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Grains, Greens, and Grated Coconuts: Recipes and Remembrances of a Vegetarian Legacy
by Ammini Ramachandran
Available from Amazon
$23.95
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Features
Paperback: 364 pages
Publisher: iUniverse, Inc. March 4, 2007
Language: English
ISBN-10: 0595409768
ISBN-13: 978-0595409761
Product Dimensions:
8.8 x 5.9 x 0.9 inches
Shipping Weight: 1.2 pounds
Indian Food Rocks, March 14, 2007
"Grains, Greens, and Grated Coconuts is the perfect kind of book to curl up with and experience Kerala cooking at its best."
Mahanandi, March 19, 2007
"Ramachandran has preserved the originality of her traditional family recipes, and made them accessible to those outside the tradition, without overwhelming the readers".
Reader Reviews
6/27/2007Grains, Greens andGrated Coconuts:Recipes and Remembrances of aVegetarian LegacyBy Ammini RamachandranForeward by Suvir SaranReviewed by Marty MartindaleIt seems, the best cuisine in India is never found in restaurants, but in private homes where treasured recipes are used along with priceless experience and wisdom. This book is based on the household cooking of Kerala in India and its many vegetarian marvels. The country of India is vast and complex, and Kerala is home to several key spices including the practically universal black pepper. The ancient spice trade caused Kerala to became a very sought-after destination for millions. With each visitor came new plants and trees in exchange for their treasured spices. In the book, Ramachandran devotes forty pages to the vast number of visiting groups and their contributions the region over many years. Next is carefully detailed information on their spices, herbs and vegetables, also the importance of rices in their diet. Following these, she explains cooking procedures and unique utensils. Here are short descriptions of recipes in the book you might wish to try first: * Varutha Erisseri -- Green Plantains in Toasted Coconut and Cumin Sauce: Basically this is a dish of stewed plantains, chili powder, turmeric powder, freshly grated coconut, vegetable oil and cumin seeds. The sauce is made from oil, mustard seeds, more chili and curry leaves. Served over rice. * Tomato Pachadi - Tomatoes in a Fresh Coconut and Yogurt Sauce: Tomatoes, turmeric powder, grated coconut, green chilies and yogurt. For a garnish, combine vegetable oil, mustard seed, a fried chili, curry leaves and brown sugar. * Vishu Kanji - Rice Soup with Coconut Milk: This simple dish is made from two kinds of rice, frozen lima beans and coconut milk.* Maanga Chammanthi - Fresh Mango Chutney: Combine mangoes, grated coconut and green chilies in a blender.Grains, Greens and Grated Coconuts is not a book about a cuisine you will cook quickly, for it demands study and practice. However if you are willing to spend time and feel at home with new combinations, you will get closer each time you work with it. Possibilities for some new taste combinations are definitely reachable and offer an exciting prospect!For supplemental information, the author recommends these sites:PEPPERTRAILINDIAN HOME COOKINGAMERICAN MASALAYou can reach Marty Martindale at: FOOD SITE OF THE DAY
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Grains, Greens, and Grated Coconuts: Recipes and Remembrances of a Vegetarian Legacy
by Ammini Ramachandran
Available from Amazon
$23.95
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