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.

Broccoli Fritters


Fresh broccoli: 500gm

For the batter

Plain flour:1/2cup

Corn flour:1/2cup

Rice flour:1 tbsp

Soda bi carb: A pinch

Baking powder:1/4 tsp

Salt and pepper to taste

Oil for frying


Remove the florets of broccoli. Steam and put them in ice cold water. Drain and keep them aside. Mix the flours, soda bi carb, baking powder, salt and pepper. Add water to get a smooth flowing consistency. Keep the batter aside for two to three hours. Heat the oil. Dip each floret into the batter and deep fry. Serve hot with a spicy sauce.

The Hindu March 10 2009.

Broccoli Cutlets


Finely chopped broccoli: 2 cups

Boiled grated potatoes: 1cup

Onion, finely chopped: 1

Butter: 1 tbsp

Cheese, grated:1/2cup

Bread: 4-6 slices

Chilli flakes:1/2tsp

Salt and pepper to taste

Bread crumbs

Oil for frying

For the batter

Plain flour: 1 cup



Heat the butter. Stir fry the onions until light brown. Add the broccoli and potatoes. Stir well. Allow this mixture to cool. Soak the bread slices in water. Squeeze to drain excess water. Crumble finely and add to the above mixture. Add grated cheese, chilli flakes salt and pepper. Mix well.

Keep aside for sometime, and make cutlets in desired shapes. Prepare the batter by mixing maida with water. Dip the cutlets in the batter and roll over bread crumbs and deep fry in oil and low flame. Serve hot with tomato sauce.

The Hindu March 10 2009.

White sauce


Milk: 3 cups

Plain flour: 3 tbsp

Butter: 3 tbsp


Take a flat, heavy bottomed vessel. Heat the butter. Add the plain flour and stir fry on a low flame. Keep stirring without browning it. Gradually add the milk stirring continuously. The sauce will thicken. It should be of a smooth flowing consistency. Use as required in the above dish

The Hindu March 10 2009.

Monday, March 09, 2009

Fresh Fruit Salad with mace



Juice of half a lemon

Selection of 4 to 6 fruits: apples, pears, oranges, bananas, grapes(green or black) melons and peaches

Mace powder: 3 to 5 gm


Dissolve the sugar in 300 ml of water over gentle heat. Bring the syrup to a boil and continue boiling for five minutes. Cool it, and add lemon juice and mace powder. Quarter, core and slice the apples. Peel and segment the oranges. Slice the bananas. Halve and seed the grapes. Peel and segment the peaches. Scoop orbs out of the lemon with a small scoop(1). Put each fruit into the syrup as it is prepared. Mix all the fruits together and, if possible, leave it to stand for 2-3 hours to allow the flavors to blend. The fruit salad will keep up  to 3 days, but the bananas need to be replaced everyday.


The Hindu Wellness August 14 2008

Friday, March 06, 2009

Grill asparagus with spinach and cheese


Olive oil: quarter cup

Lemon juice:1/8 cup

Fresh asparagus spears:12

Baby spinach: 60gm

Grated Parmesan cheese:1/8cup

Seasoned slivered almonds: 1 tbsp


Preheat a grill (on low heat). Marinate the asparagus with lemon juice and olive oil. Grill asparagus for about four minutes, turning at least once, and brushing with the olive oil mixture. Remove from the grill.

In a large bowl, combine the spinach, Parmesan cheese and slivered almonds. Cut asparagus into bite-size pieces, and add to the salad along with the lemon juice and olive oil. Mix and serve.

The Hindu October 23 2008

Tomato marmalade

Tomatoes: 2 kg

Oranges: 3 nos Oranges

Lemons: 2 nos

Sugar: 1.7kg

Whole cloves: 30gm

Cinnamon sticks: 150gm


Remove the peel from the tomatoes and cut it into small pieces. Cut the oranges and lemons into small quarters. Pour off the juice from the tomatoes. Add sugar. Stir until it is dissolved. Add oranges, lemons, and spices which have been tied loosely in a cheesecloth bag. Place the mixture over high heat and boil rapidly, stirring often. Cook until it is clear and thick (about 50 minutes). Pour into jars and close the jars tightly with their lids. Cook over a hot water bath for a further 10 minutes.

The Hindu Wellness October 16 2008

Wednesday, March 04, 2009

Dragon Chicken

Chicken supreme cut into dices 200gms

Dry red chilli flakes 10gms

Chopped garlic 10gms

Tomato garlic sauce 25gms

Fried cashew nuts 25gms

Salt to taste

Sugar 10gms

Few drops of lime juice

Yellow butter 5 gms


Marinate the chicken with salt little egg and dust in corn flour. Deep fry for five minutes till crisp. In a wok, heat oil, sauté the garlic, add the chilli flakes and the tomato garlic sauce and cook for a minute. Add the rest of the ingredients and mix well. Add the fried chicken and toss well to coat the chicken pieces evenly with the sauce mix. Add the fried cashew and mix. Serve hot.

The Hindu February 8 2009