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A Healthy Taste of Indian Culture - Cooking with Yoghurt download ebook

by Viji Varadarajan

A Healthy Taste of Indian Culture - Cooking with Yoghurt download ebook
ISBN:
8190287621
ISBN13:
978-8190287623
Author:
Viji Varadarajan
Publisher:
Orient Enterprises; 1st edition (October 25, 2006)
Language:
Pages:
42 pages
ePUB:
1210 kb
Fb2:
1270 kb
Other formats:
mobi txt doc lrf
Category:
Regional & International
Subcategory:
Rating:
4.1

Viji Varadarajan learnt cooking like most Indian women, from her mother and mother-in-law.

Viji Varadarajan learnt cooking like most Indian women, from her mother and mother-in-law. Distance prevents her from passing on these recipes to her daughters. Hence she decided to record these unique recipes for all to learn. Indians, and South Indians particularly don't omit all sweets from yogurt, but we can get to taste a different side of yogurt with the yogurt dishes of Viji Varadarajan's book- the spicy and savory side of yogurt. Ever tried salty or spicy yogurt mixtures? Maybe the closest Americans would get to this, without trying Indian food is through the Greek dish tzatziki- yogurt with cucumbers and dill.

Book Summary of A Healthy Taste Of Indian Culture - Cooking With .

Book Summary of A Healthy Taste Of Indian Culture - Cooking With Yoghurt The most important food in Indian kitchen is yoghurt or 'curds' that is associated with cultural, social and religious practices. Yoghurt is a by product of milk and results in the most delicious vegetarian cuisine. It is an important source of nutrition and has the unique quality of being eaten in Book Summary of A Healthy Taste Of Indian Culture - Cooking With Yoghurt The most important food in Indian kitchen is yoghurt or 'curds' that is associated with cultural, social and religious practices.

The most important food in Indian kitchen is yoghurt or 'curds' that is associated . Author: Viji Varadarajan. 74. Product Group: Book.

The most important food in Indian kitchen is yoghurt or 'curds' that is associated with cultural, social and religious practices. It is an important source of nutrition and has the unique quality of being eaten in its natural form or made tastier by adding a range of vegetables, spices and condiments. Product Type Name: ABIS BOOK. Publication Date: 2006-10-25.

Besides cooking the author loves Indian classical dance, a fitness freak and a voracious reader. Viji Varadarajan is a hugely popular cookbook writer specializing in Tamil Brahmin cuisine.

A page dedicated to my books preserving the culture, food habits and personality of the Tamil people. Besides cooking the author loves Indian classical dance, a fitness freak and a voracious reader.

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Blackeyed Peas are mashed and cooked with spinach and Flaxseed to make a high protein,low fat,meal. No potatoes,Bread or bread crumbs make it a low carbohydrate,gluten free and vegan meal. I started making this on New Years Day and the.

Results from Google Books.

Indian cuisines use numerous ingredients, deploy a wide range of food preparation styles, cooking techniques and culinary presentations. For me it still carries the taste of strangeness and confusion and wonder. From salads to sauces, from vegetarian to meat, from spices to sensuous, from bread to desserts, Indian cuisine is invariably complex. Harold McGee, a favourite of many Michelin-starred chefs, writes "for sheer inventiveness with milk itself as the primary ingredient, no country on earth can match India. Harold McGee, author of On Food and Cooking.

The most important food in Indian kitchen is yoghurt or 'curds' that is associated with cultural, social and religious practices. It is an important source of nutrition and has the unique quality of being eaten in its natural form or made tastier by adding a range of vegetables, spices and condiments. 'A Healthy Taste of Indian Culture Cooking With Yoghurt' is a unique compilation of recipes based on yoghurt from the Tamil Brahmin kitchen. It chronicles dishes from starters to side and main dishes, tiffin snack varieties and dessert. Visit vijisamayal.org
Reviews:
  • Mallador
Americans are used to seeing and tasting sweet blends of yogurts with fruits and sweet flavorings.
Indians, and South Indians particularly don't omit all sweets from yogurt, but we can get to taste a different side of yogurt with the yogurt dishes of Viji Varadarajan's book- the spicy and savory side of yogurt.
Ever tried salty or spicy yogurt mixtures? Maybe the closest Americans would get to this, without trying Indian food is through the Greek dish tzatziki- yogurt with cucumbers and dill. In fact there is a slight variation of this in the cookbook- Tamil South Indian Tzatziki better known in Tamil as Vellarikkai Thayir Pachadi. Like Tzatziki, this dish has cucumbers, salt and yogurt. Adding of oil, mustard seeds, coriander leaves, green chilies and coconut then turn this into a South Indian cool delight.
Those who know Indian cuisine also know that yogurt has a different consistency in Indian dishes than American. Viji also shows us in the introduction how to make homemade yogurt that has a thinner, and sometimes curdled appearance as compared to the American gelatin inspired blocks of yogurt.
Another interesting yogurt side dish may appeal to the Mexican in you. I like to call it Indian cooling salsa. Like salsa, but find it too spicy but just can't stop yourself? Want a salsa that is both spicy and cooling at the same time? Try making the Thakkaali Thayir Pachadi, this yogurt tomato puree infused with mustard seeds popped in oil, salt and curry leaves is a unique substitution for salsa and without jalapenos or chilies!
In addition to a wider variety of these yogurt side dishes, there are main dishes to be eaten with rice like Mor Kozhumbu- a spicy vegetable stew with yogurt mixed in. Also highlighted is a regional specialty Paruppu Urundai Mor Kuzhumbu. I made this dish long back with the use of a recipe from a blog. That being said, Viji's methods are much more straight forward, simple and less time consuming with very tasty results. This is a tasty dish of a spiced yogurt soup with lentil dumplings. It's simply tempting.
And, of course no south Indian meal, Tamil Brahamin three-course meal is complete without a plate of curd rice, or thayyir sadham- which she has displayed with the addition of pomegranate seeds, irresistible in my book!
Beyond regular meal time foods, there are a few varieties of rava idli (steamed sour cakes), good tea time snacks or breakfast items, and sweet dishes like mor kali or sourdough steamed cakes and thayir badusha, which reminds me of the North Indian gulab jaman (and can maybe taste more so with the substitution of rose water). I have yet to try to sweets, but in good time, all will fall into place!
Thank you to Viji Varadarajan for creating this one-of-a-kind yogurt lover's cookbook!
  • Malojurus
Classic Tamil Brahmin Cuisine - Pure Vegetarian South Indian Samayal
It is a very well written book with easy to follow receipies. As an Indian being away from India for over 30 years, it was enlightning to go learn so many facts about typical south Indian cuisine. Most of these delightful dishes from my native place bought a lot of great memories. It is a must book to own for all south Indian folks!!