A Graduate Student's Recipe Collection

A graduate student’s recipe
collections
§ completely i n d i a n cuisines §
s e n t h i l
http://senthil-senthil.tripod.com
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PREFACE
For 2nd edition
It may be cliché, but is true: the second edition of “A graduate student’s recipe
collection” is “bigger and better”. I feel nice to make a 2nd edition of this book.
Besides having a whole new appearance, the book has several useful recipe tips,
colorful add-on features and many improvements, including healthy diet-sections.
I’m not going to bore you with details. Just continue to the preface written for first
edition.
Food matters!
(1st edn. preface continues….)
For more than two decades since my `holy birth` on this lovely planet, I ever imagined that 'cooking' would
become intimidating, intrusive & inevitable part of my life in almost a daily-basis. During those days,
much of my feeling on cooking was rather just limited with the anticipation that food is usually granted
through my mom, if not, of course through restaurants.
Well, as in case with many goddamn bachelors, the

reality later blown me off & (unfortunately) let me
seriously think of an adventurous journey into the
world of cooking. ( sigh! why the hell, human beings
eventually adopted to processed & unnatural foods by
so called ‘cooking’? ). Well, if you are kinda a
research student fighting with bacteria/cells and
professors at lab and also juggling numerous tasks,
you will find a burning-hell also at your kitchen side.
Cooking is supposed to be a divine art. In my own art
of (amateur) cooking, I use to forget what I’d actually
plan to make, what has finally come out and where
my aetiology (?!!) of taste gone out; I almost crushed
the grammar of cooking at every instance – and
occasionally just wondering how do our mom (or
most probably dad who is an unoffical and 'only'
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responsible cook at home ) managed this ?......who has to whip up delectable fares day in and out and at the
same time cater to every whim of each family member! Ooophs…it simply jitters.
Hmm..….for every food I cooked, I’d to strongly pretend myself that the food was prepared as it was
originally planned. In some instances, it turns out like this: I start planning 3-4 different variety cusines
and............... finally ends up with just making a soup. For this reason, I ever had a soul-stirring surprise
even if I happened to see a totally wacko-strange stuff on the dining table. Yeah, during my novice days,
with an innate anticipation, I was bit concerned about so-called “taste”. Well, need to say what my position
now is?: ofcourse, I’m proud of adoptive sense of my tongue – which, became a metal palate after years of
training. Why worrying buddies, taste is not a reality, and is not in the food, it'z just a misconception that
you feel in your brain. In this way, I simply prepared myself for a mission that is not what it once was and
cannot be what it now is called: 'cooking a TASTY food' -– my misson, however, never accomplished!
For long time, my initial conception on ‘curry’ held a pretty simple interpretation: any curry can just be
made up of tomato and masalaTM powder. I’d
followed this ‘wonderful’ rule for few hundred
times until I realized humankind already
invented many curry varieties centuries ago.
Indeed, I cooked this sweet-and-savory stuff
that makes a lot of people gag, or at least look
at me in a combination of sick and utter
disgust. To the worst, sometime I can’t avoid
feeling so depressed beyond my cool. It
happens like this, during my college semester
holidays in Calcutta (Kolkata), I decided to get
appreciation from my mom by letting her
surprisingly know I'd learned cooking. After
getting her over phone, I said, “Hi mom,listen
this wonderful news….. do you know,, I learned cooking foods”. After a pause, my mom responded plainly,
“dont spoil your health! ”
But, I never stop learning. I also grasped a TM secret from my bengali friend that same food can be eaten
for subsequent times. Needless to point out, I'd almost worship this trick that ultimately led me to acquire a
greatest etiquette I ever can have: reprocessing and eating the same curry for many consecutive
dinners/breakfasts/lunchs for the span of many days. Hmm….lets talk about those dear buddies who simply
hate & won’t follow the *same-food-many-daysTM* policy. Hey c’mon guys! after all it’s a food, same
stuff what you made; so, nothing wrong with it. Infact, lots of leftovers taste better than instant food: soups,
spicy sauces, tikka, dhal curries and quality pizza……hmm!!! Yummy yummy!!: these sparkling flavors
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meld, imbibe and the juices thicken……wow!, how delicious! I
bet you guys lose that yummy world. Lets join in & Njoy the
*same-food-many-daysTM* policy. Indeed, recent survey reveals
an interesting fact that more women than men are addicted to
follow a *same-food-many-daysTM* policy & serve it to their
dear-most hubbies, cool guys!!. What about unmarried women?
They hardly go to kitchen side (as Mark Twain quotes: men has
more responsibility now than ever ). Ok, what you can do if you ( &
perhaps, your neighbours) start feeling stinky /noxious smell after
smell few days (weeks) later? just invite your friends, serve the
*same-food-many-daysTM food to them, I bet its a good revenge.
The game is not over yet with cooking......, one of the top most tedious things in this world is post-war-
cleaning; I mean washing the utensils aftermath of cooking. For the very same reason, I often avow not to
cleanse the stuffs and let it as such in the basin for several hours to days *eat-more-clean-less* :-). Despite
dealing with aforementioned problems, none of them could never get rid of my connoisseur habits. I love
tasty foods.
Ok, Lets go forth from witty introduction and talk about recipes. I’ve collected the recipes mostly from
variety of www's, books and other resources. As the recipes are hundreds in number and piled as a mega
collection, I could hardly make well-compatible & universal format; I apologize for the format/ typo's
(redundancy if any) and for missing some references in this edn. The inherent beauty of Indian diversity is
reflected by means of many varieties of regio-specific foods with its unique taste; for the same reason, you
might come across many regional culinary jargons.
Well, I'd also come across few cookbooks, among them, Somesh Rao’s book is notable one and is written
for the US grad community [ somesh@wpi.edu; written during 1985; publicly available from the anonymous
ftp site of Worcester Polytechnic Institute]. Well, I've tried to make this book somewhat unique,
comprehensive and informative; yeah..throughout the sections, you would notice some interesting quotes
and funny jokes pertinent to the cooking. Just 2hav a fun!. Additionally, the culinary tips and notes are
provided at the end of the book.
Finally one important note: if you feel you really done a good recipe with the help of this book, don’t
hesitate to invite me to taste it (or else, send it thru Deutsche Post), I, of course certainnnnnly `honour`
your invitation (no *same-food-many-daysTM*, trick please )
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I acknowledge all friends who gave enormous support & encouragement. Thanks also to Neelam for her
foreword. Formost, I highly appreciate and would like to hear your comments/ suggestions.
Guten Appetit ! Bon Appetit !!
senthil
Heidelberg February21
Germany
When diet is wrong, medicine is of no use. When diet is correct, medicine is of no need.
Ayurveda
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Foreword
Why another cookbook when there are so many already existing? Well, if one brings out a
cookbook with a unique and creative idea, and explicit directions for using the recipes, in an
attractive format, it sells. Senthil’s Cookbook named “a graduate student’s recipe collection” (also
named bachelor’s recipe collection) is one such kind. First of all, it is a creative idea. It was born
from the compulsion that someone (especially bachelors), somehow must learn to cook when
you are away from home.
As we know, there are eight essentials for life – meant for humankind: (1) pure air, (2) water, (3)
proper food, (4) sunlight, (5) exercise (a work day), (6) the rest, (7) the tree of knowledge, and (8)
the tree of life. When we select our foods, we aren’t merely eating, but are making smart choices
about our healthy life. Research surveys have repeatedly shown that when families eat together,
parents and their children benefit enormously - emotionally, psychologically. Now, to help make
the preparation of great-tasting, home-cooked meals easier for every individual, the Senthil’s
Cookbook provides a collection of delicious recipes.
Lets say, this cookbook isn’t yet another collection of favorite recipes. It’s simply more. The
recipe section, which comprises eleven chapters, features recipes from different regions of India.
Indian cuisines have all become increasingly popular just like Indian films (like bollywood),
music, art, and literature. Indian cooking, like India itself, embodies elements of several cultures.
It is varied, it is interesting, and it is delicious as depicted in the Senthil’s cookbook. And food in
India is perhaps more important in everyday social relations than in western cultures. This book
includes many dishes such as appetizers, soups, salads, snacks, chutneys, different kinds of
breads, rice varieties, vegetable curries, sambar varieties, non-vegetarian section, and in the end
some dessert and goodies.
Notably, the last two chapters of the book not devoted to recipes but contain valuable
information, which includes several useful diet notes, kitchen and cooking recipe tips and
glossary. In this Cookbook, interspersed throughout sections, you would notice some interesting
quotes, cartoons and funny jokes pertinent to the cooking. The book itself is well organized and
is full of useful suggestions.
DR. NEELAM SHAHANI Heidelberg, Germany
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7
no contents page no
1 APPETIZERS 9
2 SOUPS 18
3 SALADS 28
4 SNACKS & CHUTNEYS 30
5 INDIAN BREADS 100
6 RICE VARIETIES 108
7 VEG CURRIES 124
8 SAMBHAR 132
9 NONVEG CURRIES 163
11 DESSERTS N' GOODIES 198
10 HEALTHY FOOD 233
11 DIET SECTION 241
12 TABLE MANNERS 257
13 TOP TIPS 273
14 SPICES GLOSSARY 283
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APPETIZERS
Thukada
Ingredients
All purpose flour (Maida) 2 cups
Chilli powder ½ t.spoon
Hing a small pinch
Salt 1 t.spoon
Butter 2 t.spoon
Cooking oil for frying
Method
Mix maida, chilli powder, hing, salt, and butter with little water, and make a nice dough similar to
Chappati dough. Make small balls, and roll them similar to chappati/puri’s and cut them into
small squares/dimonds. Deep fry these small squares in oil.
::
buttermilk soup
Ingredients
thick butter milk
sakt rice flour-two teaspoon
ginger-a bit
cumin seeds-quarter teaspoon
curry leaves-little
Method
take half a litre of not too sour thick butter mild. add one and a half teaspoons of salt and tow
teaspoons of rice folur and mix.grind inta a paste,a small bit of ginger and quarter teaspoon of
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cummin seeds and add and mix this paste also.keep ready,the cooked vegetanle that is ti be
used with the soup.boil the soup and the cooked vegetable and curry leaves and boil for some
time and remove from fire and burst half a teaspoon of mustard in two teaspoons of oil.if
liked,one teaspoon of pepper powder can also be included,while boioing.as the pepper smell in
buttermilk soup mightnot be palatable for certain persons it is enough if ginger,cuminseeds
and salt are used.it is a very good apptizer.
::
ALU KI TIKKI (POTATO PATTIES)
PREPARATION
Outer cover for the Patty:
Add garam masala, red pepper, lemon juice and salt to mashed potatoes. Knead the
mixture thoroughly.
Method
Divide potatoes mixture into 24 equal balls.
Flatten each ball in the greased palm and put one tablespoon of filling on the flattened ball.
Close it with another the potato ball and flatten it to patty.
Repeat for each patty.
Heat a tawa or frying pan and grease it with oil.
Put patties in the pan and heat over medium heat until light brown. Turn over (with a flat
spatula) and heat on the other side.
NUMBER OF SERVINGS: 12
10
Fritter Balls:
1 cup urad dal
1 green chili
Pinch of asafetida
Oil for deep frying
Salted water (1.5 cup salt + ½ teaspoon salt)
salt to taste
Yogurt Dressing:
3 cups yogurt
1 teaspoon chili pepper
1 teaspoon garam masala
salt to taste
Garnish:
3 teaspoon cilantro (coriander) leaves (chopped)
2 teaspoon cumin seed
PREPARATION
Fritter Balls:
Soak urad dal overnight.
Drain excess water.
Add green chili, asafetida and grind to paste.
Heat oil in wok, karahi or any other frying pan.
Fry small flat ball (1 to 1.5 inch diameter) on medium brown until golden brown.
Drain off excess oil.
Yogurt Dressing:
Add salt, pepper, and garam masala in yogurt and mix well.
Serving:
Put in salted water for 5 minutes.
Remove and squeeze water.
Add (in excess) yogurt mixture over urad fritters (Bara).
Sprinkle cumin and cilantro (coriander) leaves over and serve.
::
Green Peas Cottage Cheese Cups

For the cups
11
2 cups refined flour
4 tablespoons warm melted ghee
1/2 teaspoon salt
water, as required to make dough
oil, to deep fry
For stuffing
1 1/2 cups boiled green peas
1/2 cup finely chopped onions
1/2 cup finely chopped capsicums
1 cup coarsely mashed panir
1 tablespoon garam masala powder
1 tablespoon chat masala
1 tablespoon oil
salt
For serving
1 medium tomato, finely chopped
1 cup fresh coriander leaves, finely chopped
1. To prepare the dough, mix refined flour, ghee and salt in a round flat-bottomed bowl
using your greased(with some ghee so that the dough will not stick to your
fingers)fingers.
2. Add enough water as is required to prepare the dough until it is semi-hard.
3. Keep aside for 10-15 minutes.
4. From the dough, pinch off small balls.
5. Flatten each ball and then roll it out using a rolling pin(just the way you make
chappati/roti/Indian flatbreads). Roll out to the size of about 7 cms. in diameter.
6. Now take about 7 small metallic containers.
7. Cover them from outside using the thinly rolled dough.
8. Deep fry in warm oil till the dough is golden brown and crispy.
9. What we are trying to achieve here is the shape of the cups. I think it is an amazing way
of blending in creativity into cooking!
10. Drain on clean absorbent kitchen paper napkins.
11. Next, carefully separate the container and cups.
12. Store the cups in an air-tight container.
13. Repeat likewise for remaining cups.
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14. Then start making the stuffing.
15. For this, heat oil in a pan.
16. Toss in onions and stir-fry for a minute.
17. Fold in capsicum and stir-fry for another 2-3 minutes.
18. Sprinkle some water while stir-frying to prevent from burning.
19. Add the boiled greenpeas and the mashed paneer, garam masala powder, salt and chat
masala powder. Mix thoroughly.
20. Stir-fry for another 5 minutes.
21. Remove from heat.
22. Allow it to cool.
23. To serve, stuff the cups with the prepared stuffing.
24. Then, garnish each cup with finely chopped tomatoes and finely chopped corriander
leaves or parsley or cilantro or mint leaves(whichever is your favourite).
25. Note: You may also use your choice of veggies in the stuffing. If you do, please mention
it in your review for myself and others to try. Thanks!
::
Vegetable Pakora
Simple and fast, yet delicious, these Indian battered and deep fried vegetable bits are great
served by themselves as a snack or as an appetizer or side dish. Serving size depends on how
many other items are on one's plate to fill up on!
BATTER
1 cup chickpea flour (besan)
2 tablespoons oil
1 teaspoon ground cumin
1 1/2 teaspoons salt
1/2 cup water
VEGETABLES
1-2 green chilies, chopped (jalapeno or your choice depending on heat pref.)
1 tablespoon cilantro, chopped
1 potato or yam, sliced 1/4 thick
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1 small cauliflower, broken into very small florets
1 cup spinach leaves, torn
1 1/2 cups onions, halved and sliced
2-6 servings
1. Boil the potato or yam slices until *just* tender, being careful not to overcook.
2. Mix batter ingredients well. Beat in a blender for 4-5 minutes to incorporate air (this
will make the batter fluffier). Let batter rest 1/2 hour in a warm place.
3. Add the vegetables and mix in evenly.
4. Deep fry in oil that is heated to 375° until deep brown (somewhere between 4-6
minutes per batch). Drain on paper towels and serve immediately.
5. Serve with cilantro or mint chutney or cucumber raita.
::
Meat, Corriander and Mint Patties
1 kg ground lamb
2 eggs, lightly beaten
2 garlic cloves, crushed
1 medium size onion, chopped
1 ¼ cups stale breadcrumbs
¼ cup chopped coriander leaves
2 tablespoons chopped fresh mint
1 ½ teaspoons grated lemon rind
salt
oil, to fry
1. Combine all the ingredients in a bowl, except the oil.
2. Divide into 14 equal portions.
3. Roll each portion into a ball.
4. Flatten slightly.
14
5. Shallow fry the patties in oil in a wok until brown in colour on either side.
6. Drain on clean kitchen paper towels.
Serve with salsa.
::
Easy Wholewheat Cauliflower Samosa
A crisp out of this world deep fried snack, loved all over the world. You can make any filling
you want, mine is just a suggestion. Good combinations are sweetcorn and cheese, spinach and
feta, soya mince, lentils etc. Make filling first, while it is coooling, you can make the pastry.
Pastry
1 cup whole-wheat flour
1 cup all-purpose flour
4 tablespoons ghee, melted (can use butter)
3/4 cup lukewarm water (approximately, you may need more or less)
1 teaspoon salt
Filling
2 cups cauliflower, cut into medium florets
1 cup frozen peas, washed
1/2 cup reduced-fat feta cheese, coarsely crumbled
1 teaspoon chili powder (or more to taste)
1 teaspoon fennel seeds
1 teaspoon garam masala
1 teaspoon mustard seeds
1 teaspoon gingerroot, freshly grated
1/2 teaspoon asafetida powder
1 tablespoon oil
salt, to taste
2 tablespoons cilantro, very finely chopped
1. Filling:.
2. Heat oil. Add fennel, mustard and ginger. When mustard crackles, add garam masala,
chilli powder and asafetida. Stir briefly. Add cauliflower and salt and stir. Cook for 10
minutes or so. Can add few tbslp of water or so if cauliflower is sticking. Add peas and
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cook for a further 10 minutes or so. Again a bit of water may be needed. Let the filling
cool to room temperature. Then mix in crumbled feta.
3. Pastry.
4. Mix salt and flours together.
5. Rub ghee into flour till it looks like breadcrumbs. Add water with one hand gradually,
while mixing in with other hand. Add enough water to make it smooth and elastic like
roti dough. Knead dough well, for 5 minutes or so.
6. Sprinkle a few drops of water on the dough and cover with a cloth to prevent it from
drying out while rolling the circles. Divide dough into 10 circles. Roll circles out into a
2mm thick circles.
7. Cut each circle into two semi circles. Fold each semi circle into half to make a cone, wet
the seam of the cone with water and press well. Fill the cones with COOLED filling
leaving at least 1 cm space on top of the cone. Wet and press like for previous seam,
and then pleat the sealed seam or press with a fork. Deep fry samosa on MODERATE
heat till a deep golden brown, turning 2 or 3 times in the oil. Drain, and enjoy! '.
8. Cooks Tip: to Freeze Samosas, place them in a single layer on a cookie sheet and flash
freeze for an hour. Then place frozen samosas in Ziploc bags and keep in freezer. TO
use, leave them to stand till room temperature, or defrost in a microwave, before
frying.
::
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Curtido Cabbage Salvadore
cabbage, chopped 1 medium head
carrots, grated 2 small
onion, sliced 1 small
dried, red pepper 1/2 teaspoon
(optional)
Oregano 1/2 teaspoon
olive oil 1 teaspoon
Salt 1 teaspoon
brown sugar 1 teaspoon
Vinegar 1/4 cup
Water 1/2 cup
Blanch the cabbage with boiling water for 1 minute. Discard the water.
1. Place the cabbage in a large bowl and add grated carrots, sliced onion, red pepper,
oregano, olive oil, salt, brown sugar, vinegar, and water.
2. Place in refrigerator for at least 2 hours before serving.
3. Serve with Pupusas Revueltas.
Yield: 8 servings--Serving size: 1 cup
::
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SOUPS
Worries go down better with soup. ~Jewish Proverb
Healthy Tomato soup
Preparation time : 5 minutes. Cooking time : 25 minutes. Serves 6.
Ingredients
400 grams chopped tomatoes
½ teacup yellow moong dal
2 teaspoons butter
1 finely chopped onion
1 tablespoon cornflour or plain flour
1 to 2 teaspoons sugar
½ teacup warm milk salt and prepper to taste
For serving
fresh cream
18
bread croutons
How to proceed
1. Boil the tomatoes with the moong dal in 3 to 4 cups of water till cooked.
2. Blend in a blender and strain.
3. Melt the butter, add the onion and fry for 3 to 4 minutes.
4. Add the strained mixture.
5. Mix the cornflour with a little water and pour into the soup. Boil for 2 minutes,
stirring ocassionaly.
6. Add the sugar, milk, salt and pepper.
Serve hot with cream and bread croutons.
::
Corn Soup with Vegetables
Preparation time: 15 minutes . Cooking time: 30 minutes . Serves 6.
1 can (450 grams) cream-style corn
2 level tablespoones cornflour
1 teacup finely chopped mixed vegetables
(cauliflower, carrots, cabbage, onions, french beans)
½ teaspoon Ajinomoto powder
3 tablespoons butter
2 tablespoons cheese
To be ground into a paste
25 mm. (1") piece ginger
4 cloves garlic
4 green chillies
For serving
chillies in vinegar and chilli sauce grated cheese
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method:
1. Mix the cornflour with 6 teacups of water. Add the paste, corn and Ajinomoto powder
and
cook in a pressure cooker until done.
2. Add the vegetables, butter and cheese and boil for a few minutes.
Serve hot with chillies in vinegar and chilli sauce or with grated cheese.
::
GINGER BOROCOLLI SOUP
1 tbsp ghee
1 onion, sliced
3 ¾ cup vegetable stock
2 ½ cup water
1 inch piece of ginger, grated
½ tsp cayenne pepper
juice of 1 lemon
3/4lb fresh broccoli, cut into bite sized pieces
Method
Melt ghee or butter over low/medium heat & add onion. Cook until beginning to brown,
stirring occasionally. Heat stock, water, ginger in pot for 5 minutes, do not boil. Add
onion, cayenne, lemon juice & broccoli. Cook over medium heat for 7 minutes, stir
occasionally. Do not let soup boil. Serve immediately.
::
218. Green Peas Skin Soup
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6 teacups skin of green peas
1 tablespoon green peas
1 chopped onion
3 teacups skim milk
2 teaspoons butter
salt and pepper to taste
1. Heat the butter and fry the onion for 1 minute.
2. Add the green peas skin and green peas and cook for 3 to 4 minutes.
3. Add the milk and ½ teacup of water and cook in a pressure cooker till the first
whistle.
4. Blend in a mixer.
5. Strain to separate the stock from the skin. Discard the skin.
6. Boil the stock for 1 minute.
7. Add salt and pepper.
Serve hot.
Health Information: This unusual soap gives the flavour of peas without the calories.
Fresh green pea pods add fibre and
Vitamins A and C to the soap. Fibre is called nature’s broom because it helps sweep the
products of digestion through the
body and eliminates them.
::
French onion corn soup
Ingredients
Onion,butter,chicken stock,baby corns cut into small pieces,salt
Method
Fry the onions(cut into small pieces) in butter for 4-5 minutes then put the baby corns
and then pour the chicken stock water.Let the mixture boils for about 10mins ,Add a
pinch of salt. Add some pepper when serving
::
21
Hara Nariel Ka Shorba
Coriander and coconut make a tasty combination.
Preparation time : 20 minutes. Cooking time : 10 minutes. Serves 6.
Ingredients
2 coconuts
6 teaspoons cornflour
1 teaspoon cumin seeds
2 tablespoons ghee
2 curry leaves
To be ground into a paste
2 tablespoons chopped coriander
2 small green chillies
1 teaspoon lemon juice
1. Grate the coconut. Add 6 cups of warm water and blend in a blender. Strain to obtain
coconut milk.
2. Heat the ghee and fry the cumin seeds for 1 minute. Add the paste and curry leaves
and fry again for 1 minute.
3. Mix the cornflour and coconut milk, add to the paste and boil for a few minutes.
::
Lentil and Vegetable Broth
Try out this unusual soup with moong dal stock.
Preparation time: 20 minutes. Cooking time: 20 minutes. Serves 6to 8.
For the stock
2 tablespoones moong dal
2 onions
2 large tomatoes
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For the topping
1 chopped onion
½ teacup shredded cabbage
½ teacup chopped spinach
2 tablespoons baked beans or tomato ketchup
1 chopped tomato
1 tablespoon oil salt and pepper to taste grated cheese to serve
For the stock
1. Cut the onions and tomatoes into big pieces.
2. Add the moong dal and 6 teacups of water and cook in a pressure cooker.
3. When cooked, blend in a liquidiser and strain.
How to proceed
1. Heat the oil and fry the onion for 1 minute.
2. Add the vegetables and fry again for 1 minute.
3. Add the stock and boil for 10 minutes.
4. Add the beans, tomato, salt and pepper and give one boil.
5.
::
Letil Soup
¾ teacup masoor dal (washed)
3 sliced onions
4 cloves crushed garlic
½ teaspoon chilli powder
3 tomatoes
23
2 teaspoons oil
salt to taste
For serving
lemon juice
For garnish
1 tablespoon boiled rice
1. Heat the oil and fry the onions for 1 minute. Add the garlic and chilli powder and fry
again for ½ minute.
2. Add 6 teacups of water, the tomatoes, masoor dal and salt and cook in a pressure
cooker till the first whistle.
3. When cooked, blend in a mixer.
4. Boil for 5 minutes.
Serve hot with lemon juice and garnished with boiled rice.
Health Information: Pulses are an important source of protein containing twice as much
protein as the same weight of
cereals. The combination of cereals and pulses provides protein of high biological value.
::
Tum Yum Soup
The Thai soup with the intriguing flavour of lemon grass.
Preparation time: 15 minutes.Cooking time: 10 minutes.Serves 6.
6 teacups clear vegetable stock
1 green chilli, cut lengthwise
10 to 15 canned mushrooms, sliced
10 to 12 cauliflour florets (parboiled)
1 tablespoon roughly chopped lemon grass
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2 pinches Ajinomoto powder (optional)
1 teaspoon lemon juice
2 to 3 drops oil
salt to taste
1. put the stock to boil.
2. Add the green chilli, mushrooms, cauliflower, lemon grass, Ajinomoto and salt and
boil for 2 to 3 minutes.
3. Add the lemon juice and top with oil.
::
Potato Soup
Boil 1 potato, 2 carrots, 1 big onion in a pot adding little salt. When cooked well, cool
and peel the potato. Puree this vegetable in the same water in which it was boiled. For
Broth: Heat lightly 2 tablespoons of oil in a pan, add 2 flakes of garlic without peeling.
Cool the garlic, peel the skin and crush Add to the vegetable broth.In the same oil,
warm a few basil leaves and add to the soup. Makes a very good soup for two.
::
Indian Cream of Tomato Soup
1½ lb ripe tomatoes,chopped
1 tbsp chopped lemon grass
2 curry leaves
2" fresh ginger,peeled & chopped
1 tsp salt
4 fl oz water
25
4 fl oz single cream
1 pt milk
1 tsp ground roasted cumin seeds
pinch ground black pepper
pinch cayenne pepper
2 tsps lime or lemon juice
1 tbsp chopped coriander leaves
Put the tomatoes,lemon grass, curry leaves,ginger, salt and water into a saucepan and
bring to the boil. Lower the heat,
cover and simmer gently for 15 minutes.
Uncover, increase the heat and simmer more rapidly for another 15 minutes.Puree in a
liquidiser then sieve. You should
have about ¾ pt thick tomato juice.
Add the cream, milk, cumin seed, black and cayenne pepper and the lime or lemon
juice. Stir together well and reheat gently
without boiling.
Serve garnished with freshly chopped coriander.
::
Vegetable Soup
Ingredients
Beans - 7, Carrot- 1, Cabbage & onions- little, Tomatoes- 8, cauliflower- 5 florets, peas –
25
Method
Garam masala powder 1 spoon, Milk 2 teaspoons, Corn flour or Maida half a teaspoon,
Cream, Butter, Pepper powder. Purie the tomatoes in a blender. Cut all vegetabls to
small pieces. In hot water, boil all vegetables. when they are half-cooked add the tomato
purie. Add salt, garam masala powderone spoon. When this mixture is fully cooked,
26
dissolve maida or corn flour in the milk and add to the mixture. simmer for 2 minutes
and add the cream, butter & pepper powder.
::
A boy is running along a road and meets a woman. He says, "Aunt, would you like a candy?"
She takes the candy and chews it. "Thank you, its a very good candy."
"That was I thought too, but why both my dog and my cat spat it out?"
Black eye bean soup
Ingredients
Black eye bean - 250gms tomato - 2 nos Onion - 1 no Ginger a small slice Green chilli-
1no. Salt/Pepper, Tamarind paste-2tsp Turmeric powder - ¼ tsp, oil to fry-1tsp-
mustard/jeera-1tsp
Method
First soak beans(u can use any beans)overnight and boil it in cooker with salt and
turmeric powder -add plenty of water to the dal, boil till tender. In a pan put mustard
and jeera, let it splutter. add onion fry it golden brown and add tomato, till the raw
smell goes. Fry chilli and ginger together. Then add tamarind paste and add the
boiled dal with water. Let it boil for sometime and serve hot with ghee or butter over
it and corainder leaves./some pepper. The beans is very high in protein and low fat. U
can give to the kids also for the breakfast. Yum Yum soup.
::
chicken soup
Ingredients
chicken -1/2kg[cut into small pieces],,onions 2 medium,ginger1inch

piecepounded,garlic3 big podspounded roughly,corianderpowder,chilli powderequal
quantities[for those who don’t grind the chilli powder with coriander seeds]2tsp
each.roasted &powdered[sombu&pepper]turmeric,salt
27
Method
Add 3tsp sunflower oil,temper mustard seeds&jeere.now fry chopped onions,pounded

ginger &garlic.fry chicken pieceswell with turmeric.then add chilli poder &coriander
powder.&fry well. add about 1 litre of water.&allow to boil.then simmer n low flame.till
done.now add sombu &pepper powder.&salt.when done add chopped cilantro&curry
leaves. serve with hot idlies.make sure to have enough for the whole family.
::
No, I don°t take soup. You cant build a meal on a lake.
~Elsie de Wolfe (Lady Mendl)
SALADS
FRENCH SALAD
Ingredients
BEANS-100gms, CARROT-100gms, BEETROOT-100gms, POTATO-100gms, EGG -2, SALT,

PEPPER, A SPOONFUL VINEGAR-2, SPOONFUL SALAD OIL-2 SPOONFUL
Method
1.FIRST, BOIL ALL THE VEGETABLES AND THE EGGS FOR5min IN A COOKER. 2.AFTER
BOILING REMOVE THEM AND PEEL THE VEGETABLES. 3.CUT THEM INTO SMALL PIECES.
4.EVEN THE BOILED EGG SHOULD BE CUT AFTER REMOVING THE SHELL. 4.ADD
SALT,PEPPER,VINEGAR,AND OIL. 5.MIX THEM WELL AND SERVE. 6.YOU CAN ARRANGE
THE SALAD IN A BOWL WITH SOME SALAD LEAVES.
::
Baked Cauliflower with Matured Cheese
Ingredients
28
2 Cauliflowers in florettes ; A medium sized red salad onion finely chopped ; ½ kg
potatoes boiled and mashed ; 1 kg fresh tomatoes finely chopped ; 3 tablespoons of
freshly cracked black pepper ; bread crumbs as required ; 3 fresh eggs as beaten ;
500 gms matured Cheddar cheese as shredded ; 100gms to 200 gms Parmisan
cheese (optional)
Method
Half cook the cauliflower florettes in salted boiling water and set aside. Lubricate
surfaces of the pre heated baking tray with pure butter. Lay a layer of mashed potatoes
and sprinkle pepper and salt as required, then lay the onions over ; lay chopped tomates
and sprinkle plenty of shredded cheddar cheese and pepper ; then lay the half cooked
cauliflower and sprinkle lots of cheese with pepper over ; finally lay the bread crumbs
and the beaten eggs over. Add further salt and pepper as required. (add parmisan
cheese on top if available) Place the baking tray in a pre heated oven and bake at 180
degrees Celsius for 30 minutes. NOTE : Please DO NOT mix all the ingredients together
at any time. They have to be separately layered one by one!!
::
Some say the glass is half empty, some say the glass is half full, I say, are you going to
drink that?
--Lisa Claymen
Summer Salad
Ingredients
1 medium sized green lettuce; 2 medium sized red onions thinly slized to rings; 2
medium sized salad tomatoes; 150 gms cucumber seeded and thinly slized; 3 sprigs
of young celery; ½ of medium sized fresh fennel bulb; 100 gms kallamatta olives;200
gms Fetta cheese or Paneer cut in small cubes. Salad dressing : 3 tablespoons of
extra virgin olive oil; 5 table spoons of balsamic vinegar; 2 cloves of crushed garlic;
one tablespoon of cracked black pepper; 1 juice of freshly squeezed lemon. Mix and
shake the salad dressing in a small bottle and set aside.
Method
Cut the above ingredients into small sizes and mix all together. Contain the salad mix in
either a ceramic or a wooden bowl. Pour the salad dressing and toss around. Add salt
29
to taste as required; Garnish with toasted almonds & maccadamia nuts.( optional -
dried figs, currants or sultanas as desired ) Side accompaniements : Crusty bread
rolls & either Pink or Red Salmon.
::
SNACKS & CHUTNEY
Besan Chutney
Ingredients
Besan 1 cup
Water 3 cups
Green chillies 10 slit length wise
Hing a small pinch
Mustard ¼ t.spoon
Salt 1 t.spoon
Lemon Juice (1 lemon)
Method
Make a batter with besan, salt and 2 cups of water, and keep it aside. Fry mustard, hing,
and green chillies in oil for a few minutes and then add 1 cup of water. Let it cook for a
few minutes. Now add the besan batter and keep stirring until the besan gets cooked.
::
Never trust a dog to watch your food.
-- Patrick Age- 10 Advices from Kids
MINT AND CORIANDER CHUTNEY

Ingredients:
1 bunch Coriander leaves
1 bunch Mint leaves

30
1 Green chili
1 oz Seedless tamarind
1 tsp Salt
4T Water
1 medium Onion
Method:
Wash and soak tamarind in water for ½ hour. Clean, pick and wash the coriander and
mint. Separate pulp from the tamarind and squeeze out the pulp. Grind coriander,
mint, green chili and onion into a fine paste. Add the tamarind pulp and salt. Blend
well. In an airtight jar this can be refrigerated for up to one week.
::
Coconut Chutney
Ingredients
Coconut ½ cup grated
Pottu Kadalai 3 t.spoons
Green chillies 2
Salt ½ t.spoon
Method
Grind all the above ingredients.
::
Coconut Thokayal
Ingredients
Coconut ½ cup
Channa dhall 4 t.spoon
Urad dhall 2 t.spoon
Mustard ¼ t.spoon
31
Red chillies 2
Green chillies 2
Hing ¼ t.spoon
Curry leaves
Tamarind paste ¼ t.spoon
Salt ½ t.spoon
Oil 2 t.spoons
method
Fry channa dhall, urad dhall, mustard, red chillies, green chillies, hing, and curry leaves
in little oil.
Add coconut to the above and wet grind this with salt.
::
Corrainder Thokayal
Ingredients
Red chillies 2
Green chillies 2
Corriander 1 bunch
Hing ¼ t.spoon
Salt ½ t.spoon
Oil 2 t.spoons
Method
Fry urad dhall, channa dhall, red chillies, green chillies, and hing in oil. Wet grind the
above with chopped corriander, salt, and tamarind paste.
32
::
Ginger Thokayal
Ingredients
Red chillies 2
Pepper ½ t.spoon
Ginger small piece chopped
Curry leaves
Hing ¼ t.spoon
Coconut 2 t.spoon
Jaggery less than ¼ t.spoon
Salt ¼ t.spoon
Oil 2 t.spoons
Method
Fry urad dhall, red chillies,

pepper, ginger, hing, and curry
leaves in oil.
Wet grind the above with

coconut, jaggery, tamarind and
salt.
::
33
Onion Chutney
Ingredients
Onions 2 small or 1 big
Urad dhall 4 t.spoons
Red chillies 4
Salt ½ t.spoon
Mustard a small pinch
Tamarind paste less than ¼ t.spoon
Oil 1 t.spoon
Method
Fry mustard, urad dhall, channa dhall, and red chilli in oil till the dhall’s turn brown, now
add chopped onions, and keep frying till onions become brown. Wet grind above with
tamarind paste and salt.
::
Parupu Thokayal
Ingredients
Thuvar dhall ½ cup
Channa dhall 2 t.spoons
Pepper ½ t.spoon
Red Chilli 1
Hing ¼ t.spoon
Salt ½ t.spoon
Oil 2 t.spoons
Method
34
Fry thuvar dhall, channa dhall, pepper, red chilli, and hing in oil. Wet grind the above
with salt.
::
There is one thing more exasperating than a wife who can cook and wont, and thats a
wife who cant cook and will.
~Robert Frost
Tomato Chutney
Ingredients
Tomato about 2-3 washed and chopped
Green chillies 3-5 washed and chopped
Onions 1 small washed, skin peeled and chopped
Cilantro a small bunch washed
Garlic 2 flakes (optional)
Salt ½ t.spoon
Method
Blend everything together. (ha ha ha!!!)
::
SNACKS
BHEL
Ingredients:
Puffed Rice (1 carton of Rice Krispies may be used)
1 packet Bhel mix or Sev
2 cups Mashed boiled potatoes (mashed coarsely and then salted)
35
½ cup Chopped fresh coriander leaves (a.k.a Chinese parsley)
3 Tbsp Freshly roasted and ground cumin
to taste Green chilies
1-2 Tbsp Freshly ground black pepper
to taste Tamarind
to taste Jaggery (or Brown Sugar)
1 cup Chopped onions.
Method:
First boil the potatoes, mash them, salt them, and add pepper to taste. Add some
coriander leaves too. Roast the cumin and grind it. Dissolve about 4 Tbsp of tamarind
concentrate in 1 cup of hot water, and let it simmer and thicken gradually. Dissolve the
jaggery (or sugar) until the sauce becomes tart and slightly sweet. (You may add some
salt and ground red paprika, if you want to.) The sauce should be of a consistency
slightly thinner than maple syrup. Pour into a serving container (like a creamer). Mix
the puffed rice and sev/bhel mix in a large bowl. On a plate, serve the rice-bhel mixture,
add the potatoes, then the onions, chilies, and then dust the cumin powder over it.
Next pour on the sauce and top with the coriander garnish. (Add salt/pepper to taste).
Mix the ingredients on the plate and eat.
::
BONDA WITH INSTANT MASHED POTATO

This recipe was taken from Saranya Mandava’s book on Indian cuisine.
Ingredients:
1 medium Onion , 2 cups Potato buds, 1 ½ cup Peas and carrots-2big ones, Green
chilies, 1 teaspoon Lemon juice , 1 cup Gram flour , ½ tsp Mustard seed , pinch
Turmeric , ½ tsp Baking powder , ¼” piece Ginger , 1 small bunch Coriander leaves ,
2 tsp Salt , Oil
Method:
The filling is prepared as follows:
36
Mix potato buds and ½ teaspoon of salt
with 1 cup of hot water. Finely chop
ginger, chilies, coriander leaves, and
onion. Heat oil (about 5 Tbsp) and add
mustard seeds. Add chopped
ingredients and fry until onions are
brown. Add carrots, peas, turmeric and
1 tsp of salt and cook on low heat for
about 10 minutes. Add potato (now
mashed) and fry for 5 minutes. Remove
from heat, add lemon juice and let cool.
The batter is prepared as follows:
Combine gram flour, 3 Tbsp of oil, ¾ cup water, ½ tsp salt, the baking powder and mix
thoroughly After the batter is prepared, make small balls out of the filling and roll them
in the batter. Next fry it in hot oil. You will get about 20-30 small bondas.
::
A man walks into a doctors office. He has a cucumber up his nose, a carrot in his left ear
and a banana in his right ear.
"Whats the matter with me?" he asks the doctor.
The doctor replies, "You°re not eating properly."
PAKORAS (SAVORY FRITTERS)

Ingredients:
Batter:
½c Besan
5 oz Warm water
¼t Red pepper
¾t Salt
½t Garam Masala
paprika (optional)
Vegetables:
1 Small onion
37
1 Potato
A few spinach leaves
Oil for deep frying
Method:
In a bowl put the besan and half the water, and stir until it becomes a thick batter. Beat
hard for 5 minutes. gradually add the rest of the water, and leave to swell for 30
minutes. Add salt, pepper and Garam Masala and beat again. Wash peel and slice the
onion and potatoes. Wash and pat dry the spinach leaves. Heat oil until smoking hot,
dip the vegetables in the batter and deep fry until golden brown. Serve hot.
::
Aloo Palak
Ingredients
3 cups chopped spinach
2 large onoins chopped fine
2 large potatoes boiled and peeled
1 tomato grated
2 green chillies
1" piece ginger
1 tsp. lemon juice
1/2 tsp. wheat or other flour
1 tsp. red chilli powder
1 tsp. cinnamon-clove powder
1/4 tsp. turmeric powder
38
1/2 tsp cumin seeds
2 pinches asafoetida
1/2 tsp. garam masala
1/2 tbsp. butter
4 tbsp. ghee
salt to taste
METHOD:
Put the washed spinach in a pan, add very little water (just a sprinkle) and a pinch of
salt.
Cover and boil over a high flame for 2 minutes. Cool quickly, or hold under running
water in a colander.
Put in a mixie, add green chilli and run for a minute. Keep slightly coarse, do not make
very smooth.
Keep aside.
Cut the potatoes into big pieces. Heat ghee and fry potatoes till light brown.
Drain the potatoes, keep aside.
In the same hot ghee add the cumin seeds.
Add the ginger, onions and fry till very tender.
Add the tomato and further fry for two minutes.
Add all the dry masalas and fry till ghee separates.
Add spinach and potatoes.
When it resumes a boil sprinkle the flour and stir well. Boil for 2-3 minutes. Add lemon
juice
39
Just before s erving heat butter in a tiny saucepan and add the asafoetida.
Pour over the vegetable and mix gently.
Serve hot with naan or parathas or even rice.
Note: You may use boiled peas, boiled corn kernels or paneer chunks in the above dish,
instead of atoes.
::
DAHI VADA (SAVORY BALLS IN YOGURT)
Ingredients:
½ c Urad dal
½ Moong dal
1c Yogurt
Spice to taste (cumin and paprika)
Oil for frying
¼ c Milk
Method:
Clean dal, wash and soak in water for 4 hours. Blend in blender at medium speed using
the minimum amount of water required to keep paste moving freely. Add salt and start
heating oil. Drop spoonfuls of batter in the hot oil using a large tablespoon. Fry until
golden brown. Drop in water. Let it soak till ready to serve.
Beat yogurt with milk. Add spice according to taste. Squeeze out water from the vada
and add yogurt. Serve.
::
Sindhi Saibhaji
Ingredients:
each - carrot, capsicum, onion, small cabbage,potato, brinjal, tomato, ladyfinger (okra)
40
100 gms. french beans
1/2 bunch each spinach, coriander, khatta (3 leaved) greens.
1/2 bunch any other leafy greens.
1 cup green gram dal
1/2 cup horsegram dal (channa dal)
4-5 green chillies
2-3 clovettes garlic
1 tsp. dhania (coriander seed) powder
1 tsp. salt
1/2 tsp. turmeric
3 tbsp. oil
1/2 tbsp. ghee
METHOD:
Clean and wash dals.
Clean, wash and chop spinach and vegetables except tomato.
Heat oil in a pressure cooker, add all the vegetables, spinach and dals.
Mix well, add enough water to cover the contents.
Add all masalas and mix.
Place whole tomato on top, cover and pressurecook for 3 whistles.
41
Cool the cooker, open and handblend the contents.
Heat 1/2 tbsp. ghee add a pinch of asafoetida add to the mashed vegetable.
Serve hot with paratha or steamed rice
Making time: 30 minutes (excluding cooling time)
::
Gobi Manchurian
INGREDIENTS:
1 medium. cauliflower clean and broken into big florettes.
1 small bunch spring onoin finely chopped
2 tsp. ginger finely chopped
1 tsp. garlic finely chopped
1/4 cup plain flour
3 tbsp. cornflour
1/4 tsp. red chilli powder
2 red chillies, dry
3 tbsp. oil
1 1/2 cups water
1 tbsp. milk
METHOD:
Boil the florettes for 3-4 minutes in plenty of water, to which a tbsp. of milk has been
added
42
Drain and pat dry on a clean cloth.
Make thin batter out of flour and 2 tbsp.cornflour, adding 1/4 tsp. each of ginger and
garlic
to taste.
Dip the florettes in the batter one by one and deep fry in hot oil. Keep aside.
In the remaining oil, add remaining ginger, garlic and crushed red chilli and fry for a
minute.
Add the salt and spring onions.
Stir fry for a minute. Add 1 1/2 cups water and bring to a boil.
Add 1 tbsp. cornflour to 1/4 cup water and dissolve well.
Gradually add to the gravy and stir continuously till it resumes boiling.
Boil till the gravy becomes transparent. Add florettes and soya sauce.
Boil for two more minutes and remove.
Serve hot with noodles or rice.
Variations:
Dry manchurian can be made by omitting the gravy.
Make florettes as above and instead of adding water as above, add fried florettes, spring
o
Sprinkle 1 tsp. cornflour on the florettes and stirfry for 2 minutes.
Serve piping hot with toothpicks or miniforks and chilligarlic sauce or tomato sauce.
Same procedure for veg. manchurian (with gravy or dry), but instead of using only
cauliflo
vegetables and
43
bind with some cornflour or bread crumbs and make small lumps the size of a pingpong
ball
Fry as above and proceed as above.
UPPUMA
This is a breakfast dish in the southern part of India.
Ingredients:
1 cup Cream of wheat
1 Onion cut lengthwise
1 tsp Salt
¼ tsp Mustard seeds
1/8 tsp Urad dal
1 Cashew-nut
¼ Lemon
½ cup Peas
1 clove Garlic
1/10” piece Ginger
1 Green chili cut into small pieces.
Method:
Fry cream of wheat on a dry pan for 5 minutes and set aside.
Put two tablespoons of oil in a pan and heat. Add mustard seeds, Urad dal, cashewnut,
and garlic clove. Wait till mustard seeds stop splitting. Add the onion, chili, and ginger
and fry till the onion turns brown. Add cream of wheat and fry for 3-5 minutes. Add
salt and peas. Add two cups of boiling water and stir for 2 minutes. (Switch off the
stove as soon as the water is poured.) Cover the vessel for 4 minutes. Add lime if
needed.
This recipe is certainly silly. It says to separate two eggs, but it doesnt say how far to
separate them.
--Gracie Allen
44
Brinjal Gotsu (Egg plant Gotsu)
Ingredients
1 large Brinjal or eggplant ½ chopped onion ½ spoon of Sambar powder ¼ spoon

Mustard ½ spoon Urid Dal ¼ spoon Toor Dal 4 Dry Chillies little bit of Hing Required
amout of salt ½ cup of Tamarind Extract 1 tbsp of oil 4-5 curry leaves
Method 1. Head 1 tbsp of oil in kadai and garnish mustard, urid dal, toor dal, dry
chllies and Hing. 2. Add Onion to this and fry well. 3. Pour tamarind extract in the
kadai and add to it curry leaves, salt, sambar powder and allow it to boil for some
time. 4. In the mean time, heat the brinjal or egg plant(can heat it in the cooker for ½
hour) and peel the outer skin and take the flesh inside and mash it well. 5. Add this
to the boiling tamarind and mix it well.Allow it to boil for five minutes and put off the
gas. 6. This can be mixed with rice and eaten. This can also be a side dish for tiffin
varieties like Pongal, Idli’s etc 7. Try it out and it will be very tasty. This quantity can
be eaten with rice by 3 adults.
::
Vegetable Stew
Ingredients
VEGETABLE STEW. - HOMEMADE RECIPE. Vegetables Required: Carrots, Beans, Cabbage,

Cauliflower, Peas, Potatoes - ¼ Kg each or as desired - the vegetables should be cleaned,
washed & cut into 1” (Carrots, Beans, Potatoes) pieces lengthwise, & boiled with ¼ tspn
Turmeric Powder, Salt to Taste, ½ tspn Pepper Corns, 4-6 Green Chillies slit in two or as
desired; 8-10 Mint Leaves, 11/2 - 2 Tbspn. Chopped Corriander leaves; Whole Spices
(Cloves 4, Cinnamon 1 big Pc. Cook till vegetables are boiled. Remove from Flame &
keep aside. Additional Ingredients Need’ed for the Gravy: 4-5 Tbspns Oil, Curry Leaves
few; 2 Big Onions Slice 1 Onion finely for frying (& slice the other Onion & keep
separately, fry this sliced Onion separately till nice & brown & add it to the Coconut
Scraping & grind), Ginger Paste ½ tbspn; Garlic Paste ¾ tabspn; Tomatoes 2 Big cut into
pieces. 1 tspn Vinegar; Coconut ¼ - ½ -Cup ground to a paste.
Method
In a Vessed add the Oil & fry the sliced Onion, Curry Leaves till Onions are brown, now
add the Ginger & Garlic Paste & continue to fry on low flame till a nice smell comes, add
45
the chopped tomatoes & fry for a few mins till tomatoes are soft, now add the ground
Coconut & Onion paste stir nicely, add the cooked vegetables mixture, stir well, check
for salt & let it bubble nicely, when required thickness is achieved remove from store &
add the Vinegar, mix well & serve with Rice or Chappatti’s or Puri’s. If you do not want
to use Vinegar you could use the Juice of a Lime instead. This Stew goes well with Sweet
Mint Chutney & Plain Rice.
::
Watermelon --its a good fruit. You eat, you drink, you wash your face.
--Enrico Caruso
VEGETABLE PUFF
(12 puffs)
This is a local Karnataka speciality.
Ingredients:
1 Ready to use pastry roll (Pepperidge farms)
Mixed Vegetables. ( potatoes, peas may be added)
to taste Masala
Green Chilies
to taste Salt
Method:
Cook a vegetable mix with potatoes, peas, green chilies and lots of Masala. Check for
salt, before you stuff it in the pastry roll; no way to rectify it later.
Thaw the roll for about 10 minutes before unfolding.
After the pastry roll has thawed, open it out on a flat sheet and roll it with a pin to make
it a little thinner. The pastry sheet would now be about 12” x 12”.
Cut the sheet into 6 pieces.
Place about 2-3 Tbsp of the cooked vegetable onto the sheet and fold it around it. Seal
all the corners, by pressing the sheets together and applying a little water.
Stick it into a pre-heated oven for about 20-30 minutes or until it browns. Make sure
that you flip it around every 5-10 minutes.
46
::
Samosas (1) (From: arielle@taronga.com ; Stephanie da Silva)
For the pastry:
2 cups flour
½ tsp salt
4 Tbsp oil
4 Tbsp water
For the stuffing:
4-5 medium potatoes, boiled in their jackets and allowed to cool
4 Tbsp oil
1 medium onion, peeled and finely

chopped
1 cup (175 g) shelled peas
1 Tbsp finely grated peeled fresh

ginger
1 fresh hot green chilli, finely

chopped
3 Tbsp very finely chopped fresh

green coriander (cilantro)
3 Tbsp water
1 ½ tsp salt
1 tsp ground coriander seeds
1 tsp garam masala
1 tsp ground roasted cumin seeds
¼ tsp cayenne pepper
2 Tbsp lemon juice
oil for deep frying
47
Sift the flour and salt into a bowl. Add the 4 tablespoons on oil and rub it in with your
fingers until the mixture resembles coarse breadcrumbs. Slowly add about 4
tablespoons water—or a tiny bit more—and gather the dough into a stiff ball. Empty the
ball out on to clean work surface. Knead the dough for about 10 minutes or until it is
smooth. Make a ball. Rub the ball with about ¼ teaspoon oil and slip it into a plastic
bag. Set aside for 30 minutes or longer.
Make the stuffing. Peel the potatoes and cut them into ¼ inch dice. Heat 4 tablespoons
oil in a large frying pan over a medium flame. When hot, put in the onion. Stir and fry
until brown at the edges. Add the peas, ginger, green chilli, fresh coriander (cilantro),
and 3 tablespoons water. Cover, lower heat and simmer until peas are cooked. Stir
every now and then and add a little more water if the frying pan seems to dry out.
Add the diced potatoes, salt, coriander seeds, garam masala, roasted cumin, cayenne,
and lemon juice. Stir to mix. Cook on low heat for 3-4 minutes, stirring gently as you
do so. Check balance of salt and lemon juice. You may want more of both. Turn off
the heat and allow the mixture to cool.
Knead the pastry dough again and divide it into eight balls. Keep 7 covered while you
work with the eight. Roll this ball out into a 7 inch (18 cm) round. Cut it into half with a
sharp, pointed knife. Pick up one half and form a cone, making a ¼ inch wide (5 mm),
overlapping seam. Glue this seam together with a little water. Fill the cone with about 2
½ tablespoons of the potato mixture. Close the top of the cone by sticking the open
edges together with a little water. Again, your seam should be about ¼ inch (5 mm)
wide. Press the top seam down with the prongs of a fork or flute it with your fingers.
Make 7 more samosas.
Heat about 1 ½ to 2 inches (4-5 cm) of oil for deep frying over a medium-low flame. You
may use a small, deep, frying pan for this or an Indian karhai. When the oil is medium
hot, put in as many samosas as the pan will hold in a single layer. Fry slowly, turning
the samosas frequently until they are golden brown and crisp. Drain on paper towel and
serve hot, warm, or at room temperature.
::
Samosas (2)
2+1/2 cups flour
½ tsp. salt
1 Cup buttermile or yogurt
48
extra flour, as needed
1) Place the flour in a medium-sized bowl. Mix in the salt.
2) Mix in the milk or yogurt to make a smooth dough.
3) Add extra flour, as needed, to keep the dough from being sticky.
The dough will be quite soft. Knead in bowl for about 5 minutes.
Cover tightly and refrigerate till you are ready to assemble the pastries.
2 large potatoes (the size of a large person’s fist)
1 Tbs. butter
1 Cup finely minced onion
2 medium cloves garlic, minced
1 Tbs. freshly grated ginger
1 tsp. mustard seeds
1 tsp. dried coriander (if available)
¾ tsp. salt
1+1/2 Cups uncooked green peas (froze+thawed=fine)
2 Tbs. lemon juice
Cayenne, to taste.
1) Mash the potatoes (i.e. peel, cut into 1-inch squares, boil, drain & mash.) Set aside. 2)
Melt the butter and saute onions, garlic, ginger, mustard seeds, coriander and salt over
medium heat for about 8 minutes, till onions are soft. Add this to the mashed potatoes.
Cool for at least 15 minutes before filling the pastries.
½ Cup cider vinegar
½ Cup water
3 Tbs. brown sugar
1 small clove garlic, minced
1 tsp. salt
49
1) Place all ingredients in a small saucepan. Stir till the sugar dissolves. 2) Heat to
boiling, then let simmer uncovered for about 10 minutes. It reduce slightly.
3) Serve warm or at room temp.
ASSEMBLY:
1) Preheat the oven to 425F. Generously oil a baking sheet. 2) Keep a small container of
flour, a fork, a small bowl of water, and a pastry brush close at hand. Flour a clean
surface, and, using a rolling pin, rook 1-inch balls of dough into 5-inch circles.
3) Place app. 1+1/2 Tbs. filling in the center and fold over, like a turnover. Brush the
inside edges of each circle with a little water, and fold the edges together to make a
small hem. Crimp the edges firmly with fork. 4) To bake: Place the samosas on the oiled
baking sheet. Brush the tops with oil. Bake 15 minutes at 425F, then reduce heat to
375F and bake 10 min. more. For maximum crispiness, turn the samosas over when you
turn the oven down.
5) Serve within 15 min. with dipping sauce.
::
One tequila, two tequila, three tequila, floor.
--an alcohophilic
Samosas (3)
Pastry:
1 ½ cups flour
¾ tsp salt
1 tbsp ghee (a vegetable shortening with a buttery taste)
½ cup warm water
Filling:
1 ¼ tbsp ghee
garlic, crushed (1 - 5 cloves, to taste)
2 tsp curry powder
½ tsp salt
50
1 tbsp lemon juice OR vinegar
8 oz. ground lamb (or beef)
1 tsp mint leaves
1 tsp coriander (optional)
1 onion (finely chopped)
1 tbsp garam-masala
1 tbsp ginger, grated (fresh)
½ cup hot water
oil for cooking
PASTRY
Sift flour and salt into bowl, add ghee and water, mix thoroughly, knead for a couple
minutes. Cover with plastic, make filling.
FILLING
Heat ghee in pan, fry onions, ginger, add garlic. fry until onions are soft. Add curry, salt
and vinegar, mix well. Add meat and fry over high heat, stirring constantly, until meat
changes color. Turn down heat, add water and cover. Cook until liquid is absorbed (~ 10
- 15 min). Towards the end, stir meat to keep it from sticking. Add garam-masala, mint,
and coriander, mix, remove from heat, cool, and add the rest of the onion. Mix.
Take small pieces of dough, shape into balls, and on a lightly floured board, roll each
ball to a very thin circle, about the size of a saucer. Cut circle in half. Put ~ 1 tsp of
filling in the middle of each half circle, brush edges with water, fold dough over and
press edges together.
When they are all made, heat oil in a wok, deep fry a few at a time until golden brown on
both sides. Drain on paper towels. Eat until too full.
::
Avial
Ingredients
Vegetables Carrots, Potatoes, Beans, White Pumpkin, Peas, Eggplant .
51
Coconut 1 cup, Green chillies 8, Red chillies 2, Cumin seeds 1 t.spoon, Tamarind paste
¼ t.spoon, Salt 1 t.spoon (or to taste), Coconut oil 2 t.spoon, Yogurt ½ cup, few curry
leaves a few
Method
Chop all the vegetables evenly, and cook it with little water.
Add turmeric and salt to this. Grind coconut, green chillies, red chillies, cumin seeds,
and tamarind paste finely in yogurt.
Add the ground masala to the cooked vegetables, and let it cook until the flavour comes
out. Garnish with curry leaves and coconut oil.
::
Shahi Paneer
Ingredients:
250 gms. paneer (cottge cheese)
3 tbsp. ghee or butter
1 onion chopped into strips
1/2" piece ginger chopped fine
2 green chillies chopped fine
4 tomatoes chopped fine
2 cardamoms crushed
1/4 cup beaten curd
1/2 tsp. red chilli powder
salt to taste
52
1/2 cup milk
2 tbsp. tomato sauce
To garnish:
2 tbsp. grated paneer
1 tbsp. chopped coriander
Method:
Chop the paneer into 2" fingers.
Heat half the ghee. Add onion,ginger, green chilli and cardamom. Fry for 3-4 minutes.
Add tomatoes and cook for 7-8 minutes, covered.
Add curd and cook for 5 minutes.
Add 1/2 cup water and cool.
Blend in a mixie till smooth.
Heat remaining ghee, add gravy and other ingredients except milk and paneer.
Boil to get a very thick gravy.
Just before serving, heat gravy, add milk and paneer fingers and boil for 3-4 minutes.
Garnish with chopped coriander and grated paneer.
::
Potato in Curd Gravy
Ingredients:
3 medium. potatoes boiled and peeled
53
1 cup curd or yogurt beaten
1 tsp. salt
1/2 tsp. dhania powder
1/4 tsp. turmeric powder
1 stalk curry leaves
1 tbsp. coriander leaves chopped
1 1/4 cup water
1/2 tsp. each ginger, garlic grated
2 green chillies slit
1 tsp. each cumin, mustard seeds
1/4 tsp. wheat flour
1 tbsp. oil
Method:
Cut potatoes into big pieces. Mash 3-4 pieces fine with hand. Keep both aside.
Mix all the dry masala in 1/4 cup water. Heat oil. Add the seeds (cumin and mustard).
When they splutter, add ginger-garlic, chilli and curry leaves.
Add the masala mixture and fry for 2 minutes. Add beaten curd and fry for 5 minutes or
till the curd loses its whiteness. Stir continuously after adding curd.
Add the remaining water and all the potato and flour. Stir well.
54
Boil and simmer for 10 minutes or till gravy thickens Garnish with chopped coriander.
Serve hot with thin wheat chappaties and rice.
::
Navratan Korma
Ingredients:
2 cups peas boiled
1 large carrot chopped and boiled
1/2 cup tomato sauce
1/4 cup curd
1/4 cup malai(cream)
3 tbsp. butter
1 small sweet lime
1 small apple
1 banana
2 slices pineapple
10-15 cashewnuts
20 raisins
2 glaced cherries for decoration
1 tbsp. coriander chopped
1 tbsp. ghee
salt to taste
55
::
Dry Masala
1 tsp. cuminseeds
2 tsp. khuskhus (poppyseeds)
1 tsp. cardamoms
Wet Masala:
1 large onion
1/4 cup coconut shredded
3 green chillies
Method:
Grind the dry and wet masalas separately.
Chop all the fruit fine. Heat ghee and fry cashews, drain and keep aside.
Add butter to ghee and heat, add the wet masala and fry for 2 minutes.
Add the dry masala and salt and fry 2 more minutes. Add the carrots and peas, mix
together curd and cream and add to gravy.
Allow to thicken a bit, add fruit, cashews and raisins and boil till the gravy is thick and
the fat separates.
Garnish with grated cheese ,coriander and chopped cherries.
Serve hot with naan, roti or paratha.
::
Hot Kachori#
56
Ingredients
For cover:
1 1/2 cup plain flour
3 tbsp. oil
salt to taste
cold water to knead dough
For filling:
1 cup yellow moong dal washed and soaked for 1/2 hour
1 tsp. garam masala
1/2 tsp. dhania (coriander) powder
1/2 tsp. coriander seeds crushed coarsely
1/2 tsp. fennel (saunf) seeds crushed coarsely
1/2 tsp. cumin seeds
1/2 tsp. mustard seeds
1 tbsp. coriander leaves finely chopped
salt to taste
2-3 pinches asafoetida
1 tbsp. oil
oil to deep fry
1 tbsp. plain flour for patching
57
Method
For cover:
Mix flour, salt and oil, knead into soft pliable dough.
Keep aside for 30 minutes.
For filling:
Put plenty of water to boil. Add dal.
Boil dal for 5 minutes, drain.
Cool a little. Heat oil in a heavy pan.
Add all seeds whole and crushed allow to splutter.
Add asafoetida, mix. Add all other ingredients. Mix well. Do not smash the dal fully.
But enough to make the mixture hold well. Remove from fire, cool.
Divide into 15 portions. Shape into balls with greased palms.
Keep aside.
To proceed:
Make a paste with water, of flour for patching. Keep aside.
Take a pingpong ball sized portion of dough. Knead into round. Roll into 4" diam.
round. Place one ball of filling at centre. Pick up round and wrap ball into it like a
pouch. Break off excess dough carefully. Do not allow cover to tear.
Press the ball with palm, making it flattish and round. Repeat for 4-5 kachories.
Deep fry in hot oil, on low flame only. If the kachori get a hole anywhere, apply some
paste. Return to oil and finish frying.
Turn and repeat for other side. Fry till golden and crisp. Small bubbles must appear
over kachori. Drain and serve hot with green and tamarind chutneys.
58
Making time: 1 hour (excluding soaking and cooling times) Makes: 10-12 pieces
Note: Take care to fry on low. Hurried frying will result in soggy and oily kachories.
::
Spicy Sev
Ingredients
2 cups gram flour (besan)
1/2 tsp. ajwain (omam) seeds
1 1/2 tsp. red chilli powder
1 tbsp. oil
salt to taste
2-3 pinches asafoetida
water to make dough
oil to deep fry
Method
1.Mix the chilli, oil, salt and seeds into the flour.
2.Add enough water to make a dough which is quite gooey.
3.It should not be pliable but sticky.
4.Grease the inside of a Sev-press, fill with the dough.
5.Press into hot oil, and fry lightly on both sides.
6.Drain well and cool before storing.
Variation:
59
You may adjust the chillies as per taste.
You may omit chillies to make bland sev.
You may add finely crushed dried herbs (eg. mint) for add flavour.
Note: A sevpress is similar to a vermicelli press, but it should be small enough to

handle over hot oil.
Making time: 15-20 minutes
Makes: 250 grams approx.
::
Green All-Purpose Chutney
Ingredients:
15 green chillies
1/2 cup coriander
1/2 lemon
1 tbsp. sev or potato wafers crushed
1/2 tsp. jaggery
salt to taste
1 tsp. oil
1 clovette garlic
Method:
Put all the ingredients , except oil and asafoetida , in a small mixie.
Heat the oil and add the asafoetida and put in the mixie.
60
Run the mixie till a smooth chutney is obtained.
Try using no water or as little as possible to make the chutney keep longer.
Add water as and when required.
Store in a clean glass bottle.
Note: Sev is a fried Indian snack made of gramflour.
Makes 1/2 cup chutney
Making time: 5 minutes
Shelf life: 1 week (refrigerated)
::
Puranpoli
Ingredients
300gms. channa (yellowgram) dal
300 gms. jaggery (molasses)
1 tsp. cardamom powder
150 gms. plain flour
1 tbsp. ghee
warm water to knead dough
ghee to serve
Method
Boil dal in plenty of water till soft but not broken.
Drain in a colander for 10-15 minutes.
61
Pass through an almond grater little by little till all dal is grated.
Mash jaggery till lumps break. Mix well into dal.
Put mixture in a heavy saucepan and cook till a soft lump is formed
Take care to stir continuously, so as not to charr. Keep aside.
Mix ghee, flour, add enough water to make a soft pliable dough.
Take a morsel sized ball of dough, roll into a 4" round.
Place same sized ball of filling in centre, life all round and seal.
Reroll carefully to a 6" diameter round.
Roast on warm griddle till golden brown.
Repeat other side.
Take on serving plate. Apply a tsp. of ghee all over top.
OR
Shallow fry on griddle like a paratha for a better flavour.
But this method will consume more ghee and therefore calories.
Serve hot with dal or amti.
Note: The water drained from boiling dal is used to make the amti. ( a thin curry made
using black masala, garam masala
and some mashed
dal.)
Makes: 7-8 puranpolis
62
Shelflife: Best fresh (puran {filling} may be stored in the refrigerator for a week.
::
Bonda with mashed potato
91. Ingredients:
1 medium Onion
2 cups Potato buds
1 1/2 cup Peas and carrots
2 big ones Green chilies
1 teaspoon Lemon juice
1 cup Gram flour
1/2 tsp Mustard seed
pinch Turmeric
1/2 tsp Baking powder
1/4" piece Ginger
1 small bunch Coriander leaves
2 tsp Salt
Oil
Method:
The filling is prepared as follows:
Mix potato buds and 1/2 teaspoon of salt with 1 cup of hot water. Finely chop ginger,
chilies, coriander leaves, and onion. Heat oil (about 5 Tbsp) and add mustard seeds. Add
chopped ingredients and fry until onions are brown. Add carrots, peas, turmeric and 1
63
tsp of salt and cook on low heat for about 10 minutes. Add potato (now mashed) and fry
for 5 minutes. Remove from heat, add lemon juice and let cool.
The batter is prepared as follows:
Combine gram flour, 3 Tbsp of oil, 3/4 cup water, 1/2 tsp salt, the
baking powder and mix thoroughly After the batter is prepared, make small balls out of
the filling and roll them in the batter. Next fry it in hot oil. You will get about 20-30
small bondas.
::
Paruppu podi
gram dal - 1
toor dal or Pottu kadalai - 1
whole red peppers - 5
Roast the above without oil, add salt and asafoetida and grind into a very fine
powder.
::
Curd Vadai
Grind some grated coconut and green chillies into a thick paste.Add thnis to thick
curd and keep it aside.
Rinse the required amount of urud dal(black gram) for about 1 1/2 hours.Grind into
a thick paste. Add salt, coconut pieces, black whole peppers, and asafoetida.Take
a small piece of plantain leaf or plastic sheet of paper and tap the flour on the
64
sheet into a round flat shape Make a small hole in the middle so that it gets fried
uniformly.Drop this carefuly into boiling oil and fry till it turns golden brown.
Put the vadai immediately in a vessel of water and after about 2 minutes add it to
the curd mixtue.Add fresh coriander leaves, boondi.Splatter with mustard and
asafoetida.
::
Vegetable Cutlet
Vegetables-Potato,Beans, Carrots,green peas,Beet Root(if preferred)
Steam the vegetables in a pressure cooker or a food steamer and mash them into
a tight paste. Add grated onions, salt, red chilli powder, garam masala powder and
ground cinnamon(a pinch).Knead the mixture tightly. Take some rice flour and add
water to make it into a slightly watery juice.Make the vegetable mixture into evenly
sized balls and roll over the rice flour and then cover it with rawa.Deep fry the balls until
they turn golden brown.
Side dish : Tomato ketchup
::
Rasam Powder
Whole black peppers - 1
Toor Dal - 1/2
Cumin seeds - 1/2
coriander seeds - 1/2
65
Slightly heat without adding oil in a fry pan and grind the above ingredients into a
nice powder.
::
Kootu
Ingredients
Corriander seeds (dhania) 3 t.spoon
Red chillies 3
Methi ¼ t.spoon
Channa dhall ¼ t.spoon
Urad dhall ¼ t.spoon
Coconut ¼ cup
Thuvar dhall cooked 1 cups
Channa dhall ½ cup
Tamrind Paste/Tamarind water
Hing a small pinch
Turmeric ¼ t.spoon
Salt 1 t.spoon (or to taste)
Vegetable - White Pumpkin chopped 1-2 inches length wise, or
Egg plant
Method
Cook Thuvar dhall,
channa dhall, turmeric
with extra water and
separate the two, and
keep them aside.
66
Fry corriander seeds, red chillies, methi, channa dhall, urad dhall, and hing in little oil.
Add the coconut and wet grind this mixture.
Cook the vegetable in thuvar dhall water. Add some tamarind paste or tamarind water,
turmeric and salt to this. After this is cooked add the ground paste and boil until the
flavour comes out.
::
Pitla
Ingredients
Thuar dhall 1 cup
Corriander seeds (dhania) 2 t.spoons
Pepper ¼ t.spoon
Coconut ¼ cut
Mustard ¼ t.spoon
Turmeric ¼ t.spoon
Jaggery 1. t.spoon
Tamarind paste 2 t.spoon
Hing a small pinch
Vegetable - Bittergourd 4 chopped
Garbanzo beans (channa) ½ cup
Curry leaves a few
Method
Soak garbanzo beans over night and keep them aside. Cook Thuvar dhall and turmeric
with extra water and separate the two, and keep them aside.
Fry urad dhall, corriander seeds, red chilles, and pepper. Wet grind this mixture with
coconut. Fry bittergourd, green chilles, curry leaves, turmeric, and salt in little oil. Add
67
garbanzo beans, jaggery, tamarind paste, and thuvar dhall water to this and let it cook.
Now add the ground mixture, thuvar dhall and cook until the flavour comes out.
::
Spinach Kootu
Ingredients
Spinach 1 bunch washed and finely chopped
Thuvar dhall 1 t.spoon
Cumin seeds ½ t.spoon
Red Chilles 3
Coconut 3 t.spoons
Curry leaves a few
Mustard seeds ½ t.spoon
Hing a small pinch
Method
Boil spinach and salt in 1 cup water. Soak thuvar dhall, cumin seeds, and, 2 red chilles
for 30 minutes. Grind this with coconut. Add this paste to spinach and cook until the
flavour comes out. Heat some coconut oil in a pan, splutter mustard, then add urad
dhall, 1 red chille, curry leaves, little hing, and add this to the kootu.
::
Eriseri
Ingredients
Pepper 1 t.spoon
Red chillies 4
Coconut grated 2 t.spoon
68
Mustard ¼ t.spoon
Curry leaves
Hing a small pinch
Coconut oil 1 t.spoon
Vegetables - Plantain, Chenai Kazanku washed, peeled and diced
Method
Boil the vegetables, add a little salt to this. Fry red chilles and pepper and wet grind this
mixture with coconut and a few curry leaves., Mix the masala with the boiling
vegetables and Cook until the flavour comes out. Heat some coconut oil in a pan,
splutter mustard, then add urad dhall, 1 red chille, curry leaves, little hing, and add
this to the above.
::
Beans and Potato Kootu

Ingredients
Thuvar dhall 1 cup
Poppy seeds ½ t.spoon
Mustard 1 t.spoon
Coconut grated 2 t.spoons
Red chilles 4
Curry leaves a few
Turmeric ½ .spoon
Vegetables: Beans, and Potaoes washed and chopped evenly
Method
69
Cook thuvar dhall and keep it aside. Boil beans and potatoes, add a little salt and
turmeric to this. Wet grind coconut, poppy seeds, mustard, and red chilles. Add this
masala to the boiling vegetables, and cook until the flavour comes out. Add the
cooked thuvar dhall and let it boil for a few minutes. Heat some oil in a pan, splutter
little mustard, then add curry leaves, little hing, and add this to the above.
::
I eat merely to put food out of my mind. ~N.F. Simpson
Vegetable Kootu
Ingredients
Coconut 2-3 t.spoons
Cumin seeds 1 t.spoon
Red chilles 5
Turmeric ½ t.spoon
Curry leaves a few
Mixed Vegetables: carrot, cabbage, peas, potatoes, etc., washed
and diced
Method
Chop the vegetables evenly and cook them with a little salt and turmeric.
Wet grind coconut, cumin seeds, and red chillies and add this masala to the boiling
vegetables. Cook until the flavour comes out.
Heat some coconut oil in a pan, splutter mustard, then add urad dhall, 1 red chille, and,
curry leaves, and add this to the above.
::
70
Podalangai (Snakegaurd) Paal Kootu
Ingredients
Podalangai washed and chopped
Thuval dhall ½ cup
Turmeric powder a small pinch
Cumin seeds 1 t.spoon
Red chillies 2
Green chillies 2
Milk ½ cup
Grated Coconut ¼ cup
Mustard ¼ t.spoon
Salt 1 t.spoon
Ghee 1 t.spoons
Method
Cook thuval dhall with 2 cups of water and keep it aside. Cook vegetable and add the
cooked dhall, turmeric powder, and salt and let it boil for a few minutes. Wet grind
coconut, red chillies, green chiliies and cumin seeds with milk. Add this to the boiling
vegetable and let it cook for 10 more minutes.
Heat some ghee in a pan, splutter mustard, then add urad dhall, and hing, and add it to
the above.
::
Eggplant Gotsu
Ingredients
71
Eggplant 1 large, Tamarind ½ t.spoon
Red chillies 3, Green chillies 2
Hing a small pinch, Mustard ½ t.spoon
Urad dhall 1 t.spoon, Curry leaves a few, Cilantro a small bunch washed and finely
chopped, Cooking Oil 2 t.spoon, Salt
Method
Coat eggplant with little oil, and either bake it in an oven, or grill it on the stove. Peel
the skin, mash the eggplant and keep it aside.
Heat some oil in a pan, splutter mustard, then add hing, urad dhall, red chillies, green
chillies, and curry leaves and keep it aside. Bring 1 cup of water to a boil, and add
tamarind paste and salt to this. Mix mashed eggplant, fried ingredients to the tamarind
water. Garnish with finely chopped cilantro.
A gourmet who thinks of calories is like a tart who looks at her watch. ~James Beard
Eggplant Podi Curry

Ingredients
Eggplant 250 grams, washed & cut 1” lenght wise
Corriander seeds 1.5 t.spoon
Red chilli 4-5
Mustard ¼ t.spoon
Cooking oil 4 t.spoons
Hing a small pinch
Turmeric ¼ t.spoon
Salt ¾ t.spoon
Method
72
Dry roast urad dhall, channa dhall, corriander seeds, red chillies and hing. Dry grind the
above with ¼ t.spoon salt. Heat some oil in a pan, splutter mustard, then add turmeric,
hing and the chopped eggplant to this. Sprinkle little water, and cover it slightly until
the eggplant gets cooked. Now add the remaining salt, tamamrind paste, and the
ground masala powder. Mix it well and add a few t.spoons of cooking oil.
::
Plantain Puli Curry

Ingredients
Plantain 2-3 washed, peeled, and diced
Urad dhall ½ t.spoon
Mustard ¼ t.spoon
Hing a small pinch
Turmeric ¼ t.spoon
Tamarind paste/extract ¼ t.spoon
Red chilli 2
Curry powder 1 t.spoon
Curry leaves a few
Oil 3-4 t.spoons
salt 1 t.spoon
Method
Heat 1 t.spoon of oil in a pan/wok, splutter mustard, then add hing, urad dhall, curry
leaves, turmeric, red chilli and diced plantain. Sprinkle water and let it cook for 10
minutes. Now add salt, curry powder and mix it well. Add little water to tamarind paste,
and sprinkle this on the plantain curry, and let it cook for a few more minutes.
::
73
In all the controversies over what the causes of diversities might be, no one seem to have paid
much attention to the factor in the environment that has the most obvious effect on any
organism: food.
Michael Crawford & David Marsh
Plantain Podimas
Ingredients
Plantain 2-3 , Turmeric ¼ t.spoon
Hing a small pinch, Green Chillies 6
Ginger a small piece minced/gratted, Urad dhall ½ t.spoon
Channa dhall 1 t.spoon, Mustard ¼ t.spoon
Curry leaves, Cilantro a small bunch washed and finely chopped
Lemon 1, Cooking Oil 2 t.spoon, Salt 1 t.spoon (or to taste)
Method
Boil plantains with turmeric and salt.
Peel skin and grate them and keep it aside.
Heat 2 t.spoons oil in a pan/wok, splutter mustard, then add urad dhall, channa dhall,
hing, turmeric, curry leaves, red chillies, finely chopped ginger, lemon juice and salt and
then add the grated plantains. Let this cook for a few minutes and then garnish with
cilantro.
::
Plantain Curry
Ingredients
Plantain 2-3 washed, peeled and diced
Grated Coconut ¼ cup

74
Red chillies 2-3
Mustard ¼ t.spoon
Hing a small pinch
Turmeric ¼ t.spoon
Curry leaves a few
Cooking oil 3 t.spoon
Salt ½ t.spoon
Method
Boil plantains with turmeric and salt.
Wet grind cumin seeds, coconut and red chilles and keep it aside. Heat 3 t.spoons of oil
in a pan/wok, splutter mustard, then add hing, urad dhall, curry leaves, turmeric, and
the diced plantain. Sprinkle water and let it cook for 5 minutes, and now add the ground
masala, and let it cook for another 5-10 minutes.
::
Aloo Dum
Ingredients
10 small potatoes
3 medium sized onions
2-3 tbsp shredded coconut
A small piece of ginger
4-5 green chilles
2-3 cardammom pods
1/2 cup yoghurt
75
1 tsp garam masala powder
1 tbsp poppy seeds
2 1/2 tsp dhania(coriander) powder
1/2 tsp cumin powder
1 tsp red chilli powder
1 tablespoon chopped coriander leaves
Salt to taste
Oil for deep frying the potatoes
2 tbsp cooking oil/ghee(clarified butter)
Method
Boil the potatoes. Peel them and prick the potatoes with a fork.
Fry the potatoes in hot oil till they turn slightly brown.
Drain and set aside.
Heat oil in a shallow pan and fry the onions to light brown.
Grind the coconut, poppy seeds, cardamon, ginger and green chillies to a paste.
Add the paste to the onions. Fry till the oil seperates.
Add chilli powder,cumin powder and dhania powder and
stir for 5 mins.
Add the yoghurt , salt and the fried potatoes.
Add enough water to cover the potatoes and simmer till
the gravy is thick for about 10 minutes.
Now add the garam masala powder and mix well.
Garnish with the chopped coriander leaves.
Eat with chapathi/nan.
::
sPL. Avial
Ingredients
76
2 cups of cubed and boiled vegetables like:
beans
carrots
potatoes
drumsticks
raw bananas
cauliflower
Roast in a little oil one by one and blend to
a smooth paste:
2 tsp cumin seeds
2 tablespoons of coconut, shredded
4-5 green chillies
3/4 packet buttermilk
A pinch of turmeric
Salt to taste
3 tsp cooking oil for seasoning
1 tablespoon fresh coriander leaves, chopped finely
Method
Add the salt, turmeric and the coconut paste to the buttermilk.Add the boiled
vegetables. Heat on a low flame till the buttermilk mixture reaches a thick texture.Keep
stirring continously. Now add the chopped coriander leaves. Season with mustard, curry
leaves, hing , cumin and red chillies in hot oil. Heat hot with plain rice.
::
Vazai Thandu Curry
Ingredients
Vazai Thndu Washed and finely chopped
Moong dhall 2 t.spoon

77
Red chilli 2
Mustard ¼ t.spoon
Hing a small pinch
Ginger a small pinch
Green chilli 1
Grated coconut 2 t.spoons
Butter milk ¼ cup
Salt ½ t.spoon
Method
Soak vazai thandu, moong dhall, butter milk and salt together for 15 minutes.
Heat some oil in a pan/wok, splutter mustard, then add urad dhall, red chilli, hing,
green chilli, and ginger.Squeeze the butter milk out the soaked vazai thandu, and add
the vazai thundu to the above pan. Let it cook for 10 minutes, and then add the grated
coconut to the above.
::
Okra (Vendakai) Curry
Ingredients
Okra (Vendakai) 250 grams, washed, diced and dried
Mustard ¼ t.spoon
Hing a small pinch
Turmeric a small pinch
Chill powder ½ t.spoon
Yogurt 1 t.spoon
Salt ½ t.spoon
78
Method
Heat some oil, splutter mustard, then add urad dhall, hing, turmeric, and add the diced
okra. Add salt and mix it well, and let it cook for 10-15 minutes. Now add chilli
powder, and 1 t.spoon yogurt and keep frying for 5-10 minutes.
::
Eat what you like and let the food fight it out inside.
Mark Twain
Potato Roast
Ingredients
Potatoes 1 pound
Turmeric ¼ t.spoon
Hing a small pinch
Chilli powder 1 t.spoon
Mustard ¼ t.spoon
Curry leaves a few
Cooking Oil 5 t.spoon
Method
Boil potatoes with turmeric and salt.
Peel skin and dice them and keep it aside.
Heat 5 t.spoons of oil in a pan/wok, splutter mustard, then add urad dhall, hing, chilli
powder, turmeric, salt and the diced potatoes. Simmer the stove and let it cook until the
potatoes turn light brown.
::
79
There is no sight on earth more appealing than the sight of a woman making dinner for
someone she loves. ~Thomas Wolfe
Potato Podimas
Ingredients
Potatoes 1 pound
Turmeric ¼ t.spoon
Hing a small pinch
Green Chillies 6
Ginger a small piece minced/gratted
Mustard ¼ t.spoon
Curry leaves
Cilantro a small bunch washed and finely chopped
Lemon 1
Cooking Oil 2 t.spoon
Method
Boil potatoes with turmeric and salt.
Peel skin and mash them and keep it aside.
Heat some oil in a pan/wok, splutter mustard, then add urad dhall, channa dhall, hing,
turmeric, curry leaves, red chillies, finely chopped ginger, lemon juice, salt and the
mashed potatoes. Let this cook for a few minutes and then garnish with cilantro.
::
80
Potato Curry
Ingredients
Potatoes 1 pound
Turmeric ¼ t.spoon
Hing a small pinch
Chilli powder 1 t.spoon
Urad dhall ½ t.spoon, Mustard ¼ t.spoon, Cooking Oil 3 t.spoon, Salt 1 t.spoon (or to
taste)
Method
Dice potatoes with skin. Heat 5 t.spoons of oil in a pan/wok, splutter mustard, then add
urad dhall, hing, turmeric and the diced potatoes. Simmer the stove and add salt, let
it cook until the potatoes turn light brown.
::
Cabbage Curry
Ingredients
Cabbage finely chopped
Green chillies 4 cut length wise
Mustard ¼ t.spoon
Hing a small pinch
Curry leaves a few
Cooking Oil 2 t.spoons
Method
Heat some oil in a pan/wok, splutter mustard, channa dhall, urad dhall, hing, and curry
leaves. Add chopped cabbage and green chilles, sprinkle some water and let it cook
until the cabbage becomes soft.
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::
Bittergourd Curry
Ingredients
Bittergourd washed and chopped in cubes/lenthwise
Red chillies 2
Hing a small pinch
Turmeric powder a small pinch
Mustard ¼ t.spoon
Curry leaves a few
Tamarind powder ¼ t.spoon or Tamarind paste less than ¼ t.spoon
Cooking oil 2-3 t.spoons
Salt 1.tspoon
Method
Heat oil in a pan, splutter mustard, then add red chillies, urad dhall, hing, turmeric,
curry leaves, and the chopped bittergourd. Sprinkle some water, and let it cook for 15-
20 minutes. Now sprinkle taramrind powder or tamarind water, and salt. Simmer the
stove and let it fry for a few more minutes until the oil seperates.
::
Parupu Usili
Ingredients
Thuvar dhall ¼ cup
Channa dhall ¼ cup
Red chillies 4
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Hing a small pinch
Mustard ¼ t.spoon
Curry leaves a few
Cooking Oil 5 t.spoons
Vegetables - Beans, cabbage, etc., washed and chopped
Method
Dry grind thuvar dhall, channa dhall, and red chillies , coarsley.
Chop vegetable finely and boil this with little salt., Bring ½ cup of water to a boil, add
salt, and mix the dhall mixture with this water. Cook this either in a pressure cooker or
a microwave oven. Heat some oil in a pan/wok, splutter mustard, then add urad dhall,
hing, and curry leaves in oil, and add the dhall mixture to this. Keep stiring until the
dhall becomes slightly dry. Now add the cooked vegetable, and keep stiring until
everything mixes well.
::
rawplantain- channa usili
Ingredients
raw plantain 1 onion 1

scrapped coconut - 3
tsp channa dhal (kabuli
channa) - ½ cup, curry
leaves - few mustard
seeds - ½ tsp urad dhal
- ½ tsp chilli powder - ½
tsp, turmeric - ½ tsp salt
- 1 tsp oil - 4 tsp
Method
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soak channa dhal overnight and pressure cook it. Drain and allow it to cool
completely.cut onion into small pieces finely. cut raw plantain in small round slices and
again cut it into four pieces each round slices. Heat a pan, pour oil and season it with
mustard and urad dhal. Put the onion and fry it till transparent. Put red chilli powder,
turmeric and salt. Then add the raw plantain and fry it till tender. Grind the cooled
channa in a chopper . It will be a dry crumbled powder. Add it to the curry. Mix it well to
blend.
Now put the scrapped coconut and and curry leaves. Continue to fry for 2 more min.
Mix well and serve hot with rice and sambar. It is healthy and simple.
::
read Uppuma
Ingredients
Bread slices-8 or 9, Onion- 1, 2 or 3 red chillies, 1 tsp mustard seeds, 1 tsp urad dhal, 1
tsp bengal gram dhal, 1 tsp chilli powder, 1 tsp garam masala powder, 1 tsp turmeric
powder, salt to taste, 1 tbs oil, Cut onion into small pieces. Make bread into small
pieces. Take oil in kadai, heat, put mustard, wait till it cracks, then add bengal gram
dhal, urad dhal, red chillies and fry.
Then add onion pieces and fry till light brown. Add bread pieces, salt, chilli
powder,turmeric powder, garam masala powder, mix well. Sprinkle little water and cook
for few minutes. Garnish with coriander leaves. Serve Hot.
::
dli uppuma (from Idlis)
Break idlis into small pieces (somewhat powdery nature). Heat a little oil and add
mustard seeds, when it pops, add 1 tsp urud dal, ½ tsp gram dal and ½ cup chopped
onions, 3 green chillies(chopped), 2-3 pieces of chopped ginger, few curry leaves. When
the onions turn colourless, add the powdered idlis. If required add salt.Cook for 5 min
until they mix up well.
::
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Aval uppuma
Soak 200 g of aval in water for ½ hour.Heat 4 tsp of oil in a pan, add ½ tsp mustard
seeds. When it pops, add 1 tsp urud dal, ½ tsp whole black peppers, ½ tsp cumin seeds
and ¼ tsp salt. Drain the water from the aval and add it to the pan and fry. You can mix
curd with soaked aval if you like.
::
Potato upma
potato- ½ kg, red chillies - 1, green chillies- 4, ginger - small piece, Mustard seeds-1Tsp.,
Cumin seeds- 1 Tsp. Boil potatoes with some salt added to it. Then peel them off and
mash the potatoes to a paste. Heat the oil in a pan and add mustard seeds,cumin
seeds,red chillies and when they start to pop up,add green chillies and finely chopped
ginger pieces. Then add the mashed potatoes to it and cook until it gets brown. When it
cools a bit, add 2 tsp. of lemon juice to it. Note: Add saffron to the oil first, so that the
potatoes dont stick to the pan.
::
Rawa Kichadi
Vegetables - 6 Beans, 1 small carrot, 1 onion (optional), shelled green peas - ¼ cup
green chillies – 1 Cut the vegetables into fine pieces. Take 1 cup of rawa and lightly
roast without oil to make it crisp. Pour 3 teaspoons of oil in a fry pan and add ½ tsp
mustard seeds.When it splatters, add 1 tsp urud dal, 1 teaspoon gram dal, 2 sprigs
curry leaves and chopped green chilli and roast lightly. If onions are not used you may
add a pinch of asafoetida. Add the onions and fry until they turn colorless. Now add the
vegetables, salt and fry them until they turn soft Add the red chillie powder. Now add 3
cups of water and when it begins to boil add rawa and keep stirring till all the water is
absorbed and it becomes thick (fully cooked).
I told my doctor I get very tired when I go on a diet, so he gave me pep pills. Know what
happened? I ate faster.
--Joe E. Lewis
::
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Tomato Omlet
Tomatoes- 6, onions- 2, green chillies- 4, rice flour- 1 kg, cumin seeds - 1 spoon, salt to
taste Rinse the Rice flour in water for about 2-3 hours.Cut Tomatoes, greenchillies into
very fine pieces. Mix Riceflour,cumun seeds,finely cut pieces of tomatoes&chillies,salt
with some water in a bowl until they get finely mixed up and appear like a dosa flour.
Heat the pan and spread a drop of oil on it.When the pan is fully heated, take some flour
and spread it on the pan into a round shape.Turn it over so that both sides are cooked
well and move it to a plate. Note: You can add vegetable slices to the tomato slices and
make any vegetable omlet.
::
Vermicelli upma
vermicelli - 1 cup, mustard seeds - ½ tsp, urud dal - ½ tsp, gram dal - ½ tsp, asafoetida -
a pinch, red chillies - 2, oil - 5 tsp, curry leaves - a bunch, onion - 1 (optional) Roast
vermicelli in ghee/oil for 2 min until it becomes slightly white in color. Heat oil, add
mustard seeds. When it pops, add red chilies, urud dal, gram dal and asafoetida.Add
curry leaves and finely chopped onions.Add the roasted vermicelli .Now add 2 cups
water and leave it covered in low heat. Stir occasionally and cook until it becomes soft.
Roast cashews in little ghee and add it to the upma. Serve hot If onions are not added
you may have to add 2 ¼ cups of water instead of 2 cups.
::
Tamarind Aval Upma
Ingredients: Aval(Rice Flake)- 1 cup,

Tamarind (lemon size), Redchillies- 6,
Mustard Seeds- 1/2tsp, Urad dal- 1/2tsp,
turmeric powder- 1/4tsp
Method: Add two cups of water to

tamarind and take extract.Add salt to it
and keep aside.In a frying pan heat 5 tsp
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of oil and add red chillies,musturd seeds,urad dal,a pinch of asafoetida and when it
pops add the tamarind extract,turmeric powder and heat it. When it comes to boil add
aval, stir it and cook for 3 mins:
::
Pori uppuma
Puffed rice - 1 cup, onions chopped- ¼ cup, mustard seeds - 1 tsp, urud dal - 1 tsp,
gram dal -1 tsp, grated cocfonut - 1 tsp, oil - 2 tsp Heat oil in a frying pan and add
mustard seeds.when it pops, add the urud dal, gram dal,red cfhillies, curry leaves. and
coconut.wait until they get roasted. Now, put thev puffed rice in a bowl of water and
take out immediately.Add it to the pan and heat cfor 2 minutes
::
Rice Uppuma
Rice rawa - 1 cup, water - 3 cups ,
In a pan, heat 6 tsp of oil and add ½ tsp mustard seeds, 1 tsp urud dal, 1 tsp gram dal,
3 red chillies, a pich of asafoetida. Then add 6 tsp grated coconut and fry lightly.Now
add 3 cups water and when it comes to boil, add 1 cup of rice rawa and stir well until it
becomes somewhat powdery and soft. Add a bunch of curry leaves. Add 2 tsp of ghee
while serving.
::
Instant Sevai
par boiled rice - ½ kg, salt - , water- 2 litres.
Soak par boiled rice for 3 hours. Add salt and grind into a very very nice flour.Heat 1 tsp
of oil in a fry pan and add the ground flour.Stir slowly in low heat for 10 minutes or until
it becomes thick.Make this flour into large balls. Heat 2 litres of water in a large surface
vessel. Add the large balls and allow to boil. It will then float on top.Place these balls in
a omappodi achu(very small holes) and squeeze out on a large plate or large sheet of
plastic paper. Leave it in hot sun to dary and become crisp.
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When sevai is required, Boil water and add this prepared dry sevai to it. Then remove
and drain the water. Now instant sevai is ready.
::
banana bonda
Ingredients
Banana-2, Egg-1, Sugar-2 tblspoon, Ghee-for frying bread-6 pcs.
Method
It is very easy way to prepare banana bonda. 1. Make 1 banana in to 4 pieces. 2. Remove
4 sides of wall from the bread pieces and make it powder and add sugar into it. 3. put
egg into a bowl. 4. Now take banana pcs, wipe it of in egg and then in bread powder. 5.
take a pan, after getting ghee heating fry the pieces both the sides till they get brown
colour. 6. Now its ready to serve.
::
Brocolli Manchurain
Ingredients
Brocolli - 2 small Corn flour - 3 tablespoon Bread Crumbs - 4 tablespoon salt to taste oil
for frying soy sauce - 3 tsp tomato sauce - 3tsp
Method
1)Make the Brocolli into small florets 2)Boil the Brcolli florets with enough water and salt
3)Add enough water to teh corn flour and make it a watery paste 4)Dip the florets in the
corn flour 5)Roll them in the breadcrumbs 6)Fry until golden brown 7)Add the soy sauce
and tomato sauce 8)Serve Hot
::
MASALEDAR SEM (SPICY GREEN BEANS)

(Serves 6)
This recipe is mostly Madhur Jaffrey’s, although I don’t follow it to the letter when I cook
anymore. I like to serve the beans a little crunchier than you would find in an indian
home, so I don’t cook it as much in the end. It definitely warrants experimentation.
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This recipe is guaranteed to spice up an ordinary meal. It also goes well with plain rice
and meat or chicken that has been prepared simply.
Ingredients:
1 ½ lb. Green beans (Trim the ends and then cut the beans in half crosswise.) 1
½” long and Fresh ginger (Peel and chop coarsely.) 1” thick piece 10 cloves
Garlic peeled, 1 cup Water, 4 tblsp Vegetable oil, 3 tsp Whole cumin
seeds, 2 tsp Ground coriander seeds, medium Tomatoes, peeled (put
tomatoes in very hot water for a few seconds, peel off the skin and finely chop.)
to taste Salt, Freshly ground pepper, 3 tblsp Lemon juice (or to taste)
Method:
Put ginger and garlic into a food processor and add ½ cup water. Blend until fairly
smooth. Heat the oil in a wide, heavy saucepan over a medium flame. When hot, put in
the cumin seeds. Stir for half a minute. Pour in the ginger-garlic paste. Stir and cook
for about two minutes. Put in the coriander and stir a few times. Put in the chopped
tomatoes. Stir and cook for 2 minutes while mashing the tomato pieces with the back
of a slotted spoon. Put in the beans and salt and one cup of water and simmer them.
Cover, turn heat to low and cook for 8-10 minutes or until the beans are tender.
Remove the cover. Add the lemon juice and a generous amount of freshly ground
pepper. Turn up the heat and boil away the remaining liquid, stirring the beans gently
as you do so.
::
Kaara.adai
Roast 200 g of raw rice and

powder it into a nice rava.Dry
roast 2 tsp of cowgram. In a thick
vessel, heat water to boil, and add
the roasted cowgram , coconut
pieces(cut into very small pieces)
and ½ tsp salt.When they are
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cooked, add the rawa and stir into a paste. Flatten this flour ino round shape (the size of
urud vadai), place in idli plates and cook.
::
We are living in a world today where lemonade is made from artificial flavors and
furniture polish is made from real lemons. ~Alfred E. Newman
Morkkali
rice flour - 1 cup, water - 2 cups, sour curd or buttermilk - 1 cup
Mix the above well. Heat 2 tsp of oil add mustard seeds, when it splutters, add 2 curd
chillies(alternatively, use red whole peppers), ¼ tsp asafoetida, . Now add the liquid to
this and stir well iuntil it becomes thick and non-sticky.
::
Rava Pongal
Rava - 1 cup , Moong dal - ½ cup , whole black pepper - 1tsp, cumin seeds - 1 tsp ,
green chilli -1 , asafoetida - a pinch , turmeric powder - a pinch, ginger pieces - 10 ,
curry leaves - a twig, salt - ½ tsp , oil - 6 tsp , ghee - 2tsp Add 1 cup of water to ½ cup
Moong dal and boil it in the pressure cooker until it becomes very soft. Roast Rava in 4
tsps of oil. Add two cups of boiling water and stir until the rava is fully cooked. Mash
the cooked Moong dal and add it to the rava. Add salt and mix well.
In 2 tsp of oil roast pepper . Add turmeric powder and asafoetida. After this add cumin
seeds, cashews and Roast. cashews should not become too red. Add the finely chopped
chillis and ginger pieces to the mix. Add the mix to the pongal and mix well. Add 2 tsp
of melted ghee to the pongal.
::
We think fast food is equivalent to pornography, nutritionally speaking. ~Steve Elbert
Bread channa bajji
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Ingredients:Bread slices, Channa masala, Vegetables(carrot,beans,peas), Tomato,
Onion,Garlic, Coriander leaves., Chilly powder, salt., Gram flour
Method:Toast the bread slices and cut each into 4 parts. Boil and mash all the
vegetables. To this add channa masala and ground paste of garlic,onion and
tomato.Keep stirring till the raw smell goes off.Now adda channa masala,salt and chilly
powder.Keep stirring till its just thick enough and not liquidy. Now take two bread
pieces .Place a little channa masala u have made now between this like u do for
sandwich.Make a semi-liquid paste with gram flour ,salt and chilly powder.Dip this bread
sandwich and fry till golden brown.Allow oil to drain and serve hot.
::
cheese roll
Ingredients: rotis- 4, cooked any veg curry- 1 cup, cheese spread- 2tbsp, onion rings- 1
cup
Method: Take roti and put curry in the centre then add onion rings and cheese spread
and fold the roti like a roll. Recipe from uma roy.
::
Chappathi dal
Vegetables:cauliflower, cabbage, potato - combined - 200g, onion - medium,tomato -

small -1, green chillie - 3, moong dal - 100g, salt - ¼ tsp, mustard - ¼ tsp, urud dal - ½
tsp, curry leaves - 1 twig.
Cut any of the vegetables,add chopped onions, chopped tomato,green chillies(cut into
half lengthwise), and moong dal.Add water until the mixture is just immersed and steam
in a pressure cooker.Add splattered mustard seeds, urud dal and curry leaves after
removing.
::
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Aloo Mattar
Ingredients:garlic, onion, ginger, potatoes, peas, garam masala/channa masala, salt
Preparation:
Cut onion, garlic, ginger(a very little one) into very small pieces and grind this as a
paste.Now, heat oil in a pan and keep saute this paste to get rid of the raw smell and
make it into a gravy. Boil potatoes and peas separately. Peel off the potatoes and cut
into very small cubes. Now add this potatoes and peas to the above gravy.To this add
garam masala/channa masala and salt to taste. Garnish with coriander and onion pieces.
(U can add a drop of dilute tamarind paste if necessary).
::
Sweet Side Dish—Coconut Flower
1.Using a scrapper,scrap the coconut.
2.Grate the jaggery.
3.Add this to the freshly shred coconut scrappings.
4.Add just a pinch of salt.
5.Mix well. Enjoy this with the Rice dosai.
This is usually made for special occasions in my family. But I love it a lot so I make it all
the time. Recipe from Sangeetha Kedlaya.
::
Bitternut pitlai
For the paste: coriander seeds - 1 tsp, gram dal - 2 tsp, 2 red dried chillies, whole black
peppers - ½ tsp, asafoetida - a pinch.
Fry the above in 2 tsp ghee, add 5 tsp grated coconut and grind. Soak 3 tsp of chana dal
previous night and let them be soaked for at least 7-8 hours. Cut bitter nut into slices,
add the chana dal and steam them. Steam toor dal (3/4 cup) separately. Heat 1 cup of
water and add tamarind juice to it. Add 1 tsp sambar powder, and 1 tsp salt. When it
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comes to boil, and the raw smell of tamarind disappears, add the bitternut, chana dal
and cook for 3 min. Then add the ground paste and steamed toor dal. Cook for about 3
min . In little oil splutter some mustard seeds and add it to the pitla. Add a bunch of
curry leaves.
::
Steamed Toor dal
In a vessel, take 1 cup of toor dal and add 3 cups water and a pinch of turmeric
powder.Place this vessel inside a pressure cooker with little water under the vessel and
cover it with a lid. Cover the cooker and allow for 3 whistles. If pressure cooker is not
available, you may just boil in a vessel for a long time until the dal becomes soft like a
paste. This is used for the preparation of sambar, rasam etc.
To this you may add ½ tsp salt. Splatter mustard seeds in ghee and add to the dal. Serve
WIth rice. This is used for various festivals.
::
Pineapple Gojju
Ingredients: 1)Pineapple-1 medium sized. 2)4-6 spoons of Urad daal. 3)1-1 ¼ spoons of
Methi seeds(Menthya). 4)8-10 Red chillies(Depends on the taste if you want more hot
add more). 5)Little grated coconut or dessicated coconut. 6)3/4th spoon of
INGU(Asafotedia). 7)3/4th spoon of Turmeric powder . 8)Salt to taste and 9)Little
Jaggery/Sugar(Depends if the pineapple is sweet add very little jaggery or else add little
more jaggery/sugar. Method: First of all cut the pineapple to pieces.Add all the
ingredients(2-9) and grind it. In between do add the pineapple pieces too and make a
fine paste of the entire items(You can also have the items grinded to a coarse paste-this
depends on how you wish to eat). Once this is over heat a little oil in a pan. Add little
mustard seeds. Once they splatter add the contents of the blender(gojju) to the pan and
allow it to Boil for
a little while. Depending on the taste you can add extra jaggery/salt. You can store this
in the refrigerator for about 4-5 days. It tastes good with Chapathis or Rotis. Even with
Plain Rice it tastes Great.
::
Mysore Rasam
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Fry the following lightly until golden brown in a spoon of ghee and grind the following
in a mini blender jar to make a paste:
coriander seeds(Dhaniya)-2 spoon, black whole peppers(Milagu)-1 spoon, gram dal-1

spoon, red chillies-2-3, asafoetida(Perungayam), grated coconut - 2 spoons(Add last).
Steam ½ cup of toor dal in a pressure cooker.Cut 1 large tomato and add 2 cups of
water to it. Add salt, Sambar powder, asafoetida, tamarind juice and heat the mixture
until the raw smell of tamarind is gone.Add steamed toor dal and the ground
mixture.Keep it in low heat for sometime and then add ½ spoon rasam powder.Add
splattered mustard.Add green coriander leaves and curry leaves(karuveppilai)-::
::
Veg Cutlet
Ingredients
2 small potatoes, boiled , peeled and mashed
3 cups vegetables, chopped finely, boiled and drained well (You can use beets, carrots,
peas, cabbage,etc)
1 tsp dhania(coriander) powder
1 tsp cumin powder
½ tsp saunf(fennel) powder
½ tsp amchoor(mango powder)
½ tsp garam masala powder
2 green chillies , finely chopped
1 tsp ginger-garlic paste
1 tsp chopped coriander leaves
1 tsp chopped cashewnuts
1 egg white
1 egg well beaten
1 cup breadcrumbs
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Salt to taste
1 tbsp ghee(clarified butter)
Oil for shallow frying the cutlets
Method
Heat the ghee and add the ginger-garlic paste and green chillies. Fry for about a
minute. Now add the cashewnuts and all the powdered spices. Add the coriander
leaves. Fry for ½ a minute. Now add all the drained vegetables and mix well. If there
is any water, fry till all moisture is totally lost. Mix in the mashed potatoes and salt to
taste. Heat through and take off the stovetop.
Mix in 1 egg white.This will help bind together the vegetables. Make flat rounds of the
above. Dip each round in the well beaten egg and roll in the breadcrumbs. Shallow fry
on both sides till golden brown. Eat when hot with chutney.
::
A friend and I were standing in line at a fast-food restaurant, waiting to place our order.
There was a big sign posted. "No bills larger than $20 will be accepted."
The woman in front of us, pointing to the sign, remarked, "Believe me, if I HAD a bill larger
than $20, I wouldnt be eating here."
Biscuit Roti
Ingredients
4 cups Maida ( all purpose flour)
1 cup Bombay rava (semi-coarse semolina)
4 tbsp grated fresh coconut
3-4 green chillies, minced
1 tsp mustard seeds
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1 sprig curry leaves
A pinch of hing (asoefetida)
Salt to taste
Oil for deep frying
Method
Sieve the flour and add salt to taste (about ¾ tsp). Add hot water and hot cooking oil
(about 2 tbsp) to prepare a smooth dough. Make rounds that fit in your palm. Set aside.
In a pan, heat about 1 tbsp of cooking oil. Add mustard seeds and when they splutter,
add the green chillies, hing and curry leaves. Fry for about 20 secs and then add the
chilli powder and rava. When the rava starts turning color(about 2mins, sprinkle some
water(about ¼ cup) and add the salt and coconut. Cook for about 5-6 minutes on a low
flame. Remove and let cool. Make small round balls of this rava stuffing. Take each
maida round, keep the rava stuffing in the center and fold the rounds till the stuffing is
completely sealed inside. Roll out into small circles using a rolling pin. Bring the cooking
oil to smoking point and deep fry these till golden brown and crisp. Eat when hot with
tomato ketchup.
::
Bharwa Bhendi
Ingredients
1 lb Bhendi, washed
1 large onion , sliced finely
½ tsp cumin seeds
3 tbsp cooking oil
1 tsp lemon juice
For stuffing:
1 ½ tsp red chili pwd
1 tsp amchoor
1 tsp cumin seeds
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½ tsp saunf(fennel)
2 tsp dhania pwd
1 tsp garam masala
¼ tsp turmeric
Salt to taste
Method
Make one slit on each bhendi and set side. Heat 1 tbsp of the oil and fry the stuffing
masala till well browned. Not more than a minute. Stuff each bhendi with this masala
and keep the remaining aside. Heat the remaining oil, add the cumin seeds and when
they splutter add the sliced onions.When the onions start browning, add the
remaining masala and the bhendi pieces. Sprinkle some water and salt and cook
covered on a low flame for 30 minutes. Keep turning occassionally. When the bhendi
is done, take off the stovetop and sprinkle the lemon juice.Mix well. Serve hot with
chapati/rice and dal.
::
Tomato pickle
Cut the tomatoes into large pieces.Add red chilli powder,a small piece of tamarind and
salt.Grind it in a blender to make it
into a thick juice.Pout 5 teaspoons of oil in a frypan.Add mustard seeds,fenugreek

seeds, and asafoetida(perungayam).When the mustard splatters,add the tomato mixture
and fry at low heat with constant frying until
it becomes a thick paste.This will taste great with curd rice.
::
Lime pickle
Fresh lime(large size, thin skin, ripe) - 6
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Cut into medium pieces.(Preseve the juice while cutting).Add salt- 4 spoons,red chilli
powder - 4 spoons, asafoetida - 1/2
spoon and mix well.
Next day add 1/4 cup of sesame oil and leave it aside.
Next day, add mustard seeds to 4 spoons of oil and when it splatters add fenugreek
seeds and asafoetida.Add this to the
poickle and mix.Store in refrigerator.
::
Ginger Pickle
Grate ginger finely.Take oil and add mustard seeds.When it splatters, add fenugreek
seed powder an asafoetida.Add
grated ginger and fry well till the moisture is gone and it becomes a non-sticky paste.
::
Tamarind pickle (Pulikkachal)
coriander seeds (Dhaniya), fenugreek seeds, sesame seeds - each 1 spoon
asafoetida - 1/4 spoon
Slightly roast the above without oil and grind into fine powder. Pour 3 spoons of oil in a
fry pan and add some gram dal
and whole red peppers and fry slightly.
Add tamarind juice to this and bring it to boil.Add salt and heat with constant stirring
until the mixture becomes thick. Now
add the ground powder and stir constantly with heating until it becomes a non-sticky
paste.Store in refrigerator.
::
Maavadu (Tender mango pickle)
Grind mustard seeds, crystalline salt, whole red peppers and turmeric poweder- a pinch
into a thick paste.Wash the tender
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mangoes and spread the ground paste on it.
::
Aavakkai (Mango pickle)
sour mango pieces(medium sized)- 5 cups
mustard seed powder - 1 cup
red chilli powder - 1 cup
salt - 1 cup
turmeric powder- a pinch, fenugreek seed powder - little
mix the above ingredients and add 3 cups of sesame oil.
::
Gonkura Thokku
Wash the gonkura leaves and dry them on a sheet of paper. Cut into fine pieces.To 5
spoons of oil, add mustard seeds,
fenugreek seeds, asafoetida, and add 1 cup of chopped leaves. Fry with constant
stirring.Add 1 tsp salt, 2 tsp red chillie
powder and cook until it becomes a non-sticky paste.
::
Curd Vadai
Grind some grated coconut and green chillies into a thick paste.Add this to thick curd
and keep it aside.
Rinse the required amount of urud dal(black gram) for about 1 1/2 hours.Grind into a
thick paste. Add salt, coconut pieces,
Breads
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NAAN
Ingredients:
4 cups all purpose flour
1 tsp baking powder
½ tsp baking powder
salt to taste
1 egg, beaten
6 Tblsp plain yogurt
3 Tblsp butter or ghee, melted
About 1 Cup milk
1 Tblsp poppy seeds
Instructions:
Sift flour, baking powder, baking soda and salt together in a bowl. Stir in egg, yogurt
and 2 tablespoons of the butter. Gradually stir in enough milk to make a soft dough.
Cover with a damp cloth and place in a warm place for 2 hours. Preheat oven to 400
degrees F (205 C) (Note: I use even higher temp 500F and place a pizza stone in my
oven) Knead dough on a floured surface for 2 or 3 minutes until smooth. Divide into 8
pieces Roll each piece into a ball then into ovals about 6 inches long. If you must use a
baking sheet, grease it and brush the underside of the bread with water. Brush the
other side with butter and sprinkle with poppy seeds Bake 6 to 10 minutes until puffy
and golden brown. (This is where the stone makes a difference)
::
Let food be thy medicine, medicine shall be thy food.
Hippocrates
NAAN (SUSHEEL)From: mjkelly+@cs.cmu.edu (Mary Jane Kelly)
Ingredients:
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2-1/2 C. white flour (can use ½ whole wheat flour)
½ tsp baking soda
½ tsp baking powder
½ C. milk
½ C. yogurt
1 tbs oil
1 egg, beaten
½ tsp sugar, optional
½ tsp cumin seeds
Instructions:
Mix dry ingredients. Heat oil in pan. Heat beaten egg, milk and yogurt until barely
warm. Add to flour mixture. Mix the dough, kneading just enough to hold together.
Add water if necessary. Add cumin seeds. Let dough rest, covered, 35-40 minutes in
warm spot. Divide into 20 small balls. Roll each ball to 1/8” thick. Broil, turning once.
::
CHAPATI (PHULKA)
(for 4, serving 1 or 2)
Ingredients:
1c Whole wheat flour (or 1/3 white + 2/3 whole wheat)
½ c Water
Method:
Put flour in a large bowl with half the water. Blend the two together until it holds. Beat
and knead well until it forms a compact ball. Knead dough until it is smooth and elastic.
Set aside for 30 minutes. Knead and divide dough into 4 to 6 parts. Roll each ball into a
tortilla like flat, about $\frac{1{8$” thick. Heat an ungreased skillet. Put phulka on it,
and let it cook for about 1 minute (The top should just start to look dry and small
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bubbles should just start to form). Turn and cook the second side for 2/3 minutes until
small bubbles form. Turn again and cook the first side pressed lightly with a towel. It
should puff. Serve warm (maybe slightly buttered).
Note:
Since the rolled out chappati’s will dry out if they are left to stand while cooking the
others, it is advantageous to roll them out individually before cooking them.
::
I burned sixty calories. That should take care of a peanut I had in 1962. - Rita Rudner
PARATHA
Ingredients:
1 c Whole wheat flour
Ghee
Water
Method:
Make chappati dough. Divide into 6 parts and make balls. Flatten and roll each.
Spread ghee over them and fold. Roll again. Heat the paratha on a griddle like you
would a chappati, but spread some ghee over the top side. Turn and spread ghee on
the other side. Fry until the bottom is crisp and golden, then turn and fry the remaining
side.
Repeat with all six. Serve at once, since they lose crispness if stored.
::
STUFFED PARATHAS
Make dough for regular chappati’s.
Fillings:
Potato - Boil potatoes, mash, add salt and chili to taste. Add Garam Masala and mango
powder.
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Radish - Grate one large Diakon Radish, add salt and leave for ½ hour. Squeeze out all
the water, add grated ginger, chili, and pomegranate seeds.
Cauliflower - Grate cauliflower, add salt, pepper, garlic, and Garam Masala.
Method:
Roll out 2 small chappati’s. Place filling on one, cover with the second, seal edges and
cook as for parathas.
::
PESARA DOSA
List of ingredients: Calculate grocery list for multiple recipes

No. Ingredient Qty Measure Wt.(gms)
1 Moong dal (Pesar pappu, Split green gram) ½ cup 100.00
2 Rice 11/2 teaspoon 6.00
3 Onions ¼ small
4 Green Chilis ½ medium
5 Ginger Piece (1 inch in length) ¼ piece .55
6 Cumin Seeds (Cumin, Jeera) 0.63 teaspoon 1.31
7 Salt ¼ to taste .25
8 Vegetable Oil 11/2 tablespoon 24.75
Cooking procedure:
Step 1: Wash and soak the dal and rice in enough water for about 2.5 to 3 hours.
Step 2: At the end of that time, drain water from dal and rice mixture completely. In a
processor, make into soft batter the following: dal, rice, green chilis, ginger, roughly
chopped onion, salt. While grinding the above you may have to add water periodically, a
tablespoon or two at a time. Do not add too much water in one go because the onion
when crushed releases liquid. Overall, you may have to add about slightly less than half
a cup of water. Remove the batter from processor and add cumin seeds. Mix well. Step
3: Proceed with making dosas: Heat the dosa penam and when hot, pour a ladleful of
batter at the centre. immediately, start spreading the batter (with the back of a round
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shaped ladle) in a circular shape, of half a centimeter thickness. Basically, you should
start at the centre and come to the edge as you are spreading the batter.
Drizzle about 1.5 teaspoons of oil and let cook until the edges slowly turn up (about 30
seconds after drizzling oil on the dosa). Now turn over and drizzle about a teaspoon of
oil and let cook for half a minute or so. Now roll it up, with your fingers or fold it in half
and remove from the penam. Serve hot, with Upma and Kobbari Pacchadi.
additional information:
This dosa tastes excellent when cooked with clarified butter/ghee, instead of oil.
However, for most of us who are calorie conscious, it is not a viable option.
::
DOSA DOSA DOSA DOSA DOSA DOSA DOSA DOSA DOSA DOSA DO S A DO SA
Sada (Plain) Dosa
Ingredients:
1 cup plain rice
1 cup parboiled rice
1/4 cup white udad dal
1/2 tsp. methi (fenugreek) seeds
1 /2 tsp soda bi carbonate
1/2 cup curds
10-12 tsps. ghee or oil as preferred
water for grinding
Method
Wash the rices and dal together.
Add plenty of water and methi seeds.
Allow to soak for 7-8 hours or overnight.
Rewash the rice by draining the water 2-3 times.
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Grind to a paste. Rawa -like grains should be felt in the batter. Add soda bicarb and salt
and mix well.
Keep aside in a warm place for 8-10 hours.
Beat the curds well.
Add to the batter, add more water if required.
The consistency of the batter should be thick enough to thickly coat on a spoon when
dipped.
Heat the iron griddle or non-stick tawa well.
Pour a spoonful of batter in the centre, spread with the back of the spoon to a thin
round.
Pour a tsp. of ghee or oil over it.
Remove with spatula when crisp.
Serve hot with chutney and / or sambar.
::
Rava Dosa
Ingredients:
1 cup fine soji (semolina)
1/2 cup rice flour or plain flour
1 tbsp. oil
1/8 tsp. soda bicarb
2-2 ½ cups buttermilk
1 tsp. coriander chopped fine
2 green chillies chopped fine
Method:
Blend all the ingredients together.
Add more buttermilk if necessary.
ginger grated Roll the dosa in a three-fold cylinder.
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oil to shallow fry Serve hot with onion and/or coconut chutneys.
The batter should be relatively thin. salt to taste Keep aside for 20 - 30 minutes.
Heat griddle and pour 1 large spoon of batter on it.
Spread by gently rotating the griddle.
Put some oil (1/2 tsp.) over dosa.
Lift with a spatula as for basic dosa.
Makes: 10 - 12 thin dosas
Shelflife: Fresh only.
Texture: Thin with polka sized holes, not too crisp, foldable.
::
Mixed Dal Dosas
INGREDIENTS:
1 cup rice
1/3 cup each yellow moong, channa, udad dal
2 tbsp. curds
1/2 tsp. soda bicsarb
2 tbsp. oil
salt to taste
oil to shallow fry
Method:
Wash rice separately and dals toghether.
Soak in plenty of water and keep aside for 5-6 hours.
Wet grind the rice till semolina type grain can be felt
Wet grind rice till fine.Mix both batters.
Add the curds, salt, soda and oil.
Mix well till fluffy and light.
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Keep aside for 3-4 hours before making dosas.
Heat griddle, pour batter and make as for plain dosas.
Serve hot with chutney.
Make thin or thick as desired.
Makes: 8-10 medium sized dosas
Shelflife: 1 day refrigerated.
Texture: Light and thin, foldable but crisp.
::
Masala Dosa
Ingredients:
1 cup plain rice.
1 cup parboiled rice.
1/4 cup white udad dal.
1/2 tsp. methi (fenugreek) seeds
1 /2 tsp soda bi carbonate
1/2 cup curds the batter.
10-12 tsps. ghee or oil as preferred
water for grinding
Method:
Wash the rices and dal together. Add plenty of water and methi seeds.
Allow to soak for 7-8 hours or overnight. Rewash the rice by draining the water 2-3
times. Grind to a paste. Rawa -like grains should be felt in Add soda bicarb and salt and
mix well. Keep aside in a warm place for 8-10 hours. Beat the curds well.
Add to the batter, add more water if required.
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The consistency of the batter should be enough to thickly coat on a spoon when
dipped. Heat the iron griddle or non-stick tawa well. Pour a spoonful of batter in the
centre, spread with the back of the spoon to a thin round. Pour a tsp. of ghee or oil over
it. Spread chutney spread over dosa. Place a tbsp. masala in the centre.
Fold into triangle to cover masala. Remove with spatula when crisp. Serve hot with
chutney and/or sambar.
For masala:
Ingredients
2 large onions in vertical slices
2 large potatoes boiled and peedled
4-5 green chillies
1 tbsp. chopped coriander
8-10 cashews halved
1/2 tsp. each udad dal, cumin & mustard seeds
2 tbsp. oil
1/4 tsp. turmeric
salt to taste
Chop potatoes coarsely. Chop green chillies. Heat oil, add cashews and
brown lightly. add dal, seeds and splutter. Add chillies and onions. Fry till tender.
Add turmeric, salt, potatoes, coriander. Mix well.
::
RICE varieties
SOUTH INDIAN PULLAV (RICE)

Ingredients:
1c Rice (Preferably Basmathi rice)
1/3 c Tomato puree, 1 large Onion
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1c Vegetables (preferably peas and carrots)
¼-1/2 tsp Coriander powder
(also called dhania powder)
1/8-1/4 tsp Garlic powder or 1 ½ cloves garlic , 1/8-1/4 tsp Ginger powder
¼” piece Ginger ,1/8-1/4 tsp Chili powder
1 Green chili cut into small pieces
1-2 pieces Cardamom
1 piece Cloves
¼” stick or 1/8 tsp powder Cinnamon
1 Bay leaf
1 tsp Salt
1 tsp Coriander leaves (if needed)
Method:
Clean the rice with water and set aside. Cut the onions length wise. Fry the onions and
cardamom in butter for about 4 minutes. If you are using green chili, then add the chili.
Add bay leaf, cloves, cinnamon and fry until the onions turn golden brown (This will
probably take another 4-5 minutes). Add the garlic and ginger paste (preferably
prepared from fresh ginger and garlic). Add dhania powder and chili powder (if green
chili was not added before). Add the tomato paste and one cup of water (you have to
experiment with the quantity of water needed. I found 1- ½ cups to be optimal) and
bring the mixture to boil. Add the vegetables, rice and salt. If you like coconut, add ¼
cup of coconut flakes.
Reduce the flame and cover the vessel. After about 4 minutes, stir the mixture. Cover
the lid again and wait until cooked (might take about 10-15 minutes). Sprinkle on the
coriander leaves in the end.
::
Cooking is at once childs play and adult joy. And, cooking done with care is an act of
love
--Craig Clairborne
109
::
SPICY GINGER RICE
Number of servings: 4
Suitable occasions: Deepavali
1 Basmati Rice ½ cup 100.00
2 Clarified Butter(Ghee) 0.03 cup 6.50
3 Onions ¼ medium
4 Cashew Nuts 21/2
5 Saffron 1/8 teaspoon .09
6 Salt ¼ to taste .25
7 Ginger Piece (1 inch in length) 1 piece 2.20
8 Cardamom 1
9 Sugar ½ tablespoon 6.00
10 Lemon juice ½ tablespoon 7.60
Cooking procedure:
Wash rice and soak in sufficient amount of water. Chop onion. Mix saffron in about two
tablespoons of milk and keep aside. Rougly crush the ginger pieces along with
cardamom. Take a pot and add six cups of water. Add the crushed ginger, salt and
cardamom. Cook until the water quantity reduces to three and a half cups. Strain the
stock and keep aside.
Thoroughly drain water from the rice. Heat clarified butter/ghee in a deep non-stick
skillet and fry cashew nuts until nuts are light brown. Now, add chopped onion and fry
until they turn light brown. Add rice, stir once gently and add the stock, saffron and two
tablespoons of milk and bring to a boil. Reduce the heat to low, cover tightly and cook
for another 25 to 30 minutes. Remove from heat and keep aside for 10 minutes. Drizzle
lemon juice over the rice and then serve. Serve with Kodi pulusu/Chicken gravy curry.
::
Thair Sadam (Bagala Bath)

110
Ingredients
Rice 2 cups
Milk 1.5 cups
Yougurt 3-4 cups
Mustard ½ t.spoon
Ginger a small piece washed and finely chopped
Green chilles 2-4 finely chopped
Cilantro finely chopped
Hing a small pinch
Butter 2 t.spoons
White grapes ½ cup
Salt
Method
Wash and cook rice in 3 cups of water and 1.5 cups of milk and keep it aside.
Fry mustard, urad dhall, and hing in little oil and add it to the above. Add the chopped
ginger, green chilles, cilantro, butter, grapes, and yogurt and mix it well.
::
CHICKEN PULLAO
Ingredients:
2 large Onions cut lengthwise
2 large Chilies cut lengthwise
2c Basmathi rice (about ½ kg. (1 kilogram = 2.2lbs))
1 large Tomato (cut into small pieces)
10-15 Coriander leaves
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5 Mint leaves 1 clove Garlic 1” piece Ginger
½ cup Coconut powder
3 tsp Salt
3-4 Cloves
2 Cardamom
1 Bay leaf
1” Cinnamon stick
1c Yogurt
2 tblsp Butter
1 lb. Boneless chicken
Method:
Heat vessel with butter. Fry bay leaves, cloves, cardamom and cinnamon. Put onions
and chilies in vessel and fry on low heat until onions turn brown. Add ginger + garlic
paste and fry until oil separates. Add tomato and fry for 1 minute. Add chicken + salt +
yogurt and fry for one minute. Add mint + coriander leaves. Cover and cook until the
gravy becomes semi-solid.
Cook rice in a separate vessel. Put rice into chicken and mix (It is advisable to cook rice
about ¾ ths and then let it cook with the chicken). Remove and serve (Will serve about
4 hungry grad. students.)
::
Never eat more than you can lift. - Miss Piggy
VEGETABLE PULLAV (2)

This recipe is slightly spicier than the previous one.
Ingredients:
1c Rice
1½c Water
1c Vegetables
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½” Cinnamon stick
2 Cloves
2 Cardamom
1 ¼ tsp Salt
1/8 tsp Turmeric powder
1 tsp Dhania powder
2 Chilies or ¼ tsp powder
½ can or 1 lb. (16 oz) Tomatoes
½ cup Coconut
1 bunch Coriander leaves
4 cloves Garlic
½” piece Ginger (made into a paste)
2 tblsp Butter
1 Onion cut lengthwise
Method:
Wash the rice and drain the water. Extract one cup of water from tomatoes. Pour the
butter into a vessel and heat. Add cinnamon, cardamom and cloves. Add onions and
chilies and fry until onions turn golden brown. Add ginger + garlic paste and turmeric
powder paste and fry until you get a nice smell. Now pour in the tomato water + 1 cup
water. Add coconut, coriander powder (Dhania powder), salt and let boil Add rice +
coriander leaves + vegetables. Reduce to low heat and let the rice cook.
::
Enjoy life. Think of all the women who passed up dessert on the Titanic.
--Unknown (surely an antifeminist)
SAFFRON RICE (KESAR CHAWAL)

Ingredients:
2c Rice
4c Water
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6 T Ghee
1 t Saffron threads (or less)
2 T Hot water
1 c Sliced onion, 1 small Cinnamon stick , splintered
4 Bay leaves, 4 large Black cardamoms, 1 T Cumin seed, 4 Cloves, 2 t Salt
Method:
Soak saffron in hot water. Wash and soak rice in 3 c water (optional). Heat ghee and fry
onions and then remove and keep aside. Add cinnamon, cumin seeds, cardamoms,
cloves and salt. Wait 1 minute and then add the bay leaves and ½ the onions. Drain the
rice and reserve the water. Add the rice grains and stir for 4-5 minutes until all the
water evaporates and the grains of rice are coated with oil. Add the water and bring to a
boil. Add saffron and its water and pressure cook at 15 psi. Remove from the heat and
allow the pressure to drop by itself.
::
Every time I get the urge to exercise, I lie down till the feeling passes.
--senthil
NAVRATTAN PULLAO (NINE-JEWELED RICE)
Ingredients:
1c Basmathi rice
1 ¾ c Water
¼c Oil
1 small Finely sliced onion
6 Cloves
1” Cinnamon stick
1t Salt
½t Cumin seed,
For Mixing with rice before serving:
A) ¼ c frozen peas (boiled), salt, 6 drops green food coloring mixed with 1 t water.
114
B) ¼ c diced tomatoes, ¼ t red pepper, salt, Garam Masala, 6 drops red food coloring
mixed in 2 t water.
Ingredients:
1 Thinly sliced onion
2 ¼ c Ghee
1 oz Almonds
1 oz Cashew nuts
1 ½ oz Golden raisins
1 oz Pistachio nuts
1” piece Ginger thinly sliced
1 Green chili (optional)
1 Hard boiled egg
Method:
Clean, wash, and soak rice in 1 ¾ c water for pressure cooking, or in 2 cups of water for
pan cooking. Heat oil and fry the onions. Add whole spices. Fry 1 minute. Add rice
and fry for 2/3 minutes to coat the rice grains with oil. Add the water which the rice
was soaking in. Pressure cook, building up the pressure to 15 psi and let drop, OR cook
in a pan bringing to full boil then down to a simmer followed by 20 minutes of cooking
until the rice is done.
Divide rice into three parts. Thoroughly mix A with one part and B with another. Leave
the last part plain. Keep rice separate and warm in the oven.
© Meanwhile fry the onion until it is crisp. Remove and fry almonds, cashew nuts,
pistachios, raisins, ginger and chili. Chop egg and sprinkle with salt. Keep warm until
required.
To serve, place onions, nuts, chopped egg and all of © in a dish and spread the three
batches of rice in clumps above it aesthetically.
::
There is no love sincerer than the love of food. - George Bernard Shaw
115
Bisibela Bath
Ingredients
Rice 1 cup
Thuvar dhall 1 cup
Turmeric powder ¼ t.spoon
Tamarind paste/extract 1.5 t.spoons
Red chilli 5
Peppercons 1 t.spoon
Corriander seeds 3 t.spoons
Cloves 2-3
Cinnamon stick a small piece
Cardamom 1
Ghee ½ cup
Oil ½ cup
Salt74
Curry leave a few
Vegetables: Onions, carrots, peas, potatoes, green beans, white
pumpkin, etc washed and diced
Method
Cook rice and thuvar dhall with turmeric with extra water and mash it well, and keep it
aside.
Fry red chillies, peppercons, corriander seeds, cloves, cinnamon stick, and cardamom in
ghee and wet grind this mixture. Chop onions and fry this in 2 t.spoons of oil. When
the onions turn light brown, add the other chopped vegetables, and let it cook for
sometime, till vegetables become tender. Now add salt, turmeric, and the ground
masala, and let it cook for 10-15 minutes. Add tamarind paste, 2 cups of water, to the
above, and mix everything well, and let it cook for 10-15 minutes. Now add the mashed
rice/thuvar dhall mixture, and keep stiring till everything mixes well. Add 4 t.spoons of
ghee, and 4 t.spoons of oil and serve it hot.
::
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Puliyodarai (Tamarind Rice)
Ingredients
Rice 2 cups
Tamarind paste 1.5 t.spoon
Red chillies 10
Seseame oil ½ cup
Ghee 1 t.spoon
Mustard ½ t.spoon
Hing ¼ t.spoon
Methi ½ t.spoon
Corriander seeds 1 t.spoon
Turmeric ¼ t.spoon
Curry leaves
Salt 1.5 t.spoon
Cashews
Peanuts
Method
Cook rice with less water as you would cook for pulauv. Spread rice on a plate and
sprinkle turmeric, little salt and 2 t.spoons of seseame oil.
Fry mustard, red chillies, channa dhall, hing, turmeric, and curry leaves in seseame oil.
Mix tamarind paste with little water, and add this to the above mixture, and let it cook
until the flavour comes out. Now add peanuts to this and let it cook until the oil comes
out.
Dry fry methi, and grind this into a powder.
Dry fry corriander seeds, and grind this into a powder.
Fry cashews in little ghee.

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Mix everything together, and garnish with curry leaves.
::
We never repent of having eaten too little. - Thomas Jefferson
Venn Pongal
Ingredients
Rice 2 cups
Moong dhall ½ cup
Hing a small pinch
Curry leaves
Cashews
Pepper ½ t.spoon
Ginger a small piece finely chopped
Ghee ½ t.spoon
Salt 1 t.spoon
Method
Cook rice, moong dhall and turmeric powder with extra water and keep it aside.
Fry pepper, cumin seeds, hing, curry leaves, and ginger in 2 t.spoons ghee, and add this
to the above pongal. Fry cashews in 1 t.spoon ghee and add to the above.
Add salt and remaining ghee and mix everything well.
::
The most remarkable thing about my mother is that for thirty years she served the
family nothing but leftovers. The original meal has never been found. ~Calvin Trillin
Cabbage Rice
Ingredients
Cabbage finely chopped 2 cups
Rice cooked 1 cup

118
Coconut ¼ cup
Pottu kadalai ¼ cup
Green Chillies 4
Ginger small piece
Mustard
Curry leaves
Salt
Oil
Method
Cook rice with less water as you would cook for pulauv. Wet grind coconut, pottu
kadalai, green chilles, ginger and salt. Fry mustard, channa dhall, urad dhall, curry
leaves and cabbage, and let it cook for a few minutes. Add the ground masala to the
above and keep cooking until the flavour comes out. Mix this with rice.
::
Lemon Rice
Ingredients
Vegetables: Peas ¼ cup, Carrot ¼ cup chopped

Rice 2 cups
Lemon Juice 2 t.spoon
Turmeric ¼ t.spoon
Mustard ¼ t.spoon
Channa dhall 2 t.spoons
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Green chilles 2 chopped
Red chilles 2
Hing a small pinch
Ginger a small piece chopped
Roasted Methi powder ¼ t.spoon
Cilantro a small bunch washed and chopped
Cooking oil 3 t.spoons
Salt ¾ t.spoon
Method
Cook rice with less water as you would cook for pulauv. Fry mustard, urad dhall, channa
dhall, hing, red chilles, turmeric, green chillies, and ginger in oil. Add lemon juice and
salt to the above and mix it well. Add cooked rice and mix it gently. Boil the vegetables
with less water, and a pinch of salt. Mix the vegetables, rice, and methi powder well.
Garnish with chopped cilantro.
::
Coconut Rice
Ingredients
Rice 2 cups
Coconut grated ¾ cup
Mustrad ¼ t.spoon
Red chillies77 2
Green Chillies 1
Hing a small pinch
Curry leaves a few
Peanuts
Cashewnuts

120
Ghee 1 t.spoon
Salt ¾ t.spoon
Method
Cook rice with less water as you would cook for pulauv. Dry roast grated coconut with 2
t.spoons of coconut oil until it turns brown. Mix the roasted coconut, salt and cooked
rice, and keep it aside. Fry mustard, urad dhall, channa dhall, hing, red chilles, green
chillies, and curry leaves in oil. Add this to the rice and mix it will. Fry cashews and
peanuts with ghee and add it to the above.
::
We should look for someone to eat and drink with before looking for something to eat
and drink... ~Epicurus
::
Vangi Bath
Ingredients
Vegetables: Onions, potatoes, eggplant, cauliflour, and peas
Rice 2 cups
Corriander seeds 3 t.spoons
Red chillies 10
Cinnamon stick a piece
Cloves 2
Cardamon 2
Roja Mokku 4
Coconut ¾ cup
Ginger a small pie, Cilantro washed , Curry leaves a few washed
Tamarind paste 1.5,, spoons
Mustard ½ t.spoon, Turmeric ¼ t.spoon
Cooking oil , Ghee 4 t.spoons
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Salt 1.5 t.spoons
Method
Fry corriander seeds, red chillies, cinnamon stick, cloves, cardamon and roja mokku in
oil.
Wet grind the above fried masala, 1 chopped onion, ginger, corriander leaves, and
coconut to a fine paste, and keep it aside. Peel and chop potatoes into dices, and chop
eggplant, and cauliflour and keep it aside.
Fry mustard, curry leaves, and the vegetables in a pan, and let it cook for 10-15
minutes. Now add tamarind paste and 2-4 cups of water, and let it cook for
sometime.Now add the ground masala, turmeric, and salt and let it cook for 10-15
minutes, until the flavour comes out. Wash rice and add it to above, and add 4 t.spoons
of cooking oil, 4 t.spoons of ghee, and 2-3 cups of water, and simmer the stove and stir
it a couple of times until the rice gets cooked.
::
Shipping vegetables is a terrible thing to do. They probably get jet-lagged, just like
people. ~Elizabeth Berry
Peas Masala Bath
Ingredients
Rice 2 cups
Peas 1-2 cups
Coconut ¼ cup
Green Chilles 4-5
Ginger a small piece
Clove 4
Cardomam 2
Cinnamon Stick a small piece
Mustard ¼ t.spoon
Salt
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Cooking oil 2-3 t.spoons
Method
Cook rice with less water as you would cook for pulauv. Wet grind coconut, green
chilles, ginger, clove, cardomon, and cinnoman stick and keep it aside.
Splutter mustrad in oil, and add the ground masala, salt and keep stiring for a few
minutes until the flavour comes out. Now add the cooked rice, peas, and mix it gently.
::
Green Pepper Bath
Ingredients
Rice 2 cups
Tomatoes 2
Red Chilles 6
Cinnoman Stick a small piece
Green Pepper (Bell Pepper/Koda Mulakai) about 2 washed and cut
Salt 1.5 t.spoons
Cooking Oil 1-2 t.spoons
Method
Cook rice with less water as you would cook for pulauv. Wet gring tomatoes, cumin
seeds, red chilles, cinnoman stick, and salt and keep it aside.
Fry in little oil the chopped green peppers for a few minutes. Now add the ground
masala and keep frying until the flavour comes out. Add cooked rice to the above and
mix it gently.
::
VEG curries & stuffs
123
Where did the word Curry come from?
The word "Curry" is derived from Tamil word Kari meaning spicy sauce. North Indians claim
it originated from the word "Karahi" (Indian Wok). Huh, British have dug up an Old English
word "Cury" derived from the French word "Cuire" meaning "to cook". Do you actually curried
or worried ?
GOBI ALOO (CAULIFLOWER AND POTATOES)
Ingredients:
1 Large cauliflower
3 Medium sized potatoes
½ large Onion sliced

thinly in long slices
1 tsp Mustard seeds
2 or 3 pods Cardamom
1 tsp Coriander
1 tsp Cumin seeds
½ tsp Turmeric
1 Bayleaf
3 Cloves
3 tblsp Vegetable Oil
Method:
Start boiling the potatoes in a saucepan. Let them boil for at least 15 minutes. After
they are done, turn off the heat and let them stand in the water. Cut the cauliflower into
small bite sized pieces (roughly 1” cubes), throwing away most of the stem pieces.
Wash and drain in a collander. While the potatoes are cooking, heat the oil in a wide
skillet until it is very hot. Add the mustard seeds nd wait until they start popping. Add
bay leaves, cardamom and cloves. Mix around for a while and then add onions. Wait
until the onion starts to turn before adding the rest of the spices (except for turmeric).
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Put the cauliflower in the skillet and fry in the oil and spices for 2 minutes. While the
cauliflower is frying, cut up the potatoes into bite sized pieces and add to the skillet.
Add turmeric and stir. Continue stirring the vegetables under medium heat for another
couple of minutes. Add ½ cup of water and reduce heat to low. Cover skillet and let
cook for 5 minutes. Check tenderness of vegetables. If they are still too hard, add
another ¼ cup of water and cover again for 5 minutes. Salt to taste and serve.
::
CHOLE “BILL AND JIM” (CHICK PEAS)
Ingredients:
1 can Chick peas (also called garbanzo beans)
(Progresso is a good brand.)
1 large Onion chopped finely
2 medium sized Potatoes (optional)
1 tsp Mustard seeds
2 or 3 pods Cardamom
1 tsp Coriander
1 tsp Cumin seeds
1 tblsp Garam Masala
Vegetable Oil
Method:
If you are using the potatoes, start boiling them in a saucepan. Let them boil for at least
15 minutes. After they are done, turn off the heat and let them stand in the water.
While the potatoes are cooking, heat the oil in a wide skillet until it is very hot. Add the
mustard seeds and wait until they start popping. Add bay leaves, cardamom and cloves.
Mix around for a while and then add onions. Waituntill the onion starts to turn golden
before adding the rest of the spices (except for the Garam Masala). Add chick-peas with
all the liquid. Cut up the potatoes into bite sized pieces and add to the skillet. Add
Garam Masala. Continue stirring the chick-peas under medium heat for 5-7 minutes
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without covering. Check the tenderness of the potatoes. If they are still too hard, add
another ¼ cup of water and cook for another couple of minutes. Salt to taste and serve.
::
TOMATO CURRY WITH CREAM
Send this recipe to someone special...
Preparation time ([days] hrs:min): 00:05
Cooking time ([days] hrs:min): 00:20
1 Tomatoes ¼ pound 114.75
2 Onions ½ medium
3 Green Chilis ¼ large
4 Vegetable Oil 1 tablespoon 16.50
5 Milk 0.38 cup 75.00
6 Garlic Paste ¼ teaspoon 1.75
7 Turmeric (Haldi powder) 0.06 teaspoon .25
8 Salt to taste .25
9 Coriander Leaves (dhaniya) fistful
Cooking procedure:
Use Ripe Tomatoes.
In a skillet heat oil and add chopped onions. Fry until light brown. Then add garlic, salt,
turmeric, chopped green chilies and fry for a minute or two. Next add sliced tomatoes
over medium heat, cook for 15 minutes or until all the liquid is absorbed. Now add milk
and simmer until sauce thickens (10 minutes).
Any additional information:
126
Goes well with sour dough bread and/or white rice. Also instead of milk one may add
cream.::
::
Preparation time ([days] hrs:min): 00:20
Cooking time ([days] hrs:min): 00:25
First plate: Onion Salad. Second plate: Cauliflower Korma and Perugu Paccadi (Onion
Salad with Yoghurt). For once, instead of Alu Gobi, try cooking cauliflower in a
different way. A sure winner, this curry goes with almost all types of breads and rices.
Suitable occasions: Pot-Luck Dish
1 Chili Powder (Red Chili Powder) ¼ teaspoon 1.25
2 Coriander seeds ¼ teaspoon .45
3 Cumin Seeds (Cumin, Jeera) 1/8 teaspoon .26
4 Vegetable Oil 0.06 cup 17.19
5 Yogurt 1/8 cup 25.00
6 Cardamom ¼
7 Cloves (Whole) ¾
8 Garlic Paste 0.38 teaspoon 2.63
9 Ginger Paste 0.38 teaspoon 2.63
10 Turmeric (Haldi powder) 0.06 teaspoon .25
11 Cauliflower ½ pound 229.50
12 Salt to taste .25
13 Curry Leaves 21/2
14 Onions ¼ large
15 Tomatoes ¾ medium , 16 Coriander Leaves (dhaniya) ¼

fistful
17 Gasagasaalu (Poppy Seed, Khas Khas seeds) ¾ teaspoon 3.00
127
Cooking procedure:
Step 1: Powder cloves, coriander seeds, cumin seeds, cardamom, poppy seeds and keep
aside.
Cut cauliflower into florets.
Step 2: Make into a paste onion and tomato.
Step 3: In a large dish add the paste from step 2, powder from step 1, ginger paste,
garlic paste, red chili powder, turmeric, salt, yoghurt and cauliflower florets. Mix well
and keep aside. Step 4: In a deep non-stick skillet, heat oil, add curry leaves and
coriander leaves. Immediately add the above mixture from step 3 and fry for five
minutes on high heat. Now reduce the heat to just below medium and add one cup of
water, stir and cover. Cook until the sauce thickens. Serve hot..
::
Cauliflower Pepper Fry
Ingredients
Cauliflower-1, Onion-1, Green chilli-2, pepper-2 tsp, Salt-to taste, Oil- 3 tsp,
kadugu,urud dhal-1 tsp, red chilli-2 nos, some curry leaves,
Method
Cut cauliflower in to medium sizes. in a pan add some water, salt and make it boil, after
boiling add cauliflower(it should boil for 10 mins). in a pan add oil, kadugu, urud
dhall, red chilli, curry leaves,onion, green chilli---> fry till the onion smell flies off,
then add cauliflower. Cook for few minutes...it will cook soon bcos already the
cauliflower is boiled in water, isit? after cauliflower is cooked, finally adD pepper
pwdr,cook for few seconds, then remove from heat.... Serve it hot...its an good side
dish for rice, taste & N’joy it.
::
WHATS THE DIFFERENCE BETWEEN A BOYFRIEND AND A HUSBAND? --ABOUT 30 POUNDS.
~Madonna
VEGETABLE CURRY
by: NICK NAIRN, from Ready Steady Cook
1 tbsp sunflower or vegetable oil
128
¼ red onion, chopped
2 cloves garlic, peeled and chopped
½ sweet potato, peeled and chopped
1 tsp cardamom
1 tsp ground cumin
1 tsp coriander
1 tsp paprika
1 tsp turmeric
1 lime, juice only
400ml/14fl oz coconut milk
55g/2oz fresh coriander, chopped
Method
1. Preheat the oil in a large saucepan.
2. Add the onion and garlic and saute’ until soft.
3. Add the sweet potato and the spices and stir well.
4. Allow the curry to simmer for 8-10 minutes (or until the potato is soft) before adding
the lime juice and coconut milk.
5. Toss in the coriander and serve in a large deep bowl.
::
VEGETABLE BALTI
Sent in by: STEVE LEWIS, Cowbridge, South Glamorgan.
Select your vegetables, prepare and cook, and then combine them with the following
Balti
Spice Base. You will need 6oz (175 g) raw vegetables for each person.
2 tsp. Ghee
1 Garlic clove, thinly sliced
129
2 oz (50 g) Onion, chunky slices
1 tbsp. Balti Paste
Method
Heat the oil in the Karahi, and then stir-fry the garlic for about 15 seconds.
Add the onion and stir-fry for around 1 minute. Add the paste and stir-fry for a further 2
minutes adding water as needed. Remove from the heat and add 1 portion of the
vegetable of your choice and stir-fry to heat through. The Vegetables need to be either
steamed, boiled or microwaved to tender before stir-frying.
::
My wife started walking five miles a day when she was 40.
She's 59 now and we have no idea where she is.
~ anonymous
VEGETABLE
KORMA
1 small
cauliflower
(250gms)
¾ cup peas
2 potatoes
1 carrot
1 tomato
2 onions
2/3 garlic flakes
1 small ginger piece
1 tsp. chilli powder
1 tbsp. garam masala powder
½ tsp. turmeric powder
1tsp. Cumin seeds
4 tbsp. oil/ghee/any cooking medium
¾ cup coriander leaves, chopped (optional)

130
Method
Cut the cauliflower into small pieces, peel the potatoes and carrot and cut them into
small cubes, wash all vegetables. Chop the tomatoes, grate the onions.
Make a smooth paste out of the ginger and garlic. Heat oil in a vessel. Add the cumin
seeds. Add onion and saut. Add ginger-garlic and fry for one minute.
Add all powder masalas and vegetables. Add salt and sugar. Stir fry till crisp. Add 2 cups
hot water and cook till done. Add coriander leaves before serving (optional).
::
OKRA MASALA BALTI
Sent in by: NICK BARTLETT, Becquet Vincent, Jersey.
500g Okra, 4 tbsp. Oil, 250g Onion, cut into thin slices
1tbsp. Grated fresh root ginger , 125g finely chopped fresh tomatoes
1tsp. Salt, 1/2tspn. Ground turmeric, 1tspn.Ground fresh green chilli’s (reduce for mild
taste), 2tbsp. Whole coriander leaves
Method
Wash the okra in cold water and wipe off excess water with kitchen paper.
Cut off tops and tails of okra and either leave okra whole or cut into 5cm (2-inch) pieces.
Put the oil into a karahi or deep frying pan, add the onions and fry until they are
transparent. Add the ginger, tomatoes, salt, turmeric and chillis. Simmer mixture on low
heat for 7-10 minutes or until the liquid is reduced. Add the okra and stir once. Simmer
for 10 minutes on low heat or until okra is cooked but still firm to touch. Do not stir too
often as okra is a very delicate vegetable and may break up. Sprinkle with coriander
leaves.
::
When baking, follow directions. When cooking, go by your own taste.
~Laiko Bahrs
131
SaMbAR
[ I’m fond of sambhar ( life syrup ?!! ).
BACHELORS’ SAMBAR
Ingredients
vegetables—any—cut into medium pieces.

tamarind paste--1 tsp salt to taste sambar
powder onion, small tomatoes-1 dhal
(thuvar 0r green dhal--1/2 cup oil and
mustard to season turmeric powder-1/2 tsp
asafoetida-pinch
Method
take a small pressure cooker.season with oil,the mustard,turmeric,asafoetida,followed

by onions,tomatoes,cut vegetables,dhal,sambar powder,salt,tamarind and add
enough water. cook for 5-6 whistles. open after ½ hour. garam smelling sambar
ready.takes only 20 minutes maximum
::
We are all dietetic sinners; only a small percent of what we eat nourishes us; the balance
goes to waste and loss of energy. ~William Osler
::
Carrot Sambhar
Ingredients
1.Toor Daal - 1 cup 2. Carrot - 2 long 3. Onion - 1 big 4. Tomato - 2 small 5. Green
Chillies - 2 cut lengthwise 6. Tamarind paste - I teaspoon 7. Curry leaves 8.
Coriander to Garnish
Method
1. Pressure cook the daal 2. Add oil to a kadai and splutter mustard and fenugreek
seeds.
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3. Add chillies, curry leaves and garlic(optional) 4. Add onions and fry till golden
brown 5. Then add the cut carrots and saute them 6. Add the tomatoes and cook
till the
carrot becomes soft. 7. Then add the cooked daal and tamarind paste 8. Cook till it
comes to a boil and then garnish with curry leaves
::
NUTRELA SAMBHAR
Ingredients
For Sambhar Powder 1 tbsp. Coriander seeds 1 tbsp. Bengal Gram Dal ½ tea spoon black
peppercorn 1 tsp. Garam Masala 1 tbsp. Oil 2-3 red chilies 1 tbsp. Black Gram Dal 1
tbsp. Grated Coconut. 1 tsp. Fenugreek Seeds For Sambhar soup ½ cup Nutrela 1 small
Brinjal ¼ cup shelled peas ½ cup Tamarind Pulp ½ tsp. Turmeric powder 1 tsp. Chopped
ginger 2 cup Red gram Dal 1 small piece Pumpkin 1 potato Salt - to taste 2 Chopped
green chillies A small piece chopped ginger For seasoning 2 tsp. Oil ¼ tsp. Cumin
Powder A pinch asafetida A few curry leaves ¼ tsp. Fenugreek ¼ tsp. Mustard seeds 1
Chopped onion
Method
1. Heat oil Fry allthe ingredients (listed above for Sambhar powder) until light brown and
grind. 2. Cook dal with enough water till tender and pulpy. 3. Boil diced vegetable
and Nutrela in tamarind juice. 4. Add well cooked dal, salt turmeric powder and
sambhar powder. Boil for 5 minutes 5. Fry mustard seed, cumin seed, fenugreek
seed, asafoetida, curry leaves and onion, in hot oil. Season cookedsambhar with it.
Add coriander leaves.
SErve hot with rice or idli.
::
CHANNA SAMBHAR
Ingredients:
1 cup Toor Dal
1 tsp Tamarind
3 tsp Salt
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a pinch Turmeric
2 tsp Channa Dal
3 tsp Dhania seeds
1 pinch Hing
3 Red chilies
¼ cup Grated coconut
1 tsp Mustard
10 Coriander leaves
1 Green peppers cut into pieces
1 Onion chopped
1 Tomato cut into pieces
Method:
Boil the toor dal with 3 cups of water.
Fry channa dal, dhania seeds, hing, and red chilies for a few minutes, and then fry them
with the grated coconut. Grind the above mixture with water.
Fry the green pepper in oil for a few minutes. Boil the tamarind paste, water, salt,
turmeric, tomato and vegetables. cook for about 5 minutes. Add boiled dal and bringit
to a boil In the meantime fry the mustard seeds and onion.
Add the above ingredients & coriander leaves to the mixture.
::
Arachuvitta sambhar
Ingredients
vegetables: onions-1 big okra-250 gms. bringal-1 small pumpkin-1 small piece grind:
coriander seeds-1 tbsp. methi seeds-1 tsp. channa dal-1 tbsp. coconut- 1 handful red
chillies-5 nos. hing- a pinch tamarind-i lemon sized haldi powder-1 tsp. curry leaves
and coriander leaves- to garnish mustard seeds-1 tsp thur dal-1 cup oil-1 tsp salt-to
taste
Method
134
cut all the vegetables. place a vessel in the stove and extract tamarind water and put all
the cut vegetables.put halid powder in it.don’t put salt now.allow it to boil.once
vegetables are cooked fully put some salt in it. in another kadai put some oil put all
the ingredients for grinding.and grind with coconut. cook thur dal and keep aside.
finally put the ground mixture,tur dal in the sambhar which contains the vegetables.let
it boil and becomes a gravy. atlast season with mustard seeds and garsnish with
coriander and curry leaves.
::
Greens and Dhal
Ingredients
Fresh greens - 2 bunches [any kind preferably not sour in taste]
tur dhal - ½ cup;
moong dhal- lesser than ¼ cup{dhals to be pressure cooked]
Garlic- 6 nos. pods [optional]
Green chillies –
2 nos Tomatoes - 2 big ones
Turmeric powder - ½ tspn
Method
For seasoning 2 med Onions finely sliced 2-3 Green chillies seeded & cut lengthwise red
chillies - 2 de seeded & broken up Fresh ginger shredded ,” pc mustard - ½ tspn Cumin-
1tspn hing - a little curry leaves - little Oil 3 tbsps. Salt to taste For Garnish: 1- 1 ½ tbspn
Lime Juice
Method
Pluck greens, wash, cut finely and keep aside. Wash & pressure-cook (both tur dhal and
moong dhal) Dhals with saffron powder, green chillies, tomatoes & garlic pods (for 2
whistles remove keep aside to cool) once the cooker has cooled down open & mash the
dhal & keep. In a vessel add when hot add onions & fry till golden brown now add the
emaining seasoning ingredients & fry. Once the mustard seeds crackle add the greens
(Keerai) & fry till the colour changes, now add the cooked dhal & mix well, add water if
too thick bring to a boil - remove & garnish with chopped Corriander leaves & a lime
Juice, serve with Rice,Chappattis, Puris etc.
135
::
Vatral Kuzhambu
Ingredients
Sundakkai, Manathakkali or
any vegetable Vatral or you
could use fresh Brinjals cut
into cubes
methods
Lady’s fingers could be fried nicely & add’d to the Kuzhambu, Tomatoes could be used.
Tamarind a golf size ball soaked in water & the pulp extracted & kept aside; Sambar
Powder 11/2 - 2 tbspn. For Seasoning: Mustard Seeds ½ tspn; Methi Seeds-1/2 tsp.; Dry
Red Chillies-4 de seeded & broken & kept; Channa Dhal 1 tspn.; Asafoetida Powder - a
big pinch; Curry Leaves - few Oil 4-6 tbspns. Salt to taste
Method
Preparation Soak the tamarind in water & extract the pulp (juice). Add salt to taste - &
keep aside. Now put a vessel on the gas add oil when hot add the channa dahal, curry
leaves red chillies, mustard & methi seeds & fry till dhal is brown & the mustard seeds
crackle now lower the heat add the Sambar powder & fry for 2-3 mins. do not allow to
burn
• a nice smell will arise now add the Tamarind water mix well & allow to bubble
nicely till the required thickness has been reached - remove from fire & serve with
ghee,
roasted pappads & plain white rice. Tips You could roast/broil 2 tspns of rice & powder
the same mix in a little water & add to the Vatral Kuzhambu to thicken faster. Vatral
Kuzhambu method 2 For Masala Urud Dhal 2 tspns; Pepper corns 1 tspn; Red Chillies 4
nos;
asafoetida a bit; Fry the above ingredients in a little oil until golden brown & grind to a
smooth paste. To the the Tamarind juice add the paste & prepare the Vatral Kuzhambu.
136
::
Green Chilly Curry
Ingredients
¼ Kg Green Chillies - long thick variety. ¼ cup oil; 3 med. size onions finely minced; 1
tspn ginger paste; 1 tspn Garlic paste; ½ tspn turmeric powder; A lime size ball of
tamarind soaked in 1 - 2 cups of warm water.Salt to Taste. For Grinding to a paste: 1
onion (sliced & fried); 1 tbspn each coconut/peanuts/white Yellu/Roasted Corriander
seeds powdered; 1 tspn roated Jeera Seeds powdered; ¼ tsp. Turmeric powder; 1 tspn
Chillie Powder.
Method
Slit chillies lengthwise, soak them in salt water for ½ an hour, drain & keep aside. Heat
Oil& fry chillies till the chillies change its colour - keep aside. In the same oil fry the
minced onions to a golden brown add ginger garlic paste & fry on slow heat for 2-3
mins.now add the onion paste ingredients & continue to fry on low heat till oil comes to
the surface, at this stage add the tamarind pulp & salt to taste mix well & leave to
simmer, & the gravy thicken - now drop in the fried Chillies, mix well & leave to simmer
for a further 3-5 mins. Remove f rom heat & garnish with chopped corriander leaves &
serve with Roti/Pulao or boiled rice. P N If more tamarind is required - as per yr. taste
you could include accoring to your taste. The Gravy should resemble a sauce
consistency Pearls recipe
::
Vegetables are interesting but lack a sense of purpose when unaccompanied by a good
cut of meat. ~Fran Lebowitz
Tomato-Pulik Kulambu
Ingredients
Tomato 10, coconut 1cup, onion 3, tamarin water ½ cup, olive oil 3t.spoon.Green chilli
3, salt to taste,curry leaves , mustard seed ¼ tspoon,curry powder 4t.spoon coriander

leaves.
Method
Wash and cut the tomato into 2 inch pieces.Heat the olive oil and pour onions,green
chilli,curry leaves mustard seeds until become brown and add tomato tamarin water
137
boil for few minutes.Mixed well the curry powder,coconut and salt.Let it to boil till the
curry paste become thick.Garnish with coriander leaves.It is excellent for roti
canai(Malaysian food) rice dosai idly and other’s try it.
::
Garlic rasam
Ingredients
garlic-3-4 pepper-1tsp jeera-1tsp redchilly-3 tomato(optional) toordhal(1/2cup)
Method
first extract tamarind juice into 3-4 cups with that juice addasafoetida,
cilantro&curryleaveslet it boil tillthe tamarind smell goes. grind garlic pepper
jeera&redchilly addthe paste into the tamarind juice. andthen add dhal water .for
seasoning add mustard&garnish with cilantro.
::
Brinjal Chagoo
Ingredients
1. Brinjal - 300 gms 2. Tomato - 200 gms 3. Onion - 150 gms 4. Green chilly - 3 nos
5. Chilly powder - 3 teaspoons 6. Tamarind - small lemon size 7. Jeera - ½
teaspoon 8. Dhani - 1 teaspoon 9. Sesame - 1 teaspoon 10. Grated Coconut - 3
tablespoons 11. Phudina & Coriander leaves
Method
Fry Dhaniya, Jeera, Sesame, Grated Coconut and make fine paste. Put mustard in heated
oil, then add green chilly, onion, tomatoes fry well then add brinjal and heat it sim for 5
minutes. Finally, add tamarind water, salt, chilly powder, and turmeric powder in the
paste and cook for 5 minutes.
::
If you want to make an apple pie from scratch, you must first create the universe.
~Carl Sagan
Capsicum Gravy
138
Ingredients
1. Capsicum - ¼ Kg. 2. Grated Coconut - 2 tablespoons 3. Cashew - 8 nos 4. Green

Chilli
• 2 nos 5. Kasa Kasa - 2 teaspoons
Method
1. Make fine paste of Coconut, cashew, Chilli, and Kasa Kasa. 2. Cut the Capsicum into
small square pieces and fry them in 2 tablespoons of oil 3. Finally, add the paste, a cup
of water in the frying pan and heat it for five minutes in sim.
::
Tomato Rasam
Ingredients
Small can tomato sauce, rasam masala, frying ingredients, 2 tsp. vegetable oil, 3 cups
water, 1 1/2tsp. salt, chopped corriander for garnish. Masala: grind the following
using mortar and pestle: 10 pepper corns, 2-3 pinches of cumin, 2 cloves of garlic,
and 2 dry red chillies Frying ingredients: 1/8 tsp. of mustard seeds, 1 pinch of urad
dhal, 4-5 curry leaves
Method
In a two quart saucepan add frying ingredients to heated oil. When the mustard seeds
pop, add the rasam masala. After 30 seconds when you smell the masala, add the
tomato sauce and 3 cups of water and salt. Keep it on medium heat until it starts to
boil. (do not let it boil). Add chopped corriander leaves and serve it hot with rice.
::
Onion Rasam
Ingredients
Things Required: 1-yellow or white onion,1 clove of garlic,ginger(if required a small

piece),1/2 lemon size of tamarind,1/2 spoon of turmeric powder,3/4 spoon of chilli
139
powder,1/2 spoon of jeera,currileaves,3/4 spoon of salt,1 table spoon of oil or ghee(if
desired)
Method
Make the tamarind juice and cut the onion in to pieces and squeeze it in the tamarind
juice and keep it a side.In a pan add the oil,asefotida powder,garlic,currileaves,jeera and
fry .Then add the garlic,ginger,turmeric,chilli powder and kept the stove off.Then add
the tamarind juice(with onion pieces on it)and add salt.No need of heating this
rasam.The rasam will get hot with pan heat itself and that heat is enough for this
rasam.Thi s a good for all and especially those who will get stomach upset.
::
instant & fast buttermilk kolambhu
Ingredients
Besan powder, chilli powder, tumeric powder, salt, curd
Method
Mix 3-4 tsp of besan powder, ½ tsp of chilli powder, little tumeric and desired salt to 1
½ cup of water and mix it well without lumps. Then in a vessel season using mustard,
urad dhall and curry leaves. then ass this mixed water to it. well it becomes thick add
1 cup of curd. when it boils well switch off the stove and its ready.
::
brinjal pulli kuzhambu
Ingredients
Brinjal (small size),coconut,red chillies,coriander seeds,onions (small), pepper corns,

jeera , ginger, garlic, cloves, cinnamon, mustard, tomato, curry leaves, gingelly oil,
asofoetida, fenugreek, salt.
Method
Step 1: Pour little oil in the kadai. Add onions ,grated coconut,red chillies,coriander
seeds, pepper corns, jeera , ginger, garlic,cloves, cinnamon and fry for a while . Step 2:
Make a fine paste of the ingredients of step 1 Step 3: Pour little oil in the kadai, add
mustard seeds, fenugreek (little), asofoetida,tomatoes, fry for a while . Add full brinjals
140
slotted into four , and fry for sometime. Add the paste and little water and salt as per
needed. Cook for 10 min.
::
We should look for someone to eat and drink with before looking for something to eat
and drink... ~Epicurus
2 Mins Rasam
Ingredients
Tamarind - lemon size Turmeric powder - 1 pinch Tomato - 1 no. red chillies - 2 nos.
Garlic flakes - 3 nos. Small onion - 1 no. Pepper and jeera(cumin)powder. curry leaves,
salt as required. (servings for 2 )
Method
Smash the tomatoes in the tamarind paste. Add turmeric,onion,salt and pepper and
jeera powder. keep it aside. Take kadai with little oil and heat it. Add red chillies,
smashed garlic flakes,curry leaves and saute it for a while till the garlic is cooked.
Add this seasoning to the liquid and boil it for a 10 mins. Your rasam is ready to eat.
::
Vendhaya Kuzhambu
Ingredients
Vendhayam 1 cup, Coconut - 1 cup, gingelly oil 4 tbsp, dhaniya 2tbsp, Red chillies
6,Onion (Big) - 1 (small pieces), Garlic - 2 tamarind, small lemon size, Tomato - 1,
curry leaves, coriander.
Method
Soak Vendhayam overnight. Heat oil. Fry Onion, garlic, Curry leaves. Grind Dhaniya and
red chillies. Add to onion. Fry for 5 mts. Add Vendhayam. Fry for 5 mts. Add Tamarind
water,tomato,salt, turmeric pwdr. Let boil for 10 mts. Extract coconut milk thrice and
keep seperately. first add 3rd extract then second and then 1st. After 1st extract switch
off gas after 2 mts. Garnish with coriander leaves. This tastes excellent when taken with
rice or chapathi.
141
::
Dhal Rasam
Ingredients
Tur Dhal - ½ Cup (Pressure Cook till soft &

keep aside- Open Cooker when it has
cooled down & strain away the Dhal
Water & keep for the Rasam - You could
use the Dhal for Sambar or for any other
Preparation of your’s). Tamarind as big
as a lime size ball -(soak in 2 cups warm
water & extract the pulp & keep aside);
Salt to Taste; Tomatoes 2 no’s (medium
size) - chopped & kept;
Asafotedia Powder - ¼ tspn; Rasam Powder 1 Tbspn. Seasoning Ingredients required:

2tspns. Oil; 2 Red Chillies; Mustard Seeds ½ tspn; Curry Leaves few; Jeera Seeds ¼ tspn.
For Garnishing: Chopped Corriander leaves - 1 tbspn.
Method
In a vessel add the Tamarind Water (extract), Chopped Tomatoes, Asafotedia Pwd., Salt,
Rasam Pwd. & 1 - 2 Glasses of water, mix well & place on fire, let it bubble nicely till the
raw tamarind smell goes - now add the Dhal Water & if necessary another 2 glasses of
water & bring to a boil, it will froth up - remove from fire & keep aside. Fry your
seasoning ingredients & pour over the Rasam. Garnish with chopped Corriander leaves.
Serve Hot with Plain Rice, Pappads, Kootu, & Poriyal. PN: When using Tomatoes too for
the Rasam check on the quantity of tamarind you are using.
::
No man is lonely eating spaghetti; it requires so much attention.
~ Christopher Morley
Coconutmilk Rasam
Ingredients
142
Coconut milk ½ cup Jeeragam 1and1/2 tsp Asfoetida 1 pinch Tomato 2 lemon size
Garlic 1 clove Red chillies 2 Green chilli 1 Pepper 1tsp Turdhall ½ tsp Tamarind cherry
size Mustard 1 pinch Urad dhall 1 pinch Coriander leaves little curry leaves little
Method
Grind jeeragam, greenchilli,turdhal, pepper,garlic and keep it aside. Soak tamarind in

water for 5 to 10 min and extract the juice from it. The mash tomatoes in the tamarind
juice and then add the ground masala in it. Heat one spoon of oil in a pan add mustard
seeds, urad dhall, feenugreek and redchillies. Then add the mixture in it. Let it boil for 5
min then add coconut milk in it, let it boil for 2 min. Garnish it with coriander and curry
leaves
::
Takkhali vattha kulampu
Ingredients
Takkali 3 or 4, ulutham paruppu ,kadalai paruppu, kaduku, venthayam ,turmarind,
karapodi(mirchi masala), manchal thool,salt
Method
cut the tomotoes in smaller pieses. fry one teespoon of kaduku, uluthham , kadalai
paruppu in oil. put the cut pieses of tomotoes in the frying pan, fry well for ten
minutes. Make thick solution of pooli in water. pour it in the frying pan, once
tomotoes fried nicely. put salt, karapodi, and manchal thool bol it for half an hour. i
hope you should try and see . easy bachelor cook. goes well with any side dishes like
pototo wafers or any kariamudhu.
::
Kandathippili Rasam
143
Ingredients
Toor Dhall: 1 tsp Dhania seeds:1 tsp Pepper: 1 ½ tsp Red chillies : 3 or 4 Hing: 1 small
piece Jeeragam : 1tsp Kandathipili or modi sticks : 5 or 6 Tamarind extract: from a
big lemon sized ball Ghee and mustard :1 tsp each Curry leaves Salt to taste
Method
1. Roast hing, chillies, pepper, dhania seeds and toor dhall along with the
kandathippili ticks. 2. Strain the tamarind and make 2 ½ cups of extract 3. Add salt
and some hing and allow it to boil. 4. When the smell of raw tamarind has
vanished, make a paste of all the items that have been roasted and pour this on to
the boiling tamarind and allow it to boil 5. After about five minutes, grind the jeera
alone in water and add it to the tamarind mixture. Then add sufficient water and
set the flame to simmer. 6. Remove it from the flame when the rasam starts to
boiling 7. Heat ghee, add mustard seeds and allow them to crackle and then add
the curry leaves and pour it over the rasam Serve hot with plain rice or can be
consumed as such as an appetiser
::
poritha kuzambu
Ingredients
1tsp urad dal,1tsp jeera,1tsp pepper,2 to 3 red chillies,1tbsp grated coconut,salt as per
the taste,diced vegetables 3/4cup,moong dal 1/2cup,curry leaves.Suggested
vegetables are chow-chow,snake gourd,drumstick and ridge gourd.
Method
Fry each of the first five ingredients separately and grind together into a paste.Cook the
dal in an open pan.Pressure cooking the dal is not recommended.Once the dal is half
cooked add the cut vegetables and cook it along with the dal.Once the vegetable is
cooked add the ground paste and salt.Add water if necessary.Boil till the gravy
thickens and then add the curry leaves.Season with mustard.Serve hot with plain rice.
::
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Mysore Rasam
Fry the following lightly until golden brown in a spoon of ghee and grind the following
in a mini blender jar to make a paste: coriander seeds(Dhaniya)-2 spoon, black whole
peppers(Milagu)-1 spoon, gram dal-1 spoon, red chillies-2-3, asafoetida(Perungayam),
grated coconut - 2 spoons(Add last). Steam ½ cup of toor dal in a pressure cooker.Cut 1
large tomato and add 2 cups of water to it.Add salt, Sambar powder, asafoetida,
tamarind juice and heat the mixture until the raw smell of tamarind is gone.Add
steamed toor dal and the ground mixture.Keep it in low heat for sometime and then add
½ spoon rasam powder.Add splattered mustard.Add green coriander leaves and curry
leaves.
::
GARAM MASALA
(approximately 1 ½ cups)
Ingredients:
3 - 5” pieces Cinnamon stick
1 c (???) Green cardamom pods
½c Cumin seed
½c Black pepper corns
½c Cloves
½c Coriander seeds
Procedure:
Dry the ingredients in an oven. Do not let them turn brown. Remove the seeds from
the cardamom pods. Pound cinnamon sticks into smaller pieces. Combine ingredients
until they are well mixed and blend at high speed for 2-3 minutes until completely
pulverized. (LINE MISSING, The recipe seems to be complete, but as the original had
this I am letting it remain.)
::
A nickel will get you on the subway, but garlic will get you a seat. ~Old New York
Proverb
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Indian Chickpeas From: demers@ere.umontreal.ca (Demers Serge)
250 gr of chickpeas (1 cup)
2 Tbsp vegetable oil
1 oinon chopped
2 cm cinnamon stick
4 cloves
2 garlic cloves, squashed
2 cm fresh ginger, chopped
1 green chili pepper, finely chopped
2 tsp ground coriander
¾ cup of chopped tomatoes (from a can)
1 tsp garam massala
1 Tbsp cilantro, chopped
Soak chickpeas overnight, rince, cook in water until tender. Drain, KEEP THE COOKING
LIQUID!
In a frying pan heat the oil, fry oinon until golden. Add cinnamon and cloves, cook a few
seconds. Add garlic, ginger, chili pepper, ground coriander and cook 5 minutes, stirring.
Add tomatoes, with the juice and cook until all liquid has evaporated.
Add the chickpeas to the pan, mixe well, cook 5 minutes. Pour the cooking liquid of the
chickpeas and simmer for 25 minutes, until all the liquid is gone.
Sprinkle with the garam massala and cilantro.
Can be served hot of cold.
::
(coconut curry)
Ingredients
1. 1 small coconut grated 2. 1 teaspoon urid dal 3. ½ teaspoon tur dal 4. ½ teaspoon
rice 5. 1 teaspoon dhania 6. 5 red chillies 7. Tamarid one small lemon size 8. salt
approriate 9. Turmeric powder 10. Oil 1 teaspoon
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Method
In a pan, put the oil and fry all the ingredients(2 to 6 mentioned above) till brown.
Grind them well with the grated coconut. Make tamarind paste and boil it for 5 minutes.
add turmeric and salt. If you want to add vegetables, then ladies finger and/or brinjal
are the good ones for this. Fry the vegetables a bit before adding them to the tamarind
paste. Once the vegetables are cooked properly, add the coconut paste into it and wait
for 5 more minutes. Add curry leaves for garnishing. You can also garnish this with the
fried mustard seeds in oil. This is a special kolambu made majorly of coconut and tastes
very good. It is a nice change for people who are bored of sambar and rasam every day.
::
ONION AND TOMATO RAITA (4-6 Servings)
Ingredients:
8 oz. Yogurt (plain)
1 small Onion
½t Salt
1 small Tomato
½t Chat Masala (optional)
½t Black pepper (ground)
¼c Milk
Method:
Beat yogurt and milk until smooth. Chop onion and tomatoes and add to yogurt. Add
salt and pepper and sprinkle the Chat Masala over, and serve.
::
BOONDHI RAITA
Ingredients:
¼c Besan
½c Water
Ghee for frying
to taste Salt
to taste Pepper
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to taste Chat Masala
1 ½ c Yogurt
¼c Milk
Method:
Make a pouring paste of the besan and water. Heat ghee and drop paste into it through
a slotted spoon to get little drops that fall one at a time (these are boondhi). Remove
the drops when golden brown and dry on a paper towel to remove extra oil. Soak the
drops in warm water. Add milk, salt, pepper, and add Chat Masala to yogurt. Squeeze
water out of boondhi and add to yogurt.
::
VEGETABLE KURMA
Recipe from Sriram

Ingredients:
2 cups Vegetables
2 Onions cut length-wise
2 Green chilies cut length-wise
1 tsp Coriander powder
1 ¼ tsp Salt
one pinch Turmeric powder
½” Cinnamon stick
2 Cloves
2 Cardamom
2 tblsp Coconut powder
1 tsp Khus-Khus (poppy seeds)
¼ tsp (3 cloves) Garlic
¼ tsp powder (or ½” fresh) Ginger
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Method:
Put a reasonable sized vessel on the range and heat oil. Add cinnamon, cloves and
cardamom and fry for 2-3 minutes. Add onions and green chilies and fry till onions turn
brown. Add garlic + ginger paste and fry for a minute or so. Add vegetables and fry for
about 3 minutes. Add Water (about a cup or two). Let the vegetables + turmeric powder
cook.
If you are using canned or frozen vegetables skip the above step.
Add coconut paste, khus-khus, salt and wait until cooked.
(Note: Cook on low heat.)
::
tomato curry
Ingredients:
1 cup Vegetables
¼-1/2 tsp Coriander powder
1/8-1/4 tsp Chili powder
1/8-1/4 tsp Garlic powder
1 tsp Salt
1 large Onion
¼-1/2 tsp Mustard seeds
1/8 tsp Urad Dal
¼-1/2 cup Tomatoes-crushed
Method:
Mix the garlic, coriander and the chili powder along with salt and place it aside.
Pour about 2 tablespoons of oil in a pan and heat. Add mustard seeds and urad dal.
The mustard seeds will split and the oil may spill. Be careful when you are doing this.
Wait until the mustard seeds stop making any noise. Add onions and fry until the
onions turn brown. Add the vegetables, the mixture of step 1 and the crushed
tomatoes.
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Fry for about 5 minutes, if you are using canned vegetables. Otherwise cover the pan
and let the vegetables cook. (This might take about 10-15 min.)
::
GREEN PEPPER CURRY
Ingredients:
2 large ones Green Pepper
¼ tsp Chili powder
1/8 tsp Turmeric powder
½ tsp Dhania powder
1 tblsp Coconut flakes
1 tsp Khus Khus (poppy seeds)
1 small bunch Fresh Coriander leaves
2 small Tomatoes
2 Onions
2 tblsp Oil
1 small piece Vadium (Vadium is a combination of various spices)
1 ¼ tsp Salt
Method:
Cut the green peppers, onion and tomatoes lengthwise. Grind chili-powder, turmeric,
dhania powder, coconut and poppy seeds.
Heat oil and add vadium. When vadium turns brown, add onions and fry for 4 minutes.
Add tomatoes and fry for 2 minutes. Add green pepper and Masala. Add coriander
leaves.
Cook on low heat (should take around 15 minutes).
::
DRY POTATOES (SOOKHA ALOO)

(4-6 Servings)
150
Ingredients:
4 medium size Potatoes
2t Cumin seeds
1t Salt
2t Mango powder
¼ t Hot pepper
2t Garam Masala
Oil (to fill pan to 2”)
Method:
Boil potatoes until cooked but not overdone. Peel and cut into ½” cubes.
Heat oil very hot, add and brown cumin seeds. Add potatoes and fry until they are
golden brown. Add the remaining ingredients, and fry for 2-3 minutes or more.
Remove from oil with a slotted spoon.
Serve hot.
Tips: Use enough oil so that the potatoes will not need to be stirred often. This avoids
breaking them up.
::
OKRA (BHINDI)
(Serves 6)
Ingredients:
1 lb okra
2 small Onions
2 small Tomatoes
¼t Turmeric
to taste Salt
Red pepper (optional)
Oil for frying
151
Method:
Wash the okra and dry it thoroughly. Cut off the heads and cut into small circles. Chop
the onions and tomatoes separately. Deep fry the okra until very brown. Remove from
heat and set aside. Pour out some oil.
Add turmeric to hot oil. Add the onions and fry until golden brown.
Add the fried okra, salt, pepper, and tomatoes.
Cover and bake at 250 deg F for 15 minutes.
::
PANEER (CHEESE)
Ingredients:
1 ½ pints Milk
½t White vinegar AND
½t Lemon juice OR
1c Yogurt
Method:
Heat milk and stir constantly to prevent a layer of cream from forming on the top.
Remove from heat when it boils and slowly add white vinegar and lemon juice or yogurt.
This sours the milk. Strain through a muslin cloth or a double layer of cheese cloth and
squeeze out the whey (liquid).
Hang to drip dry for 2-3 hours (or overnight). Then lay out the cheese in a rectangle in a
tray and place a weight (the more the better, but at least 10 lbs) on it for ¾ hour.
Cut it into whatever shape you like.
::
MATTAR PANEER (PEAS AND CHEESE)
Ingredients:
2 Onions
2 Tomatoes 4 cloves Garlic ½ packet frozen Peas
1” cube Ginger
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¼t Turmeric
to taste Salt
to taste Pepper
½t Garam Masala
2c Water
Method:
Cut paneer in 1” cubes and deep fry. Make Masala with onion, garlic, ginger, and
tomatoes. Season and add turmeric. Add peas and paneer.
::
NAVRATHNA KURMA
(Serves 6)
Ingredients:
100 g Paneer (or cottage

cheese)
2 teacups Mixed boiled

vegetables
(carrots, french beans, green

peas, potatoes)
3 Tomatoes
2 Onions
1t Ginger and garlic paste
1½t Chili powder
½t Turmeric powder
2t Coriander powder
1t Garam Masala
1 teacup Milk
3t Fresh cream
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3t Ghee
to taste Salt
Ghee for deep frying
Method:
Grate the onions. Put the tomatoes in hot water. After 10 minutes take off the skin and
chop. Cut the paneer into small pieces and deep fry in ghee.
Heat oil in a vessel and fry the onions for a few minutes. Add the ginger and garlic
paste, and fry for ½ minute. Add the chopped tomatoes, turmeric powder, coriander
powder and chili powder, Garam Masala and salt. Fry for at least 3-4 minutes. Add the
boiled vegetables, milk, cream and fried paneer pieces. Cook for a few minutes.
Serve hot decorated with silver foil.
::
CAULIFLOWER AND POTATOES (ALOO GOBI)
Ingredients:
1 medium Cauliflower
2 medium Potatoes
1 Onion
1 Tomato
1 clove Garlic
1” piece Ginger
pinch Turmeric
to taste Salt
to taste Pepper
to taste Garam Masala
Method:
Make Masala with onion, garlic, ginger, and tomatoes. Add turmeric and spices. Break
the cauliflower in flowerettes and cut the potatoes into cubes (8 pieces each). Add both
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to Masala and lower heat to simmer. Cover the pot until the cauliflower and potatoes
are coated.
::
CURRIED EGGPLANT (BHARTHA)

(Serves 4 to 6)
Ingredients:
2 lb Eggplant
4 medium Tomatoes
3t Fresh chopped coriander
½c Ghee
½c Finely chopped onion
Method:
Preheat oven to 450 deg F. Bake in the middle level of the oven for 1 hour or until very
tender. While they are still warm, peel and crush the eggplants.
Heat oil and fry onions until soft and clear. Do not brown. Add the tomatoes and fry for
2 minutes. Add the eggplant and stir until almost all liquid disappears and the mixture
leaves the side. Place into a bowl, sprinkle on coriander and serve at once.
::
CURRIED MUSHROOMS
Ingredients:
½ lb Mushrooms
1 large Onion
¼t Turmeric
to taste Salt
to taste Chili
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2 large Tomatoes
Oil
Method:
Wash and finely slice mushrooms. Slice onion fine. Heat oil and add turmeric and
onions. Fry until soft. Add the sliced tomatoes and cook for 3 minutes, stirring all the
time. Add the mushrooms, cover and simmer for 15-20 minutes. Remove cover and dry
out all the water. Serve hot.
::
LENTILS
MASUR DAL (LENTILS)
(Serves 4)
Ingredients:
1c Dal (Moong - yellow, or masur - pink)
3½c Water
to taste Salt
to taste Pepper
¼ tsp Turmeric
2 cloves Garlic
1” piece Ginger
1 small Onion 2-3 Tblsp Ghee (Can be replaced by butter) 1 t Cumin seed
Method:
Wash the dal and drain it. Boil water and add the dal, salt, pepper, turmeric, finely
chopped ginger, and garlic. Cover the pot and simmer for 20 minutes.
When done, heat the ghee, add the cumin and fry until golden brown. Add thinly sliced
onions. Fry until crisp and brown. You may add paprika and finely chopped tomatoes
to the above for color (Pour over the dal and serve).
::
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MAH KI DAL (WHOLE BLACK BEANS)
Ingredients:
1c Urad or Mah dal
1” piece Ginger
12 cloves Garlic
Water
to taste Salt
2-3 Tblsp Ghee (Can be replaced by butter)
to taste Green chili (optional)
to taste Garam Masala
¼t Turmeric
Method:
Clean, wash and add the dal to boiling water. Add turmeric, salt, half of the finely
chopped ginger, garlic and cook on medium heat for 2-3 hours or pressure cook at
15psi for ½ hour. Uncover, cook further in same pan on low heat for ½ hour, stir and
mash every now and then until a creamy consistency is achieved.
Heat the ghee, add remaining ginger, stir, add sliced onions, chili, and fry until golden
brown. Add cumin or coriander (optional). Pour over dal just before serving.
::
RED KIDNEY BEANS (RAJMA)
(Serves 6 - 8)
Ingredients:
2c Red kidney beans
3 qt Water
1t Turmeric
1T Salt
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¼c Oil
1c Onion, Chopped
1” piece Ginger, chopped
1t Garam Masala
3 Chopped tomatoes
Coriander leaves for garnish
Method
Wash beans and boil for 2-3 hours or ½ hour in a pressure cooker. In the meantime
make Masala of onions, garlic, ginger and tomato as in chicken curry. Add to the beans
and cook again until most of the liquid dries up and the beans are soft and thoroughly
cooked. Garnish with coriander leaves and serve.
::
Chana Masala
Ingredients
2 T vegetable oil
1 medium onion, chopped
1 large clove of garlic, minced
1 T curry
1 T tomato paste (I used ketchup, how embarassing :)
15 oz can of chick peas drained, reserving 3 T liquid
½ T lemon juice
½ t salt
fresh black pepper
crushed red pepper, optional to taste
1 T butter
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Heat oil on medium high heat. Fry onions until slightly browned. Reduce heat to
medium. Add garlic, curry, and paste. Stir and simmer about 2 minutes. Add chick
peas, liquid, lemon juice, salt, and black pepper. Simmer 5-6 minutes, stirring
occasionally. Add red pepper to taste. Add butter, stirring through to melt it. Stir and
simmer for 5 minutes more or until peas are softened and dish is hot. Serve over rice.
::
Bengali Red Dal Curry
From: jkandell@Violet.CCIT.Arizona.EDU (Jonathan Kandell)
Key spice: Panch Phanon Mix, also known as Five Spice (do not substitute Chinese Five
Spice!)
Equal proportions of whole cumin, fenugreek, anise, mustard, “Indian black onion”
seeds (kalunji). You will need to go to an Indian Store to get the last ingredient. It is
not related to the onion.
1½C red lentils
3½C water
6 serrano chilies (or 3 jalepeno?), either whole or sliced in quarters
¼ t turmeric, or more to taste
1½t salt
4T ghee, butter or vegetable oil
1C minced onions
1C chopped tomatoes
1T grated fresh ginger
2T ghee or vegetable oil
1T panch phanon mix
4 dried small red chilies
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1-3 cloves garlic
There are three basic steps to this recipe: cooking the lentils in water, making a
tomato/onion/ginger mush, and making a spiced oil.
1. Rinse lentils well, add water, serrano chilies, turmeric and salt.
Bring carefully to boil and cook over low to medium heat, partially covered, for 25
minutes. Cover and cook another 10 minutes. Adjust salt.
2. While lentils are cooking, cook onions in a frying pan in the oil until they are golden
brown (approximately 10 minutes), stirring constantly. Add tomatoes and ginger and
continue cooking until the tomatoes decompose into a delicious and fragrant mush
(approximately 8 minutes.) Stir constantly so that tomato mixture doesn’t stick. Turn
heat to low if necessary.
3. Scrape out this mush into the lentils and stir it in. Let lentils sit while you make the
spiced oil.
4. Do a quick rinse of the frying pan, without soap, and dry thoroughly.
Add the remaining 2T oil and heat over medium high heat. When oil is hot add panch
phanon mix and heat until the seeds begin to pop, about 15 seconds. Add red chilies
and fry for another 15 seconds, until they turn a little darker. Turn off heat and add
the crushed garlic and let sizzle for about 30 seconds. Stir this mixture into the
lentil/tomato mixture and serve with rice. Adjust salt.
Using ghee changes the taste compared with oil. I prefer it for step 4. It tastes good
either way though.
::
Dal Kofta Curry (Steamed Toor Balls in Buttermilk)
From: jkandell@Violet.CCIT.Arizona.EDU (Jonathan Kandell)
Recipe by Aroona Reejhsinghaini, modified by me

For kofka balls:
1 cup Toor dal* *toor dal is also known as toovar dal
160
½” piece ginger
4 green chilies
2 cloves garlic
1 small onion
1 handful cillantro leaves (optional)
For Curry:
4 cup buttermilk or yoghurt

4 green chilies, finely chopped
1 “ piece ginger, grated or finely chopped
1 teasp. each ground coriander, cumin, channa dal [roasted if desired]

¼ teaspoon fenugreek
½ teaspoon turmeric
¼ cup, approx.desiccated unsweetened coconut, ground if desired
For flavored oil:
2 tablespoon oil
½ teaspoon black mustard seeds
a few curry leaves
1. Wash and soak toor dal for a few hours. Drain and grind to a course paste along with
onion, ginger, garlic, and chilies. (I do this by chopping the large ingredients and
blending with the dal in batches. Add enough water so the blender pastes, but not so
much that it turns to watery mush.) Mix in salt and (optionally) cillantro leaves. Form
into balls and steam 20 minutes. Remove from heat and cool balls. They will obtain
a somewhat rubbery texture as they cool.
2. Gently heat buttermilk/yogurt in a pan. Add spices (ground coriander, cumin, channa
dal, fenugreek, turmeric) and enough dried coconut to give a nice flavor and slightly
thicken the sauce. (I add all these ingredients to a coffee grinder and grind to a
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powder.) Add ginger and chilies. Add salt to taste. Adjust spices. It will taste like
it’s missing something until you add the flavored oil.
3. Carefully place kofta balls into sauce.
4. Heat a little oil in a separate frying pan over medium heat, add mustard seeds and
curry leaves. When mustard seeds stop bursting, add oil into the curry. You may
want to partially cover pan to prevent seeds from popping grease all over your
kitchen.
If you use non-fat yogurt, there is only 2 T oil in the whole dish!
::
CURRIED GARBANZO BEANS
Ingredients:
8 oz Garbanzo beans
to taste Green chili (optional)
12 cloves Garlic
2” piece Ginger
to taste Pepper
1 large Cardamom
6 Cloves
1” Cinnamon stick
to taste Salt
Paprika
4 oz Oil
Mango powder
3 Onions
Dried pomegranate seeds

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4 Tomatoes
Method:
Clean, wash and soak the beans overnight. Boil them in the same water with salt, 1
small finely chopped onion, 4 cloves garlic, 4 large cardamom, a 1” piece of ginger and
6 cloves. Simmer in pan about an hour or until tender, or pressure cook for 7 minutes
at 15 psi. Heat oil. Fry thinly sliced remaining onions and cloves of garlic. Cook until
mixture browns and dries up. Add finely chopped tomatoes and cook 4-5 minutes
more. Add the beans and cook for 10 minutes more. Add the mango powder and
pomegranate seeds, grated ginger and simmer over low heat for 15-20 minutes. Before
serving, pour 1 oz. (2 T) sizzling ghee over the beans.
::
Non-Veg Curries
CURRY SAUCE - BASIC
Can Be Used With Any Fried Cooked Meat.
2 onions, peeled
½ inch piece of ginger, peeled2-3 cloves of garlic (optional), peeled
2 medium tomatoes, chopped finely or 200gm tinned tomatoes
2-3 tbs. cooking oil
1 tsp. cumin seeds
¼ tsp. chilli powder
1 tsp. of coriander powder
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Salt to taste
½ tsp. Garam Masala
Method
Wash onions, ginger and garlic and grind together in a food processor or chop finely or
grate by hand.Heat oil in a pan, add cumin seeds and a pinch of asafetida powder and
let the seeds splutter. Add onion, ginger and garlic paste and fry until golden to dark
brown (do not burn).Add all powdered spices, except garam masala and stir for 10
seconds, to release flavours. Add tomatoes and stir fry until oil separates. Stir in garam
masala. This can be added to the finished dish, at the end of cooking. Salt and chillies
should be adjusted to your own taste. Remember that the curry sauce has t be added to
the main curry ingredient, so it has to be stronger at this stage than the finished curry.
Cool, bottle or place in airtight container to chill or freeze. It must be defrosted and
heated before adding the meat or vegetables. After stir frying the main ingredient for 5-
10 minutes (longer in case of meat, to seal it properly), add a little water and cook until
the main ingredient is ready. Water can be added during cooking, to get the desired
consistency of the curry sauce.
::
Hunger is the best sauce in the world. ~Cervantes
DHANSAK - LAMB (Serves 4)
Sweet and Sour with Lentils, 1 lb

(500 g) lamb, diced, 1 tsp cumin
seeds
1 tsp coriander seeds,, 1 tsp

fennel seeds, 4 cardomom pods,
2 inch (5 cm) cinnamon stick, 1
tbsp black peppercorns, 3 bay
leaves, ½ tsp black mustard
seeds, 1 dried chilli, 3 oz (75 g)
green lentils, 3 oz (75 g) red
lentils, 1 tsp turmeric, ¼ tsp
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ground fenugreek, 2 Pineapple Rings chopped , ½ tbsp brown sugar, 1 pint (550 ml)
Basic Curry Sauce (as above) , 1 pint (550 ml) water, 2 tbsp fresh coriander, finely
chopped, 2 tsp garam masala, 2 tbsp veg. oil, for frying,
TO COOK:
Grind the whole spices and chilli together. Thoroughly coat the meat with the spices and
leave to marinade for at least a couple of hours (preferably overnight in the fridge). Heat
half the ghee in a large saucepan and add the ground spice and lentils. Fry for 2
minutes. Add the Basic Curry Sauce & water and season with salt. Bring to the boil, cover
and gently simmer for 30 minutes, stirring occasionally to make sure it doesn’t stick.
Meanwhile, heat the remaining oil or ghee in a large pan - it must be very hot. Add your
lamb in batches (it will spit everywhere so take care) and turn in the fat to brown it.
Remove from the heat once the lamb is well browned. When the lentils are ready (they
should be quite soft) add the meat, and sugar. Cover and simmer for a further 30
minutes. Add a little more water to loosen as required. Mix in the garam masala, and
remove from the heat. Just before serving, stir in the chopped fresh coriander.
::
DHANSAK - PRAWN (Serves 2)
1Lb Prawns
1 cup red lentils
1 Cup of Basic Curry Sauce
¼ Onion finely chopped
2 tspn Curry Powder
1 tspn Chilli Powder
3 Tablespoons Mango Chutney
2 Finely Chopped Red Chillies
1 Clove Garlic
¼ Cup Pineapple Juice
5 Tablespoons Vegetable Oil
4 Tablespoons chopped coriander leaves
1 Tablespoon whole coriander leaves
1 tspn Garam Massalla
Juice of 1 lemon
2 Pineapple Rings diced
Method
Bring a pot of water to the boil and add the lentils and simmer gently for 30-40 minutes
until the lentils are soft and mushy. Drain the lentils. Make a paste of the curry powder
and chilli powder with the lemon juice. Fry the onion and 1 cayenne chilli in the
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vegetable oil on a medium heat until golden. Add the curry and chilli powder paste and
stir in and fry for a further 30 secs. Add the prawns and stir fry for 2 minutes. Add half
the Massalla Gravy and simmer for 5 minutes, stirring regularly. Now add the lentils,
Mango chutney and Pineapple Juice and simmer for a further 5 minutes, stirring
regularly. If needed add more massalla gravy to prevent the curry becoming too thick.
Now crush in the garlic clove, add the finely chopped coriander leaves and 1 cayenne
chilli cook for a further minute and then add half the lemon juice and diced pineapple
rings, stir in and taste, add the rest of the lemon juice if needed. Serve with the whole
coriander leaves sprinkled over the top.
::
The way you cut your meat reflects the way you live. ~Confucius
JALFREZI - CHICKEN OR ANY MEAT (Serves 4)
1 ½ lb (675 g) skinless breast of Chicken or Lean Meat, cubed
3 tbsp. Ghee
2 tsp. Cumin Seeds
2-3 Garlic Cloves, chopped
1 in. (2.5 cm) Cubed Ginger, chopped
2 tsp. Turmeric
4 tbsp. Tikka Paste
2-6 Fresh Green Chillies, sliced
1 Green and Red Pepper sliced and sliced
6 Cherry Tomatoes, halved
2 oz (50g) creamed Coconut, grated
2 tsp. Garam Masala
A few leaves of fresh coriander
Salt to taste
TO COOK
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Heat the ghee in the karahi, wok or large frying pan.Stir in the cumin seeds for a few
seconds. Add the garlic and continue stir frying for 30 seconds. Add the ginger and
continue for a further minute. Add the turmeric and a splash of water and, when sizzling
again add the curry paste. Now, add the meat/chicken pieces and stir until evenly
coloured and are lightly sizzling (if meat used, stir-fry until cooked). Add the chillies,
pepper and tomato and stir-fry for 10 minutes. Add the Garam Masala, fresh coriander,
creamed coconut and salt to taste then stir-fry for a final 5-10 minutes. Check that the
meat is cooked through then serve at once with Indian bread or fluffy plain rice and Hot
Mango Chutney.
::
MADRAS - CHICKEN, LAMB OR BEEF (Serves 4)
6-8 tblsns Vegetable Oil
3 Garlic Cloves, chopped
1 tspn cayenne
2 tspns Ground cumin seed
1 inch Fresh Ginger, crushed
Small Tin Plum Tomatoes
½ tspn Whole Cardomon Seeds
2 tblspn Lemon juice
¼ ts Salt, or to taste
1 large Onion, finely chopped
2 tspn Garam masala
2 tspns Ground Coriander Seed
½ tspn Turmeric
11/2 lb Meat, - trimmed, cubed
TO COOK
In a large, heavy skillet with a cover, heat the oil until it is fragrant. Add the onion and
saute’ over high heat, stirring frequently, until it starts to brown a little, about 4
167
minutes. Lower the heat and continue cooking, stirring often, until the onion turns
golden brown, about 10 minutes more. Add the garlic, garam masala and cayenne,
lower the heat to medium-high, and saute’ for another 2 minutes. Stir in the ground
spices and saute’ another 2 minutes, stirring. Add the meat, stir well, and brown it in
the spices for about 5 minutes. Add the tomatoes and cardamom seeds and stir well.
Lower heat, cover pan tightly, and simmer about 30 minutes, stirring occasionally and
adding more water by tsp if sauce starts to stick to the pan. Uncover the pan and stir in
the lemon juice and salt. Simmer uncovered about 10 minutes longer, stirring
frequently, until the meat is tender and the sauce is very thick.
::
PASANDA - CHICKEN, PRAWN or MEAT (Serves 2)
3 Chicken Breasts cubed 1-inch square
1 Tin evaporated milk
5oz ground almonds
1 tablespoons flaked almonds
4oz Thick Greek Yogurt
4oz Double Cream
3 tablespoons tomato puree
4 tablespoons Mango chutney
1 Onion finely chopped.
2 Teaspoons Curry Powder
Half Teaspoon Chilli Powder
3 Finely Chopped Cayenne Chillies
3 Cloves Crushed Garlic
3 inches Root Ginger grated
5 tablespoons Vegetable Oil
4 tablespoons roughly chopped coriander leaves
2 tablespoon whole coriander leaves
2 teaspoon Turmeric
168
2 teaspoon Garam Massalla
TO COOK
Make a paste of the curry powder, Turmeric and chilli powder with a little water. Fry the
onion until translucent in the veg oil then add the garlic, ginger and chillies and stir fry
on medium for a further 5 minutes. Add the curry and chilli powder paste and stir in and
fry for a further 30 secs. Add the chicken pieces and seal well on all sides. Stir in the
cream, tomato puree, ground almonds, mango chutney and milk and simmer for 20
minutes or until the chicken is cooked, stirring constantly. If needed add a little water to
prevent the curry becoming too thick or dry. Now stir in the garam massalla and finely
chopped coriander leaves and cook for a further minute. Serve with the whole coriander
leaves sprinkled over the top.
::
PRAWN - CREAMY CURRY (Serves 4)
500 grams prawns shelled, deveined and cleaned
1 teaspoon turmeric powder
1 cup onion paste
1 teaspoon ginger paste
1 teaspoon red chilli paste or powder
2 bay leaves
1” piece cinnamon
4 cloves
4 green cardamon pods split
2 cups coconut milk
2 tablespoons ghee(clarified butter) / butter
salt to taste
TO COOK
169
Rub the prawns with some salt and wash well. Apply some turmeric powder and keep
aside for 5 minutes. Heat half the ghee (clarified butter) in a heavy-bottomed pan and
saute the prawns briefly. Strain the prawns from the pan and keep aside. Now, add the
bay leaves, cloves, cinnamon and green cardamoms. Saute briefly. Add the onion paste
and stir fry on medium heat for about 2 minutes or till the paste is browned. Add the
red chilli paste / powder and ginger paste. Fry briefly on low heat till the oil separates.
Add the prawns and coconut milk. Add salt as required. Mix gently. Simmer on low heat
for about 2
minutes. Mix in the remaining ghee (clarified butter) and cover tight for a little while.
::
ROGAN JOSH - CHICKEN OR LAMB (Serves 6)
2 x 1” cubes of ginger chopped
6 Cloves of garlic
10 tbsns Vegetable oil
2 lb Lamb or Chicken
10 Whole black cardamoms
2 Bay leaves
6 Whole cloves
10 Whole peppercorns
1 x 1” stick cinnamon
3 Medium onions
1 tblspn Ground coriander
2 tblspn Ground black cumin
4 tspns Red paprika
1/2tblspn Cayenne pepper
1 ¼ tspn Salt
6 tspns Plain yogurt
¼ tspns Garam masala
170
Black pepper
TO COOK
Put the ginger, garlic, and 4 tablespoons water in blender. Blend well until you have a
smooth paste. Heat the oil in a wok to medium high heat. Brown the meat cubes in
several batches and set to one side. Put the cardamom, bay leaves, cloves, peppercorns,
and cinnamon into the same hot oil. Stir once and wait until the cloves swell and the bay
leaves begin to take on color. Now put in the onions. Stir and fry for about 5 minutes or
until the onions turn a medium brown color. Put in the ginger garlic paste and stir for
30 seconds. Add the fried meat cubes and juices. Stir for 30 seconds. Now put in 1/6 of
the yoghurt. Stir and fry for 30 seconds or until the yoghurt is well blended. Add the
remaining yoghurt, a tablespoon at a time, in the same way. Stir and fry for another 3-4
minutes. Now add the rest of the broth (a little more for beef than lamb). Bring the
contents of the pot to a boil, scraping in all browned spices on the sides and bottom of
the pot. Cover, turn heat to low and simmer for about an hour. Every 10 minutes or so,
give the meat a good stir. When the meat is tender, take off the lid, turn the heat up to
medium and boil away some of the liquid. You should end up with a tender meat in a
thick, reddish brown sauce. All the fat that collects in the pot may be spooned off the
top. Sprinkle the garam masala and black pepper over the meat before you serve and
mix them in.
::
When women are depressed, they either eat or go shopping. Men invade another
country. Its a whole different way of thinking.
--Elaine Boosler
TANDOORI CHICKEN (Serves 2)
4 Chicken Breasts cut into 5 large pieces
10 ozs plain yogurt
2 tsps garam masala
2 tsp paprika
1 tsp dry mustard powder
2 tsp turmeric
171
TO COOK
Mix garlic, yogurt and spices together in a bowl and cover with mix. Cover tightly and
refrigerate overnight. Place on a wire roasting rack and bake at 400F for 40 minutes
until brown. Serve with Biryani Rice or add to a Masalla Sauce.
::
VINDALOO - ANY MEAT (serves 4-6)
4lb Fresh Meat Cubed
1 tsp. cardamom seeds
1tbsp. chilli powder
4 cinnamon sticks
10 whole cloves
1 tbsp coriander seeds
2 tsp. cumin seeds
2 tsp. fenugreek seeds
2 tsp. ground fresh

ginger
1 tsp. whole black peppercorns
2 tsp. salt
2 tsp. crushed fresh garlic
2 tsp. mustard powder
2 tsp. turmeric powder
¼ pint vinegar (malt or wine)
4-6 tbsp mustard oil
2 medium onions, diced
172
4-6 bay leaves
TO COOK:
Gently dry roast the spices from cardamom through to peppercorns for about 5 minutes
on top of the stove. Put in blender together with salt, garlic mustard and turmeric and
add the vinegar to form a liquid. Add water if necessary. Place the meat in non-metallic
bowl and the vinegar mixture. Mix well and leave to marinade for 24 hours, turning
occasionally. Heat ghee or mustard oil and fry onion, cumin, garlic and onions until soft.
Remove and set aside. Now fry the meat for a few minutes, adding more oil if necessary
Add the remnants of the vinegar mixture and onions and simmer until the meat is
tender. Taste and add salt or more chilli if necessary. Keep the curry another day, then
reheat and serve with rice, side dishes, dhal, chapatis, etc.
::
CHICKEN PASSANDA (Serves 2)
3 Chicken Breasts cubed
4oz ground almonds
4oz double cream
2 Tablespoons tomato puree
3 Tablespoons Mango chutney
Quarter of an onion finely chopped.
173
4 Tablespoons roughly chopped coriander leaves
1 Teaspoon Turmeric
METHOD
Make a paste of the curry powder, Turmeric and chilli powder with a little water. Fry the
onion until translucent in the veg oil then add the garlic, ginger and chillies and stir fry
on medium for a further 5 minutes. Add the curry and chilli powder paste and stir in and
fry for a further 30 secs. Add the chicken pieces and seal well on all sides. Stir in the
cream, tomato puree, ground almonds, mango chutney and milk and simmer for 20
minutes or until the chicken is cooked, stirring constantly. If needed add a little water to
prevent the curry becoming too thick or dry. Now stir in the garam massalla and finely
chopped coriander leaves and cook for a further minute. Serve with the whole coriander
leaves sprinkled over the top.
::
KING PRAWN DHANSAK (Serves 2)
1 cup red lentils
1 Cup of Curry Massalla Gravy (see recipe below)
2 Teaspoon Curry Powder
1 Teaspoon Chilli Powder
3 Tablespoons Mango Chutney
1 Clove Garlic
Quarter Cup Pineapple Juice
174
Juice of 1 lemon
Method
Bring a pot of water to the boil and add the lentils and simmer gently for 30-40 minutes
until the lentils are soft and mushy. Drain the lentils. Devein the prawns. Make a paste
of the curry powder and chilli powder with the lemon juice. Fry the onion and 1 cayenne
chilli in the vegetable oil on a medium heat until golden. Add the curry and chillI powder
paste and stir in and fry for a further 30 secs. Add the king prawns and stir fry until they
turn pink. Add half the Massalla Gravy and simmer for 5 minutes, stirring regularly. Now
add the lentils, Mango chutney and Pineapple Juice and simmer for a further 5 minutes,
stirring regularly. If needed add more massalla gravy to prevent the curry becoming too
thick. Now crush in the garlic clove, add the finely chopped coriander leaves and 1
cayenne chilli cook for a further minute and then add half the lemon juice, stir in and
taste, add the rest of the lemon juice if needed. Serve with the whole coriander leaves
sprinkled over the top.
::
watery water
Ingredients
water- half litre
more water- if you desire
Method
pour the half litre water to pan, stir occasionally (add some more water if you need), boil it for 5
mins and cool it for a while. Drink it.
(tip: you can also take it without heating as such)
CHICKEN DUPIAZA
by: LYN DOEL, Cheltenham. Serves 3-4
INGREDIENTS
4tblsp corn oil
1.5lb (675g) cooked chicken
1 pint (20floz) curry sauce mixture

175
2 medium size onions (coarsely chopped)
2tsp tomato puree
1/2tsp salt
1tsp garlic
1/2tsp chilli powder
1/2tsp ground coriander
1tblsp soy sauce
2tsp mixed spice powder
METHOD
Heat oil in a deep frying pan or wok and fry onions until they turn transparent. Add
tomato puree, garlic, salt, chilli powder, coriander and mixed spice powder. Stirring
continuously add the chicken and curry sauce mixture and bring to the boil. Stir in the
soy sauce and reduce heat to a medium setting, cover and simmer for five mnutes.
When cooked transfer to a tureen or similar serving dish.
::
CHICKEN TIKKA MASSALA
Sent in by: TIM CROSS, Isle of Wight.
4 skinless, boneless chicken breasts
4 tbsp readymade tandoori paste
2 tbsp natural yoghurt
3 tbsp vegetable oil or ghee (clarified butter)
1 cinnamon stick
8 cardamom pods
1 large onion, finely chopped
3cm/11/4in piece of fresh ginger, peeled and grated
1 tsp ground cumin
176
1 tsp ground coriander
½ tsp turmeric
½-1 tsp cayenne pepper (depending on how hot you like it)
1x200g can chopped tomatoes
150ml/5fl oz chicken stock or water
11/2 tsp garam masala
½ lemon, juice only
½ tsp salt
Method
1. Cut the chicken into bite-size

pieces and mix with the tandoori paste
and yoghurt. Leave to marinate in a non-
metallic dish for at least a couple of
hours (or overnight), stirring
occasionally.
2. Heat the oil or ghee in a deep

frying pan, and when it’s very hot add
the cinnamon, cardamom pods and
onion. Fry for about 5-6 minutes until
beginning to brown, then add the ginger, garlic, cumin, coriander, turmeric and cayenne
pepper.
3. After the spices have cooked for about a minute, add the chicken with the
marinade. Fry for 3-4 minutes, then add the tinned tomatoes, chicken stock or water,
garam masala, lemon juice and salt. Bring the curry to a simmer and cook on a low heat
for about 10 minutes. Serve straight away with rice or naan bread.
::
LAMB DO PIAZA
by: SHARRON CONNOR, Lyme Regis, Dorset. (Serves 4)
500gms (lLB) lamb
2 large onions finely sliced in half rings
177
½ cup oil
4 cardamoms bruised
2” cinnamon stick
4 cloves
l” piece ginger
6 cloves of garlic
1tsp. Chilli powder
1tsp. Ground cumin
1tsp. Ground coriander
1 tsp. ground black cumin
½ cup yoghurt
1 tablespoon salt
2 cups water
1tsp. Garam masala
2 tablespoons fresh coriander for garnish
Method
Cut meat into 2 “pieces.
In a pan, heat the oil and fry half the onions till golden brown. Remove with a slotted
spoon and set aside. In the same pan add the meat and brown evenly on both sides.
Take out with a slotted spoon and keep aside. In a food processor, blend the ginger,
garlic, chilli powder, cumin, coriander and turmeric till it forms a smooth paste.
In the same oil, fry the bruised cardamoms, cinnamon and cloves for a minute and add
the remaining chopped onions till they turn brown. Add the ground paste and stir well
till the oil separates. Put in the meat. Add salt and fry well. Then put in beaten yoghurt
and fried onions for a further few minutes. Add the water, cover and cook on a low heat
until the meat is tender. Put in the garam masala and garnish with fresh coriander
leaves. Serve with boiled rice or nan.
::
178
One of the very nicest things about life is the way we must regularly stop whatever it is
we are doing and devote our attention to eating.
~Luciano Pavarotti and William Wright, Pavarotti, My Own Story
CHICKEN MOGLAI BALTI
Sent in by: ANTHONY ANDERSON, Littleborough, West Yorkshire..
1 Large chicken, skinned, meat removed and cut into chunks
13 oz clarified butter, ghee, or unsalted butter
2 Onions, grated
2 tsp. Salt
1 ½ Inch piece ginger, peeled and grated
8 Garlic cloves, crushed
6 Green cardamoms, broken slightly open
2 1 ½-inch cinnamon sticks
4 Eggs, lightly beaten
4 tbsp. Sugar
6 tbsp. Ground almonds
27 fl Cream
Flaked almonds to garnish
Method
Heat the ghee or butter in a large wok over moderate heat and fry the onions with the
salt until translucent. Add the ginger, garlic, cardamoms, and cinnamon sticks. Stir-fry
until the onions are golden brown. Add the chunks of chicken and cook, stirring
occasionally, for about 15 minutes. In a small bowl, mix together the eggs, sugar,
ground almonds and cream. Lower the heat to “very low” and pour the egg and cream
mixture into the wok. Simmer gently for 5-7 minutes, until the chicken is cooked and
tender. Be careful not to overcook the sauce, or the eggs and cream will curdle. Serve
garnished with flaked almonds.
::
KING PRAWN PASSANDA (Serves 2)
179
by: FRANK BACHELOR, Trowbridge, Wiltshire.
18 King prawns
4oz ground almonds
4oz double cream
2 Tablespoons tomato puree
3 Tablespoons Mango chutney
1 Teaspoon Turmeric
Method
Peel and de-vein the king prawns. Make a paste of the curry powder, Turmeric and chilli
powder with a little water. Fry the onion until translucent in the veg oil then add the
garlic, ginger and chillies and stir fry on medium for a further 5 minutes. Add the curry
and chilli powder paste and stir in and fry for a further 30 secs. Add the king prawns
and stir fry until pink all over. Stir in the cream, tomato puree, ground almonds, mango
chutney and milk and simmer for 5 minutes, stirring occasionally. If needed add a little
water to prevent the curry becoming too thick or dry. Now stir in the garam massalla
180
and finely chopped coriander leaves and cook for a further minute. Serve with the whole
coriander leaves sprinkled over the top.
The discovery of a new dish does more for human happiness than the discovery of a new
star.
Jean Anthelme Brillat
::
Pepper Chicken
Ingredients
Chicken - 200 grams Onion - 100 grams Tomato - 50 grams Garlic - 25 grams Ginger -
25
grams Garam masala Powder - 10grams Red Chilli powder - 10grams Turmeric Powder -
1
teaspoon Dhania powder - 15 grams Black Pepper powder- 20 grams coriander leaf- ½
bunch Milk/ Water - 50ml Oil - 50ml Salt- to taste
Method
1.Cut chicken into small pieces without bones & soak with pepper powder and keep it
aside 2.Chop Onions & tomatoes finely. 3.Grind ginger & Garlic to soft paste. 4.Cut
Coriander leafs into small pieces. 4.Heat oil in kadai and fry chopped onion,1 tsp garam
masala ,Coriander leafs . 5.Then add garlic & ginger paste 6.Mix red chilli powder &
turmeric powder & dhania powder with water and add in the kadai 7.then add chopped
tomatoes 8.then add chicken with this & add water or milk and cook till it becomes thick
gravy.
::
BEANS & EGG PORIYAL (SCRAMBLE)
Ingredients
Beans-1/2 kg; Onions-2no’s finely minced,Curry leaves -a sprig; Green chillies – 2no’ s
finely minced; Salt to taste; Turmeric powder-1/2 tspn; Chillie powder-3/4 of a tspn;
Jeera Powder-1/4 tspn; Corriander powder-1/2 tspn, !/2 tspn grated Ginger; 2 pods of
finely minced Garlic; Eggs-4 nos or as desired; Oil-4 tbspns;
181
Method
Cut beans into small pieces like for Poriyal - steam & keep aside. Finely mince
Onions/Green Chillies & fry till Onions are brown, lower flame & add curry leaves, salt,
turmeric powder, chillie powder, jeera powder, coriander powder, a littles shredd ed
Ginger; 2 pods of finely minced Garlic & fry for 3-4 mins. Now add the beans & fry for a
further 3-5 mins. Add eggs & scramble fry till done - remove from fire & serve with Rice,
Sambar, Rasam etc., This dish could be served as a side dish.
::
Mutton Pepper Fry - Dry style
Ingredients
Mutton Pepper Fry Dry style I kg Mutton; Chillie pwd 1 tbspn; Corriander pwd 2 tbspns;
Turmeric pwd 1 tspn, Salt to taste, 2 sprigs of curry leaves; Ginger Paste 1 tspn. Garlic
paste 1 tspn. For Seasoning: 1 tspn Mustard seeds; a sprig of curry leaves; 2 large
Onions finely sliced; 4 green chillies - deseeded & cut lengthwise; 2” pc of ginger cut
into matchstick size thin pcs. Oil 4-6 tbspns Make a Powder of: 2 tbspns Pepper corns; 1
tbspn. Sombu - (broil the Sombu leave to cool add to the pepper corns & powder & keep)
For Garnish: Chopped Corriander leaves.
Method
Wash Mutton pcs put in pressure cooker add ginger/garlic paste, Chillie pwd/Corriander
pwd/Turmeric pwd/Curry Leaves & Salt to taste - cook for ½ an hour on low flame ( i.e.
once the steam starts escaping nicely from the cooker, put the stopper, lower flame to
min. & cook for ½ an hour) Remove from heat & leave to depressurize on its own. (If
Mutton is tender then cook for 20 mins). Take a Kadai (wok) add Oil when oil is hot add
Mustard Seeds and Curry leaves once the mustard seeds crackle add the finely sliced
Onions & fry till onions are brown add green chillies & ginger pcs & fry on low flame for
2 mins now add the cooked Mutton & the Soup - mix well & leave to cook till all the
soup is absorbed & the fry is dry. Sprinkle with the Pepper/Sombu Powder - mix well &
remove from heat - garnish with chopped coriander leaves - Serve hot.
::
What is food to one, is to others bitter poison.

182
Lucretius (96 BC - 55 BC), De Rerum Natura
Prawn Vindaloo
Ingredients
½ kg Prawns - shelled/deveined/washed & drained. Grind to a smooth paste: 1” pc

Ginger; 6-8 pods of garlic; ¼ tspn. Jeera; Vinegar 2 -3 tbspns; Keep aside. Grind to a
smooth paste separately the prawns heads after washing well. Wash the mixie jar & keep
the water for cooking. Other ingredients required: Onions-1 Big finely sliced; 2 big
tomatoes finely sliced; A sprig of Curry leaves; Salt to taste; Chillie powder - ½ Tbspn.;
Turmeric Pwd - ¼ tspn; Kashmiri Chillie pwd - ½ tbspn; Oil 4-6 tbspns. For Garnishing:
Chopped Corriander leaves- 1tbspn.
Method
Method: Put a vessel on fire - add oil, when oil is hot add the onions & curry leaves &
fry till onions are brown, lower heat add the Ginger/Garlic/Jeera paste - mix well & fry
for 2-3 mins till oil comes on top - now add the Chillie pwd/Kashmiri Chillie pwd/
Turmeric pwd/Salt & continue to fry for a further 2-3 mins. using a little of the masala
water which you washed the jar - this is to avoid burning - add the chopped tomatoes &
continue to fry till soft - add the ground prawn heads, prawns & the remaining of the
masala water - mix well ,cover & cook for 5-7 mins - open lid, mix well - allow the gravy
to thicken if necessary - remove from heat & garnish with chopped coriander leaves. **
You could follow the same recipe for ‘Fish Vindaloo’
::
Chicken Chukka Varuval
183
Ingredients
Boneless Chicken -2lb,Potato -1, Medium Onions- 3(finely chopped), Oil(as
necesary),Ginger&GarlicPaste-1tsp, Cinnamom Stick-1, Sombu Powder-1tsp, Turmeric

Powder,Chilly Powder, Chicken Curry Powder or Garam Masala Powder, Pepper& salt as
necessary, CurryLeaves & Corrianderleaves for decoration.
Method
1. heat Oil in a pan, 2. then add cinamom stick, sombu, and gingergarlic paste 3. add
finely chopped onions,fry it until it turns to golden brown 4. then add chicken pieces
& Potato to fry it till the chicken turns to white 5. add chilly powder,turmeric
powder,chicken masala curry powder & salt as necessary, 6. fry it till the chiken is
finely cooked. DONOT add water for this chukka varuval, 7. finally when chicken is
well cooked add pepper, then decorate the chicken with curryleaves and corriander
leaves That’s it, super Chukka Chicken Varuval is ready to serve. Note: Chicken
Chukka needs little more oil to cook.
::
Fish Cutlet
Ingredients
184
Tuna Fish(canned) or any other flesh of the fish : 200gms ( if u are using normal fish
then boil it by add little salt till they are cooked) Onion chopped : 3nos. Green
chillies chopped: 4nos Garlic chopped finely : 5 nos. (bigger size) Ginger chopped finely
: 1 medium size Potatoes boiled & smashed : 3nos Pepper powder : 1 teaspoon
Coriander leaves : as per your taste of flavouring. Garam masala: 2 teaspoon. Oil : 4
table spoon. Bread crumbs: ½ cup Egg: 3nos Oil for deep frying : 2 cups
Method
Pour oil in a pan, as soon as the oil becomes hot put onion, ginger, garlic & green
chillies till their fresh smell goes or till they are little cooked. You have to stir it
continously. Now add fish to it & mix well. Remember not to add water to it. We have to
make this mixture dry. As the fish is cooked so we just have to cook it till all the water is
absorbed. Now add smashed potates & mix well then add pepper powder & garam
masalas. Mix well so that masalas reaches in all part of the gravy. Turn of the gas & add
coriander leaves. Just check the taste & if u need salt u can add as per the taste. We
have already added salt while we have cooked the fish & canned tuna fish is already
having salt in it so we don’t need to add salt again. Let it be cool for some time then
make small flat round shape balls . Take a bowl beat the eggs and in another plate take
bread crumbs. Dip this balls in the egg mixture & then put bread crumbs on both sides
of the cutlet. Now deep fry the cutlets in oil.. Serve hot with tomato ketchup. It is really
very tasty.
::
Oven Chicken
Ingredients
Chicken Drumsticks, salt, pepper, curd ( Yogurt ), lemon juice,chilli powder, chicken
curry powder , red food color if needed , garlic and ginger paste.
Method
Wash the chicken drumsticks nicely. Using a knife, put samll holes in the chicken
drumsticks in order for the spices to get in nicely. Add all the above ingredients to the
chicken drumsticks, mix them nicely and leave on for atleast 2 hours.Take care to see
that the marinated chicken is not watery. After that take them, place them on a baking
plate 2 inches apart and place them in oven. set the oven to 450 degrees and let it on
for 1 hour to 90 minutes until chicken boils well. check and leave it for some more time
if needed.
185
::
Ding Ding Meat (Dry style)
Ingredients
Good Beef (No Fat) - cut into big thin slices. - (each piece should be as big as yr palm or
even a little bigger no problem - because when it dries it will frizzle up) Was the meat
pieces nicely, drain off all the water & keep aside. Grind to a smooth paste: Ginger;
garlic; Jeera Seeds- roasted & powdered; Chillie pwd; Turmeric Powder; Black Pepper
Powder; Garam Masala; Salt to taste; Vinegar.
Method
Take the meat pieces coat each piece of meat with the masala & leave to marinate in the
fridge overnight. Next day use a good thick twine, pierce a hole into each piece of meat
passing the twine through - treadle all the pieces onto the twine like a clothes line - dry
in the sun for 3 days atleast - removing every evening when the sun goes down &
hangint it out in the sun the next day - Now the Ding Ding Meat is ready - you could fry
these pieces whenever you require the same.
Fish, to taste right, must swim three times - in water, in butter, and in wine. ~Polish
Proverb
Salt Fish Pulivar Curry
Ingredients
Any good fleshy salt fish-1/2 kg, (even the heads of Kodava, Seer,Pomfret or Kola could
be used - if the heads are being used - remove the gills etc.,). Soak & wash the salt fish
well, apply turmeric pwd & salt, half fry & keep aside. For Frying: Onions-2 nos. finely
sliced; 4-6 Green chillies - cut lengthwise; a Sprig or two of Curry leaves; For grinding:
Grind - 1” pc Ginger & 8-10 pods of garlic to a smooth paste & keep. Grind:- ¼ -1/2 cup
scraped coconut, 2-green chillies & ¼ bundle Green Coriander leaves - grind to a smooth
paste & keep. Other Masala’s required: Chillie Pwd. 1 heaped tspn; Salt to taste; Oil -4-6
thspns.-(you could use the remaining oil from which you fried the Salt fish.). Tamarind
as big as a golf ball soaked in hot water & the juice extracted & kept. Vegetables
required: Cut up some brinjals, potatoes & keep.
Method
186
Fry the finely sliced Onions, Green chillies cut lengthwise, a few Curry leaves, till onions
are half brown now add the ginger/garlic paste & fry on low heat for 2-3 mins. Add
Chillie pwd. & fry till oil comes to the surface, now add the the ground green masala &
continue for fry for a further 2-3 mins. Add the vegetables-(brinjals/potatoe pieces) & fry
for 2-3 more mins, add salt, tamarind juice mix well & allow to bubble, when the brinjals
& potatoes are cooked add the fried salt fish pces, mix well & leave the curry to thicken.
When the gravy is thick enough - remove & serve with plain white rice. *You could add
hard-boiled duck or chicken eggs to the Curry. Or you could make egg omelets & serve
with the Curry & Rice.
::
Let us eat and drink, for tomorrow we diet. - Wendy Morgan
Madras Chicken
Ingredients
Chicken ½ kg Onions 1(Chopped Finely) Tomatoes 2(Chopped Finely) Garlic 5 pods

Ginger little Cloves 5 Cardamom 2 Cinnamon 2” Stick Red Chillies 10 Cashewnuts 10
Mustard 2 tsp Salt Oil ¼ cup Turmeric Corriander leaves
Method
Marinate chicken with salt,turmeric red chilli powder for 1 hour. Grind
garlic,ginger,cinnamon,dry chillies,cardamom,mustard,cloves and cashews. After 1 hour

fry the chicken pieces in oil (Shallow fry). In the remaining oil fry onion till it becomes
slightly brown. Fry tomatoes and add the ground paste.fry it for 5 minutes. Add the
chicken pieces and mix it well and fry for 5 minutes. Add salt and 2 cups of water. Keep
the heat in medium and cook it till the chicken becomes tender. Finally add corriander
leaves.
::
Kashmiri Chicken
Ingredients
1.5 kg chicken,125gm Butter, 3 large onions finely sliced, 10 peppercons, 10

cardamom, 5cm piece cinnamon stick, 5cm piece ginger chopped, 2 cloves chopped, 1
tsp chilli powder, 2 tsp paprika powder, salt to taste, 250 gm natural yogurt
187
Method
Melt the butter in a deep lidded pan. Add the onions, peppercorns, cardamom and
cinnamon and fry until the onions are golden. Add the ginger, garlic, chilli powder,
paprika and Salt to taste and fry for 2 minutes stirring occasionally. Add the chicken
pieces and fry until browned. Gradually add the yogurt, stirring constantly. Cover and
cook gently for about 30 minutes. ::
::
chicken thouram...with coconut.
Ingredients
1 lbs chicken cut to small pieces 1 medium onion 2 tbsp chilly pwder 6 tbsp of grated
coconut ½ tbsp of jeera seeds 15 cloves of garlic 4tbsp vegetable oil 1 tsp mustard
seeds curry leaves
Method
keep a pan in flame, add chicken and keep the flame medium such that after a couple of
minutes, water comes out of chicken and chicken begins to get cooked, add the chilly
powder and onions, over it..stir it. keep the pan half covered. now blend the coconut,
jeera, garlic with less water. and add the contents of the mixie into the pan. cook for 10
minutes so that the chicken is half cooked. place another pan in flame, pour some oil,
add mustard seeds, some curry leaves and then add the contents of the first pan into
it...cook for 5 minutes.. serve hot..
::
grilled chicken rolls
Ingredients
400gm shredded chicken,4 roomoli rotis or thinly rolled chappatis,salt and pepper to
taste,2gm thyme.oil.5 pod garlic finely chopped,60gm onion,75gm capsicum
julienned,a dash of vinegor,tabasco to taste,300ml tomato puree.
method
marinate the chicken with salt,pepper,thyme and sear in a very hot pan.keep aside.heat
oil in another pan and saute garlic till light brown.chop half of the onion and add to the
pan,fry til the onions are translucent. then add the chicken and cook till done.slice the
188
remaining onion and add to the pan alongwith capsicum. saute for 2 mins so that the
onion and capsicum remain crunchy. add a dash of balsmico vinegar, tobasco, tomato
pureeand season with salt and pepper. divide the mixture into 4 portions and roll each
in roomali roti or chapati. serve with mint chutney or dip the roll in an egg batter.( egg
chopped coriander leaves and seasoning beaten together.) and grill cut the roll at an
angle and serve hot with chilli sause. garnish with sliced lime, tomato and spring
onions.
::
Masala crab curry.
Ingredients
3 medium crabs 2 inches ginger 6 clove garlic 25gram fennel 1 onion for fry
mustrad,cumin, dill, curry leaves,dry red chillies 1tea spoon roasted urid flour.
Method
First fry onion untill brown after add for fry things and keep aside.Grind ginger,garlic
and fennel as a smooth paste.After finish fried add this paste and add water onion,salt
and curry chillie poweder.If it boils you can add crabs.After add coconut milk and urid
flour.
::
Crab Coconut Fry
Ingredients
Ingredients need: Wash & clean Crabs well. Slice Onions, slit Green Chillies, Cut
Tomatoes, Curry Leaves few, Turmeric Powder, Salt to Taste, Oil for frying. Grind :
Ginger, Garlic & Coriander leaves. Grind Coconut separately & keep. For Garnishing: 2-3
Tablespoons of Chopped Corriander Leaves. Juice of 1 lime (opt)
Method
Method Pour Oil in a Vessel fry the sliced Onions, Curry Leaves & Green Chillies when
the Onions are getting brown add the ground Masala, Salt, Turmeric Powder & fry nicely
till the oil comes to the surface, now add the chopped Tomatoes & continue to fry the
Masala till the Tomatoes are soft, now add the ground Coconut paste, mix well, add the
189
Crabs, water & cook till Crabs are done, the grave has reached its thickness & flavour
escapes. Remove from Fire & Garnish with the Chopped Corriander leaves.
::
capsicum chikku
Ingredients
capsicum --1 cup chicken fillets----small pieces masala---------1-2tsp salt oil water
cornflour
Method
to fried capsicum,add chicken pieces and masala and salt.add water with corn flour
dissolved at last,when chicken is well cooked. served with rice or chappathis
::
One cannot think well, love well, sleep well, if one has not dined well.
Virgina Woolf
Prawn Peri-Peri
Ingredients
2 cups Prawn (optional to devein and shell) 1 tin tomatoe puree 1-5 green chillies
(ground) ginger and garlic (ground) coriander (fresh - ground) mint (fresh – (ground)
oreganum mixed herbs peri-peri ground spice cayenne pepper ground spice 1 tsp chilli
powder Oil/margarine
Method
Grind chillies, coriander and mint until a paste is formed. In a bowl mix together
tomatoe puree, chillie mixture, ginger and garlic and all the remaining spices and oil.
Lastly add the prawns to this mixture and refridgerate for at least half a day. Thereafter
remove from refridgerator and place in the oven tray. Please a few pieces of margarine
on the top and allow to bake for at 60-90 minutes. Serve hot with Savoury Rice or Bread
Rolls and a Toss Salad, Mint and Sour Milk Salad and Sambals.
::
190
Chicken Badami
Ingredients
Chicken 1 (about 700 gms) Fresh Youhurt 300 gms Almonds 100 gms Onion 3 medium
Garlic Paste 1 tsp Ginger Paste 2 tsp Red Chilly Powder 2 tsp Ghee 2 tbsp Jeera 1 tsp Salt
as per your taste Corriander Leaves 30 gms (for garnishing) Garam Masala 1 tbsp
Method
Remove the skin and cut the chicken into 8 pieces. Marinate the chicken with ginger
paste, garlic paste and chilly powder for half an hour. Make paste of half almonds and
cut the remaining almonds into two halves. Boil the onion and make a thick of paste of
it. Heat the ghee in wok or kadai and fry the almond halves till they are brown and put
aside. Fry the Jeera for a while and put onion paste in the ghee and fry till is brown then
put garam masala till it separates the ghee. Fry the chicken in ghee along with marinade
(ginger paste, garlic paste and chilly powder, put yoghurt and salt. Once the chicken is
half cooked the pour it with almond paste and cover the kadai. Once chicken is cooked
garnish with fried almond halves and chopped corriander leaves. Tip: The same dish can
be prepared using Fenugreek leaves instead of almonds and is called Chicken Methi.
::
Shami-kabab
Ingredients
1/2kg keema,1/2cup chanadal boiled,3 green chillies,cinnamon 1 stick,cardamom

2,cloves 3,garlic 4-5,salt to taste,1/4 tsp red chilli powder, onion ¼ cup, 1 egg, little
fresh coriander.
Method
Take the cleaned keema and put it in a vessel along with boiled channa dal, green
chillies, onions, salt, coriander, garlic, garam masala, red chilli powder, except the
egg.Now allow it to boil and let the water be evaporated fully . Now remove it from fire
and allow it to cool.Then grind it in a mixie.Then add 1 egg to it and make balls and fry
it. It will taste good with mint chutney.
::
191
FISH’eZ
PRAWN (SHRIMP) CURRY
Ingredients:
½ kg = 1.1 lb. Prawns
2 Onions diced into small pieces
¼” Cinnamon stick
¼ tsp Chili powder
½ tsp Dhania powder
¼ tsp Garlic powder
½ tsp ginger powder
1 bunch Fresh coriander
1 tsp Salt
¼ tsp Turmeric powder
1 tblsp Oil
Method:
Clean the prawns and squeeze out the water. Add chili, dhania, garlic, ginger, turmeric
powder, salt and mix well. Boil prawns on low heat. Add 1 teaspoon of oil to the
boiling prawns. When water evaporates and the prawns are dry remove from the stove.
Heat the oil and put in the cinnamon. Add prawns and fry for 2 minutes. Add onions
and fry until they turn brown. Sprinkle on coriander leaves, remove from the heat and
serve.
::
A smiling face is half the meal.
Latvian Proverb
CORIANDER FISH (BHARIA MACHLI)
Ingredients:
192
4 lb Sole, flounder, rock cod, or any other white whole fish
8 cloves Garlic
3 Hot chilies (optional) (or cayenne)
1” piece Ginger
1 medium bunch Coriander

1T Coriander seeds
1t Brown sugar
1t Turmeric
½t Black mustard
½t Fenugreek seeds
1T Salt, ½ c Lemon juice
½c Vegetable oil, 2 c Chopped onion
1c Chopped tomato, ½ t Garam Masala
Method:
Preheat oven to 400 deg F. Wash and pat fish dry. Sprinkle 1 t salt inside and set aside.
Blend garlic, chili, ginger, ½ the coriander, coriander seeds, brown sugar, turmeric,
mustard seeds, fenugreek seeds, salt and lemon juice until it all becomes a smooth
paste (Add some water if needed).
Fry onions until they are soft and golden brown. Add the blended Masala and cook until
most of the liquid is gone, and it starts to leave the sides of the pan. Add the tomatoes
and Garam Masala. Fry for 2 minutes more and remove.
Coat one side of fish, stuff 1 ½ cups inside. Close opening, spread the rest of the
Masala over it. Cover tightly and bake for about 25 minutes. Grill for 1-2 minutes in the
broiler, and sprinkle on the remaining coriander. Serve.
::
MUGHLAI CHICKEN WITH ALMONDS
This recipe is taken from Madhur Jaffrey’s book
Ingredients:
193
1” piece Ginger
8-9 cloves Garlic
6 tblsp Blanched Almonds
7 tblsp Vegetable oil
1” Cinnamon stick
2 Bay leaves
5 Cloves
10 pods Cardamom
2 medium Onions (cut into small pieces)
2 tsp Ground cumin seeds
1/8-1/2 tsp Red pepper
7 tblsp Yogurt
1 small carton Whipped Cream
¼ tsp Garam Masala
2-2 ½ lbs Chicken boneless (2 trays of holy farms)
2 ½ tsp Salt
one bunch Coriander leaves
Method:
Grind the ginger, garlic, and almonds with water. Heat oil in a non-stick pan, and fry the
chicken until it turns golden brown. Keep it aside and drain the oil. Heat some oil and
add the cardamom, bay leaves and cloves and fry until the bay leaves turn brown. Add
the onions and fry for a few minutes.
Pour the paste from the blender and fry for a couple of minutes until the oil separates.
Add 1 tablespoon of yogurt and fry for 30 seconds. Keep adding tablespoons of yogurt
and fry until you get a consistent mixture. Add the chicken, whipped cream and salt
and cook gently (low heat) for 20 minutes. Add Garam Masala and coriander leaves and
cook for another 10 minutes.
194
Give me books, French wine, fruit, fine weather and a little music played out of doors by
somebody I do not know.
John Keats
MALAI CHICKEN
Ingredients:
1 Tray chicken, 1 Chopped onion, 1 small can Tomato paste
1 Red Chili, 2 Cloves, 2 Cardamom, ½” Cinnamon stick
1 Bay leaf, 1 carton Light whipping cream, 1 tsp Dhania powder
½ tsp Cumin powder, 1 tsp Garam Masala , 1-1 ¼ tsp Chili powder
½” piece Ginger made into a paste, 6 cloves Garlic (made into paste)
Fresh coriander To taste Salt, Turmeric
Method:
Heat oil. Add red chili, cloves, cardamom, cinnamon stick, and bay leaf, and cook until
the bay leaf turns golden brown. Add the onion and fry for two minutes. Add the
ginger garlic paste and fry for 4 - 6 minute. Add the chicken and fry for 5 minutes.
Sprinkle in chili, dhania powder, cumin powder and turmeric. Cover chicken + salt (add
water if needed) and cook for around 15 minutes until ¾ cooked. Add can of tomato
paste and cook on low heat. Just before removing, add the whipping cream and cook
for a few minutes.
Add Garam Masala and coriander leaves Remove after a couple of minutes.
::
CHICKEN CURRY NORTH INDIAN STYLE

Ingredients:
1 lb Chicken-drumsticks, thighs, breast pieces
1 small carton Plain yogurt
2 medium Onions very finely chopped
4 tbl Vegetable oil
2 Cloves
195
½ tsp Mustard powder
2 pods Cardamom
½ tsp Cumin powder
1 tsp Garam Masala
1 tsp Chili Powder
½” piece Ginger
4 cloves Garlic
1/3 tsp Coriander Seeds
to taste Salt
½ tsp Freshly ground pepper
Method:
Remove fat from the chicken and then salt and pepper it. Sprinkle with chili powder.
Add yogurt and mix well until the chicken is covered liberally with yogurt. Use your
hands. Set aside for 1 hour before cooking. If kept in the refrigerator, set aside for at
least 4 hours.
Heat oil in a large heavy pan. When oil is hot, add mustard seeds, if you are using them.
Add cloves, cardamom, and coriander seeds and fry for 30 seconds. Add the onion and
fry for two minutes until the onion beings to turn brown. Lower heat to medium. Add
the ginger and garlic paste and fry for 4-6 minutes. Add mustard powder, if using it,
add Garam Masala, and add cumin powder.
Brush excess yogurt off the chicken and put it in a large pot. Add ingredients from the
frying pan. Cook uncovered over high heat for 4 minutes. Reduce heat to low and
cover. Cook for 25 minutes or until the chicken is tender, stirring every 5 minutes.
Important note:
When chicken is cooked with a cover on the pot, it releases water that becomes a part of
the sauce. If after 10 minutes, there isn’t enough sauce in the pot, add ¼ cup water.
Conversely, if there is too much liquid in the pot, cook uncovered until the liquid
evaporates.
Variations:
There are several variations to the above recipe:
196
1.) Leave out the yogurt. Add ¼ cup of water just before turning the heat to low and
covering the pot.
2.) Boil two potatoes for 10 minutes before slicing them thinly. Add sliced potatoes to
the pot when you start cooking the chicken.
3.) This variation is usually called “Malai Chicken” or literally “creamy” chicken. Leave
out the yogurt. When the chicken is ¾ done, add one small can of tomato paste. Just
before removing add a small carton of whipping cream, and cook for a few minutes.
::
Life is uncertain. Eat dessert first. ~Ernestine Ulmer
DESSERTS N GOODIES
197
KHEER (VERMICELLI PUDDING) Recipe from Dalbir Chadda:
Ingredients:
1 stick Butter
2 handfuls Very fine vermicelli
4 cups Milk
1 pint Whipping cream
1 handful Raisins
3 tblsp Sugar
4 Almonds (optional) peeled and thinly sliced
Method:
Melt butter in a 4 qt pot. Break vermicelli into 3” pieces. Over low heat stir vermicelli
into butter until it turns light brown. Pour in the milk and stir over medium heat until it
boils. Put in the raisins, almonds and sugar.
Continue to cook under low heat for 10 minutes. Add whipping cream and
continue to cook for a couple of minutes. Remove from heat and, when
cool, chill in the refrigerator before serving
RICE FLOUR PUDDING

==================
(6 servings)
Ingredients:
4½c Milk
¾c Sugar
2 oz Rice flour
6-8 drops Rose water
1 oz Almonds
198
½ oz Pistachio nuts
Method:
Blanch (optional) and shred nuts. Mix rice flour into the milk and mix until smooth.
Cook over medium heat until a creamy consistency is achieved (20-30 minutes?).
Simmer and add sugar and stir for 2-3 minutes more.
Cool (in refrigerator for 30 minute) add the rose water, almonds and pistachios (maybe
before it cools). Pour into individual dishes and serve.
::
BESAN BURFI
Ingredients:
1c Besan
1c Shortening
1c Sugar
4 seeds Cardamom
Nuts (optional)
Method:
Melt shortening in a pan. Turn down heat and add cardamom and Besan. Fry, stirring
constantly to prevent burning until it has changed to a brown color and smells done.
(Test: a few drops of water sprinkled on it sputters instantly).
Turn off the heat and stir in the sugar. Spread ½” thick onto a platter. Cut into
diamond shapes after it has cooled down.
::
KHEER
Ingredients:
½c Rice
4c Milk
199
¼c Raisins
¾-1 c Sugar
1t Cardamom seeds
¼c Shredded blanched almonds
½c Water
Method:
Wash and drain the rice. Soak in ½ c water for ½ hour. Boil the rice in the same water
until it is coated and the water dries up. Add the milk and simmer on low heat for 1 ½
hours.
Scrape the sides and bottom frequently to prevent sticking and mash rice while stirring.
When it is creamy, add sugar and stir in well. Remove from heat and add crushed
cardamom seeds, rose water and shredded almonds.
Serve hot or cold decorated with silver leaves (optional). [Silver leaves are VERY FINE,
tasteless sheets of silver.]
::
GULAB JAMUNS (EASY METHOD)
Ingredients:
1c Bisquick
2c Carnation powder
2c Water
1½c Sugar
4 pods Cardamom
few drops Rose water
½ stick Butter (4 T)
1/8 c Yogurt, Milk, Oil for frying
200
Method:
Heat butter and pour in a bowl. Add Bisquick, carnation powder and yogurt and blend
together. Knead well adding milk if necessary. Make a smooth ball, cover and let rest
(30 minutes?). Make 12-14 small balls.
Heat the water, add sugar, bring to boil, add cardamom seeds and simmer. Boil, then
simmer to reduce the water by half. Heat the oil until hot and fry the balls to a golden
brown or until they are dark brown---almost black.
Soak in sugar syrup until they double in size (1 hour or overnight).
Serve hot or cold.
::
SUJI HALVA (SEMOLINA HALVA)

(4-6 servings)
Ingredients:
½c Suji (semolina)
½c Sugar
½c Ghee, 1 ½ c Water
1 oz Sliced almonds
1 oz Raisins
8 Green cardamoms
Method:
Boil sugar and water together for 5 minutes. Heat ghee add suji and stir on low heat
until mixture becomes light creamy in color and ghee leaves the side of the pan. Add
the syrup and stir briskly until it is absorbed in the semolina. Mix in crushed cardamom
seeds, almonds, and raisins. Serve hot.
::
SEWIAN (VERMICELLI)
Ingredients:
201
2c Sewian (vermicelli)
3 ½ c Milk
¾c Sugar
¼t Rose water (or 6-8 small cardamom seeds)
Ghee
Method:
Fry the sewian in hot oil until golden brown. Heat the milk to boiling and add the
sewian. Cook until the milk is reduced by half. Add sugar and cook on low heat until
creamy (about 25 minutes). Remove from the heat. Add in rose water. Decorate with
blanched finely shredded almonds and pistachio nuts and silver leaves if desired.
CARROT HALVA
Ingredients:
4 lbs Carrots
½ gal Milk
2c Sugar
2 c Carnation milk powder
1c Oil, to taste Nuts
Method:
Clean and grate the carrots.

Heat milk to boiling and
add the carrots. Cook until
liquid is almost gone,
stirring to prevent sticking
and burning (3 to 4 hours).
Add oil and cook more,
stirring often, to roast the carrots well (about ½ hour). Add the powdered milk and
sugar and cook until all the liquid is gone and the mass does not stick to the sides. Add
the nuts and raisins and turn off the heat. Pour in a serving dish and serve warm or
cold. Will keep in the refrigerator for up to 1 week.
202
::
The rich would have to eat money if the poor did not provide food
--Russian proverb
RASGOOLA
Ingredients:
1 ltr Homogenized Milk
2 tsp White Vinegar
1 ½ C Sugar
3C Water
Method:
Bring the milk to a boil and add vinegar to the boiling milk to separate the whey. Throw
away the liquid part by sifting the stuff onto a muslin cloth. Pour some cold water over
the curd to cool and wash it. Discard the water and hang the cloth for 15-20 minutes to
let the excess water drip off.
Put the curd in a food processor or blender and blend at high speed to get a smooth
consistency. You may add just a little (1 tsp or so) water while blending, if the curd is
too dry and will not blend. Be very careful so as not to add any extra water. Remove
the paste and make small balls (1-2” in diameter).
Boil water in a wide vessel. Make sure that there is at least 2-3” of water in the vessel. If
not, add more water and increase the quantity of sugar proportionately. Add sugar to
the boiling water to make a light syrup.
Continue boiling the syrup and gently drop the curd balls in the boiling syrup. Cook the
balls in the boiling syrup for 30-40 minutes. Remove from the heat and let the stuff
cool down. Put the balls and the syrup in a storage container and refrigerate (don’t
freeze). Serve cold.
::
203
MANGO ICE CREAM
This is a great desert which can be made with very little effort. You can replace the
Mango pulp with any other pureed fruit.
Ingredients:
1 can Condensed Milk
12 oz. Whipped cream(Cool whip)
1 can Mango pulp (Alphonso)
It is very confusing to describe quantities as 1 can. Well, I do not remember the exact
numbers so let me describe the sizes. The Mango pulp can is about 6” high and 3” in
diameter. I think it is the only size available in an Indian store. The condensed milk can
is about 3” high and about 2.5” in diameter and should be available in your
neighbourhood grocery store.
Method:
Mix all of the pulp, condensed milk and whipped cream in a bowl. Put in the freezer for
about 8 hours.
::
AppaLaams (also called Paapad) are available at all Indian grocers.
AppaLaam is Sun dried rice/lentil wafer - a very tedious recipe. Roast a few
appaLaams directly over a gas grill or electric stove coil. To make an even roast, keep
alternating the side of the appaLaam to the flame. The appaLaam should be fully
roasted and at the same time not be burnt (black). To overcome this intricate
roasting, some grocers sell microwave appaLaam now. If roasting doesn’t work, try
deep frying the appaLaam - again, heat the oil well first and don’t let the appaLaam
become dark. If all else fails, get a bag of good corn / potato chips.
Boil and cool 1 cup of plain rice. Add a teaspoon of edible oil or melted butter. Add
vaththalkuzhambu and mix. Add more oil or butter as needed for taste. Enjoy this
with appaLaam as side dish.
If you prefer it NOT hot :
Mix boiled and cooled rice with plain yogurt to an edible consistency.
Add a pinch of salt. Eat this with ‘vaththalkuzhambu’ as side dish.

204
::
KHEER (VERMICELLI PUDDING)
Recipe from Dalbir Chadda
Ingredients:
1 stick Butter
2 handfuls Very fine vermicelli
4 cups Milk
1 pint Whipping cream
1 handful Raisins
3 tblsp Sugar
4 Almonds (optional) peeled and thinly sliced
Method:
Melt butter in a 4 qt pot. Break vermicelli into 3” pieces. Over low heat stir vermicelli
into butter until it turns light brown. Pour in the milk and stir over medium heat until it
boils. Put in the raisins, almonds and sugar.
Continue to cook under low heat for 10 minutes. Add whipping cream and
continue to cook for a couple of minutes. Remove from heat and, when
cool, chill in the refrigerator before serving
::
RICE FLOUR PUDDING
(6 servings)
Ingredients:
4½c Milk
¾c Sugar
205
2 oz Rice flour
1 oz Almonds
½ oz Pistachio nuts
Method:
Blanch (optional) and shred nuts. Mix rice flour into the milk and mix until smooth.
Cook over medium heat until a creamy consistency is achieved (20-30 minutes?).
Simmer and add sugar and stir for 2-3 minutes more.
Cool (in refrigerator for 30 minute) add the rose water, almonds and pistachios (maybe
before it cools). Pour into individual dishes and serve.
::
A dessert without cheese is like a beautiful woman with only one eye. ~Anthelme Brillat-
Savarin
BESAN BURFI
Ingredients:
1c Besan
1c Shortening
1c Sugar
4 seeds Cardamom
Nuts (optional)
Method:
Melt shortening in a pan. Turn down heat and add cardamom and Besan. Fry, stirring
constantly to prevent burning until it has changed to a brown color and smells done.
(Test: a few drops of water sprinkled on it sputters instantly).
Turn off the heat and stir in the sugar. Spread ½” thick onto a platter. Cut into
diamond shapes after it has cooled down.
::
206
KHEER
Ingredients:
½c Rice
4c Milk
¼c Raisins
¾-1 c Sugar
1t Cardamom seeds
¼c Shredded blanched almonds
½c Water
Method:
Wash and drain the rice. Soak in ½ c water for ½ hour. Boil the rice in the same water
until it is coated and the water dries up. Add the milk and simmer on low heat for 1 ½
hours.
Scrape the sides and bottom frequently to prevent sticking and mash rice while stirring.
When it is creamy, add sugar and stir in well. Remove from heat and add crushed
cardamom seeds, rose water and shredded almonds.
Serve hot or cold decorated with silver leaves (optional). [Silver leaves are VERY FINE,
tasteless sheets of silver.]
GULAB JAMUNS (EASY METHOD)
Ingredients:
1c Bisquick
2c Carnation powder
2c Water
1½c Sugar
207
4 pods Cardamom
few drops Rose water
½ stick Butter (4 T)
1/8 c Yogurt
Milk
Oil for frying
Method:
Heat butter and pour in a bowl. Add Bisquick, carnation powder and yogurt and blend
together. Knead well adding milk if necessary. Make a smooth ball, cover and let rest
(30 minutes?). Make 12-14 small balls.
Heat the water, add sugar, bring to boil, add cardamom seeds and simmer. Boil, then
simmer to reduce the water by half. Heat the oil until hot and fry the balls to a golden
brown or until they are dark brown---almost black.
Soak in sugar syrup until they double in size (1 hour or overnight).
Serve hot or cold.
::
SUJI HALVA (SEMOLINA HALVA)

(4-6 servings)
Ingredients:
½c Suji (semolina)
½c Sugar
½c Ghee
1 ½ c Water
1 oz Sliced almonds
1 oz Raisins
8 Green cardamoms
Method:
208
Boil sugar and water together for 5 minutes. Heat ghee add suji and stir on low heat
until mixture becomes light creamy in color and ghee leaves the side of the pan. Add
the syrup and stir briskly until it is absorbed in the semolina. Mix in crushed cardamom
seeds, almonds, and raisins. Serve hot.
::
SEWIAN (VERMICELLI)
Ingredients:
2c Sewian (vermicelli)
3 ½ c Milk
¾c Sugar
¼t Rose water (or 6-8 small cardamom seeds)
Ghee
Method:
Fry the sewian in hot oil until golden brown. Heat the milk to boiling and add the
sewian. Cook until the milk is reduced by half. Add sugar and cook on low heat until
creamy (about 25 minutes). Remove from the heat. Add in rose water. Decorate with
blanched finely shredded almonds and pistachio nuts and silver leaves if desired.
CARROT HALVA
Ingredients:
4 lbs Carrots
½ gal Milk
2c Sugar
2c Carnation milk powder
1c Oil
to taste Nuts
Method:
209
Clean and grate the carrots. Heat milk to boiling and add the carrots. Cook until liquid
is almost gone, stirring to prevent sticking and burning (3 to 4 hours). Add oil and cook
more, stirring often, to roast the carrots well (about ½ hour). Add the powdered milk
and sugar and cook until all the liquid is gone and the mass does not stick to the sides.
Add the nuts and raisins and turn off the heat. Pour in a serving dish and serve warm or
cold. Will keep in the refrigerator for up to 1 week.
::
RASGOOLA
Ingredients:
1 ltr Homogenized Milk
2 tsp White Vinegar
1 ½ C Sugar
3C Water
Method:
Bring the milk to a boil and add vinegar to the boiling milk to separate the whey. Throw
away the liquid part by sifting the stuff onto a muslin cloth. Pour some cold water over
the curd to cool and wash it. Discard the water and hang the cloth for 15-20 minutes to
let the excess water drip off.
Put the curd in a food processor or blender and blend at high speed to get a smooth
consistency. You may add just a little (1 tsp or so) water while blending, if the curd is
too dry and will not blend. Be very careful so as not to add any extra water. Remove
the paste and make small balls (1-2” in diameter).
Boil water in a wide vessel. Make sure that there is at least 2-3” of water in the vessel. If
not, add more water and increase the quantity of sugar proportionately. Add sugar to
the boiling water to make a light syrup.
Continue boiling the syrup and gently drop the curd balls in the boiling syrup. Cook the
balls in the boiling syrup for 30-40 minutes. Remove from the heat and let the stuff
cool down. Put the balls and the syrup in a storage container and refrigerate (don’t
freeze). Serve cold.
::
210
I doubt whether the world holds for anyone a more soul-stirring surprise than the first
adventure with ice cream. ~Heywood Broun
MANGO ICE CREAM
This is a great desert which can be made with very little effort. You can replace the
Mango pulp with any other pureed fruit.
Ingredients:
1 can Condensed Milk
12 oz. Whipped cream(Cool whip)
1 can Mango pulp (Alphonso)
It is very confusing to describe quantities as 1 can. Well, I do not remember the exact
numbers so let me describe the sizes. The Mango pulp can is about 6” high and 3” in
diameter. I think it is the only size available in an Indian store. The condensed milk can
is about 3” high and about 2.5” in diameter and should be available in your
neighbourhood grocery store.
Method:
Mix all of the pulp, condensed milk and whipped cream in a bowl. Put in the freezer for
about 8 hours.
::
Appam
Ingredients
Cream of Wheat (Rava)1 cup
All purpose flour (Maida) ½ cup
Wheat flour ¾ cup
Jaggery 11/2 cup
Milk ¼ cup
Oil for frying
Cardamom 2
211
Edible camphor (Pacha kalpooram) optional
Method
Soak rava in little water and milk for 30 minutes.
Mix maida, wheat flour and soaked rava together.
Melt jaggery in boiling water and mix this with the flour mixture. Pound cardamom and
add it to this mixture. Add edible camphor.
Make small balls and deep fry in oil.
::
Badam Kheer
Ingredients
Almonds (Badam) 1 cup
Milk 4-6 cups
Sugar same amount as almond paste (about 1 cup)
Saffron ½ t.spoon
Kesari powder (color) a small pinch (optional)
Method
Soak saffron in little cold milk, and keep it aside.
Soak almonds in hot water for 1 hour. Peel skin and grind the almond into a fine paste
with 1 cup of milk instead of water. Measure the amount of almond paste, and keep the
same amount of sugar aside.
Cook the almond paste for 5-10 while stirring it constantly, till the flavour comes out.
Now add sugar and keep stirring. Add the remaining milk, and boil for 10-15 minutes.
Add the soaked saffron and serve it cold.
::
Carrot Payasam
212
Ingredients
Carrot 4 washed, peeled and grated
Milk 2 cups
Sugar same amount as carrot paste
Almonds ¼ cup
Condensed milk 1 can
Evaporated milk 1 can
Saffron 1 t.spoon
Cashews ¼ cup
Golden raisins 2-3 t.spoons
Cardamom 2
Method
Soak saffron in little cold milk, and keep it aside. Soak almonds in hot water for 1 hour.
Peel skin and grind it with grated carrot and milk. Measure the amount of
carrot/almond paste, and keep the same amount of sugar aside. Cook the
carrot/almond mixture in a pan for 5-10 minutes till the flavour comes out. Add the
measured sugar, and let it cook for a few minutes. Add one can of evaporated milk,
and condensed milk (or) regular milk and bring it a boil. Fry cashews, raisins and
cloves in little ghee and add this to the above. Pound cardamoms, and edible
camphor, and add this to the payasam.
::
Chakara Pongal
Ingredients
Rice 1 cup
Moong dhall ¼ cup
Jaggery ½ cup
Milk 2 cups
Ghee 1 cup
Cloves 4
213
Nutmeg powder 1 t.spoon
Cashews ¼ cup
Golden raisins ¼ cup
Cardamom 2
Method
Roast moong dhall in a pan for 5-10 minutes.
Cook rice, moong dhall, milk and 3 cups of water till the rice gets cooked.
Melt jaggery, by boiling it little water, and mix this with the cooked rice. Add ghee and
keep stirring until everything blends well.
Fry cashews, raisins and cloves in little ghee and add this to the above. Pound
cardamoms, and edible camphor, nutmeg, and add this to the payasam.
::
Coconut Burfi
Ingredients
Coconut 1 cup grated
Milk 1 cup
Cashews ½ cup
Sugar same amount as coconut
Ghee ¼ cup
Cashews less than ¼ cup
Cardamoms 2 peeled and pounded
Butter for spreading
Method
214
Soak cashews in hot water for ½ an hour. Grind grated coconut and soaked cashews
coarsley with milk, and measure the same amount of sugar and keep it aside. Cook
the ground mixture in a pan, and keep stiring it. Add sugar, and ghee and keep
stiring until it becomes a fine paste. Fry cashews in ghee and add it to the above.
Pound cardamoms and mix it with the above.
Now pour it on a buttered plate and spread it evenly. Let it cool for sometime, and cut it
into small burfi’s.
::
Food is our common ground, a universal experience.
James Beard
Kesari
Ingredients
Cream of Rice (Rava) 1 cup
Sugar 1 cup
Ghee (Melted butter) ½ cup
Golden Raisins less than ¼ cup
Cardamom 2
Method
Roast rava with ¼ cup of ghee in a pan for 5 minutes. Add 1.5 cups of water to the
above, and keep stirring until the rava is cooked. Now add sugar, and mix everything
well. Finally add the remaining ghee and simmer the stove and keep stirring until
everything mixes well.
215
Fry cashews, raisins and cloves in little ghee and add this to above.Pound cardamoms,
and edible camphor, and add this to above.
::
Rice Payasam
Ingredients
Sweetened condensed milk 1 can
Evaporated milk 1 can
Rice cooked ½ cup
Cashews ¼ cup
Cardamom 2
Method
Mash the cooked rice. Mix condensed milk, and evaporated milk, and boil this with the
mashed rice.
Fry cashews and raisins in little ghee and add this to the boiling payasam. Pound
cardamoms, and edible camphor, and add this to the payasam.
::
Rice and Coconut Payasam

Ingredients
Rice 1 cup
Grated Coconut 1 cup
Jaggery ½ cup
Sugar ¼ cup
Milk 2 cups
Cashews ¼ cup
Cardamom 2
216
Edible camphor (Pacha kalpooram) a small pinch optional
Method
Soak rice for 15 minutes in little water. Grind this with grated coconut and boil this till
rice gets cooked. Add jaggery, sugar, and milk to this and cook till jaggery melts. Fry
cashews and raisins in little ghee and add this to the boiling payasam. Pound
cardamoms,and edible camphor, and add this to the payasam.
::
Nothing will benefit human health and increase the chances for survival of life on Earth
as much as the evolution to a vegetarian diet.
Albert Einstein (1879 - 1955)
22. Coconut Burfi
Ingredients
250 gms. finely grated coconut
250 gms. sugar
150 ml. water
ghee for greasing plate
Method
1.Prepare syrup with sugar and water to 2 1/2 thread consistency.
Use method as shown in introduction.
2.Warm coconut in heavy saucepan, pour in the syrup.
3.Stir well and cook till soft lump forms.
4.Spread in a greased plate. Cool.
5.Sprinkle cardamom powder (optional).
6.Cut into squares, store in airtight container.
Makes: 20-25 pieces
217
Shelflife: 2 weeks
::
23. Imarti
Ingredients
2 cups urad dal
3 cups sugar
300 ml. water
saffron colour
1/2 tsp. cardomom ground
500 gms. ghee to fry
Method
1.Soak urad dal overnight in plenty of water.
2.Wash and drain. Grind to fine thick batter. Put water little by little.
3.Add colour and mix very well.
4.If using a mixie, beat the dal well by hand till fluffy after grinding.
5.Keep aside for 3 hours. More is weather is cold.
6.Make 1 tar sugar syrup as shown in introduction.
7.Add cardomom powder to syrup.
8.Using either an imarti bottle (with nozzle) or cloth as shown in note, form imartis
in the hot ghee. Lower flame and
allow to crisp turning
once.
9.Remove from ghee, drain and dip in hot syrup.
10.Soak for 3-4 minutes, drain and serve.
11.Repeat for remaining batter.
12.Make 4-5 imartis at a time, depending on size of frying pan.
Note:
218
Use a flat bottomed frying pan.
The imarti bottle can be substituted with a soft plastic sauce bottle with a nozzle.
If not available, take a 12"x 12" thick cloth, make a buttonhole type hole in centre.
Place over a tumbler and pour in some batter.
Hold like a pouch and press out imartis like icing.
Shape the imartis as follows, make a ring first, then form small ringlets all along the
ring.
Till you come to the start.
Making time: 1 hour (excluding soaking and keeping time)
Makes: 20 imartis
Shelflife: (1) Keep unsoaked in syrup for a day. (2) Soak in syrup as required.
::
24. Kaju Barfi
150 gm cashewnuts
400 gm sugar
elaichi powdered
silver foil (optional)
500 gm khoya
Method
Dry grind the cashew
Mix khoya (grated) and sugar
Heat in a heavy pan, stirring continuously.
Once the sugar dissolves, add the cashew (powdered) and elaichi
Cooking, constantly stir till soft lump is formed and does not stick to sides
Roll on a flat surface to desired thickness and apply silver foil.
25. Khajur Burfi or Rolls
1 tin condensed milk
1 kg khajur deseeded (dates)

219
250 gm mixed dryfruits (badam, cashew, pista)
1/2 cup dessicated dry coconut
Method
Break up khajur coarsely
Add milkmaid and dryfruit all in a heavy, non-stick pan.
Cook on slow flame, stirring continuously.
Do not allow to stick to bottom.
It takes a while to cook
Stir gently till a soft lump forms.
Spread some of the coconut on a butter paper sheet.
Grease hands and take a chunk of the mixture and roll into a thick roll, on the sheet, all
the coconut to cover it.
Chill the rolls in the fridge
Cut into slices
Or set in a tray and cut into squares.
::
Chickoo Halwa
6 chickoos
1/2 tea cup milk
1/4 - 1/3 cup sugar
150 gms khoya or milk powder made paste.
2 - 3 drops cochineal (essence)
1 tbsp ghee
Method
Peel and mash chickoos or blend.
Add milk and boil in heavy saucepan.
When slightly thick add khoya and cook, stirring continuously.

220
Add sugar and ghee. Cook on low turning continuously till ghee oozes.
Garnish with almond or walnut in centre of the halwa.
::
Rava (Semolina) Ladoo
Ingredients:
1 cup rava
3/4 cup sugar
2 tbsp. ghee
1/4 cup milk
METHOD:
Take ghee in a deep saucepan and heat.
Add rava and cook on low heat. Stir continuously.
When the rava turns light brown add the sugar. Stir for 3-4 minutes.
Keep aside cool for some time. Add cardomom powder, coconut flakes and saffron.
Add half the milk. Mix well. Wet hand with milk and shape the mixture in ladoos.
Serves: 12 helpings
Time required: 1/2 hr.
Shelf life : 15 days
::
Eat breakfast like a king, lunch like a prince, and dinner like a pauper.
Adelle Davis
Apple, Banana & Carrot Halwa (ABC Halwa)
Ingredients
1 cup chopped apple (without skin)
221
1 cup chopped banana
1 cup grated carrot
1 cup milk or 1/2 cup milk powder
1 cup coconut
3/4 cup ghee
2 cups sugar
Method
Grind carrot & milk.
Mix all the ingredients together except ghee.
Keep on stirring till the apple & banana pieces are cooked & the halwa
becomes one mass.
Then add ghee, cardamom powder.
Remove from the stove top & decorate with nuts of your choice.
Preparation time: 40 minutes
Serves: 4
Required ingredients:
Rice -- 3 cups
Tamarind Extract -- 5 tbsp.
Split Bengal Gram -- 2 tbsp.
Peanuts -- 0.5 cup
Mustard Seeds -- 0.5 tsp.
Dried Red Chile -- 5
Green Chile -- 4
Black Pepper Corns -- 8
Turmeric Powder -- 0.5 tsp.
Oil -- 0.5 cup
Water -- 5 cups
Coriander Leaves -- 1 bunch
222
Curry Leaves -- 20
Sesame Seeds -- 1 tbsp. (powdered)
Asafoetida -- 0.5 tsp.
Salt to taste
In a large bowl, add water and rice and cook until
well done. Remove from heat and in a wide, large
bowl spread out the rice. Add turmeric, half of the
curry leaves and three tablespoons of oil to the
rice and mix thoroughly. Keep it aside.
Meanwhile in a skillet, heat remaining oil on low
heat. To this add black mustard seeds, split
bengal gram, red chile, pepper corns and peanuts.
When the bengal gram turns light brown, add coriander leaves,remaining curry leaves,
asafoetida, sliced green chiles and tamarind extract. Stir well. Remove from heat. Now
add^^salt and sesame seed powder to the skillet and add it all to the bowl containing
rice. Mix thoroughly. Serve with Verusanagapappu Pacchadi or plain yoghurt.
Note: You can adjust the amount of tamarind extract according to your taste.
::
::
Cashewnut Barfi
INGREDIENTS :
Cashewnuts - 300 gms. (finely ground)
Milk - 500 ml.
Sugar - 1 cups
Khoya - 250 gms.
Coconut - 1 (grated)
Almonds (Badam) and pistachios- 10 gms. each (chopped)

223
Ghee or oil - 1 cup
Cardamoms - 2 (ground)
Few strands of saffron
Pinch of nutmeg
Silver varak (paper)
METHOD :
1. Pass the cashewnut powder through a fine sieve, then fry in oil for a couple of mins.
and keep aside.
2. Add khoya to cold milk. Separately, add the nutmeg with a little milk and keep aside.
3. Fry the coconut in oil till it turns a light brown.
4. In a heavy bottomed vessel, boil the milk and add the sugar.
5. Stir till it dissolves, then add cardamom, saffron and nutmeg. Add the khoya,
cashewnut pwd, grated coconut to the milk mixture and stir thoroughly.
6. Continue cooking on a low flame, stirring constantly. When the mixture leaves the
side of the vessel, remove and spoon
contents into a greased thali.
7. Smoothen with the back of a flat spoon. Garnish with varak, almonds and pistachios.
8. Cut into diamond shaped pieces and serve.
::
Dryfruit Halwa
INGREDIENTS :
Cashewnuts, Walnuts, Almonds and Pistachios - 100gms. each (coarsely ground)
Milk - 1 glass
Sugar - 300 gms.
Khoya - 400 gms.
Black raisins - 50 gms.
Ghee or oil - 1 cup
224
Cardamoms - 2 (ground)
METHOD :
1. Heat the ghee and fry the khoya stirring all the time till it turns a light brown. Keep
aside.
2. Boil the milk and add the sugar. Stir till the sugar dissolves.
3. Remove from heat and mix well with the khoya. Add the dryfruits , raisins and
cardamom pwd. and mix well.
4. 4. Spoon the mixture into a greased plate and smoothen with a flat spoon.
5. 5. Cut into diamond shaped pieces and garnish with almonds and pistachios.
::
Kozhakattai (S. Indian)
1 full coconut
200 gm grated coconut
2 or 3 spoons water
mix all 3 and keep n sim in stove. Powder elaichi and add ghee before bringing down.
When you touch water and then the jaggery, it should not stick.
2/3 cup water, little salt, 1 big spoon oil, rice flour
allow water to boil, add flour, keep in sim and cook till it sweats.
When steam comes, stop and bring down.
Mix the batter, it will roll into a boll. Leave for 15 minutes.
Then stuff and steam kozhakattai in cooker.
::
Rossogolla
Ingredients:
1 litre milk
1/2 tsp. citric acid

225
1 1/2 cups sugar
4 cups water
2-3 drops rose essence
Method:
Heat the milk and bring to boil.
Cool the milk for a couple of hours. Remove the cream layer.
Reheat the milk and bring to a boil.
Add the citric acid dissolved in some water.
Stir slowly till the milk is fully curdled.
Keep as it is for 5 minutes.
Meanwhile heat the sugar and water in a wide sauce pan. Bring to a boil.
Strain the milk through a muslin cloth. Wash the chenna in the cloth under cold running
water. Press out the excess water and remove in a wide plate.
Gently knead into a soft dough by passing between fingers.
Make twelve equal sized balls of the dough.
Let them into the boiling water. Cover with a perforated lid. Boil for 13 to 15 minutes.
Take off from heat and cool them to room temperature.
Add essence and chill for at least 4 to 5 hours.
::
Pedhas
INGREDIENTS
500 gms. khoya (mawa)
300 gms. sugar
3 drops colour as required
8 to 10 pistas sliced
1/2 tsp. cardamom powder

226
cookie mould
Method:
Grate khoya . Powder sugar . Mix together in a skillet .
Heat on low flame , stiring continously .
Cook till mixture thickens . It should form a very soft lump .
Cool for 10 minutes . Add cardamom powder & colour . Mix well .
Take a small fistful of mixture . Form a ball . Press into the cookie mould .
Turn out carefully . Press 2-3 slices of pista on the centre .
Repeat for remaining mixture .
Note on khoya.
Khoya is available in most Indian sweetmeat stores anywhere. Making at home

consumes time but isn't that difficult. Boil milk on high flame in a large heavy saucepan
till water evaporates , leaving a soft lump. Stir frequently while cooking.
OR Substitute with 1 tin (400 gms.) condensed milk and 1 cup milk. Lessen sugar by
1/2. Boil till a soft lump is formed. Stir continuously while cooking. Serves: 36 pieces
Time required: 1/2 hr.
Shelf Life: 15 days (refrigerated)
::
Spicy Khaja
Ingredients
2 cups gram flour
1/2 cup plain flour
1/2 tsp. omam seeds (ajwain)
1/2 tsp. cumin seeds
1 tbsp. coriander very finely chopped
227
1 tbsp. oil
salt to taste
oil to deep fry
Method
1.Mix both flours together.
2.Make a well in the centre, add all other ingredients, except oil to deep fry.
3.Mix them well in the flour.
4.Add enough water to make a soft pliable dough.
5.Divide dough to make small (4" diameter) thin rounds.
6.Prick on both sides with a fork.
7.Allow to dry on a clean cloth for 25-30 minutes.
8.Deep fry in hot oil till a light browning appears.
9.Do not over fry.
10.Drain and cool completely before storing.
30 pcs
::
201. Dal Payasam
INGREDIENTS :
Moong Dal (lentil) - 1 cup
Coconut - 1/2
Jaggery - 2 cups (grated)
Cardamom powder - 1 tsp.
Cashewnuts - 1/4 cup
Raisins - 1/4 cup
Ghee
METHOD :
228
1. Wash and drain the dal. Fry it in hot ghee for 2-3 mins. Keeo aside.
2. Fry the cashews and raisins in ghee and keep aside.
3. Cut 5-6 coconut rings and chop it further to small pieces. Fry it in ghee and keep
aside.
4. Grate the remaining coconut and grind it with 1 cup hot water.
5. Drain and reserve the coconut milk. This will be thicker.
5. Again add 1 cup hot water to the ground and drained coconut and grind.
6. Squeeze the milk out and reserve in a separate bowl from the previous.
7. Add this second milk to the fried dal and pressure cook it.
8. In the meantime, boil 1- 1/2 cup water and add the jaggery to it.
9. Boil it till the liquid obtains a thick consistency. Pour this into the boiled dal mixture
and stir well.
10. Cook for a few mins. Add cardamom pwd. and the fried cocunut pieces, cashews
and raisins.
11. Keep strring all the time. Add the thick coconut milk and mix well. Remove from
heat and serve hot.
12. It tastes great if eaten cold too.
13. ::
14.
Red Beet Paratha
Ingredients
2 cups wheat flour
2 tbsp chana flour
1 red beet
1 bunch of coriander leaves
1 tbsp oil
2 tbsp sesame seeds
1 tbsp red chilli powder or 5 to 6 green chillies (optional)
229
1/2 tbsp haldi
1/4 tbsp asafoetida and salt to taste
Method
Grate the red beet and finely chop the coriander.
Add all the above listed ingredients and make a dough out of it.
Take a small portion of the dough and roll them into parathas.
Roast them onto the tava by adding little ghee to it .
Delicious Parathas are ready and tastes very good with spicy tomato chutney.
::
Shankarpala
Ingredients
1 cup water
1/3 cup sugar
1/3 cup ghee
1 1/2 cup maida (plain flour)
ghee to deep fry
Method
1.Warm the water, sugar and ghee together till sugar dissolves.
2.Add maida and knead into a soft pliable dough.
3.Divide dough into 4 parts.
4.Roll into chappatis 1/3" thick.
5.Cut with a cookie cutter or knife into small diamond shapes.
6.Lift with spatula and loosen. Keep aside on a dry cloth for 1 hour.
7.Deep fry in hot ghee over slow flame till light golden brown.
8.Drain well and keep aside till cool.
9.Store in clean, dry containers.
230
Making time: 45 minutes.
Makes: 2 1/2 cups.
::
Mitha Khaja
Ingredients
1 1/2 cup maida (plain flour)
1/2 cup jaggery
1 cup water
1/4 tsp. cardamom powder
1 tbsp. ghee
ghee to deep fry
Method
1.Heat the water and jaggery till all of it dissolves in the water.
2.Strain and cool a bit.
3.Mix the cardamom powder and ghee in the flour.
4.Knead the flour with the jaggery water.
5.The dough should be stiff but pliable.
6.Break into approx. 20 parts.
7.Knead each with palm and roll into 4" rounds.
8.Make many tiny slits with knife or fork on each on both sides.
9.Keep them aside on a clean cloth for an hour or so to dry a bit.
10.Deep fry in hot ghee on low flame till light golden in colour.
11.Drain and cool for a while.
12.The khajas will become crisper and harder as they cool.
13.Store in airtight container after cooling completely.
231
Makes: 20-25 pieces
::
Badam ka seera
1 1/2 cup almonds soaked overnight
3 cups hot milk
250 gm ghee
1/2 to 1/3 cup sugar
Method
Peel the almonds, wash and grind to fine paste.
Heat ghee in a heavy pan.
Add paste and cook on first high then slow flame, stirring continuosly.
After a while it should turn a light brown and aromatic.
Carefully pour hot milk and stir.
Use a long-handled spatula as the mixture tends to splatter.
When thickens, add the sugar and cook, stirring continously and gently till ghee begins
to separate.
Decorate with chopped nuts and serve hot.
::
Patisa (Soan Papdi)
Ingredients
1 1/4 cup gramflour
1 1/4 cup plain flour (maida)
250 gms. ghee
2 1/2 cups sugar
1 1/2 cup water
2 tbsp. milk
232
1/2 tsp. cardamom seeds crushed coarsely
2 tsp. charmagaz (combination of 4 types of seeds) refer glossary
4" squares cut from a thin polythene sheet
Method
Sift both flours together.
Heat ghee in a heavy saucepan.
Add flour mixture and roast on low till light golden.
Keep aside to cool a little, stirring occasionally.
Prepare syrup simultaneously.
Make syrup out of sugar, water and milk as shown in introduction.
Bring syrup to 2 1/2 thread consistency.
Pour at once into the flour mixture.
Beat well with a large fork till the mixture forms threadlike flakes.
Pour onto a greased surface or thali and roll to 1" thickness lightly.
Sprinkle the charmagaz seeds and elaichi and gently press down with palm.
Cool, cut into 1" squares, wrap individually into square pieces of thin plastic sheet.
Store in airtight container.
Makes: 20 pieces (approx.)
Shelflife: 2 weeks
::
Moong Dhall Payasam
Ingredients
Moong Dhall 1 cup
Jaggery ½ cup
Sugar 2 t.spoons
Milk 3 cup
233
Water 2 cups
Cardamon 2
Edible Camphor (Paccha Kalpooram) a small Pinch
Cashews 2-3 t.spoons
Ghee 2 t.spoon
Method
Roast moong dhall with ghee. Boil this with water, till the moong dhall gets cooked.
Add jaggery and sugar to the above and let it cook for till the jaggery melts.
Now add milk and let it cook untill everything mixes well.
Fry cashews in little ghee and add this to the boiling payasam.
Pound cardamoms, and edible camphor, and add this to the payasam.
::
Rava Laddu
Ingredients
Fine Cream of Wheat (Rava) 1 cup
Powdered Sugar 1 cup
Ghee ¼ cup
Raisins less than ¼ cup
Cardamom 1-2
Method
Dry roast rava for a few minutes till the flavour comes out. Mix this rava with powdered
sugar. Fry cashews in ghee and mix it with the above. Peel cardamom skin, and pound it
well and add it to the above mixture and make small balls.
::
Rice is born in water and must die in wine. ~Italian Proverb
GRAPE WINE
234
Ingredients
Ingredients Needed: 4 Kgs Dark Black Grapes; 4 Bottles or 4 litres Water (Boiled &
Cooled); 4 Kgs Sugar; 2 Eggs - Whites only; 2 Ounces of liquid Yeast or 2 tbspns. of Dry
Yeast granuals; A handful of whole wheat; Sugar for colouring - ½ - ¾ cup.
Method
Method: Clean & wash grapes well removing stalks, crush nicely with hand until you get
a good purple colour. Place the crushed grapes in a ceramic jar with half the quantity of
sugar (i.e. 2 kgs Sugar), add water, egg whites, yeast & wheat - mix well & keep airtight
for 21 days - stirring well every alternative day. After 21 days strain away the grape pulp
mixture, add the balance sugar to the wine - mix well & keep airtight for another 21
days to ferment. Now filter the wine (you could use a muslin cloth & strain the wine),
keep aside. Take a wok add the sugar kept for colouring (1/2 -3/4 Cup) - place on fire &
go on stirring till the sugar melts & becomes dark brown/black in colour - but do not
allow it to burn - now add about 5-7 tbsps. Of hot water to this syrup little @ a time &
mix well, add this syrup to the wine & mix well - store the wine in a clean jar & use.
235
FOOD: not just a food
You are what you eat...
A good diet is central to overall good health. But which are the best
foods to include in your meals, and which ones are best avoided?
This section looks at the facts, to help you make realistic, informed
choices.
Food being one of the basic needs of man, most of his activities is centered
on procuring it. It amazes one to know how food can influence a person’s
relationships and his interaction with those around him. Food becomes a
point of focus whether one is celebrating a festival or mourning the death of a
dear one or observing a fast. It receives considerable attention when treating
a sick person.
From here food moves on from being something that can put off hunger to
being a healer. The adage given by our ancestors, “Use a thorn to draw a
thorn” holds immense meaning. Food eaten may be the root cause of the
disease while the cure would also lie in the sphere of food itself. Hence, good
nutrition and a balanced diet are the best medicines in our hands.
Somewhere along the line we have started placing undue importance on taste
over good health causing the tongue to lead us to our tomb!
From eating roots and herbs from the forests we have progressed to trendily
packed ready to eat mixes all with the help of modern technology in food
manufacturing. Regardless of it, the world of food and nutrition still evokes
many questions for a seeker. “How is food linked to obesity? How much of
proteins do I need? How safe are today’s fast foods?” are some of the
aspects we are puzzled about.
Since good nutrition is responsible for laying the foundation of good mental,
physical and emotional well being, our site tries to bring forth facts and
information on various aspects of food and nutrition.
237
from US FDA
Keep a bowl of fruit on your

desk or counter.
Snack on raw veggies like baby
carrots, pepper strips, broccoli, and
celery.
Try baked tortilla chips with
black bean and corn salsa.
Have a fruit at breakfast daily.
Stash bags of dried fruit in your
Add strawberries, blueberries, bananas and car and at your desk for a convenient
other brightly colored fruits-fresh, frozen, or snack.
canned-to your waffles, pancakes, cereal, oatmeal,
or toast.
Try hummus and whole wheat
pitas.
Mix one large chopped apple with a pound of
lean ground turkey or chicken. Season with sage
Drink a frozen fruit smoothie
made with whole fruit, ice cubes and
and rosemary and flatten into healthy breakfast
skim milk
sausage patties.
fFr
Include a serving of fruit in every lunch for

your children. If they buy lunch, ask them about
their favorite fruits or vegetables to eat at school.
Dip slices of sweet potatoes in a mixture of
egg substitute and nutmeg and bake on a lightly
greased pan in a 425° oven for 20 min for tasty
sweet potato fries.
Microwave vegetables for an easy side dish
dinner.
Try a black bean, corn, and bell pepper salad
seasoned with cilantro and balsamic vinegar.
238
Top a cup of fruit-flavored
yogurt with fresh sliced fruit.
Cantaloupe and watermelon
balls with chopped crystallized ginger
in syrup.
Baked apples or pears for a
healthy but sweet treat.
Sliced strawberries and
raspberries sprinkled with balsamic
vinegar and powdered sugar.
Pile spinach leaves, tomatoes, peppers, and

onions on your pizza.
Toss a handful of beans or crunchy sprouts
on your salad. Or, if you have a sweet tooth, add
chopped apples, raisins, or craisins.
Try veggie instead of meat lasagna.
Add frozen broccoli, green beans, corn or
peas to a casserole or pasta.
Soup's on! You can stick with the basics like
tomato or vegetable soup or mix up some
minestrone or veggie chili to cut winter's chill.
Save time with prewashed salad in a bag.

Order salads, vegetable soups, or stir fried
vegetables when eating out.
Choose beans, coleslaw, corn on the cob, or Stock up on dried, frozen, and
a side salad instead of french fries. canned fruits and vegetables.
Serve pasta primavera. Pick up ready-made salads
from the produce shelf for a quick
salad anytime.
Encourage your child to choose
his or her own fruit when shopping.
Store cleaned, cut up
vegetables in the fridge at eye level
and keep a healthy dip on hand.
239
From BBC
Choosing 'healthy' food
Terms such as 'low-fat' and 'reduced-calorie' hold a special allure at this time of
year, as people try to shed pounds, get fit and get healthy.
Finding foods that genuinely are better for you isn't always as straightforward as it
seems, however.
Label logic?
The supermarket shelves are stacked with supposedly 'healthier' alternatives to the
foods we can't resist. Too often, we let ourselves be sucked into thinking we're
making 'healthy' choices. After all, if it's dressed up to look scrumptious and leads us
to believe we can have something a little bit naughty and get away with it (because
it's less fatty, or sugar-free) it must be better. But 'better' than what?
Labelling legislation is woolly on the subject. Comparative claims can be made

without saying what they're comparing themselves with or to, and according to the
National Consumer Council, which is pressing for clearer, enforceable food labelling
across Europe 'marketing strategies emphasise the healthy benefits of foods [that
are] high in fat, salt and sugar'.
Guidelines state that the term 'reduced-calorie' should mean that the calories in that
food item are much lower than in the usual version. But the difference between the
'healthy' food and any other may actually be marginal.
For example, on a recent supermarket shop, a ham and apple chutney pizza from
Sainsbury's 'Be Good To Yourself' lower-fat range had 241 calories, 7.9g fat and
2.4g fibre per 100g. The thin and crispy 'vegetable feast' pizza that didn't claim to be
virtuous was healthier all round, with 191 calories, 6.3g fat and 3.9g fibre per 100g.
Confusing claims
240
'low-fat' - and often there is little to choose between a 'lite' version and the usual one.
A 'reduced-fat' claim on the label means that the food should be 25 per cent lower in
fat than the standard product, but that still doesn't mean that it's at the lower end of
the fat-content spectrum.
Whichever way you slice it, cake will never be a health food
To give an example, McVitie's Rich Tea Light biscuits boast of a 25 per cent
reduction in fat; yet they still weigh in at 431 calories per 100g of biscuit. That's only
23 calories per 100g less than Sainsbury's own-brand regular Rich Tea biscuits.
Whichever way you slice it, cake will never be a health food.
There's no denying, either, that crisps are slices of fried potato. But the brands that
boast about being healthier aren't necessarily the least fatty. 'Thirty-three per cent
less fat' claim Walkers Lites (22 per cent fat). Walkers Marmite flavour ('same great
taste now better for you') have 30 per cent less saturated fat than they did in 2003,
but they're still one-third fat. Kettle Chips make no pronouncements about their
fattiness or otherwise. They're 'all natural, hand cooked', and at 26 per cent fat
content they're seven per cent lower in fat than Sainsbury's own-brand cheese and
onion crisps.
'Healthy' alternatives?
Cereal bars appear healthy by definition, but choose carefully - ingredient lists can
make interesting reading. One 'lower fat' fruit bar, with 96 calories per bar, lists its
first ingredient as glucose syrup. Further down the list is sugar, apricot and peach-
flavour fruit pieces with fructose, glucose syrup and glycerine, plus flavourings,
vegetable oil and emulsifiers.
And beware that 'low fat' and 'no added sugar' claims can mean that a food contains
more additives than its 'natural' alternative. Look at yoghurt. Already a low fat-food,
manufacturers want to make it even more attractive to slimmers.
Compare the more virtuous-sounding Sveltesse yoghurt with straightforward old Ski
(both, as it happens, made by Nestlé). Ski has nine per cent strawberry to
Sveltesse's two per cent of mango; and where Ski is sweetened with sugar, the
Sveltesse 'with no added sugar' has two sweeteners including the controversial
aspartame, as well as glucose syrup as its second ingredient.
Why fresh is best

The healthiest food you can buy probably doesn't come with a label. Fresh
ingredients won't list their nutrients, additives (or absence of ), or boast that they're
good for you. But if you buy organic broccoli from a farmers' market, for example,
you know that it's been grown without pesticides and that it's packed with nutrients. It
might even have been picked that very morning.
241
So, beware the claims of labels - and, where possible, prepare foods yourself. A 'fat-
free' French-style vinaigrette may have eight per cent sugar, plus four stabilisers and
two colourings making up for the lack of, say, the beneficial virgin olive oil you could
combine with healthy fresh herbs and lemon juice to make your own delicious and
nutritious dressing for a lovely, green salad.
Nothing that comes from a supermarket in a packet with 'healthy choice'

emblazoned upon is likely to be as virtuous.
A Day: Fruit and Vegetable of the Month
VEGETABLE CALENDAR
January February March
Leeks &
Exotic Exotic Green
Tubers Dried Fruit Vegetables Star Fruit Winter Fruit Onions
April May June
Pluot® and
Tomatillo Asian Pear Potatoes Limes Okra Aprium®
July August September
Celery and Chili

Nectarine Garlic Fennel Cactus Peppers Figs
242
October November December
Root
Rhizomes Persimmons Greens Plantains Vegetables Exotic Fruits
5 A Day: The 5 A Day Campaigns: Color Your Way to 5 A Day
More Color More Health
Growing up you may have been told to eat your greens, but what about your reds, oranges,
yellows and blues? The Centers for Disease Control and Prevention and the 5 A Day
Partnership encourages YOU to "Sample the Spectrum" of the colorful vegetables and fruit
available this season. By putting something of every color on your plate or in your lunch bag,
you are more likely to eat the 5 to 9 recommended servings of vegetables and fruit every day.
Just think: 1 cup of dark, leafy GREENS, ½ cup of RED tomatoes, ½ cup of YELLOW
peppers, 6 oz. ORANGE juice and ½ cup of BLUEberries. And you have 5 A Day! It’s quite
simple when you Sample the Spectrum.
The more reds, oranges, greens, yellows, and blues you see on the plate, the more health
promoting properties you are also getting from your vegetable and fruit choices. Nutrition
research shows that colorful vegetables and fruit contain essential vitamins, minerals, fiber,
and phytochemicals that your body needs to
promote health and help you feel great. Here
are the specifics…
Reds
When you add deep reds or bright pinks to
your daily diet, you are also adding a
powerful antioxidant called lycopene.
Lycopene is found in tomatoes, red and pink
grapefruit, watermelon, papaya and guava.
Diets rich in lycopene are being studied for
their ability to fight heart disease and some
cancers.
Greens
Do you know why this color is so essential to your diet? Not only do green vegetables look
great and taste wonderful, but they are rich in the phytochemicals that keep you healthy. For
243
example, the carotenoids lutein and zeaxanthin that are found in spinach, collards, kale and
broccoli have antioxidant properties and are being studied for their ability to protect your eyes
by keeping your retina strong. Also, research is being done on cruciferous vegetables like
cabbage, Brussels sprouts, cauliflower, kale, and turnips to see if they may reduce the risk of
cancerous tumors! Greens are also loaded with essential vitamins (folate), minerals, and fiber.
Oranges/Yellows
Orange, the color of a blazing sun, is a must have in your daily diet. Orange vegetables and
fruits like sweet potatoes, mangos, carrots, and apricots, contain beta-carotene. This
carotenoid is a natural antioxidant that is being studied for its role in enhancing the immune
system. In addition to being touted as a powerful health-protector, the orange group is rich in
Vitamin C. Folate, most often found in leafy greens, is also found in orange fruits and
vegetables, and is a B vitamin that may help prevent some birth defects and reduce your risk
of heart disease. With a chemical make-up this good, make the orange group always a part of
your 5 to 9 a day.
Bright yellows have many of the same perks as the orange groups: high in essential vitamins
and carotenoids. Pineapple, for example, is rich with Vitamin C, manganese, and the natural
enzyme, bromelain. Additionally, corn and pears are high in fiber. Yellow fruits and
vegetables belong to many different families, but they all share the common bond of being
health enhancing with great taste. Go for the gold!
Blues/Purples
Blues and purples not only add beautiful shades of tranquility and richness to your plate, they
add health-enhancing flavonoids, phytochemicals, and antioxidants. Anthocyanins, a
phytochemical, are pigments responsible for the blue color in vegetables and fruits, and are
being studied for their role in the body’s defense of harmful carcinogens. Blueberries, in
particular, are rich in Vitamin C and folic acid and high in fiber and potassium.
Whites
Vegetables from the onion family, which include garlic, chives, scallions, leeks, and any
variety of onion, contain the phytochemical allicin. Research is being conducted on
• Allicin to learn how it may help lower cholesterol and blood pressure and increase the
body’s ability to fight infections.
• Indoles and sulfaforaphanes, phytochemicals in cruciferous vegetables like
cauliflower, for how they may inhibit cancer growth.
• Polyphenols, another important phytochemical in pears and green grapes for how
they may reduce the risk of certain cancers.
Savor the Spectrum All Year Long
There is color in every season. When it comes to your health, you’ll fare best with a multi-
colored diet. By putting something of every color on your plate or in your lunch bag, you are
more likely to eat the recommended 5 to 9 servings of vegetables and fruits every day. Think
color: 1 cup of dark, leafy salad GREENS with WHITE onions sprinkled on top, ½ cup of
RED tomatoes, ½ cup of YELLOW pineapple chunks, 6 oz. ORANGE juice and ½ cup of
BLUEberries. Delicious and healthy!
244
D I E T SECTION Balanced Diet.
Green Asparagus Tart with Potatoes
Recipe source: Genießen mit Gästen, Alastair Hendy, p.45, adapted
Prep time: 20min., baking: 25-30min.
.Ingredients (serves 3-4):
a bunch of green asparagus (about 12 pieces)
2 large potatoes, sliced
3-4 tbsp olive oil
puff pastry, cut into shape
75g Gruyere, grated
2 eggs, lightly beaten
100ml Crème double
a pinch of freshly ground nutmeg
sea salt & freshly ground pepper
Asparagus Risotto with Poached Egg
Recipe source: Food for Lovers, p.41, adapted
Prep time including cooking: 30min.
245
.
Ingredients (serves 2-3):
250g green asparagus
0,75l chicken or vegetable stock
1 tbsp white wine vinegar
3 free range eggs
75g butter
1 large shallot, finely chopped
250g risotto rice
30g Parmesan, freshly grated
coarse sea salt & freshly ground black pepper
to serve:
Parmesan cheese shavings
fresh parsley, finely chopped
::
A quick way to find out your ideal weight
The simplest way to find out one’s ideal body weight for height is by
this method
Ideal body weight = Height (in cms.) – 100
Waist To Hip Ratio

The distribution of fat around the body differs for both men and
women. It must be noted that the fat distribution in men is more in the
upper part of the body and is called android obesity or “apple shaped”
while in women it is concentrated around the lower regions i.e the
hips. This type of fat distribution is known as gynoid type or “pear
shaped”.
Waist to hip ratio (WHR) is used as an indicator of obesity and the risk
associated with it.
246
To measure this, measure your waist at the point of the navel while the
measurement of the hips is done at the broadest part.
Measurement of waist
To determine WHR = -------------------------------------
Measurement of hips
Values greater than or equal to 0.9 for men and greater than or equal
to 0.85 for women indicate obesity and risk of disorders like diabetes
and heart diseases.
BMI
Body Mass Index or BMI is used to determine the degree of body fat
and the relative risk to the health of a person.
Weight (kg)
BMI = ------------------------
Height (Mtrs)2
Category BMI kg/m2

Under weight Below 18.5
Normal 18.5-24.9
Obesity 25-29.9
Extremely obese Over 30
A BMI that is between ‘20 to 25’ is considered to be normal.
What’s this?
A food guide pyramid is a simple way of knowing what are the kinds of food
one needs to consume and in what amounts to ensure good health.
It is obvious that there is interplay of nutrients in the body. When we talk

about nutrients it is important to know the quantity i.e. how much to take.
This can be well understood by the concept of FOOD GUIDE PYRAMID. This
can form a foundation for a good diet selection, providing the essential
nutrients.
Definition of RDA
RDA or Recommended Daily Allowances are levels of intake of essential
nutrients which are on the basis of scientific knowledge and are adequate to
meet the known nutrient needs of all healthy persons.
FOOD GUIDE PYRAMID (FOR VEGETARIANS)
FOOD GROUPS
247
Cereals: Cereals form the staple diet in India e.g. rice, wheat, maize. Cereals
generally lack lysine, however rice is richer in lysine compared to other
cereals. Ragi, a millet, is a rich source of calcium and known as poor man's
milk. Cereals do not contain Vitamin A and Vitamin C except yellow maize,
which contains carotene.
1 Cereal serving = 1 katori of cooked rice or 2 phulkas or 2 slices of bread.

1 Cereal serving will supply about 100 calories and 2-3 gms. of protein.
Legumes (Pulses and Dals): Pulses are rich sources of protein (upto 22-25%).
Vegetarians can meet their protein requirement by including different pulses
in their diet. But they lack Vitamin A and Vitamin C. However, germination of
pulses increases the Vitamin C levels. Soaking and cooking of legumes
destroy their anti-nutritional factors like tannin and trypsin inhibitors and
make it easier to digest. Cereal-pulse combination in a proportion of 4:1 or
3:1 is enough for its supplementary effect.
1 serving = 1 katori of cooked dal or pulse

1 serving of legumes = 100 calories and 6-7 gms. proteins.
Vegetables : Green leafy vegetables are very rich sources of Vitamin B,

carotene, iron, calcium, Vitamin B complex and Vitamin C. At least fifty grams
should be consumed daily by each person. Yellow-orange vegetables are
good sources of Vitamin B, carotene, and lycopenes.
Roots and tubers are rich in carbohydrates and contain some vitamins and
minerals. Three to five servings of vegetables per day is a must and one of
them should be a green leafy vegetable.
Fruits : They are rich source of vitamins, minerals and fibres. Green, yellow
and orange fruits like mango, papaya contains beta-carotene. Amla, citrus
fruits and guava are a rich source of vitamin C. Dried fruits like dates supply
iron. Banana and jackfruit are good sources of energy.
Two to three servings of fruits per day are recommended.
Milk and milk products : Milk is a good source of protein, calcium and
vitamins. It is deficient in iron and Vitamin C. Whole milk has high percentage
of fat (8-12%) whereas low fat or toned milk has about three percent fat.
Skimmed milk has very little or no fat. Recommended servings per day is two
to three servings where one serving = 1 cup (225 - 240 ml).
FOOD GUIDE PYRAMID (FOR NON-VEGETARIANS)
FOOD GROUPS
Meat / fish / Poultry : Egg, fish, meat etc. are included in this group. Eggs
supply good quality protein, vitamins and fat. Fish, meat and chicken are
good sources of protein and vitamins. Meat has more fat compared to poultry
and fish. Omega 3 - PUFA in fish protects against cardiovascular diseases.
Two to three servings/day are recommended.

One serving has about 30 gms of cooked meat.
One serving provides 100 calories and 7 gms of protein.
248
Fat / Oils : Calories from fat should not exceed 10-15% of the total calorie
intake. Fat is made use of not only during cooking (visible source) but it is
also present within the food we eat such as seeds, nuts, pulses etc. Fifteen to
twenty grams of visible fat (oil/ghee) is recommended per person per day.
One gm. of oil or ghee gives 9 calories.

One tsp of ghee, butter, oil = 45 calories.
Sugars : This group includes sugar, honey, jaggery, etc., which are
concentrated sources of energy. Jaggery provides little iron. This group has
to be used sparingly. Excessive intake of sugars is not desirable due to wide
fluctuations in blood sugar and leads to obesity.
1 tsp. sugar = 20-25 calories.
WHAT IS YOUR WEIGHT?

MEN
Small frame (weight in Medium frame Large frame
Height (centimeters)
kgs) (weight in kgs) (weight in kgs)
157.5 58.1-60.8 59.4-64.0 62.6-68.0
160.0 59.0-61.7 60.3-64.9 63.5-69.4
162.6 59.9-62.6 61.2-65.8 64.4-70.7
165.1 60.8-63.5 62.1-67.1 65.3-72.6
167.6 61.7-64.4 63.0-68.5 66.2-74.4
170.2 62.6-65.8 64.4-69.8 67.6-76.2
172.7 63.5-67.1 65.8-71.2 68.9-78.0
175.3 64.4-68.5 67.1-72.6 70.3-79.8
177.8 65.3-69.8 68.5-73.9 71.7-81.6
180.3 66.2-71.2 69.8-75.3 73.0-83.5
182.9 67.6-72.6 71.2-77.1 74.4-85.3
185.4 68.9-74.4 72.6-78.9 76.2-87.1
188.0 70.3-76.2 74.4-80.7 78.0-89.4
190.5 71.7-78.0 75.7-82.6 79.8-91.6
193.0 73.5-79.8 77.6-84.8 82.1-93.9
WOMEN
Small frame (weight in Medium frame Large frame
Height (centimeters)
kgs) (weight in kgs) (weight in kgs)
147.3 45.9-49.9 49.0-54.0 53.1-58.9
149.9 46.3-50.8 49.9-55.3 54.0-60.3
152.4 46.8-51.7 50.8-56.7 54.9-61.6
154.9 47.7-53.1 51.7-58.0 56.2-63.0
157.5 48.6-54.4 53.1-59.4 57.6-64.3
160.0 49.9-55.8 54.4-60.7 58.9-66.1
162.6 51.3-57.1 55.8-62.1 66.3-67.9
165.1 52.6-58.5 57.1-63.4 61.6-69.7
167.6 54.0-59.8 58.5-64.8 63.0-71.5
170.2 55.3-61.2 59.3-66.1 64.3-73.3
172.7 56.7-62.5 61.2-67.5 65.7-75.4
175.3 58.5-63.9 62.5-68.8 67.5-76.5
177.8 59.4-65.2 63.9-70.2 68.4-77.8
249
180.3 60.7-66.6 65.2-71.5 69.7-79.2
182.9 62.1-67.9 66.6-72.9 71.1-80.5
Source : Metropolitan Life Insurance
Activity Chart
YOUR ACTIVITY CHART
What happens to all the food that we eat? No, residing in your waistline is not one of
its favourite places. The
energy derived from each
meal you have eaten goes
into the numerous activities
that are packed in your
entire day.
Even while you are lying on
the couch, the body uses
energy to make the internal
organs work. Want to know
how much of energy or
calories are being burnt in
each activity?
Shown here is a list of
activities and the calories
used per 30 minutes of
performing it.
Activity Calories (30 Minutes)

Sleeping 32
Sitting at the desk 45
Cooking 50
Driving a car 50
Writing 50
Volley ball 105
Bowling 108
Golf 108
Fishing 114
Mopping floors 150
Aerobics 178
Badminton 180
Dancing 210
Walking downstairs 210
Hockey 249
Swimming 250
Skiing 252
Horse riding 255
Basketball 258
Tennis 261
Mountain climbing 270
250
Ice skating 315
Roller skating 315
Running 325
Climbing stairs 360
Judo 363
Rowing 378
Squash 440
Walking 5.5km / hour 168
Walking 8 km / hour 300
Walking 12 km/ hour 450
Walking 16 km / hour 600
Jogging 5 mile / hour 300
Jogging 7.5 mile / hour 450
Bicycling 8km / hour Bicycling 24km / 150
hour 360
Food Nutrients
KNOW THE NUTRIENTS IN YOUR FOOD
Ever wondered about the components of your food that would provide you with good
health? Well, here is some information that will not only help you know your
nutrients but also tell you where to get its daily dose.Vitamins And Minerals
They are required in small quantities but play a big role in determining the health of
an individual. Hidden within the foods you eat, they go on with their task of keeping
one free from disease. Revealed here are the secrets present in food for a healthy
life.
Nutrition chart
ITEM SERVING CALOR. FAT FIBER PROT. CARB. SOD. IRON
3 med. 0.5m
ASPARAGUS 11 O 1g 1g 2g 1mg
spears g
BEANS, KIDNEY 1 cup 612 1.5 45g 43g 110g 44mg 15mg
BEANS, LIMA 1 cup 601 1g 33g 38g 113g 32mg 13mg
BEANS, SNAP 1 cup 34 O 3.5g 2g 8g 6.5mg 1mg
BEANS, SOY 1 cup 376 17g 11g 33g 28g 38mg 9mg
BROCCOLI 1 bunch 170 2g 18g 18g 32g 164mg 5mg
BRUSSELS SPROUTS 1 sprout 8 O O.5g 0.5g 1.5g 4.5mg 0
1 med.
CABBAGE 227 2.5g 21g 13g 49g 163mg 5mg
head
CARROT 1 med. 26 O 2g 0.5g 6g 21mg 0

1 med. 2.5m
CAULIFLOWER 144 1g 14g 11g 30g 172.5mg
head g
CELERY 1 med. 6 0 0.5g 0 1.5g 35mg 0
251
stalk
CORN 1 med. ear 0.5m

77 1 2.5g 3g 17g 13.5mg
g
CUCUMBER 1 med. 39 0 2g 2g 8g 6mg 1mg
GARLIC 1 clove 4.5 0 0 0 1g 0.5mg 0
1 cup 1.0m
MUSHROOMS 17 0 1g 1.5g 3.2g 2.8mg
sliced g
ONION 1 med. 41 0 2g 1g 0.5g 3mg 0
PEAS 1 cup 117 0.5 7g 8g 21g 7mg 2mg
PEAS, CHICK 1 cup 12.5

728 12g 35g 38.5g 121g 48mg
mg
1/2 cup
HOT PEPPER 30 0 1g 1.5g 7g 5mg 1mg
diced
PEPPER, SWEET 1 med. 0.5m

32 0 2g 1g 7.5g 2.4mg
g
POTATO 1 med. 96 0 2g 2.5g 22g 7mg 1mg
POTATO, SWEET 1 med. 136 0.5g 4g 2g 31.5g 17mg 1mg
RADISH 1 med. 1 0 0 0 0 1mg 0
SPINACH 1 bunch 75 1 9g 9.5g 12g 268.5mg 9mg
1 cup, 0.5m
SQUASH, SUMMER 22 0 2 1.5g 5g 2.5mg
sliced g
1 cup, 0.5m
SQUASH, WINTER 43 0 1.5g 1.5g 10g 4.5mg
cubed g
1 cup, 0.5m
SQUASH, ZUCCHINI 15 0 1.5g 1.5g 3.5g 3.5mg
sliced g
TOMATO 1 med. 0.5m

26 0.5g 1.5g 1g 5.5g 11mg
g
Meal Planning:
If donning the chef’s cap is making you feel uneasy, here are some tips on meal
planning to prevent you from landing in a soup.
Opinion of family members

You spent the whole evening baking and grilling a wide platter of food for your folks
only to find them turning up their noses and heading to rummage the refrigerator.
Though likes and dislikes can be cultivated, every member in the family may not
appreciate all types of food.
• First of all, ask members of your household to suggest some dishes, which
they would love to eat, as it is their opinion that matters the most.
• Keep in mind their likes and dislikes and allergies to certain types of food.
• If you have already prepared a menu, ask them for some suggestions on the
menu and make the relevant changes.
• In case they do not agree with certain dishes on the menu, welcome all
suggestions on the possible varieties that could be adopted.
252
• Well, do keep in mind the likes and dislikes of children, as they are the one’s
who are fussy about food!
• Ask the kids what they would love to have for the whole week and always
keep a substitute dish so that you are prepared in advance in case they throw
a fit about a certain dish.
• If there are certain restrictions to be followed due to religious or health
considerations, choose food items that can be easily substituted instead of
having to cook separately for each member.
Keep in mind health related issues

The first pre-requisite of a good meal plan is its ability to meet the nutritional needs
of the entire family. You may have succeeded in appeasing every taste bud but the
health issues too need a
thought.
• Since no single food will
meet the entire nutrient
requirement, decide on
the type of meals to be
had for the entire week.
Make a plan about the
inclusion of vegetarian
and non-vegetarian
foods. A vegetarian meal
can also be balanced,
affordable and at the
same time provide good
variety.
• In the variety of meals
that you have planned
see to it that foods from
each food group are
included in some form.
• If fussy eaters pose a problem, changing the method of preparation, a lovely
presentation of the dish with interesting accompaniments can bring them
back for second helpings.
• If you are having more than one dish which has a high fat content then try
and compensate with a low fat dish. This way you can be sure that your
family will have healthy food.
• Poultry or fish which is protein rich can be had thrice a week, meats can be
had twice a week as it has a high level of fat and vegetables, especially leafy,
can be had throughout the week as they are rich in vitamins and minerals.
•
Planning the meal
• Plan a perfect and simple menu
with alternatives for the week,
which is less time consuming.
• Make use of convenience
gadgets (labour saving devices)
since valuable time can be saved.
• Make the best use of all the
ingredients so that you do not
land up wasting food. For
example, if you need just
chicken flesh for a particular
recipe, then you can use as much
253
flesh you want and then use the bones to prepare chicken stock which can be
used for soups. Some dry chicken dishes can be made with the remaining
chicken pieces.
• To add variety to the menu use different methods of cooking such as
broiling, grilling, baking. A chicken stew would be lapped up as easily as
roasted chicken.
• Keep a note on the ingredients that are made use of. This will help in writing
the grocery list as well as budget.
• Try and use ingredients, which can be used on a regular basis and cooked in
a different style for e.g. dals go well with rice or chapattis and can be
prepared very often but if prepared in a different way, your menu will look
appetizing with each passing day.
• Keep in mind that you do not waste even a single item from your grocery list,
as it is a budgeted one, for e.g. If you have had bread for breakfast on
Monday and there is some remaining the next day, you can use it by either
making a bread upma or bread toast topped with butter, which tastes
wonderful!
• Make use of leftovers from previous day’s meals and turn them into a dish by
itself for the next day. Ingenious presentation can help make even a simple
dish look great and be a sure winner at the dining table.
A matter of money
If a trip to the market place sees you buying more than you intended, or the food on
display was too good to resist, then a budget planning is what you essentially
require. A good meal plan would be incomplete without a thought to cost cutting
methods.
• It is good to
have a price
list made to be
able to
compare the
cost of similar
foods. This
way you can
ensure the
best buy
within your
budget.
• Keep a
particular
amount fixed
every week for
your shopping
so that you do
not cross your
budget while
you are at the market.
• A grocery list will help you buy the essential food items. This way one would
not land up buying excess foodstuff.
• Stay away from places that promise fancy gifts and offers on purchase of
large amounts of food items, which you are sure is in excess of your
requirements.
• Do not cook in very large quantities to minimize wastage. Also, you would be
spared of getting bored eating the same thing frequently.
• Go for seasonal fruits and vegetables since they are cheaper and fresh.
254
Now that the "eat-only-bacon-and-eggs-and-steak" fad has faded, we're all paying increased attention
to the benefits of fruits and vegetables. "Five a day" has become the mantra of this crusade, and the
question is: how does a nation accustomed to viewing catsup on French fries and a lettuce leaf on a
double-hamburger-with-cheese acquire this healthy habit?
One way is to focus on just how much better your body will feel when you follow the "five a day"
fruits and veggies routine. "Fruits and vegetables are rich in vitamins and minerals and nutrients that
are important for better cardiovascular and general health," explains cardiologist Dr. Arthur Agatston,
author of The South Beach Diet and The South Beach Diet Quick & Easy Cookbook. "They can help
prevent some types of cancer and other chronic diseases."
His recommendations for whole fruits include "blueberries, raspberries, apples, cherries, grapefruit,
peaches, apricots, oranges and pears." When it comes to vegetables, Dr. Agatston favors "vegetables
like spinach, broccoli, asparagus, green beans, peppers of all colors, mushrooms and zucchini," which
"provide the body with the right carbohydrates, lots of fiber and are high in antioxidants."
Are you still wondering about the significance of the "five a day" recommendation for fruits and
vegetables?
A Malnourished Nation
"We know people don't consume enough fruits and vegetables, so this is definitely going in the right
direction," Dr. Agatston says. Ironically, our fast-food, high-calorie diet has turned us into a
"malnourished nation. Ideally, if people would consume more fruits and vegetables with each meal, we
would be a much healthier nation and the obesity epidemic would not be what it is today. Eating more
of the right carbohydrates would satisfy hunger and stop the cravings that many people have from
eating the wrong foods."
255
Be sure to include different fruits and vegetables in your menu rather than limiting yourself to the
traditional iceberg lettuce and apples.
"A greater variety provides more of the necessary nutrients your body needs," notes the cardiologist.
It doesn't require enormous servings of produce to add up to five a day: one serving of fruit equals "one
small apple or grapefruit," or one-half to one cup, depending on the fruit. A half-cup of vegetables
equals a serving, according to Dr. Agatston. In particular, he recommends focusing on fruits that are
"rich in antioxidants," such as raspberries and blueberries. In the vegetable category, be color
conscious: "dark green, red, orange and leafy vegetables are most nutritious."
By Joanne Eglash (CHEFS.COM)
By Joanne Eglash
Every New Year's Eve, across the nation, resolutions are made that typically involve some sort of
"get healthy" vow. Want to make 2006 the year that you improve your eating habits? If you're
thinking that a "yes" requires some sort of drastic diet, we've got good news for you: just changing
your cooking techniques can make a dramatic difference in your health - and waist line!
Steam Power
One tool that can enhance the flavor of food without adding fat is a vegetable steamer. This simple,
inexpensive device helps to lock in the flavor of fresh vegetables by placing them above the boiling
water in a pan. The result: flavorful veggies without that unpleasant "soggy" sensation.
Here's an example:
• Try boiling sliced zucchini in a pan until it's soft. Now taste it. Pretty bland, isn't it? Makes
you long to whip up some fattening cheese sauce to pour over it.
• Now use your vegetable steamer to prepare the zucchini. First, bring water to a boil, and
make sure that the pan has enough water so that the water line is just below the steamer.
Arrange your sliced zucchini in the steamer, then cover the pan. Steam until the zucchini is
tender, but not soggy. Taste it: you'll be amazed at how much more flavorful it is! To enhance
the flavor the low-calorie, high-health way, sprinkle some balsamic vinegar over it, and top
256
with a sprinkling of thyme and garlic powder.
Fear of Frying
Another healthy resolution to make in your kitchen for 2006: "Avoid frying, and use oil sparingly,"
suggests New York-based Joy Bauer, a leading nutrition authority who counsels both adults and
children on such concerns as weight management, diabetes, and sports nutrition. Joy is the author of
several best selling books, including The Complete Idiot's Guide to Total Nutrition (Alpha Books)
and Cooking with Joy (St. Martin's Press, 2004).
"When you do use oil for purposes such as sauting, baking, roasting, stir-frying and salad dressing
preparation, alternate between the two heart healthy fats; olive oil (monounsaturated fat) and canola
oil (offers omega 3s and monounsaturated fats!)," the nutritionist adds.
If you can't resist an occasional foray into the world of fried food, Joy suggests making use of
"aerated olive/canola oil sprays, the perfect solution for your frying pan. You can also use 1
tablespoon of real olive oil or canola oil." Alternatively, try "soft tub, trans free margarine spread on
the pan."
In general, however, the healthiest cooking techniques are methods that use "minimal amounts of
water." By using such techniques, you retain "water-soluble nutrients, specifically in vegetables," Joy
explains. For that reason, her favored cooking techniques include "steaming, microwaving, baking,
roasting, poaching and grilling."
Nutrition for Everyone: Healthy Weight: How to Use Fruits and

Vegetables to Help Manage Your Weight
257
Fruits and vegetables are part of a well-balanced and healthy eating
plan. There are many different ways to lose or maintain a healthy
weight. Using more fruits and vegetables along with whole grains and
lean meats, nuts, and beans is a safe and healthy one. Helping control
your weight is not the only benefit of eating more fruits and
vegetables. Diets rich in fruits and vegetables may reduce the risk of
some types of cancer and other chronic diseases. Fruits and
vegetables also provide essential vitamins and minerals, fiber, and
other substances that are important for good health.
To lose weight, you must eat fewer calories than your body uses.
This doesn’t necessarily mean that you have to eat less food. You can
create lower-calorie versions of some of your favorite dishes by
substituting low-calorie fruits and vegetables in place of higher-calorie
ingredients. The water and fiber in fruits and vegetables will add
volume to your dishes, so you can eat the same amount of food with
fewer calories. Most fruits and vegetables are naturally low in
fat and calories and are filling.
Here are some simple ways to cut calories and eat fruits
and vegetables throughout your day:
Breakfast: Start the Day Right
• Substitute some spinach, onions, or mushrooms for

one of the eggs or half of the cheese in your morning
omelet. The vegetables will add volume.
and flavor to the dish with fewer calories than the egg
or cheese.
• Cut back on the amount of cereal in your bowl to make
room for some cut-up bananas, peaches, or
strawberries. You can still eat a full bowl, but with fewer calories.
Lighten Up Your Lunch
• Substitute vegetables such as lettuce, tomatoes, cucumbers, or onions for 2 ounces of the
cheese and 2 ounces of the meat in your sandwich, wrap, or burrito. The new version will fill
you up with fewer calories than the original.
• Add a cup of chopped vegetables, such as broccoli, carrots, beans, or red peppers, in place of
2 ounces of the meat or 1 cup of noodles in your favorite broth-based soup. The vegetables will
help fill you up, so you won’t miss those extra calories.
Dinner
• Add in 1 cup of chopped vegetables such as broccoli, tomatoes, squash, onions, or peppers,
while removing 1 cup of the rice or pasta in your favorite dish. The dish with the vegetables will
be just as satisfying but have fewer calories than the same amount of the original version.
• Take a good look at your dinner plate. Vegetables, fruit, and whole grains should take up the
largest portion of your plate. If they do not, replace some of the meat, cheese, white pasta, or
rice with legumes, steamed broccoli, asparagus, greens, or another favorite vegetable. This will
reduce the total calories in your meal without reducing the amount of food you eat. BUT
remember to use a normal- or small-size plate — not a platter. The total number of calories that
you eat counts, even if a good proportion of them come from fruits and vegetables.
258
Smart Snacks
• Most healthy eating plans allow for one or two small snacks a day. Choosing most fruits and
vegetables will allow you to eat a snack with only 100 calories.
About 100 Calories or Less
• a medium-size apple (72 calories)

• a medium-size banana (105 calories)
• 1 cup steamed green beans (44 calories)
• 1 cup blueberries (83 calories)
• 1 cup grapes (100 calories)
• 1 cup carrots (45 calories), broccoli (30 calories), or bell peppers (30
calories) with 2 tbsp. hummus (46 calories)
The fruits and vegetables in the box above all have about 100 or fewer calories.
Instead of a high-calorie snack from a vending machine, bring some cut-up vegetables or fruit from
home. One snack-sized bag of corn chips (1 ounce) has the same number of calories as a small apple,
1 cup of whole strawberries, AND 1 cup of carrots with 1/4 cup of low-calorie dip. Substitute one or two
of these options for the chips, and you will have a satisfying snack with fewer calories.
Remember: Substitution is the key. It’s true

that fruits and vegetables are lower in calories than many
other foods, but they do contain some calories. If you start eating fruits and vegetables in addition to
what you usually eat, you are adding calories and may gain weight. The key is substitution. Eat fruits
and vegetables instead of some other higher-calorie food.
259
More Tips for Making Fruits and Vegetables Part of Your Weight Management Plan
Eat fruits and vegetables the way nature provided—or with fat-free or low-fat cooking
techniques.
Try steaming your vegetables, using low-calorie or low-fat dressings, and using herbs and spices to
add flavor. Some cooking techniques, such as breading
and frying, or using high-fat dressings or sauces will greatly increase the calories and fat in the dish.
And eat your fruit raw to enjoy its natural sweetness.
Canned or frozen fruits and vegetables are good options when fresh produce is not available.
However, be careful to choose those without added sugar, syrup, cream sauces, or other ingredients
that will add calories.
Choose whole fruit over fruit drinks and juices. Fruit juices have lost fiber from the fruit.
It is better to eat the whole fruit because it contains the added fiber that helps you feel full. One 6-ounce
serving of orange juice has 85 calories, compared to just 65 calories in a medium orange.
Whole fruit gives you a bigger size snack than the same fruit dried—for the same number of
calories.
A small box of raisins (1/4 cup) is about 100 calories. For the same number of calories, you can eat 1
cup of grapes.
260
µ
To the Manners Born
The word Manners is defined in dictionary as social conduct as per the rules prevalent
in the society that one lives in. And if one aspires to attain any degree of social
standing it is absolutely necessary to conform to these rules. There are Manners set
for every aspect of social existence among which Table Manners play an
important part in making a favourable impression. They are visible signals of
our behaviour and upbringing and therefore essential to professional as well
as personal success.
How to Behave at the Dining Table

( more western though- nice to learn )
1.
Posture: Sit up straight at the table, never lean backward, nor forward and
also never let the elbows touch the table. This makes a good impression.
When you are not eating, keep your hands on your lap or rest on the table.
2.
261
"Please" and "Thank you" are basic manners at the table: Say "Please"
when asking people to pass you something and "Thank you" when you
receive something.
3.
The best way to use a napkin: The napkin should be placed on the lap to
catch crumbs or drips while eating food and should be kept back on the table
neatly, after the meal is finished.
4.
Food is passed at a family meal by the head of the family or the

host/hostess: It is often passed in a counterclockwise movement around the
table.
5.
Wait for others to start eating. In many homes they say a prayer first.
6.
It is best to order foods that can be eaten with a knife and a fork. Finger
foods can be messy and are best left for informal dining.
7.
The only way to eat is slowly and quietly. Chew small bites of food and
swallow with the mouth closed.
8.
Smoking should not be done while dining out.

9.
One should avoid touching nose, teeth and combing hair while dinning.
10.
The table and tablecloth should be kept clean. Do not put bones or any
other morsels on the table.
11.
Avoid spitting anything out. If there is something in the mouth, which

can't be swallowed, quietly put it in a paper napkin and then continue. (e.g.
bones, seeds, etc.)
12.
End the meal properly. When a person has finished eating, the fork and
the knife are placed diagonally crossed across the plate, this is the best way
to inform the server that you have finished eating.
13.
When you have finished eating, express appreciation for the meal. You
can perhaps say "What a delicious meal! Thank you so much." And then wait
for all to be finished before leaving the table.
Some Important Table Manners
To handle some of the unfortunate and embarrassing moments while eating

food, following are some tips:
262
1.
If some beverage or food is spilled on some guest while eating: The best
way is to handle the situation with a calm and quiet frame of mind. Apologise
first and then using the cloth napkin and water wipe it gently or else gently
guide the guest to the wash room.
2.
When a bug appears: If a bug or anything of that sort appears in your

salad etc. quietly send it back but do not point it out because it might ruin
the entire dinner for the rest of the people.
3.
To remove a distasteful food item from the mouth: The food should be
removed in the napkin discreetly and the food morsel should be kept out of
view from others.
4.
If a piece of silverware falls onto the floor: It should be picked up if one

can reach it and the server should be told to replenish it with a clean one.
5.
Some food items can be eaten with fingers: Some food tastes better when
eaten with fingers. So you can eat with your fingers provided you use just the
first two segments of the thumb, the index and middle fingers to pop the
food into the mouth. Avoid licking fingers after finishing the food. Food
should be always eaten with right hand.
Etiquette
USING YOUR NAPKIN
Formal occasions call for greater attention to table manners and etiquette.
The correct use of napkins in such affairs cannot be over emphasized. Using
a napkin is an art where one can use it to dab the lips but ensure that it does
not get dirty in the process! A napkin at the table is used to clear the smear
from the lips from being transferred onto the rim of the glass.
*
The napkin is placed on one's lap as soon as one is seated. Formal
dinners require the napkin to be picked up only after the hostess unfolds
hers and places it on her lap. One should desist from the funny habit of
tucking the napkin in the shirt or one's belt.
*
If the napkin falls on the floor during a very formal event, do not bend
down to retrieve it. You should be able to signal a member of the serving
staff that you need a fresh one.
*
After the meal is over, the napkin has to be refolded and placed on the
left side on the bread plate. It must not be left on the chair. There is a
superstition that originated in Europe regarding napkins, which says that a
diner who leaves the napkin on his chair will never sit at that table again! But
besides such beliefs, it would help to squash the idea that one is trying to
hide a dirty napkin or worse still - run away with the table linen!
263
*
Once the host or the hostess places the napkin on the table, it means the
meal is over and the guests who are also through with the meal can follow
suit.
Table Setting : Buffet Set Up and Services
A buffet meal is the most convenient way to serve a group of people at

informal gatherings. It is usually set up on a large dining table on which food
is laid out in a particular order to make it more navigable and attractive. It
should be bright, inviting and in sufficient quantities with the marvelous
aromas wafting across. All buffets whether they are cozy, noisy or
sophisticated should contain an element of joy and merriment.
In this type of setups, the plates should be stacked at the end of the table
from where the service is going to begin. The entire cutlery, along with other
crockery, should be placed next to the plates. The food placed on the buffet
table should follow the order of the courses of the menu (salads, soup, main
courses, breads, accompaniments, etc). Desserts can either be kept on the
same buffet table or on a separate dessert section, where a variety of
desserts can be displayed.
The term 'Buffet' service means self-service so the guests normally serve
themselves, but if the host wants to give a personalized service to his guests,
he can serve them. At the buffet table if the service of any dish is difficult for
the guests to manage while holding the plate, an appropriate server should
be arranged to serve that particular dish.
Plated Service and Set Up
In this type of service, the dishes should be pre-plated in the kitchen and
placed at individual covers as soon as the guests are seated. The food should
be served in order of the courses of the menu - soup being the first and
dessert being the last. If desired, additional food may be placed in the center
of the table or on an extra table adjacent to the dining table.
Whatever the type of food service, the most important accompaniment should
be gracious hospitality.
Table Setting : Service Procedure for a Formal Dinner
Receiving the guests, greeting and seating them is the first fundamental
of a perfect service for a formal dinner.
*
Once the guests are seated, the water glasses should be filled and if wine
is to be served, wine poured into the glasses and served at the correct
temperature. Or alternatively a welcome drink could be served, followed by
starters, if any.
*
The food should be served in order of the courses on the menu and as
264
soon as the first course is finished the plate should be cleared and replaced
by another for the next course. The food should always be served at the right
temperature.
*
Ladies should always be served first followed by the gentlemen and lastly
the host.
*
After a course of finger foods, a finger bowl (a small bowl with lukewarm
water and a lemon wedge) should be placed before each guest. The bowl
should always have an underliner (a quarter plate). If the napkin becomes too
wet or dirty, it should be replaced.
*
A guest should not be irritated with frequent questions about the food for
he is bound to reply in positive note. If he likes the food he is bound to praise
it anyway. Going overboard to tell the recipe of any dish that is singled out
for praise, unless and until asked for specifically, should be avoided.
*
The dining table is no place for serious discussions for it will spoil the
basic purpose of having somebody over for dinner/lunch. The talk should be
light like jokes etc. with no direct comments, not even on a person who is not
present. If any guest starts speaking on an unpleasant topic, you should try
and divert the topic to something more acceptable.
*
Coffee, liqueurs, brandy etc. after the meal need not be served at the
dining table, they can be taken elsewhere too.
Table Setting : Buffet Set Up and Services
A buffet meal is the most convenient way to serve a group of people at

informal gatherings. It is usually set up on a large dining table on which food
is laid out in a particular order to make it more navigable and attractive. It
should be bright, inviting and in sufficient quantities with the marvelous
aromas wafting across. All buffets whether they are cozy, noisy or
sophisticated should contain an element of joy and merriment.
In this type of setups, the plates should be stacked at the end of the table
from where the service is going to begin. The entire cutlery, along with other
crockery, should be placed next to the plates. The food placed on the buffet
table should follow the order of the courses of the menu (salads, soup, main
courses, breads, accompaniments, etc). Desserts can either be kept on the
same buffet table or on a separate dessert section, where a variety of
desserts can be displayed.
The term 'Buffet' service means self-service so the guests normally serve
themselves, but if the host wants to give a personalized service to his guests,
he can serve them. At the buffet table if the service of any dish is difficult for
the guests to manage while holding the plate, an appropriate server should
be arranged to serve that particular dish.
Plated Service and Set Up
In this type of service, the dishes should be pre-plated in the kitchen and
265
placed at individual covers as soon as the guests are seated. The food should
be served in order of the courses of the menu - soup being the first and
dessert being the last. If desired, additional food may be placed in the center
of the table or on an extra table adjacent to the dining table.
Whatever the type of food service, the most important accompaniment should
be gracious hospitality.
Jacob!, Jacob !! A Child's Guide To Avoiding

Abysmal Table Manners
By Mary C. Egan
Jacob, Jacob, full of plans,

Come inside and wash your hands.
Jacob, Jacob, shy and sweet,
Please sit down; it's time to eat.
Jacob, Jacob, good old chap,

Place your napkin in your lap.
Jacob, Jacob, do not eat,
'Till your hostess takes her seat.
Jacob, Jacob, strong and able,
266
Keep your elbows off the table.
Jacob, Jacob, full of grace,
Kindly do not stuff your face.
Jacob, Jacob, fast and deft,

Pass the food from right to left.
Jacob, Jacob, sitting still,
Let's try not to have a spill.
Jacob, Jacob, looking great,

Don't forget to clear your plate.
Jacob, Jacob, quite bemused,
Yes, my dear, you are excused.
Ever wonder what foods the Vikings ate when they

set off to explore the new world? How Thomas
Jefferson made his ice cream? What the pioneers
cooked along the Oregon Trail? Who invented the
potato chip...and why? Welcome to the Food
Timeline.
Food history is full of fascinating lore and

contradictory facts. Historians will tell you it is not
possible to express this topic in exact timeline format.
They are quite right. Everything we eat is the product
of culinary evolution. On the other hand? It is possible
to place both foods and recipes on a timeline based on
print evidence and historic context. About culinary
research.
_______________________________
_______________________________
_______________________________
__
267
water & ice----------------
salt I & II----------------
shellfish & fish----------------
eggs & insects ----------------
rice I, II & III----------------
emmer grain--17,000BC---
einkorn grain--16,000BC---
almonds--10,000BC--- ---10,000BC---Agriculture begins I & II
sheep ---9,000BC---
apples & lentils---8,000BC--- --10,000BC--- bread & beer
pork ---7,000BC--- --10,000BC---soup
beans: old world & new---
7,000BC---
walnuts old & new---7,000BC---
pistachios---7,000BC---
cattle domestication---6,500BC-
--
wine---6000BC---
maize & spelt ---6000BC---

dates & broccoli---6000BC---
honey---5500BC---
chickpeas & lettuce ---5500BC--
-
olives & olive oil---5000BC---
cucumbers & squash I & II---
5000BC---
chilies, avocados & taro---
5000BC--- ---4000BC---yeast breads: pitta & focaccia
potatoes I & II---5000BC---
milk, yogurt---5000BC---
grapes---4000BC---
citron & citrus fruits---4000BC---
watermelons---4000BC---
popcorn---3600BC---
chicken domestication---
3200BC---
butter & palm oil---3000BC---
barley, peas & carrots---
3000BC--- ---2300BC---Ancient Egypt
onions & garlic---3000BC---
spices I, II & III---3000BC---
figs---2900BC---
soybeans I & II---2838BC---
tea---2737BC---
rhubarb---2700BC--- ---1700BC---Mesopotamia banquets & recipes
muskmelon---2400BC---
peach palm---2300BC---
pasta & noodles---2000BC---
radishes ---2000BC---
purslane I & II---2000BC---
marshmallows & liquorice --- ---1000BC---Jerusalem, Labeneh
2000BC---
carob ---2000BC---
peanuts I & II ---1500BC---
chocolate---1500BC---
horseradish---1500BC---
268
raisins---1490BC---
sugar---1200BC---
pickles & peaches---1000BC---
oats---1000BC---
tomatoes & tomatillos---900BC--
-
celery---850BC---
cinnamon---700BC--- ---1st Century---Ancient Rome I, II, III & IV
cabbage---600BC--- ---1st Century---fried chicken & foie gras
sausages & artichokes--- ---1st Century---Italian wedding soup
500BC--- ---1st Century---rice pudding
pastries & appetizers---5th ---1st Century---flan & cheesecake
century BC--- ---1st Century---The Haggis
vinegar---5th century BC--- ---70---challah bread
garden cress---400BC--- ---3rd Century---Roman Britain's cuisine & recipes
beets & bananas---4th Century ---3rd Century---De Re Culinaria & De Opsoniis et
BC--- Condimentis, Apicius
turkeys & asparagus---200BC--- ---4th Century---Jerusalem, White kidney bean salad
quinces---65BC--- ---5th-9th century---Anglo-Saxon foods
Devon cattle---55BC--- ---7th century---Jerusalem, Coriander & pine nut salad
chestnuts---1st Century--- ---7th century---kimchi
lobster, crab & shrimp---1st ---8th century---Ancient Maya
Century--- French toast---1st ---8th-12th century---Crusader cuisine in Jerusalem
Century--- ---8th-12th century---Viking era food I, II, III & IV
omlettes---1st Century--- ---9th century---halva
strawberries---1st Century--- ---10th-15th century---Medieval food
raspberries---1st Century--- ---10th century---Peking duck
capers, turnips & kale---1st ---13th Century---ravioli & lasagne
Century--- ---13th Century---pancakes & waffles
ice cream---62--- ---13th century---Viandier de Taillevent
---13th century---couscous
sushi---2nd Century--- ---14th century---guacamole & kolache
lemons---3rd Century--- ---14th century---Humble pie history & recipe
tofu---220--- ---14th century---Le Menagier de Paris
pretzels---5th Century--- ---1303---pie
eggplant---6th Century--- ---1381---apple pie & ---1382---crumpets
Spinach I & II---7th Century--- ---1386---Chaucerian Cookery, feasts!
---1390--- The Forme of Cury
coffee---9th Century--- ---1390---applesauce
cod---9th century--- ---1393---Pipefarces (fried cheese sticks)
loquats---10th century--- ---15th century---marzipan in England
baklava & filo---11th century--- ---15th century--- borshch
corned beef & lychees---11th ---15th century, Netherlands Wel Ende Edelike Spijse
century--- ---1492---Christopher Columbus old world cuisine
breadfruit & okra---12th century- ---16th century---salsa
-- ---16th century---quiche
---16th century---puff paste
---1514---Een Notabel Boecxken Van Cokeryen, in Dutch
hamburgers---13th century--- ---1520---Libre...de coch, Robert de Nola (en Espanol) &
English
---1545---A Proper newe Booke of Cokerye
kiwis & Mexican limes---14th
century---
kebabs---14th century---
gingerbread & Lebkuchen--- ---1588---English pastry, from The Good Huswifes
1395--- Handmaid for Cookerie in her Kitchen
coconuts---15th century--- ---1590---Shakepeare's food
---1593---Cocboeck, Carolus Battus (in Dutch)
pork & beans---1475--- ---1596---English trifle
hot dogs---1487--- ---1597---potato salad
269
pineapples I & II---1493--- ---17th Century--- corn bread, hoe cakes, spoonbread &
Cows in America I, II & III--- hominy
1493--- ---17th Century---chess pie & shortbread
marmelade I & II ---1495--- ---17th Century---authentic recipes, transcribed
teriyaki chicken---16th century-- ---17th Century---French onion soup & salad
- ---1604---Raspberry jelly & modern version
pecans & Cornish pastys-16th ---1605---Guy Fawkes' menus I & II
century--- ---1607---Jamestown settlers ate pottage (p. 20)
papayas & cashews-16th ---1615---Rice pudding, Gervase Markham's English
century--- Huswife
turkeys in Europe---16th ---1615---A New booke of cookerie
century--- ---1616---Koge-Bog (first printed Nordic cookbook)
tempura in Japan---16th ---1621---Pilgrim Thanksgiving
century--- ---1651---Le Cuisinier Francois, La Varenne (en
Texas Longhorns---16th Francias)
century--- ---1653---pumpkin pie & lemonade
sweet potatoes in Europe--- ---1661---Les Delices de la Campagne, Nicolas de
1517--- Bonnefons
vanilla in Europe---1529--- ---1669---De Verstandige Kock, in Dutch
---1672---A Queen-Like Closet, Hannah Wooley
tomatoes in Europe---1544--- ---1675---Gervase Markham's English House-Wife
---1683---De Verstandige Kock, colonial Dutch recipes
Camembert cheese---1554--- ---1685---Robert Mays' Accomplisht Cook
---1686---croissants
Brussels sprouts & kohlrabi--- ---1691---lemon meringue pie
1587--- ---1691---Bill of Fare of Seventy-Five Noble Dishes of
pot luck---1592--- Excellent Food, Thomas Tryon
doughnuts in America---17th ---18th century America---Colonial & Early American fare
Century--- ---18th century America---crab cakes
pralines & coffee cake---17th ---18th century Canada---French Canadian fare, Fortress
Century--- of Louisbourg
cream puffs & eclairs---17th ---18th century---English muffins & chowder
Century--- ---18th century---sticky buns (aka cinnamon buns)
maple syrup I & II---17th
Century--- ---1717---Massialot's Le Nouveau Cuisiner Royale et
modern ice cream---17th Bourgoise I & II
Century--- ---1720---Receipts of Pastry and Cookery for the Use of
Jerusalem artichokes---1605--- his Scholars, Ed. Kidder
bagels---1610--- ---1727---Hasty pudding, The Compleat Housewife E.
coffee in Europe---1615--- Smith
---1740---pound cake & cupcakes
rum---1650---
Kosher food in the U.S.---1654-- ---1747---Yorkshire pudding & sweet potato pie
- ---1747--- Salmagundi, Hannah Glasse
cowpeas in America---1675--- ---1750---Francois Marin's Les Dons de Comus I, II & III
cranberries in New Jersey--- ---1754---Colonial Williamsburg food
1680---
---1756---Welsh rabbit
rice in South Carolina---1690--- ---1758---Nuevo Arte de Cocina, Juan Altimiras
French fries I & II---18th

Century--- ---1764---English Houswifery, Elizabeth Moxon
muffins & crackers-18th ---1765---apple butter
Century-- ---1769---ice cream & beef a la mode , Experienced
root beer & tapioca ---18th English Housekeeper
Century--- ---1769---Eccles cakes
Montelimar nougat---1701--- ---1770---Colonial wedding cakes
casseroles---1708--- ---1771--- Election Cake
Stilton cheese---1722--- ---1771---Colonial Day Menu, Turkey Run VA
caramel---1725--- ---1775---Dried apples from Paul Revere's kitchen
270
---1775---Hannah Davis' Baked apple crunch
Hereford cows---1742--- ---1777---Firecakes & pepper pot from Valley Forge
---1780s---Martha Washington's Great Cake
sugar beets---1747--- ---1780s---Thomas Jefferson's ice cream (manuscript) &
grapefruit---1750--- muffins
Swedish meatballs---1754--- ---1780s---Martha Jefferson's cream cheese
Newtown Pippin apples---1755-- ---1782---souffle
- ---1785---Kokebok, from Norway
mayonnaise---1756--- ---1786---deviled eggs
Tartar sauce---1756--- ---1787---toad-in-a-hole
figs in California---1759--- ---1790s---Atole & pozole, California missions
sandwiches---1762--- ---1796---pompkin pudding, from Amelia Simmon's
oysters in America---1763--- American Cookery
Baker's chocolate---1764--- ---1796---Charlotte & Charlotte Russe
Bartlett pears---1765--- ---1796---Jumbles, Fort York Ontario
soda water---1767--- ---1798---Voyageurs ate pemmican
---1798---American Cookery, Amelia Simmons
grapes in California---1769--- ---1798---turnovers
---19th Century---Frontier foods from Missouri
Jersey cows---1771--- ---19th Century---New England seafood from New
New Zealand spinach---1771--- Bedford, MA
---19th Century--Chile con carne
---19th Century--wedding cake & shepherd's pie
---19th Century--Napoleons & Linzertortes
---19th Century--ammonia cookies & Cape Breton pork
pies
tomatoes in America---1781--- ---1800---Regency English recipes [Jane Austen]
lollipops---1784--- ---1800---Napoleon's Chicken Marengo
---1803---Frugal Housewife, Susannah Carter
---1805---Charbonneau's "white pudding" recipe
---1807---A New System of Domestic Cookery, Mrs.
Rundell
---1808---Lucy Emerson's New England Cookery
---1810---Kentucky Burgoo
---1817---Remoulade, Le Cuisinier Royal (en Francais)
---1818---Mulaga-tawny soup, Dr. William Kitchener
---1821---Tomata catsup & orange marmelade, Frederick
Accum's Culinary Chemistry
---1824---gazpacho in America
---1826---Jean Anthelme Brillat-Savarin's Physiologie du
Gout
---1828---Dr. Creed Haskins' Brunswick stew
---1828--- Vermont common crackers
---1828---Apees (aka A.P.'s)
---1830---Frugal Housewife, Lydia Maria Child
---1830---Washington Cake, Old Sturbridge Village
Mandarin oranges/Europe--- ---1830---Reform Club chef Alex Soyer's Dessert gelatin
1805--- ---1830---Mrs. Isaac Cocks' Long Island corn bread
Bosc Pears---1807--- ---1830---Cornmeal mush, early Texas cuisine
ice cream cones---1807--- ---1831--- The Cook Not Mad, Watertown NY
McIntosh apples---1811--- ---1832---Seventy-five Receipts for Pastry, Cakes and
taffy, toffee & butterscotch--- Sweetmeats, Eliza Leslie
1817--- ---1832---The Cook's Own Book, N.K.M. Lee
---1836---Wedding menu, from America's heartland
lady fingers---1820--- ---1838---The Virginia Housewife, Mary Randolph
chicken-fried steak---1824--- ---1839---The Good Housekeeper, Sarah Josepha Hale
A1 Steak Sauce---1824--- ---1840---La Cuisiniere Canadienne (en Francais)
fondue---1826--- ---1840---Directions for Cookery, Eliza Leslie
Macadamia nuts---1828--- ---1840---Oregon Trail pioneer foods
---1840s---Sam Houston's recipes
271
soft drinks in America---1830--- ---1840s--Irish soda bread
bouillabaisse---1830s-- ---1843---Washington cake, Old Sturbridge Village
Hopping John---1830s-- Cookbook
---1844---Cornish pastys in UP I & II
---1845---roly-poly pudding
---1846---Jewish Manual, Judith Montefiore
---1847---Utah bound!
Worcestershire Sauce---1835--- ---1847---peanut brittle
Michigan mint---1835--- ---1848--- Skilful Housewife's Guide, Montreal
Idaho potatoes---1837--- ---1849---Eliza cookees, Mrs. Hubbell
Key limes---1839--- ---1849---California sourdough bread & Hangtown fry
---1850s--Western sandwiches
---1850s--Eliza Leslie's Strawberry shortcake
Poland Spring water---1845--- ---1851---Great Western Cook Book, Anna Collins
Chinese food in America--- ---1853---Maryland beaten biscuits
1847--- ---1855---Boston cream pie
Necco Wafers---1847--- ---1857---Hanna Winsnes' cookbook (in Norwegian)
Trenton crackers---1848--- ---1857---Country captain chicken
Concord grapes---1849--- ---1859---cobbler
berries in Oregon---1850--- ---1860---Cakes & plum puddings, Godey's Lady's Book
modern marshmallows --1850--- ---1860s---Baked Alaska & ice tea
cherries in Michigan---1852--- ---1861---Charles Elme Francatelli's Baked Goose
potato chips---1853--- ---1861---Mrs. Beeton's Book of Household Management
condensed milk---1856--- ---1861---Beef Stroganoff
Peek Freans---1857--- ---1861-1865---hardtack
Rumford Baking Powder--- ---1863---Confederate Receipt Book, Richmond VA
1859--- ---1863---fruit salad
fish & chips---1860--- ---1864---Sanderson's Complete Confectioner &
cranberries in Wisconsin--- Complete Cook
1860--- ---1865---Mrs. Goodfellow's Cookery as it should be
---1866---The National Cookbook, Hannah Peterson
---1868---The Dominion Home Cookbook, Toronto
---1869---parfait & Chateaubriand
---1869---Wright's book of 3000 practical receipts
---1869---Pickled limes, Little Women
---1870s---Parker House rolls
breakfast cereal---1863--- ---1870---Jennie June's American Cookbook, Jane
Cunningham Croly
Conversation Hearts---1866--- ---1870---New Orlean's King cakes
Underwood Deviled Ham--- ---1870s--Neapolitan ice cream
1867--- ---1871---groom's cake & marble cake
synthetic baby food---1867--- ---1873---American cuisine, from Miss Beecher's
Tabasco sauce---1868--- Housekeeper and Healthkeeper cookbook
Fleischmann's Yeast---1868--- ---1875---Breakfast, Luncheon, and Tea, Marion Harland
Campbell's Soup---1869--- ---1875---Young Housewife's Counsellor and Friend,
margarine---1870--- Mary Ann Mason
Paragon tomatoes---1870--- ---1876---Practical Cooking and Dinner Giving,
California raisins---1870s--- Henderson
---1876---popovers
---1876---Lobster Newburg
---1877--- ambrosia
Long Island duck---1873--- ---1877---Buckeye Cookery, Estelle Woods Wilcox
---1877---Cowboy cooking
summer pudding---1875--- ---1878---Army bread from Ft. Laramie, WY
---1878---Directions Diverses, Montreal
Heinz Ketchup---1876--- ---1879---funnel cakes
---1879---Crimean Tatars ate Chee-Borek & Kobete
---1880---Miss Parloa's New Cookbook, Maria Parloa
---1880s---angel food & meatloaf
---1881---What Mrs. Fisher Knows About Old Southern
272
Wheatena---1879--- Cooking, Abby Fisher
Saccharin---1879--- ---1883---Christmas pudding
candy corn---1880s--- ---1884---Mrs. Lincoln's Boston Cook Book
passion fruit---1880s---
French dressing---1880s-- ---1885---La Cuisine Creole, Lafcadio Hearn
---1886---Woman's Suffrage Cook Book, Mrs. Hattie A.
Burr
---1886---Miss Corson's Practical American Cookery,
Juliet Corson
salt water taffy---1883--- ---1887---Cherries jubilee
Dr Pepper---1885--- ---1887---White House Cook Book, F.L. Gillette
evaporated milk---1885--- ---1889---Aunt Babette's Cook Book: Foreign and
Domestic Receipts
Coca Cola---1886--- ---1890---Corn fritters, a.k.a. corn oysters
malted milk & Georgia pecans-- ---1892---Science in the Kitchen, Ella Eaton Kellogg
-1887--- ---1893---Art of Living in Australia, Philip Muskett
Barbados cherries---1887--- ---1893---La Cuisine Francaise: French Cooking for
pizza as we know it---1895--- Every Home, Adapted to American Requirements,
peanut butter---1890--- ---1893---Favorite Dishes, Carrie V. Shuman
Fig Newtons & Knox Gelatine--- ---1894---Ranhofer's The Epicurean
1891--- ---1894---Terrapin, from Delmonico's in NYC
Cracker Jacks & Postum--- ---1894---Eggs Benedict
1893---
---1894---Recipes Tried and True, Marion Ohio
fudge & Good and Plenty--- ---1896---Waldorf salad
1893--- ---1896---Boston Cooking School Cook Book, Fannie
Hershey bars & Sen-Sen--- Merritt Farmer
1894--- ---1896---Military field bread, U.S. Manual for Army
Cooks
Salisbury steak---1895--- ---1896---Henriette Davidis' Practical Cookbook, 35th
Chop suey---1896--- German edition (in English)
Corsicana fruitcake---1896--- ---1897---Swedish-American Cookbook (Swedish and
oatmeal cookies---1896--- English)
Jell-O & tangelos---1897--- ---1897---Sweet potato croquettes, Practical Vegetarian
1000 Island dressing ---1897--- Cookery
cotton candy& Melba toast--- ---1898---New Galt Cook Book, Ontario Canada
1897--- ---1900s---cioppino
Texas sweet onions---1898--- ---1900's---Culinary Wrinkles, or how to use Armour's
extract of beef
---1900---My Pet Recipes..., St. Andrews Church,
Quebec
---1900---Pensacola Souvenier Cook Book
---1900---Banbury tarts, The Stonington Cookbook, CT
Cottolene---1900--- ---1900---Enterprising Housekeeper, Pan-American
peanut butter & jelly---1901--- Exhibition
Nabisco's Animal Crackers--- ---1901---Pan American Cookbook
1902--- ---1901---Settlement Cook Book, Mrs. Simon Kander
Karo syrup---1902--- ---1902---Devil's food cake
Horn & Hardart's Automats--- ---1902---Mrs. Rorer's New Cook Book, Sarah Tyson
1902--- Rorer
---1903---U.S. Senate Bean Soup
Mt. Clemens Flakes & Marmite-
-1902--- ---1903---Baked stuffed cucumbers, Landmarks Club
Club sandwiches---1903--- Cookbook
canned tuna---1903--- ---1904---Dr. Price's Delicious Desserts
ice cream cones: U.S. I & II--- ---1904---Cooking in Old Creole Days, Celestine Eustis
1904--- ---1904---Blue Grass Cook Book: Kentucky cookery
banana splits---1904--- ---1905--- Los Angeles Times Cook Book
---1905---Lady Baltimore cake
---1906---brownies
273
---1906---Inglenook Cook Book, Elgin IL
New York pizza ---1905--- ---1909---Good Housekeeping Woman's Home
submarine sandwiches---1905-- Cookbook, Isabel Gordon Curtis
- ---1909---Washington Woman's Cook Book (Seattle)
Kellogg's Corn Flakes---1906--- ---1909---Reform Cookery Book, Mrs. Mill
Muffoletta sandwiches---1906--- ---1909---Lamingtons
Divinity fudge---1907--- ---1910's---Jell-O: America's most famous dessert
Steak Diane---1908--- ---1910---Home Helps: A Pure Food Cook Book
---1910---Chipped beef, Manual for Army Cooks
---1911---Good Things to Eat, Rufus Estes
---1911---Kitchen Encyclopedia, Swift & Company
---1912---Chicken a la King
---1912---Mary Frances Cook Book, Jane Eayre Fryer
---1912---War Time Cooking, Lydia E. Pinkham
---1913---Choice Recipes: Chocolate and Cocoa, Walter
Crisco & Junket---1911--- Baker & Co.
---1913---Dishes and Beverages of the Old South, Martha
Oreos---1912--- Williams
Mallomars---1913--- ---1913---Coq au vin
---1914---Chinese-Japanese Cook Book, Sara Bosse
Fettuccine Alfredo---1914--- ---1914---Neighborhood Cook Book, Council of Jewish
hush puppies---1915--- Women
---1914---ANZAC biscuits I II & III
---1914---Fruit recipes, Encyclopedia of Practical
Horticulture
---1914---Clarence Edwords' Celery Victor
---1915---Dainty Desserts for Dainty People, Knox
Gelatin Co.
---1915---Healthy Life Cook Book, Florence Daniel
---1915---Pan-Pacific Cookbook, Exposition fare
Moon pies---1917--- ---1915---Economical Cook Book, Ottowa
Marshmallow Fluff---1917--- ---1916---Field bread, Manual for Army Bakers
Fortune cookies---1918--- ---1917---Donuts from the Salvation Army
Chase's Cherry Mash---1918--- ---1917---Vichyssoise, Louis Diat
French dip sandwich---1918--- ---1917---55 Ways to Save Eggs & Best War Time
Recipes
Eskimo Pie & Good Humor--- ---1918---World War I recipes from the Doughboy
1920--- Cookbook
---1918---Fannie Farmer's Boston Cooking School Cook
Wonder Bread & Wheaties --- Book
1921--- ---1919---International Jewish Cook Book, Florence
Gummi Bears & Clark Bars--- Kreisler Greenbaum
1922--- ---1919---The Hotel St. Francis Cookbook, Victor Hirtzler
Vegemite---1922--- ---1919---Italian Cook Book, Maria Gentile
Girl Scout Cookies---1922--- ---1919---chocolate truffles
popsicles ---1923--- ---1920s---Popular U.S. foods & menus
frozen foods---1924--- ---1920s---egg creams
pineapple upside-down cake--- ---1920---Fleischmann's recipes
1924--- ---1920---School and Home Cooking, Carlotta C. Greer
Texas hot weiners---1924--- ---1922---Jell-O recipes
---1924---Caesar salad
Kool-Aid & Pez---1927--- ---1925---George Washington Carver's peanut recipes
Gerber's baby food---1928--- ---1925---pecan pie
It's It---1928--- ---1925---Lemon sponge cake from 800 Proved Pecan
Twizzlers & Karmelkorn---1929- Recipes
-- ---1927---Electric Refrigerator Recipes, General Electric
Po'Boy & hot Italian ---1927---s'mores
sandwiches--1929--- ---1928---Nellie Aldridge's orange recipes
Jiffy biscuit mix--1930---
274
Bisquick & Vidalia onions--- ---1930's---Popular U.S. foods & menus
1931--- ---1930s---Pavlova cake
tacos in LA ---1931--- ---1930s---Philadelphia cheese steak
Fritos---1932--- ---1930s--banana bread
Marshmallow Sandwich ---1930s--Cajun fried turkey
cookies---1932--- ---1931---souffle, Joy of Cooking
Hawaiian Punch---1934--- ---1933---Ruth Wakefield's Toll House cookies
Gravy Master & sloppy joes--- ---1933---peanut butter cookies
1935--- ---1936---Dr. George Washington Carver's 115 tomato
Kashering of Coca Cola---1935- recipes
-- ---1937---Dr. Carver's sweet potato recipes
Dagwood sandwich---1936--- ---1937---Reuben sandwiches
SPAM & Krispy Kreme---1937--- ---1937---Old Dutch Recipes from the ladies of Pella,
Kraft macaroni & cheese--- Iowa
1937--- ---1937---Cobb salad, from the Brown Derby
---1939---Colonel Sanders' secret recipe
---1940's---Popular U.S. foods & menus
---1940---British rock cake & syrup biscuits
canned soda---1938--- ---1940---Recipes, Britain's Ministry of Food
chicken & waffles---1938--- ---1941---Lord Woolton Pie & sugarless sponge cake
Spiedies---1939--- ---1941---Rice Krispies treats & Monte Cristo sandwiches
York Peppermint Patties--- ---1941---carpetbag steak
1940--- ---1942---WWII, spice cake
M & Ms & Cheerios ---1941--- ---1942---MFK Fisher's Tomato & War cakes
Corn dogs & Pronto pups--- ---1943---99 ways to share the Meat, USDA
1942--- ---1946---city chicken
nachos---1943---
Chicago-style pizza---1943--- ---1948---Mr. Truman's recipes I, II, & III
Betty Crocker's cake mix--- ---1949---Pillsbury Bake-Off Contest Theodora Smafield's
1947--- No-Knead Water-Rising Twists
frozen french fries---1948--- ---1949---Wacky cake
seedless watermelon---1949--- ---1950's---Popular U.S. foods & menus
Jolly Ranchers---1949--- ---1950's---Mexican wedding cakes
Whoppers---1949--- ---1950's---Nesselrode pie
Loco moco---1949--- ---1951---Bananas Foster
---1953---Mrs. Eisenhower's Million Dollar Fudge

American Tex-Mex---1950s-- ---1955---Chex mix
smoothies---1950s-- ---1957---Poutine from Quebec
Maypo---1953--- ---1957---German's Sweet Chocolate cake
Jello-O instant pudding---1953-- ---1958---Navy bean soup & other U.S. Navy traditions
- ---1960's---Popular foods & menus
Marshmallow Peeps---1953--- ---1960's--Beef Wellington
TV Dinners I, II, III & IV---1953-- ---1960s---Digger bread, San Francisco
- ---1960---Green Eggs & Ham, Dr. Seuss
ranch dressing---1954--- ---1962---Minced beef, Navy-Marine Corps Recipe
Broasted chicken---1954--- Service
Oregon Marionberries---1956--- ---1963---Texas sheet cake
Tang & Beefalo---1957---
Rice-A-Roni & Diet-Rite---1958- ---1964---Hot Dutch Tuna Buns & pita bread, NYC
-- World's Fair
---1969---Creamed ground beef, Armed Forces Recipe
Service
Life cereal---1961--- ---1970's--Popular U.S. foods & menus

instant mashed potatoes--- ---1970's---California rolls
1962--- ---1970's--Tiramisu
---1975---Pasta primavera
Buffalo Wings---1964---
Gatorade & Slurpees---1965--- ---1978---hummingbird cake
275
Space Food Sticks---1968--- ---1980's--Popular U.S. foods & menus
gyros---1970s--- ---1980's--Mud pie & Dirt cake
---1980's---monkey bread
---1981---Watergate salad & cake (pistachio)
Kobe beef & wagyu---1976--- ---1983---Penne alla vodka
Yukon gold potatoes---1981---

© Lynne Olver 1999
Orangetti spaghetti squash--- 8 April 2006
1986---
Flavr Savr tomatoes---1994---

grape tomatoes---1998---
Flat Iron steak---2002---

tear-free onions---2002---
New products from Kraft---
2004---
The Food Timeline was created by Lynne Olver, reference librarian and IACP member.
Information is checked against standard reference tools for accuracy--Oxford Encyclopedia of
Food and Drink in America (Smith), The Oxford Companion to Food (Davidson), The Cambridge
World History of Food (Kiple & Ornelas), Larousse Gastronomique,
276
TOP Tips COOKING
µ
µ To reduce fat in the chicken by about 10 grams per serving, remove
the skin before marinating it.
µ
µ If you have forgotten to soak pulses like chana overnight, just put the
chana in a flask full of boiling water for an hour. They are ready for
cooking.
µ
µ To make a soft fluffy omelet heat a non-stick pan and add a little
more butter than usual. Now beat the egg and stir briskly (even while
frying) with a fork. This way more air goes in your omelet, making it
light and fluffy. Cook till done and serve hot.
µ
µ Coconut milk when kept overnight in the fridge forms a white layer on
top. This layer can be used as fat instead of oil for frying mutton or
chicken.
µ
µ Add a little oil and turmeric powder to the dal before placing it in the
cooker. It will get done in ten minutes flat.
µ
µ Adding a cupful of grated carrot or beetroot to the coconut while
making coconut burfi will give you natural colouring and nutritional
benefits.
µ
µ To refresh stale bread, sprinkle it with water, wrap it in a foil and heat
it in the oven on 200 ºC for about five to ten minutes.
µ
µ Adding a spoonful of curd to ladyfingers while cooking will ensure
that they do not stick to the vessel or turn black.
µ
µ Sprinkle a bit of salt in the frying pan before adding chicken. It will cut
down on the amount of grease splattering.
µ
µ Peel and cut potatoes and boil them in water to which a little vinegar
is added. They will be done in no time and will retain the texture as
well.
µ
µ While grinding the batter for idlis replace 1/5 quantity of rice with
pressed rice (poha). This will make the idlis fluffier.
µ
µ Place rolled puris in the fridge for ten minutes before frying them,
they will consume less oil and will be crisper.
µ
µ To make dosas more crisp, add a little fenugreek seeds to the lentil
and rice mixture while soaking.
µ
µ Rather than using food colors, use a mixture of limewater and
277
turmeric to get (almost) tandoori color.
µ
µ Always add salt to the water while boiling vegetables. This enhances
their natural flavour and diminishes the need to add salt at the table.
Kitchen Tips
µ Never beat idli batter too much because the air which has already
incorporated during fermentation is lost
µ
µ Cooking sour food (tamarind/lemon based) in non-stick ware
reduces its durability and the coating is likely to peel off sooner
µ
µ Deodorize cutting board by rubbing it with a paste of baking
soda and water.
µ
µ Spread a little hot oil in your new utensils and rub with a half
cut onion thoroughly. The utensils will not burn easily.
µ
µ Try grating a raw potato after the cheese. The potato clears
the gummy cheese out of the holes.
µ
µ Fish smell tends to linger on the pots and pans long after the
cooking. Brew some tea (for ten to fifteen minutes) in the pot/pan in
which fish has been cooked. Discard tealeaves and water. Fish smell
will disappear.
µ
µ Used milk glasses should be rinsed with cold water instead of
hot water before washing, as hot water cooks the milk and makes
them harder to clean.
µ
µ Keep a square of sandpaper in your kitchen, it will give you a
better grip on those hard to open jars.
µ
µ When making green banana wafers use a potato peeler to
produce the thinnest slices
µ
µ Soak walnuts in salted water overnight before cracking them in
order to get the whole kernels.
µ
µ If only a drop of lemon juice is required, pierce the lemon with
a knitting needle and squeeze. The lemon can be kept indefinitely as
the hole closes again.
µ
µ To clean copper pots, sprinkle a little salt, rub with the cut
side of a halved lemon and rinse with water.
µ
µ Vinegar brought to a boil in a new frying pan will prevent
foods from sticking.
µ
µ If the vegetables are not fresh, soak them in cold water to
278
which a little lemon juice has been added. They will become fresh
again.
µ
µ To prevent the burning sensation after grinding chillies dip the hands
in cold milk.
µ
µ While cutting hard-boiled eggs, the egg yolk often tends to break. To
avoid this dip the knife in cold water for a few seconds and then cut
smoothly.
µ
µ Use kitchen scissors to chop fresh mint, chillies and coriander finely
and without any mess.
µ
µ For cleaning vessels add a handful of common salt to the washing
powder for better results.
µ
µ The microwave oven should not be used without any food in it as this
could cause damage.
µ
µ If mushrooms are very large, the stalks are likely to be tough;
therefore they should be discarded. Always tear rather than cut oyster
mushrooms.
µ
µ Soak burnt pans in a solution of ammonia and water, for an hour.
Clean with used lemon and then with soap and water. They will
sparkle again.
µ
µ In order that there is a free circulation of air in the freezer ensure that
it is not packed tightly.
µ
µ Muffins will slide right out of tin pans if the hot pan is first placed on
a wet towel.
Storing Tips
µ After bananas have ripened, store in the refrigerator to help

slow down ripening. The skin will turn dark brown, but this does not
damage the fruit inside.
µ
µ Put two to three cloves in the container or jar of sugar to keep
the ants at bay.
µ
µ Set lemon juice with sugar and a little salt in ice trays to make cubes
which can be used to make instant lemonade.
µ
µ Dry fifty grams of mint leaves, powder them and add to ten kilograms
of rice. Not only will the mint leaves keep insects at bay, they will also
impart a delicious flavour to the rice when cooked.
µ
µ Put chips and biscuits in a polythene bag and store them in a
refrigerator to keep them fresh for a long time.
µ
µ Tie the shelled green peas in a cloth and dip in boiling water for three
279
minutes. Then dip in chilled water for three minutes. Dry under the
fan till the extra moisture is removed and then pack into airtight jars
or sealed packets. Freeze and use when peas are out of season.
µ
µ Coriander leaves will stay fresh if placed in a polythene bag and
stored in the fridge.
µ
µ If you have peeled extra potatoes, keep them dipped in water and
store in the refrigerator. They will remain for a couple of days.
µ
µ Storing flour in an airtight container and refrigerating it doubles their
storage time.
µ
µ Put two to three cloves in the sugar to keep ants at bay.
µ
µ To prevent ice-trays from sticking to the freezer surface sprinkle a
little salt on the surface of the freezer before placing the ice-trays.
µ
µ While storing green chillies, remove the stems. This will help the
chilies to stay fresh for a longer time.
µ
µ Potatoes rot quickly if stored near onions therefore store them
separately.
XTRA TIPS COOKING
*Cooked Curry? A Curry is cooked when you can see Oils seperating and
settling on the surface.
Chillie Tips:
*spice intensity
dried pods = ~10 red fresh chilli fruit
dried pods = ~ 20 green chilli fruit
*The seeds and white pith of a chilli are the hottest part, so remove them if
you dont want your dish to be too fiery.
*Chillies contain a pungent oil that can cause an unpleasant burning
sensation to eyes and skin. Try to avoid handling them too much, wear gloves
if possible, and be sure not to touch your face or eyes during preparation.
*As a general guide the smaller the chilli the hotter it will be.
*Soaking a chilli in vinegar has the effect of distributing the hot chilli flavour
through the dish. Discarding the vinegar and soaking again has the effect of
reducing the heat.
*When you use commercial curry powder, combine two or more brands --
each has a different mix of spices.
*Salty Curry? Not any more - peel a potatoe, cut it into two and add to the
curry – it will absorb the salt! Just remove before serving.
280
*Sticky Rice - no more - add a few drops of pure lemon juice and a sprikle of
sugar to the rice before boiling!
*Tandoori Chicken Marinade: For almost perfect Tandoori Chicken dont use
colouring – try Lime Juice, Paprika Powder and Turmeric mixed - rub
generously into the meat. Perfect!
* Curry pastes: Add a teaspoon of hot oil to homemade pastes of garlic,

ginger or chili, along with salt to make it last longer and taste fresher. Also
freeze the excess in 1 tablespoon amounts in an ice cube tray. When you
need it, just pop out and put in pan.
*Yoghurt, paw paw and pineapple are natural tendersisers. Hence they can be
used to marinate tough cuts of meat. Caution: Paw paw and pineapple can
break the fibre very quickly if used in large quantities.
*Sprinkle a bit of salt in the frying pan before adding chicken. It will cut down
on the amount of grease splattering.
* Remove the stems of green chillies while storing them .This will help them
to stay fresh for longer.
*Hurry to cook dal?

Add a little oil and turmeric powder to the dal before placing it in the cooker.
It will get done in 10 minutes flat.
* To preserve ginger-garlic paste : Fry them in oil before grinding and store in
the same oil.
* Soak some fenugreek seeds in water for sometime, grind it to a smooth

paste and add it to the dosa batter to get crisp dosas.
*If, for any reason you wish relief from chillie burn, whilst you have been
eating -dont grab a drink of lager or glass of water! - just request a glass of
milk, or a lassie (a yoghurt drink) - this is the ultimate cure!
* Before cutting vegetables or any meat, dip the knife in hot water and you
will be amazed to see the ease while cutting.
* If you are cooking cabbage add a small piece of ginger for a different and
enhanced taste.
* If poppy seeds are used in grinding, soak it in hot water for 10 to 15

minutes before grinding in a mixie.
* Masala tea: Lightly roast dried ginger, cardamom peels, cloves and grind
them. Store them in a bottle. Add to the boiling water with the tea leaves.
* If you have added too much salt: According to the dish you are preparing,
you could add a few pieces of cooked potato, breadcrumbs, cooked tomato,
maida, rice flour or chilli powder to solve the problem of too much salt.
* To make fluffy chapathis: Use warm water when kneading the dough for
chapathis. Flip the chapathi over three times before you pour ghee/oil on it
so that the chapathi is soft and
fluffy.
281
* Always soak cauliflower in warm salted water for some time to get rid of
tiny insects which may be hidden deep inside the florets.
* Making dosa - When you make dosa, grease the pan with an onion. It helps
to get it crispy and remove from pan easily.
* Prevent Noodles from getting sticky - When boiling noodles, add some oil to
it. It helps to protect stickiness.
* To get rid of bad smell from utensils - Wash with a few drops of vinegar.
* Want finely mashed potatoes? - Always mash potatoes when quite hot so
that you get finely mashed potatoes.
* Want to chop finely mint/green coriander? - Use kitchen scissors instead of

a knife to chop finely, green coriander, green chillies, mint or tulsi.
* Storing green chillies fresh - Wash and trim stem from each chilli and store
in freezer bags. Will keep fresh for a number of days.
* Retain food values in vegetables: Wash well before chopping, slicing or

dicing. Do not wash after they are cut.
* To prevent okras from sticking to pan: Add a spoon full of yogurt while
cooking.
* To prevent potatoes from discoloring after cutting: Keep the chopped

potatoes in water.Squeezing juice from fresh lemon: Dip lemon in hot water
for a few seconds and then cut it. You will get more juice that way.
* If you have high blood pressure: Cook with low sodium salt and do not add
raw salt at meal times.
* Add a handful of rice flour to bajji batter for crisper and less oily bajjis.
* Use tissue papers for reheating fried snacks. For example, samosa, vada,
kachori, bajji, etc. The paper will absorb the excess oil and moisture and
keep the snack crisp. Reheat on high for 1-1 1/2 minute.
* Always use a clean pair of kitchen scissors to trim edges of bread. Much
neater and less messy edges as compared to those trimmed with a knife.
* To make samosas crisper add some corn flour to the maida for dough.
* If you are making potato or cauliflower curry and you do not want any
change in the colour, then do not fail to add a few drops of vinegar for the
natural colours to be retained even after cooking.
* If you are cooking cabbage, add a small piece of ginger for a different and
enhanced taste.
* To make fluffy chapathis: Use warm water when kneading the dough for
chapathis. Flip the chapathi over three times before you pour ghee/oil on it
so that the chapathi is soft and fluffy.
* To make fluffy pooris: Use a little ghee while kneading the dough.
282
* For coconut to break exactly into two, sprinkle some water on it before
breaking.
* While preparing sambar or rasam, always soak tamarind in hot water to

extract the essence easily without any wastage.
* To ensure that the griddle (tawa) is hot enough before spreading dosa,
sprinkle a little water over it. If it sizzles immediately, then the griddle is hot
enough. Wipe with a clean rag, proceed.
* Add a tiny piece of crushed ginger to tea, while boiling, for the extra zing
especially during winter.
* To determine whether an egg is fresh, immerse it in a pan of cool, salted

water. If it sinks, it is fresh, but if it rises to the surface, throw it away.
* Dont store potatoes near onions! The Potatoes will rot quickly.
* Yam fry: Peel the yam and slice it into thick squares. Wash it thoroughly.
Mix togethersalt, turmeric, chilli and coriander powder with water and make a
fine paste. Apply this paste on the yam slices. Transfer it to a microwave-
proof vessel and microwave it for four minutes. Remove. Heat oil in a kadai.
Fry cooked yam pieces till done.
* Operating the mixies: Run the mixie at the slowest speed for a little while
and then run it at the maximum speed.
* Pressure Cooker: The weight of the cooker should be placed only after the
steam rises out.
* As soon as you open the cooker lid wash the gaskette(rubber) in cold water
and keep it in freezer. By doing this you can use the rubber for more than a
year.
* To remove the odor from the refrigerator, place half a lemon in the fridge.
* To easily slice boiled eggs, dip the knife in water first. The slice will be
smooth and no yolk will stick to the blade.
* To stop crying while cutting onions, after peeling the skin, keep the onions
in thefridge for half to one hour.Then cut.
* Before beating eggs,rinse the container with water.The mixture will not
stick to the sides of the vessel.
* While cooking dal, add two to three drops of oil and a pinch turmeric
powder with water to cook it faster.
* When you use cardamom for anything do not throw away the skin instead
put them in the teabox and your tea will start having the flavour of
cardamom.
* Putting a lemon in hot water before squeezing will give you more juice than
usual.
* After cooking in the pressure cooker open the lid and rinse the lid and
rubber in cold water and keep the rubber in freezer till you use it for the next
time, this will increase the life span of the rubber.
* If you have vegetable stains on your hands rub a tsp of seasame seed oil on
them, and the stains will go.
283
* You can use neem leaves to avoid the bugs and insects in cupboards and
shelfs.
* Raw shrimp turns pink and firm when fully cooked. Depending on the size,
it should take from 3 to 5 minutes to boil or steam 1 pound of medium size
shrimp in the shell.
::
Building an Indian Menu for Beginners
For beginners, eating an Indian meal might be somewhat of problem let alone
cooking a balanced Indian meal. Indian food is designed to be eaten with the
group. Unlike western food, Indian food cannot be eaten or served without a
combination. Thus, even though you like that curried vegetable or chutney,
try not to eat it by itself. Combine it with rice or Indian bread or with other
dishes. This will help you enjoy the meal more and will not give any digestion
problems later.
There is basic rule about how to combine dishes to make a complete Indian
meal. Each Indian meal should consist of starchy (for example: rice and/or
Indian bread), one or more main dishes (for example: meat dish or a lentil
and vegetable combination) and some kind of chutney. Usually two
vegetables and/or lentil dish will be served with meal; one wet with lots of
soup and one dry. For a simple meal there will be only few varieties of dishes
while for an elaborate parties or festivals, more variety of them are prepared.
Going Vegetarian with Indian food

Dining in a typical european home or restaurant would make it seem nearly
impossible to be a vegetarian. Many consider vegetarian food as something
raw without any selection look you awesome. Either they opt for too greenish
or completely nonveggie. Indian vegetarian food proves all of this wrong.
Indian food has a very wide variety of vegetarian (even vegan) foods. After all,
homo sapiens are, by nature, vegetarians, however adopted to NV.
For starters, go to your local Indian restaurant to find a wide range of cooked,
spiced and diverse variety of vegetarian food. Many of the Indian restaurants
would prepare less spicy version (they ofcourse always ask you ur pref.). I
would also recommend you to go through some of Indian veg stuff and do
not shy away from experimenting to fit your palate.
CULTURE n FOOD
Indian food abroad
Britain has a particularly strong tradition of Indian cuisine that originates from the British Raj.
At this time there were a few Indian restaurants in the richer parts of London that catered for
British officers returning from their duties in India.
In the 20th century there was a second phase in the development of Anglo-Indian cuisine, as
families from countries such as Bangladesh migrated to London to look for work. Some of the
earliest such restaurants were opened in Brick Lane in the East End of London, a place that is
still famous for this type of cuisine.
284
In the 1960s, a number of inauthentic "Indian" foods were developed, including the widely
popular "chicken tikka masala". This tendency has now been reversed, with subcontinental
restaurants being more willing to serve authentic Indian, Bangladeshi and Pakistani food, and
to show their regional variations. In the late 20th century Birmingham was the centre of
growth of Balti houses, serving a newly developed style of cooking in a large, wok-like, pan,
with a name sometimes attributed to the territory of Baltistan, but more often derived from the
Portuguese Balde, meaning 'bucket'.
Indian food is now a staple of the British diet: indeed it has been argued that Indian food can
be regarded as part of the core of the British national cuisine.
In the United States of America, Indian cuisine has become far more popular and prevalent
since the 1970s, especially in New York City but also in other large metropolitan areas
nationwide, as a result of the huge increase in South Asian immigration. In many Indian
restaurants in the U.S., all-you-can-eat buffets with several standard dishes have become the
norm.
Indian restaurants are common in the larger cities of Canada, particularly in Toronto and
Vancouver where large numbers of Indian nationals have settled since 1970. A number of the
more adventurous restaurants have transformed their offerings into so-called Indian "fusion"
menus, combining fresh local ingredients with tradional Indian cooking techniques.
Due to a large population of Indians in South Africa, the cuisine of South Africa includes a
number of Indian dishes, some unique to South Africa.
Spices glossary
English Name Hindi Name
Anise Seed Choti Saunf

Asafetida Heeng
Basil Sweet Tulsi
Bay Leaf Tej Patta
Cardamom Bari Elaichi
Casia Jangli Dalchini
Cayenne Pepper Lal mirch
Cilantro Dhania Patta
Cinnamon Dalchini
Cloves Laung
Coriander seeds Dhania
Cumin seeds Jeera
Curry Leaf Meetha Neem Patta
Fennel Moti Saunf
Fenugreek Leaves Kasoori Methi
Fenugreek seeds Methi
Garlic Lassun
Ginger Fresh Adrak
Ginger Dried Saunth
Illaichi Chhoti elaichi
Jaggery Sugar Gur
Lovage Ajwain
Mace Javitri
285
Mango powder Amchoor
Mustard Seeds Sarson/ Raie
Nutmeg Jaifal
Onion Piyaz
Onion Seeds Kalaunji
Paprika Degi Mirch
Pepper Corn Kali Mirch
Pomegranate seeds Anar-daana
Poppy Seeds Khuskhus
Sage Kamarkas
Saffron Kesar
Salt Namak
Sugar Chini
Tamarind Imli
Turmeric Haldi
Thyme Ajwain ke phool
Dried Fruits & Nuts
Apricot dried Khumani

Almonds Badaam
Cantaloupe seed Kharbooza ke beej
Cashews Kajoo
Dates Khajoor
Coconut Naarial
Fig Anjeer
Gooseberry Amla
Peanuts Mungphali
Pine Nuts Chilgoza
Pistachio Nuts Pista
Pistachio Soft Chironghi
Prunes Manukka
Raisins Kishmish
Sesame Seed Til
Watermelon seed Tarbooj ke beej
Walnuts Akhroat/ Akhrot
Screwpine Kewra
Rose Essence Gulab-Jal
Apple Saeb
Apricot Jardaloo
Avocado Makhanphal
Banana Kela
Cantaloupe Kharbooja
Cranberry Karonda, In realty, it is a "Natal Plum"
Grapes Angoor
Guavas Amrood
Jackfruit Kathal
Java Plum Jamoon
Lime Nimboo
Mango Aam
Mulberry Shehtoot
Olives Zetoon
Orange Santra
OrangeNavel Mosambi
Papaya Papeeta
286
Peach Aadoo
Pear Naashpaati
Pineapple Anna-naas
Plum Aloo-bukhaara
Pomegranate Anar
Watermelon Tarbooj
Barley Jaun
Chickpeas Chana
Cracked Wheat Dalia
Cream of Wheat Sooji
Buckwheat Kuttu
Farina Sooji
Flour - Bread Atta. Durum wheat wholemeal coarse flour
Flour - Chickpea Besan
Flour - Pastry Maida. Super refined soft wheat flour
Garbanzo Beans Kabuli Chana
Legume - Lentil Masoor
Legume - Green Moong
Legume - Black Urad
Legume - Yellow Arhar
Maize Makki
Millet - Pearl Bajara
Rice Chawal
Sorghum Jowar
Tapioca Saboo-daana
Wheat Gehoon
Beef Gai ka Gosht

Chicken Murghi
Squab Chooza
Duck Battakh
Egg Anda
Fish generic Machli
Goat Bakra ka Gosht
Goose Bada-Battakh
Guinea fowl Bada-Teetar
Meat generic Gosht
Mussels Teesari
Partridge Teeter
Prawn Jhinga
Rabbit Khargosh
Venison Hiran ka Gosht
Quail Battar
Organs: Bone Haddi
Organs: Kidney Gurda
Organs: Liver Kaleja
Organs: Marrow Guda
Organs: Tongue Jeeb
Aloe Gawar Patha

Bell Pepper Simla Mirch
Cayenne Pepper Mirchi
Celery Ajmoda
Cabbage Bandh-Gobi
Carrot Gaajar
Cauliflower Phool-Gobi
287
Cilantro Dhania
Cluster beans Guar-phali
Corn Kernel Makki
Corn on the cob Bhutta
Cowpea Lobhia
Cucumber Kheera, Kakri
Eggplant Baingen
Gourd, Ash Petha
Gourd, Bitter Karela
Gourd, Bottle Ghiya. Lauki
Lotus stem Bhein
Mushrooms Khumbi
Okra Bhindi
Onion Piyaaz
Peas Mattar
Peppermint Leaves Podina
Potato Aaloo
Pumpkin Kaddoo
Radish Mooli
Spinach Palak
Sweet Potato Shakar-kund
Tomato Tamatar
Turnip Shalgam
Water Chestnuts Singhaara
Aroma Khush-boo, Sugandh
Bad Kharaab
Kanji Fermented Carrot beverage
Shikanjami Limeade
Thandaii Sweet Beverage made from poppy seed, various melon
seeds
Burfee Diamond shaped cake from reduced milk or Garbanzo
flour.
Firni Rice flour pudding
Halva-Carrot Carrot cake
Halva-Sooji Cream of wheat cake
Kheer Rice Pudding
Rasgulla Cheese balls in syrup
Achaar Pickle
Bhartha Mashed
Dosa South Indian Rice crepe
Idli South Indian Rice/Bean dumpling
Kofta Meatball shaped Vegetable or Meat Dish
Khameer Yeast
Khichree Rice & Beans
Paani Water
Pakora Deep fried Chickpea battered item
Phitkari Alum
Samosa Conical shaped deep fried stuffed pastry
Vindaloo A spicy hot Portuguese style curry
WITH LOVE
288
http://senthil-senthil.tripod.com
Articles compiled by S E N T H I L
No part of any article can be reproduced without consent
The recipes listed are selected from a variety of sources including company/restaurant websites,,
culinary organizations, food and drug administrations, diet magazines, govt. health organizations and
primary personal documents.
(It should be noted the references are not explicitly cited throughout sections due to space constraints
). Health & Diet tips are in accordance with US FDA (Food & Drug Administration). For more
authentic & updated info always rely on original source: www.cfsan.fda.gov & also
www.foodsafety.gov. I’ve not cooked all of them in own kitchens and cannot vouch for their results in
yours.
289

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A graduate student’s recipe

For 2nd edition

(1st edn. preface continues….)

Well, as in case with many goddamn bachelors, the

Guten Appetit ! Bon Appetit !!

DR. NEELAM SHAHANI Heidelberg, Germany

4 SNACKS & CHUTNEYS 30

5 INDIAN BREADS 100

6 RICE VARIETIES 108

7 VEG CURRIES 124

9 NONVEG CURRIES 163

11 DESSERTS N' GOODIES 198

10 HEALTHY FOOD 233

11 DIET SECTION 241

12 TABLE MANNERS 257

13 TOP TIPS 273

14 SPICES GLOSSARY 283

All purpose flour (Maida) 2 cups

Chilli powder ½ t.spoon

Hing a small pinch

Cooking oil for frying

thick butter milk

sakt rice flour-two teaspoon

cumin seeds-quarter teaspoon

ALU KI TIKKI (POTATO PATTIES)

Outer cover for the Patty:

Divide potatoes mixture into 24 equal balls.

Repeat for each patty.

Heat a tawa or frying pan and grease it with oil.

Soak urad dal overnight.

Drain excess water.

Add green chili, asafetida and grind to paste.

Heat oil in wok, karahi or any other frying pan.

Drain off excess oil.

Green Peas Cottage Cheese Cups

2. Add enough water as is required to prepare the dough until it is semi-hard.

3. Keep aside for 10-15 minutes.

4. From the dough, pinch off small balls.

6. Now take about 7 small metallic containers.

7. Cover them from outside using the thinly rolled dough.

10. Drain on clean absorbent kitchen paper napkins.

11. Next, carefully separate the container and cups.

12. Store the cups in an air-tight container.

13. Repeat likewise for remaining cups.

15. For this, heat oil in a pan.

16. Toss in onions and stir-fry for a minute.

17. Fold in capsicum and stir-fry for another 2-3 minutes.

18. Sprinkle some water while stir-frying to prevent from burning.

20. Stir-fry for another 5 minutes.

21. Remove from heat.

22. Allow it to cool.

23. To serve, stuff the cups with the prepared stuffing.

3. Add the vegetables and mix in evenly.

5. Serve with cilantro or mint chutney or cucumber raita.

Meat, Corriander and Mint Patties

1. Combine all the ingredients in a bowl, except the oil.

2. Divide into 14 equal portions.

3. Roll each portion into a ball.

6. Drain on clean kitchen paper towels.

Serve with salsa.

Easy Wholewheat Cauliflower Samosa

4. Mix salt and flours together.

2. Place in refrigerator for at least 2 hours before serving.

A Graduate Student's Recipe Collection

A Graduate Student's Recipe Collection