June 30, 2016


Cabbage - 4 cups (finely shredded)
Salt and pepper
Caraway seed - 1 tsp
Brown sugar - 1 tbsp
Sour cream - 225 gm


  • Place cabbage and water in  a saucepan. Cover and cook till cabbage is tender. Drain the excess water and keep the cabbage in saucepan.
  • Add salt and pepper, caraway seed and brown sugar. Mix well and cook in low flame for 5 minutes.
  • Stir in the sour cream.
  • Serve hot or cold.


Broccoli florets without stalks - 300 gms
Eggs - 2
Fresh thick cream - 3 tbsp
Nutmeg - 1/2 tsp
Pepper - 1 1/2 tsp
Spring onions with green portion - 1 tbsp (chopped)
Oil for greasing
Salt to taste.


  • Boil the broccoli in salted water till it becomes tender but not overcooked.
  • Take out from the boiling water and put into a bowl of cold water and leave there for 2-3 minutes.
  • Drain out  all the water.
  • Blend the cooked broccoli, cream, nutmeg, pepper and the eggs in a food processor to obtain a smooth paste.
  • Transfer to a mixing bowl and add the chopped spring onions.
  • Grease a ovenproof dish ad spoon the broccoli mixture into this and steam in a steamer for 20-25 minutes or until it is just set. Allow to cool.
  • Cut into fingers and serve with a hot cup of tea or coffee.


  • One teaspoon of milk cream, mixed with a half a tsp of vinegar, and a pinch of turmeric powder, makes an excellent poultice.
  • It helps in ripening the blood boils and in their healing without allowing them to become septic.


Carrots - 2 (finely diced)
Potatoes - 1 cup (finely diced)
Green beans - 1 cup (cut into 1/2" pieces)
Green peas - 1 cup
Canned beets - 1 cup (diced)
Scallions - 1-2 (chopped)
Low calorie French dressing - 1/2 cup
Mayonnaise - 1/2 cup


  • Wash the vegetables well.
  • Place the carrots, potatoes, green beans and peas in a sauce pan with enough water.
  • Cover and cook in medium flame for 3 minutes then in low flame for 10 minutes until vegetables are tender. Drain the excess water , if any.
  • Add the beets, scallions, french dressing and mayonnaise.
  • Chill and serve.

June 29, 2016


Cheddar cheese - 225 gms (shredded)
Milk - 1/4 cup
Dry mustard - 1/2 tsp
Worcestershire sauce - 1/2 tsp


  • Combine the ingredients in a small saucepan.
  • Stir over the lowest possible heat until the cheese is melted and the mixture is smooth.
  • Spoon onto buttered toast and serve.


Egg yolks - 4
Powdered sugar - 100 gms
Cold water  - 1 tbsp
Marsala or sweet white wine - 6 tbsp


  • Fill a 20 cm three quart saucepan with a little water and bring to a boil over a medium heat.
  • Reduce heat to low.
  • In the meanwhile, combine in a 20 cm combi bowl, the egg yolks, sugar and cold water.
  • Set the combi bowl into a saucepan and stir until the mixture is smooth and slightly thickened.
  • Pour in the wine gradually and whisk vigorously until thick and foamy.
  • Remove from heat and continue whisking for a few moments off the heat.
  • Pour into 4 large serving glasses and serve immediately.


Mashed potatoes - 500 gms
Cheese - 100 gms (grated)
Egg yolk - 1
Chives or spring onions - 1 tsp (chopped)
Salt and pepper to taste
Flour or egg and bread crumbs for coating
Oil for frying.


  • Blend cooked potatoes with 75 gms of the grated cheese and stir in egg yolk, chives and seasonings. 
  • Mix well and divide into mall portions with floured hands.
  • Dip in beaten egg or flour then roll in bread crumbs.
  • Shallow fry in hot oil until golden brown on both sides.
  • Drain on absorbent paper, sprinkle with remaining cheese and serve with sauce or with fried bacon rashers.


Oranges - 2
Sugar - 100 gms


  • Peel the oranges and cut the rind into thin strips.
  • Simmer in a little water until soft.
  • Squeeze the juice from the oranges and make upto 284 ml with water.
  • Place the juice in a small saucepan.
  • Add the sugar and dissolve over a low heat.
  • Bring to the boil and add the orange rind and simmer for 2-3 minutes.


Sauerkraut - 500 gms
Butter - 50 gms
Tart eating apples - 3
Onions - 2 (sliced)
Sausages - 4
Bacon rashers - 2 (chopped)
Tomatoes - 2 (skinned and quartered)
Bay leaves - 2
Salt and pepper
Caraway seeds (optional)


  • Put sauerkraut in a casserole with butter.
  • Core and quarter apples, but do not peel, and add them to sauerkraut, together with onions, sausages, bacon, tomatoes, bay leaves and a little water.
  • Cook in  moderately hot oven, 375 F, for about 45 minutes; add seasoning and caraway seeds, if using.
  • Cook in a moderate oven for a few minutes longer.


Large papayas - 2
Vanilla ice cream - 450 ml
Lime wedges


  • Cut papayas in half lengthwise. Scoop out and discard seeds.
  • Place each papaya half, cut side up, on a salad plate.
  • Fill cavity with ice cream.
  • Serve with lemon wedges to squeeze over ice cream and fruit.


Fresh basil leaves- 2 cups
Parmesan cheese - 1 cup (firmly packed and grated)
Olive oil - 1/2 cup to 2/3 cup
Garlic cloves- 2


  • In a blender or food processor, whirl basil, cheese, 1/2 cup of oil, and garlic until smoothly pureed; add more oil, if necessary.
  • Cover and refrigerate up to 5 days; or freeze in small, easy to use portions, then thaw in refrigerator overnight.
  • Serve over pasta, tomatoes,or hot cooked vegetables, or on toasted French bread.


Linguine - 150 ml
Olive oil -2 tbsp
Small onion - 1 (finely chopped)
Green bell pepper - 1 medium (seeded and cut into bite sized chunks)
Red pepper - 1/2 tsp (crushed)
Dry oregano - 3/4 tsp
Chinese pea pods - 50 gms (stem ends and strings removed)
Butter - 1-2 tbsp
Small cooked shrimp -350 gms
Parmesan cheese - 1/2 cup (grated)


  • In a pan, bring 1 1/2 quarts water to a boil over high heat. Ad linguine when you begin stir fry vegetables.
  • Heat oil in a wok over high heat. When oil is hot, add onion, bell pepper, and crushed red pepper and oregano to taste. Stir fry until vegetables are just tender (about 5 minutes)
  • Add pea pods and butter to taste. Continue to stir fry until butter is melted.
  • Add shrimp and stir just until heated through. Remove pan from heat.
  • Cook pasta just until al dente (about 8 minutes). Or cook according to package instructions.
  • Drain pasta and arrange on a warm platter.
  • Spoon shrimp mixture over and sprinkle with cheese to taste.

June 28, 2016


Olive oil - 90 ml
Tarragon vinegar - 2 tbsp
Tarragon or Dijon mustard - 1 tsp
Small garlic clove - 1 (crushed)
French beans - 115 gms
Small new or salad potatoes -12
Gem lettuces - 3-4 little
Tuna in oil - 200 gms can (drained)
Anchovy fillets - 6 (halved lengthways)
Black olives - 12
Tomatoes - 4 (chopped)
Spring onions - 4 (finely chopped)
Capers - 2 tsp
Pine nuts - 2 tbsp
Hard boiled eggs - 2 (chopped)
Salt and ground black pepper


  • Mix the oil, vinegar, mustard, garlic and seasoning with a wooden spoon in a large salad bowl.
  • Cook the french beans and potatoes in separate pans of boiling salted water until just tender.
  • Drain and add to the bowl with the lettuce, tuna, anchovies, olives, tomatoes, spring onions and capers.
  • Toast the pine nuts in a small frying pa over a medium heat until lightly browned.
  • Sprinkle the pine nuts over the salad while they are still hot, add the chopped hard boiled eggs and toss all the ingredients together well.
  • Serve at once, with chunks of hot crusty bread.


Rice flour - 1 cup
wheat flour - 1 cup
Bottle gourd - 2 cups (grated)
Curd - 1 cup
Green chillies - 4(chopped)
Salt to taste
Ajowan - 1 tsp
Coriander leaves - 1 tbsp


  • Mix rice flour, wheat flour, grated gourd, chopped green chillies, coriander leaves, ajwain, curd and salt in a bowl.
  • Add sufficient water to make thick batter.
  • Heat the pan;  pour ladleful of batter to make round attu. Apply little oil round the attu.
  • Cook both sides.
  • Serve hot with chutney.


  • Generally all fruits, except banana and jackfruit, are beneficial in the treatment of constipation.
  • Certain fruits are, however, more effective. Bael fruit is regarded as best of all laxatives.
  • It cleans and tones up the intestines.
  • Its regular use for two or three months throws out even the old accumulated faecal matter.
  • It should be preferably taken in its original form and before dinner.
  • About sixty grams of the fruit are sufficient for an adult.


Roasted channa dal - 1 cup
Rice flour - 4 cups
Gingely seeds - 1 tbsp
Salt to taste
Chilli powder - 2 tsp or as per taste
Oil for frying


  • Grind roasted channa dal to make fine powder. Sieve both the flours.
  • Mix rice flour, channa flour, salt, chilli powder and gingely seeds in a bowl.
  • Add enough water to make stiff dough.
  • Heat the oil in kadai, put some dough in murukula machine and press it roundy in hot oil.
  • Fry them till golden and remove.
  • Let them cool and store it for one week.

పుట్నాల పప్పుతో మురుకులు 

కావలిసిన వస్తువులు:
పుట్నాల పప్పు - 1 కప్ 
బియ్యపు పిండి - 4 cups 
నువ్వులు - 1 tbsp 
కారం - 2 tsp లేదా సరిపడా 

  • పుట్నాల పప్పు మెత్తగా పొడి చేసుకొని దీనిని బియ్యపు పిండిని జల్లించుకోవాలి. 
  • ఒక గిన్నెలో పుట్నాల పిండి, బియ్యం పిండి, ఉప్పు, నువ్వులు, కారం వేసి బాగా కలిపి సరిపడా నీళ్లు పోసుకొని గట్టిగా కలుపు కోవాలి. 
  • బాణలిలో నూనె వేడిగా కాగిన తరువాత మురుకులు గొట్టంలో కొద్దిగా పిండి పెట్టి జంతికలుగా వేసి బంగారురంగులో వేయుంచుకోవాలి. 
  • మొత్తం పిండిని ఇదే విధంగా వేయుంచుకోవాలి.
  •  ఇవి ఒక వారం రోజులు నిల్వ ఉంటాయి

June 27, 2016


Chicken  - 1
Ginger garlic paste - 1 1/2 tsp
Turmeric - 1 tsp
Salt to taste
Onions - 4-5 (chopped)
Green chillies - 4
Poppy seeds - 3 tsp
Cumin seeds - 2 tsp
Garam masala - 1/2 tsp
Red chillies -6
Fenugreek seeds - 1 tsp
Mustard seeds - 1 tsp
Ripe red chillies - 4
Coriander leaves - small bunch
Lemon juice - 1 tbsp
Oil -100 gms


  • Marinate chicken pieces with salt, turmeric and ginger garlic paste for 30 minutes.
  • Heat the oil in kadai, add chopped onion, green chillies and chicken pieces.
  • Close the lid and cook in low flame until the pieces are tender.
  • Dry roast poppy seeds, cumin seeds, garam masala and dry red chillies. Grind them to make fine paste adding enough water.
  • Add this to the curry.
  • Grind fenugreek and mustard to make powder.
  • Slit the ripe chillies; add to the curry along with fenugreek and mustard powder.
  • Close the lid and cook another 10 minutes in low flame.
  • Lastly garnish with coriander leaves and lemon juice.

నాటు కోడి కూర 

కావలిసిన వస్తువులు:
నాటు కోడి - 1
పసుపు - 1 tsp 
అల్లం వెల్లులి ముద్ద - 1 1/2 tsp 
ఉల్లిపాయలు - 4-5 (తరిగినవి)
పచ్చి  మిరపకాయలు - 4
మసాలా ముద్ద:
గసగసాలు - 3 tsp 
జీలకర్ర - 2 tsp 
గరం మసాలా -1/2 tsp 
ఎండు మిరపకాయలు -6

పొడి మసాల:
ఆవాలు - 1 tsp 
మెంతులు - 1 tsp 

పండు మిరపకాయలు - 4
కొత్తిమీర - 1 కట్ట 
నూనె - 100గ్రా 
నిమ్మ రసం - 1 tbsp 

  • కోడి ముక్కలకి పసుపు, ఉప్పు, అల్లం, వెల్లులి ముద్ద పట్టించి అరగంట నాననివ్వాలి. 
  • బాణలిలో నూనె పోసి ఉల్లిపాయ ముక్కలు, పచ్చి మిర్చి, కోడి ముక్కలు వేసి మూత పెట్టి సన్నని సెగ మీద ముక్క మెత్తపడేవరకు ఉడికించాలి. 
  • మసాలా ముద్ద కొరకు పై వస్తువులు వేయించి మెత్తగా రుబ్బుకోవాలి. దీనిని కూరలో కలిపి ఉడికించుకోవాలి. 
  • ఆవాలు, మెంతులు పొడి కొట్టి, కూర లో పండు మిర్చితో పాటు వేసి సన్నని సెగ మీద 10 ని ఉడికించాలి. 
  • చివరకు కొత్తిమీర, నిమ్మ రసం కలిపి దించుకోవాలి. 


  • The use of dry figs is one of the most effective home remedy for piles.
  • Three or four figs should be soaked overnight in water after being cleaned thoroughly in hot water.
  • They should be taken first thing in the morning along with the water in which they were soaked.
  • They should also be taken in the evening in  a similar manner.
  • The treatment should be continued for three to four weeks.
  • The tiny seeds of the fruit posses an excellent quality of stimulating peristaltic movements of the intestines.
  • This facilitates easy evacuation of faeces and keeps the alimentary canal clean. 
  • The pressure on the anus thus being relived, the hemorrhoids also contract.

June 25, 2016


Bananas - 2 (peeled)
Cold milk - 375 ml
Cold light cream - 250 ml
Maple syrup - 2 tbsp
Dark rum - 50 ml
Few drops of lemon juice
Orange slices for decoration.


  • Place bananas in blender and puree.
  • Add milk, cream, maple syrup, rum and lime juice; continue blending until well mixed and frothy.
  • Pour into tall stemmed glasses and decorate with orange slices.


Corn cobs - 4
Season to taste


  • Husk, wash  and trim 4 ears of corn. Place cobs in 12*7" glass baking dish. Do not add any water, it is not necessary.
  • Cover dish of corn with plastic wrap and place in oven.
  • Microwave 7-10 minutes on high.
  • Corn may seem firm when removed from oven after microwaving. But cooking continues, so allow it to stand covered 2-5 minutes.
  • Season as desired.

June 24, 2016


Walnut powder - 2 glasses
Khoya - 100 gms
Sugar - 100 gms
Almond pieces - 1 tbsp
Cardamom powder - a pinch
Ghee as required


  • Heat one tbsp of ghee in a pan, add khoya, cardamom powder and stir continuously until smooth. Switch of the flame
  • Add walnut powder and mix well.
  • Make a sugar syrup and pour this over walnut. Mix well.
  • Pour the mixture in greased plate and decorate with almond slices.

వాల్ నట్ హల్వా 

కావలిసిన వస్తువులు:
వాల్న ట్ పొడి - 2 గ్లాస్సెస్ 
కోవా - 100 గ్రా 
పంచదార - 100 గ్రా 
ఏలకుల పొడి - చిటికెడు 
బాదం పప్పు - 1 tbsp 

  • ఒక చెంచా నెయ్యి వేడి చేసి అందులో కోవా, ఏలకుల పొడి వేసి మెత్తగా అయ్యేవరకు కలపాలి. 
  • పొయ్యి మీద నుంచి దించి అందులో వాల్ నట్ పొడి వేసి బాగా కలిపి పెట్టుకోవాలి. 
  • పంచదార సన్నని పాకం పట్టుకొని అందులో పై  మిశ్రమం వేసి బాగా కలుపుకోవాలి. 
  • దీనిని నెయ్యి రాసిన పళ్లెంలో సర్ది బాదం పప్పుతో అలంకరించండి


Urad dal - 1 cup
Rice Rawa - 1 cup
Salt to taste
Ghee/ Oil


  • Soak urad dal for 2-3 hours. Wash and grind to make smooth batter by adding enough water.
  • Wash rawa and mix in batter. Add salt and mix well.
  • Heat the pan, add ghee/ oil, pour batter to make thick pancake.
  • Cover with plate and cook on very low flame till done.
  • Turn and cook other side.
  • Serve with chutney.

    మినప రొట్టె 
కావలిసిన వస్తువులు:
మినప పప్పు - 1 కప్ 
బియ్యం రవ్వ - 1 కప్ 
నూనె/ నెయ్యి 

  • మినపప్పు 2-3 గంటలు నానపెట్టి కడిగి మెత్త్తగా రుబ్బుకోవాలి. 
  • బియ్యపురవ్వ కడిగి పిండిలో ఉప్పు వేసి కలుపుకోవాలి. 
  • బాణలిలో నూనె వేసి పిండిఎక్కువగా   లావు రొట్టె వచ్చేలాగా వేసుకోవాలి. 
  • దీనిని సన్నని సెగ మీద మూత పెట్టి ఎర్రగా కాలేవరకు కాల్చిన తరువాత రెండు వేపు కూడా కాల్చుకోవాలి. 
  • ఇది పచ్చడితో నంజుకొని తింటే చాలా బాగుంటుంది. 


  • To reduce low blood pressure, the patient should drink a cup of fresh beetroot juice twice daily for treating this condition. Considerable improvement will be noticeable within a week.


Brandy – 1 ounce
Sambucca – 1 ounce


  • Shake vigorously with ice cubes and strain into a cocktail glass.
  • Garnish with twist of lemon.


Plain flour – 2 cups
Semolina – 1 cup
Turmeric – ½ tsp
Rice flour – ¼ cup
Butter – 3 tbsp
Oil for frying


  • Mix flour, semolina and turmeric. Rub in 2 tbsp of butter.
  • Form into a soft dough with cold water, kneading the dough well.
  • Combine remaining 1 tbsp of butter with rice flour, beat until creamy.
  • Roll out the soft dough into a large circle and spread the rice flour mixture evenly on it. Roll it up and roll out again.
  • Cut into 6 cm rounds with a biscuit cutter and fry in the heated oil until puffed.
  • Serve immediately.



Crystallised ginger – 4-5 pieces
Hot water
Onions – 2 (chopped)
Butter – 60 gms
Coriander seeds – 1 tsp (crushed)
Curry powder – 1 tbsp
Plain flour – 1 tbsp
Chicken stock – 500 ml
Lemon juice – 2 tsp
Pepper powder
Coconut – 3 cups (grated)
Mixed fruits – 4-5 cups
(melons, peaches, plums, grapes, bananas, apples, pears)
Cream – 2-3 tbsp


  • Cover ginger with hot water for a few minutes to remove sugar. Drain, pat dry and chop.
  • Saute onions in butter until tender.
  • Stir in ginger, coriander seeds, curry powder and flour and cook gently for 5 minutes.
  • Gradually add stock, stirring rapidly.
  • Bring to boil, add lemon juice and season to taste. Simmer for 30 minutes.
  • Stir in coconut, fruits and cream.


Milk – 1 litre
Sugar – 60 gms
Cardamom powder – ½ tsp
Pistachio nuts -20 gms
Slivered almonds – 20 gms


  • Place milk in a saucepan and bring to the boil. Reduce heat to low, simmer for 40 minutes or until milk has a porridge like consistency, stirring frequently.
  • Add sugar, stir over heat until dissolved.
  • Add cardamom, pistachios and almonds.
  • Pour into a greased plate and cool.
  • Cut into diamonds to serve


Large carrot - 1
Courgettes - 2
Butter - 50 gms
Olive oil - tbsp
Fresh shiitake mushrooms - 6 (sliced)
Frozen peas - 50 gms (thawed)
Broad egg ribbon noodles - 350 gms
Fresh mixed herbs - 2 tsp
(marjoram, chives and basil)
Salt and ground pepper
Parmesan cheese - 25 gms


  • Using carefully slice thin strips from the carrot and from the courgettes.
  • Heat the butter with the olive oil in a large frying pan. Stir in the carrots and shiitake mushrooms; fry for 2 minutes.
  • Add the courgettes and peas and stir fry until the courgettes are cooked, but still crisp. Season with salt and pepper.
  • Meanwhile, cook the noodles in a large saucepan of boiling water until just tender. Drain the noodles well and tip them into a bowl. Add the vegetables and toss gently to mix.
  • Sprinkle over the fresh herbs and season to taste.
  • If using parmesan cheese, grate or shave it over the top.
  • Toss lightly and serve.

June 23, 2016


Butter- 1 cup
Sugar - 1/4 cup
Packed brown sugar - 1/4 cup
All Purpose flour - 1 3/4 cups (sifted)
Potato chips -1 cup (crushed)
Vanilla essence-  1 1/2 tsp


  • Cream butter with vanilla extract. Add sugars gradually, creaming thoroughly.
  • Mix in flour, then potato chip crumbs.
  • Chill the dough until easy to handle.
  • Shape the dough into small balls and place on ungreased cookie sheets.
  • Flatten cookies with a floured table fork.
  • Bake at 350 F12-15 minutes.


Mango pulp  - 150 ml
Condensed milk - 50 ml
Cherries - 50 gms
Pomegranate seeds - 2 tbsp


  • Blend mango pulp and condensed milk.
  • Add the cherries and pomegranate seeds.
  • Serve chilled.


Okra - 250 gms (tender)
Chilli powder - 1/2 tsp
Mango powder - 1/2 tsp
Coriander powder - 1 tsp
Garam masala - 1/4 tsp
Salt to taste
Turmeric - 1/4 tsp
Oil - 2 tbsp


  • Wash and wipe okra with cloth. Cut the top and bottom and slit into lengthwise.
  • Mix all the masala ingredients and fill it in the okras.
  • Heat the oil, arrange okras carefully and cook in low flame till they are done.Don't use spoon while cooking only toss them well.

బెండకాయ మసాలా ఫ్రై 

కావలిసిన వస్తువులు:
లేత బెండకాయలు - గ్రా 
కారం - 1/2 tsp 
ఆమ్ చూర్ - 1/2 tsp 
ధనియాల పొడి - 1 tsp 
గరం మసాలా - 1/4 tsp 
పసుపు - 1/4 tsp 
నూనె - 2 tbsp 


  • బెండకాయలు కడిగి బట్టతో తుడిచి పై తొడిమ చివర కోసి నిలువుగా చీల్చుకోవాలి. 
  • మసాలా దినుసులు అన్ని కలిపి బెండకాయలులో కూర్చి పెట్టుకోవాలి. 
  • బాణలిలో నూనె వేడి చేసి అందులో బెండకాయలు జాగ్రత్తగా పెట్టి సన్నని సెగ మీద వేయుంచుకోవాలి . 


Gin - 40 ml
Dry vermouth - 20 ml
Pernod - 1 tsp
Dash  bitters


  • Stir with ice cubes and strain into a cocktail glass.
  • Garnish with a slice of orange.


Potatoes - 4
Beetroot - 1
Onion - (chopped)
Tomatoes - 2 (chopped)
Carrots - 2 (chopped)
Capsicum - (sliced)
Cabbage - 1/2 cup (shredded)
Salt and pepper to taste
Butter - 2 tbsp
Vegetable stock or water - 4 cups


  • Peel and slice beetroot and potatoes.
  • Put the sliced beetroot and potatoes in saucepan and cover it with stock or water.
  • Bring it to boil; cook the vegetables till tender then remove with slotted spoon and keep aside both water and vegetables.
  • Heat the butter in heavy bottom vessel, add onion slices and brown it.
  • Add chopped tomatoes, carrot, capsicum,cabbage and fry for 2-3 minutes.
  • Add reserved stock and cook inlow flame till vegetables are tender.
  • Lastly add potato and beetroot slices and season with salt and pepper.
  • Serve hot.


Broad bean flour - 3/4 glass
Chickpea flour - 1/2 glass
Salt - 1 tsp
Pepper -  little
Red chilli powder - little
Flour - 1/2 glass
Olive oil - 1 glass


  • Mix together the flours, salt, pepper and chilli powder.
  • Add just enough water to make stiff dough.
  • Make small balls and deep fry in hot oil until brown.
  • Remove them and put them on absorbent paper.
  • Serve with radish, onion, tomato slices.


Raspberries - 200 gms
Kiwi fruit - 200 gms
Sugar - 1 cup


  • Wash the fruits and peel the kiwi and cut into small pieces.
  • Cut the raspberries into halves.
  • Heat one cup of water in a pan; add fruits to it.
  • Cook in medium flame till the fruits are soft.
  • Blend the fruits in blender to obtain pulp.
  • Again put back the liquidised fruit into pan; add sugar and cook low flame till the sugar melts.
  • Cook further till the mixture thickens and reaches  a jam consistency.
  • The mixture tends to thicken, once it cools.
  • Store in glass jar.

రాస్ప్ బేరి, కివి జామ్ 

కావలిసిన వస్తువులు:
రాస్ప్ బెర్రీస్ - 200గ్రా 
కివి - 200 గ్రా 
పంచదార - 1 కప్ 

  • పండ్లు కడిగి కివి చెక్కు తీసి ముక్కలు కోసుకోవాలి. బెర్రీస్ సగానికి కోసుకోవాలి. 
  • ఒకే కప్ నీళ్లు కాగుతున్నప్పుడు పై పండ్ల ముక్కలు వేసి మెత్త్తగా అయ్యేవరకు ఉడికించుకోవాలి. 
  • ఉడికిన దానిని బ్లెండర్లో వేసి బ్లెండ్ చేసుకోవాలి. 
  • ఆ గుజ్జును తీసి మళ్ళీ పాన్ లో వేసి పంచదార కలిపి సన్నని సెగ మీద జామ్ లాగా అయ్యేవరకు ఉడికించుకోవాలి. 
  • చల్లారిన తరువాత గాజు సీసా లో జాగ్రత్త చేసుకోవాలి. 


Kair - 50 gms
Sangri - 100 gms
Oil - 50 ml
Rajwadi garam masala -1 tsp
Turmeric- 1/4 tsp
Salt to taste
Cumin seeds - 1 tsp
Garlic cloves - 4 (crushed)
Red chilli powder- 1 tsp
Curd - 1 cup

For Garnishing:
Coriander powder
Desiccated coconut


  • Boil one litre water in vessel; put kair and sangri in hot boiled water, and keep aside when kair is boiled.
  • Heat the oil in kadai, add garlic ad cumin seeds. Allow them to splutter.
  • Add rajwadi garam masala, turmeric, salt, chilli powder and saute for a while.
  • Add curd; cook for two minutes then add boiled kair and sangri.
  • Stir fry until dry then sprinkle coriander powder and coconut.
  • Remove from flame.


Red chilli powder - 100 gms
Garlic cloves - 10-12 (large)
Sultanas - 250 gms
White vinegar - 3 1/2 cup
Fresh ginger - 2-3 tsp (grated)
Salt - 3 tsp


  • Mix all the ingredients in a saucepan and bring to a boi.
  • Reduce heat, cover and simmer until the sultanas are very soft.
  • Cool the mixture and liquidise it.
  • Store in a clean sterilised bottle.

June 22, 2016


Masoor dal - 1 cup
Shelled peas - 1 cup
Radish - 1
Turmeric - 1/4 tsp
Salt to taste
Green chillies - 5-6
Oil/Ghee - 1 tbsp
Cumin seeds - 1 tsp


  • Wash and soak masoor dal for 15 minutes.
  • Peel and cut radish into 1" long pieces.
  • Heat the ghee in pressure cooker, add cumin seeds and allow to splutter it.
  • Add green chillies, radish, green peas and dal and stir fry for 2-3 minutes.
  • Add salt, turmeric and sufficient water. Mix well and close the lid.
  • Cook up to 3 whistles until dal is soft.
  • The dal is slightly thick.
  • Serve with puris or parathas.

మసూర్ దాల్ (ఎర్ర కందిపప్పు), బఠాణి, ముల్లంగి కూర 
కావలిసిన వస్తువులు:
ఎర్ర కంది పప్పు - 1 కప్ 
పచ్చి బఠాణి  - 1 కప్
ముల్లంగి - 1
పచ్చి మిరపకాయలు - 5-6
పసుపు - 1/4 tsp 
జీలకర్ర - 1 tsp 
నూనె/నెయ్యి - 1 tbsp 

  • కంది పప్పు కడిగి నానపెట్టి ఉంచుకోవాలి. 
  • ముల్లంగి చెక్కు తీసి పొడవు ముక్కలు కోసుకోవాలి. 
  • ప్రెషర్ కుక్కర్ లో నూనె వేడి చేసి జీలకర్ర వేయుంచుకోవాలి. 
  • అందులో మిరపకాయలు, పప్పు, బఠాణి, ముల్లంగి ముక్కలు వేసి కొద్దిసేపు వేయుంచుకోవాలి. 
  • అందులో పసుపు, ఉప్పు, సరిపడా నీళ్లు పోసి బాగా కలిపి మూత పెట్టుకొని 3 విసిల్స్ వచ్చేవరకు లేదా పప్పు మెత్త్తపడేవరకు ఉడికించుకోవాలి. 
  • ఈ కూర పూరి, పరాటా లోకి బాగుంటుంది. 

June 21, 2016


Cabbage - 500 gms
Green chillies - 4-5
Turmeric - 1/4 tsp
Salt to taste
Red chilli powder - 1 tsp
Tamarind - 2 strips
Oil - 2 tbsp
Urad dal - 1/4 tsp
Channa dal - 1/4 tsp
Mustard & cumin seeds - 1/4 tsp
Curry leaves - few

For Spice paste:
Red chillies - 2-3
Mustard seeds - 2 tsp


  • Wash and chop cabbage and boil in salt water till tender. Drain and keep aside.
  • Grind red chillies and mustard seeds to make paste using little water.
  • Soak tamarind in water and extract thick juice.
  • Heat the oil in kadai, add urad dal, channa dal, mustard and cumin seeds, curry leaves. Fry them.
  • Add chopped green chillies, cabbage, salt, turmeric and chilli powder. Cook in medium flame for 3-4 minutes.
  • Then add tamarind juice. when it is almost done, add spice paste and mix well.
  • Serve with rice.

                  క్యాబేజీ ఆవ పెట్టిన కూర 

కావలిసిన వస్తువులు:
క్యాబేజీ - 500 గ్రా 
పచ్చి మిర్చి - 4
పసుపు - 1/4 tsp 
కారం - 1 tsp 
చింతపండు - కొద్దిగా 
నూనె - 2 tbsp 
మినపపప్పు - 1/4 tsp 
సెనగ పప్పు - 1/4 tsp 
ఆవాలు, జీలకర్ర - 1/4 tsp 

ఆవ ముద్ద:
ఎండు మిరపకాయలు - 2-3
ఆవాలు -1 tbsp 

  • క్యాబేజీ తరిగి ఉడికించి పక్కన పెట్టుకోవాలి. 
  • ఆవాలు, ఎండు మిర్చి కొద్దిగా నీళ్లతో మెత్త్తగా రుబ్బుకోవాలి. 
  • చింతపండు నానపెట్టి రసం తీసుకోవాలి. 
  • బాణలిలో  నూనె వేసి మినపప్పు, సెనగ పప్పు, ఆవాలు, జీలకర్ర, కరివేపాకు వేసి వేయించాలి. 
  • అందులో పచ్చి మిరపకాయలు,క్యాబేజీ , ఉప్పు, పసుపు, కారం వేసి కొద్దిసేపు వేగిన తరువాత చింత పండు రసం వేసి కూర దగ్గర పడేటప్పుడు ఆవ ముద్ద వేసి బాగా కలిపి దించుకోవాలి. 
  • ఇది అన్నంలోకి బాగుంటుంది. 


  • To keep malai fresh, add a teaspoon of curd to it.


Fine rice rawa - 1 cup
Water - 1 1/2 cups
Salt to taste
Butter - 1 tsp
Fenugreek powder - 1/4 tsp (roasted)


  • Boil water with salt. Drop butter in hot water.
  • Add rawa stirring continuously so that no lumps are formed.
  • Add fenugreek powder and keep stirring till the rawa is cooked and all the water absorbed.
  • Switch off the flame, spread out on a thali and knead a little.
  • Roll it into lime size round balls between your palms rubbing a little ghee.
  • Wrap up these balls in a damp cloth, steam them for 15-20 minutes.
  • Serve with pork or chicken curry.

June 20, 2016


Eggs - 6
Milk - 4 tbsp
Salt - 1 tsp
Black pepper - 1/4 tsp'Ghee - 2 tbsp
Spring onions - 5 (finely chopped)
Green chillies - 2 (finely chopped)
Garlic - 1/2 tsp (finely chopped)
Ginger - 1 tsp (finely chopped)
Turmeric - 1/4 tsp
Coriander leaves - 3 tbsp
cumin powder - 3/4 tsp


  • Beat eggs and milk, salt and pepper until well mixed.
  • Heat the wok, add ghee and cook the spring onions, chillies, garlic and ginger until soft.
  • Add turmeric and ground cumin.
  • Cover over low heat, stirring constantly,until the eggs are of a creamy consistency.
  • Turn on to a serving dish and garnish with fresh corainder leaves.


Cooked prawns - 500 gms
Thin egg noodles - 500 gms
Lard and oil - 4 tbsp
Garlic -3 tsp (finely chopped)
Onions -3 (finely sliced)
Diced cooked chicken - 1 cup
Cooked pork - 1 cup (cut in thin strips)
Ham -3/4 cup (cut in thin strips)
Chinese cabbage - 1 cup (shredded)
Light soy sauce -3 tbsp
Hot stock or water - 1 cup
Salt and pepper to taste


  • Shell and devein prawns and cut into pieces if large.
  • Soak noodles in warm water while bringing a large pan of water to the boil.
  • Drain noodles and drop them into the fast boiling water, bring back to the boil and cook for 2 minutes. Do not overcook.
  • Drain immediately, spread on a large baking tray lined with kitchen paper and allow to dry for at least 30 minutes, sprinkling a little oil over to prevent sticking together.
  • Heat wok, add 1 tbsp of lard/oil mixture and when very hot fry noodles, a handful at a time, until golden on both sides, adding more lard to the wok as necessary. Remove noodles from wok.
  • Heat a little more lard and fry separately the garlic, onion, prawns, chicken, pork and ham.
  • Set aside some of each for garnishing the dish and return the rest to the wok together with cabbage, soy sauce, 1 cup hot stock or water, salt and pepper.
  • Cook uncovered until almost dry, then return noodles and heat through, stirring and tossing well to mix.
  • Arrange on serving platter and garnish with the reserved ingredients and wedges of lemon.


  1. In case of toothache, suck one or two cloves.
  2. Brushing teeth with a piece of apple removes 90% of the food particles compared to the tooth brush with removes only 60 %. This sort of brushing with apple will keep toothaches at bay.
  3. Toothache can be controlled by using clove oil.
  4. Burn turmeric and powder it. Daily use this powder along with salt for cleaning the teeth by rubbing it in. This will maintain the gums and teeth in healthy condition and there will not be any foul smell through the teeth.
  5. If you have bleeding wounds in between the teeth, add a few drops of sandalwood oil to your milk or coffee or tea, and drink it daily for 10-15 days.
  6. As a remedy against gum-bleeding and against toothaches, mix a little powdered alum with a little honey to form a thick paste and rub the teeth and gums with this mixture.
  7. Inflammation of the gums of teeth can be cured by daily eating oranges and rubbing the gums of teeth with their skins.
  8. A pinch of salt applied to the aching tooth will bring temporary relief.
  9. Cotton pad dipped in vanilla essence placed on an aching tooth gives immediate relief.
  10. Most of the tooth troubles and toothaches can be definitely avoided if you daily brush your teeth after every meal and also just before going to bed at night. Teeth will remain healthy and strong till a ripe old age.


Small long brinjals - 1 kg
Salt - 25 gms
Turmeric - 1 tbsp
Mustard powder - 25 gms
Garlic - 50 gms
Ginger - 25 gms
Green chillies - 50 gms
Red chilli powder - 50 gms
Cumin powder - 25 gms
Sugar - 100 gms
Gingely oil - 500 ml
Vinegar - 500 ml


  • Grind ginger and garlic using little vinegar to make paste.
  • Wash, wipe and slice the brinjals.
  • Heat the oil and fry the paste.
  • Add the sliced brinjals, green chillies and all other ingredients except vinegar.
  • Cook for 10 minutes; stirring occasionally.
  • Add vinegar and cook till brinjals are done.
  • Switch off the flame and let it cool.Store in a jar.
  • The pickle can be used immediately.
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