About the Book
This book is tradition revisited; an oral tradition of an illustrious family, an heirloom preserved from one generation to the next in the face of changing times. Jigyasa Giri and Pratibha Jain take the initiative to record this legacy for posterity.
"After indulging in another soul-satisfying meal at Pedatha's home, we re-crowned her the world's best cook. She smiled indulgently and simply said - 'Anyone can cook that, it is so easy to make.' On an impulse, we switched on our laptop, and keyed in the recipe. "
The unfolding of this culinary legacy centres around eighty-five-year-old Subhadra Krishna Rau Parigi. Fondly called Pedatha, she was the oldest offspring of former President of India, Bharat Ratna Dr. V.V. Giri, and Smt. Saraswathi Bai Girl.
This book is more than a record of some of these traditional, time-tested recipes. Step-by-step guidelines in tempering and cooking, special tips running throughout the book, and a transliteration scheme for the pronunciation of Telugu terms add a distinctive touch. Rendered in stunning aesthetics, the book also gives a peek into the simple presentation of traditional Andhra vegetarian food, as well as the affection and joy which was shared in bridging the gap between the spoken and the written word.
About the Author
Jigyasa is a Kathak dancer and choreographer. She teaches at Devaniya, the school of Kathak dance started by her in Chennai. She is married to Pedatha's nephew, V.V.Giri and they have two children, Avani and Arnav.
Pratibha is a translator in the English-Hindi pair. She holds a Doctorate in Philosophy of Language from the University of Madras. She is married to Mahendar Chordia and they have a daughter, Manasvi.
Jigyasa and Pratibha are also the authors and publishers of "SUKHAM AYU", a cookbook based on Ayurvedic Insights. This book has been researched at KARE (Kerala Ayurvedic Rejuvenation Establishment), Pune.
Contents
CHUTNEYS Pachchadi
Spinach Chutney
3
Brinjal Chutney
4
Milky Brinjal Chutney
5
Melon Cucumber Chutney
6
Cucumber Sweet and Sour Chutney
7
Curry Leaf Chutney
8
Ginger Chutney
9
Coconut Chutney
10
Onion Chutney
11
Spicy Carrot Chutney
12
Green Gram Chutney
13
Raw Mango Chutney
14
Chutney with Sour Greens
15
Ripe Red Chilly Pickle
16
Grated Mango Pickle
17
POWDER Podi
Sesame Seed Powder
21
Powdered Chutney
22
Curry Leaf Powder
23
Coriander Leaf Powder
24
Red Gram Powder
25
Brinjal Rice Powder
26
Curry Powder
27
Sambar Powder
28
Rasam Powder
29
RICE Annam
Spicy Dal and Vegetable Rice
33
Brinjal Rice
34
Tangy Tamarind Rice
35
Raw Mango Rice
36
Curd (Yogurt) Rice
37
VEGETABLES Koora
Leafy Vegetable
41
Fresh Fenugreek Vegetable
42
Banana Stem Vegetable
43
Potato with Greens
44
Brinjal Pasty Vegetable
45
Broad Beans Vegetables
46
Mustard Flavoured Vegetable
47
Beans with Steamed Gram
48
Brinjal Roast
49
DALS Pappu, Charu
Red Gram with Spinach
53
Dal with Banana Stem
54
Green Gram with Ridge Gourd
55
Dal with Tomatoes
56
Dal with Tender Tamarind Leaves
57
Sambhar with Vegetables
58
Papper Flavoured Dal with Vegetables
59
Vegetables in a Sweet and Sour Gravy
60
Rasam
61
Sweet Rasam
62
YOGURT Perugu
A Gravy with Yogurt
65
Greens in Yogurt
66
Banana Stem in Spiced Yogurt
67
Fenugreek Flavoured Buttermilk
68
SWEETS Theepi
Sweet Pancakes
71
Exotic almond Dessert
72
Milk and Gram Dessert
73
Semolina Coconut Balls
74
Semolina Fudge
75
Gram Balls
76
CRISPIES Vadiyalu
Pumpkin Crispies
79
Beaten Rice Crispies
80
Sun Dried Chillies
81
Special Touch
82
Andhra Meal
83-84
Glossary
85-86
Epilogue
87
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