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

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.”

These recipes for pastas, salads, snacks, drinks, desserts, roasted chicken, seafood, and more proves every day meals can be both delicious and healthy.

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…

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…

Madhur Jaffrey's recipe for dakshini murgh, a southern India-style chicken dish, is ideal for entertaining. Let the coconut milk sit undisturbed until you're ready to cook; then remove the thick layer of cream from the top to stir in at the end.

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!

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…

Biryani is a rice-based dish cooked with a whole mess of different spices, and usually, though not always, some kind of meat. When that meat is lamb or beef, it consequently takes some time to cook, which means I don't get to write about this dish too often. But this recipe from Madhur Jaffrey's At Home with Madhur Jaffrey solves that problem by using shrimp, so that this dish can be whipped up in less than hour with absolutely no shortcuts.