Overview for The Best of Samaithu Paar: The Classic Guide to Tamil Cuisine
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 simplicity of language, easy-to-follow directions and the adherence to the smallest details, the recipes have been suitably revised and adapted using universal measures of cups and spoons and modern utensils and appliances in place of the more traditional ones. Recipes range from the basic idli, dosai, sambar and rasam to their many variations that are not so familiar to all Indians. The book also includes specialists like Moar Kuzhambu, Mysore Rasam, Pongal, Murukku and Jangiri, as well as pachadis and pickles. A must-have for all those who enjoy traditional Indian cuisine.
S. Meenakshi Ammal (Author)
S. Meenakshi Ammal (1906-1962) was born in Kottur, Tamilnadu. Married at eighteen, she was widowed early into her marriage. She moved to Madras in 1945 with her son. Very well versed in culinary skills, she was constantly besieged with requests for recipes by her relatives, which prompted her to write a cookery book. Her books have been in print since then and have been translated into many Indian languages.