January 31, 2018

MOCHA LOG

Ingredients:
Eggs - 4
Sugar - 3/4 cup
Vanilla  - 1/2 tsp
Sifted flour - 1/4 cup
Dry cocoa - 1/4 cup
Baking powder - 1/4 tsp
Salt - 1/4 tsp
Coffee cream 

Method:

  • Beat eggs in a medium size bowl, beat in sugar gradually until mixture is thick; stir in vanilla.
  • Sift dry ingredients together and fold in.
  • Pour into a greased and wax paper-lined jelly roll pan (15*10*1).
  • Bake in moderate oven for 25 minutes at 350 degrees or until top springs back when lightly pressed.
  • Turn cake out onto a clean towel sprinkled with more sugar; Peel off paper. 
  • Roll up cake, wrap in towel, cool.
When making Mocha log:
  • Work quickly in rolling up the warm cake, lifting towel from the back to make the cake roll and keep it fro cracking. Once it is started, you will be surprised how easily the cake just turns over and over- almost by itself.
  • Wrap the towel tightly around the cake and let it stand to cool completely.

COFFEE CREAM:

Ingredients:
Whipping cream - 2 cups
Sugar- 1/4 cup
Instant coffee powder - 4 tsp
Vanilla  - 1 tsp
Chocolate curls

Method:
  • Beat cream with sugar, instant cofee powder; and vanilla until stiff in a large bowl.
  • Unroll cake carefully, spreadd evenly with half of the cream mixture; reroll.
  • Frost with remaining cream mixture; sprinkle with chocolate curls.
  • Chill roll one hour, or until serving time.
  • Slice crosswise into about 1" thick servings.
Note:
To make chocolate curls, shave thin slices from a square of unsweetened chocolate with a vegetable parer.



POPCORN BALLS

Ingredients:
Popped corn - 8 cups
Light corn syrup - 2/3 cup
Sugar - 2/3 cup
Salt - 1/2 tsp

Method:

  • Combine sugar, corn syrup, and salt in a saucepan.
  • Heat, stirring, until sugar dissolves; remove from heat.
  • Pour over popped corn in a kettle' toss to coat evenly.
  • Cook slowly, stirring, 5 minutes more, or until very sticky.
  • Shape by heaping tablespoonfuls into balls.




BASIL AND BADAM SOUP

Ingredients:
Almonds - 50 gms (blanched and minced)
Basil leaves- 10 (chopped)
Water - 2 cups
Cinnamon stick - 1
Cloves - 2-3
Salt and pepper to taste
Cardamoms - 2
Corn flour - 1 tsp mixed with 1/4 cup of water

Method:

  • Boil minced almonds, cinnamon, cloves and cardamom with 2 cups of water for 10 minutes.
  • Sieve and add salt and pepper, basil leaves and corn flour mixture.
  •  Bring to boil for 5 minutes.Serve hot.

SAMBAL OEDANG (SPICED PRAWNS)

Ingredients:
Onions - 2
Garlic cloves - 2
Salt - 1 tsp
Chilli powder - 1 tsp
Lemon juice- 1/2
Lemon peel - 1/2
Sugar - 3 tsp
Ginger - 2" piece
Prawns - 500 gms
Oil - 1 tbsp
Coconut milk - 1 1/2 cup

Method:
  • Chop the onions coarsely and blend them together with garlic, salt, chilli powder, lemon juice, lemon peel, sugar and ginger.
  • Peel and devein the prawns. Wash under cold running water and pat dry.
  • Heat the oil in a heavy pan. Add ground ingredients; fry for 3 minutes, stirring continuously.
  • Add the prawns and reduce the flame. continue to stir for a further 3 minutes.
  • Add the coconut milk and simmer for 10 minutes.
  • Cool and chill before serving.


January 29, 2018

HOW TO CLEAN LEATHER ARTICLES

  1. Leather should not be washed unless it is necessary.
  2. Use petroleum to remove mildew on leather.
  3. To clean articles of thin leather, mix about 20 drops of camphor oil in 2 tbsp of milk and rub the articles.
  4. To remove stains from leather goods, wipe with a piece pf cloth soaked in warm milk.The result is immediate.
  5. When storing tennis racquets, rub the strings with vaseline to keep them from snapping.
  6. Before you put tennis racquets away, coat the strings with petroleum jelly. This will keep them supple until the next season.
  7. To prevent your leatherr goods from fungus, mix a little soda-bi-carbonate with milk and clean them thoroughly, then polish with a soft cloth soaked in lavender oil. The fungus and the odour will disappear and the leather item will look new.
  8. Mildewed leather should be treated by rubbing vaseline into the affected spots. The whole surface should then be polished vigorously with a soft cloth.
  9. To give leather articles an excellent shine, rub them with a soft cloth dipped in lemon juice.
  10. After rinsing your white clothes in blue, the same indigo water can be used for cleaning white canvas shoes. Soak the shoes in the water for about 5 minutes (after cleaning of the dirt) and dry the shoes in bright sunlight. You will not have to use a whitener.

January 26, 2018

WHAT IS FERMENTATION

Fermentation is a chemical change in which certain chemical compounds are broken down into simpler forms. The change is caused by substances called enzymes, which are produced by tiny living plants or animals. Yeasts, for example, are one -celled plants which produce enzymes.

There are three main kinds of fermentation: alcoholic, acetic, and putrefactive. Each is caused by the presence of bacteria - yeasts or molds -which produce the particular enzyme responsible for the chemical change. Fruit syrups become alcoholic when yeast, containing an enzyme called zymase, is added.

Wine or cider turns to vinegar when certain bacteria, called " mother of vinegar". are present. This is acetic fermentation. Meat and animal matter decay in putrefactive fermentation after certain molds have formed on then.

Fermentation helps in the digestion of food. An enzyme called ptyalin in saliva changes the starch of foods into soluble sugar- the first step in digestion. Enzymes are also present in the stomach, the intestines, the pancreas, and in various other organs.

Yeast is put into dough to make bread light by producing bubbles of carbon dioxide which form as the enzymes attack the starches and sugars present.

Sometimes fermentation is harmful. To keep foods from spoiling, they are kept in cool places or refrigerators where the low temperature checks the growth of bacteria, yeasts, and molds. Food can be preserved by killing the fermenting agents with heat and then sealing it. This is done in canning.

January 25, 2018

PRAWN PATIA

Ingredients:
Prawns - 500 gms (medium size, deveined)
Potatoes -2
Onions - 2
Mustard oil - 5-6 tbsp
Vinegar - 1 tbsp
Sugar - 1 tbsp
Coriander - cumin powder - 1 tbsp
Salt to taste

For spice paste:
Garlic pods - 3
Ginger - 1" piece
Turmeric - 1 tsp
Red chillies - 2

Method:

  • Grind all the ingredients for the spice paste.
  • Peel and cut the potatoes into cubes. Parboil the potatoes in salted water till they are just tender.
  • Heat 1 1/2 cups of water and add salt to it.
  • Add the cleaned prawns into this water and boil for 2-3 minutes. Remove the prawns from water, reserve the water.
  • Slice the onions.
  • Heat oil and fry the onions till translucent. Mix in the spice paste and fry over low flame for 2 minutes. Add the reserved water and bring to boil then lower the flame.
  • Mix in the prawns, potatoes and coriander- cumin powder. Cook till the water is evaporated.
  • Mix in the sugar and the vinegar, and add to the prepared prawn mixture.
  • Serve with khichdi.

INDIVIDUAL PINEAPPLE PUDDINGS

Ingredients:
Pineapple slices - 2 from can
Pineapple juice- 2 tsp
Butter - 50 gms
Castor sugar - 50 gms
Egg - 1
Self raising flour - 50 gms
Milk - 1 tbsp
Glace cherries - 2
Honey - 1 tbsp

Method:

  • Line the base of 2 ramekin dishes with greaseproof paper. Put one tsp of sugar into each dish and drizzle over a tsp of pineapple juice. Lay a pineapple slice in the bottom of each dish.
  • Cream together the butter and sugar with an electric hand whisk until light and fluffy, then gradually beat in the egg. Fold in the flour and milk.
  • Spoon over the pineapple and cook on full power (100%) for 2 1/2 minutes, until just firm.
  • Leave to cool slightly, then turn out onto plates.
  • Top with a glace cherry and drizzle with honey.

BHOONA GOSHT

Ingredients:
Dry meat - 6 pieces
Green chillies - 10
Salt - 1/2 tsp
Tomatoes - 2 
Ginger pieces - 2"
Oil - 2 tbsp

Method:

  • Grill the dry meat in a tandoor or oven till brown.
  • Remove them from oven and cut into small pieces and keep aside.
  • Grind ginger and green chillies to paste. Make tomatoes into puree.
  • Heat oil in kadai, add all ingredients and fry for 2 minutes.
  • Add a little water and shake properly for few seconds and serve steaming hot.

SABZ-E-GULISTAN

Ingredients:
cauliflower - 175 gms (cut into florets and deep fried)
Green peas - 50 gms (boiled)
Carrot - 100 gms (cubed)
French beans - 5 (cut diagonally into 1/2" pieces)
Garam masala - 2/4 tsp
Oil - 5 tsp

For the Gulistan paste:
Desiccated coconut - 2 tsp
Clove - 1
Mace petal - 1
Bay leaf - 1

For the Masala:
Onions - 100 gms
Ginger - small piece
Chilli powder 1 tsp
Curd - 100 ml (beaten)
Salt to taste
Milk - 60 ml

Method:

  • Heat one tsp oil and add carrot and french beans. Saute lightly. Cover and cook on low flame till tender. Add a pinch of garam masala powder.
  • Heat a little oil in another pan and dry the desiccated coconut, clove, mace and bay leaf for one minute till the spices turn golden brown.
  • Remove the bay leaf and grind the remaining spices to make powder.
  • Grind onions and ginger to a paste.
  • Heat the remaining oil  and fry the onion paste till golden brown.
  • Lower the heat and add chilli powder. Saute for 2 minutes till the oil floats on top.
  • Add beaten curd and keep stirring continuously till the masala turns brown and thick.
  • Add the carrot, green peas, french beans and salt. Fry for few minutes.
  • Add the fried cauliflower, 3/4 th cup of hot water and milk. Bring to a boil.
  • Add the Gulistan paste and the bay leaf.
  • Cover and cook for a few minutes till the vegetables are well coated with the masala and the gravy is thick.
  • Add the remaining garam masala powder and a pinch of sugar.

MEXICALI BURGER

Ingredients:
Big burger buns - 4-6 (toasted)
Bean patties - 4-6 (ground)
Lettuce leaves - 4-6
Onion slices - 4-6
Tomato slices - 4-6
Guacamole - 4-6 tbsp
or any sauce
Cheese slices - 4-6
Jalapeno peppers - 4-6

For Garnishing:
Parsley sprigs

For bean patties:
Red beans - 2 cups (boiled and mashed)
Potatoes - 3-4 (boiled and mashed)
Garlic paste - 1/2 tsp
Ginger paste - 1/2 tsp
Green chillies - 2 tsp
Coriander leaves - 1 tbsp
cumin seeds - 1/4 tsp
Salt and pepper to taste
Butter

Method:

  •  Place preheated patty on toasted bun.
  • Top with lettuce, cheese slice, onion, tomato slice and sauce.
  • Garnish with jalapeno and sprig of parsley.
  • Serve Hot.
  • For bean Patties: Mix all the ingredients  and make 4-6 patties. Bake or fry till crisp and brown. keep aside.

BEETROOT PICKLE

Ingredients:
Beetroots - 1 kg (same size)
Spiced vinegar - 2 cups
Salt to taste

Method:

  • Wash the beetroots thoroughly without damaging the skins and boil in salt water for an hour or more, depending on their size.
  • Rinse in cold water and remove the outer skin.
  • Cut into thick slices and pack in wide mouthed pickle jars.
  • Pour the spiced vinegar on top.
  • Close and store in a cool, dark place.

January 24, 2018

CHICKEN LEGS IN CASSIS

Ingredients:
Whole chicken legs, thighs attached - 4
Butter - 2 tbsp
Salad oil - 1 tbsp
Garlic clove - 1 (minced)
Cassis vinegar or raspberry wine vinegar - 2 tbsp
Tomato paste - 2 tsp
Dried currants - 1/4 cup
Chicken broth - 3/4 cup
Dry white wine - 1/4 cup
Creme de cassis - 1/4 cup
All purpose flour - 1 tbsp
Salt, white pepper and ground nutmeg

Method:

  • Season chicken with salt, white pepper, and nutmeg to taste.
  • In a wide frying pan, melt 1 tbsp of the butter with oil over medium high heat. 
  • Add chicken and cook, turning once, until browned on both sides (10-12 minutes).
  • Stir in garlic, vinegar, and tomato paste; sprinkle with currants.
  • Pour in broth, wine, and creme de cassis.
  • Bring to a boil; reduce heat, cover, and simmer until meat near thighbone is no longer pink when slashed (about 25 minutes).
  • Meanwhile, mix remaining 1 tbsp butter smoothly with flour; set aside.
  • Lift out chicken, reserving drippings in pan, and transfer to an ovenproof platter or shallow casserole.; place in a 400 degrees oven while completing sauce.
  • Boil liquid in frying pan over high heat, stirring often, until reduced by about a third.
  • Blend in butter flour mixture a little at a time, stirring constantly with a whisk, until sauce is thicken and shiny.
  • Pour over chicken. 


SAUTEED BROCCOLI

Ingredients:
Broccoli - 700 gms
Peanut oil or vegetable oil - 3 tbsp
Salt and pepper to taste

Method:

  • Trim the leaves and coarse stem ends from the broccoli.
  • Wash the broccoli and pat it dry with absorbent paper.
  • Cut the florets from the stems, then divide them into smaller florets, roughly 3/4 to 1 1/2" long.
  • Halve any unusually chunky stems vertically. Slice the stems diagonally, about 1/4" thick.
  • Heat oil in  a large frying pan; add the broccoli, lower the heat to moderately high, and cook, stirring continuously, for 4-5 minutes or until the broccoli is almost tender, but still crisp.
  • Add the salt and pepper, and toss well.

ROASTED ONION HALVES

Ingredients:
Large onions - 3
Balsamic or red wine vinegar - 1/4 cup (optional)
Butter
Salt and pepper

Method:

  • Cut onions in half lengthwise. If desired, pour vinegar into a 9 by 13" baking pan.
  • Place onions, cut side down, in pan.
  • Bake, uncovered, in a 350 degrees until onions are soft when pressed (30 to 45 minutes).
  • Pass butter and salt and pepper to taste.

SORREL AND AVOCADO SOUP

Ingredients:
Avocados  -2
Fresh sorrel leaves -  500 gms
Cream - 150 ml
Butter - 50 gms
Freshly ground pepper and salt to taste
dash of lemon juice, if spinach is used
Stock - 750 ml

Method:

  • Mash avocados and mix with a little of the cream.
  • Shred sorrel leaves and gently cook in butter for 5 minutes. Cool.
  • Put Stock in blender with cooked sorrel leaves and puree until smooth.
  • Return to saucepan and heat again over moderate heat, adding cream and pepper at the very end with the mashed avocado.
  • Serve hot.

HALIBUT STEAKS

Ingredients:
Oil - 2 tbsp
Lemon juice - 1 tsp
Teriyaki sauce - 1/2 tsp
Paprika - 1/4 tsp
Halibut steaks - 4
Salt and pepper

Method:

  • Preheat barbecue at HIGH.
  • Mix oil, lemon, teriyaki and paprika together; season to taste.
  • Brush mixture over fish and set steaks on hot grills.
  • Cook 10 minutes turning once or twice.
  • Baste occasionally. 

January 23, 2018

FOUR CHEESE SAUCE NOODLES

Ingredients:
Butter - 4 tbsp
flour - 4 1/2 tbsp
Hot milk - 1 litre
Nutmeg - 1/2 tsp
Ground clove - 1/4 tsp
Fontina cheese - 50 gms (grated)
Gorgonzola cheese - 50 gms (crumbled)
Mozzarella cheese - 50 gms (diced)
Parmesan cheese - 50 gms (grated)
Broad egg noodles - 500 gms (cooked)
Salt and pepper

Method:

  • Heat butter in a saucepan. Mix in flour and cook 2-3 minutes over low heat.
  • Add half of milk, whisk well and pour in remaining milk.
  • Add seasonings and cook sauce 8-10 minutes over low heat.
  • Stir in cheeses and cook 4 to 5 minutes over low heat. Stir as required.
  • Serve with noodles.

PAPRIKA SAUCE

Ingredients:
Onions - 1 cup (chopped)
Butter - 2 tbsp
paprika - 2 tbsp
Dry white wine - 1/2 cup
Hot white sauce - 1 1/2 cups
Tabasco sauce - few drops
Salt - pinch
Few drops of lemon juice

Method:

  • Place onions in a small saucepan and pour in water to cover.
  • Bring to boil and continue cooking 2 minutes; drain and set aside.
  • Heat butter in saucepan. Cook drained onion and paprika 5-6 minuted over low heat.
  • Pour in wine; cook 5 minutes over high heat to reduce liquid by 2/3.
  • Mix in white sauce and remaining ingredients; cook 6-7 minutes over low heat.
  • Serve sauce with kebabs.

HOME REMEDIES FOR TONSILLITIS

Tonsillitis can be cured as follows: Grind together the leaves of "Thumbe" plant, a little pepper and garlic and let the patient eat it for 3 days.

To cure Tonsillitis:


  1. Squeeze out juice by crushing together a little garlic and salt and apply this juice to the affected tonsils for 2-3 days, with your fingertips or cotton- tipped buds.
  2. Extract juice out of "Bajae" (Acorus calamus; Vachaa; Vaikand) by rubbing against a rough surface and apply this juice to the affected tonsils.
  3. For the cure of tonsillitis: Get the bark of nandibatlu tree (kokke mara; Tabernaemontana coronaria) rub it well with one pepper seed, one clove of garlic and a little lime juice to obtain fine thin paste and apply this paste gently to the affected part inside the throat with the aid of cotton bud or with clean finger.

January 22, 2018

COOKING TIPS

If you are not able to make a frothy omelette, beat the whites and yolks separately and thoroughly.
Add a pinch of baking soda to the whites and then stir in the yolks. You will get a tasty and frothy omelette.

BAKED SARDINES

Ingredients:
Sardines - 16
Onions - 3
Lemons - 2 (juice and rind)
Garlic flavoured vinegar - 2 tbsp
Coriander leaves - 1 bunch (chopped)
Salt and freshly ground black pepper to taste

Method:

  • Peel and finely chop onions and place half in the bottom of an oven proof dish, lay 8 sardines on top, flesh side up and sprinkle with lemon juice and rind, vinegar, coriander, salt and pepper.
  • Sprinkle over remaining onions, top with a further remaining sardines and season as before.
  • Cover and bake for 30 minutes.
  • Serve hot or cold with tomato salad.

January 21, 2018

COQAUVIN (CHICKEN IN WINE SAUCE)

Ingredients:
Chicken - 1(cut into medium size pieces)
Mushrooms - 250 gms (sliced)
Red wine - 3/4 cup
Cream - 1/2 cup
Flour - 1/4 cup
large capsicums - 2 (sliced)
Spring onions - 2 (sliced)
Ginger - 1(grated)
green chillies - 2 (slit lengthwise)
pepper - 1 tsp
Salt to taste
Butter - 75 gms

Method:

  • Heat butter in a pan and fry the sliced mushrooms for five minutes. 
  • Add the spring onions and capsicum and saute until the onions are done and tender.
  • Remove from the pan.
  • coat the chicken with flour and shaking off the excess flour.
  • Add the chicken pieces to the pan and fry for about five minutes till well browned. Remove from the butter.
  • crush ginger and mix with the remaining flour. Add to the butter in the pan and lightly fry for three to four minutes.
  • Then gradually add the wine, stirring constantly and bring it to a boil. Simmer till a smooth sauce is formed.
  • Add green chillies, salt and pepper. Stir well and simmer for about 15 minutes.
  • Then return  the fried chicken and mushrooms to the sauce.
  • Add cream; stir well and simmer for 25 minutes until the chicken is cooked.

January 17, 2018

CHEESE OMELETTE

Ingredients:
Eggs - 2
grated cheese - 1 tbsp
Onions - 1 tbsp (chopped)
green chillies - 2 (chopped)
Salt and pepper to taste
Coriander leaves - 1 tsp (chopped)
Oil -  1 tbsp

Method:

  • Separate egg whites and yolk. Beat egg whites until snow white forms.
  • In another bowl, Mix yolk, onions, salt and pepper, green chillies and coriander leaves.
  • Slowly add to the egg white and mix well.
  • Heat oil in pan; pour the egg mixture and sprinkle grated cheese on top.
  • Cook in low flame and turn gently to other side and cook another 1-2 minutes until done.
  • Serve hot.

SPINACH AND BEETROOT SALAD

Ingredients:
Young spinach leaves - 200 gms
Light olive oil - 3 tbsp
Caraway seeds - 1 tsp
Orange juice - 1
Caster sugar - 1 tsp
Cooked beetroot - 675 gms (diced)
Salt and ground black pepper
Fresh parsley - to garnish

Method:

  • Arrange the spinach leaves in a shallow salad bowl.
  • Heat the oil in a saucepan. Add the caraway seeds, orange juice and sugar. Shake over the heat to warm through.
  • Add the beetroot and shake the pan to coat it with the dressing.
  • Spoon the warm beetroot and dressing mixture over the spinach leaves and sprinkle with the chopped parsley.
  • Serve at once either as an accompaniment or as a main course.


CARIBBEAN CHICKEN KEBABS

Ingredients:
skinless,boneless chicken breasts -  500 gms
Lime rind - 1 (finely grated)
Lime juice - 2 tbsp
Rum - 1 tbsp
Light soft brown sugar - 1 tbsp
Ground cinnamon - 1 tsp
Mangoes - 2 (peeled and cubed)

Method:

  • Cut the chicken into bite-size chunks and place in a bowl with the lime rind and juice, rum, sugar and cinnamon. Toss well and set aside for 10 minutes.
  • Drain the chicken, saving the juices and thread it on to four skewers, alternating with the mango cubes.
  • Cook the skewers under a grill, or on a barbecue, for about 8 minutes, turning occasionally and basting with the juices, until the chicken is tender and golden brown.
  • Serve the kebabs at once, with  rice and salad.


January 15, 2018

TENDER BAMBOO SHOOT CURRY

Ingredients:
Very tender white part of the bamboo shoot
Roasted rice - 2 tbsp
Roasted coriander seeds - 1 tbsp
Mustard seeds - 1 tsp (roasted)
Cumin seeds  - 1 tsp (roasted)
Peppercorns - 1/2 tsp (roasted)
Garlic cloves -8
Chilli powder - 2 tsp
Salt to taste
Turmeric - 1/2 tsp
Grated coconut- 1 1/2 cup
Curry leaves - few
Mustard seeds - 1/4 tsp
Cumin seeds - 1/2 tsp
Urad dal -1 tsp
Oil - 1 tbsp

Method:

  • Soak the finely chopped bamboo shoots in water overnight. Drain and again soak in fresh water for another 24 hours till the water tastes sour.
  • Keep the vessel with same water on flame and add salt, turmeric, chilli powder and cook in low flame.
  • Grind the roasted ingredients along with garlic and coconut to make paste.
  • Add this ground paste to curry and simmer for 10 minutes.
  • Heat oil in pan; add cumin, mustard, urad dal and curry leaves and allow them to splutter.
  • Pour this over curry and mix well.

MASHED POTATOES WITH CHEDDAR CHEESE

Ingredients:
Potatoes - 1 kg (boiled)
Cheddar cheese - 120 gms (shredded)
Double cream - 120 ml
Butter - 60 gms
Salt and pepper to taste

Method:

  • Peel  and mash the potatoes.
  • combine the cream and butter in a small saucepan and heat over medium heat until the butter is melted and the cream is hot.
  • Stir the potatoes in the cream mixture by thirds.
  • Stir in the cheese.
  • Season to taste with salt and pepper.

RAJMA MASALA

Ingredients:
Rajma (soaked and boiled) - 1 cup
Onion - 1 (chopped)
tomato - 1 (chopped)
Ginger - 1/2 tsp (chopped)
Garlic - 1/2 tsp (chopped)
Salt to taste
Green chillies - 2 (chopped)
Chilli powder - 1 tsp
Coriander powder - 1/2 tsp
Cumin seeds - 1/2 tsp
Kasuri methi - little
Water - 1 cup
Oil - 2 tbsp
Coriander leaves - 1 tbsp
Punjabi gravy - 1 tbsp

Method:

  • Heat oil in a pan; add jeera, kasuri methi, garlic, ginger, chillies, onion and tomatoes and fry well till onions and tomatoes are soft.
  • Puree 1/4th cup of rajma and add to the curry with remaining 3/4th cup rajma.
  • Cook for 5 minutes then add all spices, punjabi gravy and one cup of water.
  • Simmer for 10 minutes until the gravy is thick.
  • Garnish with coriander leaves.

CHINESE VEGETABLE SOUP

Ingredients:
Dried Chinese Mushrooms - 4
Transparent noodles - 25 gms
Watercress - 1/2 bunch
Stock - 900 ml
Courgettes - 2 (diced)
Small turnip - 1 (diced)
Spinach - 50 gms (chopped)
Carrots - 2 (diced)
Salt - 1 tsp
Soy sauce - 1 tbsp 
Spring onions - 2 (chopped)

Method:

  • Soak the mushrooms in warm water for 15 minutes. Squeeze dry and discard the hard stalks, then slice the mushroom caps.
  • Soak the noodles in hot water for 10 minutes; drain.Remove the stalks from the watercress and divide the leaves.
  • Bring the stock to the boil.
  • Add the courgettes, turnip, watercress, spinach and carrots.
  • Simmer for 20 minutes.
  • Add the remaining ingredients and cook for 5 minutes.
  • Serve hot.

January 09, 2018

TEASEL GOURD WITH ONION MASALA (AAKAKARAKAYA WITH ONION MASALA)

Ingredients:
Teasel gourd - 500 gms
Tamarind - lemon size
Salt & Turmeric - 1/2 tsp
Oil - 3 tbsp
Curry leaves - few
Coriander leaves - 1 tbsp (chopped)

Grind together:
Onions - 250 gms
Green chillies - 6
Garlic cloves - 6
Ginger - 1" piece
Chilli powder - 2 tsp
Salt to taste
Turmeric - 1/2 tsp
Poppy seeds - 2 tsp
Coriander leaves - 2 tsp
Cumin seeds - 1 tsp
Cloves -6
Cinnamon sticks - 2
Oil - 2 tsp

Method:

  • Heat 2 tsp of oil and fry all the masala ingredients, Cool and grind to make fine paste.
  • Cut the gourds into slices and boil them in tamarind water with salt and turmeric. Drain and keep aside.
  • Heat the oil in kadai; add onion masala, curry leaves and fry till oil floats.
  • Add cooked gourd, coriander leaves and simmer for 10 minutes.
  • Serve with rice.


GONGURA TOMATO CURRY

Ingredients:
Onions - 2 (chopped)
Tomatoes - 250 gms (chopped)
Red sorrel leaves (gongura) - 250 gms
Green chillies - 4-6
Garlic cloves - 4 (chopped)
Salt to taste
Turmeric - 1/2 tsp
Chilli powder - 2 tsp
Tamarind juice - 2 tsp or as per taste
Cumin, mustard & fenugreek seeds - 1/2 tsp
Channa dal - 1/4 tsp
Urad dal - 1/4 tsp
Oil - 1 tbsp
Curry leaves - few

Method:

  • Wash and chop red sorrel leaves.
  • Heat the oil in kadai, add channa dal, urad dal, garlic,cumin, mustard & fenugreek seeds and curry leaves; allow them to splutter.
  • Add chopped green chillies and onions; fry till onions are transparent.
  • Then add chopped tomato and cook till tomatoes are soft.
  • Add sorrel leaves, salt, turmeric, chilli powder and tamarind juice.
  • Close the lid and cook in low flame for 10 minutes until done.
  • Serve with rice.

FISH SOUP

Ingredients:
Cod or hake's head - 1
Butter - 50 gms
Large onion- 1
Celery sticks - 3
Fish stock - 1 litre
Pinch of saffron
Salt and pepper
Milk -250 ml
Parsley - 1 tbsp (chopped)
Cod or coley - 300 gms

Method:

  • Cover fish head with water and simmer for 25 minutes. Drain and reserve stock.
  • Melt butter and fry chopped onion and celery quickly until transparent but not brown.
  • Add fish stock, saffron and seasoning.
  • Simmer for 10 minutes. Stir in milk and parsley.
  • Skin fish and cut into small pieces.
  • Add to soup and simmer for 5 minutes.
  • Season and serve.

PAN HAGGERTY

Ingredients:
Potatoes - 500 gms
Onions - 200 gms
Butter - 25 gms
Cheese - 150 gms (grated)
Salt and pepper

Method:

  • Peel and slice the potatoes thinly and dry them in a cloth.
  • Slice onions thinly.
  • Melt butter in a frying pan. Put in a layer of potatoes, the onions, cheese and finish with another layer of potatoes, seasoning well between each layer.
  • Fry gently for about 25 minutes then place under grill for a further 5 minutes to brown.

ZAMBIA CHICKEN SOUP

Ingredients:
Boneless chicken - 250 gms (Boiled and cut into small pieces)
Lady's finger (okra) - 250 gms
Chicken stock - 1 litre
Salt and pepper to taste
Capsicum - 1/2
Onions - 2
Butter - 4 tbsp

Method:

  • Finely chop onions. Trim the edges of okra and cut into thin round slices.
  • Heat the butter in a saucepan, fry onions until golden brown.
  • Then add okra pieces and fry for 1-2 minutes.
  • Add remaining ingredients and simmer for 30 minutes until done.
  • Serve hot.

January 08, 2018

GAJU ROYYALA CUTLET (JUMBO TIGER PRAWNS CUTLET)

Ingredients:
Gaju royyalu (prawns) - 10
Green chillies -8
Ginger - 1" piece
Onion -1
Cloves -6
Coriander leaves - small bunch
Salt to taste
Turmeric - 1/2 tsp
Roasted channa dal - handful
Oil for frying

Method:

  • Grind all the ingredients except prawns to make smooth paste.
  • Remove the shell and clean the prawns.
  • marinate the prawns with ground paste and keep aside for one hour.
  • Heat oil and deep fry the prawns until done.
  • Drain excess oil and serve hot.

KHEEMA - POTATO FRY

Ingredients:
Kheema - 250 gms
Green peas - 250 gms
Potatoes - 6 (medium)
Tomatoes - 2
Onions - 2
Eggs -2
Cheese - 2 tbsp
fresh cream - 1 tsp
Salt and pepper to tate
Coriander leaves - 1 tbsp
Oil - 2 tbsp

For Masala:
Red chillies -6
Ginger piece - 1"
Garlic pod - 1
Coconut - 2 tbsp

Method:

  • Finely chop onions and tomatoes.
  • Heat the oil in pad; add onions and fry till brown. Grind the masala ingredients and add to the onion; saute for few seconds.
  • Add chopped tomato, kheema,green peas, salt and pepper and fry for 3-4 minutes in medium flame.
  • Then add water and close the lid. Cook till kheema is well cooked and dry.
  • Boil, peel and mash the potatoes with little salt and pepper.
  • Grease the round pan,arrange half kheema evenly then place the mashed potato.
  • Top with remaining kheema and pour beaten eggs.
  • Sprinkle cheese and coriander.
  • Bake at 250 degrees for 10 minutes until done.


January 06, 2018

ROTISSERIE- ROAST TURKEY

Ingredients:
Butter - 6 tbsp
Dry white wine - 1/4 cup
Garlic clove - 1 minced
Dried rosemary - 1/2 tsp (crushed)
Frozen boneless turkey roast - 5-6 pounds (thawed)
Salt and pepper

Method:

  • Combine 4 tbsps of butter, the wine, garlic, and rosemary. Keep at room temperature to blend flavors.
  • Insert spit rod through center of turkey roast.
  • Adjust holding forks; test balance. Insert meat thermometer in center of roast, not touching metal rod. 
  • Brush roast with remaining 2 tablespoons butter; season with salt and pepper.
  • Place hot coals on both sides of foil drip pan.
  • Attach spit; position drip pan directly under roast. Turn on motor.
  • Grill turkey over hot coals till thermometer registers 185 degrees. 2 1/2 to 3 hours.
  • During the last 30 minutes, baste roast with wine sauce.

GINGER FRUIT FREEZE

Ingredients:
Cream cheese - 75 gms
Mayonnaise - 3 tbsp
Lemon juice - 1 tbsp
Salt - 1/4 tsp
Preserved Kumquats - 1/2 cup
Dates - 1/2 cup (chopped)
Maraschino cherries - 1/4 cup
Crushed pineapple - 225 gms can
Candied ginger - 2 tbsp (finely chopped)
Whipping cream - 1 cup (whipped)
Toasted silvered almonds - 1/4 cup

Method:

  • Soften cream cheese; blend in next 3 ingredients.
  • Stir in fruits and ginger. Fold in whipped cream.
  • Pour into 1 quart refrigerator tray. Sprinkle with nuts.
  • Freeze firm.

BROWN BREAD MOUSSE

Ingredients:
Milk - 250 ml
Eggs - 2 (separated)
Castor sugar - 50 gms
Vanilla essence - 1 tsp
Brown breadcrumbs - 100 gms
Gelatine - 2 tsp
Water - 2 tbsp

Method:

  • Heat milk and whisk into egg yolks and sugar.
  • Cook gently (do not boil) till it thickens, stirring continuously.
  • Add vanilla essence to taste, then leave to cool and stir in breadcrumbs.
  • Dissolve gelatine in water over a pan of hot water and stir into mixture.
  • Whisk egg whites till stiff.
  • Fold into mixture and pour into a wetted, 1/2 litre mould.
  • Leave to set.

January 05, 2018

FALAFEL - BROAD BEAN RISSOLES

Ingredients:
Dried fava or butter beans - 250 gms
Onions - 2 (sliced roughly)
Fresh coriander - 1 cup
Dill  - 1/2 cup
Garlic  - 4 tsp
Salt - 2 tsp
Sesame seeds - 2 tsp
Oil for frying

Method:

  • Soak the beans in water overnight. Wash in several changes of water and drain completely.
  • Grind all the ingredients together except the sesame seeds. It will be soft, green mixture.
  • Shape into small round cutlets, roll in sesame seeds and deep fry in hot oil at medium flame.
  • Serve with pitta bread, tahini,hummus and salad.

January 03, 2018

MUTTON WITH DRUMSTICKS CURRY

Ingredients:
Mutton  -500 gms
Drumsticks - 2 (cut into 1" pieces)
Onions -2 (chopped)
Ginger garlic paste - 1 tbsp
Turmeric- 1 tbsp
Salt to taste
Turmeric - 1/2 tsp
Coriander powder - 2 tsp
Cumin powder - 1 tsp
Tamarind pulp - 1 tbsp or as per taste
Coriander leaves - small bunch (chopped)
Rice flour - 1 tbsp
garam masala - 1 tsp
Curry leaves - few
Ghee/ oil - 2 tbsp

Method:

  • Heat oil in pressure cooker, add curry leaves and onions; fry till onions are brown.
  • Add turmeric,chilli powder, coriander powder, cumin powder, ginger garlic paste and lamb pieces.Fry till liquid dries.
  • Add enough water and close the lid. cook till mutton is almost tender.
  • When the lid is open; add drumstick pieces and tamarind pulp and 1 cup of water. 
  • Cook till drumsticks are cooked then add coriander leaves,garam masala and rice flour mixed in half cup water.
  • Cook for another 5 minutes in low flame until the gravy is little thicken.
  • Serve hot with rice.

KOREAN STYLE NOODLES WITH VEGETABLES (CHAP CHAE)

Ingredients:
Cellophane or glass noodles - 200 gms
Soy sauce - 1/2 cup
Sesame oil - 3 tbsp
Sugar - 3 tbsp
Garlic cloves - 3-4 (finely chopped)
Sesame oil - 1 tbsp
Onion - 1 (cut into slices)
Carrots - 2 (peel and cut into thin long pieces)
Mushrooms -200 gms
Baby spinach - 4 cups
Sesame seeds - 1 tsp (roasted)
Salt and pepper powder

Method:

  • Heat 250 ml of water and add salt to taste. Drop noodles into the boiling water and put off the flame.
  • Allow the noodles to remain in the water for 10 minutes and then drain out all the water.
  • Rinse the noodles under cold water.
  • Blend together the soy sauce, sesame oil, sugar, and garlic in a blender until smooth. Keep this sauce aside.
  • Heat the oil in a deep skillet over high heat until it just begins to smoke, then stir fry onion and carrots until onion is softened.
  • Add mushrooms and stir fry for 2 minutes.
  • Add spinach and stir fry for 1/2 minute, then add noodles and the sauce mixture and toss to coat. 
  • Simmer. stirring occasionally, until most of liquid is absorbed.
  • Transfer to a shallow serving dish, garnish with roasted black sesame seeds and serve warm or at room temperature.


SQUID WITH VEGETABLES

Ingredients:
Squid - 500 gms
Oil - 2 tbsp
Garlic clove - 1
Ginger - 1/2 tsp (finely chopped)
Bean sprouts - 500 gms (rinsed and drained)
Celery sticks- 3 (sliced)
Corn flour - 2 tsp
Sherry - 1 tbsp
Sugar - 1/4 tsp
Salt and pepper to taste
Oyster sauce - 1 tbsp
Stock - 1/4 cup
Shallot flowers for garnish

Method:

  • Wash the squid and remove thin membrane. Slash the inside lengthwise and crosswise forming a diagonal pattern.
  • Cut diagonally into thin strips 5 cm long.
  • Heat oil, stir fry garlic and ginger - add squid and fry till the pieces curl.
  • Add celery and bean sprouts, cook one minute.
  • Mix together cornflour, sugar, salt, pepper and sherry, stir in oyster sauce and stock.
  • Add to squid, stir constantly, bring to boil and simmer 3 minutes.
  • Serve garnished with shallot flowers.

January 02, 2018

BANANA CREAM PIE

Ingredients:
Milk - 1 1/2 cups
Sugar - 2/3 cup
Cornstarch - 3 tbsp
Salt - 1/4 tsp
Egg yolks - 4 (slightly beaten)
Butter - 1 tbsp
Vanilla  - 1 tsp
Bananas - 2 (sliced)
Lemon juice - 1 tbsp
Baked pastry shell in glass pie plate - 1
Banana slices, if desired

Method:

  • Combine milk, sugar, cornstarch and salt in medium mixing bowl; beat with rotary beater until smooth.
  • Microwave for 4 minutes on high. Beat well and continue cooking for about 1-2 minutes on HIGH, or until thickened (about 180 F); beat well.
  • Beat eggs and a small amount of hot milk in small bowl, beat into milk and sugar.
  • Microwave for 1 1/2 to 2 minutes on MED.HIGH (Roast), or until thickened (about 190 F). 
  • Stir in butter and vanilla.
  • Place banana slices in bottom of baked pastry shell; sprinkle with lemon juice.
  • Pour cream mixture over bananas.
  • Chill in refrigerator until set.
  • Garnish with additional banana slices.
Variation:
Vanilla Cream Pie: Omit bananas and lemon juice.
Garnish with orange slices.

BARBECUE PORK - CHAR SUI

Ingredients:
Pork fillet - 1.5 kg
Soy sauce - 4 tbsp
Dry sherry - 1/3 cup
Hoi sin (Jeung)  - 6 tbsp
Garlic cloves - 2
Honey - 2 tbsp (mix with little water)
Five spice powder - 2 tsp
Thick slice ginger
Brown or Chinese sugar - 2 tbsp
Sesame paste - 2 tsp
Oil - 1/2 cup
Red food colouring - 1/4 tsp

Method:

  • Combine all ingredients except honey in a bow, add pork fillets, marinate 30 minutes or overnight.
  • Chinese roast at 250 C for 15 minutes, baste with marinade.
  • Reduce heat to 175 C and roast a further 15 minutes.
  • Brush with honey water mixture, cooking a further 5 minutes, slice thinly.
  • Serve hot or cold or with any combination dish.
  • Chinese roasting - add water to baking dish and place pork on a rack.

MUTTON KABAB

Ingredients:
Boneless mutton - 600 gms
Onions - 100 gms
Tomatoes - 100 gms
Capsicum - 100 gms
Lemon juice - 1 tbsp
Ginger paste - 2 tsp
Garlic paste - 2 tsp
Oil - 4 tsp
Crushed peppercorn - 2 tsp
Salt to taste

Method:

  • Clean and cut mutton into one inch sized cubes.
  • Cut onions, tomatoes and capsicum  into 1" sized cubes.
  • Mix lemon juice, crushed pepper, salt, ginger and garlic pastes.
  • Add mutton to this mixture and marinate for one hour.
  • Skewer the marinated cubes onto a toothpick or satay stick in this order - mutton cube, onion, capsicum and tomato. 
  • Arrange the toothpicks on a wire rack and cook on grill top and bottom for 12 minutes in microwave.
  • Baste with oil and cook on grill in microwave for 8 minutes.

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WORD HISTORY

'Jubilee' comes from a Hebrew word 'yobel', meaning a ram's horn. The ram's horn was blown to proclaim a year of ce...