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The first volume of Samaithu Paar was published in 1951. More than just a cookery book, it was intended to serve as a manual for daily use. Over the years, those who did not find time to learn cooking in the traditional way from their mothers have used the three volumes of Samaithu Paar to set up home and manage kitchens all over the world. The Best of Samaithu Paar brings together 100 most-loved recipes chosen from the three-volume original. Maintaining the ...
Contents: I. Main Cookery Recipes: 1. Sambar varieties. 2. Vatral Kuzhambu varieties. 3. Poritha Kuzhambu, pitlay varieties. 4. Rasam varieties. 5. Aviyal, Koottu varieties. 6. Pachadies. 6A. Curd pachadies. 7. Thuvaiyals and chutneys. 8. Kosumallies (Indian salads). 9. Curries (Poriyal varieties). 10. Payasam varieties. 11. Pickles varieties. 12. Curryvadam or wafer preserves. II. Tiffin varieties: 13. Pongal varieties. 14. Idli, Dosai varieties. 15. Rotties, ...