Curries From The South

Indians relish hundreds of curries made with vegetables, meat, fish, prawn and eggs. Every zone in India has its own special way of preparing curries. For example, in Southern India, curries are made with coconut, as their base. In this book, the author Aroona Reejhsinghani has chosen recipes from South India. Prepare and relish the ones given; Curries of Andhra Pradesh- Coconut Kofta, Chilli, Cocum Kadi, Moghlai Malai Kofta, Non-Vegetarian curries Murg Korma, Nizami, Sheekh Kabab; Curries of Kerala- Vegetarian curries Mango, Pineapple, Non-Vegetarian curries Mutton Korma, Coconut Meat, Chicken, Coconut Fish, Prawn and Tamarind; Curries of Tamilnadu- Vegetarian curries, Lady's Finger, Beetroot, Coconut and Tomato, Papaya, Methi Bhaji; Curries from the South Zone- Methi and Dal, Dal Curry, Dal Kofta, Vadais Coconut, Vadai Curd; Manglorean curries- Egg, Prawn and Brinjal, Mutton, Liver and Potato, Hot and Spicy Pork.

Aroona Reejhsinghani is a renowned gourmet, who has over 125 cookbooks to her credit. This has fetched her a place in the Limca Book of Records (1991) and the American Book of Honour. She began her career as a freelance journalist at the age of 16 and since then she has contributed several articles on beauty, health and cookery for leading newspapers and magazines such as The Times of India, The Indian Express, Femina, Eves Weekly, Manorama, Deccan Herald. In 1999, Aroona Reejhsinghani received the National Award for Excellence from the All India Freelance Journalists Association for her contribution towards freelance journalism. She also received the 2000 Millenium Award from the American Biographical Institute, USA for being the most memorable personality of the century.