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Cook and See (Samaithu Par): Traditional South Indian Vegetarian Recipes (Part I)

S. Meenakshi Ammal (Author)

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, chappathis varieties. 16. Uppuma varieties. 17. Sevu or Sevai (Vermicelli) varieties. 18. Prepared rice varieties. 19. Kozhukkattai varieties. 20. Vadai, Vellaiappam varieties. 21. Bonda, Pakoda varieties. 22. Cheedai, Murukku, Thenkuzhal etc. 23. Kesari, Halwa varieties. 24. Kunjaladu, burfy varieties. 25. Sojji Appam, poli varieties. 27. Special recipes for some important festival days. Appendices: 1. Some hints for lighting the ovens. 2. Preparation of (filtered) coffee. 3. Methods of cooking rice. 4. Some valuable hints. 5. A shopping guide. 6. Some useful utensils.

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About the author

S. Meenakshi Ammal

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.

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Bibliographic information

Title Cook and See (Samaithu Par): Traditional South Indian Vegetarian Recipes (Part I)
Format Softcover
Date published: 01.01.2007
Edition 5th ed.
Language: English
length xvi+296p.