Ebook Free Healthy South Indian Cooking, Expanded Edition, by Alamelu Vairavan

Ebook Free Healthy South Indian Cooking, Expanded Edition, by Alamelu Vairavan

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Healthy South Indian Cooking, Expanded Edition, by Alamelu Vairavan

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Review

"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

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About the Author

Alamelu Vairavan, a native of South India, is on a mission to help people discover the joys of cooking and sharing healthful foods. She co-authored Art of South Indian Cooking and contributed recipes to the American Dietic Association's cookbook Cooking Healthy Across America. She has received extensive nationwide print, radio, and TV coverage, including appearances on the Discovery Channel and PBS. Vairavan is a popular culinary instructor and consultant who offers wellness programs to corporate employees. She resides in Milwaukee, Wisconsin. Dr. Patricia Marquardt is an Associate Professor of Ancient Greek and Latin at Marquette University and co-author of Art of South Indian Cooking. Among her favorite avocations are traveling and creating fusion dishes with Alamelu. She enjoys promoting Indian cooking among her colleagues and students in Milwaukee, Wisconsin, where she lives.

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Product details

Hardcover: 276 pages

Publisher: Hippocrene Books; Expanded edition (September 1, 2008)

Language: English

ISBN-10: 0781811899

ISBN-13: 978-0781811897

Product Dimensions:

8.1 x 1.2 x 9.1 inches

Shipping Weight: 2 pounds (View shipping rates and policies)

Average Customer Review:

4.6 out of 5 stars

129 customer reviews

Amazon Best Sellers Rank:

#101,698 in Books (See Top 100 in Books)

After watching Alamelu on PBS, I couldn't wait to have her book in hand. She learned how to prepare Indian food after moving to the U.S., so she is careful to explain all the little steps in a genre, and not expect you to have to fill in the blanks. This perspective overcomes a problem with many Indian cookbooks that may address a specific recipe but don't convey the similarities that help the cook to expand their own menus. The sections cover a genre with excellent notes and explanations about other combinations using the same basic technique. In the book and on the shows Alamelu carefully explains spice preparation and combinations. Without this knowledge, usually handed down in the generational kitchen, you will never get the taste right. Her own cross cultural experience makes this a great resource for the American cook. South Indian cooking is very delicious and not as well represented, at least in my region, with restaurants, cookbooks, etc.

The recipes in this book won't produce Indian food like you get in most Indian restaurants. It will be better.To save time and ease preparation, most Indian restaurants use a pre-made master sauce to which they add spices and other ingredients to produce specific dishes. While the result may be tasty, it isn't what you'd be served in an Indian home.With this book you start (more-or-less) from scratch and get the real thing. The result is delicious.Despite the title, I wouldn't call most of the resulting dishes 'healthy'. While they feature the vegetarian cuisine of South India, they also use a lot of clarified butter and other oils.The great bugaboo of learning Indian cooking is the intimidating list of spices you need to do it properly. It's easy to blow $40 or more just on spices in an Indian grocery store to make your first Indian dish. This is true even if you do as the author does and used pre-mixed spice mixtures rather than grinding the spices yourself. However despite the list of ingredients, Indian cooking is not difficult. It is essentially one-pot cooking and if you add the ingredients at the right times, the result is just about guaranteed. Do take the time to read and understand the recipes however. Like a lot of Asian cuisines, things happen fast when you actually start cooking.Is the result worth it? In my opinion Hell yes! Indian cooking is wonderful and this book is a good way to start.

This is a must have book for anyone who has ever had southern Indian cuisine. The recipes are easy to follow and the author gives a thorough list of the spices you will need to cook all the recipes in the book. I became familiar with the author through my local PBS station where her program ran for quite awhile. Now I can cook authentic and classic Indian dishes for my friends that are now Americans that came from south India to begin with. Most of the dishes are vegetarian, All are flavorful. It will bring and element of exotic cuisine to any gathering or any meal. If you know someone who is vegetarian it would make a really wonderful gift.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.

I bought this for a friend of mine, as I've been bringing various recipes to share when i visit. I've had my copy for several years and had the good fortune to have a visitor from southern India who taught me how to cook southern Indian vegetarian. The only drawback is that I wish they had a real index, rather than sorting things by their menu types. The recipes come out pretty much true to measurements for 4-6 servings, so they're great for freezing or sharing. They also mostly use ingredients you can find at your local health or grocery store. I exchanged chili pods for crushed chilis found at the grocery store, and I bought urad dal at an Indian food store, as that's hard to find except on-line. This is southern Indian cooking, so not a lot of cloves, which is fine with me. The authors stress the exchangeability of ingredients, so you don't have to hunt down some hard-to-find ingredient, i.e., yellow summer squash instead, of or with, zucchini, butternut squash instead of acorn, etc.

Love this book. I am not much of a cook but even I was able to make yummy food with this book.The recipes are easy to follow and they are very delicious. My husband and I love Indian food and were tired of spending so much at the restaurant when we had the "crave" for it. The average trip to the Indian restaurant cost us $40.I was able to spend about $60 at the Indian grocery store and go home with the majority of spices and lentils to make 90% of the recipes in this book. The list provided makes it super easy to get everything you need.Cooking each dish is simple with a little prep time to chop and pre measure what you need. Small prep dishes make this really simple, once all ingredients are chopped and measured it is a matter of getting the ingredients into the pan and 10-20 minutes later you have dinner! Everything we tried so far has been even better the next day. If you like Indian food and are not afraid to cook this book is for you.

We use this book at least once a week, if not more. The southern Indian focus means that it is more vegetable-focused than other Indian books we enjoy, and Alamelu's familiarity with American ingredients makes it easy use what we have on hand from our own garden. Other than a few ingredients we keep on hand, like urad dal, this is really food that isn't very different from a lot of southern dishes we enjoy anyway. We've made countless delicious and healthy poriyals, masalas, and sambhars served with adais. I highly recommend you give it a shot.

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Healthy South Indian Cooking, Expanded Edition, by Alamelu Vairavan PDF