February 27, 2017


Kovakkai (Gherkins) - 200 gms
(slice into 4 lengthwise)
White kabuli channa - 1/4 cup
Onion - 1 (chopped)
Salt to taste

Grind Spices:
red chillies -5
Coriander seeds -  1 tbsp

Grind into paste:
Garlic flakes - 3
Cumin seeds -1/2 tsp
Fresh coconut - 1/4 cup


  • Soak channa in enough water for overnight. Pressure cook in salted water until tender.
  • Dry roast the spices and grind with tamarind to a smooth paste.
  • Grind coconut and other ingredients to make paste.
  • Steam cook onion and kovakkai together in a pressure cooker.
  • Heat oil and fry cooked kovaikkai together, channa along with ground spices and salt.
  • Fry till dry and then add ground paste and stir for one or two minutes.
  • Serve as a dry curry with rice.


Large potatoes -  1 kg
Salt to taste
Turmeric - 1/2 tsp
Olive oil for frying - 50 ml
Cumin seeds - 1 tsp
Carom seeds -  1.2 tsp
garlic - 1 tsp (chopped)
Curry leaves - few
Ginger - 1 tsp (chopped)
Green chillies - 1/2 tsp (chopped)
Red chilli flakes - 1/4 tsp
Asafoetida - 1/4 tsp
Chaat masala - 1/2 tsp
Red chilli powder - 1/2 tsp
Coriander leaves - 2 sprigs
Juice of one lemon


  • Peel an slice potatoes into 1 cm thick slices. Boil in salted water with 1/4 tsp of turmeric till almost done.
  • Heat oil on a  griddle, crackle cumin seeds and carom seeds. Add garlic and fry till golden.
  • Add curry leaves, ginger, green chillies, red chilli flakes, asafoetida, salt, chaat masala and red chilli powder.
  • Toss in the boiled potato slices and cook till done.
  • Lastly add lemon juice and coriander leaves.

స్పైసీ స్లైసెడ్ పొటాటోస్ 

కావలిసిన వస్తువులు:

పెద్ద బంగాళా దుంపలు - 1 కిలో 
పసుపు - 1/2 tsp 
ఆలివ్ ఆయిల్ - 50 ml 
జీలకర్ర - 1 tsp 
వాము - 1/2 tsp 
వెల్లులి - 1 tsp (తరుగు)
కరివేపాకు - కొద్దిగా 
అల్లం - 1 tsp (తురుము)
పచ్చిమిర్చి - 1/2 tsp 
చిల్లి ఫ్లేక్  - 1/4 tsp 
ఇంగువ - 1/4 tsp 
చాట్ మసాలా - 1/2 tsp 
కారం - 1/2 tsp 
కొత్తిమీర - కొద్దిగా 
నిమ్మకాయ రసం - 1 కాయ 

  • బంగాళా దుంపలు చెక్కు తీసి 1 cm మందంగా చక్రాలు కోసి ఉప్పు నీటిలో కొద్దిగా పసుపు వేసి దాదాపుగా ఉడికించి నీళ్లు వంచి పక్కన పెట్టుకోవాలి. 
  • బాణలిలో నూనె పోసి కాగిన తరువాత జీలకర్ర, వాము, వెల్లులి వేసి వేగా నివ్వాలి. 
  • అందులో కరివేపాకు, అల్లం, పచ్చిమిర్చి,చిల్లి ఫ్లేక్ ,ఉప్పు, చాట్ మసాలా, కారం వేసి ఒక ని వేగిన తరువాత బంగాళా దుంపలు వేసి వేయుంచుకోవాలి. 
  • చివరకు కొత్తిమీర, నిమ్మ రసం వేసి దించుకోవాలి . 


Milk - 1 litre
Almonds - 20 -25
Chironji seeds - 20 gms
Sugar to taste
Almond essence - few drops
Yellow colour - one drop
edible camphor - pinch
Saffron - few strands
Cardamom powder - pinch


  • Boil 3/4 litre milk in low flame.
  • soak and grind almonds into fine rawa consistency.
  • Add ground paste along with water to boiled milk. Add sugar also.
  • Bring to boil and stir continuously for 5 minutes. 
  • Switch off the flame then add remaining milk, Fried chironji seeds, almond essence, yellow colour, saffron and cardamom powder.
  • Mix well and let it cool. refrigerate.
  • Serve chilled.

బాదం ఖీర్ 

కావలిసిన వస్తువులు:
పాలు - 1 లీటర్ 
బాదాం పప్పు - 20 -25
సారపప్పు -20 గ్రా 
పంచదార - సరిపడా 
ఆల్మండ్ ఎసెన్స్ - కొద్దిగా 
పసుపు రంగు - ఒక చుక్క 
పచ్చ కర్పూరం - చిటికెడు 
కుంకుమ పువ్వు - కొద్దిగా 

  • మూడు వంతుల పాలు సన్నని సెగ మీద కాచి పెట్టుకోవాలి. 
  • బాదాం పప్పు నానపెట్టి సన్న రవ్వ మాదిరి రుబ్బి కడిగిన నీళ్లు కూడా తీసి ఇవి కాచిన పాలలో పంచదారతో పాటు కలిపి సన్నని సెగ మీద కలుపుతూ 5 ని లు తరువాత దించుకోవాలి. 
  • అందులో మిగిలిన పచ్చి పాలు, వేయించిన సారపప్పు, రంగు, ఎసెన్స్,కర్పూరం, కుంకుమ పువ్వు, ఏలకుల పొడి వేసి కలుపుకోవాలి. 
  • చల్లారిన తరువాత ఫ్రిడ్జిలో పెట్టి చల్లగా సర్వ్ చేసుకోవాలి


Lasagna noodles -200 gms
Ground beef - 450 gms
Mild Italian sausage links (casting removed) - 2
Olive oil - 1 tbsp
Onion - 1 (finely diced)
Garlic clove - 1 peeled and minced
Italian style tomatoes - 700 gms can (drained)
Tomato paste - 150 gms can
Oregano - 1/2 tsp
Basil - 1/2 tsp
Sugar -  1 tsp
Ricotta cheese - 200 gms
Mozzarella cheese -  200 gms (thinly sliced)
Parmesan cheese - 1/2 cup (freshly grated)


  • cook lasagna noodles in boiling salted water following package instructions; drain. Rinse with cold water and drain again.
  • Brown beef and sausages in large skillet. Remove from pan and pour off drippings.
  • Add oil to same skillet. Add onion and garlic; cook over low heat for 5 minutes. Add tomatoes, breaking them up with wooden spoon. Add tomato paste and seasonings. Stir well, then add meat to sauce. Cook over low heat for 40 minutes, or until thick.
  • Preheat oven to 350 degrees.
  • Lightly grease 13*9*2" baking dish. Ladle about 3/4 cup sauce into pan. Top with 1/3 of noodles. Dot with half the ricotta and half the mozzarella.
  • Add layer of sauce and 1/3 of noodles, then remaining ricotta and mozzarella.
  • Top with more sauce; add remaining noodles.
  • Top with remaining sauce and sprinkle with Parmesan cheese.
  • Bake for 30 minutes, or until well baked.
  • remove from oven and serve.

February 26, 2017


Sattu (roasted channa dal powder) - 1 1/2 tbsp  
Cumin powder -1/2 tsp
Lime - 1/2
Red chilli powder - 1/4 tsp
Black pepper powder- 1/2 tsp
Black salt - 1/4 tsp
Water - 1 1/2 cups


  • Squeeze out the juice from the lemon; about 1/2 tbsp
  • Put all the ingredients into the blender and blend for one minute.
  • Chill and pour into the glass over ice cubes.


spinach  leaves - 100 gms (finely chopped)
Greek yoghurt or fresh curd  - 450 gms
Green chillies - 2-3 (finely chopped)
Salt to taste


  • Blanch spinach leaves in hot water for 5 minutes. Drain and keep aside.
  • Whip the curd and mix with other ingredients.
  • Serve chilled.


Egg yolks - 8

Bottled cranberry juice , or juice from drained cranberries
plus enough bottled juice  - 1 cup

Whole cranberries -  4 cups (cans, drained) or
freshly cooked cranberries, cooled and drained

Grenadine -  1 tbsp

Egg whites -4

Sugar - 1/2 cup

Heavy cream -  1 cup (chilled)


  • Beat the egg yolks with a whisk or a electric beater until they are thick and lemon yellow, then beat in the cranberry juice.
  • transfer the mixture to a small saucepan and cook over moderate heat, stirring constantly until it thickens enough to coat the spoon heavily.
  • Under no circumstances allow this to boil or the eggs will curdle.
  • Stir in the cranberries and grenadine, and pour into a bowl.
  • Chill in the refrigerator for about 30 minutes until it thickens slightly.
  • Beat the egg whites until they foam, then gradually beat in the sugar.
  • Continue to beat until the whites from unwavering peaks on the beater when it is lifted out of the bowl.
  • In another bowl whip the chilled cream until it holds its shape softly.
  • With a rubber spatula, fold the cream gently but thoroughly into the thicked cranberry mixture, then fold in the egg whited, folding until streaks of white no longer snow.
  • Pour into refrigerator trays, or a 2 quart decorative mold or souffle dish.
  • Cover with foil and freeze until firm.
  • The cranberry mouse may be serve in scoops like ice cream, unmolded on a plate, or serve directly from a souffle dish.


Sweet potatoes - 6
Brown sugar - 1/2 cup
Salt - 1/2 tsp
Butter - 4 tbsp
Water - 1/4 cup


  • Preheat the oven to 400 degrees.
  • Boil the sweet potatoes in salted water until they are tender.
  • Peel the potatoes, cut them in half lengthwise, and place them in an oiled baking pan.
  • Sprinkle them with the sugar and salt, and dot with the butter.
  • Add the water to the pan.
  • Bake, turning frequently, for about 20 minutes, or until the potatoes are brown.


Acron squash - 6
Butter - 4 tbsp
Salt and pepper
Yams - 2 cans
Egg -1
Ginger - 4 tbsp (finely chopped)
Parmesan cheese - 1/2 cup (grated)


  • Preheat the oven to 350 degrees. 
  • Cut the squash in half crosswise and remove the seeds.
  • Melt 2 tbsp of the butter and brush it on the squash. Season to taste with salt and pepper.
  • Place the squash on  a cookie sheet and bake for 50-60 minutes, or until the flesh is soft.
  • Remove the squash from the oven and carefully scoop out the flesh, reserving the shells.
  • Drain the yams and force them and the squash through a strainerr into a bowl. Beat in the egg and the ginger.
  • Fill the squash shells with this mixture, sprinkle with the cheese and dot with the remaining butter.
  • Brown under the broiler and serve.

February 25, 2017


Coconut slices - 100 gms (roasted)
Dry prawns - 8 tbsp (fried)
Roasted peanuts - 8 tbsp
Shallots - 8 tbsp (diced)
Fresh chilli - 3 tbsp (chopped)
Small lime - 1
Betel leaves

For the Sauce:
Water -  400 ml
Palm sugar - 250 gms
Salt - 1 tbsp
Shallots - 60 gms (sliced)
Shrimp paste - 1 tbsp
Roasted coconut - 20 gm


  • To make the sauce, heat the palm sugar with water in a saucepan.
  • Once melted, add the shrimp paste, sliced shallots, a little galangal, roasted coconut and salt.
  • Simmer everything over a low heat and check the salt, adding more if necessary. 
  • Set aside until ready to serve, and serve in a small bowl.
  • To make the baskets, thoroughly wash the betel leaves, which will be used to wrap up the filling.
  • Make the filling by mixing the rest of the ingredients in a bowl, and when ready, place a generous portion in the centre of each leaf.
  • Season each filling with a tablespoon of the sauce, and then roll the betel leaves into parcels.
  • Serve in individual rations.


Peanuts -  1 cup
Paneer -  1.2 cup
Egg-  1
Flour -  3 tbsp
Sugar - 1/2 cup
Baking powder - 1/4 tsp
Kishmish - 2 tbsp
Grated coconut - 1 tbsp
Honey - 1/2 cup


  • Roast the peanuts; remove the skin and grind coarsely.
  • Add other ingredients except honey and oil and make medium consistency batter. Beat well.
  • Heat oil and fry round balls on medium heat.
  • Serve hot with honey over them.


Very fine semolina - 500 gms
Eggs -2
Dried yeast - 10 gms
Fresh yeast - 10 gms
Butter - 100 gms
Honey - 2 tbsp
Pinch of salt


  • Mix the semolina, salt, softened butter, eggs, and yeasts in a bowl.
  • beat well until smooth. Break off small balls from the mixture and flatten them with greased hands into roughly two millimetre thick discs.
  • Fry the crepes in a little butter until they are cooked enough to flip over 2-3 minutes.
  • Place into an oven proof dish, drizzle in honey and bake at 220 C for a couple of minutes.
  • Atlas honey, appreciated for its characteristic taste, is popular throughout Morocco. Crepes are normally served as dessert, although they may also be eaten for breakfast.


Snow peas - 25
goat cheese (Montrachet or Lezay) - 100 gms
Plain yogurt - 1/4 cup
Any flavoured  mustard - 1 tsp
Hot and spicy pecans - 1/2 cup (finely chopped)


  • Cut stem ends of snow peas and pull down straight edge to remove any string.
  • Blanch in boiling water for 30 seconds.
  • Plunge peas into ice water.
  • Using a sharp paring knife, slit open each pod along straight side.
  • In bowl combine cheese, yogurt, mustard, and 1/4 cup pecans.
  • Pipe or stuff each pod with goat cheese mixture.
  • dip stuffing side of each pod into remaining chopped nuts to garnish.

February 23, 2017


green peppers - 200 gms
Red peppers - 200 gms
Onion -1
lemons -2
lemon juice -1/2 small cup
Orange juice - 1/2 small cup
Garlic - 10 gms
Cumin - 5 gms
Black olives

  • To prepare the salted lemon (which takes fifteen days), cut the two ends off the lemon, make an incision in both sides of the lemon in the form of a cross, rub in plenty of salt and leave to penetrate.
  • Keep for two weeks at room temperature, if possible in a sealed container.
  • Wash the peppers and roast with the onion in a preheated 220 C oven for one hour. Remove.

  • Peel the vegetables, cut the pepper into strips and chop the onion.
  • Place the orange juice and lemon juice in a saucepan over medium heat and reduce. 
  •  Add the peppers, onion, a little garlic that has been previously sliced and sauteed, and the cumin.
  •  Cook quickly and remove from the heat.
  • The pepper salad is served cold or warm with strips of salted lemon and black olives.
  • Drizzle with olive oil.


  • This is refreshing salad with the unmistakeable and typically Moroccan taste of salted lemon. Another way to prepare the lemon is cut it into strips, rub with salt, and then assemble it together again, leaving the lemon in air-tight container for two weeks.

February 21, 2017


Fresh tender curry leaves - 1 cup
Garlic flakes - 6
Ginger - 1" piece
Tamarind - marble size
Poppy seeds - 1 tbsp
Red chillies -4-5
Green chillies -2
grated fresh coconut - 2 tbsp
Small onions - 1/2 cup (peeled)
Salt to taste
Mustard seeds - 1/4 tsp
Urad dal - 1/2 tsp
Oil - 1 tbsp


  • Fry red chillies, green chillies, garlic, ginger and curry leaves in little oil for few minutes.
  • Dry roast poppy seeds separately.
  • Grind above ingredients along with tamarind, coconut and salt.
  • Peel the onions and keep aside.
  • Heat the remaining oil; add urad  dal and mustard and allow it to splutter.
  • Add onions and saute for awhile.
  • Add ground paste and fry for few minutes.
  • Add enough water and cook until the gravy is thick and onions are tender.
  • Serve with rice.


Mutton - 500 gms
Channa dal - 100 gms
Tender tamarind leaves - 100 gms
Onions - 2
green chillies - 4
Ginger garlic paste - 1 tbsp
Turmeric - 1/2 tsp
Chilli powder - 2 tsp
Salt to taste
Coriander powder - 2 tsp
Coriander leaves - 1 tbsp
Garam masala - 1/2 tsp
Oil - 3 tbsp


  • Wash and cut the mutton into medium size pieces.Soak the dal for 30 minutes.
  • Remove stems from tender tamarind leaves.
  • Finally chop onions and green chillies. Heat the oil in pressure cooker,add chopped onions and green chillies.
  • Fry until light brown. Then add mutton pieces,ginger garlic paste,turmeric;stir fry for 4-5 minutes.
  • Add 1 cup of water and close the lid.
  • Cook up to 3 whistles or until the mutton is almost done.
  • Once the lid is open add soaked channa dal,tamarind leaves,salt,chilli powder,coriander powder and 1 cup of water.
  • Close the lid and cook again for 3 more whistles.
  • Cook till the gravy is thick then add garam masala and coriander leaves.
  • Serve with rice for best taste.


Jackfruit - 250 gms (cut into small pieces)
ginger - 1/2 tsp (chopped)
Coriander leaves - 1 tsp (chopped)
Green chillies -2 (chopped)
Besan - 4 tbsp
Salt to taste
Oil for deep frying

For the Curry:
Oil - 1 tbsp
Onions -2 (chopped)
Yoghurt -60 gms (whisked)
Tomato -1 (chopped)
Coriander powder - 1 tsp
Chilli powder - 1/2 tsp
Turmeric - 1/2 tsp
Salt to taste
Ginger juliennes
fresh coriander leaves


For the Jackfruit dumplings:

  • Cook the jackfruit in boiling water. Drain and cool.
  • Mash, add ginger, coriander leaves, green chillies, salt and besan.
  • Make into small dumplings and deep fry.Keep aside.
For the Gravy:
  • Heat oil, add onions and stir fry till golden brown.Add the yoghurt.
  • Add tomato,coriander powder,chillie powder,turmeric and season.Cook.
  • Add the dumplings and 4 tbsp of water and simmer on low heat till the dumplings absorb the gravy.
  • Garnish with fresh coriander leaves and ginger juliennes.
  • Serve with rotis or rice. 


Cooked beets -  500 gms (sliced)
Low sodium chicken broth - 400 gms can
Red onion - 1/4 cup (coarsely chopped)
Garlic clove - 1
Orange juice - 3-4 tbsp
Plain yogurt or Neufchatel cheese -  1/2 cup (softened)
Cucumber -1 (peeled and diced)
Orange slices


  • Process or blend first 5 ingredients until smooth.
  • Stir in yogurt and cucumber.
  • Chill and garnish with orange slices before serving.


Butter - 40 gms
Egg whites -2
Castor sugar - 65 gms
Plain flour - 50 gms (sifted)
Ground almonds - 1 tbsp


  • Melt the butter gently over a low heat, and allow to cool.
  • Beat the egg whites until frothy, add the castor sugar and beat again for 2-3 minutes until the mixture is thick.
  • Gently fold in the sifted flour together with the melted butter and the ground almonds.
  • Lightly grease 3 baking trays. Drop 3 small spoonfuls of the mixture on to a tray.
  • Spread each spoonful into a shallow oval shape and bake in a preheated oven for about 5 minutes, or until the biscuits are lightly browned round the edges.
  • Quickly remove the biscuits from the baking tray and curl them round the handle of a wooden spoon while still hot.
  • Allow the biscuits to set in shape for 2-3 minutes before removing to a wire tray to go completely cold.
  • Cook the remaining biscuits similarly using a cool baking tray for each batch. Curl and allow the biscuits to set in shape.
  • It is advisable to cook only 3 of these biscuits at a time as speed is needed in shaping them.
  • However the mixture has to be spread on to cool trays, so it is a good idea to have 3 trays in use.

February 20, 2017


Pork chops - 4 (about one pound)
cooking oil - 1 tbsp
Quick cooking brown rice mix with mushrooms - 125 gms
water - 1 1/3 cup
Celery stalk -1 (sliced)
Sour cream - 1/2 cup


  • In a skillet brown chops in hot oil over medium flame.
  • Remove chops from the skillet; discard drippings.
  • In the same skillet combine rice mix, water, and celery; place chops over rice mixture.
  • Bring to a boil. reduce heat and simmer, covered, for 30 minutes.
  • Remove chops from the skillet; keep warm.
  • Stir sour cream into rice mixture; heat through but do not boil.
  • Serve with chops.


Plain flour - 100 gms
Salt - 1/2 tsp
Chilled butter - 100 gms (chopped)
Cheddar cheese -  75 gms (finely grated)
parmesan cheese - 25 gms
Water - 1 tbsp
Pinch of cayenne pepper


  • Sift the flour and salt into a mixing bowl and add the butter.
  • rub the butter into thee flour until the mixture resembles fine breadcrumbs.
  • Stir in the cheddar cheese, Parmesan, and Cayenne pepper.
  • Using a round bladed knife, stir in enough cold water to form a stiff dough.
  • Turn the dough on to a floured board and knead.
  • Roll out to a thickness of 1/4" and cut into 1 cm * 1/2 " fingers.
  • Arrange the fingers on a greased baking tray and bake in a preheated oven for 7- 10 minutes until crisp and lightly browned.
  • Serve these fingers either hot or cold with any of the more savoury ice creams.


large cooking apples -2
Cloves - 10
Water - 2/3 cup
Cinnamon stick - 3"
Nutmeg powder - 1/4 tsp
Brown sugar - 2 tbsp
Apple juice - 4 cups
Red apple - 1/2 (sliced)
Mint sprigs 


  • Stud cooking apples with cloves.
  • cut apples in half and place with cut sides down in a saucepan.
  • Add water, cinnamon, nutmeg and brown sugar.
  • Cover and simmer gently for 20 minutes. Strain into a pan.
  • Remove spices and press cooked apple through a sieve into another pan.
  • Add apple juice.
  • Garnish with slices of red apple and mint.

February 18, 2017


Culinary herbs are not as potent as medicinal herbs, but many confer some health benefits.They provide a wide variety of active phytochemicals that promote health and protect against chronic diseases.

Image result for basil

  • A mainstay in many dishes, basil is also in large quantities as a tonic and cold remedy.
Image result for chive
  • These are tiny onion relatives contain sulfur compounds that may lower blood pressure if eaten in large quantities..

Image result for coriander
  • Pungent fresh leaves or seeds may be chewed to ease indigestion.

Image result for dill
  • widely used in pickles, salad dressings, and fish dishes. Dill is also eaten to alleviate intestinal gas. Europeans often give Babies weak dill tea to relieve colic.

Image result for mint
  • Chewing the leaves can freshen the breath; mint tea is a digestive aid.

Image result for oregano
  • Brewed as tea, it is said to aid digestion and alleviate the congestion.

Image result for parsley
  • When consumed in portions of at least 30 gms, this herb contains useful amount of Vitamin C (fresh parsley only), Calcium, Iron, and Potassium. Parsley is also high in bioflavonoids,monoterpenes, and other anticancer compounds.

Image result for rosemary
  • Its leaves contain an oil used in liniments to relive muscle aches. Rosemary tea is said to alleviate compounds.

Image result for sage
  • Sage ta can be used as a digestive aid; as a mouthwash or gargle to ease painful gums, mouth ulcers, or sore throat. Some research indicates that sage oil can boost acetylcholine levels in the brain, improving memory.

Image result for thyme
  • Brewed as tea to quiet irritable bowels, as a gargle for a sore throat, or as syrup for a cough or congestion.
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