Skip to main content

Posts

Showing posts from July, 2014

STUFFED EGGS - MEXICAN STYLE

Ingredients:
Hard boiled eggs - 8 (chilled)
Onion - 1 tbsp(grated)
Green pepper - 1 tbsp (finely chopped)
Chilli powder - 1/4 tsp
Salt - 1/4 tsp
Tabasco sauce - 2 to 3 dashes
Lemon juice - 2 tsp
Olive oil -1 tbsp
Small shrimps- 16 (peeled, deveined and cooked)
Parsley
Lettuce

Method:

Cut eggs in half lengthwise; remove yolks. Mash yolks with onion, pepper, chilli powder, salt, tabasco, lemon juice and olive oil.Stuff egg whites with egg yolk mixture; garnish each egg with a shrimp and a tiny spring of parsley.Place on plate surrounded by fresh lettuce; refrigerate until serving time.

CHITTI BUDAGALU

Ingredients:
Rice flour - 500 gms
Urad dal with skin  - 100 gms
Ajwain - 1 tsp
Salt and chilli powder to taste
Oil for frying

Method:

Soak urad dal for 4 hours. Wash and remove the skin. Grind the dal using very little water to make fine paste. Add rice flour, salt, chilli powder, ajwain to the batter. Make a dough.Arrange wet cloth on kitchen top, make small balls and put them one by one on wet cloth.Cover it again with another wet cloth.Take a bowl and press balls one by one flatly.Heat oil, slowly drop the flattened rounds and deep fry till golden.Remove and let it cool. Transfer to airtight container. Stays fresh up to 4 days.

CABBAGE AVA KURA

Ingredients:
Cabbage - 250 gms
Mustard powder - 1 tbsp
Tamarind juice - 2 tbsp
Vadiyalu - 20
Turmeric - 1/4 tsp
Salt to taste
Red chillies - 2
Green chillies - 3-4 (chopped)
Channa dal - 1/4 tsp
Mustard & cumin seeds - 1/4 tsp
Fenugreek seeds - 1/4 tsp
Curry leaves - few
Oil - 1 tbsp

Method:

Finely chop cabbage and boil till tender. Drain the water completely.Heat oil in kadai, add vadiyalu, fry until golden. Remove and keep aside.Add channa dal, red chillies, mustard, cumin, fenugreek seeds, green chillies and curry leaves. Fry till mustard crackles.Add cabbage, salt, turmeric and saute for awhile.Add vadiyalu, mustard powder and tamarind juice.Cook till the juice absorbs and curry is dry.Serve with rice.

FRUIT PUDDING

Ingredients:
Mixed fruits - 1 1/4 tin (chopped)
Glazed cherries - 10 (chopped)
Powdered sugar - 100 gms
Melted butter - 125 gms
Flour - 125 gms
Sugar - 7 tbsp
Eggs - 3
Baking powder - 1 1/2 tsp
Cream - 3/4 cup

Method:

Mix 7 tbsp of sugar with 3/4 cups of water, bring to boil and make a golden colour syrup.Pour it in a greased baking tray.Spread fruit pieces evenly on the syrup.Set cherries on the top of the fruits layer.Sift maida and baking powder together.Blend butter and sugar together until frothy.Add beaten egg and maida mixture little by little and mix well.Pour this over fruit layer and spread it evenly.Bake at 180 C for 45 minutes or until done.Cool and refrigerate.Serve cold with topping of whipped cream.


SWEET WONTONS

Ingredients:
Pitted dates - 250 gms
Walnuts - 1/4 cup (coarsely chopped)
Lemon or orange rind - 1 tsp (grated)
Orange juice - 1 tbsp
Wonton wrappers - 250 gms
Oil for deep frying
Icing sugar

Method:

Chop dates finely, mix with the walnuts, grated rind and just enough juice to moisten to a moulding consistency. Form into small rolls as thick as a pencil and about an inch and a half long.Put a roll of date mixture diagonally on each square of wonton wrappers, place corner of wrapper over and roll up, completely enclosing filling.Twist ends of the pastry, when they are all made, heat the oil in wok and fry a few at a time in very hot oil, turning them until they are golden brown on all sides. Serve the wontons slightly warm or allow them to cool.Arrange on serving plate and sprinkle a light dusting of icing sugar over, using a fine sieve.

APPLE CAKE

Ingredients:
Flour -1 1/2 cups
Wheat flour - 1/2 cups
Eggs - 3
Vegetable oil - 1 cup
Sugar - 1 cup
Vanilla essence - 1 tsp
Cinnamon powder - 1 tsp
Baking soda - 1 tsp
Salt - 1/4 tsp
Apples - 5 cups (diced)
Nuts - 1/2 cup (chopped)

For Topping:
Cinnamon - 1/2 tsp
Sugar - 1/4 cup

Method:
Blend sugar, vegetable oil, eggs and vanilla essence together.Add flour, wheat flour, cinnamon, baking soda and salt. Stir well.Fold in the apples and nuts.Spread batter in greased baking tin. Mix together cinnamon and sugar and sprinkle over batter.Bake at 350 for 45 minutes or till cake is done.Transfer to wire rack. Let it cool. Slice and serve.

PITLA

Ingredients:
Besan - 1 cup
Onions - 2 (finely chopped)
Green chillies - 4 (finely chopped)
Turmeric -  1/4 tsp
Salt to taste
Red chilli powder - 1/2 tsp
Oil - 1 tbsp
Mustard  seeds - 1/4 tsp
Coriander leaves - 1 tbsp (chopped)

Method:

Mix besan, salt, turmeric with sufficient water to make thin batter.Heat  oil in kadai, fry mustard till crackles. Add onion and green chilli and saute till onions are soft.Add besan mixture, chilli powder and cook in low flame, stir continuously until thick.Lastly add coriander leaves.Serve hot.

VANKAYA PERUGU PACHCHADI (BRINJAL CURD CHUTNEY)

Ingredients:
Brinjals - 250 gms
Fresh curd - 300 gms or more
Green chillies - 4
Red chillies - 5-6
Ghee - 2 tsp
Fenugreek seeds - 1/2 tsp
Mustard seeds - 1/4 tsp
Cumin seeds - 1/4 tsp
Asafoetida - a pinch
Curry leaves - few
Oil - 1 tsp

Method:

Wash and pat dry the brinjals. Apply little oil to the whole brinjals.Roast the brinjals directly by putting them on burner. Turn all sides for even roasting. When brinjals are tender and skin turns to black remove from flame.Let it cool and remove the outer layer, check for worms by opening it, mash the brinjals and keep aside.Whisk the curd without lumps, add  mashed brinjal and salt. Mix well.Heat the ghee in pan, add broken red chillies, chopped green chillies, fenugreek, mustard, cumin seeds, asafoetida and curry leaves. Fry then till mustard splutters then pour over chutney.Serve chilled or as it is with rice or roti.

APPLE BAJJI

Ingredients:
Apples - 2
Besan - 1 cup
Salt to taste
Red chilli powder - 1/2 tsp
Ajwain seeds - 1/2 tsp
Oil for frying

Method:

Cut the apples round thin slices. Remove the seeds and middle part.Mix besan with salt, turmeric and ajwain, add sufficient water to make medium thick batter.Heat oil, dip the apple slices in batter and drop in hot oil.Fry them until golden.Serve hot.

POKA UNDALU

Ingredients:
Rice - 1 kg
Jaggery - 500 gms
Cardamom powder - 1/2 tsp
Dry coconut - 1/2 (grated)
Ghee/Oil for frying

Method:

Soak rice for one day then drain the water completely. Blend it to make fine powder. Sieve the powder and keep aside.Cook grated jaggery with 1 glass of water in medium flame till it becomes thick (unda pakam).Remove from flame.Immediately add rice flour, cardamom powder and dry coconut. Mix well.Make small balls and deep fry in hot ghee/oil till golden brown.Cool and store in airtight container.Its shelf life is 10 days.

BUTTERMILK OAT CRISPS

Ingredients:
Chocolate cake mix  -225 gms
Oatmeal - 1 cup
Buttermilk - 1/2 cup
Margarine/ butter - 1/2 cup(melted)

Method:

Combine all ingredients in mixing bowl. Stir until dry ingredients are just moistened.Knead dough on very lightly floured board until mixture is completely blended.Roll out 3 mm thick. Cut into rectangular strips.Place on ungreased cookie sheet.Bake at 400F for 6-8 minutes.

COCONUT MILK SHAKE

Ingredients:
Coconut milk - 2 cups
Fresh cream - 1 tbsp
Sugar to taste
Rose essence - few drops
Crushed ice
Black grapes for garnishing

Method:

Blend coconut milk, fresh cream, sugar together till frothy.Add rose essence and crushed ice. Blend once.Serve immediately garnished with grapes.

BOMBAY CHUTNEY

Ingredients:
Besan - 1 cup
Water - 2 cups
Tamarind - 10 gms
Green chillies - 5-6
Coriander leaves  -  small bunch
Salt to taste
Chilli powder - 1 tsp

For Talimpu:
Oil - 2 tsp
Channa dal - 1/2 tsp
Urad dal - 1/4 tsp
Mustard seeds - 1/4 tsp
Curry leaves - few

Method:

Mix besan and water together without lumps. Bring it to boil in low flame.Extract juice from tamarind and add it to the mixture.Add chopped green chillies and salt.Cook and stir continuously until thick.Lastly add chopped coriander and chilli powder. Mix well and remove from fire.Heat oil in pan, add all talimpu ingredients and fry till mustard crackles.Pour this over chutney.Serve with Poori, Idli or Dosa 

CURRY POWDER

Ingredients:
Dry Red chillies - 150 gms
Channa dal -150 gms
Urad dal - 200 gms
Coriander seeds - 100 gms
Peppercorns - 50 gms
Cinnamon - 10
Cloves - 50
Dry coconut  - 2 pieces
Fenugreek seeds - 2 tsp

Method:

Dry roast the ingredients till aroma comes.Let it cool and grind to make powder.Store in airtight container.

BEETROOT - MOONGDAL FRY

Ingredients:
Beetroot - 500 gms
Moong dal - 1 cup
Coconut - 1/2
Green chillies - 5-6
Ginger garlic paste - 1 tsp
Turmeric - 1/4 tsp
Red chilli powder - 2 tsp
Salt to taste
Channa dal - 1/2 tsp
Mustard seeds - 1/4 tsp
Cumin seeds - 1/4 tsp
Curry leaves -  few
Oil - 2 tbsp

Method:

Wash and soak moong dal for 20 minutes.Peel and grate beetroots, grate coconut and keep aside.Heat oil in kadai, add channa dal, cumin and mustard seeds, curry leaves. Fry till mustard crackles.Add chopped green chilli, ginger garlic paste and beetroot. Saute for awhile. Add moong dal and cook till dal is tender but grains are separate.Add salt, turmeric, chilli powder and coconut. Mix well and cook in low flame for 5 minutes.Serve with rice.
బీట్ రూట్ పెసర పప్పు కూర 
కావలిసిన వస్తువులు: బీట్రూట్ - 500 gms  పెసర పప్పు - 1 cup  కొబ్బరి - అర చిప్ప  పచ్చి మిర్చి - 6 అల్లం వెల్లులి ముద్ద - 1 tsp  పసుపు - 1/4 tsp  -కారం  2 tsp  ఉప్పు - సరి పడా  సెనగ పప్పు - 1/2 tsp  ఆవాలు - 1/4 tsp  జీల కర్ర - 1/4 tsp  కరివేపాకు - కొద్దిగా  నూనె - 2 tbsp 
తయారీ: …

BARLEY - TOMATO SOUP

Ingredients:
Tomato  - 2 cups
Carrots - 1 cup (finely chopped)
Onion - 1/2 cup (finely chopped)
Mint leaves - 1 tbsp
Coriander leaves - 1 tbsp
Barley seeds - 1 tbsp
Salt and pepper to taste
Butter - 2 tsp
Water - 1 litre

Method:

Cook tomato, onion and carrots in 1 cup of water till soft and tender.Blend till smooth.Heat butter in vessel, add tomato smoothie, remaining water and bring to boil.Add barley seeds, salt and pepper, mint and coriander leaves.Cook in slow flame for 10 minutes.Serve hot.

CHOCOLATE BISCUITS

Ingredients:
Grated chocolate - 60 gms
Butter - 60 gms
Castor sugar - 90 gms
Sifted flour - 180 gms
Egg - 1
Vanilla essence

Method:

Beat butter and sugar together till smooth and frothy.Melt the chocolate and add slowly to the butter mixture. Blend well.Beat egg with vanilla and add egg mixture and flour little by little to the butter mixture.Make a dough and roll them and cut into desired shapes.Bake in greased tin at moderate heat for 12-15 minutes.

TOMATO CHILLI CHICKEN

Ingredients:
Chicken drumsticks - 2
Oyster sauce - 2 tbsp
Garlic clove - 1 (crushed)
Salt - 1/4 tsp

For Tomato Sauce:
Tomato puree - 1/2 cup
Onion - 1 (chopped)
Green Capsicum - 3 (Chopped)
Celery stick - 1 small (chopped)
Salt - 1/4 tsp
Sesame oil - 1 tsp

Method:

Mix together chicken, salt, oyster sauce and garlic in large bowl.Place chicken in a baking dish. Bake in moderate oven for about 30 minutes or until chicken is tender. Turn once during baking.Combine tomato puree, celery, onion, salt, capsicum and sesame oil in a small saucepan.Bring to a boil, reduce heat and allow mixture to simmer, uncovered for about 5 minutes or until sauce is slightly thickened.Serve baked chicken with this sauce.

COCONUT CUSTARD

Ingredients:
Coconut milk - 2 cups
Sugar - 1 1/2 cups
Eggs - 4
Salt -  a pinch

Method:

Beat eggs, sugar and salt till light and frothy. Add well strained coconut milk.Pour into individual cups.Cover and bake gently till done.If using OTG put cups in tray filled with half of the water and steam bake until done.

SZECHUAN EGGS

Ingredients:
Eggs - 4
Capsicum - 1
Small onion - 1 (chopped)
Dry red chillies - 3-4 (chopped)
Vinegar - 1 tbsp
Ginger garlic paste - 1 tsp
Tomato ketchup - 1 tbsp
Sugar - 1 tbsp
Oil - 1 tbsp

Method:

Boil, peel and cut the eggs into halves.Heat oil, add red chillies and saute.Add onion and ginger garlic paste. Fry for 2 minutes. Add ketchup, vinegar and sugar. Cook in low flame for 8-10 minutes.Add chopped capsicum, mix well and remove from heat.Arrange eggs on a serving dish and pour sauce over eggs and serve.

APPLE GALETTE

Ingredients:
All purpose flour - 2 cups
Softened butter - 3/4 cup
Granulated sugar - 3/4 cup
Eggs - 2
Cinnamon powder - 1 tsp
Vanilla essence - 1 tsp
Cold water  - 2 tbsp
Butter - 2 tbsp
Apples - 4 (cored, peeled and sliced)
Brown sugar - 1/3 cup
Grated lemon rind - 1 tbsp
Icing sugar - 1 cup
Lemon juice- 2 tbsp
Hot water - 1 tbsp
Beaten egg

Method:

Place flour, butter and cinnamon in bowl. Add granulated sugar, 2 eggs and vanilla; incorporate with pastry blender.Add cold water and pinch dough to incorporate. Shape into ball and cover with waxed paper; refrigerate 2 hours.Preheat oven to 350 F. When ready to prepare galette, cut dough in half. Roll both on floured surface, until about 1/4" thick. Dust with more flour if needed.Place 9" plate on dough and trace galattes.Cut away excess dough to form circles.Place galattes on separate buttered and floured cookie sheets; brush lightly with beaten egg. Bake 10 minutes.Set aside to cool while you prepare the filling.Melt 2 tbsp butter in frying p…

CURRY LEAVES PACHADI (KARIVEPAKU PACHADI)

Ingredients:
Curry leaves - 250 gms
Green chillies - 20
Tamarind - small lemon size
Urad dal - 1 tsp
Channa dal - 1 tsp
Turmeric -  a pinch
Salt to taste
Garlic cloves - 6
Cumin seeds - 1/2 tsp
Oil - 1 tbsp

For Talimpu:
Oil - 1 tsp
Mustard seeds - 1/4 tsp
Red chilli - 1
Fenugreek seeds - 1/4 tsp
Channa dal - 1/2 tsp

Method:

Wash and dry the curry leaves.Heat oil in kadai, add channa dal, urad dal, cumin seeds, green chillies. Fry them for few seconds then add curry leaves. Saute for a while.Remove from fire and let it cool.Now grind all the fried ingredients along with salt, turmeric, garlic and tamarind to make chutney.Heat oil in a pan, add all talimpu ingredients, fry till mustard crackles then pour over chutney.This chutney is good for digestion and controls diabetic and blood pressure.
కరివేపాకు పచ్చడి  కావలిసిన వస్తువులు: కరివేపాకు - 250 గ్రా  పచ్చి మిర్చి - 20 చింత పండు - చిన్న నిమ్మకాయ అంత  పసుపు - చిటెకెడు  సెనగ పప్పు - 1 tsp  మినప పప్పు - 1 tsp  జీలకర్ర - 1/2 tsp  ఉప్పు సరిపడినంత  వెల్లులి గబ్బాలు  - 6 న…

POTATO PAPAD

Ingredients:
Potatoes - 1 kg
Cumin seeds - 1 tsp
Red chilli powder - 1 tbsp
Salt 
Soda -  a pinch
Rice flour for dusting

Method:

Boil, peel and mash the potatoes without lumps.Add salt, chilli, cumin and soda and mix well.Make small balls and press it roundly by applying rice flour. Put them on plastic sheet.Dry them directly to the sun shade until completely dry both sides.store them in airtight container.
బంగాళా దుంప అప్పడాలు 
కావలిసిన వస్తువులు: బంగాళా దుంపలు - 1 కిలో  జీలకర్ర  - 1 tsp  కారం - 1 tbsp  ఉప్పు -  సరిపడినంత  సోడా  - చిటికెడు  బియ్యం పిండి - కొద్దిగా 
తయారీ : బంగాళా దుంపలు మెత్తగా ఉడికించి, పొట్టు తీసి మెత్తగా గడ్డలు లేకుండా చేసుకోవాలి.  అందులో ఉప్పు, కారం, జీలకర్ర, సోడా కలిపి, కావలిసిన సైజులో ఉండలు చేసుకోవలెను. బియ్యం పిండి అద్దుకొని ఉండలు అప్పడాలుగా పలుచగా చేసుకోవాలి. వీటిని ప్లాస్టిక్ షీట్ మీద ఎండ పెట్టి, బాగా ఎండిన తరువాత డబ్బాలో పెట్టుకోవాలి .

VEGETABLE LASAGNE

Ingredients:
Grated parmesan cheese - 1/2 cup
Grated Gruyere cheese - 1/2 cup
Grated Romano cheese - 1/2 cup
Butter - 3 tbsp
Onion - 1 (finely diced)
Celery stalk - 1 (finely diced)
Small Zucchini - 1 (diced)
Small eggplant - 1(finely diced)
Parsley - 1 tbsp (chopped)
Small cauliflower - 1/2 (diced)
Yellow pepper - 1 (diced)
Grated lemon rind - 1 tbsp
Nutmeg and clove powder - 1/2 tsp
Garlic cloves - 2 (chopped)
Chicken stock - 1/4 cup
Lasagne - 500 gms (cooked)
Tomatoes - 6 (thinly sliced)
Thin white sauce - 3 cups (heated)
Tomato sauce - 1/2 cup
Salt and pepper
Sliced mozzarella for topping
Paprika to taste

Method:

Preheat oven to 375 F. Grease lasagne dish.Mix grated cheeses together; set aside.Heat butter in large skillet; cook onion and celery 4 minutes over low heat.Add remaining vegetables (except tomatoes), parsley, lemon rind, seasonings, garlic and chicken stock.Mix well, cover and cook 10 to 12 minutes over low heat.Dividing ingredients equally, build lasagne with layers of vegetables, tomatoes, g…

JACK FRUIT FRITTERS

Ingredients:
Rice - 250 gms
Jackfruit seeds - 25 (meat portion without seeds)
Jaggery - 200 gms
Salt to taste
Oil for frying

Method:

Soak rice for 2-3 hours. Drain the water and grind along with the other ingredient to make thick batter.Heat oil and drop spoonfuls of the batter into the hot oil and fry until brown.Serve.

CHINESE TOMATO SOUP

Ingredients:
Thick tomato puree - 2 cups
Shredded meat or chicken - 1 cup (boiled)
Onion - 1(finely chopped)
Water - 1 litre
Soya sauce -1 tbsp
White vinegar - 1 tbsp
Corn flour - 1 tbsp
MSG - 1/2 tsp
Salt and pepper to taste

Method:

Mix together all the ingredients, except the meat, in a sauce pan.Boil on high flame for 10 minutes.Serve immediately in deep bowls, garnished with the meat or chicken.

POTATO - EGG PORUTU

Ingredients:
Potatoes - 250 gms
Eggs - 2
Salt to taste
Turmeric - 1/4 tsp
Chilli powder - 1 tsp
Garlic  - 1 tsp (crushed)
Mustard seeds - 1/4 tsp
Cumin seeds - 1/4 tsp
Curry leaves - few
Oil - 2 tbsp
Coriander leaves - 1 tbsp(chopped)

Method:

Wash, peel and cut potatoes into small pieces. Heat oil in kadai, add cumin, mustard and curry leaves. Fry till mustard crackles.Add garlic paste and potato pieces. Fry them till they are tender, add salt, turmeric and chilli powder.Mix well.Beat eggs with little salt and  chilli powder.Pour this over potato mixture and mix gently.Cook in low flame until done. Stir; lastly garnish with coriander leaves.



FISH AND VEGETABLE SALAD

Ingredients:
Garlic cloves - 2 (smashed and chopped)
Soya sauce - 1 tbsp
Sugar - 1/2 tsp
Wine vinegar - 3 tbsp
Olive oil - 1/2 cup
Vegetable oil - 2 tbsp
Sole filets - 2 (cut in 1" pieces)
Broccoli - 2 cups(blanched)
Snow peas - 125 gms (blanched)
Asparagus - 6 (cooked and cut in 1" lengths)
Cherry tomatoes - 6 (halved)
Fresh chives - 2 tbsp(chopped)
Water chestnuts  - 6(sliced)
Ginger paste - 1/4 tsp
Cumin powder - 1/2 tsp
Lemon juice  - 1
Salt and pepper

Method:

Whisk vinegar, garlic, soya, sugar, olive oil and lemon juice together until well incorporated; set aside.Heat vegetable oil in large frying pan. Cook fish 2 minutes each side over high heat.Add broccoli and pea pods; mix well.Add remaining ingredients, season to taste and cook 3 to 4 minutes over high heat.Transfer mixture to large salad bowl.Whisk dressing and pour over ingredients; toss well and serve immediately.

KARACHI HALWA

Karachi halwa is one of the famous Sindhi sweetmeats.It is a colored jelly like sweet and is extremely popular with children.

Ingredients:
Plain cornflour - 115 gms
Sugar - 560 gms + Water - 600 ml
Lime juice - 2 tsp
Yellow or red colouring
Cold water - 250 ml
Almonds - 50 gms
Pistachio nuts - 30 gms
Cardamom powder - 1/2 tsp
Ghee - 115 gms

Method:

Dissolve the sugar in the water and boil for 5 minutes. Remove from the fire and strain through muslin cloth.Mix corn flour in cold water and add to the syrup.Then add colouring and cook over medium heat, stirring continuously, until mixture turns into a lump.Mix lime juice and continue stirring. When the mixture sticks to the bottom of the pan,add ittle ghee and continue cooking.Repeat the addition of the ghee till the mixture stops sticking o he sides of the pan and becomes one lump.Add dried blanched almonds, pista and cardamom powder. Mix well.Pour the halwa into the greased dish, and press it evenly.When set, cut into diamond pieces.

GARLIC PRAWNS IN COCONUT MILK

Ingredients:
Medium size prawns - 1 kg
Coconut milk - 300 ml
'Water - 1 cup
Garlic - 1 tbsp (finely chopped)
Ginger - 1 tsp (finely chopped)
Fish sauce (bagoong balayang) - 2 tsp
Black pepper - 1/4 tsp

Method:

Shell and de-vein prawns, then wash and dry well on kitchen paper.In a wok, put the coconut milk, water, garlic, ginger, fish sauce and pepper, and bring to the boil, stirring.Reduce heat and simmer uncovered for 10 minutes, stirring frequently.Add prawns and simmer for 10 more minutes, stirring and mixing through the coconut sauce.Serve with hot white rice.

STRAWBERRY YOGHURT ICE CREAM

Ingredients:
Strawberries - 450 gms
Low fat natural yoghurt - 285 ml

Lemon rind - 1
Granulated sugar - 175 gms
Water - 150 ml
Strawberries - 4-6 for decoration

Method:

Put the sugar, lemon rind and water into a small heavy based pan over a low heat and stir until the sugar has dissolved.Increase the heat and bring to the boil. Boil rapidly for 2 minutes, then remove from heat and allow to cool.Chop the strawberries, then puree them in a liquidizer. Strain in the sugar syrup and puree the mixture again.Pour into a bowl, add yoghurt and mix well. Transfer the mixture into a plastic container and freeze for about 2 hours.Spoon the mixture into the blender and puree. Return to the freezer and freeze for about 4 hours, or until firm.Remove the ice cream from the freezer and leave to soften for one hour in the refrigerator.Spoon into small bowls and decorate with fresh strawberries.

THAI CHICKEN AND COCONUT SOUP

Ingredients:
Boned and skinned chicken breasts - 2
coconut milk - 850 gms
Chicken stock - 285 ml
Spring onions - 4
Lemon grass - 4 stalks
Juice of 2 limes
Grated ginger - 1 tsp
Anchovy essence - 3 tsp
Soy sauce - 1  tsp
Small red chillies - 12
Lime leaves - 4 (optional)
Fresh coriander - 6 springs

Method:

Pour the stock and coconut milk  into a large pan and heat gently until the blocks have melted.Slice the spring onions, cut off the base of lemon stalk, peel away the tough outer layers and discard.Finely chop the bottom 4" of stalk and discard the rest.Add the lemon grass to the pan with lime juice, grated ginger, anchovy essence, soya sauce, whole chillies, spring onions and lemon leaves.Heat the soup to just below boiling point. Cut the chicken breasts into  1" strips, add to the pan and simmer for 10 minutes.Reserve the 4 small springs of coriander,chop the remaining springs .Add to the pan.Pour the soup into bowls, garnish with coriander springs and serve.Do not eat the chillies or …

CHICKEN LOLLIPOP

Ingredients:
Chicken breasts - 8
Oil for frying

For marination:
Ginger garlic paste - 2 tbsp
Chilli powder - 2 tsp
Salt to taste
Lemon juice - 1 tbsp
Bread crumbs - 1 cup
Orange colour - little (optional)
Egg - 1

Method:

Mix ginger garlic paste, salt, chilli powder and lemon juice.Take 8 tender chicken breasts. Clean, remove the skin and debone, keeping the winglet bone intact.With a knife tip make a deep slit along the thick edge of the breast, taking care not to penetrate the opposite side.Open out the flaps thus formed. gather the flaps at the end of the bone. The bone will now resemble a drumstick with all the meat at one end.Marinate the drumsticks with the marinate. Leave aside for 1/2 an hour.Beat the egg with little salt and chilli powder.Dip the pieces one by one in egg batter then roll in bread crumbs.Deep fry over medium flame till they are golden brown in colour.


OMELET FU YUNG

Ingredients:
Finely chopped onion - 3/4 cup
Cooked peas - 2 tbsp
Canned bean sprouts - 2 tbsp(well drained)
Trimmed mushrooms - 50 gms (thinly sliced)
Eggs - 3
Salt to taste
Cold water - 2 tbsp
Soya sauce - 1 tsp
Spring onion - 2 tbsp
Butter - 1 tbsp

Method:

Melt butter, uncovered in a 20 cm shallow round dish.Allow 3/4 minute at defrost setting.Mix in onion, cover dish with plate then cook 2 minutes at full powder.Uncover and stir in green peas, bean sprouts and mushrooms.Cover as above and cook for 1 1/2 minutes. Remove from oven.beat eggs very thoroughly with salt, water and soya sauce.Pour evenly over ingredients in dish.Cook 5 minutes uncovered at full power.Stand one minute, cut into 2 portions and transfer to plates.Garnish with spring onion.Serve immediately.Or beat the eggs thoroughly with salt, cold water and soya sauce.Add remaining ingredients and mix well.Heat the butter in non stick pan, pour the egg batter and spread evenly.Cook in low flame both sides till done.Serve immediately.


FLAX LEAVES CURRY (AVISE AKU KURA)

అవిసి ఆకు కూర 

కావలిసిన వస్తువులు:
అవిసె ఆకు - 250 గ్రా
కంది పప్పు - 100 గ్రా
పచ్చి - కొబ్బరి - అర చిప్ప
పచ్చి మిర్చి - 15 కాయలు
చింత పండు పులుసు - 2 tbsp
పంచదార - 1/2 tsp
పసుపు 1/2 tsp
ఉప్పు -  సరిపడినంత
మినప పప్పు - 1/2 tsp
- మెంతులు - 1/4 tsp
జీలకర్ర - 1/4 tsp
ఆవాలు - 1/4 tsp
కరివేపాకు
కొత్తిమీర
నూనె - 1 1/2 tbsp

తయారీ:

అవిసె ఆకూ ఉడికించి నీళ్ళు  వంచి గట్టిగా పిండి పక్కన పెట్టుకోవాలి. కంది పప్పు కూడా ఉడికించి పక్కన పెట్టుకోవాలి. కొబ్బరి, మిర్చి, పసుపు, ఉప్పు, చింత పండు కలిపి మెత్తగా రుబ్బుకొవాలి. బాణలిలో నూనె పోసి మినప పప్పు, మెంతులు, ఆవాలు, జీలకర్ర, కరివేపాకు వేసి వేగనివ్వాలి. తరువాత కొబ్బరి ముద్ద, పప్పు, ఆకు వేసి 5 ని లు సన్నని సెగ మీద ఉడికించాలి. చివరకి దించేముందు కొత్తిమీర జల్లి దించుకోవాలి


ANIMAL NAMES IN ENGLISH AND TELUGU

Sl.No English Telugu Picture 1 Ape Toka leni Kothi (తోక లేని కోతి )

2 Armadillo Armadillo (అర్మదిల్లో )
3 Ass/Donkey Gadidha  (గాడిద)

4