DOLLYS DELIGHTS Dolly Samuel

Dedication to
My parents-in-law who, with their tutoring, first brought to life my teenage passion for cooking My friend Dr Lalitha Selwyn My daughters Pearl and Tilly And To My usband and the !uinea Pig of my culinary e"perimentations #helladurai Samuel, $n whose honour this book of %& recipes has been released on his %&th birthday'

The Kitchen Stool My daughter tells me, no offence, but much as she loves my cooking, I couldnt hold a candle to her grandmothers. Everyone who knows my mother, Dolly, has been encouraging her to com ile her Dollicious reci es into a cookbook. !he romised she would. "nd now she has. !ome of my earliest memories of my mother are of her cooking. #he memory of a rainy afternoon. My mother whi ing u cris fried chicken drumsticks, so we could drive out into the rain and en$oy the hot munchies. %ot cutlets for dinner on the terrace on a moonlit night. &old cut melons, fresh watermelon $uices on hot summer afternoons. 'icnics acked for long road tri s, en$oyed in fruit groves or o en fields by the wayside. (eturning home from school, tired and hungry, to the smells of homemade $ams and other delicacies. )riends welcomed to the family table. *umerous arties. #ireless entertaining. )eeding the marginali+ed. #he doorbell ringing incessantly on &hristmas day, knowing they wont be turned away, my mother would have a home cooked ackage ready to send. My mother tells us, it wasnt always so. -r haned as a child, she s ent her years in boarding schools, and her summers in the homes of older siblings and other kin. It wasnt until she was married that she finally learnt to cook, trained by her father.in.law/ 0ooking back, I reali+e that my mother has always used her culinary gifts as a means toward greater ends. " medium for creating family times and building memories. " medium for strengthening ties and stimulating conversation. " medium for service, $oy, love, friendshi , hos itality.

More than memories of cooking with her as a child, my fondest memories are of a stool in my mothers kitchen. It was a lace where my sister and I were always invited to sit and watch her scurry around the kitchen. !ometimes we would get involved, cho ing, eeling, grating or whatever was needed. 1ut what we loved most was the com anionshi . I wonder how many confidences were shared from that stool, how many $oys, frustrations and challenges. "s the years assed, and my sister and I left home one after the other, first for university, then to faraway laces to work or to be married, we always returned to that kitchen stool. Many dollicious reci es were taken down sitting on that very stool. !ure the stool sometimes changed its face, was re ainted or had a com lete makeover. 1ut the stool still awaits us in my mothers kitchen. Each time I return to my arents home, I still arise early, before my family stirs, $ust so I can en$oy the 2uiet of the morning in com anionshi with my mother, from her kitchen stool. "nd her grandkids looking for their own mothers, have also found their way to that kitchen stool seeking hugs, cheer, always love. -f course my mother knows what each of her grandchildren crave, and undaunted by arthritic $oints, she will ut out for each his or her favorite late of cookies or cake or whatever the favourite food might be. In my son (aouls case, carrots, cukes and tomatoes/ !ure, I have growing u memories of fooling around with baking and batter, and my mother seemed always to encourage our efforts, whims and fancies. My sister and I both still en$oy cooking, and we continue to ick u numerous cooking ti s from her. I have memories of my daughter 3asha, climbing on a kitchen ladder when she was 4, so she could make my mothers dosas 5for reci e see Indian Breads6 in my kitchen while I held her. "fterwards, she and I would en$oy their hot cris iness under a 1alinese umbrella by our ool in #hailand, where she grew u , sharing stories and com anionshi . "ll three generations of us make these dosas now, but 3asha will swear that no one can outdo grandmas/ ******* Tilly is Dollys younger daughter. Having lived, worked and vacationed in dozens of countries, she and her family enjoy multiple cuisines at their dinner table.

CONTENTS Base Recipe #omato 'aste Soups &abbage !ou &lear 7egetable !ou Mutton8&hicken !ou #omato !ou Salads & Dressings &arrot and 'omegranate !alad &hick ea !alad &ream Mayonnaise Moong ! rout !alad ! routs and &abbage !alad Meat &ho s Dalcha Meat 1all &urry 'un$abi Mutton &urry #an$ore Meat 1alls Poultry &hicken 9n :ravy &hicken &urry &hicken Delight &hicken in #omato 'aste 5Micro6 &hicken -ver *oodles &hicken ;orma Dry &hicken (oast &hicken ! icy &hicken #omato Mo++arella &hicken ish )ish &akes !outh Indian )ish &urry Rice Dishes &arrot and ! inach 5'alak6 (ice Dollys Mutton 1iriyani <eera (ice 0emon (ice #amarind (ice #omato (ice

!ndian Breads " am &auliflower 'aratha &ris y Dosai *aan (ice 1read (ice &akes with sweet filling "egeta#le $cco%pani%ents 1iriyani 1rin$al &ottage &heese = &a sicum &ottage &heese in (ich :ravy Mi>ed 7egetables Mushroom = &a sicum :ravy 'alak 'aneer (oasted 1rin$al :ravy !tuffed 1itter :ourd inger oods &auliflower )ritters &hanna Dal 7adas &ris 7adas &urd 7adas )ish &utlets Meat &utlets !amosas 7egetable &utlets Chutneys & Pic&les &oconut &hutney &oriander Mint &hutney )ish 'ickle Mint &hutney Snac& Murukku Ca&es & S'eets 1anana &ake &hocolate &ake 5Micro6 &hocolate Dessert &ake &oconut and 1rown !ugar 'udding Economy &ake Eggless &ake )ruit &ake :roundnut !weet Marble &ake !andwich &ake 7anilla &ake

!cings 1utter Icing &ocoa Icing :lace Icing Sugar ree Treats " le <am 5Micro6 &arrot = ?alnut Muffins 5Micro &arrot %alwa 5Micro6 0assi81utter Milk 'ancakes 7anilla Ice &ream (rand inale %a iness &ake aBase Recipe

BASE RECIPE
TOM$TO P$STE I have used this as a base for many of the reci es in this book. 're aring and storing this 2uick and easy aste will make cooking from this book both convenient and en$oyable. #omato . @kg -nion . @ medium &arrot . @ medium :inger . @ inch :arlic . A.B cloves 1ay leaf . I medium ?ash tomatoes and cut into small ieces. &ho onion, garlic and ginger. :rate carrots. &ook all the ingredients together in a an and bring to a boil. Do not add water. "lternately, microwave high for @CD@E minutes. &ool, remove the bay leaf and rocess in an electric blender. )ree+e in airtight containers.

SOUPS
C$BB$(E SO)P !hredded cabbage . @ cu Double beans D F cu 5Dried beans should be re.soaked overnight and then boiled6 :arlic eeled D 4 cloves -nion D @ &innamon D @ iece 1utter D @ ts -il D @ ts ?ater D EF cu s !alt to taste #omato ketchu D @ tbs 'lace an on stove and add the butter and oil. )ry the cho ed onion and

garlic till the aroma comes. "dd cabbage and double beans. 'our in the water. "dd salt and cook. 0et it reduce to @F cu s. 1efore removing from fire, add a tables oon of tomato ketchu . !train and serve hot with e and salt. C*E$R "E(ET$B*E SO)P Mi>ed vegetables 5'eas, &auliflower, &arrot, &abbage, 1eans6 D @ cu cho ed GDo not add beetroot #omato D @ cut into ieces 'e ercorn D @C :arlic D @C cloves eeled &umin seeds D F ts ?ater. E cu s #omato ketchu D @ tbs er

(eserve the tomato ketchu . Mi> all the other ingredients together in a ot and cook till the water reduces to one cu . 1efore removing it from the fire, add a tables oon of #omato ketchu . !ieve and serve the clear vegetable sou . !erve hot, adding salt and e M)TTON+C,!CKEN SO)P Mutton8&hicken . H kg 5with bones6 &how chow D @ big &arrot D @ !mall onions D @C :reen chillies D I #omatoes 5firm, not very ri e6 D E medium :arlic D @C cloves &innamon D @ :reen &ardamom D E 'e ercorns D @ tbs &oriander leaves D @ s rig -il D @ tbs ?ater D EJC ml for mutton ECC ml for chicken &ut u the meat into medium si+e ieces. &ut chow chow and carrot into big chunks. (emove the stem and add the chillies 5do not slit or cut6. "dd garlic and all the other ingredients. 'our EJC ml water, add salt and ressure cook for @J.@B minutes until mutton is cooked. #his can be served over rice or as a sou with the mutton and vegetable ieces in it. !erve hot. - tionalK @ or E tables oons of thick coconut milk may be added to this sou $ust before removing from the fire. TOM$TO SO)P #omato aste D @F cu s ?ater D @ cu &orn flour D @ tbs Milk D F cu er to individual taste.

!alt to taste #omato ketchu D H cu Mi> the tomato aste with water and bring to a boil. !train and bring to a boil again. In a se arate bowl, mi> the corn flour with a little milk. 0ower the fire and slowly add the milk mi>ture and ketchu to the ot. "dd salt to taste. !erve hot with e er and cream if desired.

SALADS
C$RROT $ND POME(R$N$TE S$*$D &arrot D E cu s grated -nion D @ finely cho ed ed ed :inger D @ inch finely cho &a sicum D F finely cho :reen chillies D E cho <uice of @small 0ime !alt to taste Mi> all the ingredients together and serve. C,!CKPE$ S$*$D &urd D @ cu :reen chillies D I cho -nion D @ cho ed fine ed ed fine

(oasted eanut owder D I tbs ed fine, without seeds

'omegranate seeds D F cu

&oriander leaves D E tbs cho !alt to taste ?ater D H cu

!oak the chick eas overnight. 'ressure cook with @8E cu e>cess water. &ombine with all the other ingredients.

water. Drain any

7ariationK Mi> together @ tables oon olive oil, @ teas oon lime $uice, F teas oon salt, H teas oon sugar. 'our over chick eas. @ small ca sicum may be added cho ed fine, if desired. "dd F teas oon chilly owder and serve. water. Drain any

!oak the chick eas overnight. 'ressure cook with @8E cu e>cess water. &ombine with all the other ingredients. CRE$M M$-ONN$!SE )resh &ream D @CC gms Mustard owder . F ts !ugar D @ ts 0ime $uice D @ tbs !alad oil or olive oil D 4 tbs !alt to taste

'lace cream in a bowl and whisk, adding sugar, mustard, lime $uice and salt. "dd oil a little by little while whisking. Do not use an electric whisk. Lse a hand egg beater. Mayonnaise is ready for use. 7ariationK Mi> together @ tables oon olive oil, @ teas oon lime $uice, F teas oon salt, H teas oon sugar. 'our over chick eas. @ small ca sicum may be added cho ed fine, if desired. "dd F teas oon chilly owder and serve.

MOON( SPRO)T S$*$D Moong s routs D F cu &a sicum D @ small grated &arrot D @ big grated -nion D @ medium grated DressingK 0emon $uice D @ tbs :round 'e !ugar D F ts !alt to taste er D @ ts

-live -il8!alad oil D E tbs Mi> oil, lemon $uice, sugar and salt in a closed container and shake well until combined. Mi> all the other ingredients in a salad bowl. 'our over the dressing and toss well. (efrigerate and serve. #o make the Moong s routs. !oak the whole green moong dal for E4 hours, changing the water at least once. #hen drain in a colander. &over over with a net and leave it for another day or two until the dal s routs. !hake the dal now and then. ! rinkle a little water every time you shake. #hese s routs will kee fresh in the refrigerator for more then a fortnight if stored in an airtight s routed the same way. lastic container. "ll other dals can also be

SPRO)TS $ND C$BB$(E S$*$D &abbage D @ cu finely shredded -nion D @ finely cho ! routs D F cu &arrots D H cu grated &hanna dal D H cu boiled :inger D @ ts cho 0emon $uice D @ tbs !alt to taste. -live oil D @ tbs " le D @ cho ed, o tional ed a le may be added if ed ed without seeds :reen chillies D E cho ed

Mi> all the ingredients, adding the olive oil last. &ho desired.

C,OPS Mutton &ho s D F kg :inger :arlic aste . @ ts 'e er owder . @F ts

&oriander owder . @ ts -nions sliced lengthwiseD JC gms #urmeric owder D F ts -il for frying !alt to taste ?ater. H cu ?ash mutton. "dd ginger garlic aste, coriander and turmeric owders, F ts e er owder, salt and water. "dd the mutton ieces and cook the an add the cooked cho s and simmer with the remaining @ er owder. )ry dry or serve with gravy as desired. Dress cho s. In a frying an, heat oil, fry the onions until cris and remove. In the same teas oon e

with fried onions before serving.

Dalcha Mutton D F kg with bones #oor dal D H kg, boiled and mashed !hallots D JC gms :inger :arlic aste D @ tbs #amarind aste D @ ts #omatoes D E cho ed (ed &hilly owder D @F ts &oriander owder D E ts s #urmeric owder D E ts s &innamon D @ inch stick &ardamom DE whole &loves D 4 )ennel seeds D F ts &oriander leaves D E tbs &urry leaves D E tbs -il D I tbs !alt to taste &ook meat with turmeric, ginger garlic aste and salt. %eat oil in a an. Dro in the fennel seeds, cinnamon, cardamom and cloves. "dd tomatoes, chilly and coriander owders and fry for a while. #hen add shallots and curry leaves and fry till the shallots turn translucent. "dd the cooked meat and mashed dal. Mi> the

tamarind aste in F a cu of water and add. 0et it simmer for five minutes. )or a thinner dalcha, add more water. :arnish with coriander leaves and serve hot. Meat Ball Curry Meat 1allsK Minced meat D F kg -nions D E medium minced :reen chillies D A cut small :inger D E tbs cut small :arlic D B cloves cut small )ennel seeds D @ ts &innamon D @ inch stick !alt to taste 'ottu kadalai, roasted and ground D @ tbs 0ime $uice D E tbs &ook together the meat, onions, green chillies, ginger, garlic, fennel seeds and cinnamon stick, until dry. (emove the cinnamon stick and grind the meat mi> to a aste. (emove from fire and add to it a beaten egg, ground ottu kadalai, lime $uice and salt to taste. !ha e into meat balls.

&urryK -nion aste D E tbs #omato aste D H cu :inger garlic aste D @F ts s &hilly owder D @ tbs &oriander owder D E tbs &umin owder D @ts 'e er owder D @ ts )ennel D F ts -il D 4 tbs &oconut milk D H cu &urry leaves D @ s rig !alt D E ts s or to taste ?ater D E tbs )resh coriander leaves for garnishing

%eat oil in a an. Dro fennel seeds and curry leaves into the hot oil. "dd onion and ginger garlic astes and fry for a minute or two. #hen add the owders mi>ed in E tbs water. !tir and add tomato aste and salt. ?hen the curry simmers, add the meat balls and finally the coconut milk. &over and cook for a few minutes and turn off the fire when the curry is at the desired consistency. !erve garnished with fresh coriander leaves.

P)N.$B! M)TTON C)RRMutton D F kg medium ieces #omato D ICC gms #omato aste D @CCgms -nion sliced D ECC gms &hilly owder D E ts #urmeric D F ts :aram Masala D @ ts -il D 4 ts s ?ater . F cu

&lean mutton ieces. ;ee cooker on fire. 'our oil. ?hen hot, add onions and fry till translucent. Do not fry till golden brown. "dd cho ed tomatoes, chilly and turmeric owders, and fry until tomatoes are ul y. "dd mutton and tomato aste and salt to taste. !tir well and our half a cu of water. 'ut the lid on and cook. ?hen it starts to steam, ut the weight on. &ook for @C.@J minutes or until mutton is tender. - en the cooker, add garam masala and close it. !erve hot with hot cha athis or naans 5see Indian Breads6. T$N.ORE ME$T B$**S 1oneless Mutton D F ;g -nion D ECC gms finely cho ed )resh shredded coconut . E tbs :reen chillies . 4 seeded and finely cho ed :inger . JC gm 5&lean and e>tract $uice from the ginger

without adding water6 :round &innamon D F ts :round &loves . F ts 'ottu kadalai, owdered . @ ts <uice of @ big 0emon &hilly owder . @ ts &oriander owder . @ ts #urmeric owder . @ ts -il for frying ?ater D F cu !alt to taste &lean mutton ieces and ressure cook with chilly, dhanya and turmeric owders. "dd F cu water and a little salt. #he mutton must be cooked really soft and dry. !hred the mutton ieces. If there are bones, remove them. )ry the onions and green chillies together. )ry the coconut se arately. "dd to the mutton along with all the other ingredients. Make balls and tie each ball with thread. Dee fry. 1efore serving, remove the thread. C,!CKEN /N0 (R$"&hicken D F kg medium ieces #omato aste D @ cu &urd . F cu :inger :arlic aste D @ tbs &hilly owder . F tbs &oriander owder D @ tbs #urmeric D F tbs :round 'e !alt to taste ?ater D F cu -il D I tbs Marinate chicken in all the masalas and curd for IC minutes. 'lace the chicken in a ot, add water, cover and cook over the stove until chicken is tender. %eat oil in a non.stick an. (emove the chicken ieces with a slotted s oon and fry in oil until golden brown. "rrange the chicken ieces on a latter. 'our the li2uids from the ot into the fyring an and er D @ tbs :round &umin D@ tbs

simmer till the gravy cooks to desired consistency. 'our gravy in a boat and serve alongside the chicken. &%I&;E* &L((3 &hicken D F kg medium ieces :inger :arlic aste D @ tbs -nion D @ cut small &urd D H cu #omato aste. F cu &innamon D @ stick &ardamom DE &oconut milk D H cu , thick or thin &oriander owder D @ tbs #urmeric D H ts &hilly owder. @ ts -il D E tbs !alt to taste :reen chillies D 4, o tional F lime D o tional &oriander leaves D @ s rig Marinate chicken ieces in curd, ginger garlic aste and a little salt. !et aside for @J minutes. %eat oil in a an. "dd cinnamon, cardamom and onions and fry for a while before adding the tomato aste. "dd a little water to the owdered s ices to make a aste. "dd the s ice aste to the an. "dd 4 slit green chillies if desired. "dd the chicken ieces and cook until the chicken is soft. #hen add the coconut milk to make the curry to the desired consistency 5i.e., thick or thin6. )or a tangy, slightly sour taste, add the $uice from half a lime. Dress with cho ed coriander leaves. !erve hot with fried rice, cha athis or naans 5see Indian Breads6. C,!CKEN DE*!(,T &hicken . @ kg medium ieces :inger :arlic aste . @ tbs &urd D F cu &hilly owder . @ ts &oriander owder . @ ts

#urmeric owder . @8E ts 7inegar . @ ts -il D @ tbs !oya sauce . @ tbs #omato ketchu . E tbs !alt to taste Mi> everything together e>ce t soya and tomato ketchu . Marinate the chicken overnight in the fridge. #he ne>t day, transfer the chicken into a large baking tray. !et the oven at ECC degrees celsius in the bake and grill mode and cook the chicken for an hour. 'lace a non.stick an on the fire and transfer the baked chicken into it. "dd soya sauce and ketchu and mi> well. !erve hot.

C,!CKEN !N TOM$TO P$STE 1M!CRO2 &innamon D @ stick &hicken . F kg -nion finely cho &orn flour D F tbs 7inegar .@ tbs :arlic D 4 cloves crushed #omato ketchu D E tbs ?ater D H cu !ugar D @ ts &oriander leaves D @ ts cho ed aste in a &ombine chicken, onion and cinnamon stick with tomato ed .@ #omato aste D F cu

shallow microwaveable dish. &ook on high @ minute. "dd corn flour, vinegar and crushed garlic, water and sugar. &ook for @C more minutes. !tir and serve hot, garnished with a s rinkling of fresh coriander. C,!CKEN O"ER NOOD*ES &hicken D F kg

&hilly owder . @F ts s 'e er owder . @ ts ed ed ed lengthwise :aram Masala .F ts :inger . @ inch cho :arlic . A cloves cho -nion . @CC gms cho &urd D F cu &ashewnut aste . @ ts &oconut milk . @CC gms -il . JC gms !alt to taste )ry -nions and set aside. "dd chicken, curd, cut ginger 5no salt6 and marinate for IC minutes. %eat oil in a kadai. Mi> the masala owders in a little water and fry for a while. #hen add the marinated chicken and salt and cook till the chicken is tender. "dd cut garlic, cashewnut aste and coconut milk. 1efore serving, dress with fried onions. C,!CKEN KORM$ &hicken D IJC gms cut into bite si+e ieces -il D @ tbs 1utter D @F tbs :arlic D A cloves finely cho ed :inger D E inch iece finely cho ed :reen chillies D I finely cho ed or &hilly flakes D @ tbs #omato aste D E tbs :round 'e er D @ ts 7inegar D @F ts s !alt to taste !ugar D F ts !oya sauce D @ tbs #omato ketchu D E tbs &orn flour D @ tbs dissolved in 4.J tbs water %eat oil and butter in a an. ! rinkle sugar. "dd ginger, garlic and green chillies or chilly flakes. #hen add the chicken. Mi> well and add the tomato aste and salt and cook till the chicken is tender. *ow add both the

sauces and vinegar and bring to a boil. "dd the corn flour dissolved in water. #urn off the fire and let it stand covered for a few minutes before serving. !erve on a bed of steamed noodles garnished with coriander leaves and s ring onions. DR- C,!CKEN &hicken D F kg medium si+e ieces &urd D H cu :aram Masala D @ ts &hilly owder D @ ts #urmeric owder D H ts #andoor Masala D E ts s o tional :inger :arlic aste D @ tbs 7inegar or 0ime <uice D @ tbs #omato aste D F cu -il D E tbs !alt to taste Mint leaves to dress . o tional !et aside the oil and the tomato aste. Marinate the chicken in all the other ingredients for half an hour. 1oil or grill in the oven till cooked. %eat oil in a an. "dd chicken ieces and tomato aste and fry dry. Dress with mint leaves if desired. ROaSt C,!CKEN &hicken . ?hole with skin &hicken stock . F cu " le . @ cut ed ed "lmonds . JCgms skinned and cho -nion . @ cho Egg . @ 'e er and salt to taste 0emon $uice to taste 1utter or oil for sautMing ! ring -nions D I bunch

#o make the stuffing, sautM the onion in a little butter or oil. "dd a onions and egg, and cook. "dd ground e

le, s ring

er, lemon $uice and almonds. !tuff

the chicken. 'lace the stuffed chicken in a roasting an and our chicken stock over it. 1ake at ECC degrees centigrade for an hour or until done, setting the oven at a bake and grill mode.

SP!C- C,!CKEN &hicken ieces . ICC gms with or without bones !oya sauce D I tbs !ugar D @ ts !alt D F ts &ashewnuts D @J.@A broken into halves ?hole (ed chillies D A de.seeded (ed chilly owder D @ ts :arlic D E.I cloves crushed -il D E tbs &orn flour D E level ts s mi>ed in @ tbs water Mi> chicken, soy sauce, salt, sugar and vinegar and marinate for @.@F hours. %eat oil. "dd broken cashewnuts, dried chillies, chilly owder and garlic. !autM for a minute or two. 'lace chicken ieces in another an and cook. ?hen done, add corn flour, then the fried ingredients. Mi> well and serve.

TOM$TO MO33$RE**$ C,!CKEN 1M!CRO2

&hicken 1reast iecesD 4 &ornflakes D @ cu crushed :rated 'armesan &heese D F cu )resh &oriander &ho Egg D @ #omato aste . H cu Mo++arella &heese D 4 slices &ombine cornflakes with armesan cheese and coriander. Di each chicken iece in the beaten egg. #hen coat in cornflake mi>ture. 'lace in a shallow, microwaveable dish in a single layer. &ook on high @C minutes or until tender. #o each iece with a s oonful of tomato aste and @ slice of Mo++arella. &ook high E minutes or until cheese has melted. !S, C$KES )ish. F kg without bones (ed chillies . A &oriander seeds . @ ts &umin seeds . @ ts )enugreek seeds D H ts -nion . @ big cho ed ed D E tbs

&oriander leaves . @ tbs (oast the seeds and red chillies, and grind them to a owder. 1ake or steam the fish and mash it with a fork. "dd the cho owdered masala, ed onions and coriander leaves. :rind together in an electric mi>er

for a few minutes. !ha e into round, flat cakes and shallow fry. SO)T, !ND!$N !S, C)RR)ish D F kg -nion D ECC gms cho &umin seeds D F ts

ed

#omato aste D F cu &oriander owder D E tbs &hilly owder D @ tbs #urmeric D F ts :round 'e er . @ ts -il D 4 tbs #amarind aste D @ tbs &oconut milk D H cu &urry leaves D @ s rig Mustard seeds D F ts )enugreek D H ts ?ater D @@8E cu s %eat @ tbs oil. !autM the onions and cumin seeds. &ool and grind it with all the masalas. %eat the remaining oil and season with mustard, fenugreek and curry leaves. "dd the ground masala and fry for sometime. "dd water and salt to taste. ?hen it boils, add tamarind aste and cook for two minutes. #hen add fish ieces, marinated with a little salt rubbed in. 1efore removing the curry from the fire, add the coconut milk and coriander leaves. !erve hot with steamed rice. C$RROT $ND SP!N$C, 1P$*$K2 R!CE ! inach leaves 5'alak6 D E cu s cut into stri s &arrots D E grated 1asmati rice D @ cu -il or ghee D E tbs !aumf D @ ts &ardamom DE whole &loves DE &hilly owder D H ts :reen chillies DE slit ?ater D @F cu s !oak rice for @C minutes. 'lace ressure an on fire and add ghee or oil. "dd saumf, cardamom, cloves and green chillies. "dd rice and mi> well. #hen add the alak, grated carrot and water. ?hen it starts to steam,

lace the weight on the

an and reduce the heat. !witch off after @C

minutes. If not using a ressure an, cover and cook and switch off after the li2uids have drained and the rice is cooked. 0et it stand for J minutes. !erve with &hick ea !alad. 5 ee Salads & Dressings!. DO**-0S M)TTON B!R!-$N!

1asmati rice D @kg Mutton D @kg boneless or @F kgs with bones :inger :arlic aste D@CC gms :reen chillies D EE D EJ -nion D ICC gms &oconut milk D @CC gms 0ime D E !alt to taste -il D @CC gms &innamon D E sticks &ardamom D 4 whole 1ay leaf D @ ?ater D @F cu s ?ash mutton 5cut into big ieces6 with turmeric owder. !lice onions. !lit green chillies. 'lace ressure cooker on fire. %eat oil and add the dry s ices. !autM. "dd the onions and fry till they are translucent. "dd chillies and ginger garlic aste. )ry to bring out the aromas. "dd mutton ieces and fry for a few minutes. "dd salt. #hen our water and cook for @J minutes till mutton is tender. Meanwhile wash and soak the rice for @C minutes. ?hen mutton is cooked, o en the cooker and our the coconut milk into it. (emove the mutton ieces se arately. ?ash the cooker, drain the rice and ut it into the cooker with a little salt. Measure the masala water. It should be @ cu less than double the volume of rice. 'lace the meat ieces on to of the rice. "dd the mint leaves, cashewnuts and raisins. &lose the cooker. ?hen it starts to steam, ut the weight on and simmer immediately for @C minutes. !witch off and let stand for @C minutes before o ening the cooker. !2uee+e the lime into the rice and mi>. !erve hot with (aita 5see Salads & Dressings) and 1iriyani 1rin$al 5see Vegeta le Acc!"pani"ents). .EER$ R!CE 1asmati (ice D E cu s

5!oak the rice for @C minutes6 <eera 5&umin seeds6 D @ ts &ashewnuts D " %andful :inger :arlic aste D F tbs -nion aste D @ ts 1ay 0eaf D @ &innamon D @ stick :reen &ardamom D I whole -il or 1utter D @ tbs !alt to taste ?ater D I F cu s 'lace a ressure an on the fire. 'our butter or oil. "dd bay leaf,

cinnamon and cardamom and sautM fry. "dd the <eera and then the astes and a little salt and fry for a few seconds. "dd cashews and raisins. Drain the rice and add to the masala and fry for a few minutes. "dd the water and salt to taste. &over and cook. ?hen it starts to steam, ut the weight on and immediately reduce the fire to a simmer. !witch it off after @C minutes and let it stand for another five minutes before o ening. !erve hot. If not using a ressure cooker, switch off when all the water has drained from the rice and the rice is cooked. *EMON R!CE (ice D E cu s 0emon <uice D H cu Dried (ed &hillies D 4 broken into ieces :inger D @ ts grated :arlic D @ ts grated &urry leaves D @ tbs :roundnuts D E tbs "safoetida . H ts #urmeric DH ts Mustard seeds . H ts Lrad Dal . H ts &hanna dal . H ts &oriander leaves D @ ts -il D I tbs

!alt to taste &over and cook rice with 4 cu s of water and a teas oon of oil, till the water drains. %eat oil in a an and chillies, mustard, dals, groundnuts, asafoetida, curry leaves, ginger and garlic. )ry for a few minutes. "dd turmeric and turn off the fire. #hen add lemon $uice and salt to taste. )inally add the rice and mi> well. :arnish with coriander leaves and serve. T$M$R!ND R!CE (ice D E cu s #amarind aste D I tbs :roundnuts D E tbs Dried (ed &hillies D 4 broken u &oriander owder D F ts #urmeric owder D H ts Mustard owder D H ts Lrad Dal D F ts &hanna dal D F ts "safoetida . H ts &urry leaves . @ tbs -il D I tbs N @ ts !alt to taste ?ater D 4F cu s &over and cook rice on a medium flame, with 4 cu s of water and a teas oon of oil. It is done when all the water drains out. !et it aside. %eat I tables oons of oil in a an. "dd mustard, dals, groundnuts, curry leaves and asafoetida, and fry until golden brown. *ow add the tamarind aste mi>ed in F cu water and H teas oon turmeric owder. "dd salt to taste. 0et it simmer for a few minutes. #hen add the cooked rice. Mi> well and serve with chi s or mutton cho s 5see Meat6. TOM$TO R!CE 1asmati or any raw rice D E &u s #omato aste D O cu s &oconut milk D H cu ?aterD@cu

:inger :arlic aste D @ ts 1ay leaf D @ &innamon D @ small stick (aisins D @ tbs Mint leaves D E or I s rigs -il D E tbs :reen chillies D 4 !alt to taste !oak the uncooked rice for @C minutes. ;ee ressure an on fire and

our oil. ?hen it is hot, add the bay leaves and cinnamon stick. !autM for a minute. "dd ginger garlic aste and fry for a few seconds. "dd the green chillies, raisins and rice and fry for a minute. ?hen it starts to steam, add the li2uids and salt to taste, ut the weight on and simmer. !witch off after @C minutes. 0et it stand for J minutes and serve hot. If not using a ressure an, cover and cook once the rice and li2uids are added, and switch off when the rice is cooked and the li2uids have drained out. $PP$M Lncooked (aw rice D F kg Lncooked arboiled rice . F kg &ooking soda D H ts &oconut milk D JCC ml !ugar D H cu :round &ardamom D F ts !alt to taste !oak both the rices for B hours. :rind to a smooth aste. "dd soda and salt, mi> well and leave to ferment overnight. #he batter must not be very thick. #o make a #he a ams, grease and heat a kadai. ! oon out the batter into it, ick u the kadai and rotate before re lacing on the fire to cook. am should be thick in the middle, but lacy thin on the edges. am accom anied by coconut milk, sweetened with sugar Dri++le oil on the edges. &over and cook for a minute over a slow fire. !erve the a and ground cardamom.

&"L0I)0-?E( '"("#%" Cauli4lo'er 5 6 "tta D @ cu !alt to taste and a little e>tra -il D F ts &hilly owder D F ts #urmeric D H ts E>tra oil for cooking

Mi> atta, salt and oil and mi> in warm water to re are the dough. ;nead well and set aside. ?ash the cauliflower and grate it. "dd the turmeric and chilly owder to the grated cauliflower. ! read out the cauliflower on kitchen a er till the water is absorbed. *ow, break u the dough into little balls. (oll out one ball into a little circle. 'lace a hea ed tables oon of cauliflower filling in it and close it u on all sides. *ow roll out this cauliflower filled ball of dough into a good si+ed circle, s2uare or rectangle to make a aratha. 'lace a greased tava over the fire. -nce it heats u , lace the aratha on the tava. ?hen it begins to uff u , grease the to side of the aratha, turn it over, and dri++le a little oil around the sides of the aratha. ?hen the bottom cooks, turn it over again, and dri++le oil around the sides again. (emove from fire when both sides are cooked. #he aratha is ready to be served. -ther filling suggestionsK :rated white radish 5s2uee+e out the water from the radish before adding seasonings6, mashed otatoes, cabbage, try e> erimenting with favourite fillings. CR!SP- DOS$! Lncooked arboiled rice D 4 cu s Lrad dal D @ cu !alt to taste -il for frying !oak rice and dal se arately for A to B hours. :rind them se arately. #he dal must be ground fluffy until the volume doubles. :rind the rice smooth. Mi> them together with salt and allow the batter to ferment. 'lace dosa tava on the fire. 1rush the tava with a little oil. ! rinkle a little water and our a ladle of batter on the tava and s read well, using circular motions

starting from the middle and thinning out on the edges. Dri++le oil around the edges. Do not turn the dosa. &ook only one side till well done and cris y, and serve with coconut chutney 5see C#utneys $n% Pic&les6. N$$N Maida 5?hite flour6 D I cu s &urd D H cu -il D @ tbs Instant 3east D E ts s !alt D @ ts !ugar D H ts 0ukewarm water D E cu s !ieve the flour and the salt together into a large bowl. Make a well in the middle and our into it, the curd, the oil, the yeast and the sugar. Mi> well with E tables oons of water. 0eave it for a few minutes. #hen knead with the remaining water, making a soft, moist dough. More water may be added if needed. :rease another bowl. #ransfer the dough into it and brush it with a little oil on to . &over the bowl with a wet cloth and lace a lid on to . 0et the dough rise for J.A hours. Do not knead any more. 'ortion the dough into small balls. 0ightly roll out each ball to sha e into a naan. %eat a shallow, non.stick an. 'lace the naan in it. 'ut a lid on and cook covered for a few seconds. #he naan will start to rise. (emove the lid, turn the naan over and cook the other side. If ossible, cook this side over an o en fire. If not, cook it in the an, uncovered. #i K #he same dough may also be used as i++a base. R!CE BRE$D7 $RiS! ROT! (ice flour D @ cu &oconut D H cu bite si+e ieces !alt D @ ts 1oiling water D H cu -il for frying Mi> flour, coconut ieces and salt. 'our boiling water and mi> it well with a wooden s oon to make a smooth dough. Make small balls and flatten each ball into circular, flattened bread. !hallow fry till cris and golden.

7ariationK #he same dough can be rolled into small balls and served steamed. R!CE C$KES 8!T, S8EET !**!N( 1aseK (ice flour D @ cu !alt D F ts 1oiling water D F cu )illingK Moong dal D F cu cooked in @ cu water 1rown sugar D F cu &oconut scra ings D H cu &ashewnuts = (aisins D H cu

Mi> into a dough, the rice flour, salt and boiling water. In a se arate bowl, mi> well the ingredients for the filling. Make small balls out of the dough. )latten each ball into a circle on a lastic sheet brushed with oil. ! read a s oonful of filling on one half of the flattened circle. )old over the other half and seal well. !team these cakes for P to B minutes in a steamer and serve. B!R!-$N! BR!N.$* 1rin$al D EJC gms -nion D E ground to a aste :inger :arlic aste D @ ts #omato aste D F cu #amarind aste D @ tbs &hilly owder D E or to taste &oriander owder D @F ts s #urmeric D F ts &umin8<eera owder D @ ts 'e er owder D@ ts !esame owder D @ ts -il D @CC ml 7inegar . @ tbs Mustard seeds .H ts )enugreek . H ts "safoetida . H ts &urry leaves. @ s rig

!alt to taste &ut brin$al lengthwise. "dd turmeric, salt and vinegar and kee aside. %eat oil in a an. "dd mustard seeds, fenugreek, asafoetida and curry leaves. "dd the onion aste and the ginger garlic aste. )ry till the aromas emanate. !et aside the sesame owder, and add the brin$al ieces with all the other masala owders. #hen add the tomato aste and cook till the brin$als are soft. "dd tamarind aste. 1efore removing from fire, s rinkle the sesame owder and mi>. #his is a good accom animent for 1iriyani 5see Rice Dis#es6 or any variety of fried rice. COTT$(E C,EESE & C$PS!C)M 'aneer . ECC gm cubed :arlic . J.A cloves ounded #omato aste . F &u !alt . @ ts !ugar .F ts &hilly owder . @ ts &oriander owder . @ ts :aram Masala . @ ts &a sicum . @ cut into stri s %eat oil in a non.stick an and sautM the garlic. "dd tomato aste and all the other ingredients, reserving the ca sicum and aneer. !tir fry for a few minutes. "dd the ca sicum and Breads6. aneer and cover and cook for E to I athis or naan 5see Indian minutes. !erve hot with fried rice, cha

COTT$(E C,EESE !N R!Ch (R$"'aneer . ICC gms cubed #omato aste . F cu :aram Masala . @ ts &hilly owder . @F ts :round &ardamom . H ts &ashewnuts . @C soaked in a little water and ground to a fine aste

!ugar . @ ts !alt to taste )resh &ream . I.4 tbs %eat a non stick an and add the ground cardamom, salt and sugar. "dd tomato aste with chilly owder and garam masala. Mi> well and simmer for a few minutes. #hen add the cashewnut aste. )inally, add the aneer and cream. M!9ED "E(ET$B*ES &auliflower, carrots, baby corn, double beans, eas D E cu s #omato aste or ketchu D F cu &oriander owder D E ts s &hilly owder .@ ts #urmeric D H ts :round &umin D F ts :aram Masala . @ ts &orn flour D @ ts -il D @ tbs :arlic cloves D A.B !alt to taste !oya sauce D @ ts o tional 're are vegetables. !team vegetables in F cu water, seasoned with salt and s ices. (eserve the garam masala and the water from the steamed vegetables. %eat oils in a non.stick an and sautM the boiled vegetables. Mi> the corn flour in a little of the reserved water, and add it to the vegetables. #o the remaining water, add tomato desired. #his is a good accom animent for fried rice. M)S,ROOM & C$PS!C)M (R$"Mushroom D ECC gms cut into bite si+e ieces &a sicum D @CC gms cut ! ring onions D E tbs #omato aste D E tbs &oriander owder D @ tbs &hilly owder . @tbs :round cumin D @ ts aste or ketchu and cook for a minute or two. " teas oon of soya sauce may be added if

:aram masala D F ts &oconut milk D @ ts &umin seeds D F ts )ennel seeds D F ts )resh &ream D E tbs -il D E tbs !alt to taste %eat oil in a an. "dd cumin and fennel seeds and cho ed s ring onions. "dd the ca sicum and fry for a few minutes. #hen add the tomato aste and masala owders. )ry for a few minutes. #hen add mushroom, coconut, a s rinkling of water and salt. 0et it cook for a while. "dd cream and mi> well. !erve hot with cha athis or naan 5see Indian Breads6.

P$*$K P$NEER ! inach 5'alak6 D E bunches &ottage cheese 5'aneer6 D JC gms &umin seedsD F ts "safoetida D H ts -nion D @ cho ed fine #omato aste D @ cu &oriander owder D @ tbs &hilly owder D F tbs #urmeric D H ts :round &umin D @ ts :aram Masala D F ts :arlic D B cloves cho ed fine !alt to taste -il D E tbs

&ube the aneer and set aside. &lean the 'alak and cook in F cu water or microwave for @C minutes. &ool and grind to a mi>er. %eat oil in a tomato aste in an electric an. "dd cumin seeds, asafoetida and garlic and alak mi> and salt to

sautM. "dd onions and fry until translucent. "dd all the masalas and aste and fry for a few minutes. "dd the taste. )inally, add the aneer ieces. 'ut the lid on the an, turn off the

fire and let it stand before serving. !erve hot with cha athis or naans 5see Indian Breads6. ROaSTED BR!N.$* (R$"1rin$al D E big #omato aste D @ cu -nion D @ big finely cho ed :reen chillies D E cho ed &oriander owder D @tbs &hilly owder D @ts #urmeric owder D H ts "safoetida D H ts &urry leaves D @ ts cho ed &oriander leaves D @ tbs cho ed :arlic D A cloves finely cho ed -il D E tbs N oil for coating Mustard seeds D H ts Methi 8 fenugreek . H ts Lrad Dal D H ts #amarind aste D H ts (ub the brin$al with oil. (oast them over an o en flame or in the oven. 'eel off the skin and mash the ul . %eat oil in a an. Dro into the hot oil, mustard and fenugreek seeds, urad dal, asafoetida and curry leaves and fry for a minute. #hen add the cho ed onions, green chillies and garlic and fry. "dd tomato aste and masala owders and fry for a few minutes. )inally add the tamarind aste. &ook for a few minutes. :arnish with coriander leaves and serve hot. ST) ED B!TTER (O)RD 1itter gourd D F kg 'otatoes D H kg, boiled and mashed #omato D @ cut small -nions D E grated :reen chillies D I cut small #urmeric owder . F ts &oriander owder D E ts s &hilly owder D E ts s 0ime D @

!alt to taste -il for frying

'eel away the skin of the bitter gourd and soak the vegetable in salt water for half an hour. #hen drain the water, slit the bitter gourd lengthwise and soak again in water. !aute the onion, chillies and tomatoes in a little oil with the turmeric, coriander and chilly owder. "dd lime $uice. (emove from fire. "dd the sautMed mi> to the mashed otatoes, and add salt to taste. Drain the bitter gourd. !tuff it with the otato mi>. #ie u each stuffed gourd with string and dee fry.

Ca)*! *O8ER R!TTERS &auliflower D F kg broken into flowerets (ice flour D @CC gms &hanna dal flour D 4CC gms (ed chilly owder D @ ts #urmeric owder D F ts "safoetida owder DH ts !alt to taste -il for frying !oak the flowerets in salt water and wash. Dro cauliflower in boiling water for five minutes and drain. Mi> all the other ingredients and make a batter. #he batter should not be very thin. &oat the flowerets in the batter and dee fry. Drain oils on a kitchen a er. !erve hot with tomato ketchu or a favourite sauce. C,$NN$ D$* "$D$S &hanna dal D EJC gms -nion D JC gms finely cho ed :reen chillies D A, seeded and finely cho ed )ennel seeds D @ ts &innamon D F inch stick &urry leaves and coriander leaves D @ tbs cho -il for frying !alt to taste

ed

!oak dal for I hours. Drain the water. &oarse grind the dal together with the cinnamon and fennel seeds, without adding any water. "dd salt and other ingredients. Make small balls and flatten them into round vadas. Dee fry in oil. !erve hot. 7ariationK Dried eas may be used in the lace of dal. CR!SP "$D$S Lrad Dal D EJC gms -nions D JC gms finely cho ed ed ed :reen chilies D A, seeded and cho :inger D @ inch iece finely cho &urry leaves = &oriander leaves D @ tbs cho 'e (ice flour D @ tbs !alt to taste -il for frying !oak dal for half an hour and grind till fluffy. Mi> in all the ingredients smoothly. %eat oil in a an, taking care not to overheat. #ake a small ball of the dough, flatten it on the alm of your hand and make a hole in the middle. Dee fry the vadas till golden brown. C)RD "$D$S Make Lrad dal vadas. 5see reci e for &ris 7adas6. Di each vada in hot water and remove immediately. "rrange in a serving dish. #o re are the curd &urd D ECC gms &oconut scra ings D H cu :reen chillies D I !alt to taste Mustard seeds D @ ts -il D @ ts ed ercorn D @ ts coarsely ground

:rind together the coconut, salt and green chillies. Mi> in the curd. #hen season the mi> with @ teas oon of mustard seeds lightly roasted in a teas oon of oil. 'our over the vadas and serve. !S, C)T*EtS )ish D F kg 5 referably big fish de.boned6 #urmeric owder D H ts :arlic D @ ts finely cho ed :reen chillies D @ F ts seeded = finely cho ed -nion D @ big finely cho ed &oriander leaves D @ tbs finely cho ed Mint leaves D @ ts finely cho ed 'otatoes . @ cu boiled and mashed 0emon $uice D@ ts Eggs D E beaten 1readcrumbs D@ cu !alt to taste -il for frying (ub turmeric owder into the fish and wash. !team the fish, remove the bones and mash. %eat a tables oon of oil and saute onion, garlic and green chillies. (emove from fire. *ow mi> mashed otatoes, mashed fish, coriander, mint, lemon $uice and salt. Make balls and flatten into oval or round cutlets. Di each cutlet in the beaten egg, roll in breadcrumbs and dee fry. ME$T C)T*ETS Minced meat D F kg #urmeric owder D H ts -nion D E medium finely cho :reen chillies D A seeded = finely cho ed 'otatoes D @ cu boiled and mashed :aram Masala D @ ts :inger . @ ts finely cho ed 0emon $uice D @ ts Eggs D E beaten 1readcrumbs D @ cu -il D for frying &oriander leaves D @ tbs

ed

finely cho !alt to taste

ed

&ook minced meat with turmeric. In a se arate an, add a tables oon of oil and sautM the onion and green chillies. "dd the sautMed mi> to the meat, as well as the mashed otatoes, ginger, garam masala, lemon $uice and salt. Make balls and flatten into oval or round cutlets. Di each cutlet in beaten egg, roll in the breadcrumbs and dee fry. 7ariationK Minced chicken may be used in the lace of minced meat, for chicken cutlets. S$MOS$S 'astryK Maida D @ cu !alt D H ts ?arm water D H cu (ice flour D H cu -il ;nead together the maida, salt and water and leave the dough covered for IC minutes. Divide the dough into A ortions. (oll out one ortion. ! read a little oil on it and s rinkle a little rice flour on it. Do the same with a End ortion of dough and lace it on to of the first. (e eat with the third ortion and lace it on the End. #hen roll the three out together as large as you can make it without tearing. 'lace this on a heated, ungreased, stoveto an and cook both sides. (emove from heat and cut into four e2ual wedges. !e arate the I layers of each iece. #his will give you @E ieces from the first I ortions of dough and another @E from the ne>t I ortions, totalling E4 ieces from @ cu of flour. )ill each iece with the desired filling. )old into triangles and seal with aste made of maida mi>ed in water. Dee fry the samosas in oil, and drain out the grease on a er towels. #his method of re aration revents the samosas from absorbing e>cessive oil. #he samosas may be without frying. )ry $ust before serving. 7egetable )illingK Mi>ed vegetables 5cauliflower, re ared ahead and refrigerated

cabbage, ca sicum, carrots, eas6 D @ cu 'otatoes D E, boiled and mashed :aram Masala D F ts -nion D @ cho ed fine ed fine :reen chillies D 4 cho #urmeric D H ts !alt to taste -il D E tbs %eat oil. )ry onion, chillies and ginger garlic aste for a minute or two. "dd the cho ed vegetables, salt and turmeric. 'our H cu water and cook. -nce the water is drained, add the mashed otatoes and garam masala and mi> well. Meat fillingK (e lace mi>ed vegetables with minced meat 5chicken, mutton or beef6 and follow the same method. "E(ET$B*E C)T*ETS 'otatoes . I medium, boiled and mashed &arrotsD E finely cho ed !hredded &abbage D H cu !hredded &auliflower D H cu :reen eas D H cu boiled and mashed -nion D @ big finely cho ed :reen chillies D 4 to A, seeded and finely cho ed :aram Masala D @ ts 0emon $uice D @ ts &oriander leaves D @ tbs finely cho :arlic D @ ts finely cho ed -il D F cu 1readcrumbs D @ cu Maida 5)lour6 D H cu mi>ed with water and made into a thin aste !alt to taste

:inger :arlic aste D F ts

ed

%eat @ tables oon of oil. ?hen hot, add onions, garlic and green chillies and fry. #hen add all the cho ed vegetables and cook with very little

water. ?hen cooked dry, remove from fire and add mashed balls and flatten into ovals or rounds for cutlets. Di

otatoes,

garam masala, coriander leaves, lemon $uice and salt and mi> well. Make each cutlet in the maida aste. #hen roll each in the breadcrumbs and dee fry. COCON)T C,)TNe&oconut D F cu grated :roundnuts D E tbs 'ottu kadalai, roasted D I tbs :arlic D I cloves :reen chillies D E !alt to taste ?ater

:rind to a owder the groundnuts and the ottu kadalai. !et aside. *ow grind together the coconut, garlic and green chilies. )inally add salt and the owders with a little water and grind to a aste. #he chutney is ready. COR!$NdER M!NT C,)TNeMint leaves D @ cu &oriander leaves D F cu :reen chillies D E &oconut D E tbs #amarind aste D F ts !alt to taste !ugar D H ts , o tional &lean the leaves and grind everything together. sugar im roves the taste. !S, P!CK*E Meaty )ish D F kg de.boned and cut into cubes &hilly owder D @ ts "dding H teas oon

#urmeric owder D F ts !alt D I tbs or to taste 7inegar D @ cu !esame -il D EJC ml. !oak B dried red chillies, H ts fenugreek seeds and @ ts mustard seed in @CC ml vinegar and grind to a smooth aste. :inger :arlic aste D @ tbs

&lean and wash fish cubes and dry them with kitchen a er. Mi> chilly and turmeric owder with a little salt in a tables oon of vinegar and marinate the fish ieces in the vinegar mi> for half an hour. %eat oil and fry the fish. In the same oil, fry the ground astes and the remaining salt till the aromas emanate. #hen add the fried fish and the remaining vinegar. &ool and bottle the ickle in clean, dry, airtight glass containers. M!NT C,)TNeMint leaves D @ cu cleaned Dried (ed &hillies D E or I Lrad dal D @ ts Mustard seeds D F ts #amarind aste D F ts &oconut scra ings D @ tbs -il D @ ts !alt to taste

Dro mustard seeds, dal and red chillies in hot oil and fry for a minute. (emove from fire. Mi> in the mint leaves. &ool and grind together with coconut, tamarind aste and salt. M)R)KK) " special kitchen gadget is needed to make this snack # a mould to hold the dough and shape the murukku'

(ice flour D 4 cu s Lrad dal DH cu , roasted and owdered !esame seeds D @ tbs 1utter D @ tbs "safoetida D H ts ?ater .@ cu -il for frying !alt to taste

"dd all the ingredients together and mi> well. 'our half a cu water and knead. #hen s rinkle over the rest of the water and make a smooth dough. %eat oil for dee frying, being careful not to overheat. )ill the mould with dough and s2uee+e over the oil to make the murukkus. )ry till golden and cris . !tore in air tight cookie containers.

B$N$N$ C$KE !ugar D @ cu Eggs D E !our milk D H cu 1utter D F cu )lour 5Maida6 D E cu s 1aking owder D F ts !oda D O ts !alt D H ts 7anilla essence D @ ts Mashed 1ananas D @ cu 1eat together the butter and sugar. 1eat in the eggs one at a time. !ift together all the dry ingredients. "dd the flour mi> and the sour milk to the beaten mi> alternatively. "dd the essence and finally the mashed ri e bananas. 'our into a round J>J and E dee re ared baking tin and

bake in a re.heated oven at @BC degrees celsius for IJ minutes or until done. #his cake is always moist. C,OCO*$TE C$KE 1M!CRO2 Eggs. E 'owered !ugar . I84 cu 5sugar has to be owdered to revent burning6 &ocoa owder . E ts s )lour 5Maida6 . F cu 1aking owder D @ ts Milk . H cu -il . F cu 7anilla essence . F ts

1eat eggs = sugar until fluffy and the mi>ture becomes more than double in volume. "dd essence. !ift flour with baking owder = cocoa. ;ee aside. "dd oil gradually to the beaten egg and sugar mi>ture. Mi> well. "dd flour = milk gradually till all the flour is used and a slightly thinner than a soft dro ing consistency is obtained. 1eat gently. 'our into a round J>J and E dee microwaveable container = microwave uncovered for 4. J minutes on high. Do not microwave for a longer time even if the cake a ears unbaked after 4 minutes. 0et stand in the microwave oven 4.J minutes. 0et cool J.@C minutes before removing from baking dish. !erve after a little while. C,OCO*$TE DESsERT C$KE 1utter D F cu Eggs D E )lour 5Maida6 D @ F cu s !our cream D F cu !ugar D @ F cu s 1oiling water D F cu 1aking !oda D O teas oon &ocoa D 4 large tbs 7anilla essence D @ ts !ift flour with soda and set aside. &ream butter and sugar. "dd eggs. Mi> cocoa with boiling water. "dd sour cream, sifted flour, cocoa and vanilla,

and mi> well. 'our into a round J>J and E dee greased baking an. 1ake in a re.heated oven at ECC degrees centigrade for EJ minutes or until done. #his cake can be served as a dessert with sweetened whi cream. COCON)T $ND BRO8N S)($R P)DD!N( #hick &oconut milk D I cu s 1rown sugar D O cu or to taste Eggs D A . &ardamom D A whole 1eat eggs. "dd coconut milk, brown sugar and cardamom. Mi> well and steam until done, a ro>imately EJ minutes. ECONOM- C$KE )lour 5Maida6 . I cu s 1aking owder .EF ts s 1utter . O cu !alt . F ts ?ater . O cu Eggs . 4 !ugar .@F cu s !ift maida, baking owder and salt three times. &ream butter and sugar. "dd one egg and beat. "dd a tables oon of flour and H cu water with each subse2uent egg. 1eat well. )old in the rest of the flour. 'our into a B round or P s2uare, greased bakig an. 1ake in a re.heated oven at @BC degrees centigrade for 4C minutes or until done. E((*ESs C$KE )lour 5Maida6 D EJC gms !ugar D ECC gms !oda D @H ts &ocoa D I ts s &urd D EJC gms -il D @EJ ml 5F cu 6 !alt D @ ts 7anilla essence D @ ts ed

!ieve flour, soda, and cocoa together. Mi> curd, oil and essence together in a bowl. 1eat sugar into the bowl. )old in the flour mi> to a smooth batter. 'our into greased tin, B round or P s2uare and bake in a reheated oven at @BC degrees for IJ minutes. R)!T C$KE 1utter. ECC gms !ugar D @QC gms Eggs . 4 )lour 5Maida6 D ECC gms "lls ice D @ ts 1aking owder D @ ts &aramel D E tbs Instant &offee D @ F ts 7anilla essence . @ ts 0emon $uice D from @ big lemon Mi>ed dried fruits D IJC gms :round "lmonds D @ tbs, o tional (um for soaking . @ tbs !oak the dried fruit in rum for a week or more. Do not soak the nuts. "dd nuts to the dried fruit before baking. 1eat together the sugar and butter. "dd eggs one at a time and beat, adding a little flour with each egg e>ce t the first. !ieve twice, the remaining maida together with the alls ice and baking owder. "dd the soaked fruits to the flour and set aside. *ow add the vanilla essence, instant coffee, caramel and lemon $uice to the sugar and butter mi>. )inally add the flour and fruit mi>. #ransfer the batter to a re ared baking dish, B round or P s2uare. 1ake in a reheated oven at @PC degrees centigrade for 4J minutes or until done. &ool the cake, rick it with a fork and our E tables oons of rum over it. ?ra the cake in butter or wa> a er and wra it again in aluminum foil. !tore it in a cool lace. #he more it matures the tastier it will be. (RO)NDN)T S8EET :roundnuts D F kg 1rown sugar D O kg ?ater D F cu (oast the groundnut in a heated an without oil and remove the husk. Mi> the brown sugar and water and lace on the fire. ?hen the brown sugar starts boiling dro a little into a dish of water. If it curdles, the consistency

is right for stirring in the eanuts. ! read the eanut mi> on a greased latter. -nce it cools enough to handle, sha e into balls. M$RB*e C$KE 1utter D EJC gms. !ugar D EJC gms. )lour 5Maida6 D EJC gms sifted 1aking owder D @ ts Eggs D 4 7anilla essence D @ ts &ocoa D E tbs 0ukewarm water D @ or E tbs

1eat together butter and sugar until fluffy. 1eat in the eggs one at a time and beat. "dd vanilla and flour sifted with the baking owder. Divide the batter into two arts. In one art, add the cocoa mi>ed in one or two tables oons of lukewarm water. 're are a baking tray, B round or P s2uare, and s oon in the batters alternatively. 1ake in a reheated oven at @BC degrees centigrade for 4C minutes or until done. )or a more colourful cake, divide u the batter into several arts and add colours and essences as desired. " s rinkling of nuts and raisins may also be added if desired. S$ND8!C, C$KE )lour 5Maida6 . EJC gms !ugar . EJC gms 1utter . EJC gms Eggs . 4 1aking owder . @ ts 7anilla essence . @ ts %ot water . @ tbs !ift the flour and baking owder together. &ream sugar and butter together until light and fluffy. 1eat in the eggs one at a time, adding a tables oon of the flour with the second egg and each subse2uent egg.

#ransfer the batter into a B round or P s2uare, re ared baking an and bake at @BC degrees celsius for 4J minutes or until done. 7ariations @ tables oon of cocoa owder beaten in hot water for &hocolate cake. @ tables oon of instant coffee owder added to flour for coffee cake. "$N!**$ C$KE 1M!CRO2 Eggs . E 'owdered !ugar . F cu 5sugar has to be owdered to revent burning6 7anilla essence . @ ts E dro s yellow colouring 5if desired6 )lour 5Maida6 . F cu 1aking owder . @ level ts -il . F cu Milk . H cu !ieve flour = baking owder together. 1eat sugar = eggs until fluffy. "dd oil gradually, beating lightly. "dd milk and colour. )old in flour a little at a time, till all the flour is used u . 'our into microwaveable baking dish, J>J and E dee . Microwave on high, uncovered for 4 minutes. #he cake will a ear wet. Do not over.bake. 0et stand in microwave 4.J minutes. (emove and let cool J.@C minutes before removing from dish. B)TTER !C!N( 1utter D @EJ gms Icing sugar D EJC gms Milk D E tbs &olouring and flavouring of choice 1eat butter with half the icing sugar until smooth. "dd remaining icing sugar with milk and flavouring. 1eat until creamy. #his icing can be refrigerated for several weeks in an air tight container. COCO$ !C!N( !ugar D @ cu &ocoa D E tbs Milk D I tbs Egg D @

1utter D E tbs 1eat the egg and add milk, butter, sugar and cocoa. &ook slowly over a low flame, stirring constantly. ?hen the mi>ture comes to a boil, remove it from the fire, add vanilla and beat to s reading consistency. (*$CE !C!N( Icing sugar D EJC gms ?arm water D E tbs )lavouring and colouring D orange, lemon, coffee or cocoa as desired

!ift icing sugar into a mi>ing bowl and gradually add water. #he icing should be thick enough to coat the back of the s oon thickly. 7ariationsK (e lace @ tables oon warm water with @ tables oon coffee. )or chocolate icing D sift I tables oons cocoa with icing sugar. $PP*E .$M 1M!CRO2 " les D I big &innamon D @ inch stick &orn flour D @ ts !ugar free to taste &innamon owder D @ ts 'eel and cut the a le. "dd the cinnamon stick and microwave on high for les. "dd H cu sugar B.@C minutes. (emove the stick and mash the a

free and microwave for E minutes. Mi> corn flour with a little water and add to the $am and microwave for another E minutes. ! rinkle over the cinnamon owder and mi>. 1ottle the $am. C$RROT & 8$*N)T M) &arrots D @ cu grated -ats. F cu ?heat flour D @ cu 1aking owder D F ts &innamon owder D F ts !NS 1M!CRO2

&ho ed walnuts D H cu Milk D E8I cu Egg D @ 1utter D AC gms 0emon $uice D @ tbs !ugar free owder D F cu -r to taste &ombine carrots and oats. !ift flour with baking owder in a big bowl. Mi> nuts, egg, butter and lemon $uice. "dd carrots, oats and flour and mi> thoroughly. Dro a teas oon of the mi>ture into a greased, microwaveable muffin an. #o with walnuts. Microwave on high for E minutes. Makes about @B muffins.

C$RROT ,$*8$ 1M!CRO2 &arrots D F kg Milk D @ cu Milk owder D H cu *uts 5cashewnuts, almonds6 D E tbs !ugar free owder according to taste :round &ardamom D F ts "mul lite or any low fat table margarine D E tbs :rate the carrots, add milk and microwave on high for @C minutes. "dd "mulite, milk owder and nuts. &ook for another I minutes or until all the water eva orates. ?hen cool, add sugar free and ground cardamom and nuts. !erve hot or chilled. *$SS!+B)TTER M!*K &L(D D @ &L' !ugar free D F ts !alt D @ inch &ucumber D @ small grated 'e er owder D H ts

In a blender add curd, salt and sugar free. 1lend for a minute or two. 'our in the glass, to it with grated cucumber and e P$NC$KES )0-L( D @ &L' Eggs D E 1aking owder D F ts Milk D F cu !alt D a inch 7anilla essence D F ts !ugar )ree owder to taste !ift flour with baking owder. !e arate eggs. 1eat together the sugar free and the egg yolk. "dd the milk, flour and vanilla essence. 1eat the white of the egg se arately and add to the batter. )ry ancakes in a non.stick an and en$oy. 7ariationK E>clude the sweetener. !erve with sugar free a 5see reci e6 or sugar free ancake syru . "$N!**$ !CE CRE$M MI0; D E &L'! Milk owder . @ tbs Ice &ream 'owder or &ustard owder D @ tbs &orn flour D @ ts :elatin D @F tbs 7anilla essence . @ ts !ugar free owder . about H cu or to taste )resh cream . E tbs Lsing a little milk, mi> to a smooth aste, the milk owder, corn flour and ice cream owder. "dd the aste to the remaining milk and boil over a low flame, stirring continuously. !oak gelatin in E tables oons of water. Melt it in the microwave oven or over a an of hot water. "dd sugar free owder to gelatin and mi> well. *ow add this to the milk mi>ture after removing from fire. 1eat le $am s read er owder.

thoroughly. )or a richer ice cream, add E tables oons of fresh cream. 'our into an airtight container and free+e. "fter @C minutes, remove from free+er, beat again and return to free+er. !erve with chocolate cake or fruits of your choice. ,$PP!NESS C$KE By C#elladurai Sa"uel 0ove D 4 cu s Lnderstanding D I cu s #houghtfulness D 4 tbs %el fulness D I ts s !ift together thoroughly. "dd a ro riate amounts of work and lay. Mi> with security and lanning. 'lace the mi> in a an well greased with a sense of humour. ?hen the cake is done, to it off with a thick coating of true s irituality. *ow serve on a latter of friendliness, garnished with smiles.

:lossary of #erms "risi "tta $rinjal %hanna Dal %hapathis %hillies %hilly powder %how chow %hutneys %urd %entigrade'%elsius Multi ly by Dalcha Dhanya Dosa'Dosai Double $eans (aram masala (ms (roundnuts )eera (ice olewheat flour "ubergine or Egg lant variety of round lentil ndian bread made without oil &eferred to as e ers in "merica ers

Made by grinding dried roasted red e !2uash.like vegetable, oval and bum y Indian di s 'lain yoghurt @.B and add IE to convert to )ahrenheit Meat and 0entil &urry &oriander owder !avoury Indian ancake.like bread 1road kidney sha ed beans "lls ice :rams 5@CCC gms R @ kg6 'eanuts &umin

Inches *adai *g+kilogram! ,assi -aida -asala -.%&/ ml +milliliters! &oughly 011 ml 2 -oong Dal

@ inch R EF centimeters Dee metal frying an E.E ounds 1uttermilk ?hite flour ! ices or mi> of s ices Microwaveable (eci e 34 flowing ounces " variety of 2uick cooking lentil . from the kind of bean used for s routing

-utton -oong Dal

:oat meat, may be substituted by lamb " variety of 2uick cooking lentil . from the kind of bean used for s routing

5aan 6alak 6aneer

"n Indian yeast bread ! inach Indian cottage cheese made by adding yoghurt, lime $uice or tartaric acid to boiling milk. !imilar in a tofu. earance 5but not taste6 to

6arboiled &ice

Lnrefined variety of rice rocessed differently from raw rice varieties

6ottu kadalai &aita

" variety of lentil sold in Indian groceries !alad made of cho ed onions and a yoghurt

dressing, seasoned with salt. 7ariations may include cho ed tomatoes, cucumbers, green

chillies, fresh coriander leaves and seasonings such as cumin and chilly owders &oti aumf' ombu eeded chillies Indian 1read )ennel seeds :reen chillies with seeds removed. !ame as de.seeded. (emoving the seeds makes the e Tava ers less hot.

)lat metal an used for making stoveto Indian breads

tbsp tsp Toor Dal 7rad dal

#ables oon #eas oon " lentil variety " variety of white lentil, black when whole.