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Showing posts from March, 2016

GINGER ICE CREAM

Ingredients:
Milk - 450 m
Egg yolks - 4
Castor sugar - 75 gms
Double or whipping cream - 150 ml
Ground ginger - 1 tsp
Crystallized ginger - 75 gms
Glace cherries - 25 gms (chopped)

Method:

Put the milk and the ground ginger in a heavy based saucepan and bring to simmering point.Beat the egg yolks and sugar together in a large mixing bowl until thick and pale yellow in colour.Gradually pour the hot milk into the egg mixture, stirring all the time.Strain the mixture into a heavy based or double saucepan and stir over a gentle heat until the custard thickens enough to coat the back of a wooden spoon.Do not allow to boil. Pour into a large mixing bowl and allow to go cold.Beat the cream until it forms soft peaks, then fold into the custard.Pour into a freezer container and freeze for one hour.Beat the crystallized ginger and glace cherries into the ice cream and return it to the freezer for a further hour. Beat again, the cover, seal and freeze.

CARROT AND CORIANDER SOUP

Ingredients:
Carrots -375 gms (chopped)
Onion - 1 (chopped)
Sunflower oil - 1 tbsp
Chicken stock - 900 ml
Fresh coriander -  few sprigs
Lemon rind - 1 tsp
Lemon juice - 2 tbsp
Salt and ground pepper
Fresh parsley or coriander leaves - chopped

Method:

Heat the oil in a large pan; fry the onion until softened.Add the chopped carrots, the stock, coriander, lemon rind and juice. Season to taste.Bring to the boil, cover and cook for 15-20 minutes. When carrots are tender, puree the soup in a blender or food processor, return it to the pan, then check the seasoning.Heat through again and sprinkle with chopped parsley or coriander before serving.
కారెట్, కొత్తిమీర సూప్ 
కావలిసిన వస్తువులు: కారెట్ - 675 గ్రా (తరిగినది) ఉల్లిపాయ - 1 (తరిగినది) సన్ ఫ్లవర్ ఆయిల్ - 1 tbsp  చికెన్ స్టాక్ - 900 ml  కొత్తిమీర - చిన్న కట్ట  లెమన్ రిండ్ - 1 tsp  నిమ్మ రసం- 2 tbsp  ఉప్పు, మిరియాల పొడి  కొత్తిమీర అలంకరణ కోసం 
తయారీ: పెద్ద గిన్నిలో నూనె వేడి చేసి ఉల్లిపాయలు మెత్త పడేవరకు వేయుంచుకోవాలిఅందులో కారెట్, చిక్కే స్టాక్, కొత్తిమీర, లెమ…

GORUCHIKKUDU KAYALA (CLUSTER BEAN) VADIYALU

Ingredients:
Cluster beans - 500gms
Moong dal with husk - 1 kg
Salt - 100 gms
Green chillies- 250 gms
Garlic pods - 2


Method:

Wash and cut beans into small pieces. Grind the pieces coarsely.Soak moong dal for 4 hours. Wash and remove the husk.Grind moong dal, garlic, salt and chillies. When it is half done; add beans and grind again to make thick batter.Take lemon size batter, press it in vada size in plastic sheet. Do the same with remaining batter.Dry them directly to the sunlight till completely dry or 3-4 days.Store in airtight container.గోరుచిక్కుడు కాయల వడియాలు
కావలిసిన వస్తువులు: గోరుచిక్కుడు కాయలు -500 గ్రా  పొట్టు పెసర పప్పు  - 1 kg  ఉప్పు - 100 గ్రా  పచ్చి మిరపకాయలు - 250 గ్రా  వెల్లులి పాయలు - 2
తయారీ: గోరుచిక్కుడు కడిగి సన్నగా తరిగి పెట్టుకోవాలి. వీటిని కచ్చాపచ్చాగా నూరి పక్కన పెట్టుకోవాలి. పెసర పప్పు 4  గంటలు నానపెట్టి పొట్టు కడిగి పప్పు, మిరపకాయలు, వెల్లులి, ఉప్పు వేసి మెత్తగా రుబ్బుకోవాలి. సగంలో చిక్కుడుకాయలు కూడా వేసి మెత్తగా రుబ్బుకోవాలి. పిండి గట్టిగ ఉండాలి. కొద్దిగా పిండి తీసుకొని…

BLACK CURRANT JAM

Ingredients:
Currants - 500 gms
Sugar - 500 gms
Water - 250 ml

Method:

Clip off the stem and blossom end of the berries; wash; measure into a saucepan.Add boiling water; bring to a boil and cook until berries are tender.Add sugar; boil until the juice test for jelly.Store in dry glass jar.

KARAPPODI

Ingredients:
Dry red chillies - 250 gms
Garlic pod - 1
Dry curry leaves - few
Cumin seeds - 2 tsp
Fenugreek seeds - 1 tsp
Tamarind - small lemon size
Salt to taste
Ghee - 2 tsp

Method:

Heat the ghee in kadai, add red chillies, fenugreek seeds, cumin seeds and half of garlic.Fry them till aroma comes and chillies are crunchy.Grind them to make powder then add tamarind, salt and remaining garlic and curry leaves.Grind once again to make powder.Store in airtight container.Serve with steamed rice with ghee or with idli or dosa
కారప్పొడి 

కావలిసిన వస్తువులు:
ఎండు మిరపకాయలు - 250 గ్రా  వెల్లులి పాయ - 1 కరివేపాకు - కొద్దిగా  ఆవాలు - 2 tsp  మెంతులు - 1 tsp  చింతపండు - చిన్న నిమ్మకాయంత  ఉప్పు  నెయ్యి - 2 tsp 
తయారీ: బాణలిలో నెయ్యి వేడి చేసి ఎండు మిర్చి, మెంతులు, ఆవాలు, సగం వెల్లులిపాయ వేసి బాగా వేయుంచుకోవాలి. వేగిన తరువాత వీటిని మెత్తగా పొడి చేసుకొని అందులో చింత పండు, కరివేపాకు, మిగిలిన వెల్లులి, ఉప్పు వేసి మెత్తగా పొడి చేసుకోవాలి. ఇది వేడి అన్నం, నెయ్యితో గాని ఇడ్లి, దోస లోకి చాలా బాగుంటుంది.

HOW TO WHIP SKIM MILK POWDER

Ingredients:
Skim milk powder -  200 ml
Lemon juice - 15 ml
Ice cold water - 125 ml
Sugar - 50 ml
Vanilla essence - 1 ml

Method:

Combine water, lemon and milk powder in a clean, non plastic bowl.Beat well until mixture stands in firm peaks (5 min).Gradually beat in sugar and vanilla; chill.Note: The addition of one envelope of gelatine soaked in a small amount of water dissolved over hot water; and beaten into the foam will stabilize it. 

HUNAN CHILLI POTATOES

Ingredients:
Large potatoes - 500 gms
Garlic paste - 2 tsp
Red chilli powder - 2 tsp
Soya sauce - 2 tsp
Salt - 2 tsp
Pepper - 1/2 tsp
Sugar - 2 tsp
Vinegar - 2 tsp
Sesame oil - 1 tsp
Corn flour - 3 tbsp
Chilli oil - 2 tbsp
Tomato ketchup - 2 tbsp
Spring onions - 4 
Oil for deep frying

Method:

Peel, wash potatoes and cut into fingers. Place in a bowl with half the salt, pepper and corn flour. Mix well and keep aside for half an hour.Heat oil in a frying pan; deep fry the potato fingers.When done, drain well.Heat 2-3 tbsp of oil in  a wok, add garlic paste and chilli powder, saute for a minute or two, add salt, soya sauce, sugar and tomato ketch up.  Mix well.Add chilli oil, vinegar, sesame oil, add fried potato fingers and toss well.Pace in a serving plate, garnish with spring onions.


MANGO LASSI - 2

Ingredients:
Mango pieces - 1 cup
Curd - 1 cup
Sugar - 1/3 cup (powdered)
Nutmeg powder - a pinch
Cardamom powder -  a pinch

Method:

Blend together all the ingredients until smooth.Serve chilled.
మ్యాంగో లస్సి 
కావలిసిన వస్తువులు: మామిడి ముక్కలు - 1 కప్  పెరుగు - 1 cup  పంచదార పొడి - 1/3 cup  జాపత్రి పొడి - చిటికెడు  ఏలకుల పొడి - చిటికెడు 
తయారీ: అన్ని కలిపి మెత్తగా అయ్యివరకు బ్లెండ్ చేసుకోవాలి. దీనిని చల్లగా సర్వ్ చేసుకోవాలి

RAJMA IDLIS

Ingredients:
Idli batter - 4 cups
Red rajma - 1 cup
Oil - 3 tsp
Salt to taste

Method:

Soak the rajma over night. Pressure cook rajma in salted water till tender. Drain and keep aside to cool.Mix idli batter, salt and rajma.Grease idli moulds with oil. Pour idli batter in idli plates and steam cook for 15 minutes or until done.Serve hot with chutney.
రాజ్మ ఇడ్లి 
కావలిసిన వస్తువులు: ఇడ్లి పిండి - 4 కప్  రాజ్మ గింజలు - 1 కప్  ఉప్పు  ఆయిల్ - 3 tsp 
తయారీ: రాజ్మ గింజలు రాత్రి నానపెట్టి, ఉదయం ప్రెషర్ కుక్కర్లో మెత్తపడేవరకు ఉడికించి నీళ్ళు వంచి చల్లారనివ్వాలి. తరువాత ఇడ్లి పిండిలో ఉప్పు, రాజ్మ వేసి కలుపుకోవాలి. ఇడ్లి ప్లేట్ కు ఆయిల్ రాసి అందులో పిండి వేసి ఆవిరి మీద 15 ని లు ఉడికించాలి. వీటిని వేడిగా పచ్చడితో వడ్డించాలి

KAKARAKAYA (BITTER GOURD) BAGARA

Ingredients:
Tender bitter gourd - 50 gms (small)
Oil - 3 tbsp

Grind to paste:
Ginger garlic paste - 1 tsp
Onions - 2 (chopped)
Coconut - 1 tbsp (grated)
Coriander seeds - 1 tsp
Salt to taste
Turmeric - 1/2 tsp
Cloves - 2
Cinnamon - 2 sticks
Dry red chillies - 10-12 or as per taste
Tamarind - lemon size


Method:

Scrap the rugged outer surface of gourds, wash and slit them into four.Grind all the ingredients by adding little water to make fine paste.Heat the oil in broad pan, add ground paste; stir fry for 4-5 minutes.Then add bitter gourd and enough water.Close the lid; stir occasionally till pieces are tender.
కాకరకాయ బగారా 
కావలిసిన వస్తువులు: లేత కాకరకాయలు - 500 గ్రా (చిన్నవి) నూనె - 3 tbsp 
మసాలా ముద్ద: అల్లం వెల్లులి పేస్టు - 1 tsp  ఉల్లిపాయలు - 2 కొబ్బరి - 1 tbsp  దనియాలు - 1 tsp  చింతపండు - నిమ్మకాయంత  ఉప్పు  పసుపు - 1/2 tsp  లవంగాలు - 2 దాల్చిన చెక్క - 2 ముక్కలు 
తయారీ: కాకర కాయలు ఫై బొడిపలు తీసివేసి కడిగి 4 పక్షాలుగా కోసి వుంచుకోవాలి. మసాలా వస్తువులు అన్ని కొద్దిగా నీళ్ళు పోసి మెత్తగా రుబ్బుకోవాలి. బాణలిలో …

BHARWAN TURAI (STUFFED AND MARINATED RIDGE GOURD)

Ingredients:
Ridge gourd - 500 gms
Cheese - 50 gms
Salt to taste
Turmeric - 1/4 tsp
Garlic - 1 tsp (chopped)

For the marinade:
Thick yoghurt - 100 m
Green chilli - 1 tsp (chopped)
Cardamom powder - 1/2 tsp
Cashew nut paste - 50 gms
Fresh cream - 50 gms
White pepper powder - 1/2 tsp
Roasted cumin powder - 1/2 tsp
Roasted coriander powder - 1/2 tsp

For the batter:
Cor flour - 50 gms
Rice flour - 25 gms
Oil for deep frying

Method:

Peel ridge gourd, reserving the pee, and cut into 6 equal pieces Core and discard the seeds.Boil ridge gourd in water with salt and turmeric. Drain and reserve.Combine garlic, cheese and the soft peel trimmings, and fill the deseeded centres of the gourd pieces. Reserve.Combine yoghurt, green chilli paste, cardamom powder, cashew nut paste, cream, pepper, cumin and coriander powder.Make a batter with corn flour, rice flour and little water.Dip the gourd slices in the batter and deep fry for 30 seconds to firm each slice with its filling.Drain on absorbent paper and place in the ma…

VANKAYA PULUSU PACHCHADI

Ingredients:
Large brinjal - 1
Tamarind -  lemon size
Onion - 1 small (chopped)
Green chillies - 4-5 (chopped)
Coriander leaves - 1 tbsp (chopped)
Jaggery -  1 tbsp or as per taste
Salt to taste
Turmeric - 1/4 tsp

For Talimpu:
Oil- 2 tsp
Red chillies - 2 (broken)
Fenugreek seeds - 1/8 tsp
Mustard & cumin seeds - 1/4 tsp
Asafoetida  - a pinch
Curry leaves - few.

Method:

Wash, pat dry and apply little oil to the brinjal. Roast brinjal directly putting it on stove or roast in oven until soft. Remove the outer layer and mash coarsely.Soak the tamarind in water and extract thick juice.In a bowl, add tamarind juice, jaggery powder, salt, turmeric, onions, chillies and coriander leaves. Mix well.Then add mashed brinjal. Mix well.Heat the oil, add all talimpu ingredients; fry them till mustard crackles.Pour this over chutney and close with lid for 5 minutes. After that mix and serve with rice.


వంకాయ పులుసు పచ్చడి 
కావలిసిన వస్తువులు: పెద్ద వంకాయ - 1 చింత పండు - నిమ్మకాయంత  ఉల్లిపాయ - 1 చిన్నది (సన్నగా తరుగుకోవ…

APPLE APPAMS

Ingredients:
Apple - 1
Wheat flour - 1 cup
Sooji - 1 tbsp
Jaggery powder - 1 cup
Coconut - 1 tbsp (grated)
Cashew nuts - 2 tbsp (chopped)
Pepper powder - pinch
Cardamom powder - pinch
Oil

Method:

Boil jaggery in a cup of water till it dissolves. Strain and cool.In a bowl, put wheat flour, sooji. coconut, cashew nuts, pepper and cardamom powder. Mix well.Add jaggery water and make thick batter of coating consistency.Keep aside for four hours for fermentation.Peel and halve the apple vertically. Remove the seeds and make thick slices.Heat the oil, dip each slice in batter and deep fry till crisp all around the edges.Serve hot.

TIRAMASU

Ingredients:
Cream cheese or mascarpone cheese  - 350 gms
Sponge biscuits or chocolate or vanilla sponge cake  strips - 20
Marsala wine or dark rum - 2 tbsp
Sugar - 3 tbsp
Egg yolks - 3
Coffee decoction -  1 cup
Cocoa powder - 3 tbsp

Method:

Beat the egg yolk and sugar over a double boiler.Beat till it is thick and creamy.Beat i the cheese into the egg mixture, with a light hand.Mix the marsala wine or dark rum in the coffee decoction.Take the sponge cake/ biscuits, dip it in coffee decoction.Then arrange on a shallow tray or casserole.Cover it with cheese egg mixture. Repeat the process of placing another layer of dipped sponge cakes topped with mixture.Refrigerate to set for 3-4 hours.Before serving, sprinkle cocoa powder over the entire surface with the help of a sieve.



TOMATO CHUTNEY (BENGALI STYLE)

Ingredients:
Tomatoes- 500 gms
Cinnamon - 1' piece
Cloves -2
cardamoms - 3
Bay leaf - 1
Seedless dates  - 100 gms
Kishmish - 50 gms
Red chilli powder - 2 tsp
Jaggery - 50 gms
Oil - 2 tbsp

Method:

Wash and chop tomatoes.Heat the oi and add bay leaf, cloves, cardamom, cinnamon and allow them to splutter.Add the tomatoes; fry them 3-4 minutes.Add dates and 2 cups of water and cook on medium flame for 5 minutes.Add kishmish, chilli powder and jaggery and continue to cook till the tomatoes are done and soft.Remove and let it cool.

URAD DAL CHUTNEY

Ingredients:
Urad dal - 1 cup
Red chillies - 5-6 or as per taste
Tamarind - 2 tsrips
Salt to taste
Turmeric - 1/4 tsp
Cumin seeds - 1/2 tsp
Garlic cloves - 4
Oil - 1 tsp
Curry leaves -  few

Method:

Dry roast the urad dal till aroma comes then keep aside.Add oi to the same pan, fry red chillies, cumin seeds and curry leaves.Now grind a the ingredients with little water to make chutney.Serve with idli or dosa.

మినప పప్పు పచ్చడి 

కావలిసిన వస్తువులు:
మినపప్పు -1 కప్ 
ఎండు మిర్చి - 5-6 లేదా సరిపడా 
చింత పండు - కొద్దిగా 
ఉప్పు 
పసుపు - 1/4 tsp 
జీల కర్ర - 1/2 tsp 
వెల్లుల్లి రేకలు - 4
కరివేపాకు - కొద్దిగా 
నూనె - 1 tsp 

తయారీ:

మినపప్పు దోరగా వేయించి పక్కన పెట్టుకోవాలి. అదే బాణలిలో నూనె వేసి మిర్చి, జీల కర్ర, కరివేపాకు వేయించాలి. తరువాత అన్ని కలిపి కొద్ది కొద్దిగా నీళ్ళు పోసుకొంటూ మెత్తగా రుబ్బుకోవాలి. ఇది ఇడ్లి దోశ లోకి బాగుంటుంది


SUMMER RASPBERRY PUDDING

Ingredients:
Bread slices - 5 thin large slices
Raspberries - 1 medium size can

Method:

Cut the crusts off the bread, cut into fingers with line bottom and sides of a pudding basin with this.Drain syrup from fruit and put fruit into the basin.Cover with the rest of the bread.Put a layer of greaseproof paper on top and a weight and leave overnight.Turnout and serve syrup from canned raspberries as a sauce.Serve.

SEASONED WHOLE TROUT

Ingredients:
Brook trout - 4 (cleaned)
Melted butter - 75 ml
Lemon juice - 1 tbsp
Paprika - little
Tabasco sauce - few drops
Salt and pepper

Method:

Preheat barbecue at high.It is advisable to use a fish grill.Using scissors, cut off all fins.Sash fish on one side with sharp knife and then baste with melted butter.Sprinkle fish with remaining ingredients and place on hot grill.Cook 6 minutes each side; season when turning.

CHICK PEA SALAD

Ingredients:
Chick peas - 500 gms (soaked overnight and boiled)
Cooked green beans - 250 gms
Marinated cauliflower - 350 gms
Parsley - 1 tbsp (chopped)
Yellow pepper - 1 (diced)
Tarragon - 1 tbsp
Cider vinegar - 50 ml
Sugar - 1/2 tsp
Olive oil- 125 ml
Fresh mint - 1 tsp (chopped)
Salt and pepper to taste
Lemon juice -  few drops
Tabasco sauce to taste

Method:

Pace chick peas, beans, cauliflower, parsley and yellow pepper in large salad bowl.In separate bowl, mix together remaining ingredients, whisking until well incorporated.Pour dressing over salad, toss and serve.

GREEN CHILLIES IN LEMON JUICE

Ingredients:
Green chillies - 50 gms
Lemons juice - 1/2 cup
Turmeric - 1/2 tsp
Salt to taste

Method:

Wash, pat dry and remove the stems.Prick the green chillies with needle.Take one dry glass bowl, put green chillies, salt, turmeric and lemon juice. Mix well and keep aside for one day.Serve as side dish with dal and rice.
నిమ్మ రసంలో పచ్చి మిరపకాయలు 
కావలిసిన వస్తువులు:
పచ్చి మిరపకాయలు - 50 గ్రా
నిమ్మ రసం - 1/2 కప్
పసుపు - 1/2 tsp
ఉప్పు

తయారీ:

పచ్చి మిరపకాయలు కడిగి తొడిమలు తీసి తడి లేకుండా తుడిచి పెట్టుకోవాలి. పిన్నిస్ తో కానీ సూదితో కానీ గాట్లు పెట్టుకోవాలి. పొడిగా ఉన్న జాడిలో  కానీ, గాజు గిన్నిలో పచ్చి మిరపకాయలు, ఉప్పు, పసుపు, నిమ్మ రసం వేసి బాగా కలిపి మూత  పెట్టుకొని ఒక రోజు ఉరనివ్వాలి. ఈ మిరపకాయలు అన్నం, పప్పు కూరతో నంజుకుంటే బాగుంటుంది


PLUM AND GIN SORBET

Ingredients:
Plums-1 kg (halved and stoned)
Castor sugar - 275 gms
Water - 750 ml
Gin  - 2 tbsp
Egg whites - 2

Method:

Put the plums into a saucepan with 100 gms of the castor sugar and 150 ml of the water.Simmer gently until the plums form a pulp.Rub through a sieve using a wooden spoon, to remove the skins.Stir in the gin and allow to cool.Put the remaining water and sugar in a heavy based saucepan. Heat gently until sugar has dissolved.Increase the heat and cook rapidly until the thread stage is reached. Allow to cool.Stir the plum mixture into a freezer container and,stirring occasionally, freeze for about 1 1/2 hours until mushy.Beat the egg whites until they form soft peaks.Fold into the mixture and freeze.Beat the mixture twice, at hourly intervals.Cover, seal and freeze.

RASPBERRY ICE CREAM

Ingredients:
Evaporated milk- 400 gms (chilled overnight)
Fresh or frozen raspberries - 450 gms
Icing sugar - 100 gms (sifted)

Method:

Beat the chilled evaporated milk until it becomes thick and frothy.Liquidize the raspberries to a puree, or if preferred rub them through a sieve using a wooden spoon to remove the pips.Beat the icing sugar into the evaporated milk and stir in the raspberry puree.Pour into a freezer container and freeze.Beat the mixture twice, at hourly intervals.Cover, seal and freeze.

TOMATO SAUCE (BASIC RECIPE)

Ingredients:
Tomato juice - 250 ml
Flour - 25 gms
Fat - 30 ml
Sugar -  little
Salt and pepper to taste

Method:

Heat the fat; as it melts, stir in flour. Let mixture bubble.Remove the pan from the heat. Stir in tomato juice until smooth.Return to low heat. Stir until thick; cook until there is no taste of raw; season with sugar, salt and pepper.


SPANISH RICE

Ingredients:
Cooked rice - 750 gms
Onions - 250 gms (chopped)
Garlic clove - 1
Celery - 125 gms (chopped)
Green pepper - 125 gms (chopped)
Butter - 30 gms
Sugar - 1 tsp
Cloves - 2
Tomatoes - 1 can (800 gms)
Salt and pepper to taste

Method:

Saute the fresh vegetables in the butter; remove the garlic.Add the tomatoes, sugar ad seasonings; bring to a boil and simmer 10 minutes. Remove cloves.Stir in the rice; pour into a greased casserole and bake for 30 minutes at 180 C.

APPLE RASAM

Ingredients:
Cooking apples - 4
Red chilies - 2
Pepper - 1 tsp
Salt to taste
Lime juice - 1 tbsp
Mint leaves - 20
Coriander leaves - few
Ghee - 2 tbsp

Method:

Wash the apples, core and remove pips.Heat the ghee in pressure cooker, add red chilli chillies; fry them.Add apple, chopped coriander and mint leaves and saute for a while.Add 500 m of water, salt and pepper and close the lid.Cook this in low pressure for 15 minutes then remove from flame.Once the lid open, mash the contents; strain and stir in lemon juice.Serve hot in small bowls.

APPLE AND BANANA CHUTNEY

Ingredients:
Cooking apples - 500 gms
Water - 300 ml
Large  onions - 2 (chopped)
Raisins - 200 gms (chopped)
Crystallised ginger - 100 gms
Brown sugar - 350 gms
Large bananas - 3
Salt - 25 gms
Cayenne pepper  -1 tsp
Malt vinegar - 750 ml

Method:

Peel, core and chop the apples and put in a large saucepan with the water.Add the chopped onions, raisins, ginger and sugar.Simmer until soft.Add the chopped bananas, salt, cayenne pepper and vinegar and simmer slowly, uncovered until thick.Stir frequently to prevent the mixture burning.Pour into warmed jars and cover at once.

SUMMER TOMATO JUICE COCKTAIL

Ingredients:
Tomato juice - 250 ml
Tabasco sauce - few drops
Lemon juice -  little
Worcestershire sauce to taste

Method:

Chill tomato juice.Put into a jug with a few drops of tabasco sauce, a little lemon juice and worcestershire sauce, adjusting to taste. Stir well.Pour into small glasses and garnish with fresh mint sprigs.

COCONUT ICE

Ingredients:
Condensed milk - 4 tbsp
Icing sugar - 350 gms (sieved)
Dessicated coconut - 175 gms
Pink colour - one drop

Method:

Mix together the condensed milk and icing sugar.Stir in the coconut (the mixture should be very stiff) and divide into two parts.Tint one half of the mixture pale pink with pink colour.Shape the mixture into two identical bars and press firmly together.Dust a plate or tin with icing sugar and leave the coconut ice on this until firm, then cut into squares. 


CHEESE FRUIT CUP

Ingredients:
Kiwis - 2 (peeled and diced)
Bananas - 2 (peeled and sliced)
Apple - 1 (cored, peeled and sliced)
Yogurt - 4 tbsp
Liqueur of your choice - 2 tbsp
Cream cheese - 250 gms (softened)
Juice of one orange

Method:

Place kiwis and bananas in food processor and puree.Add apple and orange juice; continue bending several seconds.Add yogurt, liqueur and cream cheese; blend well until quite smooth.Spoon into small cup like glasses and refrigerate before serving.

LOBSTER LIZA

Ingredients:
Lobster meat - 500 gms (chopped and cooked)
Shallots - 2 (chopped)
Green pepper - 1 (chopped)
Thick tomato sauce - 300 ml (heated)
Lemon juice - 1 tbsp
Parmesan cheese - 1/2 cup (grated)
Salt and pepper
Toasted white bread
Butter - 2 tbsp

Method:

Heat butter in saucepan. Cook shallots and green pepper 3 minutes over low heat.Mix in lobster meat and tomato sauce; season well and add lemon juice.Cook over low heat 2-3 minutes.Correct seasoning and spoon mixture over toast.Top with cheese and broil 2-3 minutes in oven.


TOMATO AND SPRING ONION RICE

Ingredients:
Cooked rice - 300 gms
Tomato puree - 200 gms
Spring onions - 100 gms (finely chopped)
Lemon juice - 1 tsp
Salt to taste
Black pepper - 1 tsp (ground)
Cumin seeds - 1/2 tsp
Cinnamon - 1" stick
Cloves - 4
Ghee - 3 tbsp

Method:

Heat the ghee in a saucepan. Add the cloves, cinnamon and cumin seeds. Let them splutter.Add the spring onions. Fry them for 4-5 minutes on a medium heat.Stir in the pepper, salt and the tomato puree. Simmer for 2-3 minutesAdd the rice. Toss the mixture well.Switch off the flame. Stir in lemon juice.Serve hot.
  టమాటో ఉల్లికాడల రైస్ 
కావలిసిన వస్తువులు: అన్నం - 300 గ్రా  టమాటో పూరీ - 200 గ్రా  ఉల్లికాడలు - 100 గ్రా (సన్నగా తరిగినది) నిమ్మ రసం - 1 tsp  ఉప్పు  మిరియాల పొడి - 1 tsp  జీలకర్ర - 1/2 tsp  దాల్చిన చెక్క - 1" లవంగాలు - 4 నెయ్యి - 3 tbsp 
తయారీ: బాణలిలో నెయ్యి వేడి చేసి అందులో జీలకర్ర, లవంగాలు, దాల్చిన చెక్క వేసి వేయించాలి. ఉల్లికాడలు వేసి 4-5 ని లు వేయించుకోవాలి. టమాటో గుజ్జు, ఉప్పు, మిరియాల్ పొడి వేసి కొద్దిసేపు ఉడికించాలి. అందులో అన్నం వేసి బాగా కలిపి దించు…

NOODLES ALFREDO

Ingredients:
Cooked broad noodles - 500 gms
Soft butter - 175 ml
Parmesan or strong cheddar cheese - 500 ml (gated)
Warm cream - 125 ml
Salt and pepper to taste

Method:

Thoroughly drain cooked noodles; place in hot casserole with butter; toss gently with fork until noodles are all buttered.Add cheese and toss again; pour in cream and toss again.Season with salt and pepper.

HOW TO MAKE SWEET DOUGH

Ingredients:
Sugar - 10 ml
Warm water - 150 ml
Granular yeast - 20 ml
Milk - 400 ml
Lemon - 1 (rind)
Sugar - 200 ml
Shortening - 175 ml
Salt - 5 gms
Eggs - 2
Flour - 2 kg

Method:

Stir sugar into warm water: sprinkle with yeast and let stand 10 minutes without stirring.Scald lemon rind with milk; strain; cool to lukewarm.Beat together sugar, shortening, salt and eggs and add milk; stir in yeast mixture.Stir in 1/4 of the flour; knead in remaining flour, until dough is elastic.Rotate dough in a large greased bowl to grease top; cover and let rise in a warm place until doubled in bulk; about 45-60 min.Punch down and divide dough into 3; shape each portion into a ball and let rest 10 min.Shape into buns or follow directions for the variations which follow. Let panned dough rise until doubled in bulk before baking.Bake 15-20 min at 200C.

LEMON CHIFFON PIE

Ingredients:
Plain sweet biscuits - 1/2 packet (crushed)
Butter- 100 gms
Cinnamon powder

Filling:
Sugar - 1 cup
Butter - 125 gms
Lemons - 3 (juice and finely grated rind)
Eggs - 3
Whipped cream - 150 ml

For Garnishing:
Whipped cream
Lemon twists

Method:

Make base by combining the biscuits, butter and cinnamon and pressing into a 20cm     greased microwave pie plate. Chill while making the filling.For the filling, heat the sugar, butter, lemon juice and rind in a microwave safe bowl on high powder for 1-2 minutes.Beat the mixture, adding the eggs one at a time, then beat the whole mixture well.Cook on medium power for 4-6 minutes or until mixture thickens, stirring every two minutes. Allow to cool.Fold in the whipped cream and spoon into base. Chill.Decorate with extra whipped cream and lemon twists before serving.

RICE AND BEAN SPROUTS

Ingredients:
Hot cooked rice - 2 cups
Soya sauce - 2 tbsp
Bean sprouts - 1 1/2 cups
Garlic clove - 1 (minced)
Green onions - 2  (minced)
Sesame seeds - 3 tbsps(toasted and crushed)
Salt to taste
Sesame oil - 1 tbsp

Method:

Combine sesame seeds with onions and garlic and saute in the oil for 3 minutes.Add the bean sprouts ad saute until thoroughly hot. (it may be necessary to add a few drops of water to keep ingredients from sticking)Add the hot rice and soy sauce and gently mix, being careful not to mash rice grains.

WATERMELON SORBET

Ingredients:
Watermelon   - 500 gms
Milkmaid - 1/2 tin

Method:

Remove all seeds  from the watermelon and cut into small pieces.Mix in milkmaid and blend in an electric blender.Pour into freezing trays and freeze till set.Cut into cubes and serves frozen.

MIXED FRUIT SALAD

Ingredients:
Apple - 1 (diced)
Pear - 1 (diced)
Strawberries - 6 (coarsely chopped)
Pineapple - 50 gms (diced)
Chaat masala - 2 tsp
Lemon juice - 2 tsp
Salt to taste
Sugar to taste

Method:

Mix all the ingredients together.Serve chilled.



MINT CHUTNEY - 2

Ingredients:
Fresh mint leaves - 100 gms
Large onion - 1
Green chillies - 3
Garlic cloves - 6-8
Salt to taste
Water - little

Method:

Grind all the ingredients together to make chutney.Store in a clean, dry jar for 2-3 days.

PINEAPPLE GOJJU

Ingredients:
Pine apple - 400 gms (chopped)
Oil - 3 tbsp
Turmeric - 1/2 tsp
Asafoetida -  a pinch
Salt to taste
Mustard seeds - 1 tsp
Curry leaves -  few
Water - 250 ml

For the spice mixture:
Fresh coconut - 4 tbsp (grated)
Green chillies - 3
Red chillies - 2
Fennel seeds - 1/2 tsp
Cumin seeds - 1 tsp
Coriander seeds - 2 tsp
Clove - 1
Peppercorns - 2-3
Coriander leaves -  small bunch

Method:

Heat 1 tbsp of oil in a saucepan. Add all the spice mixture ingredients; fry it on a medium heat for 1-2 minutes, stirring frequently.Remove from the heat and grind   to a smooth paste by adding half the water. Keep aside.Heat the remaining oil in a saucepan. Add the mustard seeds and curry leaves. Fry until mustard crackles.Add the asafoetida, turmeric and salt; fry for few seconds.Add the pine apple, the spice mixture and the remaining water. Mix well.Cover and cook in low flame for 8-10 minutes or till tender.

PUMPKIN KUZHAMBU

Ingredients:
Pumpkin - 500 gms
Onions - 250 gms
Tuvar dal - 50 gms
Tomatoes- 250 gms
Curry leaves  - few
Chilli powder - 2 tsp
Salt to taste
Turmeric - 1/2 tsp
Oil - 2 tbsp
Coriander leaves - small bunch

Method:

Peel, remove pith and seeds from the pumpkin and cut into pieces.Boil the pieces in salted water till tender. Keep aside.Pressure cook dal with sufficient water up to 3 whistles or until soft. Mash the dal and keep aside.Finely chop onions.Blanch, peel and puree the tomatoes.Finely chop coriander leaves.Heat oil in frying pan, fry onions brown, then add curry leaves and coriander leaves. Fry a little.Add chilli powder, salt, turmeric and tomato puree; cook for 5 minutes.Add tuvar dal and pumpkin; stir. Add one cup of water and close the lid. Stir occasionally.Cook another 5 minutes.Serve hot with rice.

PEPPER DUCK ROAST

Ingredients:
Duck - 1 kg
Butter - 2 tbsp
Refined vegetable oil -2 tbsp
Large onions -3 (finely sliced)
Tomatoes -4 (finely chopped)
Malt vinegar - 2 tbsp
Ginger paste - 1 1/2 tsp
Garlic paste -1 tsp
Pepper powder - 1 tsp
Salt to taste
Sugar - 1 tsp
Water - 500 ml

Method:

Mix the vinegar, ginger paste, garlic paste, salt and pepper. Pierce the duck with a fork and marinate with this mixture for one hour.Heat the butter and oil together in a saucepan. Add the onions and tomatoes.Fry  on a medium heat for 3-4 minutes. Add the duck, sugar and water. Mix well and simmer for 45 minutes.Serve hot.

MOCHA EXQUISITE

Ingredients:
Cocoa  - 4 tbsp
Coffee - 4 tbsp
Milkmaid - 1 tin
Powdered sugar - 2 tbsp
Unsalted butter - 250 gms
Biscuits - 200 gms
Cream - 1 1/2 cups
Egg- 1
Walnuts- 1/2 cup

Method:

Creamy butter and sugar together till light and fluffy.Beat egg well and mix into butter mixture.Add coffee and cocoa and mix well.Whip cream. Add milkmaid to it and fold into butter mixture.Crush biscuits and walnuts coarsely. Add to the butter mixtureServe frozen, topped with crumbled biscuits and walnuts.


FILLETS IN CREAMY TOMATO SAUCE

Ingredients:
Fish fillets - 500 gms
Dry white wine - 1/2 cup
Butter - 100 gms
Tomato paste - 1 tbsp
Plain flour - 1 tbsp
Cream - 1/2 cup
Freshly ground black pepper
Freshly chopped parsley

Method:

Place fish, wine, butter, tomato paste and pepper in a shallow microwave safe dish.Cook, covered on high powder for 4-5 minutes or until fish is just cooked.Transfer fish to serving dish and cover while making the sauce.Pour cooking liquid from fish  into a microwave safe jug. Stir in flour and cook on high power for 1-2 minutes.Add cream, stir and cook on high powder for one minute.Spoon sauce over fish and serve garnished with parsley.