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Amateur Cooks Companion

The Quick & Easy cook book.

From childhood I was always interested in cooking and whenever there was an oppurtunity i used to try out my hand. The greatest difficulty was to find a book which explained how to turn out a reasonable meal, either the quantity was to much or the ingredients were not available etc. In view of the above I convinced my wife Leela to help me to compile this book.

This book is not for the experts but for amateurs like myself, We have selected recipes and tried them out and were successful in producing a good wholesome meal for 4 members, most of the recipes are sufficient for 4 people. In some cases it may be necessary to alter the ingredients like Chillies and masala to suit the individual taste. When choosing these recipes the main criterion was that they should be tasty,easy to prepare with local ingredients.Do not be disheartened if you fail the first time be patient and you willfind how easy it is to cook, start with easy recipes to gain confidence. This book is for amateurs & not experts.

We thank our children Sudeep and Michelle for all the help and guidance given by them.

Noel D'Souza

BREAKFAST SPECIALS.


1.APPAMS.

INGREDIENTS
3 Cups Raw Rice.
1 table spoon yeast.
1 Cup Cooked Rice.
1 Cup Grated Coconut.
Sugar & Salt to taste.

METHOD
Soak the Raw Rice for about 6 hours or overnight. Then add the Coconut & the Cooked Rice to the soaked Rice and grind to a fine paste adding a little water.. Put half cup of water in a pan and heat it to body temperature (Warm.) add 2 teaspoons Sugar and 2 teaspoons of Dry Yeast and keep aside till it froths. Add this to the paste with Salt & Sugar to taste and keep it aside covered with a cloth ,away from the draft, for at least 2 hours till it ferments and rises. Correct the thickness by adding water. Put 1 ladlefull Batter in a hot pan smeared with oil , from an Onion fixed on the end of a fork, turn the Batter around the pan so that it is evenly spread ,cover and allow to cook on a medium flame till the edges are brown, Remove carefully and serve hot.


2.CHEESE TOAST.

INGREDIENTS
8 Slices Bread.
2 Eggs.
8 Tablespoons Grated Cheese.
1 medium sized Onion chopped fine.
1 Green Chilly chopped fine.
1 small bunch Corriander leaves chopped fine.
1 Teaspoon Cornflour. Pepper & Salt to taste.

METHOD
Toast the Bread untilllight brown.& keep aside.Beat up the Eggs, add Pepper ,Salt, chopped Onion, Chilly & Corriander leaves and mix thoroughly. Put the required amount of this mixture on each slice of toast and Grill or fry on a hot Buttered pan. Serve hot. For added flavour finely chopped Bacon or minced Prawns may be added to the Egg mixture.


3.CORN & POTATO TOAST.
INGREDIENTS
2 Cobs of fresh corn boiled and seeds removed.
2 Potatoes boiled and skinned.
1 small bunch of Corriander leaves chopped fine.
2 medium sized Onions chopped fine.
Half an inch Ginger chopped fine.
2 Green Chillies chopped fine.
3 Tablespoons Grated cheese.
2 Tablespoons oil.
8 slices of Buttered Bread. Salt to taste.

METHOD
Put the oil in a pan add the Onions and fry them till they become Shiny or Translucent.
Crush the Potatoes and Corn and add to the Onions together with all the Ingredients and mix well. Add salt to taste and set aside.
Cover each slice of buttered Bread lavishly with the mixture cover this with another slice of Bread, put this in the Sandwich Toaster and grill till golden brown. In case a sandwich toaster is not available then fry both sides in a buttered pan till golden brown. Serve hot.


4.DHAL VADAS.
INGREDIENTS
1 Cup Shelled Black gram Dhal.
2 Green Chillies Chopped fine.
1 Samall bunch of corriander leaves chopped fine.
1 Medium Sized Onion chopped fine.
Salt to taste and Oil to deep fry.

METHOD
Soak the dhal for at least 4 hours then grind it to a thick paste adding as little water as is absolutely necessary, add alii theIngridents and Salt to taste and mix well.
Heat sufficient Oil in a pan for deep frying and when hot, form the Vadas in the palm of your hand and slowly drop this into the oil, fry both sides on medium heat until golden brown.
(It is easier to form the vadas if the palm of your hand is moistened with water.).
Serve hot with Coconut chutney or Sambar.


5.RICE DOSAS.
INGREDIENTS
1 Cup Raw Rice.
1/2 Cup Husked Black Gram Dhal.
1/4 Cup cooked Rice.
Salt to taste.

METHOD
Soak the Raw Rice and the Dhal for at least 4 to 6 hours then grind this to form a thick paste, add salt to taste and mix well. A precaution to be taken if ground in a food processor "do not allow the mixture to get hot while grinding." Remove the mixture and allow to ferment for at least 6 hours. Before making the Dosas add a little water and bring it to the required consistancy. Fry on apan. applying a little oil from an Onion cut in half and stuck on the end of a Fork and lightly dipped in oil. Fry till Brown.
Serve hot with Coconut Chutney,Jam, Sambar or Curry.


6.COCONUT CHUTNEY.
INGREDIENTS
1 Cup Grated Coconut.
1 small bunch Corriander leaves chopped fine.
1 Green Chilly chopped fine.
1 teaspoon Mustard seed.
15 Curry leaves.
1/2 inch Ginger minced fine.
2 Tablespoons roasted Bengal Gram Dhal.
2 Tablespoons oil.
Salt to taste.

METHOD
Mix the Coconut, Corriander leaves,and Green Chilly, Ginger, roasted Bengal Gram Dhal and Salt to taste, grind to paste and keep 'side. Put the oil in a pan and when hot drop in the Mustard Seed, and Curry leaves and fry for a minute then add the Coconut paste . Remove and serve.


7.SPICY EGG OMLETTE.
INGREDIENTS
2 Eggs.
1 medium sized Onion chopped fine.
1 Green Chilly chopped fine.
1 small Tomato chopped fine.
Salt and Pepper to taste.

METHOD
Seperate the Yolks and beat up the whites until stiff now add the chopped Onion, Green Chilly, Tomato and the Egg Yolks together with Pepper and Salt and mix well.
Put a tablespoon of oil or butter in a pan and when hot, pour in the mixture and fry on a medium heat, till one side is Brown, now carefully turn over and let the other side Brown . Alternatively when one side is Brown fold the two ends over and allow to cook.Serve hot with tomato sauce.
To add to the flavour of the Omlette finely chopped Bacon or Ham may be added to the mixture.


8.SCRAMBLED EGGS.
INGREDIENTS
2 Eggs.
1 Tablespoon Butter or Oil.
1/2 Cup Milk Salt and Pepper to taste.
1 Tablespoon Cream.

METHOD
Beat up the Eggs,Cream, Milk, Salt and Pepper to taste, keep aside.
Put the oil in a pan and when hot pour in the Egg mixture and stir fram the bottom till the Egg thickens and gets creamy consistancy. Serve hot, spread on hot toasted Bread with grilled or fried Sausages and a slice of Tomato, garnish with chopped Corriander leaves.
For added flavour add 1 Tablespoon grated Cheese.


9.MASALA TOAST.
INGREDIENTS
3 Eggs.
3 small Onions.
1 small bunch Corriander leaves chopped fine.
2 inches Ginger chopped fine.
1 /2 Teaspoon Spice powder.
2 Green Chillies chopped fine.
4 cloves Garlic.
1/4 Teaspoon Tumeric Powder.
Juice of 1 Lime.
Pepper powder and Salt to taste.

METHOD
GrindtheOnion,Ginger,Spicepowder,Corrianderleaves" GreenChillies,Tumericpowder, and the Garlic to a fine paste, to this add the Eggs, Salt and Pepper to taste, Lime juice, mix well and pour this mixture into a flat dish, then dip each slice of Bread into it and fry using a little Oil or Butter till it becomes Golden Brown.
Serve hot with Tomato Sauce.


10.FRILLY RICE PANCAKES.
INGREDIENTS
1 Cup Raw Rice.
Water.
Salt and Oil as required.

METHOD
Soak the Rice in water for at least 6 hours, wash the Rice well add a little water and Salt, grind to a fine thin paste (The consistancy of Milk). Heat a flat pan and when hot apply Oil, from half an Onion fixed on the end of a fork and dipped into Oil, take a little of the Rice mixture in a deep spoon and spread it thinly as possible over the oiled surface, allow to cook over a moderate flame till crisp, fold in half and remove.
Serve hot with Chutney,Jam or Curry.


11.SANNAS.
INGREDIENTS
2 Cups Cooked Rice.
4 Cups Raw Rice.
4 Cups Grated Coconut.
3 Tablespoons Yeast Sugar & Salt to Taste.

METHOD
Soak the Raw Rice in water for at least 6 hours, straIn and wash the rice in fresh water, strain add the grated coconut, Salt and Sugar to taste,Cooked Rice and grind to a fine paste adding as little water as necessary. One hour before the Sannas are required, soak the Yeast in a little Lukewarm water, add 1/2 Teaspoon of Sugar and set aside for a few minutes till it starts to froth,add this to the Rice paste and mix well, allow to ferment till it doubles in size. Pour into moulds and' steam till soft and dry. Serve hot with Sambar,Curry ,Chutney or Jam etc.


12.RAVA (SEMOLINA) IDLI AND TOMATO CHUTNEY.
INGREDIENTS FOR RAVA IDLI

1 Cup Bombay Rava ( Semolina.).
1 Carrot cleaned and chopped fine.
3 French Beans cleaned and chopped fine.
1 Green Chilly chopped fine.
1/4 inch Ginger chopped fine.
1 medium sized onion chopped fine.
2 Cups Sour Curd.
1 Teaspoon Mustard seeds.
1 Teaspoon Jeera seeds.
1 Teaspoon Channa Dhal.
15 Curry leaves.
2 Tablespoons fried Cashew nut bits.
1/2 Teaspoon Cooking soda.
Salt and Oil as required.

METHOD
Put 2 Tablespoons Oil in a pan and when hot add the Mustard seeds,Jeera seeds, Channa Dhal green Chillies, Ginger,and Onions and fry till the Onions are shiny and translucent add the Rava and fry for 3 minutes, on a medium flame. When cool add
all the Ingridents and Sour Curd, beat well by hand and set aside for at least 1/2 hour to sst, this mixture should not be too dry, soft but not too thin, this consistancy is got by adding Sour Curd as required. Steam as is done in the case of Idlis. Serve hot with Tomato Chutney.

INGREDIENTSFOR TOMATO CHUTNEY
3 medium sized Tomatoes cut into fours.
1/2 Teaspoon Jeera seed.
3 Tablespoons Grated Coconut.
6 cloves Garlic chopped fine.
2 small bunches Corriander leaves chopped fine.
3 Green Chillies chopped fine.
Oil and Salt as required.

METHOD
Put the oil in a pan and when hot drop in the Jeera seeds Chilly and Garlic, after a minute add the pieces of Tomato and fry for 1 minute, allow to cool, add the Grated Coconut Corriander leaves and Salt to taste, then grind to form a fine paste. The I
chutney is now ready to serve.


13.RICE IDLI.
INGREDIENTS-1
3 Cups Boiled Rice.
1 Cup Raw Rice 1 Cup Dehusked Black Gram Dhal.
Salt to taste.

INGREDIENTS-2
2 Cups Idli Rava (Boiled Rice Rava).
1 Cup Dehusked Black Gram Dhal.
Salt to taste.

METHOD
The Method of preparation is the same in both cases.
Soak all the Ingridents separately in water for at least 6 hours.After it has soaked remove all the water, wash the Ingridents well. In the first case mix the Rice and Dhal and add a little water and grind to a fine thick paste. In the second case grind the Dhal and when this is smooth add the washed Rice Rava and grind lightly. In both cases see that while grinding the mixture should not get hot. add Salt to taste and keep in a warm place and allow to ferment for at least 8 hours.. Put this into greased Idli moulds or trays and steam. Serve hot with Sambar,Chutney or Curry.


14.RAVA.
(SEMOLINA UPAMA)
INGREDIENTS
1 Cup Bombay Rava. (Semolina.)
1 medium sized Onions chopped fine.
2 Green Chillies chopped fine.
2 ripe Tomatoes chopped fine.
1/2 inch Ginger chopped fine.
10 Curry leaves.
1 Teaspoon Mustard seed.
1 small bunch Corriander leaves chopped fine.
a Tablespoons Oil or Ghee.
1 1/2 Cup Water.

METHOD
Put the Oil in a pan and when hot add the Rava and broil this till it is crisp and dry. then keep aside. In another pan put a little oil and when it is hot drop in the Mustard seeds, Curry leaves, Channa Dhal and after a minute the chopped onion,Green Chilly and Ginger and fry for a few minutes till the Onion shines and is translucent, add the chopped Tomato ,Salt to taste and 1 1/2 cup water (At this stage a few boiled vegetables like Peas,Corrot etc. may be added.) and bring to a boil , slowly add the roasted Rava and mix thoroughly and be carefull that the mixture is smooth without any lumps, cook till dry. S~rve hot with Tomato sauce or Coconut chutney.


15.VEGETABLE STOCK.
INGREDIENTS
1/2 kg Leaves of Cabbage.
and any Greens.
and trimmings.
or bits of Potato Cauliflower.
Carrot and Celery.
6 Pepper corns and Salt to taste.

METHOD
Clean and wash all the vegetables and greens and put these together with the pepper corns and Salt with sufficient water into a pressure cooker and cook them till they are soft ie about 20 minutes.Cool and pulp the vegetables and strain through a fine strainer.Bottle and keep in the refrigerator for future use. A good substitute for this is a Vegetable or Seasonning Cube.


16.NON VEGETABLE STOCK OR BROWN STOCK.
INGREDIENTS
1 kg Beef.
Mutton or Chichen Bones cut into pieces.
1 large Onion sliced.
2 Potatoes cleaned and chopped up.
A few Cabbage Leaves chopped up.
2 sticks Celery if available.
1/4 kg Carrots cleaned and chopped up.
20 Pepper Corns and Salt to taste.

METHOD
Smash the Bones and wash well, then place in a baking tray and bake for approximately 30 minutes at 425°F till they are Brown. or in a frying pan till Brown Put these in a pressure cooker, with all the Ingridents and Salt to taste, add water till 2/3 full. bring to a boil and remove the scum that forms on the top before putting on the cover and weight. Allow to cook under pressure and after th!=l second whistle reduce the flame and continue to cook for at least 1 hour. Cool ,remove the fat which will form on the top, strain through a fine strainer and keep in a container in the refrigerator and use when necessary.
A suitable substitute for this is the Soup Cube or Seasonning Cube.


17.ONION SOUP.
INGREDIENTS
6 medium sized Onions sliced.
3 Soup Cubes or 4 Cups Stock.
1 Tablespoon Corn flour.
1 Tablespoon Butter.

METHOD
Put the Butter in a pan and when it melts add the Onions, cover the pan with a lid and allow the Onions to cook for 15 minutes on low heat until shiny and soft, remove the lid and continue to fry till the Onions turn golden Brown, be careful not to let them burn. Now add the Soup Cubes together with 3 Cups water or 4 Cups Stock and allow to simmer on a low flame for 20 minutes. In a small container mix the Corn flour with a little water till smooth & not lumpy. Add it to the boiling soup and allow to simmer till the soup thickens. Serve hot.


18.CREAM OF TOMATO SOUP.
INGREDIENTS
4 Ripe Tomatoes.
1 medium sized Onion sliced.
2 Tablespoons Butter or Oil.
3 Soup Cubes or 3 Cups Stock.
Salt and Pepper to taste.
Celery or Mint minced fine for garnishing.
4 Tablespoons fresh Cream.

METHOD
Put the Butter or Oil in a pan and when hot add the Onions and fry till they become translucent and shiny, add the chopped up Tomatoes and fry for a minute, cool add 1 cup water and crush to form a juice in the Iiquidiser , pass through a strainer to remove seeds and hard bits , continue to boil over a moderate flame ,add the Soup Cubes together with sufficient water or add the stock, add salt(if required) and Pepper to taste, add the Mint or Celery and cook for a minute.
Serve hot in a bowl and top the soup with a Tablespoon of fresh Cream.


19.CABBAGE CORN AND CHICKEN SOUP.
INGREDIENTS
2 or 3 tender Corn Cobs.
4 small pieces of Chicken.
(such as neck wings or trimmings.)
1/2 teaspoon Aginomoto.
or 2 Soup Cubes.
4 Cabbage leaves chopped up.
1 Carrot chopped up.
1 Teaspoon Soya Sauce
Salt and Pepper to taste.
1 Egg.

METHOD
Put all the Ingridents in the pressure cooker and after the second whistle lower the flame and cook for 15 minutes more. Cool and strain, remove the s~eds from the cob and the flesh from the chicken bones, grind the Corn with a littl9 water in the liqiuidiser to form a fine paste, strain through a sieve, add the debonE)d c: hicken ,Soya Sauce, Soup cubes ,Salt and Pepper to taste and sufficient water to make 4 cups soup. Beat up the egg and slowly add this to the boiling Soup, stirring continuously, cook for a minute and serve hot.


20.SWEET CORN AND CHICKEN SOUP.
INGREDIENTS
1 small tin Cream of Corn or.
2 tender Corn cobs.
2 Soup cubes.
1 Egg.
100 gms shedded boneless Chicken.
Salt and Pepper to taste.

METHOD
If fresh Corn is used ,put the Corn, Chicken and 3 Cups of water in the pressure cooker and cook under pressure, after rhe seconJ whistle, reduce the flame and allow to cook for another 15 minutes. Cool and remove the corn cobs ,take a sharp knife and seperate the Corn seeds from the cob ,keep aside half a cup of these seeds and grind the rest to a fine paste adding a little water, strain this and add to the Soup.
If you are using the tinned Corn, add it to the Soup with the shredded chicken, put this soup on the fire and boil for 10 minutes, add Pepper and Salt to taste. Beat up the Egg and gradually add it to the boiling soup, stirring continuously, allow to boil for a few minutes. Serve hot.


21.MIXED VEGETABLE SOUP.
INGREDIENTS
1/2 kg cleaned and chopped Vegetables.
(Carrot,Potato,Cabbage.)
Cauliflower Onion.
Leeks,and Celery.)
2 Tablespoons Butter or Oil.
3 Soup Cubes.
1 Cup Milk or thin Cream.
1/4 Teaspoon Corriander powder.
Salt and Pepper to taste.

METHOD
Melt the Butter in a pressure cooker and add the chopped Vegetables, Soup Cubes and Coriander powder, 3 cups water and cook under pressur for 10 minutes, cool, crush to a pulp in the liquidiser. strain through a sieve, add Pepper and Salt to taste, cook for 10 minutes, switch of the flame and add the milk or cream.Serve hot.


22.SPINACH SOUP.
INGREDIENTS
2 Bunches Spinach washed and chopped up.
2 Soup Cubes.
2 medium sized Potatoes chopped up.
1 Cup Milk.
3 Teaspoons Ghee.
Salt and Pepper to taste.

METHOD.
Put the Spinach, Potato ,Soup cubes and 3 cups of water and boil under pressure for 15 minutes until the Potato is soft. Cool and crush to a pulp in the liquidiser ,strain , add Pepper and Salt to taste, put back on the fire and allow to cook for 5 minutes. Switch of the flame add the milk and Ghee to the hot soup .Serve hot.

RICE PREPARATIONS


23.PLAIN RICE.
ORDINARY METHOD
Use 1 Pint of Water for every 2 kgs Rice.
Wash the Rice well 2 or 3 times. Measure the required quantity of Rice and keep aside,measure the required quantity of water into a deep vessel and bring to a boil now add the washed Rice and cook for 10 to 15 minutes until soft but not mushy.(to test whether the Rice is cooked squeeze between 2 fingers and it must be soft.).Drain the cooked Rice through a sieve and when most of the water is drained put the Rice back in the pan and onto a slow flame and allow to dry for a few minutes, shake the pan to stop the grains from sticking.

PRESSURE COOKER METHOD.
Cup measure the required quantity of Rice and wash it 2 or 3 times and place in a vessel that fits into the pressure cooker, to this add twice the quantity of water by measurement (For every cup of Rice, 2 cups of Water.) , place the uncovered vessel into the cooker containing about 2 inches of water. Close the cooker and when it starts to spout steam put on the weight,allow to cook on a high flame and on the second whistle reduce to a small flame and cook for 5 more minutes. Allow to cool and remove the Rice to a serving dish.


24.BIRYANI.
INGREDIENTS
1/2 kg Biryani Rice.
1/2 kg Mutton or Chicken.
1/2 Cup Milk.
1/4 Teaspoon Saffron.
6 Cardomons.
2 Teaspoons Garam Masala.
4 Medium sized Onions sliced.
2 Dessert Spoons Ginger Garlic paste.
2 Teaspoon red Chilly powder.
2 Teaspooon Jeera powder.
5 Teaspoons Corriander powder.
1 Teaspoon Tumeric powder.
4 Tablespoons Oil or Dalda.
4 Tablespoons Ghee.
1 bunch Corriander leaves chopped fine.
1 bunch Mint leaves chopped fine.
1 Cup sour Curd.
Juice of 1 Lime.
4 medium sized ripe Tomatoes chopped up.
Salt to taste.

METHOD
Wash the Rice well and put it together with Salt,Cardomons and a few mint leaves and boil till the rice is 3/4 cooked ,add the juice of 1 lime ,strain out all the water and keep aside.
Put the Dalda in a pressure cooker, add the onions and fry till light Brown add the Ginger Garlic paste fry for 2 minutes ,add the masalas and Tomatoes fry for 3 minutes ,add the Meat and fry for 10 minutes till it Browns,add the Corriander leaves,Mint leaves, Salt to taste and water and cook under pressure till the meat is tender, cool and open the cooker and allow to dry on a medium flarne,add the Curd,Garam Masala mix well. Take a deep Baking dish, put a 2 inch layer of rice,1 Teaspoon of Ghee,a layer of Meat Curry and so on but see that the last layer layer is rice ,dissolve the Saffron in Milk and pour it on the top along with Ghee. Put this in the Baking oven under maximum temperature and bake for 15 to 20 minutes till fairly dry.
Serve hot with Curd Raita (Minced Onions,Cucmber,Green Chillies and Corriander leaves mixed with beaten up Sour Curd and Salt.)


25.SOUR CURD RICE.
INGREDIENTS
2 Cups Raw Rice cooked normally and cooled.
2 Cups Milk.
2 Cups Curd.
1 Cup Water.
2 Red Chillies.
1/2 Teaspoon Mustard seed.
15 Curry leaves.
1 Teaspoon Channa Dhal.
1 Teaspoon Black Gram Dhal.
2 Tablespoons Oil and Salt to taste.

METHOD
Put the cooked Rice in a vessel together with 1 cup water, 2 cups Milk and Salt to taste and boil well, for a few minutes, keep aside to cool.
Put the Oil in a pan and when it is hot drop in the Mustard Seed,Channa Dhal,Black Gram Dhal, Red Chillies and the Curry leaves and fry for a few minutes,remove from the flame, add to the Rice and mix well,add the Curd. Allow to set for at least 2 Hours. Garnish with chopped Corriander leaves before serving.


26.CHICKEN OR PRAWN FRIED RICE.
INGREDIENTS
1/4 kg thin long fine grained Rice.
150 gms cooked Chicken or Prawn as desired.
50 gms cooked vegetable ( Peas, Carrot and Beans) chopped up.
2 Eggs.
2 Tablespoons Oil or Dalda.
1 Tablespoon Soya Sauce Salt and Pepper to taste.
1teasp Aginomoto.

METHOD
Cook the Rice in the normal manner and keep aside to cool.
Put the oil in a large frying pan , add the cooked Rice, Meat and Vegetables and fry well continuously mixing, for another 5 minutes until the Rice is heated through and through,when this is done make a hollow in the center of the Rice and pour in the Eggs (which should be beaten in advance.) and as the Egg begins to set stir the Egg into the Rice to form an even coating on all the grains, add the Soya Sauce,Salt and Pepper to taste and mix well. Serve hot.


27.LIME RICE.
INGREDIENTS
1 Cup Rice cooked with Salt.
Juice of 2 Limes.
2 Teaspoons Mustard seed.
1 Teaspoon Channa Dhal.
1 Teaspoonn Black Gram Dhal.
6 Red Chillies.
15 Curry leaves.
2 Tablespoons Oil.
1 Teaspoon Tumeric powder.
2 Tablespoons oil.

METHOD
Put the oil in a vessel and when hot drop in the Mustard seed,Channa Dhal,Black Gram Dhal,Red Chillies,Tumeric powder and the Curry leaves, fry for a few minutes add to the cooked rice and mix well. Add the Lime juice and mix well. Serve hot with pickles.


28.TOMATO RICE.
INGREDENTS.
2 Cups Rice.
3 Large Onions sliced.
6 Pepper corns.
2 Cinnamon.
6 Tablespoons Oil.
6 Cardomoms.
1/2 Kg Ripe Tomatoes Pulped & diluted with water to made 4 Cups of Liquid.
6 Cloves.
1 bunch Coriander Leaves.
2 Tablespoon Ginger Garlic paste.
6 Green Chillies.
Salt to taste.

METHOD
Put the oil in the pressure cooker & put the spices, after a minute add the Onions & fry to golden brown, add the Ginger-Garlic paste & fry well, add the Rice & keepon frying for three minutes, here add the Tomato juice, Green Chillies, Coriander leaves & Salt and cook under pressure as for normal Rice.
Serve garmished with Cashew nuts & Coriander leaves.


29.MUTTON PULLAU.
INGREDIENTS
1/2 kg Pullau Rice.
3/4 kg Mutton cut into large pieces.
2 large Onions chopped fine.
2 large ripe Tomatoes skinned and chopped fine.
1/2 Teaspoon Tumeric powder.
2Tablespoons Ghee.
6 cloves Garlic chopped fine.
1 Teaspoon Chilly powder.
15 Pepper corns.
8 Cloves.
1 Teaspoon Jeera seeds.
1 large bunch Corriander leaves chopped fine.
Salt to taste.

METHOD
Wash the Rice well add water and Salt and cook it 3/4, drain out the water, add 2 Tablespoons Ghee and set aside.
Cook the Meat with Salt till it is tender and set aside.
Grind theGarlic,Pepper,Jeera, Chilly, Tumeric and Corriander with a little water to a fine paste and set aside.
Take 3 Tablespoons Oil in a pan add the Onions and fry till they are Brown, add the Tomatoes, Ground Masala, and Meat and cook on a medium flame till the gravy thickens.
Take a deep baking dish and put a 2 inch layer of Rice spread evenly over the bottom cover this with part of the Meat and curry,place another layer of rice over this and then curry and so on till all the rice and curry is over, be sure to see that the last layer is Rice, place in the bake and allow to dry at a temperature of 500 degrees 'F'.Serve hot garnished with sliced,crisp Browned Onion.


30.BISI BELE HULLI ANNA.
INGREDIENTS
1 1/2 Cups Toor Dhal.
1 1/2 Cups Raw Rice.
3 Carrots cleaned and cut into small pieces.
10 French Beans cleaned and cut into small pieces.
2 medium sized Potatoes cleaned and cut into 8 pieces.
3 Capsicums cut into big pieces.
2 Tablespoons Oil.
15 Curry leaves.
1/2 Teaspoon Tumeric powder.
4 dessert spoons Tamarind water.
2 Tablespoons Bengal Gram Dhal.
2 Tablespoons Urad Dhal.
2 sticks Cinnamon.
1/2 Copra (dry coconut) grated.
2 Tablespoons Chilly Powder.
3 Tablespoons Corriander seeds.
Oil and Salt as required.

METHOD
Boil all the vegetables with a little Salt, drain out the water and keep aside.
Roast each of the following separately, until Brown and then mix and powder; Bengal Gram Dhal,Urad Dhal, Cinnamon,Grated Copra,Chilly powder,Corriander seeds and keep aside.
Heat 8 Cups water and when it boils add 2 Tablespoons Oil,Tumeric powder, washed Toor Dhal and Salt, cover with a lid and allow to cook for 6 minutes, add the washed Rice continue cooking till the Rice is soft but not mushy, add the roasted masala,grated coconut, cooked Vegetables, Curry leaves and Tamarind and allow to cook till done.
Serve hot with Ghee, Sour Curd and Pickle.


31.VEGETABLE PULLAU.
INGREDIENTS
1/2 kg Pullau Rice.
3 large Onions sliced.
2 large onions chopped fine.
2 large ripe Tomatoes chopped fine.
2 Cups Sour curd.
1/2 Teaspoon Tumeric powder.
1 Teaspoon Jeera powder.
2 Carrots diced.
1 small Cauliflower separated into florettes.
15 French Beans.
2 medium sized Potatoes cut into pieces.
2 Tablespoons Ginger Garlic paste.
3 Green Chillies slit down the middle.
Oil and Salt as required.

METHOD
Half boil the rice with a little Salt drain out the water and set aside.
Fry each of the Vegetables separately, mix and set aside.
Fry the sliced Onion untill Brown cool and powder half, keeping the rest for garnishing.
Fry the minced Onion until Brown then add the Jeera powder, Ginger Garlic paste, Chilly powder, Tumeric powder, minced Tomato, fry for 10 minutes then add the Onion powder, 2 cups Sour Curd, Green Chillies and the fried Vegetables, mix well, keep aside. In a baking dish put a layer of curry then a layer of Rice and so on. Put this in the baking oven and cook till dry.
Serve hot garnished with sliced Onion fried Brown and crisp together with Kurma or Sour Curd and Onion Raita.

SEAFOOD PREPARATIONS


32.CRISP FISH IN CHILLY SAUCE.
INGREDIENTS
1/2 kg filletted Fish.
1 cup Maida.
1/3 cup Cornflour.
1 Egg White.
3/4 cup Water.
Salt and Oil for deep frying.
INGREDIENTS for the Sauce.
1 Tablespoon Oil.
1 Tablespoon grated Ginger.
3 Cloves, Garlic minced fine.
1/4 cup Chilly Sauce.
1/4 cup Tomato Sauce.
2 Teaspoons Sugar.
1 Tablespoon Soya Sauce.
2 Teaspoons Wine.
2 Tablespoons Water.

METHOD
Sift the Maida and the Cornflour with a little Salt into a bowl, make a hollow in the center and add the Egg White and Water and beat well to form a smooth batter. Heat sufficient Oil in a pan for deep frying and when it is hot add the Fish pieces, after dipping them into the batter, coating them completely and fry on a medium flame till they are golden brown. Keep aside. SAUCE
Put 2 Tablespoons Oil in a pan and when hot add the chopped Ginger,Garlic.Chilly sauce and Tomato sauce and cook over a medium heat for a few minutes now add the Wine, Sugar and Soya Sauce and mix well, add the Fish and cook on a high heat for a minute.
Serve hot.


33.FRIED FISH.
INGREDIENTS
4 pieces Fish.
1 Teaspoon Chilly powder.
1 Teaspoon Ginger Garlic paste.
1 Teaspoon Turmeric powder.
1/2 Teaspoon Lime juice.
3 Tablespoons Oil.
Salt to taste.

METHOD
Put the Fish in a dish and apply the Chilly powder,Salt, Tumeric powder and a teaspoon of Lime juice and mix so that the masala is spread evenly on all the pieces of Fish, keep aside for at least 1/2 hour. Put the Oil in a pan and add the Fish and fry both sides till golden brown.
Serve hot with Onion slices soaked in Vinegar.
In case ready made Chilly paste is available then apply some paste evenly over the Fish keep for 1/2 hour and fry in Oil over a moderate flame, till golden brown. The Fish may be deep fried if desired.


34.FISH CUTLETS.
INGREDIENTS
4 to 5 pieces of Fish.
4 Onions chopped fine.
2 Green Chillies chopped fine.
1 inch Ginger chopped fine.
1 Egg.
1/2 Teaspoon Pepperpowder.
2 boiled Potatoes cleaned and mashed up.
1/2 bunch Mint leaves chopped fine.
Bread Crumbs'and Salt as required.

METHOD
Put the Fish in a pan, add a little water and boil until dry,cool and remove all the bones and skin, and keep aside.
Take a little Oil in a pan and when hot add the chopped Onion and fry till shiny or trranslucent now add the chopped Green Chillies, Ginger, Pepper powder, Salt to taste and the cooked Fish flakes, remove from the fire, add the mashed Potato, mix well, form the Cutlets dip them in the beaten up Egg, cover with Bread Crumbs and fry on both sides in a little oil till golden Brown.
Serve hot with Tomato Sauce.


35.FISH OR PRAWN MALAI CURRY.
INGREDIENTS
1/2 Kg Sliced Fish or Cleaned Prawns.
3 TeaSpoons Jeera Powder.
1 TeaSpoon Pepper Powder.
4 Green Chillies Silt.
1 Inch Ginger Minced.
2 Cup grated Coconut.
1 Teaspoon Tumeric Powder.
1 Large Onion Sliced.
15Cloves Garlic Minced.
Salt and Vinegar as required.

METHOD
Grind the Coconut, Tumeric powder, Jeera powder & Pepper powder with a little hot water and strain through a thin cloth and keep the thick milk aside. Again add water to the pulp, grind in the mixer, strain through a thin cloth , keep aside.
Take 2 Teaspoons Oil in a pan, add the sliced Onion, chopped Ginger and the slit Green Chillies and fry till the Onion is shiny and Translucent, add the Garlic, thin Coconut, juice, Salt and Vinegar to taste and cook for 5 minutes, add the Fish and continue to cook on a slow fire till the Fish is cooked,add the Thick Coconut juice and cook for 5 more minutes. If you require quantity add 2 boiled Potatoes cut into fours.
Serve hot. The same recipe can be used for Prawns.


36.GINGER FISH
INGREDIENTS
1/4 kg boneless Fish Fillets.
3 Tablespoons Maida.
2 Medium sized Onions sliced.
1 Teaspoon Chilly sauce.
1/4 Cup fresh Ginger juice.
6 tablespoons Tomato sauce.
1 Tablespoon Soya sauce.
Apinch of Aginomoto.
Salt and Oil as required.

METHOD
Marinate the Fish with Vinegar,Chilly sauce and Salt for 1 hour.
Make a batter with the Maida and a little water, dip the marinated Fish into this and deep fry till golden brown and keep aside.
Fry the sliced Onion in a little Oil till golden brown., cool and grind to a paste.to this add the Tomato sauce,Soya sauce, Vinegar and Aginomoto and cook on a slow flame for a few minutes, now add the pieces of Fish and Ginger juice and cook on a slow flame till the sauce thickens. Serve hot.


37.HOT FISH CURRY
INGREDIENTS
4 Slices Fish.
4 Cloves garlic Chopped fine.
2 Tomatoes Pureed.
2 Tablespoons Oil.
3 Tablespoons Chilly Powder.
1 Sliced Onion.
1/2 Teaspoon Tumeric Powder.
1 Small bunch Corriander leaves chopped fine.
Salt and Vinegar as required.

METHOD
Wash the sliced Fish and rub it with Salt and keep aside.
Put a little Oil in a pan and when it is hot add the sliced Onion and fry till it is light brown, now add the Chilly powder, Tumeric powder and fry for a few minutes,add the Fish and fry on a high flame fOI 5 minutes,add the Tomato juice and cook for a few minutes, if too thick add a little water, add Salt to taste and a little Vinegar if required. serve hot garnished with chopped Corriander leaves.


38.TOMATO FISH BAKE.
INGREDIENTS
1/2 Kg sliced Fish.
5 cloves Garlic chopped fine.
6 Green Chillies minced fine.
2 table spoons Tomato sauce.
1 Teaspoon jeera powder.
2 Teaspoons Tamarind juice.
2 Teaspoons Chilly powder.
5 Large Onions minced fine.
4 Tomatoes pureed or chopped fine.
2 Tablespoons Ginger Garlic Paste.
1/2 Teaspoon Tumeric Powder.
3 Tablespoons Oil.
Salt to to taste.

METHOD
Apply a little Tumeric powder to the Fish and keep aside. Take a little Oil in a pan and when hot add the Onion, Green Chillies,Garlic and fry till they shine and become translucent, add the Ginger Garlic paste,Chilly powder,Jeera powder,Tumeric powder and the Tomato and allow to cook for 10 minutes, add the Tomato sauce and keep aside.Arrange the Fish in a greased baking tray and cover with the Tomato curry and bake, in the central position at 450 degrees F. for 15 minutes or until the top is dry.
Serve hot garnished with chopped Corriander leaves


39.HOT SWEET & SOUR FISH.
INGREDIENTS
1/2 kg.
Fish (Seer) cut into pieces.
1/4 kg Onions chopped fine.
2 Green chillies.
1 Teaspoon Chilly powder.
1/4 Teaspoon Tumeric powder.
1/2 Cup Thick Tamarind pulp.
2 Teaspoons Gur ( Jaggery.).
1/4 Teaspoon Spice powder.
1 Teaspoon Jeera powder roasted.
2 Teaspoons Corrianderpowder roasted.
1/4 teaspoon Methi seeds.
1 Teaspoon Mustard seeds.
15 Curry leaves.
1 Small bunch Corriander leaves chopped fine.
3 Tablespoons Oil.
Salt to taste.

METHOD
Wash the Fish & set aside.
Put the Oil in a pan and when hot add the Mustard seeds, Methi seeds and Curry leaves and fry for 2 minutes until crisp, add the Onion and Green Chillies and fry till the Onion shines and is translucent,add the Tamarind pulp, Chilly powder,Tumeric powder, 1/2 Cup water and Salt to taste , allow to simmer on a slow flame for 10 minutes, add the Fish pieces, roasted Jeera, Corriander powder and Gur ,cook till a thick gravy is formed, just before removing from the fire add the Spice powder and chopped Corriander leaves. Serve hot.


40.FRIED PRAWNS.
INGREDIENTS
1/2 kg cleaned Prawns.
1 Teaspoon chilly powder.
1/4 Teaspoon Tumeric powder.
1/2 Teaspoon Jeera powder.
3 medium sized onions chopped fine.
2 large ripe tomatoes chopped fine.
1 Teaspoon Ginger Garlic paste.
1 Large potato cut into pieces.

METHOD
Clean and wash the Prawns put them into a pan add 1/2 Cup water,Chilly powder, Tumeric powder, Jeera powder, Ginger Garlic paste ,Salt to taste,chopped Tomatoes and Potatoes ,cook on a medium flame till the Potato is soft. Put a little Oil in a pan and when hot add the Onion and fry till it shines and is translucent add the cooked Prawns and fry for 5 minutes, allowing the water to dry. Serve hot garnished with Chopped Corriander leaves. If you want to change the flavour season with Mustard seeds and Curry leaves and add a little Tomato sauce.


41.SWEET AND SOUR PRAWNS.
INGREDIENTS
1/2 kg cleaned Prawns.
2 Carrots cut into thin rounds.
8 French Beans cut into 1 inch pieces.
1 large Capsicum cut into large pieces.
1 Medium sized Onion cut into 8 pieces.
1/2 Cucumber peeled and cut into large bits.
6 Florettes Cauliflower.
2 Tablespoons Soya sauce.
1 Teaspoon Chilly sauce.
2 Tablespoons Tomato sauce.
A pinch of Aginomdto.
3 Tablespoons Maida.
1 Egg.
1 Tablespoon Corn flour.
Salt to taste and Oil to deep fry.

METHOD.
Marinate the Prawns with Soya sauce,Chilly sauce, Tomato sauce and Aginomoto and allow to rest for at least 1 hour.
Half boil the Corrot,Beans,Cauliflower, in water and a little Salt cool and drain out the water and keep aside.
Make a thin batter with Maida ,Egg, Cornflour and a little Salt (add a little water if necessary.) put the marinated Prawns into this batter and deep fry them until golden brown and crisp.. In a pan take 1 cup of water add the Soya sauce ,Tomato sauce,1 tablespoon Vinegar, 1 teaspoon Sugar, 1 tablespoon Cornflour and mix well and see that the mixture is smooth and free from lumps, add Salt to taste and cook on a slow fire, till the sauce thickens.
Take sufficient Oil in a deep pan and when the oil is hot drop in the Capsicum and remove after a second, be sure that the Capsicum is still crisp. continue the same process separately with the Onion, and Tomato. Mix and keep aside. Arrange the Prawns in a serving dish add the boiled and fried Vegetables and pour the Sauce over this just before serving.


42.CRISP CRAB FRY.
INGREDIENTS
6 Crabs cleaned and cut into half.
4 medium sized Onions minced.
2 Tablespoons Ginger Garlic paste.
2 Teaspoon Jeera powder.
1 small bunch Corriander leaves chopped fine.
3 medium sized ripe Tomatoes chopped fine.
4 Tablespoons grated Coconut ground into paste.

METHOD.
Put the Oil in a pan and when hot add the minced Onion and fry till it shines and is translucent add the Tomato,Jeera powder,Chilly powder, Corriander powder Tumeric powder, Tamarind pulp, Salt to taste mix well and add the Crabs and Coconut paste mix well and see that the Crabs are all well coated with masala ,continue to fry Do not add any water. Serve hot garnished with chopped Corriander leaves.

CHICKEN PREPARATIONS


43.BUTTERCHICKEN.
INGREDIENTS
1/2 kg bonelees Chicken pieces.
1 Tablespoon Ginger Garlic paste.
2 Tablespoons Tandori masala.
1 cup Sour Curd or Cream.
1 small bunch Corriander leaves chopped fine.
4 medium sized Onions sliced fine.
1 Lime sliced into thin slices.
3 medium sized Tomatoes chopped fine.
1 Teaspoon Chilly powder.
1 cup Cream.
a pinch of red colour.
Oil and Salt as required.

METHOD
Marinate the Chicken with Ginger Garlic paste,Tandori masala, Sour Curd, colour and Salt as required and set aside for at least 1 hour. Put in a greased baking dish and bake at 450 degrees F till the Chicken is cooked and dry. Keep aside.
Take a little Oil in a pan and when hot add the Onion and fry till it is shiny and translucent.
now add the chopped Tomato and fry , cool and grind to a paste. Put the Onion paste in a pan add the Chilly powder,Tandori masala and colour and cook for 5 minutes on a medium flame, add 1/2 Cup Cream and the Chicken and cook till the oil comes out and floats on the surface now add the balance Cream and cook for 5 minutes. Garnish with the sliced Lime and chopped Corriander leaves.


44.SPECIAL CHICKEN FRY.
INGREDIENTS
1 small Chicken cut into pieces.
2 Teaspoonm corriander powder.
1 Tablespoon Ginger Garlic paste.
2 Tablespoons Grated coconut.
ground into a paste.
4 medium sized Onions sliced.
6 cardomoms.
2 Inches Cinnamon.
2 Tomatoes 1/2 Teaspoon chilly powder.
1/2 teaspoon Tumeric powder.
1/2 Teaspoon Spice powder.
3 Tablespoons Oil.
2 tablespoons fried Cashew nut pieces.
1 Small bunch Corriander leaves chopped fine.
2 Green Chillies Slit.
Salt to taste.

METHOD
Put the Chicken in a pan add the Ginger Garlic paste, Corriander powder Tumeric powder,Coconut paste, Chilly powder,and Salt to taste and allow to Marinate for 1 hour.
Put the Oil in a deep pan or Kadai add the Onions and fry till they are shiny and translucent add the Spices, the marinated Chicken, Tomatoes,Green Chillies, Spice powder,cover the pan with a lid and allow to cook on a medium flame, in its own gravy till the Chicken is nearly cooked, increase the flame add a Iittl~ Oil and allow to fry till dry. Serve hot garnished with Cashew nuts and chopped Corriander leaves.


45.CHICKEN MUTTON OR PORK VlNDALOO.
INGREDIENTS
1 kg Chicken or Pork or Mutton cut into pieces.
1 1/2 Teaspoon Ginger Garlic paste.
1/2 Teaspoon Tumeric powder.
1 1/2 Teaspoon chilly powder.
3 medum sized ripe Tomatoes chopped fine.
112 bunch corriander leaves chopped fine.
Oil and Salt as required.
4 Medium sized onions chopped fine.
2 large Potatoes cut into thick slices.

METHOD
Wash the meat well and put in a pan, add Salt, 1 teaspoon Tumeric powder,and a little Vinegar and allow to rest for 1/2 hour, after this fry the meat in a little oil till light Brown and keep aside.
Soak the Potato slices in Salt water drain out the water and fry till light Brown set aside.
Take a little oil in a pan and when hot add the Onion and fry till it is light Brown. add the Ginger Garlic paste, Tomato.es, Jeera powder, Tumeric Powder and Chilly powder mix well and fry for another 5 minutes, remove from the flame cool and grind to a paste and keep aside.
Now put back the meat on the flame and when hot add the ground masala,Potatoes and a little water and allow to cook until the meat is tender and the gravy thick. Serve hot garnished with chopped Corriander leaves.


46. MASALA CHICKEN FRY.
INGREDIENTS
1/2 kg Chicken cut in to pieces.
1 Teaspoon Chilly Powder.
1 Teaspoon Tumeric Powder.
3 medium Sized Onions sliced.
1/2 Teaspoon spice Powder.
2 Tablespoons Ginger Garlic Paste.
1 Teaspoon Jeera powder.
2 Ripe Tomatoes chopped fine.
2 Tablespoons Tomato Sauce.
Oil and salt as required.

METHOD.
Put the Chicken, Ginger Garlic paste, Jeera powder,Chilly powder,Tumeric powder & Tomatoes into the pressure cooker and cook under pressure till the Chicken is tender,remove the lid and allow to cook until the water dries, keep aside.
Put3 Tablespoons Oil in a pan add the Onions and fry till they become light Brown,add the boiled Chicken and continue to fry till the Chicken is nice and Brown,add the Tomato Sauce and Spice powder, mix well. Serve hot garnished with chopped Corriander leaf.and fried sliced Potatoes.


47.CHILLI CHICKEN.
INGREDIENTS
1/2 kg boneless Chicken cut int small pieces.
1 Tablespoon Ginger Garlic paste.
2 Table spoons Soya sauce.
1 Tablespoon Vinegar.
1 Tablespoon Chilly Sauce.
4 Tablespoons Tomato Sauce.
4 Medium Sized Onions minced.
5 finely chopped Green Chillies.
a pich of Agnimoto.

METHOD
Marinate the Chicken for 1 hour with Ginger Garlic paste,Soya sauce, Chilly sauce, Tomato sauce and a little Salt and keep aside.
Take 3 tablespoons maida in a bowl add a little water to form a thin paste, now dip the marinated Chicken into this and deep fry in oil till golden brown and keep aside. Take 2 Tablespoons oil in a pan and when hot add the minced Onion and fry till Brown add 2 Tablespoon Soya sauce,4 Tablespoons Tomato sauce,1 Tablespoon Vinegar, a pinch of Aginomoto and the fried Chicken, mix well and fry till dry, Before removing from the flame add the chopped Green chillies and fry for 1 minute. Serve hot garnished with chopped Corriander leaves.


48.CHICKEN MANCHURIA.
INGREDIENTS
1 kg boneless Chickenn cut into pieces.
3 Tablespoons Maida.
1 teaspoon Chilly sauce.
2 Tablespoons Vinegar.
1 Egg.
2 medium sized Onions minced.
1 cup Tomato sauce.
1 Tablespoon Soya sauce.
2 Green Chillies minced fine.
1 small bunch Corriander leaves minced fine.
1 pinch Aginomoto. Salt and Oil as required.

METHOD
Marinate the Chicken with Chilly sauce, Tomato sauce, Soya sauce and Salt and allow to set for 1/2 hour.
Make a Batter with Maida, Salt ,Egg and Aginomoto dip the marinated chicken into this batter and deep fry till golden Brown, and set aside.
Take 3 tablespoons Oil in a pan and when hot add the minced Onion and fry till it shines and is translucent.now add 1 cup Tomato sauce,1 Tablespoon Soya sauce, 1Teaspoon Vinegar and Salt to taste then boil for 5 minutes now add the fried Chicken and mix well and cook for another 5 minutes.
Serve hot garnished with chopped Green Chillies and Corriander leaves.


49.GINGER GARLIC CHICKEN.
INGREDIENTS
1 kg Chicken without skin.
200 gms Egg noodles.
6 Teaspoons Soya sauce.
1 large Onion minced fine.
3 cloves Garliccut fine.
1 Teaspoon grated Ginger.
1/2 cup water.
1 chicken cube.
1 1/2 cup Tomato sauce.
1 Teaspoon Vinegar.
1 Teaspoon Corn flour.
Sugar,Salt and Pepper to taste.

METHOD
Put water in a pan and when it starts to boil add the Noodles stir well to separate the noodles and when soft remove in a wire strainer and rince in cold water and keep aside.
Dip the Chicken pieces into a batter of Corn flour and Salt and deep fry till golden brown on both sides and cooked and kee~ aside.
Put 1/4 cup Oil in a pan and when hot add the cooked Noodles and Soya sauce and toss well until well heated now arrange these Noodles on a serving dish.
Take 2 Tablespoons Oil in a pan and when hot add the sliced Onion and fry till it is shiny or translucent now add the Garlic, Ginger and Salt and fry for another 5 minutes. Add the water,Soup cube, Soya sauce,Tomato sauce.Vinegar,Sugar.Pepper and Cornflour mix well and fry for at least 10 minutes till the sauce is cooked. Add the Chicken and pan over the Noodles. Serve Hot.


50.GINGER CHICKEN.
INGREDIENTS
1/4Kg bonless Chicken Cut in to pieces.
2 Tablespoons Vinegar.
1 Tablespoon Chilly Sauce.
1 Tablespoon Ginger Garlic Paste.
1 Tablespoon Soya Sauce.
3 Tablespoons Maida.
2 Medium sized Onions Sliced.
1/2 Cup fresh Ginger juice.
6 Tablespoons Tomato Sauce.
a pinch of Agnimoto.
Oil and salt as required.

METHOD.
Marinate the Chicken with Ginger Garlic paste,Salt, Vinegar and Chilly sauce for atleast 1/2 hour.
Make a thin batter with Maida and water, dip the Chicken into this batter and deep fry till golden Brown and keep aside.
Take 3 Tablespoons Oil in a pan and when hot add the sliced Onions and fry till they aregoldenBrown,coolandgrindtoapaste, addtheremainingVinegar,Chillysauce,Soya sauce,Tomato sauceand Aginomoto and cook on alowflametill thesaucethickens,now add the Ginger juice and Chicken and Salt to taste and cook for another 5 minutes till the sauce is thick and well cooked. Serve hot.


51.TANDORI CHICKEN.
INGREDIENTS
1 kg jointed chicken.
1 Tablespoon Ginger Garlic Paste.
2 Tablespoons Tandori Masala.
1 cup Sour Curd.
1 Lime cut into slices.
1 Teaspoon Chilly Powder.
1 bunch Corriander leaves chopped fine.
4 medium sized Onions cut into thin rings.
Colour ,Salt and Oil as required.

METHOD
Marinate rhe Chicken for 6 hour with Ginger Garlic paste, Sour Curd, Tandori Masala, Chilly Powder, Red colour and Salt.Place these pieces in a greased baking tray and cover with kitchen foil and bake at 450 degrees F for about 15 minutes until cooked, remove the foil and allow to Brown.
Serve hot garnished with Onion Rings,Chopped Corriander leaves and sliced Lime.

EGG -CHEESE AND PANEER PREPARATIONS


52.EGG CUTLETS.
INGREDIENTS
2 Eggs hard boiled.
1 Teaspoon Chilly Powder.
1/2-Teaspoon Jeera powder.
1 Tablespoon Corn flour.
1 Tablespoon Maida.
2 medium sized Onions chopped fine.
1 Egg.beaten up.
3 Potatoes boiled skinned and mashed.
1/4 Teaspoon Tumeric powder.
1 Green Chilly chopped fine.
1 small bunch Corriander chopped fine.
Bread Crumbs.
Oil and Salt as required.

METHOD
Take 3 Tablespoons Oil in a pan and when hot add the Onions and fry till they are shiny anct translucent, add the Chilly powder,Jeera powder,Tumeric powder,Green Chilly and Salt to taste and fry for 5 more-minutes add the chopped up Egg and the mashed Potato and fry well allow to cool, then add the Cornflour, made into a thin fine paste with water,the beaten up Egg and mix well by hand then form into tight cutlets and dip into Bread Crumbs and fry both sides in a little Oil till golden Brown. Serve hot.


53.EGG CURRY.
INGREDIENTS
2 medium sized Tomatoes chopped fine.
Oil Vinegar and Salt as required.

METHOD
Take 3 Tablespoons Oil in a pan and when hot add the Onion and fry till it becomes shiny and translucent now add the Ginger Garlic paste,Chilly powder, Corriander powder ,Jeera powder, Tumeric powder and the chopped Tomatoes and cook for 10 minutes then cool and grind to a fine paste.
Take 2 Tablespoons Oil in a pan and when hot add the Tomato paste and cook for 5 minutes, add the Salt and Vinegar to taste ,the Eggs and mix carefully so that the Eggs do not break up, cook for another 5 minutes. Serve hot garnished with chopped Corriander leaves.


54.EGG STEW.
INGREDIENTS
6 hard boiled Eggs cut in halves.
Teaspoon Chilly powder.
1 Teaspoon Jeera powder.
Teaspoon Mustard seed.
4 cloves Garlic chopped fine.
1 inch Ginger chopped fine.
3 medium sized Onions sliced.
4 Cloves and 1/2 inch Cinnamon.
1/2 Teaspoon Tumeric powder.
1/4 Teaspoon Pepper powder.
2 Green Chillies .
1 small bunch chopped Corriander leaves.
Salt and Oil as required.

METHOD
Take 2 Tablespoons Oil in a pan and when hot add the Mustard seed and Onion and fry till shiny and translucent now add the Chilly powder.Jeera powder,Pepper powder, Tumeric powder,chopped Gingerand Garlic, 1/4cup waterand Saltto taste and allow to boil for 5 minutes, add the Eggs and allow to boil for 5 more minutes.
Serve hot garnished with Chopped Corriander leaves.


55.EGG MASALA.
INGREDIENTS
METHOD
Take 3 Tablespoons Oil in a pan and when hot add the Mustard seed and Curry leaf and after a minute add the Onion and fry till it is a light Brown, add the Chilly powder, Tumeric powder and Salt to taste, now gradually add the milk to this, stirring continuously, as soon as the milk starts to boil break each egg and drop it into the mixture, do not allow the eggs to touch each other and without disturbing the whites and yolk, allow to cook like a poached egg, till the gravy is thick and the Egg cooked.
Serve hot garnished with chopped Corriander leaves.


56.EGG PAKODI.
INGREDIENTS

3 Eggs.
1/2 Teaspoon Jeera powder.
1/2 Teaspoon Corriander powder.
1/2 Teaspoon Garam masala.
1 medium sized Onion sliced.
3 Tablespoons grated Coconut.
1 small bunch Corriander leaves chopped fine.
3 cloves Garlic chopped fine.
Salt to taste.

METHOD
Grind to a paste the Onion, grated Coconut,Corriander powder,Jeera powder,Garam Masala,Green Chillies, Corriander and Garlic in a little water and keep aside.
Separate the Egg whites and beat them up until stiff, now add the Yolks and Masala and mix well. Pour this mixture into a flat dish and steam it till it is firm. Cool and cut into 1 inch squares and fry in a little Oil till Brown on both sides.Serve hot with Tomato sauce.
These Pakodis can be made and kept in the refrigerator and fried and served when required as snacks or with Phulkas or Chappaties.


57.EGG HOT ,SWEET,AND SOUR.
INGREDIENTS
4 Eggs hard boiled,Shelled and cut in to half.
4 Medium sized Onions Chopped fine.
1 Small Piece Bottle Gourd cut in to pieces.
2 Green Chillies slit.
1/2 Teaspoon Methi Seeds.
1/4 Teaspoon Jeera Seeds.
1/4 Teaspoon Tumeric Powder.
1 Drumstick cut in to Pieces.
1 Teaspoon Chilly powder.
2 Tablespoons Jaggery or sugar.
1/2 Teaspoon Mustard Seed.
15 Curry leaves.
1/2 teaspoon Spice powder.
Oil and salt as required.

METHOD
Take 3 tablespoons Oil in a pan and when hot add the Mustard seeds, Methi seeds, Jeera seeds and the Curry leaves and fry for 2 minutes till the leaves are crisp, add the Onion and fry till it becomes shiny and translucent, add the Tamarind pulp, Tumeric powder,Chilly powder, powdered Jaggery, the vegetables, 1/2 cup water, Salt to taste and cook on a slow fire, till the Vegetables are soft, add the shelled, hard boiled eggs cut in halves and allow to cook on a medium flame for 10 minutes before removing, add a little Spice powder and chopped Corriander leaves. Serve hot.


58.BAKED CAULIFLOWER AND CHEESE.
INGREDIENTS
1 medium Cauliflower seperated into florettes.
1 mediumsized Onion chopped fine.
3 Eggs beaten up.
1 cup Milk.
3 Tablespoons Butter.
2 Tablespoons Bread crumbs.
12tablespoons grated Cheese.
salt and Pepper to taste.

METHOD
Boil the Cauliflower with a little Salt till half cooked, drain out the water and keep aside.
Take 2 tablespoons Butter or Oil in a pan and when hot add the Onion and fry till light Brown and keep aside.
Put the Milk in sauce pan and when it starts to boil add the remaining butter Salt and Pepper to taste, add the fried Onion, cook for a minute, now remove from the heat and add the well beaten Eggs,fold the Cauliflower into the sauce and pour this into a baking tray prelined with Butter and sprinkled with Bread crumbs, sprinkle the rest of the bread crumbs on the top and bake in a preheated oven at 325 degrees F until firm and golden Brown on the top.. Serve hot.


59.BAKED CORN AND CHEESE.
INGREDIENTS
1 cup cooked Corn off the Cob or tinned Corn.
2 Tablespoons Butter.
2 Tablespoons Maida.
1 cup Milk.
1/2 Teaspoon Mustard powder.
3 Tablespoons grated Cheese.
1 Egg beaten up.
1/2 Capsicum if available.
Salt and pepper to taste.

METHOD
Put the Butter in a pan and when hot, add the Maida and fry for a minute (do not allow the flour to brown) now add the Milk, stir continuously till it forms a cream, now add the Salt, Pepper and Mustard powder to taste, cook for a minute, then add the Cheese, Cooked Corn,the Egg and mix well pour this into a greased baking dish decorate the top with Capsicum and sprinkle the grated Cheese liberally on top .Place in a preheated bake at 400 Degrees F until golden Brown approximately 20 minutes. Serve Hot.


60.HOT CHEESE SOUFFLE.
INGREDIENTS
2 Tablespoons Butter.
3 Eggs.
8 tablespoons grated Cheese.
1 Tablespoon Maida.
2 cups milk.
Pepper,salt Mustard powder to taste.

METHOD
Separate the whites and Yolks of the eggs and keep aside.
Put the Butter in a pan and when hot add the Maida and fry for a minute, stirring all the time, be carefull that it does not turn brown now add the Milk and cook till it forms a smooth custard, add the Egg Yolks one by one, stirring continuously, add the Cheese, Mustard,Pepper and Salt to taste, remove from the flame and fold in the stiffly beaten Egg Whites, put this mixture in a greased baking dish and bake in a preheated oven at 400 degrees F for about 20 minutes, till it is well risen and Brown. Serve hot immediately.


61.TOMATO PANEER.
INGREDIENTS
1/4 kg Panneer cut into pieces.
2 medium sized Onions sliced.
1 Tablespoon Ginger Garlic paste.
4 medium sized Tomatoes chopped fine.
1 Teaspoon Jeera powder.
1 Teaspoon Chilly powder.
1/4 Teaspoon Spice powder.
1 small bunch Corriander leaves chopped fine.
Oil and salt as required.

METHOD
Take 1 Tablespoons Oil in a pan and when hot add the Paneer and fry each piece.
till golden Brown then keep aside. Take 2 Tablespoons Oil in a pan and when hot add the Onion and fry till Brown, cool and grind to a paste and keep aside.
Take 2 Tablespooms Oil in a pan and when hot add the Ginger Garlic paste,Jeera powder, Chopped Tomatoes,Chilly powder,and Spice powder and allow to fry for 1 minute, then add the Onion paste and cook till a gravy is formed, now add the Paneer and cook for 5 more minutes.Serve hot garnished with chopped Corriander leaves.


62.PANEER KOFTHA.
INGREDIENTS
200 Gms Paneer.
2 medium sized Potatoes boiled, skinned and mashed up.
2 Green Chillies chopped fine.
1 small bunch of Corriander leaves chopped fine.
2 medium sized Onions sliced.
4 ripe Tomatoes chopped fine.
1 Tablespoon Ginger Garlic paste.
1 Teaspoon Jeera powder.
1 Teaspoon Chilly powder.
1/4 teaspoon Spice powder.
Oil and Salt as required.

METHOD
Divide the Potato into 1 inch diameter balls, keep aside. Now take each ball, flatten it out on the palm of your hand and fill the center with a teaspoonfull of Paneer now fold over the ends of the Potato to completely cover the Paneer and form a firm Kofta.,continue likewise until all the kofthas are ready ,dip each Koftha in a Batter of Maida and water, deep fry the Kofthas till they are a golden brown.
Take 2 Tablespoons Oil in a pan and when hot add the Onion and fry till Brown ,cool and grind to a paste adding a little water.
Take 3 Tablespoons Oil in a pan and when hot add the Tomato,Ginger Garlic paste,Jeera powder,Chilly powder and Spice powder and fry for a few minutes then add the Onion paste and cook till a thick gravy forms, add the Kofthas, cover the pan with a lid and cook for 5 more minutes on a low flame.
Serve hot garnished with Chopped Corriander leaves.

BEEF AND ,MUTTON PREPARATIONS


63.CHILLI BEEF.
INGREDIENTS
1/2 kg tender Beef cut into small pieces.
1 Tablespoon Ginger Garlic paste.
1 Teaspoon Chilly powder.
4 Tablespoons Tomato sauce.
1 Tablespoon Soya sauce.
A pinch bf Aginomoto.
1 Tablespoon Vinegar.
3 medium sized Onions minced fine.
4 Green Chillies minced fine.
1 small bunch Corriander leaves Chopped fine.
Oil and Salt as required.

METHOD
Putthe Beef ,Ginger Garlic paste,Chilly powder salt with sufficientwaterinto a pressure cooker and cook under pressure till the Beef is tender, cool and remove the cooker lid, add the Tomato sauce,Soya sauce, Aginomoto Vinegar and salt to taste and cook until it is dry, keep aside.
Take 3 Tablespoons Oil in a pan and when hot add the Onion and fry till light Brown, add the cooked Beef, and continue to fry until dry.,now add the chopped Green Chillies and fry for a minute. Serve hot garnished with chopped Corriander leaves.


64.MASALA MINCE MEAT.
INGREDIENTS
1/2 kg Beef or Mutton mince.
4 medium sized Onions chopped fine.
1 Teaspoon chilly powder.
1/4 Teaspoon Pepper powder.
10 cloves Garlic chopped fine.
1/2 Teaspoon Jeera powder.
1/4 Teaspoon Tumeric powder.
2 Green Chillies chopped fine.
Tamarind and salt to taste.
1/2 Teaspoon Spice powder.
1 small bunch Corriander leaves chopped fine.
3 Tablespoons Oil.

METHOD
Put the mince meat together with the Jeera powder, Chilly powder,Pepper powdp.r.Salt and Tumeric powder, cook under pressure till the mince is soft and cooked.
Put the Oil in a pan and when hot add the Onion and fry till shiny and translucent now add the Garlic and Tamarind juice and fry for a minute, then add the mince meat and gravy and cook till dry, add the Spice powder .Serve hot garnished with Corriander leaves.
FOR CUTLETS
Make the same mince dry and to it add 1 Egg and form the Cutlets and dip each Cutlet into a paste of Maida and water and cover with Bread Crumbs and fry in a little Oil till golden Brown on both sides.


65.MASALA TROTTERS.
INGREDIENTS
6 Sheeps Trotters Cleaned and cut in to pieces.
4 Large Onions minced fine.
3 Cloves and 4 pepper Corns.
1 Tablespoon Chilly Powder.
1 TablespoonGinger Garlic paste.
4 Tablespoons Oil.
1 Inch Cinnamon.
1 Teaspoon Spice powder.
1/2 Teaspoon Tumeric powder.
Salt to Taste.

METHOD
Boil the Trotters with water, Salt. Pepper Corns, Cinnamon and Cloves in the pressure cooker for at least 1 hour till they are soft, and the meat is dropping off the bone,keep aside.
Take 3 Tablespoons Oil in a pan and when hot add the 1/4 of the minced Onion and fry till light brown, now add the Ginger Garlic paste,Jeera powder, Pepper powder,Chilly powder, Spice powder and Tumeric powder and fry for at least 5 minutes now add the cooked Trotters and curry and the rest of the Onions and cook until the gravy thickens. Serve hot.


66.MUTTON CRUMB CHOPS.
INGREDIENTS
1/2 kg tender Mutton Chops.
2 medium Onions sliced.
3 Green Chillies minced fine.
1/2 Teaspoon Pepper powder.
12 Mint leaves chopped fine.
1 Egg.
3 Tablespoons Maida.
Salt to taste.
Bread Crumbs.

METHOD
Put the Chops,Onion, Green Chillies,Pepper powder ,Mint leaves, sufficient water and Salt into the pressure cooker and cook under pressure for 15 minutes till the chops are well cooked. Cool and remove the lid and cook till all the water dries up and keep aside.
Mix the Egg, Maida and a little water to form a paste, now dip each Chop into this mixture ,dust with bread crumbs and deep fry until golden brown. Serve hot.


67.SHAMMI KABABS.
INGREDIENTS
1/4 Kg Mutton or Beef.
2 Green Chillies Chopped fine.
2 Tablespoons Channa Dhal.
1 Medium Sized Onion minced fine.
1/2 tablespoon Pepper Powder.
1/2Tablespoon Spice Powder.
1 Egg.
Salt and Oil as required.

METHOD
Add all the Ingridents except the Egg and suffici,ent water and boil under pressure for 30 minutes Cool and boil till dry, cool again and grind to a fine paste. When required add the Egg and mix well, form small Kabobs and fry with a little Oil, on a medium flame till golden Brown on both sides.
Serve hot with minced Onions soaked in Lime juice or Vinegar.


68.MUTTON OR BEEF KOFTHA CURRY.
INGREDIENTS
1/2 kg Mutton or Beef mince.
1 Teaspoon Jeera.powder.
2 Teaspoons Chilly powder.
1 medium sized Onion minced.
1 Tablespoon Corriander powder.
1/2 Teaspoon pepper powder.
1/2 Teaspoon Tumeric powder.
2 Tablespoons tamarind juice.
1/4 Teaspoon mustard.
4 Tablespoons grated Coconut.
Oil and Salt as required.

METHOD
Fry the mince Meat in a little Oil and Salt till light brown and keep aside.
Grind the Coconut to a fine paste adding a little hot water, then strain through a fine cloth and extract the thick juice,again add hot water and extract the thin juice, keep seperately. Add Salt and a little Pepper to the Mince, together with the Egg and Maida and make small firm balls and keep aside.
Take 2 Tablespoons Oil in a pan and when hot add the minced Onion and fry till shiny and translucent now add all the powders, Mustard seed, and fry well for at least 5 minutes, add the thin Coconut Milk and the Meat balls and cook for 10 more minutes add Salt and Tamarind juice and just before taking of the flame add the thick Coconut Milk. Serve hot.


69.COCONUT MUTTON CURRY.
INGREDIENTS
1/2 kg Mutton cut into pieces.
4 Red Chillies.
2 Green Chillies slit.
1/2 inch Ginger chopped fine.
1 Tablespoon Corriander powder.
1/4 Teaspoon Jeera powder.
1 medium sized Onion sliced.
1/4 Teaspoon Tumeric powder.
6 Pepper corns.
1 Clove.
1/2 inch Cinnamon.
12 Tablespoons grated Coconut.
15 Curry leaves.
2 medium sized Potatoes boiled and cut into fourss.
Juice of 2 Limes.
4 cloves Garlic chopped fine.
Oil and Salt as required.

METHOD
Grind the Coconut in a little hot water and strain this through a fine cloth and collect the thick Milk and keep aside. Add 1 cup of hot water to the pulp and strain and collect the thin milk, put this into a pressure cooker together witM11e Meat,red Chillies ,Corriander powder,Jeera powder, green Chillies, Ginger, chopped Garlic, Cinnamon ,Cloves, Salt and 1 cup water and cook under pressure for at least 1/2 Hour till the Meat is tender and keep aside.
Take 3 Tablespoons Oil in a pan and when hot add Curry leaves and fry for a few minutes now add the Meat curry and cook for 5 minutes now add the Thick Coconut milk and the Potatoes and cook for 5 more minutes see that the gravy is thin, remove from the flame, add the Lime juice to taste. Serve hot garnished with chopped Corriander leaves.


70.MUTTON KURMA.
INGREDIENTS
1/2 kg Mutton or Chicken.
1 Tablespoon Pepper powder.
1 Coconut grated.
1 big bunch Corriander leaves chopped fine.
2 Onions sliced.
1 Tablespoon Ginger Garlic paste.
6 Green Chillies slit.
1 Tablespoon Corriander powder.
1 Tablespoon Jeera powder.
2 Tablespoons ground Cashew nuts.
6 Cardomoms.
1/2 Teaspoon Tumeric powder.
1/2 inch Cinnamon.
2 Cloves.
1/2 cup Sour Curd.
Oil and Salt as required.

METHOD
Marinate the Meat with Pepper powder and Salt for 1/2 hour then boil the meat adding 1 chopped Onion, 1 chopped Tomato, 1/2 Cup water and a Green chilly and boil till tender. Grind the Coconut, Corriander leaves Green Chillies, Coorriander powder ,Jeera powder,Tumeric powder and keep aside.
Put the Oil in a pan and when hot add the Onions ,Spice and fry till they become Light Brown, add the Ginger Garlic paste and fry for 1 minute, add the ground Masala and fry for 2 minutes, add the cooked Meat and gravy, cook till it thickens,add the ground Cashewnuts and Sour Curd and cook for 2 minutes. Serve hot.


71.MUTTON FRY.
INGREDIENTS
1/2 Kg.Mutton cut in to pieces.
1 Cup Sour Curd.
2 Table spoons Ginger Garlic Paste.
1 Large Onion ground in to paste.
1 Tablespoon Vinegar.
2 Table spoons Chilly Powder.
1/2 Teaspoon Spice Powder.
15 Curry Leaves.
Oil and salt as required.

METHOD
Marinate the Meat with Vinegar,Curd,Chilly powder, Ginger Garlic paste, Spice powder and Salt for 1 hour.
Put 2 Tablespoons Oil in a pan and when hot add the curry leaves and Onion paste and fry on medium heat till Brown, add the marinated Meat ,cover and cook till tender, if the mixture is too dry add more Curd, remQve the lid and continue to fry till dry. Serve hot.


72.MUTION STEW.
INGREDIENTS
1/2 kg Mutton cut into pieces.
2 carrots cl;eaned and cut into rounds.
6 French Beans cleaned and cut into pieces.
1 Small Cauliflower separated into florrettes.

METHOD
Put the Meat,Salt,1 chopped Tomato,1/2 sliced Onion in a pressure cooker a d cook until the meat is tender,keep aside.
Put 3 tablespoons Oil in a pan and when hot add the Cinnamon and Onion ,fry till it becomes shiny and translucent,add the Tomato,Chilly skins, Pepper corns and Ginger and cook for 10 minutes,add the boiled Meat and gravy,Vegetables, Bacon and Mint leavesandcooktill done, Ifathickgravy isrequiredthickenwith1TeaspoonCornflour dissolved in water. Serve hot.


73.SALT BEEF OR TONGUE.
INGREDIENTS
1 kg Beef (Hump or Round.) or 1 Cows Tongue.
1/4 kg Kitchen Salt.
2 Tablespoons Salt Peter.
1 Tablespoon Rock Salt if available.
Juice of 1 Lime.
2 inches Cinnamon.
6 Pepper Corns and 4 red Chillies.

METHOD
Trim the Beef or Tongue of all surface fat, place on a wooden board and prick it with a Fork for at least 20 minutes, turning it around so that all portions are pricked through and through.
Put this Meat into a Glass or Stainless steel bowl, add the Kitchen Salt,Salt Peter, Rock Salt and the Lime juice, mix well, cover and keep in the refrigerator. The next day remove the meat retaining all the liquid, place on a board and prick it well with a fork ,put it back in the liquid and keep in the refrigerator,the 3 rd. day onwards turn the meat over in the container and keep in the refrigerator for a total of 7 days ,remove from the liqUid , (which can be thrown away)wash the meat 3 to 4 times and soak it in fresh water for 1 hour ,wash again and put into a pressure cooker with sufficient water,Cinnamon,Pepper Corns and Red Chillies cover and cook under pressure for 1 hour till soft and tender,cool remove from the gravy which may be thrown out ,and store in the refrigerator . Slice as and when required. Usefull for Sandwiches etc.

PORK PREPARATION


74.PORK AND ONION CURRY.
INGREDIENTS
1 kg Pork cut into small pieces.
10 medium sized Onions minced fine.
2 pods Garlic cleaned and minced fine.
1 inch Ginger minced fine.
2 green Chillies minced fine.
2 Teaspoons TumeriC powder.
1 Teaspoon Jeera powder.
1 Teaspoons Pepper Corns.
1 inch Cinnamon.
2 tablespoons Corriander powder.
2 Tablespoons Tamarind juice.
3 Tablespoon Chilly powder.
1 Teaspoon Sugar.
Oil and Salt as required.

METHOD
Marinate the Pork with a little Salt and fry in a shallow pan with a little oil till light Brown,keep aside.
Put 3 Tablespoons Oil in a pan and when hot add the Onions and fry till they are shinyandTranslucent addthePork,Garlic,Ginger,GreenChillies,Tumericpowder,Jeera powder, Chilly powder, Pepper corns and Cinnamon and fry for 5 minutes. Put this into a pressure cooker, add Tamarind pulp, Water,Sugar and Salt, pressure cook for 15 minutes, cool, remove the lid , cook till it forms a thick curry.
Serve hot with Sannas, Appams, Rice Pancakes or Rice.


75.PORK CHOPS.
INGREDIENTS
1/2 kg Pork Chops.
1 1/2 Tablespoon Ginger Garlic paste.
1 Tablespoon Soya sauce.
1/4 Tablespoon Pepper powder.
1/4 Teaspoon Sugar.
2 Large ripe Tomatoes cut into thick slices.
2 large Onions cut into thick rings.
2 large Potatoes cut into thick slices.
1/2 Tablespoon Wostershire sauce.
Salt and Oil as required.

METHOD
Marinate the Pork chops with Ginger Garlic paste, Soya sauce,Wostershire sauce, Pepper powder, Sugar and Salt keep aside for at least 1 hour, put this Meat into a pressure cooker with 2 cups water and cook under pressure for 15 minutes ,remove the lid and cook till all the water dries,keep aside.
Put 3 tablespoons Oil in a pan and when hot add the Pork and fry on a medium flame
till the chops are golden Brown, on both sides, set on a serving dish. In the same pan add a little Oil, the Onions and fry till they become soft, set in the dish with the Chops, in a simular manner fry the Tomato and Potato slices and arrange together with the chops. Serve hot.


76.PORK VINDALOO.
INGREDIENTS
3/4 Kg Pork cut in to pieces.
2 Onions minced.
2 Inches Ginger Chopped fine.
1 inch Cinnamon.
1 Teaspoon Jeera Powder.
1 Teaspoon Tamarind pulp.
3 Green Chillies slit.
3 ripe Tomatoes Chopped fine.
2 Tablespoons Chilly Powder.
5 Cloves.
15 Cloves Garlic Chopped fine.
1/2 Teaspoon Tumeric Powder.
1/4 Teaspoon Mustard.
Vinegar.
Salt and sugar as required.

METHOD
Rub the pieces of Pork with Tumeric powder i nd Salt set aside for 30 minutes. Take 3 tablespoons Oil in a pan and when hot add the Onion and fry till shiny and translucent, nowaddtheTomato,Ginger, Chillypowder" Garlic,Jeerapowder"Mustard, fry for 5 minutes, cool and grind to a paste adding a little water. Put this masala into a pressure cooker add the Pork,Salt and Sugar and a little Vinegar and cook under.
pressure for 15 minutes, cool and remove lid, add the Cinnamon and Cloves and Tamarind and cook till a thick gravy is formed. Serve hot garnished with chopped Corriander leaves.

VEGETABLE PREPARATIONS


77.AVIAL.
INGREDIENTS
3 large Potatoes.
4 Brinjals.
2 Carrots.
1 Green Banana.
8 French Bean.
cleaned and cut into pieces.
2 Drumsticks cut into pieces.
1/2 Coconut grated.
5 Green Chillies chopped fine.
1/2 Teaspoon Jeera.
1 Cup Sour Curd.
1/2 Teaspoon Tumeric powder.
6 Curry leaves.
Salt and Oil as required.

METHOD
Put all the Vegetables into a pressure cooker, add 2 cups water, Salt and Tumeric powder, pressure cook for 10 minutes, cool and remove lid and keep aside. Grind the Coconut, Jeera, and Chillies to a coarse paste, mix this to the Curd, add the cooked Vegetables and bring to a boil, add the Coconut and Oil and 6 Curry leaves, cook for 5 minutes. Serve hot.


78.BRINJAL FRY.
INGREDIENTS
1/4 kg Brinjal cut into 1/2 inch pieces and soaked in Salt water.
1 medium sized Onion chopped fine.
2 medium sized Tomatoes chopped fine.
1 Tablespoon Ginger Garlic paste.
1/2 Teaspoon Chilly powder.
1/2 Teaspoon Jeera powder.
1/2 Teaspoon Tumeric powder.
Salt and Oil as required.

METHOD
Take 4 Tablespoons Oil in a pan add the Onion and fry till it is shiny and translucent. now add the Ginger Garlic paste, Chilly powder, Jeera powder, Tumeric powder and fry for 2 minutes, add the Brinjal, after squeezing out all the Salt water, add Tomatoes cover the pan and allow the Brinjal to cook on a low flame till it becomes soft and dry, add 2 tablespoons Tomato sauce and Salt if necessary. Serve hot.


79.BAGARA BAIGAN.
INGREDIENTS
1/2 kg round Brinjals cut into four.
4 medium sized Onions.
1 1/2 Tablespoon Corriander seed.
3/4 Tablespoon Jeera seeds.
1 Tablespoon Til seeds.
1/2 Dry Coconut grated.
3/4 Tablespoon Methi seeds.
4 Tablespoons Tamarind juice.
1 Tablespoon Ginger Garlic paste.
1/4 Teaspoon Tumeric powder.
1 Teaspoon Chilly powder.
1 Tablespoon Ground Nuts.
1 Teaspoon Mustard seed.
15 Curry leaves.
Salt and Oil as requifed.

METHOD
Clean the Brinjals and cut into fours and soak in Salt water for 10 minutes now squeeze out all the water and fry the Brinjal in a little Oil till Brown and keep aside.
Stick the Onions one at a time, on the end 0 f a fork and hold in the flame till theOnion becomes soft and keep aside. On a tawa roast separately the Corriander Seeds, Jeera seeds, Til seeds, Grated Coconut, Methi seed, and Ground nuts until Brown and mix all the roasted seeds together, add the Chilly powder, Tumeric powder, Tamarind water, roasted Onion and a little water if required and grind to a fine paste and keep aside.
Take 3 Tablespoons Oil in a pan add the Ginger Garlic paste and fry till Brown and it gives off a good aroma, add the fried Brinjal, the Masala and fry for 10 minutes and keep aside.
Take 2 Tablespoon Oil in a pan and when hot add Jeera, Mustard ,and 15 Curry leaves and fry for 5 minutes add the Brinjal Curry and cook for a few minutes. Serve hot.


80.GREEN BANANA FRY.
INGREDIENTS
4 Green Bananas with skin removed and cut into small pieces.
2 Tablespoons Vinegar.
1/4 Teaspoon Tumeric powder.
12 Cloves crushed Garlic.
1 Teaspoon Chilly powder.
1 Teaspoon Salt.
15 Curry leaves.
3 Tablespoons Oil.
2 Tablespoons Vinegar.

METHOD
Put the Banana into a Pan With Salt, Vinegar,Tumeric powder, Chilly powder, cover WI h a lid and cook til! sof~ and dry.Keep aside.
Take the Oil in a pan and w en hot add Crushed Garlic, and Curry leaves and fry for 2 minutes add the Banana and allow to fry till dry and crisp. Serve hot.


81.BUNCH BEANS.
INGREDIENTS
1/4 kg Bunch Beans cleaned and chopped fine.
3 Tablespoons Jaggery or Sugar.
1/4 Te.blespoon Mustard seed.
1 Tablespoon Jeera powder.
10 Curry leaves.
6 Cloves Garlic smashed.
11/2 Teaspoon Corriander powder.
1/4 Teaspoon chilly pov.
3 Tablespoons Tamarind Juice.
2 Tablespoons Grated Coconut.
all and Salt as required.

METHOD
Put the Beans in to the pressure Cooker with 3 Tablespoons water,Tamarindjuice,Salt, Jeera powder,Cornandei powder,Chilly powder, Jaggery, and boil under pressure for 5 minutes ,cool ami r.:rno've the lid and allow the water to completely dry up .
Take 3 Tablespoons Oil in a pan and When hot add the smashed Garlic I the Mustard seeds and Curry Leaves and fry for a minute, add the cooked Beans ana cook for a minute till dry, before serving add the grated Coconut and mix well. Serve hot.


82.MASALA FRENCH BEANS.
INGREDIENTS
1/4 kg French Beans cleaned and chopped Fine.
3 Tablespoons grated Coconut.
ground to a rough paste.
3 Green Chillies slit.
4 cloves Garlic chopped fine.
1/2 Teaspoon Jeera powder.
3 Red Chimes.
15 Curry leaves.
1/4 Teaspoon Raw Rice.
Oil and Salt as required.

METHOD
Take 3 Tablespoons Oil in a pan and when hot add the chopped Garlic, Bed Chillies,Curry leaves jeera, Raw Rice and Coconut paste and fry for a minute then add the chopped Beans, cover with a lid and allow to cook in its own juice till Beans are soft. Serve hot.


83.FRENCH BEANS.
INGREDIENTS
1/4 kg French Beans cleaned and chopped fine.
1/4 Teaspoon Mustard seed.
8 Curry leaves.
1/2 Teaspoon Jeera powder.
1/4 Teaspoon Chilly powder.
4 Tablespoons Tamarind juice.
2 Tablespoons grated Coconut.
Oil and Salt as required.

METHOD
Take 3 Tablespoons Oil in a pressure cooker and wnen bot add the Mustard seeds, and Curry leaves and after a minute, add the Beans ,Jeera powder, Chilly powder, Salt ,Tamarind juice and 6 Tablespoons water and cook under pressure for 5 minutes, cool, remove the lid and cook on a low flame t:Il ali the water dries. Befor3 serving add the grated Coconut and mix well. Serve hot.


84.CABBAGE CHUTNEY.
INGREDIENTS
1/2 a Cabbage cored and chopped fine.
6 Tablespoons grated Coconut.
1 Green Chilly chopped fine.
1/2 Teaspoon Mustard seeds.
2 Teaspoons Jeera.
6 Cloves Garlic cleaned and chopped fine.
10 Curry leaves.
4 Red Chillies.
Oil and Salt as required.

METHOD
Take 3 Tablespoons Oil in a pan add the Jeera ,Garlic and Green Chilly, fry on a
medium flame for 5 minutes,add the Cabbage, cover and cook until the Cabbage is soft but still crisp,cool add the Coconut together with Salt and Tamarind juice to taste and grind to a rough paste,set aside.
Put 2 Tablespoons Oil in a pan and when hot add the Mustard seeds, Red Chillies, and Curry leaves and fry for a minute, add the ground Cabbage, mix well and serve.


85.BENDI (OKRA) FRY.
INGREDIENTS
1/2 kg tender Bendis wiped with a dry cloth and chopped fine.
1 Teaspoon Jeera powder.
1/2 Teaspoon Tumeric powder.
1/4 Teaspoon Channa Dhal.
1/2 Teaspoon Mustard seeds.
8 Curry leaves.
1 medium sized Onion minced.
1/2 Teaspoon Chilly powder.
Salt and Oil as required.

METHOD
Take 3 Tablespoons Oil in a pan when hot add Channa Dhal, Mustard seeds,and Curry leaves and fry for 2 minutes, add the Onion and fry till it is Shiny and translucent add the Bendi (The Bendi must be absolutely dry or else it will become sticky.) Salt and Tamarind to taste, continue to fry on a medium flame till the Bendi is soft and dry .Before serving add 2 tablespoons of grated Coconut.. Serve hot.


86.CAULIFLOWER IN WHITE SAUCE.
INGREDIENTS
1medium sized Cauliflower trimmed,free of leaves and bottom stock ,but kept whole.
2 Tablespoons Maida or Corn flour.
1 small bunch Mint leaves chopped fine.
Salt Oil and Pepper as required.

METHOD
Boil the Cauliflower with water and Salt till it is soft but still Crisp, drain out the water and set aside in a serving dish.
For the Sauce Put 1 Tablespoon of Butter in a pan and after it melts add the Maida and fry, stirring continuously, for a minute, being carefull not to let it Brown, remove from the heat, add the Milk and mix to get a smoothe paste ,return to a low flame and cook, stirring continuously, until it thickens, now add Salt and Pepper to taste. add the remaining Butter and chopped Mint leaves, beat well and pour this mixture over the Cauliflower, placed in the serving dish.


87.CAULIFLOWER MANCHURIAN.
INGREDIENTS
1 Cauliflower broken into florettes.
2 medium sized Onions minced.
1 Cup Tomato Sauce.
1 Tablespoon Vinegar.
1 Tablespoon Soya sauce.
3 Tablespoons Maida.
2 Green Chillies minced fine.
1 Egg.
A pinch of Aginomoto.
1 small bunch Corriander minced fine.
Oil and Salt as required.

METHOD
Half boil the Cauliflower in Salt and water, drain out all the water and keep aside. Make a Batter with Egg, Maida, Salt and Aginomoto, dip the Cauliflower Florettes. one at a time until fully covered and deep fry in Oil till golden Brown, keep
aside. Put 3 Tablespoons Oil in a pan and add the Onion and fry till shiny and translucent now add the Tomato sauce, Vinegar, Soya sauce and cook for 5 minutes, till a thick gravy is formed. Just before serving add the Cauliflower to the Sauce ,mix well in a serving dish see that all the florettes are evenly covered with the Sauce.
Garnish with Green Chilly and Corriander leaves.


88.GERKIN (TENLI OR DONDAKAI.) FRY.
INGREDIENTS
1/4 kg Gerkins cut into thin strips or rounds.
1 Teaspoon Chilly powder.
1/2 Teaspoon Tumeric powder.
15 Curry leaves.
1/2 Teaspoon Channa Dhal.
1/2 Teaspoon Black Gram Dhal.
1/4 Teaspoon Jeera powder.
1/4 Teaspoon Mustard seeds.
2 Tablespoons grated Coconut.
Oil and Salt as required.

METHOD
Put the chopped Gerkins in a pan add Tumeric powder, Chilly powder, and Salt, cover the pan with a lid and cook on a medium flame till all the liquid dries and the Gerkins are soft, cool and keep aside.
Take 3 Tablespoons Oil in a pan and when it is hot add the Mustard seeds,Channa Dhal, Black Gram Dhal. Jeera seeds ,Red Chillies and Curry leaves and fry for 2 minutes now add the cooked Gerkins and grated Coconut and fry till dry and well cooked.Serve hot.


89.GERKIN (TENLI OR DONDAKAI) CHUTNEY.
METHOD
Take 3 Tablespoons Oil in a pan and when hot add the Garlic. Jeera, green Chilly and fry for 2 minutes, add the Gerkins, cook until the Gerkins are soft and cooked , cool, add grated Coconut, Salt and Tamarind juice to taste and grind to a paste.
Take 3 Tablespoons Oil in a pan and when hot add the Mustard seeds, red Chillies and Curry leaves and fry for 2 minutes, now add the Gerkin mixture and mix well.. Serve hot.


90.RIDGE GOURD (BEERAKAI.) CHUTNEY.
INGREDIENTS
1/2 kg Ridge Gourd with skin removed and chopped into pieces.
2 green Chillies chopped fine.
1 small bunch Corriander leaves chopped fine.
1 1/2 Teaspoons Jeera seeds.
4 Tablespoons grated Coconut.
6 cloves Garlic Juice of 1 Lime.
1/2 Teaspoon Mustard seeds.
15 Cu~ry leaves.
2 red Chillies.
Oil and Salt as required.

METHOD
Put3Tablesroons Oil in apan andwhen hotaddtheJeeraseeds, greenChilly, chopped Garlic and fry for 2 minutes, add the Ridge Gourd pieces and fry for 10 minutes till dry and this vegetable is soft and cooked. Cool add Salt, Corriander leaves, Lime juice to taste, grind to a paste.
Put 2 Tablespoons Oil in a pan and when hot add the Mustard seeds, red Chilly and Curry leaves and fry for 2 minutes now add the vegetable mixture, mix well and serve.


91.POTATO PALYA.
INGREDIENTS
4 large Potatoes boiled , peeled, and mashed or cut into small pieces.
1 Teaspoon Mustard seeds.
1/2 Teaspoon Tumeric powder.
1 Teaspoon Chilly powder.
4 Onions chopped fine.
1/2 cup boiled Peas if available.
1/2 inch Ginger chopped fine.
15 Curry leaves.
2 green Chillies chopped fine.
1 small bunch Corriander leaves chopped fine.
Oil and Salt as required.

METHOD
Put3 Tablespoons Oil in a pan and when hot add the Mustard seeds, chopped Ginger and Curry leaves and fry for 2 minutes ,add the Onion and Green Chilly and fry till the Onion is shiny and translucent add 1/2 cup Water, Tumeric powder and Salt. cook for 2 minutes, add the Potato and boiled Peas, mix well and cook till dry . Serve hot garnished with Chopped Corriander leaves.


92.POTATO CUTLET AND TAMARIND CHUTNEY.
INGREDIENTS
For the Cutlet.
1/2 kg Potatoes boiled ,skinned and mashed.
2 large Onions minced fine.
3 green Chillies minced fine.
1 small bunch Corriander leaves minced fine.
1/2 inch Ginger minced fine.
1 Tablespoon Chilly powder.
1/4 Teaspoon Jeera powder.
1/4 Teaspoon Spice powder.
2 Tablespoon Bengal Gram flour or Maida.
Salt and Oil as required.

METHOD
Put the mashed Potato into a pan, add the Onion, green Chillies, Corriander leaves, Ginger, Spice powder, Chilly powder, Jeera powder and Salt, mix thoroughly and form into firm Cutlets. Dip each Cutlet into a batter of Maida and water or Bengal Gram flour and water and fry both sides on a pan with a little Oil till golden Brown. Serve hot with Tamarind Chutney.


93.TAMARIND CHUTNEY.
INGREDIENTS
1/4 cup Tamarind juice.
1/4 cup Jaggery.
1 green Chilly minced fine.
1 small bunch Corriander leaves minced fine.
1 Teaspoon Jeera powder.
a pinch Asofoetida.
Salt to taste.

METHOD
Put the Tamarind Pulp into a pan add the Jaggery,Jeera powder ,Asofoetida, and Salt, cook till it forms a thick sauce, just before removing from the flame add the Green Chilly and Corriander leaves mix well and serve.


94.SNAKE GOURD AND CURD.
INGREDIENTS
1 Snake Gourd (Potlakai.) skinned and cut into pieces.
1 Medium Sized Onion Chopped fine.
1 Teaspoon Chanan Dhal.
1/2 Teaspoon Tumeric Powder.
15 Curry Leaves.
1 Teaspoon Black Gram Dhal.
4 Red Chillies.
1/2 Teaspoon Mustard Seeds.
1 Cup Sour Curd.
Salt to taste.

METHOD
Cook the Snake Gourd with water and Salt till soft,cool strain out the water, squeeze
out any remaining water by hand and keep aside. Put 3 Tablespoons Oil in a pan and when hot add the Mustard seeds, Channa Dhal, Tumeric powder, Black Gram dhal and Curry leaves and fry for 2 minutes, take off the flame and add the Curd and cooked Gourd and mix well, add a little Salt if necessary.


95.TOMATO CUT.
INGREDIENTS
1/4 kg Onions sliced.
1 kg ripe Tomatoes. chopped fine.
1 small bunch Corriander leaves chopped fine.
3 Green Chillies chopped fine.
1 Teaspoon Chilly powder.
1/2 Teaspoon Tumeric powder.
1 Tablespoon Til roasted.
1/2 Tablespoon Methi seeds roasted.
1 Tablespoon chiranji.
1 Teaspoon roasted Corriander seeds.
1 Teaspoon roasted Jeera seeds.
1/4 grated dried Coconut.(Copra.).
2 Cloves.
4 cloves Garlic.
15 Curry leaves.
1/2 Teaspoon Jeera powder.
1/2 Teaspoon Chilly powder.
1/4 Teaspoon Tumeric powder.
4 hard boiled Eggs shelled and cut in halves.

METHOD
Grind the Chiranji,TiI, Methi seeds, Corriander seeds, Jeera seeds and the grated
Copra with a little water into a fine paste. Put3 Tablespoons Oil in a pan, add the Onion and fry till light Brown, add the Tomatoes and the ground Masala and cook for 10 minutes, cool and grind to a paste, pass this through a wire mesh sieve then cook till the Tomato is cooked, cool and keep aside.
Put 3 Tablespoons oil in a pan and when hot add Cloves, Curry leaves, the crushed Garlic, Jeera powder, Chilly powder, Tumeric powder and fry well until black, now add the cooked Tomato paste.
Before serving add the boilded eggs cut in half. Serve hot.


96.PICKLED VEGETABLE SALAD.
INGREDIENTS
4 Carrots cleaned and cut into long thin strips.
10 gerkins (TENLlS) cut into strips.
2 tender Cabbage leaves cut into strips.
1 Tablespoon Sugar.
1 Teaspoon Salt.
1 medium sized Cucumber skinned and seeds removed and cut into thin long strips.
2 inch Ginger cut into thin strips.
2 medium sized Onion cut into strips.
1 Teaspoon roasted Til seeds.
4 Green Chillies cut into strips and seeds removed.
2 cups Vinegar.
3 full pods Garlic chopped fine.
1 Tablespoon Oil.
2 Teaspoons Chilly powder.
1/2 Teaspoon Tumeric powder.
6 Tablespoons roasted Groundnut powder.

METHOD
Put the Oil in a pan add the chopped Garlic and fry till light Brown, add Ginger ,Til seeds, Vinegar and Tumeric powder, bring to a boil, cool and keep aside.
Put all the Vegetables into a bowl together with Salt, and a little Sugar, Chilly powder, mix well, add the cooled Vinegar, roasted Groundnut powder, and toss until well mix-.:d. Put into a container in the refrigerator and use when required.


97.VEGETABLE CUTLETS.
INGREDIENTS
3 Potatoes.
3 Carrots.
10 French Beans.
250 gms Cabbage.
cleaned and cut into Small Pieces.
3 Tablespoons chopped Corriander leaves.
Bread Crumbs,Oil and Salt as required.

METHOD
Boil all the Vegetables in water and Salt, cool drain out the water ,mash the Vegetables, keep aside.
Put three Tablespoons Oil in a pan and when hot add the Onion, Green Chilly and Ginger and fry till the Onion is shiny and translucent add the mashed Vegetable, Corriander leaves, Spice powder and Pepper, mix well and shape into Cutlets.
Mix the Maida with a little water to form a thin paste, dip each Cutlet into this batter cover with Bread Crumbs and fry with a little Oil, on a medium flame till golden Brown and crisp on both sides.
Serve hot with Tomato sauce.


98.MIXED VEGETABLE FRY.
INGREDIENTS
1/2 kg Vegetables ( Beans, Cabbage, Cauliflower etc.) chopped fine.
1/2 grated Coconut.
6Cloves Garlic Chopped fine.
15 Curry leaves.
2 Tablespoons Oil.
1 Teaspoon Jeera Seeds.
1 Teaspoon Tumeric Powder.
1/2 Teaspoon Mustard Seeds.
Salt to taste.

METHOD
Grind to a paste the Coconut, Jeera, Garlic and Turmeric powder with a little water. water.
Put 2 tablespoons Oil in a pan and when hot add the Mustard seeds and Curry leaves and fry for 2 minutes, add the ground Coconut and Vegetables and fry for 5 minutes, now add 1/2 cup water and cover and cook until Vegetables are soft, remove lid and allow to dry. Serve hot.


99.VEGETABLE KURMA.
INGREDIENTS
1/2 kg chopped Vegetables.
(Potato, Cauliflower,Beans, Carrot and Peas.)
1 medium sized Onion sliced.
5 cloves Garlic.
3 Tablespoons grated Coconut.
2 Cups Sour Curd.
2 green Chillies.
1/4 Teaspoon Jeera powder.
1/4 Teaspoon Cuscus seeds.
1/2 inch Ginger chopped fine.
1 Teaspoon Tumeric powder.
1 Teaspoon Corriander powder.
1/4 Teaspoon Pepper powder.
3/4 Cup Coconut milk.
1/2 Teaspoon Spice powder.
Oil and Salt as required.

METHOD
Grind 3 Tablespoons Coconut, with a little water, to a paste, add the Sour Curd and keep aside.
Put the green Chillies, Jeera powder, ,Ginger, Tumeric powder, Corriander powder,Pepper powder,Garlic, and a little water and grind to a fine paste keep aside.
Put 3 Tablespoons Oil in a pan, add the Onion and fry till it shines and is translucent, add the ground masala and fry till it Browns, add the chopped Vegetables with 3/ 4 cup Coconut milk and the Spice powder, cover and allow to cook until the Vegetables are soft , add the Sour Curd, Cocunut mixture and Salt to taste. Serve hot.


100.PAVBAJJI.
INGREDIENTS
1 Carrot.
2 medium sized Potatoes.
1 handfull Peas.
5 French Beans cleaned and chopped fine.
2 medium sized Onions minced fine.
1 Tablespoon Ginger Garlic paste.
3 Tomatoes minced fine.
2 Green Chillies minced fine.
2 Tablespoons Pav Balli masala.
1 Tablespoon Butter.
Juice of 1 Lime.
1 small bunch Corriander leaves chopped fine.
Oil and Salt as required.

METHOD
Boil all the Vegetables with a little water and Salt until soft, drain out the water and mash these Vegetables with a Potato masher and keep aside.
Take 3 Tablespoons Oil in a pan add the Onions and fry till they shine and are translucent, add the Ginger Garlic paste and fry till the raw smell dissappears ,add the Chopped Tomatoes, Green Chillies ,Pav Bajji masala and the mashed Vegetables and cook till dry, add Salt if necessary. Before serving add the Butter,chopped Corriander leaves Lime juice,and mix well.
Serve with PAVS (Small loaves of soft Bread.)
Cut the Pavs into halves, cutting along the length. Butter with Salted Butter and toast on a hot Tava till golden Brown. Serve hot.

DHAL AND SOUR CURD PREPARATIONS


101.DHAL AND SPINACH.
INGREDIENTS
1 Small cup Toor Dhal.
1 Medium Sized Onion Sliced.
2 red Chillies.
1 Teaspoon Corriander Powder.
2 Bundels Spianch Cleaned and Chopped fine.
3 Green Chillies slit down the middle.
1/2 Teaspoon Jeera Powder.
1/2 Teaspoon Mustard Seeds.
2 Tomatoes Chopped.
1 Tablespoon tamarind Pulp.
Oil and Salt as required.

METHOD
Wash the Dhal thoroughly in two waters and cook it in the pressure cooker with 2 cups fresh water under pressure till it is soft, approximately 10 minutes, cool and remove the lid, add the sliced Onion,Green Chillies, Tomatoes, Spinach, boil for 5 more minutes keep aside.
Put 3 Tablespoons Oil in a pan and when hot add the Mustard seeds, Curry leaves and Red Chillies and fry for 2 minutes now add the cooked Dhal and Tamarind, Salt to taste boil for 10 minutes. Serve hot.


102.RASAM.
INGREDIENTS
15 Curry leaves.
1 small bunch of Corriander leaves chopped fine.
1 Teaspoon Jeera powder.
5 cups water.
2 Tablespoon Corriander powder.
1/2 Teaspoon Chilly powder.
1/2 Teaspoon Tumeric powder.
Oil and Salt as required.

METHOD
Wash the Dhal in two waters and put into the pressure cooker with 3 cups fresh water and cook under pressure for 30 minutes till the Dhal is soft,cool remove the lid, mash the Dhal with a Potato masher, now add the Tamarind juice, Jeera powder, Corriander powder, Chilly powder,Pepper powder, Tumeric powder and Salt to taste and cook for 10 minutes more, keep aside.
Put 3 Tablespoons Oil in a pan and when hot add the Mustard seeds, Asofoetida,Red Chillies and Curry leaves and after 2 minutes add cooked Dhal & water and allow to boil for 5 minutes. Serve hot garnished with chopped Corriander leaves.


103.IME DHAL RASAM.
INGREDIENTS
1 Cup Thor Dhal.
6 Green Chillies slit down the middle.
1/2 Teaspoon Mustard seeds.
Juice of 2 limes.
1/2 inch Ginger chopped fine.
2 Red chillies.
1 medium sized onion sliced.
15 Curry leaves.
6 Cloves Garlic sliced.
Oil and Salt as required.

METHOD
Wash the Dhal in 2 waters and put into the pressure cooker along with 3 cups fresh water and cook under pressure for 10 to 20 minutes till the Dhal is soft, keep aside.
Put 3 Tablespoons Oil in a pan and when hot add the Mustard seeds, red Chillies, Garlic and Curry leaves and fry for 2 minutes now add the Onion,Green Chillies, Ginger, the cooked Dhal and Salt and cook for 15 minutes. Before serving hot add the Lime juice.


104.THICK MASSOR DHAL FRY.
INGREDIENTS
1 Cup husked Masoor Dhal.
2 Tomates Chopped fine.
1/2 inch Ginger chopped fine.
1/2 Teaspoon Tumeric Powder.
15 Curry leaves.
2 Red chillies.
2 Green Chillies chopped fine.
1 medium sized Onion sliced.
1/2 Teaspoon Mustard Seeds.
1 small bunch Corriander Leaves chopped fine.
Oil and salt as required.

METHOD
Wash the Dhal well in two waters put in the pressure cooker with 2 cups fresh water and cook under pressure for 10 to 20 minutes till the Dhal is soft ,cool, remove the lid, add the Tomato,Tumeric powder, Green Chillies, Ginger, Salt to taste, and boil for 5 more minutes and keep aside.
Put 3 Tablespoons Oil in a pan and when hot add the Mustard seed, Garlic, Jeera seeds, and Curry leaves and fry for 2 minutes, add the Onion and fry till the Onion is Brown. add the cooked Dhal and cook till all the water dries up. Serve hot garnished with chopped Corriander leaves.


105.DHAL MAKKAN.
INGREDIENTS
1 cup Masoor Dhal with Husk.
2 red Chillies.
2 ripe medium sized Tomatoes chopped fine.
1 medium sized Onion minced.
1/2 Teaspoon Tumeric powder.
1 Teaspoon Jeera seeds.
1 Teaspoon Mustard seeds.
15 Curry leaves.
1/2 inch Ginger chopped fine.
1 small bunch Corriander leaves chopped fine.
Oil and Salt as required.
3 Green Chillies slit.

METHOD
Wash the Dhal in two waters and put into the pressure cooker and cook under pressure for 30 minutes till the Dhal is soft cool and remove lid, add the Tomatoes,Tumeric powder,Green Chillies and Ginger and boil for 5 minutes and keep aside.
Put 3 Tablespoons Oil in a pan and when hot add the Mustard seeds,Garlic, Jeera seeds, and Curry leaves and after a minute add the Onion and fry till it shines and is translucent, add the cooked Dhal and cook till all the water dries.
Serve hot garnished with chopped Corriander leaves.and a Teaspoon of Butter.


106.TOMATO RASAM.
INGREDIENTS
4 ripe medium sized Tomatoes chopped fine.
1 Teaspoon Chilly powder.
1 Teaspoon Pepper powder.
1/2 Teaspoon Jeera powder.
1 Tablespoon Corriander powder.
1/4 Cup Tamarind pulp.
1/4 Teaspoon Tumeric powder.
1/2 Teaspoon Mustard seeds.
15 Curry leaves.
1 small bunch Corriander leaves minced fine .
A pinch of Asofoetida. Ghee,
Sugar and Salt as required.

METHOD
Put the Tomato and 2 cups water into the mixer and grind to a pulp,strain this through a wire mesh sieve ,add Tamarind pufp , Jeera powder,Corriander powder, Chilly powder,Pepper powder and Salt to taste and cook for 5 minutes and keep aside.
Put 1 Tablespoons Ghee in a pan and when hot add the Mustard seeds, a pinch of Asofoetida and the Curry 'eaves and fry for 2 minutes, add the Tomato juice, a little Sugar and Corriander Leaves cook for 5 minutes, Serve hot garnished with chopped Corriander leaves.


107.TOMATO BUTTERMILK CURRY.
INGREDIENTS
2 Cups Sour Curd.
1 Medium Sized Onion minced.
1/2 Teaspoon Mustard Seeds.
4 Red Chillies
15 Curry Leaves.
4 Medium Sized ripe Tomatoes Chopped fine.
1 Teaspoon Channa Dhal.
1/2 Teaspoon Jeera Seeds.
1 Small bunch Corriander leaves minced fine.
1/4 Teaspoon Tumeric Powder.
Oil and salt as required.

METHOD
Put the Curd and Tomatoes with a little water and Salt in the Mixer and liquidise , keep aside.
Put 2 Tablespoons Oil in a pan and when hot add the Mustard seeds, Jeera seeds Channa Dhal, Red Chillies and Curry leaves and fry for 2 minutes now add the Onion and fry till shiny and translucent, add the Tumeric powder, Curd and Tomato mixture and Corriander leaves remove from the flame. Serve Cold.


108.MASALA CURD CURRY.
INGREDENTS
3 Cups Sour Curd.
1 Inch Ginger Chopped fine.
1 Teaspoon Jeera Powder.
1 Teaspoon red chilly seds.
15 Curry leaves.
1/2 Teaspoon Methi Seeds.
2 Tablespoons grated Coconut.
6 Cloves Garlic.
1/2 Teaspoon Tumeric Powder.
1/2 Teaspoon Mustard Seeds.
3 red chillies.
A pinch of Asofeitida.
Oil and salt as required.

METHOD
Put the Curd and Salt to taste in the mixer and churn for a few seconds and keep aside.
Put the Garlic ,Ginger, Tumeric powder, Jeera powder ,Red Chilly seeds and a little water in the mixer and grind to a fine paste and keep aside.
Take 3 Tablespoons Oil in a pan and when hot add the Mustard seeds ,Asofeitida,Red Chillies,Methi seeds and Curry leaves and fry for a minutes now add the ground masala and fry for 2 minutes then add the churned Curd, stir and remove from the flame, do not allow to boil. Serve cold.


109.VEGETABLE CURD SAMBAR.
INGREDIENTS
3 cups Sour Curd beaten up with Salt to taste.
1 Drumstick cut into small pieces.
1 slice Bottle Gourd skinned and cut into pieces.
3 Brinjals cut into pieces.
1 small Onion cut into 4 pieces.
1 medium sized Tomato cut into small pieces.
1 Tablespoon Channa Dhal.
2 green Chillies slit lengthwise.
1/2 Teaspoon Tumeric powder.
3 Tablespoons grated Coconut.
1 Tablespoon Corriander powder.
1 Tablespoon Jeera powder.
1 Teaspoon Chilly powder.
1/2 Teaspoon Jeera seeds.
1/2 Teaspoon Mustard seeds.
15 Curry leaves.
A pinch of Asofeitida.
Oil and Salt as required.

METHOD
Boil all the Vegetables with a little Water and Tumeric powder until soft.
Put the Coconut,Corriander powder,Jeera powder, Chilly powder and a little water and, grind to a paste, add this Masala to the cooked Vegetables and boil for 5 minutes. Take 3 tablespoons Oil in a pan and when hot add the Mustard seeds, Asofeitida, Jeera seeds, Red Chillies and Curry leaves and fry for a minute, add cooked Masala and Vegetables and cook for 5 minutes, add the beaten up Curd and cook for a minute. stirring continuously , do not let it boil. Serve cold.


110.VEGETABLE SAMBAR.
INGREDIENTS
1 Cup Thor Dhal.
3 Brinjals cut into pieces.
1 Drumstick cleaned and cut into pieces.
2 medium sized Tomatoes cut into fours.
1 small piece Bottle Gourd skinned and cut into pieces.
2 Tablespoons Sambar powder (or 1 teaspoon each of Chilly and Jeera powder.
2 Tablespoons Corriander powder.
1/2 Teaspoon Tumeric powder.
3 Tablespoon Tamarind juice.
A pinch of Asofeitida.
15 Curry leaves.
1/2 Teaspoon Mustard seeds.
1 small bunch Corriander leaves chopped fine.
Salt and Oil (Ghee) as required.

METHOD
Wash the Dhal in two waters and put into the pressure cooker along with soft water and cook under pressure for 30 minutes till the Dhal is soft ,cool remove pressure and add the Vegetables,the powders ,Tamarind juice, cover with the lid and cook for 5 minutes under pressure, cool and keep aside.
Put 3 Tablespoons Oil or Ghee into a pan and when hot add the Mustard seeds ,Asofeitida, and Curry leaves and fry for 2 minutes then add the cooked Dhal and vegetables. mix well and cook for 5 more minutes.
Serve garnished with chopped Corriander leaves.

WHEAT AND MAIDA PREPARATIONS


111.BREAD,BUNS AND PIZZAS.
INGREDIENTS
500 gms Maida.
1 filled Tablespoon Yeast.
2 Tablespoons Sugar.
1 level Tablespoon Salt.
1 Tablespoon Oil.
Margarine or Butter.

METHOD
Take a little water in a pan and when it is warm add the Yeast and Sugar and keep
aside till the Yeast starts to froth. . Add the Oil to the Maida an mix thoroughly ,add the frothy Yeast and Salt and 1 cup of warm water or milk and mix well, then knead till the dough is soft and pliable (In case it is too dry more water may be added.) keep aside covered with a damp cloth, out of the draft fot at least 2 hours, until the dough is double its size. Knead the dough removing all the air and making the dough soft and pliable.
This dough is now ready to form:
1. Dinner rolls. 2. Plaited Bread. 3. Pizza Bases. After the dough is shaped into the required shape arrange in a greased baking tray leaving enough space between each roll for expansion, brush the surface of the
Rolls or Buns with beaten up Egg, allow to rest for at least 30 minutes before baking in a preheated Oven at 350 degrees "F" for at least 15 minutes until golden Brown


112.PIZZA FILLING.
INGREDIENTS
4 Large Onions chopped fine.
8 Large ripe Tomastoes sliced.
6 cloves Garlic chopped fine.
1/2 Teaspoon Origano if available.
3 Soup Cubes.
3 strips smoked Bacon chopped fine. (Sausages or boiled Chicken shredded)
3 Tablespoons Oil. Salt to taste.
12 Tablespoons Grated Cheese.
2 Capsicums sliced.

METHOD
Put the Oil in a pan and when hot add the Onions and Garlic and fry till the Onions shine and are translucent, add Bacon or Sausages or Chicken,Origano,Soup Cubes and Salt if necessary, fry on a medium flame, till dry and well cooked.
Put this mixture on the Pizza Base about 1/2 inch thick,cover with sliced Tomato, Cheese and sliced Capsicum and put under the Grill at maximum temperature till the Cheese melts. Serve hot with Jomato Sauce and Mayonnaise.


113.MINCE MEAT BUNS.
INGREDIENTS
Make the same dough as in Bread and after the second kneading form small balls about 2 inches in diameter,roll each ball flat with a rolling pin to form a rectangle approximately 3inches X 5 inches, leaving about an inch in the middle, make about 5 diagonal cuts on either side, fill 2 Teaspoons precooked mince Meat into the middle and fold over the top and bottom flap ~nd then starting from the top fold the strips alternatively one over the other completely covering the mince Meat, brush with beaten up Egg for Glaze. Place in a greased baking tray and bake till golden Brown at a temperature of 400 degrees "F". Serve hot with Tomato sauce and Mayonnaise.


114.BREAD STUFFING.
INGREDIENTS

1 big loaf Bread.
3 rashers smoked Bacon chopped fine.
1/2 cup boiled Peas. Boiled chicken Liver and Gizzard chopped fine.
1 Tablespoon dried Raisons.
2 medium sized Onions chopped fine.

METHOD
Break up the Bread into small pieces and keep aside.
Beat up the Eggs, add Pepper, Vinegar,Sugar and Salt to taste and mix thoroughly with the Bread and keep aside.
Put 4 Tablespoons Oil or Dalda in a pan and add the Onion, Green Chilly and Ginger, and fry till they become "hiny and translucent, add the chopped Bacon, Liver, Raisons and fry for 2 minutes, add the Bread and Peas and Mint leaves, continue to fry on a medium flame ,stirring continuously until the Bread becomes Brown. The Stuffing may be served hot as it is or stuffed into a Chicken before roasting.


115.GARLIC BREAD.
INGREDIENTS
1 loaf of unsliced Sandwich Bread.
2 Tablespoons Butter.
8 cloves finely chopped Garlic.
1 sheet of Aluminium foil.
Pepper and Salt to taste.

METHOD
Slice the Bread into thin slices keeping the slices in loaf form, that is by leaving the bottom uncut, keep aside.
Put the Garlic,Butter , Salt and Pepper and grind to form a fine paste. Cover each alternative slice 01 Bread with a liberal coating of the Garlic paste,wrap the entire Loaf of buttered Bread in the Aluminium foil and bake at 400 degrees "F" for at least 20 minutes just before serving.Serve hot.


116.QUICK NAN OR BHATURAS.
INGREDIENTS
2 Cups Maida.
1 Cup Bread pulp.
1/2 cup Sour Curd.
1/2 Teaspoon Baking Soda.
Oil and Salt as required.

METHOD
Soak the Bread in water and after it gets soft squeeze out all the water and add the Maida, Soda, Sour Curd and Salt to taste, mix well, then knead to form a soft pliable dough, set aside for 20 minutes, form into balls the size of a lime, then roll out to form a thin disc about 1/8 inch thick. If Nans are required then roast both sides with a little Oil or Ghee on a moderately hot Tawa till Brown. If Bhaturas are required deep fry them and allow to puff up.. Serve hot.


117.PURl.
INGREDIENTS
1 cup Maida and 1 cup Atta (Wheat flour.).
Salt and Water as required.

METHOD
Strain the Maida ,Atta and Salt add water and mix well, then knead until you get a soft pliable dough, set aside for 20 minutes then form small balls the size of a lime and roll out to form a disc 1/8 inch thick.Deep fry ir'l Oil on a medium flame and pat the center so that the puri puffs out, fi}' till both sides are golden Brown. Serve hot.


118.ALU PARATA.
INGREDIENTS
2 cups Maida.
2 cups Atta (Wheat flour ).
6 medium sized Potatoes boiled,skinned and mashed up.
2 green Chillies chopped fine.
1/2 Teaspoons Spice powder.
1 Teaspoon Chilly powder.
1 Tablespoon Tandori Masala.
2 Tablespoons finely chopped Corriander leaves.
Oil Salt and Water as required.

METHOD
Put the Maida, Atta, 1 tablespoon Oil, Salt, and a little water and mix well, then knead to form a soft pliable dough, keep aside for 20 minutes, then form balls the size of an egg, roll these out to form discs about 3 inches diameter, keep aside.
Mix the mashed Potato, Chillies, Tandori masala,Chilly powder and Corriander leaves well . Place a disc on the palm of your hand and put 1 tablespoon of Potato mix in the middle, fold over the ends to completely cover the potato and form into a ball, roll this ball out with a rolling pin to form a Parata.
Place on a hot tawa on a moderate flame,put a few drops of Ghee on the sides and regularly turn till both sides are Brown. Serve hot with Sour Curd or Chutney or Pickle.


119.PHULKA.
INGREDIENTS
2 Cups Atta (Wheat flour).
1 Tablespoon Oil or Ghee. Water and Salt as required.

METHOD.
Mix all the Ingridents and knead to form a soft pliable dough and set aside for 20 minutes. Form into small balls the size of a lime and roll out into discs as thin as possible. Roast on a hot Tawa on a moderate flame for a minute or until air bubbles form, then hold this Pulka over a naked flame and keep changing the position so that it puffs out an cooks evenly. Place in a dry cloth in a Casserole or Tin with a lid. Serve hot.


120.PARATA.
INGREDIENTS
3 Cups Atta (Wheat flour).
2 Tablespoons Ghee or Oil.
Salt and Water as required

METHOD
Mix the Atta and Ghee and add sufficient water and Salt and knead to form a soft pliable dough, set aside covered with a damp cloth for 20 minutes, then form into balls about 2 inches diameter,roll out into discs about 6 inches diameter ,brush oil on the surface then fold over the two ends to meet in the center, brush oii on the flaps and fold again, at the point where the ends meet to form a rectangle, brush oil again and fold the ends to meet in the middle, then over again to form a square, roll out to form the Parata. Roast on a hot Tawa on a moderate flame with a little oil on both sides till golden Brown .Serve Hot.
There a various ways of folding the Parata the main aim is to get as many layers as possible.


121.MINT ( PODINA) PARATA.
INGREDIENTS
3 cups Wheat Flour (Atta).
1 Cup Maida.
2 Tablespoons Ghee.
2 Green Chillies chopped fine.
10 Tablespoons Mint leaves chopped fine.
Salt and Water as reqiured.

METHOD
Mix all the Ingridents with Salt and water as required and mix and knead to form a soft pliable dough,keep aside covered with a damp cloth for 20 minutes,form into 1 inch diameter balls and roll out into discs about 1/8 inch thick. Roast with a little Oil on a hot tava,on a medium flame, constantly turning till both sides are done. Serve Hot.


122.BHATURAS and CHANNA.
INGREDIENTS
2 Cups Maida.
1/2 Teaspoon Baking powder.
1 Teaspoon Salt.
1/2 Cup Sour Curd.
1 Teaspoon Sugar.
1 Tablespoon Ghee or Butter.

METHOD
Mix the Maida,Salt and Soda, rub in the Butter and then add the Sour Curd, mix well, add a little warm water if necessary and knead to form a soft pliable dough, keep aside to set covered with a damp cloth for at least 8 hours. Form into balls the size of an egg and roll out to form discs about 1/8 inch thick, fry in hot Oil on a moderate flame, and pat the middle so that it puffs out and is light Brown. Serve hot with Channa shown next.


123.CHANNA FOR BHATURAS.
INGREDIENTS
1 small bunch Corriander chopped fine.
Oil and Salt as required.

METHOD
Wash and soak the Chenna in water overnight or for at least 8 hours, add 1/2 Teaspoon cooking Soda ,sufficient water and pressure cook for 45 minutes till the Channa is soft ,keep aside.
Put a little Oil in a pan and when hot add the Onion and fry till it becomes shiny and translucent then add the Ginger, Green Chillies, Channa Masala ,Tomatoes,and Salt to taste and fry for a minute, then add the Channa and cook till dry. Before serving add the Lime juice and Corriander leaves.


124.SPONGE CAKE.
INGREDIENTS
1 Cup Maida.
1 Cup sugar.
1/4 Cup Boling water.
Vanilla essesce to taste.
3 Eggs.
Juice of 1 lime.
1 Table spoon Baking Powder.

METHOD
Seperate the egg Whites & Yolks. Beat up the egg whites stiff, gradually add the sugar and beat till it stands in peaks.
Mix together the Yolks,Lime jUice & Boiling water and mix till they form a cream, add this hot mixture to the egg White & Sugar mixture, fold in the Maida, sifted along with the Baking Powder.
Bake in a preheated Oven for 15 minutes at 3500 F.
This sponge cake useful for pudding Swils Rolls etc.


125.CHOCOLATE CAKE.
INGREDIENTS
1 1/2 Cup Maida.
1 Cup Sugar.
1 /2 Cup Sour Cream.
1/2 Cup Cocoa.
2 Teaspoons Baking Soda.
1 Teaspoon Vanilla Essence.
1/2 Cup hot water.
1 Egg.

METHOD
Mix all the Ingridents in a bowl, one at a time until a smoothe paste is formed. Pour into a greased baking tray and bake in, a preheated oven at 350 degrees "F" for approximately 45 minutes till the cake leaves the sides of the tray and does not stick to a broomstick when pricked, and springs back in the centre.


126.MIXED FRUIT CAKE ( CHRISTMAS).
INGREDIENTS
1 kg Mixed Peel minced into small pieces.
1/2 kg Peta (Sugared Ash Gourd.)
1/4 kg Sultanas (Large Dried Plums)
1/4 kg. Raisons.
1/4 bottle Rum.
1/2 kg. Wallnuts or Cashew NutS cut into small pieces.
500 gms Orange Marmalade.
1 Teaspoon Baking powder.
1 Teaspoon Spice powder.
Almond and Vanilla Essence to taste.

METHOD
Cut the mix)d Peel, Peta, Sultanas,Raisons,and Wallnuts into small pieces add1/4 bottle Rum and keep in a sealed container for 1 week. Before adding to the cake, dust this peel with half the Maida, so that the fruit is not sticky and the pieces are separated from each other,keep aside.
Prepare burnt Sugar as follows take 150 gms Sugar in a pan and place over a medium heat ,allow the Sugar to melt and turn Brown, stir and allow the Sugar to cook until it starts to smoke and turn black,add 1/4 cup hot water and allow to form a thick treacle,keep aside to cool.
Cream the Sugar and eggs till the mixture becomes white, add the Butter and Dalda and mix till the mixture becomes light and fluffy, add the sifted Maida, Baking powder, Sooji, Marmalade and Spice powder,burnt Sugar,Essence, and Jam, mix well by hand until all the Ingridents are well mixed, add the Floured Fruit a little at a time and fold in by hand. Put the cake in prepapered Brown paper lined Tins smeared with butter, bake in a preheated oven at 350 degrees "F" for about 1 hour until it starts to leave the side of the tin and does not stick toabroomstick when pricked. Cool and store in airtight tins.


127.COFFEE ROLL.
INGREDIENTS
2 Small Packets Marie Biscuits.
3/4 Cup icing Sugar.
3 ozs ground Cashew nuts.
1 cup Butter.
3 Teaspoons Nescafe.
Almond and Vannila essence to taste.

METHOD
Crush the biscuits to a fine powder add all the Ingridents and Essence to taste and knead well to form a soft dough, roll out on a pregreased Butter paper, about 1/4 inch thick, now spread the Butter Cream filling, detailed below, about1/4 inch thick and roll with the paper to form a firm Swiss roiL wrap in foil put into the freezer and allow to set for at least 6 hours , remove when reqUired and cut into slices.


128.BUTTER CREAM FILLING.
INGREDIENTS
200 gms Icing Sugar.
3 Tablespoons butter.
1 Tablespoon Rum.

METHOD
Put the Sugar, Butter and Rum in bowl and mix to form a smooth soft cream. Keep in the refrigerator to set before using, it should have the consistancy of butter.


129.LEMON SPONGE.
INGREDIENTS
1 Cup Maida.
3 Eggs.
1 Cup sugar.
1/4 Cup hot water.
1 Teaspoon baking Powder.

METHOD
Put the Egg whites in a bowl and beat until stiff, slowly fold in the Sugar and beat until peaks are formed. Cream the Yolks with hot water and Lime juice, add to the Egg whites, fold in the Maida and the Baking powder. Put into a greased baking tin and bake at 350 degrees "F" until it starts to leave the side of the tin and does not stick to abroom stick when pricked.


130.CUP CAKES.
INGREDIENTS
1 1/2 Cups Maida.
1/2 Cup Butter.
3 eggs.
1 Teaspoon Vanilla Essence.
1 Cup Sugar.
2 level Teaspoons Baking powder.
1/2 Cup milk.

METHOD
Cream the Butter and Sugar until soft and creamy, add the eggs and mix thoroughly, add the Milk, mixing continuously. Mix the Maida and Baking powder together and pass through a fine meshed sieve, add this a spoonfull at a time together with the Essence to the creamed Butter carefully folding it into the mixture by hand until well mixed. Put into pregreased Cup moulds or baking tins and bake in a preheated oven at 350 degrees "F" for about 40 minutes, till the cake starts to leave the sides of the tin and is spongy and does not leave a residue on abroom stickwhen pricked. Cool well before icing.


131.SHORT CRUST PASTRY.
INGREDIENTS
2 Cups Maida.
1/2 Teaspoon Salt.
1/2 Cup Butter or Dalda.
3 to 4 Tablespoons cold water.

METHOD
Sift the Maida and Salt into a bowl, add the Butter or Dalda and work this into the Maida with the tips of your fingers until the mixture resembles bread crumbs, lift the mixture out of the bowl and allow to trickle through the fingers to form a heap in the bowl, this helps to keep the pastry cool and light.,add the Water and mix well remove from the bowl and knead lightly till the dough is firm and free from cracks. Form the dough into a ball,wrap it in foil and keep it in the freezer for at least 2 hours, before use. Knead lightly and roll out 1/8 inch thick and cut into the size required according to the use. Bake in a preheated oven at 400 degrees "F". till light Brown.
These Tarts may be filled with Lemmon Curd, Lemmon Cream or with prepared Mince Meat, in case of mince Meat fill the Tart case before baking and place thin strips of pastry on top.

COMMON FAULTS IN PASTRY.

Hard and Tough pastry :-Due to too much liquid, too little Fat, Over handling or insufficient rubbing in. Soft and Crumbly pastry:-Too little Water or too much Fat. Shrunk pastry:-Excess strectching due to rolling out.


132.PUFF PASTRY.
INGREDIENTS
2 Cups Maida.
3/4 Cup Butter.
1 Teaspoon Salt.
1 Teaspoon Lime juice.
1 Cup Ice cold Water.

METHOD.
Sift the Maida and Salt into a bowl, add the Butter, Lime juice, cold Water and mix well. Remove from the bowl and knead lightly to form a firm elastic dough.RolI out on a floured surface to a rectangle 12 inches x 4 inches and 3/4 inch thick with straight sides,fold the bottom third of the pastry up and the lower third down, seal the edges lightly with the fingers and turn over and roll out again, continue this process 4 times, giving the pastry a half turn each time, keeping it 1/2 inch thick ,place in a polythene bag in the refrigerator for 20 minutes. before every 2 rollings, rest the finished pastry for 10 more minutes before shaping.Bake in a preheated oven at 425 degrees "F".
TIPS
Allow to thaw for 1hour before use. Roll out lightly on a floured board in only 2 directions Top to Bottom or Left to Right.
Always place Puff pastry in a baking tray lightly sprinkled with Ice cold water.


133.BISCUIT CHOCOLATE CAKE.
INGREDIENTS
500 gms Marie Biscuits.
1 Cup Icing Sugar.
1 Cup Butter.
2 Tablespoons Cocoa.
50 gms Wallnuts or Cashew nuts chopped fine.
3 Teaspoons Nescafe.

METHOD
Cream the Butter and Sugar and mix well, add the Egg Yolks and mix thoroughly. Beat the Egg whites stiff and carefully fold into the Sugar Butter mixture. Make 1 cup Coffee with the Nescafe,dip each of the Biscuits into this until qUite wet,arrange in a dish ( Which will fit into the freezer.),over this layer put a layer of the prepared Cream,place another layer of Biscuits over this soaked in Nescafe,then a layer of Cream and so on till all the Biscuits are over, see that the last layer is Cream. Powder the Wallnuts and sprinkle over the top. Place in the freezer overnight to set firmly. Cut and serve.

IICING


134.BUTTER ICING.
INGREDIENTS
8 Tablespoons Butter.
1/2 kg Icing Sugar.
1/2 Cup Cocoa.
made into a paste with a little water.

METHOD
Beat the Butter until it becomes fluffy, add the Cocoa paste and mix well, add the Icing Sugar, a little at a time, mixing continuously until it attains the consistancy of butter and is able to spread. Spread over a cold cake.


135.ROYAL ICING.
INGREDIENTS
3 Egg Whites.
750 gms.Icing Sugar.
1 Tablespoon Lime juice.
2 Teaspoons Glycerine.

METHOD
Beat the Egg whites in a bowl until frothy. Using a wooden spoon, gradually add half the quantity of Icing Sugar and beat till well mixed, add the Lime juice, continue adding the rest of the Icing Sugar till the Icing forms small peaks when -pulled up with the spoon, add the Glycerine and mix well, this will keep the icing soft. Ideally this Icing should be kept to rest for 24 hours covered with polythene and worked through while using. When using an electric beater be carefull not to overbeat the Icing.


136.GLACE ICING.
INGREDIENTS
1 Cup Icing Sugar.
1 Tablespoon Boiling Water.
1 Teaspoon Butter.
Vanilla Essence to taste.

METHOD
Place the Icing Sugar in a bowl placed over a pan of hot water. Make a well in the center of the Icing Sugar ,add the hot water,Butter and Vanilla essence and stir slowly till all the icing is smooth and shiny. Ice the cakes when still warm.
VARIATIONS
CHOCOLATE. Add 2 Tablespoons Cocoa and 1 Tablespoon more of boiling water, follow above recipe.
COFFEE. Add 1 Tablespoon of Nescafe to the above recipe.


137.AMERICAN FROSTING.
INGREDIENTS
2 Cups Sugar.
1 Cup Water.
A pinch of Cream of Tatar.
Essence and colour as required.

METHOD
Put the Sugar and water in a sauce pan on a low h~at and stir till all the Sugar dissolves. Bring to a boil without stirring until a small amount when dropped into cold water forms a soft ball. Remove from the heat add the Cream of Tatar and beat well till the syrup becomes cloudy. Pour in the stiffly beaten Egg whites, beating all the time, till the Icing thickens and loses its shiny appearance. Add Essence and colour.

SHORT EATS


138.ROSE COOKIES.
INGREDIENTS
1/2 kg Maida.
2 Eggs.
Milk from 1 Coconut 1 Nutmeg grated fine.
Sugar and Salt to taste.

METHOD
Mix all the Ingridents together with Salt and Sugar and mix until it forms a smoothe batter. The thickness of the Batter will have to be adjusted after frying the first Cookie.
Put sufficient Oil in a pan so that the cookie form is completely immersed and does not touch the bottom of the pan, when the Oil is hot put the empty form in the oil and after it is hot immerse it into the Batter for a second (Be careful not to allow the batter to come over the top of the form) give it a light shake and put it into the Oil and shake till the cookie comes off, fry till golden Brown. It may be necessary to help the Cookie off the form by gently easing off the portion that sticks with the help of a thin firm stick. When cool store in an airtight tin.


139.MATTAREES.
INGREDIENTS
1/2 Cup Maida.
1/2 Cup Semolina (Sooji).
1 Tablespoon Ghee.
1 Tablespoon Chilly powder.
1 Teaspoon Jeera seeds.
Salt and Oli as required.

METHOD
Mix all the Ingridents with Salt to taste and water and knead until you get a soft pliable dough, make this into 4 equal parts and roll out each part separately to about 1/8 inch thick, cut out small circular pieces 2 inches in diameter, using a biscuit cutter or a steel glass. Put sufficient oil in a pan for deep frying and when hot fry the biscuits on both sides till golden Brown, drain out the oil. When cool store in an airtight tin.


140.KALKALS.
INGREDIENTS
1 kg Maida.
Milk of 2 Coconuts.
2 Teaspoons Salt.
1 Teaspoon Soda or Baking powder.
2 Tablespoons melted Ghee.
2 Cups Sugar.
1 Cup Water.

METHOD
Put the Maida,Ghee and Salt and mix well, add a small quantity of the Coconut Milk and mix until you get a soft pliable dough, cover with a damp cloth and take small quantities at a time and make into desired shapes.
Put sufficient Oil in a pan for deep frying and when hot add the Kalkals and fry on a medium flame till Brown. Keep aside to cool.
Put the Sugar and water in a pan on a medium flame and allow to cook until the treacle thickens to form a one thread consistancy,remove from the flame, add the Kalkals and mix thoroughly until all the Kalkals are evenly covered with Sugar, allow to cool and store in an airtight tin.


141.SAMOSAS.
INGREDIENTS
1/2 kg Maida.
2 Tablespoons Dalda.
Salt and Water as required.

METHOD
Knead the Maida ,Salt and Water to form a soft pliable dough, set aside for 30 minutes and form into balls the size of a lime,roll these out to a 1/8 inch thickness, brush oil on the surface and cover with another in pairs, roll lightly, put each pair on a hot tawa and broil till they separate, keep aside to cool. (These discs can be stored in an airtight tin and used when required)
Cut each disc into half and form into a cone in your hand, seal the oppenning with a paste made of Maida and Water,.till the cone with preprepared Potato palya or Mince meat ,seal the ends firmly with Maida paste. Deep fry over a medium flame till golden Brown on both sides. Serve hot with Tomato sauce or Chutney.


142.MAIDA MURKOOS.
INGREDIENTS
4 Cups Maida.
1 Egg.
2 Tablespoon Salt.
1 Tablespoon Chilly Powder.
1 Cup Black Gram Dhal.
1/4 Teaspoon Tumeric Powder.
1 Tablespoon Jeera seeds.
2 Tablespoons Till Seeds.

METHOD
Sift the Maida and put it into a thin cloth, tie the top tightly forming a bundle, put this on a stand in the pressure cooker and steam for 20 minutes without the weight, cool and keep aside.
Roast the Black Gram Dhal on a Tawa until light Brown,cool add 2 cups water and grind to a fine paste and set aside ,wash the grinder and keep the water for further use.
Put the steamed Maida and Dhal paste into a bowl, add the Salt,Chilly powder, Egg, Jeera seeds,Tumeric powder, and Til seeds with a little of the Masala water and knead toform asoftpliabledough.DonotaddtoomuchwaterorelsetheMurkooswill become hard. Put into the Murkoo mould and deep fry till golden Brown, on a slow fire. Cool and store in an airtight tin.


143.COCONUT PANCAKES.
INGREDIENTS
1/2 kg Maida.
6 Eggs.
1 Cup Milk.
Ghee and Salt as required.

FOR COCONUT FILLING.
4 Cups Grated Coconut.
Juice of 2 Limes.
1 Cup Sugar.
10 dried Raisons or Plums.

METHOD
Put the Eggs in a bowl and beat them till they froth, fold in the Maida by hand and mix well,add the Milk and mix so that the Batter is of pouring consistancy,keep aside for a few minutes.
For the Filling mix the Grated Coconut,Sugar and Raisons and mix well,keep aside. Place a shallow pan oJ'l a medium flame and when hot, take an Onion cut in half ,place this on the end of a fork,dip the end into a little Ghee and spread the Ghee on the hot pan,put a Spoonfull of Batter in the pan and spread over the entire surface evenly. Cook for a while and carefully remove the Pancake. Fill the Pancake with the Sugared Coconut and roll to form a cylinder.


144.DAHl VADA.
INGREDIENTS
2 Cups Shelled Black Gram Dhal.
1 Cup Butter Milk.
1 Teaspoon Mustard Seeds.
2 Cup Sour Curd.
15 Curry Leaves.
3 red chillies.
Oil and Salt as required.

METHOD
Soak the Dhal in water for a minimum of 4 hours,wash twice and grind to a THICK paste using as little water as possible, beat well by hand and take a heaped tablespoon on the palm of your hand (Moisten your hand with a little water) and form a ball or a Vada with a hole in the middle and drop this into a pan containing hot Oil, deep fry on both sides till golden Brown. Immediately drop the Vada into a bowl containing Butter Milk, allow to soak and arrange on a serving dish.
Put 3 tablespoons Oil in a pan and when hot add the Mustard seeds,red Chillies and Curry leaves and fry for 2 minutes, add the well beaten Curd, Salt to taste and pour this on to the Vadas in the dish. Cool in the refrigerator before serving. Garnish with chopped Corriander leaves and serve with Tamarind Chutney.


145.MULTIPURPOSE BATTER.
INGREDIENTS
2 1/2 Tablespoons Maida or Corn flour.
1 Tablespoon Oil.
3 Tablespoons cold Water.
2 Eggs. Salt and Sugar to taste.

METHOD
Separate the Egg whites and beat until stiff, keep aside. Beat up the Yolks with a little water, add the Oil,Flour ,Sugar and Salt a little at a time and beat until you get a smoothe paste, add and fold in the Egg Whites.
This Batter can be used to cover Fish,Potatoes and other Vegetables to make Bhajjis.


146.CHEESE STRAWS.
INGREDIENTS
5 Tablespoons Butter.
1 Cup Maida.
8 Tablespoons grated Cheese.
1 Egg yolk.
1 tablespoon water.
Salt, Oil and Pepper as required.

METHOD
Sift the Maida into a bowl, add the Butter and mix till it forms a grainy mixture, lift this out of the bowl and pass through your fingers to form a mound in the bowl, add the Salt ,Pepper, Cheese,Egg Yolk and water and knead to form a soft pliable dough,roll out on a floured surface until 1/2 inch thick and cut into fingers 2 inches long. Deep fry on a medium flame or bake in a preheated oven at 300 degrees "F" until golden Brown on both sides..Cool and store in an airtight tin.


147.CHEESE CAKE.
INGREDIENTS
20 Marie Biscuits Powdered fine.
1 Tin Condensed Milk.
3 Tablespoons Maida.
8 Tablespoons table Butter.
1/2 Cup Lime Juice.
3 Eggs.

METHOD
Melt the butter and add the Biscuit powder ,take a buttered cake dish and line this
with the biscuit mixture and keep aside. Put the Egg whites in a bowl and beat until stiff, keep aside. Mix the Flour, Lime juice, condensed Milk and Egg yolks until well mixed, fold in the stiff Egg whites a little at a time and pour into the Biscuit lined cake dish, bake in a preheated oven for about 30 minutes at 250 degrees "F" until the top is light Brown.


148.CHUTNEY SANDWICHES.
INGREDIENTS
1/2 Coconut Gtated.
1 Big bunch corriander leaveschopped fine.
1 Teaspoon Sugar.
2 Big Chillies chopped fine.
1/2 Cup Salted Table Butter.
Juice of Lime.
Salt to taste.

METHOD
Mix all the Ingridents except the Butter, with Salt to taste and grind to a fine paste, add the Butter and mix well. .Butter this on thin slices of Bread, cover one slice over another and cut as required. Arrange in a dish & cover with damp cloth to keep fresh.


149.CHICKEN SANDWICHES.
INGREDIENTS
1 Cup boneless Chicken boiled with Pepper and Salt and shredded fine.
1 Cup Salted Table Butter.
1/2 Teaspoon Pepper powder.
1 Teaspoon Vinegar.
1/2 Teaspoon Mustard powder.

METHOD
Mix the Butter, Pepper powder, Salt ,Mustard powder,and Vinegar and grind to a fine paste add the shredded Chicken and mix well. Spread on a thin slice of Bread and cover with another and cut in the shape required and so on. Arrange in a dish & cover with a damp cloth to keep fresh.


150.EGG SANDWICHES.
INGREDIENTS
4 Hard boiled Eggs with shell removed and chopped into small pieces.
1/2 Cup Salted table Butter.
1/2 Teaspoon Mustard powder.
1 Teaspoon Lime Juice.
Salt to taste.
1/2 Teaspoon Pepper powder.

METHOD
Mix all the Ingridents add Salt to taste to form a soft paste ideal for spreading. Spread on a thin slice of bread cover with another and cut into required shape. Arrange in a dish & cover with a damp cloth to keep fresh.


151.CHEESE SANDWICHES.
INGREDIENTS
1/2 Tin Cheese.
1 Cup Salted Table Butter.
Juice of 1 Lime.
1/2 Teaspoon Mustard powder.
Salt and Pepper to taste.

METHOD
Mix all the Ingridents, add Salt and Pepper to taste ,to form a soft paste. Spread on a thin slice of Bread and cover with another and cut into desired shape. Arrange in a dish & cover with a damp cloth to keep fresh.

PUDDINGS AND SWEETS.


152.RIFLE PUDDING WITH MOCK CREAM.
INGREDIENTS
1 Sponge Cake.
1 Cup Fresh Cream.
1 Cup Milk.
3 Teaspoons Corn Flour.
2 Tablespoons Butter.
2 tablespoons Sugar.
Vanilla Essence to taste.
1 Tin Pineapple slices,juice removed separately and slices cut into small pieces.
keeping 4 slices for decoration.
2 Oranges.
2 Apples.
1 bunch of Grapes.
and any. other fruit which is in season.
cleaned and cut into small pieces.
Cherries for decoration.

METHOD
Put the Corn flour into a cup add 2 Tablespoons water and mix till a smoothe paste is formed.
Place the milk in a container and bring to a boil, reduce the flame ,add the Corn flour paste, mixing continuously until it thickens,cool and transfer to the Iiquidiser, add the Butter, Sugar, Vanilla essence and mix till a smooth cream is formed, lightly fold in the fresh Cream.keep aside.
Break the Sponge into small pieces and set in a serving dish, cover this with the syrup from the Pineapple slices,add the cut up fresh fruit and cut up Pineapple slices and cover this with the cold Mock cream. Decorate with Cherries, pieces of Pineapple,Apple and Grapes and keep in the refrigerator to cool before serving.


153.LEMON SOUFFLE.
INGREDIENTS
3 Eggs.
3/4 Cup Sugar.
1 Cup Milk.
Juice of 1 Lime.
2 Dessert Spoons Gelatine.
2 Teaspoons Custard powder.
1/2 Cup water.
Vanilla essence to taste.

METHOD
Put the water in a pan on a low flame, add the Gelatine, stirring continuously until the Gelatine completely dissolves, set aside to cool.
Separate the Egg Yolks and Whites carefully into separate bowls. Blend the Milk, Custard powder, half the Sugar and the Egg yolks, place over a low flame and cook, continuously stirring till a soft custard is formed, cool, add the cooled Gelatine,Lime juice and Vanilla Essence to taste, set aside. Put a Bowl into the freezer and allow to cool.
Beat up the Egg Whites stiff, gradually add the remaining Sugar, until they are as stiff as possible,fold the Custard, a tablespoonfull at a time, when all the Custard has been added, remove t.he empty bowl from the freezer and pour the pudding into the bowl and place back into the freezer to set for approximately 1/2 hour then remove from the freezer and place on the lower shelf of the refrigerator, be sure to cover the bowl. The lightness of the Souffle depends on the stiffness of the Egg Whites.
This same recipe can be used to make Chocolate, Nescafe or Mango Souffle, instead of the Lime juice substitute 2 Tablespoons Cocoa or 4 Tablespoons Nescafe or 1/2 tin of Mango pulp .


154. APRICOT SOUFFLE.
INGREDIENTS
1 packet Gelatine dissolved in 4 Tablespoons hot Water.
1 Cup cooked and pulped Apricots strained through a fine sieve.
2 Teaspoons Lime juice.
3 Eggs.
3 Tablespoons powdered Sugar.
1/2 kg fresh Cream.

METHOD
Separate the Egg yolks and whites into separate containers. Beat the Egg yolks and Sugar together and put in a container over boiling water and when it is hot remove from the flame, add the Apricot pulp,Lime juice,and the dissolved Gelatine, put this into a container which has been kept in the freezer and is cold, mix well and put back in the freezer, allow to half set. In the meantime beat up the Egg whites till Stiff, fold in the cold Apricot mixture, half the Cream and put into a covered, cold bowl (Precooled in the freezer) and place in the freezer for 1/2 hour, remove and decorate with balance of the Cream on the top and place on the bottom shelf of the refrigerator.


155.CARAMEL CUSTARD.
INGREDIENTS
2 Cups Milk.
4 Eggs.
6 Tablespoons Sugar.
1 Teaspoon Vanilla Essence.

METHOD
Beat up the Eggs Milk ,Essence and Sugar to form a smooth cream, keep aside.
Put 1 Tablespoon of Sugar in a pan and heat it on a slow fire till the Sugar turns golden Brown, remove, pour into a preselected container, (with a lid, which fits into the pressure cooker), turn this treacle around, so that the entire inside of the container is coated with treacle,pour in the prepared Egg mixture, cover the container and put into the pressure cooker without the weight and cook for 15 minutes, allow to cool and carefully turn the pudding over onto a dish.May be served hot or cold as desired.


156.BREAD PUDDING.
INGREDIENTS
2 Tablespoons chopped Cashew nuts.
3 Tablespoons Dried Plums or Raisons.
2 Tablespoons Butter.

METHOD
Beat up the Milk, Sugar and Eggs ,keep aside. Take a glass baking dish and spread the butter evenly on the inside ,arrange one layer of Bread to cover the bottom, pour 1/2 cup of the Egg Milk Mixture on this until it is wet, sprinkle part of the chopped Nuts ,Jam and Plums, cover with another layer of Bread evenly pour 1/2 cup of Milk Mixture over this together with some more Nuts,Plums and Jam cover with bread and pour the balance ot the Milk Nuts,Jam and Plums spread 2 Tablespoons Butter on the top and bake at 250 degrees "F" till golden Brown. serve hot.


157.GULAB JAMUNS.
INGREDIENTS
For Syrup.
2 Cups Sugar.
1 Cup Water.
1/2 Teaspoon of Cardomom seeds.

METHOD
Dissolve the Sugar in water add the crushed Cardomom seeds and cook on a slow fire till a fairly thick syrup is formed . Keep aside to cool.

RECIPE 1

2 Tablespoons Maida.
4 Tablespoons Milk powder.
2 Tablespoons Ghee.
2 Tablespoons Sour Curd.
1/2 Teaspoon Baking Soda.

METHOD
Mix all the Ingridents in a bowl and knead to form a soft pliable dough. Form into small firm Balls and deep fry in Ghee until Golden Brown, then add to the cool Sugar syrup. Serve cold.

RECIPE 2

1/4 kg Milk Kova (Thickened Milk).
2 Tablespoons Maida.
1/2 Teaspoon Baking powder.

METHOD
Mix the Kova ,Maida and Baking powder and knead until you get a soft pliable dough, form into small firm balls and deep fry in Ghee until golden Brown, add to the cooled Sugar syrup.


158.RAVA SWEET.
INGREDIENTS
5 Cups Sooji (Bombay Rava)
4 Cups Milk.
3 Tablespoons Sugar.
1 Cardamom skinned and crushed.
2 Tablespoons Butter.
20 Dried Plums or Raisons.
2 Tablespoons Cashew nuts chopped fine.
Vanilla essence and Rose water to taste.
2 Egg Yolks.
1 Cup Cream.
1 Tin condensed Milk.

METHOD
Mix 2 Cups Milk,2 Egg Yolks,Cream. Condensed Milk. Cashew nuts and Plums keep aside.
Put 1 Tablespoon Butter in a pan and add the Rava and allow to fry for a minute, stirring all the time, add the remaining Milk and Sugar and mix well and allow to cook, stirring continuously, on a low flame till the mixture thickens remove from flame, add the Egg Milk mixture,Cardomoms. Rose water and Vanilla essence and mix to form a smooth Buttery mixture. Put in a buttered baking bowl and bake till golden Brown at 350 Degrees "F" in a preheated oven.


159.ICE CREAM.
INGREDIENTS
1 Tin Condensed Milk.
1/2 kg fresh Cream.
1 litre Milk.
1/4 Teaspoon ALGINATE.
2 Teaspoons "GMS" powder.
2 Teaspoons Corn Flour.

METHOD
Mix the Alginate and GMS powder in 1 Cup of cold Millk, in a pan, add the condensed Milk, Milk and Corn flour and mix well, see that there are no lumps.place this on a low flame and cook, stirring continuously, until it thickens, cool add the Cream and and mix well. Add the required flavour pour into ice trays and allow to set in the freezer for at least 8 hours, remove from the refrigerator and beat up the icecream until it forms a soft cream, replace in the freezer for final setting. Common flavours used are ,Chocolate,Stewed and crushed Apricots,Peaches,ripe Mango etc.


160.MACAROONS.
INGRIDENTS.

1 Egg White.
1 Cup Cashew Nuts.
1/4 Tablespoons Cardomom Powder,or 1/2 table spoon Almond essence.
2 Table spoons Butter.
2 Cups Powderd Sugar.
1 Teaspoon Baking Powder.

METHOD
Beat the Egg white until stiff, gradually add the Sugar spoon by spoon, add the Nuts, Cordomom powder (or Almond essence), Baking powder & Butter and mix well. Form into Balls and put on a well Buttered baking tray. Bake in pre heated (warm) oven for about fifteen minutes at 2500 F till firm & light Brown. Store in a airtight tin.


161.DATE ROLL.
INGREDIENTS
2 Cups Sugar.
1 Cup Milk.
1 Tablespoon Butter.
8 Ozs. finely chopped Dates.
2 Cup Cashew nuts or Wall nuts.

METHOD
Put the Sugar,Milk ,Butter and a pinch of salt in a pan and cook till it thickens, to form a one thread consistancy (When it is picked up• and dropped back from the spoon it should leave a single thread.) add the Dates and Nuts and mix thoroughly and allow to cook for 10 minutes, on a low flame, cool, form into rolls, approximately 1 inch diameter and 6 inches long, cover these rolls with Aluminium foil and keep in the refrigerator, remove and cut into slices when required.


162.CHOCOLATE MILK FUDGE.
INGREDIENTS
3 Cups Milk.
2 Cups Sugar.
2 Tablespoons Butter .
3 Tablespoons Cocoa powder.
1 cup Chopped Cashew nuts or Wall nuts.

METHOD
Put the Milk in a pan and boil till it thickens, add the Sugar and continue to boil till all the Sugar melts and the mixture starts to thicken again, add the Chocolate (which has been melted with a little cold milk) and continue to cook until it forms a ball, remove from the flame and beat the mixture well with a fork till it thickens ,put on a buttered plate and allow to cool, before cutting into the required shapes. Store in an airtight Tin.


163.MARSH MELLOWS.
INGREDIENTS
2 1/2 Cups Sugar.
1/2 pint Water.
3/4 Ounce.
2 Packets Gelatine.
1 Dessert spoon Glucose.
1 Egg White.
4 Tablespoons Icing Sugar for dusting.
1Tablespoon Rose water. or 3 drops Peppermint Essence or 1/2 Teaspoon Vanilla.
essence depenrnng on the flavour required.
Colour as desired.

METHOD
Line a 7 inch squaretin with Butterpaperand dustwith IcingSugar.Take 4Tablespoons water in a pan, sprinkle the Gelatine over this, place over a pan containing boiling water, cook until it dissolves. Place the remaining Water in a pan add Sugar and Glucose and gently heat till the Sugar dissolves,increase the heat and bring to boil . Boil without stirring for 10 minutes or till it forms a hard ball when dropped into cold water. Dip pan quickly into water to stop further boiling., keep aside. Whisk the Egg white Stiff and stir intothe Sugarsyrup with dissolved Gelatine,Essenceand colour.,whisk untill the whole mixture thickens. Pour into the tin an leave to set. When cold cut into shapes and toss in Icing Sugar. Store in an airtight tin.


164.JUJUBES.
INGREDIENTS
2 Cups Water.
1 1/2 Packets Gelatine.
2 Cups Sugar.
Essence and Colour as required.

METHOD
Soak the Gelatine in warm Water 1 hour before use.
Put 1 cup of Water in a pan, place on a low flame add the Sugar and stir and allow the Sugar to dissolve, being carefull not to allow the water to boil before all the Sugar dissolves completely, as soon as it starts to boil add the Gelatine and continue to boil, on a low flame for about 20 minutes, till the mixture thickens, remove from the flame, add the essence and Colour as required, mix well and pour into greased moulds or tray and allow to set, cut into cubes and roll in powdered Sugar. Store in an airtight Tin.


165.GUAVA CHEESE.
INGREDIENTS
6 Ripe yellow.
and 6 Half ripe Guavas.
Sugar as required (Approximately 1 1/2 kgs.)
Juice of 2 Limes.
5 Tablespoons Ghee or Dalda.
Red colour.

METHOD
Cut the Guavas into pieces and cook under pressure in a pressure cooker adding sufficient water until soft,cool and pulp in the mixer Oust 2 turns) pass this pulp through a fine strainer making sure that the seeds do not fall through. Measure the Pulp and for every 3 Cups of pulp add 2 Cups Sugar. Put this in a big pan and cook on a medium flame, stirring continuously, being carefull that it does not stick to the bottom or else it will burn, till it thickens, add a little Red colour,Ghee and Lime juice and continue to cook until a few drops from the middle when dropped on a plate thickens to form a ball.
Pour out on a pregreased plate and allow to set,cut into required shapes and store in an airtight tin.


166.MILK AND WALLNUT FUDGE.
INGREDIENTS
1 Liter Milk.
3 Tablespoons Butter or Magarine.
3 Cups Sugar.
1 Teaspoon Vanilla essence.
1 Tablespoon Baking soda.
150 gms shelled Wallnuts broken into bits.

METHOD
Put the Milk in pan and boil till it starts to thicken, add the Sugar and continue to boil till it forms a ball when dropped on a plate ,remove from the flame and beat up the mixture till it becomes soft and creamy, now add the chopped Nuts, Butter and Essences and continue to cook, stirring continuously until it starts to leave the side of the vessel and the Butter comes to the surface, also when a little is dropped on a plate it should set, at this stage add 1 Tablespoon of baking Soda and stir for a minute so that the Soda is completely mixed, pour out on a pregreased plate and allow to set before cutting into pieces. Store in an airtight Tin.


167.PEANUT BRITTLE.
INGREDIENTS
1/2 kg Jaggery (Gur).
2 glasses Water.
300 gms roasted and shelled Groundnuts with skin removed and broken into bits.
3 Tablespoons Butter.

METHOD
Put the Jaggery and Water in a pan and boil on a medium flame, stir continuously allowing the Jaggery to dissolve, boil until it thickens, so that when dropped it forms a single thread, add the Butter and the Groundnut pieces and stirring continuously boil until a little of the mixture, when dropped on a plate forms a ball, pour out on a pregreased tray and allow to cool. Cut into pieces and store in an airtight tin.


168.GOLDEN NUT BRITTLE.
INGREDIENTS
2 Cups Sugar.
2 Cups Groundnuts roasted shelled,skinned and broken into bits.
(Cashew nuts or Wallnuts also may be used.
3 Tablespoons Butter.

METHOD
Put the Butter in a pan, on a medium flame and after it melts add the Sugar and allow to melt without stirring,you will notice that it will start browning on the edges, just poke it with a spoon until the Sugar melts now stir until it becomes a light Brown colour and the Butter comes to the surface, add the Nuts & mix throughly, pour out on a buttered tray and when it is still soft mark the cubes to be cut later. Store in an airtight tin.

JAMS AND JELLIES


169.MIXED FRUIT JAM.
INGREDIENTS
1 1/2kg mixed fresh fruit (Apple,Grape,Banana,Papaya,Pineapple,Sapota etc.)
1 kg Sugar.
1 Teaspoon Fruit Essence.
1/2 Teaspoon Citric acid.
1/2 Teaspoon Sodium Benzoiate.(presertive).
Colour if required.

METHOD
Peel and cut the fruit into small pieces and remove the seeds ,put the chopped fruit in a pressure cooker, add sufficient water and cook under pressure for 10 minutes, cool and crush to a fine pulp and strain through a wire strainer. Measure by cup the quantity of pulp received, add an equivalent quantity of Sugar and cook on a medium flame, stirring continuously, for approximately 1 hour till it becomes thick,cool add the Citric acid,Preservative, Fruit essence and colour and mix well. Bottle when the jam is cold.


170.GUAVA JELLY.
INGREDIENTS
6 ripe and 6 half ripe Guavas washed and chopped into eight pieces.
Sugar as per measurement (Approximately 2 kgs.).
2 inches Cinnamon.
1/2 Teaspoon Pectin powder (if available) Juice of 2 Limes.
1/2 Teaspoon Sodium Benzooate( Preservative)

METHOD
Put the Guavas in a pressure cooker, with sufficient water and cook under pressure till they are soft, when all the Guavas are cooked put them together with the liquid into a thin cloth and tie this over a container to collect the liquid, this process will take at least 8 hours, under no circumstances should the pulp be handled or squeezed. Measure the quantity of juice, add an equivalent quantity of Sugar, by measurement, the Cinnamon and allow to cook over a medium flame until the juice starts to thicken remove any scum that would have formed, add the Pectin powder,Preservative,and Lime juice and continue to cook to the required consistancy. Bottle only after the jam is cold.


171.LEMON CURD.
INGREDIENTS
1/2 Cup Sugar.
4 Tablespoons Butter.
2 Egg Yolks.
Juice of 2 limes.

METHOD
Melt the Butter in a pan, placed over another containing water and placed on a medium flame (Double boiler) when the Butter melts &dd the Sugar and allow to melt, add the Egg Yolks and Lime juice and cook, stirring continuously, until it thickens, cool and bottle. Use to fill Tart cases made with' Short Crust Pastry.


172.LEMON SAUCE.
INGREDIENTS
1/2 Cup Water.
1/2 Cup Sugar.
2 Tablespoons Cornflour.
4 Tablespoons Butter.
Juice od 2 Limes.

METHOD
Mix the Cornflour,Water and Lime juice and cook over a low flame till it forms a thick ,smooth custard, be sure to continuously stir and do not allow lumps to form, add the Sugar and continue to cook till the required consistancy is obtained.
Bottle and use for filling Tart cases made from Short Crust Pastry.


173.CHOCOLATE SAUCE.
INGREDIENTS
1/4 Cup Water.
1/4 Cup Milk.
4 Tablespoon Sugar.
2 Tablespoons Cocoa.
1 Tablespoon Butter.

METHOD
Dissolve the Cocoa & Milk, keep aside. Put the Sugar and Water in a pan, on a Low flame, allow to melt and form a treacle, add the Cocoa Milk mixture, stir continuously and allow to cook until it forms a thick Sauce. Serve hot on Vanilla Ice cream.


174.LIME JUICE.
INGREDIENTS
Juice of 25 Limes strained and free from seeds.
Water and Sugar as per measurement.
2 Tablespoons Sodium Benzoate.(Preservative.)

METHOD.
Measure the Lime juice by Cups, keep aside.
Take twice the quantity of Sugar and an equal quantity Qf water and cook on a medium flame till the treacle thickens, cool, add the Lime juice and 2 Tablespoons Preservative. Bottle and store in a cool place.

SAUCES AND PICKLES


175.MAYONNAISE.
INGREDIENTS
1 Egg.
1 Cup Oil(Salad or Sunflower.)
1 Tablespoon Vinegar.
1/2 Teaspoon Sugar.
1/2 Teaspoon Salt.
3 Cloves Garlic finely minced.
1/2 Teaspoon Mustard Powder.
A Pinch od pepper.

METHOD
Fit the whisk disc to the liquidiser add the Egg ,Salt,Garlic,Mustard powder and Pepper and beat for 1 minute till properly blended,reduce the speed, if possible and while continuing the beating, gradually pour in the oil, slowly through the top of the Iiquidiser, until the Mayonnaise becomes thick. Put in a bottle and store in the refrigerator for future use.
FAULTS
Mayonnaise will curdle if the Oil is too cold or if the Oil is added too quickly or the Egg Yolk is stale. To save this curdled Mayonnaise take a clean bowl and whisk a fresh Egg Yolk and gradually add the curdled Mayonnaise, slowly, while continuing whisking. Altrernatively add a Teaspoon of Tepid water till the Mayonnaise is shiny.


176.TOMATO SAUCE.
INGREDIENTS
6 kgs Tomatoes washed wipe & dried.
10 Tablespoons Chilly powder.
2 kgs Sugar.
4 1/2 Bottles Vinegar.
16 Cloves.
6 inches Cinnamon.
6 pods Garlic cleaned and ground.
2 Tablespoons Sodium Benzoate ( Preservative.)
Salt to taste.

METHOD
Cut the Tomatoes into pieces and cook under pressure for 20 minutes, cool and grind to a pulp in the mixer, strain through a fine strainer making sure that there are no seeds or skins in the sauce, put into a large container ,cook over a medium flame, with the Cloves, Cinnamon, Garlic, Chilly powder, Sugar, Vinegar and Salt to taste, continue to boil till the sauce thickens & cool, add the preservative and bottle. Store in a cool place.


177.BRINJAL PICKLE.
INGREDIENTS
1/2 kg fresh Brinjals cut into pieces.
2 Tablespoons Chilly powder.
1 Tablespoons Tumeric powder.
2 Tablespoons Jeera powder.
20 Curry leaves.
1/2 Cups Vinegar.
2 Tablespoons Sugar.
1 Cup Oil.
2 Tablespoon Ginger Garlic paste.
Salt to taste.

METHOD
Put the Oil in a pan and when hot add the Curry leaves, fry for 5 minutes till crisp, add the Ginger Garlic paste and fry well, add all the powders and fry for 5 minutes add the Brinjals,Salt, Sugar and Vinegar ,cook on a medium flame in a covered pan till the Brinjals are soft and cooked. Cool and bottle.


178.GARLIC PICKLE.
INGREDIENTS
1/4 kg fresh Garlic cleaned.
1 Teaspoon Mustard Seeds.
15 Curry leaves.
1/2 Cup Vinegar.
1 Tablespoon Chilly powder.
1 Teaspoon Tumeric powder.
2 Teaspoons Mustard powder roasted.
1 Teaspoon Meilthi seeds roasted.
1/2 Cup Oil. Salt to taste.

METHOD
put the Oil in a pan and when hot add the Mustard seeds,and Curry leaves and fry for 2 minutes,add the roasted Mustard and Menthi seeds,Garlic,Chilly powder, Vinegar and Salt to taste and cook for 5 minutes, cool and bottle.


179.FRESH GINGER CHUTNEY.
INGRIDENTS
100 gms fresh Ginger chopped.
100 gms dry Chillies.
1/4 Cup Channa Dhal.
2 Tablespoons Mustard Seeds.
100 gms Garlic chopped fine.
15 Curry Leaves.
100 gms Tamirind.
250 gms Jaggery or Sugar.
1/4 Cup Black Gram dhal.
1 Teaspoon Menthi Seeds.
200 gms Gingelly Oil.
1/4 Teaspoon Tumeric Powder.
Oli and Salt as required.

METHOD
Boil the Tamarind in a Cup of Water and strain out the pulp, keep aside. Roast the
Channa Dhal and Black Gram Dhal in a little Oil seperately, mix with the Ginger, Jaggery and Tamarind pulp and grind to a paste.
Put 3 Tablespoons Oil in a pan and when hot add the Mustard seeds,dry Chillies, Menthi seeds,Chopped Garlic,Tumeric powder and Curry leaves and fry for 2 minutes, add the Tamarind pulp and Ginger and cook for1 0 more minutes, add Salt to taste. Cool and bottle. This chutney is usefull for serving with Idlis,Dosas etc.


180.SWEET MANGO CHUTNEY.
INGREDIENTS
6 Green Polly Mangoes.
2 Cups Sugar.
2 Tablespoons Ginger and Garlic chopped fine.
1/2 Cup water.
4 Tablespoons dried Plums or Raisons.
1 Cup Kitchen Salt.
1 Tablespoon Chilly powder.

METHOD
Peel the Mangoes and slice into thin pieces. add the Salt and put into a glass or stainless Steel container, cover with a suitable Stainless Steel or Plastic lid with a diameter less than that of the container,put a weight (A heavy Stone, on this and allow to sit for at least 12 hours.) Squeeze out all the liquid which would have collected and keep aside.
Put the Water in a Pan and when hot add the Ginger, Garlic and Sugar and boil till the Garlic is tender and the Sugar completely dissolved and the syrup is thick ,add the Mango, Chilly powders Plums and Salt to taste and cook for 10 more minutes. Cool and bottle.
This same recipe can be used for Apple Chutney by substituting cooking Apples instead of the Mango.


181.MINCED MANGO PICKLE.
INGREDIENTS
15 Seasoned green Mangoes.
1 1/2 Cup Vinegar.
6 Inches Sliced Ginger.
2 Cups Sugar.
15 Sliced green Chillies.
40 Cloves Sliced Garlic.
6 Tablespoons Pickle Powder.
1 1/2 Cup Salt.
25 Curry leaves.
15 Cloves Crushed Garlic with Skin.

METHOD
Peel the Mangoes and cut into a fine mince, add the Salt to this mince. put into a steel Glass or Plastic container, mix well and cover with a Steel or Plastic lid with a diameter less than the container and place a weight (A heavy Stone) on this and turn the Mango after 24 hours, reset the weight and after another 12 hours squeeze out all the liquid, that would have formed and spread the Mango on a thick cloth and allow to dry.
Put the Vinegar in a pan, on a medium flame and when it starts to boil add the Ginger, Green Chillies and 1 Teaspoon Salt and allow to cook for 10 minutes, add the Sugar and mix well and cook until it forms a fairly thick syrup, set aside to cool.
Put the Oil in a pan and when it is hot add the crushed Garlic and Curry leaves and fry for 2 minutes, set aside to cool. Pour this into the Sugar syrup. add the Chilly powder and Mango and mix well, Bottle and store in a cool place.


182.FRESH GREEN MANGO PICKLE.
INGREDIENTS
4 green Mangoes skinned and cut into small pieces to make 2 Cups.
40 cloves Garlic peeled and chopped fine.
2 inches Ginger minced fine.
1 Tablespoon Chilly powder.
15 Curryleaves.
1/2 Teaspoon Mustard seeds.
A pinch of Asofeitida.
1 1/2 Cup Vinegar.
1 Teaspoon Tumeric powder.
2 Tablespoons Til (Gingelly) seeds.
Salt to taste.

METHOD
Put the Mango pieces with 2 Tablespoons Salt into a container and cover with a lid smaller than the container and place a weight on this ,after 2 hours squeeze out all the liquid formed and keep the Mango aside.
Putthe Oil in a pan and when hot add the Mustard seeds ,Asofeitida,Chilly powder.Ginger ,Garlic,Tumeric powder and Curry leaves and fry for 2 minutes, add the Vinegar and cook for 5 more minutes allow to cool and add the Mango, mix well and bottle. This pickle is for immediate use and will last for about 1 month if kept in the refrigerator.


183.VEGETABLES IN VINEGAR.
INGREDIENTS
1 large Cauliflower.
4 Carrots Cut in to Strips.
2 Inches Ginger Chopped fine.
1 Tablespon Mustard Seds.
1 1/2 Cups Light Vinegar.
1/4 Cup Oil.
1/4 Kg Gerkins (Donda) Cut in to strips.
Juice of 2Limes.
40 Cloves Garlic Cleaned and Slit.
15 Curry Leaves.
A Pinch of Asofeitida (Hing).
1 Tablespoon Tumeric Powder.
1 Tablespoon Til Seds.
Salt to taste.

METHOD
Seperate the florettes of the Cauliflower,add the sliced Gerkins,Corrots, Salt, Chilly powder and Lime juice, mix well, keep aside.
Put the Oil in a pan and when hot add the mustard seeds ,Asofeitida,Garlic,Ginger, Til seeds,Tumeric Powder and Curry leaves and fry till the Curry leaves are crisp,add the Vinegar and allow to boil for 10 minutes, on a medium flame,remove and add to the Vegetable, mix well and bottle when cool. Keep in the refrigerator for a day before use.This pickle will not keep for more than 1 week.


184.MEAT PICKLE.
INGREDIENTS
1/4 kg Beef or Chicken cut into small pieces.
1 Teaspoon Tumeric powder.
1 Teaspoon Chilly powder.
1/4 Cup Oil.
1 Teaspoon Methi seeds.
15 Curry leaves.
1 Cup ginger Garlic paste.
1/4 Cup Vinegar.
1 Teaspoon Spice piwder.
1/2 Cup Tomato sauce.
Salt to taste.

METHOD.
Put the Meat in a pressure cooker add sufficient water,Tumeric powder,Chilly powder and Salt and cook under pressure for at least 1/2 hour till the Meat is soft and tender, keep aside.
Put the Oil in a pan and when hot add the Methi seeds and Curry leaves and fry for 2 minutes,add the Ginger Garlic paste,Vinegar , Spice powder, and the Meat and cook till dry,add 1 Cup Tomato sauce and cook for 2 more minutes. Cool and bottle


185.HOT PRAWN OR FISH PICKLE.
INGREDIENTS
1/4 kg cleaned Prawns or Boneless pieces of Fish.
2 Teaspoon Tumeric powder.
2 Teaspoons Chilly powder.
1 Teaspoon Jeera powder.
1 Cup Vinegar.
1 Cup Oil.
20 Curry leaves.
Salt to taste.

METHOD
Mix the Prawns or Fish with Tumeric powder and a little Salt and fry with Oil till light Brown,keep aside. In the same pan add the remaining Oil and when hot add the Methi seeds, Curry leaves and fry for 2 minutes, add the Ginger Garlic paste and fry till it gets a good aroma add the chilly powder, Jeera powder ,the fried Prawns or Fish and Vinegar to form a thick gravy, cook for 15 minutes, add salt if required.Cool and bottle.


186.PICKLED FISH IN VINEGAR.
INGREDIENTS
1/4 kg Fish thinly sliced.
20 cloves Garlic chopped fine.
12 Green Chillies slit down the middle.
1/2 Bottle Vinegar.
2 inches Ginger sliced.
1 Teaspoon Tumeric powder.
Salt and Oil as required.

METHOD
Rub the Fish with Salt and Tumeric powder and keep aside for 1/2 hour, then fry the slices in a little oil until Brown on both sides, keep aside to cool.
Put the Vinegar in a pan and when it bubbles add the Garlic,Ginger and Green Chillies and allow to boil for 10 minutes, cool and add the Fish, mix well and bottle. Keep in a cool place.


187.VEGETABLE PICKLE.
INGREDIENTS
2 Green Papayas skinned and cut into thin strips 1 inch long.
1 kg Carrots peeled and cut into strips 1 inch long.
50 Gerkins (DondakaL)cut into strips.
1 Beet root cut into strips.
10 green Chillies.
2 inches Ginger chopped fine.
15 Cloves garlic chopped fine.
5 cloves Garlic crushed with skin.
1/2 bottle Gingelly Oil.
20 dry Dates, seeds removed and cut into strips.
1 Cup Sugar.
1 1/2 Cup Salt.
20 Curry leaves.
1/2 bottle Vinegar.

METHOD
Put all the Vegetables,Dates and Salt in a Steel,Glass or Plastic container and mix well,cover with an undersized lid made of Steel or Plastic ,put a weight on this (A heavy stone .) and allow to set for 3 days being carefull to mix every day. After 3 days drain out all the liquid which would have formed and spread out on a thick cloth and dry out in the sun till absolutely dry.
Put the Oil in a pan and when hot add the crushed Garlic and Curry leaves and fry for 2 minutes cool and keep aside.
Put half the Vinogar in a pan on a medium flame and when it boils add the Ginger,Garlic and cook for 2 minutes, add the fried Curry leaves and crushed Garlic, keep aside.
Put the balance of the Vinegar in a pan, add the Sugar and cook on a medium flame till it forms a thick syrup, add the fried Garlic,Ginger etc together with the Oil and cook for 10 minutes,add the Pickle powder, cool and add the dried Vegetables, mix well allow to rest for 24 hours before bottling. Store in a cool place.


188.PRAWN BALACHAV.
INGREDIENTS
1/4 Kg fresh cleaned Prawns.
1 Teaspoon Tumeric powder.
5 medium sized Onions minced fine.
3 green Chillies minced fine.
2 inches Ginger minced fine.
15 cloves Garlic minced fine.
5 large ripe Tomatoes put into boiling water and skins removed.minced fine.
2 Teaspoons Jeera powder.
1 Tablespoon Chilly powder.
1/2 Cup Gingelly Oil.
15 Curry leaves.
Salt to taste.

METHOD
Mix the prawns ,Tumeric powder and a little Salt and allow to rest for 1/2 hour, then fry in a little oil till light Brown and keep aside.
Put the Gingelly Oil in a pan and when hot, add the Curry leaves, Green Chillies, Ginger,Garlic and Onion and fry till the Onion shines and is translucent,add the Chilly powder,Tomato,Jeera powder and Salt to taste and cook on a medium flame for 15 minutes, add the Prawns and Vinegar and Sugar to taste, cook for 5 more minutes. Cool and bottle.
This same recipe can be used substituting dried Prawns for fresh Prawns. Soak the dried Prawns in water for 1 Hour, throw out the water and wash the Prawns in fresh water, throw out this water and add Tumeric powder to the Prawns, allow to rest for 15 minutes then fry them in a little Oil till Brown. the rest of the recipe is the same.


189.SALTED LIME PICKLE.
INGREDIENTS
12 yellow Limes without spots.
12 Tablespoons Kitchen Salt.

METHOD
Slit the limes vertically from the top into fours, being sure not to cut them fully to the end,open the pods and fill each with a Tablespoon of Salt and carefully place into a bottle likewise all the Limes, close the bottle and keep in the Sun ,shake the bottle every day,for at least 1 week,the Limes will change colour and become soft when ready. This pickle can be eaten as it is or mixed with a little Masala, it can be kept for 1 year.


190.ONION PICKLE.
INGREDIENTS
1/2 kg small Onions (Sambar Onions.) with skin removed.
16 green Chillies slit down the middle.
1/2 bottle Vinegar.
1 inch Ginger cut into large slices.
2 Tablespoons Salt.

METHOD
Put the Vinegar in a container on a medium flame and when it boils add the Chillies, Ginger and Salt and cook for 2 minutes, until the Chillies turn pale, add the Onions and immediately remove from the flame. Cool and Bottle. Store in a cool place.


191.SWEET AND HOT MASALA SAUSAGES.
INGREDIENTS
2 Long or 6 round Goa (Masala ) Sausages with skin removed.
6 medium sized Onions minced.
4 medium sized Tomatoes minced.
2 large Potatoes cut into eight pieces.
3 slices Pineapple (if available.)
3 Tablespoons Wine.
4 Tablespoons Tomato sauce.
Oil and salt as required.

METHOD
Put the Oil in a pressure cooker and when hot add the Onion and fry till it gets shiny and translucent,add the Tomato,Potato, the Sausage meat,and 1 cup water, cover and cook under pressure for 10 minutes,cool remove the lid ,place on a medium flame, add the Pineapple, Wine, Tomato Sauce and Salt to taste, allow to cook till it thickens. If it is too pungent add a Httle Sugar. Serve hot.

POWDERS & MASAlAS


192.HOT & SWEET POWDER.
INGREDIENTS
200 gms red Chillies.
1/4 kg. Channa Dhal.
1/4 kg Grated Copra.
1/4 kg Jaggery.
1 Tablespoon Corriander seeds.
1/4 Tablespoon Jeera seeds.
100 gms Garlic cleaned and chopped fine.
1/2 Teaspoon Mustard Seeds.
15 Curry leaves.
1 Tablespoon Oil.
Salt to taste.

METHOD
Roast the Channa Dhal on a Tava until Brown,cool add the Copra and Jaggery and powder.
Put the Oil in a pan and when hot add the Mustard seeds,Red Chillies, Corriander seeds,Jeera seeds, Garlic and Curry leaves and fry for 2 minutes, add the powdered Dhal and fry for 1 more minute. Cool and bottle.
This powder is usefull to eat with Idli, Dosas or hot Rice with Ghee. Also used for flavouring Vegetable side dishes instead of curry powders.


193.PICKLE POWDER.
INGREDIENTS
1/2 Kg dried Red Chillies.
1 Table spoon husked Black Gram Dhal.
1 teaspoon Methi Seeds.
2 Tablespoons Bengal Gram Dhal.
1 TablespoonTil Seds.
1 Cup Vinegar. boiled and Cooled.
1 Tablespoon Jeera seeds.
1 Tablespoon Mustard Seeds.
1 Tablespoon Green Gram Dhal.
2 Tablespoons Tumeric Powder.

METHOD
Dry out all the Ingridents, separately, in the sun. Roast each ingredient separately on a tava until Brown, cool and mix together, add Vinegar, grind to a fine paste and bottle.


194.GREEN MASALA.
INGREDIENTS
3 green Chillies.
1 Big bunch Coriander Leaves.
1 Teaspoon Jeera Powder.
1/4 Teaspoon Pepper Powder.
1 Inch Ginger chopped fine.
4 Pods Garlic cleaned and chopped.
1 Teaspoon Tumeric Powder.
4 Tablespoons Vinegar.

METHOD
Add all the Ingridents and grind to a fine paste, with more Vinegar if necessary. used for Fried Fish III Batter.


195.CHILLY PASTE.
INGREDIENTS
200 gms Kashmiri Chilly powder.
2 pods Garlic cleaned and chopped.
1 Teaspoon Salt.
2 Teaspoons Jeera powder.
2 Teaspoons Tumeric powder.
Vinegar as required.

METHOD
Add all the Ingridents and grind to a fine paste with Vinegar, bottle. Used for fried Prawns,Fish,green Banana slices,Sweet Potato slices, etc.


196.GINGER GARLIC PASTE.
INGREDIENTS
500 gms Garlic 300 gms Ginger Vinegar as required.

METHOD
Clean the Ginger and Garlic and cut into pieces, mix, add Vinegar and grind to a fine paste,bottle and store in the Refrigerator.


197.STEW POWDER.
INGREDIENTS
4 Tablespoons Jeera powder.
2 Tablespoons Pepper powder.
1 Teaspoon Tumeric powder.
10 Cloves powdered.
3 pieces Cinnamon powdered.

METHOD
Mix all the Ingridents and grind to a fine powder. l:Jsed for Stews and vegetables instead of Pepper powder.


198.SPICE POWDER.
INGREDIENTS
30 gms Pepper powder.
30 gms Cinammon.
30 gms Cloves.
15 gms Cardomom.

METHOD
Mix all the Ingridents powder and store in an Airtight container.