December 31, 2016


Carrots - 250 gms
Moong dal - 2 tbsp (soaked for 30 minutes)
Fresh coconut - 1/4 cup (grated)
Green chilli paste - 1 tbsp
Salt to taste
Turmeric -1/4 tsp
Mustard seeds -  1/4 tsp
curry leaves - few
Oil - 1 tbsp
Coriander leaves- 1 tbsp


  • Peel and cut the carrots into small pieces.
  • Heat the oil in kadai, add mustard and curry leaves; allow them to crackle.
  • Add carrot pieces, chilli paste and stir fry for 3-4 minutes.
  • Then add soaked moong  dal, salt and turmeric.
  • cook in low flame until carrot and dal almost tender but not soft.
  • Add grated coconut; mix well and cook another 3-4 minutes.
  • Lastly add coriander leaves.

క్యారెట్ పెసర పప్పు కూర 

కావలిసిన వస్తువులు:
క్యారెట్ - 250 గ్రా 
పెసరపప్పు - 2 tbsp 
పచ్చి కొబ్బరి - 1/4 కప్ 
పచ్చిమిర్చి ముద్ద - 1 tbsp 
పసుపు - 1/4 tsp 
ఆవాలు  -1/4 tsp 
నూనె - 1 tbsp

  • క్యారెట్ చెక్కు తీసి చిన్న ముక్కలుగా కోసుకోవాలి. 
  • బాణలిలో నూనె వేడి చేసి ఆవాలు, కరివేపాకు వేగిన తరువాత క్యారెట్ ముక్కలు,పచ్చిమిర్చి వేసి 3-4 ని లు వేయుంచుకోవాలి. 
  • అందులో నానపెట్టిన పెసరపప్పు, పసుపు, ఉప్పు వేసి ముక్క మెత్తపడేవరకు  సన్నని సెగ మీద వేయుంచుకోవాలి. 
  • అందులో పచ్చి కొబ్బరి వేసి కలిపి మగ్గనిచ్చి దించుకోవాలి. 
  • చివరకి కొత్తిమీర వేసి వడ్డించుకోవాలి. 


Mixed green salad leaves - 150 gms
Seedless green and black grapes - 75 gms each
Halloumi cheese - 250 gms
Olive oil - 45 ml
Fresh young thyme leaves and basil sprigs, to garnish

For the dressing:
Olive oil - 4 tbsp
Lemon juice- 1 tbsp
Caster sugar - 1/2 tsp
Salt and ground black pepper 
Fresh thyme or dill leaves - 1 tbsp


  •  To make the dressing, whisk together the olive oil, lemon juice and sugar. Season with salt and pepper.
  • Stir int he thyme or dill and set aside.
  • Toss together the salad leaves and the green and black grapes, then transfer to a large serving plate.
  • Thinly slice the cheese. Heat the oil in a large frying pan. Add the cheese and fry briefly until it turns golden on the underside.
  • Turn the cheese with a slotted spoon and cook the other side.
  • Arrange the cheese over the salad.
  • Pour over the dressing and garnish with thyme and basil.

December 29, 2016


Rich shortcrust pastry - 175 gms
Butter - 25 gms
Flour - 25 gms
Milk - 150 ml
Salt and pepper
Cayenne pepper
Gruyere cheese - 75 gms (grated)
Eggs -2 (separated)
Parmesan cheese - 1 tbsp (grated)


  • Preheat the oven to 220 C.
  • Roll out the pastry dough and line a buttered 9" flan tin. Bake blind for 20 minutes.
  • Remove from the oven and set aside.
  • Reset the oven to 190 C.
  • Melt the butter in a saucepan. Stir in the flour to make a roux.
  • Draw the pan off the heat and gradually add the milk, stirring constantly.
  • Return the pan to the heat and bring the sauce to the boil, stirring, until very thick.
  • Season with salt, pepper and a pinch of cayenne.
  • Stir in the gruyere and remove the pan from the heat.
  • beat in the egg yolks and set aside until cool.
  • Beat the egg whites until stiff and fold them into the cheese mixture.
  • Pour the mixture into the pastry shell, sprinkle the parmesan on top and bake for 25 minutes or until the top is puffed up and golden brown.

December 27, 2016


Fresh or dried tagliatelle - 350 gms
Butter -25 gms
Olive oil - 1 tbsp
Asparagus tips - 225 gms
Garlic clove -1 (chopped)
Prosciutto - 115 gms (sliced into strips)
Fresh sage - 2 tbsp (chopped)
Single cream - 150 ml
Double Gloucester  cheese - 115 gms (grated)
Gruyere cheese - 115 gms (grated)
Fresh sage leaves to garnish

  • Cook the pasta in a large saucepan of boiling water until tender, following the instructions on the packet.
  • Meanwhile, melt the butter and oil in a saucepan and gently fry the asparagus tips for 3-4 minutes, or until almost tender.
  • Stir in the garlic and prosciutto and fry for one minute. Stir in the sage leaves and fry for a further one minute, then pour in the cream. Bring to the boil over a medium heat, stirring frequently.
  • Tip in the grated double Gloucester and gruyere cheeses.
  • Simmer gently, stirring occasionally until thoroughly melted. Season to taste.
  • Drain the pasta thoroughly and tip it into a bowl. Add the sauce and toss to coat. 
  • Serve immediately, garnished with fresh sage. 



Fish - 400 gms
Cooking oil -100 gms
Onions -2
Cornflour - 1 tsp
Ajinomoto - 1/2 tsp
Cloves -2-3 (crushed)
Vinegar -1 tsp
Soy sauce -2 tbsp
Garlic paste - 1 tsp
Water - 1/2 cup


  • Clean and wash the fish and then dry with a cloth.
  • Heat oil in a frying pan and lightly fry the fish and keep aside.
  • Fry chopped onion and garlic paste. Add corn flour, ajinomoto, crushed cloves, vinegar and soy sauce and water.
  • Stir well and bring to boil; put the fried fish into the gravy.
  • Mix well and serve hot.


 Olive oil -4 tbsp
Onion - 1 (chopped)
Celery stalks - 2 (chopped)
Carrot -1 (chopped)
Tomatoes - 900 gms (peeled and chopped)
garlic cloves- 3 (chopped)
Tomato puree - 1 tbsp
Dry white wine - 225 ml
White fish (hake, haddock, cod) - 900 gms
Clams or oysters in their shells - 900 gms (well scrubbed)
Lobsters - 2 (killed and chopped)
Uncooked prawns - 450 gms (peeled)
Salt and pepper


  • Put the olive oil in a large, heavy bottomed saucepan with the chopped vegetables and garlic.
  • Dilute the tomato puree in a little water and stir it into the pan,
  • Cover the pan and simmer gently for 30 minutes.
  • Add the wine, the white fish, clams or oysters and lobsters and stir well.
  • Cook, covered, for 10 minutes.
  • Add the prawns and seasoning, and cook for a further 10 minutes.
  • Discard any clams or oysters that have not opened and serve.


Ripe avocados - 3
lemon juice - 2 tsp
Chicken stock - 1 litre
Cream - 150 ml
Salt and pepper
Cayenne pepper
Tomato -1 (skinned, seeded and diced)


  • Cut the avocados in half and scoop out the flesh into a liquidizer and sprinkle with lemon juice.
  • Add some of the stock and blend in the liquidizer.
  • Stir in the remaining stock, the cream and seasoning, adding just a pinch of cayenne.
  • Garnish with diced tomato.
This soup is eaten cold, and because avocados discolour, it should be served soon after it is made.

December 25, 2016


fresh or frozen strawberries - 1 kg (hulled)
lemon juice - 1 tbsp
Icing sugar - 450 gms
Double or whipping cream - 600 ml


  • Liquidize the strawberries to a puree.
  • Alternatively, rub through a nylon sieve using a wooden spoon.
  • Stir in the lemon juice.
  • gradually add the icing sugar, stirring well between each addition.
  • Beat the cream until it forms soft peaks and fold into the strawberry mixture.
  • Pour into a freezer container and freeze.
  • Beat once after one hour, then cover, seal and freeze.
use blackcurrants, raspberries, blackberries or loganberries instead of strawberries.


egg yolks -4 (well beaten)
castor sugar
Double cream -575 ml
vanilla pod -1" piece


  • Combine the egg yolks with one tablespoon of sugar in a mixing bowl.
  • Put the cream and vanilla pod into a saucepan, bring slowly to boiling point and boil for one minute exactly.
  • remove the pan from the heat, lift out the vanilla pod and pour the cream on to the egg yolks and sugar, stirring all the time with a whisk.
  • Strain the mixture into the top of a double saucepan and cook, stirring constantly, for 25 minutes or until the custard as thick enough to coat the back of a wooden spoon.
  • Pour the custard into a buttered, heatproof serving dish, allow it to cool then chill in the refrigerator.
  • Sprinkle a layer of castor sugar to a depth of 1/2 " over the surface of the custard.
  • Put the dish under a very hot grill until the sugar melts and turns golden brown.
  • Return the custard to the refrigerator for 2-3 hours before serving.


Plain flour - 450 gms 
Boiling water - 300 ml
Vegetable oil - 1 tsp
extra flour for dusting


  • Sift  the flour into mixing bowl, then pour in the boiling water very gently, stirring as you pour.
  • Mix with the oil and knead the mixture into a firm dough.
  • Cover with a damp cloth and let stand for about 30 minutes.
  • Lightly dust a work surface with flour. Knead the dough for about 5-8 minutes,or until smooth, then divide it into 3 equal portions.
  • Roll out each portion into a long "sausage", cut each into 8-10 pieces and roll each into a ball.
  • Using the palm of your hand, press each piece into a flat pancake.
  • With a rolling pin, gently roll each into a 15 cm circle.
  • Heat an ungreased frying pan until hot, then reduce the heat to low and place the pancakes, one at a time, in the pan.
  • Remove the pancakes when small brown spots appear on the underside.
  • Keep under a damp cloth until all the pancakes are cooked.
Thin pancakes are not too difficult to make, but quite a lot of practice and patience needed to achieve the perfect result. If you decide to use ready made pancakes, or are reheating homemade ones, steam them for about 5 minutes, or microwave on high for 1-2 minutes.

December 23, 2016


Mushroom - 250 gms
Cottage cheese - 50 gms
fresh cream - 2 tbsp
Salt - 3/4 tsp
pepper powder -3/4 tsp

  • Wash and chop mushrooms.take out 2 tbsp chopped mushroom and keep aside.
  • Heat a wok and add the chopped mushroom which you have kept aside and saute till colour changes and it becomes tender. Remove from heat.
  • Put rest of the chopped mushroom in a pan.Pour 4 tbsp of water and salt.
  • Boil till tender. Blend mushrooms along with cottage cheese, cream and pepper in a blender until smooth.
  • Transfer to serving bowl and sprinkle sauted mushrooms and serve with crispies.


Pineapple juice  - 1 cup
grapes - 6-7
Small banana- 1 (chopped)
Apple - 1/2 (chopped)
salt and pepper to taste


  • Keep the chopped fruits in freezer compartment for one hour.
  • Put the fruit pieces in bottom of the glass then pour pineapple juice.
  • Sprinkle pinch of salt and pepper and serve chilled.


Lotus stem -250 gms
Chilli powder - 3/4 tsp
Turmeric -1/2 tsp
Coriander powder -  1 tsp
Mango powder -1 tsp
Aniseed powder -1 tsp
Garam masala - 1/2 tsp
Salt to taste
Oil - 1 1/2 tbsp


  • Cut lotus stem into oval shapes and boil till they are tender.Drain.
  • Heat oil, add all masalas and lotus stem pieces.
  • Stir fry for 2-3 minutes and serve.

December 21, 2016


Large leeks -4
Salt and pepper
Butter - 25 gms
Plain flour - 25 gms
Milk - 300 ml
Cheese - 100 gms (grated)
Pinch of dry mustard


  • Cook the leeks in boiling salted water until tender.
  • Meanwhile melt the butter in a saucepan.
  • Stir in the flour and cook for 2 minutes, then gradually stir in the milk.
  • Bring to the boil, stirring, and simmer until thickened.
  • Add the cheese, mustard and salt and pepper to taste and stir until the sauce is smooth.
  • Remove from the heat and keep hot.
  • Drain the leeks well and arrange in a warmed serving dish.
  • Pour over the cheese sauce and serve hot.


pork with fat - 500 gms
Onions - 2
Green chillies - 6
Coriander seeds - 2 tsp
Cloves - 2
cinnamon - 2 sticks
Cardamom -2
Ginger garlic paste -2 tsp
Turmeric -1/2 tsp
Chilli powder - 2 tsp 
Salt to taste
Tamarind - lemon size
Coriander leaves - 1 tbsp


  • wash and cut the pork into pieces.
  • Mix pork pieces, salt, chilli powder, turmeric and ginger garlic paste together.
  • Boil marinated pork pieces with chopped onion and green chillies until tender.
  • In the meantime powder cinnamon, coriander seeds, cloves and cardamom together.
  • Soak tamarind in hot water and extract juice from it.
  • When pork pieces are tender; stir in tamarind juice and garam masala.
  • Cook until the gravy little thick.
  • garnish with coriander leaves.

పోర్క్ పులుసు 

కావలిసిన వస్తువులు:
పోర్క్ - 500 గ్రా 
ఉల్లిపాయ -2
పచ్చిమిర్చి - 6
ధనియాలు -2 tsp 
లవంగాలు -2
దాల్చిన చెక్క -2
ఏలకులు -2
అల్లం వెల్లులి ముద్ద - 2 tsp 
చింతపండు - నిమ్మకాయంత 
పసుపు - 1/2 tsp 
కారం - 2 tsp 
కొత్తిమీర - 1 tbsp 

  •  పోర్క్ కడిగి ముక్కలు కోసి వాటికీ ఉప్పు, పసుపు, కారం, అల్లం వెల్లులి ముద్ద వేసి బాగా కలుపుకోవాలి,
  • తరిగిన ఉల్లిపాయలు, పచ్చిమిర్చి కూడా వేసి సరిపడా నీళ్లు పోసి మాంసం మెత్తపడేవరకు ఉడికించుకోవాలి. 
  • ధనియాలు, లవంగాలు, దాల్చినచెక్క, ఏలకులు కలిపి పొడికొట్టుకోవాలి. 
  • చింతపండు రసం తీసి ఉడికిన మాంసంలో మాసాలతో పాటు వేసి ఉడికించుకోవాలి. 
  • చివరకు కొత్తిమీర చల్లి దించుకోవాలి


Butter - 1/2 cup
Unsweetened chocolate - 50 gms
Sugar - 1 cup
Eggs -2
Vanilla extract -1 tsp
all purpose flour - 3/4 cup
Chopped nuts - 1/2 cup (optional)


  • In the top of a double boiler, melt butter and chocolate together over water that is simmering, not boiling.
  • Meanwhile, use the butter wrapper to grease a square 8" baking pan.
  • Shake in a little flour, then shake out excess.
  • When butter and chocolate melted, remove and set it on the counter top to cool.
  • Add sugar; when mixture is room temperature, blend in eggs one at a time, beating well.
  • Add vanilla extract. stir in flour and if desired, chopped nuts.
  • stir only until ingredients are well mixed. spread batter in prepared pan.
  • Bake at 350 F for 30 minutes, no longer.
  • Remove from oven and place on a rack to cool.
  • When room temperature, cut into squares.


Butter -100 gms
Water - 250 ml
Plain flour - 150 gms
Eggs -4 (beaten)


  • Melt the butter in a pan. Add the water and bring to the boil.
  • Add the flour all at once and beat until the mixture leaves the side of the pan.
  • Cool slightly then add the eggs a little at a time, beating vigorously.
  • use as required.


Mushrooms -200 gms (chopped)
Onion - 1 (chopped)
Butter - 25 gms
Flour - 1/2 tbsp
Milk -1 glass
Cauliflower florets - 1 cup
Chicken stock - 1 1/2 glass
Cream - 2 tsp
Salt and pepper to taste


  • Melt the butter in a pan; stir in onions for 5 minutes in low flame.
  • Add mushrooms and cauliflower and saute for 5 minutes.
  • sprinkle maida and mix well. Slowly add milk and season with salt and pepper. Close the lid and cook for 5 minutes then add stock.
  • Bring to boil, Remove and puree the mixture.
  • Pour back into the pan.
  • heat and pour into soup bowls.

December 20, 2016


Besan - 1 cup
Wheat flour - 2 tbsp
Grated carrot - 1 cup
oil -1 tbsp
Coriander leaves - 2 tbsp (chopped)
Green chillies -3 (chopped)
Ginger - 2 cm
coriander powder -1 tsp
Chilli powder -1 tsp
Turmeric- 1/4 tsp
Salt to taste
Lime juice- 2 tbsp
Jaggery powder - 2 tsp

For Talimpu:
Oil - 2 tbsp
Mustard -1 tsp
Sesame seeds - 1 tbsp


  • Mix all the ingredients for muthia together. Add a little water to make soft dough.
  • Shape the dough into muthias (small oval shapes) and place in steamer.
  • Steam cook for 15 minutes. remove and cool slightly.
  • Heat oil for seasoning, add mustard and sesame seeds.
  • When they splutter, add muthias and roast well.
  • Serve garnished with coriander leaves and lime slices.


sweet potatoes -500 gms
Rice flour - 125 gms
Soft brown sugar - 50 gms
Crystallized fruit -125 gms (chopped)
Sesame seeds - 50 gms (lightly toasted)
Oil for deep frying


  • Cook the potatoes in boiling water for 20 minutes until tender; drain and remove the peel.
  • Mash the potatoes without lumps and gradually beat in the flour and sugar.
  • Stir in the crystallized fruit.
  • With dampened hands, roll the mixture into walnut sized balls, then coat with sesame seeds.
  • Heat the oil in a wok and deep fry the balls for 5-7 minutes until golden brown.
  • Drain on kitchen paper. Serve hot.


Dark chocolate - 100 gms
Fresh coconut - 1/4 cup (grated)
Cornflakes - 1/2 cup (crushed)
Honey - 1/2 tbsp
Butter - 1/2 tbsp


  • Melt the chocolate with butter in microwave for 30 seconds at high.
  • Remove and stir in honey, coconut and corn flakes.
  • Spread the mixture in greased plate.
  • Refrigerate 20 minutes or until set.
  • Cut into bars and serve.


Grated coconut - 2 cups
Jaggery - 2 cups
Cardamom powder - 1/4 tsp
Maida - 1/2 cup
Oil for frying


  • Put the jaggery and 1/4 cup of water in a pan; bring to boil till jaggery completely melt.
  • Then add grated coconut and cardamom powder.
  • Cook till it thickens.
  • remove from flame and allow to cool. Make round small balls and keep aside.
  • Mix maida with 1/2 cup of water to make batter.
  • Heat the oil in pan, dip the balls in batter and drop in hot oil.
  • Fry until golden and remove.


Butter -  1 cup
Vanilla extract - 1 tsp
Molasses - 1/4 cup
Sifted all purpose flour - 2 cups
Salt - 1/2 tsp
Pecans - 2 cups (finely chopped)


  • Cream butter with vanilla; add molasses and beat well.
  • Blend flour and salt; add in fourths to creamed mixture, mixing until blended after each addition.
  • Stir in the pecans.
  • Shape dough into 1" balls; place on lightly greased cookie sheets.
  • Bake at 350 F 12-15 minutes.
  • Cool slightly; roll in confectioners' sugar.


Flour - 2 cups
Baking powder - 1 tsp
Baking soda- 1/4 tsp
Ground nutmeg - 1/2 tsp
Ground clove -1/4 tsp
Ground cinnamon -1/2 tsp
Brown sugar - 1/2 cup
Almonds - 1/2 cup (blanched and sliced)
Raisins - 1 cup
Peanuts - 1/2 cup
Glazed peels and cherry - 2 cups
Salt - 1/2 tsp
Butter - 3/4 cup
Honey - 1 cup
Eggs - 3


  • Beat butter and brown sugar till fluffy, add in beaten eggs.
  • Mix sifted flour, baking powder, soda, salt and spices together.
  • Then mix honey and fruit, dusted with flour.
  • Line the loaf tin with greased brown paper and in it pour the cake mixture.
  • Bake at 350 F till wooden pick comes out smoothly.
  • Cool cake on wire rack and peel off paper.
  • Store in a tightly closed cake box.
  • Serrve it without icing with morning tea.


White fish slices - 300 gms
Butter - 20 gms
small red pepper -1 (chopped)
Green shallots or onions - 4 (finely chopped)
Stale bread crumbs - 2/3 cup
Fresh parsley -2 tbsp (chopped)
Lemon rind - 1 tsp
Low oil mayonnaise - 2 tbsp
Butter - 2 tsp (melted)
Lemon juice - 1 tbsp
Salt - 1/2 tsp
Pepper - 1/2 tsp


  • Remove large bone from each fish slice.
  • Heat butter in frying pan, add pepper and shallots and stir constantly over heat until pepper is soft.
  • Remove from heat, stir in breadcrumbs, parsley, lemon rind, mayonnaise, salt and pepper.
  • Fill bone cavity in each cutlet with breadcrumb mixture.
  • Brush cutlets with combined extra butter and lemon juice and salt.
  • Cook under hot griller until fish is tender, brushing occasionally with lemon juice mixture.

December 19, 2016


Water -  1 cup
Coconut milk - 1 cup
Sugar - 1 cup
Fresh lemon juice - 1 tbsp
Butter - 1/2 cup
Semolina - 3/4 cup
Blanched almonds - 3/4 cup (half finely chopped and half whole)


  • Mix water, coconut milk, lemon juice and sugar.
  • Heat to boiling; lower to heat and simmer while stirring for 5 minutes.
  • Mix chopped almonds with semolina and fry in butter until golden.
  • Add hot thickened syrup slowly to the semolina almond mixture.


Rajma -1 1/2 cups
Tomato puree- 1 cup
Butter - 2 tbsp
Corn flour - 1 tbsp
Salt to taste
Grated cheese - 1/2 cup
Ginger garlic paste- 2 tsp
Chilli powder - 1 tsp
Mustard powder - 1 tsp
Garam Masala -1 tsp
Green chillies -2
Coriander leaves


  • Soak rajma beans overnight. Wash and pressure cook till tender.Drain.
  • In a saucepan heat one spoon of butter. Add ginger garlic paste.
  • When it becomes a little brown, add tomato puree, salt, chilli powder and mustard powder.
  • When it starts bubbling add beans. Stir well.
  • Mix corn flour in water; add to the beans. keep stirring.
  • Once the gravy thickens a bit, transfer to baking dish.
  • Spread grated cheese over top of beans.
  • Sprinkle garam masala, chopped green chillies and coriander leaves.
  • Bake for 30 minutes at 350 F in the oven.


Wheat porridge - 1 cup
Boiled mashed pork -1 cup
green peas - 1/2 cup
Carrots - 3 (cut 2 carrots into small pieces)
Lemon juice - 1 tbsp
Onion -1 (chopped)
Garlic clove -1 (crushed)
Butter - 2 tbsp
Grated cheese - 1 tbsp
Salt -1/2 tsp
Pepper - 1/2 tsp
Small cucumber - 1 (chopped)
Ham strips - 2-3


  • Boil porridge and dry it. Heat the butter in a saucepan and fry onion and garlic.
  • Add boiled porridge and mashed pork and simmer for 2 minutes.
  • Add peas, carrots and cheese. Mix well.
  • Lower the heat, add salt and pepper.
  • remove from the heat,
  • Put in chopped cucumber and lemon juice. Mix well.
  • Arrange in a serving dish.
  • Serve with ham and carrot strips.


Chocolate - 40 gms (grated)
Sugar - 50 gms
Gelatin - 2 tsp
Cream -225 ml
Milk - little


  • Put gelatin in a pan with just enough water to melt it; add chopped chocolate and sugar together with a little milk.
  • Stir the mixture well till dissolved.
  • Whip the cream slightly,mix with chocolate mixture.
  • Pour into mould and freeze to set.


Rice - 1 cup
Cumin seeds - 1 tsp
Bay leaves - 2 
Cloves - 3-4
Black cardamom -2
Cinnamon sticks -2
Peppercorns -5-6
Salt - 1 tsp
Oil - 1 tbsp

For the pakoras:
Bengal gram dal -1/2 cup
Onion -1
Coriander leaves -1 tbsp
Green chillies -2-3
Salt -1/2 tsp
Oil for frying

For garnishing:

Coriander leaves and tomatoes


To make the pakoras:

  • Soak the dal for 1-2 hours. Wash and grind to a coarse paste.
  • Mix chopped onion, green chillies, salt and coriander leaves in dal paste.
  • Heat the oil in pan, make small balls with dal mixture and drop in hot oil.
  • Deep fry till golden brown.
To make the Pulao:
  •  wash and soak the rice for 15 minutes.
  • Heat the oil in thick bottom pan and season it with cumin seeds, bay leaves, cloves, black pepper, cardamom and cinnamon; fry for 1-2 minutes in low flame.
  • Add the rice, mix and fry for 1-2 minutes in high flame.
  • Then add 2 cups of water and salt. Stir well and bring to the boil.
  • Cover and cook on a low heat till the rice is cooked.
To prepare the Pulao:
  • Spread a layer of the prepared rice in a serving tray.
  • Then arrange the pakoras over the pulao to form another layer.
  • Garnish with sliced tomatoes and coriander leaves.

December 18, 2016


pork chops -2
fresh pineapple juice - 1 tbsp
Mustard - 1/2 tsp
Oil - 2 tsp
Salt and pepper to taste


  • Soak the pork chops in fresh pineapple juice till they become tender.
  • Marinate with the above ingredients.
  • Grill till tender and crisp then serve with baby corn, broccoli, potato wedges and Bar-be- cue sauce.


Mutton - 1 kg
turmeric powder - 1 tsp
Chilli powder - 1 tbsp
Oil - 1 cup
Lemon juice - 2 tbsp
Curry leaves

For paste:
Onions - 3
Green chillies - 4-5
Ginger -1"
Garlic cloves- 8-10
Cumin seeds - 1 tbsp
Coriander leaves - small bunch

For roasted masala powder:
Coriander seeds - 2 tbsp
Mustard seeds - 1 tsp
Peppercorn - 1 tsp
Cloves -4-5
Cinnamon - 1" stick
Cumin seeds - 1 tsp


  •  Rub the mutton pieces with salt and turmeric and keep aside for one hour.
  • Heat the oil and fry the ground paste for 2-3 minutes till a fine aroma rises.
  • Lower the flame and add the marinated mutton pieces.
  • Add 4- 5 cups of water, cover with a lid and cook till the mutton is well done.
  • Mix in the powdered spices, chilli powder and cover, and continue to cook over low heat till the mutton is tender.
  • Mix in the lemon juice and stir well.
  • Garnish with chopped coriander leaves.


Cherries -  50 gms
Cucumbers - 2 medium size
Musk melon - 1 small
Mango puree - 2 cups
plain yogurt - 1 cup
Honey - 2 tsp
Sugar - 1/2 cup
Lemon juice -1 tsp


  •  peel and cut the cucumbers, melon and cherries.
  • Mix the fruits, mango puree and yogurt. Add honey and sugar.
  • Blend or process until smooth,
  • Add lemon juice. Pour into a bowl.
  • Refrigerate for 30 minutes before serving.


Milk - 800 ml
Sugar - 50 gm
Salt - 1 tsp
Semolina - 200 gms
Butter - 40 gms
Egg whites - 4 (beaten with 80 gm of sugar)
Walnuts - 50 gms (chopped)
Vanilla essence - few drops


  • Boil milk; add sugar and salt and stir well.
  • Then add semolina, stirring quickly and evenly.
  • when the mixture begins to thicken, lower the heat and simmer for 10 minutes stirring constantly.
  • Add butter, egg white, walnuts and a little vanilla essence stirring constantly.
  • Then pour the mixture into small frying pans.
  • Level the surface, sprinkle with sugar and immediately put under a hot grill to turn the sugar into caramel and give it a golden colour.
  • Place the pans into a hot oven for 5-7 minutes.
  • Decorate the top layer with almonds.
  • Serve with cold milk.


Discharge from the ear, known as otorrhoea in medical parlance, is usually caused by an infection in the middle ear.


The infection in the middle ear can be due to eczema, boils, or irritation caused by a plug of wax or foreign bodies like moths. This, in turn, may lead to a discharge in the external ear.


The use of this oil has been found effective in infection and inflammation of the ear. One or two drops of this oil can be put into the ear two or three times daily with beneficial results.

The use of breast milk is a popular remedy for the inflammatory condition of the ear. A few drops of this milk put into the affected ear will give relief.

Onion is beneficial for the treatment of pus in the ear. The juice extracted from an onion should be slightly warmed and put into the ear two or three times daily. It will bring good results.

An exclusive diet of fresh juicy fruits for three to five days is advised. After that, the patient may gradually adopt a well balanced diet, with emphasis of wholegrain cereals, raw or lightly cooked vegetables, and fresh fruits. The patient should avoid white flour, sugar, and all products made from them, pickles, condiments, and flesh foods. Phelgm increasing foods liked milled rice, sugar, and lentils should be avoided.

Other Measures:
During the initial fruit fast,  a warm water enema should be used daily to cleanse the system. Regular exercises, outdoor games, and fresh air are important.
The patient should sit in the sun for fifteen minutes to allow sunlight to penetrate the inner part of ear. This will help to stop the discharge of pus from the ear.

December 16, 2016


Fresh raspberries - 450 gms
Icing sugar - 100 gms
Lemon juice- 2 tsp


  • Liquidize the raspberries, or if preferred rub them through a nylon sieve using a wooden spoon, to remove the pips.
  • Stir the icing sugar gently into the puree, and add the lemon juice.
  • The sauce will store for up to 2 weeks in a sealed container in the refrigerator, or in freezer for up to 3 months.
  • Serve with Vanilla or Raspberry ice cream or pour over old fashioned Peach Melba.

December 15, 2016


sifted all purpose flour - 1 1/2 cups
Ground ginger - 1 tsp
Salt - 1/4 tsp
Butter - 1/2 cup
Firmly packed brown sugar - 1/3 cup
Heavy cream - 1 tbsp


  • Sift flour, ginger and salt together; set aside.
  • Cream butter; add brown sugar gradually, beating well.
  • Add flour mixture gradually, mixing until well blended. Stir in cream.
  • Divide the dough into halves.
  • Place on an ungreased cookie sheet. Flatten into rounds about 1/2 " thick. Mark into wedges.
  • Flute the edges and prick centers with a fork.
  • Bake at 350 F about 20 minutes.
  • While still warm cut into wedges.

December 14, 2016


New potatoes - 500 gms
Salt and pepper
Courgettes - 225 gms (sliced)
Oil - 4 tbsp
Orange juice and rind of one
Wine vinegar - 1 tbsp
Parsley - 1 tbsp (chopped)
Chives - 1 tbsp (chopped)


  • Cook the potatoes in boiling salted water until just tender.
  • remove from the water with a slotted spoon and leave to drain.
  • Add the courgettes to the water and boil for 3 minutes or until just tender. drain well.
  • Mix the oil with the orange rind and juice, vinegar, herbs, salt and pepper to taste.
  • If the potatoes are large, halve or quarter them.
  • Add the potatoes and courgettes to the dressing and fold together gently,
  • Chill and serve.


Guava pulp -  1 kg
Sugar - 1.5 kg
Citric acid - 1/2 tsp
Butter -  120 gms
Salt - 1 tsp
Raspberry colour 


  • Wash, cut the guava into pieces, Take out the pulp and strain.
  • Mix guava pulp, sugar and butter and cook in low flame.
  • Cook, stirring continuously, till it leaves the sides of the pan.
  • Stir in salt, colour and citric acid. Cook till it forms a ball.
  • Spread on greased plate evenly.
  • Cool and cut into pieces.

December 12, 2016


Dark seedless raisins - 1 cup
All purpose flour - 2 1/2 cups
Baking soda - 3/4 tsp
Salt - 1/2 tsp
Cinnamon powder-  1 tsp
Nutmeg - 1/2 tsp
Cloves - 1/8 tsp
Butter - 3/4 cup
Brown sugar - 1 1/2 cups
Eggs - 3
Walnuts - 1 cup (chopped)


  •  Pour 2 cups boiling water over raisins in a saucepan and bring to boiling; pour off water and drain raisins on absorbent paper. coarsely chop raisins and keep aside.
  • Sift flour, baking soda, salt, and spices together and blend thoroughly; set aside.
  • Cream butter; add brown sugar gradually, beating until fluffy.
  • Add eggs, one at a time, beating thoroughly after each addition.
  • Stir in raisins and walnuts.
  • Drop by teaspoonfuls 2" apart onto lightly greased cookie sheets.
  • Bake at 400 F about 7 minutes.


Curd - 250 ml
Coriander leaves -  2 tbsp (chopped)
Salt to taste
Water - 750 ml
Ice cubes 


  • Blend curd with salt and water.
  • Transfer to glasses and top up with coriander leaves and crushed ice.
  • Serve immediately.


Wheat flour - 2 cups
fresh thick curd - 1/2 cup
Milk - 1/2 cup
Cumin powder - 3/4 tsp
Salt - 1 tsp
Chilli powder -  1 tsp
Amchoor - 1/2 tsp
Garam masala -1/4 tsp
Oil - 1- 2 tbsp


  • Mix all the dry ingredients in a mixing bowl.
  • Pour curd, milk, oil and knead to make a smooth dough.
  • Cover and keep aside for 3-4 hours.
  • Divide the dough into equal parts and roll them into chapati's.
  • Heat the tawa and fry the chapati both sides by applying little oil.
  • Serve hot with curry or curd.


Sifted all purpose flour - 4 cups
Sugar -1/2 cup
Caraway seed - 2 tsp
Butter - 1 1/2 cups


  •  Combine flour, sugar, and caraway seeds in a bowl. 
  • Cut in butter until mixture becomes a soft dough; shape into a ball.
  • Roll a third of dough at a time 1/4" thick on a floured surface. Cut into 2" squares.
  • Transfer to lightly greased cookie sheets.
  • Bake at 325 F about 20 minutes.
  • Cool cookies; spread with snowy icing, and sprinkle with coloured sugar.


Sugar - 1 cup
Water - 1/4 cup
Salt - few grains
Egg white -1
Vanilla extract - 1 tsp

  •  Mix the sugar, water, and salt in a small saucepan; stir over low heat until sugar is dissolved.
  • Cook without stirring until mixture spins a 2 " thread(230 F) when a small amount is dropped from a spoon.
  • Beat egg white until stiff, not dry, peaks are formed.
  • Continue beating egg white while pouring hot syrup over it in a steady thin stream.
  • After all the syrup added, continue beating until icing is very thick and forms rounded peaks.
  • Blend in extract.

December 11, 2016


Fresh ginger root - 5 cm
Dark soy sauce - 1/2 cup


  •  Peel and grate the ginger.
  • Mix the ginger with the soy sauce and serve immediately into individual dipping bowls.


For the dough:
Plain flour - 150 gms
Boiling water -  50 ml
Cold water - 25 ml
Vegetable oil - 1/2 tbsp

For the Filling:
Minced pork - 75 gms
Bamboo shoots - 3 tbsp (canned and chopped)
Light soy sauce - 1/2 tbsp
Dry sherry - 1 tsp
Demerara sugar - 1 tsp
Sesame oil - 1/2 tsp
Corn flour - 1 tsp
Lettuce leaves, soy sauce, spring onion curls, sliced red chilli and prawn crackers to serve.


  • To make the dough, sift the flour into a bowl. stir in the boiling water, then the cold water together with the oil.
  • Mix to form a dough and knead until smooth.
  • Divide the mixture into 16 equal pieces and shape into circles.
  • For the filling, mix together the pork, bamboo shoots, soy sauce, dry sherry, sugar and oil.
  • Add the corn flour and stir well until thoroughly combined.
  • Place a little of the filling in the centre of each dim sum circle. Pinch the edges of the dough together to form little purses.
  • Line a steamer with a damp tea towel.
  • Place the dim sum in the steamer and steam for 5-10 minutes.
  • Arrange the lettuce leaves on four individual serving plates, top with the dim sum and serve with soy sauce, spring onion curls, sliced red chilli and prawn crackers., pub-6783067284749878, DIRECT, f08c47fec0942fa0