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1,000 Indian Recipes (Small Print) Hardcover – Oct 10 2002

11 customer reviews

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Product Details

  • Hardcover: 704 pages
  • Publisher: Houghton Mifflin Harcourt; 1 edition (Sept. 26 2002)
  • Language: English
  • ISBN-10: 0764519727
  • ISBN-13: 978-0764519727
  • Product Dimensions: 18.7 x 4.9 x 23.2 cm
  • Shipping Weight: 1.4 Kg
  • Average Customer Review: 4.8 out of 5 stars  See all reviews (11 customer reviews)
  • Amazon Bestsellers Rank: #271,748 in Books (See Top 100 in Books)
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Product Description

From the Back Cover

1,000 INDIAN Recipes

It's Like Getting 5 Cookbooks for the Price of 1

  • Spice Blends
  • Starters, Snacks, Soups, and Salads
  • Curries and Entrées
  • Chutneys and Sides
  • And Much More!

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!

Praise for 1,000 Indian Recipes

"Neelam's passions and knowledge of her homeland's cuisine and history shine through on every page. Both experts and novices alike will find this encyclopedic compendium of Indian dishes refreshing and insightful."

"I can't wait to sample her recipes for paneer, her salads and flatbreads, and of course, the chutneys and curries. Make room for Neelam Batra's book on your kitchen bookshelf!"

"To Savor a proper curry is to feel your palate awakened to an explosion of flavor. Neelam's recipes simmer with the fire of life."

About 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.

Inside This Book

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First Sentence
I have lived (and have enjoyed living) in the United States for 30 years, but I will always be connected to India. Read the first page
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Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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Customer Reviews

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Most helpful customer reviews

4 of 4 people found the following review helpful By abcd on July 9 2004
Format: Hardcover
The author has provided a book for my generation. Many second generation Indians know what they like to eat, but don't know exactly how to make it. By supplying us with a nearly inexhaustible list of recipes she is allowing my wife and I to eat food that we grew up with and enjoy. In this book, we find a way to make it just like our mothers did. I hope you enjoy this food as much as I do.
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3 of 3 people found the following review helpful By Diamondz on Jan. 21 2009
Format: Hardcover
This recipe book is jam packed with more recipes than you could possibly ever need. I admit the index is not very good and it can be hard to find the recipe that you're looking for out of the 1000 included in the book but the sheer amount of quality recipes makes up for it. The recipes cover every food taste (Vegetarian, Seafood, Chicken, Lamb, Beef) and the author provides options for ingredient substitutions. I would highly recommend this book and the price is not bad either!
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1 of 1 people found the following review helpful By Caroline Wells on March 16 2010
Format: Hardcover
As an Indian food fanatic, I was unhappy with the results from other Indian food recipes I found online. This book has changed the way I cook and, not kidding, changed my life for the better. The chicken curries and lamb curries I have made from Neelam's cookbook have knocked my husbands socks off. Thank you Neelam, I hope you are reading this review. You are my surrogate Indian mother!
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Format: Hardcover
I am a white American twenty-something who married a man from India. As a new bride, I was faced with the concern of what to cook for our meals. I wanted the dishes to be what we both liked, but more importantly, I wanted my husband to feel at home. Several times I heard my husband comment on how he likes his food. "No spice. No life," he would always joke. Knowing that Indian food was spicy, I had my answer.
However, I wanted the food to tast authentic. I wanted the combinations of the dishes to mix well. You wouldn't serve friends and family Steak and pizza with a side of cream cheese, would you? Nah, I didn't think so. I was unsure of what books to purchase, and who the 'good' Indian cooks were, but I thought, "How could you go wrong with 1,000 Indian recipes?"
Every meal that I have cooked from this book has been splendid. My first attempt at Indian cooking was the Basic Chicken Curry recipe. As my husband took his first bite, I eagerly awaited his reaction. "How is it?" He replied with, "This is exactly how an Indian would make it!" Relief fell upon my heart and I knew this book was a winner.
This book is not for a beginner. However, an expert would consider the recipes child's play. They take anywhere from 30 minutes and much longer for the one's that need to marinate in special sauces for at least 8 hours. To be able to cook all of the recipes, you should live near an Indian/Arabic/or Ethnic food store, or at least be willing to purchase hard to find ingredients online. Required utensils would be your basic cooking ones, a blender, a coffee grinder, and a food processor. They will definitely make time go by quickly with this book. You will find your most basic recipes, some originals of Ms.
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By E Rice on Sept. 20 2003
Format: Hardcover
this is a very, very good cookbook. i have more indian cookbooks than i will admit to, and this one is among the very best. it is not a coffee table book, there are no photos, it is a cookbook for the serious cook who wants great recipes. it is also a great bargain compared to many other indian cookbooks, most of which do not come close to having this number of recipes.
there is an abundance of masala recipes that will simplify cooking for those of us who cook indian frequently. there are many of batra's own recipes, such as the savory apple recipes, that are wonderful. there is a remarkable list of ingredients it the beginning, which maybe the best list i have in all my many, many indian cookbooks, including those by jaffrey and sahni. there is a glossary of indian cooking terms in the back that is very convenient and extensive. the recipes in each section are nicely organized by type of main ingredient (all the cauliflower recipes are together, all the chickpea dals are together, etc.). i also like the color of the ink--as in her first book, it is a very pleasant and easy to read mid-magenta.
the recipes are wonderful. along with a good number of familar recipes, there are recipes unlike any others in my other cookbooks, such as the hyderabadi chicken and cracked wheat and several recipes from goa that are not vindaloo. the instructions are quite good.
criticisms: i have her first cookbook, the vegetarian one, and a brief comparison showed that many of the vegetable recipes in this book are only slightly changed from that one. this is not a bad thing, since batra's recipes are good, but it is a bit disappointing.
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Format: Hardcover
I cannot recommend this book highly enough. After a trip to India two years ago, I realized that Indian restaurant food throughout the U.S. doesn't come close to the fabulous flavors of this cuisine. The first books I used after my return were the two by Maya Kamal, which are excellent. This work, however, is so much more comprehensive and extensive that it is a MUST for those of us who are interested in dishes beyond curries (although the curry recipes are great). In addition, Ms. Batra's suggestions for American adaptations of Indian ingredients (e.g., using flour tortillas for samosa wrappers) are very helpful. I just finished making three of her chutneys -- spicy apple, cilantro, and cocount-tamarind -- and each was outstanding.
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