Cook and See (Samaithu Par) : Traditional South Indian Vegetarian Recipes, Part III

Contents: I. Main cookery and miscellaneous dishes: 1. Some soup varieties. 2. Some portitha kuzhambu, Koottu varieties. 3. Some thuvaiyal, chutney, powder varieties. 4. Some pickle varieties. 5. Rasam, pachadi and other miscellaneous items. II. Tiffin varieties: 6. Adai and Dosai varieties. 7. Vadai varieties. 8. Rice Pulav, vegetable Biriyani etc. 9. Cutlet varieties. 10. Rice appam etc. varieties. 11. Some cake varieties. 12. Laddu, Halwa varieties. 13. Bombay khaja, rasagolla etc. 14. Some homemade preparations of Ayurvedic medicines. III. Wedding preparations: 15. Marriage seer snack varieties. 16. Pickles specially prepared for marriages. 17. Menu for marriages. 18. List of items required for preparing food etc. IV. 19. Festivals and vrathams. 20. Sumagali prarthanai. 21. Maavilakku (Flour lamp). 22. Shraddham (Annual) ceremony. 23. Samaradhanai. 24. Some important vows (Vrathams). Supplement: Compiled by : P.S. Sankaran. 1. Guidelines for planning and conducting marriages. 2. Functions and festivals following the marriage.