Tag Archives: Madhur Jaffrey

Peshawari Broth

Peshawar is a famous city in northwestern Pakistan which has been officially recognized as one of the oldest cities on earth.

This recipe, from At Home with Madhur Jaffrey, is based on a traditional broth soup that is served before the main meal in Peshawar.

One of the things I really like about this book is that it not only looks at Indian food but it also includes recipes from Pakistan, Bangladesh, and Sri Lanka.

While you can buy a MILLION books on how to cook Italian or Chinese or Mexican food, how many books teach you recipes from Sri Lanka or Pakistan?

I love that Madhur Jaffrey is giving these countries – and their cultures, people, and cuisines – a chance to be better known.

Unfortunately, I could not find a photo for Jaffrey’s recipe so I used a photo of aab gosht, a Pakistani meat broth, upon which Jaffrey based her recipe.

Peshawari Broth with Mushrooms and Fish

5 ¼ c. beef broth/stock

½ tsp. whole cumin seeds

½ tsp. whole fennel seeds

1 tbsp. whole coriander seeds

6 cardamom pods

6 whole cloves

½ tsp. black peppercorns

Salt

1 tbsp. olive or canola oil

4 oz. fresh oyster mushrooms, broken apart into 1 ½ in pieces

1 fresh green bird’s eye chili or about 1/8 tsp of any fresh hot green chili, finely chopped

½ lb fillet of any white fish such as flounder, without skin, cut into 1 x 2 in pieces and sprinkled lightly with salt on both sides

4 tbsp. chopped cilantro

Put the broth, cumin seeds, fennel seeds, coriander seeds, cardamom, cloves, and peppercorns in a medium pan and bring to a boil. Cover, turn heat to low and simmer very gently for 20 minutes. Strain, then pour strained broth back into the same pan. Check the salt and make adjustments, if needed.

Pour the oil into a nonstick frying pan and set on medium high heat. When hot, put in the mushrooms and green chili. Stir and sauté for about 2 minutes or until the mushrooms have softened. Salt lightly and stir. Transfer the contents of the frying pan to the pan with the broth.

Just before eating bring the broth to a boil. Slip in the fish pieces, turning the heat to low. When the fish pieces turn opaque and the broth is simmering, the soup is ready. Sprinkle in the cilantro, stir once, and serve.

Advertisements

Leave a comment

Filed under Eat, Learn

Mulligatawny Soup

Mulligatawny SoupMulligatawny soup is an Anglo-Indian creation that is now enjoyed around the world.

This recipe comes from Julie Sahni’s book, Classic Indian Cooking, but Madhur Jaffrey also has a great recipe that includes chicken in her book, At Home with Madhur Jaffrey.

Like a lot of Indian recipes, this is an easy one to make vegetarian. Just omit the chicken broth and use vegetable stock or water instead.

The beautiful photo comes from http://www.MyRecipes.com.

Mulligatawny Soup

3 c. chopped vegetables (onions, carrots, celery, parsnips, mushrooms)

6 c. meat, veg or chicken broth

1 tsp. finely chopped garlic

1 sprig fresh coriander leaves (sub 1 tbsp. dry coriander)

¼ tsp. black pepper

2 tbsp. light vegetable oil

½ c. finely chopped onions

4 tsp. curry powder

3 tbsp. all-purpose flour

½ c heavy cream

Kosher salt

2 tbsp. finely minced fresh coriander leaves (1 tbsp. dry coriander leaves)

Put vegetables in a deep 3-quart saucepan with the broth, garlic, coriander, and black pepper. Bring to a boil over medium-high heat. Reduce heat and simmer, covered, for 45 minutes or until vegetables are soft. Turn off the heat

When the vegetables are slightly cool, puree the soup. Pass the soup through a fine sieve to ensure that it will be smooth and velvety in texture and free of fibers. Return the soup to the pan and bring it to a gentle simmer.

While the soup is simmering, put the oil and onions in a small frying pan over medium-high heat until they turn a caramel brown, stirring constantly to prevent burning. Add curry powder and four, and cook the mixture for one minute, stirring rapidly. Turn off heat and add this mixture to the gently simmering soup, stirring constantly to prevent lumping. Simmer until soup has thickened (about 2 minutes). Turn off the heat. The soup may be made up to this point and set aside, covered, for several hours, or refrigerated for up to 3 days, or frozen.

To serve: stir in cream, salt to taste and coriander leaves. Simmer over low heat until warmed through. Serve hot.

Leave a comment

Filed under Eat, Learn