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An Invitation to Indian Cooking by Madhur Jaffrey

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  • Mulligatawny soup

    • Categories: Soups; Indian; British
    • Ingredients: ginger; lamb shoulder; poppyseeds; ground coriander; ground cumin; turmeric; chickpea flour; rice

  • White soup

    • Categories: Soups; Indian
    • Ingredients: lamb neck; bay leaves; almonds; whole wheat flour; cumin seeds; mint

  • Dal soup

    • Categories: Soups; Indian
    • Ingredients: split peas; whole cloves; turmeric; stale bread

  • Potato soup

    • Categories: Soups; Indian
    • Ingredients: potatoes; asafoetida; cumin seeds; tomato paste; turmeric

  • Cold yogurt soup

    • Categories: Soups; Indian
    • Ingredients: yogurt; heavy cream; cucumbers; mint

  • Sour potatoes

    • Categories: Appetizers / starters; Indian
    • Ingredients: potatoes; ground cumin; ground cayenne pepper; parsley

  • Vegetable pakoris

    • Categories: Appetizers / starters; Indian
    • Ingredients: cauliflower; chickpea flour; turmeric; ground cumin; potatoes

  • Pappadums

    • Categories: Appetizers / starters; Indian
    • Ingredients: poppadoms

  • Seekh kabab, flat style

    • Categories: Appetizers / starters; Indian
    • Ingredients: ginger; whole cloves; ground cardamom; green chiles; nutmeg; ground cinnamon; chickpea flour; beef chuck; parsley; ground cumin; ground coriander

  • Leftover ham on toast

    • Categories: Appetizers / starters; Indian
    • Ingredients: ham; potatoes; ginger; parsley; ground cloves; nutmeg; ground cinnamon; tamarind paste; rye bread

  • Jumbo shrimp on toothpicks

    • Categories: Appetizers / starters; Indian
    • Ingredients: ginger; shrimp; tomato paste; turmeric; ground cayenne pepper

  • Whole-wheat samosas

    • Categories: Appetizers / starters; Indian
    • Ingredients: whole wheat flour; store-cupboard ingredients

  • Cocktail koftas

    • Categories: Appetizers / starters; Indian
    • Ingredients: lamb legs; garam masala; ground coriander; ground cumin; green chiles; ginger; scallions; cinnamon sticks; whole cloves; ground cardamom; turmeric; canned tomatoes; paprika; parsley

  • Broiled chicken strips

    • Categories: Appetizers / starters; Indian
    • Ingredients: chicken breasts; ginger; fennel seeds; ground cumin; ground coriander; ground cardamom; whole cloves; ground cayenne pepper; tomato sauce

  • Meat with whole spices

    • Categories: Indian
    • Ingredients: cinnamon sticks; whole cloves; ground cardamom; bay leaves; dried chiles; lamb shoulder; parsley

  • Meat with whole spices and onions

    • Categories: Indian
    • Ingredients: lamb shoulder; ground cardamom; onions; bay leaves; cumin seeds; ginger

  • Kheema (ground meat)

    • Categories: Indian
    • Ingredients: ginger; cinnamon sticks; whole cloves; bay leaves; ground coriander; ground cumin; turmeric; canned tomatoes

  • Kheema with fried onions

    • Categories: Indian
    • Ingredients: bay leaves; cinnamon sticks; ginger; ground coriander; ground cumin; turmeric; yogurt; tomato sauce; beef chuck; mace; nutmeg

  • Kheema with fried onions and peas

    • Categories: Indian
    • Ingredients: bay leaves; cinnamon sticks; ginger; ground coriander; ground cumin; turmeric; yogurt; tomato sauce; beef chuck; mace; nutmeg; peas

  • Kheema used as stuffing for green bell peppers and long Italian peppers

    • Categories: Indian
    • Ingredients: bay leaves; cinnamon sticks; ginger; ground coriander; ground cumin; turmeric; yogurt; tomato sauce; beef chuck; mace; nutmeg; green peppers; long bell peppers

  • Kheema used as stuffing for tomatoes

    • Categories: Indian
    • Ingredients: bay leaves; cinnamon sticks; ginger; ground coriander; ground cumin; turmeric; yogurt; tomato sauce; beef chuck; mace; nutmeg; tomatoes

  • Kheema used as stuffing for eggplant

    • Categories: Indian
    • Ingredients: bay leaves; cinnamon sticks; ginger; ground coriander; ground cumin; turmeric; yogurt; tomato sauce; beef chuck; mace; nutmeg; eggplants

  • Indian meatballs

    • Categories: Indian
    • Ingredients: lamb legs; garam masala; ground coriander; ground cumin; green chiles; ginger; scallions; cinnamon sticks; whole cloves; ground cardamom; turmeric; canned tomatoes; paprika; parsley

  • Large meatballs stuffed with hard-boiled eggs

    • Categories: Indian
    • Ingredients: beef chuck; ground cloves; ground cinnamon; mace; ground cumin; yogurt; parsley; ginger; eggs; ground cardamom; bay leaves; ground coriander; paprika; turmeric; tomato sauce

  • Cubed lamb with onions and raisins

    • Categories: Indian
    • Ingredients: lamb shoulder; onions; golden raisins; ginger; ground coriander; ground cumin; turmeric; yogurt; tomato sauce; ground cloves; nutmeg; ground cinnamon

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  • ISBN 10 0375712119
  • ISBN 13 9780375712111
  • Published Apr 19 2011
  • Format Paperback
  • Language English
  • Countries United States
  • Publisher Knopf Publishing Group
  • Imprint Knopf Publishing Group

Publishers Text

This seminal book, originally published in 1973, introduced the richly fascinating cuisine of India to America—and changed the face of American cooking. Now, as Indian food enjoys an upsurge of popularity in the United States, a whole new generation of readers and cooks will find all they need to know about Indian cooking in Madhur Jaffrey’s wonderful book.

Jaffrey was prompted to become a cook by her nostalgia for the tastes of her Delhi childhood, but she learned to cook on her own, in a Western kitchen. So she is particularly skillful at conveying the techniques of Indian cooking, at describing the exact taste and texture of a dish. The many readers who have discovered her inspiring book over the years have found it deeply rewarding, with recipes for appetizers, soups, vegetables, meats, poultry, fish, chutneys, breads, desserts, even leftovers, all carefully worked out in American measurements and ingredients for American kitchens.

This landmark of cookery makes clear just how extraordinarily subtle, varied, and exciting Indian food can be, and how you can produce authentic dishes in your own kitchen. From formal recipes for parties to the leisurely projects of making dals, pickles, and relishes, this “invitation” to Indian cooking has proved completely irresistible.

In 2006, the James Beard Foundation ushered this book into its Cookbook Hall of Fame.

Other cookbooks by this author

An Invitation to Indian Cooking

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