Andu Paatti's Cook Book/Andal Rangaswamy. Rani Pet, Thirumalai Charity
Trust, 2005, 206 p.
Andu Paatti's Cook Book/Andal Rangaswamy. Rani Pet, Thirumalai Charity
Trust, 2005, 206 p.
Contents: Foreword. Glossary. Pre-cooking stages. Kitchen management. 1. Pongals and Payasams-Jaggery and Sugar based. 2. Mixed rice varieties. 3. Masala and spice powders. 4. Sambar and Kuzhambu varieties. 5. Rasam varieties. 6. Koottu varieties-with Tamarind. 7. Koottu varieties-without Tamarind. 8. Masiyal varieties. 9. Koottu varieties-North India. 10. Dry vegetable curries. 11. Leafy-green vegetable varieties. 12. Fried snacks-vadai, bhajji, bonda etc. 13. Thuvaiyal varieties. 14. Chutney varieties. 15. Pachadi varieties. 16. Uncooked foods, sprouts and salads. 17. Chapathi, paratha and poori varieties. 18. Idli, dosai varieties. 19. Uppuma, sevai, kozhukkattai varieties. 20. Kesari, okkorai, poli, puttu etc. 21. Sugar-based sweets-Mysore pak, burfi, laddoo, halwa etc. 22. Jaggery-based sweets-manoharam, kadalai urundai, suhian, sojji appam etc. 23. Fried savoury snacks-murukku, cheedai, thattai, thenkuzhal, omappodi etc. 24. Chips - potato, banana, yam etc. 25. Pickles-mango, lime, gooseberry. 26. Dehydrated wafers and others vathals. 27. Some home-made remedies and Deepavali lahiyam.