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Here at last, is the answer to the pleas of popular cookbook writer Chandra Padmanabhan’s myriad fans a collection of their favorite recipes from her previous three bestselling cookbooks, exploring the gamut of South Indian meals served in Andhra Pradesh, Kerala, Tamil Nadu and Karnataka. What makes this volume more special is that as many as fifty fresh recipes have been added to tempt the adventurous cook who is looking for the new and unusual.
From the best-selling author of Dakshin comes a new book on South Indian cuisine containing a hundred authentic recipes from Andhra Pradesh, Karnataka, Kerala and Tamil Nadu. Familiar dishes such as appam, dosai, vada and poriyal as well as more unusual ones such as verum arisi adai (lacy rice pancakes) are featured alongside recipes for regional specialities including Maddhur Vadai and Palakkad Adai. Preparation time for each dish, including the time taken for ...
South Indian vegetarian cuisine is subtly flavored, yet rich in variety. The spices are so delicately and judiciously blended together that the best South Indian food always retains the basic essence of its flavor. From the nutritional point of view the food is perfectly balanced, low in cholesterol and fat, and not necessarily hot. DAKSHIN is a unique and valuable resource for anyone who is serious about Indian cooking. VEGETARIAN TIMES, USA Padmanabhan even ...
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 ...