Author: Viji Varadarajan
Publisher: Orient Enterprises
Year: 2006
Language: English
Pages: 40
ISBN/UPC (if available): 8190287621
Description
The most important food in Indian kitchens is Yoghurt or ‘curds’ that is associated with cultural, social and religious practices.
Yoghurt is a by-product of milk. The cow is sacred in Indian. The strongest influence on Indian food is religion and results in the most delicious vegetarian cuisine. 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. It can also be cooked into a variety of dishes.
This book provides a range of recipes based on yoghurt from the Tamil-Brahmin kitchen. It chronicles dishes from starters to side and main dishes, Tiffin varieties and desserts.
The recipes are simple and made with modern equipment available in any kitchen. The dishes take minimum time to cook and contain common ingredients.
Enjoy discovering and cooking many familiar and unfamiliar dishes and add them to your menus!
Contents
PACHADIS OR RAITAS
VELLARIKKAI THAYIR PACHADI
Grated cucumber in Yoghurt
BOONDHI THAYIR PACHADI
Gram flour crispies in yoghurt
INJI THENGAI THAYIR PACHADI
A delicious ginger-coconut preparation
MAANGAI INJI THAYIR PACHADI
Blended zedoary in Yoghurt
VENDAIKKAI THAYIR PACHADI
Stir-fried Okra in Yoghurt
SUTTA KATHIRIKKAI THAYIR PACHADI
Grilled eggplant in Yoghurt
PUDALANGAI THAYIR PACHADI
Snake gourd in Yoghurt
THAKKAALI THAYIR PACHADI
Snake gourd in Yoghurt
THAKKAALI THAYIR PACHADI
Snake puree blended in yoghurt
PAVAKKAI THAYIR PACHADI
Stir-fried bitter gourd in yoghurt
KARI OR VEGETABLE SIDE DISHES
CHOW CHOW KARI
Chayote/Green squash side dish
VAZHAIKKAI PODIMAAS
Spicy banana crumble
VAZHAIKKAI KOZHASAI KARI
A dry raw banana side dish
BEANS PARUPPU USILI
French beans with steamed and crumbled dals
AVIAL
Mixed vegetable yoghurt side dish
SEPANG KIZHANGU ROAST
Crunchy colacassia (taro root) Kari
THAKKAALI VENGAAYA THOVAYAL
Tomato Onion Chutney
MAIN COURSE DISHES
POOSHINIKKAI MOR KOOTU
Ash gourd simmered in a Yoghurt gravy
MOR KEERAI
Healthy spinach in Yoghurt
MOR KOOTAN
Raw banana Cooked in Yoghurt
MAMBAZHA PULISSERY
Ripe mango cooked in yoghurt gravy
VENDAIKKAI MOR KUZHAMBU
Stir-fried okra simmered in yoghurt
DHIDER MOR KUZHAMBU
Instant Yoghurt gravy Simmered in spices
PARUPPU URUNDAI MOR KUZHAMBU
Steamed dal dumplings in yoghurt gravy
MOR RASAM
A delicious yoghurt soup
LAST COURSE DISHES
THAYIR SAADHAM
Seasoned yoghurt rice
THAYIR SEMIYA
Vermicelli in Yoghurt
TIFFINS OR ANY TIME SNACKS
TJAYIR BONDA
Urad dal patties soaked in spicy yoghurt
RAVA IDLI
Semolina Savoury cake
SEMIA-RAVA IDLI
Vermicelli-semolina savoury cakes
MOR KALI
Soft and savoury rice dish
DESSERTS
THAYIR THERATIPAAL
A tasty yoghurt-milk dessert
THAYIR BADUSHA
Crispy fried patties in a sugar syrup
NEIY - CLARIFIED BUTTER