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At Home with Madhur Jaffrey: Simple, Delectable Dishes from India, Pakistan, Bangladesh, and Sri Lanka (Anglais) Relié – 19 octobre 2010

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Salmon in a Bengali Mustard Sauce

Eat this with plain rice and make the sauce as hot as you like. In Bengal, the mustard seeds are ground at home, but to make matters simpler I have used commercial ground mustard, also sold as mustard powder. You may also use halibut instead of the
salmon. This very traditional dish is best served with Plain Basmati Rice, along with My Everyday Moong Dal, if you like, and a green vegetable. serves 2–3
To rub on the fish:
3/4 pound skinless salmon fillet
1/4 teaspoon salt
1/4 teaspoon ground turmeric
1/4 teaspoon cayenne pepper
You also need:
1 tablespoon ground mustard
¼-1/2 teaspoon cayenne pepper
1/4  teaspoon ground turmeric
1/4  teaspoon salt
2 tablespoons mustard oil (use extra virgin olive oil as a substitute)
1/4  teaspoon whole brown mustard seeds
1/4  teaspoon whole cumin seeds
1/4 teaspoon whole fennel seeds
2 fresh hot green and/or red chilies (bird’s-eye is best), slit slightly
Cut the fish into pieces that are about 2" x 1" and rub them evenly with the salt, turmeric, and cayenne. Cover and set aside in the refrigerator for 30 minutes–10 hours. Put the mustard powder, cayenne, turmeric, and salt in a small bowl. Add 1 tablespoon water and mix thoroughly. Add another 7 tablespoons water and mix. Set aside.
Pour the oil into a medium frying pan and set over medium-high heat. When hot, put in the mustard seeds. As soon as they start to pop, a matter of seconds, add the cumin and fennel seeds. Stir once and quickly pour in the mustard paste. Add the green chilies, stir, and bring to a gentle simmer. Place the fish pieces in the sauce in a single layer. Simmer gently for about 5 minutes, or until the fish is just cooked through, spooning the sauce over the fish all the time.

Eggplants in a North-South Sauce
This is one of our most beloved family dishes. It is very much in the Hyderabadi style, where North Indian and South Indian seasonings are combined. Over the years, I have simplified the recipe. Here, you may use the long, tender Japanese eggplants or the purple “baby” Italian eggplants or even the striated purple and white ones that are about the same size as the baby Italian ones. Once cut, what you are aiming for are 1-inch chunks with as much skin on them as possible so they do not fall apart.
Serve this hot with meat or vegetable curries, rice, and dal or serve it cold, as a salad, with cold meats, Indian (see Chicken Karhai with Mint) or Western. I love it with slices of ham. serves 4–6
4 tablespoons olive or canola oil
1/8 teaspoon ground asafetida
1/2 teaspoon skinned urad dal or yellow split peas
1/2  teaspoon whole mustard seeds
1/2  teaspoon whole cumin seeds
1/2  teaspoon whole nigella seeds (kalonji)
1/2  teaspoon whole fennel seeds
1 medium onion, chopped
2 cloves garlic, chopped
1.5 pounds slim Japanese eggplants, cut crossways into 1-inch segments, or “baby” Italian eggplants cut in half lengthways and then crossways, into 1-inch segments
2 medium tomatoes, grated (see page 289), about 1.25 cups
1 cup chicken stock or water
1 teaspoon salt
¼-1/2 teaspoon cayenne pepper
Pour the oil into a very large frying pan and set over medium-high heat. When hot, put in the asafetida and the urad dal. As soon as the dal turns a shade darker, add the mustard, cumin, nigella, and fennel seeds, in that order. When the mustard seeds begin to pop, a matter of seconds, add the onions. Stir and fry for a minute. Add the garlic and the eggplant. Stir and fry for 4–5 minutes or until the onions are a bit browned. Add the grated tomatoes, stock, salt, and cayenne. Stir to mix and bring to a boil. Cover, turn heat to low, and cook about 20 minutes or until the eggplants are tender, stirring now and then.

Rice Pilaf with Almonds and Raisins
Pilafs may be served at everyday meals but are grand enough for entertaining as well. If you like, you could add a generous pinch of saffron threads to the rice just before you cover it and let it simmer. You could also use chicken stock instead of the 22 cup water. serves 4–6
2 cups basmati rice
3 tablespoons olive or canola oil or ghee
One 2-inch cinnamon stick
1/2 medium onion, sliced into fine half Rings
2 tablespoons slivered blanched almonds
2 tablespoons golden raisins
1 teaspoon salt
Put the rice in a bowl. Wash in several changes of water. Drain. Let the rice soak in water that covers it generously for 30 minutes. Drain through a sieve and leave in the sieve suspended over a bowl to drip. Pour the oil into a heavy, medium pan (that has a tight-fitting lid) and set over medium-high heat. When hot, put in the cinnamon. Let it sizzle for 10 seconds. Put in the onions. Stir and fry the onions until they start to brown. Add the almonds. Stir until they are golden. Add the raisins. Stir until they are plump, just a few seconds. Add the drained rice and salt. Stir very gently to mix. Add 2 2/3 cups water and bring to a boil. Cover tightly, turn heat to very, very low, and simmer gently for 25 minutes

Revue de presse

"A handsome book, clearly laid out and easy to follow. Classic Jaffrey, and a steal at the price" (Guy Dimond Time Out)

"A true classic - fresh, intelligent and simply scrumptious. Even in an unusually strong year for cookbooks, Jaffrey's quality shines through." (Bee Wilson Sunday Times)

"Transforms Indian food into something relatively speedy to prepare at home. This would be a good one for the culinary aware student." (Carolyn Hart Telegraph Magazine)

"If you have the local curry house menu by your phone, consider replacing it with a copy of this book. Madhur is totally trustworthy and these recipes use readily available ingredients to whip up delicious curries in less time than it takes to deliver." (Sally Hughes BBC Good Food)

"As readable and useable as it is beautiful." (Delicious Magazine) --Ce texte fait référence à une édition épuisée ou non disponible de ce titre.

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41 internautes sur 41 ont trouvé ce commentaire utile 
Wonderful cookbook for beginners 5 janvier 2011
Par Julia Cove - Publié sur Amazon.com
Format: Relié
I love Indian food, but I have always been intimidated by complicated recipes and lengthy lists of obscure ingredients. Thanks to this book, I have finally learned how to satisfy my cravings for Indian food without ordering expensive delivery. This book makes Indian cooking simple and accessible for people who have never done it -- and the recipes are delicious. The results are just as flavorful as the food you order in Indian restaurants.

The author is very realistic about how people actually cook. She knows that ordinary people cannot spend hours working on one meal, and they won't buy 20 obscure ingredients just for one recipe. You can make most of these recipes with a handful of Indian spices plus ingredients that you already have in your kitchen, and you will use the Indian spices again as you try other recipes in the book. After you make an initial investment in Jaffrey's favorite spices, you only have to buy fresh meat and vegetables when you want to cook.

Jaffrey doesn't assume any prior knowledge, making this a great book for beginners. She patiently explains every Indian ingredient (there is a glossary in the back), gives you advice on what to buy at the grocery store, and offers many useful tips and tricks for Indian cooking. She also suggests substitutes for ingredients that might be hard to find.

I know a lot of people find Indian cooking intimidating like I did, but you truly can't fail with this book.
63 internautes sur 67 ont trouvé ce commentaire utile 
Great Addition to the Cookbook Library 5 novembre 2010
Par S. Kessler - Publié sur Amazon.com
Format: Format Kindle Achat vérifié
I bought the Kindle edition of Madhur Jaffrey's new book and am more than pleased with it. I have used Ms. Jaffrey's Indian and Asian cookbooks for many years and love her recipes and techniques. This new one is a nice addition to my library as it contains simplified versions of some great Indian classics as well as regional Indian specialities that are new to me and will help be get a good Indian meal on the table in less time but with as much taste.

I'd like to say a few words specifically about the Kindle edition, which is what I purchased. I'm very pleased with amount of thought that the publisher put into making this a very useful e-cookbook. I have had to return two different e-cookbooks recently because they had minimal or no formatting, which made them useless as reference tools. The publisher of Ms. Jaffrey's book, however, went to the trouble of effectively formatting the index and lists of recipes and ensuring that there were internal links within the different recipes for other recipes related to the one I was look at at the time. This is really important in a e-cookbook -- that one can jump back and forth between index and recipes as well as between recipes themselves for a seamless experience. So, kudos to the publisher for doing much more than just scanning the book and throwing it out there for unsuspecting Kindle owners.

Update as of January 5 -- I finally cooked from this cookbook and it has lived up to my expectations. I made her Kerala Fish Curry and with her simplified techniques in this book and use of the the American pantry, the dish was fast, easy, and very fresh and tasty. I was able to get an exotic home-cooked dinner on the table after work tonight in just 30 minutes. My husband was very impressed.
44 internautes sur 47 ont trouvé ce commentaire utile 
The best yet.... 5 novembre 2010
Par James Snyder - Publié sur Amazon.com
Format: Relié Achat vérifié
I have all of Ms. Jaffrey's books and many other similar cookbooks. This is a breath of fresh air. There are always writings about "curries". Even lists of ingredients. There are NEVER NEVER EVER writings about how these curries are developed for fish, poultry or vegetables. One book lists 50, 100 spices, yet offers no advice on how they might be combined for various foods.
THIS book actually talks about fish and several spices, meat and several spices, vegetables and appropriate spices - both as marinades and spices to add during cooking. Finally there seems to be some sense about this. Not complete, but a start.
Please Ms. Jaffrey, write a book on how these spices are combined and designed for various purposes.
This is the first book that lets the light glimmer out from under the bushel basket. Thank you.
Buy it.
14 internautes sur 14 ont trouvé ce commentaire utile 
Good Vegetarian section. 25 mai 2011
Par Kilgore - Publié sur Amazon.com
Format: Relié Achat vérifié
Nice addition to Madhur's collection of books. It does contain meat / fish recipes but, IMO, I have found the "Vegetables" and "Dahl" sections to be in greater depth than her other Indian cookbooks. This makes it a good extension of her "World Vegetarian" cookbook with more of a focus on her home region.
12 internautes sur 12 ont trouvé ce commentaire utile 
Absolutely Fantastic 18 juin 2011
Par ppohio - Publié sur Amazon.com
Format: Relié
This book is just wonderful. I am a huge fan of Indian cuisine but always find myself disappointed with a lot of the restaurant options in my city. However I am really not a very good cook and I have often found a lot of traditional Indian recipes overwhelming or just a bit above my skill level.

Madhur has absolutely changed all of that for me. This book is just so easy to read, and the recipes are incredibly easy to cook and absolutely bursting with flavor. You can go to a South Asian grocer and acquire all the requisite spices so easily and cheaply these days, and then just flip through and make many dishes with whatever produce and proteins you have that day. The book is worth it for the many delicious chutneys and yogurts alone which are so easy to prepare.

I also really appreciated the way that the book is laid out, and Madhur's suggestions for various chutneys, vegetables, rices and Dals to serve each meal with - in a couple hours you can easily put together a seriously wonderful feast. The book focuses on food you can eat every day with recipes that are healthy, inexpensive, and substantial. In just two weeks of owning the book I have already made over a dozen dishes.

Do yourself a favor - instead of going out for another bland tikka masala at a restaurant, buy this book, hit up your grocer, and whip up a delicious meal yourself.
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