South Indian Vegetarian Recipes

Front Cover
AuthorHouse, Dec 3, 2008 - Cooking - 180 pages
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The book is a longstanding attempt to publish a traditional introduction to South Indian orthodox vegetarian cooking. The book has its basis from rather mundane to indifferent experience of Indian vegetarian cuisine in different hotels across the globe.

In an effort to address the needs of different types of interested audience, she decided to include from the very basics such as choosing the vegetables, gadgets and utensils, what groceries to buy and the method of preparing them at home for a small family.

 

The book has been written in almost a text book style with different sections covering various aspects of South Indian cooking.

 

Section 1 provides an overview of the South Indian vegetarian cooking. Section 2 covers the methods and choice for getting the right ingredients ranging from the typical vegetables, where to get them and the unique utensils that will be of help.  It also discusses the safety tips while cooking.

 

Sections 3 and 4 outline different methods of cooking rice and lentils using a simple pan or using pressure / rice cookers.

 

Section 5 discusses the common procedures and steps that are applicable to a number of recipes. The reader is urged to devote special attention to all sections from 1 through 5 to get a complete overview to get the best results. 

 

Sections 6 through 16 cover different main courses and section 17 through 20 discuss about snacks, crisps   and pickles.

 

Overall, the author hopes that this book will book an entirely different style and a more traditional introduction of South Indian Vegetarian cuisine to the Vegetarian enthusiasts.

 

Please send your comments, feedback, criticisms and suggestions to vidhya_30@yahoo.com and they are invaluable in further attempts to improve this book.

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About the author (2008)

Srividhya Krishnamoorthy hails from a traditional South Indian Vegetarian family.  She is from an Industrial town Karaikudi, in the southernmost state Tamil Nadu in South India. She has had training as an Industrial Chemist by virtue of a Masters degree in Industrial Chemistry. 

 

After getting married in 1999 to her husband Viswanathan and with the birth of her daughter Sai in 2000, she has been more focusing on home maker role than her pursuing her interests in Chemistry. She has had the experience of South Indian cuisine abroad by virtue of her stints in England in 2002-03 and now in the United States. Not impressed with the projection of the traditional cuisine from India, she further honed her skills and learned lot more from her mother and mother-in-law. She also had opportunity to learn from few other friends who hailed from other parts of South India. 

 

In 2005, she came to Avon, Connecticut and has been since then living in Connecticut. She was surprised to know the number of people interested in vegetarian cuisine and also found that they would be truly interested in a traditional experience and knowledge of preparing the same at their home.  When her husband suggested that she can publish her knowledge and experience in the form of a book so that others can experience a true and traditional South Indian Vegetarian cuisine, she decided to publish this book. 

 

In an effort to address the needs of different types of interested audience, she decided to include from the very basics such as choosing the vegetables, gadgets and utensils, what groceries to buy and the method of cooking them.

 

She hopes that her work will receive an enthusiastic reception and she plans to publish another volume 2 with more vegetarian cuisines soon.

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