Skip to main content


Showing posts from January, 2017


Good quality rice - 2 1/2 cups
Onion -1
Tomato juice - 2 cups
Water - 2 1/2 cups
Large capsicum -1
Garlic cloves- 3
Salt and freshly ground pepper
`Oil - 3 tbsp


Wash and soak rice for 30 minutes. Drain and keep aside.chop onion and capsicum into thin strips.Heat oil in a thick bottom vessel, saute garlic cloves till brown.Add sliced onions, capsicum and fry for 3 minutes.Add water, salt and pepper and bring to boil.Add rice and tomato juice and cover it with heavy lid.Cook for 20 minutes until rice is done.Serve hot with raita.


Whole wheat penne - 300 gms
Soya beans - 250 gms
Green beans - 250 gms (trimmed and halved)
Sesame oil - 1 tsp
Soya sauce - 1 tbsp
fresh root ginger - small piece, grated
Juice of one lemon
Alfalfa sprouts - 50 gms
Carrots - 2 (grated)
Coriander leaves  -1/4 cup (chopped)


Boil the pasta, adding the soya beans and green beans three minutes before cooking time ends.Drain, tip into a strainer, then cool quickly under running water.Whisk together the oil, soya sauce, ginger and lemon juice in a large bowl.Tip in the pasta, cooked beans, sprouts, carrots and coriander leaves.Toss together and serve.


Lobster -1
Hung curd - 100 gms
Ginger garlic paste - 2 tbsp
red chilli paste - 1 tsp
Garam masala - 1 tsp
Lemon juice-  1 tsp
Salt to taste
Salad oil -1 tbsp


Marinate the lobster with remaining ingredients and keep aside for 30 minutes.Put it on a skewer and cook in tandoor for 5-7 minutes until done.


Turnips - 1 kg
Sugar - 1 cup
Vinegar - 1/3 cup
Water - 1 cup
Salt - 3 tbsp


Peel turnips; slice very thin.Put into bowl.Combine remaining ingredients in saucepan; bring to boil.Pour over turnips; mix gently but thoroughly.Cover; refrigerate 5 days.


Okra - 500 gms (fresh and tender)
Salt and pepper to taste
Cornmeal -1/2 - 1 cup
Oil for deep frying


Wash and pat dry okra. Cut into 1"pieces.Liberally sprinkle salt and pepper on pieces.Put cornmeal into brown paper bag; shake okra in bag to coat each piece with cornmeal.Fry in hot oil until golden brown and crisp; drain on paper tower.Keep warm.


Flour - 1 cup
Salt - 1/4 tsp
Eggs -2 (beaten)
Milk - 1 cup
Shortening - 1 tbsp (melted)


Preheat oven to 450 F.Sift flour and salt together.Mix eggs, milk, and shortening; add gradually to flour.Beat until smooth, with egg whisk or beater about one minute.Pour into greased popover tins or Pyrex cups or Muffin cups to 1/3 full.Bake 20 minutes at temperature given.Reduce heat to 350 F; bake 15 minutes, until popovers are firm.


Onions - 900 gms
Butter - 3 tbsp
Flour - 3 tbsp
Milk - 1 1/2 cups
Salt - 1/2 tsp
Prepared mustard - 2 tsp
Worcestershire sauce - 1 tsp
Salted Peanuts - 1/2 cup (chopped)


Boil onions in salted water until tender.Arrange in baking dish.Melt butter; stir in flour. Add milk; stir until thick.Add salt, mustard, and Worcestershire; pour over onions.sprinkle with peanuts.Bake in 350 F for 10-15 minutes.


Jowar (white millet) - 3 cups
Urad dal -1 cup
fenugreek seeds - 1 tsp
Salt to taste


Clean, wash and soak the urad dal, jowar and fenugreek seeds for 8 hours.Wash and grind the dals till smooth with sufficient water.Cover and keep aside for 8 hours to ferment.Add the salt to the batter and mix well.Grease the idli plates with little oil. Pour the batter into plates and steam cook for 10-15 minutes.Serve hot with chutney and sambar.


Prunes - 1/2 cup
Dried apricots - 1/2 cup
Thick lamb chops - 4
Oil - 1 tbsp
Sultana raisins - 1/4 cup
Lemon - 1 (thinly sliced)
Rice - 1 cup
Curry powder - 2 tsp
Salt and pepper


Preheat oven to 350 F.Soak prunes and apricots in cold water at least 3 hours; drain.Trim chops; saute in hot oil a few minutes.Put layer of fruit in deep, buttered casserole with tight fitting lid.Sprinkle with raisins.Add one or two slices lemon and some of rice.Sprinkle with curry powder, salt and pepper.Continue in alternate layers until all ingredients are used.Place chops n top; pour in 3 cups of water.Cover tightly; cook 1 to 1 1/4 hours, until most liquid has been absorbed.Add seasoning.Serve with tossed green salad.


Butter -1/2 cup
Firmly packed brown sugar - 1/2 cup
Egg -1
Molasses - 1/2 cup
Pancake mix - 2 cups
Ginger - 1 1/2 tsp
Cinnamon - 1 1/2 tsp
Water - 1/2 cup

Cream cheese - 150 gms
Sifted confectioner's sugar - 2 cups
Lemon juice- 2 tbsp
Grated lemon peel - 1 tbsp


 For bars, beat butter and brown sugar together until creamy. Add egg and beat well. Blend in molasses.Blend pancake mix, ginger, and cinnamon; add to creamed mixture. Blend in water.Turn batter into a greased and floured 15*10*1" jelly roll pan and spread evenly.Bake at 350 F about 20 minutes. cool in pan on wire rack.For frosting, beat cream cheese until fluffy. Add sugar gradually, creaming until well mixed.Beat in lemon juice. spread frosting over cooled bars.Sprinkle with grated lemon peel.chill until frosting is set.Cut into bars. 


Chicken breast fillet - 150 gms
Egg white - 1 tsp
Corn flour paste - 1 tsp
Fresh or canned asparagus - 115 gms
Stock - 750 ml
Salt and ground black pepper
Fresh coriander leaves - to garnish


Cut the chicken meat into thin slices, each about the size of a postage stamp.Mix with a pinch of salt, then add the egg white and finally the cornflour paste.Discard the tough stems of the asparagus, and cut the tender spears diagonally into short lengths.Bring the stock to a rolling boil in a wok.Add the asparagus, bring back to the boil and cook for 2 minutes.Add the chicken, stir to separate and bring back to the boil once more.Adjust the seasoning to taste.Serve hot, garnished with fresh coriander leaves.


Ratafia biscuits -50 gms
Brandy -1-2 tbsp
Instant coffee powder - 1 tbsp
Plain cooking chocolate - 225 gms
Eggs -3 (separated)
Double cream - 150 ml


Divide the ratafias equally between six 150 ml souffle dishes and spoon over the brandy.Add 150 ml boiling water to the coffee and stir until it is dissolved.Grate the chocolate and blend 175 gms into the coffee until smooth.Reserve 50 gms to decorate.Gradually blend in the egg yolks.Whisk the egg whites stiffly and fold into the chocolate mixture.Spoon the mixture into the dishes and place in a refrigerator to set.Whip the cream until stiff.Decorate with piped cream and reserved grated chocolate.


Lean belly of pork - 225 gms
large onion -1
fresh suet - 175 gms
Fresh white breadcrumbs - 50 gms
dried rosemary - 1/2 tsp
dried thyme - 1/2 tsp
Pinch of grated nutmeg
grated rind of one lemon
Salt and freshly ground pepper
Egg -1
Dripping for frying


Finely mince the pork and onion and grate the suet.Mix together with the breadcrumbs, herbs, nutmeg, lemon rind and seasoning.Beat the egg into the mixture.With floured hands, shape the mixture into 8 sausages shapes.Heat the dripping in a frying pan and fry the sausages for 20 minutes until golden brown on all sides.


Chicken - 400 gms
Walnuts -150 gms
Onions - 200 gms
Ginger - 40 gms
Garlic - 20 gms
Chicken stock
Salt and pepper


Heat some oil in a saucepan. Fry the finely chopped garlic and onion until golden.Add the chicken cut into large pieces, the saffron, cumin, ginger, chopped coriander, salt and pepper.Mix well to allow the meat to infuse with the flavours.Add enough chicken stock to cover the ingredients and leave to cook for approximately fifteen minutes over a low heat.Toast the walnuts on aluminium foil in the oven.just before serving, add the toasted walnuts.


Butter - 1/2 cup
Castor sugar - 3/4 cup
Egg - 1
Self-raising flour - 2 cups
Pinch of salt
Apricot jam
Blanched almonds, split into halves


Beat together butter and sugar until thick and creamy, add the egg  and beat in well.Sift together flour and salt. add and work in to make a firm dough.Divide into halves, press half into a greased 20 cm sandwich tin, spread with a generous layer of apricot jam.Cover with rest of mixture and arrange split blanched almonds around the edge.Bake in a moderate oven for 35-40 minutes, or until lightly browned  and cooked through.cut into wedges, when cold and serve with coffee or tea.


Boti - 1 kg
Onions - 3
Green chillies- 4
Ginger garlic paste - 1 tbsp
Turmeric - 1/2 tsp
Salt to taste
Chilli powder  - 3 tsp
Curry leaves - few
Garam masala - 1 tsp
Coriander leaves - small bunch
Oil - 3-4 tbsp
Thick coconut milk - 2 cups


Wash and cut boti into pieces.Boil boti pieces with ginger garlic paste and turmeric.Heat the oil in pan, add chopped onion, green chillies and curry leaves. Fry until golden brown.Add cooked boti pieces with water, salt, chilli powder, garam masala.Cook until the water is completely absorbed.Then add coconut milk and cook till the gravy is thick.Lastly add chopped coriander leaves.


Tofu - 1 pound
Shredded mozzarella cheese - 2 cups
parmesan cheese - 1/2 cup (grated)
Parsley - 1/4 cup
Salt and pepper to taste
Basil - 1/4 tsp
Manicotti shells - 200 gms
Spaghetti sauce - 1 jar  (800 gms)


Preheat oven to 400 degrees.Combine tofu, mozzarella, 1/4 cup Parmesan cheese, parsley, salt, pepper, and basil.Fill uncooked manicotti shells with tofu mixture.Cover bottom of 13 * 9" baking pan with spaghetti sauce.Lay stuffed manicotti  in single layer on top of sauce.Pour remaining sauce on top.Cover with foil and bake for 40 minutes.Remove foil and sprinkle with remaining Parmesan cheese; bake, uncovered, for 10 minutes.Remove from oven, and serve.


Tuvar dal - 1/2 cup
Drumsticks - 3
Brinjal -2
Small onions - 12 (peeled)
Potato - 1
French beans - few
Tomatoes -2
Thick tamarind extract - 1/4 cup
Salt to taste
Jaggery - small piece
Coriander leaves - few

Grind together:
coriander seeds - 1 tbsp
Red chillies- 8
Channa dal - 2 tsp
Fenugreek - 1/4 tsp
Poppy seeds -2 tsp
Cinnamon - 1" piece
Cloves- 2
Fresh grated coconut - 1/4 cup
Oil - 1 tsp

For Talimpu:
Oil - 2 tsp
Mustard, cumin, fenugreek seeds - 1/4 tsp
Red chilli- 2
Asafoetida - a pinch
Curry leaves - few


Wash and pressure cook the dal until soft and tender. When the lid open mash the dal and keep aside.Cut all the vegetables into 2" long pieces.fry the spices in little oil and grind together with chopped tomatoes to make smooth paste.Heat the oil, add all talimpu ingredients and allow them to splutter.Add chopped vegetables, small onions and stir fry for few minutes.Then add water, salt and cook till vegetables are almost tender.Mix in tamarind extract, mashed dal, jaggery and…


Apples - 500 gms
Flour - 250 gms
Eggs -2
Milk -200 ml
Lemon rind/zest - 50 gms
Dried yeast - 1 sachet
Orange flower water - 10 ml
Flaked almonds


Blend the flour, eggs, milk, orange flower water and the yeast until a smooth batter has been formed.Next, peel and core the apples using a apple corer, and slice horizontally into 1 centimeter-thick rings.Coatthe apple slices in the batter mixture and place into a very hot oil.Fry until golden.Before serving, drizzle with honey and sprinkle with ground almonds.


Lean boneless pork - 1 1 /2 pounds
Unsweetened pineapple juice-  1/2 cup
Soy sauce - 1/4 cup
Sliced green onion with tops - 1/4 cup
Sesame seed - 4 tsp
Brown sugar  - 1 tbsp
Garlic clove -1 (minced)
Pepper -1/8 tsp
Cornstarch -1 tsp
Green pepper -1


Cut pork into 18 pieces. In large bowl combine pineapple juice, soy sauce, green onion, sesame seed, brown sugar, garlic, and pepper; add meat pieces.Cover; refrigerate overnight or let stand 2 hours at room temperature, turning meat occasionally in the marinade.Drain meat, reserve marinade.In saucepan blend cornstarch and two tbsp water; stir in reserved marinade.Cook and stir till thickened.Cut green pepper into 1" squares. Thread pepper on six skewers alternately with meat.Grill over medium coals 6-8 minutes. Turn kabobs; grill till done, 6-8 minutes more, brushing with sauce occasionally.Pass remaining sauce.


Minced lamb - 500 gms
Minced chicken - 200 gms
Small onion -1
Garlic clove -1
leek - 1 piece
double cream - 1 decilitre
Eggs - 2
Salt - 1 tsp
White pepper to taste
Fresh green herbs, eg, basil, tarragon.


Saute chopped onion, garlic and finely shredded leek in a little fat in a saucepan without catching colour.Blend all ingredients in a food processor or by the mixture in a greased ovenproof tin/ dish and bake in a bain marie at 175 C oven for approx 50 minutes.Allow pate to cool in container.Turn out and slice into neat slices.


Wholemeal bread flour - 500 gms
Yeast -2 tsp
Salt -1 tsp
Tepid water - 1 3/4  cups


Mix all the ingredients together in a food mixer with the dough hook for 5 minutes.Leave in the bowl, cover with a damp cloth and leave to rise for 1 1/2 hours.Knead roughly for two minutes with the dough hook.turnout and knock down to get rid of any air bubbles so that the texture is smooth when slicing.Put into greased loaf tin.Bake for one hour on 225 C.


Catsup - 1 cup
Water - 1 cup
vinegar - 1/4 cup
Worcesterrshire sauce -1 tbsp
sugar - 1 tbsp
Salt - 1 tsp
Celery seed - 1 tsp
Bottled hot pepper sauce - 2-3 dashes


In saucepan, combine catsup, water, vinegar, sugar, sauce, salt, celery seed, and bottled hot pepper sauce.Bring the mixture to boiling, reduce heat and simmer, uncovered, for 30 minutes.Use to baste pork or beef ribs during last 15-20 minutes of barbecuing.Pass remaining sauce.Make about 2 cups.


Medium pineapple - 1 (peeled and cubed)
Fresh coconut - 1 (grated)
Jaggery - 50 gms
Turmeric - 1/2 tsp
Chilli powder - 1 1/2 tsp
Ginger - 1 tbsp (chopped)
salt to taste
Mustard seeds - 1 tbsp
Oil - 2 tbsp
Curry leaves - few


Dry roast coconut, turmeric, chilli powder and ginger and make a fine paste with a little water.Heat oil in kadai, add mustard and allow to crackle then add pineapple cubes. Cook for 10 minutes.Add ground paste and cook for 5 more minutes then add jaggery and salt.Garnish with curry leaves.Serve with rice or paratha.


Manathakkali leaves - 1 cup
Green chillies -5-6
Fresh coconut - 2 tbsp
Fresh thick curd - 1/2 cup or more
Oil - 1 tbsp

For Talimpu:
Oil - 1 tsp
Mustard seeds - 1/4 tsp


Heat the oil and fry green chillies and green leaves till soft.remove and grind along with coconut and salt to make chutney.Heat oil for talimpu; add mustard and allow it to crackle.Pour this over chutney.Just before serving mix in curd.


Rice rawa - 250 gms
Fresh coconut - 1/2 (grated)
Milk - 1 cup
Salt to taste
Oil - 3-4 tbsp


Mix all the ingredients except oil to make thick batter. Add little water if necessary.Heat 2 tbsp of oil in pan; pour the batter, spread and close the lid; cook in low flame for 10 minutes.Turn the rotti and pour the remaining oil around it and cook another 7-8 minutes until done and crisp.


Dried apricots - 3/4 cup (chopped)
Sugar - 1/2 cup
Water - 1/2 cups
Margarine - 90 gms
Egg -1
Wholemeal self-raising flour - 1/2 cup
White self raising flour -1/2 cup
Slivered almonds- 1/4 cup


Place apricots, sugar, water and margarine in a saucepan and stir over a low heat until boiling.Remove from heat and allow to cool.Beat in egg and then stir in flours and mix well.Place in a greased 7" ring cake tin and sprinkle almonds over top.Press in lightly.Bake in a moderate oven 35-40 minutes until cooked.


Shelled peas - 450 gms
Chicken stock - 900 ml
Parsley sprigs - 2
Mint sprigs -2
Granulated sugar - 1/2 tsp
Spring onions - 3 (trimmed)
Butter - 50 gms
Flour - 15 gms
Milk - 300 ml
Salt and freshly ground pepper
Fresh mint or spring onion tips to garnish


Put the peas, stock, parsley, mint, sugar and onions in a large saucepan.Cover and simmer for about 40 minutes until the peas are soft.Remove the parsley, mint and spring onions and blend the peas and stock to form a puree.Blend the butter, flour and milk together until smooth.Pour into  a saucepan and bring to the boil, stirring all the time, to thicken.Cook gently for 2-3 minutes.Stir in the pea puree and reheat gently.Add seasoning to taste.Serve garnished with chopped mint or spring onion tops.


Kuchen is German for cake. In America, it describes coffee cake like desserts

All purpose flour -1/2 cup
Brown sugar - 3 tbsp
Ground cinnamon - 1/2 tsp
Butter - 3 tbsp
Almonds - 1/4 cup (sliced and toasted)
Medium peaches - 600 gms (peeled, pitted and sliced)
Peach yogurt -200 gms carton
Cream cheese - 75 gms
Eggs -2
Sugar - 1/4 cup
All purpose flour - 1/4 cup


For crumb topping, in a small mixing bowl stir together the 1/2 cup flour, brown sugar,and cinnamon.Cut in butter till mixture resembles fine crumbs. Stir in almonds.Set crumb topping aside.Spoon peaches into an ungreased 10*6*2 " baking dish.In a medium mixer bowl use and electric mixer to beat together yogurt and cream cheese.Add eggs, sugar,and 1/4 cup flour beating till smooth.Pour mixture over fruit in dish.Sprinkle crumb topping around edge of dish.Bake in a 375 Oven for 30 minutes or till filling is set.Serve warm , cut into squares.Makes 6-8 servings.


Prawns - 500 gms
Oil -250 gms
Chilli powder -50 gms
Salt - 50 gms
Turmeric - 2 tsp
Mustard powder - 50 gms
Lemon juice - 1 cup
Garlic pods - 2 (crushed)


Peel, wash and deep fry in half of oil till red in colour.Cool and mix with other ingredients and cover;keep aside for one day.Next day, check the salt; add if necessary and transfer to dry jar and close the lid.


Red gram dal - 1 cup
Ponnaganti keerai - 2 cup (finely chopped)
Onions - 3
Tamarind - lime size
garlic cloves -6-8
Fresh coconut - 1/4 cup
Coriander seeds - 1 tbsp
Cumin seeds - 1/2 tbsp
Peppercorns - 1/2 tsp
Red chillies - 8
Salt to taste
Jaggery - small piece
Oil - 1 1/2 tbsp


Wash and pressure cook dal with keerai till soft and tender. cool, mash and keep aside.Soak tamarind in hot water and extract juice from it.Heat 1/2 tsp of oil, fry coriander seeds, cumin seeds, red chillies and peppercorn. Cool and grind along with coconut.Heat the remaining oil, add chopped garlic and onion; fry brown.Add ground paste, tamarind juice, salt and mashed dal with water.Cook until the sag becomes thick.Serve with rice or chapathi.Note: Ponnaganti leaves are good for eyes, regular use of these leaves improves the eye sight.


Raw banana - 1
Malabar yam -1 cup (thinly cut into small squares)
Turmeric - 1/4 tsp
Grated fresh coconut - 2 tbsp
Salt to taste

Grind together:
fresh grated coconut - 1/2 cup
Pepper corns - 1/4 tsp
Red chillies - 4
Little oil

For Seasoning:
Coconut oil - 1 tbsp
Mustard seeds - 1/4 tsp
Curry leaves - few


Fry red chillies and peppercorns in little oil and grind with coconut to make paste and keep aside.Cut banana with skin into half lengthwise and then slice it to 1/4" thick pieces.Cook yam and banana pieces in enough water with turmeric.Add salt, ground paste and cook till thick.Fry coconut in coconut oil until golden then add to gravy after removing from flame.Heat oil; add mustard and curry leaves and allow them to crackle.Pour this over gravy.


Broad egg noodles- 150 gms
Bacon slices - -3 (diced)
Onion - 2 Tbsp (finely minced)
Cream cottage cheese or farmers cheese - 1/2 cup
Sour cream - 1/4 cup
Salt and pepper to taste


Cook noodles in boiling, salted water following package directions; drain.Cook bacon in frying pan until lightly browned.Add onion and continue cooking until bacon is crisp.Remove bacon and onion with slotted spoon and set aside.discard all but 2 tbsp bacon fat. Add noodles to reserved bacon fat; mix well.Combine cheese, sour cream, salt, and pepper.Add cheese mixture, bacon, and onion to noodles.toss to combine thoroughly and serve.


Eggs -4
Castor sugar - 3/4 cup
Self raising flour - 1 1/4 cup
Butter - 1 tsp
Hot water - 3 tbsp
Cream - 1 cup (whipped)
Icing sugar
Additional whipped cream
Chinese gooseberries


Beat whole eggs until light. Gradually beat in sugar, continue beating until mixture is thick and sugar has completely dissolved (approximately 10-15 minutes)Sift flour several times; melt butter in hot water.Sift dry ingredients over egg mixture, fold in. Working quickly fold in hot water and butter.Pour into a buttered and floured 20 cm cake tin.Bake in a moderate oven 25-30 minutes or till cake springs back when touched lightly.Turn out immediately and leave to cool.Slice into three layers and fill layers with whipped cream.Dust top with icing sugar and decorate with additional whipped cream and sliced Chinese gooseberries.


Aubergine -250 gms
Ground almonds -250 gms
Orange flower water - 500 ml
Ground cinnamon  -1 tbsp
Sesame seeds 


Firstly, mix the almonds and ground cinnamon.Add the orange flower water little by little and even and creamy consistency has been obtained.Next, slice the aubergines lengthways and fry in a pan until soft.Remove from the pan and place on absorbent kitchen paper to remove the excess fat.Fill the aubergine strips with the almond paste and roll into a sausage shape.Place on a dish and drizzle with honey.To finish, sprinkle with sesame seeds.


Nethallu -250 gms
Broad beans - 250 gms
Onions - 2
Green chillies - 6
Turmeric - 1/2 tsp
Salt to taste
red chilli powder - 2 tsp
Curry leaves -  few
Coriander leaves - 1 tbsp
Oil - 3 tbsp


Wash the nethallu neatly.Finely chop onions and green chillies. Thread the edges and remove the strings from broadbeans and cut them into half.Heat the oil; fry the nethallu then add onions, green chillies, curry leaves and stir fry for 2-3 minutes.Add broad beans, salt, turmeric and chilli powder. Mix well and add 1 cup of water; cook in low flame till done.Lastly add coriander leaves.


Potatoes - 350 gms (peeled)
Large onion - 1 
anchovy fillets - 50 gms can
Butter - 75 gms
White bread crumbs - 40 gms (fresh)
Milk -150 ml
Cheddar cheese -100 gms


Thinly slice the potatoes and onions and finely chop the anchovies with their oil.Mix well together. Use half the butter to grease an ovenproof dish and spoon in the potato mixture.Melt the remaining butter in a pan and lightly fry the breadcrumbs for a few minutes.Sprinkle them over the potatoes. Cover the dish with foil and bake in the oven at 200 C for 35 minutes.Remove the foil and pour the milk into the dish at one side.Grate the cheese and sprinkle over the top, then return to the oven, uncovered, for 20-30 minutes until the potatoes are cooked and the crumbs golden brown.Serve hot.


For the batter:
flour - 100 gms
Milk -300 ml
Egg -1
Pinch of salt
Oil for frying

For the Filling:
Cold cooked chicken - 350 gms
Medium onion - 1 (sliced)
Salt and freshly ground pepper

For the Sauce:
Butter - 25 gms
Flour - 25 gms
Milk -300 ml
Salt and freshly ground pepper
Stilton cheese - 100 gms


 Mix or blend the batter ingredients (except oil).Heat a little oil in a small frying pan. Pour a little of the batter mixture into the pan, turning it round to cover the base thinly.Cook quickly until golden brown underneath, turn with a palette knife or by tossing and cook the second side until golden.Turn out on to kitchen paper towel and repeat to make eight pancakes.Finely chop the chicken and onion and mix with the seasoning.Place in the centre of each pancake, then roll them up and place in a lightly buttered ovenproof dish.Blend togetheer the sauce ingredients and pour into a saucepan.Whisking all the time, bring to the boil over a medium heat.Cook for 1-2 minutes until thickened…


Wheat flour - 125 gms
Salt- 2 gms
Butter - 75 gms
Egg - 1+1
Water - 2 tbsp

Tuna Fish filling:
Tuna fish mixed with chopped onion, capers and parsley

Minced Meat filling:
Minced meat -150 gms
Oil - 1 tbsp
garlic clove - 1
Soy sauce -  1 tbsp
Chilli powder - 1 tsp
Ground ginger - 1/2 tsp
Sour cream - 2 tbsp


Mix flour and salt. Rub the fat into the mixture  and add egg and water.Forma  a dough and let it rest in a refrigerator for approximately one hour.In the meantime, prepare the desired filling.For the minced meat filling: Heat oil and pressed garlic in a microwave safe bowl under cover, 750 w, for 2 minutes.Add the minced meat. Mash it with a fork.Cook the minced meat under cover, 750 w for 4 minutes.Add spices and sour cream and season to taste.Roll out the dough into a square, 24 * 24 cm. Divide the square into four smaller squares.Fold the squares diagonally, into a triangle.Brush the edges with a beaten egg and press the openings together in order to close them.Place the piro…


Pure ghee - 1/2 cup
sifted Self raising flour - 1/2 cup
Gram flour - 1/2 cup (sifted)
Powdered sugar - 1/2 cup
Freshly powdered cardamom seeds - 2 tsp
Freshly powdered cinnamon - 1/2 tsp

To Garnish:
Powdered pistachio nuts - 1 tsp
Powdered cardamom seeds - 1 tsp


Preheat oven to very moderate 170 C.Combine pure ghee with all other ingredients by hand for 10 minutes.Divide into 32 smooth balls. Roll well between two palms.Place on non stick baking tray with 6 cm space between each.Press a little garnish on top.Bake on upper rack for 20 minutes. Cool on wire rack.Keeps for a month in airtight jar.


Kiwi fruit -1
paprika - 1 tbsp
Olive oil - 3 tbsp
Apple cider vinegar - 1 tbsp


First prepare the kiwi fruit. Cut out the pulp about 1/4' thick from the surface and cut into diamonds or squares. Puree the rest of the kiwi fruit and set aside.Mix the rest of the ingredients together, and add the puree kiwi fruit.Then mix in the squared pieces into the sauce.


Extra virgin olive oil -3/4 cup
Garlic cloves - 6 (peeled and sliced)
Fresh red chilli pepper - 1 (sliced)
Large shrimp - 900 gms (shelled and deveined)
Fresh basil leaves - 4
Salt to taste
Fettuccine - 450 gms


Heat oil in frying pan. Add garlic and chilli; saute for one minute.Add shrimp and cook over medium high until shrimp turns pink, about 3 minutes. Add basil and salt.Cook pasta in boiling, salted water following package directions; drain.Place fettuccine in heated serving bowl. Pour shrimp and oil remaining in pan on top; toss and serve piping hot.


Cooked chicken- 1 cup (diced)
Chicken stock -4-5 cups
Thin egg noodles -200 gms
Salt and pepper to taste
Parsley - 2 tbsp (finely chopped)


Bring stock to boil in large saucepan.Add noodles, stirring constantly. Cook noodles until tender.Season to taste.. Add chicken and cook until heated thoroughly.Serve soup hot, sprinkled liberally with parsley.


shredded process Swiss cheese - 3/4 cup
Butter - 1/4 cup (softened)
parsley - 2 tbsp (snipped)
Prepared mustard - 1/2 tsp
Dried tarragon -1/8 tsp (crushed)
Rye bread -10 slices


Cream together Swiss cheese, butter, parsley, mustard, and tarragon.Spread cheese mixture on one side of each bread slice.Place slices together, forming 5 sandwiches; stack sandwiches.Tear off a 24*18 " piece of heavy duty foil; wrap stacked sandwiches loosely in foil.Grill over medium coals till heated through 20-25 minutes.Pull slices apart to serve.


Arhar dal - 1 cup
Tender tamarind - 10-15
Onion - 1 (chopped)
Green chillies - 4-5
Salt to taste
Red chilli powder - 2 tsp
Turmeric - 1/2 tsp

For Tempering:
Ghee -2 tsp
Red chillies -2 (broken)
Garlic cloves - 4 (crushed)
Fenugreek seeds - 1/4 tsp
Cumin, mustard seeds - 1/4 tsp
Asafoetida - a pinch
Curry leaves


Wash and pressure cook dal until tender and very soft. When lid is open mash the dal and keep aside.Wash chop the tamarind into small pieces; pressure cook until tender.Heat the ghee in pan; add all talimpu ingredients and allow to crackle.Then add chopped green chillies and onions; saute onions until soft.Add cooked dal, tamarind pieces, salt, turmeric and chilli powder.Cook for few minutes and remove from flame.Serve with rice.

చింతకాయ పప్పు 
కావలిసిన వస్తువులు: కంది పప్పు - 1 కప్  లేత చింతకాయలు - 10-15 ఉల్లిపాయ - 1 పచ్చిమిర్చి - 4-5 ఉప్పు పసుపు - 1/2 tsp  కారం - 2 tsp 
తాలింపు: నెయ్యి - 2 tsp  ఎండుమిర్చి -2 వెల్లులి రేకలు -4 (చిదిపినవి) మెంతులు - 1/4 tsp  ఆవాలు, జీలకర్ర - 1/4 tsp  ఇంగువ…


Tomato juice - 100 ml
Heated tomato juice - 750 ml
Gelatine - 30 ml
Sugar - 10 ml
Worcestershire sauce - 5 ml
Lemon juice - 30 ml
Celery salt and /or onion salt


Soften gelatin in the smaller amount of juice; heat part of remaining juice.Dissolve gelatine in hot juice; stir in remaining ingredients; adding celery salt, onion salt, or other seasoning to taste.Cool and pour into prepared moulds; chill.Variations: When mixture is partly set, stir in any of; chopped parsley, hard-cooked egg slices, diced celery, well drained cooked peas, stuffed olives, pickles or peeled chopped tomato. Mayonnaise may be beaten in.