Grains, Greens, and Grated Coconuts

Contents

Foreword by Suvir Saran

Acknowledgments

Part One

Introduction

Our History and Heritage

Getting Started: Ingredients, Techniques, and Utensils

Part Two

Sacred Food: Rice and Rituals

The World of Curries:
* Popular Curries
* Seasonal Curries
*Curries from the Madapilli (Royal Kitchens)

Hot off the Skillet: Mezukkupurattis and Thorans

Chutneys and Pickles

Accompaniments and Sun-Dried Preserves

Paayasams (Puddings)

Breakfasts and Brunches

Savory Snacks

Desserts: Sweet Treats

Glittering Festivals and Revered Offerings

Part Three

Recipe Index

Menu Suggestions

Cooking Measurement Conversion Chart

Resources & Ordering Information

A Selective Bibliography

Index


Click on chapter titles for recipes from each chapter.