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Chilis to Chutneys: American Home Cooking with the Flavors of India

Average customer rating:

I LOVE the cookbook "Chilis to Chutneys"!
I LOVE the cookbook "Chilis to Chutneys"!
Indian ingredients in american cuisine
She's the best cook around

Chilis to Chutneys: American Home Cooking with the Flavors of India
Neelam Batra
Manufacturer: Cookbooks
ProductGroup: Book
Binding: Hardcover

General | Baking | Cooking, Food & Wine | Subjects | Books

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ASIN: 0688156908

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When Neelam Batra moved to the United States from India in 1973, she hardly knew how to cook a frozen pizza, let alone the many wonderful delicacies her mother had prepared for her back home. But though she didn't know much about preparing great food, she knew what she liked and set about educating herself. Several years and many culinary experiments later, Batra began to teach cooking in Los Angeles and eventually wrote her first cookbook, The Indian Vegetarian. In her second effort, Chilis to Chutneys, Batra brings an Indian sensibility--and palate--to typically American foods. In Batra's kitchen, hamburgers are served with scallions and garam masala; pasta is topped with garden-fresh tomatoes, ginger, and mint; and pizza is topped with green cilantro chutney in place of the usual pepperoni or sausage. But Batra doesn't stop here; having imported Indian spices and seasonings to American dishes, she's equally happy to introduce something new to her own cuisine, thus you'll find such varied ingredients as wonton wrappers, tortillas, and premade pizza crusts figuring prominently in Batra's Indian recipes.

In addition to these innovative, tasty, and--for the most part--low-fat dishes, Neelem Batra offers advice about where to find ingredients, suggestions for preparing all types of foods (from meat to grains), and insight into traditional Indian cooking techniques and procedures. From Basmati Risotto to French Fries with Chaat Masala, these 200 recipes will imbue even everyday cooking with the spice of adventure.

Book Description

A ginger-scented hamburger on the grill. Steaming pasta redolent of eggplant and fenugreek. Stir-fried garlic with the pungent aroma of chopped cilantro. In Chilis to Chutneys author Neelam Batra takes familiar American fare and reinterprets it using her Indian spice cupboard and cooking know-how. Try French Fries with Chaat Masala, Pizza Naan with Green cilantro Chutney and Grilled Seekh Kebab Rolls, or Basmati "Risotto" with Wild Mushrooms for new taste-tingling twists on old favorites.

She also shows how traditional Indian preparations can make the transition to the American table. Think of curry as nothing more than a kind of stew. Use piquant chutneys as you would salsas to serve on the side with fish or chicken. And introduce the taste of the tandooe oven to your next barbecue with Grilled Ginger and Lemon Chicken Drumsticks and Flame Roasted Corn on the Cob.

Two hundred recipes in all, Chilis to Chutneys will add a welcoming zing to your everyday cooking.

Customer Reviews:

I LOVE the cookbook "Chilis to Chutneys"!.......2002-05-17

So far I have made the Chicken Curry with Biryani Rice -- excellent, and the cardamom biscotti -- out of this world fantastic. Probably the most tasty and exciting biscotti I have ever tasted. It is true that this cookbook likes to mix Indian flavors with other cuisines in some of the recipes, but the results are no accident. I have tried other Indian cookbooks, but only this one seems to turn out first rate results. The Chicken Curry with Biryani Rice seems Indian enough to me. I brought it to work and an Indian co-worker said it seemed authentically Indian to her. So I feel I can vouch that some of the recipes must be true to Indian cooking, while others (biscotti) are creative adventures with Indian flavors!

I LOVE the cookbook "Chilis to Chutneys"!.......2002-05-17

Indian ingredients in american cuisine.......2002-02-21

Neelam Batra has been made an attempt to substitute Indian ingredients in an american cuisine. A good book if you're trying to blend both.Photos would have been nice. But if you're looking for authentic Indian recipes, I suggest you look elsewhere.

She's the best cook around.......1998-07-02

I think this probably the best cook books in the world, no offense to her or anything, but this is definitley better than her first book. the details in her book are excellent and they make your mouth water. when she cooks and serves her platters, they look as if she is a restaurant owner like her friend who has an extraordinary restaurant on Wilshire. By the way she is my aunt and I really love her and her food!!! YUM!!!

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