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Showing posts from December, 2017


Wheat flour - 1 cup
Ajwain -1 tsp
Salt - 1/2 tsp
Oil - 1 tbsp
Oil for deep frying


Mix wheat flour, salt, ajwain and one tablespoon oil. Add enough water to make soft dough. Knead it to smooth dough and cover and keep aside for 15 minutes.Divide into small balls and roll them into round circles with rolling pin.Heat the oil and deep fry the poori's one by one till golden and puffed up.


Long grain brown rice- 2 cups
Water - 4 1/2 cups
Lime dressing
Chinese pea pods - 150 gms (ends and strings removed)
(snow or sugar peas)
Red or green bell pepper - 1 (seeded and chopped)
Green onions - 5 (thinly sliced)
Water chesnuts - 1 can (200 gms)
(drained and chopped)
Cilantro - 1/4 cup (chopped)
Raisins - 1/4 cup (optional)


In a 3-4 quart pan, combine rice and water.Bring to a boil over high heat; then reduce heat, cover, and simmer until rice is tender to bite (about 45 minutes).Let stand, uncovered, until cool (about 30 minutes).Meanwhile prepare lemon dressing.Thinly slice pea pods. Place in a large bowl; add bell pepper, onions, water chestnuts, cilantro, raisins (if used), rice, and lime dressing. Mix well.Spoon salad into a serving bowl.Lime Dressing: In a small bowl, stir together 2/3 cup unseasoned rice vinegar, 2 tbsp each lime juice and reduced sodium soy sauce, one tbsp minced fresh ginger, t tsps minced garlic and 1 tsp oriental sesame oil.


For the bread cup:
Bread slices - 6
Butter - little

For the filling:
Potatoes - 1 cup (boiled, peeled and mashed)
Thick malai - 2 tbsp
Salt and freshly ground pepper

For garnishing:
Gulkand - 1 tbsp


Cut circles from each of the bread slices.Grease a muffin tray with butter and press bread slices in each.Apply a little butter on top and bake in hot oven till the bread is crisp.Mix well all the filling ingredients and fill in each bread slice cup.Top with a little gulkand and serve.


Rice noodles - 1 cup (cooked)
Sambal oelek - 1 tsp
(Indonesian chilli paste)
or use red chilli and garlic chutney)
Medium sized prawns -- 6-8
Curry powder - 1 tsp
Yellow curry paste - 1 tsp
Kaffir lime leaves  or 
normal lime leaves - 4-6
Oil - 2 tbsp
Coconut milk - 2 cups


Heat oil in a pan; add the yellow curry paste and the curry powder.Mix well. Add coconut milk, kaffir lime leaves and prawns.Bring to boil.In a large boil, place the boiled noodles. Pour over the prepared mixture.Add sambal oelek on top.Serve.


Basmati rice - 250 gms
Onions -4 (sliced)
Fresh orange juice - 1 cup
Pineapple  slices - 2
Apple -  1/2 (diced)
Seedless grapes - 2 tbsp
Dry fruits - 50 gms
(almonds, pista and cashewnuts)
Cloves -4
Cinnamon pieces - 2"
Cardamoms -4
Salt to taste
Ghee - 4 tbsp


Clean the rice and soak for 15 minutes.Heat ghee in a thick bottom vessel and fry the onions.When the onions are brown, add red chilli powder, cloves, cinnamon and cardamom.Drain the rice thoroughly and add it to the onion mixture. Fry well.Mix orange juice in enough water so that it constitutes double the amount of rice, and pour over rice.Bring it to boil and then lower the heat.When the rice is semi cooked, add the diced apple, pineapple, grapes and nuts.Cook till done.Serve hot.


Large onion - 1 (chopped)
Ginger garlic paste - 1 tsp
Green chillies - 2 (chopped)
Spinach - 400 gms (finely chopped)
Salt to taste
Turmeric - 1/2 tsp
Chilli powder - 1 tsp
Cumin powder - 1 tsp
Yoghurt - 125 gms (whisked)
Oil -2 tbsp
Cumin seeds - 1/2 tsp


Heat the oil in a pan; add cumin seeds and allow them to crackle.Add chopped onion, green chillies, ginger and garlic paste and fry them till onions are translucent.Add chopped spinach, salt, turmeric, chilli powder, cumin powder and cook till spinach is soft.Lastly add whisked yoghurt and simmer for 4-5 minutes.


Prawns - 750 gms (medium sized, shelled and deveined)
Large onions - 3 (chopped)
Tomatoes - 3 (blanched and chopped)
Garlic cloves - 12 (minced)
Turmeric - 1/2 tsp
Salt to taste
Chilli powder - 1 tsp
Tamarind paste - 2 tbsp
Coconut milk - 4 tbsp
Oil - 3 tbsp


Heat oil in a pan; add chopped onion and garlic and fry till onions are transparent.Add tomatoes, salt, chilli powder and turmeric. Cook for 2-3 minutes.Then add prawns and tamarind paste and fry them for 7-8 minutes.Add coconut milk and simmer for 10 minutes until done.Serve hot with rice.


Beetroot - 250 gms (boiled, peeled and grated)
Roasted peanuts - 125 gms (coarsely pounded)
Lemon juice - 2 tsp
Coriander leaves -1 tbsp (finely chopped)
Salt to taste
Oil - 2 tsp
Green chillies - 2 (slit lengthwise)
Cumin seeds - 1/2 tsp


In a bowl, mix beetroots, peanuts, lemon juice, coriander leaves, salt and keep aside.Heat oil in pan; add cumin seeds and green chillies; fry for few seconds.Pour this mixture over beetroot mixture. Mix well.Serve chilled.


Tomatoes - 250 gms
Sugar - 100 gms
Salt to taste
Red chillies -6 (broken)
Turmeric - 1/2 tsp
Ginger - 1" piece (chopped)
Oil - 1 tbsp


Wash and chop the tomatoes into pieces.Heat oil in pan; add the chillies, turmeric and ginger. Fry on medium flame for one minute.Then add tomatoes, salt, turmeric and cook for few minutes.Add sugar and cook till the mixture thicken.Cool and store in dry glass jar.This can be stored for up to a month in the refrigerator.


Onions  -2
Garlic paste - 2 tbsp
Capsicum -1
Celery stalks - 4-5
Lemongrass - 1 stalk
Green chillies - 7-8
Ginger - 1 big piece
Basil leaves - 10-15
Vinegar - 2 tbsp
Oil - 2 tbsp
A pinch of green colour

To roast:
Star anise - 1
Cloves -2
Coriander seeds - 3 tbsp
Peppercorns - 10


Dry roast the ingredients of roasting and put them in a mixer. Heat oil, saute the onion,garlic and ginger. Then add the capsicum and celery.Then add all other ingredients.Mix with the dry ingredients and grind to a paste.


Boti - 500 gms
Onions - 2
Green chillies - 6
Chilli powder - 2 tsp
Salt to taste
jaggery - small piece
Oil - 4 tbsp


Wash and cut boti into pieces. Finely chop onions and green chillies.Heat the oil in kadai, add chopped onions, green chillies, boti pieces, salt, turmeric and chilli powder. Fry for few minutes. Close the lid.Cook till the water coming from boti evaporates.Then add enough water and coo till boti is well cooked and oil separates.
బోటి వేపుడు
కావలిసిన వస్తువులు: బోటి - 1/2 కిలో  ఉల్లిపాయలు - 2 పచ్చిమిరపకాయలు - 6 కారం - 2 tsp  ఉప్పు  పసుపు - 1 tsp  నూనె - 4 tbsp 
తయారీ: బోటి శుభ్రము చేసి ముక్కలుగా కోసి కడిగి పెట్టుకోవాలి. ఉల్లిపాయలు, పచ్చిమిర్చి సన్నగా కోసుకోవాలి. బాణలిలో నూనె వేడి చేసి అందులో ఉల్లి ముక్కలు, పచ్చిమిర్చి, బోటి ముక్కలు, పసుపు, ఉప్పు, కారం వేసి నూనెలో వేపాలి.  మూత పెట్టి బోతిలో నుంచి వచ్చే నీరు ఇగిరేదాకా సన్న సెగ మీద వేయించాలి. అందులో సరిపడా నీళ్లు పోసి బోటి మెత్తగా అయ్యేదాకా ఉడికించాలి. నూనె పైకి తేలిన తరువాత దింపుకోవాలి. 


Grated carrot - 1 cup
Grated jaggery - 1 cup
Ghee - 2 tbsp

Cook grated carrot and jaggery in thick bottom vessel in low flame. Stir occasionally until carrot is soft. Slowly add ghee and cook till it leaves the sides.Transfer to greased plate and cut into pieces.


Lobsters - 800 gms
Oil - 6 tbsp
Onions - 100 gms (chopped)
Ginger paste - 1 tbsp
Garlic paste - 1 tbsp
Green chillies - 4 (chopped)
Chilli powder - 1 tsp
Turmeric - 1 tsp
Salt to tasste
Tomatoes - 4 (chopped)
Coconut paste - 4 tbsp
Lemon juice - 1 
Curry leaves (tender) - 10
Coriander leaves - 1 tsp


Shell, devein, wash and cut lobsters into dices.Heat oil in a pan and saute onions till golden brown.Add ginger garlic paste and saute then add green chillies, chilli powder, turmeric, salt and chopped tomatoes.Stir cook till the masala mix leaves the sides of the pan.Add the diced lobsters. Saute for 2-3 minutes.Stir in the coconut paste and add 2 cups of water and bring to boil.Reduce the flame and simmer.Add lemon juice, curry leaves and cook for 2-3 minutes.Garnish with chopped coriander and serve accompanied by boiled rice.


Ginger biscuits - 200 gms
Double cream - 225 ml

For the decoration:
Crystallised or stem ginger


Put half the cream in a bowl and whisk until it forms fairly stiff peaks. Use it to sandwich the ginger biscuits together in a long roll.Arrange the roll on a serving dish and leave in the refrigerator or some other cool place overnight.Next day whip the remaining cream and use it to cover the ginger biscuit roll completely.Decorate the roll with small pieces or slices of crystallised or stem ginger.Cut diagonal pieces from the loaf shape or cut into slices.


Small potatoes - 500 gms
Ghee - 1 tbsp
Onions - 2 (chopped)
Garlic paste - 25 gms
Ginger paste - 25 gms
Oil for deep frying

For the filling:
Potatoes - 150 gms (boiled, peeled and grated)
Chilli powder - 2 tsp
Turmeric - 1 tsp
Salt to taste
Garam Masala - 2 tsp
Lemon juice  -1 tbsp

For the curry:
Oil - 3 tbsp
Bay leaf -1
Cinnamon sticks - 2
Cloves - 4-5
Green cardamom- 5
Shah jeera - 1/2 tsp
Whisked yogurt - 150 gms


Heat the ghee in a pan; add half of the chopped onions, ginger and garlic pastes and fry for few minutes.Add grated potatoes, and half the chilli powder, turmeric and garam masala.Season with half lemon juice and salt. Keep aside.Boil and peel the small potatoes. Scoop the centers and deep fry the shells till they are slightly crisp.Fill each potato shell with the prepared potato mixture. Cover and keep aside.Heat oil in a pan; add bay leaf, cardamom, cloves, cinnamon and shajeera and fry them until they crackle.Add remaining chopped onion, ginger and garlic paste and stir f…


Butter - 1 cup
Vanilla extract - 1 1/2 tsp
Sugar - 1/2 cup
Egg yolk - 1
Cream - 1 tbsp
All purpose flour - 2 cups (sifted)
Baking powder - 1/2 tsp
Pecans - 1/2 cup (finely chopped)
Egg white - 1 (slightly beaten)
Pecans - 1/4 cup (finely chopped)


Cream butter with extract; add sugar gradually, beating until fluffy. Beat in egg yolk with cream.Sift flour and baking powder together; add to creamed mixture in fourths, mixing until blended after each addition. Stir in the 1/2 cup pecans.Shape dough into 1" balls, dip into egg white and roll in remaining pecans.Place 1" apart on ungreased cookie sheets, then press thumb into center of each.Fill with jelly, a red or green maraschino cherry half, or candied cherry half.Bake at 350 F 15 to 18 minutes.


Cucumber pieces - 1 kg (deseeded)
Mustard powder - 100 gms
Chilli powder - 100 gms
Salt - 100 gms
Fenugreek powder - 2 tsp
Garlic paste - 1 tbsp
Turmeric - 1 tsp
Oil - 100 gms or as required


Wash and dry the cucumbers. Cut into half and remove the seeds. Cut the cucumber into medium size pieces.Mix all the powders and garlic paste in a dry bowl. Marinate cucumber pieces in this spice mix.Then slowly add oil and mix well.Oil must coat all the pieces.Check the taste and transfer to jar. Pour more oil on top and close the lid.We can use it from  next day on wards. 
దోస ఆవకాయ
కావలిసిన వస్తువులు: దోసకాయ ముక్కలు - 1 కిలో  ఆవ పిండి - 100 గ్రా  కారం - 100 గ్రా  ఉప్పు - 100 గ్రా  పసుపు - 1 tsp  మెంతి పిండి - 2 tsp  వెల్లులి ముద్ద - 1 tbsp  నూనె - 100 గ్రా 
తయారీ: దోసకాయలు కడిగి తడి లేకుండా తుడిచి గింజలు తీసివేసి ముక్కలు కోసుకోవాలి. పొడులు, వెల్లులి  అన్ని ఒక గిన్నిలో కలిపి అందులో ముక్కలు కూడా వేసి బాగా కలుపుకోవాలి. అందులో నూనె కొద్ది కొద్దిగా పోస్తూ ముక్కలకు పట్టేటట్లు కలుపుకోవాలి. రుచి చూసుకొన…


Firm apples - 1 kg
Sugar - 1 cup
Lemon juice - 1-2 tbsp
Cloves - 3-4
Cinnamon powder  -1 tsp


Make a sugar syrup with sugar and 1/2 cup water.Wash the apples, peel and cut into little thin slices and drop into the hot syrup immediately.Add lemon juice and cloves and slowly bring to boil and simmer for a couple of minutes.Cover the pan, remove from the heat, and allow to stand for about 15 minutes.The apple slices should be tender, but not mushy.When it is cool, lift the apples out with slotted spoon and place gently in a serving dish.Bring the syrup back to the boil, and simmer for a few minutes if necessary to reduce.It should be slightly thick. Remove the cloves and stir in cinnamon powder.Let the syrup cool slightly and pour it over the apples.Chill before serving.


Vinegar - 2 1/2 cups
Red chillies - 30


Heat vinegar to boiling point.Add cleaned, chopped dry red chillies and pour into bottle.Shake the bottle daily for 2 weeks.Strain the vinegar and discard the chillies.Fill up in clean sterilized bottles and close the lid tightly.


Egg yolks - 3
Egg - 1
Evaporated milk- 1 large can
Castor sugar -  2 tsp
Castor sugar for topping


Whisk egg yolks with a teaspoon of cold water.Add whole egg and whisk together.Rinse a strong saucepan with cold water and put in evaporated milk.Heat to boiling point and take from heat at once.After a moment or so stir milk gradually into well whisked egg and yolks, mixing briskly all the time. Return mixture to pan, add sugar and whisk together over low heat until blended, but do not boil.Draw pan from heat and whisk well until cooled.Pour into an ovenproof serving dish and place in the refrigerator until chilled.Sprinkle thickly with castor sugar and put under hot grill for 2-3 minutes until caramel coloured.Serve at once.


Onions - 2 (sliced)
Okra - 150 gms (top and tailed)
Tomatoes - 4 (par boiled, peeled, deseeded and pureed) -  1 cup
Tomatoes - 1 bowl (chopped)
garlic - 4 tsp (chopped)
Cumin powder- 1 tsp
Salt - 1 tsp
Oil - 4 ttbsp
Olive oil - 1/2 cup
Coriander for garnish


Heat the olive oil and shallow fry the whole okra for 7-8 minutes. Drain and keep aside.Add salt and cumin powder.Fry the garlic and onions in the same with the oil for the okra fried.When slightly coloured, add the tomatoes and tomato puree.Stir and season with salt. Stir in the okra.Serve hot or at room temperature as a starter, garnished with coriander.


Potatoes - 100 gms
White fish - 300 gms
Seasoning to taste
Parsley - 1 tbsp (chopped)
Tomato ketchup - 1 tbsp
Egg - 1 (beaten)
Crisp bread crumbs 
Cooking fat for frying
Stuffed olives and parsley to garnish


Cook, peel and mash the potatoes.Steam and flake the fish.Mix together and add seasoning, parsley and tomato ketchup.Mix thoroughly together and shape into cakes.Coat with egg and breadcrumbs and shallow or deep fry until golden brown.Drain on absorbent paper and serve garnished with stuffed olives and parsley.


Plain flour - 115 gms
Pinch of salt
Butter - 75 gms
Egg- 1
Danish cream - 1 tbsp
Scallop shells - 4
White sauce mix - 1 packet
Shrimps - 75 gms
Asparagus tips - 260 gms
Sherry  - 1 tbsp
Lemon juice - 1 tbsp
Pinch of pepper


Sift flour and salt, add butter cut into small pieces and mix lightly with flour.Add egg and cream. Mix lightly to make a soft dough.Leave in the refrigerator for 2 hours to harden.Roll out very thinly. Grease the back of each shell and cover with pastry.Trim the edges and bake in centre of oven for 10-12 minutes. Allow to cool.Make up the sauce mix as directed. Add most of the shrimps and the drained asparagus, reserving a little for garnish.Season well, add sherry, lemon juice and pepper.Heat gently.Pour into hto shells and serve immediately garnished with shrimps ans asparagus.


Plain flour - 225 gms
Baking soda - 1/2 tsp
Milk - 4 tbsp
Butter - 110 gms
Moist brown sugar - 110 gms
Black treacle or golden syrup - 170 gms
Ground ginger - 2 tsp
grated lemon rind - 1 tsp
Egg - 1


Blend the baking soda with one tbsp of milk.Put the butter, sugar, treacle or syrup in a saucepan.Heat gently until the fat has melted. Sieve the flour and ground ginger together.Pour the melted ingredients into the sieved flour, etc.,Beat with a wooden spoon until thoroughly mixed.Heat the remaining milk in the saucepan in which the syrup is melted.Add to the flour, etc, with the soda liquid, lemon rind and beaten egg and beat again.Pour the mixture into a lined 18-19 cm round cake tin and bake in the centre of a cool oven, 300 F, for one hour 10 minutes to 1 1/2 hours until done.Leave in the tin for 15 minutes, then turn out and finish cooling on a wire tray.This cake can be iced and topped with sliced preserved ginger, or pieces of preserved ginger pressed firmly on to the cak…


Plain flour - 150 gms
Butter - 50 gms
Pinch of salt
Lard - 40 gms
Water - 6 tsp

For the filling:
Gruyere cheese - 100 gms
Bacon streaky rashers - 4 (de-rinded)
Single cream - 120 ml
Large  eggs - 2
Parsley - 1 tbsp (chopped)
Chives - 2 tsp
Salt and pepper


Make a short crust pastry in mixing flour, butter, salt, lard and water.Roll it out on a lightly floured table and use to line a shallow 9" fluted flan tin or ring, placed on a baking tray.Prick pastry well, line with grease proof paper and fill with baking beans, or fill with crumpled foil.Bake for 20 minutes in a moderately hot oven, then remove from the oven.Remove the paper, and beans or foil, reduce the oven temperature to moderate.Slice the cheese and arrange in base of flan case, fry bacon very lightly for one or two minutes.Cut each rasher in half and arrange on top of cheese.Mix together the cream, eggs, parsley, chives and seasoning.Pour in to the flan case and bake for 30 minutes or until the filling is pale gol…


Potatoes - 4 (medium size)
Bengal gram dal - 1/4 cup
Tamarind - small lemon size
Salt to taste
Turmeric - 1/4 tsp
jaggery - small piece
Mustard seeds - 1/4 tsp
Urad dal - 1/2 tsp
Curry leaves - few
Oil - 1 tbsp

Grind together:
Red chillies - 7-8
Coriander seeds - 2 tsp
Urad dal - 1/2 tbsp
Channa dal - 1 tbsp
Fresh coconut - 1/4 cup


Peel and cut potatoes into small cubes. Wash and soak dal for 30 minutes.Pressure cook dal and potato cubes in enough water till tender.Dry roast and grind red chillies, coriander, urad and channa dal to make paste. Add grated coconut along with them.Soak tamarind and extract thick juice from it.When the lid is open, add tamarind juice, ground powder, salt, turmeric and jaggery. Add one cup water and cook until the gravy is thick. Stir occasionally.Heat the oil; add mustard, urad dal and curry leaves and allow them to splutter.Pour this over gravy.Serve with rice or dosa.


Flour - 1 cup
baking powder - 1 tsp
Eggs - 2
Sugar powder - 1 cup
Fresh cream - 1 cup
Icing sugar - 2 tbsp
Mixed fruits - 1 large tin
(including cherries)


Sift the flour and baking powder.beat the eggs and sugar till frothy.Blend in the flour and pour the mixture into a greased ring tin for baking.Bake for 45 minutes.Beat up the fresh cream and icing sugar. Drain the fruits, separate the cherries and keep aside.Turn out the ring when cool on to serving dish.Pile up the fruit in the centre.Pour the fresh cream and top up with cherries.Refrigerate for 2-3 hours before serving.Instead of ice cream, try using ice cream just before serving,

Home Remedies for Acidity


Carrots - 200 gms (diced)
cabbage - 200 gms (diced)
Cucumber - 200 gms (diced)
Pineapple - 150 gms (diced)
Vinegar - 300 ml
Salt - 2 tbsp
Sugar - 120 gms
Red chillies - 40 gms (sliced)


Mix the vegetables with pineapple and salt. Keep aside for 3 hours.Wash the vegetables thoroughly to clean out the salt.Mix the vinegar with salt to taste and sugar.Add the vegetables in the vinegar solution and allow them to soak overnight.Garnish with red chillies and serve,


Flour - 1/2 cup
Baking powder - 1/2 tsp
Semolina - 1 cup
Ghee - 1 cup
Ground sugar - 1 cup
Pistachios - 1 tbsp (chopped)


Sieve the flour and baking powder. Add the semolina.Rub  in the ghee and sugar with a sprinkle of water or milk.Blend into a soft crumbly dough. Divide into equal parts.Flatten each to 1/2 cm thickness.On each on press few chopped pistachios.Arrange on a greased tray. Bake for 40 minutes or until golden brown.dust the greased tray with flour before baking to get an extra  brown base for the nan kathais.


Flour  - 150 gms
Butter - 75 gms (frozen)
Salt - pinch
Golden syrup - 200 gms
Fresh bread crumbs - 50 gms
grated lemon rind - 2 tsp

Grate the butter into flour and mix into crumble. Sprinkle enough water and knead very lightly.Roll out and line a 20 cm pie plate.Mix bread crumbs, syrup and lemon rind together.transfer it into pie tin.With remaining dough form a lattice and place in position damping the ends so as to stick.Bake in moderately hot oven for 25- 30 minutes.


Potatoes - 1/2 kg
Onions - 4-5
Tomatoes - 3-4
Salt to taste
Cumin seeds - 1/2 tsp
Curry leaves - few
Oil - 2 tbsp

Grind together:
Red chillies - 10
Coriander seeds - 1 tbsp
Cumin seeds - 1 1/2 tsp
Garlic flakes - 10


Boil, peel and coarsely mash the potatoes.Thinly slice the onions. Finely chop tomatoes.Dry roast red chillies, coriander seeds and cumin seeds. Grind roasted ingredients along with garlic cloves.Heat the oil in pan; add cumin and curry leaves and fry for few seconds.Add chopped onion and fry until transparent. Add tomatoes and fry for few minutes.Then add ground spices, salt and sugar and fry.Add potatoes and fry well.Serve with pulkas.Variation: Use whipped thick curd instead of tomatoes and cook in same procedure.


Pumpkin - 1 kg (peeled and seeded)
garlic clove - 1 (peeled)
Olive oil - 5 tbsp
Sugar - 1 tbsp
Ground cinnamon - pinch
white wine vinegar - 125 ml
Fresh mint leaves - a handful

Cut the pumpkin into long half moon shaped slices roughly one cm thick.Heat the olive oil in a large shallow pan and fry the  pumpkin with the garlic clove for about 3 minutes, discarding the garlic clove as soon as its colour changes. You may need to do this in two batches.When all pumpkin slices are fried, return to the pan, discarding off any excess oil first.  Take off the heat.Dredge the pumpkin pieces with the sugar and cinnamon.Mix well, then add the vinegar, mint and pepper to taste.Cover with a lid or plate, and leave to infuse for at least 15 minutes before serving warm or cold. 


Minced pork - 500 gms
Small shallots - 6
Dried chilli- 100 gms
Tomatoes - 4 (chopped)
Sugar - 8 tsp
Fish sauce - 8 tsp
Oil - 2 tbsp
Coriander roots - 15
Coriander leaves

For the cucumber sauce:
Cucumber - 200 gms
Shallots - 2 Small chilli - 1
Coriander leaves - 1 tbsp
Water - 350 ml
White vinegar - 4 ttbsp
Sugar - 4 tbsp


For the cucumber salad:

Peel the cucumber and cut lengthways into fine strips.Chop the shallots and the chilli, and mix all the ingredients thoroughly in a salad bowl.Leave to rest for 20 minutes.For the pork with chilli sauce: Soak the chilli in water for twenty minutes and drain.Next, chop with the shallots and coriander stalks using a food blender. Beat well.if the mixture is too dry, add a little water until it becomes like a paste or thick sauce.Heat the oil in a wok over a very high flame, add the prepared chilli paste, and stir fry for less than a minute.Now add the pork and chopped tomatoes.Stir fry for one more minute.Finally, add the sugar and the fish sauc…


Aubergines - 2 (halved lengthwise)
Olive oil - 1 tsp
Miso paste - 2 tbsp
Mirin - 2 tbsp
Golden castor sugar - 1 tsp
Lemon juice - 1 tbsp
White or black sesame seeds - 1 tbsp
Spring onions - 4 (shredded)
Arugula leaves to serve

Heat the oven to 200 C. Score a criss cross pattern into the flesh of the aubergines. Brush with one tsp oil and season.Put on a non stick baking tray and roast for 20 minutes.In a small bowl, mix the miso and mirin with the sugar and the lemon juice.Spread this paste over the roasted aubergines and sprinkle with a sesame seeds.Put under a hot grill for 2-3 minutes until golden.Serve scattered with the spring onions and a handful of arugula leaves.


Sprouted green gram - 2 cups
Green chilli paste - 2 tsp
Salt to taste
coriander powder - 2 tsp
cumin powder - 1 tsp
Coriander leaves - 2 tbsp (chopped)
Gram flour - 2 tbsp


Boil the sprouted dal till tender. Drain the water completely.grind the cooked dal with chilli paste and salt to make coarse paste with out adding water.Mix the ground mixture with remaining ingredients to make dough.Divide it into equal portions to make round patties.Heat the tawa and fry the patties with little oil. Fry them both sides till golden brown.