Madhur Jaffrey's Flavours of India: Over 130 Recipes from Kerala, Goa, Gujarat, Punjab, West Bengal, Tamil Nadu by Madhur Jaffrey

Search this book for Recipes »
    • Categories: Bread & rolls, savory; Indian
    • Ingredients: chapati flour; ghee; fresh ginger; garlic; ground cayenne pepper; tomatoes; green chiles; ground lamb; coriander leaves
    show
    • Categories: Bread & rolls, savory; Indian; Vegetarian
    • Ingredients: chapati flour; ghee; potatoes; fresh ginger; green chiles; ground cayenne pepper; coriander leaves; dried pomegranate seeds
    show
    • Categories: Bread & rolls, savory; Indian; Vegetarian
    • Ingredients: plain flour; semolina; Greek yoghurt
    show
    • Categories: Chutneys, pickles & relishes; Indian; Vegetarian
    • Ingredients: mint; white radishes; green chiles; limes
    show
    • Categories: Dips, spreads & salsas; Side dish; Indian; Vegetarian
    • Ingredients: courgettes; natural yogurt; mint
    show
    • Categories: Chutneys, pickles & relishes; Indian; Vegan; Vegetarian
    • Ingredients: mustard oil; fresh ginger; cauliflower; turnips; carrots; garam masala; ground cayenne pepper; ground cumin; brown mustard seeds
    show
    • Categories: Mousses, trifles, custards & creams; Dessert; Indian
    • Ingredients: ghee; vermicelli pasta; milk; blanched almonds; cardamom pods; sultanas; kewra water
    show
    • Categories: Mousses, trifles, custards & creams; Dessert; Indian
    • Ingredients: milk; unsalted pistachio nuts; cardamom pods; rose water; kewra water
    show

Notes about this book

This book does not currently have any notes.

Notes about Recipes in this book

  • Lamb in a fennel-flavoured coconut sauce

    • 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

    • 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

    • 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

    • 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

    • Tiganna on January 21, 2018

      Nice and not too difficult, but not extremely interesting.

  • 'Rechad" spice paste

    • Ganga108 on January 31, 2021

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

  • Amritsari beans

    • Ganga108 on January 31, 2021

      (Amristsari Dal) P243

  • Flat corn breads

    • 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 & white radish chutney

    • Ganga108 on January 31, 2021

      Pudina Mooli Chutney. P251. #118 in Recipes folder

  • Mixed vegetables with coconut

    • Ganga108 on January 31, 2021

      (Avial) P32. A beautiful classic dish.

  • Aubergines (eggplant) in coconut milk

    • Ganga108 on January 31, 2021

      (Thenkapal Varadhiniya) P33. Spicy and beautiful.

  • Cucumber cooked with lentils

    • Ganga108 on January 31, 2021

      (Olan) P34. Excellent.

  • Mango curry

    • Ganga108 on January 31, 2021

      (Manga Kalan) P36

  • Vegetable rice

    • Ganga108 on January 31, 2021

      (Neyychoru - Carrot Ghee Rice) P30

  • Plantain chips

    • Ganga108 on January 31, 2021

      Delicious! (Kaya Varathathu) P43.

  • 'Dry' split peas

    • Ganga108 on January 31, 2021

      (Mugh Ni Dal) P70 As well as with an Indian meal, this is great as a salad base.

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

This book does not currently have any reviews.

  • ISBN 10 0563370777
  • ISBN 13 9780563370772
  • Linked ISBNs
  • Published Feb 16 1995
  • Format Paperback
  • Page Count 320
  • Language English
  • Countries United Kingdom
  • Publisher Ebury Press
  • Imprint BBC Books

Publishers Text

130 dishes from the most popular areas of India: Delhi and the Punjab, Kerala, Gujerat and Rajasthan, Tamil Nadu, Bengal and Goa. Recipes include: Kashir Rezala, a Bengali Muslim dish using goat meat, lemon, milk, yoghurt and saffron; and Goan Bebinca, cardamom flavoured layered pancakes. Delight in the rich flavours of such tantalizing dishes as: Dosas (crispy rice pancakes stuffed with various fillings); Shukto (a vegetable curry made with bitter gourds and flavoured with mustard seeds, nigella, fenugreek and cumin); Appams (a dosa-style pancake with a mixture of tomatoes, onions and chillies as the topping); or Prawn Caldin (king prawns cooked in highly spiced sauce using coconut and fresh coriander). Sample the handed-down secrets of many an emperor's kitchen, the regions' experts or the ordinary villager's humble, but equally delicious, repertoire of home-cooked dishes. Readers can discover the history and culture unique to each region in this illustrated book, and savour the aromas and subtle spice blends of the Indian subcontinent in the cool comfort of their own kitchens.

Other cookbooks by this author