February 28, 2018

SHEER KORMA

Ingredients:
Milk - 2 1/2 cups
Vermicelli - 100 gms
Dried dates - 2-3 (shredded and soaked in water)
Sugar -  4 tbsp
Raisins - 1 tsp
Saffron stands - few
Rose essence -  few drops
Almonds and Pistachios - 2 tsp (sliced)

Method:

  • Broil the vermicelli on a dry griddle to a pale gold. Set aside and cool.
  • Bring the milk to boil then add vermicelli. Cook slowly until soft and tender.
  • Add the shredded dates, sugar and raisins and cook till sugar dissolved.
  • Soak the saffron in a little milk; add to the milk.
  • Let it simmer for about 10 minutes stirring all the time.
  • Switch off the flame then add the rose essence.
  • The mixture should be thick and creamy.
  • Garnish with nuts before serving.

BREAD UPMA

Ingredients:
Bread  -12 slices
Onions - 2 (chopped)
Tomatoes - 2 (chopped)
Green chillies  - 4 (chopped)
Ginger - 1/2 tsp (grated)
Turmeric - 1/4 tsp
Chilli powder - 1/2 tsp
Salt to taste
Mustard seeds - 1/2 tsp
Channa dal -1/2 tsp
Oil - 2 tsp
Curry leaves -  few

Method:

  • Break the bread into small pieces.
  • Heat oil in a pan; add mustard seeds, channa dal and curry leaves and allow them to splutter.
  • Add chopped onion, ginger, chillies and cook till onions are soft.
  • Then add tomatoes, salt, turmeric and chilli powder.
  • Cook for 2-3 minutes then stir in bread pieces.
  • Cook another 2-3 minutes and serve hot.


February 27, 2018

BAKED BEAN SUPREME

Ingredients:
Onion - 1 cup (chopped)
Green pepper - 1 (cut into 1" pieces)
Garlic clove -1 (minced)
water -  2 tbsp
Lima beans - 450 gms can (drained)
Butter beans with molasses sauce and bacon - 300 gms can
Red kidney beans - 300 gms can (drained)
Garbanzo beans - 280 gms can (Drained)
Water Chestnuts - 200 gms can (sliced and drained)
Catsup - 3/4 cup
Brown sugar - 2 tbsp
Dijon style mustard - 1 tbsp
Worcestershire sauce - 1 tbsp
Pepper - 1/4 - 1/2 tsp

Method:

  • If using a low wattage oven, first check the oven cavity to be sure it will hold a 3 quart microwave safe casserole.
  • In a 3 quart microwave safe casserole combine onion,green pepper, garlic and water.
  • Micro cook, covered on 100% power for 4-5 minutes or till onion and pepper are tender; drain.
  • Stir lima beans, undrained butter beans, kidney beans, garbanzo beans, water chestnut slices, catsup, brown sugar, mustard, Worcestershire sauce, and pepper into onion mixture.
  • Cook covered on high for 10 -12 minutes tii hot, stirring every 5 minutes.

February 26, 2018

YAM SOM-O (SPICY GRAPEFRUIT SALAD)

Ingredients:
Chicken breast - 250 gms
Langoustines - 200 gms
large Grape fruit - 1 segmented
Dried Shrimp - 1 tbsp (fried) (optional)
Lime juice- 2 tbsp
Fish sauce - 1 tbsp
Sugar - 1 tbsp
Fresh or dried coconut - 1 tbsp
Coconut milk- 1/2 cup
Salt

Method:

  • Barbeque or grill the chicken, cool and cube into small pieces.
  • Cook the langoustines in a full of salted water for 3-4 minutes.
  • Remove, cool and slice.
  • Cut open the grapefruit, shred the pulp and set aside. 
  • Next, mix the lime juice, fish sauce and sugar thorughly in a bowl.
  • Add the langoustines, chicken, coconut and coconut milk. Mix gain.
  • Finally, add the grapefruit segment and mix all the ingredients well.
  • Pour into a dish and add the fried prawns.
  • For a touch of colour, decorate with chopped mint or parsley leaves and red chillies.
  • The dish may also be served in a hollowed out grapefruit.


VAZHAIKKAI PODI

Ingredients:
Plantains - 3
Dry red chillies- 3-4
Arhar dal - 2 tsp
Urad dal - 2 tsp
Mustard seeds  -1 tsp
Asafoetida - pinch
Salt to taste
Oil  - 4 tsp

Method:

  • Either roast the plantain over the fire till the skin turns black and peel, or cook the plantain in the skin and peel'
  • Heat oil in a pan; saute red chillies, arhar dal,urad dal, mustard seeds and asafoetida till the mixture turns reddish. Cool and grind it to coarse powder with salt.
  • Peel and crumble the bananas with fingers and mix with the coarse powder.
  • Serve with rice.


February 23, 2018

HOME REMEDIES FOR WRINKLES

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 with cold.

5. To lighten your facial skin, apply the white of an egg to your face and wash it away after 15 minutes.

6. A mixture of honey and a few drops of orange juice can work wonders for a mature skin, or for a skin which has been overdried by exposure to wind or sun. Mix the two well and spread it evenly over the face. Leave it on for 20 minutes, then wash off with warm water and a pad of cotton wool. This treatment can even delay the onset of wrinkles and lines.

7. For wrinkles take the white of the egg (do not beat it). Dip cotton in it and spread it over the skin, smoothing it down across your wrinkles specially near the eyes and on the neck. Leave it for an hour. Do not talk or smile while the pack is on. Then dampen cotton wool in ice cold water and with this remove the egg white from the face.

GUAVA JELLY

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

Method:

  • 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.

February 22, 2018

GLOSSARY OF BAKING TERMS

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 homogeneous mixture of ingredients with liquid to make a mass that has soft plastic character.

Bench tolerance: The property of dough to ferment at a rate slow enough to prevent over fermentation while dough is being made up into small units on the bench.

Bleeding: Term is applied to dough that has been cut and left unsealed at the cut surface, thus permitting the escape of leavening gas.

Crescent rolls: Hard crusted rolls shaped into crescents, often with seeds on top.

Cripple: A misshapen, burnet or otherwise undesirable unit.

Crusting: Formation of dry crust on surface of doughs due to evaporation of water.

Custard: A sweetened mixture of egg and milk which is baked or cooked over hot water.

Danish pastry: A flaky yeast dough having butter or shortening rolled into it.

Diastase: An enzyme possessing the power to convert starches into dextrin and maltose.

Divider: A machine used for cutting doughs into desired size or weight. The dough is cut by volume not by weight.

Docking: Punching a number of vertical impressions in a dough with a smooth, round stick. Docking is done so that dough expands uniformly without bursting during baking.

Dough: The thickened uncooked mass of combined ingredients for bread, rolls and biscuits but usually applied for bread.

Dough room: Special room in which doughs are mixed.

Dough temperature: Temperature of dough at different stages of processing.

Doughnut (donut): A cake, frequently with a center hole, made of yeast or baking powder and fried in deep fat.

Dry yeast: A dehydrated form of active yeast.

Dusting: Distributing a thin film of flour or starch on pans or work bench surface.

Dusting flour: Flour used to sift on to dough handling equipment to prevent dough from sticking.

Eclair: A long thin shell of the same paste as cream puffs.

Emulsification: The process of blending together fat and water solutions of ingredients to produce a stable mixture which will not separate on standing.

Enriched bread: Bread made from enriched flour and containing prescribed amounts of vitamins and minerals.

Enzyme: A substance produced by living organisms which has the power to bring about changes in organic material.

Fat absorption: Fat absorbed in food products as they are fried in deep fat.

Fermentation: The chemical changes of an organic compound due to action of living organism (yeast, bacteria) usually producing a leavening gas.

Foam: Mass of beaten egg and sugar, as in a sponge cake before flour is added.

Fold: To lap yeast dough over on to itself. With cake batter to lift  and lap the batter on to it self to lightly incorporate the ingredients.

Fondant: Low moisture content sugar syrup containing a small quantity of invert syrup which has been rapidly cooled so that the sugar crystals are small in size.

Formula: In baking, recipe giving ingredients, amounts to be used and method of combining them.

French bread: An unsweetened crusty bread, baked in a narrow strip and containing little or no shortening.

Fruit cake: A cake containing large amounts of fruits and nuts with only enough cake batter to bind them together.

Germ: The part of seed from which new plant grows.

Glace: Sugar so treated as to resemble ice.

Gliadin: One of the two proteins comprising gluten which provides elasticity.

Glucose: A simple sugar made by action of acid on starch.

Gluten: The elastic protein mass that is formed when the protein material of wheat flour is mixed with water.

Glutenin: One of the two proteins comprising gluten, which gives strength.

Greasing: Spreading a film of fat on a surface such as bread moulds or baking trays.

Hardness of water: A measure of mineral salts in greater amounts than is found in soft water.

Hearth: The heated baking surface of the floor of an oven.

Hot cross buns: Sweet, spicy, fruity buns with cross cut on top which is usually filled with plain icing.

Humidity: Usually expressed as " relative humidity" which is an expression of percent of moisture in air related to the total moisture capacity of that air at a particular temperature.

Hydrogenated oil:  A natural oil that has been treated with hydrogen to convert it to a hardened form.

Ice: To frost or put on an icing or frosting.

Ingredients: Food material blended to give palatable products.

Invert sugar: A mixture of dextrose and levulose made by inverting sucrose with acid or enzyme.

Jelly: A combination of fruit juice and sugar, stiffened by the action of the pectin of the fruit, as a result of heating.

Lactose: The sugar of milk.

Lard: Rendered hog fat.

Leavening: Raising or lightening by air, steam or gas (carbon dioxide). The agent for generating gas in a dough or batter is usually yeast or baking powder.

Levulose: A simple sugar found in honey and fruits.

Macaroons: Small biscuits made from coconut or almond paste, sugar and egg white.

Make up: manual or mechanical manipulation of dough to provide desired size and shape.

Malt extract: A syrupy liquid obtained from malt mesh; a product obtained as a result of converting the starch of sugar.

Marble cake: A cake of two or three colours partially mixed.

Marshmallow: A white confection of meringue like consistency.

Marzipan: Almond paste used for modeling, masking and tortans.

Masking: Act of covering with icing or frosting.

Meal: Coarsely ground grain.

Melting point: The temperature at which a solid becomes liquid.

Meringue: A white frothy mass of beaten egg white and sugar.

Middlings: Granular particles of the endosperm of wheat made during grinding of grain in the mills.

Milk solids: The solid materials of milk after water has been removed.

Mix: The combined ingredients of a dough or batter.

Mixing bowl: A concave, hemispherical container for mixing.

Moisture:  Water content of a substance.

Molasses: Light or dark brown syrup obtained in making cane sugar.

Moulder:  machine that shapes dough pieces for various shapes.

Muffins:  Small, light, quick breads in muffin pans.

Old dough: Yeast dough which has become over fermented due to long fermentation. This produces finished baking loaf dark in crumb colour, sour in taste and flavour, low in volume, coarse in grain and open in texture.

Pans: Various shaped metal containers for baking or cooking.

Pie: Dessert with pastry bottom, fruit or cream filling and topped with meringue , whipped cream or pastry.

Plasticity: The consistency or feel of shortening.

Proof box: A tightly closed bos or cabinet equipped with shelves to permit the introduction of heat and steam used for proofing fermented products.

Proofing period:  The time during which dough rises between moulding and baking.

Puff paste: A pastry dough inter layered with butter or shortening to attain flakiness.  Leavened during baking by the internally generated steam.

Quick breads: Bread products baked from lean chemically leavened batter.

Raisins: Dried sweet grapes, may be dark or bleached.

Rocks:  Small rough surfaced fruit cookies made from a stiff batter.

Rolling pan: Smooth surfaced wood pieces for rolling dough.

Rolls: Small bread made from yeast leavened dough sometimes called buns, may be hard or soft crusted.

Rope: A spoiling bacterial growth in bread experienced when the dough becomes infected with bacterial spores. Poor sanitation can result in rope in bread.

Rounding or handing up: Shaping of dough pieces into a ball to seal end and prevent bleeding and escape of gas.

Royal icing: Decorative frosting of icing sugar and egg white.

Scaling: Apportioning batter or dough according to unit of weight.

Scoring: Judging finished goods according to points of perfection, or to cut or slash the top surface of dough pieces.

Shortening: Fat or oil used to tenderize baked products or to fry food products.

Sifting:  Pass through fine sieve for effective blending and to remove foreign or oversized particles.

Snaps: Small biscuits that run flat during baking and become crisp on cooling.

Solidifying point: Temperature at which a fluid changes to a solid state.

Stabilizer: Commercial preparations sold for use in meringues, pie fillings, icings and marshmallows.

Starch water: A mixture of corn starch and water made by boiling together one or two tablespoons of corn starch and about a liter of  water.  This is used for brushing on bread to give a shine to the crust.

Straight flour: Flour containing all the wheat berry except the bran and feed.

Sugar (cane or Beet) - Sucrose:  Common and usually granulated sweetening agent.

Corn sugar - Dextrose: A form of sugar made from corn and readily fermentable.

Maltose:  A form of sugar obtained by germinating cereal grain. Usually supplied as a syrup.

Tarts:  Small pastries with heavy fruit filling or cream.

Tea rolls:  Small sweet buns.

Tempering: Adjusting temperature of ingredients to a certain (desired) degree.

Testing: trying a cake or bread at the oven for doneness.

Texture: Describes the measure of silkiness of the interior structure of a baked product as sensed by the touch of the cut surface.

Thermometer: An instrument for measuring heat or cold.

Troughs: large containers usually on wheels used for holding large masses of rising (fermenting) doughs.

Tutti Frutti: A confection or filling made of a fruit mixture.

Vienna bread: A hearth type bread with heavy crisp crust, sometime finished with seed topping.

Wash: A liquid brushed on the surface of an unbaked product. May be water, milk, starch solution, thin syrup or egg.

Water absorption: Water required to produce bread dough of desired consistency. flours vary in their ability to absorb water. This depends on the age of flour, its moisture content, wheat from it is milled, storage condition and milling process.

Whip: A hand or mechanical beater of wire construction used to whip materials such as cream or egg white to a frothy consistency.

Yeast: A microscopic pant which reproduces by budding and causes fermentation and the giving off carbon dioxide.

Young doughs: Yeast dough which is under fermented. This produces finished yeast goods which are dark (harsh reddish brown) in crust colour, tight in grain and low in volume.

(Source: Basic Baking By S.C. Dubey)
















SPICED SEER FRY

Ingredients:
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

Method:

  • 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.

SWEET OATS LASSI

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

Method:

  • 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.

February 21, 2018

MASHED POTATO WITH SAUTEED CABBAGE

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

Method:

  • 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.

COLD BLUEBERRY SOUP

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

Method:

  • 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 CHOCOLATE CAKE

Ingredients:
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

Method:

  • 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.

SHERRID PEACHES

Ingredients:
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)

Method:

  • 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.


MEXICAN CHICKEN

Ingredients:
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)

Method:

  • 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.

HOME REMEDIES FOR INSANITY, IMPROVING MEMORY POWER

  1. People with unsound mind or lunacy will be benefited if they eat Pomecitron fruit in moderate quantities.
  2. People having unsound mind will be benefited if they daily eat small quantities of tulasi leaves.
  3. Eating of guava fruits is good for people of unsound mind.
  4. Eating a mixture of the juice extracted out of the leaves of 'Brahmi' and 'Amrithaballi' is very beneficial to people suffering from madness.
  5. A pinch of cinnamon powder mixed with a little honey and taken every is good for curing nervous tension, brain fag and poor memory.
  6. Memory power can be improved if you make a habit of daily drinking 2 tumblefuls of water before going to bed.
  7. 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.
  8. People having strenuous brain work should constantly eat raw seeds of pumpkin.
  9. Panic: Whenever you have an attack of panic due to physical or emotional stress or fear, just take your mind off the fear. An easy way to distract yourself is to count backwards or forwards by 3s or 7s upto 100 or 150.

February 20, 2018

ITALIAN CUSTARD

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

Method:

  • 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.

BANANA RAISIN CAKE

Ingredients:
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

Method:

  • 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.


TOMATOES STUFFED WITH RICE

Ingredients:
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

Method:

  • 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.

February 19, 2018

GREEN SEAFOOD PULAO

Ingredients:
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)

Method:

  • 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 well.
  • in 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 SPREAD

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

Method:

  • 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 taste
  • using 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.

ORANGE MERINGUE PUDDING

Ingredients:
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

Method:

  • 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, until meringue has set.
  • Decorate with glace cherries and angelica.

CREAM OF APPLE SOUP

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

Method:

  • 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.

BREAD SAUCE

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.

February 18, 2018

BITTER GOURD WITH PRAWNS

Ingredients:
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

Method:
  • 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.


HONEY CREAM CRUNCH

Ingredients:
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)

Topping:
Double cream - 142 ml
Clear honey - 1 tsp

Method:

  • 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.

BASIC MERINGUE

Ingredients:
Egg whites  -4
Castor sugar - 250 gms

Method:

  • 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.

BHAPPA DOI (STEAMED SWEET CURD)

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

Method:

  • 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.

SHREDDED CHILLI CHICKEN

Ingredients:
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

Method:

  • 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.

February 16, 2018

RAJMA (KIDNEY BEANS) CURRY

Ingredients:
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

Method:

  • 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.


HOW TO MAKE PIZZA SAUCE

Ingredients:
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)

Method:

  • 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.

February 15, 2018

PULI KULAMBU (CHETTINAD)

Ingredients:
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

Method:

  • 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 completely.
  • Then grind along with red chillies to make smooth paste. Add half of the peeled onions at the end and grind till smooth consistency.
  • Add salt, asafoetida, finely chopped remaining onions, curry leaves, coriander leaves, mustard seeds and mix well.
  • To prevent from sticking to the hands mix castor oil at the end.
  • Make small balls using hands and dry on a plastic sheet under hot sun for 3 days.
  • Store in airtight container when it is completely dried.

BARBECUED KING CRAB LEGS

Ingredients:
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

Method:

  • 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. 

BAKED FRUIT COMPOTE

 Ingredients:
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

Method:

  • 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.

February 14, 2018

ILLNESSES - ROGAMULU (ENGLISH TO TELUGU)



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
 మలబద్దకం 
8
Wring worm
 నులిపురుగు 
9
Ague
 చలి జ్వరం 
10
Leprosy
 కుష్టు 
11
Piles
 మూలశంక 
12
Sunstroke
 వడదెబ్బ 
13
Abortion
 గర్భస్రావం 
14
Stool
 మలం 
15
Yawning
 ఆవులింత 
16
Long sight
 దూరదృష్టి 
17
Itches
 దురదలు 
18
Giddiness
 తలత్రిప్పుట 
19
Insomnia
 నిద్రలేమి 
20
Stomach ache
 కడుపునెప్పి 
21
Belching
 ఎక్కిళ్ళు 
22
Pimple
మొటిమ  
23
Sprain
 బెణుకు 
24
Cancer
 రాచపుండు 
25
Cough
 దగ్గు 
26
Rheumatism
 కీళ్లనెప్పులు 
27
Headache
 తలనెప్పి 
28
Sore throat
 గొంతు నెప్పి 
29
Psychosis
 మనోభావం 
30
Bald
 బట్టతల 
31
Anemia
 రక్తహీనత 
32
Diabetes
 మధుమేహం 
33
Lunacy
 పిచ్చి 
34
Sneezing
 తుమ్ము 
35
Scabies
 గజ్జి 
36
Dysentery
 రక్తవిరేచనాలు 
37
Tumor
 గడ్డ 
38
One eyed
 ఒంటి కన్ను 
39
Urine
 మూత్రం 
40
Phlegm
 కఫము 
41
Cholera
 కలరా 
42
Hepatitis
 పిత్తాశయ వ్యాధి 
43
Dwarf
 మరుగుజ్జు 
44
Breath
 శ్వాస 
45
Dumb
 మూగ 
46
Jaundice
 కామెర్లు 
47
Leucorrhoea
 కుసుమ రోగం 
48
Cataract
 కంటి పోర 
49
Small pox
 మాశుచి 
50
Anorexia
 అరుచి 
51
Disease
 వ్యాధి 
52
Chill
 చలి 
53
Wound
 గాయం 
54
Lean
 బక్కపలచన 
55
Healthy
 ఆరోగ్యమైన 
56
Plague
 ప్లేగు వ్యాధి 
57
Pain
 నెప్పి 
58
Fever
 జ్వరం 
59
Hurt
 దెబ్బ తగిలిన 
60
Hernia
 వరిబీజం 
61
Blind
 గుడ్డి 
62
Hunger
 ఆకలి 
63
Tuberculosis
క్షయ వ్యాధి  
64
Leukoderma
 బొల్లి 
65
Syphilis
కొరుకుడు రోగం  
66
Boil
 కురుపు 
67
Swelling
 వాపు 
68
Pus
 చీము 
69
Sinus
 వంపు 
70
Mole
 మచ్చ 
71
Lame
 కుంటి 
72
Sweat
 చెమట 
73
Vice
 తప్పు 
74
Tall
 పొడవు 
75
Lack of appetite
 ఆకలిలేనితనం 
76
Pericarditis
 హృదయవ్యాధి 
77
Fistula
 నాడీ వ్రణం 
78
Eczema
 గజ్జి 
79
Cold
 పడిశం , జలుబు 
80
Mad
 పిచ్చి 
81
Thirst
 దాహం 
82
Sore
 పుండు 
83
Saliva
 ఉమ్మి 
84
Hiccup
ఎక్కిళ్ళు  
85
Diarrhea
విరోచనాలు  
86
Tears
చిరుగు  
87
Acidity
 పులుపు 
88
Short sight
హ్రస్వదృష్టి  


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