10 Raw Meat recipes from across the world

1001 Unusual Pastas

This cookbook lists 1000 simple exotic pasta recipes. Click the image to view and print the cookbook.

 

10 different flours & 10 different additives are kneaded, shaped into pasta, and cooked with 10 different sauces to make over a thousand exotic pasta recipes.

 

The base :

The following pastas are listed in this cookbook.

0.:  Whole wheat Pasta

1.: Common Pasta

2.: Semolina Pasta

3.: Gram flour Pasta 

4.: Maize flour Pasta

5.: Pearl millet Pasta 

6.: Sorghum Pasta  

7.: Red millet Pasta

8.:  Buckwheat Pasta

9.: Fusion Pasta ( Experiment with different flours)

 

The Sauce

0.: None (Pasta tastes delicious with no sauce at all. A dash of olive oil / lemon juice / melted butter or a sprinkling of dried herbs and parmesan cheese powder is all you need to devour a pile of pasta !)

1.: Garlic butter

2.: Readymade soups/ stock (Quick and simple, any soup / stock can double as a pasta sauce)

3.: Soup Powder (So convenient to store and use, these can be turned into quick pasta sauces)

5.: Pesto ( A no cook, blended sauce)

6.: Tomato sauce 

7.: Roasted Eggplant 

8.: Marinara Sauce

9.: Fusion (Most salad dressings can double as pasta sauces. Also try using sauces from other cuisines– pasta goes well with almost anything!)

 

Flavouring

 

0.: None

1.: Saffron

2.: Ginger/ Garlic

3.: Herbs

4.: Powders

5.: Spices

6.: Cocoa

7.: Curry Powder

8.: Lemon zest

9.: Fusion

1001 Exotic Raitas

Indian cuisine discovered that anything tastes good with yogurt. That led to the development of an array of raitas ( Yogurt dips).  This cookbook  uses the principle of the Raita to create a variety of exotic raitas from a variety of fermented milk products. Repeating what we did in the 1001 Exotic lassis cookbook, .we can borrow fermented milk products around the world, lend them our technique, letting raitas move beyond yogurt.

The base of all raitas is fermented milk. This is mixed with a variety of flavourings as listed in column 2 and additives listed in column 3 to give a thousand different exotic raitas. 

The bases are listed below :
Kefir, from Caucasus, is milk ( usually from goat / camel)  fermented with Kefir grains into a thin yogurt.

Viili is a Finnish version of yogurt made by curdling milk with special bacteria. Like Indian yogurt, previously made Viili is used as a starter for the next batch. 

Kaymak, from Turkey is fermented milk made by boiling milk and then slowly simmering it for hours over gentle heat. The cream is then skimmed and fermented into mild, rich paste.

The central Asian Kumis is fermented mare's milk. Commercial Kumis uses cow's milk, mixed in with various additives, to make it similar to mare's milk.

Filmjölk, from Sweden is milk fermented by bacteria into a less sour version of normal yogurt.

The South African Amasi is made by fermenting unpasteurised cow's milk in a container made from calabash / hide sack.

Doogh , from Iran is very similar to carbonated buttermilk. Yogurt is beaten well, mixed with water and fermented so that the drink becomes fizzy. A shortcut is to mix in soda with yogurt.

The viscous Matsoni is Georgian version of yogurt.

Flavouring :
A range of flavourings from garlic, cumin to a variety of fried spices as listed in column 2 can be used.

Additives
Almost anything edible can be used in a Raita.  A variety of salad vegetables, boiled / grilled vegetables, fruits, herbs as listed in column 3 can be used.

1001 Exotic Lassis

Every cuisine evolves from locally available stuff. When a cuisine absorbs different ingredients and different cooking techniques from other cultures, it gets enriched.
This assimilation has never before been easier. We now have access to a large variety of ingredients and cooking techniques and so can create a huge array of traditional recipes, made from exotic ingredients. Eating food from other culturesis probably the easiest way to understand and appreciate them.

Indian cuisine discovered that when fermented milk, the yogurt, is blended with sugar, it makes a delicious drink, the lassi.  Seems simple, but not many cuisines across the world whip up so many varieties of fermented milk drinks. Other cuisines, however have a large array of fermented milk products. We can borrow their ingredients and lend them our technique, thus unshackling lassi from yogurt and let it be made from fermented milk across the world.

Though Indian lassis are made from cow / buffalo milk, lassis can be made from any fermented milk. Each culture has its own way of fermenting milk and almost all of them can be turned into delicious lassis. Using the Indian technique of blending fermented milk with a variety of flavourings and additives, a large variety of global lassis can be created.

The base of all lassis is fermented milk. This is blended with a variety of flavourings as listed in column 2 and additives listed in column 3 to give a thousand different exotic lassis

 The bases are listed below :

Kefir, from Caucasus, is milk ( usually from goat / camel)  fermented with Kefir grains into a thin yogurt.

Viili is a Finnish version of yogurt made by curdling milk with special bacteria. Like Indian yogurt, previously made Viili is used as a starter for the next batch. 

Kaymak, from Turkey is fermented milk made by boiling milk and then slowly simmering it for hours over gentle heat. The cream is then skimmed and fermented into mild, rich paste.

The central Asian Kumis is fermented mare's milk. Commercial Kumis uses cow's milk, mixed in with various additives, to make it similar to mare's milk.

Filmjölk, from Sweden is milk fermented by bacteria into a less sour version of normal yogurt.

The South African Amasi is made by fermenting unpasteurised cow's milk in a container made from calabash / hide sack.

Doogh , from Iran is very similar to carbonated buttermilk. Yogurt is beaten well, mixed with water and fermented so that the drink becomes fizzy. A shortcut is to mix in soda with yogurt.

The viscous Matsoni is Georgian version of yogurt.