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PREFACE
INTRODUCTION
METHODS OF COOKING
RECIPES
1.
CEREAL PREPARATIONS
1.1.
Rice Preparations
1.1.1.
Plain cooked rice
1.1.2.
Khicheri
1.1.3.
Pulao
1.2.
Wheat Preparations
1.2.1.
Paratha
1.2.2.
Phulka
1.2.3.
Puri
1.2.4.
Pathura
1.2.5.
Potato Paratha
Nutritive
Value (Per Serving) of Cereal Preparations
2.
DAL PREPARATIONS
2.1.
Cooked Dals
2.1.1.
Bengal gram dal
2.1.2.
Black gram dal
2.1.3.
Green gram dal
2.1.4.
Lentil dal
2.1.5.
lentil dal (Bengali)
2.1.6.
Red gram dal
2.2.
Cuddy
2.3.
Kootu
2.4.
Spinach-with-dal
2.5.
Sambar
Nutritive Value (Per Serving) of dal
Preparations
3.
PREPARATIONS BASED ON WHOLE GRAM
3.1.
Chole
3.2.
Green gram whole
3.3.
Lentil whole
3.4.
Rajmah or Rawan
Nutritive Value (Per Serving) of
Preparations Based on whole grams
4.
VEGETABLE PREPARATIONS
4.1.
Preparation with Gravy
4.1.1.
Avial
4.1.2.
Bagara Baigan
4.1.3.
char-chari
4.1.4.
Micrchi-Ka-Salan
4.1.5.
Peas and Pani
4.1.6.
Peas and Potato Curry
4.1.7.
Potato Curry
4.1.8.
Potato stew
4.1.9.
Soup
4.1.10.
Vegetable Kofta Curry
4.1.11.
Vegetable Khorma
4.2.
Dry Preparations
4.2.1.
Beans and Potato
4.2.2.
Brinijal and Potato
4.2.3.
Capsicum and Potato
4.2.4.
Cauliflower and Carrot
4.2.5.
Dondakaya
4.2.6.
Ladies finger
4.2.7.
Pumpkin curry
4.2.8.
Ridge gourd
4.2.9.
Bhurtha
4.2.10.
cabbage
4.2.11.
Stuffed tomatoes
4.2.12.
Vegetable cutlet
4.2.13.
Yam and Fenugreek Leaves
Nutritive
Value (Per Serving) of Vegetable Preparations
5.
SAVOURY SNACKS
5.1.
Awal
5.2.
Bajji(Pakora)
5.3.
Basen-ka-pura
5.4.
Cashewnut cutlets
5.5.
Chat
5.6.
Cheese balls
5.7.
Dahi vada
5.8.
Vada
5.9.
Masala vada
5.10.
Dalia(salted)
5.11.
Dosa
5.12.
Masala dosa
5.13.
Onion dosa
5.14.
Idli
5.15.
Kodai shooter kachori
5.16.
Onion pakori
5.17.
Potato bonda
5.18.
Sago vada
5.19.
Samosa
5.20.
Sandwiches
5.21.
Savian upma
5.22.
Upma
5.23.
Vegetable puffs
Nutritive Value (Per Serving) of
Savoury Snacks
6.
SWEET SNACKS
6.1.
Basen-kee-barfi
6.2.
chikki
6.3.
Dalia(sweet)
6.4.
Fruit cake
6.5.
Jam tart
6.6.
Lemon tart
6.7.
Nut biscuits
6.8.
Rice puttu
6.9.
Sandesh
6.10.
Queen cakes
Nutritive Value (Per Serving) of Sweet
Snacks
7.
PUDDINGS AND DESSERTS
7.1.
Blanch mange
7.2.
Bread pudding
7.3.
Caramelised custard
7.4.
Double-kaa-meetah
7.5.
Floating island
7.6.
Halwa(kesari)
7.7.
Jelly with custard
7.8.
Payasam (Kheer)
7.9.
Pooran Poli
7.10.
Savian
7.11.
Steam cake
7.12.
Suji payasam
7.13.
Srikhand
7.14.
Walnut pudding
Nutritive Value (per serving) of Sweet
Snacks
8.
NON-VEGETARIAN PREPARATIONS
8.1.
Dam-kaa-chicken
8.2.
Fillet of fish
8.3.
fish cutlets
8.4.
Fried fish
8.5.
Fish jhol
8.6.
Irish stew
8.7.
Liver do pizza
8.8.
Mutton ball curry
8.9.
Prawn do piazza
8.10.
Prawn curry
Nutritive Value (Per Serving) of
Non-Vegetarian Preparations
9.
CHUTNEYS
9.1.
Coconut chutney
9.2.
Coriander chutney
9.3.
Groundnut chutney
9.4.
Mint chutney
9.5.
Instant chutney
9.6.
Tamarind chutney
9.7.
Tomato chutney
Nutritive Value (per Serving) of
Chutneys
10.
READY TO USE CONDIMENTS
10.1.
Panch foran
10.2.
Garam masala
10.3.
Sambar masala
Nutritive Value of 100 g condiments
Approximate
weights (in g.) and their equivalent measures/no. of
foodstuffs
List of
food stuffs (raw) included to work out the averages
Average
nutritive value of foodstuffs (raw) per 100 g
Glossary to
terms used in food preparations |
