dolly's delights
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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.
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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$oy their hot crisinessunder a 1alinese umbrella by our ool in #hailand, where she grew u, sharing
stories and comanionshi. "ll three generations of us make these dosasnow,but 3asha will swear that no one can outdo grandmas/
*******Tilly is Dollys younger daughter. Having lived, worked and vacationed in dozensof countries, she and her family enjoy multiple cuisines at their dinner table.
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CONTENTSBase Recipe#omato 'aste
Soups&abbage !ou&lear 7egetable !ou
Mutton8&hicken !ou#omato !ou
Salads & Dressings&arrot and 'omegranate !alad&hickea !alad&ream MayonnaiseMoong !rout !alad!routs and &abbage !alad
Meat
&hosDalchaMeat 1all &urry'un$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
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!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$al :ravy!tuffed 1itter :ourd
inger oods&auliflower )ritters&hanna Dal 7adas&ris 7adas&urd 7adas)ish &utletsMeat &utlets!amosas7egetable &utlets
Chutneys & Picles&oconut &hutney&oriander Mint &hutney)ish 'ickleMint &hutney
SnacMurukku
Caes & S'eets1anana &ake
&hocolate &ake 5Micro6&hocolate Dessert &ake&oconut and 1rown !ugar 'uddingEconomy &akeEggless &ake)ruit &ake:roundnut !weetMarble &ake!andwich &ake7anilla &ake
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!cings1utter Icing&ocoa Icing:lace Icing
Sugar ree Treats"le
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SOUPS
C$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
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(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
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!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.
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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$$D
Moong srouts F cu
&asicum @ small grated
&arrot @ big grated-nion @ medium grated
DressingK
0emon $uice @ tbs
:round 'eer @ ts
!ugar F ts
!alt to taste
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-live -il8!alad oil tbs
Mi> oil, lemon $uice, sugar and salt in a closed container and shake well until
combined. Mi> all the other ingredients in a salad bowl. 'our over the dressing
and toss well. (efrigerate and serve.
#o make the Moong srouts.
!oak the whole green moong dal for 4 hours, changing the water at least once.
#hen drain in a colander. &over over with a net and leave it for another day or
two until the dal srouts. !hake the dal now and then. !rinkle a little water every
time you shake. #hese srouts will kee fresh in the refrigerator for more then a
fortnight if stored in an airtight lastic container. "ll other dals can also be
srouted the same way.
SPRO)TS $ND C$BB$(E S$$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
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&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
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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 $uice and salt to taste. !hae into meat balls.
&urryK
-nion aste tbs
#omato aste H cu
:inger garlic aste @F tss
&hilly owder @ tbs
&oriander owder tbs
&umin owder @ts
'eer owder @ ts
)ennel F ts
-il 4 tbs
&oconut milk H cu
&urry leaves @ srig
!alt tss or to taste
?ater tbs
)resh coriander leaves for garnishing
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%eat oil in a an. Dro fennel seeds and curry leaves into the hot oil. "dd
onion and ginger garlic astes and fry for a minute or two. #hen add the
owders mi>ed in tbs water. !tir and add tomato aste and salt. ?hen
the curry simmers, add the meat balls and finally the coconut milk. &over
and cook for a few minutes and turn off the fire when the curry is at the
desired consistency. !erve garnished with fresh coriander leaves.
P)N.$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
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without adding water6
:round &innamon F ts
:round &loves F ts
'ottu kadalai, owdered @ ts
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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
:inger :arlic aste @ tbs
-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 $uice from half a lime. Dress with choed coriander leaves. !erve
hot with fried rice, chaathis or naans 5see Indian Breads6.
C,!CKEN DE!(,T
&hicken @ kg medium ieces
:inger :arlic aste @ tbs
&urd F cu
&hilly owder @ ts
&oriander owder @ ts
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#urmeric owder @8 ts
7inegar @ ts
-il @ tbs
!oya sauce @ tbs
#omato ketchu tbs
!alt to taste
Mi> everything together e>cet soya and tomato ketchu. Marinate the
chicken overnight in the fridge. #he ne>t day, transfer the chicken into a
large baking tray. !et the oven at CC degrees celsius in the bake and grill
mode and cook the chicken for an hour. 'lace a nonstick an on the fire
and transfer the baked chicken into it. "dd soya sauce and ketchu and
mi> well. !erve hot.
C,!CKEN !N TOM$TO P$STE 1M!CRO2
&innamon @ stick
&hicken F kg
-nion finely choed @
#omato aste F cu
&orn flour F tbs
7inegar @ tbs
:arlic 4 cloves crushed
#omato ketchu tbs
?ater H cu
!ugar @ ts
&oriander leaves @ ts choed
&ombine chicken, onion and cinnamon stick with tomato aste in a
shallow microwaveable dish. &ook on high @ minute. "dd corn flour,
vinegar and crushed garlic, water and sugar. &ook for @C more minutes.
!tir and serve hot, garnished with a srinkling of fresh coriander.
C,!CKEN O"ER NOODES
&hicken F kg
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&hilly owder @F tss
'eer owder @ ts
:aram Masala F ts
:inger @ inch choed
:arlic A cloves choed
-nion @CC gms choed lengthwise
&urd F cu
&ashewnut aste @ ts
&oconut milk @CC gms
-il JC gms
!alt to taste
)ry -nions and set aside. "dd chicken, curd, cut ginger 5no salt6 and
marinate for C minutes. %eat oil in a kadai. Mi> the masala owders in a
little water and fry for a while. #hen add the marinated chicken and salt
and cook till the chicken is tender. "dd cut garlic, cashewnut aste and
coconut milk. 1efore serving, dress with fried onions.
C,!CKEN KORM$
&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
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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
:inger :arlic aste @ tbs
7inegar or 0ime
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#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 $uice and almonds. !tuff
the chicken. 'lace the stuffed chicken in a roasting an and our chicken stock
over it. 1ake at CC degrees centigrade for an hour or until done, setting the oven
at a bake and grill mode.
SP!C- C,!CKEN
&hicken ieces CC gms
with or without bones
!oya sauce tbs
!ugar @ ts
!alt F ts
&ashewnuts @J@A broken into halves
?hole (ed chillies A deseeded
(ed chilly owder @ ts
:arlic cloves crushed
-il tbs
&orn flour level tss
mi>ed in @ tbs water
Mi> chicken, soy sauce, salt, sugar and vinegar and marinate for @@F
hours. %eat oil. "dd broken cashewnuts, dried chillies, chilly owder and
garlic. !aut for a minute or two. 'lace chicken ieces in another an and
cook. ?hen done, add corn flour, then the fried ingredients. Mi> well and
serve.
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TOM$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
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#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,
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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
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5!oak the rice for @C minutes6
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!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
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:inger :arlic aste @ ts
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.
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&"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
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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 $RiS! ROT!
(ice flour @ cu
&oconut H cu bite si+e ieces
!alt @ ts
1oiling water H cu
-il for frying
Mi> flour, coconut ieces and salt. 'our boiling water and mi> it well with a
wooden soon to make a smooth dough. Make small balls and flatten each ball
into circular, flattened bread. !hallow fry till cris and golden.
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7ariationK #he same dough can be rolled into small balls and served
steamed.
R!CE C$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$al JC gms
-nion ground to a aste
:inger :arlic aste @ ts
#omato aste F cu
#amarind aste @ tbs
&hilly owder or to taste
&oriander owder @F tss#urmeric F ts
&umin8
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!alt to taste
&ut brin$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
&oriander 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
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!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
&oriander owder @ tbs
&hilly owder @tbs
:round cumin @ ts
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: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$NEER
!inach 5'alak6 bunches
&ottage cheese 5'aneer6 JC gms
&umin seeds F ts
"safoetida H ts
-nion @ choed fine
#omato aste @ cu
&oriander owder @ tbs
&hilly owder F tbs
#urmeric H ts
:round &umin @ ts
:aram Masala F ts
:arlic B cloves choed fine
!alt to taste
-il tbs
&ube the aneer and set aside. &lean the 'alak and cook in F cu water
or microwave for @C minutes. &ool and grind to a aste in an electric
mi>er. %eat oil in a an. "dd cumin seeds, asafoetida and garlic and
saut. "dd onions and fry until translucent. "dd all the masalas and
tomato aste and fry for a few minutes. "dd the alak mi> and salt to
taste. )inally, add the aneer ieces. 'ut the lid on the an, turn off the
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fire and let it stand before serving. !erve hot with chaathis or naans 5see
Indian Breads6.
ROaSTED BR!N.$ (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 @
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!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
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!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
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: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
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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 $ust before serving.
7egetable )illingK
Mi>ed vegetables 5cauliflower,
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cabbage, casicum, carrots, eas6 @ cu
'otatoes , boiled and mashed
:aram Masala F ts
-nion @ choed fine
:reen chillies 4 choed fine
:inger :arlic aste F ts
#urmeric H ts
!alt to taste
-il tbs
%eat oil. )ry onion, chillies and ginger garlic aste for a minute or two. "dd the
choed vegetables, salt and turmeric. 'our H cu water and cook. -nce the
water is drained, add the mashed otatoes and garam masala and mi> well.
Meat fillingK
(elace mi>ed vegetables with minced meat 5chicken, mutton or beef6
and follow the same method.
"E(ET$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
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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
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#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.
:inger :arlic aste @ tbs
&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'
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(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$KE
!ugar @ cu
Eggs
!our milk H cu
1utter F cu
)lour 5Maida6 cus
1aking owder F ts
!oda O ts
!alt H ts
7anilla essence @ ts
Mashed 1ananas @ cu
1eat together the butter and sugar. 1eat in the eggs one at a time. !ift
together all the dry ingredients. "dd the flour mi> and the sour milk to the
beaten mi> alternatively. "dd the essence and finally the mashed rie
bananas. 'our into a round J>J and dee reared baking tin and
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bake in a reheated oven at @BC degrees celsius for J minutes or until
done. #his cake is always moist.
C,OCO$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
7anilla essence @ ts
!ift flour with soda and set aside. &ream butter and sugar. "dd eggs. Mi>
cocoa with boiling water. "dd sour cream, sifted flour, cocoa and vanilla,
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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
7anilla essence @ ts
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!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
7anilla essence @ 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 $uice to the sugar and butter mi>.
)inally add the flour and fruit mi>. #ransfer the batter to a reared baking
dish, B round or P s2uare. 1ake in a reheated oven at @PC degrees
centigrade for 4J minutes or until done. &ool the cake, rick it with a fork
and our tablesoons of rum over it. ?ra the cake in butter or wa>
aer and wra it again in aluminum foil. !tore it in a cool lace. #he more
it matures the tastier it will be.
(RO)NDN)T S8EET
:roundnuts F kg
1rown sugar O kg
?ater F cu
(oast the groundnut in a heated an without oil and remove the husk. Mi>
the brown sugar and water and lace on the fire. ?hen the brown sugar
starts boiling dro a little into a dish of water. If it curdles, the consistency
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is right for stirring in the eanuts. !read the eanut mi> on a greased
latter. -nce it cools enough to handle, shae into balls.
M$RBe C$KE
1utter JC gms.
!ugar JC gms.
)lour 5Maida6 JC gms sifted1aking owder @ ts
Eggs 4
7anilla essence @ ts
&ocoa tbs
0ukewarm water @ or tbs
1eat together butter and sugar until fluffy. 1eat in the eggs one at a time
and beat. "dd vanilla and flour sifted with the baking owder. Divide the
batter into two arts. In one art, add the cocoa mi>ed in one or two
tablesoons of lukewarm water. 'reare a baking tray, B round or P
s2uare, and soon in the batters alternatively. 1ake in a reheated oven
at @BC degrees centigrade for 4C minutes or until done. )or a more
colourful cake, divide u the batter into several arts and add colours and
essences as desired. " srinkling of nuts and raisins may also be added
if desired.
S$ND8!C, C$KE
)lour 5Maida6 JC gms
!ugar JC gms
1utter JC gms
Eggs 41aking owder @ ts
7anilla essence @ ts
%ot water @ tbs
!ift the flour and baking owder together. &ream sugar and butter
together until light and fluffy. 1eat in the eggs one at a time, adding a
tablesoon of the flour with the second egg and each subse2uent egg.
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#ransfer the batter into a B round or P s2uare, reared baking an and
bake at @BC degrees celsius for 4J minutes or until done.
7ariations
@ tablesoon of cocoa owder beaten in hot water for &hocolate cake.
@ tablesoon of instant coffee owder added to flour for coffee cake.
"$N!$ C$KE 1M!CRO2
Eggs
'owdered !ugar F cu
5sugar has to be owdered
to revent burning6
7anilla essence @ ts
dros yellow colouring
5if desired6
)lour 5Maida6 F cu
1aking owder @ level ts
-il F cu
Milk H cu
!ieve flour = baking owder together. 1eat sugar = eggs until fluffy. "dd
oil gradually, beating lightly. "dd milk and colour.
)old in flour a little at a time, till all the flour is used u. 'our into
microwaveable baking dish, J>J and dee. Microwave on high,
uncovered for 4 minutes. #he cake will aear wet. Do not overbake. 0et
stand in microwave 4J minutes. (emove and let cool J@C minutes before
removing from dish.
B)TTER !C!N(
1utter @J gms
Icing sugar JC gms
Milk tbs
&olouring and flavouring of choice
1eat butter with half the icing sugar until smooth. "dd remaining icing
sugar with milk and flavouring. 1eat until creamy.
#his icing can be refrigerated for several weeks in an air tight container.
COCO$ !C!N(
!ugar @ cu
&ocoa tbs
Milk tbs
Egg @
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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
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&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.
$SS!+B)TTER M!K
&L(D @ &L'
!ugar free F ts
!alt @ inch
&ucumber @ small grated
'eer owder H ts
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In a blender add curd, salt and sugar free. 1lend for a minute or two. 'our in the
glass, to it with grated cucumber and eer owder.
P$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$M
MI0; &L'!
Milk owder @ tbs
Ice &ream 'owder or
&ustard owder @ tbs
&orn flour @ ts
:elatin @F tbs
7anilla essence @ ts
!ugar free owder about H cu or
to taste
)resh cream tbs
Lsing a little milk, mi> to a smooth aste, the milk owder, corn flour and ice
cream owder. "dd the aste to the remaining milk and boil over a low flame,
stirring continuously. !oak gelatin in tablesoons of water. Melt it in the
microwave oven or over a an of hot water. "dd sugar free owder to gelatin
and mi> well. *ow add this to the milk mi>ture after removing from fire. 1eat
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thoroughly. )or a richer ice cream, add tablesoons of fresh cream. 'our
into an airtight container and free+e. "fter @C minutes, remove from free+er,
beat again and return to free+er. !erve with chocolate cake or fruits of your
choice.
,$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
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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
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tbsp #ablesoon
tsp #easoon
Toor Dal " lentil variety
7rad dal " variety of white lentil black when whole.
.
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