Dolly's Delights

8/13/2019 Dolly's Delights

1/52

DOLLYS DELIGHTS

Dolly Samuel

Dedicationto

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

%&thbirthday'

The Kitchen Stool

My daughter tells me, no offence, but much as she loves my cooking, I couldnthold a candle to her grandmothers. Everyone who knows my mother, Dolly, hasbeen encouraging her to comile her Dollicious recies 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 ofa rainy afternoon. My mother whiing u cris fried chicken drumsticks, so wecould drive out into the rain and en$oy the hot munchies. %ot cutlets for dinner onthe terrace on a moonlit night. &old cut melons, fresh watermelon $uices on hotsummer afternoons. 'icnics acked for long road tris, en$oyed in fruit groves oroen fields by the wayside. (eturning home from school, tired and hungry, to thesmells of homemade $ams and other delicacies. )riends welcomed to the familytable. *umerous arties. #ireless entertaining. )eeding the marginali+ed. #hedoorbell 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. -rhaned as a child, she sent her yearsin boarding schools, and her summers in the homes of older siblings and otherkin. It wasnt until she was married that she finally learnt to cook, trained by herfatherinlaw/

0ooking back, I reali+e that my mother has always used her culinary gifts as ameans toward greater ends. " medium for creating family times and buildingmemories. " medium for strengthening ties and stimulating conversation. "medium for service, $oy, love, friendshi, hositality.


2/52

More than memories of cooking with her as a child, my fondest memories are ofa stool in my mothers kitchen. It was a lace where my sister and I were alwaysinvited to sit and watch her scurry around the kitchen. !ometimes we would getinvolved, choing, eeling, grating or whatever was needed. 1ut what we lovedmost was the comanionshi. I wonder how many confidences were shared fromthat stool, how many $oys, frustrations and challenges. "s the years assed, andmy sister and I left home one after the other, first for university, then to farawaylaces to work or to be married, we always returned to that kitchen stool. Manydollicious recies were taken down sitting on that very stool. !ure the stool

sometimes changed its face, was reainted or had a comlete makeover. 1ut thestool 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 comanionshi with my mother,from her kitchen stool. "nd her grandkids looking for their own mothers, havealso found their way to that kitchen stool seeking hugs, cheer, always love.

-f course my mother knows what each of her grandchildren crave, andundaunted by arthritic $oints, she will ut out for each his or her favorite late ofcookies 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, andmy mother seemed always to encourage our efforts, whims and fancies. Mysister and I both still en$oy cooking, and we continue to ick u numerouscooking tis from her.

I have memories of my daughter 3asha, climbing on a kitchen ladder when shewas 4, so she could make my mothers dosas 5for recie see Indian Breads6 inmy kitchen while I held her. "fterwards, she and I would en$oy their hot crisinessunder a 1alinese umbrella by our ool in #hailand, where she grew u, sharing

stories and comanionshi. "ll three generations of us make these dosasnow,but 3asha will swear that no one can outdo grandmas/

*******Tilly is Dollys younger daughter. Having lived, worked and vacationed in dozensof countries, she and her family enjoy multiple cuisines at their dinner table.


3/52

CONTENTSBase Recipe#omato 'aste

Soups&abbage !ou&lear 7egetable !ou

Mutton8&hicken !ou#omato !ou

Salads & Dressings&arrot and 'omegranate !alad&hickea !alad&ream MayonnaiseMoong !rout !alad!routs and &abbage !alad

Meat

&hosDalchaMeat 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 ;ormaDry &hicken(oast &hicken!icy &hicken#omato Mo++arella &hicken

ish)ish &akes!outh Indian )ish &urry

Rice Dishes&arrot and !inach 5'alak6 (iceDollys Mutton 1iriyani


4/52

!ndian Breads"am&auliflower 'aratha&risy Dosai*aan(ice 1read(ice &akes with sweet filling

"egeta#le $cco%pani%ents1iriyani 1rin$al&ottage &heese = &asicum&ottage &heese in (ich :ravyMi>ed 7egetablesMushroom = &asicum :ravy'alak 'aneer(oasted 1rin$al :ravy!tuffed 1itter :ourd

inger oods&auliflower )ritters&hanna Dal 7adas&ris 7adas&urd 7adas)ish &utletsMeat &utlets!amosas7egetable &utlets

Chutneys & Picles&oconut &hutney&oriander Mint &hutney)ish 'ickleMint &hutney

SnacMurukku

Caes & S'eets1anana &ake

&hocolate &ake 5Micro6&hocolate Dessert &ake&oconut and 1rown !ugar 'uddingEconomy &akeEggless &ake)ruit &ake:roundnut !weetMarble &ake!andwich &ake7anilla &ake


5/52

!cings1utter Icing&ocoa Icing:lace Icing

Sugar ree Treats"le


6/52

SOUPS

C$BB$(E SO)P

!hredded cabbage @ cu

Double beans F cu

5Dried beans should be resoakedovernight and then boiled6

:arlic eeled 4 cloves

-nion @

&innamon @ iece

1utter @ ts

-il @ ts

?ater F cus

!alt to taste#omato ketchu @ tbs

'lace an on stove and add the butter and oil. )ry the choed 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 cus. 1efore removing from

fire, add a tablesoon of tomato ketchu. !train and serve hot with eer

and salt.

CE$R "E(ET$BE SO)P

Mi>ed vegetables 5'eas, &auliflower, &arrot, &abbage, 1eans6 @ cu

choed

GDo not add beetroot

#omato @ cut into ieces

'eercorn @C:arlic @C cloves eeled

&umin seeds F ts

?ater cus

#omato ketchu @ tbs


7/52

(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 tablesoon of #omato ketchu. !ieve and serve the clear

vegetable sou. !erve hot, adding salt and eer to individual taste.

M)TTON+C,!CKEN SO)P

Mutton8&hicken H kg 5with bones6

&how chow @ big

&arrot @

!mall onions @C

:reen chillies

#omatoes 5firm, not very rie6 medium

:arlic @C cloves

&innamon @

:reen &ardamom

'eercorns @ tbs

&oriander leaves @ srig

-il @ tbs

?ater JC ml for mutton

CC 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 JC 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 tablesoons of thick coconut milk may be added to this

sou $ust before removing from the fire.

TOM$TO SO)P

#omato aste @F cus

?ater @ cu

&orn flour @ tbs

Milk F cu


8/52

!alt to taste

#omato ketchu H cu

Mi> the tomato aste with water and bring to a boil. !train and bring to a boil

again. In a searate 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 eer and cream if desired.

SALADS

C$RROT $ND POME(R$N$TE S$$D

&arrot cus grated

-nion @ finely choed

:inger @ inch finely choed

(oasted eanut owder tbs

&asicum F finely choed

:reen chillies choed fine, without seeds

'omegranate seeds F cu

all the ingredients together and serve.

C,!CKPE$ S$$D

&urd @ cu

:reen chillies choed fine

-nion @ choed fine

&oriander leaves tbs choed

!alt to taste

?ater H cu

!oak the chickeas overnight. 'ressure cook with @8 cu water. Drain any

e>cess water. &ombine with all the other ingredients.


9/52

7ariationK Mi> together @ tablesoon olive oil, @ teasoon lime $uice, F teasoon

salt, H teasoon sugar. 'our over chick eas. @ small casicum may be added

choed fine, if desired. "dd F teasoon chilly owder and serve.

!oak the chickeas overnight. 'ressure cook with @8 cu water. Drain any

e>cess water. &ombine with all the other ingredients.

CRE$M M$-ONN$!SE

)resh &ream @CC gms

Mustard owder F ts

!ugar @ ts

0ime $uice @ tbs

!alad oil or olive oil 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 @ tablesoon olive oil, @ teasoon lime $uice, F teasoon

salt, H teasoon sugar. 'our over chick eas. @ small casicum may be addedchoed fine, if desired. "dd F teasoon chilly owder and serve.

MOON( SPRO)T S$$D

Moong srouts F cu

&asicum @ small grated

&arrot @ big grated-nion @ medium grated

DressingK

0emon $uice @ tbs

:round 'eer @ ts

!ugar F ts

!alt to taste


10/52

-live -il8!alad oil 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 srouts.

!oak the whole green moong dal for 4 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 srouts. !hake the dal now and then. !rinkle a little water every

time you shake. #hese srouts will kee fresh in the refrigerator for more then a

fortnight if stored in an airtight lastic container. "ll other dals can also be

srouted the same way.

SPRO)TS $ND C$BB$(E S$$D

&abbage @ cu finely shredded

-nion @ finely choed

!routs F cu

&arrots H cu grated

&hanna dal H cu boiled

:inger @ ts choed

:reen chillies choed without seeds

0emon $uice @ tbs

!alt to taste.

-live oil @ tbs

"le @ choed, otional

Mi> all the ingredients, adding the olive oil last. &hoed ale may be added if

desired.

C,OPS

Mutton &hos F kg

:inger :arlic aste @ ts

'eer owder @F ts


11/52

&oriander owder @ ts

-nions sliced lengthwise JC gms

#urmeric owder F ts

-il for frying

!alt to taste

?ater H cu

?ash mutton. "dd ginger garlic aste, coriander and turmeric owders, F

ts eer owder, salt and water. "dd the mutton ieces and cook the

chos. In a frying an, heat oil, fry the onions until cris and remove. In

the same an add the cooked chos and simmer with the remaining @

teasoon eer owder. )ry dry or serve with gravy as desired. Dress

with fried onions before serving.

Dalcha

Mutton F kg with bones

#oor dal H kg, boiled and mashed

!hallots JC gms

:inger :arlic aste @ tbs

#amarind aste @ ts

#omatoes choed

(ed &hilly owder @F ts

&oriander owder tss

#urmeric owder tss

&innamon @ inch stick

&ardamom whole

&loves 4

)ennel seeds F ts

&oriander leaves tbs

&urry leaves tbs-il 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


12/52

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 F kg

-nions medium minced

:reen chillies A cut small

:inger tbs cut small

:arlic B cloves cut small

)ennel seeds @ ts

&innamon @ inch stick

!alt to taste

'ottu kadalai, roasted and

ground @ tbs

0ime $uice 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. !hae into meat balls.

&urryK

-nion aste tbs

#omato aste H cu

:inger garlic aste @F tss

&hilly owder @ tbs

&oriander owder tbs

&umin owder @ts

'eer owder @ ts

)ennel F ts

-il 4 tbs

&oconut milk H cu

&urry leaves @ srig

!alt tss or to taste

?ater tbs

)resh coriander leaves for garnishing


13/52

%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 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)RR-

Mutton F kg medium ieces

#omato CC gms

#omato aste @CCgms

-nion sliced CC gms

&hilly owder ts

#urmeric F ts

:aram Masala @ ts

-il 4 tss

?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 choed tomatoes, chilly and

turmeric owders, and fry until tomatoes are uly. "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

chaathis or naans 5see Indian Breads6.

T$N.ORE ME$T B$S

1oneless Mutton F ;g

-nion CC gms finely choed

)resh shredded coconut tbs

:reen chillies 4 seeded and

finely choed

:inger JC gm 5&lean and

e>tract $uice from the ginger


14/52

without adding water6

:round &innamon F ts

:round &loves F ts

'ottu kadalai, owdered @ ts


15/52

simmer till the gravy cooks to desired consistency. 'our gravy in a boat

and serve alongside the chicken.

&%I&;E* &L((3

&hicken F kg medium ieces


-nion @ cut small&urd H cu

#omato aste F cu

&innamon @ stick

&ardamom

&oconut milk H cu, thick or thin

&oriander owder @ tbs

#urmeric H ts

&hilly owder @ ts

-il tbs

!alt to taste

:reen chillies 4, otional

F lime otional

&oriander leaves @ srig

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 sices to make a aste. "dd the sice 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 choed coriander leaves. !erve

hot with fried rice, chaathis or naans 5see Indian Breads6.

C,!CKEN DE!(,T

&hicken @ kg medium ieces


&urd F cu

&hilly owder @ ts



16/52

#urmeric owder @8 ts

7inegar @ ts

-il @ tbs

!oya sauce @ tbs

#omato ketchu tbs

!alt to taste

Mi> everything together e>cet 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 CC degrees celsius in the bake and grill

mode and cook the chicken for an hour. 'lace a nonstick 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 @ stick

&hicken F kg

-nion finely choed @

#omato aste F cu

&orn flour F tbs

7inegar @ tbs

:arlic 4 cloves crushed

#omato ketchu tbs

?ater H cu

!ugar @ ts

&oriander leaves @ ts choed

&ombine chicken, onion and cinnamon stick with tomato aste in a

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 srinkling of fresh coriander.

C,!CKEN O"ER NOODES

&hicken F kg


17/52

&hilly owder @F tss

'eer owder @ ts

:aram Masala F ts

:inger @ inch choed

:arlic A cloves choed

-nion @CC gms choed lengthwise

&urd 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 C 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 JC gmscut into bite si+e ieces

-il @ tbs

1utter @F tbs

:arlic A cloves finely choed

:inger inch iece finely choed

:reen chillies finely choed

or &hilly flakes @ tbs

#omato aste tbs

:round 'eer @ ts

7inegar @F tss

!alt to taste

!ugar F ts

!oya sauce @ tbs

#omato ketchu tbs

&orn flour @ tbs dissolved in 4J 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


18/52

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 sring onions.

DR- C,!CKEN

&hicken F kg medium si+e ieces

&urd H cu

:aram Masala @ ts

&hilly owder @ ts

#urmeric owder H ts

#andoor Masala tss otional


7inegar or 0ime


19/52

#o make the stuffing, saut the onion in a little butter or oil. "dd ale, sring

onions and egg, and cook. "dd ground eer, lemon $uice and almonds. !tuff

the chicken. 'lace the stuffed chicken in a roasting an and our chicken stock

over it. 1ake at CC degrees centigrade for an hour or until done, setting the oven

at a bake and grill mode.

SP!C- C,!CKEN

&hicken ieces CC gms

with or without bones

!oya sauce tbs

!ugar @ ts

!alt F ts

&ashewnuts @J@A broken into halves

?hole (ed chillies A deseeded

(ed chilly owder @ ts

:arlic cloves crushed

-il tbs

&orn flour level tss

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. !aut 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.


20/52

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

&hicken 1reast ieces 4

&ornflakes @ cu crushed

:rated 'armesan &heese F cu

)resh &oriander &hoed tbs

Egg @

#omato aste H cu

Mo++arella &heese 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 soonful of tomato aste and @ slice of

Mo++arella. &ook high 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 H ts

-nion @ big choed

&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 owdered masala,

choed onions and coriander leaves. :rind together in an electric mi>er

for a few minutes. !hae into round, flat cakes and shallow fry.

SO)T, !ND!$N !S, C)RR-

)ish F kg

-nion CC gms choed

&umin seeds F ts


21/52

#omato aste F cu

&oriander owder tbs

&hilly owder @ tbs

#urmeric F ts

:round 'eer @ ts

-il 4 tbs

#amarind aste @ tbs

&oconut milk H cu

&urry leaves @ srig

Mustard seeds F ts

)enugreek H ts

?ater @@8 cus

%eat @ tbs oil. !aut 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 cus

cut into stris

&arrots grated

1asmati rice @ cu

-il or ghee tbs

!aumf @ ts

&ardamom whole

&loves

&hilly owder H ts

:reen chillies slit

?ater @F cus

!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,


22/52

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 &hickea !alad. 5ee Salads & Dressings!.

DO-0S M)TTON B!R!-$N!

1asmati rice @kg

Mutton @kg boneless or @F kgs

with bones

:inger :arlic aste @CC gms

:reen chillies J

-nion CC gms

&oconut milk @CC gms

0ime

!alt to taste

-il @CC gms

&innamon sticks

&ardamom 4 whole

1ay leaf @

?ater @F cus

?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 sices. !aut.

"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, oen

the cooker and our the coconut milk into it. (emove the mutton ieces

searately. ?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 oening the cooker. !2uee+e the lime into the rice and mi>.

!erve hot with (aita 5see Salads & Dressings) and 1iriyani 1rin$al 5see

Vegetale Acc!"pani"ents).

.EER$ R!CE

1asmati (ice cus


23/52

5!oak the rice for @C minutes6


24/52

!alt to taste

&over and cook rice with 4 cus of water and a teasoon 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 cus

#amarind aste tbs

:roundnuts tbs

Dried (ed &hillies 4 broken u

&oriander owder F ts#urmeric owder H ts

Mustard owder H ts

Lrad Dal F ts

&hanna dal F ts

"safoetida H ts

&urry leaves @ tbs

-il tbs N @ ts

!alt to taste

?ater 4F cus

&over and cook rice on a medium flame, with 4 cus of water and a

teasoon of oil. It is done when all the water drains out. !et it aside. %eat

tablesoons 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 teasoon turmeric owder. "dd salt to taste.

0et it simmer for a few minutes. #hen add the cooked rice. Mi> well and

serve with chis or mutton chos 5see Meat6.

TOM$TO R!CE

1asmati or any raw rice &us

#omato aste O cus

&oconut milk H cu

?ater@cu


25/52


1ay leaf @

&innamon @ small stick

(aisins @ tbs

Mint leaves or srigs

-il tbs

:reen chillies 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. !aut 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 F kg

Lncooked arboiled rice F kg

&ooking soda H ts

&oconut milk JCC ml

!ugar H cu

:round &ardamom 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 aams, grease and heat a kadai. !oon out the batter

into it, ick u the kadai and rotate before relacing on the fire to cook.

#he aam should be thick in the middle, but lacy thin on the edges.

Dri++le oil on the edges. &over and cook for a minute over a slow fire.

!erve the aam accomanied by coconut milk, sweetened with sugar

and ground cardamom.


26/52

&"L0I)0-?E( '"("#%"

Cauli4lo'er 5 6

"tta @ cu

!alt to taste and a little e>tra

-il F ts

&hilly owder F ts

#urmeric H ts

E>tra oil for cooking

Mi> atta, salt and oil and mi> in warm water to reare 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 aer till the water is absorbed.

*ow, break u the dough into little balls. (oll out one ball into a little circle.

'lace a heaed tablesoon 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 4 cus

Lrad dal @ cu

!alt to taste-il for frying

!oak rice and dal searately for A to B hours. :rind them searately. #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 sread well, using circular motions


27/52

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

crisy, and serve with coconut chutney 5see C#utneys $n% Picles6.

N$$N

Maida 5?hite flour6 cus

&urd H cu

-il @ tbs

Instant 3east tss

!alt @ ts

!ugar H ts

0ukewarm water cus

!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 tablesoons 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 JA hours. Do not knead any more.

'ortion the dough into small balls. 0ightly roll out each ball to shae into a

naan. %eat a shallow, nonstick an. 'lace the naan in it. 'ut a lid on andcook 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 oen fire. If not, cook it in the an, uncovered.

#iK #he same dough may also be used as i++a base.

R!CE BRE$D7 $RiS! ROT!

(ice flour @ cu

&oconut H cu bite si+e ieces

!alt @ ts

1oiling water H cu

-il for frying

Mi> flour, coconut ieces and salt. 'our boiling water and mi> it well with a

wooden soon to make a smooth dough. Make small balls and flatten each ball

into circular, flattened bread. !hallow fry till cris and golden.


28/52

7ariationK #he same dough can be rolled into small balls and served

steamed.

R!CE C$KES 8!T, S8EET !!N(

1aseK

(ice flour @ cu

!alt F ts

1oiling water F cu

)illingK

Moong dal F cu cooked in @ cu water

1rown sugar F cu

&oconut scraings H cu

&ashewnuts = (aisins H cu

Mi> into a dough, the rice flour, salt and boiling water. In a searate 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

soonful 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 JC gms

-nion ground to a aste


#omato aste F cu

#amarind aste @ tbs

&hilly owder or to taste

&oriander owder @F tss#urmeric F ts

&umin8


29/52

!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, srinkle the sesame owder and mi>.#his is a good accomaniment for 1iriyani 5see Rice Dis#es6 or any variety of

fried rice.

COTT$(E C,EESE & C$PS!C)M

'aneer CC gm cubed

:arlic JA cloves ounded

#omato aste F &u

!alt @ ts

!ugar F ts

&hilly owder @ ts


:aram Masala @ ts

&asicum @ cut into stris

%eat oil in a nonstick an and saut the garlic. "dd tomato aste and all

the other ingredients, reserving the casicum and aneer. !tir fry for a few

minutes. "dd the casicum and aneer and cover and cook for to

minutes. !erve hot with fried rice, chaathis or naan 5see Indian

Breads6.

COTT$(E C,EESE !N R!Ch (R$"-

'aneer CC 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


30/52

!ugar @ ts

!alt to taste

)resh &ream 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$BES

&auliflower, carrots, baby corn, double beans, eas cus

#omato aste or ketchu F cu

&oriander owder tss

&hilly owder @ ts

#urmeric H ts

:round &umin F ts

:aram Masala @ ts

&orn flour @ ts

-il @ tbs

:arlic cloves AB

!alt to taste

!oya sauce @ ts otional

'reare vegetables. !team vegetables in F cu water, seasoned with salt

and sices. (eserve the garam masala and the water from the steamed

vegetables. %eat oils in a nonstick an and saut 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 aste or ketchu and

cook for a minute or two. " teasoon of soya sauce may be added if

desired. #his is a good accomaniment for fried rice.

M)S,ROOM & C$PS!C)M (R$"-

Mushroom CC gms

cut into bite si+e ieces

&asicum @CC gms cut

!ring onions tbs

#omato aste tbs


&hilly owder @tbs

:round cumin @ ts


31/52

:aram masala F ts

&oconut milk @ ts

&umin seeds F ts

)ennel seeds F ts

)resh &ream tbs

-il tbs

!alt to taste

%eat oil in a an. "dd cumin and fennel seeds and choed sring onions. "dd

the casicum and fry for a few minutes. #hen add the tomato aste and masala

owders. )ry for a few minutes. #hen add mushroom, coconut, a srinkling of

water and salt. 0et it cook for a while. "dd cream and mi> well. !erve hot with

chaathis or naan 5see Indian Breads6.

P$$K P$NEER

!inach 5'alak6 bunches

&ottage cheese 5'aneer6 JC gms

&umin seeds F ts

"safoetida H ts

-nion @ choed fine

#omato aste @ cu


&hilly owder F tbs

#urmeric H ts

:round &umin @ ts

:aram Masala F ts

:arlic B cloves choed fine

!alt to taste

-il 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 aste in an electric

mi>er. %eat oil in a an. "dd cumin seeds, asafoetida and garlic and

saut. "dd onions and fry until translucent. "dd all the masalas and

tomato aste and fry for a few minutes. "dd the alak mi> and salt to

taste. )inally, add the aneer ieces. 'ut the lid on the an, turn off the


32/52

fire and let it stand before serving. !erve hot with chaathis or naans 5see

Indian Breads6.

ROaSTED BR!N.$ (R$"-

1rin$al big

#omato aste @ cu

-nion @ big finely choed:reen chillies choed

&oriander owder @tbs

&hilly owder @ts

#urmeric owder H ts

"safoetida H ts

&urry leaves @ ts choed

&oriander leaves @ tbs choed

:arlic A cloves finely choed

-il tbs N oil for coatingMustard seeds H ts

Methi 8 fenugreek H ts

Lrad Dal H ts

#amarind aste H ts

(ub the brin$al with oil. (oast them over an oen 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 choed 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 F kg

'otatoes H kg,

boiled and mashed

#omato @ cut small

-nions grated

:reen chillies cut small

#urmeric owder F ts

&oriander owder tss

&hilly owder tss

0ime @


33/52

!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 sauted

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 F kg

broken into flowerets

(ice flour @CC gms

&hanna dal flour 4CC gms

(ed chilly owder @ ts

#urmeric owder F ts

"safoetida owder H 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 aer. !erve hot with tomato ketchu or a favourite sauce.

C,$NN$ D$ "$D$S

&hanna dal JC gms-nion JC gms finely choed

:reen chillies A, seeded and finely choed

)ennel seeds @ ts

&innamon F inch stick

&urry leaves and coriander leaves @ tbs choed

-il for frying

!alt to taste


34/52

!oak dal for 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 JC gms

-nions JC gms finely choed

:reen chilies A, seeded and choed

:inger @ inch iece finely choed

&urry leaves =

&oriander leaves @ tbs choed

'eercorn @ ts coarsely ground

(ice flour @ 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 recie for &ris 7adas6. Di each vada in hot water

and remove immediately. "rrange in a serving dish.

#o reare the curd

&urd CC gms

&oconut scraings H cu

:reen chillies

!alt to taste

Mustard seeds @ ts

-il @ ts


35/52

:rind together the coconut, salt and green chillies. Mi> in the curd. #hen

season the mi> with @ teasoon of mustard seeds lightly roasted in a

teasoon of oil. 'our over the vadas and serve.

!S, C)TEtS

)ish F kg 5referably big fish deboned6

#urmeric owder H ts

:arlic @ ts finely choed

:reen chillies @ F ts seeded =

finely choed

-nion @ big finely choed

&oriander leaves @ tbs finely choed

Mint leaves @ ts finely choed

'otatoes @ cu boiled and mashed

0emon $uice @ tsEggs beaten

1readcrumbs @ 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 tablesoon 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)TETS

Minced meat F kg

#urmeric owder H ts

-nion medium finely choed

:reen chillies A seeded =finely choed

'otatoes @ cu boiled and

mashed

:aram Masala @ ts

:inger @ ts finely choed

0emon $uice @ ts

Eggs beaten

1readcrumbs @ cu

-il for frying

&oriander leaves @ tbs


36/52

finely choed

!alt to taste

&ook minced meat with turmeric. In a searate an, add a tablesoon of

oil and saut the onion and green chillies. "dd the sauted 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 @ cu

!alt H ts

?arm water H cu

(ice flour H cu

-il

;nead together the maida, salt and water and leave the dough covered for

C minutes. Divide the dough into A ortions. (oll out one ortion. !read

a little oil on it and srinkle a little rice flour on it. Do the same with a nd

ortion of dough and lace it on to of the first. (eeat with the third

ortion and lace it on the nd. #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. !earate the layers of each iece. #his will give you @

ieces from the first ortions of dough and another @ from the ne>t

ortions, totalling 4 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 aer

towels. #his method of rearation revents the samosas from absorbing

e>cessive oil. #he samosas may be reared ahead and refrigerated

without frying. )ry $ust before serving.

7egetable )illingK

Mi>ed vegetables 5cauliflower,


37/52

cabbage, casicum, carrots, eas6 @ cu

'otatoes , boiled and mashed

:aram Masala F ts

-nion @ choed fine

:reen chillies 4 choed fine

:inger :arlic aste F ts

#urmeric H ts

!alt to taste

-il tbs

%eat oil. )ry onion, chillies and ginger garlic aste for a minute or two. "dd the

choed 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

(elace mi>ed vegetables with minced meat 5chicken, mutton or beef6

and follow the same method.

"E(ET$BE C)TETS

'otatoes medium, boiled andmashed&arrots finely choed!hredded &abbage H cu!hredded &auliflower H cu

:reen eas H cu boiled andmashed-nion @ big finely choed:reen chillies 4 to A,seeded and finely choed:aram Masala @ ts0emon $uice @ ts&oriander leaves @ tbs finely choed:arlic @ ts finely choed-il F cu1readcrumbs @ cuMaida 5)lour6 H cu mi>ed withwater andmade into a thin aste

!alt to taste

%eat @ tablesoon of oil. ?hen hot, add onions, garlic and green chillies

and fry. #hen add all the choed vegetables and cook with very little


38/52

water. ?hen cooked dry, remove from fire and add mashed otatoes,

garam masala, coriander leaves, lemon $uice and salt and mi> well. Make

balls and flatten into ovals or rounds for cutlets. Di each cutlet in the

maida aste. #hen roll each in the breadcrumbs and dee fry.

COCON)T C,)TNe-

&oconut F cu grated

:roundnuts tbs

'ottu kadalai, roasted tbs

:arlic cloves

:reen chillies

!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,)TNe-

Mint leaves @ cu

&oriander leaves F cu

:reen chillies

&oconut tbs

#amarind aste F ts

!alt to taste

!ugar H ts, otional

&lean the leaves and grind everything together. "dding H teasoon

sugar imroves the taste.

!S, P!CKE

Meaty )ish F kg deboned and

cut into cubes

&hilly owder @ ts


39/52

#urmeric owder F ts

!alt tbs or to taste

7inegar @ cu

!esame -il JC ml.

!oak B dried red chillies,

H ts fenugreek seeds and @ ts

mustard seed in @CC ml vinegar and grind

to a smooth aste.


&lean and wash fish cubes and dry them with kitchen aer. Mi> chilly and

turmeric owder with a little salt in a tablesoon 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,)TNe-

Mint leaves @ cu cleaned

Dried (ed &hillies or

Lrad dal @ ts

Mustard seeds F ts

#amarind aste F ts

&oconut scraings @ tbs

-il @ 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'


40/52

(ice flour 4 cus

Lrad dal H cu, roasted and

owdered

!esame seeds @ tbs

1utter @ tbs

"safoetida 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 srinkle 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 @ cu

Eggs

!our milk H cu

1utter F cu

)lour 5Maida6 cus

1aking owder F ts

!oda O ts

!alt H ts

7anilla essence @ ts

Mashed 1ananas @ 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 rie

bananas. 'our into a round J>J and dee reared baking tin and


41/52

bake in a reheated oven at @BC degrees celsius for J minutes or until

done. #his cake is always moist.

C,OCO$TE C$KE 1M!CRO2

Eggs

'owered !ugar 84 cu 5sugar has to be owdered to revent burning6

&ocoa owder tss

)lour 5Maida6 F cu

1aking owder @ 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 droing consistency is obtained. 1eat gently. 'our into a round

J>J and dee microwaveable container = microwave uncovered for 4

J minutes on high. Do not microwave for a longer time even if the cake

aears unbaked after 4 minutes. 0et stand in the microwave oven 4J

minutes.

0et cool J@C minutes before removing from baking dish. !erve after a

little while.

C,OCO$TE DESsERT C$KE

1utter F cu

Eggs

)lour 5Maida6 @ F cus

!our cream F cu

!ugar @ F cus

1oiling water F cu

1aking !oda O teasoon

&ocoa 4 large tbs


!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,


42/52

and mi> well. 'our into a round J>J and dee greased baking an.

1ake in a reheated oven at CC degrees centigrade for J minutes or

until done. #his cake can be served as a dessert with sweetened whied

cream.

COCON)T $ND BRO8N S)($R P)DD!N(

#hick &oconut milk cus

1rown sugar O cu or to taste

Eggs A .

&ardamom A whole

1eat eggs. "dd coconut milk, brown sugar and cardamom. Mi> well and

steam until done, aro>imately J minutes.

ECONOM- C$KE

)lour 5Maida6 cus

1aking owder F tss

1utter O cu

!alt F ts

?ater O cu

Eggs 4

!ugar @F cus

!ift maida, baking owder and salt three times. &ream butter and sugar.

"dd one egg and beat. "dd a tablesoon 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 reheated oven at @BC

degrees centigrade for 4C minutes or until done.

E((ESs C$KE

)lour 5Maida6 JC gms!ugar CC gms

!oda @H ts

&ocoa tss

&urd JC gms

-il @J ml 5F cu6

!alt @ ts



43/52

!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 J minutes.

R)!T C$KE

1utter CC gms

!ugar @QC gmsEggs 4

)lour 5Maida6 CC gms

"llsice @ ts

1aking owder @ ts

&aramel tbs

Instant &offee @ F ts


0emon $uice from @ big lemon

Mi>ed dried fruits JC gms

:round "lmonds @ tbs, otional

(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>cet the first. !ieve twice, the

remaining maida together with the allsice 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 reared 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 tablesoons of rum over it. ?ra the cake in butter or wa>

aer 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 F kg

1rown sugar O kg

?ater 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


44/52

is right for stirring in the eanuts. !read the eanut mi> on a greased

latter. -nce it cools enough to handle, shae into balls.

M$RBe C$KE

1utter JC gms.

!ugar JC gms.

)lour 5Maida6 JC gms sifted1aking owder @ ts

Eggs 4


&ocoa tbs

0ukewarm water @ or 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

tablesoons of lukewarm water. 'reare a baking tray, B round or P

s2uare, and soon 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. " srinkling of nuts and raisins may also be added

if desired.

S$ND8!C, C$KE

)lour 5Maida6 JC gms

!ugar JC gms

1utter JC gms

Eggs 41aking owder @ 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

tablesoon of the flour with the second egg and each subse2uent egg.


45/52

#ransfer the batter into a B round or P s2uare, reared baking an and

bake at @BC degrees celsius for 4J minutes or until done.

7ariations

@ tablesoon of cocoa owder beaten in hot water for &hocolate cake.

@ tablesoon of instant coffee owder added to flour for coffee cake.

"$N!$ C$KE 1M!CRO2

Eggs

'owdered !ugar F cu

5sugar has to be owdered

to revent burning6


dros 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 dee. Microwave on high,

uncovered for 4 minutes. #he cake will aear wet. Do not overbake. 0et

stand in microwave 4J minutes. (emove and let cool J@C minutes before

removing from dish.

B)TTER !C!N(

1utter @J gms

Icing sugar JC gms

Milk 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 @ cu

&ocoa tbs

Milk tbs

Egg @


46/52

1utter 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 sreading consistency.

($CE !C!N(

Icing sugar JC gms

?arm water tbs

)lavouring and colouring orange,

lemon, coffee or cocoa

as desired

!ift icing sugar into a mi>ing bowl and gradually add water. #he icingshould be thick enough to coat the back of the soon thickly.

7ariationsK

(elace @ tablesoon warm water with @ tablesoon coffee.

)or chocolate icing sift tablesoons cocoa with icing sugar.

$PPE .$M 1M!CRO2

"les big&innamon @ inch stick

&orn flour @ ts

!ugar free to taste

&innamon owder @ ts

'eel and cut the ale. "dd the cinnamon stick and microwave on high for

B@C minutes. (emove the stick and mash the ales. "dd H cu sugar

free and microwave for minutes. Mi> corn flour with a little water and addto the $am and microwave for another minutes. !rinkle over the

cinnamon owder and mi>. 1ottle the $am.

C$RROT & 8$N)T M)!NS 1M!CRO2

&arrots @ cu grated

-ats F cu

?heat flour @ cu

1aking owder F ts

&innamon owder F ts


47/52

&hoed walnuts H cu

Milk 8 cu

Egg @

1utter AC gms

0emon $uice @ tbs

!ugar free owder 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 teasoon of the mi>ture into a greased, microwaveable

muffin an. #o with walnuts. Microwave on high for minutes. Makes

about @B muffins.

C$RROT ,$8$ 1M!CRO2

&arrots F kg

Milk @ cu

Milk owder H cu

*uts 5cashewnuts, almonds6 tbs

!ugar free owder

according to taste

:round &ardamom F ts

"mul lite or any low

fat table margarine tbs

:rate the carrots, add milk and microwave on high for @C minutes. "dd

"mulite, milk owder and nuts. &ook for another minutes or until all the

water evaorates. ?hen cool, add sugar free and ground cardamom and

nuts. !erve hot or chilled.

$SS!+B)TTER M!K

&L(D @ &L'

!ugar free F ts

!alt @ inch

&ucumber @ small grated

'eer owder H ts


48/52

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 eer owder.

P$NC$KES

)0-L( @ &L'

Eggs

1aking owder F ts

Milk F cu

!alt a inch

7anilla essence F ts

!ugar )ree owder to taste

!ift flour with baking owder. !earate eggs. 1eat together the sugar free

and the egg yolk. "dd the milk, flour and vanilla essence. 1eat the white of

the egg searately and add to the batter. )ry ancakes in a nonstick an

and en$oy.

7ariationK E>clude the sweetener. !erve with sugar free ale $am sread

5see recie6 or sugar free ancake syru.

"$N!$ !CE CRE$M

MI0; &L'!

Milk owder @ tbs

Ice &ream 'owder or

&ustard owder @ tbs

&orn flour @ ts

:elatin @F tbs


!ugar free owder about H cu or

to taste

)resh cream 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 tablesoons 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


49/52

thoroughly. )or a richer ice cream, add tablesoons 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 4 cusLnderstanding cus

#houghtfulness 4 tbs

%elfulness tss

!ift together thoroughly. "dd aroriate 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

sirituality. *ow serve on a latter of friendliness, garnished with smiles.

:lossary of #erms

"risi (ice

"tta olewheat flour

$rinjal "ubergine or Egglant

%hanna Dal variety of round lentil

%hapathis ndian bread made without oil

%hillies & eferred to as eers in "merica

%hilly powder Made by grinding dried roasted red eers

%how chow !2uashlike vegetable, oval and bumy

%hutneys Indian dis

%urd 'lain yoghurt

%entigrade'%elsius Multily by @.B and add to convert to )ahrenheit

Dalcha Meat and 0entil &urry

Dhanya &oriander owder

Dosa'Dosai !avoury Indian ancakelike bread

Double $eans 1road kidney shaed beans

(aram masala "llsice

(ms :rams 5@CCC gms R @ kg6

(roundnuts 'eanuts

)eera &umin


50/52

Inches @ inch R F centimeters

*adai Dee metal frying an

*g+kilogram! . ounds

assi 1uttermilk

-aida ?hite flour

-asala !ices or mi> of sices

-%&/ Microwaveable (ecie

ml +milliliters! &oughly 011 ml 2 34 flowing ounces

-oong Dal " variety of 2uick cooking lentil from the kind

of bean used for srouting

-utton :oat meat may be substituted by lamb

-oong Dal " variety of 2uick cooking lentil from the kind

of bean used for srouting

5aan "n Indian yeast bread

6alak !inach

6aneer Indian cottage cheese made by adding

yoghurt, lime $uice or tartaric acid to boiling

milk. !imilar in aearance 5but not taste6 to

tofu.

6arboiled &ice Lnrefined variety of rice rocessed differently

from raw rice varieties

6ottu kadalai " variety of lentil sold in Indian groceries

&aita !alad made of choed onions and a yoghurt

dressing, seasoned with salt. 7ariations may

include choed tomatoes, cucumbers, green

chillies, fresh coriander leaves and seasonings

such as cumin and chilly owders

&oti Indian 1read

aumf'ombu )ennel seeds

eeded chillies :reen chillies with seeds removed. !ame as

deseeded. (emoving the seeds makes the

eers less hot.

Tava )lat metal an used for making stoveto Indian

breads


51/52

tbsp #ablesoon

tsp #easoon

Toor Dal " lentil variety

7rad dal " variety of white lentil black when whole.

.


52/52

Dolly's Delights

Documents

Transcript of Dolly's Delights