Some Common Indian Recipes and Their Nutritive Value

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Book Specification

Item Code:	NAK054
Author:	Swaran Pasricha
Publisher:	National Institute of Nutrition
Language:	English
Edition:	2015
Pages:	121
Cover:	Paperback
Other Details	9.5 inch x 7.5 inch
Weight	260 gm

Book Description

Preface

Nutritional research during the past four decades in india and elsewhere has shown that it is beneficial to health to have a variety of combinations of cereals and pulses in our daily diet. Several Indian sweets and other food preparations are based mainly on cereals (notably rice and wheat) and pulses. Knowledge regarding the nutritive value of such Indian food preparations is a valuable aid to wise food selection. Information currently available on this subject is rather scanty except for a brochure brought out by the Central Food Technological Research Institute, Mysore. This booklet contains the method ofpreparation and nutritive value of nearly 200 recipes commonly prepared in the several regions of the country. The recipes were actually prepared once again in the Diet Kitchen of the Nutrition Research Laboratories and were found to be well accepted by persons hailing from different regions of India.

It is hoped to enlarge on the information presented in the booklet in future editions. In the meantime, the material presented now will be found valuable and useful by the enterprising and resourceful Indian housewife in preparing something new and at the same time, nutritious, in her home. The booklet may also be useful as an aid for teaching home science students. In providing nutritious menus for school lunches, community feeding centres and for institutions like hostels, restaurants and cafetarias.

Dr. S.C. Balasubramanian, officer – in – Charge of the Education and training Section, provided valuable help to the authors in the finalisation of the booklet.

Introduction

Information on the method of preparation of several common Indian food preparations, along with their nutritive value. Will be particularly helpful to housewives and persons in charge of catering establishments in preparing tasty and nutritious dishes.

The present booklet is an attempt at fulfilling this objective. Between its covers are presented method of preparation and nutritive value of about 200 recipes, based chiefly on rice and wheat. These have so far not been published.

The details regarding the methods of preparation were collected through home-visits and careful personal enquiry from housewives hailing from different parts of the country. Each dish was prepared once again in the Diet Kitchen of the Laboratories, using the same amounts of ingredients, and the yield of the cooked product noted.

Nutritive Value of the Preparations

The nutritive value of the cooked product was calculated from the values for the raw materials used in each recipe as given in Health Bulletin No. 23 brought out by these Laboratories. The vitamin values are not given since it has been found that wide variations in vitamin values can result even with minor variations in the methods of cooking. In general, it may be stated that cooking with soda involves loss of B-complex vitamins, and cooking with exposure to air results in loss of vitamin C. On the other hand, use of tamarind or lime protects vitamin C. Rancidity also affects certain vitamins adversely. The sooner a dish is consumed after preparation, the better will be the benefit with regard to the vitamins one derives there from.

At the end of each recipe, the yield of the cooked product is given and towards the end of the booklet, the nutritive value of a 300 g. Portion of the cooked is given in a tabular form.

Notes for using the booklet

The quantities of fat or oil, indicated under ingredients in preparations which involve frying in deep fat, represent only the amount of fat or oil actually absorbed by the preparation concerned. In practice, a larger amount than indicated has to be used for frying and the fat or oil left is used in other preparations.

The term "baking" means the use of either an electric oven or an improvised oven such as a vessel containing hot sand.

A preliminary chapter deals with general principles of nutrition and serves as a background for understanding the value and importance of nutrients like calcium and proteins, data on which are presented later. Housewives and other users of the book would profit much by a perusal of these pages.

Recipes common to the whole country are presented in the beginning. The rest of the recipes have grouped under four regions – East, West, North and South of India. They are further sub – divided under each region as sweets and savoury preparations based on wheat and rise respectively.

An appendix at the end gives the Hindi equivalents of English names of common Indian foodstuffs.

Contents

	Preface	ix
	Preface to the fourth edition	x
	Introduction	1
	The need for food	2
1	Recipes common to all regions of the country	11
A	Sweets
1	RECIPES BASED ON WHEAT
1	Barfi	11
2	Biscuits	11
i	Sweet biscuits	11
ii	Butter biscuits	11
iii	Milk biscuits	12
3	Bun
4	Cake
i	Plain cake	12
ii	Semolina cake	12
5	Gulab Jamun	13
6	Halwa
i	Atta Halwa	13
ii	Kesari	13
7	Jelebi	14
8	Paadurshah	14
9	Sponge cake	15
10	Surma ladoo	15
11	Toffee
i	Chocolate	15
ii	Coconut	15
2	RECIPES BASED ON RICE	16
12	Kheer	16
13	Kheeer (without milk)	16
14	Sweet rice	17
B	Savouries
1	RECIPES BASED ON WHEAT	17
15	Bread	17
16	Meat puffs	17
17	Potato kachori	18
2	RECIPES BASED ON RICE	19
18	Cauliflower palao	19
19	Chewra	19
20	Ghee rice	20
21	Godhum pakora	20
22	Ompodi	20
23	Paapari	21
24	Plain khicheri	21
25	Red gram khicheri	22
26	Rice gruel	22
27	Vadi palao	23
28	Vatel	23
29	Vegetable biryani	24
II	Recipes in common use in the Eastern region	24
A	Sweets
1	RECIPES BASED ON WHEAT	24
30	Choshi Peetha (Savain kheer)	24
31	Fried biscuits	25
32	Gujia	25
33	Pathi shapte	26
34	Peetha	26
2	RECIPES BASED ON RICE	26
35	Maalpua	26
36	Khicheri	27
B	Savouries
1	RECIPES BASED ON WHEAT	27
37	Mathi	27
2	RECIPES BASED ON RICE	28
38	Khicheri (with mutton)	28
39	Khicheri (with vegetable)	28
40	Pish pash	29
41	Rice chapatie	29
III	Recipes in common use in the Western region
A	Sweets
1	RECIPES BASED ON WHEAT	30
42	Bombay paka	30
43	Cheeroti	30
44	Gul poli	31
45	Karanji	31
46	Ladoo powder	32
47	Magmal puri	32
48	Milk cake	32
49	Mutkuli	33
50	Mutkuli ladoo	33
51	Nankhatai	33
52	Paaktali cheeroti	34
53	Puran poli	34
54	Satu kaa peeth	35
55	Shakerpara	35
56	Shakerpara chi wadi	35
57	Suji biscuits	35
58	Surat khaari	36
59	Sweet thalipeeth	36
2	RECIPES BASED ON RICE
60	Adraswada	37
61	Anarasa	37
62	Banana vada	37
63	Kadhiele	38
64	Modak	38
65	Rice halwa	38
66	Rice lado	39
67	Shakerpara chi wadi	39
68	Zibrutenchi kheer	39
B	Savouries
1	RECIPES BASED ON WHEAT	40
69	Buttermilk cake	40
70	Ghawan	40
71	Savain uppuma	40
72	Thaalpeeth	41
73	Tikhet – mithachi karanjee	41
74	Uppuma	42
75	Wheat flour chakali	42
2	RECIPES BASED ON RICE
76	Chewra	42
77	Dhokla	43
78	Dosai	43
79	Gharvada	43
80	Kanki	44
81	Kaya vada	44
82	Kharri bhaat	44
83	Khicheri (with curd)	45
84	Paankie	45
85	Poha	43
IV	Recipes in common use in the Northern region
A	Sweets
1	RECIPES BASED ON WHEAT
86	Balushai	46
87	Churi	47
88	Goja	47
89	Halwa paratha	47
90	Jiggery roti	48
91	Jalebi	48
92	Kungania	48
93	Leepie	49
94	Maalpua	49
95	Nashasta	49
96	Panjiri	50
97	Pathura	50
98	Pura	50
99	Pinni	51
100	Seera	51
101	Shakarpara	51
102	Sohan halwa	52
103	Sweet dalia	52
104	Sweet mathi	52
105	Sweet roti	53
106	Sweet samosa	53
2	RECIPES BASED ON RICE
107	Rice carrot kheer	54
108	Rice with jiggery	54
109	Rice phirni	54
110	Shri palao	55
B	Savouries
1	RECIPES BASED ON WHEAT	55
111	Chaat	55
112	Dalia	56
113	Ghee roti	56
114	Kachori	57
115	Khamiri roti	57
116	Maida paaper	57
117	Matheri	58
118	Milk puri	58
119	Pataro puri	58
120	Radish paratha	59
121	Samosa	59
122	Tomato loli	60
2	Recipes based on rice	60
123	Biryani	60
124	Kheecha
V	Recipes in common use in the Southern region
A	Sweets
1	RECIPES BASED ON WHEAT	61
125	Ashgourd halwa	61
126	Badampuri	62
127	Banana bajji	62
128	Banana vadai	62
129	Barfi	63
130	Bengal gram payasam	63
131	Coconut tablets	64
132	Coconut vadai	64
133	Egg maida dosai	64
134	Gulabipoo	65
135	Kalkai	65
136	Khazoor	65
137	Paadarpeni	66
138	Papaya halwa	66
139	Rawa appam	67
140	Rawa putu	67
141	Surul puri	67
142	Sweet appam	68
143	Sweet iddli	68
144	Sweet poli	69
145	Sweet vadai	69
146	Watte appam	69
147	Wheat halwa	70
2	RECIPES BASED ON RICE	70
148	Adapradaman	70
149	Adirasam	71
150	Appam (sweet)	71
151	Awalosepodi	72
152	Chander kanta	72
153	Cheedai	72
154	Idiappam	73
155	Jack – fruit adai	73
156	Kolaputu	74
157	Konmpal	74
158	Neyyappam	74
159	Paalputu	75
160	Pachora	75
161	Pal (milk) kolkattai	75
162	Rice cake	76
163	Somasi (Sweet)	76
164	Sweet kalkattai	76
165	Tambittoo (Mavilakku mavu)	77
166	Watapu	77
167	Yela adai	77
B	Savouries
1	RECIPES BASED ON WHEAT
168	Bhaath	78
169	Godhum dosai	78
170	Godhum pongal	78
171	Godhum tenkuzhal	79
172	Karpauri	79
173	Karam somasi	80
174	Karam khazoor	80
175	Kodbara	81
176	Maida dosai	81
177	Masala sosai	82
178	Masala iddli	83
179	Muruku	84
	Muruku	84
180	Poli (hot)	84
181	Rawa adai	84
182	Rawa dosai	84
183	Rawa vadai	85
184	Rawa pakora	85
185	Savain iddli	86
186	Shakarpara	86
187	Semolina roti	86
188	Suji vadai	87
2	RECIPES BASED ON RICE
189	Adai	87
190	Appam	88
191	Black gram kolkattai	88
192	Broken rice roti	89
193	Coconut dosai	89
194	Canjeevaram iddli	89
195	Kodombutu	90
196	Kodballa	90
197	kunku	91
198	Lime rice	91
199	Muruku	92
200	Noy pongal	92
201	Onion dosai	93
202	Rice flour roti	93
203	Rice kolkattai	94
204	Saesame rice	94
205	Sour rice paka	94
206	Tattai	95
207	Thenguzhal	95
208	Uthappam	96
209	Yellu – podi anna	96
	Nutritive value of the recipes	98-107
	Appendix
I	Hindi names of common Indian foodstuffs	108-110
II	Some Common Home Measures in use in India and their weight and volume equivalents	111

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