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Betty Crocker Indian Home Cooking -- don't laugh!!

I received this book, written by Raghavan Iyer, a few years ago as a gift when I was just starting to know Indian food. It is very good and calls for no convenience products, in spite of what the title might lead you to think. I often make the pakoras, and my friend whose parents are Indian says they are better than his mom's (!!!). I often make the mulligatawny and bring it to work for lunch, where a lady I work with who immigrated from India says the soup is perfect. And don't get me started in the recipe for saag paneer.

Has anyone else tried this book? What do you think?

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  1. I like Raghavan Iyer, so I'm sure the book is good! I have 660 Curries and sometimes am overwhelmed by the number of recipes, so I should check it out,

    1 Reply
    1. re: sarahcooks

      + 1! the main reason not to laugh at bc"s indian home cooking is raghavan iyer!

      that said, i do not have it :) i have 660 curries though, and rec it highly to the op.

    2. i have not tried that book, but i do recall that when it was released, it was praised as pretty good as far as authenticity goes (as was the chinese betty crocker cookbook, iirc http://www.amazon.com/Betty-Crockers-... ). i read at that time that betty crocker cookbooks wanted to get the "real deal" cookbook authors with credibility in those cuisine areas. i recall this because i saved the little clipping, thinking that one day i'd pick it up.

      i found the saag paneer recipe:

      http://shazaminthekitchen.blogspot.co...

      1. I have the 600 Curries too; I bought it because I liked the BC one so much. Truth be told, I reach for the Betty Crocker one more often!

        4 Replies
        1. re: CanadaGirl

          Since it sounds like you have used this book a lot, I am hoping you can help me regarding the rice pilaf recipes. When the pilaf recipes call for dal, which you are instructed to stir-fry, can I assume they are meaning already cooked dal, and not the hard, dried lentils or split peas in their uncooked form?

          1. re: Sally53

            I don't know what the book intends, but I always cook the dried dal (presoaked, but not precooked) along with the rice.

            1. re: The Professor

              It seems like they'd still be pretty hard--to pre-soak, then stir-fry (the recipes call for stir-frying them with cashews for 1 to 2 minutes).

            2. re: Sally53

              The uncooked kind. As long as they're relatively fresh they will be soft enough.

          2. Never heard of the Betty Crocker one, but I'll go on a search for it. And Saag Paneer--I eat it almost daily every time we're in India. Frankly, I wasn't as impressed with 660 Curries--much tweaking of basic recipes over and over, but he's certainly a bona fide great chef.

            1 Reply
            1. re: pine time

              The recipe for saag paneer in the book is quite different from what I've had in restaurants, in a good way. Rather than a purée with bits of paneer, the spinach (which I know is just one type of saag) is just chopped and you can see bits of spices, ginger, etc. Yum.

            2. No I have not tried this book. I am only learning about Indian cooking. The title of the book is hilarious regardless.

              3 Replies
                1. re: alkapal

                  Anything with Betty Crocker is funny to me. Although Ajay Crocker is funny as heck as well.

                  1. re: alkapal

                    <what? you want ajay crocker?>

                    Nope. Betty Patel.