Coconut Rice
From "At Home with Madhur Jaffrey"

3 Tbsp olive or canola oil
1/2 tsp whole peppercorns
2/3 cup finely sliced shallots
2 cups jasmine rice
1 1/2 tsp salt
1/2 tsp ground turmeric
1 1/2 cups coconut milk from a well shaken can, mixed with an equal measure of water

Preheat oven to 325f
Pour oil in heavy ovenproof pan over medium-high. When hot drop in peppercorns. Let them sizzle for a few seconds. Add shallots and stir-fry until they turn reddish brown. Add the rice, turning heat to low, as well as salt and turmeric. Stir gently for a minute. Add coconut milk-water mix, tuen heat to medium high and bring to a rolling boil. Cover first with foil, crimping edges, and then with lid. Place in oven for 30min. Remove from oven. FLuff up and mix with fork then quickly re-cover and leave to rest for 15min.

Serves 6
Canned Beans with Indian Spices
From "At Home with Madhur Jaffrey"

2 Tbsp olive or canola oil
A generous pinch of ground Asafetida
1/4 tsp whole cumin seeds
1/2 medium onion, cut into fine half rings
4 cherry tomatoes, quartered
1/8-1/4 tsp cayenne
1/4 tsp ground turmeric
One 15oz can beans
About 1/2 tsp salt, as needed

Pour oil into a small pan over medium high. When hot, put in the asafetida and cumin. Let the cumin seeds sizzle for 5 sec. Add the onions and turn heat to medium. Stir and cook the onions until they have browned a bit. Add tomatoes and stir a few times. Now add the cayenne and turmeric. Stir once or twice and add the contents of the can (beans and liquid, if organic. Otherwise beans and the same amount of water as the liquid would be.) as well as 4 Tbsp water. Stir and bring to a simmer. Cover, turn heat to low, and simmer gently for 10min. Add as much salt as needed.

Serves 2-3
Potato and Pea Curry
From "At Home with Madhur Jaffrey"

3 Tbsp olive or canola oil
1/8 tsp ground asafetida
1/4 tsp whole cumin seeds
1 lb small red potatoes, boiled, cooled, peeled, and halved (if potatoes are larger, aim for 1in dice)
2 cups peas
1/2 cup plain yogurt
1 1/2 tsp ginger, peeled and grated
3/4 tsp salt
1/4-1/2 tsp cayenne
1 Tbsp ground coriander

Pour oil into large non-stick pan on medium-high. When hot drop in asafetida and cumin seeds. Ten seconds later, add the potatoes. Stir and fry until they have browned lightly. Now put in peas, 3 Tbsp of the yogurt, the ginger, salt, and cayenne. Stir and cook until yogurt has been absorbed. Add another 3 Tbsp yogurt and the coriander. Stir and cook until absorbed again. Add remaining yogurt. Stir and cook for a minute. If you used frozen peas the dish is done, otherwise add 3 Tbsp water, cover and turn to low. Cook very gently for 6-8min until peas are tender.

Serves 4
Mushroom and Pea Curry
From "At Home with Madhur Jaffrey"

1 Tbsp ground coriander
1 1/2 tsp ground cumin
1/4 tsp ground turmeric
1/4 tsp cayenne
3 Tbsp olive or canola oil
1/4 cup onion, finely chopped
1 tsp ginger, peeled and grated
1 1/2 cups peeled and finely chopped tomato
1 1/4 tsp salt, or to taste
1 lb cremini mushrooms, halved lengthwise
10oz green peas

Combine the coriander, cumin, turmeric, and cayenne in a small bowl. Add about 1 1/2 Tbs water and mix to make a paste. Pour oil into a medium pan on medium-high. When hot, drop in the onions. Stir and saute for 3-4 min or until edges start to brown. Add ginger and stir 3-4 times. Add spice paste. Stir and cook for about a minute. Add tomato. Stir and cook, scraping up from the bottom, for about 4 minutes or until tomatoes have softened. Add 2 cups water and salt. Stir and bring to a boil. Cover, turn heat to low, and simmer 20 minutes. Add mushrooms and bring to a boil. Cover and cook on low for 10 min. Add the peas, bring to a boil again. Cover and cook on low for 5 more minutes or until peas are done. Check for salt, adding more if needed.

Serves 4
Mushroom Bhaaji
From "At Home with Madhur Jaffrey"

3 Tbsp olive or canola oil
1/2 tsp whole brown mustard seeds
1/2 tsp whole cumin seeds
1/4 cup ionions, finely chopped
10oz largish white mushrooms, quartered (or halved if smaller)
1 clove garlic, pressed
3 Tbsp plain yogurt
1/8 tsp cayenne
1 tsp ground coriander
1/2 tsp salt
2 Tbsp cilantro, finely chopped

Pour oil in frying pan on medium-high. When hot drop in mustard and cumin seeds. When they start to pop in a couple seconds put in the onions. Stir and fry until starting to brown at edges. Put in mushrooms and stir for a minute. Take pan off heat and put in garlic, yogurt, cayenne, coriander, and salt. Put pan on medium heat and stir well. Keep cooking and stirring until all yogurt is absorbed, a few minutes. Stir in cilantro toward the end.

Serves 3-4
Kashmiri Style Collard Greens
From "At Home with Madhur Jaffrey"

1 /34 lb collard greens
3 Tbsp olive or canola oil
1/8 tsp ground asafetida
3 dried hot red chilies (the short cayenne type)
2 cups chicken stock or water
salt

Wash collards and then remove their stems and coarse central veins. Stack 6-7 leaves on top of each other and then roll them up lengthwise. Cit crosswise to get 1/2in ribbons. Now cut lengthwise to get 1/2in pieces. Pour oil into large pot on medium high. When hot drop in asafetida and chilies. In a matter of seconds the chilies will start to darken. Take the pan off the heat to add the greens and the stock. Put pan back on heat and bring to a boil. Cover and drop to medium-low, then cook 30-40min until greens are tender. Remove cover and taste. Seasoned stock may require only 1/2 tsp salt. Add what's needed. Turn the heat to medium-high and boil away most of liquid. If you are eating the greens with rice you might want to save some extra juice to moisten it.

Serves 6
Swiss Chard with Ginger and Garlic
From "At Home with Madhur Jaffrey"

1 1/2 lb Swiss Chard, well washed
3 Tbsp olive or canola oil
1 clove garlic, cut into long slivers
1 tsp slivered peeled fresh ginger
1/2 tsp salt
1/4 tsp cayenne

Hold several chard leaves together and, starting at the stem end, cut the stems and leaves crossways, at 1/4 in intervals. Pour oil into large pot on medium high. When hot put in garlic and ginger. Stir a few times. Put in all the Chard, with some of the washing water still clinging to the leaves. Cover. As soon as the leaves have wilted, a matter of minutes, add the salt and cayenne. Stir to mix. Cover again and turn to low. Cook 5min or until chard is just done.

Serves 4
South Indian Style Green Beans
From "At Home with Madhur Jaffrey"

Salt
1 lb green beans, trimmed and cut into 1in length
3 Tbsp olive or canola oil
1/2 tsp whole cumin seeds
1/2 tsp whole brown or yellow mustard seeds
1/2 tsp sesame seeds
1/8 tsp cayenne

Bring 8 cups water to a boil. Add 1 Tbsp salt to it and then the cut beans. Boil for 4-5 min or until the beans are just tender. Drain immediately and leave in colander. Pour the oil into a frying pan over medium high. When hot drop in the cumin, mustard, and sesame seeds. A few seconds later take the pan off the heat and stir in the beans. Put the pan back on the stove at Medium Low heat. Stir to mix for a minute, adding 1/2 tsp salt and the cayenne. Remove pan from heat.

Serves 4
Delhi Style Bhuna Lamb
From "At Home with Madhur Jaffrey"

5 Tbsp olive or canola oil
1 stick cinnamon
2 bay leaves
8 cardamom pods
1 1/2 cups finely chopped onions
2 large cloves garlic, crushed to pulp
One 1 1/2 in piece fresh ginger, peeled and grated
2 lb boneless lamb from shoulder, cut into 1 1/4in pieces
1/2 tsp cayenne
1 1/4-1 1/2 tsp salt
1 tsp garam masala
4 Tbsp fresh cilantro, finely chopped
1 1/4 cups water

Pour oil into a wide, heavy pan on medium high. When hot, put in the cinnamon, bay leaves, and cardamom. Let these sizzle for 10 sec. Now add onions. Stir and fry until onion starts to brown around edges. Add garlic and ginger and stir once or twice. Now add the meat. Stir until it loses its raw color. Add cayenne, salt, and 1 1/4 cups of water. Stir and bring to a boil. Cover tightly, turn heat to low, and cook for 60-70 minutes or until meat is tender. Remove lid and turn heat to high. Stir and cook until most of the liquid has been absorbed and the meat has a brownish (bhuna) look. Add the garam masala and cilantro. Stir to mix and turn off heat.

Eat with flatbreads, potato pea curry, etc.

Serves 4-6
Lemony Ground Lamb with Mint and Cilantro
From "At Home with Madhur Jaffrey"

2 Tbsp olive or canola oil
Two 2in cinnamon sticks
1/4 cup chopped onion
1 lb ground lamb (not too fatty)
2 tsp fresh ginger, grated and peeled
3/4 tsp salt
1/2 tsp cayenne pepper
1/4 cup finely chopped fresh mint
1/4 cup finely chopped cilantro
2 Tbsp lemon juice
3/4 tsp garam masala

Pour the oil into a large frying pan and set over medium high. When hot, put the cinnamon sticks. Let them sizzle for a few seconds. Add the onions. Stir and fry until onion turns brown at edges. Now add the lamb and ginger. Stir and fry for about 5 min, breaking up the chunks of meat as you do. Add 1 cup water, the salt, and cayenne. Stir and bring to simmer. Cover, turn heat to low, and simmer gently 30-40 minutes or until meat is tender. Add the mint, cilantro, lemon juice, and garam masala. Stir and cook uncovered on low heat for another 5 min, stir now and then. Spoon out extra fat before serving.

Serve with flatbreads or rice, makes a good wrap with veggies.

Serves 3-4
Ground Turkey (or Lamb) with Hyderabadi Seasonings
From "At Home with Madhur Jaffrey"

3 Tbsp olive or canola oil
1 tsp whole mustard seeds
1 tsp whole cumin seeds
2 hot dried chilies
10 fresh curry or 5 basil leaves, torn up
1/2 cup finely chopped onions
2 cloves garlic, pressed
2 tsp fresh ginger, peeled and grated
1 lb ground turkey (dark and light meat)
1 Tbsp ground coriander seeds
1 tsp ground cumin seeds
4 Tbsp plain yogurt
1 cup peas, fresh or frozen defrosted
1 tsp salt
1/2 + 1/4 cups water

Pour the oil into a frying pan over medium high. When hot put in the mustard seeds, the cumin seeds, and the red chilies. As soon as the mustard seeds begin to pop (a couple seconds) add curry leaves and onions. Stir and fry until the onion turns brown at the edges. Add the garlic and ginger, stir half a minute. Add the turkey. Turn heat to medium. Stir and break up all the lumps in the meat. Add coriander, cumin, yogurt, and 1/2 cup water. Stir and bring to boil. Cover, turn heat to low, and cook 35min. Add the peas, salt, and 1/4 cup water. Stir to mix. Cover and cook another 7-10min.

Serve with khichri (a dish of rice & peas), pappadoms, and indian pickles or chutney.

Serves 4
Turkey Chappali Kebabs
From "At Home with Madhur Jaffrey"

2 Tbsp plain yogurt
1 lb ground turkey (pref dark and light meat mixed)
3/4 tsp salt
1 Tbsp whole coriander seeds and 1 tsp whole cumin seeds crushed lightly in a mortar or put between sheets of foil and crushed with a rolling pin
1/4 cup finely chopped fresh mint
1/2 tsp crushed red pepper flakes
1 tsp fresh ginger, peeled and grated
5 Tbsp olive or canola oil

Spoon yogurt into a small sieve and set over a cup to drain. Ten min will do but longer doesn't hurt. Put drained yogurt and all ingredients EXCEPT FOR OIL in a bowl and mix well. Cover and refrigerate at least 1 hour and as long as 24 so that flavors meld. Divide the meat into six portions and form balls. Flatten the balls to make six 3 1/2 in clean edged patties.
Heat oil in large frying pan over medium high. When hot, put in as many patties as will fit easily and fry about 1min (or less) on each side until browned. Turn heat down to medium low and continue to cook the patties, turning frequently, until the juices run clear when patties are pressed. Make all patties this way and serve hot.

Makes 6 patties
Chicken with Apricots
From "At Home with Madhur Jaffrey"

2 1/2lb chicken legs or thighs
Salt
freshly ground black pepper
12 dried apricots
3 Tbsp olive or canola oil
Two 2in cinnamon sticks
1/2 tsp whole cumin seeds
2 medium onions, cut into fine half rings
3 tsp fresh ginger, peeled and grated
1 Tbsp tomato paste
1 1/2 Tbsp sugar
2 Tbsp red wine vinegar
1 tsp garam masala
1/2-3/4 tsp cayenne

Sprinkle chicken on all sides with 1/2 tsp salt and very generous amounts of black pepper. Pat it in and set aside. Put apricots in a small pan with 1 cup water and bring to a boil. Lower heat and gently simmer for about 15 min or until they have softened but are firm enough to take another 5min of cooking later. Leave in the cooking liquid.
Pour oil into a large frying pan over medium high. When hot scatter in cinnamon sticks and cumin. 10secs later put in half the chicken pieces and brown on both sides. Remove to bowl and brown remaining chicken pieces. Put them in the bowl too. Add the onions to the pan, stir and fry until they brown at the edges. Add ginger and stir a few seconds, add tomato paste and stir once. Now return the chicken and its juices to the pan, along with 1 1/2 cups water and 1 tsp salt. Cover and bring to a boil, then lower heat and cook gently for 15min, turning the chicken over once midway. Remove cover and add the sugar, vinegar, apricots, and their cooking liquid, garam masala, and cayenne. Stir gently and cook on high until sauce is a bit syrupy, about 5min.

Serves 4
Baked Chicken Curry
From "At Home with Madhur Jaffrey"

2 1/2 pounds chicken parts
1 tsp salt
Freshly ground black pepper
2 Tbsp lemon juice
2 tsp fresh ginger, peeled and grated
1 large clove garlic, crushed
5 Tbsp whole milk yogurt
1 1/2 Tbsp ground coriander
2 tsp ground cumin
1/2 tsp ground turmeric
1/2 tsp cayenne
6 cardamom pods
2 Tbsp red onions or shallots, finely chopped
A little oil for basting
2 Tbsp golden raisins (if you want it a little sweeter)

Put chicken in a casserole dish so it fits easily in single layer. Add salt, lots of black pepper, and the lemon juice. Mix well and set aside for 20min.
Combine the ginger, garlic, yogurt, coriander, cumin, turmeric, cayenne, and cardamom in a bowl. Mix well. Rub the chicken with mixture, cover, and refrigerate overnight.
Heat oven to 400f
Bring the chicken to room temp. Brush top with oil and scatter the onions on top. Place in middle of oven for 30min. Turn chicken over and cook another 40min, basting every 10min with juices.

Serves 4
Chicken Roasted with Ginger and Cilantro
From "At Home with Madhur Jaffrey"

3 1/2 lb chicken legs, separated into drumsticks and thighs (5)
1 1/2 tsp salt
Freshly ground black pepper
1/2 tsp cayenne
1 tsp garam masala
1 tsp fresh ginger, peeled and grated
2 Tbsp plain yogurt
1 cup chopped fresh cilantro

Heat oven to 400f
Lay chicken pieces in single layer in lasagna type baking dish. Sprinkle the salt, pepper, cayenne, and garam masala evenly on both side and pat in. Now rub the ginger, yogurt, and cilantro all over them. Make sure that the chicken pieces end up skin side down. Place the baking dish in the oven for 25min. Turn chicken over. Continue to bake, basting the pan with the pan juices every 10min until chicken is cooked through and top has browned, another 35min.

Serves 4-5
Stir-Fried Squid with Mustard Seeds
From "At Home with Madhur Jaffrey"

1lb cleaned squid
2 cloves garlic, crushed to pulp
1 tsp salt
4 Tbsp cilantro, well chopped
1/4-1/2 tsp cayenne
1 Tbsp chickpea flour
10-15 fresh curry or 6 basil leaves
3 Tbsp olive or canola oil
1/2 tsp brown mustard seeds
2 dried hot red chilies
1 Tbsp lemon juice
Freshly ground black pepper

Cut bodies of squid crossways into 1/4in rings and separate tentacles , cutting any that seem very long. Wash well, drain in a colander, then pat dry. Combine squid, garlic, salt, cilantro, cayenne, flour, and leaves in a bowl. Mix well and set aside for 15min. Put oil in non stick frying pan over medium high. When hot drop in mustard seeds. A few seconds later put in the red chilies. They will darken quickly. Now put in the squid and spice mix. Stir and fry on high for 1 1/2-2 minutes. Turn off the heat, add the lemon juice and black pepper. Stir to mix.

Squid Curry

Oct. 1st, 2012 03:43 pm
Squid Curry
From "At Home with Madhur Jaffrey"

1lb cleaned squid
2 Tbsp olive or canola oil
1/2 tsp brown mustard seeds
1 med onion, cut into fine half rings
15 fresh curry or 10 fresh basil leaves
1 tsp fresh ginger, peeled and grated
1 clove garlic, crushed
1 Tbsp curry powder
2 Tbsp tomato paste
3/4 tsp salt
1 Tbsp lemon juice
2 cups water

Cut bodies of squid crossways into 1/4 in thick rings and separate tentacles, cutting up any really long ones. Wash well and leave to drain in colander.
Pour oil into frying pan over medium high heat. When hot put in mustard seeds. When they start to pop in a couple seconds put in the onions and leaves. Stir and fry until onions just start to color at edges. Add ginger, garlic, and curry powder. Stir for a minute then add tomato paste and stir a few times. Add 2 cups of water, salt, lemon juice, and squid. Stir and bring to a simmer on gentle heat. Simmer covered on low stirring occasionally for about 45 min or until squid is tender.


Serve with plain rice or rice noodles
Serves 3-4
Kerala Style Fish Curry
From "At Home with Madhur Jaffrey"

1-1 1/4 lb sea bass (or haddock, halibut, salmon, kingfish or even mackerel. Whatever looks good) with skin, 1/2-3/4in thick cut crossways into 3in segments
Salt
2 Tbsp olive or canola oil
2/3 cup shallots, finely slivered
1 tsp fresh ginger, peeled and finely grated
1 large clove garlic, pressed
1/2 tsp ground turmeric
1/2 tsp cayenne
1 Tbsp paprika (obviously not)
Lots of freshly ground black pepper
1 Tbsp lemon juice
1/2 cup coconut milk
1 cup water

Spread out fish and sprinkle 1/2 tsp salt on both sides. Set aside and prepare sauce.
Pour the oil into frying pan on medium high. When hot put in shallots. Fry until just starting to brown at edges. Add ginger and garlic. Stir for a minute. Add 1 cup water, turmeric, cayenne, paprika, black pepper, lemon juice, and 1/2 tsp salt. Bring to simmer, then turn heat to low and simmer gently for 5min, stirring now and then. Stir in coconut milk and bring back to a simmer. Put fish in and cook on medium low spponing sauce over fish until it is poached, 5-10min. Serve with rice.

Serves 2-4
Pan Grilled Halibut (or Swordfish, or Salmon)
From "At Home with Madhur Jaffrey"

One 1 1/4lb section of skinned halibut fillet, 3/4-1in thick
1/2 tsp salt
1/4 tsp ground turmeric
2 tsp fresh ginger, peeled and grated
2 cloves garlic, through press
1 Tbsp lemon juice
1/4 tsp cayenne
1 Tbsp rice flour (reg flour can be substituted)
4 Tbsp olive or canola oil

Cut Halibut into four segments. Rub salt and turmeric all over and set aside for 20min. Meanwhile, combine the ginger, garlic, lemon juice, and cayenne in a small bowl. Mix. After the fish has been in the salt mixture for 20min, rub ginger mix on all sides and pat it in. Then cover and refrigerate 20-30 more mins.
Heat oven to 350f
Dust the top and bottom of the fish with the flour and pat it in. Line a small baking tray with foil and set aside. Put the oil in a non stick frying pan over medium high heat. When hot put in fish pieces in single layer with one of the flour covered sides down. Let side brown about a minute then turn to brown other side. Then remove from heat, place fish on baking tray and bake for 10min or until cooked through.

Serves 4
Grilled Marsala Salmon
From "At Home with Madhur Jaffrey"

1/8 tsp salt
1/4 tsp ground cumin
1/8 tsp ground coriander
1/8 tsp ground turmeric
1/4 tsp cayenne pepper
3/4 lb skinned Salmon Fillet
2 Tbsp Dijon Mustard
1 Tbsp olive or canola oil
2 tsp lemon juice
2 Tbsp finely chopped cilantro

Rub salt, cumin, coriander, turmeric, and cayenne all over fish. Cover and refrigerate 1-4 hours.
Heat Broiler.
Mix mustard, oil, and lemon juice in small bowl. Add cilantro. Rub all over the fish and place under broiler, about 5in from heat source. When top has browned lightly, about 4min, turn oven to Bake at 350f. Bake about 10min or until fish is cooked through.

Serves 2
Page generated Aug. 22nd, 2017 02:39 pm
Powered by Dreamwidth Studios