Author: Bapsi Nariman
Publisher: Rupa
Year: 2003
Language: English
Pages: 100
ISBN/UPC (if available): 8129100622
Description
Yogurt is milk fermented and coagulated by ‘friendly bacteria’. Yogurt making is supposed to have originated with nomadic tribes in the Balkans thousands of years ago, probably by accident, and then of course it was used for preserving milk. It later started being prepared at home and then commercially as well. This book is an experiment with yogurt as a culinary act.
Cooking with Yogurt provides a new range of recipes with yogurt – recipes that please the palate, help to keep the body fit as most of them are low in cholesterol. With helpful hints on cooking and informative nuggets, this book sharpens the culinary knowledge of anyone who flips through it.
Contents
1. Yogurt
2. Yogurt Raitas
3. Lassi
4. Salad Dishes
5. Soups, Broth or Stocks
6. Chicken Dishes
7. Fish Dishes
8. Liver, Mutton, Pork and Veal
9. Vegetables Dishes
10. Paneer Dishes
11. Rice and Pulaos
12. Curries
13. Maslaa Dals
14. Savoury: Mousse, Pancakes, Pies,
Quiches and Souffle Omelettes
15. Desserts
16. Dips
17. Dressings and sauces
18. Biscuits, Pastry and Pie Base
19. Frozen Yogurt
20. Recipes without Yogurt