Notes about Recipes in this book

• Lamb in a fennel-flavoured coconut sauce (Eraichi Kolumbu, from the home of A. C. Muthiah)

  • Tommelise on October 27, 2013

    This curry was absolutely wonderful, it was hot, but you could still taste all the spices. I love lamb curry and am always looking for new ones and this was surprisingly good and quite different from other lamb currys I have tried from Madhur Jaffreys books ( and my other indian cookbooks) I only changed on thing. I omitted the poppy seeds since I am allergic to them.

• Pork with vinegar and garlic (Jude Sequeira's Pork vindalho)

  • jdub1371 on September 08, 2017

    Made this a while back. This is a much more complex and richly-flavored vindaloo than you will find in most restaurants. If I remember correctly the fried-onion spice paste can be made a day or more ahead, which simplifies matters a great deal. Served it with the Goan-Style pilaf (from the same chapter-- I left a note for that recipe as well) and an apple raita. Memorable dinner!

• Goan style pilaf (Sophie Gonsalves' Pilau)

  • jdub1371 on September 08, 2017

    I made this a while back to serve with Pork Vindaloo (from the same book). Doubled the recipe since I was cooking for a party. I thought it was going to turn out like an Indian-flavored Spanish rice considering it was made with the pulp of four fresh tomatoes, but when it was cooked I lifted the lid of the pot and was greeted with an amazingly fragrant, gorgeous, pale petal pink pilaf (apologies for the alliteration). Superb. Went perfectly with the vindaloo.

• Potatoes with mustard seed (Sookhi bhaji)

  • Tiganna on January 21, 2018

    Very good. Not too much effort (particularly if one remembers that the potatoes have to be boiled in advance of the recipe!), very tasty, seasoning spot on.

• Red spinach (Rita Themudo's Tamari bhaji)

  • Tiganna on January 21, 2018

    Nice and not too difficult, but not extremely interesting.

• Jude Sequeira's 'Rechad' spice paste

  • Ganga108 on January 31, 2021

    (Rechad Masala / Rechiado - a delicious Goan Chilli Paste) P108

• Deep-fried aubergines [eggplants] in batter (Sonali Basu's Begun Bhaja)

  • Ganga108 on January 21, 2024

    Delicious! Great for an afternoon snack with a cuppa. It hit the spot.

• Whole potatoes with tomatoes (Sonli Basu's Alu dum)

  • Ganga108 on January 15, 2024

    Delicious and easy. Leave for a few hours or overnight for the potato to absorb flavours. Yum.

• Aubergine [eggplant] paté (Mrs Kapoor's Baigan bharta)

  • Ganga108 on August 11, 2023

    One of Madhur's several recipes for Baingan Bharta, on P237 in my edition. I roasted a whole lot of eggplants in Autumn and froze the pulp. This is the first recipe I am making with the pulp, and it is delicious. (I was a bit afraid that freezing would impact the flavour, but it didn't). So with pre-roasting it is a very easy dish to make. (I also used some of our chunked, frozen summer tomatoes, so super easy.) Baingan Bharta is variously labelled as dip, spread, snack, curry, side dish, and it is all of these. Very versatile. It always looks gorgeous with the red of the tomatoes and green of the herbs shining through.

• Amritsari beans (Amritsari dal)

  • Ganga108 on January 31, 2021

    (Amristsari Dal) P243

• Flat corn breads (Jatinder Kaur's Makki-di-roti)

  • Ganga108 on January 31, 2021

    (Makki ki Roti) Page 250

  • Ganga108 on January 31, 2021

    Makki ki Roti: Easy to make and extremely delicious Indian (Punjabi) flatbread. They puff up beautifully. Lovely on their own with a small sprinkling of salt and a cuppa tea, or with a curry. Don't forget the ghee. They are divine with an Indian dish of mustard greens. Use a fine cornmeal for the dough, easily available at Indian groceries. Can add ajwain seed (carom seed) and chopped fresh coriander leaves to the dough. Dough keeps well wrapped in clingwrap in the fridge overnight, for roti the next day. Wrapped them around avo and garden greens and garden radish for a wonderful lunch.

• Mint and white radish chutney (Mooli chutney, from Hoshiyar Singh at the Mohan International Hotel)

  • Ganga108 on January 31, 2021

    Pudina Mooli Chutney. P251. #118 in Recipes folder

• Mixed vegetables with coconut (Mr Balasundaram's Avial)

  • Ganga108 on January 31, 2021

    (Avial) P32. A beautiful classic dish.

• Aubergines [eggplant] in coconut milk (Shoba Ramji's Thenkapal varadhiniya)

  • Ganga108 on January 31, 2021

    (Thenkapal Varadhiniya) P33. Spicy and beautiful.

• Cucumber cooked with lentils (Mrs Bavani's Olan)

  • Ganga108 on January 31, 2021

    (Olan) P34. Excellent.

• Mango curry (Mrs Bhavani's Manga kalan)

  • Ganga108 on January 31, 2021

    (Manga Kalan) P36

• Vegetable rice (Mr A. R. Sunil's Neyychoru)

  • Ganga108 on January 31, 2021

    (Neyychoru - Carrot Ghee Rice) P30

• Plantain chips (Mr A. R. Sunil's Kaya varathathu)

  • Ganga108 on January 31, 2021

    Delicious! (Kaya Varathathu) P43.

• 'Dry' split peas (Mrs Kamud Kansara's Mugh ni dal)

  • Ganga108 on January 31, 2021

    (Mugh Ni Dal) P70 As well as with an Indian meal, this is great as a salad base. (Great with coriander paste stirred through when mung beans added.)

• Chick pea flour pancakes (Mrs Kumud Kansara's Pudla)

  • Ganga108 on January 13, 2024

    I love that chickpea flour pancakes are also very popular in Italy (Farinata), France (Socca) and other places - they are delicious. We've made Pudla/Cheela for a long time, and they are a staple for times when time is short and hunger is great. This recipe has A LOT of garlic - I cut back considerably - and use fewer green chillies.

• Stewed tomato relish (Christine Ward's Tomato Bharta)

  • Ganga108 on January 15, 2024

    I needed to cook the tomatoes longer to get to soft/mashable stage. Added some chilli paste for a little more heat. Lovely - let the tomatoes cool before adding chilli, onion and coriander leaves for the best, fresh, tangy taste. I'd also love this with just popadums /papad for a snack.