AN EASY-TO-FOLLOW GUIDE TO AN EXCITING RANGE OF TRADITIONAL SOUTH INDIAN VEGETARIAN COOKING
In her third cookbook, the autor of Dakshin and Dosai a new and exiting range of traditional vegetarian cooking from the kitchens of South India.
This book covers rare, unusual but easy-to-follow recipes from Kongunad, North Arcot in Tamil Nadu, Rajahmundry in Andhra Pradesh and the cuisine of the Hebbar lyengar community of Karnataka.
Chandra Padmanabhan takes the novice and the expert cook alike on a journey through different cooking styles in this authoritative and warm tour of very special household recipes. The arrangement of the chapters?Sambar and Kuzhambu, Rasam, Poriyal and Kootu, Rice, Snacks, Sweets and Accompaniments?makes it easy for the busy cook to find recipes.
Dishes range from the familiar?lemon sambar, lentil rasam, stir-fried potatoes with coconut?to the unusual, such as the margosa flower rasam. Suggested menus take the hard work out of meal planning. This book will be welcomed by food historians as well as keen cooks looking to expand their knowledge of vegetarian cuisine.
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