November 29, 2017


Mushrooms - 300 gms
Salt and pepper to taste
Olive oil - 1 tsp
Barbecue sauce - 2 tsp

  • Wash and clean the mushrooms. Remove core with a knife and brush with olive oil.
  • then grill the mushrooms till the grill marks come on them and sprinkle salt and pepper.
  • Serve with hot barbecue sauce.  


Black carrot - 250 gms
Vinegar - 1 cup
Sugar - 1 cup
Black salt - 1/2 tsp
Ajwain seeds - 1/2 tsp
Aniseed - 1/2 tsp
Salt to taste


  • Scrap the carrots and cut into 2" long matchsticks.
  • Heat a pan of water and add salt to it. Add the carrot pieces to the hot water. Switch off the flame.
  • Allow the carrots to remain in the hot water for 10 minutes. Drain and keep aside.
  • Put the drained carrot in glass jar.
  • Heat the vinegar and sugar, and stir till the sugar melts.
  • Mix in the spices and switch off the flame. Allow to cool.
  • Pour this over the carrot sticks and close the lid.
  • Soak the pickle for 2 days before use.


Sago - 1/2 kg
Milk - 700 ml
Sugar - 4 tbsp
Sweetened fresh cream - 80 ml
Egg whites - 2
Cinnamon powder - 1/2 tsp
Chocolate sauce - 2-3 tbsp


  • Soak the sago in water for 10 minutes. Drain out excess water.
  • Boil the milk and add soaked sago and continue to boil in a low flame, stirring constantly.
  • Once the sago is soft and crystal clear, add sugar and mix until dissolved. Add essence and mix well.
  • Transfer the sago pudding to individual bowls.
  • Whip the cream and mix in egg white and whip again until stiff.
  • Pour spoonful of cream over pudding and sprinkle cinnamon powder on top.
  • top with chocolate sauce and serve cold.


Gram flour - 200 gms
Oil - 20 ml
Turmeric - 1 tsp
Asafoetida - 1/2 tsp
Ajwain - 1 tsp
Curd- 2 tbsp
Salt to taste
Green chillies- 5 (chopped)
Mustard - 1 tbsp
Curry leaves
Sesame seeds - 1 tbsp

For Garnishing:
Coriander leaves - 1 tsp(chopped)
Coconut powder - 2 tsp
Chilli powder - 1 tsp


  • Put gram flour, salt, oil, turmeric, asafoetida, ajwain, curd, chopped green chilli, salt and sufficient water and mix well.
  • Make a cylinder shape and steam cook for 25-30 minutes.
  • Cut the steamed roll into thin slices.
  • Heat oil in kadai; add mustard, curry leaves, sesame seeds and allow them to crackle.
  • Add the slices and toss gently.
  • lastly garnish with coriander leaves, coconut powder and chilli powder.


Medium shrimp - 600 gms (shelled and deveined)
Lemon juice - 1 tbsp
Olive oil - 2 tbsp
Onion - 1/4 cup (chopped)
garlic clove - 1 (peeled and minced)
Tomato sauce - 1 cup
Dry white wine - 1/4 cup
Butter - 1 tbsp
Brandy or ouzo - 1 tbsp
Oregano - 1/4 tsp
Parsley - 1 tbsp (chopped)
Feta cheese - 225 gms (diced)
Rigatoni - 200 gms


  • Pour lemon juice over shrimp and let stand while making sauce.
  • Heat oil in heavy skillet. Add onion and garlic; saute until translucent. Add tomato sauce and wine; simmer for 15 minutes.
  • Melt butter and saute shrimp until pin, about 3 to 4 minutes. Gently warm brandy in small saucepan, ignite and pour over shrimp.
  • When flame extinguishes, add oregano and parsley.
  • Transfer shrimp to 1 1/2 quart casserole dish.
  • Preheat oven to 375 degrees.
  • Combine juices from pan in which shrimp were cooked with tomato and wine sauce; pour over shrimp.
  • Top with feta cheese, pressing cheese into sauce.
  • Bake for 15 minutes, or until hot bubbly.
  • While shrimp are baking cook rigatoni in boiling, salted water following package directions; drain.
  • Place rigatoni in serving dish.
  • Pour shrimp mixture on top, toss lightly and serve.

November 28, 2017


Ridge gourd - 1/2 kg
Onions - 1 (chopped)
Green chillies  - 3-4 (chopped)
Ginger garlic paste  -1 tsp
Salt to taste
Turmeric - 1/2 tsp
Chilli powder - 1 tsp
Eggs - 4
Cumin seeds - 1/4 tsp
Mustard seeds - 1/4 tsp
Channa dal - 1/2 tsp
Curry leaves -  few
Oil - 1 tbsp
Coriander leaves - 1 tbsp (chopped)


  • Peel and cut gourd into small pieces.
  • Heat the oil in pan; add channa dal, mustard and cumin seeds and curry leaves; allow them to splutter.
  • Add chopped onion, green chillies and ginger garlic paste. Fry until onions are transparent.
  • Then add gourd pieces, salt, chilli powder and turmeric.
  • cover and cook till pieces are tender and cooked. 
  • Beat the eggs and stir in curry. Stir fry for 3-4 minutes.
  • Lastly add coriander leaves.


Skinless, boneless duck - 700 gms (cubed)
Corn flour - 50 gms
Vegetable oil - 4 tbsp
Garlic cloves- 3 (crushed)
Fresh ginger  -1" (finely chopped)
Onions - 2 (finely chopped)
Coconut milk - 300 ml
Vinegar - 1 tbsp
Worcestershire sauce - 1 tsp
Molasses or muscovado sugar - 1 tbsp
Fresh basil leaves - 1 tbsp
Fresh coriander leaves- 1 tbsp
Garam masala -  1 tsp
Fresh red chillies -1-3 (slit)
Salt to taste

Whole spices:
Coriander seeds - 1 tbsp
Cumin seeds - 1 tsp
fennel seeds - 1 tsp
Black mustard seeds - 1 tsp
Green cardamom - 6

Ground Spices:
Cinnamon - 1 tsp
Cloves - 1/2 tsp
Chilli powder -1/2 tsp


  • Heat a wok or kadai over fairly high heat. Add the whole spices and dry fry, stirring constantly, for about 30 seconds.
  • Leave to cool, then grind to make powder.
  • Add the ground spices and mix well.
  • Toss the duck in the corn flour until evenly coated. 
  • Heat the oil in a wok and carry out the initial fry with the garlic, ginger, spices and onions.
  • Increase the heat and add the duck.
  • Stir fry for about 5 minutes, adding just enough water to keep the duck moist.
  • Cook further 10 minutes, stirring and adding a little water from time to time.
  • Add the coconut milk, vinegar, worcestershire sauce and sugar and mix well.
  • Cook for further 5 minutes, stirring from time to time.
  • Add the basil, coriander, garam masala and chillies for a final 5-8 minutes or until the duck is tender.
  • The curry should be creamy and not too thin.
  • Season to taste, garnish and serve.

November 27, 2017


Maida - 500 gms
Cumin seeds  -1 tbsp
Chilli powder -  1 tbsp
Salt to taste


  • Mix together all the ingredients with enough water to make a thin batter.
  • Cook the batter in low flame till the mixture turns into a thick paste.
  • remove and let it warm.
  • Make balls and spread them into a thin round circle on plastic sheet.
  • Dry them in the sun and store in airtight containers.
  • Fry when required in hot oil and serve with dal rice or sambar as side dish.

November 25, 2017


Mushroom - 100 gms
Carrot long strips - 1/2 cup
Beans - 1/2 cup (cut into 1" long pieces)
Capsicum - 1/2 cup (cut into long strips)
Onions - 2 (cut into thin slices)
Tomatoes - 2 (cut into rounds)
Potatoes - 2(cut into long strips)
Cumin seeds - 1 tsp
Cinnamon -  1 piece
garlic cloves -6-8
peppercorns - 6-8
Salt and pepper to taste
Vinegar - 2 tbsp
Oil - 1 tbsp


  • Boil mushrooms.
  • Boil potatoes, carrots and beans in salted water for 7-8 minutes. Drain and keep aside.
  • Heat oil in pan; add cinnamon, garlic, peppercorns, cumin seeds and fry for one minute.
  • Add onion rings, tomatoes, boiled vegetables and mushrooms.
  • cook for 4-5 minutes. Add vinegar, salt and pepper. mix well.
  • Serve hot.


Boiled rice - 2 cups
Cabbage - 2 cups (chopped)
Eggs - 2
Butter - 2 tbsp
Garlic paste - 1 tbsp
Curd - 1/2 cup
Bread crumbs - 1 cup
Salt to taste
Pepper - 1 tsp
Cheese - 2 tbsp (grated)


  • Beat butter, eggs, and curd together.
  • Add other ingredients and mix well.
  • Grease a baking dish and put the mixture into it.
  • Sprinkle grated cheese on top.
  • Bake in a preheated oven for 10-15 minutes or until cheese gets brown.

November 24, 2017


Oats - 100 gms
Sugar - 50 gms
Ghee - 1 tbsp
Cashew nuts - 2 tsp (fried and chopped)
Cardamom powder - 1/4 tsp
Edible camphor - pinch


  • Fry oats in little ghee until reddish brown.
  • Add enough water and cook till soft. Then add sugar, remaining ghee and Mix well.
  • Cook until sugar completely dissolves and it is thick.
  • Lastly add cardamom powder, edible camphor and chopped cashew.
  • Mix well.

November 21, 2017


For Dough:
Powdered Quicker oats - 1/2 cup
Whole wheat flour - 1/2 cup
Ajwain seeds - 1/4 tsp
Skimmed milk - 1/4 cup

For filling:
Spinach - 2 cups (finely chopped)
Ginger - 1/2 tsp (grated)
Garlic - 1/2 tsp (finely grated)
Green chilli - 2 (finely chopped)
Low fat curd - 2 tsp
Low fat paneer - 50 gms
Salt to taste
Chilli powder - 1/4 tsp


  • Mix the dough ingredients to make a soft dough with enough water. Cover and keep aside.
  • Heat non stick pan; add ginger, garlic and chilli, and stir.
  • Add curd and saute for 1-2 minutes.
  • Add spinach and cook in low flame till dry. Add salt,chilli powder and mashed paneer.
  • Dry cook for 1-2 minutes. Remove and let it cool.
  • Divide the dough into 3-4 balls. Roll into small flat circle, place the filling and close from all sides.
  • Press over the dry flour and roll into medium size paranthas.
  • Cook paranthas on medium heat, spreading one tbsp of milk on both sides till brown patches appear.
  • Serve hot.


Raw rice - 1 cup
Coconut  -1/2
green chillies - 7-8
Sour curd - 1 cup
Onion - 1 (chopped)
Salt to taste
Mustard seeds - 1/4 tsp
Urad dal - 1/2 tsp
Channa dal - 1/2 tsp
Curry leaves - few
Oil - 2 tbsp

  • Soak rice for 2 -3 hours. then wash and grind along with grated coconut and green chillies to make coarse rawa consistency.
  • Add sour curd and salt and mix well. it should be like dosa batter consistency.
  • Heat the oil in kadai, add urad daal.channa dal, mustard seeds and curry leaves. Fry them for few seconds.
  • Add chopped onion and fry till they are transparent.
  • Add the batter and stir constantly in medium flame till it is cooked.
  • Serve hot.


Drumsticks - 6
Onions - 2-3
Tamarind - marble size
Salt to taste
Turmeric - 1/2 tsp
Sugar - 1/2 tsp

Grind together:
Coriander seeds - 1 tbsp
Cumin seeds - 1/2 tsp
Ginger - 1/2 "piece
Garlic cloves - 3
Green chillies - 6
Grated fresh coconut - 1/2 cup


  • Cut drumsticks into 2" pieces and cook in enough water till it turns to break.
  • Grind the masala ingredients together to make smooth paste.
  • Finely chop onions.
  • Heat oil in a pan; add chopped onions and fry till they are transparent.
  • Add ground masala and fry for few minutes. Then add drumstick pieces, salt, turmeric and tamarind juice, sugar and one cup of water.
  • Cook in low flame until gravy is thick and done.

November 15, 2017


Red pumpkin pieces - 1 cup
Ash gourd pieces - 1 cup
Green chillies - 6-8 
Tamarind - marble size
jaggery - small piece
Salt to tast
Turmeric powder - 1/2 tsp
Coconut - 1/2 cup
Rice - 1 tsp
Mustard seeds - 1/2 tsp
Curry leaves
Coconut oil - 2 tsp

  • Boil ash gourd and pumpkin pieces in salted water. Add turmeric and close the lid.
  • Cook till tender then add tamarind juice and jaggery.
  • Grind green chillies, coconut, rice and mustard  into smooth paste. 
  • Add it to the pachadi. Boil for a few minutes more.
  • Heat the oil; add mustad and curry leaves and allow them to splutter.
  • pour this over pachadi.

November 14, 2017


Gouda cheese - 250 gms
Cooked ham - 125 gms
Mushrooms - 1 cup
Canned peas - 1 cup (drained)
Pimentos - 1 cup (chopped)
Oil - 100 ml
Vinegar - 40 ml
Brandy - 2 tbsp
Salt and pepper to taste


  • Cut the cheese and ham into 1/2" strips.
  • Slice the mushrooms, saute, and add them, the peas, and the pimentos to the ham and cheese strips.
  • Mix all ingredients thoroughly with the oil, vinegar, brandy, salt and pepper, and let stand in the refrigerator for one hour before serving.


Lemon jelly powder - 85 gms
Hot water - 125 ml
Cold water - 250 ml
Apple sauce - 500 ml
Egg whites - 2 (stiffly beaten)

  • Dissolve the jelly powder in hot water;add cold water, chill.
  • When jelly begins to set, beat it until frothy; beat in apple sauce and egg whites.
  • Pile into dessert moulds, garnish with thin slices of unpeeled apple dipped in lemon juice to prevent darkening.
  • Serve with custard sauce.


Flour - 50 gms
Potatoes - 750 gms (grated)
Small onion - 1 (finely chopped)
Eggs - 2 (lightly beaten)
Salt and pepper
Butter or oil - 50 ml


  • Combine all the ingredients except oil to make batter.
  • Heat a heavy frying pan; add only enough oil to lightly coat the bottom and heat until a drop of water will sizzle in the pan. Reduce the heat.
  • Pour ladleful of batter onto heated pan. Flatten the batter and cook until crisp and brown on both sides.
  • Keep cooked pancakes in a warm place until all the batter has been used.
  • Serve pancakes with sour cream or sauce.


Fresh blueberries - 375 gms
Orange juice - 250 ml
Water - 375 ml
Sugar - 125 gms
Cornstarch - 50 gms
Sprinkle of cinnamon
Few drops of almond flavour


  • Combine the cleaned berries and orange juice, bring to boiling point.
  • Blend cornstarch, sugar and water; stir into the berries and cook until there is no flavour of raw starch.
  • Remove from heat, add flavouring.
Serve over pancakes, ice creams or milk puddings.

November 13, 2017


Methi (fenugreek leaves) - 2 cups (chopped)
Paneer cubes - 4 cups
Onion - 1 (chopped)
Tomatoes - 2 (chopped)
Kashmiri chilli powder - 2 tsp
Cumin seeds -1 tsp
Garlic - 1 tsp
Cumin powder - 1 tbsp
Garam masala - 1 tsp
Salt to taste
oil -2 tbsp


  • Heat oil in a handi. Fry chopped garlic and cumin seeds.
  • Add onions and saute till they are golden brown.
  • Add tomatoes and spices to it.
  • Then add chopped methi and cook till it is done.
  • Add paneer cubes, sprinkle garam masala and stir for 2-3 minutes.
  • Serve hot.


Cabbage - 1 cup (finely chopped)
Red pumpkin  - 1 cup (peeled, deseeded and chopped)
Red chillies - 10-12
Tamarind -  small lemon size
Urad dal - 1 tbsp
Asafoetida - 1/4 tsp
Salt to taste
Turmeric - 1/4 tsp
Cumin seeds - 1/4 tsp
Oil - 1 tbsp
Mustard seeds - 1/2 tsp
Curry leaves - few

  • Heat 2 tsp of oil in a pan; add red chillies, urad dal and asafoetida. Fry and remove from the pan.
  • Add cabbage and pumpkin pieces to the same pan and cook till tender. Add little oil if necessary.
  • Now grind all the ingredients except remaining oil, mustard and curry leaves to make chutney.
  • Heat oil in small pan; add mustard and curry leaves. Allow them to splutter.
  • Pour this over chutney.

November 12, 2017


Large chicken breasts - 2
Dried wood fungus - 1/2 cup
fresh ginger - 4 tbsp (finely shredded)
Bamboo shoot - 1 can (shredded)
Onion - 1 (thinly sliced)
Lard or peanut oil - 2 tbsp
Garlic - 2 tsp (finely chopped)
Light soy sauce - 1 tbsp
Fish sauce - 2 tbsp
Vinegar - 1 tbsp
Sugar - 2 tsp
Spring onions - 5 (finely chopped)
Fresh coriander leaves - 4 tbsp (chopped)


  • Remove skin and bones from chicken breasts and cut the meat into dice.
  • Soak wood fungus in hot water for 15 minutes, wash well to remove any grit and cut into bite-size pieces.
  • To shred ginger, thinly peel off outer skin, cut into very thin slices, then cut slices into long thread like strips.
  • Soak ginger in lightly salted water for 10 minutes, then squeeze out moisture. This makes the ginger less pungent.
  • Heat wok, add lard or oil and on medium low heat fry the onion until soft.
  • Add garlic and stir until garlic starts to turn golden.
  • Add the chicken meat, ginger and bamboo shoot and stir fry for 2 minutes, on medium high heat.
  • Now, add the sauces, vinegar and sugar, and when liquid boils reduce heat, cover and simmer 3 minutes.
  • Stir in wood fungus, spring onions and coriander leaves and serve with hot white rice.


Red gram dal - 100 gms
Apple - 1 
Green chillies - 2
Pepper powder - 1/2 tsp
Cumin powder - 1/2 tsp
Lime -1
Salt to taste
Turmeric - 1/4 tsp
Ghee - 1 tsp

For Talimpu:
Ghee - 1 tsp
Mustard seeds & cumin seeds - 1/4 tsp
Asafoetida - a pinch
Curry leaves - few


  • Wash and pressure cook dal till tender and soft. Mash and keep aside.
  • Peel and dice the apples into small pieces.
  • Heat one teaspoon of ghee, add apple pieces, green chillies and fry them for 2 minutes.
  • Then add salt, pepper, cumin powder, turmeric and one cup of water.
  • Cook till apple pieces are tender. Add mashed dal and 2 cups of water.
  • Cook another 10 minutes in low flame.
  • Heat the ghee in pan; add cumin, mustard and curry leaves. Fry and pour over rasam.
  • Switch off the flame. Then add lemon juice.


Large chicken fillets - 4
Fresh mushrooms - 4
Carrots - 2
Young leeks - 2
Bamboo shoots - 1 small can
Shallots - 2
Vegetable oil - 2 1/2 tbsp
Dashi - 1 cup
Mirin - 4 tbsp
Sugar - 2 tbsp
Light soy sauce- 4 tbsp


  • Wash the chicken and pat dry with absorbent paper.
  • Cut into bite-sized pieces. Wipe the mushrooms with a clean damp cloth, then slice.
  • Scrape and slice the carrots into 1 cm slices.
  • Wash the leeks and cut on the diagonal into 3 cm pieces.
  • Drain the bamboo shoots. Trim and slice the shallots.
  • Heat the oil in a heavy based fry pan. Add the chcken pieces, carrots, leeks and bamboo shoots.
  • Saute for 2 to 3 minutes.
  • Add the dashi, mirin and sugar.
  • Simmer for 10 minutes. Reduce the heat and stir in the soy sauce.
  • Cook for a further 10 to 15 minutes. Stir in the mushrooms.
  • Cook until the mushrooms have warmed through.
  • Pour into a large serving dish and serve immediately.


Green peppers - 200 gms
Red peppers - 200 gms
Onion - 1
Lemons -2
Lemon juice - 1/2 cup small
Orange juice - 1/2 small cup
Garlic - 10 gms
Cumin  -1 tsp
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 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 serve cold or warm with strips of salted lemon and black olives.
  • Drizzle with olive oil.
This is a refreshing salad with typically Moroccan taste of salted lemon.  Another way to prepare the lemon is to cut it into strips, rub with salt, and then assemble it together again, leaving the lemon in an airtight container for two weeks.

November 11, 2017


Arhar dal - 100 gms
Flax leaves - 2 cups
Green chillies - 10-12 or as per taste
Onions - 2
Ginger - small piece
Fresh coconut - 1/2 (grated)
Tamarind juice - 1 tbsp
Salt to taste
Turmeric - 1/2 tsp

For Taiimpu:
Oil - 1 tbsp
Red chillies - 4
Asafoetida - pinch
Fenugreek seeds - 1/4 tsp
Mustard  & Cumin seeds - 1/4 tsp
Urad dal -1/4 tsp
Curry leaves -  few


  • Wash and pressure cook the dal in enough water until soft and tender.
  • Wash and chop onions, green chillies, ginger and flax leaves.
  • When dal is done; add chopped vegetables, grated coconut, tamarind juice, salt and turmeric. Add one cup of water.
  • Cook in low flame for 7-8 minutes until done.
  • Heat the oil in pan; add all talimpu ingredients and allow them to splutter.
  • Pour this over dal mixture.
  • Serve with rice or chapati.

November 10, 2017


Fish fillets or steaks - 500 gms
Chinese wine or dry sherry - 2 tbsp
garlic - 2 tsp (chopped)
Ginger- 2 tsp (finely chopped)
Hot bean sauce or
bean sauce with 2 tsp chilli sauce -  2 tbsp
Plain flour
Peanut oil for deep frying
Spring onions with green - 3 tbsp (finely chopped)
Corn flour - 1 tsp
Cold water - 2 tbsp

To Garnish:
Fresh coriander


  • Score the fish fillets lightly on both sides.
  • Mix together the wine, half the garlic and ginger, and one tablespoon of the hot bean sauce.
  • Rub the mixture well into the slashes and all over the fish fillets and allow to marinate for 15 minutes.
  • drain, reserving marinade. Dry on paper towel and dust with plain flour.
  • Heat one cup oil in a wok. Fry one or two pieces of fish at a time until golden brown on both sides.
  • Drain from the oil and put on a warm serving plate.
  • Pour off all but a tablespoon of oil from the wok. 
  • In this fry remaining ginger, garlic and the chopped spring onions, stirring, until garlic starts to change its colour.
  • Add hot water to the reserved marinade to make up one cup.
  • Stir in the remaining bean sauce.
  • Add this liquid to the pan and bring to the boil, then stir in the corn flour mixed with the cold water and stir constantly until sauce boils and thickens.
  • Pour over the fish and serve immediately with steaming hot white rice.
  • Garnish the fish with fresh coriander leaves.


Large fennel bulbs - 3-4
Onions - 2 (medium)
Butter or olive oil - 2 tbsp
Salt and pepper
Stock or water - 3 tbsp


  • Slice fennel and onions into rings.
  • Heat butter or oil in wok over low heat and toss the sliced vegetables in it for 2 minutes.
  • Season with salt and pepper, add the liquid, cover and cook on very low heat for 15 minutes or until both fennel and onions are soft and transparent, adding a little more liquid if required.
  • Serve hot.


Peach or apricot halves - 1 large can
Peach or apricot liqueur - 2 or 3 tbsp
Arrowroot or cornflour - 2 tsp
Almond macaroons or amoretti biscuits - 8-10
Brandy - 1/4 cup


  • Drain canned fruit, reserving syrup.
  • Put the fruit into a bowl and sprinkle with the liqueur. Cover and set aside.
  • Mix arrowroot or corn flour smoothly with a little of the syrup, heat remaining syrup in wok until simmering.
  • On low heat, stir in the arrowroot and stir constantly until thick and clear.
  • Add fruit and spoon sauce over until fruit is hot.
  • Crumble the macaroons and put into serving dish.
  • Arrange the fruits over the macaroons, heat brandy, ignite and pour over the fruits.
  • Serve flaming.
  • Pour cream may accompany the fruits if liked.


Short grain rice - 2 cups
Chinese sausages -1 pair
Peanut oil  - 3 tbsp
Eggs - 3 (beaten)
Garlic - 1 tsp (finely chopped)
Shrimp paste - 1-2 tsp
Red capsicum - 1 (finely diced)
Spring onions - 4 (finely chopped)
Small cooked prawns - 1 cup
Pork - 1/2 cup (cooked and diced)
Chicken breasts - 1 cup (cooked, boned and diced)
Dark soy sauce - 2 tbsp
Water - 2 tbsp
Chilli sauce - 2 tsp
Sesame oil - 1 tsp

Coriander leaves - 1/2 cup
Omelette strips

  • Put 3 1/2 cups water in a saucepan, add rice and Chinese sausages and bring to the boil.
  • Cover with well fitted lid, turn heat to low and cook for 20 minutes without lifting the lid. 
  • When cooked, turn rice on to tray and leave to cool. 
  •  Separate sausages, slice thin diagonally and set aside.
  • Grease wok lightly and make 3 omelettes with beaten eggs, cut into strips and set aside.
  • Heat remaining oil in wok, add garlic, shrimp paste, capsicum, half the spring onions and stir fry for one minute.
  • Add cooked rice to wok and stir fry till warmed through. 
  •  Add prawns, pork, chicken and sausage, and stir till heated through.
  • In a bowl mix together soym water, chilli sauce and sesame oil, and pour over rice in the wok.
  • Raise heat, add remaining spring onions and half the omelette strips, stir and blend well.
  • Serve hot, garnished with chopped coriander leaves and remaining omelette strips. 


Yellow cornmeal - 1 1/2 cups
All purpose flour - 1 cup
Sugar - 1/3 cup
Salt - 1 tsp
Baking powder - 1 tbsp
Eggs - 2
Melted and cooled butter - 6 tbsp
Melted and cooled vegetable shortening - 8 tbsp
Milk - 1 1/2 cups


  • Preheat the oven to 400 degrees.
  • Sift the cornmeal, flour, sugar, salt and baking powder into a mixing bowl.
  • Beat the eggs lightly, add the melted butter and shortening, and stir in the milk.
  • Pour into the dry ingredients bowl and beat together for about one minute, or until smooth. Do not over beat.
  • Lightly butter a 9 by 5 by 3" loaf pan and pour the batter.
  • Bake in the center of the oven for about 30 minutes or until the bread comes slightly away from the edge of the pan and is golden brown.
  • Serve hot.

November 07, 2017


Fresh gram flour - 350 gms
Baking soda -  a pinch
Cumin seeds - 1 tsp
Red chilli powder - 1/2 tsp
Ginger - 15 gms
Mint - 1 tsp
Yoghurt - 60 gms
Ghee - 2 tbsp
Oil to deep fry

For Gravy:
Yoghurt - 500 ml
Coriander powder - 2 tsp
Chilli powder - 1 tsp
Turmeric - 1/2 tsp
Salt to taste
Mint leaves -2 tsp
green chillies -4
Coriander leaves - 1 tsp
Ginger - 1" piece
Ghee -1 tbsp
Cumin seeds - 1 tsp
Cloves - 4
Bay leaf -1
Cinnamon stick -1
Asafoetida - pinch
Garam masala - 1/2 tsp

  • Finely chop ginger and mint leaves.
  • Whisk yoghurt in a bowl, add the remaining ingredients and warm water (approximately 3/4 cup) to make a hard but pliable dough.
  • Divide into eight equal portions, make the balls and roll into cylinders (1/2" diameter).
  • Heat 11/2 litres of water in a handi, add the cylinders and boil for 20 minutes.
  • Remove the cylinderss and set aside the liquid.
  • Cool the cylinders and cut into 1/2 " pieces.
  • Heat oil in kadai and deep fry gatte over medium heat until golden brown.
For the gravy:
  • Whisk yoghurt in a bowl, add coriander powder, chilli powder, turmeric and salt. Keep aside for 10 minutes.
  • Finely chop mint leaves, Coriander and green chillies. Cut ginger into Julienne.
  • Heat ghee in a handi, add cumin seeds, cloves, cinnamon and bay leaves.
  • Saute over medium heat until the seeds begin to crackle. Add asafoetida , stir for a few seconds.
  • Reduce to low heat, add the yoghurt mixture and stir, without increasing the heat until it starts boiling.
  • Then add 500 ml of the set aside liquid and fried gatte. Bring to a boil, cover and simmer for five minutes..
  • Add mint, green chillies, stir.

  • Sprinkle garam masala and stir. Adjust the seasoning.

    Pitta breads - 4
    Pasta sauce - 200 ml
    Mozzarella sauce - 225 gms (sliced or grated)
    Dried oregano or thyme 
    Salt and pepper to taste

    Extra toppings - choose from
    Small red onion - 1 (thinly sliced and lightly fried)
    Button mushrooms - 75 gms (sliced and fried)
    Sweetcorn - 200 gms (drained)
    Jalapeno chillies - 2 (sliced)
    Black or green olives (stoned and sliced)
    capers (drained)


    • Preheat two or three toppings of your choice for the pizzas.
    • Preheat the grill and lightly toast the pitta breads on both sides until golden.
    • Spread pasta sauce on each pitta , right to the edge. This prevents the edges of the pitta from burning when they are returned to the grill.
    • Arrange cheese slices or grated cheese on top of each pitta and sprinkle with dried oregano or thyme. Add salt and pepper to taste.
    • Add the toppings of your choice and then grill the pizzas for about 5-8 minutes until they are golden brown and bubbling.
    • serve he pitta pizzas immediately.

    November 06, 2017


    Water melon pieces - 1 cup (cut into small cubes)
    Paneer - 200 gms (cut into small cubes)
    Anardhana powder - 1 tsp
    Cumin powder - 1 tsp

    For Pakoras:
    Urad dal - 50 gms
    Raw mango - 1 tbsp
    Cumin seeds - 1 tsp
    Salt to taste
    Oil for frying


    • Soak the urad dal for 2 hours. Drain and grind to a paste.
    • Mix in the grated raw mango, salt to taste and the cumin seeds.
    • Mix well. Heat the oil and drop taspoonful of batter to make small pakoras.
    • Fry till golden remove with slotted spoon. Cool the pakoras.
    • Sprinkle anardhana powder and cumin powder on the paneer pieces.
    • Take a toothpick and place a piece each of water melon, paneer and one pakora.
    • Prepare all the cocktails in this way and serve with a dip or ketchup.


    Kabuki chana - 150 gms
    Ginger paste - 1 tsp
    Aniseed - 1/2 tsp
    Red chillies - 2
    Coconut - 1/2 (grated)
    Turmeric - 1/2 tsp
    Ghee - 3 tbsp

    For Spice powder:
    Cinnamon stick - 1" piece
    Peppercorn - 8-10
    Coriander seeds - 1 tsp
    Cumin seeds - 1 tsp

    For Garnishing:
    Onion - 1 (chopped)
    Some coconut strips


    • Soak the kabuki chana in water overnight. Boil in pressure cooker with salt till tender.
    • Dry roast the spice ingredients and grind them to make powder.
    • Heat 2 tbsp ghee in a pan; fry the coconut pieces till just brown. Mix in the cooked chana and 2-3 cups of water.
    • Add turmeric, ginger paste, and season it to taste with salt.
    • Bring to the boil and continue to cook for 2-3 minutes.
    • In another pan, heat the remaining ghee and add the aniseed and the red chillies and allow these to splutter.
    • Add this is the chana gravy.
    • Stir and remove to a serving dish.
    • garnish with sliced coconut pieces and chopped onion.

    November 05, 2017


    Okra - 200 gms
    Cottage cheese - 100 gms
    Salt -  1 tsp
    Red chilli paste - 1 tsp
    Ajinomoto - 1/2 tsp
    Ginger garlic paste - 2 tbsp
    Tomato sauce- 2 tbsp
    Onion - 1 (cubed)
    Oil - 1/4 cup
    Vinegar - 2 tbsp
    Cornflour - 2 tsp


    • Slit the okra lengthwise from the centre.
    • Mash the cottage cheese, add a little salt and 1/2 tsp of red chilli paste. Mix well.
    • Stuff the okra with the above mixture.
    • Heat half of the oil; cook the stuffed okra in hot oil for 12-15 minutes. Remove from fire.
    • Now heat the remaining oil in another pan. Add ginger garlic paste and the remaining red chilli paste. Stir well.
    • Add tomato sauce and the cubed onion.
    • Dissolve cornflour in 1/4 cup of water and add to the pan. Add salt and ajinomoto.
    • Cook the gravy on a medium flame for 5-7 minutes. Add little water if necessary.
    • When the gravy is ready; add stuffed okra.
    • cook for a while, add vinegar and serve immediately.


    Cauliflower - 1
    Onion - 1 (coarsely chopped)
    Chicken or vegetable stock- 450 ml
    Milk - 450 ml
    Walnut pieces - 3 tbsp
    Salt and ground pepper
    paprika and chopped walnuts to garnish


    • Trim the cauliflower of outer leaves and break into small florets.
    • Place the cauliflower, onion and stock in a large saucepan.
    • Bring to the boil, cover, lower the heat and simmer for 15 minutes.
    • Pour the mixture into a food processor in batches if necessary, then add the milk and walnuts. Puree until smooth.
    • Return the soup to the clean pan, season to taste, then bring it to boil.
    • Serve in heated bowls, sprinkled with a little paprika and chopped walnuts.


    Butter - 1 tbsp
    Cream cheese - 175 gms
    Bottled Taco sauce - 4 tbsp
    Spring onion - 1 (finely chopped)
    Milk - 1-2 tbsp
    Chopped spring onion to garnish


    • In medium microwave safe bowl,place spring onions and butter.
    • Cook on high for one minute, or until onion softens.
    • To spring onion mixture, add cream cheese.
    • Heat on medium (50% power) for 1- 1 1/2 minutes, until softened. Stir until smooth.
    • Into cream cheese mixture, stir taco sauce and milk to thin dip to desired consistency.
    • spoon dip into serving bowl and garnish with spring onion.


    Chilli powder - 1 tsp
    Sugar - 1 tsp (powdered)
    Black salt - 1 tsp
    Garlic powder - 1 tsp
    Ginger powder - 1 tsp
    Oregano - 1 tsp
    Cinnamon powder - 1 tsp


    • Mix all the ingredients well and store in airtight container.

    November 04, 2017


    Kheema - 250 gms
    bengal gram dal - 200 gms
    Onion - 2 (finely chopped)
    Green chillies - 6 
    Ginger - 1" 
    Garam masala- 1 tsp
    Coriander leaves - 1 small bunch
    Salt and lime juice to taste
    Oil for deep frying


    • Soak dal for 4 hours. Wash, drain and grind coarsely.
    • Then add kheema and remaining ingredients. Grind two more minutes till well combined.
    • Keep the mixture  in refrigerator for 30 minutes.
    • Divide the mixture into equal portions; make balls and flatten them.
    • Heat the oil and deep fry in medium flame until golden brown and done.
    • Remove with slotted spoon and serve hot.


    Cellophane noodles - 175 gms
    Vegetable oil - 3 tbsp
    Garlic cloves - 3 (finely chopped)
    cooked prawns - 115 gms (peeled)
    Lap Cheong (Chinese sausage) - 2 (rinsed, drained and finely diced)
    Eggs - 2
    Celery sticks - 2 (including leaves, diced)
    Beansprouts - 115 gms
    Spinach - 115 gms (cut into large pieces)
    Spring onions-2 (chopped)
    Fish sauce - 1-2 tbsp
    Sesame oil - 1 tsp
    Sesame seeds - 1 tbsp (toasted)

    • soak the cellophane noodles in hot water for about 10 minutes or until soft.
    • Drain and cut the noodles into 4" lengths.
    • Heat the oil in a wok, add the garlic and fry until golden brown.
    • Add the prawns and lap cheong; stir fry for 203 minutes.
    • Stir in the noodles and fry for 2 minutes more.
    • Make a well in the centre of the prawn mixture, break in the eggs and slowly stir them until they are creamy and just set.
    • Stir in the celery, beansprouts, spinach and spring onions.
    • Season with fish sauce and stir in the sesame oil.
    • Continue to stir fry until all the ingredients are cooked, mixing well.
    • transfer to a serving dish.
    • Sprinkle with sesame seeds to garnish.

    November 03, 2017


    Betal nuts - 250 gms
    Cardamom - 6
    Cloves - 10
    Nutmeg - 1/2
    mace - 1/4th
    Edible camphor - a pinch
    Saffron powder - 1/4 tsp
    Chironji seeds - 1 tbsp
    Sugar chips - 2 tbsp
    Ghee - 2 tsp


    • Dry the betal nuts directly in the sun shade and break them into required size.
    • Heat the ghee in kadai, fry nuts and chironji for 5 minutes.
    • Take cardamom, cloves, nutmeg, mace and make them powder.
    • Now mix all the ingredients together and store in airtight container.

    November 02, 2017


    Rice rawa - 3 cups
    Milk - 3 cups
    Water - 3 cups
    Grated coconut - 1 cup
    Sugar - 1 tsp
    Salt to taste
    cardamom powder - 1/2 tsp


    • Mix milk and water together.
    • Soak rawa in milk mixture for 30 minutes.
    • Add remaining ingredients to it.
    • Take small 6 plates and evenly distribute the mixture. Place them in Idli stand and steam cook for 20-25 minutes until done.
    • Cool and cut into pieces.
    • Serrve with chicken or mutton curry., pub-6783067284749878, DIRECT, f08c47fec0942fa0