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Frozen cut asparagus - 250 gms
Milk - 2 cups
Minced onion - 1 tsp
Salt - 1 tsp
Dash pepper
Light cream - 1/2 cup
Dairy sour cream


Cook asparagus according to package directions; drain well. Combine asparagus, one cup of the milk, onion, salt and pepper in a blender.Blend till smooth, about 10 seconds.Add remaining milk; blend 5 seconds.Add light cream; blend 5 seconds.chill 3-4 hours.Top servings with dollops of sour cream.
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Sifted all-purpose flour - 2 1/4 cups
Salt- 1/2 tsp
Shortening- 2/3 cup(chilled)
Cold water- 6-8 tbsp
Small apples- 6(peeled and cored)
Granulated sugar- 2/3 cup
Light cream- 1/4 cup
Hot maple or maple blended syrup- 3/4 cup
Butter- 6 tbsp
Sifted confectioners sugar- 1 cup


In bowl mix flour and salt. Cut in shortening till mixture resembles coarse crumbs.Sprinkle water over little at a time; mix lightly till all these moistened.Form into a ball; roll out on lightly floured surface to 8*12 inch rectangle; cut into six 6inch squares.Place an apple in center of each circle. Mix the 2/3 cup sugar and cream; spoon into centers of apples.Moistened edges of pastry; fold corners to center.Pinch edges together.Place 1 inch apart in ungreased baking pan.Bake at 450 degrees for 15 minutes. Reduce oven temperature to 350 degrees.Baste apples with hot maple syrup. Return to oven and bake 30 minutes longer or till apples are done, basting with hot maple syrup every 15 minutes.Serve with ad…


Egg whites - 3
Vanilla - 1 tsp
Cream of tartar - 1/4 tsp
Dash salt
Sugar - 1 cup


Have egg whites at room temperature. Add vanilla, cream of tartar, and salt.Beat till soft peaks form.Gradually add sugar, beating till very stiff peaks form and sugar is dissolved. (Meringue will be glossy)Cover baking sheet with plain ungreased brown paper. using 9" round cake as a guide draw circle on paper.Spread meringue over drawn circle. Shape into shell with back of large spoon, making bottom half inch thick and sides about 1/3 inches high.Bake at 275 degrees for one hour. Turn off heat and let dry in oven (door closed) at least two hours.


Butter - 125 gms
Sugar - 3/4 cup
Self raising flour - 2 cups
eggs - 2 (beaten)
Milk - 1/2 cup
desiccated coconut - 2 tbsp
Lemon essence - 1/2 tsp


Put softened butter, sugar, sifted flour, beaten eggs and milk in a bowl.Beat on medium speed for 3 minutes then stir in the coconut and lemon essence.Pour into a greased 8" ring cake tin and bake in a moderate oven for about 45 minutes or until done when tested.


2 Cups of grated coconut is mixed with 2 cups of hot water. Leave it to cool, then squeeze out the milk.

If fresh coconut is not available, use packed flaked preserved coconut and squeeze out the milk.


Potatoes - 3
Turmeric powder  - 1 tsp
Salt to taste
Oil for deep frying


Peel and cut the potatoes into very, very fine 1" long pieces. The taste of the potatoes will depend a lot on how fine you cut them.rub salt and turmeric and keep aside for 10 minutes.Heat the oil and put a portion of the potatoes and lower the flame.fry on a low flame till the potatoes are very crispy. Drain the excess oil.Fry the remaining in the same way.Place them on kitchen towel to absorb excess oil. Store in airtight container.


Gooseberries - 500 gms
Seedless dates -100 gms
Raisins - 50 gms
Red chillies- 5
Red chilli powder  -1 tsp
Cumin seeds - 1 tsp
Bay leaves -2
Cinnamon powder - 1 tsp
Jaggery - 70 gms
Oil- 1 tbsp
Pinch of salt


Cut the gooseberries into halves. Heat the oil in a kadai and add the red chillies, bay leaves and cumin seeds and allow to splutter.Lower the heat and add the gooseberries and the dates and cook for 2-3 minutes.Add 2 cups  of water and the rest of the ingredients and cook the chutney over a low flame till the gooseberries are cooked and soft and the chutney is thickened.