• EskieF on October 03, 2022

  This book was published in the USA as 'At Home With Madhur Jaffrey'

Notes about Recipes in this book

• Aubergine with fennel and cumin

  • wester on July 28, 2015

    Very tasty, mild but subtly fragrant. I added some pork meatballs to make it a main course, and this worked out great. The family loved it too. I left out both sugar and cayenne.

• Fish and peas in a fennel-fenugreek sauce

  • wester on May 10, 2022

    Quite badly underspiced and otherwise not that exciting either. Double or triple the spices if I make it again.

• Baked chicken curry

  • wester on January 06, 2016

    Nice and simple to make. Slightly too spicy for the children, even without the cayenne.

  • FJT on May 17, 2021

    This was ok, but I won't be repeating it. Whilst it was very easy to make there are many curry recipes that involve only slightly more effort that deliver more in terms of flavour.

  • adewar on November 24, 2015

    Extremely simple preparation. Good weeknight meal.

  • fbcd on April 23, 2022

    Pretty good but I found the lemon flavour from the marinade a bit pronounced.

• Chicken with spinach

  • wester on November 23, 2015

    Lovely fragrant dish with "sweet" spices. Hubby loved it. I accompanied it per the suggestion of the book with Aubergines in a North-South sauce, which was a good combination but not brilliant. I did not make the suggested yogurt relish and I think I should have.

• Kerala-style chicken curry

  • wester on August 27, 2015

    Nice but quite unremarkable.

  • digifish_books on June 05, 2015

    Basically, chicken and onions poached in a creamy, coconut sauce with cumin, cayenne pepper, ginger and sweet red paprika. I used basil instead of curry leaves, and the dish ended up tasting a lot like a Thai Red Curry - very pleasant, nonetheless.

• Anglo-Indian sausage patties

  • wester on November 08, 2015

    Nice mildly Indian sausage patties. Good for weeknights. They do need something like a raita - luckily, this cookbook has quite a choice of them. I used the yoghurt with tomatoes and chickpeas. I think next time I'll use the courgette yoghurt as that's lighter and the patty is quite filling already.

  • Pamsy on August 12, 2020

    These were great. I shaped mine into burgers and grilled for 10 mins total. Served in burger buns with salad from our garden. 450 gr pork gave 5 burgers. This was my first attempt at mincing my own meat after buying the Kitchenaid Grinder & Sausage Stuffer attachment. We loved the less firm texture of the burger, which didn't contain egg or breadcrumbs. Very impressed so far.

• Rajasthani red meat

  • wester on December 05, 2015

    My son absolutely loved this. However, the recipe says to add much too much water - I had to reduce it for an hour more and even then it was thinner than I would have liked (or like it looked in the photo). Next time start with half the water or even less.

  • Charlotte_vandenberg on November 04, 2018

    Delicious taste. We made this in the pressure cooker, added less water but still had to reduce for quite some time.

• Baked beef curry

  • wester on November 09, 2015

    A very enjoyable mild curry.

• Aubergines in a North-South sauce

  • wester on November 23, 2015

    If you have a well stocked spice cupboard, these are well worth making. A good full flavor, but not overly spicy or expressly Indian.

• Karhai broccoli

  • wester on November 30, 2015

    Very simple, very good.

• Courgettes and yellow summer squash with cumin

  • wester on August 24, 2015

    Quite good, but I know better zucchini recipes.

  • wester on August 24, 2015

    Opmerking voor Nederlanders: vertaalfout! Yellow summer squash is geen flespompoen.

• Green lentils with green beans and fresh coriander

  • wester on August 05, 2017

    This was really good. I will surely make this next time I have vegetarian guests, and it also is a great side dish instead of (or in addition to) rice. I lowered the cooking time for the first round by 5 minutes and for the second round by 10 minutes.

• Cauliflower cachumbar

  • wester on November 09, 2015

    Refreshing salad. Do not taste before the mustard and oil is added as it will seem very acidic and unbalanced.

• Yoghurt sambol with tomato and shallot

  • wester on August 05, 2017

    A good raita.

• Courgette yoghurt

  • wester on October 29, 2015

    A tasty simple salad with good use of spices. There are quite a few similarities to Zucchini in a yogurt dressing from Madhur Jaffrey's Spice Kitchen, but enough difference to make it worth trying both.

• Yoghurt with tomatoes and chickpeas

  • wester on November 08, 2015

    Somewhere between a salad and a relish. Quite filling. Nice, but not spectacular.

• Rice pilaf with almonds and sultanas

  • Astrid5555 on November 17, 2013

    Loved the almond and sultana combination together with the onions. Very easy but tastes quite sophisticated. Served with salmon in tomato-cream sauce.

• Salmon in a tomato-cream sauce

  • Astrid5555 on November 17, 2013

    Delicious, quick and easy. Qualifies for a weeknight dinner. Served with rice pilaf with almonds and sultanas.

  • lilham on December 11, 2015

    This tastes exactly like Jaffrey described. A chicken makhani (butter chicken) but with salmon. If you are a fan of chicken makhani from Indian takeaways, then you'll like this. It's very quick to make too.

  • FJT on November 13, 2020

    I boosted the spices slightly and split the sauce over salmon for me and prawns for my husband. He raved about it; I thought it was good. The sauce was subtle but tasty with the extra spices. For just 2 of us I reduced the passata and cream quantities by one third and that was still a bit too much sauce (but that's the size jar my passata comes in, so it was practical).

  • adewar on November 24, 2015

    Really reminiscent of cream of tomato soup - not that nice

• Chickpeas in a sauce

  • lilham on August 20, 2013

    It's a light (and rather bland) curry. Not sure I will repeat this again as it takes a little more than 30min to make. It takes better on the second day (leftover lunch), so maybe it needs a bit of time to develop.

  • etcjm on June 01, 2020

    Perfectly good easy chickpea curry. Yes it does take a little longer than mentioned to get it to cook down but cooking it alongside a meat curry meant it didn't matter. I slice rather than chop the onions as I like the texture and as with any curry, make sure you cook the onions down properly. Adjust seasoning at the end with salt and lemon. I have tried numerous chickpea curry recipes, some are just meh but this was good. Had to use half a tin of good chopped tomatoes and had to use water as my chickpeas weren't organic. My last onion was used in this recipe until my delivery on Wednesday, the joy of lockdown cooking. I never run out of onions..

• Stir-fried chicken breast with black pepper and green chillies

  • FJT on May 08, 2021

    Many curries have a long list of spices; this one doesn't yet it is still very tasty and very quick to make. Love it.

  • joneshayley on April 18, 2020

    Brilliant curry! Better than any takeaway! This is fast, delicious and gives such depth of flavour - every ingredient contributes to a perfect balance. One to repeat

• Chicken curry with cardamom

  • Melanie on March 29, 2014

    This was pretty good although next time I would remove the whole spices before serving - biting into a cardamom pod isn't much fun.

  • etcjm on June 01, 2020

    Family style describes this well. Very easy to do and a good one to do if you know you will be preparing other sides dishes near serving time - once it's in the pot you leave it to cook. Mine didn't reduce too much, but that was fine. Make sure you brown the chicken properly as it's required both for the aesthetic and taste. Served with spinach with garlic and cumin (same book) and chickpeas in a sauce (same book) and mixed bean salad. Good hearty meal with lots of leftovers.

• Pan-grilled courgettes

  • Melanie on March 30, 2014

    Tasty way to serve zucchini - I liked the addition of lemon and spices.

  • adewar on November 24, 2015

    Simple and delicious - good accompaniment to grilled meats or any curries

• Wholemeal flatbread (Chapati)

  • Melanie on March 30, 2014

    I used a blend of wholemeal and plain flour instead of the chapati flour. Mine wasn't as soft as I would have liked but I will probably try this recipe again - the dough was quite hard to work with.

• South Indian potato curry

  • monicahorridge on October 10, 2013

    Really tasty, really easy and quick, will definitely make this again.

• Bangladeshi white chicken korma

  • Basmati on March 01, 2013

    authentic taste - like my mum's! would reduce garlic a bit next time.

• Minced lamb with potatoes

  • Barwite on July 11, 2019

    Good recipe for kids.

  • rmcgowan on June 25, 2013

    We found this bland despite adding extra spice. Would not make again

• Chicken with apricots

  • digifish_books on June 05, 2015

    Chicken pieces (on the bone) braised in a slightly spiced sauce of onions, dried apricots, cumin, cinnamon, garam masala and ginger. Easy to make and easy to eat. (Uses 12 skinless chicken thigh cutlets, approx. 1.3 kg).

• Roasted moong dal with mustard greens (Bhaja moong dal)

  • VineTomato on March 18, 2019

    Made this with swiss chard which worked well. Simple and nourishing.

• Green lamb curry

  • joneshayley on March 12, 2019

    Very nice and easy to put together- but I felt lacking in seasoning, and the sauce a bit thin. I’d add less water next time (half the water) to the initial green marinade. Lovely with a peshwari naan.

• Tandoori-style duck breasts

  • joneshayley on January 30, 2020

    A brilliant duck recipe! The flavours are subtle, gently perfuming and spicing the duck. We loved this.

• Baked pâté kebabs

  • joneshayley on March 10, 2019

    This is delicious, the texture is soft, and the spicing subtly balanced. Made with the red pepper chutney from the same book as suggested- the perfect accompaniment

• Peshawari red pepper chutney

  • joneshayley on March 10, 2019

    A lovely chutney, absolutely full of flavour and delicately spiced.

  • adewar on November 24, 2015

    Amazing recipe - bursting with flavour and a beautiful vivid colour - looks great in a black bowl. Something really unusual to serve alongside an Indian meal to add fresh and fragrant flavours to your food.

• Goan prawn curry

  • KIGirl on March 27, 2015

    Very quick and easy to make. Unfortunately the flavours did not quite do it for me :(

• Spinach with garlic and cumin

  • Charlotte_vandenberg on November 04, 2018

    Easy, nice flavor. Made with frozen spinach this time because fresh spinach had sold out at the supermarket. Probably a lot better with fresh spinach.

  • etcjm on June 01, 2020

    Did a half recipe with defrosted frozen spinach. Perfectly good and an easy side dish adding a different flavour when serving curry. I enjoy spinach so like the other note maker, I will try with fresh and see if it's better.

• Mussels in a creamy coconut sauce

  • Charlotte_vandenberg on November 28, 2022

    Every recipe in this book has been a success, also this one.

  • fbcd on April 23, 2022

    This was good. Used the leftovers as the basis of an improvised Thai soup.

• Quick sweet and sour Gujarati tomato curry

  • Lepa on October 04, 2019

    This dish is easy, quick and outstandingly delicious. It's a bit of a miracle and I will be making it often. We ate it with the Shrimp Biryani, as recommended by MJ. The combination was amazing but I suspect anything would be good with this lovely curry. Be sure to make it before tomatoes disappear from the market!

• Salaad

  • adewar on November 24, 2015

    Classic curry accompaniment but the use of ground roasted cumin seeds elevates it to a new level!

• Lemony minced lamb with mint and coriander

  • Pamsy on August 31, 2019

    Easy weeknight dinner served with rice. After initial cooking this looked brown and boring so I added 200gr cooked chickpeas and 3 small chopped tomatoes. Next time use a tin of tomatoes. Didn't have any mint and coriander didn't shine through so next time double up on the herbs. As well as lemon juice I added the zest. Again, lemon flavour wasn't noticeable but overall the garam masala gave a lovely flavour to this dish. Definitely worth repeating and easily adaptable.

• Kerala-style fish curry

  • JJ2018 on April 22, 2018

    I wasn’t very keen on this sauce

• Stir-fried Chettinad chicken

  • etcjm on May 09, 2021

    Very easy, super tasty dish. If you remember to allow the marinade time of 30 minutes, this dish is very easy to chuck together. Can't believe I haven't tried it sooner. I cooked with breast (my daughter's preference) and it will be a repeater. It's a dry dish, and I served with a vegetable curry and rice. I will make sure I have fresh curry leaves next time - as I think that will make it even better.

  • fbcd on April 23, 2022

    Good, fast, and easy. I served with baigan bharta and rice.

• Chicken roasted with ginger and coriander

  • fbcd on May 27, 2022

    Delicious. This is a good company dish because you can let it marinade for as long as you like and just pop it in the oven an hour before serving. Although the recipe calls for just chopping the coriander, it works much better to blitz it in a blender with the yogurt.