The Foolproof Cookbook : For Brides, Bachelors & Those Who Hate Cooking

277 Pages·2011·6.59 MB·English

by  Singh

Hay House Publishers (India) Pvt. Ltd.
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[email protected]
www.hayhouse.co.in
Copyright © Rohini Singh, 1998
Revised and updated edition (in full colour), 2011
The moral right of the author has been asserted.
All rights reserved. No part of this publication may be reproduced, by any
mechanical, photographic, or electronic process, or in the form of a
phonographic recording, nor may it be stored in a retrieval system, transmitted,
or otherwise be copied for public or private use – other than for “fair use” as
brief quotations embodied in articles and reviews without prior written
permission of the publisher.
Illustrated and designed by
Illustrated and designed by
Kadambari Misra
ISBN 978-81-8998857-9
Printed and bound at
Thomson Press (India) Ltd.
For
Shyamala Shiveshwarkar,
who got me going.
CONTENTS
INTRODUCTION
How to Use This Book
The Secret of Creative Cooking
Basic Ingredients
(Dals, Vegetables, Spices) EVERYDAY BASICS
Kneading Atta, the Dough for Chapattis
To Make Chapattis
To Boil Rice
Setting Yogurt
Making Paneer
(Cottage Cheese)
Roasting Papad
Roasting and Grinding Spices
Daily Chopping and Cutting
Preparing Other Salad Vegetables
Storing Foods
USEFUL UTENSILS
BREAKFAST BASICS
Boiled Eggs
Fried Eggs
Butter Eggs
Spicy Scrambled Eggs
Omelettes
Stuffed Omelettes
Toasted Cheese Sandwiches
French Toasts
Grilled Cheese Toasts
Chips and Sausages
Paratha Breakfast
Stuffed Parathas
Upma
Breakfast Drinks
SIMPLE EVERYDAY COOKING
Mung Dal
(Split Green Gram)
Keema-Mattar
(Minced Meat Cooked with Peas)
Dal Panchratan
(Mixed Pulses)
Sookhi Bhindi ki Sabzi
(Dry Cooked Okra with Onions)
Tariwale Mattar-Aloo
(Curried Peas with Potatoes)
Matki ki Sabzi
(Sprouted Gram Cooked with Onions)
Tariwala Gosht
(Meat Curry)
Gobi ki Sabzi
(Spicy Cauliflower)
Adrak Nimbu Salad
(Ginger Slices in Lemon)
Mung Dal
(Split Green Gram)
Paneer Shimla Mirch ke Saath
(Cottage Cheese Cooked with Capsicum)
Sambar
(Pulses Cooked with Vegetables)
Mattar Chawal
(Rice Cooked with Peas)
Kheere ka Raita
(Spiced Yogurt with Cucumber)
Kachumbar
(Finely Chopped Mixed Salad)
Channe ki Dal
(Bengal Gram/ Split Peas)
Baingan ka Bharta
(Mashed Eggplant)
Sookhe Mattar
(Dry Cooked Peas)
Anda Tari
(Curried Eggs)
Tariwala Murgh
(Chicken Curry)
Aloo Shimla Mirch ke Saath
(Potatoes Cooked with Capsicum)
HOLIDAY COOKING
Tamatar Aloo
(Potatoes Cooked with Tomatoes)
Puri
(A Deep-Fried Bread)
Boondiwali Dahi
(Yogurt with Chickpea Flour Drops)
Kadhi
(A Chickpea Flour Based Speciality)
Rajmah
(Curried Kidney Beans)
Yakhni Pulao
(Rice Cooked with Meat)
Pyaz-Tamatar ka Raita
(Yogurt with Onions and Tomatoes)
Chatpate Aloo
(Spicy Fried Potatoes)
Baked Macaroni
Aloo Tikki
(Potato Cutlets)
Shammi Kebab
(Meat Cutlets)
Moussaka
Carrot and Coconut Salad
Khatte-Meethe Baingan
(Sweet and Sour Eggplant)
Kashmiri Gosht
(Meat Cooked with Nuts and Yogurt)
Fried Pepper Chicken
Mashed Potatoes
Fresh Tomato Salad
Thai Green Curry
Cucumber Salad
Some More Soups