HOME MADE PRODUCTS

 MY  FIRST  COOK BOOK

My first edition to the world of cooking was my recipe book which I named as "FIESTA".
I sold almost 100 copies and still on line for sale.I always wondered what it would be like having your own recipe book as I read through the recipes of other authors.
The work that goes into publishing these copies is really a workload of processes.
Firstly I had to get my dishes made in the right measurement of ingredients, precision is very important here,yes but many dishes change in taste according to the ingredients they use.
Next step was to take photographs of these items, edit them.
printing down the recipes into the computer and proof reading them several times.
Copies are to proof checked over and over again until your satisfied with the writings, prints and colour codes the printer has used.
The book is then printed according to your order and then the binding is done.
now comes the part of marketing to get the right distributor to sell of your books.The rest becomes history...But I enjoyed every step of it and now I enjoy as I see my books on the shelves of many of my friends book shelves and feel nice and content that someone is cooking my dish somewhere referring to my recipes....Let me thank them for appreciating my work.

HOMEMADE  PICKLES

Aam chutney's to lemon pickles. Prawn pickles to meat pickles.An array of non preservative, homemade masala pickles with the freshest of the ingredients from the main field to the kitchen with safe clean hygenic cooking and bottling methods is what the speciality of my pickles are.

These pickles are not made in bulk since the products used are fresh and with no added colours or preservatives.

The orders are taken in small quantities every week, made and sold immediately thus keeping in mind the health of my customers. Vegetables, prawns and meat are handpicked directly from the market by me keeping in mind the freshness and durability.

Bottles are sterilized and kept in hygenic conditioned places before the bottling begins.This helps to avoid the formation of fungus in pickles.Once the pickles are made they are preserved for a week before the bottling starts and then sold to the market. This ensures the shelf life of the pickle before it reaches our customers.

Lemon pickles are made with the freshest lemons and the juice os lemons to regulate the acidity and so no vinegar is also used here thus enhancing the taste.

The masala for the pickles are freshly powdered and used as when the pickles are made. My customers are a fan for the prawn pickle and demand at times goes so high I need to take an off from my work place.

This christmas we are launching our line of cakes and cookies in the market which will be baked fresh and will be eggless with use of no added colour or preservative but long shelf life.