Saturday, 12 March 2016

carrot soup andhrastyle

Preparation:

1. Preheat a 20 cm High medium heat. Just before the visiotherm pointer reaches the first red mark, drop in the butter and onions.

Friday, 11 March 2016

cabbage chowder A thick and filling soup

Preparation:
 1.   Place all the vegetables and the stock in a 20cm High. Heat on a medium setting till the visiotherm pointer reaches the first red mark.

Sunday, 10 January 2016

Chicken with Spicy Tomato Sauce


 Preparation:

1. Heat the butter and oil in a large frying pan, Add the onion and garlic, Cover and cook for 4-5 minutes or until the onion is softened.

2. Add the cumin, coriander and chilli powder and coo for a minute, stirring continuously.

Thursday, 17 December 2015

South Indian Mixed vegetable kurma

Preparation:

1. Preheat a 20cm low on medium heat. Before the visiortherm pointer reaches the first red mark, add the sliced onions.

2. Cover and cook on low heat for 1-2 minutes and then add the vegetables, dripping wet. Cook for 10-15 minutes till soft.

Monday, 16 November 2015

crab salad recipe


Preparation:
1. Mix together the lemon juice, mayonnaise and yogurt. Combine the crab meat with the dressing.

2. Mix the remaining ingredients together and spoon on to serving plates. Top with shredded lettuce and arrange the crab salad in the center.

3. Garnish with cucumber and lemon slices.

Ingredients
1 tsp lemon juice
1 mayonnaise
1 tsp natural yogurt
250g cooked crab meat, thawed if frozen
salt and pepper
1/2 cucumber, diced
2 tomatoes, skinned and cubed
50g pasta shells, cooked
To serve shredded lettuce lemon slices, to garnish

Prep Time:     25 minutes 
No of Serves: 2 Members

celeriac remoulade recipe



Preparation:
1. Peel and coarsely grate the celeriac. Toss immediately in the lemon juice to prevent discoloration.

2. Add the mayonnaise, chives and mustard with seasoning to taste and mix well together.