161
VEGETARIAN
CREATIVE
COOKING
Published by:G. P. S. Bhalla, Secretary
Science of the Soul Research Centrec/o Radha Soami Satsang Beas
5 Guru Ravi Dass Marg, Pusa RoadNew Delhi 110 005, India
© 2008 Science of the Soul Research CentreAll rights reserved
Sixth edition 2008
15 14 13 12 11 10 09 08 8 7 6 5 4 3 2 1
ISBN 978-81-901731-8-6
Printed in India by: Thomson Press (India) Ltd.
INTRODUCTION
People may have spiritual, moral, humanitarian or health reasonsfor adopting a vegetarian diet. As vegetarianism becomes more
popular throughout the modern world, more and more people realizethat the diet can be just as varied and satisfying as any other.
It is thought by many that a meatless diet does not fulfil our proteinrequirements. This is not correct. Vegetarian foods are nutritious, anda well-balanced vegetarian diet contains all the elements required fora healthy life. It is also common knowledge that a vegetarian diet isadvocated in cases of high-stress diseases, such as blood pressure, heartconditions and different types of cancer.
Look at the cookbook shelf in any household and there will be booksfrom all traditions, countries and cultures. Whether a busy mum, a newlymarried spouse, a student enjoying the first taste of independence, ahost or hostess who enjoys feeding his or her friends—can one everhave enough new recipes?
This lacto-vegetarian cookbook contains a wide range of simple inter-national recipes reflecting today’s multi-cultural societies. The bookwas prepared in Hong Kong and blends the traditions of Indian cook-ing with influences from China, Japan and the West. A few recipes maycontain oriental ingredients that are not available to every reader. Theimaginative cook will no doubt substitute his or her own ingredients,while others may choose to acquire them on their travels or throughfamily and friends.
Permission to reprint this book, which was originally published com-mercially in Hong Kong, has been generously given to Radha SoamiSatsang Beas by the author.
CONTENTS
BEVERAGES 1
SALADS 8
SOUPS 15
BREAD BITES 24
SNACKS 31
TIDBITS 47
MAIN DISHES 64
INDIAN BREADS 94
RICE VARIETY 97
DESSERTS 108
COOKIES & CAKES 126
JAMS 138
PARTY FAVOURITES 140
TEA & COFFEE 144
GLOSSARY 146
CONVERSIONS 150
INDEX 151
2
BANANA PUNCH
Ingredients:
4 cups water2 cups sugar1 lt pineapple juice500 ml orange juice4 large bananasJuice of 2 lemonsgingerale
Preparation Method:
H eat water and sugar in a pan toprepare a light syrup. In blender, blend
orange juice and slices of bananas. Mix allingredients, except gingerale. Makes about2 litres of mixture. Freeze overnight. Removefrom freezer a short while before serving foreasier scooping. Fill quarter of each glasswith fruit mixture. Fill glasses with chilledgingerale.
FRUIT PUNCH
Ingredients:
2 cups orange pulp2 cups frozen peach slices2 bottles chilled lemonade
Preparation Method:
Blend first two ingredients in a blender.Blend until smooth. Stir in chilled
lemonade. Serve over ice in tall glasses.Decorate with lime slices and cherries.
• Makes 10 glasses
BUTTERMILK DRINK
Ingredients:
400 ml milk2 lts buttermilk1 cup sugar3 cups pineapple bitspistachios for garnishing
Preparation Method:
Blend all ingredients in a blender andrefrigerate. Serve in glasses. Garnish
with chopped pistachios. Decorate with limeslices and cherry.
• Makes 12 glasses
3
INDONESIAN COCONUT COOLER
Ingredients:
4 whole coconuts grated without the brown skin12 tsps agar agar powder7 tbsps sugarsalt to tastefresh coconut waterrose syrup(optional)
Preparation Method:
Strain grated coconut through a muslincloth, adding a little water at a time, to
extract coconut milk. Repeat process untilthe liquid comes out clear. Makes about 2litres of liquid. Add sugar and salt and bringto boil. Dissolve agar agar powder in a littlequantity of coconut milk, transfer to theboiling mixture, stir for a minute andremove from heat. Cool and set mixture inrefrigerator. Add few spoonfuls of mixturein glasses over 2-3 ice cubes. Fill glasses withchilled coconut water. Drip a thin streamof rose syrup and serve.
ICE CREAM SODA
Ingredients:
ice creamsoda waterrose syrup
Preparation Method:
Pour 2-3 tablespoons of rose syrup in aglass. Fill 3/4th of a glass with soda.
Add a scoopful of ice cream.
4
MELON MAGIC
Ingredients:
6 cups water melon pulp1 cup rose syrupchilled soda watercrushed icevanilla ice-cream(1 scoop per serving)
Preparation Method:
Mix rose syrup with water melon pulpin a large pan. To serve, fill quarter of
glass with pulp mixture. Top with crushedice and fill 3/4 glass with soda water. Add ascoop of ice-cream.
PARTY SHERBET
Ingredients:
2 lts 7-Up2 lts lime sherbet3 cans (850 gms) fruit cocktail, drained
Preparation Method:
Mix all ingredients together. Servechilled in tall glasses with drinking
straws and dessert spoons. Decorate withlime slice.
• Makes 20 glasses
Hint: Substitute for canned fruits, freshfruits such as melons, pineapple,bananas, peaches, papayas. Fruitsshould be ripe enough but not overripe.
5
MANGO MILK SHAKE
Ingredients:
pulp of 2 mangoes4 glasses of chilled milk4 tbsps of rose syrupalmonds andpistachios (optional)
Preparation Method:
Blend first three ingredients in a blenderfor 30 seconds. Pour in glasses and
garnish with chopped almonds andpistachios. Serve chilled.
Variation: For Papaya Milk Shake substitutemango pulp with 1 cup of papaya pulp.
MANGO YOGURT DRINK
Ingredients:
250 gms natural yogurt100 ml waterpulp of 2 mangoespreferably Alphonso mangoescrushed icesugar to taste1 tsp cardamom
Preparation Method:
Blend all ingredients thoroughly. Pour intall glasses and sprinkle cardamom.
• Makes 6-8 glasses
Variation: For a plain yogurt drink substitutemango pulp with 100 ml water. Add salt orsugar to taste.
6
LIME SHERBET
Ingredients:
1/4 cup sugar500 ml cold waterjuice of 3 lemonssliced lime for garnishingcrushed ice (optional)
MILK COOLER (THANDAI)
Ingredients:
20 almonds2 tsp aniseed2 tsp poppy seeds2 tsp cumin seeds8 cardamoms10 tsps sugar2 tsps peppercorns400 ml water mixed with400 ml fresh milk
Preparation Method:
Grind aniseed, poppy, cumin seeds,cardamom and black pepper together.
Grind almonds separately. In a large bowl,put in dry pounded ingredients together witha little mixture of water and milk. Mix welland strain juice through a muslin cloth.Repeat process until all milk mixture isconsumed. Add sugar and stir well. Chill.
• Makes 4-5 glasses
Preparation Method:
In a cold jar of water, stir in sugar todissolve. Add lemon juice, mix well.
Serve over ice, in tall glasses and float limeslice in each glass.
Variation: For Sweet Lime Soda, add limejuice and sugar syrup (can be substitutedwith rose syrup or mint flavoured syrup)in serving glasses and pour soda water.
7
SHERBET PUNCH
Ingredients:
1/2 lt sherbet (any flavour)1 lt pineapple juice1 lt orange juice1 lt apple juice2 lts gingerale
Preparation Method:
Chill all juices together with sherbet, thencombine it with the gingerale. Serve in
tall glasses.
• Makes 22 glasses
PARTY PUNCH
Ingredients:
2 lts pineapple juice1 lt orange juice1 lt lemonade200 ml mango-orange sorbet (see recipe in the book)1 lt ice-cream (your choice of flavour) vanilla ice cream(1 scoop per serving)gingerale
Preparation Method:
Mix all juices together. Add mango-orange sorbet. Cut 1 litre of ice cream
into cubes, add to juice mixture and freeze.Remove from freezer a short while beforeserving. Shave few spoons in tall glass. Addgingerale. Top with vanilla ice-cream andserve.
• Makes 20-24 glasses
9
RUSSIAN SALAD
Ingredients:
50 gms potatoes, peeled, boiled and cubed50 gms frozen green peas, thawed50 gms carrots, parboiled50 gms turnips, chopped1/2 head lettuce, shreddedeggless mayonnaise for dressing
Preparation Method:
In a salad bowl mix all ingredients. Drizzledressing over the dish and serve.
• Serves 4-6
Hint: Substitute mayonnaise withavocado sauce. Do not marinate.Toss and serve immediately.
GREEK SALAD
Ingredients:
1 tin artichoke hearts, drained250 gms feta cheese, crumbled4 tomatoes, quartered100 ml salad oiljuice of one lemonsalt and pepper to taste
Preparation Method:
Marinate artichoke hearts in saladoil and set aside for an hour. In a
bowl, toss artichoke hearts and feta cheese.Transfer to a salad dish and surround themixture with tomatoes. Sprinkle lemonjuice, salt and pepper.
• Serves 4-6
10
SALAD SURPRISE
Ingredients:
1 cup canned kidney beans, drained1 cup cooked macaroni1 cup pineapple titbits1 cup canned corn kernels1 cup raisins4 carrots, grated4 tomatoes, chopped4 small cucumbers,peeled and juliennedeggless mayonnaiselettuce leaveschopped nuts for garnishing
Preparation Method:
On a bed of lettuce leaves, in a shallowsalad dish, arrange the first eight
ingredients in alternating colours.Refrigerate until served. To serve, drizzleenough mayonnaise over the dish andgarnish with chopped nuts.
• Serves 6-8
GADO GADO
Ingredients:
1/4 kg cabbage, cut into pieces and parboiled1/4 kg cauliflower, boiled and cut into florets1/4 kg carrots, diced3 potatoes cooked and thinly sliced1 head lettuce shredded3 cucumbers, seeded and sliced4 cakes fried bean curd, slicedpeanut sauce (see recipe)4-5 shallots (fried)
Preparation Method:
In a serving bowl mix all vegetables andbean curd. Top with peanut sauce and
sprinkle with fried crispy shallots.
• Serves 6-8
11
THAI SALAD
Ingredients:
1 red pepper1 yellow pepper1/2 head broccoli, parboiled2 onions, thinly sliced2 cucumbers, peeled and chopped1/4 head cabbage, shredded1/4 cup lemon juice3-4 tbsps of chilli saucepinch of salt and sugar
Preparation Method:
Cut peppers into slices. Separate broccoliinto florets. Separate the onion slices
into rings.
Mix all ingredients in a large salad bowl andserve.
PAPAYA SALAD
Ingredients:
1 raw papaya, peeled and grated2 cloves garlic, pounded1/2 tsp red chilli powder1 tomato, sliced1 cucumber, seeded and grated2 tbsps brown sugarjuice of 2 large lemonssalt to tastelettuce leavescarrots & beans for decoration
Preparation Method:
Mix all the ingredients except tomatoand lettuce. Arrange papaya mixture
on a bed of lettuce leaves. Decorate withsliced tomatoes, carrots and beans.
12
CARROT SALAD
Ingredients:
1 carrot, peeled and sliced1 onion, sliced1 green pepper, slicedyour choice of dressing
Preparation Method:
Arrange sliced peppers on a servingplatter. Top with a layer of onion slices
and finally top with carrot slices. Dot withtomato ketchup. Drizzle dressing over dishand serve.
CUCUMBER BOAT
Ingredients:
2 cucumbers2 cherries1/4 cup grated cheddar cheese1 green pepper, pitted and chopped1 tomato, finely chopped1 onion, finely chopped1 carrot, gratedparsley for garnishing
Preparation Method:
Cut cucumber lengthwise. Scoop outinsides. Arrange tomato, pepper, onion
and carrot in it. Sprinkle grated cheese ontop. Finally, top each cucumber boat with acherry and sprinkle parsley.
13
BEAN SALAD
Ingredients:
1 cup green beans, boiled and drained1 cup yellow beans, boiled and drained1 cup red kidney beans, boiled and drained1 cup garbanzo beans, boiled and drained1 onion sliced1 green pepper sliced3 stalks celery sliced1/2 cup water1 tsp saltvinaigrette or french dressing (eggless)
Preparation Method:
Boil salted water in a pan and add drainedbeans. Simmer, covered, for 5 minutes.
Drain and cool. Combine all ingredientsexcept salad dressing. Refrigerate until readyto serve. Before serving, drain and toss withsalad dressing.
• Serves 6-8
BAKED POTATO SALAD
Ingredients:
1 kg potatoes, peeled, cubed and parboiled1/4 cup olive oil8 shallots, minced1/2 tsp fresh thyme leaves1/2 tsp fresh rosemary leaveschopped parsley for garnishing5 cloves chopped garlicdash of black pepperjuice of half a lemon2 tsps paprika1 tsp salt
Preparation Method:
Heat the olive oil in an oven dish. Stir-in potatoes. Cook for about 10 minutes or
until potatoes are slightly soft. Add shallots,thyme, rosemary, black pepper, paprika, saltand garlic. Toss well to coat the potatoesevenly.
Bake for another 5 minutes. Toss with lemonjuice and parsley. Serve hot.
• Serves 6-8.
14
BAMBOO SHOOTS SALAD
Ingredients:
2 cups canned sliced bamboo shoots2 stalks spring onions, chopped1 small onion, finely chopped2 cloves garlic, minced1 tbsp lime juice1 tbsp soya sauce1 tbsp chilli sauce1/4 cup parsley
Preparation Method:
Heat a tablespoon of oil in a saucepan.Sauté onion and garlic until golden
brown. In a bowl combine bamboo shoots,soya sauce, chilli sauce, lime juice, springonions and onion-garlic mixture. Place on aserving platter, garnished with parsley.
• Serves 4-6
SPAGHETTI VEGETABLE SALAD
Ingredients:
3 cups spaghetti1 cup cucumber, diced1 cup tomato, seeded and diced1 cup onion, finely chopped1 cup chopped celery1/2 cup green pepper, pitted and chopped1 cup grated cheddar cheeseItalian dressing (eggless)
Preparation Method:
Break spaghetti into pieces. Boil saltedwater and cook spaghetti in it. Drain.
Mix together vegetables and cookedspaghetti. Sprinkle grated cheese. Pour someItalian dressing. Toss lightly. Refrigerateuntil served.
• Serves 6-8
16
ASPARAGUS CHEESE SOUP
Ingredients:
1/4 cup butter1/4 cup flour1 tbsp salt1/8 tsp nutmeg1/8 tsp pepper1 lt milk2 (10 oz.) packages, frozen asparagus thawed and chopped2 cups grated cheddar cheese
Preparation Method:
Melt butter in a saucepan. Blend in flour,salt, nutmeg and pepper. Remove
from heat and stir in milk. Return to heat,stirring constantly, until thickened. Addasparagus and a cup of water. Simmer forfurther 10 minutes or until asparagus istender. Remove from heat and stir in cheeseuntil melted. Heat on tiny flame, if required.Garnish with paprika, if desired.
• Serves 8
Variation: For Cheddar Cheese Soup omitasparagus.
CREAM OF PUMPKIN SOUP
Ingredients:
1 kg pumpkin, peeled and diced2 medium onions, diced4 tbsps butter1 cup milk4 cups water4 tbsps melted butter3 tbsps flour1/2 cup creamsalt and pepper to taste1 tsp soya sauce
Preparation Method:
Melt 4 tablespoons butter in a largesaucepan. Add pumpkin and onions
and sauté for 2 minutes. Sprinkle salt andpepper into the pan and add water. Coverand let simmer for an hour or untilvegetables are tender. Remove pan from heatand let cool. Pour into blender and blenduntil very smooth. Mix melted butter, flourand milk to make bechamel sauce. Add thissauce to pumpkin mixture. Return pan toheat. While serving, spoon 1 teaspoon ofcream in soup bowls and pour hot soup.Sprinkle pepper and soya sauce on top.
• Serves 6-8
17
MINESTRONE SOUP
Ingredients:
4 carrots, peeled and chopped finely2 small turnips, peeled and chopped finely2 potatoes, peeled and chopped finely2 sticks celery, chopped finely4 large tomatoes, blanched peeled and pureed1 small leek, washed and shredded1 cup shredded cabbage3 cups water25 gms butter2 cloves garlic25 gms spaghettisalt and pepper to taste1 cup cream cheese
Preparation Method:
Heat butter in a heavy pan. Add carrots,turnips, potatoes, celery and garlic.
Sauté until transparent. Add water and bringto boil. Cover and simmer for 15 minutes oruntil vegetables are tender. Add tomatoes,cabbage, leek and spaghetti pieces. Bring toboil again. Continue cooking on tiny flamefor 15 minutes.
Sprinkle salt and pepper. Serve hot in soupbowls garnished with cream cheese.
• Serves 6-8
CARROT SOUP
Ingredients:
1 kg carrots, chopped2 stalk celery, chopped2 cups water1 cup white sauce (see recipe in this book)
Preparation Method:
Boil water and cook carrots and celery.Mash and strain vegetables. Add white
sauce to the soup and simmer for 5-10minutes. Serve hot.
• Serves 6-8
18
CABBAGE CHOWDER
Ingredients:
1 head cabbage1 small onion, finely chopped4 tomatoes, blanched, peeled and pureed2 green peppers1/2 cup white sauce20 gms cheddar cheese, grated1/4 tsp paprikasalt and pepper to taste300 ml water1/4 cup fresh coriander
Preparation Method:
Cut tops off green peppers, scoop seedsand pith, rinse and chop. Remove outer
layer of leaves from cabbage and discard anydiscoloured leaves. Wash and chop cabbagefinely. Bring salted water to boil in a pan,plunge cabbage, onions and green peppersand simmer for 15 minutes. Add whitesauce to vegetable mixture and stir well.Add tomato puree and mix well. Sprinklecheese and paprika. Stir well until cheesehas melted. Remove from heat, garnish withfresh coriander and serve hot.
• Serves 2-4
MUSHROOM SOUP
Ingredients:
60 gms variety of canned mushrooms4-5 bread croutons per serving125 ml vegetable stock2 tbsp oil1 tbsp soya saucesalt to taste
Preparation Method:
In a pan, heat oil and sauté mushrooms for2 minutes. Bring vegetable stock to boil,
add mushrooms, salt and soya sauce. Boilfor 2-3 minutes. Serve hot with breadcroutons.
• Serves 2
19
CREAM OF CORN SOUP
Ingredients:
1 can cream style corn1 tbsp butter1 tsp flour1/2 cup milk1 cup water1/4 cup fresh creamsalt and pepper to taste
CREAM OF SPINACH SOUP
Ingredients:
200 gms spinach leaves, washed and chopped1 small onion, finely sliced1 tomato, chopped2 stalks celery, chopped2 cloves garlic, crushed4 cups water1/4 tsp turmeric powder1/2 can cream style cornsalt and pepper to taste
Preparation Method:
Mix first 7 ingredients in a pan and boil for 5 minutes. Remove from heat and
let stand, covered for 5 minutes. Blend.Bring back to heat and boil. Add corn, saltand pepper. Bring to boil again, stirringcontinuously. Remove from heat. Serve hotin soup bowls. Dot with cream and sprinklesome bread crumbs.
• Serves 4-6
Preparation Method:
Melt butter in a large pan. Add flour,milk and water. Keep stirring for 2
minutes until mixture is thick. Avoid lumps.Add corn and cook for 5 minutes on lowflame. Add cream and bring mixture to boil,stirring constantly. Serve hot.
• Serves 4
20
GREEN PEA SOUP
Ingredients:
2 cups fresh green peas1 small onion, finely chopped1 clove garlic, minced4 cups water4 tbsps butter2 tsps oil1/4 cup creamsalt and pepper to taste
Preparation Method:
Heat oil in a large saucepan. Add onions and sauté for one minute. Add garlic,
peas and water. Bring to boil. Add salt andcontinue cooking on low heat until peas aretender. Strain. Add cream. Mix well. Servehot. Dot with butter and sprinkle pepper inindividual soup bowls.
• Serves 4-6
LENTIL SOUP
Ingredients:
1 cup masoor (orange lentil)2 onions, finely chopped4 tomatoes, blanched, peeled and pureed7 shallots5 tbsps ghee or clarified butter2 cloves garlic, minced5 gms ginger, minced5 red chillies, finely chopped1/2 tsp cumin seeds1 tsp coriander seeds1/4 cup parsleysalt to taste
Preparation Method:
Clean, wash and pressure cook masoor in4 cups of salted water. Add shallots and
simmer for 5 minutes. Heat ghee/butter insaucepan, fry onions for 3 minutes, then addginger, garlic, cumin, chillies and corianderand fry for further 3 minutes. Transfer friedmixture to lentil mixture. Pour in tomatopuree and simmer for 10 minutes. Serve insoup bowls garnished with parsley.
• Serves 4-6
21
CREAM OF TOMATO SOUP
Ingredients:
400 gms tomatoes, chopped1 stalk celery, chopped50 gms carrots, chopped20 gms turnips, peeled and chopped1 small onion, finely sliced1 cup white sauce (see recipe in this book)500 ml watersalt and pepper to tastebutter
Preparation Method:
Cook tomatoes and vegetables in water.Strain through a sieve or puree using a
food processor. Add white sauce. Return toheat and warm - do not boil. Place 2-3 friedcroutons in soup bowls and pour soup. Servegarnished with parsley.
• Serves 4-6
For Fried Croutons: Remove crust frombread slices or use crustless bread. Cut into6 pieces and deep fry in hot oil until goldenbrown. Alternatively, tomato soup can beserved with butter toast.
Hint: White sauce may be omitted fromsoup recipe and clear soup can beboiled with cooked macaronis.Simmer for 5 minutes to a thickconsistency. Serve hot.
POTATO SOUP
Ingredients:
750 gms potatoes1 lt watersalt to taste200 gms cabbage200 ml olive oilbread croutonsparsley for garnishing
Preparation Method:
Peel, cut, wash and cook potatoes in saltedwater. Boil shredded cabbage in salted
water for 2 minutes. Drain and rinse withcold water. Blend potatoes with water in ablender and mix in shredded cabbage andolive oil. Heat through. Adjust seasoning.Serve hot in soup bowls with fried breadcroutons.
• Serves 6-8
22
MISO SOUP (JAPANESE FAVOURITE)
Ingredients:
5 cups water1 cake bean curd8 fresh straw mushrooms1 pc kelp (seaweed)20 gms akamiso(red miso)40 gms shiromiso(white miso)5 tbsps brown soya beanschopped spring onions for garnishing
Preparation Method:
Bring water and kelp to boil together.Remove kelp. Add miso (or 3-4
tablespoons of miso paste dissolved in panliquid), mushrooms and bean curd. Bring toboil and simmer for 5 minutes, then add soyabeans. Cover and simmer for 2 minutes.Garnish and serve in soup bowls.
• Serves 6-8
CREAM OF VEGETABLE SOUP
Ingredients:
100 gms cauliflower, cut into florets100 gms carrots, chopped2 onions, finely sliced2 turnips, peeled and sliced thin1 cup frozen or fresh green peas4 cups water100 gms butter1 cup whipped creamsalt and pepper to taste
Preparation Method:
Melt butter in a large saucepan and add cauliflower, carrots, turnips and
onions. Sauté until golden brown. Pourwater, then add peas, salt and pepper. Bringto boil. Reduce heat and simmer untilvegetables are tender. Puree all ingredientsusing a food processor. Stir in cream, blendwell. Serve hot.
• Serves 6-8
23
MOCK SHARK’S FIN SOUP
Ingredients:
100 gms white fungus1 carrot, finely sliced2 cans cream style corn1 lt water1 slab soft beancurd, cubed and deep friedsubstitute soft beancurd with home-made cottage cheese, if desired4 stalks spring onions, chopped1 tbsp ajinomoto3 tbsps soya sauce1 tbsp vinegar1 tsp cornstarch dissolved in 1/2 cup watersalt and pepper to taste
Preparation Method:
Soak fungus in water for few minutes andchop into small pieces. Bring water to
boil in a large pan and stir in corn. Addbeancurd, carrot and fungus and bring backto boil. Simmer for 5 minutes. Meanwhile,heat 1 tbsp of oil in a saucepan and sautéspring onions. Add ajinomoto, vinegar,cornstarch and soya sauce. Mix well andremove from heat. Transfer mixture fromsaucepan to pan. Stir well and add salt andpepper. Continue cooking on low heat untilsauce thickens. Serve hot.
• Serves 6-8
VEGETABLE STOCK
Ingredients:
1 large potato, peeled and diced1 large carrot, diced1 small turnip, diced1/4 head cabbage, shredded1 medium onion, finely sliced100 gms french beans, choppedsalt to taste6 cups water
Preparation Method:
Combine all ingredients in a large pan andbring to boil. Simmer covered for 20
minutes or until vegetables are tender. Strainand use as vegetable stock for your favouritedelicacies.
25
ARABIC BREAD
Ingredients:
4 cups plain flour7 gms dry yeast in 5 tbsps lukewarm water with 1/2 tsp sugar1 tsp salt2 tsps oil
Preparation Method:
Sift flour and salt in a bowl. After about15 minutes add yeast mixture. Knead
well into a stiff dough by adding enoughwater. Add oil and knead again. Storecovered with damp towel till dough doublesin size. Divide in small balls. Roll in circlesof 1 cm thickness and set aside for anotherhour. Place dough in a preheated oven at 180degrees C and bake till golden brown.
LOAF OF BREAD
Ingredients:
300 gms flour1 & 1/4 cup lukewarm water1 tbsp sugar20 gms fresh yeast1 tsp salt
Preparation Method:
Mix yeast, 1/4 cup water and sugar. Setaside for 15 minutes. Sift together
flour and salt, then add yeast mixture. Kneadfor 10 minutes. Cover and let rise for 1 houror until dough doubles in size. Punch downdough. Put in greased loaf pans. Let riseagain until size doubles. Bake at 200 degreesC for 45 minutes.
26
BREAD MUFFINS
Ingredients:
20 gms fresh yeast in 1/2 cup lukewarm water and 1 tsp sugar6 cups flour1 tsp salt2 cups milk, boiled1/4 tsp baking soda
Preparation Method:
Sift flour, baking powder and salt. Addmilk, sugar and yeast mixture to make a
stiff batter. Leave covered in a warm placefor about an hour. Put batter in cup cake tinsthat have been greased and sprinkled withplain flour. Sprinkle top of bread with plainflour. In conventional oven bake for 25minutes at 200 degrees C.
PITA BREAD
Ingredients:
7 gms dry yeast in 1 cup lukewarm water3 cups all purpose floursalt to taste
Preparation Method:
Sift flour and salt and knead with yeastmixture until dough is smooth and elastic.
Divide dough into 8 equal portions. Roll eachportion on a floured surface into circles of 5”diameter. Cover all circles with a cheeseclothand set aside in a warm place for an hour.Bake in a preheated oven at 230 degrees Cuntil lightly browned and puffed. Pierce thecentre of pita bread. Serve hot.
27
CHEESE TOAST WITH APPLE SAUCE
Ingredients:
4 slices of no-lard bread4 slices cheesenutmeg powder1 cup apple sauce
Preparation Method:
A dd a little nutmeg powder toapple sauce. Spread apple sauce on
slices, about 3 tablespoons on each piece oftoast. Top it with a slice of cheese. Grill in akitchen oven until the cheese melts. Servehot.
BUN BREAD SANDWICHES
Ingredients:
bread bunsyour choice of jambuttermixed fruit, finely dicedchaat masala
Preparation Method:
Split the buns horizontally in two equalhalves. Spread both the halves with
butter and layer it with jam. Sprinkle chaatmasala over fruit, mix well. Layer one halfof bun with mixed fruit and top with anotherhalf of bun. Repeat process until all breadbuns are used up. Before serving cut buns infour pieces and arrange decoratively on a flatdish.
28
SPICY CHEESE TOAST
Ingredients:
6 slices of no-lard bread6 slices of cheese1 small onion, finely chopped1 small tomato, finely chopped1 green chilli, finely chopped1/8 cup fresh corianderbuttersalt to taste
Preparation Method:
Spread butter on bread slices and place aslice of cheese. Mix the rest of ingredients
and sprinkle a little of mixture over cheeseslice. Grill in a kitchen oven until cheesemelts.
HOT DOGS
Ingredients:
6 hot dog buns
Filling1 apple, peeled, cored and chopped1 potato, boiled, peeled and finely sliced1 onion, finely sliced1 tomato, finely sliced1 cucumber, peeled and finely slicedstalk of celery, finely choppedeggless mayonnaisefew drops of lemon juicesalt and pepper to tastelettuce leaves
Preparation Method:
Coat fruit and vegetables except lettucewith mayonnaise. Add salt and pepper.
Place a lettuce leaf between buns and stuffwith the filling. Sprinkle lemon juice andpress the buns firmly to enclose the filling.
29
DOUBLE DECKER DOLLARS
Ingredients:
1 loaf of no-lard breadbuttersalt to tastecream cheesecoconut-mint chutneytomato ketchup
Preparation Method:
Cut bread slices into circles with a biscuitcutter (2” diameter). Reserve the crumbs
for use in other dishes. Spread butter on allcircles. Prepare cream cheese sandwich withtwo circles. Spread coconut chutney on topof the cream cheese sandwich. Finally top itwith buttered circle. Repeat process until allcircles are used up. Arrange double deckerdollars on a flat dish and dot each doubledecker dollar with tomato ketchup. Onedouble decker dollar uses three rounds withtwo types of fillings. Try your own fillingsand create a new variety of double deckerdollars.
RIBBON SANDWICHES
Ingredients:
18 slices of no lard crustless breadtomato ketchupmint chutneybutter
Preparation Method :
Apply ketchup to 6 slices of bread andchutney to another 6 slices of bread.
Butter the remaining slices on both sides.Take a ketchup slice, top with a butteredbread slice, finally top the two slices withchutney smeared bread slice. Repeat processtill all slices of bread are used. This makes 6sandwiches. Finally cut each sandwich,vertically into 4 strips. Arrange ribbonsandwiches horizontally on a serving platterexhibiting the tricolour.
30
PINWHEEL SANDWICHES
Ingredients:
loaf of no-lard, crustless breadyour choice of jamcreambutter
Preparation Method:
Thinly roll slices of bread with a rollingpin. Spread butter on all slices. Take
three buttered slices, at a time. Spreadcream over one buttered slice and top withanother buttered slice. Finally spread jamon cream sandwich and top with thirdbuttered slice. Roll the sandwich into acylinder. Wrap the cylindrical tube tightlyin wet cheesecloth. Repeat process until allbuttered slices are used up. Refrigerate untilserved. To serve, unwrap and slicecylindrical tubes to form pinwheels.
Hint: Finely chopped nuts may be placedon one end of bread slices with jamor cream spread and rolled up inorder to be in the centre of eachcylinder, so that when sliced, eachpinwheel has a garnish in thecentre. Alternatively, servesandwiches as rolls without slicinginto pinwheels.
32
MUSHROOM VOL AU VENTS
Ingredients:
1 cup fresh mushrooms, chopped4 tbsps white sauce1 pack of vol au vents4 tbsps melted butter2 cloves garlic, minced4 tbsps sour cream4 tbsps cheese gratedsalt and pepper to tastechopped parsley for garnishing
SATAYS
Ingredients:
2 beancurd slabs, cubed1 tin mock-duck, cubed (optional)1 capsicum, cubed2 onions, chopped1 cup button mushrooms1 potato, cubed and fried
Sauce:1 cup shallots, deep fried6 fresh red chillies, chopped1 thumb size piece ginger, minced6 cloves garlic, minced4 tbsps tamarind extract4 tbsps ketchupsalt to tastepinch of ajinomoto (optional)
Preparation Method:
Mix all ingredients of sauce and set aside.Deep fry beancurd and mock-duck.
Marinate vegetables, mock-duck andbeancurd in sauce and let stand for 2 hours.Arrange on satay sticks. Heat satay in oven.
Heat remaining sauce in oven and pour oversatays while serving.
Satays can be served with Peanut Sauce (seerecipe in this book) as well.
Preparation Method:
Fry garlic and fresh mushrooms in butterand sauté for awhile. Add all ingredients
and heat through. Stuff the mixture in volau vents. Sprinkle little grated cheese andgrill for few minutes. Garnish with parsleyand serve.
33
CORN CHEESE CANAPÉS
Ingredients:
1 can (8 oz) corn kernels1/4 cup grated, cheddar cheese1/4 cup home-made cottage cheese1 onion, finely chopped1 green chilli, finely chopped2 tbsps coriander, chopped2 tbsps cornflour2 tbsps butter1 cup milk1 cup yogurtsalt to taste1 pack canapés
CHEESE CUTLETS
Ingredients:
500 gms potatoes, boiled and mashed500 gms cottage cheese1/2 cup chopped fresh coriander5 green chillies, finely chopped2 cups cabbage, chopped2 onions, finely chopped5 slices of bread (no lard)1-1/2 cup plain floursalt to taste100 gms breadcrumbsoil for frying
Preparation Method:
Soak bread slices in water for a minute.Squeeze out water and crumble in a bowl.
Add crumbled cottage cheese. Mix inpotatoes, chillies, coriander, cabbage, onionand salt. Shape into cutlets. Mix flour verywell in 2 cups water. Dip cutlets in flour pasteand roll in breadcrumbs. Deep fry in hot oiluntil golden brown. Serve hot with tomatoketchup.
Preparation Method:
Heat butter in a saucepan and sautéonions, chillies, cornflour, milk, yogurt,
grated cheese and salt. Remove from heatand add crumbled cottage cheese and corn.Stuff mixture in canapés and bake inmoderate oven until top layer is goldenbrown. To serve, arrange canapés on a largeserving platter. Decorate with tomato slicesand pineapple bits.
34
ONION CAKES
Ingredients:
2 cups plain flour or self-rising flour6 stalks spring onions, chopped2 tsps sesame oil1 tsp white peppersalt to taste1/3 cup hot water3 tbsps cold wateroil for frying
Preparation Method:
Marinate spring onions with sesame oil,white pepper and salt. Keep aside.
Knead flour with hot water. After a fewminutes add enough cold water and kneadwell. Keep aside for an hour. Divide doughinto 4-6 portions. Roll out each portion intovery thin circles. Sprinkle spring onionsevenly on each circle to cover the whole area.Roll over and then take one end and roll inlike a pinwheel. Flatten slightly and deepfry or shallow fry until golden brown.
SEMOLINA CAKES
Ingredients:
2 cups semolina3 cups sour yogurtsalt to taste1/2 tsp turmeric powder1/2 tsp soda bicarbonate1/2 tsp mustard seeds8 curry leaves1/4 tsp red chilli powder
Preparation Method:
Mix semolina with yogurt, add salt, sodabicarbonate and turmeric powder.
When well-mixed, steam in a pyrex dish ordeep stainless steel plate for 30 minutes. Tocheck if it is done, insert toothpick. It shouldcome out clear. When cooked, cut intosquares or diamond shapes. Sprinkle redchilli powder on top. Temper mustard seedsand curry leaves and pour over semolinacakes. Serve with mint-coconut chutney.
35
PIZZA CRUST
Ingredients:
15 gms fresh yeast or 2 tsps dry yeast2 cups lukewarm water4 cups flour1 tsp salt1/2 tsp sugar1 tbsp olive oil
Preparation Method:
Add yeast in water and set aside for5 minutes, stirring occasionally.
Combine flour, salt, sugar and oil in bowl andmake a well in the centre. When yeastmixture is bubbly, pour into centre of well.Start kneading dough, bringing flour towardcentre of bowl and gradually increasekneading motion. If dough feels dry, add alittle more water. If it feels sticky, add moreflour. Knead vigorously until dough issmooth and elastic.
Roll into ball and cover with a damp cloth.Let rest for about 20 minutes in warm place.Beat dough with your palm to expel gasformed while fermenting. Roll dough againinto ball and place in a greased bowl. Coverwith plastic wrap and refrigerate.
When ready to use, place dough on flouredsurfaced. Flatten with your hands, workingfrom centre out. Divide in 4 portions. Pushdough, a portion at a time, evenly onto apizza pan, forming a 12-inch circle with edgesthicker than middle. Spread your favouritetopping. Bake in hot oven 230 degrees C untilgolden brown.
36
POTATO BONDA
Ingredients:
200 gms besan (chick pea flour) or all-purpose flour2 tsps salt300 ml (approx.) water
Filling:8 medium sized potatoes, boiled and mashed1 small onion, finely chopped2 tsps ginger paste2 tbsps fresh coriander4 green chillies, finely chopped1 tsp garam masala1 tsp roasted cumin seedsoil for frying
Preparation Method:
Blend flour and salt with water to makea smooth batter. Beat well and set aside.
Thoroughly mix all ingredients for filling.Shape into round balls. Heat oil in a largesaucepan. Immerse potato balls, few at atime, in batter and plunge in hot oil. Fryuntil golden brown. Serve hot with mintchutney or tomato sauce.
LENTIL BONDA
Ingredients:
115 gms urad dal (lentils)2-3 green chillies, finely chopped1/4 cup parsley1/8 cup grated coconut5 gms ginger, minced2-3 peppercorns, crushedsalt to tasteoil for frying
Preparation Method:
Clean, wash and soak urad dal for onehour. Drain and grind to a smooth
paste in a grinder. Add salt, chillies, ginger,parsley and coconut. Heat oil in a largesaucepan. Spoon mixture into hot oil anddeep fry until golden brown. Serve hot withtomato ketchup or mint chutney.
37
POTATOES IN VERMICELLI BASKET
Ingredients:
500 gms potatoes, boiled and mashed200 gms green peas, parboiled1 cup vermicelli, crushed1 cup vermicelli, fried50 gms lettuce250 gms green peppers, chopped1 onion, chopped1/4 cup fresh parsleyjuice of half a lemonVegetable fat for frying100 gms bread crumbs1/2 tsp chilli powder1/8 tsp turmeric powder1/2 tsp coriander powder1/2 tsp garam masalasalt to taste
POTATO TARTLETS
Ingredients:
1 kg potatoes200 gms breadcrumbs250 gms butter1 tsp marjoramsalt and pepper to tastejuice of 1 lemon (optional)
Preparation Method:
Braise onions and green peppers in oiluntil tender. Add peas, spices and salt
to taste. Add bread crumbs and salt to thepotato mixture, mix well and divide mixtureinto equal portions and shape into balls.Flour your hands and work each piece intooval shape and stuff with peas mixture. Rolleach potato-roll in vermicelli. Heat vegetablefat in a large pan and deep fry potato-rolls.Cut rolls lengthwise in halves. Set friedvermicelli on a deep platter to resemble abasket. Place fried potato rolls.
Decorate with lettuce leaves and serve.
Preparation Method:
Grease tart cups with half the butter andline with half the breadcrumbs and put
aside. Boil potatoes, cool, peel and mash. Ina large bowl mix mashed potatoes withbreadcrumbs and melted butter. Addmarjoram, lemon juice and seasoning to taste.Mix well and fill each tart cup with themixture and bake in an oven at 180 degreesC until nicely browned. Remove tartlets fromtart cups and place on a serving plate. Servepotato tartlets with tomato ketchup.
38
VEGETARIAN OMELETTE
Ingredients:
1/4 cup chick pea flour (besan)1/4 cup all-purpose flour1 tomato, blanched, peeled and chopped1/2 cup grated cheddar cheesepinch of soda bicarbonate1/2 cup water1/8 cup fresh coriander leaves1/8 cup finely chopped onion1/4 tsp red chilli powder1 green chilli, finely chopped
Preparation Method:
Beat all the ingredients to a smooth batter.Adjust salt. Heat the griddle or non-stick
pan and pour 3-4 tablespoons of oil. Ladle3-4 tablespoons of mixture on pan and spreadwith the back of spoon. Let it rise. Reduceheat and cook on both sides until goldenbrown. Serve hot.
CHEESE BALLS
Ingredients:
150 gms cheese, grated100 gms bread crumbs100 gms butter2 cups flour2 cups milk1 green chilli, chopped1 small onion, chopped1/4 cup parsleysalt to taste
Preparation Method:
In a deep saucepan, warm milk and slowlyadd flour to avoid lumping. Add butter.
When mixture thickens, add breadcrumbsand heat for a minute more. Remove fromheat and add cheese, onion, parsley, chilli andsalt. Blend well. Mixture should be thickenough to shape into small balls. Drop intohot oil and deep fry until golden brown.Drain and place on paper towels. Serve hotwith tomato ketchup.
39
RICE DUMPLING WITH SOUP
- IDLI SAMBAR
Ingredients:
450 gms rice225 gms urad dal (lentils)salt to taste1/2 tsp fenugreek
Preparation Method:
Clean, wash and soak rice for about 30minutes. Drain and dry on towel. Grind
coarsely in a grinder. Soak lentils for an hourand grind with fenugreek until it is light andfrothy. Mix the two pastes. Add little water,cover with cheesecloth and keep it overnight.Add a pinch of salt. Ladle 3-4 tablespoons ofmixture in each depression of idli steamingequipment. Pour 1 cup of water in steamer,place stand with mixture, cover and steamfor 6-7 minutes. Idli or rice-lentil dumplingscan be served with mint coconut chutney orsambar (see following recipe).
Variation: Rice and lentil batter can be usedto make Pancakes. Ladle 3-4 tablespoons ofbatter on non-sticking pan, spread with backof spoon and bake for 3-4 minutes on lowheat. Stuff pancake while on pan withBombay Potatoes (see recipe in this book) androll to enclose the filling. Remove from heatand serve with lentil soup.
40
SAMBAR
Ingredients:
100 gms tur dal (lentils)500 ml of water100 gms pumpkin, peeled and diced100 gms ladies fingers or okra, cut into 2-3 pieces 2 small onions, sliced50 gms coconut, grated6 gms red chillies15 gms coriander seeds1/4 tsp mustard seeds1/4 tsp turmeric powder1/4 tsp cumin seeds1/4 tsp fenugreeka sprig of curry leaves1/4 tsp asafoetidajuice of half a lemon or tamarind extractsalt to taste
Preparation Method:
Clean, wash and boil lentils in watertogether with turmeric powder. Add
pumpkin, sliced onions and okra (ladiesfinger or bhendi). Cook until tender. Heat 2tablespoons of oil in saucepan and lightly frycoriander seeds, cumin seeds, fenugreek,asafoetida and 3/4 of red chillies, then addcoconut. Remove from heat when coconutis pale brown. Grind coconut and spices to afine paste. Add paste to lentil soup alongwith lemon juice. Simmer for 5 minutes.Remove from heat. Heat 2 tablespoons of oilin a sauce pan and fry mustard seeds, redchillies and curry leaves. When mustardseeds crackle pour in lentil soup or sambar.Mix well and serve hot with rice dumplingsor Idlis.
SPICED CHICK PEAS
Ingredients:
1/2 kg chick peas, boiled and drained1 tsp garam masala2 tsps lemon juice1 green chilli, chopped1 small onion, chopped1 small tomato, chopped2 sprigs of parsleysalt to taste
Preparation Method:
Heat oil in saucepan. Add peas. Sautéfor a minute and add all the ingredients,
mixing thoroughly. Cook for 2 more minutesbefore serving. Garnish with parsley andquartered tomato and onion rings.
41
BEAN CURD FRITTERS
Ingredients:
3 cakes soft bean curd5 heaped tbsps chick pea flour mixed with 100 ml water to form a pastea pinch of soda bicarbonate1/2 tsp chilli powdersalt to taste1 green chilli1/4 cup coriander2 tbsps soya sauce1 tsp sesame oil
BREAD ROLLS
Ingredients:
18 bread slices, no lard, crustless200 gms cheddar cheese, grated1 onion, finely chopped1/4 cup fresh coriander2 green chillies, finely choppedoil for frying
Preparation Method:
Cut bean curd into cubes and marinatewith soya sauce, sesame oil and pinch
of salt and set aside for 5 minutes. Mix allother ingredients to form a thin paste.
Heat oil in a large saucepan. Coat bean curdwith chick pea flour paste and plunge in hotoil. Deep-fry until golden brown. Drain onpaper towels. Serve hot with tomatoketchup.
Preparation Method:
Soak each slice, one at a time, in water forabout 1/2 a minute. Squeeze out water
by pressing between folded palms and rollslightly. Combine remaining ingredients.Stuff each slice with little cheese mixture andform a roll, carefully sealing the ends bypressing slightly between curved and foldedpalms. Heat oil in a large saucepan and deepfry rolls until golden brown. Serve hot withtomato ketchup, tandoori chutney or mintchutney.
42
LENTIL BALLS IN YOGURT (DAHI WADAS)
Ingredients:
2 cups urad dal (lentils)2 tsps salt2 cups yogurt1/2 cup water1/2 tsp chilli powder1 tsp cumin seeds, roasted2 tbsps fresh coriander2 green chillies, finely chopped1 tsp cumin powder1/2 tsp pepper
Preparation Method:
Wash lentils and soak overnight. Drainand blend in a blender. It should form
a coarse paste. Add salt, cumin seeds andchilli. Spoon mixture in hot oil. Lentil ballswill swell and rise to surface. Fry untilgolden brown. Drain on paper towels.Immerse balls in hot water for a minute thentransfer to cold water bowl. Drain andsqueeze excess moisture, taking care not tobreak them. Combine yogurt and water.Add 1/2 tsp of salt. Add lentil balls to yogurtmixture. Garnish with cumin powder, chillipowder and fresh coriander. Serve cold.
SPICY LENTIL CRUMBLE
Ingredients:
450 gms gram dal (yellow lentil) 1 piece thumb sized ginger, chopped6 green chillies1 tsp soda bicarbonate1/2 tsp turmeric powdersalt to taste3 tbsps powdered sugarjuice of 2 large lemons4 tbsps oil2 tsps mustard8 cloves garlic, chopped1/4 tsp asafoetida2 tbsps coriander leaves, chopped2 tbsps grated fresh coconut
Preparation Method:
Soak dal for at least 6 hours. Keep 4tablespoon dal aside and grind the rest
with green chillies, garlic and ginger. Add 4tablespoon of dal kept aside and mix well.Add soda bicarbonate, turmeric powder andsalt. Keep aside for at least 4 hours. Spread aportion, at a time, on a steel serving plate andsteam for 10 minutes or until cooked. Repeatprocess. When all paste is used up crumblethe steamed cakes. Add sugar lemon juiceand mix well. Heat oil in a pan and frymustard seeds. When they crackle, addginger and continue frying for few moreseconds. Add asafoetida and fry again. Pourthis mixture on crumbled cake. Garnish withgrated coconut and coriander leaves.
43
CHEESE PUFFS
Ingredients:
375 gms puff pastry3 cups grated cheddar cheese
Preparation Method:
Thaw puff pastry and divide into 20-25equal portions. Roll out each portion
into small circles and stuff with little cheese.Work each piece to form a round shape andpress slightly. Heat oil in a pan and deep frypastries, 3-4 at a time, until they puff and aregolden brown on all sides. Serve hot withtomato sauce or mint chutney.
FRANKEE
Ingredients:
250 gms plain flour2 slices bread2 tsp oilsalt to tasteoil for fryingenough water to make dough
Stuffing500 gms potatoes, boiled and mashed1 cup peas, boiled and crushed3-4 green chilliesjuice of 1 lemon1 tsp garam masala1 cup grated cheddar cheese1/4 cup fresh coriandersalt to taste
Preparation Method:
Soak bread slices in water for 2 minutes.Place soaked bread slices between two
towels, squeeze out water and crumble in abowl. Sift flour in the bread bowl. Add saltand oil. Knead the flour mixture withlukewarm water to make dough. Cover withcheesecloth and set aside for an hour. Mixall the ingredients for stuffing. Shape themixture in the form of kebabs or cutlets.Divide dough into equal ball-sized portions.Roll each portion on a floured surface intocircles of 12 cm diameter and 1/2 cm thick.Deep fry all circles, one at a time, with justone side immersed in oil. Remove circleswith slotted spoon. Bake circles on a hot plateor griddle, on a very low flame. Spreadtomato sauce and place cutlet in the centreand garnish. Roll the circles to enclose filling.Serve hot.
44
SPINACH ROLLS
Ingredients:
300 gms puff pastry
Filling:2 cups spinach leaves, boiled and mashed2 tomatoes, finely chopped1 onion, finely chopped3 green chillies, finely choppedjuice of half a lemon2 tbsps yogurtsalt to taste
Preparation Method:
Mix all the filling ingredients in a bowl.Take a small portion of puff pastry at
a time and roll out in thin circles and cut into4” squares. Put a spoonful of the filling inthe centre of squares and fold to formrectangles. Secure edges by pressing firmlywith the help of a fork. Bake in a preheatedmoderate oven for 7-8 minutes or until crisp.
SPAGHETTI BALLS
Ingredients:
2 cups boiled spaghetti2 cups milk5 tbsps plain flour5 tbsps butter4 green chillies, finely chopped150 gms cheddar cheese, grated2 tbsps chopped fresh coriander3 stalks celery, finely chopped100 gms breadcrumbssalt to tasteoil for frying1-1/2 tea cup flour
Preparation Method:
Melt butter in a heavy saucepan. Addplain flour and cook for a minute to
form a light roux. Add milk and continuecooking, stirring constantly until mixturethickens. Remove from heat and cool. Addspaghetti, coriander, chillies, celery, cheeseand salt. Mix well and shape in small roundballs. Mix flour in 2 cups water to form paste.Dip spaghetti balls in paste, coat withbreadcrumbs. Deep fry in hot oil until goldenbrown. Serve hot with tomato ketchup.
45
VEGETABLE SAMOSAS
Ingredients:
200 gms flour20 gms vegetable fatsalt to taste
Filling:500 gms potatoes, boiled and mashed100 gms frozen peas, thawed2 tbsps chopped coriander1/2 tsp salt1 tsp chilli powder1/2 tsp turmeric powder1/2 tsp garam masala2 gms dried pomegranate seeds (substitute with juice of half a lemon)oil for frying
Preparation Method:
Fry spices in 2 tablespoons of oil for aminute. Add peas and stir-fry until
tender. Remove from heat. Mix all theingredients of filling and set aside. Sieveflour. Add salt and fat. Knead well to stiffdough with water. Divide dough in lime-sizeballs. Roll each portion into thin circles. Cutin halves. Shape each half in a cone and sealthe edge with flour and water paste. Spoonvegetable filling into this cone and seal theopen edge. Deep fry samosas, a few at a time,in very hot oil. Serve hot with mint chutneyor tomato sauce.
VEGETABLE FRITTERS
Ingredients:
your choice of vegetables(potatoes, aubergines, carrots, cauliflower, chillies, etc.)
Batter:3/4 cup besan (chick pea flour)1/2 cup water1/2 tsp turmeric powder1 tsp chilli powder, or to taste1 tsp coriander seeds1 tsp pomegranate seedsa pinch of soda bicarbonatesalt to taste
Preparation Method:
Slice vegetables into thin slices (similar sizepieces). If using potatoes, boil in salted
water until almost fork tender before slicing.Mix batter ingredients into a smooth batterand dip vegetables into the mixture beforedeep-frying in hot oil. Fry until goldenbrown. Drain on absorbent paper towels andserve hot with a chutney dip.
Variation: For Chick Pea Flour Fritters: Fryspoonful of batter, without vegetables, 4-5spoonfuls at a time.
46
VEGETABLE CUTLETS
Ingredients:
500 gms potatoes, boiled and mashed125 gms carrots, grated125 gms frozen peas1 small onion, finely chopped2 small capsicum, finely chopped100 gms breadcrumbs1-1/2 cup flourjuice of half a lemon1 stalk of celery, finely choppedsalt and pepper to tasteoil for frying
Preparation Method:
Heat 2 tablespoons of oil in a saucepan.Sauté vegetables. Add mashed
potatoes, lime juice, salt and pepper. Stir-fryfor one minute. Remove from heat. Shapemixture in the form of small cutlets. Make apaste of flour in 2 cups of water. Dip cutletsin flour paste and coat them withbreadcrumbs. Deep fry in hot oil until goldenbrown. Serve with tomato sauce or coconutmint chutney.
Variation: Vegetarian Burgers: Sandwichcutlet in buttered burger buns with shreddedcabbage and carrot, slice of cucumber and ateaspoon of chopped onion mixed withtomato sauce.
SEMOLINA VEGETABLE COMBO (UPPAMA)
Ingredients:
150 gms semolina300 gms sprouted green beans200 gms carrots, chopped6-8 green chillies, finely chopped1/2 cup fresh coriander250 gms coconut, gratedjuice of 1 lime10 gms lentils1/4 tsp mustard seeds1 sprig curry leavesa pinch of asafoetidasalt and sugar to taste300 ml oil
Preparation Method :
Heat half the quantity of oil in a deepsaucepan. Add lentils, mustard seeds,
curry leaves and asafoetida, fry for a minute.Add beans and carrots. Sauté for a minute.Add coriander and salt. Stir-fry for a minute.Add a cup of water to vegetable mixture andboil. Meanwhile, heat remaining oil in asaucepan and lightly fry semolina. Addsemolina to vegetables and stir. Cook on lowheat, stirring constantly, until all water isabsorbed. Add lime juice, sugar and coconut.Mix well. Remove from heat. Serve hot.
48
CARROT PICKLE
Ingredients:
1 kg carrots50 gms salt1/4 cup vinegar1/2 cup mustard oil10 tsps chilli powder3 tsps turmeric powder5 black cardamoms, crushed5 tsps aniseeds5 tsps mustard seeds5 tsps pepper corns3 Indian bay leaves, crushed3 thumb-size cinnamon sticks
Preparation Method:
Wash carrots. Slice off tops and cutvertically in 2-3 pieces. Slit each
piece horizontally, twice at right angles.Coarsely pound mustard seeds, aniseedsand peppercorns. Break cinnamon sticksinto bits. Mix salt, chilli powder, turmericpowder, vinegar and 1/4 cup mustard oil.Add pounded ingredients, cinnamon sticks,cardamoms and bay leaves to vinegarmixture. Mix thoroughly. Stuff carrots withspicy mixture. Transfer carrots to airtightjar. Pour the remaining mustard oil mixtureand seal. Cover jar with black cloth toprotect from light until ready to eat. Takes3-4 days. Shake the jar once or twice a dayto mix the ingredients well.
CAULIFLOWER PICKLE
Ingredients:
1 large head cauliflower, cut in florets50 gms shallots1/4 cup salt3/4 cup sugar1 tsp turmeric powder2 tsps mustard seeds, powdered2 tsps red chilli powder4 cloves1 cup white vinegar1 cup water
Preparation Method:
Mix shallots, cauliflower and salt andlet stand overnight. Drain and rinse
in cold water. Combine sugar, turmeric,mustard seed, cloves and chillies in a jar.Stir in the vinegar and water. Add thecauliflower and shallots. Stir well. Let standfor two days. Refrigerate to store.
49
PICKLED CUCUMBERS
Ingredients:
2 cucumbers, peeled2 small onions, finely chopped4 cloves garlic, finely minced10 tsps sugar5 tbsps vinegar2 red chillies, chopped finely
Preparation Method:
Slit cucumbers horizontally. Do not cutto the end. Scrape seeds from
cucumbers. Combine all ingredients. Mixwell and stuff into cucumbers. Chill untilready to serve.
PICKLED LEMONS/LIMES
Ingredients:
lemons/limessaltwater
Preparation Method:
Slit each lemon twice at right angles.Immerse cut lemons in water. Stuff each
lemon with 2 tablespoons of salt (or limeswith ½ tablespoon of salt). Seal in glassjars and leave it aside for a week.
50
PICKLED VEGETABLES
Ingredients:
10 green chillies10 shallots, peeled and halved1 cucumber, peeled, seeded and cut into thin short strips1 radish, peeled and cut into thin short strips1 carrot peeled and cut into thin short strips2 tbsps sugar2 tbsps vinegar2 tsps salt5 tbsps lukewarm water
KIM CHEE
Ingredients:
5 kg Chinese cabbage1 kg radish250 gms carrot1 packet(400 gms) cooking salt20 red chillies20 cloves garlic20 gms ginger, skin scraped20 tsps sesame oil3/4 cup sesame seeds1 cup light soya sauce1 and 1/2 cup water10 tbsps chilli powder
Preparation Method:
Cut Chinese cabbage in quarters. Picklewith half packet of salt and let it stand
aside for 2 hours. Cut radish into thin shortstrips, sprinkle half the amount of red chillipowder and leave it aside for 15 minutes.Pound garlic, ginger and chillies. Peel carrotsand cut into thin short strips. Mix all theingredients, except cabbage. Stuff thismixture in between cabbage leaves and packin plastic jars. Close the lid tightly andrefrigerate. Use after 2-3 weeks.
Preparation Method:
Mix sugar, salt, vinegar and water. Stirto dissolve sugar. Pour mixture over
combined vegetables. Mix well andrefrigerate for few hours before serving.
51
TOMATO RELISH
Ingredients:
500 gms ripe red tomatoes, chopped1 onion, chopped5 tsps sugar1 tbsp butter1 tsp grated ginger1 tsp ground cumin1/2 tsp cinnamon4 cloves garlic, minced1/4 tsp red chilli powder1/4 cup raisins for garnish1/4 cup cashewnuts for garnish
Preparation Method:
Heat butter in large skillet. Add onionsand garlic. Sauté until translucent.
Add tomatoes and sugar. Cover and cookon low heat for 10 minutes, stirringoccasionally. Add remaining ingredients.Simmer, uncovered, over very low heat for20 minutes or until tomatoes are reduced toa paste. Add raisins and cashewnuts andcontinue heating on tiny flame for 10minutes. Seal in glass jars.
DUTCH RELISH
Ingredients:
250 gms onions, chopped250 gms green tomatoes, chopped150 gms cucumbers, chopped1 large cauliflower, cut in florets1 green pepper, finely sliced1 red pepper, finely sliced1/2 tsp salt1 cup water
Seasoning:
1/4 cup flour1/2 cup sugar1 tsp vinegar1 tsp dry mustard1/4 tsp turmeric powder
Preparation Method:
Grind all ingredients in food grinder.Add salt and water. Cook until sauce
thickens and season. Serve hot.
52
GREEN MANGO CHUTNEY
Ingredients:
750 gms green mangoes1 kg sugar100 gms ginger250 ml vinegar3 tbsps chilli powder1 tsp salt
Preparation Method:
Peel and thinly slice mangoes. Peel andgrind ginger. Add all ingredients in a
saucepan. Cook gently for 10 minutes or untilmangoes are tender, stirring all the time. Cooland store in airtight jars.
Variation: Peel and finely dice 2 greenmangoes. Add 2 tablespoons sugar and 1/4teaspoon red chilli powder. Mix well andrefrigerate. Use within 2-3 days.
MANGO CHUTNEY
Ingredients:
1 kg mangoes, peeled and cut in pieces lengthwise1 and 1/4 kg sugar1 cup cider vinegar3-4 bay leaves, crushed8-10 black cardamoms, crushed2 thumb-size cinnamon sticks, broken to bits1 tsp cloves, ground4 tbsps red chilli powder2 tbsps salt
Preparation Method:
Mix all ingredients in a large saucepanor heavy bottomed pan and cook on
low heat until mixture is thick, stirringconstantly. Cool and seal in airtight glass jars.
Variation: For Mango Muraba: Cookmangoes and sugar with 4-5 crushedcardamoms until mixture is thick. Blackcardamoms impart brownish colour and niceflavour to muraba.
53
MINT COCONUT CHUTNEY
Ingredients:
6 tbsps coconut, freshly grated1 small piece of ginger, minced1-2 green chilliesseveral sprigs of mintjuice of 2 lemonssalt to taste
Preparation Method:
Wash and drain the fresh mint andremove leaves from stem. Discard
stem. Put all the ingredients together in ablender and blend to a smooth paste. Adjustseasoning. Refrigerate to store.
DATE CHUTNEY
Ingredients:
1 cup chopped dates50 gms raisinsa pinch of salt1 tsp chilli powder1 tsp ginger-garlic paste2 tsps sugar1 cup water
Preparation Method:
Put all ingredients in saucepan andsimmer over low heat until mixture
thickens. Let cool before serving.
TANDOORI CHUTNEY
Ingredients:
200 gms natural yogurt2 tbsps chopped fresh mint2 tbsps chopped fresh coriandersalt to tastepinch of garam masala
Preparation Method:
C ombine all ingredients and serve.Prepare at least half an hour before
serving. This dip can be stored for few daysin refrigerator.
54
GARAM MASALA
Ingredients:
1/4 cup cumin seeds, roasted1/8 cup caraway seeds, roasted10 Indian bay leaves, roasted5 cloves, roasted5 green cardamoms split and roasted5 black cardamoms, crushed and roastedfew pepper corns, roastedcinnamon stick (thumb size), roasted
Preparation Method:
Grind all ingredients together to a finepowder. Store in airtight glass jars.
CHAAT MASALA
Ingredients:
1/4 cup table salt1/4 tbsp black pepper1/4 cup mango powder1/4 cup black salt, powdered1/4 cup roasted cumin seeds, powdered1/4 cup roasted coriander seeds, powdered1/2 tsp asafoetida powder2 tbsps red chilli powder1/2 tsp roasted aniseed, powdered
Preparation Method:
Mix all ingredients and store in airtightglass jar.
55
GARLIC GINGER PASTE
Ingredients:
8 cloves garlic, minced2 small pieces ginger, minced
Preparation Method:
P ound the ingredients together.Refrigerate until used.
THAI CURRY PASTE
Ingredients:
7-10 dried chillies (for red curry)2 tsps caraway seeds1 tsp coriander seeds1 tsp salt2 tbsps lemon grass, chopped1 tsp galangal (a ginger-like root), chopped2 tsps shallots, chopped1 tsp garlic, chopped1 bunch basil leaves chopped and 2 tbsps coriander leaves (for green curry)
Preparation Method:
Brown caraway and coriander seedsover low heat (without oil), cool, thenpound and set aside. Remove seeds
from chillies. Soak the pods in cold water,then pound fine with salt. Add all the otheringredients. Pound very fine and then mixwith caraway and coriander powder.
TOMATO PASTE
Ingredients:
500 gms tomatoes, blanched peeled and pitted
Preparation Method:
Puree tomatoes in a blender. Refrigeratetomato paste to store for a few days.
56
MAPLE SYRUP
Ingredients:
1 and 1/4 cups cold water1 tbsp cornstarch1 cup granulated sugar1 tsp maple flavouring1/8 tsp salt
Preparation Method:
Combine ingredients in a saucepan. Bringto a boil. Serve hot over pancakes or waffles.
BAKED POTATO TOPPING
Ingredients:
1 cup plain yogurt1 tsp sesame seeds, roasted3 stalks spring onions, chopped1/2 tsp dill leavessalt and pepper to taste
Preparation Method :
Mix together all ingredients. Enoughtopping for 4 baked potatoes.
Variation: For Potato Raita: Mix allingredients and add boiled and dicedpotatoes.
MINT SYRUP
Ingredients:
1 cup sugar2 cups waterbunch of mint leaves, chopped
Preparation Method:
Boil water and sugar for 3-4 minutes toform syrup. Remove from heat. Add
mint leaves. Cover and leave aside. Letsyrup absorb colour and flavour of mintleaves. Cool and filter.
57
CHEESE DIP
Ingredients:
2 cups cream cheese1 cup yogurt2 cloves garlic, crushed1 tbsp chives or parsley1 tbsp lemon juicesalt and sugar to tastedash of pepper
Preparation Method:
Beat the yogurt with cream cheese. Addparsley, lemon juice, salt and sugar.
Mix well and pour in a serving bowl.Sprinkle pepper. Serve with carrots,cucumbers, fruit, crackers, etc.
HOMMUS
Ingredients:
200 gms gorbonzos or chick peas2 cloves garlic, minced1/2 tsp salt1 tsp olive oil3 tsps tahini (sesame paste)juice of 2 lemonsdash of pepperchopped parsley and paprika for garnishing
Preparation Method:
Soak garbonzos in water to cover, let standovernight. Drain and cook in salted water
until tender. Drain again. Puree garbanzosin a blender. Mix in other ingredients andblend well. Add olive oil and blend mixtureto a creamy consistency. Serve on a platter.Garnish with paprika and parsley.
FRUIT DIP
Ingredients:
1 (8 oz.) glass of cream cheese1/4 cup orange juice1/4 cup icing sugar1/2 tsp rose essence1 cup fresh cream
Preparation Method:
Beat all ingredients until blended well.Serve with a fruit plate.
58
FRENCH DRESSING
Ingredients:
2 onions, finely chopped1 cup tomato sauce1/2 cup lemon juice1/2 cup apple juice4 tbsps tomato paste1/2 tsp paprika1/2 tsp pepper1 tbsp cornstarch1/4 cup parsley
ITALIAN DRESSING
Ingredients:
1 tsp onion powder1 tsp garlic powder1 tsp paprika1/4 tsp thyme1/4 tsp rosemary1/2 cup lemon juice1/2 cup cider vinegar1/2 cup apple juice1 tsp oregano1 tsp dry mustard
Preparation Method:
Combine all ingredients in a blender andblend. Transfer to glass jar. Store in
refrigerator.
Preparation Method:
C ombine all ingredients, exceptcornstarch and parsley in a saucepan.
Heat mixture for 2 minutes, stirringconstantly and continue to simmer for 5-7minutes. Add cornstarch and stir for 2minutes. Remove from heat. Cool andtransfer to a blender and blend well. Pour ina bowl. Sprinkle parsley. Serve chilled.Refrigerate to store.
59
VINAIGRETTE DRESSING
Ingredients:
10 cloves garlic, minced1/2 cup olive oil 1/2 cup vinegar 3 tsps mustard powder 5 tsps sugar salt and pepper to taste
Preparation Method:
Mix all ingredients in a small glass bottleand shake well. Store in refrigerator.
EGGLESS MAYONNAISE
Ingredients:
1 can (410 gms) evaporated milk2 tbsps sugar2 tsps mustardsalt and pepper to tastejuice of half a lemon1 cup olive oil1 tbsp cider vinegar
Preparation Method:
Mix first four ingredients and whisk wellwith a food processor on slow speed.
Stir in olive oil till sauce thickens. Finallyadd vinegar and lemon juice. Refrigerate tostore.
SOUR CREAM DRESSING
Ingredients:
1 cup buttermilk1 cup cottage cheese1 tsp lemon juice
Preparation Method:
Blend well all ingredients in a blender.Store in refrigerator.
60
CHILLI SAUCE
Ingredients:
10 tbsps vegetable oil6 tbsps all-purpose flour1/2 cup red chilli powder2 cups water750 gms tomato, blanched, peeled and pureed1/2 tsp dried crushed oregano1/4 tsp cumin powdersalt to taste
AVOCADO SAUCE
Ingredients :
2 medium avocados2 small tomatoes, chopped1 small onion, minced2 tsps lemon juice1 tsp garlic paste or powdersalt and pepper to taste
Preparation Method:
Peel avocados. Then mash with plasticfork in a bowl. Add tomatoes, onions,
lime juice, garlic, salt and pepper. Serveimmediately.
Hint: This sauce should be prepared justbefore serving as it turns black in 1/2 anhour.
CHEESE SAUCE
Ingredients :
2 tbsps margarine or butter2 tbsps all-purpose flour1/4 tsps salt1/2 cup grated cheddar cheese1/2 tsp dry mustard1 cup milk
Preparation Method:
Melt margarine in small saucepan overlow heat. Slowly stir in flour and salt
and blend until smooth. Add milk and cook4 minutes to thicken, avoiding lumps. Stirin cheese and dry mustard and cook for 2more minutes.
Preparation Method:
Heat oil in large saucepan. Stir in flourand cook one minute. Stir in chilli
powder, add rest of ingredients and salt totaste. Simmer for 15 minutes. Cool. Transferto a glass jar and store in a refrigerator.
61
TOMATO SAUCE
Ingredients:
1 large onion, finely chopped500 gms tomatoes, blanched, peeled, pitted and pureed2 tsps fresh basilsalt and pepper
Preparation Method:
Sauté onion in frying pan until soft andcook until transparent. Stir in tomatoes.
Add basil, salt and pepper and simmer for30 minutes or until it coats the back ofspoon. Pass through a blender and adjustseasoning.
RASPBERRY SAUCE
Ingredients:
5 cups fresh raspberries1/2 cup sugar
Preparation Method:
Puree raspberries in a blender. Strainthrough a cheesecloth. Stir in sugar and
refrigerate until ready to serve.
WHITE SAUCE
Ingredients:
2 tbsps butter1 tbsp all-purpose flour1 cup milk
Preparation Method:
Melt butter in saucepan over low heat.and blend in flour. Stir in milk and
simmer until thick and smooth. Mix well.Transfer to glass bowls or jars and refrigerateto store.
62
PEANUT SAUCE
Ingredients:
250 gms peanuts, roasted and ground to fine paste2 tbsps lemon juice2 cloves garlic, minced2 tsps soya sauce2 red chillies, crushedsalt and sugar to taste1 cup hot water
Preparation Method:
Mix all ingredients together and cook,stirring over low heat until thick and
well blended. Cool. Seal in glass jar andstore in a refrigerator.
MANGO TOPPING
Ingredients:
6 cups half ripe or ripe mangoes cut fine2 tbsps lime juice, if desired1/2 tsp nutmeg powder1/2 tsp cinnamon powder4 cloves3 cups sugar2 cups water
Preparation Method:
Cook mango slices with water untiltender. Mash with back of a wooden
spoon to make a paste. Add the rest of theingredients and cook until it is theconsistency of butter. Remove cloves beforeserving. Serve over ice-creams, kulfi,crackers, etc.
63
APPLE SAUCE
Ingredients:
1 kg apples, peeled, cored and sliced1/2 cup water1/2 cup sugarCinnamon to taste
Preparation Method:
Combine all ingredients in a heavysaucepan. Cook on low heat for 20
minutes, stirring continuously. Cover andsimmer for further 10 minutes or until applesare tender. Mash apples to desiredconsistency. Serve warm or chilled.
HORSERADISH IN APPLE SAUCE
Ingredients:
100 gms grated horseradish300 gms apple sauce
Preparation Method:
Mix ingredients together and refrigeratefor one hour before serving.
DILL SAUCE
Ingredients:
8 tbsps salad oil3 tbsps vinegar8 tbsps french mustard3 tbsps dill leaves3 tsps sugarsalt and pepper
Preparation Method:
Stir all ingredients together. Serve chilledin a bowl. Refrigerate to store.
65
CHINESE CHOP SUEY
Ingredients:
1 large head of celery1 can button mushrooms, drained1 small can bamboo sprouts, drained2-3 large onions200 gms carrots, chopped1/2 cup water2 tbsps soya saucesalt and pepper to tasteoil for frying1 tsp cornstarch
NOODLE NEST
Ingredients:
100 gms carrots, finely diced100 gms beancurds, cubed100 gms green peppers100 gms cabbage, shredded1 small onion, finely sliced1 tbsp garlic - ginger paste1 tsp ajinomoto (optional)1 tbsp cornstarch4 tbsps tomato ketchup2 tbsps soya sauce1 tbsp chilli saucesalt to taste4 tbsps oil1/2 cup water150 gms thin dry eggless noodleschilli oilsesame oil1/2 lemon, no seedslettuce leaves for garnishing
Preparation Method:
Braise the chopped onions, carrots, celeryand bamboo sprouts in oil until tender.
Add button mushrooms and continuecooking for 2 minutes. Stir in soya sauce, saltand pepper. Pour water and sprinklecornstarch. Allow it to simmer for 10minutes, stirring constantly until the sauceis clear and thick. Serve hot.
• Serves 6-8
Preparation Method:
Heat oil in a large saucepan and sauté allvegetables for 4-5 minutes. Boil 100
gms noodles in 2 cups salted water for 2minutes and drain. Add boiled noodles tosaucepan and stir in the remainingingredients. Heat through. Cover andremove from heat. Heat oil in a pan and deepfry remaining noodles just before serving andset like a nest on a serving dish. Spoon hotvegetable noodles onto the nest. Drip astream of chilli oil and sesame oil. Squeezelemon juice over the dish. Garnish withlettuce leaves.
• Serves 6-8
66
CABBAGE IN COCONUT MILK
Ingredients:
4 cups cabbage, shredded2 cups coconut milk5 red chillies, pounded5-6 shallots, sliced1 tsp turmeric powder1 tsp lemon juicesalt to taste
CREAMED CABBAGE
Ingredients:
1 head cabbage, shredded1 cup shredded cheddar cheese2 tbsps butter or margarine2 tbsps flour1 1/4 cups milk1/4 tsp salt1/8 tsp paprika2 tbsps minced onion1 tbsp minced parsley1/3 cup bread crumbs
Preparation Method:
Cook cabbage in a small amount of lightlysalted boiling water until tender but still
crisp. Drain well. Place cabbage and cheesein layers in a greased baking dish. Preparewhite sauce by gently heating butter, flourand milk. Add salt, paprika, onion andparsley. Pour sauce over cabbage. Sprinklewith bread crumbs. Bake in a preheated ovenat 180 degrees C for 15 to 20 minutes or untiltop layer is brown and mixture starts tobubble.
• Serves 4-6
Preparation Method:
Put shallots, chillies, turmeric, coconutmilk and salt together in a saucepan and
bring to boil. Add the cabbage and cook for2-3 minutes. Remove from heat. Stir inlemon juice. Serve hot.
• Serves 4-6
67
CHUTNEY CAULIFLOWER
Ingredients :
2 small cauliflowers1 cup boiled peassalt to taste
To be ground to a paste1 cup fresh coriander4 green chillies4 tsps grated coconut1 tsp sugarjuice of half a lemonsalt to taste
Sauce1 cup tomato ketchup1/4 cup water1 tbsp butter1 tsp cornstarch1/2 tsp chilli powdersalt to taste1 tsp sugar
Preparation Method:
Boil whole cauliflowers in salted water for5 minutes. Heat 4 tablespoons of oil in a
pan and stir fry cauliflower, one at a time,for 2-3 minutes. Stir-fry boiled peas for aminute separately and set aside.
Stuff cauliflowers with paste. Cook coveredon tiny flame until tender. Mix sauceingredients and boil for a minute. If sauce istoo thick, add a little more water.
To serve, transfer cauliflowers to a servingdish and pour hot sauce and sprinkle hotpeas.
• Serves 4-6
CHOY SAAM
Ingredients:
1/4 kg choy saam2 tbsps vegetable fatsalt and sugar to taste1/2 tsp cumin seeds (optional)1 tsp soya sauce
Preparation Method:
Wash and cut choy saam. Boil in waterfor 2 minutes. Drain. Heat fat in
saucepan. Add cumin seeds. When the seedscrackle, add choy saam, sugar, soya sauceand salt. Stir fry until tender yet crisp.
• Serves 4-6
68
BOMBAY POTATOES
Ingredients:
500 gms potatoes, boiled and diced1 medium onion, finely chopped2 cloves garlic, crusheda sprig of curry leaves1/2 tsp each, cumin and mustard seeds1/4 tsp turmeric powder1/2 tsp chilli powder2 tbsps oil
Preparation Method:
Heat oil in a large saucepan. Fry cuminand mustard seeds. When the seeds
sputter, add curry leaves, onion and garlic.Fry until golden brown. Add all ingredientsand fry for 5-7 minutes stirring regularly,adding little water to prevent sticking to thepan, if necessary. Serve hot with puris (seerecipe in this book).
• Serves 4-6
Preparation Method:
O n a well-buttered dish, arrangealternately slices of cooked potatoes
and onion rings. Pour cream. Sprinkle saltand pepper. Dot with butter and bake in anoven at 180 degrees C for about 20 minutesor until crispy lightly golden brown on top.
• Serves 4-6
CRISPY POTATOES
Ingredients:
500 gms medium sized potatoes, boiled and sliced2 small onions, finely sliced200 ml cream100 gms buttersalt and black pepper to taste
69
THAI COCONUT CURRY
Ingredients:
150 gms long beans, cut in short strips1/2 can straw mushrooms, drained2 carrots, cut in short strips1/4 head cabbage, shredded1 cup grated coconut1 onion, finely chopped6 cups water7 dry red chillies, slitted and boiled6 Thai lemon leaves4 cloves garlic, crushed1 tsp coriander seeds1 tsp cumin seeds2 tsps sugar
Preparation Method:
Grind onion, garlic, coriander seeds,cumin seeds, lemon leaves and chillies
to a paste. Add sugar. Mix well and set aside.Extract coconut milk from grated coconutusing water, 2 cups at a time. Boil coconutmilk in a large pan. Stir in paste. When oilbubbles on surface, add vegetables andcontinue cooking on low heat for 5 minutes.Meanwhile, slit few green and red chillies.Remove seeds. Transfer curry to the servingbowl and garnish with chillies.
• Serves 4-6
Variation: For Thai Green Curry, substitutered chillies with bunch of chopped basilleaves and 2 tbsps of coriander leaves.
MOCK DUCK CURRY
Ingredients:
1 can mock duck1 onion, ground to paste2-3 cloves garlic, crushed2-3 tbsps tamarind extract1 tbsp sugar10 red chillies, poundedsalt to taste1 cup coconut milkjuice of half a lemon
Preparation Method:
W ash mock duck in hot watercontaining lemon juice and cut it in
small cubes. Heat oil in a large pan and addonion paste, garlic and chillies. Sauté forfew minutes and add tamarind extract andsalt. When the mixture is dry, add mockduck. Cook for 2 minutes, then add sugarand stir-fry. Pour coconut milk and bringto boil. Simmer, covered, for 2 minutes andremove from heat. Serve hot with steamedsticky rice or boiled white rice.
• Serves 4-6
70
BRAISED AUBERGINES
Ingredients:
500 gms aubergines, cut into large pieces1 tbsp garlic-ginger paste5 red chillies, finely chopped1 tsp vinegar1 tsp soya sauce1 tbsp cornstarch10 ml sesame oil (optional)salt and sugar to taste50 ml wateroil for frying
Preparation Method :
Soak aubergines in salted water for 10minutes. Drain and pat dry. Heat oil in
a wok. Deep fry aubergines until palebrown. Drain with slotted spoon and setaside. Heat 2 tablespoon of oil in asaucepan, add garlic-ginger paste and stir-fry for a minute, then add salt, sugar,vinegar and soya sauce. Dissolve cornstarchin water and add to saucepan. Stircontinuously until sauce is clear. Addaubergines and cook until done. Sprinklesesame oil. Serve hot.
• Serves 4
STUFFED AUBERGINES
Ingredients:
4 large aubergines8 medium tomatoes, blanched peeled and pureed4 medium potatoes, diced2 cups frozen peas,4 medium onions, finely chopped8 green chillies, pounded6 cloves garlic pounded1/2 cup fresh coriander, pounded4 tbsps butter2 tsps chilli powder2 tsps garam masala1/2 tsp coriander powder1/2 tsp cuminsalt to taste
Preparation Method:
Cut aubergines lengthwise in two equalhalves. Scoop out pulp from centre
leaving 2 cm thick shell. Heat oil in a wokand fry diced potatoes. Remove with slottedspoon and set aside. Heat butter in asaucepan and sauté onions. Add tomatopuree, peas, potatoes, pulp, spices andpounded mixture. Stir-fry for 3 minutes andremove from heat. Smear aubergines withbutter or oil and stuff with peas-potatomixture. Bake in a moderate oven (180degrees C) for 10-15 minutes. Serve hot.
• Serves 4-6
71
TOMATO TIMBALESIngredients:
6 medium-sized round tomatoes750 gms potatoes, boiled and mashed2 cups green peas, boiled and crushed7 bread slices, soaked in water2 tsps garam masala1/2 tsp turmeric powder1/2 tsp chilli powdersalt to tasteoil for frying
SPICY BEANS CURRY
Ingredients:
50 gms black beans30 gms red kidney beans3 cups of water50 gms yogurt5 gms ginger, minced5 gms garlic, minced1 tbsp tomato pastea pinch of garam masalabutter for garnishing1/4 cup olive oil1/4 cup parsleysalt to taste2-3 green chillies, finely chopped1 large onion, finely chopped1 large green pepper
Preparation Method:
Soak beans in 3 cups of water overnight.On the following day cook until done.
Heat oil in pan. Add onion, green pepper,ginger and garlic. Sauté until onion is clear.Add tomato paste, garam masala, yogurtand chillies. Heat gently for a minute.Transfer mixture to beans. Heat through.Mash some beans with potato masher tothicken. Dot with butter and garnish withparsley.
• Serves 4-6
• Serves 4-6
Preparation Method:
Cut tops off tomatoes and scoop outflesh, but reserve tops. Squeeze water
out of bread slices and crumble them in abowl. Add potatoes, garam masala and salt.Mix well, divide in 6 portions and set aside.Heat 2 tablespoons of oil in a pan. Add peas,tomato puree, turmeric powder, chillipowder, garam masala and salt. Stir-fryuntil mixture is dry. Remove from heat andcool. Fill tomatoes with pea mixture.Replace tops. Enclose each stuffed tomatoin a potato mixture. Heat oil in a largesaucepan. Deep fry tomato balls untilgolden brown. Drain. Cut in two halvesand transfer to a serving plate. Serve as asnack or main dish.
72
CHEESE CONES CURRY
Ingredients:
Cheese Cones250 gms home-made cottage cheese, crumbled3 tbsps flour1 tsp baking powder3-4 green chillies, finely chopped1/4 cup fresh coriandersalt to tasteoil for frying
Curry2 onions, finely chopped4 tomatoes, blanched, peeled and chopped1 tsp ginger-garlic paste1/2 tsp chilli powder1/2 tsp garam masala1/4 cup yogurt2 tsps fresh cream2 tbsps grated cheddar cheesesalt to taste2 cups water4 tbsps oilfresh coriander leaves for garnishing
Preparation Method:
Mix all the ingredients for making cheeseballs. Shape the mixture into small
cones and deep fry until golden brown. Setaside.
To prepare curry: Heat oil in a largesaucepan and sauté onions until tender. Addginger-garlic paste and stir fry for a minute,then add tomatoes and cook until tomatoesare tender. Add rest of the ingredients.Continue cooking on low heat until mixtureis well blended and oil bubbles on surface.
To serve, place cheese cones in a serving dishand pour curry. Garnish with corianderleaves. Decorate with tomato slices andcherry.
• Serves 4-6
73
VEGETABLE BEANS AND LENTIL CURRY
Ingredients:
10 gms yellow split peas10 gms green split peas20 gms chick peas10 gms masoor (orange lentil)10 gms black-eyed beans200 gms cauliflower, parboiled and cut into florets7 shallots, sliced2 onions, finely sliced2 tomatoes, pureed200 gms home-made cottage cheese, cubed4 tbsps ghee or clarified buttersalt to tasteoil for frying1/4 cup fresh corianderjuice of half a lemon (optional)tomato slices for garnish
Sauce3 cloves garlic, minced6 red chillies1 tsp coriander seeds1 tsp cumin seeds1 tbsp grated coconut5 gms ginger, minced
Preparation Method:
Soak peas, beans and lentils together inwater for 6 hours. Drain and pressure
cook with 2 cups of water and salt.
Heat ghee in a large sauce pan and fryshallots for 3 minutes, then add cauliflowerand fry for one more minute. Add all thesauce ingredients and stir-fry for further 3minutes. Pour in lentil soup along withtomato puree and simmer for 5 minutes.
Heat oil in a saucepan. Fry cubes of cottagecheese until golden brown. Add cheesecubes to curry and simmer for further 5minutes.
Serve hot, decorated with tomato slices andcoriander. If desired, sprinkle lemon juice.
• Serves 4-6
74
LO HAN CHAIIngredients:
1 cup parboiled vegetables (carrots, peas, corn, capsicum, etc.)1 cup canned foodstuff (mushrooms, gluten, bamboo shoots, etc.)100 gms white fungus soaked in water and chopped150 ml water1/2 tsp salt2 tsps cornstarch2 tbsps soya saucepinch of ajinomotochilli sauce to taste5 tbsps oil
VEGETABLE MAKHANWALA
Ingredients:
250 gms potatoes, parboiled, diced and fried100 gms french beans, cut in small pieces and boiled100 gms cauliflower, cut into florets and parboiled100 gms carrots, parboiled and diced1 cup green peas, boiled2 onions, finely chopped1 cup fresh cream1 cup milk2 tbsps flour2 tbsps butter1/2 tsp chilli powdersalt to tasteoil for frying
Preparation Method:
Prepare sauce by mixing flour, milk andcream and set aside. Heat butter in a
large saucepan, fry onion until transparent.Add all vegetables and sauté for fewminutes, then add the prepared sauce, saltand chilli powder. Cover and cook on verylow heat for about 10 minutes. Serve hot.
• Serves 4-6
Preparation Method:
Sauté mushrooms in oil for a minute ortwo. Add all the vegetables and fungus.
Stir fry for another two minutes. Add soyasauce, ajinomoto, chilli sauce and salt. Stirand add water and cornstarch. Simmer for2 minutes stirring constantly. When thesauce thickens, remove from heat andtransfer on a platter.
• Serves 4
75
COTTAGE CHEESE AND SPINACH
Ingredients:
1 kg spinach leaves1 small onion, chopped4 large tomatoes, blanched, peeled and chopped1 tbsp ginger-garlic paste3 green chillies, finely chopped3 tbsps vegetable fat3 tbsps oil1 cup watersalt to tasteoil for frying1/4 kg home-made cottage cheese (see recipe below)
Preparation Method:
Wash the spinach to remove sand andgrit. Chop finely, removing stems
and strands. Mix all ingredients exceptcottage cheese and pressure cook for 15minutes. Continue simmering for another15 minutes. Mash it with electric foodprocessor. Add cheese to spinach and cookto heat through. Serve hot, decorated withcream and cherries.
• Serves 4-6
HOME-MADE COTTAGE CHEESE
Ingredients:
1 lt full cream milkjuice of 1 lemon or limesalt to tasteoil for frying
Preparation Method:
Boil milk. Add lemon or lime juice tothe boiling milk. Cool, allowing the
curdled milk solids to settle to the bottom ofcontainer and strain through a muslin bag.Discard whey. Press solids between twoinverted flat bottomed plates to drain outany liquid. Carefully place cheese on rollingor flat board and cut into small cubes. Heatoil in a wok and deep fry cheese cubes untilpale brown. Drain on paper towels.
76
STUFFED TOMATOES AND PEPPERS
Ingredients:
2 tomatoes2 peppers1 onion, finely chopped2 potatoes, boiled and mashed1 clove garlic, crushed1 tbsp tomato paste2 tbsps parsley, finely chopped1/2 cup water2 tbsps oil
Preparation Method:
Wash tomatoes and peppers. Slice top offtomatoes, scoop out flesh and reserve.
Cut tops off peppers and scoop out seeds andpith. Heat oil and fry onions until soft. Addtomato pulp, garlic, parsley, tomato pasteand water. Simmer for 10 minutes or untilliquid is absorbed. Add potatoes and stir toblend in the mixture. Stand tomatoes andpeppers in a plate and fill loosely with potatomixture. Heat 2 tablespoons of oil in asaucepan. Sauté stuffed tomatoes andpeppers. Simmer gently for 10 minutes oruntil cooked. Serve hot with Indian bread.
Variation: For Vegetable Sizzlers, placestuffed tomato, stuffed pepper and a slab offried home-made cottage cheese on a sizzlerserving plate. Decorate with onion rings andlettuce leaves. Just before serving, boil 2tablespoons oil in a saucepan, add a pinchof cumin seeds and carefully pour overstuffed vegetables to sizzle. Serve as snackor main dish.
77
CABBAGE ROLLS IN CURRY
Ingredients:
Cabbage Rolls1 head cabbage250 gms potatoes, boiled and mashed1 cup green peas, boiled and mashedsalt and pepper to taste100 gms chick pea flour or besan1/2 tsp chilli powder1/2 tsp soda bicarbonateoil for frying
Curry1 small onion, chopped and ground to a paste1 tbsp tomato paste1/4 tsp turmeric powder2 tbsps yogurt2 tbsps fresh cream1 cup watersalt to taste1/4 tsp garam masala
Preparation Method:
Remove 8-10 leaves from cabbage. Discardany wilted or discoloured leaves. Boil 4
cups of salted water. Remove from heat andplunge cabbage leaves. Drain after 5-7minutes. Mix potatoes, peas, salt and pepperto taste. Divide in equal portions. Place peas-potato mixture in centre of cabbage leaf androll to enclose filling. Set aside. Prepare athick batter by mixing besan, sodabicarbonate, salt and 1/4 teaspoon chillipowder. Heat oil in a pan. Immerse cabbagerolls in batter and deep fry until goldenbrown. Remove with slotted spoon on papertowels.
Heat 2 tablespoons oil in a pan. Add onionand sauté for 2 minutes. Stir in all curryingredients with 1/4 teaspoon chilli powder.When curry boils, add cabbage rolls andsimmer for 2 minutes. Cover and removefrom heat. Allow to stand for 5 minutes, thengarnish with coriander leaves. Serve hotwith rice or rotis (see recipe in this book).
• Serves 4-6
78
YOGURT CURRY
Ingredients:
8-10 chick pea flour fritters (see recipe in this book)4 tbsps chick pea flour2 cups yogurt4 cups water1/2 tsp turmeric powder1 tsp ginger-garlic paste1 tsp cumin seeds1/2 tsp chilli powder1 small onion, finely chopped2 tsps tamarind extract1 tbsp oil1 stalk curry leaves1 tsp mustard leaves
Preparation Method:
Beat chick pea flour, yogurt and water andset aside. In a large pan heat oil and add
cumin seeds. When they sputter, add onionand cook for 3-4 minutes. Add ginger- garlicpaste and cook for a minute, stirringconstantly. Pour yogurt mixture and add salt,turmeric powder and chilli powder. Cook onlow heat for 8 minutes, then add tamarindextract and cook for 2 more minutes. Justbefore serving, heat 1 tablespoon of oil in asaucepan. Add mustard seeds and curryleaves. When seeds sputter, remove fromheat and pour over curry. Add fritters andcook curry on low heat for 5 minutes. Servehot with rice.
• Serves 6-8
MACARONI CHEESE BAKE
Ingredients:
1/2 kg elbow macaroni, cooked115 gms margarine1/4 to 1/2 cup flour2 cups milksalt and pepper to taste18 slices processed cheese
Preparation Method:
Melt margarine over low heat. Add flour,salt and pepper so that mixture forms
a thick paste. Keep stirring. Add milk andstir constantly over low heat until mixturebecomes thick. Remove from heat. Pourcream sauce over macaroni and mix well.Cover bottom of baking dish with 6 slices ofcheese. Pour half of macaroni mixture overcheese. Add another layer of cheese. Pourremaining macaroni over cheese layer. Topwith another layer of cheese. Bake in 180degree C oven for 20 to 25 minutes.
• Serves 4-6
79
CABBAGE STIR-FRIED
Ingredients:
4 cups cabbage, shredded1/4 cup ghee or clarified buttersalt to tastecumin seeds, mint leavespinch of turmeric powder1/2 tsp of red chilli powder
Preparation Method:
Plunge shredded cabbage in salted boilingwater and drain. Heat ghee in a heavy
pan and add cumin seeds, mint leaves, thenadd cabbage and gently stir-fry. Add salt,turmeric powder and chilli powder. Stir toblend. Serve hot with rice or roti. Decoratewith chillies, tomatoes and sliced lemon.
• Serves 4-6
CABBAGE WITH TOMATOES
Ingredients:
2 medium onions sliced1 medium cabbage shredded1 tsp salt1 tbsp vinegar1 tbsp sugar1/2 tsp caraway seeds1/2 cup water3 large tomatoes, blanched, peeled and chopped1 tbsp flouroil for frying
Preparation Method:
In deep saucepan heat a tablespoon of oiland add caraway seeds. When the seeds
sputter add onions and sauté. Sauté until softand golden. Add cabbage, vinegar, sugar, saltand water. Simmer, covered, over low heatfor 15 minutes. Add tomatoes and simmercovered for 15 minutes more. Mix flour with2 to 3 tablespoons of pan liquid. Make asmooth paste. Stir into cabbage. Cookuncovered stirring constantly until mixturethickens.
• Serves 4-6
80
PANEER TIKKA
Ingredients:
500 gms home-made cottage cheese or paneer1 thumb-size piece ginger4 cloves garlic, minced1 small onion, choppedjuice of one lemon1/4 tsp black cumin seeds1 whole cardamom, crushed1/4 tsp powdered cloves1/4 tsp powdered cinnamon1/4 tsp chilli powder2 tbsps tomato paste1 cup yogurt2 tbsps cream cheeseghee or butter1/4 cup fresh coriander, chopped
Preparation Method:
Blend onion, ginger, garlic in blender.Blend, further to a smooth paste with
cream cheese and yogurt. Mix in all theingredients. Cut cheese in cubes andmarinate in yogurt mixture. Let stand for halfan hour in a large saucepan. Heat on a verylow flame for 15 minutes. Turn onto a servingplatter, dot with butter and garnish withchopped coriander. Serve hot.
• Serves 4
Variation: For Chilli Mock Duck: SubstituteMock Duck for cheese cubes. Mock Duckshould be washed in hot water containing ajuice of half a lemon before cooking.
Another variation is Spicy Beancurd:Substitute deep fried cubes of soft beancurdfor cheese cubes.
81
BAKED SPINACH
Ingredients:
2 tbsps vegetable fat1/2 cup chopped onions2 medium bunches chopped spinach25 gms cheddar cheese, grated3/4 cup cream cheesesalt and pepper to taste1/8 tsp garlic powder1 can (8 oz.) tomato sauce1/2 tsp oregano1/2 tsp basil
Preparation Method:
M elt fat in a large pan overmedium-high heat. Add onions and
sauté until golden. Remove from heat.Immerse spinach in boiling water and boilfor a minute. Drain well. Stir in creamcheese, salt, pepper and garlic powder. Spoonmixture into greased pie pan. Smooth top ofmixture with back of a spoon. Sprinklegrated cheese. Combine tomato sauce,oregano and basil. Spread evenly overspinach mixture. Bake uncovered for 25minutes at 180 degree C. Let stand 5 minutesbefore serving.• Serves 4-6
SPINACH QUICHE
Ingredients:
200 gms home-made cottage cheese, crumbledTwo cups spinach, boiled and mashed1 medium onion, finely chopped2 stalks spring onion, choppedsalt and pepper to taste1 tsp ginger-garlic paste1 tsp tomato paste1 pack (375 gms) puff pastry1 green chilli, finely chopped50 ml corn oilmelted butter
Preparation Method:
Fry onions and spring onions in oil forabout 2-3 minutes until transparent. In a
large bowl mix all the ingredients well. Takea buttered rectangular baking tray. Dividepuff pastry dough into four equal portionsand roll out into circles of 9" diameter. Takea greased cake tin and place one circle.Smear the top of the circle with oil and layerit with another one. Pour in spinach andcheese filling and cover it with another twocircles, smeared with oil in between. Securethe edges of pastry. Brush the top with oiland place into a medium oven at 180degrees C for about 30 minutes or untilgolden brown.• Serves 4-6
82
SPAGHETTI SURPRISE
Ingredients:
250 gms spaghetti2 small onions, finely chopped4 tomatoes, blanched, peeled and chopped1 cup milk4 green chillies, finely chopped6 tbsps tomato saucesalt and pepper to taste50 gms butter1 cup grated cheddar cheese2 tbsps chilli sauce1/4 cup fresh coriander leaves1/2 tsp all spiceTomato slices for garnish
Preparation Method:
Boil spaghetti in salted water. Drain andkeep aside. Heat 2 tablespoons of oil in
a pan and sauté onions for 2 minutes. Addtomatoes and cook until tender. Pour milkand stir in spaghetti. When it boils, add allingredients and cook on low heat for 8-10minutes, stirring constantly. Cover andremove from heat. Allow 5 minutes beforetransferring to a serving dish. Garnish withtomato slices and grated cheese. Serve hot.
• Serves 6-8
Hint: Add your choice of cookedvegetables (carrots, beans, cabbage,capsicum, mushrooms, beancurd,peas) for a variation.
FRIED POTATOES
Ingredients:
500 gms potatoes, peeled and slicedsalt and pepper to tasteoil for frying
Preparation Method:
Heat oil in a wok and deep fry potatoesuntil golden brown and crisp. Remove
with slotted spoon. Arrange on a servingplatter and sprinkle salt and pepper over hotpotatoes.
83
AUBERGINES IN SPICY GRAVY
Ingredients:
500 gms aubergines2 onions, finely chopped100 gms coconut, grated1 tsp coriander seeds5 green chillies, finely chopped10 gms ginger, minced10 gms garlic, minced5 gms jaggeryjuice of 1 lemona sprig of curry leavessalt to taste1/4 tsp turmeric powderoil for frying1/2 tsp mustard seeds
BRAISED BEAN CURD AND BROCCOLI
Ingredients:
2 tbsps hot sesame oil1 cup cubed bean curd2 cups broccoli flowerets1 tsp cornstarch dissolved in 1/2 cup warm water.2 tbsps tamarind extract1/4 tsp hot red pepper flakes (optional)1 tsp grated fresh ginger2 cloves garlic minced
Preparation Method:
In a medium saucepan, sauté bean curd andbroccoli in oil for 3 minutes over medium
heat. Remove from the pan and place themixture in a bowl. Combine the remainingingredients in the pan. Cook on medium-low heat for 1 minute. Add the broccolimixture and cook, covered, for 2 minutes.
• Serves 4-6
Preparation Method:
Wash aubergines, cut tops and quarter.Heat oil in a wok and deep fry
aubergines, skin side in oil, until skin isgolden brown. Drain and set aside. Heat 2tablespoons of oil in a large pan. Fry ginger,coriander, chillies, garlic and onions untiltender. Add coconut, aubergines, jaggery,turmeric powder, salt and lemon juice. Stirwell. Cover and simmer until gravythickens.
Heat 2 tablespoons of oil in a saucepan.Add mustard seeds and curry leaves. Whenmustard seeds crackle, remove from heatand pour over aubergines. Serve hot.
• Serves 6
84
PAMPANGUANIAN PANCIT
Ingredients:
500 gms rice vermicelli (pancit)1/2 head cabbage, shredded2 carrots, julienne in 2” long strips50 gms broad beans, cut in slants2 slabs beancurd, cubed and deep fried1 tsp ajinomoto3 cloves garlic, crushed3 tbsps soya saucesalt to taste2 tbsps of oil
Preparation Method:
Soak vermicelli in water for half an hour.Heat oil in a large pan and sauté garlic.
Add fried beancurd and shredded cabbage.Stir fry for a minute and add 1 cup water.Stir in ajinomoto and soya sauce. Add salt,if desired. Bring to boil. Add carrots andbroad beans. Simmer for 5 minutes. Whenvegetables are tender, add vermicelli. Stir-fry, mixing well with vegetables. Cook for 5minutes, stirring constantly. Cover andremove from heat. Allow 5 minutes beforetransferring to a serving dish.
• Serves 6-8
VERMICELLI TREAT
Ingredients:
250 gms wheat vermicelli, roasted1 lt milk2 tbsps oil2 cups sugarchopped nuts (almonds, cashewnuts or walnuts)
Preparation Method:
Heat oil in a heavy bottomed pan with atight fitting cover and add vermicelli.
Fry for 2 minutes. Keep stirring to coatvermicelli with oil and to avoid burning.Pour milk and then add sugar. Bring to boiland reduce heat. Cook until all liquid isabsorbed, stirring from time to time. Coverand remove from heat. Allow 10 minutesbefore transferring to a serving dish or bowl.Fluff vermicelli with a fork and garnish withchopped nuts.
• Serves 6
85
MACARONI - SAIGON STYLE
Ingredients:
4 cups cooked elbow macaroni500 gms onions, finely chopped5 tomatoes, blanched, peeled and choppedtomato ketchup1 tsp red chilli powdersalt to taste4 tbsps oil
Preparation Method:
Heat oil in a pan and sauté onions untiltransparent. Add tomatoes, salt, chilli
powder and cook until tender. Add boiledmacaroni and mix well. Heat through,stirring constantly. Transfer macaronimixture to a round dish and drizzle sometomato ketchup over the dish. Serve as asnack or a main dish.
• Serves 6-8
YUMMY YAM
Ingredients:
250 gms yam100 gms peas100 gms tomatoes, blanched, peeled and pureed1 onion, finely chopped50 gms ghee or clarified butter1 Indian bay leaf1/4 cup fresh coriander
Sauce2 tsps cumin seeds4-5 red chillies2 cloves garlic, minced5 gms ginger, minced1/8 tsp turmeric powder1/4 tsp garam masalasalt and sugar to taste2 tsps vinegar
Preparation Method:
Chop yam into big pieces, wash and boilin salted water. Drain, peel and mash,
then set aside. Grind all the ingredients ofsauce to a paste. Heat butter in a large pan,fry onions until golden brown along withbay leaf. Add paste, tomato puree, peas andcook for 2-3 minutes on low heat, then addmashed yam. Cover and cook on very lowheat for 2 minutes, stirring constantly.Transfer to a serving platter and garnishwith coriander leaves.
• Serves 6-8
86
BAKED POTATOES
Ingredients:
200 ml cream of vegetable soup (see recipe in this book)1/2 tsp paprika1/2 tsp pepper4 medium baking potatoes (cut in 1/4-inch slices)1 cup grated cheddar cheese
SPICY PEAS POTATO CURRY
Ingredients:
500 gms potatoes, parboiled and diced500 gms green peas250 gms tomatoes, blanched, peeled and pureed2 medium onions, finely sliced(optional)1/4 tsp turmeric powder1 tsp chilli powder1 tsp garam masala1/2 tsp cumin2 tbsps oil50 gms vegetable fat50 gms yogurtfew cashewnuts
Preparation Method:
Heat oil in a saucepan. Add onion andsauté until light brown. Mix in a
blender to a fine paste. Heat fat in a largesaucepan. Stir-fry potatoes and then addpeas. Fry for a minute. Pour in tomato puree,onion paste and spices. Simmer for 3minutes. Add yogurt and cashewnuts, mixwell and simmer until done. Transfer to aserving dish. Serve with Indian bread, pitabread or rice.
Variation: Substitute fried potatoes withcubed and fried cottage cheese.
• Serves 6-8
Preparation Method:
In small bowl combine soup, paprika andpepper. In greased baking dish, arrange
potato slices in overlapping rows. Sprinklewith cheese, spoon soup mixture over cheese.Bake at 200 degrees C for an hour or untilpotatoes are tender.
• Serves 4-6
87
SPICY OKRAS
Ingredients:
500 gms okras (ladies finger or bhendi)1 large onion, finely sliced4 tomatoes, blanched, peeled and chopped1/2 tsp turmeric powder1/2 tsp chilli powder1/2 tsp coriander powder1/2 tsp garam masalasalt to taste4 tbsps of oil
Preparation Method:
Cut stem ends of okras and slice in smallpieces. Heat 2 tablespoons oil in a large
saucepan and sauté onions until soft, stirringconstantly. Add tomatoes and cook until soft.As tomato-onion mixture is being cooked,heat 2 tablespoons oil in a saucepan and stirfry okras for 5 minutes. Transfer okras totomato-onion mixture and add all the spices.Mix well and cook, covered on low heat for 5minutes.
• Serves 4-6
PUREED AUBERGINES (BAINGAN BARTHA)
Ingredients:
550 gms large aubergines2 cloves garlic, crushed1 medium onion, finely chopped2 green chillies, finely chopped4 medium tomatoes, blanched, peeled and pureedjuice of half a lemon or tamarind extract1/2 cup chopped parsley1/4 cup water100 ml olive oiltomato slices, cherries and cream for garnish
Preparation Method:
Roast aubergines on a roasting tray ongas or in an oven or on a charcoal fire.
Remove the charred skin and excess liquid.Mash aubergines with a potato masher orin a food processor. Heat 2 tablespoons oilin a heavy pan. Sauté onions untiltransparent. Add all ingredients along withaubergine paste. Stir-fry for 2 minutes.Decorate with tomato and cherry. Sprinklecream and serve hot with Indian bread,Arabic bread or Pita bread.
Variation: Cover aubergines with water ina large pan and boil until tender. Peel skinand blend in a blender. Add rest ofingredients, omitting tomatoes and blenduntil thoroughly combined. Serve cold.
• Serves 4-6
88
GARBANZOS AND POTATO CURRY
Ingredients:
1 tin garbanzos, drained125 gms potatoes, parboiled, quartered and fried1 onion, finely chopped4 tomatoes, blanched, peeled and pureed1 tsp of lemon juice1/4 tsp cinnamon1/2 tsp cumin, powdered1/2 tsp coriander powder1/8 tsp turmeric powder1/2 tsp chilli powdersalt and pepper to taste1/4 cup fresh coriander20 gms vegetable fatbutter for garnish
CARROTS CRUMBLE
Ingredients:
1 kg carrots, coarsely grated2 onions, chopped2 cups bread crumbs1/4 cup buttersalt to taste3/4 cup fresh cream
Preparation Method:
Fry bread crumbs in butter. Remove fromheat. Add salt and cream. Mix with
carrots and onions in a bowl. Put into greasedmould. Bake at 200 degrees C for 30 minutes.
• Serves 6
Preparation Method:
Heat fat in a large saucepan, fry onionsuntil transparent. Add garbanzos, stir-
fry for a minute. Pour in tomato puree andadd all spices. Simmer for 5 minutes, stirringconstantly. Add potatoes and lemon juice.Continue cooking on low heat until potatoesare tender. Cover and remove from heat.After 2 minutes turn on to a serving dish,dot with butter and sprinkle coriander.
• Serves 6
89
BEAN CURD WITH MUSHROOMS
Ingredients:
1 small can button mushrooms2 cakes bean curd, cut into cubesoil for frying
Sauce:1 spring onion, chopped2 tsps soya sauce1 tsp ajinomotosalt to taste4 tbsps tomato ketchup1 tsp chilli sauce5 cloves garlic, finely chopped1 tbsp corn starch200 ml waterspring garlic for garnishing
Preparation Method:
Fry mushrooms and bean curd in oil, drainand set aside. Heat 3 tablespoons of oil
in a large pan. Sauté spring onions and garlicfor 1 minute. Add water and bring to boil.Add all ingredients of sauce exceptcornstarch. Then add mushrooms, bean curdand cornstarch. Simmer, stirring until thesauce thickens. Transfer to serving dish andgarnish with spring garlic.
Variation: For Vegetable Manchurian:Mushrooms and bean curd can be substitutedwith vegetable fritters.
• Serves 4-6
SPINACH & CAULIFLOWER IN CHEESE
Ingredients:
2 medium bunches of spinach1 small head cauliflower, cut into florets1 glass (8.oz.) cheese spread4 tomatoes, blanched, pitted and pureed1 onion, finely choppedsalt and pepper to taste2 tbsps oil
Preparation Method:
Wash spinach to remove sand and grit.Cut stems and discard. Chop leaves.
In a large pan heat oil. Add cauliflower andstir-fry for 5 minutes. Remove from pan withslotted spoon and set aside. Heat atablespoon of oil in the same pan and addonions. Fry for a minute and add tomatopuree. Continue cooking for 2 minutes,stirring constantly. Add cauliflower, spinach,salt and pepper. Simmer for 10-15 minutes,stirring occasionally. When all water isabsorbed add cheese. Stir and remove fromheat. Serve hot.• Serves 6-8
90
VEGETABLE LASAGNE
Ingredients:
450 gms lasagne noodles4 cups cottage cheese4 cups Mozzarella cheese2 cups cream cheese3/4 cup grated Parmesan cheese3/4 cup milk1/2 cup minced onion1 tsp dried basil1 tsp garlic powder1/2 tsp oregano leaves2 cups broccoli florets1 cup shredded carrots1 cup sliced mushroomstomato slices and fresh basil for garnish
Preparation Method:
While lasagne noodles are boiling,combine all ingredients. Mix well to
coat broccoli, carrots, onions andmushrooms with mixed cheese and spices.Spread a little cheese mixture on bottom ofa baking pan.
Add a layer of boiled noodles, then continueto layer alternately with cheese mixture andnoodles, finally ending with a layer of cheesemixture. Sprinkle a little extra grated cheeseon top.
Bake at 180 degrees C for 50 minutes or untilhot and cheese bubbles on top. Decoratewith tomato slices and basil.
• Serves 6-8
Variation: To make Baked Pasta: substitutelasagne noodles with spiralled or shelledpasta. Alternate layers with pasta, cheesemixture and tomato sauce. Bake.
• Serves 4-6
91
Preparation Method:
Cook cauliflower in salted water untilbarely tender. Drain. Melt butter in
saucepan. Mix in flour, salt and pepper. Stirin milk until it boils and thickens. Add peas,mushrooms, carrots, potatoes, 1 cup of cheeseand cauliflower to sauce. Stir. Transfer to abaking dish. Scatter remaining 1 cup cheeseover top. Bake in an oven, uncovered at 180degrees C for about 30 minutes.
• Serves 6-8
VEGETABLE AU GRATIN
Ingredients:
1 large head of cauliflower cut in florets1 cup diced carrots, parboiled250 gms potatoes, boiled and cubed1/3 cup butter or margarine1/3 cup all-purpose flour3/4 tsp salt1/4 tsp pepper2 & 1/2 cups milk1 cup peas, frozen, thawed or fresh cooked1/2 cup canned sliced mushrooms, drained2 cups grated Cheddar cheese
MUSHROOM MYSTERY
Ingredients:
1/2 cup butter1/2 cup milk1/2 cup cream1/2 cup grated cheddar cheese1/2 cup yogurt1 onion, finely chopped3 cups button mushrooms, choppedsalt and pepper to tastepinch of dry mustard
Preparation Method:
Melt butter in a saucepan. Sauté onionsand mushroom for 8 minutes on low
heat. Stir in milk and bring to boil, then addcheese and heat until cheese melts. Stir inremaining ingredients. Keep stirring just fora minute and remove from heat. Serve asmain dish with Indian bread or as a stuffingfor sandwiches and bread rolls.
• Serves 4-6
92
NAVRATAN CURRY
Ingredients:
30 gms carrots, parboiled and diced30 gms frozen green peas, thawed30 gms green beans, boiled50 gms potatoes, diced and cooked30 gms cauliflower, cut into florets30 gms capsicum, finely sliced50 gms onions, finely chopped50 gms tomatoes, pureed50 gms home-made cottage cheese15 gms raisins15 gms cashewnuts30 gms pineapple pieces10 gms cherries30 gms vegetable fat2 tbsps ginger garlic paste1 tbsp chick pea flour (optional)1/2 tbsp garam masala1 tsp chilli powder1 tsp coriander powder1/4 tsp turmeric powder1 cup yogurt500 ml watersalt to taste
Preparation Method:
Heat 2 tablespoons of vegetable fat in alarge saucepan. Sauté capsicums and
set aside.
Heat 2 tbsps of fat in another saucepan.Add onions and fry until transparent. Stirin ginger garlic paste. Add chick pea flourand fry lightly.
Sprinkle chilli powder, turmeric powder,coriander powder and salt. Add tomatoes.Stir and cook for further two minutes.
Pour in yogurt, stir and then add water,bring to boil and simmer for 3 minutes,stirring constantly.
Add cubed and fried home-made cottagecheese, all prepared vegetables, pineapplepieces and garam masala. Mix well. Turnonto a serving plate and sprinklecashewnuts and raisins on top. Decoratewith cherries.
• Serves 6-8
93
STRING BEANS
Ingredients:
250 gms string beans2 tomatoes, blanched, pitted and pureed2 cloves garlic, finely chopped2 tbsps soya saucesalt to taste2 tbsps oil
POTATOES IN SPICY GRAVY
Ingredients:
250 gms small potatoes, parboiled25 gms yogurt25 gms vegetable fat1/2 tsp cumin seeds1/2 tsp turmeric powder1/2 tsp garam masala1/2 tsp sugarsalt to taste1/4 cup waterstalk of curry leavesthumb-sized piece ginger, pounded3-4 red chillies,roasted and poundedfew peppercorns, roasted and powdered1 tsp coriander seeds, roasted and powdered
Preparation Method:
Cut string beans in short strips of 6 cm inlength. Blanch string beans in boiling
salted water for 4-5 minutes. Drain and rununder cold water. Heat oil in a heavybottomed pan. Fry garlic for a minute andadd tomato puree. After 30 seconds add allthe ingredients and cook loosely covered for6-8 minutes or until done. Serve hot.
• Serves 4-6
Preparation Method:
M ix yogurt with pounded andpowdered ingredients. Add garam
masala and turmeric powder. Coatpotatoes with yogurt mixture. Melt fat in alarge saucepan and add cumin seeds, thenadd potatoes and stir-fry for 2-3 minutes.Reduce heat and add salt, sugar and water.Continue to simmer and cook covered, untilpotatoes are tender and mixture is dry.Serve hot.
• Serves 4-6
95
BATURAS
Ingredients:
250 gms plain flour100 gms yogurt1/8 tsp soda bicarbonatevegetable fat for fryingsalt to taste
Preparation Method:
Knead flour well with yogurt, then addsalt and soda bicarbonate and knead
once again. Set aside for two hours. Dividein lime sized balls. Roll out in thin circles of5 cm in diameter and 1/2 cm in thickness.Deep fry on one side for 1/2 a minute.Drain with slotted spoon and bake ongriddle until very light brown on both sides.
NAAN
Ingredients:
3 cups plain flour1 tsp salt1/2 tsp baking powder1/2 tsp soda bicarbonate1 tsp dry yeast in 2 tsps lukewarm water and 1 tsp sugar1/2 cup milk4 tablespoon plain yogurt1/2 cup butter
Preparation Method:
Sift flour, soda bicarbonate and bakingpowder together. Add butter and salt.
Mix well. Add yogurt, milk and yeastmixture and knead well to a smooth dough.Cover and leave for 4 hours until doughdoubles in size. Take a lime sized ball ofdough each time and roll a little on a flouredsurface. Flatten the rolled ball using bothhands and pull the dough, by transferringfrom one hand to another to form the typicalshape of naan. Heat griddle or a heavybottomed frying pan, which has beengreased. Cook naan only on one side ongriddle. Transfer the naan directly overreduced gas flame to cook on the other side.Cook until slightly brown. Repeat processwith remaining dough. Serve hot sprinkledwith parsley.
96
Preparation Method:
Sieve flour, add salt and water. Kneadw e l l
to make a stiff dough. Divide in smallballs of 5 cm in diameter. Roll out each ballon wheat floured surface to thin circles notmore than 1/2 cm thick. Bake well on bothsides on a large non-stick pan or griddle.Smear with melted fat and serve hot.
ROTIS
Ingredients:
250 gms whole wheat flour125 ml watersalt to tastevegetable fat
STUFFED PARATHAS
Ingredients:
100 gms plain flour100 gms wheat flour50 ml milk1/4 cup yogurtsalt to taste20 gms ghee or butter
Stuffing150 gms potatoes, boiled and mashed4-5 green chillies, finely chopped1/4 cup fresh coriander, choppedsalt to taste
PURIS
Ingredients:
2 cups wheat flourwatersalt to tasteoil for frying
Preparation Method:
Mix water and flour and knead to a stiffdough. Shape dough like small Rotis
and deep fry one at a time until golden brownon both sides. Serve hot with curry.
Preparation Method:
S ift the wheat flour and plain flourtogether. Add yogurt, milk and little
water. Knead well to a stiff dough anddivide in equal portions and shape in smallballs. Mix thoroughly all ingredients forstuffing. Roll dough as in case of IndianBread and stuff with little potato-vegetablemixture. Work each piece in a ball and rollout to thin circles. Bake on a greased griddleuntil light brown on both sides. Serve hot.
Variations: Different stuffings bring in thevariation in Parathas. Parathas can also beprepared without any stuffing.
98
BURMESE RICE
Ingredients:
1 kg rice, washed and drained1/4 cup roasted peanuts1 cup grated coconut, roasted1 cup coconut milk.1/2 cup sesame seeds, roasted1 thumb-sized piece ginger, cut into thin strips1 cup water 5 tbsps corn oil1/4 cup fresh coriander
Preparation Method:
D rain rice and soak again in hotwater. Heat oil in a deep pan. Add
sesame seeds and fry for a minute. As soonas the seeds start to crackle add ginger andcook for an extra minute. Add roastedcoconut and peanuts. Reduce heat and cookuntil golden brown, stirring all the while.Drain water from rice and add to the roastedmixture in the pan. Stir fry until rice istransparent, then add salt to taste and water.Cook over medium heat until rice grains arealmost cooked. Blend in coconut milk.Continue to simmer until coconut milk isabsorbed and rice is done. Transfer to around, large serving bowl. Press lightly witha wooden spoon to fill bowl and even surface.Sprinkle coriander. Serve hot or cold.
BRAZILIAN RICE
Ingredients:
500 gms long grain rice, soaked in water120 ml vegetable oil1 small onion chopped1 clove garlic, crushed500 ml boiling watersalt to taste
Preparation Method:
Heat oil in a large pan and stir-fry onionand garlic until tender. Drain rice and
add to pan, let cook until transparent, stirringconstantly. Pour water and cook for 15minutes. When the rice is partially cooked,lower heat. Cook uncovered until all wateris absorbed. Cover and remove from heat.Fluff the rice with a fork before serving.
99
ONION RICE
Ingredients:
3 cups basmati, Indian long grain rice2 tbsps ghee or clarified butter2 tbsps vegetable oil2 onions, finely sliced1 tsp lemon juice4-1/2 cups watersalt to taste1 Indian bay leaf2 whole cloves1 stick of cinnamon1/2 tsp chilli powder1/2 tsp coriander powderraisins for garnishing
Preparation Method:
Clean, wash and soak rice for half anhour. Heat oil in a large pan and fry
onions until golden brown. Set aside halfthe fried onions for garnishing. With theremaining fried onions in the pan, add riceand fry for 2 minutes, until rice gets the palebrown colour of fried onions. Add water,butter, chilli powder, coriander powder,lemon juice and salt. Bring to boil for aminute, then lower heat and cook for 20minutes. Rice should now be three-quarterscooked. Add bay leaf, cinnamon and cloves.Fluff the rice with fork and place the rice ina warm oven until all moisture hasevaporated and each grain of rice isseparate. Remove bay leaf, cinnamon andcloves and stir in fried onion. Turn ontoserving plate. Sprinkle raisins on top.
GREEN RICE
Ingredients:
2 cups rice, soaked in water for half an hour2 cups green peas soup (see recipe in this book)1 cup water1/2 cup chopped celery1/2 cup chopped onion1 cup broccoli florets, parboiled1/2 cup shredded cheddar cheese2 tbsps oil
Preparation Method:
Heat oil in a heavy bottomed pan andsauté onions for a minute. Add green
peas soup and bring to boil. Drain rice. Addrice and remaining ingredients to the boilingsoup. Bring to boil. Simmer uncovered untilall liquid is absorbed, stirring at regularintervals.
100
INDIAN RICE
Ingredients:
3 cups Basmati, Indian long grain rice, washed and soaked for half an hour.1 cup peas1 onion finely chopped1 tsp garlic-ginger paste1 big carrot, grated1 tsp salt1 bay leaf2 cardamoms, crushed4 cloves1 thumb-sized cinnamon stick1 tsp lemon juice4 tbsps oil3 tbsps clarified butter or ghee100 gms chopped nuts, cherries, raisins and pineapple bits for garnishing
Preparation Method:
Heat oil and plunge all spices. Whenbrown, add chopped onions and fry
until soft and transparent. Add grated carrot,peas, ginger-garlic paste and fry for a minute,stirring constantly. Stir in rice, then addwater and lemon juice. Bring to boil, thensimmer for 20 minutes, covered loosely overtiny flame. Turn cooked Indian rice or biryanionto serving plate. Remove bay leaf, clovesand cinnamon stick. Melt butter in asaucepan and pour hot melted butter overthe rice dish. Sprinkle nuts, raisins andpineapple bits on top.
ITALIAN RICE
Ingredients:
3 cups rice5 cups vegetable stock or water2 tbsps butter1/4 cup grated cheese1/8 tsp paprika1/8 tsp pepper
Preparation Method:
Melt butter. Add rice and sauté for 1minute. Heat vegetable stock to
boiling point and pour over the rice. Addcheese, paprika and pepper and bake in ovenat 200 degree C for 1 hour. Serve hot.
101
JAPANESE RICE CAKES
Ingredients:
6 cups cooked rice(Japanese variety, slightly glutinous)1/2 cup vinegar75 gms sugar20 gms salthorseradish, gratedsoya saucecooked dried gourd (kampyo) for toppingcooked dried mushrooms (shiitake) for topping
Preparation Method:
Mix vinegar, salt and sugar and pourevenly over cooked rice in a bowl. Cut
vinegar mixture into rice with a woodenspoon. This is sushi or Japanese rice. Untilthe time it is served, keep sushi rice in awooden tub covered with damp cloth. Toserve, mould 1 tablespoon of rice, at a time,on the palm of your hand. Arrangemoulded rice in a serving platter. Top withmushrooms, gourd or your choice ofvegetables. Serve with soya sauce mixedwith little horseradish as a dip.
INDONESIAN RICE
Ingredients:
3 cups rice1 cup coconut milk3 cups water1/2 tsp turmeric powder6 cardamom pods, crushed10 curry leaves1 onion, finely choppedpinch of powdered clovessalt to tastedash of freshly ground pepper
Preparation Method:
Wash rice and drain. Heat oil in asaucepan. Add curry leaves and
onions. Fry until onions are transparent.Add drained rice, turmeric powder andcoconut milk. Add pepper, cloves, salt andcardamoms and stir to blend. Finally, addwater. Bring rice to boil, then simmer untildone. While transferring to a serving dish,remove all whole spices.
102
BAKED CURRY RICE
Ingredients:
3 cups long grain rice150 gms home-made cottage cheese1 cup green peas, boiled1/4 tsp cumin seeds2 green chillies, finely chopped2 tbsps ghee or buttersalt to taste
Curry1 onion, finely chopped1 cup grated coconut1 cup coconut milk2 tbsps ghee or buttersalt to taste
Paste4 cloves garlic, minced6 red chillies, chopped2 tsps coriander seeds1 tsp cumin seeds3 tbsps grated coconut4 cardamoms1 thumb-size ginger, minced
Preparation Method:
Boil rice in 5 cups water. Cut cheese intocubes. Heat ghee in a pan and add cumin
seeds, chillies, cheese, salt and rice. Fluff ricewith a fork. Remove from heat and set aside.
For curry, heat ghee in a pan. Add onionsand paste ingredients. Sauté until tender.Pour coconut milk, sprinkle grated coconutand salt. Cook for 10 minutes on very lowheat. Remove curry from heat. Take a largepiece of aluminium foil and spread alternatelayers of rice and curry, top and bottom layerbeing that of rice. Secure edges of foil byoverlapping and rolling like a flute to encloserice and curry. Bake in hot oven at 200degrees C for 20 minutes. Serve hot.
103
PHILIPPINE RICE
Ingredients:
5 cups cooked rice5 cloves garlic, crushed3 tbsps soya sauce2 stalks spring onion, chopped5 tbsps oil
THAI RICE
Ingredients:
2 cups rice3 cups waterlime sliceslemon leaves
Preparation Method:
Boil water and add rice. Cover andcontinue cooking over low heat until all
water is absorbed and rice is soft. To test,press few grains of rice between thumb andindex finger, should feel soft like a mashedpotato. Serve hot and decorate with limeslices and lemon leaves.
Preparation Method:
Heat oil in a heavy frying pan. Fry springonion and garlic, then add soya sauce
and cooked rice and cook for 2-3 minutes,stirring constantly. Serve hot.
104
SAFFRON RICE
Ingredients :
1-1/2 cups long grain rice2 tbsps vegetable oil1 (3 inch) cinnamon stick7 whole cloves5 cardamom pods (optional)1 tsp salt1/4 tsp crumbled saffron2 tsps milk2-3/4 cup water
Preparation Method:
Rinse rice. In a saucepan, heat oil. Addcinnamon, cloves and cardamom pods.
Fry the spices, stirring for 30 seconds. Addrice, stir for a minute. Add water and salt;bring to boil. Cover and cook over low heatfor 15 minutes. Add milk to saffron and cookuntil hot, dribble over rice and continue tocook rice for 5 minutes. Remove from heat.Let stand for 5 minutes.
LEMON RICE
Ingredients:
3 cups long grain rice4-1/2 cups water2 tbsps oil1 tbsp yellow mustard seeds1 Indian bay leaf2 cloves1 inch cinnamon stickpinch of turmeric powderrind of one lemon, gratedsalt to tastecoconut, grated for garnishing1/4 cup fresh coriander, chopped
Preparation Method:
In a large pan heat oil and fry mustardseeds. When they pop, add turmeric and
rice, then fry for 3 minutes until the rice istransparent. Add lemon rind, salt, water,cloves, cinnamon stick and bay leaf. Bringto boil for a minute, stir once and cook for20 minutes on low heat. Fluff rice with forkand place in a warm oven until all water isevaporated and each rice grain is separated.Remove cinnamon stick and bay leaf. Turnonto a serving plate. Sprinkle gratedcoconut and fresh coriander.
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CHINESE RICE SERVED IN A PINEAPPLE
Ingredients:
1 whole fresh pineapple4 cups long grain rice cooked115 gms peas115 gms carrots, parboiled and diced115 gms onions, chopped3 spring onions, chopped2 tbsps soya sauce4 tbsps oilsalt and pepper to taste
SPANISH RICE
Ingredients:
2 cups uncooked rice2 large onions4 tomatoes, cut to pieces4 capsicums, cut to pieces2 cloves of garlic3 green chillies1/2 tsp turmeric powder1 tsp of paprika3 cups of watersalt to tasteoil for frying
Preparation Method:
C ut off one-third of pineapplelengthwise. Scoop out the flesh and
dice finely to make a cupful. Turn the emptypineapple shell upside down to drain excessjuice. Heat oil and fry chopped onions. Addcarrot and peas, fry until tender. Add cookedrice, fry well together. Stir in pineapplecubes, soya sauce, salt and pepper. Spoonrice to the pineapple boat and serve hot.
Preparation Method:
Boil rice. Roast chillies on a frying panfor a few minutes. Heat oil in a large
pan and fry onions until transparent. Addthe pounded garlic, turmeric powder andchillies and fry for a minute more. Addtomatoes and capsicum and cook for fourminutes. Add the cooked rice, salt andpaprika and mix well. Cook on slow firefor three minutes. Serve hot.
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GERMAN RICE
Ingredients:
3 cucumbers3 cups waterwhite sauce for coating3 tomatoes diced1/2 tsp crushed basil1 large onion choppedsalt and pepper to taste2 cups white rice1 tbsp cumin seeds, pounded100 gms grated cheddar cheese1/2 cup chopped fresh parsley
Preparation Method:
Sauté the chopped onion in 2 tablespoonsof butter. Add basil and cumin seeds.
When the seeds sputter, add rice, salt andwater. Bring to boil and continue cooking,uncovered until all water is absorbed. Stir intomatoes, parsley and pepper. Cover andremove from heat. Peel cucumbers, cutlengthwise into 2 halves and scrape out theseeds. Slice cucumbers thickly. Melt 3tablespoons of butter in a pan and sautécucumbers for 3 minutes. Coat with whitesauce and heat for few more minutes.Transfer cucumbers, a portion each, toindividual plates and surround them withthe rice. Serve immediately.
MEXICAN RICE
Ingredients:
2 cups rice3 cups water4 green chillies, chopped1 clove garlic, crushed1/4 cup fresh coriander1/2 onion, chopped1 cup grated cheddar cheese1 cup cream500 gms baby carrotsbutter
Preparation Method:
Blend onion, garlic, chillies and corianderin a blender. Mix with cheese and cream
and set aside. Cook rice until almost all wateris absorbed but not completely cooked. Stirin cheese-chilli-cream mixture. Add a dropof green food colouring, if required.Continue cooking on low heat until done.Serve with parboiled carrots which have beentossed with butter in a sauce pan on low heat.To serve, place carrots in centre of individualplates and surround with rice.
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RICE WITH MOCK DUCK
Ingredients:
2 onions, finely chopped3 tbsps vegetable fat2 cups white rice, rinsed and drained1 cup chopped green pepper1 tsp chilli powder4 tomatoes, blanched, peeled and chopped1 cup frozen green peas, thawed2 tsps salt4 cups water1 can mock duck1 cup yogurtjuice of 2 lemons1 tsp garam masalachopped fresh tomato for garnishingchopped green pepper for garnishing
Preparation Method:
W ash mock duck with hot watercontaining lemon juice. Cut into
small pieces. Mix yogurt , a teaspoon of saltand garam masala. Marinate mock duckin yogurt mixture for at least an hour. In asaucepan heat one tablespoon oil and stir-fry marinated mock duck until the mixtureis dry. Remove from heat and set aside. In amedium-size heavy bottomed pan withtight-fitting cover, sauté onion in hotvegetable fat. Add rice and cook overmedium heat until lightly browned, stirringconstantly. Add green peppers, peas,canned tomatoes, chilli powder, a teaspoonof salt and water. Bring to boil, then reduceheat and simmer, covered for 15 minutes.When the rice is almost cooked, addmarinated mock duck. Fluff rice to mixmock duck evenly. Continue cooking for 5-7 minutes or until liquid is absorbed and riceis soft. Garnish with chopped tomato andgreen pepper.
Hint: If a can of mock duck is not handysubstitute with soyabean chunks.
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TRIPLE SUNDAE
Ingredients:
2 cups chopped chocolate1 cup evaporated milkchocolate ice-cream (1 scoop per serving)vanilla ice-cream (1 scoop per serving)mango ice-cream (1 scoop per serving)cherries (optional)chopped nuts (optional)
Preparation Method:
Melt chocolate with milk in a saucepan.Stir over medium heat until chocolate
mixture is smooth. Remove from heat andcool. Pour 1 tablespoon of chocolate saucein ice-cream dish and put three scoops ofdifferent ice-creams. Top with nuts andcherry.
ROYAL DESSERT
Ingredients:
1/2 cup sago2 cups bean vermicellia pinch of saffron4 cups water1 cup sugarcondensed milkvanilla ice-creamcrushed icerose syrupkulficherries
Preparation Method:
Boil water, sugar, saffron, vermicelli andsago for 15 minutes on low heat. Stir
constantly. Remove from heat and allow itto cool. To serve add 2 tablespoons ofvermicelli mixture in glasses or ice-creambowls, then add few slices of kulfi. Top withcrushed ice. Finally, top with a scoop ofvanilla ice-cream and a spoonful ofsweetened condensed milk. Drip a thinstream of rose syrup. Decorate with a cherry.
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INSTANT ICE-CREAM
Ingredients:
2 cups frozen fruit or fresh fruit(mangoes, peaches, strawberries, etc.)1 cup milk or cream1/2 can (200 gms) sweetened condensed milk
ORANGE ICE-CREAM
Ingredients:
4 cups fresh cream4 cups orange juice1 cup sugar, powdered2-3 drops orange colour2-3 drops orange essence
Preparation Method:
Dissolve sugar in juice, then beat in cream.Finally add orange essence and colour
and beat thoroughly. Transfer mixture to abaking pan. Cover with plastic wrap or foiland freeze until set.
Variation: For Strawberry Ice Cream,substitute 2 cups of orange juice with a cupof pureed strawberries. Do not add theorange colour. Use strawberry essence.
Preparation Method:
Put fruit and milk in a blender. Blend on until smooth. Serve as soft ice cream or
pour into plastic cups and freeze until firm.
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BEETROOT HALWA
Ingredients:
115 gms beetroot60 gms sugar2 cups milk30 gms ghee or clarified butter2 cardamoms, seeded and crushed15 gms pistachios, blanched and chopped
Preparation Method:
Peel and grate beetroot. Heat fat in asaucepan, add grated beetroot and a little
water and let it cook. Then add sugar andcontinue cooking over low heat stirringconstantly. When the mixture is dry, add milkand cardamoms. Cook until all the milk isabsorbed and the mixture is thick. Removefrom heat and turn out onto a buttered dishand garnish with pistachios. Serve hot orcold.
Variation: For Carrot Halwa, substitutegrated carrot for beetroot.
INDIAN VERMICELLI PUDDING
Ingredients:
2 cups wheat vermicelli2 lts milk2 cardamoms, crushed200 gms sugar4 tbsps vegetable fatpistachios or almonds for garnishing
Preparation Method:
Heat fat in a large pan. Stir-fry vermicelliuntil golden brown and set aside. Boil
milk in a heavy pan and add vermicelli.Simmer on low heat for 10 minutes, stirringregularly. When the milk and vermicellithicken, add sugar and cook for few moreminutes until the mixture thickens to acreamy consistency. Remove from heat, addcrushed cardamoms and let the puddingcool. Place in refrigerator until cold andgarnish with pistachios or almonds. Thispudding can also be served hot.
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Preparation Method:
Combine fresh milk and condensed milkin a saucepan and boil on low heat,
stirring all the time. Remove from heat andadd custard powder, milk powder, saffronand cardamom powder. Return to heat.Cook until the mixture is thick. Remove fromheat. Cool and pour in kulfi moulds. Freezeovernight. Garnish with pistachios oralmonds.
SAFFRON PISTA ICE-CREAM
Ingredients:
4 lts milk1 and 1/2 cup sugar3/4 cup milk powder1 tbsp custard powder1 tbsp agar agar powder2-3 drops green food colouring2-3 drops pista essencefew saffron threads dissolved in 1/4 cup milk25 gms pistachios, finely chopped
Preparation Method:
Boil milk until it is reduced to half thevolume. Add sugar and boil to dissolve.
Add custard powder, boil for a minute,stirring constantly. Add agar agar powder,stir and remove from heat. Divide mixtureequally in two baking pans. To one pan addsaffron mixture and add green colour andpistachios to other pan. Beat the mixtureswell. Cover pans with foil or plastic wrapand freeze until partially frozen. Spoonmixture into chilled bowls and beat again tosmooth. Transfer saffron mixture to a bakingpan and pour pista ice-cream over it. Returnto freezer to set.
KULFI
Ingredients:
2 lts fresh milk, boiled and cooled1 can (397 gms) condensed milk2 tbsps custard powdera pinch of saffron1/4 cup milk powderrose essence1/2 tsp cardamom powder
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MANGO ICE-CREAM
Ingredients:
1 lt milk1/8 cup milk powder1/3 cup sugar1/2 tsp agar agar powder1/2 tsp custard powder3/4 cup mango pulp
CHOCO-NUT PUDDING
Ingredients:
5 cups milk1 cup sugar3 tsps heaped agar agar powder6 tsps cocoa powder200 gms fresh creamchopped almonds
Preparation Method:
Boil milk until it is reduced to half itsvolume. Add sugar and boil to dissolve.
Add custard powder and boil for a minute,stirring constantly. Add agar agar powder,stir and remove from heat. Cool and addmilk powder and mango pulp. Beat themixture well in a baking pan and allow itto freeze partially, covered with plastic wrapor foil. After an hour, transfer mixture to achilled bowl and beat the frozen mixtureuntil smooth. Return mixture to baking panand cover it with plastic wrap or foil. Let itset in a freezer.
Preparation Method:
Boil milk until it reduces to half its volume,dissolve sugar and then add agar agar
and cook for a minute. Remove from heat.Dissolve cocoa powder in a little hot milkuntil smooth. Then add to hot milk and cookfor a minute or two until well mixed.Remove from heat. Allow to cool. Whipchilled fresh cream and add to the milkmixture while it is still lukewarm. Beat tomix. Pour into a desert dish. Garnish withchopped almonds. Chill and serve.
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GULAB JAMUNS
Ingredients:
150 gms full cream milk powder60 gms plain flourpinch of soda bicarbonate in 30 ml water2 tbsps clarified butter or gheepinch of cardamom powderground nuts for garnishing10 gms corn starch
Syrup2 cups sugar3 cups waterfew drops of rose water
Preparation Method:
S ift together flour, corn starch andmilk powder. Knead well to a stiff dough
with butter and soda bicarbonate mixture.Set aside.
Make a thin syrup by boiling water andsugar. Add rose water and set aside. Takedough, shape into small balls and fry on lowheat until uniformly brown. Remove onpaper towels and plunge into hot syrup.Serve hot or cold, garnished with groundnuts and crushed cardamoms.
JILEBIS
Ingredients:
500 gms plain flour1/2 tsp dry yeast in 1 tsp warm water1 kg sugar1/2 kg ghee or clarified butter1 lt water3 crushed cardamons
Preparation Method:
Sieve flour in a bowl. Then add yeastmixture and water to make a thin batter.
In a saucepan heat sugar and water to makea syrup. Add cardamons to the syrup andset aside. Put batter into a forcing bag, fittedwith 1/2 inch plain nozzle. Pipe out batter,in hot ghee, in a shape of figure 8 and coil.Fry to golden brown on both sides. Drainand immediately plunge into syrup. Let itsoak for 5-10 minutes before serving.
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MANGO SOUFFLÉ
Ingredients:
1 lt milk1 tin (800 gms) mango slices4 tbsps cornflour6 tbsps sugar4 tbsps butterpistachios or almonds for garnishing
PEACH ICE CREAM
Ingredients:
1 can (397 gms) sweetened condensed milk1 can (410 gms) evaporated milk2 cans (170 gms each) nestle cream1 tin (800 gms) peach slices, drained wellalmonds, blanched, chopped and roasted
Preparation Method:
Mix milk and cream together. Blendpeach slices in a blender for few
seconds. Do not puree. Combine allingredients and freeze.
Variation: For Kulfi, omit peaches.
Preparation Method:
Drain mango slices and reserve syrup.Mix mango slices with butter and blend
in a blender for few seconds. Do not puree.Set aside in a large bowl.
Boil milk for 2-3 minutes, then add sugar andbring to boil again for 2 minutes. Removefrom heat and add corn flour and syrup.Return to heat and cook for a minute, stirringcontinuously as milk acquires a creamyconsistency. Remove from heat and cool.
Pour milk mixture over mango mixture in abowl. Mix well and chill. Before servinggarnish with chopped pistachios or almonds.
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JELLY
Ingredients:
5 gms china grass or 2 tsps agar agar powder200 ml water60 gms sugar2 tbsps lime juicefew drops of food colouring
Preparation Method:
Wash and soak china grass in water, inwhich it is to be cooked, for at least 2
hours. Heat on low flame to dissolve. Addsugar, and lime juice.
Alternatively boil water with sugar and lime juice.Dissolve agar agar powder in small quantity ofwater and add to the boiling mixture. Removefrom heat, strain.
Add food colouring of your choice, if needed.Pour into jelly moulds and set. Refrigeratefor 1/2 an hour before serving. Serve toppedwith custard sauce and decorated with fruitcocktail.
Variation: Custard sauce can be set in jellymoulds prior to pouring jelly. While servingcolourful layers of custard, jelly and fruitcocktails make an irresistible desert.
MANGO-ORANGE SORBET
Ingredients:
5 cups chopped mangoes2 cups orange juice2 tbsps fresh lime juicesugar to taste
Preparation Method:
Place mangoes in a blender and blenduntil smooth. Add remaining
ingredients. Blend well and freeze.
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THAI DESSERT
Ingredients:
1 kg waterchestnuts, peeled and cubed150 gms tapioca flour or cornflour2 coconuts, grated without skinred food colouringgreen food colouringrose essence6 cups water1 cup cooked bean vermicellisugar syrup (water & sugar in proportion of 1:2)
Preparation Method:
Wash and strain water chestnuts. Divideinto three portions. Add few drops of
red food colouring to one portion and greento another. Mix well.
Coat coloured water chestnuts with tapiocaflour and plunge in hot water. Whentransparent, transfer to a strainer.
Extract milk from coconut by using 6 cups ofwater. Add few drops of yellow foodcolouring to cooked vermicelli. Chill coconutmilk, sugar syrup, vermicelli and waterchestnuts.
Mix sugar syrup, coconut milk. Fill 1/4 glass(or ice cream bowl) with water chestnuts andvermicelli. Fill the glass with coconut milkmixture.
CHEESE ICE-CREAM
Ingredients:
1 lt milk50 gms home-made cottage cheese1/4 cup sugar, powdered4-5 cardamoms, powdered
Preparation Method:
Boil milk until it reduces to half its volume.Add sugar, cardamom powder and bring
to boil again, stirring constantly. Add cottagecheese. Stir well. When mixture thickens alittle, remove from heat. Transfer to a bakingtin and cool. Place tin in freezer, coveredwith foil or plastic wrap, to set.
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PEACH PARFAIT
Ingredients:
1 tin (800 gms) peach halves, drained100 gms cheddar cheese, grated100 gms cream cheese100 gms cream70 gms buttersalt and pepper to tastepaprika
CHOCOLATE MOUSSE
Ingredients:
2 cup thick cream4 cups vanilla ice cream160 gms cooking chocolate2 tsps butter
Preparation Method:
Chop chocolate, add butter and stir oversimmering water until melted and
blended well. Remove from heat, add creamand beat until smooth. Let cool and add ice-cream. Beat again until smooth. Chill in abowl. For easier serving transfer torefrigerator from freezer 15-20 minutes beforeserving.
Preparation Method:
Blend together cream, cheese and butter,and season with salt and pepper. Spoon
mixture in peach halves. Sprinkle paprika.Serve chilled.
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ICE CREAM CAKE
Ingredients:
500 gms Marie biscuits ice cream (any flavour) fresh cream
Preparation Method:
Put biscuits in a bag and crush with arolling pin. Grease bottom and sides of
cake pan. Mix biscuit crumbs and wellbeaten ice cream. Spoon into pan. Top withfresh cream. Freeze for 3 hours. Transfer torefrigerator from freezer 20 minutes beforeserving. To serve, cut and place slices on aplatter. Drip a thin stream of chocolate syrupor strawberry sauce over cake slices.Decorate with cherries.
APPLE SORBET
Ingredients:
2 cups apple sauce1 cup apple juice2 tbsps lemon juice2 tbsps sugar
Preparation Method:
Mix juices. Add sugar and stir todissolve. Blend in apple sauce and
freeze.
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CHEESE BALLS IN SYRUP (RAS GOLAS)
Ingredients:
2 lts fresh milk6 cups water2 tsps flour, sifted1 cup orange juicerose essence
Syrup3 cups sugar8 cups water
Preparation Method:
Boil milk. Add orange juice to boilingmilk and cook on low heat for 5 minutes,
stirring continuously. Remove from heat andallow to stand for few minutes. Strainthrough muslin cloth and press to drain outliquid.
Mince home-made cheese in a mincer. Addflour and mix well. Shape in small balls.Make a thin syrup by boiling water andsugar. Add cheese balls to syrup and boil for5 minutes. Add rose essence just beforeserving. Serve very cold.
SAFFRON FROMAGE
Ingredients:
250 gms natural yogurt250 gms soft cream cheese110 gms icing sugar1 tsp cardamomfew strands of saffron10 tbsps hot milk
Preparation Method:
Mix saffron in milk until milk is yellowin colour and saffron is partially
dissolved. Heat gently, if required. Blendall the ingredients thoroughly and chill.
Variation: For Mango Fromage add 50 gmsmango pulp and 50 gms butter whileblending.
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ROSE-RASPBERRY DELIGHT
Ingredients:
250 gms raspberries100 ml fresh cream50 gms icing sugarrose syrupvanilla ice creamcherries
Preparation Method:
Beat together raspberries, cream andsugar. Place a spoonful of raspberry
mixture in each ice-cream cup. Drip a thinstream of rose syrup. Top with vanilla ice-cream and decorate with a cherry.
Hint: Ice creams can be served over fruitssuch as peach halves, bananahalves and other fruits topped withrose syrup and garnished withpistachios and almonds. Finallydecorated with a cherry.
SUGARY SWEET POTATOES
Ingredients:
1 kg sweet potatoes2 cup sugar syrup
Preparation Method:
Prepare sugar syrup by boiling 1 cup ofsugar with 2 cups of water. Boil until it
forms a thick syrup. Remove from heat andset aside. Boil sweet potatoes until tender.Carefully peel off skins while warm. Slicesweet potatoes. Pour sugar syrup and heatthrough, stirring once or twice. To serve,arrange sweet potato slices on a servingplatter and garnish with cherries orchopped nuts.
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VANILLA PUDDING MIX
Ingredients:
4 cups milk powder2 cups sugar, powdered1-1/2 cups cornstarch1 tsp saltbuttervanilla
Preparation Method:
Combine cornstarch, milk and sugar. Siftthoroughly. Store in sealed jars.
To Use: Stir 1-1/2 cups mix with 1 cup hotmilk and 1 cup hot water. As soon as itacquires creamy consistency, stir in 4tablespoons butter and 1 teaspoon vanilla.Refrigerate. Serve chilled.
Chocolate Pudding: Prepare as for vanillapudding but add to a cup of water, 2 ouncesmelted unsweetened solid baking chocolateand 2 tablespoons butter. Add remainingingredients and mix well. Refrigerate.
VANILLA CUSTARD ICE-CREAM
Ingredients:
1 instant vanilla pudding mix2 cans (397 gms each) sweetened condensed milk2 cans (410 gms each) evaporated milk2 tsps vanilla essence500 ml fresh milk
Preparation Method :
Boil fresh milk until reduced to half itsvolume. Pour in evaporated milk, then
add vanilla pudding mix. Boil for a minuteand remove from heat. Stir until smooth.Add sweetened condensed milk, vanillaessence and blend well. Cool. Freeze untilfirm.
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MELON SAGO
Ingredients:
100 gms cantaloupe melon100 gms honeydew melon100 gms seedless water melon100 gms sago150 gms sugar400 ml water150 ml coconut milk250 ml fresh milk
FRUIT SALAD
Ingredients:
1 can (170 gms) nestle cream1 can (397 gms) sweetened condensed milk2 tins (850 gms each) fruit cocktail, drained oryour choice of fresh fruits, diced
Preparation Method:
Scoop out melon balls from melons.Chill. Soak sago in water to cover for
1/2 hour. Drain. Boil milk, simmer and cooksago in milk. Make syrup by boiling sugarand water. Cool and mix with coconut milk.Add sago milk mixture to syrup and chill.To serve, place melon balls in bowls and poursyrup.
Preparation Method:
Whip cream and milk. Add fruits andmix gently. Serve chilled.
Variations: Dice as many varieties of fruit ofyour choice. Arrange on a serving platter inalternating colours. Sprinkle chat masala.
Serve fruits in melon or pineapple boats.Alternatively, carve fruits into little baskets.Fill baskets with diced fruits. Decoratebaskets on serving dish.
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TRIFLE
Ingredients:
2 small eggless sponge cakes35 ml fruit juice, your choice4 cups of mixed fruit, peeled, sliced or cut in cubes (banana, apple, pineapple, orange, etc.)20 ml cream1 tsp sugar35 gms jam, your choicecherries for garnishing35 ml custard sauce (see recipe below)
Preparation Method:
S plit cakes horizontally into halves.Spread each layer with jam and arrange
on a dish. Pour fruit juice. Arrange layersof fruit over the cakes. Pour custard sauceand refrigerate. Whip cream and sugar.Decorate trifle with cream and cherries.
Variations: Stewed dried apricots can beadded to the fruit along with chopped nuts.A layer of fruit jelly (vegetarian) may beplaced under the cream.
Custard Sauce:
In a pan dissolve 1 tablespoon of custardpowder in a little cold milk and set aside.Boil 150 ml of milk and pour gradually overcustard powder mixture. Return to heat.Stir until the mixture boils. Remove fromheat and use immediately.
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TRIPLE TEMPTATION
Ingredients:
3 lts milk1 and 1/4 cup sugar3 tsps agar agar powder1/2 tsp vanilla custard powder1/2 tsp pineapple custard powder2 tsps cocoa powder3/4 cup milk powder2-3 drops, pineapple essence2-3 drops yellow colour2-3 drops vanilla essencechopped nuts for garnishing(almonds, pistachios and walnuts)
Preparation Method:
Boil milk until it is reduced to half itsvolume. Add sugar to dissolve. Remove
from heat and divide milk mixture equallyin three pans.
In first pan add vanilla custard powder andboil for a minute, then add a teaspoon of agaragar powder, stir and remove from heat. Addvanilla essence, mix and set aside. In thesecond pan add pineapple custard powder,boil for a minute, then add a teaspoon of agaragar powder, stir and remove from heat. Addpineapple essence, stir and set aside. In thethird pan add a teaspoon of agar agarpowder, mix well and set aside.
When the 3 mixtures cool add vanilla essenceand 1/4 cup milk powder to first pan. Beatwell and set aside. To the second pan addpineapple essence, yellow food colouringand 1/4 cup milk powder. Beat well and setaside. To the third pan add cocoa powderand 1/4 cup milk powder. Beat well and setaside.
Cover the pans with plastic wrap and freezeuntil partially frozen. Transfer mixture tochilled bowls and beat to smooth. Take afresh baking pan, pour pineapple mixturefirst, layer it with chocolate mixture andfinally top with vanilla mixture. Cover panwith plastic wrap and return to freezer untilfrozen-firm.
Serve ice cream slices in a plate, garnishedwith chopped nuts.
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AUSTRIAN SHORTCAKES
Ingredients:
350 gms flour100 gms cornflour475 gms butter or margarine175 gms icing sugarrose essence
Preparation Method:
Sift flour and cornflour together. Beatmargarine and sugar to cream. Add
essence and flour mixture, little by little andbeat well. Turn into buttered cupcake tins.Bake in a moderate oven at 180 degrees C for15-20 minutes or until golden on top. Cooland turn out cakes from tins into individualpaper casings.
COCONUT BISCUITS
Ingredients:
2 cups flour2 cups ghee2 cups powdered sugar1/2 tsp baking powder1/2 tsp rose essence1/2 cup desiccated coconut
Preparation Method:
Sift flour and baking powder in a bowl.Add powdered sugar and work in ghee.
Beat well. Add coconut powder and roseessence. Beat again and spoon batter in cupcake tins and bake at 180 degrees C for 15minutes or until light brown. Cool andtransfer to individual paper casings.
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NANKHATAIS (INDIAN COOKIES)
Ingredients:
150 gms flour100 gms ghee or clarified butter115 gms fine sugar1/8 tsp baking powder1/4 cup milk5 cardamoms, powderedrose essenceblanched, chopped almonds or pistachios
Preparation Method:
Sift flour and baking powder. Add sugar,mix well. Work in ghee, cardamom
powder and essence. Add milk and kneadto a soft dough. Shape dough into small balls,press gently. Garnish with chopped almondsor pistachios and bake in preheated moderateoven (180 degrees C) for 20 minutes or untilgolden brown.
Variation: For Mexican Cookies, add halfthe quantity of sugar. Roll Nankhatai doughinto 1 inch balls. Place on greased bakingsheet and flatten slightly. After baking, rollin icing sugar whilst still warm. Let cool, rollagain in icing sugar.
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INDIAN BISCUITS
Ingredients:
4 cups flour2 tsps baking soda2 tsps baking powder3/4 cup vegetable shortening2 cups buttermilk1/2 tsp salt
Preparation Method:
Sift flour, baking soda and baking powderin a large bowl. Add shortening, little at
a time and mix well. Work in buttermilk andsalt to make a soft dough. Turn dough on afloured surface. Knead gently. Roll doughto 1/2 inch thickness. Cut with 2 inch flouror biscuit cutter. Place biscuits 2 inches aparton a greased cookie sheet which has beendusted with flour. Bake in preheated ovenat 200 degrees C for 15 minutes or untilgolden brown. Biscuits can be sandwichedwith sweetened whipped cream (see recipebelow).
SWEETENED WHIPPED CREAM
Ingredients:
1 cup chilled cream2 tbsps icing sugar1 tsp vanilla essence
Preparation Method:
Whip cream in a bowl. Beat in icingsugar and vanilla extract to a smooth
cream. This cream can be sandwiched withbiscuits.
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FUDGE FINGERS
Ingredients:
16 biscuits (preferably Marie)2 tbsps cocoa powder1/2 cup chopped walnuts1 can (397 gms) sweetened condensed milkfew drops of vanilla essencepinch of salt
Preparation Method:
Put biscuits in a plastic bag and crush themwith rolling pin. Mix biscuit crumbs,
chopped walnuts, salt, vanilla essence andcocoa in a bowl. Add condensed milk andmix well with a wooden spoon. Fill a pipingbag with this mixture. Pipe small fingers ofthis mixture on a greased baking tray. Bakein a preheated moderate oven (180 degreesC) for 20-25 minutes. Cool and store inairtight jar.
Variation: For Cookie Rings, pipe batter inthe form of small rings.
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PISTACHIOS BISCUITS
Ingredients:
230 gms flour110 gms ghee or clarified butter110 gms sugar2 tbsps milk1/4 tsp baking soda1/4 tsp baking powder1 cardamom, powdered1 nutmeg, crushedpistachios, chopped
Preparation Method:
Sift flour, baking powder and baking soda.Set aside. Beat together sugar and butter.
Mix in powdered cardamom, nutmeg andflour. Knead well into a soft dough with milk.Roll dough on a floured surface to 1/2 inchthickness. Sprinkle with pistachios. Cut with2 inch floured cutter. Bake in preheated ovenat 150 degrees C until pale brown in colour.
Variations:
COCOA BISCUITS
Substitute 3 tablespoons of cocoa powderfor cardamom powder. Substitute 2
tablespoons of golden syrup and few dropsof vanilla extract for nutmeg. Substitutepistachios with almonds. After cutting withfloured cutter, press one almond on eachpiece before baking.
Cocoa biscuits can be sandwiched withchocolate cream, which is prepared bymixing equal amounts of icing sugar andicing chocolate.
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MARBLE CAKE
Ingredients:
250 gms self raising flour125 gms margarine1 can (397 gms) sweetened condensed milk1 tsp baking powder1/2 tsp soda bicarbonate1/8 cup cola5 drops ice-cream essencejuice of 1/2 a lemon3-4 drops yellow food colouring2 tsps chocolate powder
COLA CAKE
Ingredients:
1 can (397 gms) sweetened condensed milk250 ml cola250 gms flour125 gms butter4 tbsps cocoa powder1 tsp baking powder1 tsp soda bicarbonate
Preparation Method:
Sift flour, baking powder and baking sodatogether and keep aside. Cream butter
and condensed milk. Add flour mixture tomilk mixture and beat well. Add cola andcocoa powder and mix well. Transfer cakemixture to a baking tin and bake at 180degrees C for 30 minutes. To test, piercetoothpick in the cake. It should come outclear.
Preparation Method:
S ift flour, baking powder and sodabicarbonate. Cream butter and
condensed milk, then add cola and mix well.Mix all ingredients, except chocolate powder,and beat the mixture thoroughly. Dividemixture in three portions. Add chocolatepowder to one portion. Dot the centre ofgreased and floured cake tin with a portionof pale yellow cake mixture. Surround thismixture with remaining 2 portions in thefollowing manner:- take a tablespoon,alternately at a time, of each mixture andform slanting stripes around the centre.Alternatively, form stripes first and dot thecentre with the mixture later to suit yourconvenience. Bake in a preheated oven at 180degrees C for 45 minutes or until done.
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CHEESECAKE
Ingredients:
1 small eggless sponge cake1 pack (8 oz.) cream cheese1 can (397 gms) sweetened condensed milk1/4 cup lemon juice1 tsp vanilla extract
COCONUT CUP CAKE
Ingredients:
400 gms flour4 tbsps sugar, powdered1 can (397 gms) sweetened condensed milk200 gms butter1 tsp baking powder10 tbsps desiccated coconut1 tsp vanilla essence1/2 cup watercoconut powder for dustingstrawberry jam for coatingcherries for decoration
Preparation Method:
Sift flour and baking powder in a bowl andset aside. Cream together butter and
sugar, then add essence. Mix water withcondensed milk and add to sugar mixtureand beat well. Add flour and finallydesiccated coconut and mix well. Turnmixture into dusted buttered cup cake tinsand bake at 180 degrees until golden brown.When cooled coat with jam and roll incoconut powder. Decorate with cherry andtransfer to paper casings.
Preparation Method:
Mix cream cheese and milk in a mixer.Stir in lemon juice and vanilla. If
desired, add fresh fruit pieces or roastedchopped nuts to the blended mixture. Spoonmixture onto layer of cake slices in a bakingtin. Chill 2 hours or until set.
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PINEAPPLE CAKE
Ingredients:
Eggless sponge cake1 tin (800 gms) of pineapple slices200 gms fresh cream4 tbsps granulated sugarcherries for decoration
Preparation Method:
Divide the cake horizontally into twohalves. Chop the pineapple slices very
finely and keep aside. Retain the syrup. Poura little syrup over the cake and allow it tosoak. Repeat this after 10 minutes. Be surethat the cake is moist. Beat the cream withgranulated sugar. Spoon a little cream-sugarmixture over one half of cake and spreadevenly. Sprinkle pineapple pieces, leavingfew pieces for decoration over cream-sugarmixture. Place another half of cake on top.Cover the cake completely with remainingcream-sugar mixture. Decorate withpineapple pieces and cherries. Chill the cake.
Variation:
LEMON SANDWICH CAKE:
Instead of adding pineapple cream mixtureto the pineapple cake, use lemon butter icing.This is prepared by adding 2 tablespoons offinely grated lemon rind to butter icing withfew drops of lemon juice, lemon colour andlemon essence. Sandwich the two halves ofcake with lemon butter icing. Cover the cakewith remaining icing. Decorate and chill.
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BUTTER ICING
Ingredients:
115 gms butter or margarine175 gms icing sugar1 tbsp of lemon juicevanilla essencefood colouring of your choice
Preparation Method:
Cream together butter and sugar. Mixlemon juice, vanilla essence and food
colouring.
GLAZED ICING
Ingredients:
225 gms icing sugar, sieved1 tsp of lemon juice1 tbsp (or as required) of hot water2-3 drops of vanilla essencefood colouring of your choice
CHOCOLATE BUTTER ICING
Ingredients:
115 gms butter or margarine175 gms icing sugar1 tsp cocoa5 drops vanilla essence
Preparation Method:
Cream butter. Work in icing sugar withcocoa and essence to a creamy
consistency.
Variation: Mix 1 big slab of cookingchocolate (melted) with 1 tablespoon ofbutter (melted). Cool a little and chocolateicing is ready.
Preparation Method:
Transfer sugar in a saucepan. Add lemonjuice. Heat gently for a minute. Stir in
water gradually and continue heating gentlyfor a minute more. Mix vanilla essence andfood colouring. Icing is ready for cake-decoration.
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CHOCO-CHERRY FLUFF CAKE
Ingredients:
1 eggless sponge cakeone tin cherries500 gms fresh cream5 tsps cocoa8 tsps granulated sugargrated chocolate
Preparation Method:
Divide the cake horizontally in unequalparts. Scoop out the centre part from
bigger portion. Sprinkle little syrup from thetin. Beat cream, sugar and cocoa. Fill centrepart of cake with half of this cream. Layerthe cake portion with cherries. Place smallerportion on top of cherry layer. Cover cakewith remaining cream. Decorate withcherries and grated chocolate. Chill the cakethoroughly.
EGGLESS SPONGE CAKE
Ingredients:
300 gms flour1 tsp baking powder1/2 tsp bicarbonate of soda150 gms margarine1 can (397 gms) sweetened condensed milk1/4 cup of milk3 tbsps of sugarfew drops of vanilla essenceraisins (optional)
Preparation Method:
Sift together flour, baking powder andsoda bicarbonate. Cream the flour and
margarine, then add condensed milk andsugar. Beat the mixture to a smooth batter,then mix in vanilla essence and raisins.Transfer to a buttered tray and bake in amoderate oven (180 degrees C) until goldenbrown (about 35 minutes). To test, prick atooth pick in the cake. It should come outclear.
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PINEAPPLE PIE
Ingredients:
2 tins (800 gms each) of pineapple bits1 cup crushed cornflakes1 cup grated coconut1 cup finely chopped walnuts4 tbsps self raising flour115 gms margarine3 tbsps brown sugarice cream and cherries (optional)
Preparation Method:
Sieve the flour and cut in margarine. Rubwith fingers to form coarse mixture like
bread crumbs. Mix in all ingredients exceptpineapple and set aside. Transfer thedrained pineapple bits to a buttered bakingdish. Spread crumbled mixture on top of thepineapple. Bake in a preheated moderateoven (180 degrees C) until the top is goldenbrown in colour. Serve with whipped icecream and decorate with cherries.
APPLE PIE
Ingredients:
Crust:1 cup cheddar cheese grated2 cups all-purpose floursalt to taste5 tbsps water125 gms butter
Filling:8 apples, peeled, cored & sliced1/2 cup sugar1/2 cup brown sugar2 cardamoms, crushed1/2 cup lemon juice1/4 cup cornstarch dissolved in 1/2 cup water
Preparation Method:
Mix all ingredients for filling and letstand while making crust. Work with
fingers to mix flour, salt and butter until themixture has the appearance ofbreadcrumbs. Add cheese and water,mixing thoroughly. Mix until the doughbinds into a ball. Divide dough into twoequal portions. Roll out each portion onfloured board into a circle of 9” diameter.Line deep pie dish with one circle. Pour infilling. Top with another circle. Bake at 200degrees C for 30 minutes.
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STRAWBERRY JAM
Ingredients:
3 cups strawberries, hulled2-1/2 cups sugar
ORANGE MARMALADE
Ingredients:
5 lemons6 oranges3 cups sugar5 cups water
Preparation Method:
Squeeze juice from lemons and oranges.Grate rind of 3 lemons. Grind peels and
pulp of oranges in food processor. Combinefruit juice, grated & ground mixture andwater. Bring fruit mixture to a boil in a largepan and simmer until the mixture is tenderand reduced to half the original volume. Addsugar. Bring to boil. Reduce heat andcontinue cooking on a tiny flame. Once itfoams, remove from heat. Skim off foam.Cool. Seal in airtight glass jars.
Preparation Method:
Put the strawberries in a pan. Cook on lowheat. Add sugar, 1 cup at a time, stirring
constantly. When all the sugar has meltedand mixture is thick. Rremove from heat,cool and stir occasionally. Pour in glass jarsand seal.
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DRYFRUIT SWEETS
Ingredients:
2 cups ground almonds1 cup ground pistachios2 cups coarsely ground cashewnutschopped almonds for garnishing2 tbsps condensed milk2 tbsps ghee or clarified butter500 gms full cream milk powder1 tbsp cardamom powderrose essence2 cups sugar2 cups water1 cup corn oil1 cup milk
Preparation Method:
Mix corn oil and milk powder until themixture resembles bread crumbs. Add
1 cup water to make a smooth dough. Mixwell and set aside for 1/2 an hour.
In a heavy bottomed pan, boil 1 cup sugarand 1 cup water on low heat. When it formsa thick syrup, stir in cashewnuts, then addcondensed milk. Keep stirring. When themixture leaves the sides of pan, add ghee.Remove from heat. Add 1/2 tablespoon ofcardamom powder, few drops of rose essenceand mix well.
Boil milk in a heavy bottomed pan. Add thebalance sugar and keep stirring. When sugardissolves, gradually add in the kneadeddough, followed by almonds. Heat on lowflame, stirring constantly, until mixtureleaves the sides of the pan. Remove fromheat. Add few drops of rose essence andbalance cardamom powder and mix well.
Transfer half the almond mixture to a greaseddish. Flatten surface with the back of spoon,dipped in oil. Spread half the amount ofpistachios. Spoon hot cashewnut mixture ontop and flatten surface. Spread the balancepistachios. Finally top with the remainingalmond mixture and flatten surface. Garnishwith chopped almonds. When cooled, cutsweets in diamond shapes or squares.
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BONBONS
Ingredients:
3/4 can condensed milk (300 gms)1 cup Marie biscuits, crushed1/4 cup almonds, blanched, peeled, chopped and roasted1 cup desiccated coconut1 cup drinking chocolate, chocolate sprinkles, cake icing or desiccated coconut for decoration
COCONUT SWEETS
Ingredients:
500 gms grated coconut2 tbsps ghee or clarified butter350 gms sugar1/2 cup milk powder or mawa
Preparation Method:
Combine all ingredients and shape intobonbons. Roll in chocolate sprinkles or
desiccated coconut. Transfer into individualpaper casings. Decorate with cake icing andcherry and chill overnight.
Preparation Method:
Mix coconut and sugar in a saucepan andheat very gently to form a dough like
consistency. Remove from heat and add milkpowder. Mix well and transfer the mixturein a buttered tray. Even surface with a backof wooden spoon. Allow to cool and cut intocubes. When serving place cubes on servingdish and sprinkle with desiccated coconut.
Hint: Your choice of food colouring canbe added to the mixture whiletransferring to trays to havecoloured sweets.
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CHOCOLATE BAR
Ingredients:
100 gms brown sugar100 gms butter140 gms quick oats1 tsp desiccated coconut1 tsp raisins1 tsp pistachios, chopped1 tsp almonds, chopped1 tsp dried apricots, finely sliced
Preparation Method:
Preheat oven to 180 degrees C. Melt butterin a saucepan and add sugar. Cook
gently until the mixture blends well. Removefrom heat and stir in quick oats. Transfermixture to a greased baking pan, spreadingevenly with the back of wooden spoon.Sprinkle rest of the ingredients. Bake for 15minutes or until top layer starts turningbrown. Cool and cut into bars.
CARAMEL POPCORNS
Ingredients:
1 cup popcorn, popped2 cups brown sugar1/2 cup margarine or butter1/2 tsp cornflour dissolved in 1/2 cup water1/2 tsp soda bicarbonate1/2 tsp salt
Preparation Method:
In a medium pan, caramelise sugar andimmediately add butter, cornstarch and salt.Cook for 2 minutes. Remove pan from heatand add the soda bicarbonate. Pour overpopped corn, while still hot. Mix well.
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BOMBAY MASALA TEA
Ingredients:
500 ml boiling waterfresh milk, boiled or evaporated milk(optional)sugar to taste(optional)5 tsps of tea leaves2 whole cloves2 cardamoms, crushed1 stick cinnamon1 tiny piece of ginger
COLD COFFEE
Ingredients:
2 tbsps instant coffee2 tsps sugar4 cups cold milk4 scoops vanilla ice-cream
INDIAN COFFEE
Ingredients:
250 ml milk250 ml water3 tsps instant coffee powder5 tsps granulated sugar
Preparation Method:
Add all the ingredients, except milk andsugar, to the boiling water and boil for
3 minutes. Filter tea into cups or glasses andadd milk and sugar to one’s liking.
Preparation Method:
Blend all ingredients in a blender for 30seconds. Serve in glasses, sprinkled
with little coffee powder.
Preparation Method:
Bring water and milk to boil. In a bowl,beat together coffee and sugar with a
small stainless steel spoon to a pale brownmixture. Spoon mixture in glasses and pourboiling diluted milk. Stir well and sprinklecoffee powder.
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GLOSSARYAgar agar: A seaweed gelatine
Aubergines: Eggplant or brinjals
Bay leaves(Indian): Leaves of cassia tree, dried before use
Beancurd: Just as home-made cottage cheese is made from milk, beancurd is made from soya beans.
Cardamom: There are two varieties: green and brown. The seed podsare a member of the ginger family. They have a ‘pine-tree’fragrance.
Cinnamon: Dried bark of cinnamon tree.
Cloves: An expensive spice. Dried bud of a clove tree.
Coriander: Member of parsley family, can be substituted by parsley.
Cumin: Member of parsley family too. This seed is often substitutedwith caraway seeds in reduced quantity.
Dill: Another member of parsley family.
Feta cheese: Cheese made from goat’s milk.
Fillo pastry orPuff pastry: Translucent, fine, flaky dough.
Horseradish: Root of a coarse plant with small white flowers and largeleaves.
Kelp: Japanese seaweed.
Marjoram: Leaves of plant with pink and white flower. Used forthyme-like flavor.
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Miso paste: Japanese paste made from fermented soya beans.
Nutmeg: Traditional pudding spice.
Oregano: Dried marjoram used as seasoning.
Pancit: Rice Vermicelli.
Paneer: Cottage Cheese.
Peppers: Capsicums.
Pistas: Pistachios.
Saffron: Most expensive spice, is the dried stigma of crocus flower.
Scallions: Green onions or spring onions.
Shallots: Onion-like plant but has a small bulb like garlic. Can besubstituted with onion.
Tamarind: Dark-brown flesh of the seed pod of tamarind tree. Pulpis extracted with water for use in cooking.
Tapioca: A cereal. Used also as flour and starch after processing.
Tahini: Sesame paste.
Turmeric: Belongs to ginger family. A hard yellow root. Spice,commonly used in powdered form, imparts golden colourto curries.
Thyme: Leaves with a distinct aroma.
Water chestnut: The one with the white flesh. Used in deserts and is abulb of a water plant.
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INDIAN NAMES OF INGREDIENTS
SPICES:
Anardhana Pomegranate seedsAmchoor Mango powderCurry patta Curry leavesDalchini Cinnamon stickDhania sookha Coriander seedsElaichi CardamomsHaldi TurmericHing AsfoetidaImli TamarindJeeri Caraway seedsJeera Cumin seedsJafar NutmegKamal patta/Tej patta Indian bay leaves/ Cassia leavesKhas Khas Poppy seedsLaung ClovesMethi seeds Fenugreek seedsRai Mustard seedsSaunf AniseedTil Sesame seeds
LENTILS :
Channa dal Yellow split peasKabuli channa GarbonzosMasoor dal Red or orange lentilMoong dal Yellow lentilRajma Kidney beansUrad dal White lentil
CEREALS :
Atta Wheat flourMaida Flour, plain flour or white flourSabudana SagoSeviyan Wheat VermicelliSuji Semolina
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VEGETABLES :
Bhendi OkraDoodhi PumpkinKothmir Coriander leavesSimla mirch CapsicumSimla alu TapiocaShalgam Turnip
DAIRY PRODUCT:
Dahi Yogurt
CHEESE:
Parmesan Cheese Hard, dry Italian cheese.Mozerella Italian cheese variety with high melting
quality.
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INDEX
C
Cabbage Chowder 18Cabbage In Coconut Milk 66Cabbage Rolls In Curry 77Cabbage Stir-Fried 79Cabbage With Tomatoes 79Caramel Popcorns 143Carrot Halwa 111Carrot Pickle 48Carrot Salad 12Carrot Soup 17Carrots Crumble 88Cauliflower Pickle 48Chaat Masala 54Cheddar Cheese Soup 16Cheese Balls 38Cheese Balls In Syrup 120Cheese Cones Curry 73Cheese Cutlets 33Cheese Dip 57Cheese Puffs 43Cheese Sauce 60Cheese Toast With Apple Sauce 27Cheesecake 133Chick Pea Flour Fritters 45Chilli Mock Duck 80Chilli Sauce 60Chinese Chop Suey 65Chinese Rice Served In A Pineapple 105Choco-Cherry Fluff Cake 136Choco-Nut Pudding 113Chocolate Bar 143Chocolate Mousse 118Chocolate Pudding 122Choy Saam 67Chutney Cauliflower 67Cocoa Biscuits 131Coconut Biscuits 127Coconut Cup Cake 133Coconut Sweets 142
A
Apple Pie 137Apple Sorbet 119Apple Sauce 63Arabic Bread 25Asparagus Cheese Soup 16Aubergines, Braised 70Aubergines In Spicy Gravy 83Aubergines, Pureed 87Aubergines, Stuffed 70Austrian Shortcakes 127Avocado Sauce 60
B
Baingan Bartha 87Baked Curry Rice 102Baked Pasta 90Baked Potato Salad 13Baked Potato Topping 56Baked Potatoes 86Baked Spinach 81Bamboo Shoots Salad 14Banana Punch 2Bean Curd Fritters 41Bean Curd With Mushrooms 89Bean Salad 13Beetroot Halwa 111Bombay Masala Tea 145Bombay Potatoes 68Bonbons 142Braised Bean Curd And Broccoli 83Brazilian Rice 98Bread Muffins 26Bread Rolls 41Bun Bread Sandwiches 27Burmese Rice 98Buttermilk Drink 2
152
Cola Cake 132Cold Coffee 145Cookie Rings 130Corn Cheese Canapés 33Cottage Cheese 75Cottage Cheese And Spinach 75Cottage Cheese, Home Made 75Cream
Chocolate 131Sweetened Whipped 129
Cream Of Corn Soup 19Cream Of Pumpkin Soup 16Cream Of Spinach Soup 19Cream Of Tomato Soup 21Cream Of Vegetable Soup 22Creamed Cabbage 66Crispy Potatoes 68Croutons 21Cucumber Boat 12Custard Sauce 116
D
Dahi Wadas 42Date Chutney 53Dill Sauce 63Double Decker Dollars 29Dryfruit Sweets 141Dutch Relish 51
E
Eggless Mayonnaise 59Eggless Sponge Cake 136
F
Frankee 43French Dressing 58Fried Potatoes 82Fruit Dip 57Fruit Punch 2Fruit Salad 123Fudge Fingers 130
G
Gado Gado 10
Garam Masala 54Garbonzos And Potato Curry 88Garlic Ginger Paste 55German Rice 106Greek Salad 9Green Mango Chutney 52Green Pea Soup 20Green Rice 99Gulab Jamuns 114
H
Hommus 57Horseradish in Apple Sauce 63Hot Dogs 28
I
Ice CreamCheese 117Instant 110Mango 113Orange 110Peach 115Saffron Pista 112Strawberry 110Vanilla Custard 122
Ice Cream Cake 119Ice Cream Soda 3Icing
Butter 135Chocolate Butter 135Glazed 135
Idli Sambar 39Indian Biscuits 129Indian Breads
Baturas 95Naan 95Puris 96Rotis 96Stuffed Parathas 96
Indian Coffee 145Indian Cookies 128Indian Rice 100Indian Vermicelli Pudding 111Indonesian Coconut Cooler 3
153
Indonesian Rice 101Italian Dressing 58Italian Rice 100
J
Japanese Rice Cakes 101Jelly 116Jilebis 114
K
Kim Chee 50Kulfi 112
L
Lemon Rice 104Lemon Sandwich Cake 134Lentil Balls In Yogurt 42Lentil Bonda 36Lentil Soup 20Lime Sherbet 6Lo Han Chai 74Loaf Of Bread 25
M
Macaroni Cheese Bake 78Macaroni - Saigon Style 85Mango Chutney 52Mango Milk Shake 5Mango Muraba 52Mango Soufflé 115Mango Topping 62Mango Yogurt Drink 5Mango-Orange Sorbet 116Maple Syrup 56Marble Cake 132Melon Magic 4Melon Sago 123Mexican Cookies 128Mexican Rice 106Milk Cooler 6Minestrone Soup 17Mint Coconut Chutney 53Mint Syrup 56
Miso Soup 22Mock Duck Curry 69Mock Shark’s Fin Soup 23Mushroom Mystery 91Mushroom Soup 18Mushroom Vol Au Vents 32
N
Nankhatais 128Navratan Curry 92Noodle Nest 65
O
Onion Cakes 34Onion Rice 99Orange Marmalade 139
P
Pampanguanian Pancit 84Pancakes 39Paneer Tikka 80Papaya Milk Shake 5Papaya Salad 11Party Punch 7Party Sherbet 4Peach Parfait 118Peanut Sauce 62Philippine Rice 103Pickled Cucumbers 49Pickled Lemons 49Pickled Vegetables 50Pineapple Cake 134Pineapple Pie 137Pinwheel Sandwiches 30Pistachios Biscuits 131Pita Bread 26Pizza Crust 35Potato Bonda 36Potato Raita 56Potato Soup 21Potato Tartlets 37Potatoes In Spicy Gravy 93Potatoes In Vermicelli Basket 37
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R
Ras Golas 120Raspberry Sauce 61Ribbon Sandwiches 29Rice Dumpling With Soup 39Rice With Mock Duck 107Rose-Raspberry Delight 121Royal Dessert 109Russian Salad 9
S
Saffron Fromage 120Saffron Rice 104Salad Surprise 10Sambar 40Satays 32Semolina Cakes 34Semolina Vegetable Combo 46Sherbet Punch 7Sour Cream Dressing 59Spaghetti Balls 44Spaghetti Surprise 82Spaghetti Vegetable Salad 14Spanish Rice 105Spiced Chick Peas 40Spicy Beancurd 80Spicy Beans Curry 71Spicy Cheese Toast 28Spicy Lentil Crumble 42Spicy Okras 87Spicy Peas Potato Curry 86Spinach & Cauliflower In Cheese 89Spinach Quiche 81Spinach Rolls 44Strawberry Jam 139String Beans 93Stuffed Tomatoes And Peppers 76Sweet Lime Soda 6Sweet Potatoes, Sugary 121
T
Tandoori Chutney 53Thai Coconut Curry 69
Thai Curry Paste 55Thai Dessert 117Thai Green Curry 69Thai Rice 103Thai Salad 11Thandai 6Tomato Paste 55Tomato Relish 51Tomato Sauce 61Tomato Timbales 71Trifle 124Triple Sundae 109Triple Temptation 125
U
Uppama 46
V
Vanilla Pudding Mix 122Vegetable Au Gratin 91Vegetable Beans And Lentil Curry 73Vegetable Cutlets 46Vegetable Fritters 45Vegetable Lasagne 90Vegetable Makhanwala 74Vegetable Samosas 45Vegetable Sizzlers 76Vegetable Stock 23Vegetarian Burgers 46Vegetarian Omelette 38Vermicelli Pudding, Indian 111Vermicelli Treat 84Vinaigrette Dressing 59
W
White Sauce 61
Y
Yogurt Curry 78Yummy Yam 85
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