November 30, 2016


Shelled scallops - 8-12
Butter - 3 tbsp
Fresh root ginger - 1" finely chopped
Spring onions - 1 bunch  (diagonally sliced)
White vermouth - 4 tbsp
Creme Fraiche - 250 ml
Salt and ground black pepper
Fresh parsley -chopped


  • Remove the tough muscle opposite the coral on each scallop. 
  • Separate the coral and cut the white part of the scallop in half horizontally.
  • Melt the butter in a frying pan. Add the scallops, including the corals, and saute for about 2 minutes until lightly browned.
  • Take care not to overcook the scallops as this will toughen them.
  • Lift out the scallops with a slotted spoon and transferred to a warmed serving dish. Keep hot.
  • Add the ginger and spring onions to the pan and stir-fry for 2 minutes.
  • Pour in the vermouth and allow to bubble until it has almost evaporated.
  • Stir in the creme fraiche and cook for a few minutes until thickened. Season.
  • Pour the sauce over scallops, garnish and serve.


Rice vinegar - 1/2 cup
Light soy sauce - 2 tbsp
Dashi - 1/2 cup


  • Blend the vinegar and soy sauce together and dilute to taste with the dashi.
  • If placed in an airtight container this dressing will keep almost indefinitely in the refrigerator.

November 29, 2016


Chicken drumsticks - 8
Ground ginger - 2 tsp
Salt and pepper
Corn flour - 2 tbsp
Water - 2 tbsp
Vinegar - 5 tbsp
Soy sauce - 2 tsp
Brown sugar - 4 tbsp
Chicken stock - 300 ml
Pineapple chunks -300 gms (1 can)
Tomatoes - 4 (skinned and quartered)
Red pepper - 1 (cored, seeded and sliced)


  •  Rub the chicken drumsticks with the ginger, salt and pepper.
  • Place under a preheated grill and cook until golden on all sides. Transfer to a casserole.
  • Blend the cornflour with the water in a saucepan and add the vinegar, soy sauce, sugar and stock.
  • bring to the boil, stirring, and simmer until thickened.
  • Add the pineapple with its syrup, the tomatoes and red pepper and stir well.
  • Pour over the chicken in the casserole.
  • Cover and cook in a preheated moderate oven for about 30 minutes or until the chickken is cooked through and tender.

November 28, 2016


Milk - 1 litre
Castor sugar - 85 gms
Pistachio - 1 tbsp (finely shredded)
Almonds - 1 tbsp (finely shredded)
Kewra essence - 4 drops


  • Boil the milk in a deep and heavy saucepan over quick fire.
  • Stir continuously, keeping the cream and the skin of the milk towards the sides of the pan.
  • Boi till three quarters of the milk dries up; add castor sugar and stir till it is fully dissolved.
  • Remove from the fire, cold, and scrape the cream from the sides.
  • Add kewra essence.
  • Pour the rabri into a glass dish, spread the skin scraped from the sides over its top and sprinkle almonds and pistachios over it.
  • Serve chilled.


Pomfret - 1 (600-700 gms approx)
Salt. chilli powder, lemon juice for rubbing over and inside the fish
Mustard oil for frying

For Stuffing:
Butter/ Ghee - 2 tbsp
Large spring onion - 1
Green chillies -2
Shelled peas or mashed potatoes- 60 gms
Salt -1 tsp
Chilli powder - 1/4 tsp
Mint leaves - 1 tbsp
Coriander leaves - 1 tbsp
Almonds - 2 tsp
Sultanas - 2 tsp
Lime juice - 1 tbsp
Lemon rind - 1
Egg - 1
Garam masala - 1/4 tsp
Ginger juice - 1 tsp


  • Clean the fish, remove the eyes, trim the tail and the fins, but leave the head.
  • Wash, dry and rub lime juice, sat and chilli powder over the surface and inside the fish. Leave for some time.
  • In the meantime heat the ghee, fry the almonds and the sultanas and keep them separate.
  • Fry the onions lightly in the same ghee, add peas or mashed potatoes, salt, chilli powder and garam masala. Remove from the fire and cool; add lime juice, ginger juice, beaten whole egg, fried almonds, sultanas, finely cut green chillies and chopped mint and coriander leaves. Mix well.
  • Stuff this mixture inside the fish and tie lightly, using a few turns of cotton thread.
  • Fry in the smoking hot mustard oil till it becomes crisp.
  • Remove the thread and serve whole with tomato sauce.

November 25, 2016


Cauliflower - 1 medium
Mutton - 250 gms
Onions -2
Green chillies - 4
Ginger & garlic paste - 1 tbsp
Cloves -4
Cinnamon - 2 pieces
Poppy seeds - 2 tsp
Coriander seeds - 2 tsp
Coconut - 2 tbsp (grated)
Lemon -1
Salt to taste
Turmeric- 1/2 tsp
Chilli powder - 2 tsp
Oil - 50 gms
Coriander leaves


  • Cut the cauliflower into florets. Finely chop onions.
  • Wash and cut the mutton into pieces. Marinate pieces with ginger garlic paste, lemon juice, turmeric and little salt.
  • Grind cloves, cinnamon, poppy seeds, coriander seeds and coconut into powder.
  • Heat the oil in pan, add chopped onion, green chillies and saute till onions are light brown.
  • Add mutton pieces; stir fry for 5 minutes then add water to cook.
  • Close the lid and cook until the mutton is almost tender.
  • Then add cauliflower, chilli powder, salt, ground masala and cook again till the florets and mutton is tender.
  • Lastly add coriander leaves.


Fish - 500 gms
Sesame seeds- 20 gms
Cumin seeds -  2 tsp
Coriander seeds - 2 tsp
Dry coconut - 1/2
Onions - 250 gms
Tamarind - small lemon  size
Oil - 1/4 cup
red chillies - 3
Asafoetida - pinch
Coriander leaves - small bunch
Salt to taste
Turmeric -1/2 tsp
Chilli powder - 1 tsp


  •  Clean and cut the fish into pieces.
  • Dry roast coriander seeds, cumin seeds, sesame seeds, coconut and chopped onion.
  • Cool and grind to make paste.
  • Soak the tamarind and extract thick juice.
  • Heat the oil, add red chillies, asafoetida and curry leaves.Fry for awhile.
  • Add ground paste, chilli powder, turmeric and salt.Fry for 2-3 minutes.
  • Add fish pieces and tamarind juice; cook in low flame till the pieces are well cooked.
  • Lastly add coriander leaves and switch off the flame.


Pork sausage - 500 gms
Small onion 1 (grated)
Fresh breadcrumbs - 50 gm
Egg -1
Salt and pepper

Leeks - 1 (thickly sliced)
Butter - 25 gms
Plain flour - 25 gms
Milk - 300 ml
Homemade mustard - 1/2 tsp
Cheddar cheese - 75 gms

  •  Mix together the sausage meat, onion, breadcrumbs, beaten egg and salt and pepper to taste.
  • Press over the bottom and up the sides of an 18 cm/7" quiche or flan pan.
  • Cook in preheated moderately hot oven 200 C for 25- 30 minutes or until well browned and cooked through.
  • Meanwhile cook the leeks in boiling salted water until tender. drain well.
  • Melt the butter in a clean saucepan; stir in the flour and cook for one minute, then gradually stir in the milk.
  • Bring to the boil, stirring, and simmer until thickened.
  • Stir in the mustard, two thirds of the cheese and salt and pepper to taste.
  • Fold in the leeks.
  • Pour the filling into the sausage meat case.
  • Sprinkle the remaining cheese over the top. Return to the oven and cook for a further 10 minutes or until the cheese has melted and the top is lightly browned.


Potatoes - 1.5 kg
Baking powder - 2 tsp
Salt - 1 tsp
Grated nutmeg - 1/2 tsp
Semolina - 50 gms
Plain flour - 75 gms'
Eggs - 2
Fresh mixed herbs - 2 tbsp
Small onion - 1 (chopped)
Oil - 2 tbsp
Bread slices -2 (crushed and sliced)

  •  Cook the potatoes in boiling water until tender.
  • Drain well, then sieve or put through a food processor until very smooth. Cool.
  • Add the baking powder, salt, nutmeg, semolina, flour, eggs, herbs and onion to the potatoes and knead to make a smooth dough.
  • Heat the oil in a frying pan. Add the bread slice and fry until browned and crisp. Drain on kitchen paper towels.
  • Using floured hands, shape the potato dough into round dumplings about the size of your list.
  • Press a few of the fried bread dice into the centre of each dumpling.
  • Cook in boiling salted water for 12-15 minutes or until puffed up and cooked through.
  • Drain and serve hot.

November 24, 2016


Chicken mince - 500 gm
Sake - 4 tbsp
Large eggs - 2
Sugar -1 tbsp
Dark soy sauce - 2 tbsp
Light soy sauce - 1 tbsp
Fresh ginger root - 5 cm
Toasted sesame seeds - 2  tsp
Egg yolk - 1 extra


  • Place half the chicken mince in a heavy based fry pan.
  •  Pour the sake over and place over a medium heat, stirring all the time. 
  • Cook for 2-3 minutes until the chicken turns a whitish colour.
  • Turn into a sieve to drain and cool.
  • Place the remaining mince in a large bow. Add the beaten eggs, sugar, dark and light soy sauce and thoroughly mix until well combined.
  • Mix in the precooked meat.
  • Peel and grate the ginger and add to the chicken mixture. Mix all ingredients well.
  • Line a 20cm oblong cake tin with oiled aluminium foil so that the foil hangs over each end by about 10 cm.
  • Spread the chicken mixture evenly in the tin.
  • Place in the oven in a larger tin which has been filled with boiling water to come halfway up the cake tin's sides.
  • Bake for 45 minutes at 180 degrees C or until the centre of the loaf is firm.
  • Remove from the oven and glaze with beaten egg yolk, then sprinkle with sesame seeds.
  • Lift the oaf from the tin using the overhanging foil.
  • Place on a chopping board and cut into bite-sized pieces.
  • Remove from the foil and serve immediately.


Quaker oats - 3 tbsp (roasted and powdered)
Broccoli florets - 1 cup
Garlic cloves - 4-5 (minced)
Water - 3 cups
Skimmed milk - 1/2 cup
Onion - 1(chopped)
Frozen/ freshly steamed sweet corn - 3 tbsp
Salt and pepper to taste
Oil -1/2 tsp


  • Blanch broccoli, strain and reserve water. Keep few aside and puree the rest.
  • Heat the oil and saute garlic and onion.
  • Add puree, blanched florets and reserved water.
  • Add milk, sweet corn, salt, pepper and oats dissolved in 1/2 cup of water.
  • Simmer for 5 minutes and serve hot.


Sour curd - 3 cups
Gram flour - 1 1/2 tbsp
Turmeric- 1/4 tsp
Green chillies- 2
Mustard  - 1/2 tsp
Coriander leaves - 1/2 bunch
Ghee- 1 tsp
Curry leaves - few
Salt to taste


  • Beat curd with turmeric and gram flour. Add 2-3 cups of water to it.
  • Heat ghee in a pan,a dd chopped green chillies, mustard and curry leaves.
  • Pour the curd mixture into it. Keep stirring till the mixture comes to a boil.
  • Don't let it boil, remove from fire.
  • Add salt, only when the kadhi is cooled down.
  • Garnish with chopped coriander leaves.

November 23, 2016


Sifted all purpose flour - 3/4 cup
Baking powder - 1/8 tsp
Confectioners' sugar - 1/2 cup
Salt- 1/4 tsp
Cinnamon powder - 1/8 tsp
clove powder - 1/8 tsp
Nutmeg powder - 1/8 tsp
Filberts - 1/2 cup (grated)
Grated lemon peel - 1 tsp
Butter - 6 tbsp (chilled)


  • Sift flour, baking powder, sugar, salt and spices together; mix in the filberts and lemon peel.
  • Cut in butter until mixture becomes a soft dough.
  • Cut off small pieces of dough and press into lightly greased fancy 1 1/4"* 1 1/4" cookie forms, or half fill lightly greased sandbakelser molds with dough. Set molds on a cookie sheet.
  • Bake at 375 F for 10 minutes.
  • Cool about 2 minutes on wire rack. With the point of knife, loosen cookies from molds; invert onto racks.
  • Sift vanilla confectioners' sugar over cookies. 


Raw and hard mangoes - 1 kg
Jaggery - 1 1/2 kg (grated)
White til - 50 gms
Red chilli powder - 2 tbsp or to taste
Salt - 3 tbsp
Black salt - 1/2 tsp
Asafoetida - 1/4 tsp
Cumin powder - 1/2 tsp


  •  Wash  and wipe mangoes. Peel and cut into small cubes.
  • Roast the til seeds. Now mix all the ingredients. Shake well.
  • Put in a steel pan; cover with clean and thin cloth and put in the sunlight for 6-7 days or till the mixture thickens. Stir every day,
  • Put the red hot katki gaur kerry in bottle and cover tightly.
  • Serve with blakhri or puri or paratha.


Fish - 200 gms
Onions -2
Ginger  -1" piece
Dry red chillies- 2
Salt -1/2 tsp
Oil -2 tbsp


  •  Wash the fish, dry it and rub salt on it. Keep it aside for sometime.
  • Brush some oil on both sides of the fish and place it on the tray in the oven,
  • Brown it turning it over time to time.
  • Heat 2 tsp of oil in a frying pan. Add chopped onion, dry red chillies and salt. Saute for awhile. 
  • Add the fish and mix gently.
  • Serve hot.


Kokums - 6 (cleaned, washed and soaked)
Tamarind - 25 gms (soaked)
Jaggery or sugar - 200 gms (dissolved in sugar)
Fresh coconut - 2 tbsp (grated)
Rose essence - few drops
Chilled water - 6 glasses

For Garnishing:
Fresh fruits


  •  Mix and mash kokums, tamarind and jaggery or sugar.
  • Strain and mix in chilled water.Keep in the fridge.
  • Before serving,add rose essence.
  • Fill in glasses; add some crushed ice and sprinkle grated coconut and garnish with fresh fruit.


Fresh chhena - 250 gms
Sugar - 150 gms
Saffron - 1/4 tsp
Rose water - 1 tsp

For garnishing:
Green pistachios - 1 tsp (chopped)


  • Soak and dissolve saffron in little water and set aside.
  • Mix drained chhena with sugar. Mash with palm till it is smooth.
  • Spread the chhena mixture on a deep metallic square disc.
  • Steam this for 8-10 minutes. Remove and let it cool.
  • Sprinkle saffron liquid and rose water and decorate with chopped pistachios.
  • Keep in the fridge.
  • Before serving, cut into desired shape and size.


Macaroni - 1 cup (boiled)
cabbage - 1/4 cup (shredded)
Tomato ketchup - 2 tbsp
Salt to taste
Red chilli powder- 1/4 tsp
Vinegar - 1/2 tsp
Sugar - 1 tsp
Coriander leaves - 2 tsp


  •  in a bowl, mix all the ingredients with macaroni.
  • Serve cold.

November 22, 2016


Eggs - 6
Butter - 5 tbsp
Potatoes - 2 (medium, boiled and sliced)
Small turnip - 1 (peeled and sliced)
Mushrooms - 10 (sliced)
Green peas - 1/2 cup (boiled)
Beetroot 1 (boiled and sliced)
parsley -1 tbsp
Cheddar cheese - 3 tbsp (grated)
Salt and pepper to taste


  • Melt the butter in a pan and add the turnip. Cook for 6-7 minutes till it softens.
  • Add the other vegetables and cook on moderate heat for 5 minutes.
  • Beat the eggs thoroughly, add the parsley, salt and pepper. Mix well.
  • Pour over vegetables and mix well.
  • Sprinkle the grated cheese, lower the heat, cover the pan, and allow the eggs to set.
  • When the omelette is brown from the underside slide  it into a dish and serve immediately.
  • This is a thick, firm omelette and can be cut into wedges.


Maida - 1 cup
All spice powder - 1/2 tsp
Brown sugar - 1/3 cup
Prunes - 1/4 cup (chopped)
Margarine or butter - 80 gms (melted)

egg - 1 (lightly beaten)
Apple puree - 140 gms


  • Preheat oven to a moderate 180 C.
  • Brush muffin tins with oil. Sift flour and spice into a medium mixing bowl.
  • Add sugar and chopped prunes. Make a well in the centre.
  • Add combined margarine, egg and apple puree.
  • Using a metal spoon, stir until the mixture is smooth.
  • Place the mixture in muffin tins.
  • Bake for about 15-20 minutes or until it is lightly golden.
  • Cool and serve.

November 21, 2016


Bananas - 4
Eggs -3
flour - 1 tbsp
Pinch of salt
Milk -5 tbsp
Sugar - 3 tbsp
Vanilla essence - 1 tsp
Butter - 2 tbsp
Powdered sugar -25 gms


  •  Boil the milk with sugar. Add vanilla essence and cool.
  • Sift the flour with the salt and add it to the sweetened milk and boil the mixture for 2 minutes, stirring all the time.
  • Remove from heat and add banana pulp, 2 egg yolks and 1 1/2 tbsp butter.
  • Fold in 3 stiffly whisked egg whites,.
  • Pour the mixture into a buttered souffle mould coated with powdered sugar.
  • Place  inside the oven at 200 C for 30 minutes.
  • Remove from the oven and cool.
  • Decorate and serve with fresh bananas and cream.


Fish (surmai, pomfret or any other fish) - 500 gms
Curd - 200 gms
Onions -2
Tomatoes -2
Green Chillies - 2-3
Garlic pods - 2
Ginger - 1/4"
Eggs - 4
Worcestershire sauce- 2 tsp
Tomato puree - 2 tbsp
Cumin powder -1 tsp
Chilli powder -1 tsp
Oil -6 tbsp


  • Clean and cut the fish into medium sized pieces.
  • Cut the onion into thin slices. Chop the tomatoes, ginger, garlic and chillies into small pieces.
  • Heat the oil in a pan and fry the onions, ginger, garlic and green chillies till the onions are light golden brown.
  • Add the cumin and chilli powder and cook for another minute. Lower the flame and add the fish pieces.
  • Cook turning the fish pp.
  • Add the tomato puree and continue to cook the fish for another 6-7 minutes covering with a lid.
  • Put off the flame and allow the fish to cool.
  • Whip the curd together with the worcestershire sauce. Beat the eggs and mix into the curd.
  • Place the fish once again on a very low flame and stir in egg -curd mixture.
  • Cook only for a minute or so, do not boil otherwise the egg might curdle.
  • Serve at once.


 Fresh ground coffee - 75 gms
Sugar - 75 gms
Boiling water - 675 ml
Double cream


  • Put the coffee and sugar into a well warmed jug and pour on the boiling water, stir and cover.
  • Leave to stand until quite cold. Strain through fine muslin.
  • Pour into the freezing tray and put into the ice-making compartment.
  • Freeze at the normal refrigerator setting, without stirring, until a fairly solid mush.
  • This will take from 1-2 hours.
  • Serve topped with whipped cream.


Onions -2
Tomatoes - 2
Green chillies -3-4
Ginger garlic paste -1 tsp
Kabuli chana - 100 gms 
Chana masala - 2 tbsp
Chilli powder - 1 tsp
Amchoor powder -1/2 tsp
Salt to taste
Turmeric - 1/4 tsp
Cumin seeds - 1/4 tsp
Coriander leaves
Oil/butter - 1 tbsp


  • Soak chana overnight and pressure cook until tender. Drain and keep aside.
  • Heat the oil or butter, add cumin seeds and allow to splutter.
  • Add chopped onion, green chillies and saute till onions are translucent.
  • Add chopped tomatoes, salt and turmeric. Cook for 3-4 minutes.
  • Add chilli powder, amchoor, chana masala; mix well and add water to cook.
  • Add boiled chana and cook another 5 minutes until the gravy is thick.
  • Garnish with coriander leaves.
  • Serve with chapati or poori or paratha 


Butter - 1 1/4 cup
Sugar - 2/3 cup
Egg yolks - 3
Grated almonds - 1/4 cup
All purpose flour - 2 1/2 cups (sifted)


  • Cream butter; add sugar gradually, beating until fluffy.
  • Add egg yolks, one at a time, beating thoroughly after each addition.
  • Stir in almonds. Add flour in fourths, mixing until blended after each addition.
  • Fill a cookie press with dough and form cookies of varied shapes directly onto ungreased cookie sheets.
  • Bake at 375 F for 8-10 minutes.

November 20, 2016


Cauliflower - 1 medium head
Water - 1/4 cup
Mayonnaise or salad dressing - 1/2 cup
Onion - 1 tsp (finely chopped)
Prepared mustard - 1 tsp
Salt -1/4 tsp
Shredded cheddar cheese -1 /2 cup


  • Place cauliflower and water in 11 /2 quart glass casserole. Cover with glass lid.
  • Microwave 9 minutes on high. Drain.
  • Combine mayonnaise, onion, mustard and salt in small mixing bowl. Spoon mustard sauce on top of cauliflower. Sprinkle with cheese.
  • Microwave 1 1/2-3 minutes on med. high (roast), to heat topping and melt cheese.
  • Let stand 2 minutes before serving.


All purpose flour - 2 1/4 cups (sifted)
Sugar - 1 cup
Butter - 1 cup
Cream - 1/2 cup
Vanilla extract - 1/4 tsp
Lemon extract - 1/8 tsp


  • Sift flour and powdered sugar together; cut butter until particles are the size of rice kernels.
  • Combine cream and extracts; add gradually to flour mixture, mixing with a fork until well blended.
  • Chill dough until easy to handles.
  • Shape into two 1 1/2" rolls. Wrap and chill overnight.
  • Cut each roll into 1/8 or /4 " slices.
  • Transfer slices to ungreased cookie sheets.
  • Bake at 350 F for 9-12 minutes.


Lean pork - 500 gms (finely chopped)
Shallots- 2 (finely chopped)
Corn flour - 2 tsp
Water - 2 tbsp
Grated orange rind - 1
Green ginger - 1 piece (finely chopped)
Pinch of salt


  • Blend cornflour with water and add to other ingredients.
  • Form into walnut size balls.
  • Heat the oil and deep fry the balls few at a time till golden.
  • Drain on kitchen paper.


Tender brinjals - 250 gms
Onions - 2
Red chilli powder - 2 tsp
Garlic pod - 1
Cumin seeds - 1 tsp
Turmeric - 1/2 tsp
Salt to taste
Oil - 2-3 tbsp


  • Wash and split brinjals into four. Heat 2 tbsp of oil, add brinjals and fry until they are tender. Keep aside to cool.
  • Grind chopped onion, garlic, cumin, chilli powder, salt , turmeric into coarse paste.
  • Stuff the paste into brinjals.
  • Heat the pan,add remaining oil, arrange the brinjals carefully, add remaining paste if andy fry for 3-4 minutes.
  • Add one cup of water and close the lid.
  • Cook in low flame for 5 minutes.
  • Serve with rice.

వంకాయ ఉల్లికారం 

కావలిసిన వస్తువులు:
వంకాయలు - 250 గ్రా 
ఉల్లిపాయలు - 2
వెల్లులి పాయ - 1
కారం - 2 tsp 
జీలకర్ర - 1 tsp 
పసుపు - 1/2 tsp 
నూనె -2-3 tbsp 

  • వంకాయలు కడిగి కాయను నాలుగు చీలికలు పెట్టి గుత్తులుగా ఉంచి 2 tbsp నూనెలో మగ్గనివ్వాలి. మగ్గిన తరువాత తీసి పక్కనే పెట్టి చల్లారనివ్వాలి. 
  • ఉల్లిపాయ ముక్కలు, వెల్లులి, కారం, జీలకర్ర, పసుపు, ఉప్పు, అన్ని కలిపి కొద్దిగా బరకగా రుబ్బుకోవాలి. 
  • దీనిని వంకాయలో కూర్చి అన్ని పక్కన పెట్టుకోవాలి. 
  • బాణలిలో నూనె వేడి చేసి వంకాయలు, మిగిలిన గుజ్జు వేసి కొద్దిగా వేగిన తరువాత నీళ్లు పోసి మూత పెట్టి మగ్గనివ్వాలి. 

November 18, 2016


Dry mustard -45 gms
Spiced vinegar -30 ml
Sugar – 1 tsp
Oil- 1 tbsp

  • Combine dry ingredients in a cup or small mustard pot; smooth out lumps.
  • Stir in vinegar; beat in the oil with a spoon.
  • Keep covered.


Gherkins - 250 gms
Onions - 2
Tomatoes - 100 gms
Dry coconut - 1 tbsp
Curd - 2 tbsp
Ginger garlic paste- 1 tsp
Coriander- cumin powder - 2 tsp
Garam masala - 1/2 tsp
Turmeric - 1/2 tsp
Red chilli powder - 1 tsp
Salt to taste
Oil - 2-3 tbsp
Cumin seeds - 1/4 tsp
Coriander leaves


  • Wash and slit gherkins into four.
  • Heat 2 tbsp of oil; fry the gherkins in medium flame until almost tender. Remove and keep aside.
  • Grind chopped onions, tomatoes, coconut, ginger garlic paste to make smooth paste.
  • Heat the oil in kadai, add ground paste, turmeric, salt, chilli powder, coriander- cumin powder; saute for 3-4 minutes.
  • Add one cup of water; cook till oil floats. 
  • Add gherkins, garam masala and one cup of water and close the lid.
  • Cook until the gravy thick.
  • Garnish with coriander leaves.

దొండకాయ టమాటో మసాలా 

కావలిసిన వస్తువులు:
దొండకాయలు - 250 గ్రా 
ఉల్లిపాయలు - 2
టమాటో - 100 గ్రా 
ఎండు కొబ్బరి - 1 tbsp 
పెరుగు - 2 tbsp 
అల్లం వెల్లులి ముద్ద  - 1 tsp 
ధనియాలు - జీలకర్ర పొడి - 2 tsp 
గరం మసాలా - 1/2 tsp 
పసుపు - 1/2 tsp 
కారం - 1 tsp 
జీలకర్ర - 1/2 tsp 
నూనె - 2-3 tbsp 

  • దొండకాయలు కడిగి నాలుగు వాలికలుగా కోసి 2 చెంచాల నూనెలో మగ్గనివ్వాలి. 
  • ఉల్లిపాయలు, టమాటో, అల్లం \వెల్లులి, కొబ్బరి, పెరుగు కలిపి మెత్తగా రుబ్బుకోవాలి. 
  • బాణలి లో నూనె వేడి చేసి జీలకర్ర వేయుంచుకోవాలి. అందులో రుబ్బిన ముద్ద  వేసి కొద్దిగా వేగిన తరువాత  పసుపు, ఉప్పు, కారం, ధనియాలు -జీలకర్ర పొడి, నీళ్లు పోసి పచ్చి వాసన పొయ్యేవరకు ఉడికించాలి. 
  • దొండకాయలు,మసాలా, కొద్దిగా నీళ్లు పోసి దగ్గర పడినాక దించుకోవాలి. 
  • కొత్తిమీర జల్లి వడ్డించుకోవాలి. 


Mayonnaise – 250 ml
Olives, pickles, capers, parsley, onion – 60 ml
Few drops of lemon juice

  • Combine all the ingredients.
  • If the sauce is to be served hot, substitute cooked salad dressing for mayonnaise.

November 17, 2016


Butter – 115 gms
Light soft brown sugar -200 gms
Pineapple rings -400 gm can
Self raising flour – 175 gms
Baking powder – ½ tsp
Salt – ½ tsp
Sunflower oil – 75 ml
Eggs – 3
Vanilla essence – 1 tsp
Yellow food coloring
Maraschino cherries

  • In baking dish, place brown sugar and butter.
  • Cook on high for 3-5 minutes, until butter melts; stirring twice.
  • In sugar mixture, arrange pineapple. Place one cherry in each ring and extra cherries between.
  • In large mixing bowl, combine flour, baking powder and salt.
  • In medium mixing bowl, beat oil and eggs; stir in vanilla and 1-2 drops coloring. Add oil mixture to flour mixture; beat for 30 seconds.
  • Over fruit arrangement in baking dish, carefully pour batter; smooth surface.
  • Elevate baking dish on trivet or rack.
  • Cook cake on high for 10-12 minutes, until centre springs back when lightly touched with finger, rotating dish halfway through cooking.
  • Allow cake to stand in dish on heatproof surface for 10 minutes.


Cottage cheese – 200 gms
Butter – 50 gms
Anchovy fillets – 2-3
Gherkin - 1 tbsp
Chives – 1 tbsp
Mustard- 1 tsp
Lettuce leaves

  • Sieve the cheese and beat a little at a time into the well creamed butter.
  • Drain and finely chop the anchovies.
  • Finely chop the gherkins and chives.
  • Stir in the anchovies, gherkins, chives, mustard, salt and paprika.
  • Roll the cheese into small about the size of a walnut.
  • Arrange the cheese, lightly dusted with paprika, on crisp lettuce leaves.
  • Serve with buttered rye bread.


Cranberries – 250 gms
Large orange – 1
Large red apple – 1
Sugar – 175 gms

  • Wash and grind cranberries using a medium setting.
  • A large red apple, cored but unpeeled, may be ground with cranberries.
  • Squeeze juice from orange; remove seeds and white membrane; grind the pulp.
  • Combine cranberries, sugar and orange juice and pulp; refrigerate in a covered container.

This relish has many uses:
Serve with poultry or ham.

Set with gelatin.
Fold into sour cream for fruit salad dressing.


Soft roll or peeled small potato - 1
Fish stock - 100 ml
Garlic cloves - 2
Pimentos - 2 canned
Salt and pepper
Basil or savory
Tabasco or chilli powder
Oil - 2 tbsp


  • Soak the bread in the stock; squeeze it dry. (if potato is using, boil it in the stock.
  • Mash or blend the garlic, pimentos, and bread or potato with seasonings.
  • Beat the oil in a few drops at a time to give the consistency of soft butter.
  • Before serving, beat in enough stock, a little at a time, to thin to a pouring consistency.
  • This hot sauce is good with any fish. 


Egg wash is a glaze to brush on pastry or fruit bread.
Beat an egg with a little milk or water to thin it; spread thinly over pastry; sprinkle with salt or sugar.
Egg White beaten with a little water is often used to hold chopped nuts or other cake decorations in place.


Onion flakes - 25 gms
Bay leaf- 1
Oregano- 10 gms
Garlic powder - 10 gms
Chilli powder- 25-50 gms as per taste
Celery seeds - 25 gms
Pepper - 5 gms
Cumin seeds  - 25 gms
Salt - 50 gms


  • Crush all ingredients in a mortar or blender. 
  • Use in Mexican recipes, with ground beef, beans or chicken.


Whole Schnapper fish - 2 (1.5 kg each)
Sambal oelek - 2 tsp
Green ginger -1 piece (finely chopped)
Garlic cloves- 4 (finely chopped)
Onions - 2 (finely chopped)
Lemon juice 2 tbsp
Tomatoes- 4 (sliced)
Shallots - 8 (diagonally sliced )
Salt -1/2 tsp


  • Clean, prepare and salt fish and score through the thickest part.
  • Mix sambal oelek, ginger, garlic, onions, lemon juice and salt together.
  • Spread this mixture inside and out of the fish.
  • Arrange half the tomato slices and shallot piece on aluminium foil.
  • Place fish on top and top with remaining tomato slices and shallots.
  • Wrap securely in foil and cook over charcoal or in the oven at 175 C. Allow 30-40 minutes to cook.


Lettuce- 1 (cut into bite sized pieces)
White onion - 2 (fine rings)
Cucumber- 1 (peeled, halved, seeds removed and thinly sliced)
Bean curd- 4 squares (deep fried)
Eggs - 2 (hard cooked and quartered)
Tomatoes - 2 (cut into wedges)
Saratoga potatoes

Oil - 3 tbsp
Vinegar- 1 tbsp
Soy sauce- 2 tsp
Sesame oil - 1 tsp
Chilli sauce-1 tsp
Salt and pepper


  • Combine salad ingredients.
  • Combine dressing ingredients and toss through salad just before serving.
  • Sprinkle with crumbled saratoga potatoes.

November 16, 2016


Chicken - 1 kg (chopped into 8 pieces)
Coconut milk - 500 ml
Tamarind paste - 1 tbsp
Red chillies- 6
Salt to taste
Turmeric- 1/2 tsp
Cloves - 5
Cinnamon - 2"
Coriander seeds - 1 tbsp
Fenugreek seeds - 1/2 tsp
Mustard seeds - 1/2 tsp
Oil - 4 tbsp


  • Marinate the chicken with salt and turmeric for one hour. Set aside.
  • Grind together the chillies, cloves, cinnamon, coriander seeds, fenugreek and mustard seeds with enough water to form a paste.
  • Heat oil in pan; fry the paste for 4-5 minutes.
  • Add the chicken, tamarind paste and coconut milk.
  • Simmer for 40 minutes and serve hot.


Olive oil - 1 tbsp
Onion - 1 (chopped)
Spring onions - 2 (sliced)
Garlic clove - 1 (crushed)
Dried oregano - 1/2 tsp
Cumin powder - 1/2 tsp
Crushed tomatoes - 400 gms 
Double or whipping cream - 250 ml
Tabasco sauce to taste
Mild cheddar cheese - 115 gms (grated)
Fresh coriander leaves -1 tbsp
Tortilla chips - 175 gms
Coriander leaves to garnish


  • In a baking dish, place oil, onion, spring onions, garlic, oregano and cumin. Elevate dish on trivet or rack.
  • Cook onion mixture, covered, on high for 3 minutes, or until onion softens slightly, stirring halfway through cooking.
  • To onion mixture, add tomatoes, cream and tabasco sauce.
  • Cook on high for 7-8 minutes, until sauce thickens, stirring twice.
  • Meanwhile, in mixing bowl, toss grated cheese with coriander until well mixed.
  • Remove tomato sauce from oven. Pour half of sauce into jug; reserve.
  • Cover remaining tomato sauce in baking dish with half of tortilla chips and half of cheese mixture; pour over reserved tomato sauce. 
  • Add another layer of tortilla chips cheese mixture.
  • Cook on high for 4-5 minutes, until cheese melts and tomato sauce is bubbling, rotating dish halfway through cooking.
  • On heatproof surface, allow dish to stand for 5 minutes.
  • Garnish with coriander leaves before serving.

November 13, 2016


Water - 2 tbsp
White vinegar - 1/2 tsp
Egg - 1
Salt and pepper to taste
Parsley sprigs


  • Take one deep ramekin; break egg into ramekin.
  • In glass jug, heat water and vinegar on high for 45 seconds, or until boiling.
  • Meanwhile, with cocktail stick, pierce yolk of each egg to prevent bursting during cooking.
  • Over eggs, pour water carefully. Cover ramekin with microwave.
  • Cook eggs, covered, on medium for 45 seconds to one minute, until whites are opaque but not set.
  • Allow eggs to stand, loosely covered for one minute.
  • With slotted spoon remove eg from ramekin and drain over kitchen paper.
  • Transfer to serving dish; sprinkle with salt and pepper.
  • Garnish with parsley sprigs and serve immediately., pub-6783067284749878, DIRECT, f08c47fec0942fa0