At Home With Madhur Jaffrey - make restaurant dishes at home

Eat this rice with white rice in Bangladeshi mustard salmon to make the sauce as you wish.
In Bangladesh, mustard seeds are ground at home, but for simplicity, I used commercial ground mustard and also sold as mustard powder.
You can also replace salmon with big hali fish.
This very traditional dish, if you like, is best served with plain Basmati rice and my Moong Dal every day, along with a green vegetable.
Rub 2-3 times on the fish: 3/4 lb. skinless salmon slices 1/4 teaspoon salt 1/4 teaspoon ground ginger flour 1/4 teaspoon pepper you also need: 1 tablespoon ground mustard
1/2 teaspoon pepper 1/4 teaspoon ground ginger flour 1/4 teaspoon salt 2 tablespoons mustard oil (
Use extra virgin olive oil as a replacement)
1/4 teaspoon full brown mustard seeds 1/4 teaspoon full cumin seeds 1/4 teaspoon full fennel seeds 2 fresh hot green and/or red pepper (bird’s-eye is best)
, Cut the fish slightly, cut into about 2 "x 1" pieces, rub evenly with salt, ginger and pepper.
Cover the fridge for 30 minutes-10 hours.
Put mustard powder, cayenne, ginger powder and salt in a small bowl.
Add 1 tablespoon of water and stir well.
Add another 7 tablespoons of water to mix. Set aside.
Pour the oil into a medium frying pan and place it on a medium frying panhigh heat.
Put the mustard seeds in when it's hot.
After a few seconds, add cumin and fennel seeds as soon as they start to burst.
Stir once and pour quickly into the mustard paste.
Add green peppers, stir, and put in a gentle fire.
Place the fish in a layer of sauce.
Simmer gently and slowly for about 5 minutes or until the fish is just cooked, keep the spoon on the fish.
Eggplant in the North
This is one of our favorite home cooking dishes.
This place is perfect for the wedding Rabadi style, where the spices from North India and South India are combined.
I have simplified recipes over the years.
Here, you can use long and tender Japanese eggplant or purple "baby" Italian eggplant, or even striped purple and white eggplant of the same size as baby Italian eggplant.
Once cut, your goal is 1-
As many inches of skin as possible so that they don't spread out.
Serve hot with meat or vegetable curry, rice and dal, or cold with cold meat, Indian as salad (
See the chicken Karhai with mint)or Western.
I like ham chips.
Supply cloth tickets-18-36 months tablespoon olive oil or rapeseed oil 1/8 teaspoon crushed Wei 1/2 skin urad dal, 1/2 teaspoon of yellow pea tea spoon whole grain 1/2 whole grain cumin seeds 1/2 teaspoon of tea spoon whole black grass seeds (kalonji)
1/2 teaspoon whole fennel seeds 1 medium onion, 2 cloves of garlic, 1 chopped.
5 pounds of Japanese eggplant, cut into 1-
Segments in inches, or "baby" eggplant in Italy, cut in half vertically and cross-cut into 1-
2 medium tomatoes in inches, ground (see page 289), about 1.
25 cups 1 cup chicken soup or water 1 teaspoon salt
1/2 teaspoon cayenne pepper pour the oil into a very large frying pan-high heat.
When hot, put in asafetida and urad dal.
Add mustard, cumin, Nigeria and fennel seeds in this order when dal is darkened.
After a few seconds, add the onion when the Mustard Seed starts to burst.
Stir-fry.
Add garlic and eggplant.
Stir-fry for 4-5 minutes or until the onion is a bit brown.
Add ground tomatoes, soup, salt and a feast.
Mix and boil.
Cover, heat to low, cook for about 20 minutes, or until the eggplant is soft, stir from time to time.
Apricot and raisin rice may be served on a daily basis, but it is also large enough for entertainment.
If you wish, you can add a large pinch of saffron thread to the rice before covering it and let it simmer slowly.
You can also replace 22 glasses of water with chicken.
Serve 4-6 cups 2 cups of Brazilian rice 3 tablespoons olive oil or vegetable oil or ghee
1/2 onion in cinnamon stick in inches, cut into half a ring of fine pieces, 2 tablespoons slivered blanblan almonds, 2 tablespoons of golden raisins, 1 teaspoon of salt, put rice in a bowl.
Wash in several water changes. Drain.
Let the rice soak in the water for 30 minutes.
Drain through the sieve and leave the drop in the sieve suspended on the bowl.
Pour oil into heavy and medium pots (
There's a tight-fitting lid)
And set in mediumhigh heat.
Put cinnamon when hot.
Let it hiss for 10 seconds.
Put in the onion.
Stir-fry the onion until it turns yellow.
Add almonds.
Stir until golden.
Add raisins.
Stir for a few seconds until they are full.
Add dried rice and salt.
Mix gently.
Add 2 2/3 water to boil.