This book shows beautiful photos of vegetarian foods, with recipes.

Dakshin - Vegetarian Cuisine from South India

Cookbooks, Food & Wine

Padmanabhan, Chandra

Regional & International

Thorsons

Includes recipes for 100 authentic southern Indian dishes

Dakshin: Vegetarian Cuisine from South India : An Earthly Delight Cookbook

Cooking by Ingredient

Harpercollins

In her third cookbook, the author of Dakshin and Southern Spice offers a new and exciting range of traditional vegetarian cooking from the kitchens of South India. This book covers rare, unusual but easytofollow recipes from Kongunad, North Arcot in Tamil Nadu, Rajahmundry in Andhra Pradesh and the cuisine of the Hebbar Iyengar community of Karnataka. Chandra Padmanabhan takes the novice and the expert cook alike on a journey through different cooking styles in this authoritative and warm tour of very special household recipes. The arrangement of the chapters – Sambar &amp; Kuzhambu, Rasam, Poriyal &amp; Kootu, Rice, Snacks, Sweets and Accompaniments – makes it easy for the busy cook to find recipes. Dishes range from the familiar – lemon sambar, lentil rasam, stir fried potatoes with coconut – the unusual, such as margosa flower rasam. Suggested menus take the hard work out of meal planning. This book will be welcomed by food historians as well as keen cooks looking to expand their knowledge of vegetarian cuisine.

Simply South: Traditional Vegetarian Cooking

Westland

Dosai features a hundred different recipes from the four South Indian states of Tamil Nadu, Kerala, Andhra Pradesh and Karnataka. This book celebrates the many forms of Dosa, or 'Dosai' as it is originally known. Finding mention in 6th century Tamil Sangam Literature, the Dosai is an ancient recipe, but contemporary in its versatility and its wholesomeness. Though rice is the principal crop in southern India, the Dosai is not limited by this ingredient. Through its recipes, the book illustrates how other constituents like ragi, millet, wheat, black gram, green gram, semolina, ripe jackfruit, yams, okra, potato, ripe banana, fenugreek seeds, among others, could also be an integral part of its creation. The book also presents the recipes' nutritive values, thereby establishing the healthy goodness of the Dosai. Traditional food preparation methods, soaking, grinding and fermentation, make the Dosai nutritionally superior to processed foods. The Dosai packed with carbohydrates, proteins and vitamins is a balanced meal when served with complementing accompaniments, as expertly illustrated in this cookbook. The cooking techniques mentioned in this exhaustive repertoire are lucid and systematically instruct the reader about each recipe's preparation time and cooking time. In her fifth cookbook, Chandra Padmanabhan shares the secret of creating perfect Dosais ranging from the tricky Ravai Dosai, to the popular Mysore Masala Dosai, to the luscious Panasa Dosai, to the succulent Halasu Dosai along with some nerve-tingling accompaniments. This book will be savoured and cherished by all epicureans.

Dosai

AN EASY-TO-FOLLOW GUIDE TO AN EXCITING RANGE OF TRADITIONAL SOUTH INDIAN VEGETARIAN COOKING In her third cookbook, the author of Dakshin and Southern Spice offers a new and exciting range of traditional vegetarian cooking from the kitchens of South India. This book covers rare, unusual but easy-to-follow recipes from Kongunad, North Arcot in Tamil Nadu, Rajahmundry in Andhra Pradesh and the cuisine of the Hebbar lyengar community of Karnataka. Chandra Padmanabhan takes the novice and the expert cook alike on a journey through different cooking styles in this authoritative and warm tour of very special household recipes. The arrangement of the chapters―Sambar and Kuzhambu, Rasam, Poriyal and Kootu, Rice, Snacks, Sweets and Accompaniments―makes it easy for the busy cook to find recipes. Dishes range from the familiar―lemon sambar, lentil rasam, stir-fried potatoes with coconut―to the unusual, such as the margosa flower rasam. Suggested menus take the hard work out of meal planning. This book will be welcomed by food historians as well as keen cooks looking to expand their knowledge of vegetarian cuisine.

Simply South

"Dakshin" in an ancient Sanskrit word meaning "south." It symbolizes what this Indian cookbook is all about — the best and most delicious of South Indian vegetarian cuisine. Filled with tempting recipes and beautiful photographs, Dakshin: Vegetarian Cooking from South India presents the finest cooking from the region. Drawn from the states of Kerala, Karnataka, Tamil Nadu, and Andhra Pradesh, and the union territory of Pondicherry, the recipes in this vegetarian cookbook bring traditional South Indian cooking within reach of any cook in any kitchen. From sambars and rasams, to cooling desserts and sweet treats, Dakshin takes you through the elements of South Indian meals, including chutneys and pickles, rice dishes, pakoras, payasams, poriyals, kootus, bondas, and vadais. With its use of fresh produce and a healthy and balanced approach to eating, Dakshin is an ideal Indian cookbook for today's lifestyle — for vegetarians and non-vegetarians alike — and the perfect introduction to South Indian Cuisine.

Dakshin: Vegetarian Cuisine from South India

Periplus Editions

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Books by Padmanabhan, Chandra

See the best price to sell, buy, or rent books by Padmanabhan, Chandra. BookScouter helps to compare book prices from 25+ online bookstores and 30+ buyback vendors with a single search.

Dakshin - Vegetarian Cuisine from South India

Dakshin: Vegetarian Cuisine from South India : An Earthly Delight Cookbook

Simply South: Traditional Vegetarian Cooking

Dosai

Simply South

Dosai

Dakshin: Vegetarian Cuisine from South India