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.