Skip to main content


Showing posts from September, 2017


Chicken stock - 5 cups
Salt - 1 tsp
flour - 1 -1 1/2 tbsp
Pepper - 1/2 tsp
Cream - 1 cup
Oil - 1 1/2 tbsp


Heat the stock and if there are any scraps of chicken meat from making it,cut them up and throw them in.Make a roux of the oil and flour by heating the oil on medium heat for 1-2 minutes.Lower the heat, stir the flour into the oil and work it in well to blend. It should have the consistency of a rather a dry paste.Cook, stirring all the time, for a couple of minutes to get rid of the raw flour taste, taking care that it does not turn brown.Take the pan off the heat and let it cool till it stops sizzling.Then add the hot stock all at once.Immediately start stirring the soup. It will began to thicken.Stir till well mixed, return the pan to the heat and bring slowly to the boil stirring all the time.Add salt and pepper,and simmer for a few minutes, stirring often to ensure it doesn't stick.Stir in the cream and pour into individual bowls.


Snake gourd - 1
Onion - 1
Green chillies - 3
Turmeric - 1/4 tsp
Salt to taste
Chilli powder - 1 tsp
Milk - 1 small cup
Oil - 2 tsp
Urad dal & channa dal-1/4 tsp
Mustard seeds - 1/4 tsp
Cumin seeds 1/4 tsp
Curry leaves -few


Scrap, wash and cut snake gourd into small pieces.finely chop onions and green chillies.Heat oil in a pan; add urad dal, channa dal,cumin and mustard seeds and curry leaves. Allow them to splutter.Add chopped onion and green chillies and saute till onions are translucent.Add snake gourd pieces,salt,turmeric,chilli powder and cook in medium flame for 5 minutes. Then add small cup of water and close the lid.Cook till done and water completely absorbed. Then add milk and cook 2 more minutes.Serve with rice. This curry is easily digestible and good for patients and lactating mothers.


Rice - 1 cup
Chana dal - 1/4 cup
Arhar dal - 1/4 cup
Urad dal - 1/4 cup
Moong dal - 1/4 cup
curd -1 cup
green chillies - 3 (chopped)
Salt to taste
Oil - 3 tbsp
Asafoetida - 1/4 tsp
Fenugreek and mustard seeds - 1/4 tsp each
(ground coarsely)
Chilli powder  -1 tsp
Turmeric - 1/4 tsp
Jaggery - 1 tbsp
Baking soda - 1/4 tsp
Coriander leaves - 1 tbsp (chopped)

Wash and soak the rice and dals for 6-8 hours.Drain and grind coarsely like semolina.Add chopped chillies, beaten curd and salt; mix well. let it stand for 3-4 hours to rise.Heat oil, add asafoetida, ground powder, chilli and turmeric powders and fry lightly,Grind jaggery and add to the mix along with fried powders and soda when ready to bake.Stir briskly and pat in the batter in a greased pie dish and bake in a preheated oven for about 40-45 minutes.Cut into big chunks and serve hot garnished with chopped coriander along with glasses of buttermilk which is very refreshing.


Wheat flour - 400 gms
Bajra flour - 1 tbsp
gram flour - 1 tbsp
Fresh fenugreek leaves - 1 cups
Turmeric - 1 tsp
Asafoetida - 1/4 tsp
Salt to taste
Baking soda - 1/4 tsp
Green chillies -6
Cumin seeds - 1 tsp
Oil - 2 tbsp
Oil for cooking


Grind green chillies and cumin seeds coarsely. Finely chop fenugreek leaves.Mix the three flours and rub in 2 tbsp of oil. Add remaining ingredients and make stiff dough using enough water.Divide into big lemon size balls. Apply little oil to the rolling board, place one ball on it and with a rolling pin, roll into thin rounds.Place a flat frying pan on fire with a tablespoon of oil in it. When the oil is hot, lower carefully one thepla at a time. Make the fire medium and fry the thepla on one side. Then turn  and fry the other side to a nice golden brown so that the thepla is crisp.Serve hot with any salad made with curd.


Dondakayalu (gherkins)- 500 gms (cut into small pieces)
Dry coconut - 1 tbsp
Coriander seeds  - 1 tsp
Roasted channa dal - 1 tbsp
Red chillies- 10
Tamarind -  2 strips
Onions - 2 (chopped)
garlic cloves - 6
Salt to taste
Oil - 3 tbsp


Dry roast onions, garlic, coriander seeds, red chillies till aroma arises. Add coconut and stir once.Cool and grind along with tamarind to make powder.Heat the oil; add gherkin pieces close the lid and cook in low flame for 10-15 minutes. Stir occasionally. Then add salt and ground powder; mix well and cook till done.