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Healthy South Indian Cooking, Expanded Edition Hardcover – September 1, 2008
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"Besides 100 feast-worthy vegetarian recipes. [Vairavan and Marquardt explain how the spices that make Indian cuisine so fragrant and flavorful also pack a wallop of nutrients and disease-fighting phytochemicals." -- Wisconsin State Journal
"Coconut-infused curries, brilliant vegetable dishes .... What could be complex becomes relatively simple in Vairavan's approach ..." -- Los Angeles Times
"Dals, chutneys and curries take their place along with fare that might be totally new to many ... the authors do a remarkably good job of keeping the recipes relatively simple and accessible." -- The Post-Crescent
"One important aspect of this excellent book is that most of the dishes are vegetarian. The authors rightfully take pride in the fact that most South Indian dishes are not only delicious but remarkably nutritious as well." -- Frontline India
"Thankfully, we have such new cookbooks as Healthy South Indian Cooking .... The recipes should intrigue anyone who is fond of vegetables, as they offer a new approach to seasoning .... Tested recipes yielded results that were as tasty as they were authentic." -- Winston-Salem Journal
From the Publisher
The authors of the top-selling Art of South Indian Cooking are back with a new bookfeaturing both new and revised recipes with a healthy approach to traditional Indian cooking! --This text refers to an out of print or unavailable edition of this title.
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In addition to recipes for idli and vada, there are recipes for rasam. Rasam is an economical soup, that was first made from the liquid skimmed from boiling lentils. It's sour and spicy and very good as a starter. This is an addictive soup--and it's even good in hot weather, when spicy food assists you in sweating to keep cool.
There are a lot of recipes in here, including traditional curd rice (rice with yogurt) and the wet curries traditional to the south. There are a few desserts (carrot pudding, vermicelli pudding) and a discussion of Mysore "pulled" coffee--a sort of latte made by pouring coffee and milk between two vessels to froth it up
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.