Hawkins FUTURA NONSTICK Series User 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 6481, MUMBAI 400 016, INDIA
TEL [phone] FAX [phone]
EMAIL [email protected]
®
IMPORTANT SAFEGUARDS
1. Do not use high heat except to boil liquids. Do not allow pan
to boil dry.
2. Do not use on chulha, industrial burners or any heat source
which cannot be regulated to low and medium heat or whose
flame spreads beyond the base of the pan.
3. Limit preheating of pan without food on medium heat to no
more than 3 minutes for the 22 cm pan and 4 minutes for the
26 cm and 30 cm pans.
4. When pan is hot, ensure that it is never without food.
5. Do not cut on/in pan or scrape it with metal or sharp edged
objects.
6. Clean thoroughly after each use in hot water with a mild soap or
detergent and a dishcloth or sponge. Do not use abrasive
cleaning agents or scrubbers.
7. Do not put hot pan or glass lid in cold water.
8. Do not wash pan or glass lid in a dishwasher.
9. Do not put pan, stainless steel lid or glass lid in a hot oven or
under a broiler.
10. The handle of the pan should be parallel to the kitchen counter
– not sticking out.
11. When placing or moving pan on a burner, hold on to the handle
until you are certain the pan is seated securely with
no possibility of the pan slipping or tipping.
12. If you have no prior experience of frying, do not attempt to use
the Futura Nonstick Frying Pan without supervision. Our recipes
are written for people with experience of frying. Once you know
the various ways in which to handle the fire, the hot oil, butter
or other fat and equipment safely, this pan and this Manual
can be used by you fearlessly.
13. No matter what the level of your experience and expertise, always
treat fire, hot oil or butter and frying with careful attention.
Constant thoughtfulness is the only way to avoid accidents that
are possible with fire and oil at high temperatures.
14. For safety reasons, for instance, to minimise spattering of oil,
3 tbsp
/ 45 ml is the maximum amount which should be added
to the 22 cm pan; 1/4cup
/ 60 ml to the 26 cm pan; and 1/2cup /
120 ml to the 30 cm pan.
15. Do not leave frying unattended. In case oil or butter should ever
catch fire, have a metal lid handy to cover the pan. Never pour
water on the fire as this may spread the fire.
16. Do not drop food or other objects from a height on the pan
particularly when it has hot oil or butter. Place food gently in the
pan to avoid splashing.
17. Read and follow instructions in this Manual.

1
Introduction
Futura Nonstick Cookware
Futura Nonstick Cookware is made with a patented process by
which the high quality nonstick coating is fixed on to a hard anodised
surface which makes it most durable. Futura Nonstick Cookware
comes in many useful shapes and sizes to suit your different cooking
needs. All are made from heavy gauge, pure, virgin aluminium for
fast and even heat conduction. The pans are well-balanced with
sturdy, stay-cool handles. The bottom and outer sides are hard
anodised to give you a surface that will not tarnish, pit or corrode and
will stay looking new for years.
Futura Nonstick Frying Pans
This Manual contains instructions and recipes for all the Futura
Nonstick Frying Pans: 22 cm, 26 cm, 26 cm (Rounded Sides) and
30 cm diameter. The size of the pan is stamped on the underside of
the pan. There is an optional stainless steel lid for each size. Some
frying pans can be purchased with a heat-proof glass lid with a
stainless steel rim. Your frying pan will give you years of easy,
great-tasting, healthful, economical cooking and easy clean-up if you
carefully follow the instructions in this Manual.
Special Instructions for Use of this Frying Pan
The recipes in this Manual are written for the 26 cm Futura
Nonstick Frying Pan (though preheating times are given for all sizes).
If you have a frying pan of 22 cm, 26 cm (Rounded Sides) or 30 cm
diameter, you may need to make adjustments in the quantities and
size of food items, heat settings and cooking times to suit the
particular pan. See Adapting Recipes to Different Sizes of the
Frying Pan pages 5 and 6.
Contents
Page
Important Safeguards inside front cover
Introduction 1
How to Use 2
Easy Tips for Better Cooking 4
Adapting Recipes to Different Sizes of the Frying Pan 5
Measurements 6
How to Clean 7
Recipes
Akuri (Scrambled Eggs – Parsi Style) 8
Alu Tikki (Potato Cutlets – Sindhi Style) 8
Besan Poora (Savoury Bengal Gram Flour Pancakes) 9
Hash Brown Potatoes 9
Coconut Chutney 10
Country Omelette 10
French Toast 11
Fried Eggs 11
Pancakes 12
Kheema Kebab (Minced Mutton Cutlets) 12
Mutton Hamburgers 13
Omelette – Indian Style 13
Sautéed Vegetables 14
Spicy Fish Fry 14
Uttapam (Savoury Rice and Gram Pancakes) 15
Breakfast Tomatoes 15
Glossary (Meanings and Methods) 16
Translations to Hindi and English 17
Hawkins Cookers Limited is the proprietor of the trademarks ‘Hawkins’ and ‘Futura’ in India and in various other countries throughout the world. Product design registered in India.
2009 Copyright reserved. All Rights Reserved. Edited and published by Neil Vasudeva on behalf of Hawkins Cookers Limited, Maker Tower F 101, Cuffe Parade, Mumbai 400 005, India
and printed in 2009 at Jyothi Process, 243 Shiv Shakti Indl. Estate, M. V. Road, Marol, Mumbai 400 059.

2
How to Use
Wash Before Use
Remove sticker/label. Remove any adhesive with baby or vegetable
oil. Before using pan for the first time, wash in hot water with a mild
soap or detergent, rinse in clear water and dry. Do not wash in a
dishwasher.
Seasoning
It is not necessary to season the pan. If, however, you plan to
cook food which tends to stick such as fried eggs without any oil or
butter for the first use or before you have cooked with oil in the pan,
seasoning will assist release of the food. To season: rub
1 teaspoon (5 ml) vegetable oil over the clean nonstick surface using a
paper napkin or clean cotton cloth. Wipe off oil with a paper napkin
or clean cotton cloth. Wash and dry pan.
Suitable Heat Sources
High temperatures will shorten the life of the nonstick and may
destroy it. Use pan only on domestic gas, electric or halogen stoves in
which the temperature can be regulated to low and medium heat.
Use a burner to suit the size of your pan – gas flames should not lick
the sides of the pan. Use low to medium heat. Use high heat only to
boil liquids.
Limit Preheating of Pan
Some foods require preheating of the pan. Foods such as
pancakes, besan poora and uttapam require the pan to be at a certain
temperature before you cook the first batch.
When preheating the cold empty pan (with or without oil)
before beginning to cook, it is critical that THE HEAT IS NO
MORE THAN MEDIUM and the time is strictly limited as
follows:
Frying Pan Maximum Preheating Time
22 cm 3 MINUTES
26 cm and 30 cm 4 MINUTES
The actual time required for preheating for best cooking results
may be less, depending on the food being cooked and your burner.
Overheating can occur quickly if the pan is left on the heat without
food or water so NEVER keep the pan empty on the heat once it is
hot.
Avoid Overheating: Check Your Burner
If food is smoking or burning, reduce heat. Using medium or
lower heat and limiting the time the empty pan is heating are the
basic techniques to avoid overheating.
The pan can overheat even on medium heat if the burner is
providing excessive heat. To check if your burner can overheat
even on medium heat, place clean pan on medium heat. Heat pan for
2 minutes. Press one finger firmly into whole wheat flour (atta). Do
not pinch. Flick from a distance of about 2142inch
/ 6 cm a small, fine,
even dusting of flour on centre of pan and immediately begin
counting off seconds (“one second, two second, three second” etc.)
while watching the flour. The time the flour takes to become dark
brown gives a rough indication of how hot the pan is. As long as flour
has not turned dark brown in 15 seconds, the pan is not overheated.

3
Follow the steps in the chart below to complete the test. Do not
exceed the limit of preheating for 3 minutes for 22 cm pan and
4 minutes for 26 cm/30 cm pans in any case.
Flour turns
dark brown in
15 seconds or
less?
Pan is… Action needed
A. Yes Overheated 1. Remove pan from heat
at once.
2. Reduce heat setting.
3. Try again when pan has
cooled.
B. No Not
overheated
1. Continue heating pan.
Repeat flour test at
1 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 15 seconds or
less, pan is overheated:
follow action as per A.
3. If flour does not turn
dark brown in
15 seconds or less, the
heat setting is all right
for preheating.
Avoid Scratching, Damage, Breakage
Use wooden, heat-resistant nylon, plastic or rubber
spatula/utensils. Metal utensils will scratch and reduce the life of the
nonstick coating. Do not cut or scrape with metal objects or knives.
If using a metal spatula, try to keep spatula parallel to the pan to
avoid digging into the coating. Try to touch the food and minimise
contact with the coating. Do not leave plastic, nylon or rubber
utensils in pan while it is hot.
Do not hit the pan or bang its rim. Do not bang pan down on
pan supports. Lift pan from the pan supports – do not drag it across
the pan supports. When storing the pan ensure that the nonstick
coating is not gouged or rubbed against any hard or sharp surface.
Do not stack other utensils on the coating without protecting it.
Plastic handles and knobs are liable to break under a sharp or forceful
blow. Handle and store glass lids with appropriate care to avoid hard
knocks that may break the glass.
After use, faint scratches or marks may appear on the nonstick
coating. These are marks of normal wear and do not affect the
performance of the coating. Even if some of the coating is scraped
off, the pan is still safe to use. The coating is non-toxic and inert; if
accidentally and unknowingly ingested, it passes through the body
harmlessly.

4
Easy Tips for Better Cooking
1. Read the entire recipe before beginning to work. Assemble and
prepare all ingredients. Follow recipe step-by-step.
2. Before putting the pan on the heat, prepare all ingredients and
keep spatula, utensils, serving plate etc. ready in the cooking area. If
you are looking for things once the pan is on the heat, it can overheat
quickly and destroy the nonstick coating.
3. See Measurements page 6 for information on weights and
measures.
4. Unless otherwise noted, in the recipes:
•All foods are to be appropriately cleaned and washed.
•Onions, potatoes, garlic and fresh ginger are to be peeled.
5. For Users Outside India: In the recipes, size descriptions of
ingredients refer to food available in India. Outside India, follow the
weights rather than the size descriptions.
6. All Hindi words used in the recipes are translated to English on
page 17 or explained in the Glossary. If you come across a word you
do not know, check Glossary page 16.
7. Time and heat settings in these recipes refer to the large burner
of an efficient domestic gas stove. (For a 22 cm diameter pan, use the
small burner.) You may have to adjust these times and settings to suit
your stove. For best cooking results, adjust the heat so that cooking
times are the same as those given in the recipes. You will be helped in
making these adjustments by the steps and indications given in
various recipes (for example, stir fry till onion is transparent). Avoid
high temperatures for the best cooking results, conserving fuel and
preserving the life of the nonstick coating.
8. Certain recipes specify “medium-high” or “medium-low” heat
setting. By “medium-high” we mean a setting between medium and
high. By “medium-low” we mean a setting between medium and low.
9. Adding a little oil or butter to the pan may enhance the colour,
taste and texture of many foods.
10. Eggs and batters should be at room temperature before frying.
11. To ensure even cooking, shape foods (such as patties) evenly and
slice foods (such as potatoes) evenly.
12. Do not heat oil till it is smoky. It damages the oil and will burn
the food.
13. The nonstick coating of the pan retards browning somewhat in
certain foods. For browner results, try cooking slightly longer. Do not
use high heat.
14. For crispy, light crusts on food such as alu tikki, fried fish and
kheema kebab, adjust heat so that food bubbles and sizzles gently as
it cooks in the oil.
15. When frying delicate foods such as uttapam, pancakes, hash
brown potatoes and fish, the food should be turned once; when the
first side is browned to the desired degree, turn and brown the other side.
16. Some recipes require the use of a lid on the pan while cooking.
We supply a specially designed stainless steel lid for the Futura
Nonstick Frying Pan as an optional extra item. Some pans are also
available with a heat-proof glass lid with a stainless steel rim.

5
Adapting Recipes to Different Sizes of the Frying Pan
The recipes in this Manual are written for the 26 cm Futura Nonstick Frying Pan (though preheating times are given for all sizes). When using the
22 cm, the 26 cm (Rounded Sides) or the 30 cm frying pan, recipes may be adapted as given in the chart below and the sections that follow on page 6.
Recipe 22 cm Frying Pan: Maximum Quantities 30 cm Frying Pan: Maximum Quantities
1. Akuri
2. Sautéed Vegetables Reduce ingredients by one-third. Increase ingredients by two-thirds.
3. Coconut Chutney Ingredients may be increased/reduced as required. Cooking groundnuts in a single layer recommended.
4. Alu Tikki Each batch: 1148tsp oil; 3 tikki Each batch: 2144tsp oil; 6 tikki
5. Mutton Hamburgers First batch: 2 tsp oil; 2 patties
Remaining batches: 344tsp oil; 2 patties
First batch: 1 tbsp oil; 4 patties
Remaining batch: 2 tsp oil; 5 patties
6. Kheema Kebab Each batch: 1148tsp oil; 3 patties Each batch: 2144tsp oil; 6 patties
7. Besan Poora No change required For one 6344inch
/ 17 cm poora: No change in oil;
143cup
/ 80 ml batter.
8. Country Omelette Reduce ingredients by one-half. Increase ingredients by one-half.
9. Omelette – Indian Style
10. Fried Eggs
11. Breakfast Tomatoes
No change required Increase ingredients by one-half.
12. Uttapam No change required For one 7144inch
/ 18 cm uttapam: No change in
oil; 344cup / 180 ml batter.
13. Spicy Fish Fry No change required No change in oil; 4 fish steaks
14. Pancakes Each batch: 1 pancake No change required
15. French Toast Each batch: 144tsp butter; 1 slice Each batch: 344tsp butter; 3 slices
16. Hash Brown Potatoes
Reduce ingredients by one-third. Form potato cake
about 4344inch
/ 12 cm in diameter, 344inch /
1.9 cm thick.
Increase ingredients by two-thirds. Form potato cake
about 8 inch / 20 cm in diameter, 344inch / 1.9 cm
thick.

6
26 cm Pan (Rounded Sides): Maximum Quantities
The recipes in this Manual apply to the 26 cm Futura Nonstick
Frying Pan (Rounded Sides) without change. However, larger
quantities of certain recipes may be cooked in the Frying Pan
(Rounded Sides). For instance, Akuri may be cooked 50% more and
Sautéed Vegetables may be cooked 25% more than the quantity
stated in these recipes.
Cooking Times
In recipes which involve frying in batches such as Alu Tikki and
Mutton Hamburgers cooking times remain the same if the size of
the food is the same. In recipes which are cooked in one batch such
as Akuri and Sautéed Vegetables reduce or increase the cooking
time depending on the volume of food being cooked.
Heat Setting
The 22 cm pan may require lower heat and the 30 cm pan higher
heat to achieve the cooking time in the recipes – depending on the
size, volume of the food being cooked. When using the 22 cm pan, a
small burner is recommended.
Measurements
Volume
All measurements are level, not heaped.
Measurement Equivalent
1 teaspoon 5 ml
142tablespoon 1142teaspoons
/ 7.5 ml
1 tablespoon 3 teaspoons
/ 15 ml
144cup 4 tablespoons
/ 60 ml
143cup 5 tablespoons +
1 teaspoon
/ 80 ml
142cup 8 tablespoons
/ 120 ml
344cup 12 tablespoons
/ 180 ml
1 cup 16 tablespoons
/ 240 ml
Abbreviations
Abbreviation Equivalent Abbreviation Equivalent Abbreviation Equivalent
tsp teaspoon oz ounce mm millimetre
tbsp tablespoon lb pound cm centimetre
ml
millilitre
g
gram
Length
Measurement Equivalent
144inch 6 mm
142inch 1.3 cm
344inch 1.9 cm
1 inch 2.5 cm
Weight
Metric Equivalent
28 g (rounded off to 30 g) 1 oz
450 g 16 oz / 1 lb
1 kg 2.2 lb

7
How to Clean
Wash After Every Use
Taking care to protect your hand from the hot pan with sufficient
paper or cloth, wipe off residual oil with a paper napkin or muslin
cloth from hot pan immediately after cooking. Doing so makes
cleaning very much easier.
Always wash all surfaces of pan and lid thoroughly after every use
in hot water with a mild soap or detergent and a dishcloth or sponge.
Do not wash pan in a dishwasher. Let pan cool before immersing in
water. For stubborn spots on the nonstick surface, soak pan in hot
water (cold water after cooking eggs or milk) for about 10 minutes
and rub with a non-abrasive plastic scrubber – never use steel wool,
coarse or metallic scouring pads or abrasive detergents. When
cleaning the pan ensure that the nonstick coating is not gouged or
rubbed against any hard or sharp surface. While cleaning, keep a
folded kitchen cloth or a piece of any other soft material such as
rubber or sponge underneath the pan to avoid damaging the pan.
Dry thoroughly with a soft clean cloth.
Stainless steel lid and glass lid may be washed in a dishwasher but
this can dull the finish. Wash wooden spatula in hot water with a
mild soap or detergent, rinse and dry immediately – do not soak.
Metallic marks – most often from gas stove pan supports – may
appear on the hard anodised base. To remove metallic marks from
base: apply a kitchen cleanser, such as Vim, to the marks and rub
with an abrasive kitchen scrubber, such as Scotch-Brite or fine steel
wool.
Avoid “Baked-On” Food
If pan is not cleaned thoroughly, a thin layer of food or grease
may remain. When the pan is heated next this food/grease
becomes “baked-on” and very difficult to remove. “Baked-on”
food may be impossible to remove without damaging the pan.
If you get “baked-on” food, you may try the following methods
knowing that the pan surface may get damaged:
On the Hard Anodised (Exterior Surface): Make a thick paste
of a cleaning powder such as ‘Vim’ and apply it to the surface. Wait
5 to 10 minutes. Scour with steel wool using a circular motion.
Wash.
On the Nonstick (Interior Surface): Make a thick paste of a
cleaning powder such as ‘Vim’ and apply it to the “baked-on” food.
Wait 5 to 10 minutes. Scour with a plastic scrubber using a circular
motion. If the residue persists, try the following method: With an
efficient exhaust system over your heat source or in a well-ventilated
room (as the fumes can be irritating), add 1 tbsp
/
15 ml vinegar and
1 tbsp
/
15 ml bleaching powder per cup water sufficient to cover the
residue. Mix until the powder is dissolved. Bring to boil. Reduce heat
and simmer 10 minutes. Allow solution to cool and drain. Scour with
a plastic scrubber and cleaning powder. Do not use this solution on
the hard anodised surface.

8
Akuri
(Scrambled Eggs – Parsi Style)
Serves 6
6eggs
14cup
/ 60 ml milk
34tsp
/ 3.8 ml salt
14tsp
/ 1.3 ml pepper
212tbsp
/ 37.5 ml vegetable oil
1 medium (4 oz / 115 g) onion finely chopped
1 x ½ inch
/
1.3 cm piece
(
1

6
oz
/
5 g)
fresh ginger finely chopped
1 medium (4 oz / 115 g) tomato chopped
3green chillies finely chopped
18tsp
/ 0.6 ml turmeric
2 tbsp / 30 ml coriander leaves chopped
14tsp
/ 1.3 ml garam masala powder
1. In a bowl, beat eggs just till yolks and whites are mixed. Add
milk, salt and pepper. Mix.
2. Heat oil in frying pan on medium heat 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, chillies and turmeric. Stir fry about 1 minute. Reduce heat
to low. Add egg mixture and coriander leaves. When mixture starts
to set on bottom and sides, stir and lift so uncooked part goes to
bottom. Continue cooking till eggs have just thickened and are
moist and soft, stirring constantly. Sprinkle garam masala powder on
top. Serve hot, accompanied with toast, phulka or paratha. h
Alu Tikki
(Potato Cutlets – Sindhi Style)
Yield: 12 tikki
4 slices
(each 8 cm x 7 cm x 1 cm)
bread
1 cup / 240 ml water
4 large (113lb
/ 600 g)
potatoes
’boiled‘ (see page 16),
peeled and mashed while still
hot
2green chillies finely chopped
2 tbsp
/ 30 ml coriander leaves finely
chopped
112tbsp / 22.5 ml mint leaves finely chopped
112tsp / 7.5 ml salt
12tsp
/ 2.5 ml red chilli powder
1 tsp / 5 ml cumin seeds
112tbsp
/ 22.5 ml vegetable oil
1. Immerse each bread slice in water for 15 seconds. Squeeze out
and discard water. Break bread into tiny pieces. Mix bread and all
other ingredients except oil. Make 12 patties about 234inch
/ 7 cm in
diameter, 12inch / 1.3 cm thick.
2. Heat 1½ tsp
/ 7.5 ml oil in frying pan on medium heat about
2 minutes for 22 cm pan/about 3 minutes for 26 cm and 30 cm pans.

9
Add 4 patties. Fry on both sides till golden brown (about
3 minutes on each side). Remove. Fry remaining patties in the same
way. Serve hot, accompanied with chutney or tomato ketchup. h
Besan Poora
(Savoury Bengal Gram Flour Pancakes)
Yield: 6 poora
123cups / 150 g besan (see page 16)
114tsp / 6.3 ml salt
34cup +2 tbsp
/ 210 ml water
1 small (2 oz / 60 g) onion finely chopped
1 small (212oz
/ 75 g) tomato chopped
3green chillies finely chopped
2 tbsp
/ 30 ml coriander leaves finely
chopped
3 tbsp / 45 ml vegetable oil
1. Sift together besan and salt into a bowl. Gradually add water,
stirring constantly to make a smooth batter. Add all other ingredients
except oil. Mix.
2. Heat frying pan on medium heat about 2 minutes for 22 cm
pan/about 3 minutes for 26 cm and 30 cm pans. Add 14tsp
/ 1.3 ml
oil and spread over inside base with wooden spatula. Stir and pour
14cup
/ 60 ml batter in centre of pan. Place the back of a rounded
ladle very lightly on batter. Slowly and gently spread batter evenly
outwards from centre to make a round about 512inch / 14 cm in
diameter. Add 1 tsp
/ 5 ml oil around edges of poora. Dribble
14tsp
/ 1.3 ml oil over centre. Fry till underside is golden brown and
slightly crisp (about 112minutes). Turn over. Press all over top
surface of poora with spatula.*Fry till golden brown and slightly crisp
(about 112minutes). Remove. Fry remaining poora in the same way.
Serve hot.
*Pressing makes poora crisper, as well as ensuring even cooking and
browning. For a softer poora omit pressing. h
Hash Brown Potatoes
Serves 4
4 large (113lb
/ 600 g) potatoes cut into 14inch /
6 mm cubes
1 tsp / 5 ml onion grated
½ tsp
/ 2.5 ml salt
¼ tsp / 1.3 ml pepper
1 tsp
/ 5 ml lemon juice
3 tbsp / 45 ml butter
1. Mix potatoes, onion, salt, pepper and lemon juice.
2. Melt butter in frying pan on medium heat. Add potato mixture.
Mix. Reduce heat to medium-low. Cover and cook 10 minutes.
Uncover. Cook till potatoes are tender (about 15 minutes), stirring
occasionally. Partially mash potatoes. Pat to form a potato cake
about 6 inch
/ 15 cm in diameter, 34inch / 1.9 cm thick. Fry till
underside is browned and a crust has formed (about 5 minutes).
Using wooden spatula, divide cake into 4 portions. Turn over each
portion, reforming into round shape. Fry till browned and crust has
formed (about 5 minutes). Serve hot. h

10
Coconut Chutney
Yield: 1 cup
14cup
/ 60 ml groundnuts
1 cup / 80 g coconut grated
13cup
/ 80 ml curd beaten
3green chillies
1 tsp
/ 5 ml salt
12tsp
/ 2.5 ml sugar
2 tbsp
/ 30 ml water
Tempering
112tsp
/ 7.5 ml vegetable oil
12tsp
/ 2.5 ml mustard seeds
12tsp
/ 2.5 ml urad dal
6 small curry leaves
1. Put groundnuts in frying pan on medium heat. 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, chillies, salt and
sugar, gradually adding water.
3. Tempering: Heat oil in frying pan on medium heat about
1 minute for 22 cm pan/about 2 minutes for 26 cm and 30 cm pans.
Add mustard seeds. When crackling, add urad dal. Stir a few
seconds. Add curry leaves. Stir fry till dal is light golden brown.
Immediately pour over chutney. Mix. Serve with Uttapam (for
recipe, see page 15). h
Country Omelette
Serves 2
114cups / 300 ml water
34tsp
/ 3.8 ml salt
14cup
/ 60 ml peas shelled or frozen
1 medium (312oz / 100 g)
potato
cut into
1

4
inch
/
6 mm
cubes
1 tbsp / 15 ml onion chopped
4eggs
2green chillies chopped
1 tbsp
/ 15 ml butter
1. In a pan, boil water and salt. Add peas, potato and onion. Cover
and cook on low heat till vegetables are just tender (about 7 minutes).
Drain and discard water.
2. In a bowl, beat eggs with a fork just till yolks and whites are
mixed. Add vegetables and chillies. Mix.
3. Heat frying pan on medium heat about 2 minutes for 22 cm
pan/about 3 minutes for 26 cm and 30 cm pans. Add butter and
spread over inside base with wooden spatula. Heat till butter has
foamed up and subsides. Quickly stir egg mixture and pour into pan.
When sides start setting (this should happen immediately), lift an edge
of omelette with 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 with spatula and shake 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

11
pan to medium heat and cook till eggs are just set (about
30 seconds). Serve hot.
Note: Omelette may be made with 1 cup of any diced, cooked
vegetables, chicken, ham, seafood etc. h
French Toast
Yield: 12 toasts
2eggs
½ cup + 2 tbsp / 150 ml milk
1 tbsp / 15 ml sugar
2 drops vanilla essence (optional)
14tsp
/ 1.3 ml salt
12 slices
(each 8 cm x 7 cm x 1 cm)
bread
1 tbsp / 15 ml butter
1. In a bowl, beat eggs just till yolks and whites are mixed. Add
milk, sugar, vanilla essence and salt. Mix.
2. Turn 1 slice bread in egg mixture leaving each side in mixture
about 30 seconds. Remove and put on a plate. Turn and remove
1 more slice in the same way.
3. Heat frying pan on medium heat about 1 minute for 22 cm pan/
about 2 minutes for 26 cm and 30 cm pans. Add 12tsp
/ 2.5 ml
butter and spread over inside base with wooden spatula. Add the
2 soaked slices. Fry on both sides till browned (about 2 minutes on
each side). Remove. (While slices are frying turn 2 more slices in egg
mixture as described in para 2 and keep aside.) Soak and fry
remaining slices in the same way. Serve hot accompanied with butter
and honey or jam. h
Fried Eggs
Yield: 2 eggs
2eggs
1½ tsp / 7.5 ml butter
2 tsp / 10 ml water
a pinch salt
a pinch pepper
1. Break eggs on a saucer.
2. Heat frying pan on low heat about 2 minutes for 22 cm
pan/about 3 minutes for 26 cm and 30 cm pans. Add butter and
spread over inside base with wooden spatula. Slide eggs into pan.
Pour 1 tsp
/ 5 ml water over each egg. Cover and cook about
1 minute or to desired doneness. Sprinkle salt and pepper. Serve hot.
Variations:
a. For firmer whites: 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 whites have set and yolks are as firm as desired.
c. For well done eggs in oil: Heat 1 tbsp
/ 15 ml oil on low heat
about 5 minutes. Slide in eggs. When whites are set, increase heat to
medium; turn eggs or spoon oil over eggs and cook to desired
doneness.h

12
Pancakes
Yield: 11 pancakes
112cups / 190 g sifted refined flour
212tsp / 12.5 ml baking powder
34tsp
/ 3.8 ml salt
1egg beaten
112cups / 360 ml milk
3 tbsp / 45 ml*butter melted and cooled
1. Sift together flour, baking powder and salt, three 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 the flour is
just moistened. Do not break the lumps.
4. Heat frying pan on medium heat about 2 minutes for 22 cm
pan/about 3 minutes for 26 cm and 30 cm pans.
5. Pour 14cup
/ 60 ml mixture into frying pan and pour again
another 14cup
/ 60 ml mixture into the same pan to make 2 separate
cakes. Bubbles will appear on the upper sides and pop. Cook till
edges appear dry (about 2 minutes). Bottom surface should be
golden brown. Turn pancakes. Cook second side till golden brown
(about 2 minutes). Serve hot immediately, accompanied with butter
and honey or maple syrup. Make remaining pancakes in the same
way.
*May be reduced to 112tbsp
/ 22.5 ml. h
Kheema Kebab
(Minced Mutton Cutlets)
Yield: 24 kebab
1 lb / 450 g mutton minced
14cup
/ 60 ml chana dal
5 small cloves garlic chopped
1 tsp
/ 5 ml garam masala powder
13cup
/ 80 ml water
1 x
1

2
inch
/
1.3 cm piece
(
1

6
oz
/
5 g)
fresh ginger chopped
1 small (3 oz / 85 g) onion chopped
1 tbsp
/ 15 ml mint leaves chopped
112tbsp / 22.5 ml coriander leaves chopped
1 tsp
/ 5 ml red chilli powder
112tsp / 7.5 ml salt
1egg beaten
112tbsp
/ 22.5 ml vegetable oil
1. Put mutton, chana dal, garlic, garam masala powder and water in
a pressure cooker. Close cooker. Bring to full pressure on high heat.
Reduce heat and cook 10 minutes. Remove cooker from heat. Allow
to cool naturally. Open cooker. Place cooker on medium-high heat
and cook till liquid has evaporated (about 3 minutes), stirring
occasionally.
2. Grind mutton mixture into a paste.

13
3. Mix mutton paste and all other ingredients except oil. Make
24 patties about 112inch
/ 4 cm in diameter, 12inch / 1.3 cm thick.
4. Heat 112tsp / 7.5 ml oil in frying pan on medium heat about
2 minutes for 22 cm pan/about 3 minutes for 26 cm and 30 cm pans.
Add 8 patties. Fry on both sides till browned (about 2 minutes on
each side). Remove. Fry remaining patties in the same way. Serve
hot, accompanied with chutney. h
Mutton Hamburgers
Yield: 9 hamburgers
10 small cloves garlic
14 oz / 400 g mutton finely minced
1 medium (312oz
/ 100 g) onion chopped
114tsp / 6.3 ml salt
4green chillies finely chopped
14cup
/ 60 ml coriander leaves finely
chopped
1 x 1 inch
/
2.5 cm piece
(
1

3
oz
/
10 g)
fresh ginger finely chopped
2eggs beaten
13cup
/ 40 g dry bread crumbs
1 tbsp + 2 tsp / 25 ml vegetable oil
1. Grind garlic into a paste.
2. Mix garlic paste and all other ingredients except eggs, bread
crumbs and oil. Add eggs. Mix. Add bread crumbs. Mix. Make
9 patties about 314inch
/ 8 cm in diameter, 12inch / 1.3 cm thick.
3. Heat 1 tbsp
/ 15 ml oil in frying pan on medium heat about
2 minutes for 22 cm pan/about 3 minutes for 26 cm and 30 cm pans.
Add 3 patties. Reduce heat to low. Fry on both sides till browned
(about 10 minutes on each side). Fry remaining patties in the same
way except add 1 tsp
/ 5 ml oil after each batch and do not increase or
reduce heat. Serve hot. h
Omelette – Indian Style
Serves 1
2 tsp
/ 10 ml onion finely chopped
2 tsp
/ 10 ml tomato chopped
1 tsp / 5 ml coriander leaves finely
chopped
14tsp
/ 1.3 ml green chilli finely chopped
2eggs
18tsp
/ 0.6 ml salt
112tsp
/ 7.5 ml vegetable oil
1. Mix onion, tomato, coriander leaves and chilli.
2. Separate egg yolks and whites. Beat egg whites till frothy. Beat
egg yolks and salt lightly. Add yolks to whites. Mix gently.
3. Heat oil in frying pan on medium heat about 2 minutes for
22 cm pan/about 3 minutes for 26 cm and 30 cm pans. Spread oil
over inside base with 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 lightly browned (about
112minutes). Loosen omelette edges with spatula. Using spatula, lift
half omelette and fold over other half. Cook about 30 seconds. Turn
over. Cook about 30 seconds. Serve hot. h

14
Sautéed Vegetables
Serves 6
2 tbsp / 30 ml vegetable oil
1 tsp / 5 ml cumin seeds
1 small (2 oz
/ 60 g) onion finely chopped
1 x
1

2
inch
/
1.3 cm piece
(
1

6
oz
/
5 g)
fresh ginger finely chopped
113cups / 200 g peas shelled or frozen
2green chillies finely chopped
13cup
/ 80 ml water
4 medium (1 lb
/ 450 g)
potatoes
’boiled‘ (see page 16),
peeled and cut into 12inch /
1.3 cm cubes
112tsp / 7.5 ml salt
14tsp
/ 1.3 ml garam masala powder
1. Heat oil in frying pan on medium heat no more than 3 minutes
for 22 cm pan/no more than 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, chillies and water. Stir. Cover and cook on
low heat till peas are just tender and water has evaporated (about
10 minutes), stirring occasionally.
3. Add potatoes and salt. Stir fry about 3 minutes. Add garam
masala powder. Mix. Serve hot. h
Spicy Fish Fry
Serves 2
1 x
1

2
inch
/
1.3 cm piece
(
1

6
oz
/
5
g)
fresh ginger
5 small cloves garlic
1green chilli
1 tsp
/ 5 ml lemon juice
112tbsp +1 tsp / 27.5 ml vegetable oil
112tsp
/ 7.5 ml salt
112tsp / 7.5 ml red chilli powder
12tsp
/ 2.5 ml cumin powder
14tsp
/ 1.3 ml turmeric
4 (14 oz
/ 400 g) fish steaks (12inch / 1.3 cm
thick)
14cup
/ 60 ml besan
1. Grind ginger, garlic and green chilli into a paste. Mix ginger-
garlic paste, lemon juice, 1 tsp
/ 5 ml oil, salt, chilli and cumin
powders and turmeric. Rub on fish. Cover and keep aside about
30 minutes. Roll fish steaks in besan and pat them.
2. Heat remaining oil (112tbsp / 22.5 ml) on medium heat about
2 minutes for 22 cm pan/about 3 minutes for 26 cm and 30 cm pans.
Add 2 fish steaks. Fry on both sides till dark golden brown (about
5 minutes on each side). Remove. Fry remaining steaks in the same
way except do not add oil. Serve hot. h

15
Uttapam
(Savoury Rice and Gram Pancakes)
Yield: 6 uttapam
1 cup / 200 g rice
12cup
/ 100 g urad dal
23cup +2 tsp
/ 170 ml water other than for step 1
112tsp / 7.5 ml salt
1 medium (4 oz
/ 115 g) onion chopped
3green chillies chopped
112tbsp
/ 22.5 ml coriander leaves chopped
3 tbsp / 45 ml vegetable oil
1. In separate bowls, cover rice and urad dal with water at least
1 inch / 2.5 cm above ingredients. Soak 4 hours. Drain.
2. Grind rice into a paste, gradually adding 13cup / 80 ml water.
3. Grind dal into a paste, gradually adding remaining water (13cup
+ 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 12 hours to
ferment.
5. Mix fermented paste and all other ingredients except oil.
6. Heat frying pan on medium heat about 2 minutes for 22 cm
pan/about 3 minutes for 26 cm and 30 cm pans. Stir and pour
12cup
/ 120 ml batter in centre of pan. With the back of a rounded
ladle, quickly and gently spread batter to make a round of even
thickness about 512inch
/ 14 cm in diameter. Add 12tsp / 2.5 ml oil
around edges of uttapam. Fry till surface appears dull and underside
is golden brown (about 3 minutes). Dribble 1 tsp
/ 5 ml oil over
uttapam. Turn over. Fry till underside is golden brown (about
3 minutes). Remove. Fry remaining uttapam in the same way. Serve
hot, accompanied with Coconut Chutney (for recipe,
see page 10). h
Breakfast Tomatoes
Serves 2
1 tbsp
/ 15 ml butter
2 large (1012oz
/ 295 g) tomatoes cut into halves
parallel to the base
a pinch salt
a pinch pepper
1. Melt butter in frying pan on medium heat. As soon as butter
starts browning, add tomatoes (cut side down). Fry about 2 minutes
on each side.
2. Place tomatoes (cut side up) on serving dish. Pour leftover pan
juices on tomatoes. Sprinkle salt and pepper. Serve hot. h

16
Glossary (Meanings and Methods)
Batter: A mixture made from flour and a liquid such as water, milk
or egg which is thin enough to pour or drop from a spoon.
Beat: To mix with an instrument such as a spoon, whisk or electric
beater using a regular, rapid, rhythmic movement.
Besan (Bengal Gram Flour): Besan used in all the recipes has been
ground from pure chana dal (Bengal gram). If you use commercial
besan, water quantities may have to be reduced if besan is diluted
with ingredients other than chana dal. Our testing indicates that
diluted besan takes less water than given in our recipes to reach the
desired consistency.
‘Boiled’ Potatoes in a Hawkins Pressure Cooker:
Size of Potatoes
(Whole, Unpeeled)
Water
Quantity
Pressure Cooking
Time
(Small – 75 g)
(Medium – 100 g)
(Large – 150 g)
1 cup
1 cup
1½ cups
6 minutes
10 minutes
15 minutes
Method: Pour water in cooker. Put grid in cooker. Place potatoes on
grid. Close cooker. Bring to full pressure (first whistle) on high heat.
Reduce heat and cook the required time. Remove cooker from heat.
Release pressure by slight lifting of vent weight. Open cooker.
Clove of Garlic: One of the small curved segments which make up
one whole garlic bulb. Small cloves specified in the recipes weigh
about 1 g and measure about 2 cm from tip to tip and about 1 cm at
the widest part. If you have larger cloves, adjust the quantity
appropriately. Large cloves can be five times larger than small cloves.
Garam Masala Powder:
Yield: About 2½ tbsp
/ 37.5 ml
1
tsp
/
5 ml
peppercorns
3
6
4
t
sp
/
3.8 ml
cloves
7 x 1 inch
/
2.5 cm sticks
cinnamon
4
brown cardamoms
seeds taken out and kept,
pods discarded. Measure
364tsp
/ 3.8 ml seeds.
3
6
4
tsp
/
3.8 ml
black cumin seeds
(shah jeera) or cumin
seeds
1. Roast together all ingredients in frying pan on medium heat. Stir
continuously until the spices darken by a few shades and give out
their distinct aromas (about 5 minutes). Remove from heat, spread on
a plate and allow to cool.
2. Grind to a powder. Store in an air-tight jar.
Ginger, fresh (Adrak):Peel off the smooth brown skin before
grating or chopping. The recipes give the weight as well as the length
of fresh ginger required. Since the width and thickness of ginger
pieces vary, the width of a piece of ginger is taken to be 1 inch
/
2.5 cm for quantities specified in the recipes. A 1 inch / 2.5 cm long
and 1 inch
/ 2.5 cm wide piece of ginger is taken to weigh 163oz / 10 g.
Grate (Kasna):To reduce food to fine particles by rubbing it against
the surface of a grater (an abrasive implement with sharp edged slits
and perforations).

17
Maple Syrup: A sweet syrup made from the sap of the sugar maple
tree. Golden syrup or honey may be used as a substitute.
Patty: A small oval or round flattened cake of chopped or minced food.
Refined Flour (Maida): White flour made from wheat which has
had the bran and germ removed before grinding.
Sift: To pass dry ingredients through a sieve.
Translations to Hindi and English
Butter Makkhan
Chana dal Bengal gram
Coconut Nariyal
Coriander leaves Hara dhania ke patte
Cumin seeds Jeera
Cumin powder Pissa jeera
Curd; Yogurt Dahi
Curry leaves Kadi patta/Meethi neem ke
patte
Dry bread crumbs Sukhi dabalroti ka chura
Garlic Lassan
Green chillies Hari mirch
Groundnuts Moongphalli ke dane
Lemon juice Nimbu ka rus
Minced mutton Kheema
Mint leaves Pudina
Mustard seeds Rai
Peas Matar
Pepper Pissi kali mirch
Red chilli powder Pissi lal mirch
Urad dal Split skinned black gram
Turmeric Haldi

Space for Your Notes/Recipes
18