Favorite 103

Eggless cake
Flour3/4 lb.
Margarine 2 1/2 oz
Soft brown sugar 6 oz.
Raisins 6 oz.
Cherries 2oz.
Candied peel 1 oz.
Salt 1/2 tsp
Milk 1/2 pint
Nutmeg 1/2 tsp
Cinnamon 1/2 tsp
Allspice 1/2 tsp
Soda bicarb 1 tsp
Sieve the flour, and rub in margarine. Add brown sugar and dried
fruit. Take 2 tbs mil, warm, and add soda to it. Mix remaining
milk into flour. Pour soda-milk into batter, and mix well. Fill a
7" round tin and bake.
Gingerbread
Flour2 cups
Baking powder 2 tsp
Baking soda 1/4 tsp
Salt 1/2 tsp
Cinnamon 1 tsp
Dried and ground ginger 1 1/2 tsp
Ghee 1/3 cup
favorite, October 3, 1997
1
Curd 4 tbs
Sugar1/2 tsp
Molasses 2/3 cup
Cream together ghee, curd and sugar. Beat thoroughly, and add 2/3
cup molasses. Add dry ingredients alternatively with 3/4 cup
buttermilk, stirring after each addition to blend thoroughly. Pour
into greased 8" pan. Bake at 350F for 1 hour. Serve with whipped
cream.
Coconut cake
Sift together
Maida2 cups, sifted.
Baking powder 1/2 tsp
Salt 1/2 tsp
Cream
Shortening 2/3 cup
Sugar1 cup
Add
Curd + cream 12 tbs
Vanilla 1 tsp
Moist grated coconut 1 cup
Add dry ingredients alternately with 2/3 cup milk, stirring

continuously. Do not beat. Bake at 350 for 1 hour. Frost with
boiled frosting and toasted coconut.
2
28. Vegetable Casserole
Peas, carrots, beans 3/4 cup each

Onion1
White Sauce 1 1/2 cups
Salt, pepper, paprika to taste
Croutons to garnish
Cook the vegetables. Arrange in layers on greased casserole.

Sprinkle each layer with salt and 1 tbs grated onion. Pour white
sauce over vegetables. Garnish, and bake at 375C for 25 minutes.
30. Jamaican tea loaf
Soft margarine 2 oz
Castor sugar 3 oz
Treacle 6 tbs
Milk 1/4 pint
White flour 3 oz
Brown flour 6 oz
Baking powder 2 level tsp
Raisins 3 oz.
Salt 1 pinch
Grease and line a 2 lb. bread tin with brown paper. Beat margarine
and sugar together, then add remaining ingredients. Beat till soft
3
and fluffy. Bake at 400F till done.
31. Muffins
Sift together
Flour2 cups
Baking Powder 4 tsp
Salt 3/4 tsp
Cinnamon 1/2 tsp
Nutmeg 1/4 tsp
Cream together
Shortening 1/3 cup
Sugar1/4 cup
Cream2 tbs
Add
MIlk 1 cup
Chopped apples 3/4 cup
Add flour mixture and stir a little, not beat. Fill greased muffin
pans 2/3 full, place a wedge of apple dipped in sugar on top.
Sprinkle 1/4 tsp cinnamon and 2 tbsp sugar on batter. bake at
400F for 20-25 minutes.
32. Chocolate cream cookies
Maida60 g.
4
Butter 30 g.
Vanilla 1/4 tsp
Golden syrup 1 1/2 tsp
Cocoa1/4 cup
Powdered sugar 40 g
Sieve flour, cocoa, baking powder. Cream butter into sugar until
light and creamy. add the vanilla essence. Add the flour mixture
and beat well. On a sheet of grease proof paper, sprinkle
granulated sugar. Roll a portion of the dough on the paper.
Sprinkle sugar. Cut out biscuits. Prick them well. Bake in
preheated oven at 350F for 15-20 minutes. Prepare chocolate
butter icing, and make biscuit sandwiches.
(Chocolate butter icing: Sieve 200g icing sugar. Beat 100g butter
till soft. Beat icing sugar into the butter, adding cocoa and
vanilla essence, until creamy consistency is obtained.)
33. Milkmaid eggless cake
Maida2 cups
Butter 1 1/2 cups
Condensed milk 1 can
Water1 cup
vanilla essence 1/2 tsp
Salt 1 pinch
Chopped dry fruit 1 cup
5
Beat butter till fluffy. Mix condensed mil, water, creamed butter,
and fruit in a saucepan and bring to boil. Remove from flame,
cool. Sift together the flour, baking powder, and salt. Add to the
mil-fruit mix. Beat well. Add vanilla essence. POur into a
greased, floured cake dish, and bake at 150C for 1 1/2 hours.
Pizza:1
Combine
Scalded milk 1/2 cup

Ghee 1/4 cup
Sugar1 tbs
Salt 1 1/2 tsp
Cool to lukewarm by adding 6 tbs water.
Add
Dry yeast 1 pkt, dissolved in warm water (2 TA)

Sifted maida + wheat flour 3 cups
Knead five minutes. Grease top of dough and cover, and let rise in
a warm place till double in bulk. Divide dough into two and roll
into 2 rounds, to fit 9" or 10" plates. Brush with salad oil.
Spread with
Tomato puree or chopped 2 cups

Onion, chopped 1/4 cup
6
Thyme, oregano 1/4 tsp
Chopped coriander 1/4 cup
Mint leaves 1 tbs
Salt 1/2 tsp
Pepper to taste
Capsicum, strips 1/2 cup
Grated cheese 1/2 cup
Bake immediately in moderate oven (400F) for 15-20 minutes.

Interchange once while baking.
Pizza:2
Rustic dough
Dry yeast 2½ tsps

Lukewarm water 3/4 cup
Sugar ¼ tsp
Unbleached flour 1 3/4 cup
Salt ½ tsp
Olive oil
Tomatoes, blanched, chopped, 2 cups

and well drained
Onions, finely sliced 1 large
Capsicum, sliced thinly 1
Mushrooms, chopped 10-12
Thyme or oregano 1/4 tsps
Mint leaves 1 tbsps
7
Salt ½ tsp
Grated cheese ½ cup
Stir yeast, sugar, and water in a large bowl. Wait for ten
minutes. Stir again. Add salt and flour and knead well. Knead
well and throw again and again on floured surface. Oil dough
lightly and cover. Store in a warm place till doubled in bulk.
Knead again and roll into two circles 9" in diameter. Place in
greased pizza trays.
Heat oil. Add onions. Stir fry. Add other ingredients, stirring
well all the time. Allow to cool. Spread on dough. Sprinle
grated cheese and bake for 15 mins in a hot oven 400 deg. F.
After first seven mins, interchange plates.
Buttermilk Rolls
Buttermilk 2 cups
Ghee 6 tbs
Sugar2 tsp
Yeast1 pkt
Lukewarm water 2 tbs
Whole wheat flour 4 cups
Soda 1/2 tsp
Dissolve yeast in lukewarm water. Boil buttermilk. Add sugar, fat,

soda. Cool to lukewarm, add yeast. Add flour, and make a soft
dough. Knead 10 minutes. Shape into rolls ( make 3/4 inch thick
rolls, and twist into knot). Let rise for one hour in warm place.
8
Bake at 400F for 15 to 20 minutes.
Pastry for pie
Flour 2 cups
Frozen fat 2/3 cup
Salt 1 tsp
Ice cold water 6 tbsp
Sift flour, salt. Cut fat into flour until mixture resembles fine
breadcrumbs. Add 1 tbsp water at a time, making alittle dough
with the tines of a fork. Put all heaps of dough together.
Handle as little as possible. Chill in wax paper. Divide into
two parts, one slightly larger. Use larger for lower crust. Roll
into circle. Fit into ungreased pie dish, letting edges overhang.
Make holes in it with a fork. Pour filling into it. Use upper
crust either as criss cross or exactly like upper crust, depending
on whether filling is cooked and pulpy or dry.
Apple Pie
For crust
Sifted maida 2 cups

Salt 1 tsp
Frozen fat 3/4 cup
Icecold water 6 tbs
For filling
9
Apples peeled and diced 5 cups
Sugar3/4-1 cup
Salt 1/4 tsp
Cinnamon 1/2 tsp
Nutmeg 1/2 tsp
Flour1-2 tbs
Lemon juice 1 1/2 tbs
Butter 2 tbs
Sift flour and salt together into large plate. Chop the frozen fat
into flour until mixture resembles coarse meal. Add water a little
at a time, and make dough, using two forks. Handle as little as
possible. When kneaded, refrigerate for an hour or so. Divide into
2 balls, one slightly smaller than the other; roll out the larger
ball. Line the inside of an ungreased pie pan with this, letting
the edges overhang a little. Prick holes init, using a fork. Mix
together the sugar, flour, and spices. Sprinkle half of this
mixture on lower crust. Put the apples in; then the rest of the
mixture. Add lemon juice, and butter in blobs. Cover with upper
crust, and flute together the edges to seal fully. Bake at 400
for 40 minutes.
(Warm spiced cream for apple pie: Combine 1 1/2 cups heavy cream,
1 tbs sugar, 1/4 tsp ground cloves, 1/4 tsp ground cinnamon, 1/4
tsp vanilla, 1/4 tsp nutmeg. Bring to boil, serve hot on apple pie
or dumpllings.
Alternatively, make Whipped Cream: Combine 1/2 cup chilled cream,
1/8 tsp salt, 3 tbs sugar, 1/2 tsp vanilla. Beat till stiff.)
10
Mango pie
Mangoes, peeled and diced 5 cups

Sugar 1/2 to 3/4 cup
Cornstarch 2 1/2 tbs
Salt 1/4 tsp
Water1/2 cup
Lemon juice 1 tbs
Pie crust dough as above
Combine sugar, cornstarch, salt. Add water and mangoes. bring to

boil, let boil 1 minute. Coll, and add lemon juice. Make lower
crust. Pur in mango filling. Roll out upper crust, divide into 1
cm. thick strips. Cover the pie with these strips in a criss-cross
weave. Flute edges. Bake as above.
8. Chocolate cake
Sift together
Maida1 1/2 cups sifted
Sugar, powdered 1 cup
Cocoa1/4 cup
Baking soda 1 tsp
Salt 1/2 tsp
Milk powder 1/4 cup
Add
Ghee 1/4 cup
11
Curd 1 cup
Beat for 5 minutes. Grease only the bottom and not sides of a cake
dish, and dust with flour. Bake in cake dish (or pressure cooker
small pan) in heated oven at 350F for 40 minutes. Try not to open
oven while cake is baking. When done, a knitting needle dipped
into cake should come out clean. Cake should be shrunk from sides
of pan, and spring back when lightly touched. Cool for a few
minutes, and unmould upside down on a wire rack.
Brown bread
Water3 cups
Honey or gur 4 tbs
Salt 1-1 1/2 tsp
Yeast1 pkt
Wheat flour 5 cups
Fat 4 tbs
Knead all ingredients with lukewarm water for 5 minutes. Put dough
in 2 greased bread pans. Let rise till doouble in bulk. Bake at
350F for 45 minutes.
Applesauce cake
Beat together
White sugar 1 cup
Butter 1/2 cup
Salt 1 pinch
12
Sift together
Maida2 cups
Cloves 1/2 tsp
Nutmeg 1/2 tsp
Cinnamon 1/2 tsp
Soda 2 tsp
Apples 4-5
Chop apples with peel in a little water. Stew till thick liquid.
Add 1/2 cup seeded raisins. Mix with all other ingredients and
bake at 400F for 40 minutes.
Pineapple upside down cake
Prepare chocolate cake batter, omitting cocoa. Add lemon essence.

To the bottom of the cake dish, add 3 tbs melted butter (or 2 tbs
ghee). Sprinkle with 3 tbs sugar. Arrange pineapple rings and
cherries in bottom of pan. Pour cake batter over pineapples. Bake
at 400F for 45 minutes. Invert pan on cooling rack, let pan
remain for 5 minutes, then detach.
Light fruit cake
Currants 200g
Sultanas 175g
Candied orange peel 25g
Condensed milk 1 tin
13
Butter 200g
Water1 cup
Flour280g
Baking soda 3/4 tsp
Salt 1/4 tsp
Rum 2 tbs
Blanched almonds 6
Wash the fruit. Mix with condensed milk, water, and butter. Bring
to a boil in thick saucepan, and let boil for 8 minutes. Cool.
Add flour, salt, soda sifted together. add rum. Mix well. Pour
into greased cake pan lined with wax paper. Spread almonds on top.
Bake at 150C for 2-3 hours, keeping a small pan of water below.
Let cool for 5 minutes before unmoulding. Store upside down for at
least one month before using.
Vegetable casserole
Pastry as in pie
For filling
Cauliflower 100g
Peas 100g
Carrots 50g
Cabbage 50g
Onions 50g
Small potatoes 6
Ginger paste 1 tsp
Green chillies 2
Coriander leaves 1 bunch
14
Grated cheese 50g
Bread3 slices
Curd 50g
Milk 50g
Cut and mix all vegetables (except coriander leaves) and cook in a
liitle oil over a low flame. Add salt. Remove when 3/4 cooked.
Spread over the pastry in pie dish. Add cheese to milk, and heat
till cheese dissolves. Halve bread slices and cook in milk-cheese
lliquid. Arrange over casserole, interspersed with tomatoes. Add
25g water to curd, and pour evenly over casserole. Decorate with
coriander leaves. Bake at 350F for 30 minutes. Serves 4.
Chocolate fudge
Chocolate, grated 2 oz.

Nuts, chopped 2 oz.
Sugar2 oz.
Salt 1/4 tsp
Milk or cream 1/4 pint
Butter 2 oz.
Vanilla 1/2 tsp
Butter an 8" square baking tin. Separately, bring milk to boil,

add chocolate, sugar, and cook slowly till soft ball consistency.
Remove from heat and add butter. Allow it to cool till 110F. Add
vanilla, and beat till no longer glossy. Add nuts, spread in
buttered tin; when firm, cut into squares.
15
Hot cross buns
Combine
Scalded milk 1/2 cup
Fat 1/4 cup
Sugar1 tbs
Salt 1 tsp
Cool to lukewarm by adding 6 tbs water.
Add
Yeast1 tbs, in 2 tbs water.
Curd + malai 1/4 cup
Raisins 1/2 cup
Cinnamon 1/2 tsp
Add gradually
Sifted maida 3 cups
Mix until well blended, and let stand for 15 minutes.

Shape dough into 18 buns; place on greased baking tray. Let rise
in a warm place for 45 minutes till double in bulk.
Combine
Malai + Curd 1/4 cup
Cold water 2 tbs
Brush top of buns with this mixture. Cut a cross on top of each
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bun with scissors. Bake in hot oven at 400F for 20 minutes.
Combine
Milk 4tsp
Icing sugar 1 cup
Vanilla 1/4 tsp
Mix and drip over the hot buns, completely filling cross.
Cauliflower with cheese
Chop together, and boil until soft

Cauliflower 1 large
POtato 2 medium
Peas 1/2 cup
Salt 1 tsp
Water2 cups
White sauce
Butter 2 tbs
Onion, sliced 2
Flour2 tbs
Milk 1 cup
Salt, pepper to taste
Cheese 1/2 cup
Heat butter, fry onion, add flour and remove from heat. Add milk,
gradually stirring all the while. Add salt and pepper. Return to
low heat and cook until thick. Add cheese and let cook for a few
17
minutes; add vegetables, stir well. If desired, bake in greased
casserole, with cheese and paprika on top at 350F for 30 minutes.
Sour cream tomato sauce and macaroni
Macaroni 1 pkt
For Sauce
Butter 2-4 tbs
Tomato puree 3 cups
Mushroom 3/4 cup
Onion, chopped 3/4 cup
Capsicum 1/2 cup
Thick sour cream 1/2 cup
Sugar2 tbs
Salt, oregano, pepper to taste
Pudina, clove powder to taste
To garnish
Grated cheese 1/2 cup
Croutons 1/2 cup
Paprika 1 tsp
Heat butter. Add vegetables. Cook on slow heat. Add all sauce
ingredients. Cook for one hour or until thick.
Boil macaroni as directed on packet. Mix sauce into macaroni and
put into casserole. Sprinkle with bread crumbs, cheese, and
paprika. Bake at 350F for 30 minutes.
Shortcake cookies
18
Maida2 cups
Baking powder 3 tsp
Salt 1 tsp
Ghee 8 tbs
Sugar4 tbs
Milk 2/3 cup
Sift dry ingredients together. Cut in shortening till corn-meal

texture. Stir in milk. Knead for 1/2 minute on floured board. Turn
smooth side up and roll out 1/2" thick. Cut with floured cookie
cutter. Transfer half to lightly greased baking sheet. Brush with
melted butter, then place remaining cookies on top of these. bake
450F for 12-15 minutes.
(Layered Shortcake: Divide dough into half, roll each half into a
9" round. Fit one circle into lightly greased cake dish. Brush
with butter, place second layer, and bake as above.
When baked, separate layers. Just before serving, put fruit on
bottom layer. replace top layer, pour about 1/2 pint sweetened
flavored cream, then garnish with more fruit. Use either 4 cups
peaches, or 4 cups sliced banana and apricot, or 4 cups pineapple
and strawberries.)
(Apple dumplings : Use either 1 1/2 recipes shortcake biscuit

dough or 2 recipes standard pie pastry. Roll biscuit dough 1/4"
thick (pastry dough 1/8" thick). Cut into 6 squares. Peel and core
6 small baking apples. Place one on each square. Mix 3/4 cup brown
sugar, 1 tsp cinnamon, 1/3 cup chopped nuts. Fill into apples.
Sprinkle with 2 tbs lemon juice, dot with 1 tbs butter. Bring
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dough corners together and seal. Make several gashes in each with
a small knife. Bake at 375F for 40 minutes. Serve hot with
whipped cream.)
(Biscuit Apple Strudel: Prepare one recipe shortcake pastry. Roll

out 1/4" thick, brush with 2 tbs melted butter. Mix 2 cups chopped
apple, 1 tbs lemon juice, 1 tbs lemon rind, 1/2 cup sugar, 1 tsp
cinnamon. Spread over dough. Roll up lightly as for jelly roll,
pinch edge. Shape like horseshoe, bake on greased tray at 400F
for 50 minutes. While still warm, spread with confectioner's
frosting (2 cups powdered sugar + 2 tbs warm milk + 1 tsp vanilla
flavor). Sprinkle with chopped nuts. Cut into 1" slices for
serving.)
Shortbread
Maida2 cups
Rice flour 1 cup
Ghee 3/4 cup
Sugar1 1/2 cups
Cream together the butter and sugar. Turn inflour, knead well.
Roll into 1/2" thick pastry. Cut into pieces and bake at 350F in
a preheated oven for 45 minutes.
Marmokuchen Marble loaf
Chocolate mixture
20
Maida200g
Butter 60g
Baking powder 10g
Vanilla 1 capful
Chocolate powder 100g
Instant coffee 10g
Milk 300 ml
Sift flour and baking powder. Carefully fold inmilk. Combine

remaining ingredients in another bowl, and add to flour and mil.
Vanilla Mixture
Maida200g
Butter 60g
Baking powder 10g
Vanilla 1 capful
Icing sugar 100g
Oranges, grated and juiced 2
Milk 300 ml
Mix as above.
Grease a bread tin and place vanilla and chocolate mixture in

alternate layers. Lightly swirl mixture with a fork. Bake at 350F
for 45 minutes. Let cool. spread with chocolate glaze (see below)
Chocolate glaze
Cocoa100g
Icing sugar 100g
21
Ghee 2o ml
Hot water 50 ml
Sift icing sugar and chocolate powder in a bowl. Add ghee and
carefully stir inhot water until mixture is dissolved. heat
slightly and quickly spread on loaf.
Creole Soup
Onions 3
Potatoes 3
Tomatoes 3
Oil 2 tbs
Onion, chopped 1
Capsicum, chopped 1
Tomatoes, chopped 2 large
Tomato ketchup, salt, pepper to taste
Cut first 3 vegetables into large pieces, pressure cook in 6 cups

of water, blend, and strain. Fry the remaining vegetables; add
vegetable stock and boil for 10 minutes. Garnish with remaining
ingredients.
(In general, vegetable stock is made by boiling together beans,

carrots, peas, onions, carrots, celery, parsley, cloves, cinnamon,
salt, pepper, water. Simmer for 3-4 hours after it comes to a
boil. Strain and refrigerate. To make any soup, cut onion and
vegetable(s) into pieces, saute, cook in milk, salt, pepper/ (or
22
use stock) till tender. To make white sauce, mix 1 1/2 oz. flour,
1/4 pint milk, pour into soup, and cook.
One-meal soup
Onions 2
Potatoes 2
Moong dal 1 tbs
Water 5 cups
Chopped onion 1
French beans 2 tbs
Cauliflower 2 tbs
Carrot, chopped 1
Tomato, chopped 1
Boiled spaghetti 2 tbs
Grated cheese, croutons to taste
Pressure cook first 3 ingredients in the water. Fry the remaining

vegetables, when done, add vegetable stock, cook for 10 minutes.
Add salt, spaghetti, pepper, ketchup, and boil for 5 minutes.
Serve hot with cheese and croutons.
Onion and pea soup
Spring Onions 4, chopped

Spinach, chopped 2 cups
Lettuce 1 head
Pudina, fresh 1 tbs
23
Green peas 2 cups
Milk 2 cups
Nutmeg to garnish.
Fry together vegetables upto mint. Add boiled green peas, and cook
for 10 minutes with water. Blend, strain. Add milk, salt and
pepper. garnish.
Cream of Mushroom Soup
Mushrooms 8 ounces
Butter 4 tbsp
Medium onion chopped 1
All purpose flour 1/4 cup
salt 1 tsp
White pepper 1/4 tsp
Vegetable stock 10 3/4 ounces
Water 10 3/4 cup
Half and half 1 cup
Snipped parsley
Slice enough mushrooms to measure 1 cup; chop remaining mushrooms.

Cook and stir sliced mushrooms in 2 tbsps of of the butter in a 3
quart saucepan over low heat until golden brown. Remove mushrooms
with a slotted spoon.
Cook and stir chopped mushrooms and onions in remainin margarine
until onion is tender; stir in flour, salt, and white pepper.
24
Cook over low heat, stirring constantly, about one minute; remove
from heat. Stir in stock and water. Heat to boiling stirring
constantly; boil and stir one minute. Stir in half nad half and
sliced mushrooms. Garnish each serving with parsley.
Cauliflower soup
Water 2 cups
Medium cauliflower 1
(sep. into flowerets)
Medium onion (sliced) 1
Butter 2 tbsps
Flour 2 tbsps
water 1 cup
Thick veg. stock 1 tbsp
Celery salt 1/2 tsp
Salt 1/2 tsp
Pepper 1/8 tsp
Half and half 1 cup
Ground nutmeg
Heat 2 cups water to boiling in 3 quart saucepan ; add cauliflower

and onion. Heat to boiling; reduce heat. Cover and simmer until
tender, about 10 minutes. Do not drain. Pour cauliflower and
onion with water into blender. Blend on high speed till smooth.
Heat margarine in 3 quart saucepan until melted; stir in flour.
Cook, stirring constantly, until mixture is smooth and bubbly;
remove from heat. stir in one cup water. Heat to boiling,
stirring constantly; boil and stir one minute. Stir in
25
cauliflower mixture. stock,celery salt, salt and pepper, heat
just to boiling. Stir in half and half; heat until just hot.
Sprinkle each serving with nutmeg.
26
Mohan Bhog
Ghee 3/4 cup

Maida 1 cup
Milk 4 cups
Sugar 2 cups
Raisins 1/4 cup
Elaichi 1 tsp
Saffron 1 pinch, dissolved in 1 tsp cold
milk
In a heavy saucepan, heat 1/4 cup ghee. Add flour, and roast,
stirring constantly, until golden brown. Add 2 cups milk and cook
over medium flame. Add the rest of the milk, elaichi, and
saffron. Keep on low heat and add rest of ghee little by little.
Take off the flame. Heat a little ghee in a small skillet. Fry
raisins till golden and puffy. Sprinkle over the mohan bhog.
Chum Chum
Milk Two quarts

Lemon juice 1/4 cup
Half and Half 2 cups
Sugar 2 cups
Fine grained semolina 2 tsps
Yellow food coloring 1/2 tsp
Shelled, unsalted pistachios 1 tbsp
mixed with 1/8 tsp ground cardamom
Make chenna, kneading thoroughly. Make a ball and set aside. Put
27
the half and half in a thick skillet and boil till reduced to 1/3
to 1/4 cup.
In a large 14 inch skillet combine sugar with 4 cups water. Add
cardamom pods. Bring to a boil over medium heat. Simmer for 2
mins. after the syrup boils, and turn off.
Flatten the ball of chhena, add the semolina, and knead again. Add
yellow food coloring now, if desired, and mix well. Now make 16
firm, crack-free balls. Flatten into diamond shapes (1 1/2 x 3/4 x
1/4"thick).
Bring the syrup to a boil in a wide skillet, and add half the
balls. Cover and boil on medium heat for 15 minutes. Every 4 mins,
remove cover, and pour 2 tbs water into the syrup, and then cover
again. Remove the sweets and put in platter. Add 1/2 cup water to
the syrup and then do the remaining balls.
Put about ½ tsp. of reduced half-and-half in the center of each
sweet. It should not spread. Sprinkle the cardamon-pista mixture
on top of the half-and-half. Put in covered plastic tray and
refrigerate (not more than 24 hours) before serving.
Rasmalai
Sugar 3 cups and 1 tbsp

Whole cardamom pods 5
Semolina 1 tsp
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Rose essence 3-4 drops
Half and half 1 quart
Cardamom seeds 1/8
Water 6 cups
Pistachios 1 tsp
Make chenna. Allow to drain for two hours. Knead throughly.

Mix sugar and water and cardamom seeds. Bring to a simmer, let
boil for two mins. Take off the heat.
1. Toffee Bars
1/2 cup butter or margarine,
softened
1/2 cup sugar
1/2 teaspoon salt
1 cup all-purpose flour
1 14-oz. can sweetened condensed
milk
2 ta butter or margarine
1/4 tsp salt
2 tsp vanilla
fudge frosting
Cream first 3 ingredients; stir in flour. Pat into ungreased
29
13x9x2-inch baking pan. Bake at 350 till lightly browned, about 15
mins. In heavy pan, stir condensed milk, 2 ta butter, and salt
over low heat till butter melts. Cook and stir for fivemins.over
medium heat. (Mixture will thicken and become smooth.) Stir in
vanilla. Spread over baked layer. Bake, 350, golden, 12-15 mins.
Spread warm cookies with fudge frosting. Cut into bars and remove
while warm. Makes 48.
[Fudge frosting. In small saucepan melt one 1-oz. square

unsweetened chocolate and 2ta. butter over low heat, stir
constantly; stir constantly. Remove from heat; stir in 1 and 1/2
cups sifted powdered sugar and 1 tsp. vanilla. Blend in about 2 ta
hot water to make almost pourable consistency.]
2. Badam Burfi
1 cup badam whole- blanched and
ground into paste wirh milk
3 cups sugar
1-1 1/2 cups ghee
Cook together almond paste and sugar. Add ghee gradually. Cook
till thick, pour into plate and cut into diamonds while warm.
Remove when cool.
Doughnuts
Maida 4 cups, sifted

Baking powder 4 tsp
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Salt 1 tsp
Nutmeg 1/4 tsp
Cinnamon 1/2 tsp
Fat 2 tbs
Sugar 1 cup
Curd + cream 1/2 cup
Milk 1 cup
Sift flour, baking powder, salt, and spices together. Cream sugar
nicely into fat. add curd and beat well. add milk and flour
alternatively and make smooth dough. Roll out 1/2" thick. Cut into
doughnuts. Let stand uncovered for 20 minutes. Deep fry for 3-5
minutes. Remove onto absorbent paper till fat drains. While still
hot, sprinkle powdered sugar. Makes 20-24 doughnuts.
(Orange doughnuts: Omit spices. Add 1 tbs grated orange rind, and
1/2 cup orange juice instead of milk.
Chocolate doughnuts: Substitute 6 tbs cocoa for 1/4 cup flour, add
a little vanilla. Coat with mixture of sugar and cocoa.)
Donuts (using yeast)
Maida 4 cups
Sugar 3/4 cup
Curd + Malai 1/2 cup
Grated lemon rind 2 tsp
Ghee (melted and cooled) 1/2 cup
Nutmeg 3/4 tsp
Salt 1/2 tsp
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Yeast 2 tsp
Lukewarm water 1/4 cup
Soften yeast in water for 5 minutes, then add to milk. Add also,
half the flour, and 2 tbs sugar. Beat, cover, and let rise for 1/2
hour. add remaining ingredients, beat 10-15 minutes, cover, let
rise 1 hour. Roll out into 1" thick round, and cut with donut
cutter. Fry, drain, and coat with sugar.
Dal ka halwa
Moong dal 1 1/2 alak

Khoya 1/4 kg
Sugar 2 alak
Ghee 1 1/2 alak
Kesari to taste
Almonds, sliced thin 12
Soak dal for 3 hours. Grind to medium consistency using very

little water. Take 1 alak ghee in a thick vessel. Add ground dal
to it. Keep stirring over a low flame, never allowing it to catch
the vessel. Continue till dal is golden brown and ghee appears in
a thin film on sides.
Make sugar syrup of one thread consistency. Crumble khoya until it
has a smooth consistency. Fry for a while in a thick vessel. Mix
with dal. Return to low heat for 5 minutes. Remove from flame, and
mix in sugar syrup. Return to flame fro 5 minutes. Garnish with
kesar and almonds.
32
Whole wheat halwah
Unsalted butter 1/2 cup

Blanched, slivered almonds 1 tbsp
Slivered pistachios 1 tbsp
Raisins
1 tbsp
Whole wheat flour 1 1/2 cups
Sugar
6 1/2 tbsps
Scalding hot milk 3 cups
Heat thick saucepan. Melt butter. Add flour, and roast till the
smell of roasted flour pervades the room. Add sugar and milk,
stirring all the while. Garnish with fried nuts and raisins.
Serve hot.
33
Party punch
Sugar 3 cups
Orange juice 3 cups
Lemon juice 1 cup
Pineapple juice 3 cups
Water 3 cups
Tea leaves 1/4 cup
China grass 1 tsp
Elaich 3
Rose leaves 2 tbs
Ginger ale 1 1/2 quarts
Bring sugar and water to a boil, let boil 7 minutes, then cool.
Separately,pour ohot water over tea and herbs. Steep for 5
minutes, then drain and cool. Combine all ingredients in a large
bowl. Just before serving, add carbonated water.
Lemon grass drink
Lemon grass 4 oz.

Water 1 quart
Sugar to taste
Wash the lemon grass and put it in a pan. Boil the water in a
kettle. Pour it into the pan with the lemon grass and cover. Allow
it tom stand for 6-8 minutes, then add sugar.
Ginger beer
34
Ginger, grated 1 lb.
Lemons, juiced 2
Cloves, whole 1 tbs
Boiling water 3 3/4 quart
Cold water 3 3/4 quart
Sugar 4 tbs
Put the ginger in a saucepan. Add sugar and cover with the boiling
water. Allow it to stand for 1 hour, then strain through cloth.
Add lime juice, haf the cloves, and the cold water. allow it to
stand for another hour. Strain again, twice. Stir in the remaining
cloves, and refrigerate.
35
Potato Kulcha
Maida 2 cups
Baking powder 1 tsp
Salt 1 tsp
Curd + Cream, whipped 1/2 cup
Sugar 1 cup
Mashed poatatoes 1 cup
Beaten curd 1 cup
Ghee 1 tbsp
Water
Oil to deep fry
Sift flour. Add all ingredients except water. Use a little water
and knead thoroughly into a dough. Cover with a damp cloth and
store in warm place. Let rise for two hours. Heat oil in a
medium sized kadai. Roll out poories 4" in diameter. Deep fry
until golden brown. Serve hot.
Hyderabadi Chilli Curry
Fresh, large 8
Green chillies
Oil 1/2 cup
Medium onions, chopped finely 6
Garlic paste 1 tsp
Ginger paste 1 tsp
Salt
36
Ground til 2 tbsp
Ground peanuts 2 tbsps
Jeera 1 tsp
Coriander seeds 2 tsps
Tamarind juice 1/2 cup
Heat oil. Slit chillies lengthwise, remove seeds. Deep fry till
brown. Remove from oil. Fry onions and rest of ingredients. Add
tamarind juice and salt. Let boil 10 minutes. Add fried chillies
and cook 10 minutes.
Urad dal
Ginger paste 1/2 tsp

Garlic paste 1/2 tsp
Red chillies 2
Onion, sliced 1
Garam masala 1/2 tsp
Saute all the above ingedients.
Cook together
Urad dal 1 cup
Tomatoes 3 medium, chopped
Water, salt to taste
Add the sauteed mixture to dal. Serve with a little cream.
Biryani
37
Grind together
Onions 2
Garlic 3 pods
Khuskhus 1 tsp
Aniseed 1/2 tsp
Red chillies 3
green chillies 4
Curry leaves 12
Cloves, cinnamon 1/2 tsp each
Peppercorns 6
Jeera, Coriander seeds 1 tsp each
Fry masala. Cool. When cooled, add 1 cup curds, salt, sugar. Rest
as for ordinary pulao.
Punjabi curries
Fry together
Jeera 1 tsp
Ground or grated onion 2
Crushed green chilli 2
haldi, salt to taste
Jeera powder 1 tsp
Coriander powder 1 tsp
Red chilli powder 1 tsp
38
Oil to fry
(you may grind in a blender after frying if desired.)
Crush together
Blanched and roasted almonds 12

Coriandeer seed 1 tsp
Peppercorns 6-7
Red chillies 2
Cinnamon 2 sticks
Large cardamoms 3-4
Add this crushed powder, chopped tomato and curd to masala and fry
a little longer. Add vegetables or prepared koftas (potato or
zucchini) to masala, fry for 5 minutes. If desired, add whole
roasted cashewnuts. Add 1/2 cup of water. Cover. Bring to a
vigorous boil, then simmer till cooked. Then cook open till
desired consistency is reached. add garam masala, coriander
leaves, and fresh mint leaves.
Fresh Peas and tomato curry
Make Masala:
Fry ginger, garlic, minced onions in ghee till brown. Add salt,
chilli powder, turmeric, and 2-3 cups tomato puree. Allow to
simmer on flame for 15 minutes, till smooth, and ghee separates.
Add shelled, cooked peas, and pressure cook for 3-4 minutes.
Garnish with garam masala and coriander leaves.
39
(Paneer and tomato: Make masal. Add chopped paneer, and cook for
10 minutes. Omit garam masala)
Radish filling for parathas
Grate radishes (or ghia), and squeeze out juice. Add salt, garam
masala, ginger, chilli powder, and 1 tbs crushed pomegranate
seeds. Make rounds of wheat flour dough, and stuff with radish
mixture. Flatten out again into parathas, and shallow fry on both
sides till golden.
Puri with potato pastry
Boil and mash 2 medium sized potatoes. Knead with 8 oz. maida, 2
tsp salt, 1/2 cup warm water. Knead, roll, and deep fry. Eaten
with kabuli chana.
Peas stuffed into parathas
Make masal as in peas-tomato curry, only, omit the tomato puree.

Instead, add 1 sliced tomato, and garam masala. Add 2 cups peas.
Cook on low heat till fairly dry. Mash peas slightly, add lemon
juice. When cool, stuff into parathas.
40
Malai kofta
Masala: Fry 2 minced onions, ginger and garlic. Grind this

together with 1/2 kg. tomatoes, salt, haldi, coriander powder,
elaichi, cinnamon. Remove, fry again, adding 1 cup curd.
Kofta: Boil potatoes with salt. Mash, adding green chillies,
dhaniya leaves, jeera powder, lime juice, peas, boiled carrots
etc. Make into koftas, adding a little khoya. Deep fry and add to
masala.
Ghia kofta: Grate and squeeze ghia (or zucchini). Add besan, salt,
chili powder, jeera-dhana powder. Deep fry and add to masala.
Bhatura
Make a smooth dough of maida, salt, 1 tsp baking powder, and curd.
Roll out into large rounds, and fry on griddle.
Kabuli channa
Soak Overnight
Chick peas 8oz

Water 600ml
Soda Bicarb 1/2 tsp
Boil
Chick peas in the water in which they were soaked
41
Chopped Green Chili 1
Garlic cloves 4
Peppercorns 12
Cardamoms 4
Cinnamon stick 1"
Cloves 6
Onions -Minced 2 ozs
Ginger-Chopped 1/4 oz
Salt To taste
Simmer all of the above in a pan till tender. An alternative is

to cook them in a pressure cooker for seven mins. at 15 lb
pressure. The peas should remain whole. Separate peas from stock
and discard ginger, chilies, garlic and whole spices. Save stock.
For Gravy
Butter 4 ozs
Stock
Garlic Cloves 6
Amchur 1/2 oz
Ginger -sliced 1 1/2 oz
Onions-minced 4 ozs
Green chilies-slit 3
Red pepper 1 tsp
Salt
Heat butter. Add onions and garlic, fry till brown. Remove pan
from fire, add red pepper and 1/3 of the stock. Return pan to
42
fire, cook till a thick puree is formed. Add peas and the rest of
the stock, stirring gently. Mix in amchur, ginger, chilies and
salt. leave on a slow flame for 15 mins so that the flavor of the
spices penetrates the peas.
Serve hot. Garnish with tomato wedges, cooked potato bits, onion
rings and chopped parsley.
Undhiyu
For pakodas
Besan 1 cup
Chilli powder 1 tsp
Haldi 1/4 tsp
Methi leaves 1 bunch
Cabbage, cut 1/2 cup
Ground rice 1/4 cup
Rawaa 1/4 cup
Jeera 1 tsp
Green chillies 2
Salt to taste
Oil 1 tsp
Oil to fry
Make into koftas and deep fry.
Vegetables
Elephant yam 100g
Potatoes, large 4
43
Sweet potatoes 4
Brinjals, small 4
Ripe bananas 6
Double beans, shelled 1 cup
Papadi beans 200 g
For stuffing
Coriander leaves, chopped 1 bunch
Grated coconut 1/2
Til 1 tsp
Soda bicarb 1 pinch
Lemon 1
Oil to fry
Sugar 2 tsp
Green chillies 6
Garlic 8 cloves
Ginger 1 piece
Hing, salt to taste
Garam masala 1 tsp
Ajwain 1/2 tsp
Roast groundnuts 1/2 cup crushed
Peel yam, potatoes, and sweet potatoes. Cut yam and sweet potatoes
into cubes. Remove stalk from brinjals, and slit halfwasy down.
Cut bananas into halves, without removing the peel. Slit potatoes
and bananas just as for brinjals. Snap beans in two's and keep
aside.
Grind togeether the green chillies, garlic, ginger, hing, and a
little salt. Mix together grated coconut with ground masala,
sesame seeds, sugar, and soda. Add a little oil to bind the
44
masala. Keep aside two portions of the masala. Divide the
remaining masala into three portions. Stuff brinjals, potatoes,
bananas with two portions, and smear yam and sweet potatoes with
the remaining portion.
Heat oil in a heavy pan. Add masala and fry well. Add 2 cups of
hot water, when it boils, add double beans, papadi, and a pinch of
soda. Cook for a few minutes, then add brinjals and cook for 10
minutes. Add potatoes, sweet potatoes and yam. When nearly done,
add fried koftas and stuffed banana. Simmer till done.
Alternatively, Stuff the masala into the vegetables. Heat oil. Put
in the vegetables with intervening layers of masala, and cook.)
Bhakri
Wheat flour 1/2 kg.

Chilli powder 1 tbs
Hing, salt to taste
Ghee 2 tbsp
Oil to fry
Sieve flour with salt, chilli and hing. Rub in ghee. Knead well
and keep aside for one hour. Knead again and divide into even
sized balls. Roll into thick rounds. Bake on a greased griddle
till golden brown using a little oil.
Thepla
Wheat flour 1/2 kg
45
Besan 3/4 cup
Sour curds 2 tbs
Methi leaves 2 bunches
Til 1/2 tsp
Chillii powder 2 tsp
Garlic paste 1 tsp
Salt, sugar to taste
Oil 2 tbs
Oil to fry
Was and chop greens fine, make dough of all ingredients. Knead
well, divide into balls, roll into rounds, and shallow fry.
Hyderabadi Bagare Baingan
Eggplants (3-4" long) Two LBS

Salt 1 tsp
Sesame seeds 2 tbsps
Grated coconut 2 tbsps
Dried Chillies 2
Whole Coriander 3 tbsps
Whole cumin seeds 2 tsps
Vegetable oil 8 tbsps
Medium sized onions 2, peeled and minced
Garlic cloves 5, peeled and minced
Turmeric powder 1/4 tsp
Tamarind paste 2-3 tbsps
Shredded jaggery 1 tbsp
Ghee 2 tbsps
46
Mustard seeds 1 1/2 tbsps
1. Quarter eggplants, keeping each whole at the stem. Rub salt

into them and leave standing for 45 mins.
2. Dry roast sesame, coconut, chilli, coriander and cumin.
Powder.
3. Heat 8 tbsps oil in heavy skillet. Fry onions and garlic.
Add turmeric, dry powdered spices,
salt, jaggery and tamarind. Keep on low flame, stirring to
avoid burning, till jaggery has melted. Should have sweet,
sour, hot, and salty flavors.
4. Squeeze as much moisture out of the eggplant as possible.
5. Stuff eggplants with masala. Place in same heavy skillet as

sauce was made. Add half a cup of water to the skillet and
cover. Turn eggplants gently,
occasionally till cooked.
6. Heat ghee. Add mustard when hot. Add to eggplants just before
serving.
Potato Pickle
Medium sized potatoes 4

Ground roasted sesame seeds 4 tbsps
Lemon juice 3 tbsps
Salt
1 tsp
47
Hot green chillies 2, finely
minced
Sesame oil 4 tbsps
Vegetable oil 2 tsps
Ground asafoetida 1 large pinch
Whole fenugreek seeds 1/2 tsp
Minced parsley 3 tbsps
1. Boil potatoes. Drain, peel, and cut into 3/4 inch cubes.
2. Combine ground sesame seeds, lemon juice, salt, and green
chillies in a non metallic dish.
Add sesame oil little by little and whisk mixture till
creamy.
3. Heat vegetable oil till fumes begin to rise. Add asafoetida
and fenugreek. When the latter darken slightly, add to dressing.
4. Add minced parsley to the dressing and mix well. Add potatoes
and mix gently.
Tastes best when eaten 6-8 hours after preparation. Keeps in

'fridge for 3-4 days.
Dum Aloo
Small potatoes 12
Salt
2 1/2 tsps
Blanched almonds 8-10
White poppy seeds 2 tbsps
Large black cardamom pods 2
48
Ground coriander seeds 2 tsps
Whole cumin seeds 1 1/2 tsps
Garlic cloves 4,
peeled and chopped
Fresh Ginger 1",
minced
Medium sized onion 1, peeled
and chopped
Vegetable oil 8
tbsps
Whole cardamom pods 5, lightly
crushed
Ground turmeric 1/4 tsp
Cayenne pepper 1 tsp
Plain yogurt 8 ozs
Garam masala 1 tsp
1. Peel potatoes, prick all over with a fork. Soak for an hour
in salted water. Drain, wipe well
and deep fry. Keep aside till needed.
2.Dry roast almonds, poppy seeds, cardamom pods, Ground coriander
seeds, cumin seeds. Powder.
3.Grind garlic and ginger into a smooth paste
4.Heat oil. Add cumin seeds. Fry onions. When golden add
turmeric and cayenne pepper.
5.Add dry powdered spices and ginger garlic paste. Keep frying.
Whenever the mixture shows signs of sticking to the bottom, add a
tsp of curd. Continue till all the curd is used up.
6.Add garam masala and 1/2 cup of water. Lower potatoes in the
49
gravy.
7.Cover tightly with tin foil. Cook on very low heat for 30 mins.
Stir occasionally with great care. Serve hot.
Naan
Unbleached Flour 3 3/4 cups

Baking Powder 1 tsp
Salt
1/4 tsp
Yogurt 1 3/4
cups
Butter 2
tbsps
Sift the flour, baking powder, and salt in a bowl. Slowly add the
yogurt kneading into a soft, resilient dough. Knead for 10 mins.
Put the dough in a bowl, cover with moist cloth. Place in warm
place for 1 1/2 to 2 hours. Heat a griddle. Knead dough, and
divide into nine parts. Flatten into a naan 1/8 inch. When
griddle is very hot slap the naan on. Let cook for 5-6 mins. If
possible, place under a grill for 1 min, till brown spots appear.
Methi bhaji
Cook together moong dal, finely cut methi leaves, salt, and haldi.
Add large chopped tomatoes, green chillies, and bring to a boil.
Make a vaghar of rai, urad dal, chana dal, and curry leaves.
50
Palak bhaji
Cut palak leaves, and cook in 2-3 tsp. Grind to a paste in mixie.
Put in saucepan, add tomatoes, chillies, salt. Make a vaghar of
rai, chana dal, urad dal.
Bagare baingan
Roast and grind 1/4 Copra; i tbs groundnut; 1 tsp til, 1/2 tsp
jeera; 1 tsp coriander seed; 3 green cchillies and a bunch of
coriander leaves.
Brinjals 6 small
Ginger-garlic paste 1 1/2 tsp
Chilli powder 3/4 tsp
Tamarind pulp, thick 1/2 cup
Onion I large
Roast onion whole over the flame, with peel on. Then peel, and
grind. Make two slits in each brinjal from base toward stalk end
without removing the stalk end. Leave on the calyx, and a bit of
stalk. Soak in salted water. After 1/2 hour, drain off water and
fry. Reheat oil, add seasoning of whole jeera, curry leaves,
ginger-garlic paste, ground masala, powdered spices, ground
onions, and fry well till the mass leaves the pan, and oil
separates. Add the brinjals and fry for a few minutes in the thick
gravy, then add salt, and tamarind pulp and enough water to cook.
Simmer till oil floats on surface.
51
Curried cauliflower
Cut cauliflower into florets. Wash and drain. Peel and have 4-5
small potatoes. Fry onion, ginger, and turmeric. Put in
vegetables. Allow to sizzle for 10 - 15 minutes. add salt, haldi,
chilli powder, dhana-jeera powder, saunf powder. Cook on low heat
till tender. Just before removing from flame, add amchoor.
Bharta
Grill or roast a large brinjal till skin is black and vegetable is

soft. Peel under running water. Drain water and mash well.
Separately, fry jeera, ginger, green chillies, garlic, minced
onion, tomato. Add salt, haldi, garam masala, red chilli powder.
Keep frying. Then add brinjal, fry till dry and solid, stirring
continuously.
Handva
Rice 2 1/2 cups

Tuvar dal 3/4 cup
Urad dal 3/4 cup
Chana dal 1 cup
Soak rice and dals separately for 6 hours. Grind coarsely. Mix
with sour buttermilk, and set aside for 10 hours. Crush ginger,
chillies, salt, and add to mixture. Grease pan, half fill with
52
batter, and bake at 400F for 15 minutes. Heat oil, preferably oil
of pickles, fry mustard, hing. POur over baked handva. Cut into
slices and serve with chutney.
Rajma
Soak rajma for 6 hours. Make Punjabi masala. Add sugar, pepper,
and vinegar to it. Pour over soaked rajma, kept in baking dish.
Mix well and bake for 1/2 hour at 300F.
Cheese and Cauliflower
Cauliflower 1
Butter 30g
Grated cheese 90g
Maida 30g
Milk 1/4 cup
Salt 1/2 tsp
Mustard 1 tsp
Nutmeg powder 1 pinch
Soak cauliflower in cold water for 15 minutes, then break into

flowerets. Cook in salt water till tender, and arrange in a
fireproof dish.
Melt the butter, and fry maida for 1 minute. Remove from flame and
gradually add milk, stirring all the time to prevent lumps from
forming. Cook for a minute, then season with salt, mustard powder,
53
and add grated cheese. Return to flame till cheese melts.
Coat the flowerets with cheese sauce and serve hot.
Vegetable Baked Delight
Beans
Carrots
Beets
Sweet potato
Potatoes
Paneer
Mushrooms
Onions
Tomatoes
Chop all vegetables into squares/wedges, about 1.5 cms in size.

Take heavy casserole. Put potatoes, sweet potatoes, and carrots at
the bottom. Put other vegtables on top and place paneer right on
top.
Add:
Zinfandel: 3 TA
Olive oil
Sesame Oil
Soy saauce
water
cracked pepper
garlic
Mediterranean bay
Rosemary
54
Bake 350 degrees F for one hour
Vegetable jambalaya
Wash and drain thoroughly one cup rice. Heat butter, and fry rice
till light brown. Fry onions, mushrooms, capsicum, cauliflower,
bay leaf, cayenne, salt, and thyme. Add rice and water, and simmer
over low heat till rice is fully cooked. bake.
Burmese rice
Make a paste of ginger, green chilllies, chilli powder, cumin

seeds, cloves, and cinnamon. Add 2 1/2 tsp. white vinegar to this
paste and mix well. Add sliced capsicum. Leave alone for 1/2 an
hour.
Heat oil. Add 2 1/2 tsp. sugar to this. When it melts, add
cinnamon and cloves. Fry. Add 1 1/2 cups washed rice. Fry till
light brown, then add just enough water to cook, and salt. When
done, spread on a large plate. Pour ketchup and chilli sauce over
it. Heat oil. Add 2 sliced onions, the paste, 1 cup boiled
vegetables, and a little ketchup. Cook on slow flame for 5
minutes. Put alternate layers of rice and vegetables on a greased
baking dish, 3 layers each. Bake for 20' at 450F.
Mixed pulses with vegetables
55
Grind to a paste: 8 cloves garlic, 8 Kashmiri chillies, coriander
seeds, cumin seeds, khus khus, @ tbs fresh coconut, ginger.
Soak whole moong, kabuli chana, chana dal, black gram dal, dried
peas, chick peas for 8 hours. Pressure cook with salt.
Boil cauliflower and small whole onions. Deep fry paneer.
heat oil. Add jeera, ground paste, vegetables, dals, and paneer.
Let boil for 10 minutes. Garnish. Add tamarind water if necessary.
Dahi missal
Sprout whole green moong overnight. Make sev. Boil moong with
salt, haldi, tamarind, a little gur, and garam masala. Serve
sprinkled with sev, and chopped onions, and a big helping of curd.
Pakoda
Make thick dough of 1 1/2 cups besan, 1 tsp garam masala, 1 tbs
anardana, 2 tsp salt, 1/2 tsp chilli powder, 1/4 tsp haldi, 1 cup
water. Leave fro 30 minutes, then beat again. Add chopped onions,
green chillies, potatoes, methi leaves, cauliflower. Deep fry,
dropping into hot oil.
Hummus
56
Chick Peas 1 cup
Sesame seed 1/2 cup
Garlic (halved) 1 clove
Lemon Juice 3 tbsp
Salt 1 tsp
Snipped parsely
Place bean liquid, garlic, and sesame seed in blender. Blend at
high speed until well blended. Add beans, lemon juice and salt.
Blend at high speed. Garnish with parsley. Serve with pita bread
or as a dip.
Tabooley
Cracked Wheat 3/4 Cup

Snipped Parsley 11/2 cups
Medium tomatoes chopped 3
Chopped green onions (with tops) 1/3 cup
Snipped fresh mint 2 tbsp
Olive oil 1/4 cup
Salt 1 tsp
Pepper 1/4 tsp
Cover cracked wheat with cold water; let stand 30 minutes. Drain:
press out as much water as possible. Place Wheat, Parsley,
tomatoes, green onions, fresh mint in glass or plastic bowl.
toss. Cover and refiregerate for at least one hour. Garnish with
ripe olives if desired.
57
For softer texture wheat with boiling water; let stand one hour.
Baba Ganouche
Large Eggplant One

Juice of two lemons
Tahini Four
tbsps
Garlic Three
cloves
Salt
One and Half tsps
Chopped fresh parsley To garnish
Preheat oven to 4000. Prick eggplant all over with a fork. Place
on oven rack and bake for 30 minutes or until very soft. Remove
from oven and cool. Peel skin, mash or puree until smooth. Beat
in lemon juice and tahini. In asmall bowl, crush garlic into the
salt with the back of a spoon. Stir into eggplant mixture.
Garnish with parsley.
Spicy brinjal with onion
Eggplant 1 large
Chili paste with garlic 1 1/2 tsps
and soy sauce
58
Thin soy sauce 5 tsps
Sugar 2 tsps
Vegetable oil 1 cup
Garlic, peeled and sliced 2 cloves
Onion, peeled and sliced 1 medium
Cut eggplant into 1/2 inch cubes. Mix the chili paste, soy sauce,
sugar, and 1/2 cup water.
Heat 1/2 cup oil. Add eggplant. Stir fry for about 4-5 mins.
Remove from oil. Add garlic and onion. Stir fry. Add eggplant
and mixture. Cook till moisture has been absorbed.
Saraswati's recipes (incomplete - there are more at home)
1. Milk Rice
Rice 1 cup
Milk 1 litre
Water 1/2 litre
Boil rice in milk and water. When nearly done, sprinkle a little
jaggery or brown sugar on top.
2. Thogaiyal
Roasted Gram dal 1 tbsp
59
Salt 1/4 tsp
Red whole chilli 1
Garlic 2 cloves
Grated coconut 1/2 tbsp
Grind all ingredients together with a little water into a smooth

paste. Serve with rice and rasam, or rice and ghee.
3. Potato Raitha
Boiled Potato 2 medium

Yoghurt 2 cups
Salt 1 tsp
Fresh coconut 1 tbsp
Coriander leaves to taste
Rai 1/2 tsp
Green chillies 1
Chop potato into small (1 cc) pieces. Mince green chilli; chop
coconut into tiny chunks. Add all this to beaten yoghurt, and stir
in salt. Fry the mustard and pour over the raitha, garnish with
coriander leaves.
(The same recipe can be used to make banana raitha. Substitute

potato with ripe banana, and omit green chillies.)
4. Tomato Saag
60
Chana dal 1 tsp
Udad dal 1 tsp
Vadavu 2 tsp
Finely minced onion 1/2 cup
Green chilli 1-2
Minced Tomato 1 cup
Tamarind extract 1/4 cup
Salt, Chilli powder to taste
Gur to taste
Fry the dals, add vadavu, onion, and green chillies in that order,
and fry well. Add tomato, keep frying. Add salt, chilli powder and
gur.
5. Bombay Chutney
Besan 4 tbsp
Tamarind Water 1 cup
Garlic 2 cloves
Onion 1 medium
Tomato 2 medium
Green chillies 2
Rai 1 tsp
Udad dal 1 tsp
Salt, chilli powder to taste
Turmeric to taste
Lemon 1
61
Make a thin paste of besan and tamarind water. Mince garlic,
onion, green chillies, and tomatoes. Fry mustard seed and dal; add
minced vegetables and continue frying. When done, add the besan
paste, salt, turmeric and chilli powder. Remove after 1 boil, and
add the juice of the lemon. Eat with maida roti.
6. Coriander Pachidi
Coriander leaves 3 cups loosely packed

Green chillies 2
Salt 1 tsp
Onion 1 small
Yoghurt 1 cup
Grind together the coriander leaves, salt and green chillies. Add
to yoghurt. Mince the onions and add to the curd. You may add
minced tomato if you like.
7. Rasam
Tamarind extract 2 cups, thin

Tomatoes 3 medium
Garlic 2 cloves
Rai 1/2 tsp
Jeera 1 tsp
Curry leaves 12
62
Whole Red chillies 3
Roasted Jeera 2 tsp
Peppercorns 8
Salt 1 tsp
Rasam powder 1/2 tsp
Hing 1 pinch
Coriander leaves 1 handful
Lightly fry peppercorns, and grind along with roasted jeera. Keep
aside. Add salt, hing, and rasam powder to tamarind extract. Cut
the tomatoes and mash well into the extract. Fry mustard, jeera,
red chillies, garlic, and curry leaves. Add the tamarind extract
and bring to boil. After 3 minutes of boiling, add the pepper-
jeera powder. Remove from flame, garnish with fresh coriander
leaves.
8. Paruppu Thogaiyal
Tuver dal 3 tbsp

Whole red chillies 3
Tamarind, Salt to taste
Minced Onion 1/4 cup
Fry the tuver dal and the red chillies. Grind with tamarind and
salt. Just before grinding is complete, add minced onion. Grind to
smooth paste.
63
(An alternative recipe is to drop the onions and dal, and instead
use two cups of well-washed karuvepillai leaves. Avoid using too
much water while grinding.)
9. Morkali
Raw Rice 1 cup

Green chillies 3-4
Yoghurt 1 1/2 cups
Rai 1 tsp
Udad dal 1 tsp
Chana dal 1 tsp
Red chillies 3
Curry leaves 8 leaves
Soak raw rice for one hour. Grind with a little water and green
chillies. Add yoghurt to raw rice paste till just pouring
consistency. Fry the rai and remaining items. Add curd-raw rice
paste to pan, and let cook till water evaporates.
(Instead of soaking and grinding rice, you may use rice powder to
mix into yoghurt)
10. Quick Rawaa Dosai
Rice flour 2 cups

Rawaa 1 cup
64
Buttermilk 2 cups
Green chillies 2-3
Salt 2 1/2 tsp
Hing 1 pinch
Cashew nuts 6
Curry leaves 4-5 stalks

Peppercorns 8
Jeera 1/2 tsp
Make a thin batter of the rice flour and rawaa with the buttermilk
till dosai consistency. Add salt and minced green chillies,
coarsely ground peppercorns, fried hing, bits of roast cashewnuts,
curry leaves, and roast jeera. Shallow fry in ghee. Should be thin
and crisp.
11. Sago Raitha
Sago 1/4 cup

Yoghurt 1 cup
Coconut 1 tbsp chopped
Salt to taste
Rai 1/2 tsp
Green chillies 1 minced
Wash the sago well, soak in curd for 1-2 hours or till soft. Add
coconut and salt. Fry mustard and green chillies, and pour over
raitha.
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12. Karela Saag
Bitter gourds 4 small

Lemon juice 1 tbsp
Salt 1 tsp
Grated coconut 3 tbsp
Garlic 3-4 cloves, grated
Rai 1 tsp
Green chillies 2, minced
Cut bitter gourds into thin slices. Coat with a mixture of salt
and lemon juice, and set aside. Grind together coconut, gaarlic,
and green chillies. Fry mustard seed, add coconut paste, and fry
for a short while; add karela pieces, and fry for a long time. You
may add a little sugar to dilute karela taste.
13. Tomato Dal
Tuver dal 1 alak

Tomato 3 medium
Onion stalks 5-6
Green chillies 2-3
Tamarind 1 lemon ball
Onion 2 medium
Vadavu 2 tsps
Udad dal 1 tsp
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Rai 1/2 tsp
Boil the dal. When three-fourths boiled, add cut tomatoes, onion
stalks and green chillies. Boil till soft, mash, add tamarind
extract and salt. Separately fry rai, udad dal, vadavu, and onion.
Add to the dal, let it boil for 10 minutes.
Mysore Rasam:1
Channa dal 2 tsp

Tuvar dal 2 tsp
Black pepper 4 - 5
Dhaniya 3 tsps
Hing
Fresh coconut
red chillies
Tamarind 1/4 cup
Salt 3 - 4 tsps salt
Tuvar dal
(cooked) 1/2 cup
14. Mysore Rasam:2
Tuvar dal 1/2 alak

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Chana dal 1 tsp
Red chillies 2
Jeera 1/2 tsp
Peppercorns 4
Tamarind 1 1/2 lemon balls
Tomatoes 3 medium
Curry Leaves 12
Rai 1/2 tsp
Onion 1 large
Salt, hing to taste
Boil tuver dal till soft, and mash. Fry together coriander seeds,
one red chilli, chana dal, jeera, pepper, and grind to paste with
water. Add tamarind extract, tomatoes, curry leaves,salt, and hing
to dal, and cook till tomatoes are soft. Add ground masala and
cook well. Separately, fry mustard seed, cut onion, and one red
chilli, and add to dal.
15. Sambhar
Tuver dal 1 cup

Small onions 12
or, brinjal 4 medium
or, radish 2-3
or, drumstick 2
Red chillies 2
Peppercorns 6
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Jeera 1/2 tsp
Methi 1/2 tsp
Chana dal 1 tsp
Hing 1 pinch
Khus khus, soaked 1 tsp
Raw rice 1 tbsp
Coconut 3 tbsp
Salt, turmeric to taste
Rai 1/2 tsp
Curry leaves 10
Coriander leaves 1/2 handful
Boil tuver dal. When three-fourths boiled, add one or more of the
vegetables. Fry together all ingredients from red chillies to raw
rice, and grind with coconut and water into a paste. Once the
vegetables are boiled, add tamarind, salt, turmeric, and ground
paste. Separately, fry rai and curry leaves and add to sambhar.
Garnish with curry leaves.
16. Sambhar Rice
Rice 1 alak
Tuver dal 3/4 alak
Peas, shelled 1 handful
Carrots, cubed 1/2 cup
Beans, cubed 1/2 cup
Potatoes, cubed 1/2 cup
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Onions, cubed 1/2 cup
Ghee 2 tbsp
Coriander Seeds 2 tbsp
Red Chillies 4
Udad, Chana dal 1 tbsp each
Tuver dal 1/2 tbsp
Peppercorns 6
Jeera 1 tsp
Methi 1/4 tsp
Hing i pinch
Cinnamon 3 sticks
Cloves 5
Raw rice half-handful
Onions, sliced 2 medium
Tomatoes 2 medium
Curry leaves 3-4 stalks
Coriander leaves 1 handful
Cashewnuts, fried 8-9
Salt, turmeric to taste
After cubing vegetables, add them to rice, add tuver dal, and boil
in plenty of water. Add turmeric, and a tsp of oil while boiling.
Fry all the ingredients from coriander seeds to raw rice and grind
together with a little water into a paste. Fry the onions,
tomatoes and curry leaves. Make an extract of the tamarind, and
boil it for 10 minutes. When boiling, add masala and salt. Turn
the tamarind into the cooked rice-dal mixture, and also turn in
the onion fry. Add the ghee, coriander leaves and cashewnuts.
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17. Pongal
Moong dal, split 2/3 cup

Rice 1 cup
Peppercorns 6
Cashewnuts 6
Curry leaves 15
Jeera 1 tsp
Fresh ginger 1 small piece
Green chillies 2
Ghee 2 tbsp
Salt 3 tsp
Roast and wash moong dal, then soak for 1-2 hours. Wash and soak
rice simultaneously. When soaked, drain both and cook in about 4
cups water, adding salt and fresh ginger. Separately, fry the
remaining ingredients (cashews must be fried separately) in a
little of the ghee. Turn into the pongaql, and top with remaining
ghee. Serve with chutney.
18. Chutney
Coriander leaves 2 cups, loosely packed

Green chillies 2
Coconut, grated 1 cup
Oil 1 tsp
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Rai 1/2 tsp
Tamarind 1/2 lemon ball
or, lemon 2 medium
Salt to taste
Grind in mixer the coriander leaves, coconut, green chillies,

salt, and tamarind, if available. Use enough water to make a
paste. Fry the rai and pour over the chutney. If tamarind was not
used, squeeze the lemons into the chutney. Chill if desired. Left-
overs should only be kept in deep freeze.
(You can substitute green chillies with red chillies, and coconut
with minced onions to make a different chutney.)
19. Sweet Pongal
Moong dal, split 1 cup

Rice 1 cup
Ghee/dalda 6 tbsp
Jaggery, crushed 3/4 - 1 cup
Cashewnuts 8
Raisins 10
Elaichi, crushed 5 pods
Cook moong dal and rice. Take a pressure pan, grease bottom
generously with ghee or dalda. Add the crushed jaggery and cook
till syrupy. Turn in cooked rice+dal, and cook under cover on low
heat till jaggery fully permeats the mixture. Fry the raisins and
cashewnuts, add to sweet pongal along with elaichi powder. Top
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with a tsp of ghee, if desired.
20. Adai
Tuver dal 3/4 cup

Udad dal 3/4 cup
Chana dal 1/2 cup
Parboiled rice 1 1/2 cups
Raw rice 1/2 cup
Salt 2 tsp
Hing 1 pinch
Red chillies 3-4
Onions, minced 1 cup
Pepper corns, crushed 10
Green chilies, minced 4
Soak all ingredients from tuver dal to raw rice for 8 hours after
washing. Grind coarsely with salt, hing, red chillies. Fry as
thick dosais, sprinkling onions, pepper and green chillies. Be
sure to make a few holes in the batter when it is on the pan, and
pour a little oil in these holes. Serve with chutney or tomato
sauce.
21. Chana dal sweet salad
Chana dal 1/4 cup

Sugar 1/4 cup
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Elaichi 4 pods
Coconut, grated 1/2 tsp
Wash and soak chana dal. Boil in a little water till dal is soft,
and water is absorbed. Add sugar and cook on low heat with a
little water. Sprinkle elaichi powder after removing from flame,
and also slightly toasted coconut.
22. Moong dal Pachidi
Moong dal 1/2 cup

Minced coconut 2 tsp
Grated mango 4 tbsp
Oil 1 tbsp
Rai 1/2 tsp
Curry leaves 10
Red chillies 2-3
Salt to taste.
Wash and soak moong dal for a few hours till it is crunchy and
soft. Drain, add coconut and mango. Fry mustard, curry leaves, red
chillies, and pour over the salad. Add salt.
23. Idli
Parboiled rice 3 cups

Udad dal 1 cup
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Raw rice handful
Salt to taste
Soak the rices together, and the dal separately for 5-6 hours.
Grind the udad dal very fine, and the rice coarsely, after
draining both. Mix, add salt, and let ferment overnight.
(Dosai- As in idli, only, use 2 cups of parboiled rice and 1 cup

of raw rice;also, add a handful of methi seeds to rice when
soaking.)
24. Vadai
Udad dal 1 cup

Salt 1 1/2 tsp
Minced onion 1/4 cup
Minced cabbage 1/2 cup
Green chillies, minced 2
Peppercorns, crushed 7-8
Soak the udad dal for 4-5 hours. Grind to smooth paste with salt.
Add remaining ingredients (vegetables optional), shape into small
balls or like donuts and deep fry till golden.
25. Masala Vadai
Chana dal 1 1/2 cups
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Minced onions 1 cup
Green chillies, minced 3 tsp
Curry leaves 20-25
Soak the chana dal for 6 hours. Keep aside 3/4 cup soaked chana
dal, and grind the rest with salt and chilli powder into grainy
paste. Add the onions, remaining chana dal, green chillies. Shape
into puffed discs and deep fry.
26. Rawaa Idli
Rawaa 2 cups
Salt 2 tsp
Sour curds 2 1/2 cups
Cashewnuts, fried 10
Peppercorns, fried 8
Curry leaves 15
Hing 1 pinch
Oil 2 tsp
Rai 1/2 tsp
Chana dal 1 tsp
Udad dal 1 tsp
Red chillies 3
Baking soda 1/2 tsp
Roast rawaa well. Add salt, and add enough curd till a pouring
consistency is obtained. Add cashewnuts, pepper, hing, curry
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leaves. Fry rai to red chillies in oil, and add to batter. Add
baking soda for immediate effervescence. Steam for 15 minutes in
idli mould.
27. Koil Idli
Parboiled rice 1/2 cup

Raw rice 1/2 cup
Udad dal 1/2 cup
Tuver dal 1/2 cup
Ginger 1 large piece
Salt 1 tsp
Jeera 1 tsp
Peppercorns 10
Curd 1/2 cup
Ghee 1/2 cup
Soak separately the rice, udad dal, and tuver dal for 7 hours.
Grind udad dal fine, other items can be ground coarsely. Mix all
together. Roast and crush the jeera and peppercorns, add to dough
along with curd and ghee. Coarsely pound dried ginger. Steam for
30-40 minutes in pressure pan containers, cut and serve with
chutney.
28. Moong dal Payasam
Moong dal, split 1 cup
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Chana dal 1/2 cup
Jaggery, crushed 1 cup
Coconut, grated 2 tbsp
Milk 2 cups
Elaichi 6 pods.
Roast the moong and chana dals and pressure cook. Add jaggery and
bring to boil. Roast the coconut, add, and boil. Remove, add milk
and crushed elaichi. Chill before serving, if desired. Fried
raisins may be added.
29. Gotsu
Brinjal 4 small
Onions 2 medium
Salt 1 tsp
Turmeric 1/4 tsp
Tamarind 3/4 lemon ball
Jaggery 1/2 tsp
Oil 1 tbsp
Rai 1/2 tsp
Udad dal 1 tsp
Chana dal 1 tsp
Cut brinjal and onion into large cubes. Fry. Add tamarind, salt,
chilli powder, turmeric and jaggery and cook for 5-8 minutes. Fry
remaining ingredients and add to gotsu. Serve with pongal.
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30. Coconut Rice
Coconut, grated 1 cup

Til 2 tbsp
Rai 1/2 tsp
Udad dal 2 tsp
Red chillies 3
Cashewnuts 6
Curry leaves 2 stalks
Salt to taste
Rice 1/2 cup
Cook rice. Shallow fry the all other ingredients, and mix into the
rice, along with salt, and mix well.
31. Mango Rice
Grated mango 1/2 cup

Salt 1 tsp
Turmeric 1/2 tsp
Oil 1 tsp
Rai 1/2 tsp
Red Chillies 3
Chana dal 1 tsp
Curry leaves 4-5
Cooked rice 1 cup
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Fry the rai, chana dal, curry leaves and red chillies. Add
turmeric, salt, and grated mango. Turn in cooked rice and mix
well.
(Lemon Rice: Substitute mango with juice of 1 -2 large lemons, and

proceed as above.)
Til Rice
Til 1 cup
Red chillies 3-4 cups
Urad dal 2 tsps
Hing a pinch
Salt 1/2 tsps
Cooked rice 1 1/2 cups
Roast til in a dry hot kadai. Roast other ingredients and grind
to a corse mixture. Mix with cooked rice. Temper with a litttle
hot oil, curry leaves, cashewnuts, and hing.
32. Tamarind rice
Tamarind 4 lemon balls

Salt 3 tbsp
Oil 3 tbsp
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Hing 1 large pinch
Rai 1 tsp
Chana dal 4 tbsp
Turmeric 1/4 tsp
Jaggery 1 tbsp
Til 1/4 cup
Methi 1 tsp
Peanuts 1/4 cup
Red chillies 4
Curry leaves 12
Cooked rice 2 cups
Boil tamarind, and make a thick extract. Fry rai and chana dal and
hing in a big heavy vessel. Add tamarind extract, salt, turmeric
and jaggery and boil down, first on medium heat, then on slow heat
with frequent stirring, till thick paste is obtained. Bottle and
refrigerate half of this. Roast and crush til, methi, peanuts
separately. You may mix and store part of these. Fry curry leaves,
and red chillies. Add to til-mixture. Turn in the til mixture
along with tamarind paste into the cooked rice.
33. Mor Kozhambu (1)
Tuver dal 2 tsp

Rice 2 tsp
Green chillies 3
Coconut 1/4 cup
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Jeera 1 tsp
Sour buttermilk 2 cups
Salt 1 tsp
Oil 2 tbsp
Rai 1/2 tsp
Jeera 1 tsp
Red chillies 2
Curry leaves 8-10
Onions, sliced 2 medium
Soak dal and rice for 1-2 hours. Grind along with all ingredients
from green chillies to jeera. Add to sour buttermilk and boil. Fry
remaining ingredients, and add along with salt to the kozhambu.
33. Mor Kozhambu (2)
Roast chana dal 1/2 cup

Green chillies 3
Onions, sliced 2
Oil 2 tsp
Rai 1/2 tsp
Jeera 1/2 tsp
Mor molagai 3-4
Buttermilk 2 cups
Grind together (dry) the chana dal, chillies and ginger. Fry
remaining ingredients except buttermilk. Add the fry as well as
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chana dal mix to buttermilk. Warm slightly if desired.
34. Usili
Tuver dal 3/4 cup

Red chillies 3-4
Salt 2 tsp
Hing 1 pinch
Oil 1 tbsp
Rai 1 tsp
Beans or guar 2 handfuls
Soak the tuver dal for 1 hour. Grind with salt, hing, red
chillies. Add to chopped vegetable with a little oil, and steam
well. Fry rai in pan, turn in vegetables-dal mix, and fyr for 10
minutes.
35. Hyderabadi Rasam
Tuver dal 2 tbsp

Garlic 2 cloves
Roast jeera 1 tsp
Roast pepper 8
Tomato 3 medium
Oil 1 tbsp
Rai 1/2 tsp
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Red chillies 2-3
Hing 1 pinch
Jeera 1/2 tsp
Coriander leaves a handful
Salt to taste
Boil tuver dal. To this, add tamarind (raw), garlic, crushed

pepper and crushed jeera, chopped tomato. Put all in a pressure
pan and cook with 2 cups water, and salt, till tomato is soft. Fry
all other ingredients (except coriander leaves), and add to rasam.
Garnish with coriander.
36. Vegetable Koottu
Moong dal 1/2 cup

Mixed vegetables, diced 2 cups
Coconut, grated 1/2 cup
Jeera 1 tsp
Green chillies 4
Curry leaves 8
Turmeric, Salt to taste
Chilli and jeera powder to taste
Oil 2 tsp
Rai 1 tsp
Cook dal till soft. When 3/4 cooked, add vegetables. Grind coconut
to curry leaves, add to dal, add spices and cook. When done, fry
rai and pour over kootu. Serve with rice or hot chappatis.
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37. Suran Koshimbar
Suran 2 cups
Salt 2 tsp
Oil 2 tbsp
Grated coconut 1/2 cup
Green chillies 2
Lemon juice 1 tbsp
Minced onions 1 cup
Cut suran into tiny bits, and mix with salt. Keep aside for 1
hour. Deep fry till crisp. Add all other ingredients and toss
before serving.
38. Varutharachai kozhambu
Pumpkin 100 g
Guar 50 g
Suran 50 g
Dudhi 50 g
Sweet potatoes 50 g
Brinjal 50 g
Karamani beans 25 g
Lima Beans 25 g
Salt 2 tbsp
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Til 4 tbsp
Coconut 1 cup
Udad dal 2 tbsp
Red chillies 4
Turmeric to taste
Curry leaves 10
Rai 1 tsp
Oil 3 tbsp
Gur 1 tsp
Boil vegetables with salt and turmeric. Add tamarind juice and
boil again. Fry til to red chillies, grind, add to vegetables and
boil again. Fry remaining ingredients and pour over vegetables. A
little gur may be added if desired.
39. Kesari
Rawaa 1 cup
Sugar 1 1/2 cups
Ghee 1/2 - 3/4 cup
Water 2 cups
Kesari powder 1/4 tsp
Elaichi 5 pods
Raisins, fried 8-10
Cashewnuts, fried 4-5
Cook rawa in a little water till a pasty consistency is obtained.

Keep aside. Boil 3 cups of water in a heavy pan. Add sugar. When
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the liquid begins to boil, add the rawaa, mixing continuously. Add
colour, then ghee. Add crushed elaichi, raisins and cashewnuts,
and serve hot.
40. Mysore Pak
Besan 1 cup
Sugar 2 cups
Water 1 cup
Ghee 2 cups
Mix water and sugar and put on stove. On other stove, put on ghee,
and keep it hot and ready. When sugar melts completely, forming a
2-3 string syrup, remove, strain and remove scum. Return to stove,
reduce heat, and add besan, stirring continuously. Then add heated
ghee spoon by spoon, stirring all the while. When the entire
mixture thickens and bubbles, pour into greased thali. Cut into
diamonds, remove when cool.
41. Sambar powder
Chana dal 1 cup

Tuver dal 1 cup
Whole dhaniya 2 cups
Udad dal 1/8 cup
Jeera 1/8 cup
Pepper 2 tbsp
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Methi 1 tsp
Hing 1/2 cc piece
Red chillies 15
Fry last 2 ingredients well in a little oil. Dry roast the

remaining ingredients till brown. Grind coarsely.
42. Vatta Kozhambu
Tuver dal 2 tbsp

Chana dal 2 tbsp
Udad dal 2 tbsp
Pepper 1 tbsp
Whole Red Chillies 1/2 cup
Oil 3 tbsp
Methi 1 tsp
Rai 1/2 tsp
Sundakkai 2 tbsp
Manathakalikai 2 tbsp
Salt to taste
Jaggery 1 tsp
Roast first five ingredients separately. Powder the chillies and

then grind with the remaining ingredients. Make thick extract of
tamarind. Fry remaining ingredients. When fried, add tamarind,
ground masala, gur, salt. Serve with hot rice and ghee.
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43. Thokku
Raw mangoes, large 6

Chilli powder 250 g
Methi, roasted 25 g
Rai 25 g
Hing 1 cc
Oil 250 g
Salt 2 tsp
Turmeric 1 tsp
Peel and grate the mangoes. Powder the methi. Fry the rai, hing,
and add mangoes. Keep stirring till partly cooked. Add salt,
turmeric, methi, and chilli powder. Continue stirring till pasty
and fragrant.
43. Sundal
Chick peas 1 can

Salt 1/2 tsp
Coconut, grated 2 tbsp
Mango, grated 3 tbsp
Oil 1 tbsp
Rai 1/2 tsp
Boil the chick peas till soft with solt. Garnish with fried rai,
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and other ingredients.
45. Kurma
Green chillies 3
Onions 1 medium
Coconut 1/2 cup grated
Garlic 2-3 pods
Tomatoes 2
Bay leaves 2-3
Cinnamon 2-3 sticks
Cloves 3
Khuskhus 1 1/2 tbsp
Roast chana dal 1 tbsp
Saunf 1/2 tsp
Vegetables, chopped large 3 cups
Onion, sliced 2
Oil 4 tbsp
Salt, haldi to taste
Grind together all ingredients upto saunf (except bay leaves).

Take oil in a heavy vessel, add bay leaves and sliced onions. then
add vegetables, which include brinjals, carrots, turnips,
potatoes, beetroots, cauliflower, peas. Roast well. Add water
(just enough to cook), salt and turmeric to taste, and cook under
cover. When done, add ground masala and bring to boil. Garnish
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with coriander leaves.
46. Rasa Vangi
Tuvar dal 1 cup

Tamarind 1/4 cup
Coriander 1 tbs
Chana dal 1 tbs
Urad dal 1 tbs
Grated coconut 1/4 cup
Hing 1 pinch
Green chillies 2-3
Brinjal 4-5 medium
Salt, haldi to taste
Rai, curry leaves to taste
Coriander to taste
Boil the tuvar dal till soft. Cut the brinjal, and boil with the
tamarind. Roast together the remaining ingredients except coconut.
Grind these ingredients, along with coconut. Mash the dal, and add
the brinjals and the masala, and bring to a boil. Add salt and
haldi. Garnish with fried rai and curry leaves, and fresh
coriander.
(Karela Pitla : Cut bitter gourd into thin slices, add citric acid
and salt and keep aside for 1 hour, then fry. Substitute for
brinjal in rasa vangi recipe.)
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46. Ghee Rice
Ghee 3 tbsp
Basmati rice, cooked and cooled 1 1/2 cups
Onions 1
Green chillies 1
Salt 1/2 tsp
Sugar 1/4 tsp
Cloves 4
Bay leaves 2
Cardamom 2
Fry all the ingredients in ghee, add rice finally, stir, and heat
till rice is hot.
47.Sweet appam
Wheat flour 1 cup

Rice flour 1 cup
Gur 1 cup
Banana 1 small
Make a batter of all ingredients. Roast in appam plate.
48. Ribbon Pakoda
Besan 2 cups
Rice flour 1 cup
Dalda 1 tsp
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Red chillies 3
Hing 1 pinch
Salt 2 tsp
Grind together all ingredients. Press through mould into hot oil,
fry till golden and crisp.
80. Kerala Puttu
Parboiled rice 1 cup

Coconut, grated 1/2
Salt to taste
Wash the rice, adn drain water. powder the rice well. Sieve the
rice flour. Roast the flour in a pan. Cool, and add water and salt
to taste (the mixture should hold when a handful is pressed).
Stuff the mixture into a puttu vessel, along with grated coconut.
steam for 10 minutes. Remove and transfer tp a plate. Serve with
ghee or sugar or ripe banana; or kadalai masala.
Baked Mushrooms, Palermo Style
Mushrooms, thickly diced 1 lb

Olive oil 5 tbsp
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Garlic, finely chopped 2-4 cloves
Hot pepper, chopped 1 tsp
Coriander, finely minced 2 tbsp
Lemon juice 2 tbsp
Salt 1 tsp
Fresh ground black pepper
Breadcrumbs 6 tbsp
Preheat oven to 3750 F. Place all ingredients except breadcrumbs

in a bowl and mix together. Grease an ovenproof dish. Sprinle
half the breadcrumbs. Then spread the mushroom mixture and rest
of breadcrumbs. Trickle two tsps of oil over the top and bake for
15-20 mins, or until top is golden and crusty.
Spaghetti with Ricotta and Aubergine
Olive oil 2 tbsps

Garlic,minced 2 cloves
Tomatoes, chopped 1 lb
Hot pepper,chopped 1
Basil, chopped 1 tsp
Medium sized 1
Aubergine, chopped
Spaghetti 1 pkt
Ricotta cheese 4 oz
Oil for deep frying
Salt
Heat oil. Fry garlic, tomatoes, pepper. Add salt and basil and
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keep aside. Fry aubergine slices. Cook spaghetti. Mix with
ricotta cheese and other ingredients. Bake at 3500 f for 10 mins.
Aubergine spread
Olive oil 2 tbsps

Small onion, finely chopped 1
Medium sized 1
aubergine, finely chopped
Celer stalks, 2
finely chopped
Dry white wine 2 tbsps
Salt, pepper
Bread, slices 6
Heat oil. Fry onions, celery and aubergine, till well cooked.
Add wine, slat, and pepper. Cook for 3 mins. Mash with the back
of a spoon. Cut bread into triangles. Toast or deep fry. Spread
with aubergine mixture and serve hot.
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Rasam Podi
Tuvar dal 1/2 cup

Channa dal 1/2 cup
Dhaniya 1 cup
Black pepper
Hing
Turmeric
Curry leaves
Dry dhaniya masala (Yennai Katrikai)
Channa dal 1/4 cup

Urad dal 1/4 cup
Dhaniya 1/4 cup
hing
Mustard seed 1 tsp
Roasted copra 3 parts
Roasted til 1 part
Groundnut 3 parts
Gur
Curd
Poritcha Kozhambu Podi
Urad dal 1/2 cup

tuvar dal 1/2 cup
Channa dal 1/2 cup
Dhaniya 1 cup
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Haldi, hing, methi jeera, rai, chilli, black pepper, curry leaves.
Onion chutney
Onions Two
Oil 2 tsp
Mustard seed 1/2 tsp
Urad dal 2 tsp
Salt 1 tsp
Tamarind pulp
Red chillies 1 - 2
Gur 1/2 tsp
Rasam Podi
Tuvar Dal
1 cup
Channa Dal 1 cup
Whole Dhaniya 2
cups
Urad dal
1/8 cup
Jeera
1/8 cup
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Black pepper 1
tbsp
Hing
Turmeric
Curry leaves
Red chillies
Fenugreek seeds 1 tbsp
Dry roast all the ingredients. Grind dry in a blender. Make

small quantities at a time. Store in refrigerator.
Sambar Podi
Paruppu Podi
Tuvar dal
1 cup
Black pepper
1 tsp
Red chillies
2
Curry leaves
Salt
1½ tsps
Poritcha Kolambu podi
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Tuvar Dal
1 cup
Channa Dal 1 cup
Whole Dhaniya 1 cup
Urad dal
1 cup
Jeera
1 tbsp
Black pepper 1
tbsp
Hing
1/8 tsp
Curry leaves
Red chillies 2
Fenugreek seeds 1 tbsp
Mustard seeds 1
tbsp
Dry roast all the ingredients. Grind dry in a blender. Make

small quantities at a time. Store in refrigerator.
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Milagai Podi
Channa Dal 1 cup

Urad dal
1 cup
Sesame seeds 1 tsp
Hing
1/10 tsp
Whole red chillies 1/2 cup
Mustard seeds ½
tbsp
Dry roast all the ingredients. Grind dry coarsely in a blender.

Make small quantities at a time. Store in refrigerator.
Vangi bhath podi
Whole dhaniya
2 cups
Channa Dal
1 cup
Urad dal
1 cup
Whole red chillies ½ cup
Hing
1/8 tsp
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Dry roast all the ingredients. Grind dry coarsely in a blender.
Make small quantities at a time. Store in refrigerator.
44. Sambar Podi
Chana dal 1 cup

Tuvar dal 1 cup
Coriander Seeds 2 cups
Urad dal 1/8 cup
Jeera 1/8 cup
Pepper 1 tbs
Methi 1 tsp
Hing to taste
Red chillies 100 gms
Fry last 2 ingredients well in oil. Roast all other ingredients

dry till brown. Grind coarsely and bottle.
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Besan Pithod II
Besan, sifted 2 1/2

cups
Garlic, mashed 3-4
cloves
Ginger, grated fine 1/4 inch
Ground cumin 1 1/2
tsp
ground turmeric 1/2 tsp
Ground red chilli 1 tsp
Medium sized onion, chopped 1
Oil
Curry leaves
Salt
Lemon juice
Parsley
Green chillies minced
Make a smooth batter using the besan and 4 1/4 cups of water. Heat
three tbsp oil in a small skillet. Add onions, garlic, curry
102
leaves, ginger, and green chillies. Fry till brown. Mix dry
spices in i/2 cup water. Add to onions, etc. in pan. Add besan
batter. Stir vigorously, for about 20 mins on medium-low heat.
Add salt and lemon juice. Turn into greased plate. Sprinkle with
minced parsley and cut into 1 1/2 inch squares.
Vegetable stock
Boil carrots, onions, scallions, cabbage, potatoes, zucchini,

celery, green peppers, and parsley in water. Blend and strain.
If using for Chinese dishes, add soy sauce, Sesame oil and sugar.
Vegetarian Chili
Kidney Beans 2 1/2 cups

Raw Bulghur 1 cup
Tomato Juice 1 cup
Crushed Garlic 4 cloves
Chopped Onion 1 1/2 cups
Chopped celery 1 cup
Chopped carrots 1 cup
Chopped green peppers 1 cup
Chopped fresh tomatoes 2 cups
Lemon juice 1 tbsp
Ground jeera 1 tsp
Basil 1 tsp
Chili powder 1 tsp
Salt & Pepper
103
Tomato paste 2 tbsps
Dry red wine 3 tbsps
Olive oil 3 tbsps
Soak kidney beans for 4-5 hours. Pressure cook with 5 cups water
and 1 tbsp salt. Bring toamaot juice to a boil. Pour over raw
bulghur. Let stand 15 minutes. Sauté onions and garlic in olive
oil. Add carrots, celery, and spices. When vegetables are almost
done, add peppers. Cook until tender. Combine all ingredients
and heat together gently in a double boiler. Serve hot topped
with parsley and cheese.
Gujarati Khadi
Curds 2 1/2 cups

Bengal gram flour 1 tbsp
Curry leaves 1 sprig
Jeera 1/4 tsp
Salt
Oil
Sugar 2 tbsps
Finely minced coriander 2 tbsps
Grind together
Green chillies 4
104
Ginger 1/2 inch
Garlic, peeled 3
Beat curds well. Add gram flour, mix well to obtain a lump free
batter. Add 1/4 cup water, 1/2 tsp salt, and haldi. Bring to a
boil. Add ground ingredients and allow to simmer for 10 mins over
low heat. Stir occasionnaally. Heat a little ghee. Add jeera and
curry leaves. Pour over kadhi. Season with finely minced
coriander.
Nani's Kadhi
Curds 2 1/2 cups

Bengal gram flour 1 tbsp
Curry leaves 1 sprig
Jeera 1/4 tsp
Ajwain 1/8 tsp
Hing a pinch
Methi, corsely powdered 1/4 tsp
Salt
Oil
Beat curds well. Add gram flour, mix well to obtain a lump free
batter. Add 1/4 cup water, 1/2 tsp salt, and haldi. Bring to a
boil. Heat oil in small skillet. Add rai when hot. Add hing,
105
jeera, methi, ajwain, and curry leaves. Take off flame and add
red chilli powder. Stir for 1/2 a minute over the flame and pour
over kadhi. Serve at once.
23. Idli
Parboiled rice 3 cups

Udad dal 1 cup
Raw rice handful
Salt to taste
Soak the rices together, and the dal separately for 5-6 hours.
Grind the udad dal very fine, and the rice coarsely, after
draining both. Mix, add salt, and let ferment overnight.
(Dosai- As in idli, only, use 2 cups of parboiled rice and 1 cup

of raw rice;also, add a handful of methi seeds to rice when
soaking.)
24. Vadai
Udad dal 1 cup

Salt 1 1/2 tsp
Minced onion 1/4 cup
Minced cabbage 1/2 cup
Green chillies, minced 2
Peppercorns, crushed 7-8
106
Soak the udad dal for 4-5 hours. Grind to smooth paste with salt.
Add remaining ingredients (vegetables optional), shape into small
balls or like donuts and deep fry till golden.
25. Masala Vadai
Chana dal 1 1/2 cups

Minced onions 1 cup
Green chillies, minced 3 tsp
Curry leaves 20-25
Soak the chana dal for 6 hours. Keep aside 3/4 cup soaked chana
dal, and grind the rest with salt and chilli powder into grainy
paste. Add the onions, remaining chana dal, green chillies. Shape
into puffed discs and deep fry.
26. Rawaa Idli
Rawaa2 cups
Salt 2 tsp
Sour curds 2 1/2 cups
Cashewnuts, fried 10
Peppercorns, fried 8
Curry leaves 15
Hing 1 pinch
Oil 2 tsp
107
Rai 1/2 tsp
Chana dal 1 tsp
Udad dal 1 tsp
Red chillies 3
Baking soda 1/2 tsp
Roast rawaa well. Add salt, and add enough curd till a pouring
consistency is obtained. Add cashewnuts, pepper, hing, curry
leaves. Fry rai to red chillies in oil, and add to batter. Add
baking soda for immediate effervescence. Steam for 15 minutes in
idli mould.
27. Koil Idli
Parboiled rice 1/2 cup

Raw rice 1/2 cup
Udad dal 1/2 cup
Tuver dal 1/2 cup
Hing 1 pinch
Salt 1 tsp
Jeera1 tsp
Peppercorns 10
Curd 1/2 cup
Ghee 1/2 cup
Soak separately the rice, udad dal, and tuver dal for 7 hours.
Grind udad dal fine with ginger and hing, other items can be
108
ground coarsely. Mix all together. Roast and crush the jeera and
peppercorns, add to dough along with curd and ghee. Steam for 30-
40 minutes in pressure pan containers, cut and serve with chutney.
Recipes
109
1.Bhatura
Ingredients
8 oz(230 gm) flour

pinch of salt
1 tsp. sugar
1/2 tsp. bicarbonate of soda
1 tsp. melted ghee
1/3 pint (120 ml) yogurt (or: 4 tbsp. yogurt + 1 egg)
6 tbsp. warm water
Warm the flour and mix bicarb of soda and salt. Sieve into a bowl.
Add egg, sugar, warmed yogurt and enough warm water to make it
into a soft dough. Continue kneading dough until it does not stick
to fingers or to sides of bowl. Apply one tsp. of ghee to hand
and knead until diough becomes pliable. Cover with wet cloth and
leave it to swell ina warm place or over a pan of warm water for
3.5 to 4 hours.Divide into 10 to 12 equal parts, shape into balls
and roll out into rounds about 10 cm. in diameter. Keep covered in
tray. Fry one at a time, in smoking hot ghee till light brown and
puffed up.
110

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