Madhur Jaffrey Indian Cooking by Madhur JaffreyChef magazine called this books author the best-known ambassador of Indian food in the United States . . . and the Boston Herald referred to her as the renowned author and actress [who] teaches home cooks about the sophistication and infinite diversity of Indian fare. The New York Times described her simply and succinctly as the Indian cuisine authority. For many years a best-selling cookbook, Madhur Jaffreys seminal title on Indian cuisine now has been totally revised, redesigned, enlarged, and enhanced with 70 brand-new full-color photos. With chapters on meat, poultry, fish, and vegetables, as well as pulses, relishes, chutneys, and pickles, the author guides her readers through the delicious and colorful range of Indian food. More than 100 detailed recipes direct home chefs through step-by-step preparation of well-known classics like Tandoori-style Chicken and Naan Bread, as well as more unusual dishes including Salmon Steamed with Mustard Seeds and Tomato and Drunken Orange Slices. Ms. Jaffrey also presents comprehensive background information on spices and seasonings, kitchen equipment, authentic preparation techniques, and suggested menus. Taste-tempting color photos show prepared dishes.
Spice up roast chicken
Post a Comment. By Ellen L. Published: Aren't spices just gorgeously sexy! I only had time to marinate the meat for around an hour but the longer you can let it sit the more penetration of the spices. You could even do it overnight, just cover and stick it in the fridge.
Post a Comment. Monday, June 24, Baked Chicken Curry. If this recipe puzzles you, you are not alone. I've always thought and imagined curry to be cooked over the stove with a deep pot but this proves me wrong. Then again, do not be overwhelmed by the ingredients but do try to attempt it with an open mind as it is really pretty easy - marinate and bake.
It can easily be doubled or tripled to serve a small or large group, and it can be prepared a day in advance, then baked just before you plan to serve it. The flavors in this dish are so extraordinary that it is best served with a simple rice dish, such as Turmeric Rice, and a green vegetable, such as Green Beans with Garlic and Black Mustard Seed. These side dishes will not compete with the chicken flavors, and the colors on the plate are stunning together. To prepare the sauce, scoop the tomato paste into a small bowl along with 2 tablespoons of water; stir to dissolve the paste. Stir in the mustard, cumin, garam masala, lemon juice, salt, and cayenne pepper. Add the heavy cream in small doses stirring after each addition until everything is smooth.
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