Curried Favors: Family Recipes from South India by Maya Kaimal Macmillan

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    from Curried Favors: Family Recipes from South India Curried Favors by Maya Kaimal Macmillan

    • Categories: Breakfast / brunch; Indian
    • Ingredients: cashew nuts; store-cupboard ingredients; mustard seeds; red peppers; curry leaves; bay leaves; fresh ginger; farina; bananas
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Notes about this book

  • Eat Your Books

    1997 International Association of Culinary Professionals Award Winner

Notes about Recipes in this book

  • Dhal with coconut

    • jaelsne on August 27, 2012

      This easy recipe was very good, but I thought there was too much ghee in it. The butter flavor overwhelmed the taste of the dhal and the coconut. I will make it again, but will taste it as I add the ghee.

  • Spinach paneer

    • jaelsne on August 27, 2012

      Delicious recipe. Itthe dish is a bit less creamy than in some restaurants. I think they must add yogurt to it. I actually prefer it as written.

  • Potatoes and cauliflower with peas

    • stepharama1 on March 01, 2022

      Relatively quick and very tasty. Good bang for the buck. Everyone really liked this.

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  • ISBN 10 0789200554
  • ISBN 13 9780789200556
  • Linked ISBNs
  • Published Nov 29 1996
  • Format Hardcover
  • Language English
  • Countries United States
  • Publisher Abbeville Press
  • Imprint Abbeville Press Inc.,U.S.

Publishers Text

This engaging cookbook, the first to feature the tropical dishes of South India, demystifies the cuisine and offers more than 100 recipes with light, tropical flavors and simple preparations, along with sumptuous photographs of the food and the region. Challenging the stereotypes that Indian curries are rich and heavy, difficult to prepare, and made with hard-to-find ingredients, this book introduces the light, tropical tastes of south India with accessible ingredients and simple methods. Adapting these south Indian recipes for the average kitchen, the author familiarizes the home cook with this lesser-known cuisine. An abundance of coconut and seafood, along with a host of exotic fruits and vegetables, including fresh hot chilies, distinguishes the curries of south India from those of north India. The focus is the traditional southern fare-dishes such as Rava Masala Dosa (wheat crepes stuffed with potato curry), Sambar (spicy stew of legumes and vegetables), and fish Aviyal (chunks of fish in an aromatic sauce of coconut and tamarind)-which is harder to find in restaurants outside of India. North Indian classics, also family favorites, like Lamb Korma, Tandoori Chicken, and Spinach Paneer are included. With everything from appetizers to desserts, this is an excellent introduction to Indian cooking. The author has an extraordinary talent for explaining unfamiliar cooking techniques, and specially commissioned full-color photographs provide helpful visual cues for preparing a wide variety of dishes. The inspired recipes, purposeful photographs, extensive notes on ingredients, practical menu ideas, and useful source list make it a primer on Indian cooking as well as a significant exploration of regional specialties.

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