April 25, 2016


Red cherries - 1 can (425 gms)
Castor sugar - 175 gms
Cherry brandy - 2 tbsp
Egg whites - 2


  • Drain the cherries ad make the juice up to 600 m with water.
  • Put the liquid and sugar into a heavy based saucepan.
  • Heat gently until the sugar has dissolved. 
  • Increase the heat and cook rapidly until the thread stage is reached. Allow to cool.
  • Stone the cherries and liquidize or sieve them to a puree.
  • Stir the puree into the cold syrup and add the cherry brandy.
  • Pour the 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 and fold into the cherry mixture.
  • Cover, seal and freeze.


Raw papaya - 1 cup (grated)
Khoya - 1/2 cup
Sugar - 1 cup
Water - 1/2 cup
Flour - 1 tbsp
Cardamom powder - 1/2 tsp
Raisins - few
Ghee for frying


  • Boil the papaya in a little water till soft.
  • Drain and squeeze out the water. Add khoya and mix well.
  • Make a syrup of one thread consistency with the sugar and water.
  • Take a portion of the papaya mixture and a little flour; mash it up in the palm of the hand and, inserting a raisin or two, roll into a little sausage. Do the same till all the mixer is up.
  • Deep fry in ghee and add the fried rolls to the syrup.
  • Sprinkle with cardamom powder and keep for 2 hours before serving.

April 24, 2016


Lotus stem - 125 gms (peeled and sliced)
Water chestnuts - 125 gms 
Corn flour - 80 gms
Salt to taste
Oil for deep frying
Dry red chillies - 1 1/2 tsp (diced)
Garlic - 1 tsp (chopped)
Ginger - 1 tsp (chopped)
Tomato ketchup - 2 tbsp
Honey - 1 tbsp
Dark soya sauce - 1/4 tsp
Spring onions - 2  tsp (chopped)
Chilli oil - 1/2 tsp


  • Lightly season lotus stem and water chestnuts with salt and coat with corn flour.
  • Heat  oil in a wok and deep fry lotus stem and water chestnuts till crisp. Drain and keep aside.
  • In a wok, heat 2 tsp of oil and saute dry red chillies till lightly burnt.
  • Add chopped garlic, ginger and saute.
  • Add tomato ketchup, honey and cook.
  • Add soy sauce and season.
  • Add fried lotus stem and water chestnuts to the sauce and toss, adding chopped spring onions.
  • Finish with chilli oil ad serve hot.


Yellow noodles - 4 portions
Chicken stock - 800 ml 9keep aside the chicken)
Minced pork - 150 gms
Bean sprouts - 60 gms
Chilli paste - 1 tbsp
Roasted peanuts - 2 tbsp (crushed)
Lime juice - 3 tbsp
Ground chilli - 1 tbsp
Fish sauce - 5 tbsp
Sugar - 3 tbsp
Garlic - 3 tbsp (chopped)
Spring onion - 3 tbsp (chopped)


  • Heat the chicken stock in a saucepan, and when boiling, add the shredded chicken that was used to make the stock, the minced pork and noodles.
  • When the noodles are cooked, add the chilli paste, ground chilli, crushed peanuts, lime juice, fish sauce, sugar and chopped garlic.
  • Stir the soup so that all the flavours are well mixed, and at the last moment, just before serving, add the bean sprouts and sprinkle with spring onion.


Potatoes - 8 (medium size)
Sour cream - 2 cups
Melted butter - 1/2 cup
Turmeric - 1 tsp
Salt to taste
Black pepper - 1 tsp
Paprika - 1 tsp
Ground rosemary - 1/2 tsp
Asafoetida - 1/4 tsp


  • In large saucepan parboil potatoes. Drain and refrigerate.
  • When potatoes are cooled, peel and cut i 1/2" slices.
  • Preheat oven to 400
  • In bowl, combine sour cream, butter and spices. Add potatoes to cream mixture.
  • Stir gently and place i casserole dish.
  • Cover ad bake 25 minutes.
  • Serve hot.

April 23, 2016


Brinjals – 250 gms
Mustard seeds – 25 gms (ground to paste)
Kalonji seeds – ¼ tsp
Green chillies – 2-3
Turmeric -1 tsp
Red chilli powder – 2 tsp
Salt to taste
Sugar to taste
Mustard oil – 2 tbsp

  •  Wash brinjals and cut into quarters.
  • To make the mustard paste, soak mustard seeds in water for 10 minutes and grind to a coarse paste.
  • Heat mustard oil to smoking point. Add kalonji seeds and green chillies.
  • Add brinjals, turmeric, chilli powder, salt and 2-3 tbsp of water.
  • Cook on low heat till the brinjals are done.
  •  Add mustard paste and sugar, cook for 2-3 minutes.
  • Add a little more mustard oil and stir. Check the seasoning.
  •  Serve hot.

April 15, 2016


White or red cabbage - 325 gms
Carrots - 4
Celery sticks - 2
Mayonnaise or salad cream - 150 ml


  • Trim the cabbage and shred very finely. 
  • Grate the carrots, thinly slice the celery.
  • Toss all the vegetables together with mayonnaise or salad cream until evenly coated.
  • Allow to soften for an hour or so before serving.


Chicken with skin - 4 pieces
Onion - 1 tbsp (chopped)
Carrot - 1 tbsp (chopped)
Celery - 
Bay leaf - 1
Pepper corns - few
Salt and pepper to taste
Egg - 1 (beaten)
Flour - 1/2 cup 
Bread crumbs - 1 cup
Oil to fry


  • Boil the chicken in a stock pot to which onion, carrot, celery, bay leaf and peppercorns to be added, cook the chicken in the stock pot until done.
  • Remove from the stock pot and cool the chicken pieces.
  • Sprinkle salt and pepper to taste.
  • Beat the egg separately and keep aside.
  • First coat the chicken in the flour, then in egg mixture and finally roll in bread crumbs.
  • Deep fry in hot oil until it has a nice golden brown colour.
  • Remove and drain off excess oil.
  • Serve hot with bread and sauce.


Coke bottles - 2
Kokum - 12 pieces
Water - 1/2 cup
Sugar syrup - 1/4 cup or as required
Black salt - 1/4 tsp
Cumin powder - 1/4 tsp
Crushed ice as required


  • boi kokum in 1/2 cup of water for 5-6 minutes. Cool and grind in the mixer.
  • Sieve the pulp; add sugar syrup, black salt and cumin powder.
  • In each glass put some crushed ice; pour 1/4 cup of kokum syrup then top it with coke.
  • Serve immediately.


Bean sprouts - 1 11/2 cups
Spring onions - 6 (finely sliced)
Garlic - 1 tsp (finely chopped)
Fresh ginger - 1 tsp (finely chopped)
Soya sauce - 1 tbsp
Ginger sauce - 1/2 cup
Vegetable oil - 3 tbsp
Parsley - 1 tbsp (chopped)


  • Clean and wash bean sprouts, drain well.
  • Heat oil in a fry pan, saute onions, garlic and ginger for 2-3 minutes, stirring well.
  • Add bean sprouts and soya sauce. Mix well. Cook for another 4 minutes over low heat.
  • Remove from heat, place bean sprouts on a serving bowl.
  • Pour hot ginger sauce over it and serve immediately.
  • Sprinkle chopped parsley on top.


Small pumpkins - 2
Eggs - 5
Brown sugar - 100 gms or
white sugar - 70 gms
Coconut cream - 250 ml


  • Beat the eggs, coconut cream and sugar until soft and fluffy.
  • Slice off the pumpkin heads and scoop out the flesh.
  • Now pour in the prepared mixture, replace the heads and steam until set.
  • Leave to cool in the refrigerator and before serving , cut into slices.


Moong dal - 1 cup
Tomatoes - 1 cup(chopped)
Zucchini - 1 (peeled and chopped into 1" cubes)
Water - 4 cups
Ghee - 5 tsp
Minced ginger - 1/2 tbsp
Cumin seeds -   1/2 tsp
Mustard seeds - 1/2  tsp
Green chillies- 4 (chopped)
Asafoetida - 1/4 tsp
Turmeric - 1/2 tsp
Chilli powder - 1 tsp
Fresh coriander leaves to garnish


  • Heat 3 tsp of ghee in pressure cooker, add washed moong dal, turmeric and asafoetida. Fry for 30 seconds on medium heat.
  • Add vegetables, chillies, ginger and cook for 3-4 minutes on medium flame.
  • Add water and close the lid. Cook upto 3 whistles or till dal is soft and tender.
  • Once the lid is open,add salt and chilli powder and cook for 2-3 minutes.
  • Heat the remaining ghee; add cumin and mustard; allow them to crackle.
  • Pour this over dal.
  • Garnish with coriander leaves. Serve hot. 

April 14, 2016


Whole wheat pita breads - 4
Zucchini - 2 cups (sliced)
Black olives - 1 cup (sliced)
Green pepper - 1 cup (chopped)
Mozzarella cheese - 1 1/2 cups
Monterrey jack cheese - 1 1/2 cups
Tomato sauce

For Tomato sauce:
Tomato puree - 1 1/2 cups
Water - 1/4 cup
Olive oi - 2 tbsp
Asafoetida -  1/4 tsp
Sweet basil - 1 tsp
Salt - 1 tsp
Oregano - 1 tsp


For tomato sauce:

  • In a saucepan heat olive oil over medium heat. Add asafoetida and basir, and stir in puree, water and salt. Cover and bring to a boil, reduce heat, and simmer for 15 minutes, stirring occasionally. Remove from heat and stir in oregano.

  • Place 2 pita breads o baking sheet. Spread each with  1/4 of tomato sauce. 
  • Top with vegetables and cheese.
  • Sprinkle with oregano.
  • Bake 15 minutes or until the cheese begins to bubble ad brown.
  • Repeat with remaining pita breads.  


Ripe mangoes - 3 (peeled and pitted)
Condensed milk - 1 tin
Lemon juice - 1
Raspberries - 1 cup (fresh or frozen)
Orange juice - 1/4 cup
Pistachio nuts - 4 tbsp (chopped)


  • Soak raspberries in orange juice.
  • Place mangoes, condensed milk, and lemon juice in a bender. Blend until smooth.
  • Pour half of this mixture evenly into 4 dessert dishes.
  • Divide 3/4 cup raspberries evenly into the dishes, then add the remainder of the mango mixture.
  • Chill for several hours.
  • Immediately before serving, top with remaining berries and garnish with pistachio nuts.


Millet flour - 350 gms
Warm water - 120 ml
Ajwain seeds - 1 tbsp
Salt to taste


  • Knead all ingredients to form a soft dough.
  • Divide into 8 balls and pat to flatten into discs 15 cm in diameter.
  • Heat a flat pan, place a bhakri on the pan and spread tsp of water on it.
  • Flip and cook till the underside is brown. Cook each side twice.
  • Repeat for the remaining bhakri.
  • Serve hot.

April 13, 2016


Potatoes - 750 gms (boiled, peeled and diced)
Chilli powder - 1/2 tsp
Sesame seeds - 1 tsp
Chaat masala - 1 tsp
Turmeric - 1/4 tsp
Salt to taste
Roasted cumin powder - 1/2 tsp
Red chilies - 2 (broken)
Coriander leaves - 1 tbsp (chopped)
Oil - 3 tbsp
Lemon juice - 1/2


  • Toss the potatoes with the chaat masala, chilli powder and turmeric till the spices coat the potatoes.Set aside.
  • Heat the oil in a pa. Add the sesame seeds and red chillies. Let them splutter.
  • Add the marinated potatoes and salt. Mix well.
  • Cook o a low heat for 10 minutes.
  • Sprinkle cumin powder, coriander leaves and lemon juice on top. Toss well.
  • Serve hot.


Glutinous rice - 300 gms
Coconut milk - 450 ml
Palm sugar - 120 gms
Salt - 1 tsp
Fresh coconut pulp - 160 gms
Sugar - 8 tbsp


  • Heat the palm sugar with the coconut pulp in a saucepan until the sugar has dissolved.
  • Stir continuously for about fifteen minutes, until the mixture caramelises slightly.
  • Remove from the heat and set aside, allowing to rest.
  • At the same time, heat the coconut milk, adding white sugar and a tsp of salt.
  • Bring to the boil and stir continuously so that it does not become lumpy. (the sugar and salt should dissolve in the mixture).
  • When boiling, add the rice to the coconut milk and simmer for about five minutes. When the rice is ready, pour into a bowl and cover with the caramelised coconut.


Lobster - 1 kg (cut into cubes)
Onions - 2 (chopped finely)
Water chestnuts - 50 gms (cleaned, boiled, peeled and cut into cubes)
garlic cloves - 6 (chopped)
Cream - 250 ml
Green chillies - 2 (chopped)
Spring onions - 2 (sliced thinly)
Salt - 2 tsp
Chilli oil - 2 tsp
Egg whites - 2 (beaten)
Corn flour - 2 tbsp
Water - 1 cup
Oil for frying


  • Place lobster cubes in a bow with salt, egg whites and corn flour, mix well and marinate for 2 hours.
  • Heat oil, deep fry lobster cubes over medium heat until golden. Drain well.
  • Add water to the remaining marinade.
  • Heat 3 tbsp of oil in a pan. Add onion and garlic; saute for 2 minutes.Do not allow it to brown.
  • Stir well and add water chestnuts, lobster cubes and chilies. Stir well and cook for 5 minutes.
  • Add the marinade water. Stir well. Cook over low heat, as it thickens add cream. Mix well.Cook for another 5-7 minutes and remove from heat.
  • Transfer into a serving dish, decorate with lobster shell (head and tail). Sprinkle chilli oil and spring onions on top.
  • Serve hot.

April 11, 2016


Broccoli florets - 1 cup
Baby leeks - 115 gms
Asparagus - 225 gms (trimmed)
Fennel bulb - 1 small
Fresh or frozen peas - 115 gms
Butter - 3 tbsp
Shallot - 1 (chopped)
Fresh mixed herbs (parsley, thyme and sage) - 3 tbsp (chopped)
Double cream - 300 ml
Dried penne pasta - 350 gms
Salt and ground black pepper
Freshly grated Parmesan cheese 


  • Divide the broccoli florets into tiny sprigs. Cut the leeks and asparagus diagonally into 5 cm lengths. Trim the fennel bulb and cut into wedges.
  • Cook the vegetables i boiling salted water until just tender. Remove with a slotted spoon and keep hot.
  • Melt the butter in a separate pan, add the chopped shallot and cook, stirring occasionally, until softened, but not browned.
  • Stir in the herbs and cream and cook for a few minutes, until slightly thickened..
  • Meanwhile, cook the pasta in boiling salted water until just tender. Drain well and add to the sauce with the vegetables.
  • Toss gently and season with black pepper.
  • Serve the pasta at once with a generous sprinkling of freshly grated parmesan.

April 06, 2016


Tender Spinach leaves - 500 gms (stalks removed)
Pine nuts -25 gms
Raisins - 50 gms
Crusty white bread slice - 1
Olive oil - 3 tbsp
Garlic cloves - 2 (crushed)
Salt and ground black pepper


  • Put the raisins in a small bowl. Pour over boiling water to cover and leave to soak while you make croutons and prepare the rest of the salad ingredients.
  • Cut the bread into cubes and discard crusts. Heat 2 tbsp of the oi and fry the bread until golden. Drain.
  •  Heat the remaining oil in the pan. Fry the pine nuts until beginning to colour.
  • Add the spinach and garlic and cook quickly, turning the spinach until it has just wilted.
  • Drain the raisins and add them to the pan.
  • Toss gently and season lightly with salt and pepper.
  • Transfer to a warmed serving dish.
  • Scatter with the croutons and serve the salad at once.


Prawns - 500 gms (shelled, de-veined and chopped)
Spring onions - 3
Fresh water chestnuts - 6-8 (peeled, washed and finely chopped)
Salt - 2 tsp
Dry sherry - 2 tsp
Ginger - 1 tsp (grated)
Egg white - 1 (beaten until stiff)
Corn flour - 2 tsp
Oil for frying
Chinese red sauce - 1 cup


  • Chop spring onions very finely.
  • Mix prawns, water chestnuts, spring onions, salt, sherry and ginger in a bowl.
  • Add egg white to the mixture with corn flour. Make walnut size balls.
  • Heat oil and fry a few balls at a time until golden brown.
  • Drain on kitchen paper and serve hot with sauce. 

April 04, 2016


Linseed flowers-150 gms
Urad dal - 1 tbsp
Coriander seeds - 1/2 tsp
Cumin seeds - 1/2 tsp
Gingely  seeds - 1 tbsp
Tamarind - lemon size
Red chillies - 12-15
Dry coconut - 2" piece
Jaggery - small piece
Turmeric - 1/4 tsp
Salt to taste
Oil -2 tsp

For Talimpu:
Oi  - 2 tsp
Mustard seeds - 1/2 tsp


  • Wash and fry the flowers in one tsp of oil. Remove and keep aside.
  • In the same pan, add remaining oil, fry the remaining ingredients.
  • Grind all the ingredients adding little water to make chutney.
  • Heat the oil; add mustard seeds and fry them to crackle.
  • Pour this over chutney.

అవిసి పువ్వులతో పచ్చడి 

కావలిసిన వస్తువులు:
అవిసి పువ్వులు- 150 గ్రా 
మినప పప్పు - 1 tbsp 
దనియాలు - 1/2 tsp 
జీలకర్ర - 1/2 tsp 
నువ్వులు - 1 tbsp 
చింత పండు - నిమ్మకాయంత 
ఎండు మిర్చి - 12-15
ఎండు కొబ్బరి - 2" ముక్క 
బెల్లం - చిన్న ముక్క 
పసుపు - 1/4 tsp 
నూనె - 2 tsp 

నూనె - 2 tsp 
ఆవాలు - 1/2 tsp 

  • అవిసి పువ్వూలు కడిగి 1 tsp ఆయిల్లో వేయించి పక్కన పెట్టుకోవాలి. 
  • అదే బాణలిలో మిగిలిన వస్తువులు వేసి వేయుంచుకోవాలి. 
  • అన్ని కలిపి కొద్దిగా నీళ్ళు పొసుకొని మెత్తగా రుబ్బుకోవాలి.. 
  • బాణలిలో నూనె వేడి చేసి ఆవాలు వేయించి పచ్చడిలో కలుపుకోవాలి

April 03, 2016


Plain flour - 2-3 tbsp
Lemon sole fillets - 4
Butter - 50 gms
Lemon juice - 60 ml
Olive oil - 3 tbsp
Rinsed bottled capers - 2 tbsp
Salt and ground black pepper

For Garnishing:
Lemon wedges
Fresh flat leaf parsley


  • Season the flour with salt and pepper.
  • Coat the sole fillets evenly on both sides.
  • Heat the oil with half the butter in a large shallow pan until foaming.
  • Add two sole fillets and fry over a medium heat for 2-3 minutes on each side.
  • Lift out the sole fillets with a fish slice and place on a warmed serving platter. Keep hot.
  • Fry the remaining fillets in the same way, then lift them out carefully and add them to the platter.
  • Remove the pa from the heat and add the lemon juice and remaining butter.
  • Return the pan to a high heat and stir vigorously until the pan juices are sizzling and beginning to turn golden brown. Remove from the heat and stir in the capers.
  • Pour the pan juices over the sole, sprinkle with salt and pepper to taste and garnish with the parsey.
  • Add the lemon wedges and serve at once.

Lion's Head Casserole

The name of this dish - shi zi tou in Chinese - derives from the rather strange idea that the pork meatballs look like a lion's head and the chinese leaves resembles its mane.

Minced pork - 450 gms
Mushrooms - 50 gms
Prawns - 50 gms (cooked, peeled and finely chopped)
Spring onion - 2 tsp (Finely chopped)
Fresh root ginger - 1 tsp (finely grated)
Light soy sauce - 1 tbsp
Light brown sugar - 1 tsp
Chinese rice wine or dry sherry - 1 tbsp
Corn flour - 1 tbsp
Chinese leaves - 675 gms
Vegetable oil- 3-4 tbsp
Salt to taste
Basic stock or water - 300 ml


  • Mix together the pork, spring onion, ginger, mushroom, prawns, soy sauce, brown sugar, rice wine and corn flour. Shape the mixture into 4-6 meatballs.
  • Cut the chinese leaves into large pieces, all about the same size.
  • Heat the oil in a wok or large frying pan. Add the chinese leaves and salt and stir fry for 2-3 minutes.
  • Add the meatballs and the stock, bring to the boil, cover and simmer gently for 30-45 minutes.
  • Serve immediately.


Raisins - 75 gms
White rum - 4 tbsp
Single cream - 450 ml
Vanilla essence - 2-3 drops
Egg yolks - 3
Castor sugar - 100 gms
Double or whipping cream - 150 ml


  • Put the rum and raisin  in a small bowl and set aside to marinate.
  • Meanwhile, use the single cream, vanilla essence, egg yolks and castor sugar to make a vanilla custard.
  • Add vanilla essence to the single cream and gently heat to simmering point.
  • Beat the egg yolks and sugar in a large bowl until thick and pale yellow in colour. Gradually pour the hot cream into the egg mixture, stirring constantly.
  • 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.
  • Pour into a large mixing bowl and allow to go cold.
  • Beat the double or whipping cream until it forms soft peaks and fold gently into the custard with the rum and raisins.
  • Pour into freezer container and freeze.
  • Beat the mixture twice, at hourly intervals.
  • Cover, seal and freeze.

April 01, 2016


Apricots - 24 (pitted)
Tia maria - 1/2 cup
Butter - 2 tbsp
Sugar - 2 tbsp
Orange juice of one
Lemon juice - 1/2
Whipped cream for topping


  • Marinate apricots in Tia maria for 30 minutes.
  • Drain and reserve liquid; thread apricots on skewers.
  • Heat butter in frying pan. Stir in sugar and cook until golden brown; stir constantly.
  • Pour in reserved marinade and flambe.
  • Add orange and lemon juices; cook 2 minutes.
  • Pour sauce into fairly deep baking dish and place skewers on top.
  • Broil 6 minutes in oven.
  • Top with whipped cream if desired.


chicken breast - 2 (skinned, halved and boned)

Walnuts -1/2 cup (chopped)
Lime juice- 1/2 cup
Hot chicken stock - 1 cup
Garlic cloves - 2(smashed and chopped)
Olive oil - 1 tbsp
Sour cream - 1 cup
Chives - 2 tbsp (chopped)
Salt and pepper


  • Cut chicken into 1/2" pieces. Place in  bow along with walnuts, lime juice, chicken stock, garlic, salt and pepper; marinate 2 hours in refrigerator.
  • Thread chicken on skewers with oil and broil 6-7 minutes each side in oven 6" from top element.
  • Before kebabs are done, mix reserved marinade with sour cream and chives.
  • Serve with chicken.


Monkfish - 450 gms
Fresh root ginger - 1 tsp (grated)
Garlic clove -1 (finely chopped)
Soy sauce -30 ml
Rice vermicelli - 175 gms
Corn flour - 50 gms
Eggs - 2 (beaten)
Salt and pepper to taste
Oil for deep frying
Banana leaves - to serve (optional)

For the dipping sauce:
Soy sauce - 2 tbsp
Rice vinegar - 2 tbsp
Sugar - 1 tbsp
Red chillies - 2 (thinly sliced)
Spring onion - 1 (thinly sliced)


  • Trim the monkfish and cut into 1" thick medallions. Place in a dish and add the ginger, garlic and soy sauce. Mix lightly and leave to marinate for 10 minutes.
  • Meanwhile, make the dipping sauce. Combine the soy sauce, vinegar and sugar in a small saucepan.
  • Bring to the boil. Add salt and pepper to taste.
  • remove from the heat, add the chillies and spring onion and set aside until required.
  • Using kitchen scissors, cut the noodles into 4 cm in lengths. Spread them out in a shallow bowl.
  • Coat the fish medallions in corn flour, dip in beaten egg and cover with noodles, pressing them on to the fish so that they stick.
  • Deep fry the coated fish in hot oil, 2-3 pieces at a time, until the noodle coating is fluffy, crisp and light golden brown.
  • Drain and serve hot on banana leaves, if you ike, accompanied by the dipping sauce.

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