Madhur Jaffrey Books Food

MADHUR JAFFREY'S SHRIMP IN THE MAHARASHTRIAN MANNER

Steps:

• Peel and devein shrimp if necessary.
• Put them in a bowl.
• Add crushed garlic, ginger, tamarind paste, turmeric, salt and chili powder (cayenne).
• Mix well and set aside for 10 minutes (not longer , as raw ginger tends to affect the texture of the shrimp).
• Heat the oil in a frying pan or wok over medium high heat.
• When hot, put in the whole mashed cloves of garlic.
• Stir until they brown lightly.
• Now put in the shrimp.
• Stir for 1 minute so that they also brown lightly.
• Turn the heat to medium-low.
• Put in the coconut milk, fresh coriander, and green chilies.
• As soon as the sauce begins to simmer, turn off the heat and serve.

TURMERIC RICE BY MADHUR JAFFREY

Steps:

• Put the rice in a bowl and wash in several changes of water.
• Drain and leave in a strainer set over a bowl.
• Put the oil in a heavy based saucepan and set over a medium high heat. When the oil is hot and beginning to bubble, put in the cloves, bay leaf, cardamom pods and cinnamon. Stir once or twice and put in the garlic.
• As soon as the garlic turns medium brown put in the rice, turmeric and salt. Stir gently for a minute. Now add the water and bring to the boil. Cover tightly, turn the heat down to very, very low and cook for 20 minutes. Stir the rice with a fork to separate the grains and serve garnished with chives or spring onions.

ZUCCHINI "MEATBALLS"-VEGETARIAN CURRY - MADHUR JAFFREY

Steps:

• 'Meatballs'.
• Wash, trim and grate the zucchini - use the regular grate size on your grater, grating too fine may make it too soggy. Put into a bowl and sprinkle with the 1/2 tsp salt. Set aside for about 1/2 an hour.
• Once the zucchini has sat for about 1/2 an hour, squeeze out as much liquid as you can, using your hands or pressing through a fine mesh colander. Reserve the liquid you press out, it will be used in the gravy.
• Dry out the bowl and put the zucchini back in, add the minced chili, onion, ginger and 2 tbsp of the cilantro (reserve the rest of the cilantro for garnish).
• Sift the chickpea flour over the zucchini mixture. Mix well and form into about 20 balls. If they're too large, they won't cook well in the middle unless you fully immerse them in oil. I prefer to use as little oil as possible for frying, so I flatten them out a bit to make frying easier.
• In a skillet or wok heat about 1 1/2 inches of oil over medium heat. When the oil is hot, put in about 5 or 6 of the balls - or as many will fit in one layer with room around each of them. Fry for about 2 minutes, turning them until you get a nice even brown coat. I suggest you test one to get a feel for how long it will take to fully cook inside since it really depends on how large you make them, and how much oil is in your pan.
• Remove with a slotted spoon and leave to drain on paper towel. Continue with the rest of the 'meatballs', then set aside.
• 'Gravy'.
• Use about 5 tbsp of the oil from the frying and put into a skillet or saute pan. Heat the oil over medium heat and add onion once the oil is hot. Fry the onion for about 7 or 8 minutes, or until the onion begins to brown and become translucent. Take care not to burn the onion. Once cooked, take the pan off the heat for a moment and add the turmeric, cayenne, ground cumin and coriander. Stir and then return to the heat.
• Add the tomatoes and let that cook for about 5 minutes to combine flavours.
• Add 1 cup of the zucchini 'juice' -- if you are short, top up with water to reach 1 cup.
• Bring to a boil the lower the heat and let the sauce simmer gently for about 15 minutes. Up to this point, you could prepare the recipe in advance.
• To finish, (reheat if you have made in advance), add the cream, garam masala, roasted cumin and salt. (To roast the cumin, just put it in a dry really hot pan for a few minutes taking care not to burn). Mix sauce well and bring to a simmer.
• Add the 'meatballs' and gently spoon the sauce over them, trying not to break any of them. The meatballs turn soft in the sauce, so only cook enough to warm them through and then serve immediately with basmati rice and/or roti or naan bread. Garnish with the reserved fresh cilantro and cashews if using.

MADHUR JAFFREY'S LEFTOVER RICE WITH MUSHROOMS

Steps:

• Heat the oil in a skillet and add the onions; saute for a few minutes, then add the mushrooms and continue to saute 3 to 4 minutes with an occasional stir.
• Add in the sliced chili, and after a minute add the cumin, the coriander and the rice, cook on low about 5 minutes.
• If using cold rice right from the fridge, you may need more broth and more cooking time.
• Add salt to taste, and serve with a sprinkle of freshly chopped cilantro, if you wish; a Cucumber Raita alongside is good with this dish.

GARAM MASALA ALA MADHUR JAFFREY

Steps:

• Place all the ingredients in the container of an electric coffee grinder and grind until even and powdery.