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| COOKERY BOOKS |
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COOK & SEE - PART 1 |
(SAMAITHU PAR) |
Vegetarian Recipes |
IndianVegetarian Recipes |
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SECTION 1 |
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MAIN COOKERY RECIPES |
1. |
Sambar Varieties |
2. |
Vatral Kuzhambu Varieties |
3. |
Poritha Kuzhambu, Pitlay Varieties |
4. |
Rasam Varieties |
5. |
Aviyal,Kootu Varieties |
6. |
Pachadies and Curd Pachadies |
7. |
Thuvaiyals and Chutneys |
8. |
Kosumallies (Indian Salads ) |
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9. |
Curries(Poriyal Varieties) |
10. |
Payasam Varieties |
11. |
Pickles Varieties |
12. |
Curry vadam of Wafer preserves |
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SECTION 2 |
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TIFFIN VARIETIES |
13. |
Pongal Varieties |
14. |
Idli, Dosai Varieties |
15. |
Rotties,Chappathis Varieties |
16. |
Uppuma Varieties |
17. |
Sevu or Sevai(Vermicelli) Varieties |
18. |
Prepaid Rice Varieties |
19. |
Kozhukkattai Varieties |
20. |
Vadai, Vellaiappam, Varieties |
21. |
Bonda,Pakoda Varieties |
22. |
Cheedai,Muruku,Thenkuzhal etc |
23. |
Kesari,Halwa Varieties |
24. |
Kunjaladu, Burfy Varieties |
25. |
Pathirpeni , Samosa Varieties |
26. |
Sojji Appam,Poli Varieties |
27. |
Special Recipes for Some Important Festival Days |
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APPENDICES |
1. |
Some hints for lightings the ovens |
2. |
Preparation of (Filtered) Coffee |
3. |
Methods of Cooking Rice |
4. |
Some Valuable Hints |
5. |
A Shopping Guide |
6. |
Some Useful Utensils |
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COOK & SEE - PART 2 |
(SAMAITHU PAR) |
Vegetarian Recipes |
IndianVegetarian Recipes |
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SECTION 1 |
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TIFFIN VARIETIES |
1. |
Almond Poori, Bombay Jilebi, Badhusha |
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Varieties |
2. |
Dhoodh Peda, Thiratupal, Basunthi |
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Varieties |
3. |
Jelly, Cake Varieties |
4. |
Carrot Halwa, Semolina (Rava) Thulli |
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Varieties |
5. |
Gulab Jamun, Rasagulla Varieties |
6. |
Ladu Varieties |
7. |
Appam, Athirasam, Sukiyan Varieties |
8. |
More Jaggery Sweets |
9. |
Paruppu Thenkai Varieties |
10. |
Nokkal Varieties |
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11. |
Pittu,Ukkarai Varieties |
12. |
Milk Kozhukattai Varieties |
13. |
Coconutmilk and Payasams |
14. |
Poli Varieties |
15. |
Roti, Biscuit Varieties |
16. |
Fruit Jam Varieties |
17. |
Some Salt Preparations |
18. |
Some samosa Varieties |
19. |
Masala Uppuma, Idli Usili Varieties |
20. |
Buttermilk Gruel (moar Koozh), Tamarind (sour) |
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Pongal (puli Pongal), Varieties |
21. |
Prepard Rice Varieties |
22. |
Some Miscellaneous Eats |
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SECTION 2 |
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MAIN COOKERY AND MISCELLANEOUS |
23. |
Some Curry Varieties |
24. |
Some Soup Varieties |
25. |
Some Koottu Varieties |
26. |
Some Keralite Dishes |
27. |
Sundal Varieties |
28. |
Chips Varieties |
29. |
Vathal Varieties |
30. |
Pickles Varieties |
31. |
Cooking Powder Varieties |
32. |
Appalams and Pappads |
33. |
Some Invalid Diets |
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APPENDIX |
1. |
Average Requirements For A Small Family Of |
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Four Members |
2. |
For Users OF LPG Stoves |
3. |
Tips For Saving |
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