Chilis to Chutneys

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.

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

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.

General

ISBN		9780688156909
Fiction/Non-Fiction		Non-Fiction
Publisher		William Morrow & Co
Pages		320
List Price		$25.00
Author		Batra, Neelam
Publication Date		03/01/1998
Release Status		Out of Print
Format		Hardcover
Language		English
Measurements		Height: 9.5 Inches (US) Width: 8.25 Inches (US) Thickness: 1.25 Inches (US) Unit Weight: 1.75 Pounds (US)