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Showing posts from February, 2018


1. To remove wrinkles: To  a  tablespoonful of honey, add one fourth teaspoonful of carrot juice. Spread this over entire face and leaving it for 15 to 20 minutes. remove with cotton wool soaked with warm water to which a dash of baking soda has been added. This mixture will remove roughness and fine wrinkles from your face.

2. To prevent wrinkles, gently massage with glycerine and honey. Apply a small quantity on the face before retiring to bed; wash with soft water next morning.
3. Mash a ripe banana, mix with the juice of roses and apply over the face. Allow it to remain for an hour and then wash off with warm water. It will keep the skin soft and supple, prevent wrinkles and dryness as well as pimples. Keep it up regularly to get results.
4. To counteract wrinkles and excessive dryness, apply a cabbage pack. Take the juice of a few cabbage leaves, a small amount of yeast and one tablespoon of honey. Mix into a paste, apply, leave on for 20 minutes. Wash with luke warm water, splash w…


Guavas - 1 kg
Sugar - 1 kg
Citric acid - 7 gms


Cut the guavas into small pieces and cook with little water till soft.Sieve the cooked guava.Add sugar and cook to a jam like consistency.Add citric acid and stir well.Fill in sterilized bottles and cool.Melt paraffin wax and pour over the jam.Put the lid and store.


ABSORPTION:  Taking in or reception, by molecular and/ or physical action. The property of four to hold and absorb moisture.

Acidity: Sourness or tartness in a food product; a condition indicating excess fermentation in yeast doughs. Also a factor used with soda to generate carbon dioxide gas for leavening cakes.

Aeration: The treatment of dough or batter by changing with gas to produce a volume increase.

Albumin: Egg white.

Almond paste: Almonds ground to paste with sugar and used for cake decoration.

Ash: The incombustible residue left after burning matter. The term is used to denote the level of bran present in maida.

Bacteria: Microscopic organisms, various species of which are involved in fermentation and spoilage of food.

Bake: To cook or roast by dry heat in a closed chamber such as an oven.

Baking powder: A chemical leavening agent composed of soda, dry acids, and corn starch (to absorb moisture), when heated, carbon dioxide is given off, to raise the batter during baking.

Batter: A ho…


Seer fillets - 1 kg
Flour  - 2 tbsp
Corn flour - 1 tbsp
Vinegar - 3 tbsp
Tomato puree - 1/2 cup
Chilli sauce - 2 tbsp
Soy sauce - 1 tbsp
Eggs  -4
Salt to taste


Put all the ingredients except egg and fish into a large bowl and mix well.Then beat the eggs well and add to the mixture. Remove excess moisture from fish and marinate the fish in the above mixture for 2 hours.Heat oil for deep frying; stir fish in the marinade and deep fry until golden brown.Remove fish and keep warm.Heat 4 tbsp of oil in another pan; simmer on very low flame and pour in the marinade mixture.Keep stirring until thick.Remove from flame and pour over fried fish.Serve hot.


Low fat curd - 100 gms
Quaker oats - 1 tbsp (roasted and powdered)
Water - 1 cup
Sugar - 1 tsp
Ice cubes 


Blend curd, sugar and oats in a blender until smooth.Add water and blend once. Add crushed ice cubes if needed.Pour into tall glasses and serve chilled.


Potatoes - 1 kg
green cabbage - 300 gms (shredded)
Double cream - 120 ml
Butter - 60 gms
Oil - 2 tbsp
salt and pepper to taste.


Peel the potatoes and boil them till tender. Drain excess water and mash the potatoes.Heat oil in pan; add shredded cabbage and saute for 8-10 minutes, until soft and a bit browned.Combine cream and butter in a small saucepan and heat over medium heat until the butter is melted and the cream is hot.Stir the mashed potatoes in creamy mixture by thirds.Stir in the cabbage.Season to taste with salt and pepper.


Frozen wild blueberries - 450 gms
Fresh ginger - 12 gms (finely chopped)
Plain yoghurt - 250 gms


Put the blueberries and the ginger in a 2 litre pot and add 475 ml of water.Cook over medium heat for 15-20 minutes.Remove from the heat and puree with an immersion blender or in a regular blender.Stir in the yoghurt and chill for at least one hour.Serve in chilled bowls.


Cream cheese - 125 gms
Butter - 60 gms
Castor sugar - 110 gms
Brown sugar - 100 gms (firmly packed)
Egg - 1
Walnuts or pecans - 60 gms (chopped)
Milk - 180 ml
Plain flour - 150 gms
Self raising flour - 50 gms
Cocoa powder - 2 tbsp
Baking soda - 1/2 tsp


Grease deep 20 cm round cake pan, line base with baking paper.Beat cheese, butter, sugars, egg in medium bowl with electric mixture until light and fluffy.Stir in nuts, milk and sifted dry ingredients, in two batches.Spread mixture into prepared pan.Bake in moderate oven about 50 minutes.Stand cake in pan 5 minutes; turn onto wire rack to cool.


Cream sherry or port - 1/2 cup
Sugar - 1/4 cup
Apricot preserves - 2 tbsp
Lemon juice - 1 tbsp
Ground cinnamon - 1/8 tsp
Dash of ground cloves
Dash of salt
Peaches - 6 (peeled, halved and pitted) (700 gms)


Stir together cream sherry or port, sugar, preserves, lemon juice, cinnamon, cloves and salt; set aside.Tear off six 10 * 18 " pieces of heavy duty foil. Fold up sides of each piece of foil, using fist to form pouches.Pour about 2 tbsp of sherry mixture over the peaches in each pouch, fold edges of foil to seal securely.Grill over medium coals till heated through, 15-20 minutes.


Vegetable oil - 3 tbsp
Chicken - 1. 5 kg (cut into 8 small joints)
large onion- 1 (peeled and finely chopped)
Garlic cloves - 2 (peeled and finely chopped)
Strong chilli powder - 1 tbsp
Rice - 75 gms
Chicken stock - 340 ml
Salt - 1/2 tsp
Pinch of black pepper
Tomatoes - 3 (peeled and chopped)
Stuffed olives - 2 tbsp (sliced)


Heat the oil in a large, heavy frying pan over moderately high heat.Add the chicken and cook, turning the pieces once or twice, until well browned - about 10 minutes.Add the onion, garlic and chilli powder and stir to mix. Reduce the heat to moderate and cook for 5 minutes.Add the rice, chicken stock, salt and pepper, and cook, covered, for 25 minutes.Add the tomatoes and olives, and stir.Cover and cook 5 minutes longer. Tilt the pan, skim the fat from the juices and serve.


People with unsound mind or lunacy will be benefited if they eat Pomecitron fruit in moderate quantities.People having unsound mind will be benefited if they daily eat small quantities of tulasi leaves.Eating of guava fruits is good for people of unsound mind.Eating a mixture of the juice extracted out of the leaves of 'Brahmi' and 'Amrithaballi' is very beneficial to people suffering from madness.A pinch of cinnamon powder mixed with a little honey and taken every is good for curing nervous tension, brain fag and poor memory.Memory power can be improved if you make a habit of daily drinking 2 tumblefuls of water before going to bed.If you repeatedly eat the chutney out of Brahmi plant it will greatly help to improve your intellect and power of memory. But eating of gherkins regularly has quite the opposite effect.People having strenuous brain work should constantly eat raw seeds of pumpkin.Panic: Whenever you have an attack of panic due to physical or emotional stress…


Large egg yolks - 6
Castor sugar - 3 tbsp
Marsala wine - 115 ml
Pinch salt


Place the egg yolks, sugar,wine and salt in the top of a double saucepan set over gently simmering water.Beat continuously with a whisk or electric beater at medium speed, until the custard mounds slightly when dropped from the whisk. Do not overcook or the custard will curdle.Remove from the hot water immediately, and spoon the custard into 4 wine glasses or dessert bowls.Serve at once.


large ripe bananas - 3 (mashed about 1  1/2 cups)
Castor sugar - 165 gms
Butter - 125 gms
Eggs - 2
Raisins - 170 gms (chopped)
Self raising flour - 300 gms
Baking soda - 1/2 tsp
Milk- 1 tbsp


Grease 15 cm * 25 cm loaf pan, line base with baking paper.Beat butter and sugar in medium bow with electric mixture until light and fluffy.Add eggs, one at a time, beating until just combined between additions.Stir in raisins and banana. Stir in flour and combined soda and milk; spread mixture into prepared pan.Bake in moderate oven about 1 1/4 hours.Stand cake in pan 5 minutes; turn onto wire rack to cool.


Large tomatoes - 3
Long grain rice - 1 cup (cooked)
Almonds - 3-4 (chopped)
Raisins - 5-8
Strands of saffron
Milk - 1 tbsp
Vegetable oil - 2 tbsp
Clove powder - 1 tsp
Chilli powder - 1/2 tsp
Salt to taste


Cut a thin slice on top of the tomatoes and scoop out the inner part.Sprinkle with salt and keep aside. Soak the saffron stands in milk.Mix the saffron colour, spices, almonds and raisins to the rice.Fill the tomatoes with rice filling. Cover with tomato slice.Rub a little oil on each of the tomato and bake in an oven for 3-4 minutes.


Fish or prawns - 500 gms (cleaned or shelled and deveined)
Basmati rice - 250 gms
Salt to taste
Turmeric -1/4 tsp
Oil - 2 tbsp
Juice of one lemon

Grind to a paste:
Coriander leaves - 125 gms
green chillies  - 10-12 (as per taste)
garlic - 50 gms
Cumin seeds - 2 tsp
Coconut - 3/4 (grated)


grind all the ingredients to make green chutney.Boil rice in salted water. When cooked, drain the excess water and keep aside.Heat oil in a pan and fry the ground chutney on low heat for 5 minutes.Add turmeric and salt. Then add the fish or prawns to the chutney and fry well.Add one cup of water and simmer till done and the gravy is thick.Sprinkle lemon juice over the rice and mix a pan,put half the rice, then spread the fish mixture over it, followed by the remaining rice.cover and cook on low heat  for 15 minutes.


Artichoke hearts - 1 can(425 gms)
Parmesan cheese - 75 gms (grated)
Mayonnaise - 115 ml
Large garlic clove -1 (peeled & crushed)
Salt and black pepper


Preheat the oven to 180 C. Drain the artichoke hearts and chop them coarsely.In a mixing bowl, combine the artichokes, cheese, mayonnaise and garlic.Add salt and pepper to tasteusing a rubber spatula, scrape the mixture into a greased small casserole dish and bake for 20 minutes, or until bubbling and slightly browned.Serve hot, warm or chilled, as a spread for savoury biscuits or toast or use to stuff button mushrooms as a hot starter.


large orange - 1
Sugar cubes - 75 gms
Lemon - 1/2
Corn flour 45 gms
Milk - 300 ml
Egg -1 (separated)
Butter - 25 gms
Pinch of salt
Castor sugar - 25 gms
Corn flour - 1 tsp
Glace cherries and angelica to decorate


Rub the zest from the orange on to sugar cubes.Squeeze the juice from the orange and lemon and make the quantity up to 150 ml with water if necessary.Mix the 45 gms corn flour smoothly with a little of the cold milk.Put the rest on to heat with sugar cubes.When the sugar has dissolved, add the mixed corn flour, stir till boiling.Boil for one minute; remove from the heat and cool for a few seconds; add the egg yolk, butter and fruit juice.Return to the heat and cook for one minute without allowing to boil.Pour into a lightly greased ovenproof dish and cool slightly.Add a pinch of salt to the egg white and whisk into stiff peaks.Fold in the castor sugar and the corn flour.Pile meringue on top of the orange pudding.Bake in a moderate oven 350- 375 F for 15-20 minutes, unt…


White sauce - 1/2 pint
Apples - 3/4 kg (finely chopped)
Sugar to taste
Lemon juice of one
Cider - 1/2 pint


make the sauce and keep hot.Simmer the apples, until tender, with water to cover. Add sugar as per taste and lemon juice.Sieve the apple mixture, add to hot sauce with cider and seasoning and whisk together.Serve at once.


Ingredients:Bread crumbs - 50 gms Milk - 1/2 pint Cloves - 2-3 Small onion - 1 Butter - 25-50 gms Salt and pepper
Method: Peel the onion and stick cloves firmly into the onion.Put this into the milk together with the other ingredients.Slowly bring the milk to the boil.Remove from heat and stand in a warm place for as long as possible.Just before the meal is ready, remove the onion, heat the sauce gently, beating with a wooden spoon.Serve in a sauce boat.


prawns - 250 gms
Onion - 1
Green chillies - 4
Ginger garlic paste - 1 tbsp
Bitter gourd - 250 gms
Tamarind juice - 1 cup
Salt to taste
Turmeric - 1 tsp
Chilli powder - 2 tsp
Curry leaves -  few
Oil - 3-4 tbsp

Clean the prawns and keep aside.Trim the edges and cut bitter gourd into small pieces.Cook them in tamarind, salt and turmeric water till tender. Drain and keep aside.Heat oil in pan; add curry leaves, chopped onion, ginger garlic paste and green chillies and fry till onions are golden brown.Add prawns, salt , turmeric and cook till almost prawns are done.Then add cooked gourd, chilli powder and coriander powder.Mix gently and fry in low flame for 7-8 minutes.


Butter - 125 gms
Icing sugar - 100 gms (sifted)
Clear honey - 2 tbsp
cocoa -1 tbsp
Orange juice - 1 tbsp
Digestive biscuits - 250 gms (broken into small pieces)

Double cream - 142 ml
Clear honey - 1 tsp


Cream the butter, icing sugar and honey together.Beat in the cocoa and orange juice.Add the broken biscuits and turn into a well greased 20 cm loose bottomed flan ring standing on a baking sheet.Spread evenly and press down well.Chill overnight in the refrigerator.Carefully remove from the tin and place on a serving plate.Whip the cream and honey together until stiff and spread or pipe over the cake.


Egg whites  -4
Castor sugar - 250 gms


Whisk the egg whites until stiff, then add 3 tbsp of sugar and continue whisking until the mixture is very stiff.Carefully fold in the remaining sugar.Spoon into moulds, or pipe into rounds on baking sheets lined with silicon paper.bake in a preheated cool oven, 140 C, Gas mark 1, for 1 1/2 to 2 hours until crisp.Peel of the lining paper and cool on a wire rack. Use as required.


Beaten curd  - 1 cup
Milk - 1 cup
Condensed milk - 1 tin
Almonds - 6 (blanched and sliced)
Pistachio - 10  (sliced)
Raisins - 5
Water - 2 cups


Beat together curd, milk and condensed milk together till well blended.Add almonds, pistachio and raisins. Mix well.Pour the mixture into a one litre pudding mould. Cover mould tightly with grease proof paper securely tied.Pour water into cooker. Put grid and place mould on grid.Close the cooker and bring to full pressure on high heat. Reduce and cook in low flame for 20 minutes.Remove and allow to cool completely.Open the cooker and take out and uncover mould.Allow to cool to room temperature.Drain off water if any and refrigerate.Chill and serve.


Chicken joints  - 3/4 kg
Chilli powder - 1 tsp
Soy sauce - 2 tsp
Garlic - 1 tbsp (chopped)
Spring onions - 1/2 cup
Salt to taste
Ginger garlic paste - 1 tbsp
Vinegar - 2 tbsp
Oil - 3 tbsp
Green chillies - 1 tbsp
Corn flour  -1 tbsp


Clean the chicken and make deep cuts on them. Mix with ginger garlic paste, chilli powder, vinegar, soy sauce and 1 tsp salt.Keep covered in a bowl for 4 hrs at room temperature or overnight in refrigerator.Remove the pieces from the bowl and place them in the steaming basket and steam for 20 -25 minutes.Cool and flake the meat. Heat oil, fry the chopped garlic till brown.Add green chillies and spring onions and fry for one minute.Add chicken and salt if necessary. Fry for 2 minutes.Sprinkle corn flour and fry one more minute.Serve with fried rice or noodles.


Kidney beans - 1 cup
Ginger - 5 gms
Garlic flakes - 5
Dry red chillies - 2-3
Onions - 100 gms (chopped)
Tomatoes - 150 gms (chopped)
Chilli powder - 1 tsp
Salt to taste
Turmeric - 1/2 tsp
Garam masala -1/2 tsp
Coriander leaves - 1 tbsp
Oil - 1 tbsp


Soak kidney beans overnight. Wash and drain and boil till tender.Grind ginger and garlic to paste.Heat oil in pressure cooker; add chillies and fry for few seconds.Add chopped onion and fry till golden brown; stir in ginger garlic paste.Then add tomatoes, salt, chilli powder and turmeric.  Cook till tomatoes are soft and oil floats.Add boiled beans and enough water and close the lid.Cook for 3 whistles until done. When the lid is open add garam masala and coriander leaves. and cook till the gravy is little thick.


Tomato puree - 1 kg
Onion - 250 gms
Garlic - 50 gms
Salt and pepper to taste
Tomato ketchup - 100 gms
Acetic acid - 5 ml
Chilli sauce - 50 gms
Ginger - 25 gms
Corn flour - 1 tbsp
Water - 25 ml
Ajinomoto - as desired
Sugar to taste
Condiments & spices (optional)


Boil the tomatoes and blend to make puree.Chop onion and garlic and grate ginger.Boil tomato puree, onion, garlic, ginger till it becomes thick.Add tomato ketch up, chilli sauce, salt and pepper and remaining ingredients.Add corn flour mixed with water and boil the sauce till it acquires spreading consistency.Note:  It is advisable to prepare sauce one day in advance and refrigerate it so that it sets into a thick mass which will be convenient to spread. If it is desired to store sauce for longer period, sodium benzoate (1 gm per kg of sauce) mixed with little water may be added before adding corn flour.


Small onions - 1/2 cup (peeled)
garlic flakes - 10
Tamarind - medium lemon size
Sambar powder - 2-3 tsp
Salt to taste
Tomatoes - 2 (finely chopped)
Jaggery - small piece
Onion curry vadam - 1/4 cup
Oil - 1 tbsp
Fenugreek seeds - 1/4 tsp
Aniseed - 1/4 tsp

For Onion curry vadam:
Urad dal - 1 cup
Small onions  - 1 kg (peeled)
Red chillies - 1 cup
Salt to taste
Asafoetida - pinch
Curry leaves - few
Coriander leaves - 2 tbsp
Mustard seeds - 3 tsp
Castor oil - 3 tsp


Soak tamarind in water and extract juice.Heat oil in a broad frying pan; add fenugreek and aniseeds, garlic and allow them to fry for few seconds. Then add onions and fry till transparent and add chopped tomatoes.Cook till tomatoes are soft. Add sambar powder, salt and mix well.Add tamarind juice, jaggery and cook till the gravy is thick.Deep fry the onion curry vadams in hot oil; remove and add to the curry.Simmer for 5  minutes.Serve with Idli, dosa or rice.To make Onion curry vadam: Soak dal for 2 hours. Wash and drain the water…


Butter - 1/4 cup
Snipped parsley - 1/4 cup
Lemon juice - 1/4 cup
Prepared mustard - 1 tbsp
Frozen cooked king crab legs - 1 kg (thawed and shelled)
Salt to taste


Combine butter, parsley, lemon juice, mustard and 1/4 tsp salt.Brush the mixture on crab meat.Place crab on grill about 4" from medium coals.Brush the crab with butter mixture and turn occasionally till heated through, 5-8 minutes.


Apricots - 1 can (450 gms), halved and drained
Purple plums - 1 can (450 gms), drained
Peach halves - 1 can (450 gms), drained
Orange slices - 3-4 (halved)
Orange juice - 1/2 cup
Brown sugar - 1/4 cup
Lemon peel - 1/2 tsp
Butter - 2 tbsp (melted)
Flaked coconut -1/2 cup


In shallow baking dish, line up apricots and plums, alternate peach halves with orange slices.Mix juice, sugar and peel and pour over.Drizzle butter over plums and sprinkle coconut over all.Bake at 425 degrees for 15 minutes.


Sl no Illnesses Rogamulu (రోగములు) 1 Narcolepsy  నరాల వ్యాధి  2 Indigestion  అజీర్తి  3 Hunchbacked  గూని  4 Epitexis మూర్ఛ రోగం   5 Asthma  ఉబ్బసం  6 Bleeding  రక్తస్రావం  7 Constipation