World Vegetarian Congress Cookery Exhibition

SR No.: 035314
Original Sutra Author: N/A
Author: Lilaben Shah
Publisher: Lilaben Shah
Publication Year: 1967
Total Pages: 68
Language: English
Classification: Book_English
File Size: 6 MB

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In a soup dish put noodles, then add vegetable curry. Sprinkle on top green onions, few fried noodles, finely cut coriander leaves, 2 lemon pieces and serve. Keep noodles and curry hot.
Poppyseed Halwa
1 kg. Poppy seeds 1 kg. Sugar
1 litre Milk
250 gms. Khoya
Clean poppyseeds properly and wash it 4-5 times in water so it is quite clean. Then soak it in. Little milk for 4 hours. Heat rest of the milk till it thickens, grind to a paste poppy seeds on stone. Add it to the hot milk (thick) and stir it. So that it does not stick at the bottom of the pan. Add cardamom powder, When it is quite thick then take it in a thali and spread it evenly and arrange rasins on top and allow it to cool and then cut into small pieces.
Cream Drops
1 liter Milk to 3 bottles.
15 Almonds
15 Cardamoms
Little green colour Cochinal 250 gms. Fine Sooji
-PRERANA
1 Tea-spoon Cardamom powder 200 gms. Rasins
200 gms. Almond
One cup grated cocoanut
PRERANA
1 cup Sugar
15 Pistachio
Few strands of Saffron 500 gms. Green Cocoanut or 250 gms. Khoya
Slightly roast sooji in a sauce-pan. Add sugar, ground cocoanut or khoya mix, well. Then add milk little by little and stir it when all the milk has thickened and sooji becomes into sticky consistancy, then remove from fire. Then divide this into four portions. In one portion add saffron for colouring in one, add little cochinal red, in third portion add green colour, and keep one portion white. Make small balls out of it and keep aside. Heat milk in another sauce-pan. Add sugar. Add almonds, pistachio and powder cardamom. When the milk is little colourish, then
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