2 c Sugar
2 c Water
1 teaspoon Vanilla
1/2 teaspoon Lemon juice
1/4 c Butter
1 1/2 c Flour
1 1/2 teaspoon Baking powder
1/2 teaspoon Salt
3 c Black berries and blueberries, mixed
1/3 c MilkStir sugar and water over medium heat until sugar dissolves; add vanilla and lemon juice and set aside. Add milk to dry ingredients; stir. Turn out on floured board; roll into 9×12″ rectangle. Spread with berries; roll up from long side and slice into 12 pieces. Melt 1/2 cup butter in a 9 x 13-inch pan. Place rolls in pan. Pour sugar syrup over rolls and bake one hour at 350 degrees. NOTE: may use apples or peaches but reduce sugar by 1/2 cup.


Fresh Plum Cobbler

Fresh Plum Cobbler

1 cup sugar
1/4 teaspoon salt
1/2 cup butter, cold and cut up
1 1/4 cups flour
1/2 teaspoon cinnamon
1/4 teaspoon baking powder
1 egg, lightly beaten
1 teaspoon almond extract
1 1/2 lbs ripe fresh plums, halved and seeded
1/2 cup whipping cream
1/4 cup sugar
1 egg, lightly beaten
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
2 tablespoons sugar
1/4 teaspoon cinnamon
vanilla ice cream4-8 servings Change size or US/metric
Change to: servings US Metric

1 hour 25 minutes 30 mins prep
1. In medium bowl, combine sugar and salt.
2. Cut in butter til mixture is crumbly.
3. Add flour, cinnamon and baking powder and mix til coarse crumbs.
4. Remove and reserve 1 cup of this mixture.
5. Combine 1 beaten egg and almond extract.
6. Stir into remaining flour mixture to form a soft dough.
7. Pat dough evenly into a 9″ square baking dish.
8. (*Dough may be sticky, flour hands if needed.).
9. Bake at 350º for 10 minutes.
10. Arrange plums over baked mixture.
11. Combine whipping cream, 1/4 cup sugar 1 beaten egg, vanilla and 1/2 teaspoons almond extract, beat well.
12. Pour cream mixture over plums.
13. Sprinkle with reserved crumb mixture.
14. Mix sugar and cinnamon, sprinkle over crumb mixture.
15. Bake at 350º for 45 minutes or until browned and bubbly.
16. Serve warm with ice cream!
17. 8 servings, 4 at our house!



4 c Sliced fresh Strawberries
1 c All purpose Flour
1/2 teaspoon Baking Powder
1 c Sugar
1 Egg, beaten
1/4 c Butter or margarine
Whipped topping, or vanilla ice creamSpread strawberries over bottom of greased 8 or 9″ square baking pan. Stir together flour, baking powder, and sugar in a bowl. Add egg, mix with fork until crumbly. Spread over berries. Dot with small pieces of butter or margarine. Bake at 375 deg F for 45-50 minutes. Serve warm with whipped cream, topping, or ice cream. NOTE: 4 cups frozen unsweetened berry slices may be used instead of fresh.



1 yellow cake mix
1/2 c. melted margarine
3 eggs
1 lg. can pumpkin pie mix (not pumpkin mix)
2/3 c. milk
1/2 c. soft margarine
1/4 c. sugar
1 tsp. cinnamon
3/4 c. nutsRemove 1 cup of dry cake mix and set aside for topping. Mix the rest of the cake mix, 1/2 cup melted margarine and 1 egg. Spread into greased 9×13 inch pan. Mix together pumpkin pie mix, 2 eggs and milk. Pour over crust. Mix together 1 cup of dry cake mix, 1/2 cup soft margarine, sugar, cinnamon and nuts. Sprinkle on top of filling. Bake at 375 degrees for 50 minutes. Serve with whipped.



1 cup sugar
1 cup self-rising flour
1 cup milk
1 can fruit cocktail
2 tsp. vanilla flavoring
1 tsp. cinnamon (or to taste)Mix flour, sugar, milk, vanilla and cinnamon with a whisk util well blended. Drain fruit cocktail and pour into a 9×9 inch baking dish or round casserole.
Pour flour mixture over top and spread evenly with spoon.

Bake at 350F for approximately 30 minutes or until golden brown.


Miso soup -Japanese Recipe

Ingredients: (for 4 servings)

7 g dried kelp (Hoshi wakame), 1/2 block tofu, 4 cups dashi (niboshi dashi), 80-90 g miso.

How to make:

  1. Soak kelp (wakame) in warm water, remove hard stems and rinse with water, strain with net and cut into bite size pieces.
  2. Heat dashi without bringing it to a boil.
  3. Smash miso through a net ladel (misokoshi) into dashi, when it is about to boil remove foam rising on the top.
  4. Add wakame.
  5. Place tofu on palm, cut lengthwise and then into 1/8 th pieces. Slide into soup.
  6. when tofu floats to the top turn off heat.Soak kelp in warm water.

    Smash miso through a net ladel (misokoshi) into dashi.

    Slide tofu into soup.

    when tofu floats to the top turn off heat.


Kansai style Okonomiyaki -Japanese Recipe

Ingredients: (for 1 serving)

50-60 g flour, 1 egg, 1 cup dashi, 1-2 Tablespoons grated yamaimo (mountain potato), 70 g cabbage.
As desired: mirin, salt, 20-30 g thinly sliced pork, 1/2 squid, 10-20 small shrimp, cleaned and shelled, 2-3 whole oyster, oil.



  1. In a bowl mix egg add yamaimo.
    (Powdered yamaimo can be used)
  2. Add salt, a little mirin, then flour. Mirin removes the powdery taste.
    note: Okonomiyaki mix can also be used. Just add egg and water.

Filling; Add any combination of ingredients to cabbage.

  1. Dice cabbage to 1-1.5 mm pieces
  2. Cut pork into 3 cm. pieces. Remove skin of squid. Cut into small pieces.
  3. Wash shrimp and drain.

How to make:

  1. Add cabbage and filling to batter.
  2. Pre-heat hot plate or fry pan. Cover surface completely with oil.
  3. Pour batter into a circle about 20 cm in diameter.
  4. Cook for about 5 minutes or until golden brown. Turn over with a spatula .
  5. Cook for about 5 min until completely cooked.
    Be careful not to overcook or burn. Do not press down on it.
  6. Before eating one or a combination of the following sauces:
    Mayonaisse, tonkatsu or okonomiyaki sauce, Japanese mustard (wagarashi). Catsup or any strong flavored sauce will do.
  7. Dice cabbage to 1-1.5 mm pieces, cut pork into 3 cm. pieces. Remove skin of squid. Cut into small pieces. Add cabbage and filling to batter Pour batter into a circle about 20 cm in diamete Cook for about 5 minutes or until golden brown. Turn over with a spatula .


Tonkotsu Ramen ( A Japanese Daily Recipe )

Ingredients: (for 4 servings)

1.5 liters tonkotsu soup (1 kg pork bone, 2 liters water, 5-6 cloves of garlic, 1 onion), 4 packs chinese noodles, yakibuta (600 g pork rib, 1 cup soy sauce, 1/3 cup mirin, worstershire sauce, ginger), 200 g bean sprouts, 1 green onion.


Tonkotsu soup

  1. Cut tonkotsu into large pieces.
  2. In a deep large pot, bring water to a boil. Add tonkotsu. To prevent meat from overpowering the flavor, make sure water is boiling before putting in meat.
  3. Add whole: peeled onion and garlic cloves.
  4. Remove Aku (foam) regularly, boil for 3 hours.
  5. Filter through kitchen croth (or paper towel) placed on strainer.

Yakibuta (Nibuta)

  1. Cut pork rib or any meat with fat into 4-5 cm pieces.
  2. Put tonkotsu soup back into the pot and bring to a boil. Add meat and boil for 1 hour. Remove foam on top often.
  3. When meat is tender, turn off heat and remove meat.
  4. In a different pot, add together soy sauce, mirin, ginger slices and a few drops of worstershire sauce.
    Add meat to this.
  5. Turn meat over. Boil for 20 minutes. Allow flavor to seep in.
  6. Cut meat into 7-8 mm thickness. Save remainer liquid for soup stock.


  1. Wash bean sprouts and boil for1 minute. Do not over-cook. Drain.
  2. Slice green onions thinly.

How to make:

  1. Loosen Ramen noodles before adding to a large pot of boiling water. Cook 1-2 minutes to desired firmness.
  2. In Chinese noodle bowls, put in 1-2 Tablespoons of soup stock.
  3. Drain noodles. Place in bowls immediately.
  4. Fill bowls 70-80% full with tonkotsu soup.
  5. Garnish bean sprouts in the shape of a hill. Add green onions, then pieces of yakibuta
  6. Add pepper to taste.

Hint: While cooking the meat make sure to add soup stock. Don’t let all the soup boil away.

In a deep large pot, bring water to a boil. Add tonkotsu. Cut baraniku or any meat with fat into 4-5 cm pieces. Wash bean sprouts and boil for1 minute. Slice green onions thinly. In Chinese noodlle bowls, put in 1-2 Tablespoons of soup stock.

In a large pot of boiling water. Cook noodles 1-2 minutes to desired firmness. Drain noodles. Place in bowls immediately. Fill bowls 70-80% full with tonkotsu soup. Garnish bean sprouts in the shape of a hill. Add green onions, then pieces of yakibuta


Spinach with sesame paste ( A Japanese Daily Recipe )

Ingriedents: (for 4 servings)

1 bunch of spinach, 4 Tablespoons sesame paste (neri-goma), 1/2 teaspoon sugar, 1 Tablespoons soy-sauce, a little sake.

How to make:

  1. Wash spinach in a bowl of water and rinse. if the stem is thick cut an X through the bottom
  2. In a lot of boilng water add a pinch of salt, boil spinach standing up, push down as roots soften, boil for 1 min.
  3. Strain, wash with cold water soon.
  4. Squeeze excess water by lightly wringing with the all stems together, cut into 3-cm length pieces.
  5. Grind sesame seeds. (or use pre-ground)
  6. Mix sugar and soy-sauce with ground sesame, add a little sake.
  7. Mix together with spinach

Cut spinach into 3-cm length pieces Grind sesame seeds Mix sugar and soy-sauce with ground sesame. Mix together with spinach


Umezousui (poridge) ( A Japanese Daily Rwcipe )

Ingriedents: (for 2 servings)

1 cup of rice, 2 large umebosh, 2 oba (beefsteak leaves), 360 cc of dashi, a little salt, 2 small umeboshi.

How to make:

  1. Only use cooled rice. Rinse slightly in strainer.
  2. Remove pit of large umeboshi and mince.
  3. Cut beefsteak leaves into thin strips.
  4. Mix umebosh into dashi, bring to a boil.
  5. Mix rice together and bring to a boil,add salt to taste.
  6. Serve in bowls add beefsteak leaves in tenmori style, on top add small umeboshi.


Zoni (Kansai “sumashi” style) ( Japanese Dish )-'Japanese Recipe'

Ingredients: (for 4 servings)
4 pieces of cut mochi, 100 g chicken leg meat, 1/4 bunch komatsuna, 3-4 cm carrots, 3 cups of dashi (ichiban dashi), 1/2 teaspoon salt, 1 teaspoon usukuchi (light flavored) soy sauce, yuzu (citron).
How to make:
Mix and heat up dashi, salt and soy sauce.
Wash komatsuna, boil stems down, cut into 3 cm pieces.
Divide meat into 4 pieces.
Lightly peel carrots. In intervals cut 5 triangular pieces out of the carrot lengthwise. Slice into 7-8 mm flower-shaped pieces.
Grill mochi on broiler net until toasted and inside is puffy.
Gently pour dashi over mochi, meat, and komatsuna and carrots. Garnish with yuzu peel.


LAMINGTONS-'Australian Recipes'


Lamingtons, the staple of all good fetes (school or church fairs)
are said to be named after Lord Lamington, Governor of Queensland from 1895 - 1901

The cake is easier to handle if it is a little stale; day old cake is ideal. Sponge or butter cake can be used. Lamingtons can be filled with jam and cream, if desired.


6 eggs
2/3 cup castor sugar
1/3 cup cornflour
1/2 cup plain flour
1/3 cup self-raising flour
2 cups (180g) coconut, approximately

4 cups (500g) icing sugar
1/2 cup cocoa
15g butter, melted
2/3 cup milk

Grease 23cm square slab pan. Beat eggs in medium bowl with electric mixer about 10minutes, or until thick and creamy. Gradually beat in sugar, dissolving between additions. Fold in triple-sifted flours. Spread mixture in prepared pan. Bake in moderate oven about 30 minutes. Turn onto wire rack to cool.
Cut cake into 16 squares, dip squares into icing, drain off excess icing, toss squares in coconut. Place lamingtons on wire rack to set.
Icing: Sift icing sugar and cocoa into heatproof bowl, stir in butter and milk. Stir over pan of simmering water until icing is of coating consistency.


Asparagus with Curry Hollandaise-'Australian Recipes'

Asparagus with Curry Hollandaise

2 bunches asparagus
1/4 cup water
15 grams butter
1 tablespoon plain flour
1 teaspoon curry powder
2 tablespoons lemon juice
1 teaspoon french mustard
300 ml carton thickened cream
30 grams butter, extra
Place asparagus in shallow dish with water, cover, microwave on HIGH for 5 minutes. Leave covered to keep hot while making the sauce.

Place 15 grams butter in bowl, microwave on HIGH for 30 seconds until melted. Stir in flour, curry powder, lemon juice and mustard, then cream. Microwave on HIGH 5 minutes. Beat well with a wire whisk until smooth. Gradually beat in the extra 30 grams of butter. Serve immediately with the asparagus. Re-heat asparagus for 1 minute on HIGH if it has cooled too much.


Colombian Avocado Vichyssoise

Colombian Avocado Vichyssoise


Colombian Avocado Vichyssoise (Sopa De Aguacate Y Papas)

3 leeks — white part only, sliced thinly
2 Medium potatoes — peeled and sliced
3 Cups vegetable or chicken stock
1 Cup heavy cream
salt and pepper to taste
2 avocados — mashed
chopped chives or chopped cilantro

Heat stock in a medium saucepan and add leeks and potatoes. Bring to a boil, then reduce heat and simmer until tender, about 20 minutes. Puree in blender, then return to the saucepan and stir in the heavy cream. Puree avocado in blender. If serving hot, stir in the avocado just as you’re ready to serve, as heat embitters the avocado. If serving cold, allow the stock to cool, then stir
in avocado puree and refrigerate. Serve both with minced chives or cilantro.

Incredibly rich and delicate as a first couse–either hot or cold–ideally
before a fish course. Serve to 6 people.




1 cup margarine 1 teaspoon baking powder
1 ½ cups sugar 1 spoonful vanilla essence
6 eggs 2 spoonful wine
1 ½ cups flour 4 spoonful milk


Beat the margarine and the sugar until form a cream. Add the eggs one by one, beating very well. Add the rest of the ingredients and beat again. Spread the mixture in three greased and floured molds and bake in the preheated oven to 350° during 25 minutes. Join the cakes with fruit marmalade and sprinkle with sugar.


Moqueca de Palmito

Moqueca de Palmito
2 lbs. of hearts of palm, fresh or canned, cut in 2-inch slices
1 large onion, chopped
3 cloves garlic, minced
3 large tomatoes, diced
1 green pepper, diced
1 red pepper, diced
3 cups coconut milk
2 Tbsp of dendê (palm) oil
1 bunch cilantro
2 Tbsp of green onions, chopped
2 Tbsp of parsley, chopped
salt and pepper to taste
Sauté garlic, onion, tomatoes, peppers, green onions, parsley and cilantro in palm oil for about two minutes; add hearts of palm and coconut milk. Cook for about 15 minutes in low heat until hearts of palm are cooked


Feijoada, the National Dish of Brazil

4 1/4 lbs black beans
1 1/4 lbs dried beef
1 lb salt cured pork
1 lb bacon
1 lb smoked sausage
6 pieces dried sausage
1 piece smoked beef tongue
2 pigs ears
2 pigs tail (or equal amount of ox tail)
2 pigs trotters
1 large chopped onion
1 medium chopped onlion
1 tablespoon olive oil
6 cloves garlic
3 bay leaves
hot peppers
rice, manioc, couscous or fried, shredded kale

Place beans and salted meats in SEPARATE bowls. Cover each with water. Keep covered with water for 24 hours; but change water every 6 hours.

Put ALL ingredients into a very large cooking pan and cover with water. Add ½ orange, 3 bay leaves, 1 medium chopped onion and pepper.

Cook everything over a low heat and gradually withdraw the meats as they are cooked to prevent them from becoming too soft.

In a separate pan heat a tablespoon of soybean oil and fry the 6 cloves of garlic and the large chopped onion. Pour into the beans and mix well.

Temporarily remove a cup of the beans and crush with a wooden spoon to thicken the sauce.

Serve with white rice, manioc (in the US you may want to substitute couscous) or fried, shredded kale along with oranges and hot peppers.


Grandma Chiquinha’s Orange Cake-'Brazilian Recipe'

Grandma Chiquinha’s Orange Cake
4 eggs, separated
2 cups (500 mL) granulated sugar
2 cups (500 mL) all purpose flour
1 tbsp baking powder
2 cups (500 mL) orange juice (preferably fresh squeezed)
Preheat oven to 350° F (180° C). Grease and flour a 13 X 9-inch (3.5 L) metal cake pan.
In bowl and using an electric mixer, beat egg whites until stiff.
In a separate large bowl, beat egg yolks with sugar. In another bowl, sift together flour and baking powder; add to yolk mixture alternately with 1 cup (250 mL) orange juice, making three additions of dry and two of wet. Fold in egg whites. Pour into prepared cake pan.
Bake for 30 minutes or until toothpick inserted in centre comes out clean.
After removing cake from the oven, use a fork to pierce holes on top of the cake and pour remaining orange juice on top. Cool cake in pan on wire rack. Cut into squares to serve.


Quindão de Yayá-'Brazilian Recipe'

Quindão de Yayá
9 egg yolks
3 whole eggs
1 lb sugar
2 Tbsp butter, melted
1 medium size coconut, grated (you should get 2 1/2 cups) or 1 bag grated unsweetened coconut
1/2 cup raisins
1 Tbsp butter to coat mold
Heat 1/2 gallon of water on top of stove and preheat oven to 350° F. Using a whisk beat the whole eggs lightly. Add the yolks, beating until the mixture is homogeneous. Add the sugar, the coconut and mix everything very well. Add melted butter and mix. Coat a mold with butter and sprinkle with sugar. Shake to remove excess. Place the raisins around the bottom of the mold very carefully and pour in the mixture slowly.


Aubby Gobby Nana Muffins

IngredientsMakes 1 dozen.
4-5 Over-ripe mashed bananas2 tablespoons of sweetened condensed milk1/4 cup (50g) brown sugar2 teaspoons of baking powder2 cups (200 g) flour
Combine all and put heaping spoonfuls into muffin tins.
Bake at 350 F (200 C) for 10-15 minutes, until muffins begin to brown on top.Serve warm with butter.


Fish Pie

Serves 4 - 62 tablespoons butter
1 small onion, chopped
1/2 teaspoon curry powder
2 tablespoons flour
2 cans smoked fish or approx. 3 cups of your own
3/4 cup (180 ml) milk
Black pepper
2 sheets pre-rolled flaky pastry
1 egg yolk

Melt butter in a saucepan. Add onion and cook until clear.

Stir in curry powder. Cook for 30 seconds.

Stir in flour and cook until frothy. Gradually add milk, stirring constantly until mixture boils and thickens. Remove from heat.

Add fish and pepper to taste. Stir and set aside until cool.

Place one sheet of pastry in a pie tin. Spread fish mixture over pastry and then dampen edges of pastry with a little water. Carefully top with the second sheet of pastry and crimp the edges together in your favorite design.

Lightly beat egg yolk and brush top surface of pie.

Bake at 425 F (220 C) for approximately 20 minutes or until crust is golden.


New Zealand Scones

2 cups (200 g) flour
4 tablespoons of baking powder
1/4 teaspoon salt
1 cup (100 g) grated cheese
about 1/4 cup (50 ml) of milk

1. Sift the dry ingredients together, add 3/4 cup cheese. Add milk and mix into soft dough.

2. Roll or patg dough into scones and place 1" (2,5 cm) apart on a baking sheet. Sprinkle the remaining cheese on top.

3. Bake at 350 F (220 C) and bake until golden.


Mutton Stew Recipe


Goat meat or lamb - 2 lbs
Whole black pepper - 10 nos
Potatoes(diced) - 2 nos
Red onions(Kunjulli) - 2 nos
Green chillies - 3 nos
Garlic pods - 4 nos
Cloves(Grambu) - 12 nos
Fennel seeds
(Perinjeerakam) - 1/2 tsp
Cinnamom(Karugapatta) - 1" stick
Cardamom(Elakka) - 4 nos
Veg oil - 4 tbsp
Curry leaves - As reqd
Lemon juice - As reqd
Vinegar - 1 tbsp
Coconut milk(thick) - 1 cup

Preparation Method

1)Soak the meat in lemon juice for half an hour.

2)Wash the meat and half cook in a pot with just enough water, a tbsp of
vinegar, 1/4 tsp of ground black pepper and curry leaves.

3)Heat oil in a pan and stir fry the onions, curry leaves, garlic and green
chillies(seeds removed) for 5 minutes until the ingredients look translucent.

4)Crush the rest of the spices and add them into the pan. Continue to stir fry.

5)Add the half cooked meat(but not the gravy).

6)Add potatoes and enough water to cook the potatoes..

7)Cook until the potatoes and the half cooked meat is done.

8)Add the meat gravy.

9)Adjust vinegar and salt to your taste.

10)Add one full cup of thick coconut milk. Do not allow the contents to boil
once the coconut milk has been added.


Mutton Liver Fry Recipe


Liver - 500 gm
(cut into small pieces)
Turmeric - 1 small piece
Dry chillies(Kollamulaku) - 10 nos
Coriander - 2 1/2 tbsp
Pepper - 1 tsp
Cumin seeds (jeerakam) - 1 pinch
Red onions(Kunjulli) - 1/2 cup
Garlic(sliced) - 3/4 tsp
Ginger(sliced0 - 1 tsp
Cinnamom(Karugapatta) - 2 sticks
Cloves(grambu) - 8 nos
Curry leaf - 1 stem
Vinegar - As reqd
Salt - As reqd
Coconut oil - 3 tbsp
Ghee - 1 tbsp

Preparation Method

1)Powder turmeric and then crush all the ingredients except garlic and mix with liver.

2)Add required water, garlic and curry leaves.

3)Add vinegar and salt and cook till dry.

4)Heat coconut oil and ghee and fry the small onions.

5)Add the cooked liver and fry till dry.

6)Crushed pepper can be added while tempering.


Mutton Pepper Fry Recipe


Mutton - 1/2 kg
Onion - 2 nos
Tomato - 2 nos
Cardamom(Elakka) - 2 nos
Cinnamon(Karugapatta) - 2 sticks
Cloves(Grambu) - 2 nos
Fennel seeds(Perinjeerakam) - 1/4 tsp
Ginger - A small piece
Garlic pods - 6 nos
Chilly powder - 2 tsp
Coriander powder - 2 tsp
Oil - 1/4 cup
Curry leaves - A few
Peppercorns(Kurumulaku) - 2 tsp
Fenugreek seeds(Uluva) - 1 tsp
Salt - As reqd
Coriander leaves for garnishing

Preparation Method

1)Grind together tomato, spices and the powders. Keep it aside.

2)Crush the peppercorns and keep it aside too.

3)Clean and cut mutton into medium pieces.

4)Marinate it with the ground masala for 1 hr.

5)Heat oil in a pan or a kadai.

6)Add fenugreek seeds and curry leaves.

7)Add onion and fry, till golden brown.

8)Add the marinated mutton.

9)Add enough hot water and salt.

10)Cook for 20 - 30 mins.

11)Add crushed pepper.

12)Garnish with coriander leaves.


Mutton Korma Recipe


Meat - ½ kg
Turnip - 250 gm
Tomato - 150 gm
Onions - 150 gm
Garlic pods - 1 no
Ginger - 50 gm
Green chilly - 3 nos
Coconut(grated) - ½ cup
Tamarind(Puli) pulp - 1 tsp
Mint leaves(Pudhina) - ½ bunch
Red chilly powder - 2 tsp
Turmeric powder - ½ tsp
Coriander powder - 3 tsp
Oil - 1 tbsp
Salt - As reqd
Preparation Method

1)In a pressure pan, add oil and sauté mint leaves.

2)Add the chopped onions, tomato, ginger, garlic, green chilly, turmeric power, red chilly powder, and coriander powder.

3)Add meat pieces and turnip with half the salt.

4)Add water and close the lid. Allow it to cook for 3 whistles.

5)Leave it for 10 minutes and release the pressure.

6)Mix the grated coconut and a teaspoon of tamarind pulp.

7)Add the remaining salt.

:- Serve hot with roti, rice or dosas.


Malabar Mutton Biriyani Recipe


Basmati rice - 1/2 kg
Mutton - 1/2 kg
(cleaned and cut into big pieces)
Onion - 1/4 kg
(finely sliced)
Tomato - 100 gm
(finely sliced)
Green chillies - 10 nos
Ginger - 10 gm
Garlic pods - 8 nos
Pepper powder - 1 tsp
Turmeric powder - 1 tsp
Cashewnuts - 10 gm
Cinnamon(Karugapatta) - 4 sticks
Cloves(Grambu) - 4 nos
Cardamom(Elakka) - 4 nos
Curd - 1 tbsp
Fennel(Perinjeerakam) - 1/2 tsp
Mint leaves(Pudhina) - 1/2 bunch
Coriander leaves - 1/2 bunch
Ghee - 1/4 cup
Oil - 1/4 cup
Salt - As reqd

Preparation Method

1)Grind together ginger, garlic and green chillies into a coarse paste.

2)Clean and soak rice for 30 mins. Keep aside.

3)Heat oil in a heavy bottom pan or a kadai.

4)Add 1/2 of the sliced onions and fry, till golden brown. Keep aside.

5)Heat up the remaining oil.

6)Season fennel.

7)Add rest of the sliced onions and cashews and fry, till it becomes soft.

8)Add tomatoes, ground paste, turmeric powder, pepper powder, curd, mint and coriander leaves and saute, till the oil starts to separate.

9)Add mutton and cook, till the mutton is 3/4th cooked.

10)Add salt.

11)Cook the rice along with all spices and salt, till it is 3/4th done.

12)Grease a vessel with little ghee.

13)Spread 1/2 of the mutton masala and place 1/2 of rice over it.

14)Pour 2 tbspn of ghee on top of it and sprinkle some roasted onion.

15)Spread the remaining masala and top it with rice followed by ghee and fried onion.

16)Close it with a air tight lid and put it in dum for 10 - 15 mins.

:- We can put it in oven after layering it in a pyrex or oven safe bowl. Pre heat the oven for 200 degree and keep it for 10 mins.
:- If using microwave, layer it in a microwave safe container and keep the power in defrost mode and set 10 mins.


Easy Mutton Biryani Recipe


Mutton - 1 kg
Basmati rice - 1 kg
Ginger(paste) - 3 tsp
Garlic(paste) - 3 tsp
Curd - 1/2 cup
Saffron powder - 1/2 tsp
Coriander leaves and mint leaves(finely chopped) - 1 1/2 cups
Green chillies - 6 nos
Oil - 3 tbsp
Garam masala powder - 3 tbsp
Bay leaves(Karuga/Vazhana ela) - 2 nos
Cardamom(Elakka) - 3 nos
Cloves(Grambu) - 4 nos
Cinnamon(Karugapatta) - 3 pieces
Onion - 4 - 5 nos
(thinly sliced)
Sai jeera - 1 tsp (optional)
Ghee - 1 tsp
Colour - 2 pinch
Salt - As reqd

Preparation Method

1)Wash the meat pieces very well.

2)Squeeze out all the water very well.

3)Mix together 1½ tsp of ginger and garlic paste each, 1/2 cup curd, salt, yellow powder, 1/2 cup of coriander and mint leaves and green chillies without removing the top stalk.

4)Mix thoroughly well the above mixture with the mutton.

5)Keep in the refrigerator over night or for at least 2 – 3 hrs.

6)Heat oil in a vessel.

7)Add sai jeera.

8)Add onion and saute, till they turn brown.

9)Add ½ spoon of ginger and garlic paste each and fry well.

10)Add garam masala powder and fry well.

11)Add ½ cup of mint and coriander leaves and fry well.

12)Add the marinated mutton and stir well.

13)Add salt.

14)Cover and cook on a low fire, till the mutton is cooked. Stir occasionally.

15)When the mutton is being cooked, heat up another big vessel.

16)Add water, bay leaves, cardamom, cinnamon sticks and cloves and allow it to boil.

17)Add rice, salt and another ½ cup of mint and coriander leaves.

18)Cook, till half done and strain the rice.

:- Remember not to overcook the rice.
:- Use a big vessel so that the rice does not stick with one other.
:- Cook, till half done as the rice will get cooked in steam later.

19)Once the mutton is cooked, there should not be more water in the mutton. If there is more water, then keep the flame high and open the lid and stir.

:- In short, there should be thick gravy with the mutton.

20)Add the cooked rice into the mutton gravy.

21)Add 2 tsp of ghee/oil on the rice (optional).

22)Mix together 2 spoons of water and red/yellow colour and pour this liquid in the center of the rice.

23)Cover and keep on low fire for 15 mins.

24)Open and check whether steam is coming out. If yes, cover it again.

25)Open it and before serving, mix half quantity very well so that each rice is coated with the mutton masala.


Fried Prawns-Recipes

250 gm prawns-cleaned
1 tsp salt
1 tbsp lemon juice
a plastic bag with 2 tbsp flour, ¼ tsp salt and dash of black pepper
2 tbsp flour
¼ tsp salt or to taste
1 egg
powdered bread crumbs to coat
oil for deep frying

Marinate the prawns in 1 tsp salt and a tbsp of lemon and leave for about 15 minutes and then wash.

Wipe prawns dry and put them into the bag. Shake to coat prawns well with flour.

Remove from bag and dust off the excess flour.

Dip prawns in egg mixture and then coat with crumbs.

Heat the oil and drop prawns in one at a time — as many as come in comfortably without touching each other. Turn over and lower heat and let fry to a golden brown. Transfer on to an absorbent paper. Increase the heat a few seconds before adding the new lot.

Serve with Tartare Sauce or Chilli Sauce.


Kane Rava Fry-Recipes


For the chilli paste
100 gm red chilli
2 tsp ginger garlic paste
1 tsp salt
2 tbsp lime juice
1 egg
1 tbsp corn flour

For the main preparation
2 lady fish
red chilli paste
a plate of semolina
refined oil


For the chilli paste, boil red chillies in water. Strain the chillies and grind them to a thick paste. Now add gingers garlic paste, salt, lime juice, egg, and corn flour. Chilli paste is ready.

For the main preparation, clean the fish. Apply red chilli paste on the inside and the outside of the fish.

Keep the fish aside for marination for about half an hour. Then cote the marinated fish with semolina and deep fry till done. Kane Rava Fry is ready to eat. Serve hot.


Kanava Thoran (Kerala Squid Chilli Fry)-Recipes

1/2 kg kanava (squid)
1 onion
2 green chillies
1 tsp chilli powder
1 tsp coriander powder
1/2 tsp fenugreek powder
1/2 tsp turmeric powder
2 red dried chillies
mustard seeds- a pinch
1/2 sprig curry leaves
1 cup coconut

Cut kanava into very small pieces. Slice Onion and green chillies.

In a pan pour water and add kanava, onion and green chillies. Add salt to taste and let it cook.

In a grinder add coconut, chilli powder, coriander powder, turmeric and fenugreek powder and grind once (don’t make it a paste).

Add this mixture to cooked kanava.

In another pan pour oil and when its hot add mustard, red dried chillies and curry leaves. Add cooked kanava mixture into it and mix it for sometime.

Garnish thoran with curry leaves.



Yield: 4 Servings

1 1/2 lb White fish fillets (sole,
-whiting, cod, monkfish)
Salt to taste
1 ts Ground cumin
Vegetable oil for
1/2 ts Ground coriander
3 Garlic cloves, crushed
1 ts Ground anise seeds
1/2 ts Chile powder
1 tb Lemon juice
Lettuce leaves
Sliced radishes

Remove any skin and bones from fish, rinse and pat dry with paper
towels. Cut into large chunks.

Mix together cumin, coriander, ground anise, chile powder, garlic,
lemon juice and salt, blending to a smooth paste. Spread over fish,
cover and refrigerate
1 hour.

Half-fill a deep pan or deep-fryer with oil and heat to 350 F. (175C)
or until a 1-inch bread cube browns in 50 seconds. Cook fish, a few
pieces at a time, 2 to 3 minutes, until golden brown. Drain on paper
towels. Serve hot, garnished with lettuce and radish slices.


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