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Sweets Cook Book Page 1 of 30

Angoor Rabri


5 cups (1 kg) full cream

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.
1/2 cup sugar
4-5 green cardamoms
Cook thus till 1/3 of the volume of milk is left. The time taken will depend on the
12-15 almonds-blanched
richness of the milk and your vessel.
and shredded
2 tbsp pistachios-blanched
When done, the colour changes to a beigeish cream.
and shredded
1 cup grapes-washed and
Shut off the heat. When cool, mix in the grapes and transfer on to a serving dish
stalks removed
Garnish with the nuts, chill and serve.

Apple Crumble


Oven Temp: 275 F-140 C

Mix the flour, nutmeg and butter. Work very lightly with the fingertips so that
500 gm apples-peeled and
mixture resembles breadcrumbs.
cooked soft
1 tsp lemon juice
Mix in the brown sugar. Add sugar and lemon juice into the stewed apples and
1/4 cup (30 gm) flour
transfer into the dish.
1/4 cup (60 gm) sugar
2 tbsp (30 gm) butter
Cover the apples with the flour mixture and bake in a pre-heated oven for 30-40
1/8 cup (30 gm) firmly
minutes, till golden.
packed brown sugar
1/8 tsp grated nutmeg
a 20 cm (8”) round oven
proof shallow serving dish
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Badusha/Balushai (A flour based sweet)


1/2 kg maida
Mix the maida, ghee and soda and knead to a soft dough, adding water if required.
1/8 tsp baking soda
300 gm ghee
Shape into small balls, flatten a bit and make a depression in the center by pressing
1/2 kg sugar
with your thumb.
ghee for deep-frying
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

Arrange biscuits in a layer, and spread half of the strawberry puree over it.
2 1/2 cups cream-chilled-
Sprinkle some nuts over this and half the cream.
whip with sugar and
Spread another layer of the biscuits and repeat the rest.
2 tbsp sugar-powdered
1 tsp Vanilla essence
Decorate on top, chill for 4-5 hours and serve.
1 cup strawberries-cut up
1/4 cup sugar-pureed with
1/4 cup walnuts-chopped
a serving dish about 8”
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Chhena (Cottage Cheese)


5 cups (1 kg) full cream

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,
2 tbsp sour lime juice or 1
shut off the heat and leave thus for about 5 minutes.
tsp citric acid dissolved in
1/4 cup water
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

Roast the puffed rice in a moderate oven at 180 degree C for 10-15 minutes or until
chocolate/White chocolate
golden in color and crisp. Cool.
8 tbsp puffed rice
3 tbsp assorted chopped
Repeat the same process with the nuts. Combine the nuts, rice and raisins together.
2 tbsp raisins
1 grated rind of an orange
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

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

Mix all the ingredients into a dough like consistency, using milk only if mixture is too
¾ cup butter
dry. Shape and leave to dry till outer layer is dry enough to handle. Wrap in paper
1 cup cocoa powder
and store.
1 tsp vanilla essence
½ cup milk powder
If you want to add liquer add it to mixture while mixing (a tablespoon of the liquer
milk, in case required
of your choice).

Nuts can be mixed in it too.

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Eggless Chocolate Cake in a Pressure Cooker


2 cups flour (maida) (240

Grease and flour the cake tins or line the base with grease
proof paper.
1 3/4 cup sugar-powdered
(420 gm)
Sift the flour, cocoa, baking powder and soda into a mixing
2/3 cup cocoa powder (65
1 tsp baking powder
Add the salt, butter/cream/oil, vanilla and yogurt and beat
1 tsp baking (meetha) soda
with a wooden spoon or electric beater.
1 tsp salt
2/3 cup butter, cream or oil
Add the hot water and continue to beat till smooth and glossy.
(160 gm)
1 tsp Vanilla Essence
3/4 cup yogurt (150 gm)
Divide the batter into the two tins.
1 cup hot water
2 cake tins, 23cm (9”)
Heat the pressure cooker, covered but without the pressure
round, or 20 cm (8”)
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 Melt the ghee add the whole wheat flour and stir fry over high heat to begin with,
1 cup sugar lowering the heat when you feel it may scotch.
4 cups water
1/2 cup ghee 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.
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Low Cal Badam Halwa


125 gm soaked, blanched

Strain and grind the poppy seeds. Combine with almonds,
and ground almonds
cardamom and milk, blend until smooth. Cook on a slow
75 gm poppy seeds soaked
in milk
1 liter milk
Once the mixture thickens add milk powder, sugar and
1 cup skimmed milk
saffron. Thicken the mixture further. Add the ghee and
continue cooking until the mixture leaves the sides of the pan.
200 gm sugar
2 tbsp (30 gm) ghee
1 tsp saffron strands
Serve hot.
4 green cardamoms

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
Bring milk to a boil. Soak rice in water for 30 minutes and grind to a paste. Add to
50 gm basmati rice
milk with sugar.
2 tbsp water
250 gm sugar
Whisk over a moderate flame until the mixture thickens and is well reduced. Stir in
¼ tsp saffron strands
saffron, spice and rosewater. Soak raisins in orange juice and arrange over base of
soaked in 1 tbsp water
serving dish.
½ tsp green cardamom
Pour the phirni over it. Chill well.
rosewater to flavor
50 gm raisins
Decorate with nuts and silver leaf before serving.
2 tbsp orange juice
2 tbsp blanched, sliced
pistachio nuts
2 tbsp blanched, browned
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Puffed Rice Cake


5 cups puffed rice

Take sesame seeds in a pan. Add honey, tahini paste and
1 cup sesame seeds -
sugar. Cook till it melts and forms a smooth paste.
1/2 cup honey
Now pour this mixture in a bowl with the puffed rice and mix
1/2 cup tahini paste
dates paste (optional)
1/3 cup sugar
Transfer it in a greased dish and press into a cohesive unit.
1/2 cup butter
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 (
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

Mix the custard and sugar in half a cup of the milk. Heat the rest of the milk and
1 tbsp custard powder
when it comes to a boil, add the custard mixture, and bring to a boil again, stirring
1 cup sugar
2 tsp Vanilla essence
1 ½ cup cream
When it boils, lower the heat and simmer for a half a minute, shut off the heat and
cherries or nuts for garnish
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)


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

Sugiyan(a Tamil Sweet) (by: B.Mythili)


1 cup rice Soak the rice & daal for 1 hour.

2 tbsp urad daal
1 cup coconut Wash the mixture & grind into batter of dosai consistency. Add a pinch of salt.
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1/2 cup jaggery

2 cardamom Take a pan & heat in a low flame. Pour some water & add jaggery. Dissolve the jaggery in
a pinch of salt water & filter it to remove the dirt.
oil for frying
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)


3 ripe apples Place all the three ingredients for base in a mixie and mix well. Press the mixture on the
1 cup fresh curd bottom of a casserole, firmly.
1 cup milk Make slices of peeled mangoes, and arrange over the pressed bread.
1/2 cup cream
4 tbsp gelatine Sprinkle gelatine over water in a tiny saucepan. heat on very low flame to dissolve. Keep
4 tbsp water aside.
1 cup sugar
1/2 tbsp vanilla Mix milk and sugar and warm, so that sugar dissolves. Add gelatine and stir well. Once cool,
essence add yoghurt, cream, essence, colour.
few drops of yellow
colour (optional) Now cut apples into small cubes. In a pan add 1 tbsp of salt less butter or ghee add apple
cubes and fry it.
cherries Leave it for 10 minutes covered. Now remove the cover and let it cook till the apples are
dry fruits well cooked.

For Base Once cool add them in the middle layer of the pudding and covered by another layer of
sponge cake above mixture. Keep the casserole in the freezer atleast for six hours.
4 tbsp sugar
few drops vanilla Garnish it with cherries and dry fruits and serve chilled.

Parsi Custard (by: Roshni N Khory)


1 condensed milk tin Beat the eggs and add the condensed milk and the normal milk to it and beat well.
3 cups milk
3 eggs Add vanilla essence, almonds and pistachio.
vanilla essence
almonds Put in a greased pan and bake till brown.

Double Ka Meeta (by: Suman)


bread slices
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milk Cut bread slices into smaller square pieces. Fry them in oil until brown and crispy.
cardamom Meanwhile, boil milk in a pan and add sugar, elaichi (cardamom) and kesar and keep aside.
pista Put the fried bread pieces in the milk and leave it for sometime and then remove and serve
badam in cups.
oil for frying 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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Mushrooms in Hot Garlic Sauce (Chinese)


200 gm mushrooms-
Heat the oil in a wok and add the onions, stir over high heat till a little soft.
button, wiped clean
2 tbsp oil
Add the garlic paste and red peppers and stir-fry till fat separates.
½ cup onions-chopped fine
3 tbsp garlic-chopped fine-
Add the mushrooms and stir-fry over high heat, till well mixed.
ground with 2-3 whole red
Add a cup of water, bring to a boil and add the sauce mixture and bring to a boil,
spring onion leaves
stirring all the time.
chopped fine for garnish
Lower the heat and simmer for a minute or so and serve hot garnished with the
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

Baba Ghanoosh (Arabic)


500 gm eggplant/aubergine Cook the eggplant over a direct flame or under a grill till dark on the outside and
(vaanga) cooked inside.
1 tbsp garlic - finely
chopped Place in water and peel off the skin. Chop fine or blend in a blender.
salt to taste
2 tbsp lemon juice Mix in the garlic, salt, lemon juice, onion, tomato, pepper, half each of the parsley,
¼ cup onion - grated til and oil.
¼ cup tomato - de-seeded
and chopped fine Transfer to a serving dish, garnish with the rest of the parsley, til and oil.
¼ tsp powdered black
2 tbsp parsley or coriander
2 tbsp white sesame seeds
olive oil

Bradima-veggie (by: KrithikaPrabhu)

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Bread slices 5 nos Cut bread slices by hand , drop them into a MIXI, run the beater and convert them to bread
-wheatbread granules.Take a micro wave dish, pour the oil, in micro oven, and heat for one minute, take
preferred, ediable oil it out mix well , add jeera, rai seeds, heat again for one minute till rai splitters, take it out
2 tsp, salt 1/2 tsp, add salt, tumeric ,asaphodita powders , onoin , ginger, garlic cut pieces, karia patha leaves,
onoin diced from 1/2 mix well heat again for 1 minute. Finaaly pour the entire bread granules ,mix well and heat
cut onion, ginger 1/4 again for one more minutes ,take out mix well again. If necessary to get further crispness ,
inch sliced, garlic one heat again for one more minut.
small piece, jeera 1/4
tsp, rai 1/4 tsp, Eat while it is warm
kariyapatha 3 leaves,
asaphodita 1/4 tsp.
Turmeric powder 1/2
tsp.sugar 1/4 tsp,
tomato pastye 1 tsp,

Tomato Noodles (by: E Revathi)


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

Quick Crispy Sandwich (by: Venkatesh Murthy)


bread slice Toast the bread slices till they turn golden brown in colour over a tawa, grill or a toaster.
green peppers
red peppers(optional) Dice the cabbage and mix the curd, black pepper and salt in it.
sweet curd (yogurt)
cabbage Spread the mixture over the toasted bread slices and garnish with green pepper, tomato
tomato slices and cucumber slices. Put another slice over it.
black pepper powder 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
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breadcrums for Heat a kadai with hot oil. Deep fry the corns coated with breadcrumb and fry till golden
coating brown.
pepper powder - Serve with green chutney or tomato sauce.
small pinch
1/2 tsp chilli powder
oil for frying

Steamed Rice Cake (by: Lakshmi)


1 cup raw rice Soak the rice for an hour. Wash and drain them and keep aside. Dry it thoroughly by
1/4 cup tuvar dal covering it up in a cotton cloth until it is dry.
1/4 cup urad dal
1/2 cup cocunut - Powder the rice coarsely in a mixie.
2-3 green chillies Soak the dals together for at least an hour. Grind it to a smooth paste along with coriander
coriander leaves leaves, curry leaves, green chillies and grated coconut.
curry leaves
mustard seeds Heat oil in a kadai and add mustard seeds and curry leaves to it. Once it starts to splutter,
oil(preferably coconut pour water.
2 cups 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)


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

Fish Moilee (by: Gowtham Karingi)

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4 fish fillets Marinate fish in salt, 1 tsp turmeric for 15-30 minutes. Heat coconut oil in a thick bottomed
100 ml coconut oil pan.
1 onion-sliced thin
1 tsp mustard seeds Add mustard seeds, cumin seeds & let them crackle. Add ginger juliennes, chopped garlic &
1 tsp cumin seeds slit green chillies and saut 頴 hem. Add sliced onions and curry leaves. Cook till the onions
1 inch piece ginger- turn semi transparent.
cut into juliennes
2 cloves of garlic- Add the rest of the turmeric & then add the coconut milk. Cook the milk till the masala is
chopped fine well blended & it turns slightly thick.
2 green chillies-slit
curry leaves Put in fish pieces. Cook for 10 minutes. Add juice of half a lime and salt to taste.
1 tsp turmeric
powder- (to be used
for marination)
400 ml coconut milk
1 tsp lemon juice

6 curry leaves-fried
1 cherry tomato

Bihari Litti (by: Tanika)


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

Dough Now you heat the oil in kadhai and put these balls into it. Fry till it becomes golden brown.
250 gm wheat flour
2 tbsp oil Serve it with baingan ka Bharta OR green chutney.
1/2 tsp salt
oil for frying

Pauva Bateta (gujarati) (by: Ila Bhavesh Dholakiya)


250 gm pauva Soak the pauva for about 45 minutes.

3 small potatoes
1 pomegranate Put oil in a big pan. Heat it and add cumin seeds, mustards, pinch of asafetida. Then add
2 onions the potatoes and capsicum finely chopped and then add salt, mirchi powder, turmeric
1 tomato powder.
1 capsicum
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coriander leaves Add a glass of water and hit it on a gas until potatoes get well cooked. Then add pauva in it
3 tsp coconut and mix it well.
2 tsp chilli powder
2 tbsp oil Add the fried groundnut seeds and mix it well. Sprinkle coriander powder and garam masala
1 1/2 tsp red chilli on it and a pinch of sugar.
1 tsp turmeric powder Then serve it on dish. Garnish it with onion finely chopped, coconut chilli, tomatoes
1 tsp coriander chopped, coriander leaves, kismis and pomagranate seeds.
ground nut seeds-
1 tsp mustard and
cumin seeds
10 raisins
salt to taste

Chicken Mushroom Sandwich (by: Zubaida A Baker)


500 gm chicken Boil the chicken till the water eveporates.

200 gm mushroom heat butter in a fry pan. Add onion, carrot and potato pieces. Add maida, chicken, black
1 cup chicken stock pepper, chicken stock and milk.
100 gm carrot-cut
into small pieces Put the mixture in between two bread pieces and put it in a sandwich toaster.
100 gm potatoes-cut
into small pieces
1 onion-chopped
25 gm maida
200 ml milk
1 tbsp black pepper
1/2 tbsp butter
sliced bread

Kadala Masalakkari (by: Ramya V)


1 cup chana Pressure cook the chana dal along with salt.
1 potato
2 large onions Heat oil and add cloves, cinnamon, garlic, ginger, onion, chilli powder and coriander powder.
2 tomatoes
2 green chillies Saute for some time and add coconut, coriander leaves and fry.
coriander leaves
6 tbsp oil Allow it to cool and then grind to a fine paste.
For masala Heat oil and fry sliced onions and green chillies. Add the ground masala and fry also add
---------- tomatoes and saute.
Cloves - 4
Cinnamon - 4 one To this add the cooked chana dal, diced potatoes and salt and pressure cook.
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inch pieces
Cardamom - 3 Garnish with coriander leaves and serve hot with chappatis and pooris.
Ginger - 2 one inch
Garlic - 10
Small Onion - 10
Chilli Powder - 1 1/2
Coriander powder - 2
1/2 tsp
Grated Coconut - 1/2
Coriander leaves

Veg Seekh Kebabs With Tamarind Chutney (by: Barkha java)


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

For the Tamarind

50 gm tamarind
2 cups hot water
1 tsp coarsely ground
chilli powder or
1 tsp cumin powder
salt to taste
a few fresh mint
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leaves for garnish

Cauliflower With Mint Leaves (by: Rajagopal Sarma)


1 cauliflower - Seperate the florets of cauliflower and half-boil them.

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

Moong Daal Pacchadi (by: Deepa Prabhu)


1/2 cup moong daal - Drain water from moong daal.

soaked for about 20
minutes Add cucumber, ginger, chillies. Heat oil, add mustard seeds. When it splutters add curry
1 cucumber - finely leaves.
ginger - finely Add this to the pacchadi.
green chillies - finely Garnish with salt, coriander leaves, grated coconut, lime juice.
1/2 tsp lime juice Mix well and serve.
1 tsp coconut -
coriander leaves - for

For Tadka
mustard seeds
curry leaves

Matar Mushroom (by: Ritu Gandas)


2 cup of mattar Open the cooker and put on the gas first. Add desi ghee. Put Jeera. Then add the onions,
2 cup mushroom garlic and ginger.
2 tbsp curd/cream
2 tbsp dry grated When it turns reddish in color, add the tomato and leave it for 10 minutes on low flame.
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1/2 tbsp haldi Now beside this take 1/2 bowl of curd and put haldi, degi mirch, jeera powder, garam
5 cloves garlic masala, meat masala, chicken masala, salt and stir it.
little bit ginger
2 green chilli Now put this in a cooker and stir it again slowly. Keep stiring slowly.
1/2 tsp degi mirch
salt according to the When the oil separates from whole thing then mix coconut powder and stir slowly for
taste another ten minutes.
green coriander
1 onion-ground Now add the mattar and mushroom in the cooker. Put one glass or 200ml of water in the
2 tomato-ground cooker and close it. After five wistles put off the gas.
2 tbsp desi ghee
1/4 tbsp jeera

Methi Channa Sabzi (by: Nandini)


1 cup chana dal Soak the chana dal for at least three hours.
5 Kashmiri red chillies
coriander leaves Grind the chana dal with red chillies and salt to a course paste.
curry leaves
3 bunches kasuri Put this batter into an idli mould and steam for 5-7 minutes.
methi leaves
turmeric powder Once the steamed chana batter is cooled, powder it and keep aside.
mustard seeds Heat oil in a pan add heeng. Add mustard seeds to it and allow to splutter.
4 tbsp oil Add the methi leaves to it and fry on low flame.
1 coconut - grated
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)


2 tbsp besan Mix the besan with the curd thoroughly, add about 2 cups water and turmeric powder. Cook
3 cup curd it on low heat stirring continuously.
1 tbsp ginger paste
1 tbsp garlic paste Heat oil, add mustard seeds, when they crackle add ginger paste, garlic paste, green chillies
2 green chillies - slit and curry leaves.
1 tsp turmeric powder
Add the curd mix to the oil.
1 tsp mustard seeds
4-6 curry leaves Stir continuously on low heat until kadhi becomes thick.
salt Serve hot.

Bhendi (iranian Style) (by: Barkha Java)

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350 gm okra (bhindi) Saut 頴 he chopped onion in a pan in hot oil till light pink and add the tomato paste, turmeric
150 gm onions- powder, pepper and salt. Mix well, and add 2-3 cups of water.
75 gm tomato paste When the water boils, add the cleaned and washed okra. Cook for ten minutes and add
100 gm tomato- lemon juice and chopped tomatoes.
150 ml oil Cook for a few minutes till the tomatoes are soft and serve hot with white rice or chapatti.
1 tsp turmeric powder
salt and pepper to
lemon juice to taste

Papad Methi (by: Rajeshree Bhatiya)


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

Haldi Pitha From Orissa (by: Teji Puhan)


3 cups of rice Soak rice and daal and wet grind to make a batter with a pinch of salt set aside to ferment.
1 cup of urad dal-
grated Take some oil in a pan and cook the grated coconut with jaggery.
jaggery Take haldi and spread the batter over it then spread cooked coconut then fold it.
pinch of salt
haldi leaves 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

Gatt Govi Fry (by: Rita Kaul)


1/2 kg cabbage Slice the cabbbage in rounded form along with the skin.
1 tsp saunth -
grinded Coat them with salt and dry chilli powder. Keep it aside for half an hour. Then deep fry them
1 tsp saunf - grinded in the oil, till they are of pink colour.
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salt ot taste
mustard oil When done add grounded saunth and saunf, little chilli and salt, fry them for a minute and
Kashmiri mirch 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)


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



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Milagai Pachadi (green Chillies In Tamarind Sauce) (by: Anand)


FRESH GREEN CHILLI 1. Powder the sesame seeds finely and keep it aside.
- 15, TAMARIND - 3/4
ounce, SESAME 2. Wash and slit the chillies into half, to 3/4th of its length [do not cut it into two half]
SEEDS - 4 tsp,
SUGAR - 3 tsp, DRY 3. Soak the tamarind in 1/2 glass of warm water, extract a thick tamarind juice.
- 1 tsp, ASAFOETIDA 4. Heat the oil in a kadai[vaanali] and add the mustard seeds, when they splutter, add the
(Hing) - 1/2 tsp, green chillies and saute it for 2 minutes, then close the kadai with a lid and keep the heat in
MUSTARD SEEDS - 1 medium. After 4 minutes the chillies will start becoming pliant. Now add turmeric,
tbsp, TURMERIC asafoetida, salt, sesame powder, red chilli powder and saute it well so that the masala gets
POWDER - 1/4 tsp, mixed with the chillies evenly. Add tamarind water to it and close the lid and keep it for 5
COOKING OIL - 3 tsp, minutes.
SALT - To taste
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.


# 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]


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)


3 cups red kidney Soak 3 cups of red kidney beans overnight( 8-10hrs).
beans soaked
overnight,ginger Pressure cook for half an hour in the morning.
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paste, onions 1 1/2

cup, 4 chopped cut onions into fine pieces.
powder, chilli powder, fry onions and jeera in oil till golden brown.
garam masala
powder,oil, jeera, Pour over the cooked rajma and add tomatoes to it.
corriander leaves and
butter for Add turmeric powder, salt, garam masala and chilli powder to the mixture. Cook in medium
garnishing,salt to flame for 20 minutes.
Serve with hot chappattis after garnishing on top with butter and corriander leaves.

Ammini Kozhukkatta (by: Ramya Vijayakumar)


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

Corn Methi Malai (by: Sumathy Subramaniam)


Sweet corn-1 tin Make corn soup as per packet instruction.Cool.

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

Beet Burfi (by: SUJATA SINHA)

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Ingredients Peel the beets and grate them. Heat a karahi,add ghee and grated beet and stir till the beet
Beet-4-5nos. becomes tender. Add poppy seed and stir again,add khoya and sugar stirring the mixture
Khoya-1cup continuously. When it turns to a sticky consistency add cardamom powder. Spread the
Sugar-1.5cups mixture on a greased tray or plate and cut in diamond shape. Garnish by tabak and putting
Ghee-5tbsp one cashewnut on each burfi.
Poppy seed-2tsp
Cardamom powder-

Cashewnut and varak

for garnishing.

Shankarpali (by: laloo)


Maida flour Beat the ghee till it becomes soft.

Sugar - 1 cup
Milk - 1/2 cup Add sugar to the milk and keep in flame till the sugar dissolves. Cool the milk.
Ghee - 1 cup
Salt - 1 tsp 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.

Maha Nabami Special-dhokar Dalna (by: USHA)


cholar dal-500 heat oil in a pan.then add asafoetida,black cumin,choppea ginger,chilli and fry.then add
gm(past),green chilli- cholar dal and fry for 15 minutes.then grease a tray with oil and put the dal on the tray &
100 cool.then cut into diamond cube.again heat oil in a pan.fry the dhoka cube.separate dhoka
gm,ginger(chopped)- from oil.then add asafoetida,tomato paste and stir for 5 minutes.then add rest of the masala
100 gm,black cumin- paste.fry for 10 minutes.then add dhoka & salt,whole garam masala and ghee.then serve
1 teaspoon,asafoetida with rice
in little
quantity,mustard oil-1
kg,tomato paste-
1&1/2 kg,turmeric 25
gm,red chilli powder-
10 gm,cumin paste-
25 gm,ginger paste-
25 gm,poppy seed
paste-10 gm,whole
garam masala-10
gm,ghee-100 gm.
Sweets Cook Book Page 23 of 30

Chilled Coffe Sponge (by: maya)


spong beat nescafe,sugar,butter-till fluffy.

milk,water,rum or add one teaspoon rum and 3tsp of condensed milk.
sugar,butter,instant 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.

Raw Mango Bhat (by: Malathi)


Cooked rice - 2 cups Method :

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

Spring Onion Sweet & Sour (by: Gayatri Patnaik)


1 kg spring onion Finely chop the sring onion.

100 gm broken rice
basamati Wash the broken rice and soak for 15 min.
4-5 dry mango pieces
or tamarind pulp half In a pressure cooker add 4-5 cups of water, chopped spring onion, dry mangoes (do not add
cup temerind pulp in lieu now)
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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)


10 kokum pods Soak kokum in boiling water for 10 minutes.

1 large coconut-
scraped Mash kokums , strain the water and keep aside.
2 tbsp coriander
leaves-finely chopped Add 2 cups of boiling water to the scraped cocunut, keep it for a while .
8 garlic flakes-grated
4 green chillies Grind when cool. Add the kokum water to the coconut milk, add crushed garlic chillies,
1 tsp sugar sugar and salt.
salt to taste
Mix well, strain, remove all the residue, refrigerate, serve garnished with chopped coriander.

Errisari (by: Krishnaswamy.V)


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

Chicken Fry (by: Lekshmi Radhakrishnan)


500 gm chicken Cook the chicken uncovered with chilli powder, coriander powder, turmeric powder, vinegar,
1 onions - sliced crushed ginger and salt. Cover it with enough water so as to cover the chicken pieces.
1 tbsp chilli powder
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2 tbsp coriander While the chicken is cooking, powder the cardamoms, cloves and cinnamons.
1 tsp turmeric powder Add this powder to the chicken when its half cooked. Mix well.
1 inch peice of ginger
- crushed Switch off the gas when the gravy becomes thick.
3 cardamoms
2 cloves Heat oil in a pan and fry the cooked chicken. Keep aside.
2 cinnamon sticks
1 tsp black pepper Fry the sliced onions in the left over oil.
1 tbsp vinegar Then add curry leaves, black pepper powder, the left over gravy and the already fried
curry leaves chicken pieces and saute for a few minutes.
oil Garnish with cilantro, mix well and serve.
cilantro - for

Methi Chicken (by: Kiran Patel)


2 tbsp black pepper Heat a pan and add 100 gm of butter add black pepper and then add the chicken to it.
4 bunches coriander Keep stirring till the water gets evaporated. Add salt, dhania, methi and green chillies to it.
4 bunches methi Keep it covered for some time. Garnish with lemon and serve hot.
100 gm green chillies
1 kg bonless chicken
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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 Combine all coating ingredients and press over fish fillets.
2 tbsp butter
2 ½ tsp mild chilli powder Add butter to a hot pan and sauté the fish until tender.
2 tsp salt
2 tsp dried onion flakes To prepare the tomatoes, halve them and combine remaining ingredients, spoon
1 tsp garlic salt over tomato halves before grilling for 5 minutes.
¾ tsp coarsely ground
white pepper Serve hot with the fish.
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
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Whole Fish


1 red snapper or any fresh

Trim the tail and fins of the fish and make few slashes in the middle.
white fish
1/2 kg potatoes - peeled
Take a baking dish and layer it with half of onions, garlic and tomatoes.
and diced
Place the fish on top and insert the bacon in the cuts.
4 slices of bacon
sea salt, to taste
Add rest of the garlic, onions and tomatoes on top. Keep the potatoes on the side
6 cloves garlic
and season with salt and pepper.
1-2 tbsp olive oil
2 bay leaves
Sprinkle olive oil and white wine followed by sweet chillies. Garnish with parsley and
2 onions - cut in roundels
bake in a pre-heated oven for 40 minutes or till done.
2 tomatoes - cut in
3-4 tbsp white wine
white pepper
1 tsp sweet chillies
parsley leaves

Tuna Rice


200 gm rice Boil rice drain and allow it to dry slightly over a clean cloth. This keeps the grains
100 gm butter separate.
200 gm tin tuna fish –
Flaked Melt the butter, stir in the fish and chopped the hard boiled eggs, season well. Add
3 hard boiled eggs – the rice and the rice and heat through.
shelled, chopped
salt Spoon in the cream and herbs. Serve hot.
freshly ground black pepper
pinch chilli powder
2-3 tbsp cream
2tbs chopped coriander
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Vada Kombda


4-5 pieces vada

For the kala masala, sauté all the ingredients till they change color. Cool and grind
to a fine powder.
For Kombda Curry
300 gm chicken
Heat oil in a pan and sauté ginger-garlic paste till it turns brown. Add boiled onion
3 tbsp ginger-garlic paste
paste and cook for 10 minutes.
1/4 cup boiled onion paste
1/4 cup tomato puree
Now add tomato puree and cook for 5 min, stirring constantly. Add poppy-sesame
2 tbsp roasted sesame and
paste and cook for some time.
poppy seeds paste
3 tbsp desiccated coconut
Add seasoning and mix well. Now add chicken and cook till it is tender.
1/2 tsp red chilli powder
1/2 tsp turmeric
Add kala masala and grated coconut and cook till the gravy becomes thick.
1/2 coriander powder
2 tsp kala masala
To serve, place the vada in the dish and spread kombda curry on top.
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
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Boiled pulses
Heat mustard oil in a pan, bring to smoke point.
1/4 cup bengal gram
1/4 cup green peas
Add red chilli, cloves, cinnamon, garlic cloves and carom seed. When it crackles add
1/4 cup black eyed beans
chopped onions & tomatoes and sauté for 2 minutes.
1/4 cup chick peas
2 tbsp white kidney beans
Now add the boiled pulses followed by seasoning. Mix well and cook for 5 more
2 tbsp whole green grams
2 tbsp lentil with skin
2 tbsp lentil without skin
Garnish with clarified butter and serve.

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
1/2 tsp garam masala
1/2 tsp turmeric powder
salt to taste
mustard oil to shallow fry

Moong Chila


200 gm moong daal Wash and soak daal for 2 hrs and then grind.
1 tsp yellow chilli powder In a bowl, mix the moong daal, chick pea flour, salt and yellow chilli powder.
4-5 tbsp chick pea flour
Oil or ghee to shallow fry In a separate bowl mix cottage cheese, coriander green chillies and salt to prepare
the stuffing.
For Stuffing
200 gm grated cottage Heat oil in a pan and pour a ladle full of daal mixture. Spread it evenly and cook till
cheese it turns colour.
2 -3 chopped green chillies
A bunch of chopped Now, spread the stuffing over it and fold. Serve with mint chutney.
Salt to taste
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Fish in Two Flavours


Fish In Orange Flavour

Clean the pomfret and coat with cornflour. Holding the head and tail with tongs,
1 whole pomfret (or any
lower fish into boiling oil and deep fry in a boat shape. Season with salt and pepper.
medium sized fleshy fish)
Keep aside on the serving plate over a bed of sea weed and seasoned carrot
500 gm fish fillets cut in
Clean the wok, add orange juice and cornflour. Add fish slivers and fry. Remove and
cornflour to coat the fish
place in the boat shaped portion of the whole fish.
juice of 20 oranges
1 tsp cornflour to thicken
Flash fry all ingredients (for fish flavoured with vegetables) in hot oil. Arrange on
orange juice
plate around the deep fried whole fish, holding fish in orange flavour.

To Decorate
Fish in two flavours is ready.
carrot juliennes seasoned
in sugar,
vinegar and

Fish Flavoured With

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