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 |