May 17, 2017


French loaf, Italian or sourdough bread - 1
Butter - 1/2 cup
Garlic clove - 1 (mashed)


  • Preheat the oven to moderate 350 degrees.
  • Cut the bread into 1/2" thick slices and keep the slices in order.
  • Melt the butter and garlic in a small saucepan.
  • Brush the butter generously over each slice of bread.
  • Reshape the loaf on a large sheet of heavy duty aluminium foil; wrap the loaf.
  • Heat the bread in the preheated moderate oven until hot and crisp around the edges about 12 minutes.
  • Loosen the foil packet for serving, but keep the bread in the foil to keep warm.
For a deliciously different garlic bread, try sprinkling Parmesan or mozzarella cheese on top for the last 5 minutes of baking (do not cover). Or add basil, parsley or oregano to the butter/ garlic mixture before spreading on the bread.


Fresh or dry pack frozen raspberries - 1 1/2 cups
Fresh lemon juice - 1/2 cup
Sugar - 1 cup
Fresh mint sprigs - 3
Water - 5 cups
Lemon slices for garnish

  • Combine the water and the sugar in a large saucepan. Bring the liquid to boiling over high heat, stirring to dissolve the sugar.
  • remove the saucepan from the heat and add the mint, if you wish.
  • Chill the syrup for one hour.
  • remove the mint if used. Combine the raspberries and one cup of the sugar syrup and blend it to make puree.
  • strain the puree into the pitcher and add the remaining syrup and the lemon juice.
  • Stir well.
  • Serve the lemonade over ice in tall glasses, garnished with lemon slices.

May 15, 2017


Potatoes - 250 gms
Onions - 2
Green chillies- 3-4
Turmeric -1/2 tsp
Ginger garlic paste - 1 tsp
Chilli powder  -1 tsp
Salt to taste
Tamarind pulp- 1-2 tbsp
Mustard seeds, cumin seeds,fenugreek seeds- 1/2 tsp
Urad dal- 1/2 tsp
Curry leaves - few
Oil-1 tbsp
Coriander leaves


  • Finely chop onions and slit the green chillies.
  • Peel and cut potatoes into medium pieces.
  • Heat the oil in kadai, add urad dal,mustard,cumin & fenugreek seeds and curry leaves. Allow them to splutter.
  • Add onions, green chillies and ginger garlic paste and fry them till onions are light brown.
  • Add potato pieces and fry for 3-4 minutes. Then add salt, turmeric,chilli powder; stir and add one cup of water. Close the lid and cook till potatoes are almost tender.
  • Add tamarind pulp,garam masala; add little water if necessary.
  • Cook for another 3 minutes and garnish with coriander leaves.

May 14, 2017


Okra - 500 gms
Onion  -1
tomato - 1
Ginger garlic paste - 1 tsp
Coriander powder - 1 tbsp
Red chilli powder - 1 tsp
Besan - 1 tbsp
salt to taste
Turmeric - 1/4 tsp
Garam masala - 1/2 tsp
Asafoetida -  pinch
Mustard seeds - 1/2 tsp
Cumin seeds - 1/2 tsp
Curry leaves -  few
Oil - 2 tbsp


  • Finely chop onions and tomato. Trim the edges and cut okra into 1 cm pieces.
  • Heat the oil in kadai, add cumin, mustard and curry leaves; allow them to splutter.
  • Add ginger garlic paste, onion,besan and fry until light brown.
  • Add chopped tomato, turmeric, asafoetida, coriander powder, chilli powder, garam masala and salt. Stir fry for one minute.
  • Then add okra pieces; mix gently and cook till done.
  • Serve with rice.


Fresh watercress - 1 bunch
Walnuts - 3 tbsp
Tomato - 1 (cut into chunks)
Garlic clove - 1 (smashed and chopped)
Olive oil - 50 ml
Parmesan cheese - 4 tbsp
Large mushroom caps - 16
few drops Tabasco sauce
Worcestershire sauce - few drops
Salt and pepper


  • Wash watercress well and dry. Place in food processor and blend until almost pureed.
  • Add walnuts and tomato; blend until pureed.
  • Add garlic and oil; blend several seconds.
  • Add cheese, Tabasco, Worcestershire, salt and pepper; blend again for several seconds.
  • Stuff mushroom caps with mixture and arrange on stoneware plate.
  • Microwave 3 minutes.
  • Serve as a appetizer.


Red pepper - 1/2 (diced large)
Yellow pepper  - 1/2 (diced large)
Onion - 1 (diced large)
Dry white wine - 1 cup
Celery stalk - 1 (sliced thick)
Green onion - 3 (cut int 1" lengths)
Broccoli head in florets - 1/4
cucumber - 1/3 (peeled, halved, seeded and sliced thick)
Zucchini  - 1/3 (Sliced thick)
Chinese cabbage - 1/4 (sliced thick)
Garlic cloves - 2 (smashed and chopped)
parsley -  1 tbsp (chopped)
Bay leaves - 2
Basil - 1 tsp
Olive oil - 3 tbsp
Wine vinegar - 3 tbsp
Salt and pepper
Fresh mint to taste
Fresh dill to taste
Juice of half lime


  • Place peppers, diced onion, wine, celery and green onions in skillet.
  • Season, cover and cook 3 minutes over high heat.
  • Add all remaining ingredients, except lime juice, and cook 6 minutes covered over medium high heat.
  • Sprinkle lime juice and serve immediately.

May 13, 2017


Semiya - 500 gms
Mutton - 500 gms
Onion - 1
Green chillies - 4
Ginger garlic paste -  1 tbsp
Chilli powder -  2 tsp
Turmeric - 1/2 tsp
Salt to taste
Garam masala - 1 tsp
Mint leaves - 1 tbsp
Shajeera - 1 tsp
Bay leaf - 2
Coriander leaves - 1 tbsp
Ghee - 2 tsp
Oil -  2 tbsp


  • Fry vermicelli in ghee until golden red colour. 
  • Heat the oil in pressure cooker, add chopped onion, green chillies and ginger garlic paste. Fry till onions are light brown.
  • Add mutton pieces, salt, turmeric, chilli powder and mint leaves.
  • Fry on medium flame for 5 minutes.
  • Then add sufficient water and close the lid. Cook till mutton is tender.
  • Add fried semiya and garam masala. Cook until semiya is tender and separate.
  • Lastly garnish with coriander leaves.

May 05, 2017


Bean curd - 3 squares
dried shrimp - 15 gms
Fish meat - 30 gms
Pork - 60 gms (chopped)

Mix together (1):
Salt - 3/4 tsp
Ginger wine - 1 tsp
MSG - 1/2 tsp
Black pepper  -1/2 tsp
Water - 1 1/2 tbsp

Mix together (2): 
Stock or water - 1 cup
Salt - 1/2 tsp
MSG - 1/2 tsp
Soy sauce - 1 tbsp

Mix together (3):
Corn flour  - 1 tsp
Water  - 1/2 tbsp


  • Lightly rinse dried shrimp, drain and chop finely with fish meat; mix chopped shrimp and fish with chopped pork and add (1); mix in 1/2 tbsp cornflour. Lightly throw the mixture against the inside of bowl to combine ingredients thoroughly (filling).
  • Cut each square of bean curd into 4 pieces and cut a hole in the middle of each piece of bean curd; dust with cornflour, stuff hole with filling; repeat for all squares.
  • Heat pan and 4 tbsp oil; place stuffed bean curd in pan (meat side down) and fry until golden brown; add (2) and cook covered until liquid is nearly evaporated.
  • Add 1 tbsp soy sauce and (3) to thicken; mix and add 1 tbsp fried oil; remove to serving plate and serve.
  • garnish with coriander leaves.
Note: Ginger wine is a mixture of rice wine and the juices of smashed ginger root.

May 04, 2017


No sugar chocolate cake mix - 226 gms
Egg - 1
Sour cream - 90 ml


  • Combine all ingredients: mix to blend thoroughly.
  • Chill at least 4 hours. 
  • Drops by teaspoonfuls onto greased cookie sheet.
  • Bake at 350 F for 8 - 12 minutes.
  • Cool slightly; remove from pan.


Instant drink mix - 3 tbsp
Cold water - 60 ml
vanilla ice cream (softened) - 125 ml
cold diet soda - 1/2 can


  • combine drink mix and water in a tall glass, stir to completely blend.
  • Add ice cream and fill with diet soda.


White or protein bread slices
Grated Parmesan cheese
Little paprika


  • Cut thin slices of white or protein bread and brush one side of each slice with soft butter.
  • Sprinkle with grated Parmesan cheese and a little paprika.
  • Toast slowly in a very slow oven (250 F) until crisp and nicely browned.


Prawns - 12 (about 500 gms)
Oil for frying
Garlic - 1 tbsp (chopped)
Ginger root - 1 tbsp (chopped)
Shallots - 1 tbsp (chopped)
Hot bean paste - 1 tsp
Rice wine or dry sherry - 1 tbsp
Tomato ketchup - 4 tbsp
Salt -1/2 tsp
Sugar -1 tbsp
MSG - 1 tsp
Water - 3 tbsp
Corn flour -1 tsp


  • Peel prawns; rinse and devein; drain.
  • Heat oil for deep frying; deep fry prawns 2 minutes over high heat; remove and drain.
  • Remove all but 2 tbsp oil from pan; reheat and stir fry chopped garlic, ginger root and shallots until fragrant; add hot bean paste, rice wine or sherry and tomato ketchup and stir fry 1/2 minute; add prawns and salt, sugar, MSG, water and cornflour and when mixture begins to boil, add 1tbsp oil and toss lightly to mix ingredients and coat prawns with sauce;remove and portion onto serving plate.
  • Serve.

May 03, 2017


Sifted cake flour - 1 cup
baking powder - 1 tsp
Salt - 1/2 tsp
eggs - 6 (separated)
Sugar - 1 cup
Orange extract - 1 tsp
Lemon extract - 1/2 tsp


  • Sift flour, baking powder,and salt onto wax paper; reserve.
  • Beat egg whites in large bowl of mixer at high speed until foamy white and double in volume.
  • Beat in 1/2 cup of the sugar, 1 tbsp at a time, until meringue stands in soft peaks.
  • Beat egg yolks in small bowl of mixer at high speed until thick and lemon colour. Beat in remaining 1/2 cup of the sugar, 1 tbsp at a time, until mixture is very thick and fluffy. Beat in orange and lemon extract.
  • Fold flour, 1/3 at a time, into egg yolk mixture with a wire whip or rubber scraper until completely blended.
  • Fold flour-egg yolk mixture into meringue until no streaks of white or yellow remain. Pour into an ungreased 9" tube pan.
  • Bake in slow oven (325 degrees) for one hour, or until top springs back when lightly pressed with finger tip.
  • Invert pan, placing tube over a quart size soft drink bottle; let cake cool completely.
  • Loosen the cake around the edge and the tube and down the sides with a spatula.
  • Cover pan with a serving plate; shake gently; turn upside down; lift off pan.
  • Sift sugar over top, if you wish and sere with sweetened fruit.


Kiwi puree - 4 tbsp
Icing sugar - 4 tbsp
Strawberry puree - 4 tbsp
Vanilla ice cream - 4 scoops of approximately 50 gms each
Sponge cake - 300 gms (bitz into crumbs)
Tempura flour - 300 gms
Oil -  2 cup (to deep fry)
Fresh fruits  -1/2 cup (for garnish)


  • For the kiwi sauce, take the kiwi puree and mix it with 2 tbsp icing sugar and keep it aside. Similarly, for the strawberry sauce, mix 2 tbsp icing sugar to the strawberry puree and keep it aside.
  • Take a scoop of the vanilla ice cream and coat it with the cake crumbs. ensure it retains its shape.Wrap it with aluminium foil and leave it in the deep freezer for 10 minutes.
  • In the meantime, whisk the tempura flour with 300 ml chilled water. Keep it aside for 10 minutes.
  • Heat the oil in a deep pan,. Remove the ice cream balls from the refrigerator, unwrap the aluminium foil, dip each ball in the tempura batter and fry immediately for about 20 seconds.
  • Take it out of the pan and place it on kitchen paper, to drain any excess oil.
  • Serve immediately with fresh fruits and a drizzle of strawberry and kiwi sauce.

May 02, 2017


Dried spaghetti or linguine - 300 gms
Olive oil - 2 tbsp
Small white onion - 1 (minced)
Harissa - 1 tsp
fresh sardines - 6 (pan dressed)
Dry white wine - 1/4 cup
Tomato sauce - 1/4 cup
Kosher salt to taste


  • In a large pot of salted boiling water, cook the pasta until it is softened but is still hard in the center, about 5 minutes, or half of its normal cooking time.
  • Meanwhile, heat the olive oil in a large pan over medium low heat and cook the onion until very tender, about 10 minutes.
  • Stir in the harissa.
  • Add the sardines and cook for about one minute.
  • Turn and cook for 2 minutes.
  • Add the white wine, tomato sauce, and 2 tbsp of the water from the pasta.
  • Drain the pasta, reserving some of he water, and add it to the sauce.
  • Agitate the pan gently and cook, stirring occasionally, until the pasta is tender but not mushy, about 5 minutes.
  • if it seems too dry, add 1 or 2 tbsp of the pasta water.
  • Season with salt.
  • Serve immediately.
Harissa is a chile paste with garlic, coriander, and caraway. 


Butter  - 1/4 cup
medium sweet potatoes - 6 (cooked, pared)
Grape jam - 3/4 cup
Ground allspice- 1/8 tsp
Slivered orange rind - 1 tbsp


  • Melt butter in large skillet; add potatoes.
  • Top with jam; sprinkle with allspice.
  • Cook, uncovered, over low heat about 20 minutes; baste occasionally.
  • Turn potatoes once.
  • Just before serving, garnish with orange rind.
Note: Orange marmalade to which 2 tbsps honey have been added can be substituted for grape jam.


Beef stock - 4 cups
Olive oil - 2 tbsp
Salt  -1/2 tsp
peppercorns - 2
garlic cloves - 2 (chopped)
Bay leaf -1
Parsley sprigs - 2
poached eggs - 4
Dried thyme - 1/2 tsp


  • Combine stock, oil, salt, peppercorns, garlic, bay leaf and parsley in a large saucepan; bring to boil.
  • Reduce heat; simmer 15 minutes.
  • Remove peppercorns, bay leaf, and parsley; ladle soup into 4 soup bowls.
  • Place one egg in each soup bowl; sprinkle with thyme.


All purpose flour - 2 cups (sifted)
baking powder - 2 tsp
Baking soda - 1 1/2 tsp
Salt - 1 tsp
Cinnamon - 2 tsp
Salad oil - 1 1/2 cups
Sugar - 2 cups
Eggs - 4
Grated carrots - 2 cups
crushed pineapple - 1 small can
Walnuts or pecans - 1  1/2 cups (chopped)
Vanilla extract - 1 tsp


  • Sift flour , baking powder, soda, salt, and cinnamon together.
  • combine oil and sugar in large mixing bowl; beat thoroughly with electric mixture.
  • Add eggs one at a time; beat well after each addition.
  • Sift flour mixture into egg mixture; beat thoroughly.
  • Stir in remaining ingredients.
  • Spread batter evenly into well greased and floured 9*13" pan or 2 loaf pans.
  • Bake in preheated 350 f oven for one hour or until cake test done.
  • let cool in pan for 5 minutes; turn onto cake rack to finish cooling.
  • Dust with sifted confectioner's sugar to serve.


Hard boiled eggs  - 6
Salt - 1/2 tsp
Dry mustard - 1/2 tsp
pepper  -1/4 tsp
salad dressing, vinegar, or light cream - 3 tbsp


  • cut eggs into half lengthwise.
  • Slip out yolk; mash in small bowl with fork.
  • Mix in seasonings and salad dressing.
  • Fill whites with egg mixture; heaping up highly.
  • For flavor variation, mix in 2 tbsps snipped parsley or 1/2 cup grated cheese.
  • Serve as appetizer  or as a salad.


Dijon mustard - 2 tbsp
Dry english mustard - 1 tbsp
Whipped cream - 1 cup


  • Combine mustards; mix to  a smooth paste.
  • Whip cream in a small bowl until soft peaks form.
  • Stir small amount whipped cream into mustard mixture; blend well.
  • Beat mustard mixture into whipped cream until just blended.
  • Serve as dip forr vegetables or for meat fondues.


Eggs - 4
Confectioner's sugar - 5 cups (sifted)
Flour - 1 1/2 cups
Baking powder - 1 tbsp
Flaked coconut - 1 1/3 cups


  • Preheat oven to 350 degrees.
  • Beat eggs in bowl until light; add sugar and mix well.
  • Stir in flour and baking powder. Stir in flaked coconut.
  • Drop dough by 1/2 tbsps about 3" apart onto well greased cookie sheets.
  • Bake for 10-15 minutes.


Wheat flour  -2 cups
maida - 1/2 cup
Suji - 1/4 cup
Spinach - 400 gms
Urad dal - 1/2 cup
green chillies -4-5
Asafoetida - pinch
Saunf  - 1 tbsp
Oil for frying


  • Soak the urad daal for 2-3 hours. Drain and grind along with green chillies and salt. Add asafoetida and saunf to ground paste.
  • Boil spinach until soft. Drain and grind to make smooth paste.
  • Now mix wheat flour, maida,suji, salt, spinach puree and 1 tbsp of oil to make dough.
  • Make lemon sized balls with the dough. Stuff each ball with urad dal paste.
  • Roll out into kachori shape carefully and deep fry.
  • Serve hot.


Tinda - 250 gms
Potato  -1 (boiled, peeled and mashed)
Green chillies - 2 (chopped)
Coriander leaves- 2 tbsp (chopped)
Gram flour - 2 tsp
Maida - 100 gms
Fresh curd - 2 tbsp
Salt to taste
Tomato sauce - 2 tbsp
Oil for deep frying

For Garnishing:
Tomato, capsicum and paneer cubes

  • Wash and grate the tindas. Sprinkle a  little salt over it. After 15 minutes squeeze the excess water  with your palm.
  • Mix tinda, mashed potato, salt, green chilli and gram flour. Mix well and make even sized kababs.
  • Now mix maida, curd, salt and tomato sauce. Add enough water to make smooth batter.
  • Heat the oil; dip the kababs in maida batter and deep fry until golden brown.
  • Put all the kababs on  a paper to absorb excess oil.
  • Take a wooden skewer and insert it into tomato, capsicum, paneer cubes then kabab  and again cubes.
  • warm in preheated oven for 5 minutes.
  • Serve hot with sauce.


mango blooms - 2 tsp
Raw mango pieces - 1/2 or Tamarind  - small ball size
Coconut - 1 cup (freshly grated)
Onion - 1 (chopped)
Dry red chillies - 4 -5
Curry leaves - 10 
Salt to taste
Oil - 1 tsp


  • Roast red chillies and curry leaves in 1 tsp of oil.
  • Now grind all the ingredients together to make chutney. Add little water if necessary.
  • Serve with rice, dosa or Idli.

మామిడి పూత కొబ్బరి పచ్చడి 

కావలిసిన వస్తువులు:
మామిడి  పూత -  2 tsp 
పచ్చి మామిడికాయ - 1/2 లేదా 
చింతపండు - కొద్దిగా 
కొబ్బరి - 1 కప్ 
ఉల్లిపాయ - 1
ఎండుమిర్చి - 4-5
కరివేపాకు - 10
నూనె - 1 tsp 

  • ఒక చెంచా నూనెలో ఎండుమిర్చి, కరివేపాకు వేయుంచుకోవాలి. 
  • తరువాత అన్ని కలిపి మెత్తగా రుబ్బుకోవాలి. కొద్దిగా నీళ్లు అవసరం అయితే కలుపుకోవాలి. 
  • ఈ పచ్చడి అన్నంలోకి, ఇడ్లి, దోసెకి బాగుంటుంది

May 01, 2017


Tomatoes - 500 gms (cut into 4 pieces)
Ginger paste - 3/4 tsp
Garlic paste - 1 tsp
Chilli powder - 1 tsp
Coriander powder - 1/4 tbsp
cumin powder - 1 tsp
Onion seeds  -1/4 tsp
Fenugreek seeds  -1/4 tsp
Mustard seeds  -1/4 tsp
Red chillies - 2
Cherry tomatoes - 10 (blanched)
Salt to taste
Oil - 3 tbsp


  • Heat half the oil in a thick bottomed wok.
  • Add ginger garlic paste; stir fry.
  • Add chilli powder, coriander powder, cumin powder and salt to taste.
  • Add tomatoes and stir fry till they are cooked.
  • Strain and keep aside.
  • Heat remaining oil. Add onion seeds, fenugreek, mustard and red chillies.
  • Let them crackle and then add to the strained sauce.
  • Add cherry tomatoes to the sauce and simmer for about 4 minutes.
  • Serve immediately., pub-6783067284749878, DIRECT, f08c47fec0942fa0