Sugaranicha Salla
Author: Usha Purohit Pages: 192 Price: Rs. 75/-

+In India women tend to hold sacred the unique, peculiar tastes and quality of traditional
foods for generations. Consequently, the matriarch's word, advice and wisdom in matters
relating to such cuisine carry considerable weight. Usha Purohit has assimilated all such
valuable tips and customary wisdom from several senior connoisseurs.
+This unique book, comprising as many as 1200 tips includes guidance relating to
-Preparation of Spicy Masala, stored and used throughout a year (Sathvaniche Padarth)
-Steps to be followed while making sweets and the traditional foods consumed during fasts.
-Implementable guidance and tips to face tricky situations (e.g. accidentally adding more salt ).
-Comprehensive book having nine sections and valuable tips about conventional cookery.

202 Bhat Va Bhajya

Author: Mangala Barve Pages: 94 Price: Rs. 50/-

While Mangala Barve has several books on cookery to her credit; this book is a special
favourite of hers as she has laboured a considerable number of years to bring it to life.
The highlights of this book are the recipes of 200 varieties of Rice and Vegetable Curries.
Detailed and step-by-step instructions relating to
-101 Rice varieties: From Plain Rice to Italian Rice, Methi Pulav to Mushroom Pulav, Parsee
Khichadi to Bengali Khichadi, form the structured presentation of this book.
- 101 Vegetable Curries include Paneer Kofta Curry, Bhindi-Do-Pyaja, Aloo Mutter, Corn Curry
and many more delicious fares to spruce up your meals
Includes the dependable tips and hints for the novices.

Sathavaniche Padarth

Author: Vaijayanti Kelkar Pages: 64 Price: Rs.30/-

+In the traditional joint family system, the matriarch passed on the family secret recipes to the
younger women especially those which required elaborate and seasonal inputs. These primary
substances, made once a year and stored for daily use (Sathvaniche Padarth) need special skills.
But as more and more families are becoming nuclear in nature, such invaluable guidance is
becoming difficult to acquire for the inexperience youngsters.
+This book provides a thoughtful & convenient guide to assist in the art of preparing perennial
basics. These include
-Papad, Kurdaya, Chikvadya -Lonchi (Pickles) -Murambe, Jam, Jelly
+Important tips for processes, procedures and also for selection of appropriate ingredients etc.

Upvasache Padarth

Author: Mangala Barve
Pages: 56 Price: Rs.35/-

Fasting is a commonly practiced religious ritual observed by many people across the country
at various times of the year. During such occasions people savour specific / stipulated foods
(Upvasache Padarth)
There foods include a variety of dishes, which require expert guidance. Mangala Barve steps
in to guide you and renders valuable expertise so essential for making items like
Vegetable Curries, Sabudana and other Khichadis, Parathas, Rotis, Thalipeeth
Sweetmeats like Shira, Ladoo, Dishes, which use Fruit as ingredient
Important tips

Swayampak-gharateel Vidnyan

Author: Sudha Maidev Pages: 60 Price: Rs.25/-

Sudha Maidev has several books on cookery to her credit. This is one among the set of
several books published as a part of Lajawab Series by Rohan.
This book focuses on modern & conventional recipes for a
variety of vegetable curries
Dry: Paneer Bhurji, Masaledar Alu, Bhendi Fry, Chatpati Gobhi, Tandoori Tarkari…
Curries With Gravy: Kofta Curry Kurbaniwale, Smoked Tomato, Vegetable Maharaja,
Tawa Mushroom, Gatte ka Sag, Methi Mutter Malai, Alu Palak, Gobhi Amrutsari…
Directions for preparing various spice-mixes (Masalas) to ensure the right taste.

Lajawab Curries

Author: Sudha Maidev Pages: 60 Price: Rs.25/-

Sudha Maidev has several books on cookery to her credit. This is one among the set of
several books published as a part of Lajawab Series by Rohan.
In this book, she has given recipes for variety of Vegetable Curries including-
Dal: Tadakawali Dal, Dal Fry, ambat Varan, Shahi Dal, Dal Methi, Dal Makhani…
Kadhi: Jire Miri Kadhi, Sindhi Kadhi, Takachi Kadhi, Valachi Kadhi, Kokam Kadhi…
Sambar – Rassam: Madrasi Sambar,Kali Miri Sambar, Mysore Sambar, Tomato Rassam,
Garlic Rassam, Kairiche Sar, Mungabat…..
Directions for preparing various spice-mixes (Masalas) to ensure the right taste.