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Indian Rice and Breads
Surprise friends and family with classic breads such as Ceylonese Roti, Kashmiri Naan, and paper-thin Masala Thosai; flavoured rice dishes such as Mango Rice and Tamarind Rice; rice snacks such as String Hoppers, Coconut Appam and Banana Appam; or full rice meals including Hyderabad Chicken Biryani, Andhra Egg Biryani, and Tomato Chicken Pilau.
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Sambals, Dips and Marinades
Sambals, Dips, and Marinades is an enticing culinary journey that celebrates the vibrant flavors and diverse textures of Southeast Asian cuisine. This mini book offers a comprehensive collection of traditional and contemporary recipes, showcasing the essential role of sambals, dips, and marinades in enhancing dishes and adding depth to meals. From spicy chilli pastes that ignite the palate to refreshing herb-infused dips and tangy marinades that tenderize and flavor proteins, readers will discover a range of recipes perfect for any occasion.
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Indian Favourites by Devagi Sanmugam
Within its pages, readers will discover a curated selection of classic recipes that highlight essential ingredients and traditional cooking methods. From aromatic curries and flavorful rice dishes to delectable breads and mouthwatering snacks, each recipe reflects the warmth and vibrancy of Indian home cooking. The instructions are straightforward and user-friendly, making it easy for anyone to recreate these favorites in their own kitchen.
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Indian Breads, Rice and Curries: Complete Meals in Minutes
The cookbook is organized around essential components of Indian cooking: breads, rice, and curries. Sanmugam provides a variety of easy-to-follow recipes that allow readers to whip up complete meals in no time. From fluffy naans and parathas to fragrant basmati rice and a range of savory curries, each dish is designed to complement one another, ensuring a harmonious dining experience.
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Cooking with Asian Roots by Devagi Sanmugam and Christopher Tan
The authors present a collection of innovative and accessible recipes that highlight root vegetables such as taro, sweet potatoes, lotus root, and cassava. Each recipe is designed to showcase the unique characteristics of these roots, offering a harmonious blend of traditional techniques and modern flair. From hearty stews and flavorful stir-fries to vibrant salads and comforting snacks, readers will discover a wide range of delicious dishes that elevate the humble root to center stage.
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Born To Eat
The cookbook features a diverse array of traditional recipes that capture the essence of Tamil Nadu and Singapore Indians rich culinary heritage. Each recipe is carefully curated, highlighting the vibrant spices and ingredients that define Tamil cuisine. The bilingual format allows readers to easily follow along in either language, making it a valuable resource for families looking to connect through cooking.
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Cooking with Asian Leaves by Devagi Sanmugam and Christopher Tan
The book features a variety of Asian leaves, from common varieties like bok choy and spinach to more exotic options such as Thai basil and mustard greens. Each chapter delves into the characteristics of these leaves, providing insight into their cultural significance and various cooking methods. Christopher and Devagi skillfully combine traditional and contemporary techniques to present a wide array of dishes, including stir-fries, soups, salads, and more.
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Asian Herbs, Spices and More
Asian Herbs, Spices and More by Devagi Sanmugam is an essential guide that delves into the aromatic world of Asian culinary ingredients, highlighting the integral role of herbs and spices in creating vibrant and flavorful dishes. This book serves as a comprehensive reference for anyone interested in enhancing their cooking with the unique tastes and aromas found across various Asian cuisines.
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Asian Delights by Christopher Tan and Devagi Sanmugam
Each recipe is paired with stunning full-color photographs and an informative headnote that delves into the dish's origins and the best methods for enjoying it. The series includes a broad range of titles available in print and sold internationally. Recipes are organized by cooking methods (e.g., Stir-fries, Baked, Tossed), food types (including Brunches, Snacks, Desserts), and various cuisines.
