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Malabar Muslim Cookery

Ummi Abdulla

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ISBN 10: 8125013490 / ISBN 13: 9788125013495
Published by Orient Blackswan, 2004
New Condition: New Soft cover
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Bibliographic Details

Title: Malabar Muslim Cookery

Publisher: Orient Blackswan

Publication Date: 2004

Binding: Paperback

Book Condition:New

About this title


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.

About the Author:

Ummi Abdulla is an Indian author and cook.

She has also penned down The Epicure Cookbook.

Ummi Abdulla is from Kerala, and considers cooking to be an art form. She has expanded her cooking skills by completing a cookery course at the Madras Institute of Catering Technology. The author has spend some time with Sinhalese families, and therefore knows quite a bit about Sri Lankan cuisine. Abdulla conducts cookery classes for women s clubs and organizations. She also regularly shares her recipes in Malayalam magazines for women. She has won numerous prizes and special mentions in Eve s Weekly and Femina, for her cooking. At present, Abdulla lives in Chennai with her husband, who is a senior publishing consultant.

"About this title" may belong to another edition of this title.

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