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Madhur Jaffrey Recipes - Yahoo Recipe Search
Food52A Madhur Jaffrey recipe for Dal Makkhani, or Buttery Dal: It earns its name from all the white butter that is used to enrich it. Make it in an Instant Pot.YummlyMadhur Jaffrey's Recipe For Beef Baked With Yogurt And Black Pepper With Vegetable Oil, Stewing Beef, Onions, Garlic Cloves, Ground Ginger, Cayenne Pepper, Paprika, Salt, Coarsely Ground Black Pepper, Natural YogurtFood.comMulligatawny is a lemon & black pepper flavored lentil Indian soup. This recipe is an adaptation of several different adaptations of Madhur Jaffrey's recipe. I like it very lemony so I usually add more lemon juice to my individual bowl afterwards!Food52Maybe the mistake we're making with cabbage is that we cook it to death or don't cook it at all. By skating somewhere down the middle, Madhur Jaffrey's stir-frying method crams in an incredible amount of flavor in very little time. Note: If you can't find garam masala, you can make your own with Jaffrey's recipe, or approximate it with pinches of ground cardamom, black pepper, cumin, cloves, nutmeg, and cinnamon. Recipe adapted very slightly from Madhur Jaffrey's Quick & Easy Indian Cooking (Chronicle Books, 2007).Food52Adapted from Madhur Jaffrey's Chicken Tikka Masala, but uses Paneer (an Indian Cheese), and vegetable stock instead of chicken. I also add red chile flakes because I desired a bit more heat, as well as making the recipe a bit more low fat, by cutting the amount of oil in half and using low-fat milk and yogurt.Food.comThis recipe has served me well for many years. It is a very lovely mixture of flavors, aromas and textures and seems like it should have been much more work than it actually is. Ms. Jaffrey describes the dish as a "quick dish which you can make with prawns (shrimps) or any firm fleshed fish that can be cut into thick steaks or chunks. Serve with rice and vegetables suchas stuffed Okra, carrots with Dill and Puréed Vegetables." I have also substituted drained pressed tofu for the shrimp and it was equally but differently delicious. I have given the ingredient list in avoirdupois and skipped the metric measurements which she used in her book.Food.comThis is a super-easy, flavourful, and delicious recipe that can be served warm, cold, or room temperature. It's from Madhur Jaffrey's "Indian Cooking". Recipe can be doubled or tripled. I like using French green lentils. You can also use chicken or vegetable broth instead of the water.Food.comI know that garam masala recipe often vary family to family and region to region. I couldn't say where this one is specifically from but it comes courtesy of the fabulous Madhur Jaffrey, her World of the East Vegetarian Cooking book. This is quite heavy in cardamom, so if that's not a flavour you enjoy, this might not be the mix for you. Note that when it says cardamom seeds, that doesn't mean the pods, it means the seeds inside.
