Cook and See (Samaithu Par) : Traditional South Indian Vegetarian Recipes, Part II

Contents: I. Tiffin varieties: 1. Almond Poori, Bombay Jilebi, Badhusha varieties. 2. Dhoodh peds, thiratupal, basundhi varieties. 3. Jelly, cake varieties. 4. Carrot Halwa, semolina (rava) thulli varieties. 5. Gulab Jamun, rasagolla varieties. 6. Ladu varieties. 7. Appam, athirsam, sukiyan varieties. 8. More jaggery sweets. 9. Paruppu Thenkai varieties. 10. Nokkal varieties. 11. Pittu, Ukkarai varieties. 12. Milk Kozhukkattai varieties. 13. Coconutmilk and payasams. 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. Prepared rice varieties. 22. Some miscellaneous eats. II. Main cookery and miscellaneous recipes: 23. Some curry varieties. 24. Some soup varieties. 25. Some koottu varieties. 26. Some Keralite dishes. 27. Sundal varieties. 28. Chips varieties. 29. Vathal varieties. 30. Pickles varieties. 31. Sweet pickles. 32. Cooking powder varieties. 33. Appalams and pappads. 34. Some invalid diets. Appendix: i. Average requirements for a small family of four members. ii. For users of LPG stoves. iii. Tips for saving fuel.