Skip to main content

Posts

Showing posts from May, 2014

GRILLED JUMBO PRAWN

Ingredients:
Jumbo prawns - 4
Lemon - 1
Mustard powder - 1/4 tsp
Salt and pepper to taste
Oil - 1 tbsp

Method:

Cut the prawns from the back side (do not remove the shell) and devein them. Wash thoroughly and wipe the water with a clean napkin.Prepare a marinade of the above ingredients and allow the prawns to marinate for 30 minutes.Grill the prawns on the griller till they are cooked.Serve.

CARROT MILK

Ingredients:
Milk - 2 cups
Carrots - 100 gms
Sugar - 2 tsp

Method:

Wash, peel and grate the carrots.Put the milk in vessel and bring it to boil. When it starts boiling add grated carrot and cook till tender.Mash and strain the milk.Add sugar to milk and serve.

ZUCCHINI IN GARLIC BUTTER

Ingredients:
Zucchini - 2-3
Butter - 60 gms
Garlic - 1 tsp(crushed)
Salt and freshly ground pepper
Olive oil -1 tbsp

Method:

Wash zucchini, trim off stem ends and shred coarsely on grater in food processor.Heat oil, butter and garlic in wok on low heat, add the zucchini and toss to mix.Season with salt and pepper, cover and cook on medium low heat for about 3 minutes, just until tender.Serve hot.

SORA CHEPA VEPUDU

సొర చేప వేపుడు 

కావలిసిన వస్తువులు:
సొర చేప - 1 kg 
ఉల్లి పాయలు - 4
అల్లం వెల్లులి ముద్ద - 1 tbsp 
ధనియాలు - 2 tsp 
పచ్చి మిర్చి - 6
గస గసాలు - 1 tsp 
పసుపు - 1 tsp 
కారం - 1 tbsp 
ఉప్పు సరిపడినంత 
నూనె  - 3 tbsp 
లవంగాలు - 3
యాలకులు - 3
దాల్చిన చెక్క - 3
కొత్తిమీర - 1/4 cup 
కరివేపాకు 

తయారీ:

సొర చేపను శుబ్రముగా కడిగి పెద్ద ముక్కలుగా కోసి గిన్నిలో నీళ్ళు పోసి 10 ని ఉడికించాలి.  ఉడికిన తరువాత ఫై  పొట్టు ,ముళ్ళు తీసి పక్కన పెట్టుకోవాలిఉల్లి, మిర్చి ని చిన్న ముక్కలుగా కోసుకోవాలి. ధనియాలు, లవంగాలు, యాలకులు, దాల్చిన చెక్క కలిపి మెత్తగా పొడి చేసుకోవాలి. చేప ముక్కలని పొడి  చేసి ఉప్పు, కారం, పసుపు, అల్లం వెల్లులి ముద్దా, పొడి మసాలా బాగా కలపాలి. పాన్ లో నూనె వేడి చేసి, ఉల్లి, మిర్చి, కరివేపాకు  వేసి బాగా వేయించాలిఅందులో చేప పిడుపుని వెఇ బాగా వేపి తరువాత కొత్తిమీర వేసి దించుకోవాలి

ONION AND CHILLI PICKLE

Ingredients:
Small onions - 500 gms
Green chillies - 8-10
Salt - 1 tbsp
Chilli powder - 1 tbsp
Dried mango powder - 1 tsp
Garam masala - 1 tsp
Coriander powder - 1 tsp
Saunf powder - 1 tsp
Onion seeds - 1/2 tsp
Fenugreek powder - 1/2 tsp
Mustard oil - 250 ml

Method:

Mix all the masalas and salt. Slit the chillies.Peel the onions and cross cut them. Mix 4 tbsp of oil with masala and mix onions and green chillies in it.Put all the ingredients in dry jar.Heat the oil till smoke comes then remove from flame. Let it cool.Pour the oil in the jar. Cover with lid and keep in the sun for 6-7 days.

MARINATED SLICED TOMATOES

Ingredients:
Large Tomatoes - 4 (sliced)
Salad oil - 1/4 cup
Lemon juice - 1 tbsp
Garlic - 1/2 tsp (minced)
Salt - 1/2 tsp
Oregano - 1/2 tsp

Method:

Combine all except tomatoes; mix well.Pour over tomato slices, marinate several hours.Serve.

FRENCH COCONUT MACAROONS

Ingredients:
Egg whites - 4
Vanilla extract - 1 tsp
Sugar - 1 cup
Coconut flakes - 2 cups
All purpose flour - 1/2 cup

Method:

Beat egg whites with electric mixer until stiff peaks form. Add vanilla and mix well.Add sugar gradually, beat well after each addition.Beat until stiff and glossy.Fold in coconut and flour, mix well.Drop from teaspoon onto buttered and floured cookie sheet.Bake in preheated oven for 25 minutes or until lightly browned.

AARATI DUTA PERUGU PACHADI

ఆరటి దూట పెరుగు పచ్చడి

కావలిసిన వస్తువులు:
ఆరటి దూట  ముక్క  - 8" పొడవు 
పచ్చి మిర్చి - 8
పచ్చి కొబ్బరి -  పావు చెక్క 
వేయించిన సెనగ పప్పు - 2 tbsp 
సాల్ట్ - తగినంత 
 కొత్తిమీర - 1/2 కప్ 
ఆవాలు - 1/2 tsp 
నూనె - 1 tsp 
పెరుగు - 2 cups 

తయారీ:

ముందుగా ఆరటి దూటని చక్రలగా తరగలి.  తరుగు తున్నప్పుడు దూట దారం వల్లే  వచ్చును. దానిని వేలి తో తీసి దూటను చిన్న ముక్కలు గ  తరిగి ఉప్పు చల్లి పక్కన ఉంచాలి. అర గంట తరువాత ముక్కలను గట్టిగ చేతితో పిండి పెరుగు లో వెయ్యలి. పచ్చి మిర్చి, కొబ్బరి, సెనగ పప్పు, కొత్తిమీర, ఉప్పు కలిపి కొద్దిగా నీరు  మెత్తగా రుబ్బలి. దీనిని పెరుగులో కలపాలి. పాన్ లో నూనె వేసి వేడి చేసి  ఆవాలు, కరివేపాకు వేసి కాగిన తరువాత పోపుని పెరుగు పచ్చడిలో కలపాలి. ఈ పచ్చడి అన్నములోకి చాలా బాగుంటుంది. ఆరటి దూట కిడ్నీ లో రాళ్ళూ కరగటానికి పని చేస్తుంది

POTATO PANCAKES

Ingredients:
Potatoes - 8 (boiled and peeled)
Butter - 3 tbsp
Egg yolks - 2
Ginger - 1/2 tsp
Savory - 1/2 tsp
Sesame seeds - 1 tsp
Heavy cream - 1/4 cup
Oil - 3 tbsp
Salt and white pepper

Method:

Mash potatoes through food mill. Add remaining ingredients (except oil) and mix until thoroughly blended. Set aside to cool.Dust hands with flour and shape mixture into small pancakes.Heat oil in large frying pan and cook each side over medium high heat.Serve immediately.

GRILLED POTATOES

Ingredients:
Potatoes - 3 (peeled and sliced)
Bell peppers - 2 (sliced and seeds removed)
Saffron -  few strands (soaked in hot water)
Olive oil - 2 tbsp
Lime juice - 1 tbsp
Tabasco sauce
Salt and pepper to taste
Salad leaves

Method:

Mix the olive oil with the lemon juice, tabasco sauce, saffron, salt and pepper.Brush it over the potato and bell pepper slices.Grill them for 8-10 minutes per side, basting frequently until they are brown and tender.Serve them hot over salad leaves.

WALDROF SALAD

Ingredients:
Apples - 2 (cored and sliced)
Lemon juice - 2 tsp
Celery stalks - 3 (sliced)
Walnut - 2 tbsp (roughly chopped)
Mayonnaise - 4 tbsp
Freshly ground black pepper

Method:

Place apples in a bowl.Pour lemon juice over it and toss to coat.Add celery, walnuts and mayonnaise and toss to combine.Season to taste with black pepper.

MOONG DAL MATKI

Ingredients:
Skinned Moong dal - 2 cups (soaked)
Fresh coconut - 1 cup(grated)
Green chillies - 2-3
coriander leaves - 1 tbsp (chopped)
Lemon juice - 1 tbsp
Salt  - 1/4 tsp
Oil - 1 tbsp
Mustard seeds - 1/2 tsp
Curry leaves - few

Method:

Drain the water completely from the dal.Put dal, grated coconut, chopped green chillies, salt, coriander leaves and lemon juice in a mixing bowl. Toss well.Heat oil in a pan, add mustard seeds and curry leaves, fry till mustard crackles.Pour this over dal mixture.Mix thoroughly and serve.

BEETROOT AND ORANGE SALAD

Ingredients:
Beetroot - 200 gms
Orange - 1
Celery seeds - 1 tsp
White wine vinegar - 1 1/2 tbsp
Castor sugar - 1 tsp
Oil - 1 tbsp
Salt and freshly ground pepper

Method:

To make dressing, lightly crush the celery seeds and place them in a small saucepan. Add the vinegar, sugar and 75 ml of water.Boil for 8-10 minutes until the liquid has reduced to about 2 tbspStrain into a bowl and put it aside to cool.Using a sharp knife, peel the oranges, cutting away the pith and the skin.Slice the oranges into rings, catching any juice in a bowl to add to the dressing.Peel and thinly slice the beetroots, cubing a small amount to place in the centre of the dish.Arrange the beetroot and orange slices alternatively.Mix the oil with the vinegar mixture, add salt and black pepper to taste and beat well with a fork.Pour the dressing over the salad and serve.

CHICKEN STEW

Ingredients:
Chicken pieces - 600 gms
Bay leaf - 1
Celery tops - 2 tbsp
Salt and pepper
Butter - 1 tbsp
Oil - 1/2 tbsp
Onion - 1 (diced)
Garlic - 1/2 tsp  (Finely chopped)
Turnip -1 /2  cup(diced)
Carrots -  1 cup (diced)
Celery stalks - 1 cup (sliced)
Chicken stock - 1 cup
Tomato puree - 1/4 cup
Dried tarragon - 1/8 tsp
Dried thyme - 1/8 tsp
Potato - 1 (peeled and sliced thick)
Broccoli - 1 small bunch (cut into springs)
Flour - 1/2 tbsp

Method:

Put the joint chicken, cut off wing tips and place these together with the neck and back pieces in sauce pan, add 3 cups of water, 1 tsp of salt, bay leaf and celery tops and simmer to make stock, about 30 minutes.Heat wok, add oil and half of the butter and stir fry the garlic and all the vegetables over high heat for 2-3 minutes. Cover and cook for 2 more minutes.Add chicken pieces, stock,  tomato puree, salt, pepper, tarragon and thyme. Bring to the boil, then reduce heat, cover and simmer for 15-20 minutes or until chicken is almost tender.Add potatoes and c…

PANASA POTTU PULUSU AAVA PETTINA KURA

Ingredients:
Raw jack fruit - 750 gms
Turmeric - 1/2 tsp
Ground nut oil - 2 tsp
Salt to taste

For the paste:
Mustard seeds - 50 gms
Sesame seeds - 2 tbsp
Ginger - 2 tsp (chopped)

For the Tempering:
Ground nut oil - 2 tbsp
Urad dal - 1/2 tsp
Channa dal - 1/2 tsp
Mustard seeds - 1/4 tsp
Dry red chilli - 1
Curry leaves -  few
Asafoetida - 1/2 tsp
Tamarind pulp - 100 gms
Salt to taste
Red chilli powder - 1/2 tsp

Method:

Peel jack fruit, chop roughly, rub with turmeric and oil. Add water to cover and boil in salted water till cooked. Drain and keep aside.Grind mustard seeds, sesame seeds and ginger to a smooth paste.Heat oil in a kadai, add urad dal, channa dal, mustard seeds, asafoetida and curry  leaves. Fry till mustard crackles.Add tamarind pulp, salt and chilli powder. Cook till the raw smell disappears.Add jack fruit, stir carefully so that it does not breakCheck the seasoning and add the mustard paste.Cook another 2 minutes.Serve hot.


EGGNOG

Ingredients:
Eggs - 4 (separated')
Fine Sugar - 1/2 cup
Rum - 1/4 cup
Cognac - 2 tbsp
Cold milk - 2 cups
Cold light cream - 1 cup
Egg whites - 2
Nutmeg -  a pinch

Method:

Beat egg yolks with electric beater. Add half of sugar and continue beating until thick.Pour in rum and cognac; beat one minute.Add milk and cream; continue beating 30 seconds.Place all egg whites in bowl. Beat with electric beater until they peak.Add remaining sugar and continue beating for one minute.Using spatula, fold in egg whites until well incorporated.Serve in glasses with dash of nutmeg.

PAPDI CHAAT

Ingredients:
Refined flour - 100 gm
Ghee - 25 gm
Salt to taste
Oil for frying

Potatoes - 100 gms (boiled)
Green peas - 20 gms
Asafoetida -  a pinch
Cumin seeds - 1/2 tsp
Red chilli powder - 1/2 tsp
Coriander powder  -  a pinch
Garam masala - 1/4 tsp
Chaat masala - 1/2 tsp
Black salt -  a pinch

Ginger chutney - 25 gm
Sweet yogurt - 25 gm
Cumin powder - 1/2 tsp
Ginger - 1/2 tsp (julienned)
Salt to taste

Method:

Mix the flour with the ghee, add salt and sufficient water to knead into a firm dough.Roll the dough into a thin sheet, and using cutter, cut small circles of 1" diameter. Deep fry till light brown.Chop boiled potatoes into small dices and combine with green peas. Stir in all the powdered masalas.Arrange on two serving plates.Place the deep fried papdi on top of the potato pea mixture.Top with some ginger chutney and sweet yogurt and sprinkle over with cumin powder and ginger juliennes.Check the seasoning and serve cold.

YAKHNI PULAO

Ingredients:
Basmati rice - 1 cup
Mutton with bones or chicken - 250 gms
Ginger garlic paste - 2 tsp
Peppercorns - 4-5
Clove - 1
Cardamom - 1
Cumin seeds - 1/4 tsp
Water - 2 1/2 cups
Salt
Ghee - 1 tbsp

Method:

Wash and soak the rice for 15 minutes.Pressure cook mutton with all other ingredients except rice till mutton pieces are tender.When pressure comes out, strain and keep the meat aside.Bring the stock to boil.Add rice, cover and cook.When the rice is almost done, add meat pieces and put in very low flame or in the oven for 5-7 minutes at 380 FServe hot.

PORK WITH MANGO

Ingredients:
Pork - 1/2 kg
Mangoes -2
Onions - 2
Green chillies - 4
Chilli powder - 2 tbsp
Turmeric - 1/2 tsp
Salt to taste
Ginger garlic paste- 1 tbsp
Clove powder - 1/4 tsp
Cinnamon powder - 1 tsp
Oil - 5 tbsp

Method:

Cut the meat into small pieces and clean it.Finely chop onions and green chillies. Peel and cut mangoes into small pieces.Heat oil in kadai, add chopped onion and green chillies. Fry till onions are brown.Add pork pieces and ginger garlic paste.Stir well.Add one glass of water and cook till it is half done.Then add mango pieces and cook till almost pork and mango pieces are well cooked.Add turmeric, salt, chilli powder, cook in low flame for 5 minutes.Lastly add clove and cinnamon powder, cook another 2 minutes.




NICOISE SALAD

Ingredients:
Potatoes - 200 gms(Cooked and diced)
French beans - 200 gms (cooked and diced)
Tomatoes - 6 (quartered)
Olives - 6 (stoned and chopped)
Capers - 8 
Anchovy fillets - 12
Salad dressing - 125 ml
Lettuce - 1

Method:

Mix all the ingredients together in a mixing bowl with the dressing.Serve with lettuce leaves.

WHITE SAUCE

Ingredients:
Butter - 24 gms
Flour - 24 gs
Milk - 500 ml (cold)
Salt and pepper to taste

Method:

Melt the butter in a pan over a gentle heat.Stir in flour and cook without  browning for 2 minutes, stirring all the time.Remove from heat and gradually beat in the liquid. Alternatively, add all the liquid and whisk thoroughly.Return to heat and bring to boil, stirring well.Simmer gently for 2-3 minutes and add seasoning.If sauce is to be kept, cover it with grease proof paper or foil to prevent a skin forming.

CHINESE SPINACH SOUP

Ingredients:
Spinach - 1 kg (finely chopped)
Bone or meat stock - 1 litre
Corn flour - 1 tbsp (mixed in water)
MSG - 1/4 tsp
Salt and pepper to taste

Method:

Cook spinach in one cup of water in a pressure cooker till soft.When cool, blend in a mixie.Transfer to cooking pan, add all other ingredients and cook for about 10 minutes, stirring constantly so that no lumps do not form.Serve hot.

WAFFLES

Ingredients:
All purpose flour - 2 cups
Baking powder - 3 tsp
Salt - 3/4 tsp
Sugar - 2 tbsp
Eggs - 3 (separated)
Milk - 1 3/4 cups
Vegetable oil - 1/2 cup


Method:

Sift flour with baking powder,salt and sugar three times, place in mixing bowl.Beat egg yolks until frothy, stir in milk and oil.Pour into flour mixture, beat with rotary beater until smooth.Beat egg whites until stiff peaks form; fold into batter.Pour enough batter for each waffle onto hot waffle iron. Bake until golden.Serve immediately with butter and syrup or honey.

TOMATO - CORN CASSEROLE

Ingredients:
Tomatoes - 6(medium)
Celery - 1/2 cup (finely chopped)
Green Pepper - 1/2 cup(chopped)
Onion - 1/2 cup (chopped)
Corn - 2 cups (fresh and cut from cob)
Eggs - 3 (boiled and sliced)
White sauce - 2 cups
Salt to taste

Method:

Peel and chop 5 tomatoes, place in saucepan.Add celery, pepper and onion.Cook, stirring occasionally, for 15 minutes. Stir in  salt.Place half the mixture in casserole, add half the corn. Arrange egg slices over corn, add half the white sauce.Add remaining tomato mixture, top up with remaining corn.cover with remaining white sauce.Bake in preheated oven about 45 minutes or until set.Slice remaining tomato, arrange on casserole.Broil until tomatoes are hot.Garnish with parsley.

GINGER SNAPS

Ingredients:
Butter - 3/4 cup
Brown sugar - 1 cup
Molasses - 3/4 cup
Egg - 1
Flour - 2 1/4 cups
Baking soda - 2 tsp
Salt - 1/2 tsp
Ground ginger - 1 tsp
Ground cinnamon - 1 tsp
Ground cloves - 1/2 tsp

Method:

Put butter,sugar, molasses, and egg into mixing bowl, beat well until creamy.Sift flour, soda, salt, and spices together.Add to creamed mixture, blend well.form into balls and roll in granulated sugar.Place about 2" apart on greased baking sheets.Bake about 10 minutes in preheated oven.Let it cool a little before transferring to cooling tray.

MADRAS CUCUMBER CURRY

Ingredients:
Madras cucumber - 1 kg
Coconut milk - 4 cups
Cumin seeds - 2 tbsp
Asafoetida -  a pinch
Red chillies - 3
Water - 8 cups
Jaggery - 2 tbsp
Salt to taste
Green chillies - 3
Lemon grass stalk - 1 (chopped into four and bruised)
Yogurt - 1/4 cup (whipped)
Mustard seeds - 1 1/2 tsp (roasted)
Curry leaves - few
Red chillies - 3 (roasted and broken into pieces)

Method:

Grind cumin seeds, asafoetida and red chillies to make paste.Peel, de-seed and cut cucumber into 11/2" pieces.Boil the cucumber pieces in 8 cups o water, 1 tsp of salt, jaggery and green chillies.. When the pieces are half tender, remove the pieces from boiling water.Strain the water, add ground paste to the water. Bring this to the boil. Add the coconut milk and lemon grass.Lower the flame and add the whisked curd.Stir for a minute or so and add the cucumber pieces.Lastly add roasted mustard, red chillies and curry leaves.

SPROUT IDLI

Ingredients:
Idli batter - 1 cup
Moong sprouts - 1/2 cup
Salt - a pinch

For Tempering:
Red chilli - 1 (broken)
Green chilli - 1(finely chopped)
Curry leaves - 10
Mustard seeds - 1/4 tsp
Oil - 1 tsp

Method:

Boil the sprouts with a pinch of salt till just tender. Drain and keep aside.Heat oil in pan, add all talimpu ingredients and fry till mustard crackles.Now mix the idli batter, cooked sprouts and tempering till well combined.Now put the batter in idli plates and steam cook for 5 minutes.Serve hot with chutney or sambar.

MOUSSAKA HOTPOT

Ingredients:
Minced lamb - 500 gm
Onion - 1 (chopped)
Garlic clove - 1 crushed
Tomatoes - 200 gms
Tomato puree - 1 tbsp
Salt and pepper to taste
Mixed herbs - 1 tsp
Parsley - 1 tbsp (chopped)
Aubergine - 1 (large and sliced)
Potatoes - 500 gms (peeled and thinly sliced)
Butter - 2 1/2 tbsp
Oil - 1 tbsp
Parmesan cheese - 25 gm

Method:

Preheat oven to moderate, 350 FFry onions in oil till soft.Add garlic and meat, brown well.Add tomato puree, chopped tomatoes, seasoning, herbs and parsley. Bring to boil and simmer for 20-25 minutes.Fry aubergine slices in butter for 3-4 minutes.Remove and drain well.Layer meat and aubergine in casserole alternatively. Overlap potato slices on the top.Sprinkle with cheese and bake in center of oven for one hour or till golden.

POTATO CHEESE PIE

Ingredients:
Potatoes - 1 kg (thinly sliced)
Cheese - 200 gm(grated)
Butter - 25 gm
Milk - 250 ml
Salt and pepper to taste
Eggs - 2
Nutmeg - 1/4 tsp

Method:

Preheat oven to moderate, 350F.Alternate layers of cheese and potatoes in a greased, ovenproof dish finishing with a layer of cheese.Melt butter in milk, season well and pour on the well beaten eggs.Pour this mixture over potatoes and cheese and sprinkle with nutmeg.Bake in center of oven for about one hour until potatoes are cooked and top is browned.

FRENCH DRESSING

Ingredients:
Olive oil - 4 tbsp
Salt - 1/2 tsp
Castor sugar - 1/4 tsp
Freshly ground pepper  powder - 1/2 tsp
White wine vinegar - 2 tbsp

Method:

Put oil in a mixing bowl and add salt, sugar and pepper.Whisk in the vinegar drop by drop and continue beating until mixture thickens slightly.Variations: Add a few chopped fresh herbs, a little crushed garlic or a dash of mustard etc.

LEBKUCHEN

Ingredients:
All purpose flour - 1 3/4 cup
Baking soda - 1/2 tsp
Salt - 1/2 tsp
Allspice - 1/2 tsp
Nutmeg - 1/2 tsp
Cinnamon powder - 1 tsp
Freeze dried coffee - 1 tsp
Butter - 1/2 cup
Brown sugar - 1/4 cup
Egg - 1 (beaten)
Honey - 1/3 cup
Walnuts - 1 cup (chopped)
Mixed glace fruit - 1/2 cup
Orange peel - 1/4 tsp(grated)
Sourdough starter - 1/2 cup
Rum Glaze

Method:

Mix walnuts, fruit and orange peel.combine flour, soda,salt, spices and coffee. Sprinkle over fruit and nut mixture.Cream butter and sugar until fluffy.Beat in egg. Add honey and sourdough starter alternatively with flour and nut mixture. Mix well.Spread on greased jelly roll pan.Bake in preheated oven at 375 F for 15 minutes or until done.Remove from oven. Frost with rum glaze.Cool and cut into bars.

For Sourdough Starter:
All purpose flour - 1 cup
Warm water - 1 cup

Method:

Using stone jar or crock, combine water and flour.Place mixture in warm place for 3-4 days until bubbly and sour smelling. Refrigerate starter.

BEETROOT SALAD

Ingredients:
Beetroots -2 (medium)
Onion - 1 tbsp (finely chopped)
Celery - 1 tbsp(chopped)
Yogurt - 1/2 cup (lightly whipped)
Wholegrain mustard - 1/2 tbsp
Raw Mango - 1/4 cup (grated)
Salt to taste
Chilli powder - 1/4 tsp

Method:

Boil the beetroots whole with their skins until tender.Cool completely. Cut into 1" cubes.Mix all the remaining ingredients in a bowl.Add the beetroot. Mix well.Serve at room temperature or chilled.Garnish with onion rings.

CARROT JUICE

Ingredients:
Carrots - 2 cups (grated)
Aniseed - 1/2 tsp (crushed)
Salt - a pinch

Method:

Blend grated carrot, aniseeds and salt with one glass of water.Pass it through a strainer.Serve chilled.

KOKUM SAAR

Ingredients:
Kokum - 6-8 pieces
Grated Ginger - 1/4 tsp
Onion - 1 (chopped)
Green chillies - 2 (slit)
Salt to taste
Water - 4 cups
Coriander leaves - 1 tbsp

Method:

Boil the kokum for 10 minutes. Cool.Strain the liquid.Add salt, ginger, onion, chillies and coriander leaves.Refrigerate until needed.  Kokum Saar can be kept for at least a  couple of weeks in the fridge.It is excellent appetizer, popular on the konkan coast to cool down the effect of those fish curries.

PORK AND NOODLE SOUP

Ingredients:
Cooked noodles - 1 cup
Pork - 250 gms (cut into small cubes)
Onion - 1 large
Soya sauce - 1 tsp
MSG - 1/4 tsp
Salt and pepper to taste

Method:

Cook together pork and onion with 11/2 liters of water on low heat till pork is very soft.Add all the seasoning and noodle  and simmer for another 10 -15 minutes.Serve steaming hot.

EGGS FOO YONG

Ingredients:
Eggs - 6
Vegetable oil - 2 tbsp
Spring onions/Scallions - 1/2 cup (thinly sliced)
Celery - 1/4 cup (finely chopped)
Garlic clove - 1 (crushed)
Cooked Shrimp or pork - 1 cup (diced)
Soya sauce - 1 tbsp
Salt - 1/2 tsp
Pepper - 1/4 tsp

Method:

 Heat oil in wok or frying pan. Add spring onions, celery and garlic, stir fry for 2-3 minuted.Remove garlic and discard.Add shrimp, stir fry until; shrimp are lightly browned.Beat eggs with salt, pepper and soya sauce until frothy. Add to shrimp mixture, stir until blended.Cook over low heat until eggs set.Fold over, slide onto serving plate.Serve at once.

BUTTER FINGERS

Ingredients:
Butter - 1 cup
Light brown sugar - 1 cup
Egg - 1
Grated lemon rind - 2 tsp
Flour - 2 cups
Almonds - 1/3 cup(blanched and chopped)

Method:

Preheat oven to 375 FGrease shallow baking pan about 8 * 12 inches.Cream butter, sugar and lemon rind thoroughly.Beat in egg, fold in flour.Spread evenly in pan. Sprinkle with nutsBake in oven for 45-50 minutes.Let it cool a little in a pan, mark into finger shapes.Remove when cold.                      

KHASTA SEV

Ingredients:
Gram flour - 1/2 kg
Chilli powder - 1 tsp
Salt - 1 tsp
Asafoetida -  1/4 tsp
Turmeric - 1 tsp
Ajwain - 1 1/2 tsp (powdered)
Oil for frying

Method:

Put gram flour, salt, ajwain powder, chilli, turmeric and asafoetida in a bowl.Heat 1 1/2 tbsp of oil in a bowl and pour over the ingredients in the bowl. Mix well.Add enough water to make a dough which is not stiff nor too soft.Cover the dough with a plate and let stand for an hour.Place a deep frying pan on fire with oil for deep frying. When the oil is heated, make the flame medium and wait for a minute.Apply oil inside the Sev- Sancha (a special wooden or metal device for making sev), choose a disc with medium holes, fist the disc inside the device.Put the dough inside and press it in hot oil moving it in a circular motion.Fry both sides till crisp and in golden colour. remove from pan, drain the excess oil and keep aside.Do the same with remaining dough.When cooled, store in an airtight container.

CHANNE KA MEETHA

Ingredients:
Split Bengal gram - 1/2 cup
Ghee - 1/2 cup
Sugar - 1 cup
Milk - 1 litre
Almonds - 1 tbsp (sliced)
Pistachios - 1 tbsp (chopped)
Cardamom powder - 1/8 tsp

Method:

Wash and soak the dal in about 1/2 litre of milk for 2-3 hours.Cook the dal with the soaked milk, add remaining milk, till the gram becomes soft and the milk thickens.Add ghee and sugar, mix well and cook till sugar completely dissolves.Add cardamom powder then transfer to bowl.When the mixture cools garnish with sliced almonds and pistachios.

MACHCHLI MUSSALLAM

Ingredients:
Fish - 1 kg (cleaned without bones)
Curd as required
Onions - 2 (sliced)
Onion - 1 (sliced and fried)
Ginger paste - 1 1/2 tsp
Garlic paste - 1 tsp
Green chillies - 3
Salt to taste
Turmeric - 1/2 tsp
Fenugreek seeds - 1 tsp
Sweet sesame oil - 2 tbsp
Water - 1 cup
Oil

Method:

Take the curd that should cover the fish. Mix the required curd, sesame oil, salt and turmeric.Marinate the fish for an hour. In the meantime, grind one sliced onion, fried onion, green chillies and ginger garlic pastes to make smooth paste.Heat oil in a pan, fry fenugreek seeds till brown.Add the remaining onion and ground paste, fry till brown.Add the fish along with marination and 1 cup of water.Cover and cook until done.

BLACKBERRY LAYER PUDDING

Ingredients:
Self raising flour - 200 gms
Baking powder - 2 tsp
Salt -  a pinch
Shredded suet - 100 gm
Water to mix

For Filling:
Blackberries - 500 gm
Sugar

Method:

Sieve the flour, baking powder and salt into a mixing bowl. Mix in the suet and enough water to make a fairly soft consistency.Roll out thinly and cut a round to fit the bottom of a small pudding basin.Grease the bottom well and put the pastry in the bottom.Cover with layer of blackberries and sprinkle with sugar.Cover with slightly larger round of pastry and another layer of blackberries, sprinkled with sugar.Continue in this way until all the pastry is used up, ending with a layer of pastry.Sprinkle the top with flour and cover securely with foil or greased grease proof paper.Steam for 21/2-3 hours.Turn onto a serving dish, sprinkle the top with sugar and serve.For good result, make sure that the water is boiling rapidly when the pudding goes on, and always replenish with boiling water. 

POACHED EMPRESS PEACHES

Ingredients:
Ripe peaches - 6
Sugar syrup
Strawberry puree - 2 cups
]Sugar - 1/2 cup
Vanilla extract - 1 tsp
Brandy - 3 tbsp
Whipping cream - 1/2 cup (whipped)

Method:

Place peaches in large saucepan, add enough boiling water to cover. Let stand about 2 minutes.Lift peaches out; dip into ice water. Remove skins from peaches. Place peaches in large saucepan, pour enough sugar syrup over peaches to cover, add vanilla.Simmer until peaches are just tender, turn once. Drain peaches. Cool and chill.Combine strawberries, sugar and brandy, fold in whipped cream.Place peaches in serving dish, spoon strawberry mixture over peaches.Serve.

VIENNESE NOODLES

Ingredients:
Wide Egg noodles - 200 gms
Almonds/Brazil nuts - 1/2 cup (chopped)
Poppy seeds - 2 tsp
Butter - 1/4 cup

Method:

Cook noodles in salted water then drain.Melt 1 tbsp butter.Add chopped nuts, stir over low heat until light brown.Add remaining butter, noodles and poppy seeds, stir lightly until thoroughly heated.Serve with cream meat or sauce.

CHOCOLATE HALWA

Ingredients:
Milk - 500 ml
Sugar - 500 gm
Cocoa powder - 1/4 cup
Bread - 1 slice

Method:

Bring to boil the milk in vessel. When milk starts boiling, add cocoa, sugar, bread pieces. Mix well.Cook in low flame till it becomes thick.Transfer to greased plate. Cool and cut into pieces

RAVA PONGAL WITH TAMARIND

Ingredients: Rava – 500 gms Tamarind – small lemon size Salt to taste Red chillies – 4 Green chillies -4 Mustard seeds – 1 tsp Asafoetida – a pinch Curry leaves – few Oil – 3 – 4 tbsp
Method: Fry rava in little oil till aroma comes, keep aside.Soak tamarind in water then extract juice.Add more water so that the tamarind juice be 750 ml.hHeat oil in kadai, add broken red chillies, chopped green chillies, mustard seeds and curry leaves. Fry till mustard crackles then add tamarind water.Bring to boil, add salt and asafoetida. Boil it vigorously, add the fried rava little by little, stir continuously.Cook till the pongal does not stick to the bottom and get scalded.Cool and serve.

ROYYALU (PRAWNS) - THOTAKURA KADALA KURA

Ingredients: Prawns – 250 gms Thotakura kadalu – 4 Onion – 1 Green chillies – 4 Chilli powder – 2 tsp Turmeric – ¼ tsp Salt to taste Oil – 2 tbsp Cloves – 4 Cinnamon- 2” sticks Coriander seeds – 1 tbsp Coriander leaves – ¼ cup (chopped)
Method: Clean and wash the prawns. Remove the fiber from thotakura kadalu and cut them into pieces.Dry roast coriander seeds, cloves and cinnamon. Cool and grind to make powder.Heat oil in kadai, add chopped onion and green chilli and sauté till onions are soft.Add prawn, salt, turmeric and cook till prawns are tender.Add kadalu, chilli powder and 1 cup of water. Cover and cook till well cooked and dry.Lastly add coriander leaves, masala powder. Mix well and remove from fire.Serve.

CUCUMBER - DRUMSTICK CURRY (DOSA KAYA MULAKKAYA KURA)

Ingredients:
Cucumber- 250 gms
Drumsticks - 2
Onion - 1
Green chilli - Ginger paste - 2 tsp
Turmeric - 1/4 tsp
Salt to taste
Red chilli powder - 1/2 tsp
Channa dal - 1/2 tsp
Mustard seeds - 1/4 tsp
Cumin seeds - 1/4 tsp
Curry leaves -  few
Coriander leaves - 1 tbsp(chopped)
Oil - 1 tbsp

Method:

Finely chop onion, cut drumsticks into 2" pieces.Peel, deseed and cut cucumber into pieces.Heat oil in kadai, add channa dal, mustard, cumin seeds, curry leaves and fry till mustard splutters.Add chopped onion and fry till onions are soft then add ginger chilli paste, saute for few seconds.Add cucumber, drumsticks, salt, turmeric and chilli powder. Mix well, add 1 cup of water.Cover and cook till vegetables are tender.Lastly add coriander leaves.
దోసకాయ ములక్కాయ కూర 
కావలిసిన వస్తువులు:
దోసకాయలు - 250 గ్రా 
ములక్కాయలు - 2
ఉల్లిపాయ - 1
పచ్చిమిర్చి - అల్లం ముద్ద  - 2 tsp 
పసుపు - 1/4 tsp 
ఉప్పు 
కారం - 1/2 tsp 
సెనగ పప్పు - 1/2 tsp 
ఆవాలు - 1/4 tsp 
జీలకర్ర - 1/4 tsp 
కరివేపాకు - కొద్దిగా 
నూనె - 1 tbsp 
కొత్తిమీర - 1 tb…

VANKAYA SENAGALA KOOTU (BRINJAL BLACK CHANNA KOOTU)

Ingredients:
Brinjals - 250 gms
Black Channa - 100 gms
Tamarind - 50 gms
Salt to taste
Turmeric - 1/2 tsp

For Spice Paste:
Coconut - 1/2
Channa dal - 3 tbsp 
Urad dal - 2 tbsp
Coriander seeds - 1 tsp
Red chillies - 5-6

For Talimpu:
Oil - 50 gms
Mustard seeds - 1/2 tsp
Red chillies - 2
Curry leaves - few


Method:

Soak black channa overnight. Boil them in salt water till tender.Dry roast channa dal, urad dal, red chillies and coriander seeds, cool and grind along with grated coconut to make paste.Soak tamarind in hot water and extract juice from it.Heat oil in kadai, add broken red chillies, mustard and curry leaves. Fry till mustard crackles.Add chopped brinjal, salt and turmeric. Cook till pieces are tender.Add boiled channa, ground paste and tamarind juice.Cook till the water absorbs and the curry is almost dry.Serve with rice.