• kmattingly on June 12, 2012

  One of the best books in my collection. My last copy was so well used it fell apart so I recently purchased a new copy.

Notes about Recipes in this book

• Moghlai spinach (Moghlai saag)

  • lorloff on March 25, 2022

    Very good rendition of Saug will make again I love the flavor that the onions and the cardamom added to the dish we used A delicious Garam masala which I think really helps make the dish. Will make again.

  • wester on October 05, 2014

    Tasty, but the flavor wasn't very pronounced.

  • Erinys on April 06, 2018

    I have made this with young spinach and there was an explosion of flavour. As the spinach required longer cooking than I am used to, I was concerned about the texture. It worked out great.

• Potatoes cooked with ginger (labdharay aloo)

  • kmattingly on June 12, 2012

    An absolute favourite, I can't remember how many times I've cooked this one, almost know it off by heart.

• Moghlai chicken braised with almonds and raisins (Moghlai murgh dumpukht)

  • kmattingly on June 12, 2012

    A lovely combination of sweet and spice

• Moong dal cooked with red split lentils (mili hui moong aur masoor dal)

  • kmattingly on June 12, 2012

    My favourite dal recipe

  • lorloff on March 25, 2022

    I couldn’t agree more a delicious doll recipe that we will definitely make again.

• Bhopali fish with green seasonings (Bhopali hare masale ki macchli)

  • melberfeld on January 23, 2016

    Use Cilantro, aka Chinese Parsley.

• Rajasthani grilled (broiled) or baked chicken

  • kmattingly on June 12, 2012

    A big favourite with friends and family. I've even had it when camping with friends cooked on a griddle over a fire

• Diced potatoes with turmeric and cumin (batata nu shaak)

  • kmattingly on June 12, 2012

    A great alternative to chips, simple but tasty

• Fish in a dark sauce (patia)

  • susankay on May 18, 2013

    Shrimp is the best fish in this!

  • dinnermints on November 08, 2018

    This is fish poached (sort of) in a tomato-onion sauce, and it had a wonderful depth of flavor. I used 2 T ghee, and decreased the cayenne to 1/4 tsp. To get good color on the onions, around 15-20 minutes is needed. It's not mentioned in the recipe where to add the green chiles, so I added them with the ginger & garlic. I'd also try adding broth instead of water with the tomatoes. Instead of covering and simmering for 30min, I left it uncovered and cooked the tomato mixture down, and was glad I'd done so. I used pieces of rock cod, which worked quite well (cooked them for around 5min or less).

• Cauliflower, peas and potatoes (fulvar, ola watana ana batatya chi bhaji)

  • aargle on October 07, 2020

    This was a quick, delicious and easy accompaniment to our mixed dhal and will definitely repeat. Had to use dried shredded coconut so will make sure I use fresh next time.

• Rice with tomatoes and spinach (tomato palak bhat)

  • dinnermints on November 08, 2018

    I agree with Jaffrey's recipe notes - a wonderful rice dish. I used 1 cup brown basmati rice and 1 cup black pearl rice, and 2 T ghee instead of vegetable oil. I didn't soak the rice, and sauteed the onion for 15-20 min. I added 3.5 cups of water, and cooked it for around 40min before checking it and cooking for another 10 min. It needed a bit more salt (maybe 1/2 tsp).

• Tomato and onion with yoghurt (koshimbir II)

  • kmattingly on June 12, 2012

    Great with cassava crackers, light, refreshing dip

• Red kidney beans cooked with turnips (razma gogji)

  • jdub1371 on March 18, 2016

    This was a bit bland, but pleasant and soothing with brown rice and a big spoonful of whole milk yogurt from the Indian grocery. The turnips took a long time to brown. The end result looked more stew-y, unlike the photo, which looked more broth-y. Froze the leftovers, which I think I will kick up a bit with a garlic and cumin tarka.

• Delicious fried morsels (bhaja)

  • PinchOfSalt on August 05, 2013

    The batter is very, very thin. The cooked coating is very delicate and fairly crisp, somewhat like tempura. Even using the optional red pepper, the flavor was mild. The white poppy seeds lent a toasty crunch and flavor. Nice, but I think I prefer the more robust recipe from Dakshin (http://www.eatyourbooks.com/library/245/dakshin-vegetarian-cuisine-from-south) better. See Vegetable bajji (http://www.eatyourbooks.com/library/recipes/472932/vegetable-bajji).

• Prawns/shrimps with mustard seeds (chingri maachher jhal)

  • thecharlah on June 24, 2018

    Really flavorful, quick recipe.

• Lamb cooked with onions and potatoes (mangsho jhol)

  • Dannausc on August 14, 2019

    Really, really good! Very flavorful and delicious!

• Hard-boiled eggs in a tomato sauce (tomato kut)

  • wester on December 29, 2013

    A good spicy/sweet sauce. I had expected more sauce from a kilo of tomatoes, but you lose quite a bit during sieving, and you can't omit that step with two tablespoons of whole coriander seeds in your sauce.

• Cauliflower with dried chillies and mustard seeds (poriyal)

  • SilverSage on August 25, 2015

    I couldn't get asafoetida powder, but google said it was similar to onion & garlic, so I use a mix of those instead. It was complex & spicy, and my guests loved it. It was so good that 3 of us devoured the entire head of cauliflower.

• Green chilli chicken

  • kmattingly on June 12, 2012

    Yum, yum, yum. If you love chilli then you'll love this dish, a definite favourite