|
- Yam
- "Suar Aaloo" in Urdu -
is the edible, starchy, tuberous roots of several related species of plants used as a staple food in tropical areas.
- Yeast
- "Khameer" in Urdu -
also called "Baker's Yeast", is the common name for the strains of yeast used as a leavening agent in baking bread and bakery products, where it converts the fermentable sugars present in the dough into carbon dioxide and ethanol.
- Yellow Gram Lentils
- "Chana Dal" in Urdu -
is one common type of Gram Lentil of the many other types. This type is commonly cooked as a Curry or Lentil Fry Dish.
- Yellow Onion
- "Pyaz" in Urdu -
is a variety of dry onion with a strong flavor. White inside, its layers of papery skin have a yellow-brown color.
- Yellow Split Peas
- "Toor Dal" or "Arhar Dal" in Urdu -
may also be referred as, "Pigeon Pea" and is a glassy dark yellow split pea, similar to chana dal.
- Yoghurt
- "Dahi" in Urdu -
also spelled as "Yogurt" or also called "Plain Yogurt", is a dairy product produced by bacterial fermentation of milk. Fermentation of lactose produces lactic acid, which acts on milk protein to give yogurt its texture and its characteristic tang.
- Yogurt
- "Dahi" in Urdu -
also spelled as "Yoghurt" or also called "Plain Yogurt", is a dairy product produced by bacterial fermentation of milk. Fermentation of lactose produces lactic acid, which acts on milk protein to give yogurt its texture and its characteristic tang.
- Yolk
- "Zardi" in Urdu -
also called, "Egg Yolk", is the yellow round in an egg, which contains all of the fat and is a good source of protein, iron, vitamin A, vitamin D, choline, and phosphorus. The egg white is a good source of protein and riboflavin .
|
|
