Chilis to Chutneys

Chilis to Chutneys

American Home Cooking With the Flavors of India

Book - 1998
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Baker & Taylor
Gathers recipes imbuing such familiar American foods as scrambled eggs, pizza, roast turkey, rice pudding, and mashed potatoes with the tastes of India

Blackwell North Amer
French Fries with Chaat Masala, Thin Crust Pizza with Garbanzo Beans and Cilantro, Penne in Tomato-Basil-Coriander Sauce, Frozen Saffron Yogurt - what's going on here? In Chilis to Chutneys, author Neelam Batra reinterprets American cooking with the aromatic ingredients of the Indian spice cupboard. Neelam has a passion for her native Indian cuisine, but she understands American tastes just as well. She explains how to create Indian spice mixes in your kitchen and how to use them.
Chilis to Chutneys proves that all your American favorites - scrambled eggs (with ginger, cilantro, and thyme), mashed potatoes (with coriander and serrano peppers), roast turkey (with garlic, mint, and lemon juice), rice pudding (with saffron threads and cardamom pods) - can be transformed with the help of Indian flavors.

& Taylor

Taking familiar American fare and spicing it up with such flavors as ginger, cilantro, and curry, the author of The Indian Vegetarian offers more than two hundred recipes, including Grilled Seekh Kebab Rolls, French Fries with Chaat Masala, and Flame-Roasted Corn on the Cob.

Publisher: New York : William Morrow, 1998.
Edition: 1st ed.
ISBN: 9780688156909
Branch Call Number: 641.5954 BAT
Characteristics: xv, 320 p. ; 24 cm.


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