IMPORTANT SAFEGUARDS

IMPORTANT SAFEGUARDS. Do not use ig eat except to boil liquids. Do not allow pan to boil dry. 2. Do not use on cula, industrial burners or any eat source wic cannot be regulated to low and medium eat or wose flame spreads beyond te base of te pan. 3. Limit preeating of pan witout food on medium eat to no more tan 3 minutes for te 22 cm pan and 4 minutes for te 26 cm and 30 cm pans. 4. Wen pan is ot, ensure tat it is never witout food. 5. Do not cut on/in pan or scrape it wit metal or sarp edged objects. 6. Clean torougly after eac use in ot water wit a mild soap or detergent and a disclot or sponge. Do not use abrasive cleaning agents or scrubbers. 7. Do not put ot pan or glass lid in cold water. 8. Do not was pan or glass lid in a diswaser. 9. Do not put pan, stainless steel lid or glass lid in a ot oven or under a broiler. 0. Te andle of te pan sould be parallel to te kitcen counter not sticking out.. Wen placing or moving pan on a burner, old on to te andle until you are certain te pan is seated securely wit no possibility of te pan slipping or tipping. 2. If you ave no prior experience of frying, do not attempt to use te Futura Nonstick Frying Pan witout supervision. Our recipes are written for people wit experience of frying. Once you know te various ways in wic to andle te fire, te ot oil, butter or oter fat and equipment safely, tis pan and tis Manual can be used by you fearlessly. 3. No matter wat te level of your experience and expertise, always treat fire, ot oil or butter and frying wit careful attention. Constant tougtfulness is te only way to avoid accidents tat are possible wit fire and oil at ig temperatures. 4. For safety reasons, for instance, to minimise spattering of oil, 3 tbsp/45 ml is te maximum amount wic sould be added to te 22 cm pan; /4 cup/60 ml to te 26 cm pan; and /2 cup/ 20 ml to te 30 cm pan. 5. Do not leave frying unattended. In case oil or butter sould ever catc fire, ave a metal lid andy to cover te pan. Never pour water on te fire as tis may spread te fire. 6. Do not drop food or oter objects from a eigt on te pan particularly wen it as ot oil or butter. Place food gently in te pan to avoid splasing. 7. Read and follow instructions in tis Manual. IF YOU HAVE ANY QUESTIONS, COMMENTS OR SUGGESTIONS OR IF YOU NEED ANY HELP WITH THIS PRODUCT OR WITH ANY OF OUR OTHER PRODUCTS, PLEASE CONTACT THE CONSUMER SERVICE MANAGER AT: Hawkins Cookers Limited P O BOX 648, MUMBAI 400 06, INDIA TEL (9 22) 2444 0807 FAX (9 22) 2444 952 EMAIL conserve@awkinscookers.com

Contents Page Important Safeguards inside front cover Introduction How to Use 2 Easy Tips for Better Cooking 4 Adapting Recipes to Different Sizes of te Frying Pan 5 Measurements 6 How to Clean 7 Recipes Akuri (Scrambled Eggs Parsi Style) 8 Alu Tikki (Potato Cutlets Sindi Style) 8 Besan Poora (Savoury Bengal Gram Flour Pancakes) 9 Has Brown Potatoes 9 Coconut Cutney 0 Country Omelette 0 Frenc Toast Fried Eggs Pancakes 2 Keema Kebab (Minced Mutton Cutlets) 2 Mutton Hamburgers 3 Omelette Indian Style 3 Sautéed Vegetables 4 Spicy Fis Fry 4 Uttapam (Savoury Rice and Gram Pancakes) 5 Breakfast Tomatoes 5 Glossary (Meanings and Metods) 6 Translations to Hindi and Englis 7 Introduction Futura Nonstick Cookware Futura Nonstick Cookware is made wit a patented process by wic te ig quality nonstick coating is fixed on to a ard anodised surface wic makes it most durable. Futura Nonstick Cookware comes in many useful sapes and sizes to suit your different cooking needs. All are made from eavy gauge, pure, virgin aluminium for fast and even eat conduction. Te pans are well-balanced wit sturdy, stay-cool andles. Te bottom and outer sides are ard anodised to give you a surface tat will not tarnis, pit or corrode and will stay looking new for years. Futura Nonstick Frying Pans Tis Manual contains instructions and recipes for all te Futura Nonstick Frying Pans: 22 cm, 26 cm, 26 cm (Rounded Sides) and 30 cm diameter. Te size of te pan is stamped on te underside of te pan. Tere is an optional stainless steel lid for eac size. Some frying pans can be purcased wit a eat-proof glass lid wit a stainless steel rim. Your frying pan will give you years of easy, great-tasting, ealtful, economical cooking and easy clean-up if you carefully follow te instructions in tis Manual. Special Instructions for Use of tis Frying Pan Te recipes in tis Manual are written for te 26 cm Futura Nonstick Frying Pan (toug preeating times are given for all sizes). If you ave a frying pan of 22 cm, 26 cm (Rounded Sides) or 30 cm diameter, you may need to make adjustments in te quantities and size of food items, eat settings and cooking times to suit te particular pan. See Adapting Recipes to Different Sizes of te Frying Pan pages 5 and 6. Hawkins Cookers Limited is te proprietor of te trademarks Hawkins and Futura in India and in various oter countries trougout te world. Product design registered in India. 2009 Copyrigt reserved. All Rigts Reserved. Edited and publised by Neil Vasudeva on bealf of Hawkins Cookers Limited, Maker Tower F 0, Cuffe Parade, Mumbai 400 005, India and printed in 2009 at Jyoti Process, 243 Siv Sakti Indl. Estate, M. V. Road, Marol, Mumbai 400 059.

How to Use Was Before Use Remove sticker/label. Remove any adesive wit baby or vegetable oil. Before using pan for te first time, was in ot water wit a mild soap or detergent, rinse in clear water and dry. Do not was in a diswaser. Seasoning It is not necessary to season te pan. If, owever, you plan to cook food wic tends to stick suc as fried eggs witout any oil or butter for te first use or before you ave cooked wit oil in te pan, seasoning will assist release of te food. To season: rub teaspoon (5 ml) vegetable oil over te clean nonstick surface using a paper napkin or clean cotton clot. Wipe off oil wit a paper napkin or clean cotton clot. Was and dry pan. Suitable Heat Sources Hig temperatures will sorten te life of te nonstick and may destroy it. Use pan only on domestic gas, electric or alogen stoves in wic te temperature can be regulated to low and medium eat. Use a burner to suit te size of your pan gas flames sould not lick te sides of te pan. Use low to medium eat. Use ig eat only to boil liquids. Limit Preeating of Pan Some foods require preeating of te pan. Foods suc as pancakes, besan poora and uttapam require te pan to be at a certain temperature before you cook te first batc. Wen preeating te cold empty pan (wit or witout oil) before beginning to cook, it is critical tat THE HEAT IS NO MORE THAN MEDIUM and te time is strictly limited as follows: Frying Pan Maximum Preeating Time 22 cm 3 MINUTES 26 cm and 30 cm 4 MINUTES Te actual time required for preeating for best cooking results may be less, depending on te food being cooked and your burner. Overeating can occur quickly if te pan is left on te eat witout food or water so NEVER keep te pan empty on te eat once it is ot. Avoid Overeating: Ceck Your Burner If food is smoking or burning, reduce eat. Using medium or lower eat and limiting te time te empty pan is eating are te basic tecniques to avoid overeating. Te pan can overeat even on medium eat if te burner is providing excessive eat. To ceck if your burner can overeat even on medium eat, place clean pan on medium eat. Heat pan for 2 minutes. Press one finger firmly into wole weat flour (atta). Do not pinc. Flick from a distance of about 2 42 inc/6 cm a small, fine, even dusting of flour on centre of pan and immediately begin counting off seconds ( one second, two second, tree second etc.) wile watcing te flour. Te time te flour takes to become dark brown gives a roug indication of ow ot te pan is. As long as flour as not turned dark brown in 5 seconds, te pan is not overeated. 2

Follow te steps in te cart below to complete te test. Do not exceed te limit of preeating for 3 minutes for 22 cm pan and 4 minutes for 26 cm/30 cm pans in any case. Flour turns dark brown in 5 seconds or less? Pan is Action needed A. Yes Overeated. Remove pan from eat at once. B. No Not overeated 2. Reduce eat setting. 3. Try again wen pan as cooled.. Continue eating pan. Repeat flour test at minute interval(s) up to 3 minutes for 22 cm pan and 4 minutes for 26 cm/30 cm pans. 2. If flour turns dark brown in 5 seconds or less, pan is overeated: follow action as per A. Avoid Scratcing, Damage, Breakage Use wooden, eat-resistant nylon, plastic or rubber spatula/utensils. Metal utensils will scratc and reduce te life of te nonstick coating. Do not cut or scrape wit metal objects or knives. If using a metal spatula, try to keep spatula parallel to te pan to avoid digging into te coating. Try to touc te food and minimise contact wit te coating. Do not leave plastic, nylon or rubber utensils in pan wile it is ot. Do not it te pan or bang its rim. Do not bang pan down on pan supports. Lift pan from te pan supports do not drag it across te pan supports. Wen storing te pan ensure tat te nonstick coating is not gouged or rubbed against any ard or sarp surface. Do not stack oter utensils on te coating witout protecting it. Plastic andles and knobs are liable to break under a sarp or forceful blow. Handle and store glass lids wit appropriate care to avoid ard knocks tat may break te glass. After use, faint scratces or marks may appear on te nonstick coating. Tese are marks of normal wear and do not affect te performance of te coating. Even if some of te coating is scraped off, te pan is still safe to use. Te coating is non-toxic and inert; if accidentally and unknowingly ingested, it passes troug te body armlessly. 3. If flour does not turn dark brown in 5 seconds or less, te eat setting is all rigt for preeating. 3

Easy Tips for Better Cooking. Read te entire recipe before beginning to work. Assemble and prepare all ingredients. Follow recipe step-by-step. 2. Before putting te pan on te eat, prepare all ingredients and keep spatula, utensils, serving plate etc. ready in te cooking area. If you are looking for tings once te pan is on te eat, it can overeat quickly and destroy te nonstick coating. 3. See Measurements page 6 for information on weigts and measures. 4. Unless oterwise noted, in te recipes: All foods are to be appropriately cleaned and wased. Onions, potatoes, garlic and fres ginger are to be peeled. 5. For Users Outside India: In te recipes, size descriptions of ingredients refer to food available in India. Outside India, follow te weigts rater tan te size descriptions. 6. All Hindi words used in te recipes are translated to Englis on page 7 or explained in te Glossary. If you come across a word you do not know, ceck Glossary page 6. 7. Time and eat settings in tese recipes refer to te large burner of an efficient domestic gas stove. (For a 22 cm diameter pan, use te small burner.) You may ave to adjust tese times and settings to suit your stove. For best cooking results, adjust te eat so tat cooking times are te same as tose given in te recipes. You will be elped in making tese adjustments by te steps and indications given in various recipes (for example, stir fry till onion is transparent). Avoid ig temperatures for te best cooking results, conserving fuel and preserving te life of te nonstick coating. 8. Certain recipes specify medium-ig or medium-low eat setting. By medium-ig we mean a setting between medium and ig. By medium-low we mean a setting between medium and low. 9. Adding a little oil or butter to te pan may enance te colour, taste and texture of many foods. 0. Eggs and batters sould be at room temperature before frying.. To ensure even cooking, sape foods (suc as patties) evenly and slice foods (suc as potatoes) evenly. 2. Do not eat oil till it is smoky. It damages te oil and will burn te food. 3. Te nonstick coating of te pan retards browning somewat in certain foods. For browner results, try cooking sligtly longer. Do not use ig eat. 4. For crispy, ligt crusts on food suc as alu tikki, fried fis and keema kebab, adjust eat so tat food bubbles and sizzles gently as it cooks in te oil. 5. Wen frying delicate foods suc as uttapam, pancakes, as brown potatoes and fis, te food sould be turned once; wen te first side is browned to te desired degree, turn and brown te oter side. 6. Some recipes require te use of a lid on te pan wile cooking. We supply a specially designed stainless steel lid for te Futura Nonstick Frying Pan as an optional extra item. Some pans are also available wit a eat-proof glass lid wit a stainless steel rim. 4

Adapting Recipes to Different Sizes of te Frying Pan Te recipes in tis Manual are written for te 26 cm Futura Nonstick Frying Pan (toug preeating times are given for all sizes). Wen using te 22 cm, te 26 cm (Rounded Sides) or te 30 cm frying pan, recipes may be adapted as given in te cart below and te sections tat follow on page 6. Recipe 22 cm Frying Pan: Maximum Quantities 30 cm Frying Pan: Maximum Quantities. Akuri 2. Sautéed Vegetables Reduce ingredients by one-tird. Increase ingredients by two-tirds. 3. Coconut Cutney Ingredients may be increased/reduced as required. Cooking groundnuts in a single layer recommended. 4. Alu Tikki Eac batc: 48 tsp oil; 3 tikki Eac batc: 2 44 tsp oil; 6 tikki 5. Mutton Hamburgers First batc: 2 tsp oil; 2 patties Remaining batces: 3 44 tsp oil; 2 patties First batc: tbsp oil; 4 patties Remaining batc: 2 tsp oil; 5 patties 6. Keema Kebab Eac batc: 48 tsp oil; 3 patties Eac batc: 2 44 tsp oil; 6 patties 7. Besan Poora No cange required For one 6 3 44 inc / 7 cm poora: No cange in oil; 43 cup / 80 ml batter. 8. Country Omelette Reduce ingredients by one-alf. Increase ingredients by one-alf. 9. Omelette Indian Style 0. Fried Eggs. Breakfast Tomatoes No cange required 2. Uttapam No cange required Increase ingredients by one-alf. For one 7 44 inc / 8 cm uttapam: No cange in oil; 3 44 cup / 80 ml batter. 3. Spicy Fis Fry No cange required No cange in oil; 4 fis steaks 4. Pancakes Eac batc: pancake No cange required 5. Frenc Toast Eac batc: 44 tsp butter; slice Eac batc: 3 44 tsp butter; 3 slices 6. Has Brown Potatoes Reduce ingredients by one-tird. Form potato cake about 4 3 44 inc / 2 cm in diameter, 3 44 inc /.9 cm tick. Increase ingredients by two-tirds. Form potato cake about 8 inc / 20 cm in diameter, 3 44 inc /.9 cm tick. 5

26 cm Pan (Rounded Sides): Maximum Quantities Te recipes in tis Manual apply to te 26 cm Futura Nonstick Frying Pan (Rounded Sides) witout cange. However, larger quantities of certain recipes may be cooked in te Frying Pan (Rounded Sides). For instance, Akuri may be cooked 50% more and Sautéed Vegetables may be cooked 25% more tan te quantity stated in tese recipes. Cooking Times In recipes wic involve frying in batces suc as Alu Tikki and Mutton Hamburgers cooking times remain te same if te size of te food is te same. In recipes wic are cooked in one batc suc as Akuri and Sautéed Vegetables reduce or increase te cooking time depending on te volume of food being cooked. Heat Setting Te 22 cm pan may require lower eat and te 30 cm pan iger eat to acieve te cooking time in te recipes depending on te size, volume of te food being cooked. Wen using te 22 cm pan, a small burner is recommended. Measurements Volume All measurements are level, not eaped. Measurement Equivalent teaspoon 5 ml 42 tablespoon 42 teaspoons / 7.5 ml tablespoon 3 teaspoons / 5 ml 44 cup 4 tablespoons / 60 ml 43 cup 5 tablespoons + teaspoon / 80 ml 42 cup 8 tablespoons / 20 ml 3 44 cup 2 tablespoons / 80 ml cup 6 tablespoons / 240 ml Weigt Metric Equivalent 28 g (rounded off to 30 g) oz 450 g 6 oz / lb kg 2.2 lb Lengt Measurement Equivalent 44 inc 6 mm 42 inc.3 cm 3 44 inc.9 cm inc 2.5 cm Abbreviations Abbreviation Equivalent Abbreviation Equivalent Abbreviation Equivalent tsp teaspoon oz ounce mm millimetre tbsp tablespoon lb pound cm centimetre ml millilitre g gram 6

How to Clean Was After Every Use Taking care to protect your and from te ot pan wit sufficient paper or clot, wipe off residual oil wit a paper napkin or muslin clot from ot pan immediately after cooking. Doing so makes cleaning very muc easier. Always was all surfaces of pan and lid torougly after every use in ot water wit a mild soap or detergent and a disclot or sponge. Do not was pan in a diswaser. Let pan cool before immersing in water. For stubborn spots on te nonstick surface, soak pan in ot water (cold water after cooking eggs or milk) for about 0 minutes and rub wit a non-abrasive plastic scrubber never use steel wool, coarse or metallic scouring pads or abrasive detergents. Wen cleaning te pan ensure tat te nonstick coating is not gouged or rubbed against any ard or sarp surface. Wile cleaning, keep a folded kitcen clot or a piece of any oter soft material suc as rubber or sponge underneat te pan to avoid damaging te pan. Dry torougly wit a soft clean clot. Stainless steel lid and glass lid may be wased in a diswaser but tis can dull te finis. Was wooden spatula in ot water wit a mild soap or detergent, rinse and dry immediately do not soak. Metallic marks most often from gas stove pan supports may appear on te ard anodised base. To remove metallic marks from base: apply a kitcen cleanser, suc as Vim, to te marks and rub wit an abrasive kitcen scrubber, suc as Scotc-Brite or fine steel wool. Avoid Baked-On Food If pan is not cleaned torougly, a tin layer of food or grease may remain. Wen te pan is eated next tis food/grease becomes baked-on and very difficult to remove. Baked-on food may be impossible to remove witout damaging te pan. If you get baked-on food, you may try te following metods knowing tat te pan surface may get damaged: On te Hard Anodised (Exterior Surface): Make a tick paste of a cleaning powder suc as Vim and apply it to te surface. Wait 5 to 0 minutes. Scour wit steel wool using a circular motion. Was. On te Nonstick (Interior Surface): Make a tick paste of a cleaning powder suc as Vim and apply it to te baked-on food. Wait 5 to 0 minutes. Scour wit a plastic scrubber using a circular motion. If te residue persists, try te following metod: Wit an efficient exaust system over your eat source or in a well-ventilated room (as te fumes can be irritating), add tbsp/5 ml vinegar and tbsp/5 ml bleacing powder per cup water sufficient to cover te residue. Mix until te powder is dissolved. Bring to boil. Reduce eat and simmer 0 minutes. Allow solution to cool and drain. Scour wit a plastic scrubber and cleaning powder. Do not use tis solution on te ard anodised surface. 7

Akuri (Scrambled Eggs Parsi Style) moist and soft, stirring constantly. Sprinkle garam masala powder on top. Serve ot, accompanied wit toast, pulka or parata. Serves 6 6 eggs 4 cup / 60 ml milk 3 4 tsp / 3.8 ml salt Alu Tikki (Potato Cutlets Sindi Style) Yield: 2 tikki 4 tsp /.3 ml pepper 2 2 tbsp / 37.5 ml vegetable oil medium (4 oz / 5 g) onion finely copped x ½ inc /.3 cm piece fres ginger finely copped ( 6 oz / 5 g) medium (4 oz / 5 g) tomato copped 3 green cillies finely copped 8 tsp / 0.6 ml turmeric 2 tbsp / 30 ml coriander leaves copped 4 tsp /.3 ml garam masala powder. In a bowl, beat eggs just till yolks and wites are mixed. Add milk, salt and pepper. Mix. 2. Heat oil in frying pan on medium eat about 2 minutes for 22 cm pan/about 3 minutes for 26 cm and 30 cm pans. Add onion and ginger. Stir fry till onion is transparent (about 2 minutes). Add tomato, cillies and turmeric. Stir fry about minute. Reduce eat to low. Add egg mixture and coriander leaves. Wen mixture starts to set on bottom and sides, stir and lift so uncooked part goes to bottom. Continue cooking till eggs ave just tickened and are 4 slices bread (eac 8 cm x 7 cm x cm) cup / 240 ml water 4 large ( 3 lb / 600 g) potatoes boiled (see page 6), peeled and mased wile still ot 2 green cillies finely copped 2 tbsp / 30 ml coriander leaves finely copped 2 tbsp / 22.5 ml mint leaves finely copped 2 tsp / 7.5 ml salt 2 tsp / 2.5 ml red cilli powder tsp / 5 ml cumin seeds 2 tbsp / 22.5 ml vegetable oil. Immerse eac bread slice in water for 5 seconds. Squeeze out and discard water. Break bread into tiny pieces. Mix bread and all oter ingredients except oil. Make 2 patties about 2 3 4 inc/7 cm in diameter, 2 inc/.3 cm tick. 2. Heat ½ tsp/7.5 ml oil in frying pan on medium eat about 2 minutes for 22 cm pan/about 3 minutes for 26 cm and 30 cm pans. 8

Add 4 patties. Fry on bot sides till golden brown (about 3 minutes on eac side). Remove. Fry remaining patties in te same way. Serve ot, accompanied wit cutney or tomato ketcup. Besan Poora (Savoury Bengal Gram Flour Pancakes) Yield: 6 poora 2 3 cups / 50 g besan (see page 6) 4 tsp / 6.3 ml salt 3 4 cup + 2 tbsp / 20 ml water small (2 oz / 60 g) onion finely copped small (2 2 oz / 75 g) tomato copped 3 green cillies finely copped 2 tbsp / 30 ml coriander leaves finely copped 3 tbsp / 45 ml vegetable oil. Sift togeter besan and salt into a bowl. Gradually add water, stirring constantly to make a smoot batter. Add all oter ingredients except oil. Mix. 2. Heat frying pan on medium eat about 2 minutes for 22 cm pan/about 3 minutes for 26 cm and 30 cm pans. Add 4 tsp/.3 ml oil and spread over inside base wit wooden spatula. Stir and pour 4 cup/60 ml batter in centre of pan. Place te back of a rounded ladle very ligtly on batter. Slowly and gently spread batter evenly outwards from centre to make a round about 5 2 inc/4 cm in diameter. Add tsp/5 ml oil around edges of poora. Dribble 4 tsp/.3 ml oil over centre. Fry till underside is golden brown and sligtly crisp (about 2 minutes). Turn over. Press all over top surface of poora wit spatula.* Fry till golden brown and sligtly crisp (about 2 minutes). Remove. Fry remaining poora in te same way. Serve ot. * Pressing makes poora crisper, as well as ensuring even cooking and browning. For a softer poora omit pressing. Has Brown Potatoes Serves 4 4 large ( 3 lb / 600 g) potatoes cut into 4 inc / 6 mm cubes tsp / 5 ml onion grated ½ tsp / 2.5 ml salt ¼ tsp /.3 ml pepper tsp / 5 ml lemon juice 3 tbsp / 45 ml butter. Mix potatoes, onion, salt, pepper and lemon juice. 2. Melt butter in frying pan on medium eat. Add potato mixture. Mix. Reduce eat to medium-low. Cover and cook 0 minutes. Uncover. Cook till potatoes are tender (about 5 minutes), stirring occasionally. Partially mas potatoes. Pat to form a potato cake about 6 inc/5 cm in diameter, 3 4 inc/.9 cm tick. Fry till underside is browned and a crust as formed (about 5 minutes). Using wooden spatula, divide cake into 4 portions. Turn over eac portion, reforming into round sape. Fry till browned and crust as formed (about 5 minutes). Serve ot. 9

Coconut Cutney Yield: cup 4 cup / 60 ml groundnuts cup / 80 g coconut grated 3 cup / 80 ml curd beaten 3 green cillies tsp / 5 ml salt 2 tsp / 2.5 ml sugar 2 tbsp / 30 ml water Tempering 2 tsp / 7.5 ml vegetable oil 2 tsp / 2.5 ml mustard seeds 2 tsp / 2.5 ml urad dal 6 small curry leaves. Put groundnuts in frying pan on medium eat. Stir constantly till groundnuts start crackling (about 5 minutes). Remove from pan. Allow to cool. Remove skins by rubbing groundnuts. Wipe pan. 2. Grind into a paste groundnuts, coconut, curd, cillies, salt and sugar, gradually adding water. 3. Tempering: Heat oil in frying pan on medium eat about minute for 22 cm pan/about 2 minutes for 26 cm and 30 cm pans. Add mustard seeds. Wen crackling, add urad dal. Stir a few seconds. Add curry leaves. Stir fry till dal is ligt golden brown. Immediately pour over cutney. Mix. Serve wit Uttapam (for recipe, see page 5). Country Omelette Serves 2 4 cups / 300 ml water 3 4 tsp / 3.8 ml salt 4 cup / 60 ml peas selled or frozen medium (3 2 oz / 00 g) potato cut into 4 inc / 6 mm cubes tbsp / 5 ml onion copped 4 eggs 2 green cillies copped tbsp / 5 ml butter. In a pan, boil water and salt. Add peas, potato and onion. Cover and cook on low eat till vegetables are just tender (about 7 minutes). Drain and discard water. 2. In a bowl, beat eggs wit a fork just till yolks and wites are mixed. Add vegetables and cillies. Mix. 3. Heat frying pan on medium eat about 2 minutes for 22 cm pan/about 3 minutes for 26 cm and 30 cm pans. Add butter and spread over inside base wit wooden spatula. Heat till butter as foamed up and subsides. Quickly stir egg mixture and pour into pan. Wen sides start setting (tis sould appen immediately), lift an edge of omelette wit spatula and tilt pan so unset egg runs under edge. Quickly continue lifting and tilting procedure all around omelette till egg no longer runs freely. Loosen edges wit spatula and sake pan gently so omelette slides in one piece. Slide omelette onto a large plate. Wearing oven mitts, place upside down pan over omelette and invert plate on pan, dropping omelette in pan. Remove plate. Return 0

pan to medium eat and cook till eggs are just set (about 30 seconds). Serve ot. Note: Omelette may be made wit cup of any diced, cooked vegetables, cicken, am, seafood etc. Frenc Toast Yield: 2 toasts 2 eggs ½ cup + 2 tbsp / 50 ml milk tbsp / 5 ml sugar 2 drops vanilla essence (optional) 4 tsp /.3 ml salt 2 slices bread (eac 8 cm x 7 cm x cm) tbsp / 5 ml butter. In a bowl, beat eggs just till yolks and wites are mixed. Add milk, sugar, vanilla essence and salt. Mix. 2. Turn slice bread in egg mixture leaving eac side in mixture about 30 seconds. Remove and put on a plate. Turn and remove more slice in te same way. 3. Heat frying pan on medium eat about minute for 22 cm pan/ about 2 minutes for 26 cm and 30 cm pans. Add 2 tsp/2.5 ml butter and spread over inside base wit wooden spatula. Add te 2 soaked slices. Fry on bot sides till browned (about 2 minutes on eac side). Remove. (Wile slices are frying turn 2 more slices in egg mixture as described in para 2 and keep aside.) Soak and fry remaining slices in te same way. Serve ot accompanied wit butter and oney or jam. Fried Eggs Yield: 2 eggs. Break eggs on a saucer. 2 eggs ½ tsp / 7.5 ml butter 2 tsp / 0 ml water a pinc salt a pinc pepper 2. Heat frying pan on low eat about 2 minutes for 22 cm pan/about 3 minutes for 26 cm and 30 cm pans. Add butter and spread over inside base wit wooden spatula. Slide eggs into pan. Pour tsp/5 ml water over eac egg. Cover and cook about minute or to desired doneness. Sprinkle salt and pepper. Serve ot. Variations: a. For firmer wites: Cover at once but do not add water and proceed as given above; or do not cover frying pan at all. b. If eggs are to be turned, you may or may not cover frying pan. Turn eggs after wites ave set and yolks are as firm as desired. c. For well done eggs in oil: Heat tbsp/5 ml oil on low eat about 5 minutes. Slide in eggs. Wen wites are set, increase eat to medium; turn eggs or spoon oil over eggs and cook to desired doneness.

Pancakes Yield: pancakes 2 cups / 90 g sifted refined flour 2 2 tsp / 2.5 ml baking powder 3 4 tsp / 3.8 ml salt egg beaten 2 cups / 360 ml milk 3 tbsp / 45 ml* butter melted and cooled. Sift togeter flour, baking powder and salt, tree times. Place in a bowl. 2. In a separate bowl, mix egg, milk and butter. 3. Pour milk mixture into flour mixture. Stir quickly till all te flour is just moistened. Do not break te lumps. 4. Heat frying pan on medium eat about 2 minutes for 22 cm pan/about 3 minutes for 26 cm and 30 cm pans. 5. Pour 4 cup/60 ml mixture into frying pan and pour again anoter 4 cup/60 ml mixture into te same pan to make 2 separate cakes. Bubbles will appear on te upper sides and pop. Cook till edges appear dry (about 2 minutes). Bottom surface sould be golden brown. Turn pancakes. Cook second side till golden brown (about 2 minutes). Serve ot immediately, accompanied wit butter and oney or maple syrup. Make remaining pancakes in te same way. * May be reduced to 2 tbsp/22.5 ml. Keema Kebab (Minced Mutton Cutlets) Yield: 24 kebab lb / 450 g mutton minced 4 cup / 60 ml cana dal 5 small cloves garlic copped tsp / 5 ml garam masala powder 3 cup / 80 ml water x 2 inc /.3 cm piece fres ginger copped ( 6 oz / 5 g) small (3 oz / 85 g) onion copped tbsp / 5 ml mint leaves copped 2 tbsp / 22.5 ml coriander leaves copped tsp / 5 ml red cilli powder 2 tsp / 7.5 ml salt egg beaten 2 tbsp / 22.5 ml vegetable oil. Put mutton, cana dal, garlic, garam masala powder and water in a pressure cooker. Close cooker. Bring to full pressure on ig eat. Reduce eat and cook 0 minutes. Remove cooker from eat. Allow to cool naturally. Open cooker. Place cooker on medium-ig eat and cook till liquid as evaporated (about 3 minutes), stirring occasionally. 2. Grind mutton mixture into a paste. 2

3. Mix mutton paste and all oter ingredients except oil. Make 24 patties about 2 inc/4 cm in diameter, 2 inc/.3 cm tick. 4. Heat 2 tsp/7.5 ml oil in frying pan on medium eat about 2 minutes for 22 cm pan/about 3 minutes for 26 cm and 30 cm pans. Add 8 patties. Fry on bot sides till browned (about 2 minutes on eac side). Remove. Fry remaining patties in te same way. Serve ot, accompanied wit cutney. Mutton Hamburgers Yield: 9 amburgers 0 small cloves garlic 4 oz / 400 g mutton finely minced medium (3 2 oz / 00 g) onion copped 4 tsp / 6.3 ml salt 4 green cillies finely copped 4 cup / 60 ml coriander leaves finely copped x inc / 2.5 cm piece fres ginger finely copped ( 3 oz / 0 g) 2 eggs beaten 3 cup / 40 g dry bread crumbs tbsp + 2 tsp / 25 ml vegetable oil. Grind garlic into a paste. 2. Mix garlic paste and all oter ingredients except eggs, bread crumbs and oil. Add eggs. Mix. Add bread crumbs. Mix. Make 9 patties about 3 4 inc/8 cm in diameter, 2 inc/.3 cm tick. 3. Heat tbsp/5 ml oil in frying pan on medium eat about 2 minutes for 22 cm pan/about 3 minutes for 26 cm and 30 cm pans. Add 3 patties. Reduce eat to low. Fry on bot sides till browned (about 0 minutes on eac side). Fry remaining patties in te same way except add tsp/5 ml oil after eac batc and do not increase or reduce eat. Serve ot. Omelette Indian Style Serves 2 tsp / 0 ml onion finely copped 2 tsp / 0 ml tomato copped tsp / 5 ml coriander leaves finely copped 4 tsp /.3 ml green cilli finely copped 2 eggs 8 tsp / 0.6 ml salt 2 tsp / 7.5 ml vegetable oil. Mix onion, tomato, coriander leaves and cilli. 2. Separate egg yolks and wites. Beat egg wites till froty. Beat egg yolks and salt ligtly. Add yolks to wites. Mix gently. 3. Heat oil in frying pan on medium eat about 2 minutes for 22 cm pan/about 3 minutes for 26 cm and 30 cm pans. Spread oil over inside base wit wooden spatula. Add eggs. If necessary, gently spread eggs to cover base. Cook till edges start to set. Scatter onion mixture over eggs. Cook till underside is ligtly browned (about 2 minutes). Loosen omelette edges wit spatula. Using spatula, lift alf omelette and fold over oter alf. Cook about 30 seconds. Turn over. Cook about 30 seconds. Serve ot. 3

Sautéed Vegetables Serves 6 2 tbsp / 30 ml vegetable oil tsp / 5 ml cumin seeds small (2 oz / 60 g) onion finely copped x 2 inc /.3 cm piece fres ginger finely copped ( 6 oz / 5 g) 3 cups / 200 g peas selled or frozen 2 green cillies finely copped 3 cup / 80 ml water 4 medium ( lb / 450 g) potatoes boiled (see page 6), peeled and cut into 2 inc /.3 cm cubes 2 tsp / 7.5 ml salt 4 tsp /.3 ml garam masala powder. Heat oil in frying pan on medium eat no more tan 3 minutes for 22 cm pan/no more tan 4 minutes for 26 cm and 30 cm pans. Add cumin seeds. Stir a few seconds. 2. Add onion and ginger. Stir fry till onion is transparent (about 2 minutes). Add peas, cillies and water. Stir. Cover and cook on low eat till peas are just tender and water as evaporated (about 0 minutes), stirring occasionally. 3. Add potatoes and salt. Stir fry about 3 minutes. Add garam masala powder. Mix. Serve ot. Spicy Fis Fry Serves 2 x 2 inc /.3 cm piece fres ginger ( 6 oz/ 5 g) 5 small cloves garlic green cilli tsp / 5 ml lemon juice 2 tbsp + tsp / 27.5 ml vegetable oil 2 tsp / 7.5 ml salt 2 tsp / 7.5 ml red cilli powder 2 tsp / 2.5 ml cumin powder 4 tsp /.3 ml turmeric 4 (4 oz / 400 g) fis steaks ( 2 inc /.3 cm tick) 4 cup / 60 ml besan. Grind ginger, garlic and green cilli into a paste. Mix gingergarlic paste, lemon juice, tsp/5 ml oil, salt, cilli and cumin powders and turmeric. Rub on fis. Cover and keep aside about 30 minutes. Roll fis steaks in besan and pat tem. 2. Heat remaining oil ( 2 tbsp/22.5 ml) on medium eat about 2 minutes for 22 cm pan/about 3 minutes for 26 cm and 30 cm pans. Add 2 fis steaks. Fry on bot sides till dark golden brown (about 5 minutes on eac side). Remove. Fry remaining steaks in te same way except do not add oil. Serve ot. 4

Uttapam (Savoury Rice and Gram Pancakes) Yield: 6 uttapam cup / 200 g rice 2 cup / 00 g urad dal 2 3 cup + 2 tsp / 70 ml water oter tan for step 2 tsp / 7.5 ml salt medium (4 oz / 5 g) onion copped 3 green cillies copped 2 tbsp / 22.5 ml coriander leaves copped 3 tbsp / 45 ml vegetable oil. In separate bowls, cover rice and urad dal wit water at least inc/2.5 cm above ingredients. Soak 4 ours. Drain. 2. Grind rice into a paste, gradually adding 3 cup/80 ml water. 3. Grind dal into a paste, gradually adding remaining water ( 3 cup + 2 tsp/90 ml). 4. In a large bowl, mix rice and dal pastes and salt to make batter. Cover and keep aside (not in a refrigerator) at least 2 ours to ferment. around edges of uttapam. Fry till surface appears dull and underside is golden brown (about 3 minutes). Dribble tsp/5 ml oil over uttapam. Turn over. Fry till underside is golden brown (about 3 minutes). Remove. Fry remaining uttapam in te same way. Serve ot, accompanied wit Coconut Cutney (for recipe, see page 0). Breakfast Tomatoes Serves 2 tbsp / 5 ml butter 2 large (0 2 oz / 295 g) tomatoes cut into alves parallel to te base a pinc salt a pinc pepper. Melt butter in frying pan on medium eat. As soon as butter starts browning, add tomatoes (cut side down). Fry about 2 minutes on eac side. 2. Place tomatoes (cut side up) on serving dis. Pour leftover pan juices on tomatoes. Sprinkle salt and pepper. Serve ot. 5. Mix fermented paste and all oter ingredients except oil. 6. Heat frying pan on medium eat about 2 minutes for 22 cm pan/about 3 minutes for 26 cm and 30 cm pans. Stir and pour 2 cup/20 ml batter in centre of pan. Wit te back of a rounded ladle, quickly and gently spread batter to make a round of even tickness about 5 2 inc/4 cm in diameter. Add 2 tsp/2.5 ml oil 5

Glossary (Meanings and Metods) Batter: A mixture made from flour and a liquid suc as water, milk or egg wic is tin enoug to pour or drop from a spoon. Beat: To mix wit an instrument suc as a spoon, wisk or electric beater using a regular, rapid, rytmic movement. Besan (Bengal Gram Flour): Besan used in all te recipes as been ground from pure cana dal (Bengal gram). If you use commercial besan, water quantities may ave to be reduced if besan is diluted wit ingredients oter tan cana dal. Our testing indicates tat diluted besan takes less water tan given in our recipes to reac te desired consistency. Boiled Potatoes in a Hawkins Pressure Cooker: Size of Potatoes (Wole, Unpeeled) (Small 75 g) (Medium 00 g) (Large 50 g) Water Quantity cup cup ½ cups Pressure Cooking Time 6 minutes 0 minutes 5 minutes Metod: Pour water in cooker. Put grid in cooker. Place potatoes on grid. Close cooker. Bring to full pressure (first wistle) on ig eat. Reduce eat and cook te required time. Remove cooker from eat. Release pressure by sligt lifting of vent weigt. Open cooker. Clove of Garlic: One of te small curved segments wic make up one wole garlic bulb. Small cloves specified in te recipes weig about g and measure about 2 cm from tip to tip and about cm at te widest part. If you ave larger cloves, adjust te quantity appropriately. Large cloves can be five times larger tan small cloves. Garam Masala Powder: Yield: About 2½ tbsp / 37.5 ml tsp / 5 ml peppercorns 3 64 tsp / 3.8 ml cloves 7 x inc / 2.5 cm sticks cinnamon 4 brown cardamoms seeds taken out and kept, pods discarded. Measure 3 64 tsp / 3.8 ml seeds. 3 64 tsp / 3.8 ml black cumin seeds (sa jeera) or cumin seeds. Roast togeter all ingredients in frying pan on medium eat. Stir continuously until te spices darken by a few sades and give out teir distinct aromas (about 5 minutes). Remove from eat, spread on a plate and allow to cool. 2. Grind to a powder. Store in an air-tigt jar. Ginger, fres (Adrak): Peel off te smoot brown skin before grating or copping. Te recipes give te weigt as well as te lengt of fres ginger required. Since te widt and tickness of ginger pieces vary, te widt of a piece of ginger is taken to be inc/ 2.5 cm for quantities specified in te recipes. A inc/2.5 cm long and inc/2.5 cm wide piece of ginger is taken to weig 63 oz/0 g. Grate (Kasna): To reduce food to fine particles by rubbing it against te surface of a grater (an abrasive implement wit sarp edged slits and perforations). 6

Maple Syrup: A sweet syrup made from te sap of te sugar maple tree. Golden syrup or oney may be used as a substitute. Patty: A small oval or round flattened cake of copped or minced food. Refined Flour (Maida): Wite flour made from weat wic as ad te bran and germ removed before grinding. Sift: To pass dry ingredients troug a sieve. Translations to Hindi and Englis Butter Makkan Green cillies Hari mirc Cana dal Bengal gram Groundnuts Moongpalli ke dane Coconut Coriander leaves Cumin seeds Cumin powder Curd; Yogurt Curry leaves Nariyal Hara dania ke patte Jeera Pissa jeera Dai Kadi patta/meeti neem ke patte Lemon juice Minced mutton Mint leaves Mustard seeds Peas Pepper Red cilli powder Nimbu ka rus Keema Pudina Rai Matar Pissi kali mirc Pissi lal mirc Dry bread crumbs Suki dabalroti ka cura Urad dal Split skinned black gram Garlic Lassan Turmeric Haldi 7

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