Paakam (meaning "cooking" in Sanskrit) is an all-color cookbook with over 100 mouth-watering recipes. Anu gives step by step procedures that are easy to read and follow in the kitchen. You can also check our more details at her website .
There is ample information about the fundamentals of Indian spices and ingredients for novices. An expansive menu list helps in planning balanced meals for lovers of vegetarian cuisine.
It is the perfect companion for your everyday journey to a delectable yet nutritious and vegetarian diet. Relish the recipes for fresh breads, exotic rice dishes, richly spiced curries, and much more!
Anu J. Canumalla has a doctorate degree in Chemistry and has published several scientific articles. Her passion for writing, experimenting and cooking come together in this cookbook. This is an all-color book with step-by-step recipes for whipping up tasty, wholesome vegetarian meals. The in-depth introduction and easy to follow traditional Indian recipes are targeted to both novice and proficient cooks alike. She lives in Sammamish, WA with her husband and two kids, and enjoys teaching college Chemistry part-time.
Cooking with spices is often associated in the western world with the Indian sub continent. The flavors of India and the fashion in which the various spices and herbs are blended and incorporated into a recipe are so vast that there is always room for culinary creativity and adaptation to any required taste. The word curry is associated very closely with the Indian sub-continent and in Indian vocabulary refers to a dish with a thick gravy or sauce. Although curry powders are very common in the western world, Indian cuisine has multitude of blends. Different combinations of spices are blended in varying proportions to make different curry blends, which are then used in dry or gravy recipes. Spices and food have been an integral part of the history and popular culture. In festivals and even in rituals, food is a key aspect. Cooking being a passion, the time spent in planning and preparation is never wasted. This is especially true in context of the Indian sub-continent where ready canned and frozen foods are not used in households. Over the years, Indian cuisine has evolved into an art practiced in the kitchen to make foods more appetizing and palatable.
India is a vast country and has many regions. Each region can be identified by its unique cuisine based on the spices and availability of commodities. For example, in the coastal area where coconut is available in plenty, it has found its way into recipes. The climate of a region also contributes to defining the cuisine. In hotter regions the food tends to be spicier probably because it activates the sweat glands and cools the body. The cuisine can also vary based on the community, traditional and religious beliefs. For example, vegetarianism in India arises primarily due to Hindu religious beliefs based on non-violence that prohibit eating anything obtained by taking life. Certain religious communities that practice vegetarianism have sanctioned the use of fish as an acceptable ingredient in coastal regions due to its abundance. Standardization of any dish becomes impossible nor is it attempted, because recipes native to a region or community have variations; for that matter even from household to household. As a result the number of dishes that the country has to offer is infinite.
It is amazing how ancestors in India came upon well balanced and delicious diet mostly by experience and trial and error using simple principles. This is evident in the use of ‘Nava dhanyas’ (nine grains) in many functions and rituals even today. The nine grains namely: wheat, oats, green gram, bengal gram, pigeon peas, black-eyed peas, sesame seeds, black gram and horse gram. There exists ample proof that these were part of daily diet even as early as 1500 BC.
The core of Indian cuisine has been handed down over generations and because of its succulent and savory trends it has sustained the test of time. It is also worthwhile noting that in traditional Indian cooking careful measurement of ingredients is not common. Indian cuisine is well balanced from flavor, texture and nutritional aspects. For a nutritionally balanced diet, the necessities of any Indian meal are the staple, legumes, vegetable dish and yogurt with water served as the drink. Soups and salads are served along with the main course as accompaniments to the meal. The staple food is either rice or wheat depending on the geography. Vegetables play a very important role even in the diet of non-vegetarians. Apart from its presence in the vegetable dish, the vegetables are used in the lentil dishes and even yogurt. This has a two fold purpose, one to vary the taste of the dish and secondly to add nutritional value to the dish. Varied side dishes or accompaniments are also at hand with the meal. The accompaniments could be in the form of pickles (pre-prepared) or chutneys and wafers (usually made with lentils and rice). Simple yet delicious salads, like cucumber or grated carrots garnished with cilantro and green chillies maybe served as an accompaniment to the meal. The dishes are also balanced in texture; dry or liquid form. One dish meals are pretty much non-existent.