chris birkett

I did end up ordering a copy of Madhur Jaffrey's "Indian Cooking," but
on a whim I added a copy of Julie Sahni's "Classic Indian Cooking" to
the order. All I can say is that I am extremely grateful to everyone
who suggested the second book! It has such a wide variety of foods in
it that I will have new stuff to try for ages. The vegetables and side
dishes in particular round out the meal very well, and she suggests
what to serve with each main dish. My only criticism is that sometimes
it is difficult to visualize how a recipe will (or should) turn out
based on the descriptions in the text, but I am becoming better at
doing that as I cook more of them. My family is now obsessed with the
"Chicken in Onion and Tomato Gravy" recipe. By contrast the Madhur
Jaffrey recipes seem dull and uninteresting most of the time I look at
them, and I generally opt for a recipe from Julie Sahni's book.

Tonight I'm making her pork vindaloo recipe (it's marinating right
now), and I'm looking forward to trying it out as neither Camellia
Panjabi nor Madhur Jaffrey's recipes turned out particularly well
either time I made them.

If anyone is at all interested, I also like to take photos, so I have a
gallery of various stuff I've made at
http://www.pbase.com/bob_mcbob/mmm

Chris

dave croft

Hi Chris, does this look correct.
http://petitcareme.blogspot.com/2005/11/chicken-in-onion-tomato-gravy.html
I will give it a try tommorrow.

--
Dave Croft
Warrington

chris birkett

That looks about right for the recipe as written. I reduced the sauce
a lot more than she did from the looks of it, but that is just personal
preference. The recipe also calls for fresh coriander leaves, but I'm
not allowed to put that in as most of my family hates it. Do you need
a copy of the recipe?

Chris

elaine jones

Quoting from message
<1153686190.828575.67660@m73g2000cwd.googlegroups. com>
posted on 23 Jul 2006 by Chris Birkett
I would like to add:

I think the "two tbs fresh coriander" added at the end corresponds
with "and a few sprigs of parsley to garnish" - it crops up so often.


--
..ElaineJ. Home Pages and FAQ of uk.food+drink.indian can be viewed at
..Kinetic. http://www.users.zetnet.co.uk/ejones/ufdi/index.html
StrongArm Under construction, FAQ, recipes, tips, booklist, links
..RISC PC. Questions and suggestions please, email or to the newsgroup

john

hello there Chris,
whre can i get hold of thid jaffrey's cookbook?
cheers.

chris birkett

I did end up ordering a copy of Madhur Jaffrey's "Indian Cooking," but
on a whim I added a copy of Julie Sahni's "Classic Indian Cooking" to
the order. All I can say is that I am extremely grateful to everyone
who suggested the second book! It has such a wide variety of foods in
it that I will have new stuff to try for ages. The vegetables and side
dishes in particular round out the meal very well, and she suggests
what to serve with each main dish. My only criticism is that sometimes
it is difficult to visualize how a recipe will (or should) turn out
based on the descriptions in the text, but I am becoming better at
doing that as I cook more of them. My family is now obsessed with the
"Chicken in Onion and Tomato Gravy" recipe. By contrast the Madhur
Jaffrey recipes seem dull and uninteresting most of the time I look at
them, and I generally opt for a recipe from Julie Sahni's book.

Tonight I'm making her pork vindaloo recipe (it's marinating right
now), and I'm looking forward to trying it out as neither Camellia
Panjabi nor Madhur Jaffrey's recipes turned out particularly well
either time I made them.

If anyone is at all interested, I also like to take photos, so I have a
gallery of various stuff I've made at
http://www.pbase.com/bob_mcbob/mmm

Chris

dave croft

Hi Chris, does this look correct.
http://petitcareme.blogspot.com/2005/11/chicken-in-onion-tomato-gravy.html
I will give it a try tommorrow.

--
Dave Croft
Warrington

chris birkett

That looks about right for the recipe as written. I reduced the sauce
a lot more than she did from the looks of it, but that is just personal
preference. The recipe also calls for fresh coriander leaves, but I'm
not allowed to put that in as most of my family hates it. Do you need
a copy of the recipe?

Chris

elaine jones

Quoting from message
<1153686190.828575.67660@m73g2000cwd.googlegroups. com>
posted on 23 Jul 2006 by Chris Birkett
I would like to add:

I think the "two tbs fresh coriander" added at the end corresponds
with "and a few sprigs of parsley to garnish" - it crops up so often.


--
..ElaineJ. Home Pages and FAQ of uk.food+drink.indian can be viewed at
..Kinetic. http://www.users.zetnet.co.uk/ejones/ufdi/index.html
StrongArm Under construction, FAQ, recipes, tips, booklist, links
..RISC PC. Questions and suggestions please, email or to the newsgroup

john

hello there Chris,
whre can i get hold of thid jaffrey's cookbook?
cheers.