Miniature Cook Book – Viji’s Food Recipes – Food Recipes


Miniature Cook Book

Dry herbs are fatal to a good salad, always use fresh ones.

Only the best quality of olive oil and vinegar are good for a delicious salad.

Mayonnaise and white sauce cream are not the only salad dressings.

Salad should be ready a few minutes before it is served.

It is the dressing that makes the salad, and not the salad that makes the dressing.

Honey mayonnaise ( 1 cup whipped cream and 1 tbsp honey) is excellent for fruit salads.

Before creaming sugar and fat together, keep spoon in boiling water for over five minutes.

If you wish the jam to be more delicious, do not remove the frothy scum which comes to the surface of jam or jelly mixture.

Don’t put icings or frostings on cakes before they are thoroughly cooled.

Do not stew fruit in an iron saucepan, because the action of acid on the fruit juice in the iron pan spoils flavour and colour of the fruit.


How to Make Steamed Kebabs?


Mince meat – 500 gm

Cloves – 5

Red chillies – 2 to 3

Peppercorns – 10

Cardamom (large variety) – 1

Salt – to taste

Fat – 30 gm


Grind together meat, spices and salt.

Take small amounts of meat and roll them sausage fashion.

Lay these gently side by side in a wide shallow pan.

Put on a slow fire and cover pan with a lid for a few minutes.

Pour melted fat over the kebabs carefully and fry until they are a nice brown. serve hot.

How to Make Canadian Cheese Soup?


Chicken Stock – 1 litre

Flour – 30 gm

Milk – 300 ml

Cheese – 100 gm

Shredded Carrot – 45 gm (1/2 cup)

Thinly Sliced Celery – 30 gm (1/2 cup)

Onions (chopped) – 20 gm (1/2 cup)


Add vegetables to stock. Cover and cook for 10 – 12 minutes. or till tender.

Blend the flour in 1 cup milk. Add to vegetable mixture.

Add another cup of milk and cook till thickened.

Add grated cheese and stir until melted.

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