Madhur Jaffrey's Indian Cookery by Madhur Jaffrey

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Notes about Recipes in this book

  • Whole green lentils with spinach and ginger

    • wester on December 03, 2017

      Tweaked beyond recognition but still a sound basic idea. Maybe a bit more ginger. Halved the recipe, used Savoy cabbage instead of spinach, used Puy lentils and shortened the cooking time, added four cups of chicken stock and one cup of yogurt to make it more soupy. Would also be good to feed a crowd.

  • Gujerati carrot salad (Gajar ka salad)

    • wester on October 31, 2016

      OK but nothing special. The mustard seeds do look good though.

  • Yoghurt with walnuts and fresh coriander (Akhrote ka raita)

    • wester on June 14, 2017

      A good but not that special raita.

  • Delicious cocktail koftas (Chhote kofte)

    • wester on December 25, 2013

      I'm not rating this as I didn't make the sauce, but the meatballs were good.

  • Minced meat with peas (Kheema matar)

    • wester on March 24, 2015

      As I was serving this to children, I left out the chiles, cayenne and coriander leaves, and served hot sauce and coriander on the side, to add to taste. The children loved it ("Can we please have this tomorrow as well?"), and I really liked it too, but I thought the coriander and hot sauce were quite indispensible - without them it tasted too "solid". It was simple to make and inexpensive as well.

  • Kashmiri meatballs (Kashmiri koftas)

    • wester on September 03, 2013

      Very nice meatballs with "sweet" spices (cinnamon, cloves) as the most prominent flavor. Not too sharp. I made them with beef instead of lamb, and they were lovely. You do need a well-stocked spice cupboard for this. And you would need a very large pan to fry the full recipe in a single layer, but then she does suggest you could use two frying pans. Will definitely repeat.

  • Cauliflower with fennel and mustard seeds (Baghari phool gobi)

    • wester on January 29, 2016

      Good everyday fare. Easy and tasty.

    • JLDuck on March 19, 2019

      I basically used strictly fried technique and added a little water. The result was a dry dish with the cauliflower just cooked.

  • Potatoes with sesame seeds (Til ke aloo)

    • Avocet on April 18, 2014

      This is excellent and very easy. I don't cool the potatoes for more than a few minutes, and I don't bother with peeling them, so it is a quick side dish.

  • Aromatic yellow rice (Peelay chaaval)

    • happyeater on May 20, 2011

      The addition of the turmeric makes this rice so silky. The pot of rice is always gobbled up when I make this and it's not much more work than a pot of regular white rice.

  • Chicken mulligatawny soup

    • Thredbende on December 09, 2011

      This is a superb soup made with a red lentil dal as base, then a ginger garlic paste fried, and raw chicken breast sauteed into the hot spice paste. The cooked chicken is then combined with the dal, water is added and the mixture cooked a few minutes. The soup is fragrant, inexpensive, nutritious and freezes and thaws well as a lunch.

    • kmattingly on June 12, 2012

      It is also lovely served over plain basmati rice. I agree this is a superb soup.

    • anya_sf on February 10, 2020

      I wanted a heartier soup and used a large potato and 2 chicken breasts. Extra liquid was needed to puree the soup, probably due to the larger potato. Next time I won't bother pureeing, since I prefer a chunkier texture anyway. I stirred in some chopped cilantro at the end. We enjoyed the soup very much.

  • Cabbage with peas (Bund gobi aur matar)

    • Thredbende on December 09, 2011

      This is really good, quick and surprising. The little bit of turmeric makes the cabbage color especially pretty. It is a warm and lovely frugal mid winter veg dish.

  • Lemony chicken with fresh coriander (Hare masale wali murghi)

    • kmattingly on June 12, 2012

      Delightful tangy combination of lemon, coriander and chilli

    • JLDuck on April 24, 2021

      This was one of the first recipes I tried from this book many years ago. I was a novice cook at the time so this recipe was a learning experience. I have not made it in decades so decided to revisit it. I found it rather dull inspite of the lemon and coriander. I have since cooked many chicken curries with excellent results. This one can return to history.

  • Vegetable pullau (Sabzi pullao)

    • kmattingly on June 12, 2012

      A great addition to any Indian meal or as a meal on it's own

  • Whole green lentils with garlic and onion

    • JLDuck on January 27, 2018

      I used canned lentils and it worked a treat. An excellent but basic dish when you forgot to make a Dahl.

  • Red split lentils with cumin seed (Masoor dal)

    • JLDuck on February 27, 2021

      A good basic dal.

  • Deep-fried, stuffed, savoury pastry (Samosa)

    • JLDuck on June 02, 2021

      I took the plunge and made samosas from scratch. I was amazed as to how easy it was. One of the keys is to not fill the pastry cones too much. Will definitely make them again. Recommend that you try.

  • Whole chicken, baked in aluminium foil (Murgh musallam)

    • JLDuck on July 15, 2018

      If using oven bag instead of foil do not skin as it makes the chicken a little dry.

  • Spicy baked chicken (Masaledar murghi)

    • JLDuck on June 28, 2018

      This very easy and a reasonable substitute for tandoor chicken. Tastes great.

  • Haddock baked in a yoghurt sauce (Dahi wali macchi)

    • JLDuck on November 04, 2016

      It helps if you lightly Fry the onion first. I used Almond oil.

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  • ISBN 10 0563164913
  • ISBN 13 9780563164913
  • Linked ISBNs
  • Published Sep 14 1982
  • Format Paperback
  • Page Count 200
  • Language English
  • Countries United Kingdom
  • Publisher Ebury Press
  • Imprint BBC Books

Publishers Text

An appearance on BBC2's Friends for Dinner in 2001 and the publication in the same year of her best-selling Foolproof Indian Cookery re-established Madhur as the authority on Indian food. Madhur Jaffrey's Indian Cookery is a revised and updated edition of her seminal cookery book, Illustrated Indian Cookery, which sold 3/4 million copies. This new edition has been completely re-designed and re-photographed in a larger hardback format to make it the essential reference book on Indian cuisine. With chapters on meat, poultry, fish and vegetables as well as pulses, breads and rice, relishes, chutneys and pickles, Madhur guides you through the colourful range of Indian food, from classics like Rogan Josh, Tandoori-style Chicken and Naan Bread to more unusual dishes such as Salmon Steamed with Mustard Seeds and Tomato, and Drunken Orange Slices. Complete with comprehensive background information on ingredients, equipment, authentic preparation techniques and suggested menus, Madhur Jaffrey's Indian Cookery brings you Indian food at its best.

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