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Showing posts from June, 2014

CLUB SANDWICH

Ingredients:
Bread slices - 4
Cheese slice - 1
Cucumber slices - 4
Tomato slices - 4
Chicken salami slices - 2 (lightly fried in butter0
Butter - 2 tbsp
Salt and pepper to taste

Method:

Remove the sides of the bread. On one slice, apply butter. Place cucumber slices on top and sprinkle salt and pepper over it. Top it with another buttered slice.Place cheese slice and tomato slice over it again. sprinkle salt and pepper on it.Cover it with third buttered slice.Apply butter on top, place chicken salami over it.Finally top it with fourth buttered slice.Press sandwich a little and cut it diagonally into 2Serve with potato chips and sauce.

APPLE SAUCE

Ingredients:
Apples - 4
Castor sugar - 2 tbsp
Cumin seeds - 1/2 tsp (roasted)
Water - 1/2 cup
Cinnamon powder -  a pinch
Salt and pepper to taste

Method:

Peel and quarter, core and slice apples. Combine all ingredients in a saucepan.Bring to the boil; cover and simmer for 5 minutes, or until apple pieces are soft.Stir over a low flame until well mashed.remove from fire.Cool and serve with toasted bread.

ROSE MILK

Ingredients:
Milk - 1 1/2 cups
Castor soda - 6 tsp
Rose squash - 2 tbsp
Club soda - 1 bottle
Crushed ice - 1 cup

Method:

Dissolve sugar in milk and add rose squash, club soda and crushed ice.Stir and serve immediately.

COCONUT OATMEAL COOKIES

Ingredients:
Quick cooking rolled oats - 2 cups
Desiccated coconut - 2/3 cup
Butter - 1 cup
Sugar - 1 cup
Eggs - 2
Milk - 3 tbsp
Vanilla  - 1 1/2 tsp
Sifted all purpose flour - 1 1/2 cups
Baking soda - 1/2 tsp
Salt - 1/2 tsp

Method:

In oven, toast oats and coconut till golden brown.Thoroughly cream butter and sugar; add eggs, milk, vanilla, beating well.Sift together dry ingredients; add to creamed mixture, blending well. Stir in oats and coconut.Drop from teaspoon, 2" apart, on ungreased cookie sheet. Flatten with a tumbler dipped in sugar.If desired, sprinkle tops with untoasted coconut.Bake in a hot oven (400) 8 to 10 minutes or till lightly browned.Remove at once from pan: cool.

AAM KA MEETHA (MANGO SWEET)

Ingredients:
Hung yogurt - 200 gms
Fresh cream - 200 gms
Sweetened condensed milk - 200 gms
Mangoes - 50 gms(diced)

Method:

Combine and mix yogurt, condensed milk and cream. Portion into individual moulds.Bake at 180 C for 20 minutes.Chill, garnish with dices of mango.

FROZEN FRUIT SALAD

Ingredients:
Cream cheese - 75 gms
Mayonnaise - 3 tbsp
Salt  -  a pinch
Whipped cream - 1 cup
Chopped dates - 1/4 cup
Maraschino Cherries -1/4 cup
Crushed pineapple - 1/4 cup
Chopped Kumquats - 1/4 cup
Preserved ginger - 1 tbsp (finely chopped)
Blanched almonds - 1/2 cup (chopped)

Method:

Blend cheese and mayonnaise; add salt.Fold in whipped cream, fruits, and ginger; pour into refrigerator trays.Sprinkle with almonds; freeze until firm.Cut into squares.

CREAM CHEESE MOCHA CAKE

Ingredients:
All purpose flour - 2 cups
Strong hot coffee - 1/2 cup
Cocoa - 1/3 cup
Butter - 1/2 cup
Brown sugar - 1 cup
Granulated sugar - 1 cup
Egg yolks - 3
Baking soda - 1 tsp
Sour cream - 1/2 cup
Egg whites - 3 (beaten stiffly)
Cream cheese frosting - 2 batches

For Cream Cheese Frosting:
Cream cheese - 75 gms, softened
Butter - 2 tbsp
Vanilla essence - 1/2 tsp
Confectioner's Sugar - 1 3/4 cup

Method:

gradually add coffee to cocoa, stirring constantly; let stand until cool.Cream butter and sugars until light fluffy.Add egg yolks; beat until batter is thick.Add coffee and cocoa mixture.Dissolve soda in cream. Add alternatively to sugar mixture with flour; beat well after each addition.Fold in egg whites. Pour batter into 2 well greased  and floured 9" cake pans.Bake in 350F for 35 to 40 minutes or until done. Remove from pans; cool.Prepare frosting as directed. Spread between cake layers; stick layers.Spread over sides and top of the cake.Serve.How to make Cream cheese Frosting: Beat cream c…

EGYPTIAN RICE

Ingredients:
Cooked rice- 3 cups
Fried potato cubes - 1 cup
Fried brinjal cubes - 1 cup
Carrot - 1/2 cup (fried)
Onions - 1/2 cup (fried)
Salt and pepper to taste
Oil - 2 tbsp

Method:

Mix all the vegetables with salt and pepper.In a baking dish, put half of the rice at the bottom. pour half of oil.Then put a layer of vegetables and top up with the rice again.Pour the remaining oil over it.Bake in preheated oven for 5-7 minutesServe hot.

STIR FRIED BROCCOLI WITH TOFU

Ingredients:
Broccoli - 100 gms (cut into florets)
Tofu - 100 gms  (cut into 1" cubes)
Sugar - 1/4 tsp
Oyster sauce - 1 tsp
Soya sauce - few drops
Ginger - 5 gms (thin slices)
Spring onions - 2 (chopped)
Garlic cloves - 3 (mashed)
Green chillies - 2 (slit lengthwise)
Mushrooms - 5 (chopped)
Corn flour - 1 tsp (dissolved in 1 tbsp of water)
Oil - 1 tsp
Salt to taste

Method:

Boil the broccoli in salted water till just done, and then arrange in a plate.Heat oil in a pan, toss ginger, garlic, spring onion, green chillies  together for one minute.Add tofu cubes, broccoli along with mushrooms, oyster sauce and soya sauce.Add 1/2 cup of water and cook till the water boils.Add cornflour paste, salt and stir fry until water absorbed.

MUSHROOM PIZZA

Ingredients:
Pizza base - 2
Mushrooms - 100 gms
Tomato - 1
Capsicum - 1
Tomato sauce - 2 tbsp
Butter - 1 tbsp
Onion - 1 large 
Oil - 1 tsp
Salt and pepper to taste
Cheese - 1/2 cup (grated)

Method:

Cut mushrooms into thin slices. Heat oil and cook onion and mushroom with salt and pepper they are soft and dry.Butter the pizza base, then spread tomato sauce.Put over it with mushroom mixture.Put tomato rounds and capsicum over it.Sprinkle cheese on top and bake in the hot oven till cheese melts.Serve hot.

RADISH AND TOMATO SOUP WITH CUCUMBER

Ingredients:
Radish - 150 gms (trimmed and chopped)
Tomatoes - 400 gms (diced)
Onion - 1 small (chopped)
Garlic clove - 1 (crushed)
Olive oil - 1 tbsp
Vegetable stock - 1 cup
Sea salt and freshly ground pepper to taste
Cucumber - 1 (diced)
Fresh basil leaves - 1/4 cup (chopped)

Method:

Heat oil in a frying pan and saute onion and garlic until onion softens.Add tomatoes, radish, water and vegetable stock and cook till vegetables are tender.Allow the the soup mixture slightly cool then transfer to blender. Blend until smooth, then season to taste.Refrigerate soup for 3 hours or until chilled, then pour into bowls and top with cucumber and basil.

MANGO AAVAKAYA

మామిడి ఆవకాయ 

కావలిసిన వస్తువులు:
పచ్చి మామిడి కాయలు  - 1 kg
పచ్చి కారం - 125 gms
మెత్తటి -ఉప్పు  125 gms
ఆవ పిండి - 125 gms
మెంతి పిండి - 2 tbsp
పసుపు - 1 tsp
వెల్లులి పాయలు  - 2
పప్పు నూనె - 250 gms

 తయారీ:

 మామిడి  కాయలు కడిగి పొడి బట్టతో తుడిచి  మధ్యస్థం ముక్కలుగా కోసుకోవాలి. గింజ తీసివేసి ముక్క లోపల ఉన్న తెల్లని పొర తియ్యాలి. ముక్కలను సాయంత్రం వరకు పొడి బట్ట మీద పరచి ఆరపెట్టుకోవాలి. ఒక గిన్నిలో 150 gms నూనె  పెట్టుకోవాలి.  మరి ఒక గిన్నిలో కారం, ఉప్పు, ఆవ పిండి, మెంతి పిండి, పసుపు, ఒక వెల్లులి పాయ పేస్టు బాగా కలుపుకోవాలి . ముందుగా కొన్ని ముక్కలు తీసుకొని నూనెలో ముంచి కారం మిశ్రమంలో కలిపి వేరే గిన్నిలో పెట్టుకోవాలి. ఇలా మిగిలిన ముక్కలు కూడా కలిపి గిన్నిలోకి ఎత్తుకోవాలి. వెల్లులి పాయ వలిచి అందులో కలపాలి. మిగిలిన  నూనె, కారం పొడి కూడా వేసి బాగా కలిపి మూత పెట్టి  పక్కన పెట్టుకోవాలి. మరుసటి రోజు మళ్ళి కలిపి మూత పెట్టాలి . మూడవ రోజు ఉప్పు సరిచూసుకొని జాడి లోకి పెట్టుకోవాలి. జాడిలో పచ్చడి పెట్టేముందు కొద్దిగా నూనె పోసి పచ్చడి  పెట్టినాక  మిగిలిన నూనె పోసి మూత పెట్టాలి. ఆవకాయ పచ్చడి రెడీ

CHEESE AND BEETROOT SALAD

Ingredients:
Cheddar cheese - 200 gms (cubed)
Cooked beetroot - 200 gms (cubed)
French dressing
Green capsicum - 1 small (seeds removed and sliced)
Onion - 1 small  (sliced)
Tomatoes - 2 (sliced)
Chicory to garnish

Method:

Arrange the cheese cubes at either end of a flat serving dish, then beetroot cubes, tossed in french dressing.Next to the beetroot arrange the capsicum slices, also tossed in dressing.Down the centre of the dish arrange alternate slices of onion and tomato.Garnish the salad with chicory.

SWEET AND SOUR VEGETABLES

Ingredients:
Cauliflower - 1 cup
Carrot - 1 cup (diced)
Potato cubes - 1 cup (boiled)
Green peas - 1 cup (pa boiled)
Knoll koll - 1 cup (diced)
Thick tomato puree - 1 cup
Tomato sauce - 1 cup
Spring onions - 4 (cut into strips)
Chilli sauce - 1 tbsp
Soya sauce - 1 tbsp
Water - 1 cup
Flour - 2 tbsp
vegetable oil - 1 cup
MSG - 1/4 tsp
Salt and sugar to taste

Method:

Heat oil in a wok, add flour and fry till light brown.Add tomato puree, tomato sauce, sugar and other seasoning and mix briskly.Cook for one minute.Add all other ingredients and cook for 3 minutes more.Serve immediately.

DRIED APRICOT JAM

Ingredients:
Dried apricots - 225 gms
granulated sugar - 900 gms
Lemon juice - 1

Method:

Soak apricots overnight in 600 ml of water.Put apricots with water into a large bowl.Cook, uncovered, for 15 to 20 minutes at full powder or until fruit is soft and tender.Add sugar and lemon juice. Return to microwave. Leave uncovered and cook about 5 minutes when sugar should be dissolved. Stir twice.Continue to cook, uncovered, a further 20 to 25 minutes at high or until setting point is reached.Leave until lukewarm then transfer to dried jar.

MUTTON WITH OKRA SOUR AND SPICY CURRY

Ingredients:
Mutton - 250 gms
Lady finger - 250 gms
Onions - 2
Green chillies - 4
Ginger garlic paste - 1 tbsp
Tamarind juice- 1/4 cup
Salt to taste
Turmeric - 1/4 tsp
Red chilli powder - 2 tsp
Garam masala - 1/2 tsp
Coriander powder - 2 tsp
Cloves - 4
Cardamom - 2
Cinnamon - 1 stick
Oil - 2 tbsp
Coriander leaves -  small bunch

Method:

Heat oil in pressure cooker, add cloves, cardamom and cinnamon. Fry for few seconds.Add chopped onions, green chillies, ginger garlic paste and fry till onions are soft.Add mutton, salt, turmeric, chilli powder and 1 cup of water.Close the lid and cook till mutton is tender and cooked.Once the lid is open, add okra pieces, tamarind juice, coriander powder.Cook in low flame for 7-8 minutes.Lastly add garam masala and coriander leaves.Serve.

PARTY COOKIES

Ingredients:
All purpose flour -  1 1/4 cup
Baking powder - 1 tsp
Salt  - pinch
Softened butter - 1/2 cup
Granulated Sugar - 3/4 cup
Grated semi sweet chocolate - 30 gms
Shredded coconut - 1/4 cup
Green sprinkles

Method:

Place butter, sugar and chocolate in bowl; cream together with electric beater.Add egg and continue beating.Mix in coconut, sift flour with baking powder and salt; incorporate into wet batter.Cover with waxed paper and refrigerate 3 hours.Preheat oven to 350 F. Place cookie dough on floured surface and roll dough until about 1/4" thick.Sprinkle with additional flour to avoid sticking.Shower dough with green sprinkles and cut into shapes with cookie cutters.Place cookies on buttered cookie sheet and bake 10 minutes.Cool on wire rack.

POTATO SALAD WITH LEMON DRESSING

Ingredients:
Boiled Potatoes - 4 (peeled and diced large)
Celery stalks - 2 (diced)
Red onion - 1/4 cup (chopped)
Mayonnaise - 1/2 cup
Parsley - 1 tbsp (chopped)
Grated lemon rind - 2 tbsp
Lemon juice - 1/2
Salt and pepper

Method:

Mix mayonnaise, parsley, lemon rind and juice together; season to taste.Place potatoes, celery and onion in bowl; toss together.Pour in lemon dressing, toss again and serve.

SAMBA AVAL

Ingredients:
Flattened rice - 450 gms
Mustard - 1 ts
Green chillies - 2 (chopped)
Cashew nuts - 10
Pepper - 1 tsp (crushed)
Cumin seed - 1 tsp ( Crushed)
Curry leaves - few
Salt to taste
Oil - 4 tsp
Ghee - 4 tsp

Method:

Wash and soak flattened rice in salted waterHeat oil and ghee, add cashew nuts, pepper, cumin and mustard seeds and curry leaves. Fry till mustard splutters.Add drained flattened rice and mix gently.Fry till the water is absorbed.Serve hot.

MASALA PEANUTS

Ingredients:
Raw peanuts - 500 gms
Gram flour - 100 gms
Rice flour - 60 gms
Salt -2 tsp
Chilli powder - 2 tsp
Asafoetida -  a pinch
Poppy seeds - 1 tsp
Anise - 12 tsp
Cardamom - 6
Cloves - 6
Cinnamon - 1" stick
Oil for frying

Method:

Grind the spices including asafoetida into a paste, with enough water.Mix gram flour, rice flour, salt, chilli powder, masala paste and peanuts, adding a little water.Heat the oil and drop peanuts one by one, quickly into the oil.Fry to a golden brown, turning often.Remove from oil and drain.

PRAWNS AAVAKAYA

Ingredients:
Prawns - 1 kg
Salt - 100 gms
Mustard powder - 100 gms
Red chilli powder - 100 gms
Lemon juice - 1 cup
Turmeric - 1 tsp
Garlic pods - 2
Oil - 500 gms

Method:

Clean the prawns.Heat half of the oil in kadai, fry prawn till red in colour. Let it cool the prawns in the oil itself.Add chilli powder, salt, turmeric, mustard powder, lemon juice, garlic cloves and remaining oil.Mix well and transfer to jar.Next day check the salt, add if necessary and mix well.Aavakaya is ready to serve.

PRAWNS AVAKAYA IN TELUGU

రొయ్యల ఆవకాయ 

కావలిసిన వస్తువులు:
ముదురు రొయ్యలు - 1 కిలో 
మెత్తని ఉప్పు - 100 గ్రా 
పచ్చి కారం - 100గ్రా 
నిమ్మకాయ రసం - 1 cup 
వెల్లులి పాయలు - 2
పసుపు - 1 tsp 
ఆవ పిండి - 100 గ్రా 
నూనె - 500గ్రా 

తయారీ:

రొయ్యలను శుబ్రపరుచుకోవలెను. బాణలి పెట్టి అందులో సగం నూనె పోసి కాగిన తరువాత రొయ్యలు వేసి ఎర్రగా వేయించాలి. బాణలి లోనే రొయ్యలు వుంచి చల్లారిన తరువాత క్కరం, ఆవ పిండి, ఉప్పు, పసుపు, మిగిలిన నూనె, నిమ్మ రసం, వలిచిన వెల్లులి గబ్బాలు వేసి బాగా కలిపి జాడీలో వెయ్యాలి.  మరుసటి రోజు మళ్ళి కలిపి ఉప్పు సరి చూసుకొని చాలక పోతే కలపలి. రొయ్యల ఆవకాయ రెడీ

FALOODA

Ingredients:
Milk - 1 litre
Cream - 170 gm
Rose syrup - 300 ml
Sugar - 85 gm
Sabja seeds - 4 tbsp
Corn flour - 60 gm

Method:

Mix corn flour with a little cold milk to a smooth paste.Boil half the milk. Add half the sugar.Pour over corn flour paste stirring well. Return o fire and cook till thick.When thick, remove and pass through a colander on to ice cold water.Meanwhile soak sabja seeds in cold water and allow them to sell up.Pour a small quantity of rose syrup in l glasses.Put in soaked sabja seeds and the corn flour globules.Mix remaining milk and sugar and pour into the glasses.Top with cream and grated pistachio nuts and serve cold with crushed ice.

SUKRUNDA

Ingredients:
moong dal - 1 cup
Jaggery - 1 cup
Milk - 1 1/2 cup
Sesame seeds - 1 tsp
Grated coconut - 1/2 cup
Wheat flour - 1 cup
Oil for frying

Method:

Wash and cook moong dal in milk till soft and dry. Make a paste with the coconut without liquid. Add grated jaggery, sesame seeds, coconut paste to the moong dal. Make small balls and keep aside.Mix wheat flour with little water to make dough. Divide into small balls.Roll them like puri's and stuff the dal mixture and close it like modak.Heat oil and deep fry these modaks till golden.Serve hot or cold.

FISH ROE PICKLE

Ingredients:
Fresh fish roe - 500 gms
Vinegar - 350 ml
Chilli powder - 125 gms
Turmeric powder - 2 tsp
Salt - 2 tbsp
Mustard powder - 3 1/2 tbsp
Ground nut oil - 250 gms

Method:

Clean the fish roes (baby fish) and sprinkle with one tbsp chilli powder, half a tbsp turmeric and the salt.Mix well and keep aside for half an hour.Heat Oil and fry the roes on both sides well. Cool and cut into one inch pieces.Pack in layers in a jar. Mix remaining spices with the vinegar and pour into the jar.Seal the jar tightly and shake the contents.Store for a week before it is ready for use.

HOME REMEDIES FOR TIRED FEET

Bathe tired feet in a basin of hot water with 2 large handfuls of crystal salt or 2 tbsps of vinegar dissolved in it.Rub glycerine on tired feet at bed time and by next morning you will find them fresh and supple.For relaxing tired feet and aching toes, try picking up marbles from the floor with your toes curled round them.Flat footed folk, exercise your soles daily. Walk on tiptoes.Weary feet or legs can be benefited by half an hour's soaking in hot water to which a little baking soda has been added.As a remedy against tired feet and aching toes, curl toes round the rung of the chair and uncurl repeatedly.When you are having tired feet, keep them immersed several times alternatively in hot and cold water, after which the legs may be massaged with oil.An easy way to warm up your cold hands is to swing your arms clockwise and anti clockwise. This little trick improves blood circulation in the hands and warms them up.

MANGO CURRY

Ingredients:
Mangoes - 2
Red chillies - 4
Green chillies - 4 - 6
Turmeric - 1/4 tsp
Salt to taste
Urad dal - 1 tsp
Channa dal - 1 tsp
Mustard seeds - 1/2 tsp
Curry leaves - few
Oil - 50 gms

Method:

Peel and grate mangoes.Grind salt and green chillies to make pasteHeat oil in kadai, add red chillies,urad, channa dal, mustard seeds and curry leaves. Fry till mustard crackles.Add chilli paste and saute for few seconds.Then add grated mango and turmeric and fry till soft and dry.Serve.

ALMOND BROWNIES

Ingredients:
Sifted all purpose flour - 110 gms
Softened butter - 125 ml
Granulated Sugar - 160 gms
Unsweetened Chocolate - 60 gms
Honey - 3 tbsp
Vanilla essence - 1 tsp
Eggs - 2 (beaten)
Silvered almonds - 1 cups
Egg white - 1 (beaten stuff)
Pinch of salt

Method:

Preheat oven to 350 F. Butter 8" square cake pan.Melt the chocolate in microwave or double boiler method.Place butter, sugar and honey in large bowl. Add melted chocolate and mix well.Add vanilla and eggs, one at a time, beating well after each addition.Fold in flour and salt and mix until completely incorporated.Stir in almonds and incorporate stiff egg white.Pour batter into prepared cake and bake 25 -30 minutes or until toothpick inserted comes out clean.Cool brownies in pan 10-15 minutes, then transfer to wire rack.Serve with cold milk, if desired.


STUFFED EGG HALVES WITH MUSTARD

Ingredients:
Hard boiled eggs -12, cut in half lengthwise
Dijon mustard - 2 tbsp
Mayonnaise - 4 tbsp
Tabasco sauce 
Lemon juice to taste
Salt and white pepper
Fresh parsley - chopped
Lettuce leaves - few (washed and dried)

Method:

Force egg yolks through sieve using back of wooden spoon. Place in mixing bowl.Add mustard, mayonnaise, Tabasco sauce, lemon juice, salt and pepper.Mix until well combined and correct seasoning.Spoon mixture into pastry bag fitted with star nozzle.Stuff egg whites, sprinkle with some parsley.Place stuffed eggs on lettuce leaves and serve.If desired, refrigerate until serving time. Cover with plastic wrap.

PUNARPAKAM (DOUBLE BOILED RICE KANJI)

Ingredients:
Cooked rice - 1 cup
Water - 1 litre
Salt to taste

Method:

Boil water in a vessel. Put the rice in it.Boil well, till the rice breaks up, and dissolves and mixes well with the water.Strain out then add salt and serve.This is healthy drink for children and elders.

RAGI ROTI

Ingredients:
Ragi flour - 1 cup
Fenugreek seeds - 2 tsp
Onion -1 (chopped)
Green chillies - 2(finely chopped)
Salt - 1/4 tsp
Oil - 2 tsp

Method:

Soak the fenugreek seeds overnight, drain, dry and powder.Mix all the ingredients except oil, with little water to make a smooth dough.Divide the dough into medium size balls.Roll the balls on the floured board as thinly as possible and toast it on a tava with little oil, till golden on both sides.Serve hot with curry or chutney.

రాగి రొట్టి 

కావలిసిన వస్తువులు :
రాగి పిండి - 1 cup 
మెంతులు- 2 tsp 
ఉల్లిపాయ - 1
పచ్చి మిర్చి - 2
ఉప్పు - 1/4 tsp 
నూనె - 2 tsp 

తయారి:

మెంతులు రాత్రి నానపెట్టి,  నీరు వంచి, ఆరపెట్టి, పొడిచేసుకోవాలి. ఉల్లిపాయ, మిర్చి సన్నగా తురిమి రాగి పిండి, మెంతి పిండితో కలిపి , కొద్దిగా నీరు చేర్చి చపాతీ పిండిలా కలుపుకోవాలి. కొద్దిగా పిండి తీసుకొని పొడి పిండి అద్ది చపాతీ  లాగా చేసుకోవాలి . పెనం వేడి చేసి రొట్టికి కొద్దిగా నూనె రాసి రెండు వేపుల కాల్చుకోవాలి. వేడిగా కూరతో గాని పచ్చడితో కాని వడ్డించాలి

GREEN TOMATO CURRY

Ingredients:
Green Tomatoes - 500 gms(raw)
Grated coconut - 1 cup
Garlic cloves - 6
Onions - 5
Green chillies - 6
Salt to taste
Chilli powder - 1 tsp
Turmeric - 1/4 tsp
Asafoetida -  a pinch
Oil - 2 tbsp
Mustard seeds - 1/4 tsp
Cumin seeds - 1/4 tsp
Curry leaves -  few

Method:

Wash and cut tomatoes into pieces. Finely chop onions.Grind grated coconut, green chillies and garlic to make paste.Heat oil in kadai, add cumin, mustard, asafoetida and curry leaves. Fry till mustard crackles.Add chopped onion and fry till onions are soft.Add tomatoes, salt, turmeric and saute for a while.Add chilli powder and one cup of water. Cook till tomatoes are half done.Then add coconut paste and cook in low flame for 5 minutes or until done.




MOZ KA MEETHA

Ingredients:
Bananas - 6 
Sugar - 2 tbsp
Almonds, pistachios - 1 tbsp (chopped)
Ghee - 1 tbsp

Method:

Mash the bananas.Heat ghee in frying pan, add the mashed banana and fry till brown.Add sugar. Continue frying till it turns brown.Remove from the fire, arrange in a serving dish  and garnish with chopped nuts.Serve with whipped cream.

SAVOURY SHRIMP TOAST

Ingredients:
Shrimps - 200 gms (cleaned and minced)
Water chestnuts - 1 cup (finely chopped)
Corn flour - 2 tbsp
Egg - 1 (beaten)
Spring onion - 1 (finely chopped with greens)
Green chillies - 2 (minced)
Bread slices - cut into triangles
Oil for frying
Salt and pepper to taste

Method:

Mix together the shrimps, water chestnuts, egg, corn flour, onions, chillies and seasoning, blend well.Coat bread pieces on one side with the shrimp mixture.Heat oil in a frying pan till smoking. Put the bread pieces into hot oil with the shrimp mixture side down, and fry on a medium hat till the pieces become golden.Turn the pieces over, to fry the other sides also till golden in colour.Serve immediately with chilli or tomato sauce.

FRENCH BEANS IN MAHARASHTRIAN STYLE

Ingredients:
French beans - 1/4 kg
Fresh grated coconut - 2 tbsp
Lemon juice - 2 tbsp
Salt - 1 tsp
Sugar - 1/2 tsp
Coriander leaves - 1 tbsp (chopped)

For Talimpu:
Oil - 2 tsp
White dal - 2 tsp
Mustard seeds - 1 tsp
Red chilli - 1(broken)
Curry leaves -  few

Method:

Wash and cut the beans into long strips (juliennes).Steam in a colander over boiling water until still crunchy.Remove and immerse in cold water to cool. This retains the colour and texture of beans.Drain completely, add the lemon juice,coriander leaves, coconut, salt and sugar and toss.Heat oil, add all talimpu ingredients and fry till mustard crackles.Pour this over bean mixture. Refrigerate and serve chilled.

DANISH COOKIES

Ingredients:
Butter - 12 tbsp
Confectioners' sugar - 1 cup
Flour - 2 cups
Salt - 1/2 tsp
Chopped nuts - 1 cup (hazelnuts preferred)

Method:

Cream butter until foamy. Add sugar; mix well.Sift together flour and salt; add to the butter mixture. Add nuts and make a stiff dough.In waxed paper form dough into long rolls about 2' round.Chill in refrigerator at least 30 minutes.Slice roll into thin rounds; place them on greased cookie sheet.The thinner the slice is, the thinner the finished cookie will be. Bake at 325 F for 10 - 15 minutes or until done.

MUSHROOM FETTUCINE

Ingredients:
Condensed cream of mushroom soup - 1 can
Milk - 3/4 cup
Grated Parmesan cheese - 1/2 cup
Fettucine Noodles - 3 cups (hot cooked)
Butter - 4 tbsp

Method:

Stir soup in large saucepan until smooth; blend in milk and cheese.Heat; stir occasionally.Just before serving, toss noodles with butter; combine with soup mixture.Serve with additional cheese.

UPPU CHEPA (FISH) EGURU

Ingredients:
Uppu chepa - 250 gms
Onions - 500 gms
Green chillies - 5
Red chilli powder - 2 tsp
Salt to taste
Turmeric - 1/4 tsp
Coriander leaves -  small bunch
Oil - 100 gms

Method:

Wash and cut uppu chepa into pieces. Finely chop onions and green chillies.Heat oil in kadai, add chepa pieces and fry till red in colour then add chopped onion and green chillies. Fry them till golden brown.Add salt, turmeric and chilli powder. Mix well and add 1 cup of water. Close the lid and cook till water completely absorbed.Lastly add chopped coriander leaves.





ఉప్పు చేప యిగురు 

కావలిసిన వస్తువులు :
 ఉప్పు చేప - 250 gms 
ఉల్లిపాయలు - 500 gms 
పచ్చి మిర్చి - 5
కారం - 1 tsp 
ఉప్పు -  సరిపడినంత 
పసుపు - 1/4 tsp 
నూనె - 100 gms 
కొత్తిమీర - 1 కట్ట 

తయారీ:

ఉప్పు చేప ను శుబ్రపరచి ముక్కలుగా కోసుకోవాలి . ఉల్లిపాయలు, మిర్చి సన్నగా తరిగి పెట్టుకోవాలి.  బాణలిలో నూనె  పోసి, కాగిన తరువాత చేప ముక్కలు వేసి, ఎర్రగా వేయించి ఉల్లి, మిర్చి ముక్కలు కూడా వేసి బాగా వేయించాలి. బాగా  వేగిన  తరువాత ఉప్పు, పసుపు, కారం వేసి ఒక గ్లాస్ నీరు పోసి ఇగి…

BAKED EGGS

Ingredients:
Eggs - 6
Milk - 1 1/4 cups
salt - 1 tsp
Sugar - 2 tsp (optional)
Flour -  1 1/2 tbsp
Cooked ham - 1/2 cup (finely diced) (optional)

Method:

Beat eggs until light.Measure milk into 2 cup measure.Add salt,sugar, and flour; mix with eggs.Add ham; pour into buttered baking dish.Bake at 425 F 25 minutes or until center is firm.

CHICKEN CORDON GOLD

Ingredients:
Boneless Chicken breast halves - 12
Flour - 3/4 cup
Salt - 2 tsp
White pepper - 1/2 tsp
Boursin herb cheese - 1 package
Ham - 12 thin slices
Melted butter - 1/4 cup
Galliano liqueur - 1 cup + 2 tbsp
Butter - 1/3 cup
Mushrooms - 1/2 pound sliced
Parsley - 1 bunch

Method:

Dredge chicken in flour mixed with salt and pepper.Place 2 tbsp cheese and a slice of ham on each breast.Roll up each breast; secure with toothpicks.Close ends with toothpicks.Brown lightly in butter.Pour in one cup Galliano; cover skillet.Simmer until tender, about 30 minutes.Heat 1/3 cup butter and 2 tbsp Galliano inn second skillet.  Add mushrooms; saute until crisp.Add parsley; saute 3 minutes.Combine mixture with chicken 5 minutes before serving.Remove toothpicks before serving.

NORMANDY SAND CAKE

Ingredients:
Cake flour - 1 1/2 cups
Baking powder - 1 tsp
Nutmeg - 1/8 tsp
Unsalted butter - 1/2 cup, softened
Sugar - 1 cup
Eggs - 3
Madeira - 6 tbsp
Grated lemon rind - 1/2 tsp
Confectioners' sugar 

Method:

Sift flour, baking powder and nutmeg together.Cream butter and sugar together, using electric mixer at medium speed, 5 minutes or until thick and creamy.Add eggs one at a time; beat well after each addition.Add flour mixture alternatively with Madeira, beginning and ending with flour mixture; beat well after each addition.Stir in lemon rind.Pour batter into well greased and floured loaf pan.Bake in preheated 350F oven for 25 to 30 minutes or until cake is done.Let cake cool in pan 5 minutes; turn out on rack to cool completely.Dust with sifted confectioners' sugar before serving.


NEYYAPPAM

Ingredients:
Rice - 250 gms
Jaggery - 125 gms
Ghee
Cardamom powder - 1/4 tsp
Ripe Banana - 1
Fresh coconut - 1/4 cup (grated)

Method:

Wash and soak rice for 4 hours. Drain the water and grind the rice to make smooth paste.Add jaggery, coconut, cardamom and banana pieces and grind again to make smooth and very thick batter.Heat the ghee for deep frying in kadai, drop spoonful of batter and fry both sides till golden brown.Do the same for remaining  batter.Serve hot or store up to one week in airtight container.
నెయ్యప్పం
కావలిసిన వస్తువులు: బియ్యం - 250 gms  బెల్లం - 125 gms  నెయ్యి - తగినంత  ఎలుకుల పొడి - 1/4 tsp  అరటి పండు - 1 కొబ్బరి - 1/4 కప్ (తురిమిన)
తయారీ: బియ్యం కడిగి 4 గంటలు నానపెట్టి నీళ్ళు వంచి మెత్తగా రుబ్బుకోవాలి. దానికి తురిమిన బెల్లం, అరటి పండు, ఏలుక పొడి, కొబ్బరి కలిపి మెత్తగా మరియు గట్టిగ రుబ్బుకోవాలి. నెయ్యి  బాగా వేడి చేసి కొద్దికొద్దిగా పిండి అందులోకి జారవిడిచి బాగా వేగనివ్వాలి. రెండు వేపులా వేగిన తరువాత తియ్యాలి. వేడి వేడిగా తింటే చాలా బాగుంటాయి లేదా చల్లారిన తరువాత కూడా తినవచ్చు. వ…

CENCI

Ingredients:
Plain flour - 1 cup
Egg - 1
Egg yolk -  1
Port wine or rum - 3 tsp
Icing sugar - 2 tsp
Oil for deep frying
Extra icing sugar

Method:

Sift the flour into a bowl. Beat together the egg, egg yolk, rum and icing sugar.Pour into the bowl and mix to a dough. Knead on a lightly floured board for 10 minutes or until the dough is smooth and elastic.Wrap in grease proof paper or plastic and chill for about one hour.Roll out half the dough on a floured board until paper thin. Cut into narrow strips about 15 cm long.Tie each strip loosely in a knot.Heat oil till very hot  then deep fry the knots, 3 or 4 at a time, until they are golden brown. Remove with slotted spoon and drain on absorbent paper.Repeat with remaining dough.Sift icing sugar over before serving.