Sweets Cook Book

Page 1 of 30

Angoor Rabri
5 cups (1 kg) full cream milk 1/2 cup sugar 4-5 green cardamoms 12-15 almonds-blanched and shredded 2 tbsp pistachios-blanched and shredded 1 cup grapes-washed and stalks removed

Bring the milk to a boil in a wide, heavy based pan or a kadahi and add the sugar and elaichi and simmer over low heat. Cook thus till 1/3 of the volume of milk is left. The time taken will depend on the richness of the milk and your vessel. When done, the colour changes to a beigeish cream. Shut off the heat. When cool, mix in the grapes and transfer on to a serving dish Garnish with the nuts, chill and serve.

Apple Crumble
Oven Temp: 275 F-140 C 500 gm apples-peeled and cooked soft 1 tsp lemon juice 1/4 cup (30 gm) flour 1/4 cup (60 gm) sugar 2 tbsp (30 gm) butter 1/8 cup (30 gm) firmly packed brown sugar 1/8 tsp grated nutmeg a 20 cm (8”) round oven proof shallow serving dish

Mix the flour, nutmeg and butter. Work very lightly with the fingertips so that mixture resembles breadcrumbs. Mix in the brown sugar. Add sugar and lemon juice into the stewed apples and transfer into the dish. Cover the apples with the flour mixture and bake in a pre-heated oven for 30-40 minutes, till golden.

Sweets Cook Book

Page 2 of 30

Badusha/Balushai (A flour based sweet)
1/2 kg maida 1/8 tsp baking soda 300 gm ghee 1/2 kg sugar ghee for deep-frying

Mix the maida, ghee and soda and knead to a soft dough, adding water if required. Shape into small balls, flatten a bit and make a depression in the center by pressing with your thumb. Heat the ghee and deep fry first over high heat and then low heat till cooked through. Make a sugar syrup of one-thread consistency. Soak the badushas in it for 5-10 minutes, strain out of the syrup and serve.

Biscuit Gateau
100 gm arrowroot biscuits (Marie) 2 1/2 cups cream-chilledwhip with sugar and essence 2 tbsp sugar-powdered 1 tsp Vanilla essence 1 cup strawberries-cut up 1/4 cup sugar-pureed with strawberries 1/4 cup walnuts-chopped fine a serving dish about 8” round

Arrange biscuits in a layer, and spread half of the strawberry puree over it. Sprinkle some nuts over this and half the cream. Spread another layer of the biscuits and repeat the rest. Decorate on top, chill for 4-5 hours and serve.

Sweets Cook Book

Page 3 of 30

Chhena (Cottage Cheese)
5 cups (1 kg) full cream milk 2 tbsp sour lime juice or 1 tsp citric acid dissolved in 1/4 cup water

Boil the milk, lower the heat and add the water solution, stirring till the milk begins to curdle. When the water of the curdled solution is clear, stop adding the solution, shut off the heat and leave thus for about 5 minutes. The quantity of the solution can be adjusted seeing as to when the milk curdles. Drain the curdled milk through a cloth or a colander and leave to set for an hour or so. The whey water that is left behind is said to have good food value and can be used for gravies, rice, daals, etc.

Chocolate Clusters
(Serves 4)


150 gm chopped bitter chocolate/White chocolate 8 tbsp puffed rice 3 tbsp assorted chopped nuts 2 tbsp raisins 1 grated rind of an orange

Roast the puffed rice in a moderate oven at 180 degree C for 10-15 minutes or until golden in color and crisp. Cool. Repeat the same process with the nuts. Combine the nuts, rice and raisins together.

Melt the chocolate over a pan of steaming water in a heatproof bowl. Stir in the rice, nuts, raisins and rind. Drop rough heaps of the chocolate mixture onto a lightly oiled tray. Leave in a cool place to set before removing from the tray. Store in an airtight tin.

Chocolates From Cocoa
150 gm icing sugar-sifted ¾ cup butter 1 cup cocoa powder 1 tsp vanilla essence ½ cup milk powder milk, in case required

Mix all the ingredients into a dough like consistency, using milk only if mixture is too dry. Shape and leave to dry till outer layer is dry enough to handle. Wrap in paper and store. If you want to add liquer add it to mixture while mixing (a tablespoon of the liquer of your choice). Nuts can be mixed in it too.

Sweets Cook Book

Page 4 of 30

Eggless Chocolate Cake in a Pressure Cooker
2 cups flour (maida) (240 gm) 1 3/4 cup sugar-powdered (420 gm) 2/3 cup cocoa powder (65 gm) 1 tsp baking powder 1 tsp baking (meetha) soda 1 tsp salt 2/3 cup butter, cream or oil (160 gm) 1 tsp Vanilla Essence 3/4 cup yogurt (150 gm) 1 cup hot water 2 cake tins, 23cm (9”) round, or 20 cm (8”) square

Grease and flour the cake tins or line the base with grease proof paper. Sift the flour, cocoa, baking powder and soda into a mixing bowl. Add the salt, butter/cream/oil, vanilla and yogurt and beat with a wooden spoon or electric beater. Add the hot water and continue to beat till smooth and glossy.

Divide the batter into the two tins. Heat the pressure cooker, covered but without the pressure for 3-4 minutes on high heat, then place one cake tin in it. Cover again without the pressure and let cook till done (about 1/2 an hour). Repeat with the other tin.

Users Comments

Excellent recipe, tried it on the day of Holi and it turned out very tasty, everybody was surprised when I told it was homemade & that too eggless. However, salt quantity should be less, say half tsp or a pinch, what do u say Niru. One more thing it took 1 hr and not 1/2 for me to bake it, any suggestions where I could have gone wrong

Kadaa Parsad
1 cup whole wheat flour 1 cup sugar 4 cups water 1/2 cup ghee

Melt the ghee add the whole wheat flour and stir fry over high heat to begin with, lowering the heat when you feel it may scotch. At the same time, place the water and the sugar in another pan to dissolve the sugar and keep on simmer till required. While you stir fry, the mixture will first look a little pastey, and as you continue it tends to collect together in patches. When it has been fried enough, the base of the pan gets a bit of a glossy look, and the flour does not stick together as much. Add the sugar solution stirring all the time and bring to a boil, then simmer till the liquid is absorbed.

Sweets Cook Book

Page 5 of 30

Low Cal Badam Halwa
125 gm soaked, blanched and ground almonds 75 gm poppy seeds soaked in milk 1 liter milk 1 cup skimmed milk powder 200 gm sugar 2 tbsp (30 gm) ghee 1 tsp saffron strands 4 green cardamoms

Strain and grind the poppy seeds. Combine with almonds, cardamom and milk, blend until smooth. Cook on a slow flame. Once the mixture thickens add milk powder, sugar and saffron. Thicken the mixture further. Add the ghee and continue cooking until the mixture leaves the sides of the pan.

Serve hot.

Users Comments

Adding sugarfree powder when the halwa is cooked would have been a better idea than adding sugar to it....200 gms sugar has a huge calorie...

(Serves 4)


1 litre milk 50 gm basmati rice 2 tbsp water 250 gm sugar ¼ tsp saffron strands soaked in 1 tbsp water ½ tsp green cardamom powder rosewater to flavor 50 gm raisins 2 tbsp orange juice 2 tbsp blanched, sliced pistachio nuts 2 tbsp blanched, browned almonds

Bring milk to a boil. Soak rice in water for 30 minutes and grind to a paste. Add to milk with sugar. Whisk over a moderate flame until the mixture thickens and is well reduced. Stir in saffron, spice and rosewater. Soak raisins in orange juice and arrange over base of serving dish. Pour the phirni over it. Chill well. Decorate with nuts and silver leaf before serving.

Sweets Cook Book

Page 6 of 30

Puffed Rice Cake
5 cups puffed rice 1 cup sesame seeds roasted 1/2 cup honey 1/2 cup tahini paste dates paste (optional) 1/3 cup sugar 1/2 cup butter

Take sesame seeds in a pan. Add honey, tahini paste and sugar. Cook till it melts and forms a smooth paste. Now pour this mixture in a bowl with the puffed rice and mix well. Transfer it in a greased dish and press into a cohesive unit. Place in the refrigerator for 1/2 hour. Cut into squares or any shape desired and serve.

Users Comments

Please let me know what is the tahini paste as mentioned in the Puffed rice Cakes recipe. - sr (rjiddu@yahoo.co.in) Niru : For Tahini paste, just soak white sesame seeds for a couple of hours and the grind to a paste

Sweets Cook Book

Page 7 of 30

Vanilla Ice-Cream
2 ½ cups full cream milk 1 tbsp custard powder 1 cup sugar 2 tsp Vanilla essence 1 ½ cup cream cherries or nuts for garnish

Mix the custard and sugar in half a cup of the milk. Heat the rest of the milk and when it comes to a boil, add the custard mixture, and bring to a boil again, stirring continuously. When it boils, lower the heat and simmer for a half a minute, shut off the heat and leave to cool. When it reaches room temperature, mix in the cream and vanilla essence and transfer on to a container with a tight lid. Freeze till almost set take out and whip up in a blender and place back into the freezer in the same container. The lid should always be tightly shut, as this avoids crystals from forming. Blend once more when almost set and place back in the freezer. You can adjust the cooling to normal about two hours after the last blending. Serve garnished with the cherries or nuts.

Bread Halwa (by: Nausheen)
INGREDIENTS 3 tbsp butter 1 cup milk 6-8 slices bread (cut into cubes) 3 cup sugar 3 eggs 2 drops vanilla essence pinch of saffron soaked in water or yellow colour 3 tbsp of mixed dry fruits METHOD Beat the eggs in milk and add essence or colour & keep aside. Melt butter in a non-stick pan and add the bread slices and fry till almost brown. Add milk, sugar, dry fruits and cook on medium flame stirring for 5 minutes. Decorate with silver paper and serve hot or cold.

Sugiyan(a Tamil Sweet) (by: B.Mythili)
INGREDIENTS 1 cup rice 2 tbsp urad daal 1 cup coconut Soak the rice & daal for 1 hour. Wash the mixture & grind into batter of dosai consistency. Add a pinch of salt. METHOD

Sweets Cook Book
1/2 cup jaggery 2 cardamom a pinch of salt oil for frying

Page 8 of 30

Take a pan & heat in a low flame. Pour some water & add jaggery. Dissolve the jaggery in water & filter it to remove the dirt. Add ground coconut & saut 頴 ill it doesn?t stick to the pan. Add the cardamom powder. Make the mixture into small balls & dip them into the batter& fry until golden brown.

Apple Pudding (by: Purva Marathe)
INGREDIENTS 3 ripe apples 1 cup fresh curd beaten 1 cup milk 1/2 cup cream 4 tbsp gelatine 4 tbsp water 1 cup sugar 1/2 tbsp vanilla essence few drops of yellow colour (optional) Garnish cherries dry fruits For Base sponge cake 4 tbsp sugar few drops vanilla essence METHOD Place all the three ingredients for base in a mixie and mix well. Press the mixture on the bottom of a casserole, firmly. Make slices of peeled mangoes, and arrange over the pressed bread. Sprinkle gelatine over water in a tiny saucepan. heat on very low flame to dissolve. Keep aside. Mix milk and sugar and warm, so that sugar dissolves. Add gelatine and stir well. Once cool, add yoghurt, cream, essence, colour. Now cut apples into small cubes. In a pan add 1 tbsp of salt less butter or ghee add apple cubes and fry it. Leave it for 10 minutes covered. Now remove the cover and let it cook till the apples are well cooked. Once cool add them in the middle layer of the pudding and covered by another layer of above mixture. Keep the casserole in the freezer atleast for six hours. Garnish it with cherries and dry fruits and serve chilled.

Parsi Custard (by: Roshni N Khory)
INGREDIENTS 1 condensed milk tin 3 cups milk 3 eggs vanilla essence almonds pistachio METHOD Beat the eggs and add the condensed milk and the normal milk to it and beat well. Add vanilla essence, almonds and pistachio. Put in a greased pan and bake till brown.

Double Ka Meeta (by: Suman)

Sweets Cook Book
milk sugar cardamom kesar pista badam cashew oil for frying

Page 9 of 30
Cut bread slices into smaller square pieces. Fry them in oil until brown and crispy. Meanwhile, boil milk in a pan and add sugar, elaichi (cardamom) and kesar and keep aside. Put the fried bread pieces in the milk and leave it for sometime and then remove and serve in cups. Those who like it to be crispy, remove just after 2 minutes of soaking in the milk. If you want them to be soft and soggy, leave it in the milk for a longer period. Dress the same with fried cashew, badam and pista nuts made into smaller pieces.

Banana Cake

Oven Temp: 325 F-160 C Mix together the flour, baking powder, salt, sugar and oil and beat together. 2 cups flour 1 tbsp baking powder Add the eggs and beat a little more. 1 tsp salt ½ cup walnuts- chopped Mix in the nuts and bananas and transfer to the prepared tin. 1 cup sugar 2/3 cup oil Bake in a pre-heated oven for an hour or until a skewer pierced in comes out clean. 3 eggs 4 mashed bananas 2, 8” round cake tins, greased and floured

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Sweets Cook Book

Page 10 of 30

Mushrooms in Hot Garlic Sauce (Chinese)
200 gm mushroomsbutton, wiped clean 2 tbsp oil ½ cup onions-chopped fine 3 tbsp garlic-chopped fineground with 2-3 whole red peppers spring onion leaves chopped fine for garnish Mix together for sauce 2 tbsp corn flour-blended with water 1 ½ salt ¼ cup vinegar 1 tsp soya sauce 1 tbsp sugar ¾ cup water

Heat the oil in a wok and add the onions, stir over high heat till a little soft. Add the garlic paste and red peppers and stir-fry till fat separates. Add the mushrooms and stir-fry over high heat, till well mixed. Add a cup of water, bring to a boil and add the sauce mixture and bring to a boil, stirring all the time. Lower the heat and simmer for a minute or so and serve hot garnished with the greens.

Baba Ghanoosh (Arabic)
500 gm eggplant/aubergine (vaanga) 1 tbsp garlic - finely chopped salt to taste 2 tbsp lemon juice ¼ cup onion - grated ¼ cup tomato - de-seeded and chopped fine ¼ tsp powdered black pepper 2 tbsp parsley or coriander 2 tbsp white sesame seeds olive oil

Cook the eggplant over a direct flame or under a grill till dark on the outside and cooked inside. Place in water and peel off the skin. Chop fine or blend in a blender. Mix in the garlic, salt, lemon juice, onion, tomato, pepper, half each of the parsley, til and oil. Transfer to a serving dish, garnish with the rest of the parsley, til and oil.

Bradima-veggie (by: KrithikaPrabhu)

Sweets Cook Book
Bread slices 5 nos -wheatbread preferred, ediable oil 2 tsp, salt 1/2 tsp, onoin diced from 1/2 cut onion, ginger 1/4 inch sliced, garlic one small piece, jeera 1/4 tsp, rai 1/4 tsp, kariyapatha 3 leaves, asaphodita 1/4 tsp. Turmeric powder 1/2 tsp.sugar 1/4 tsp, tomato pastye 1 tsp,

Page 11 of 30
Cut bread slices by hand , drop them into a MIXI, run the beater and convert them to bread granules.Take a micro wave dish, pour the oil, in micro oven, and heat for one minute, take it out mix well , add jeera, rai seeds, heat again for one minute till rai splitters, take it out add salt, tumeric ,asaphodita powders , onoin , ginger, garlic cut pieces, karia patha leaves, mix well heat again for 1 minute. Finaaly pour the entire bread granules ,mix well and heat again for one more minutes ,take out mix well again. If necessary to get further crispness , heat again for one more minut. Eat while it is warm

Tomato Noodles (by: E Revathi)
INGREDIENTS 1 packet noodles 1 onion - thinly sliced 4 tomatoes - chopped 5 green chillies chopped salt oil METHOD Cook the noodles as per the instructions given over the packet. Heat oil in a pan and add the chopped onions to it. When they turn golden brown in colour add the green chillies and the tomatoes. Mix well. Add the boiled noodles and salt to taste. Garnish with coriader leaves and serve hot.

Quick Crispy Sandwich (by: Venkatesh Murthy)
INGREDIENTS bread slice green peppers red peppers(optional) sweet curd (yogurt) cabbage tomato cucumber black pepper powder salt METHOD Toast the bread slices till they turn golden brown in colour over a tawa, grill or a toaster. Dice the cabbage and mix the curd, black pepper and salt in it. Spread the mixture over the toasted bread slices and garnish with green pepper, tomato slices and cucumber slices. Put another slice over it. Serve with tomato sauce.

Corn Hot Dog (by: Elsie Christobal)

3 baby corns Par boil the corns. Prepare batter with maida, cornflour, pepper powder, chilli powder and 2 eggs salt. 2 tbsp maida or white flour Dip the corn in this batter, then dip in egg flip and coat with breadcrumbs finally. corn flour

Sweets Cook Book
breadcrums for coating salt pepper powder small pinch 1/2 tsp chilli powder oil for frying

Page 12 of 30
Heat a kadai with hot oil. Deep fry the corns coated with breadcrumb and fry till golden brown. Serve with green chutney or tomato sauce.

Steamed Rice Cake (by: Lakshmi)
INGREDIENTS 1 cup raw rice 1/4 cup tuvar dal 1/4 cup urad dal 1/2 cup cocunut grated 2-3 green chillies coriander leaves curry leaves mustard seeds oil(preferably coconut oil) 2 cups water METHOD Soak the rice for an hour. Wash and drain them and keep aside. Dry it thoroughly by covering it up in a cotton cloth until it is dry. Powder the rice coarsely in a mixie. Soak the dals together for at least an hour. Grind it to a smooth paste along with coriander leaves, curry leaves, green chillies and grated coconut. Heat oil in a kadai and add mustard seeds and curry leaves to it. Once it starts to splutter, pour water. When it starts to boil add the dal paste. Fry it for some time and then add the rice paste to it. Close the lid and allow to cook for some time. Keep aside to cool. When cool make small balls of it. Steam these balls in an idli plate for 10-15 minutes and remove when cool. Serve with rasam or coconut chutney or sambar.

Dahi Wala Moong (by: Kirthi)
INGREDIENTS 1 cup whole green moong 1 cup curd 1/2 tsp haldi 1/2 tsp dhania powder 1 tbsp ginger garlic paste 1 tsp mustard seeds few curry leaves few coriander leaves METHOD Pressure cook the green moong till they become soft. Once done, add the 1 cup beaten yogurt and mix well. In a pan, crackle the mustard seeds and curry leaves in a tea spoon of oil, fry the ginger garlic paste. Then add the moong, haldi and dhania powder and simmer for 5-7 minutes. Garnish with coriander leaves and server hot.

Fish Moilee (by: Gowtham Karingi)

Sweets Cook Book
4 fish fillets 100 ml coconut oil 1 onion-sliced thin 1 tsp mustard seeds 1 tsp cumin seeds 1 inch piece gingercut into juliennes 2 cloves of garlicchopped fine 2 green chillies-slit curry leaves 1 tsp turmeric powder- (to be used for marination) 400 ml coconut milk 1 tsp lemon juice Garnish 6 curry leaves-fried 1 cherry tomato

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Marinate fish in salt, 1 tsp turmeric for 15-30 minutes. Heat coconut oil in a thick bottomed pan. Add mustard seeds, cumin seeds & let them crackle. Add ginger juliennes, chopped garlic & slit green chillies and saut 頴 hem. Add sliced onions and curry leaves. Cook till the onions turn semi transparent. Add the rest of the turmeric & then add the coconut milk. Cook the milk till the masala is well blended & it turns slightly thick. Put in fish pieces. Cook for 10 minutes. Add juice of half a lime and salt to taste.

Bihari Litti (by: Tanika)
INGREDIENTS For filling 100 gm sattu (roasted gram flour) 2 tsp ajwain lemon juice-2 lemons salt-to taste 3-4 green chillies garlic-finely chopped ginger-finely chopped 1/2 onion-finely chopped Dough 250 gm wheat flour 2 tbsp oil 1/2 tsp salt oil for frying METHOD Take sattu and put all the above mentioned ingredients in it and mix with spoon. Then put some water into it, till it becomes wet but not make paste like consistency. Now make dough, put salt and oil into it and mix it well by rubbing the aata with hands. Then knead it with water. Keep it covered for 1/2 hr. Now start making balls with handful of dough (twice the size of normal roti). Then make round hole in the ball using your fingers and fill the whole with sattu mix. Now heat water in a vessel. Put the stuffed balls into boiling water and boil till they start coming up (floating) from the bottom. Then take them out and put in a plate pat dry with a piece of cotton cloth. Now you heat the oil in kadhai and put these balls into it. Fry till it becomes golden brown. Serve it with baingan ka Bharta OR green chutney.

Pauva Bateta (gujarati) (by: Ila Bhavesh Dholakiya)
INGREDIENTS 250 gm pauva 3 small potatoes 1 pomegranate 2 onions 1 tomato 1 capsicum Soak the pauva for about 45 minutes. Put oil in a big pan. Heat it and add cumin seeds, mustards, pinch of asafetida. Then add the potatoes and capsicum finely chopped and then add salt, mirchi powder, turmeric powder. METHOD

Sweets Cook Book
coriander leaves 3 tsp coconut 2 tsp chilli powder 2 tbsp oil 1 1/2 tsp red chilli powder 1 tsp turmeric powder 1 tsp coriander powder ground nut seedsfried 1 tsp mustard and cumin seeds sugar 10 raisins salt to taste

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Add a glass of water and hit it on a gas until potatoes get well cooked. Then add pauva in it and mix it well. Add the fried groundnut seeds and mix it well. Sprinkle coriander powder and garam masala on it and a pinch of sugar. Then serve it on dish. Garnish it with onion finely chopped, coconut chilli, tomatoes chopped, coriander leaves, kismis and pomagranate seeds.

Chicken Mushroom Sandwich (by: Zubaida A Baker)
INGREDIENTS 500 gm chicken breast 200 gm mushroom 1 cup chicken stock 100 gm carrot-cut into small pieces 100 gm potatoes-cut into small pieces 1 onion-chopped 25 gm maida 200 ml milk 1 tbsp black pepper powder salt 1/2 tbsp butter sliced bread Boil the chicken till the water eveporates. heat butter in a fry pan. Add onion, carrot and potato pieces. Add maida, chicken, black pepper, chicken stock and milk. Put the mixture in between two bread pieces and put it in a sandwich toaster. METHOD

Kadala Masalakkari (by: Ramya V)
INGREDIENTS 1 cup chana 1 potato 2 large onions 2 tomatoes 2 green chillies coriander leaves 6 tbsp oil salt For masala ---------Cloves - 4 Cinnamon - 4 one METHOD Pressure cook the chana dal along with salt. Heat oil and add cloves, cinnamon, garlic, ginger, onion, chilli powder and coriander powder. Saute for some time and add coconut, coriander leaves and fry. Allow it to cool and then grind to a fine paste. Heat oil and fry sliced onions and green chillies. Add the ground masala and fry also add tomatoes and saute. To this add the cooked chana dal, diced potatoes and salt and pressure cook.

Sweets Cook Book
inch pieces Cardamom - 3 Ginger - 2 one inch pieces Garlic - 10 Small Onion - 10 Chilli Powder - 1 1/2 tsp Coriander powder - 2 1/2 tsp Grated Coconut - 1/2 cup Coriander leaves

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Garnish with coriander leaves and serve hot with chappatis and pooris.

Veg Seekh Kebabs With Tamarind Chutney (by: Barkha java)
INGREDIENTS 250 gm cauliflower cut into medium pieces 250 gm colocassia (arvi) 250 gm potatoes 150 gm carrots 150 gm capsicum 250 gm onion 5 gm red chilli powder 1 tsp garam masala powder 1 tsp cumin powder 250 gm ghee 150 gm maize flour (makki ka atta) 150 gm chickpea flour (besan) 25 gm corn flour 50 gm fresh ginger peeled and finely chopped 25 -50 gm green chillies finely chopped For the Tamarind Chutney 50 gm tamarind 2 cups hot water 1 tsp coarsely ground chilli powder or paprika 1 tsp cumin powder salt to taste a few fresh mint METHOD For the chutney, soak the tamarind in the hot water for about two hours. Extract the thick tamarind pulp and boil it once. Take it off the fire and stir in the powdered spices and salt to taste. Cool and store in a glass or ceramic bottle in the refrigerator. Add the mint just before serving. For the vegetable kebabs, boil the colocasia and the potatoes separately until cooked but firm. Peel and set aside. Peel and chop all the other vegetables and boil them until half cooked. Drain well and mince all the vegetables. Add the maize flour, ghee, chickpea flour, powdered spices, chopped chillies and ginger and mix well. Add the salt just before grilling the kebabs. Smearing a little ghee on your hand, shape long, tube like kebabs on flat or round skewers. Grill on charcoal until light brown on all sides and serve immediately with tamarind chutney, sliced onions and naan.

Sweets Cook Book
leaves for garnish

Page 16 of 30

Cauliflower With Mint Leaves (by: Rajagopal Sarma)
INGREDIENTS 1 cauliflower medium sized mint leaves - a bunch 1/2 coconut - grated 1-2 cinnamon stick 6 green chillies coriander leaves 2 onions - chopped 2 tomatoes - chopped 10 ml oil salt - to taste METHOD Seperate the florets of cauliflower and half-boil them. In a pan fry the mint leaves, coconut, cinnamon, green chillies and coriander leaves and grind them to a paste when cool. In another pan heat oil, add chopped onions and tomatoes and saute. Add the ground paste and simmer over low flame till the oil seperates. Add half-boiled cauliflower florets and mix well. Simmer over low flame for 2-3 minutes. Garnish with fried cashews and coriander leaves

Moong Daal Pacchadi (by: Deepa Prabhu)
INGREDIENTS 1/2 cup moong daal soaked for about 20 minutes 1 cucumber - finely chopped ginger - finely chopped green chillies - finely chopped 1/2 tsp lime juice 1 tsp coconut grated coriander leaves - for garnishing For Tadka oil mustard seeds curry leaves Drain water from moong daal. Add cucumber, ginger, chillies. Heat oil, add mustard seeds. When it splutters add curry leaves. Add this to the pacchadi. Garnish with salt, coriander leaves, grated coconut, lime juice. Mix well and serve. METHOD

Matar Mushroom (by: Ritu Gandas)
INGREDIENTS 2 cup of mattar 2 cup mushroom 2 tbsp curd/cream 2 tbsp dry grated coconut METHOD Open the cooker and put on the gas first. Add desi ghee. Put Jeera. Then add the onions, garlic and ginger. When it turns reddish in color, add the tomato and leave it for 10 minutes on low flame.

Sweets Cook Book
1/2 tbsp haldi 5 cloves garlic little bit ginger 2 green chilli 1/2 tsp degi mirch salt according to the taste green coriander 1 onion-ground 2 tomato-ground 2 tbsp desi ghee 1/4 tbsp jeera

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Now beside this take 1/2 bowl of curd and put haldi, degi mirch, jeera powder, garam masala, meat masala, chicken masala, salt and stir it. Now put this in a cooker and stir it again slowly. Keep stiring slowly. When the oil separates from whole thing then mix coconut powder and stir slowly for another ten minutes. Now add the mattar and mushroom in the cooker. Put one glass or 200ml of water in the cooker and close it. After five wistles put off the gas.

Methi Channa Sabzi (by: Nandini)
INGREDIENTS 1 cup chana dal 5 Kashmiri red chillies coriander leaves curry leaves 3 bunches kasuri methi leaves turmeric powder salt mustard seeds heeng 4 tbsp oil 1 coconut - grated METHOD Soak the chana dal for at least three hours. Grind the chana dal with red chillies and salt to a course paste. Put this batter into an idli mould and steam for 5-7 minutes. Once the steamed chana batter is cooled, powder it and keep aside. Heat oil in a pan add heeng. Add mustard seeds to it and allow to splutter. Add the methi leaves to it and fry on low flame. Add the powdered chana dal mixture to it and stir on low flame. Add some more salt and oil to it and mix well. Add grated coconut and coriander leaves. Serve hot with rotis or rice

Maharastrian Kadhi (by: Barkha Java)
INGREDIENTS 2 3 1 1 2 1 tbsp besan cup curd tbsp ginger paste tbsp garlic paste green chillies - slit tsp turmeric powder METHOD Mix the besan with the curd thoroughly, add about 2 cups water and turmeric powder. Cook it on low heat stirring continuously. Heat oil, add mustard seeds, when they crackle add ginger paste, garlic paste, green chillies and curry leaves. Add the curd mix to the oil. Stir continuously on low heat until kadhi becomes thick. Serve hot.

1 tsp mustard seeds 4-6 curry leaves oil salt

Bhendi (iranian Style) (by: Barkha Java)

Sweets Cook Book
INGREDIENTS 350 gm okra (bhindi) 150 gm onionschopped 75 gm tomato paste 100 gm tomatochopped 150 ml oil 1 tsp turmeric powder salt and pepper to taste lemon juice to taste METHOD

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Saut 頴 he chopped onion in a pan in hot oil till light pink and add the tomato paste, turmeric powder, pepper and salt. Mix well, and add 2-3 cups of water. When the water boils, add the cleaned and washed okra. Cook for ten minutes and add lemon juice and chopped tomatoes. Cook for a few minutes till the tomatoes are soft and serve hot with white rice or chapatti.

Papad Methi (by: Rajeshree Bhatiya)
INGREDIENTS 4 roasted papads 1 tsp oil 1 cup water 1/2 tsp dhania powder 1/3 tsp lal mirch powder salt as per taste 1/3 tsp jeera 1/2 cup methi seedsboiled until cooked METHOD Heat oil in the pan and add jeera and let it crackle. Add all spices (dhania powder,lal mirch, salt) and fenugreek seeds and saute for 2/3 seconds. Add water and let it boil. Crush the papad in not very samll pieces and add to the gravy. Put on medium gas for another 3 minutes. Garnish with coriander and serve. This dish contains methi seeds (boiled) which is very good for stomach and also for joint pains, headaches.

Haldi Pitha From Orissa (by: Teji Puhan)
INGREDIENTS 3 cups of rice 1 cup of urad dalgrated coconut jaggery pinch of salt haldi leaves METHOD Soak rice and daal and wet grind to make a batter with a pinch of salt set aside to ferment. Take some oil in a pan and cook the grated coconut with jaggery. Take haldi and spread the batter over it then spread cooked coconut then fold it. Take container filled with water n tie a clean cloth over its mouth and heat and put the stuffed batter over it and cover it with a lid and your pithas are ready with a delicious haldi flavour.

Gatt Govi Fry (by: Rita Kaul)
INGREDIENTS 1/2 kg cabbage 1 tsp saunth grinded 1 tsp saunf - grinded METHOD Slice the cabbbage in rounded form along with the skin. Coat them with salt and dry chilli powder. Keep it aside for half an hour. Then deep fry them in the oil, till they are of pink colour.

Sweets Cook Book
salt ot taste mustard oil Kashmiri mirch

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When done add grounded saunth and saunf, little chilli and salt, fry them for a minute and add little water. Cover the frying pan and put it on low flame. Sprinkle dalchini powder. Serve hot.

Microwave Vegetables In White Sauce (by: riti Prasad)
INGREDIENTS Serves 4 Ingredients Ingredient Quantity Boiled potato 5-6 Carrot 1 medium Cabbage 1 cup French beans 1 cup Capsicum 1 small Onion 1 medium Ginger-garlic paste 1 tsp Tomato 1 medium For sauce Tomato sauce 2 tbsp Soya sauce 1 tsp Chilly sauce 1 tsp Garlic cloves 5-6 For white sauce Flour 2 tbsp Butter 1 tbsp Milk 1 cup Oil 2 tsp Salt To taste Sshredded cheese 1 cup Pepper powder 1 tsp Method ? Chop carrots, capsicum, cabbage, french beans into small pieces. Place in a separate microwave dish and add 1 tbsp of water. Blanch for 4-5 minutes on microwave high ? Take flour in a separate microwave plate and microwave high for 3 minutes stirring once. Remove and prepare the white sauce by adding flour, butter and milk in a bowl and mixing well taking care that no lumps are formed. ? In a microwave dish, mix oil, chopped onions, ginger garlic paste, chopped tomatoes, salt and microwave high for 4 minutes ? Mix all the ingredients of the sauce and microwave high for 4 minutes ? Add the blanched vegetables, boiled potatoes, cheese, pepper and white sauce and mix well. Add salt and microwave high for 8 minutes. Instead of shredded cheese, 3 tbsp cheese spread could be used. You could also add 1 cup of boiled macroni for variation ? Remove from Microwave and serve hot METHOD


Sweets Cook Book

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Milagai Pachadi (green Chillies In Tamarind Sauce) (by: Anand)
INGREDIENTS FRESH GREEN CHILLI - 15, TAMARIND - 3/4 ounce, SESAME SEEDS - 4 tsp, SUGAR - 3 tsp, DRY RED CHILLI POWDER - 1 tsp, ASAFOETIDA (Hing) - 1/2 tsp, MUSTARD SEEDS - 1 tbsp, TURMERIC POWDER - 1/4 tsp, COOKING OIL - 3 tsp, SALT - To taste METHOD 1. Powder the sesame seeds finely and keep it aside. 2. Wash and slit the chillies into half, to 3/4th of its length [do not cut it into two half] 3. Soak the tamarind in 1/2 glass of warm water, extract a thick tamarind juice. 4. Heat the oil in a kadai[vaanali] and add the mustard seeds, when they splutter, add the green chillies and saute it for 2 minutes, then close the kadai with a lid and keep the heat in medium. After 4 minutes the chillies will start becoming pliant. Now add turmeric, asafoetida, salt, sesame powder, red chilli powder and saute it well so that the masala gets mixed with the chillies evenly. Add tamarind water to it and close the lid and keep it for 5 minutes. After 5 minutes, keep stirring it every 2 minutes so that the contents do not get burnt in the bottom of the kadai. After 15 minutes add sugar and stir. When the chillies get well cooked and soft the masala and the tamarind water together becomes a well mixed gravy and the oil starts floating on top of the gravy. Now remove it from the stove and serve it with plain rice, chappatis, dosas, or curd rice as a side dish. Tips: # Do not reheat this dish once the preparation is over. # Depending on the individual's preference for hot taste one can add or reduce the number of green chillies and the amount of sugar.[too much sugar will destroy the authenticity of the dish] Storage: Store this after the dish cools down in a dry porcelain dish or a clean dry bottle with an air tight cover. Take care not to use moist/ wet spoon. This will be good for 10 days in normal cool room temperature. If refrigerated it will stay good for about 20 days. This was taken out from one of the obscure websites... thanks to the original author (no idea about the name though). I prepared and it was awesome

Red Kidney Beans Gravy (by: Priya Viswanath)
INGREDIENTS 3 cups red kidney beans soaked overnight,ginger METHOD Soak 3 cups of red kidney beans overnight( 8-10hrs). Pressure cook for half an hour in the morning.

Sweets Cook Book
paste, onions 1 1/2 cup, 4 chopped tomatoes,turmeric powder, chilli powder, garam masala powder,oil, jeera, corriander leaves and butter for garnishing,salt to taste

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cut onions into fine pieces. fry onions and jeera in oil till golden brown. Pour over the cooked rajma and add tomatoes to it. Add turmeric powder, salt, garam masala and chilli powder to the mixture. Cook in medium flame for 20 minutes. Serve with hot chappattis after garnishing on top with butter and corriander leaves.

Ammini Kozhukkatta (by: Ramya Vijayakumar)
INGREDIENTS Rice Flour - 1 cup Water - 1 1/2 cup Chilly Powder - 1 tsp Asafoetida powder- 2 pinches Oil - 2 tsp Mustard - 1/2 tsp Dry red chilly - 2 Curry Leaves - 1 sprig Salt to taste METHOD Boil water. Add chilly powder,asafoetida. Make a paste of rice flour and add to the boiling water stirring continuosly to avoid lumps. Add salt to taste. Keep stirring till it thickens.(Alternatively pour the boiling water into the flour and mix with spoon. ) Allow it to cool. Roll into small balls the size of marbles (Apply a little oil on your hands). Steam the balls for 5 minutes.Allow it to cool. Heat oil. Add mustard,chilli and curry leaves. Add the rice balls and stir. Serve hot.

Corn Methi Malai (by: Sumathy Subramaniam)
INGREDIENTS Sweet corn-1 tin Sweet corn soup1cup(made from instant packet) methi leaves(fresh)2tablsp onion paste-2tsp greenchilli minced2tsp fresh cream-1/4 cup butter-2tablsp kitchen king masala1tsp coconut milk-1 cup thick pepper,salt to taste. METHOD Make corn soup as per packet instruction.Cool. Heat butter in a deep pan.When it melts add onion paste and minced green chillies.Saute for few seconds.Add kitchen king masala.stir well.Add the sweet corn kernels and saute once again.Add the methi leaves.Saute.Now pour the prepared soup along with salt and pepper.Stir and simmer for5 mins.Add fresh beaten cream and finally add coconut milk.Stir once and off the gas.Serve thick and hot with tandoori roti or nan.

Beet Burfi (by: SUJATA SINHA)

Sweets Cook Book
INGREDIENTS Ingredients Beet-4-5nos. Khoya-1cup Sugar-1.5cups Ghee-5tbsp Poppy seed-2tsp Cardamom powder1tsp Cashewnut and varak for garnishing. METHOD

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Peel the beets and grate them. Heat a karahi,add ghee and grated beet and stir till the beet becomes tender. Add poppy seed and stir again,add khoya and sugar stirring the mixture continuously. When it turns to a sticky consistency add cardamom powder. Spread the mixture on a greased tray or plate and cut in diamond shape. Garnish by tabak and putting one cashewnut on each burfi.

Shankarpali (by: laloo)
INGREDIENTS Maida flour Sugar - 1 cup Milk - 1/2 cup Ghee - 1 cup Salt - 1 tsp Oil Beat the ghee till it becomes soft. Add sugar to the milk and keep in flame till the sugar dissolves. Cool the milk. Now add the sugared milk to the beaten ghee and mix well. Add about 1 tsp of salt to it. Mix maida to the above mixture. go on adding maida till one get a soft dough like mixture. Roll to about 1.5 cm thick. cut it small square pieces and deep fry in oil till golden brown. METHOD

Maha Nabami Special-dhokar Dalna (by: USHA)
INGREDIENTS cholar dal-500 gm(past),green chilli100 gm,ginger(chopped)100 gm,black cumin1 teaspoon,asafoetida in little quantity,mustard oil-1 kg,tomato paste1&1/2 kg,turmeric 25 gm,red chilli powder10 gm,cumin paste25 gm,ginger paste25 gm,poppy seed paste-10 gm,whole garam masala-10 gm,sugar-50 gm,ghee-100 gm. METHOD heat oil in a pan.then add asafoetida,black cumin,choppea ginger,chilli and fry.then add cholar dal and fry for 15 minutes.then grease a tray with oil and put the dal on the tray & cool.then cut into diamond cube.again heat oil in a pan.fry the dhoka cube.separate dhoka from oil.then add asafoetida,tomato paste and stir for 5 minutes.then add rest of the masala paste.fry for 10 minutes.then add dhoka & salt,whole garam masala and ghee.then serve with rice

Sweets Cook Book

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Chilled Coffe Sponge (by: maya)
INGREDIENTS spong cake,condansed milk,water,rum or brandy,powdered sugar,butter,instant coffee beat nescafe,sugar,butter-till fluffy. add one teaspoon rum and 3tsp of condensed milk. mix remaining rum and condensed milk with water. split the sponge into two, arrange half in serving bowl. sprinkle half of the butter cream over it and cover with the remaining sponge. sprinkle the condensed milk mixture over it. cover the top with choclates, cashews nuts . chill for 3hrs. METHOD

Raw Mango Bhat (by: Malathi)
INGREDIENTS Cooked rice - 2 cups Raw mangoes - 1 (grated or cubed) Red chillies - 5-6 Dry coconut - 1/4 cup (grated) Hing - 2 tsp Mustard seeds - 2 tsp Chana Dal - 2 tsp Urad Dal - 2 stp Groundnuts - 3 tbsp Coriander & curry leaves - 3 tbsp Turmeric powder 1/2 tsp Salt to taste Oil - 2 tbsp Method : 1) Wash and peel the mango. Cube or grate it. 2) Grind mango, red chillies and dry coconut to a coarse paste in the mixer. 3) Heat oil in a pan. Add mustard seeds and after it splutters add hing, dals, groundnut, turmeric powder and saute for 3-4 minutes or till it is cooked. Add salt and coriander and curry leaves. 4) Remove from heat and add to the cooked rice and stir it well. 5) Serve hot with papad or raita. METHOD

Spring Onion Sweet & Sour (by: Gayatri Patnaik)
INGREDIENTS 1 kg spring onion 100 gm broken rice basamati 4-5 dry mango pieces or tamarind pulp half cup Finely chop the sring onion. Wash the broken rice and soak for 15 min. In a pressure cooker add 4-5 cups of water, chopped spring onion, dry mangoes (do not add temerind pulp in lieu now) METHOD

Sweets Cook Book

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200 gm sugar / jaggery Cover the pressure and cook in full flame till pressure and on low flame cook for 5 minutes. 1 tsp mustard 10 garlic cloves-cut to In a frying pan heat the oil fry the mustard seeds, add garlic and dry cillies. If adding half temerind pulp ann now and cook for 2-3 minutes in low flame. 5 dry red chillies 2 tbsp oil Add to the cooked rice and spring onion. Add salt, sugar/ Jaggery and cook in low flame stirring slowly. Serve with boiled rice, dry papad and fish fry.

Sol Kadhi (by: Rupalee)
INGREDIENTS 10 kokum pods 1 large coconutscraped 2 tbsp coriander leaves-finely chopped 8 garlic flakes-grated 4 green chillies 1 tsp sugar salt to taste METHOD Soak kokum in boiling water for 10 minutes. Mash kokums , strain the water and keep aside. Add 2 cups of boiling water to the scraped cocunut, keep it for a while . Grind when cool. Add the kokum water to the coconut milk, add crushed garlic chillies, sugar and salt. Mix well, strain, remove all the residue, refrigerate, serve garnished with chopped coriander.

Errisari (by: Krishnaswamy.V)
INGREDIENTS 1/2 cup moong daal 1/4 tsp turmeric powder 2 tsp pepper 2 tsp cumin salt taste a pinch of asafoetida 1/2 coconut-scraped For Seasoning 1 tsp mustard seeds few curry leaves 1 tsp urad daal 3-4 tbsp coconut oil METHOD Cut the vegtable in small cubes and cook. Cook daal in a cooker and keep it aside. Grind the coconut, pepper, cumin and keep it aside. When the vegetables and daal are ready heat a tawa and put 3 tsp of coconut oil. Add the mustard seeds and when they start crackling add the urad daal and curry leaves. Pour the cooked vegtables, and the ground paste. Heat for 5 minutes and add the daal and cook for 5 mins.

Chicken Fry (by: Lekshmi Radhakrishnan)
INGREDIENTS 500 gm chicken 1 onions - sliced 1 tbsp chilli powder METHOD Cook the chicken uncovered with chilli powder, coriander powder, turmeric powder, vinegar, crushed ginger and salt. Cover it with enough water so as to cover the chicken pieces.

Sweets Cook Book
2 tbsp coriander powder 1 tsp turmeric powder 1 inch peice of ginger - crushed 3 cardamoms 2 cloves 2 cinnamon sticks 1 tsp black pepper powder 1 tbsp vinegar curry leaves salt oil cilantro - for garnishing

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While the chicken is cooking, powder the cardamoms, cloves and cinnamons. Add this powder to the chicken when its half cooked. Mix well. Switch off the gas when the gravy becomes thick. Heat oil in a pan and fry the cooked chicken. Keep aside. Fry the sliced onions in the left over oil. Then add curry leaves, black pepper powder, the left over gravy and the already fried chicken pieces and saute for a few minutes. Garnish with cilantro, mix well and serve.

Methi Chicken (by: Kiran Patel)
INGREDIENTS 2 tbsp black pepper powder 4 bunches coriander leaves 4 bunches methi leaves 100 gm green chillies butter 1 kg bonless chicken salt METHOD Heat a pan and add 100 gm of butter add black pepper and then add the chicken to it. Keep stirring till the water gets evaporated. Add salt, dhania, methi and green chillies to it. Keep it covered for some time. Garnish with lemon and serve hot.

Sweets Cook Book

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English Term: Coconut Milk Hindi Term : Nariyal ka Doodh Description : A thick liquid made by blending fresh grated coconut in hot water and straining

Blackened Fish
½ kg skinned fish fillets 2 tbsp butter 2 ½ tsp mild chilli powder 2 tsp salt 2 tsp dried onion flakes 1 tsp garlic salt ¾ tsp coarsely ground white pepper ¾ tsp coarsely ground black pepper ¾ tsp dried oregano ½ tsp dried thyme Grilled tomatoes 4-6 tomatoes 1 tbsp oil 1 tbsp lemon juice 1 tsp honey 1 tsp prepared mustard 2 tsp shredded tulsi or basil

Combine all coating ingredients and press over fish fillets. Add butter to a hot pan and sauté the fish until tender. To prepare the tomatoes, halve them and combine remaining ingredients, spoon over tomato halves before grilling for 5 minutes. Serve hot with the fish.

Sweets Cook Book

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Whole Fish
1 red snapper or any fresh white fish 1/2 kg potatoes - peeled and diced 4 slices of bacon sea salt, to taste 6 cloves garlic 1-2 tbsp olive oil 2 bay leaves 2 onions - cut in roundels 2 tomatoes - cut in roundels 3-4 tbsp white wine white pepper 1 tsp sweet chillies parsley leaves

Trim the tail and fins of the fish and make few slashes in the middle. Take a baking dish and layer it with half of onions, garlic and tomatoes. Place the fish on top and insert the bacon in the cuts. Add rest of the garlic, onions and tomatoes on top. Keep the potatoes on the side and season with salt and pepper. Sprinkle olive oil and white wine followed by sweet chillies. Garnish with parsley and bake in a pre-heated oven for 40 minutes or till done.

Tuna Rice
200 gm rice 100 gm butter 200 gm tin tuna fish – Flaked 3 hard boiled eggs – shelled, chopped salt freshly ground black pepper pinch chilli powder 2-3 tbsp cream 2tbs chopped coriander

Boil rice drain and allow it to dry slightly over a clean cloth. This keeps the grains separate. Melt the butter, stir in the fish and chopped the hard boiled eggs, season well. Add the rice and the rice and heat through. Spoon in the cream and herbs. Serve hot.

Sweets Cook Book

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Vada Kombda
4-5 pieces vada For Kombda Curry 300 gm chicken 3 tbsp ginger-garlic paste 1/4 cup boiled onion paste 1/4 cup tomato puree 2 tbsp roasted sesame and poppy seeds paste 3 tbsp desiccated coconut 1/2 tsp red chilli powder 1/2 tsp turmeric 1/2 coriander powder 2 tsp kala masala salt to taste oil to shallow fry For Kala Masala 2 tsp cloves 4-5 green cardamoms 2-3 black cardamoms 2 tsp cumin 1 tsp royal cumin 3-4 cinnamon sticks 4-5 bay leaves 1 tbsp whole black pepper 1-2 nutmeg 2 tsp mace 3 tbsp coriander 4-5 red chillies 4-5 star anise 25 gm stone flower Oil to shallow fry

For the kala masala, sauté all the ingredients till they change color. Cool and grind to a fine powder. Heat oil in a pan and sauté ginger-garlic paste till it turns brown. Add boiled onion paste and cook for 10 minutes. Now add tomato puree and cook for 5 min, stirring constantly. Add poppy-sesame paste and cook for some time. Add seasoning and mix well. Now add chicken and cook till it is tender. Add kala masala and grated coconut and cook till the gravy becomes thick. To serve, place the vada in the dish and spread kombda curry on top.

Sweets Cook Book

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Boiled pulses 1/4 cup bengal gram 1/4 cup green peas 1/4 cup black eyed beans 1/4 cup chick peas 2 tbsp white kidney beans 2 tbsp whole green grams 2 tbsp lentil with skin 2 tbsp lentil without skin 2 tbsp clarified butter 4-5 cloves 2-3 cinnamon 3-4 cloves garlic 2 tbsp chopped onions 1/2 tsp carom seeds 2-3 whole red chillies 1 tomato-chopped 1/2 tsp red chilli powder 1/2 tsp coriander powder 1/2 tsp roasted cumin powder 1/2 tsp garam masala 1/2 tsp turmeric powder salt to taste mustard oil to shallow fry

Heat mustard oil in a pan, bring to smoke point. Add red chilli, cloves, cinnamon, garlic cloves and carom seed. When it crackles add chopped onions & tomatoes and sauté for 2 minutes. Now add the boiled pulses followed by seasoning. Mix well and cook for 5 more minutes. Garnish with clarified butter and serve.

Moong Chila
200 gm moong daal 1 tsp yellow chilli powder 4-5 tbsp chick pea flour Oil or ghee to shallow fry For Stuffing 200 gm grated cottage cheese 2 -3 chopped green chillies A bunch of chopped coriander Salt to taste

Wash and soak daal for 2 hrs and then grind. In a bowl, mix the moong daal, chick pea flour, salt and yellow chilli powder. In a separate bowl mix cottage cheese, coriander green chillies and salt to prepare the stuffing. Heat oil in a pan and pour a ladle full of daal mixture. Spread it evenly and cook till it turns colour. Now, spread the stuffing over it and fold. Serve with mint chutney.

Sweets Cook Book

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Fish in Two Flavours
Fish In Orange Flavour 1 whole pomfret (or any medium sized fleshy fish) 500 gm fish fillets cut in slivers cornflour to coat the fish juice of 20 oranges 1 tsp cornflour to thicken orange juice To Decorate seaweed carrot juliennes seasoned in sugar, vinegar and salt Fish Flavoured With Vegetables 500 gm fish fillets cut in 2 inch pieces cornflour to coat 2 tsp chopped garlic 2 tsp chopped ginger 3 tsp grated carrot 2 tsp chopped onion 4 tbsp chopped red and yellow bell-peppers 8-10 stalks of asparagus salt and pepper to taste

Clean the pomfret and coat with cornflour. Holding the head and tail with tongs, lower fish into boiling oil and deep fry in a boat shape. Season with salt and pepper. Keep aside on the serving plate over a bed of sea weed and seasoned carrot Clean the wok, add orange juice and cornflour. Add fish slivers and fry. Remove and place in the boat shaped portion of the whole fish. Flash fry all ingredients (for fish flavoured with vegetables) in hot oil. Arrange on plate around the deep fried whole fish, holding fish in orange flavour. Fish in two flavours is ready.

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