Product Description

If you have always believed that long slow preparation is essential to Indian food, this book will make you think again. The world's favourite author on Indian cooking, Madhur Jaffrey, provides over 75 recipes for great dishes, most of which can be prepared and cooked in 30 minutes or less. It includes recipes for every course - from soups and starters such as Gingery Cauliflower Soup to main courses such as Lamb with Cardamom or Prawns steamed with Mustard Seeds, as well as breads and rice, vegetables and desserts. Madhur also includes an easy-reference store cupboard guide and hints on time-saving techniques. Whether you need a quick supper after work or want to entertain friends without spending the day in the kitchen, this book is a revelation and a great demonstration of the versatility of authentic Indian cuisine.

Product Details

• Amazon Sales Rank: #112923 in Books
• Published on: 2001-11-01
• Original language: English
• Binding: Paperback
• 144 pages

About the Author
Madhur Jaffrey was born in Delhi and began her career as an actress. She wrote her first book in 1974 but it was her eight-part series for BBC television in 1983, Madhur Jaffrey's Indian Cookery, which made her a household name. She has since published many books and appears regularly on television.

Excerpted from Quick and Easy Cookery by Madhur Jaffrey. Copyright © 2001. Reprinted by permission. All rights reserved.
CHICKEN IN A GREEN CORIANDER, SPINACH AND MUSTARD SAUCE
Hare masale vala murgh

INGREDIENTS

4 tablespoons vegetable oil
6 tablespoons natural yoghurt
6 cardamom pods
5 cloves
5 cm cinnamon stick
2 dried, red hot chillies
3 tablespoons Pommery mustard
4 tablespoons sultanas
⅛ – ¼ teaspoon chilli powder
3 bay leaves
5 cm piece fresh ginger, peeled and coarsely chopped
1-2 fresh, hot green chillies, sliced into coarse rings
a generous fistful of green coriander tops
285g packed frozen, chopped spinach, boiled until just defrosted, then lightly drained
1 kg chicken pieces, skinned and cut into serving portions
salt
freshly ground black pepper

I was trying to work out a quick version of a chicken dish seasoned with crushed mustard seeds and vinegar when it occurred to me that instead of grinding the mustard seeds and soaking them in vinegar, I could just as easily use the grainy Pommery mustard that was sitting in a crock in my refrigerator. The taste would be almost the same and I would be saving a step! This particular mustard is labelled Moutarde de Meaux. Any grainy French mustard will do.
You can serve this superb dish as part of a grand Indian meal or, as I sometimes do, with mashed potatoes and grilled tomatoes. No other vegetable is needed as the sauce is almost entirely made up of spinach with the green coriander providing an extra dimension of flavour. Of course, you could always serve it with rice, plain boiled potatoes or bread.

Put the oil in a large, wide, non-stick pan (a large, non-stick frying pan is also quite suitable) and set over medium-high heat. When hot, put in the bay leaves, cardamom pods, cinnamon stick, cloves and red chillies. Stir for a few seconds or until the bay leaves turn a few shades darker. Now put in the chicken pieces and brown well on both sides. Put in the sultanas and stir for a few seconds. Now put in the yoghurt, 1 teaspoon salt and lots of freshly ground black pepper and the chilli powder. Stir and bring to a simmer. Cover well, turn the heat to low and simmer gently for 15 minutes. While the chicken simmers, put the ginger into the container of a blender along with 3 tablespoons of water and blend until you have a smooth paste. Add the green chillies and green coriander and continue to blend, pushing down with a rubber spatula when necessary. Now put in the lightly drained spinach. Blend very briefly this time. The spinach should have a coarse texture and should not be a fine puree. Empty this green sauce into a bowl. Add the mustard and ¼ teaspoon salt. Mix.
When the chicken has cooked for 15 minutes, remove the cover and add the green sauce. Stir to mix. Bring to a simmer, cover again and cool for about 1- 2 minutes or until the chicken is tender. Turn the chicken pieces a few times during this period. Serve.

Customer Reviews

Madhur Jaffery does it again, wonderful
Madhur Jaffery just keeps getting better and better. Apart from her book 'Indian Cookery' (a BBC publication)which in my opinion is the best Indian Cookbook ever, this book runs a very close 2nd. Its so easy to use for the novice and at roughly 30 mins a recipe what more could one ask for. Another triumph from the Mistress of Indian Cooking.

Quick, simple, hot and tasty!
...While Jaffrey's recipes can't beat the 5 minute wonders of a microwave genius for speed, they eclipses them for taste. While I can't confirm the 30min cooking time claims for all the recipes, for those that have been attempted, this timescale is pretty bang on. This certainly puts the dishes in the category of quick to prepare. The range of 75 recipes spans from starters to deserts with diversions through relishes, pickles and breads meaning even the most extravagant Indian banquet could be prepared within the hour.
The choice in a modern supermarket means that the required spices are no longer hard to come by and I am yet to struggle to find any ingredients, chapati flour is about the most difficult to get hold of.
From Spicy Grilled Chicken to Hard Boiled Eggs `Masala` this book will cater for all tastes whether you like spicy food or not.
For once a 'Quick And Easy' cook book which does exactly as it says on the tin.

Quicker To Eat Than Cook
I do like this book although it's not as simple as the title suggests. It's a very useful book to have in your kitchen when making curries as I use it for reference and ideas more than for whole recipes. Saying that, each recipe that i have tried from this book has been very nice and I will continue to use this book. Recommendation to buy... Yes, buy it, but dont use it as your bible. she has better books out and there is more to indian cookery than you can get from one book.