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1

PREFACE

For 2nd edition

It may be cliché, but is true: the second edition of “A graduate student’s recipe

collection” is “bigger and better”. I feel nice to make a 2nd edition of this book.

Besides having a whole new appearance, the book has several useful recipe tips,

colorful add-on features and many improvements, including healthy diet-sections.

I’m not going to bore you with details. Just continue to the preface written for first

edition.

F o o d m a t t e r s !

(1st edn. preface continues….)

For more than two decades since my `holy birth` on this lovely planet, I ever imagined that 'cooking' would

become intimidating, intrusive & inevitable part of my life in almost a daily-basis. During those days,

much of my feeling on cooking was rather just limited with the anticipation that food is usually granted

through my mom, if not, of course through restaurants.

2

Well, as in case with many goddamn bachelors, the

reality later blown me off & (unfortunately) let me

seriously think of an adventurous journey into the

world of cooking. ( sigh! why the hell, human beings

eventually adopted to processed & unnatural foods by

so called ‘cooking’? ). Well, if you are kinda a

research student fighting with bacteria/cells and

professors at lab and also juggling numerous tasks,

you will find a burning-hell also at your kitchen side.

Cooking is supposed to be a divine art. In my own art

of (amateur) cooking, I use to forget what I’d actually

plan to make, what has finally come out and where

my aetiology (?!!) of taste gone out; I almost crushed

the grammar of cooking at every instance – and

occasionally just wondering how do our mom (or

most probably dad who is an unoffical and 'only'

responsible cook at home ) managed this ?......who has to whip up delectable fares day in and out and at the

same time cater to every whim of each family member! Ooophs…it simply jitters.

Hmm..….for every food I cooked, I’d to strongly pretend myself that the food was prepared as it was

originally planned. In some instances, it turns out like this: I start planning 3-4 different variety cusines

and............... finally ends up with just making a soup. For this reason, I ever had a soul-stirring surprise

even if I happened to see a totally wacko-strange stuff on the dining table. Yeah, during my novice days,

with an innate anticipation, I was bit concerned about so-called “taste”. Well, need to say what my position

now is?: ofcourse, I’m proud of adoptive sense of my tongue – which, became a metal palate after years of

training. Why worrying buddies, taste is not a reality, and is not in the food, it'z just a misconception that

you feel in your brain. In this way, I simply prepared myself for a mission that is not what it once was and

cannot be what it now is called: 'cooking a TASTY food' -– my misson, however, never accomplished!

For long time, my initial conception on ‘curry’ held a pretty simple interpretation: any curry can just be

made up of tomato and masalaTM powder. I’d

followed this ‘wonderful’ rule for few hundred

times until I realized humankind already

invented many curry varieties centuries ago.

Indeed, I cooked this sweet-and-savory stuff

that makes a lot of people gag, or at least look

at me in a combination of sick and utter

disgust. To the worst, sometime I can’t avoid

feeling so depressed beyond my cool. It

happens like this, during my college semester

holidays in Calcutta (Kolkata), I decided to get

appreciation from my mom by letting her

surprisingly know I'd learned cooking. After

getting her over phone, I said, “Hi mom,listen

this wonderful news….. do you know,, I learned cooking foods”. After a pause, my mom responded plainly,

“dont spoil your health! ”

3

But, I never stop learning. I also grasped a TM secret from my bengali friend that same food can be eaten

for subsequent times. Needless to point out, I'd almost worship this trick that ultimately led me to acquire a

greatest etiquette I ever can have: reprocessing and eating the same curry for many consecutive

dinners/breakfasts/lunchs for the span of many days. Hmm….lets talk about those dear buddies who simply

hate & won’t follow the *same-food-many-daysTM* policy. Hey c’mon guys! after all it’s a food, same

stuff what you made; so, nothing wrong with it. Infact, lots of leftovers taste better than instant food: soups,

spicy sauces, tikka, dhal curries and quality pizza……hmm!!! Yummy yummy!!: these sparkling flavors

meld, imbibe and the juices thicken……wow!, how delicious! I

bet you guys lose that yummy world. Lets join in & Njoy the

*same-food-many-daysTM* policy. Indeed, recent survey reveals

an interesting fact that more women than men are addicted to

follow a *same-food-many-daysTM* policy & serve it to their

dear-most hubbies, cool guys!!. What about unmarried women?

They hardly go to kitchen side (as Mark Twain quotes: men has

more responsibility now than ever ). Ok, what you can do if you ( &

perhaps, your neighbours) start feeling stinky /noxious smell after

smell few days (weeks) later? just invite your friends, serve the

*same-food-many-daysTM food to them, I bet its a good revenge.

The game is not over yet with cooking......, one of the top most tedious things in this world is post-war-

cleaning; I mean washing the utensils aftermath of cooking. For the very same reason, I often avow not to

cleanse the stuffs and let it as such in the basin for several hours to days *eat-more-clean-less* :-). Despite

dealing with aforementioned problems, none of them could never get rid of my connoisseur habits. I love

tasty foods.

Ok, Lets go forth from witty introduction and talk about recipes. I’ve collected the recipes mostly from

variety of www's, books and other resources. As the recipes are hundreds in number and piled as a mega

collection, I could hardly make well-compatible & universal format; I apologize for the format/ typo's

(redundancy if any) and for missing some references in this edn. The inherent beauty of Indian diversity is

reflected by means of many varieties of regio-specific foods with its unique taste; for the same reason, you

might come across many regional culinary jargons.

Well, I'd also come across few cookbooks, among them, Somesh Rao’s book is notable one and is written

for the US grad community [ somesh@wpi.edu; written during 1985; publicly available from the anonymous

ftp site of Worcester Polytechnic Institute]. Well, I've tried to make this book somewhat unique,

comprehensive and informative; yeah..throughout the sections, you would notice some interesting quotes

and funny jokes pertinent to the cooking. Just 2hav a fun!. Additionally, the culinary tips and notes are

provided at the end of the book.

Finally one important note: if you feel you really done a good recipe with the help of this book, don’t

hesitate to invite me to taste it (or else, send it thru Deutsche Post), I, of course certainnnnnly `honour`

your invitation (no *same-food-many-daysTM*, trick please )

4

5

I acknowledge all friends who gave enormous support & encouragement. Thanks also to Neelam for her

foreword. Formost, I highly appreciate and would like to hear your comments/ suggestions.

Guten Appetit ! Bon Appetit !!

s e n t h i l

Heidelberg February21

Germany

When diet is wrong, medicine is of no use. When diet is correct, medicine is of no need.

Ayurveda

6

Foreword

Why another cookbook when there are so many already existing? Well, if one brings out a cookbook with a unique and creative idea, and explicit directions for using the recipes, in an attractive format, it sells. Senthil’s Cookbook named “a graduate student’s recipe collection” (also named bachelor’s recipe collection) is one such kind. First of all, it is a creative idea. It was born from the compulsion that someone (especially bachelors), somehow must learn to cook when you are away from home.

As we know, there are eight essentials for life – meant for humankind: (1) pure air, (2) water, (3) proper food, (4) sunlight, (5) exercise (a work day), (6) the rest, (7) the tree of knowledge, and (8) the tree of life. When we select our foods, we aren’t merely eating, but are making smart choices about our healthy life. Research surveys have repeatedly shown that when families eat together, parents and their children benefit enormously - emotionally, psychologically. Now, to help make the preparation of great-tasting, home-cooked meals easier for every individual, the Senthil’s Cookbook provides a collection of delicious recipes. Lets say, this cookbook isn’t yet another collection of favorite recipes. It’s simply more. The recipe section, which comprises eleven chapters, features recipes from different regions of India. Indian cuisines have all become increasingly popular just like Indian films (like bollywood), music, art, and literature. Indian cooking, like India itself, embodies elements of several cultures. It is varied, it is interesting, and it is delicious as depicted in the Senthil’s cookbook. And food in India is perhaps more important in everyday social relations than in western cultures. This book includes many dishes such as appetizers, soups, salads, snacks, chutneys, different kinds of breads, rice varieties, vegetable curries, sambar varieties, non-vegetarian section, and in the end some dessert and goodies.

Notably, the last two chapters of the book not devoted to recipes but contain valuable information, which includes several useful diet notes, kitchen and cooking recipe tips and glossary. In this Cookbook, interspersed throughout sections, you would notice some interesting quotes, cartoons and funny jokes pertinent to the cooking. The book itself is well organized and is full of useful suggestions.

DR. NEELAM SHAHANI Heidelberg, Germany

7

8

no contents page no 1 APPETIZERS 9 2 SOUPS 18 3 SALADS 28 4 SNACKS & CHUTNEYS 30 5 INDIAN BREADS 100 6 RICE VARIETIES 108 7 VEG CURRIES 124 8 SAMBHAR 132 9 NONVEG CURRIES 163 11 DESSERTS N' GOODIES 198 10 HEALTHY FOOD 233 11 DIET SECTION 241 12 TABLE MANNERS 257 13 TOP TIPS 273 14 SPICES GLOSSARY 283

APPETIZERS

Thukada

Ingredients

All purpose flour (Maida) 2 cups

Chilli powder ½ t.spoon

Hing a small pinch

Salt 1 t.spoon

Butter 2 t.spoon

Cooking oil for frying

Method

Mix maida, chilli powder, hing, salt, and butter with little water, and make a nice dough similar to

Chappati dough. Make small balls, and roll them similar to chappati/puri’s and cut them into

small squares/dimonds. Deep fry these small squares in oil.

::

buttermilk soup

Ingredients

thick butter milk

sakt rice flour-two teaspoon

ginger-a bit

cumin seeds-quarter teaspoon

curry leaves-little

Method

take half a litre of not too sour thick butter mild. add one and a half teaspoons of salt and tow

teaspoons of rice folur and mix.grind inta a paste,a small bit of ginger and quarter teaspoon of

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10

cummin seeds and add and mix this paste also.keep ready,the cooked vegetanle that is ti be

used with the soup.boil the soup and the cooked vegetable and curry leaves and boil for some

time and remove from fire and burst half a teaspoon of mustard in two teaspoons of oil.if

liked,one teaspoon of pepper powder can also be included,while boioing.as the pepper smell in

buttermilk soup mightnot be palatable for certain persons it is enough if ginger,cuminseeds

and salt are used.it is a very good apptizer.

::

ALU KI TIKKI (POTATO PATTIES)

PREPARATION

Outer cover for the Patty:

Add garam masala, red pepper, lemon juice and salt to mashed potatoes. Knead the mixture thoroughly.

Method

Divide potatoes mixture into 24 equal balls.

Flatten each ball in the greased palm and put one tablespoon of filling on the flattened ball. Close it with another the potato ball and flatten it to patty.

Repeat for each patty.

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

Put patties in the pan and heat over medium heat until light brown. Turn over (with a flat spatula) and heat on the other side.

NUMBER OF SERVINGS: 12

11

Fritter Balls: 1 cup urad dal 1 green chili Pinch of asafetida Oil for deep frying Salted water (1.5 cup salt + ½ teaspoon salt) salt to taste

Yogurt Dressing: 3 cups yogurt 1 teaspoon chili pepper 1 teaspoon garam masala salt to taste

Garnish: 3 teaspoon cilantro (coriander) leaves (chopped) 2 teaspoon cumin seed

PREPARATION

Fritter Balls:

Soak urad dal overnight.

Drain excess water.

Add green chili, asafetida and grind to paste.

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

Fry small flat ball (1 to 1.5 inch diameter) on medium brown until golden brown.

Drain off excess oil.

Yogurt Dressing:

Add salt, pepper, and garam masala in yogurt and mix well.

Serving:

Put in salted water for 5 minutes.

Remove and squeeze water.

Add (in excess) yogurt mixture over urad fritters (Bara).

Sprinkle cumin and cilantro (coriander) leaves over and serve. ::

Green Peas Cottage Cheese Cups

For the cups

12

2 cups refined flour

4 tablespoons warm melted ghee

1/2 teaspoon salt

water, as required to make dough

oil, to deep fry

For stuffing

1 1/2 cups boiled green peas

1/2 cup finely chopped onions

1/2 cup finely chopped capsicums

1 cup coarsely mashed panir

1 tablespoon garam masala powder

1 tablespoon chat masala

1 tablespoon oil

salt

For serving

1 medium tomato, finely chopped

1 cup fresh coriander leaves, finely chopped

1. To prepare the dough, mix refined flour, ghee and salt in a round flat-bottomed bowl using your greased(with some ghee so that the dough will not stick to your fingers)fingers.

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

3. Keep aside for 10-15 minutes.

4. From the dough, pinch off small balls.

5. Flatten each ball and then roll it out using a rolling pin(just the way you make chappati/roti/Indian flatbreads). Roll out to the size of about 7 cms. in diameter.

6. Now take about 7 small metallic containers.

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

8. Deep fry in warm oil till the dough is golden brown and crispy.

9. What we are trying to achieve here is the shape of the cups. I think it is an amazing way of blending in creativity into cooking!

10. Drain on clean absorbent kitchen paper napkins.

11. Next, carefully separate the container and cups.

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

13. Repeat likewise for remaining cups.

13

14. Then start making the stuffing.

15. For this, heat oil in a pan.

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

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

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

19. Add the boiled greenpeas and the mashed paneer, garam masala powder, salt and chat masala powder. Mix thoroughly.

20. Stir-fry for another 5 minutes.

21. Remove from heat.

22. Allow it to cool.

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

24. Then, garnish each cup with finely chopped tomatoes and finely chopped corriander leaves or parsley or cilantro or mint leaves(whichever is your favourite).

25. Note: You may also use your choice of veggies in the stuffing. If you do, please mention it in your review for myself and others to try. Thanks!

::

Vegetable Pakora

Simple and fast, yet delicious, these Indian battered and deep fried vegetable bits are great

served by themselves as a snack or as an appetizer or side dish. Serving size depends on how

many other items are on one's plate to fill up on!

BATTER

1 cup chickpea flour (besan)

2 tablespoons oil

1 teaspoon ground cumin

1 1/2 teaspoons salt

1/2 cup water

VEGETABLES

1-2 green chilies, chopped (jalapeno or your choice depending on heat pref.)

1 tablespoon cilantro, chopped

1 potato or yam, sliced 1/4 thick

14

1 small cauliflower, broken into very small florets

1 cup spinach leaves, torn

1 1/2 cups onions, halved and sliced

2-6 servings

1. Boil the potato or yam slices until *just* tender, being careful not to overcook.

2. Mix batter ingredients well. Beat in a blender for 4-5 minutes to incorporate air (this

will make the batter fluffier). Let batter rest 1/2 hour in a warm place.

3. Add the vegetables and mix in evenly.

4. Deep fry in oil that is heated to 375° until deep brown (somewhere between 4-6

minutes per batch). Drain on paper towels and serve immediately.

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

::

Meat, Corriander and Mint Patties

1 kg ground lamb

2 eggs, lightly beaten

2 garlic cloves, crushed

1 medium size onion, chopped

1 ¼ cups stale breadcrumbs

¼ cup chopped coriander leaves

2 tablespoons chopped fresh mint

1 ½ teaspoons grated lemon rind

salt

oil, to fry

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

2. Divide into 14 equal portions.

3. Roll each portion into a ball.

4. Flatten slightly.

15

5. Shallow fry the patties in oil in a wok until brown in colour on either side.

6. Drain on clean kitchen paper towels.

Serve with salsa.

::

Easy Wholewheat Cauliflower Samosa

A crisp out of this world deep fried snack, loved all over the world. You can make any filling

you want, mine is just a suggestion. Good combinations are sweetcorn and cheese, spinach and

feta, soya mince, lentils etc. Make filling first, while it is coooling, you can make the pastry.

Pastry

1 cup whole-wheat flour

1 cup all-purpose flour

4 tablespoons ghee, melted (can use butter)

3/4 cup lukewarm water (approximately, you may need more or less)

1 teaspoon salt

Filling

2 cups cauliflower, cut into medium florets

1 cup frozen peas, washed

1/2 cup reduced-fat feta cheese, coarsely crumbled

1 teaspoon chili powder (or more to taste)

1 teaspoon fennel seeds

1 teaspoon garam masala

1 teaspoon mustard seeds

1 teaspoon gingerroot, freshly grated

1/2 teaspoon asafetida powder

1 tablespoon oil

salt, to taste

2 tablespoons cilantro, very finely chopped

1. Filling:.

2. Heat oil. Add fennel, mustard and ginger. When mustard crackles, add garam masala,

chilli powder and asafetida. Stir briefly. Add cauliflower and salt and stir. Cook for 10

minutes or so. Can add few tbslp of water or so if cauliflower is sticking. Add peas and

16

cook for a further 10 minutes or so. Again a bit of water may be needed. Let the filling

cool to room temperature. Then mix in crumbled feta.

3. Pastry.

4. Mix salt and flours together.

5. Rub ghee into flour till it looks like breadcrumbs. Add water with one hand gradually,

while mixing in with other hand. Add enough water to make it smooth and elastic like

roti dough. Knead dough well, for 5 minutes or so.

6. Sprinkle a few drops of water on the dough and cover with a cloth to prevent it from

drying out while rolling the circles. Divide dough into 10 circles. Roll circles out into a

2mm thick circles.

7. Cut each circle into two semi circles. Fold each semi circle into half to make a cone, wet

the seam of the cone with water and press well. Fill the cones with COOLED filling

leaving at least 1 cm space on top of the cone. Wet and press like for previous seam,

and then pleat the sealed seam or press with a fork. Deep fry samosa on MODERATE

heat till a deep golden brown, turning 2 or 3 times in the oil. Drain, and enjoy! '.

8. Cooks Tip: to Freeze Samosas, place them in a single layer on a cookie sheet and flash

freeze for an hour. Then place frozen samosas in Ziploc bags and keep in freezer. TO

use, leave them to stand till room temperature, or defrost in a microwave, before

frying.

::

17

Curtido Cabbage Salvadore

Blanch the cabbage with boiling water for 1 minute. Discard the water.

1. Place the cabbage in a large bowl and add grated carrots, sliced onion, red pepper,

oregano, olive oil, salt, brown sugar, vinegar, and water.

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

3. Serve with Pupusas Revueltas.

Yield: 8 servings--Serving size: 1 cup

::

cabbage, chopped 1 medium head

carrots, grated 2 small

onion, sliced 1 small

dried, red pepper

(optional)

1/2 teaspoon

Oregano 1/2 teaspoon

olive oil 1 teaspoon

Salt 1 teaspoon

brown sugar 1 teaspoon

Vinegar 1/4 cup

Water 1/2 cup

18

SOUPS

Worries go down better with soup. ~Jewish Proverb

Healthy Tomato soup

Preparation time : 5 minutes. Cooking time : 25 minutes. Serves 6.

Ingredients

400 grams chopped tomatoes

½ teacup yellow moong dal

2 teaspoons butter

1 finely chopped onion

1 tablespoon cornflour or plain flour

1 to 2 teaspoons sugar

½ teacup warm milk salt and prepper to taste

For serving

fresh cream

19

bread croutons

How to proceed

1. Boil the tomatoes with the moong dal in 3 to 4 cups of water till cooked.

2. Blend in a blender and strain.

3. Melt the butter, add the onion and fry for 3 to 4 minutes.

4. Add the strained mixture.

5. Mix the cornflour with a little water and pour into the soup. Boil for 2 minutes,

stirring ocassionaly.

6. Add the sugar, milk, salt and pepper.

Serve hot with cream and bread croutons.

::

Corn Soup with Vegetables

Preparation time: 15 minutes . Cooking time: 30 minutes . Serves 6.

1 can (450 grams) cream-style corn

2 level tablespoones cornflour

1 teacup finely chopped mixed vegetables

(cauliflower, carrots, cabbage, onions, french beans)

½ teaspoon Ajinomoto powder

3 tablespoons butter

2 tablespoons cheese

To be ground into a paste

25 mm. (1") piece ginger

4 cloves garlic

4 green chillies

For serving

chillies in vinegar and chilli sauce grated cheese

20

method:

1. Mix the cornflour with 6 teacups of water. Add the paste, corn and Ajinomoto powder

and

cook in a pressure cooker until done.

2. Add the vegetables, butter and cheese and boil for a few minutes.

Serve hot with chillies in vinegar and chilli sauce or with grated cheese.

::

GINGER BOROCOLLI SOUP

1 tbsp ghee

1 onion, sliced

3 ¾ cup vegetable stock

2 ½ cup water

1 inch piece of ginger, grated

½ tsp cayenne pepper

juice of 1 lemon

3/4lb fresh broccoli, cut into bite sized pieces

Method

Melt ghee or butter over low/medium heat & add onion. Cook until beginning to brown,

stirring occasionally. Heat stock, water, ginger in pot for 5 minutes, do not boil. Add

onion, cayenne, lemon juice & broccoli. Cook over medium heat for 7 minutes, stir

occasionally. Do not let soup boil. Serve immediately.

::

218. Green Peas Skin Soup

Preparation time: 10 minutes . Cooking time: 10 minutes . Serves 6.

21

6 teacups skin of green peas

1 tablespoon green peas

1 chopped onion

3 teacups skim milk

2 teaspoons butter

salt and pepper to taste

1. Heat the butter and fry the onion for 1 minute.

2. Add the green peas skin and green peas and cook for 3 to 4 minutes.

3. Add the milk and ½ teacup of water and cook in a pressure cooker till the first

whistle.

4. Blend in a mixer.

5. Strain to separate the stock from the skin. Discard the skin.

6. Boil the stock for 1 minute.

7. Add salt and pepper.

Serve hot.

Health Information: This unusual soap gives the flavour of peas without the calories.

Fresh green pea pods add fibre and

Vitamins A and C to the soap. Fibre is called nature’s broom because it helps sweep the

products of digestion through the

body and eliminates them.

::

French onion corn soup

Ingredients

Onion,butter,chicken stock,baby corns cut into small pieces,salt

Method

Fry the onions(cut into small pieces) in butter for 4-5 minutes then put the baby corns

and then pour the chicken stock water.Let the mixture boils for about 10mins ,Add a

pinch of salt. Add some pepper when serving

::

22

Hara Nariel Ka Shorba

Coriander and coconut make a tasty combination.

Preparation time : 20 minutes. Cooking time : 10 minutes. Serves 6.

Ingredients

2 coconuts

6 teaspoons cornflour

1 teaspoon cumin seeds

2 tablespoons ghee

2 curry leaves

To be ground into a paste

2 tablespoons chopped coriander

2 small green chillies

1 teaspoon lemon juice

1. Grate the coconut. Add 6 cups of warm water and blend in a blender. Strain to obtain

coconut milk.

2. Heat the ghee and fry the cumin seeds for 1 minute. Add the paste and curry leaves

and fry again for 1 minute.

3. Mix the cornflour and coconut milk, add to the paste and boil for a few minutes.

::

Lentil and Vegetable Broth

Try out this unusual soup with moong dal stock.

Preparation time: 20 minutes. Cooking time: 20 minutes. Serves 6to 8.

For the stock

2 tablespoones moong dal

2 onions

2 large tomatoes

23

For the topping

1 chopped onion

½ teacup shredded cabbage

½ teacup chopped spinach

2 tablespoons baked beans or tomato ketchup

1 chopped tomato

1 tablespoon oil salt and pepper to taste grated cheese to serve

For the stock

1. Cut the onions and tomatoes into big pieces.

2. Add the moong dal and 6 teacups of water and cook in a pressure cooker.

3. When cooked, blend in a liquidiser and strain.

How to proceed

1. Heat the oil and fry the onion for 1 minute.

2. Add the vegetables and fry again for 1 minute.

3. Add the stock and boil for 10 minutes.

4. Add the beans, tomato, salt and pepper and give one boil.

5.

::

Letil Soup

Preparation time: 10 minutes . Cooking time: 15 minutes . Serves 6.

¾ teacup masoor dal (washed)

3 sliced onions

4 cloves crushed garlic

½ teaspoon chilli powder

3 tomatoes

24

2 teaspoons oil

salt to taste

For serving

lemon juice

For garnish

1 tablespoon boiled rice

1. Heat the oil and fry the onions for 1 minute. Add the garlic and chilli powder and fry

again for ½ minute.

2. Add 6 teacups of water, the tomatoes, masoor dal and salt and cook in a pressure

cooker till the first whistle.

3. When cooked, blend in a mixer.

4. Boil for 5 minutes.

Serve hot with lemon juice and garnished with boiled rice.

Health Information: Pulses are an important source of protein containing twice as much

protein as the same weight of

cereals. The combination of cereals and pulses provides protein of high biological value.

::

Tum Yum Soup

The Thai soup with the intriguing flavour of lemon grass.

Preparation time: 15 minutes.Cooking time: 10 minutes.Serves 6.

6 teacups clear vegetable stock

1 green chilli, cut lengthwise

10 to 15 canned mushrooms, sliced

10 to 12 cauliflour florets (parboiled)

1 tablespoon roughly chopped lemon grass

25

2 pinches Ajinomoto powder (optional)

1 teaspoon lemon juice

2 to 3 drops oil

salt to taste

1. put the stock to boil.

2. Add the green chilli, mushrooms, cauliflower, lemon grass, Ajinomoto and salt and

boil for 2 to 3 minutes.

3. Add the lemon juice and top with oil.

::

Potato Soup

Boil 1 potato, 2 carrots, 1 big onion in a pot adding little salt. When cooked well, cool

and peel the potato. Puree this vegetable in the same water in which it was boiled. For

Broth: Heat lightly 2 tablespoons of oil in a pan, add 2 flakes of garlic without peeling.

Cool the garlic, peel the skin and crush Add to the vegetable broth.In the same oil,

warm a few basil leaves and add to the soup. Makes a very good soup for two.

::

Indian Cream of Tomato Soup

1½ lb ripe tomatoes,chopped

1 tbsp chopped lemon grass

2 curry leaves

2" fresh ginger,peeled & chopped

1 tsp salt

4 fl oz water

26

4 fl oz single cream

1 pt milk

1 tsp ground roasted cumin seeds

pinch ground black pepper

pinch cayenne pepper

2 tsps lime or lemon juice

1 tbsp chopped coriander leaves

Put the tomatoes,lemon grass, curry leaves,ginger, salt and water into a saucepan and

bring to the boil. Lower the heat,

cover and simmer gently for 15 minutes.

Uncover, increase the heat and simmer more rapidly for another 15 minutes.Puree in a

liquidiser then sieve. You should

have about ¾ pt thick tomato juice.

Add the cream, milk, cumin seed, black and cayenne pepper and the lime or lemon

juice. Stir together well and reheat gently

without boiling.

Serve garnished with freshly chopped coriander.

::

Vegetable Soup

Ingredients

Beans - 7, Carrot- 1, Cabbage & onions- little, Tomatoes- 8, cauliflower- 5 florets, peas –

25

Method

Garam masala powder 1 spoon, Milk 2 teaspoons, Corn flour or Maida half a teaspoon,

Cream, Butter, Pepper powder. Purie the tomatoes in a blender. Cut all vegetabls to

small pieces. In hot water, boil all vegetables. when they are half-cooked add the tomato

purie. Add salt, garam masala powderone spoon. When this mixture is fully cooked,

27

dissolve maida or corn flour in the milk and add to the mixture. simmer for 2 minutes

and add the cream, butter & pepper powder.

::

A boy is running along a road and meets a woman. He says, "Aunt, would you like a candy?"

She takes the candy and chews it. "Thank you, its a very good candy."

"That was I thought too, but why both my dog and my cat spat it out?"

Black eye bean soup

Ingredients

Black eye bean - 250gms tomato - 2 nos Onion - 1 no Ginger a small slice Green chilli-

1no. Salt/Pepper, Tamarind paste-2tsp Turmeric powder - ¼ tsp, oil to fry-1tsp-

mustard/jeera-1tsp

Method

First soak beans(u can use any beans)overnight and boil it in cooker with salt and

turmeric powder -add plenty of water to the dal, boil till tender. In a pan put mustard

and jeera, let it splutter. add onion fry it golden brown and add tomato, till the raw

smell goes. Fry chilli and ginger together. Then add tamarind paste and add the

boiled dal with water. Let it boil for sometime and serve hot with ghee or butter over

it and corainder leaves./some pepper. The beans is very high in protein and low fat. U

can give to the kids also for the breakfast. Yum Yum soup.

::

chicken soup

Ingredients

chicken -1/2kg[cut into small pieces],,onions 2 medium,ginger1inch

piecepounded,garlic3 big podspounded roughly,corianderpowder,chilli powderequal

quantities[for those who don’t grind the chilli powder with coriander seeds]2tsp

each.roasted &powdered[sombu&pepper]turmeric,salt

28

Method

Add 3tsp sunflower oil,temper mustard seeds&jeere.now fry chopped onions,pounded

ginger &garlic.fry chicken pieceswell with turmeric.then add chilli poder &coriander

powder.&fry well. add about 1 litre of water.&allow to boil.then simmer n low flame.till

done.now add sombu &pepper powder.&salt.when done add chopped cilantro&curry

leaves. serve with hot idlies.make sure to have enough for the whole family.

::

No, I don°t take soup. You cant build a meal on a lake.

~Elsie de Wolfe (Lady Mendl)

SALADS

FRENCH SALAD

Ingredients

BEANS-100gms, CARROT-100gms, BEETROOT-100gms, POTATO-100gms, EGG -2, SALT,

PEPPER, A SPOONFUL VINEGAR-2, SPOONFUL SALAD OIL-2 SPOONFUL

Method

1.FIRST, BOIL ALL THE VEGETABLES AND THE EGGS FOR5min IN A COOKER. 2.AFTER

BOILING REMOVE THEM AND PEEL THE VEGETABLES. 3.CUT THEM INTO SMALL PIECES.

4.EVEN THE BOILED EGG SHOULD BE CUT AFTER REMOVING THE SHELL. 4.ADD

SALT,PEPPER,VINEGAR,AND OIL. 5.MIX THEM WELL AND SERVE. 6.YOU CAN ARRANGE

THE SALAD IN A BOWL WITH SOME SALAD LEAVES.

::

Baked Cauliflower with Matured Cheese

Ingredients

29

2 Cauliflowers in florettes ; A medium sized red salad onion finely chopped ; ½ kg

potatoes boiled and mashed ; 1 kg fresh tomatoes finely chopped ; 3 tablespoons of

freshly cracked black pepper ; bread crumbs as required ; 3 fresh eggs as beaten ;

500 gms matured Cheddar cheese as shredded ; 100gms to 200 gms Parmisan

cheese (optional)

Method

Half cook the cauliflower florettes in salted boiling water and set aside. Lubricate

surfaces of the pre heated baking tray with pure butter. Lay a layer of mashed potatoes

and sprinkle pepper and salt as required, then lay the onions over ; lay chopped tomates

and sprinkle plenty of shredded cheddar cheese and pepper ; then lay the half cooked

cauliflower and sprinkle lots of cheese with pepper over ; finally lay the bread crumbs

and the beaten eggs over. Add further salt and pepper as required. (add parmisan

cheese on top if available) Place the baking tray in a pre heated oven and bake at 180

degrees Celsius for 30 minutes. NOTE : Please DO NOT mix all the ingredients together

at any time. They have to be separately layered one by one!!

::

Some say the glass is half empty, some say the glass is half full, I say, are you going to

drink that?

--Lisa Claymen

Summer Salad

Ingredients

1 medium sized green lettuce; 2 medium sized red onions thinly slized to rings; 2

medium sized salad tomatoes; 150 gms cucumber seeded and thinly slized; 3 sprigs

of young celery; ½ of medium sized fresh fennel bulb; 100 gms kallamatta olives;200

gms Fetta cheese or Paneer cut in small cubes. Salad dressing : 3 tablespoons of

extra virgin olive oil; 5 table spoons of balsamic vinegar; 2 cloves of crushed garlic;

one tablespoon of cracked black pepper; 1 juice of freshly squeezed lemon. Mix and

shake the salad dressing in a small bottle and set aside.

Method

Cut the above ingredients into small sizes and mix all together. Contain the salad mix in

either a ceramic or a wooden bowl. Pour the salad dressing and toss around. Add salt

30

to taste as required; Garnish with toasted almonds & maccadamia nuts.( optional -

dried figs, currants or sultanas as desired ) Side accompaniements : Crusty bread

rolls & either Pink or Red Salmon.

::

SNACKS & CHUTNEY

Besan Chutney

Ingredients

Besan 1 cup

Water 3 cups

Green chillies 10 slit length wise

Hing a small pinch

Mustard ¼ t.spoon

Salt 1 t.spoon

Lemon Juice (1 lemon)

Method

Make a batter with besan, salt and 2 cups of water, and keep it aside. Fry mustard, hing,

and green chillies in oil for a few minutes and then add 1 cup of water. Let it cook for a

few minutes. Now add the besan batter and keep stirring until the besan gets cooked.

::

Never trust a dog to watch your food.

-- Patrick Age- 10 Advices from Kids

MINT AND CORIANDER CHUTNEY

Ingredients:

1 bunch Coriander leaves

1 bunch Mint leaves

31

1 Green chili

1 oz Seedless tamarind

1 tsp Salt

4 T Water

1 medium Onion

Method:

Wash and soak tamarind in water for ½ hour. Clean, pick and wash the coriander and

mint. Separate pulp from the tamarind and squeeze out the pulp. Grind coriander,

mint, green chili and onion into a fine paste. Add the tamarind pulp and salt. Blend

well. In an airtight jar this can be refrigerated for up to one week.

::

Coconut Chutney

Ingredients

Coconut ½ cup grated

Pottu Kadalai 3 t.spoons

Green chillies 2

Salt ½ t.spoon

Method

Grind all the above ingredients.

::

Coconut Thokayal

Ingredients

Coconut ½ cup

Channa dhall 4 t.spoon

Urad dhall 2 t.spoon

Mustard ¼ t.spoon

Red chillies 2

Green chillies 2

Hing ¼ t.spoon

Curry leaves

Tamarind paste ¼ t.spoon

Salt ½ t.spoon

Oil 2 t.spoons

method

Fry channa dhall, urad dhall, mustard, red chillies, green chillies, hing, and curry leaves

in little oil.

Add coconut to the above and wet grind this with salt.

::

Corrainder Thokayal

Ingredients

Urad dhall 4 t.spoon

Channa dhall 2 t.spoon

Red chillies 2

Green chillies 2

Corriander 1 bunch

Hing ¼ t.spoon

Tamarind paste ¼ t.spoon

Salt ½ t.spoon

Oil 2 t.spoons

Method

Fry urad dhall, channa dhall, red chillies, green chillies, and hing in oil. Wet grind the

above with chopped corriander, salt, and tamarind paste.

32

::

Ginger Thokayal

Ingredients

Urad dhall 4 t.spoon

Red chillies 2

Pepper ½ t.spoon

Ginger small piece chopped

Curry leaves

Hing ¼ t.spoon

Tamarind paste ¼ t.spoon

Coconut 2 t.spoon

Jaggery less than ¼ t.spoon

Salt ¼ t.spoon

Oil 2 t.spoons

Method

Fry urad dhall, red chillies,

pepper, ginger, hing, and curry

leaves in oil.

Wet grind the above with

coconut, jaggery, tamarind and

salt.

::

33

34

Onion Chutney

Ingredients

Onions 2 small or 1 big

Urad dhall 4 t.spoons

Channa dhall 1 t.spoon

Red chillies 4

Salt ½ t.spoon

Mustard a small pinch

Tamarind paste less than ¼ t.spoon

Oil 1 t.spoon

Method

Fry mustard, urad dhall, channa dhall, and red chilli in oil till the dhall’s turn brown, now

add chopped onions, and keep frying till onions become brown. Wet grind above with

tamarind paste and salt.

::

Parupu Thokayal

Ingredients

Thuvar dhall ½ cup

Channa dhall 2 t.spoons

Pepper ½ t.spoon

Red Chilli 1

Hing ¼ t.spoon

Salt ½ t.spoon

Oil 2 t.spoons

Method

35

Fry thuvar dhall, channa dhall, pepper, red chilli, and hing in oil. Wet grind the above

with salt.

::

There is one thing more exasperating than a wife who can cook and wont, and thats a

wife who cant cook and will.

~Robert Frost

Tomato Chutney

Ingredients

Tomato about 2-3 washed and chopped

Green chillies 3-5 washed and chopped

Onions 1 small washed, skin peeled and chopped

Cilantro a small bunch washed

Tamarind paste ¼ t.spoon

Garlic 2 flakes (optional)

Salt ½ t.spoon

Method

Blend everything together. (ha ha ha!!!)

::

SNACKS

BHEL

Ingredients:

Puffed Rice (1 carton of Rice Krispies may be used)

1 packet Bhel mix or Sev

2 cups Mashed boiled potatoes (mashed coarsely and then salted)

36

½ cup Chopped fresh coriander leaves (a.k.a Chinese parsley)

3 Tbsp Freshly roasted and ground cumin

to taste Green chilies

1-2 Tbsp Freshly ground black pepper

to taste Tamarind

to taste Jaggery (or Brown Sugar)

1 cup Chopped onions.

Method:

First boil the potatoes, mash them, salt them, and add pepper to taste. Add some

coriander leaves too. Roast the cumin and grind it. Dissolve about 4 Tbsp of tamarind

concentrate in 1 cup of hot water, and let it simmer and thicken gradually. Dissolve the

jaggery (or sugar) until the sauce becomes tart and slightly sweet. (You may add some

salt and ground red paprika, if you want to.) The sauce should be of a consistency

slightly thinner than maple syrup. Pour into a serving container (like a creamer). Mix

the puffed rice and sev/bhel mix in a large bowl. On a plate, serve the rice-bhel mixture,

add the potatoes, then the onions, chilies, and then dust the cumin powder over it.

Next pour on the sauce and top with the coriander garnish. (Add salt/pepper to taste).

Mix the ingredients on the plate and eat.

::

BONDA WITH INSTANT MASHED POTATO

This recipe was taken from Saranya Mandava’s book on Indian cuisine.

Ingredients:

1 medium Onion , 2 cups Potato buds, 1 ½ cup Peas and carrots-2big ones, Green

chilies, 1 teaspoon Lemon juice , 1 cup Gram flour , ½ tsp Mustard seed , pinch

Turmeric , ½ tsp Baking powder , ¼” piece Ginger , 1 small bunch Coriander leaves ,

2 tsp Salt , Oil

Method:

The filling is prepared as follows:

Mix potato buds and ½ teaspoon of salt

with 1 cup of hot water. Finely chop

ginger, chilies, coriander leaves, and

onion. Heat oil (about 5 Tbsp) and add

mustard seeds. Add chopped

ingredients and fry until onions are

brown. Add carrots, peas, turmeric and

1 tsp of salt and cook on low heat for

about 10 minutes. Add potato (now

mashed) and fry for 5 minutes. Remove

from heat, add lemon juice and let cool.

The batter is prepared as follows:

Combine gram flour, 3 Tbsp of oil, ¾ cup water, ½ tsp salt, the baking powder and mix

thoroughly After the batter is prepared, make small balls out of the filling and roll them

in the batter. Next fry it in hot oil. You will get about 20-30 small bondas.

::

A man walks into a doctors office. He has a cucumber up his nose, a carrot in his left ear

and a banana in his right ear.

"Whats the matter with me?" he asks the doctor.

The doctor replies, "You°re not eating properly."

PAKORAS (SAVORY FRITTERS)

Ingredients:

Batter:

½ c Besan

5 oz Warm water

¼ t Red pepper

¾ t Salt

½ t Garam Masala

paprika (optional)

Vegetables:

1 Small onion

37

38

1 Potato

A few spinach leaves

Oil for deep frying

Method:

In a bowl put the besan and half the water, and stir until it becomes a thick batter. Beat

hard for 5 minutes. gradually add the rest of the water, and leave to swell for 30

minutes. Add salt, pepper and Garam Masala and beat again. Wash peel and slice the

onion and potatoes. Wash and pat dry the spinach leaves. Heat oil until smoking hot,

dip the vegetables in the batter and deep fry until golden brown. Serve hot.

::

Aloo Palak

Ingredients

3 cups chopped spinach

2 large onoins chopped fine

2 large potatoes boiled and peeled

1 tomato grated

2 green chillies

1" piece ginger

1 tsp. lemon juice

1/2 tsp. wheat or other flour

1 tsp. red chilli powder

1 tsp. cinnamon-clove powder

1/4 tsp. turmeric powder

39

1/2 tsp cumin seeds

2 pinches asafoetida

1/2 tsp. garam masala

1/2 tbsp. butter

4 tbsp. ghee

salt to taste

METHOD:

Put the washed spinach in a pan, add very little water (just a sprinkle) and a pinch of

salt.

Cover and boil over a high flame for 2 minutes. Cool quickly, or hold under running

water in a colander.

Put in a mixie, add green chilli and run for a minute. Keep slightly coarse, do not make

very smooth.

Keep aside.

Cut the potatoes into big pieces. Heat ghee and fry potatoes till light brown.

Drain the potatoes, keep aside.

In the same hot ghee add the cumin seeds.

Add the ginger, onions and fry till very tender.

Add the tomato and further fry for two minutes.

Add all the dry masalas and fry till ghee separates.

Add spinach and potatoes.

When it resumes a boil sprinkle the flour and stir well. Boil for 2-3 minutes. Add lemon

juice

40

Just before s erving heat butter in a tiny saucepan and add the asafoetida.

Pour over the vegetable and mix gently.

Serve hot with naan or parathas or even rice.

Note: You may use boiled peas, boiled corn kernels or paneer chunks in the above dish,

instead of atoes.

::

DAHI VADA (SAVORY BALLS IN YOGURT)

Ingredients:

½ c Urad dal

½ Moong dal

1 c Yogurt

Spice to taste (cumin and paprika)

Oil for frying

¼ c Milk

Method:

Clean dal, wash and soak in water for 4 hours. Blend in blender at medium speed using

the minimum amount of water required to keep paste moving freely. Add salt and start

heating oil. Drop spoonfuls of batter in the hot oil using a large tablespoon. Fry until

golden brown. Drop in water. Let it soak till ready to serve.

Beat yogurt with milk. Add spice according to taste. Squeeze out water from the vada

and add yogurt. Serve.

::

Sindhi Saibhaji

Ingredients:

each - carrot, capsicum, onion, small cabbage,potato, brinjal, tomato, ladyfinger (okra)

41

100 gms. french beans

1/2 bunch each spinach, coriander, khatta (3 leaved) greens.

1/2 bunch any other leafy greens.

1 cup green gram dal

1/2 cup horsegram dal (channa dal)

4-5 green chillies

2-3 clovettes garlic

1 tsp. red chilli powder

1 tsp. dhania (coriander seed) powder

1 tsp. salt

1/2 tsp. turmeric

3 tbsp. oil

1/2 tbsp. ghee

2 pinches asafoetida

METHOD:

Clean and wash dals.

Clean, wash and chop spinach and vegetables except tomato.

Heat oil in a pressure cooker, add all the vegetables, spinach and dals.

Mix well, add enough water to cover the contents.

Add all masalas and mix.

Place whole tomato on top, cover and pressurecook for 3 whistles.

42

Cool the cooker, open and handblend the contents.

Heat 1/2 tbsp. ghee add a pinch of asafoetida add to the mashed vegetable.

Serve hot with paratha or steamed rice

Making time: 30 minutes (excluding cooling time)

::

Gobi Manchurian

INGREDIENTS:

1 medium. cauliflower clean and broken into big florettes.

1 small bunch spring onoin finely chopped

2 tsp. ginger finely chopped

1 tsp. garlic finely chopped

1/4 cup plain flour

3 tbsp. cornflour

1/4 tsp. red chilli powder

2 red chillies, dry

3 tbsp. oil

1 1/2 cups water

1 tbsp. milk

METHOD:

Boil the florettes for 3-4 minutes in plenty of water, to which a tbsp. of milk has been

added

43

Drain and pat dry on a clean cloth.

Make thin batter out of flour and 2 tbsp.cornflour, adding 1/4 tsp. each of ginger and

garlic

to taste.

Dip the florettes in the batter one by one and deep fry in hot oil. Keep aside.

In the remaining oil, add remaining ginger, garlic and crushed red chilli and fry for a

minute.

Add the salt and spring onions.

Stir fry for a minute. Add 1 1/2 cups water and bring to a boil.

Add 1 tbsp. cornflour to 1/4 cup water and dissolve well.

Gradually add to the gravy and stir continuously till it resumes boiling.

Boil till the gravy becomes transparent. Add florettes and soya sauce.

Boil for two more minutes and remove.

Serve hot with noodles or rice.

Variations:

Dry manchurian can be made by omitting the gravy.

Make florettes as above and instead of adding water as above, add fried florettes, spring

o

Sprinkle 1 tsp. cornflour on the florettes and stirfry for 2 minutes.

Serve piping hot with toothpicks or miniforks and chilligarlic sauce or tomato sauce.

Same procedure for veg. manchurian (with gravy or dry), but instead of using only

cauliflo

vegetables and

bind with some cornflour or bread crumbs and make small lumps the size of a pingpong

ball

Fry as above and proceed as above.

UPPUMA

This is a breakfast dish in the southern part of India.

Ingredients:

44

1 cup Cream of wheat

1 Onion cut lengthwise

1 tsp Salt

¼ tsp Mustard seeds

1/8 tsp Urad dal

1 Cashew-nut

¼ Lemon

½ cup Peas

1 clove Garlic

1/10” piece Ginger

1 Green chili cut into small pieces.

Method:

Fry cream of wheat on a dry pan for 5 minutes and set aside.

Put two tablespoons of oil in a pan and heat. Add mustard seeds, Urad dal, cashewnut,

and garlic clove. Wait till mustard seeds stop splitting. Add the onion, chili, and ginger

and fry till the onion turns brown. Add cream of wheat and fry for 3-5 minutes. Add

salt and peas. Add two cups of boiling water and stir for 2 minutes. (Switch off the

stove as soon as the water is poured.) Cover the vessel for 4 minutes. Add lime if

needed.

This recipe is certainly silly. It says to separate two eggs, but it doesnt say how far to

separate them.

--Gracie Allen

45

Brinjal Gotsu (Egg plant Gotsu)

Ingredients

1 large Brinjal or eggplant ½ chopped onion ½ spoon of Sambar powder ¼ spoon

Mustard ½ spoon Urid Dal ¼ spoon Toor Dal 4 Dry Chillies little bit of Hing Required

amout of salt ½ cup of Tamarind Extract 1 tbsp of oil 4-5 curry leaves

Method 1. Head 1 tbsp of oil in kadai and garnish mustard, urid dal, toor dal, dry

chllies and Hing. 2. Add Onion to this and fry well. 3. Pour tamarind extract in the

kadai and add to it curry leaves, salt, sambar powder and allow it to boil for some

time. 4. In the mean time, heat the brinjal or egg plant(can heat it in the cooker for ½

hour) and peel the outer skin and take the flesh inside and mash it well. 5. Add this

to the boiling tamarind and mix it well.Allow it to boil for five minutes and put off the

gas. 6. This can be mixed with rice and eaten. This can also be a side dish for tiffin

varieties like Pongal, Idli’s etc 7. Try it out and it will be very tasty. This quantity can

be eaten with rice by 3 adults.

::

Vegetable Stew

Ingredients

VEGETABLE STEW. - HOMEMADE RECIPE. Vegetables Required: Carrots, Beans, Cabbage,

Cauliflower, Peas, Potatoes - ¼ Kg each or as desired - the vegetables should be cleaned,

washed & cut into 1” (Carrots, Beans, Potatoes) pieces lengthwise, & boiled with ¼ tspn

Turmeric Powder, Salt to Taste, ½ tspn Pepper Corns, 4-6 Green Chillies slit in two or as

desired; 8-10 Mint Leaves, 11/2 - 2 Tbspn. Chopped Corriander leaves; Whole Spices

(Cloves 4, Cinnamon 1 big Pc. Cook till vegetables are boiled. Remove from Flame &

keep aside. Additional Ingredients Need’ed for the Gravy: 4-5 Tbspns Oil, Curry Leaves

few; 2 Big Onions Slice 1 Onion finely for frying (& slice the other Onion & keep

separately, fry this sliced Onion separately till nice & brown & add it to the Coconut

Scraping & grind), Ginger Paste ½ tbspn; Garlic Paste ¾ tabspn; Tomatoes 2 Big cut into

pieces. 1 tspn Vinegar; Coconut ¼ - ½ -Cup ground to a paste.

Method

In a Vessed add the Oil & fry the sliced Onion, Curry Leaves till Onions are brown, now

add the Ginger & Garlic Paste & continue to fry on low flame till a nice smell comes, add

46

the chopped tomatoes & fry for a few mins till tomatoes are soft, now add the ground

Coconut & Onion paste stir nicely, add the cooked vegetables mixture, stir well, check

for salt & let it bubble nicely, when required thickness is achieved remove from store &

add the Vinegar, mix well & serve with Rice or Chappatti’s or Puri’s. If you do not want

to use Vinegar you could use the Juice of a Lime instead. This Stew goes well with Sweet

Mint Chutney & Plain Rice.

::

Watermelon --its a good fruit. You eat, you drink, you wash your face.

--Enrico Caruso

VEGETABLE PUFF

(12 puffs)

This is a local Karnataka speciality.

Ingredients:

1 Ready to use pastry roll (Pepperidge farms)

Mixed Vegetables. ( potatoes, peas may be added)

to taste Masala

Green Chilies

to taste Salt

Method:

Cook a vegetable mix with potatoes, peas, green chilies and lots of Masala. Check for

salt, before you stuff it in the pastry roll; no way to rectify it later.

Thaw the roll for about 10 minutes before unfolding.

After the pastry roll has thawed, open it out on a flat sheet and roll it with a pin to make

it a little thinner. The pastry sheet would now be about 12” x 12”.

Cut the sheet into 6 pieces.

Place about 2-3 Tbsp of the cooked vegetable onto the sheet and fold it around it. Seal

all the corners, by pressing the sheets together and applying a little water.

Stick it into a pre-heated oven for about 20-30 minutes or until it browns. Make sure

that you flip it around every 5-10 minutes.

::

Samosas (1) (From: arielle@taronga.com ; Stephanie da Silva)

For the pastry:

2 cups flour

½ tsp salt

4 Tbsp oil

4 Tbsp water

For the stuffing:

4-5 medium potatoes, boiled in their jackets and allowed to cool

4 Tbsp oil

1 medium onion, peeled and finely

chopped

1 cup (175 g) shelled peas

1 Tbsp finely grated peeled fresh

ginger

1 fresh hot green chilli, finely

chopped

3 Tbsp very finely chopped fresh

green coriander (cilantro)

3 Tbsp water

1 ½ tsp salt

1 tsp ground coriander seeds

1 tsp garam masala

1 tsp ground roasted cumin seeds

¼ tsp cayenne pepper

2 Tbsp lemon juice

oil for deep frying

47

48

Sift the flour and salt into a bowl. Add the 4 tablespoons on oil and rub it in with your

fingers until the mixture resembles coarse breadcrumbs. Slowly add about 4

tablespoons water—or a tiny bit more—and gather the dough into a stiff ball. Empty the

ball out on to clean work surface. Knead the dough for about 10 minutes or until it is

smooth. Make a ball. Rub the ball with about ¼ teaspoon oil and slip it into a plastic

bag. Set aside for 30 minutes or longer.

Make the stuffing. Peel the potatoes and cut them into ¼ inch dice. Heat 4 tablespoons

oil in a large frying pan over a medium flame. When hot, put in the onion. Stir and fry

until brown at the edges. Add the peas, ginger, green chilli, fresh coriander (cilantro),

and 3 tablespoons water. Cover, lower heat and simmer until peas are cooked. Stir

every now and then and add a little more water if the frying pan seems to dry out.

Add the diced potatoes, salt, coriander seeds, garam masala, roasted cumin, cayenne,

and lemon juice. Stir to mix. Cook on low heat for 3-4 minutes, stirring gently as you

do so. Check balance of salt and lemon juice. You may want more of both. Turn off

the heat and allow the mixture to cool.

Knead the pastry dough again and divide it into eight balls. Keep 7 covered while you

work with the eight. Roll this ball out into a 7 inch (18 cm) round. Cut it into half with a

sharp, pointed knife. Pick up one half and form a cone, making a ¼ inch wide (5 mm),

overlapping seam. Glue this seam together with a little water. Fill the cone with about 2

½ tablespoons of the potato mixture. Close the top of the cone by sticking the open

edges together with a little water. Again, your seam should be about ¼ inch (5 mm)

wide. Press the top seam down with the prongs of a fork or flute it with your fingers.

Make 7 more samosas.

Heat about 1 ½ to 2 inches (4-5 cm) of oil for deep frying over a medium-low flame. You

may use a small, deep, frying pan for this or an Indian karhai. When the oil is medium

hot, put in as many samosas as the pan will hold in a single layer. Fry slowly, turning

the samosas frequently until they are golden brown and crisp. Drain on paper towel and

serve hot, warm, or at room temperature.

::

Samosas (2)

2+1/2 cups flour

½ tsp. salt

1 Cup buttermile or yogurt

49

extra flour, as needed

1) Place the flour in a medium-sized bowl. Mix in the salt.

2) Mix in the milk or yogurt to make a smooth dough.

3) Add extra flour, as needed, to keep the dough from being sticky.

The dough will be quite soft. Knead in bowl for about 5 minutes.

Cover tightly and refrigerate till you are ready to assemble the pastries.

2 large potatoes (the size of a large person’s fist)

1 Tbs. butter

1 Cup finely minced onion

2 medium cloves garlic, minced

1 Tbs. freshly grated ginger

1 tsp. mustard seeds

1 tsp. dried coriander (if available)

¾ tsp. salt

1+1/2 Cups uncooked green peas (froze+thawed=fine)

2 Tbs. lemon juice

Cayenne, to taste.

1) Mash the potatoes (i.e. peel, cut into 1-inch squares, boil, drain & mash.) Set aside. 2)

Melt the butter and saute onions, garlic, ginger, mustard seeds, coriander and salt over

medium heat for about 8 minutes, till onions are soft. Add this to the mashed potatoes.

Cool for at least 15 minutes before filling the pastries.

½ Cup cider vinegar

½ Cup water

3 Tbs. brown sugar

1 small clove garlic, minced

1 tsp. salt

50

1) Place all ingredients in a small saucepan. Stir till the sugar dissolves. 2) Heat to

boiling, then let simmer uncovered for about 10 minutes. It reduce slightly.

3) Serve warm or at room temp.

ASSEMBLY:

1) Preheat the oven to 425F. Generously oil a baking sheet. 2) Keep a small container of

flour, a fork, a small bowl of water, and a pastry brush close at hand. Flour a clean

surface, and, using a rolling pin, rook 1-inch balls of dough into 5-inch circles.

3) Place app. 1+1/2 Tbs. filling in the center and fold over, like a turnover. Brush the

inside edges of each circle with a little water, and fold the edges together to make a

small hem. Crimp the edges firmly with fork. 4) To bake: Place the samosas on the oiled

baking sheet. Brush the tops with oil. Bake 15 minutes at 425F, then reduce heat to

375F and bake 10 min. more. For maximum crispiness, turn the samosas over when you

turn the oven down.

5) Serve within 15 min. with dipping sauce.

::

One tequila, two tequila, three tequila, floor.

--an alcohophilic

Samosas (3)

Pastry:

1 ½ cups flour

¾ tsp salt

1 tbsp ghee (a vegetable shortening with a buttery taste)

½ cup warm water

Filling:

1 ¼ tbsp ghee

garlic, crushed (1 - 5 cloves, to taste)

2 tsp curry powder

½ tsp salt

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1 tbsp lemon juice OR vinegar

8 oz. ground lamb (or beef)

1 tsp mint leaves

1 tsp coriander (optional)

1 onion (finely chopped)

1 tbsp garam-masala

1 tbsp ginger, grated (fresh)

½ cup hot water

oil for cooking

PASTRY

Sift flour and salt into bowl, add ghee and water, mix thoroughly, knead for a couple

minutes. Cover with plastic, make filling.

FILLING

Heat ghee in pan, fry onions, ginger, add garlic. fry until onions are soft. Add curry, salt

and vinegar, mix well. Add meat and fry over high heat, stirring constantly, until meat

changes color. Turn down heat, add water and cover. Cook until liquid is absorbed (~ 10

- 15 min). Towards the end, stir meat to keep it from sticking. Add garam-masala, mint,

and coriander, mix, remove from heat, cool, and add the rest of the onion. Mix.

Take small pieces of dough, shape into balls, and on a lightly floured board, roll each

ball to a very thin circle, about the size of a saucer. Cut circle in half. Put ~ 1 tsp of

filling in the middle of each half circle, brush edges with water, fold dough over and

press edges together.

When they are all made, heat oil in a wok, deep fry a few at a time until golden brown on

both sides. Drain on paper towels. Eat until too full.

::

Avial

Ingredients

Vegetables Carrots, Potatoes, Beans, White Pumpkin, Peas, Eggplant .

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Coconut 1 cup, Green chillies 8, Red chillies 2, Cumin seeds 1 t.spoon, Tamarind paste

¼ t.spoon, Salt 1 t.spoon (or to taste), Coconut oil 2 t.spoon, Yogurt ½ cup, few curry

leaves a few

Method

Chop all the vegetables evenly, and cook it with little water.

Add turmeric and salt to this. Grind coconut, green chillies, red chillies, cumin seeds,

and tamarind paste finely in yogurt.

Add the ground masala to the cooked vegetables, and let it cook until the flavour comes

out. Garnish with curry leaves and coconut oil.

::

Shahi Paneer

Ingredients:

250 gms. paneer (cottge cheese)

3 tbsp. ghee or butter

1 onion chopped into strips

1/2" piece ginger chopped fine

2 green chillies chopped fine

4 tomatoes chopped fine

2 cardamoms crushed

1/4 cup beaten curd

1/2 tsp. red chilli powder

1/2 tsp. garam masala

salt to taste

53

1/2 cup milk

2 tbsp. tomato sauce

To garnish:

2 tbsp. grated paneer

1 tbsp. chopped coriander

Method:

Chop the paneer into 2" fingers.

Heat half the ghee. Add onion,ginger, green chilli and cardamom. Fry for 3-4 minutes.

Add tomatoes and cook for 7-8 minutes, covered.

Add curd and cook for 5 minutes.

Add 1/2 cup water and cool.

Blend in a mixie till smooth.

Heat remaining ghee, add gravy and other ingredients except milk and paneer.

Boil to get a very thick gravy.

Just before serving, heat gravy, add milk and paneer fingers and boil for 3-4 minutes.

Garnish with chopped coriander and grated paneer.

::

Potato in Curd Gravy

Ingredients:

3 medium. potatoes boiled and peeled

54

1 cup curd or yogurt beaten

1 tsp. red chilli powder

1 tsp. salt

1/2 tsp. dhania powder

1/4 tsp. turmeric powder

1/4 tsp. garam masala

2 pinches asafoetida

1 stalk curry leaves

1 tbsp. coriander leaves chopped

1 1/4 cup water

1/2 tsp. each ginger, garlic grated

2 green chillies slit

1 tsp. each cumin, mustard seeds

1/4 tsp. wheat flour

1 tbsp. oil

Method:

Cut potatoes into big pieces. Mash 3-4 pieces fine with hand. Keep both aside.

Mix all the dry masala in 1/4 cup water. Heat oil. Add the seeds (cumin and mustard).

When they splutter, add ginger-garlic, chilli and curry leaves.

Add the masala mixture and fry for 2 minutes. Add beaten curd and fry for 5 minutes or

till the curd loses its whiteness. Stir continuously after adding curd.

Add the remaining water and all the potato and flour. Stir well.

55

Boil and simmer for 10 minutes or till gravy thickens Garnish with chopped coriander.

Serve hot with thin wheat chappaties and rice.

::

Navratan Korma

Ingredients:

2 cups peas boiled

1 large carrot chopped and boiled

1/2 cup tomato sauce

1/4 cup curd

1/4 cup malai(cream)

3 tbsp. butter

1 small sweet lime

1 small apple

1 banana

2 slices pineapple

10-15 cashewnuts

20 raisins

2 glaced cherries for decoration

1 tbsp. coriander chopped

1 tbsp. ghee

salt to taste

56

::

Dry Masala

1 tsp. cuminseeds

2 tsp. khuskhus (poppyseeds)

1 tsp. cardamoms

Wet Masala:

1 large onion

1/4 cup coconut shredded

3 green chillies

Method:

Grind the dry and wet masalas separately.

Chop all the fruit fine. Heat ghee and fry cashews, drain and keep aside.

Add butter to ghee and heat, add the wet masala and fry for 2 minutes.

Add the dry masala and salt and fry 2 more minutes. Add the carrots and peas, mix

together curd and cream and add to gravy.

Allow to thicken a bit, add fruit, cashews and raisins and boil till the gravy is thick and

the fat separates.

Garnish with grated cheese ,coriander and chopped cherries.

Serve hot with naan, roti or paratha.

::

Hot Kachori#

57

Ingredients

For cover:

1 1/2 cup plain flour

3 tbsp. oil

salt to taste

cold water to knead dough

For filling:

1 cup yellow moong dal washed and soaked for 1/2 hour

1 tsp. garam masala

1 tsp. red chilli powder

1/2 tsp. dhania (coriander) powder

1/2 tsp. coriander seeds crushed coarsely

1/2 tsp. fennel (saunf) seeds crushed coarsely

1/2 tsp. cumin seeds

1/2 tsp. mustard seeds

1 tbsp. coriander leaves finely chopped

salt to taste

2-3 pinches asafoetida

1 tbsp. oil

oil to deep fry

1 tbsp. plain flour for patching

58

Method

For cover:

Mix flour, salt and oil, knead into soft pliable dough.

Keep aside for 30 minutes.

For filling:

Put plenty of water to boil. Add dal.

Boil dal for 5 minutes, drain.

Cool a little. Heat oil in a heavy pan.

Add all seeds whole and crushed allow to splutter.

Add asafoetida, mix. Add all other ingredients. Mix well. Do not smash the dal fully.

But enough to make the mixture hold well. Remove from fire, cool.

Divide into 15 portions. Shape into balls with greased palms.

Keep aside.

To proceed:

Make a paste with water, of flour for patching. Keep aside.

Take a pingpong ball sized portion of dough. Knead into round. Roll into 4" diam.

round. Place one ball of filling at centre. Pick up round and wrap ball into it like a

pouch. Break off excess dough carefully. Do not allow cover to tear.

Press the ball with palm, making it flattish and round. Repeat for 4-5 kachories.

Deep fry in hot oil, on low flame only. If the kachori get a hole anywhere, apply some

paste. Return to oil and finish frying.

Turn and repeat for other side. Fry till golden and crisp. Small bubbles must appear

over kachori. Drain and serve hot with green and tamarind chutneys.

59

Making time: 1 hour (excluding soaking and cooling times) Makes: 10-12 pieces

Note: Take care to fry on low. Hurried frying will result in soggy and oily kachories.

::

Spicy Sev

Ingredients

2 cups gram flour (besan)

1/2 tsp. ajwain (omam) seeds

1 1/2 tsp. red chilli powder

1 tbsp. oil

salt to taste

2-3 pinches asafoetida

water to make dough

oil to deep fry

Method

1.Mix the chilli, oil, salt and seeds into the flour.

2.Add enough water to make a dough which is quite gooey.

3.It should not be pliable but sticky.

4.Grease the inside of a Sev-press, fill with the dough.

5.Press into hot oil, and fry lightly on both sides.

6.Drain well and cool before storing.

Variation:

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You may adjust the chillies as per taste.

You may omit chillies to make bland sev.

You may add finely crushed dried herbs (eg. mint) for add flavour.

Note: A sevpress is similar to a vermicelli press, but it should be small enough to

handle over hot oil.

Making time: 15-20 minutes

Makes: 250 grams approx.

::

Green All-Purpose Chutney

Ingredients:

15 green chillies

1/2 cup coriander

1/2 lemon

1 tbsp. sev or potato wafers crushed

1/2 tsp. jaggery

salt to taste

1 tsp. oil

1 clovette garlic

Method:

Put all the ingredients , except oil and asafoetida , in a small mixie.

Heat the oil and add the asafoetida and put in the mixie.

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Run the mixie till a smooth chutney is obtained.

Try using no water or as little as possible to make the chutney keep longer.

Add water as and when required.

Store in a clean glass bottle.

Note: Sev is a fried Indian snack made of gramflour.

Makes 1/2 cup chutney

Making time: 5 minutes

Shelf life: 1 week (refrigerated)

::

Puranpoli

Ingredients

300gms. channa (yellowgram) dal

300 gms. jaggery (molasses)

1 tsp. cardamom powder

150 gms. plain flour

1 tbsp. ghee

warm water to knead dough

ghee to serve

Method

Boil dal in plenty of water till soft but not broken.

Drain in a colander for 10-15 minutes.

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Pass through an almond grater little by little till all dal is grated.

Mash jaggery till lumps break. Mix well into dal.

Put mixture in a heavy saucepan and cook till a soft lump is formed

Take care to stir continuously, so as not to charr. Keep aside.

Mix ghee, flour, add enough water to make a soft pliable dough.

Take a morsel sized ball of dough, roll into a 4" round.

Place same sized ball of filling in centre, life all round and seal.

Reroll carefully to a 6" diameter round.

Roast on warm griddle till golden brown.

Repeat other side.

Take on serving plate. Apply a tsp. of ghee all over top.

OR

Shallow fry on griddle like a paratha for a better flavour.

But this method will consume more ghee and therefore calories.

Serve hot with dal or amti.

Note: The water drained from boiling dal is used to make the amti. ( a thin curry made

using black masala, garam masala

and some mashed

dal.)

Making time: 45 minutes

Makes: 7-8 puranpolis

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Shelflife: Best fresh (puran {filling} may be stored in the refrigerator for a week.

::

Bonda with mashed potato

91. Ingredients:

1 medium Onion

2 cups Potato buds

1 1/2 cup Peas and carrots

2 big ones Green chilies

1 teaspoon Lemon juice

1 cup Gram flour

1/2 tsp Mustard seed

pinch Turmeric

1/2 tsp Baking powder

1/4" piece Ginger

1 small bunch Coriander leaves

2 tsp Salt

Oil

Method:

The filling is prepared as follows:

Mix potato buds and 1/2 teaspoon of salt with 1 cup of hot water. Finely chop ginger,

chilies, coriander leaves, and onion. Heat oil (about 5 Tbsp) and add mustard seeds. Add

chopped ingredients and fry until onions are brown. Add carrots, peas, turmeric and 1

64

tsp of salt and cook on low heat for about 10 minutes. Add potato (now mashed) and fry

for 5 minutes. Remove from heat, add lemon juice and let cool.

The batter is prepared as follows:

Combine gram flour, 3 Tbsp of oil, 3/4 cup water, 1/2 tsp salt, the

baking powder and mix thoroughly After the batter is prepared, make small balls out of

the filling and roll them in the batter. Next fry it in hot oil. You will get about 20-30

small bondas.

::

Paruppu podi

gram dal - 1

toor dal or Pottu kadalai - 1

whole red peppers - 5

Roast the above without oil, add salt and asafoetida and grind into a very fine

powder.

::

Curd Vadai

Grind some grated coconut and green chillies into a thick paste.Add thnis to thick

curd and keep it aside.

Rinse the required amount of urud dal(black gram) for about 1 1/2 hours.Grind into

a thick paste. Add salt, coconut pieces, black whole peppers, and asafoetida.Take

a small piece of plantain leaf or plastic sheet of paper and tap the flour on the

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sheet into a round flat shape Make a small hole in the middle so that it gets fried

uniformly.Drop this carefuly into boiling oil and fry till it turns golden brown.

Put the vadai immediately in a vessel of water and after about 2 minutes add it to

the curd mixtue.Add fresh coriander leaves, boondi.Splatter with mustard and

asafoetida.

::

Vegetable Cutlet

Vegetables-Potato,Beans, Carrots,green peas,Beet Root(if preferred)

Steam the vegetables in a pressure cooker or a food steamer and mash them into

a tight paste. Add grated onions, salt, red chilli powder, garam masala powder and

ground cinnamon(a pinch).Knead the mixture tightly. Take some rice flour and add

water to make it into a slightly watery juice.Make the vegetable mixture into evenly

sized balls and roll over the rice flour and then cover it with rawa.Deep fry the balls until

they turn golden brown.

Side dish : Tomato ketchup

::

Rasam Powder

Whole black peppers - 1

Toor Dal - 1/2

Cumin seeds - 1/2

coriander seeds - 1/2

Slightly heat without adding oil in a fry pan and grind the above ingredients into a

nice powder.

::

Kootu

Ingredients

Corriander seeds (dhania) 3 t.spoon

Red chillies 3

Methi ¼ t.spoon

Channa dhall ¼ t.spoon

Urad dhall ¼ t.spoon

Coconut ¼ cup

Thuvar dhall cooked 1 cups

Channa dhall ½ cup

Tamrind Paste/Tamarind water

Hing a small pinch

Turmeric ¼ t.spoon

Salt 1 t.spoon (or to taste)

Vegetable - White Pumpkin chopped 1-2 inches length wise, or

Egg plant

Method

Cook Thuvar dhall,

channa dhall, turmeric

with extra water and

separate the two, and

keep them aside.

66

67

Fry corriander seeds, red chillies, methi, channa dhall, urad dhall, and hing in little oil.

Add the coconut and wet grind this mixture.

Cook the vegetable in thuvar dhall water. Add some tamarind paste or tamarind water,

turmeric and salt to this. After this is cooked add the ground paste and boil until the

flavour comes out.

::

Pitla

Ingredients

Thuar dhall 1 cup

Urad dhall 2 t.spoon

Corriander seeds (dhania) 2 t.spoons

Pepper ¼ t.spoon

Coconut ¼ cut

Mustard ¼ t.spoon

Turmeric ¼ t.spoon

Jaggery 1. t.spoon

Tamarind paste 2 t.spoon

Hing a small pinch

Salt 1 t.spoon (or to taste)

Vegetable - Bittergourd 4 chopped

Garbanzo beans (channa) ½ cup

Curry leaves a few

Method

Soak garbanzo beans over night and keep them aside. Cook Thuvar dhall and turmeric

with extra water and separate the two, and keep them aside.

Fry urad dhall, corriander seeds, red chilles, and pepper. Wet grind this mixture with

coconut. Fry bittergourd, green chilles, curry leaves, turmeric, and salt in little oil. Add

68

garbanzo beans, jaggery, tamarind paste, and thuvar dhall water to this and let it cook.

Now add the ground mixture, thuvar dhall and cook until the flavour comes out.

::

Spinach Kootu

Ingredients

Spinach 1 bunch washed and finely chopped

Thuvar dhall 1 t.spoon

Cumin seeds ½ t.spoon

Red Chilles 3

Coconut 3 t.spoons

Curry leaves a few

Mustard seeds ½ t.spoon

Urad dhall 1 t.spoon

Hing a small pinch

Salt 1 t.spoon (or to taste)

Method

Boil spinach and salt in 1 cup water. Soak thuvar dhall, cumin seeds, and, 2 red chilles

for 30 minutes. Grind this with coconut. Add this paste to spinach and cook until the

flavour comes out. Heat some coconut oil in a pan, splutter mustard, then add urad

dhall, 1 red chille, curry leaves, little hing, and add this to the kootu.

::

Eriseri

Ingredients

Pepper 1 t.spoon

Red chillies 4

Coconut grated 2 t.spoon

Mustard ¼ t.spoon

Curry leaves

Urad dhall 1 t.spoon

Hing a small pinch

Salt 1 t.spoon (or to taste)

Coconut oil 1 t.spoon

Vegetables - Plantain, Chenai Kazanku washed, peeled and diced

Method

Boil the vegetables, add a little salt to this. Fry red chilles and pepper and wet grind this

mixture with coconut and a few curry leaves., Mix the masala with the boiling

vegetables and Cook until the flavour comes out. Heat some coconut oil in a pan,

splutter mustard, then add urad dhall, 1 red chille, curry leaves, little hing, and add

this to the above.

::

Beans and Potato Kootu

Ingredients

Thuvar dhall 1 cup

Poppy seeds ½ t.spoon

Mustard 1 t.spoon

Coconut grated 2 t.spoons

Red chilles 4

Curry leaves a few

Turmeric ½ .spoon

Salt 1 t.spoon (or to taste)

Vegetables: Beans, and Potaoes washed and chopped evenly

Method

69

70

Cook thuvar dhall and keep it aside. Boil beans and potatoes, add a little salt and

turmeric to this. Wet grind coconut, poppy seeds, mustard, and red chilles. Add this

masala to the boiling vegetables, and cook until the flavour comes out. Add the

cooked thuvar dhall and let it boil for a few minutes. Heat some oil in a pan, splutter

little mustard, then add curry leaves, little hing, and add this to the above.

::

I eat merely to put food out of my mind. ~N.F. Simpson

Vegetable Kootu

Ingredients

Coconut 2-3 t.spoons

Cumin seeds 1 t.spoon

Red chilles 5

Turmeric ½ t.spoon

Urad dhall 1 t.spoon

Coconut oil 1 t.spoon

Salt 1 t.spoon (or to taste)

Curry leaves a few

Mixed Vegetables: carrot, cabbage, peas, potatoes, etc., washed

and diced

Method

Chop the vegetables evenly and cook them with a little salt and turmeric.

Wet grind coconut, cumin seeds, and red chillies and add this masala to the boiling

vegetables. Cook until the flavour comes out.

Heat some coconut oil in a pan, splutter mustard, then add urad dhall, 1 red chille, and,

curry leaves, and add this to the above.

::

71

Podalangai (Snakegaurd) Paal Kootu

Ingredients

Podalangai washed and chopped

Thuval dhall ½ cup

Turmeric powder a small pinch

Cumin seeds 1 t.spoon

Red chillies 2

Green chillies 2

Milk ½ cup

Grated Coconut ¼ cup

Mustard ¼ t.spoon

Urad dhall ¼ t.spoon

Salt 1 t.spoon

Ghee 1 t.spoons

Method

Cook thuval dhall with 2 cups of water and keep it aside. Cook vegetable and add the

cooked dhall, turmeric powder, and salt and let it boil for a few minutes. Wet grind

coconut, red chillies, green chiliies and cumin seeds with milk. Add this to the boiling

vegetable and let it cook for 10 more minutes.

Heat some ghee in a pan, splutter mustard, then add urad dhall, and hing, and add it to

the above.

::

Eggplant Gotsu

Ingredients

72

Eggplant 1 large, Tamarind ½ t.spoon

Red chillies 3, Green chillies 2

Hing a small pinch, Mustard ½ t.spoon

Urad dhall 1 t.spoon, Curry leaves a few, Cilantro a small bunch washed and finely

chopped, Cooking Oil 2 t.spoon, Salt

Method

Coat eggplant with little oil, and either bake it in an oven, or grill it on the stove. Peel

the skin, mash the eggplant and keep it aside.

Heat some oil in a pan, splutter mustard, then add hing, urad dhall, red chillies, green

chillies, and curry leaves and keep it aside. Bring 1 cup of water to a boil, and add

tamarind paste and salt to this. Mix mashed eggplant, fried ingredients to the tamarind

water. Garnish with finely chopped cilantro.

A gourmet who thinks of calories is like a tart who looks at her watch. ~James Beard

Eggplant Podi Curry

Ingredients

Eggplant 250 grams, washed & cut 1” lenght wise

Urad dhall 1 t.spoon

Channa dhall 1 t.spoon

Corriander seeds 1.5 t.spoon

Red chilli 4-5

Mustard ¼ t.spoon

Cooking oil 4 t.spoons

Hing a small pinch

Turmeric ¼ t.spoon

Tamarind paste ¼ t.spoon

Salt ¾ t.spoon

Method

73

Dry roast urad dhall, channa dhall, corriander seeds, red chillies and hing. Dry grind the

above with ¼ t.spoon salt. Heat some oil in a pan, splutter mustard, then add turmeric,

hing and the chopped eggplant to this. Sprinkle little water, and cover it slightly until

the eggplant gets cooked. Now add the remaining salt, tamamrind paste, and the

ground masala powder. Mix it well and add a few t.spoons of cooking oil.

::

Plantain Puli Curry

Ingredients

Plantain 2-3 washed, peeled, and diced

Urad dhall ½ t.spoon

Mustard ¼ t.spoon

Hing a small pinch

Turmeric ¼ t.spoon

Tamarind paste/extract ¼ t.spoon

Red chilli 2

Curry powder 1 t.spoon

Curry leaves a few

Oil 3-4 t.spoons

salt 1 t.spoon

Method

Heat 1 t.spoon of oil in a pan/wok, splutter mustard, then add hing, urad dhall, curry

leaves, turmeric, red chilli and diced plantain. Sprinkle water and let it cook for 10

minutes. Now add salt, curry powder and mix it well. Add little water to tamarind paste,

and sprinkle this on the plantain curry, and let it cook for a few more minutes.

::

74

In all the controversies over what the causes of diversities might be, no one seem to have paid

much attention to the factor in the environment that has the most obvious effect on any

organism: food.

Michael Crawford & David Marsh

Plantain Podimas

Ingredients

Plantain 2-3 , Turmeric ¼ t.spoon

Hing a small pinch, Green Chillies 6

Ginger a small piece minced/gratted, Urad dhall ½ t.spoon

Channa dhall 1 t.spoon, Mustard ¼ t.spoon

Curry leaves, Cilantro a small bunch washed and finely chopped

Lemon 1, Cooking Oil 2 t.spoon, Salt 1 t.spoon (or to taste)

Method

Boil plantains with turmeric and salt.

Peel skin and grate them and keep it aside.

Heat 2 t.spoons oil in a pan/wok, splutter mustard, then add urad dhall, channa dhall,

hing, turmeric, curry leaves, red chillies, finely chopped ginger, lemon juice and salt and

then add the grated plantains. Let this cook for a few minutes and then garnish with

cilantro.

::

Plantain Curry

Ingredients

Plantain 2-3 washed, peeled and diced

Cumin seeds ½ t.spoon

Grated Coconut ¼ cup

75

Red chillies 2-3

Urad dhall ½ t.spoon

Mustard ¼ t.spoon

Hing a small pinch

Turmeric ¼ t.spoon

Curry leaves a few

Cooking oil 3 t.spoon

Salt ½ t.spoon

Method

Boil plantains with turmeric and salt.

Wet grind cumin seeds, coconut and red chilles and keep it aside. Heat 3 t.spoons of oil

in a pan/wok, splutter mustard, then add hing, urad dhall, curry leaves, turmeric, and

the diced plantain. Sprinkle water and let it cook for 5 minutes, and now add the ground

masala, and let it cook for another 5-10 minutes.

::

Aloo Dum

Ingredients

10 small potatoes

3 medium sized onions

2-3 tbsp shredded coconut

A small piece of ginger

4-5 green chilles

2-3 cardammom pods

1/2 cup yoghurt

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1 tsp garam masala powder

1 tbsp poppy seeds

2 1/2 tsp dhania(coriander) powder

1/2 tsp cumin powder

1 tsp red chilli powder

1 tablespoon chopped coriander leaves

Salt to taste

Oil for deep frying the potatoes

2 tbsp cooking oil/ghee(clarified butter)

Method

Boil the potatoes. Peel them and prick the potatoes with a fork.

Fry the potatoes in hot oil till they turn slightly brown.

Drain and set aside.

Heat oil in a shallow pan and fry the onions to light brown.

Grind the coconut, poppy seeds, cardamon, ginger and green chillies to a paste.

Add the paste to the onions. Fry till the oil seperates.

Add chilli powder,cumin powder and dhania powder and

stir for 5 mins.

Add the yoghurt , salt and the fried potatoes.

Add enough water to cover the potatoes and simmer till

the gravy is thick for about 10 minutes.

Now add the garam masala powder and mix well.

Garnish with the chopped coriander leaves.

Eat with chapathi/nan.

::

sPL. Avial

Ingredients

77

2 cups of cubed and boiled vegetables like:

beans

carrots

potatoes

drumsticks

raw bananas

cauliflower

Roast in a little oil one by one and blend to

a smooth paste:

2 tsp cumin seeds

2 tablespoons of coconut, shredded

4-5 green chillies

3/4 packet buttermilk

A pinch of turmeric

Salt to taste

3 tsp cooking oil for seasoning

1 tablespoon fresh coriander leaves, chopped finely

Method

Add the salt, turmeric and the coconut paste to the buttermilk.Add the boiled

vegetables. Heat on a low flame till the buttermilk mixture reaches a thick texture.Keep

stirring continously. Now add the chopped coriander leaves. Season with mustard, curry

leaves, hing , cumin and red chillies in hot oil. Heat hot with plain rice.

::

Vazai Thandu Curry

Ingredients

Vazai Thndu Washed and finely chopped

Moong dhall 2 t.spoon

78

Urad dhall ¼ t.spoon

Red chilli 2

Mustard ¼ t.spoon

Hing a small pinch

Ginger a small pinch

Green chilli 1

Grated coconut 2 t.spoons

Butter milk ¼ cup

Cooking oil 2 t.spoon

Salt ½ t.spoon

Method

Soak vazai thandu, moong dhall, butter milk and salt together for 15 minutes.

Heat some oil in a pan/wok, splutter mustard, then add urad dhall, red chilli, hing,

green chilli, and ginger.Squeeze the butter milk out the soaked vazai thandu, and add

the vazai thundu to the above pan. Let it cook for 10 minutes, and then add the grated

coconut to the above.

::

Okra (Vendakai) Curry

Ingredients

Okra (Vendakai) 250 grams, washed, diced and dried

Urad dhall ½ t.spoon

Mustard ¼ t.spoon

Hing a small pinch

Turmeric a small pinch

Chill powder ½ t.spoon

Yogurt 1 t.spoon

Cooking oil 3 t.spoon

Salt ½ t.spoon

79

Method

Heat some oil, splutter mustard, then add urad dhall, hing, turmeric, and add the diced

okra. Add salt and mix it well, and let it cook for 10-15 minutes. Now add chilli

powder, and 1 t.spoon yogurt and keep frying for 5-10 minutes.

::

Eat what you like and let the food fight it out inside.

Mark Twain

Potato Roast

Ingredients

Potatoes 1 pound

Turmeric ¼ t.spoon

Hing a small pinch

Chilli powder 1 t.spoon

Urad dhall ½ t.spoon

Mustard ¼ t.spoon

Curry leaves a few

Cooking Oil 5 t.spoon

Salt 1 t.spoon (or to taste)

Method

Boil potatoes with turmeric and salt.

Peel skin and dice them and keep it aside.

Heat 5 t.spoons of oil in a pan/wok, splutter mustard, then add urad dhall, hing, chilli

powder, turmeric, salt and the diced potatoes. Simmer the stove and let it cook until the

potatoes turn light brown.

::

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There is no sight on earth more appealing than the sight of a woman making dinner for

someone she loves. ~Thomas Wolfe

Potato Podimas

Ingredients

Potatoes 1 pound

Turmeric ¼ t.spoon

Hing a small pinch

Green Chillies 6

Ginger a small piece minced/gratted

Urad dhall ½ t.spoon

Channa dhall 1 t.spoon

Mustard ¼ t.spoon

Curry leaves

Cilantro a small bunch washed and finely chopped

Lemon 1

Cooking Oil 2 t.spoon

Salt 1 t.spoon (or to taste)

Method

Boil potatoes with turmeric and salt.

Peel skin and mash them and keep it aside.

Heat some oil in a pan/wok, splutter mustard, then add urad dhall, channa dhall, hing,

turmeric, curry leaves, red chillies, finely chopped ginger, lemon juice, salt and the

mashed potatoes. Let this cook for a few minutes and then garnish with cilantro.

::

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Potato Curry

Ingredients

Potatoes 1 pound

Turmeric ¼ t.spoon

Hing a small pinch

Chilli powder 1 t.spoon

Urad dhall ½ t.spoon, Mustard ¼ t.spoon, Cooking Oil 3 t.spoon, Salt 1 t.spoon (or to

taste)

Method

Dice potatoes with skin. Heat 5 t.spoons of oil in a pan/wok, splutter mustard, then add

urad dhall, hing, turmeric and the diced potatoes. Simmer the stove and add salt, let

it cook until the potatoes turn light brown.

::

Cabbage Curry

Ingredients

Cabbage finely chopped

Green chillies 4 cut length wise

Urad dhall ½ t.spoon

Channa dhall 1 t.spoon

Mustard ¼ t.spoon

Hing a small pinch

Curry leaves a few

Cooking Oil 2 t.spoons

Salt 1 t.spoon (or to taste)

Method

Heat some oil in a pan/wok, splutter mustard, channa dhall, urad dhall, hing, and curry

leaves. Add chopped cabbage and green chilles, sprinkle some water and let it cook

until the cabbage becomes soft.

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::

Bittergourd Curry

Ingredients

Bittergourd washed and chopped in cubes/lenthwise

Red chillies 2

Hing a small pinch

Turmeric powder a small pinch

Mustard ¼ t.spoon

Urad dhall ½ t.spoon

Curry leaves a few

Tamarind powder ¼ t.spoon or Tamarind paste less than ¼ t.spoon

Cooking oil 2-3 t.spoons

Salt 1.tspoon

Method

Heat oil in a pan, splutter mustard, then add red chillies, urad dhall, hing, turmeric,

curry leaves, and the chopped bittergourd. Sprinkle some water, and let it cook for 15-

20 minutes. Now sprinkle taramrind powder or tamarind water, and salt. Simmer the

stove and let it fry for a few more minutes until the oil seperates.

::

Parupu Usili

Ingredients

Thuvar dhall ¼ cup

Channa dhall ¼ cup

Red chillies 4

Hing a small pinch

Urad dhall 1 t.spoon

Mustard ¼ t.spoon

Curry leaves a few

Salt 1 t.spoon (or to taste)

Cooking Oil 5 t.spoons

Vegetables - Beans, cabbage, etc., washed and chopped

Method

Dry grind thuvar dhall, channa dhall, and red chillies , coarsley.

Chop vegetable finely and boil this with little salt., Bring ½ cup of water to a boil, add

salt, and mix the dhall mixture with this water. Cook this either in a pressure cooker or

a microwave oven. Heat some oil in a pan/wok, splutter mustard, then add urad dhall,

hing, and curry leaves in oil, and add the dhall mixture to this. Keep stiring until the

dhall becomes slightly dry. Now add the cooked vegetable, and keep stiring until

everything mixes well.

::

rawplantain- channa usili

Ingredients

raw plantain 1 onion 1

scrapped coconut - 3

tsp channa dhal (kabuli

channa) - ½ cup, curry

leaves - few mustard

seeds - ½ tsp urad dhal

- ½ tsp chilli powder - ½

tsp, turmeric - ½ tsp salt

- 1 tsp oil - 4 tsp

Method

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84

soak channa dhal overnight and pressure cook it. Drain and allow it to cool

completely.cut onion into small pieces finely. cut raw plantain in small round slices and

again cut it into four pieces each round slices. Heat a pan, pour oil and season it with

mustard and urad dhal. Put the onion and fry it till transparent. Put red chilli powder,

turmeric and salt. Then add the raw plantain and fry it till tender. Grind the cooled

channa in a chopper . It will be a dry crumbled powder. Add it to the curry. Mix it well to

blend.

Now put the scrapped coconut and and curry leaves. Continue to fry for 2 more min.

Mix well and serve hot with rice and sambar. It is healthy and simple.

::

read Uppuma

Ingredients

Bread slices-8 or 9, Onion- 1, 2 or 3 red chillies, 1 tsp mustard seeds, 1 tsp urad dhal, 1

tsp bengal gram dhal, 1 tsp chilli powder, 1 tsp garam masala powder, 1 tsp turmeric

powder, salt to taste, 1 tbs oil, Cut onion into small pieces. Make bread into small

pieces. Take oil in kadai, heat, put mustard, wait till it cracks, then add bengal gram

dhal, urad dhal, red chillies and fry.

Then add onion pieces and fry till light brown. Add bread pieces, salt, chilli

powder,turmeric powder, garam masala powder, mix well. Sprinkle little water and cook

for few minutes. Garnish with coriander leaves. Serve Hot.

::

dli uppuma (from Idlis)

Break idlis into small pieces (somewhat powdery nature). Heat a little oil and add

mustard seeds, when it pops, add 1 tsp urud dal, ½ tsp gram dal and ½ cup chopped

onions, 3 green chillies(chopped), 2-3 pieces of chopped ginger, few curry leaves. When

the onions turn colourless, add the powdered idlis. If required add salt.Cook for 5 min

until they mix up well.

::

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Aval uppuma

Soak 200 g of aval in water for ½ hour.Heat 4 tsp of oil in a pan, add ½ tsp mustard

seeds. When it pops, add 1 tsp urud dal, ½ tsp whole black peppers, ½ tsp cumin seeds

and ¼ tsp salt. Drain the water from the aval and add it to the pan and fry. You can mix

curd with soaked aval if you like.

::

Potato upma

potato- ½ kg, red chillies - 1, green chillies- 4, ginger - small piece, Mustard seeds-1Tsp.,

Cumin seeds- 1 Tsp. Boil potatoes with some salt added to it. Then peel them off and

mash the potatoes to a paste. Heat the oil in a pan and add mustard seeds,cumin

seeds,red chillies and when they start to pop up,add green chillies and finely chopped

ginger pieces. Then add the mashed potatoes to it and cook until it gets brown. When it

cools a bit, add 2 tsp. of lemon juice to it. Note: Add saffron to the oil first, so that the

potatoes dont stick to the pan.

::

Rawa Kichadi

Vegetables - 6 Beans, 1 small carrot, 1 onion (optional), shelled green peas - ¼ cup

green chillies – 1 Cut the vegetables into fine pieces. Take 1 cup of rawa and lightly

roast without oil to make it crisp. Pour 3 teaspoons of oil in a fry pan and add ½ tsp

mustard seeds.When it splatters, add 1 tsp urud dal, 1 teaspoon gram dal, 2 sprigs

curry leaves and chopped green chilli and roast lightly. If onions are not used you may

add a pinch of asafoetida. Add the onions and fry until they turn colorless. Now add the

vegetables, salt and fry them until they turn soft Add the red chillie powder. Now add 3

cups of water and when it begins to boil add rawa and keep stirring till all the water is

absorbed and it becomes thick (fully cooked).

I told my doctor I get very tired when I go on a diet, so he gave me pep pills. Know what

happened? I ate faster.

--Joe E. Lewis

::

Tomato Omlet

Tomatoes- 6, onions- 2, green chillies- 4, rice flour- 1 kg, cumin seeds - 1 spoon, salt to

taste Rinse the Rice flour in water for about 2-3 hours.Cut Tomatoes, greenchillies into

very fine pieces. Mix Riceflour,cumun seeds,finely cut pieces of tomatoes&chillies,salt

with some water in a bowl until they get finely mixed up and appear like a dosa flour.

Heat the pan and spread a drop of oil on it.When the pan is fully heated, take some flour

and spread it on the pan into a round shape.Turn it over so that both sides are cooked

well and move it to a plate. Note: You can add vegetable slices to the tomato slices and

make any vegetable omlet.

::

Vermicelli upma

vermicelli - 1 cup, mustard seeds - ½ tsp, urud dal - ½ tsp, gram dal - ½ tsp, asafoetida -

a pinch, red chillies - 2, oil - 5 tsp, curry leaves - a bunch, onion - 1 (optional) Roast

vermicelli in ghee/oil for 2 min until it becomes slightly white in color. Heat oil, add

mustard seeds. When it pops, add red chilies, urud dal, gram dal and asafoetida.Add

curry leaves and finely chopped onions.Add the roasted vermicelli .Now add 2 cups

water and leave it covered in low heat. Stir occasionally and cook until it becomes soft.

Roast cashews in little ghee and add it to the upma. Serve hot If onions are not added

you may have to add 2 ¼ cups of water instead of 2 cups.

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::

Tamarind Aval Upma

Ingredients: Aval(Rice Flake)- 1 cup,

Tamarind (lemon size), Redchillies- 6,

Mustard Seeds- 1/2tsp, Urad dal- 1/2tsp,

turmeric powder- 1/4tsp

Method: Add two cups of water to

tamarind and take extract.Add salt to it

and keep aside.In a frying pan heat 5 tsp

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of oil and add red chillies,musturd seeds,urad dal,a pinch of asafoetida and when it

pops add the tamarind extract,turmeric powder and heat it. When it comes to boil add

aval, stir it and cook for 3 mins:

::

Pori uppuma

Puffed rice - 1 cup, onions chopped- ¼ cup, mustard seeds - 1 tsp, urud dal - 1 tsp,

gram dal -1 tsp, grated cocfonut - 1 tsp, oil - 2 tsp Heat oil in a frying pan and add

mustard seeds.when it pops, add the urud dal, gram dal,red cfhillies, curry leaves. and

coconut.wait until they get roasted. Now, put thev puffed rice in a bowl of water and

take out immediately.Add it to the pan and heat cfor 2 minutes

::

Rice Uppuma

Rice rawa - 1 cup, water - 3 cups ,

In a pan, heat 6 tsp of oil and add ½ tsp mustard seeds, 1 tsp urud dal, 1 tsp gram dal,

3 red chillies, a pich of asafoetida. Then add 6 tsp grated coconut and fry lightly.Now

add 3 cups water and when it comes to boil, add 1 cup of rice rawa and stir well until it

becomes somewhat powdery and soft. Add a bunch of curry leaves. Add 2 tsp of ghee

while serving.

::

Instant Sevai

par boiled rice - ½ kg, salt - , water- 2 litres.

Soak par boiled rice for 3 hours. Add salt and grind into a very very nice flour.Heat 1 tsp

of oil in a fry pan and add the ground flour.Stir slowly in low heat for 10 minutes or until

it becomes thick.Make this flour into large balls. Heat 2 litres of water in a large surface

vessel. Add the large balls and allow to boil. It will then float on top.Place these balls in

a omappodi achu(very small holes) and squeeze out on a large plate or large sheet of

plastic paper. Leave it in hot sun to dary and become crisp.

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When sevai is required, Boil water and add this prepared dry sevai to it. Then remove

and drain the water. Now instant sevai is ready.

::

banana bonda

Ingredients

Banana-2, Egg-1, Sugar-2 tblspoon, Ghee-for frying bread-6 pcs.

Method

It is very easy way to prepare banana bonda. 1. Make 1 banana in to 4 pieces. 2. Remove

4 sides of wall from the bread pieces and make it powder and add sugar into it. 3. put

egg into a bowl. 4. Now take banana pcs, wipe it of in egg and then in bread powder. 5.

take a pan, after getting ghee heating fry the pieces both the sides till they get brown

colour. 6. Now its ready to serve.

::

Brocolli Manchurain

Ingredients

Brocolli - 2 small Corn flour - 3 tablespoon Bread Crumbs - 4 tablespoon salt to taste oil

for frying soy sauce - 3 tsp tomato sauce - 3tsp

Method

1)Make the Brocolli into small florets 2)Boil the Brcolli florets with enough water and salt

3)Add enough water to teh corn flour and make it a watery paste 4)Dip the florets in the

corn flour 5)Roll them in the breadcrumbs 6)Fry until golden brown 7)Add the soy sauce

and tomato sauce 8)Serve Hot

::

MASALEDAR SEM (SPICY GREEN BEANS)

(Serves 6)

This recipe is mostly Madhur Jaffrey’s, although I don’t follow it to the letter when I cook

anymore. I like to serve the beans a little crunchier than you would find in an indian

home, so I don’t cook it as much in the end. It definitely warrants experimentation.

This recipe is guaranteed to spice up an ordinary meal. It also goes well with plain rice

and meat or chicken that has been prepared simply.

Ingredients:

1 ½ lb. Green beans (Trim the ends and then cut the beans in half crosswise.) 1

½” long and Fresh ginger (Peel and chop coarsely.) 1” thick piece 10 cloves

Garlic peeled, 1 cup Water, 4 tblsp Vegetable oil, 3 tsp Whole cumin

seeds, 2 tsp Ground coriander seeds, medium Tomatoes, peeled (put

tomatoes in very hot water for a few seconds, peel off the skin and finely chop.)

to taste Salt, Freshly ground pepper, 3 tblsp Lemon juice (or to taste)

Method:

Put ginger and garlic into a food processor and add ½ cup water. Blend until fairly

smooth. Heat the oil in a wide, heavy saucepan over a medium flame. When hot, put in

the cumin seeds. Stir for half a minute. Pour in the ginger-garlic paste. Stir and cook

for about two minutes. Put in the coriander and stir a few times. Put in the chopped

tomatoes. Stir and cook for 2 minutes while mashing the tomato pieces with the back

of a slotted spoon. Put in the beans and salt and one cup of water and simmer them.

Cover, turn heat to low and cook for 8-10 minutes or until the beans are tender.

Remove the cover. Add the lemon juice and a generous amount of freshly ground

pepper. Turn up the heat and boil away the remaining liquid, stirring the beans gently

as you do so.

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::

Kaara.adai

Roast 200 g of raw rice and

powder it into a nice rava.Dry

roast 2 tsp of cowgram. In a thick

vessel, heat water to boil, and add

the roasted cowgram , coconut

pieces(cut into very small pieces)

and ½ tsp salt.When they are

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cooked, add the rawa and stir into a paste. Flatten this flour ino round shape (the size of

urud vadai), place in idli plates and cook.

::

We are living in a world today where lemonade is made from artificial flavors and

furniture polish is made from real lemons. ~Alfred E. Newman

Morkkali

rice flour - 1 cup, water - 2 cups, sour curd or buttermilk - 1 cup

Mix the above well. Heat 2 tsp of oil add mustard seeds, when it splutters, add 2 curd

chillies(alternatively, use red whole peppers), ¼ tsp asafoetida, . Now add the liquid to

this and stir well iuntil it becomes thick and non-sticky.

::

Rava Pongal

Rava - 1 cup , Moong dal - ½ cup , whole black pepper - 1tsp, cumin seeds - 1 tsp ,

green chilli -1 , asafoetida - a pinch , turmeric powder - a pinch, ginger pieces - 10 ,

curry leaves - a twig, salt - ½ tsp , oil - 6 tsp , ghee - 2tsp Add 1 cup of water to ½ cup

Moong dal and boil it in the pressure cooker until it becomes very soft. Roast Rava in 4

tsps of oil. Add two cups of boiling water and stir until the rava is fully cooked. Mash

the cooked Moong dal and add it to the rava. Add salt and mix well.

In 2 tsp of oil roast pepper . Add turmeric powder and asafoetida. After this add cumin

seeds, cashews and Roast. cashews should not become too red. Add the finely chopped

chillis and ginger pieces to the mix. Add the mix to the pongal and mix well. Add 2 tsp

of melted ghee to the pongal.

::

We think fast food is equivalent to pornography, nutritionally speaking. ~Steve Elbert

Bread channa bajji

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Ingredients:Bread slices, Channa masala, Vegetables(carrot,beans,peas), Tomato,

Onion,Garlic, Coriander leaves., Chilly powder, salt., Gram flour

Method:Toast the bread slices and cut each into 4 parts. Boil and mash all the

vegetables. To this add channa masala and ground paste of garlic,onion and

tomato.Keep stirring till the raw smell goes off.Now adda channa masala,salt and chilly

powder.Keep stirring till its just thick enough and not liquidy. Now take two bread

pieces .Place a little channa masala u have made now between this like u do for

sandwich.Make a semi-liquid paste with gram flour ,salt and chilly powder.Dip this bread

sandwich and fry till golden brown.Allow oil to drain and serve hot.

::

cheese roll

Ingredients: rotis- 4, cooked any veg curry- 1 cup, cheese spread- 2tbsp, onion rings- 1

cup

Method: Take roti and put curry in the centre then add onion rings and cheese spread

and fold the roti like a roll. Recipe from uma roy.

::

Chappathi dal

Vegetables:cauliflower, cabbage, potato - combined - 200g, onion - medium,tomato -

small -1, green chillie - 3, moong dal - 100g, salt - ¼ tsp, mustard - ¼ tsp, urud dal - ½

tsp, curry leaves - 1 twig.

Cut any of the vegetables,add chopped onions, chopped tomato,green chillies(cut into

half lengthwise), and moong dal.Add water until the mixture is just immersed and steam

in a pressure cooker.Add splattered mustard seeds, urud dal and curry leaves after

removing.

::

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Aloo Mattar

Ingredients:garlic, onion, ginger, potatoes, peas, garam masala/channa masala, salt

Preparation:

Cut onion, garlic, ginger(a very little one) into very small pieces and grind this as a

paste.Now, heat oil in a pan and keep saute this paste to get rid of the raw smell and

make it into a gravy. Boil potatoes and peas separately. Peel off the potatoes and cut

into very small cubes. Now add this potatoes and peas to the above gravy.To this add

garam masala/channa masala and salt to taste. Garnish with coriander and onion pieces.

(U can add a drop of dilute tamarind paste if necessary).

::

Sweet Side Dish—Coconut Flower

1.Using a scrapper,scrap the coconut.

2.Grate the jaggery.

3.Add this to the freshly shred coconut scrappings.

4.Add just a pinch of salt.

5.Mix well. Enjoy this with the Rice dosai.

This is usually made for special occasions in my family. But I love it a lot so I make it all

the time. Recipe from Sangeetha Kedlaya.

::

Bitternut pitlai

For the paste: coriander seeds - 1 tsp, gram dal - 2 tsp, 2 red dried chillies, whole black

peppers - ½ tsp, asafoetida - a pinch.

Fry the above in 2 tsp ghee, add 5 tsp grated coconut and grind. Soak 3 tsp of chana dal

previous night and let them be soaked for at least 7-8 hours. Cut bitter nut into slices,

add the chana dal and steam them. Steam toor dal (3/4 cup) separately. Heat 1 cup of

water and add tamarind juice to it. Add 1 tsp sambar powder, and 1 tsp salt. When it

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comes to boil, and the raw smell of tamarind disappears, add the bitternut, chana dal

and cook for 3 min. Then add the ground paste and steamed toor dal. Cook for about 3

min . In little oil splutter some mustard seeds and add it to the pitla. Add a bunch of

curry leaves.

::

Steamed Toor dal

In a vessel, take 1 cup of toor dal and add 3 cups water and a pinch of turmeric

powder.Place this vessel inside a pressure cooker with little water under the vessel and

cover it with a lid. Cover the cooker and allow for 3 whistles. If pressure cooker is not

available, you may just boil in a vessel for a long time until the dal becomes soft like a

paste. This is used for the preparation of sambar, rasam etc.

To this you may add ½ tsp salt. Splatter mustard seeds in ghee and add to the dal. Serve

WIth rice. This is used for various festivals.

::

Pineapple Gojju

Ingredients: 1)Pineapple-1 medium sized. 2)4-6 spoons of Urad daal. 3)1-1 ¼ spoons of

Methi seeds(Menthya). 4)8-10 Red chillies(Depends on the taste if you want more hot

add more). 5)Little grated coconut or dessicated coconut. 6)3/4th spoon of

INGU(Asafotedia). 7)3/4th spoon of Turmeric powder . 8)Salt to taste and 9)Little

Jaggery/Sugar(Depends if the pineapple is sweet add very little jaggery or else add little

more jaggery/sugar. Method: First of all cut the pineapple to pieces.Add all the

ingredients(2-9) and grind it. In between do add the pineapple pieces too and make a

fine paste of the entire items(You can also have the items grinded to a coarse paste-this

depends on how you wish to eat). Once this is over heat a little oil in a pan. Add little

mustard seeds. Once they splatter add the contents of the blender(gojju) to the pan and

allow it to Boil for

a little while. Depending on the taste you can add extra jaggery/salt. You can store this

in the refrigerator for about 4-5 days. It tastes good with Chapathis or Rotis. Even with

Plain Rice it tastes Great.

::

Mysore Rasam

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Fry the following lightly until golden brown in a spoon of ghee and grind the following

in a mini blender jar to make a paste:

coriander seeds(Dhaniya)-2 spoon, black whole peppers(Milagu)-1 spoon, gram dal-1

spoon, red chillies-2-3, asafoetida(Perungayam), grated coconut - 2 spoons(Add last).

Steam ½ cup of toor dal in a pressure cooker.Cut 1 large tomato and add 2 cups of

water to it. Add salt, Sambar powder, asafoetida, tamarind juice and heat the mixture

until the raw smell of tamarind is gone.Add steamed toor dal and the ground

mixture.Keep it in low heat for sometime and then add ½ spoon rasam powder.Add

splattered mustard.Add green coriander leaves and curry leaves(karuveppilai)-::

::

Veg Cutlet

Ingredients

2 small potatoes, boiled , peeled and mashed

3 cups vegetables, chopped finely, boiled and drained well (You can use beets, carrots,

peas, cabbage,etc)

1 tsp red chilli powder

1 tsp dhania(coriander) powder

1 tsp cumin powder

½ tsp saunf(fennel) powder

½ tsp amchoor(mango powder)

½ tsp garam masala powder

2 green chillies , finely chopped

1 tsp ginger-garlic paste

1 tsp chopped coriander leaves

1 tsp chopped cashewnuts

1 egg white

1 egg well beaten

1 cup breadcrumbs

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Salt to taste

1 tbsp ghee(clarified butter)

Oil for shallow frying the cutlets

Method

Heat the ghee and add the ginger-garlic paste and green chillies. Fry for about a

minute. Now add the cashewnuts and all the powdered spices. Add the coriander

leaves. Fry for ½ a minute. Now add all the drained vegetables and mix well. If there

is any water, fry till all moisture is totally lost. Mix in the mashed potatoes and salt to

taste. Heat through and take off the stovetop.

Mix in 1 egg white.This will help bind together the vegetables. Make flat rounds of the

above. Dip each round in the well beaten egg and roll in the breadcrumbs. Shallow fry

on both sides till golden brown. Eat when hot with chutney.

::

A friend and I were standing in line at a fast-food restaurant, waiting to place our order.

There was a big sign posted. "No bills larger than $20 will be accepted."

The woman in front of us, pointing to the sign, remarked, "Believe me, if I HAD a bill larger

than $20, I wouldnt be eating here."

Biscuit Roti

Ingredients

4 cups Maida ( all purpose flour)

1 cup Bombay rava (semi-coarse semolina)

4 tbsp grated fresh coconut

3-4 green chillies, minced

1 tsp red chilli powder

1 tsp mustard seeds

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1 sprig curry leaves

A pinch of hing (asoefetida)

Salt to taste

Oil for deep frying

Method

Sieve the flour and add salt to taste (about ¾ tsp). Add hot water and hot cooking oil

(about 2 tbsp) to prepare a smooth dough. Make rounds that fit in your palm. Set aside.

In a pan, heat about 1 tbsp of cooking oil. Add mustard seeds and when they splutter,

add the green chillies, hing and curry leaves. Fry for about 20 secs and then add the

chilli powder and rava. When the rava starts turning color(about 2mins, sprinkle some

water(about ¼ cup) and add the salt and coconut. Cook for about 5-6 minutes on a low

flame. Remove and let cool. Make small round balls of this rava stuffing. Take each

maida round, keep the rava stuffing in the center and fold the rounds till the stuffing is

completely sealed inside. Roll out into small circles using a rolling pin. Bring the cooking

oil to smoking point and deep fry these till golden brown and crisp. Eat when hot with

tomato ketchup.

::

Bharwa Bhendi

Ingredients

1 lb Bhendi, washed

1 large onion , sliced finely

½ tsp cumin seeds

3 tbsp cooking oil

1 tsp lemon juice

For stuffing:

1 ½ tsp red chili pwd

1 tsp amchoor

1 tsp cumin seeds

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½ tsp saunf(fennel)

2 tsp dhania pwd

1 tsp garam masala

¼ tsp turmeric

Salt to taste

Method

Make one slit on each bhendi and set side. Heat 1 tbsp of the oil and fry the stuffing

masala till well browned. Not more than a minute. Stuff each bhendi with this masala

and keep the remaining aside. Heat the remaining oil, add the cumin seeds and when

they splutter add the sliced onions.When the onions start browning, add the

remaining masala and the bhendi pieces. Sprinkle some water and salt and cook

covered on a low flame for 30 minutes. Keep turning occassionally. When the bhendi

is done, take off the stovetop and sprinkle the lemon juice.Mix well. Serve hot with

chapati/rice and dal.

::

Tomato pickle

Cut the tomatoes into large pieces.Add red chilli powder,a small piece of tamarind and

salt.Grind it in a blender to make it

into a thick juice.Pout 5 teaspoons of oil in a frypan.Add mustard seeds,fenugreek

seeds, and asafoetida(perungayam).When the mustard splatters,add the tomato mixture

and fry at low heat with constant frying until

it becomes a thick paste.This will taste great with curd rice.

::

Lime pickle

Fresh lime(large size, thin skin, ripe) - 6

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Cut into medium pieces.(Preseve the juice while cutting).Add salt- 4 spoons,red chilli

powder - 4 spoons, asafoetida - 1/2

spoon and mix well.

Next day add 1/4 cup of sesame oil and leave it aside.

Next day, add mustard seeds to 4 spoons of oil and when it splatters add fenugreek

seeds and asafoetida.Add this to the

poickle and mix.Store in refrigerator.

::

Ginger Pickle

Grate ginger finely.Take oil and add mustard seeds.When it splatters, add fenugreek

seed powder an asafoetida.Add

grated ginger and fry well till the moisture is gone and it becomes a non-sticky paste.

::

Tamarind pickle (Pulikkachal)

coriander seeds (Dhaniya), fenugreek seeds, sesame seeds - each 1 spoon

asafoetida - 1/4 spoon

Slightly roast the above without oil and grind into fine powder. Pour 3 spoons of oil in a

fry pan and add some gram dal

and whole red peppers and fry slightly.

Add tamarind juice to this and bring it to boil.Add salt and heat with constant stirring

until the mixture becomes thick. Now

add the ground powder and stir constantly with heating until it becomes a non-sticky

paste.Store in refrigerator.

::

Maavadu (Tender mango pickle)

Grind mustard seeds, crystalline salt, whole red peppers and turmeric poweder- a pinch

into a thick paste.Wash the tender

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mangoes and spread the ground paste on it.

::

Aavakkai (Mango pickle)

sour mango pieces(medium sized)- 5 cups

mustard seed powder - 1 cup

red chilli powder - 1 cup

salt - 1 cup

turmeric powder- a pinch, fenugreek seed powder - little

mix the above ingredients and add 3 cups of sesame oil.

::

Gonkura Thokku

Wash the gonkura leaves and dry them on a sheet of paper. Cut into fine pieces.To 5

spoons of oil, add mustard seeds,

fenugreek seeds, asafoetida, and add 1 cup of chopped leaves. Fry with constant

stirring.Add 1 tsp salt, 2 tsp red chillie

powder and cook until it becomes a non-sticky paste.

::

Curd Vadai

Grind some grated coconut and green chillies into a thick paste.Add this to thick curd

and keep it aside.

Rinse the required amount of urud dal(black gram) for about 1 1/2 hours.Grind into a

thick paste. Add salt, coconut pieces,

Breads

100

NAAN

Ingredients:

4 cups all purpose flour

1 tsp baking powder

½ tsp baking powder

salt to taste

1 egg, beaten

6 Tblsp plain yogurt

3 Tblsp butter or ghee, melted

About 1 Cup milk

1 Tblsp poppy seeds

Instructions:

Sift flour, baking powder, baking soda and salt together in a bowl. Stir in egg, yogurt

and 2 tablespoons of the butter. Gradually stir in enough milk to make a soft dough.

Cover with a damp cloth and place in a warm place for 2 hours. Preheat oven to 400

degrees F (205 C) (Note: I use even higher temp 500F and place a pizza stone in my

oven) Knead dough on a floured surface for 2 or 3 minutes until smooth. Divide into 8

pieces Roll each piece into a ball then into ovals about 6 inches long. If you must use a

baking sheet, grease it and brush the underside of the bread with water. Brush the

other side with butter and sprinkle with poppy seeds Bake 6 to 10 minutes until puffy

and golden brown. (This is where the stone makes a difference)

::

Let food be thy medicine, medicine shall be thy food.

Hippocrates

NAAN (SUSHEEL)From: mjkelly+@cs.cmu.edu (Mary Jane Kelly)

Ingredients:

101

2-1/2 C. white flour (can use ½ whole wheat flour)

½ tsp baking soda

½ tsp baking powder

½ C. milk

½ C. yogurt

1 tbs oil

1 egg, beaten

½ tsp sugar, optional

½ tsp cumin seeds

Instructions:

Mix dry ingredients. Heat oil in pan. Heat beaten egg, milk and yogurt until barely

warm. Add to flour mixture. Mix the dough, kneading just enough to hold together.

Add water if necessary. Add cumin seeds. Let dough rest, covered, 35-40 minutes in

warm spot. Divide into 20 small balls. Roll each ball to 1/8” thick. Broil, turning once.

::

CHAPATI (PHULKA)

(for 4, serving 1 or 2)

Ingredients:

1 c Whole wheat flour (or 1/3 white + 2/3 whole wheat)

½ c Water

Method:

Put flour in a large bowl with half the water. Blend the two together until it holds. Beat

and knead well until it forms a compact ball. Knead dough until it is smooth and elastic.

Set aside for 30 minutes. Knead and divide dough into 4 to 6 parts. Roll each ball into a

tortilla like flat, about $\frac{1{8$” thick. Heat an ungreased skillet. Put phulka on it,

and let it cook for about 1 minute (The top should just start to look dry and small

102

bubbles should just start to form). Turn and cook the second side for 2/3 minutes until

small bubbles form. Turn again and cook the first side pressed lightly with a towel. It

should puff. Serve warm (maybe slightly buttered).

Note:

Since the rolled out chappati’s will dry out if they are left to stand while cooking the

others, it is advantageous to roll them out individually before cooking them.

::

I burned sixty calories. That should take care of a peanut I had in 1962. - Rita Rudner

PARATHA

Ingredients:

1 c Whole wheat flour

Ghee

Water

Method:

Make chappati dough. Divide into 6 parts and make balls. Flatten and roll each.

Spread ghee over them and fold. Roll again. Heat the paratha on a griddle like you

would a chappati, but spread some ghee over the top side. Turn and spread ghee on

the other side. Fry until the bottom is crisp and golden, then turn and fry the remaining

side.

Repeat with all six. Serve at once, since they lose crispness if stored.

::

STUFFED PARATHAS

Make dough for regular chappati’s.

Fillings:

Potato - Boil potatoes, mash, add salt and chili to taste. Add Garam Masala and mango

powder.

103

Radish - Grate one large Diakon Radish, add salt and leave for ½ hour. Squeeze out all

the water, add grated ginger, chili, and pomegranate seeds.

Cauliflower - Grate cauliflower, add salt, pepper, garlic, and Garam Masala.

Method:

Roll out 2 small chappati’s. Place filling on one, cover with the second, seal edges and

cook as for parathas.

::

PESARA DOSA

List of ingredients: Calculate grocery list for multiple recipes

No. Ingredient Qty Measure Wt.(gms)

1 Moong dal (Pesar pappu, Split green gram) ½ cup 100.00

2 Rice 11/2 teaspoon 6.00

3 Onions ¼ small

4 Green Chilis ½ medium

5 Ginger Piece (1 inch in length) ¼ piece .55

6 Cumin Seeds (Cumin, Jeera) 0.63 teaspoon 1.31

7 Salt ¼ to taste .25

8 Vegetable Oil 11/2 tablespoon 24.75

Cooking procedure:

Step 1: Wash and soak the dal and rice in enough water for about 2.5 to 3 hours.

Step 2: At the end of that time, drain water from dal and rice mixture completely. In a

processor, make into soft batter the following: dal, rice, green chilis, ginger, roughly

chopped onion, salt. While grinding the above you may have to add water periodically, a

tablespoon or two at a time. Do not add too much water in one go because the onion

when crushed releases liquid. Overall, you may have to add about slightly less than half

a cup of water. Remove the batter from processor and add cumin seeds. Mix well. Step

3: Proceed with making dosas: Heat the dosa penam and when hot, pour a ladleful of

batter at the centre. immediately, start spreading the batter (with the back of a round

104

shaped ladle) in a circular shape, of half a centimeter thickness. Basically, you should

start at the centre and come to the edge as you are spreading the batter.

Drizzle about 1.5 teaspoons of oil and let cook until the edges slowly turn up (about 30

seconds after drizzling oil on the dosa). Now turn over and drizzle about a teaspoon of

oil and let cook for half a minute or so. Now roll it up, with your fingers or fold it in half

and remove from the penam. Serve hot, with Upma and Kobbari Pacchadi.

additional information:

This dosa tastes excellent when cooked with clarified butter/ghee, instead of oil.

However, for most of us who are calorie conscious, it is not a viable option.

::

DOSA DOSA DOSA DOSA DOSA DOSA DOSA DOSA DOSA DOSA DO S A DO SA

Sada (Plain) Dosa

Ingredients:

1 cup plain rice

1 cup parboiled rice

1/4 cup white udad dal

1/2 tsp. methi (fenugreek) seeds

1 /2 tsp soda bi carbonate

1/2 cup curds

10-12 tsps. ghee or oil as preferred

water for grinding

Method

Wash the rices and dal together.

Add plenty of water and methi seeds.

Allow to soak for 7-8 hours or overnight.

Rewash the rice by draining the water 2-3 times.

105

Grind to a paste. Rawa -like grains should be felt in the batter. Add soda bicarb and salt

and mix well.

Keep aside in a warm place for 8-10 hours.

Beat the curds well.

Add to the batter, add more water if required.

The consistency of the batter should be thick enough to thickly coat on a spoon when

dipped.

Heat the iron griddle or non-stick tawa well.

Pour a spoonful of batter in the centre, spread with the back of the spoon to a thin

round.

Pour a tsp. of ghee or oil over it.

Remove with spatula when crisp.

Serve hot with chutney and / or sambar.

::

Rava Dosa

Ingredients:

1 cup fine soji (semolina)

1/2 cup rice flour or plain flour

1 tbsp. oil

1/8 tsp. soda bicarb

2-2 ½ cups buttermilk

1 tsp. coriander chopped fine

2 green chillies chopped fine

Method:

Blend all the ingredients together.

Add more buttermilk if necessary.

ginger grated Roll the dosa in a three-fold cylinder.

106

oil to shallow fry Serve hot with onion and/or coconut chutneys.

The batter should be relatively thin. salt to taste Keep aside for 20 - 30 minutes.

Heat griddle and pour 1 large spoon of batter on it.

Spread by gently rotating the griddle.

Put some oil (1/2 tsp.) over dosa.

Lift with a spatula as for basic dosa.

Makes: 10 - 12 thin dosas

Shelflife: Fresh only.

Texture: Thin with polka sized holes, not too crisp, foldable.

::

Mixed Dal Dosas

INGREDIENTS:

1 cup rice

1/3 cup each yellow moong, channa, udad dal

2 tbsp. curds

1/2 tsp. soda bicsarb

2 tbsp. oil

salt to taste

oil to shallow fry

Method:

Wash rice separately and dals toghether.

Soak in plenty of water and keep aside for 5-6 hours.

Wet grind the rice till semolina type grain can be felt

Wet grind rice till fine.Mix both batters.

Add the curds, salt, soda and oil.

Mix well till fluffy and light.

107

Keep aside for 3-4 hours before making dosas.

Heat griddle, pour batter and make as for plain dosas.

Serve hot with chutney.

Make thin or thick as desired.

Makes: 8-10 medium sized dosas

Shelflife: 1 day refrigerated.

Texture: Light and thin, foldable but crisp.

::

Masala Dosa

Ingredients:

1 cup plain rice.

1 cup parboiled rice.

1/4 cup white udad dal.

1/2 tsp. methi (fenugreek) seeds

1 /2 tsp soda bi carbonate

1/2 cup curds the batter.

10-12 tsps. ghee or oil as preferred

water for grinding

Method:

Wash the rices and dal together. Add plenty of water and methi seeds.

Allow to soak for 7-8 hours or overnight. Rewash the rice by draining the water 2-3

times. Grind to a paste. Rawa -like grains should be felt in Add soda bicarb and salt and

mix well. Keep aside in a warm place for 8-10 hours. Beat the curds well.

Add to the batter, add more water if required.

108

The consistency of the batter should be enough to thickly coat on a spoon when

dipped. Heat the iron griddle or non-stick tawa well. Pour a spoonful of batter in the

centre, spread with the back of the spoon to a thin round. Pour a tsp. of ghee or oil over

it. Spread chutney spread over dosa. Place a tbsp. masala in the centre.

Fold into triangle to cover masala. Remove with spatula when crisp. Serve hot with

chutney and/or sambar.

For masala:

Ingredients

2 large onions in vertical slices

2 large potatoes boiled and peedled

4-5 green chillies

1 tbsp. chopped coriander

8-10 cashews halved

1/2 tsp. each udad dal, cumin & mustard seeds

2 tbsp. oil

1/4 tsp. turmeric

salt to taste

Chop potatoes coarsely. Chop green chillies. Heat oil, add cashews and

brown lightly. add dal, seeds and splutter. Add chillies and onions. Fry till tender.

Add turmeric, salt, potatoes, coriander. Mix well.

::

RICE varieties

SOUTH INDIAN PULLAV (RICE)

Ingredients:

1 c Rice (Preferably Basmathi rice)

1/3 c Tomato puree, 1 large Onion

109

1 c Vegetables (preferably peas and carrots)

¼-1/2 tsp Coriander powder

(also called dhania powder)

1/8-1/4 tsp Garlic powder or 1 ½ cloves garlic , 1/8-1/4 tsp Ginger powder

¼” piece Ginger ,1/8-1/4 tsp Chili powder

1 Green chili cut into small pieces

1-2 pieces Cardamom

1 piece Cloves

¼” stick or 1/8 tsp powder Cinnamon

1 Bay leaf

1 tsp Salt

1 tsp Coriander leaves (if needed)

Method:

Clean the rice with water and set aside. Cut the onions length wise. Fry the onions and

cardamom in butter for about 4 minutes. If you are using green chili, then add the chili.

Add bay leaf, cloves, cinnamon and fry until the onions turn golden brown (This will

probably take another 4-5 minutes). Add the garlic and ginger paste (preferably

prepared from fresh ginger and garlic). Add dhania powder and chili powder (if green

chili was not added before). Add the tomato paste and one cup of water (you have to

experiment with the quantity of water needed. I found 1- ½ cups to be optimal) and

bring the mixture to boil. Add the vegetables, rice and salt. If you like coconut, add ¼

cup of coconut flakes.

Reduce the flame and cover the vessel. After about 4 minutes, stir the mixture. Cover

the lid again and wait until cooked (might take about 10-15 minutes). Sprinkle on the

coriander leaves in the end.

::

Cooking is at once childs play and adult joy. And, cooking done with care is an act of

love

--Craig Clairborne

110

::

SPICY GINGER RICE

Number of servings: 4

Suitable occasions: Deepavali

List of ingredients: Calculate grocery list for multiple recipes

No. Ingredient Qty Measure Wt.(gms)

1 Basmati Rice ½ cup 100.00

2 Clarified Butter(Ghee) 0.03 cup 6.50

3 Onions ¼ medium

4 Cashew Nuts 21/2

5 Saffron 1/8 teaspoon .09

6 Salt ¼ to taste .25

7 Ginger Piece (1 inch in length) 1 piece 2.20

8 Cardamom 1

9 Sugar ½ tablespoon 6.00

10 Lemon juice ½ tablespoon 7.60

Cooking procedure:

Wash rice and soak in sufficient amount of water. Chop onion. Mix saffron in about two

tablespoons of milk and keep aside. Rougly crush the ginger pieces along with

cardamom. Take a pot and add six cups of water. Add the crushed ginger, salt and

cardamom. Cook until the water quantity reduces to three and a half cups. Strain the

stock and keep aside.

Thoroughly drain water from the rice. Heat clarified butter/ghee in a deep non-stick

skillet and fry cashew nuts until nuts are light brown. Now, add chopped onion and fry

until they turn light brown. Add rice, stir once gently and add the stock, saffron and two

tablespoons of milk and bring to a boil. Reduce the heat to low, cover tightly and cook

for another 25 to 30 minutes. Remove from heat and keep aside for 10 minutes. Drizzle

lemon juice over the rice and then serve. Serve with Kodi pulusu/Chicken gravy curry.

::

Thair Sadam (Bagala Bath)

111

Ingredients

Rice 2 cups

Milk 1.5 cups

Yougurt 3-4 cups

Mustard ½ t.spoon

Urad dhall ½ t.spoon

Ginger a small piece washed and finely chopped

Green chilles 2-4 finely chopped

Cilantro finely chopped

Hing a small pinch

Butter 2 t.spoons

White grapes ½ cup

Salt

Method

Wash and cook rice in 3 cups of water and 1.5 cups of milk and keep it aside.

Fry mustard, urad dhall, and hing in little oil and add it to the above. Add the chopped

ginger, green chilles, cilantro, butter, grapes, and yogurt and mix it well.

::

CHICKEN PULLAO

Ingredients:

2 large Onions cut lengthwise

2 large Chilies cut lengthwise

2 c Basmathi rice (about ½ kg. (1 kilogram = 2.2lbs))

1 large Tomato (cut into small pieces)

10-15 Coriander leaves

112

5 Mi iece Ginger nt leaves 1 clove Garlic 1” p

½ cup Coconut powder

3 tsp Salt

3-4 Cloves

2 om Cardam

1 Bay leaf

1” C ick innamon st

1 c Yogurt

2 tblsp Butter

1 lb. Boneless chicken

Method:

Heat vessel with butter. Fry bay leaves, cloves, cardamom and cinnamon. Put onions

and chilies in vessel and fry on low heat until onions turn brown. Add ginger + garlic

paste and fry until oil separates. Add tomato and fry for 1 minute. Add chicken + salt +

yogurt and fry for one minute. Add mint + coriander leaves. Cover and cook until the

gravy becomes semi-solid.

Cook rice in a separate vessel. Put rice into chicken and mix (It is advisable to cook rice

about ¾ ths and then let it cook with the chicken). Remove and serve (Will serve about

4 hungry grad. students.)

::

Never eat more than you can lift. - Miss Piggy

VEGETABLE PULLAV (2)

This recipe is slightly spicier than the previous one.

Ingredients:

1 c Rice

1 ½ c Water

1 c Vegetables

113

½” Cinnamon stick

2 Cloves

2 Cardamom

1 ¼ tsp Salt

1/8 tsp Turmeric powder

1 tsp Dhania powder

2 Chilies or ¼ tsp powder

½ can es or 1 lb. (16 oz) Tomato

½ cup Coconut

1 bunch Coriander leaves

4 cloves Garlic

½” piece Ginger (made into a paste)

2 tblsp Butter

1 Onion cut lengthwise

Method:

Wash the rice and drain the water. Extract one cup of water from tomatoes. Pour the

butter into a vessel and heat. Add cinnamon, cardamom and cloves. Add onions and

chilies and fry until onions turn golden brown. Add ginger + garlic paste and turmeric

powder paste and fry until you get a nice smell. Now pour in the tomato water + 1 cup

water. Add coconut, coriander powder (Dhania powder), salt and let boil Add rice +

coriander leaves + vegetables. Reduce to low heat and let the rice cook.

::

Enjoy life. Think of all the women who passed up dessert on the Titanic.

--Unknown (surely an antifeminist)

SAFFRON RICE (KESAR CHAWAL)

Ingredients:

2 c Rice 4 c Water

114

6 T Ghee1 t Saffron threads (or less) 2 T Hot water 1 c Sliced onion, 1 small Cinnamon stick , splintered 4 Bay leaves, 4 large Black cardamoms, 1 T Cumin seed, 4 Cloves, 2 t Salt

Method:

So in hot water. Wash and soak rice in 3 c water (optional). Heat ghee and fry ak saffron

onions and then remove and keep aside. Add cinnamon, cumin seeds, cardamoms,

cloves and salt. Wait 1 minute and then add the bay leaves and ½ the onions. Drain the

rice and reserve the water. Add the rice grains and stir for 4-5 minutes until all the

water evaporates and the grains of rice are coated with oil. Add the water and bring to a

boil. Add saffron and its water and pressure cook at 15 psi. Remove from the heat and

allow the pressure to drop by itself.

::

Every time I get the urge to exercise, I lie down till the feeling passes.

--senthil

NAVRATTAN PULLAO (NINE-JEWELED RICE)

Ingredients:

1 c Basmathi rice

1 ¾ c Water

¼ c Oil

1 small Finely sliced onion

6 Cloves

1” Cinnamon stick

1 t Salt

½ t Cumin seed,

F efore serving: or Mixing with rice b

A) s green food coloring mixed with 1 t water. ¼ c frozen peas (boiled), salt, 6 drop

115

g B) ¼ c diced tomatoes, ¼ t red pepper, salt, Garam Masala, 6 drops red food colorin

mixed in 2 t water.

Ingredients:

1 Thinly sliced onion

2 ¼ c Ghee

1 oz Almonds

1 oz Cashew nuts

1 ½ oz Golden raisins

1 oz Pistachio nuts

1” piece Ginger thinly sliced

1 Green chili (optional)

1 Hard boiled egg

Method:

Clean, wash, and soak rice in 1 ¾ c water for pressure cooking, or in 2 cups of water for

pan cooking. Heat oil and fry the onions. Add whole spices. Fry 1 minute. Add rice

and fry for 2/3 minutes to coat the rice grains with oil. Add the water which the rice

was soaking in. Pressure cook, building up the pressure to 15 psi and let drop, OR cook

in a pan bringing to full boil then down to a simmer followed by 20 minutes of cooking

until the rice is done.

Divide rice into three parts. Thoroughly mix A with one part and B with another. Leave

the last part plain. Keep rice separate and warm in the oven.

© Meanwhile fry the onion until it is crisp. Remove and fry almonds, cashew nuts,

pistachios, raisins, ginger and chili. Chop egg and sprinkle with salt. Keep warm until

required.

T lace onions, nuts, chopped egg and all of © in a dish and spread the three o serve, p

batches of rice in clumps above it aesthetically.

::

There is no love sincerer than the love of food. - George Bernard Shaw

116

Bisibela Bath

Ingredients

Rice 1 cup

Thuvar dhall 1 cup

Turmeric powder ¼ t.spoon

Tamarind paste/extract 1.5 t.spoons

Red chilli 5

Peppercons 1 t.spoon

Corriander seeds 3 t.spoons

Cloves 2-3

Cinnamon stick a small piece

Cardamom 1

Ghee ½ cup

Oil ½ cup

Salt74

Curry leave a few

Vegetables: Onions, carrots, peas, potatoes, green beans, white

pumpkin, etc washed and diced

Method

Cook rice and thuvar dhall with turmeric with extra water and mash it well, and keep it

aside.

Fry red chillies, peppercons, corriander seeds, cloves, cinnamon stick, and cardamom in

ghee and wet grind this mixture. Chop onions and fry this in 2 t.spoons of oil. When

the onions turn light brown, add the other chopped vegetables, and let it cook for

sometime, till vegetables become tender. Now add salt, turmeric, and the ground

masala, and let it cook for 10-15 minutes. Add tamarind paste, 2 cups of water, to the

above, and mix everything well, and let it cook for 10-15 minutes. Now add the mashed

rice/thuvar dhall mixture, and keep stiring till everything mixes well. Add 4 t.spoons of

ghee, and 4 t.spoons of oil and serve it hot.

::

Puliyodarai (Tamarind Rice)

Ingredients

Rice 2 cups

Tamarind paste 1.5 t.spoon

Red chillies 10

Seseame oil ½ cup

Ghee 1 t.spoon

Mustard ½ t.spoon

Channa dhall 2 t.spoon

Hing ¼ t.spoon

Methi ½ t.spoon

Corriander seeds 1 t.spoon

Turmeric ¼ t.spoon

Curry leaves

Salt 1.5 t.spoon

Cashews

Peanuts

Method

Cook rice with less water as you would cook for pulauv. Spread rice on a plate and

sprinkle turmeric, little salt and 2 t.spoons of seseame oil.

Fry mustard, red chillies, channa dhall, hing, turmeric, and curry leaves in seseame oil.

Mix tamarind paste with little water, and add this to the above mixture, and let it cook

until the flavour comes out. Now add peanuts to this and let it cook until the oil comes

out.

Dry fry methi, and grind this into a powder.

Dry fry corriander seeds, and grind this into a powder.

Fry cashews in little ghee.

117

118

Mix everything together, and garnish with curry leaves.

::

We never repent of having eaten too little. - Thomas Jefferson

Venn Pongal

Ingredients

Rice 2 cups

Moong dhall ½ cup

Hing a small pinch

Curry leaves

Cashews

Pepper ½ t.spoon

Cumin seeds ½ t.spoon

Ginger a small piece finely chopped

Ghee ½ t.spoon

Salt 1 t.spoon

Method

Cook rice, moong dhall and turmeric powder with extra water and keep it aside.

Fry pepper, cumin seeds, hing, curry leaves, and ginger in 2 t.spoons ghee, and add this

to the above pongal. Fry cashews in 1 t.spoon ghee and add to the above.

Add salt and remaining ghee and mix everything well.

::

The most remarkable thing about my mother is that for thirty years she served the

family nothing but leftovers. The original meal has never been found. ~Calvin Trillin

Cabbage Rice

Ingredients

Cabbage finely chopped 2 cups

Rice cooked 1 cup

119

Coconut ¼ cup

Pottu kadalai ¼ cup

Urad dhall 1 t.spoon

Channa dhall 1 t.spoon

Green Chillies 4

Ginger small piece

Mustard

Curry leaves

Salt

Oil

Method

Cook rice with less water as you would cook for pulauv. Wet grind coconut, pottu

kadalai, green chilles, ginger and salt. Fry mustard, channa dhall, urad dhall, curry

leaves and cabbage, and let it cook for a few minutes. Add the ground masala to the

above and keep cooking until the flavour comes out. Mix this with rice.

::

Lemon Rice

Ingredients

Vegetables: Peas ¼ cup, Carrot ¼ cup chopped

Rice 2 cups

Lemon Juice 2 t.spoon

Turmeric ¼ t.spoon

Mustard ¼ t.spoon

Urad dhall 1 t.spoon

Channa dhall 2 t.spoons

120

Green chilles 2 chopped

Red chilles 2

Hing a small pinch

Ginger a small piece chopped

Roasted Methi powder ¼ t.spoon

Cilantro a small bunch washed and chopped

Cooking oil 3 t.spoons

Salt ¾ t.spoon

Method

Cook rice with less water as you would cook for pulauv. Fry mustard, urad dhall, channa

dhall, hing, red chilles, turmeric, green chillies, and ginger in oil. Add lemon juice and

salt to the above and mix it well. Add cooked rice and mix it gently. Boil the vegetables

with less water, and a pinch of salt. Mix the vegetables, rice, and methi powder well.

Garnish with chopped cilantro.

::

Coconut Rice

Ingredients

Rice 2 cups

Coconut grated ¾ cup

Mustrad ¼ t.spoon

Channa dhall 1 t.spoon

Urad dhall 1 t.spoon

Red chillies77 2

Green Chillies 1

Hing a small pinch

Curry leaves a few

Peanuts

Cashewnuts

Coconut oil 3 t.spoon

121

Ghee 1 t.spoon

Salt ¾ t.spoon

Method

Cook rice with less water as you would cook for pulauv. Dry roast grated coconut with 2

t.spoons of coconut oil until it turns brown. Mix the roasted coconut, salt and cooked

rice, and keep it aside. Fry mustard, urad dhall, channa dhall, hing, red chilles, green

chillies, and curry leaves in oil. Add this to the rice and mix it will. Fry cashews and

peanuts with ghee and add it to the above.

::

We should look for someone to eat and drink with before looking for something to eat

and drink... ~Epicurus

::

Vangi Bath

Ingredients

Vegetables: Onions, potatoes, eggplant, cauliflour, and peas

Rice 2 cups

Corriander seeds 3 t.spoons

Red chillies 10

Cinnamon stick a piece

Cloves 2

Cardamon 2

Roja Mokku 4

Coconut ¾ cup

Ginger a small pie, Cilantro washed , Curry leaves a few washed

Tamarind paste 1.5,, spoons

Mustard ½ t.spoon, Turmeric ¼ t.spoon

Cooking oil , Ghee 4 t.spoons

122

Salt 1.5 t.spoons

Method

Fry corriander seeds, red chillies, cinnamon stick, cloves, cardamon and roja mokku in

oil.

Wet grind the above fried masala, 1 chopped onion, ginger, corriander leaves, and

coconut to a fine paste, and keep it aside. Peel and chop potatoes into dices, and chop

eggplant, and cauliflour and keep it aside.

Fry mustard, curry leaves, and the vegetables in a pan, and let it cook for 10-15

minutes. Now add tamarind paste and 2-4 cups of water, and let it cook for

sometime.Now add the ground masala, turmeric, and salt and let it cook for 10-15

minutes, until the flavour comes out. Wash rice and add it to above, and add 4 t.spoons

of cooking oil, 4 t.spoons of ghee, and 2-3 cups of water, and simmer the stove and stir

it a couple of times until the rice gets cooked.

::

Shipping vegetables is a terrible thing to do. They probably get jet-lagged, just like

people. ~Elizabeth Berry

Peas Masala Bath

Ingredients

Rice 2 cups

Peas 1-2 cups

Coconut ¼ cup

Green Chilles 4-5

Ginger a small piece

Clove 4

Cardomam 2

Cinnamon Stick a small piece

Mustard ¼ t.spoon

Salt

123

Cooking oil 2-3 t.spoons

Method

Cook rice with less water as you would cook for pulauv. Wet grind coconut, green

chilles, ginger, clove, cardomon, and cinnoman stick and keep it aside.

Splutter mustrad in oil, and add the ground masala, salt and keep stiring for a few

minutes until the flavour comes out. Now add the cooked rice, peas, and mix it gently.

::

Green Pepper Bath

Ingredients

Rice 2 cups

Tomatoes 2

Cumin seeds ½ t.spoon

Red Chilles 6

Cinnoman Stick a small piece

Green Pepper (Bell Pepper/Koda Mulakai) about 2 washed and cut

Salt 1.5 t.spoons

Cooking Oil 1-2 t.spoons

Method

Cook rice with less water as you would cook for pulauv. Wet gring tomatoes, cumin

seeds, red chilles, cinnoman stick, and salt and keep it aside.

Fry in little oil the chopped green peppers for a few minutes. Now add the ground

masala and keep frying until the flavour comes out. Add cooked rice to the above and

mix it gently.

::

VEG curries & stuffs

Where did the word Curry come from?

The word "Curry" is derived from Tamil word Kari meaning spicy sauce. North Indians claim

it originated from the word "Karahi" (Indian Wok). Huh, British have dug up an Old English

word "Cury" derived from the French word "Cuire" meaning "to cook". Do you actually curried

or worried ?

GOBI ALOO (CAULIFLOWER AND POTATOES)

Ingredients:

1 Large cauliflower

3 Medium sized potatoes

½ large Onion sliced

thinly in long slices

1 tsp Mustard seeds

2 or 3 pods Cardamom

1 tsp Coriander

1 tsp Cumin seeds

½ tsp Turmeric

1 Bayleaf

3 Cloves

3 tblsp Vegetable Oil

Method:

Start boiling the potatoes in a saucepan. Let them boil for at least 15 minutes. After

they are done, turn off the heat and let them stand in the water. Cut the cauliflower into

small bite sized pieces (roughly 1” cubes), throwing away most of the stem pieces.

Wash and drain in a collander. While the potatoes are cooking, heat the oil in a wide

skillet until it is very hot. Add the mustard seeds nd wait until they start popping. Add

bay leaves, cardamom and cloves. Mix around for a while and then add onions. Wait

until the onion starts to turn before adding the rest of the spices (except for turmeric).

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125

Put the cauliflower in the skillet and fry in the oil and spices for 2 minutes. While the

cauliflower is frying, cut up the potatoes into bite sized pieces and add to the skillet.

Add turmeric and stir. Continue stirring the vegetables under medium heat for another

couple of minutes. Add ½ cup of water and reduce heat to low. Cover skillet and let

cook for 5 minutes. Check tenderness of vegetables. If they are still too hard, add

another ¼ cup of water and cover again for 5 minutes. Salt to taste and serve.

::

CHOLE “BILL AND JIM” (CHICK PEAS)

Ingredients:

1 can Chick peas (also called garbanzo beans)

(Progresso is a good brand.)

1 large Onion chopped finely

2 medium sized Potatoes (optional)

1 tsp Mustard seeds

2 or 3 pods Cardamom

1 tsp Coriander

1 tsp Cumin seeds

1 tblsp Garam Masala

Vegetable Oil

Method:

If you are using the potatoes, start boiling them in a saucepan. Let them boil for at least

15 minutes. After they are done, turn off the heat and let them stand in the water.

While the potatoes are cooking, heat the oil in a wide skillet until it is very hot. Add the

mustard seeds and wait until they start popping. Add bay leaves, cardamom and cloves.

Mix around for a while and then add onions. Waituntill the onion starts to turn golden

before adding the rest of the spices (except for the Garam Masala). Add chick-peas with

all the liquid. Cut up the potatoes into bite sized pieces and add to the skillet. Add

Garam Masala. Continue stirring the chick-peas under medium heat for 5-7 minutes

126

without covering. Check the tenderness of the potatoes. If they are still too hard, add

another ¼ cup of water and cook for another couple of minutes. Salt to taste and serve.

::

TOMATO CURRY WITH CREAM

Send this recipe to someone special...

Preparation time ([days] hrs:min): 00:05

Cooking time ([days] hrs:min): 00:20

Number of servings: 4

List of ingredients: Calculate grocery list for multiple recipes

No. Ingredient Qty Measure Wt.(gms)

1 Tomatoes ¼ pound 114.75

2 Onions ½ medium

3 Green Chilis ¼ large

4 Vegetable Oil 1 tablespoon 16.50

5 Milk 0.38 cup 75.00

6 Garlic Paste ¼ teaspoon 1.75

7 Turmeric (Haldi powder) 0.06 teaspoon .25

8 Salt to taste .25

9 Coriander Leaves (dhaniya) fistful

Cooking procedure:

Use Ripe Tomatoes.

In a skillet heat oil and add chopped onions. Fry until light brown. Then add garlic, salt,

turmeric, chopped green chilies and fry for a minute or two. Next add sliced tomatoes

over medium heat, cook for 15 minutes or until all the liquid is absorbed. Now add milk

and simmer until sauce thickens (10 minutes).

Any additional information:

127

Goes well with sour dough bread and/or white rice. Also instead of milk one may add

cream.::

::

Preparation time ([days] hrs:min): 00:20

Cooking time ([days] hrs:min): 00:25

Number of servings: 4

First plate: Onion Salad. Second plate: Cauliflower Korma and Perugu Paccadi (Onion

Salad with Yoghurt). For once, instead of Alu Gobi, try cooking cauliflower in a

different way. A sure winner, this curry goes with almost all types of breads and rices.

Suitable occasions: Pot-Luck Dish

List of ingredients: Calculate grocery list for multiple recipes

No. Ingredient Qty Measure Wt.(gms)

1 Chili Powder (Red Chili Powder) ¼ teaspoon 1.25

2 Coriander seeds ¼ teaspoon .45

3 Cumin Seeds (Cumin, Jeera) 1/8 teaspoon .26

4 Vegetable Oil 0.06 cup 17.19

5 Yogurt 1/8 cup 25.00

6 Cardamom ¼

7 Cloves (Whole) ¾

8 Garlic Paste 0.38 teaspoon 2.63

9 Ginger Paste 0.38 teaspoon 2.63

10 Turmeric (Haldi powder) 0.06 teaspoon .25

11 Cauliflower ½ pound 229.50

12 Salt to taste .25

13 Curry Leaves 21/2

14 Onions ¼ large

15 Tomatoes ¾ medium , 16 Coriander Leaves (dhaniya) ¼

fistful

17 Gasagasaalu (Poppy Seed, Khas Khas seeds) ¾ teaspoon 3.00

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Cooking procedure:

Step 1: Powder cloves, coriander seeds, cumin seeds, cardamom, poppy seeds and keep

aside.

Cut cauliflower into florets.

Step 2: Make into a paste onion and tomato.

Step 3: In a large dish add the paste from step 2, powder from step 1, ginger paste,

garlic paste, red chili powder, turmeric, salt, yoghurt and cauliflower florets. Mix well

and keep aside. Step 4: In a deep non-stick skillet, heat oil, add curry leaves and

coriander leaves. Immediately add the above mixture from step 3 and fry for five

minutes on high heat. Now reduce the heat to just below medium and add one cup of

water, stir and cover. Cook until the sauce thickens. Serve hot..

::

Cauliflower Pepper Fry

Ingredients

Cauliflower-1, Onion-1, Green chilli-2, pepper-2 tsp, Salt-to taste, Oil- 3 tsp,

kadugu,urud dhal-1 tsp, red chilli-2 nos, some curry leaves,

Method

Cut cauliflower in to medium sizes. in a pan add some water, salt and make it boil, after

boiling add cauliflower(it should boil for 10 mins). in a pan add oil, kadugu, urud

dhall, red chilli, curry leaves,onion, green chilli---> fry till the onion smell flies off,

then add cauliflower. Cook for few minutes...it will cook soon bcos already the

cauliflower is boiled in water, isit? after cauliflower is cooked, finally adD pepper

pwdr,cook for few seconds, then remove from heat.... Serve it hot...its an good side

dish for rice, taste & N’joy it.

::

WHATS THE DIFFERENCE BETWEEN A BOYFRIEND AND A HUSBAND? --ABOUT 30 POUNDS.

~Madonna

VEGETABLE CURRY

by: NICK NAIRN, from Ready Steady Cook

1 tbsp sunflower or vegetable oil

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¼ red onion, chopped

2 cloves garlic, peeled and chopped

½ sweet potato, peeled and chopped

1 tsp cardamom

1 tsp ground cumin

1 tsp coriander

1 tsp paprika

1 tsp turmeric

1 lime, juice only

400ml/14fl oz coconut milk

55g/2oz fresh coriander, chopped

Method

1. Preheat the oil in a large saucepan.

2. Add the onion and garlic and saute’ until soft.

3. Add the sweet potato and the spices and stir well.

4. Allow the curry to simmer for 8-10 minutes (or until the potato is soft) before adding

the lime juice and coconut milk.

5. Toss in the coriander and serve in a large deep bowl.

::

VEGETABLE BALTI

Sent in by: STEVE LEWIS, Cowbridge, South Glamorgan.

Select your vegetables, prepare and cook, and then combine them with the following

Balti

Spice Base. You will need 6oz (175 g) raw vegetables for each person.

2 tsp. Ghee

1 Garlic clove, thinly sliced

2 oz (50 g) Onion, chunky slices

1 tbsp. Balti Paste

Method

Heat the oil in the Karahi, and then stir-fry the garlic for about 15 seconds.

Add the onion and stir-fry for around 1 minute. Add the paste and stir-fry for a further 2

minutes adding water as needed. Remove from the heat and add 1 portion of the

vegetable of your choice and stir-fry to heat through. The Vegetables need to be either

steamed, boiled or microwaved to tender before stir-frying.

::

My wife started walking five miles a day when she was 40.

She's 59 now and we have no idea where she is.

~ anonymous

VEGETABLE

KORMA

1 small

cauliflower

(250gms)

¾ cup peas

2 potatoes

1 carrot

1 tomato

2 onions

2/3 garlic flakes

1 small ginger piece

1 tsp. chilli powder

1 tbsp. garam masala powder

½ tsp. turmeric powder

1tsp. Cumin seeds

4 tbsp. oil/ghee/any cooking medium

¾ cup coriander leaves, chopped (optional)

130

131

Method

Cut the cauliflower into small pieces, peel the potatoes and carrot and cut them into

small cubes, wash all vegetables. Chop the tomatoes, grate the onions.

Make a smooth paste out of the ginger and garlic. Heat oil in a vessel. Add the cumin

seeds. Add onion and saut. Add ginger-garlic and fry for one minute.

Add all powder masalas and vegetables. Add salt and sugar. Stir fry till crisp. Add 2 cups

hot water and cook till done. Add coriander leaves before serving (optional).

::

OKRA MASALA BALTI

Sent in by: NICK BARTLETT, Becquet Vincent, Jersey.

500g Okra, 4 tbsp. Oil, 250g Onion, cut into thin slices

1tbsp. Grated fresh root ginger , 125g finely chopped fresh tomatoes

1tsp. Salt, 1/2tspn. Ground turmeric, 1tspn.Ground fresh green chilli’s (reduce for mild

taste), 2tbsp. Whole coriander leaves

Method

Wash the okra in cold water and wipe off excess water with kitchen paper.

Cut off tops and tails of okra and either leave okra whole or cut into 5cm (2-inch) pieces.

Put the oil into a karahi or deep frying pan, add the onions and fry until they are

transparent. Add the ginger, tomatoes, salt, turmeric and chillis. Simmer mixture on low

heat for 7-10 minutes or until the liquid is reduced. Add the okra and stir once. Simmer

for 10 minutes on low heat or until okra is cooked but still firm to touch. Do not stir too

often as okra is a very delicate vegetable and may break up. Sprinkle with coriander

leaves.

::

When baking, follow directions. When cooking, go by your own taste.

~Laiko Bahrs

SaMbAR

[ I’m fond of sambhar ( life syrup ?!! ).

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BACHELORS’ SAMBAR

Ingredients

vegetables—any—cut into medium pieces.

tamarind paste--1 tsp salt to taste sambar

powder onion, small tomatoes-1 dhal

(thuvar 0r green dhal--1/2 cup oil and

mustard to season turmeric powder-1/2 tsp

asafoetida-pinch

Method

take a small pressure cooker.season with oil,the mustard,turmeric,asafoetida,followed

by onions,tomatoes,cut vegetables,dhal,sambar powder,salt,tamarind and add

enough water. cook for 5-6 whistles. open after ½ hour. garam smelling sambar

ready.takes only 20 minutes maximum

::

We are all dietetic sinners; only a small percent of what we eat nourishes us; the balance

goes to waste and loss of energy. ~William Osler

::

Carrot Sambhar

Ingredients

1. Toor Daal - 1 cup 2. Carrot - 2 long 3. Onion - 1 big 4. Tomato - 2 small 5. Green

Chillies - 2 cut lengthwise 6. Tamarind paste - I teaspoon 7. Curry leaves 8.

Coriander to Garnish

Method

1. Pressure cook the daal 2. Add oil to a kadai and splutter mustard and fenugreek

seeds.

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3. Add chillies, curry leaves and garlic(optional) 4. Add onions and fry till golden

brown 5. Then add the cut carrots and saute them 6. Add the tomatoes and cook

till the

carrot becomes soft. 7. Then add the cooked daal and tamarind paste 8. Cook till it

comes to a boil and then garnish with curry leaves

::

NUTRELA SAMBHAR

Ingredients

For Sambhar Powder 1 tbsp. Coriander seeds 1 tbsp. Bengal Gram Dal ½ tea spoon black

peppercorn 1 tsp. Garam Masala 1 tbsp. Oil 2-3 red chilies 1 tbsp. Black Gram Dal 1

tbsp. Grated Coconut. 1 tsp. Fenugreek Seeds For Sambhar soup ½ cup Nutrela 1 small

Brinjal ¼ cup shelled peas ½ cup Tamarind Pulp ½ tsp. Turmeric powder 1 tsp. Chopped

ginger 2 cup Red gram Dal 1 small piece Pumpkin 1 potato Salt - to taste 2 Chopped

green chillies A small piece chopped ginger For seasoning 2 tsp. Oil ¼ tsp. Cumin

Powder A pinch asafetida A few curry leaves ¼ tsp. Fenugreek ¼ tsp. Mustard seeds 1

Chopped onion

Method

1. Heat oil Fry allthe ingredients (listed above for Sambhar powder) until light brown and

grind. 2. Cook dal with enough water till tender and pulpy. 3. Boil diced vegetable

and Nutrela in tamarind juice. 4. Add well cooked dal, salt turmeric powder and

sambhar powder. Boil for 5 minutes 5. Fry mustard seed, cumin seed, fenugreek

seed, asafoetida, curry leaves and onion, in hot oil. Season cookedsambhar with it.

Add coriander leaves.

SErve hot with rice or idli.

::

CHANNA SAMBHAR

Ingredients:

1 cup Toor Dal

1 tsp Tamarind

3 tsp Salt

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a pinch Turmeric

2 tsp Channa Dal

3 tsp Dhania seeds

1 pinch Hing

3 Red chilies

¼ cup Grated coconut

1 tsp Mustard

10 Coriander leaves

1 Green peppers cut into pieces

1 Onion chopped

1 Tomato cut into pieces

Method:

Boil the toor dal with 3 cups of water.

Fry channa dal, dhania seeds, hing, and red chilies for a few minutes, and then fry them

with the grated coconut. Grind the above mixture with water.

Fry the green pepper in oil for a few minutes. Boil the tamarind paste, water, salt,

turmeric, tomato and vegetables. cook for about 5 minutes. Add boiled dal and bringit

to a boil In the meantime fry the mustard seeds and onion.

Add the above ingredients & coriander leaves to the mixture.

::

Arachuvitta sambhar

Ingredients

vegetables: onions-1 big okra-250 gms. bringal-1 small pumpkin-1 small piece grind:

coriander seeds-1 tbsp. methi seeds-1 tsp. channa dal-1 tbsp. coconut- 1 handful red

chillies-5 nos. hing- a pinch tamarind-i lemon sized haldi powder-1 tsp. curry leaves

and coriander leaves- to garnish mustard seeds-1 tsp thur dal-1 cup oil-1 tsp salt-to

taste

Method

135

cut all the vegetables. place a vessel in the stove and extract tamarind water and put all

the cut vegetables.put halid powder in it.don’t put salt now.allow it to boil.once

vegetables are cooked fully put some salt in it. in another kadai put some oil put all

the ingredients for grinding.and grind with coconut. cook thur dal and keep aside.

finally put the ground mixture,tur dal in the sambhar which contains the vegetables.let

it boil and becomes a gravy. atlast season with mustard seeds and garsnish with

coriander and curry leaves.

::

Greens and Dhal

Ingredients

Fresh greens - 2 bunches [any kind preferably not sour in taste]

tur dhal - ½ cup;

moong dhal- lesser than ¼ cup{dhals to be pressure cooked]

Garlic- 6 nos. pods [optional]

Green chillies –

2 nos Tomatoes - 2 big ones

Turmeric powder - ½ tspn

Method

For seasoning 2 med Onions finely sliced 2-3 Green chillies seeded & cut lengthwise red

chillies - 2 de seeded & broken up Fresh ginger shredded ,” pc mustard - ½ tspn Cumin-

1tspn hing - a little curry leaves - little Oil 3 tbsps. Salt to taste For Garnish: 1- 1 ½ tbspn

Lime Juice

Method

Pluck greens, wash, cut finely and keep aside. Wash & pressure-cook (both tur dhal and

moong dhal) Dhals with saffron powder, green chillies, tomatoes & garlic pods (for 2

whistles remove keep aside to cool) once the cooker has cooled down open & mash the

dhal & keep. In a vessel add when hot add onions & fry till golden brown now add the

emaining seasoning ingredients & fry. Once the mustard seeds crackle add the greens

(Keerai) & fry till the colour changes, now add the cooked dhal & mix well, add water if

too thick bring to a boil - remove & garnish with chopped Corriander leaves & a lime

Juice, serve with Rice,Chappattis, Puris etc.

::

Vatral Kuzhambu

Ingredients

Sundakkai, Manathakkali or

any vegetable Vatral or you

could use fresh Brinjals cut

into cubes

methods

Lady’s fingers could be fried nicely & add’d to the Kuzhambu, Tomatoes could be used.

Tamarind a golf size ball soaked in water & the pulp extracted & kept aside; Sambar

Powder 11/2 - 2 tbspn. For Seasoning: Mustard Seeds ½ tspn; Methi Seeds-1/2 tsp.; Dry

Red Chillies-4 de seeded & broken & kept; Channa Dhal 1 tspn.; Asafoetida Powder - a

big pinch; Curry Leaves - few Oil 4-6 tbspns. Salt to taste

Method

Preparation Soak the tamarind in water & extract the pulp (juice). Add salt to taste - &

keep aside. Now put a vessel on the gas add oil when hot add the channa dahal, curry

leaves red chillies, mustard & methi seeds & fry till dhal is brown & the mustard seeds

crackle now lower the heat add the Sambar powder & fry for 2-3 mins. do not allow to

burn

• a nice smell will arise now add the Tamarind water mix well & allow to bubble

nicely till the required thickness has been reached - remove from fire & serve with

ghee,

roasted pappads & plain white rice. Tips You could roast/broil 2 tspns of rice & powder

the same mix in a little water & add to the Vatral Kuzhambu to thicken faster. Vatral

Kuzhambu method 2 For Masala Urud Dhal 2 tspns; Pepper corns 1 tspn; Red Chillies 4

nos;

asafoetida a bit; Fry the above ingredients in a little oil until golden brown & grind to a

smooth paste. To the the Tamarind juice add the paste & prepare the Vatral Kuzhambu.

136

137

::

Green Chilly Curry

Ingredients

¼ Kg Green Chillies - long thick variety. ¼ cup oil; 3 med. size onions finely minced; 1

tspn ginger paste; 1 tspn Garlic paste; ½ tspn turmeric powder; A lime size ball of

tamarind soaked in 1 - 2 cups of warm water.Salt to Taste. For Grinding to a paste: 1

onion (sliced & fried); 1 tbspn each coconut/peanuts/white Yellu/Roasted Corriander

seeds powdered; 1 tspn roated Jeera Seeds powdered; ¼ tsp. Turmeric powder; 1 tspn

Chillie Powder.

Method

Slit chillies lengthwise, soak them in salt water for ½ an hour, drain & keep aside. Heat

Oil& fry chillies till the chillies change its colour - keep aside. In the same oil fry the

minced onions to a golden brown add ginger garlic paste & fry on slow heat for 2-3

mins.now add the onion paste ingredients & continue to fry on low heat till oil comes to

the surface, at this stage add the tamarind pulp & salt to taste mix well & leave to

simmer, & the gravy thicken - now drop in the fried Chillies, mix well & leave to simmer

for a further 3-5 mins. Remove f rom heat & garnish with chopped corriander leaves &

serve with Roti/Pulao or boiled rice. P N If more tamarind is required - as per yr. taste

you could include accoring to your taste. The Gravy should resemble a sauce

consistency Pearls recipe

::

Vegetables are interesting but lack a sense of purpose when unaccompanied by a good

cut of meat. ~Fran Lebowitz

Tomato-Pulik Kulambu

Ingredients

Tomato 10, coconut 1cup, onion 3, tamarin water ½ cup, olive oil 3t.spoon.Green chilli

3, salt to taste,curry leaves , mustard seed ¼ tspoon,curry powder 4t.spoon coriander

leaves.

Method

Wash and cut the tomato into 2 inch pieces.Heat the olive oil and pour onions,green

chilli,curry leaves mustard seeds until become brown and add tomato tamarin water

138

boil for few minutes.Mixed well the curry powder,coconut and salt.Let it to boil till the

curry paste become thick.Garnish with coriander leaves.It is excellent for roti

canai(Malaysian food) rice dosai idly and other’s try it.

::

Garlic rasam

Ingredients

garlic-3-4 pepper-1tsp jeera-1tsp redchilly-3 tomato(optional) toordhal(1/2cup)

Method

first extract tamarind juice into 3-4 cups with that juice addasafoetida,

cilantro&curryleaveslet it boil tillthe tamarind smell goes. grind garlic pepper

jeera&redchilly addthe paste into the tamarind juice. andthen add dhal water .for

seasoning add mustard&garnish with cilantro.

::

Brinjal Chagoo

Ingredients

1. Brinjal - 300 gms 2. Tomato - 200 gms 3. Onion - 150 gms 4. Green chilly - 3 nos

5. Chilly powder - 3 teaspoons 6. Tamarind - small lemon size 7. Jeera - ½

teaspoon 8. Dhani - 1 teaspoon 9. Sesame - 1 teaspoon 10. Grated Coconut - 3

tablespoons 11. Phudina & Coriander leaves

Method

Fry Dhaniya, Jeera, Sesame, Grated Coconut and make fine paste. Put mustard in heated

oil, then add green chilly, onion, tomatoes fry well then add brinjal and heat it sim for 5

minutes. Finally, add tamarind water, salt, chilly powder, and turmeric powder in the

paste and cook for 5 minutes.

::

If you want to make an apple pie from scratch, you must first create the universe.

~Carl Sagan

Capsicum Gravy

139

Ingredients

1. Capsicum - ¼ Kg. 2. Grated Coconut - 2 tablespoons 3. Cashew - 8 nos 4. Green

Chilli

• 2 nos 5. Kasa Kasa - 2 teaspoons

Method

1. Make fine paste of Coconut, cashew, Chilli, and Kasa Kasa. 2. Cut the Capsicum into

small square pieces and fry them in 2 tablespoons of oil 3. Finally, add the paste, a cup

of water in the frying pan and heat it for five minutes in sim.

::

Tomato Rasam

Ingredients

Small can tomato sauce, rasam masala, frying ingredients, 2 tsp. vegetable oil, 3 cups

water, 1 1/2tsp. salt, chopped corriander for garnish. Masala: grind the following

using mortar and pestle: 10 pepper corns, 2-3 pinches of cumin, 2 cloves of garlic,

and 2 dry red chillies Frying ingredients: 1/8 tsp. of mustard seeds, 1 pinch of urad

dhal, 4-5 curry leaves

Method

In a two quart saucepan add frying ingredients to heated oil. When the mustard seeds

pop, add the rasam masala. After 30 seconds when you smell the masala, add the

tomato sauce and 3 cups of water and salt. Keep it on medium heat until it starts to

boil. (do not let it boil). Add chopped corriander leaves and serve it hot with rice.

::

Onion Rasam

Ingredients

Things Required: 1-yellow or white onion,1 clove of garlic,ginger(if required a small

piece),1/2 lemon size of tamarind,1/2 spoon of turmeric powder,3/4 spoon of chilli

140

powder,1/2 spoon of jeera,currileaves,3/4 spoon of salt,1 table spoon of oil or ghee(if

desired)

Method

Make the tamarind juice and cut the onion in to pieces and squeeze it in the tamarind

juice and keep it a side.In a pan add the oil,asefotida powder,garlic,currileaves,jeera and

fry .Then add the garlic,ginger,turmeric,chilli powder and kept the stove off.Then add

the tamarind juice(with onion pieces on it)and add salt.No need of heating this

rasam.The rasam will get hot with pan heat itself and that heat is enough for this

rasam.Thi s a good for all and especially those who will get stomach upset.

::

instant & fast buttermilk kolambhu

Ingredients

Besan powder, chilli powder, tumeric powder, salt, curd

Method

Mix 3-4 tsp of besan powder, ½ tsp of chilli powder, little tumeric and desired salt to 1

½ cup of water and mix it well without lumps. Then in a vessel season using mustard,

urad dhall and curry leaves. then ass this mixed water to it. well it becomes thick add

1 cup of curd. when it boils well switch off the stove and its ready.

::

brinjal pulli kuzhambu

Ingredients

Brinjal (small size),coconut,red chillies,coriander seeds,onions (small), pepper corns,

jeera , ginger, garlic, cloves, cinnamon, mustard, tomato, curry leaves, gingelly oil,

asofoetida, fenugreek, salt.

Method

Step 1: Pour little oil in the kadai. Add onions ,grated coconut,red chillies,coriander

seeds, pepper corns, jeera , ginger, garlic,cloves, cinnamon and fry for a while . Step 2:

Make a fine paste of the ingredients of step 1 Step 3: Pour little oil in the kadai, add

mustard seeds, fenugreek (little), asofoetida,tomatoes, fry for a while . Add full brinjals

141

slotted into four , and fry for sometime. Add the paste and little water and salt as per

needed. Cook for 10 min.

::

We should look for someone to eat and drink with before looking for something to eat

and drink... ~Epicurus

2 Mins Rasam

Ingredients

Tamarind - lemon size Turmeric powder - 1 pinch Tomato - 1 no. red chillies - 2 nos.

Garlic flakes - 3 nos. Small onion - 1 no. Pepper and jeera(cumin)powder. curry leaves,

salt as required. (servings for 2 )

Method

Smash the tomatoes in the tamarind paste. Add turmeric,onion,salt and pepper and

jeera powder. keep it aside. Take kadai with little oil and heat it. Add red chillies,

smashed garlic flakes,curry leaves and saute it for a while till the garlic is cooked.

Add this seasoning to the liquid and boil it for a 10 mins. Your rasam is ready to eat.

::

Vendhaya Kuzhambu

Ingredients

Vendhayam 1 cup, Coconut - 1 cup, gingelly oil 4 tbsp, dhaniya 2tbsp, Red chillies

6,Onion (Big) - 1 (small pieces), Garlic - 2 tamarind, small lemon size, Tomato - 1,

curry leaves, coriander.

Method

Soak Vendhayam overnight. Heat oil. Fry Onion, garlic, Curry leaves. Grind Dhaniya and

red chillies. Add to onion. Fry for 5 mts. Add Vendhayam. Fry for 5 mts. Add Tamarind

water,tomato,salt, turmeric pwdr. Let boil for 10 mts. Extract coconut milk thrice and

keep seperately. first add 3rd extract then second and then 1st. After 1st extract switch

off gas after 2 mts. Garnish with coriander leaves. This tastes excellent when taken with

rice or chapathi.

::

Dhal Rasam

Ingredients

Tur Dhal - ½ Cup (Pressure Cook till soft &

keep aside- Open Cooker when it has

cooled down & strain away the Dhal

Water & keep for the Rasam - You could

use the Dhal for Sambar or for any other

Preparation of your’s). Tamarind as big

as a lime size ball -(soak in 2 cups warm

water & extract the pulp & keep aside);

Salt to Taste; Tomatoes 2 no’s (medium

size) - chopped & kept;

Asafotedia Powder - ¼ tspn; Rasam Powder 1 Tbspn. Seasoning Ingredients required:

2tspns. Oil; 2 Red Chillies; Mustard Seeds ½ tspn; Curry Leaves few; Jeera Seeds ¼ tspn.

For Garnishing: Chopped Corriander leaves - 1 tbspn.

Method

In a vessel add the Tamarind Water (extract), Chopped Tomatoes, Asafotedia Pwd., Salt,

Rasam Pwd. & 1 - 2 Glasses of water, mix well & place on fire, let it bubble nicely till the

raw tamarind smell goes - now add the Dhal Water & if necessary another 2 glasses of

water & bring to a boil, it will froth up - remove from fire & keep aside. Fry your

seasoning ingredients & pour over the Rasam. Garnish with chopped Corriander leaves.

Serve Hot with Plain Rice, Pappads, Kootu, & Poriyal. PN: When using Tomatoes too for

the Rasam check on the quantity of tamarind you are using.

::

No man is lonely eating spaghetti; it requires so much attention.

~ Christopher Morley

Coconutmilk Rasam

Ingredients

142

143

Coconut milk ½ cup Jeeragam 1and1/2 tsp Asfoetida 1 pinch Tomato 2 lemon size

Garlic 1 clove Red chillies 2 Green chilli 1 Pepper 1tsp Turdhall ½ tsp Tamarind cherry

size Mustard 1 pinch Urad dhall 1 pinch Coriander leaves little curry leaves little

Method

Grind jeeragam, greenchilli,turdhal, pepper,garlic and keep it aside. Soak tamarind in

water for 5 to 10 min and extract the juice from it. The mash tomatoes in the tamarind

juice and then add the ground masala in it. Heat one spoon of oil in a pan add mustard

seeds, urad dhall, feenugreek and redchillies. Then add the mixture in it. Let it boil for 5

min then add coconut milk in it, let it boil for 2 min. Garnish it with coriander and curry

leaves

::

Takkhali vattha kulampu

Ingredients

Takkali 3 or 4, ulutham paruppu ,kadalai paruppu, kaduku, venthayam ,turmarind,

karapodi(mirchi masala), manchal thool,salt

Method

cut the tomotoes in smaller pieses. fry one teespoon of kaduku, uluthham , kadalai

paruppu in oil. put the cut pieses of tomotoes in the frying pan, fry well for ten

minutes. Make thick solution of pooli in water. pour it in the frying pan, once

tomotoes fried nicely. put salt, karapodi, and manchal thool bol it for half an hour. i

hope you should try and see . easy bachelor cook. goes well with any side dishes like

pototo wafers or any kariamudhu.

::

Kandathippili Rasam

144

Ingredients

Toor Dhall: 1 tsp Dhania seeds:1 tsp Pepper: 1 ½ tsp Red chillies : 3 or 4 Hing: 1 small

piece Jeeragam : 1tsp Kandathipili or modi sticks : 5 or 6 Tamarind extract: from a

big lemon sized ball Ghee and mustard :1 tsp each Curry leaves Salt to taste

Method

1. Roast hing, chillies, pepper, dhania seeds and toor dhall along with the

kandathippili ticks. 2. Strain the tamarind and make 2 ½ cups of extract 3. Add salt

and some hing and allow it to boil. 4. When the smell of raw tamarind has

vanished, make a paste of all the items that have been roasted and pour this on to

the boiling tamarind and allow it to boil 5. After about five minutes, grind the jeera

alone in water and add it to the tamarind mixture. Then add sufficient water and

set the flame to simmer. 6. Remove it from the flame when the rasam starts to

boiling 7. Heat ghee, add mustard seeds and allow them to crackle and then add

the curry leaves and pour it over the rasam Serve hot with plain rice or can be

consumed as such as an appetiser

::

poritha kuzambu

Ingredients

1tsp urad dal,1tsp jeera,1tsp pepper,2 to 3 red chillies,1tbsp grated coconut,salt as per

the taste,diced vegetables 3/4cup,moong dal 1/2cup,curry leaves.Suggested

vegetables are chow-chow,snake gourd,drumstick and ridge gourd.

Method

Fry each of the first five ingredients separately and grind together into a paste.Cook the

dal in an open pan.Pressure cooking the dal is not recommended.Once the dal is half

cooked add the cut vegetables and cook it along with the dal.Once the vegetable is

cooked add the ground paste and salt.Add water if necessary.Boil till the gravy

thickens and then add the curry leaves.Season with mustard.Serve hot with plain rice.

::

145

Mysore Rasam

Fry the following lightly until golden brown in a spoon of ghee and grind the following

in a mini blender jar to make a paste: coriander seeds(Dhaniya)-2 spoon, black whole

peppers(Milagu)-1 spoon, gram dal-1 spoon, red chillies-2-3, asafoetida(Perungayam),

grated coconut - 2 spoons(Add last). Steam ½ cup of toor dal in a pressure cooker.Cut 1

large tomato and add 2 cups of water to it.Add salt, Sambar powder, asafoetida,

tamarind juice and heat the mixture until the raw smell of tamarind is gone.Add

steamed toor dal and the ground mixture.Keep it in low heat for sometime and then add

½ spoon rasam powder.Add splattered mustard.Add green coriander leaves and curry

leaves.

::

GARAM MASALA

(approximately 1 ½ cups)

Ingredients:

3 - 5” pieces Cinnamon stick

1 c (???) Green cardamom pods

½ c Cumin seed

½ c Black pepper corns

½ c Cloves

½ c Coriander seeds

Procedure:

Dry the ingredients in an oven. Do not let them turn brown. Remove the seeds from

the cardamom pods. Pound cinnamon sticks into smaller pieces. Combine ingredients

until they are well mixed and blend at high speed for 2-3 minutes until completely

pulverized. (LINE MISSING, The recipe seems to be complete, but as the original had

this I am letting it remain.)

::

A nickel will get you on the subway, but garlic will get you a seat. ~Old New York

Proverb

146

Indian Chickpeas From: demers@ere.umontreal.ca (Demers Serge)

250 gr of chickpeas (1 cup)

2 Tbsp vegetable oil

1 oinon chopped

2 cm cinnamon stick

4 cloves

2 garlic cloves, squashed

2 cm fresh ginger, chopped

1 green chili pepper, finely chopped

2 tsp ground coriander

¾ cup of chopped tomatoes (from a can)

1 tsp garam massala

1 Tbsp cilantro, chopped

Soak chickpeas overnight, rince, cook in water until tender. Drain, KEEP THE COOKING

LIQUID!

In a frying pan heat the oil, fry oinon until golden. Add cinnamon and cloves, cook a few

seconds. Add garlic, ginger, chili pepper, ground coriander and cook 5 minutes, stirring.

Add tomatoes, with the juice and cook until all liquid has evaporated.

Add the chickpeas to the pan, mixe well, cook 5 minutes. Pour the cooking liquid of the

chickpeas and simmer for 25 minutes, until all the liquid is gone.

Sprinkle with the garam massala and cilantro.

Can be served hot of cold.

::

(coconut curry)

Ingredients

1. 1 small coconut grated 2. 1 teaspoon urid dal 3. ½ teaspoon tur dal 4. ½ teaspoon

rice 5. 1 teaspoon dhania 6. 5 red chillies 7. Tamarid one small lemon size 8. salt

approriate 9. Turmeric powder 10. Oil 1 teaspoon

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Method

In a pan, put the oil and fry all the ingredients(2 to 6 mentioned above) till brown.

Grind them well with the grated coconut. Make tamarind paste and boil it for 5 minutes.

add turmeric and salt. If you want to add vegetables, then ladies finger and/or brinjal

are the good ones for this. Fry the vegetables a bit before adding them to the tamarind

paste. Once the vegetables are cooked properly, add the coconut paste into it and wait

for 5 more minutes. Add curry leaves for garnishing. You can also garnish this with the

fried mustard seeds in oil. This is a special kolambu made majorly of coconut and tastes

very good. It is a nice change for people who are bored of sambar and rasam every day.

::

ONION AND TOMATO RAITA (4-6 Servings)

Ingredients:

8 oz. Yogurt (plain)

1 small Onion

½ t Salt

1 small Tomato

½ t Chat Masala (optional)

½ t Black pepper (ground)

¼ c Milk

Method:

Beat yogurt and milk until smooth. Chop onion and tomatoes and add to yogurt. Add

salt and pepper and sprinkle the Chat Masala over, and serve.

::

BOONDHI RAITA

Ingredients:

¼ c Besan

½ c Water

Ghee for frying

to taste Salt

to taste Pepper

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to taste Chat Masala

1 ½ c Yogurt

¼ c Milk

Method:

Make a pouring paste of the besan and water. Heat ghee and drop paste into it through

a slotted spoon to get little drops that fall one at a time (these are boondhi). Remove

the drops when golden brown and dry on a paper towel to remove extra oil. Soak the

drops in warm water. Add milk, salt, pepper, and add Chat Masala to yogurt. Squeeze

water out of boondhi and add to yogurt.

::

VEGETABLE KURMA

Recipe from Sriram

Ingredients:

2 cups Vegetables

2 Onions cut length-wise

2 Green chilies cut length-wise

1 tsp Coriander powder

1 ¼ tsp Salt

one pinch Turmeric powder

½” Cinnamon stick

2 Cloves

2 Cardamom

2 tblsp Coconut powder

1 tsp Khus-Khus (poppy seeds)

¼ tsp (3 cloves) Garlic

¼ tsp powder (or ½” fresh) Ginger

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Method:

Put a reasonable sized vessel on the range and heat oil. Add cinnamon, cloves and

cardamom and fry for 2-3 minutes. Add onions and green chilies and fry till onions turn

brown. Add garlic + ginger paste and fry for a minute or so. Add vegetables and fry for

about 3 minutes. Add Water (about a cup or two). Let the vegetables + turmeric powder

cook.

If you are using canned or frozen vegetables skip the above step.

Add coconut paste, khus-khus, salt and wait until cooked.

(Note: Cook on low heat.)

::

tomato curry

Ingredients:

1 cup Vegetables

¼-1/2 tsp Coriander powder

1/8-1/4 tsp Chili powder

1/8-1/4 tsp Garlic powder

1 tsp Salt

1 large Onion

¼-1/2 tsp Mustard seeds

1/8 tsp Urad Dal

¼-1/2 cup Tomatoes-crushed

Method:

Mix the garlic, coriander and the chili powder along with salt and place it aside.

Pour about 2 tablespoons of oil in a pan and heat. Add mustard seeds and urad dal.

The mustard seeds will split and the oil may spill. Be careful when you are doing this.

Wait until the mustard seeds stop making any noise. Add onions and fry until the

onions turn brown. Add the vegetables, the mixture of step 1 and the crushed

tomatoes.

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Fry for about 5 minutes, if you are using canned vegetables. Otherwise cover the pan

and let the vegetables cook. (This might take about 10-15 min.)

::

GREEN PEPPER CURRY

Ingredients:

2 large ones Green Pepper

¼ tsp Chili powder

1/8 tsp Turmeric powder

½ tsp Dhania powder

1 tblsp Coconut flakes

1 tsp Khus Khus (poppy seeds)

1 small bunch Fresh Coriander leaves

2 small Tomatoes

2 Onions

2 tblsp Oil

1 small piece Vadium (Vadium is a combination of various spices)

1 ¼ tsp Salt

Method:

Cut the green peppers, onion and tomatoes lengthwise. Grind chili-powder, turmeric,

dhania powder, coconut and poppy seeds.

Heat oil and add vadium. When vadium turns brown, add onions and fry for 4 minutes.

Add tomatoes and fry for 2 minutes. Add green pepper and Masala. Add coriander

leaves.

Cook on low heat (should take around 15 minutes).

::

DRY POTATOES (SOOKHA ALOO)

(4-6 Servings)

151

Ingredients:

4 medium size Potatoes

2 t Cumin seeds

1 t Salt

2 t Mango powder

¼ t Hot pepper

2 t Garam Masala

Oil (to fill pan to 2”)

Method:

Boil potatoes until cooked but not overdone. Peel and cut into ½” cubes.

Heat oil very hot, add and brown cumin seeds. Add potatoes and fry until they are

golden brown. Add the remaining ingredients, and fry for 2-3 minutes or more.

Remove from oil with a slotted spoon.

Serve hot.

Tips: Use enough oil so that the potatoes will not need to be stirred often. This avoids

breaking them up.

::

OKRA (BHINDI)

(Serves 6)

Ingredients:

1 lb okra

2 small Onions

2 small Tomatoes

¼ t Turmeric

to taste Salt

Red pepper (optional)

Oil for frying

152

Method:

Wash the okra and dry it thoroughly. Cut off the heads and cut into small circles. Chop

the onions and tomatoes separately. Deep fry the okra until very brown. Remove from

heat and set aside. Pour out some oil.

Add turmeric to hot oil. Add the onions and fry until golden brown.

Add the fried okra, salt, pepper, and tomatoes.

Cover and bake at 250 deg F for 15 minutes.

::

PANEER (CHEESE)

Ingredients:

1 ½ pints Milk

½ t White vinegar AND

½ t Lemon juice OR

1 c Yogurt

Method:

Heat milk and stir constantly to prevent a layer of cream from forming on the top.

Remove from heat when it boils and slowly add white vinegar and lemon juice or yogurt.

This sours the milk. Strain through a muslin cloth or a double layer of cheese cloth and

squeeze out the whey (liquid).

Hang to drip dry for 2-3 hours (or overnight). Then lay out the cheese in a rectangle in a

tray and place a weight (the more the better, but at least 10 lbs) on it for ¾ hour.

Cut it into whatever shape you like.

::

MATTAR PANEER (PEAS AND CHEESE)

Ingredients:

2 Onions

2 Tomatoes 4 cloves Garlic ½ packet frozen Peas

1” cube Ginger

¼ t Turmeric

to taste Salt

to taste Pepper

½ t Garam Masala

2 c Water

Method:

Cut paneer in 1” cubes and deep fry. Make Masala with onion, garlic, ginger, and

tomatoes. Season and add turmeric. Add peas and paneer.

::

NAVRATHNA KURMA

(Serves 6)

153

Ingredients:

100 g Paneer (or cottage

cheese)

2 teacups Mixed boiled

vegetables

(carrots, french beans, green

peas, potatoes)

3 Tomatoes

2 Onions

1 t Ginger and garlic paste

1 ½ t Chili powder

½ t Turmeric powder

2 t Coriander powder

1 t Garam Masala

1 teacup Milk

3 t Fresh cream

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3 t Ghee

to taste Salt

Ghee for deep frying

Method:

Grate the onions. Put the tomatoes in hot water. After 10 minutes take off the skin and

chop. Cut the paneer into small pieces and deep fry in ghee.

Heat oil in a vessel and fry the onions for a few minutes. Add the ginger and garlic

paste, and fry for ½ minute. Add the chopped tomatoes, turmeric powder, coriander

powder and chili powder, Garam Masala and salt. Fry for at least 3-4 minutes. Add the

boiled vegetables, milk, cream and fried paneer pieces. Cook for a few minutes.

Serve hot decorated with silver foil.

::

CAULIFLOWER AND POTATOES (ALOO GOBI)

Ingredients:

1 medium Cauliflower

2 medium Potatoes

1 Onion

1 Tomato

1 clove Garlic

1” piece Ginger

pinch Turmeric

to taste Salt

to taste Pepper

to taste Garam Masala

Method:

Make Masala with onion, garlic, ginger, and tomatoes. Add turmeric and spices. Break

the cauliflower in flowerettes and cut the potatoes into cubes (8 pieces each). Add both

to Masala and lower heat to simmer. Cover the pot until the cauliflower and potatoes

are coated.

::

CURRIED EGGPLANT (BHARTHA)

(Serves 4 to 6)

Ingredients:

2 lb Eggplant

4 medium Tomatoes

3 t Fresh chopped coriander

½ c Ghee

½ c Finely chopped onion

Method:

Preheat oven to 450 deg F. Bake in the middle level of the oven for 1 hour or until very

tender. While they are still warm, peel and crush the eggplants.

Heat oil and fry onions until soft and clear. Do not brown. Add the tomatoes and fry for

2 minutes. Add the eggplant and stir until almost all liquid disappears and the mixture

leaves the side. Place into a bowl, sprinkle on coriander and serve at once.

::

CURRIED MUSHROOMS

Ingredients:

½ lb Mushrooms

1 large Onion

¼ t Turmeric

to taste Salt

to taste Chili

155

156

2 large Tomatoes

Oil

Method:

Wash and finely slice mushrooms. Slice onion fine. Heat oil and add turmeric and

onions. Fry until soft. Add the sliced tomatoes and cook for 3 minutes, stirring all the

time. Add the mushrooms, cover and simmer for 15-20 minutes. Remove cover and dry

out all the water. Serve hot.

::

LENTILS

MASUR DAL (LENTILS)

(Serves 4)

Ingredients:

1 c Dal (Moong - yellow, or masur - pink)

3 ½ c Water

to taste Salt

to taste Pepper

¼ tsp Turmeric

2 cloves Garlic

1” piece Ginger

1 small Onion 2-3 Tblsp Ghee (Can be replaced by butter) 1 t Cumin seed

Method:

Wash the dal and drain it. Boil water and add the dal, salt, pepper, turmeric, finely

chopped ginger, and garlic. Cover the pot and simmer for 20 minutes.

When done, heat the ghee, add the cumin and fry until golden brown. Add thinly sliced

onions. Fry until crisp and brown. You may add paprika and finely chopped tomatoes

to the above for color (Pour over the dal and serve).

::

157

MAH KI DAL (WHOLE BLACK BEANS)

Ingredients:

1 c Urad or Mah dal

1” piece Ginger

12 cloves Garlic

Water

to taste Salt

2-3 Tblsp Ghee (Can be replaced by butter)

to taste Green chili (optional)

to taste Garam Masala

¼ t Turmeric

Method:

Clean, wash and add the dal to boiling water. Add turmeric, salt, half of the finely

chopped ginger, garlic and cook on medium heat for 2-3 hours or pressure cook at

15psi for ½ hour. Uncover, cook further in same pan on low heat for ½ hour, stir and

mash every now and then until a creamy consistency is achieved.

Heat the ghee, add remaining ginger, stir, add sliced onions, chili, and fry until golden

brown. Add cumin or coriander (optional). Pour over dal just before serving.

::

RED KIDNEY BEANS (RAJMA)

(Serves 6 - 8)

Ingredients:

2 c Red kidney beans

3 qt Water

1 t Turmeric

1 T Salt

158

¼ c Oil

1 c Onion, Chopped

1” piece Ginger, chopped

1 t Garam Masala

3 Chopped tomatoes

Coriander leaves for garnish

Method

Wash beans and boil for 2-3 hours or ½ hour in a pressure cooker. In the meantime

make Masala of onions, garlic, ginger and tomato as in chicken curry. Add to the beans

and cook again until most of the liquid dries up and the beans are soft and thoroughly

cooked. Garnish with coriander leaves and serve.

::

Chana Masala

Ingredients

2 T vegetable oil

1 medium onion, chopped

1 large clove of garlic, minced

1 T curry

1 T tomato paste (I used ketchup, how embarassing :)

15 oz can of chick peas drained, reserving 3 T liquid

½ T lemon juice

½ t salt

fresh black pepper

crushed red pepper, optional to taste

1 T butter

159

Heat oil on medium high heat. Fry onions until slightly browned. Reduce heat to

medium. Add garlic, curry, and paste. Stir and simmer about 2 minutes. Add chick

peas, liquid, lemon juice, salt, and black pepper. Simmer 5-6 minutes, stirring

occasionally. Add red pepper to taste. Add butter, stirring through to melt it. Stir and

simmer for 5 minutes more or until peas are softened and dish is hot. Serve over rice.

::

Bengali Red Dal Curry

From: jkandell@Violet.CCIT.Arizona.EDU (Jonathan Kandell)

Key spice: Panch Phanon Mix, also known as Five Spice (do not substitute Chinese Five

Spice!)

Equal proportions of whole cumin, fenugreek, anise, mustard, “Indian black onion”

seeds (kalunji). You will need to go to an Indian Store to get the last ingredient. It is

not related to the onion.

1 ½ C red lentils

3 ½ C water

6 serrano chilies (or 3 jalepeno?), either whole or sliced in quarters

¼ t turmeric, or more to taste

1 ½ t salt

4 T ghee, butter or vegetable oil

1 C minced onions

1 C chopped tomatoes

1 T grated fresh ginger

2 T ghee or vegetable oil

1 T panch phanon mix

4 dried small red chilies

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1-3 cloves garlic

There are three basic steps to this recipe: cooking the lentils in water, making a

tomato/onion/ginger mush, and making a spiced oil.

1. Rinse lentils well, add water, serrano chilies, turmeric and salt.

Bring carefully to boil and cook over low to medium heat, partially covered, for 25

minutes. Cover and cook another 10 minutes. Adjust salt.

2. While lentils are cooking, cook onions in a frying pan in the oil until they are golden

brown (approximately 10 minutes), stirring constantly. Add tomatoes and ginger and

continue cooking until the tomatoes decompose into a delicious and fragrant mush

(approximately 8 minutes.) Stir constantly so that tomato mixture doesn’t stick. Turn

heat to low if necessary.

3. Scrape out this mush into the lentils and stir it in. Let lentils sit while you make the

spiced oil.

4. Do a quick rinse of the frying pan, without soap, and dry thoroughly.

Add the remaining 2T oil and heat over medium high heat. When oil is hot add panch

phanon mix and heat until the seeds begin to pop, about 15 seconds. Add red chilies

and fry for another 15 seconds, until they turn a little darker. Turn off heat and add

the crushed garlic and let sizzle for about 30 seconds. Stir this mixture into the

lentil/tomato mixture and serve with rice. Adjust salt.

Using ghee changes the taste compared with oil. I prefer it for step 4. It tastes good

either way though.

::

Dal Kofta Curry (Steamed Toor Balls in Buttermilk)

From: jkandell@Violet.CCIT.Arizona.EDU (Jonathan Kandell)

Recipe by Aroona Reejhsinghaini, modified by me

For kofka balls:

1 cup Toor dal* *toor dal is also known as toovar dal

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½” piece ginger

4 green chilies

2 cloves garlic

1 small onion

1 handful cillantro leaves (optional)

For Curry:

4 cup buttermilk or yoghurt

4 green chilies, finely chopped

1 “ piece ginger, grated or finely chopped

1 teasp. each ground coriander, cumin, channa dal [roasted if desired]

¼ teaspoon fenugreek

½ teaspoon turmeric

¼ cup, approx.desiccated unsweetened coconut, ground if desired

For flavored oil:

2 tablespoon oil

½ teaspoon black mustard seeds

a few curry leaves

1. Wash and soak toor dal for a few hours. Drain and grind to a course paste along with

onion, ginger, garlic, and chilies. (I do this by chopping the large ingredients and

blending with the dal in batches. Add enough water so the blender pastes, but not so

much that it turns to watery mush.) Mix in salt and (optionally) cillantro leaves. Form

into balls and steam 20 minutes. Remove from heat and cool balls. They will obtain

a somewhat rubbery texture as they cool.

2. Gently heat buttermilk/yogurt in a pan. Add spices (ground coriander, cumin, channa

dal, fenugreek, turmeric) and enough dried coconut to give a nice flavor and slightly

thicken the sauce. (I add all these ingredients to a coffee grinder and grind to a

162

powder.) Add ginger and chilies. Add salt to taste. Adjust spices. It will taste like

it’s missing something until you add the flavored oil.

3. Carefully place kofta balls into sauce.

4. Heat a little oil in a separate frying pan over medium heat, add mustard seeds and

curry leaves. When mustard seeds stop bursting, add oil into the curry. You may

want to partially cover pan to prevent seeds from popping grease all over your

kitchen.

If you use non-fat yogurt, there is only 2 T oil in the whole dish!

::

CURRIED GARBANZO BEANS

Ingredients:

8 oz Garbanzo beans

to taste Green chili (optional)

12 cloves Garlic

2” piece Ginger

to taste Pepper

1 large Cardamom

6 Cloves

1” Cinnamon stick

to taste Salt

Paprika

4 oz Oil

Mango powder

3 Onions

Dried pomegranate seeds

163

4 Tomatoes

Method:

Clean, wash and soak the beans overnight. Boil them in the same water with salt, 1

small finely chopped onion, 4 cloves garlic, 4 large cardamom, a 1” piece of ginger and

6 cloves. Simmer in pan about an hour or until tender, or pressure cook for 7 minutes

at 15 psi. Heat oil. Fry thinly sliced remaining onions and cloves of garlic. Cook until

mixture browns and dries up. Add finely chopped tomatoes and cook 4-5 minutes

more. Add the beans and cook for 10 minutes more. Add the mango powder and

pomegranate seeds, grated ginger and simmer over low heat for 15-20 minutes. Before

serving, pour 1 oz. (2 T) sizzling ghee over the beans.

::

Non-Veg Curries

CURRY SAUCE - BASIC

Can Be Used With Any Fried Cooked Meat.

2 onions, peeled

½ inch piece of ginger, peeled2-3 cloves of garlic (optional), peeled

2 medium tomatoes, chopped finely or 200gm tinned tomatoes

2-3 tbs. cooking oil

1 tsp. cumin seeds

½ tsp. turmeric powder

¼ tsp. chilli powder

1 tsp. of coriander powder

Salt to taste

½ tsp. Garam Masala

Method

Wash onions, ginger and garlic and grind together in a food processor or chop finely or

grate by hand.Heat oil in a pan, add cumin seeds and a pinch of asafetida powder and

let the seeds splutter. Add onion, ginger and garlic paste and fry until golden to dark

brown (do not burn).Add all powdered spices, except garam masala and stir for 10

seconds, to release flavours. Add tomatoes and stir fry until oil separates. Stir in garam

masala. This can be added to the finished dish, at the end of cooking. Salt and chillies

should be adjusted to your own taste. Remember that the curry sauce has t be added to

the main curry ingredient, so it has to be stronger at this stage than the finished curry.

Cool, bottle or place in airtight container to chill or freeze. It must be defrosted and

heated before adding the meat or vegetables. After stir frying the main ingredient for 5-

10 minutes (longer in case of meat, to seal it properly), add a little water and cook until

the main ingredient is ready. Water can be added during cooking, to get the desired

consistency of the curry sauce.

::

Hunger is the best sauce in the world. ~Cervantes

DHANSAK - LAMB (Serves 4) Sweet and Sour with Lentils, 1 lb

(500 g) lamb, diced, 1 tsp cumin

seeds

164

1 tsp coriander seeds,, 1 tsp

fennel seeds, 4 cardomom pods,

2 inch (5 cm) cinnamon stick, 1

tbsp black peppercorns, 3 bay

leaves, ½ tsp black mustard

seeds, 1 dried chilli, 3 oz (75 g)

green lentils, 3 oz (75 g) red

lentils, 1 tsp turmeric, ¼ tsp

165

ground fenugreek, 2 Pineapple Rings chopped , ½ tbsp brown sugar, 1 pint (550 ml)

Basic Curry Sauce (as above) , 1 pint (550 ml) water, 2 tbsp fresh coriander, finely

chopped, 2 tsp garam masala, 2 tbsp veg. oil, for frying,

TO COOK:

Grind the whole spices and chilli together. Thoroughly coat the meat with the spices and

leave to marinade for at least a couple of hours (preferably overnight in the fridge). Heat

half the ghee in a large saucepan and add the ground spice and lentils. Fry for 2

minutes. Add the Basic Curry Sauce & water and season with salt. Bring to the boil, cover

and gently simmer for 30 minutes, stirring occasionally to make sure it doesn’t stick.

Meanwhile, heat the remaining oil or ghee in a large pan - it must be very hot. Add your

lamb in batches (it will spit everywhere so take care) and turn in the fat to brown it.

Remove from the heat once the lamb is well browned. When the lentils are ready (they

should be quite soft) add the meat, and sugar. Cover and simmer for a further 30

minutes. Add a little more water to loosen as required. Mix in the garam masala, and

remove from the heat. Just before serving, stir in the chopped fresh coriander.

::

DHANSAK - PRAWN (Serves 2)

1Lb Prawns 1 cup red lentils 1 Cup of Basic Curry Sauce ¼ Onion finely chopped 2 tspn Curry Powder 1 tspn Chilli Powder 3 Tablespoons Mango Chutney 2 Finely Chopped Red Chillies 1 Clove Garlic ¼ Cup Pineapple Juice 5 Tablespoons Vegetable Oil 4 Tablespoons chopped coriander leaves 1 Tablespoon whole coriander leaves 1 tspn Garam Massalla Juice of 1 lemon 2 Pineapple Rings diced

Method

Bring a pot of water to the boil and add the lentils and simmer gently for 30-40 minutes

until the lentils are soft and mushy. Drain the lentils. Make a paste of the curry powder

and chilli powder with the lemon juice. Fry the onion and 1 cayenne chilli in the

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vegetable oil on a medium heat until golden. Add the curry and chilli powder paste and

stir in and fry for a further 30 secs. Add the prawns and stir fry for 2 minutes. Add half

the Massalla Gravy and simmer for 5 minutes, stirring regularly. Now add the lentils,

Mango chutney and Pineapple Juice and simmer for a further 5 minutes, stirring

regularly. If needed add more massalla gravy to prevent the curry becoming too thick.

Now crush in the garlic clove, add the finely chopped coriander leaves and 1 cayenne

chilli cook for a further minute and then add half the lemon juice and diced pineapple

rings, stir in and taste, add the rest of the lemon juice if needed. Serve with the whole

coriander leaves sprinkled over the top.

::

The way you cut your meat reflects the way you live. ~Confucius

JALFREZI - CHICKEN OR ANY MEAT (Serves 4)

1 ½ lb (675 g) skinless breast of Chicken or Lean Meat, cubed

3 tbsp. Ghee

2 tsp. Cumin Seeds

2-3 Garlic Cloves, chopped

1 in. (2.5 cm) Cubed Ginger, chopped

2 tsp. Turmeric

4 tbsp. Tikka Paste

2-6 Fresh Green Chillies, sliced

1 Green and Red Pepper sliced and sliced

6 Cherry Tomatoes, halved

2 oz (50g) creamed Coconut, grated

2 tsp. Garam Masala

A few leaves of fresh coriander

Salt to taste

TO COOK

Heat the ghee in the karahi, wok or large frying pan.Stir in the cumin seeds for a few

seconds. Add the garlic and continue stir frying for 30 seconds. Add the ginger and

continue for a further minute. Add the turmeric and a splash of water and, when sizzling

again add the curry paste. Now, add the meat/chicken pieces and stir until evenly

coloured and are lightly sizzling (if meat used, stir-fry until cooked). Add the chillies,

pepper and tomato and stir-fry for 10 minutes. Add the Garam Masala, fresh coriander,

creamed coconut and salt to taste then stir-fry for a final 5-10 minutes. Check that the

meat is cooked through then serve at once with Indian bread or fluffy plain rice and Hot

Mango Chutney.

::

MADRAS - CHICKEN, LAMB OR BEEF (Serves 4)

6-8 tblsns Vegetable Oil

3 Garlic Cloves, chopped

1 tspn cayenne

2 tspns Ground cumin seed

1 inch Fresh Ginger, crushed

Small Tin Plum Tomatoes

½ tspn Whole Cardomon Seeds

2 tblspn Lemon juice

¼ ts Salt, or to taste

1 large Onion, finely chopped

2 tspn Garam masala

2 tspns Ground Coriander Seed

½ tspn Turmeric

11/2 lb Meat, - trimmed, cubed

TO COOK

167

In a large, heavy skillet with a cover, heat the oil until it is fragrant. Add the onion and

saute’ over high heat, stirring frequently, until it starts to brown a little, about 4

168

minutes. Lower the heat and continue cooking, stirring often, until the onion turns

golden brown, about 10 minutes more. Add the garlic, garam masala and cayenne,

lower the heat to medium-high, and saute’ for another 2 minutes. Stir in the ground

spices and saute’ another 2 minutes, stirring. Add the meat, stir well, and brown it in

the spices for about 5 minutes. Add the tomatoes and cardamom seeds and stir well.

Lower heat, cover pan tightly, and simmer about 30 minutes, stirring occasionally and

adding more water by tsp if sauce starts to stick to the pan. Uncover the pan and stir in

the lemon juice and salt. Simmer uncovered about 10 minutes longer, stirring

frequently, until the meat is tender and the sauce is very thick.

::

PASANDA - CHICKEN, PRAWN or MEAT (Serves 2)

3 Chicken Breasts cubed 1-inch square

1 Tin evaporated milk

5oz ground almonds

1 tablespoons flaked almonds

4oz Thick Greek Yogurt

4oz Double Cream

3 tablespoons tomato puree

4 tablespoons Mango chutney

1 Onion finely chopped.

2 Teaspoons Curry Powder

Half Teaspoon Chilli Powder

3 Finely Chopped Cayenne Chillies

3 Cloves Crushed Garlic

3 inches Root Ginger grated

5 tablespoons Vegetable Oil

4 tablespoons roughly chopped coriander leaves

2 tablespoon whole coriander leaves

2 teaspoon Turmeric

169

2 teaspoon Garam Massalla

TO COOK

Make a paste of the curry powder, Turmeric and chilli powder with a little water. Fry the

onion until translucent in the veg oil then add the garlic, ginger and chillies and stir fry

on medium for a further 5 minutes. Add the curry and chilli powder paste and stir in and

fry for a further 30 secs. Add the chicken pieces and seal well on all sides. Stir in the

cream, tomato puree, ground almonds, mango chutney and milk and simmer for 20

minutes or until the chicken is cooked, stirring constantly. If needed add a little water to

prevent the curry becoming too thick or dry. Now stir in the garam massalla and finely

chopped coriander leaves and cook for a further minute. Serve with the whole coriander

leaves sprinkled over the top.

::

PRAWN - CREAMY CURRY (Serves 4)

500 grams prawns shelled, deveined and cleaned

1 teaspoon turmeric powder

1 cup onion paste

1 teaspoon ginger paste

1 teaspoon red chilli paste or powder

2 bay leaves

1” piece cinnamon

4 cloves

4 green cardamon pods split

2 cups coconut milk

2 tablespoons ghee(clarified butter) / butter

salt to taste

TO COOK

170

Rub the prawns with some salt and wash well. Apply some turmeric powder and keep

aside for 5 minutes. Heat half the ghee (clarified butter) in a heavy-bottomed pan and

saute the prawns briefly. Strain the prawns from the pan and keep aside. Now, add the

bay leaves, cloves, cinnamon and green cardamoms. Saute briefly. Add the onion paste

and stir fry on medium heat for about 2 minutes or till the paste is browned. Add the

red chilli paste / powder and ginger paste. Fry briefly on low heat till the oil separates.

Add the prawns and coconut milk. Add salt as required. Mix gently. Simmer on low heat

for about 2

minutes. Mix in the remaining ghee (clarified butter) and cover tight for a little while.

::

ROGAN JOSH - CHICKEN OR LAMB (Serves 6)

2 x 1” cubes of ginger chopped

6 Cloves of garlic

10 tbsns Vegetable oil

2 lb Lamb or Chicken

10 Whole black cardamoms

2 Bay leaves

6 Whole cloves

10 Whole peppercorns

1 x 1” stick cinnamon

3 Medium onions

1 tblspn Ground coriander

2 tblspn Ground black cumin

4 tspns Red paprika

1/2tblspn Cayenne pepper

1 ¼ tspn Salt

6 tspns Plain yogurt

¼ tspns Garam masala

171

Black pepper

TO COOK

Put the ginger, garlic, and 4 tablespoons water in blender. Blend well until you have a

smooth paste. Heat the oil in a wok to medium high heat. Brown the meat cubes in

several batches and set to one side. Put the cardamom, bay leaves, cloves, peppercorns,

and cinnamon into the same hot oil. Stir once and wait until the cloves swell and the bay

leaves begin to take on color. Now put in the onions. Stir and fry for about 5 minutes or

until the onions turn a medium brown color. Put in the ginger garlic paste and stir for

30 seconds. Add the fried meat cubes and juices. Stir for 30 seconds. Now put in 1/6 of

the yoghurt. Stir and fry for 30 seconds or until the yoghurt is well blended. Add the

remaining yoghurt, a tablespoon at a time, in the same way. Stir and fry for another 3-4

minutes. Now add the rest of the broth (a little more for beef than lamb). Bring the

contents of the pot to a boil, scraping in all browned spices on the sides and bottom of

the pot. Cover, turn heat to low and simmer for about an hour. Every 10 minutes or so,

give the meat a good stir. When the meat is tender, take off the lid, turn the heat up to

medium and boil away some of the liquid. You should end up with a tender meat in a

thick, reddish brown sauce. All the fat that collects in the pot may be spooned off the

top. Sprinkle the garam masala and black pepper over the meat before you serve and

mix them in.

::

When women are depressed, they either eat or go shopping. Men invade another

country. Its a whole different way of thinking.

--Elaine Boosler

TANDOORI CHICKEN (Serves 2)

4 Chicken Breasts cut into 5 large pieces

3 garlic cloves, crushed

10 ozs plain yogurt

2 tsps garam masala

2 tsp paprika

1 tsp dry mustard powder

2 tsp turmeric

TO COOK

Mix garlic, yogurt and spices together in a bowl and cover with mix. Cover tightly and

refrigerate overnight. Place on a wire roasting rack and bake at 400F for 40 minutes

until brown. Serve with Biryani Rice or add to a Masalla Sauce.

::

VINDALOO - ANY MEAT (serves 4-6)

4lb Fresh Meat Cubed

1 tsp. cardamom seeds

1tbsp. chilli powder

4 cinnamon sticks

10 whole cloves

1 tbsp coriander seeds

2 tsp. cumin seeds

2 tsp. fenugreek seeds

2 tsp. ground fresh

ginger

1 tsp. whole black peppercorns

2 tsp. salt

2 tsp. crushed fresh garlic

2 tsp. mustard powder

2 tsp. turmeric powder

¼ pint vinegar (malt or wine)

4-6 tbsp mustard oil

2 medium onions, diced

172

173

4-6 bay leaves

TO COOK:

Gently dry roast the spices from cardamom through to peppercorns for about 5 minutes

on top of the stove. Put in blender together with salt, garlic mustard and turmeric and

add the vinegar to form a liquid. Add water if necessary. Place the meat in non-metallic

bowl and the vinegar mixture. Mix well and leave to marinade for 24 hours, turning

occasionally. Heat ghee or mustard oil and fry onion, cumin, garlic and onions until soft.

Remove and set aside. Now fry the meat for a few minutes, adding more oil if necessary

Add the remnants of the vinegar mixture and onions and simmer until the meat is

tender. Taste and add salt or more chilli if necessary. Keep the curry another day, then

reheat and serve with rice, side dishes, dhal, chapatis, etc.

::

CHICKEN PASSANDA (Serves 2)

3 Chicken Breasts cubed

1 Tin evaporated milk

4oz ground almonds

2 tablespoons flaked almonds

4oz Thick Greek Yogurt

4oz double cream

2 Tablespoons tomato puree

3 Tablespoons Mango chutney

Quarter of an onion finely chopped.

2 Teaspoons Curry Powder

Half Teaspoon Chilli Powder

3 Finely Chopped Cayenne Chillies

4 Cloves Crushed Garlic

2 inches Root Ginger grated

5 Tablespoons Vegetable Oil

174

4 Tablespoons roughly chopped coriander leaves

1 Tablespoon whole coriander leaves

1 Teaspoon Turmeric

1 teaspoon Garam Massalla

METHOD

Make a paste of the curry powder, Turmeric and chilli powder with a little water. Fry the

onion until translucent in the veg oil then add the garlic, ginger and chillies and stir fry

on medium for a further 5 minutes. Add the curry and chilli powder paste and stir in and

fry for a further 30 secs. Add the chicken pieces and seal well on all sides. Stir in the

cream, tomato puree, ground almonds, mango chutney and milk and simmer for 20

minutes or until the chicken is cooked, stirring constantly. If needed add a little water to

prevent the curry becoming too thick or dry. Now stir in the garam massalla and finely

chopped coriander leaves and cook for a further minute. Serve with the whole coriander

leaves sprinkled over the top.

::

KING PRAWN DHANSAK (Serves 2)

1 cup red lentils

1 Cup of Curry Massalla Gravy (see recipe below)

Quarter of an onion finely chopped.

2 Teaspoon Curry Powder

1 Teaspoon Chilli Powder

3 Tablespoons Mango Chutney

2 Finely Chopped Cayenne Chillies

1 Clove Garlic

Quarter Cup Pineapple Juice

5 Tablespoons Vegetable Oil

4 Tablespoons roughly chopped coriander leaves

1 Tablespoon whole coriander leaves

1 teaspoon Garam Massalla

175

Juice of 1 lemon

Method

Bring a pot of water to the boil and add the lentils and simmer gently for 30-40 minutes

until the lentils are soft and mushy. Drain the lentils. Devein the prawns. Make a paste

of the curry powder and chilli powder with the lemon juice. Fry the onion and 1 cayenne

chilli in the vegetable oil on a medium heat until golden. Add the curry and chillI powder

paste and stir in and fry for a further 30 secs. Add the king prawns and stir fry until they

turn pink. Add half the Massalla Gravy and simmer for 5 minutes, stirring regularly. Now

add the lentils, Mango chutney and Pineapple Juice and simmer for a further 5 minutes,

stirring regularly. If needed add more massalla gravy to prevent the curry becoming too

thick. Now crush in the garlic clove, add the finely chopped coriander leaves and 1

cayenne chilli cook for a further minute and then add half the lemon juice, stir in and

taste, add the rest of the lemon juice if needed. Serve with the whole coriander leaves

sprinkled over the top.

::

watery water

Ingredients

water- half litre

more water- if you desire

Method

pour the half litre water to pan, stir occasionally (add some more water if you need), boil it for 5

mins and cool it for a while. Drink it.

(tip: you can also take it without heating as such)

CHICKEN DUPIAZA

by: LYN DOEL, Cheltenham. Serves 3-4

INGREDIENTS

4tblsp corn oil

1.5lb (675g) cooked chicken

1 pint (20floz) curry sauce mixture

176

2 medium size onions (coarsely chopped)

2tsp tomato puree

1/2tsp salt

1tsp garlic

1/2tsp chilli powder

1/2tsp ground coriander

1tblsp soy sauce

2tsp mixed spice powder

METHOD

Heat oil in a deep frying pan or wok and fry onions until they turn transparent. Add

tomato puree, garlic, salt, chilli powder, coriander and mixed spice powder. Stirring

continuously add the chicken and curry sauce mixture and bring to the boil. Stir in the

soy sauce and reduce heat to a medium setting, cover and simmer for five mnutes.

When cooked transfer to a tureen or similar serving dish.

::

CHICKEN TIKKA MASSALA

Sent in by: TIM CROSS, Isle of Wight.

4 skinless, boneless chicken breasts

4 tbsp readymade tandoori paste

2 tbsp natural yoghurt

3 tbsp vegetable oil or ghee (clarified butter)

1 cinnamon stick

8 cardamom pods

1 large onion, finely chopped

3cm/11/4in piece of fresh ginger, peeled and grated

2 garlic cloves, crushed

1 tsp ground cumin

1 tsp ground coriander

½ tsp turmeric

½-1 tsp cayenne pepper (depending on how hot you like it)

1x200g can chopped tomatoes

150ml/5fl oz chicken stock or water

11/2 tsp garam masala

½ lemon, juice only

½ tsp salt

Method

1. Cut the chicken into bite-size

pieces and mix with the tandoori paste

and yoghurt. Leave to marinate in a non-

metallic dish for at least a couple of

hours (or overnight), stirring

occasionally.

2. Heat the oil or ghee in a deep

frying pan, and when it’s very hot add

the cinnamon, cardamom pods and

onion. Fry for about 5-6 minutes until

beginning to brown, then add the ginger, garlic, cumin, coriander, turmeric and cayenne

pepper.

3. After the spices have cooked for about a minute, add the chicken with the

marinade. Fry for 3-4 minutes, then add the tinned tomatoes, chicken stock or water,

garam masala, lemon juice and salt. Bring the curry to a simmer and cook on a low heat

for about 10 minutes. Serve straight away with rice or naan bread.

::

LAMB DO PIAZA

by: SHARRON CONNOR, Lyme Regis, Dorset. (Serves 4)

500gms (lLB) lamb

2 large onions finely sliced in half rings

177

178

½ cup oil

4 cardamoms bruised

2” cinnamon stick

4 cloves

l” piece ginger

6 cloves of garlic

1tsp. Chilli powder

1tsp. Ground cumin

1tsp. Ground coriander

1 tsp. ground black cumin

½ tsp. turmeric powder

½ cup yoghurt

1 tablespoon salt

2 cups water

1tsp. Garam masala

2 tablespoons fresh coriander for garnish

Method

Cut meat into 2 “pieces.

In a pan, heat the oil and fry half the onions till golden brown. Remove with a slotted

spoon and set aside. In the same pan add the meat and brown evenly on both sides.

Take out with a slotted spoon and keep aside. In a food processor, blend the ginger,

garlic, chilli powder, cumin, coriander and turmeric till it forms a smooth paste.

In the same oil, fry the bruised cardamoms, cinnamon and cloves for a minute and add

the remaining chopped onions till they turn brown. Add the ground paste and stir well

till the oil separates. Put in the meat. Add salt and fry well. Then put in beaten yoghurt

and fried onions for a further few minutes. Add the water, cover and cook on a low heat

until the meat is tender. Put in the garam masala and garnish with fresh coriander

leaves. Serve with boiled rice or nan.

::

179

One of the very nicest things about life is the way we must regularly stop whatever it is

we are doing and devote our attention to eating.

~Luciano Pavarotti and William Wright, Pavarotti, My Own Story

CHICKEN MOGLAI BALTI

Sent in by: ANTHONY ANDERSON, Littleborough, West Yorkshire..

1 Large chicken, skinned, meat removed and cut into chunks

13 oz clarified butter, ghee, or unsalted butter

2 Onions, grated

2 tsp. Salt

1 ½ Inch piece ginger, peeled and grated

8 Garlic cloves, crushed

6 Green cardamoms, broken slightly open

2 1 ½-inch cinnamon sticks

4 Eggs, lightly beaten

4 tbsp. Sugar

6 tbsp. Ground almonds

27 fl Cream

Flaked almonds to garnish

Method

Heat the ghee or butter in a large wok over moderate heat and fry the onions with the

salt until translucent. Add the ginger, garlic, cardamoms, and cinnamon sticks. Stir-fry

until the onions are golden brown. Add the chunks of chicken and cook, stirring

occasionally, for about 15 minutes. In a small bowl, mix together the eggs, sugar,

ground almonds and cream. Lower the heat to “very low” and pour the egg and cream

mixture into the wok. Simmer gently for 5-7 minutes, until the chicken is cooked and

tender. Be careful not to overcook the sauce, or the eggs and cream will curdle. Serve

garnished with flaked almonds.

::

KING PRAWN PASSANDA (Serves 2)

180

by: FRANK BACHELOR, Trowbridge, Wiltshire.

18 King prawns

1 Tin evaporated milk

4oz ground almonds

2 tablespoons flaked almonds

4oz Thick Greek Yogurt

4oz double cream

2 Tablespoons tomato puree

3 Tablespoons Mango chutney

Quarter of an onion finely chopped.

3 Teaspoons Curry Powder

Half Teaspoon Chilli Powder

3 Finely Chopped Cayenne Chillies

4 Cloves Crushed Garlic

2 inches Root Ginger grated

5 Tablespoons Vegetable Oil

4 Tablespoons roughly chopped coriander leaves

1 Tablespoon whole coriander leaves

1 Teaspoon Turmeric

1 teaspoon Garam Massalla

Method

Peel and de-vein the king prawns. Make a paste of the curry powder, Turmeric and chilli

powder with a little water. Fry the onion until translucent in the veg oil then add the

garlic, ginger and chillies and stir fry on medium for a further 5 minutes. Add the curry

and chilli powder paste and stir in and fry for a further 30 secs. Add the king prawns

and stir fry until pink all over. Stir in the cream, tomato puree, ground almonds, mango

chutney and milk and simmer for 5 minutes, stirring occasionally. If needed add a little

water to prevent the curry becoming too thick or dry. Now stir in the garam massalla

181

and finely chopped coriander leaves and cook for a further minute. Serve with the whole

coriander leaves sprinkled over the top.

The discovery of a new dish does more for human happiness than the discovery of a new

star.

Jean Anthelme Brillat

::

Pepper Chicken

Ingredients

Chicken - 200 grams Onion - 100 grams Tomato - 50 grams Garlic - 25 grams Ginger -

25

grams Garam masala Powder - 10grams Red Chilli powder - 10grams Turmeric Powder -

1

teaspoon Dhania powder - 15 grams Black Pepper powder- 20 grams coriander leaf- ½

bunch Milk/ Water - 50ml Oil - 50ml Salt- to taste

Method

1.Cut chicken into small pieces without bones & soak with pepper powder and keep it

aside 2.Chop Onions & tomatoes finely. 3.Grind ginger & Garlic to soft paste. 4.Cut

Coriander leafs into small pieces. 4.Heat oil in kadai and fry chopped onion,1 tsp garam

masala ,Coriander leafs . 5.Then add garlic & ginger paste 6.Mix red chilli powder &

turmeric powder & dhania powder with water and add in the kadai 7.then add chopped

tomatoes 8.then add chicken with this & add water or milk and cook till it becomes thick

gravy.

::

BEANS & EGG PORIYAL (SCRAMBLE)

Ingredients

Beans-1/2 kg; Onions-2no’s finely minced,Curry leaves -a sprig; Green chillies – 2no’ s

finely minced; Salt to taste; Turmeric powder-1/2 tspn; Chillie powder-3/4 of a tspn;

Jeera Powder-1/4 tspn; Corriander powder-1/2 tspn, !/2 tspn grated Ginger; 2 pods of

finely minced Garlic; Eggs-4 nos or as desired; Oil-4 tbspns;

182

Method

Cut beans into small pieces like for Poriyal - steam & keep aside. Finely mince

Onions/Green Chillies & fry till Onions are brown, lower flame & add curry leaves, salt,

turmeric powder, chillie powder, jeera powder, coriander powder, a littles shredd ed

Ginger; 2 pods of finely minced Garlic & fry for 3-4 mins. Now add the beans & fry for a

further 3-5 mins. Add eggs & scramble fry till done - remove from fire & serve with Rice,

Sambar, Rasam etc., This dish could be served as a side dish.

::

Mutton Pepper Fry - Dry style

Ingredients

Mutton Pepper Fry Dry style I kg Mutton; Chillie pwd 1 tbspn; Corriander pwd 2 tbspns;

Turmeric pwd 1 tspn, Salt to taste, 2 sprigs of curry leaves; Ginger Paste 1 tspn. Garlic

paste 1 tspn. For Seasoning: 1 tspn Mustard seeds; a sprig of curry leaves; 2 large

Onions finely sliced; 4 green chillies - deseeded & cut lengthwise; 2” pc of ginger cut

into matchstick size thin pcs. Oil 4-6 tbspns Make a Powder of: 2 tbspns Pepper corns; 1

tbspn. Sombu - (broil the Sombu leave to cool add to the pepper corns & powder & keep)

For Garnish: Chopped Corriander leaves.

Method

Wash Mutton pcs put in pressure cooker add ginger/garlic paste, Chillie pwd/Corriander

pwd/Turmeric pwd/Curry Leaves & Salt to taste - cook for ½ an hour on low flame ( i.e.

once the steam starts escaping nicely from the cooker, put the stopper, lower flame to

min. & cook for ½ an hour) Remove from heat & leave to depressurize on its own. (If

Mutton is tender then cook for 20 mins). Take a Kadai (wok) add Oil when oil is hot add

Mustard Seeds and Curry leaves once the mustard seeds crackle add the finely sliced

Onions & fry till onions are brown add green chillies & ginger pcs & fry on low flame for

2 mins now add the cooked Mutton & the Soup - mix well & leave to cook till all the

soup is absorbed & the fry is dry. Sprinkle with the Pepper/Sombu Powder - mix well &

remove from heat - garnish with chopped coriander leaves - Serve hot.

::

What is food to one, is to others bitter poison.

183

Lucretius (96 BC - 55 BC), De Rerum Natura

Prawn Vindaloo

Ingredients

½ kg Prawns - shelled/deveined/washed & drained. Grind to a smooth paste: 1” pc

Ginger; 6-8 pods of garlic; ¼ tspn. Jeera; Vinegar 2 -3 tbspns; Keep aside. Grind to a

smooth paste separately the prawns heads after washing well. Wash the mixie jar & keep

the water for cooking. Other ingredients required: Onions-1 Big finely sliced; 2 big

tomatoes finely sliced; A sprig of Curry leaves; Salt to taste; Chillie powder - ½ Tbspn.;

Turmeric Pwd - ¼ tspn; Kashmiri Chillie pwd - ½ tbspn; Oil 4-6 tbspns. For Garnishing:

Chopped Corriander leaves- 1tbspn.

Method

Method: Put a vessel on fire - add oil, when oil is hot add the onions & curry leaves &

fry till onions are brown, lower heat add the Ginger/Garlic/Jeera paste - mix well & fry

for 2-3 mins till oil comes on top - now add the Chillie pwd/Kashmiri Chillie pwd/

Turmeric pwd/Salt & continue to fry for a further 2-3 mins. using a little of the masala

water which you washed the jar - this is to avoid burning - add the chopped tomatoes &

continue to fry till soft - add the ground prawn heads, prawns & the remaining of the

masala water - mix well ,cover & cook for 5-7 mins - open lid, mix well - allow the gravy

to thicken if necessary - remove from heat & garnish with chopped coriander leaves. **

You could follow the same recipe for ‘Fish Vindaloo’

::

Chicken Chukka Varuval

Ingredients

Boneless Chicken -2lb,Potato -1, Medium Onions- 3(finely chopped), Oil(as

necesary),Ginger&GarlicPaste-1tsp, Cinnamom Stick-1, Sombu Powder-1tsp, Turmeric

Powder,Chilly Powder, Chicken Curry Powder or Garam Masala Powder, Pepper& salt as

necessary, CurryLeaves & Corrianderleaves for decoration.

Method

1. heat Oil in a pan, 2. then add cinamom stick, sombu, and gingergarlic paste 3. add

finely chopped onions,fry it until it turns to golden brown 4. then add chicken pieces

& Potato to fry it till the chicken turns to white 5. add chilly powder,turmeric

powder,chicken masala curry powder & salt as necessary, 6. fry it till the chiken is

finely cooked. DONOT add water for this chukka varuval, 7. finally when chicken is

well cooked add pepper, then decorate the chicken with curryleaves and corriander

leaves That’s it, super Chukka Chicken Varuval is ready to serve. Note: Chicken

Chukka needs little more oil to cook.

::

Fish Cutlet

184 Ingredients

185

nned) or any other flesh of the fish : 200gms ( if u are using normal fish Tuna Fish(ca

then boil it by add little salt till they are cooked) Onion chopped : 3nos. Green

chillies chopped: 4nos Garlic chopped finely : 5 nos. (bigger size) Ginger chopped finely

: 1 medium size Potatoes boiled & smashed : 3nos Pepper powder : 1 teaspoon

Coriander leaves : as per your taste of flavouring. Garam masala: 2 teaspoon. Oil : 4

table spoon. Bread crumbs: ½ cup Egg: 3nos Oil for deep frying : 2 cups

Method

Pour oil in a pan, as soon as the oil becomes hot put onion, ginger, garlic & green

chillies till their fresh smell goes or till they are little cooked. You have to stir it

continously. Now add fish to it & mix well. Remember not to add water to it. We have to

make this mixture dry. As the fish is cooked so we just have to cook it till all the water is

absorbed. Now add smashed potates & mix well then add pepper powder & garam

masalas. Mix well so that masalas reaches in all part of the gravy. Turn of the gas & add

coriander leaves. Just check the taste & if u need salt u can add as per the taste. We

have already added salt while we have cooked the fish & canned tuna fish is already

having salt in it so we don’t need to add salt again. Let it be cool for some time then

make small flat round shape balls . Take a bowl beat the eggs and in another plate take

bread crumbs. Dip this balls in the egg mixture & then put bread crumbs on both sides

of the cutlet. Now deep fry the cutlets in oil.. Serve hot with tomato ketchup. It is really

very tasty.

::

Oven Chicken

Ingredients

Chicken Drumsticks, salt, pepper, curd ( Yogurt ), lemon juice,chilli powder, chicken

curry powder , red food color if needed , garlic and ginger paste.

Method

Wash the chicken drumsticks nicely. Using a knife, put samll holes in the chicken

drumsticks in order for the spices to get in nicely. Add all the above ingredients to the

chicken drumsticks, mix them nicely and leave on for atleast 2 hours.Take care to see

that the marinated chicken is not watery. After that take them, place them on a baking

plate 2 inches apart and place them in oven. set the oven to 450 degrees and let it on

for 1 hour to 90 minutes until chicken boils well. check and leave it for some more time

if needed.

186

::

Ding Ding Meat (Dry style)

Ingredients

Good Beef (No Fat) - cut into big thin slices. - (each piece should be as big as yr palm or

even a little bigger no problem - because when it dries it will frizzle up) Was the meat

pieces nicely, drain off all the water & keep aside. Grind to a smooth paste: Ginger;

garlic; Jeera Seeds- roasted & powdered; Chillie pwd; Turmeric Powder; Black Pepper

Powder; Garam Masala; Salt to taste; Vinegar.

Method

Take the meat pieces coat each piece of meat with the masala & leave to marinate in the

fridge overnight. Next day use a good thick twine, pierce a hole into each piece of meat

passing the twine through - treadle all the pieces onto the twine like a clothes line - dry

in the sun for 3 days atleast - removing every evening when the sun goes down &

hangint it out in the sun the next day - Now the Ding Ding Meat is ready - you could fry

these pieces whenever you require the same.

Fish, to taste right, must swim three times - in water, in butter, and in wine. ~Polish

Proverb

Salt Fish Pulivar Curry

Ingredients

Any good fleshy salt fish-1/2 kg, (even the heads of Kodava, Seer,Pomfret or Kola could

be used - if the heads are being used - remove the gills etc.,). Soak & wash the salt fish

well, apply turmeric pwd & salt, half fry & keep aside. For Frying: Onions-2 nos. finely

sliced; 4-6 Green chillies - cut lengthwise; a Sprig or two of Curry leaves; For grinding:

Grind - 1” pc Ginger & 8-10 pods of garlic to a smooth paste & keep. Grind:- ¼ -1/2 cup

scraped coconut, 2-green chillies & ¼ bundle Green Coriander leaves - grind to a smooth

paste & keep. Other Masala’s required: Chillie Pwd. 1 heaped tspn; Salt to taste; Oil -4-6

thspns.-(you could use the remaining oil from which you fried the Salt fish.). Tamarind

as big as a golf ball soaked in hot water & the juice extracted & kept. Vegetables

required: Cut up some brinjals, potatoes & keep.

Method

187

ry the finely sliced Onions, Green chillies cut lengthwise, a few Curry leaves, till onions F

are half brown now add the ginger/garlic paste & fry on low heat for 2-3 mins. Add

Chillie pwd. & fry till oil comes to the surface, now add the the ground green masala &

continue for fry for a further 2-3 mins. Add the vegetables-(brinjals/potatoe pieces) & fry

for 2-3 more mins, add salt, tamarind juice mix well & allow to bubble, when the brinjals

& potatoes are cooked add the fried salt fish pces, mix well & leave the curry to thicken.

When the gravy is thick enough - remove & serve with plain white rice. *You could add

hard-boiled duck or chicken eggs to the Curry. Or you could make egg omelets & serve

with the Curry & Rice.

::

Let us eat and drink, for tomorrow we diet. - Wendy Morgan

Madras Chicken

Ingredients

Chicken ½ kg Onions 1(Chopped Finely) Tomatoes 2(Chopped Finely) Garlic 5 pods

Ginger little Cloves 5 Cardamom 2 Cinnamon 2” Stick Red Chillies 10 Cashewnuts 10

Mustard 2 tsp Salt Oil ¼ cup Turmeric Corriander leaves

Method

Marinate chicken with salt,turmeric red chilli powder for 1 hour. Grind

garlic,ginger,cinnamon,dry chillies,cardamom,mustard,cloves and cashews. After 1 hour

fry the chicken pieces in oil (Shallow fry). In the remaining oil fry onion till it becomes

slightly brown. Fry tomatoes and add the ground paste.fry it for 5 minutes. Add the

chicken pieces and mix it well and fry for 5 minutes. Add salt and 2 cups of water. Keep

the heat in medium and cook it till the chicken becomes tender. Finally add corriander

leaves.

::

Kashmiri Chicken

Ingredients

1.5 kg chicken,125gm Butter, 3 large onions finely sliced, 10 peppercons, 10

cardamom, 5cm piece cinnamon stick, 5cm piece ginger chopped, 2 cloves chopped, 1

tsp chilli powder, 2 tsp paprika powder, salt to taste, 250 gm natural yogurt

188

Method

Melt the butter in a deep lidded pan. Add the onions, peppercorns, cardamom and

cinnamon and fry until the onions are golden. Add the ginger, garlic, chilli powder,

paprika and Salt to taste and fry for 2 minutes stirring occasionally. Add the chicken

pieces and fry until browned. Gradually add the yogurt, stirring constantly. Cover and

cook gently for about 30 minutes. ::

::

chicken thouram...with coconut.

Ingredients

1 lbs chicken cut to small pieces 1 medium onion 2 tbsp chilly pwder 6 tbsp of grated

coconut ½ tbsp of jeera seeds 15 cloves of garlic 4tbsp vegetable oil 1 tsp mustard

seeds curry leaves

Method

keep a pan in flame, add chicken and keep the flame medium such that after a couple of

minutes, water comes out of chicken and chicken begins to get cooked, add the chilly

powder and onions, over it..stir it. keep the pan half covered. now blend the coconut,

jeera, garlic with less water. and add the contents of the mixie into the pan. cook for 10

minutes so that the chicken is half cooked. place another pan in flame, pour some oil,

add mustard seeds, some curry leaves and then add the contents of the first pan into

it...cook for 5 minutes.. serve hot..

::

grilled chicken rolls

Ingredients

400gm shredded chicken,4 roomoli rotis or thinly rolled chappatis,salt and pepper to

taste,2gm thyme.oil.5 pod garlic finely chopped,60gm onion,75gm capsicum

julienned,a dash of vinegor,tabasco to taste,300ml tomato puree.

method

marinate the chicken with salt,pepper,thyme and sear in a very hot pan.keep aside.heat

oil in another pan and saute garlic till light brown.chop half of the onion and add to the

pan,fry til the onions are translucent. then add the chicken and cook till done.slice the

189

remaining onion and add to the pan alongwith capsicum. saute for 2 mins so that the

onion and capsicum remain crunchy. add a dash of balsmico vinegar, tobasco, tomato

pureeand season with salt and pepper. divide the mixture into 4 portions and roll each

in roomali roti or chapati. serve with mint chutney or dip the roll in an egg batter.( egg

chopped coriander leaves and seasoning beaten together.) and grill cut the roll at an

angle and serve hot with chilli sause. garnish with sliced lime, tomato and spring

onions.

::

Masala crab curry.

Ingredients

3 medium crabs 2 inches ginger 6 clove garlic 25gram fennel 1 onion for fry

mustrad,cumin, dill, curry leaves,dry red chillies 1tea spoon roasted urid flour.

Method

First fry onion untill brown after add for fry things and keep aside.Grind ginger,garlic

and fennel as a smooth paste.After finish fried add this paste and add water onion,salt

and curry chillie poweder.If it boils you can add crabs.After add coconut milk and urid

flour.

::

Crab Coconut Fry

Ingredients

Ingredients need: Wash & clean Crabs well. Slice Onions, slit Green Chillies, Cut

Tomatoes, Curry Leaves few, Turmeric Powder, Salt to Taste, Oil for frying. Grind :

Ginger, Garlic & Coriander leaves. Grind Coconut separately & keep. For Garnishing: 2-3

Tablespoons of Chopped Corriander Leaves. Juice of 1 lime (opt)

Method

Method Pour Oil in a Vessel fry the sliced Onions, Curry Leaves & Green Chillies when

the Onions are getting brown add the ground Masala, Salt, Turmeric Powder & fry nicely

till the oil comes to the surface, now add the chopped Tomatoes & continue to fry the

Masala till the Tomatoes are soft, now add the ground Coconut paste, mix well, add the

190

Crabs, water & cook till Crabs are done, the grave has reached its thickness & flavour

escapes. Remove from Fire & Garnish with the Chopped Corriander leaves.

::

capsicum chikku

Ingredients

capsicum --1 cup chicken fillets----small pieces masala---------1-2tsp salt oil water

cornflour

Method

to fried capsicum,add chicken pieces and masala and salt.add water with corn flour

dissolved at last,when chicken is well cooked. served with rice or chappathis

::

One cannot think well, love well, sleep well, if one has not dined well.

Virgina Woolf

Prawn Peri-Peri

Ingredients

2 cups Prawn (optional to devein and shell) 1 tin tomatoe puree 1-5 green chillies

(ground) ginger and garlic (ground) coriander (fresh - ground) mint (fresh – (ground)

oreganum mixed herbs peri-peri ground spice cayenne pepper ground spice 1 tsp chilli

powder Oil/margarine

Method

Grind chillies, coriander and mint until a paste is formed. In a bowl mix together

tomatoe puree, chillie mixture, ginger and garlic and all the remaining spices and oil.

Lastly add the prawns to this mixture and refridgerate for at least half a day. Thereafter

remove from refridgerator and place in the oven tray. Please a few pieces of margarine

on the top and allow to bake for at 60-90 minutes. Serve hot with Savoury Rice or Bread

Rolls and a Toss Salad, Mint and Sour Milk Salad and Sambals.

::

191

Chicken Badami

Ingredients

Chicken 1 (about 700 gms) Fresh Youhurt 300 gms Almonds 100 gms Onion 3 medium

Garlic Paste 1 tsp Ginger Paste 2 tsp Red Chilly Powder 2 tsp Ghee 2 tbsp Jeera 1 tsp Salt

as per your taste Corriander Leaves 30 gms (for garnishing) Garam Masala 1 tbsp

Method

Remove the skin and cut the chicken into 8 pieces. Marinate the chicken with ginger

paste, garlic paste and chilly powder for half an hour. Make paste of half almonds and

cut the remaining almonds into two halves. Boil the onion and make a thick of paste of

it. Heat the ghee in wok or kadai and fry the almond halves till they are brown and put

aside. Fry the Jeera for a while and put onion paste in the ghee and fry till is brown then

put garam masala till it separates the ghee. Fry the chicken in ghee along with marinade

(ginger paste, garlic paste and chilly powder, put yoghurt and salt. Once the chicken is

half cooked the pour it with almond paste and cover the kadai. Once chicken is cooked

garnish with fried almond halves and chopped corriander leaves. Tip: The same dish can

be prepared using Fenugreek leaves instead of almonds and is called Chicken Methi.

::

Shami-kabab

Ingredients

1/2kg keema,1/2cup chanadal boiled,3 green chillies,cinnamon 1 stick,cardamom

2,cloves 3,garlic 4-5,salt to taste,1/4 tsp red chilli powder, onion ¼ cup, 1 egg, little

fresh coriander.

Method

Take the cleaned keema and put it in a vessel along with boiled channa dal, green

chillies, onions, salt, coriander, garlic, garam masala, red chilli powder, except the

egg.Now allow it to boil and let the water be evaporated fully . Now remove it from fire

and allow it to cool.Then grind it in a mixie.Then add 1 egg to it and make balls and fry

it. It will taste good with mint chutney.

::

192

FISH’eZ

PRAWN (SHRIMP) CURRY

Ingredients:

½ kg = 1.1 lb. Prawns

2 Onions diced into small pieces

¼” Cinnamon stick

¼ tsp Chili powder

½ tsp Dhania powder

¼ tsp Garlic powder

½ tsp ginger powder

1 bunch Fresh coriander

1 tsp Salt

¼ tsp Turmeric powder

1 tblsp Oil

Method:

Clean and squeeze out the water. Add chili, dhania, garlic, ginger, turmeric the prawns

powd Boil prawns on low heat. Add 1 teaspoon of oil to the er, salt and mix well.

boiling prawns. When water evaporates and the prawns are dry remove from the stove.

Heat the oil and put in the cinnamon. Add prawns and fry for 2 minutes. Add onions

and fry until they turn brown. Sprinkle on coriander leaves, remove from the heat and

serve.

::

A smiling face is half the meal.

Latvian Proverb

CORIANDER FISH (BHARIA MACHLI)

Ingredients:

193

any other white whole fish 4 lb Sole, flounder, rock cod, or

8 cloves Garlic

3 Hot chilies (optional) (or cayenne)

1” piece Ginger

1 medium bunch Coriander

1 T Coriander seeds

1 t Brown sugar

1 t Turmeric

½ t Black mustard

½ t Fenugreek seeds

1 T Salt, ½ c Lemon juice

½ c Vegetable oil, 2 c Chopped onion

1 c Chopped tomato, ½ t Garam Masala

Method:

Preheat oven to 400 deg F. Wash and pat fish dry. Sprinkle 1 t salt inside and set aside.

Blend garlic, chili, ginger, ½ the coriander, coriander seeds, brown sugar, turmeric,

mustard seeds, fenugreek seeds, salt and lemon juice until it all becomes a smooth

paste (Add some water if needed).

Fry onions until they are soft and golden brown. Add the blended Masala and cook until

most of the liquid is gone, and it starts to leave the sides of the pan. Add the tomatoes

and Garam Masala. Fry for 2 minutes more and remove.

Coat one side of fish, stuff 1 ½ cups inside. Close opening, spread the rest of the

Masala over it. Cover tightly and bake for about 25 minutes. Grill for 1-2 minutes in the

broiler, and sprinkle on the remaining coriander. Serve.

::

MUGHLAI CHICKEN WITH ALMONDS

This recipe is taken from Madhur Jaffrey’s book

Ingredients:

194

1” piece Ginger

8-9 cloves Garlic

6 tblsp Blanched Almonds

7 tblsp Vegetable oil

1” Cinnamon stick

2 Bay leaves

5 Cloves

10 pods Cardamom

2 medium Onions (cut into small pieces)

2 tsp Ground cumin seeds

1/8-1/2 tsp Red pepper

7 tblsp Yogurt

1 small carton Whipped Cream

¼ tsp Garam Masala

2-2 ½ less (2 trays of holy farms) lbs Chicken bone

2 ½ tsp Salt

one bunch Coriander leaves

Method:

Grind the ginger, garlic, and almonds with water. Heat oil in a non-stick pan, and fry the

chicken until it turns golden brown. Keep it aside and drain the oil. Heat some oil and

add the cardamom, bay leaves and cloves and fry until the bay leaves turn brown. Add

the onions and fry for a few minutes.

Pour the paste from the blender and fry for a couple of minutes until the oil separates.

Add 1 tablespoon of yogurt and fry for 30 seconds. Keep adding tablespoons of yogurt

and fry until you get a consistent mixture. Add the chicken, whipped cream and salt

and cook gently (low heat) for 20 minutes. Add Garam Masala and coriander leaves and

cook for another 10 minutes.

195

Give me books, French wine, fruit, fine weather and a little music played out of doors by

somebody I do not know.

John Keats

MALAI CHICKEN

Ingredients:

1 Tray chicken, 1 Chopped onion, 1 small can Tomato paste

1 Red Chili, 2 Cloves, 2 Cardamom, ½” Cinnamon stick

1 Bay leaf, 1 carton Light whipping cream, 1 tsp Dhania powder

½ t r sp Cumin powder, 1 tsp Garam Masala , 1-1 ¼ tsp Chili powde

½” piece Ginger made into a paste, 6 cloves Garlic (made into paste)

Fresh coriander To taste Salt, Turmeric

Method:

He nnamon stick, and bay leaf, and cook until at oil. Add red chili, cloves, cardamom, ci

the bay leaf turns golden brown. Add the onion and fry for two minutes. Add the

ginger garlic paste and fry for 4 - 6 minute. Add the chicken and fry for 5 minutes.

Sprinkle in chili, dhania powder, cumin powder and turmeric. Cover chicken + salt (add

water if needed) and cook for around 15 minutes until ¾ cooked. Add can of tomato

paste and cook on low heat. Just before removing, add the whipping cream and cook

for a few minutes.

Add Garam Masala and coriander leaves Remove after a couple of minutes.

::

CHICKEN CURRY NORTH INDIAN STYLE

Ingredients:

1 lb Chicken-drumsticks, thighs, breast pieces

1 small carton Plain yogurt

2 medium Onions very finely chopped

4 tbl Vegetable oil

2 Cloves

196

½ tsp Mustard powder

2 p damom ods Car

½ tsp Cumin powder

1 tsp Garam Masala

1 tsp Chili Powder

½” piece Ginger

4 cloves Garlic

1/ Seeds 3 tsp Coriander

to taste Salt

½ tsp Freshly ground pepper

Method:

Remove fat from the chicken and then salt and pepper it. Sprinkle with chili powder.

Add yogurt and mix well until the chicken is covered liberally with yogurt. Use your

hands. Set aside for 1 hour before cooking. If kept in the refrigerator, set aside for at

least 4 hours.

Heat oil in a large heavy pan. When oil is hot, add mustard seeds, if you are using them.

Add cloves, cardamom, and coriander seeds and fry for 30 seconds. Add the onion and

fry for two minutes until the onion beings to turn brown. Lower heat to medium. Add

the ginger and garlic paste and fry for 4-6 minutes. Add mustard powder, if using it,

add Garam Masala, and add cumin powder.

Brush excess yogurt off the chicken and put it in a large pot. Add ingredients from the

frying pan. Cook uncovered over high heat for 4 minutes. Reduce heat to low and

cover. Cook for 25 minutes or until the chicken is tender, stirring every 5 minutes.

Important note:

When chicken is cooked with a cover on the pot, it releases water that becomes a part of

the sauce. If after 10 minutes, there isn’t enough sauce in the pot, add ¼ cup water.

Conversely, if there is too much liquid in the pot, cook uncovered until the liquid

evaporates.

Variations:

There are several variations to the above recipe:

197

t the yogurt. Add ¼ cup of water just before turning the heat to low and 1.) Leave ou

covering the pot.

2.) Boil two potatoes for 10 minutes before slicing them thinly. Add sliced potatoes to

the pot when you start cooking the chicken.

3.) This variation is usually called “Malai Chicken” or literally “creamy” chicken. Leave

out the yogurt. When the chicken is ¾ done, add one small can of tomato paste. Just

before removing add a small carton of whipping cream, and cook for a few minutes.

::

Life is uncertain. Eat dessert first. ~Ernestine Ulmer

DESSERTS N GOODIES

198

) Recipe from Dalbir Chadda: KHEER (VERMICELLI PUDDING

Ingredients:

1 stick Butter

2 handfuls Very fine vermicelli

4 cups Milk

1 pint Whipping cream

1 handful Raisins

3 tblsp Sugar

4 Almonds (optional) peeled and thinly sliced

Method:

Melt butter in a 4 qt pot. Break vermicelli into 3” pieces. Over low heat stir vermicelli

into but t turns light brown. Pour in the milk and stir over medium heat until it ter until i

boils. Put in the raisins, almonds and sugar.

Continue to cook under low heat for 10 minutes. Add whipping cream and

continue to cook for a couple of minutes. Remove from heat and, when

cool, chill in the refrigerator before serving

RICE FLOUR PUDDING

==================

(6 servings)

Ingredients:

4 ½ c Milk

¾ c Sugar

2 oz Rice flour

6-8 drops Rose water

1 oz Almonds

199

½ oz Pistachio nuts

Method:

Blanch (optional) and shred nuts. Mix rice flour into the milk and mix until smooth.

Cook over medium heat until a creamy consistency is achieved (20-30 minutes?).

Simmer and add sugar and stir for 2-3 minutes more.

Cool (in refrigerator for 30 minute) add the rose water, almonds and pistachios (maybe

before it cools). Pour into individual dishes and serve.

::

BESAN BURFI

Ingredients:

1 c Besan

1 c Shortening

1 c Sugar

4 seeds Cardamom

Nuts (optional)

Method:

Melt shortening in a pan. Turn down heat and add cardamom and Besan. Fry, stirring

constantly to prevent burning until it has changed to a brown color and smells done.

(Test: a few drops of water sprinkled on it sputters instantly).

Turn off the heat and stir in the sugar. Spread ½” thick onto a platter. Cut into

diamond shapes after it has cooled down.

::

KHEER

Ingredients:

½ c Rice

4 c Milk

200

s ¼ c Raisin

¾-1 c Sugar

1 t Cardamom seeds

¼ c Shredded blanched almonds

6-8 drops Rose water

½ c Water

Method:

Wash and drain the rice. Soak in ½ c water for ½ hour. Boil the rice in the same water

until it is coated and the water dries up. Add the milk and simmer on low heat for 1 ½

hours.

Scrape the sides and bottom frequently to prevent sticking and mash rice while stirring.

When it is creamy, add sugar and stir in well. Remove from heat and add crushed

cardamom seeds, rose water and shredded almonds.

Serve hot or cold decorated with silver leaves (optional). [Silver leaves are VERY FINE,

tasteless sheets of silver.]

::

GULAB JAMUNS (EASY METHOD)

Ingredients:

1 c Bisquick

2 c Carnation powder

2 c Water

1 ½ c Sugar

4 pods Cardamom

few drops Rose water

½ stick Butter (4 T)

1/8 c Yogurt, Milk, Oil for frying

201

Method:

Heat butter and pour in a bowl. Add Bisquick, carnation powder and yogurt and blend

together. Knead well adding milk if necessary. Make a smooth ball, cover and let rest

(30 minutes?). Make 12-14 small balls.

Heat the water, add sugar, bring to boil, add cardamom seeds and simmer. Boil, then

simmer to reduce the water by half. Heat the oil until hot and fry the balls to a golden

brown or until they are dark brown---almost black.

Soak in sugar syrup until they double in size (1 hour or overnight).

Serve hot or cold.

::

SUJI HALVA (SEMOLINA HALVA)

(4-6 servings)

Ingredients:

½ c Suji (semolina)

½ c Sugar

½ c Ghee, 1 ½ c Water

1 oz Sliced almonds

1 oz Raisins

8 Green cardamoms

Method:

Boil sugar and water together for 5 minutes. Heat ghee add suji and stir on low heat

until mixture becomes light creamy in color and ghee leaves the side of the pan. Add

the syrup and stir briskly until it is absorbed in the semolina. Mix in crushed cardamom

seeds, almonds, and raisins. Serve hot.

::

SEWIAN (VERMICELLI)

Ingredients:

202

(vermicelli) 2 c Sewian

3 ½ c Milk

¾ c Sugar

¼ t Ro amom seeds) se water (or 6-8 small card

Ghee

Method:

Fry the sewian in hot oil until golden brown. Heat the milk to boiling and add the

sewian. Cook until the milk is reduced by half. Add sugar and cook on low heat until

creamy (about 25 minutes). Remove from the heat. Add in rose water. Decorate with

blanched finely shredded almonds and pistachio nuts and silver leaves if desired.

CARROT HALVA

Ingredients:

4 lbs Carrots

½ gal Milk

2 c Sugar

2 c Carnation milk powder

1c Oil, to taste Nuts

Method:

Clean and grate the carrots.

Heat milk to boiling and

add the carrots. Cook until

liquid is almost gone,

stirring to prevent sticking

and burning (3 to 4 hours).

Add oil and cook more,

stirring often, to roast the carrots well (about ½ hour). Add the powdered milk and

sugar and cook until all the liquid is gone and the mass does not stick to the sides. Add

the nuts and raisins and turn off the heat. Pour in a serving dish and serve warm or

cold. Will keep in the refrigerator for up to 1 week.

203

::

The rich would have to eat money if the poor did not provide food

--Russian proverb

RASGOOLA

Ingredients:

1 ltr Homogenized Milk

2 tsp White Vinegar

1 ½ C Sugar

3 C Water

Method:

Bring the milk to a boil and add vinegar to the boiling milk to separate the whey. Throw

away the liquid part by sifting the stuff onto a muslin cloth. Pour some cold water over

the curd to cool and wash it. Discard the water and hang the cloth for 15-20 minutes to

let the excess water drip off.

Put the curd in a food processor or blender and blend at high speed to get a smooth

consistency. You may add just a little (1 tsp or so) water while blending, if the curd is

too dry and will not blend. Be very careful so as not to add any extra water. Remove

the paste and make small balls (1-2” in diameter).

Boil water in a wide vessel. Make sure that there is at least 2-3” of water in the vessel. If

not, add more water and increase the quantity of sugar proportionately. Add sugar to

the boiling water to make a light syrup.

Continue boiling the syrup and gently drop the curd balls in the boiling syrup. Cook the

balls in the boiling syrup for 30-40 minutes. Remove from the heat and let the stuff

cool down. Put the balls and the syrup in a storage container and refrigerate (don’t

freeze). Serve cold.

::

204

MANGO ICE CREAM

This is a great desert which can be made with very little effort. You can replace the

Mango pulp with any other pureed fruit.

Ingredients:

1 can Condensed Milk

12 oz. Whipped cream(Cool whip)

1 can Mango pulp (Alphonso)

It is ver s 1 can. Well, I do not remember the exact y confusing to describe quantities a

numbers so let me describe the sizes. The Mango pulp can is about 6” high and 3” in

diamete e in an Indian store. The condensed milk can r. I think it is the only size availabl

is about 3” high and about 2.5” in diameter and should be available in your

neighbourhood grocery store.

Method:

Mix all of the pulp, condensed milk and whipped cream in a bowl. Put in the freezer for

about 8 hours.

::

AppaLaams (also called Paapad) are available at all Indian grocers.

AppaLaam is Sun dried rice/lentil wafer - a very tedious recipe. Roast a few

appaLaams directly over a gas grill or electric stove coil. To make an even roast, keep

alternating the side of the appaLaam to the flame. The appaLaam should be fully

roasted and at the same time not be burnt (black). To overcome this intricate

roasting, some grocers sell microwave appaLaam now. If roasting doesn’t work, try

deep frying the appaLaam - again, heat the oil well first and don’t let the appaLaam

become dark. If all else fails, get a bag of good corn / potato chips.

Boil and cool 1 cup of plain rice. Add a teaspoon of edible oil or melted butter. Add

vaththalkuzhambu and mix. Add more oil or butter as needed for taste. Enjoy this

with appaLaam as side dish.

If you prefer it NOT hot :

Mix boiled and cooled rice with plain yogurt to an edible consistency.

Add a pinch of salt. Eat this with ‘vaththalkuzhambu’ as side dish.

205

::

KHEER (VERMICELLI PUDDING)

Recipe from Dalbir Chadda

Ingredients:

1 stick Butter

2 handfuls Very fine vermicelli

4 cups Milk

1 pint Whipping cream

1 handful Raisins

3 tblsp Sugar

4 Almonds (optional) peeled and thinly sliced

Method:

Melt butter in a 4 qt pot. Break vermicelli into 3” pieces. Over low heat stir vermicelli

into butter until it turns light brown. Pour in the milk and stir over medium heat until it

boils. Put in the raisins, almonds and sugar.

Co ue to cook under low heat for 10 minutes. Antin dd whipping cream and

continue to cook for a couple of minutes. Remove from heat and, when

cool, chill in the refrigerator before serving

::

RICE FLOUR PUDDING

(6 servings)

Ingredients:

4 ½ c Milk

¾ c Sugar

206

oz Rice flour 2

6-8 drops Rose water

1 oz Almonds

½ oz Pistachio nuts

Method:

Blanch (optional) and shred nuts. Mix rice flour into the milk and mix until smooth.

Cook over medium heat until a creamy consistency is achieved (20-30 minutes?).

Simmer and add sugar and stir for 2-3 minutes more.

Cool (in refrigerator for 30 minute) add the rose water, almonds and pistachios (maybe

before it cools). Pour into individual dishes and serve.

::

A dessert without cheese is like a beautiful woman with only one eye. ~Anthelme Brillat-

Savarin

BESAN BURFI

Ingredients:

1 c Besan

1 c Shortening

1 c Sugar

4 seeds Cardamom

Nuts (optional)

Method:

Melt shortening in a pan. Turn down heat and add cardamom and Besan. Fry, stirring

constantly to prevent burning until it has changed to a brown color and smells done.

(Test: a few drops of water sprinkled on it sputters instantly).

Turn off the heat and stir in the sugar. Spread ½” thick onto a platter. Cut into

diamond shapes after it has cooled down.

::

207

KHEER

Ingredients:

½ c Rice

4 c Milk

¼ c Raisins

¾-1 c Sugar

1 t Cardamom seeds

¼ c Shredded blanched almonds

6-8 drops Rose water

½ c Water

Method:

Wash and drain the rice. Soak in ½ c water for ½ hour. Boil the rice in the same water

until it is coated and the water dries up. Add the milk and simmer on low heat for 1 ½

hours.

Scrape the sides and bottom frequently to prevent sticking and mash rice while stirring.

When it is creamy, add sugar and stir in well. Remove from heat and add crushed

cardamom seeds, rose water and shredded almonds.

Serve hot or cold decorated with silver leaves (optional). [Silver leaves are VERY FINE,

tasteless sheets of silver.]

GULAB JAMUNS (EASY METHOD)

Ingredients:

1 c Bisquick

2 c Carnation powder

2 c Water

1 ½ c Sugar

208

4 pods Cardamom

few drops Rose water

½ stick Butter (4 T)

1/8 c Yogurt

Milk

Oil for frying

Method:

Heat butter and pour in a bowl. Add Bisquick, carnation powder and yogurt and blend

together. Knead well adding milk if necessary. Make a smooth ball, cover and let rest

(30 minutes?). Make 12-14 small balls.

Heat the water, add sugar, bring to boil, add cardamom seeds and simmer. Boil, then

simmer to reduce the water by half. Heat the oil until hot and fry the balls to a golden

brown or until they are dark brown---almost black.

Soak in sugar syrup until they double in size (1 hour or overnight).

Serve hot or cold.

::

SUJI HALVA (SEMOLINA HALVA)

(4-6 servings)

Ingredients:

½ c Suji (semolina)

½ c Sugar

½ c Ghee

1 ½ c Water

1 oz Sliced almonds

1 oz Raisins

8 Green cardamoms

Method:

209

nd water together for 5 minutes. Heat ghee add suji and stir on low heat Boil sugar a

until mixture becomes light creamy in color and ghee leaves the side of the pan. Add

the syrup and stir briskly until it is absorbed in the semolina. Mix in crushed cardamom

seeds, almonds, and raisins. Serve hot.

::

SEWIAN (VERMICELLI)

Ingredients:

2 c Sewian (vermicelli)

3 ½ c Milk

¾ c Sugar

¼ t Rose water (or 6-8 small cardamom seeds)

Ghee

Method:

Fry the sewian in hot oil until golden brown. Heat the milk to boiling and add the

sewian. Cook until the milk is reduced by half. Add sugar and cook on low heat until

creamy (about 25 minutes). Remove from the heat. Add in rose water. Decorate with

blanched finely shredded almonds and pistachio nuts and silver leaves if desired.

CARROT HALVA

Ingredients:

4 lbs Carrots

½ gal Milk

2 c Sugar

2 c Carnation milk powder

1 c Oil

to taste Nuts

Method:

210

the carrots. Heat milk to boiling and add the carrots. Cook until liquid Clean and grate

is almost gone, stirring to prevent sticking and burning (3 to 4 hours). Add oil and cook

more, stirring often, to roast the carrots well (about ½ hour). Add the powdered milk

and sugar and cook until all the liquid is gone and the mass does not stick to the sides.

Add the nuts and raisins and turn off the heat. Pour in a serving dish and serve warm or

cold. Will keep in the refrigerator for up to 1 week.

::

RASGOOLA

Ingredients:

1 ltr Homogenized Milk

2 tsp White Vinegar

1 ½ C Sugar

3 C Water

Method:

Bring the milk to a boil and add vinegar to the boiling milk to separate the whey. Throw

away the liquid part by sifting the stuff onto a muslin cloth. Pour some cold water over

the curd to cool and wash it. Discard the water and hang the cloth for 15-20 minutes to

let the excess water drip off.

Put the curd in a food processor or blender and blend at high speed to get a smooth

consistency. You may add just a little (1 tsp or so) water while blending, if the curd is

too dry and will not blend. Be very careful so as not to add any extra water. Remove

the paste and make small balls (1-2” in diameter).

Boil water in a wide vessel. Make sure that there is at least 2-3” of water in the vessel. If

not, add more water and increase the quantity of sugar proportionately. Add sugar to

the boiling water to make a light syrup.

Continue boiling the syrup and gently drop the curd balls in the boiling syrup. Cook the

balls in the boiling syrup for 30-40 minutes. Remove from the heat and let the stuff

cool down. Put the balls and the syrup in a storage container and refrigerate (don’t

freeze). Serve cold.

::

211

I doubt whether the world holds for anyone a more soul-stirring surprise than the first

adventure with ice cream. ~Heywood Broun

MANGO ICE CREAM

This is a great desert which can be made with very little effort. You can replace the

Mango pulp with any other pureed fruit.

Ingredients:

1 can Condensed Milk

12 oz. Whipped cream(Cool whip)

1 can Mango pulp (Alphonso)

It is very confusing to describe quantities as 1 can. Well, I do not remember the exact

numbers so let me describe the sizes. The Mango pulp can is about 6” high and 3” in

diameter. I think it is the only size available in an Indian store. The condensed milk can

is about 3” high and about 2.5” in diameter and should be available in your

neighbourhood grocery store.

Method:

Mix all of the pulp, condensed milk and whipped cream in a bowl. Put in the freezer for

about 8 hours.

::

Appam

Ingredients

Cream of Wheat (Rava)1 cup

All purpose flour (Maida) ½ cup

Wheat flour ¾ cup

Jaggery 11/2 cup

Milk ¼ cup

Oil for frying

Cardamom 2

212

ram) optional Edible camphor (Pacha kalpoo

Method

Soak rava in little water and milk for 30 minutes.

Mix maida, wheat flour and soaked rava together.

Melt jaggery in boiling water and mix this with the flour mixture. Pound cardamom and

add it to this mixture. Add edible camphor.

Make small balls and deep fry in oil.

::

Badam Kheer

Ingredients

Almonds (Badam) 1 cup

Milk 4-6 cups

Sugar same amount as almond paste (about 1 cup)

Saffron ½ t.spoon

Kesari powder (color) a small pinch (optional)

Method

Soak saffron in little cold milk, and keep it aside.

Soak almonds in hot water for 1 hour. Peel skin and grind the almond into a fine paste

with 1 cup of milk instead of water. Measure the amount of almond paste, and keep the

same amount of sugar aside.

Cook the almond paste for 5-10 while stirring it constantly, till the flavour comes out.

Now add sugar and keep stirring. Add the remaining milk, and boil for 10-15 minutes.

Add the soaked saffron and serve it cold.

::

Carrot Payasam

213

Ingredients

Carrot 4 washed, peeled and grated

Milk 2 cups

Sugar same amount as carrot paste

Almonds ¼ cup

Condensed milk 1 can

Evaporated milk 1 can

Saffron 1 t.spoon

Cashews ¼ cup

Golden raisins 2-3 t.spoons

Cardamom 2

Edible camphor (Pacha kalpooram) optional

Method

Soak saffron in little cold milk, and keep it aside. Soak almonds in hot water for 1 hour.

Peel skin and grind it with grated carrot and milk. Measure the amount of

carrot/almond paste, and keep the same amount of sugar aside. Cook the

carrot/almond mixture in a pan for 5-10 minutes till the flavour comes out. Add the

measured sugar, and let it cook for a few minutes. Add one can of evaporated milk,

and condensed milk (or) regular milk and bring it a boil. Fry cashews, raisins and

cloves in little ghee and add this to the above. Pound cardamoms, and edible

camphor, and add this to the payasam.

::

Chakara Pongal

Ingredients

Rice 1 cup

Moong dhall ¼ cup

Jaggery ½ cup

Milk 2 cups

Ghee 1 cup

Cloves 4

214

1 t.spoon Nutmeg powder

Cashews ¼ cup

Golden raisins ¼ cup

Cardamom 2

Edible camphor (Pacha kalpooram) optional

Method

Roast moong dhall in a pan for 5-10 minutes.

Cook rice, moong dhall, milk and 3 cups of water till the rice gets cooked.

Melt jaggery, by boiling it little water, and mix this with the cooked rice. Add ghee and

keep stirring until everything blends well.

Fry cashews, raisins and cloves in little ghee and add this to the above. Pound

cardamoms, and edible camphor, nutmeg, and add this to the payasam.

::

Coconut Burfi

Ingredients

Coconut 1 cup grated

Milk 1 cup

Cashews ½ cup

Sugar same amount as coconut

Ghee ¼ cup

Cashews less than ¼ cup

Cardamoms 2 peeled and pounded

Butter for spreading

Method

215

ws in hot water for ½ an hour. Grind grated coconut and soaked cashews Soak cashe

coarsley with milk, and measure the same amount of sugar and keep it aside. Cook

the ground mixture in a pan, and keep stiring it. Add sugar, and ghee and keep

stiring until it becomes a fine paste. Fry cashews in ghee and add it to the above.

Pound cardamoms and mix it with the above.

Now pour it on a buttered plate and spread it evenly. Let it cool for sometime, and cut it

into small burfi’s.

::

Food is our common ground, a universal experience.

James Beard

Kesari

Ingredients

Cream of Rice (Rava) 1 cup

Sugar 1 cup

Ghee (Melted butter) ½ cup

Cashews less than ¼ cup

Golden Raisins less than ¼ cup

Cardamom 2

Edible camphor (Pacha kalpooram) optional

Method

Roast rava with ¼ cup of ghee in a pan for 5 minutes. Add 1.5 cups of water to the

above, and keep stirring until the rava is cooked. Now add sugar, and mix everything

well. Finally add the remaining ghee and simmer the stove and keep stirring until

everything mixes well.

216

le ghee and add this to above.Pound cardamoms, Fry cashews, raisins and cloves in litt

and edible camphor, and add this to above.

::

Rice Payasam

Ingredients

Sweetened condensed milk 1 can

Evaporated milk 1 can

Rice cooked ½ cup

Cashews ¼ cup

Golden raisins 2-3 t.spoons

Cardamom 2

Edible camphor (Pacha kalpooram) optional

Method

Mash the cooked rice. Mix condensed milk, and evaporated milk, and boil this with the

mashed rice.

Fry cashews and raisins in little ghee and add this to the boiling payasam. Pound

cardamoms, and edible camphor, and add this to the payasam.

::

Rice and Coconut Payasam

Ingredients

Rice 1 cup

Grated Coconut 1 cup

Jaggery ½ cup

Sugar ¼ cup

Milk 2 cups

Cashews ¼ cup

Golden raisins 2-3 t.spoons

Cardamom 2

217

hor (Pacha kalpooram) a small pinch optional Edible camp

Method

Soak rice for 15 minutes in little water. Grind this with grated coconut and boil this till

rice gets cooked. Add jaggery, sugar, and milk to this and cook till jaggery melts. Fry

cashews and raisins in little ghee and add this to the boiling payasam. Pound

cardamoms,and edible camphor, and add this to the payasam.

::

Nothing will benefit human health and increase the chances for survival of life on Earth

as much as the evolution to a vegetarian diet.

Albert Einstein (1879 - 1955)

22. Coconut Burfi

Ingredients

250 gms. finely grated coconut

250 gms. sugar

150 ml. water

ghee for greasing plate

Method

1.Prepare syrup with sugar and water to 2 1/2 thread consistency.

Use method as shown in introduction.

2.Warm coconut in heavy saucepan, pour in the syrup.

3.Stir well and cook till soft lump forms.

4.Spread in a greased plate. Cool.

5.Sprinkle cardamom powder (optional).

6.Cut into squares, store in airtight container.

Making time: 30 minutes

Makes: 20-25 pieces

218

Shelflife: 2 weeks

::

23. Imarti

Ingredients

2 cups urad dal

3 cups sugar

300 ml. water

saffron colour

1/2 tsp. cardomom ground

500 gms. ghee to fry

Method

1.Soak urad dal overnight in plenty of water.

2.Wash and drain. Grind to fine thick batter. Put water little by little.

3.Add colour and mix very well.

4.If using a mixie, beat the dal well by hand till fluffy after grinding.

5.Keep aside for 3 hours. More is weather is cold.

6.Make 1 tar sugar syrup as shown in introduction.

7.Add cardomom powder to syrup.

8.Using either an imarti bottle (with nozzle) or cloth as shown in note, form imartis

in the hot ghee. Lower flame and

allow to crisp turning

once.

9.Remove from ghee, drain and dip in hot syrup.

10.Soak for 3-4 minutes, drain and serve.

11.Repeat for remaining batter.

12.Make 4-5 imartis at a time, depending on size of frying pan.

Note:

219

Use a flat bottomed frying pan.

The imarti bottle can be substituted with a soft plastic sauce bottle with a nozzle.

If not available, take a 12"x 12" thick cloth, make a buttonhole type hole in centre.

Place over a tumbler and pour in some batter.

Hold like a pouch and press out imartis like icing.

Shape the imartis as follows, make a ring first, then form small ringlets all along the

ring.

Till you come to the start.

Making time: 1 hour (excluding soaking and keeping time)

Makes: 20 imartis

Shelflife: (1) Keep unsoaked in syrup for a day. (2) Soak in syrup as required.

::

24. Kaju Barfi

150 gm cashewnuts

400 gm sugar

elaichi powdered

silver foil (optional)

500 gm khoya

Method

Dry grind the cashew

Mix khoya (grated) and sugar

Heat in a heavy pan, stirring continuously.

Once the sugar dissolves, add the cashew (powdered) and elaichi

Cooking, constantly stir till soft lump is formed and does not stick to sides

Roll on a flat surface to desired thickness and apply silver foil.

25. Khajur Burfi or Rolls

1 tin condensed milk

1 kg khajur deseeded (dates)

220

s (badam, cashew, pista) 250 gm mixed dryfruit

1/2 cup dessicated dry coconut

Method

Break up khajur coarsely

Add milkmaid and dryfruit all in a heavy, non-stick pan.

Cook on slow flame, stirring continuously.

Do not allow to stick to bottom.

It takes a while to cook

Stir gently till a soft lump forms.

Spread some of the coconut on a butter paper sheet.

Grease hands and take a chunk of the mixture and roll into a thick roll, on the sheet, all

the coconut to cover it.

Chill the rolls in the fridge

Cut into slices

Or set in a tray and cut into squares.

::

Chickoo Halwa

6 chickoos

1/2 tea cup milk

1/4 - 1/3 cup sugar

150 gms khoya or milk powder made paste.

2 - 3 drops cochineal (essence)

1 tbsp ghee

Method

Peel and mash chickoos or blend.

Add milk and boil in heavy saucepan.

When slightly thick add khoya and cook, stirring continuously.

221

nd ghee. Cook on low turning continuously till ghee oozes. Add sugar a

Garnish with almond or walnut in centre of the halwa.

::

Rava (Semolina) Ladoo

Ingredients:

1 cup rava

3/4 cup sugar

2 tbsp. ghee

1/4 cup milk

METHOD:

Take ghee in a deep saucepan and heat.

Add rava and cook on low heat. Stir continuously.

When the rava turns light brown add the sugar. Stir for 3-4 minutes.

Keep aside cool for some time. Add cardomom powder, coconut flakes and saffron.

Add half the milk. Mix well. Wet hand with milk and shape the mixture in ladoos.

Serves: 12 helpings

Time required: 1/2 hr.

Shelf life : 15 days

::

Eat breakfast like a king, lunch like a prince, and dinner like a pauper.

Adelle Davis

Apple, Banana & Carrot Halwa (ABC Halwa)

Ingredients

1 cup chopped apple (without skin)

222

nana 1 cup chopped ba

1 cup grated carrot

1 cup milk or 1/2 cup milk powder

1 cup coconut

3/4 cup ghee

2 cups sugar

Method

Grind carrot & milk.

Mix all the ingredients together except ghee.

Keep on stirring till the apple & banana pieces are cooked & the halwa

becomes one mass.

Then add ghee, cardamom powder.

Remove from the stove top & decorate with nuts of your choice.

Preparation time: 40 minutes

Serves: 4

gredients: Required in

cups Rice -- 3

5 tbsp. Tamarind Extract --

Split Bengal Gram -- 2 tbsp.

Peanuts -- 0.5 cup

5 tsp. Mustard Seeds -- 0.

Dried Red Chile -- 5

Green Chile -- 4

Black Pepper Corns -- 8

Turmeric Powder -- 0.5 tsp.

Oil -- 0.5 cup

Water -- 5 cups

Coriander Leaves -- 1 bunch

223

Curry Leaves -- 20

Sesame Seeds -- 1 tbsp. (powdered)

Asafoetida -- 0.5 tsp.

Salt to taste

In a large bowl, add water and rice and cook until

well done. Remove from heat and in a wide, large

bowl spread out the rice. Add turmeric, half of the

curry leaves and three tablespoons of oil to the

rice and mix thoroughly. Keep it aside.

Meanwhile in a skillet, heat remaining oil on low

heat. To this add black mustard seeds, split

bengal gram, red chile, pepper corns and peanuts.

When the bengal gram turns light brown, add coriander leaves,remaining curry leaves,

asafoetida, sliced green chiles and tamarind extract. Stir well. Remove from heat. Now

add^^salt and sesame seed powder to the skillet and add it all to the bowl containing

rice. Mix thoroughly. Serve with Verusanagapappu Pacchadi or plain yoghurt.

Note: You can adjust the amount of tamarind extract according to your taste.

::

::

Cashewnut Barfi

INGREDIENTS :

Cashewnuts - 300 gms. (finely ground)

Milk - 500 ml.

Sugar - 1 cups

Khoya - 250 gms.

Coconut - 1 (grated)

Almonds (Badam) and pistachios- 10 gms. each (chopped)

224

p Ghee or oil - 1 cu

Cardamoms - 2 (ground)

Few strands of saffron

Pinch of nutmeg

Silver varak (paper)

METHOD :

1. Pass the cashewnut powder through a fine sieve, then fry in oil for a couple of mins.

and keep aside.

2. Add khoya to cold milk. Separately, add the nutmeg with a little milk and keep aside.

3. Fry the coconut in oil till it turns a light brown.

4. In a heavy bottomed vessel, boil the milk and add the sugar.

5. Stir till it dissolves, then add cardamom, saffron and nutmeg. Add the khoya,

cashewnut pwd, grated coconut to the milk mixture and stir thoroughly.

6. Continue cooking on a low flame, stirring constantly. When the mixture leaves the

side of the vessel, remove and spoon

contents into a greased thali.

7. Smoothen with the back of a flat spoon. Garnish with varak, almonds and pistachios.

8. Cut into diamond shaped pieces and serve.

::

Dryfruit Halwa

INGREDIENTS :

Cashewnuts, Walnuts, Almonds and Pistachios - 100gms. each (coarsely ground)

Milk - 1 glass

Sugar - 300 gms.

Khoya - 400 gms.

Black raisins - 50 gms.

Ghee or oil - 1 cup

225

rdamoms - 2 (ground) Ca

METHOD :

1. Heat the ghee and fry the khoya stirring all the time till it turns a light brown. Keep

aside.

2. Boil the milk and add the sugar. Stir till the sugar dissolves.

3. Remove from heat and mix well with the khoya. Add the dryfruits , raisins and

cardamom pwd. and mix well.

4. 4. Spoon the mixture into a greased plate and smoothen with a flat spoon.

5. 5. Cut into diamond shaped pieces and garnish with almonds and pistachios.

::

Kozhakattai (S. Indian)

1 full coconut

200 gm grated coconut

2 or 3 spoons water

mix all 3 and keep n sim in stove. Powder elaichi and add ghee before bringing down.

When ggery, it should not stick. you touch water and then the ja

2/3 cup water, little salt, 1 big spoon oil, rice flour

allow water to boil, add flour, keep in sim and cook till it sweats.

When steam comes, stop and bring down.

Mix the batter, it will roll into a boll. Leave for 15 minutes.

Then stuff and steam kozhakattai in cooker.

::

Rossogolla

Ingredients:

1 litre milk

1/2 tsp. citric acid

226

1 1/2 cups sugar

4 cups water

2-3 drops rose essence

Method:

Heat the milk and bring to boil.

Cool the milk for a couple of hours. Remove the cream layer.

Reheat the milk and bring to a boil.

Add the citric acid dissolved in some water.

Stir slowly till the milk is fully curdled.

Keep as it is for 5 minutes.

Meanwhile heat the sugar and water in a wide sauce pan. Bring to a boil.

Strain the milk through a muslin cloth. Wash the chenna in the cloth under cold running

water. Press out the excess water and remove in a wide plate.

Gently knead into a soft dough by passing between fingers.

Make twelve equal sized balls of the dough.

Let them into the boiling water. Cover with a perforated lid. Boil for 13 to 15 minutes.

Take off from heat and cool them to room temperature.

Add essence and chill for at least 4 to 5 hours.

::

Pedhas

INGREDIENTS

500 gms. khoya (mawa)

300 gms. sugar

3 drops colour as required

8 to 10 pistas sliced

1/2 tsp. cardamom powder

227

cookie mould

Method:

Grate khoya . Powder sugar . Mix together in a skillet .

Heat on low flame , stiring continously .

Cook till mixture thickens . It should form a very soft lump .

Cool for 10 minutes . Add cardamom powder & colour . Mix well .

Take a small fistful of mixture . Form a ball . Press into the cookie mould .

Turn out carefully . Press 2-3 slices of pista on the centre .

Repeat for remaining mixture .

Note on khoya.

Khoya is available in most Indian sweetmeat stores anywhere. Making at home

consumes time but isn't that difficult. Boil milk on high flame in a large heavy saucepan

till water evaporates , leaving a soft lump. Stir frequently while cooking.

OR Substitute with 1 tin (400 gms.) condensed milk and 1 cup milk. Lessen sugar by

1/2. Boil till a soft lump is formed. Stir continuously while cooking. Serves: 36 pieces

Time required: 1/2 hr.

Shelf Life: 15 days (refrigerated)

::

Spicy Khaja

Ingredients

2 cups gram flour

1/2 cup plain flour

2 tsp. red chilli powder

1/2 tsp. omam seeds (ajwain)

1/2 tsp. cumin seeds

1 tbsp. coriander very finely chopped

228

tbsp. oil 1

salt to taste

oil to deep fry

Method

1.Mix both flours together.

2.Make a well in the centre, add all other ingredients, except oil to deep fry.

3.Mix them well in the flour.

4.Add enough water to make a soft pliable dough.

5.Divide dough to make small (4" diameter) thin rounds.

6.Prick on both sides with a fork.

7.Allow to dry on a clean cloth for 25-30 minutes.

8.Deep fry in hot oil till a light browning appears.

9.Do not over fry.

10.Drain and cool completely before storing.

30 pcs

::

201. Dal Payasam

INGREDIENTS :

Moong Dal (lentil) - 1 cup

Coconut - 1/2

Jaggery - 2 cups (grated)

Cardamom powder - 1 tsp.

Cashewnuts - 1/4 cup

Raisins - 1/4 cup

Ghee

METHOD :

229

. Wash and drain the dal. Fry it in hot ghee for 2-3 mins. Keeo aside. 1

2. Fry the cashews and raisins in ghee and keep aside.

3. Cut 5-6 coconut rings and chop it further to small pieces. Fry it in ghee and keep

aside.

4. Grate the remaining coconut and grind it with 1 cup hot water.

5. Drain and reserve the coconut milk. This will be thicker.

5. Again add 1 cup hot water to the ground and drained coconut and grind.

6. Squeeze the milk out and reserve in a separate bowl from the previous.

7. Add this second milk to the fried dal and pressure cook it.

8. In the meantime, boil 1- 1/2 cup water and add the jaggery to it.

9. Boil it till the liquid obtains a thick consistency. Pour this into the boiled dal mixture

and stir well.

10. Cook for a few mins. Add cardamom pwd. and the fried cocunut pieces, cashews

and raisins.

11. Keep strring all the time. Add the thick coconut milk and mix well. Remove from

heat and serve hot.

12. It tastes great if eaten cold too.

13. ::

14.

Red Beet Paratha

Ingredients

2 cups wheat flour

2 tbsp chana flour

1 red beet

1 bunch of coriander leaves

1 tbsp oil

2 tbsp sesame seeds

1 t d chilli powder or 5 to 6 green chillies (optional) bsp re

230

1/2 haldi tbsp

1/4 tbsp asafoetida and salt to taste

Method

Grate the red beet and finely chop the coriander.

Add all the above listed ingredients and make a dough out of it.

Take a small portion of the dough and roll them into parathas.

Roast them onto the tava by adding little ghee to it .

Delicious Parathas are ready and tastes very good with spicy tomato chutney.

::

Shankarpala

Ingredients

1 cup water

1/3 cup sugar

1/3 cup ghee

1 1/2 cup maida (plain flour)

ghee to deep fry

Method

1.Warm the water, sugar and ghee together till sugar dissolves.

2.Add maida and knead into a soft pliable dough.

3.Divide dough into 4 parts.

4.Roll into chappatis 1/3" thick.

5.Cut with a cookie cutter or knife into small diamond shapes.

6.Lift with spatula and loosen. Keep aside on a dry cloth for 1 hour.

7.Deep fry in hot ghee over slow flame till light golden brown.

8.Drain well and keep aside till cool.

9.Store in clean, dry containers.

231

nutes. Making time: 45 mi

Makes: 2 1/2 cups.

::

Mitha Khaja

Ingredients

1 1/2 cup maida (plain flour)

1/2 cup jaggery

1 cup water

1/4 tsp. cardamom powder

1 tbsp. ghee

ghee to deep fry

Method

1.Heat the water and jaggery till all of it dissolves in the water.

2.Strain and cool a bit.

3.Mix the cardamom powder and ghee in the flour.

4.Knead the flour with the jaggery water.

5.The dough should be stiff but pliable.

6.Break into approx. 20 parts.

7.Knead each with palm and roll into 4" rounds.

8.Make many tiny slits with knife or fork on each on both sides.

9.Keep them aside on a clean cloth for an hour or so to dry a bit.

10.Deep fry in hot ghee on low flame till light golden in colour.

11.Drain and cool for a while.

12.The khajas will become crisper and harder as they cool.

13.Store in airtight container after cooling completely.

Making time: 45 minutes

232

Makes: 20-25 pieces

::

Badam ka seera

1 1/2 cup almonds soaked overnight

3 cups hot milk

250 gm ghee

1/2 to 1/3 cup sugar

Method

Peel the almonds, wash and grind to fine paste.

Heat ghee in a heavy pan.

Add paste and cook on first high then slow flame, stirring continuosly.

After a while it should turn a light brown and aromatic.

Carefully pour hot milk and stir.

Use a long-handled spatula as the mixture tends to splatter.

When thickens, add the sugar and cook, stirring continously and gently till ghee begins

to separate.

Decorate with chopped nuts and serve hot.

::

Patisa (Soan Papdi)

Ingredients

1 1/4 cup gramflour

1 1/4 cup plain flour (maida)

250 gms. ghee

2 1/2 cups sugar

1 1/2 cup water

2 tbsp. milk

233

1/2 tsp. cardamom seeds crushed coarsely

2 tsp. charmagaz (combination of 4 types of seeds) refer glossary

4" squares cut from a thin polythene sheet

Method

Sift both flours together.

Heat ghee in a heavy saucepan.

Add flour mixture and roast on low till light golden.

Keep aside to cool a little, stirring occasionally.

Prepare syrup simultaneously.

Make syrup out of sugar, water and milk as shown in introduction.

Bring syrup to 2 1/2 thread consistency.

Pour at once into the flour mixture.

Beat well with a large fork till the mixture forms threadlike flakes.

Pour onto a greased surface or thali and roll to 1" thickness lightly.

Sprinkle the charmagaz seeds and elaichi and gently press down with palm.

Cool, cut into 1" squares, wrap individually into square pieces of thin plastic sheet.

Store in airtight container.

Making time: 45 minutes

Makes: 20 pieces (approx.)

Shelflife: 2 weeks

::

Moong Dhall Payasam

Ingredients

Moong Dhall 1 cup

Jaggery ½ cup

Sugar 2 t.spoons

Milk 3 cup

234

Water 2 cups

Cardamon 2

Edible Camphor (Paccha Kalpooram) a small Pinch

Cashews 2-3 t.spoons

Ghee 2 t.spoon

Method

Roast moong dhall with ghee. Boil this with water, till the moong dhall gets cooked.

Add jaggery and sugar to the above and let it cook for till the jaggery melts.

Now add milk and let it cook untill everything mixes well.

Fry cashews in little ghee and add this to the boiling payasam.

Pound cardamoms, and edible camphor, and add this to the payasam.

::

Rava Laddu

Ingredients

Fine Cream of Wheat (Rava) 1 cup

Powdered Sugar 1 cup

Ghee ¼ cup

Cashews less than ¼ cup

Raisins less than ¼ cup

Cardamom 1-2

Method

Dry roast rava for a few minutes till the flavour comes out. Mix this rava with powdered

sugar. Fry cashews in ghee and mix it with the above. Peel cardamom skin, and pound it

well and add it to the above mixture and make small balls.

::

Rice is born in water and must die in wine. ~Italian Proverb

GRAPE WINE

235

Ingredients

Ingredients Needed: 4 Kgs Dark Black Grapes; 4 Bottles or 4 litres Water (Boiled &

Cooled); 4 Kgs Sugar; 2 Eggs - Whites only; 2 Ounces of liquid Yeast or 2 tbspns. of Dry

Yeast granuals; A handful of whole wheat; Sugar for colouring - ½ - ¾ cup.

Method

Method: Clean & wash grapes well removing stalks, crush nicely with hand until you get

a good purple colour. Place the crushed grapes in a ceramic jar with half the quantity of

sugar (i.e. 2 kgs Sugar), add water, egg whites, yeast & wheat - mix well & keep airtight

for 21 days - stirring well every alternative day. After 21 days strain away the grape pulp

mixture, add the balance sugar to the wine - mix well & keep airtight for another 21

days to ferment. Now filter the wine (you could use a muslin cloth & strain the wine),

keep aside. Take a wok add the sugar kept for colouring (1/2 -3/4 Cup) - place on fire &

go on stirring till the sugar melts & becomes dark brown/black in colour - but do not

allow it to burn - now add about 5-7 tbsps. Of hot water to this syrup little @ a time &

mix well, add this syrup to the wine & mix well - store the wine in a clean jar & use.

FOOD: not just a food

You are what you eat... A good diet is central to overall good health. But which are the best foods to include in your meals, and which ones are best avoided? This section looks at the facts, to help you make realistic, informed choices.

Food being one of the basic needs of man, most of his activities is centered on procuring it. It amazes one to know how food can influence a person’s relationships and his interaction with those around him. Food becomes a point of focus whether one is celebrating a festival or mourning the death of a dear one or observing a fast. It receives considerable attention when treating a sick person. From here food moves on from being something that can put off hunger to being a healer. The adage given by our ancestors, “Use a thorn to draw a thorn” holds immense meaning. Food eaten may be the root cause of the disease while the cure would also lie in the sphere of food itself. Hence, good nutrition and a balanced diet are the best medicines in our hands. Somewhere along the line we have started placing undue importance on taste over good health causing the tongue to lead us to our tomb! From eating roots and herbs from the forests we have progressed to trendily packed ready to eat mixes all with the help of modern technology in food manufacturing. Regardless of it, the world of food and nutrition still evokes many questions for a seeker. “How is food linked to obesity? How much of proteins do I need? How safe are today’s fast foods?” are some of the aspects we are puzzled about. Since good nutrition is responsible for laying the foundation of good mental, physical and emotional well being, our site tries to bring forth facts and information on various aspects of food and nutrition.

237

fFr

from US FDA

Have a fruit at breakfast daily. Add strawberries, blueberries, bananas and

other brightly colored fruits-fresh, frozen, or canned-to your waffles, pancakes, cereal, oatmeal, or toast.

Mix one large chopped apple with a pound of lean ground turkey or chicken. Season with sage and rosemary and flatten into healthy breakfast sausage patties.

Include a serving of fruit in every lunch for

your children. If they buy lunch, ask them about their favorite fruits or vegetables to eat at school.

Dip slices of sweet potatoes in a mixture of egg substitute and nutmeg and bake on a lightly greased pan in a 425° oven for 20 min for tasty sweet potato fries.

Microwave vegetables for an easy side dish dinner.

Try a black bean, corn, and bell pepper salad seasoned with cilantro and balsamic vinegar.

Keep a bowl of fruit on your desk or counter.

Snack on raw veggies like baby carrots, pepper strips, broccoli, and celery.

Try baked tortilla chips with black bean and corn salsa.

Stash bags of dried fruit in your car and at your desk for a convenient snack.

Try hummus and whole wheat pitas.

Drink a frozen fruit smoothie made with whole fruit, ice cubes and skim milk

238

Pile spinach leaves, tomatoes, peppers, and onions on your pizza.

Toss a handful of beans or crunchy sprouts on your salad. Or, if you have a sweet tooth, add chopped apples, raisins, or craisins.

Try veggie instead of meat lasagna. Add frozen broccoli, green beans, corn or

peas to a casserole or pasta. Soup's on! You can stick with the basics like

tomato or vegetable soup or mix up some minestrone or veggie chili to cut winter's chill.

Save time with prewashed salad in a bag. Order salads, vegetable soups, or stir fried

vegetables when eating out. Choose beans, coleslaw, corn on the cob, or

a side salad instead of french fries. Serve pasta primavera.

Top a cup of fruit-flavored yogurt with fresh sliced fruit.

Cantaloupe and watermelon balls with chopped crystallized ginger in syrup.

Baked apples or pears for a healthy but sweet treat.

Sliced strawberries and raspberries sprinkled with balsamic vinegar and powdered sugar.

Stock up on dried, frozen, and canned fruits and vegetables.

Pick up ready-made salads from the produce shelf for a quick salad anytime.

Encourage your child to choose his or her own fruit when shopping.

Store cleaned, cut up vegetables in the fridge at eye level and keep a healthy dip on hand.

239

From BBC

Choosing 'healthy' food

Terms such as 'low-fat' and 'reduced-calorie' hold a special allure at this time of year, as people try to shed pounds, get fit and get healthy.

Finding foods that genuinely are better for you isn't always as straightforward as itseems, however.

Label logic?

The supermarket shelves are stacked with supposedly 'healthier' alternatives to the foods we can't resist. Too often, we let ourselves be sucked into thinking we'remaking 'healthy' choices. After all, if it's dressed up to look scrumptious and leads usto believe we can have something a little bit naughty and get away with it (because it's less fatty, or sugar-free) it must be better. But 'better' than what?

Labelling legislation is woolly on the subject. Comparative claims can be madewithout saying what they're comparing themselves with or to, and according to the National Consumer Council, which is pressing for clearer, enforceable food labellingacross Europe 'marketing strategies emphasise the healthy benefits of foods [thatare] high in fat, salt and sugar'.

Guidelines state that the term 'reduced-calorie' should mean that the calories in that food item are much lower than in the usual version. But the difference between the'healthy' food and any other may actually be marginal.

For example, on a recent supermarket shop, a ham and apple chutney pizza fromSainsbury's 'Be Good To Yourself' lower-fat range had 241 calories, 7.9g fat and 2.4g fibre per 100g. The thin and crispy 'vegetable feast' pizza that didn't claim to bevirtuous was healthier all round, with 191 calories, 6.3g fat and 3.9g fibre per 100g.

Confusing claims

240

'low-fat' - and often there is little to choose between a 'lite' version and the usual one.A 'reduced-fat' claim on the label means that the food should be 25 per cent lower infat than the standard product, but that still doesn't mean that it's at the lower end of the fat-content spectrum.

Whichever way you slice it, cake will never be a health food

To give an example, McVitie's Rich Tea Light biscuits boast of a 25 per centreduction in fat; yet they still weigh in at 431 calories per 100g of biscuit. That's only23 calories per 100g less than Sainsbury's own-brand regular Rich Tea biscuits. Whichever way you slice it, cake will never be a health food.

There's no denying, either, that crisps are slices of fried potato. But the brands thatboast about being healthier aren't necessarily the least fatty. 'Thirty-three per cent less fat' claim Walkers Lites (22 per cent fat). Walkers Marmite flavour ('same great taste now better for you') have 30 per cent less saturated fat than they did in 2003,but they're still one-third fat. Kettle Chips make no pronouncements about theirfattiness or otherwise. They're 'all natural, hand cooked', and at 26 per cent fat content they're seven per cent lower in fat than Sainsbury's own-brand cheese and onion crisps.

'Healthy' alternatives? Cereal bars appear healthy by definition, but choose carefully - ingredient lists can make interesting reading. One 'lower fat' fruit bar, with 96 calories per bar, lists itsfirst ingredient as glucose syrup. Further down the list is sugar, apricot and peach-flavour fruit pieces with fructose, glucose syrup and glycerine, plus flavourings,vegetable oil and emulsifiers.

And beware that 'low fat' and 'no added sugar' claims can mean that a food containsmore additives than its 'natural' alternative. Look at yoghurt. Already a low fat-food, manufacturers want to make it even more attractive to slimmers.

Compare the more virtuous-sounding Sveltesse yoghurt with straightforward old Ski(both, as it happens, made by Nestlé). Ski has nine per cent strawberry toSveltesse's two per cent of mango; and where Ski is sweetened with sugar, theSveltesse 'with no added sugar' has two sweeteners including the controversialaspartame, as well as glucose syrup as its second ingredient.

Why fresh is best The healthiest food you can buy probably doesn't come with a label. Fresh ingredients won't list their nutrients, additives (or absence of ), or boast that they'regood for you. But if you buy organic broccoli from a farmers' market, for example,you know that it's been grown without pesticides and that it's packed with nutrients. It might even have been picked that very morning.

241

So, beware the claims of labels - and, where possible, prepare foods yourself. A 'fat-free' French-style vinaigrette may have eight per cent sugar, plus four stabilisers andtwo colourings making up for the lack of, say, the beneficial virgin olive oil you couldcombine with healthy fresh herbs and lemon juice to make your own delicious and nutritious dressing for a lovely, green salad.

Nothing that comes from a supermarket in a packet with 'healthy choice'emblazoned upon is likely to be as virtuous.

A Day: Fruit and Vegetable of the Month

VEGETABLE CALENDAR

January February March

Tubers

Dried Fruit

Exotic

Vegetables

Star Fruit

Exotic

Winter Fruit

Leeks & Green Onions

April May June

Tomatillo

Asian Pear

Potatoes

Limes

Okra

Pluot® and Aprium®

July August September

Nectarine

Garlic

Celery and

Fennel

Cactus

Chili

Peppers

Figs

242

October November December

Rhizomes

Persimmons

Greens

Plantains

Root

Vegetables

Exotic Fruits

5 A Day: The 5 A Day Campaigns: Color Your Way to 5 A Day

More Color More Health

Growing up you may have been told to eat your greens, but what about your reds, oranges, yellows and blues? The Centers for Disease Control and Prevention and the 5 A Day Partnership encourages YOU to "Sample the Spectrum" of the colorful vegetables and fruit available this season. By putting something of every color on your plate or in your lunch bag, you are more likely to eat the 5 to 9 recommended servings of vegetables and fruit every day. Just think: 1 cup of dark, leafy GREENS, ½ cup of RED tomatoes, ½ cup of YELLOW peppers, 6 oz. ORANGE juice and ½ cup of BLUEberries. And you have 5 A Day! It’s quite simple when you Sample the Spectrum. The more reds, oranges, greens, yellows, and blues you see on the plate, the more health promoting properties you are also getting from your vegetable and fruit choices. Nutrition research shows that colorful vegetables and fruit contain essential vitamins, minerals, fiber, and phytochemicals that your body needs to promote health and help you feel great. Here are the specifics…

Reds When you add deep reds or bright pinks to your daily diet, you are also adding a powerful antioxidant called lycopene. Lycopene is found in tomatoes, red and pink grapefruit, watermelon, papaya and guava. Diets rich in lycopene are being studied for their ability to fight heart disease and some cancers.

Greens Do you know why this color is so essential to your diet? Not only do green vegetables look great and taste wonderful, but they are rich in the phytochemicals that keep you healthy. For

243

example, the carotenoids lutein and zeaxanthin that are found in spinach, collards, kale and broccoli have antioxidant properties and are being studied for their ability to protect your eyes by keeping your retina strong. Also, research is being done on cruciferous vegetables like cabbage, Brussels sprouts, cauliflower, kale, and turnips to see if they may reduce the risk of cancerous tumors! Greens are also loaded with essential vitamins (folate), minerals, and fiber.

Oranges/Yellows Orange, the color of a blazing sun, is a must have in your daily diet. Orange vegetables and fruits like sweet potatoes, mangos, carrots, and apricots, contain beta-carotene. This carotenoid is a natural antioxidant that is being studied for its role in enhancing the immune system. In addition to being touted as a powerful health-protector, the orange group is rich in Vitamin C. Folate, most often found in leafy greens, is also found in orange fruits and vegetables, and is a B vitamin that may help prevent some birth defects and reduce your risk of heart disease. With a chemical make-up this good, make the orange group always a part of your 5 to 9 a day.

Bright yellows have many of the same perks as the orange groups: high in essential vitamins and carotenoids. Pineapple, for example, is rich with Vitamin C, manganese, and the natural enzyme, bromelain. Additionally, corn and pears are high in fiber. Yellow fruits and vegetables belong to many different families, but they all share the common bond of being health enhancing with great taste. Go for the gold!

Blues/Purples Blues and purples not only add beautiful shades of tranquility and richness to your plate, they add health-enhancing flavonoids, phytochemicals, and antioxidants. Anthocyanins, a phytochemical, are pigments responsible for the blue color in vegetables and fruits, and are being studied for their role in the body’s defense of harmful carcinogens. Blueberries, in particular, are rich in Vitamin C and folic acid and high in fiber and potassium.

Whites Vegetables from the onion family, which include garlic, chives, scallions, leeks, and any variety of onion, contain the phytochemical allicin. Research is being conducted on

• Allicin to learn how it may help lower cholesterol and blood pressure and increase the body’s ability to fight infections.

• Indoles and sulfaforaphanes, phytochemicals in cruciferous vegetables like cauliflower, for how they may inhibit cancer growth.

• Polyphenols, another important phytochemical in pears and green grapes for how they may reduce the risk of certain cancers.

Savor the Spectrum All Year Long

There is color in every season. When it comes to your health, you’ll fare best with a multi-colored diet. By putting something of every color on your plate or in your lunch bag, you are more likely to eat the recommended 5 to 9 servings of vegetables and fruits every day. Think color: 1 cup of dark, leafy salad GREENS with WHITE onions sprinkled on top, ½ cup of RED tomatoes, ½ cup of YELLOW pineapple chunks, 6 oz. ORANGE juice and ½ cup of BLUEberries. Delicious and healthy!

244

D I E T SECTION Balanced Diet.

Green Asparagus Tart with Potatoes

Recipe source: Genießen mit Gästen, Alastair Hendy, p.45, adapted

Prep time: 20min., baking: 25-30min.

.Ingredients (serves 3-4):

a bunch of green asparagus (about 12 pieces)

2 large potatoes, sliced

3-4 tbsp olive oil

puff pastry, cut into shape

75g Gruyere, grated

2 eggs, lightly beaten

100ml Crème double

a pinch of freshly ground nutmeg

sea salt & freshly ground pepper

.

Asparagus Risotto with Poached Egg

Recipe source: Food for Lovers, p.41, adapted

Prep time including cooking: 30min.

245

.

Ingredients (serves 2-3):

250g green asparagus

0,75l chicken or vegetable stock

1 tbsp white wine vinegar

3 free range eggs

75g butter

1 large shallot, finely chopped

250g risotto rice

30g Parmesan, freshly grated

coarse sea salt & freshly ground black pepper

to serve:

Parmesan cheese shavings

fresh parsley, finely chopped

::

A quick way to find out your ideal weight

The simplest way to find out one’s ideal body weight for height is by this method

Ideal body weight = Height (in cms.) – 100

Waist To Hip Ratio

The distribution of fat around the body differs for both men and women. It must be noted that the fat distribution in men is more in the upper part of the body and is called android obesity or “apple shaped” while in women it is concentrated around the lower regions i.e the hips. This type of fat distribution is known as gynoid type or “pear shaped”. Waist to hip ratio (WHR) is used as an indicator of obesity and the risk associated with it.

246

To measure this, measure your waist at the point of the navel while the measurement of the hips is done at the broadest part.

Measurement of waist To determine WHR = -------------------------------------

Measurement of hips Values greater than or equal to 0.9 for men and greater than or equal to 0.85 for women indicate obesity and risk of disorders like diabetes and heart diseases.

BMI

Body Mass Index or BMI is used to determine the degree of body fat and the relative risk to the health of a person.

Weight (kg) BMI = ------------------------

Height (Mtrs)2

Category BMI kg/m2

Under weight Below 18.5 Normal 18.5-24.9

Obesity 25-29.9

Extremely obese Over 30 A BMI that is between ‘20 to 25’ is considered to be normal.

What’s this? A food guide pyramid is a simple way of knowing what are the kinds of food one needs to consume and in what amounts to ensure good health. It is obvious that there is interplay of nutrients in the body. When we talk about nutrients it is important to know the quantity i.e. how much to take. This can be well understood by the concept of FOOD GUIDE PYRAMID. This can form a foundation for a good diet selection, providing the essential nutrients. Definition of RDA RDA or Recommended Daily Allowances are levels of intake of essential nutrients which are on the basis of scientific knowledge and are adequate to meet the known nutrient needs of all healthy persons. FOOD GUIDE PYRAMID (FOR VEGETARIANS) FOOD GROUPS

247

Cereals: Cereals form the staple diet in India e.g. rice, wheat, maize. Cereals generally lack lysine, however rice is richer in lysine compared to other cereals. Ragi, a millet, is a rich source of calcium and known as poor man's milk. Cereals do not contain Vitamin A and Vitamin C except yellow maize, which contains carotene. 1 Cereal serving = 1 katori of cooked rice or 2 phulkas or 2 slices of bread. 1 Cereal serving will supply about 100 calories and 2-3 gms. of protein. Legumes (Pulses and Dals): Pulses are rich sources of protein (upto 22-25%). Vegetarians can meet their protein requirement by including different pulses in their diet. But they lack Vitamin A and Vitamin C. However, germination of pulses increases the Vitamin C levels. Soaking and cooking of legumes destroy their anti-nutritional factors like tannin and trypsin inhibitors and make it easier to digest. Cereal-pulse combination in a proportion of 4:1 or 3:1 is enough for its supplementary effect. 1 serving = 1 katori of cooked dal or pulse 1 serving of legumes = 100 calories and 6-7 gms. proteins. Vegetables : Green leafy vegetables are very rich sources of Vitamin B, carotene, iron, calcium, Vitamin B complex and Vitamin C. At least fifty grams should be consumed daily by each person. Yellow-orange vegetables are good sources of Vitamin B, carotene, and lycopenes. Roots and tubers are rich in carbohydrates and contain some vitamins and minerals. Three to five servings of vegetables per day is a must and one of them should be a green leafy vegetable. Fruits : They are rich source of vitamins, minerals and fibres. Green, yellow and orange fruits like mango, papaya contains beta-carotene. Amla, citrus fruits and guava are a rich source of vitamin C. Dried fruits like dates supply iron. Banana and jackfruit are good sources of energy. Two to three servings of fruits per day are recommended. Milk and milk products : Milk is a good source of protein, calcium and vitamins. It is deficient in iron and Vitamin C. Whole milk has high percentage of fat (8-12%) whereas low fat or toned milk has about three percent fat. Skimmed milk has very little or no fat. Recommended servings per day is two to three servings where one serving = 1 cup (225 - 240 ml). FOOD GUIDE PYRAMID (FOR NON-VEGETARIANS) FOOD GROUPS Meat / fish / Poultry : Egg, fish, meat etc. are included in this group. Eggs supply good quality protein, vitamins and fat. Fish, meat and chicken are good sources of protein and vitamins. Meat has more fat compared to poultry and fish. Omega 3 - PUFA in fish protects against cardiovascular diseases. Two to three servings/day are recommended. One serving has about 30 gms of cooked meat. One serving provides 100 calories and 7 gms of protein.

248

Fat / Oils : Calories from fat should not exceed 10-15% of the total calorie intake. Fat is made use of not only during cooking (visible source) but it is also present within the food we eat such as seeds, nuts, pulses etc. Fifteen to twenty grams of visible fat (oil/ghee) is recommended per person per day. One gm. of oil or ghee gives 9 calories. One tsp of ghee, butter, oil = 45 calories. Sugars : This group includes sugar, honey, jaggery, etc., which are concentrated sources of energy. Jaggery provides little iron. This group has to be used sparingly. Excessive intake of sugars is not desirable due to wide fluctuations in blood sugar and leads to obesity. 1 tsp. sugar = 20-25 calories.

HAT IS YOUR WEIGHT?

MEN

W

Height (centimeters) Small frame (weight in

kgs) Medium frame (weight in kgs)

Large frame (weight in kgs)

157.5

59 7

WOMEN

58.1-60.8

.0-61.

59.4-64.0

60.3-64.9

62.6-68.0

63.5-69.4 160.0

162.6 59.9-62.6 61.2-65.8 64.4-70.7

165.1 60.8-63.5 62.1-67.1 65.3-72.6

167.6 61.7-64.4 63.0-68.5 66.2-74.4

170.2 62.6-65.8 64.4-69.8 67.6-76.2

172.7 63.5-67.1 65.8-71.2 68.9-78.0

175.3 64.4-68.5 67.1-72.6 70.3-79.8

177.8 65.3-69.8 68.5-73.9 71.7-81.6

180.3 66.2-71.2 69.8-75.3 73.0-83.5

182.9 67.6-72.6 71.2-77.1 74.4-85.3

185.4 68.9-74.4 72.6-78.9 76.2-87.1

188.0 70.3-76.2 74.4-80.7 78.0-89.4

190.5 71.7-78.0 75.7-82.6 79.8-91.6

193.0 73.5-79.8 77.6-84.8 82.1-93.9

Height (centimeters) Small f ghrame (wei t in

kgs) Me dium frame(weight in kgs)

Large frame (weight in kgs)

147.3

46 8

45.9-49.9

.3-50.

49.0-54.0

49.9-55.3

53.1-58.9

54.0-60.3 149.9

152.4 46.8-51.7 50.8-56.7 54.9-61.6

154.9 47.7-53.1 51.7-58.0 56.2-63.0

157.5 48.6-54.4 53.1-59.4 57.6-64.3

160.0 49.9-55.8 54.4-60.7 58.9-66.1

162.6 51.3-57.1 55.8-62.1 66.3-67.9

165.1 52.6-58.5 57.1-63.4 61.6-69.7

167.6 54.0-59.8 58.5-64.8 63.0-71.5

170.2 55.3-61.2 59.3-66.1 64.3-73.3

172.7 56.7-62.5 61.2-67.5 65.7-75.4

175.3 58.5-63.9 62.5-68.8 67.5-76.5

177.8 59.4-65.2 63.9-70.2 68.4-77.8

249

180.3 60.7-66.6 65.2-71.5 69.7-79.2

182.9 62.1-67.9 66.6-72.9 71.1-80.5

Source : Metropolitan urance

ctivity Chart OUR ACTIVITY CHART

at happens to all the food that we eat? No, residing in your waistline is not one of s favourite places. The

e body uses

the calories

Life Ins

AY

Whitenergy derived from each meal you have eaten goes into the numerous activities that are packed in your entire day.

Even while you are lying on the couch, th energy to make the internal organs work. Want to know how much of energy or calories are being burnt in each activity?

Shown here is a list of activities andused per 30 minutes of performing it.

Activity Calories (30 Minutes)

Sleeping 32

Sittin sk

Mopp oors

Wal s

H

B l

Mou ing

g at the de 45

Cooking 50

Driving a car 50

Writing 50

Volley ball 105

Bowling 108

Golf 108

Fishing 114

ing fl 150

Aerobics 178

Badminton 180

Dancing 210

king downstair 210

Hockey 249

Swimming 250

Skiing 252

orse riding 255

asketbal 258

Tennis 261

ntain climb 270

250

Ic

S 440

Walkin / hour Walkin hour

Bicycling m /

Food Nutrients

e skating 315

Roller skating 315

Running 325

Climbing stairs 360

Judo 363

Rowing 378

quash

g 5.5km 168 g 8 km / 300

Walking 12 km/ hour Walking 16 km / hour

Jogging 5 mile / hour Jogging 7.5 mile / hour

450 600

300 450

8km / hour Bicycling 24khour

150 360

KNOW THE NUTRIENTS IN YOUR FOOD

our food that would provide you with good ealth? Well, here is some information that will not only help you know your

lth of n individual. Hidden within the foods you eat, they go on with their task of keeping

rt

Ever wondered about the components of yhnutrients but also tell you where to get its daily dose.Vitamins And Minerals They are required in small quantities but play a big role in determining the heaaone free from disease. Revealed here are the secrets present in food for a healthy life.

Nutrition cha

ITEM SERVING CALOR. FAT FIBER PROT. CARB. SOD. IRON

ASPARAGUS g

Y 110g

17g

ROUTS

227 2.5g

3 med. spears 11 O 1g 1g 2g 1mg 0.5m

BEANS, KIDNE 1 cup 612 1.5 45g 43g 44mg 15mg

BEANS, LIMA 1 cup 601 1g 33g 38g 113g 32mg 13mg

BEANS, SNAP 1 cup 34 O 3.5g 2g 8g 6.5mg 1mg

BEANS, SOY 1 cup 376 11g 33g 28g 38mg 9mg

BROCCOLI 1 bunch 170 2g 18g 18g 32g 164mg 5mg

BRUSSELS SP 1 sprout 8 O O.5g 0.5g 1.5g 4.5mg 0

CABBAGE 1 med. head 21g 13g 49g 163mg 5

ER 1 2.5m

mg

CARROT 1 med. 26 O 2g 0.5g 6g 21mg 0

CAULIFLOW 1 med. head 144 1g 14g 11g 30g 72.5mg

g

CELERY 1 med. 6 0 0.5g 0 1.5g 35mg 0

251

stalk

CORN 1 med. ear 1 0.5m

CUCUMBER 1 med. 39 0 2g 2g 8g 6mg

GARLIC 1 clove 4.5 0 0 0 1g 0.5mg

MS 1 cup 1.5g 3.2g 1.0m

PEAS 1 cup 117 0.5 7g 8g 21g 7mg 2mg

PEAS, CHICK 1 cup 728 12g 35g 38.5g 121g 48mg 12.5

7.5g 2 0.5m

2.5g

POTATO, SWEET 1 med. 136 0.5g

77 1 2.5g 3g 17g 3.5mg g

1mg

0

MUSHROOsliced 17 0 1g 2.8mg

g

ONION 1 med. 41 0 2g 1g 0.5g 3mg 0

mg

HOT PEPPER 1/2 cup diced 30 0 1g 1.5g 7g 5mg 1mg

PEPPER, SWEET 1 med. 32 0 2g 1g .4mg g

POTATO 1 med. 96 0 2g 22g 7mg 1mg

4g 2g 31.5g 17mg 1m

RADISH 1 med. 1 0 0 0 0 1mg 0

SPINACH 1 bunch 75 1 9g 9.5g 12g 268.5mg 9mg

UMMER 1 cup, 0.5m

1.5g

g

SQUASH, S sliced 22 0 2 1.5g 5g 2.5mg g

SQUASH, WINTER 1 cup, cubed 43 0 1.5g 10g 4.5mg 0.5m

g

SQUASH, ZUCCHINI 1 cup, sliced 15 0 1.5g 1.5g 3.5g 3.5mg 0.5m

g

TOMATO 1 med. 0.

al Planning:

ap is making you feel uneasy, here are some tips on meal u from landing in a soup.

ou spent the whole evening baking and grilling a wide platter of food for your folks heir noses and heading to rummage the refrigerator.

, as it is their opinion that matters the most.

• ns on the

at could be adopted.

26 5g 1.5g 1g 5.5g 11mg 0.5mg

Me If donning the chef’s clanning to prevent yop

Opinion of family members

Yonly to find them turning up tThough likes and dislikes can be cultivated, every member in the family may not appreciate all types of food.

• First of all, ask members of your household to suggest some dishes, which they would love to eat

• Keep in mind their likes and dislikes and allergies to certain types of food. If you have already prepared a menu, ask them for some suggestiomenu and make the relevant changes.

• In case they do not agree with certain dishes on the menu, welcome all suggestions on the possible varieties th

252

• Well, do keep in mind the likes and dislikes of children, as they are the one’s who are fussy about food!

• Ask the kids what they would love to have for the whole week and always keep a substitute dish so that you are prepared in advance in case they throw a fit about a certain dish. If there are certain restrictions to be followed due to religious or health •

Kee ind health related issues

plan is its ability to meet the nutritional needs

ce no single food wi

•

• m, changing the method of preparation, a lovely

•

•

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considerations, choose food items that can be easily substituted instead of having to cook separately for each member.

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The first pre-requisite of a good mealof the entire family. You may have succeeded in appeasing every taste bud but the health issues too need a thought.

• Sin ll meet the entire nutrient requirement, decide on the type of meals to be had for the entire week. Make a plan about the inclusion of vegetarian and non-vegetarian foods. A vegetarian meal can also be balanced, affordable and at the same time provide good variety. In the variety of meals that you have planned see to it that foods from each food group are included in some form. If fussy eaters pose a problepresentation of the dish with interesting accompaniments can bring them back for second helpings. If you are having more than one dish which has a high fat content then try and compensate with a low fat dish. This way you can be sure that your family will have healthy food. Poultry or fish which is protein rich can be had thrice a week, meats can be had twice a week as it has a high level of fat and vegetables, especially leafy, can be had throughout the week as they are rich in vitamins and minerals.

• Plan a perfec with alternatives for the week, which is less time consuming. Make use of convenience gadgets (labour saving devices) since valuable time can be saved. Make the best use of all the ingredients so that you do not land up wasting food. For example, if you need just chicken flesh for a particular recipe, then you can use as much

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flesh you want and then use the bones to prepare chicken stock which can be used for soups. Some dry chicken dishes can be made with the remaining chicken pieces. To add • variety to the menu use different methods of cooking such as

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broiling, grilling, baking. A chicken stew would be lapped up as easily as roasted chicken. Keep a note on ththe grocery list as well as budget. Try and use ingredients, which cana different style for e.g. dals go well with rice or chapattis and can be prepared very often but if prepared in a different way, your menu will look appetizing with each passing day. Keep in mind that you do not wastas it is a budgeted one, for e.g. If you have had bread for breakfast on Monday and there is some remaining the next day, you can use it by either making a bread upma or bread toast topped with butter, which tastes wonderful! Make use ofitself for the next day. Ingenious presentation can help make even a simple dish look great and be a sure winner at the dining table.

er of money

If a trip to the markedisplay was too good to resist, then a budget planning is what you essentially require. A good meal plan would be incomplete without a thought to cost cutting methods.

have a price list made to be able to compare the cost of similar foods. This way you can ensure the best buy within your budget. Keep

particular nt fixed

every week for your shopping so that you do not cross your budget while

A grocery list will help not land up buying excess foodstuff. Stay away from places that promise large amounts of food items, which you are sure is in excess of your requirements. Do not cook in spared of getting bored eating the same thing frequently. Go for seasonal fruits and vegetables since they are cheape

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Now that the "eat-only-bacon-and-eggs-and-steak" fad has faded, we're all paying increased attention to the benefits of fruits and vegetables. "Five a day" has become the mantra of this crusade, and the question is: how does a nation accustomed to viewing catsup on French fries and a lettuce leaf on a double-hamburger-with-cheese acquire this healthy habit?

One way is to focus on just how much better your body will feel when you follow the "five a day" fruits and veggies routine. "Fruits and vegetables are rich in vitamins and minerals and nutrients that are important for better cardiovascular and general health," explains cardiologist Dr. Arthur Agatston, author of The South Beach Diet and The South Beach Diet Quick & Easy Cookbook. "They can help prevent some types of cancer and other chronic diseases."

His recommendations for whole fruits include "blueberries, raspberries, apples, cherries, grapefruit, peaches, apricots, oranges and pears." When it comes to vegetables, Dr. Agatston favors "vegetables like spinach, broccoli, asparagus, green beans, peppers of all colors, mushrooms and zucchini," which "provide the body with the right carbohydrates, lots of fiber and are high in antioxidants."

Are you still wondering about the significance of the "five a day" recommendation for fruits and vegetables?

A Malnourished Nation

"We know people don't consume enough fruits and vegetables, so this is definitely going in the right direction," Dr. Agatston says. Ironically, our fast-food, high-calorie diet has turned us into a "malnourished nation. Ideally, if people would consume more fruits and vegetables with each meal, we would be a much healthier nation and the obesity epidemic would not be what it is today. Eating more of the right carbohydrates would satisfy hunger and stop the cravings that many people have from eating the wrong foods."

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Be sure to include different fruits and vegetables in your menu rather than limiting yourself to the traditional iceberg lettuce and apples.

"A greater variety provides more of the necessary nutrients your body needs," notes the cardiologist.

It doesn't require enormous servings of produce to add up to five a day: one serving of fruit equals "one small apple or grapefruit," or one-half to one cup, depending on the fruit. A half-cup of vegetables equals a serving, according to Dr. Agatston. In particular, he recommends focusing on fruits that are "rich in antioxidants," such as raspberries and blueberries. In the vegetable category, be color conscious: "dark green, red, orange and leafy vegetables are most nutritious."

By Joanne Eglash (CHEFS.COM)

By Joanne Eglash Every New Year's Eve, across the nation, resolutions are made that typically involve some sort of "get healthy" vow. Want to make 2006 the year that you improve your eating habits? If you're thinking that a "yes" requires some sort of drastic diet, we've got good news for you: just changing your cooking techniques can make a dramatic difference in your health - and waist line!

Steam Power

One tool that can enhance the flavor of food without adding fat is a vegetable steamer. This simple, inexpensive device helps to lock in the flavor of fresh vegetables by placing them above the boiling water in a pan. The result: flavorful veggies without that unpleasant "soggy" sensation.

Here's an example:

• Try boiling sliced zucchini in a pan until it's soft. Now taste it. Pretty bland, isn't it? Makes you long to whip up some fattening cheese sauce to pour over it.

• Now use your vegetable steamer to prepare the zucchini. First, bring water to a boil, and make sure that the pan has enough water so that the water line is just below the steamer. Arrange your sliced zucchini in the steamer, then cover the pan. Steam until the zucchini is tender, but not soggy. Taste it: you'll be amazed at how much more flavorful it is! To enhance the flavor the low-calorie, high-health way, sprinkle some balsamic vinegar over it, and top

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with a sprinkling of thyme and garlic powder.

Fear of Frying

Another healthy resolution to make in your kitchen for 2006: "Avoid frying, and use oil sparingly," suggests New York-based Joy Bauer, a leading nutrition authority who counsels both adults and children on such concerns as weight management, diabetes, and sports nutrition. Joy is the author of several best selling books, including The Complete Idiot's Guide to Total Nutrition (Alpha Books) and Cooking with Joy (St. Martin's Press, 2004).

"When you do use oil for purposes such as sauting, baking, roasting, stir-frying and salad dressing preparation, alternate between the two heart healthy fats; olive oil (monounsaturated fat) and canola oil (offers omega 3s and monounsaturated fats!)," the nutritionist adds.

If you can't resist an occasional foray into the world of fried food, Joy suggests making use of "aerated olive/canola oil sprays, the perfect solution for your frying pan. You can also use 1 tablespoon of real olive oil or canola oil." Alternatively, try "soft tub, trans free margarine spread on the pan."

In general, however, the healthiest cooking techniques are methods that use "minimal amounts of water." By using such techniques, you retain "water-soluble nutrients, specifically in vegetables," Joy explains. For that reason, her favored cooking techniques include "steaming, microwaving, baking, roasting, poaching and grilling."

Nutrition for Everyone: Healthy Weight: How to Use Fruits and Vegetables to Help Manage Your Weight

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Fruits and vegetables are part of a well-balanced and healthy eating plan. There are many different ways to lose or maintain a healthy weight. Using more fruits and vegetables along with whole grains and lean meats, nuts, and beans is a safe and healthy one. Helping control your weight is not the only benefit of eating more fruits and vegetables. Diets rich in fruits and vegetables may reduce the risk of some types of cancer and other chronic diseases. Fruits and vegetables also provide essential vitamins and minerals, fiber, and other substances that are important for good health.

To lose weight, you must eat fewer calories than your body uses.

This doesn’t necessarily mean that you have to eat less food. You can create lower-calorie versions of some of your favorite dishes by substituting low-calorie fruits and vegetables in place of higher-calorie ingredients. The water and fiber in fruits and vegetables will add volume to your dishes, so you can eat the same amount of food with

fewer calories. Most fruits and vegetables are naturally low infat and calories and are filling.

Here are some simple ways to cut calories and eat fruitsand vegetables throughout your day:

Breakfast: Start the Day Right

• Substitute some spinach, onions, or mushrooms for one of the eggs or half of the cheese in your morning omelet. The vegetables will add volume.and flavor to the dish with fewer calories than the egg or cheese.

• Cut back on the amount of cereal in your bowl to make room for some cut-up bananas, peaches, or

strawberries. You can still eat a full bowl, but with fewer calories.

Lighten Up Your Lunch

• Substitute vegetables such as lettuce, tomatoes, cucumbers, or onions for 2 ounces of thecheese and 2 ounces of the meat in your sandwich, wrap, or burrito. The new version will fillyou up with fewer calories than the original.

• Add a cup of chopped vegetables, such as broccoli, carrots, beans, or red peppers, in place of2 ounces of the meat or 1 cup of noodles in your favorite broth-based soup. The vegetables will help fill you up, so you won’t miss those extra calories.

Dinner

• Add in 1 cup of chopped vegetables such as broccoli, tomatoes, squash, onions, or peppers, while removing 1 cup of the rice or pasta in your favorite dish. The dish with the vegetables willbe just as satisfying but have fewer calories than the same amount of the original version.

• Take a good look at your dinner plate. Vegetables, fruit, and whole grains should take up thelargest portion of your plate. If they do not, replace some of the meat, cheese, white pasta, orrice with legumes, steamed broccoli, asparagus, greens, or another favorite vegetable. This willreduce the total calories in your meal without reducing the amount of food you eat. BUT remember to use a normal- or small-size plate — not a platter. The total number of calories that you eat counts, even if a good proportion of them come from fruits and vegetables.

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Smart Snacks

• Most healthy eating plans allow for one or two small snacks a day. Choosing most fruits andvegetables will allow you to eat a snack with only 100 calories.

About 100 Calories or Less

• a medium-size apple (72 calories) • a medium-size banana (105 calories) • 1 cup steamed green beans (44 calories) • 1 cup blueberries (83 calories) • 1 cup grapes (100 calories) • 1 cup carrots (45 calories), broccoli (30 calories), or bell peppers (30

calories) with 2 tbsp. hummus (46 calories)

The fruits and vegetables in the box above all have about 100 or fewer calories.Instead of a high-calorie snack from a vending machine, bring some cut-up vegetables or fruit from home. One snack-sized bag of corn chips (1 ounce) has the same number of calories as a small apple, 1 cup of whole strawberries, AND 1 cup of carrots with 1/4 cup of low-calorie dip. Substitute one or two of these options for the chips, and you will have a satisfying snack with fewer calories.

Remember: Substitution is the key. It’s true that fruits and vegetables are lower in calories than many other foods, but they do contain some calories. If you start eating fruits and vegetables in addition to what you usually eat, you are adding calories and may gain weight. The key is substitution. Eat fruitsand vegetables instead of some other higher-calorie food.

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More Tips for Making Fruits and Vegetables Part of Your Weight Management Plan

Eat fruits and vegetables the way nature provided—or with fat-free or low-fat cooking techniques. Try steaming your vegetables, using low-calorie or low-fat dressings, and using herbs and spices to add flavor. Some cooking techniques, such as breadingand frying, or using high-fat dressings or sauces will greatly increase the calories and fat in the dish.And eat your fruit raw to enjoy its natural sweetness.

Canned or frozen fruits and vegetables are good options when fresh produce is not available.However, be careful to choose those without added sugar, syrup, cream sauces, or other ingredientsthat will add calories.

Choose whole fruit over fruit drinks and juices. Fruit juices have lost fiber from the fruit.It is better to eat the whole fruit because it contains the added fiber that helps you feel full. One 6-ounce serving of orange juice has 85 calories, compared to just 65 calories in a medium orange.

Whole fruit gives you a bigger size snack than the same fruit dried—for the same number of calories. A small box of raisins (1/4 cup) is about 100 calories. For the same number of calories, you can eat 1cup of grapes.

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To the Manners Born

The word Manners is defined in dictionary as social conduct as per the rules prevalent in the society that one lives in. And if one aspires to attain any degree of social standing it is absolutely necessary to conform to these rules. There are Manners set for every aspect of social existence among which Table Manners play an important part in making a favourable impression. They are visible signals of our behaviour and upbringing and therefore essential to professional as well as personal success.

How to Behave at the Dining Table ( more western though- nice to learn )

1. Posture: Sit up straight at the table, never lean backward, nor forward and also never let the elbows touch the table. This makes a good impression. When you are not eating, keep your hands on your lap or rest on the table. 2.

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"Please" and "Thank you" are basic manners at the table: Say "Please" when asking people to pass you something and "Thank you" when you receive something. 3. The best way to use a napkin: The napkin should be placed on the lap to catch crumbs or drips while eating food and should be kept back on the table neatly, after the meal is finished. 4. Food is passed at a family meal by the head of the family or the host/hostess: It is often passed in a counterclockwise movement around the table. 5. Wait for others to start eating. In many homes they say a prayer first. 6. It is best to order foods that can be eaten with a knife and a fork. Finger foods can be messy and are best left for informal dining. 7. The only way to eat is slowly and quietly. Chew small bites of food and swallow with the mouth closed. 8. Smoking should not be done while dining out. 9. One should avoid touching nose, teeth and combing hair while dinning. 10. The table and tablecloth should be kept clean. Do not put bones or any other morsels on the table. 11. Avoid spitting anything out. If there is something in the mouth, which can't be swallowed, quietly put it in a paper napkin and then continue. (e.g. bones, seeds, etc.) 12. End the meal properly. When a person has finished eating, the fork and the knife are placed diagonally crossed across the plate, this is the best way to inform the server that you have finished eating. 13. When you have finished eating, express appreciation for the meal. You can perhaps say "What a delicious meal! Thank you so much." And then wait for all to be finished before leaving the table.

Some Important Table Manners

To handle some of the unfortunate and embarrassing moments while eating food, following are some tips:

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1. If some beverage or food is spilled on some guest while eating: The best way is to handle the situation with a calm and quiet frame of mind. Apologise first and then using the cloth napkin and water wipe it gently or else gently guide the guest to the wash room. 2. When a bug appears: If a bug or anything of that sort appears in your salad etc. quietly send it back but do not point it out because it might ruin the entire dinner for the rest of the people. 3. To remove a distasteful food item from the mouth: The food should be removed in the napkin discreetly and the food morsel should be kept out of view from others. 4. If a piece of silverware falls onto the floor: It should be picked up if one can reach it and the server should be told to replenish it with a clean one. 5. Some food items can be eaten with fingers: Some food tastes better when eaten with fingers. So you can eat with your fingers provided you use just the first two segments of the thumb, the index and middle fingers to pop the food into the mouth. Avoid licking fingers after finishing the food. Food should be always eaten with right hand.

Etiquette

USING YOUR NAPKIN Formal occasions call for greater attention to table manners and etiquette. The correct use of napkins in such affairs cannot be over emphasized. Using a napkin is an art where one can use it to dab the lips but ensure that it does not get dirty in the process! A napkin at the table is used to clear the smear from the lips from being transferred onto the rim of the glass. * The napkin is placed on one's lap as soon as one is seated. Formal dinners require the napkin to be picked up only after the hostess unfolds hers and places it on her lap. One should desist from the funny habit of tucking the napkin in the shirt or one's belt. * If the napkin falls on the floor during a very formal event, do not bend down to retrieve it. You should be able to signal a member of the serving staff that you need a fresh one. * After the meal is over, the napkin has to be refolded and placed on the left side on the bread plate. It must not be left on the chair. There is a superstition that originated in Europe regarding napkins, which says that a diner who leaves the napkin on his chair will never sit at that table again! But besides such beliefs, it would help to squash the idea that one is trying to hide a dirty napkin or worse still - run away with the table linen!

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* Once the host or the hostess places the napkin on the table, it means the meal is over and the guests who are also through with the meal can follow suit.

Table Setting : Buffet Set Up and Services A buffet meal is the most convenient way to serve a group of people at informal gatherings. It is usually set up on a large dining table on which food is laid out in a particular order to make it more navigable and attractive. It should be bright, inviting and in sufficient quantities with the marvelous aromas wafting across. All buffets whether they are cozy, noisy or sophisticated should contain an element of joy and merriment. In this type of setups, the plates should be stacked at the end of the table from where the service is going to begin. The entire cutlery, along with other crockery, should be placed next to the plates. The food placed on the buffet table should follow the order of the courses of the menu (salads, soup, main courses, breads, accompaniments, etc). Desserts can either be kept on the same buffet table or on a separate dessert section, where a variety of desserts can be displayed. The term 'Buffet' service means self-service so the guests normally serve themselves, but if the host wants to give a personalized service to his guests, he can serve them. At the buffet table if the service of any dish is difficult for the guests to manage while holding the plate, an appropriate server should be arranged to serve that particular dish.

Plated Service and Set Up In this type of service, the dishes should be pre-plated in the kitchen and placed at individual covers as soon as the guests are seated. The food should be served in order of the courses of the menu - soup being the first and dessert being the last. If desired, additional food may be placed in the center of the table or on an extra table adjacent to the dining table. Whatever the type of food service, the most important accompaniment should be gracious hospitality.

Table Setting : Service Procedure for a Formal Dinner * Receiving the guests, greeting and seating them is the first fundamental of a perfect service for a formal dinner. * Once the guests are seated, the water glasses should be filled and if wine is to be served, wine poured into the glasses and served at the correct temperature. Or alternatively a welcome drink could be served, followed by starters, if any. * The food should be served in order of the courses on the menu and as

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soon as the first course is finished the plate should be cleared and replaced by another for the next course. The food should always be served at the right temperature. * Ladies should always be served first followed by the gentlemen and lastly the host. * After a course of finger foods, a finger bowl (a small bowl with lukewarm water and a lemon wedge) should be placed before each guest. The bowl should always have an underliner (a quarter plate). If the napkin becomes too wet or dirty, it should be replaced. * A guest should not be irritated with frequent questions about the food for he is bound to reply in positive note. If he likes the food he is bound to praise it anyway. Going overboard to tell the recipe of any dish that is singled out for praise, unless and until asked for specifically, should be avoided. * The dining table is no place for serious discussions for it will spoil the basic purpose of having somebody over for dinner/lunch. The talk should be light like jokes etc. with no direct comments, not even on a person who is not present. If any guest starts speaking on an unpleasant topic, you should try and divert the topic to something more acceptable. * Coffee, liqueurs, brandy etc. after the meal need not be served at the dining table, they can be taken elsewhere too.

Table Setting : Buffet Set Up and Services A buffet meal is the most convenient way to serve a group of people at informal gatherings. It is usually set up on a large dining table on which food is laid out in a particular order to make it more navigable and attractive. It should be bright, inviting and in sufficient quantities with the marvelous aromas wafting across. All buffets whether they are cozy, noisy or sophisticated should contain an element of joy and merriment. In this type of setups, the plates should be stacked at the end of the table from where the service is going to begin. The entire cutlery, along with other crockery, should be placed next to the plates. The food placed on the buffet table should follow the order of the courses of the menu (salads, soup, main courses, breads, accompaniments, etc). Desserts can either be kept on the same buffet table or on a separate dessert section, where a variety of desserts can be displayed. The term 'Buffet' service means self-service so the guests normally serve themselves, but if the host wants to give a personalized service to his guests, he can serve them. At the buffet table if the service of any dish is difficult for the guests to manage while holding the plate, an appropriate server should be arranged to serve that particular dish.

Plated Service and Set Up In this type of service, the dishes should be pre-plated in the kitchen and

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placed at individual covers as soon as the guests are seated. The food should be served in order of the courses of the menu - soup being the first and dessert being the last. If desired, additional food may be placed in the center of the table or on an extra table adjacent to the dining table. Whatever the type of food service, the most important accompaniment should be gracious hospitality.

Jacob!, Jacob !! A Child's Guide To Avoiding Abysmal Table Manners By Mary C. Egan

Jacob, Jacob, full of plans, Come inside and wash your hands.

Jacob, Jacob, shy and sweet, Please sit down; it's time to eat.

Jacob, Jacob, good old chap,

Place your napkin in your lap. Jacob, Jacob, do not eat,

'Till your hostess takes her seat.

Jacob, Jacob, strong and able,

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Keep your elbows off the table. Jacob, Jacob, full of grace,

Kindly do not stuff your face.

Jacob, Jacob, fast and deft, Pass the food from right to left.

Jacob, Jacob, sitting still, Let's try not to have a spill.

Jacob, Jacob, looking great,

Don't forget to clear your plate. Jacob, Jacob, quite bemused,

Yes, my dear, you are excused.

Ever wonder what foods the Vikings ate when they set off to explore the new world? How Thomas Jefferson made his ice cream? What the pioneers cooked along the Oregon Trail? Who invented the potato chip...and why? Welcome to the Food Timeline.

Food history is full of fascinating lore and contradictory facts. Historians will tell you it is not possible to express this topic in exact timeline format. They are quite right. Everything we eat is the product of culinary evolution. On the other hand? It is possible to place both foods and recipes on a timeline based on print evidence and historic context. About culinary research.

_______________________________________________________________________________________________

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water & ice----------------

salt I & II---------------- shellfish & fish----------------

eggs & insects ---------------- rice I, II & III----------------

emmer grain--17,000BC--- einkorn grain--16,000BC---

almonds--10,000BC--- sheep ---9,000BC---

apples & lentils---8,000BC--- pork ---7,000BC---

beans: old world & new---7,000BC---

walnuts old & new---7,000BC--- pistachios---7,000BC---

cattle domestication---6,500BC---

wine---6000BC---

maize & spelt ---6000BC--- dates & broccoli---6000BC---

honey---5500BC--- chickpeas & lettuce ---5500BC--

- olives & olive oil---5000BC--- cucumbers & squash I & II---

5000BC--- chilies, avocados & taro---

5000BC--- potatoes I & II---5000BC---

milk, yogurt---5000BC--- grapes---4000BC---

citron & citrus fruits---4000BC--- watermelons---4000BC---

popcorn---3600BC--- chicken domestication---

3200BC--- butter & palm oil---3000BC---

barley, peas & carrots---3000BC---

onions & garlic---3000BC--- spices I, II & III---3000BC---

figs---2900BC--- soybeans I & II---2838BC---

tea---2737BC--- rhubarb---2700BC---

muskmelon---2400BC--- peach palm---2300BC---

pasta & noodles---2000BC--- radishes ---2000BC---

purslane I & II---2000BC--- marshmallows & liquorice ---

2000BC--- carob ---2000BC---

peanuts I & II ---1500BC--- chocolate---1500BC---

horseradish---1500BC---

---10,000BC---Agriculture begins I & II --10,000BC--- bread & beer --10,000BC---soup ---4000BC---yeast breads: pitta & focaccia ---2300BC---Ancient Egypt ---1700BC---Mesopotamia banquets & recipes ---1000BC---Jerusalem, Labeneh

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raisins---1490BC--- sugar---1200BC---

pickles & peaches---1000BC--- oats---1000BC---

tomatoes & tomatillos---900BC---

celery---850BC--- cinnamon---700BC--- cabbage---600BC---

sausages & artichokes---500BC---

pastries & appetizers---5th century BC---

vinegar---5th century BC--- garden cress---400BC---

beets & bananas---4th Century BC---

turkeys & asparagus---200BC--- quinces---65BC---

Devon cattle---55BC--- chestnuts---1st Century---

lobster, crab & shrimp---1st Century--- French toast---1st

Century--- omlettes---1st Century---

strawberries---1st Century--- raspberries---1st Century--- capers, turnips & kale---1st

Century--- ice cream---62---

sushi---2nd Century---

lemons---3rd Century--- tofu---220---

pretzels---5th Century--- eggplant---6th Century---

Spinach I & II---7th Century---

coffee---9th Century--- cod---9th century---

loquats---10th century--- baklava & filo---11th century---

corned beef & lychees---11th century---

breadfruit & okra---12th century---

hamburgers---13th century---

kiwis & Mexican limes---14th century---

kebabs---14th century--- gingerbread & Lebkuchen---

1395--- coconuts---15th century---

pork & beans---1475---

hot dogs---1487---

---1st Century---Ancient Rome I, II, III & IV ---1st Century---fried chicken & foie gras ---1st Century---Italian wedding soup ---1st Century---rice pudding ---1st Century---flan & cheesecake ---1st Century---The Haggis ---70---challah bread ---3rd Century---Roman Britain's cuisine & recipes ---3rd Century---De Re Culinaria & De Opsoniis et Condimentis, Apicius ---4th Century---Jerusalem, White kidney bean salad ---5th-9th century---Anglo-Saxon foods ---7th century---Jerusalem, Coriander & pine nut salad ---7th century---kimchi ---8th century---Ancient Maya ---8th-12th century---Crusader cuisine in Jerusalem ---8th-12th century---Viking era food I, II, III & IV ---9th century---halva ---10th-15th century---Medieval food ---10th century---Peking duck ---13th Century---ravioli & lasagne ---13th Century---pancakes & waffles ---13th century---Viandier de Taillevent ---13th century---couscous ---14th century---guacamole & kolache ---14th century---Humble pie history & recipe ---14th century---Le Menagier de Paris ---1303---pie ---1381---apple pie & ---1382---crumpets ---1386---Chaucerian Cookery, feasts! ---1390--- The Forme of Cury ---1390---applesauce ---1393---Pipefarces (fried cheese sticks) ---15th century---marzipan in England ---15th century--- borshch ---15th century, Netherlands Wel Ende Edelike Spijse ---1492---Christopher Columbus old world cuisine ---16th century---salsa ---16th century---quiche ---16th century---puff paste ---1514---Een Notabel Boecxken Van Cokeryen, in Dutch---1520---Libre...de coch, Robert de Nola (en Espanol) & English ---1545---A Proper newe Booke of Cokerye ---1588---English pastry, from The Good Huswifes Handmaid for Cookerie in her Kitchen ---1590---Shakepeare's food ---1593---Cocboeck, Carolus Battus (in Dutch) ---1596---English trifle ---1597---potato salad

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pineapples I & II---1493--- Cows in America I, II & III---

1493--- marmelade I & II ---1495---

teriyaki chicken---16th century---

pecans & Cornish pastys-16th century---

papayas & cashews-16th century---

turkeys in Europe---16th century---

tempura in Japan---16th century---

Texas Longhorns---16th century---

sweet potatoes in Europe---1517---

vanilla in Europe---1529---

tomatoes in Europe---1544---

Camembert cheese---1554---

Brussels sprouts & kohlrabi---1587---

pot luck---1592--- doughnuts in America---17th

Century--- pralines & coffee cake---17th

Century--- cream puffs & eclairs---17th

Century--- maple syrup I & II---17th

Century--- modern ice cream---17th

Century--- Jerusalem artichokes---1605---

bagels---1610--- coffee in Europe---1615---

rum---1650---

Kosher food in the U.S.---1654---

cowpeas in America---1675--- cranberries in New Jersey---

1680---

rice in South Carolina---1690---

French fries I & II---18th Century---

muffins & crackers-18th Century--

root beer & tapioca ---18th Century---

Montelimar nougat---1701--- casseroles---1708---

Stilton cheese---1722--- caramel---1725---

---17th Century--- corn bread, hoe cakes, spoonbread & hominy ---17th Century---chess pie & shortbread ---17th Century---authentic recipes, transcribed ---17th Century---French onion soup & salad ---1604---Raspberry jelly & modern version ---1605---Guy Fawkes' menus I & II ---1607---Jamestown settlers ate pottage (p. 20) ---1615---Rice pudding, Gervase Markham's English Huswife ---1615---A New booke of cookerie ---1616---Koge-Bog (first printed Nordic cookbook) ---1621---Pilgrim Thanksgiving ---1651---Le Cuisinier Francois, La Varenne (en Francias) ---1653---pumpkin pie & lemonade ---1661---Les Delices de la Campagne, Nicolas de Bonnefons ---1669---De Verstandige Kock, in Dutch ---1672---A Queen-Like Closet, Hannah Wooley ---1675---Gervase Markham's English House-Wife ---1683---De Verstandige Kock, colonial Dutch recipes ---1685---Robert Mays' Accomplisht Cook ---1686---croissants ---1691---lemon meringue pie ---1691---Bill of Fare of Seventy-Five Noble Dishes of Excellent Food, Thomas Tryon ---18th century America---Colonial & Early American fare ---18th century America---crab cakes ---18th century Canada---French Canadian fare, Fortress of Louisbourg ---18th century---English muffins & chowder ---18th century---sticky buns (aka cinnamon buns) ---1717---Massialot's Le Nouveau Cuisiner Royale et Bourgoise I & II ---1720---Receipts of Pastry and Cookery for the Use of his Scholars, Ed. Kidder ---1727---Hasty pudding, The Compleat Housewife E. Smith ---1740---pound cake & cupcakes ---1747---Yorkshire pudding & sweet potato pie ---1747--- Salmagundi, Hannah Glasse ---1750---Francois Marin's Les Dons de Comus I, II & III ---1754---Colonial Williamsburg food ---1756---Welsh rabbit ---1758---Nuevo Arte de Cocina, Juan Altimiras ---1764---English Houswifery, Elizabeth Moxon ---1765---apple butter ---1769---ice cream & beef a la mode , Experienced English Housekeeper ---1769---Eccles cakes ---1770---Colonial wedding cakes ---1771--- Election Cake ---1771---Colonial Day Menu, Turkey Run VA ---1775---Dried apples from Paul Revere's kitchen

270

Hereford cows---1742---

sugar beets---1747---

grapefruit---1750--- Swedish meatballs---1754---

Newtown Pippin apples---1755---

mayonnaise---1756--- Tartar sauce---1756---

figs in California---1759--- sandwiches---1762---

oysters in America---1763--- Baker's chocolate---1764---

Bartlett pears---1765--- soda water---1767---

grapes in California---1769---

Jersey cows---1771---

New Zealand spinach---1771---

tomatoes in America---1781--- lollipops---1784---

Mandarin oranges/Europe---1805---

Bosc Pears---1807--- ice cream cones---1807--- McIntosh apples---1811---

taffy, toffee & butterscotch---1817---

lady fingers---1820---

chicken-fried steak---1824--- A1 Steak Sauce---1824---

fondue---1826--- Macadamia nuts---1828---

---1775---Hannah Davis' Baked apple crunch ---1777---Firecakes & pepper pot from Valley Forge ---1780s---Martha Washington's Great Cake ---1780s---Thomas Jefferson's ice cream (manuscript) & muffins ---1780s---Martha Jefferson's cream cheese ---1782---souffle ---1785---Kokebok, from Norway ---1786---deviled eggs ---1787---toad-in-a-hole ---1790s---Atole & pozole, California missions ---1796---pompkin pudding, from Amelia Simmon's American Cookery ---1796---Charlotte & Charlotte Russe ---1796---Jumbles, Fort York Ontario ---1798---Voyageurs ate pemmican ---1798---American Cookery, Amelia Simmons ---1798---turnovers ---19th Century---Frontier foods from Missouri ---19th Century---New England seafood from New Bedford, MA ---19th Century--Chile con carne ---19th Century--wedding cake & shepherd's pie ---19th Century--Napoleons & Linzertortes ---19th Century--ammonia cookies & Cape Breton pork pies ---1800---Regency English recipes [Jane Austen] ---1800---Napoleon's Chicken Marengo ---1803---Frugal Housewife, Susannah Carter ---1805---Charbonneau's "white pudding" recipe ---1807---A New System of Domestic Cookery, Mrs. Rundell ---1808---Lucy Emerson's New England Cookery ---1810---Kentucky Burgoo ---1817---Remoulade, Le Cuisinier Royal (en Francais) ---1818---Mulaga-tawny soup, Dr. William Kitchener ---1821---Tomata catsup & orange marmelade, Frederick Accum's Culinary Chemistry ---1824---gazpacho in America ---1826---Jean Anthelme Brillat-Savarin's Physiologie du Gout ---1828---Dr. Creed Haskins' Brunswick stew ---1828--- Vermont common crackers ---1828---Apees (aka A.P.'s) ---1830---Frugal Housewife, Lydia Maria Child ---1830---Washington Cake, Old Sturbridge Village ---1830---Reform Club chef Alex Soyer's Dessert gelatin ---1830---Mrs. Isaac Cocks' Long Island corn bread ---1830---Cornmeal mush, early Texas cuisine ---1831--- The Cook Not Mad, Watertown NY ---1832---Seventy-five Receipts for Pastry, Cakes and Sweetmeats, Eliza Leslie ---1832---The Cook's Own Book, N.K.M. Lee ---1836---Wedding menu, from America's heartland ---1838---The Virginia Housewife, Mary Randolph ---1839---The Good Housekeeper, Sarah Josepha Hale ---1840---La Cuisiniere Canadienne (en Francais) ---1840---Directions for Cookery, Eliza Leslie ---1840---Oregon Trail pioneer foods ---1840s---Sam Houston's recipes

271

soft drinks in America---1830--- bouillabaisse---1830s--

Hopping John---1830s--

Worcestershire Sauce---1835--- Michigan mint---1835---

Idaho potatoes---1837--- Key limes---1839---

Poland Spring water---1845--- Chinese food in America---

1847--- Necco Wafers---1847---

Trenton crackers---1848--- Concord grapes---1849---

berries in Oregon---1850--- modern marshmallows --1850---

cherries in Michigan---1852--- potato chips---1853---

condensed milk---1856--- Peek Freans---1857---

Rumford Baking Powder---1859---

fish & chips---1860--- cranberries in Wisconsin---

1860---

breakfast cereal---1863---

Conversation Hearts---1866--- Underwood Deviled Ham---

1867--- synthetic baby food---1867---

Tabasco sauce---1868--- Fleischmann's Yeast---1868---

Campbell's Soup---1869--- margarine---1870---

Paragon tomatoes---1870--- California raisins---1870s---

Long Island duck---1873---

summer pudding---1875---

Heinz Ketchup---1876---

---1840s--Irish soda bread ---1843---Washington cake, Old Sturbridge Village Cookbook ---1844---Cornish pastys in UP I & II ---1845---roly-poly pudding ---1846---Jewish Manual, Judith Montefiore ---1847---Utah bound! ---1847---peanut brittle ---1848--- Skilful Housewife's Guide, Montreal ---1849---Eliza cookees, Mrs. Hubbell ---1849---California sourdough bread & Hangtown fry ---1850s--Western sandwiches ---1850s--Eliza Leslie's Strawberry shortcake ---1851---Great Western Cook Book, Anna Collins ---1853---Maryland beaten biscuits ---1855---Boston cream pie ---1857---Hanna Winsnes' cookbook (in Norwegian) ---1857---Country captain chicken ---1859---cobbler ---1860---Cakes & plum puddings, Godey's Lady's Book ---1860s---Baked Alaska & ice tea ---1861---Charles Elme Francatelli's Baked Goose ---1861---Mrs. Beeton's Book of Household Management---1861---Beef Stroganoff ---1861-1865---hardtack ---1863---Confederate Receipt Book, Richmond VA ---1863---fruit salad ---1864---Sanderson's Complete Confectioner & Complete Cook ---1865---Mrs. Goodfellow's Cookery as it should be ---1866---The National Cookbook, Hannah Peterson ---1868---The Dominion Home Cookbook, Toronto ---1869---parfait & Chateaubriand ---1869---Wright's book of 3000 practical receipts ---1869---Pickled limes, Little Women ---1870s---Parker House rolls ---1870---Jennie June's American Cookbook, Jane Cunningham Croly ---1870---New Orlean's King cakes ---1870s--Neapolitan ice cream ---1871---groom's cake & marble cake ---1873---American cuisine, from Miss Beecher's Housekeeper and Healthkeeper cookbook ---1875---Breakfast, Luncheon, and Tea, Marion Harland---1875---Young Housewife's Counsellor and Friend, Mary Ann Mason ---1876---Practical Cooking and Dinner Giving, Henderson ---1876---popovers ---1876---Lobster Newburg ---1877--- ambrosia ---1877---Buckeye Cookery, Estelle Woods Wilcox ---1877---Cowboy cooking ---1878---Army bread from Ft. Laramie, WY ---1878---Directions Diverses, Montreal ---1879---funnel cakes ---1879---Crimean Tatars ate Chee-Borek & Kobete ---1880---Miss Parloa's New Cookbook, Maria Parloa ---1880s---angel food & meatloaf ---1881---What Mrs. Fisher Knows About Old Southern

272

Wheatena---1879--- Saccharin---1879---

candy corn---1880s--- passion fruit---1880s---

French dressing---1880s--

salt water taffy---1883--- Dr Pepper---1885---

evaporated milk---1885---

Coca Cola---1886--- malted milk & Georgia pecans--

-1887--- Barbados cherries---1887---

pizza as we know it---1895--- peanut butter---1890---

Fig Newtons & Knox Gelatine---1891---

Cracker Jacks & Postum---1893---

fudge & Good and Plenty---

1893--- Hershey bars & Sen-Sen---

1894---

Salisbury steak---1895--- Chop suey---1896---

Corsicana fruitcake---1896--- oatmeal cookies---1896---

Jell-O & tangelos---1897--- 1000 Island dressing ---1897---

cotton candy& Melba toast---1897---

Texas sweet onions---1898---

Cottolene---1900--- peanut butter & jelly---1901--- Nabisco's Animal Crackers---

1902--- Karo syrup---1902---

Horn & Hardart's Automats---1902---

Mt. Clemens Flakes & Marmite-

-1902--- Club sandwiches---1903---

canned tuna---1903--- ice cream cones: U.S. I & II---

1904--- banana splits---1904---

Cooking, Abby Fisher ---1883---Christmas pudding ---1884---Mrs. Lincoln's Boston Cook Book ---1885---La Cuisine Creole, Lafcadio Hearn ---1886---Woman's Suffrage Cook Book, Mrs. Hattie A. Burr ---1886---Miss Corson's Practical American Cookery, Juliet Corson ---1887---Cherries jubilee ---1887---White House Cook Book, F.L. Gillette ---1889---Aunt Babette's Cook Book: Foreign and Domestic Receipts ---1890---Corn fritters, a.k.a. corn oysters ---1892---Science in the Kitchen, Ella Eaton Kellogg ---1893---Art of Living in Australia, Philip Muskett ---1893---La Cuisine Francaise: French Cooking for Every Home, Adapted to American Requirements, ---1893---Favorite Dishes, Carrie V. Shuman ---1894---Ranhofer's The Epicurean ---1894---Terrapin, from Delmonico's in NYC ---1894---Eggs Benedict ---1894---Recipes Tried and True, Marion Ohio ---1896---Waldorf salad ---1896---Boston Cooking School Cook Book, Fannie Merritt Farmer ---1896---Military field bread, U.S. Manual for Army Cooks ---1896---Henriette Davidis' Practical Cookbook, 35th German edition (in English) ---1897---Swedish-American Cookbook (Swedish and English) ---1897---Sweet potato croquettes, Practical Vegetarian Cookery ---1898---New Galt Cook Book, Ontario Canada ---1900s---cioppino ---1900's---Culinary Wrinkles, or how to use Armour's extract of beef ---1900---My Pet Recipes..., St. Andrews Church, Quebec ---1900---Pensacola Souvenier Cook Book ---1900---Banbury tarts, The Stonington Cookbook, CT ---1900---Enterprising Housekeeper, Pan-American Exhibition ---1901---Pan American Cookbook ---1901---Settlement Cook Book, Mrs. Simon Kander ---1902---Devil's food cake ---1902---Mrs. Rorer's New Cook Book, Sarah Tyson Rorer ---1903---U.S. Senate Bean Soup ---1903---Baked stuffed cucumbers, Landmarks Club Cookbook ---1904---Dr. Price's Delicious Desserts ---1904---Cooking in Old Creole Days, Celestine Eustis ---1904---Blue Grass Cook Book: Kentucky cookery ---1905--- Los Angeles Times Cook Book ---1905---Lady Baltimore cake ---1906---brownies

273

New York pizza ---1905---

submarine sandwiches---1905---

Kellogg's Corn Flakes---1906--- Muffoletta sandwiches---1906---

Divinity fudge---1907--- Steak Diane---1908---

Crisco & Junket---1911---

Oreos---1912--- Mallomars---1913---

Fettuccine Alfredo---1914---

hush puppies---1915---

Moon pies---1917--- Marshmallow Fluff---1917---

Fortune cookies---1918--- Chase's Cherry Mash---1918--- French dip sandwich---1918---

Eskimo Pie & Good Humor---

1920---

Wonder Bread & Wheaties ---1921---

Gummi Bears & Clark Bars---1922---

Vegemite---1922--- Girl Scout Cookies---1922---

popsicles ---1923--- frozen foods---1924---

pineapple upside-down cake---1924---

Texas hot weiners---1924---

Kool-Aid & Pez---1927--- Gerber's baby food---1928---

It's It---1928--- Twizzlers & Karmelkorn---1929-

-- Po'Boy & hot Italian

sandwiches--1929--- Jiffy biscuit mix--1930---

---1906---Inglenook Cook Book, Elgin IL ---1909---Good Housekeeping Woman's Home Cookbook, Isabel Gordon Curtis ---1909---Washington Woman's Cook Book (Seattle) ---1909---Reform Cookery Book, Mrs. Mill ---1909---Lamingtons ---1910's---Jell-O: America's most famous dessert ---1910---Home Helps: A Pure Food Cook Book ---1910---Chipped beef, Manual for Army Cooks ---1911---Good Things to Eat, Rufus Estes ---1911---Kitchen Encyclopedia, Swift & Company ---1912---Chicken a la King ---1912---Mary Frances Cook Book, Jane Eayre Fryer ---1912---War Time Cooking, Lydia E. Pinkham ---1913---Choice Recipes: Chocolate and Cocoa, Walter Baker & Co. ---1913---Dishes and Beverages of the Old South, Martha Williams ---1913---Coq au vin ---1914---Chinese-Japanese Cook Book, Sara Bosse ---1914---Neighborhood Cook Book, Council of Jewish Women ---1914---ANZAC biscuits I II & III ---1914---Fruit recipes, Encyclopedia of Practical Horticulture ---1914---Clarence Edwords' Celery Victor ---1915---Dainty Desserts for Dainty People, Knox Gelatin Co. ---1915---Healthy Life Cook Book, Florence Daniel ---1915---Pan-Pacific Cookbook, Exposition fare ---1915---Economical Cook Book, Ottowa ---1916---Field bread, Manual for Army Bakers ---1917---Donuts from the Salvation Army ---1917---Vichyssoise, Louis Diat ---1917---55 Ways to Save Eggs & Best War Time Recipes ---1918---World War I recipes from the Doughboy Cookbook ---1918---Fannie Farmer's Boston Cooking School Cook Book ---1919---International Jewish Cook Book, Florence Kreisler Greenbaum ---1919---The Hotel St. Francis Cookbook, Victor Hirtzler---1919---Italian Cook Book, Maria Gentile ---1919---chocolate truffles ---1920s---Popular U.S. foods & menus ---1920s---egg creams ---1920---Fleischmann's recipes ---1920---School and Home Cooking, Carlotta C. Greer ---1922---Jell-O recipes ---1924---Caesar salad ---1925---George Washington Carver's peanut recipes ---1925---pecan pie ---1925---Lemon sponge cake from 800 Proved Pecan Recipes ---1927---Electric Refrigerator Recipes, General Electric ---1927---s'mores ---1928---Nellie Aldridge's orange recipes

274

Bisquick & Vidalia onions---1931---

tacos in LA ---1931--- Fritos---1932---

Marshmallow Sandwich cookies---1932---

Hawaiian Punch---1934--- Gravy Master & sloppy joes---

1935--- Kashering of Coca Cola---1935-

-- Dagwood sandwich---1936---

SPAM & Krispy Kreme---1937--- Kraft macaroni & cheese---

1937---

canned soda---1938--- chicken & waffles---1938---

Spiedies---1939--- York Peppermint Patties---

1940--- M & Ms & Cheerios ---1941---

Corn dogs & Pronto pups---1942---

nachos---1943--- Chicago-style pizza---1943---

Betty Crocker's cake mix---1947---

frozen french fries---1948--- seedless watermelon---1949---

Jolly Ranchers---1949--- Whoppers---1949---

Loco moco---1949---

American Tex-Mex---1950s-- smoothies---1950s--

Maypo---1953--- Jello-O instant pudding---1953--

- Marshmallow Peeps---1953---

TV Dinners I, II, III & IV---1953---

ranch dressing---1954--- Broasted chicken---1954---

Oregon Marionberries---1956--- Tang & Beefalo---1957---

Rice-A-Roni & Diet-Rite---1958---

Life cereal---1961--- instant mashed potatoes---

1962---

Buffalo Wings---1964--- Gatorade & Slurpees---1965---

---1930's---Popular U.S. foods & menus ---1930s---Pavlova cake ---1930s---Philadelphia cheese steak ---1930s--banana bread ---1930s--Cajun fried turkey ---1931---souffle, Joy of Cooking ---1933---Ruth Wakefield's Toll House cookies ---1933---peanut butter cookies ---1936---Dr. George Washington Carver's 115 tomato recipes ---1937---Dr. Carver's sweet potato recipes ---1937---Reuben sandwiches ---1937---Old Dutch Recipes from the ladies of Pella, Iowa ---1937---Cobb salad, from the Brown Derby ---1939---Colonel Sanders' secret recipe ---1940's---Popular U.S. foods & menus ---1940---British rock cake & syrup biscuits ---1940---Recipes, Britain's Ministry of Food ---1941---Lord Woolton Pie & sugarless sponge cake ---1941---Rice Krispies treats & Monte Cristo sandwiches---1941---carpetbag steak ---1942---WWII, spice cake ---1942---MFK Fisher's Tomato & War cakes ---1943---99 ways to share the Meat, USDA ---1946---city chicken ---1948---Mr. Truman's recipes I, II, & III ---1949---Pillsbury Bake-Off Contest Theodora Smafield's No-Knead Water-Rising Twists ---1949---Wacky cake ---1950's---Popular U.S. foods & menus ---1950's---Mexican wedding cakes ---1950's---Nesselrode pie ---1951---Bananas Foster ---1953---Mrs. Eisenhower's Million Dollar Fudge ---1955---Chex mix ---1957---Poutine from Quebec ---1957---German's Sweet Chocolate cake ---1958---Navy bean soup & other U.S. Navy traditions ---1960's---Popular foods & menus ---1960's--Beef Wellington ---1960s---Digger bread, San Francisco ---1960---Green Eggs & Ham, Dr. Seuss ---1962---Minced beef, Navy-Marine Corps Recipe Service ---1963---Texas sheet cake ---1964---Hot Dutch Tuna Buns & pita bread, NYC World's Fair ---1969---Creamed ground beef, Armed Forces Recipe Service ---1970's--Popular U.S. foods & menus ---1970's---California rolls ---1970's--Tiramisu ---1975---Pasta primavera ---1978---hummingbird cake

275

Space Food Sticks---1968--- gyros---1970s---

Kobe beef & wagyu---1976---

Yukon gold potatoes---1981---

Orangetti spaghetti squash---1986---

Flavr Savr tomatoes---1994---

grape tomatoes---1998---

Flat Iron steak---2002--- tear-free onions---2002---

New products from Kraft---2004---

---1980's--Popular U.S. foods & menus ---1980's--Mud pie & Dirt cake ---1980's---monkey bread ---1981---Watergate salad & cake (pistachio) ---1983---Penne alla vodka

© Lynne Olver 1999 8 April 2006

The Food Timeline was created by Lynne Olver, reference librarian and IACP member. Information is checked against standard reference tools for accuracy--Oxford Encyclopedia of Food and Drink in America (Smith), The Oxford Companion to Food (Davidson), The Cambridge

World History of Food (Kiple & Ornelas), Larousse Gastronomique,

276

TOP Tips COOKING

To reduce fat in the chicken by about 10 grams per serving, remove

the skin before marinating it.

If you have forgotten to soak pulses like chana overnight, just put the chana in a flask full of boiling water for an hour. They are ready for cooking.

To make a soft fluffy omelet heat a non-stick pan and add a little

more butter than usual. Now beat the egg and stir briskly (even while frying) with a fork. This way more air goes in your omelet, making it light and fluffy. Cook till done and serve hot.

Coconut milk when kept overnight in the fridge forms a white layer on

top. This layer can be used as fat instead of oil for frying mutton or chicken.

Add a little oil and turmeric powder to the dal before placing it in the

cooker. It will get done in ten minutes flat.

Adding a cupful of grated carrot or beetroot to the coconut while making coconut burfi will give you natural colouring and nutritional benefits.

To refresh stale bread, sprinkle it with water, wrap it in a foil and heat

it in the oven on 200 ºC for about five to ten minutes.

Adding a spoonful of curd to ladyfingers while cooking will ensure that they do not stick to the vessel or turn black.

Sprinkle a bit of salt in the frying pan before adding chicken. It will cut

down on the amount of grease splattering.

Peel and cut potatoes and boil them in water to which a little vinegar is added. They will be done in no time and will retain the texture as well.

While grinding the batter for idlis replace 1/5 quantity of rice with

pressed rice (poha). This will make the idlis fluffier.

Place rolled puris in the fridge for ten minutes before frying them, they will consume less oil and will be crisper.

To make dosas more crisp, add a little fenugreek seeds to the lentil

and rice mixture while soaking.

Rather than using food colors, use a mixture of limewater and

277

turmeric to get (almost) tandoori color.

Always add salt to the water while boiling vegetables. This enhances their natural flavour and diminishes the need to add salt at the table.

Kitchen Tips

Never beat idli batter too much because the air which has already incorporated during fermentation is lost

Cooking sour food (tamarind/lemon based) in non-stick ware

reduces its durability and the coating is likely to peel off sooner

Deodorize cutting board by rubbing it with a paste of baking soda and water.

Spread a little hot oil in your new utensils and rub with a half

cut onion thoroughly. The utensils will not burn easily.

Try grating a raw potato after the cheese. The potato clears the gummy cheese out of the holes.

Fish smell tends to linger on the pots and pans long after the

cooking. Brew some tea (for ten to fifteen minutes) in the pot/pan in which fish has been cooked. Discard tealeaves and water. Fish smell will disappear.

Used milk glasses should be rinsed with cold water instead of

hot water before washing, as hot water cooks the milk and makes them harder to clean.

Keep a square of sandpaper in your kitchen, it will give you a

better grip on those hard to open jars.

When making green banana wafers use a potato peeler to produce the thinnest slices

Soak walnuts in salted water overnight before cracking them in

order to get the whole kernels.

If only a drop of lemon juice is required, pierce the lemon with a knitting needle and squeeze. The lemon can be kept indefinitely as the hole closes again.

To clean copper pots, sprinkle a little salt, rub with the cut

side of a halved lemon and rinse with water.

Vinegar brought to a boil in a new frying pan will prevent foods from sticking.

If the vegetables are not fresh, soak them in cold water to

278

which a little lemon juice has been added. They will become fresh again.

To prevent the burning sensation after grinding chillies dip the hands

in cold milk.

While cutting hard-boiled eggs, the egg yolk often tends to break. To avoid this dip the knife in cold water for a few seconds and then cut smoothly.

Use kitchen scissors to chop fresh mint, chillies and coriander finely

and without any mess.

For cleaning vessels add a handful of common salt to the washing powder for better results.

The microwave oven should not be used without any food in it as this

could cause damage.

If mushrooms are very large, the stalks are likely to be tough; therefore they should be discarded. Always tear rather than cut oyster mushrooms.

Soak burnt pans in a solution of ammonia and water, for an hour.

Clean with used lemon and then with soap and water. They will sparkle again.

In order that there is a free circulation of air in the freezer ensure that

it is not packed tightly.

Muffins will slide right out of tin pans if the hot pan is first placed on a wet towel.

Storing Tips

After bananas have ripened, store in the refrigerator to help slow down ripening. The skin will turn dark brown, but this does not damage the fruit inside.

Put two to three cloves in the container or jar of sugar to keep

the ants at bay.

Set lemon juice with sugar and a little salt in ice trays to make cubes which can be used to make instant lemonade.

Dry fifty grams of mint leaves, powder them and add to ten kilograms

of rice. Not only will the mint leaves keep insects at bay, they will also impart a delicious flavour to the rice when cooked.

Put chips and biscuits in a polythene bag and store them in a

refrigerator to keep them fresh for a long time.

Tie the shelled green peas in a cloth and dip in boiling water for three

279

minutes. Then dip in chilled water for three minutes. Dry under the fan till the extra moisture is removed and then pack into airtight jars or sealed packets. Freeze and use when peas are out of season.

Coriander leaves will stay fresh if placed in a polythene bag and

stored in the fridge.

If you have peeled extra potatoes, keep them dipped in water and store in the refrigerator. They will remain for a couple of days.

Storing flour in an airtight container and refrigerating it doubles their

storage time.

Put two to three cloves in the sugar to keep ants at bay.

To prevent ice-trays from sticking to the freezer surface sprinkle a little salt on the surface of the freezer before placing the ice-trays.

While storing green chillies, remove the stems. This will help the

chilies to stay fresh for a longer time.

Potatoes rot quickly if stored near onions therefore store them separately.

XTRA TIPS COOKING

*Cooked Curry? A Curry is cooked when you can see Oils seperating and settling on the surface. Chillie Tips: *spice intensity dried pods = ~10 red fresh chilli fruit dried pods = ~ 20 green chilli fruit *The seeds and white pith of a chilli are the hottest part, so remove them if you dont want your dish to be too fiery. *Chillies contain a pungent oil that can cause an unpleasant burning sensation to eyes and skin. Try to avoid handling them too much, wear gloves if possible, and be sure not to touch your face or eyes during preparation. *As a general guide the smaller the chilli the hotter it will be. *Soaking a chilli in vinegar has the effect of distributing the hot chilli flavour through the dish. Discarding the vinegar and soaking again has the effect of reducing the heat. *When you use commercial curry powder, combine two or more brands -- each has a different mix of spices. *Salty Curry? Not any more - peel a potatoe, cut it into two and add to the curry – it will absorb the salt! Just remove before serving.

280

*Sticky Rice - no more - add a few drops of pure lemon juice and a sprikle of sugar to the rice before boiling! *Tandoori Chicken Marinade: For almost perfect Tandoori Chicken dont use colouring – try Lime Juice, Paprika Powder and Turmeric mixed - rub generously into the meat. Perfect! * Curry pastes: Add a teaspoon of hot oil to homemade pastes of garlic, ginger or chili, along with salt to make it last longer and taste fresher. Also freeze the excess in 1 tablespoon amounts in an ice cube tray. When you need it, just pop out and put in pan. *Yoghurt, paw paw and pineapple are natural tendersisers. Hence they can be used to marinate tough cuts of meat. Caution: Paw paw and pineapple can break the fibre very quickly if used in large quantities. *Sprinkle a bit of salt in the frying pan before adding chicken. It will cut down on the amount of grease splattering. * Remove the stems of green chillies while storing them .This will help them to stay fresh for longer. *Hurry to cook dal? Add a little oil and turmeric powder to the dal before placing it in the cooker. It will get done in 10 minutes flat. * To preserve ginger-garlic paste : Fry them in oil before grinding and store in the same oil. * Soak some fenugreek seeds in water for sometime, grind it to a smooth paste and add it to the dosa batter to get crisp dosas. *If, for any reason you wish relief from chillie burn, whilst you have been eating -dont grab a drink of lager or glass of water! - just request a glass of milk, or a lassie (a yoghurt drink) - this is the ultimate cure! * Before cutting vegetables or any meat, dip the knife in hot water and you will be amazed to see the ease while cutting. * If you are cooking cabbage add a small piece of ginger for a different and enhanced taste. * If poppy seeds are used in grinding, soak it in hot water for 10 to 15 minutes before grinding in a mixie. * Masala tea: Lightly roast dried ginger, cardamom peels, cloves and grind them. Store them in a bottle. Add to the boiling water with the tea leaves. * If you have added too much salt: According to the dish you are preparing, you could add a few pieces of cooked potato, breadcrumbs, cooked tomato, maida, rice flour or chilli powder to solve the problem of too much salt. * To make fluffy chapathis: Use warm water when kneading the dough for chapathis. Flip the chapathi over three times before you pour ghee/oil on it so that the chapathi is soft and fluffy.

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* Always soak cauliflower in warm salted water for some time to get rid of tiny insects which may be hidden deep inside the florets. * Making dosa - When you make dosa, grease the pan with an onion. It helps to get it crispy and remove from pan easily. * Prevent Noodles from getting sticky - When boiling noodles, add some oil to it. It helps to protect stickiness. * To get rid of bad smell from utensils - Wash with a few drops of vinegar. * Want finely mashed potatoes? - Always mash potatoes when quite hot so that you get finely mashed potatoes. * Want to chop finely mint/green coriander? - Use kitchen scissors instead of a knife to chop finely, green coriander, green chillies, mint or tulsi. * Storing green chillies fresh - Wash and trim stem from each chilli and store in freezer bags. Will keep fresh for a number of days. * Retain food values in vegetables: Wash well before chopping, slicing or dicing. Do not wash after they are cut. * To prevent okras from sticking to pan: Add a spoon full of yogurt while cooking. * To prevent potatoes from discoloring after cutting: Keep the chopped potatoes in water.Squeezing juice from fresh lemon: Dip lemon in hot water for a few seconds and then cut it. You will get more juice that way. * If you have high blood pressure: Cook with low sodium salt and do not add raw salt at meal times. * Add a handful of rice flour to bajji batter for crisper and less oily bajjis. * Use tissue papers for reheating fried snacks. For example, samosa, vada, kachori, bajji, etc. The paper will absorb the excess oil and moisture and keep the snack crisp. Reheat on high for 1-1 1/2 minute. * Always use a clean pair of kitchen scissors to trim edges of bread. Much neater and less messy edges as compared to those trimmed with a knife. * To make samosas crisper add some corn flour to the maida for dough. * If you are making potato or cauliflower curry and you do not want any change in the colour, then do not fail to add a few drops of vinegar for the natural colours to be retained even after cooking. * If you are cooking cabbage, add a small piece of ginger for a different and enhanced taste. * To make fluffy chapathis: Use warm water when kneading the dough for chapathis. Flip the chapathi over three times before you pour ghee/oil on it so that the chapathi is soft and fluffy. * To make fluffy pooris: Use a little ghee while kneading the dough.

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* For coconut to break exactly into two, sprinkle some water on it before breaking. * While preparing sambar or rasam, always soak tamarind in hot water to extract the essence easily without any wastage. * To ensure that the griddle (tawa) is hot enough before spreading dosa, sprinkle a little water over it. If it sizzles immediately, then the griddle is hot enough. Wipe with a clean rag, proceed. * Add a tiny piece of crushed ginger to tea, while boiling, for the extra zing especially during winter. * To determine whether an egg is fresh, immerse it in a pan of cool, salted water. If it sinks, it is fresh, but if it rises to the surface, throw it away. * Dont store potatoes near onions! The Potatoes will rot quickly. * Yam fry: Peel the yam and slice it into thick squares. Wash it thoroughly. Mix togethersalt, turmeric, chilli and coriander powder with water and make a fine paste. Apply this paste on the yam slices. Transfer it to a microwave-proof vessel and microwave it for four minutes. Remove. Heat oil in a kadai. Fry cooked yam pieces till done. * Operating the mixies: Run the mixie at the slowest speed for a little while and then run it at the maximum speed. * Pressure Cooker: The weight of the cooker should be placed only after the steam rises out. * As soon as you open the cooker lid wash the gaskette(rubber) in cold water and keep it in freezer. By doing this you can use the rubber for more than a year. * To remove the odor from the refrigerator, place half a lemon in the fridge. * To easily slice boiled eggs, dip the knife in water first. The slice will be smooth and no yolk will stick to the blade. * To stop crying while cutting onions, after peeling the skin, keep the onions in thefridge for half to one hour.Then cut. * Before beating eggs,rinse the container with water.The mixture will not stick to the sides of the vessel. * While cooking dal, add two to three drops of oil and a pinch turmeric powder with water to cook it faster. * When you use cardamom for anything do not throw away the skin instead put them in the teabox and your tea will start having the flavour of cardamom. * Putting a lemon in hot water before squeezing will give you more juice than usual. * After cooking in the pressure cooker open the lid and rinse the lid and rubber in cold water and keep the rubber in freezer till you use it for the next time, this will increase the life span of the rubber. * If you have vegetable stains on your hands rub a tsp of seasame seed oil on them, and the stains will go.

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* You can use neem leaves to avoid the bugs and insects in cupboards and shelfs. * Raw shrimp turns pink and firm when fully cooked. Depending on the size, it should take from 3 to 5 minutes to boil or steam 1 pound of medium size shrimp in the shell. ::

Building an Indian Menu for Beginners For beginners, eating an Indian meal might be somewhat of problem let alone cooking a balanced Indian meal. Indian food is designed to be eaten with the group. Unlike western food, Indian food cannot be eaten or served without a combination. Thus, even though you like that curried vegetable or chutney, try not to eat it by itself. Combine it with rice or Indian bread or with other dishes. This will help you enjoy the meal more and will not give any digestion problems later. There is basic rule about how to combine dishes to make a complete Indian meal. Each Indian meal should consist of starchy (for example: rice and/or Indian bread), one or more main dishes (for example: meat dish or a lentil and vegetable combination) and some kind of chutney. Usually two vegetables and/or lentil dish will be served with meal; one wet with lots of soup and one dry. For a simple meal there will be only few varieties of dishes while for an elaborate parties or festivals, more variety of them are prepared. Going Vegetarian with Indian food Dining in a typical european home or restaurant would make it seem nearly impossible to be a vegetarian. Many consider vegetarian food as something raw without any selection look you awesome. Either they opt for too greenish or completely nonveggie. Indian vegetarian food proves all of this wrong. Indian food has a very wide variety of vegetarian (even vegan) foods. After all, homo sapiens are, by nature, vegetarians, however adopted to NV. For starters, go to your local Indian restaurant to find a wide range of cooked, spiced and diverse variety of vegetarian food. Many of the Indian restaurants would prepare less spicy version (they ofcourse always ask you ur pref.). I would also recommend you to go through some of Indian veg stuff and do not shy away from experimenting to fit your palate.

CULTURE n FOOD

Indian food abroad Britain has a particularly strong tradition of Indian cuisine that originates from the British Raj. At this time there were a few Indian restaurants in the richer parts of London that catered for British officers returning from their duties in India. In the 20th century there was a second phase in the development of Anglo-Indian cuisine, as families from countries such as Bangladesh migrated to London to look for work. Some of the earliest such restaurants were opened in Brick Lane in the East End of London, a place that is still famous for this type of cuisine.

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In the 1960s, a number of inauthentic "Indian" foods were developed, including the widely popular "chicken tikka masala". This tendency has now been reversed, with subcontinental restaurants being more willing to serve authentic Indian, Bangladeshi and Pakistani food, and to show their regional variations. In the late 20th century Birmingham was the centre of growth of Balti houses, serving a newly developed style of cooking in a large, wok-like, pan, with a name sometimes attributed to the territory of Baltistan, but more often derived from the Portuguese Balde, meaning 'bucket'. Indian food is now a staple of the British diet: indeed it has been argued that Indian food can be regarded as part of the core of the British national cuisine. In the United States of America, Indian cuisine has become far more popular and prevalent since the 1970s, especially in New York City but also in other large metropolitan areas nationwide, as a result of the huge increase in South Asian immigration. In many Indian restaurants in the U.S., all-you-can-eat buffets with several standard dishes have become the norm. Indian restaurants are common in the larger cities of Canada, particularly in Toronto and Vancouver where large numbers of Indian nationals have settled since 1970. A number of the more adventurous restaurants have transformed their offerings into so-called Indian "fusion" menus, combining fresh local ingredients with tradional Indian cooking techniques. Due to a large population of Indians in South Africa, the cuisine of South Africa includes a number of Indian dishes, some unique to South Africa.

Spices glossary English Name Hindi Name Anise Seed Choti Saunf Asafetida Heeng Basil Sweet Tulsi Bay Leaf Tej Patta Cardamom Bari Elaichi Casia Jangli Dalchini Cayenne Pepper Lal mirch Cilantro Dhania Patta Cinnamon Dalchini Cloves Laung Coriander seeds Dhania Cumin seeds Jeera Curry Leaf Meetha Neem Patta Fennel Moti Saunf Fenugreek Leaves Kasoori Methi Fenugreek seeds Methi Garlic Lassun Ginger Fresh Adrak Ginger Dried Saunth Illaichi Chhoti elaichi Jaggery Sugar Gur Lovage Ajwain Mace Javitri

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Mango powder Amchoor Mustard Seeds Sarson/ Raie Nutmeg Jaifal Onion Piyaz Onion Seeds Kalaunji Paprika Degi Mirch Pepper Corn Kali Mirch Pomegranate seeds Anar-daana Poppy Seeds Khuskhus Sage Kamarkas Saffron Kesar Salt Namak Sugar Chini Tamarind Imli Turmeric Haldi Thyme Ajwain ke phool Dried Fruits & Nuts Apricot dried Khumani Almonds Badaam Cantaloupe seed Kharbooza ke beej Cashews Kajoo Dates Khajoor Coconut Naarial Fig Anjeer Gooseberry Amla Peanuts Mungphali Pine Nuts Chilgoza Pistachio Nuts Pista Pistachio Soft Chironghi Prunes Manukka Raisins Kishmish Sesame Seed Til Watermelon seed Tarbooj ke beej Walnuts Akhroat/ Akhrot Screwpine Kewra Rose Essence Gulab-Jal Apple Saeb Apricot Jardaloo Avocado Makhanphal Banana Kela Cantaloupe Kharbooja Cranberry Karonda, In realty, it is a "Natal Plum" Grapes Angoor Guavas Amrood Jackfruit Kathal Java Plum Jamoon Lime Nimboo Mango Aam Mulberry Shehtoot Olives Zetoon Orange Santra OrangeNavel Mosambi Papaya Papeeta

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Peach Aadoo Pear Naashpaati Pineapple Anna-naas Plum Aloo-bukhaara Pomegranate Anar Watermelon Tarbooj Barley Jaun Chickpeas Chana Cracked Wheat Dalia Cream of Wheat Sooji Buckwheat Kuttu Farina Sooji Flour - Bread Atta. Durum wheat wholemeal coarse flour Flour - Chickpea Besan Flour - Pastry Maida. Super refined soft wheat flour Garbanzo Beans Kabuli Chana Legume - Lentil Masoor Legume - Green Moong Legume - Black Urad Legume - Yellow Arhar Maize Makki Millet - Pearl Bajara Rice Chawal Sorghum Jowar Tapioca Saboo-daana Wheat Gehoon Beef Gai ka Gosht Chicken Murghi Squab Chooza Duck Battakh Egg Anda Fish generic Machli Goat Bakra ka Gosht Goose Bada-Battakh Guinea fowl Bada-Teetar Meat generic Gosht Mussels Teesari Partridge Teeter Prawn Jhinga Rabbit Khargosh Venison Hiran ka Gosht Quail Battar Organs: Bone Haddi Organs: Kidney Gurda Organs: Liver Kaleja Organs: Marrow Guda Organs: Tongue Jeeb Aloe Gawar Patha Bell Pepper Simla Mirch Cayenne Pepper Mirchi Celery Ajmoda Cabbage Bandh-Gobi Carrot Gaajar Cauliflower Phool-Gobi

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Cilantro Dhania Cluster beans Guar-phali Corn Kernel Makki Corn on the cob Bhutta Cowpea Lobhia Cucumber Kheera, Kakri Eggplant Baingen Gourd, Ash Petha Gourd, Bitter Karela Gourd, Bottle Ghiya. Lauki Lotus stem Bhein Mushrooms Khumbi Okra Bhindi Onion Piyaaz Peas Mattar Peppermint Leaves Podina Potato Aaloo Pumpkin Kaddoo Radish Mooli Spinach Palak Sweet Potato Shakar-kund Tomato Tamatar Turnip Shalgam Water Chestnuts Singhaara Aroma Khush-boo, Sugandh Bad Kharaab Kanji Fermented Carrot beverage Shikanjami Limeade Thandaii Sweet Beverage made from poppy seed, various melon seeds Burfee Diamond shaped cake from reduced milk or Garbanzo flour. Firni Rice flour pudding Halva-Carrot Carrot cake Halva-Sooji Cream of wheat cake Kheer Rice Pudding Rasgulla Cheese balls in syrup Achaar Pickle Bhartha Mashed Dosa South Indian Rice crepe Idli South Indian Rice/Bean dumpling Kofta Meatball shaped Vegetable or Meat Dish Khameer Yeast Khichree Rice & Beans Paani Water Pakora Deep fried Chickpea battered item Phitkari Alum Samosa Conical shaped deep fried stuffed pastry Vindaloo A spicy hot Portuguese style curry

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http://senthil-senthil.tripod.com Articles compiled by S E N T H I L

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The recipes listed are selected from a variety of sources including company/restaurant websites,, culinary organizations, food and drug administrations, diet magazines, govt. health organizations and primary personal documents. (It should be noted the references are not explicitly cited throughout sections due to space constraints ). Health & Diet tips are in accordance with US FDA (Food & Drug Administration). For more authentic & updated info always rely on original source: www.cfsan.fda.gov & also www.foodsafety.gov. I’ve not cooked all of them in own kitchens and cannot vouch for their results in yours.

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