August 31, 2016


Oats - 1 cup
Ginger chilli paste - 2 tsp
Spinach - 2 cups (chopped)
Chilli powder - 1/4 tsp
Turmeric -  pinch
Salt to taste
Curry leaves - few
Asafoetida - pinch
Hot water - as required


  • Pour hot water on oats and make thick pakodi batter.
  • Add all other ingredients and mix well.
  • Heat oil and deep fry the pakodi's until golden brown.
  • Serve hot.

August 30, 2016


Linguine pasta - 275 gms
Onion - 1 (finely chopped)
Garlic clove - 1 (crushed)
Virgin olive oil -  2 tbsp
Open cup mushrooms - 225 gms
Parsley - 3 tbsp (chopped)
Dry white wine - 2 small glasses
Oyster mushrooms - 150 gms
Chestnut mushrooms  - 150 gms
Salt and freshly ground pepper
Greek yoghurt - 225 ml

  • Heat the olive oil in a saucepan, add the onion and garlic and cook for 5 minutes over a low flame, until softened but not browned.
  • Bring a pan of lightly salted water to the boil, ready for pasta.
  • Meanwhile wipe all the mushrooms clean on kitchen paper.
  • Finely chop the open cup mushrooms, and add them to the pan with the onion and garlic. Continue cooking gently until the mushrooms soften.
  • Add 2 tbsp of parsley and the wine, then bring to the boil and cook for 2-3 minutes until the wine has almost evaporated. Reduce the heat.
  • Add the linguine to the pan of boiling water and cook according to the packet instructions, leaving the pasta cooked but slightly firm.
  • Meanwhile slice the remaining mushrooms. Add them to the reduced mushroom mixture  and season with salt and pepper.
  • Cover and cook gently for 5 minutes, until the mushrooms are just tender.
  • Drain the linguine, then return it to the saucepan and stir in the yoghurt.
  • Pour the mushroom mixture onto the linguine, toss lightly together, the spoon onto serving plates.
  • Sprinkle with the remaining parsley and serve immediately.

August 27, 2016


  • The most important cause of loss of hair is inadequate nutrition. Persons lacking in Vitamin B6 lose their hair and those deficient in folic acid often become completely bald.
  • Other important causes of loss of hair are stress such as worry, anxiety, and sudden shock; long standing illness like typhoid, syphilis, chronic cold, influenza and anaemia.
  • An unclean condition of the scalp which weakens the hair roots by blocking the pores with the collected dirt; and heredity.

Rubbing of scalp: A vigorous rubbing of the scalp with fingers after washing the hair with cold water is one of the most effective remedy for the prevention and treatment of loss of hair.

Amla oil: Amla oil, prepared by boiling the dry pieces of amla in coconut oil, is considered as valuable hair tonic for enriching hair growth. A mixture of equal quantities of fresh amla juice and lemon juice, use as a shampoo, also stimulates hair growth and prevents hair loss.

Lettuce: Taking of 500 ml of lettuce and spinach juice every day helps in growth of hair.

Amaranth: Apply fresh amaranth juice to hair help in growth of hair and keep soft.

Alfalfa:The juice of alfalfa in combination with equal quantities of carrot and lettuce juice, taken daily, also helps the growth of hair to a remarkable extent. 

Margosa:Wash the hair with decoction of Margosa leaves and neem leaves will stop the hair falling and stabilizes its blackness. It also makes the hair longer and kill lice and other infesting insects.

Mustard oil and henna leaves: Boil 250 ml of mustard oil in a pan; add 60 gms of henna leaves and boil till they are burnt in the oil.Strain and store in bottle. Regular massage will help in growth of hair.

Coconut milk: The application of coconut milk all over the scalp and massaging  into the roots of hair also help in growth.



Frankfurters - 450 g
Small onion - 1 (chopped finely)
Buttermilk - 1 cup
Mayonnaise - 1 cup
Medium potatoes - 6 (cooked, peeled and diced)
Fresh parsley


  • Cut the frankfurter in half crosswise and stand around the edge of a 20 cm. Flat roaster. 
  • Combine the onion with the buttermilk, mayonnaise and seasoning. Gently fold the mixture into potatoes and spoon into the centre of the pan.
  • Cover and heat the pan over a medium heat until the visiotherm reaches the first red area. 
  • Reduce heat to a low setting and cook for 10-15 minutes. Sprinkle with parsley and serve either hot or cold.


Radish – 4-6
Yogurt – 250 gms
Chilli powder – 1/3 tsp
Salt to taste
Coriander leaves – 1 tbsp (chopped)

  • Peel and grate radish. Sprinkle salt and keep aside for 15 minutes.
  • Squeeze out the excess water.
  • Whip the curd with salt and chilli powder.
  • Add grated radish; mix well and refrigerate.
  • Before serving garnishing with coriander leaves.

August 26, 2016


Firm cabbage – 1 small size
Onion – 1 (finely chopped)
Apple – 1 (peeled and cored)
Cherry tomatoes – few (halved)
Vinegar or lime juice – 2 tbsp
Oil – 1 tbsp
Sugar – ½ tsp
Salt to taste


  • Shred cabbage. Sprinkle salt and set it aside for one hour.
  • Squeeze out the liquid and place on a plate along with the onion.
  • Beat together vinegar, oil and sugar and pour over the cabbage.
  • Then arrange the apple slices and tomatoes on top with a dash of salt.

August 25, 2016


Rice - 3 cups
Tender tamarind leaves - 1 cup (cleaned and stems removed)
Roasted channa dal powder - 2 tbsp
Green chillies - 12
Salt to taste
Turmeric - 1/2 tsp
Urad dal- 2 tsp
Channa dal- 2 tsp
Mustard seeds - 1/2 tsp
Oil - 3 tbsp
Curry leaves - few


  • Wash and cook rice with enough water until done. Transfer to broad vessel and let it cool.
  • Grind green chillies and salt to make paste.
  • Heat the oil in kadai, add urad dal, channa dal, mustard and curry leaves.
  • Add chilli paste and tamarind leaves; fry for 1-2 minutes. Switch off the flame then add turmeric and roasted gram flour. Mix well.
  • Pour this over rice and mix well.
  • Serve.

చింత చిగురు పులిహోర 

కావలిసిన వస్తువులు:
బియ్యం - 3 కప్ 
చింత చిగురు - 1 కప్ 
పుట్నాల పొడి - 2 tbsp 
పచ్చి మిర్చి - 12
పసుపు - 1/2 tsp 
మినపప్పు- 2 tsp 
సెనగ పప్పు - 2 tsp 
ఆవాలు - 1/2 tsp 
నూనె  - 3 tbsp 
కరివేపాకు -  కొద్దిగా 

  • బియ్యం కడిగి సరిపడా నీళ్లు పోసి అన్నం వండి పళ్లెంలో ఆరపెట్టుకోవాలి. 
  • పచ్చిమిర్చి, ఉప్పు కలిపి మెత్తగా నూరుకోవాలి. 
  • బాణలిలో నూనె వేడి చేసి మినపప్పు, సెనగపప్పు, ఆవాలు, కరివేపాకు వేసి వేగనివ్వాలి. 
  • అందులో మిర్చి ముద్ద, చింత చిగురు వేసి ఒక నిమిషం వేగనిచ్చి దించుకోవాలి. 
  • అందులో పుట్నాల పొడి, పసుపు వేసి బాగా కలిపి అన్నంలో వేసి కలుపుకోవాలి.  
  • ఇది రుచిగా ఉంటుంది. 


Potatoes - 2-3 (medium, boiled)
Mustard oil- 1 tbsp
Onion - 1 (finely chopped)
Green chillies - 2-3 (very finely chopped)
Salt to taste
Coriander leaves - 1 tbsp


  • Peel and mash the potatoes without lumps and soft.
  • Add mustard oil, onion, green chillies and salt.
  • Mix well and make balls.
  • garnish with coriander leaves.
  • Serve as side dish with rice and curry.


Sattu (roasted chana dal powder) - 1 cup
Oil from Mango pickle or any other spicy pickle - 2 tbsp
Onion  - 1 (finely chopped)
Sugar - 2 tbsp
Green chillies - 2 (finely chopped)
Maida/wheat flour - 250 gms
Ghee/Oil - 1 tbsp


  • Make a dough with flour, salt, ghee and water. Keep aside.
  • Mix sattu with pickle oil, green chillies, onion and sugar.
  • Divide the dough into equal portions.
  • Roll out each ball into circle with rolling pin. Put a tbsp of filling; press the edges and flatten with both hands and roll out into a paratha.
  • Heat the tawa; roast the parathas both sides with little oil.
  • Serve with curd and pickle.

August 24, 2016


Chicken  - 500 gms (cut into medium size pieces)
Ginger garlic paste- 1 tsp
Turmeric powder - 1 tsp
Salt to taste
Worcestershire sauce - 1 tbsp
Tomato puree - 1 tbsp
Sugar - 1 tsp
Salt to taste
Oil - 4 tbsp

For Green Gravy:
Coriander leaves - 2 cups
Onion - 1
Green chillies - 3-4
Garlic cloves- 4
Cumin seeds - 2 tsp
Poppy seeds - 2 tsp
Cashew nuts - 10
Cinnamon - 1 stick
Cloves -7-8
Black peppercorn - 7-8


  • Marinate chicken pieces with ginger garlic paste, turmeric and keep aside.
  • Grid all the gravy ingredients to fine paste.
  • Heat the oil in a pan; add the chicken pieces and fry for 2-3 minutes.
  • Add the ground paste, worcestershire sauce, tomato puree, sugar, salt ad 1/2 cup of water.
  • Cook for about 10 minutes till the chicken is done and the gravy thickens.
  • Serve hot with steamed rice.


Cottage cheese(paneer) - 200 gms
Onions - 2
Fresh curd - 1 cup
Salt to taste
Ginger garlic paste - 2 tsp
Cloves - 2
Cardamom - 3
Cinnamon - 1" stick
Bay leaf - 1
Sugar - 1/2 tsp
Green chillies  - 3(chopped)
Coriander powder - 1 tsp
Chilli powder - 1/2 tsp
Cashew nuts - 1 tbsp (coarsely crushed)
Coriander leaves - small bunch (chopped)
Ghee - 2 tbsp


  • Cut the onions into medium slices and boil them till soft ; strain and grind along with cashew nuts.
  • Heat the ghee in a pan; add cloves, cardamom, cinnamon and bay leaf.
  • Add ginger garlic paste and green chillies; fry for half minute then add onion paste and fry.
  • Add red chilli powder, coriander powder and cook in low flame for 1-2 minutes.
  • Add whipped curd, salt, sugar and cook till the oil floats.
  • Add paneer pieces, coriander leaves and one cup of water.
  • Cook till the gravy thickens.
  • Serve hot.

August 09, 2016


Pork chops - 4 (3 cm thick)
Onion - 1 (thinly sliced)


  • Dry the chops. Heat a covered flat roaster over a medium heat until the visiotherm indicator reaches the first red area. 
  • Remove cover. Brown chops on one side on a medium heat pressing down firmly to achieve and even browning.
  • Turn and season lightly. Add the onion and cover the pan. Reduce heat to a low setting and cook for 15 minutes or until chops are tender.


Green (or) Orange lentils - 225 g (cooked, pureed and cooled)
Garlic - 1 clove (crushed)
Vinaigrette dressing - 4 tbsp
Lemon juice - 1 tbsp
Onion - 1 (very finely chopped)
Gherkins - 3 (finely chopped)
Tomatoes - 2 (thinly sliced)
Hard-boiled eggs - 2 (thinly sliced)
Black olives - 10 (pitted)


  • Mix the lentil puree with the garlic, vinaigrette, lemon juice, salt and lots of pepper. 
  • Add the onion and gherkins. Place in a serving dish and garnish with the tomato and egg slices and black olives. 


Butter - 25 g
Olive oil - 2 tbsp
Stewing steak - 900 g (cut into cubes)
Onions - 4 medium-sized (sliced)
Potatoes - 4 medium-sized (sliced)
Garlic - 2 cloves (crushed)
Bay leaf - 1 large
Paprika - 2 tbsp
Freshly ground black pepper
Tomato puree - 4 tbsp
Beef stock - 150 ml
Soured cream - 300 ml


  • Melt the butter with the olive oil in a large flameproof casserole. Add the beef and onions and fry them for 6 to 8 minutes, or until they are lightly browned.
  • Stir in the remaining ingredients and bring to the boil, stirring. 
  • Reduce the heat to very low, cover the casserole and cook for 3 hours or until the meat is very tender and the onions and potatoes have almost melted away and thickened the liquid. 


Icing sugar - 225 g
Ground almonds - 450 g
Castor sugar - 225 g
Eggs - 2 (beaten)
Lemon juice - 1 tbsp
Almond essence - 1 tsp


  • Sift the icing sugar into a bowl with the ground almonds and castor sugar.
  • Stir in eggs, lemon juice and almond essence. 
  • Using your hands, from the mixture into a ball. Dust the working surface with icing sugar and turn the paste out on to it. 
  • Knead for a few minutes until the paste is smooth.


Strong coffee - 1 1/2 cups (drip and instant)
Mini marshmallows - 300 g
Whipping cream - 1 cup
Bananas - 3 (sliced)
Graham crackers - 2 (22 cm)
Pie crusts


  • Bring the coffee to a boil in a three quart saucepan. Switch off the heat and stir in the marshmallows until melted. Chill for 1 hour. Whip cream.
  • When the coffee mixture is well chilled, beat with an electric beater for two minutes. Add the cream and continue beating until well blended. 
  • Fold in bananas. Divide the mixture in half and pour into pie shells. Place in refrigerator. 


Veal tenderloin fillets - 170 g (trimmed of all fat)
Lump lobster meat - 225 g
Freshly ground black pepper
port wine - 1/4 cup
Butter - 4 tbsp


  • Place each tenderloin fillet between sheets of  waxed paper and pound to flatten slightly. Cut a pocket into the side of each fillet and stuff with lobster meat.
  • Rub the outside of stuffed fillets with a moderate amount of salt and pepper. Melt 2 tbsps butter in a large heavy skillet over a moderate heat. Saute the fillets until well browned all over and cooked through, about 15 minutes.
  • When done, take fillets out of the pan and set on a warm platter or individual plates. To the same pan, add the pot wine, stirring and scraping 1 to 2 minutes to deglaze the pan.
  • Remove pan from heat and swirl in the remaining butter, 1 tbsp at a time. Pour the sauce over the veal fillets and serve immediately.


Homemade tomato sauce - 3 cups
Chilli powder - 1 tbsp
Brown sugar - 1/4 cup
Basil - 1 tsp


  • Combine all the ingredients and simmer, covered for 30 minutes.


Pork loin - 115 g
Good quality smoked ham - 115 g
Dark chicken meat - 115 g (skinned and boned)
Chicken stock - 4 cups
Water - 2 cups
Dry sherry - 2 tbsp
Winter melon - 450 g (peeled and seeded and cut into 1/2 inch pieces)
Salt - 1 tsp
White pepper - 1/8 tsp
Fresh ginger root - 1 1/2 tsp (minced)
Crab meat - 115 g (shredded)
Mushrooms - 115 g (cleaned and thinly sliced)
Dried lotus seeds - 60 g


  • Blanch pork, ham and chicken in 1 quart boiling water for about 5 minutes. Drain and cool. Cut the pork, chicken all but 1 tbsp ham into 1/2 inch pieces. Mince reserved tbsp ham to be used for garnish later.
  • Pour chicken stock and water into a 5-6 quart pot. Add sherry, diced pork, chicken, ham, and melon. Season with salt, pepper and minced ginger root. Bring to a boil, lower heat and simmer, partially covered for 10 minutes.
  • Stir in shredded crab, sliced mushroom, and lotus seeds and simmer 10 minutes longer serve in heated soup bowls, sprinkled with minced ham.
  • For more festive occasions, serve out as whole steamed winter melon. Cut the top from melon and clean inside; decorate melon if desired. Set melon in a heatproof bowl on a rack in a large kettle. Have enough water in the kettle to reach the upper rim of the bowl. Steam for about 1 hour, then remove bowl from kettle. Fill melon with soup.
  • To serve, cut slices of melon from the top edge and ladle soup over them.

August 02, 2016


Ripe tomatoes - 1.5 kg
Onion - 1 (finely chopped)
Garlic - 2 cloves (crushed)
Tomato paste - 175 g
Sugar - 1 tsp


  • Combine all ingredients in a dutch oven. Cover and heat the pan over a medium heat until the visiotherm indicator reaches the first red area. 
  • Reduce heat to a low setting and cook for 1 hour. Remove from the heat and pass through a coarse sieve or food mill. 


Bacon - 3 slices (finely chopped)
Onions - 2 (thinly sliced)
Calves liver - 450 g (sliced into serving pieces)
Oregano - 1/2 tsp


  • Heat a covered flat roaster (or) griddle over a medium heat until the visiotherm indicator reaches the first red area. Remove cover. Lightly brown the bacon over a medium heat. 
  • Add the onions and cook until they become transparent. Push the bacon and onions to one side of the pan. Dry the liver and brown well in the same pan. 
  • Season with oregano. Salt and pepper. Cover and reduce heat to a low setting. Cook for 5 minutes.


Broccoli (or) Frozen broccoli - 300 g (chopped)
Cooked chicken (or) Turkey - 2 cups (diced)
Mayonnaise - 1/2 cup
Cream of chicken soup - 1 can


  • Clean the broccoli and wash well. Combine the broccoli with the diced. Chicken, mayonnaise and soup. 
  • Place the mixture in a flat roaster. Cover and heat the pan over a medium heat until the visiotherm indicator reaches the first red area.
  • Reduce heat to a low setting and cook for 20 minutes or until broccoli is fork-tender. Sprinkle with toasted breadcrumbs and serve., pub-6783067284749878, DIRECT, f08c47fec0942fa0