≡ Libro Gratis Dakshin Vegetarian Cuisine From South India [Dec 31 2009] Chandra Padmanabhan Chandra Padmanabhan 9788172232177 Books

Dakshin Vegetarian Cuisine From South India [Dec 31 2009] Chandra Padmanabhan Chandra Padmanabhan 9788172232177 Books

Download As PDF : Dakshin Vegetarian Cuisine From South India [Dec 31 2009] Chandra Padmanabhan Chandra Padmanabhan 9788172232177 Books

First in a new series of lavishly photographed gourmet cookbooks for vegetarian epicures--the Earthly Delights cookbook series debuts with the exquisite, unique cuisine of South India. Over 140 vegetarian recipes for snacks, salads, sambars, rice, rasams, and desserts. 100 color photos.

Dakshin Vegetarian Cuisine From South India [Dec 31 2009] Chandra Padmanabhan Chandra Padmanabhan 9788172232177 Books

So far, I'm really liking this cookbook. We enjoy Indian food, but most of the cookbooks we have are more for northern or central Indian cuisine. I've made a couple recipes so far, and they've been delicious. The instructions seem reasonably clear, and I love the photographs.

The only reason I'm giving this 4 stars instead of 5 is the quality of the bookbinding. I've had it for only a few weeks, and I've used it just once so far, but already the book is falling apart. I haven't been at all rough on it, it's just badly made. The signatures were glued or otherwise attached to a plastic strip down the center of the spine. They have all detached, and the plastic strip has broken into 2 pieces. All that holds it together now is the stitching and the thin line of glue attaching the end pages to the cover. I don't expect any of that to hold together for long.

If you can find another edition of this cookbook, one printed by another publishing company (this was by Periplus), I would highly recommend it. If the Periplus edition is the only one you can find, you might want to take steps to secure the binding, or else be prepared to having pages start to fall out soon after you begin using it.

Product details Paperback 134 pages Publisher Harper Collins (December 31, 2009) Language English ISBN-10 817223709X

Tags : Dakshin: Vegetarian Cuisine From South India [Dec 31, 2009] Chandra Padmanabhan [Chandra Padmanabhan] on Amazon.com. *FREE* shipping on qualifying offers. First in a new series of lavishly photographed gourmet cookbooks for vegetarian epicures--the Earthly Delights cookbook series debuts with the exquisite,Chandra Padmanabhan,Dakshin: Vegetarian Cuisine From South India [Dec 31, 2009] Chandra Padmanabhan,Harper Collins,817223709X,Cooking, Food & Wine Cooking
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Dakshin Vegetarian Cuisine From South India [Dec 31 2009] Chandra Padmanabhan Chandra Padmanabhan 9788172232177 Books Reviews

I love this recipe book! It's my to-go to for adding variety to my cooking with authentic traditional South Indian dishes. The recipes are so delicious, the dishes beautifully photographed, and instructions nicely explained, laid out, and easy to follow (despite how complex they can be). I love how the book has been organized into sections, (e.g. sambars, rasams, poriyals, podis, rice dishes, desserts) with tons of varieties. She even went so far as to make sample meal plans for entertaining. Wonderfully done!
If you cook with your eyes, then this is a feast. Every recipe appears in one of the book's many lush photograph's, and warms the appetite almost as much as the aroma would. Let yourself enjoy the aromas for real, though. Each recipe includes clear, easy directions. It may take you a trip to an Indian grocer to get some necessities for some recipes, but the trip will be well worth it.

This shows how to make every part of a rich Indian meal from soups and savories to sweets at the end. I've tried only one recipe (so far), the Tomato Rasam. I had to make some minor adjustments to available ingredients, but only minor, and it went together without difficulty. The result was incredible - tomato gave it tang, beans cooked til they disintegrated gave body, and a pleasant bite came from chilis (both green and red), ginger, and mustard seed. Other spices, including asafoetida, contributed a rich, deep note to the flavor. It tasted great, of course. Much to my surprise, my wife's asthmatic cough quited down after a bowl of it, then resumed promptly after the last of the leftovers were consumed - I'm not a "food as medicine" fanatic, but make of her report what you will.

I like this book a lot, and so does my wife. And, since it was recommended by an Indian colleague, I'll take his word for its authenticity. Enjoy!

-- wiredweird
If you thought there was one "master" recipe for sambar or rasam, this book will quickly set you straight. Some recipes for sambar/rasam use a pre-prepared powder mix (recipes in the book or she says to purchase a high-quality mix) and some do not so that every variation has different spices, spiciness and prep time. Lots of dosa batters and other pancakes (although I'll probably still purchase the already-fermented refrigerated dosa batter).

After reading through, I'm unclear on a few things but trial and error should get me through
- Tamarind pulp "lemon sized" is used frequently with different amounts of water. A ratio difference when using tamarind paste would be really nice to have. I guess the sourness is up to personal preference, but some clue would help for the first time running through the recipes.
- Bay leaf The spice appendix states that she is talking about the Mediterranean Laurus nobilis bay laurel, but Indian bay leaf / tejpat (Cinnamomum tamala) is probably the traditional leaf used in all the dishes where she uses Mediterranean bay.
- "Bunch" of curry leaves. Depending on where I purchase the leaves has a huge variance on the size and amount of leaves on a stem (if they're still on a central stem). "Bunch" leaves too much up to interpretation (pun intended).
- Copra. I'm sure I can find it around here, but equivalent dried unsweetened shredded coconut would be more useful.

Having a small blender than can deal with grinding spices with some oil or water is highly recommended. In many recipes you create a paste of spices with oil/water and/or coconut.

Nice to haves would be
- Tagged dairy vs no dairy
- Tagged garlic/onion vs no garlic/onion
- Consistent picture descriptions. I'm pretty sure a few of them were wrong, and on some I don't think I found the description. No consistency there.
- I'm still on the search for a cookbook that doesn't simplify spices just because they think the reader wouldn't be able to find them. Mark them as optional, but keep them in!

The two page sambar chapter intro picture made my mouth water.
What can I say that has not already been said. The BEST introduction to TamBram Vegetarian cooking. It is technically not a South Indian cookbook as it is essentially Tamil Brahmin cooking. But this is the food I grew up with; and I have to say following the recipes here makes my food taste better than I remember.
So far, I'm really liking this cookbook. We enjoy Indian food, but most of the cookbooks we have are more for northern or central Indian cuisine. I've made a couple recipes so far, and they've been delicious. The instructions seem reasonably clear, and I love the photographs.

The only reason I'm giving this 4 stars instead of 5 is the quality of the bookbinding. I've had it for only a few weeks, and I've used it just once so far, but already the book is falling apart. I haven't been at all rough on it, it's just badly made. The signatures were glued or otherwise attached to a plastic strip down the center of the spine. They have all detached, and the plastic strip has broken into 2 pieces. All that holds it together now is the stitching and the thin line of glue attaching the end pages to the cover. I don't expect any of that to hold together for long.

If you can find another edition of this cookbook, one printed by another publishing company (this was by Periplus), I would highly recommend it. If the Periplus edition is the only one you can find, you might want to take steps to secure the binding, or else be prepared to having pages start to fall out soon after you begin using it.