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101 Kerala Delicacies
101 Kerala Delicacies
by
Description
Preface

101 Kerala delicacies is a collection of traditional and popular dishes from different parts from the State of Kerala. Though the staple food of all South Indians is rice, Kerala cuisine is different from other South Indian States; However it is difficult to localize a dish as of a particular place in this State or as of Hindus, Muslims or Christians.

Almost all the dishes in this State, be it vegetarian, non-vegetarian, a sweet or snack has coconut as the basic ingredient. In the coastal towns, prawns and fish are used as a side dish every day. Mutton and chicken dishes are common to all non-vegetarians. However beef and pork predominates on the menu in the Christian household.

The book 101 Kerala Delicacies gives an insight into a vegetarian and a non-vegetarian Keralite meal, which is served on a banana leaf. A complete meal consist of hot boiled rice which is consumed with ghee and pickle, appam or pappadam, curd and a variety of vegetarian dishes such as thoran (coconut based curry), theeyal (a sour gravy curry) or non-vegetarian dishes such as chemmeen curry (prawn curry), meen curry (fish curry). A festive meal, in addition to the above dishes is rounded up with a rice and coconut milk (or milk) kheer called ‘pradhaman’, which is also made with fruits and dal. Rice is also used to make nourishing breakfast dishes such as Idiappam, vellappam and appams. No meal in Kerala is complete without tongue-tickling chips made from Malabar plantains (raw), Jackfruit and the starch rich root vegetable the Tapioca.

I am sure this book will offer a refreshing change to delight the palates of gourmets and experimenting cookery lovers with delicacies from South India.

Back of the Book

Kerala Delicacies
Is a collection of traditional and popular dishes from different parts of Kerala. The book is an insight into a vegetarian and a non-vegatarian Keralite meal, which is traditionally served on a banana leaf.

A complete meal consists of hot boiled rice which is eaten with ghee, a pickle, appam or pappadam, curd and a variety of vegetarian dishes such as Thoran (coconut based curry), Theeyal (a sour gravy curry) or non-vegetarian dishes such as Chemmeen curry (prawn curry) and Meen curry (fish curry). A festive meal, in addition to the above dishes is rounded up with a rice and coconut milk (or milk) kheer called pradhaman, which is also made with fruits and dal. The book also gives a comprehensive account of breakfast dishes. Rice is used as the main ingredient in dishes like idiappams, vellappams, vataiappam. No meal in Kerala is complete without the tongue-tickling chips made from Malabar plantains (raw), jackfruits and the starch rich root vegetable, the tapioca.

G. Padma Vijay, is a postgraduate in science, a graduate in education, a postgraduate diploma holder in journalism and nutrition and dietetics and plans to specialize in the field of nutrition and practice as a nutritionist and dietician. Apart from looking after accounts of the family engineering firm and freelance writing, she delights in practicing her cookery skills.

Contents

1Preface vi
2Helpful Hintsvii
3Cooking Glossaryviii
4Pickles & Chutneys1
5Vegetarian Dishes17
6Prawn Dishes43
7Fish Dishes55
8Egg & Chicken Dishes71
9Mutton Dishes81
10Pork Dishes91
11Snacks97
12Desserts & Sweets111

101 Kerala Delicacies

Item Code:
NAB703
Cover:
Paperback
Edition:
2008
ISBN:
8171672787
Size:
11.0 inch X 8.3 inch
Pages:
147 (16 Color Illustrations)
Other Details:
a54_books
Price:
$30.00
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$22.50   Shipping Free
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Preface

101 Kerala delicacies is a collection of traditional and popular dishes from different parts from the State of Kerala. Though the staple food of all South Indians is rice, Kerala cuisine is different from other South Indian States; However it is difficult to localize a dish as of a particular place in this State or as of Hindus, Muslims or Christians.

Almost all the dishes in this State, be it vegetarian, non-vegetarian, a sweet or snack has coconut as the basic ingredient. In the coastal towns, prawns and fish are used as a side dish every day. Mutton and chicken dishes are common to all non-vegetarians. However beef and pork predominates on the menu in the Christian household.

The book 101 Kerala Delicacies gives an insight into a vegetarian and a non-vegetarian Keralite meal, which is served on a banana leaf. A complete meal consist of hot boiled rice which is consumed with ghee and pickle, appam or pappadam, curd and a variety of vegetarian dishes such as thoran (coconut based curry), theeyal (a sour gravy curry) or non-vegetarian dishes such as chemmeen curry (prawn curry), meen curry (fish curry). A festive meal, in addition to the above dishes is rounded up with a rice and coconut milk (or milk) kheer called ‘pradhaman’, which is also made with fruits and dal. Rice is also used to make nourishing breakfast dishes such as Idiappam, vellappam and appams. No meal in Kerala is complete without tongue-tickling chips made from Malabar plantains (raw), Jackfruit and the starch rich root vegetable the Tapioca.

I am sure this book will offer a refreshing change to delight the palates of gourmets and experimenting cookery lovers with delicacies from South India.

Back of the Book

Kerala Delicacies
Is a collection of traditional and popular dishes from different parts of Kerala. The book is an insight into a vegetarian and a non-vegatarian Keralite meal, which is traditionally served on a banana leaf.

A complete meal consists of hot boiled rice which is eaten with ghee, a pickle, appam or pappadam, curd and a variety of vegetarian dishes such as Thoran (coconut based curry), Theeyal (a sour gravy curry) or non-vegetarian dishes such as Chemmeen curry (prawn curry) and Meen curry (fish curry). A festive meal, in addition to the above dishes is rounded up with a rice and coconut milk (or milk) kheer called pradhaman, which is also made with fruits and dal. The book also gives a comprehensive account of breakfast dishes. Rice is used as the main ingredient in dishes like idiappams, vellappams, vataiappam. No meal in Kerala is complete without the tongue-tickling chips made from Malabar plantains (raw), jackfruits and the starch rich root vegetable, the tapioca.

G. Padma Vijay, is a postgraduate in science, a graduate in education, a postgraduate diploma holder in journalism and nutrition and dietetics and plans to specialize in the field of nutrition and practice as a nutritionist and dietician. Apart from looking after accounts of the family engineering firm and freelance writing, she delights in practicing her cookery skills.

Contents

1Preface vi
2Helpful Hintsvii
3Cooking Glossaryviii
4Pickles & Chutneys1
5Vegetarian Dishes17
6Prawn Dishes43
7Fish Dishes55
8Egg & Chicken Dishes71
9Mutton Dishes81
10Pork Dishes91
11Snacks97
12Desserts & Sweets111
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