Cookery For Beginners

COOKERY FOR BEGINNERS
Lilly Babu Jose

Born in Pala. A Post graduate with B.Ed. Have Diploma in Home making,
Canning and Fruit preservation, Nutrition and Dietetics. Since 1995 onwards
writing recipies in magazines like Mahilarathnam, Vanitha and Grihalakshmi.
Also contributing regularly to ‘Hindu Metro Plus’ and ‘Metro Manorama’. Since
year 2004 regularly doing the cookery show ‘Its Really Tasty’ in Jeevan TV. The
book ‘Ruchiyoorum Vibhavangal’ was published by D C Books.
1
Other Books of Lilly Babu Jose Published by D C Books
Ruchiyoorum Vibhavangal
Cookery For Beginners
2
Lilly Babu Jose
D C BOOKS
3
English Language
Life style/Cookery
by Lilly Babu Jose
© D C Books/Rights Reserved
First edition May 2011
First e-book edition July 2011
Cover Design
Lijeesh
Publishers
D C Books, Kottayam 686 001
Kerala State, India
website : www.dcbooks.com
e-mail : info@dcbooks.com
Although utmost care has been taken in the preparation of this book, neither the publishers nor
the editors/compilers can accept any liability for any consequence arising from the information
contained therein. The publisher will be grateful for any information, which will assist them in
keeping future editions up to date.
No part of this publication may be reproduced, or transmitted in any form or by any means,
without prior written permission of the publisher.
ISBN 978-81-264-3804-4
D C BOOKS - The first Indian Book Publishing House to get ISO Certification
CONTENTS
Author’s Note – Lilly Babu Jose 11

Weights and Measures 13
Standard Weights and Measures 14
Weight Conversion Table 15
Glossary of Cooking Terms 16
Glossary 22
Methods of Storing Food Stuffs 28
Helpful Hints 30
The Secret of Creative Cooking 34
Essential Utensils 36
Some Basic Recipes 38
Spices 42
Soups 44 – 53
Basic White Stock 44
Basic Brown Stock 45
Vegetable Stock 45
Chicken Stock 46
Chicken Noodle Soup 48
Crab Soup 47
Healthy Tomato Soup 48
Cream of Vegetable Soup 49
Hot and Sour Soup 50
Cold Cucumber Soup 51
Chicken and Mushroom Soup 52
5
Raita 54 – 57
Pomegranate Raita 54
Cucumber Raita 55
Pineapple Raita 55
Sprouted Green Gram Raita 56
Sweet and Sour Raita 56
Salads 58 – 64
French Dressing 58
Mayonnaise Dressing 59
Mayonnaise without Eggs 60
Curd Dressing 60
Mixed Vegetable Salad 61
Sprouted Green Gram Salad 61
Pomegranate Salad 62
Carrot and Orange Salad 62
Pineapple Pasta Salad 63
Breakfast Drinks 73 – 76
To make Good Tea and Coffee 73
Russian Tea 74
Iced Tea 74
Hot Tea 74
Hot Coffee 75
Instant Coffee 75
Cold Coffee 75
Milk Shakes 77 – 78
Mango Milk Shake 77
Oriental Magic 77
Fruit and Vegetable Punch 78
6
Breakfast 79 – 87
Oat Meal Porridge 79
Vermicelli Uppuma 79
Poha 81
Sponge Dosa 82
Kanjeevaram Idli 83
Idli Chilli Powder 83
Cheese Toast 83
Russian Sandwich 84
Aloo (Potato) Paratha 85
Carrot Kulcha 86
Paneer Capsicum Oothappam 86
Eggs 88 – 91
Cheese and Mushroom Omelette 88
Spanish Omelette 89
Chinese Omelette 90
Spicy Omelette 91
Lunch 92 – 121
Fish Biriyani 92
Tricolour Pulao 94
Caramelized Rice 95
Vegetable Biriyani 95
Chicken Noodles 113
Nut Pulao 113
Pineapple Fried Rice 114
Vegetable Stew 115
Chicken-65 116
Tomato Chicken Curry 117
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Chinese Fish Fry 118
Fried Prawns 118
Fish Fingers 119
Vegetable Korma 120
Snacks 122 – 132
Mixed Vegetable Pakora 122
Meat Patties 123
Meat Samosa 124
Shammi Kabab 125
Chicken Roll 126
Medhu Vada 127
Rava Kesari 127
Vegetable Cutlet 128
Vegetable Spring Roll 129
Chicken Cutlet 130
Dinner 133 – 145
Chapatti 133
Soya Roti 133
Nan 134
Bhatura 135
Palak Puri 136
Vegetable Paratha 136
Tandoori Roti 137
Dal Makhani 138
Dal Curry 139
Masala Potato 139
Spiced Mushrooms 140
Mixed Vegetable Curry 141
Rajma with Minced Meat 142
8
Kozhi Masala 143
Chicken Vindaloo 144
Cashew Fried Prawns 145
Happy Ending 146 – 150
Chocolate Slices 146
Vanilla Cookies 146
Cashew Nut Cookies 147
Pineapple Squares 148
Coffee Ice Cream 149
Honey Nut Ice Cream 149
Passion Fruit Ice Cream 150
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10
AUTHOR’S NOTE
he basic knowledge of nutrition rules and techniques of

T cooking was taught to me by my mother. I have written this
book bearing the fact in my mind that the recipes of the book have
to be useful to every housewife, especially for the brides who are
going to start a family who does not know how to make nutrious
get delicious food is probably the greatest challenge they are facing.
It is a book created just for you! It is full of easy to follow recipes
that include an array of recipes for breakfast, lunch, tea-time
snacks, soups, raitas, salads, dinner and sweets. None of these are
very difficult to make. The key is to read the recipe very carefully
before beginning, to be sure that you have all the equipments
and ingredients in hand. All you need to little imagination and
commonsense in complementing dishes as well as their flavours.
Lilly Babu Jose
11
12
WEIGHTS AND MEASURES
eighing and measuring is a very important aspect of cookery.

W Correct weighing and measuring are essential to get the same
correct results each time.
A set of scales, measuring jugs and standard measuring cups
and spoons must be provided in every kitchen. When measuring,
it is better to use level measurements, as this is less subject to error.
While measuring liquids, place the cup flat on the surface.
Fill to the required level. While measuring dry ingredients sift
the ingredients before measuring. Use a tablespoon to fill the cup
lightly with the ingredient until it is heaped over to the rim. Level
the cup with a straight edge of a knife. Do not shake or tap the cup
while you fill it. While measuring fat, press the fat into the cup so
that air spaces are forced out. Level fat with straight edge of a knife
when the cup is full.
Spoons and cups vary greatly in size. Therefore, test them
carefully and always use the same utensils for measuring.
13
STANDARD WEIGHTS
AND MEASURES
WEIGHT EQUIVALENT
1 Cup - 8 ounces
1 Table spoon - 1½ dessert spoon
Butter- 2 cups - 1 lb
Flour- 4 cups - 1 lb
Sugar- 2 cups - 1 lb
Icing sugar- 3 cups - 1 lb
Rice- 2 cups - 1 lb
Cheese grated- 1 cup - ¼ lb
16 Ounces - 1 lb
60 Drops - 1 dessert spoon
2 Dessert spoon - 1 ounce
16 Table spoons - 1 cup
3 Teaspoon - 1 Table spoon
1 Litre - 1000 millilitre
1 Teaspoon - 5 millilitre
1 Table spoon - 15 millilitre
1 Cup - 240 millilitre
0.946 Litre - 1 quart
1 Quart - 2 pint
2 Quart - 1 gallon
5 Ounces - 1 gill
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WEIGHT CONVERSION
TABLE
1 Ounce - 28.4 grams

2 Ounce - 57 grams
3 Ounce - 85 grams
3½ Ounce - 100 grams
4 Ounce - 113 grams
8 Ounce - 227 grams
12 Ounce - 340 grams
16 Ounce (1 lb) - 454 grams
2.2046 lbs = 35.20z - 1000 grams = 1 Kg
OVEN TEMPERATURE
To convert 0F to 0C= (0F-32) 0.555
To convert 0C to 0F= 1.8 0C+32
Very cool - 1100 C Fairly Hot - 2000 C
Cool - 1350 C Hot - 2200 C
Warm - 160 C
0
Very Hot - 2400 C
Moderate - 1750 C Broiling - 2600 C
OTHER TEMPERATURE
Boiling - 1000 C
Frying - 1750 C
Pressure Cooking- 1200 C
15
GLOSSARY OF COOKING TERMS
Bake - To cook food in an oven or oven-type appliance

by dry heat
Barbe cue - To roast slowly on a spit, over coats or under a heat
unit, and usually basted with a highly seasoned
sauce.
Baste - To moisten meat or other foods while cooking to
add flavour and to prevent drying of the surface.
The liquid is usually melted fat or meat drippings.
Batter - A mixture of flour, liquid and other ingredients
which are sufficiently soft to be beaten or ‘batterd’
used for pancakes, cakes, fritters, drop scones or
to coat food for frying.
Beat - To mix ingredients together in a circular motion
using an electric beater, whisk or a spoon.
Bind - To add eggs, cream or melted ghee to dry mixture
to hold it together.
Blanch - Dipping food into boiling water, either to whiten,
remove strong flavour, soften, cleanse, or loosen
skin to facilitate peeling.
Blend - To mix thoroughly two or more ingredients
together.
Boil - To cook in liquid in which bubbles rise constantly
to the surface and break.
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Bouquet garni - Several herbs and spices which usually include

cloves, cardamom, parsley and bay leaf tied in
muslin cloth.
Added to stews, sauces and soups for flavouring
and removed before serving.
Braise - To cook food slowly in small amount of liquid in
a covered pan. Food may or may not be browned
first in a small amount of fat.
Brown - To give a dish usually already cooked, an appetiz-
ing golden brown colour by placing under grill
or in a hot oven for a few minutes.
Brush - To apply coating of milk, eggs, sugar and water mixes,
etc, to pastry, cakes and other products prior to
baking to give it a glaze or for even browning.
Caramelize - To heat sugar over low heat until it melts and
develops a characteristic flavours and golden
brown colour.
Chill - To cool food by placing either in the fridge or on
the ice.
Chop - To cut food into small pieces with a knife or
blender.
Coat - To sprinkle food with, or dip it into flour etc, until
completely covered.
Combine - To mix two or more ingredients together.
Consistency - Thickness or texture of a mixture.
Cream - To beat or soften fat until light and fluffy
Creamed - A term applied to foods that are either cooked in
or served with white sause
Crouton - Small diced or fancy shapes of toasted or fried
bread, used for garnishing soups and savoury
dishes.
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Cut and fold - To mix flour very gently into an aerated mixture
by cutting and then folding with a wooden spoon.
Cut in - To distribute solid fat in dry ingredients by
chopping with knives or pastry blender until
finely divided.
Dash - Less than 1/8th teaspoon of an ingredient, usually
a spice.
Dice - To cut food into small pieces.
Disjoint - To cut meat or chicken into smaller pieces at the
bone point.
Dissolve - To melt.
Dot - To put small pieces of butter, cheese, cream, etc
over the surface of a dish.
Dough - A mixture of flour, liquid, and other ingredients
thick enough to be shaped by hand or rolled out
on a board.
Drain - To remove liquid from solid food.
Dress - To clean, pare, trim, decorate.
Drippings - Fat and juices drawn from meat or poultry as it
cooks.
Dust - To sprinkle lightly with flour or castor sugar.
Fillet - A piece of meat, fish or poultry without the bones.
Flake - To break into small pieces with a fork, being
careful not to mash the pieces
Flan - A pastry case made in a flat tin filled with a sweet
or savoury mixture either before or after the pas-
try is cooked.
Fold in - To combine delicate ingredients like whipped
cream, beaten egg whites with other foods by
using a gentle circular motion.
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Frosting - Icing sugar used to cover cake.

Fry - To cook food in ghee or oil till it turns brown.
Garnish - To decorate.
Gateau - Cake or ice cream which is lavishly decorated.
Glace - To coat, with a thin sugar syrup cooked to the
cracked stage.
Glaze - To brush the tops of pies, buns and other baked
products with egg and water, sugar and water or
some preparation which gives the surface a glossy
appearance.
Grate - To shave into small shreds on a grater.
Gravy - The resultant liquid that is left after cooking food.
Grill - To cook by direct heat.
Grind - To reduce food particles to powder by crushing.
Julienne - Food cut into thin long sticks.
Knead - To work a dough lightly by bringing the outside
of the dough into the center, using the knuckles
of the hand.
Knock back - To knead yeast dough once again after it has risen.
Mash - To soften and break down food by using hands,
mashes or back of a spoon.
Marinade - A mixture of vinegar, oil, spices, curd, lime, in
which meat is steeped before it is cooked in or to
improve the flavours and to make it more tender.
Mayonnaise - A thick sauce made of egg yolks, oil, vinegar,
mustard powder and flours.
Marinate - To soak in a marinade.
Melt - To heat until the ingredients are changed from
solid to liquid.
Mince - To cut or chop or grind into very small pieces.
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Pare - To peel thinly.

Parboil - To boil until partly cooked usually before
completing its cooking by another method.
Paste - A smooth bend of a dry ingredient and a liquid.
Peel - To remove the outer skin.
Poach - To cook in simmering liquid.
Prove - To keep aside yeast dough in a warm place to let
it rise and double in bulk.
Puree - To press food through a fine sieve or blend in
blender so it becomes a smooth, thick paste.
Roast - To cook uncovered in an oven/ a griddle.
Rub-in - A method used to mix fat in flour by using the
tips of fingers and thumb till the mixture looks
like breadcrumbs.
Saute - To lightly fry and toss in a small amount of hot
fat.
Scald - To heat to just under the boiling point or to dip
certain foods in boiling water.
Sear - To brown the surface of meat by a short application
of intense heat.
Season - To improve the aroma and flavour of food by add-
ing seasonings like salt, pepper, mustard, garlic.
Sherbath - Frozen mixture of fruit juice, egg whites, sugar,
milk or water.
Shred - To cut the food small and long and narrow strips.
Sift - To put dry ingredients through a sieve or strainer.
Simmer - To cook in liquid just below boiling point.
Skewer - Long metal or wooden thick pins used to pierce
meat or fish for keeping them in place during
roasting.
20
Shallow fry - Using enough oil, slightly more than stir-frying

but much less than for deep frying.
Skillet - A very shallow frying pan with slightly raised sides.
Soak - To cover food with liquid.
Souffle - A very light preparation of a sauce base, egg yolks,
flavouring ingredients and beaten egg whites.
Squeeze - To drain out the liquid from food by crushing or
pressing between your hands
Steam - To cook in steam or without pressure.
Steep - To allow food to stand in hot liquid to extract
colour and flavour.
Stew - To cook food by means of steam generated by
boiling water.
Stir Frying - This is a technique of frying food over a high
flame, stirring continuously by using only a small
quantity of oil, just enough to cover the bottom
of the pan.
Stock - A soup or broth made by boiling meat, bones,
vegetables, or fish in water with or without spices.
It is the base of or a number of soups.
Temper - To heat fat and fry various spices in it before it is
added to a dish.
Toast - To brown by dry heat.
Toss - To turn food in a pan or dish by holding the pan
and using a quick, jerky movement.
Whip - To beat rapidly to incorporate air and increase
volume.
Whisk - To beat cream or egg till a stiff froth is obtained.
21
GLOSSARY
INDIAN HERBS
English Hindi Malayalam
Basil leaves Tulsi Tulsi
Bay leaves Tej patta Karuvaela
Coriander leaves Kotmir Kothamalli
Curry leaves Currypatta Kariveppila
Fenugreek leaves Harimethi Uluva ela
Fresh Ginger Adrak Injee
Garlic Lasun Veluthulli
Mint leaves Pudina Pudina
Flours
Whole wheat flour Aatta Gothampu podi
Plain white flour Maida Mavu
Barley flour Jawar ka aatta Yavam
Rice flour Chaval ka aatta Arippodi
Gram flour Besan Kadalamavu
Semolina Suji Rawa
Corn meal Makkai ka aatta Cholam
Millet flour Bajri or Bajra aatta Kamboo
Sago Sabudana Chowari, Sago
Vermicelli Seviyan Semiya
Ragi Mundal, Makra Muthari, Panjapullu
Arrow root flour ............ Koovapodi
Rice (pressed),
Beaten rice Chudwa Aval
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Pulses
Bengal gram Chana dal Kadala
Black gram Urad dal Uzhunnu
Whole green gram Sabat moongdal Cherupayar
Split green gram Moongdal Cherupayar parippu
Lentil (split or whole) Masoor ki dal Masur parippu
Cow peas Chowley or Lobia Payar
Red gram (split) Arhar/ Tuvar dal Thuvara parippu
Kidney been Rajmah ..............
Peas Mattar Pattani
Spices
Aniseeds or fennel Sounf Perumjeeratam
Asafoetida Hing Perumkayam
Oregano Ajwain Ayamodakam
Black pepper Kali mirch Kurumulaku
Cardamom Elachi Elakkai
Black cardamom Kali Illarchi ..............
Chillies Mirch Mulaku
Green chilli Hara mirch Pachamulaku
Cinnamon Dalchini Karuva pattai
Cloves Lavang Grambu
Coriander seeds Dhania Kothamalli
Cumin seeds Zira Jeerakam
White cumin Safed zira White jeerakam
Black cumin Shah zira Karum jeerakam
Fenugreek Methi dana Uluva
Mace Javithri Jathipatri
Nutmeg Jaiphal Jathikkai
Dry ginger Saunt Chukku
Mango powder Aamchur Manga podi
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Mustard seeds Rai or Sarson Kaduku

Poppy seeds Khus-khus Kasakasa
Saffron Zaffran or kesar Kumkumappuvu
Sesame seeds Gingelly or Till Ellu
Turmeric Haldi Manjal
Black salt or Rocksalt Kala namak .............
Tamarind Imli Puli
Vegetables and Fruits
Ash gourd Petha Kumbalanga
Brinjal Baingan Vazhuthananga
Cauliflower Phulgobi Koliflower
Cabbage Band gobi Muttagove
Green peas Matter Pattani
Pumpkin Kadu Mathan
Snake gourd Chachinda Padavalanga
Capsicum Simlamirchi Undamulagu
French bean Bakla French avara
Okra or Lady finger Bhindi Vendakka
Cluster bean Guer ki phalli Kothavar
Cucumber Khira Vellarika
Drumstick Saijan ki phalli Muringakai
Potato Alu Urulakizhangu
Beetroot Chukandar Beetroot
Radish Mooli Mullangi
Turnip Shal gam ................
Yam (Elephant) Zaminkand Chena
Yam (Ordinary) Ratalu Chena (Sadarana)
Sweet potato Shakar kand Madurakizhangu
Onion Piaz Ulli (Savala)
Spinach Palak Vasala cheera
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Carrot Gajar Karat

Lettuce Salad ka patta Uvar cheera
Colocasia Arbi Chembu
Celery Shelari Sellary
Bread fruit Madar Kadachakka
Fruits
Apple Seb Apple
Mango green Kacha aam Manga
Mango Aam Mampazham
Jack fruit Kathal Chakka
Banana Kela Vazhappazham
Apricot Khubani ............
Date Khajur Eethappazham
Grape Angoor Mundiringa
Guava Amrud Nattuperakka
Fig Anjeer Athipazham
Water melon Tarbooz Thannimathan
Papaya Papita Omakai/ Kappanga
Peach Ardoo Peaches pazham
Pineapple Ananas Kaithachakka
Plum (Red) Alubu khara ..........
Orange Santra or Narangi Orange
Sweet lime Mausambi Musambi
Lime Nimbu Cherunaranga
Custard apple Sharifa Seetha pazham/
Aanthanga
Cashew fruit Kaju phal Kasu manga
Pomegranate Anar Mathalam pazham/
Mathala naranga
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Nuts and Seeds

Almond Badam Badam
Cashew nut Kaju Parangiyandi/
Kasuandi parippu
Dry coconut Sukha narial Kopra
Peanut/ Groundnut Moongphalli Nilakkadala
Pistachio Pista Pista
Walnut Akhrot Walnut
Fish and Other Sea Food
Sardine Charee addee Chala/ Mathi
Seer ............. Ayakora, Neymeen
Mackerel ............. Aila
Mullet Andwari Thiruta, Kanambu
Pearl spot ............. Karimeen
Pomfret (Black) ............. Karuppu avoli
Pomfret (Silver) ............. Vella avoli
Prawn Jinga Chemmeen, Konchu
Shark Boalee, Parhin,
Lanchi Sravu
Salmon (Indian) ............. Bameen
Other Flesh/ Meat Foods
Beef Gai ka gosht Go mamsam
Buffalo meat Bhains ka gosht Pothirachi
Duck Bathak Tharavu
Fowl Murga Kozhi
Goat meat Khasi ka gosht Attirachi
Mutton Bakri ka gosht Aattirachi
Pork Suar ka gosht Panni irachi
Pigeon Kabutar Pravu
Turtles’s meat Kachua ka gosht Ama irachi
Venison Haran ka ghosht Manirachi
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Milk and Milk Products

Milk (Buffalo’s) Bhains ka doodh Erumai pal
Milk (Cow’s) Gai ka doodh Pasum pal
Milk (Goat’s) Bakri ka doodh Attum pal
Curds Dahi Thayir
Butter milk Lassi Moru
Cheese Paneer Palkatti
Khoa (Mawa) Khoa Khoa
Skimmed milk .......... Pada kalanja pal
Whole milk powder .......... Pal podi
Butter Makhan Venna
Ghee Ghee Neyyu
Vegetable cooking oil Tel Enna
27
METHODS OF
STORING FOOD STUFFS
1. Bulk cheese or any hard cheese variety may be wrapped in wax

paper, aluminium foil or in a container with a tight fitting lid.
Put a pinch of suger with it to prevent the cheese from drying
and place it in the fridge.
2. Keep paneer and cream in a closed container and place it near
the freezing compartment, preferably in the shelf of the door.
3. Ghee can be safeguarded against rancidity by storing it in a
closed container, which excludes all air and place it either in
the fridge or a cool, dark and dry place.
4. After cleaning onions should be placed in a plastic bag and
stored in the vegetable bin will not cause you to shed tears.
Outside the fridge onions should be kept with good air
circulation.
5. Potatoes are kept best in a cool, dark and dry place with good
air circulation. Light will cause greening.
6. If vegetables and fruits are to be kept uncovered, the crispness
and flavour of them will deteriorate. So it should be kept in
either plastic or paper bags in the fridge. Outside the fridge,
store them by putting in polythene bags in which holes have
been punched all over and tie top tightly. If you are keeping
these fruits and vegetables outside the fridge, please do not
forget to make holes in the polythene bags in which they are
being kept.
28
7. Eggshells are very porous. Hence please remember to cover it

well while keeping it in the fridge.
8. Wrap meat in wax paper or plastic bag and store in the freezer.
Once you thaw meat never refreeze it again as it will turn hard
after cooking.
9. To prevent insects from attacking any dals, clean and rub on
them a little oil and store them in an airtight container.
10. In the case of rice rub it lightly with oil and put a few flakes
of garlic.
11. To prevent vermicelli from getting stale, fry them in little ghee
to light golden colour and store them in an airtight container.
29
HELPFUL HINTS
1. To prevent the discoloration of peeled and sliced potato, sweet

potatoes, brinjals and raw bananas always keep them immersed
in plenty of water to which a little salt has been added.
2. In order to prevent the pungent odour of onions from bringing
tears to your eyes, always cut them immersed in water. Water
helps in absorbing their pungent smell.
3. To remove bitterness from fenugreek leaves, sprinkle the leaves
with salt and set aside for 15 minutes or so, then squeeze out
all the water, wash the leaves thoroughly before putting them
to cook.
4. To remove smell from fish, make a batter of a little gram flour,
water and little turmeric powder and apply nicely on the fish;
set aside for half an hour, then wash nicely and use it in any
called for recipe.
5. To get strong aroma from saffron, always soak it in either hot
water or milk for 10 minutes.
6. In boiling all kinds of dals rice and vegetables skimming is most
important. As the white frothy scum rises it should be taken
off with the help of a spoon as both flavour and appearances
of the food are injured by it.
7. Before preparing cauliflower put in lukewarm water to which
little salt or vinegar has been added, set aside for 15 minutes
and it will be free of all the dirt and insects.
30
8. When making curds, add only very little quantity curds to start,
except in cold places. Make curds in separate small bowls for
table use so that you can use a fresh bowl of curds each time.
9. Inorder to avoid colour change, use little lime juice or put cut
fruits that turns colour into lightly salted water.
10. When you buy flesh and meat in large quantities, pack them
into small packets which can be used for a meal without taking
the whole out, defrosting and putting it back again.
11. It is better to keep a separate griddle stone for chapattis and
dosais.
12. Sprinkle some cold water when the griddle stone is too hot to
make dosais.
13. Always put the bottle on a piece of wood before you pour
boiling and hot liquids into it, to avoid breakage of the bottle.
14. While boiling egg pour a little vinegar and salt in the water be
avoid breakage.
15. Put the left over raw yolk in a bottle in a small bowl of water
when you keep them in the fridge, otherwise it would get dry.
16. When you make white sauce or custard, it should be done on
a low fire and remove from fire before of gets dry because it
will be further cooked as the pan will be still hot.
17. To make mashed potatoes light and fluffy only by adding hot
milk.
18. If you bake a cake in a very hot oven, the top browns quickly
before the inside is cooked, it will crack the top and flow out.
19. Cake will get dry if you keep it longer in the oven after it is
cooked. Also if it is cooked in a slow oven, there is a tendency
to get a dry texture.
20. When you make cakes, don’t use cold eggs, butter, dry fruits
directly out of the fridge. Take them out earlier.
31
21. Half cut onion on a fork can be used to oil griddle stones.
22. Soak whole pulses overnight or soak in boiling water for 20
minutes to soften the skin. This reduces cooking time.
23. Add few drops of oil during cooking to reduce frothing.
24. Do not use cooking soda as it destroys the thiamine content
though it shortens the cooking time.
25. Soak the rice for about half an hour before cooking.
26. Cook the rice in just enough water so that all of it is absorbed
during cooking (use 2 cups of water for every cup of rice but
if cooked in a pressure cooker 1½ cups of water to 1 cup of
rice).
27. Add a little lemon juice or citric acid during cooking to whiten
and flavour the grains.
28. Use clean, strong flavoured stock to make soups.
29. Do not allow sauteed vegetables to discolour.
30. Use very little fat.
31. Pare vegetables as thinly as possible to preserve the vitamins
and minerals which are present just under the skin.
32. Cook vegetables in jar with enough liquid.
33. Do not overcook the vegetables.
34. Do not use cooking soda, it robs the vegetables of the vitamins
C and B and the vegetables become mushy.
35. Avoid acid solutions (lime juice, tamarind) for green vegetables
and alkaline solutions (soda) for red vegetables in order to
preserve their colour.
36. Use chilled and crisp salad greens to make the salad greens
crisp dip them in ice water for a short time.
37. Use a stainless steel knife to cut fruits to avoid discoloration.
Sprinkle fruits with lemon juice or mix immediately with a
salad dressing to retard discoloration.
32
38. For fresh appearance, combine or arrange salads and add

dressing just before serving.
39. Take care not to add too much dressing.
40. Do not over crowd the plate with the salad.
41. Soak gelatin in cold water to soften and swell it.
42. Dissolve the gelatin in hot water just before you need to add
it to a preparation, stir until the gelatin is entirely dissolved.
43. Do not put jellied mixtures in the freezer as they form ice
crystals rather than forming a gel.
44. To serve, dip the mould in lukewarm water for few seconds,
remove, put the chilled serving plate over it and invert.
33
THE SECRET OF
CREATIVE COOKING
T he secret of creative cooking lies not only in just having and

following a good recipe or using the best of ingredients.
Though both these factors count a lot in the ultimate results, of
course, the secret of creative cooking actually lies in being organized
well. Being organized, in fact, means shopping ahead, planning
ahead, having all your ingredients readily on hand, knowing in
advance what your menu includes so that when you actually get
down to the task of cooking, you can start off in a planned, efficient
way.
Do the main shopping for the month at the beginning- for dals,
masalas and groceries. Buy vegetables, fish and meat once in a week
or every two days. Make a weekly menu for the meals you are going
to cook and then just make sure a day before that you have all the
items you will need for the next day. Menu planning in any case is
a great boon. Do it at the beginning of the week, spacing out the
vegetables, dals and meat interestingly and then on a daily basis.
Some tips that will help to make daily cooking that much
quicker:
1. Make the basic onion-tomato gravy masala in a larger quantity
than you need for one time use. Use what you need on that day
and keep the rest in the fridge. Next time, you have to make
a gravied vegetable, you already have the most laborious part
of the cooking done.
2. Grind equal quantities of ginger and garlic together. Keep them
in an airtight jar in the fridge.
34
3. You can puree the tomatoes. Put a tablespoon of oil in a pan,

pour in the puree and cook on a low fire till the oil separates.
Store this in an airtight jar and keep in the fridge.
4. You can cut vegetables and keep in the chiller.
5. You can grind coconut and keep it in the chiller in an airtight
jar.
6. Make different kinds of pickles and vattals.
35
ESSENTIAL UTENSILS
I f you are going out to buy utensils to start your kitchen, here is
a list of some of the important items that might be very
useful.
1. Pressure cooker. If you are buying one, the 5 litres one will
have the maximum utility. If you intend to have more than
one, buy a smaller sized cooker also.
2. Two frying pans- one large and one small.
3. Two stainless steel pans with lid to make tea and to heat milk.
4. Milk boiler.
5. Griddle or Tava to make chapattis.
6. One Chakla to roll out the dough.
7. A rolling pin to roll chapattis.
8. Sieve to sieve the flours.
9. Hand beater.
10. A plastic strainer to stain tea.
11. A large steel strainer to drain cooked noodles.
12. A slotted spoon for frying.
13. Vegetable peeler to peel vegetables and fruits.
14. Spatula of different sizes.
15. Wooden spoons.
16. Chopping board.
17. Different sizes of suitable knives for cutting of vegetables, fruits,
bread and meat, etc.
36
18. Metal grater to grate vegetables, cheese, etc.

19. Plastic bowls, stainless steel pans.
20. Other essential items for regular use such as:
Casseroles, cook and serve dishes, oven-proof dishes, cake pans,
measuring spoons, measuring cups, weighing balance, etc.
37
SOME BASIC RECIPES
TO BOIL RICE
After picking out stones put the raw rice into a bowl and wash it
in a number of changes of water. Drain out the water. Now soak
the rice, in double the quantity of water. Let the rice to soak for
at least half an hour. When you are ready to cook, pour the rice
with the water into a pan with tight fitting lid. Add salt to taste, if
you like. Raise the heat to high. Let the rice cook like this till the
water reaches the level of the rice, then lower the heat, put a Tava
underneath the pan and cook till the rice is done.
KNEADING ATTA
Put two cups of wheat flour in a shallow bowl. Add enough salt to
taste and ¾ cup of lukewarm water. Mix well. Start with a spoon.
As you go on, the dough will get cold and manageable, less sticky
and a sort of elastic. It will even come off your hand automatically
as it becomes a ball on the bowl. The kneading process should take
about five minutes. Cover the dough with a clean wet cloth and
leave it to sit for at least half an hour before using it. Pinch off a
piece of dough about the size of a large lemon. Roll it into a ball
between the palms of your hands. Flatten it slightly by pressing
lightly between the palms. Lay it in dry floor. Press down lightly
on the dough to coat it. Do it on both the sides. Put it back on the
rolling board and start rolling. As one side gets elongated lift it
up, dip it again in the dry flour and turn its positioning around so
38
elongated side is now vertical. Roll again to make a neat circle. Do

not be upset if this does not happen in the first few times, it will be
all right after continuous attempts for few days. Put the chapatti on
the tava. Keep the heat at medium. As soon as the chapatti starts
getting little bumps all over, turn it over. When you do this, you
will see that it also has flecks all over; then let the underside cook.
When it is done, turn the chapatti over to cook the first side fully.
Do this by pressing down all over with a clean cloth or just remove
the chapatti from the tava and let it sit directly on the flame. It will
puff up. So will you, with pride, once you have perfected this. It
will happen.
SETTING CURDS
Put the milk you want to turn into curds into a pan and place it
on the fire. Let it warm up. While the milk is heating up, put a tsp
of old curd into a bowl in which you are going to set the curds
and smear it over the bottom and over the sides. When the milk
is heated, pour it in and once again, stir well. Cover and leave it to
set in a warm, dry place. In summer, it well set in about six hours.
MAKING PANEER
Set one litre milk on the fire. Raise the heat and let it come to a boil.
As it starts to bubble, lower the heat and add the juice of one lemon.
Stir well. The milk will form soft lumps and a liquid will start to
separate. If it is not pale green in colour, add some more lime juice.
After the milk separates, cook another two minutes. Switch off the
fire. Pour the whole into a strainer lined with a clean muslin cloth.
The water will drain through. You can discard it. The paneer in the
cloth needs to be hung up to drain the rest of the water. Tie up the
corners of the cloth in the centre and hang it up.
39
COTTAGE CHEESE
Flatten the paneer immediately after it is made. Wrap the paneer
with a piece of clean muslin. Place on a plate. Flatten to 1'' thick-
ness by placing a weight over it for 4 - 5 hours. Remove the cloth
carefully and cut into required shapes.
KHOYA
Boil one litre milk over high heat until it becomes thick and all
water in the milk dries up. This solid milk is called Khoya or Mawa.
QUICK KHOYA
To one cup instant full cream milk powder, add two tbsp water.
Mix to a stiff consistency. It will make approximately 125 gms of
Khoya instantly.
TAMARIND PULP
Soak 100 gms of good quality tamarind in one cup hot water and
a pinch of salt for 30 minutes. Mix well and strain.
ONION PASTE
Peel, clean and chop three onions, grind it a paste in a mixer
without any water, stir and fry paste in 4 tbsp oil still light brown
in a heavy bottomed pan. Stir continuously. Sprinkle 2 tbsp water
to it to prevent it from turning dark brown. Let it cool and you
can store it in a box in the fridge for one week. 3 onions = 1 cup
onion paste (raw).
GINGER - GARLIC PASTE
Peel, clean and chop 10 flakes of garlic and 1'' piece of ginger. Grind
them together with the minimum amount of water. You can put
40
the paste in a small box and store in a fridge for ten days. For 1 tsp
ginger - garlic paste, use ½" piece of ginger and 4 flackes of garlic.
TOMATO PUREE
Blanch three tomatoes. Blanching means put the tomatoes in boiling
water for 5 minutes and then plunging them in cold water. Remove
the skin and grind it in a mixer. These 3 tomatoes will give one cup
of fresh puree.
41
SPICES
GARAM MASALA
Cardamom 30 gm, cloves 60 gm, cinnamon 60 gm, peppercorns
60 gm- Roast all the ingredients very lightly. Blend to fine powder.
Store it in an airtight container.
SAMBAR POWDER
Red chilli 250 gms, coriander seeds 15 gms, fenugreek 10 gms,
turmeric 15 gms, mustard seeds 5 gms, asafoetida 15 gms, bengal
gram 50 gms, black gram 100 gms, red gram 100 gms, pepper 15
gms, curry leaves ½ bunch, cumin 80 gms- Roast all the ingredients
without oil. Powder all the ingredients into a smooth powder. Store
in an airtight jar.
RASAM POWDER
Coriander seeds 150 gms, pepper 50 gms, red gram 10 gms, bengal
gram 50 gms, cumin 80 gms, turmeric 2 tsp, red chilli 10 gms- Roast
all the ingredients in low heat and powder into a smooth powder;
store in an airtight jar.
VINDALOO MASALA
Mustard seeds 5 gms, cumin 5 gms, red chilli 10 gms, garlic ½ pod,
ginger 5 gms, onion 1- Grind all the ingredients using vinegar.
42
TANDOORI MASALA
Coriander seeds 50 gms, cumin seeds 50 gms, peppercorns 50 gms,
kasuri methi 20 gms, cardamom 20 Nos., clove 15 Nos., cinnamon
5 sticks (2.5 cm each), ajwain 1 tsp, mace 1 tsp, salt 50 gms, ginger
powder 20 gms, chilli powder 20 gms. All the spices should be
absolutely dry. Put them out in the sun for a day. Then blend them
in a mixer. Sieve and powder the residue again. Store in a clean
airtight container.
TANDOORI CHAAT MASALA
Cumin seeds 50 gms, peppercorns 50 gms, black salt 50 gms, dry
mint leaves 30 gms, kasuri methi 2 tbsp, cardamom 25 Nos., cloves
10 Nos., ajwain 1 tsp, asafoetida 1 tsp, tartaric powder 1 tsp, mace
powder- a large pinch, amchur powder 120 gms, ginger powder 2
tbsp, chilli powder 1 tbsp. Put all the ingredients in a blender and
grind to a fine powder. Sieve and grind the residue again. Store in
an airtight container.
KASHMIRI GARAM MASALA
Fennel seeds 125 gms, nutmegs 100 gms, cardamom 15 gms, cinna-
mon 10 gms, bay leaves 10, cloves 15 gms, mace 10 petals, fenugreek
seeds 125 gms, aniseeds 125 gms. Dry the aniseeds, cardamoms,
bay leaves, mace and nutmeg in the sun for a day. Roast cinnamon,
cloves, fenugreek seeds and cumin seeds in a pan over a medium
heat. Blend all the spices together in a blender. Sieve and blend the
residue once again to a fine powder. Store in an airtight container
when cool.
43
SOUPS
S tock is the foundation of all soups. Stock is made by putting

solid food into cold water and by a long slow process of cooking
extracting the nourishment into the liquid.
BASIC WHITE STOCK
Ingredients
Veal, lamb or chicken bones : 500 gms
Onion peeled and sliced : 1
Water : 10 cups
Carrot scraped and sliced : 2
Celery chopped : 1 stalk
Salt : 1 tsp
Peppercorns crushed : 8
Method
Remove any fat from the bones, wash, chop and place them in
a large pan. Cover with water and bring it to boil. When water boils
and the scum rises to the surface, remove the scum carefully with a
skimmer. Add the prepared vegetables, celery, salt and peppercorns.
Cover and simmer gently for one hour in top of the stove.
Strain the stock through a sieve. Discard the bones and
vegetables and allow the stock to cool. If meat bones have been
used, leave the stock until it is quite cold as the fat will solidify
into a cake on the top of the stock and can be easily lifted off. The
44
fat of chicken stock will rise to the surface as it cools, but will not
harden. Remove it by drawing sheets of tissue paper carefully across
the surface of the stock until it is clear. Cover the bowl and chill
quickly. This will yield approximately 1¼ litres.
BASIC BROWN STOCK
Ingredients
Beef or veal bones chopped : 500 gms
Butter : 2 tbsp
Water : 10 cups
Salt : 1 tsp
Peppercorns : 8
Onion peeled and sliced : 1
Carrot scraped and sliced : 2
Celery washed and chopped : 1 stalk
Method
Remove fat from the bones and chop it. Heat the butter in a
roasting pan in a preheated oven at 2000 C and brown the bones
for 30 minutes.
Put the bones into a large pan, cover with water and bring to
boil. Remove the scum carefully; add salt, peppercorns, celery and
vegetables. Cover and simmer gently for one hour.
Strain, cool until the fat is set and then remove the fat. Cover
the stock and chill. This will yield approximately 1¼ litres.
VEGETABLE STOCK
Ingredients
Water : 10 cups
Onion peeled and chopped : 1
Carrot scraped and chopped : ½ cup
45
Beans chopped : ½ cup

Celery : 1 stalk
Peppercorns : 6
Salt : 1 tsp
Method
Boil water and add chopped vegetable, celery, peppercorns and
salt. Boil for half an hours. Pour through sieve to remove the solids.
Do not rub. Cool the stock.
CHICKEN STOCK
Ingredients
Chicken bones and trimmings : 1 kg
Water : 10 cups
Peppercorns crushed : 8
Celery with leaves chopped : 1 stalk
Ginger : 2 slices
Salt : 1 tsp
Method
Put bones and trimmings in a saucepan, add water and other
ingredients. Bring to boil. Cover and simmer for an hour; then strain
it. The fat will rise to the surface as it cools, but will not harden.
Remove by drawing sheets of tissue paper carefully across the
surface of the stock until it is clear. Cover the bowl and chill quickly.
CHICKEN NOODLE SOUP
Ingredients
Leg portion of a chicken : 1
Small onion peeled and chopped : 1
Carrot cut into small dice : 1
Egg noodles : 50 gms
46
Chicken stock : 1 litre

Black pepper : ½ tsp
Coriander leaves chopped : 1 tbsp (to garnish)
Method
Cut the leg portion of the chicken into two pieces - thigh and
drumstick. Place the chicken, vegetables, noodles, stock, salt and
pepper into a pressure cooker. Close the cooker, bring to high
pressure and cook for 4 minutes. Reduce the pressure quickly.
Lift out the chicken and remove the meat from the bones. Cut the
meat into small pieces and return it to the soup. Reheat the soup,
taste and adjust the seasoning as necessary. Garnish with chopped
coriander leaves and serve hot.
CRAB SOUP
Ingredients
Crab meat chopped : 1 cup
Mushrooms sliced : 150 gms
Par - boiled bamboo shoots : 1 cup (optional)
Peas cleaned : ½ cup
Leek sliced thinly : 1
Stock : 5 cups
Ginger (1’’ piece) chopped : 1
Oil : 2 tbsp
Eggs : 2
Soya sauce : 1 tsp
Pepper powder : ½ tsp
Ajinomoto : ½ tsp
Corn flour : 3 tbsp
Water : 6 tbsp
Coriander leaves chopped : 1 tbsp
47
Method
Heat the oil in a pan. Stir - fry the mushrooms. Then add the
leek, bamboo shoots, peas, crab meat and chopped ginger. Stir for
3 minutes and add soya sauce. Pour it into the hot stock and boil.
Add salt, pepper powder and ajinomoto. Add corn flour mixed with
water to thicken the soup and boil. Reduce the heat and pour the
beaten eggs in a thin stream, stirring with a fork, so that the egg is
set and evenly distributed. Sprinkle coriander leaves and serve hot.
HEALTHY TOMATO SOUP
Ingredients
Moong dal : ½ cup
Tomatoes chopped : 5 cups
Onion chopped : 1 cup
Low fat milk : ½ cup
Butter : 1 tsp
Pepper : ½ tsp
Salt : To taste
Toasted whole wheat bread croutons : ½ cup
For Low Fat Milk
Milk powder : 2 tbsp
Lukewarm water : 100 ml
Method
Mix the milk powder with 4 tbsp lukewarm water and make a
smooth paste. Add the remaining water and whisk. Boil it.
Wash the dal and cook it in a pressure cooker with chopped
tomatoes and 4 cups of water. Cool and blend in a blender. Keep
aside. Melt the butter in a pan, add the onions, saute for 4 minutes
48
and add the pureed dal - tomato mixture. Mix the corn flour with
4 tbsp of water and add to the soup. Stir well. Add the fat free milk,
salt and pepper and bring to boil. Garnish with roasted whole bread
croutons and serve hot.
CREAM OF VEGETABLE SOUP
Ingredients
Vegetable stock : 750 ml
Celery chopped : 2 tsp
Potato peeled and chopped : 2
Carrot peeled and chopped : 1
Tomato Chopped : 2
For White Sauce
Maida : 2 tbsp
Butter : 1 tbsp
Low fat milk : 300 ml
Pepper powder : ¼ tsp
Salt : To taste
For Vegetable Stock
Carrot : 500 gms
Onion : 500 gms
Beans : 250 gms
Butter : 1 tsp
Peppercorn : 4
Water : 1 litre
Celery chopped : 1 tsp
49
Method
Prepare the low fat milk in the above recipe. Melt butter in a pan.
Add maida. Mix smoothly and cook over gently; heat for 2 minutes
without discolouring. Remove from heat. Add milk, a little at a time
until the mixture is light and creamy. Stir all the time. If the liquid
is not added gradually, lumps are formed. Add the remaining milk
and mix thoroughly. Return to heat and bring to boil stirring all the
time. Continue it for 5 minutes to cook maida thoroughly. If the
boiling is not continued, the sauce will be raw in flavour and dull
instead of glossy. Add pepper powder and salt.
Peel and dice the vegetables. Saute in butter. Add peppercorns,
celery, salt and water. Bring to boil. Cover the pan and simmer for
30 minutes or until the stock has developed a good flavour. Strain it.
Chop all the cleaned vegetables. Cook the stock till tender. Pass
through a sieve and make a puree. Add the white sauce to the puree;
season to taste. Decorate with few parsley springs and serve hot.
HOT AND SOUR SOUP
Ingredients
Chicken Stock : 5 cups
Chicken meat shredded : 1 cup
Squid shredded : ½ cup
Mushroom shredded : 4
Shrimps cleaned & de - veined : ½ cup
Paneer shredded : 125 gms
Peas : ¼ cup
Ginger chopped : 1 tbsp
Spring onion with leaves chopped : 3
50
Egg beaten lightly : 3

Salt : To taste
For Seasoning
Soya bean : 1 tsp
Vinegar : 1 tbsp
Ajinomoto : ½ tsp (optional)
Chilli sauce : 1 tbsp
Water : 6 tbsp
Roasted sesame seed powder : 1 tsp
Method
Prepare stock by the following method:
Put 1 kg chicken bones and trimming in a saucepan, add 10
cups of water, 10 peppercorns, 2 slices of ginger and salt to taste.
Bring to boil. Cover and simmer for one hour. Strain it. From
this, take 5 cups of stock and boil. Add chicken, shrimps, squid,
mushrooms, paneer, peas, spring onion and seasonings. Mix corn
flour with 6 tbsp of water, add it to the soup and gently boil for
3 minutes. Reduce the heat and add beaten eggs in a thin stream
stirring gently with a fork until the eggs form threads in the soup.
COLD CUCUMBER SOUP
Ingredients
Cucumber peeled and halved : 1 large
Spring onion chopped : 6
Chicken stock : 1 litre
Water : 2 tbsp
Salt and pepper powder : To taste
51
Green food colouring : few drops (optional)

Cream : 4 tbsp
Method
Dress the cucumber and slice. Chop spring onions, including as
much of the green parts as possible, and simmer in the stock with
cucumber until tender. Liquidize in an electric blender.
Reheat the soup. Moisten the corn flour with water, add to the
soup, stir until boiling and simmer gently for 3 minutes. Remove
from the heat and seasoning to taste. When cool stir in a few drops
of food colouring. Chill well. Swirl spoonful of cream into each
portion before serving.
CHICKEN AND MUSHROOM SOUP
Ingredients
Skinned boneless chicken : 225 gms
Unsalted butter : 6 tbsp
Garlic crushed : ½ tsp
Garam masala : ½ tsp
Pepper crushed : ½ tsp
Salt : To taste
Nut meg crushed : ¼ tsp
Leek sliced : 1
Mushroom sliced : 1 cup
Sweet corn : ¼ cup
Water : 1½ cup
Cream : 1 cup
Red chillies crushed : 1 tsp
52
Method
Melt the butter in a pan. Lower the heat, add garlic, garam
masala, pepper & salt to taste, nut meg. Finally, add the chicken
pieces, leek, mushroom and sweet corn and cook for ten minutes
until the chicken is cooked thoroughly. Remove from heat and leave
to cool. Transfer three quarters of the mixture into a food processor
or blender. Add the water and process for about 1 minute. Pour it
back into the pan and stir with the rest of the mixture. Allow to
boil. Lower the heat and stir in the cream. Add the finely chopped
coriander leaves. Serve hot with chopped red chillies on top.
53
RAITA
aitas are served to cool the effect of hot curries. They are
R made with curd in which vegetables, fruits, pulses and nuts
are added in interesting combinations. Raitas are garnished with
roasted cumin powder, chilli powder, dried mint powder, dried
methi powder or with chopped mint leaves or coriander leaves.
There are various types Raitas:
POMEGRANATE RAITA
Ingredients
Potato, boiled : 4
Groundnuts, coarsely powdered : 1 tbsp
Sambar masala : 1 tsp
Turmeric powder : ¼ tsp
Ginger - garlic paste : 1 tsp
Ghee : 1 tbsp
Pomegranate (shelled, cleaned
and segmented) : 1 small
Grapes : 10
Curd : 2 cups
Salt : a pinch
Method
Peel the potato and chop into small pieces. In a pan, melt ghee
and fry the sambar masala, salt, turmeric powder and ginger-garlic
54
paste. Add groundnut, also stirring at a time. Add the potatoes to

the masala and allow to cool for ten minutes. Mix this with curd in
a bowl and add the pomegranate and grapes. Serve hot with bread.
CUCUMBER RAITA
Ingredients
Cucumber, peeled and grated : 2
Curd : 2 litres
Green chillies, finely chopped : 3
Cumin powder : 1 tsp
Chilli powder : ¼ tsp
Mustard oil : 1 tbsp
Salt : ¼ tsp
Mustard seeds : ¼ tsp
Curry leaves : a sprig
Coriander leaves, chopped : a few sprigs
Method
Mix the grated cucumber and curd with a fork. Add green
chillies, cumin powder, chilli powder and salt. Mix well. Heat the
oil in a saucepan, add mustard seeds, and curry leaves. When they
crack, remove from fire. When cold, add to the curd. Sprinkle
chopped coriander leaves and serve chilled.
PINEAPPLE RAITA
Ingredients
Pineapple : 100 gms
Curd : ¼ litre
Salt : ¼ tsp
Pepper powder : 1 pinch
55
Roasted cumin powder : ½ tsp

Cherry : 4
Method
Beat curd and make it of pouring consistency. Chop the
pineapple finely. Mix it with curd, pepper powder and salt. Garnish
it with the roasted cumin powder and cherry. Serve cold.
SPROUTED GREEN GRAM RAITA
Ingredients
Sprouted green grams : 100 gms
Onion, peeled and finely chopped : 100 gms
Curd : ½ litre
Green chillies, chopped : 3
Red chilli powder : 1 tsp
Salt : 1 tsp
Roasted cumin seeds : 1 tsp
Coriander leaves chopped : A few
Method
Beat curd and make it of pouring consistency. Mix it with
sprouted green gram, onion, chillies, coriander leaves and salt.
Garnish with cumin powder and a few coriander leaves and red
chilli powder. Serve cold.
SWEET AND SOUR RAITA
Ingredients
Natural yogurt : 2 cups
Salt : To taste
Sugar : ½ tsp
Honey : 2 tbsp
56
Coriander leaves, chopped : 2 tbsp

Small onion sliced : 2
Water : ½ cup
Method
Pour the yogurt into a bowl and whisk it well. Add the salt, sugar
and honey. Reserve a little chopped coriander for garnish and add
the rest to the yogurt mixture. Add the chillies, onion and water.
Whisk once again and pour into a serving bowl. Garnish with the
reserved chopped coriander leaves and place in the refrigerator
until ready to serve.
57
SALADS
iring summer call for a lot of green watery food items in our
T daily menu. The low calorie salads made of green vegetables
are very good for health. Ingredients beneficial for our health
are not lost since we do not boil or fry it. Salads should be crisp,
colourful, refreshing and delicious. The nutritive value of salad
is as varied as the food that goes into them. They are a source of
minerals, vitamins and fibre, when fruits and vegetables are used
and a source of protein when meat, fish, cheese, eggs, beans, sprouts
and pulses are used.
SALAD DRESSING
Dressings add colour and flavour to salads, improve their
palatability and appearance and help to combine the ingredients.
There are four general types of salad dressings:
1. French dressing, a temporary emulsion of oil and acid.
2. Mayonnaise, which is a stable emulsion.
3. Cooked dressing which is a dressing thickened with egg and
flour.
4. Curd dressing which is a milk-based dressing.
Some Salad Dressings:
FRENCH DRESSING
Ingredients
Mustard powder : ½ tsp
58
Vinegar : 2 tbsp
Lemon juice : 2 tsp
Olive oil or refined oil : ½ cup
Salt : To taste
Sugar, powdered : ½ tsp
Method
Put all the ingredients in a bowl with tight fitting cover. Shake
vigorously. Refrigerate and use. It gives one cup of dressing.
MAYONNAISE DRESSING
Ingredients
Eggs : 2
Oil : 1½ cups
Salt : ½ tsp
Mustard powder : 1 tsp
Sugar : 1 tsp
Vinegar : 1 tbsp
Lemon juice : 1 tbsp
Method
Break the eggs into the blender. Add all other ingredients
except oil and lemon juice. Churn for a few seconds to blend all
ingredients. Keeping the blender on, add oil slowly spoonful by
spoonful. Churning all the time. Keep adding oil gradually, till the
sauce starts to thicken. Once the sauce thickens slightly, keeping
the blender on, pour the oil in a thin stream from the up and you
will get a thick mayonnaise dressing. Add lemon juice. Churn once
more. Remove from the blender. Chill it before use.
59
MAYONNAISE WITHOUT EGGS

Ingredients
Milk : 1 cup
Olive oil : ½ cup
Mustard powder : ¾ tsp
Sugar : ½ tsp
Salt : ¼ tsp
Pepper powder : A pinch
Vinegar : 1 tbsp
Method
One-cup milk is reduced to half cup by heating. Put mustard
powder, sugar, salt and pepper powder into a liquidizer. To this add
the evaporated milk. Switch on for a few seconds, and then pour in
oil drop by drop through the hole in the lid of the liquidizer with the
speed at minimum setting. Add vinegar and lemon juice alternately
with the oil. This will yield one cup of mayonnaise.
CURD DRESSING
Ingredients
Curd : 200 gms
Lemon juice : 1 tsp
Salt : A pinch
Garlic paste : 1 tsp
Method
Drain water from the curd by hanging it in a muslin cloth for
2 hours. Put it in a bowl and whisk it to make creamy. Add the
balance ingredients into it. Mix well.
60
MIXED VEGETABLE SALAD

For Decoration
Shredded cabbage : ¼ cup
Carrot sticks : ¼ cup
Ingredients
Cucumber : 200 gms
Tomato : 200 gms
Onion : 200 gms
Capsicum : 200 gms
French dressing : ¼ cup
Method
Cut the vegetables into cubes and mix with the french dressing
already made. Serve in a glass vessel. Decorate with shredded
cabbage and carrot sticks.
SPROUTED GREEN GRAM SALAD
Ingredients
Sprouted green gram : 1 cup
Refined oil : 2 tbsp
Onion sliced : 1 cup
Green chilli, chopped : 1 tbsp
Tomato, chopped : ½ cup
Coriander leaves, chopped : ¼ cup
Salt : To taste
Asafoetida : A pinch
Curd, beaten : 1 cup
Sugar : A pinch
Method
Steam sprout green gram in a steamer for 5 minutes. Add 2
tbsp oil in a frying pan and saute onion and green chillies lightly.
61
Cool and mix with salt, asafoetida, curd, sugar and steamed sprout
green gram. Transfer them to a serving bowl and decorate with
sliced tomatoes and coriander leaves.
POMEGRANATE SALAD
Ingredients
Cabbage : 1 small cabbage
Spring onion : 3
Capsicum : 2
Green chillies : 2
Salt and pepper : To taste
Sugar : A pinch
Pomegranate
(shelled, cleaned & segmented) : A small one
Method
Grate the cabbage. Finely slice the capsicum, spring onion and
green chillies. Mix all the vegetables in a salad bowl and chill. Just
before serving, add salt, pepper, lemon juice and sugar. Toss well,
garnish with pomegranate seeds.
CARROT AND ORANGE SALAD
Ingredients
Carrot : 500 gms
Orange : 2
Olive oil : 1 tbsp
Pista chio nuts, chopped : 3 tbsp
Cashew nuts, chopped : 1 tbsp
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Salt : To taste
Method
Peel the carrot and grate it. Peel the oranges with a sharp knife
and cut into segments, catching the juice in a small bowl. In another
bowl mix olive oil, lemon juice, orange juice. Season it with a little
salt and pepper. Toss the orange segments together with carrots and
pour the dressing over. Place this in a serving dish and decorate
with nuts.
PINEAPPLE PASTA SALAD
Ingredients
Pineapple cubes : 2 cups
Pasta (boiled) : 1 cup
Cucumber, cut into cubes : 1
Spring onion, chopped : 3
Capsicum, cubed : One
Tomato, cubed
(without its fleshy part) : 1
Cherries : 3
Pineapple rings : 8
Mint leaves : Few
For dressing
Pineapple juice : ½ cup
Orange juice : ¼ cup
Lemon juice : 1 tsp
Honey : 1 tbsp
Salt & pepper : To taste
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Method
In a bowl, mix pineapple cubes, boiled pasta, spring onions,
cucumber, capsicum, tomatoes and mint leaves and keep them
aside. Mix all the ingredients for dressing and add to the above
items. Decorate with half cut pineapple slices. Refrigerate and serve.
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BREAKFAST DRINKS
I n today’s fast world, everyone needs energy and stamina to

cope up with various activities and responsibilities. For an adult,
daily three litres of water are necessary for good health. Two litres
are obtained from food. So one litre must be taken in the form of
water and other beverages. Beverages are divided mainly into two,
viz., Alcoholic (Stimulating, but leave an after-effect) and Non-
alcoholic. Non-alcoholic beverages are again sub-divided into two,
viz., stimulating and refreshing. Tea, coffee, coco, etc. are examples
of stimulating beverages and examples of refreshing beverages are
water, fruit juices, vegetable juices, milk shakes, etc.
The usual breakfast drinks are tea, coffee, fruit juice, vegetable
juices, milk shakes, etc.
TO MAKE GOOD TEA AND COFFEE
1. Use good tea and remember the recipe--one teaspoon ful per
person and one for the pot. The ideal is 60 gm of good tea to
4 litres of boiling water.
2. Use freshly drawn, freshly boiling water. Take water from
a cold tap, use it when it bubbles fiercely. Measured water
may be boiled in metal pots and transferred to another pot
(already heated and containing tea leaves) or tea leaves can be
put directly into the pot in which water has reached boiling
point. Remove the pot from fire and allow the tea to infuse for
5 minutes.
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3. Avoid prolonged infusion.

4. Do not boil or reheat tea.
5. Adding of milk, first or last does not make any significant
difference in the taste of tea but let the people have their choice.
Sugar, if necessary, must be added last.
RUSSIAN TEA
Tea taken hot with sugar and slices of lemon.
ICED TEA
Prepare a strong tea. Pour over crushed ice on which is placed
a sprig of mint.
HOT TEA
Ingredients
Milk : 2 tbsp
Water : 1½ cups
Tea bags/ Tea leaves : 2½ tsp
Sugar : 2 tsp
Method
Bring to boil freshly drawn water. Clean the pot with boiling
water. Put 2 tsp tea leaves or 2 tea bags in the pot and pour the boil-
ing water over it. Cover closely for 5 minutes. Serve immediately
with freshly scalded milk and sugar.
Fresh dried rose petals, cardamom, ground ginger, green
lemon grass can be added along with tea leaves to get a drink with
a different taste. Tea bags are quick and convenient to use.
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HOT COFFEE
Ingredients
Freshly ground coffee powder : 1 tbsp
Water : 2 cups
Sugar : 2 tsp
Milk : 2 tbsp
Method
Clean the pot with boiling water. Put 1 tbsp ground coffee
powder and pour boiling water over it. Cover closely for 5 minutes.
Sprinkle a little cold water to allow faster sedimentation of coffee
powder. Serve with freshly scalded milk and sugar.
INSTANT COFFEE
Ingredients
Boiling water : 1¾ cups
Hot milk : ¼ cup
Sugar : 2 tsp
Instant coffee powder : 1 tsp
Method
Clean the cup with boiling water. Add 1 tsp instant coffee
powder to each cup. Pour the boiling water over it and stir well.
Serve with milk and sugar.
COLD COFFEE
Ingredients
Milk : 1 cup
Coffee powder : 3 tsp
Sugar : 2 tbsp
Crushed ice : 3 cubes
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Method
Take 1 tbsp sugar in each cup. Add milk, coffee powder and
crushed ice. Blend the mixture in an electric blender until foamy.
Serve in tall glasses decorated.
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MILK SHAKES
serving of milk shake provides 150-200 K Cal., 5 g protein

A and about 220 mg calcium. Mango shake provides in addition
608 g retinol and 15mg Vitamin-C. Fruit punch made from fruit
juices is an excellent source of Vitamin-C, providing about 35 g
Vitamin-C per serving.
MANGO MILK SHAKE
Ingredients
Mango pulp : 150 ml
Sugar : 3 tbsp
Milk : 2 cup
Method
Take out the pulp of the mango. Add sugar and milk to it. Blend
the mixture well in a blender till light and frothy and smooth. Serve
immediately over crushed ice in a tall glass.
ORIENTAL MAGIC
Ingredients
Pineapple (medium sized) : ½
Coriander leaves, chopped : 5 sprigs
Ginger, chopped : 1 tbsp
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Method
Blend all ingredients except crushed ice, using a little water, till
smooth. Strain the juice using a strainer. Add the crushed ice in two
glasses. Pour the juice over it and serve immediately.
FRUIT AND VEGETABLE PUNCH
Ingredients
Carrot cut into small pieces : 2
Apple cut into small pieces : 1
Celery, chopped : 1 tsp
Orange, peeled &
separated into segments : 1
Method
Blend all ingredients using little water till smooth. Strain it.
Pour it into 2 long glasses and serve with crushed ice.
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BREAKFAST
t is a good idea to start the day right by making the first meal of
I the day an enjoyable one. There is a range of breakfasts here to
choose from. Cereals can be prepared in a variety of ways and eaten
for breakfast. Porridges, dosa, oothappam, idlis, bread toast, puris
and parathas are some of the mouthwatering breakfast items. I
have included the usual breakfast drinks to rescue those of who
are really beginners to experiments in the kitchen. Have a good
day, start it right away.
OAT MEAL PORRIDGE
Ingredients
Quick cooking oats : 2 tbsp
Water : ½ cup
Salt : A pinch
Sugar : 1 tbsp
Milk : ½ cup
Method
Sprinkle the oats in the boiling water and cook for five minutes
stirring occasionally. Add salt, sugar and milk. Serve hot.
VERMICELLI UPPUMA
Ingredients
Broken vermicelli : 2 cups
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Onions : 2
Green chillies : 5
Ginger, chopped : ½ tsp
Turmeric powder : ½ tsp
Ghee : 2 tbsp
Carrots, grated : 2
Shredded cabbage : ½ cup
Capsicum : 1
Potato : 1
Cooked peas : 2 tbsp
Salt : 1½ tsp
Oil : 4 tbsp
Lemon : 1
Tomatoes, chopped : 2
For Seasoning
Mustard seeds : ½ tsp
Black gram dal : 1 tsp
Bengal gram dal : 1 tbsp
Broken cashew nut : 1 tbsp
Curry leaves : Few
For Garnishing
Coriander leaves, chopped : 1 tbsp
Grated coconut : 2 tbsp
Method
Heat ghee in a pan and roast vermicelli in the ghee till golden
brown. In another broad vessel heat 10 cups water with a tsp of oil
and little salt. When the water starts boiling, add vermicelli and cook
till it is just tender. Drain off water and pour some more cold water
and drain well. Place a big pan on the fire. Pour oil and add green
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chillies, onions and other chopped vegetables and fry in a medium

flame till vegetables are tender. Add tomatoes at the end and fry till
it becomes soft. Add the cooked vermicelli with salt and turmeric
powder. Fry in the medium flame. Squeeze lemon and add to it.
Garnish with coriander leaves and grated coconut.
POHA
Ingredients
Flaked rice : 50 gm
Peanuts : 1 tbsp
Potato : 1 small
Oil : 1 tbsp
Curry leaves : 1 sprig
Red chilli powder : ¼ tsp
Green chilli, chopped : 1
Coriander leaves, chopped : 1 sprig
Lemon juice : 1 tsp
Method
Put the flaked rice in a sieve and keep under running water for
a minute to get soaked. Shake the grains. Cook, peel and cut the
potato into small cubes. Roast the peanuts. Heat one tablespoon oil
in a vessel. Add mustard seeds, curry leaves, turmeric powder and
asafoetida. Add the flaked rice, salt, chilli powder, roasted peanuts,
potatoes and green chillies. Cook stirring occasionally till the poha
is dry. Serve garnished with chopped coriander leaves and sprinkle
one teaspoon lemon juice.
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SPONGE DOSA
Ingredients
Parboiled rice : 2 cups
Rice flakes : ½ cup
Buttermilk : 4 cups
Salt : 2 tsp
Ghee : ¼ cup
Cooking soda : ¼ tsp
Method
Wash rice and rice flakes separately. As rice flakes usually have
some mud, it should be washed well in water. Soak both of these
together in 4 cups of buttermilk for ten hours. Grind it to smooth
paste with salt. Add soda just before preparing dosa.
Heat a tawa and pour a big spoonful of the paste. Do not spread.
Put a little ghee around the dosa and close it with a lid. Cook in a
medium heat for few minutes until there is no raw batter on top of
the dosa. Do not turn over. Serve hot with coconut chutney.
KANJEEVARAM IDLI
Ingredients
Raw rice : 2 cups
De-husked black gram : 2 cups
Salt : 3 tsp
Oil : 5 tbsp
Melted ghee : 3 tsp
Whole black pepper : 1 tsp
Cumin seeds : 1 tsp
Thick curd : 1 cup
Cooking soda : ¼ tsp
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Method
Soak dal and rice together for 3 hours. Grind to a coarse rawa
consistency. Batter should be thick. Do not add washed water. Allow
to ferment till next day. Before steaming, add 5 tbsp oil, 4 tbsp ghee,
crushed pepper, cumin, curd and soda to the batter and mix well.
Grease the idli maker and pour the batter for one inch thickness.
Steam till it is cooked. Serve hot along with idli chilli powder.
IDLI CHILLI POWDER
Ingredients
De-husked black gram : ½ cup
Red chillies : 18
Coriander seeds : 1 tsp
Bengal gram dal : 1 tsp
Tamarind : A small gooseberry sized
Salt : 1½ tsp
Oil : 1 tsp
Method
Heat one tsp oil and roast the ingredients till golden brown.
Grind it with salt and tamarind. Put it in an air-tight container.
CHEESE TOAST
Ingredients
Bread slices : 4
Grated cheese : ½ cup
Tomato chopped : 1
Onion chopped : 1 small
Green chillies chopped : ½ tsp
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Salt : To taste
Milk cream : 1 tbsp
Method
Grate the cheese and mix it with the remaining ingredients.
Spread this mixture on the bread slices and grill it in the oven at
moderate temperature.
RUSSIAN SANDWICH
Ingredients
Buttered bread slices : 8
Lettuce leaves : A few
For the Filling
Chopped, boiled vegetables
(carrot, peas & beans) : 1 cup
Boiled and chopped potatoes : ¼ cup
Pineapple, chopped : ¼ cup
Mayonnaise : ¼ cup
Cream : 2 tbsp
Salt : To taste
Freshly crushed pepper : ¼ tsp
Method
Mix together the vegetables, pineapple, mayonnaise, cream, salt
and pepper to make the filling. Divide it into four equal portions.
Place lettuce leaves in 4 buttered slices and top with a portion of
the filling. Sandwich with the remaining 4 bread slices. Cut each
sandwich into two triangles and serve.
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ALOO (POTATO) PARATHA

Ingredients
Potato : 500 gms
Aniseeds (Perumjeerakam) : ¼ tsp
Green chillies : 6
Ginger-garlic paste : ½ tsp
Turmeric powder : A pinch
Onions : 2
Salt : To taste
Oil : 1 tbsp
Wheat flour : 2 cups
Maida : ¼ cup
Ghee : 1 tbsp
Sugar : 1 tsp
Method
Sieve the two flours in a mixing bowl. Add ghee, salt and sugar.
Mix well. Gradually add water and knead to a smooth dough. Keep
aside. Cook potatoes. Peel and mash. Heat 1 tbsp oil, add aniseeds,
ginger-garlic paste, mashed potatoes with salt, turmeric powder
and garam masala. Add minced onion, green chillies and chopped
coriander leaves. Mix well and remove from fire. Cool it. Make me-
dium sized balls from the dough. Take one ball and roll into thick
and 3 inch width chapatti. Make another of the same size. Place a
spoonful of filling in the middle of the chapatti and carefully spread
it leaving ½” gap all around. Keep another chapatti on top. Using
a little water carefully, seal both the chapatti all around. Dredge
on flour and roll again into high paratha. Fry on a hot tawa, using
½ tsp of the oil for each side of the chapatti. You can use minced
meat for the potatoes.
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CARROT KULCHA
Ingredients
Maida : 5 cups
Yeast : 2 tsp
Sugar : ¼ tsp
Oil : 2 tsp
Salt : To taste
Lukewarm water : Enough to mix the dough
For the Filling
Grated carrot : 3 cups
Oil : 4 tbsp
Tomato, chopped : 1
Chilli sauce : 1 tsp
Salt : To taste
Method
Dissolve yeast and sugar in ¼ cup of lukewarm water. Cover
and allow to froth for 10 minutes. Mix salt and oil with flour. Add
the frothed yeast mixture and gather dough with finger tips. Use
more lukewarm water for mixing the dough. Close it with a wet
cloth and allow the dough to double in its volume.
Heat oil in a pan and fry the grated carrot. When oil separates,
add green chillies, tomato and salt. Saute for 3 minutes. Add chilli
sauce and remove from the fire. The carrot kulcha is ready.
PANEER CAPSICUM OOTHAPPAM
Ingredients
Raw rice : 2 cups
Par boiled rice : 2 cups
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Black gram : ½ cup

Red gram dal : ¼ cup
Fenugreek seeds : ½ tsp
Salt : To taste
Oil : Sufficient for frying
For Garnishing
Grated cheese : ¼ cup
Capsicum finely chopped : 1 cup
Paneer finely chopped : ½ cup
Method
Soak all the ingredients, except salt and oil, together in water for
4 hours. Grind it to a smooth paste. Add salt and allow fermenting
for 10 hours. Heat a tawa and spread a ladleful batter into thick
circles. Finely cut the capsicum along with chopped paneer and
grated cheese can be sprinkeld on top. Add oil and fry both sides.
Serve hot with chutney and sambar.
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EGGS
E ggs are highly nutritious and are very versatile ingredient. Their
flavour and aerating and binding capacity gives them special
place as they are the most versatile foods and can be used in a
variety of ways.
Eggs are rich in protein, fat, calcium and vitamins. A simple
egg served for breakfast will provide approximately 90Kcals., 7 g of
good quality protein and about 180 g of retinol (vitamin-A). A
more elaborate omelette such as Cheese omelette, Spanish omelette,
Chinese omelette will give roughly 300Kcals., 13 g of protein and
370 g of retinol. Recipes of such omelettes are given below.
CHEESE AND MUSHROOM OMELETTE
Ingredients
Eggs : 2
Cheese grated : 1 tbsp
Mushrooms, cleaned and sliced : 4
Butter : 2 tbsp
Water : 1 tsp
Salt : To taste
Method
Slice mushrooms. Saute them in 2 tbsp of butter till soft. Stir
in grated cheese and remove from fire. Beat eggs with a fork. Mix
it with water, pepper powder, salt and the above mixture.
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With a fork or a palette knife, draw the mixture from the sides
to middle of a non-stick pan and tilt pan so that the uncooked egg
runs underneath and sets. When the underneath is set but the top
still slightly runny, fold the omelette in half.
Turn a 2-egg omelette upside down into a warm plate. Serve
immediately.
SPANISH OMELETTE
Ingredients
Eggs : 2
Butter : 1 tbsp
Onion chopped : 1
Peas cooked : ¼ cup
Tomato chopped : 1
Capsicum chopped : 1
Ham chopped : 1 tbsp
Salt : To taste
Tabasco sauce (optional) : 3 drops
Method
Heat butter in a pan and saute the chopped onion. Add cooked
peas, chopped tomatoes, capsicum and ham. Remove from heat
when piping hot. Add pepper powder and salt to eggs and beat
well. Pour the hot mixture into it and mix well. Melt little butter
in a non-stick pan. Pour the eggs mixture into the pan and let it
set around the edges as it set, tilting the pan to allow the uncooked
pan to keep omelette moving freely in the pan. If the omelette is
very thick, do not fold it. Serve at once, as the egg continues to
cook in its own heat and omelette may become leathery if it is left
stand too long.
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CHINESE OMELETTE
Ingredients
Minced chicken : 100 gms
Eggs : 4
Onion chopped : 1 cup
Garlic chopped : 2 tbsp
Sliced mushroom : 1 cup
Bamboo shoot sliced : 2 tbsp
Capsicum chopped : 1
Carrot grated : ½ cup
Pepper powder : 1 tsp
Salt : To taste
Ajinomoto : ¼ tsp (optional)
Soya sauce : 1 tsp
Chicken stock : 2 cups
Oil : 2 tbsp
Spring onion : To decorate
Method
Heat oil in a pan and saute onions, ginger and garlic. Stir-fry
sliced mushrooms, bamboo shoot, capsicum and grated carrot. Add
minced chicken. Stir-fry for 2 minutes. Add one and a half cups of
chicken stock and salt to taste. Lastly add 2 tsp soya sauce, pepper
powder, salt and ajinomoto. Allow it to cool.
Beat the eggs and fold it in the above mixture. Add remaining
half cup of chicken stock. After folding, pour it in a baking dish
and keep for 25 minutes in a pre-heated oven (2000 C). Cut it into
pieces. Serve immediately on a platter. Garnish with chopped spring
onion on top.
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SPICY OMELETTE
Ingredients
Eggs beaten : 2
Vegetable oil : 2 tbsp
Onion finely chopped : 1
Cumin powder : ¼ tsp
Cloves crushed : 1
Garlic crushed : 1
Green chillies finely chopped : 2
Coriander leaves : 3 sprigs
Tomato (inside portion removed
& chopped) : 1
Potato cubed : 1 small
Cooked peas : 2 tbsp
Cooked corn : 2 tbsp
Cheese grated : ¼ cup
Salt : To taste
Method
Heat the oil in a pan. Add the chopped onion, cumin powder,
crushed garlic, cloves, green chillies, tomato, potato, peas, corn
and coriander leaves. Mix well. Cook over a medium heat, stirring
for few minutes until the potato and tomato are almost tender.
Season well.
Pre-heat the grill to high. Increase the heat under the pan and
pour in the beaten eggs. Reduce the heat, cover and cook until the
bottom layer is brown. Turn the omelette over and sprinkle with
grated cheese. Place under the hot grill and cook until the egg sets
and the cheese melts. Garnish the omelette with sprigs of coriander
leaves and serve with salad for a light lunch. If you prefer, serve it
for breakfast.
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LUNCH
t is a section that will make everyday cooking so simple, pleasant

I and tension free. The recipes in this section which, for many of
you, may be your first experience in the kitchen help and will take
the scare out of cooking so that you will emerge as a more confident
and creative cook.
FISH BIRIYANI
Ingredients
Fish : 500 gms
Basmati rice : 2 cups
Onion sliced : As necessary
Ghee : 4 tbsp
Cashew nuts : 25 gms
Kismis : 25 gm
Cinnamon : 2
Cloves : 3
Cardamom : 3
Salt : To taste
For Fish Masala
Onion sliced : 250 gms
Small onion sliced : 100 gms
Tomato chopped : 2
Crushed green chillies : 3
Ginger paste : 1 tbsp
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Garlic paste : 1 tbsp

Curry leaves : Few
Garam masala : 1 tsp
Chilli powder : 1 tsp
Coriander powder : 1 tsp
Turmeric powder : 1 tsp
Salt : To taste
Method
Heat 4 tbsp ghee in a pan. Fry cashew nuts and kismis and
remove from ghee. Fry the sliced onion and remove. Then add
cinnamon, cloves and cardamom. Then add the rice and fry for
5 minutes. The rice must be cleaned, washed, soaked in water for
15 minutes and drained. Add 4 cups of boiling salted water. Boil
it over high heat for one minute, uncovered. Then reduce the heat
to medium and cook for 5 minutes till holes appear in the rice. Do
not stir. Cover the pan with a well-fitting lid. Reduce the heat to as
low as possible and cook for another 5 more minutes. Then remove
the lid and stir with a fork.
Cut the fish into pieces, clean and drain. Marinate it with ½
tsp turmeric powder, ½ tsp chilli powder, ½ tsp garam masala and
salt to taste. Let it stand for half an hour. Heat oil in a pan and fry
the fish. From the same oil, take 2 tbsp oil and fry the sliced onion,
when it becomes brown add ginger paste, garlic paste, crushed
green chillies, sliced small onions. Saute for 3 minutes. Then add
the remaining masala (½ tsp turmeric powder, ½ tsp chilli powder,
1 tsp coriander powder and salt). When oil separates, add chopped
tomatoes and a little water. Add the fried fish pieces and boil for 3
minutes at low fire.
In order to arrange the Fish Biriyani, take a serving bowl and
spread some rice at the bottom of the vessel and place some fish
curry over it. Spread the roasted cashew nuts, kismis, fried onions
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and a little coriander leaves and mint leaves. Above this, spread
the rice, fish masala and again rice. Lastly add some more roasted
cashew nuts, kismis and fried onions and serve hot immediately.
TRICOLOUR PULAO
Ingredients
Basmati rice : 1 cup
Water : 2 cups
Cumin seeds : ½ tsp
Cardamom : 4
Cloves : 4
Onion finely sliced : 1
Carrot finely diced : 1
Frozen peas thawed : ½ cup
Frozen corn thawed : 1/3 cup
Fried cashew nuts : ¼ cup
Ground cumin seeds : ¼ tsp
Salt : To taste
Method
Wash the rice, then soak it in water for 15 minutes and allow to
drain. Heat oil in a large pan over medium heat, and fry the cumin
seeds, cardamoms and cloves. Add the onions and fry until lightly
browned. Add the diced carrot and cook for 5 minutes. Add the
drained basmati rice, stir well to mix. Add the peas, corn and fried
cashew nuts. Add two cups boiling water and powdered cumin
seeds and salt. Bring to boil. Cover and simmer for 10 minutes
over a low heat until the water is absorbed. Leave to stand for 5
minutes more. Fluff up the rice with a fork, transfer to a warmed
dish and serve hot.
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CARAMELIZED RICE
Ingredients
Granulated sugar : 2 tbsp
Cardamom : 4
Cinnamon 1’’ pieces : 2
Cloves : 3
Salt : ½ tsp or to taste
Water : 2 cups
Method
Wash the rice, soak it in water for 15 minutes and drain it aside.
In a large pan, heat vegetable oil over a medium flame. When the oil
is hot, sprinkle the granulated sugar over the surface and wait until
it has caramelized. Do not stir. Reduce the heat to low and add the
spices. Let sizzle for above 15 seconds, then add the rice and salt.
Fry gently, stirring for 3 minutes. Pour the boiled water and let it
boil steadly for 2 minutes. Then reduce the heat to very low. Cover
the pan and cook for ten minutes. Remove this rice from the heat
and let it stand for 5 minutes. Gently fluff up the rice with a fork
and transfer to a warmed dish to serve.
VEGETABLE BIRIYANI
Ingredients
Cloves : 3
Cardamom : 3
Vegetable stock : 2 cups
Garlic : 3 pieces
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Small onion chopped : 2

Cumin seeds : 1 tsp
Turmeric : ½ tsp
Chilli powder : ½ tsp
Salt : To taste
Oil : 2 tbsp
Potato cut into cubes : 1
Carrot sliced : 2
Cauliflower, broken into florets : ½
Beans cut into 2 cms : 50 gms
Lime juice : 2 tbsp
Method
Clean, wash and soak the rice in water for 15 minutes and drain.
Put the rice with the cloves and cardamom into a large heavy pan.
Pour the vegetable stock and allow to boil. Reduce the heat, cover
the pan and simmer for ten minutes or until the stock has been
absorbed.
Heat 2 tbsp oil in a pan and add garlic chopped, small on-
ion chopped, cumin seed paste, coriander powder, chilli powder,
turmeric powder, pepper powder, and salt. Fry for a minute and
add the vegetables and ¼ cup of water. Cover and cook in a low
flame for ten minutes. Transfer this into an ovenproof vessel. Add
the chopped coriander leaves. Spoon the rice over the vegetables.
Sprinkle lime juice over it. Cover and cook in the oven for 15
minutes. Fluff up the rice with a fork and before serving garnish
with more coriander leaves.
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CHICKEN NOODLES
Ingredients
Noodles : 200 gms
Oil : 2 tbsp
Small onion sliced : 2
Carrot cut lengthwise : 1
Capsicum cut lengthwise : 1
Beans cut lengthwise : 7
Cabbage sliced : ½ cup
Chilli sauce : 1 tsp
Soya sauce : 1 tsp
Tomato sauce : 1 tsp
White pepper powder : 2 tsp
Cooked shredded chicken : ½ cup
Spring onion chopped : 4 stalks
Ajinomoto : A pinch (optional)
Salt : To taste
Method
Cook noodles with 1 tsp salt, a little oil and drain. Smear 1 tsp
vegetable oil into it and keep open and cool. Heat 2 tbsp oil in a
vessel and add sliced small onions, fry for half a minute. Add the
cut vegetables and saute it until the vegetables are ¾ cooked. Add
chilli sauce, soya sauce, tomato sauce, the noodles and stir well,
tossing the noodles. Add cooked shredded chicken, spring onion,
salt and toss well. Serve hot with chilli sauce.
NUT PULAO
Ingredients
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Garlic clove crushed : 2

Onion chopped : 1
Carrot grated : ½ cup
Mustard seeds : 1 tsp
Cumin seeds : 1 tsp
Cardamom : 4
Vegetable stock : 2 cup
Cashew nuts : 1 cup
Salt : To taste
Method
Clean, wash and soak the rice in water for 15 minutes and
drain. Heat oil and fry onions, garlic and carrot for 5 minutes. Add
the drained rice and fry for 3 minutes. Pour the vegetable stock,
stirring and cook in a low flame for ten minutes. Add salt to taste.
Stir in the cashew nuts. Serve with fresh chopped coriander leaves
on top.
PINEAPPLE FRIED RICE
Ingredients
Pineapple : 1
Vegetable stock : 2 cups
Carrot grated : 1
Cabbage cut into thin strips : 1 tbsp
Green chilli chopped : 2
Spring onion chopped : 1
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Oil : 2 tbsp
Salt : To taste
Soya sauce : ½ tsp
Chilli sauce : ½ tsp
Method
Clean, wash and soak the rice in water for 15 minutes and
drain. Fry the rice with 1 tbsp oil and add the vegetable stock, salt
and allow to boil. Reduce the heat, cover the pan and simmer for
ten minutes or until the stock has been absorbed.
Keeping the leaves intact cut the pineapple into half lengthwise.
Remove the inside portion. Cut the pineapple flesh into chunks,
sprinkle a little lime juice over them to prevent colour changing
and keep aside.
Heat 1 tbsp oil in a pan and saute onion, carrot, cabbage and
green chillies. Add the cooked rice, salt, and pineapple pieces. Toss
well. Add spring onion chopped, pepper powder, soya sauce and
chilli sauce. Mix well and spoon it into the shells. Serve hot.
VEGETABLE STEW
Ingredients
Carrot cubed : 1
Potato cubed : 1
Green peas : ¼ cup
Onion cubed : 1
Green chilli slitted : 5
Ginger 1" sliced : 1
Curry leaves : 2 sprigs
Cinnamon 1" piece : 1
Cloves : 4
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Black pepper crushed : ½ tsp

Cardamom : 2
Ghee : 1 tbsp
Coconut milk- 1st extraction : ½ cup
Coconut milk- 2 extraction
nd
: 1½ cups
Method
Heat a heavy pan, add one tbsp ghee, cinnamon, cloves,
cardamom and crushed pepper. Saute for 2 minutes. Add slitted
green chillies, ginger and onion cubed and fry for a few minutes till
onion is transparent. Add the vegetables and saute oil. Pour second
extraction of coconut milk, bring to boil, reduce heat, simmer and
cook till the vegetables are tender. Add the first extraction of coconut
milk and immediately remove from fire. Garnish with curry leaves,
Julian cut ginger, fried in ghee.
CHICKEN-65
Ingredients
Boneless chicken : 500 gms
Ginger- garlic paste : 1 tbsp
Cumin powder, roasted : 1 tsp
Kashmiri chilli powder : 1 tbsp
Red orange food colour : A pinch
Curd : 2 tbsp
Maida : 1 tbsp
Lemon juice : 1 tsp
Egg : 1
Salt : To taste
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Curry leaves : A few

Green chilli slitted : 6
Oil : For frying
Method
In a bowl, add the chicken pieces, ginger- garlic paste, cumin
powder, turmeric powder, chilli powder, garam masala, food colour,
corn flour, maida, lemon juice, egg, curd and salt. Mix well and
keep it for half an hour. Heat oil in a pan and fry the marinated
chicken and drain it.
Take 2 tbsp oil from the pan. Fry the green chillies and curry
leaves in it. Add the fried chicken into it. Serve with onion rings
and coriander leaves chopped.
TOMATO CHICKEN CURRY
Ingredients
Chicken : 1 kg
Cinnamon stick : 1
Cardamoms : 2
Cloves : 2
Chilli powder : 1 tbsp
Ginger- garlic paste : 1 tbsp
Tomato puree : ½ kg
Water : 1 cup
Salt : To taste
Method
Heat 2 tbsp oil, add the crushed spices. When it becomes light
brown add chilli powder, turmeric powder and stir well for one
minute. Add the ginger- garlic paste, tomato puree and stir for 3
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minutes. Add the chicken pieces, ½ cup water and salt. Cover and
cook for 10 minutes. Serve hot with rice.
CHINESE FISH FRY
Ingredients
Fish (White pomfret slices or seer fish) : ½ kg
For Marinating
Soya sauce : 1 tsp
Chilli sauce : 1 tbsp
Salt : To taste
Ajinomoto : A pinch
Oil : For shallow frying
Green chilli, chopped : 2
Spring onion, chopped : 2 tbsp
Method
Marinate the fish with soya sauce, chilli sauce, salt, ajinomoto.
Keep aside for at least 15 minutes. Rub the marinated fish slices
into corn flour. Shallow fry fish till both sides are cooked well and
browned. Serve it garnished with chopped green chilli and spring
onion. Can also serve with chicken noodles.
FRIED PRAWNS
Ingredients
Prawns cleaned and de-veined : ½ kg
Chilli powder : 1 tbsp
Soya sauce : 1 tsp
Salt : To taste
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Oil : 2 tbsp
Onion sliced : 1
Lime : 1
Method
Cook the prawns with chilli powder, turmeric powder, soya
sauce, salt and little water for 5 minutes till all the water evapo-
rates. Keep aside. Heat 2 tbsp oil, add sliced onion, fry for a minute,
stirring well till light brown. Add the cooked prawns frying until
golden brown, sprinkle pepper powder and squeeze lime juice, stir
well and remove from fire. Goes well as a side dish with rice.
FISH FINGERS
Ingredients
Thick fish fillets : ½ kg. cut into fingers
Breadcrumbs : 2 cup
Groundnut oil : For deep frying
For Marinating
Lime juice : 2 tsp
Salt : 1 tsp
Ginger juice : 1 tbsp
Onion paste : 1 tbsp
Seasonings for Flour
Flour : 1 cup
Salt : ½ tsp
Pepper powder : 1 tsp
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For the Batter

Flour : 4 tbsp
Eggs : 2
Salt : A pinch
Method
Wash and pat dry the fish fingers. Marinate with chilli powder,
lime juice, salt, ginger juice, onion paste for half an hour. Remove
the fish from the marinade and roll in the seasoned flour. Beat the
egg. Add 3 tbsp maida, pepper powder, chilli powder and a pinch
of salt. Now dip the fish fingers in the batter and then roll in the
breadcrumbs. Heat groundnut oil in a vessel and deep fry the fish
fingers. Serve hot with chutney or ketchup.
VEGETABLE KORMA
Ingredients
Butter : ¼ cup
Onion sliced : 1
Crushed garlic : 3
Crushed ginger : 1" piece
Crushed cumin : 1 tsp
Coriander powder : 1 tbsp
Cardamom : 5
Cinnamon : 2 sticks
Red chilli chopped (seeded) : 2
Potato peeled and cut into cubes : 1
Brinjal cut into cubes : 1
Mushroom sliced : 1 cup
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Beans cut into 2.5 cm length : ½ cup

Curd : 4 tbsp
Cream : ½ cup
Salt : To taste
Coriander leaves : Few sprigs
Method
Wash and cut the vegetables. Melt butter in a heavy pan. Add
sliced onion and saute for 5 minutes. Add garlic and ginger, then stir
in the cumin, coriander, turmeric, cardamom, cinnamon, chopped
red chilli. Saute for one minute. Add the potato cubes, brinjal,
mushroom and water. Cover the pan, bring to the boil. Then lower
the heat and simmer for ten minutes. Add the beans and cook for
5 more minutes. Add salt, pepper, curd, garam masala. Lastly add
the cream. Mix well and decorate with chopped coriander leaves.
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SNACKS
MIXED VEGETABLE PAKORA

Ingredients
Bengal gram flour : 1½ cup
Grated cabbage : ½ cup
Grated carrot : ½ cup
Beans chopped : ½ cup
Palak chopped : ½ cup
Onion chopped : ½ cup
Green chilli chopped : 1 tbsp
Salt : To taste
Cumin seed powder : ¼ tsp
Hot oil : 2 tsp
Sodium bicarbonate : A pinch
Oil : For frying
Method
In a bowl, take grated and chopped vegetables. Add turmeric
powder, chilli powder, cumin seed powder, garlic paste, bengal gram
flour and salt to taste. Mix together and beat well. Add 2 tsp hot
oil. Keep covered for 20 minutes to swell. Add a pinch of sodium
bicarbonate at the time of frying.
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Heat oil in a pan to just below smoking point. Drop a tbsp

full of the mixture into the hot oil. Deep fry them at a time. Turn
once or twice till golden brown in colour. Drain on kitchen napkin
paper. Serve hot with mint chutney or tomato sauce and sprinkle
with pakora masala.
Ingredients for Pakora Masala
Cumin seed powder : 1 tsp
Salt : ¼ tsp
Amchur powder : 1 tsp
Method
Mix all the ingredients together.
MEAT PATTIES
Ingredients
Potatoes : 500 gm
Bread : 2 slices
Minced meat : 100 gm
Green chillies chopped : 2
Ginger chopped : 1 tsp
Oil : 2 tbsp
Onion : 1 lag
Coriander leaves chopped : 1 tsp
Lime juice : 2 drop
Garam masala : ¼ tsp
Dry mango powder : ¼ tsp
Salt : To taste
Oil : For frying
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Method
Boil potatoes. Peel and mash them well. Soak bread slices in
water. Squeeze out moisture and mix with potatoes. Add salt and
lime juice. Grind green chillies and ginger. Heat oil in a pan. Add
chopped onion. When onion is light brown add ginger-chilli paste.
Add chilli powder and garam masala. Add minced meat to it. Mix
well. When cooked, add dry mango powder and salt to taste. Divide
the potato mixture and meat minced into equal portions. Shape
potatoes into cups and stuff with the meat mixture. Bind the edges
together and shape into rounds. Deep fry till crispy.
MEAT SAMOSA
Ingredients
Maida : 125 gm
Dalda : 30 gm
Salt : To taste
Oil : 2 tbsp
Onion chopped : 1
Garlic : 2 flakes
Oil : For frying
Method
Sift flour. Add salt. Rub in dalda. Add enough water to make a
soft dough. Knead well and set aside covered for at least 30 minutes.
Heat 2 tbsp oil and add ginger, garlic, green chillies and onion. Saute
without discolouring. Add garam masala and chilli powder. Mix it
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with coriander leaves. Mix well and remove the cover. Knead the
dough. Divide into small portions. Roll out into rounds of about
3'' diameter. Cut it into two. Make a cone of each piece. Put the
prepared filling. Seal the edges with water. Fry in deep oil till light
brown.
SHAMMI KABAB
Ingredients
Onion finely chopped : 2
Lean lamb, boned and cubed : 250 gm
Chana dal : 50 gm
Cumin seeds : 1 tsp
Water : 175 ml
Mint leaves chopped : ½ tsp
Besan flour : 1 tbsp
Egg beaten : 2
Oil : For frying
Method
Put the first seven ingredients into the cooker and boil. After
five minutes, open the cooker and after adding salt, put again on the
fire to reduce the excess water. Put it in a mixer and make a paste.
Put the paste into a mixing bowl and add coriander, mint leaves,
lemon juice and besan flour. Knead it well. Divide the mixture into
ten portions and use hands to roll each into a ball and then flatten
lightly. Dip the kabab in beaten egg and shallow fry each side until
golden brown.
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CHICKEN ROLL
Ingredients
Boiled chicken : ½ cup
Hard boiled egg : 1
Onion chopped : 2 small
Breadcrumbs : 5 tbsp
Cheese grated : 1 cube
For White Sauce
Maida : 2½ tbsp
Butter : 2 tbsp
Milk : 1 cup
Salt : To taste
For Coating
Beaten egg : 1
Breadcrumbs : 1 cup
Method
Heat 2 tbsp butter in a pan, add maida, stir continuously on
medium heat until the flour turns light brown. Remove from heat
and gradually add milk, stirring continuously so as not to form
lumps. If lumps do appear, press them against the sides of the pan
to dissolve them.
Put the pan back on fire and cook till the white sauce turns
thick and starts leaving the sides of the pan. Add salt and pepper.
Remove from fire. Add minced boiled egg, boiled and shredded
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chicken pieces, minced onion, garam masala, chilli powder, bread-

crumbs, coriander leaves and grated cheese. Mix well, shape into 8
rolls with greased hands. Dip each roll in beaten egg and coat well
with breadcrumbs. Deep fry in medium heat till golden brown.
Serve hot with ketchep.
MEDHU VADA
Ingredients
Urad dal : 250 gm
Green chillies : 4
Curry leaves : Few
Salt : To taste
Method
Soak dal in water for 5 hours. Drain out the water and grind
to a paste along with chillies and asafoetida. Mix in sliced curry
leaves and salt. Form into round vadas on a wet cloth. Make a hole
in the centre and deep fry to a golden brown colour. Drain and
serve either with coconut chutney or sambar poured over the top.
RAVA KESARI
Ingredients
Rava : 1 cup
Milk : 2 cups
Sugar : 2 cups
Ghee : 1 cup
Cashew nuts : 10
Raisins : 10
Cardamom powder : 1 tsp
Kesari powder : 1 pinch
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Method
Take 1 tbsp ghee in a thick bottomed pan and fry rava. Add
milk and sugar to it and stir. When it starts thickening, add the
balance of ghee cashewnuts and raisons stir well. Add kesari powder
and cardamom powder. When it can be made into smooth balls,
transfer it into a greased tray and spread evenly. Cut into desired
shapes and serve.
VEGETABLE CUTLET
Ingredients
Potato : 100 gm
Carrot : 100 gm
Onion : 50 gm
Green chillies : 3
Coriander leaves : A sprig
Salt : To taste
Roasted cumin seed powder : ¼ tsp
Maida : 2 tbsp
Water : 2 tbsp
Breadcrumbs : ¾ cup
Oil : For frying
Method
Boil potatoes, peel and mash it. Grate carrots and shell the
cooked peas. Take these vegetables in a bowl and mix with green
chillies chopped, coriander leaves, garam masala, cumin seed
powder, pepper powder and salt to taste. Form into cutlets of
desired shape. Make maida paste in another bowl. Dip each cutlet
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into the maida paste and roll in breadcrumbs. Heat oil in a pan to
near smoking point, deep fry the cutlets to a golden brown colour.
Drain on kitchen napkin paper. Serve with mint or coriander
chutney or tomato sauce.
VEGETABLE SPRING ROLL
Ingredients
For Filling
Carrot cut into strips : ½ cup
Beans cut into strips : ½ cup
Cabbage finely shredded : ½ cup
Mushrooms sliced : 1 cup
Spring onion with leaves chopped : 3
Celery chopped : ¼ cup
Garlic chopped : 1 tsp
Green chilli chopped : 1 tbsp
Ajinomoto : ¼ tsp (optional)
Soya sauce : 1 tbsp
Oil : 4 tbsp
Salt : To taste
Oil : For frying
For the Batter
Maida : 1 cup
Corn flour : 1 cup
Eggs : 2
Water : 2½ cups
Salt : To taste
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Method
Mix egg, corn flour, maida and salt in a bowl. Pour 1 cup of
water to make a batter. Beat it again, add the remaining 1½ cup
water. Beat well to get a smooth batter of pouring consistency.
Keep aside.
Heat oil in a pan, stir-fry ginger, garlic. Add carrot, beans,
mushrooms and stir fry for 2 minutes. Also add spring onion,
cabbage, celery, green chillies and stir-fry for two minutes. Add
pepper powder, salt, soya sauce and stir-fry for another two minutes.
Keep aside to cool.
Heat a non-stick pan. Keeping the pan on medium heat, pour
a serving spoon full of batter and roll the pan to get a thin pancake.
Cover it with a lid. Remove the pancake when cooked. Do not turn.
Keep 2 tbsp filling on a pancake. Fold the edge over and roll half
way. Fold both sides towards the centre. Brush maida paste along
the edges and roll further and then seal. Keep aside.
Heat oil in a frying pan and deep-fry the roll to golden brown
and crispy. Cut it into 3-4 pieces and serve hot with garlic dip or
ketchep.
CHICKEN CUTLET
Ingredients
For Outer Covering
Potatoes boiled and mashed : 5
Chat masala : 1 tsp
Salt : To taste
For Filling
Boneless chicken minced : 250 gm
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Jeera : ½ tsp
Onion chopped : 1
Garlic chopped : 1 tbsp
Green chillies chopped : 1 tbsp
Red chillies crushed : 3
Chopped mint : 1 tbsp
Lime juice : 1 tbsp
Salt : To taste
Oil : 3 tbsp
For Coating
Egg beaten : 1
Breadcrumbs : 1 cup
Oil : For frying
Method
To prepare the outer covering, add chat masala, salt and chilli
powder to mashed potatoes. Mix well and keep aside.
Heat oil in a pan. Add jeera. When jeera turns golden, add
chopped onion. Saute for one minute. Add minced chicken. Stir-fry
for one minute. Cook the chicken till tender under low heat. Add
ginger, garlic, crushed red chillies, chopped green chillies, salt,
coriander powder, garam masala, chopped mint and lemon juice.
Mix well and remove from heat and allow to cool. Make ten balls of
mashed potatoes. Flatten each ball on the palm of your hand. Put
1 tbsp of filling in it. Wrap the potato mixture around the filling.
Flatten to make a cutlet. Similarly make 10 cutlets.
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Heat oil in a pan. Spread breadcrumbs in a plate. Beat one egg.

Dip each cutlet in the beaten egg, roll in breadcrumbs and shallow
fry on both sides till golden. Drain and garnish with mint leaves
and onion rings.
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DINNER
CHAPATTI
Ingredients
Wheat flour : 2 cup
Salt : ½ tsp
Lukewarm water
Method
Take the flour and salt in a bowl. Make a well in the center and
gradually stir in the water, mixing well with the fingers. Knead it for
5 minutes. Leave it for 15 minutes. Divide the dough into 10 equal
parts. Roll out each part to a circle on a well-floured surface. Place
the chapatti griddle over a high heat. When steams rise from it, lower
the heat to medium and put the first chapatti to the griddle. When
the chapatti begins to bubble, turn it over, press down with a clean
towel and remove the cooked chapatti from the griddle and keep
warm in a piece of foil lined white kitchen paper while you cook the
other chapatties. Repeat the process until all chapattis are cooked.
SOYA ROTI
Ingredients
Wheat flour : 500 gm
Soya flour : 50 gm
Salt : 1 tsp
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Palak : 200 g
Ghee : ¼ cup
Method
Wash and chop palak leaves. Steam it and grind to a paste. Mix
the wheat flour, soya flour, palak paste, salt and knead into a dough
with lukewarm water. Allow to stand for half an hour. Prepare rotis
and oil them lightly.
NAN
Ingredients
Maida : 4 cups
Yeast : 1 tbsp
Sugar : 1 tsp
Lukewarm milk : 150 ml
Ghee : 3 tbsp
Yogurt : 2 tbsp
Salt : ½ tsp
Method
Mix 3 tbsp lukewarm milk with yeast and sugar. Set aside for
10 minutes. Take maida in a large bowl. Make a well in the center,
add ghee, yogurt, salt and yeast mixture. Combine the mixture
using hands until it forms a soft dough. Use the remaining milk
for kneading. Turn the dough out on to a lightly floured surface
and knead for about 10 minutes or until it feels smooth. Return
the dough to the bowl, cover with a wet cloth and leave in a warm
place for about an hour or until it has doubled in size. Turn out
the dough back on to the floured surface and knead for further 3
minutes. Divide into 8 equal parts. Shape into balls and roll out into
teardrop shapes. Heat a tawa and place this on it. When bubbles
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come out, turn it once and then hold it with a chapati holder and
place in the flame directly. It will puff up and turn this once more.
Remove from fire.
BHATURA
Ingredients
Maida : ½ kg
Wheat flour : ¼ kg
Sodium bicarbonate : ½ tsp
Butter : 2 tbsp
Egg : 1
Yogurt : 2 tbsp
Sugar : 1 tsp
Salt : ¼ tsp
Milk : To knead
Method
Sift maida, wheat flour, and sodium bicarbonate together. Rub
in the butter. Make a well in the centre. Add yogurt, egg, sugar
and salt. Turn out on to a lightly floured surface and knead for 10
minutes until smooth and elastic by adding enough milk. Place the
dough in an air-tight container and leave to rise, in a warm place
for about one hour or until doubled in bulk.
Tip out on to a lightly floured surface and knock back. Take
out small balls from it and roll out on a lightly floured surface into
5-inch rounds.
Heat oil in a pan and fry about one minute, turning over after
30 seconds, then drain well on kitchen paper, serve hot.
135
PALAK PURI
Ingredients
Oil : 1 tsp
Palak : 2 bunches
Green chillies : 2
Garam masala : ¼ tsp
Cumin powder : ¼ tsp
Salt : To taste
Sugar : ½ tsp
Oil : For frying
Method
Saute chopped green chillies and finely cut spinach in 1 tsp oil
till moisture dries up. Grind to a smooth paste. Mix this with the
other ingredients. Blend well. Sprinkle water and knead to a smooth
dough. Make puris and deep fry till crisp.
VEGETABLE PARATHA
Ingredients
Potato : 2
Carrot : 2
Peas : ¼ cup shelled
Beetroot : 1
Onion chopped : 1
Green chilli paste : 1 tsp
Salt : To taste
Lemon juice : 1 tsp
Chopped coriander leaves : 1 tbsp
Oil : 1 tbsp
136
For the Paratha

Ingredients
Maida : ¼ cup
Ghee : 1 tsp
Sugar : 1 tsp
Method
Pressure cook potatoes along with grated carrots, beetroots and
peas in another container. Crush peas and peel and mash potatoes.
Squeeze out extra water from cooked carrots,beetroots. Heat oil and
season with ¼ tsp cumin seeds. Add onion chopped to it and fry
it for 3 minutes. Add the squeezed out carrots, beetroots, mashed
potatoes and crushed peas. Add green chilli paste and salt to taste.
Mix with lemon juice and coriander leaves. Keep aside. Stuff with
2 tbsp of filling for each paratha.
Sieve and mix the flour together in mixing bowl. Add butter,
sugar and salt. Mix well with the flour till butter blends. Gradually
add lukewarm water and knead to a smooth dough. Take one ball
and roll into thick and 3 inches wide-chapatti. Make another one of
the same size, place 2 tbsp of filling on the middle of one chapatti.
Carefully spread it leaving ¼" gap all around. Keep another chapatti
on top of this, using little water carefully, seal both the chapattis
around. Dredge on flour and roll again into big paratha. Fry on
hot tawa using 1 tsp of oil or butter for each side of the paratha.
TANDOORI ROTI
Ingredients
Salt : 1 tsp
Water : 1 cup
Ghee : 2-3 tbsp
137
Method
Sift the flour and salt together. Add water to get a soft, pliable
dough. Knead on a lightly floured surface for 5 minutes until smooth.
Place the dough in a lightly oiled bowl, cover with a wet cloth and
leave it for one hour. Tip out the dough on to a lightly floured surface.
Divide the dough into six portions and shape each into a ball, press
out larger round with the palm of your hand. Cover with a lightly
oiled clear film and leave to rest for about 10 minutes. Preheat the
oven to 2000 C. Roll out the rolls into 6-inch rounds and bake for
about 8 minutes. Brush with melted ghee.
DAL MAKHANI
Ingredients
Black gram : 2 cups
Rajma (kidney beans) : ½ cup
Tomato chopped : 1
Onion paste : ½ cup
Ginger-garlic paste : 1½ tbsp
Oil : 2 tbsp
Butter : ½ cup
Salt : To taste
Coriander leaves chopped : Few
Method
Clean and soak gram and rajma for at least 6 hours. Pressure
cook this rajma and black gram with 2 tbsp oil. In a pan heat half
of the butter, add cumin seeds, ginger-garlic paste and onion paste.
Fry till golden brown. Add the masala, turmeric powder and chilli
138
powder. Add chopped tomatoes and salt to taste. Saute till the
tomatoes are cooked. Transfer the cooked rajma and gram and
cook in a slow fire for 10 minutes. Add the remaining butter and
decorate with coriander leaves chopped.
DAL CURRY
Ingredients
Split red gram (tuvara parippu) : 120 gm
Onion : 1
Green chillies : 5
Ghee : 2 tbsp
Salt : To taste
Tempering
Coconut oil : 1 tbsp
Curry leaves : A sprig
Mustard seeds : ¼ tsp
Red chillies : 2
Method
Slice onion and slit green chillies. Heat ghee in a pan and saute
washed red gram, onion, chillies, turmeric. Add enough water to
cook. Put it in a pressure cooker and when tender, remove from the
cooker and put it in another vessel and mash. Add salt and more
water if required. Bring to boil. Temper with the given ingredients.
MASALA POTATO
Ingredients
Potato : 3
Chopped onion : 1
Chopped green chilli : 2
139
Chopped coriander leaves : ½ tbsp

Chopped mint leaves : 1 tsp
Red chilli powder : ¼ tsp
Butter : 2 tbsp
Salt : To taste
Method
Boil the potatoes until soft and mash them down. Heat 2 tbsp
butter in a pan, add chopped onion, green chillies and saute for 3
minutes. Put the masala, red chilli powder, pepper powder, mango
powder and salt to taste. Lastly add the mashed potatoes and mix
with coriander and mint leaves chopped.
SPICED MUSHROOMS
Ingredients
Mushrooms thickly sliced : 3 cups
Red chillies seeded and chopped : 2
Small onions chopped : 6
Groundnut oil : 2 tbsp
Coconut milk : 150 ml
Chopped coriander leaves : 2 tbsp
Pepper powder : To taste
Method
Heat oil in a pan, add garlic and chilli chopped. Then stir-fry
for a few seconds. Add small onions chopped and also stir-fry them
until softened. Add the mushrooms and stir for 3 minutes. Pour
the coconut milk and bring to boil. Season with pepper and salt.
When the gravy becomes thick remove from fire.
140
MIXED VEGETABLE CURRY

Ingredients
Cauliflower broken into florets : 1 small
Carrot thickly sliced : 1
Green beans cut into 2 cm : 100 gm
Oil : ½ tbsp
Onion sliced : 1
Curry leaves : 2 sprig
Green chilli chopped : 3
Curry paste : 2 tbsp
Salt : ¼ tsp
Tomato finely chopped : 2
Vegetable stock : ½ cup
Curry leaves : To garnish
Method
Heat oil in pan and fry the mustard seeds and cumin seeds.
Add the sliced onion, curry leaves and green chilli and ginger
chopped. Fry for 2 minutes. Make a paste by adding little water to
the curry powder (Turmeric ¼ tsp, chilli powder ½ tsp, coriander
powder ½ tsp) and add it to the pan. Mix well. Add the vegetables
and cook for 5 minutes in a slow fire. Add chopped tomatoes and
cook for 3 more minutes. Add vegetable stock. Cover and simmer
over a low heat for 5 minutes until the vegetables are tender. Serve
garnished with curry leaves.
141
RAJMA WITH MINCED MEAT

Ingredients
Rajma : 200 gm
Salt : To taste
Ginger-garlic paste : 1 tbsp
Groundnut oil : ¼ cup
Onion paste : 2 onions
Tomatoes chopped : 250 gm
Green coriander paste : 2 tbsp
Butter : 1 tbsp
Slitted green chillies : 4
Lime cut into circles : 1
For the Masala
Cardamom : 4
Cloves : 4
Cinnamon 2 cm piece : 1
Coriander : 1 tbsp
Poppy seeds : 1 tbsp
Method
Soak rajma overnight in water. Mix the minced meat with salt,
1 tsp chilli powder, ¼ tsp turmeric powder, ginger-garlic paste and
vinegar for half an hour. Pressure cook rajma and minced meat
with 2 cups of water for 10 minutes.
Heat of oil in a pan and put the onion paste. Fry over a medium
flame till golden in colour. Add the remaining turmeric and chilli
powder. Reduce the heat and add chopped tomatoes. Cook till the
142
tomatoes are cooked. Add the cooked rajma and minced meat. Add
coriander leaves paste and the roasted garam masala and bring to
boil. Cook till the gravy become thick. Check seasoning. Lastly
add 1 tbsp butter and remove from fire. Garnish with slitted green
chillies and lemon slices.
KOZHI MASALA
Ingredients
Boneless chicken : 500 gm
Oil : 2 tbsp
Green chilli chopped : ½ tsp
Small onion cut into two : 1 cup
Curry leaves : Few
Chopped coconut : ¼ cup
Kashmiri chilli powder : 1 tbsp
Coriander powder : 1 tbsp
Roasted aniseeds powder : ½ tsp
Tomatoes chopped : ½ cup
Salt : To taste
Method
In a heavy pan heat 2 tbsp oil; put the mustard, ginger, garlic
and saute for 2 minutes. Add chopped green chillies and chopped
coconut. Put the small onion. When it becomes light brown add
the chilli powder, coriander powder, garam masala and roasted
and powdered aniseeds. When it becomes dry, add the tomatoes,
143
chicken pieces, curry leaves and salt. Mix well and cover the vessel;
cook for 10 minutes in a slow fire or till they are soft. When the
gravy is thick remove from fire.
CHICKEN VINDALOO
Ingredients
Chicken cut into medium sized pieces : 1 kg
Oil : 4 tbsp
Onion chopped : 1
Masala
Red chillies : 8
Cumin powder : 1 tsp
Garlic : 10 cloves
Vinegar : 2 tbsp
Salt : To taste
Water : 1½ cup
Sugar : ½ tsp
Vinegar : ½ tbsp
Method
Heat 4 tbsp oil in a vessel. Add mustard seeds, chopped onion
and fry till light brown. Grind masala in vinegar and add the masala
paste to it. Fry for a few minutes in low fire. Add chicken pieces, salt
and 1½ cup water. Cook for 10 minutes. When the chicken become
tender, add ½ tsp sugar, ½ tbsp vinegar and switch off the fire.
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CASHEW FRIED PRAWNS

Ingredients
Prawns cleaned and re-veined : 250 gm
Soya sauce : ½ tsp
Chilli sauce : ½ tsp
Salt : To taste
Oil : 1 tbsp
Onion sliced : 1
Cashew nuts crushed : 1 tbsp
Lime juice : ½ lime
Method
Take prawns in a bowl and add turmeric powder, soya sauce,
chilli sauce and salt. Mix well and keep aside. Heat 1 tbsp oil in a
pan. Add the sliced onion and fry for 5 minutes. Add the marinated
prawns and stir-fry till the prawns are cooked well. Add cashew
nuts chopped, stir well. Then squeeze in lemon juice and stir well.
Serve with parathas.
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HAPPY ENDING
o get a final touch to the meal, desserts must be served. They

T are served at the end of the meal and should complement the
main meal. When the meal is heavy, serve a light sweet and when
the meal is light, serve a heavy dessert.
CHOCOLATE SLICES
Ingredients
Butter : ½ cup
Honey : 2 tbsp
Coco powder : 4 tbsp
Semi sweet biscuits : 200 gm
Raisins : 2 tbsp
Chopped nuts (almonds or peanuts) : 2 tbsp
Method
Put the butter, honey and coco into a pan; put it into a gentle
heat, stir occasionally and remove as soon as the butter melts. Stir
well. Crush biscuits, chop nuts. As soon as the butter mixture has
cooked slightly add the nuts and biscuit crumbs. Stir together
well. Lightly grease a cake tin. Put the mixture into it. Press down
lightly into the tin. Leave it in the fridge to set; When set, dip the
tin in hot water for few seconds and unmould from the tin; Cut
into thin slices or wedges. To serve a scoop of ice cream goes very
well with this slices.
146
VANILLA COOKIES
Ingredients
Flour : 200 gm
Baking powder : 1 tsp
Butter : 125 gm
Powdered sugar : 90 gm
Castor sugar : 60 gm
Vanilla essence : ½ tsp
Egg : 1
Dark chocolate chips : 125 gm
Method
Sieve flour and baking powder together. Beat butter slightly.
Add egg, powdered sugar, castor sugar, sieved flour, vanilla essence,
and dark chocolate chips, one by one and beat well. Lightly grease
two baking trays; place a table spoon full of the mixture on the
baking trays, spacing them well apart to allow for spreading during
cooking. Bake in a preheated oven at 1900 C for 10 minutes.
CASHEW NUT COOKIES
Ingredients
Flour : 125 gm
Baking powder : ½ tsp
Ground cashew nuts : 50 gm
Castor sugar : 70 gm
Egg yolk : 1
Vanilla essence : ¼ tsp
Milk : 3 tbsp if required
Butter : 100 gm
A few cashew nuts for decorating the top of the cookies.
147
Method
Cream the butter and add castor sugar in a bowl and beat until
light and fluffy. Add the egg yolk, vanilla essence, ground cashew
nuts and milk. Knead the dough lightly and chill for half an hour.
Grease the baking sheet and roll out the dough on a floured
surface. Cut out the cookies with a cookie cutter. Place slightly apart
in a baking sheet and place a small piece of cashew nut on top of it.
Refrigerate for 25-30 minutes. Preheat the oven to 1600 C. Bake the
cookies 20-25 minutes until light brown. Cool in a wire track.
PINEAPPLE SQUARES
Ingredients
Flour : 250 gm
Salt : ½ tsp
Butter cut into cubes : 200 gm
Sour Cream : ½ cup
Sugar : ½ tbsp
Lemon essence : ½ tsp
Fresh chopped pineapple : 400 gm
Sugar : 75 gm
Corn flour : 1½ tbsp
Icing sugar : A little
Method
Mix flour, salt and butter in a bowl. Using a fork mix sour
cream with ½ tbsp sugar and add it to the above mixture. Add
lemon essence to the flour. Mix well with a wooden spoon; leave
it in the fridge for 30 minutes. Drain the pineapple and mix with
sugar and corn flour in a saucepan. Cook gently until the mixture
becomes clear and thick. Set aside to cool. Divide the pastry into
2 parts. Roll out both halves. Line the baking tray with one of
the halves. Pour the cooled pineapple mixture over it and spread
148
evenly. Cover with other half of the pastry. Put it in the freezer for
15 minutes till firm. Preheat the oven to 1800 C. Bake for about 40
minutes. Leave to cool in the baking tray. Sprinkle icing sugar all
over; Cut into squares.
COFFEE ICE CREAM
Ingredients
Milk : 1½ cup
Egg yolk : 1
Sugar : 8 tbsp
Thick cream : 1½ cup
Espresso coffee : 4 tbsp or 4 tsp instant
coffee mixed with ¼ cup of water
Vanilla essence : 1 tsp
Method
Heat the milk. Beat the egg yolk and sugar in a bowl until light.
Continue beating and add hot milk. Transfer this mixture to a heavy
saucepan and cook over a medium heat, stirring constantly; cook
until the custard is thick and coat the back of the spoon. Do not
allow the mixture to boil or else it will curdle. Stir in the cream,
coffee and essence. Remove from heat and strain the mixture
through a sieve. Allow it cool to the room temperature. Pour the
mixture into the ice cream bowl and freeze the mixture over night
or until sets.
HONEY NUT ICE CREAM
Ingredients
Milk : 1½ litre
Sugar : 2 cup
Gelatin melted with 3 tbsp of water : 1 tsp
149
Fresh cream : 200 gm

Cashew nut chopped : ¼ cup
Almond chopped : ¼ cup
Honey : ¼ cup
Water : ¼ cup
Method
Boil the milk for 20 minutes. Dissolve corn flour in a little cold
milk and add to the boiling milk along with sugar. Stir constantly
until thick. Remove from heat and cool. Add the melted gelatin and
fresh cream. Combine the almonds and cashew nuts, honey and
water in a small saucepan and heat it. Then cool and add to the
prepared milk. Cover the pan and chill for 20 minutes. Transfer it
to a metal box and store in the freezer.
PASSION FRUIT ICE CREAM
Ingredients
Passion fruits : 12 large
Sugar : 1 cup
Water : 3 cups
Lemon juice : ¼ cup
Method
Cut the fruit into half and scoop out pulp. Strain and remove
seeds. The pulp should measure ¾ cup. Place sugar in a pan with
1 cup of water and bring to boil. Remove from fire and cool. Add
passion fruit pulp, lemon juice and remaining water. Pour into a big
vessel and freeze until set. Blend this in mixer until smooth. Return
to the vessel and freeze until set. Scoop with ice cream scooper and
serve with fresh fruits.
150

Cookery For Beginners - Lilly Babu Jose

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Cookery For Beginners - Lilly Babu Jose

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Lilly Babu Jose

Author’s Note – Lilly Babu Jose 11

he basic knowledge of nutrition rules and techniques of

WEIGHTS AND MEASURES

eighing and measuring is a very important aspect of cookery.

1 Ounce - 28.4 grams

GLOSSARY OF COOKING TERMS

Bake - To cook food in an oven or oven-type appliance

Bouquet garni - Several herbs and spices which usually include

Frosting - Icing sugar used to cover cake.

Pare - To peel thinly.

Shallow fry - Using enough oil, slightly more than stir-frying

Mustard seeds Rai or Sarson Kaduku

Carrot Gajar Karat

Nuts and Seeds

Milk and Milk Products

1. Bulk cheese or any hard cheese variety may be wrapped in wax

7. Eggshells are very porous. Hence please remember to cover it

1. To prevent the discoloration of peeled and sliced potato, sweet

38. For fresh appearance, combine or arrange salads and add

T he secret of creative cooking lies not only in just having and

3. You can puree the tomatoes. Put a tablespoon of oil in a pan,

18. Metal grater to grate vegetables, cheese, etc.

SOME BASIC RECIPES

elongated side is now vertical. Roll again to make a neat circle. Do

S tock is the foundation of all soups. Stock is made by putting

Beans chopped : ½ cup

Chicken stock : 1 litre

Egg beaten lightly : 3

Green food colouring : few drops (optional)

paste. Add groundnut, also stirring at a time. Add the potatoes to

Roasted cumin powder : ½ tsp

Coriander leaves, chopped : 2 tbsp

MAYONNAISE WITHOUT EGGS

MIXED VEGETABLE SALAD

I n today’s fast world, everyone needs energy and stamina to

3. Avoid prolonged infusion.

serving of milk shake provides 150-200 K Cal., 5 g protein

chillies, onions and other chopped vegetables and fry in a medium

ALOO (POTATO) PARATHA

Black gram : ½ cup

t is a section that will make everyday cooking so simple, pleasant

Garlic paste : 1 tbsp

Small onion chopped : 2

Garlic clove crushed : 2

Black pepper crushed : ½ tsp

Curry leaves : A few

Pepper powder : ½ tsp

For the Batter

Beans cut into 2.5 cm length : ½ cup

MIXED VEGETABLE PAKORA

Heat oil in a pan to just below smoking point. Drop a tbsp

chicken pieces, minced onion, garam masala, chilli powder, bread-

Heat oil in a pan. Spread breadcrumbs in a plate. Beat one egg.

For the Paratha

Chopped coriander leaves : ½ tbsp

MIXED VEGETABLE CURRY

RAJMA WITH MINCED MEAT

CASHEW FRIED PRAWNS

o get a ﬁnal touch to the meal, desserts must be served. They

Fresh cream : 200 gm

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