1,000 Indian Recipes

( 10 )

Overview

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, ...

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1,000 Indian Recipes

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Overview

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!

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Product Details

  • ISBN-13: 9780764519727
  • Publisher: Houghton Mifflin Harcourt
  • Publication date: 9/26/2002
  • Series: 1,000 Recipes Series
  • Edition number: 1
  • Pages: 704
  • Sales rank: 318,168
  • Product dimensions: 7.62 (w) x 9.32 (h) x 2.08 (d)

Meet the Author

NEELAM BATRA was born in New Delhi, India, and moved to Los Angeles with her husband, Pradeep, in 1973. She has taught at local cooking schools in Santa Monica for 18 years, and is the author of two cookbooks, The Indian Vegetarian and Chilis to Chutneys. She has also been a guest and on-air instructor for national TV cooking shows in the United States and India. She lives in Santa Monica, California, with her husband, Pradeep.

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Table of Contents

Dedication.

Acknowledgments.

Introduction.

THE INDIAN PHILOSOPHY OF FOOD AND MENU PLANNING.

Menus.

A Meal from the American Pantry.

Easy Make-Ahead Meal.

Light Weeknight Dinner.

Summer Party Menu.

Winter Dinner Menu.

Holiday Brunch.

Fourth-of-July Barbecue.

A Thanksgiving Meal.

A Vegetarian Diwali Celebration.

An Indian Banquet.

Helpful Hints.

SPICES AND OTHER SEASONINGS.

Spices and Herbs (a guide).

Spice Blends.

Curry Powders.

Garam Masalas.

Savory Spice Blends.

Masala Blends for Special Dishes.

Special South Indian Blends.

Dessert and Tea Masalas.

KITCHEN BASICS.

Basic Techniques.

Basic Ingredients.

Basic Flavoring Pastes.

CHUTNEYS AND PICKLES.

Green Chutneys.

Coconut Chutneys.

Garlic and Chile Pepper Chutneys.

Bean and Legume Chutneys.

Yogurt Chutneys.

Puréed Fruit Chutneys.

Preserved Chutneys.

Sonth Chutneys.

Mango Pickles.

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.

Potato Snacks.

Savory Croquettes and Dumplings (Vadae).

Steamed Fermented Rice Cakes (Iddli).

Savory Bean and Rice Cakes (Dhokla).

Indian Street Foods.

Potato Patties.

Kabaabs.

Tikka Kabaabs and Marinades.

SOUPS.

Basic Broths.

Tomato Soups.

South Indian Soups (Rasam).

Bean and Lentil Soups.

Vegetable Soups.

Yogurt Soups.

Fish and Chicken Soups.

SALADS.

Fresh Chopped Salads (Cachumbar).

Tomato Salads.

Cabbage Salads.

Marinated Salads.

Bean and Legume Salads.

Potato and Root Vegetable Salads.

Green Salads.

Fruit Salads.

Non-Vegetarian Salads.

YOGURT RAITAS AND PACHADIS.

Basic Raitas.

Vegetable Raitas.

Raitas with Herbs and Greens.

Grilled or Roasted Vegetable Raitas.

Fresh and Dried Fruit Raitas.

Dumpling Raitas.

Meat Raitas.

South Indian Pachadis.

VEGETABLES ON THE SIDE.

Potatoes and Other Roots.

Eggplant.

Squashes and Gourds.

Cauliflower, Cabbage, and Other Crucifers.

Okra.

Spinach and Other Greens.

Carrots, Peas, and Other Basic Vegetables.

Mixed Vegetables.

Savory Fruit Dishes.

PANEER CHEESE.

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.

VEGETARIAN CURRIES.

Curry Sauces.

Classic Vegetable Curries.

Potato Curries.

Greens Curries.

Savory Fruit Curries.

Mixed Vegetable Curries.

Vegetable Ball (Koftas) Curries.

Nugget and Chickpea Flour Curries.

Special Yogurt Curries.

NON-VEGETARIAN FARE.

Eggs.

Scrambled Eggs.

Omelets.

French Toast.

Egg Curries.

Chicken.

Grilled and Dry-Cooked Chicken Dishes.

Chicken Dishes with Greens.

Chicken Curries.

Yogurt Chicken Curries.

Ground Chicken Curries.

Meat.

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.

Shrimp Dishes.

Seafood Curries.

Fried, Grilled, and Baked Fish.

Fish Curries.

RICE.

Plain and Steamed Rice Dishes.

Simple Herbs and Spices Pilafs.

South and West Indian Vegetarian Rice Dishes.

Vegetarian Pilafs (Sabzi kae Pullao).

Non-Vegetarian Pilafs.

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.

Special Breads.

Crepes and Pancakes.

DESSERTS.

Prasaad Offerings.

Halva .

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.

Other Desserts.

HOT AND COLD BEVERAGES.

Yogurt Drinks (Lussi).

Milk Drinks.

Fruit Coolers.

Teas (Chai).

Indian Cooking Glossary.

Mail and Internet Sources.

Index.

About the Author.

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Customer Reviews

Average Rating 4
( 10 )
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Sort by: Showing all of 10 Customer Reviews
  • Anonymous

    Posted December 28, 2011

    Definitely the best indian cookbook

    I no longer look for indian recipe cookbooks since I bought this book. It is comprehensive, exact and practical and adapted to products available in this country. It is definitely my guide when I want to try different recipes. I would highly recommend it.

    3 out of 3 people found this review helpful.

    Was this review helpful? Yes  No   Report this review
  • Anonymous

    Posted February 9, 2009

    Great Book

    Very comprehensive book for the beginner or advanced cook. Have never made Indian before this cookbook and now have made 20 recipes, delicious and healthy! would highly recommend.

    2 out of 2 people found this review helpful.

    Was this review helpful? Yes  No   Report this review
  • Anonymous

    Posted March 26, 2012

    Love this cookbook!

    Everything I have made from this cookbook has turned out great, and become something my family craves. Recipes look complicated, but are actually quite easy. The directions are precise. The page with the recipe for naan is a mess because I've made it so many times!

    1 out of 1 people found this review helpful.

    Was this review helpful? Yes  No   Report this review
  • Anonymous

    Posted May 27, 2006

    These recipes are already available online

    I just bought this book and I didnt find anything special abt it bcos most of the recipes are available online...I mean they are more or less same.I returned this book since I already knew most of the recipes and and I thought that there will be something different but theya are almost the same.They have the most common recipes.

    1 out of 1 people found this review helpful.

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  • Anonymous

    Posted January 5, 2005

    Not so good

    Without exception, everything I have made from this book has been a miserable failure. Salt quantities seem to be off, things don't cook the way they are described, there are many typos which leave you guessing. I no longer use it for recipes but it does come in handy as a reference since it gives many definitions and descriptions of Indian spices.

    1 out of 1 people found this review helpful.

    Was this review helpful? Yes  No   Report this review
  • Anonymous

    Posted December 29, 2012

    Keeps crashing

    I would love to read this and cook from it, alas it will not open for me. I will gladly change my review if this is fixed.

    Was this review helpful? Yes  No   Report this review
  • Anonymous

    Posted March 1, 2009

    No text was provided for this review.

  • Anonymous

    Posted September 27, 2010

    No text was provided for this review.

  • Anonymous

    Posted March 24, 2012

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  • Anonymous

    Posted August 8, 2009

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