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An Invitation to Indian Cooking by Madhur Jaffrey

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Notes about this book

  • Eat Your Books

    2006 James Beard Award (Hall of Fame)

  • nomadchowwoman on January 05, 2010

    I taught myself to cook Indian food with this book.

Notes about Recipes in this book

  • Marinated broiled chicken

    • tmitra on July 10, 2017

      Better grilled!

  • "Butterflied" leg of lamb, marinated and barbecued

    • Thredbende on September 07, 2011

      This is delicious. I use this recipe to change the minds of non lamb eaters to ardent fans.

  • Kidney kabab

    • mcvl on December 25, 2018

      I made this for Christmas dinner -- used the yogurt mixture as a sauce rather than a marinade, and cooked the kidneys halved rather than cubed. I might decide to make this my regular Christmas dinner. Now that my husband has turned vegan, I am free to establish whatever traditions I like for myself.

  • Marinated pork chops

    • Dannausc on July 02, 2018

      I cut the pork chops into chunks and cooked it in the marinade in a skillet. It was quite good.

  • Green beans with ginger

    • mjes on April 26, 2018

      Getting ready for next month's cookbook club with a review of the first Indian cookbook I ever owned. This is a favorite recipe from the book. Ginger and green beans is a natural winner. I began making it less often when I learned the Thai version with coconut milk added (Beef with string beans and fresh ginger from Keo's Thai Cuisine by Keo Sananikone). However, this version remains in my active repertoire for the versatility in what it will accompany.

  • Carrots and peas with ginger and Chinese parsley

    • clcorbi on August 21, 2017

      This was all right--all the spices were nice, but the veggies got a bit mushy for my taste, especially the peas. I think this type of dish just isn't my favorite.

  • Cauliflower with onion and tomato

    • clcorbi on February 15, 2018

      Delicious, but the spices in this dish are VERY assertive.This dish is very tasty though so I'd definitely repeat. I served it over rice, but next time it'd make it as a side dish with something milder, like a dal, or else at least a cucumber raita to cut through all the strong, spicy flavors.

  • Mushrooms with cumin and asafetida

    • clcorbi on September 01, 2017

      Very tasty and simple to throw together on a weeknight (especially if you buy pre-sliced mushrooms). I would serve this with naan next time since it's quite saucy.

  • "Dry" potatoes (Sookhe aloo)

    • bigwerk on June 14, 2011

      this is a great filling for Samosas

  • Chicken biryani

    • Dannausc on July 03, 2018

      Good but not worth the effort.

  • Canned chickpeas with garlic and ginger

    • lorloff on August 14, 2013

      Delicious. I used purple potatoes and chopped them and only par boiled them slightly. Also boiled down the sauce to thicken at the end.

    • clcorbi on August 21, 2017

      Agree that this is delicious. I made this with yukon gold potatoes, and used only three potatoes because it seemed there were more of them than the chickpeas--I'm guessing that in the UK potatoes are a lot smaller. Anyway, I also didn't bother boiling the potatoes before dicing--I just peeled and diced them, added them to the curry, and let the whole thing simmer for an extra 20 min or so until everything was nice and tender. The flavor is really nice, verging almost on too salty, but if you are serving this over rice then it's perfect. Next time I would add a bit of tomato paste, not just tomato sauce, to up the tomato flavor a bit.

  • Yogurt with spinach

    • Dannausc on July 03, 2018

      I used this recipe for inspiration. I used arugula and beet greens in place of the spinach, as that’s what I had on hand. I didn’t have enough yogurt so I used about 1/3 sour cream. I added a T. of lemon juice. It was pretty decent.

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  • ISBN 10 0394711912
  • ISBN 13 9780394711911
  • Linked ISBNs
  • Published May 12 1975
  • Format Paperback
  • Language English
  • Countries United States
  • Publisher Vintage Books USA
  • Imprint Vintage Books USA

Publishers Text

Carefully worked out for American cooks in American kitchens, Madhur Jaffrey's classic An Invitation to Indian Cooking demonstrates how varied, irresistible, and inexpensive Indian cooking can be and how easily you can prepare authentic dishes at home. There is no other book on Indian cooking as persuasive as this invitation from award-winning cookbook author Madhur Jaffrey.

Focusing on the flavorful cooking of her native Delhi, Jaffrey offers more than 165 easy-to-follow recipes, with detailed instructions designed for those who have never cooked Indian cuisine. Learn how to make common Indian foods such as Samosas, Fried Eggplant, Naan, and Tandoori Chicken, as well as the more adventurous Tomato Tamarind Chutney, Stuffed Whole Okra, and Lamb Korma with Almonds. Eleven chapters provide recipes for Soups and Appetizers; Meats; Chicken, Other Birds, and Eggs; Fish and Shellfish; Summer Cooking and Barbequed Foods; Vegetables; Rice; Dals; Chutneys, Pickles, and Other Relishes; Breads; and Desserts.

With a helpful introduction and beautiful decorative drawings by Jaffrey, An Invitation to Indian Cooking also includes sample menus for meat-eaters and vegetarians, notes on flavorings and utensils, a glossary of Indian cooking terms, and a list of sources for purchasing special ingredients.

Whether you already love Indian food or are looking for something new to try, learn from the best; let Madhur Jaffrey take you on a culinary journey you will never forget



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