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by Chandra Padmanabhan

Author:	Chandra Padmanabhan
Language:	English
Publisher:	Harper Collins (December 31, 2009)
Pages:	134 pages
Category:	Cooking
Rating:	4.8
Other formats:	lrf lit doc lrf

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Dakshin in an ancient Sanskrit word meaning south. It symbolizes what this Indian cookbook is all about - the best and most delicious of South Indian vegetarian cuisine. Filled with tempting recipes and beautiful photographs.

Dakshin in an ancient Sanskrit word meaning south.

Filled with tempting recipes and beautiful photographs, Dakshin: Vegetarian Cooking from South India presents the finest cooking from the region. Filled with tempting recipes and beautiful photographs, Dakshin: Vegetarian Cooking from South India presents the finest cooking from the region. Drawn from the states of Kerala, Karnataka, Tamil Nadu, "Dakshin" in an ancient Sanskrit word meaning "south.

Dakshin" in an ancient Sanskrit word meaning "south. Dakshin" in an ancient Sanskrit word meaning "south.

Dakshin : Vegetarian Cuisine from South India. by Chandra Padmanabhan.

Discussion/cooking thread for Dakshin: Vegetarian Cuisine from South India by Chandra Padmanabhan. I received Dakshin as a Christmas present. Now I'm going to post my cooking results here and I hope others will do the same!

Discussion/cooking thread for Dakshin: Vegetarian Cuisine from South India by Chandra Padmanabhan. I had chosen a potato dish to start with because, well, potatoes are delicious and they seem like a good, neutral ingredient for evaluating recipes. The first issue I ran into was that the book calls for "1 red chilli (chili pepper), halved. I really wasn't sure whether this should be fresh or dried; the book doesn't seem to specify this in any of its recipes.

About the Book South Indian vegetarian cuisine is subtly flavored, yet rich in. .Items Related to Dakshin (Vegetarian Cuisine from South India) (History Books).

About the Book South Indian vegetarian cuisine is subtly flavored, yet rich in variety. The spices are so delicately and judiciously blended together that the best South Indian food always retains the basic essence of its flavor. Therein lays its specialty. Chàndra Padmanabhan, an expert cook, has been dishing up delicious, meals for her family and friends for more than twenty-five years years, she has experimented with various styles of vegetarian B I ingeniously adapted them to suit every palate. Southern Flavours (The Best of South Indian Cuisine).

We have carefully checked this article for you! Dakshin: Vegetarian Cuisine from South India by Padmanabhan, Chandra Book . Additional Product Features. Place of Publication.

We have carefully checked this article for you! Dakshin: Vegetarian Cuisine from South India by Padmanabhan, Chandra Book condition good. We ask you to make a distinction between a complaint and cancellation. We try to assess the exact condition of the goods as objectively as possible.

Mango pickle (Avakkai). from Dakshin: Vegetarian Cuisine from South India Dakshin by Chandra Padmanabhan. Categories: Chutneys, pickles & relishes; Indian; Vegan; Vegetarian. Ingredients: green mangoes; cumin seeds; chile powder; brown mustard seeds; sesame oil; fenugreek seeds; asafoetida powder; turmeric; salt. Categories: Chutneys, pickles & relishes; Indian; Vegetarian. Ingredients: fenugreek seeds; green chile peppers; yogurt; salt.

Dakshin" is an ancient Sanskrit word meaning "south. It symbolizes what this Cookingbook is all about - the best and most delicious of South Indian vegetarian cuisine

Dakshin" is an ancient Sanskrit word meaning "south. It symbolizes what this Cookingbook is all about - the best and most delicious of South Indian vegetarian cuisine. Filled with tempting recipes and evocative photographs, Dakshin also includes an extensive glossary of terms and ingredients for those new to Indian cuisine and a meal planning section.

First in a new series of lavishly photographed gourmet cookbooks for vegetarian epicures--the Earthly Delights cookbook series debuts with the exquisite, unique cuisine of South India. Over 140 vegetarian recipes for snacks, salads, sambars, rice, rasams, and desserts. 100 color photos.

Comments:

Granijurus

So far, I'm really liking this cookbook. We enjoy Indian food, but most of the cookbooks we have are more for northern or central Indian cuisine. I've made a couple recipes so far, and they've been delicious. The instructions seem reasonably clear, and I love the photographs.

The only reason I'm giving this 4 stars instead of 5 is the quality of the bookbinding. I've had it for only a few weeks, and I've used it just once so far, but already the book is falling apart. I haven't been at all rough on it, it's just badly made. The signatures were glued or otherwise attached to a plastic strip down the center of the spine. They have all detached, and the plastic strip has broken into 2 pieces. All that holds it together now is the stitching and the thin line of glue attaching the end pages to the cover. I don't expect any of that to hold together for long.

If you can find another edition of this cookbook, one printed by another publishing company (this was by Periplus), I would highly recommend it. If the Periplus edition is the only one you can find, you might want to take steps to secure the binding, or else be prepared to having pages start to fall out soon after you begin using it.

Dakora

What can I say that has not already been said. The BEST introduction to TamBram Vegetarian cooking. It is technically not a South Indian cookbook as it is essentially Tamil Brahmin cooking. But this is the food I grew up with; and I have to say following the recipes here makes my food taste better than I remember.

Marg

If you thought there was one "master" recipe for sambar or rasam, this book will quickly set you straight. Some recipes for sambar/rasam use a pre-prepared powder mix (recipes in the book or she says to purchase a high-quality mix) and some do not so that every variation has different spices, spiciness and prep time. Lots of dosa batters and other pancakes (although I'll probably still purchase the already-fermented refrigerated dosa batter).

After reading through, I'm unclear on a few things but trial and error should get me through:
- Tamarind pulp "lemon sized" is used frequently with different amounts of water. A ratio difference when using tamarind paste would be really nice to have. I guess the sourness is up to personal preference, but some clue would help for the first time running through the recipes.
- Bay leaf: The spice appendix states that she is talking about the Mediterranean Laurus nobilis bay laurel, but Indian bay leaf / tejpat (Cinnamomum tamala) is probably the traditional leaf used in all the dishes where she uses Mediterranean bay.
- "Bunch" of curry leaves. Depending on where I purchase the leaves has a huge variance on the size and amount of leaves on a stem (if they're still on a central stem). "Bunch" leaves too much up to interpretation (pun intended).
- Copra. I'm sure I can find it around here, but equivalent dried unsweetened shredded coconut would be more useful.

Having a small blender than can deal with grinding spices with some oil or water is highly recommended. In many recipes you create a paste of spices with oil/water and/or coconut.

Nice to haves would be:
- Tagged dairy vs no dairy
- Tagged garlic/onion vs no garlic/onion
- Consistent picture descriptions. I'm pretty sure a few of them were wrong, and on some I don't think I found the description. No consistency there.
- I'm still on the search for a cookbook that doesn't simplify spices just because they think the reader wouldn't be able to find them. Mark them as optional, but keep them in!

The two page sambar chapter intro picture made my mouth water.

Coron

If you cook with your eyes, then this is a feast. Every recipe appears in one of the book's many lush photograph's, and warms the appetite almost as much as the aroma would. Let yourself enjoy the aromas for real, though. Each recipe includes clear, easy directions. It may take you a trip to an Indian grocer to get some necessities for some recipes, but the trip will be well worth it.

This shows how to make every part of a rich Indian meal from soups and savories to sweets at the end. I've tried only one recipe (so far), the Tomato Rasam. I had to make some minor adjustments to available ingredients, but only minor, and it went together without difficulty. The result was incredible - tomato gave it tang, beans cooked til they disintegrated gave body, and a pleasant bite came from chilis (both green and red), ginger, and mustard seed. Other spices, including asafoetida, contributed a rich, deep note to the flavor. It tasted great, of course. Much to my surprise, my wife's asthmatic cough quited down after a bowl of it, then resumed promptly after the last of the leftovers were consumed - I'm not a "food as medicine" fanatic, but make of her report what you will.

I like this book a lot, and so does my wife. And, since it was recommended by an Indian colleague, I'll take his word for its authenticity. Enjoy!

-- wiredweird

Halloween

I love this recipe book! It's my to-go to for adding variety to my cooking with authentic traditional South Indian dishes. The recipes are so delicious, the dishes beautifully photographed, and instructions nicely explained, laid out, and easy to follow (despite how complex they can be). I love how the book has been organized into sections, (e.g. sambars, rasams, poriyals, podis, rice dishes, desserts) with tons of varieties. She even went so far as to make sample meal plans for entertaining. Wonderfully done!

Steelcaster

A concise starter book for getting into south indian food, the book is an old edition so doesn't have a wide variety of recipes as we see today, but still a keeper for the collection. The recipes are divided among starters, main course, desserts, condiments and pickles etc and there is also a few full course menu listings to entertain.

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