Naushad Born in Thiruvalla. After completing Hotel Management from Bangalore he has taken up catering services started by his father in 1958. He is the Bigchef and owner of Naushad catering services/ organisation. He does cookery shows in Kairali channel since 2004. He has produced many Malayalam movies. He owns and runs NBC chain of restaurants in India and abroad. BOOKS DC Contents JUICES 1. Apple Snow 2. Tropicana 3. Pom Pom 4. Koko Bongo 5. Summer Set 6. Banana Stem (For diabetic patients) SOUPS 1. Pumpkin Soup 2. Tomato -Curry Leaf Soup SALADSBOOKS 1. Bean Sprout Salad 2. Kolso Salad DC 3. Chicken Salad 4. Russian Salad 5. Pine-Mint-Apple Salad 6. Rice Salad 7. Opera Salad 8. Tender Coconut Salad 9. Fried Idli Salad 10. Egyptian Salad 11. Chicken Paayin Salad 12. Summer Salad SNACKS 1. Stuffed Okra (Lady’s Finger) 2. Aloo Tikki 3. Reshmi Kebab 4. Afghani Fish Tikka 5. Lahore Murgga (Spicy) 6. Stuffed Fish Tapioca Ball 7. Tawa Kebab 8. Chicken Fried Kebab 9. Stuffed Capsicum 10. Chicken Dicket VEGETARIANBOOKS DISHES 1. Aloo Paneer Kuruma 2. Paneer Methi 3. Sweet Potato DCCurry 4. Vegetable Vindaloo 5. Khumb Hara Dhania 6. Baingan Masala 7. Aloo Chaat 8. Kashmiri Vegetable Kuruma 9. Macaroni Masala 10. Bhindi Jaipuri 11. Vegetable Lababthaan 12. Bhindi Khaadi 13. Navaratna Kuruma 14. Baingan Dahiwala 15. Mushroom and Broccoli 16. Stuffed Bhindi NON VEGETARIAN DISHES 1. Beef Victoria 2. Beef Sukka 3. Naadan Beef Curry 4. Coorg Style Beef Curry 5. Beef Tava Fry 6. Thengapeerayitta Beef 7. Mutton Stew 8. Mutton Dum Puk-Tha 9. Mutton Rogan Josh BOOKS 10. Mutton Varattiyathu 11. Kargil Mutton Masala 12. Mutton HariyaliDC Chops 13. Elaichi Mutton 14. Mutton Mutta Sukkaani 15. Karimeen Thilappichathu 16. Grilled Aavoli 17. Travancore Chilli Fish 18. Patyala Fish Kofta 19. Neymeen Roast 20. Fish Recheado 21. Masala Fried Fish 22. Goan Fish Curry 23. Scrabbled Fish 24. Queen Fish (Oil Fry) 25. Fish Packet 26. Grilled Fish 27. Meen Chutta Curry 28. Karimeen Porichu Purattiyathu 29. Meen Mulakittathu 30. Stuffed Koonthal 31. Mathi Pachakkurumulaku Aracha Fry 32. Vella Aavoli Roast 33. Punjabi Fish Curry 34. Fish Kalimirchi 35. Neymeen Pollichathu 36. Masala Grilled Fish 37. Karimeen Mappas BOOKS 38. Meen Valla Curry 39. Stuffed Kanava 40. Golden FriedDC Calamari 41. Grilled Scampi 42. Hariyali Grilled Fish 43. Grilled Fish Tikka 44. Bengali Steam Fish 45. Kollam Chemmeen Curry 46. Kuttanadan Chemmeen Curry 47. Tulu Chemmeen Curry 48. Anjaaro Prawns 49. Chemmeen Theeyal 50. Golden Fried Prawns 51. Jinga Jarkari 52. Garlic Prawns 53. Egg White Pepper Fry 54. Quail Fry 55 . Njandu Curry 56. Njandu Thoran 57. Duck Mappas 58. Tharavu Piralen 59. Kozhi Thoran 60. Naadan Chilli Chicken 61. Chicken Fry 62. Chicken Curry with Roasted Coconut 63. Chicken Sathayi 64. Chicken Rasam 65. Chicken Ghee Roast BOOKS 66. Fried Chicken Breast 67. Chicken 65 68. Chicken CafrealDC 69. Chicken Shakuti 70. Chicken Pickle (With Gravy) 71. Thread Chicken Fry 72. Chicken Podichathu 73. Chicken Chettinad Fry 74. Chicken Porichu Purattiyathu 75. Chuvannulli Kozhi Curry 76. Chicken Nirachathu 77. Chicken Roast 78. Kuttanadan Chicken Curry 79. Chicken Shahi Masala 80. Chicken Ularth 81. Chicken Tarkari 82. Liver in Pepper Sauce 83. Chicken Palak 84. Masala Varutharacha Kozhi Curry 85. Travancore Chilli Chicken 86. Soya Chicken 87. Mongolian Pepper Chicken 88. Mexican Chicken Stew RICE DISHES 1. Hyderabad Biriyani 2. Yakhni Pulav 3. Lemon Rice BOOKS 4. Malabar Biriyani 5. Talassery Biriyani 6. Dindigal BiriyaniDC DESSERTS 1. Coconut Pudding 2. Carrot Firni 3. Dream Boat 4. Faluda 5. Cashew nut Barfi JUICES 1. Apple Snow 1. Apple - 3 nos/ 500 gm 2. Orange - 6 nos/ 400 gm 3. Lemon - 3 nos 4. Sugar - 6 tablespoon 5. Egg white - 3 teaspoon 6. Ice cubes - 12 nos 7. 7 Up/ Sprite - 60 ml Squeeze the orange and strain the juice without diluting. Prepare a juice of lemon and peeled apple, with sugar and ice cubes and mix this withBOOKS the orange juice. Add the egg white to the mixture and strain it. Fill up to 3/4th of a glass and add 7 Up/ Sprite. This serves 6 people. DC2. Tropicana 1. Orange - 6 nos/ 400 gm 2. Mango - 3 nos/ 450 gm 3. Lemon - 3 nos 4. Sugar - 9 tablespoon 5. Ginger - 1 piece, 30 gm 6. Ice cubes - 12 nos 15 SOUPS Soups are best served hot. Keep salt and spices separately and add them to one’s liking. 1. Pumpkin Soup 1. Pumpkin (chopped) - 1 kg 2. Refined oil - ½ cup 3. Butter - 100 gm 4. Milk - 2 cups 5. Ginger - 1 tablespoon 6. Garlic - 1 tablespoon 7. Pepper powder - 1 pinch 8. BOOKSSalt - to taste 9. Water - 1 cup Heat the oil in a pan. Add butter, chopped ginger, garlic and pumpkin.DC Heat the mixture on a low flame. To this add pepper powder, salt and water and boil the mixture. Finally, pour the milk and boil it again. The soup is now ready. 2. Tomato -Curry Leaf Soup 1. Tomato - 1 kg 2. Curry leaves - 50 gm 18 SALADS Salads should be set attractively in presentable bowls. They should be set just before being served and have to be served fresh. 1. Bean Sprout Salad 1. Green gram (sprouted) - 2 cups 2. Onion - ¼ cup 3. Tomato - ¼ cup 4. Green chilli - ¼ cup 5. Cucumber - ¼ cup 6. Pepper powder - 1 tablespoon 7. SaladBOOKS oil - 1 tablespoon 8. Salt - to taste 9. Lemon juice - 1 ½ tablespoon DC10. Coriander leaves - 1 teaspoon Chop the onions and remove the seeds from the tomato. Peel the cucumber and remove its seeds. Mix the sprouted green gram, tomato, cucumber and chopped green chilli. Mix this with pepper powder, salt, salad oil and coriander leaves. The Bean Sprout Salad is now ready. 20.