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Contents: I. Main Cookery Recipes: 1. Sambar varieties. 2. Vatral Kuzhambu varieties. 3. Poritha Kuzhambu, pitlay varieties. 4. Rasam varieties. 5. Aviyal, Koottu varieties. 6. Pachadies. 6A. Curd pachadies. 7. Thuvaiyals and chutneys. 8. Kosumallies (Indian salads). 9. Curries (Poriyal varieties). 10. Payasam varieties. 11. Pickles varieties. 12. Curryvadam or wafer preserves. II. Tiffin varieties: 13. Pongal varieties. 14. Idli, Dosai varieties. 15. Rotties, chappathis varieties. 16. Uppuma varieties. 17. Sevu or Sevai (Vermicelli) varieties. 18. Prepared rice varieties. 19. Kozhukkattai varieties. 20. Vadai, Vellaiappam varieties. 21. Bonda, Pakoda varieties. 22. Cheedai, Murukku, Thenkuzhal etc. 23. Kesari, Halwa varieties. 24. Kunjaladu, burfy varieties. 25. Sojji Appam, poli varieties. 27. Special recipes for some important festival days. Appendices: 1. Some hints for lighting the ovens. 2. Preparation of (filtered) coffee. 3. Methods of cooking rice. 4. Some valuable hints. 5. A shopping guide. 6. Some useful utensils.