Saturday, November 26, 2011

Healthy South Indian Cooking


(They) take pride in the fact that most South Indian dishes are not only delicious but remarkably nutritious as well. -- Frontline India (Review of the authorsÂ’ first book, Art of South Indian Cooking)

A fine collection of little known recipes. -- A World of Cookbooks (Review of the authorsÂ’ first book, Art of South Indian Cooking) (Review of the authorsÂ’ first book, Art of South Indian Cooking)

Clear instructions along with an introduction to Indian spices ensure that even novice cooks can produce tasty, authentic meals. -- The International Cookbook Revue (Review of the authorsÂ’ first book, Art of South Indian Cooking)

Most (recipes) use a variety of spices which give the food its unique, aromatic quality . . . a much needed book. -- The Marquette Tribune (Review of the authorsÂ’ first book, Art of South Indian Cooking)

The comprehensive cookbook even has a recipe for Madras coffee! --India Today (Review of the authorsÂ’ first book, Art of South Indian Cooking)

Product Description


With the addition of fifty new easy-to-prepare dishes, "Healthy South Indian Cooking" is back, now totalling 250 recipes. 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. Also included are sample menus and innovative suggestions for integrating South Indian dishes into traditioilal Western meals. A section on the varieties and methods of preparation for dals (a lentil dish that is a staple of this cuisine), a multilingual glossary of spices and ingredients, and 16 pages of colour photographs make this book a clear and concise introduction to the healthy, delicious cooking of South India.

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