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Madhur Jaffrey - My Kitchen Table

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Madhur Jaffrey My Kitchen Table

My Kitchen Table: summary, description and annotation

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This is the second Madhur Jaffrey cookbook in the My Kitchen Table series. Madhurs first book, 100 Essential Curries, offered a comprehensive selection of classic Indian recipes. This new title will provide recipes for simple curries, perfect for cooking up quickly during the week.

There are family-favourites, including creamy kormas, stir-fried prawns and spicy chicken recipes, as well as satisfying stews, quick kebabs and ideas for light suppers and snacks. Some recipes are quick to make, others can be prepared ahead.

Perfect for the busy cook.

Madhur Jaffrey: author's other books


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My Kitchen Table — read online for free the complete book (whole text) full work

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MY KITCHEN TABLE gives you a wealth of recipes from your favourite chefs - photo 1

MY KITCHEN TABLE gives you a wealth of recipes from your favourite chefs - photo 2

MY KITCHEN TABLE gives you a wealth of recipes from your favourite chefs - photo 3

MY KITCHEN TABLE gives you a wealth of recipes from your favourite chefs. Whether you want a quick weekday supper, sumptuous weekend feast or food for friends and family, let the My Kitchen Table experts bring their favourite dishes to your home.

To get exclusive recipes, read our blog, subscribe to our newsletter or find out the latest on our exciting My Kitchen Table recipe App, visit www.mykitchentable.co.uk

Throughout this book, when you see visit our site for practical videos tips and hints from the My Kitchen Table - photo 4 visit our site for practical videos, tips and hints from the My Kitchen Table team.

Weeknight Curries MADHUR JAFFREY wwwmykitchentablecouk This ebook is - photo 5

Weeknight Curries

MADHUR JAFFREY

www.mykitchentable.co.uk

This ebook is copyright material and must not be copied, reproduced, transferred, distributed, leased, licensed or publicly performed or used in any way except as specifically permitted in writing by the publishers, as allowed under the terms and conditions under which it was purchased or as strictly permitted by applicable copyright law. Any unauthorised distribution or use of this text may be a direct infringement of the authors and publishers rights and those responsible may be liable in law accordingly.

The page references in this copyright page correspond to the printed edition from which this ebook was created. To find a specific word or phrase, please use the search feature of your ebook reader.

EPUB ISBN: 9781446416860

10 9 8 7 6 5 4 3 2 1

Published in 2011 by BBC Books, an imprint of Ebury Publishing. A Random House Group company.

Recipes Madhur Jaffrey 2011
Book design Woodlands Books Ltd 2011

All recipes contained in this book first appeared in Madhur Jaffreys Far Eastern Cookery (1989), A Taste of the Far East (1993), Indian Cookery (1994), Flavours of India (1995), Madhur Jaffrey Cooks Curries (1996) and Foolproof Indian Cookery (2001).

Madhur Jaffrey has asserted her right to be identified as the author of this Work in accordance with the Copyright, Designs and Patents Act 1988

All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, electronic, mechanical, photocopying, recording or otherwise, without the prior permission of the copyright owner.

The Random House Group Limited Reg. No. 954009

A CIP catalogue record for this book is available from the British Library

Addresses for companies within the Random House Group can be found at www.randomhouse.co.uk

To buy books by your favourite authors and register for offers visit www.randomhouse.co.uk

Commissioning Editor: Muna Reyal
Assistant Editor: Joe Cottington
Project Editor: Constance Novis
Designer: Lucy Stephens
Photographer: William Reavell Woodlands Books
Ltd 2011 (see also credits below)
Food Stylists: Katie Giovanni, Caroline Liddle and
Marie-Ange Lapierre
Prop stylists: Cynthia Inions, Malika, Sue Rowlands and Helen Payne
Copy Editor: Marion Moisy
Production: Rebecca Jones

Photography on p4 Muir Vidler; pages 6, 9, 10, 13, 14, 17, 18, 21, 26, 29, 30, 37, 53, 54, 58, 61, 62, 69, 73, 74, 77, 78, 85, 86, 90, 94, 109, 110, 113, 114, 122, 126, 129, 130, 137, 138, 142, 157, 162, 174, 177, 178, 181, 186, 189, 190, 193 and 205 Jean Cazals; pages 42, 121, 154, 197 and 202 James Murphy; pages 33, 34, 50 and 145 by Philip Webb Woodlands Books Ltd 2011.

ISBN: 9781849903516

My Kitchen Table - photo 6

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Soups and snacks
Summery Yoghurt Soup

A perfect soup for a hot summers day. You can have all the ingredients ready ahead of time and combine them at the last minute. If you wish to save time, you may omit peeling and seeding the tomatoes and simply dice them.

Serves 4

4 smallish new potatoes, unpeeled

1 tablespoon olive oil

teaspoon brown mustard seeds

600ml (1 pint) natural yoghurt

900ml (1 pints) good-quality chicken stock, degreased and strained through a fine sieve

6 tablespoons single cream

8 tablespoons finely diced peeled cucumber

2 tomatoes, peeled, seeded and diced

Picture 15 teaspoon cayenne pepper (depending how hot you like it)

2 teaspoons very finely chopped fresh dill

salt and freshly ground black pepper

Step one Boil the new potatoes for 1520 minutes, until tender, then drain and leave to cool. Peel and cut them into small dice.

Step two Put the oil into a very small pan and set it over mediumhigh heat. When it is very hot, put in the mustard seeds. As soon as they begin to pop, pour the oil and seeds into a large bowl.

Step three Add the yoghurt to the bowl and beat it lightly with a whisk until smooth and creamy, then slowly whisk in the stock and cream. Then add all the remaining ingredients, including the potatoes, and mix them in with a wooden spoon. Chill until ready to serve.

Easy Mulligatawny Soup A wonderful AngloIndian soup this may be served as a - photo 16
Easy Mulligatawny Soup

A wonderful AngloIndian soup, this may be served as a first course or as a light lunch. Stir the soup well before serving as all dal soups tend to separate slightly.

Serves 46

3 tablespoons olive or groundnut oil

1 teaspoon fresh ginger, finely grated

1 teaspoon crushed garlic

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoons curry powder

Picture 17 teaspoon cayenne pepper (depending on how hot you like it)

200g (7oz) skinless, boneless chicken thighs, cut into 1cm (in) dice

175g (6oz) split red lentils (masoor dal), picked over, washed and drained

1.2 litres (2 pints) chicken stock

1 teaspoon salt, or to taste

1 tablespoon lemon juice

1 tablespoon finely chopped fresh coriander

Step one Heat the oil in a heavy-based pan over mediumhigh heat. When it is hot, put in the ginger and the garlic and stir-fry for 10 seconds. Add the cumin, coriander, curry powder and cayenne and stir-fry for another 10 seconds, then put in the diced chicken and stir-fry for 30 seconds.

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