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Chilis to Chutneys: American Home Cooking With The Flavors Of India

Neelam Batra




[PDF.ye44] Chilis to Chutneys: American Home Cooking With The Flavors Of India

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 | #1844935 in Books |  William Morrow Cookbooks |  1998-02-18 |  1998-02-18 | Original language:English | PDF # 1 |  1.04 x7.83 x9.58l, | File type: PDF | 320 pages

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||12 of 12 people found the following review helpful.| I LOVE the cookbook "Chilis to Chutneys"!|By Belinda|So far I have made the Chicken Curry with Biryani Rice -- excellent, and the cardamom biscotti -- out of this world fantastic. Probably the most tasty and exciting biscotti I have ever tasted. It is true that this cookbook likes to mix Indian flavors with other cuisines in some of the recipes, but the results are no accid|.com |When Neelam Batra moved to the United States from India in 1973, she hardly knew how to cook a frozen pizza, let alone the many wonderful delicacies her mother had prepared for her back home. But though she didn't know much about preparing great food, she

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-t...

You can specify the type of files you want, for your device.Chilis to Chutneys: American Home Cooking With The Flavors Of India   |  Neelam Batra. I was recommended this book by a dear friend of mine.

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