Author: Kavitha Reddy
Publisher: Rupa
Year: 2002
Language: English
Pages: 106
ISBN/UPC (if available): 8171677290
Description
This well produced illustrated book seeks to introduce soybeans and soy products to the vastly popular Indian cuisine. It shows how to add soybeans and soy products to traditional Indian recipes and reap the nutritional and health benefits soybeans provide.
Most of the recipes are for the popular dishes that have only soy as a common ingredient. Recipes for appetizers, soups and salads, drink, dessert and many other dishes along with the health benefits they offer have been incorporated.
The Indian Soy Cookbook is for those who are willing to take that one little additional step towards developing healthy food habits. Consumption of 25 gm of Soy protein per day with diet low in saturated fatty acids may reduce the risk of heart diseases by reducing cholesterol, says a 1999 study of US Food and Drug Administration. The idea behind coming out with ‘The Indian Soy Cookbook’ is to introduce soybeans and soy products to the vastly popular Indian cuisine
The Indian Population is predominantly vegetarian and the Indian diet is generally lacking in quantity and quality of protein. Soybeans and soy products are basically an unexploited territory as far as Indian cuisine is concerned. The idea behind coming out with ‘The Indian Soy Cookbook’ is to introduce soybeans and soy products to the vastly popular Indian cuisine. This book shows how to add soybeans and soy products to traditional Indian recipes and reap the nutritional and health benefits soybeans provide.
‘The Indian Soy Cookbook’ contains 75 recipes in which soybeans or soy products are incorporated without affecting the taste of the finished product. Most of the recipes in this book are popular Indian ones from various parts of the country. There are also a few recipes that are not traditionally Indian but are popular among urban Indians.
Along with the recipes, this book gives information about soybeans and soy products and the nutritional and health benefits of soybeans in the diet. The nutritive value of each recipe is also given. ‘The Indian Soy Cookbook’ is for those who are willing to take that one little additional step towards developing healthy food habits.
Contents
Foreword
Introduction
APPETIZERS
Soy Dahibara
Masala Vada
Soy Moong Bajji
Muruku
Chekkalu
Pakora
Karapusa
Bread Pakora
Soy Samosa
Soy Cutlet
Soy Pouch
Tofu Chilla
Tofu Pakora and Kabab-e-zaike
SOUPS AND SALADS
Soybean Soup
Tofu vegetable Soup
Mixed bean Salad
Soybean & Moong Sprout Salad
Tofu & Capsicum Salad and Tofu Salad
PRICE AND PARANTHAS
Peas Tofu Pulao
Shabnami Pulao
Fried rice
Lazeez Parantha
Stuffed Granule Parantha
Tofu Puri and Palak Parantha
CHUNKS AND GRANULES
Soy Palak
Soy Manchurian
Soy Zafarani korma
Kadai Soy
Soy Matar Pasanda
Soy coconut Curry
Cucumber & Granule Curry
Soy Kofta Curry
Nawabi Granule curry
Methi granule masala
Stuffed Omelette and Soy burger
TOFU TREASURES
Tofu bhurji
Tofu in chilli sauce
Tofu kofta
Kadai tofu
Palak tofu
Matar tofu
Stuffed capsicum
Peas tofu fry and Tofu makhani
A FEW MORE
Masala beans
Vegetable Raita
Kadhi
Coconut chutney
Soybean potato curry
Dal makhani
Soy pesar attu
Soy Florentine
Adai and Boondi Raita
DELICIOUS DRINKS
Classic cocoa
Almond milk
Lassi
Thandai
Chocolate Dream
Strawberry milk shake
Mango milk shake
Soy Coconut drink
DESSERT SELECTION
Shahi halwa
Soy besan barfi
Khasta ladoo
Soy Moong Dal Halwa
Chandrakantha
Pusa Mithai
Tofu Rabri
Tofu Kaju delight and Boondi Ladoo
Weights and Measures
Bibliography
Glossary