Pretty, tasty, and easy (as these things go). If I'm in a hurry, I skip soaking the rice and just give it a good rinse. Making a 1/3 recipe (to serve 2 in theory) still makes a lot of rice. This is OK if it will be served under a saucy main, but too much if it's a real side.

This book has two very good carrot salads (on facing pages). This one takes a little more effort, but is my favorite. The smaller amount of cayenne is fine (we like things hot, but still ...). I serve this with lots of things, not just Indian.

To soften the texture and flavor of the onions a bit, I either toss them into the boiling carrots just before draining or put them into the sieve and pour the boiling water through them.

I've made this with radishes, cut similar to the carrots, replacing some of the carrots. This worked quite well, and was even more colorful.

I made a half recipe (for two) will all the spices, except that I halved the max cayenne (but won't do that again). A tasty and easy way to serve eggplant.

I made a quickie little sauce to accompany it, with yogurt, a bit of lemon juice, freshly ground black pepper, and chopped cilantro.

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I've been making this fairly regularly (half recipe with all the spices). Tonight, I broiled the eggplant bits, adding no oil at all. They were pretty tasty, but we thought they were a bit dry. A squeeze of lemon helped that somewhat. Might try tossing the spiced up eggplant with a bit a oil before broiling next time.

Made this for the second time this evening. Both time have been with beef. Tonight I made the whole recipe and three of us finished it.
Quite easy to make, with long bits of time where not much attention is needed.
Would probably be a good buffet dish.

Have made this many time. It's good and easy. The green beans can be prepared ahead, and the recipe finished 10-15 min ahead of serving.

Very tasty.
The recipe asks for a lot of oil. I started with about half for frying the onions, then added bits more while browning the meat.
I used the maximum amount of cayenne and this dish was spicy but not at all challenging.
This a good company dish because you can do all the preparation early. It simmers without much attention for a long while and isn't fussy about exact timing at that point. Not to mention that it's delicious, with tender chunks of lamb in a tasty sauce.

This is a household standard; two of us eat the entire recipe with rice for dinner. Yum! Generally don't use the pressure cooker variation. Use the largest amount of cayenne, or every more. Simple and tasty.

An absolute favorite. Be sure to make it ahead, so that the onion can "cook" in the lemon juice. I don't only serve this with Indian food. It's delicious!
(You might want to cut the salt from 3/4tsp to 1/2tsp.)

This is quite quite easy if you've good boiled potatoes hanging around your fridge. (Doesn't everyone? Very handy, indeed, although I usually forget.) Otherwise, there's minimal prep (measuring the seeds for the start and measuring the salt/cayenne/lemon juice for the end).
- Don't skimp on the oil. I usually find Jaffrey's recipes call for too much oil, but in this case, not. You're frying those potatoes and you need it all.
No reason to restrict this to an Indian dinner. This potatoes would go with any meaty dinner where you might serve some sautéed potatoes.

Think I may have nailed this finally after trying the recipe multiple times. The trick is to use her timings for the cooking exactly. It will still be sloshy while it's cooling to lukewarm, but once it's completely cooled, it's perfect. (Always before I've try ed to see that the liquid has thickened a bit. This resulted in a delicious, but too thick, pudding.)
The sugar seems too much. I used only 1 liter/quart of milk with 65g of sugar. (Should have been ~75g.)
Use the finest vermicelli you can find, or break up angel hair.
Yum.

Very good rice, another household standard. I usually make it in smaller proportions.

Have made this a few times, always omitting the tomatoes. It's still good.

A very nice Indian relish/condiment. It complemented the Shrimp in a Dark Sauce very well.

I saw Jaffrey make this on TV. She suggested making it with mint instead of coriander. Both ways are good.

Very very good.
This is a good company dinner, since most of the work is done the day before. The lamb marinates for a day before cooking, and cooking it just involves popping it in the oven and basting at bit at the end.
Oops, I left off the fried spices that I should have poured over the lamb before popping it in the oven -- . that meant I didn't have much oil to spoon off the sauce. :-)
Definitely a do-again.

Super yummy. Three of us ate all of this; I suppose it could have been stretched to four.

The recipe (in my edition) doesn't mention what to do with the cayenne, tomatoes, and ginger. I added these with the rest of the ingredients in this part of the list.

Because of tomato allergy in house, I used some home-made (seedless) tomato sauce plus a bit of tomato paste instead of the canned tomatoes.