April 30, 2017


Idlis - 2 (cut into 4 each)
Mixed vegetables - 200 gms 
(peas, carrots, french beans and potatoes)
Raisins - 1 tbsp
Ghee - 3 tbsp
Onions - 2 (chopped)
Ginger - 1 tsp (finely chopped)
Yoghurt - 1/2 cup (hung)
Cashew nut paste - 1 tbsp
Poppy seeds - 2 tsp
Chilli powder - 1 tsp
Turmeric - 1/4 tsp
Green chilli - 1 (chopped)
Coriander seeds  - 1 tsp
Cumin seeds - 1/2 tsp
Tomato puree - 2 tbsp
Salt to taste
Garam masala - 1/2 tsp

For Garnishing:
Coriander leaves (chopped)
Cream - 1/2 cup


  • Cube the carrots, string the beans and dice them. Dice the potatoes.
  • Parboil all the vegetables including the peas.
  • Grind together cashew nut paste, poppy seeds, coriander seeds, cumin and green chilli to a fine paste.
  • Heat oil and fry onions till they are light brown. Add chilli powder and turmeric and fry for a few seconds.
  • Add ginger, tomato puree and fry again till the oil separates.
  • Add the ground paste, salt and yoghurt.
  • Cook till the oil separates again. Add the idlis, parboiled vegetables, raisins, one cup of water and cook for 5 minutes over a low flame.
  • Remove from flame, sprinkle garam masala and stir in cream.
  • Garnish with chopped coriander leaves and serve hot.

April 29, 2017


Keera dosakaya - 250 gms
Green chillies - 3
Dry red chillies - 6
Tamarind - 2 strips
turmeric - 1/4 tsp
Salt to taste
Garlic cloves - 4
Cumin seeds - 1/4 tsp
Oil - 1 tsp
Coriander leaves - small bunch

For Talimpu:
Oil - 1 tbsp
Channa dal, urad dal - 1/2 tsp
Mustard seeds, fenugreek seeds, cumin seeds - 1/ tsp
Curry leaves


  • Peel and cut keera into small pieces.
  • Heat 1 tsp of oil and fry green chillies and red chillies.
  • Now grind red chillies, green chillies, tamarind, garlic,turmeric, salt, cumin seeds and coriander leaves to make chutney.
  • then add keera pieces and grind for few seconds. Pieces must be crushed lightly.
  • heat oil; add all talimpu ingredients and allow them to splutter.
  • Pour this over chutney.

కీరా దోసకాయ పచ్చడి 

కావలిసిన వస్తువులు:
కీరా దోసకాయ - 250 గ్రా 
పచ్చిమిర్చి  -3
ఎండు మిర్చి - 6
చింత పండు - కొద్దిగా 
పసుపు  - 1/4 tsp 
వెల్లులి రేకలు - 4
జీలకర్ర - 1/4 tsp 
నూనె - 1 tsp 
కొత్తిమీర - చిన్న కట్ట 

నూనె - 1 tbsp 
సెనగపప్పు, మినపప్పు - 1/2 tsp 
ఆవాలు, జీలకర్ర, మెంతులు  - 1/4 tsp 

  • కీరా దోసకాయ చెక్కు తీసి చేదు చూసుకొని చిన్న ముక్కలుగా కోసుకోవాలి. 
  • కొద్దిగా నూనెలో ఎండు మిర్చి, పచ్చిమిర్చి వేయించి తీసుకోవాలి. 
  • కీరా ముక్కలు తప్ప మిగిలిన వస్తువులు అన్ని కలిపి మెత్తగా రుబ్బుకోవాలి. 
  • చివరకు కీరా ముక్కలు వేసి కచ్చాపచ్చాగా రుబ్బుకోవాలి. నూనె వేడి చేసి తాలింపు దినుసులు వేసి వేగిన తరువాత పచ్చడిలో కలుపుకోవాలి. 


Eggs - 2
wheat flour  - 1 1/2 cups
Onion  -2 tbsp (chopped)
Green chillies - 2 (finely chopped)
Coriander leaves - 2 tbsp (chopped)
Milk - 1/2 cup
Salt to taste


  • Beat the eggs in a bowl. Add remaining ingredient except oil to make a dough. 
  • Add enough water if necessary; cover and keep aside for 15 minutes.
  • knead again and divide into equal portions.
  • Roll the balls with rolling pin to make thin round parathas.
  • Heat tawa and cook the parathas both sides with little oil.
  • Serve hot with achar or sauce.

April 28, 2017


Mutton  -1/2 kg
Drumsticks  -2
Onions - 3
Green chillies - 5-6
Ginger garlic paste  - 1 tbsp
Red chilli powder - 2 tsp
Turmeric - 1/2 tsp
Salt to taste
Garam masala - 1 tsp
Coriander seeds - 1 tbsp
Poppy seeds - 2 tsp
Coriander leaves - 1 tbsp (chopped)
Oil - 2 tbsp


  • Cut the drumsticks into 2" pieces. Finely chop onions and slit the green chillies.
  • Heat the oil in pressure cooker, add chopped onion and green chillies. Saute till onions are transparent.
  • Add mutton pieces, salt,, ginger garlic paste, turmeric and chilli powder.
  • Fry the pieces in medium flame for 3-4 minutes. Then add enough water and close the lid.
  • Cook till mutton is almost done. In the meantime grind coriander seeds and poppy seeds into paste.
  • When the lid is open; add ground paste and drumsticks.
  • Cook another 5 minutes until drumsticks are cooked.
  • Add garam masala and chopped coriander leaves.
  • Cook 2 more minutes and remove from flame.

April 27, 2017


Rice flour  -300 gms
Pinch of salt
Fresh coconut - 50 gms (grated)


  • Knead rice flour with salt and 2 tbsp of hot water to make a soft dough, ensuring that lumps do not form.
  • Press the dough through a vermicelli press to make individual little round mounds and steam in a cooker for 15 minutes.
  • Remove and serve with grated coconut on top.



Basmati rice - 400 gms
Broccoli florets - 150 gms 
Carrots - 100 gms (diced, parboiled)
Oil - 2 tbsp
cumin seeds  - 1 tsp
Bay leaf - 1
Cloves -3
Black pepper  -1 tsp
Salt to taste
Water  -5 cups


  • clean, wash and soak the rice in sufficient water for 10 minutes. drain and keep aside.
  • Heat oil in a heavy bottomed pan. Saute the cumin seeds, bay leaf, cloves and black pepper till they crackle.
  • Add the carrots, broccoli and salt and stir fry for 3-4 minutes.
  • Remove; discard the whole spices; keep the vegetables aside.
  • Boil one litre water in a separate pot; cook the rice until done and drain the excess water.
  • Gently fold in cooked vegetables into the rice and transfer to a serving platter.
  • Serve hot.


Spinach - 2 cups 
Red chillies - 5-6
Urad dal - 1 tsp
Channa dal - 1 tsp
Fenugreek seeds - 1/4 tsp
Tamarind - 1 strip
Salt to taste
Turmeric - 1/4 tsp
Garlic cloves -4
Cumin seeds - 1/4 tsp
Oil - 1-2 tsp


  • Wash and chop spinach leaves.
  • Heat the oil; add urad dal, channa dal, fenugreek seeds and fry for one minute.
  • Then add spinach leaves and cook till the leaves are soft.
  • Now grind all the ingredients to make chutney.
  • Serve with rice or dosa.

April 26, 2017


Tofu - 200 gms
Ginger garlic paste - 1 tsp
soya sauce- 1 tsp
Cornflour - 2 tbsp
Minced garlic - 1 tbsp
Green chilli - 2 tbsp (chopped)
Salt to taste
Oil  - 4 tbsp


  • Cut the tofu into small cubes. Marinate the cubes with ginger garlic paste, soya sauce and corn flour.
  • Heat the oil and add the marinated pieces.
  • Fry till brown;add minced garlic and green chilli and fry for one minute.
  • Serve hot.


Dalia (wheat rawa) - 1 cup
Vegetables  - 1/2 cup
(beans, carrots and peas)
Buttermilk- 1 cup
Spinach - 1/2 cup (chopped)
Green chillies - 4-5
Tomato puree -  2 tbsp
salt to taste
Curry leaves - few
Mustard seeds - 1/2 tsp
Oil - 1 tbsp


  • Soak the dalia in buttermilk for one hour.
  • Cut the vegetables in small pieces.
  • Heat the oil in pan; add mustard and curry leaves and allow them to splutter.
  • Add chopped vegetables, spinach and cook in low flame till they are almost tender.
  • Add tomato puree, salt and stir for one minute.
  • Then add dalia and 1 cup of water; mix and cover with lid.
  • Cook in low flame till done.
  • Serve hot or warm with curd or chutney.


Milk - 1 litre
Banana pulp - 3 tbsp
Sugar - 5-6 tbsp

For garnishing:
banana pieces and cherries


To  make the banana puree:

  • peel the bananas and mash with a fork. Mix with 1 tsp sugar syrup and blend gently with a fork for a smooth pulp.
To prepare the kulfi:
  • Boil the milk in thick bottom vessel. Reduce the flame and stir from time to time, taking care it does not burn at the bottom.
  • Boil and thicken the milk till it reduced to 1/4th of its quantity.
  • Mix in the sugar and stir till the sugar melts.
  • Remove and allow it to cool.
  • Mix in the banana pulp and mix gently. 
  • Pour into kulfi moulds and freeze overnight until it sets.
  • Unmould and serve with slices of fresh banana and cherries.


Green peas - 1 cup (boiled)
Coconut - 1/2 (grated)
Ginger - small piece
Green chillies - 6-7
Coriander leaves - 1/2 cup
Sugar - 1 tbsp
Curd - 2-3 tbsp
lemon juice - 1 tsp
Cumin seeds  - 1/2 tsp
Salt to taste


  • Grind together all ingredients to make chutney. Add little water if necessary.
  • Use it spread for buns and bread.


Egg yolks - 4 
Sugar - 200 gms
Lemons - 2
Gelatine or agar agar - 2 tbsp
Cream  - 300 ml
Egg whites - 6
Avocados - 3
Avocado slices and a lemon twist to garnish


  • Beat egg yolks and sugar together.
  • Grate rinds of lemons and squeeze the juice.
  • Add rind and lemon juice to egg yolks, beating constantly.
  • Soften gelatine in 6 tbsp water and heat until it is liquid. Do the same if using agar-agar. cool slightly.
  • Whip cream  and beat into mashed avocados. Then stir into lemon and egg mixture.
  • Stir in gelatine and continue until it begins to thicken.
  • Beat egg whites until soft peaks form. Fold into lemon and avocado mixture.
  • Spoon carefully into souffle dish or tall parfait glasses and chill until set.
  • This souffle can be served with extra whipped cream and garnished with avocado slices, a lemon twist and a sprig of mint.  


Butter - 225 gms
Brown sugar - 450 gms
Eggs - 2 (well beaten)
Flour - 1 1/2 cups
Baking powder - 2 tsp
Pecans - 1 cup (chopped)
Vanilla extract - 1 tsp


  • Preheat oven to 350 degrees.
  • melt butter in saucepan; dissolve brown sugar in melted butter. Remove from heat and let coll slightly.
  • Add eggs, flour, and baking powder to brown sugar mixture. 
  • Stir in nuts and vanilla; mix well.
  • Pour batter into well greased 9* 14" pan; bake for 20 to 30 minutes.
  • let cool slightly before cutting into squares.

April 19, 2017


White thin skinned potatoes - 3 or 4 large
(scrubbed and cut into 1/2 by 4" sticks)
Carrots - 1 kg (cut into 1/2 by 4" sticks)
Salad oil - 2 tbsp
Salt and pepper
Cider vinegar (optional)


  • In a large bowl, mix potatoes, carrots and 1 1/2 tbsp of the oil.
  • Grease two 10 by 15" rimmed baking pans with remaining 1 1/2 tsp oil and place in  a 425 oven for 5 minutes.
  • Then spread vegetables evenly in pan.
  • Bake, turning once with a wide spatula, until vegetables are lightly browned and tender when pierced (about 45 minutes); switch positions of pans halfway through baking.
  • To serve, transfer vegetables to platter or a napkin-lined basket.
  • Season to taste with salt and pepper.
  • Sprinkle with vinegar; if desired.


Strawberries- 4 cups (hulled)
Lemon juice - 1 cup
Mint sprigs - 5 cups (lightly packed)
Sugar - 1 1/4 cups
Water - 4 cups


  • In a 3-4 quart pan, combine 2 cups of water, one cup of sugar and mint sprigs.
  • Bring to a boil over high heat; reduce heat, cover, and simmer for 10 minutes.
  • Pour through a fine strainer into a blender; press to extract liquid. discard mint.
  • Thinly slice about one cup of the strawberries and set aside.
  • Add half the remaining strawberries to a blender and whirl until smooth; pour into a wide mouth 2 1/2 to 3 quart pitcher or bowl.
  • In blender, whirl lemon juice and remaining whole strawberries until smoothly purees; add to pitcher.
  • Stir in sliced strawberries and remaining 2 cups of water.
  • Sweeten to taste with more sugar, if desired; stir until sugar is dissolved.
  • Cover and refrigerate for at least 3 hours or up to 8 hours.
  • Before serving, stir well.


Apples - 1 kg
Water - 1/3 cup
Sugar - 1/4 cup


  • Pare apples if desired; trim away bruised or injured areas. Core; slice.
  • Bring water to boil; add apples.
  • Cover; return to boil. Reduce heat; simmer until apples are tender, about 12-15 minutes.
  • Stir occasionally to prevent sticking; remove from heat.
  • Put apples through food mill or sieve; add sugar.
  • Mix thoroughly; chill.


Mango -1 (small)
Coconut - 1/2
Red chillies - 15
Salt to taste
Sugar - 1/2 tsp
Turmeric - 1/2 tsp
Asafoetida - pinch
Oil - 4 tsp
Mustard - 1/4 tsp
Curry leaves - few


  • Peel and cut mango into small pieces. Grate or finely chop coconut.
  • Dry roast the red chillies.
  • Now grind mango, coconut, red chillies, salt, turmeric,salt, sugar and asafoetida together to make chutney.
  • Heat oil; fry mustard and curry leaves until it crackle.
  • Pour it over chutney. Mix well.

మామిడికాయ కొబ్బరి పచ్చడి 

కావలిసిన వస్తువులు:
మామిడికాయ - 1 (చిన్నది )
కొబ్బరి చిప్ప - 1
ఎండు మిరపకాయలు - 15
పసుపు  -1/2 tsp 
పంచదార - 1/2 tsp 
ఇంగువ - చిటికెడు 
నూనె - 4 tsp 
ఆవాలు - 1/4 tsp 

  • మామిడికాయ చెక్కు తీసి చిన్న ముక్కలుగా కోసుకోవాలి. కొబ్బరి తురుముకోవాలి. 
  • ఎండు మిర్చి వేయించి వాటితో మామిడి , కొబ్బరి, పసుపు, ఉప్పు, పంచదార, ఇంగువ వేసి మెత్తగా రుబ్బుకోవాలి. 
  • బాణలిలో నూనె వేడి చేసి అందులో ఆవాలు, కరివేపాకు వేసి వేగిన తరువాత పచ్చడిలో కలుపుకోవాలి


  1. Excessive bleeding of the nose can be stopped by placing a piece of newspaper over the nose.
  2. An extraordinary but effective British remedy for 'nosebleeds' Newspaper  half the size of a postage stamp is placed under the sufferer's tongue. the nose bleeding will stop miraculously.
  3. When there is bleeding through the nose, extract juice out of the kernel of the mango seeds and let in a few drops of this juice into the nostrils.
  4. To get cured of nose bleeding, mix 1/2 gm of alum with a little sugar candy and eat it 2-3 times a day.This will also help to stop bleeding through the mouth, urine or stools.
  5. For bleeding from the nose, drop juice of pomegranate flowers into the nose.
  6. To get rid of any foul or offensive smell emanating out of the nose, finely powder a few dry tulasi leaves and snuff in this powder through the nostrils.
  7. For a running nose: When making tea add 2 cloves, one cardamom, 1/2 tsp dried ginger and 2 basil leaves and bring to boil. Strain and drink.
  8. To stop constant or ceaseless flow of water out of the nose, let into the nostrils the juice extracted out of 'garike' grass.
  9. Many off the diseases of the nose can be cured or prevented by daily drawing in cold water through the nostrils and letting it out through the mouth.
  10. To get relief from a blocked nose, dip one end of a piece of dry turmeric in til oil and ignite it. When it begins to emit smoke, carefully inhale the smoke slowly, but deeply through the nose. Repeat several times.
  11. For a stuffed nose, eat raw onions twice a day.


Unsweetened pineapple juice - 3 cups
Ripe bananas - 2
Honey - 4 tsp
Juice of one lime
Finely crushed ice - 1 cup


  • place all ingredients in blender; blend until smooth.
  • Serve immediately.


All purpose flour - 2 cups
Granulated sugar - 3/4 cup
Brown sugar - 1/2 cup
Baking soda - 1 1/2 tsp
Salt - 1 1 /2 tsp
Cinnamon - 1 tsp
Nutmeg - 1/2 tsp
Butter - 1/2 cup
Apple sauce - 1 1/2 cups
Eggs - 2
Figs - 1/2 cup (chopped)
Raisins - 3/4 cup
Citron - 1/4 cup
Whole almonds - 3/4 cup (blanched)
Powdered sugar - 1/2 cup (sifted)


  • Combine flour, granulated and brown sugar, soda, salt, cinnamon, and nutmeg in a mixing bowl.
  • Add butter and applesauce; beat on  low speed for 2 minutes, being sure to scrape sides of bowl.
  • Add eggs; beat 2 minutes.
  • Stir in fruits and nuts.Pour batter into greased and floured 9" loaf pan.
  • Bake bread at 350 F for 1 1/2 hours or until done.
  • Cool slightly before removing from pan.
  • dust warm bread with powdered sugar; serve warm.

April 18, 2017


Banana -1
Lemon juice - 1 tbsp
Sugar - 4 tbsp
Milk - 1 cup
Plain yogurt - 1 cup
Whipped cream to garnish


  • Puree banana, lemon juice, and sugar in blender or food processor until smooth.
  • Add milk and yogurt; blend until thoroughly mixed.
  • Pour at once into glasses.
  • top with dab of whipped cream.


King crab meat - 1 can (200 gm), drained, flaked
Horseradish - 1 tsp
Salt - 1/2 tsp
Lemon juice - 1/4 tsp
Dash of white pepper - 
Plain yogurt - 1/2 cup


  • Combine crab meat, horseradish, salt, lemon juice and pepper.
  • Fold in yogurt. Cover; chill.
  • Use to spread on crackers as canapes, or use as a dip.


Water chestnuts - 200 gms (fresh or tinned)
Cornflour for dusting
Oil for deep frying

For the batter:
Corn flour - 25 gms
Refined flour - 75 gms
Water - 60 ml
Salt and pepper to taste
Baking powder - 1 tsp
oil - 1 tbsp

For the sauce:
Oil - 1/2 tsp
Garlic  -1/2 tsp (chopped)
Salt and pepper to taste
Sugar to taste
Soy sauce - 1 1/2 tsp
Vegetable stock - 60 ml
Corn flour - 1 tsp

For the garnish:
Spring onions (finely shredded)


For the batter:

  • Combine all the ingredients to make the batter.
For the Water chestnuts:
  • Dust water chestnuts with dry corn flour. This ensures that the batter clings to the water chestnuts.
  • Dip water chestnuts in the batter and deep fry until golden brown, making sure that there is enough batter on each piece and that they don't stick to each other.
  • Drain excess oil on a paper towel.
For the sauce:
  • Heat oil, saute garlic till the flavours are released.
  • Add pepper, salt, sugar and soy sauce and saute some more time.
  • Add vegetable stock.
  • Add fried water chestnuts.
  • Immediately add cornflour dissolved in a little water and quickly toss to a evenly coat the water chestnuts.
  • Take off the heat and serve, garnished with finely shredded spring onion green and whites.


Butter - 60 gms
Large onion - 1 (thinly sliced)
Carrots - 3 (grated)
Spinach  - 1 bunch (shredded)
Avocados - 2 (chopped)
Chinese bean sprouts or Moong beans - 1 cup
Fresh dill  - 3 small sprigs


  • Melt butter and saute onion and carrot for 10 minutes with lid on pan, stirring occasionally. Add spinach.
  • Stir well and cook further for a few minutes until spinach is soft. Cool.
  • Add avocados and mix well.
  • Add sprouts and dill.
  • This filling can be rolled with puff pastry, wholemeal pastry and filo pastry.
  • Glaze pastry with milk and glaze filo pastry with melted butter before baking.
  • Place filled rolls on greased tray and cook at 220 D until lightly brown.


Ripe tomatoes - 750 gms
Onions - 50 gms (sliced)
Small carrot -1 (sliced)
Small stick of celery - 1 (sliced)
Olive oil - 1 tbsp
Parsley - 2 sprigs
Basil leaves fresh or dried basil -1/2 tsp
Salt - 1 tsp
Sugar - 1 tsp
Pinch of pepper


  • Quarter the tomatoes and put into a saucepan with the onion, carrot, celery, oil and herbs.
  • Cover the pan and simmer gently for about 30 minutes.
  • Press through a sieve and return to the saucepan.
  • Add the salt,sugar and pepper and boil uncovered until reduced to puree consistency.
  • If liked some chopped fresh herbs can be added before serving.


Butter - 25 gms
Olive oil- 2 tbsp
Tomato sauce- 2 cups
Small onion - 1 (finely chopped)
Garlic clove - 1 (crushed)
Mushrooms - 200 gms (sliced)
Salt and pepper
Fettuccine or other egg pasta - 300 gms


  • Prepare the tomato sauce in advance. Heat the butter and oil in a saucepan and fry the onion and garlic gently until soft and golden.
  • Add the mushrooms. stir and fry for a minutes or two then stir in the tomato sauce.
  • Heat through and season to taste.
  • Cook the pasta in plenty of boiling salted water until just tender, about 10 minutes, then drain.
  • Turn into a heated serving dish, dress with a little oil or butter and pour the sauce over.

April 17, 2017


Pizza base - 1
Mushrooms - 50 gms
Butter - 50 gms
Cheese - 50 gms
Salt and pepper to taste


  • Take the pizza base and spread butter evenly on it.
  • Top up with sliced mushrooms, salt and pepper and sprinkle grated cheese over it.
  • Grill for 10 minutes and serve hot.


Cauliflower florets  - 300 gms
Ginger garlic paste - 1 tbsp
Green chillies -2 (chopped)
Turmeric - 1/2 tsp
Cumin powder - 1 tsp
Coriander powder - 1 1/2 tsp
Tomato puree - 2 tbsp
Salt to taste
Oil- 2 tbsp

For garnishing:
Coriander leaves -  small bunch


  • Boil the cauliflower florets in salted water for 4-5 minutes till they become just tender.
  • Drain out the water and grind coarsely in a food processor to obtain a coarse paste.
  • Heat oil in a kadai, fry the ginger garlic paste then add cauliflower and remaining ingredients.
  • cook in low flame stirring time to time for at least 12-15 minutes.
  • Serve garnished with coriander leaves.


Wheat flour - 500 gms
Salt to taste
Ajwain to taste

For Garnishing:


  • Mix wheat flour, salt and ajwain together and make a hard dough with enough water.
  • Divide them into 4-5 balls and roll them into round small disk.
  • Roast it on hot tawa;make small holes or marks with knife. Then turn it and roast the other side; make small pinches and roast it.
  • Garnish with ghee and jagery and serve.

April 15, 2017


Mutton - 500 gms
Onions  - 250 gms
Curd - 1 1/2 cup
Ghee - 100 gms
ginger  -2" piece
Garlic cloves  - 10
Cloves- 4
Cinnamon stick - 1
Cardamom - 4
Peppercorns - 10
Coriander leaves - small bunch
green chillies- 5
Red chillies - 2
Salt to taste
Turmeric - 1/2 tsp
Coriander powder - 1 tbsp
Garam masala - 1/2 tsp


  • Grind ginger, garlic to make paste. Finely chop onions, green chillies and halve the red chillies.
  • Take thick bottom vessel, add all ingredients and mix well.
  • Cover and cook in medium flame for 10 minutes.
  • Then add enough water and cook until the meat is tender and the oil floats on top.
  • Garnish with coriander leaves.

April 14, 2017


corn niblets - 2 cups
Mushrooms - 200 gms
Mixed sprouts - 50 gms
Oil -2 tbsp
Roasted cumin powder - 1 tsp
Chaat masala  -1/2 tsp
Onion - 1 (chopped)
Green chillies - 2 (finely chopped)
Salt to taste

For garnishing:
Bhujia- 50 gms

  • Boil the corn niblets in salted water till they are tender. Drain out excess water and keep aside.
  • Cut the mushrooms into quarters.
  • Heat oil and fry the onion until light brown. Add the corn niblets and the mushrooms and saute for 3-4 minutes.
  •  Add salt and cover with a lid and cook for another 2 minutes. Mix in the spices and cook for another 2 minutes.
  • Mix in the sprouts serve garnished with bhujia. 



Fresh noodles - 150 gms
Olive oil - 4-5 tsp
Green apple - 1
Pineapple slices - 2
Grapes - 1 cup (cut into halves)
Oil for deep frying
Salt to taste

Corn flour - 1  1/2 tbsp
Honey - 2 tsp
Tomato ketchup - 3 tsp
Chilli sauce - 1 tsp


  • Boil the noodles in salted water till they are cooked and tender but not over boiled.
  • Peel and core the apples and cut into tiny pieces.
  • Cut the pineapple into small pieces.
  • Divide the boiled noodles into 2.
  • Heat enough oil for deep frying; fry the noodles till they are crispy. Remove and keep aside.
For making sauce:
  • Mix the cornflour in one cup of water and add all the sauces and blend well.
  • Heat a kadai and heat the sauce on  a low flame. Gently mix in another half cup of water  and keep stirring.
  • Heat the sauce for 2-3 minutes and remove from fire.
  • Mix in the chopped fruits.
  • Place the boiled noodles in a serving dish. Place the crispy fried noodles on these and top with the sweet and sour sauce with the fruits and serve at once.


mango jam - 2 tbsp
Whisked curd - 200 ml
Mango puree - 1/2 cup
Clove powder - little
Crushed ice- 1/2 cup


  • Mix half of the curd with jam and remaining with mango puree.
  • Take 2 glasses and arrange first layer with jam mixed curd and second layer with mango puree mix.
  • Sprinkle little clove powder and serve with crushed ice.

April 13, 2017


Thick yoghurt -250 ml
Condensed milk - 200 ml

For the caramel:
Sugar - 3 tbsp


  • Prepare a caramel by melting the sugar in a pan over low flame.
  • Spread the caramel on the bottom of the dish. Allow the caramel to cool and solidify.
  • Blend the yoghurt and the condensed milk with a hand blender.
  • Pour this over the caramel. Place the dish in a steamer.
  • Steam for 10-12 minutes then cool to room temperature.
  • Refrigerate for 2-3 hours.
  • Just before serving place a plate on the top of the dish and turn over so that the caramel is on the upper side of the steamed yoghurt.

April 12, 2017


All purpose flour - 1 cup
Granulated sugar - 2/3 cup
Cocoa powder - 1/4 cup
Baking powder - 1 tsp
Baking soda - 1/4 tsp
Water - 2/3 cup
Canola oil - 1/4 cup
Vanilla 1 tsp
Egg whites - 3

cottage cheese - 1 cup
Low fat cream cheese - 250 gms
Icing sugar - 1/4 cup
Lemon juice  1 tsp
Fresh fruit - 4 cups (strawberry slices, raspberries, orange segments, yellow and green kiwi slices

  • Preheat oven to 375 F. Grease 15 * 10 " jelly roll pan with little canola oil.
  • Line pan with parchment paper, or coat with 3 tbsp granulated sugar, shake out excess.
  • In a large mixing bowl, combine flour, sugar, cocoa, baking powder, and baking soda. Make a well in the centre of the dry ingredients and add water, canola oil and vanilla. Set aside.
  • Beat eggs at high speed with beater until stiff peaks are formed. Without rinsing beaters, beat flour mixture at low speed for one minute. Beat at a medium speed for 2-3 minutes or until mixture is smooth.
  • Stir in half of the beaten egg whites into chocolate batter.
  • Fold batter into prepared jelly roll pan.
  • Bake for 10 -15 minutes or until  a wooden pick inserted in the centre comes out clean.
  • Let cool in the pan set on wire rack for 10 minutes
  • Invert cake on serving platter , and remove parchment paper.
To make glaze: 
In a blender or food processor, combine cottage cheese, cream cheese, icing sugar,and lemon juice. Process until smooth.
Spread evenly on cooled cake.
Arrange fruits over topping and serve immediately or refrigerate until serving time.


Channa dal - 100 gms
Cluster beans - 400 gms
Cinnamon stick - 1"
Salt to taste
Cumin seeds - 1 tsp
Oil - 4 tbsp
Onions - 100 gms (chopped)
Green chillies - 3 (chopped)
Chilli powder - 2 tsp
Turmeric - 1/2 tsp
Coriander powder - 2 tsp
Grated coconut - 2 tsp
Mustard seeds - 1/2 tsp
Aniseed - 1/2 tsp
Urad dal  - 1/2 tsp
Curry leaves - few


  • Soak channa dal for one hour and grind with cinnamon, cumin seeds and salt.
  • Cut and boil cluster beans until tender.
  • Heat oil in kadai, add mustard, aniseed, urad dal, onions and saute. 
  • Add green chillies and curry leaves, chilli powder, turmeric and coriander powder and cook for 2 minutes.
  • Add coconut and dal paste.
  • Add cluster beans and cook till dry.


cucumbers (dosakaya) - 500 gms (peeled and chopped)
 Green chillies - 10 (chopped)
Sesame seeds - 1 tbsp
Channa dal - 1 tbsp
Garlic cloves - 10
Curry leaves-  few
Tamarind pulp - 50 gms
Oil  -1 tbsp
Salt to taste
Mustard seeds - 1 tsp
Cumin seeds - 1 tsp
Urad dal - 1 tbsp
red chillies - 4-5
Asafoetida - 1/4 tsp


  • Heat two tsp of oil, saute green chillies, sesame seeds, channa dal, curry leaves, garlic and tamarind till cooked.
  • Cool and grind to a paste.
  • Add chopped cucumber and salt.
  • Heat 1 tsp of oil, crackle mustard, cumin, urad dal, red chillies, asafoetida and curry leaves.
  • Add to the pachadi and stir gently.

April 10, 2017


Onion - 1 (medium size, finely chopped)
Large carrot - 1 (chopped)
Celery sticks- 2 (chopped)
Ripe tomatoes - 4 (peeled and chopped)
Oil - 1 tbsp
Butter - 25 gms
Stock - 900 ml
Salt and pepper
Farfalle or shell pasta - 150 gms
grated Parmesan cheese


  • Prepare the vegetables.
  • Heat the oil and butter in a large saucepan and add all the vegetables, stir and cook over brisk heat for half a minute, then cover the pan and cook gently for about 10 minutes.
  • Add the stock and seasoning to taste.
  • Simmer until vegetables are tender, about 40 minutes.
  • Add the pasta and cook until ' al dente', aproximately another 10 minutes then turn into a tureen and sprinkle generously with Parmesan before serving. 


Milkmaid tin - 1
Tinned pineapple - 3-4 sliced (chopped)
Gelatine - 2 1/2 tbsp
Cream - 1 1/3 cups
Juice of 4 lemons 
Milk - 1 2/3 cups


  • Soak gelatine in 1/2 cup of water. Dissolve over a pan of hot water.
  • Mix the dissolved gelatine with milkmaid, milk, finely chopped pineapple slices and lemon juice.
  • Whip the cream till stiff.Mix into the milkmaid pineapple mixture.
  • Pour the mixture into a souffle dish and chill in the refrigerator.
  • When set, decorate with stiffly beaten cream, glazed cherry or candied peel and serve.
Note: Tinned pineapple may be substituted with fresh pineapple slices stewed in sugar. Use one tbsp sugar and one tbsp water for each slice.


Jowar(white millet) - 1/4 cup
Urad dal - 1 tbsp
Ginger chilli paste -  1 tsp
Fruit salt - 1/2 tsp
Oil - 2 tsp
Tomatoes - 2 tbsp (chopped)
Coriander leaves - 1 tbsp (chopped)


  • Wash and soak the jowar and urad dal in enough water separately overnight. Drain and blend them together in a mixer to a fine paste using little water.
  • Add the ginger chilli paste, fruit salt and salt to it and mix gently.
  • Pour a laddleful of this batter and pour it on a hot greased non stick pan and spread it evenly to make a uttapam.
  • Sprinkle tomatoes and coriander on top and cook well on both sides using a little oil.
  • Serve hot.


White pumpkin  -150 gms
Runner beans (karamani) - 150 gms
Ginger - 1 tsp (chopped)
Onions - 100 gms (sliced)
Green chillies - 2-3 (slit)
Curry leaves - 2 sprigs
Coconut milk - 200 ml
Coconut oil - 2 tbsp
Salt to taste


  • Boil white pumpkin and runner beans  with ginger, onions, green chillies and curry leaves in 300 ml water.
  • Add coconut milk and cook for 2-3 minutes.
  • Finish with coconut oil. Season.
  • Serve hot with rice, Kerala parathas or puris.

April 09, 2017


Whole cranberry sauce - 400 gms can
Walnuts - 1/2 cup (chopped)
Light raisins - 1/2 cup
Cinnamon powder - 1/4 tsp
Cloves powder - 1/8 tsp
Walnuts  (chopped) - optional


  • In a small mixing bowl stir together cranberry sauce, the 1/2 cup chopped walnuts, raisins, cinnamon, and cloves.
  • cover and chill cranberry mixture thoroughly in the refrigerator.
  • Stir relish and sprinkle additional walnuts over relish before serving, if desired.


Dry red wine or claret - 750 ml
Cold water - 1 cup
Frozen red fruit punch concentrate - 150 ml can
Orange liqueur - 1/2 cup
Lemon- lime carbonated beverage or
carbonated water              - 800 ml (chilled)


  • In a punch bowl mix wine wine, water, punch concentrate, and orange liqueur.
  • Slowly pour carbonated beverage or water down the side of bowl. Stir gently with an up-and down motion to mix.
  • Serve immediately.

April 08, 2017


Gherkins - 250 gms
Onion - 1
Ginger garlic paste - 1 tsp
Coconut - 1/2 
Turmeric - 1/2 tsp
Salt to taste
Chilli powder - 1 tsp
Coriander powder - 1 tsp
Cumin powder - 1/2 tsp
Oil - 2 tbsp
Cumin seeds - 1/4 tsp
Coriander leaves


  • Wash and trim the edges of gherkins. Slit them lengthwise into four.
  • finely chop onion. Grate and grind the coconut into smooth paste; add little water.
  • Heat the oil in pressure cooker; add cumin seeds and allow to crackle.
  • Add chopped onions and gherkins and saute for 2-3 minutes.
  • Then add ginger garlic paste, turmeric, salt, chilli powder, coriander powder and cumin powder. Mix well. cook for 3-4 minutes.
  • Add coconut paste and one cup of water. Close the lid and cook up to 3 whistles.
  • once the lid open; cook again if there is any water in gravy.
  • Lastly add coriander leaves.


Gelatin - 1 tbsp
Sugar - 3/4 cup
Egg whites - 3 (stiffly beaten)
Bananas - 3 (shredded)


  • Soak gelatin in 1/4 cup cold water 5 minutes.
  • Add 1/4 cup boiling water and sugar; stir until dissolved.
  • Cool. stirring occasionally, until congealing stars.
  • Add egg whites,beat until very light.
  • Add bananas, stir lightly. Chill until set.
  • Serve with whipped cream. 


Raw bananas - 4
Chilli powder - 1 tbsp
Salt - 1 tbsp
Cumin seeds - 1 tsp
Maida - 4 tbsp


  • Boil, peel and mash the bananas.
  • Mix the mashed bananas with remaining ingredients. Make small balls.
  • Dust the balls with rice flour and press it thinly to make round appadam.
  • Dry them directly under the sun and store in air tight container.


Coconut milk -2 cups
Fresh red chillies -4-5
Garlic  - 2 tbsp (minced)
Ginger - 2 tbsp (minced)
Curry powder - 1 tsp
Baby corn - 6
Zucchini - 1
Button mushrooms - 6
Basil leaves- 6
Lime leaves- 2-3
Tamarind pulp - 1 tsp
Oil - 2 tbsp

  • Cut the zucchini and mushroom into cubes. cut the baby corn in long slices. Keep aside.
  • Saute the red chillies, ginger, garlic and two basil leaves in a pan for 2 minutes and grind it in a food processor.
  • Heat oil in a pot; add the prepared paste, the curry powder, lime leaves and saute for 2 minutes.
  • Add the vegetables and stir fry.
  • Add the coconut milk and bring to a boil and simmer for 5-6 minutes.
  • Add the tamarind pulp and mix well.
  • Serve west pipping hot with steamed rice.
google.com, pub-6783067284749878, DIRECT, f08c47fec0942fa0