Description
| SECTION 1 | SECTION 2 | ||
| TIFFIN VARIETIES | MAIN COOKERY AND MISCELLANEOUS | ||
| 1 | Almond Poori, Bombay Jilebi, Badhusha | 23 | Some Curry Varieties |
| Varieties | 24 | Some Soup Varieties | |
| 2 | Dhoodh Peda, Thiratupal, Basunthi | 25 | Some Koottu Varieties |
| Varieties | 26 | Some Keralite Dishes | |
| 3 | Jelly, Cake Varieties, Savories | 27 | Sundal Varieties |
| 4 | Carrot Halwa, Semolina (Rava) Thulli | 28 | Chips Varieties |
| Varieties | 29 | Vathal Varieties | |
| 5 | Gulab Jamun, Rasagulla Varieties, Savory | 30 | Pickles Varieties |
| 6 | Ladu Varieties | 31 | Cooking Powder Varieties |
| 7 | Appam, Athirasam, Sukiyan Varieties | 32 | Appalams and Pappads |
| 8 | More Jaggery Sweets and savories | 33 | Some Invalid Diets |
| 9 | Paruppu Thenkai Varieties | APPENDIX | |
| 10 | Nokkal Varieties | 1 | Average Requirements For A Small Family Of |
| 11 | Pittu,Ukkarai Varieties | Four Members | |
| 12 | Milk Kozhukattai Varieties | 2 | For Users OF LPG Stoves |
| 13 | Coconutmilk and Payasams | 3 | Tips For Saving |
| 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) | ||
| Pongal (puli Pongal), Varieties | |||
| 21 | Prepard Rice Varieties | ||
| 22 | Some Miscellaneous Eats | ||
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