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

  • Chaat masala (page 8)

    from Chilis to Chutneys: American Home Cooking with the Flavors of India Chilis to Chutneys by Neelam Batra

    • Categories: Spice / herb blends & rubs; Indian
    • Ingredients: cumin seeds; carom seeds; mango powder; tamarind powder; black salt; ground ginger; dried mint; ground cayenne pepper
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Notes about Recipes in this book

  • Potato and tortellini curry

    • Logan92995 on June 29, 2023

      This was really good! It was a nice combo of a lot of tasty ingredients. The recommended topping of garam masala is a good addition towards the end of the dish. Though I am curious to see what some yogurt would have added to the dish. May have to give it a try on the next go around. Used Kale and cheese tortellini.

  • The Indian hamburger

    • billcranecos on August 07, 2020

      This makes a nicely seasoned patty, very flavorful. If I were to make this again, I'd consider frying the spices (and letting cool) before adding to the ground beef mixture to bring out more flavor.

  • Curried Chinese long beans with red potatoes

    • Yildiz100 on February 11, 2026

      A little bland. Needed to add some chili. More importantly , if you follow the technique and cook your potatoes in the tomato sauce , they are never going to get soft. Par-boil them in water first

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  • ISBN 10 0688156908
  • ISBN 13 9780688156909
  • Published Jun 25 1998
  • Format Hardcover
  • Page Count 320
  • Language English
  • Countries United States
  • Publisher HarperCollins Publishers Inc
  • Imprint William Morrow

Publishers Text

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 tandoor 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.

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