Healthy South Indian Cooking Alamelu/ Marquardt, Patricia Vairavan Books
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Title Healthy South Indian Cooking
Author Vairavan, Alamelu/ Marquardt, Patricia
Publisher Hippocrene Books
Publication Date 2008/10/01
Number of Pages 276
Binding Type HARDCOVER
Library of Congress 2008007477
Healthy South Indian Cooking Alamelu/ Marquardt, Patricia Vairavan Books
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Tags : Healthy South Indian Cooking [Alamelu/ Marquardt, Patricia Vairavan] on Amazon.com. *FREE* shipping on qualifying offers. Book annotation not available for this title. <b>Title: </b>Healthy South Indian Cooking <b>Author: </b>Vairavan,Alamelu Marquardt, Patricia Vairavan,Healthy South Indian Cooking,Hippocrene Books,B006765ID0,1689094
Healthy South Indian Cooking Alamelu/ Marquardt, Patricia Vairavan Books Reviews
OMG I love this book! I literally use it every day for cooking. We are an interracial household, with my husband being from South India- Chennai. I have no one here in the US to help me learn how to cook his favorite meals, which I really wanted to do for him, so this book has been my saving grace. I have fallen in love with the dishes and we are eating S. Indian at least 5 days a week now. Once the pantry and spice rack is stocked, the hard work is over!
We use this book at least once a week, if not more. The southern Indian focus means that it is more vegetable-focused than other Indian books we enjoy, and Alamelu's familiarity with American ingredients makes it easy use what we have on hand from our own garden. Other than a few ingredients we keep on hand, like urad dal, this is really food that isn't very different from a lot of southern dishes we enjoy anyway. We've made countless delicious and healthy poriyals, masalas, and sambhars served with adais. I highly recommend you give it a shot.
I bought this for a friend of mine, as I've been bringing various recipes to share when i visit. I've had my copy for several years and had the good fortune to have a visitor from southern India who taught me how to cook southern Indian vegetarian. The only drawback is that I wish they had a real index, rather than sorting things by their menu types. The recipes come out pretty much true to measurements for 4-6 servings, so they're great for freezing or sharing. They also mostly use ingredients you can find at your local health or grocery store. I exchanged chili pods for crushed chilis found at the grocery store, and I bought urad dal at an Indian food store, as that's hard to find except on-line. This is southern Indian cooking, so not a lot of cloves, which is fine with me. The authors stress the exchangeability of ingredients, so you don't have to hunt down some hard-to-find ingredient, i.e., yellow summer squash instead, of or with, zucchini, butternut squash instead of acorn, etc.
This is a must have book for anyone who has ever had southern Indian cuisine. The recipes are easy to follow and the author gives a thorough list of the spices you will need to cook all the recipes in the book. I became familiar with the author through my local PBS station where her program ran for quite awhile. Now I can cook authentic and classic Indian dishes for my friends that are now Americans that came from south India to begin with. Most of the dishes are vegetarian, All are flavorful. It will bring and element of exotic cuisine to any gathering or any meal. If you know someone who is vegetarian it would make a really wonderful gift.
The great thing about these recipes Chicken, seafood and fish could be added to most any of them to complete a meal. The spices are completely adjustable so you can season to taste. Unlike what a lot of people think South Indian Cooking is not spice hot.
The recipes in this book won't produce Indian food like you get in most Indian restaurants. It will be better.
To save time and ease preparation, most Indian restaurants use a pre-made master sauce to which they add spices and other ingredients to produce specific dishes. While the result may be tasty, it isn't what you'd be served in an Indian home.
With this book you start (more-or-less) from scratch and get the real thing. The result is delicious.
Despite the title, I wouldn't call most of the resulting dishes 'healthy'. While they feature the vegetarian cuisine of South India, they also use a lot of clarified butter and other oils.
The great bugaboo of learning Indian cooking is the intimidating list of spices you need to do it properly. It's easy to blow $40 or more just on spices in an Indian grocery store to make your first Indian dish. This is true even if you do as the author does and used pre-mixed spice mixtures rather than grinding the spices yourself. However despite the list of ingredients, Indian cooking is not difficult. It is essentially one-pot cooking and if you add the ingredients at the right times, the result is just about guaranteed. Do take the time to read and understand the recipes however. Like a lot of Asian cuisines, things happen fast when you actually start cooking.
Is the result worth it? In my opinion Hell yes! Indian cooking is wonderful and this book is a good way to start.
After watching Alamelu on PBS, I couldn't wait to have her book in hand. She learned how to prepare Indian food after moving to the U.S., so she is careful to explain all the little steps in a genre, and not expect you to have to fill in the blanks. This perspective overcomes a problem with many Indian cookbooks that may address a specific recipe but don't convey the similarities that help the cook to expand their own menus. The sections cover a genre with excellent notes and explanations about other combinations using the same basic technique. In the book and on the shows Alamelu carefully explains spice preparation and combinations. Without this knowledge, usually handed down in the generational kitchen, you will never get the taste right. Her own cross cultural experience makes this a great resource for the American cook. South Indian cooking is very delicious and not as well represented, at least in my region, with restaurants, cookbooks, etc.
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