kaye16's Reviews
1460 recipes reviewed. Showing 1 to 50Sort by: Book Title | Date 
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Madhur Jaffrey's Indian Cooking
By Madhur Jaffrey
Barron's Educational Series - 1983
May 91: Very good.
Notes:
- Can be started early in the day and simmered a longish time.
- Since the vindaloo paste is a bit of work to make, make twice the amount and freeze half.
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27may96: Yummy!
6dec98: Half recipe very good
17oct04: Good sauce!
I.e., we liked it lots.
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1aug98: Good!
26feb05: Yum! (half recipe)
15may05: Still yum
9apr09: Half. Yum
Have used both haddock and cod.
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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.
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Have made this a few times, always omitting the tomatoes. It's still good.
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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.
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Very good rice, another household standard. I usually make it in smaller proportions.
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This is the best raita recipe. Cut back salt. Only use fresh mint.
On TV, Jaffrey decorated this with a crossed lines of paprika and a mint leaf in each quadrant, a pretty for presentation for a party.
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This book has two very good carrot salads (on facing pages). This is the simpler, so I make it more often.
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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.
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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.)
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This is very tasty. I have yet to make it as good as what I've been served in a restaurant, but I keep trying. Somehow, I always seem to over-reduce the milk and it turns out much too thick. But it still tastes wonderful.
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Madhur Jaffrey's Quick & Easy Indian Cooking
By Madhur Jaffrey, Philip Salaverry
Chronicle Books - 1996
Every repeat is marked with an exclamation point. At our house, serves 2-3, rather than 4-6 as advertized.
See also, a similar recipe in Jaffrey's Spice Kitchen, p28.
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Every repeat of this says "Simple. Good." Serves 3-4 as main. (It's listed as an appetizer or snack.)
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Good stuff.
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Good, fast, simple. Half recipe served 2 for dinner.
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I'm trying to reproduce the onion bhaji from my favorite recipe, and this is the closest I've come. The amount for the water ingredient is missing; I use a short 1/2 cup. I also slice the onion, rather than chopping it, since this is what I'm copying. Serve with her Fresh Green Chutney (p113).
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Very high payoff for minimal work. This isn't especially quick (well, maybe if you use the pressure cooker), but it's unattended for a long period. It's the only vindaloo recipe I've seen with coconut milk, but it works fine. We find the 4 tsps cayenne is fine, hot, but good. Two of us usually eat all of this in one sitting.
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This is side or a main, depending on your meal. Made without the tomato (allergy at our house).
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I've written "Half recipe serves 2-3", but on our last repeat, I wrote "1/3 recipe was too much for 2".
Can prep everything and finish at the last minute.
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Funny idea, good stuff! Sometimes serve this with non-Indian dinners.
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Yes! This is the wonderful green sauce sometimes served in Indian restaurants. Delicious.
Be sure to divide the yogurt as the instructions indicate. If you put it all in the blender, the sauce is too runny.
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The Best Ever French Cooking Course
By Carole Clements, Elizabeth Wolf-Cohen
Hermes House - 2002
A household favorite, outstanding and easy.
The dressing is good but the recipe makes way too much. I often make a half recipe, then have several more days of salad with the dressing. Good thing it's good.
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Very good. Smoked salmon topped with fennel and cuke and a lovely vinaigrette. 100g salmon was plenty for 3 (recipe calls for 225g for 4). We're not big fennel fans, but it's quite good here.
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This is an excellent technique (called steam/sauté in other books) to use with root veggies of all kinds.
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Could be a side dish, but nice as a starter. I've made this with carrots and with broccoli. I've made all 4 for the two of us, intending to have the extras the next day, but we ended up eating them, and thought the ones that had been standing for a bit in the hot water bath (out of the oven) had a better texture.
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Of course, you really don't need a recipe to make this, but this shows the technique and has a good vinaigrette to go with it.
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I've used this same sauce with turkey scallops and with real scallops.
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I liked this; the DH thought the lentils were a bit overpowering. Seems a bit hearty, country-ish. Nice for an informal dinner.
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Good, simple sauce to go-with.
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Simple and yummy.
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Fairly standard at our house.
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We had this for xmas one year. A bit country style, and delicious.
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Very simple, very good.
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Excellent, but serving portions are too big. A half recipe easily filled 8 small mousse dishes.
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Simple and very tasty.
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The Art of Cooking for Two
By Coralie Castle, Astrid Newton
101 Productions - 1976
One of our favorite salad dressing. Simple to make,
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Excellent recipe and instructions for making crêpes and all the things you can do with them.
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Main and/or side. Reheats well.
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Another household favorite. Don't feel like cooking anything? This is it. I frequently make it vegetarian without the added ham. And sometimes I stir in a drained can of tuna at the end, which is even better than the ham.
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A good, simple tomato sauce for spaghetti.
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Very good. I use whatever fish is available. Chipotle flakes instead of crushed chili are good.
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Yum!
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How to Cook Without a Book: Recipes and Techniques Every Cook Should Know by Heart
By Pam Anderson
Broadway - 2000
Good. Generous servings.
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The dressing for this is quite good, although I have to say I use crème fraîche instead of mayo.
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A tasty combination that I hadan't really considered before.
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Within a few months I ran into this technique is several places. It's quite a good way to do veggies.
Extra instructions I've noted:
- When mixing veggies they need to be of a size that cooks in about the same amount of time.
- Melt butter first, toss in veggies and stir to coat; then add liquid, etc.
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Moosewood Restaurant Cooks at Home: Fast and Easy Recipes for Any Day
By Moosewood Collective
Simon & Schuster - 1994
Good! is all I've written on several remakes of this.
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This is good to serve with oriental-themed meals.
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One of my favorite ways to do zucchini. Even my non-zucchini-liking husband likes this. There are lots of variations to make it Italian, Greek, Indian, etc.
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