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Books by Niru Gupta

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


‘Cook, My Dear’, Published by Harper Collins India in 1991, reprinted in 1996. Easy to follow menu based book, with tried and tested recipes. Especially meant for beginners in Western Cooking in India. Measures have been given in volume and weight to facilitate the following of the recipe. A book that will inspire to cook!

To purchase this book contact:
Mrs. Niru Gupta
16, Sector 15 A, Noida, 201301, UP, India
write to:

Price: Rs. 145


Spinach Soup

  • 500 gm spinach
  • 1 tsp Sugar
  • Pureed water
  • ½ cup milk
  • 1 tbsp Corn flour
  • 1 tsp Salt
  • one-eighth tsp grated nutmeg
  • 4 tbsp cream
  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

  • 8 Fillets fish
  • Juice of 1 lemon
  • 1 tsp Salt (marinate together for ½hour)
  • ¼ cup (60 gm) Oil
  • ¼ cup (30 gm) flour, seasoned with
  • ½ tsp salt and a dash of black pepper
  • 2 cups (240 gms) chopped 
    spring onions, mixed with 1 tbsp oil     
    and ½ tsp salt
  • 1 cup tomato puree
  • 1 tsp oregano or ajwain
  • 1 heaped tbsp chopped celery or
    parsley for garnish
  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

  • 250 gm Carrots, cut into thin strips
  • 250 gm French beans, stringed and cut
    into thin strips
  • 1 onion, sliced to match the 
     other vegetable
  • 2 tbsp (30 gm) butter
  • ¼ tsp powdered black pepper
  • 1 tsp Salt
  • 1 tsp Oil
  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

  • 8 very thin even slices of ham
  • 4 tbsp cream cheese
  • 1 small onion (½ cup) finely chopped
  • 1 tbsp pickled Gherkins finely chopped
  • 4 Lettuce leaves, crisped
  • tsp Salt
  • one-eighth tsp powdered black pepper
  • 2 tbsp Mayonnaise Sauce
  • Some greens to garnish
  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

  • 1¼ cups (300 gm) Cream, chilled
  • ¾ cup (180 gm) Milk
  • 1 tbsp (8 gm) gelatin
  • 1 tbsp Brandy (optional)
  • ¾ cup (180 gm) Sugar
  • ½ cup (120 gm) Water, at room temp.
  • 2 tbsp Cocoa powder, sifted
  • 1 tsp essence of vanilla
  • 3 eggs
  • a double boiler, or a smaller saucepan 
    that fits into a larger one containing
  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.
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