Simple Indian Cookery - Softcover

Jaffrey, Madhur

Softcover

ISBN 10: 056352183X ISBN 13: 9780563521839

Publisher: BBC Books, 2007

Synopsis

In Simple Indian Cookery, Madhur Jaffrey reveals how easy it is to bring the flavors of India into your home. With 40 recipes, featuring step-by-step instructions and clear color photos, even novices can cook a wide range of authentic Indian fare. Add spice to your life with Goan Prawn Curry or Tarka Dal, or try popular favorites like Chicken Tikka Masala, Rogan Josh, or Lamb Madras. There are also more elaborate dishes, like Creamy Chicken Korma with Almonds, Prawns in a Butter and Tomato Sauce, and Moghlai Spinach with Shallots. These tried-and-tested recipes include savory soups and starters, classic curries with fish, meat, poultry, and eggs, and tasty vegetables and accompaniments. With an inspiring range of menu suggestions and a guide to essential Indian ingredients, Madhur Jaffrey’s Simple Indian Cookery guarantees excellent results every time.

About this title

About the Author:

Madhur Jaffrey, winner of the James Beard Award, is a highly respected writer on Indian, Far Eastern, and vegetarian cuisine. She has written more than a dozen best-selling cookbooks, including Madhur Jaffrey’s World Vegetarian, and her articles have appeared in numerous magazines, including Food & Wine, Gourmet, Saveur, and The New Yorker. Jaffrey, a resident of New York City, has also presented several television series and appeared in more than 20 films.

From Publishers Weekly:

James Beard Award-winner Jaffrey (Madhur Jaffrey's World Vegetarian), one of the subcontinent's foremost culinary ambassadors, offers relatively simple recipes for classic Indian dishes, as well as some that may be less familiar to American readers. She includes Easy Mulligatawny Soup and Chicken Tikka with Tomato in the first-courses, but also Potato Bhajias, which are less common in Indian restaurants in the U.S., yet simple to make and certain to please French fry aficionados. Seafood, poultry and meat recipes are mostly standards like Creamy Chicken Korma with Almonds and Rogan Josh (lamb stew), all made with a long list of spices, but the well-illustrated, step-by-step presentation, combined with Jaffrey's insightful commentary, makes them accessible. Madras Fish Curry, for example, uses an intimidating number of seasonings for an end result that doesn't look like much, but it is both easy to make and flavorful. The final section is a catch-all of accompaniments, including Green Lentils with Lemon Slices, classic Vegetable Pullao and Yoghurt Raita with Cucumber and Mint. Cooks who didn't grow up in an Indian kitchen may trip over some of recipes-the Flaky Flatbread with Cumin Seeds, for instance, is far trickier than Jaffrey's instructions suggest-but, in general, readers will feel her comforting presence at their side as they cook, convincing them that they, too, can produce top-notch Indian food.
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About this edition

• Publisher: BBC Books
• Publication date: 2007
• ISBN 10: 056352183X
• ISBN 13: 9780563521839
• Binding: Paperback
• Number of pages: 128