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Books > History > Southern Flavours (The Best of South Indian Cuisine)
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Southern Flavours (The Best of South Indian Cuisine)
Southern Flavours (The Best of South Indian Cuisine)
Description
About the Book

Here, at last, is the answer to the pleas of popular cookbook writer Chandra Padmanadhan’s myriad fans-a collection of there favorite recipes from her previous three bestselling cookbook, exploring the gamut of South Indian meals served in Andhra Pradesh, Kerala, Tamil Nadu and Karnataka.

What makes this volume more special is that as many as fifty fresh recipes have been added to tempt the adventurous cook who is looking for the new and unusual.

While the dishes cover a wide range from the intriguingly named 'Sheela Auntie’s Pulusu', a tamarind curry native to Andhra Pradesh, to Tamil Nadu’s festive 'Vazhakai Pulli Kuzhabu' which explore the delicate flesh of Green plantain, there are Friendly tips, too. You get to Know which vessels You need to stock the South Indian corner of Your Kitchen, how to translate the mysteries of weights and- measures and yes, finally-the failsafe way to get your rice just right.

About the Author

Chandra Padmanabhan, a graduate from Calcutta University, did her post-graduation in education at Delhi University. She has long been associated with the published industry.

But it is cooking that has been the author’s forte for nearly four decades. She is the author of three best selling titles, Dakshin (Harper Collins), Southern Spice (Penguin) and Simply south (Westland). The last won the international Gourmand Award for Second Best Vegetarian cookbook in 2009.

Dakshin’s international edition, published by Harper Collins, Australia in 1994, is still a pick on the shelves of bookshops all over the USA, Canada, Australia, New Zealand, Singapore and Malaysia.

Introduction

Cooking has always been an interesting hobby. But my tryst with South Indian cuisine began after I married. My Mother-in-law was a great cook and learnt the various aspects of south Indian cuisine from her. I am also indebted to various friend, relatives and cooks who helped to shape me into a good cook and a cookbook writer. Although my mother-in-law is no longer with us, interest and desire to research and unearth unusual recipes continues.

My earlier book were much appreciated, and work as an author has been a rewarding experience. I am frequently requested by my readers to publish a gift edition.

In the volume, I am have collected the best of South Indian Vegetarian cuisine. I have culled my favorite recipes from my previous three books and added about 50 new ones.

Although South Indian Cuisine is healthy on the whole-law on fat and rich in nutrition-nevertheless I have included a recipes for weight-watchers and the health conscious.

The recipes are from all the four states of South India, namely Tamil Nadu, Andhra Pradesh, Karnataka and Kerala, with samples from each state and community.

Whether you cook for your family or friend, or for a part, I hope recipes in my book whet Your ppetite and you have fun cooking!

Contents
Acknowledgements 7
Introduction 8
Basic Recipes 11
Sambhar & Kuzhambu 17
Rasam 47
Poriyal & Kootu 61
Rice 87
Snacks 107
Sweets 139
Accompaniments 149
Buffet Spreads 165
Suggested Menus 167
Glossary 169

Southern Flavours (The Best of South Indian Cuisine)

Item Code:
NAF159
Cover:
Hardcover
Edition:
2011
Publisher:
ISBN:
9789381626283
Language:
English
Size:
9.5 inch X 8.5 inch
Pages:
174 (Throughout Colour Illustrations)
Other Details:
Weight of the Book : 600 gms
Price:
$35.00   Shipping Free
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About the Book

Here, at last, is the answer to the pleas of popular cookbook writer Chandra Padmanadhan’s myriad fans-a collection of there favorite recipes from her previous three bestselling cookbook, exploring the gamut of South Indian meals served in Andhra Pradesh, Kerala, Tamil Nadu and Karnataka.

What makes this volume more special is that as many as fifty fresh recipes have been added to tempt the adventurous cook who is looking for the new and unusual.

While the dishes cover a wide range from the intriguingly named 'Sheela Auntie’s Pulusu', a tamarind curry native to Andhra Pradesh, to Tamil Nadu’s festive 'Vazhakai Pulli Kuzhabu' which explore the delicate flesh of Green plantain, there are Friendly tips, too. You get to Know which vessels You need to stock the South Indian corner of Your Kitchen, how to translate the mysteries of weights and- measures and yes, finally-the failsafe way to get your rice just right.

About the Author

Chandra Padmanabhan, a graduate from Calcutta University, did her post-graduation in education at Delhi University. She has long been associated with the published industry.

But it is cooking that has been the author’s forte for nearly four decades. She is the author of three best selling titles, Dakshin (Harper Collins), Southern Spice (Penguin) and Simply south (Westland). The last won the international Gourmand Award for Second Best Vegetarian cookbook in 2009.

Dakshin’s international edition, published by Harper Collins, Australia in 1994, is still a pick on the shelves of bookshops all over the USA, Canada, Australia, New Zealand, Singapore and Malaysia.

Introduction

Cooking has always been an interesting hobby. But my tryst with South Indian cuisine began after I married. My Mother-in-law was a great cook and learnt the various aspects of south Indian cuisine from her. I am also indebted to various friend, relatives and cooks who helped to shape me into a good cook and a cookbook writer. Although my mother-in-law is no longer with us, interest and desire to research and unearth unusual recipes continues.

My earlier book were much appreciated, and work as an author has been a rewarding experience. I am frequently requested by my readers to publish a gift edition.

In the volume, I am have collected the best of South Indian Vegetarian cuisine. I have culled my favorite recipes from my previous three books and added about 50 new ones.

Although South Indian Cuisine is healthy on the whole-law on fat and rich in nutrition-nevertheless I have included a recipes for weight-watchers and the health conscious.

The recipes are from all the four states of South India, namely Tamil Nadu, Andhra Pradesh, Karnataka and Kerala, with samples from each state and community.

Whether you cook for your family or friend, or for a part, I hope recipes in my book whet Your ppetite and you have fun cooking!

Contents
Acknowledgements 7
Introduction 8
Basic Recipes 11
Sambhar & Kuzhambu 17
Rasam 47
Poriyal & Kootu 61
Rice 87
Snacks 107
Sweets 139
Accompaniments 149
Buffet Spreads 165
Suggested Menus 167
Glossary 169
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