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

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Soothing cauliflower soup with coriander (gobi ka shorva)

from Madhur Jaffrey's Spice Kitchen: Fifty Recipes Introducing Indian Spices and Aromatic Seeds Madhur Jaffrey's Spice Kitchen by Madhur Jaffrey
Categories: Soups; Appetizers / starters; Indian

Ingredients: chicken stock; fresh ginger; ground cumin; ground coriander; turmeric; potatoes; cauliflower; heavy cream

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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.
- amoule on November 01, 2018
  
  I used all cauliflower, omitting the potato, and I used coconut oil in place of vegetable oil. The soup is mild and soothing, as the recipe title indicates. It's delicious. I would make it again, and try roasting the cauliflower to get that brown flavor.
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.
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.
Browned cabbage with fennel and onions (bhuni band gobi)
- wester on January 01, 2010
  
  Nice but not brilliant.
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.
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.
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.
Yellow rice with potato and cumin (peelay chaaval)
- wester on January 01, 2010
  
  Colorful, aromatic, easy to make. A nice alternative to plain rice.
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.
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.
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.
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.
Pork in a tamarind sauce (khatta gosht)
- wester on June 27, 2017
  
  This was very tasty. I was afraid for a moment that it would be too spicy for the children but it was OK with them. I wouldn't call it sweet and sour like the headnotes do, though.
Yogurt raita with roasted cumin (gajar aur kishmish ka raita)
- relph on January 31, 2010
  
  One of my favourites.
Cucumber wedges with roasted cumin-coriander powder (kheeray ke tukray)
- wester on September 03, 2013
  
  Very simple, very tasty. Good balance of flavors. I used paprika instead of cayenne as my children don't want to eat sharp food.

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ISBN 10 0517596989
ISBN 13 9780517596982
Linked ISBNs
- 9781857936407 Hardcover (United Kingdom) 2/23/1995
Published Apr 12 1994
Format Hardcover
Page Count 128
Language English
Countries United States
Publisher Clarkson Potter
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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Madhur Jaffrey's Spice Kitchen: Fifty Recipes Introducing Indian Spices and Aromatic Seeds by Madhur Jaffrey

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

Notes about this book

Notes about Recipes in this book

wester on December 31, 2009

amoule on November 01, 2018

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 October 02, 2010

wester on January 01, 2010

wester on January 01, 2010

wester on January 01, 2010

wester on January 01, 2010

wester on July 20, 2012

wester on June 27, 2017

relph on January 31, 2010

wester on September 03, 2013

Reviews about this book

Publishers Text

Other cookbooks by this author

Member Rating

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