1
M n Ms Vegetarian Recipe Collection
Maha & Murali
The best way to a mans heart is through his stomach
Folklore
Part of the secret of success in life is to eat what you like
and let the food fight it out inside Mark Twain
If more of us valued food and cheer and song above hoarded gold,
it would be a merrier world. J R R Tolkein
Preface
Goddess Annapoorna is looked upon as the provider of food and the sustainer of prosperity. Legend has it that
Shiva made an agreement with Goddess Annapoorna that she look after life before death, ensuring that no one
went hungry in the sacred city of Kasi, while he would ensure they received moksha (freedom from the cycle of
birth & death). Annapoorna is Kasis queen. She is known in the Kasi Khanda as Bhavani, the female shakti of
Bhava, Being, one of the names of Shiva.
The name Annapoorna means She of Plenteous Food She is called the Mother of the Three Worlds, and she
promises to those who come to her what only a mother can give, naturally and freely - food.
Table of Contents
Introduction
South Indian Recipes
North Indian Recipes
Continental Recipes
Other Recipes
List of Indices
Ingredient Index
Recipe Index
Category, Cuisine Index
Cuisine, Category Index
Chapter 1
Introduction
Copyright
This collection is not for any commercial use. We have taken care to ensure that all content are either our own
or downloaded from a website which has it for free. In the unlikely event of a copyright issue, please let us know
and we will do what is needed to conform to the applicable laws.
Color Notations
Most of the recipes are followed by a few suggestions. These outline some variations one can try.
The green suggestions outline ways to reduce the calorie content of the dish.
The orange suggestions, give ways to add more flavor to the dish.
Anything in yellow represents a link either within the book or outside.
Contact
We always welcome your feedback. If you have any suggestions, comments or recipes, we can be reached at
cooking@[Link].
Why?
Arent there enough recipe books out there? Frankly, we thought ours will be better. Hence this book. This is
intended to be a compendium of recipes from all over the world, with emphasis on various Indian cuisines and a
few inventions of our own (and people we know). We expect the brave cook to use the given recipe as a starting
point and experiment with different variations!
The usefulness of a book is measured by its indices. The Recipe index allows you to look up the recipe of a
dish by name. Category, Cuisine index allows you look up the recipes based on the category of the dish (sweet,
savories...) and then by the cuisine. Cuisine, Category index allows you to look up the recipes based on the
cuisine and then the category of the dish.
4
As far as we are concerned the most useful index is the Ingredient index. This allows you to look for a recipe
based on its important ingredients. So you can almost make a dish based on what ingredients you have in your
kitchen!
Cooking Terminology and Translation Matrices
Some basic cooking terminology and translation tables for ingredients are listed below. The translation tables
are categorized into Spices, Grains, Pulses / Lentils, Dry Fruits, Dairy products and Others.
Figure 1.1: Basic Cooking Terminology
Chop
Cutting into small pieces.
Deep fry
Cook in hot oil/ghee till desired colour is reached.
Dice
Cut into small even cubes.
Fry
Cook in oil/ghee.
Garnish
Decorate (on top) by adding other food stuff.
Grate
Cutting into fine thin strips (using a grater).
Knead
Pressing dough with hand by folding and turning till it reaches the required consistency.
Mash
Crush the food finely after softening (by boiling. . . ) or using a masher.
Paste
Smooth blend of solid ingredient with liquid.
Peel
Removal of outer layer using a knife or a peeler.
Roast
Over heating without any oil/ghee.
Season
To add spices and other ingredients to increase the flavor.
Shallow fry
Cook in little oil for a short time.
Simmer
Cook in low flame after content starts boiling.
Stir
Mixing with a ladle.
Slit
Make a long narrow opening (usually for chillies)
Sieve
Process used to separate finer parts from the coarser parts (using a sieve).
Figure 1.2: Spices - Translation Matrix
Hindi
Amchur
Adhrak
Ajwain
Anardana
Badi Elaichi
Dal Chini
Dhania Sabut
Haldi
Hari Elaichi
Hing
Imli
Jaiphal
Jayitri
Jeera
Kala namak
Kalaungi
Kali Mirch
Kesar
Khus Khus
Lal Mirch
Laung
Lehsan
Methi
Nimbu ka Chilka
Sarson
Saunf
Saunth
Shah Jeera
Tej Patta
Thil
English
Dry Mango powder
Ginger
Oregano
Pomegranate Seeds
Cardamom (Big)
Cinammon
Coriander seeds
Turmeric
Cardamom (green)
Asafoetida
Tamarind
Nutmeg
Mace
Cumin Seeds
Rock salt
Onion seeds
Black pepper
Saffron
Poppy seeds
Red pepper
Cloves
Garlic
Fenugreek seeds
Lime peel
Mustard seeds
Aniseed
Dry Ginger
Black cumin seeds
Bay Leaf
Sesame Seeds
Tamil
Manga podi
Inji
Omam
Madhulai vidhai
Ellakkai
Pattai
Kothamalli vedhai
Manjal
Pachai Elakkai
Perungayam
Puli
Jathikai
Jathi patri
Jeerakam
Kal Uppu
Vengaya vadhai
Milagu
Kunkuma poo
Khus Khus
Kanja Milagai
Grambu
Poondu
Mendhiyam
Elumicham thol
Kadugu
Sombhu/Perunjeeragam
Chukku
Karunjeeragam
Lavanga Elai
Ellu
Figure 1.3: Grains - Translation Matrix
Hindi
Atta
Bajra
Chiwra/Poha
Jau
Juar
Maida
Makki
Murmura
Sevaiyan
Sooji
Sabudana
English
Wheat Flour (whole)
Pearl Millet
Rice Flakes
Barley
Sorghum
Wheat Flour Refined
Maize
Rice Puffed
Vermicilli
Semolina
Sago
Tamil
Godhumai Mavu
Cambu
Aval
Barli
Cholam
Maida mavu
Makka Cholam
Pori
Semiya
Ravai
Javvarisi
Figure 1.4: Pulses and Lentils - Translation Matrix
Hindi
Arhar/Tur dal
Besan
Channa Dal
Kabuli Channa
Kala Channa
Kala Channa dhuli
Kulthi
Lobhiya
Masoor Sabut
Mattar
Moong chilka
Moong dal
Moong sabut
Rajma
Urad Dhuli
Urad Chilka
Urad dhuli
Val
English
Red Gram Dal
Bengal gram flour
Bengal gram dal
Chick pea
Bengal gram whole
Bengal gram skinned
Horse gram
Cow pea
Lentil Dal
Peas
Green gram split
Green gram dal
Green gram whole
Mexican beans
Black gram dal
black gram split
black gram skinned
Field bean
Tamil
Thuvaram Paruppu
Kadalai Maavu
Kadalai Paruppu
Kondai Kadalai
Kothu Kadalai
Pottu Kadalai
Kollu
Karamani
Mysore Paruppu
Pattani
Pachai Payaru
Payatham Paruppu
Paasi Paruppu
Rajma
Ulutham Paruppu
Karuppu ulundhu
Vellai ulundhu
Mochai
Figure 1.5: Dry Fruits - Translation Matrix
Hindi
Akhrot
Badam
Kaju
Kishmish
Moongphali
English
Walnuts
Almonds
Cashewnuts
Raisins
Peanuts
Tamil
Akhrot
Badam
Mundhri Paruppu
Dhrakchai
Verkadalai
Figure 1.6: Dairy Products - Translation Matrix
Hindi
Chhach/Lassi
Dhahi
Ghee
Mava/Khoa
Makhan
Paneer
English
Whey/Butter Milk
Yoghurt/Curd
Clarified butter
Whole dried milk
Butter
Cottage cheese
Tamil
Moru
Thayiru
Nei
Thirati pal
Vennai
Pal Katti
Figure 1.7: Others - Translation Matrix
Hindi
Achar
Ararut
Dab
Gudh
Pan pattha
Supari
English
Pickle
Arrow root flour
Coconut tender
Jaggery
Beetle leaves
Areca nut
Tamil
Oorugai
kuva mavu
Elaneer
Vellam
Vethilai
Paku
Figure 1.8: Vegetables - Translation Matrix
Hindi
Baingan
English
Egg Plant/Brinjal
Tamil
Kathrika
Chapter 2
South Indian recipes
These are the recipes of dishes which are popular in South India. Different states in South India have markedly
different cuisines. The Kerala cuisine for instance is easily identified by its heavy use of coconut (like the Thai
cuisine). On the other hand, Andhra cuisine is famous for its pickles, and in general for spicy and hot dishes. In
Karnataka, the hot and spicy dishes have an added sweet tinge. Tamilnadu cuisine is famous for its long line of
deserts and tiffin varieties. In spite of the diversity, what unites all the cuisines is their staple food: Rice.
Some common preparations
Seasoning
Dry fry fenugreek and cumin seeds (if any) and keep aside. In a frying pan, add oil/ghee. Add a little mustard
and allow it to crackle. Then fry the remaining ingredients (as suggested by the recipe) for a couple of minutes.
Nuts, Pulses, Onion and Garlic should be fried till golden brown.
Tamarind Juice
Take required tamarind (as suggested by the recipe) and soak it in 2 cups of warm water (cold water slows down
the process). Squash the tamarind using your fingers. Remove the solid portion to obtain the Tamarind Juice.
Alternatively, take the equivalent quantity of tamarind paste (2 tsp tamarind paste for 1 small lime size tamarind)
and mix it with warm water to make the tamarind juice.
10
11
Sambhar Powder
Rasam Powder
Rava Kesari
South Indian: Sweet
Quantity: 2 Servings
1
2
1
2
cup Rava
Fry the rava in a pan till golden brown (You may add few
spoons of ghee while frying).
tsp Kesari powder Mix Kesari powder in milk to get the Kesari mix.
1 tbsp milk
1 cup Milk
Boil the milk. Now add the milk to the fried rava little by
little stirring continuously.
1 cup Sugar When the mixture softens add the sugar.
1
2
cup Ghee Add Ghee to the pan and keep stirring till the mixture no
longer sticks to the vessel.
2 tsp Cardamom powder
Cashews
Sprinkle the Cardamom powder and add the previously prepared Kesari mix to the mixture. Mix well. Garnish with
fried cashews.
You may also garnish with raisins.
You may reduce or skip the Ghee.
You may replace milk with boiled water.
12
Bisi Bela Bath/Hulianna
Karnataka: Rice
Quantity: 23 Servings
1
2
1
4
1
2
cup toor dal Wash dal well and soak it overnight in 2 cups of water.
1 cup Rice (rice-dal) Wash the rice. Add salt, turmeric powder, soaked
tsp turmeric powder dal & 3 cups water. Pressure cook these together.
small lime size tamarind Make Tamarind Juice.
1
4
tsp methi seeds
68 dry red chillies
4 cloves
1 small piece cinnamon
2 tbsp coconut
2 tsp dhania seeds
(masala) Fry methi seeds, red chilies, dhania seeds, cinnamon, coconut and cloves in 12 tbsp oil till coconut is well
roasted. Allow this to cool, make a powder of it and keep
aside.
1 tsp jaggery powder Boil tamarind water in a thick vessel along with jaggery.
Boil till tamarinds raw smell disappears.
3 tbsp ghee
To this add the boiled rice-dal, ghee and the masala. Mix
well. Add little water if required. Simmer for a minute.
2 tbsp cashew Season with fried cashews and sliced onions.
3 tbsp ghee
1 small onion
Other vegetable such as bell pepper (capsicum), okra (ladies finger), peas, carrots, beans and
potatoes may also be fried/boiled separately with salt and turmeric powder and added.
The masala powder can be prepared earlier & refrigerated till needed.
13
Rava Laddu
Tamilnadu: Sweet
Quantity: 4 Servings
1 cup fine Cream of Wheat (Rava) Dry roast rava for a few minutes till it is golden colour and
flavour comes out. Grind the roasted rava to a smooth powder.
1 cup powdered sugar Mix the rava with powdered sugar.
1
4
cup cashews
cup raisins
Mix fried cashews and raisins to the rava and sugar mixture.
1
4
Few cardamoms for flavour Peel cardamom skin, pound it and add it to the above mixture.
1
4
cup ghee
Pour hot ghee to the mixture and make small balls.
Since the rava and the ghee are both hot, one can either let the roasted rava cool down or fry and grind the
rava the previous day.
14
Avial
Tamilnadu: Curry
Quantity: 23 Servings
56 Green Chilies (Masala) Fry bengal gram dal to golden brown in little oil.
1 cup Grated Coconut Add chilies, coconut, cumin seeds and grind to a smooth
1 tsp Cumin seeds paste.
1
4 cup Bengal gram dal
Hard Vegetables: Peel off outer skin (if needed) and cut them into long thin
Carrot, Beans, Potato etc. bits. Pressure cook or boil them together till well cooked.
Soft Vegetables: Peel off outer skin (if needed) and cut into long thin bits.
Pumpkin, Eggplant etc. Boil them till cooked, but do not overcook or mash them.
1 pinch Turmeric Powder (Avial) Pour the masala prepared above into a frying pan.
Add turmeric powder and hard vegetables. Mix evenly.
Simmer in low fire for 5 minutes. Then add the soft vegetables, and salt to taste. Mix well and remove from fire.
1 cup Yoghurt After a few minutes, add the Yoghurt and mix well.
2 tbsp Coconut Oil
1 sprig curry leaves
Garnish the avial with curry leaves fried in Coconut oil.
Adjust the quantity of Yoghurt as required.
Choose your own vegetables. More the merrier.
While garnishing you may add more Coconut oil.
Always use good quality yoghurt, i.e. it should not be sour.
15
Coconut Rice
South Indian: Rice
Quantity: 23 Servings
1 cup rice
Pressure cook the rice and spread it on a plate.
1 tsp Bengal gram dal Season the cooked rice with the given ingredients and mix
1 tsp Black Gram dal well.
1 tsp peanuts
1 tsp cashewnuts
1
2 tsp mustard
1
tsp
cumin seeds
2
1 tsp ghee
3 red chilies Fry these ingredients, powder them and sprinkle over the
1 tsp Bengal gram dal rice. Add salt to taste.
1 tsp Black Gram dal
1 tsp peanuts
1 tsp cashewnuts
1
2
1 tbsp ghee Heat the ghee, and fry the coconut to reddish brown. Add
cup grated coconut this and the asafoetida to the rice and mix well.
pinch of asafoetida
1 sprig curry leaves
1 sprig corriander leaves
2 small green chilies
Chop the ingredients and garnish.
Instead of ghee you may use any other oil.
you can reduce the amount of ghee and coconut.
16
Lemon Rice
South Indian: Rice
Quantity: 23 Servings
1 cup rice
Pressure cook the rice and spread it on a plate.
1 tsp Fenugreek Fry fenugreek without adding oil. Keep it aside. Fry the
1 tsp Gingely oil chilies in oil. Powder chilies with fenugreek and sprinkle
3 red chilies over the rice.
2 tsp Gingely oil Season the rice with the given ingredients and mix well.
1 tsp mustard seeds
1 tsp Bengal gram dal
1 tsp Black Gram dal
1 tsp peanuts
1 tsp cashewnuts
1 inch ginger piece - chopped
pinch of turmeric
1 big lemon Mix the rice with lemon juice. Add salt to taste.
1 sprig curry leaves
1 sprig corriander leaves
2 small green chilies
Chop the ingredients and garnish.
Gingely oil is preferable. You may use any other oil.
You may add bell peppers, onion, peas. . . (after frying them).
17
Tomato Rasam
Tamilnadu: Soup
Quantity: 23 servings
1
2
cup toor dal Soak the toor dal in water for half an hour, pressure cook
and mash well.
1 cup chopped tomatoes
1 tbsp ghee
Heat the ghee in a cooking pan. Then add the chopped
tomatoes and fry them till they can be mashed.
1 pinch turmeric powder (Rasam) Add the mashed toor dal, 2 cups water, turmeric,
2 tsp rasam powder asafoetida, rasam powder and salt to taste.
1 pinch asafoetida
1 tsp mustard When the rasam froths up, season with the given ingredi1 tsp cumin seeds ents.
1 tsp chopped garlic
1 tbsp chopped coriander leaves Garnish with coriander leaves and ground black pepper.
1
2 tsp ground black pepper
You may do away with garlic.
You may reduce or do away with ghee.
You may reduce/increase the amount of water depending on your taste requirements.
18
Paruppu Rasam
Tamilnadu: Soup
Quantity: 23 servings
1
2
1
4
cup toor dal Soak the toor dal in water for half an hour, pressure cook
and mash well.
cup chopped tomatoes
1 tsp ghee
1
4
Take a pan and fry the chopped tomatoes till they can be
mashed.
lime size tamarind Make Tamarind Juice.
1 pinch turmeric powder (rasam) Add the mashed toor dal, tamarind juice, 1 cup
2 tsp rasam powder water, turmeric, asafoetida, rasam powder and salt to taste.
1 pinch asafoetida
1 tbsp ghee
1 tsp mustard seeds
1 tsp cumin seeds
Season the rasam with the given ingredients.
1 tbsp chopped coriander leaves When the rasam froths up, garnish with coriander leaves
1
2 tsp ground black pepper and ground black pepper.
You may reduce or do away with ghee.
Popularly known as Molagu Jeera Rasam (since it has black pepper and cumin seeds), it is a house hold
remedy for curing common cold.
You may add garlic if you wish.
You may reduce/increase the amount of water depending on your taste requirements.
Also see Lemon Rasam.
19
Lemon Rasam
Tamilnadu: Soup
Quantity: 23 servings
This is similar to Paruppu Rasam. Instead of tamarind, squeeze one lemon when garnishing. Replace black
pepper with two chopped green chilies. Reduce rasam powder from 2 tsp to 1 tsp.
To make it more spicy, you may add
seeds.
1
2
tsp each of ground black pepper and ground coriander
20
Vatral Kozhambu
Tamilnadu: Curry
Quantity: 23 Servings
1 small lime size tamarind Make Tamarind Juice.
pinch of asafoetida (Kozhambu) Heat the tamarind juice till the raw smell dis2 tsp Sambhar powder appears. Add little water, Sambhar powder, asafoetida and
salt to taste. Allow to simmer for 15 minutes.
2 tbsp Gingely oil Season the kozhambu with the given ingredients.
1 tsp Mustard seeds
1 tsp fenugreek
1 tsp Bengal gram dal
4 red chilies
1 cup finely sliced onion
1 tbsp rice flour Dissolve the rice flour in a little water, add to the kozhambu
and stir well. Remove from fire after 5 minutes.
1 tbsp finely chopped curry leaves
Garnish with curry leaves.
To make Sundakkai/Mathankalikai vatral kozhambu, fry Sundakkai/Mathankalikai in a little oil till golden
brown and add to the above kozhambu.
Using gingely oil gives more taste to the kozhambu. You may use any other oil.
21
Tamarind Gothsu
South Indian: Curry
Quantity: 23 Servings
1 big brinjal Boil the brinjal in water till well cooked and peel the skin.
Alternatively roast the whole brinjal over a slow flame and
peel. Mash well.
1 lemon size tamarind
2 tsp sambhar powder
pinch asafoetida
1 tsp finely chopped ginger
1 tsp finely chopped garlic
1 cup chopped onions
(Gothsu) Boil the Tamarind Juice until raw smell vanishes.
Fry (in a separate pan) onions, garlic and ginger and add.
Add mashed brinjal, salt to taste, sambhar powder and
asafoetida.
2 tsp Bengal gram flour Dissolve the flour in a little water, add to the Gothsu and
stir well. Allow it to boil and remove from fire.
1 tsp mustard Season the Gothsu with the given ingredients.
1 tsp black gram dal
1 tsp bengal gram dal
34 red chillies
You may add little sugar to the gravy to make it more tasty.
You may also add other vegetables like carrots, peas and capsicum after frying.
Gothsu can also be made with finely chopped and fried brinjals (small ones), instead of the boiling or
roasting a big one.
Green chilies may be used instead of red chilies.
22
Poricha Kootu
South Indian: Curry
Quantity: 874
Ingredient 1
ingredient 2
Step 1...
Step 2...
Step 3...
23
Mor Kozhambu
South Indian: Curry
Quantity: 874
Ingredient 1
ingredient 2
Step 1...
Step 2...
Step 3...
24
Payasam - Traditional way
South Indian: Sweet
Quantity: 874
Ingredient 1
ingredient 2
Step 1...
Step 2...
Step 3...
25
Sambhar - Traditional way
South Indian: Curry
Quantity: 874
Ingredient 1
ingredient 2
Step 1...
Step 2...
Step 3...
26
Onion Chutney
South Indian: Side dish
Ingredient 1
ingredient 2
Quantity: 874
Step 1...
Step 2...
Step 3...
27
Coconut Chutney
South Indian: Side dish
Ingredient 1
ingredient 2
Quantity: 874
Step 1...
Step 2...
Step 3...
28
Tomato Thokku
South Indian: Side dish
Ingredient 1
ingredient 2
Quantity: 874
Step 1...
Step 2...
Step 3...
29
Paruppu Thogayal
South Indian: Side dish
Ingredient 1
ingredient 2
Quantity: 874
Step 1...
Step 2...
Step 3...
30
Cilantro/Mint Thogayal
South Indian: Side dish
Ingredient 1
ingredient 2
Quantity: 874
Step 1...
Step 2...
Step 3...
31
Mathanga Erissery
Kerala: Curry
Quantity: 23 Servings
1
4
cup Rajma
Soak Rajma in water overnight. Cook with salt and keep
aside.
1 cup Pumpkin (Mathanga) Peel and dice the pumpkin. Cook in a little water and mash
it.
1
2
cup grated coconut Peel and slice the onions. Grind coconut, onions, chilies,
10 baby onions cumin seeds and turmeric powder. Add the mashed pump1 tsp cumin seeds kin, Rajma and salt to taste. Boil till the gravy thickens.
pinch of Turmeric powder
3 chopped Green Chilies
1 sprig Curry leaves
tsp Mustard seeds
Garnish with mustard seeds and curry leaves.
1
2
32
33
Kalan
Kerala: Curry
1
2
Quantity: 23 Servings
cup grated coconut (Coconut mixture) Grind the coconut and cumin seeds to a
1 tsp cumin seeds smooth paste without adding water. Keep it aside.
1 tsp ground black pepper (Pepper water) Dissolve the pepper powder in
and strain through a clean cloth.
1
2
1
2
cup Yam
cup raw banana peeled & sliced
pinch of turmeric powder
3 tsp ghee
1 cup mashed yoghurt
2 small green chilies slit
1
2
tsp fenugreek seeds
1 tsp Mustard seeds
1 dried chilly (split in 2)
1 sprig Curry leaves
1 tsp ghee
1
2
cup water
(Kalan) Cook the vegetables and chilies in pepper water.
Add turmeric powder and salt to taste. Stir well. When
the water dries, add ghee. Pour the yogurt and mix well.
Simmer till the curd boils and thickens.
Fry and grind the fenugreek seeds to a powder. Add the
coconut mixture and fenugreek into Kalan. Stir well. Bring
to a boil and remove from fire. Season with mustard, dried
chilies and curry leaves.
Chapter 3
North Indian recipes
The staple food of North India is wheat. Wheat is consumed in a multitude of forms, including Puri, Chapathi,
Phulkas, Parathas, Kulcha, Roti, Naan . . . . Hence the side dishes compliment these very well. North Indian
dishes can be identified by the use of ginger garlic paste, onions, tomatoes and garam masala. Like Karnataka
in South India, Gujarati Cuisine is known for its sweet content in its hot and spicy dishes. Punjabi dishes are
identified by its generous use of dairy products (butter, paneer, ghee. . . ). Maharashtra is known for its delicious
mouth watering Chat items like Bhel puri, Pani puri, Samosa and Vada Pau!
34
Aloo Mutter
North Indian: Curry
1
2
1
2
Quantity: 23 Servings
tsp Cummin seeds
tsp Mustard seeds
Heat one tbsp of oil in a pan. Add the Cummin and Mustard
seeds to it.
cup Chopped Onions
Add a pinch of turmeric powder and then the chopped
onions to the pan and fry until golden brown.
1 cup chopped tomato
Add the tomatoes and let it cook. Add little water if required to make it into gravy.
2 Green chillies
23 Garlic cloves
1 inch Ginger piece
Grind the garlic, chilies and ginger to a paste. Add this to
the pan. Chilli powder may be used instead of chilies.
3
4
3
4
1
4
cup Potato
cup Shelled Peas
1
4
Boil, peel & chop the potatoes into cubes. Add potato &
peas to the pan. Cover the pan and cook until the peas
and potato are tender (approx 10 to 15 minutes). Stir in
between. Add salt to taste.
cup Cilantro Garnish with a few cilantro leaves and milk cream (Malai).
Milk Cream
Adding ghee while frying will improve the flavor.
See also Paneer Mutter.
This goes well with Puri and Parathas
35
Paneer Mutter
North Indian: Curry
Quantity: 23 Servings
This is similar to Aloo Mutter. Just replace the aloo with paneer.
810 paneer cubes
Deep fry the Paneer till golden brown and add it to the gravy
just before serving. Paneer can also be added without being
fried.
36
Masaledaar Channa
North Indian: Curry
Quantity: 874
Ingredient 1
ingredient 2
Step 1...
Step 2...
Step 3...
37
Palak Paneer
North Indian: Curry
Quantity: 874
Ingredient 1
ingredient 2
Step 1...
Step 2...
Step 3...
38
Navratna Kurma
North Indian: Curry
Quantity: 874
Ingredient 1
ingredient 2
Step 1...
Step 2...
Step 3...
39
40
CHAPTER 2. SOUTH INDIAN RECIPES
Vegetable Pulav
North Indian: Rice
Quantity: 874
Ingredient 1
ingredient 2
Step 1...
Step 2...
Step 3...
Chapter 4
Continental recipes
41
Apple Cinnamon Cake
Continental: Bakery
2 cups sugar
2 cups baking flour (Maida)
4 tbsp cinnamon
1 cup vegetable oil
34 eggs beaten
3 large apples peeled and diced
1 cup dry fruits and toasted nuts
Quantity: 4 Servings
Preheat oven to 350 degrees.
Grease and flour a baking pan.
Combine all ingredients in the order listed and mix well.
Pour into the baking pan and bake for 1 hour.
You may add 2 tbsp vanilla or almond or other suitable essence of your choice and mix with
the above ingredients
Dry fruits and fried nuts may consist of raisins, almonds, cashews, pecans etc as per your
choice. You may also add more for garnishing.
42
Banana Cake
Continental: Bakery
Quantity: 4 Servings
1
2
cup softened butter Cream the butter and sugar well until light and fluffy.
1 cup granulated sugar
1 12 cups baking flour(maida)
1 tsp baking soda
In a separate bowl sift the flour and the baking soda.
2 large eggs beaten Preheat oven to 350 degrees.
1 cup dry fruits and toasted nuts Grease and flour a baking pan.
3 ripe bananas mashed Add all the ingredients together and blend well.
Pour into the baking pan and bake for 1 hour.
You may add 2 tbsp vanilla or almond or other suitable essence of your choice and mix with
the above ingredients.
Dry fruits and fried nuts may consist of raisins, almonds, cashews, pecans etc as per your
choice. You may also add more for garnishing.
43
Subway(c) Sweet Onion Sauce
Continental: Sauces
1
2
cup light corn syrup
1 tbsp minced white onion
1 tbsp red wine vinegar
2 tsp white distilled vinegar
1 tsp balsamic vinegar
1 tsp brown sugar
1 tsp buttermilk powder
1
4 tsp lemon juice
1
8 tsp poppy seeds
1
8 tsp salt
pinch cracked black pepper
pinch garlic powder
Quantity:
Combine all ingredients in a small microwave-safe bowl.
Heat mixture uncovered in the microwave for 1 to 1 12
minutes on high until mixture boils rapidly.
Whisk well, cover and cool.
44
2
3
cup
Pasta
Italian: Entree
Quantity: 2 Servings
2 cups Pasta
1 spoon Olive Oil
1 tsp. Salt
6 cups water
Add Pasta and water to an empty pan. Add oil (so that
pasta does not stick to each other) and salt. Boil the contents. Once the water begins to boil turn off the flame and
close the pan. After 10 minutes strain the water.
Pasta Sauce Pour contents in a pan, and keep stirring it while boiling.
24 spoons Whipped Cream Once the sauce is boiling turn off the flame.
2 spoons Olive Oil
1
2 tsp Chilli Powder
Pinch of sugar
Salt to taste
1 cup Bell Peppers Fry the ingredients in Oil.
1 tsp Olive oil
1
2 tsp Sugar
3 tsp Ground Black pepper
Salt to taste
1 cup cheese
2 tsp Rosemary flakes
Grate the cheese.
When serving, put the pasta on a plate, pour the sauce on
top and garnish with fried vegetables, grated cheese and
rosemary flakes.
The fried vegetables are optional.
Put different colors of bell peppers for better presentation.
You may change the quantity of cheese as per your liking.
Cheese: Mozzarella, Cheddar, Pepper Jack etc.
Pasta: Spaghetti, Ricottini, Macoroni etc.
Whipped cream should be available in your local grocery store. Make sure you do not buy the ones which
come in a spray can.
45
46
CHAPTER 2. SOUTH INDIAN RECIPES
Quesquillada
Mexican: Entree
Quantity: 874
Ingredient 1
ingredient 2
Step 1...
Step 2...
Step 3...
Chapter 5
Other recipes
47
48
CHAPTER 2. SOUTH INDIAN RECIPES
Stuffed Buritto
MnM: Entree
Quantity: 874
Ingredient 1
ingredient 2
Step 1...
Step 2...
Step 3...
Ingredient Index
Apple
Baking flour
Cinnamon, 42
Cinnamon
Baking flour, 42
Baking flour
Apple
Cinnamon, 42
Banana, 43
Cinnamon
Apple, 42
Banana
Baking flour, 43
Brinjal
Tamarind, 22
Cinnamon
Apple
Baking flour, 42
Baking flour
Apple, 42
Coconut
Pumpkin
Rajma, 32
Rajma
Pumpkin, 32
Rice, 16
Yoghurt, 15
Corn Syrup, 44
ingi, 2331, 33, 3740, 45, 46, 48
Kesari Powder
Rava, 12
Lemon
Rice, 17
Paneer
Peas, 36
Peas
Paneer, 36
Potato, 35
Potato
Peas, 35
Pumpkin
Coconut
Rajma, 32
Rajma
Coconut, 32
Rajma
Coconut
Pumpkin, 32
Pumpkin
Coconut, 32
Rasam Powder
Tomato, 18, 19
Rava, 14
Kesari Powder, 12
Rice
Coconut, 16
Lemon, 17
Tamarind
Toor dal, 13
Toor dal
Tamarind, 13
Rice flour
Sambhar Powder
Tamarind, 21
Tamarind
Sambhar Powder, 21
Sambhar Powder
Rice flour
Tamarind, 21
Tamarind
Rice flour, 21
Tamarind
Brinjal, 22
Rice
Toor dal, 13
Rice flour
Sambhar Powder, 21
Sambhar Powder
Rice flour, 21
Toor dal
Rice, 13
Tomato
Rasam Powder, 18, 19
Toor dal
Rice
Tamarind, 13
Tamarind
Rice, 13
Yoghurt
Coconut, 15
Recipe Index
Aloo Mutter, 35
Apple Cinnamon Cake, 42
Avial, 15
Banana Cake, 43
Bisi Bela Bath/Hulianna, 13
Cilantro/Mint Thogayal, 31
Coconut Chutney, 28
Coconut Rice, 16
Kalan, 33
Lemon Rice, 17
Masaledaar Channa, 37
Mathanga Erissery, 32
Mor Kozhambu, 24
Navratna Kurma, 39
Onion Chutney, 27
Palak Paneer, 38
Paneer Mutter, 36
Paruppu Rasam, 19
Paruppu Thogayal, 30
Pasta, 45
Payasam - Traditional way, 25
Poricha Kootu, 23
Quesquillada, 46
Rava Kesari, 12
Rava Laddu, 14
Sambhar - Traditional way, 26
Stuffed Buritto, 48
Subway(c) Sweet Onion Sauce, 44
Tamarind Gothsu, 22
Tomato Rasam, 18
Tomato Thokku, 29
Vatral Kozhambu, 21
Vegetable Pulav, 40
Category, Cuisine Index
Bakery
Continental
Apple Cinnamon Cake, 42
Banana Cake, 43
Curry
Kerala
Kalan, 33
Mathanga Erissery, 32
North Indian
Aloo Mutter, 35
Masaledaar Channa, 37
Navratna Kurma, 39
Palak Paneer, 38
Paneer Mutter, 36
South Indian
Mor Kozhambu, 24
Poricha Kootu, 23
Sambhar - Traditional way, 26
Tamarind Gothsu, 22
Tamilnadu
Avial, 15
Vatral Kozhambu, 21
Entree
Italian
Pasta, 45
Mexican
Quesquillada, 46
MnM
Stuffed Buritto, 48
Rice
Karnataka
Bisi Bela Bath/Hulianna, 13
North Indian
Vegetable Pulav, 40
South Indian
Coconut Rice, 16
Lemon Rice, 17
Sauces
Continental
Subway(c) Sweet Onion Sauce, 44
Side dish
South Indian
Cilantro/Mint Thogayal, 31
Coconut Chutney, 28
Onion Chutney, 27
Paruppu Thogayal, 30
Tomato Thokku, 29
Soup
Tamilnadu
Paruppu Rasam, 19
Tomato Rasam, 18
Sweet
South Indian
Payasam - Traditional way, 25
Rava Kesari, 12
Tamilnadu
Rava Laddu, 14
Cuisine, Category Index
Continental
Bakery
Apple Cinnamon Cake, 42
Banana Cake, 43
Sauces
Subway(c) Sweet Onion Sauce, 44
Italian
Entree
Pasta, 45
Karnataka
Rice
Bisi Bela Bath/Hulianna, 13
Kerala
Curry
Kalan, 33
Mathanga Erissery, 32
Mexican
Entree
Quesquillada, 46
MnM
Entree
Stuffed Buritto, 48
North Indian
Curry
Aloo Mutter, 35
Masaledaar Channa, 37
Navratna Kurma, 39
Palak Paneer, 38
Paneer Mutter, 36
Rice
Vegetable Pulav, 40
South Indian
Curry
Mor Kozhambu, 24
Poricha Kootu, 23
Sambhar - Traditional way, 26
Tamarind Gothsu, 22
Rice
Coconut Rice, 16
Lemon Rice, 17
Side dish
Cilantro/Mint Thogayal, 31
Coconut Chutney, 28
Onion Chutney, 27
Paruppu Thogayal, 30
Tomato Thokku, 29
Sweet
Payasam - Traditional way, 25
Rava Kesari, 12
Tamilnadu
Curry
Avial, 15
Vatral Kozhambu, 21
Soup
Paruppu Rasam, 19
Tomato Rasam, 18
Sweet
Rava Laddu, 14
