Rasachandrika

Download or read book Rasachandrika written by and published by Popular Prakashan. This book was released on 1991 with total page 282 pages. Available in PDF, EPUB and Kindle. Book excerpt: "Rasachandrika is one of the classics among cookery books in Marathi. Generations of housewives have begun their culinary career by reading and following this book. Now the secrets of Saraswat cookery would be available to a much wide readership through this English edition." --Back cover.

Download or read book Essential Goa Cookbook written by Maria Teresa Nenezes and published by Penguin UK. This book was released on 2000-10-14 with total page 212 pages. Available in PDF, EPUB and Kindle. Book excerpt: Over two hundred recipes from one of the best coastal cuisines of India The spicy, succulent seafood of Goa is as famous as the golden beaches and lush landscape of this premier tourist destination of India. Traditionally, the Goan staple was fish curry and rice but under Portuguese influence there developed a distinctive cuisine that combined the flavours of Indian and European cooking, with local ingredients being used to approximate the authentic Portuguese taste. So fish and meat pies were baked with slit green chillies, assado or roast was cooked with cinnamon and peppercorns, pao or bread was fermented with toddy, and the famous baked bol was made with coconut and semolina. This innovated, largely non-vegetarian cuisine was offset by the traditional and no less sumptuous vegetarian creations from the Konkan coastland, rich with coconut and spice. The Penguin Essential Cookbooks are a pioneering attempt to keep alive the art of traditional Indian cooking. Each of the books is written by an expert chef who brings together the special recipes of a region or community along with a detailed introduction that describes the rituals and customs related to the eating and serving of food. A delicious mix of Portuguese and Konkani flavours, rich with coconut and spice. This cookbook showcases an entire range of Goan food, with special attention to fish, prawn, pork and chicken. The recipes include: Bebinca Goa Fish Curry Mutton Xacuti Oyster Patties Prawn Balchao Sorpotel Stuffed Crab Tiger Prawns in Fen Vindaloo.

Download or read book Tiffin written by Sonal Ved and published by Black Dog & Leventhal. This book was released on 2018-10-23 with total page 496 pages. Available in PDF, EPUB and Kindle. Book excerpt: Open a continent of flavors with Tiffin, an extraordinarily beautiful cookbook that focuses on India's regional diversity. Named a New York Times 'Best Cookbook' of the year, it won three Gourmand World Cookbook Awards including 'Best Indian Cookbook.' Packed with gorgeous photographs and illustrations to make your mouth water, Tiffin unlocks the rich diversity of regional Indian cuisine for the home cook. Featuring more than 500 recipes are organized by region and then by course, Tiffin includes: vegetarian dishes hearty meat-filled dinners scrumptious seafood 10-minute dazzling appetizers impossibly easy homemade breads exotic desserts Even cooling complementary beverages Award-winning chef Floyd Cardoz writes in the foreword, "I love Indian cuisine, the variety it offers, the cooking techniques, and the use of flavor and texture. I want the world to enjoy and celebrate this multiplicity in food that India has to offer." Compiled and explicated by an experienced Indian cookery expert, Sonal Ved, these authentic dishes are rarely found in other cookbooks. Bon Appetit praises: "[Tiffin is] the kind of book I'll keep picking up and referring back to, learning something new about Indian cuisine every time."

Download or read book An Annotated Bibliography of the Alaṃkāraśāstra written by Timothy Cahill and published by BRILL. This book was released on 2021-10-01 with total page 390 pages. Available in PDF, EPUB and Kindle. Book excerpt: This volume contains the most comprehensive collection of scholarly sources on Indian poetics and aesthetics (the Alaṃkāraśāstra ever published in ancient India. Entries are divided into three sections and a detailed index is provided. Reference to primary sources from several languages range from about the 5th to the 19th centuries. Secondary sources in two dozen languages are divided into two sections, viz., books and articles. These begin in the mid-19th century and continue to the present. Annotations are usually brief and descriptive.

Download or read book Food, Faith and Gender in South Asia written by Nita Kumar and published by Bloomsbury Publishing. This book was released on 2020-02-20 with total page 233 pages. Available in PDF, EPUB and Kindle. Book excerpt: How do women express individual agency when engaging in seemingly prescribed or approved practices such as religious fasting? How are sectarian identities played out in the performance of food piety? What do food practices tell us about how women negotiate changes in family relationships? This collection offers a variety of distinct perspectives on these questions. Organized thematically, areas explored include the subordination of women, the nature of resistance, boundary making and the construction of identity and community. Methodologically, the essays use imaginative reconstructions of women's experiences, particularly where the only accounts available are written by men. The essays focus on Hindus and Muslims in South Asia, Sri Lankan Buddhist women and South Asians in the diaspora in the US and UK. Pioneering new research into food and gender roles in South Asia, this will be of use to students of food studies, sociology, anthropology and cultural studies.

Download or read book The Best Of Samaithu Paar written by S M Ammal and published by Penguin UK. This book was released on 2001-12-04 with total page 245 pages. Available in PDF, EPUB and Kindle. Book excerpt: Recipes treasured by more than three generations of women 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 kitchen 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 specialities 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.

Download or read book Ragi-Ragini written by Anjali Purohit and published by . This book was released on 2012 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: 'This unusual collection of recipes is a moving homage to the author's mother and grandmother, who brought her up on ragi and love. "Tempered" with ovis-earthy verses sung by Maharashtrian women as they go about their daily chores-this book will delight both the reader of recipes and its practitioner.' - Ira Pande Ragi, which is known by many names-Nachani, Nagli, Kelvaragu, Mutthari, Coracano, or finger millet-is a much neglected wonder food and an indigenous grain that has been grown and consumed in India's rural areas for centuries. Ragi-Ragini is a collection of ragi recipes-traditional ones, variations of the traditional as well as entirely new innovations. The author believes that ragi has the potential to take a weak and ailing body and lead it towards health, wisdom and self- realisation, and she infuses her recipes with this faith. The recipes are accompanied by a sparkling little tale about a little girl called Ragini, her life with her genius grandmother Aji and fiesty Masi in a small coastal Konkan village, and the transcendental ragi grain. Adorning the narrative and recipes are ovis or verses composed by the renowned Marathi poet Bahinabai which have been sung by generations of women while going about their daily chores, and which talk about the life, work and concerns of women in the region. This unusual little book by Anjali Purohit not only offers simple tips to include ragi in your daily diet, but is also a delight to read!