In her third cookbook, the author of Dakshin and Southern Spice offers a new and exciting 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 Iyengar 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.Traditionally, in South India, the previous daya#39;s leftover rice was soaked in water overnight; the water was drained, a little salt was added and the rice was mixed with curd or ... To make life easy, they started eating full-fledged meals by 9 a.m. in the morning, before catching a bus or train to work. ... The most popular tiffin is idli sambar with vadai, which is not only nutritious, but also light on the stomach.
|Title||:||Simply South Traditional Vegetarian Cook|
|Publisher||:||Westland - 2008|