Chettinad Kitchen: Food and Flavours From South India by Alamelu Vairavan PDF

By Alamelu Vairavan

ISBN-10: 9380283881

ISBN-13: 9789380283883

Genuine recipes from probably the most renowned cuisines in India, in a simple, step by step structure excellent for modern day prepare dinner.

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Additional info for Chettinad Kitchen: Food and Flavours From South India

Sample text

When the syrup starts to boil, lower the heat to maintain a simmer. Gently roll the rosemary between your hands to release the aromatic oils, then add it to the syrup. Cook, stirring occasionally, for 10 minutes. Let cool to room temperature, then remove the rosemary sprigs and strain the syrup if need be. Stored in a covered container in the refrigerator, the syrup will keep for about 2 weeks. Melon Margarita Madness SERVES 8 TOTAL VOLUME: ABOUT 9 CUPS 3 cups watermelon, cut into 1-inch pieces and seeded (see Note) 12 ounces (11/2 cups) silver tequila 6 ounces (3/4 cup) orange liqueur (such as Grand Marnier), plus more as needed 6 ounces (3/4 cup) freshly squeezed lime juice 4 cups ice cubes SALT AND PINK PEPPERCORN RIM (OPTIONAL) 2 tablespoons sea salt 2 tablespoons finely crushed pink peppercorns Lime wedges 56 Cocktails for a Crowd This has to be one of the most refreshing summer cocktails imaginable.

Add the orange juice, rye whiskey, ginger liqueur, Drambuie, and lemon juice and stir well. Add the ice. To serve, ladle into punch glasses or teacups. NOTE: Although vanilla sugar can be purchased from specialty stores or online, you can also make it by splitting a fresh vanilla bean and burying it in a container of sugar for several days. Or, in a pinch, just add a dash of vanilla extract to regular granulated sugar. Spiked and Spiced Apple Cider SERVES 8 TOTAL VOLUME: 61/2 CUPS 8 whole allspice berries 10 cinnamon sticks 32 ounces (4 cups) apple cider 16 ounces (2 cups) brandy or whiskey 4 ounces (1/2 cup) honey 42 Cocktails for a Crowd This warming drink, perfect for any autumn gathering, practically calls out for something sweet on the side, like shortbread or apple-cider doughnuts.

Add the ice and stir well to chill. To serve, pour into pint canning jars or similar-size glasses and garnish each drink with a sprig of mint and a lemon wheel. Mint Simple Syrup In a small saucepan, combine the sugar and water. Cook over medium-high heat, stirring constantly, until the sugar is dissolved. When the syrup starts to boil, lower the heat to maintain a simmer. Gently roll the mint between your hands to release the aromatic oils, then add it to the syrup. Cook, stirring occasionally, for 10 minutes.

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Chettinad Kitchen: Food and Flavours From South India by Alamelu Vairavan


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