Sita Ruchulu - Kolluru, Sita
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Sita Ruchulu: Simple and Healthy Vegetarian Recipes contains a diverse collection of home style Indian vegetarian recipes. Sita Kolluru's wonderful collection of recipes captures the flavors (Ruchulu in Telugu language) of traditional Andhra and North Indian cuisines while introducing fusion recipes using produce more commonly found in the US. Sita Kolluru began documenting these recipes for her family. A large number of these recipes represent the cuisine, style, and cooking techniques of traditional recipes handed down by word of mouth through her family. For example, there are classic…mehr

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Produktbeschreibung
Sita Ruchulu: Simple and Healthy Vegetarian Recipes contains a diverse collection of home style Indian vegetarian recipes. Sita Kolluru's wonderful collection of recipes captures the flavors (Ruchulu in Telugu language) of traditional Andhra and North Indian cuisines while introducing fusion recipes using produce more commonly found in the US. Sita Kolluru began documenting these recipes for her family. A large number of these recipes represent the cuisine, style, and cooking techniques of traditional recipes handed down by word of mouth through her family. For example, there are classic coastal Andhra recipes for banana flower subzi, banana stem subzi, gongura chutney, jackfruit subzi, flat rice dosa, and many more regional dishes. This book also contains recipes for some well-known Andhra pickles and pickle-chutneys. Some recipes are from north India, where the author lived for over 3 decades. These recipes include popular dishes like methi paratha, palak paneer, and stuffed capsicum. Some recipes in this book bring a modern twist, where the author experiments with new techniques and new ingredients. The whole cauliflower cooked in curd (yogurt) is a world class recipe that you will not find elsewhere. Similarly, tomato stuffed with mixed vegetables is a wonderfully simple recipe. And finally, some recipes represent the fusion of Indian spices and techniques used with fruits and vegetables available in the USA. There are more than 140 recipes and a useful glossary.
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Autorenporträt
It has been quite a journey as I venture into releasing my book of recipes. I did not do much cooking early on. My cooking evolved to incorporate recipes from North India, where I lived for three decades, and then evolved further during my visits to the US. More recently I learnt to use a blog to document and share these recipes. This e-book is the next milestone on this journey. I was born and brought up in Rajahmundry, Andhra Pradesh. I completed schooling in Rajahmundry and got my undergraduate degree from the Government Arts College. At 21, married K.V.G.K. Gokhale and moved to Kharagpur. In 1966, my husband the late Prof K.V.G.K. Gokhale took on a teaching assignment at IIT Kanpur, and we moved to Kanpur. Once my youngest child was born in 1966, I completed a Masters in Sociology from Kanpur University. In 1974, I took up a part-time job in the Central Library, IIT Kanpur. By that time, my children were all in school. Moreover, my mother-in-law and sister-in-law were at home, and we were sharing household chores. This arrangement gave me time to do other things. After a few years, I registered for Bachelor of Library and Information Science, conducted by Andhra Pradesh Open University. I was very surprised when I came to know that I topped the University program! While growing up, I rarely cooked, as my parents never let me spend any time in the kitchen. As years passed, I was cooking normal and daily dishes. In 2009, when Doreen, my American born daughter-in-law visited us, she learnt a couple of recipes from me, went back, tried them and wrote to me, "I loved them. Send me more recipes." Doreen enjoys gardening and experimenting with recipes. She wanted me to write out the recipes, but I did not take that seriously. . My husband often reminded me to email her one recipe every day. Soon after, he passed away. Soon I started my food blog sitaruchulu.blogsot.com, where I uploaded my recipes. This was a long learning process for a novice like me. Many of my recipes were handed down through word of mouth by mothers, grandmothers or mothers-in-law. They were never documented. The treasure of recipes that were handed down from generation to generation are in danger of being forgotten. This is the main objective for my food blog and bringing out a publication. I am always experimenting with healthy, nutritious, and immunity boosting dishes. I do very little deep frying. We all know local seasonal fruits and vegetables are healthy, so I look for recipes.