Despatch within 5 days
Delve into the fascinating flavors and variety of Indian cuisine with this unrivaled recipe collection
You'll discover delicious choices for dishes that make Indian food unforgettable: crispy fritters; tangy pickles; chaat snacks and salads; refreshing yogurt raitas; richly flavored curries; comforting legume (dal) dishes; creative vegetable and meat main courses and side dishes; decadent desserts; and exotic drinks.
To guide your cooking, Neelam Batra provides time-and labor-saving methods, ingredient substitutions, and menu suggestions, and addresses modern health concerns without sacrificing flavor. This is a book Indian food lovers-and health-conscious eaters and vegetarians, too-can turn to for everyday meals and special occasions for years to come!
Table of Contents
THE INDIAN PHILOSOPHY OF FOOD AND MENU PLANNING.
A Meal from the American Pantry.
Easy Make-Ahead Meal.
Light Weeknight Dinner.
Summer Party Menu.
Winter Dinner Menu.
A Thanksgiving Meal.
A Vegetarian Diwali Celebration.
An Indian Banquet.
SPICES AND OTHER SEASONINGS.
Spices and Herbs (a guide).
Savory Spice Blends.
Masala Blends for Special Dishes.
Special South Indian Blends.
Dessert and Tea Masalas.
Basic Flavoring Pastes.
CHUTNEYS AND PICKLES.
Garlic and Chile Pepper Chutneys.
Bean and Legume Chutneys.
Puréed Fruit Chutneys.
Lime and Lemon Pickles.
Green Chile Pepper Pickles.
Other Vegetable Pickles.
STARTERS AND SNACKS.
Spicy Savories and Trail Mixes.
Pastry Crackers and Puff Pastries (Mathri).
Stuffed Fried Pastries (Samosae).
Fillings for Samosas.
Fritters (Pakorae or Bhajiae).
Sliced, Chopped, and Stuffed Vegetable Fritters.
Shredded and Minced Vegetable and Flour Mixture Fritters.
Cheese and Meat Fritters.
Savory Croquettes and Dumplings (Vadae).
Steamed Fermented Rice Cakes (Iddli).
Savory Bean and Rice Cakes (Dhokla).
Indian Street Foods.
Tikka Kabaabs and Marinades.
South Indian Soups (Rasam).
Bean and Lentil Soups.
Fish and Chicken Soups.
Fresh Chopped Salads (Cachumbar).
Bean and Legume Salads.
Potato and Root Vegetable Salads.
YOGURT RAITAS AND PACHADIS.
Raitas with Herbs and Greens.
Grilled or Roasted Vegetable Raitas.
Fresh and Dried Fruit Raitas.
South Indian Pachadis.
VEGETABLES ON THE SIDE.
Potatoes and Other Roots.
Squashes and Gourds.
Cauliflower, Cabbage, and Other Crucifers.
Spinach and Other Greens.
Carrots, Peas, and Other Basic Vegetables.
Savory Fruit Dishes.
Paneer Cheese Appetizers.
Paneer Cheese Scrambles and Side Dishes.
Paneer Cheese Main Dishes and Curries.
DRIED BEANS, LENTILS, AND PEAS (DAL).
Types of Beans, Peas, and Lentils.
To Cook Dried Beans, Lentils, and Peas.
Mung Beans (Mung Dal).
Lentils (Masoor Dal).
Split Pigeon Peas (Toor Dal).
Urad Beans (Urad Dal).
Split Chickpeas and Split Peas (Channa Dal and Muttar Dal).
Mixed Beans and Lentils.
Whole Dried Bean Dishes.
Whole Chickpea Dishes.
Classic Vegetable Curries.
Savory Fruit Curries.
Mixed Vegetable Curries.
Vegetable Ball (Koftas) Curries.
Nugget and Chickpea Flour Curries.
Special Yogurt Curries.
Grilled and Dry-Cooked Chicken Dishes.
Chicken Dishes with Greens.
Yogurt Chicken Curries.
Ground Chicken Curries.
Classic Lamb Curries.
Lamb and Grain Curries.
Lamb Chop and Cutlet Dishes.
Whole Leg of Lamb and Rack of Lamb.
Ground Meat and Meat Balls (Keema and Kofta).
Regional Meat Specialties.
Fish and Shellfish.
Fried, Grilled, and Baked Fish.
Plain and Steamed Rice Dishes.
Simple Herbs and Spices Pilafs.
South and West Indian Vegetarian Rice Dishes.
Vegetarian Pilafs (Sabzi kae Pullao).
Layered Rice Dishes (Biryani ).
Special Grain and Lentil Dishes (Khichadi s).
Other Grain Pilafs.
BREADS AND CREPES.
Simple Griddle Breads.
Griddle-Fried Breads (Paranthas).
Stuffed Griddle-Fried Flatbreads.
Puffed Deep-Fried Breads (Pooriyan).
Oven-Grilled Naan and Other Breads.
Crepes and Pancakes.
Milk-Based Puddings (Kheer, Payasam, and Payesh).
Custards and Mousses.
Indian Ice Creams (Kulfi).
Indian Ice Cream Desserts.
Milk Fudge (Burfee).
Paneer Cheese Specialty Desserts.
HOT AND COLD BEVERAGES.
Yogurt Drinks (Lussi).
Indian Cooking Glossary.
Mail and Internet Sources.
About the Author
Neelam Batta was born in New Delhi, India, and lived there until she got married and moved to Los Angeles with her husband, Pradeep, in 1973.
Living in America, far from home and with no Indian restaurants and no Indian grocery stores in sight, she faced a crucial challenge-how to enjoy the foods she knew and loved. She set out to recreate the dishes with the ingredients she had available to her. Although she learned the basics of Indian cooking at her mother's side as she was growing up, she had no formal training in Indian cuisine. Her knowledge was developed as she recreated dish after dish in her Los Angeles kitchen, as she visited and toured India to understand more about the regional foods and cooking styles, and as she sampled regional dishes and home-cooked favorites and talked about Indian cooking with friends, family, and restaurant chefs from all over India.
Her re-creations of the classics and her own adaptations won raves from her friends and her family, which, over time, included two daughters, Sumita and Supriya and son-in-law Monti. She soon found herself being invited to teach at local cooking schools in Santa Monica, where she has since taught cooking for 18 years.
She has written two cookbooks, The Indian Vegetarian and Chilis to Chutneys. She has also been a guest and on-air instructor for national TV cooking show in the United States and India. She continues to live in Santa Monica, California, with her husband, Pradeep.