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Madhur Jaffrey's Spice Kitchen: Fifty Recipes Introducing Indian Spices and Aromatic Seeds by Madhur Jaffrey

Recipes (54)
Notes (13)
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Soothing cauliflower soup with coriander (gobi ka shorva)
- 1
- Categories: Soups; Appetizers / starters; Indian
- Ingredients: chicken stock; ginger; ground cumin; ground coriander; turmeric; potatoes; cauliflower; heavy cream
Yogurt soup with cumin (safed shorva)
- 0
- Categories: Soups; Appetizers / starters; Indian
- Ingredients: chicken stock; yogurt; ginger; cucumbers; tomatoes; cumin seeds; coriander leaves
Spicy cashews (tale caju)
- 0
- Categories: Canapés / hors d'oeuvre; Indian; Vegan; Vegetarian
- Ingredients: raw cashew nuts; ground cayenne pepper; cumin seeds
Ajwain-flavored chicken (murgh ke mazedar tukray)
- 0
- Categories: Appetizers / starters; Indian
- Ingredients: chicken breasts; turmeric; ground cayenne pepper; ground cumin; ajwain seeds
Easy kebabs (tala gosht)
- 0
- Categories: Appetizers / starters; Indian
- Ingredients: lamb shoulder; ginger; green chiles; ground cayenne pepper; garam masala
- Accompaniments: Spinach with ginger, fennel and black cumin (saag); Lentils with cumin and asafetida (mili dal)
A dry chutney or "dip" (sookhi chutney)
- 0
- Categories: Chutneys, pickles & relishes; Indian
- Ingredients: coriander seeds; cumin seeds; almonds; ground cayenne pepper
Tangy green beans with ajwain and ginger (chatpatee sem)
- 1
- Categories: Side dish; Indian; Vegan
- Ingredients: green beans; cumin seeds; ajwain seeds; ginger; ground cumin; ground coriander; amchur
- Accompaniments: Eggplant baked in a sweet-and-sour tamarind sauce (khatte meethe baigan); Lentils with cumin and asafetida (mili dal); Rice and peas with garam masala (matar aur sooay ka pullao); Shrimp in mustard seed and green chili sauce (chingri bhapey); Shrimp in a creamy aromatic sauce (bhagari jhinga)
Broccoli with garlic and mustard seeds (subzi)
- 0
- Categories: Side dish; Indian
- Ingredients: mustard oil; brown mustard seeds; Calabrese broccoli; green chiles
Carrots with raisins, ajwain, and mint (pudina gajar)
- 1
- Categories: Side dish; Indian; Vegan; Vegetarian
- Ingredients: ajwain seeds; urad dal; golden raisins; carrots; green chiles
- Accompaniments: Spinach with ginger, fennel and black cumin (saag); Whole fish in fresh green chutney (hare masale ki macchi)
Browned cabbage with fennel and onions (bhuni band gobi)
- 1
- Categories: Side dish; Indian; Vegan; Vegetarian
- Ingredients: green cabbage; fenugreek seeds; cumin seeds; fennel seeds; ginger; garam masala; onions
- Accompaniments: Bazaar potatoes (bazaari aloo); Lentils with cumin and asafetida (mili dal); Griddle breads with ajwain and black pepper (ajwain ke parathay); Barbecued leg of lamb with a spicy, lemony marinade (sainki hui raan)
Stir-fried cauliflower with ginger (sookhi gobi)
- 0
- Categories: Side dish; Indian; Vegan; Vegetarian
- Ingredients: ginger; asafoetida; ground coriander; cauliflower; garam masala; amchur
- Accompaniments: Lima beans with tomatoes and raisins (hari phali); Salmon poached with spinach and Bengali five-spice mixture (panchporan vali macchi); Pork in a tamarind sauce (khatta gosht); Lamb in an almond sauce (gosht badami); Lamb in a tomato sauce (elaichi gosht); Peshawari kebabs (chappal kebab)
Eggplant baked in a sweet-and-sour tamarind sauce (khatte meethe baigan)
- 0
- Categories: Side dish; Indian; Vegan; Vegetarian
- Ingredients: tamarind chutney; eggplants
- Accompaniments: Tangy green beans with ajwain and ginger (chatpatee sem); Chicken and peas with cinnamon and bay leaves (murghi ka keema); Silken chicken (reshmi murgh); Delectable pork in a mustard spice mix (boti gosht); Barbecued leg of lamb with a spicy, lemony marinade (sainki hui raan)
Peas with whole cumin and mustard seeds (malaidar matar)
- 0
- Categories: Side dish; Indian; Vegetarian
- Ingredients: peas; cumin seeds; brown mustard seeds; heavy cream; garam masala
- Accompaniments: Griddle breads with ajwain and black pepper (ajwain ke parathay); Delectable pork in a mustard spice mix (boti gosht); Lamb in a tomato sauce (elaichi gosht)
Spicy, sour potatoes with cumin and amchoor (khatte zeera aloo)
- 0
- Categories: Side dish; Indian; Vegan; Vegetarian
- Ingredients: potatoes; cumin seeds; amchur; asafoetida; ginger
- Accompaniments: Spinach with ginger, fennel and black cumin (saag); Lentils with cumin and asafetida (mili dal); Whole fish in fresh green chutney (hare masale ki macchi); Delectable pork in a mustard spice mix (boti gosht); Barbecued leg of lamb with a spicy, lemony marinade (sainki hui raan)
Bazaar potatoes (bazaari aloo)
- 0
- Categories: Side dish; Indian; Vegan; Vegetarian
- Ingredients: potatoes; tomatoes; ginger; garam masala; asafoetida; cumin seeds; fennel seeds; brown mustard seeds
- Accompaniments: Browned cabbage with fennel and onions (bhuni band gobi); Spinach with ginger, fennel and black cumin (saag)
Spinach with ginger, fennel and black cumin (saag)
- 0
- Categories: Side dish; Indian; Vegetarian
- Ingredients: spinach; ginger; fennel seeds; black cumin (nigella) seeds
- Accompaniments: Carrots with raisins, ajwain, and mint (pudina gajar); Spicy, sour potatoes with cumin and amchoor (khatte zeera aloo); Bazaar potatoes (bazaari aloo); Chickpeas with ginger and cumin (dhabay kay chanay); Griddle breads with ajwain and black pepper (ajwain ke parathay); Silken chicken (reshmi murgh); Chicken with dried fruit (shahi murgh); Lamb in an almond sauce (gosht badami); Lamb in a tomato sauce (elaichi gosht)
Tomatoes cooked with Bengali spices (bangali timatar)
- 1
- Categories: Side dish; Indian; Vegan; Vegetarian
- Ingredients: tomatoes; cumin seeds; mustard seeds; fennel seeds; kalonji seeds; fenugreek seeds
- Accompaniments: Whole fish in fresh green chutney (hare masale ki macchi); Delectable pork in a mustard spice mix (boti gosht)
Zucchini in a yogurt dressing (dahi may zucchini)
- 1
- Categories: Side dish; Indian; Vegetarian
- Ingredients: zucchini; yogurt; mustard seeds; cumin seeds
- Accompaniments: Griddle breads with ajwain and black pepper (ajwain ke parathay); A chicken, legume, and vegetable stew (ek handi ka murgh aur dal); Peshawari kebabs (chappal kebab); Barbecued leg of lamb with a spicy, lemony marinade (sainki hui raan)
Lentils with cumin and asafetida (mili dal)
- 0
- Categories: Side dish; Indian; Vegan; Vegetarian
- Ingredients: split red lentils; yellow lentils; cumin seeds; asafoetida
- Accompaniments: Tangy green beans with ajwain and ginger (chatpatee sem); Browned cabbage with fennel and onions (bhuni band gobi); Spicy, sour potatoes with cumin and amchoor (khatte zeera aloo); Lamb in an almond sauce (gosht badami)
Lima beans with tomatoes and raisins (hari phali)
- 0
- Categories: Side dish; Indian; Vegan; Vegetarian
- Ingredients: baby lima beans; tomatoes; golden raisins; ajwain seeds; cumin seeds
- Accompaniments: Stir-fried cauliflower with ginger (sookhi gobi); Chicken with dried fruit (shahi murgh); Lamb in a tomato sauce (elaichi gosht); Beef baked with turnips and black pepper (shaljum vala dum gosht)
Chickpeas with ginger and cumin (dhabay kay chanay)
- 1
- Categories: Side dish; Indian; Vegan; Vegetarian
- Ingredients: chickpeas; canned tomatoes; cumin seeds; ginger; asafoetida
- Accompaniments: Spinach with ginger, fennel and black cumin (saag); Griddle breads with ajwain and black pepper (ajwain ke parathay)
Yellow rice with potato and cumin (peelay chaaval)
- 1
- Categories: Rice dishes; Side dish; Indian; Vegan; Vegetarian
- Ingredients: basmati rice; cumin seeds; potatoes; turmeric
Rice and peas with garam masala (matar aur sooay ka pullao)
- 1
- Categories: Rice dishes; Side dish; Indian
- Ingredients: basmati rice; garam masala; dill; peas
- Accompaniments: Tangy green beans with ajwain and ginger (chatpatee sem); Silken chicken (reshmi murgh); Chicken with dried fruit (shahi murgh); Pork in a tamarind sauce (khatta gosht)
Griddle breads with ajwain and black pepper (ajwain ke parathay)
- 0
- Categories: Bread & rolls, savory; Side dish; Indian; Vegetarian
- Ingredients: ajwain seeds; store-cupboard ingredients
- Accompaniments: Browned cabbage with fennel and onions (bhuni band gobi); Peas with whole cumin and mustard seeds (malaidar matar); Spinach with ginger, fennel and black cumin (saag); Zucchini in a yogurt dressing (dahi may zucchini); Chickpeas with ginger and cumin (dhabay kay chanay); Chicken and peas with cinnamon and bay leaves (murghi ka keema); Peshawari kebabs (chappal kebab)
Plain basmati rice (saaday chaaval)
- 0
- Categories: Rice dishes; Side dish; Indian; Vegan; Vegetarian
- Ingredients: basmati rice; green cardamom pods

Notes about this book

Notes about Recipes in this book

Zucchini in a yogurt dressing (dahi may zucchini)
- wester on January 01, 2010
  
  This is a lovely and very different way of cooking zucchini/courgettes, as a cooked salad with yogurt dressing. It combines well with lentil recipes. It's very aromatic, not too hot and the mustard seeds add a nice nutty flavor. Very easy to make as well.
Soothing cauliflower soup with coriander (gobi ka shorva)
- wester on December 31, 2009
  
  Subtle and aromatic. I increased the spices a bit, except for the cayenne, which I left out. I also decreased the amount of stock and cream. I used an immersion blender which works fine, although there were some small chunks of potato in the soup.
Yellow rice with potato and cumin (peelay chaaval)
- wester on January 01, 2010
  
  Colorful, aromatic, easy to make. A nice alternative to plain rice.
Browned cabbage with fennel and onions (bhuni band gobi)
- wester on January 01, 2010
  
  Nice but not brilliant.
Salmon poached with spinach and Bengali five-spice mixture (panchporan vali macchi)
- wester on January 01, 2010
  
  Very aromatic and the fish stays unbelievably moist.
Shrimp in a creamy aromatic sauce (bhagari jhinga)
- wester on January 01, 2010
  
  This is just so easy and so wonderful! Mix the sauce, wok the shrimp, heat it all through. Serve with rice. Enjoy! I used passata where this called for canned tomato sauce, I suppose it could be done with fresh tomatoes as well.
Rice and peas with garam masala (matar aur sooay ka pullao)
- wester on January 01, 2010
  
  Dill, rather than garam masala, is the flavor on the foreground here. This is one of those dishes you keep on making because it's easy, everybody likes it and yet it is distinctive. It's vegan if you replace the chicken broth with vegetable broth.
Tomatoes cooked with Bengali spices (bangali timatar)
- wester on January 01, 2010
  
  An aromatic way with tomatoes. Good cupboard recipe as well, if you use canned tomatoes.
Carrots with raisins, ajwain, and mint (pudina gajar)
- wester on January 01, 2010
  
  A nice way of serving carrots that enhances their sweetness. The mint crisps up nice, which is a good effect.
Tangy green beans with ajwain and ginger (chatpatee sem)
- wester on January 01, 2010
  
  Lovely but unspectacular. I think there was a bit too much cumin in the recipe.
Yogurt raita with roasted cumin (gajar aur kishmish ka raita)
- relph on January 31, 2010
  
  One of my favourites.
Chickpeas with ginger and cumin (dhabay kay chanay)
- wester on October 02, 2010
  
  Good aromatic but not too hot chickpeas. The tea did not make much difference visually. I put quite a lot of extra garam masala, lemon juice and ginger in with the final adjustments, sometimes nearly doubling the given amount. I would also greatly increase the amount of tomatoes next time, to as much as two cups. Served with rice and a salad.
Delectable pork in a mustard spice mix (boti gosht)
- wester on July 20, 2012
  
  A lovely dish. I made it with lamb shoulder instead of pork, as suggested, and that worked very well. It had to cook a bit longer than she suggested, possibly because my meat cubes were a bit larger than asked for.

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Reviews about this book

ISBN 10 0517596989
ISBN 13 9780517596982
Published Apr 12 1994
Format Hardcover
Language English
Countries United States
Publisher Clarkson N Potter Publishers
Imprint Clarkson N Potter Publishers

Publishers Text

From cardamon pods and fresh corriander to fenugreek, tamarind, and cumin, famed chef and author Madhur Jaffrey offers cooks a complete introduction to the spices that help make Indian cooking one of the world's most distinctive cuisines. 20 illustrations. 2 colors throughout.

Other cookbooks by this author

Madhur Jaffrey's Spice Kitchen: Fifty Recipes Introducing Indian Spices and Aromatic Seeds

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Welcome to Eat Your Books!

Madhur Jaffrey's Spice Kitchen: Fifty Recipes Introducing Indian Spices and Aromatic Seeds by Madhur Jaffrey

Notes about this book

Notes about Recipes in this book

wester on January 01, 2010

wester on December 31, 2009

wester on January 01, 2010

wester on January 01, 2010

wester on January 01, 2010

wester on January 01, 2010

wester on January 01, 2010

wester on January 01, 2010

wester on January 01, 2010

wester on January 01, 2010

relph on January 31, 2010

wester on October 02, 2010

wester on July 20, 2012

Reviews about this book

Publishers Text

Other cookbooks by this author

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