Dishes range from the familiar--lemon sambar, lentil rasam, stir-fried potatoes with coconut--to the unusual, such as the margosa flower rasam. Suggested menus take the hard work out of meal planning. This book will be welcomed by food historians as well as keen cooks looking to expand their knowledge of vegetarian cuisine.
Dosai, packed as it is with carbohydrates, proteins and vitamins, is a balanced meal when served with complementing accompaniments, as expertly illustrated in this cookbook.
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