'This book takes you through an amazing journey in the life of a Tamil Brahmin. Passed on through generations of grandmothers and perfected by priests throughout Tamil Nadu and Kerala the cuisine is as old as Ayurveda, Yoga and Hinduism itself! Mainly vegetarian this cuisine is based on the concept that food shapes the personality, mood and mind. Lovingly prepared it fosters sathvic qualities, calms the mind and is essential for spiritual progress. It is always cooked with a great deal of attention to cleanliness, to the balancing of nutrition, flavor, texture and variety, coupled with the belief that God is the first taster of the meal. ‘Samayal’ is dedicated to generations of women in our families who quietly and anonymously carved their personalities in the cooking traditions and rituals of our daily lives. It is a unique book on ancient recipes that retains the authentic methodology of a South Indian Brahmin cuisine. In a tamil household there is a strong concept that food shapes the personality, body and mind. The Chapters are divided into:
1. RICE
Rice ‘Annam’ as it is called in Sanskrit denotes wealth & prosperity. The Goddess of Harvest Annalakshmi is said to hold a sheaf of rice in her hands. Rice is the staple diet of the South Indians who are spiritually inclined.... '
2. VEGETABLES STEWS & CURRIES
A gravy vegetable is referred to as a curry sauce. Mildly spiced with ayurvedic properties vegetables are cooked in their own sauces sometimes with the addition of lentils, coconuts or, and grains.
3.KARI (STIR FRY) VARIATIONS
Kari/Curry is essentially a Tamil word that was borrowed by the British. They added meat with water and coined a new name ‘curry’. It is very important to note that this word is referred to in Tamil for a ‘stir-fry vegetable.’ The word is still commonly prevalent in a Tamil home. Hence in my book I have used ‘Kari’ as in a stir-fry and curry as in a gravy preparation.
4. PACHADIS – TASTE TINGLERS
Vegetables are always cooked in a South Indian home. Any vegetable preparation with plain home-made yoghurt is known as a pachadi.
5. RASAMS – SOUP FOR THE SOUL
Tangy soups with the richness of pepper, cumin, turmeric and asafoetida are the Tambram food for the soul. When the rasam is mildly spiced it can be served as a soup. Mixed with rice and with any veggie side, it is often eaten with an appreciative slurp.
6. CHUTNEYS RELISHES AND SAUCES
Chutneys meaning to crush are spicy condiments. They are often eaten fresh using flavourful ingredients often with perennial or seasonal vegetables.
7. TANGY PICKLES OF THE SOUTH
The art of making pickles dates back hundreds of years. In India, there are many, many varieties of pickle, and each family makes their own version. Pickles can be incredibly versatile as they go with everything - rice, bread, chapathis, dosas and idlis. They add an extra dimension to meals and will satisfy the taste buds and make meals more tasty.
8. TIFFINS / ANYTIME SNACKS
Dosais – The South’s Pancake Wonder Uppumas – The Crumble Story Savoury Doughnuts – The Vadais Healthy Whole Grain Salads Tiffins also known as health food is made with any grain as pancakes, crumbles, and steamed cakes. Extremely tasty they can be served for supper too.
9. THE SWEET TOUCH
A meal in South India begins with a dab of something sweet on the banana leaf. Interestingly desserts are served before a main course meal. This habit adheres to an ayurvedic habit going back to many generations. Using the saffron is an art. In the South saffron, cardamom and cloves are used only in desserts.
10. PODIS – PIQUANT SPICES
Spice powders are an important taste enhancers in a South Indian home. The recipes are handed down from generation to generation and has a distinctive stamp of a region or a home.
11. A READY RECKONER – RECIPE GUIDE
12. A PICTORIAL GLOSSARY
1. RICE
Rice ‘Annam’ as it is called in Sanskrit denotes wealth & prosperity. The Goddess of Harvest Annalakshmi is said to hold a sheaf of rice in her hands. Rice is the staple diet of the South Indians who are spiritually inclined.... '
2. VEGETABLES STEWS & CURRIES
A gravy vegetable is referred to as a curry sauce. Mildly spiced with ayurvedic properties vegetables are cooked in their own sauces sometimes with the addition of lentils, coconuts or, and grains.
3.KARI (STIR FRY) VARIATIONS
Kari/Curry is essentially a Tamil word that was borrowed by the British. They added meat with water and coined a new name ‘curry’. It is very important to note that this word is referred to in Tamil for a ‘stir-fry vegetable.’ The word is still commonly prevalent in a Tamil home. Hence in my book I have used ‘Kari’ as in a stir-fry and curry as in a gravy preparation.
4. PACHADIS – TASTE TINGLERS
Vegetables are always cooked in a South Indian home. Any vegetable preparation with plain home-made yoghurt is known as a pachadi.
5. RASAMS – SOUP FOR THE SOUL
Tangy soups with the richness of pepper, cumin, turmeric and asafoetida are the Tambram food for the soul. When the rasam is mildly spiced it can be served as a soup. Mixed with rice and with any veggie side, it is often eaten with an appreciative slurp.
6. CHUTNEYS RELISHES AND SAUCES
Chutneys meaning to crush are spicy condiments. They are often eaten fresh using flavourful ingredients often with perennial or seasonal vegetables.
7. TANGY PICKLES OF THE SOUTH
The art of making pickles dates back hundreds of years. In India, there are many, many varieties of pickle, and each family makes their own version. Pickles can be incredibly versatile as they go with everything - rice, bread, chapathis, dosas and idlis. They add an extra dimension to meals and will satisfy the taste buds and make meals more tasty.
8. TIFFINS / ANYTIME SNACKS
Dosais – The South’s Pancake Wonder Uppumas – The Crumble Story Savoury Doughnuts – The Vadais Healthy Whole Grain Salads Tiffins also known as health food is made with any grain as pancakes, crumbles, and steamed cakes. Extremely tasty they can be served for supper too.
9. THE SWEET TOUCH
A meal in South India begins with a dab of something sweet on the banana leaf. Interestingly desserts are served before a main course meal. This habit adheres to an ayurvedic habit going back to many generations. Using the saffron is an art. In the South saffron, cardamom and cloves are used only in desserts.
10. PODIS – PIQUANT SPICES
Spice powders are an important taste enhancers in a South Indian home. The recipes are handed down from generation to generation and has a distinctive stamp of a region or a home.
11. A READY RECKONER – RECIPE GUIDE
12. A PICTORIAL GLOSSARY
