Overview

Breakfast is considered as most important from health, nutrition and sustenance point of view. The book attempts to cater to the metropolitan as well as the small town housewives. These women face day to day problems about what to serve for breakfast, or how to serve it, so that the family gets proper nourishment, and also to provide a tasteful angle to their likings. The author Asha Rani Vohra explains right at the start of the book all about the intricate concept of Art of Cooking Culinary Art, The Ideal Kitchen, Cleanliness, Cooking the Right Way, Art of Serving and Decoration, Tools and Tips etc. This is followed by mouthwatering recipes for breakfast Beverages Making Tea, Making Coffee; Eatables Vegetarian Dishes Apple Snack, Banana Dish, Cottage Cheese Salad, Sprouted Beans, Porridge, Vegetable Cutlets, Potato Bonda, Salty Vermicelli, Stuffed Toasts, PotatoBread Rolls, Vegetarian Omelette; NonVegetarian Dishes Boiled Egg, Omelette, Stuffed Eggs, French Toast: Preserved Food, Pickles & Chutneys Mixed Vegetable Pickle, SweetSour Chutney, Tomato Sauce, Tomato Chutney, Chocolate Sauce, Lemon Sauce, Mayonnaise, Booster Sauce, White Sauce: Jam, Jelly and Murabba Mango Jam, Apple Jam, Amla Murabba, Carrot Murabba, Strawberry Jelly. I t contains recipes with their ingredients and methods of preparation, special tipoffs and all the exclusive characteristics as mentioned above.

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