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Madhur Jaffrey's Quick & Easy Indian Cooking

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Book Overview

This description may be from another edition of this product. Ever get a midnight hankering for onion fritters, or for a plate of lamb stewed in coconut milk? The recipes for these Indian delicacies are widely considered to be on the forbidding side. Yet Madhur...

Customer Reviews

5 ratings

Beautiful photos, short and concise recipes, delicious food!

What attracted me primarily was the beautiful photos and the short recipes. Nothing inspires confidence than to see the photographs and not be overwhelmed by a 50 step recipe requiring hours of preparation. The recipes are indeed easy, and the ingredients can be found easily in most major cities. If nothing else, put this book on your coffee table and enjoy flipping through the pages. But do yourself a favor and use it!

Delicious food on my first attempt!

We have been searching for a novice's guide to Indian cooking, and have had great luck with this one. After borrowing it from the library for a test drive, I had to buy it. I made the Spicy Grilled Chicken, Smothered Pork and Royal Chicken Cooked in Yogurt. These recipes were easy to prepare and DELICIOUS - and I'm not a very experienced cook. All these recipes were really great on the first try. The recipes are simple in that they don't have lots of steps, and often allow the cook to kick back for a few minutes while something simmers. You have to add lots of spices, but adding a teaspoon of Garam Masala is not a big deal. It seems to be part of the magic in Indian food - if you get the spices right, it tastes right! We also have Jaffrey's "Taste of India" which is of the more time-consuming and complicated style, and appreciate this easier approach. The beautiful photos and descriptions really inspire you to cook. By the way, it seems the Colorado review is inaccurate about the canned vegetables - I looked through the whole cookbook and only found canned tomatoes and coconut milk. Doesn't bother me!

Almost 100% successful recipes

Overall, this is a fabulous cookbook, and we've made most of the recipes with great success. The person who reviewed it above complaining about the onion fritter recipe is correct - that's one of two confusing recipes in the book. (Add 1/2 cup water for the onion fritters, normal flour works fine, and if you're using a deep fat fryer, try 380 degrees. Once you do these things, the onion fritters are great.)The other dangerous recipe is the fish fillets in a curry sauce, which is hard because it doesn't scale well and the heat is highly dependent on your curry powder.Otherwise, though, the recipes are stunningly good, and generally easy after the work of cutting everything up and measuring spices. Even ingredients I don't like normally, like spinach and cabbage are wonderful when cooked in Indian food. Highly recommended.

Good, Easy and Fun Intro to Indian Cooking

The recipes are simple to understand and great tasting. Suggesting dishes to serve with each recipe help the uninitiated to get started. This is a great cookbook. My favorite - the samosas. Serve it with Tamarind Sauce, Mango Sauce (often found as a pulp in a can) and yoghurt.

Madhur Jaffrey - the Savior of expat Indian students!

I am a graduate student in the United States, by definition of which, I have to economize on both, the time and the money I spend on cooking. Besides, an important factor in keeping a cheerful countenance is tasty (!) food. This is where Ms. Jaffrey steps in. Before I started using "Madhur Jaffrey's Quick & Easy Indian Cooking," I relied on a few recipes handed down from my Mom and my sister. Some of Ms. Jaffrey's recipes are refreshing renditions of old favorites (e.g. red lentil `tarka', whole green lentils with cilantro and mint, hard boiled eggs masala,...), and some creative delicacies, like fish in green sauce, and stir fried shrimp in an aromatic tomato cream sauce, simply grilled tomatoes,... ah, the list is seemingly endless! To give a sampling of Ms. Jaffrey's creative prowess in whipping up culinary delights, it is instructive to discuss a recipe that I recently used. `Fish in Green Sauce' (p.69) is a recipe that calls for cooking a green sauce made of onion, garlic, cilantro (the "green"), tomato, ginger, and lemon juice, and then simmering the fish steaks in the sauce. I admit I was skeptical at first. I am a cilantro devotee, and the thought of mixing cilantro and fish never ever occured to me (I guess this is where her creativity comes in). I have just one thing to say about the end result--wow! I think deep down Ms. Jaffrey is a sentimentalist. Her recipes are peppered with such homey, down-earth musings about her childhood memories as, "... I remembered how much I had loved it [fresh green mango chutney] as a child. Memories of breakfasts and lunches with fresh pooris, vegetables, and this chutney came flooding back." This book evokes similar feeings in me, as I flip through it now, wondering what to cook for dinner tonight, of course, not worrying at all that I have my study group meeting in about one hour.
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