October COTM Adjunct: Reports on Recipes from Other Julie Sahni and Madhur Jaffrey Books
‘Pickled’ Bluefish (“A Taste of India,” Michael Joseph edition © 1985, page 205)
Can’t imagine how this recipe came by it’s name (which sounds pretty awful to me). As Jaffrey says, it’s “not really pickled—just prepared in a tart and hot sauce.”
The marinade is a combination of tamarind paste, cayenne pepper, crushed garlic, and grated ginger. This is spread on lightly salted bluefish (or mackerel) fillets and allowed to marinate for an hour before being broiled. She suggests 8 minutes; mine took 10. The cooked fillets should be sprinkled with chopped cilantro, but I didn’t have any.
I’m conflicted about this recipe. The marinade was excellent: a hint of sweet, a hint of spicy, and what could be wrong with garlic and ginger. But I thought it somewhat overwhelmed the flavor of the bluefish. It may have been my fault, since I eyed rather than measured the ingredients and may have overdone it slightly. Or, it may just be that fond as I am of fresh bluefish, I prefer it more simply prepared.
I’d be curious to know what others who may have tried this think about it.
Gingery Cauliflower Soup
Madhur Jaffrey's Quick and Easy Indian Cookery, page 16
(BBC Books, 1994 edition)
(The book specifies 6 oz onions, 8 oz each cauliflower and potatoes, and a range for the chilli powder.)
The book title is correct -- very quick and easy to prepare. I used less water than called for, and the texture was so creamy that I decided to omit the cream, although I had planned to include it. The flavour was simply lovely, and although it tastes Indian, not so much that it wouldn't be at home in non-Asian meals as well.
(The garnish = chillies from the CSA. They're so hot I don't know what else to do with them.)
Well, the sauce sounds heavenly! Thanks for starting this thread, JoanN!
I may eventually try this pickled bluefish recipe, though I have a Sahni recipe from MM I've promised myself I'd try before I try anything else. But, if they have bluefish or mackerel, well, I might just try this instead.
What did you use for the tamarind paste? Did you grind your own from tamarind root? I'm sorry if this is a dumb question. I'm just dipping my toe into Indian cookery...
Also, are those roasted potatoes on the side from either Jaffrey or Sahni? They look good, too!
re: The Dairy Queen
The sauce really was good. I may have to make this again using the specified proportions of ingredients and see if I follow the directions (!?!) the flavor of the bluefish isn't overwhelmed by it.
I was using a lot of tamarind paste for recipes from "Into the Vietnamese Kitchen" and still had some frozen cubes of it in the freezer. You can buy packages of sticky tamarind pulp in most Asian markets. The pulp needs to be simmered in water for 10 minutes (this is Andrea Nguyen's method) then set aside to rest for 30 minutes before dumping all of it into a colander over a bowl and pressing on the pulp to extract the liquid. Jaffrey suggests using this method only in an emergency. She recommends letting the pulp sit in hot water overnight. I may have to try that some time and see if it makes much of a difference. It's also interesting that Jaffrey calls the result a "paste" whereas Nguyen calls it a "liquid." Either way, it freezes beautifully so it's easy to keep on hand once you've made a batch of it.
And, yes, those potatoes are from the Sahni book. I reported on them here: http://chowhound.chow.com/topics/6562...
"we rarely see mackerel here in the States"
I think that's a left coast/right coast issue. We see a lot of mackerel, both Atlantic and Spanish, here on the east coast--especially now in the fall and early winter. Because of it's moderately high fat content, Atlantic mackerel doesn't travel particularly well. It develops that strong "fishy" flavor if it hasn't been iced immediately after being caught. When I buy mackerel from the dayboat fisherman at the farmer's market, it's full-flavored, but not--at least to my mind--in a negative way. It's oiliness is what makes it such a great fish for grilling and broiling.
Better late than never:
Steamed fish in ginger-thyme essence (bhappa mach) from pg 81, Sahni's "Moghul Microwave"
Hey, this wasn't bad at all. We had 3 large haddock fillets, sliced in half length-ways, which we rubbed with grated fresh ginger, garlic, kosher salt, lemon juice, thyme, and white pepper. Then we rolled them up into little spirals, stuck a toothpick through them to hold them together. At this point we were supposed to wrap them with a sprig of cilantro, but I didn't buy any because I thought I had some at home (which I did not, unfortunately). So, we just moved on to the next step, which was to zap them for 2 minutes, turn them over, zap them 2 minutes more. Ours still wasn't done, so we flipped them over and zapped them 1 minute more. Then, you sprinkle it with fresh grated carrots. We served ours over basmati rice.
My husband took one bite of the fish and said, "This fish is awesome!" I was blown away because he was so disgusted when I told him we were having microwave fish for dinner. But, it was moist and flaky and very delicately flavored, perhaps too delicate, although, we had an extra quarter pound of fish and no cilantro, so, perhaps those were crucial mistakes. I wouldn't have wanted much bolder--just a smidge--so these minor adjustments may have been the difference.
Anyway, I'm very encouraged. This was super easy, super fast, and very healthful. No photo because I was tired and hungry and it just didn't look that pretty. I'll try next time, though. I'll try this again for sure.
One thing I didn't notice in the direction was whether we were supposed to remove the skin (I did not). I will for sure next time.
Indian Rice Pudding (Kheer)
Madhur Jaffrey, BBC online
Here's a link to the recipe and a video of Madhur Jaffrey cooking it:
This is a time-consuming recipe, but it worked well. Milk, green cardamom pods, and basmati are simmered for well over an hour, with VERY frequent stirring, until the mixture is reduced by half. Sugar and chopped pistachios are added, then it's chilled.
If you make this, keep in mind that British pints are 20 oz, so you'd use 5 cups of milk, not 4.
This was less sweet than some, but sweet enough. I prefer it with rose water flavouring, but Mr Channa doesn't, so this suited him. After eating his portion, he went directly to the serving bowl and finished it all! Then I mentioned that it had required vigilance and stirring over 75 minutes, and he said -- "Are you crazy???" That sums it up nicely.
So, all in all, this is basic, and tasty, but I'm not sure it's worth the time and effort when there are easier recipes to be found.
Curried Tuna (Tuna ki kari)
Madhur Jaffrey's Quick & Easy Indian Cookery, page 59
You can see the recipe here:
MJ praised this so highly, that I had to find out for myself. It uses commercial curry powder, so is easy to make. It's quite tasty. There's a lot of almost-raw ginger in it, and I think adding it to the saute might taste a little less harsh. But all in all, I'd likely make it again.
FWIW, I used red onion for colour, but it made no difference at all. The curry looked rather muddy and unappetizing, so I served it on a medium-size poppadom that I cooked in the microwave (for a shar pei effect). Toast might have been better,
Green Beans with Mushrooms
Madhur Jaffrey's Quick and Easy Indian Cooking, page 86
(Chronicle Books, 1996)
A hearty vegetable dish that would be good with other Indian dishes and with other simply prepared chicken, meat, fish, etc. Cumin seeds, onions, ginger, garlic, mushrooms, green beans, tomato, ground cumin and coriander, turmeric, garam masala, cayenne. Around 25 minutes total of cooking time. I enjoyed this and will make it again.
Madhur Jaffrey's Quick & Easy Indian Cooking, page 115
The recipe can also be seen at:
This is strange and wonderful! Ripe bananas are mashed and sauteed until caramelised, then mixed with sugar and nuts. The texture is firm yet tender, and the flavour is intensely banana.
What I learned: The flatter you keep the banana in the pan, the faster the cooking will go.
It doesn't take constant stirring. You can do other kitchen work at the same time.
It shrinks. 4 bananas yielded only 2/3 cup halva, for 12 bon-bon sized pieces.
This tastes much better than it sounds!
Chana Marsala, various online blogs
The three blogs that posted what they called "Madhur Jaffrey's classic" recipe included different ingredients and cooking instructions. None of them indicated what book this classic was taken from. I picked what I thought I would like for each one. A little background..... several years I had a chana marsala at a local Indian restaurant. It also included some paneer. This dish was fantastic but I couldn't even remember its name. Until Indian month...... Tonight's rendition was just as good as my memories. I am thrilled to have this recipe in my repertoire.
So here is what I ended up with:
This is adapted from Madhur Jaffrey’s classic.
4 teaspoons vegetable oil
1.5 medium onions peeled and minced
1 clove garlic, minced
1 tablespoon ground coriander
2 teaspoons ground cumin
1/2 teaspoon ground cayenne pepper
1 teaspoon ground turmeric
6 tablespoons chopped tomatoes, canned
1 cup water
2 cups of chickpeas, canned
2 teaspoons ground roasted cumin seeds
1 tablespoon tamarind paste
2 teaspoons paprika, Pensky's sweet
1 teaspoon garam masala
1/2 teaspoon salt
2 tablespoons lemon juice
1 fresh, hot green chili pepper, minced
2 teaspoons grated fresh ginger
Heat oil in a large skillet. Add onions and garlic and sauté over a medium heat until browned (10 minutes). Turn heat to medium-low. Add the coriander, cumin, cayenne and turmeric. Stir for 30 seconds.
Add the tomatoes and cook until sauce thickens. Add chickpeas and a cup of water and stir. Add the roasted cumin, tamarind, paprika, garam masala, salt, minced chiles, ginger and lemon juice. Cook covered for 15 minutes. Turn off the heat and let rest for at least 15 minutes. Reheat before serving.
Made the chicken curry from Julie Sahni's paperback "Introduction to Indian Cooking" Saturday night. It's very simple - you skin and brown 3 lbs chicken parts, cook chopped onion (2 medium), 2 tb grated ginger, and 1 tb garlic until brown, add 1 tb paprika and 1/2 tsp cayenne (I used 1 tsp), salt, 1 1/2 lb fresh tomatopes puréed in the food processor, 2 cups water, put the chicken back in and simmer covered for 1/2 hour. You then add 2 tsp toasted and ground cumin or garam masala (I used the cumin) and most of 1/2 c chopped cilantro, and serve garnished with the rest of the cilantro. Quite good, very simple - but I did rather miss the coriander and cumin I usually put in at the first. (Served it with a chili pepper rice from a Cambodian cookbook by Ghilie Hassan that I had left over from another meal, a cucumber/green onion/chili pepper raita, and poppadums I conscripted my husband into making in the microwave - 1 minute each, they come out perfectly.
Onion Fritters (Pyazki bhajia)
Madhur Jaffrey's Quick & Easy Indian Cookery, page 21
Better known as Onion Bhajis -- Here's the recipe:
By weight, that's 100g besan + 200g onions
These were a hit! And they're easy to make -- Beat liquid ingredients, stir in dry ingredients, rest 10 minutes, add onion, fry, eat.
I followed the recipe exactly, and they were quite good. I added dry fenugreek leaves to part of the batter, and I much preferred that. The only other change -- I'd prefer sliced onions to diced.
I served them with Jaffrey's red bell pepper chutney (recipe below), and a restaurant-style coriander chutney.
I plan to make these again when hubby and his friends watch the World Series. It's the perfect combination --- men, sports, spicy fried food, and lager. :-D
Fresh Red Chutney with Almonds (Lal chutney)
Madhur Jaffrey's Quick & Easy Indian Cookery, page 105
You can see the recipe here:
This sounded so interesting. It's good! Red bell pepper pureed with fresh mint, lemon juice, garlic, red chilli powder, and almonds. (I didn't add optional dill.)
Jaffrey likes it so much that she serves it most of the time. I can see why. It adds nice colour to a meal, as well as good flavour and heat.
Sahni, Classic Indian Vegetarian, etc, Beets Smothered with Beet Greens, page 294
Major WOW! Had leftover beet greens. Debated whether or not to buy more beets. Did. Good decision. I thought I didn’t like beet greens but it always pained me to toss them. Well. No more tossing. I used one bunch of beets (4 medium) and the greens from 3 bunches. The greens melted to practically nothing. All the spices popped (mustard seeds, corander, fenugreek, turmeric, cayenne, crushed roasted cumin seeds). The sliced beets were the star of the show. Will never, ever, again throw away beet greens. Totally worth it to buy more beets for this. Can be served hot, warm, cold. Reporting on hot. Can’t wait to try cold.