cheese - 250 gms (softened)
Juice of one orange

Method:

  • Place kiwis and bananas in food processor and puree.
  • Add apple and orange juice; continue bending several seconds.
  • Add yogurt, liqueur and cream cheese; blend well until quite smooth.
  • Spoon into small cup like glasses and refrigerate before serving.

LOBSTER LIZA

Ingredients:
Lobster meat - 500 gms (chopped and cooked)
Shallots - 2 (chopped)
Green pepper - 1 (chopped)
Thick tomato sauce - 300 ml (heated)
Lemon juice - 1 tbsp
Parmesan cheese - 1/2 cup (grated)
Salt and pepper
Toasted white bread
Butter - 2 tbsp

Method:

  • Heat butter in saucepan. Cook shallots and green pepper 3 minutes over low heat.
  • Mix in lobster meat and tomato sauce; season well and add lemon juice.
  • Cook over low heat 2-3 minutes.
  • Correct seasoning and spoon mixture over toast.
  • Top with cheese and broil 2-3 minutes in oven.



March 11, 2016

TOMATO AND SPRING ONION RICE

Ingredients:
Cooked rice - 300 gms
Tomato puree - 200 gms
Spring onions - 100 gms (finely chopped)
Lemon juice - 1 tsp
Salt to taste
Black pepper - 1 tsp (ground)
Cumin seeds - 1/2 tsp
Cinnamon - 1" stick
Cloves - 4
Ghee - 3 tbsp

Method:

  • Heat the ghee in a saucepan. Add the cloves, cinnamon and cumin seeds. Let them splutter.
  • Add the spring onions. Fry them for 4-5 minutes on a medium heat.
  • Stir in the pepper, salt and the tomato puree. Simmer for 2-3 minutes
  • Add the rice. Toss the mixture well.
  • Switch off the flame. Stir in lemon juice.
  • Serve hot.

          టమాటో ఉల్లికాడల రైస్ 

కావలిసిన వస్తువులు:
అన్నం - 300 గ్రా 
టమాటో పూరీ - 200 గ్రా 
ఉల్లికాడలు - 100 గ్రా (సన్నగా తరిగినది)
నిమ్మ రసం - 1 tsp 
ఉప్పు 
మిరియాల పొడి - 1 tsp 
జీలకర్ర - 1/2 tsp 
దాల్చిన చెక్క - 1"
లవంగాలు - 4
నెయ్యి - 3 tbsp 

తయారీ:
  • బాణలిలో నెయ్యి వేడి చేసి అందులో జీలకర్ర, లవంగాలు, దాల్చిన చెక్క వేసి వేయించాలి. 
  • ఉల్లికాడలు వేసి 4-5 ని లు వేయించుకోవాలి. 
  • టమాటో గుజ్జు, ఉప్పు, మిరియాల్ పొడి వేసి కొద్దిసేపు ఉడికించాలి. అందులో అన్నం వేసి బాగా కలిపి దించుకోవాలి..  
  • నిమ్మరసం పోసి కలిపి వేడిగా వడ్డించుకోవాలి

March 10, 2016

NOODLES ALFREDO

Ingredients:
Cooked broad noodles - 500 gms
Soft butter - 175 ml
Parmesan or strong cheddar cheese - 500 ml (gated)
Warm cream - 125 ml
Salt and pepper to taste

Method:

  • Thoroughly drain cooked noodles; place in hot casserole with butter; toss gently with fork until noodles are all buttered.
  • Add cheese and toss again; pour in cream and toss again.
  • Season with salt and pepper.

March 09, 2016

HOW TO MAKE SWEET DOUGH

Ingredients:
Sugar - 10 ml
Warm water - 150 ml
Granular yeast - 20 ml
Milk - 400 ml
Lemon - 1 (rind)
Sugar - 200 ml
Shortening - 175 ml
Salt - 5 gms
Eggs - 2
Flour - 2 kg

Method:

  • Stir sugar into warm water: sprinkle with yeast and let stand 10 minutes without stirring.
  • Scald lemon rind with milk; strain; cool to lukewarm.
  • Beat together sugar, shortening, salt and eggs and add milk; stir in yeast mixture.
  • Stir in 1/4 of the flour; knead in remaining flour, until dough is elastic.
  • Rotate dough in a large greased bowl to grease top; cover and let rise in a warm place until doubled in bulk; about 45-60 min.
  • Punch down and divide dough into 3; shape each portion into a ball and let rest 10 min.
  • Shape into buns or follow directions for the variations which follow. Let panned dough rise until doubled in bulk before baking.
  • Bake 15-20 min at 200C.


LEMON CHIFFON PIE

Ingredients:
Plain sweet biscuits - 1/2 packet (crushed)
Butter- 100 gms
Cinnamon powder

Filling:
Sugar - 1 cup
Butter - 125 gms
Lemons - 3 (juice and finely grated rind)
Eggs - 3
Whipped cream - 150 ml

For Garnishing:
Whipped cream
Lemon twists

Method:

  • Make base by combining the biscuits, butter and cinnamon and pressing into a 20cm     greased microwave pie plate. Chill while making the filling.
  • For the filling, heat the sugar, butter, lemon juice and rind in a microwave safe bowl on high powder for 1-2 minutes.
  • Beat the mixture, adding the eggs one at a time, then beat the whole mixture well.
  • Cook on medium power for 4-6 minutes or until mixture thickens, stirring every two minutes. Allow to cool.
  • Fold in the whipped cream and spoon into base. Chill.
  • Decorate with extra whipped cream and lemon twists before serving.


RICE AND BEAN SPROUTS

Ingredients:
Hot cooked rice - 2 cups
Soya sauce - 2 tbsp
Bean sprouts - 1 1/2 cups
Garlic clove - 1 (minced)
Green onions - 2  (minced)
Sesame seeds - 3 tbsps(toasted and crushed)
Salt to taste
Sesame oil - 1 tbsp

Method:

  • Combine sesame seeds with onions and garlic and saute in the oil for 3 minutes.
  • Add the bean sprouts ad saute until thoroughly hot. (it may be necessary to add a few drops of water to keep ingredients from sticking)
  • Add the hot rice and soy sauce and gently mix, being careful not to mash rice grains.


WATERMELON SORBET

Ingredients:
Watermelon   - 500 gms
Milkmaid - 1/2 tin

Method:

  • Remove all seeds  from the watermelon and cut into small pieces.
  • Mix in milkmaid and blend in an electric blender.
  • Pour into freezing trays and freeze till set.
  • Cut into cubes and serves frozen.

MIXED FRUIT SALAD

Ingredients:
Apple - 1 (diced)
Pear - 1 (diced)
Strawberries - 6 (coarsely chopped)
Pineapple - 50 gms (diced)
Chaat masala - 2 tsp
Lemon juice - 2 tsp
Salt to taste
Sugar to taste

Method:

  • Mix all the ingredients together.
  • Serve chilled.




MINT CHUTNEY - 2

Ingredients:
Fresh mint leaves - 100 gms
Large onion - 1
Green chillies - 3
Garlic cloves - 6-8
Salt to taste
Water - little

Method:

  • Grind all the ingredients together to make chutney.
  • Store in a clean, dry jar for 2-3 days.

PINEAPPLE GOJJU

Ingredients:
Pine apple - 400 gms (chopped)
Oil - 3 tbsp
Turmeric - 1/2 tsp
Asafoetida -  a pinch
Salt to taste
Mustard seeds - 1 tsp
Curry leaves -  few
Water - 250 ml

For the spice mixture:
Fresh coconut - 4 tbsp (grated)
Green chillies - 3
Red chillies - 2
Fennel seeds - 1/2 tsp
Cumin seeds - 1 tsp
Coriander seeds - 2 tsp
Clove - 1
Peppercorns - 2-3
Coriander leaves -  small bunch

Method:

  • Heat 1 tbsp of oil in a saucepan. Add all the spice mixture ingredients; fry it on a medium heat for 1-2 minutes, stirring frequently.
  • Remove from the heat and grind   to a smooth paste by adding half the water. Keep aside.
  • Heat the remaining oil in a saucepan. Add the mustard seeds and curry leaves. Fry until mustard crackles.
  • Add the asafoetida, turmeric and salt; fry for few seconds.
  • Add the pine apple, the spice mixture and the remaining water. Mix well.
  • Cover and cook in low flame for 8-10 minutes or till tender.


March 08, 2016

PUMPKIN KUZHAMBU

Ingredients:
Pumpkin - 500 gms
Onions - 250 gms
Tuvar dal - 50 gms
Tomatoes- 250 gms
Curry leaves  - few
Chilli powder - 2 tsp
Salt to taste
Turmeric - 1/2 tsp
Oil - 2 tbsp
Coriander leaves - small bunch

Method:

  • Peel, remove pith and seeds from the pumpkin and cut into pieces.
  • Boil the pieces in salted water till tender. Keep aside.
  • Pressure cook dal with sufficient water up to 3 whistles or until soft. Mash the dal and keep aside.
  • Finely chop onions.
  • Blanch, peel and puree the tomatoes.Finely chop coriander leaves.
  • Heat oil in frying pan, fry onions brown, then add curry leaves and coriander leaves. Fry a little.
  • Add chilli powder, salt, turmeric and tomato puree; cook for 5 minutes.
  • Add tuvar dal and pumpkin; stir. Add one cup of water and close the lid. Stir occasionally.
  • Cook another 5 minutes.
  • Serve hot with rice.


PEPPER DUCK ROAST

Ingredients:
Duck - 1 kg
Butter - 2 tbsp
Refined vegetable oil -2 tbsp
Large onions -3 (finely sliced)
Tomatoes -4 (finely chopped)
Malt vinegar - 2 tbsp
Ginger paste - 1 1/2 tsp
Garlic paste -1 tsp
Pepper powder - 1 tsp
Salt to taste
Sugar - 1 tsp
Water - 500 ml

Method:

  • Mix the vinegar, ginger paste, garlic paste, salt and pepper. Pierce the duck with a fork and marinate with this mixture for one hour.
  • Heat the butter and oil together in a saucepan. Add the onions and tomatoes.
  • Fry  on a medium heat for 3-4 minutes. 
  • Add the duck, sugar and water. Mix well and simmer for 45 minutes.
  • Serve hot.

MOCHA EXQUISITE

Ingredients:
Cocoa  - 4 tbsp
Coffee - 4 tbsp
Milkmaid - 1 tin
Powdered sugar - 2 tbsp
Unsalted butter - 250 gms
Biscuits - 200 gms
Cream - 1 1/2 cups
Egg- 1
Walnuts- 1/2 cup

Method:

  • Creamy butter and sugar together till light and fluffy.
  • Beat egg well and mix into butter mixture.
  • Add coffee and cocoa and mix well.
  • Whip cream. Add milkmaid to it and fold into butter mixture.
  • Crush biscuits and walnuts coarsely. Add to the butter mixture
  • Serve frozen, topped with crumbled biscuits and walnuts.



FILLETS IN CREAMY TOMATO SAUCE

Ingredients:
Fish fillets - 500 gms
Dry white wine - 1/2 cup
Butter - 100 gms
Tomato paste - 1 tbsp
Plain flour - 1 tbsp
Cream - 1/2 cup
Freshly ground black pepper
Freshly chopped parsley

Method:

  • Place fish, wine, butter, tomato paste and pepper in a shallow microwave safe dish.
  • Cook, covered on high powder for 4-5 minutes or until fish is just cooked.
  • Transfer fish to serving dish and cover while making the sauce.
  • Pour cooking liquid from fish  into a microwave safe jug. Stir in flour and cook on high power for 1-2 minutes.
  • Add cream, stir and cook on high powder for one minute.
  • Spoon sauce over fish and serve garnished with parsley.