The Best Of Samaithu Paar

Recipes treasured by more than three generations of womenThe

first volume of Samaithu Paar was published in 1951. More than just a

cookery book, it was intended to serve as a manual for daily use. Over

the years, those who did not find time to learn cooking in the

traditional way from their mothers have used the three volumes of

Samaithu Paar to set up home and manage kitchen all over the world.The

Best of Samaithu Paar brings together 100 most-loved recipes chosen

from the three-volume original. Maintaining the simplicity of language,

easy-to-follow directions and the adherence to the smallest details, the

recipes have been suitably revised and adapted using universal measures

of cups and spoons and modern utensils and appliances in place of the

more traditional ones.Recipes range from the basic idli, dosai,

sambar and rasam to their many variations that are not so familiar to

all Indians. The book also includes specialities like Moar Kuzhambu,

Mysore Rasam, Pongal, Murukku and Jangiri, as well as pachadis and

pickles.A must-have for all those who enjoy traditional Indian cuisine.