Chilis to Chutneys: American Home Cooking With The Flavors Of India

by Neelam Batra

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.

Genres: Cookbooks, Cooking

320 pages, Hardcover

First published March 4, 1998

Reviews

[Micah Berken · Rating 2 out of 5]

There are plenty of good recipes in this book. However, the use of pressure cookers, its tendency to crossover in to cooking of other ethnicities and its overuse of cilantro (it seems like EVERY recipe has at least a 1/2 cup of chopped cilantro in it!) disappointed me. Not necessarily bad, just not what I was looking for.

[Snail in Danger (Sid) Nicolaides · Rating 3 out of 5]

This had one nice recipe for warm summer weather that I got around to making - a chilled yogurt soup with spinach and ... I forget now if it was ginger or nutmeg. I think it was ginger. Nothing else really jumped out at me, though.