October 31, 2016


Scallops - 400 gms (shelled)
Mangetout - 50 gms
Cabbage - 50 gms (sliced)
Savoy cabbage - 50 gms (sliced)
Broccoli - 50 gms (small florets)
Cauliflower - 50 gms (small florets)
Red pepper - 25 gms
Green pepper - 25 gms
Chinese mushrooms - 50 gms
Baby sweetcorn - 50 gms(sliced)
Garlic cloves - 4(halved)
Chicken stock - 125 ml
Peanut or corn oil - 50 ml
Oyster sauce - 4 tbsp
Dark soy sauce - 1 tbsp
White ground pepper - 1/2 tsp


  • Finely chop the garlic.
  • Wash and prepare all the other vegetables.
  • Pace a saucepan full of slightly salted water on the heat and bring to the boil.
  • Now add the vegetables and scallops for a few seconds to scald them.
  • Drain and set aside.
  • Preheat a wok, add the oil and when hot, stir fry the vegetables and scallops.
  • Now add the chicken stock and continue cooking for three or four minutes, making sure the vegetables are still crunchy.
  • Finally, add the oyster sauce and soy sauces, and sprinkle with pepper.
  • Mix thoroughly and cook for one more minute before serving.


Whole kernel corn - 300 gms can
Baby lima beans - 450 gms
Onion - 1/2 cup (chopped)
Celery - 1/2 cup (chopped)
Green pepper - 1/4 cup
Pimiento - 1/4 cup (diced)
Brown sugar - 1/2 cup 
Curry powder - 1 tbsp
Cinnamon sticks - 3" -2 pieces
Whole cloves - 1 tsp
Celery seeds - 1 tsp
Salt - 1 tsp
Cider vinegar - 1 cup


  • Drain liquids from corn and lima beans  into a 2 cup measure.
  • Combine corn, lima beans, onion, celery, green pepper, and pimiento in a bowl.
  • Combine 1/2 cup of the vegetable liquid, brown sugar, curry powder, broken cinnamon, coves, celery seeds, salt and vinegar in a medium size saucepan.
  • Heat, stirring constantly, to boiling; simmer 10 minutes.
  • Strain over vegetable mixture.
  • Cool, then chill overnight to season.


Cream cheese - 200 gms (softened)
California walnuts - 1/2 cup (chopped)
Ripe red plums - 12


  • Combine cream cheese, walnuts, and dash salt.
  • Halve plums; remove pits.
  • Put halves together sandwich- fashion with cheese mixture, letting cheese ruffle out at sides.


Fully Ripe Bananas - 2
Crushed peanut brittle - 3/4 cup
Vanilla -1 tsp
Whipped cream - 1 cup (whipped)


  • Peel bananas; slice thinly.
  • Fold banana, peanut brittle, and vanilla into whipped cream.
  • Spoon into four bows. Chill one hour.
  • Top with more crushed peanut brittle.


Mixed dry fruits - 50 gms (finely chopped)
Green chillies - 2 (chopped)
large potatoes - 4 (boiled, peeled and mashed)
Hot and sweet mango chutney - 2 tbsp
Corn flour -  1 tbsp
Salt to taste 
Oil for frying


  • Mix dry fruits with the chutney and keep aside.
  • Mix the mashed potatoes, green chillies, salt and cornflour.
  • Divide the mixture into 8 lemon size balls. Flatten them by gently pressing them between your palms.
  • Place a little dry fruit mix in the centre of each a nd seal like a pouch.
  • Flatten once more to form patties.
  • Heat the oil in a pan; shallow fry the patties on a medium flame till golden brown on both sides.
  • Serve hot.

October 29, 2016


      వంకాయ - ములక్కాయ పులుసు 

కావలిసిన వస్తువులు:
వంకాయలు - 250 గ్రా 
ములక్కాయ - 1
ఉల్లిపాయ  - 1
పచ్చిమిర్చి- 2
చింత పండు గుజ్జు - 2-3 tbsp 
పసుపు - 1/4 tsp 
ధనియాలు-జీలకర్ర పొడి - 1/2 tsp 
ఉప్పు- సరిపడా 
కారం - 2 tsp 
బెల్లం - చిన్న ముక్క 

నూనె/ నెయ్యి - 1 tbsp 
ఎండు మిర్చి - 2
వెల్లులి రేకలు - 4
మెంతులు - 1/4 tsp 
ఆవాలు, జీలకర్ర - 1/4 tsp 
కరివేపాకు - కొద్దిగా 


  • ఉల్లిపాయ, పచ్చిమిర్చి సన్నగా తరిగి పెట్టుకోవాలి. ములక్కాయ 2" ముక్కలుగా కోసుకోవాలి. 
  • చిన్న వంకాయలు అయితే గుత్తులుగా, పొడవు వంకాయలు అయితే ముక్కలుగా కోసి నీళ్లలో వేసి ఉంచుకోవాలి. . 
  • బాణలిలో నూనె/ నెయ్యి వేడి చేసి తాలింపు దినుసులు వేయుంచుకోవాలి. 
  • వేగిన తరువాత ఉల్లిపాయ, మిర్చి, వంకాయలు, ములక్కాయ ముక్కలు, పసుపు, ఉప్పు వేసి కాసేపు మగ్గనివ్వాలి. 
  • ముక్క కొద్దిగా మగ్గిన తరువాత ధనియాల పొడి, కారం బెల్లం, చింతపండు గుజ్జు, ఒక కప్ నీళ్లు పోసి మూత పెట్టి మగ్గనివ్వాలి. 
  • పులుసు కొద్దిగా చిక్కపడినాక దించుకోవాలి. 

October 28, 2016


Chick peas - 400 gms can (drained)
Garlic cloves - 2
Tahini or unsweetened smooth peanut butter - 2 tbsp
Olive oil - 4 tbsp
Lemon juice - 1
Cayenne pepper - 1/2 tsp
Sesame seeds - 1 tbsp
Sea salt


  • Rinse the chick peas well and place in a blender or food processor with the garlic and a good pinch of sea salt.
  • Add the tahini or peanut butter and process until fairly smooth.
  • With the motor still running, slowly pour in the oil and lemon juice.
  • Stir in the cayenne pepper and add more salt, to taste. If the mixture is too thick, stir in a little cold water.
  • Transfer the puree to a serving bowl.
  • Heat a small non stick pan and add the sesame seeds.
  • Cook for 2-3 minutes, shaking the pan, until the seeds are golden.
  • Allow to cool, then sprinkle over the puree


All purpose flour - 1 1/2 cups
Baking powder - 1/2 tsp
Baking soda - 1/2 tsp
Salt - 1/2 tsp
Cinnamon - 1/2 tsp
Zucchini - 1
Vegetable oil - 1/2 cup
Large eggs - 2
Granulated sugar - 1 cup
Vanilla - 1 tsp
Walnuts - 3/4 cup (chopped into small pieces)


  • Preheat the oven to 350 degrees. Position the rack in the centre of the oven.
  • Wash the zucchini and trim the ends off but leave the skin on.
  • Grate it on the larger holes of a hand held grater or with the shredder blade of a food processor. Set it aside.
  • In a large bowl, using a mixer, beat together the oil, eggs, sugar and vanilla for a minute or so.
  • Add the dry ingredients and mix everything together at low speed until the batter is uniform.
  • Add the zucchini and gently mix it in.
  • Mix in the walnuts.
  • Grease the loaf pan with little butter and dust with flour, tapping out the excess flour
  • Pour the batter into the loaf pan. The batter should fill the pan at least to the halfway but no more than three quarters full.
  • Bake for about one hour, until the top feels springy to the touch and a toothpick inserted in the center comes out clean.
  • Allow the cake to cool in the pan for about 2 minutes, then turn it out onto a wire rack, right side up, to finish cooling.

October 27, 2016


              కంద ఫ్రై - నిమ్మ రసం 

కావలిసిన వస్తువులు:
కంద - 500 గ్రా 
 అల్లం - పచ్చిమిర్చి ముద్ద - 1 tbsp 
పసుపు - 1/4 tsp 
నిమ్మకాయలు -2
ఎండు - మిర్చి 5-6
సెనగ పప్పు - 1/2 tsp 
మినపప్పు - 1/2 tsp 
ఆవాలు- 1/4  tsp 
జీలకర్ర- 1/4 tsp 
కరివేపాకు - కొద్దిగా 
నూనె - 3 tbsp 


  • కంద ఉడికించి, పెచ్చు తీసి, ముక్కలు కోసుకోవాలి. 
  • బాణలిలో నూనె  వేడి చేసి, ఎండు మిర్చి ముక్కలు, మినపప్పు, సెనగపప్పు, ఆవాలు, జీలకర్ర, కరివేపాకు వేసి వేగిన తరువాత అల్లం- పచ్చిమిర్చి ముద్ద వేసి వేగనివ్వాలి. 
  • అందులో కంద ముక్కలు, పసుపు, ఉప్పు  వేసి బాగా  కలిపి  కొంచెం సేపు వేయించి దించుకోవాలి. 
  • దించిన తరువాత నిమ్మరసం  పిండి  కలుపుకోవాలి. 

October 26, 2016


Milk - 900ml
Rice - 75 gms
Sugar -  25 gms
Oranges - 2
Gelatine - 13 gms
Almonds -50 gms (blanched and browned)


  • Put milk and rice into a large saucepan.
  • Bring to the boil and simmer for 30 minutes or until rice is soft. Add sugar, stirring occasionally to prevent sticking until sugar sugar completely dissolves.Leave to cool.
  • Grate the orange rind. Mix rind and juice of one orange and stir in the gelatine.
  • Heat gently until gelatine dissolves.
  • Beat into rice mixture.
  • Chop nuts finely and add to rice mixture.
  • Pour into a 900 ml ring mould and allow to set.
  • Remove pith from the remaining orange and cut the flesh into thin slices.
  • Invert the pudding onto a glass serving dish and decorate with orange slices.


Snapper fillets - 4 (good size)
Sake -1 tbsp
Small eggplant - 1
Red pepper  -1
Dashi - 1 cup
Mirin -3 tbsp
Light soy sauce- 1 1/2 tbsp
Corn flour - 2 tbsp
Oil for deep frying


  • Cut the snapper into bite-sized pieces.
  • Place in a bowl with the sake and marinate for one hour.
  • Wash the eggplant, slice and deseed if necessary.
  • Sprinkle with salt and let stand for 30 minutes. Drain on absorbent paper.
  • Wash and deseed pepper and cut into bite sized pieces.
  • Place dashi in a saucepan with the mirin and soy sauce. bring to the boil.
  • Remove from the heat and keep warm.
  • Coat the fish and vegetables in the corn flour and deep fry until golden brown and cooked through, about 5 minutes.
  • Drain on absorbent paper. 
  • Add to the warmed dashi.
  • Bring dashi back to the boil and simmer for one minute.
  • Remove the fish and vegetables from the sauce with a slotted spoon and arrange on a warmed serving platter.
  • Spoon the sauce over and serve immediately.


Small cauliflower - 1
Small unpeeled cucumber - 1
Marrow - 300-350 gms (peeled)
Shallots - 100 gms (peeled)
Salt - 25 gms
Dry mustard - 15 gms
Ground ginger - 1 tsp
Turmeric - 1 tsp
Flour - 40 gms
Sugar - 50 gms
Malt vinegar - 500 ml


  • Divide cauliflower into small sprigs and cut cucumber and marrow into cubes.
  • cover raw vegetables with salt, leave for 24 hours, then drain.
  • Mix together mustard, ginger, turmeric, flour and sugar, and blend to a smooth paste with a little of the vinegar.
  • Bring remaining vinegar to the boil, pour over the paste, then return all to the pan.
  • Bring to the boil, stirring carefully and cook for 3 minutes.
  • Add prepared vegetables and simmer gently for 10 minutes.
  • Cool slightly, then ladle into warmed jars.
  • Cover when cold.


Flour - 100 gms
Cayenne pepper - a pinch
Salt - a pinch
Whipped up cooking fat - 50 gms
Cheddar cheese- 50 gms (finely grated)
Egg yolk - 1
Water - 1 tbsp


  • Sieve the flour, salt and cayenne pepper then rub in the cooking fat until mixture resembles fine breadcrumbs.
  • Stir in the cheese and bind together with the egg yolk and water.
  • Form into a firm dough.


Prawns - 500 gms
Cucumber - 1 kg
Onions - 2
Green chillies - 4-5
Ginger garlic paste - 2 tsp
Turmeric - 1.2 tsp
Salt to taste
Chilli powder -  2 tsp
Oil - 3-4 tbsp
Coriander leaves - few


  •  Remove the outer layer and clean the prawns.
  • Peel, deseed and cut cucumber into pieces.
  • Finely chop onions and green chillies.
  • Heat oil in pan, add prawns, onions, green chillies and ginger garlic paste. Fry for some time.
  • Add cucumber, salt, turmeric, chilli powder and sufficient water.
  • Cook in low flame until done and water is almost absorbed.
  • Sprinkle coriander leaves and switch off the flame.

రొయ్యలు - దోసకాయ కూర 

కావలిసిన వస్తువులు:
రొయ్యలు - 500 గ్రా 
దోసకాయ - 1 కిలో 
ఉల్లిపాయలు - 2
పచ్చిమిర్చి - 5
అల్లం వెల్లులి ముద్ద  - 2 tsp 
పసుపు -1/2 tsp 
కారం - 2 tsp 
నూనె- 3-4 tbsp 

  • రొయ్యలు వలిచి కడిగి పెట్టుకోవాలి. 
  • దోసకాయలు చెక్కు తీసి, లోపలి గింజలు తీసి చేదు చూసుకొని ముక్కలు కోసుకోవాలి. 
  • ఉల్లిపాయలు, పచ్చిమిర్చి సన్నగా కోసుకోవాలి. 
  • బాణలిలో నూనె వేడి చేసి, రొయ్యలు, ఉల్లిపాయలు, పచ్చిమిర్చి, అల్లం వెల్లులి ముద్ద  వేసి వేయుంచుకోవాలి. 
  • వేగిన తరువాత దోసకాయ ముక్కలు, పసుపు, ఉప్పు, కారం, సరిపడా నీళ్లు పోసి ఉడికించుకోవాలి. ఉడికిన తరువాత కొత్తిమీర జల్లి దించుకోవాలి. 

October 25, 2016


Leeks - 3
Onion - 1
Potatoes - 450 gms
Butter - 40 gms
Water - 700 ml
Chicken stock cubes - 2
Salt and pepper to taste
Grated nutmeg -  a pinch
Single dairy cream - 225 ml

For Garnishing:
Chopped chives


  • Wash and chop leeks, chop onion and peel and slice potatoes.
  • Melt butter, add leeks, and onion, cover and cook for 10 minutes.
  • Add water, stock cubes, potatoes, seasoning and nutmeg.
  • Bring to boil, lower heat and simmer gently for 30 minutes.
  • Sieve soup or put in a blender.
  • Stir in cream, reserving about 3 tbsp.
  • Chill soup well.
  • Just before serving, pour over remaining cream in a circle.
  • Sprinkle with chopped chives.


Peach halves - 1 kg can
Double dairy cream - 450 ml
Demerara sugar - 150 gms


  • Drain peaches and lay in the bottom of an ovenproof dish reserving one for decoration.
  • Lightly whip cream and spread over peaches. Chill.
  • Just before serving, sprinkle over sugar and grill until sugar melts.
  • Cut remaining peach half in slices, place slices on top of sugar in a star pattern and serve immediately.


Rainbow trout - 4 no.s (250 gms each)
Salt  - 1/4 tsp
Sugar - 1/2 tsp
Garlic cloves -2 (finely chopped)
Fresh root ginger - 1 tbsp (finely diced)
Spring onions - 5 (cut into 2" lengths and finely shredded)
Ground nut oil -  4 tbsp
Sesame oil -  1 tsp
Light soy sauce - 3 tbsp

To Serve:
Thread egg noodles
Stir fried vegetables


  • Make three diagonal slits on both sides of each fish and lay them on a heatproof plate.
  • Place a small rack or trivet in a wok half filled with water, cover and heat until just simmering.
  • Sprinkle the fish with salt, sugar, garlic and ginger.
  • Place the plate securely on the rack or trivet and cover.
  • Steam gently for about 10-12 minutes or until the flesh has turned pale pink and feels quite firm.
  • Turn off the heat, remove the lid and scatter the spring onions over the fish. Replace the lid.
  • Heat the groundnut and sesame oils in a small pan over a high heat until just smoking, then quickly pour a quarter over the spring onions on each of the fish - the shredded onions will sizzle and cook in the hot oil.
  • Sprinkle the soy sauce over the top.
  • Serve the fish and juices immediately with boiled noodles and stir fried vegetables.


Butter - 75 gms
Castor sugar - 75 gms
Egg - 1 (lightly beaten)Flour - 100 gms
Pinch of salt
Baking powder - 1/4 tsp
Dark chocolate - 75 gms
Milk -1 tbsp
Walnuts - 75 gms  (roughly chopped)


  • Cream the butter and sugar together until light and fluffy, then beat in the egg.
  • Melt the chopped chocolate in microwave or using double boiler method and stir in milk.
  • Sift flour together with the salt and baking powder and beat into the mixture, then stir in the melted chocolate and walnuts.
  • Grease the square deep cake tin and pour in the mixture.
  • Bake in a moderate oven for 25-30 minutes or until the skewer inserted in centre of cake comes out clean.
  • Remove from the oven , leave to cool for 10 minutes, then cut into squares while still warm and leave to cool completely.


Basmati rice -1 cup
Almonds - 10 (blanched and sliced)
Green cardamom- 4 (crushed)
Raisins - 1 1/2 tbsp
Saffron - 1/4 tsp
Hot milk- 1 tbsp
Salt - 1/4 tsp
Sugar - 3/4  cup
Ghee - 1 tbsp
Khoya - 1/2 cup (grated)


  • Half boil the rice and drain the excess water. Dry a little.
  • Soak saffron in hot milk.
  • Heat ghee and fry almonds and rice for a few minutes.
  • Add milk, sugar, sat, raisins and cardamoms.
  • Put the lid on and allow to cook on a slow flame till rice is tender.
  • Sprinkle saffron milk and put live embers on top and bottom of pan.
  • Leave for 20 minutes and serve garnished with khoya on top.


        చిట్టి బుడగలు

కావలిసిన వస్తువులు:
మినపప్పు - 150 గ్రా
బియ్యం పిండి - 1 కిలో
వాము - 2 tsp
ఉప్పు, కారం - సరిపడా
 నూనె - వేయించటానికి


  •  మినపప్పు నానపెట్టి మెత్తగా రుబ్బుకోవాలి. 
  • రుబ్బిన పిండిలో బియ్యం పిండి, ఉప్పు, కారం, వాము వేసి పూరీలా పిండిలా కలుపుకోవాలి. 
  • పిండిని చిన్న ఉండలుగా చేసుకొని చిన్న బిళ్లలుగా ఒత్తుకోవాలి. 
  • బాణలిలో నూనె పోసి వాటిని ఎర్రగా రెండు వైపులా వేయుంచుకోవాలి. 
  • ఇవి చాలా రుచిగా ఉంటాయి. 


Rice - 2 cups
Cooked chicken  - 2 cups (cut into 2" pieces)
Chicken stock - 4 cups
Saffron - 1 tsp
Salt and pepper to taste
Olive oil - 2-3 tbsp
garlic cloves -2
green peas - 1 cup
Capsicum - 2 (sliced)
Cocktail sausages for garnish


  •  Take a large size casserole dish, heat oil and fry garlic cloves.
  • Add washed and drained rice and fry till a little golden in colour.
  • Mix saffron in hot chicken stock and pour over the rice.
  • Add seasoning,peas and mix thoroughly.
  • Arrange chicken on top of the rice, cover and bake in a moderate oven till rice has absorbed all the moisture and is fully cooked.
  • Garnish with fried sausages and serve hot.


Noodles - 100 gms
Boneless chicken - 50 gms (boiled and shredded)
Onion - 1
capsicum - 1
Spring onions - 2
Knorr Chinese Hakka Noodle Make-a Meal powder- 1 pkt


  •  Boil the noodles in about one litre of water with 1 tsp of oil. Drain and cool.
  • Shred all vegetables and keep aside.
  • In a pan heat 1 tbsp of oil and stir fry the shredded vegetables an chicken for 1-2 minutes.
  • Add 1/4 cup water along with the knorr powder, bring to boil and cook for 1/2 a minute.
  • Add the boiled noodles and mix well till the noodles are well coated with the mixture.
  • Garnish with chopped spring onion.
  • Serve hot.

October 24, 2016


Milkmaid -1 tin
Cream - 2 cups
Tinned orange juice -3 cups
Gelatine - 3 tbsp
Orange - 1/2 (optional)


  •  Soak gelatine in orange juice.
  • Heat over a pan of hot water till gelatine dissolves. Cool.
  • Whip cream. keep aside 3-4 tbsp cream for decorating and fold remaining in milkmaid.
  • Mix in juice and gelatine mixture.
  • Pour into a chill tray and freeze.
  • Serve decorated with orange sections and stiffly beaten cream.


Oats - 100 gms
Semolina - 50 gms
Asafoetida - 1/4 tsp
Baking powder- 1/2 tsp
Salt tot taste
Water - 3/4 cup

For Topping:
Grated carrots - 1/2 cup
Onion -1 (chopped)
Tomato - 1 (chopped)
Boiled green peas - 1/4 cup
Cabbage - 1/4 cup (chopped)
Green chillies -2
pepper powder - 1/4 tsp
Salt to taste


  •  Mix all the filling ingredients and keep aside.
  • Mix all the batter ingredients to obtain a thick pouring consistency.
  • Keep batter aside for 30 minutes.
  • Mix batter and pour one ladleful on nonstick pan on low flame.
  • Spread batter slightly thick an sprinkle toppings and press lightly with a spoon to set.
  • Pour little oil around the uttapam.
  • Cook till both sides are crisp and golden.


Maida - 1 cup
Rice - 4 tbsp (soaked, drained and powdered)
Baking soda - pinch
Milkmaid - 1/2 tin
Water to make a thin batter
Ghee/Oil for frying
Fresh coconut - 1 1/2 cups (grated)
Nuts and raisins - chopped as per taste


  •  Mix milkmaid, coconut, nuts and raisins evenly.
  • Blend maida, rice flour, soda and water to make a smooth batter.
  • In a frying pan, heat 1 tsp ghee. Add 2 tbsp of batter and swirl the pan around to coat evenly,
  • When it turns creamy brown, place a little coconut and milkmaid filling at one end and roll over to the other end.
  • Do the same with remaining batter.
  • Serve,


Cooked rice - 1 up
Button mushrooms - 1/2 cup
Shitake mushroom - 1/2 cup
Oyster mushroom - 1/2 cup
Oyster sauce - 1 tbsp
Soya sauce - 2 tsp
Corn flour - 2 tsp dissolved in 1/2 cup of water
Onion - 1 (finely chopped)
Ginger -  1 tsp (minced)
Garlic  -1 tsp (minced)
Salt to taste


  •  Heat oil in a pan. Add the garlic, ginger, chopped onions and mushrooms. Stir fry for two minutes.
  • Add soya sauce, oyster sauce, salt and cornflour dissolved in water.
  • Place the rice in oven proof pot. Pour the mushroom sauce mixture on the rice.
  • cover and seal it with an aluminium foil.
  • Bake in a preheated oven at 200 C for 20 minutes.
  • Alternatively, microwave the mixture the mixture for five minutes in high flame.


Bread slices - 6-8
Milk - 500 ml
Butter -  1 tbsp
Eggs- 4
Vanilla essence -  1 tsp
Sugar -  1/2 cup
Raisins - 1/2 cup


  •  Remove the bread crust from slices.
  • Butter the bread well, Keep aside.
  • Beat eggs, vanilla essence, milk and sugar well.
  • Take an oven-proof shallow dish and arrange the bread slices.
  • Sprinkle the raisins on top.
  • Pour the egg- milk mixture over bread slices.
  • Bake at a preheated oven at 180 C for about 45 minutes.

October 23, 2016


                      ఉప్పు చేప వేపుడు

కావలిసిన వస్తువులు:
ఉప్పు చేప  - 250 గ్రా
కారం - 1 tbsp
నూనె  - 50 గ్రా


  •  ఉప్పు చేపను  శుభ్రం చేసి ముక్కలు చేసుకోవాలి. 
  • బాణలిలో నూనె పోసి కాగిన తరువాత చేప ముక్కలు వేసి ఎర్రగా వేయించాలి.
  • వేగిన తరువాత కారం జల్లి బాగా ఎర్రగా వేయించి దించుకోవాలి. 


black beans (sabut urad) - 200 gms
Doodhiya(white pumpkin) - 200 gms
Turmeric -1/4 tsp
Mustard oil - 1 tbsp
Large onions - 2 (chopped)
Garlic paste - 2 tsp
Ginger paste - 1 tsp
Salt to taste
Chilli powder 1 tbsp


  •  Wash the dal and soak atleast 3 hours.
  • Wash, peel and cut pumpkin into pieces.
  • Place the dal, pumpkin, turmeric and four cups of water; pressure cook till the dal is tender.
  • Heat the oil in pan, add chopped onions, ginger garlic paste and cook till onions are brow.
  • Add dal mixture, salt, chilli powder and mix well.
  • Cook another five minutes.
  • Serve with rice.


  పీతల పులుసు

కావలిసిన వస్తువులు:
పీతలు  - 1 కిలో
మజ్జిగ- 1 గ్లాస్
చింత పండు పులుసు - సరిపడా
కారం - 1 tbsp
ఉల్లిపాయలు - 2

తడి మసాలా :
ఉల్లిపాయలు  -3
పచ్చిమిర్చి - 6
అల్లం- ఒక ముక్క
వెల్లులి - 2 పాయలు
కొబ్బరి ముక్క - 1
గసగసాలు - 2 tsp

పొడి మసాలా:
ధనియాలు - 2 tsp
ఏలకులు - 2
లవంగాలు - 4
దాల్చిన చెక్క -3


  •  తడి మసాలా కు కావలిసిన వస్తువులు   మెత్తగా రుబ్బుకోవాలి. 
  • ధనియాలు, ఏలకులు, లవంగాలు, దాల్చిన చెక్క వేయించి పొడి కొట్టుకోవాలి. 
  • పీతలు కాళ్ళు తీసేసి, పైన పెచ్చులు తీసి, ముక్కలు కోసి, శుభ్రంగా కడిగి, ఉప్పు, పసుపు, మజ్జిగతో బాగా కడగాలి. 
  •  కడిగిన ముక్కలకు తడి మసాలా బాగా పట్టించుకోవాలి. 
  • బాణలిలో నూనె వేడి చేసి ఉల్లిపాయ ముక్కలు ఎర్రగా వేయుంచుకోవాలి. వేగిన తరువాత పీత ముక్కలు మాసాలతో  కలిపి వేసి వేయించాలి. 
  • నీళ్లు సరిపడా పోసి ఉడికించాలి. 
  • పీతలు చాలా ఆలస్యంగా ఉడుకుతాయి. ముక్క మెత్తగా ఉడికిన తరువాత చింతపండు పులుసు, కారం ఉప్పు, పసుపు వేసి కొంచెం సేపు మగ్గనివ్వాలి. 
  • చివరకు పొడి మసాలా, కొత్తిమీర వేసి రెండు నిముషాలు మగ్గనిచ్చి దించుకోవాలి. 


Instant dosa mixture - 200 gms
Oil for frying the pan cakes

For the Filling:
Grated paneer - 300 gms
Mustard seeds - 1/2 tsp
Asafoetida - a pinch
Sesame oil - 2-3 tsp
Salt to taste
Few curry leaves


  •  Heat the sesame oil and add the mustard seeds and curry leaves and allow to splutter. Add the asafoetida powder. 
  • Mix in the paneer and the salt and cook over low flame for 3-4 minutes stirring from time to time.
  • bring the mixture to room temperature.
  • Make a batter by adding wateer to the dosa mixture as per instructions of the packet.
  • Prepare two dosa's over non stick pan which are only half cooked and not crispy.
  • Lay one of the prepared dosa on a non stick pan.
  • Lavishly place the filling and cover with another dosa and seal the edges by pressing lightly.
  • On low flame once again cook the pancakes till crispy and light brown.
  • Turn over very gently.
  • Slide the cheese cake onto a serving plate and cut with a pizza cutter into triangles.
  • Serve as a snack.


         చేప ఇగురు కూర

కావలిసిన వస్తువులు:
చేప - 1 కిలో
ఉల్లిపాయలు - 4
కొబ్బరి చిప్ప - 1
అల్లం వెల్లులి ముద్ద  - 2 tsp
పచ్చిమిర్చి - 4
పసుపు - 1 tsp
కారం - 1 tbsp
జీలకర్ర - 1 tsp
కొత్తిమీర  - చిన్న కట్ట
నూనె - 5-6 tbsp


  •  చేప శుభ్రం చేసి ముక్కలు కోసుకోవాలి. 
  • కొబ్బరి రుబ్బి  పాలు తీసి పక్కన పెట్టుకోవాలి,
  •  ఉల్లిపాయలు, పచ్చిమిర్చి సన్నగా తరుగుకోవాలి. 
  • బాణలిలో నూనె వేడి చేసి జీలకర్ర వేయుంచుకోవాలి. 
  • తరువాత ఉల్లిపాయ ముక్కలు, పచ్చిమిర్చి, అల్లం వెల్లులి ముద్ద  వేసి ఎర్రగా వేయుంచుకోవాలి. 
  • చేప ముక్కలు, పసుపు,ఉప్పు, కారం వేసి జాగ్రత్తగా కలిపి వేయుంచుకోవాలి..
  • ఒక కప్ నీళ్లు పోసి మగ్గిన తరువాత కొబ్బరి పాలు పొయ్యాలి. 
  • కూర ఉడికి దగ్గిర పడిన తరువాత కొత్తిమీర జల్లి దించుకోవాలి. 

October 21, 2016


 Milk - 3 cups
Cream - 1 cup
Sugar - 1 cup
Ginger - 1 tbsp (peeled and finely sliced)
Egg yolks - 6
Ripe bananas -900 gms (peeled and cut into 1/4" thick slices)
Dark rum - 2 tbsp (optional)


  • Place the milk, cream, 1/2 cup of the sugar, and the ginger in a heavy bottomed saucepan.
  • Bring just to a boil, and immediately remove from the heat.
  • Cover and let infuse for 15 minutes.
  • Meanwhile, whisk together the egg yolks and the remaining 1/2 cup of sugar in a mixing bowl, until slightly thickened and lemon coloured. Set aside.
  • Bring the milk mixture to a boil over high heat, while stirring occasionally.
  • Slowly pour into the egg mixture while whisking vigorously and continuously.
  • Return to the saucepan,cook in low heat while stirring gently 4-5 minutes, or until the mixture is thick enough to coat the back of a spoon. Do not let the mixture boil.
  • Immediately strain through a fine sieve into a clean bowl set over an ice water bath, and stir the custard until chilled.
  • While the mixture is cooling, place the bananas in a food processor, add the rum, and puree until smooth.
  • Transfer to large mixing bowl and stir in the chilled custard.
  • Pour the mixture into the ice cream maker and freeze.
  • Serve in chilled bowls or frosted glasses.


Butter - 2 tbsp
Lettuce heart - 1 (washed and shredded)
Small spring onions - 12 (topped and tailed)
Sugar - 1 tsp
Mint - 1 tbsp (chopped)
Frozen petits pois (green peas) - 500 gms
Salt and freshly ground pepper


  • Melt the butter in a pan and add the lettuce and spring onions with the sugar, mint and salt and pepper to taste.
  • Simmer gently for 10 minutes.
  • Add the petis pois (peas), cover with a lid and simmer gently for 3-5 minutes or until the peas are tender.
  • Remove from heat, taste for seasoning, and transfer to a warmed serving dish.
  • Serve immediately.


            రొయ్యల ఆవకాయ 

కావలిసిన వస్తువులు:
ముదురు రొయ్యలు - 1 కిలో 
ఆవాలు - 100 గ్రా
 పచ్చి కారం - 100 గ్రా 
ఉప్పు - 100 గ్రా 
నిమ్మ రసం - 1 కప్ 
వెల్లులి పాయలు - 2
పసుపు - 1 tsp 
నూనె - 500 గ్రా 


  1. రొయ్యలు శుభ్రం చేసి బాణలిలో నూనె వేడి చేసి రొయ్యలు ఎర్రగా వేయుంచుకోవాలి. 
  2. వేగిన తరువాత బాణలి దించి చల్లారనివ్వాలి. 
  3. ఆవాలు పొడి చేసుకోవాలి. వెల్లులి కొద్దీగా  దంచి పక్కన పెట్టుకోవాలి. 
  4. రొయ్యలు చల్లరిన తరువాత ఉప్పు, పసుపు, కారం,వెల్లులి, నిమ్మ రసం, ఆవ పిండి వేసి అన్ని కలిపి జాడీలో వేయాలి. 
  5. మరుసటి రోజు మరల కలిపి, ఉప్పు సరి చూసుకొని అవసరం అయితే కలుపుకోవాలి. 


Fresh passion fruit - 900 gms
Sugar - 2 1/2 cups
Water - 3 cups
Dark rum - 1 tbsp


  • Cut the passionfruit in half, pulp scooped out and strained, and seeds discarded . Make juice from it.
  • Combine 2 cups of the water and the sugar in a saucepan and stir once.
  • Bring to a boil and immediately remove from the heat.
  • Cover and let cool completely.
  • Stir in the passion fruit juice, the remaining 1 cup of water, and the rum.
  • Pour  into the container of an ice cream maker and freeze according to the manufacturer's directions.
  • Serve in chilled wine glasses.

October 20, 2016


Tender Mutton - 1 kg
Potatoes - 600 gms
Onions - 450 gms
Bay leaves - 2
Coriander leaves - 1 tbsp
Salt and pepper to taste
Capsicum -2
Tomatoes - 2


  • Wash And cut the mutton into even size pieces.
  • Peel and slice the potatoes. Cut the onions into medium size pieces.
  • Cut the capsicum into round slices. Chop the tomatoes.
  • Take the thick saucepan, grease with little oil.
  • Arrange few Potato slices in a bottom layer; then mutton pieces, then top with onion, capsicum, tomato pieces. 
  • Again do the same process with remaining potatoes, mutton and other vegetables.
  • Sprinkle salt and pepper in each layer.
  • Top with bay leaves, coriander leaves and pour one litre water.
  • Cook in high flame till it starts boiling then cook in low flame for 21/2 hours.
  • Check occasionally.


Pork fillet - 225 gms
Light soy sauce- 1 tbsp
Light brown sugar - 1 tsp
Chinese rice wine or dry sherry - 1 tsp
Corn flour paste -2 tsp
Mangetouts - 115 gms
White mushroom - 115 gms
Carrot - 1
Spring onion- 1
Vegetable oil -4 tbsp
Salt - 1 tsp
Stock (optional)
Sesame oil -  few drops


  • Cut the pork into thin slices, each about the size of a postage stamp.
  • Marinate with about 1 tsp of the soy sauce, sugar, rice wine or sherry and cornflour paste.
  • Top and tail mangetouts.
  • Thinly slice the mushrooms.
  • Cut the carrot into pieces roughly the same size as the pork and cut the spring onion into short sections.
  • Heat the oil in a preheated wok and stir fry the pork for about one minute or until its colour changes.
  • Remove with slotted spoon and keep warm while you cook the vegetables.
  • Add the vegetables to the wok and stir fry for about 2 minutes.
  • Add the salt and partly cooked pork, and a little stock or water if necessary.
  • Continue cooking and stirring for about one minute, then add the remaining soy sauce and blend well.
  • Sprinkle with sesame oil and serve.


Maida -220 gms
Sugar - 160 gms
Oil - 140 ml
Thick curd - 100 gms
Baking powder -1 1/4 tsp
Strawberry sauce - 3 tbsp

For the topping:
Fresh cream - 200 ml
Icing sugar - 2-3 tsp
Strawberry essence - 3 drops
Fresh strawberries


  • Sift the maida and baking powder.
  • Grind the sugar in a mixer.
  • Add the oil and the curd and blend in the mixer again to obtain a very smooth batter.
  • Remove this batter into a mixing bowl.
  • Add the strawberry sauce and blend well.
  • Slowly mix in the maida a little at a time so that the maida blends well into the batter.
  • grease a baking dish and pour the mixture.
  • Bake the cake at 180 degrees C for 35 minutes in preheated oven.
  • Remove when needle pierced in the center comes out clean.
  • Allow the cake to cool completely.
To prepare the topping:
  •  whip the cream till small peaks form.Mix in the icing sugar and essence.
  • Cover the cake with icing.
  • To smoothen the top, drop the knife in water, run it over the icing.
  • Leave the cake in the fridge for icing to become firm.
  • Decorate with pieces of strawberries  and serve.


Cabbage purple and white - 2 cups
Few salad leaves or lettuce
Oil - 1/2 tsp

For Dressing:
Water - 1/3 cup
Brown sugar - 2 tbsp
Corn flour - 1 tsp
Paprika -  1 tsp
Garlic - 1/2 tsp (chopped)
Mint leaves - few
Soya sauce- 1/2 tsp
Vinegar - 1 tsp
Pepper - 1/8 tsp
Sesame seeds - 1 tbsp
Salt to taste


  •  Mix together all the dressing ingredients and cook till thick,
  • Add the chopped cabbage in the hot dressing and mix well.
  • Add the salad leaves when it is cool.
  • Mix well and serve chilled.


Boneless chicken - 400 gms
Coriander leaves - 5 tbsp (chopped)
Mint leaves - 2 tbsp
Baby corn - 150 gms
Green chillies - 2
Garlic cloves -4
Ginger - 1" piece
Coriander powder - 2 tsp
Cumin powder - 2 tsp
Anardana powder - 1 tsp
Salt to taste
Oil - 4 tbsp


  •  Grind together mint, coriander, green chillies, ginger and garlic into a fine paste.
  • Place the chicken in a nonstick pan; marinate chicken pieces with ground paste, salt and 3 tbsp of oil for one hour.
  • Heat the pan and cover it with a lid.
  • Cook in low flame till the chicken is half tender. 
  • Mix in the baby corn,spices and cover with a lid once again.
  • Cook till the pieces are tender.
  • Add the remaining oil and stir fry for a further 3-4 minutes.
  • Serve with garlic bread or naan.

October 19, 2016


                             రవ్వ లడ్డు 

కావలిసిన వస్తువులు:
బొంబాయి రవ్వ - 1 కప్ 
పంచదార పొడి - 2/3 కప్ 
జీడిపప్పు ముక్కలు -  1 tbsp 
కిస్మిస్ - 1 tsp 
నెయ్యి- 2-3 tbsp 
వేడి పాలు 


  • జీడిపప్పు, కిస్మిస్ నేతిలో వేయించి పక్కన పెట్టుకోవాలి. 
  • ఒక చెంచా నేతిలో రవ్వ దోరగా వేయుంచుకోవాలి. 
  • వేగిన తరువాత దించి అందులో పంచదార పొడి, కరిగిన నెయ్యి, జీడిపప్పు, కిస్మిస్ వేసి బాగా కలుపుకోవాలి. 
  • అవసరం అయితే కొద్దిగా వేడి పాలు చల్లి లడ్డులు చేసుకోవాలి. 
  • ఇవి ఎప్పుడు కావాలంటే అప్పుడు ఈజీగా చేసుకోవచ్చు


                     చింతకాయ రొయ్యల కూర 

కావలిసిన వస్తువులు:
రొయ్యలు- 500 గ్రా 
లేత చింతకాయలు - 200 గ్రా 
ఉల్లిపాయలు - 4
పచ్చిమిర్చి - 10
పసుపు- 1/2 tsp 
కారం - 2 tsp 
నూనె - 4 tbsp 


  • రొయ్యలు వొలిచి కడిగి  పసుపు, ఉప్పు చల్లి పక్కన పెట్టుకోవాలి. 
  • చింతకాయలు మెత్తగా తొక్కుకోవాలి. అప్పుడు గింజలు తీసివేయాలి. 
  • ఉల్లిపాయలు, పచ్చిమిర్చి సన్నగా కోసి పక్కన పెట్టుకోవాలి. 
  • బాణలిలో నూనె వేడి చేసి రొయ్యలు 2-3 ని లు వేయుంచుకోవాలి. అందులో ఉల్లిపాయలు, పచ్చిమిర్చి ముక్కలు, చింతకాయ ముద్దా వేసి కొద్దిసేపు వేగనివ్వాలి. 
  • వేగిన తరువాత ఉప్పు, పసుపు, కారం, ఒక కప్ నీళ్లు పోసి ఇగిరిన తరువాత దించుకోవాలి. 


Prawns - 500 gms
Raw tamarind - 200 gms
Green chillies - 10
Onions - 4
Turmeric - 1/2 tsp
Chilli powder - 2 tsp
Salt to taste
Oil - 4 tbsp


  • Clean and wash the prawns. Sprinkle salt and turmeric and keep aside.
  • Wash and grind the tamarinds to paste. While grind remove the seeds and pith.
  • Finely chop onions and green chillies.
  • Heat the oil in kadai, add prawns and fry for 2-3 minutes.
  • Then add chopped onion, green chillies, tamarind paste. Mix and fry for few minutes.
  • Add salt, turmeric, chilli powder and one cup of water.
  • Close the lid and cook in low flame until done.

October 14, 2016


Bombai rawa - 1 cup
Powdered sugar - 2/3 cup
Cashew nuts - 1 tbsp (chopped)
Kishmish - 1 tsp
Ghee - 2- 3 tbsp
Hot milk - as required


  • Fry cashew nuts and kishmish in ghee and keep aside.
  • Heat 1 tbsp of ghee and fry rawa until light reddish.
  • Remove and add sugar powder, melted ghee, cashew, kishmish and mix well.
  • Add little milk to bind the mixture.
  • Make laddus and store in airtight container.

October 13, 2016


Watermelon- 1 medium
Raspberry jelly or watermelon jelly - 2 pkt 
Hot water - as per instructions of jelly packet (250 ml per packet)
Watermelon juice -250 ml
Vodka -100 ml


  • Cut the watermelon into half, take one half and scoop out the pulp.
  • Use the pulp for making juice; strain and keep aside.
  • Empty powders from jelly packets and put them in a bowl.
  • Boil the water until hot and pour over the jelly powder. Stir well until it completely dissolved.
  • Add water melon juice and vodka and stir well.
  • Pour this mixture in hollowed watermelon; refrigerate overnight until set.
  • Cut into slices carefully and serve immediately.
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