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

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    • Categories: Canapés / hors d'oeuvre; Indian; Vegan; Vegetarian
    • Ingredients: radishes; ground cayenne pepper
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    • Ingredients: raw cashew nuts; ground cumin; ground cayenne pepper
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    • Ingredients: blanched almonds; ground cumin; black peppercorns
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    • Ingredients: almonds; black cardamom pods
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    • Ingredients: popcorn; brown mustard seeds; sesame seeds; turmeric; superfine sugar; ground cayenne pepper; ground cloves; ground cinnamon
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    • Categories: Canapés / hors d'oeuvre; Indian; Vegan; Vegetarian
    • Ingredients: chickpeas; ground cumin; ground coriander; ground cayenne pepper; chickpea flour
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    • Categories: Sandwiches & burgers; Canapés / hors d'oeuvre; Indian; Vegetarian
    • Ingredients: bread; cheese of your choice; pickled peppers; cilantro
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    • Ingredients: chickpea flour; ground cayenne pepper; ground cumin; red onions; cilantro; shrimp; oil
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    • Categories: Stir-fries; Appetizers / starters; Indian; Vegan; Vegetarian
    • Ingredients: brown mustard seeds; fennel seeds; curry leaves; cremini mushrooms; ground cayenne pepper; cilantro
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    • Categories: Grills & BBQ; Appetizers / starters; Indian; Vegetarian
    • Ingredients: Tabasco sauce; ground cumin; fresh ginger; tomato juice; cilantro; eggplants; ground cayenne pepper; mint; yogurt
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    • Categories: Appetizers / starters; Indian; Vegetarian
    • Ingredients: eggplants; onions; cumin seeds; fennel seeds; ground cayenne pepper; tomato purée
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    • Categories: Stir-fries; Appetizers / starters; Indian; Vegan; Vegetarian
    • Ingredients: cumin seeds; pea pods; ground cayenne pepper; asafetida powder
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    • Categories: Appetizers / starters; Sri Lankan
    • Ingredients: whitebait; ground cayenne pepper; all-purpose flour
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    • Categories: Appetizers / starters; Indian
    • Ingredients: shrimp; ground cayenne pepper; mustard seeds; garlic; curry leaves; tomatoes; green chile peppers
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    • Categories: Appetizers / starters; Indian
    • Ingredients: ground turkey; mint; cilantro; ground cayenne pepper; yogurt; garam masala; ground coriander
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    • Categories: Soups; Indian
    • Ingredients: urad dal; mustard seeds; dried red chiles; curry leaves; chicken stock; cucumbers; yogurt; cherry tomatoes
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    • Categories: Indian; Vegetarian
    • Ingredients: cooked rice; yogurt; mustard seeds; curry leaves; ground cayenne pepper
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    • 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
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    • Categories: Soups; Indian; British
    • Ingredients: chicken thighs; fresh ginger; ground coriander; ground cumin; ground cayenne pepper; turmeric; curry powder; chickpea flour; chicken stock
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    • Categories: Soups; Indian
    • Ingredients: onions; carrots; green beans; okra; Swiss chard; ground cumin; ground cayenne pepper; chicken stock; coconut milk
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    • Categories: Soups; Indian
    • Ingredients: red peppers; onions; potatoes; fresh ginger; fennel seeds; turmeric; ground cumin; ground cayenne pepper; chicken stock; heavy cream
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    • Categories: Soups; Indian
    • Ingredients: red lentils; chicken stock; turmeric; carrots; cilantro; fresh ginger; ground cumin; ground coriander; curry powder; ground cayenne pepper; tomatoes
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    • Categories: Soups; Indian
    • Ingredients: chicken stock; spinach; carrots; onions; potatoes; fresh ginger; whole cloves; black peppercorns; heavy cream; green chile peppers
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    • Categories: Soups; Indian
    • Ingredients: tomatoes; red lentils; chicken stock; coriander seeds; cumin seeds; turmeric; ground cayenne pepper; fresh ginger; cilantro; curry leaves
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Notes about this book

  • jaelsne on January 01, 2014

    This has been my "go-to" cookbook lately. The recipes are simple, authentic, and reliable. I have other Indian cookbooks, but I seem to reach for this one more than any of the others.

Notes about Recipes in this book

  • 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!

    • thekitchenchronicles on November 24, 2013

      Truly a delicious soup! Very warming for a cold day. Extremely flavorful and comes together very easily.

    • pattyatbryce on January 13, 2022

      So easy! Perfect for a light dinner, though I might add some veggies to it.

  • Kerala-style chicken curry

    • jaelsne on December 19, 2013

      This recipe turned out a fragrant and moist curry. The only change I made was to use reduced-fat coconut milk, and we found it creamy enough. Yet another "keeper" recipe from one of my favorite weeknight cookbooks.

  • Chickpeas in a sauce

    • jaelsne on August 10, 2014

      I noticed that the reviewer of a different chickpea recipe from this book has the same criticism that I did. There is too much liquid for the amount of spice added to the beans. Next time I'll reduce the liquid by 1/4 cup.

  • Red lentils with ginger

    • jaelsne on May 01, 2013

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

    • Avocet on July 24, 2019

      p. 194. Excellent, and very easy. I more than doubled the onions, and somewhat increased the spices, since we generally find the recipes in this book of Madhur's under spiced. we served it with rice.

    • 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.

    • 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.

  • Bangladeshi red lentils

    • jaelsne on February 26, 2014

      Dream weeknight recipe because of its simple ingredient list and easy prep. Delicious!

    • cedarmakesthings on August 25, 2015

      This was delicious, easy and savory. Everyone in my family enjoyed it.

  • Goan-style dal curry

    • jaelsne on December 17, 2013

      Another winning recipe from an exceptional cookbook. I served this with rice and fish (as suggested), with broccolini for color. Great meal.

    • LaPomme on August 09, 2011

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

  • Carrots with cilantro

    • Avocet on July 25, 2019

      p. 149. Very good. Used 1/4 teas. asafetida and 3/4 teas. cumin seeds.

    • Barb_N on January 22, 2017

      I approximated this as I couldn't actually find the cookbook when it came dinner time. My streamlined version was very tasty and the colors looked beautiful next to chicken korma.

  • Bangladeshi white chicken korma

    • Avocet on July 25, 2019

      p. 90. We liked this. I used Indian bay leaves which are milder than Turkish or California bay leaves. I think either of those would be overpowering.

    • thekitchenchronicles on January 17, 2013

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

  • Karhai broccoli

    • Avocet on July 25, 2019

      P. 148. Needs only 1 Tbs. oil, but more cumin and mustard seeds.

    • jbny on October 04, 2020

      Also good with stringbeans. Added nigella.

    • sosayi on April 17, 2020

      Good, quick broccoli recipe. We ended up using the seasonings in roasted broccoli (rather than cooking in a wok) and that worked well. Would repeat.

  • Chicken roasted with ginger and cilantro

    • Avocet on July 25, 2019

      We like it with skinned legs and thighs and use more yoghurt.

    • LaPomme on April 26, 2011

      Page 85

  • Chicken karhai with mint

    • Avocet on July 24, 2019

      P. 78. Good.

    • wcassity on December 16, 2013

      One of my favorites from this book so far. Easy weeknight dish. The mint adds a lot. We ate this with salad and naan.

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

    • Avocet on July 24, 2019

      P. 80. Use Serrano pepper. Increase garlic, ginger and lemon. Excellent.

    • 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.

    • dzant on November 08, 2020

      This was fine. good, fast for weeknight but not special at all.

  • Chicken with okra

    • Avocet on July 25, 2019

      P. 83. This is good, but the spices need to be markedly increased and garlic added. We also like more okra. Frozen sliced okra works well if somewhat thawed before frying.

  • Grilled masala salmon

    • Avocet on July 24, 2019

      P. 46. I don't bother with skinning the salmon. Parsley can be substituted for cilantro. Excellent and easy.

  • Delicious pan-grilled halibut

    • Avocet on July 24, 2019

      p. 47. This also works well with salmon.

  • Masala fish steaks

    • Avocet on July 24, 2019

      P. 48. Very nice with salmon. I use less oil.

  • Fish fillets with spicy green undercoat

    • Avocet on July 24, 2019

      P. 49. Use lime rather than lemon juice, and we prefer it without flouring the fillets.

  • Fish and peas in a fennel-fenugreek sauce

    • Avocet on July 24, 2019

      P. 50. Very good and easy. Don't let the yoghurt cook down too much and coagulate. Spices need to be increased. Canned tomatoes work well instead of fresh.

    • jbny on November 19, 2020

      Very good. Don't overdo the cayenne! Next time I'll try mixing the yogurt with a little chickpea flour to keep it from coagulating.

  • Baked chicken curry

    • 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)

    • 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.

  • 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.

  • 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.

  • 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.

  • Lamb curry with whole spices

    • micheleK on February 21, 2011

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

  • Ground turkey with Hyderabadi seasonings

    • apattin on November 14, 2019

      The dish was ruined for me because the ground turkey was very gamey. I discovered the product sold by Publix contains turkey "and natural flavors". I'm going to try again with better protein, because I love most keema dishes.

    • apattin on February 16, 2020

      Second attempt with Plainville ground turkey. MUCH BETTER. I don't think you need all that water, though. Just used 1/4 cup for the whole dish. Did not need 35 minutes to cook, too.

  • 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.

  • 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

  • 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.)

  • Anglo-Indian sausage curry

    • wcassity on July 07, 2018

      Very tasty. I cooked the sausage immediately vs marinating, still great. Didn’t take long. Ate with naan.

  • Rice pilaf with almonds and raisins

    • hillsboroks on May 13, 2015

      Lovely pilaf to serve with lamb. Did not have basmati rice so I substituted long grain brown rice and adjusted the cooking time accordingly. The final dish was delightful and my husband declared that this is his new favorite rice dish.

    • sosayi on January 07, 2019

      This was a fine rice side dish. It may have been the cooking method (my mother's instapot), but we found it a bit dense and stodgy. Fine, but may not repeat.

  • Eggplants in a North-South sauce

    • thekitchenchronicles on September 09, 2013

      This recipe was pretty good, it's easy to make and has good flavor. I may make it again but there are more flavorful and exciting South Asian eggplant recipes out there .

  • Salmon in a tomato-cream sauce

    • thekitchenchronicles on November 03, 2014

      http://www.thekitchenchronicles.com/2014/03/01/salmon-in-a-tomato-cream-sauce/

    • runoutofshelves on December 09, 2020

      A lovely simple recipe. We had it with the recommended rice with almonds, papadams and a green. The gently cooked salmon flakes into the spicy creamy sauce. We polished it all off.

  • Goan shrimp curry

    • thekitchenchronicles on November 04, 2014

      http://www.thekitchenchronicles.com/2014/09/29/goan-shrimp-curry/

  • Spicy shrimp stir-fry (Bhuni jhinga)

    • jbny on October 01, 2021

      ok -- use more garlic and spices

  • My everyday moong dal

    • cedarmakesthings on February 20, 2016

      This is my favorite dal recipe to date, I make a double batch once, sometimes twice a week. It makes for incredible leftovers on its own or alongside other Indian dishes.

  • Spinach with garlic and cumin

    • Lepa on October 04, 2019

      This was okay. Nothing special.

  • Quick sweet-and-sour Gujarati tomato curry

    • Lepa on October 04, 2019

      This dish is easy, quick and outstandingly delicious. It's a bit of a miracle and I will be making it often. We ate it with the Shrimp Biryani, as recommended by MJ. The combination was amazing but I suspect anything would be good with this lovely curry. Be sure to make it before tomatoes disappear from the market

  • Shrimp biryani

    • Lepa on October 04, 2019

      I don't know why, but this recipe didn't work out so well for me. A rare miss from Madhur Jaffrey. I suspect my chicken broth, which wasn't great, was the culprit. Also, I apparently heeded the instructions to cook the rice over very low heat too well because at the end of twenty-five minutes the rice was still a bit raw (!?!) I had to add more stock (at least another cup) and cook it longer. By itself, this wouldn't be worth making but it was outstanding with the amazing Quick Sweet and Sour Guijarati Tomato Curry. MJ recommends eating them together and that curry would make anything taste good.

  • Salmon in a Bengali mustard sauce

    • sosayi on February 06, 2018

      Really quick weeknight dish with loads of flavor and one I was able to make from pantry goods. I needed to tweak it slightly: I added a splash of lemon juice and a pinch of sugar to balance the sauce, but that could also be because my mustard oil fell into the pan too quickly and I ended up with more than called for. I also subbed paprika for cayenne (because toddlers). Definite repeat. Served with carrot raita, roasted broccoli w/cumin and mustard seeds, and brown rice.

  • Okra-Swiss chard soup

    • pastaplease on April 22, 2021

      Not great - added juice of lemon to brighten up (plus some ground coriander). I think it's the okra that makes this a little off ... slimy. Easy to imagine a similar soup, maybe add spinach or another vegetable in place of okra and tinker with the spices.

  • Spinach and ginger soup perfumed with cloves

    • pastaplease on February 19, 2021

      This is super easy to throw together (no pre-sauteeing, etc. so one pot, just chopping a few vegetables). The flavor is on the bland side, though (despite the promise of ginger and being "perfumed with cloves." Still, it's a satisfying, healthy soup and the flavor grows on you. To liven it up I increased (after starting off following the recipe) the ginger, lemon juice, pepper, and added an extra clove. Then added a fair amount of ground coriander. Garlic might be a nice addition (isn't it always?).

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Reviews about this book

  • Fine Cooking

    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
  • Linked ISBNs
  • Published Oct 19 2010
  • Format Hardcover
  • Page Count 320
  • 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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