Healthy South Indian Cooking, Expanded edition

Healthy South Indian Cooking, Expanded edition

by Alamelu Vairavan, Patricia Marquardt




In the famous Chettinad Healthy cooking tradition of Southern India, these foods evoke South Indian forgotten by Chicken Tikka Masala enthusiasts. Mostly vegetarian, these recipes allow home cooks to create such esoteric: dishes as Potato-flled Dosas with Coconut Chutney; Pearl Onion and Tomato Sambhar; Chickpea and Bell Pepper per Poriyal; and Eggplant Masala Curry. Rasams, breads, legumes and payasams are all featured here, as is the exceptional Chettinad Chicken Kolambu, South lndia's version of the popular vindaloo. Each of these low-fat, low-caloric recipes come with a complete nutritional analysis.

Product Details

ISBN-13: 9780781811897
Publisher: Hippocrene Books, Inc.
Publication date: 10/01/2008
Edition description: Expanded
Pages: 276
Product dimensions: 8.30(w) x 9.10(h) x 1.20(d)

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Healthy South Indian Cooking, Expanded edition 4.8 out of 5 based on 0 ratings. 4 reviews.
rbecky More than 1 year ago
I bought this cookbook for my mom for Christmas because she loves watching the cooking show. The book is very well layed out, colorful pictures along with the recipes, and the recipes are very simple and well written.
Anonymous More than 1 year ago
I enjoyed the PBS TV show, and was happy to get the corresponding book. If you are a vegetarian, it is simple to substitute something else for the meat, or just leave it out. A lot of good ideas and recipes on which you can expound.
alpatel More than 1 year ago
I have been checking this book out at the library for the last 5 months. I renew and renew and then take it back wait a day and get it again. But, here I thought I would get it on the nook and that would be that. But, here we are and there is no Nook version. What is the good of getting a Nook if you still have to buy the hard copy!
Loni_K More than 1 year ago
I served soft shell crab instead of the shrimp with eggplant sauce [p.243]. Recipes interchange nicely with what you may have on hand or what is in season. The dish was a BIG hit with my family. The Vairavan/Marquardt team has found a way to incorporate the wonderful flavors of Indian cuisine into the busy everyday lives of anyone who has the slighted fancy for exotic food. This book will give any cook the confidence to whip up a beautiful dish that looks and tastes terrific. I was pleased to see at least six recipes with Brussels sprouts. Brussels sprouts have always been a challenge to prepare during Thanksgiving. Brussels sprouts have never tasted this good. The book also shows how to pair the food with other foods to create a buffet or banquet fit for royalty. 'Vegetarians' in your family, who don't like vegetables, will be surprised and enjoy the many flavors and consistency of these preparations. Bravo!