Madhur Jaffrey, the world's foremost authority on Indian cooking, shows both expert and novice cooks how to create an enticing Indian meal in just a few quick steps-and all in under 30 minutes. In 60 easy-to follow recipes, Jaffrey shares her secrets for sumptuous curries, fragrant rice dishes, hearty legumes, mouthwatering chutneys and relishes, refreshing drinks, and heavenly desserts. Complete with delectable menu suggestions for both casual family dining and elegant entertaining, filled with helpful notes on creating a well stocked pantry, and illustrated with gorgeous, full color photographs, Madhur Jaffrey's Quick and Easy Indian Cooking helps make the fabulous flavors of India a satisfying part of any cook's everyday repertoire.
Madhur Jaffrey CBE is an Indian-born actress, food and travel writer, and television personality. She is recognized for bringing Indian cuisine to the western hemisphere with her debut cookbook, An Invitation to Indian Cooking, which was inducted into the James Beard Foundation’s Cookbook Hall of Fame in 2006.
I'm a big fan of Madhur Jaffrey and own many of her cookbooks, which are not only written beautifully, but also include delightful little anecdotes about food and family. Over this past year of lockdown, I've noticed that this little book is one that I keep reaching for, because the recipes are indeed quick and easy. Some family favourites that I've made repeatedly include the Most Delicious Meat Cubes (made with chunks of pork shoulder, it's divine!), yellow rice, and green lentils. Many of the recipes have both stove top and pressure cooker instructions, which makes them even more convenient.
I had actually tried offering Indian dishes I discovered on the Internet, as well as my boyfriend, a Punjabi which cherishes his meals, would pleasantly consume them. The very first time I made Ms. Jaffrey's "daily" Chick in Fried Onion Sauce, he counted on me with a huge smile on his face and states "it's nearly perfect - I would never recognize this was not prepped by a born-Indian!". Well - that's all the proof I required! The only consistent issue we have with regards to the book is that the rhythms (grains and vegetables) are very bland. That could be exactly how the majority of Indians consume them, however in my partner's community, every little thing is extremely seasoned. I have actually had to change all those dishes for him. One care regarding the previous edition if you decide to buy it used is that occassionally you'll find a step missing in the procedural component of the dish. You'll get to completion of the dish and also discover there is a component left over that's deficient into the pot - like the meat, as an example! I suggest you read all dishes carefully prior to starting so you can detect ommissions as well as strategize around them. This method will also assist you plan all the prep steps - assessing as well as cutting substances.
Lately I've been experimenting with Indian cooking and this book has been a fantastic way to get started. Most of the recipes are simple (as Indian cooking goes) and can be prepared in a reasonable amount of time, though I'm not sure I'd say 30 minutes, as she claims. Most of them can be prepared in 30 minutes once you've chopped your fresh ingredients, which takes some time. Again, I find that Ms. Jaffrey is an expert at flavors. These recipes come out tasting like something you'd find in a restaurant...I always feel like a gourmet chef (in a good way) when I'm cooking and eating these recipes--yet they're not too exotic. My husband and I have loved everything we've tried from this book, and our 3-year-old will eat it too (though I think he's more adventurous with food than most kids his age). Highly recommended if you want to try out Indian cooking.
This book came out of nowhere to become not only my new favorite ethnic cookbook, but my new favorite cookbook, period. The recipes are delicious and straightforward to prepare. Not only do I recommend this particular cookbook, but also any of Chronicle Books' line of "Quick & Easy" line of ethnic cookbooks. They really do live up to their name.
I haven't made anything from this yet, but I have read through it, and the recipes look delicious and fairly simple. The pictures are beautiful, and very tempting. I went out today to stock up on Indian spices, so that I can try some of these recipes!
I finally broke down and bought a copy of this wonderful cookbook after checking it out from the library numerous times. It's awesome. The spicy grilled chicken combined with the tomato/cucumber/yogurt sauce is a huge favorite of mine.
A "Quick and Easy" recipe book that is actually just that. Quick, and easy. Normally these types of books are only quick and easy for a restaurant chef but Madhur Jaffrey has really made this simple. Not only that but the recipes I've tried so far are just absolutely delicious, especially the Royal Chicken and, what is now my go-to dish for having people over, the Pork Shoulder Vindaloo.
As authentic as it comes when you're taking half an hour to make a dish that normally takes a few hours, this is really worth picking up.
I love Indian food! However, I must have picked all duds in this book. I made the mushroom curry (too garlicky) the Chicken Red Lentils & Green Beans (boring). I am on a salt free diet so maybe that little bit of salt is just ruining these recipes? Not sure, because I always do well with Neelam Batra's Vegetarian Indian Cooking. oh well. I am trying her red lentils tarka and if that sucks I am swearing Ms. Jaffrey's books off forever.
When Madhur Jaffrey says "quick and easy," she means it! This is one of the best Indian cookbooks out there, in my opinion, and it has everything from the veg to non-veg menu. Most of these recipes can be finished (from prep to cook time) in 20 minutes, especially if you've kept your spice cabinet stocked. Anytime I'm wiped and want a quick, satisfying meal, this is what I look to.
This is probably my favorite cookbook ever. It is EXACTLY what it says it is and after having tried almost every recipe, I can say with certainly that if you like the flavors of India without the fuss and time, you can make some really great food from this book. Shrimp in cream sauce is the world's easiest dish and takes one bowl and one pan.
Neil and I wanted to learn how to cook Indian food, since it's pretty much our favorite cuisine, and thought this book looked like a non-intimidating place to start. We've only made six of the recipes in here so far, but they've all been easy and utterly delicious (and one of them has already become part of our regular meal rotation). This book is going to rapidly become dog-eared.
I learned so much about Indian cooking and spices from this book. I was a young pup when it was first given to me and not very experienced in kitchen. Every recipe is easy to follow, relatively quick, and absolutely delicious.
I've made about 10 dishes from this book and each has been a success. The way the recipes are written and explained practically guarantees success, and each has been really delicious. Best Indian cookbook yet.