The Suriani Kitchen: Recipes and Recollections from the Syrian Christians of Kerala by Lathika George

  • Parboiled rice (Puzhakkal ari) (page 34)

    from The Suriani Kitchen: Recipes and Recollections from the Syrian Christians of Kerala The Suriani Kitchen by Lathika George

    • Categories: Rice dishes; Side dish; Indian; Vegetarian; Vegan
    • Ingredients: parboiled rice
    show

  • Show all Recipes...

Notes about this book

This book does not currently have any notes.

Notes about Recipes in this book

  • Lace-rimmed pancakes made with rice flour (Paalappam made with ari podi)

    • mjes on September 28, 2019

      The recipes that I previously used for hoppers/appams depended on overnight fermentation. Using yeast requires less advanced planning as does using pre-ground rice flour. Definitely worth a try, right? Well, the results were good ... but like sourdough vs. yeasted bread, without the sour taste of fermentation it's not the same. But I'd certainly be willing to turn to this recipe when in a hurry.

  • String bean sauté (Achinga payar olathiathu)

    • mjes on September 28, 2019

      No, I don't live near a curry tree - but I do keep them in the freezer after I have found a stash. This is a very nice green bean recipe. I'd be more excited if I didn't already have a great green beans in a coconut curry sauce.

  • Fish curry, country style (Meen vevichathu)

    • mjes on September 28, 2019

      I used ground Kashmiri chiles as they are the only South Asian chiles in my pantry. I used rock cod just because it looked fresh today. This creates a very nice Southern style fish curry that isn't a big bother to make and doesn't require exotic ingredients (Okay, I'll admit that some people might not keep kokum in their spice rack. They have my sympathy.) Definitely worth keeping this curry in mind when cooking fish.

  • Roasted rice and coconut powder (Avalos podi)

    • mjes on December 27, 2021

      While podis are generally used as a seasoning, this podi serves as a snack served with banana and sugar. I prefer to mix it with jaggery syrup and roll it into balls - called avalos unda as they are easier to eat with your hands. This is a solid recipe - it omits sesame seeds which has the advantage that it stores longer, and I'll admit that I didn't miss them.

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

This book does not currently have any reviews.

  • ISBN 10 9383260785
  • ISBN 13 9789383260782
  • Linked ISBNs
  • Published Dec 13 2013
  • Format Paperback
  • Page Count 248
  • Language English
  • Countries India
  • Publisher Tranquebar Press
  • Imprint Tranquebar Press

Publishers Text

Since ancient times, seafarers and traders have been drawn to Kerala by the lure of spices. Saint Thomas also travelled this spice route, converting several Brahmin families who later intermarried with Syrians who had settled here thus was born the vibrant Syrian Christian community of Kerala. Today, Ayurveda massage resorts and backwater cruises make this scenic land a top tourist destination and spices still draw both travelers and gourmands to its rich culinary heritage. It is this legacy that the Suriani Kitchen brings us, through 150 delectable recipes and the unforgettable stories that accompany them. Featured here are such savory delights as Meen Vevichathu (Fish Curry Cooked in a Clay Pot), Parippu (Lentils with Coconut Milk) and Thiyal (Shallots with Tamarind and Roasted Coconut). Equally mouthwatering are a variety of rice preparations, Puttu (Steamed Rice Cake) and Paalappam (Lace-Rimmed Pancakes)and tempting desserts like Karikku Pudding (Tender Coconut Pudding). Authentic and easy to prepare, these to prepare, these recipes are accompanied by a guide to spices, herbs and equipment, as well as a glossary of food terms. Interwoven between these recipes, in the best tradition of the cookbook memoir, are tales of talking doves, toddy shops, traveling chefs and killer coconuts.

Other cookbooks by this author