Malabar Muslim Cookery

January 20, 2016 - Comment

Malabar Muslim Cookery breaks the myth that Keralite cuisine consists of only rice, fish curry, and coconut. This book has been designed to help the readers learn about different types of food that originate from the Malabar region of this South Indian state. The book contains an introduction, which comprehensively covers different types of information

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Malabar Muslim Cookery breaks the myth that Keralite cuisine consists of only rice, fish curry, and coconut. This book has been designed to help the readers learn about different types of food that originate from the Malabar region of this South Indian state. The book contains an introduction, which comprehensively covers different types of information about this cuisine.

In Malabar Muslim Cookery, the author begins with rice recipes. This is followed by instructions on how to make steamed rice cakes, idlis, pooris, and soups. She also teaches how to make rice chapatis which are white, fluffy and paper-thin. Abdulla shares recipes of meat, fish, eggs, chicken, and vegetables. She shows how to make stuffed and roasted chicken. Furthermore, readers will also have the opportunity to learn how to make Mutta-mala, which is a Keralite delicacy. This dish is made by mainly using egg yolk, and has absolutely no fat. Those interested in learning how to make biryanis, will find that Malabar Muslim Cookery contains the recipe of Malabar biryani, an item bursting with delicate flavours. This cookbook also contains an interesting section on how to make chutneys and pickles. Readers who wish to learn how to make Malabari snacks, will not be disappointed. Furthermore, Malabar Muslim Cookery also includes recipes of puddings and sweets.

This cookbook has more than a hundred recipes, all of which come with step-by-step instructions. The ingredients are precise in quantity, thus making it easy for readers to replicate each dish even in their western kitchens. Those who want to expand their cooking skills, will find Malabar Muslim Cookery to be a very helpful guide.

Comments

J. Madhavan says:

Good li’l book A very non-descript book with excellent recipes. Some of the recipes mentioned are dead easy to make and are very tasty.It would have been a lot better with better paper and photographs.

Munira says:

Measurement of ingredients was problematic for me. The recipes all appear to be interesting however measurements are in weights/ metric system, which makes using the book cumbersome. I don’t mind when liquids are in mls but when I have to measure onions, chillies, garlic etc in gms I just can’t be bothered! Can’t we just go with 3 onions, 6 chillies and 6 cloves or garlic or whatever? It might be a great little book for those who are more familiar with weighing their products but I wish I had known that prior to purchase.

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