lisakelsey's Reviews
5 recipe(s) reviewed. Showing 1 to 5Sort by: Title | Date | Rating
At Home with Madhur Jaffrey: Simple, Delectable Dishes from India, Pakistan, Bangladesh, and Sri Lanka
By Madhur Jaffrey
Knopf - 2010
Chicken with Vindaloo Spices : page 96
The recipe specifies only chicken legs--not whether they should be boned and skinless. I cut some breast piece up instead. I followed the recipe except I only used 1/2 cup of vinegar as one cup seemed excessive. Even so, after simmering for twenty minutes, there was so much liquid left it would have taken another twenty minutes to reduce it and "brown" the chicken. The result didn't taste like chicken vindaloo to me at all. It was just okay, teh chicken was rubbery and I added yogurt to the sauce to thicken it slightly. I love Jaffrey and I have many of her books but this one is not working for me.
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South Indian Potato Curry : page 167
I made this recipe with the following substitutions: chilli flakes instead of whole chillies, dried curry leaves instead of fresh and canned tomato instead of fresh. My husband liked it but I thought it came out an unattractive color and I didn't taste the coconut milk enough for my taste. I will attempt this again with the proper ingredients and perhaps I will like it better
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Spicy Chickpeas with Potatoes : page 188
I made the exact recipe except I used cooked lentils instead of chick peas--it turned out great but I think i should have added more salt while it was cooking. Otherwise very good for a hearty healthy side dish. Served baked chicken rice and raita with it.
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I followed this recipe pretty closely although i did double it. The taste was good and it came together quickly, the only thing I wasn't sure of is the yogurt curdled when I added it. I wasn't too crazy about the way it looked and the flavor was good but nothing spectacular. I might make it again if I want a quick Indian dish, but I might tweak it a bit.
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I didn't have any fresh ginger so I just left it out and this was still amazing. I removed the skin and marinated the chicken for four hours.
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