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Entries tagged with 'Madhur Jaffrey'

Madhur Jaffrey's Shrimp Biryani

Serious Eats Nick Kindelsperger 6 comments

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. More

Dinner Tonight: Salmon in a Bengali Mustard Sauce

Serious Eats Nick Kindelsperger 3 comments

Normally, when I get my hands on a nice fillet of salmon I tend to treat it like a steak, keeping it whole and cooking it over moderately high heat. So I was completely off balance when I began to cook this recipe from Madhur Jaffrey's At Home with Madhur Jaffrey. The fillet is cut into pieces, covered in a spicy rub, and then cooked gently in a mustard-loaded sauce. I mean, there's ground mustard and mustard seeds in this one! But I didn't worry too much; Jaffrey has never failed me before. More

Dinner Tonight: Potato and Pea Curry with Yogurt, Cumin, and Ginger

Serious Eats Nick Kindelsperger 1 comment

I nearly lost it when I saw fresh peas at the farmers' market. I handed over my money as quickly as possible for the neon green specimens. Though properly enthused, I didn't exactly have a recipe. There are loads of options for peas and pasta, but few of them actually give the peas top billing. I didn't want them to be a minor component of some bigger dish; I wanted to showcase the fresh peas in the most dramatic way possible. More

Dinner Tonight: Chicken with Spinach

Serious Eats Nick Kindelsperger 1 comment

Don't let the recipe's name fool you. While Madhur Jaffrey isn't exactly lying about the contents of this dish from At Home with Madhur Jaffrey—there's both chicken and spinach—it's just that it doesn't tell the whole story. I thought briefly about changing the name, but where would I even begin? The spinach is flavored with garlic, onion, ginger, paprika, cayenne, cinnamon, and cardamom. It comes out piquant and lively, yet still strangely soothing. It's so good, you might want to double the amount. More

Dinner Tonight: Fish Fillets with Spicy Green Undercoat

Serious Eats Nick Kindelsperger 1 comment

I am not sure what came over me, but I was sold on this recipe from Madhur Jaffrey's At Home with Madhur Jaffrey the moment I read "spicy green undercoat." What was it? I had no idea! I just imagined this lovely piece of fish sitting on some fierce chili sauce—it sounded perfect. More

Cook the Book: Sri Lankan Beef Smore

Serious Eats Caroline Russock 7 comments

Together, this East meets West pot roast is a mess of big, beautiful flavors—warmth from the spices, a slightly tart element due to the vinegar, and a richness from the beefy cooking juices combined with the coconut milk. More

Cook the Book: Sri Lankan Rice with Cilantro and Lemon Grass

Serious Eats Caroline Russock Post a comment

Curry leaves are an integral part of Indian and Sri Lankan cooking, but they can be something of a challenge to locate. For those of us who don't have regular access to these fragrant leaves, Madhur Jaffrey has provided an easy alternative in her latest cookbook, At Home with Madhur Jaffrey: basil. More

Roasted Moong Dal with Mustard Greens

Serious Eats Caroline Russock 1 comment

[Photograph: Caroline Russock] On their own mung beans are nothing to get worked up over. But when made into a really great dal, mung beans can be truly exceptional. This Roasted Moong Dal with Mustard Greens from At Home with... More

Cook the Book: Yogurt with Pineapple

Serious Eats Caroline Russock 4 comments

Sweet-tart pineapple is cooked down with a bit of sugar and shredded coconut that's blended with yogurt, chiles, toasted cumin and mustard seeds, then finished with caramelized shallots. When all of the elements come together, the relish is sweetly cooling at first with a surprising blast of heat in the end. It's reminiscent of a yogurt-dressed version of Mexican mangoes dusted with chile powder—sweet and spicy in the best possible way. More

Cook the Book: Lamb Korma in an Almond-Saffron Sauce 

Serious Eats Caroline Russock 3 comments

Made with creamy bases of milk, yogurt, cream, and puréed nuts and seeds, kormas are some of the richest curries around. This Lamb Korma in an Almond-Saffron Sauce from At Home with Madhur Jaffery takes that richness to a whole new level, with chunks of fatty lamb and a sauce made from smooth blended almonds and finished with heavy cream. More

Cook the Book: Corn with Aromatic Seasonings

Serious Eats Caroline Russock 2 comments

I have a soft spot for creamed just about anything. Creamed spinach, creamed pearl onions, and don't even get me started on creamed corn. This Corn with Aromatic Seasonings from At Home with Madhur Jaffery is an absolutely gorgeous take on the Midwestern classic. I was torn about featuring the recipe (it'd be much better made with late summer corn) but my love for creamed corn made it impossible not to share. More

Cook the Book: 'At Home with Madhur Jaffrey'

Caroline Russock Closed

Actress, prolific cookbook author, and television host, Madhur Jaffrey has made it her life's mission to introduce the west to the vibrant cuisines of India. Her latest, At Home with Madhur Jaffrey is a collection of recipes from India, Pakistan, Bangladesh, and Sri Lanka deconstructed, simplified, and accessible enough for new cooks and weeknight meal-makers. Enter to win a copy here. More

Dinner Tonight: Ground Lamb with Potatoes

Serious Eats Nick Kindelsperger 6 comments

"Nothing fancy here, only the homey and soothing," says Madhur Jaffrey in her book At Home with Madhur Jaffrey when prefacing this dish. That about sums it up. This dish isn't overly spicy or that rich. It's certainly not the dish to wow dinner guests. But it is comforting, and sometimes you're in that kind of mood. Pair this with rice and sauteed spinach and you have the makings of a really satisfying meal. More

Dinner Tonight: Chicken Korma

Serious Eats Nick Kindelsperger 12 comments

It's a mild curry but still redolent with spices, rounded on the tongue, and completely satisfying. Though there's enough sauce to coat each piece of chicken, it was so good I'll probably make extra next time. More

Dinner Tonight: Lemony Chicken with Cilantro Sauce

Serious Eats Blake Royer 4 comments

[Photograph: Blake Royer] I became infatuated with this recipe once I read the ingredients list, which called for almost half a pound of cilantro leaves. Half a pound? Think about it—cilantro leaves aren't very heavy, and the recipe specifically calls... More

Seriously Asian: Thai Curries, Part One: Lobster in Yellow Curry Sauce

Serious Eats Chichi Wang 20 comments

[Photographs: Chichi Wang] Taking a hiatus from my usual spoilsport-y self, I caved into the pressure of Halloween and served a menu built around orange foodstuffs. To start, a persimmon and daikon salad. To end, a kabocha cheesecake. The entrée... More

Seriously Asian: Burmese Chicken-Coconut Soup

Serious Eats Chichi Wang 19 comments

"Poured over a bed of noodles, it's just as soothing but far more exciting than your average chicken noodle soup." [Photographs: Chichi Wang] Call it Myanmar; call it Burma. Nomenclature aside, relatively little is known about the cuisine of a... More

Classic Cookbooks: Delicious 'Dry' Potatoes

Serious Eats Robin Bellinger 3 comments

Spending a month with An Invitation to Indian Cooking has reaffirmed my love of Madhur Jaffrey. I feel strongly that anyone who likes Indian food should find a copy, as should anyone interested in charming but unpretentious stories about food... More

Classic Cookbooks: Mulligatawny Soup

Serious Eats Robin Bellinger 1 comment

Until last week I never met a mulligatawny soup I liked. It wasn't that I hated the ones I was introduced to; it was more that they were watery, wan, and forgettable. Usually they were included as part of some... More

Classic Cookbooks: Chana Dal with Lamb

Serious Eats Robin Bellinger 3 comments

Although I love dried legumes and pulses more than most non-vegetarians, and although I love the vegetables and meat dishes in An Invitation to Indian Cooking, I tend to avoid the chapter on dals. I think this is because the... More

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