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At Home with Madhur Jaffrey: Simple, Delectable Dishes from India, Pakistan, Bangladesh, and Sri Lanka by Madhur Jaffrey

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  • Pappadoms or papar/papad

    • Categories: Canapés / hors d'oeuvre; Indian; Vegan; Vegetarian
    • Ingredients: pappadams

  • Seasoned radishes

    • Categories: Canapés / hors d'oeuvre; Indian; Vegan; Vegetarian
    • Ingredients: radishes; ground cayenne pepper

  • Spiced roasted cashews

    • Categories: Canapés / hors d'oeuvre; Indian; Vegan; Vegetarian
    • Ingredients: raw cashew nuts; ground cumin; ground cayenne pepper

  • Roasted almonds with black pepper

    • Categories: Canapés / hors d'oeuvre; Indian; Vegan; Vegetarian
    • Ingredients: blanched almonds; ground cumin; black peppercorns

  • Perfumed almonds

    • Categories: Canapés / hors d'oeuvre; Indian; Vegan; Vegetarian
    • Ingredients: almonds; black cardamom pods

  • Spicy popcorn

    • Categories: Canapés / hors d'oeuvre; Indian; Vegan; Vegetarian
    • Ingredients: popcorn; brown mustard seeds; sesame seeds; turmeric; superfine sugar; ground cayenne pepper; ground cloves; ground cinnamon

  • Chickpeas for nibbling

    • Categories: Canapés / hors d'oeuvre; Indian; Vegan; Vegetarian
    • Ingredients: chickpeas; ground cumin; ground coriander; ground cayenne pepper; chickpea flour

  • Cheese toast

    • Categories: Sandwiches & burgers; Canapés / hors d'oeuvre; Indian; Vegetarian
    • Ingredients: bread; cheese of your choice; pickled peppers; cilantro

  • Shrimp and onion fritters

    • Categories: Fried doughs; Canapés / hors d'oeuvre; Indian
    • Ingredients: chickpea flour; ground cayenne pepper; ground cumin; red onions; cilantro; shrimp; oil

  • Stir-fried spicy mushrooms

    • Categories: Stir-fries; Appetizers / starters; Indian; Vegan; Vegetarian
    • Ingredients: brown mustard seeds; fennel seeds; curry leaves; cremini mushrooms; ground cayenne pepper; cilantro

  • Grilled eggplant slices with yogurt sauce

    • Categories: Grills & BBQ; Appetizers / starters; Indian; Vegetarian
    • Ingredients: Tabasco sauce; ground cumin; ginger; tomato juice; cilantro; eggplants; ground cayenne pepper; mint; yogurt

  • Eggplant with fennel and cumin

    • Categories: Appetizers / starters; Indian; Vegetarian
    • Ingredients: eggplants; onions; cumin seeds; fennel seeds; ground cayenne pepper; tomato purée

  • Stir-fried whole peas in their pods

    • Categories: Stir-fries; Appetizers / starters; Indian; Vegan; Vegetarian
    • Ingredients: cumin seeds; pea pods; ground cayenne pepper; asafetida

  • Fried whitebait, the Sri Lankan way

    • Categories: Appetizers / starters; Sri Lankan
    • Ingredients: whitebait; ground cayenne pepper; all-purpose flour

  • Shrimp with garlic and chiles

    • Categories: Appetizers / starters; Indian
    • Ingredients: shrimp; ground cayenne pepper; mustard seeds; garlic; curry leaves; tomatoes; green chile peppers

  • Baked pâté-kebabs

    • Categories: Appetizers / starters; Indian
    • Ingredients: ground turkey; mint; cilantro; ground cayenne pepper; yogurt; garam masala; ground coriander

  • Cold cucumber soup

    • Categories: Soups; Indian
    • Ingredients: urad dal; mustard seeds; dried red chiles; curry leaves; chicken stock; cucumbers; yogurt; cherry tomatoes

  • Quick yogurt-rice garnish for soups

    • Categories: Indian; Vegetarian
    • Ingredients: cooked rice; yogurt; mustard seeds; curry leaves; ground cayenne pepper

  • Peshawari broth with mushrooms and fish

    • Categories: Soups; Pakistani
    • Ingredients: cumin seeds; fennel seeds; coriander seeds; black cardamom pods; whole cloves; black peppercorns; oyster mushrooms; green bird's eye chiles; white fish fillets; cilantro; beef broth

  • Chicken mulligatawny soup

    • Categories: Soups; Indian; British
    • Ingredients: chicken thighs; ginger; ground coriander; ground cumin; ground cayenne pepper; turmeric; curry powder; chickpea flour; chicken stock

  • Okra-Swiss chard soup

    • Categories: Soups; Indian
    • Ingredients: onions; carrots; green beans; okra; Swiss chard; ground cumin; ground cayenne pepper; chicken stock; coconut milk

  • Red pepper soup with ginger and fennel

    • Categories: Soups; Indian
    • Ingredients: red peppers; onions; potatoes; ginger; fennel seeds; turmeric; ground cumin; ground cayenne pepper; chicken stock; heavy cream

  • Red lentil curry soup

    • Categories: Soups; Indian
    • Ingredients: red lentils; chicken stock; turmeric; carrots; cilantro; ginger; ground cumin; ground coriander; curry powder; ground cayenne pepper; tomatoes

  • Spinach and ginger soup perfumed with cloves

    • Categories: Soups; Indian
    • Ingredients: chicken stock; spinach; carrots; onions; potatoes; ginger; whole cloves; black peppercorns; heavy cream; green chile peppers

  • Tomato-lentil soup

    • Categories: Soups; Indian
    • Ingredients: tomatoes; red lentils; chicken stock; coriander seeds; cumin seeds; turmeric; ground cayenne pepper; ginger; cilantro; curry leaves

Notes about this book

This book does not currently have any notes.

Notes about Recipes in this book

  • Lamb curry with whole spices

    • micheleK on February 21, 2011

      Not too spicy. Lamb was very tender after baking. Would make again.

  • Chicken roasted with ginger and cilantro

    • LaPomme on April 26, 2011

      Page 85

  • Chicken with spinach

  • Indian scrambled eggs

    • micheleK on July 02, 2011

      Daughter wanted to replicate dish she tried at an Indian friend's house. We didn't have asafetida, cumin seeds, fresh Ginger or green chili, but substituted with curry powered, ground cumin, ground Ginger and a few dashes of Tabasco. The result was a very fragrant and tasty dish.

  • Baked chicken curry

    • micheleK on July 30, 2011

      Have to start this one the day before, as marination is required. Nice spicy flavour - is not a "hot" curry though. Used breasts only and baked for 40 mins.

    • RandyP on August 02, 2011

      (5 of 5) Not often I receive a 5. This made a very flavorful sweet, not hot chicken curry. Next time: - Add the raisins as suggested - Make extra sauce, the favor was there, but I missed a sauce. Serving Suggestions: Moroccan Roasted Vegetables (Moosewood Restaurant)

  • Red lentils with ginger

    • RandyP on August 01, 2011

      4 Star - first time cooking lentils, nice flavor, hint of spice, but not over powering.

    • kater on January 31, 2012

      Love this recipe. It's very flavorful, healthy, inexpensive (if you own turmeric, cumin, cayenne, and coriander) and relatively quick. If you use a mini-prep machine for the onion and garlic there's about 5 minutes of prep time. You can make a double batch in about the same amount of time and freeze it.

    • jaelsne on May 01, 2013

      My dream recipe. Easy and very authentic. This will surely be a regular dish at our house!

    • chawkins on May 09, 2013

      Very good. This is the first time I cooked lentils in a non-soup recipe. Very easy, takes a little more cooking time than rice but not by much. No more Madras lentils from Costco for me.

  • Sri Lankan white zucchini curry

    • Thredbende on August 06, 2011

      Made this with a BIG zucchini that weighed 1 1/2 pounds but didn't have woody seeds. I quartered the beast, sliced it as instructed, and made the rest of the recipe exactly as written. It was extremely easy to make and delicious. I used basil leaves and added them as I was about to serve the dish. Make this, it is good! (I added hot pepper flakes to my serving.)

  • Spicy chickpeas with potatoes

    • LaPomme on August 09, 2011

      I think the 1 1/2 c. of chickpea liquid was too much. It dilluted the spiciness. I'll use less liquid next time to keep the sauce thicker and more flavorful.

  • Goan-style dal curry

    • LaPomme on August 09, 2011

      Excellent flavor, even without the curry leaves (which I was unable to find).

  • Curried brown rice

    • LaPomme on August 09, 2011

      The 2-inches of cinnamon stick splintered throughout the rice. Easy enough to avoid eating, but not pleasant to look at. I will consider skipping the cinnamon the next time around, to allow the flavors of tumeric, cayenne, and cumin to dominate.

  • Cauliflower cachumbar

    • eve_kloepper on November 01, 2011

      a nicely different way to prepare cauliflower; I used only 1/8 t. cayenne and added 1/4 t. Hungarian paprika; dish still had a nice but not overpowering hotness

  • Stir-fried chicken breast with black pepper and green chilies

    • hughb on August 29, 2012

      Absolutely delicious. I added an extra clove of garlic and put it through the garlic press. Otherwise made exactly as called for. Robust flavor and pretty easy overall.

  • Bangladeshi white chicken korma

    • elizabethzvolpe on January 17, 2013

      My least favorite of all I have cooked from this book- found both the consistency and flavor off-putting

  • Coconut rice

    • hughb on February 26, 2013

      This is a go-to recipe in our house. Simple to make yet wonderfully flavorful. We pair it with grilled Indonesian peanut chicken. Always gets raves. And easy to prepare before people come over.

  • Chicken mulligatawny soup

    • jaelsne on March 07, 2013

      This is a very simple recipe that is good on a cold evening. The soup was fragrant and delicious. It did not have any vegetables, unlike some other mulligatawny soups. I added a serving of brown rice to the bowl, as Madhur Jaffrey suggested. My husband rated this recipe as a nine out of 10!

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Reviews about this book

  • FineCooking.com

    Without eschewing traditions..., she has discovered simpler ways to achieve authentic flavors. Here, she shares her secrets and serves up 190 inviting recipes, many of them truly easy.

    Full review

Reviews about Recipes in this Book

  • ISBN 10 0307268241
  • ISBN 13 9780307268242
  • Published Oct 19 2010
  • Format Hardcover
  • Language English
  • Edition 0
  • Countries United States
  • Publisher Knopf (Borzoi)

Publishers Text

For all who love the magical flavors of good Indian cooking and want to reproduce effortlessly some of the delectable dishes from that part of the world, here is a groundbreaking book from the incomparable Madhur Jaffrey that makes it possible. By deconstructing age-old techniques and reducing the number of steps in a recipe, as well as helping us to understand the nature of each spice and seasoning, she enables us to make seemingly exotic Indian dishes part of our everyday cooking.

  • First, she tantalizes us with bite-size delights to snack on with drinks or tea.
  • A silky soup is mellowed with coconut milk; a spinach-and-ginger soup is perfumed with cloves.
  • Fish and seafood are transformed by simple rubs and sauces and new ways of cooking.
  • A lover of eggs and chicken dishes, Jaffrey offers fresh and easy ways to cook them, including her favorite masala omelet and simple poached eggs over vegetables. There’s chicken from western Goa cooked in garlic, onion, and a splash of vinegar; from Bombay, it’s with apricots; from Delhi, it’s stewed with spinach and cardamom; from eastern India, it has yogurt and cinnamon; and from the south, mustard, curry leaves, and coconut.
  • There is a wide range of dishes for lamb, pork, and beef with important tips on what cuts to use for curries, kebabs, and braises.
  • There are vegetable dishes, in a tempting array—from everyday carrots and greens in new dress to intriguing ways with eggplant and okra—served center stage for vegetarians or as accompaniments.
  • At the heart of so many Indian meals are the dals, rice, and grains, as well as the little salads, chutneys, and pickles that add sparkle, and Jaffrey opens up a new world of these simple pleasures.

Throughout, Madhur Jaffrey’s knowledge of and love of these foods is contagious. Here are the dishes she grew up on in India and then shared with her own family and friends in America. And now that she has made them so accessible to us, we can incorporate them confidently into our own kitchen, and enjoy the spice and variety and health-giving properties of this delectable cuisine.

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At Home with Madhur Jaffrey: Simple, Delectable Dishes from India, Pakistan, Bangladesh, and Sri Lanka

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