May 30, 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 until al dente (about 8 minutes). or cook according to package directions.
  • Drain linguine.
  • Arrange o 4 dinner plates and spoon sauce over.
  • Garnish with basil, if desired.
  • Offer cheese to add to taste.

May 28, 2016


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.

May 27, 2016


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 skewers  3-4 at a time ti they are lightly browned.
  • Remove the kababs from the ghee, add grated onion and garlic and fry till golden brown.
  • Add chilli powder,salt, cloves, cardamom, cinnamon, and the leftover marinade masala  and fry till the ghee separates from the masala.
  • Then add the fried kababs, stir for few minutes then add hot water.
  • Simmer till the meat is cooked.Dry the liquid  a little; add garam masala and roasted black cumin seeds.
  • Serve hot, sprinkled with finely chopped coriander leaves and shreds of green chillies. 


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 with lemon juice and coriander leaves. Serve hot.

May 26, 2016


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.

May 25, 2016


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.

May 24, 2016


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
పసుపు - 1/4 tsp 
కారం - 1 tsp 
బెల్లం -చిన్న ముక్క 
చింత పండు - నిమ్మకాయంత 

నెయ్యి - 1 tbsp 
ఎండు మిర్చి - 1
వెల్లులి రేకలు - 2
మెంతులు,జీలకర్ర, ఆవాలు - 1/2 tsp 
మినపప్పు, సెనగ పప్పు - 1/2 tsp 
కరివేపాకు -  కొద్దిగా 

  • ఉలిపాయాలు, మిర్చి తరిగి పెట్టుకోవాలి.  బెండకాయలు కడిగి, తుడిచి ముక్కలు కోసుకోవాలి. 
  • చింత పండు నానపెట్టి రసం తీసుకోవాలి. 
  • బాణలిలో నెయ్యి వేడి చేసి తాలింపు దినుసూ వేసి వేయున్చుకోవాలి. 
  • వేగిన తరువాత ఉల్లిపాయ ముక్కలు, పచ్చి మిర్చి, బెండ కాయ ముక్కలు వేసి  కాసేపు వేయున్చుకోవాలి. 
  • అందులో ఉప్పు, కారం, పసుపు, చింత పండు రసం, బెల్లం వేసి సన్నని సెగ మీద బెండకాయ ఉడికేవరకు, కొద్దిగా పులుసు చిక్క పడినాక దించుకోవాలి. 
  • ఈ కూర అన్నం, ముద్ద పప్పుతో బాగుంటుంది. 

May 23, 2016


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, gently fold in the confectioners sugar and cocoa powder.
  • Place the meringue in a pastry bag, and pipe elongated ovals, about  1 1/2: across at their widest point onto a baking sheet. Meringues should be  1 1/2" apart.
  • Preheat the oven to 225.
  • Bake in a oven for 1 1/2 hours to 1 hour 45 minutes,  or until meringues are dry and beige colored.
  • Remove from the oven and let cool completely.
  • To prepare the whipped cream, beat the cream ad sugar together in the bowl of an electric mixture just until soft peaks form, do not over whip.
  • Refrigerate until ready to use.
  • To serve, place 2 scoops of the frozen yogurt in the centre of each chilled dessert plate, and place 2 meringues on each side of the yogurt, sandwiching it.
  • Place the whipped cream in a pastry bag, ad pipe a zigzag decorative pattern over the yogurt, and meringue.
  • Garnish each dessert with a raspberry and mint leaf.


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 
ఎండు మిరపకాయలు - 6  లేదా  సరిపడా 
వెల్లులి రేకలు - 4
జీలకర్ర - 1/2 tsp 

  • 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. 

May 22, 2016


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.

May 21, 2016


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 leaves and salt.
  • Mix well and shape medium size balls from this mixture. Flatten each ball lightly with fingers.
  • Pace a flat frying pan with a little ghee/ oil. When the oil or ghee is heated lower the flame and fry four kebabs at a time. Add ghee as and when necessary.
  • Fry them to a golden colour.
  • Serve hot.


   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 రుబ్బుకోవాలి
  • పిండిని 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. 

May 20, 2016


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 
పసుపు - 1/2 tsp 
కారం - 2 tsp 
నూనె - 2 tbsp 

మసాలా కొరకు:
దనియాలు - 2 tsp 
గసగసాలు - 2 tsp 
కొబ్బరి ముక్క - చిన్నది 
లవంగాలు - 3
ఏలకులు - 3
దాల్చిన చెక్క - 1"

  • లివర్ కడిగి కావలిసిన సైజులో ముక్కలు కోసి పసుపు, ఉప్పు, కారం, అల్లం వెల్లులి ముద్ద పట్టించి కొంచెం నీళ్ళు పోసి ఉడికించుకోవాలి. 
  • మసాల దినుసులు వేయించి పొడి కొట్టుకోవాలి. 
  • బాణలిలో నూనె పోసి  ఉల్లిపాయలు , పచ్చి మిర్చి వేసి బాగా వేయున్చుకోవాలి. 
  • ఉల్లి వేగిన తరువాత లివర్ ముక్కలు వేసి నీళ్ళు ఇగిరే వరకు వేయించి మసాలా పొడి, కొత్తిమీర వేసి వేగిన తరువాత దించుకోవాలి. 


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 in the tins for 5 minutes before turning them out on to wire racks to cool.


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 well and garnish with coriander leaves.
  • Serve hot.

          సాంబార్ అన్నం 

కావలిసిన వస్తువులు:
బియ్యం - 500 గ్రా 
కంది పప్పు - 125 గ్రా
చిన్న  ఉల్లిపాయలు-  6 
చింత పండు - నిమ్మకాయంత 
బెల్లం - చిన్న ముక్క 
పచ్చి మిర్చి - 3
పసుపు - 1/4 tsp 

మసాలా దినుసులు:
మిరియాలు - 1/2 tsp 
మినపప్పు - 1/2 tsp 
సెనగ పప్పు - 1 tsp 
ఎండు మిర్చి - 3
మెంతులు - 1/4 tsp 
ఇంగువ -చిన్న ముక్క 
ఎండు కొబ్బరి - చిన్న ముక్క 
నూనె - 2 tsp 

నెయ్యి - 2 tbsp 
ఎండు మిర్చి - 2
-ఆవాలు  1/2 tsp 
కరివేపాకు - కొద్దిగా 


  • నూనె వేడి మసాలా దినుసులు వేయించి పొడి కొట్టుకోవాలి. 
  • చింత పండు నానపెట్టి రసం ఒక గ్లాస్ తీసుకొని అందులో ఉల్లిపాయలు , పచ్చి మిర్చి, ఉప్పు, పసుపు, బెల్లం వేసి పక్కన పెట్టుకోవాలి. 
  • బియ్యం, పప్పు కడిగి ఒకటికి ఇదు నీళ్ళు పోసి కుక్కర్లో ఉడికించాలి. 
  • అందులో చింతపండు మిశ్రమం వేసి ఉలిపాయాలు ఉడికేవరకు గుజ్జుగా వండుకోవాలి. 
  • చివరకు మసాలా ముద్ద వేసి బాగా కలిపి దించుకోవాలి. 
  • నెయ్యి వేడి చేసి తాలింపు వస్తువులు వేసి వేగిన తరువాత అన్నంలో కలపాలి. 
  • కొత్తిమీర కలిపి వేడిగా సర్వ్ చెయ్యాలి


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., pub-6783067284749878, DIRECT, f08c47fec0942fa0