Description

"Coconut-infused curries, brilliant vegetable dishes... What could be complex becomes relatively simple in Vairavan's approach..."

- Los Angeles Times

"Besides 100 feast-worthy vegetarian recipes, [Vairavan] and Marquadt explain how the spices that make Indian cuisine so fragrant and flavorful also pack a whallop of nutrients and disease-fighting phytochemicals."

- Wisconsin State Journal

In the famous cooking tradition of South India's Chettinad region, these mostly vegetarian recipes allow home cooks to create enticing fare such as Lemon Rice, Coconut Chutney, Chickpea and Mango Soondal, Eggplant Masala, Cauliflower Soup, and Black-eyed Peas Sambhar.  Also featured are such innovative dishes as Asparagus Poriyal, Avocado Yogurt, and Pomegranate Salad. These low-fat, low-calorie dishes are exceptionally delicious and nutritious, featuring wholesome vegetables and legumes flavored with delicate spices. Non-vegetarian recipes include Tuna Masala, Fish Kulambu and Chettinad Chicken Masala.

Each recipe is presented in a step-by-step format with complete nutritional analysis.  Also included are 16 pages of color photographs, a shopping list for spices, and a list of recipes perfect for beginners.  Sample menus offer complementary dishes and creative suggestions for preparing fusion meals--even a festive Thanksgiving dinner uniting American and South Indian flavors. 

Growing research about the significant health benefits of spices, especially the cumin and turmeric found in many South Indian foods, makes these recipees all the more appealing.  Your guide to a new approach to healthy eating, this book promises an enjoyable and unforgettable culinary journey!

"Thankfully, we have such new cookbooks as Healthy South Indian Cooking... The recipes should intrigue anyone who is fond of vegetables, as they offer a new approach to seasoning... Tested recipes yielded results that were as tasty as they were authentic."

- Winston-Salem Journal

"Dals, chutneys and curries take their place along with fare that might be totally new to many... the authors do a remarkably good job of keeping the recipes relatively simple and accessible."

- The Post-Crescent

"One important aspect of this excellent book is that most of the dishes are vegetarian. The authors rightfully take pride in the fact that most South Indian dishes are not only delicious but remarkably nutritious as well."

- Frontline India

About the author(s)

Alamelu Vairavan a native of South India, is on a mission to help people discover the joys of cooking and sharing healthful foods.  She co-authored Art of South Indian Cooking and contributed recipes to the American Dietetic Association's cookbook Cooking Healthy Across America. She has received extensive nationwide print, radio, and TV coverage, including appearances on the Discovery Channel and PBS.  Vairavan is a popular culinary instructor and consultant who offers wellness programs to corporate employees.  She resides in Milwaukee, Wisconsin. Her website is www.curryonwheels.com.

Dr. Patricia Marquardt is an Associate Professor of Ancient Greek and Latin at Marquette University and co-author of Art of South Indian Cooking.  Among her favorite avocations are traveling and creating fusion dishes with Alamelu.  She enjoys promoting Indian cooking among her colleagues and students in Milwaukee, Wisconsin, where she lives.

Vairavan and Marquardt regard their cookbooks as a tribute to their treasured friendship.