The Essential Goa Cookbook

Download or read book The Essential Goa Cookbook written by Maria Teresa Menezes and published by Penguin Books India. This book was released on 2000 with total page 388 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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. This cookbook showcases an entire range of Goan food, with special attention to fish, prawn, pork and chicken.

Download or read book Essential Kerala Cook Book written by Vijayan Kannampilly and published by Penguin UK. This book was released on 2003-04-28 with total page 198 pages. Available in PDF, EPUB and Kindle. Book excerpt: In recent times, the coconut-flavoured cuisine of the Malayalis has gained immense popularity. Appam and Istoo, Avial and Olan, Irachi Biryani and Pathiri, all these and more are now served in restaurants and homes all over India. In this collection, the author hilights recipes that are considered to be specialities of dofferent regions and communities of the state, from the typical vegetarian hindu dishes of Palakkad to the syrian christian delicacies of Tranvancore.

Download or read book The Essential Andhra Cookbook with Hyderabadi Specialities written by Bilkees I. Latif and published by Penguin Books India. This book was released on 1999 with total page 372 pages. Available in PDF, EPUB and Kindle. Book excerpt: Savour The Tantalizing Flavours Of Andhra Cuisine While Hyderabadi Cuisine With Its Distinctive Mughlai Flavour Is Famous Around The World, Food From The Other Parts Of Andhra, One Of India S Largest And Culturally Most Diverse States, Remains Relatively Unknown. In This Addition To The Penguin Series On Indian Food And Customs, The Author Brings Together For The First Time The Different Tastes Of Andhra Cooking From The Humble Idli-Sambar To Spicy Seafood Delicacies. Along With The Recipes She Recounts The Traditions And Rituals Associated With Food, Such As The Right Order In Which To Serve The Dishes, A Typical Menu For An Occasion Such As Ugadi, And The Sweets Indigent On Certain Auspicious Days. From The Dishes Traditionally Prescribed For Pregnant Women, To The Festivities Surrounding Birth And Marriage, Bilkees I. Latif Describes With Knowledge And Flair The Cuisine And Customs Of Her State. The More Than 200 Recipes, Lucidly Written And Easy To Follow, Include: Amrit Phal Badam Ki Jaali Gil-E-Behisht Luqmi Meed Godavari Avakkai Bagharey Baingan Gosht Ka Achar Kachi Biryani Zarda-E-Aamba

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 The Goa Portuguesa Cookbook written by Deepa Suhas Awchat and published by Popular Prakashan. This book was released on 2009 with total page 144 pages. Available in PDF, EPUB and Kindle. Book excerpt: Your search for the definitive book on vegetarian and non-vegetarian Goan cuisine ends with The Goa Portuguesa Cookbook.Simple recipes which are easy to follow are its hallmark - making it the ideal purchase or gift for the novice or expert. The recipes are tried and tested and authentic. They are, after all, the same recipes used in 'Goa Portuguesa' - the renowned restobar that completes 20 years of its gastronomic journey on December 3, 2008, winning a stream of global accolades, awards and excellent reviews enroute. There is, expectedly, an abundance of seafood recipes for which the restaurant is justifiably famous. You will be delighted to find all of Goa's sought-after dishes in this book - Stuffed Crab, Goenche Wagh (Stuffed Jumbo Prawns), Stuffed Lobster, Fried Bombay Duck and of course Fish Curry -Rice, which alone is believed to be responsible for the 'sossegado' attitude of Goans! Vindalho, Cafreal, Sorpotel, Caldinho, Assado, Baffado, Guisado and Bebinca among other delights, represent the Portuguese contribution to the rich culinary heritage of the Land of the Gods. However, the traditional cuisine of Goa has been equally celebrated with the inclusion of a number of vegetarian dishes such as Bhaji, Shaak, Udithmethi, Khatkhatem, Sasav, Tondaks, Ross, Hooman, Manganem and the signature dish of the restaurant - Tender Coconut Cashew Sukke. And of course, there is that quintessential Goan dish - Chicken Shagoti to be mopped up with Pole or Wadde. Years of research and dedication to Goan and Portuguese cuisine are reflected in this book which will be evident from the first recipe you try. Welcome to a truly Goan experience!

Download or read book The Essential Marathi Cookbook written by Kaumudi Marathé and published by . This book was released on 2009-01-01 with total page 398 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Essential Marathi Cookbook, a modern, easy-to-use introduction to several Marathi sub-cuisines, travels across the regions and religions of Maharashtra to bring out the most authentic and appetizing recipes from the state.

Download or read book The Essential Kodava Cookbook written by C. B. Muthamma and published by . This book was released on 2000 with total page 185 pages. Available in PDF, EPUB and Kindle. Book excerpt: With its sprawling coffee plantations and acres of green paddy fields alternating with banana and coconut palms, Kodagu (Coorg) in Karnataka is one of the most scenic parts of India. In the old days hunting and fishing took care of most of the requirements of the community, with wild fowl, pig and fresh-water fish forming an important part of the cuisine. Pork and meat, along with fish, continue to be served in most homes today with rice as the staple, although wheat and ragi are also becoming popular. The hundred-odd recipes in this book bring together the best of traditional Kodava cuisine, from spicy vegetable curries and subtly flavoured pachadis to the many varieties of steamed dishes (puttu) that are distinctive to the region. The recipes are preceded by an excellent introduction that looks at the different customs and food-related rituals of the land, describes the special food that is served during festivals and ceremonies, and simply and lucidly sets down the most effective ways to capture the authentic taste of Kodava cooking. The recipes include: Neer Dosai, Thalia Puttu, Akki Roti, Pandi Curry, Meen Curry, Inji Pachadi, Holige Bale, Muruku, Khus Khus Payasa, Wild Mango