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Books > History > Rasachandrika: Saraswat Cookery Book (With Notes and Home Remedies Useful Hints and Hindu Festivals)
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Rasachandrika: Saraswat Cookery Book (With Notes and Home Remedies Useful Hints and Hindu Festivals)
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Rasachandrika: Saraswat Cookery Book (With Notes and Home Remedies Useful Hints and Hindu Festivals)
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Description
About the Book

Saraswat cuisine has uniqueness and individuality of its own, in the name of recipes, ingredients, style of preparation, distinctive occasion for such preparations, and, of course, the flavour and taste.

'Rasachandrika' is one of the classics among cookery books in Marathi. Generations of housewives have begun their culinary career by reading and following this book.

Now the secrets of Saraswat cookery would be available to a much wider readership through this English edition. Housewives will find in the book a large of recipes in an easy-to-follow manner.

A special feature of this book is a short but important section on home remedies which have made a life of many a housewife much more trouble-free.

Preface

The Saeaswat Mahila Samaj was founded on September 6, 1917. The publication of the first edition of Marathi Rasachandrika was undertaken during its Silver Jubilee year and it was brought out on October 30, 1943. Only a thousand copies of this edition were printed which were sold out within a month.

Several members of the Samaj made additions and alterations which were incorporated in the future editions. The fact that the Marathi Rasachandrika went into its ninth edition evidently shows it popularity among the Saraswats as well as other communities. The Saraswat Mahila Samaj is very grateful to all the members of the Samaj and other friends for their contribution to this book.

The metric system of weights and measures was introduced in 1958 in this country. So this was introduced in the cooking section from the seventh Marathi edition onwards. This conversion was done by Smt. Shalini G.Sirur and Late Smt. Shreemati M. Nadkarni.

As the book was found to be so popular it was translated in Hindi and published in 1958.

The late Smt. Kalyanibai Samsi had the idea of publishing the English edition of Resachandrika as far back as twenty years ago, but the project did not materialise at the time. So it was decided to publish it this years when the translation has been fully completed.

The English translation of the cookery section has been done by Smt. Mira G. Hattiangadi and Smt. Neela C. Balsekar. The simple remedies given in the Home Remedies Section and Some Useful Hints originally furnished by Smt. Hira Nadkarni have been translated with necessary has been translated by Shri Mangesh Rao Sujir.

The Saraswat Mahila Samaj is grateful the renowned artist Shri P. G. Sirur for the painting of a Saraswat kitchen in 1940s no the front cover done by him free charge for the first Marathi edition of Rasachandrika published in 1943 and to Shri Nandan Ballwalli for the inside coloured photographs.

Editing of this book with corrections, translation-modifications and changes wherever necessary have been carried out by Smt. Sarala B. Kalthod and SmL Kunda M Kagal. Also Smt. Shalini G. Sirur and Smt. Shaila S. Hemmady have assisted.

Our thanks are due to all the above mentioned persons as well as 'to Shri Sadanand and Smt. Ninnala S. Bhatkal, to Shri Ramdas G. Bhatkal and Shri Raghunath N. Gokarn of Popular Prakashan and to several others for their valuable advice and help in bringing out the first edition in response to the great demand from the younger generation which is more conversant with English than Marathi.

We are glad to mention that, as we hoped, all 2000 copies of the first edition of English Rasachandrika printed in June, 1988 were received with tremendous enthusiasm and appreciation. Hence, we are glad to bring out the second edition to meet the increasing demand.

In this edition we have added a few more typical and popular Saraswat recipes which were not included in the previous editions of Rasachan- drika so far. Also, the proportion of chillies in the curries has been reduced taking into consideration the diet consciousness of the present generation. Improvements in some recipes have also been incorporated.

Thanks to the sincere efforts and unstinted co-operation of all the members of Managing Committee of The Saraswat Mahila Samaj, we are proud to present to you this revised second edition, which we hope will be received with greater enthusiasm.

Foreword to Marathi Edition

Cooking is an art and both men and women should be proficient.in it as it becomes a necessity in this age of small families and self- reliance. Although cooking is so essential, the importance given to this art is much less than to that given to others and the enthusiasm to teach it, is utterly lacking.

This book was, therefore, written by my mother-in-law, the late Smt. Ambabai Samsi, to make up for just this lack of enthusiasm. Both she and the rest of us hoped fervently that the book would be published in her lifetime, so that she could see the utility of it, but unfortunately this was not to be as she passed away very suddenly on December 17 ,1938, without being able to see the publication of this book.

I had also hoped that it would be published at least before her first death anniversary, but although the manuscript was ready, it had to be edited, which took some more time. The editing was done with the help of Smt. Indirabai Kallianpurkar, Smt. Apamabai Jathar, and Smt. Rukmabai Tallur to whom I am greatly indebted for their help and their willingness to spare their valuable time.

My mother-in-law also wished to include a section of home remedies in this book. This idea was fully supported by two mem- bers of the Saraswat Mahila Samaj, namely, Smt. Sitabai Padbidri and Smt. Kamalabai Dongerkery. The actual writing of the home remedies was a team effort by many friends but the methodical arrangements of the matter and preparation of the glossary was done by Dr. Smt. Girijabai Heble.

Finally I wish to express my deep gratitude to the Saraswat Mahila Samaj, who undertook the responsibility of publication.

This book is the result of long perseverance and intense hard work on the part of my revered mother-in-law and the enthusiastic follow-up-by the members of the Saraswat Mhila Samaj. I feel very happy, therefore, to present this masterly work to the readers.

Contents

Preface v
Foreword to Marathi Edition vii
Author's Note to Marathi Edition ix
Masalas 1-3
Amit masala 1
Kholamba masala 2
Rasam masala 2
Tamil saar masal 2
Sambar masala 3
Method of grinding masalas containing coconut gratings 3
Dishes Served with Rice Gruel 3-6
Indian spinach curry (liquid) 3
Bottle gourd curry 4
Leafy vegetable curry 4
Colocasia stem curry 5
Raw mango chutney 5
Raw mango raita (varieties 1&2) 6
Indian gooseberry hindi 6
Side Dishes 7-87
Ptatoes (varieties 1-31) 7
Yam (varieties 1-10) 17
Brinjal (varieties 1-16) 21
Radish (varieties 1-10) 27
Carrots (varieties 1-4) 30
Beetroot (varieties 1-5) 31
Tomatoes (varieties 1-8) 33
Knowl-khol (varieties 1-6) 36
Cabbage (varieties 1-7) 38
Onions (varietics 1-6) 40
Cauliflower (varieties 1-7) 42
Lady's fingers (varieties 1-12) 44
Raw banana (varieties 1-9) 48
Banana flower (varieties 1-3) 51
Tender core of banana trunk (gabbo) (varieties 1-3) 53
Ripe rajali banana (varieties 1-5) 54
Kovai (tendli (varieties 1-9) 56
Sanake gourd (varieties 1-11) 59
Bitter gourd (varieties 1-8) 63
White gourd (bottle gound) varieties 1-2) 66
Ripe mango (varieties 1-2) 67
Raw green mango (varieties 1-3) 68
Tender bamboo shoots (varieties 1-3) 69
Cluster beans (varieties 1-6) 69
French beans (varieties 1-5) 71
Ridge gourd (varieties 1-4) 73
Green peas (varieties 1-6) 75
Capsicums (varieties 1-7) 77
Cucumber (varieties 1-10) 80
Koshimbirs 83
Tender raw jackfruit (varieties 1-4) 84
Red pumpkin (varieties 1-5) 85
Semi Liquid Chutneys 87-89
Coriander jeaves 87
Bitter gound 87
Dried brinjal 88
Bengal gram dal 88
Sesame seeds 88
Green chilli 88
Garlic 89
Cummin and coriander seed 89
Sweet and sour chutney 89
Pounded Dry Chutneys 89-91
Bengal gram dal 89
Roasted bengal gram dal (varieties 1-2) 90
Sesam seeds 90
Curry leaves 90
Garlic 91
Leafy Vegetables 91-101
Fenugreet (varieties 1-6) 91
Colocasia leaves (aalu) (varieties 1-10) 93
Negro coffee leaves or takla (varieties 1-2) 97
Leafy vegetables upkari 98
Indian spinach (varieties 1-2) 98
Raita (varieties 1-4) 99
Golym Sambare (Ball semblware) 100
Avial 101
Curries and Saars 101-111
Coconut curries 101
Tamblis 102
Saar or rasam (varieties 1-12) 103
Red gram (toor dal) preparations (varieties 1-11) 107
Pulses 111-116
Horse gram (varieties 1-3) 111
Green gram (varieties 1-5) 112
Field beans (varieties 1-3) 114
Maize (varieties 1-2) 115
Sweet and Savoury Dishes 116-134
Steamed (varietiea 1-14) 116
Ripe jackfruit muluk 121
Green gram suknmdc 121
Puranpoli 121
Naral poli 122
Sanjiryo 122
Pole (Pancakes) (varieties 1-12) 123
Appe 127
Eriappe 128
Pakode 128
Palervade 128
Vade (Vlrieties 1-12) 129
Undlakal (sweet) 133
Undlakal (savoury) 133
Vegetable samosas 134
Potato vadc 134
Rice Dishes 135-145
Kichadi (sweet) 135
Khichadi (savoury) 135
Bhaat - brinjals 136
Bhaat - cauliflower 136
Biranji 137
Pulav 138
Bhaat- saffron navoured (sweet) 139
Rasayane _ 139
Kheer (varieties 1-15) 140
Srikhand 145
Puddings 145-146
Idli Pudding 145
Rava pudding 145
Orange pudding 146
Bread pudding 146
Tea-Time Snacks 146-148
Chakalis 146
Tengodle 147
Katla Pedhe 147
Murku 147
Potato Chakalis 147
Kadabolis 148
Shev 148
Ladus (Unde) 148-152
Soft bundi 148
Moti choor 149
Churmi 150
Besan 150
Wheat flour 150
Besan and wheat rava 151
Wheat rava 151
Raghavadas 151
Cashewnut 151
Goolpapadi 152
Sesame seeds 152
Booridi and puffed rajgira 152
Halwa 153-155
Tilgul 153
Bottle gourd (varieties 1-2) 153
Ripe rajali banana 154
Ripe rajali banana anjir (figs) 154
Arrowroot halva 155
Burfies 155-159
Cashewnut burfi 155
Abmond burfi 156
Potato burfi 156
Bottle gourd burfi 156
Coconut burfi 156
Wheat rawa burfi 156
Milk and rawa burfi 157
Curd burfi 157
Gupchup burfi or nankatai 157
Mesurpak (besan burfi) 158
Chocolates 158
Toffees 158
Groundnut chikki 159
Puffed rice chikki 159
Coconut chikki 159
Some more Snacks 159-173
Cakes (eggless) 159
Salted biscuits 160
Sweet biscuits (varieties 1 & 2) 160
Karanji (samosa) 160
Jaggery karanji (nevaryo) 161
Modak (jaggery and coconut) 161
Mande 162
Surali - holagi 162
Chirote or laJchote 162
Phenori (sweet) 163
Phenori (savowy) 163
Saath 163
Jilebis 164
MaaIpuris 164
Shankarpali (varieties 1-3) 165
MasaIa puri 166
Bhubhus roti 166
Biscuit roti (varieties 1-2) 166
Chivda 167
Potato chivda 167
Shevaya usaI 168
Bhel 168
Green garden peas poha 169
Jaggery poha 170
Roasted sweet poha 170
Spiced (masaIa) poha (varieties 1-3) 170
Savoury poha 171
Curd poha 171
Green peas (garden peas) rawa 171
Uppit 172
Savowy rawa (plain) 172
Sweet sanza (varieties 1-2) 172
Geen (colostrum pudding) 173
Geena Soyi (Colostrum and coconut pudding) 173
Fruit Preserves 173-176
Mango preserve (varieties 1-2) 173
Mango jam 174
Strawberry jam 174
Pineapple preserve 175
Guava jelly 175
Indian gooseberry (large) jelly 175
AmIa (whole) preserve 175
AmIa (grated) preserve 176
Preserves 176-182
Wheat papads 176
Wheat shevaya (hoppers) 177
Wheat shetodya 177
Jawar vadyo 177
Ragi vadyo 178
Green chilli vadyo 178
Ash gourd vadya 178
Banana papads 179
Jack fruit papads 179
Black gram papads 179
Grean chilli papads 179
Papad khar papads 180
Greeb gram dal papads 180
Green chilli kachrya (variety 1-2) 180
Seasoned chillis 181
Methkoot 181
Pickles 182-188
Lemon pickles (varieties 1-2) 182
Spicy lemon pickle (varieties 1-6) 183
Kanchi fruit pickle 184
Mango pickle 184
Amla hindi (varieties 1-2) 188
Vegetarian Recipes (Non Saraswat Varieties) 188-192
Bhakara vade 189
Potato bhakar vade 189
Khandvi 189
Khaman dhokla 190
Khatta dhokla 190
Sambhariya 190
Osaman (varieties 1-2) 191
Masala supari 192
Soup (varieties 1-7) 192-194
Non-Vegetarian Preparations 194-201
Eggs (varieties 1-5) 194
Fish (varieties 1-8) 195
Mutton (varieties 1-2) 198
Puddings (varieties 1-6) 202-204
Cakes (varieties 1-8) 204-206
Biscuits (varieties 1-8) 206-208
Home Remedies 209-213
Some Common Ailments 214-217
Some Useful Hints 218-219
Festivals and Religious Days as per the Hindu Calendar 220-229
Glossary 231-236

Sample Pages















Rasachandrika: Saraswat Cookery Book (With Notes and Home Remedies Useful Hints and Hindu Festivals)

Item Code:
NAM458
Cover:
Paperback
Edition:
2015
ISBN:
9788171542901
Language:
English
Size:
8.5 inch X 5.5 inch
Pages:
262 (16 B/W and 12 Color Illustrations)
Other Details:
Weight of the Book: 310 gms
Price:
$25.00   Shipping Free
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About the Book

Saraswat cuisine has uniqueness and individuality of its own, in the name of recipes, ingredients, style of preparation, distinctive occasion for such preparations, and, of course, the flavour and taste.

'Rasachandrika' is one of the classics among cookery books in Marathi. Generations of housewives have begun their culinary career by reading and following this book.

Now the secrets of Saraswat cookery would be available to a much wider readership through this English edition. Housewives will find in the book a large of recipes in an easy-to-follow manner.

A special feature of this book is a short but important section on home remedies which have made a life of many a housewife much more trouble-free.

Preface

The Saeaswat Mahila Samaj was founded on September 6, 1917. The publication of the first edition of Marathi Rasachandrika was undertaken during its Silver Jubilee year and it was brought out on October 30, 1943. Only a thousand copies of this edition were printed which were sold out within a month.

Several members of the Samaj made additions and alterations which were incorporated in the future editions. The fact that the Marathi Rasachandrika went into its ninth edition evidently shows it popularity among the Saraswats as well as other communities. The Saraswat Mahila Samaj is very grateful to all the members of the Samaj and other friends for their contribution to this book.

The metric system of weights and measures was introduced in 1958 in this country. So this was introduced in the cooking section from the seventh Marathi edition onwards. This conversion was done by Smt. Shalini G.Sirur and Late Smt. Shreemati M. Nadkarni.

As the book was found to be so popular it was translated in Hindi and published in 1958.

The late Smt. Kalyanibai Samsi had the idea of publishing the English edition of Resachandrika as far back as twenty years ago, but the project did not materialise at the time. So it was decided to publish it this years when the translation has been fully completed.

The English translation of the cookery section has been done by Smt. Mira G. Hattiangadi and Smt. Neela C. Balsekar. The simple remedies given in the Home Remedies Section and Some Useful Hints originally furnished by Smt. Hira Nadkarni have been translated with necessary has been translated by Shri Mangesh Rao Sujir.

The Saraswat Mahila Samaj is grateful the renowned artist Shri P. G. Sirur for the painting of a Saraswat kitchen in 1940s no the front cover done by him free charge for the first Marathi edition of Rasachandrika published in 1943 and to Shri Nandan Ballwalli for the inside coloured photographs.

Editing of this book with corrections, translation-modifications and changes wherever necessary have been carried out by Smt. Sarala B. Kalthod and SmL Kunda M Kagal. Also Smt. Shalini G. Sirur and Smt. Shaila S. Hemmady have assisted.

Our thanks are due to all the above mentioned persons as well as 'to Shri Sadanand and Smt. Ninnala S. Bhatkal, to Shri Ramdas G. Bhatkal and Shri Raghunath N. Gokarn of Popular Prakashan and to several others for their valuable advice and help in bringing out the first edition in response to the great demand from the younger generation which is more conversant with English than Marathi.

We are glad to mention that, as we hoped, all 2000 copies of the first edition of English Rasachandrika printed in June, 1988 were received with tremendous enthusiasm and appreciation. Hence, we are glad to bring out the second edition to meet the increasing demand.

In this edition we have added a few more typical and popular Saraswat recipes which were not included in the previous editions of Rasachan- drika so far. Also, the proportion of chillies in the curries has been reduced taking into consideration the diet consciousness of the present generation. Improvements in some recipes have also been incorporated.

Thanks to the sincere efforts and unstinted co-operation of all the members of Managing Committee of The Saraswat Mahila Samaj, we are proud to present to you this revised second edition, which we hope will be received with greater enthusiasm.

Foreword to Marathi Edition

Cooking is an art and both men and women should be proficient.in it as it becomes a necessity in this age of small families and self- reliance. Although cooking is so essential, the importance given to this art is much less than to that given to others and the enthusiasm to teach it, is utterly lacking.

This book was, therefore, written by my mother-in-law, the late Smt. Ambabai Samsi, to make up for just this lack of enthusiasm. Both she and the rest of us hoped fervently that the book would be published in her lifetime, so that she could see the utility of it, but unfortunately this was not to be as she passed away very suddenly on December 17 ,1938, without being able to see the publication of this book.

I had also hoped that it would be published at least before her first death anniversary, but although the manuscript was ready, it had to be edited, which took some more time. The editing was done with the help of Smt. Indirabai Kallianpurkar, Smt. Apamabai Jathar, and Smt. Rukmabai Tallur to whom I am greatly indebted for their help and their willingness to spare their valuable time.

My mother-in-law also wished to include a section of home remedies in this book. This idea was fully supported by two mem- bers of the Saraswat Mahila Samaj, namely, Smt. Sitabai Padbidri and Smt. Kamalabai Dongerkery. The actual writing of the home remedies was a team effort by many friends but the methodical arrangements of the matter and preparation of the glossary was done by Dr. Smt. Girijabai Heble.

Finally I wish to express my deep gratitude to the Saraswat Mahila Samaj, who undertook the responsibility of publication.

This book is the result of long perseverance and intense hard work on the part of my revered mother-in-law and the enthusiastic follow-up-by the members of the Saraswat Mhila Samaj. I feel very happy, therefore, to present this masterly work to the readers.

Contents

Preface v
Foreword to Marathi Edition vii
Author's Note to Marathi Edition ix
Masalas 1-3
Amit masala 1
Kholamba masala 2
Rasam masala 2
Tamil saar masal 2
Sambar masala 3
Method of grinding masalas containing coconut gratings 3
Dishes Served with Rice Gruel 3-6
Indian spinach curry (liquid) 3
Bottle gourd curry 4
Leafy vegetable curry 4
Colocasia stem curry 5
Raw mango chutney 5
Raw mango raita (varieties 1&2) 6
Indian gooseberry hindi 6
Side Dishes 7-87
Ptatoes (varieties 1-31) 7
Yam (varieties 1-10) 17
Brinjal (varieties 1-16) 21
Radish (varieties 1-10) 27
Carrots (varieties 1-4) 30
Beetroot (varieties 1-5) 31
Tomatoes (varieties 1-8) 33
Knowl-khol (varieties 1-6) 36
Cabbage (varieties 1-7) 38
Onions (varietics 1-6) 40
Cauliflower (varieties 1-7) 42
Lady's fingers (varieties 1-12) 44
Raw banana (varieties 1-9) 48
Banana flower (varieties 1-3) 51
Tender core of banana trunk (gabbo) (varieties 1-3) 53
Ripe rajali banana (varieties 1-5) 54
Kovai (tendli (varieties 1-9) 56
Sanake gourd (varieties 1-11) 59
Bitter gourd (varieties 1-8) 63
White gourd (bottle gound) varieties 1-2) 66
Ripe mango (varieties 1-2) 67
Raw green mango (varieties 1-3) 68
Tender bamboo shoots (varieties 1-3) 69
Cluster beans (varieties 1-6) 69
French beans (varieties 1-5) 71
Ridge gourd (varieties 1-4) 73
Green peas (varieties 1-6) 75
Capsicums (varieties 1-7) 77
Cucumber (varieties 1-10) 80
Koshimbirs 83
Tender raw jackfruit (varieties 1-4) 84
Red pumpkin (varieties 1-5) 85
Semi Liquid Chutneys 87-89
Coriander jeaves 87
Bitter gound 87
Dried brinjal 88
Bengal gram dal 88
Sesame seeds 88
Green chilli 88
Garlic 89
Cummin and coriander seed 89
Sweet and sour chutney 89
Pounded Dry Chutneys 89-91
Bengal gram dal 89
Roasted bengal gram dal (varieties 1-2) 90
Sesam seeds 90
Curry leaves 90
Garlic 91
Leafy Vegetables 91-101
Fenugreet (varieties 1-6) 91
Colocasia leaves (aalu) (varieties 1-10) 93
Negro coffee leaves or takla (varieties 1-2) 97
Leafy vegetables upkari 98
Indian spinach (varieties 1-2) 98
Raita (varieties 1-4) 99
Golym Sambare (Ball semblware) 100
Avial 101
Curries and Saars 101-111
Coconut curries 101
Tamblis 102
Saar or rasam (varieties 1-12) 103
Red gram (toor dal) preparations (varieties 1-11) 107
Pulses 111-116
Horse gram (varieties 1-3) 111
Green gram (varieties 1-5) 112
Field beans (varieties 1-3) 114
Maize (varieties 1-2) 115
Sweet and Savoury Dishes 116-134
Steamed (varietiea 1-14) 116
Ripe jackfruit muluk 121
Green gram suknmdc 121
Puranpoli 121
Naral poli 122
Sanjiryo 122
Pole (Pancakes) (varieties 1-12) 123
Appe 127
Eriappe 128
Pakode 128
Palervade 128
Vade (Vlrieties 1-12) 129
Undlakal (sweet) 133
Undlakal (savoury) 133
Vegetable samosas 134
Potato vadc 134
Rice Dishes 135-145
Kichadi (sweet) 135
Khichadi (savoury) 135
Bhaat - brinjals 136
Bhaat - cauliflower 136
Biranji 137
Pulav 138
Bhaat- saffron navoured (sweet) 139
Rasayane _ 139
Kheer (varieties 1-15) 140
Srikhand 145
Puddings 145-146
Idli Pudding 145
Rava pudding 145
Orange pudding 146
Bread pudding 146
Tea-Time Snacks 146-148
Chakalis 146
Tengodle 147
Katla Pedhe 147
Murku 147
Potato Chakalis 147
Kadabolis 148
Shev 148
Ladus (Unde) 148-152
Soft bundi 148
Moti choor 149
Churmi 150
Besan 150
Wheat flour 150
Besan and wheat rava 151
Wheat rava 151
Raghavadas 151
Cashewnut 151
Goolpapadi 152
Sesame seeds 152
Booridi and puffed rajgira 152
Halwa 153-155
Tilgul 153
Bottle gourd (varieties 1-2) 153
Ripe rajali banana 154
Ripe rajali banana anjir (figs) 154
Arrowroot halva 155
Burfies 155-159
Cashewnut burfi 155
Abmond burfi 156
Potato burfi 156
Bottle gourd burfi 156
Coconut burfi 156
Wheat rawa burfi 156
Milk and rawa burfi 157
Curd burfi 157
Gupchup burfi or nankatai 157
Mesurpak (besan burfi) 158
Chocolates 158
Toffees 158
Groundnut chikki 159
Puffed rice chikki 159
Coconut chikki 159
Some more Snacks 159-173
Cakes (eggless) 159
Salted biscuits 160
Sweet biscuits (varieties 1 & 2) 160
Karanji (samosa) 160
Jaggery karanji (nevaryo) 161
Modak (jaggery and coconut) 161
Mande 162
Surali - holagi 162
Chirote or laJchote 162
Phenori (sweet) 163
Phenori (savowy) 163
Saath 163
Jilebis 164
MaaIpuris 164
Shankarpali (varieties 1-3) 165
MasaIa puri 166
Bhubhus roti 166
Biscuit roti (varieties 1-2) 166
Chivda 167
Potato chivda 167
Shevaya usaI 168
Bhel 168
Green garden peas poha 169
Jaggery poha 170
Roasted sweet poha 170
Spiced (masaIa) poha (varieties 1-3) 170
Savoury poha 171
Curd poha 171
Green peas (garden peas) rawa 171
Uppit 172
Savowy rawa (plain) 172
Sweet sanza (varieties 1-2) 172
Geen (colostrum pudding) 173
Geena Soyi (Colostrum and coconut pudding) 173
Fruit Preserves 173-176
Mango preserve (varieties 1-2) 173
Mango jam 174
Strawberry jam 174
Pineapple preserve 175
Guava jelly 175
Indian gooseberry (large) jelly 175
AmIa (whole) preserve 175
AmIa (grated) preserve 176
Preserves 176-182
Wheat papads 176
Wheat shevaya (hoppers) 177
Wheat shetodya 177
Jawar vadyo 177
Ragi vadyo 178
Green chilli vadyo 178
Ash gourd vadya 178
Banana papads 179
Jack fruit papads 179
Black gram papads 179
Grean chilli papads 179
Papad khar papads 180
Greeb gram dal papads 180
Green chilli kachrya (variety 1-2) 180
Seasoned chillis 181
Methkoot 181
Pickles 182-188
Lemon pickles (varieties 1-2) 182
Spicy lemon pickle (varieties 1-6) 183
Kanchi fruit pickle 184
Mango pickle 184
Amla hindi (varieties 1-2) 188
Vegetarian Recipes (Non Saraswat Varieties) 188-192
Bhakara vade 189
Potato bhakar vade 189
Khandvi 189
Khaman dhokla 190
Khatta dhokla 190
Sambhariya 190
Osaman (varieties 1-2) 191
Masala supari 192
Soup (varieties 1-7) 192-194
Non-Vegetarian Preparations 194-201
Eggs (varieties 1-5) 194
Fish (varieties 1-8) 195
Mutton (varieties 1-2) 198
Puddings (varieties 1-6) 202-204
Cakes (varieties 1-8) 204-206
Biscuits (varieties 1-8) 206-208
Home Remedies 209-213
Some Common Ailments 214-217
Some Useful Hints 218-219
Festivals and Religious Days as per the Hindu Calendar 220-229
Glossary 231-236

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