Publishers : Harper Collins Publishers India
Distributors : niru_gupta@hotmail.com

This is a book for anyone who wishes to step into the kitchen to prepare a meal, for sure-shot results.

The book also has a number of basic, which you will need to refer to from time-to-time. In fact, keep this book handy in your kitchen; you might need it to follow recipes from other books as well.

You can try innovation with these existing recipes only after you have made these a few times, as they are.

Menus

Spinach Soup 

1. Measure the puree and add enough water to make 4 cups of liquid and bring to a boil.

2. Add the milk mixture, salt, pepper, and nutmeg and simmer for about 10 minutes.

3. Serve hot, garnished with the cream.

Tomato Fish

1. Wash the fish and wipe dry. Coat the fillets with the seasonal flour, patting off the excess.

2. Heat the oil in a heavy-based frying pan and with the heat on high, brown the fish on both sides, and leave on absorbent paper till required.

3. Spread the onions on a flat oven-proof serving dish. Arrange the fish over this and coat it with tomato puree, sprinkling the oregano or ajwain over it.

4. Garnish with the celery or parsley and bake for about 15-20 minutes and serve.
   
   Oven temp : 375º F / 190º C

Sauteed Vegetables

1. Cook the carrots and beans 'bite like' by steaming.

2. In a heavy-based saucepan heat the butter and oil together. When the butter melts, add the onions and turn around a few times, till soft.

3. Add the carrots and beans, salt and pepper and saute for about 2 minutes, and serve.

Ham Rolls

1. Mix the cheese, onions, gherkins, mayonnaise, salt and pepper.

2. Cut the rind off the ham.

3. Divide the cream cheese  mixture into 8 and place a portion each on a slice of ham and roll like a tube, as tightly as possible, without breaking the ham.

4. Line a serving dish with the lettuce leaves, and arrange the ham rolls over it, keeping the edges down. Garnish with the greens and serve.

Chocolate Souffle

1. Prepare the bowl to be used for beating the egg- whites by rubbing it with lemon and salt and rinsing off with cold water. This is done so as to remove all possible grease from the bowl, which hampers the beating of the egg-whites.

2. Separate the eggs. Put the yolks into the double sauce pan and the whites into the prepared bowl. While separating the eggs, do so in a separate cup and one at a time, so that in case the yellow of one breaks, or one egg happens to be bad, the entire lot of eggs does not become useless. It is very important that the whites do not have even a speck of yellow in them. It is best to use refrigerated eggs for separating, as the yolks are more set.

3. Beat the egg yolk and sugar till creamy in the pan of the double boiler or the smaller saucepan.

4. Add the cocoa and when blended, add the milk. Soak the gelatin in the water.

5. Make a custard.

6. Add the brandy and vanilla when you remove from the heat, and proceed to complete.