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 |
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 |