Author: GJV Prasad
Publisher: Roli Books
Year: 2005
Language: English
Pages: 96
ISBN/UPC (if available): 8174363653
Description
South Indian Vegetarian cuisine is not only fast to cook but fun to eat. It uses the bare minimum of oil and is characterized by its imaginative use of spices. An old family friend ahs an interesting anecdote to relate about the first idli his family was given by their new Tamil neighbours-They had never seen an idli before and thought that they were uncooked food to be fried and eaten! Now, of course, every one in India has seen and eaten dosai and idli, and ironically, fried idli too has made its advent everywhere. However, South Indian cooking in much more than this. There is still a large world of South Indian vegetarian cuisine that is still unknown to the rest of India. It is this lack that this book hopes to address even if briefly.
This book cannot even hope to show you this variety but can surely help you to begin your exploration of this wonderfully rich cuisine.
Contents
SNACKS AND SOUPS
Aamai Vadai
Adai
Bajji
Bread Uppuma
Idli
Milagu Jeeraga Rasam
Poondu Rasam
Rava Dosai
Rava Uppuma
Takkali Rasam
Ulundu Vadai
Vengaya Pakoda
Yelumichcha Pazha
Rasam
MAIN COURSE
VEGETARIAN
Araichu Vitta Sambhar
Avial
Bagharey Tamatar
Basic Sambhar
Erisseri
Ishtu
Kos Kari
Kos Usili
Kottu Kuzhambu
Paharkai Pitlai
Pooshanikka Mor Kuzhambu
Poritha Koottu
Surakka Mor Koottu
Urulaikizhangu Masala
Vatral Kuzhambu
Vazhaikka Koottu
Vazhaikkai Podi
Vengaya Gothsu
Vengaya Thiyal
RICE
Bisi Bela Bath
Puliyodharai
Takkali Saadam
Tengai Saadam
Ven Pongal
Vegetable Biryani
Yelumichcha Pazha Saadam
ACCOMPANIMENTS
RAITAS
Kattarikkai Pachadi
Vendakkai Pachadi
Vellarikkai Pachadi
CHUTNEYS
Kottamalli Tukkhaiyal
Peerkangai Tukhaiyal
Tengai chatni
Vengaya Tukhaiyal
DESSERTS
Paal Payasam
Semiya Payasam
Sojji
Vella Dosai
Vella Payasam