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    Curries from the South: Healthy & delectable South Indian Curries
    Curries from the South: Healthy & delectable South Indian Curries
    Curries from the South: Healthy & delectable South Indian Curries
    Ebook61 pages25 minutes

    Curries from the South: Healthy & delectable South Indian Curries

    By Aroona Reejhsinghani

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    About this ebook

    Indians relish hundreds of curries made with vegetables, meat, fish, prawn and eggs. Every zone in India has its own special way of preparing curries. For example, in Southern India, curries are made with coconut, as their base. In this book, the author Aroona Reejhsinghani has chosen recipes from South India. Prepare and relish the ones given; Curries of Andhra Pradesh- Coconut Kofta, Chilli, Cocum Kadi, Moghlai Malai Kofta, Non-Vegetarian curries Murg Korma, Nizami, Sheekh Kabab; Curries of Kerala- Vegetarian curries Mango, Pineapple, Non-Vegetarian curries Mutton Korma, Coconut Meat, Chicken, Coconut Fish, Prawn and Tamarind; Curries of Tamilnadu- Vegetarian curries, Lady's Finger, Beetroot, Coconut and Tomato, Papaya, Methi Bhaji; Curries from the South Zone- Methi and Dal, Dal Curry, Dal Kofta, Vadais Coconut, Vadai Curd; Manglorean curries- Egg, Prawn and Brinjal, Mutton, Liver and Potato, Hot and Spicy Pork.
    LanguageEnglish
    PublisherV&S Publishers
    Release dateJan 9, 2017
    ISBN9789350578247
    Curries from the South: Healthy & delectable South Indian Curries

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      Book preview

      Curries from the South - Aroona Reejhsinghani

      Introduction

      India is famous for its curries. In fact, it is the home of an endless variety of curries, each better than the other. Indians relish hundreds of curries made with vegetables, meat, fish, prawn and eggs. Every zone in India has its own special way of preparing curries, therefore, each curry has a unique flavour. For example, in Southern India, curries are made with coconut, as their base. And in Kerala where coconut grows in abundance, coconut oil is also used for cooking. Bengal specializes in fish curries prepared in mustard oil. In Punjab, which is greatly influenced by Mughal cuisine, one comes across many exotic curries prepared with onion and tomatoes as a base. In Punjabi curries, coconut is rarely used. Curries are always served with plain fluffy boiled rice and papads which are either fried or roasted.

      In India, majority of the people are vegetarian, hence there is a greater variety of delicious vegetarian curries prepared with dals and a variety of vegetables, curds and buttermilk. But this does not mean that there is very little to choose in case of non-vegetarian curries. Indian meat curries, in fact, take many forms. Like kofta curries, ground meat is shaped into balls and cooked in a deliciously rich sauce or curry. Then, there are korma curries — spicy and delicious, keema curries — which is ground meat cooked with peas and decorated with hard-boiled eggs.

      In this book, I have chosen for you a wide variety of flavours — some simple, some exotic, some extraordinarily delicious. This book contains recipes for some special curries made and enjoyed in South Zone of India. The aim is to make people relish curries of a particular region even if they don’t belong to that region. Even the foreigners can try these recipes to relish a unique taste. Here for you is a distinctive selection of curries which are as distinctive as different wines in different bottles.

      Aroona Reejhsinghani

      502 B, Lila Apts.

      opp. Gul Mohar Gardens,

       Yari Road, Versova

       Bombay-61

      Ph - 6360224

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