The
Best of Samaithu Paar : The Classic Guide to Tamil Cuisine/S. Meenakshi Ammal. New
Delhi, Viking, 2001, vii, 152 p., $22. ISBN 0670-0491-2-3.The
Best of Samaithu Paar : The Classic Guide to Tamil Cuisine/S. Meenakshi Ammal. New
Delhi, Viking, 2001, vii, 152 p., $22. ISBN 0670-0491-2-3.
Contents: Preface. I. Sambar & Rasam : 1. Sambar. 2. Buttermilk Sambar. 3. Vegetable Stew. 4. Buttermilk Stew. 5. Dhal Stew. 6. Mixed Vegetable Stew. 7. Rasam. 8. Mysore Rasam. 9. Pepper and Cumin Rasam. II. Vegetables: 1. Pitlay. 2. Cabbage Baaji. 3. Carrot Baaji. 4. Yam Masiyal. 5. Steamed Dhal Curry. 6. Brinjal Fry. 7. Masala Brinjal. 8. Colocasia Fry. 9. Colocasia Leaf Curry. 10. Mashed Potato. 11. Masala Potato. 12. Pumpkin Curry. 13. Sweet Potato Curry. 14. Bitter Gourd Curry. 15. Aviyal. 16. Coconut Koottu. 17. Cluster Beans Jaggery Koottu. 18. Tender Pumpkin Milk Kootu. III. Rice : 1. Coconut Rice. 2. Lemon Rice. 3. Tamarind Rice. 4. Curd Rice. IV. Tiffin : 1. Rice Pongal. 2. Sweet Pongal. 3. Broken Wheat Pongal. 4. Idli (with par-boiled rice). 5. Idli (with raw rice). 6. Semolina Idli. 7. Dosai. 8. Wheat Dosai. 9. Semolina Dosai. 10. Wheat flour Jaggery Dosai. 11. Oothappam. 12. Adai. 13. Jaggery Adai. 14. Pesarat. 15. Poori. 16. Semolina Uppuma. 17. Rice Uppuma.18. Broken Wheat Uppuma. 19. Vermicelli Uppuma. 20. Tamarind flavoured beaten Rice Flakes. 21. Semia Bahala Bath. 22. Vadai. 23. Curd Vadai. 24. Kara Vadai. 25. Mysore Bonda. 26. Potato Bonda. 27. Bajji. V. Savouries : 1. Murukku. 2. Black Gram Dhal Thenkuzhal. 3. Ribbon Thenkuzhal. 4. Omappodi. 5. Kara Boondhi. 6. Mixture. VI. Sweets : 1. Vermicelli Payasam. 2. Green Gram Dhal Payasam. 3. Sago Payasam. 4. Almond Payasam. 5. Semolina Halwa. 6. Wheat Halwa. 7. Mango Fruit Halwa. 8. Jangiri. 9. Mysore Pak. 10. Coconut Burfy. 11. Coconut Sojji Appam. 12. Poli. 13. Thirattuppal. 14. Coconut Balls. 15. Sweet Cheedai. VII. Salads, Pachadis & Chutneys : 1. Plantain Stem Salad. 2. Cucumber Salad. 3. Bengal Gram Dhal Salad. 4. Mango Pachadi. 5. Jackfruit Pachadi. 6. Tender Mango Pachadi. 7. Lady’s finger Pachadi. 8. Lady’s finger Tamarind Pachadi. 9. Coconut Paste. 10. Onion Paste. 11. Coconut Chutney. VIII. Pickles : 1. Spicy Lime Pickle. 2. Tamarind Chilli Pickle. 3. Mavadu. 4. Avakkai. 5. Mango Thokku. 6. Lime Thokku. 7. Veppilai Katti. IX. Miscellaneous : 1. Sambar Powder/Rasam Powder. 2. Chilli Powder. 3. Filter Coffee. Notes. Glossary.
"The first volume of Samaithu Paar was published in 1951. More than just a cookery book, it was intended to serve as a manual for daily use. Over the years, those who did not find time to learn cooking in the traditional way from their mothers have used the three volumes of Samaithu Paar to set up home and manage kitchens all over the world.
"The Best of Samaithu Paar brings together 100 most-loved recipes chosen from the three-volume original. Maintaining the simplicity of language, easy-to-follow directions and the adherence to the smallest details, the recipes have been suitably revised and adapted using universal measures of cups and spoons and modern utensils and appliances in place of the more traditional ones.
"Recipes range from the basic idli, dosai, sambar and rasam to their many variations that are not so familiar to all Indians. The book also includes specialists like Moar Kuzhambu, Mysore Rasam, Pongal, Murukku and Jangiri, as well as pachadis and pickles.
"A must-have for all those who enjoy traditional Indian cuisine. " (jacket)