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Showing posts from May, 2016


Strong black coffee - 4 cups (hot)
Heavy cream - 175 ml
Honey - 1 tbsp
Brown sugar - 3 tbsp
Dark rum - 3 tbsp
Cloves - 2
Grated orange rind - 1 tbsp
Cinnamon sticks - 3
Lemon slices - 4
Granulated sugar
dash of cinnamon


Coat rims of 4 tall- stemmed glasses with lemon.
Dip in granulated sugar and set aside.
Place remaining ingredients, except cream and cinnamon, in casserole.Microwave 2 minutes uncovered.Pour into glasses and top with dollops of whipped cream.Sprinkle with dash of cinnamon and serve immediately.


Dried tomatoes packed in oil - 1/3 cup
(drained (reserved oil) and slivered)
Garlic clove - 1 (minced or pressed)
Large shrimp - 500 gms (shelled and deveined)
Green onions -1/4 cup (thinly sliced)
Fresh basil leaves - 1 1/2 tbsp
White pepper - 1/4 tsp
Chicken broth -1 cup
Dry vermouth - 3/4 cup
Whipping cream - 1 cup
Linguine - 250 gms
Fresh basil sprigs
Grated parmesan cheese


Measure 2 tbsp of the oil from tomatoes ; set tomatoes aside.Heat oil in wide frying pan over medium heat. When oil is hot, add garlic and shrimp.Cook, stirring often, until shrimp are opaque in center when cut (about 6 minutes). ift out and set aside.Add onions, chopped basil, tomatoes, pepper, broth, vermouth, and cream to pan.Boil over high heat, stirring occasionally, until reduced to about 1 1/2 cups (about 10 minutes).Return shrimp to pa and stir just until heated through.Meanwhile, in a square pan, bring 3 quarts water to a boil over high heat.Add linguine; let water return to a boil and cook just …


Fresh sea scallops - 500 gm
Lime juice - 50 ml
Olive oil - 2 tbsp
Fresh parsley - 1 tbsp (chopped)
Shallot - 1 tbsp (1 tbsp)
Basil - 1 tsp
Large tomatoes - 2 (peeled and diced)
Red pepper - diced
Salt and pepper


Preheat barbecue at medium.Place all ingredients on double sheet of foil.Cover with single sheet and seal edges shut.Place foi basket on hot grill.Cover and cook 8 minutes; mix occasionally.Serve with rice.


Shrimp - 24 (peeled and deveined)
Sesame oil - 3 tbsp
lemon juice - 1 tbsp
Tabasco sauce - 1/4 tsp
Fresh pineapple - 24 large cubes
Red apple wedges - 24
Salt and pepper
Melted butter seasoned with lemon juice


Place shrimp, oil, lemon juice and tabasco sauce in bowl. Marinate 30 minutes.Alternate shrimp, pineapple and apple on short wooden skewers.Baste with melted lemon butter and season very well.Place skewers on ovenproof platter and broil 3 minutes each side in oven.Baste frequently.


Cream cheese -250 gms
Roquefort cheese crumbled - 40 gms
Ketchup - 1 tbsp
Chilli powder  -  1 3/4 tsp
paprika - 1/4 tsp
Garlic powder -  a pinch
Bread slices - 10 small


Soften the cream cheese and blend with the Roquefort cheese.Add ketchup and spices and mix well.Trim crusts from bread, toast slices on both sides.spread the cheese mixture on the toast and cut each piece into 3 finger length strips.Grill until brown.Sprinkle with additional paprika.


Tofu - 1 cake
Red miso paste - 1/2 cup
Sake - 2 tbsp


Drain the tofu and wrap in a thick layer of absorbent kitchen paper.Leave to drain for one hour.Cut into 4 pieces.Mix the miso and sake together.Smear the bottom of a glass dish with the miso mixture then place the tofu on top, cover with the rest of the miso so that all the tofu is covered.Cover and marinate in a cool place for 8-10 hours.Cut each quarter of tofu into smaller pieces and serve as an individual side dish to a main meal.


Butter -1 cup
All purpose flour - 1  cup
Brown sugar - 1/2 cup
Rolled oats - 2 cups
Vanilla essence - 1 tsp
Baking soda - 1/2 tsp


Mix butter, sugar and vanilla until fluffy.Blend flour, soda and oats; stir into butter mixture.Chill 2 hours.Heat oven to 350.Roll dough 1/4" thick on lightly floured board.Cut in 1 1/2 squares or desired shapes.Bake on ungreased baking sheet 10-120 minutes


Lean mutton - 500 gms )
Button onions - 8-12
Ginger slices -8-12 (1/2 cm thick and 1" in diameter)
Wooden skewers - 8-10

For Marination:
Onions - 100 gms (finely chopped)
Coriander powder - 2 tsp
Poppy seed paste - 1 tsp
Ginger paste - 1 tbsp
Nutmeg powder -  a pinch
Garlic paste - 1 tsp
Turmeric - 1/2 tsp
Chilli powder - 1/2 tsp
Garam masala - 1/2 tsp
Thick curd - 300 ml
Salt - 1 tsp

For the Curry:
Ghee - 100 gms
Onions - 4 tbsp (chopped)
Garlic cloves -6 (chopped)
Cardamom -  3
Cinnamon - 2
Chilli powder - 1/2 tsp
Cloves - 4
Garam masala - 1/2 tsp
Salt to taste
Roasted black cumin seeds - 1/2 tsp
Hot water - 150 ml

For Garnishing:
Coriander leaves
Green chillies - 2 


Mix all the marinade ingredients in a bowl. Marinate the mutton pieces with the mixture and keep aside for 2 hours.remove the meat piece from the marinade and pack them on wooden skewers alternately with tiny button onions and thin slices of ginger, leaving the ends of the skewers cear.Heat the ghee and fry the kababs on the s…


Kheema - 250 gms
Onions - 2
Green chillies - 4
Ginger garlic paste - 2 tsp
Coriander powder - 1 tsp
Cardamom - 2
Cloves - 2
Cinnamon - 1 stick
Salt to taste
Turmeric - 1/4 tsp
Chilli powder - 1 tsp
Curry leaves -  few
Coriander leaves - 1 tbsp (chopped)
Vermicelli - 2 cups
Lemon juice - 1 tbsp
Oil - 3  tbsp


Heat the oil in pressure cooker, add cloves, cinnamon, cardamom and curry leaves and fry them.Add chopped onions and green chillies; fry till onions are light brown the add kheema, ginger garlic paste, salt, turmeric, chilli powder and coriander powder.Mix and fry in medium flame for 5 minutes.Add 1 cup of water ad close the lid. Cook upto 3 whistles in high flame then in ow flame for 5 minutes.Switch off the flame and wait until the id open.In the meantime, heat 1 tsp of oi; fry vermicelli to light golden colour.Once the lid is open, cook again until the water is completely evaporate.Add vermicelli and one cup of water. Mix well and cook another 3-4 minutes in low flame.Garnish…


Potatoes - 2 (diced)
Carrot - 1 (finely chopped)
Celery stalks - 2 (chopped)
Milk - 6 cups
Onion - 1 tbsp(chopped)
Salt and freshly ground pepper
Plain flour - 2 tbsp
Butter - 60 gms
Oyster - 36 (bottled or fresh)
Parsley - 2 tbsp(chopped)


In a large saucepan, boil the potatoes, carrot and celery in a small amount of boiling salted water until tender. Drain.Add the milk, onion, salt and pepper ad bring to the boil.Cream the flour with half the butter and gradually add to the boiling mixture.Cook, stirring , until thickened.Cook the oysters with their liquid in the remaining butter until the edges curl.Add to the soup and serve immediately, sprinkled with parsley.


Mango slices - 450 gms
Sugar - 350-450 gms(as per taste)
Green color -  few drops
Water - 750 ml
Lemon juice - 2 tbsp or 
Citric acid - 1 tsp


Wash, pare and cut the mangoes into slices.put them in stainless steel pan, add 450 m of water and simmer for 30-45 minutes or till they become soft.Cool slightly and strain twice through 2-3 layers of muslin cloth by using the remaining water. Add sugar equal to 1 1/4 to  1 1/2 times of the mango slices.Keep the pan on slow fire till the sugar is dissolved.Add lime juice, increase the heat and boil rapidly until it reaches a temperature of 222 F.Remove from the fire.Transfer to sterilized bottles.


Rolled oats -  1/2 cup
Water - 1 13/4 cups
Dried mixed fruit - 1/2 cup
Dried apricots - 4 (chopped)
Apple - 1/2 (grated)
Honey - 1 tsp


Combine all ingredients except honey in a microwave safe bowl.Cook on high powder for 5-6 minutes or until mixture thickens.Stir in honey and serve.


Instant coffee -  11 /2 tbsp
Hot water - 3 cups
Marshmallows - 48
Cream - 3 cups

Extra cream and grated chocolate to decorate


Mix instant coffee with hot water in a  large saucepan, add marshmallows and bring to the boil, stirring.Simmer until mixture becomes clear.Cool, then whip cream and fold in.Pour into serving bowl. Cover and chill.Serve Decorated with extra whipped cream and grated chocolate.


Fine biscuit crumbs - 2 cups
Melted butter - 1/2 cup
Sugar - 3 tbsp
Cream Cheese - 500 gms
Avocados - 3
Cream - 1 cup
Eggs - 3
Honey or raw sugar - 1 cup
Cinnamon powder - 1/2 tsp
Vanilla essence - 1 tsp
Brandy - 1/4 cup

Whipped cream and kiwi slices to garnish


Mix biscuit crumbs with the melted butter and 3 tbsp of sugar, working it together with your fingers.Press into well greased spring form tin and, using a masher, make a flat, smooth crust.Beat cream cheese with avocados, cream, eggs, honey or sugar until smooth with blender.Add cinnamon, vanilla and brandy.Pour mixture into prepared springform pan and bake at 160 C for about one hour.Cool, refrigerate and garnish with whipped cream and kiwifruit before serving.


Chicken - 1 cup (cooked and finely chopped)
Parmesan cheese - 1 tbsp
Dairy sour cream - 1/4 cup
Yellow mustard - 1/4 tsp
Salt - 1/2 tsp
Pepper - 1/4 tsp
Chilli sauce- 1 tbsp
Mayonnaise - 1 tbsp
White bread - 8 slices (lightly buttered)
Lettuce leaves - 4 (green)
Green pepper - 8 strips
Ripe olives - 8


Mix the cheese ,chicken and sour cream together until al mix well.Add the mustard, salt, pepper, chilli sauce and mayonnaise and again mix until all is smoothly blended to spreading consistency.Spread each of the slices of white bread with a 1/4" thick layer of the chicken mixture.Pace a piece of lettuce on each of the four slices, and press the other slice of the bread over the lettuce.Cut into four wedges.Place on a pate with 2 strips of the green pepper and two of olives for a garnish.Make four generous sandwiches


Sabja seeds - 1/4 cup
Cold milk - 2-3 cups
Sugar to taste
Kewra water to taste
Water - 10 cups


Soak seeds in half of the water for one hour til they swell up.Heat the remaining water; add sugar to dissolve.Let it cool.When the seeds have swollen up,add sugar water. Refrigerate.To serve add cold milk and kewra essence.


Okra - 250 gms
Onions - 2
Green chillies - 2-3
Salt to taste
Turmeric - 1/4 tsp
Red chilli powder - 1 tsp
Tamarind - lemon size
Jaggery - small piece

For Talimpu:
Ghee - 1 tbsp
Red chilli - 1
Garlic cloves - 2 (crushed)
Fenugreek, Cumin and mustard seeds  - 1/2 tsp
Channa, Urad dal - 1/2 tsp
Curry leaves - few


Finely chop onions and green chillies. Wash and pat dry okra. Cut them into medium size pieces.Soak tamarind in hot water and extract juice.Heat the ghee in kadai, add all talimpu ingredients and fry till mustard crackles.Add chopped onion. okra and green chillies. Fry them for a while.Now add salt, turmeric, chilli powder, tamarind juice and jaggery.Cook in low flame till the vegetables are tender and gravy is little thick.Serve with rice and plain dal.

బెండకాయ పులుసు 
కావలిసిన వస్తువులు: బెండకాయలు -250 గ్రా  ఉల్లిపాయలు - 2 పచ్చి మిర్చి - 2-3 ఉప్పు  పసుపు - 1/4 tsp  కారం - 1 tsp  బెల్లం -చిన్న ముక్క  చింత పండు - నిమ్మకాయంత 
తాలింపు: నెయ్యి - 1 tbsp  ఎండు మిర్చి - 1 వెల్లులి రేకలు - 2 మెంత…


Raspberries - 2 cups
Plain yogurt - 2 cups
Sugar - 1 cup

Egg whites - 4
granulated sugar - 9 tbsp
Confectioner's sugar - 1/2 cup (sifted)
Cocoa powder - 2 1/2 tbsp (sifted)

Whipping cream - 1/2 cup (chilled)
Sugar - 4 tsp

For Garnishing:
Raspberries - 6
Mint leaves - 6


To prepare the yogurt, place the raspberries and sugar in a blender ad puree until smooth. In a mixing bowl, whisk the yogurt until smooth.Stir the raspberry mixture into the yogurt, pour into the container of a ice cream maker, and freeze according to the manufacturer's direction.To prepare the meringue, place the egg whites in the bowl of an electric mixer, and beat on medium high speed for about 3 minutes, until foamy.Gradually add 3 tbsp of the granulated sugar and continue beating for one minute.Increase the speed to high and gradually add the remaining granulated sugar.Beat for 1 to  1 1/2 minutes, or until stiff and glossy.Using a rubber spatula, g…


Ripe mango - 1 (about 450 gms) peeled and cut into 1 cm chunks
Castor sugar - 100 gms
Water - 250 ml
Lemon juice  - 1 tbsp
Dark rum - 2 tbsp
Lime julienne to decorate


Pour water into one litre microwave safe bowl; add sugar.Cook on high for 3-4 minutes, until sugar dissolves ad mixture begins to boil, stirring halfway through cooking.Cook on high for 5 minutes longer, stirring occasionally.Cover and refrigerate for about 45 minutes, or until chilled.Puree mango chunks, lime juice and rum in blender.Stir mango puree into cooled syrup.Pour into square baking dish. On to surface, press dampened greaseproof paper.freeze for about 3 hours, or until sorbet is partially frozen, stirring occasionally.Again with mixer at medium speed, beat until smooth but still frozen.Transfer to freezer proof dish; smooth surface. Cover and freeze until firm.To serve; allow sorbet to stand at room temperature for 5-10 minutes to soften.Decorate with lime julienne and serve immediately.


Thin spaghetti - 450 gms
Olive oil - 50 ml
Garlic cloves - 6 (peeled and chopped)
Parmesan cheese - 50 gms
Butter - 50 gms
Salt - 1/4 tsp
Black pepper - 1/4 tsp


Cook spaghetti according to packet directions.About 5 minutes before the spaghetti is done, heat the oil in a medium sized frying pan over low heat.Add the garlic, and cook for 3 minutes. Stir in the butter until melted. Remove from heat.Drain spaghetti thoroughly in a colander, place in a warm serving bowl, and toss with the sauce and the salt and pepper.Sprinkle with the cheese, and serve with spinach - bacon salad or a tomato salad seasoned with basil.


Lamb shank - 300 gms
Ginger garlic paste - 2 tsp
Red chilli powder - 1/2 tsp
Cumin powder - 1/4 tsp
Cloves - 2
Green cardamom - 3
Bay leaf - 1
Ghee - 2 tbsp
Mace powder - 1/4 tsp
Cardamom powder - 1/4 tsp
Onions - 1 (big, sliced)
Curd - 4 tbsp
Coriander powder - 2 tbsp
Tomato puree - 4 tbsp
Garam masala - 1/2 tsp
Salt to taste
Cashew nuts - 4 tsp
Coriander leaves - 1 tbsp


Wash and clean lamb shank.Soak cashew nuts in warm water for few hours then grind to make smooth paste.Heat the ghee in thick bottom vessel; add the cloves,cardamom and bay leaf.Add onion slices and fry till brown..Add ginger garlic paste, lamb and little water.Sprinkle garam masala and pour in tomato puree; stir and blend well.Now add beaten curd, cashew paste, mace, cumin powder, coriander powder and cardamom powder.Cook on a low flame till meat is tender.Garnish with coriander leaves before serving.


Pumpkin seeds - 1 cup
Salt to taste
Turmeric -  a pinch
Red chillies - 6 or as per taste
Garlic cloves - 4
Cumin seeds - 1/2 tsp


Dry roast pumpkin seeds until crispy. Remove ad fry red chillies in the same pan.Grind all ingredients together to make powder.Serve with hot rice and ghee.
గుమ్మడి గింజల పొడి
కావలిసిన వస్తువులు: గుమ్మడి గింజలు  - 1 కప్  ఉప్పు  ఎండు మిరపకాయలు - 6  లేదా  సరిపడా  వెల్లులి రేకలు - 4 జీలకర్ర - 1/2 tsp 
తయారీ: గుమ్మడి గింజలు బాణలిలో దోరగా, చిటపటలాడేదాకా వేయున్చుకోవాలి. వేగిన తరువాత వాటిని గిన్నిలోకి తీసుకొని అదే బాణలిలో ఎండు మిర్చి వేయున్చుకోవాలి. అన్ని వస్తువులు కలిపి పొడి కొట్టుకోవాలి. ఇది వేడి అన్నంలోకి నెయ్యి వేసుకొని తింటే చాలా బాగుంటుంది                          


సగ్గుబియ్యం జంతికలు 
కావలిసిన వస్తువులు:
బియ్యం - 4 గ్లాసులు 
నువ్వులు - 2 tbsp 
సగ్గుబియ్యం - 1 గ్లాస్ 
వెన్న - 1 tbsp 
వాము - 2 tsp 
ఉప్పు, కారం -  సరిపడా 


బియ్యం, నువ్వులు, సగ్గుబియ్యం కలిపి మిషన్లో  మెత్తగా పిండి పట్టించి జల్లించి పెట్టుకోవాలి. వాము, ఉప్పు కలిపి పొడి చేసుకోవాలి. ఒక పెద్ద గిన్నిలో పిండి, వాము పొడి, కారం, వెన్న వేసుకొని బాగా కలిపి సరిపడా నీళ్ళు పోసి గట్టిగా కలిపి పెట్టుకోవాలి. బాణలిలో నూనె పోసి బాగా కాగిన తరువాత జంతికల గొట్టంలో పిండి సరిపడా పెట్టికొని నూనెలో చక్రలవలె వత్తాలి. వేగిన తరువాత తీసి ఇదే విధంగా మిగిలిన పిండితో చేసుకోవాలి. ఆరిన తరువాత డబ్బాలో పెట్టుకొంటే 15 రోజులు నిల్వ ఉంటాయి.


Fish fillet - 500 gms
Lemon juice - 2 tsp
Yellow chilli powder - 50 gms
 Ginger garlic paste - 4 tbsp
Turmeric powder - 1/2 tsp
Gram flour - 80 gms
Corn flour - 25 gms
Eggs - 2 (beaten)
Back salt - 1 tsp
Cumin powder - 1 tsp
Coriander leaves -  1 tbsp (chopped)
White vinegar - 2 tsp
Garam masala - 1 tsp
Chaat masala - 1 tsp
Oil for deep frying


Clean fish fillet and cut into 8 equal pieces.Rub the fish with lemon juice, salt and yellow chilli powder and rest for 30 minutes.Mix ginger garlic paste, cumin powder ad other ingredients, except oi.Apply this paste to the fish fillets and rest for another 30 minutes.Deep fry in hot oil and serve sprinkled with chaat masala and lemon juice.


Tender bamboo stems - 250 gms
Sugar - 750 gms
Cardamom powder - a pinch
Cinnamon - 1' stick
Water - 1 litre
Lemon juice - 2-3 drops


Cut tender bamboo stems into small pieces.Wash and put it in a pan.Add sugar,cinnamon, cardamom powder, lemon juice and water.Cook till the sugar syrup is of one string consistency.When it is cool, transfer to a glass jar.


Spring onions - 2-3
Fresh bean sprouts - 225 gms
Vegetable oi 3 tbsp
Sat - 1 tsp
Light brown sugar - 1/2 tsp
Sesame oil - few drops (optional)


Cut the spring onions into short sections about the same length as the beansprouts.Heat the oil in a wok and stir fry the beansprouts and spring onions for about one minute.Add the salt and sugar and continue stirring for one minute.Sprinkle with sesame oil, if using, and serve.Do not overcook or the bean sprouts will go soggy.


Red pumpkin - 80 gms (blanched)
Mango pulp - 40 gms
Curd - 2 tbsp
Sugar - 2 tbsp
Mango Ice cream - 1/2 scoop
Fresh mint leaves - 2
Nutmeg - 1 gm (grated)
Ice cubes


Put all the above ingredients except the mint and nutmeg in a blender. Blend until smooth.Serve cold garnished with mint and nutmeg.


Raw jackfruit - 1 kg
Gram dal - 2 tbsp
Green chillies - 6
Ginger - 1"
Garlic cloves - 15
Cloves - 5
Black cardamoms - 3
Aniseeds - 2 tsp
Peppercorns - 10
Cinnamon - 2 sticks
Coriander seeds - 1 tbsp
Onions - 2
Coriander leaves - 3 tbsp(chopped)
Oil/Ghee for frying


Soak gram dal for one hour.Grease the palms and apply a little oil also to the knife and then cut the thick outer skin of the jackfruit.This precaution has to be taken because the jackfruit sticks to the hands and the knife with which it is cut.The cut the jackfruit into small cubes.Boil the jackfruit cubes with seeds till tender. Add gram dal and cook till dal is soft and tender.Drain and peel off the outer skin off the seeds.Grind the seeds, cubes, garma along with chillies, ginger and garlic.Dry roast the coriander seeds, aniseeds, cloves, cardamom, cinnamon and peppercorns.Cool and grind them to make powder.Chop the onions finely.Now mix  ground jackfruit mixture, masala powder, chopped onion and coriander leav…


కొత్తిమీర వడియాలు

కావలిసిన వస్తువులు:
కొత్తిమీర  - 1 కిలో 
మినపప్పు - 250 గ్రా 
ఉప్పు - 2 tbsp 
పచ్చి మిరపకాయలు - 100 గ్రా లేదా సరిపడా 


పొట్టు మినపప్పు తీసుకొని 3 గంటలు నానపెట్టి బాగా కడుక్కోవాలి. కొత్తిమీర, పచ్చి మిర్చి కడిగి కోసుకోవాలి. మినపప్పు, కొత్తిమీర, మిర్చి, ఉప్పు వేసి నీళ్ళు కలపకుండా గారెల పిండిలాగా గట్టిగా రుబ్బుకోవాలిపిండిని గిన్నిలోకి తీసుకొని వెంటనే ప్లాస్టిక్ షీట్ మీద చిన్న గోళి సైజు ముద్దలుగా పెట్టి బాగా ఎండ పెట్టుకోవాలి. బాగా ఎండిన తరువాత డబ్బాలో పెట్టుకొని ఎప్పుడు కావాలంటే అప్పుడు కొన్ని నూనెలో వేయుంచు కోవాలి. ఇవి అన్నం, పప్పు కూర, సాంబార్తో బాగుంటాయి


మామిడి పండ్ల రసంతో జ్యూస్ 

కావాల్సిన వస్తువులు:
మామిడి పండ్ల రసం - 1 లీటర్ (రసాలు)
పంచదార - 1750 గ్రా 
సిట్రిక్ ఆసిడ్ (నిమ్మ ఉప్పు) - 30 గ్రా 
లెమన్ కలర్ - చిటికెడు 
K.M.S  - 3/4 tsp 
మంగో ఎసెన్స్ - 4 tsp 


పంచదార నీళ్ళు కలిపి గిన్నిలో పోసి పంచదార కరిగిన తరువాత  నిమ్మ ఉప్పు వేసి దించుకోవాలి. బాగా చల్లారిన తరువాత మామిడి పండ్ల రసం, మిగిలిన వస్తువులు వేసి బాగా కలపాలి. కలిపిన తరువాత పొడి గాజు సీసాలో పోసుకొని గాలి పోకుండా గట్టిగ మూత పెట్టుకొని 6 నెలలు వాడుకోవచ్చును.


Liver - 500 gms
Green chillies - 5-6
Onions - 2
Ginger garlic paste - 1 tbsp
Salt to taste
Turmeric - 1/2 tsp
Chilli powder - 2 tsp
Oil - 2 tbsp
Coriander leaves

For Masala Powder:
Coriander seeds - 2 tsp
Poppy seeds - 2 tsp
Coconut - smal piece
Cloves - 3
Cinnamon - 1" stick
Cardamom - 3


Dry roast masala ingredients and grind them to make powder.Wash and cut liver into medium size pieces.marinate pieces with salt, turmeric, chilli powder, ginger and garlic paste.Boil the marinated pieces until done.Heat the oil in kadai, add chopped onions and green chillies; fry the onions until brown.Add boiled liver with water and cook the curry till the water is almost evaporated.Lastly add masala powder and coriander leaves; cook another 2-3 minutes. లివర్ వేపుడు 
కావాల్సిన వస్తువులు: లివర్ - 500 గ్రా   పచ్చి మిరపకాయలు - 5-6 ఉల్లి పాయలు - 2 అల్లం వెల్లులి ముద్ద - 1 tbsp  ఉప్పు  పసుపు - 1/2 tsp  కారం - 2 tsp  నూనె - 2 tbsp  కొత్తిమీర 
మసాలా కొరకు: దనియాలు - 2 tsp  గసగసాలు - 2 tsp  కొబ్బరి ముక్క - చిన్నద…


Wine vinegar - 50 ml
Parsley - 1 tbsp (chopped)
Olive oil - 1/2 cup
Dijon mustard - 1 tbsp
Sugar - 1 tsp
Tarragon - 1 tsp
Parmesan cheese - 50 ml(grated)
Shallot - 1 (finely chopped)
Garlic cloves - 2 (smashed and chopped)
Tabasco sauce - 1 ml
Penne - 3 cups (cooked)
Asparagus - 5 (cooked and diced)
Hearts of palm - 2(sliced)
Crab meat - 120 gms(well drained)
Pickled sweet pimento - 2 tbsp
salt and pepper
Lettuce leaves for serving


Whisk together vinegar, parsley and oil until well incorporated.Add mustard, sugar, tarragon, cheese, shallot, garlic, tabasco, salt and pepper; continue whisking until vinaigrette has thickened.Place remaining ingredients in salad bowl.Pour in vinaigrette, season and toss.Serve on lettuce leaves.


Chicken breasts -2 (skinned, halved and boned)
Pineapple - 1/2 (cut in 1" pieces)
Cooked bacon - 5  slices (cut in half)
Butter - 3 tbsp
Garlic cloves - 2 (smashed and chopped)
 Parsley - 2 tbsp (chopped)
Worcestershire sauce - few drops
Salt and pepper


Preheat oven to 450 F.Cut chicken in 1" pieces. Alternate along with pineapple and bacon on skewers; set aside.Melt butter in small saucepan over medium heat. Stir in garlic, parsley and worcestershire sauce.Set skewers on ovenproof platter and baste with melted butter mixture. Season well with salt and pepper.Cook 12 minutes in oven, turning skewers over once or twice. Baste again if desired.These kebabs serve well with sauteed apples and pine nuts.


This is classic French sponge cake. It may be cut into small squares or oblongs and iced or served as a large cake with whipped cream.

Flour - 175 gms
Unsalted butter - 175 gms
Eggs - 6
Castor sugar - 225 gm
Vanilla essence - 1/2 tsp


Preheat the oven to 375F. Lightly grease and dust with flour two 8" sandwich cake tins.Gently melt the butter over a pan of hot water.Leave to cool.Put the eggs, sugar and vanilla essence in a bowl.Place the bowl over a pan of hot water over low heat.Using a wire whisk or rotary beater whisk the mixture for about 20 minutes, or until it is pale and thick and will leave a ribbon trail when the whisk is lifted. Remove from the heat.Sift the flour into the egg mixture and fold it in carefully with a large metal spoon.Pour in the butter and quickly and lightly mix it in.Pour the batter into the cake tins and bake for 25-30 minutes or until the sponge has shrunk slightly a thin skewer inserted into the center comes out clean.leave the cakes i…


Rice - 500 gms
Tuvar dal - 125 gms
Small onions - 6
Tamarind - lemon size
Jaggery - small piece
Green chillies - 4
Salt to taste
Turmeric - 1/4 tsp

For Masala:
Pepper - 1/2 tsp
Urad dal - 1/2 tsp
Channa dal - 1 tsp
Fenugreek seeds - 1/4 tsp
Red chillies - 3
Dry coconut - small piece
Asafoetida - small piece
Oil - 2 tsp

For Talimpu:
Ghee - 2 tbsp
Red chillies - 2
Mustard seeds - 1/2 tsp
Curry leaves - few

For Garnishing:
Coriander leaves


Heat the oil and roast all the masala ingredients. Cool and grind to make powder.Soak tamarind in hot water for 5 minutes then extract one glass of juice.Mix small onions, green chillies,jaggery, salt, turmeric in tamarind juice. Keep aside.Wash and cook dal and rice in pressure cooker with 1: 5 water ratio.Once the lid open,add tamarind mixture and cook till onions are tender.When it is almost done, add masala and mix well. Remove from the flame.Heat the ghee in a pan, add red chillies, mustard and curry leaves. Allow them to crackle and pour over rice.Mix…


Cauliflower - 1
Rosemary - 2 sprigs
Vinaigrette - 150 m
Tomatoes - 2 (skinned, seeded and chopped)


Boil cauliflower florets with rosemary. Drain and keep aside.Put the cauliflower florets into a salad bowl and toss with the vinaigrette dressing and tomatoes.Serve hot or cold.


Boned chicken breasts - 450 gms
Corn flour - 1 tbsp
Light soy sauce - 2 tbsp
Dry sherry - 2 tbsp
Sugar - 1 tsp
Oil -2 tbsp
Fresh ginger - 1/2" (finely chopped)
Spring onions - 6 (sliced)
Garlic cloves - 2 (crushed)
Almonds - 125 gms (blanched and split)
Salt and pepper to taste


Rub the chicken cubes all over with corn flour. Set aside.Combine the soy sauce, sherry and sugar in a bowl.Heat the oil in a large frying pan. Add the ginger, sprig onions and garlic and stir fry for 30 seconds.Add the chicken ad stir fry for 2-3 minutes.Add the almonds and saute for one minute.Pour in the soya sauce mixture, pepper and salt; cook for few minutes or until done.Serve immediately.