Jaffrey - My Kitchen Table: 100 Essential Curries

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 Rick, Ken, Madhur, Antonio, Ainsley, Mary and Annabel bring their expertise to your table.

For exclusive recipes, our regular newsletter, blog and news about Apps for your phone, 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 team.

MADHUR JAFFREY

www.mykitchentable.co.uk

10 9 8 7 6 5 4 3 2 1

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.

Ebook ISBN 9781446458822

Published in 2011 by Ebury Press, an imprint of Ebury Publishing

A Random House Group company

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. Photography by Yuki Sugiura Ebury Press 2011;
Photography pp18, 38, 46, 54, 84, 88, 122, 138, 146, 165, 167, 190 Craig Robertson; Photography p25 Gus Filgate

Recipes Madhur Jaffrey 2011

Book design Woodlands Books Ltd 2011

All recipes contained in this book first appeared in The Essential Madhur Jaffrey (1996); Madhur Jaffreys World Vegetarian (1998); Madhur Jaffrey Step by Step Cookery (2000); Madhur Jaffreys Quick and Easy Indian Cookery (2001); Madhur Jaffreys Ultimate Curry Bible (2003).

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

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

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

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

Colour origination by Alta Image

Commissioning Editor: Muna Reyal

Designer: Lucy Stephens

Photographers: Yuki Sugiura, Craig Robertson and Gus Filgate (see also credits above)

Food Stylist: SPK and Silvana Franco

Prop Stylist: Luis Peral

Production: Helen Everson

ISBN: 9780091940522

Pappadums or papars can be bought in delicatessens in two basic varieties spiced and unspiced. The spiced ones often have a liberal sprinkling of crushed black pepper. They are deep-fried in hot oil and served at cocktail parties. The frying takes just a few seconds. Papars cannot be fried too far in advance, as any moisture in the air tends to make them go limp and they should be crisp. Papars come in several sizes. The large ones can be broken in half and then fried. They expand a bit as they are cooked. Before you set out to make them, put a large platter, well lined with kitchen paper, beside the stove to drain the papars.

Serves 8

810 papars or pappadums

oil for deep-frying, enough for 5cm (2in) in a 25cm (10in) frying pan

Step One Heat the oil in a frying pan over medium heat. When hot, put in one papar. It should sizzle and expand immediately. (If it doesnt, your oil is not hot enough.) Turn it over, leave for a few seconds, and remove with a slotted spoon. Place on a prepared platter with paper towels, and drain.

Step Two Continue as above with all the remaining papars, one at a time. If they begin to brown, your oil is too hot. Serve warm or at room temperature with drinks.

Even though these are served as a first course in many restaurants and there is no reason why they should not be in India they are generally served as a snack with tea. They may also be served with drinks. This particular recipe, in which an egg is used in the batter, comes from my friend, Badi Uzzaman, who played the part of my husband in the television series Firm Friends. A chutney should be served on the side.

Serves 6

1 large egg

1 tablespoon lemon juice

100g (4oz) chickpea flour (also called gram flour or besan)

teaspoon salt

teaspoon chilli powder

teaspoon garam masala

teaspoon cumin seeds

1 teaspoon ground cumin

teaspoon ground turmeric

1 fresh, hot green chilli, finely chopped

2 tablespoons chopped green coriander

vegetable oil for deep-frying

200g (7oz) onions, peeled and chopped into medium-sized dice

Step One Break the egg into a bowl and beat well. Add 4 tablespoons water and the lemon juice. Mix, add all the chickpea flour and mix well with a whisk. Put in the salt, chilli powder, garam masala, cumin seeds, ground cumin, turmeric, green chilli and green coriander. Mix well and set aside for at least 10 minutes or longer. Mix again with a whisk. The batter should be of a droppable consistency.

Step Two Put the oil for deep-frying in a wok or deep fryer and set over medium heat. You should have at least 7.5cm (3in) oil in the centre of the wok. When hot, put the onions into the batter and mix. (This should always be done just before frying.) Remove heaped teaspoons of the batter and drop it into the hot oil. Use up all the batter this way. Stir and fry the fritters for 78 minutes or until they are a golden red. Remove with a slotted spoon and drain on a plate lined with kitchen paper. Serve the fritters hot, as soon as they are made.