Wednesday, January 28, 2009

Jamun jam

Ripe jamun: 250gm (about 25nos, washed well)
Sugar: 250gm
Apple: quarter of a fruit cut into half inch pieces
A squeeze of limes
A pinch of finely ground fennel
In a clean stainless steel pan with a thick base, place the jamuns along with the sugar and stir till the jamuns start to soften. Add the pieces of apple. Heat on a medium flame. cover for a few minutes as the juice is released and the sugar acquires a mauve tinge. As the jamuns soften, mash them. within a few minutes, the juice will have been released completely, and the seeds can be removed. Add about half a teaspoon of lime juice. Cover over medium heat till the mixture begins to froth. Add a pinch of finely ground saun (fennel seeds) as the mixture begins to thicken. the jam should have reached a non-runny stage with in 15 minutes. Take the pan off the fire and bottle immediately in clean, sterilized jars. Leave a quarter inch of space at the top of the bottle. Insert two rounds of butter paper into the lid and cover immediately while hot.

Sunday, January 11, 2009

Andhra Chilli Chicken


Chicken 800gms cut into small pieces

Green chillies 100gms coarsely ground in a mixie

Soya sauce 2 tsp

Ajinomoto 1 tsp

Salt 1 tsp

Oil 100ml

Corn flour 5 tsp mixed in ½ cup of water


Heat oil in a pan, add the green chillies. Fry well. Add chicken, soya sauce, ajinamoto, salt and ½ cup of water. Cook till the chicken is done. Add corn starch and cook well. Strain the excess oil and serve hot.

Note: chillies can be reduced according to taste.

Friday, January 02, 2009

Thyme scented flowerets


Thyme: 200gm

Cauliflower: 2 flowers

Broccoli: 2 flowers

Onions: 2

Garlic: 10 cloves

Celery sticks: 1

Olive oil: 50ml

Salt to taste

Crushed peppercorns for seasoning


Cut the cauliflower and broccoli into small flowerets. Soak the flowerets in salt water for 15 minutes. Remove the flowerets and blanch in water by adding salt. Pour olive oil in a pan and sauté chopped onion and garlic. Add the chopped celery stem and add the flowerets to it and sauté with the ingredients. Add the red wine in it and toss well.

Add chopped thyme leaves and toss well. Add salt and peppercorn and check for seasoning. Finish with thyme scented oil to give a gloss and to enhance the thyme flavor.

Thyme scented oil

Dry roast the chopped thyme stems. Heat oil in a pan and pour it on the thyme and store the oil. This can be used to finish any dish and enhance its flavor.

The hindu Wellness March 1 2007

Sautéed Vegetables with nutmeg and tomato


Peppers: 25gm

Zuccuni: 25gm

Broccoli: 25gm

Baby corn: 25gm

Asparagus: 25gm

Roasted nutmeg powder: 50gm

Tomato, chopped: 100gm

Salt to taste

Pepper powder to taste

Dry gin: 25ml

Shallots: 25gm

Chopped garlic: 20gm

Butter/Olive oil: 25ml


Parboil the vegetables with a pinch of salt. In a pan, heat butter/olive oil and add the chopped garlic and shallots. Sauté them well and add the vegetables. Toss the vegetables and add gin. Add chopped tomatoes without seeds and mix them with the vegetables. Check for seasoning by adding salt and pepper. Finish with nutmeg powder and butter.

The hindu Wellness December 27 2007