Chilis to Chutneys
American Home Cooking With the Flavors of IndiaBook - 1998
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
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.
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.