Madhur Jaffrey's Indian Cooking, Revised and Expanded by Madhur Jaffrey

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Notes about Recipes in this book

  • Kashmiri lamb stew (Kashmiri yakhni)

    • TrishaCP on February 14, 2014

      I did not have good luck with this recipe, mainly because it needed tweaking and I didn't go for it until too late. First problem was that the recipe calls for way too much water, so when you add the yogurt at the end it just gets way too watery and you lose all the favor from the spices. Next time, I would cut the water in half, and add more just as necessary. Also, the lamb shoulder meat produced quite a bit of grease, but there is no instruction to degrease- I did anyway before adding the yogurt. Finally, I only added 5 cloves instead of 15, I just couldn't believe that wasn't a typo.

  • Lamb with spinach (Dilli ka saag gosht)

    • mirage on June 26, 2010

      was Quite Good with beef. Served w/yogurt, p. 210

    • rionafaith on June 30, 2016

      p. 49 -- Made a few changes out of necessity: used beef chuck instead of lamb as it was on sale. Used 2 packs of frozen spinach (less than what was called for) and forgot to chop one of them (the other was pre-chopped). I had squeezed all the moisture out of it but that was probably unnecessary, as I added more water to the pot later when everything was sticking. Still, good flavor and kept very well in the fridge. Will def re-make with some tweaks.

  • Kashmiri red lamb stew (Kashmiri rogan josh)

    • TrishaCP on January 18, 2016

      This was a delicious lamb dish, which you can make almost exclusively with pantry ingredients as it uses powdered ginger instead of fresh and omits onions and garlic. (The recipe notes indicate that it is typical to use dried ginger in Kashmir.) Adding the yogurt and seeing it curdle reminded me that I've previously had a problem with her technique in this area-I need to consult 660 Curries again to avoid future mistakes because I don't think I did with Mr. Iyer's method. Nonetheless, it had more or less rectified itself by the time most of the liquid had cooked down, so wasn't a huge problem.

  • 'Royal' lamb or beef with a creamy almond sauce (Shahi korma)

    • rionafaith on September 19, 2016

      p. 65 -- Delicious! This is one of my favorite dishes to order at Indian restaurants, so obviously I had to try making it at home. I used boneless leg of lamb and made the recipe as written, except for halving the vegetable oil (7 Tbsp just seemed excessive) and using sliced almonds instead of slivered since that's what I had on hand (and as they just get thrown in the blender it's not like it matters). I was surprised that there are no raisins/sultanas called for in this recipe, as I'm used to having a few of them in korma, so I might throw in 1/4 cup or so of them next time. However I was very pleased with the spice level and flavor here, as sometimes this dish borders on TOO mild and sweet, but this one actually has a little bit of kick. I served with the suggested accompaniment of cauliflower with potatoes (p. 109) and homemade naan (p. 139).

  • Tandoori-style chicken (Tandoori murghi)

    • rionafaith on October 05, 2016

      p. 66 -- This was good enough, but I wasn't wowed. I omitted the food coloring as it's listed as optional, but now that I've tried the recipe that way I would be sure to include it next time -- the chicken looked quite pallid, especially without any skin, and I feel like it's not quite tandoori without that bright orange color. I didn't bother straining the yogurt/spice puree and I don't think it hurt at all, and I marinated the chicken in it for about 24 hours, which made it quite moist and tasty. I did freeze the leftover marinade as the author suggests, so I'll have to try this one again with a few changes.

  • Turkey kebabs (Turkey ke kabab)

    • mirage on October 09, 2010

      Serve w/homemade pita and coriander chutney.

  • Prawns in a dark sauce (Rasedar jhinga)

    • TrishaCP on October 19, 2015

      This was spicy and flavorful but I did make some tweaks. I made the garlic/onion/ginger paste adding one tablespoon of water at a time, and only needed two to get a fully blended paste (rather than the book's three). Added this with the dry toasted spices (cinnamon, cardamom, bay)- but was never able to achieve the browned flavor called for even after cooking for 10 minutes (the recipe calls for 5 min.)- in the end I just gave up and added the additional spices (cumin, coriander, cayenne, and turmeric) and crushed tomatoes (rather than fresh) until I ended up with something that was brick-like in color. I added the full amount of water to the recipe, but waited about 10 minutes until the sauce had thickened before adding the shrimp to avoid overcooking- I couldn't imagine they wouldn't be overcooked following the recipe as written. Served with the book's Cauliflower and Potato recipe, which was good but the sauce is so delicious it is almost a waste to not serve with rice.

  • The Lake Palace Hotel's eggplant cooked in the pickling style (Baigan achari)

    • TrishaCP on June 27, 2013

      In this case, the pickling spice is nigella seed (kalonji), and it adds a nice oniony flavor to the dish. I didn't want to fry the eggplant in oil, so I baked it at 375F degrees for about 35 minutes and that was fine. (Just make sure it doesn't dry out if you go this route.) I did find this quite spicy so you may want to watch it if making this dish.

    • mirage on June 26, 2010

      Very Good! Good potluck contribution, too.

  • Cabbage with peas (Bund gobi aur matar)

    • rionafaith on October 05, 2016

      p. 105 -- Quick and easy with good flavor. The cabbage remained slightly firm which I liked. I used half a serrano pepper, as I had it left over in my fridge and Jaffrey doesn't really specify type other than "green chili". It ended up being a good spice level for me, maybe even verging on slightly too hot. I think using the full chili would be too much and possibly compete with the main dish.

    • jdub1371 on August 10, 2017

      Fast, easy, and very pleasant cabbage side. I had a 10 oz bag of fine-shred cabbage (for coleslaw) so I halved the recipe, which calls for 20 oz (1.25 lbs) of cabbage. I let it cook a bit longer as I prefer cooked cabbage tender and a little browned. Used half a serrano chili and took it easy with the cayenne pepper and it wasn't spicy-hot at all - in fact, I think I'd like a little more green chili in there. I also really like the combination of cabbage and peas.

  • Cauliflower with potatoes (Phool gobi aur aloo ki bhaji)

    • rionafaith on September 19, 2016

      p. 109 -- Very simple but tasty. I somehow couldn't find whole cumin seeds in my spice cabinet so I just used a bit more ground, about 1.5tsp total -- I think the texture of the whole seeds would be nice so I'll try to make as written next time. I also only used about 3Tbsp of vegetable oil rather than the 5 called for, and used half a red bird's eye chili instead of a green chili since I happened to have some in the fridge.

    • TrishaCP on October 19, 2015

      A great version of a classic dish. Served as a side to the Prawns in a Dark Sauce recipe, but would be great as a stand-alone dish too.

    • deboChicago on September 04, 2019

      This is a wonderful recipe. Always comes out beautifully.

  • Whole green lentils with spinach and ginger

    • rionafaith on August 25, 2017

      p. 125 -- Simple, healthy, and delicious with basic pantry ingredients. I cooked the lentils in the IP (15 minutes high pressure, full natural release) and then continued with the recipe as written. I used less spinach than called for (only about half a bag) as that's what I had in my fridge and needed to use up, but I'm sure it would be even better with the full amount. I used 1 jalapeno (would use 2 next time as it wasn't remotely spicy) and squeezed a whole lemon in at the end which made it very fresh and bright.

  • Moong dal and red lentils with browned onion (Mili moong aur masoor dal)

    • rionafaith on December 26, 2018

      Really nice basic yellow dal. My lentils cooked a bit quicker than indicated and I didn't keep a close enough eye on them so the bottom of mine stuck and scorched a tiny bit, oops. Next time I would also add a bit more water as this is very thick and I am used to it being a bit soupier. The onions and spices are fragrant and delicious -- I might add more onions next time. Used 3 small dried Thai chiles and it was a good heat level.

  • 'Dry' moong dal (Sooki moong dal)

    • rionafaith on June 30, 2016

      p. 126 -- Even though this is called "dry" dal, its still moist and tender -- just not soupy as many Indian dals are. Spicier than I expected, but not TOO hot. Keep an eye on it as mine cooked faster than the time listed.

  • Black-eyed beans with mushrooms (Lohbia aur khumbi)

    • purrviciouz on March 30, 2020

      We love this dish, enjoyed as a main dish with plain basmati rice, plain yoghurt, and a generous squeeze of lemon.

  • Leavened oven bread (Naan)

    • rionafaith on September 19, 2016

      p. 139 -- The baking method for this is a bit creative to compensate for not making this in a tandoor: starting with cooking each naan on a preheated baking tray (I used a pizza stone which I think was even better) for 3 minutes and then blasting it under the broiler for 30 seconds to brown. Since I have a separate drawer-style broiler that shares a dial with the oven, it was a bit complex to keep not only moving the bread but keep switching from 500* on the oven to the "broil" setting, then switching it back to 500* and letting the oven heat again... but it was doable, and using an extra pair of hands (my bf standing by) to open the oven door and pull out the rack while I slapped down each rolled-out naan definitely help. I'd recommend employing an assistant! Also, use a timer and pull each bread at the exact time indicated -- I overcooked the first one by not even a minute but it was much more cracker-like than the later ones which were much more soft and pillowy.

  • Vegetable pullao (Sabzi pullao)

    • Laura on May 02, 2010

      3/21/10: Even with all the spices, this was just ok -- the flavors just did not pop. Very disappointing.

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  • ISBN 10 0812065484
  • ISBN 13 9780812065480
  • Published Sep 01 1995
  • Format Hardcover
  • Page Count 224
  • Language English
  • Edition Revised and expanded
  • Countries United States
  • Publisher Barron's Educational Series
  • Imprint Barron's Educational Series

Publishers Text

The original edition of this cookbook was called "the definitive word" on Indian cusines by the Los Angeles Herald-Examiner. With more than 130 authentic recipes, many enhanced by full-color photos, this new edition includes new dishes, such as Shahjahani lamb steeped in a spicy yogurt marinade and baked with dried figs and piquant salmon steamed with mustard seeds and tomato.

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