Author: Vijayan Kannampilly
Publisher: Penguin
Year: 2003
Language: English
Pages: 291
ISBN/UPC (if available): 0143029509
Description
A comprehensive collection of recipes that brings together the best of traditional cuisine from Kerala. The recipes in this volume cover the entire range of vegetables, meat, seafood, pickles, sweets and snacks served both as daily fare and as part of the sadya on festive occasions.
In recent times, the coconut-flavored cuisine of the Malayalis has gained immense popularity. Appam and Istoo, Avial and Olan, Irachi Biryani and Pathiri, all these and more are now served in restaurants and homes all over India.
As the author explains in his introduction to the book, the ancient association of food with religion, the influence of foreign trade and the intermingling of different communities have all combined to make Kerala cuisine what it is today. Interestingly, even though a variety of spices grow literally in their backyards, Malaylis abstain from an overpowering use of these, rendering their cuisine different from other Asian cuisines. Instead, there is a range of delicately spiced dishes, harmoniously balanced and simple to prepare, neither too rich nor too bland, and always delicious.
The recipes in this volume cover the entire range of vegetables, meat, seafood, pickles, sweets and snacks served both as daily fare and as part of the sadya on festive occasions, taking in the specialties of the different regions and communities of the state.
Contents
Acknowledgements
INTRODUCTION
Castes, Cuisines and Confluence
A Brief Note on Malayali culinary History
A Menu for a Monarch
The Sadya and Other Feasts
Earth, Stone and Metal
The Cooking Utensils of Kerala
Preparing for the Pot
Coconut and other Ingredients
Table of Measures
Basic Recipes
RECIPES
Vegetables
Meat, Poultry and Egg
Fish and Shellfish
Biryani and Cereals
Pickles and Chutneys
Sweets and Savouries
Glossary
Select Bibliography
Index