Madhur Jaffrey

As she awaits the release of her new blockbuster cookbook, Madhur Jaffrey steals away to Martha's Vineyard with her family--and a stash of easy summer recipes
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This vegetarian dish from the villages of the Punjab in northwestern India is normally made with paneer, but sometimes Madhur Jaffrey takes a shortcut and uses tofu. Also, in this version, she has added frozen peas. If you would prefer to use fresh ones, cook them at the same time as the carrots. If the fresh peas seem especially tender, add them after the carrots have cooked for 10 minutes.Plus: More Vegetable Recipes and Tips
“I often use just one or two spices, such as the ginger and cumin in this Swiss chard,” says Madhur Jaffrey. “It’s a very northern Indian approach.”More Northern Indian Recipes
Sour Cherry Syrup
Rating: Unrated
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Madhur Jaffrey likes to pour about a half inch of syrup into a tall glass, add lots of ice cubes and then pour in seltzer. You might prefer water instead. Iranis add a sprig of fresh mint and a sour cherry to the glass as well.Plus: Ultimate Cocktail Guide
Cookbook legend and actress Madhur Jaffrey tempers curry leaves, along with fenugreek, mustard, and coriander seeds, as well as tamarind paste, garlic, chiles, fresh ginger, and a host of flavorful spices and aromatics to balance beautifully with thick coconut milk and shrimp in this South Indian curry.
Seasoned Radishes
Rating: Unrated
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Everyone who knows Madhur Jaffrey knows of her passion for radishes. She often serves them with drinks at dinner parties. They're easy to make and don't ruin anyone's appetite. Fast Hors d'Oeuvres
This is one of the best vegetarian pilafs Madhur Jaffrey has ever eaten. It looks like a slightly collapsed cake with a crust of reddish-gold sliced potatoes. Underneath are layers of rice and green beans and tomatoes.Plus: More Vegetable Recipes and Tips
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Lime and Ginger Syrup
Rating: Unrated
New!
Indians drink about as many sherbets (pronounced shar-bats), or fruit-syrup drinks, as Iranis. For each drink, pour about a half inch of the syrup into a tall glass, add ice cubes, fill the glass with water or seltzer and garnish with a sprig of mint or a lime slice. More Nonalcoholic Drinks
Madhur Jaffrey's Lemon Rice
Rating: Unrated
New!
The legendary cookbook author, food writer, and actress tempers fresh curry leaves and mustard seeds to bring fragrance and flavor to a lemon juice and zest-kissed rice.
This is one of the best vegetarian pilafs Madhur Jaffrey has ever eaten. It looks like a slightly collapsed cake with a crust of reddish-gold sliced potatoes. Underneath are layers of rice and green beans and tomatoes.Plus: More Vegetable Recipes and Tips
Lime and Ginger Syrup
Rating: Unrated
New!
Indians drink about as many sherbets (pronounced shar-bats), or fruit-syrup drinks, as Iranis. For each drink, pour about a half inch of the syrup into a tall glass, add ice cubes, fill the glass with water or seltzer and garnish with a sprig of mint or a lime slice. More Nonalcoholic Drinks
Madhur Jaffrey's Lemon Rice
Rating: Unrated
New!
The legendary cookbook author, food writer, and actress tempers fresh curry leaves and mustard seeds to bring fragrance and flavor to a lemon juice and zest-kissed rice.
Known almost universally by its Indian name, paneer, this cheese is so easy and fast to make at home that Madhur Jaffrey is surprised more people do not do it. Think of it as Indian-style farmer cheese. Satisfying Vegetarian Recipes
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Green-Lentil Curry
Rating: Unrated
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Green lentils, unlike their yellow and brown counterparts, hold on to their shape while cooking. In Madhur Jaffrey's green lentil curry, she infuses them with garlic, ginger, coriander, and cumin, for a dish that's perfect over rice or with a piece of warm naan bread.
Called socca in Nice and farinata in Genoa, this workingman's morning snack is traditionally baked in brick ovens in pizza pans. Madhur Jaffrey's method calls for using a skillet on the stovetop, then moving the pizza to the broiler. More Pizza Recipes
The legendary cookbook author, food writer, and actress says to try spreading this herb-filled sauce thickly on such fish fillets as salmon or sea bass and letting them marinate for 30 minutes before grilling.