Grains, Greens and Grated Coconuts Reviewed
Recipes and Remembrances of a Vegetarian Legacy
By Ammini Ramachandran
Foreward by Suvir Saran
Reviewed By Marty Martindale
 It seems, the best cuisine in India is
never found in restaurants, but in private homes where treasured recipes are
used along with priceless experience and wisdom.
This book is based on the household cooking of Kerala in
India and its many vegetarian marvels. The country of India is vast and complex,
and Kerala is home to several key spices including the practically universal
black pepper. The ancient spice trade caused Kerala to became a very
sought-after destination for millions. With each visitor came new plants and
trees in exchange for their treasured spices. In the book, Ramachandran devotes
forty pages to the vast number of visiting groups and their contributions the
region over many years.
Next is carefully detailed information on their spices,
herbs and vegetables, also the importance of rices in their diet. Following
these, she explains cooking procedures and unique utensils.
Here are short descriptions of recipes in the book you
might wish to try first:
-
Varutha Erisseri -- Green Plantains in Toasted Coconut
and Cumin Sauce: Basically this is a dish of stewed plantains, chili
powder, turmeric powder, freshly grated coconut, vegetable oil and cumin
seeds. The sauce is made from oil, mustard seeds, more chili and curry
leaves. Served over rice.
-
Tomato Pachadi – Tomatoes in a Fresh Coconut and Yogurt
Sauce: Tomatoes, turmeric powder, grated coconut, green chilies and yogurt.
For a garnish, combine vegetable oil, mustard seed, a fried chili, curry
leaves and brown sugar.
-
Vishu Kanji – Rice Soup with Coconut Milk: This simple
dish is made from two kinds of rice, frozen lima beans and coconut milk.
-
Maanga Chammanthi – Fresh Mango Chutney: Combine
mangoes, grated coconut and green chilies in a blender.
Grains, Greens and Grated Coconuts is not a book about a
cuisine you will cook quickly, for it demands study and practice. However if you
are willing to spend time and feel at home with new combinations, you will get
closer each time you work with it. Possibilities for some new taste combinations
are definitely reachable and offer an exciting prospect!
You can reach Marty Martindale at:
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