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Betty Crocker's Indian Home Cooking Hardcover – April 15, 2001

4.7 out of 5 stars 42 customer reviews

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Editorial Reviews

From the Inside Flap

Betty Crocker's Indian Home Cooking Namaste! Vannakam! With this welcome in two of India's many languages, Betty Crocker and culinary expert Raghavan Iyer invite you to join them in exploring the wonders of Indian food. If you enjoy a good food adventure, you'll love Indian cooking! With Betty and Raghavan as your guides, you'll savor the seductive aromas and flavors of Indian food in your own kitchen. Your tour of India's foods begins with a "pantry" guide to the ingredients that can get you started with a quick visit to the supermarket. The "magic" of Indian cooking is awakening your senses to all the wonderful spices that transform everyday ingredients into the truly exceptional. You can experience all the exotic flavors of India with eleven basic spices and a few choice lentils and beans that are widely available. You'll find that many staples of the Indian kitchen—spinach, potatoes, shrimp, yogurt and rice—are your favorites too. Turn to complete glossaries on spices and seasonings; fresh produce; and lentils and grains for in-depth explanations and photographs. Raghavan's lyrical memories, amusing stories and insightful descriptions of India, which accompany the recipes, give each one a context in the culture of this vast land. Now you're ready to cook! With over 180 recipes to choose from, there are dishes for every occasion—from an easy side to add pizzazz to weeknight dinners, like Spicy Potato Fry, to a great center-piece for a party, like Seafood Pilaf with Saffron. Find classic favorites that you've probably enjoyed at Indian restaurants, like crispy potato samosas, grilled chicken tandoori and home-baked naan breads. Always wanted to make Chai, the spiced tea that's so popular in coffee bars? The authentic and easy recipe that everyone drinks in India is here. Whatever you're in the mood for, you'll find it here. If you like to cook meatless meals once in awhile, you'll get lots of ideas and inspiration. Turn to the chapter on lentils for warming options like North Indian Chili. Crazy for breads? Serve Spiced Puffed Breads or Onion-filled Tandoori Breads to make any meal extra-special. Check out the desserts chapter for irresistible sweets like Banana-Coffee Ice Cream and Fresh Fruit with Cooling Spices. Or when you want an unforgettable dinner party or a fun picnic, just glance at the Indian menus section for great suggestions. Filled with beautiful food photography as well as gorgeous photographs of the people of India, her monuments and places of natural beauty, this book will transport you to a far-off land of enticing flavors. Visit Hungry Minds on-line at www.hungryminds.com

From the Back Cover

Betty Crocker's Indian Home Cooking Betty Crocker and Ragahavan Iyer unlock the magic of Indian food with more than 180 authentic recipes. The Flavors of Indian Food are so alluring—fragrant and fluffy rice, tender morsels of meat and chicken, creamy and aromatic sauces, hot baked breads studded with spices, mouth-tingling chutneys and pickles. These authentic flavors are yours to be discovered and enjoyed. Betty Crocker's Indian Home Cooking takes you on a tour of India's food and landscape with captivating photos. And the savory recipes allow you to capture the aromas of India in your own kitchen. Traditional Indian Favorites: Pastry Shells with Spiced Potatoes Punjabi Samosas • Almond-Lamb Curry Roghan Josh Marinated Grilled Chicken Tandoori Murghi • Darjeeling Tea with Cardamom Chai Authentic Regional Specialties: Grilled Fish with Garlic and Cream Malai Maach • Pork in Cashew-Pepper Curry Sorpotel Mixed Vegetable Stew with Coconut Avial • Rice-Lentil Pancakes Uttapam Versatile Vegetarian Options: Homemade Cheese with Spinach Saag Paneer • Grilled Eggplant Pâté Baingan Bhurta North Indian Chili Rajmah • Layered Rice-Potato Pilaf Aloo Biryani For more great ideas visit www.bettycrocker.com and Hungry Minds on-line at www.hungryminds.com

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Product Details

  • Hardcover: 336 pages
  • Publisher: Betty Crocker; 1 edition (April 15, 2001)
  • Language: English
  • ISBN-10: 0764563157
  • ISBN-13: 978-0764563157
  • Product Dimensions: 8.3 x 0.8 x 10.3 inches
  • Shipping Weight: 2.5 pounds
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (42 customer reviews)
  • Amazon Best Sellers Rank: #453,248 in Books (See Top 100 in Books)

Customer Reviews

Top Customer Reviews

By indiestar VINE VOICE on April 29, 2001
Format: Hardcover Verified Purchase
I was born in India and have a plethora of cookbooks dedicated to Indian cookery - my favourites are ones by Madhur Jaffrey. But this book by Raghavan Iyer is really very good. The photos are beautiful and make everything look just like it did on the table when I was growing up. Iyer's comments are interesting and helpful and the recipes are written with ingredients readily available in the U.S. I highly recommend this book to both people that are fmailiar with Indian cooking and to those that are experimenting.
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Format: Hardcover
We've been looking for an Indian cookbook off and on for months (something to reproduce some of the entrees at the great Indian buffets here in Seattle). Many cookbooks are too obscure, using ingredients that are impossible to find or impossible to even determine what they are. Others are so basic that they seem modified to meet western ideas about what tastes good.

When I saw this book with Betty Crocker in the title, I thought, "Yeah, right. I'm sure Betty knows all about aloo gobi and masala dosa..." But it turns out she does!

This is a remarkable cookbook with many of the traditional dishes in easy-to-use (yet authentic) recipes. Spices are recognizable and when ground fresh with a mortar and pestle they are very aromatic and delicious.

We were very favorably surprised. Way to go Betty!
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Format: Hardcover
As an Indian who grew up in India and migrated to the U.S a little over two years ago, my knowledge of cooking was limited to instant noodles. Being a passionate foodie on a student budget and a new wife (double whammy, my husband was also a student at the time), I taught myself to cook by watching food TV. but my husband , a vegetarian (I've now taken care of that, whew!) missed his simple dal chawal subji (rice, lentils and usually dry vegetable--a regular everyday meal in every Indian household), and food TV wasn't much help! I started surfing the internet for recipes until a friend gifted me this book. What a lifesaver! I highly recommend it to anyone interested in learning the fundamentals of Indian cooking (since then I've bought and sampled several cookbooks from renowned Indian chefs and nothing stands up to this in-depth and enriching culinary must-have)The introduction and explantion about each spice and its use was an eye-opener, and the recipes are not limited to one region of India. You won't find any use of generic curry powder-- all the ingredients are exactly what an Indian housewife in India would use, and the proof is in the eating. Forget the heavy cream sauces of mughlai food and the sad massacre of South Indian Sambhar and dosas that that have come to represent Indian cooking in the U.S-- this is as close to the real thing as you can get. Even now I turn at least twice a week to pick out a recipe for something as simple as making paneer or as complex as a biriyani. The text is simple, the pictures are wonderful and the English names of Indian ingredients make it easy for someone shopping in an ethinic section of say a New York gorcery store.Read more ›
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Beginners will learn a great deal from the full page photos in the written introduction, the first section about spices, spice mixes, and their preparation. Experienced cooks will enjoy reading the sample Indian menus given on page 322 and looking at the fine introduction given. No cookbook so far gives such a fine and photographic introduction to tools, etc. Kudos to the author for making this part of the book. The masala section is very abbreviated - only a few blends given-we want more! For the next book by this author Id like to see some simple make ahead blends for use in vegetarian recipes. For more advanced information about masalas from the Sout specifically, see the great South Indian cookbook, "Darshan" by Padma R. This book is my bible for "pudis" or South Indian powders and dry chutney powders. I wold have liked to see perhaps a simple flax seed pudi in this book.
Strong recipes here for the beginnig cook include the batter breads-similar to pancakes- and the grilled meat recipes. Any beginner would benefit ftom trying these out because they offer a platform (meat or pancakes) for learning about speices and for educating your palate. Meat dishes are far less complicated than many vegetarian recipes.
Beginners will benefit from the techniques given for the meat and the batter bread recipes. The book tries to do the impossible-encompass the food of 14 language regions and bring it into the American kitchen. I thikn this is an admirable job. I have a few bones to pick which follow. But I heartily reccommend the book to my American friends looking to learn how to cook Indian food.
Some photos are misleading, however. The uppama on page 231 looks far too wet and the yogurt rice on page 215 looks far too dry.
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Format: Hardcover
This is a good book for people with a casual interest in Indian cooking but if you are really looking for that rich tapestry of flavor and texture that is truly Indian cooking you may be disappointed. The book's ingredients and preparation methods are relatively simple, making it easy for newcomers to make their favorite Indian dish or try out a new chutney. However, Indian cooking is all about spices and I believe the authors compromised on taste in the interests of simplicity. The recipes I fixed looked great but always seemed to be lacking in terms of taste. After trying a dozen recipes with lack luster results I discarded this cookbook in favor of other books with more authentic tastes. In summary, if you want great illustrations and some easy recipes give this book a try. If you truly want to experience the tastes of India, I recommend you try Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking or The Spice is Right: Easy Indian Cooking for Today.
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