Anyone have Madhur Jaffrey's "Invitation to Indian Cooking"? Fabulous! Did a dinner last night based

T

traca

Well-known member
on the book. My cookbook group meets monthly and we tackled this one. I was so impressed! Would make any/all of these dishes again. Both the desserts were very different, and exceptional. The date dish? If you're ever looking for something quick to pull together, this one is done in 10 minutes. And that tomato chutney? Hauntingly delicious.

Here's the menu:

- Chicken with Tomato Sauce and Butter (aka Butter Chicken)

- Sindhi Gosht (Lamb)

- Stuffed Green Peppers w/ Kheema & Fried Onions

- Shrimp with Dill and Ginger

- Green Beans with Ginger

- Khatte Aloo (aka Sour Potatoes)

- Yogurt with Potatoes (Indian potato salad)

- Eggplant Bharta (aka Smoked Eggplant)

- Buttered Saffron Rice

- Cucumber Raita

- Tomato and Onion w/ Lemon Juice

- Sweet Tomato Chutney

- Tomato Tamarind Chutney

- Fresh Mint Chutney with Fruit

- Carrot Halva w/ Clotted Cream

- Fried Dates w/ Pistachios and Whipped Cream

 
So hungry now after reading this menu, wow.

I like her new tv show on BBC that you shared, hope more shows get added on YouTube!

 
I like her new BBC TV show too! I read her auto biography recently. Fascinating woman.

Heather, too bad we don't live in the same city. You'd LOVE our monthly dinners. smileys/smile.gif

 
I really depend on her for Indian fare. My favourite though - just her samosa filling as a side dish

 
Which dish has the fig in it????

I only have one cookbook by Jaffrey. Not this one... smileys/frown.gif

 
Whoops! I meant 'date'. Corrected. This book is her first. It was reprinted in 2011.

 
Oh man, SF is a great city but when it comes to cookbook clubs we totally suck

I have tried and others have tried and it just never pans out.

((pout pout))

I shall live vicariously through yours! LOL

 
I had one for two years, then it fizzled out. Tried to get another one going a few

years ago and it never had any momentum. Finally, finally, I tried again and things are going really well. Stuff of my dreams, really. Great mix of people and something I really look forward to every month. In other words, don't give up, Things happen in their own time.

 
Maddhur`s Samosas. (potato)

Samosas
Madhur Jaffrey

For the pastry:

2 cups flour
1/2 tsp salt
4 Tbsp oil
4 Tbsp water

For the stuffing:

4-5 medium potatoes, boiled in their jackets and allowed to cool
4 Tbsp oil
1 medium onion, peeled and finely chopped
1 cup (175 g) shelled peas
1 Tbsp finely grated peeled fresh ginger
1 fresh hot green chilli, finely chopped
3 Tbsp very finely chopped fresh green coriander (cilantro)
3 Tbsp water
1 1/2 tsp salt
1 tsp ground coriander seeds
1 tsp garam masala
1 tsp ground roasted cumin seeds
1/4 tsp cayenne pepper
2 Tbsp lemon juice
oil for deep frying

Sift the flour and salt into a bowl. Add the 4 tablespoons on oil and rub it in with your fingers until the mixture resembles coarse breadcrumbs. Slowly add about 4 tablespoons water -- or a tiny bit more -- and gather the dough into a stiff ball.

Empty the ball out on to clean work surface. Knead the dough for about 10 minutes or until it is smooth. Make a ball. Rub the ball with about 1/4 teaspoon oil and slip it into a plastic bag. Set aside for 30 minutes or longer.

Make the stuffing. Peel the potatoes and cut them into 1/4 inch dice. Heat 4 tablespoons oil in a large frying pan over a medium flame. When hot, put in the onion. Stir and fry until brown at the edges. Add the peas, ginger, green chilli, fresh coriander (cilantro), and 3 tablespoons water. Cover, lower heat and simmer until peas are cooked. Stir every now and then and add a little more water if the frying pan seems to dry out.

Add the diced potatoes, salt, coriander seeds, garam masala, roasted cumin, cayenne, and lemon juice. Stir to mix. Cook on low heat for 3-4 minutes, stirring gently as you do so. Check balance of salt and lemon juice. You may want more of both. Turn off the heat and allow the mixture to cool.

Knead the pastry dough again and divide it into eight balls. Keep 7 covered while you work with the eight. Roll this ball out into a 7 inch (18 cm) round. Cut it into half with a sharp, pointed knife. Pick up one half and form a cone, making a 1/4 inch wide (5 mm), overlapping seam. Glue this seam together with a little water. Fill the cone with about 2 1/2 tablespoons of the potato mixture. Close the top of the cone by sticking the open edges together with a little water. Again, your seam should be about 1/4 inch (5 mm) wide. Press the top seam down with the prongs of a fork or flute it with your fingers. Make 7 more samosas.

Heat about 1 1/2 to 2 inches (4-5 cm) of oil for deep frying over a medium-low flame. You may use a small, deep, frying pan for this or an Indian karhai. When the oil is medium hot, put in as many samosas as the pan will hold in a single layer. Fry slowly, turning the samosas frequently until they are golden brown and crisp. Drain on paper towel and serve hot, warm, or at room temperature.

 
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