Madhur jaffrey

I love this spicy tomato rice and can sit in a corner and eat a bowl of it all by myself. It is a dish that originated in southern India. When I was a child it was barely known in the north. But today, with TV cooking shows and cookery books coming into every home, it has become a much-loved dish throughout India, with subtle additions and subtractions made by every regional cook

Biryani is a lavish and celebratory meal of rice, meat, and aromatic spices. Madhur Jaffrey likes to highlight the dish even further by adding something special: saffron. “So what do you do with saffron? You just don’t plunk it in,” she says. “What I do—which I’ve learned to do from the Kashmiris—is roast it very slightly. Then put it in warm milk, and let it stay for three hours or so until the color comes out.” The result? Shining white rice adorned with gorgeous golden hues from the…

This dish uses two varieties of dal: moong (mung bean) and masoor (red lentils). The dals bring incredible texture and flavor, while the onions bring something slightly unique. “I’m putting them in because I like the taste of browned onions very much,” says Madhur Jaffrey. “The classic [tadka] would be just the asafetida and the cumin and the red chilies.”

Excellent dish from The Essential Madhur Jaffrey. The recipes in this book are foolproof and absolutely tasty, with plenty of veggie options. I served the dish with rice and a simple lettuce salad.…

Royal chicken cooked in yoghurt by Madhur Jaffrey. This inviting recipe combines warming Indian spices with chicken, almonds and sultanas. Serve with rice.

Introduced to Kashmir by the Mughals whose cuisine was influenced by Persian cuisine, Rogan Josh consists of lamb or goat that has been slow-cooked in oil, yogurt and a mix of many different spices until it is fall apart tender. Dehli born cookbook author Madhur Jaffrey is regarded by many as a world authority on Indian food. Famed both for her bestselling Indian cookbooks and respected acting career, Madhur Jaffrey's recipes have inspired me for years — many of them so familiar to me that…

This is a dish where you can see and smell the acidity of the lemon, taste the earthiness of the ginger and coriander, and feel the spice of the garlic. It's so easy, yet it comes together so well in this delicate, extremely tender chicken. Not to mention, it can all be done in one pot!

In this North Indian dish, the chicken is cooked twice: First, it’s roasted “tandoori-style,” only without the tandoor (a large vat-shaped clay oven that reaches extremely high temperatures). To simulate a tandoor, Madhur preheats the oven to its highest temperature—500 or 550 degrees Fahrenheit for most models—and cooks the meat in smaller pieces (legs, breasts, etc.). Once the chicken has been cooked in the oven, it is simmered in a rich sauce made of butter, cream, and tomato. If you…

Butter Chicken. Quite easily the single most popular Indian dish of all. Imagine my surprise when I searched and scoured the internet looking for Madhur Jaffrey's Butter Chicken recipe and found only one, with directions that were about as vague as could be. Can someone please explain to me how in the world Madhur Jaffrey doesn't have an online recipe for Butter Chicken, the single most popular Indian dish? So, I messaged my fabulous friend, Deb of Kahakai Kitchen, hoping she had Madhur's…

Madhur Jaffrey says she never took cooking seriously, and it may be her secret to her success: "I love to eat and when you do, you think of all the possibilities."