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Boneless fish - 1/2 kg
Salt - 2 tsp
Pepper - 1/2 tsp
Vinegar - 1 tbsp
Sugar - 1 tbsp
Ginger - 1 tsp
Egg white - 1
Cornflour - 3 tbsp
Oil - 1 cup

For Batter:
Flour - 1 cup
Corn flour -  2 tbsp
Eggs - 4 or 1/2 cup water
Salt - 1 tsp
Baking powder - 1 tsp


Clean and cut the fish into strips 3" long and 1/2 " wide.Mix all the ingredients except the oil in a bowl. Place fish fingers in a bowl and cover with the mixture. Marinate for 20 minutes.Sift flour, corn flour, salt and baking powder in a bowl.Mix well with beaten eggs or water. Make a smooth batter.Heat oil, dip the fish fingers into the batter, coat well and fry till both sides are golden brown.Serve hot with tomato sauce.Vegetarian version: Take 500 gms of paneer and cut them into size of fingers. Remaining is same as above.
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Sugar - 6 tbsp
Vinegar -4 tbsp
Soy sauce - 1 tbsp
Five spice powder - 1 tsp
Gourmet powder - 1/2 tsp
 Dry chilli powder - 1 tsp
Sherry or cooking wine 0 1 tbsp
Black pepper powder - 1/2 tsp
Salt - 2 tsp
Tomato sauce - 8 tbsp
Water - 1 1/2 cups
Corn flour - 2 tbsp + 5 tbsp water mix together
Sesame oil - 3 tbsp


Mix all the ingredients except cornflour mixture. Put in a pan over medium heat and bring to a boil.Add cornflour mixture. Stir well and cook until thickened.Remove from fire and use.


large loaf Italian bread - 1 (cut in half horizontally and crosswise)
(about 1/2 pound)
Prepared marinara spaghetti sauce - 1/2 cup
Shredded mozzarella cheese - 200 gms
Pepperoni - 16 slices
Roasted red peppers - 1/4 cup (drained, cut into strips)
Oil cured black olives - 8 (halved and pitted)
Parmesan cheese - 2 tbsp 
Olive oil - 1 tsp
Leaf oregano - 1/2 tsp (crumbled)


place the bread on a broiler rack. Broil the bread 4" from the source of the heat for 2 minutes on each side or until the bread is crisp.Spread the cut sides of the bread with marinara sauce. Sprinkle the bread with the mozzarella cheese and top with the pepperoni, red peppers, olives, parmesan cheese,oil and oregano, dividing the ingredients equally among the bread slices.Broil the pizzas for 2 minutes or until the cheese is melted and bubbly.


Cooked crabs - 2 (medium sized)
Rice vinegar - 2 tbsp
Light soy sauce - 3 tsp
Egg yolk - 1
Dashi - 2 tbsp
Mirin - 1 tbsp
Sugar - 1 tsp


Dress the crabs as follows: Separate the claws and legs from the body of the crab. Crack their shells, pick out the meat and set aside. Remove the under shell from the body. Pull out the stomach which lies just behind the mouth. Discard the brownish/ grey gills which lie flat against the inner sides of the body. All the other meat is edible.Place the crab meat in a bowl.Mix rice vinegar with 2 tbsp soy sauce.Sprinkle over the crab meat. Marinate for at least 30 minutes.Place the egg yolk into the top of a double boiler.Add the dashi, mirin, one tsp soy sauce and sugar. Mix thoroughly.Place double boiler over a medium heat and cook gently until mixture thickens, stirring all the time.Remove  from the heat and leave until cool.Drain the crab meat and arrange attractively on a serving platter under the crab shell.Serve the sauce in individual …


Red plums - 700 gms
Fruity red wine - 350 ml
Vanilla essence - 1 tsp
Cinnamon stick - 1
Sugar - 50 gms
Soured cream or plain yogurt to garnish


Stone plums and cut into quarters.In deep 2.5 litre microwave safe bowl, combine plums, wine, vanilla, cinnamon stick and sugar.Cook covered, on high for 8-10 minutes, until plums are tender, stirring twice. discard cinnamon stick.In blender,process plum mixture until smooth. If you like, serve soup to remove plum skins.Cover soup and refrigerate until chilled.garnish each serving with soured cream or yogurt.


Sifted cake flour - 2 cups
Baking powder - 2 1/2 tsp
Salt - 1/2 tsp
Eggs - 2 (separated)
Butter  -1/2 cup
Sugar -  1 cup
Vanilla  - 1 tsp
Milk - 3/4 cup


Sift cake flour, baking powder, and salt onto waxed paper.Beat egg whites until they form soft peaks in a small bowl, then, with same beater, in a large bowl, cream butter, slowly adding sugar and beating until fluffy.Beat in egg yolks and vanilla. Add flour mixture. 1/3 at a time, alternatively with milk, beating just until blended.Fold in beaten whites. Pour into greased,wax paper- lined 8*1 1/2" layer pans or 9*9*2 pan.Bake in moderate oven (350 degrees) 30 minutes for layers or 40 minutes for square.When cake is done, top will spring back when lightly pressed with finger.Cool in pan 5 minutes, turn out on racks to cool.Fill and frost as desired.


Extra virgin oil  -1/2 cup plus oil for drizzling
Garlic cloves - 3 (very thinly sliced)
Red pepper flakes - 1 tsp
Tomato paste - 1 tbsp
dry white wine -1/2 cup
Mussels - 16 (scrubbed and debearded if necessary)
Rock shrimp - 200 gms
Bay scallops or halves sea scallops  - 100 gms
Lobster broth  - 1  1/2 cups
Fresh oregano - 1 tbsp (minced)
Kosher salt and freshly ground pepper to taste
Fresh flat leaf parsley leaves for garnish


Heat the 1/2 cup olive oil in a heavy, 8 cup saucepan over medium high heat.Add the garlic and fry, tossing frequently, until it turns golden brown.Be careful not to burn it. Stir in the pepper flakes, tomato paste and wine.Add the mussels, shrimp, and scallops.Cover and cook for 2 minutes. Remove the lid, add the lobster broth, and cook over medium high heat until the liquid begins to thicken, about 5 minutes.Discard any mussels that do not open. Add the oregano, salt and pepper.Ladle into individual shallow soup bowls.garnish with parsley, drizzle with…