Heirloom Iyengar Recipes

Heirloom Iyengar Recipes contains recipes of popular Iyengar community dishes. The recipes are in several sections named as groups. </br></br>The first group is termed Favourite Dishes and although the items in this section were adopted by the Iyengar community a few hundred years ago they were not part of the traditionally original recipes that have been in vogue for more than a thousand years.</br></br>The second group consists of Jams Halwas and Murabbas that can be preserved for months.</br></br>The third group Vadas Papads and Sandige consists of items processed and dried with several months of shelf life. </br></br>The fourth group Pickles and Pudis are items that can be stored for a long time. Pickles are usually made from sour raw fruits and vegetables consumed even months after their yielding season. Pudis are masala powders consumed with rice/dosas/idlis etc. </br></br>Group five consists of varieties of Dosas and Idlis popularly served for breakfast.</br></br>Group six has different varieties of fried rice. Being relatively dry they are suitable for carrying as lunch/dinner.</br></br>Group seven (final section) includes snacks specific to the community. All in all although the book is not exhaustive it covers many of the items traditionally exclusive to the community.