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Author: Vijayan Kannampilly
Publisher: Penguin UK
ISBN: 9351180026
Category : Cooking
Languages : en
Pages : 291
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Book Description
In recent times, the coconut-flavoured cuisine of the Malayalis has gained immense popularity. Appam and Istoo, Avial and Olan, Irachi Biryani and Pathiri, all these and more are now served in restaurants and homes all over India. In this collection, the author hilights recipes that are considered to be specialities of dofferent regions and communities of the state, from the typical vegetarian hindu dishes of Palakkad to the syrian christian delicacies of Tranvancore.
Author: Vijayan Kannampilly
Publisher: Penguin UK
ISBN: 9351180026
Category : Cooking
Languages : en
Pages : 291
Get Book
Book Description
In recent times, the coconut-flavoured cuisine of the Malayalis has gained immense popularity. Appam and Istoo, Avial and Olan, Irachi Biryani and Pathiri, all these and more are now served in restaurants and homes all over India. In this collection, the author hilights recipes that are considered to be specialities of dofferent regions and communities of the state, from the typical vegetarian hindu dishes of Palakkad to the syrian christian delicacies of Tranvancore.
Author: Lathika George
Publisher:
ISBN: 9780781811842
Category : Cookbooks
Languages : en
Pages : 0
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Book Description
This book evokes the beauty of a bygone era and the vibrant texture of community life through a hundred recipes, engaging recollections, and beautiful photographs. Long before the time of Christ, the lure of spices took traders and seafarers to Kerala, a prosperous and highly literate state on the tropical Malabar Coast of south-western India. Saint Thomas the Apostle also travelled this spice route, preaching to and converting several Brahmin families who later intermarried with the Syrians who settled in Kerala; the Syrian Christians or Nazaranis of Kerala were born of this confluence. Centuries later, ayurvedic massage resorts and scenic backwaters make this lush land a top tourist destination, and spices still draw both traveller and gourmand to the rich, abundant culinary tradition of this people. Meen Vevichathu (Fish Curry cooked in a clay pot), Erachi Olathiathu (Fried Meat), and Njandu Karri (Crab Curry) are among the book's savoury delights, along with varied rice preparations such as Puttu (Steamed Rice Cake), Paalappam (Lace-Rimmed Pancakes), and tropical desserts such as Karikku Pudding (Tender Coconut Pudding) and Thenga Paalum Nendrikkai (Baked Plantain with Coconut Cream). Interwoven between these recipes, in the best tradition of the cookbook memoir, are tales from the past and present, of talking doves, toddy shops, travelling chefs and killer coconuts.
Author: Asha Gomez
Publisher: Running Press Adult
ISBN: 076245783X
Category : Cooking
Languages : en
Pages : 290
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Book Description
2017 The Gourmand Awards National Winner: BEST INDIAN CUISINE 2017 James Beard Award Nominee 2017 Winner, Food 52's The Piglet Award My Two Souths takes you on a culinary journey with Chef Asha Gomez, from her small village in the Kerala region of southern India to her celebrated restaurants in Atlanta, and on into your kitchen. Her singular recipes are rooted in her love of Deep-South cooking, as well as the Southern Indian flavors of her childhood home. These "Two Souths" that are close to her heart are thousands of miles apart, yet share similarities in traditions, seasonings, and most importantly, an abiding appreciation of food as both celebration and comfort. Here she shares more than 125 recipes, including: Black Cardamom Smothered Pork Chop, Vivid Tomato and Cheese Pie, Kerala Fried Chicken and Waffles, Three Spice Carrot Cake.
Author: Omana Karumanchery
Publisher:
ISBN:
Category :
Languages : en
Pages : 192
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Book Description
Isolated from the Indian interior by the Sahyadri Mountain range, Kerala is a tropical paradise complete with palm trees and sandy beaches. Coastal life and centuries of sea trade are both reflected in its unique cuisine. Fish, coconut, tamarind and so much more, the food of Kerala is not to be missed and Omana Karumanchery makes sure we don't miss a thing. Filled with vivid family memories, extraordinary photographs and easy to follow recipes, she demystifies over 70 traditional South Indian recipes that beg to be cooked and shared.Ammamma's Kitchen is a one of a kind journey through food, family and tradition. Whether you're new to the kitchen or you're an experienced chef looking to explore the world of South Indian cuisine for the first time, these recipes are the perfect entry point into the world of Kerala cooking. You will learn to love Kerala food with every bite.
Author: Jay Rai
Publisher: Springwood emedia
ISBN: 147612308X
Category : Cooking
Languages : en
Pages : 93
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Book Description
Jay Rai's Kitchen in this publication travels to Kerala the southern sunshine state famous for golden beaches and its truly irresistible cuisine. Like Goa this part of India has a tropical influence to its dishes and is reflected in the abundance of traditional healthy vegetarian and fish curries. In this ecookbook you will find a comprehensive range of Meat, Fish and Vegetarian curries that will blow your mind. There is also a section on regional pickles and chutneys, plus snacks, bread, rice. Altogether an incredible book with all you will need to produce the authentic Keralan curry.
Author: Lathika George
Publisher: Hippocrene Books
ISBN: 9780781813440
Category : Cooking
Languages : en
Pages : 0
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Book Description
Since ancient times, seafarers and traders have been drawn by the lure of spices to Kerala, a verdant, tropical state on the Malabar Coast of South India. Saint Thomas also traveled this spice route, converting several local clans who later intermarried with Syrian traders who had settled here; thus was born the vibrant Syrian Christian community of Kerala. Today, ayurvedic massage resorts and backwater cruises make this scenic land a top tourist destination, and spices still draw both travelers and gourmands to its rich culinary heritage. It is this legacy that The Kerala Kitchen brings us, through 150 delectable recipes and the unforgettable stories that accompany them. Authentic and easy to prepare, these recipes are adapted for the North American kitchen, and accompanied by a guide to spices, herbs, and equipment, as well as a glossary of food terms.
Author: Ann Vinod
Publisher: AuthorHouse
ISBN: 1449094236
Category : Cooking
Languages : en
Pages : 154
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Book Description
The cuisines of Kerala and Tamil Nadu are among the finest in all of India. The artful blend of aromatic spices and healthy ingredients makes Kachi's Kitchen a book that must be in every family's library. With flavorful, mouthwatering recipes passed down through generations, this book brings authentic recipes, unique and traditional, to your home. Ann Vinod started this book as an effort to preserve her family's heritage and found over 140 treasured recipes including Avial, Puttu and Fish Molee. Kachi's Kitchen provides delicious recipes so anyone can prepare a simple dinner or a special family feast with a South Indian flair.
Author: Dr. Rajesh.M
Publisher: Co-Text Publishers
ISBN:
Category : Language Arts & Disciplines
Languages : en
Pages : 311
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Book Description
Food is one of man's three basic needs, and it unites and connects people from all walks of life. The cultural practices, beliefs, and norms that surround the production and consumption of food are referred to as food culture. It primarily reflects our ethnicity and evokes nostalgic childhood memories. Religion, sexuality, and the market economy all revolve around food. The Cultural Politics of Food and Eating takes an ethnographic approach to understanding how people use food to make sense of life in an increasingly interconnected world. The proposed edited collection of essays covers everything from our daily food consumption to global food politics. There is really no refuting that newer perspectives on food culture make the collection more interesting to read.
Author: Kathrine Philo
Publisher: Partridge Publishing Singapore
ISBN: 1482881284
Category : Cooking
Languages : en
Pages : 106
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Book Description
My desire in coming out with this book is to encourage more people to take up cooking - as a hobby or to put a tasty meal on the table for the family and friends. Some of my recipes can be traced to a few generations, so you can't get it any more authen-tic.The many ideas and tips picked up on my travels and from personal experience as well are included here. I hope these will not only help you conserve time and energy but aid the budget conscious homemakers/home economists too. So bring out that passion in you and use these tips to your advantage. I have taken both Asian and Western palates into consideration when presenting my recipes. Everyone now has an opportunity to explore the art of exotic Indian cooking as well as traditional local flavours with all its wonderful spices.
Author: Lathika George
Publisher: Hippocrene Books
ISBN: 9780781814447
Category :
Languages : en
Pages : 0
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Book Description
Gourmand World Cookbook Award winner p>"My copy of The Kerala Kitchen has notes scribbled in it and has saffron stains on certain pages. Now it's your turn to enjoy. So line up your spices, ready your grated coconut and go to it. You are in for both a literary and gastronomic treat."--Abraham Verghese, author of The Covenant of Water p>Now in an expanded edition with new recipes and photographs, this unique cookbook-memoir transports readers to Kerala, a verdant, tropical state on the Malabar Coast of South India. Since ancient times, seafarers and traders have been drawn by the lure of spices to Kerala. Saint Thomas also traveled this spice route, converting several Brahmin families who later intermarried with Syrians who had settled here; thus was born the vibrant Syrian Christian community of Kerala. Today, ayurvedic massage resorts and backwater cruises make this scenic land a top tourist destination, and spices still draw both travelers and gourmands to its rich culinary heritage. It is this legacy that The Kerala Kitchen brings us, through more than 170 recipes and the stories that accompany them. Authentic and easy to prepare, these recipes are adapted for the North American kitchen, and accompanied by a guide to spices, herbs, and equipment, as well as a glossary of food terms. Interwoven between these recipes, in the best tradition of the cookbook memoir, are tales of talking doves, toddy shops, traveling chefs and killer coconuts, evoking the beauty of a bygone era as well as the compelling pull of the present one. Sample recipes: Meen Vevichathu (Fish Curry Cooked in a Clay Pot) Parippu (Lentils with Coconut Milk) Thiyal (Shallots with Tamarind and Roasted Coconut) Pesaha Appam (Steamed Rice Bread) Paalappam (Lace-Rimmed Pancakes) Karikku Pudding (Tender Coconut Pudding)
