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Books > History > Cookery > Cooking At Home with Pedatha (Vegetarian Recipes from a Traditional Andhra Kitchen)
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Cooking At Home with Pedatha (Vegetarian Recipes from a Traditional Andhra Kitchen)
Cooking At Home with Pedatha (Vegetarian Recipes from a Traditional Andhra Kitchen)
Description

About the Book

 

This book is tradition revisited; an oral tradition of an illustrious family, an heirloom preserved from one generation to the next in the face of changing times. Jigyasa Giri and Pratibha Jain take the initiative to record this legacy for posterity.

 

"After indulging in another soul-satisfying meal at Pedatha's home, we re-crowned her the world's best cook. She smiled indulgently and simply said - 'Anyone can cook that, it is so easy to make.' On an impulse, we switched on our laptop, and keyed in the recipe. "

 

The unfolding of this culinary legacy centres around eighty-five-year-old Subhadra Krishna Rau Parigi. Fondly called Pedatha, she was the oldest offspring of former President of India, Bharat Ratna Dr. V.V. Giri, and Smt. Saraswathi Bai Girl.

 

This book is more than a record of some of these traditional, time-tested recipes. Step-by-step guidelines in tempering and cooking, special tips running throughout the book, and a transliteration scheme for the pronunciation of Telugu terms add a distinctive touch. Rendered in stunning aesthetics, the book also gives a peek into the simple presentation of traditional Andhra vegetarian food, as well as the affection and joy which was shared in bridging the gap between the spoken and the written word.

 

About the Author

 

Jigyasa is a Kathak dancer and choreographer. She teaches at Devaniya, the school of Kathak dance started by her in Chennai. She is married to Pedatha's nephew, V.V.Giri and they have two children, Avani and Arnav.

 

Pratibha is a translator in the English-Hindi pair. She holds a Doctorate in Philosophy of Language from the University of Madras. She is married to Mahendar Chordia and they have a daughter, Manasvi.

 

Jigyasa and Pratibha are also the authors and publishers of "SUKHAM AYU", a cookbook based on Ayurvedic Insights. This book has been researched at KARE (Kerala Ayurvedic Rejuvenation Establishment), Pune.

 

Contents

 

CHUTNEYS Pachchadi

 

Spinach Chutney

3

Brinjal Chutney

4

Milky Brinjal Chutney

5

Melon Cucumber Chutney

6

Cucumber Sweet and Sour Chutney

7

Curry Leaf Chutney

8

Ginger Chutney

9

Coconut Chutney

10

Onion Chutney

11

Spicy Carrot Chutney

12

Green Gram Chutney

13

Raw Mango Chutney

14

Chutney with Sour Greens

15

Ripe Red Chilly Pickle

16

Grated Mango Pickle

17

POWDER Podi

 

Sesame Seed Powder

21

Powdered Chutney

22

Curry Leaf Powder

23

Coriander Leaf Powder

24

Red Gram Powder

25

Brinjal Rice Powder

26

Curry Powder

27

Sambar Powder

28

Rasam Powder

29

RICE Annam

 

Spicy Dal and Vegetable Rice

33

Brinjal Rice

34

Tangy Tamarind Rice

35

Raw Mango Rice

36

Curd (Yogurt) Rice

37

VEGETABLES Koora

 

Leafy Vegetable

41

Fresh Fenugreek Vegetable

42

Banana Stem Vegetable

43

Potato with Greens

44

Brinjal Pasty Vegetable

45

Broad Beans Vegetables

46

Mustard Flavoured Vegetable

47

Beans with Steamed Gram

48

Brinjal Roast

49

DALS Pappu, Charu

 

Red Gram with Spinach

53

Dal with Banana Stem

54

Green Gram with Ridge Gourd

55

Dal with Tomatoes

56

Dal with Tender Tamarind Leaves

57

Sambhar with Vegetables

58

Papper Flavoured Dal with Vegetables

59

Vegetables in a Sweet and Sour Gravy

60

Rasam

61

Sweet Rasam

62

YOGURT Perugu

 

A Gravy with Yogurt

65

Greens in Yogurt

66

Banana Stem in Spiced Yogurt

67

Fenugreek Flavoured Buttermilk

68

SWEETS Theepi

 

Sweet Pancakes

71

Exotic almond Dessert

72

Milk and Gram Dessert

73

Semolina Coconut Balls

74

Semolina Fudge

75

Gram Balls

76

CRISPIES Vadiyalu

 

Pumpkin Crispies

79

Beaten Rice Crispies

80

Sun Dried Chillies

81

Special Touch

82

Andhra Meal

83-84

Glossary

85-86

Epilogue

87

 

Cooking At Home with Pedatha (Vegetarian Recipes from a Traditional Andhra Kitchen)

Item Code:
NAH118
Cover:
Hardcover
Edition:
2013
Publisher:
ISBN:
9788183282994
Language:
English
Size:
9.0 inch x 9.0 inch
Pages:
96 (Throughout Color Illustrations)
Other Details:
Weight of the Book: 690 gms
Price:
$35.00   Shipping Free
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About the Book

 

This book is tradition revisited; an oral tradition of an illustrious family, an heirloom preserved from one generation to the next in the face of changing times. Jigyasa Giri and Pratibha Jain take the initiative to record this legacy for posterity.

 

"After indulging in another soul-satisfying meal at Pedatha's home, we re-crowned her the world's best cook. She smiled indulgently and simply said - 'Anyone can cook that, it is so easy to make.' On an impulse, we switched on our laptop, and keyed in the recipe. "

 

The unfolding of this culinary legacy centres around eighty-five-year-old Subhadra Krishna Rau Parigi. Fondly called Pedatha, she was the oldest offspring of former President of India, Bharat Ratna Dr. V.V. Giri, and Smt. Saraswathi Bai Girl.

 

This book is more than a record of some of these traditional, time-tested recipes. Step-by-step guidelines in tempering and cooking, special tips running throughout the book, and a transliteration scheme for the pronunciation of Telugu terms add a distinctive touch. Rendered in stunning aesthetics, the book also gives a peek into the simple presentation of traditional Andhra vegetarian food, as well as the affection and joy which was shared in bridging the gap between the spoken and the written word.

 

About the Author

 

Jigyasa is a Kathak dancer and choreographer. She teaches at Devaniya, the school of Kathak dance started by her in Chennai. She is married to Pedatha's nephew, V.V.Giri and they have two children, Avani and Arnav.

 

Pratibha is a translator in the English-Hindi pair. She holds a Doctorate in Philosophy of Language from the University of Madras. She is married to Mahendar Chordia and they have a daughter, Manasvi.

 

Jigyasa and Pratibha are also the authors and publishers of "SUKHAM AYU", a cookbook based on Ayurvedic Insights. This book has been researched at KARE (Kerala Ayurvedic Rejuvenation Establishment), Pune.

 

Contents

 

CHUTNEYS Pachchadi

 

Spinach Chutney

3

Brinjal Chutney

4

Milky Brinjal Chutney

5

Melon Cucumber Chutney

6

Cucumber Sweet and Sour Chutney

7

Curry Leaf Chutney

8

Ginger Chutney

9

Coconut Chutney

10

Onion Chutney

11

Spicy Carrot Chutney

12

Green Gram Chutney

13

Raw Mango Chutney

14

Chutney with Sour Greens

15

Ripe Red Chilly Pickle

16

Grated Mango Pickle

17

POWDER Podi

 

Sesame Seed Powder

21

Powdered Chutney

22

Curry Leaf Powder

23

Coriander Leaf Powder

24

Red Gram Powder

25

Brinjal Rice Powder

26

Curry Powder

27

Sambar Powder

28

Rasam Powder

29

RICE Annam

 

Spicy Dal and Vegetable Rice

33

Brinjal Rice

34

Tangy Tamarind Rice

35

Raw Mango Rice

36

Curd (Yogurt) Rice

37

VEGETABLES Koora

 

Leafy Vegetable

41

Fresh Fenugreek Vegetable

42

Banana Stem Vegetable

43

Potato with Greens

44

Brinjal Pasty Vegetable

45

Broad Beans Vegetables

46

Mustard Flavoured Vegetable

47

Beans with Steamed Gram

48

Brinjal Roast

49

DALS Pappu, Charu

 

Red Gram with Spinach

53

Dal with Banana Stem

54

Green Gram with Ridge Gourd

55

Dal with Tomatoes

56

Dal with Tender Tamarind Leaves

57

Sambhar with Vegetables

58

Papper Flavoured Dal with Vegetables

59

Vegetables in a Sweet and Sour Gravy

60

Rasam

61

Sweet Rasam

62

YOGURT Perugu

 

A Gravy with Yogurt

65

Greens in Yogurt

66

Banana Stem in Spiced Yogurt

67

Fenugreek Flavoured Buttermilk

68

SWEETS Theepi

 

Sweet Pancakes

71

Exotic almond Dessert

72

Milk and Gram Dessert

73

Semolina Coconut Balls

74

Semolina Fudge

75

Gram Balls

76

CRISPIES Vadiyalu

 

Pumpkin Crispies

79

Beaten Rice Crispies

80

Sun Dried Chillies

81

Special Touch

82

Andhra Meal

83-84

Glossary

85-86

Epilogue

87

 

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