A Collection of South Indian Recipes

January 18, 2006

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1.1

BREAKFAST
ADAI (A type of pancake made from dhals)
2 hot green chilies 3/4 cup water 1/8 tsp. asafoetida salt to taste 1/4 cup vegetable oil

1 c. rice 1/4 c. chana dhal 1/4 c. urad dhal 1/4 c. toor dhal 2 red chilies

Mix rice and dhals together and soak in water for 3 hours. In a blender, grind the mixture of rice and dhals with the green and red chilies, adding about 3/4 cup of water. The mixture should not be ground finely. It should be of a coarse nature and a thicker consistency. Mix asafoetida and salt with it. The batter should not need to be fermented. Adai can be made as soon as the batter is ready. Over medium heat, brush the griddle with oil. Pour 1/3 cup of batter over the griddle and spread it around. It should be thicker than Dosai. When golden brown, turn it over to cook the other side. Take it out of the griddle and serve hot. Makes about 8 Adais. Goes well with coconut chutney.

1.2

APPAM (A type of pancake made from rice flour)
1/2 1/8 1/4 1/3 c. water. tsp. baking soda c. vegetable oil c. coconut milk

1 c. rice 1/4 tsp. fenugreek 1 c. cooked rice 3/4 tsp. salt

Batter has to be ready a day ahead of making this dish . Mix rice and fenugreek together in water for 3 hours. Grind it in a blender very finely with cooked rice and salt, adding about 1/2 cup of water. Leave the batter on the top of the refrigerator or inside the oven for 24 hours to be fermented. An hour before making Appam add coconut milk and baking soda and make sure that the batter is of pouring consistency. Over medium heat, spray oil in a fry pan which has a round bottom. When hot, add 1 tablespoon of dough in the middle of the pan. Holding the side handles of the shake it in such a way that the batter will spread allover the bottom of the pan and make a circle. Close pan with a lid. In 2 minutes open lid to see if there is any uncooked dough. If not, Appam is ready. Makes 8 Appams. Eat with sugar and coconut milk. Brown or white sugar can be added with the batter if you prefer it to be sweet. Reduce salt to 1/4 teaspoon if adding sugar. 1

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1

BREAKFAST

1.3

CHAPPATHI (A flat round bread made from wheat flour)
2 Tbsp. vegetable oil 1/2 c. water 1/4 c. all purpose flour (for dusting)

1 c. whole wheat flour 1/4 c. all purpose flour for dough) 1/2 tsp. salt

Mix flours, salt, oil and water and make a dough. Knead the dough for about 8 10 minutes to make it soft. Cover it with a damp cloth and leave it aside for about 1 to 3 hours. After 3 hours knead the dough again and divide it into 8 small balls. Roll the balls into a thin round pastry, of about 5 inches in diameter. If it sticks to the surface when you flatten the ball, you may dip the pastry in the extra all purpose flour and keep the surface dusted with flour. Over medium heat on a hot griddle, place the uncooked CHAPPATHI. When one side becomes slightly brown, turn it over for the other side to be cooked. Take it out of the griddle and hold chappathi with tongs over a medium flame on the top of a gas range. Expose both sides of chappathi to the flame for a few seconds. It will puff beautifully. Serve it hot. Apply melted butter. Tastes good when eaten with kurma. 2 to 3 servings.

1.4

PLAIN DOSAI (Rice pancakes)
7 Tbsp. water 1 tsp. salt 12 tsp. melted butter

1 c. rice 1/4 c. urad dhal 1/4 tsp. fenugreek 1 Tbsp. cooked rice

The batter for Dosai has to be ready a day ahead during the summer and two days ahead during winter before preparation. Soak rice and urad dhal separately for 3 hours. Fenugreek can be soaked with urad dhal. In a blender, grind soaked rice with 1 tablespoon of cooked rice and 3 tablespoons of water. Urad dhal and fenugreek have be ground with 4 tablespoons of water. Mix ground dough together well adding salt. Keep the batter outside on top of the refrigerator for 24 hours to be fermented. Grease a fry pan or griddle with butter over medium heat. Pour 1/2 cup of batter over griddle and spread it into a thin round pastry. Pour 1 teaspoon of melted butter around it and another teaspoon of melted butter on top. When bubbles appear on top of the batter, about 2 minutes after being poured, turn it over. When both sides become golden brown, remove from griddle and serve hot. Makes 6 Dosai. Good to eat with coconut chutney and sambar.

1.5

EGG DOSAI
2 tsp. vegetable oil per dosai

1 egg per dosai

Make batter ready as for plain dosai .Beat an egg in a cup with a fork. Grease hot griddle with 1 teaspoon of oil over medium heat. Pour 1/2 cup of batter over the griddle and spread it with a spoon into a round pastry. Pour the 1 beaten egg over the dosai. Add 1 teaspoon of oil around dosai. In about 3 minutes you’ll see bubbles on the top of the dosai. Turn dosai over for the other side to be cooked. Remove from skillet when golden brown. Serve hot.

1.6

ONION DOSAI

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1.6

ONION DOSAI
1/2 c. onion cut long per dosai

1 Tbsp. butter (melted) per dosai

Make the batter as described for plain dosai. Pour 1/2 cup of batter from pitcher into greased. skillet. O.n top of the pancakes, spread 1/2 cup long thin cut onions and sprinkle 1 tablespoon of melted butter over it. Turn pancakes when bubbles appear. When it becomes golden brown, remove from skillet.

1.7

MASALA DOSAI
1/2 tsp. ginger chopped 2 Tbsp. hot green chilies chopped 1 Tbsp. coriander leaves chopped 1/8 tsp. turmeric 1 tsp. salt 1/4 tsp. lime juice 1 c. water

Ingredients for Filling: 3 medium sized potatoes 1/2 c. carrots and peas (frozen) 3 Tbsp. oil 1/2 tsp. mustard seeds 1/2 tsp. urad dhal 1/2 tsp. chana dhal 2 c. onions (chopped lengthwise)

Boil potatoes and peel the skin off. Cut potatoes into small squares. Boil carrots and peas with 1/4 cup of water. When cooked, strain any extra water. . In a frying pan over medium heat, heat the oil. Add mustard seeds, urad dhal, chana dhal and saute. When the dhals turn into golden colors add the onion, ginger, chilies, coriander leaves and turmeric. Cook over slow fire. Add prepared vegetables and salt and saute. Add lime juice and 1 cup of water. Let the mixture come to a full boil. When half of the water evaporates, remove from heat and the filling is ready. Make plain dosai on griddle. When both sides of dosai become golden brown, put 1/2 cup of the above described potato filling in the middle and fold it in half circle shape. Each dosai takes 1/2 cup of the potato filling.

1.8

AVAL DOSAI (A type of pancake made from rice flakes called aval which can be obtained only in the Indian stores.)
1/1 c. yogurt salt to taste 1/4 c. vegetable oil

2 c. rice 3/4 c. aval (thick) or 1 c. aval (thin)

Soak rice in water for 3 hours. Wash aval and soak it in yogurt or buttermilk. Grind aval with yogurt and rice. Use enough water to make the batter a pouring consistency. The batter should neither be too thick nor too thin. If to be used immediately, more yogurt may be added as per taste. Grease the skillet over medium heat. Pour 1/3 cup of batter and spread it into a thin round pancake. When golden brown, turn it over. Makes about 15. Tastes good with chutney or sambar.

1.9

ALL PURPOSE FLOUR DOSAI
1 1/2 tsp. salt 3 c. water

1 c. all purpose flour 1/2 c. buttermilk pancake mix

Steam cook inside the pressure cooker far 7 minutes . Put cream of wheat on the damp white cloth which goes over the idli plates and steam cook for 10 minutes. turn it over.) 1. Keep the batter outside on top of the refrigerator for 24 hours to be fermented . rice flour 1 1/2 Tbsp. Leave the batter outside for 24 hours to be fermented. cream of wheat blender Batter has to be ready a day ahead of preparation. Over medium fire. pour this mixture into the already prepared batter and mix it well. Soak rice and urad dhal separately for 3 hours. (Note: Idlipodi is a powder made from sauteing 1 cup of red chilies. 1 tsp.12 KICHADI (A preparation with rice sticks) 1 c. mustard seeds. sambar and idlipodi. fry cumin seeds. Eat with coconut chutney. If using idli plates that have its own steamer (idlipan) spread damp white cloth on the top of the holes and fill the holes with batter and steam cook . whole wheat flour 1 1/2 Tbsp. grease the plates with oil and fill the holes with batter. 1. Pour batter over the cloth spread on the holes of the idli plate and steam cook either inside idli pan or inside a pressure cooker. Leave the batter out for3 hours.10 IDLI (Steamed rice patties) The dough for idli has to be ready a day ahead of preparation. Spread 1 teaspoon of oil around pancake. cream of rice 1/4 c. 1/2 c.11 Cream of Wheat IDLI (Steam cooked patties made with cream of wheat) 1 c. As soon as you hear the cracking noise. rice sticks 3 c. urad dhal 1 c. Serve hot. grease the skillet. Mix all three batters together adding the needed salt also. If using idli plates that go inside the pressure cooker. remove from skillet. frozen peas and carrots 2 green peppers 8 oz. green pepper with 2 tablespoons of oil in a skillet over medium heat until they pop up. water salt to taste 1/2 c. 1. 1 tsp. water . 1/2 cup of urad dhal. When golden brown. Pour 1/2 cup of batter over skillet and spread It around Into a thin pastry with a spoon. Soak urad dhal in water for 3 hours and grind it with 1/2 cup of water. cooked rice with 1 tablespoon of water and urad dhal with 1/3 cup of water. When the flour on top of the pancake seems to be cooked. Makes about 10 idlis. Blend soaked rice with 1 tablespoon of water. All three items have to be ground finely. buttermilk 2 tsp. and salt adding about 1/2 cup of water. cream of wheat 1 1/2 Tbsp. cumin seed mustard seed green pepper chopped oil Mix ingredients (1 through 8) in water and make the batter. Makes 10 dosai. Eat with coconut chutney and sambar.4 1 BREAKFAST 1 1/2 Tbsp. 1/4 cup of chana dhal and 1/4 cup of sesame seeds in a drop of oil until golden brown and then grinding them into a coarse powder. Mix steam cooked cream of wheat with urad dhal batter. After 3 hours.

salt Boil rice sticks with 3 cups of water in a saucepan until they become soft (not too soft). Two minutes after adding these. fennel seeds 1 tsp. butter (melted) Combine all purpose flour. Grease the skillet over medium heat. oil 1 tsp. ginger. take each ball separately. until smooth and and elastic. 011 purpose flour 1/2 c. Two minutes later. Divide the dough into 6 small balls. pepper and chopped onion. cloves and cardamom. Fry in . add turmeric. cinnamon 2 cloves 2 cardamom 2 tsp. Heat butter until it is very hot and smells. 1. Cut all vegetables into small sizes except onion which should be cut lengthwise. Cover it wit a damp cloth and leave it aside for about 3 hours. cinnamon. ginger (chopped) 1/8 tsp. add the rest of the vegetables and salt. With a rolling pin. Leave the pastries in a pan airtight for 15 minutes. After 15 minutes. chopped 5 Tbsp. Roll them out into circle of 4 inches in diameter without unfolding the pleats. In a frying pan. vegetable oil 1/2 c all purpose flour 1 c. 1. oil. oil and water to make the dough.13 PARATTA (An Indian bread) 1/2 c. Tastes good when served hot. turmeric 1 small onion. salt Mix the flour. Then add water gradually and knead to a light. Good to eat when hot. You can make about 25 balls. Knead it and make it smooth like a play-dough. garlic.14 POORI 3/4 c water 1/4 tsp. Keep parattas airtight. add the cooked rice sticks and mix the whole mixture and remove from stove. When vegetables are cooked. sprinkle oil on each pastry. wheat flour 1 1/2 Tbsp. heat oil and saute fennel seeds. After 3 hours. dip it in a little oil and spread the ball into a very thin round pastry. twirl the foldings into a round flat patty. Goes well with meat or vegetable kurma. Drop paratta on the skillet. Spread it as far as it can go. oil (to sprinkle and fry) 2 c. Take it out when golden brown. garlic (chopped) 1/2 tsp. Applying little oil. Apply melted butter to make it soft. but smooth dough. flatten the balls as much as it can go into thin round pastries. fold the round pastry into pleats like making a hand fan. When it turns slightly brown. Keep stirring until all the vegetables become soft.13 PARATTA (An Indian bread) 5 1 potato 1 tomato Spices to be sauteed first: 1/2 tsp. Drain excess water and keep it aside. wheat flour and salt in a mixing bowl. salt 1 c. Pinch off about 1 tablespoon dough and form a small ball. cold water 1/4 c. Keep stirring the mixture. salt. Knead on a lightly floured surface several minutes. Pour it in the mixing bowl over the flour carefully and mix slowly. turn it over for the other side to be cooked. 1/2 tsp.1. Holding the pleats in one hand.

rice and salt and cook it on the stove over medium heat. whole black pepper 20 cashew nuts 1 tsp. onions {chopped) 1 hot green pepper. chopped green pepper and let it simmer uncovered for three minutes. Mix well. mustard seeds 20 cashew nuts 2 tsp. rice flour 1/8 tsp. . 1. Serves enough for 4 people. salt 1 c. Add the browned cream of wheat while stirring. Takes only a few seconds for each to be deep fried. Poori looks and tastes more or less like the flour tortillas (sold in all grocery stores to make tacos) being deep fried in oil. Add the cashew nuts.6 1 BREAKFAST hot oil until puffed and become golden. When the mixture becomes soft and the water is gone. rice 1 tsp. ginger pieces 2 Tbsp. 1. As soon as the pepper and cumin seeds start to pop and the cashews turn golden brown. water 1/3 c. A minute later add the cumin seeds.16 UPPUMA A cream of wheat preparation more or less like the Southern grits but is mixed with Indian spices 1/2 tsp. Eat uppuma with chutney or yogurt and pickles. Add sugar. 1. Keep on stirring for 5-7 minutes and by that time cream of wheat will be well cooked. coconut 7 pods cardamom 1 c. Can be served as a snack also. salt and water and steam cook in a pressure cooker for 5 minutes. melt the butter in a frying pan. take it out of the stove. salt 1/2 c. Add the pepper to it and saute. moong dhal 1 c. In another pan. Serve it hot. cumin seeds 3 c. Add ginger. salt Add 3 cups of water with moong dhal. It is good when served hot. saute mustard seeds.17 VENPONGAL (A rice preparation with moong dhal) 1 stick butter 1 tsp. cashew nuts. onion. remove the pan from the stove and pour the golden mixture into the cooked rice and moong dhal. Cooked uppuma comes up to 3 cups. Eat venpongal with Sambar. urad dhal in oil over medium heat until golden brown. cream of wheat 1/2 tsp. Makes into 2 cups.n a skillet over medium heat and set it aside. Good to eat when it is hot. sugar 1/2 c. water Mix rice flour. Let the water come to a full boil. vegetable oil Slightly brown cream of wheat for 4 minutes i. Add 2 cups of water and salt with the boiling ingredients. water 3/4 tsp. If you cook it in a pressure cooker it will be cooked in 5 minutes.15 PUTTU (Steam cooked rice flour) 1/2 c. Over medium heat. split urad dhal 4 Tbsp. Serve it with potatoes. coconut and powdered cardamom. chopped 2 c.

1.18

IDLY VEGETABLE SANDWICH

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1.18

IDLY VEGETABLE SANDWICH
1 tsp. mustard 1/2 tsp. turmeric powder 6 tsp. oil 1 Tbsp. curry leaves 2 Tbsp. coriander leaves chopped 1 tsp. salt 1 tsp. masala powder (optional)

2 c. rice 1 c. urad dhal 1/4 head cauliflower 1 carrot 1 potato i onion 2 tsp. coconut flakes

Prepare batter as for IDLY (in the Breakfast Section) using the rice and urad dhal. Peel potato. Shred carrot and potato. Cut onion and cauliflower into small pieces. In a fry pan, heat 4 tsp. oil and saute cut vegetables and coconut flakes for 5-10 minutes. Add salt, turmeric and the optional masala powder. In another fry pan, saute mustard seeds in 2 tsp. oil until they pop, add curry leaves and swirl for a minute. Add to batter. Add the coriander leaves to the batter and mix well. Grease idly-plates. First add 2 Tbsp. of batter to each hollow then 1 tsp. fried vegetables, then top off with 1 Tbsp. of the batter. Steam cook for 5-7 minutes.

1.19

TOMATO BREAD UPPUMA
2 green chillies 4 cloves garlic 1 tsp. coriander powder 1/4 c. chopped coriander leaves

6 slices white bread 2 large onion, sliced 1 large tomato, sliced 1 Tbsp. ghee 1 tsp. mustard seeds salt to taste

Cut bread slices into medium sized cubes. Heal ghee and saute mustard seeds until they pop. Add sliced onions and when golden brown, add green chillies, garlic, coriander powder, nd sliced tomato pieces. When gravy becomes thick, add bread cubes and cook till bread is soaked and soft. Add coriander leaves and mix uppuma well.

1.20
6 2 1 1 4

MASALA BREAD
lime-sized turmeric 2 Tbsp. coriander leaves 1/2 onion chopped 3 cloves garlic salt to taste 6 slices white bread

tsp. grated coconut tsp. pottu kadalai 1/ tsp. coriander seeds Tbsp. poppy seeds red chillies

ghee for frying

Grind first 10 ingredients into a fine paste, adding very little water. Smear on both sides of the bread slices. Shallow fry in a little ghee until brown. Serve with coconut chutney.

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KINDS OF RICES

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2.1

KINDS OF RICES
BISI BELA HOLI (Sambar Bath) Rice cooked with vegetables

Ingredients for 4 servings: Masala Ingredients: 2 tsp. ghee 2 Tbsp. chana dhal 2 Tbsp. coriander seeds 6 red chillies 1/4 inch square asafoetida (powdered)

2 inches cinnamon sticks 2 cloves 2 cardamom 2 Tbsp. grated coconut 1/4 inch ginger

Fry the above ingredients in 2 tablespoons ghee over slow fire until golden brown and grind them into a smooth paste. Vegetables: tamarind {size of a lime) 1 c. rice 1/2 c. toor dhal 1 tsp. salt 1/8 tsp. turmeric 12 cashew nuts 12 raisins 1/2 c. ghee 2 Tbsp. coriander leaves

1 (big) potato 1/4 cauliflower 2 carrots 10 beans 2 (big) onions 1 (big) tomato 1 c. green peas 1 bell pepper

Cut the vegetables into big pieces and wash them well. Soak tamarind in 3 cups of water for 1/2 hour and extract the juice from the pulp. Wash rice and dhal and strain the water. Mix rice, dhal, tamarind water and vegetables, masala paste, salt and turmeric powder. Pressure cook for 15 minutes. Fry nuts and raisins in ghee and add to the bath. Garnish with coriander leaves. Serve hot.

2.2

CAULIFLOWER PULAV

Ingredients for 6 to 8 servings 1 1/2 c. basmati rice 1 stick butter 8 oz. frozen cauliflower 2 tsp. salt 1/2 tsp. black pepper powder 1/2 tsp. red pepper powder 2 medium onions, chopped 12 cloves garlic chopped 2 crushed cardamom 1 stick cinnamon 6 cloves

1/2 inch ginger 2 0r 3 green chillies 1 tsp. cumin seeds

1/2 tsp. coriander powder 2 1/3 - 3 c. water 5 Tbsp. sour cream

2.3

BIRIYANI (Game-hen, Lamb, Chicken)

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Wash rice thoroughly and soak it in water for 1/2 hour. Heat butter. Fry cauliflower with 1 tsp. salt black and red pepper until it is half cooked. Remove cauliflower from the butter and fry onion and garlic in the same butter. Add cardamom, cinnamon, cloves and rice and fry for a few more minutes. Add fried cauliflower sprigs, sliced ginger, green chillies, salt (1 teaspoon), cumin seeds and coriander powder. Continue to fry for 5 minutes. Add 21/2 to 3 cups of water. Then add sour cream. Cover and cook until all water evaporates. Pour the mixture in a greased metallic or Pyrex ware and cook it inside the oven at 300 degrees for 20 to 30 minutes. Garnish pulav with sliced onion, cucumber, tomatoes and toasted almonds.

2.3

BIRIYANI (Game-hen, Lamb, Chicken)
3 cups basmati rice 2 Tbsp. hot milk 3 onions sliced 10 cloves 2 bay leaves 2 inch ginger 1 Tbsp. lemon-juice 1 cup coriander leaves 1 tsp. green chillies (chopped) 1/4 cup almond slivers (roasted)

4 lb. meat (cut) 2 tsp. saffron 1 Tbsp. oil 1 tsp. cumin seeds 4 pieces cinnamon 12 pieces cardamom 5 cloves garlic 2 green chillies 1 tsp. cayenne pepper 2 cups yogurt 1 cup mint leaves 1 tsp. salt 1/4 cup raisins plumped in hot water

Soak rice in salted water for 3 hours. Wash a couple of times. Warm milk and dissolve slightly roasted saffron in it. Heat oil, add half the cardamom, cloves, cinnamon and bay-leaves, and stir once; throw in cumin stir once; saute 2 sliced onions in heated oil over high flame until edges brown. Grind garlic, ginger and chillies to a paste with some water in a processor or blender. Add to the onion and saute for 2 minutes. Add cayenne pepper and stir once. Add meat and brown on all sides Reduce heat to a simmer, cover and cook for 10 minutes. Chop mint and coriander roughly and add to yogurt. Add green chillies and half the milk-saffron mixture to yogurt. Add half the yogurt mixture, salt, 1/4 cup water to the meat, bring to a simmer, cover and cook on a low flame for 10 minutes. Uncover, add lemon-juice and cook for an additional 10 minutes. Add 1 tsp. salt. Meanwhile bring 2 quarts of salted water to a boil. Add drained rice and rest of cardamom, cloves, bay-leaf and cinnamon. Bring to a boil and half cook (7 minutes). Drain all the water. Transfer the meat mixture to a oven-proof casserole. Add the rest of the yogurt mixture as a layer. Layer the half cooked rice on top. Make a hole and pour the rest of the milk-saffron in it. Cover with a moist cloth or paper-towels. Cover this with aluminum foil and lid (if available). Bake in preheated oven at 325 F for 30 minutes. Uncover and cook for 10 minutes. Garnish with almonds, raisins and browned onion slices. Serves 8 people.

shredded 2 tsp. In a sauce-pan. saute all above mentioned spices in 2 sticks butter. chicken (cut) 1 coconut Masala Ingredients: 2 inch ginger 4 pods cardamom 1 1/2 garlics (whole) 2 Tbsp. mustard seeds peppers (cut into pieces) 1/2 fresh Coconut. Add 2 cups of Coconut milk. add melted butter or ghee and mustard s eds and fry in low heat until the seeds start popping. mint leaves (chopped) 10 cashew nuts 1 1/2 tsp. chana dhal cumin seed. salt Ingredients for 4 to 6 servings 1 c. Stir the mixture. urad dhal 2 tsp. Serve It with yogurt pachadi. Add Coconut shreds and fry on low heat until the coconut is slightly brown. melted butter 3 or 4 whole green chilies or red 2 tsp. Spices to be sauteed: 4 cloves 1 1/2 inches cinnamon 1/4 tsp. poppy seeds 2 tsp. onion (cut) 1 Tbsp. rice 2 Tbsp.10 2 KINDS OF RICES 2. add the ground masala paste. Note: Depending on your taste you can vary the proportions of the above ingredients . coriander leaves Grind coconut pieces and extract 6 cups of milk. When the whole mixture boils. Always stir constantly while frying. cinnamon 2 green peppers 7 cloves 1/2 cup coriander leaves (chopped) Grind these spices with 1/2 cup water and make a masala paste. add the rest of the coconut milk. add the washed basmati rice. salt Ingredients for 6 to 8 servings 4 lb. cashew nuts. In a heavy bottomed 6 quart saucepan. Biriyani will be ready in 20 minutes. Two minutes after that.4 CHICKEN BIRIYANI 3 cups basmati rice 1 Tbsp. pour the whole mixture into oven ware tray and place it inside the oven at 250 degree.5 COCONUT RICE 11 cashew nuts (split into 2) 1/2 tsp. When they all turn into golden color. When rice is half cooked. mint leaves 2 Tbsp. fennel seeds 3 in. Keep on stirring for 5 minutes. 2. Add salt and rice and mix well. Then add urad dhal. chana dhal 1/2 tsp. When chicken is 3/4th cooked. cumin seeds Cook rice separately and let it cool for a while. . add the well cleaned chicken pieces and salt. turmeric powder 5 bay leaves 4 cardamom 15 cashew nuts 2 sticks butter 1 c. chili or pepper and fry until the dhals are light brown.

mustard seeds 2 tsp. Dry blend mixture into a powder. urad dhal1 1 lb.6 EGGPLANT RICE (Vangi Bath) Ingredients for 4 servings. 2. coriander leaves 1 Tbsp.2. rice and lemon juice and mix well. Add salt. mustard seeds 10 curry leaves 10 tsp. until1 the seeds start popping.8 1 1 1 5 3 3 MEAT BIRIYANI 1 Tbsp. asafoetida salt to taste 4 cashews Fry masala ingredients in 1 tsp. yogurt or yogurt stick butter small pieces cinnamon sticks bay leaves cardamom . shredded 2 tsp. cumin seeds. chana dhal 1 tsp. When mustard seeds start popping. and curry leaves in oil. Then add urad dhal. asafoetida. When eggplant is fried well. add chopped onion.rice 2 c. meat c. Cook 1 cup of rice with 2 cups of water and cook in pressure cooker for 5 minutes. melted butter or ghee 1/2 tsp. Note: Depending on your taste you can vary the proportions of the above ingredients . Add shredded carrots and fry for 5 minutes. Mix the rice with eggplant. coriander seeds 4 red chilies 1 tsp. 1 c. saute mustard seeds. eggplants. salt and ground masala powder. chilies or red pepper and fry them until they are light brown. mint leaves 2 medium size tomatoes cooked 2 inch ginger 1 whole garlic 1 tsp. oil 2 onions (medium). Always stir constantly while frying. chana dhal 2 tsp. oil until golden brown in a fry pan over medium heat. 2. salt juice from 1 whole lemon Cook rice separately and let it cool for a while. chopped Masala Ingredients: 1 tsp. turmeric powder. rice 2 Tbsp. cumin seeds 12 cashew nuts (raw) split into 2 or 4 pieces) 5 green or red chilies (cut them into pieces) 1 or 2 carrots.6 EGGPLANT RICE (Vangi Bath) 11 2. 1 c. remove the skillet from heat and pour the eggplant mixture into rice.eggplant 1/8 tsp. In a fry pan. cumin powder lb. urad dhal 2 tsp.7 LEMON RICE Ingredients for 4 to 6 servings. In a saucepan add ghee a d mustard seeds and fry it on low heat. cashew nuts. Top it with roasted cashews. chana dhal. water 1 1/2 tsp. turmeric powder 1/8 tsp.

season it with cinnamon. Wash and add basmati rice into it and cook. basmati rice Keep the meat soaked in the yogurt or yogurt for 1/2 hour. (If mint leaves are not available use a drop of mint essence) . masala powder and cashews in butter in a fry pan over medium heat until golden brown and mix it with cooked rice. Cover the tray with aluminum foil and bake it for 30 minutes. water 1 c. salt. melted butter 1 c. Otherwise. add crushed ginger and garlic. 5 minutes after steam comes out rice would be ready. In a saucepan. Heat the butter. peas. salt and turmeric. water 1 c. If it is cooked in the pressure cooker. 1 cup water. turmeric powder 1 c. combine 1 cup Coconut milk. . Then add the meat and yogurt. When all water evaporates. 2. rice Wash rice. coconut milk salt to taste 1/2 c. Serve hot. bay leaves. salt 1/4 tsp.After 2 minutes. You can add 1/2 cup frozen vegetables with the rice to make it look colorful and add 1 or 2 tablespoons ghee to make more palatable. it will take 20 minutes to cook. Cover the bottom of a tray with meat and top it with rice. cumin. rice would have been cooked only halfway. cardamom and. In a different vessel measure the excess gravy taken from meat and add enough water to make the liquid into 1 cup and heat it on the stove. stir nicely. chopped onions 1 tsp.12 2 KINDS OF RICES 3 cloves 4 big onions 7 green chilies 1 Tbsp. basmati rice 3 Tbsp. When rice becomes soft and all the water is off you know it is cooked. cloves. Serve this with onion pachadi. Remove excess water (gravy) from meat and measure it and keep it aside .9 PEAS RICE Ingredients for 4 servings 5 green chilies 15 pieces coriander leaves 1 Tbsp. fresh peas 1 c. When onion turns into golden brown color. Boil water in pressure cooker and add rice in the boiling water and keep it closed. A little warm water can be sprinkled if there is not much moisture. Saute rice in 1 teaspoon melted butter very lightly over low fire for 5 minutes. + 1 c. masala powder 6 cashews Blend green chilies and coriander leaves in 1 tablespoon of water into a smooth paste. add the coriander and mint leaves and the tomato pieces. Saute chopped onions. Cut onions and green peppers lengthwise and add them into the fry pan with the other spices.10 PLAIN RICE 2 c. 2. cook meat until it becomes soft. sauteed rice and green chili paste and cook for 15 minutes. Can be cooked in a regular pan over medium heat. Preheat oven to 350 degrees.

cashew nuts {broken into pieces) 2 Tbsp. Then add grated coconut. When the water boils. oil1 salt to taste 4 red chilies 1 Tbsp. water) 1/2 tsp. 1 c. asafoetida (powder) salt to taste 1 tsp. cardamom (powder) Dry fry moong dhal until they turn into brown color. (which should have been soaked in water for an hour) curry leaves. split urad dhal Tbsp. 2. water Tbsp.12 SUGAR BATH (Sweet Rice) Ingredients for 7 servings. cashew nuts. fenugreek Cook 1 cup of rice with 2 cups of water as explained in the directions for making plain rice. brown sugar 1 stick unsalted butter 10 tsp. In a tablespoon of ghee saute grated coconut until they turn into golden color.11 SESAME RICE 13 2. (they would become soft) add brown sugar. asafoetida Wash rice and mix 2 cups of water and cook In the pressure cooker for 7 minutes. By this time most of the water would have been evaporated.13 TAMARIND RICE (Rice mixed with a tartar flavored sauce) Ingredients for 4 to 6 servings. moong dhal 1 Tbsp. chana dhal tsp. Dry blend mixture of fried sesame. chilies. raisins 4 c.2. Keep stirring. Add powdered cardamom to the rice and remove from heat. In a saucepan heat 4 cups of water. add the fried moong dhal and rice. mustard seed 2 1 2 2 tsp. In a fry pan. tamarind paste (dissolved in 1 Tbsp. 2. urad dhal and asafoetida powder. curry leaves red peppers (whole) 1/8 tsp. raisins and butter. water 1 Tbsp. 1/2 c. urad dhal. chana dhal. rice c. rice 2 c. ghee 1 c. urad dhal 1 Tbsp. Mix well. Used as a dessert. rice 1 c. Tastes like rice pudding. coriander seeds 1/2 tsp. When they cook well. vegetable oil tsp.tsp. heat oil1 and saute mustard seeds.11 SESAME RICE Ingredients for 3 to 4 servings. Mix the powder with cooked rice. sesame seeds 1/8 tsp. grated coconut 2 Tbsp. Remove the coconut and saute cashew nuts and raisins in the same pan until they become golden color. 1 2 3 1 c. pepper and . water 1 c.

adding enough water to make it into a smooth paste. cut into moderately small pieces and keep separately. In the type of tamarind rice which is prepared in Andra Pradesh. Grind the masala ingredients. they dry fry 2 tablespoons of sesame seeds and powder it in the blender and mix it with the rice .14 TOMATO RICE (Type I) 1 1 3 2 Tbsp. 2. For trips. butter Clean the rice. mustard seeds 1 tsp.14 2 KINDS OF RICES asafoetida. basmati rice 3 medium size well ripened tomatoes 1 medium size onion l or 2 hot green hot peppers 2 Tbsp. Saute the onions. you can take tamarind rice since it does not spoil easily.poppy seeds 1/2 tsp. 2. Mix the rice with the paste well and garnish with coriander leaves. Fry cumin seeds. Add 1 1/2 cups of water and let it boil. Dry fry coriander seeds and fenugreek and powder it in the blender and mix it also with the rice . instead of mixing dry fried coriander and fenugreek. cumin seeds 1/2 tsp. oil 2 Tbsp. Coriander leaves may be added before leaving it in the oven. rice 2 c. Blanch the tomatoes. . cover it and let it cook in the oven preheated at 350 degrees F. When the whole mixture turns into golden colors remove from heat and add the salt and tamarind in the hot mixture and mix it well. 1/2 tsp. travels and also for outdoor camping. water.16 VEGETABLE PULAV (Rice cooked with vegetables) Ingredients far 6 to 8 servings. black pepper. for 15 minutes.15 TOMATO RICE (Type II) Masala ingredients: 2 or 3 cloves garlic 1 tsp. Thinly slice the onion and slit the green hot pepper lengthwise. until the mustard seeds pop and the dhal is golden brown. add the butter. add rice and salt. chana dhal Cook the rice with 2 cups of water as explained in plain rice. When water boils. mustard seeds and chana dhal in a tablespoon of oil. powdered 1 red chili 1/2 x 1/2 inch cinnamon salt to taste 1 c. Add the tomato pieces and keep stirring for about 5 minutes. coriander powder 1/4 tsp. 1 c. Add the tomatoes and green chilies and cook for 10 minutes. oil onion large tomatoes(cut) or 3 green chilies (diced) Ingredients for 3 to 4 servings. 2. When rice is three-fourth cooked. Then add the masala paste and fry until the raw flavor is lost and oil separates. Pour the whole mixture into the cooked plain rice and mix it well. Heat 2 tablespoons of oil in a heavy bottomed saucepan and saute onion and chilies until lightly brown. .

In the course of the day. add warm water to bring it to the semi-solid consistency. 2. poppy seeds. Mix the rice with yogurt. basmati rice 4 to 6 hot green peppers 1/4 x 1/4 inch fresh ginger 4 cloves garlic 4 cloves 1 tsp.2. add rice. butter or ghee 2 sticks cinnamon 4 cloves 4 bay leaves 10-12 curry leaves 4 whole green cardamom 6 pieces mint leaves or 1 c. saute mustard seeds and urad dhal in oil. In a fry pan. oil 10 curry leaves 1 hot green pepper (cut into 2 or 3 pieces) 1/8 tsp. When the whole mixture turns into golden color. fresh or frozen peas and carrots Grind the peppers. remove from heat and pour it into the yogurt mixed rice. water 1 c. add 2 cups of coconut milk and 2 cups of water. you may use 1 cup of warm milk in the place of Sour cream.17 YOGURT RICE (Rice mixed with yogurt) 15 2 c. asafoetida. cloves. When onion turns brown. add the vegetables and pour the mixture in a tray and bake it in the preheated oven for 20 minutes at 350 degrees temperature. Sour cream salt as per taste 1/2 tsp. garlic. cloves. Adding enough water grind coconut in a blender and make 2 cups of coconut milk. poppy seeds small stick cinnamon 1/2 c. 1 c. and coriander leaves. or more salt 1/8 tsp. cinnamon.17 YOGURT RICE (Rice mixed with yogurt) Ingredients for 4 to 6 servings. chopped coriander leaves 2 1/2 c. can be carried to be used as a lunch during short trips. specially in hot summer season. Since it does not spoil fast. bay leaves. curry leaves. If you make yogurt rice in the morning to eat in the evening. urad dhal 10 sliced pieces cucumber 10 sliced pieces tomato 1 Tbsp. Mix well and garnish it with tomato and cucumber pieces. cash nuts and mint leaves (add the cashews at the end) . When mustard seeds pop. turmeric powder 2 oz. chopped green and red pepper. coriander leaves (chopped) Cook 1 cup of rice with 2 1/2 cups of water as explained in the directions for plain rice. turmeric powder and salt. dried mint leaves 3 x 3 inch coconut 1 1/2 tsp. When rice is half cooked. green cardamom. rice 2 1/2 c. if the yogurt rice gets solidified.Add the onion and masala paste. ginger and coriander leaves. Good to serve this at picnics. In a saucepan heat butter over medium heat and saute the cinnamon. Serve it with onion pachadi. add curry leaves. mustard seeds 1/2 tsp. sour cream and salt well. . ginger. When the mixture boils. adding 1/2 cup water. water 12 cashew nuts 1/4 tsp. asafoetida powder 1 red pepper (break into 2 or 3 pieces) 1/4 x 1/4 inch fresh ginger 1 tsp. yogurt 1 c.

black pepper (whole) 5 red chilies 2 tsp. park pork or duck (cut into cubes) 2 Tbsp. garlic powder 1/2 tsp. lower the heat and cover. heat the ghee. add the salt. Stir it once after 10 minutes.18 GHEE RICE 4 cloves 4 pods cardamom 1 tsp. saute onions in 4 tablespoons of oil over medium heat. In a fry pan. beef. salt 2 c. After . chicken (cut in pieces) 15 cashew nuts 2 tsp.16 3 MEAT CURRIES 2. mustard seeds tsp.1 6 1 1 1 3 5 5 5 6 MEAT CURRIES BEEF VINDALOO 1/2 tsp.2 CHICKEN CURRY 4 Tbsp. ghee (melted butter) 1/2 inch cinnamon stick Wash and soak the rice in warm water for 1 hour. Place the meat in a dish. Serve rice with any kurma (a type of vegetable or meat curry. turmeric tsp. oil 1/2 c. melted 3 bay leaves 1 Tbsp. pulped in 1 c. cardamommom. Simmer gently for 2 hours or until the meat is tender. vinegar 2 lb. water 1 large onion (sliced) dried red chilies Tbsp. In a 6 quart saucepan. shallots chopped 3 tsp. heat the butter and then add meat mixed with spices and vinegar. fresh ginger (chopped) 2 cloves garlic (crushed) 4 cloves garlic. Add cinnamon. poppy seeds (optional) 2 tsp. When the water comes to full boil. 3. turmeric 4 lb. butter. salt 1 c. Remove from heat when the water is gone and rice is soft. Then cover it and cook for another 15 minutes. cover with the paste and leave it to soak for 2 hours. water Grind first 5 ingredients in a blender adding 1/4 cup of water into a fine paste. cloves and onions. After 2 minutes add the remaining ingredients. water (hot ) 1 big onion cut lengthwise 1/4 c. Fry till onions become slightly brown. ) 3 3. cumin seeds 1 1/2 tsp. curry powder peppercorns cardamom cloves sticks cinnamon (1 inch long) Grind the first 10 ingredients in a blender adding 1 cup of vinegar into a smooth paste. coriander seeds 4 c. ginger powder 1 tsp. salt 1/4 c. Add garlic and ginger powder. Serve hot with rice. In a 2 1/2 quart saucepan. cumin seeds Tbsp. Basmati rice 3 1/2 c. coconut milk (thick) 1/8 tsp. rice and 3 1/2 cups of hot water.

chappathies and also with rice. salt of oil 1/8 tsp. Cut the egg into two halves. 3. As soon as chicken is well cooked. coconut milk (thick) 1 Tbsp. Add the eggs and potatoes into masala and bring it to full boil. Remove from heat and serve it with plain cooked rice. Wash fish thoroughly. Add salt. add the 8 pieces of hard boiled eggs and break open the raw egg over the mixture. In a skillet saute coriander seeds and chilies in a teaspoon of oil until golden brown and grind them with coconut and cumin seeds in a blender with 1/4 cup of water into a fine paste. coconut (shredded) Soak tamarind in a cup of hot water for 1/2 hour and make a juice of about 1 1/2 cups.4 EGG POTATO CURRY 3 Tbsp. If it it small like smelt use it as it is. tamarind . 3. Heat 1 tablespoon of oil and saute the above paste for 1 minute. cut it in to pieces and keep it aside. Serve it hot with rice. turmeric 1 medium sized onion. Simmer for 5 minutes.3. fish (any kind) 1 small ball tamarind (about the size of a lime) 1 1/2 tsp. Then add coconut milk. 3. add well cleaned chicken pieces in it. and the gravy becomes thick.3 EGG CURRY 3 c.. Then add water and salt and simmer until masala is cooked. vegetable oil 2 c. curry is ready.5 FISH CURRY 1 1/2 tsp. adding enough water to make it into a fine paste. ground masala paste. vegetable oil 3/4 c. potatoes. turmeric 1 clove garlic 1/2 x 1/2 inch ginger 1 Tbsp. coriander powder In a 4 quart saucepan. If it is big. salt 1/8 tsp. turmeric seeds 4 eggs (hard boiled and halved) 1 raw egg onion 4 Tbsp. cumin seeds 1 tsp. onion (chopped) Grind first 7 ingredients and also 2 tablespoons of coriander leaves (part of ingredient 8). chopped 1 lb. Let it cook for 15 minutes and then remove from heat. cumin powder 1 tsp. Remove and garnish with the rest of the coriander leaves. salt and turmeric.3 EGG CURRY 17 2 minutes. coriander seeds 10 grams coconut 1 red chili 1/8 tsp. This curry goes well with bread. red pepper (powder) 1 tsp. Then add next 6 ingredients. 5 to 7 servings. heat 4 tablespoons of oil and saute when onion until golden brawn. Let it simmer for 5 minutes. onion (chopped) 1/2 tsp. When it comes to full boil. coriander seeds 5 red chilies 6 Tbsp. water salt to taste 4 eggs (hard boiled) 4 medium potatoes (boiled and cubed) 1 tsp. coriander leaves chopped 1 Tbsp. vegetable oil 2 Tbsp. 5 servings. ground paste of spices.

Let it stand for 1 hour. coconut (shredded) . 5 servings. pork (trimmed and cut in squares 2 inch) 2 cardamom 1 (1 inch) piece cinnamon stick 4 whole cloves 24 peppercorns 1 Tbsp.6 MUTTON CURRY 2 c. Then add potatoes.onions (chopped) 1 oz. butter Cut the meat into large pieces. garlic and hot peppers adding enough water to make it into a fine juicy paste. stirring continuously. vegetable oil lb. When the liquid becomes thicker. warm water salt to taste 2 lb. add the meat and yogurt. fennel seeds 2 cloves 2 Tbsp. let the sauce of tamarind juice mixed with spices boil and then add the fish. Keep stirring for 2 minutes and then add tomato pieces. saffron 5 Tbsp. Add salt and 1 cup of warm water. cut in cubes tsp. Add pork. Add saffron and almonds. When the mixture turns into golden color. cumin seeds 1 tsp. yogurt 2 Tbsp. Serve it hot with rice.3 minutes. vegetable oil 1 c. turmeric. ginger. Cook until meat is half done. cumin powder leaves 1 tsp. pork or lamb. Note: In the case of small fish like smelt. Fry until light brown. hot milk 4 Tbsp. turmeric powder 1 lb. Grind next 5 ingredients in a blender ]adding enough water to make it into a juicy fine paste. 3. fish and the remaining oil in a saucepan and cook on the stove over medium fire.7 PORK CURRY 1 clove garlic 1-2 green hot peppers 10 almonds (optional) 1/2 tsp. Stir and cook for 5 minutes. Then add the dry blended spice powder. Grind onion. and tomatoes and potatoes into cubes. and when oil starts floating on top. salt and sufficient water to make a gravy.8 PORK OR LAMB CURRY 6 1 1 1 Tbsp.18 3 MEAT CURRIES juice. Mix this with yogurt and smear on pork. yogurt salt to taste dry blend these ingredients 3 dry red chilies 1 tsp. onion. Heat 2 tablespoons of milk for 1 minute and soak saffron in it. poppy seeds 1/2 tsp. 3. Saute onion and garlic in butter for a minute. garlic 2 Tbsp. remove curry from heat. Blanch and slice almonds. Heat oil and fry onion paste in it for 2. Cover with tight lid and cook on low heat until tender and dry. coriander 1 tsp. coriander seeds 2 medium onions 1/2 x 1/2 inch fresh ginger (chopped) Prick pork with fork. mutton 2 tomatoes 4-5 potatoes 2 medium. Remove from heat and serve hot 3. coriander powder tsp. Simmer for 1/2 to 3/4 hour.

lemon juice 3 Tbsp. add the ground paste and the remaining ingredients (last-5 ingredients). ginger. coriander leaves chopped Tbsp. yogurt {plain) 3 Tbsp. vegetable oil Tbsp. (Rearrange the chicken pieces once during this time so that each piece would have a good coating of the sauce. Then bake them uncovered in a preheated oven at 350 degrees F. ginger (chopped) 1 hot green pepper (whole) 1 tsp. After 2 minutes. vegetable oil 41b. salt 2 Tbsp. cinnamon. 3. for 1/2 hour or until it is well done.3. plain Preparation: for this dish has to be done in the morning to be ready for dinner. red pepper (powder) 1/8 tsp. ginger.10 TANDOORI CHICKEN (Type II) 8 cloves 2 x 2 inch cinnamon 2 cardamom 3 hot green peppers 1/2 tsp. whole green pepper in 6 tablespoons oil. Arrange the pieces in a baking tray and marinate in the refrigerator for 24 hours. coriander leaves. Mix salt with lemon juice and pour the mixture into the slits. Pour the leftover sauce over the chicken pieces and refrigerate for 8 to 10 hours. Then add 2 1/2 cups of water to it. Grind spices. 3.9 TANDOORI CHICKEN (Type I) 3 2 5 3 5 5 green hot chilies tsp. By this time.9 TANDOORI CHICKEN (Type I) 19 1 medium onion (chopped) 1/4 tsp. . garlic. chi chicken would have been half cooked. saute onion. Remove from heat and serve it hot with white rice. In a skillet. turmeric 1 tsp. Make a sauce by mixing last 4 ingredients in a wide-mouthed bowl. chopped coriander leaves 6 cloves garlic 2 x 2 inch ginger Skin the chicken. add meat pieces into this mixture and stir. vinegar Tbsp. Dip each chicken piece in the sauce and arrange in a baking tray. tomato puree Tbsp. salt Skin the chicken and cut it into medium sized pieces. Keep stirring for 5 minutes. hot green peppers and turmeric in a blender adding very little water into a smooth paste. for 1/2 hour or until done. Dip each chicken piece in the sauce press the mixture into the slits. salt Grind first 4 ingredients with 2 tablespoons of water into a smooth paste. After a minute. cloves. In a saucepan mix chicken pieces with the spice paste and 1/4 cup of water and boil on high flame until water evaporates. Grind next 8 ingredients (spices). remove tray from refrigerator and keep it at room temperature for 15-20 minutes. Let the mixture cook over medium heat until meat becomes tender and the liquid becomes thicker. yogurt. Then bake in the preheated oven at 350 degrees F. chicken 1 1/2 tsp. turmeric 1 c.) After 10 hours. Mix the paste with yogurt and vegetable oil in a wide-mouthed bowl. adding very little water into a fine paste. cardamom. 1 whole chicken 6 cloves garlic 2 x 2 inch ginger 8 cloves 2 x 2 inch cinnamon 10 black peppers 1 1/2 tsp. Cut deep slits in all pieces.

lemon juice (concentrate) 1/2 tsp. Dip the balls in egg whites. drain oil and mix fish with next 8 ingredients. red pepper (powder) 1 tsp. 4. cut it into medium sized pieces. Saute onion in oil until golden brown. lemon juice 1/2 tsp. Deep frying is not recommended since it would wash out the masala (spices) from fish into the i11.2 FISH CUTLET (Type II) 2 green peppers (chopped) 2 c. fish (any kind) 1 Tbsp. 4.20 4 MEAT SIDE DISHES 4 4. red pepper (powder) Remove bones. Make the mixture into small round balls (about the size of a lime). black pepper powder 3 egg whites 2 c.1 MEAT SIDE DISHES FISH CUTLET (Type I) salt to taste 1/2 tsp. coriander powder c. cumin powder 1/8 tsp. lemon juice (Concentrate) 1/2 tsp. Mix it well and make it into small balls about the size of a lime. onion (finely chopped) 2 tsp. ground beef 10 oz. ginger (powder) 1/8 tsp. bread crumbs 1/2 c.pepper powder 1 tsp. Set it aside for 15 minutes. oil 1 c. red and black pepper and cook for 3 minutes. garlic powder 1 tsp.4 KIMA 1/8 tsp. cumin seeds (powder) tsp. bread crumbs 1 egg salt to taste 1 c. Add mashed potatoes. green peas (frozen) 1 onion (chopped) 2 Tbsp. oil 1 can mackerel or salmon 1 c. fish pieces. salt 1 tsp. boiled mashed potatoes 1 can mackerel or salmon 2 tsp. salt Clean fish well. red. turmeric powder tsp. oil 1 lib. coriander powder 1 tomato (large) 1/4 c. 4. When one side is cooked. Let the fish cook in oil until golden brown. tomato sauce 1 lb.3 FRIED FISH 1/8 1/2 1/2 3/4 tsp. Makes into 30-35 cutlets. 4 servings. Dip each ball in egg. coat them with bread crumbs and deep fry in oil until golden brown. oil (for sauteing) Remove bones and drain oil from fish. boiled mashed potatoes 1 1/2 c. salt. If it’s big. red pepper powder 1/4 tsp. black pepper powder . and mix next 6 ingredients with it. carefully turn it over for the other side to be evenly cooked. onion (finely chopped) 1 c. turmeric powder 1 1/2 tsp. coat with bread crumbs and deep fry in oil until golden brown. butter 1 tsp. lemon juice. Heat oil in a skillet and set the pieces of fish on top of the oil.

5 MASALA MEAT FRY 21 In a heavy saucepan. salt 2 Tbsp. black pepper. salt and turmeric until beef becomes tender. Note: You may use ground lamb instead of beef. ginger. Cook meat covered over medium heat. Cook beef with the masala paste. saute onion in melted butter until golden brown. Add spices (cumin powder. Roll them in bread crumbs and deep fry in low heated oil. garlic powder. Add a little water if necessary but only to keep the meat from burning. lemon juice 6 Tbsp. stewing beef salt to taste Grind peppercorns and cumin seeds in the blender. fennel seeds 2 x 2 inch fresh coconut 1 tsp. ground lamb (buy shank half of leg of lamb and ask butcher to remove outer layer of fat and central bone) 4 to 6 hot green peppers 1/4 x 1/4 inch fresh ginger 4 cloves garlic Grind first 9 ingredients except lamb. and onions lengthwise.6 MEAT FRY 3/4 lb. meat 2 medium onions 1 tsp. Note: Meat has to be cooked in its own water. 4. When lemon juice blends with the meat and when meat is soft and cooked. Every now and then stir it nicely. cut tomatoes and tomato sauce. This dish should be moist but not stewy. Potatoes can be used in addition to peas. Add the peas. Takes about 3/4 to 1 hour to be cooked. cumin powder 1/8 tsp. When they turn into golden color. Mix it with ground meat and make balls about the size of big cherry. red chili powder 1 tsp.7 MEAT (Lamb) BALLS 2 Tbsp. red pepper and coriander) into it and saute for 2 minutes. crushed curry or mint or coriander leaves oil to deep fry bread crumbs 1 lb. remove from fire. whole peppercorns 2 tsp. turmeric 1 1/2 large onions (chopped) 4 Tbsp. oil 1 1/2 tsp. Saute onions in 6 tablespoons of oil. Stir and cover tightly. add first 6 ingredients. Add the meat to the onions and fry until meat becomes nice and brown. turmeric powder 1 tsp. When the water evaporates (after 1/2 hour) add lemon juice. salt Cut meat in small cubes.5 MASALA MEAT FRY 1 1/2 tsp. coriander powder 1 tsp. Do not add water unless it’s very necessary .4. dry roasted chick peas 1/4 medium size chopped onion 1/4 tsp. whole cumin seeds 2 lb. Reduce heat and simmer for 30 minutes. turmeric powder. 4. Serve hot. adding enough water to make it into a fine paste. adding very little water to make it into a coarse thick paste. 4. Then add the ground beef and brown evenly. oil 1/2 tsp. Serve as snacks . Saute onion in 4 tablespoons of oil until golden brown.

lamb (1/2 inch. 1 bell pepper and 1/4 eggplant (vegetables) 1/2 tsp. shrimp 2 large onions chopped 2 green chillies chopped 2 tomatoes chopped Soak shrimp in warm water and wash well. For meatball kurma.8 LAMB KEBAB 4 cloves 2 cardamom 1 piece cinnamon 1 tsp. If it sticks to the bottom. coriander powder 1 egg Mix first 12 ingredients and pressure-cook for 6-7 minutes. Heat 2 teaspoons of oil 1 in a heavy bottomed saucepan and saute mustard seeds. Make paste into 15 balls. and when tomatoes are soft.9 SHRIMP MASALA FRY 1/2 tsp. salt 1/2 x 1/2 in ginger 4 cloves garlic 1/2 c. Add chilies and tomatoes. add shrimp and turmeric powder. oil salt to taste 12 oz. oil in a fry pan and saute onions until golden brown. add 1/2 cup of water. turmeric powder 1/4 c. cumin seeds. cubed) 1/4 chana dhal 1 onion. toor dhal or chana dhal Tbsp. toor or chana dhal and rice for 3 minutes and blend them in the grinder with coconut and green chilies. rice Tbsp. salt. 5 5. curry leaves c. yogurt 1/4 tsp. flatten and deep-fry until both sides are golden brown. chili powder 1/2 tsp. Blend in a foodprocessor or blender with egg into coarse paste adding a little water if needed. oil tsp. After 3 minutes add 1/4 cup water. buttermilk Fry in a teaspoon of oil. chopped 3 green peppers 1/4 c. When vegetables cook halfway. 4.1 3 1 1 1 1 1 1 VEGETABLE CURRIES BUTTERMILK KULAMBU 1 medium sized hot green pepper (chopped) 1 cucumber. When the vegetable mixture comes to . coconut (scraped) Tbsp. and cook on low heat until shrimp is cooked and the gravy thickens. urad dhal and curry leaves. Heat 1/4 c.22 5 VEGETABLE CURRIES with ketchup. without coating with bread crumbs and without deep frying in ail. Note: You may make kurma or curry of your choice and cook meatballs in it. make meatballs about the size of small lime. mustard seeds 1/2 tsp. add the masala paste and keep stirring. 4. water oil for frying 1 lb. When urad dhal becomes golden brown. cumin seeds tsp. add all the vegetables and salt. urad dhal salt to taste tsp. Cut vegetables into small pieces and wash them in water. adding 1/8 cup of water into a smooth paste.

Top with sliced tomatoes.3 CHICK PEAS CURRY (Type II) 2 onions (medium) (1 sliced and 1 to be blended) 1 tsp. coriander seeds 1 Tbsp. add mustard seeds and cumin. oil 1/4 tsp. 1 onion and coriander seeds with 1 tablespoon of water into a paste. salt. chili powder 1 tsp. oil 1 onion (chopped) (medium size) 2 hot green chilies. tomato paste 1 lb. coriander powder 1 tsp. 5. turmeric powder 1/8 x 1/8 inch ginger 3 red chilies 10 pieces coriander leaves Soak chick peas overnight and cook in a pressure cooker with 3 cups of water with salt and turmeric powder until they become soft. Add tomatoes and cook until tomatoes become soft. Add round coriander. oil1 1 tsp.5. cumin 2 cup chopped tomatoes 1 tsp. ground coriander seeds 1/4 tsp. When mustard seeds start popping add onions. Serve it hot with rice. salt 3 Tbsp.2 CHOLE (CHICK PEAS CURRY) (Type I) 23 a full boil. turmeric 1/8 tsp. Fry this paste in 1 tablespoon of vegetable oil. 1 cup liquid. cover and simmer for 5 minutes. Use back of a large spoon to mash mixture until half the chick-peas break apart. Mix well and pour the whole mixture into the rest of the cooked chick peas.) 5. add the buttermilk. (Do not boll buttermilk. Blend 2 tablespoons of cooked chick peas and add this to the fried paste with masala powder.4 CHICK PEAS CURRY (Type III) 1 tsp. bring to a boil and cook until tomatoes start breaking apart (5 minutes). masala powder 1 tomato {sliced) 1 c. Add lemon juice and coriander and serve hot. ground pepper 1/2 cup liquid 2 cans chick-peas 1 Tbsp. ground cumin 1/8 tsp. chick peas 1/2 tsp. chopped onion and coriander leaves. cumin. Add Chick peas. Blend ginger. water salt to taste. and saute until edges start browning. 1/2 cup liquid.2 CHOLE (CHICK PEAS CURRY) (Type I) 1/4 tsp. Serves 8. 1/8 tsp. dry (raw) 3 c. bring to a boil. chopped cilantro Heat oil. When the buttermilk mixture is about to boil remove from heat. chopped 2 cloves garlic (crushed) . black and red pepper. Stir and mix well. chick peas. mustard seeds 2 Tbsp. 5. cumin seeds (powdered) salt to taste 2 tomatoes or 1 1/4 Tbsp. lemon juice 1 cup liquid 1 Tbsp. mustard seed 1 cup chopped onions 2 tsp. chilies.

24 5 VEGETABLE CURRIES 1/2 inch ginger 1/4 tsp. tamarind paste 2 tsp.6 MILAHU KULAMBU (Black Pepper Stew) Masala Ingredients: 1 whole red chili 1/2 tsp. cashew nuts 1 tsp. fennel seeds 1/2 tsp. curry leaves . mustard seeds salt to taste Grind masala ingredients in a blender with 1/3 cup of water into a fine paste. coriander powder. cauliflower Vegetables: 1 tomato 1 c. oil 1/2 tsp. coriander seeds 1 Tbsp. When potatoes are well cooked. toor dhal 1 tsp. 7 servings. 5. Cut coconut into small pieces. Stir. Stir. Good to eat with chappathi. Add chick peas and more water and salt if needed. Then add the coconut milk . cover and let it cook for 5 minutes until potatoes are half done. mushrooms Spices to be sauteed: 1 Tbsp. toor dhal 1 tsp. cinnamon powder 1/2 tsp. onion 1 tsp. fresh coriander leaves Saute mustard seeds in oil. oil 1/2 c. If using tomato paste. Poori and rice. add turmeric and masala paste. whole black pepper 1/2 tsp. grind them in the blender to make 3 cups of coconut milk. add chopped onion. turmeric 2 medium sized potatoes 3/4 tsp. add cut tomatoes (if paste isn’t used) and cinnamon powder and cloves In a couple of minutes. coconut. garnish with coriander leaves and remove from heat. Add potatoes cut in small cubes.5 MUSHROOM KURMA 1 c.Cover the skillet and cook kurma on low heat until all vegetables become soft and cooked. In a fry pan. Wash and cut potatoes. fennel seeds 1/4 tsp. onion and coriander leaves. chana dhal 2-3 red chilies 2 Tbsp. add green chilies. Stir the contents. carrots and tomatoes in squares and onions lengthwise. Keep stirring for 5 minutes so that it will not stick to the bottom. cloves 1/2 Inch cinnamon 4-5 cardamom 1 Tbsp. ginger and turmeric powder. When onion turns into golden brown. add that too and a cup of water. When they crack. fenugreek 1 tsp. shredded 1 1/3 Tbsp. garlic. Add the lemon concentrate and then remove from heat. cloves (powder) 3 Tbsp. Split cauliflower into small sections. poppy seeds 1/2 tsp. After 2 minutes. 5. shredded coconut 1 Tbsp. heat 6 tablespoons of oil over medium heat and saute cloves. After 1 minute. cumin powder and salt. add the vegetables and salt.

Soak tamarind in warm water for 1 hour and make a juice of about 2 cups. toor dhal. remove from heat. When mustard seeds crack and urad dhal becomes golden brown. vegetable oil small ball tamarind {size of lime) Masala ingredients to be blended: 3 red chilies.7 PARUPPU CURRY (Dhal Curry) 2 Tbsp. 1/2 cup of cooked toor dhal and salt. In a fry pan add 2 tablespoons of oil1 and heat it over medium heat. urad dhal and curry leaves. When the mixture boils. toor dhal 1/4 tsp. 3 Tbsp. In a saucepan. Keep this aside. sambar powder or c. mixture into it. Mix. oil 1/2 tsp. add chopped green pepper and onion. toor dhal red chilies tsp. cook toor dhal with turmeric and asafoetida in 4 cups of water. urad dhal 1 Tbsp. urad dhal. turmeric . asafoetida powder 3 c. dried vegetables of any kind 1/2 c. asafoetida 1 tsp. When mustard seeds crack and . turmeric 1/4 tsp. Add salt. remove from heat and serve it hot with rice. pour toor dhal. curry leaves 1 1/2 tsp. turmeric and dried vegetables in the oil and saute until golden brown. heat oil.8 1 2 2 3 1 PARUPPU URUNDAI KULAMBU (Lentil Ball Stew) 1/2 tsp. When onion turns into golden colors. split urad dhal 1 tsp. adding enough water to make it into a fine paste. Make the paste into small balls of about lime size. mustard seeds 1 tsp. 1/2 tsp. mustard seeds. cooked toor dhal Saute first 4 ingredients masala ingredients) in a teaspoon of oil until they become golden brown and grind them in a blender with 1/2 cup shredded coconut. onion (chopped) 1 c. oil1 1/2 tsp. Remove from heat and serve it with rice. mustard 1/2 tsp. Then add the tamarind juice. add the masala paste.7 PARUPPU CURRY (Dhal Curry) 25 2 Tbsp. In a skillet. heat 2 tablespoons of oil. curry leaves. Add the ground paste and saute for 10 minutes. Add mustard seeds and urad dhal. coriander 6 black peppers (whole) 1 tsp. When toor dhal becomes soft. mustard seeds 1/2 tsp. 8 servings. chana dhal and 1/4 tsp. 1 tsp. asafoetida Soak toor dhal for 2 hours and then wash it and grind it with chilies and 1 teaspoon salt adding 1 tablespoon water. cumin seed. When the mixture comes to full boil. 1 tsp. 5. salt In a pressure cooker. tamarind paste with 1 cup of hot water and make a juice. urad dhal1 salt to taste 1/2 tsp.water 1/2 tsp. urad dhal 1 hot green pepper 2 Tbsp.5. 5. salt Tbsp. add 1 tablespoon of oil and saute mustard seeds. Add asafoetida. In a fry pan. Remove from heat and let it cool.

Let the mixture come to 0 full boil. oil 2 tsp. When onion turns into golden color. In place of eggplant you can use potato. remove the curry from the stove. Then add the balls made of toor dhal. In a saucepan with the heavy bottom.Soak tamarind in 2 1/2 cups of warm water for 1/2 hour and make a juice by pressing the pulp. chopped 1 eggplant 1 tomato 1 1/2 tsp. masala powder 1 tsp.9 POTATO CURRY 1 tsp. tamarind juice and salt (cooked black eye peas of 10 oz. turmeric and coconut. use 2 tablespoons of it and also the ground paste of shredded coconut) . salt 4 red chilies 2 tsp. or cooked kidney beans or any other type of cooked beans of about 10 oz. mustard seeds 1 onion.10 EGGPLANT PULIKULAMBU 1/4 c. water 1 boll tamarind (size of lime) 1/2 tsp. Keep stirring the vegetables for 5 minutes and then add the masala paste or powder. 7 servings. add remaining ingredients and cook for 15-20 minutes. oil 3 medium potatoes (diced) 1/2 c. After 15 minutes.) When vegetables become cooked. add the vegetables which should be cut in cubes. If using sambar powder. chili powder 1/2 tsp. turmeric 3 Tbsp. Add urad dhal and mustard seeds. turmeric powder 2 tomatoes. mustard seeds 2 chopped green chilies 1/2 tsp. add tamarind.26 5 VEGETABLE CURRIES urad dhal becomes golden brown. can be added also at this point if one prefers. This curry goes well with rice. water 1/2 tsp. When the mixture turns into golden colors. add 2 onions. When mustard seeds crack. 5. adding 1/4 cup of water into a smooth paste. 5. ginger (chopped) 2 onions (chopped) 1 Tbsp. This goes well with chappathies. coriander seeds 8 Tbsp. sambar powder (which can be bought in the Indian stores or it con be made by the grinding of Masala ingredients in a blender) and 1 teaspoon salt. Remove pulp by a strainer. (In place of this paste you con also use ready-made sambar powder. fry first 4 ingredients in a tablespoon of oil. okra or any other type of vegetable you may wish. Remove from heat and serve it hot with rice. pulikulombu will get thicker. coriander powder 1/2 tsp. heat the rest of the oil.11 TOMATO RASAM 2 Tbsp. urad dhal 1/2 tsp. sambar powder instead of above Fry red chilies and coriander seed in 1 teaspoon of oil until golden brown and grind them with cumin seeds. coriander leaves chopped 1 tomato 1 small ball tamarind (size of lime) . 5. water. coconut (shredded) or 2 Tbsp. green peas In a medium size saucepan. cumin seeds 1/8 tsp. sliced salt to taste 1 c.

Heat oil and add mustard seeds. Save. Cook toor dhal in 4 cups of water (easily done in a pressure cooker).12 LEMON RASAM 27 1 Tbsp. Add mustard seeds. pour tamarind water into it. etc. salt 1 Tbsp. mustard seeds 1/2 tsp. When thy pop add ginger and chillies and fry for a minute. turmeric paste and boil for 5 minutes. crushed cumin seed. mustard seeds 1/2 tsp. oil over medium heat. When they crack. Mix well. fenugreek tsp. curry leaves and broken red chilies. warm water for 15 minutes. toor dhal Cook toor dhal with 2 cups water and 1/8 teaspoon turmeric powder until it becomes soft. turnips. Remove from heat immediately (do not let it boil). Cut tomato into small pieces and crush them into tamarind water. remove from heat and mix tamarind water. water 1 Tbsp. black Pepper (powder) 1 tsp. Set aside.13 3 2 1 1 SAMBAR 2 red peppers broken 4 green peppers slit 5 curry leaves 1/4 tsp. fenugreek 1 tsp. Rasam powder instead of above 3 items) 2 tsp. 5. Wash and cook toor dhal with 2 cups of water. turmeric powder 1 tsp. toor dhal 1/2 tsp. add fenugreek. cumin seeds (crushed) 6 cloves garlic (crushed) (or use 1 tsp.) Soak tamarind in 2 c. oil 1/2 tsp. Add salt. cumin seeds . and add mustard seeds. When this mixture turns golden brown. In about 5-7 minutes small bubbles will pile on top. Sambar powder Tbsp. Heat oil in large frying pan. Add 2 more cups of water and make tamarind juice of 3 cups. salt 1/2 tsp. In a fry pan heat 2 tsp. When dhal is well cooked. coriander leaves juice from 1 lemon 1x1 inch ginger chopped 2 green chillies chopped 2 tomatoes 1/4 c. curry leaves 1 red chili Soak tamarind in 1 cup of warm water. toor dhal 1 tsp. block pepper. mustard seeds tsp. Add this to the rasam and boil for 2 minutes. asafoetida (optional) 2 cups water 4 c. Goes well with rice. fenugreek. oil tsp. Remove from heat and add lemon juice and coriander leaves.5. cumin seeds 1 ball tamarind (lime sized) 1 c. 1 cup water and 1/8 tsp. salt 2 cups vegetables cut into 1x1 cm pieces (eggplant. 5.12 LEMON RASAM 1/4 tsp. Mix and sieve squeezing out the juices. To the cooked toor dhal add 2 cups water and mash well. Add tomato pieces. garlic and pieces of coriander leaves. Remove the pulp by a strainer. Then press the pulp and get the essence out. okra.

Set aside. cumin 1/2 tsp. split red chillies. Add tamarind juice. Heat oil. mix thoroughly and serve hot. Stir a few times. When mustard seeds start popping add green-chillies and curry leaves and stir for a minute.14 PLAIN SAMBAR 2 cups hot water 2 1 2 5 tsp. When mustard seeds pop. bring to a boil cover and simmer until vegetables are cooked. Add vegetables and saute over high heat for 5 minutes. salt 3 Tbsp. asafoetida. coconut (shredded) 1 tsp. mustard seeds tsp. cumin. cook toor dhal with 4 cups of water for 5 minutes and keep it aside. salt. reduce flame to a simmer. oil 1/2 tsp. Mix and sieve. sambar powder. use 1/2 tablespoons of it and also the ground paste of 1 cup shredded coconut sauteed in 1 tablespoon of oil. Set aside. mustard seeds Masala Ingredients: 1 c. toor dhal 1 small ball tamarind (size of lime) 2 carrots 1 bell pepper 1 tomato 1 onion 1/4 eggplant Fry a11 masala ingredients in 1 tablespoon of oil in a fry pan over medium heat until golden brown and grind them in a blender adding 1 cup of water into a fine paste. cover and cook until vegetables are done. mix. Add tamarind juice. and saute for a few minutes.) In a pressure cooker. add curry leaves and green chillies. fenugreek. turmeric 2 cups vegetables cut into 1 cm cubes (eggplant. oil 1 tsp. and salt. 5. samba powder. 5.28 5 VEGETABLE CURRIES and dried red chili. bring to a simmer and serve hot.15 COCONUT SAMBAR 1 tsp. Add to cooked toor dhal. Add cooked toor dhal. Add cut vegetables. (In place of this you can also use sambar powder. fenugreek 3 tsp. salt Soak tamarind in 2 cups of hot water for 15 minutes. Soak tamarind in 1 1/2 cups of warm water for 1/2 hour . turnip. If using sambar powder. fenugreek dry red chillies curry leaves (optional) 1 ball of tamarind (size of lemon) 3 Tbsp. potatoes. sambar powder 1 tsp. turmeric 1 1/2 tsp. chana dhal 2 red chilies 1/8 x 1/8 inch asafoetida 1 potato 1/8 tsp. add mustard seeds. Cook toor dhal in 4 cups of water and turmeric (quick with a pressure cooker). pushing out as much of the tamarind juice as possible. coriander seeds 3/4 c. asafoetida(optional) 4 green chilies slit 1 cup toor dhal 1/8 tsp. okra) 4 cups water 2 Tbsp.

Grind coconut. remove from heat. carrots. and coriander leaves. mustard seeds 1/4 tsp. rice 1 red chili Cook spinach or mustard greens in 1/4 cup of water. carrot. tomato. When the whole mixture comes to a full boil. mustard seeds 1/2 tsp. Saute mustard seeds and fenugreek in oil. onion) into medium sized pieces. coconut (grated) 1/2 tsp. remove pan from heat and add the sauteed mixture into the spinach. 5. In a fry pan. In a heavy-bottomed saucepan.16 TOMATO AND CARROT SAMBAR 29 and take the essence out of it. turmeric powder 1/4 tsp. heat oil over medium heat and saute mustard seed urad dhal. sambar powder. Soak tamarind in 1 cup of water for 1 hour and make a juice of 2 cups. stop the heat. cumin seeds 1 c. Cut all vegetables (potato. bell pepper. oil 1 packet spinach or mustard greens 1/4 c. fenugreek 1 tsp. cook vegetables in 1 1/2 cups of tamarind water mixed with turmeric and salt. urad dhal 1/2 tsp.onion and eggplant) in small sizes.5. 5. 5. Remove the fry pan from heat and add to the cooked toor dhal and cook for 3 minutes. salt 2 tsp.16 TOMATO AND CARROT SAMBAR 1/2 tsp. buttermilk 8 oz. mustard In 4 cups water cook 1 cup toor dhal in a pressure cooker for 5 minutes and keep it in the cooker. Do not boil. fenugreek and asafoetida until they become golden brown. Ina a fry pan. fenugreek 1/4 tsp. Then add salt. coriander leaves chopped 1 cup toor dhal 1 small ball tamarind (size) lime) 3 tomatoes 1 carrot 1 onion (large) 3 Tbsp. add the ground masala paste (or masala powder and coconut paste) and cooked toor dhal. 7 servings. When mustard seeds crack. When mustard seed crack. 6 if small . oil 1/2 tsp. Add the vegetables into it. Goes well with rice. asafoetida 2 tsp. Stir for 5 minutes.17 SPINACH CURRY 1/2 tsp. turmeric. red chili and cumin seed with buttermilk into a fine paste and mix it with yogurt and cooked spinach.18 STUFFED EGGPLANT CURRY 1/4 c. Add curry leaves also if you have them. Wash and cut vegetables (tomato. rice. tamarind juice. plain yogurt 1/2 tsp. Serve it hot with rice. remove the fry pan and add into the mixture of toor dhal and vegetables. saute mustard seeds in oil. urad dhal 1 small ball tamarind (size of lime) 1 eggplant if large. sambar powder 2 Tbsp. When it starts bubbling. vegetable oil 1/2 tsp. When vegetables are cooked. Heat the mixture. . Remove the pulp by pouring it through a strainer.

dried vegetables 1/2 tsp. Let the mixture come to a full boil. If using the small ones. curry leaves dried 1/4 tsp. chana dhal 2 Tbsp. split halfway with a knife. You can also dry vegetables during summer in the sun. Add enough water with the rest of the tamarind water to make it into 2 cups. oil 1/2 tsp. curry leaves 1/2 tsp.30 5 VEGETABLE CURRIES Masala ingredients: 2 Tbsp. When urad dhal turns into golden color. 5. When the liquid comes to thicker consistency. salt Soak tamarind in water for 1 hour and make a juice of about 1/2 cup. heat the rest of the oil. chick peas 1 tsp. Turn the eggplants very slowly so that the stuffing will not come out. When the eggplant is half cooked add the rest of the tamarind water and turmeric. cumin seed (crushed) Cut tomatoes into cubes and the onion lengthwise. urad dhal 1/4 coconut 4 red chilies 1/4 tsp. Insert the paste equally into the slit of each eggplant piece. red chili powder. red chili powder 1/4 tsp. In a skillet over medium heat. mustard seeds 1/2 tsp. size of lime salt to taste 1 tsp. remove from and heat and serve it hot with rice. But sundaikai and molathakkalikai are the 2 main dried vegetables can be bought in the Indian stores. When the eggplants are completely cooked. 2 Tbsp.20 VATHAL KULAMBU (Curry with dried vegetables) Note: Any kind of dried vegetables can be used. salt 1 Tbsp. When onion turns into golden color. oil for 5 minutes. turmeric 1 tsp. coconut milk (thick) 1/2 tsp. mustard seeds 1 tsp. turmeric 1 tsp. asafoetida powder 1 Tbsp. Then add coconut milk. onion (crushed) 6 medium size tomatoes 1 whole onion 4 Tbsp. Saute masala ingredients in 2 tsp. If using the big eggplant. 5. Heat oil in a saucepan and saute mustard seeds and urad dhal. add the eggplants. into the salt. remove from hot and serve it hot with rice. rice flour . turmeric. add the tomato pieces. cumin seeds 8 black peppers (whole) 2 tsp. and then grind them in the blender into a powder. add the onion. urad dhal and curry leaves. crushed onion and cumin seeds. fenugreek 2 tsp. asafoetida 2 red chilies 1/2 tsp. tamarind water and make it into a paste. sambar powder 1/4 tsp. cut it into 6 equal pieces. turmeric powder 1/2 tamarind. oil 1/3 c. When urad dhal turns into golden color. urad dhal 1 tsp. Saute mustard seeds. Mix the powdered masala with 1 Tbsp.19 TOMATO CURRY 2 c. Take each piece and split it halfway with a knife. Continue sauteing tomatoes for 10 minutes.

onion (chopped) lb. salt and sambar powder. coconut (shredded) tsp. Mix 1 tsp. Stir the mixture an remove from the heat. In a medium saucepan. curry leaves (optional) 1/4 lb. add the onion. red pepper powder 1/4 tsp. add the masala paste and stir well. add the cooked beans. Remove from stove and add beaten yogurt and more salt if necessary. Mix well and remove from the heat. When the mixture comes to a full boil. When the mixture turns into a golden brown color. Mix 1 cup of water. cold water and pour it into the curry. 6. Let it boil for 15-20 minutes.2 2 1 1 1 2 FRIED BEANS 3 Tbsp. salt and sambar powder with the cut beans in a saucepan and cook until they become soft. 1 1/2 inches long. 3 or 4 servings. oil the next 7 ingredients. urad dhal 1 Tbsp. coconut (shredded) Dice green beans into small pieces. oil 1/2 tsp.31 Soak tamarind in 1 cup of warm water for an hour and make 1 cup of concentrated tamarind juice by loosening the pulp. water 1 tsp.1 VEGETABLE SIDE DISHES AVIAL 3 green chilies 1 tsp. When vegetables are cooked. water tsp. green chilies and rice (soak in water for awhile) adding enough water to make a coarse paste. over low heat. rice flour in 2 tbsp. Add 1 tablespoon of coconut oil and curry leaves if available. Let the mixture come to a full boil. beans 2 carrots 2 cucumbers 2 or 1/2 lb. pepper and turmeric. 6 6. add tamarind juice.3 1 2 1 2 BROCCOLI/ASPARAGUS KOOTU ] ] masala ingredients ] 1/2 tsp. turmeric 1/2 yogurt 1 Tbsp. When the onion turns into golden color. coconut oil (optional) 1 Tbsp. potatoes 1/2 eggplant (1/4 lb) 1 raw banana 1 bell pepper 2 tomatoes 1/2 coconut (fresh) Wash and cut all vegetables lengthwise 1/2 inch wide. sambar powder Tbsp. When the water evaporates. add the coconut to it. mustard seeds 1/2 tsp. heat the oil and saute mustard seeds and urad dhal. green beans c. cumin seeds c. mustard seeds hot green pepper Tbsp. In a frying pan. saute in 2 tbsp. salt (or more) 1/4 tsp. salt tsp. Grind coconut. 6. remove from the heat and serve it hot with rice. 8 servings. This same preparation can be used for many other kinds of vegetables. Cook vegetables in a cup of water adding salt1t. When the mustard seeds crack. broccoli or asparagus . rice 1 c.

When dhal is about 2/3 cooked. When the onion turns golden add the cabbage and coconut. Cut green pepper into small pieces. Serves 10. add green pepper. salt 1/2 tsp. onion (chopped) 2 Tbsp. 6. water 2 Tbsp. salt and shredded cabbage. Goes well with rice. cumin seeds (powder) Cut each Brussels sprout into 5 pieces and keep it aside. moong dhal salt to taste 1/2 tsp. When broccoli is half cooked add the ground masala paste and salt into it. When the cabbage is cooked (do not overcook). add onion.4 BRUSSELS SPROUTS KOOTU 1/2 tsp. pepper. grind pepper. oil 1 Tbsp. When onion turns into golden color add the vegetables.5 CABBAGE PREPARATION (Type I) 2 1 1 2 Tbsp. When the mustard seeds crack and urad dhal turns brown.32 6 VEGETABLE SIDE DISHES (frozen or fresh} 1/3 c. urad dhal and asafoetida in oil. oil 1 Tbsp. onion (chopped) In the mini-blender. water Tbsp. Boil moong dhal in 3 1/2 cups of water. mustard seeds 1/2 tsp. When mustard seeds crack. coconut (shredded) l lb. cumin seeds and coconut with 1/4 cup of water into a coarse paste. Brussels sprouts 2 c. Goes well with rice. Serve with rice. Cut broccoli or asparagus into small pieces. 6. add Brussels sprouts. chana dhal 2 hot green peppers 1 tsp. When Brussels sprouts become soft. In a frying pan. add broccoli or asparagus into it. onion (chopped) Tbsp. In a saucepan boil moong dhal or chana dhal in 1 cup of water. urad dhal 3 Tbsp. Stir the mixture and remove from the heat. 6. remove from heat and drain the water if there is any. When the vegetable becomes soft and well cooked. 1/8 tsp. mustard seeds 1/2 tsp.6 CABBAGE PREPARATION (TYPE II) 2 red or green chillies 1/2 lb. oil Shred cabbage into tiny pieces. add onion. When dhal is half cooked (takes about 10 minutes. In a saucepan boil 2 cups of water and cook chana dhal in it. add chopped onion and when they become golden brown add cooked Brussels sprouts and the shredded coconut. salt. salt 3/4 tsp. asafoetida (powder) 2 Tbsp. Stir well and remove from heat. Serve it hot. remove from the heat. Saute mustard seeds and urad dhal in oil. urad dhal pieces. urad dhal 2 Tbsp. coconut (shredded) 1 medium cabbage 2 hot green peppers 1 tsp. When mustard seeds crack. When the water boils. moong dhal or chana dhal c. saute mustard seeds and urad dhal in oil. remove saucepan from heat . 10 servings. cabbage . Stir the entire mixture and remove from the heat. cumin seed powder into it. Saute mustard seeds.

chili powder oil for deep frying cabbage c. Serve it hot with rice. 6 to 7 servings. Keep on stirring often and when carrots become soft. Steam cook cabbage and Lima beans (or peas) with salt. onion (chopped) 2 tsp. In a 4 quart saucepan saute urad dhal and mustard seeds in oil. fry the mustard seeds.7 1 3 a 1 CABBAGE ROLLS 1 c. Stir the mixture well and remove from heat. water 1/2 tsp. . In a saucepan. Dip each stuffed cabbage in the batter and deep fry in oil until golden brown. hot green pepper(chopped) 2 Tbsp. 6. Spread the leaf and fill it with curried vegetable or meat. coconut and salt. hot green pepper chopped salt to taste 4 carrots 2 Tbsp. leftover vegetable or meat few toothpicks or thread c. water 1/2 tsp. Instead of lime juice you can also use 1 cup of plain yogurt and mix shredded carrots with salt and pepper. oil 1/4 tsp. add the shredded carrots. Serve them hot. Blanch them by dipping them in boiling water for a minute and then in cold water. Make a batter by mixing gram flour. ginger (chopped) 3 Tbsp. Stir and add 1/8 cup of water. The same preparation can be used for many other vegetables. lime juice Shred carrots. Blanching can be done also by leaving the leaves in the freezer for 2 hours. Substitute beans. gram flour Carefully separate each leaf and wash under running water. salt and pepper. When mustard seeds crack.8 FRIED CARROTS 2 Tbsp. salt 1/2 tsp. curry leaves 2 Tbsp. urad dhal 2 Tbsp. urad dhal and curry leaves in oil.7 CABBAGE ROLLS 33 2 Tbsp. add the onion and green pepper. 6.B. oil Shred carrots with a shredder. When mustard seeds crack add ginger and cooked vegetables. turmeric powder and 1/2 cup of water in a pressure cooker until the vegetables become soft. N. beets and turnip in place of cabbage. 6. Mix with lime juice. coconut (shredded) Cut the cabbage into tiny pieces and wash them.6. peas or Lima beans salt to taste 1/4 tsp. Serve hot. turmeric powder 1/2 c. mustard seeds 3 Tbsp. 1 cup of water. remove from heat. mustard seeds 1/2 tsp. When the onion turns into golden color.9 CARROT SALAD 1 tsp. carrots. Carefully roll it and secure it with a thread or toothpick. coconut (shredded) salt to taste 4 carrots 1/2 tsp. chilies. urad dhal 1/4 tsp. salt and chili powder. Sprinkle shredded coconut.

urad dhal 1/2 tsp. cumin and chana dhal in 1/2 tablespoon of oil until golden brown. Keep on stirring until cauliflower becomes soft and cooked. mustard seeds Take each section of the cauliflower apart. onion(chopped) salt to taste 1/8 tsp.10 FRIED CAULIFLOWER (Type I) 1 Tbsp. turmeric 1 tsp. salt and the chili powder. gram flour Split cauliflower into small florets. 6. (You can bake them also instead of frying. Tbsp. Tbsp. When cauliflower is cooked. chili powder 1 big cauliflower 4 Tbsp. 5 servings. (without adding any water). 6. Heat oil in a frying pan and saute onion in it. Cook until done. Keep on stirring until the eggs are cooked. 1 Tbsp. salt and chili powder with it. oil 1 medium onion (chopped) Cut cauliflower into tiny pieces and wash them well. Heat 4 tablespoons and mustard of oil in a pan and place the eggplants on it. Split open the eggplants and stuff them with the paste. Dry blend the spices into a powder first. Beat the eggs with a fork and mix gram flour. add the onion.) . Takes about 10 minutes to be cooked. coriander powder 1/2 tsp. turmeric.34 6 VEGETABLE SIDE DISHES 6. STUFFED EGGPLANTS (Type I) coriander seeds cumin seeds red chilies chana dhal ] ] spices ] ] 5 1/2 Tbsp. salt. Remove from heat and serve it hot. After 2 minutes add the cauliflower. After 3 minutes. vegetable oil 1/2 tsp. oil 2 large anions (chopped) salt to taste 15 eggplants Fry chilies. 6. Saute the onions in 1 tablespoon oil until brown. Tbsp. Remove from the stove and serve hot with rice. beat the eggs and pour it into it.11 FRIED CAULIFLOWER (Type I) salt to taste red chili powder oil for deep frying 1 medium cauliflower 3 eggs 1/2 tsp.12 FRIED CAULIFLOWER (Type III) salt to taste 1/2 tsp. In a 4 quart saucepan heat oil. When mustard seeds crack. Dip each cauliflower piece in the batter of egg mixture and deep fry in oil. add cauliflower. coriander and chili powder. Wash them and keep them ready. Then add the sauteed onion and salt with the powder and blend them into the paste. Wash them well and half cook in a pressure cooker by steaming. Turn over at least twice so that all sides will be cooked equally. red chili powder 3 eggs 1 cauliflower 4 Tbsp. coriander. Saute urad dhal and mustard seeds.13 2 2 1 6 Tbsp.

asafoetida 1 tsp. In a skillet. onion (chopped) 3/4 tsp. saute mustard seeds and urad dhal in 4 tablespoons of oil.15 PARUPPU USARI OR VADACURRY 2 red peppers 1/2 tsp. remove from heat. add the eggplants in it. Keep stirring for a minute. This side dish goes well with rice and vathal kulambu. salt 1 c. chana dhal 1 tsp. add the potatoes. 6. 6. Mix well for 5 minutes and then remove from the heat. coconut (scraped) 1/8 tsp.14 Eggplant STUFFED (Type II) 35 6. toor dhal 1/8 tsp. mustard seeds 1/2 tsp. turmeric and red chili powder. oil 2 c. odd the toor dhal paste.14 Eggplant STUFFED (Type II) Masala Ingredients: 1 tsp. In a fry pan. cauliflower or cabbage (shredded) 1/2 tsp. Soak toor dhal in water for 1 hour and grind it in the blender with asafoetida. add the onion to it. 7 servings. Goes well with rice and sambar. After a minute. When mustard seeds crack. mustard seeds 1/2 tsp. red peppers.6. oil 1/2 tsp. asafoetida (powder) Cook shredded cabbage or cauliflower with 1/2 cup of water and 1/2 teaspoon of salt in a saucepan over medium heat. urad dhal 4 Tbsp. Then add salt. Dissolve tamarind paste and salt in 1 tablespoon of water and mix. Then add the cooked cabbage or cauliflower into the skillet. coriander seeds 1 tsp. Keep on stirring until potatoes become soft and cooked. oil 2 red chilies 3 Tbsp. Then remove from heat and serve. mustard seeds 1/2 tsp. 5 servings. Split open eggplants and stuff them with the masala powder. . heat 1/2 cup of oil and saute mustard seeds and urad dhal. tamarind (extract) 1 tsp. salt 1/8 tsp. urad dhal 5 small eggplants Saute masala ingredients in 1 teaspoon oil and dry blend them into a powder. urad dhal Scrape the skin off the potatoes and cut them into tiny squares of 1/4 inch. oil 1/4 tsp. oil (to saute spices) salt to taste 1/2 c. turmeric 1/2 tsp. When mustard seeds sputter.16 FRIED POTATOES (Type I) 6 Tbsp. heat oil with mustard seeds and urad dhal. red chili powder 3 potatoes 5 Tbsp. In a frying pan. 1 teaspoon of salt and 1 tablespoon of water into a coarse paste. Keep stirring for 10 minutes. As soon as eggplants are cooked well. When mustard seeds sputter.

mixed vegetables (frozen) 1/2 c. cumin seeds (minced) 3 Tbsp. 5 servings. When fully cooked. pepper and ginger. hot green pepper (chopped) 3 potatoes salt as per taste 1/4 tsp. Serve hot. oil 1/4 tsp. pepper and salt in 3/4 cup of water. heat oil and saute mustard seeds and urad dhal. onion (chopped) . When mustard seeds crack. water 1/4 tsp. remove potatoes from hot water. For a variation. add onion. 6. salt In a saucepan. mustard seeds 1 lb. add the potatoes. urad dhal Wash spinach very well and cut spinach into tiny pieces. add the onion and the pepper. onion. Add salt and minced cumin seeds. Close the pan with the lid and spinach will be cooked in the oil itself.20 VEGETABLE CUTLET 1 c.17 FRIED POTATOES (Type II) 1/2 tsp. urad dhal 2 Tbsp. 6. 4 to 5 servings. add the spin(]ch mixture into it. mustard seeds 1/2 tsp. crushed garlic. Keep stirring often. When mustard seeds crack. salt 2 Tbsp. (Do not add any water. remove from heat and add the shredded coconut. ginger (chopped) Boil potatoes in water until they become soft. When onion turns into golden color. Stir the whole mixture and remove from heat. 6. salt 4 (medium) potatoes 2 Tbsp. cashew nuts or boiled peanuts can be added instead of coconut. When mustard seeds crack. Mix well and serve hot. Let it cool for about 1/2 hour. onion (chopped) 1/2 Tbsp. oil 1/2 tsp. Pour the spinach mix and tamarind into the blender and grind it into a smooth paste.19 SPINACH MASIAL 3/4 c. tomato. water 1 tsp.36 6 VEGETABLE SIDE DISHES 6. coconut (shredded) 1 lb. spinach 3 Tbsp. tamarind extract 1 Tbsp. cook spinach. Add mustard seeds and urad dhal. mustard seeds 1/2 tsp. Peel off the skin and cut them into small cubes. onion (chopped) 2 hot green peppers 3/4 tsp. Heat oil in the frying pan. Stir the mixture well and remove from heat. onion (chopped) 1 hot green pepper (chopped) 1/2 tsp. Goes well with plain rice. oil (for sauteing) 2 Tbsp. In a frying pan. urad dhal 1/2 tsp. add the spinach and salt to it. Heat oil in a frying pan and saute mustard seeds and urad dhal. spinach 1 tomato 4 cloves garlic 2 Tbsp. oil 1/2 tsp. After 2 minutes.) When the spinach becomes tender. When spinach becomes very soft (cooked well) remove saucepan from heat.18 SPINACH FRIED 1 Tbsp.

) This chutney goes well with dosai and adai. When vegetables ore cooked most of the water would have been evaporated. 6. coriander powder 1/4 tsp. first. asafoetida and urad dhal in oil until golden brown. coriander leaves tsp. finely. moong dhal 1 tsp.21 CUCUMBER KOSUMALLI 37 Spice Powders: 1/8 tsp. remove pan from heat and pour the cracked mustard seeds into the cucumber. salt 1/4 c. Grind coconut. Beat the eggs well. coriander leaves and urad dhal (fried) and grind coarsely. Stir and pour a 1/2 cup of water. Add it while grinding other ingredients. cinnamon powder 1/4 tsp. Can keep in the refrigerator for many days. oil Tbsp. 6. (Urad dhal should not be ground fine. add spice powders.21 CUCUMBER KOSUMALLI 1 2 2 1 lemon tsp.(paste) 1 tsp. 2 eggs 3 Tbsp. Take juice out from 1 lemon and add it to the cucumber mixture. Garnish it with coriander leaves. water 1 coconut . garlic powder 1/4 tsp. cloves powder 1/4 tsp. (instead of whole asafoetida). salt 2 cucumbers 1/2 c. oil 6 red chilies 1/4 x 1/4 inch asafoetida (small piece) Wash and clean coriander leaves and cut them into small pieces after removing the roots. red chilies. Soak asafoetida in 2 teaspoons of water for 10 minutes and mix this asafoetida water with the cucumber. about the size of a lime. Make them into small balls. Remove vegetables from heat and mix them with mashed potatoes and salt. salt. chili powder. Then peel off the skin and mash them into a fine paste.22 CORIANDER LEAVES CHUTNEY 4 Tbsp. asafoetida Peel the skin off the cucumbers and shred them Soak moong dhal in a cup of water for 15 minutes. Remove the water and spread the dhal on a paper towel for 2 minutes. dip them in egg and deep fry in oil until they become golden brown. coconut (shredded) 1 tsp. urad dhal 1/3 c. asafoetida. Add the dhal and salt to the cucumber. add the mixed vegetables. In a fry pan heat 2 teaspoons of oil and add mustard seeds. Makes into 20 cutlets. Coat each ball with bread crumbs. Heat 2 tablespoons of oil and saute onion in it. Then add tamarind paste. use 1/4 teaspoon. Note: If using asafoetida powder. but do not fry. water 1 bunch coriander leaves (25 pieces) 2 Tbsp. A minute after. Saute chilies. When onion turns into golden color. tamarind. mustard 1/8 tsp. bread crumbs paste oil for deep frying Boil potatoes in water until they become soft.6. 6. When mustard seeds crack.23 COCONUT CHUTNEY 2 c.

urad dhal 1/4 c. urad dhal 4 onions preferably red onions 3 Tbsp. tamarind (paste) Brown sesame seeds in a skillet over low heat until most of them crack. Remove from heat and grind them in blender with tamarind.26 CRANBERRY PICKLE 2 pinches asafoetida powder 4 tsp. curry leaves Scrape coconut or cut coconut into small pieces. Saute chilies in 1 teaspoon of oil in a skillet until golden brown. oil 3 red chilies 1/4 tsp. garlic. When mustard seeds crack and urad dhal turns into golden color. Heat 1 tablespoon of oil over medium fire in a fry pan. mustard seeds 1/2 tsp. salt 1 Tbsp. In a blender grind first 6 ingredients with 2 cups of water into a coarse paste.25 SESAME CHUTNEY (Type I) 1 clove garlic 1 tsp. A minute before removing from fire. In a fry pan. mustard seeds 1/2 tsp. sesame seed oil or any vegetable oil 1/2 tsp. saute mustard seeds and urad dhal in 2 teaspoons of oil until golden brown. heat oil over medium heat. 6. red pepper powder 1/4 tsp. mustard seeds . water 1/2 tsp. add the paste into it. oil 2-3 red chilies 1/2 coconut 1 tsp. cranberries 1/2 c. Goes well with idli and dosai . Then grind them in a blender with coconut. fresh ginger (chopped) 1 clove garlic 2 tsp. Goes well with dosai. vegetable oil 1/2 tsp. Over medium heat. Saute mustard seeds. urad dhal 1 tsp. water 1/2 tsp. Saute mustard seeds and urad dhal. Keep stirring. salt 2 Tbsp. salt 2 c. salt or more 1 pkg.24 ONION CHUTNEY 1/2 tsp.38 6 VEGETABLE SIDE DISHES 3 hot green peppers 1 tsp. 6. salt and water into a coarse paste. Tastes good when eaten with dosai. fenugreek (dry fry to deep brown color and powder) 4 tsp. coriander leaves 1/4 tsp. Remove from heat and pour the sauteed mixture into the above ground paste. salt and water into a fine paste. tamarind. When mustard seeds crack. mustard seeds 1/2 tsp. Mix well and remove from heat. add the red chilies. Then add the sesame seeds and grind the whole mixture into a fine paste. remove fry pan from heat and pour the sauteed mixture into the ground paste of coconut Stir the whole mixture. sesame seeds 3 tsp. 6. urad dhal and curry leaves. tamarind (extract) Cut onions into small pieces and saute them in 2 tablespoons of oil for 5 minutes.

pour the lemon pieces into it. water 1/2 cup oil 1 tsp. red pepper powder 5 tsp. fenugreek powder and salt. Heat oil and add mustard seeds. mustard seeds 1/2 tsp. tamarind (paste) 1/4 tsp. sugar and salt. cumin seeds. cumin seeds 1 tsp. fenugreek (dry fry to deep brown and powder) 5 small eggplants 1 c. When they crack add the fenugreek powder and the ground paste. sugar 1/4 c. Cut each lemon into small pieces. Saute mustard in a skillet with 3 tablespoons oil. sesame oil 1 tsp. mustard powder) . Bottle when cool. asafoetida 5 lemon or lime 2 tsp.29 LEMON PICKLE 3 Tbsp. salt 1/2 tsp. salt 1/2 tsp. Cool and store in the refrigerator for 6 months or more. Cook for 5 minutes and remove from heat. chili powder 2 tsp. vinegar 1/4 c. Can be stored in the refrigerator for 2 months. red pepper. mustard powder 2 large eggplants 1/2 c. Add red pepper powder. Add salt and chili powder. fenugreek 1/4 Tbsp. As soon as the mustard seeds crack. Now add the vinegar.27 EGGPLANT PICKLE (Type I) 39 Soak cranberries overnight in water and drain. Heat oil and fry mustard seeds and add asafoetida powder. Add cranberries.Wash and cut the eggplants to 1/2 inch cubes and add them to the well cooked masala. mustard seeds Cook lemon in 1 cup of water. Cook until the water is almost absorbed. chili powder. cover and cook until the berries get soft and crushed.6. Mix the powder with the lemon pieces. Add eggplant pieces. add the rest of the spices (green chilies. Drain off water.28 EGGPLANT PICKLE (Type II) 7 tsp. Heat oil in a fry pan and saute mustard seeds and add asafoetida powder. asafoetida (powder) Chop the eggplants into small pieces and soak them in water.27 EGGPLANT PICKLE (Type I) 15 hot green chillies 2 tsp. 6. mustard seeds (whole) 2 tsp. When the masala smells cooked. Cool and store preferably in refrigerator for about 6 months or more. fenugreek (roasted and powdered) Grind ginger. Bottle the pickles and refrigerate for 6 months. 6. oil 1/4 tsp. Each lemon can be cut into 10 pieces. 6. salt 1/2 x 1/2 inch ginger 1 full clove garlic 2 tsp. . Cook on low heat until eggplant is wilted. turmeric 1/4 c. Goes well with yogurt rice. chili powder 3 Tbsp. Cook altogether until all the water is absorbed. garlic and turmeric to a paste with 1/4 cup of water. salt tamarind concentrate and fenugreek powder. Saute fenugreek and asafoetida In a drop of oil and powder it.

Saute the 2 chilies in a drop of oil for 1 minute. In a saucepan. heat 1 1/2 cups of oil and saute ginger.40 6 VEGETABLE SIDE DISHES 6. chili powder 2 tsp. Keeps for 6 months in refrigerator.31 TOMATO PICKLE 1 4 3 4 pinch Tbsp. add chili powder. peas 2 potatoes 2 onions (medium) 2 cloves garlic Cut first 9 items into tiny pieces. peas. jaggery and powdered fenugreek. Add asafoetida. beans 2 beet roots 1 c. Add the rest of the oil and bottle the mixture. After 3 minutes. Remove from heat. curry leaves 10 tomatoes (cut into cubes) Dry fry fenugreek seeds until they turn into golden colors and powder the fried seeds in a grinder. salt. asafoetida chili powder salt jaggery or brown sugar 1 Tbsp. mint leaves red chilies 1/4 Tbsp. tamarind extract 2 cloves garlic c. salt 1/4 tsp. Dry carrots. Then add vinegar. Tbsp. When tomatoes are cooked and the gravy is thick. After 5 minutes add all vegetables and salt. potatoes and beet root in the sun for 2 hours during summer. oil 1 tsp. black pepper powder 1 tsp. tamarind (paste) 1/8 Coconut (grated) salt to taste 1/10 inch asafoetida 4 red chilies 4 Tbsp. tamarind and garlic into a fine paste. salt 1/4 c.30 VEGETABLE PICKLE 1 x 1 inch ginger 5 tsp. Goes well with yogurt rice. Mix well and remove from heat. Keep stirring until the mixture becomes thick and oil floats on top.32 1 1 2 1 CORIANDER AND MINT LEAVES THUVIAL 1/2 tsp. Keep on stirring and cook vegetables for 10 minutes. 6. cumin seed powder 1 tsp. cool and store in clean jar. cumin seed powder and cinnamon powder. tamarind (extract) 5 Tbsp. Tbsp. fenugreek 1 c.33 EGGPLANT THUVIAL 1 big eggplant 1 tsp. cinnamon powder 3 Tbsp. 6. keep it in the oven at 450 degrees until vegetables become dried.) Then add tamarind extract and onion. garlic and pepper. coriander leaves c. Heat oil and saute curry leaves and cut tomatoes. During winter. urad dhal 2 1/2 Tbsp. beans. 6. add spice powders (chili powder black pepper powder. oil . vinegar 6 green peppers 4 carrots 1/2 lb. oil Saute both leaves in 1 tablespoon of oil over medium heat for 5 minutes. Grind sauteed leaves and chilies with salt.

into a fine paste. hot green pepper (chopped) 1 eggplant 1 c.34 PARUPPU (Dhal) THUVIYAL 41 Fry asafoetida. add sauteed dhal also into the blender to be ground into a coarse paste. coconut (shredded) 4 hot green peppers 1 1/2 c. curry leaves and urad dhal in a tablespoon of oil. 6. Keep it in the refrigerator. oil 1 potato (medium-sized) 1 c. salt 1 1/2 c. oil Saute toor dhal and chilies in oil until golden brown. pour over the yogurt mixture. squash 2 Tbsp. Grind coconut and pepper in a blender with 1/2 cup of water into a smooth paste. Peel the skin off and mash it to a fine paste. In a blender grind sauteed (cooled) eggplant. yogurt 2 Tbsp.34 PARUPPU (Dhal) THUVIYAL 1/4 coconut 1/4 tsp. toor dhal 2-3 red chilies 1 tsp. water 1/2 c. When fully ground. asafoetida and red chilies with tamarind extract and coconut. add sauteed dhal and salt and grind coarsely. urad dhal 2 tsp. water 1/2 c. yogurt . dhal.35 SQUASH THUVIYAL 2 tsp. Blend squash. curry leaves 1/2 tsp. 6. Peel the skin off of the eggplant and cut it into thin pieces. Goes well with rice. chopped coriander leaves Boil potato in a cup of water until it is well cooked. Chopped green coriander leaves may be added. Keeps for many days in refrigerator. red chilies. When they are half ground. shredded coconut 1/2 tsp. Add salt. chilies and salt in a blender with 1/2 cup of water. saute squash pieces until they become soft. Keep it aside. mustard 1 tsp. salt 1/2 tsp. over medium heat saute mustard seeds. saute urad dhal and chilies in 1 teaspoon of oil until they become golden color. Mix both the above pastes with yogurt and salt. salt 1/2 c. water In 1 teaspoon of oil. urad dhal 1 Tbsp. urad dhal in 1/2 tablespoon oil until golden brown and keep it aside.6. In a fry pan. May add a clove of garlic when grinding.37 EGGPLANT PACHADI 1/2 tsp. oil 1/2 c. Saute pieces of eggplant in 2 tablespoons of oil in a saucepan until they are well cooked. When mustard seeds crack and urad dhal becomes golden brown. 6. chilies and coconut with 1/4 cup of water. Goes well with any kind of rice. urad dhal 2-3 red chilies 1/4 c. In a skillet. Grind coconut. 6.36 COCONUT PACHADI 1/2 tsp.

mix 1 teaspoon of rice flour with teaspoon of water and pour it into the tomato-pea mixture. When mustard seeds crack. Goes well with plain rice. When mustard seeds crack and urad dhal becomes golden brown. Add mustard seeds. turmeric and sambar powder in 1/2 cup of water. add the chopped onion and pepper. In a fry pan. Mix tamarind paste in 2 cups of warm water. oil 1 tsp. mustard seeds 1/2 tsp.39 TOMATO PACHADI 1 tsp. pour the squash mixture into it. urad dhal 1 tsp. sambar powder 1/2 c. over medium heat. saute mustard seeds and urad dhal in oil. . Heat oil in a fry pan over medium heat. 6. salt and turmeric . squash (cut in cubes) In a blender. bell pepper (chopped) 2 Tbsp. Stir the mixture and remove from heat. rice flour 1/2 tsp. 6.seeds pop. oil 2 Tbsp. Stir the mixture. When onion turns into golden a color. turmeric 1/2 tsp. coconut (shredded) 1 tsp. coriander leaves (chopped) Preheat oven to ”broil” . Goes well with rice. mustard seeds 1/2 tsp. mustard seeds 1 Tbsp. onion (chopped) 1 Tbsp. tamarind (paste) 4 c. In a saucepan. add the ground paste. salt 1 Tbsp. let it come to a boil and remove from heat. ]When vegetables become soft. When onion becomes golden brown. mustard seeds 3 hot green peppers 1 Tbsp. coriander leaves 3 tomatoes 1 onion 1/2 c. grind first 4 items with 1/2 cup of water until it becomes a smooth paste. water 1 tsp. turmeric 2 Tbsp. dump the eggplant mixture into it. cook squash with tamarind water. Garnish with coriander leaves and stir well. In a saucepan.42 6 VEGETABLE SIDE DISHES 1/4 tsp. Stir well and remove from heat. 5-7 servings.38 SQUASH PACHADI 1/2 tsp. add onion and pepper. idli and dosai. frozen peas salt to taste 1/8 tsp. Keep this aside. salt 1/2 tsp. pour this into vegetable mixture. 6 to 8 servings. When mustard. oil 1/2 tsp. water Cut tomatoes and onion into small pieces.When squash becomes soft. Add the coriander leaves also. urad dhal 2 Tbsp. curry leaves 1/2 c. Cook tomatoes and peas with salt. saute urad dhal and mustard seeds in oil. Let the whole mixture come to a full boil and then remove from heat.Place split eggplant in an aluminum tray and leave it inside the oven for 40 minutes. Remove the eggplant from the oven and peel off the skin. Mash eggplant well with hand and mix it with yogurt and salt. urad dhal and curry leaves. rice 2 1/2 c.

flour. Then store these pieces in airtight cans.41 VADAHAM (Dried Rice Sticks) 1 tsp. Heat the oven and leave the tray inside. Deep fry few pieces in oil at a time whenever you wish. In the mini-blender. You can make only one at a time. Looks like macaroni. fix any pattern you want on the rosette iron. Add rice. tapioca 1 c. May soak onion pieces in water for about 5 minutes and strain to remove the strong smell. . but it goes fast. Achumurukku will pop out of the iron. After an hour add the lime juice and mix it well. rice flour 2 tsp. In case it does not pop out from the iron. turn the oven on again. sugar 3/4 c. milk or coconut milk 1 c. It takes only a few seconds for both sides to be deep fried. When the heat wears off. salt 4 onions {medium) 1 hot green pepper 1 tomato (small) Cut onions lengthwise into thin pieces. rice flour 1/2 c. 7 7. Achumurukku will be crisp if it is being kept in an airtight container .Makes 42 achumurukkus.40 YOGURT PACHADI 43 6. Goes well with any kind of pilaf. sugar and milk to make the batter. stir the mixture. Repeat this process until they all dry well. lime juice 3 green hot peppers ] to 1 pinch asafoetida ] be salt to taste ] ground Needed utensils: Murukku shooter. add 1 1/2 cups water and the above ground paste into it. Fill the Murukku shooter with the dough. loosen the batter coating from the iron. grind green pepper. Keeps for months. Press it to make any round design you would want on the top of the aluminum foil spread on a tray. Close it with a lid and remove from heat. Preheat oven to 450 degrees. After awhile turn the oven off. Achumurukku turns into golden color in about a few seconds. Over medium heat. Well cook tapioca in a saucepan with 1/4 cup of water until it disintegrates with the water.40 YOGURT PACHADI 2 c. yogurt 1 Tbsp. In a Murukku shooter attach any kind of plate you may prefer. Mix the flours. asafoetida and salt with 1/4 cup of water into a fine paste. Turn it over for the other side to be deep fried.6. Let the whole mixture come to full boil. oil (for frying) 1/2 c. Take iron out and dip the iron into the hot oil. Dry it in the oven. coriander leaves (chopped) 1/2 tsp. all purpose flour Utensil needed: Rosette iron. heat the oil in a fry pan. When the oil is well heated. pepper and tomato into small pieces.1 SWEET DESSERTS ACHUMURUKKU 5 Tbsp. using the tip of a knife. When the mixture becomes glue-like fluid. Take it out using a fork. 6. Mix them with the rest of the ingredients and refrigerate. Dip the iron into the hot oil and then dip the iron halfway into the batter to get the coating.

sugar 1/2 pinch saffron /4 c. Add sugar and food color and concentrate to the consistency of evaporated milk. Crush the removed fat into small flakes and add back to the boiling milk. saffron and cooking camphor. size of 2 mustards 2 Tbsp.2 1/4 c. When’ the whole mixture comes to a full boil. cardamom powder 1/8 tsp. add sugar. all purpose flour 1 Tbsp. cashew nuts 1/4 c. 8 servings. 1/8 c. Heat the rest of the milk in a pan over medium heat until it boils. 7. When the mixture boils. almonds cashews pistachio nuts milk 1 1/2 c. water oil for deep frying syrup of 1/2 cup sugar and 1/4 c. 15 servings. Dissolve cooking camphor in a teaspoon of milk. cashews and half of the pistachio nuts in water for 2 hours and grind them in a blender adding 1/2 cup of milk into a coarse paste.44 7 SWEET DESSERTS 7. Mix crushed nuts and cardamom powder before serving. 1 gal. cashew nuts (crushed) 10-12 cardamom 1 c. 7. yogurt . Add the ground paste into the milk and cook for 15 minutes. Add saffron.3 BASANTHI (Type II) 1/8 c. Chop the rest of the pistachio nuts and garnish the basanti with that. sugar 1 drop yellow food color 1/4 tsp. Let it cool and serve. water 1 c. Add Sugar and let it boil for about 15 minutes. milk 2 1/2 c.4 BATHAMKEER camphor (cooking camphor). almonds 8 cardamom (crushed seeds) mustard seed-size cooking camphor 2 qt. pistachio nuts (crushed) 2 Tbsp. bleached almonds 1 gal. 1/4 c.5 BATHUSHA 2 Tbsp. sugar 1/2 pinch saffron Soak almonds in water for 2 hours and grind it in a blender adding enough water to make it into a coarse paste. baking soda 1/2 stick butter 1 Tbsp. Add cardamom powder and saffron and remove from heat. milk (half and half) 1 1/2 c. 7. remove from heat. BASANTHI (Type I) A sweet milky liquid dessert. Remove from heat. Boil milk over medium heat until reduced to about half the volume. add for extra flavor (optional). sugar 1/8 tsp. pistachio nuts Boil the milk and remove the top layer of fat repeatedly until the volume is reduced to about 1/3. 10 servings. Add the almond paste. saffron Soak almonds. Let it cool and refrigerate. Cool and add crushed nuts and powdered cardamom before serving. stirring constantly.

brown sugar 1 c. When one side becomes golden brown. Saute shredded coconut. Holding a big slotted spoon over the oil. deep frying and dipping in the syrup until all the batter is used. In a fry pan. heat the oil. Knead it very well and make small round flat patties. Boil dhal with 3 cups of water and strain the water. with 1 teaspoon of butter. Toke them. Set the ball of Channa dhal in the middle and fold the circle and cover the ball with the dough. reduce heat and add coloring. rice flour. It will become golden brown in 1 minute. oil 1/4 tsp. water. yogurt and water to make the dough. baking soda 3/4 c. As soon as the batter hits the oil it will look like small round pebbles. Use low heat. vegetable oil 12 cashew nuts 5 almonds 1 tsp. turn it over for the other side to become golden brown. Deep fry them in oil. Make a syrup using sugar and 1/4 cup of water. Saute cashews and almonds in butter until golden brown and mix with boonthi. salt Combine flour. When the syrup is about the consistency of a thread. With hand. In the place of a spoon you can also use the bottom part of Murukku shooter with the plates which have medium size round holes in it. Make a syrup by mixing 1 1/2 cups of sugar with 1/2 cup water over medium heat and when syrup becomes a stringy consistency. 7. baking soda. Makes 15 bathushas. put the fried patties in syrup and let them soak for a couple of minutes. drain oil and dip them in sugar syrup. sugar. Continue the process of pouring the batter through the holes in the spoon. Brush it with butter and place the round pastry on it. coconut (shredded) 15 cardamom 1 c. saffron 1 c. Ground dhal and brown sugar without adding water. Mix that and cardamom with the ground dhal. pour the batter through. butter. gram flour 2 tsp. Keep taking boonthi out of syrup before you add new ones into it.6 BOLl (A type of pancake with sweet filling) 45 Mix flour. Very good to eat when hot. Make the dhal paste into 14 balls.7 BOONTHI 15 cardamom 1/8 tsp. all purpose flour 1/4 c. oil and salt to make the dough and make it into small round balls of 15. for a few seconds. baking soda with water and make the batter. rice flour 1/8 tsp. flatten out this ball into a circle of 4 inches in diameter. Spread the dhal on a plate to be aired.6 BOLl (A type of pancake with sweet filling) 1/4 c.7. chana dhal 1 1/8 c. 7. . water (for dough) 1 1/2 c. water (for syrup) 2 drops yellow food coloring Mix gram flour. Take them out and set them on a flat platter. Cover and set aside for 1/2 hour. sugar 1/2 c. powdered cardamom and saffron. butter 1 c. Heat an iron griddle over medium heat. With hand. water 1/4 c. flatten all purpose flour dough into a small circle of 2 inches in diameter.

Then grind it in a blender adding 1/2 cup of milk into a coarse paste. cut it into small squares. cardamom 1 c. 7. milk 2 c. Add the almond powder to the syrup and cook. add the paste and a drop of food coloring. milk 1 1/2 c.11 BURFI -CASHEW 1/2 c. . Add the butter gradually. When cool. melted butter 1 c. make a syrup in a saucepan by mixing 2 cups of sugar with 1/2 cup of water. cashews (raw) 1/2 c. water 1 drop food coloring 1 c. When the syrup comes to a string consistency. Makes into 30 pieces. Spread on a greased pan. add the ground cashew paste. When cool. mix 2 cups of sugar with 1/2 cup of water and make a syrup. add cardamom and coloring. Add the butter gradually. Keep on stirring while adding melted butter for about 15 minutes until it comes to a thicker consistency. melted butter 2 c. Makes 20 pieces. adding 1/4 cup milk. Keep on stirring constantly. blanched almonds 1 stick butter Make the syrup with sugar and equal amount of water. Over medium heat. Keep on stirring and add the rest of the melted butter over it until it becomes soft and of a thicker consistency (about 15 minutes). cardamom (powder) 2 drops food coloring 1 1/4 c. cut it into small squares. Spread it on a greased pan.10 BURFI -ALL PURPOSE FLOUR 1/2 c. 7. sugar 1 c. When the syrup is of a thread consistency. When cool. Then pour it in a pan and cut into pieces. almonds 1/4 c. cut it into pieces. In the place of all purpose flour you can also use gram flour to make the gram flour burfi. sugar Soak raw cashews in 1 cup of hot water. stirring constantly. skin it and grind it into a coarse paste. After the mixture thickens to the desired consistency (when it bubbles and doesn’t stick to the pot). On a skillet over medium heat. Grind the almonds to a dry fine powder in the blender. all purpose flour 2 c. Mix 1 1/2 cups sugar with 1/2 cup of water and make a syrup over medium heat. 7. water 1/2 c.9 BURFI -ALMOND (Type II) 1/4 tsp. water 1 stick butter 1/2 tsp. sugar Mix flour with 1/2 cup melted butter and make a pastry.8 BURFI -ALMOND (Type 1) 1/2 c. When the syrup comes to the consistency of a thread. After the mixture comes to a thicker consistency (when it bubbles and doesn’t stick to the pot).46 7 SWEET DESSERTS 7. sugar Soak almonds for 3 hours. add cardamom and then pour it in a pan. add the paste.

condensed milk tsp. oil and sugar and boil in a saucepan over medium heat. . When the mixture is well incorporated and thick. Makes about 12 pieces. milk powder. dry milk (powder) Tbsp. When the mixture comes to a full boil. remove from heat and pour it on a greased pan. Oval-tine. cardamom powder 1 c. vegetable oil 1 c. add the butter. Add the milk powder and mix it well.12 BURFI -CHEESE 1/2 c.14 BURFI -COCONUT CHOCOLATE 3 3 2 1 Tbsp. almonds Mix sugar with 1/2 cup of water in a saucepan to make a syrup aver medium heat. Oval-tine Tbsp. cut into small squares. cardamom (powder) 2 drops food coloring 15 oz. Add coconut and let it cook until it becomes thick (about 15-20 minutes). melted butter 1 1/4 c. sugar Mix the above 3 ingredients and heat them on the stove over medium heat. sugar 2 c. Remove from heat and pour it in a greased pan. remove from heat. Keep stirring until the mixture comes to a thick consistency (about 15 minutes). water 1 1/2 c. coconut 15 oz. unsalted almonds or cashews Mix milk. coloring. sugar 1/2 c. cut it into pieces. (1 bowl) ricotta cheese 15 oz. Keep stirring. When cool. add nuts. cardamom and the coloring. Then add ghee. Pour it into a greased pan. cut into small pieces. Keep stirring until the cheese turns into a light brown color (about 15 minutes). powdered milk tsp. 7. 7. When the mixture is cool. Sugar 1/2 c. cardamom and saffron. When cool. Add sugar and keep stirring until it is dissolved (about 10 minutes). add coconut. Makes into 25-30 pieces. When it becomes sticky. milk powder and condensed milk. melted butter or ghee 1/4 tsp. When it comes to a stringy consistency. Cool and cut it into small pieces. 7.7. fresh grated coconut 1 1/2 c. Stir the mixture for 6 minutes. Pour the mixture in a greased pan. milk. milk 1 c.15 BURFI -MILK 2 4 2 1 drops food coloring 1/2 c. cardamom pinch saffron 1 c. Keep stirring. When it comes to a thick consistency. almonds. coconut (grated) 2 Tbsp.12 BURFI -CHEESE 47 7. powdered Put ricotta cheese in a fry pan and heat it over medium heat.13 BURFI -COCONUT 1/2 tsp.

Combine sugar and water and make it into a thin syrup by heating over medium heat for 8 minutes. Yields about 4 1/2 dozen.19 HALVA -BEET ROOT 1 c. melted butter 15 oz. sugar 5 c. 3/4 c. 7. whole milk 1/2 lb. Ricotta cheese Steam cook the grated beet root without water in a pressure cooker for 5 minutes. 1 teaspoon at a time. Beat egg whites with salt until frothy. beet root (grated) 1 c. Let it cool and add rosewater to the syrup.17 COCONUT KISSES 1 tsp. coconut flakes 3 c. . Remove from the cooker and let it cool at room temperature. sugar Preheat oven to 300 degrees. Bake 20 minutes or until firm but not brown. Bis-quick mix. self-rising flour with buttermilk.18 4 1 1 2 1 GULAB JAMUN (Fried Milk balls) 1 1/2 c. buttermilk Combine milk powder. Decorate each piece with a candied fruit or M and M’s. Drop balls in the syrup. rosewater oil (for deep frying) c. Bis-quick mix Tbsp. Can be served hot or cold. dry milk powder c. Serve balls with syrup after they have been soaked at least 1 hour. sugar 1 stick butter (unsalted) 1 c. cut it into small pieces. Continue beating until sugar dissolves and meringue forms stiff peaks. Take them out when golden brown with a slotted spoon and drain oil in paper towels. water 1 tsp. self-rising flour Tbsp. 5 servings. Serves 9-10 people. When cool. Over medium heat in a fry pan. cardamom powder 1 Tbsp. Make dough into small balls (about the size of a small lime).16 CHEESE CAKE 1 measure of cheese container of dry milk (powder) 1/2 tsp. Makes about 65-70 balls. 7. steamed beet root and Ricotta cheese. add sugar. add sugar. vanilla. 7. Grated carrot can be used in place of beet root. Ricotta cheese 1 measure of cheese container of sugar Mix the above ingredients well in a Pyrex pan and bake in the oven at 350 degrees for 20 minutes. Rice Crisps 3 egg whites 1/4 tsp. salt 1 c. Deep fry the balls in oil over low heat.48 7 SWEET DESSERTS 7. butter and milk and make into a smooth dough. butter or Crisco Tbsp. Drop by spoonfuls onto greased cookie sheets. Keep stirring the mixture. Stir in vanilla. adding the melted butter until it comes to a consistency that it would not stick to the fingers. Fold in coconut and cereal. Beating constantly. Remove from fire.

It has t0 bake until all the milk has evaporated and the halva becomes thick. When the mixture reaches the consistency of a gum. Occasional stirring is needed at the beginning until the milk starts boiling.22 HALVA -CASHEW 1 c.23 HALVA -WHEAT 2 drops food coloring (yellow) 15 cashew nuts 1 c. Keep stirring until it gets thick. Add the rest of the ghee every few minutes. Add butter gradually. Then pour it in a greased plate and flatten it to 1/2 inch thickness and cut into 2 inch square pieces. Then pour the mixture Into a greased 13 x 9 inch pan and bake in a preheated 400 degree oven for about an hour or in a preheated 350 degree oven for about an hour and a half. powdered cardamom 8 medium carrots 8 c. remove from fire. 7.21 HALVA -CARROT (Type II) 1/2 c. butter or ghee Grate carrots (that have been washed and peeled) and set aside. melted unsalted butter 1 c. adding as much of the milk as it needs (about 1/2 cup) to grind them into a fine paste. melted butter or ghee 1/2 tsp. Add cardamom powder and chopped nuts and mix well. chopped nuts (almond 2 medium size carrots (shredded) 1 c. Can be served hot or cold. 7. cashew nuts (raw) 1/2 c. chopped nuts (pistachios.7. almonds or cashews or a combination) 1 Tbsp. Add grated carrots and fry for 10 minutes. Add sugar to the cooked carrots and stir well. the 3/4 cup butter or ghee and cardamom powder and let the mixture boil well for another 2o minutes over the same medium low heat. milk 2 1/2 c. sugar 1 1/2 sticks butter . make sure it does not stick to the sides of the pan. 1 or 2 teaspoonfuls at a time. Before taking it out of the heat. Add sugar. sugar 1/2 c. Stir about every 5 minutes until it thickens. After 5 minutes or so. powdered cardamom 2 Tbsp.20 HALVA -CARROT (Type I) 1/4 c. cracked wheat 2 c.20 HALVA -CARROT (Type I) 49 7. sugar 3/4 c. add the butter or ghee. In a frying pan. Add milk and cook over medium low heat until carrots are done (about 15 to 20 minutes). Keep stirring. 7. In a saucepan mix the paste with sugar and cook over medium heat. fry nuts until brown. to prevent the sticking of milk to the bottom of the pan. milk 1 1/4 c. sugar or pistachio) In a saucepan add the shredded carrots and milk and cook on low heat. or more milk Soak cashew nuts for 3 hours and grind in the blender.

Make the design by pressing the plastic bag against the hole. cream of wheat . Fill the cloth with dough and press it against the button hole. a heavy plastic bag also can be used. Remove and place them on a flat plate until they are dry. Holding it over oil.26 KESARI -CREAM OF WHEAT 12 raisins 1 c. Make. sugar 2 c. Make a syrup by mixing 3 1/2 cups of sugar with 2 cups of water and heating it to a stringy consistency. Design: one circle in the center. yeast. Let the milk settle for a while and remove the plain water which would be on the top of the milk. Drain the oil and let it soak in the syrup for 2-3 minutes. Mix 2 drops food coloring with it. 7. Take it out and drop it in the syrup. ghee will separate itself and will be floating on top.25 2 2 4 1 4 JANGIRI (Type II) 3 c. water oil (for frying) c. Strain water and grind it in blender with 1/2 cup of water into a fine paste. Fill the mustard container with batter. and six circles outside. Heat oil in a fry pan. Strain water and grind wheat well in a blender adding as much of the water as needed. Fill the bag with the batter and make a small hole at one corner of the bag. make design into the hot oil. rice 2 drops food coloring (yellow) Mix urad dhal and rice in water and let it soak for 2 hours. yeast Tbsp. When the mixture comes to the consistency of a gum. Make a syrup by mixing 1 cup of sugar with 1/2 cup of water and heat it to a string consistency. 3 jangiries can be made at a time depending upon the size of the fry pan. Cover and set aside for 2 hours. urad dhal 1 tsp. the food coloring with it. Remove from heat and drain off the ghee.24 JANGIRI (Type I) 1 c. water oil (for deep frying) 1 c. yogurt. In place of mustard container. After it sucks the syrup. Cut the top of the nozzle to make it larger. Heat oil In a fry pan. Take clear white cloth with a small button hole in the middle. Then pour the wheat milk and the food coloring and keep on stirring for about 30 minutes. Keep ready plastic mustard (yellow liquid) container which has a nozzle on the top. 7. saffron and food coloring (2 drops only) with 3 cups of water. make the design. water 3 1/2 c. yogurt pinch saffron powder drops food coloring Make the batter by mixing flour.a syrup by mixing 2 cups of sugar with 1/2 cup of water and heating it for about 5 minutes. Add the butter. Pour the mixture through a strainer and separate the milk. Can be served hot or cold. Break cashews into small pieces and saute them in a teaspoon of butter until golden brown and add that also. all purpose flour tsp. sugar 1/2 c. Mix. 7. Makes about 12. Keep it ready. Deep fry in oil.50 7 SWEET DESSERTS Soak 1 cup of crocked wheat (which is sold in Indian stores) in 2 cups of water for 24 hours. Deep fry in oil and remove from oil with a slotted spoon. put it on a flat plate until it gets dried.

gram flour Add 1/2 cup of ghee with gram flour and make into a smooth paste.27 LADDU -CREAM OF WHEAT 51 1 1/2 Tbsp. water Saute cream of wheat in 1 tablespoon of melted butter and broken cashews and raisins in 1/2 tablespoon of melted butter separately until they all turn into golden color. and small can of evaporated milk.28 MYSORE PAGU 2 1/2 c. grated carrots 8 c. Keep stirring. Spread the mixture on a greased pan. Serves 8-10 people. sugar 2 c. sugar 12 cashew nuts 1/2 tsp. After cream of wheat is cooked. 7. Makes 6. Serve hot or cold. add rose essence. Mix sugar with 1/4 cup of water in a saucepan and make a syrup by heating it over medium heat for 4 minutes. When cool cut into pieces. cream of wheat 1 c. Remove from heat and serve hot. This takes about 15-20 minutes. melted butter 11 cashew nuts 1 c. butter and add. Add 4 tablespoons of melted butter. water 11 raisins Dry fry cream of wheat until golden color in a fry pan. remove syrup from heat. Then add 2 more cups of milk. Make 25 pieces.27 LADDU -CREAM OF WHEAT 1/4 tsp. cashews and raisins into the syrup and make balls about the size of a lime. 7. Add the gram flour gradually and mix. Mix sugar and water. Keep on stirring so that it will not stick to pan.29 PAYASAM . Add the cardamom as soon as all the water evaporates. powdered cardamom 1 pinch cooking camphor 1 c. cardamom and camphor just before removing from heat.CARROT 20 cashews 1 tsp. Cream of wheat will be cooked in 5 minutes.. After 4 minutes. raisins and cashews. . sugar. Add fried cream of wheat. Pout melted butter over gram flour-sugar mixture a little at a time. 7. In a saucepan heat 2 cups of water. add sugar. 1 1/2 c. butter 1 c. cardamom powder 1/2 c. sugar 1 small can evaporated milk 20 raisins In a saucepan mix shredded carrots with 6 c. add the cream of wheat. butter 2 drops rose-essence 1/2 tsp. When water boils. melted butter 1 c. Cook for 15 minutes. Add 2 drops of food coloring in it. Keep stirring and continue until all the butter is added and incorporated. cardamom powder 2 drops food coloring (yellow) 1 3/4 c. Saute cashews and raisins in a tsp. cardamom.7. milk 1 1/2 c. melted butter. sugar 1/4 c. prepare sugar syrup to string consistency and cook over low heat. milk and boil on a low heat until milk reduces to 3 cups.

. cashews.30 PAYASAM . vermicelli 2 Tbsp.31 AVAL (BEATEN RICE) PAYASAM (Sweet) 10 cashew nuts cooking camphor (size of 2 mustard seeds) 1 c. Then add 1 1/2 cups of milk and cook for 2 minutes. minced cardamom 1 c. melted butter 20 raisins 20 cashews 4 c. Can be eaten hot or chilled. 6-8 servings. sugar and beat well. 7. Mix in spices. aval 6 tsp. When the water looks clear. Add 1 c. soak bread in milk. As soon as tapioca becomes soft. tapioca and keep stirring. lemon rind and beaten egg whites. butter until golden brown. sugar Heat milk. When vermicelli becomes soft. 7. 7. chopped cashews 1/4 c. 10 servings. milk juice from 1 whole lemon 2 to 2 1/2 c. cardamom (powdered) Beat egg whites separately until stiff and keep them. Serve hot. lemon rind 6 eggs 2 slices bread 1 can evaporated milk 1 c. water Saute vermicelli in 1 Tbsp. vanilla 1/4 c. ghee 10 cardamom (powdered) Fry the beaten rice In 4 teaspoons of ghee (melted butter) over low heat until the beaten rice becomes light golden brown color (about 2 minutes). raisins. butter lightly over low heat for 3 min. brown sugar 1/4 tsp. Milk will start turning into cheese and water. homogenized milk 1 1/2 c.32 CUSTARD PUDDING 1/4 tsp. A small piece of cooking camphor may be dissolved in 1 teaspoon of milk and added to Payasam. tapioca c. add sugar. nutmeg (powdered) 1 tsp. and keep aside. In a mixing bowl. add sauteed vermicelli. sugar c. remove from stove and add 2 cups of boiled milk. Then add 1 1/2 cups of water and cook for 5 minutes until the beaten rice becomes soft. raisins and cashews. Fry cashew nuts in 2 teaspoons of ghee until golden brown and add it to Payasam. vanilla. rose essence and cardamom. along with powdered cardamom. Add sugar. cashews in 1 Tbsp. water 15 or 30 seeds whole cardamom l or 2 tsp. Pour into a glass pan and bake for 50 minutes or until done in 350 degree oven. Add egg yolk. water in a medium size saucepan. After 5 minutes. raisins 1 tsp. Let whole mixture boil.33 RASAGULLA 8 to 10 c. Saute raisins. rose water (optional) 1 1/2 gal. milk drops rose essence tsp. mix well and let it cook for 5 minutes over medium heat. add the lemon juice slowly.52 7 SWEET DESSERTS 7.TAPIOCA 1 2 2 2 1 c. . remove from heat. Boil 4 c. When it is boiling vigorously.

Before starting to make the balls. Add the rose water in the sugar syrup before serving. urad dhal 1/2 c. except. rice flour Soak urad dhal in water for 2 hours and grind it in the blender with 1/2 cup of water. pistachio and saffron.7. put 1/4 cup of sugar in a dry pan and fry it in low heat. Then deep fry 4 or 5 balls at a time and when golden brown. Makes into 20-25 suhians depending on size. . brown sugar 1/4 tsp. Cool and cut into 1 inch squares and set aside. stir constantly until it becomes thick brown syrup. water 1/8 tsp. Instead of the batter. Take it from the heat. Heat oil in a fry pan over medium heat. Grate coconut and on a low heat mix grated coconut with sugar and cardamom in a skillet. Sprinkle with rosewater. salt 2 Tbsp. Remove from heat and let it cool outside. Dip each ball in the urad dhal batter and drop it in the oil. you can also use a batter made of 1 cup of all purpose flour mixed with 1 cup of water. Mash it into a paste with a fork and bake in a preheated oven at 350 degrees for 35 minutes. 7.34 CHUM CHUM Ingredients and preparation are same as rasagulla. Serve chilled. Before dropping the balls in. Keep it aside. Make this paste into small balls about the size of a lime. Now make 15 or 20 cheese balls with 1 or 2 cardamom seeds in the center of each ball. make sure it is boiling. 7. salt and 2 tablespoons of rice flour. to a fine paste. unwrap it and put it in a pan and knead it thoroughly until it becomes very smooth. Remove from heat and add water and the rest of the sugar and heat it again. cardamom. oil 1/2 c. When cooked. Keep stirring this mixture for 10 minutes.34 CHUM CHUM 53 Drain the water thoroughly and put the cheese in a cheesecloth or white cloth and make a small bundle and tie it with a rubber band and put it in the refrigerator. rosewater cardamom Tbsp. When done. Ricotta cheese 1 c. spoon before making sugar syrup. Boil the half and half and sugar for 5 minutes. it will set like thick pudding. After dropping the balls in the sugar water.36 SUHIAN (A snack in the shape of a small ball with a sugared coconut filling) 1 coconut 2 c.35 RASAMALAI 1 6 1 1 tsp. After 2 hours take the cheese out. It will start melting slowly. sugar Mix Ricotta cheese and sugar in a rectangular baking tray. This batter is used as a coating for the suhian. 7. put the sugar water on medium heat and let it boil for 10-15 minutes. Now prepare the sugar syrup by adding sugar and water in a medium size pan. Refrigerate. or about 2 hours. boil for 20 to 30 minutes. cardamom powder 2 c. Do not take the squares out of the dish. Before dropping the balls let it boil for 20 to 30 minutes vigorously. half and half 1/2 c. take them out with a slotted spoon. Continue as for rasagulla. pistachio (powdered) pinch saffron 32 oz. sugar 16 oz. the sugar water. pour over the rasamalai pieces.

raisins (or dates) Beat eggs. 1 tsp.54 7 SWEET DESSERTS 7. pecans chopped (or other nuts) 1 1/4 c. If more liquid is needed to cover fruit add water and sugar in the ratio 8:3. Bread: 5 cups very stale French bread Sprinkle bread with raisins and nuts. Let sit at least 45 min (or a day). . Place in a baking dish. pears. butter and milk. too): 1 c. vanilla essence Peel fruit (also core apples). vanilla 1 1/2 tsp. cinnamon 2 c. etc) 1 tsp. Add sugar. fruit (apples. sugar 1 1/2 tsp. Place in oven preheated to 325 F. cornstarch (dissolved in 1/4 c. Raise temp to 400 F and bake 15-20 min until brown. and add to sugar solution. water 2 tsp. Serve with ice-cream or chantilly-cream. then seasonings. sugar 1 tsp.37 BREAD PUDDING Custard: 3 eggs large 1 1/2 tsp. whipping cream 1 tsp. till it thickens (1 min in microwave) Chantilly cream (yummy on fruit cake etc. Reduce oven temperature to 275 F and bake for 40 min. butter melted 1/2 c.38 POACHED FRUIT 1 1/2 c. nutmeg 1/4 c. dissolving sugar in it. Just as peaks form add the sour-cream. sugar 1 lemon 5 lb. In addition cut the lemon and add the juice of lemon along with vanilla to the sugar solution. brandy 1 tsp. 7. Grate the rind off the lemon. water) Heat or microwave all ingredients. Mix well. milk 1/2 c. Bring 1 quart water to a gentle simmer. put about 2 teaspoons lemon-sauce in a serving dish. vanilla 1/2 c. Add the fruit and letter simmer until the fruit are soft (about 15 minutes). add flavorings and sugar. 3 Tbsp. then add a square of pudding and top with Chantilly cream. Lemon sauce: 1 lemon halved 1/4 c. sour cream vanilla Grand Marnier or triple-sec Beat cream until thick. To Serve. Pour on the custard mix.

Dip each piece in the batter and deep fry in oil until golden brown. baking soda 1 c. raw banana. When urad dhal turns into golden color. 1/8 tsp. 1/2 tsp. When onion turns into golden brown. Peel off the skin and cut them into small squares. fresh spinach leaves. Makes into 22 pajjies. baking soda 1/4 tsp. asafoetida (powder) Combine the above ingredients to make the batter. salt oil for deep frying Boil potatoes in water until they become soft. water Combine these items to make the batter. . add ginger.55 8 8. When golden brown take out with a slotted spoon. Yields about 22 bondas. coconut (shredded) Dry fry rice and urad dhal flour separately over medium heat and mix with next 5 ingredients to make the dough. 3 medium onions 2 c. oil Cut onions into thin round circles. add the potatoes and salt.3 1 3 8 3 CHEEDAI (Type 1) 1/2 tsp. plantains. eggplant. 8. salt 1 c. 1 1/2 c. Filling: 10 (small) potatoes 1/2 tsp. Potato. urad dhal flour Tbsp. rice flour 1/2 tsp. mustard seeds 3 Tbsp. salt 1/16 tsp. urad dhal 1 1/4 tsp. Make potato mixture into small balls about the size of a lime.1 SAVOURIES: NON-SWEET SNACKS BAJJI 1/2 tsp. green pepper and onion. Many balls can be fried at a time. apples. red pepper (powder) 1/8 tsp. water 1 c. salt asafoetida (powdered) cumin seeds oil c. unripe tomatoes. water tsp.gram-flour 3/4 c. gram flour 1 Tbsp. Dip them in the batter of gram flour and deep fry in oil until golden brown. Make the dough into small balls (about the size of marbles) and deep fry in oil. ginger (chopped) 2 hot green peppers (chopped) 2 onions (chopped) 3/4 tsp. Saute urad dhal and mustard seeds in 3 tablespoons of oil in a fry pan over medium heat. small sections of cauliflower and zucchini can be substituted for onion. oil to saute 1/2 tsp. 8. Keep on stirring for 3 minutes and then remove from heat. rice flour tsp.2 BONDA 1/16 tsp.

Heat oil over medium heat. omapodi 1/2 c. Fill murukku shooter (with plate with medium-sized holes) with dough. oil and mix with the next 7 ingredients to make dough. asafoetida (powder) tsp.6 KARASEVU 1/4 tsp. Attach plate with medium holes to shooter. Deep fry until golden brown. When batter touches oil it will turn into round small pebbles. or a long as will fit in pan. In the same oil. gram flour 2 Tbsp. 8. black pepper (powered) 1/4 tsp.5 KAARABOONTHI 1 c. peanuts. peanuts 2 Tbsp.56 8 SAVOURIES: NON-SWEET SNACKS 8. press to make long straight macaroni like sticks of about 5 inches. garlic powder Utensils: Murukku shooter with plate with medium sized holes (murukku plate). Make karaboondhi and omapodi following the directions in the previous two recipes. When it turns golden. Holding bottom of shooter over oil. and fried chana dhal. chana dhal 1/2 c. fry curry leaves for 1 minute. cumin seeds tsp. karaboondhi. 8. Combine flours. red pepper (roasted) 1 c. water oil for frying 1/4 tsp. Sore in airtight containers. rice flour 1/4 tsp.S. with plate with medium sized holes. Heat 2 Tbs. remove from oil. Bis-quick mix 1/4 c. butter Combine first 9 ingredients to make dough.7 MIXTURE 2 c. curry leaves (broken) Soak chana dhal in water for 2 hours and deep fry in oil. Remove with slotted spoon and drain oil. sesame seeds c. red chili (powdered) 3/4 tsp. Heat oil. Mix omapodi.4 CHEEDAI (Type 2) 1/8 1/4 1/4 3/4 tsp. pour the batter into oil. rice 1/3 c. Drain oil and mix red pepper power. cream-of-wheat 1/3 c. karaboonthi 2 c. oil 1 c. oil 1 c. Turn them over with slotted spoon. salt Utensils: Bottom part of murukku shooter. oil 3 Tbsp. fried curry leaves. moving the shooter at the same time so that batter lands in different places. salt and water to make batter. P. rice flour 1 tsp. water 2 c. coconut (shredded) 1/2 tsp. oil 2 Tbsp. 8. Make dough into small balls about the size of marbles and deep fry in oil until golden brown. Karaboonthi mixed with yogurt makes a good side dish. salt 1/2 c. Make sure sticks do not fall on top of each other. Holding shooter above oil. . rice flour 1/2 tsp.

8. onions (chopped) 1 cashews 2 c. Pakkodas do not have a definite shape. Break the circle into tiny pieces. Fit medium sized hole plate to murukku shooter.8 MURUKKU 1 c. ginger and onion. turn it over for the other side to be fried equally well. Fill the shooter with the dough and squeeze the dough to make 1 big circle of string like noodles. 3 or 4 can be made at a time. into the oil.9 OMAPODI 1 c. curry leaves (powder ) 2 c. It comes with many adjustable plates. Looks like egg noodles. Use the plate with medium sized holes for murukku. gram flour 1 c. Remove pieces with a slotted spoon and drain oil. Deep fry 5-7 pieces at a time until golden brown. butter (melted) Combine first 5 ingredients and mix it with chopped pieces of coriander cashew. Make only one big circle at a time.10 PAKKODA 1/2 x 1/2 inch ginger 2 hot green peppers 1/2 c. remove from oil. urad dhal flour 2 tsp. Remove from oil when they turn into light brown color. Looks like round noodles. water 3/4 tsp.11 RIBBON PAKKODA 1/4 tsp. salt 3 Tbsp. rice flour oil for frying Utensils: Murukku shooter with murukku plate Mix salt in a cup of water until it dissolves. salt 1 c. When one side turns into a golden color. sesame seeds and butter to make dough as for pooris or bread. flour. Pinch off dough in small quantities with a teaspoon and drop them into the skillet of hot oil over medium heat.8 MURUKKU 57 8. When the big noodle ring turns into golden color.8. They will be crisp if kept in air tight container. Note: Murukku shooters can be obtained from India or from the Indian stores. pepper. Heat the oil in a fry pan. rice flour . 8. gram flour 1/2 c. Heat oil. salt 1/2 c. Fill shooter with dough and press to make string-like circular forms (about 3 inches in diameter) into the oil. gram flour oil for deep frying 1/2 tsp. Dissolve salt in water and mix it with the flour to make the dough. Can make about 4 big rings. Mix salt water. Turn them over for both sides to be fried evenly. rice flour 1/4 c. oil 1 c. butter 1 tsp. water 3 c. Attach the plate with the tiny holes on the murukku shooter. 8. water Utensil needed: Murukku shooter with the plate which has many tiny holes. Keep them in airtight containers so they will be crispy. fennel seeds (powder) 1/4 tsp. sesame oil 1 tsp.

red pepper powder 2 tsp. add pepper. cumin powder Oil as needed for deep frying. cabbage( chopped) 1 tsp. oil (for sauteing) 1/2 tsp. Fill the shooter with the dough and press it (over oil) to make the dough into small ribbon 1like pieces. When they crack. Over medium heat. roll out each ball into a thin round circle as far as it could spread. turmeric powder 1/2 c. coriander leaves and lemon juice.12 Pastry: SAMOSAS -VEGETABLE 1/4 tsp. butter Stuffing: 3 Tbsp. Fold the sides over each other to form a triangular shape and press the openings to be sealed. After 2 minutes add carrots and peas. Cut each circle into two equal pieces. red pepper powder 1 tsp. 8. When they become golden brown. ground beef 1 c. curry powder and salt. add potatoes. salt 1 Tbsp. Take i strip and make a triangular pocket . curry powder salt to taste 1/2 c. Drain oil and keep them in airtight containers. peas and carrots (frozen) 1/2 tsp. Simmer the mixture for about 20 minutes or until well done.13 Stuffing: SAMOSAS -MEAT 2 tsp. water 1/2 c. shortening oil for deep frying Combine the first 7 ingredients and make a dough by adding as much water as needed to make it Into a firm dough (like bread or poori dough). Place a spoonful of vegetable filling into the middle of the semicircle pastry. lemon juice oil as needed (for deep frying) Combine first 4 ingredients. 8.58 8 SAVOURIES: NON-SWEET SNACKS 1 tsp. coriander leaves 2 tsp. add onion. When the pieces turn into golden color remove them from oil. Fit the plate which has the design with two square holes on to the murukku shooter. Shell or Pastry: 1 pkg. coriander powder 2 tsp. Mix well and remove from heat. egg roll skin or wrapper (large size) egg-roll skins are sold in all grocery stores and are used as pastries to make Chinese egg-rolls) Brown the meat in a saucepan and then add the rest of the ingredients mentioned in the items for stuffing. heat oil in an iron skillet. all purpose flour 1 Tbsp. Knead it well to make a smooth soft dough. potatoes (boiled and cubed) 1 tsp. With a rolling pin. Deep fry until golden brown. ginger( powder) 3 cloves garlic (minced) salt to taste 1 lb. When vegetables become soft. salt 2 Tbsp. mustard seeds 1 onion 2 hot green peppers 1/2 x 1/2 inch fresh ginger 1/8 tsp. ginger and turmeric. Divide the dough into 6 equal balls. Cut the large egg-roll into 4 equal pieces. Heat 3 tablespoons of oil and saute mustard seeds.

split peas and urad dhal can be altered according to one’s taste. Lastly. Also chana dhal alone can be used in place of split peas and urad dhal. Note: Shredded spinach can be substituted for the cabbage. . rice 1/2 c. asafoetida oil for deep frying 1/ c. Note: instead of using ready made egg-roll skins you may make your own pastry as mentioned in ”vegetable samosass” 8. Mix chillies. Drain oil and serve hot with a chutney. 8. cabbage. Turn over so that both sides are deep fried evenly. 1 tsp. gram flour 2 Tbsp. Remove skin from peanuts and powder them coarsely. MASALA VADAI chana dhal urad dhal yellow split peas salt 1/4 tsp. Cut onion and pepper into tiny pieces and mix them with the dough. Note: The proportions of chana dhal. chopped coriander leaves 1 1/2 tsp. When golden brown take them out with a slotted spoon. Take a little amount of the mixture and flatten it into a round patty and deep fry in oil till golden brown. 1/2 c. chana dhal 1/2 c.8. beaten rice 3 medium size potatoes 1/4 c.15 CABBAGE VADAI 1 onion (big) chopped 1 c. chopped 1/4 c. powdered peanuts and coriander leaves. chili powder salt to taste oil for frying Poori 1 c. Drain out the water and grind them together in a blender. Serve with tomato sauce or chutney. Wash and grind it with salt and asafoetida adding as little water as possible into a coarse paste. Makes about 15. Take a tablespoon of dough. 1/2 c. Stuff them with the meat filling and seal them carefully by moistening the edges with water. Mix green chilies. coconut. peel and mash the potatoes. pinch off enough dough to make a ball about the size of a lime and flatten the ball into a round patty and deep fry in oil 3 or 4 at a time. cabbage (shredded) salt to taste 1/8 tsp. split moong dhal 5 green chillies (minced) Soak rice and dhals separately for 5 hours. Boil.14 1/2 c. oil (for deep frying) Mix the dhals and peas together and soak it in water for 3 hours. 8.16 AVAL VADAI (Snack) 4 green chilies. form into a round ball and deep fry in oil 4 or 5 at a time. urad dhal 1/2 c. odd the beaten rice and mix well. When golden brown remove from oil. Deep fry in oil until golden brown. salt and asafoetida with the dough. Heat oil in a fry pan. mashed potatoes. adding a little water as possible to make it into a fine dough. gram flour. asafoetida 2 onions (medium) 2 hot green chilies 2 c. onion.14 MASALA VADAI 59 by folding diagonally. roasted peanuts 3 Tbsp. grated coconut Wash beaten rice and drain.

Dosai Podi goes well with dosai and idli (breakfast items). Dry fry sesame seeds and blend it into o coarse powder. oil 1 tsp. PARUPPU POWDER OR DHAL POWDER chana dhal urad dhal toor dhal sesame seeds 4 red chilies 4 tsp. mustard seeds. salt c. oil 2 tsp. Saute sesame seeds in a teaspoon of oil and chilies in a drop of oil and dry blend them together into a coarse powder. 9. 10 10. coconut flakes to 6 red chillies tsp. Mix both powders well. adding 2 teaspoons of salt. urad dhal and asafoetida and continue to dry-blend the whole mixture into a coarse powder. Add the needed salt. Dry blend Coconut flakes and red chilies first in a blender. urad dhal 1 c. chana dhal 10-15 red chilies 4 Tbsp. each item in 2 teaspoons of oil separately until golden brown. chana dhal. salt 8-10 tsp. until they turn into golden brown.2 2 4 1 4 COCONUT POWDER 1/4 inch square asafoetida 2 1/2 tsp. Good to eat with Idli or Dosai. 9. oil 1 c. mustard seeds tsp. ginger chopped tsp. chili powder (or 2 dry chilies) 1/2 tsp. red chilies. c. c. This paruppu powder may be mixed with plain rice. fennel . urad dhal and toor dhal separately in a teaspoon of oil for each item until golden brown. Powder them together in a blender.3 1 1 1 1 c.60 10 NORTH INDIAN RECIPES 9 9.1 SPICE MIXTURES DOSAI PODI OR MILAGU PODI 1/4 inch square asafoetida 2 tsp. each in 1/2 teaspoon of oil. urad dhal In a fry pan saute coconut flakes.1 NORTH INDIAN RECIPES CHICKEN JAIPURI 5 1 1 1 cloves garlic in. salt In a fry pan saute chana dhal. sesame seeds In a fry pan saute urad dhal. Mix well and bottle. urad dhal and asafoetida separately. turmeric (optional) 1/2 tsp. Mix this with the above powdered dhal mixture. c. red chilies and asafoetida. Add fried mustard seeds. cumin tsp salt 1 large onion chopped 1 tsp. adding the needed salt. Dry blend them together. Add oil or ghee to the rice while mixing.

Add chopped tomatoes and cook for 5 minutes. butter over a gentle flame until soft and translucent for about 15 minutes. Add the cream and parsley. ginger. Add the soaked chicken pieces and toss for a few minutes until the chicken changes color. minced lamb (or some other meat) 3 onions chopped 1 c. and bake covered in a oven pre-heated to .1 MISCELLANY PUMPKIN SOUP IN A PUMPKIN 2 2 1 1 c. lightly coat with oil. esle the pumpkin may collapse. parsley chopped 3 Tbsp butter 2 c. cumin. chicken 1/2 c. Salt both sides and let sit for 20 minutes. tomatoes 1 c. dry herbs 1/4 c.) 1/2 c. fennel. salt) to a thick masala-paste in a blender of processor. Pumpkin (whole) 10 Tbsp. flour 1 c.61 1 lb. Dry with paper towels. bread-crumbs onion (chopped) swiss cheese (grated) heavy cream 7 lb. pepper and sage. mozzarella) Cut the eggplant into slices 1/4 inch thick. c. Add the bread-crumbs and toss for a further 3 minutes. c. eggplant 2 lb. Bring the stock to a simmer and pour into the pumpkin until it come upto two inches of the top. Rub 2 Tbsp. sage Cut a neat hole on the top of the pumpkin and scoop out the seeds and string bits. Cut the chicken into small bitesize pieces and soak in half the masala-paste for a half-hour. Put the onion-crumb mixture and the grated swiss-cheese into the pumpkin. c. Place pumpkin on a slightly buttered pizza-stone or plate or bowl and place in a pre-heated 400 F oven. salt 2 small tomatoes chopped 3 Tbsp. Dry the bread-crumbs in a pre-heated oven at 350 F for 15 minutes. Season with salt. 11 11. white wine or vermouth 2 Tbsp oil 2 Tbsp. Do not overcook. and simmer for 20 minutes until the chicken is done. cream. cream 1/2 c. Meanwhile fry the onion in 8 Tbsp. turmeric. 11. garam masala Grind the first eight ingredients (onion. garlic.2 MOUSAKKA 2 c. chili. chopped coriander leaves 1 tsp. milk (hot) 1/2 tsp nutmeg 3 lb. add remaining half of the masala-mix and fry for a few minutes. add garam-masala and stir twice. butter 2 1/2 quarts stock (chicken or veg. Add chopped coriander. season with salt and pepper if needed and serve scraping off pieces off the side of the pumpkin. bring to a boil and serve. Cover. of softened butter all around the inside of the pumpkin. oil 1/2 tsp. Heat oil in a pan over medium-heat. grated cheese (swiss. parsley chopped 1 tsp. The soup should be ready in 1 1/2 hours.

canned mango pulp 46 oz. BEANS. add vanilla ice-cream.Select plump solid berries with good color. Berries such as blackberries and raspberries with clinging caps may be under-ripe. BERRIES .Stalks should be tender and firm. Tastes good cold too. herbs and cook over medium flame until the mixture thickens enough to coat a spoon. Make a white sauce by heating the 3 Tbsp butter. Decorate with orange slices. Oil or butter a baking dish. Tips should be close and compact. Saute the onions in 3 Tbsp. Taste analytically and season with salt and pepper.4 LIME SHERBET PUNCH 1 can crushed pineapple 1 qt. Avoid cabbage with worm holes. Canada-Dry ginger ale 2 lb. 11. an eggplant layer. start with a layer of the eggplant. Server 20-30. Brussels sprouts should be firm and compact.Flower clusters on broccoli and cauliflower should be tight and close together. orange sherbet 1 qt. oil until soft. BRUSSELS SPROUTS. 7-Up orange-slices for decoration 1 qt. wine.Choose heads heavy for size. the rest of the meat.62 12 BUYING GUIDE 400F for 20 minutes. Add tomatoes. Canada Dry ginger-ale Mix first 4 ingredients with ice-cubes in a punch-bowl. Smudgy dirty spots may indicate insects. BROCCOLI.3 MANGO FRUIT PUNCH 1 qt. If you’d like it to be thick like a malt. Choose the stalks with very little white -they are more tender. lettuce with discoloration or soft rot. season with nutmeg. CABBAGE AND HEAD LETTUCE . frozen lemon concentrate 1 can crushed pineapple or fruit-cocktail Combine above in a punch-bowl. then half the meat mixture. Bake for 40 minutes in an oven pre-heated to 350 degrees F. The eggplant should be soft. Avoid stained containers indicating wet or leaky berries. Make 6-8 servings. . 7-Up 1 qt. lime sherbet 1 qt. Mince the meat if not already. Add white sauce to the top of the eggplant-meat layers and shake to white sauce to settle into the gaps. 11. Sprinkle the rest of the 1/2 cup grated cheese. add 1/2 cup of the grated cheese. Serve hot. add the minced meat and fry for 5 minutes. salt and pepper and bring to a simmer. Remove from heat and whisk in 2 cups of hot milk. Strawberries without caps may be too ripe. Bring to a simmer. AND CAULIFLOWER . and mixing in the 1/4 cup flour without coloring. Avoid beans with dry-looking pods. but should hold its shape. Use asparagus soon -it toughens rapidly.Those with small seeds inside the pods are best. SNAP . Hawaiian Punch 6 oz. 12 BUYING GUIDE Fresh vegetables and fruits: ASPARAGUS . and a final layer of the eggplant.

sunken or soft areas on it. . . . . Avoid citrus fruits showing withered. . .3 CHAPPATHI (A flat round bread made from wheat flour) . . . . . . . . . . . . . . . . . . . GRAPEFRUIT AND LEMONS . . . . . . . . . . . . . . . . and parsnips may be woody. . . . Over-sized turnips. . 1. . . . . ORANGES. . 1. . . . . . . . . . 1. spotted. . . Cantaloupes are ripe when the stem scar is smooth and space between the netting is yellow or yellow-green. .CONTENTS 63 CUCUMBERS . . . . 1. . . . . . . . . . . . . . . . . Smoother thinner skins usually indicate more juice. . . yellowed or flabby pods ROOT VEGETABLES . . . . .10 IDLI (Steamed rice patties) . . . . . . 1. . .9 ALL PURPOSE FLOUR DOSAI . . . May be dark or medium green but yellowed ones are undesirable. . . . . . 1. . . . . . . . . . . 1. . . . . . . . . . . . . . . . . SWEET POTATOES . . . . . . . . . . . . . . 1. . Avoid dried.18 IDLY VEGETABLE SANDWICH . . . . . . . Ripe watermelons have some yellow color on one side. . . . . . 1. . . . . .11 Cream of Wheat IDLI (Steam cooked patties made with cream of wheat) 1. . . . . . . . . . .15 PUTTU (Steam cooked rice flour) . Very large carrots may have woody cores. Light or greenish-yellow lemons are more tart than deep yellow ones. . . . . . . . . . . .In cantaloupes thick close netting on the rind indicates best quality. . . . . . . . . . .) . . . . . . . . They are best to eat when fully ripe with fruity odor. . . 1. . . . .17 VENPONGAL (A rice preparation with moong dhal) . . . . . . but condition of leaves on most other root vegetables does not indicate degree of freshness. . . . . .Should be smooth and firm. . . . . .8 AVAL DOSAI (A type of pancake made from rice flakes called aval which can be obtained only in the Indian stores.are soft and sweet when cooked. . . .6 ONION DOSAI . . 1. . Contents 1 BREAKFAST 1. 1. . . . . .7 MASALA DOSAI . Fresh carrot tops usually mean fresh carrots. . . . . .Select pods that are well-filled but not bulging. . . . . . . . . . . . .12 KICHADI (A preparation with rice sticks) . . MELONS . . . 1. . . . . . .4 PLAIN DOSAI (Rice pancakes) . PEAS AND LIMA BEANS . . . . . . . types are firmer and less moist. . 1. . . . . . . . . . . . . . . If melons are white or pale green on one side they are not ripe. . . . . . . Oranges with a slight greenish tinge may be just as ripe as fully colored ones. . . . . . .19 TOMATO BREAD UPPUMA . . . . . . . .Choose those heavy for their size. . . . . . . . . 1. . . . . . .2 APPAM (A type of pancake made from rice flour) . Over-sized radishes may be pithy. . . . . . . . .16 UPPUMA A cream of wheat preparation more or less like the Southern grits but is mixed with Indian spices . . . . . .20 MASALA BREAD . . . 1. . . . . . . .13 PARATTA (An Indian bread) . . . . .5 EGG DOSAI . . . . Immature honeydews are whitish-green. . . . . . . . Honeydews are ripe when rind has creamy to yellowish color and velvety texture. . . . . .Choose long slender cucumbers for best quality. . . . . . . Most skin markings do not affect quality. . . .14 POORI . . .Porto Rico and Nancy Hall varieties -with bronze to rosy skins. . . . . . . . . . . 1 1 1 2 2 2 3 3 3 3 4 4 4 5 5 6 6 6 7 7 7 . 1. . . .1 ADAI (A type of pancake made from dhals) . . . . beets. . . 1. . Yellow to light-brown ones of the Jersey. . . .

. 2. . . . . . . . . . . . . . . . . Chicken) . . . . . . . . . . . . . . . . . .6 MEAT FRY . .64 CONTENTS 2 KINDS OF RICES 2. . . . . . 3. .14 TOMATO RICE (Type I) . . . . . . . . . . . . . . . . . . . . . .8 LAMB KEBAB . . . . . . . .2 CHICKEN CURRY . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5. . . .5 FISH CURRY . . . . . . . . . . Lamb. . . . . . . . . 3. . .2 CHOLE (CHICK PEAS CURRY) (Type I) 5.3 FRIED FISH . . . . . . .12 SUGAR BATH (Sweet Rice) . . . . . . . . . . . . . . . 2. . . . . .16 VEGETABLE PULAV (Rice cooked with vegetables) . . . . . . . . . . . . . . . . . . 2. . . . . . 2. . . . . . . . . . . . . . . . . . . . . . . . . . . . . .1 FISH CUTLET (Type I) . . . . 2. .15 TOMATO RICE (Type II) . . . . . . . . . . . . . . . . . . 4. . . . . . . . . . . .4 EGG POTATO CURRY . . . . . . . . . . . . . . . . . . . . . . . . .2 CAULIFLOWER PULAV . . . . . .18 GHEE RICE . . . . . . . . . .11 SESAME RICE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .6 EGGPLANT RICE (Vangi Bath) . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2.4 CHICK PEAS CURRY (Type III) . . . . . . 3. . . . . . . . . . 2. . . . . .13 TAMARIND RICE (Rice mixed with a tartar flavored sauce) . . . . . . . 2. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4. . . . . . . . . . . . .3 BIRIYANI (Game-hen. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .1 BISI BELA HOLI (Sambar Bath) Rice cooked with vegetables 2. . . . . .7 LEMON RICE . . . . . .1 BUTTERMILK KULAMBU . . . . . . . . . . . . . . . . . . . . . . 2. 3. . . . . . . . . . . . . . . . . . . 4. . . . . . . . . . . . . . . . . . . . . .5 COCONUT RICE . . . 3.2 FISH CUTLET (Type II) 4. . . . 3. . . . .4 KIMA . . . . . 8 8 8 9 10 10 11 11 11 12 12 13 13 13 14 14 14 15 16 16 16 16 17 17 17 18 18 18 19 19 20 20 20 20 20 21 21 21 22 22 22 22 23 23 23 24 24 5 VEGETABLE CURRIES 5. . . 2. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .9 PEAS RICE . . . . . . . . .8 MEAT BIRIYANI . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .5 MUSHROOM KURMA . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4. . .4 CHICKEN BIRIYANI . . . . . . . . . . . . . . . . . . . . . . 2. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3 MEAT CURRIES 3. . . . .7 PORK CURRY . . . . . . . . . . .17 YOGURT RICE (Rice mixed with yogurt) . . . . . . . . . . . . . . . . . . 2. . . . . . . . . . . . . . 3. . . . . . . . . . . . . . . . . . . . . . . .3 CHICK PEAS CURRY (Type II) . . . . . . .8 PORK OR LAMB CURRY . . . . . . . . . . . . . . . . .5 MASALA MEAT FRY . . . . . . . . . . . . . . . . . . . . . . 3. . . . . . . . . .6 MUTTON CURRY . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .6 MILAHU KULAMBU (Black Pepper Stew) . . . . . . . . . . . 5. . . . . . . . .10 TANDOORI CHICKEN (Type II) 4 MEAT SIDE DISHES 4. . .1 BEEF VINDALOO . . . . . . . . . . . 5. . . . . . . . . . . . . . . . . .10 PLAIN RICE . . . . . . . . . 2. . . . . . . . . . . . . . . . . . . . . . .7 MEAT (Lamb) BALLS . . . . . . . . . . 2. . . . . . . . . . . . 2. . . . . 2. .3 EGG CURRY . . . . . . . . . . . . . . . . . . . . 5. . . . . . . . 4. . . . . . . . . . . . . . . . . . .9 SHRIMP MASALA FRY . . . . 4. 4. . . . . . . 3.9 TANDOORI CHICKEN (Type I) . . . .

. . . . . . 6. . . . . . . . . . . . . . . . . . . . . 6. . . . . .13 STUFFED EGGPLANTS (Type I) . . . . . . . . . . . . . .17 5. . . . . . . 6. . . . . 6. . . . . . . . . . . . . . . . . . . COCONUT SAMBAR . . . . . 6. .14 Eggplant STUFFED (Type II) . . . . . . . .18 5. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . SAMBAR . . . . . . . .13 5. . . . . . . . .24 ONION CHUTNEY . . . . . . . . 6. .16 5. . . . . . . . . TOMATO CURRY . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .11 FRIED CAULIFLOWER (Type I) . . . . . . . . . VATHAL KULAMBU (Curry with dried vegetables) . . .31 TOMATO PICKLE . . . . . . . . . . . . . . . . . . . . . . 6. . . . . . SPINACH CURRY . .15 5. 6. . . . . .26 CRANBERRY PICKLE . . . . . 6.2 FRIED BEANS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .10 5. . . . . . .15 PARUPPU USARI OR VADACURRY . . . . . . . . . . . . . . . . 6. . . 6. . . . 6. . . . . . . . . . . . 6. . . . . . . . . . . . . . . 6. . . . . . . . .29 LEMON PICKLE . . .7 CABBAGE ROLLS . . . . . . . . . .27 EGGPLANT PICKLE (Type I) . . . . . . . .32 CORIANDER AND MINT LEAVES THUVIAL 6. . .4 BRUSSELS SPROUTS KOOTU . . . . . . . STUFFED EGGPLANT CURRY . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6. . . . . . . . . . . . . . . . .11 5. . 6. . . . . . . . . . . . 6. . . . . . . . . . . . . . . . . .1 AVIAL . 6. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .17 FRIED POTATOES (Type II) . . . . . . . . . . . . .21 CUCUMBER KOSUMALLI . . . . . . . . . . . . . . . . . . . . . . . . . TOMATO RASAM . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .19 5. . . . . . . . . . . . . . . . . . . . . . .8 5. . . . . . . . .6 CABBAGE PREPARATION (TYPE II) . . . . .3 BROCCOLI/ASPARAGUS KOOTU . . . . . . . . . . . . . . . . . . . 6. . . . . . . . . . . . . . . . . . . . . . . . . TOMATO AND CARROT SAMBAR . . . . . . . . . . 6. . . . . . . . . . . .14 5. .CONTENTS 65 5. . . . . . . . . . . . . . . . . . . . . . . .33 EGGPLANT THUVIAL . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .9 5. . . . . . 6. . . . . . . . . . . . . .12 FRIED CAULIFLOWER (Type III) . . . . . . . . . . . . . . . . . .28 EGGPLANT PICKLE (Type II) . . . . . . . . . LEMON RASAM . . .25 SESAME CHUTNEY (Type I) .8 FRIED CARROTS . . . . . . . 6. 6. . . . . . . . . . . 6. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .30 VEGETABLE PICKLE . . . . . . . . . PARUPPU URUNDAI KULAMBU (Lentil Ball Stew) POTATO CURRY . . . . . . . . . . . . . . 6. . . . . . . . . . . . . . . . . . . . . . . . . . .34 PARUPPU (Dhal) THUVIYAL . . . .19 SPINACH MASIAL . . 6. . . 6. . .18 SPINACH FRIED . . . . . . . . . . . . . .12 5.20 PARUPPU CURRY (Dhal Curry) . . . . . . . . . . . . . . 6. . . . . . . . . . . . . . . . . . 6. . . . . . . . . . . . . . . . . .10 FRIED CAULIFLOWER (Type I) . . . . . . . . . . . . . . . . . . . . . . . PLAIN SAMBAR . . . . . . . . .16 FRIED POTATOES (Type I) . . . .23 COCONUT CHUTNEY . . . . . . . . . . . .5 CABBAGE PREPARATION (Type I) . . . . . . . . . . . .20 VEGETABLE CUTLET . . . . . EGGPLANT PULIKULAMBU . . . . . . . . . . . . . . . . . . . . . 6. . . . . .22 CORIANDER LEAVES CHUTNEY . . . . . 6. . . . . . . . . . . . .7 5. . . . . . .9 CARROT SALAD . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6. 25 25 26 26 26 27 27 28 28 29 29 29 30 30 31 31 31 31 32 32 32 33 33 33 34 34 34 34 35 35 35 36 36 36 36 37 37 37 38 38 38 39 39 39 40 40 40 40 41 6 VEGETABLE SIDE DISHES 6. . . . . . . .

. 7. . . . . . . . . . . . . . . 7. . . . 7. . . . . . . . . . . . . . . . . .16 CHEESE CAKE .23 HALVA -WHEAT . . . . . . 7. . . . . . . . . . . . . . . .CARROT . . . . . . . . .39 6. . . . 7. . . . . . . . . . .37 6. . 7. .1 ACHUMURUKKU . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .6 BOLl (A type of pancake with sweet filling) . . SQUASH PACHADI . . . . . .TAPIOCA . . . 7. . . . . . 7. . . . . . . . . . . . . . . . 7. . . 7. . . . . . . . . . . . . . . . .2 BASANTHI (Type I) A sweet milky liquid dessert. . . . . . . . . . . . . . . . 7. . . . . . . . . . . . . . . . . .9 BURFI -ALMOND (Type II) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7. . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7. . .66 CONTENTS 6. . . . . . . . . . . .35 RASAMALAI . . . . .37 BREAD PUDDING .13 BURFI -COCONUT . . . .25 JANGIRI (Type II) . . . . . . . . . . . . . . . . . . . . . . . . . COCONUT PACHADI . . . . . . . . . . . . . . . . 7.11 BURFI -CASHEW . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7. . . . . . . . . . . . . . . . . . 7. . . . . . . .22 HALVA -CASHEW . . . . 7. . . . . . . . .32 CUSTARD PUDDING . . . . . . . . . . . . . . . .33 RASAGULLA . . . . . . . . . . . . . . . . . . . . .27 LADDU -CREAM OF WHEAT . . . . . . 7. . . . . . . . . . . . . . . . . . coconut . . . . . . . . . . . . . . . . .12 BURFI -CHEESE . . . . . .4 BATHAMKEER . . . . . . . . . . . . . . . . . . .38 6. . . . . . . . . . . . . 7. . . . . . . . . . . . . . . . . . . . . . . . . . . . .3 BASANTHI (Type II) . . . . . . . . .15 BURFI -MILK .29 PAYASAM . . . . . . . . . . . . . . . . . . . . .38 POACHED FRUIT . . . . . . . . . 7. . . . . . . .35 6. . . . . . . . . . . . . . . .19 HALVA -BEET ROOT . . . . . . . 7. . .24 JANGIRI (Type I) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .5 BATHUSHA . . . . . . . . . .36 6. . . . . . . . . . . . . . . 7. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7. . . . . . . .40 6. . . . . . . . . . . . . . . . . . 41 41 41 42 42 43 43 43 43 44 44 44 44 45 45 46 46 46 46 47 47 47 47 48 48 48 48 49 49 49 49 50 50 50 51 51 51 52 52 52 52 53 53 53 54 54 7 SWEET DESSERTS 7. . . . . . . . . . . . . . . . . . . . . .14 BURFI -COCONUT CHOCOLATE . . .28 MYSORE PAGU . . . . . .18 GULAB JAMUN (Fried Milk balls) . . . . . . . . . . . . 7. . . . . . . . . . .20 HALVA -CARROT (Type I) . . . . . . . . .34 CHUM CHUM . . . . . . . 7.36 SUHIAN (A snack in the shape of a small ball with a sugared filling) . . 7. . . . . . . . . . .30 PAYASAM . . . . . . . . . 7. . 7. . . . . . . . . . . . . . . EGGPLANT PACHADI . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7. . . . . . . . .17 COCONUT KISSES . . . . . 7. . . . . . . . . . . . VADAHAM (Dried Rice Sticks) . . . . . . . . . 7. . . . . . . . . . . . . . . . . . . . .21 HALVA -CARROT (Type II) . . . . . . . . . . . . TOMATO PACHADI . . . . . . . . . . . . . . . . YOGURT PACHADI . . . . . . . . . . 7. . . . . . . . . . . . . . . . . . .7 BOONTHI . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .10 BURFI -ALL PURPOSE FLOUR . . . . . . . . . . 7. .8 BURFI -ALMOND (Type 1) . . . . . . . . . . . . . . . . . .31 AVAL (BEATEN RICE) PAYASAM (Sweet) . . . . . . . . . . . . . . . . . . . . . 7. . . . . . . . . . . . 7. . . . . . . . . . . . . . . . . . . .41 SQUASH THUVIYAL . . . . . . . . . . . . . . . . . 7. . . . . . . . . . . . . . . . . . 7. . . . . . . . . . . . . . .26 KESARI -CREAM OF WHEAT . .

. . . . . . . . . . . . . . . . . . . . . . . . . . . .CONTENTS 67 8 SAVOURIES: NON-SWEET 8. . . . . . . . . . . . . . . . . . . . . . 8. . . . . . . . . . . . . . . . 8. . . . . . . . . 8. . . . . . . . .5 KAARABOONTHI . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .16 AVAL VADAI (Snack) . . . . 10 MISCELLANY 10.3 PARUPPU POWDER OR DHAL POWDER . 55 55 55 55 56 56 56 56 57 57 57 57 58 58 59 59 59 60 60 60 60 60 60 61 61 62 62 9 SPICE MIXTURES 9. 8. . . . .14 MASALA VADAI . . . . . .13 SAMOSAS -MEAT . . . . . . . SNACKS . . . . . . . . .2 MOUSAKKA . . . . . .3 CHEEDAI (Type 1) .6 KARASEVU . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .8 MURUKKU . . . .15 CABBAGE VADAI . . . . . . . . . . .2 COCONUT POWDER . . . . . .7 MIXTURE . . . . . . . . . . . . . . . . . . . .9 OMAPODI . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10. . . . . .10 PAKKODA . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8. . . . . . . .1 PUMPKIN SOUP IN A PUMPKIN 10. . . . . . . . . . . . . . . . . . . . . . . . . . .3 MANGO FRUIT PUNCH . . . . . . . . .11 RIBBON PAKKODA . . . . . . . . . . . . . . . . . . . . . . 8. . . . . . . . . . . 9. . . . . . 8. . . . . . . . . . . . . . . . . . . . . . . . 11 BUYING GUIDE . . . . . . . . . . . . . 8. . . . .2 BONDA . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9. . . . . . . . . . . . . . . . 8. . . . . . . . . . . .1 BAJJI . .4 CHEEDAI (Type 2) . . . . . 8. . . . .4 LIME SHERBET PUNCH . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .12 SAMOSAS -VEGETABLE 8. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8. . . .1 DOSAI PODI OR MILAGU PODI . . . . . . . . . . . . . . . . . . . . . . . . 10. 8. . . . . . . . . . . . . . . . . . 8. . . 8. . . . . . .

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