Madhur Jaffrey's Quick & Easy Indian Cooking

It’s a beautiful little book. I purchased it for someone who may not have the same level of Indian cooking experience as me but who will grow in her abilities as she begins to enjoy her creations. I was happy to see that the layout looked easy to follow, and the ingredient lists look authentic but not overwhelming.

I'm impressed. You are now my boom go to people. Thank you very much! Great job!

I love to cook. I am a home-cook who can hold my own in a kitchen and the type of cook who never follows a recipe (unless I'm baking OR completely out of my element). I have always enjoyed Indian cuisine. Lately, though, I have craved it non-stop. But the list of ingredients is very intimidating.This is not the case with Madhur Jaffrey's Quick and EAsy Indian Cooking. I have tried 3 recipes from this book in the 5 days I've had it. None have been a miss and I feel confident that I can cook ALL of the recipes from this book. There are many great main course meals but also a wonderful selection of side dishes. This is not a HUGE cookbook but is most certainly a great place for someone to become acquainted with this style of cooking. It has beautiful photos in it. Most of the recipes boast a photograph of the finished product. THe author has a writing style which is easy to follow and fun to read. Not overly sentimental but with enough personality to make it fun to read beyond just the recipe.What I love about these recipes is that they are a great base for a good tasting Indian meal that won't take alllll day. And you can tweak them to suit your preferences. With the three dishes I made I modified them to suit me. If you are interested, I will include the mini modifications I made at the end of the review. I don't think my changes would offend Jaffrey. I think sometimes people review this (and all cookbooks) harshly because they are not brave and/or creative enough to modify recipes to meet their expectations. My Indian palate, admittedly, is novice. But my tastebuds know when something tastes good. These recipes were tasty as written-- but I used my own taste to change them to be better suited for me and my family.Tonight I made the vindaloo for my kids, husband, and friend. My kids loved it-- but they don't mind a little spice-- and my husband enjoyed it as well. My friend LOVED it. This is her favorite dish and she orders it frequently at her local Indian restaurant. She said it was awesome and just as good as her favorite place.I will absolutely recommend this book to friends wanting to be introduced to Indian cuisine. I cannot wait to try more of these wonderful recipes! This is NOT one of those cookbooks I will leave to gather dust on a shelf.My modifications:Chicken Korma- cut oil in half.... used half n half in place of cream. Extra cayenne pepper.Lamb or Beef Vindaloo- substituted chicken... added 2tsp garam masala...xtra dash red wine vinegarRice w/peas and dill- added approx 1/2 tsp extra garam masala... added raisins (boiled)... used brown jasmine rice in place of basmati.

I ordered this because I absolutely LOVE Jaffrey's  By Madhur Jaffrey Madhur Jaffrey's Indian Cooking  which I've used so much I've bought a second copy. I've NEVER had a bad recipe in that book.This one, in contrast, seems to be all over the place. I found the curried Tuna recipe almost impossible to make without radical adjustments. The recipe yielded a dry, pasty, and easily burned result. Also, the recommendation to use a non-stick pan is just weird. I suppose that is some kind of dieting attempt (to use less oil), but I don't use non-stick and don't think of such pans as serious pans for cooking.Anyhow, the other recipes I've tried are far better, but all have required more tweeking. Most that use garlic advocate far too short periods for cooking the garlic (often she recommends just cooking it for 30 seconds before adding significant amounts of liquids) and if you don't ignore the instruction you'll end up with a dish that has harsh, mostly raw garlic. I love garlic, but it really needs to be slightly browned in my opinion.

I consider myself to be an accomplished home cook. My husband is from Pakistan, and I learned how to cook that food over the years by watching, tasting, googling and YouTubing. However, now that I'm really into the groove of Indian cooking, I wanted some ideas that would be quick, and expand my existing repertoire. In the past, I found Indian cookbooks difficult to follow, and hard to understand. Enter Mrs. Madhur Jaffrey. I don't know why it took me so long to buy my first cookbook by her, but it won't be the last. I got it two days ago, and so far, I've made the chicken with daal and the stir fried cabbage. As advertised, it's quick and easy. My chicken and daal didnt look like hers, but it was delicious. The stir fried cabbage was to die for. I like the way she incorporates both whole and ground spices into her recipes.We like spicy food, and so far, I've increased the amount of red chili powder; I also use small green Indian chilis, as that's our habit at home. You can change the amount as per your taste. You don't have to make it spicy at all.We live in a small city and our local Indian grocery store is more than adequate to supply everything in the recipes. I imagine that you could get most, although not all of the stuff at Walmart or other grocery chain. You might have to go a little farther afield for some of it, but it will be well worth the effort, and Mrs. Jaffrey's simple and clear instructions are perfect for those who have always wanted to try to cook Indian food, but didn't know where to start. Can't wait to buy more of her cookbooks, but I'll cook my way through this one first, from front to back!

Though I love eating Indian food cooking it has always intimidated me. There are so many unfamiliar spices and techniques. I was amazed that the first recipe I looked at used common ingredients I already had. I tried it immediately. It took 5 minutes prep, 20 minutes total and was absolutely delicious! Reading more throughly the recipes are all very simple for a novice cook like me and only a few require anything I would need to buy especially. Those few spices are used in many recipes. Madhur Jaffrey is the best teacher of Indian cooking ever. This book will expand my meal repertoire easily so definitely a worthwhile buy.

インドの家庭料理という感じの簡単で美味しいレシピが沢山。アメリカのAmazonで良いリビューが沢山で、何らかの賞を取ったと読んで購入しました。普通の鍋と圧力鍋両方対応のレシピか、普通の鍋用レシピがあります。圧力鍋を使って時短で冷凍骨付きラム肉を料理するのが病みつきになってます。時短の為に冷水をかけて圧力鍋の蓋をはずすように本には書いてありますが骨付き肉の場合は自然冷却が良いようです。二度目は骨回りのスジが残らずホロホロになりました。本中の2レシピを料理したところ両方とも当りだったので作者の新しい本も購入決定！　バスマティ米の鍋での炊き方も本通りにやったら水につける時間無しで普通の鍋で25分できれいに炊けたし、エスニックフード好きなお友達が来た時にも大活躍するレシピ本だと思います。インド料理必須の香辛料はネット販売で安く手に入れましたが、生パクチー（コリアンダー）だけは近所のスーパーで購入してます。私の住む辺りでは一店舗で取り扱いがあるのみなので、生パクチーの入手先確保が料理前に必要ですが、試して損はないとお勧め本です。

Includes a good selection of decent, relatively easy to follow recipes. The main things that caught me out were: a) it's an American publication, so the measurements are in cups; and b) her cooking utensil of choice seems to be the pressure cooker, and while she does also include the non-pressure cooker timings, its one to bear in mind.

This is a great way to start making curries and they taste wonderful. I have made about 6 so far and each one was completely different and delicious. Dont be put off by list of ingredients as once you have them the rest is easy. Cilantro is hard to come by but Ho Hing (Chinese Supermarket)do this and fresh curry leaves that freeze really well. Personally these two ingrediants make a huge difference and elevate the curries to really good restaurant quality.

Love this book! I had no idea what to expect and have been delighted by the wonderful new tastes and food combinations. I have made several of the recipes, without any difficulty, and enjoyed a taste explosion! Thank you Madhur Jaffrey.

Better than I had hoped.....great layout etc.