Tuesday, December 08, 2009

Crispy Veggie Salad


Chinese cabbage shredded -1/2 a cup

Carrot cut into cubes -1/2 a cup

Capsicum (Red, Green and Yellow) cut into thin 1 inch pieces - 1/2 a cup

Boiled sweet corn -1/2 a cup

Tomato deseeded and cut into 1 inch long thin pieces -1/2 a cup

Cucumber cut into cubes 1/2 a cup

Lime Juice 2 table spoons

Edible Olive Oil 1 table spoon

Salt and Pepper powder to taste

Parsley for garnish.



Mix all the vegetables in a large bowl. Add lime juice and olive oil and toss the contents.  Leave the bowl in the refrigerator and just before serving add salt and pepper powder and garnish with chopped parsley. DO not freeze the salad as it may change the taste and texture. 

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Thursday, May 14, 2009

Cucumber tomato frost


Fresh tomato juice: 600ml

Grated cucumber: 100gm

Lime juice: 1 tbsp

Sugar: 1 tsp

Black Salt: ¼ tsp

A pinch of roasted jeera powder

A pinch of black pepper powder

Salt to taste


Blend all the ingredients in a mixer. Strain and serve chilled.

The Hindu Metro plus May 12 2009

Mixed fruit cold drink


Grapes (black) 10-12

Sweet lime (mousambi): 1

Pineapple: ¼

Orange: 1

Sugar: 1 cup

Water: 1 cup

Crushed ice


Mix the sugar with water to from a thick syrup. Keep it aside. Extract the juice from all the fruits. Add it to the sugar syrup. Add lots of ice. Mix well and serve chilled.

The Hindu Metro plus May 12 2009

Water melon cordial


Medium sized watermelon: 1

Cardamom powder: 1 tsp

Juice of 2-3 lemons

Powdered sugar to taste


Cut the watermelons into big pieces. Remove seeds and extract the juice. Take the juice from the lemons. Add it to the watermelon juice. Add sugar to taste. Mix well. Chill it. At the time of serving, add the cardamom powder. Mix well. Serve chilled.

The Hindu Metro plus May 12 2009

Summer delight


Pineapple juice: 3/4 cups

Mango juice: ¼ cup

Lime juice: 2 tsp

Fresh cream: 3 tbsp

Raspberry syrup: 1 tbsp


Chill the juices. Add lime juice, raspberry syrup, fresh cream and ice. Blend in a mixer and serve chilled.

The Hindu Metro plus May 12 2009

Wednesday, May 06, 2009

Chilled Pineapple & Pear Soup


800gms fresh pineapple

400gms pears

5gms green leaf tea

50ml honey

2 whole lemons

4-6 sprigs mint


Peel core and cut pineapple and pears into chunks. Combine the two and puree until smooth in a food processor. Strain through a fine sieve into a bowl. Bring 300ml water to a rolling boil and add the tea leaves. Turn off the flame immediately and allow the brew to rest for 5 minutes. Cool and strain the tea and add to the pineapple and pear puree. Add honey and lemon juice a little at a time till you get the right taste. Chill in the refrigerator. Serve in tall glasses with a sprig of mint and a wedge of pineapple on the rim.


Sunday, May 03, 2009

Herbed Goat cheese Sandwiches


10gms cream cheese

20gms mild goat/teat cheese

5gms minced garlic

4gms minced fresh parsley

2gms minced fresh/dry thyme

4ml low fat milk

2gms salt

2gms freshly ground pepper

120gms (2 slices) whole wheat bread

1 cucumber, unpeeled


To make the spread

Replace the cream cheese, goat cheese, garlic, thyme, parsley, milk, salt and pepper in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed until well mixed. Add an additional teaspoon of milk if the spread is very thick.

To make the sandwiches

Spread each slice of the bread with the goat cheese spread. Slice the cucumber into thin rounds and arrange on the bread. Top with the remaining slice and press lightly. Cut the sandwich into halves, thirds, or triangles.

Tuna Aioli Sandwich


4gms minced ginger

4gms minced garlic

30gms chopped green onions

10gms chili flakes

5ml extra virgin olive oil

80gms tuna

10gms cheddar cheese

1 no tomato sliced

½ no red onion sliced

120gms (2 slices) dense 7 grain bread

20gms romaine lettuce

Ingredients for the Aioli

10gms chopped garlic

10gms chopped basil

10gms mayonnaise

2gms salt

2gms white pepper

10gms Dijon mustard

10ml lemon juice


For the Aioli

In a food processor or blender combine the garlic, basil, low fat mayonnaise, salt, pepper, and Dijon mustard and process till the mixture is emulsified. Add the lemon juice and check the seasoning

For the Sandwiches

Combine the ginger, garlic, green onions, chili flakes, and peanut oil. Add the tuna flakes and toss to coat. Mix this with a little aioli. Place the bread slices on a baking sheet. Place the cheese on one slice. Grill until the cheese is melted and the bread slices are lightly toasted, about 3 minutes. Place ¼ of the tuna on top of the melted cheese. Top with romaine lettuce, tomato, and red onions. Now place the remaining tuna on top. Spread some of the aioli on the second bread slice and place it on top of the tuna filling.

Monday, April 27, 2009

Custard apple Cheese cake


For the base

Ginger nut biscuits 1 packet

Butter, melted 125 gm

For the filling

Cream cheese 250gm

Castor sugar ½ cup

Evaporated milk (cold) 250ml

Gelatin 3 tsp dissolved in ¼ cup of boiling water

Juice of 1 lemon or lime

Large custard apple 1

For garnish

Kiwi fruit ½

Almond flakes: 50gm

Shredded coconut 25 gm


Crush the biscuits finely and mix with the melted butter. Press into a 20cm tart tray and chill for half an hour. Dissolve the gelatin in water. Put custard apple flesh in a blender and blend until smooth. Whip the evaporated milk until thick. Mix all ingredients together. Pour into base and place in fridge to set. After it sets decorate with slices of kiwi fruit and sprinkle shredded coconut and toasted almonds on top.

The Hindu April 9 2009

Almond and Celery Soup


Almonds: 50 gm

Celery: 1 shoot

Carrot: 1

Spring onions: 25gm

Asparagus tips: 5 gm

Garlic: 3 cloves

Coriander root: 5 gm

Red Chilies: 2

Salt to taste

MSG to taste

Chinese cabbage: 5 gm

Pak Choy: 5 gm


Make a stock using celery roots and leaves with the onion and carrot, coriander roots and red chilies. Soak the almonds in hot water for 15 minutes. Remove the skin from the almonds and make them into a paste. After the stock is boiled, strain it and pour it into a pan. Add sliced carrots, asparagus tips, Chinese cabbage and pak Choy and bring the mixture to a boil. Add the seasoning and thicken the soup by adding the almond paste little by little. Again give it a single boil; check for seasoning and serve the soup hot garnished with fried sliced garlic.

The Hindu April 23 2009

Strawberry jam


Strawberries: 1 ½ kg

Sugar: 4 cups

Citric acid 1 tsp


Remove the stalks and wash the strawberries. Put the fruit in a heavy pan and stir till it boils. Mash, add sugar and lemon juice. Stir until sugar is dissolved. Remove the scum. Boil rapidly till it sets when tested. Cool and pour into clean and dry jars. Seal with wax and close the lid tightly.

The Hindu April 16 2009

Homemade Pizza Sauce


Onions (sliced fine) 2 to 3

Garlic (chopped) 12 cloves

Tomatoes (chopped) 4 to 5

Basil, oregano to taste

Salt and pepper to taste

Sugar half tsp or to taste

Olive oil 2 tbsp


Heat a little olive oil in a sauce pan. Sauté the sliced onions and garlic till the onions are translucent. Add the chopped tomatoes, dry herbs, salt and sugar. Add pepper if desired. Bring this mixture to a boil. Simmer for 45 minutes top one hour, stirring occasionally. Your sauce is ready.

The Hindu April 21 2009

Veggie pizza


Flour: 175gm

Skimmed milk: 150ml

Baking powder one fourth heaped tsp

Refined oil 2 tbsp

Salt to taste

Pizza sauce one and a half desserts spoons

Cheese slices – 6

Onions (thinly sliced) 2

Tomatoes (chopped) 1 or 2

Capsicum (chopped) 1

Corn (optional) 2 tbsp

Oregano, basil quarter tsp each

Pepper to taste


Sift the flour, baking powder and salt in a bowl. Make a well in the centre and add the oil and milk. Combine into smooth dough and leave it covered for about 15 minutes. Roll out into a 12 inch round or a 26X16 cm rectangle. Place in a greased baking tray or pizza pan, and bake at 180 degree C for eight minutes. Once the pizza base is ready, spread the pizza sauce over this. Place the cheese slices all over the prepared base. Sprinkle onion slices, chopped tomatoes, capsicum and corn. Season with salt and pepper and add oregano and basil, if you like. Bake for a further 15 to 20 minutes. Slice using a pizza wheel and serve hot.

The Hindu April 21 2009

Sunday, April 26, 2009

Cool and fruity dessert


Peach, sliced: 1

Cantaloupe(muskmelon) pieces: 1 cup

Blueberries: 1/2cup

Lime juice: 1 tbsp

Plain, low fat yogurt: ½ cup

Honey: 1 tbsp


Combine fruit and melon in a bowl. Chill for at least one hour. Blend honey, lime juice and yogurt. Serve chilled fruit in individual dessert cups topped with the yogurt sauce. Garnish with fresh mint leaves if you wish.

The Hindu April 14 2009

Honey Plum Crumble


Butter: 75gm

Plain flour: 150gm

Sugar: 50gm

Porridge oats: 25 gm

Chopped, toasted hazelnuts: 50gm

Plums, halved and stoned" 900gm

Honey: 30-60 ml(2-4tbsp)

Rind of an orange


Pre-heat oven to 200 degrees C/400 degree F/ Gas Mark 6; rub butter into flour until mixture resembles fine breadcrumbs. Stir in sugar, porridge oats and hazelnuts. Place plums in a pan with 150ml water, honey and orange rind. Bring to boil and simmer for 15 minutes, uncovered, then transfer to an oven proof dish and top with crumble mixture. Bake for 35 to 40 minutes until golden.

The Hindu April 14 2009

Almond Saffron and Honey Milk


Milk: 2 cups

Pinch of cardamom powder

Crushed almonds: ½ cup

Honey: 2 tbsp

Saffron, dissolved in 1 tbsp milk: ½ tsp


Bring the milk to boil in a saucepan, add pinch of cardamom powder, and let it simmer for two more minutes. Reduce the heat and add the crushed almonds, honey and saffron, cook further for another minute and remove from heat. Pour into glasses; garnish with saffron strands; serve hot at bedtime.

The Hindu April 14 2009

Khoya and Honey Gajar Halwa


Carrots, peeled, coarsely grated: 250gms

Butter: 1 tbsp

Khoya, grated: ½ cup

Honey: 2 tbsp


Put the grated carrots and butter in a wok/kadai; cook on medium heat, tossing occasionally, until carrots are tender, and the water released by carrots begin to dry up. Add the khoya in a cut-and-fold method and blend gently, till it is completely incorporated into the halwa. Stir a little more till it leaves the sides of the vessel and then stir in the honey; cook for two minutes and remove from heat. Transfer to a serving dish; garnish with raisins, pistachio and almonds/ silver varkh; serve warm or cold.

The Hindu April 14 2009

Honey almond and Paneer Phirni


Almonds: 20gms

Water: ½ cup

Milk: 3 cups

Cottage cheese (paneer) crumbled: 1 cup

Honey: 2 tbsp


Soak the almonds in ½ cup water, microwave on high for 30 seconds and leave them for sometime; skin them and cut into thin slices(slivers) keep aside. Blend the cottage cheese in ½ cup milk into a thick, smooth paste; keep aside. Heat rest of the milk in a heavy bottom saucepan; bring to boil, then add the cottage cheese and milk paste stirring all the time; cook on medium heat until the milk thickens and turns into custard like consistency. Stir in the honey; mix well and remove from heat; transfer to a serving dish, garnish with almonds slivers/silver varkh and serve hot or chill.

The Hindu April 14 2009

Thursday, April 16, 2009

Stir Fried Vegetables with Cashew nut


Mixed vegetables: 900gms(carrots, onion, cabbage, pokchoy, capsicum, bell-peppers, Broccoli, asparagus(optional). Cut vegetables into thin strips, like match-sticks

Refine oil: 60 ml

Garlic: 30gms (sliced)

Fresh ginger: 30gms

Fresh coriander: 50gms

Sesame oil: 15ml(optional)

Light soya sauce: 20ml

Cashew nut: 60gms

Seasoning: As required


Take a frying pan then trickle oil into it. Add oil to the rim of the pan and heat it. Add garlic  and ginger and cook for 3-4 minutes. Add harder vegetables and toss for five minutes till  soft. Add all of these and stir fry over high heat for about 3-4 minutes. Stir in cashew nuts, season with soya sauce, salt, crushed black pepper and sesame oil. Serve hot, add coriander sprigs.

The Times of India

April 7 2009



Pumpkin Nutmeg Soup


Yellow pumpkin: 900gms cut into cubes

Potatoes: 2 peeled, cubed

Onion: 1 Finely chopped

Vegetable stock: 2 lts (Boil, onion, carrot, leek and celery for 20 mins)

Crushed cumin: 5 gms

Grated nutmeg: 5 gms

Fresh thyme: 10gms

Parsley and chives to garnish

Olive oil: 25ml


Heat oil in a casserole or in a sauce pan and sauté the onion for 4 to 5 minutes till it is soft. Add potatoes, pumpkin, cumin, thyme and vegetable stock. Simmer vegetables until cooked. Transfer the cooked vegetable to a food processor and process it until smooth. Add the pureed mixture and reheat the mixture. Add  a little vegetable stock if required. Sprinkle grated nutmeg and mix. Serve hot, garnishing it with chopped parsley and chives.

The Times of India April 7 2009

Thursday, April 09, 2009

Paneer samosas


Plain flour: 1 ½ cup

A pinch of soda bi carb

Hot oil: 2 tbsp

Salt to taste

For the filling

Paneer, grated: 200gm

Capsicum, finely chopped: 2

Onions, finely chopped:2

Red chilli powder: 1 tsp

A pinch of turmeric powder

1 teaspoon garam masala

Salt to taste

Oil for seasoning: 1 tbsp

Oil for frying


Sieve the plain flour, soda bi carb and salt. Rub in hot oil and add water to make stiff dough. Knead well. Keep aside the dough for sometime. Make the filling by heating 1 tbsp oil in a frying pan. Add the onions and capsicums and stir fry for a few minutes. Then add the turmeric powder. Cook for a second and add the grated paneer, red chilli powder, garam masala and salt to taste. Allow the mixture to cool. Make small balls of the dough and roll out thin round puris. Cut the puris into two. Fold each half of the puris into two forming a cone. Seal the edges by applying water. Fill the cone with the paneer filling and seal the edges again. Heat the oil and deep fry the samosas on a low flame. Serve hot with a spicy sauce and pudina chutney.

The Hindu Metroplus March 31 2009.

Vegetable yoghurt delight


Rusk biscuits(readymade)

For the vegetable yogurt layer:

Carrot grated: 2

Cucumber grated: 1

Cabbage grated: 1 cup

Capsicum finely chopped: 1

Fresh thick curds: 1 cup

Fresh cream: 100gm

Coriander finely chopped: 2 tbsp

A pinch of sugar

Salt and pepper to taste


Tie the curd in a muslin cloth and let excess water drain. Hang for about two hours. Mix it with the fresh cream. Chill it. Add a bit of salt to all the vegetables. Keep aside for sometime. Squeeze to let excess water drain. Add it to the above curds mixture. Add sugar, salt, pepper and chopped coriander. Mix well. When required to serve, spread the vegetable yoghurt mixture over the rusk biscuits. Serve immediately.

The Hindu Metroplus March 31 2009.

Peanut channa snack


Roasted peanuts(remove skin) : 3 cups

Bengal gram, deep fried: 2 cups

Onion, finely chopped: 1

Green chillies, finely chopped: 2-3

Corinader leaves, finely chopped: 2 tbsp

Chat masala: 2 tbsp

Salt and red chilli powder to taste

Juice of 2 lemons


Mix the peanuts and fried channa dal. Add salt and red chilli powder. Then add onions and green chillies. Mix well. Add the chat masala and lemon juice. Mix again. Sprinkle coriander leaves and serve immediately.

Note: This snack should be made just before serving or it will get soggy.

The Hindu Metroplus March 31 2009.

Crispy fried vegetables


Capsicum cut into long thin strips: 4

Baby corn cut into long thin strips: 12

Onions sliced into rings and loosen them: 2-3

Carrots, cut into long thin strips: 4

Potatoes, cut into strips: 4

Broccoli, remove floweret's: 1 small

For the batter

Plain flour: 1 ½ cup

Corn flour: 1 cup

Rice flour: 2 tbsp

Coriander leaves, finely chopped : 2tbsp

Baking powder: 1 tsp

Oil: 1 tsps

Sour curds: 2-3 tbsp

Chilli flakes: ½ tsp

Ginger chilli paste: 2 tbsp

Salt and pepper to taste

Oil for frying


Soak all the sliced vegetables in ice cold water. This retains the crispness of the vegetables. Mix all the ingredients for the batter. Add enough water to make a thick smooth batter. Beat well. Keep it aside for about 2 hours. Heat the oil. Dip each strip in the batter and deep fry in hot oil. Similarly dip the broccoli flowerettes and onion rings in the batter and deep fry until crisp. Mix all the fried vegetables in a flat dish and serve hot with a spicy ketchup.

The Hindu Metroplus March 31 2009.

Monday, March 30, 2009

Jackfruit jam


Jackfruit flakes: 1Kg

Clove: 12

Cinnamon: 6(1 inch pieces)

Sugar: one-and-a-half kg

Citric acid: 1 tsp

Water: 6 cups


Deseed the jackfruit and cut it into small pieces. Cook in water just enough to dip the pieces, adding crushed clove and cinnamon. When the water boils, remove the clove and cinnamon pieces from it. Smash the cooked jackfruit or grind in a mixer and sieve. Heat water, sugar and citric acid in a vessel. When it boils add the fruit pulp to it. Stir continuously. When the solution thickens, remove it from fire and pour it into a prepared bottle. Cool the jam in the bottle and then store. To test whether the jam is done, cool the jam on a ladle. When cool, the jam should fall from the tilted ladle in flakes rather than in drops.

The Hindu wellness March 29 2007

Monday, March 23, 2009

Baked chicken

Chicken: 6 - 8 pieces

For seasoning

Pepper:1/2 tsp

Chilli powder: 1 heaped spoon

Mustard: 1 1/2tsp

Lemon juice: 3 tbsp

Sugar: 25gm

Worcestershire sauce: 1 tbsp

Soya Sauce: One-and-a-half tsp

Olive Oil: 1 tbsp

For garnish

Spring onion chopped: 2 tbsp


Marinate chicken with seasoning ingredients. Socre chicken pieces to allow marinade to penetrate and leave it for an hour-and-a-half. Taken a tin foil large enough to wrap the chicken. On a shallow glass bowl, arrange chicken pieces neatly on the foil. Pour the remaining marinade over the chicken. Fold the edges and wrap into a neat package. Bake in a pre-heated oven set at 200 degree Celsius for 25-30 minutes.

The Hindu Metro plus November 18 2008

Nelli Chutney


1/4kg amla, washed, dried, deseeded and cut into pieces

Green chillies: 100gm

Black pepper: 1 tablespoon

Methi seeds: 1 tablespoon

Mustard seeds: 2 tablespoon

Ginger: 2 inch

Lemon juice: 2

Salt: 2 heaped tablespoons


Grind together to a coarse texture. Store in a dry jar. This chutney will keep for over a year though it will gradually turn dark, almost black over time.

The New Indian Express December 19 2004

Thursday, March 12, 2009

Pea-filled potato cakes

Potatoes, boiled and peeled: 450gm

Vegetable oil: 3 tbsp

Salt to taste

For the filling

Vegetable oil: 2 tbsp

Frozen green peas: 80gm

A couple of generous pinches each of coriander, red chilli and cumin powders

Dried mango powder: half tsp

Salt to taste

Fresh coriander, chopped: 2 tbsp


Mash the potatoes, knead lightly for a minute or two till it comes together and divide it into 6 parts. Heat the oil in a small non-stick saucepan. Add the peas, spices and salt, give the pot a stir and splash water and cook until the peas or done, for about 5 minutes. Add the coriander and mash a little. Make the potatoes into balls and make a deep and wide depression for the filling. Place 1 rounded tsp of filling in each and pinch the potato over the top and reshape into balls. Pat to flatten. Heat half the oil in a non-stick frying pan. Cook the cakes over a moderate flame until golden and crisp on both sides.

The Hindu Wellness March 5 2009

Jackfruit Jam


Jackfruit flakes: 1 kg

Cloves: 12

Cinnamon: 6(1 pieces)

Sugar: one-and-a half kg

Citric acid: 1 tsp

Water: 6 cups


Remove the seeds from the jackfruit and cut it into small pieces. Cook them in water just enough to immerse the jackfruit pieces, adding the crushed cloves and cinnamon. When the water boils remove the clove and cinnamon pieces from it. Smash the cooked jackfruit or grind it in a mixer and sieve it. Heat water, sugar and citric acid  in a vessel. When it boils add the fruit pulp into it. Stir continuously. When  the solution thickens, remove it from the fire and pour it into a prepared bottle. Cool the jam in the bottle  and then store it. To test whether the jam is done, cool the jam on a ladle. If  it is cool, the jam should fall from the tilted ladle in flakes rather than in drops.


The Hindu February 26 2009

Wednesday, March 11, 2009

Vegetable lasagna


Chopped onions: 100gm

Chopped garlic: 30gm

Virgin olive oil(a generous amount)

Diced carrots: 100gm

Diced celery root: 100gm

Diced pumpkins: 100gm

Diced brown mushrooms: 100gm

Diced tomatoes: 100gm

Tomato paste: properly roasted

Tomato sauce: 150ml

(season with fresh rosemary, thyme, salt and pepper and slowly simmer for 15 minutes)

Add afterwards

Cubes of zucchini: 50gm

Egg plant: 50gm

Small roses of cauliflower: 50gm

Small roses of broccoli: 50gm

Leek cubes: 50gm

Small cubes fennel: 50gm

All things must be very dry, without any trace of water or oil.

(Use any other seasonal/available vegetables as well to add or to exchange in this section)

Mix all the above

Make a cream cheese sauce with one egg, seasoned with lemon juice, lemon skin, garlic and basil.


Slightly brush olive oil on a baking dish. Layer with uncooked pasta sheets followed by thick layers of vegetable stew and thin layers of cream cheese sauce. Top with thin layer of cream cheese sauce and grated parmesan cheese.

Cover dish with aluminium foil. Bake for 50 minutes at 160 degree C. Bake at 180 degrees C for the last five minutes. Take off aluminium foil and serve.

The Hindu March 3 2009

Moong Chana Dal Cheela


Moong dal: 2 cups

Channa dal 2 cups

Onion peeled and chopped: ½ cup

2/3 cup tomatoes, diced into ¼ in cubes 1tsp ginger, grated

2tbsp cilantro, chopped fine

1-2 green chillies, seeded and cut fine (optional) 1 tsp salt, or to taste

Vegetable oil spray


Wash the dal in running water. Soak for 2-3 hours. Grind to a smooth batter using the water they were soaked in. you can grind the mixture and refrigerate the previous night itself. Stir the remaining ingredients into the batter

Heat a non-stick griddle on the stove. Lightly spray with vegetable oil. Take a ladleful(1/4 cup) of batter, pour and spread gently on the griddle. Cover and cook for 30sec or until bubbles start appearing and the lower side begins to become golden brown. Turn over with a spatula and cook for another 30-40 sec or until cooked through.

Slide onto a plate. Cook the remaining chelas (about 16 total) the same way. Serve with mint chutney accompanied by a glass of milk and a fruit.

The Hindu February 26 2009

Broccoli au gratin


Fresh broccoli: 250gm


Butter: 2 tbsp

White sauce: 3 cups

Salt and pepper to taste

Grated cheese: 3-4 tbsp

Salt and pepper to taste


Steam broccoli florets, and soak in ice cold water. Drain and keep aside. Cut boiled potatoes into cubes. Heat the butter. Stir fry the broccoli and potatoes. Then add the white sauce, salt and pepper. Mix well. Grease a baking dish. Pour the broccoli potato mixture. Cover with grated cheese and bake in a hot oven until the cheese turns golden brown. Serve hot with garlic bread.

The Hindu March 10 2009.