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The Review for the Book Titled "Rasachandrika-Saraswat Cookery Book"

It is really surprising to inform each of you that an association was formed by the women in the year 1917 in Mumbai. It was decided that the group would publish the first Saraswat cookbook titled “Rasachandrika” (or the book of tastes). It was finally published on October 30, 1943 in which exactly one thousand copies were printed and sold out within a month. The title of the book was “Rasachandrika-Saraswat Cookbook”. The authors of the book were Smt.Mira G.Hattiangadi & Smt.Neela C.Balsekar for the English version. It was published in a place located in Mumbai, Maharashtra. The publisher was Shri Harsha Bhatkal and the book was printed at “Popular Prakashan Pvt. Ltd., Mumbai”. The price of the book was Rs.300. The ISBN is 978-81-7154-290-1. The total number of pages is 236 in total.

It is really worth reading the book because of few special features perceived in it. First, it is a team work of the women who wanted to share their recipes with future generations and preserve their culture. Second, the credit goes to the first Saraswat women’s association. The book is not published under the name of the single author. The book has the photo of the original author of the book and her name was “Late Smt.Ambabai Samsi”. The history of the book was clearly mentioned in the “Foreword”. It has been translated into three languages ​​namely Marathi, Hindi and English. The original author’s vision was noted under “Author’s Note to Marathi Edition” section. According to her, there are differences between Saraswat and Non-Saraswat cooking styles and dishes. Thirdly, the author gave both drawings and photographs in which there is a neat depiction of the way in which food should be displayed and presented to their family members or friends or guests. In other words, she showed how the food is arranged on the plate before serving to others. . it is really interesting to note because other books are without this feature.Fourth, the book presents the photos of the way the food should be displayed on the important religious functions and celebrations. This is something that is given to the next generation of the individuals to learn and know their own culture.

I’ve read a lot of cookbooks, but this one just happens to catch my attention more and more in the way recipes are shared with us and are especially suited to the state and the country. Let’s see the contents of the book. It begins with the recipes of the spicy “masalas” or condiments used in everyday life. I especially liked the “amti masala” and “kholamba masala”. Within this section, there is a shorter method of “grinding masalas containing grated coconut” which is quietly popular in the southern regions of India.

Have you ever heard of the “Dishes served with rice gruel”? The author mentions about “80 dishes”. Among these, 30 varieties of potato dishes are described in a very clear way. The author also mentions about different types of bananas viz. “Raw Rajali Bananas”, “Ripe Rajali Bananas”, “Unripe Rajali Bananas” and “Non-Rajali Bananas”. The author describes the way in which the bamboo shoots should be cleaned, cut and chopped. She gives three dishes prepared from them. Can one stay away from the world of chutneys? The author does not shy away from sharing various ways in which they can be prepared. According to her, there are three ways in which they can be prepared:

a) Semi-liquid Chutneys b) Pounded Dry Chutneys and c) Liquid Chutneys.

Has anyone tasted the “dried brinjal chutney” yet? To be very honest, I have never tasted one in my life. I flipped through the pages in the book. However, I was surprised to discover that there is no step in the preparation of the dish in which the brinjals are dried and the chutney is prepared. In fact, I am on the way to prepare one that uses “dried brinjals”. I will share it in my next presentation. That is a typographical error and the correct name of the dish is “fried brinjal chutney”.

One could try to cook “golyan sambare”. It is a good and also very hygienic dish. They can be enjoyed similar to momos or rice pastes used in other states of India. Another set of new dishes told in the book are:

1) Kadis used in cold seasons and 2) Tambalis cooked in “hot” seasons.

Cold and Hot seasons in southern parts of India! This struck me and allowed me to continue with the description and explanation given to these recipes. This is a must read and I am fascinated by the way these dishes are cooked and served to others. Hot khadis are cooked in eight variations, in which garlic, peppercorns, cumin seeds, mango seed called “pickled mango stone”, soft shoots or pomegranate leaves etc. are used. and dishes are prepared. On the other hand, cold Tambalis are prepared using some vegetables, or liquids like buttermilk, or spices like fried cumin seeds or fresh grated coconut.

Has anyone prepared 38 varieties of rasam or saaru? Of these, 7 varieties are mentioned in the book and they are:

1. Tamil Saro

2. Garlic Rasam without any lentils

3. Rasam prepared from red gram lentils

4. Vegetable Rasam

5. Coriander Rasam

6. Kokum Saar

7. Kokum and Cloves Rasam

Let’s move to the “section of the recipes in which sugar and jaggery are used”. How about learning more about 14 varieties of idli sweet and non-sweet? Here is the list:

1. Idlis prepared from black gram lentils

2. Idlis prepared in jackfruit leaves

3. Idlis prepared with jaggery

4. Hot & Spicy idlis

5. Idlis prepared with green chillies

6. Jaggery Idlis prepared with coarsely ground wheat

7. Rice and Jaggery Idlis

8. Pumpkin Idlis

9. Rice Vermicelli with Jaggery & Coconut

10. Rice Vermicelli with Jaggery

11. Rice idlis prepared in turmeric or banana leaves

12. Rice and Jackfruit Idlis

13. Rice and Coconut Juice Idlis

14. Rice, Jackfruit and Jaggery Idlis

Rest of the recipes shared in the book are common Marathi dishes. The author made her contribution in the form of “Food Recipes from folk tales”, which are used in our daily life:

1. Infant Nutrition

2. Homemade baby food

3. Preparation of the ragi Maltese feed

4. Vomiting

5. Diarrhea

6. Fever

7. Cold & Cough

8. Headache

9. Mumps

10. Toothache

11. Stomatitis

12. Chronic Dry Cough

13. Nonstop Cough

In general, the book gives us the recipes for the dishes consumed in our daily life. There are some critical points to be noted against the author:

1. Only a few dishes are shared in the book.

2. There are other typical Saraswat dishes that are worth mentioning in the book.

3. Real dishes are not mentioned in the book.

4. The party food is partially discussed in the book.

5. There are special food dishes given to the pregnant and lactating mothers.

These are missing from the book.

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